Jalapeño Popper Dip

J
Thanks Amanda Feneis
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping of Jalapeño Popper Dip :

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

A twist on the standard Angel Food Cake

A box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes

Three Cheese Chicken Alfredo Bake


Just put it in the oven. I used cottage cheese for ricotta and doubled it and I used 6 Italian blend instead of mozzarella but mixed it in instead of topping. It was so yummy and amazing and my husband loved it!

Ingredients:

1 (16 ounce) box pasta noodles
2 (10 ounce) containers Alfredo sauce
1 cup sour cream
1 (15 ounce) container Ricotta cheese
2 cloves of garlic, minced
2 cups cooked, diced chicken
1/4 cup grated Parmesan cheese
2 teaspoons dried Parsley
1 teaspoon Italian seasoning
2 cups shredded Mozzarella cheese

Cinnamon Roll Cake

Ingredients

Cake:
3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted

Topping:
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional)
Glaze:

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees.
In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it's done. I like most things underdone but cake is not one of them.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temp

Bacon Egg and Cheese Ring

Ingredients

1 can of crescent rolls
5 large eggs; scrambled
1 cup of shredded Colby and Monterrey jack cheese
8 slices of cooked bacon (I bought the pre cooked stuff)
1 teaspoon of season salt

Directions

1. Heat oven to 375 degrees. Scramble eggs on stove top. Lay out crescents
on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)

2. Place cooked bacon around the inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, season salt (or whatever seasoning you're using), and remaining cheese.

3. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together.

4. Place in oven and bake for 15-17 minutes, or until golden brown. Slice in between each crescent to make 8 individual pieces.

Peanut Butter and Oatmeal Dream Bars


1 cup melted butter
1 cup brown sugar (I used Dark brown sugar)
1 teaspoon baking soda
2 1/4 cups Quick Cooking oatmeal (NOT instant)
1 1/2 cups flour
1 teaspoon salt
1/2 cup peanut butter (I used creamy)
1 can sweetened condensed milk
1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
1 cup Milk Chocolate Chips

Preheat oven to 350.
Line a 9×13 pan with tin foil and spray lighlty with PAM.
In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

Set aside about 1 cup or a little more.
Press the rest of the crust into prepared pan. Bake crust for 10 minutes.

While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling.
Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.

After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.

Allow to cool to make cutting and serving easier.

Chewy Carmel Corn


Ingredients

2 1/4 cup Brown Sugar
1 cup Corn Syrup
1 cup Butter
1/2 tsp Salt
1 can Sweetened Condensed Milk
1 tsp Vanilla
1 C uncooked popcorn

Combine 1st 4 items in me saucepan & stir over med/hi heat. Stir continuously. Let boil for 2-3 min and then remove from heat. Add the milk and vanilla. Return to heat and stir until is just barely starts boiling again. Remove and drizzle over popped popcorn.

Banana Bread no mixer needed

Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

Mexican Chicken Spaghetti



Coconut Curry Chicken and Potatoes

Prep Time: 15 minutes
Cook Time: 45 minutes


Ingredients:
4 boneless chicken thighs
1 cup of sliced onions
1 potato
5 cloves of garlic
1 can of coconut milk (13.5 oz)
2 tablespoons of curry powder
2 tablespoons of butter
Olive oil
Salt, as desired

Instructions

1. Cut your potatoes up in to cubes, slice up your onions, chop up your garlic, and cut your chicken in to cubes.

2. In a large skillet, in low heat heat up your butter. Once it melts, dump your curry powder in there. Swirl it around until well blended.

3. Add in the can of coconut milk.

4. Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the olive oil.

5. Once the onions are translucent, throw in the cubed chickens.

6. Once the meat is cooked very lightly, throw the cubed potatoes and the sauté chicken/onion/garlic mix in to the coconut milk/curry powder mix. Mix it all together well, and turn the heat to high. Once it starts simmering, lower the heat to medium low, and cover.

7. Let it cook for about 30 minutes and you're done!