Dreamy Orange Cream

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup orange juice
1 cup frozen (thawed) fat-free whipped topping
1 pouch Nature Valley® crunchy granola bars (2 bars), crushed
1 can (15 oz) mandarin orange segments, drained

1. In medium bowl, beat pudding mix and orange juice with wire whisk 2 minutes. Refrigerate 5 minutes. Fold in whipped topping.

2. Divide pudding mixture into dessert cups, (1/2 cup each)

3. Top with crushed granola bars and orange segments.

Chewy Chocolate Peanut butter cereal bars

5    cups Chocolate Cheerios® cereal
1 1/4    cups salted peanuts
1    cup corn syrup
1/2    cup packed brown sugar
1/2    cup granulated sugar
1    cup creamy peanut butter
1/2    cup milk choc. chips

1.    Spray 13x9-inch pan with cooking spray. In large bowl, combine cereal and peanuts; set aside.
2.    In 2-quart saucepan, place corn syrup and sugars. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in peanut butter.
3.    Pour peanut butter mixture over cereal mixture; mix until thoroughly coated. Spread evenly in pan.
4.    In small microwavable bowl, microwave chocolate chips on High 1 minute, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Refrigerate 15 minutes or until chocolate is set.

Egg bake for One

Egg bake for one

I piece of bread trimmed
2 -3 slices of fried bacon (cut into bite sized pieces)
1/2 cup chedder cheese
1/2 cup milk
1 rounded teas. flour
1 egg

Place bread in a small greased pan, crumpled bacon on top of bread, then cheese. Wisk egg, flour and milk and pour slowly over the bacon and cheese. Bake at 400º until puffed and golden brown, about 30 to 40 minutes. Mmmmmmmmm.

Million dollar cookies

These delicious sugar cookies, melt in your mouth. A must have in every home. 😍

1 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups ap. flour
1 tsp. cream of tarter
1 tsp. baking soda




Cream together shortening, sugars, egg and flavorings. Add sifted dry ingredients. Roll into small balls and place on greased cookie sheet. Flatten with a glass bottom dipped in sugar. Bake for 8 to 10 minutes (watch for browning) at 350º.

***Do NOT use butter in these cookies.
** A very light delicate cookie that melts in your mouth.

Parmesan Shrimp Scampi

Parmesan Shrimp scampi


Ingredients:
       26 lrg. Shrimp,  (up to 30)
        1 stick of butter
       1/4 teas. dried minced garlic
       1 Tbl. dried parsley
        1 tsp. lemon juice
         1 Tbls white wine
       1 ice cube
      1/2 c grated Parmesan/asiago cheese (I used almost 1 cup)

    
Preparation:

Shell and butterfly shrimp, leaving tail intact. Melt butter and saute garlic until golden brown. Remove garlic (strain from butter). Saute shrimp in the garlic butter until they just start to turn pink. Add parsley, lemon, and one ice cube and cover tightly. Reduce heat and simmer for 2 minutes, add cheese and pepper and simmer 1 minute longer.

**In the picture I have doubled the recipe.

Taco Seasoning Mix

Out of the commercial taco seasoning packets? Not a problem, try this recipe and you won't go back to store bought.

1 Tbsp. Chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. oregano
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. corn starch

Combine all ingredients. Add to one pound of ground beef. Add 3/4 cup of water and simmer for 5 minutes or until all or most liquid is gone.

**I cover for about 10 minutes to concentrate the flavors, then uncover and cook until done.

Ranch garden salad

Ranch Garden salad

1    box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2     Ranch dressing
1/2    teaspoon dried dill weed
1 1/2    cups small broccoli florets
1/2    cup thinly sliced red bell pepper, cut into bite-size strips

1/2    cup cucumber slices, halved
4    medium green onions,  chopped



Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

Drain pasta; rinse with cold water. Shake to drain well.

In medium bowl, mix seasoning mix, dressing and dill weed. Stir in pasta and remaining ingredients. Let flavors blend for 2 to 3 hours in refrigerator. Serve and enjoy.

* A very light flavorful salad.

Spaghetti sauce hot dish

Spaghetti sauce hot dish

Left over spaghetti sauce from the freezer makes for a quick hearty meal.

Thaw the sauce, boil some pasta of your choice, mix with sauce and sprinkle some  cheese on the top. Heat in a 350º oven until cheese is melted, a flavorful meal in 30 minutes.

Serve with some bread sticks and a tossed salad and you have a well rounded meal even the kids will like.

Rhubarb Peach Crisp

Ingredients

    * 1 cup sugar
    * 3 tablespoons all-purpose flour
      * pinch of salt
    * 3 cups sliced fresh or frozen rhubarb
    * 2-1/2 cups chopped peeled fresh peaches   

      TOPPING:
    * 1/2 cup all-purpose flour
    * 1/2 cup old-fashioned oats
    * 1/2 cup packed brown sugar
    * 3/4 teaspoon ground cinnamon
    * 1/8 teaspoon salt
    * 5 melted butter

Directions

    * In a large bowl, combine the sugar, flour, cinnamon, salt, rhubarb and peaches. Transfer to a greased 11-in. x 7-in. baking dish.
    * In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Mix in melted butter and sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold. Yield: 6-8 servings.

Frosted Cinnamon Rolls

 Cinnamon rolls

 *  1 package (1/4 ounce) active dry yeast
    * 1 cup warm milk (110° to 115°)
    * 1/2 cup sugar
    * 1/3 cup butter, melted
    * 2 eggs
    * 1 teaspoon salt
                                                        * 4 to 4-1/2 cups all-purpose flour
   

      FILLING:
    * 1/4 cup butter, melted
    * 3/4 cup packed brown sugar
    * 2 tablespoons ground cinnamon
    *

      CREAM CHEESE FROSTING:
    * 1/2 cup butter, softened
    * 1-1/2 cups confectioners' sugar
    * 1/4 cup cream cheese, softened
    * 1 teaspoon vanilla extract
    * 1/8 teaspoon salt

Directions

    * In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    * Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    * Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into an 11-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
    * Cut each into eight slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until nearly doubled, about 1 hour.
    * Bake at 350° for 20-25 minutes or until golden brown. Cool in pans on wire racks. In a small bowl, combine frosting ingredients until smooth. Frost rolls. Store in the refrigerator. Yield: 16 rolls.