5 Minute Fudge

1 2/3 cups white sugar 

2/3 cup evaporated milk 

1 tablespoon  butter 

1/2 teaspoon salt 

1 (6 ounce) package milk chocolate chips 

16 large marshmallows 

1 teaspoon pure vanilla extract 

1 cup chopped nuts ( I like to use peanuts)

Direction

Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 

Add in chocolate chips; cook until melted. 

Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 

Pour into a 8-inch pan. 

Cool and cut into squares.

Cheesy Broccoli Potato Soup

2 – 14.5 oz. cans chicken broth

2-3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed into small pieces

1 tsp. onion powder

2 small heads broccoli (washed and diced small)

3 TB butter

⅓ cup flour

3½ cups milk

4 cups shredded cheddar cheese

1 tsp. salt

½ tsp. garlic pepper

6 slices bacon, cooked and chopped (optional)

In a large pot combine chicken broth, carrots potatoes and onion powder.

Bring to a boil, cover and simmer for about 10 minutes.

Add broccoli, cover and simmer for an additional 10 minutes.

While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until it is all melted. Add salt and garlic pepper.

Pour cheese sauce into the large pot and stir until well combined.

Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.

Serve warm.

And that’s it done, enjoy!

Crockpot tator tot hotdish

Living in an RV some recipes need to made in a different way. Here is one way of serving Mark his favorite hotdish and keep the heat out of the kitchen as well.

Crockpot Tator Tot Hotdish

1 Pound of Ground Beef

1 small diced onion

1 Can of Cream of Mushroom Soup

1/2 cup Milk

2 cups of Shredded Cheese

Tater Tots

INSTRUCTIONS

I fry my burger and onion before I put it in the Crock pot, but I know others who put it in raw and let it cook there. We prefer a less solid chunk of meat.

Grease the bottom of the Crock pot and layer in your Tater Tot’s

 Mix together the Burger, Cream of Mushroom, Milk and Cheese and pour over top of the Tater Tot’s.

The last half hour, top with cheddar cheese, if you would like.

Cook on low for about 4 to 5 hours.

Mamma's potato pancakes

3 to 4 large potatoes, shredded
1/2 cup half and half    
1 egg
1 tsp onion powder
1 tsp. salt
1 Tbls.  sugar
1/2 cup flour
2 tsp. baking powder

Mix all together except potatoes, until well blended. Gently fold in the shredded potatoes

On hot greased frypan or griddle place a soup ladle full. Fry until brown on one side, turn and fry until golden. Serve with corn syrup, cheese sauce or your choice of topping.

Dutch Apple Pie

Crust

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

8 cups sliced cored peeled apples

1/2 cup granulated sugar

1/4 cup Gold Medal™ all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoon lemon juice

Topping

1/2 cup butter, softened

1 cup  all-purpose flour

2/3 cup packed brown sugar

1 tablespoon granulated sugar

Directions

In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.

In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Caramel Apple sheet cake

Caramel Apple Sheet Cake

Serves 24

INGREDIENTS

• 2 sticks (1 cup) butter

• 1 cup water

• 2 cups + 2 tablespoons all-purpose flour

• 2 cups granulated sugar

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 cup sour cream

• 2 eggs

2 cups diced apples

FOR THE ICING

• 3 tablespoons milk

• 1/2 stick (1/4 cup) unsalted butter

• 1 3/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 2 tablespoons caramel topping

DIRECTIONS

Preheat oven to 350º Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.

In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.

In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well.

Pour batter evenly into the prepared pan. Bake for 23-25 minutes, until the center of the cake springs back when touched. 

Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine.

Pour icing over the cake while it’s still warm. Allow to set for about 10 minutes.

Slice into squares and enjoy!

** The recipe can be cut in half.

Recipe found at bellyfullamy

Easy chicken and rice casserole

Servings: 3-4

1 cup long grain rice (not Minute rice)

¼ teaspoon black pepper

½ teaspoon onion powder

1 can cream of chicken

1 cup cheddar cheese, shredded

2 cups broccoli, diced

1 ½ cups chicken broth

Extra cheddar cheese for topping

PREPARATION

1. Heat oven to 375°F/190°C.

2. In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined. 

3. Lay chicken on top of the rice mixture. Space evenly.

4. Cover with foil and bake for 50 minutes.

5. Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.

6. Enjoy!

Pumpkin Pie Magic Cake

Preparation time: 20 minutes

Cooking time: 60-70 minutes

4 eggs, at room temperature, separated

1 teaspoon cream of tartar

3/4 cup brown sugar, firmly packed

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 cup pumpkin puree

3/4 cup melted butter

3/4 cup plain all purpose flour

2 cups evaporated milk (not sweetened)

Icing sugar to decorate

Step 1 - Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin. Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl. Using the same mixing bowl, whisk the egg yolks and brown sugar until paler in colour. Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined. Add the melted butter and whisk for 1 minute. Add flour and mix on slow to incorporate. Then add the evaporated milk in slowly to the mixture mixing.

 Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white. Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.

**An Original Recipe by Lorraine Elliott/Not Quite Nigella

Lemon Chicken and potatoes

Lemon Chicken and potatoes

Ingredients:

3 tablespoons butter 

2 tablespoons packed brown sugar

1 1/2 teaspoons Italian seasoning

1/2 teaspoon salt

1 package (28 oz) boneless skinless chicken thighs

1 lb red potatoes cut into chuncks

1/2 medium  onion sliced

1 lemon, sliced

1/4 teaspoon pepper

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/4 teaspoon of the salt. Sprinkle over chicken thighs.

Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy. (chicken will not be cooked done)

Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut.

OLD-FASHIONED CHICKEN & DUMPLINGS

1 whole chicken cut up

2 stalks celery, diced

1 can peas

3 carrots chopped

1 large sweet onion, diced

1 can cream of chicken soup

1 tsp salt

2 Tbs parsley

1 tsp  pepper

2 cans chicken broth (14oz)each

Boil chicken, veggies in water until done. Remove chicken form pot and remove bones. Put back into the stock, add cream of chicken soup and broth, (may need to add a bit more water). Add salt and pepper to taste.

Dumplings:

1 tsp salt

1/2 cup cream

2 cups flour

2 eggs
Or use Pillsbury Grand biscuits

Drop by small teaspoon into soup and cover. Cook for 20 minutes. 

Chicken, quinoa and broccoli casserole

2 cups reduced sodium chicken broth

1 cup milk

1 teaspoon poultry seasoning ( I like to use 1/2 tsp onion and 1/2 tsp garlic salt)

½ cup flour

2 cups water, divided

1 cup uncooked quinoa, rinsed

¼ cup cooked, crumbled bacon (optional)

1 pound boneless skinless chicken breasts

2 teaspoons seasoning that you like  

¼ cup shredded cheese (any kind will work)

3 cups fresh broccoli florets

Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.

While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.

Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Krispie Rice Bark

Krispie Rice Bark

1 (12 oz) bag white chocolate chips

2 heaping Tbsp. creamy or chunky  peanut butter

3 cups crispy rice cereal

1/2 to 2/3  cup mini chocolate chips

1 1/2 cups miniature marshmallows

In a large, microwave-safe bowl, melt white chocolate chips with peanut butter for about 40 seconds. 

Just stir together until all the white chocolate chips are melted. Add crispy rice cereal to mixture and wait about 10-15 minutes until the mix has reached room temp. (Don't put it in the fridge.. you don't want it to harden quite yet).

Add mini chocolate chips and marshmallows. Stir until well combined.

Grease a 9x13 baking pan. Gently press mixture down into the pan with a greased spoon or hand.

Place in the fridge for about 30 minutes or until hardened. Cut into squares and enjoy.

Quinoa and Cherry Granola Bars

1 1/2 cups old fashioned oats

1 cup quinoa

1/4 cup flaxseed

1/2 cup peanut butter

3 tablespoons honey

2 tablespoons butter

1/4 cup chocolate chips

1 cup dried cherries

Preheat the oven to 350 degrees F. Line an 18x13x1-inch baking pan with Reynolds Wrap® Aluminum Foil. Toss the oats, quinoa and flaxseed in the pan. Bake for 10 minutes. Turn the mixture and bake additional 10 minutes. Remove from oven and transfer oat mixture to a large bowl.

Line an 8x8x2-inch pan with Reynolds® Parchment Paper.

Combine the peanut butter, honey and butter in saucepan. Cook on medium-low heat, stirring frequently for 2 to 3 minutes or until mixture starts to bubble. Remove from heat and stir in chocolate chips.

Pour the peanut butter mixture over the oat mixture. Fold to incorporate. Add the cherries and continue folding until fully incorporated.

Press the

Oatmeal Krispie bars

1 1⁄2 cups crispy rice cereal (for a firmer bar increase up to 2 cups)
1 1⁄2 cups quick-cooking oats
1⁄2 cup brown sugar, packed
1⁄2 cup dark corn syrup or 1⁄2 cup light corn syrup or 1⁄2 cup honey
1⁄2 cup reduced-fat peanut butter (I use regular peanut butter)
1 teaspoon vanilla
1⁄2 cup dark raisin (or  1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
1⁄3 cup mini chocolate chip (to prevent the chips from melting, refrigerate or freeze the chocolate chips before mixing in)

DIRECTIONS

Lightly grease 11 x 7-inch, or a 13 x 9-inch baking dish if you wish for a thinner bar

In a large bowl combine krispy rice cereal, oats and raisins.
In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
Pour over the dry ingredients in the bowl; mix to combine.
Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
Chill until firm.

Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake

1 box, spice cake mix

1 c. canned, pumpkin puree

1 c. water

3 eggs

½ c. vegetable oil

¾ jar caramel ice cream topping, divided

1 (8 oz.) pkg, cream cheese, room temperature

2 Tbsp. milk

1 c. powdered sugar

1½ c. whipped topping (like Cool Whip)

Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.

With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.

As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a ½ cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.

Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.

Drizzle the top of the cake with the remaining ¼ cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!

 Recipe from

delightfulemade.com

Mamma's Bread pudding

2 slightly beaten eggs

2 1/4 cup milk

1 tsp. vanilla

1/2 tsp ground cinnamon

1/4 tsp salt

2 cups of one inch day old bread cubes (almost 2 1/2 cups is what I use)

1/2 cup brown sugar

1/2 cup raisins

Combine eggs, milk vanilla, cinnamon and salt;  Stir in brown sugar and raisins, then mix in the bread cubes. Pour mixture into a 9 inch round casserole dish (2 1/2 quart). Place pan in larger shallow pan on oven rack; pour hot water into the larger pan, 1 inch deep. Bake at 350º for 45 to 60 minutes or until knife inserted in center comes out clean. Cool and enjoy!

Easy scalloped potatoes

Scalloped potatoes

1 can of cream of mushroom or cream of chicken soup

1/2 cup milk

2 TBS chopped parsley or 1 TBS dried parsley

salt and pepper to taste

4 cups sliced potatoes

1 small chopped onion or less, depending on taste

1 TBS butter

Combine soup, milk, parsley and pepper.  In 2 quart casserole, arrange alternate layers of potatoes, onions and sauce.  Dot top with butter.  Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.

** Fried Hamburger or  chopped up ham may be added if you wish to make it a one pot meal. How much meat is up to you.

** Turn it into cheesey potatoes by adding slices of cheese or shredded cheddar cheese between layers. :)

Almond Joy cookies

Almond Joy Cookies

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 tsp. vanilla
4 1/2 cups flour
2 tsp. baking soda
1 tsp salt
5 cups semi sweet chocolate chips
2 cups shredded coconut
2 cups chopped almonds

Directions:
Preheat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the greased cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing.

Crescent Chicken Squares

If I had not eaten this fabulous dish first, I would not have made this recipe. But upon eating it I found it to be a wonderfully delicious entree'. One that my family would love. It's easier to make than it sounds and it is bound to get rave reviews from your family too.

Enjoy!!

Savory Crescent Chicken Squares

1  3 oz pkg. softened cream cheese

2 Tbsp milk

3 Tbls. melted butter

1 Tbls. chopped chives or green onion

2 c. cooked chopped chicken

1 8 oz. can crescent rolls 

1/4 tsp salt

1/8 tsp pepper
1 can cream of mushroom or cream of chicken soup

       …………………………………..

Preheat oven to 350º. Blend cream cheese and 2 TB butter until smooth. Add next 6 ingredients; mix well. Separate crescent rolls into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mix. Twist slightly and seal the edges. Brush top with 1 Tbls. melted butter.

Bake on ungreased sheet for 20 to 25 minutes, until golden brown. Make a sauce by heating cream of mushroom soup mixed with 1/2  can of milk, and pour a ladleful  over squares just before serving.

Makes 4 individual servings.

Gloria's Cucumber Soup

Gloria’s creamy cucumber soup

Melt one stick of butter in heavy pan. Saute' about 2 quartered onions. Add about 3 large cukes with seeds/center removed. Add about 2 large cut up potatoes, add about a qt of chicken broth. Cook until everything is tender. Run through blender. Serve hot or cold.

This was served to me by a dear dear lady that had me over for a fantastic meal. I give this recipe 10 stars out of 10. Wonderful. I will serve my hubby but not tell him it's cucumber, he will love it then.

Buttery Baked Cod

1 pound skinless cod fillets or other white fish

Salt

1/2 sleeve of Ritz crackers (about 17 crackers)

3 Tbsp butter

Preheat the oven to 350°F. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt.

Melt the butter. Crush the Ritz crackers in a plastic bag with a rolling pin; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs in a bowl. Pack the crumb mixture over the top and sides of the fish fillets.

Place in the oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.)

Enjoy and watch for bones, there may be a few in the meat. Or remove the pin bones before cooking.

Crock pot Loose Meat Sandwich

Don't confuse this sandwich with a sloppy joe. The two are totally different. But both equally good in their own way. Try it, you will like it!!!




1 1/2 cup warm water

1/2 Tbls minced onion
1/2 tsp. low sodium beef base (or a bouillon cube)
1/2 tsp. low sodium chicken base (or a bouillon cube)
1 Tbls. light brown sugar
1 Tbls apple cider vinegar
1/2 Tbls. low sodium soy sauce
1 Tbls. Worcestershire sauce
1 1/2 pounds lean ground beef, uncooked
4 hamburger buns

Set slow cooker to high.  Add all ingredients (except beef).  Stir to combine. Add beef and stir until all combined and beef is completely coated.

Cover and cook for 1 hour.  Stir occasionally to break up ground beef.  Uncover after 1 hour of cook time.  Continue cooking on high for 2 ½ - 3 hours (with cover removed), until most of the liquid has cooked off.  Continue to stir occasionally and break up any chunks of beef.

This recipe can also be made in a fry pan if that is what you prefer. One pot is less dishes and in the crock pot the flavors marry much better and you don't have to watch the pot during the cooking time. :)

Using a slotted spoon, serve a heaping spoonful on a warm bun and load it up with your favorite toppings.  We love to top it with a dab of ketchup and a slice of american cheese.

Orzo Salad

3/4 lb orzo pasta, uncooked

1 Tbsp veg. oil

1/2 c veg oil

3 Tbsp white wine vinegar

3 Tbsp lemon juice, fresh

1 tsp black pepper

1 tsp mustard

1 tsp minced garlic

1 pinch dried thyme

1/2 tsp dried oregano

1/4 tsp ground cumin

3 oz fresh spinach leaves, washed and torn into bite-size pieces

1 small red bell pepper, chopped

1/2 c sliced black olives

1/2 c minced green onions

3 Tbsp Feta cheese, crumbled

3 Tbsp sunflower nuts

Cook orzo 8 to 10 minutes or al dente. Rinse briefly in cold water and drain. Toss with 1 tablespoon olive oil.

Prepare dressing by combining remaining oil through cumin, whisking till smooth. Toss with orzo. Add spinach, pepper, olives, and onions. At this point, salad can be refrigerated several hours. When ready to serve, add crumbled feta cheese and sunflower nuts.

Mini Frittata's

Makes 8 mini frittatas

6 large eggs

1/3 cup half and half (I use fat free) Milk works too.

3 slices of deli meat of your choice (turkey, ham or roasted beef), roughly chopped

a handful of baby spinach, briefly chopped

1/4 cup chopped mushrooms

2 TB. chopped onions

1/3 cup shredded cheese of your choice

salt and pepper to taste

Directions:

Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, mix together eggs and cream until well combined.

Add remaining ingredients and mix well.

Spoon batter into the prepared muffin tin, about 3/4 full. 
Transfer muffin tin to oven and bake for 18 to 20 minutes. 
Transfer muffin tin to a wire rack and let cool completely.

Use a pairing knife to run around the edges of the frittatas to release them from the muffin tin.

If you like red and green peppers you can add them too. Make it your own creation and enjoy!

The frittatas can be frozen up to a month. Reheat in microwave before serving.

Fruit salad

 Fruit Salad with pudding mix

1 (29 ounce) can peach slices 
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix 
1 lb of strawberries, (quartered)
1 banana, (sliced)
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)

Directions:
In a large bowl, combine peaches with juice, pineapple with juice, and vanilla pudding mix. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Cold Vermicelli Spaghetti Salad

When I saw this recipe I just knew I had to keep it and share.  The recipe can be downsized to fit your wants. I've never followed a salad recipe and I doubt I will start now, but this looks like one I may not alter much at all. :)

Recipe: Cold Vermicelli Spaghetti Salad©From the Kitchen of Deep South Dish

Prep time: 10 min |

Yield: About 4 to 6 servings

Ingredients

• 1 (12 ounce) package of angel hair, vermicelli or thin spaghetti
• 1/2 cup of homemade or commercial Italian dressing
• 2 medium sized tomatoes, seeded and chopped
• 1/4 teaspoon of dried basil
• 1/2 teaspoon of dried parsley
• 1/4 teaspoon of all purpose seasoning, or to taste
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of Cajun or Creole seasoning, or to taste, optional
• Dash of dried red pepper flakes, optional
• 1/4 cup of freshly grated Parmesan cheese, optional
• Add-ins: Finely minced red, yellow or sweet onion, celery, sweet red, yellow or green bell pepper, jalapeno or other hot peppers, chopped pimentos, green onion, garlic, seeded, diced cucumber, diced summer squash or zucchini, sliced black, green or cocktail olives.

Instructions

Bring a large pot of water to a boil and add salt. Break pasta into thirds and boil to al dente according to the package directions. Drain and place into a storage bowl. Toss with the dressing. Add the chopped tomato, seasonings and any additional add-ins you like. Cover and refrigerate for at least an hour. Taste and adjust seasonings as needed; toss with Parmesan cheese just before serving.

Cook's Notes: I use Cavender's Greek seasoning or Lawry's seasoning salt. Chopped cooked chicken breast, shrimp and/or cooked, chopped bacon may be added. I prefer my salad without mayonnaise, though some folks do add some to this salad.

Hobo Breakfast packets

        

1 package (28 ounces) frozen O'Brien potatoes, thawed

1-1/4 cups (5 ounces) shredded cheddar cheese, divided

8 bacon strips, cooked and chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Hard-cooked eggs

Directions

1. Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper.

2. Divide mixture among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.

3. Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. Can be served with hard cooked eggs or made anyway you like them.

Yield: 4 servings.

Pina Colada Carrot Salad

Pina Colada Carrot Salad  

1 package (10 ounces) julienned carrots

1 cup green grapes, halved

3/4 cup (6 ounces) pina colada yogurt

1/3 cup salted dry roasted macadamia nuts, chopped

In a large bowl, combine carrots, grapes, yogurt and macadamia nuts; toss to coat. Yield: 4, 3/4 cup servings.

Confetti pie

Confetti pie 

1 prepared graham cracker crust

1 cup sweetened flaked coconut

1 can (15.25oz) crushed pineapple, well drained

1 cup maraschino cherries, drained & chopped

½ cup chopped pecans (optional)

1 can sweetened (Eagle Brand) Sweetened Condensed Milk

5 tablespoons lemon juice

1 tablespoon maraschino cherry juice

1½ cups whipped topping

In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.

Gently fold in whipped topping. Pour into crust.

Decorate with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.

Granola

I've made other granola recipes but this is by far the best one I've made. This recipe is similar to one I found on another site, but I made it more my own recipe. Next time I think I will need to double this recipe because it is so good it's addicting. OH, and try it in your yogurt to add some crunch and that special something to take the boring yogurt over the top. I like to add a couple tablespoons of cool whip to my yogurt too. Really makes for a light and delicious breakfast.

Granola 

4 cups old fashioned oats (NOT quick oats)

1 cup salted sunflower nuts or sliced almonds

1 cup raisins , craisins or other dried fruit (I prefer raisins)

1/2 cup brown sugar

1/4 cup honey

2 Tbl. water or 1 Tbl water and 1 Tbl oil

1 1/4 tsp ground cinnamon

1/2 tsp. salt

1 tsp vanilla

1/4 tsp baking soda

Preheat oven to 300º. 

In a large mixing bowl, toss together oats, dried fruit and sliced almonds, set aside.

 In a medium saucepan, combine brown sugar, honey, water, cinnamon, and salt, bring mixture to a boil stirring frequently. Once mixture reaches a boil, allow to boil for 1 minute whisking constantly. Remove from heat, stir in vanilla and baking soda and whisk until mixture is foamy, about 10 seconds. 

Carefully pour hot sugar mixture over oat mixture and toss to evenly coat. Spread mixture into an even layer on a Silpat or parchment paper lined baking sheet. 

Bake in preheated oven, about 36 - 40 minutes until golden brown, removing from oven and tossing twice during baking. Watch carefully it can burn quickly.

 Remove from oven, allow to cool completely. Store in an airtight container. Granola will crisp as it cools. Beware, this is highly addictive. hehe Enjoy!

Blueberry Jell-O Salad

Ingredients

• 2 c. boiling water
• 2 3 oz boxes blackberry Jell-O
• 1 16 oz. can crushed pineapple, drained
• 1 can blueberry pie filling
Topping
• 8 oz. cream cheese, softened
• 2 Tbls. sugar
• 1 16 oz tub Cool Whip, thawed

Instructions

• In a large bowl combine Jell-O and boiling water. Stir until dissolved. Mix in pineapple and pie filling. Pour into 9x13 inch pan and refrigerate about 2 hours until firm.
• Topping: Mix cream cheese and sugar together well. Stir in Cool Whip. Spread over set Jell-O. Refrigerate at least half an hour before serving.
• This recipe is also yummy using cherry Jell-O and cherry pie filling!

**Recipe from Favorite Family Recipes

CrockPot BBQ Ribs

                                                     3 pounds baby back ribs trimmed

 salt and ground black pepper, to taste

 1/2 cup water

 1/2 onion, sliced onion

1 cup of your Favorite BBQ sauce

Season ribs with salt and pepper.

Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and BBQ sauce. 

Cook on High for 4 hours (or Low for 8 hours).

Preheat oven to 375 degrees F (190 degrees C).

Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with desired amount of BBQ sauce.

Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Serve!

Peep Krispie Treats

Peep Krispies Treats

Ingredients

4 tablespoons butter or margarine (divided)

4 3-ounce packages Marshmallow Peeps (in 4 different colors)

6 cups Crispy Rice cereal (divided)

Instructions

Prepare an 8-9" loaf pan by lining with foil and spraying lightly with cooking spray.

Divide the Peeps by 11s of the same color - 11 pink, 11 yellow, 11 purple, 11 blue or whatever colors you like.

In a deep, medium sized microwaveable dish, microwave 11 of the same color peeps with 1 tablespoon of butter on high for 45 seconds. Watch closely so the Peeps don't flow over the sides of the bowl. Stir butter and Peeps together until fully melted and incorporated. Stir in 1½ cups of cereal until fully coated. Press firmly, with buttered hands, into the loaf pan. Having several bowls ready to mix in really helps the process go more smoothly. Washing one while the other is being used. You don't want the colors to mix.

Repeat steps 3-4 with the other Peeps colors.

Allow to cool completely, around 2 hours, remove from pan, and slice.  I cut the pan into fourths, then cut each slice into half. 

Bell pepper boats

When I'm feeling rushed or a bit on the lazy side, I will use leftover taco meat in the pepper shells. Add some salsa to the meat, put in the boat's, top with the cheese, heat and eat. Mmmm, either way it's very good.

Bell pepper boats.

1 pound lean ground turkey

1 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon black pepper

1/4 teaspoon salt

3/4 cup salsa

1 cup grated cheddar jack cheese 

3 bell peppers (red and yellow are sweeter)

Directions

Remove seeds, core, and membrane from bell peppers then slice each one into 6 vertical pieces where they dip down. Set sliced bell peppers aside.

Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses its pink color and is cooked through. Drain off any fat.

Preheat oven to 375 degrees.

Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.

Remove from the oven and add additional toppings, If desired, such as sour cream, scallions, or extra cheese. :)