Grashopper cake

Grasshopper fudge cake

1 box white cake mix

1 1/4 cups water

1/3 cup vegetable oil

2 teaspoons mint extract

3 egg whites

12 drops green food color

2 jars (16 oz each) hot fudge topping

1 container (8 oz) frozen whipped topping, thawed

5 drops yellow food color

Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

3. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.

4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

5. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Potato soup

Cheesey Potato soup

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2 cup chopped onion

1 medium stalk celery, diced (1/2 cup)

1 carton (32-oz)  chicken broth **(I use salt free stock)

1 cup water

3 tablespoons Gold Medal® all-purpose flour

1 cup milk

1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups) **I use 4 ounces, 2 ounces of each, cheddar and american cheese

Garnish:

1/4 cup real bacon pieces (from 2.8-oz package)

4 medium green onions, sliced (1/4 cup)

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

Cover; cook on Low heat setting 4 to 6 hours.

In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

This recipe can be made on the stove top also.

**Used to cut fat and sodium.

Easy Pork chops and stuffing

1 box of your favorite brand boxed stuffing mix
4 thick cut pork chops
1 can of cream of anything soup
1/3 cup of milk

Mix stuffing according to instructions on box. Let sit for 5 minutes or until liquid is absorbed. Spread in cake pan.

Brown chops, both sides. Place on top of stuffing mix. Mix milk and soup and pour over chops.
Bake covered for 45 minutes at 350º. Remove foil and bake another 15 to 20 minutes.

Crunchy Onion Chicken

Ingredients:

2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten

Directions:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken in cake pan.

Bake at 400°F for 20 min. or until no longer pink in center.

***Since it is just the two of us, I cut the recipe in half.

Chocolate chip cookie bars

   
1/3 c. shortening
1/3 c. butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 c. chopped nuts
1 (6 oz.) pkg. chocolate chips

Mix shortening, butter, sugars, egg and vanilla thoroughly. Mix flour, soda and salt; blend in thoroughly. Add nuts and chocolate chips. Spread dough evenly in 9 1/2 x 13 inch pan. Bake at 375 degrees for 20-25 minutes. Makes 24 (2 inch) bars.

**This is also a good way to use up the partial bags of chips. Which is what I did. :)

Caramel Frappe

Copycat Mcdonalds Caramel Frappe 

1 1/2 cups of ice
1/2 cup of milk
2 Tbsps of Maxwell House Vanilla Caramel Latte Mix powder.*
1 Tbsp  Caramel Topping added into mix in blender.
Top with Whipped Cream and drizzle more  Caramel Topping over that.

Add ice to blender. Then pour in milk.
Add 2 Tbsp caramel latte mix powder to blender.
Finally add 1 Tbsp Caramel Topping to blender.
Blend until desired consistency. Pour into glass.
Top with  Whipped cream and drizzle  more
Caramel Topping over whipped cream.

*I used a Caramel French Vanilla cappuccino powder. It worked well.

Craisin Bran Muffins

    
2/3 cup craisin's
1 1/4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. sugar
2 1/2 c.  Bran Flakes
1 1/4 c. milk (skim, if you want)
1 egg
1/4 c. vegetable oil

Combine flour, baking powder, salt and sugar. Set aside. Measure Bran Flakes, craisin's, and milk into mixing bowl. Let stand 2 minutes. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Pour into greased muffin pans. I like to sprinkle the tops with cinnamon and sugar before baking. Bake at 400 degrees for 18 to 20 minutes. Makes one dozen.