Homemade caramel sauce















1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

If sauce is thin, just continue cooking for a few more minutes.


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Cream Cheese Peach Pie Delight
















1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided...
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.


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Easy Cheezy Sausage Biscuit Bites














Ingredients:
2 (10 count) cans flaky biscuits (Grands Jr)
1 lb sausage (Tennessee Pride)
2 cups shredded cheddar cheese

Directions:
1. Preheat oven to 400.

2. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

3. Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

4. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

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Cinna-bun Cake in the oven























Base:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm

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Loaded Mashed Potatoes recipe


















 Ingredients

6 cups prepared mashed potatoes
1/2 cup milk
1 (8 ounce) package cream cheese
1 cup sour cream
2 teaspoons parsley flakes
1 teaspoon garlic salt
1 cup shredded cheddar cheese
1/2 lb bacon, cooked and crumbled

Directions:
1. Heat oven to 350°.
2. Mix first six ingredients in mixer on medium speed until smooth and creamy.
3. Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
4. Cover with foil and bake for 30 minutes. 


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Ham and Cheese Biscuit Cups
















1 tube refrigerator biscuits 
1/2 cup cheddar or Swiss cheese, whatever you like
1/2 cup ham cut in small pieces 
2-3 eggs
Salt and pepper
Cooking spray/butter/oil
Muffin tin

Grease your muffin tin and preheat oven to 375 degrees.
Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the ham and cheese.
Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20-25 minutes, until the eggs have set and the biscuits are golden brown.

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Polish sausage , Sauerkraut and potatoes ( CROCKPOT )


















2 (14 ounce) cans sauerkraut, undrained (or 1 (2 pound) bag)
5 or 6 potatoes, peeled and cut into large chunks
1 cup water
1 pound Polish sausage, cut into chunks (could use smoked sausage)
1 teaspoon caraway seeds
1 bay leaf
1/4 teaspoon pepper

Place sauerkraut and potatoes in slow cooker, add spices and water. Place sausage on top. Cook 4 hours on high or about 6 hours on low or until potatoes are tender


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LOADED CAULIFLOWER CASSEROLE

















Ingredients
1 large head of Cauliflower cut into bite size pieces (6 cups)
6-8 strips of bacon cooked and crumbled 
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Cheddar Cheese, Shredded
8 oz container sliced mushrooms (optional)

Directions
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cup of cheese, mushrooms and cauliflower, mix well
Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
Bake for 15-20 minutes until cheese is melted. top with remaining chives and serve.

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