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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Best Homemade Cheesecake Ever
Ingredients :
Crust :
1 1/2 cups graham cracker crumbs
5 Tbsp sugar
1/3 cup melted butter
Filling :
3 (8oz) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, separated
1 Tbsp lemon juice
1 tsp vanilla
How to make it :
Preheat oven to 325 degrees.
Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this – works great!)
Filling: In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.
In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform pan.
Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.
Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw
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SELF CRUST COCONUT PIE
1/4 cup self-rising flour
1 cup plus 2 tablespoons sugar
Pinch of salt
2 eggs, beaten and at room temperature
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
4 ounces (by weight) sweetened coconut
1 cup whole milk, at room temperature
Preheat the oven to 325 degrees F.
In a medium bowl, whisk together flour, sugar, and salt. Add eggs to flour mixture and stir to combine. Add melted butter, vanilla, coconut, and milk. Stir to combine.
Pour mixture into an ungreased 9-inch pie plate. Bake for 30 to 35 minutes or until the top is lightly browned. Remove pie from the oven and cool completely on a wire rack. Refrigerate pie for at least 2 hours. Slice, serve, and enjoy!
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Slow Cooker Ham & White Beans
INGREDIENTS:
1 lb package dried northern beans
1 ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt and pepper, to taste
INSTRUCTIONS:
Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender.
Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.
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Layered taco salad {in a cake pan}
1 lb. extra lean ground beef
1 small can green chilies, undrained
1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt)
1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder)
1 cup ranch sour cream mayonnaise, divided (recipe below)
1 (15 oz.) can of your favorite beans, rinsed and drained very well
1/2 can (about 7 oz.) sweet corn, drained very well
1/2 cup chopped purple or green onion + more for top
8 oz. of your favorite tomato salsa
8 oz. shredded sharp cheddar cheese
1 (3.8 oz.) can sliced black olives, drained very well
1/2 lb. bacon, fried until crispy, cooled completely, and crumbled
2 jalapeno peppers, sliced
1 Roma tomato, seeds removed, chopped
ripe avocado chunks, (optional)
tortilla chips for topping
Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9×13 glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving. Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too!
for the ranch sour cream mayonnaise:
3/4 cup real mayonnaise
1/4 cup full fat sour cream
3 to 6 Tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley) add gradually, according to individual taste
Mix well. Chill until ready to use.
Enjoy!
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Momma's Easy No Yeast Dinner Rolls
Ingredients
1 Cup Flour
1 1/2 tsp Baking Powder
1/2 tsp of salt
1/2 Cup milk
2 Tablespoons Mayo (or 2 Packets from a fast food place!)
Steps
In a bowl or Ziploc bag, Combine all of the ingredients, Then spoon the dough into to a greased muffin pan. (This part is where the Ziploc bag comes in handy, mix everything in the bag, snip off the corner and squeeze the dough into the pan) Throw out the bag, no dishes!
Bake in a preheated Bake 375˚F oven for 18-20 minutes or till done and golden brown.
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Orange Dreamsicle Fudge
INGREDIENTS
1
bag white chips
1
can white frosting (NOT whipped)
Crush Orange Ice Cream topping
DIRECTIONS
Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting. Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan). Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick. Cool in refrigerator until set.
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Chocolate Peanut Butter Bars Recipe
Ingredients:
2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter
Directions:
Heat oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan. Bake for 15 minutes. Stir together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust. Stir together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer. Bake for an additional 15 minutes. Cool. Cut into bars.
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4 Ingredient Ice Cream
Ingredients
2 bananas, sliced and frozen
½ cup strawberries, frozen
2 tablespoons heavy cream
½ teaspoon vanilla
Instructions
Place all of the ingredients in a food processor and blend until smooth. The consistency should be like soft serve ice cream.
Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.
Scoop with an ice cream scoop and serve cold.
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Granny’s Doughnuts
Ingredients
1 cup sugar
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
2 eggs
1 tablesppoon shortening
1 cup sour milk
6 cups flour
Original recipe makes 1 Servings
Servings
Preparation
Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.
Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.
White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork t
o desired consistency. Thicken with powdered sugar or thin down with milk.
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No bake peanut butter pie
(found at Tasty Kitchen)
I used lowfat cream cheese and whipped topping and my pie was delish.
1 chocolate graham cracker or cookie pie crust (homemade or store-bought)
8 oz. cream cheese
1 c. peanut butter
1/2 c. granulated sugar
1 tsp. pure vanilla extract
8 oz. frozen whipped topping, thawed
whipped cream, chocolate syrup, and grated chocolate; optional garnishes
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate. Keep refrigerated.
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Taco Pasta Bake
Ingredients:
3/4 bag ziti noodles,
1 lb of ground beef,
1 pkg taco seasoning,
1cup water,
1/2 pkg cream cheese,
1 1/2 cup shredded cheese --
Directions:
boil pasta until just cooked, brown ground beef & drain, mix taco seasoning & 1 cup water w/ ground beef for 5 min, add cream cheese to beef mixture, stir until melted & remove from heat, put pasta in casserole dish, mix in 1 cup cheese, top pasta/cheese with beef mixture & gently mix, top w/ remaining cheese, bake at 350* uncovered for 30 min
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Earthquake Cake
1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
1/3 cup oil
3 eggs
1 and 1/3 cup water
2/3 cup shredded coconut
2/3 cup chocolate chips
1/2 cup chopped pecans
1/2 cup butter
8 oz cream cheese
1 pound powdered sugar (3 and 3/4 cups)
Preheat the oven to 350 degrees F.
Grease a 9 x 13 inch pan.
Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
Mix the german chocolate cake mix with the oil, eggs, and water.
Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
In a saucepan, melt the butter and cream cheese.
Beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese.
Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature.
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White Castle sliders
Ingredients Related Tips
1 1/2 lb Hamburger meat
1 Onion chopped
1 packages Lipton Onion Soup dry mix
1/2 cup Milk
1 tbsp Creamy Peanut Butter
2 packages Slider Buns (Of course the Hawaiian rolls work the best)
Cheese if desired
Pickle slices as needed
Directions
Mix hamburger, milk, peanut butter and onion soup mix by hand in a bowl
Place hamburger mix on cookie sheet and flatten by hand or with rolling pin filling the whole cookie sheet to the edges
Bake at 350 for ten minutes, and pull out of oven
The meat cake, if you will, has now shrunk. Add chopped onions to the edges and put back in oven for ten minutes
Pull meat cake out again, this time add cheese slices, pickle and scoop onions onto meat.
Now place the tops of the slider buns on the meat cake making individual burgers, but don't cut the meat yet.
Put back in oven for 10 minutes
Pull out and use a pizza cutter to cut the meat and scoop onto the bottom buns that did not go in the oven
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KNOCK YOU NAKED BARS
Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Caramel-Peanut Butter:
½ cup Evaporated Milk
60 whole caramels, Unwrapped
½ cup peanut butter, melted
1/3 cup Semisweet Chocolate Chips
Directions:
To make the cookie base, preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan.Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels.
Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside and begin caramel.
To make the caramel, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with ½ cup evaporated milk. When melted and combined, add ½ cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining cookie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack. Makes 2 dozen bars.
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Once you Bake Bacon, you'll never go back to pan-frying it!
INGREDIENTS
Sliced Bacon
DIRECTIONS
Line a rimmed baking sheet (jelly roll pan) with foil (or parchm paper)
Arrange the bacon in a single layer.
Place the tray of bacon in a cold oven. Turn on the oven to 400 degrees.
Bake for anywhere from 17-25 minutes, or until the bacon is cooked to your preference
Baking time will vary depending on how fast your oven gets up to temp, and how thick your bacon is. Thinner bacon will cook faster than thicker bacon.
When the bacon is crispy, carefully remove the pan from the oven making sure not to spill the bacon grease.
Transfer the bacon to a paper towel lined plate to drain. Then ejoy!
If you want to save the bacon grease, pour it into a heat-safe container.
*Note: If you have never baked bacon in your oven before, start checking the bacon as early as 8 minutes. The rate at which the bacon cooks varies depending on how fast your oven comes to temp. I’ve heard of bacon cooking as fast as 10 minutes and taking as long as 30 minutes. From my experience, it is usually done between 17-25 minutes.
