Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)

Ingredients

• 1 (18 1/4 ounce) boxes devil's food cake mix ( Betty Crocker Super Moist suggested)
• 1/2 cup vegetable oil
• 2 large eggs
• confectioners' sugar or granulated sugar, for rolling

Directions

1. Preheat oven to 350°.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners' sugar and shape dough into 1" balls.
4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
7. *My Notes*:.
8. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10. Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
11. And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

Raspberry Thumbprint Cookies

Ingredients

1 roll (16.5 oz) refrigerated sugar cookies

3 oz cream cheese, softened

1/2 cup all-purpose flour

2 teaspoons grated lemon peel

1/3 cup seedless raspberry jam

1 cup powdered sugar

4 to 5 teaspoons lemon juice

Directions

1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper.
2. In large bowl, break up cookie dough. Add cream cheese, flour and lemon peel; stir with spoon or hands until well blended.
3. Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
4. Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon. Spoon rounded 1/4 teaspoon jam into each indentation. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
5. Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.

Holiday Swirl Bars

Ingredients

1 roll (16.5 oz) refrigerated sugar cookies

1 cup semisweet chocolate chips

1/2 teaspoon peppermint extract

1/4 cup red candy melts or coating wafers

1/4 cup white candy melts or coating wafers

Directions

1. Heat oven to 350°F. Line 9-inch square pan with foil, leaving enough to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Press cookie dough evenly in bottom of pan. Bake 28 to 30 minutes or until edges and center are set and light golden brown. Cool 5 minutes.
2. Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 45 seconds; stir. Continue heating for 15-second intervals until mixture can be stirred smooth. Stir in peppermint extract. Spread on top of warm cookie base, spreading to within 1/4 inch of edges.
3. In two separate small microwavable bowls, microwave candy melts uncovered on Medium (50%) 1 minute; stir. Continue heating for 20-second intervals, until candy melts can be stirred smooth; transfer to 2 separate small resealable food-storage plastic bags. Cut small corner off each bag, and squeeze teaspoonfuls of alternating colors onto melted chocolate layer. Using knife or metal spatula, cut through melted chocolate and candy melts to create swirled marble design. Firmly tap pan on counter to create a smooth surface.
4. Allow bars to cool completely, about 2 hours or until chocolate topping is set. To serve, remove bars from pan, and cut into 4 rows by 4 rows.

Easy Salted Carmelitas

Ingredients

2

rolls (16.5 oz each)  refrigerated chocolate chip cookies

1

cup old-fashioned oats

2/3

cup salted caramel topping

1/3

cup all-purpose flour

3/4

cup chopped pecans

1/2

cup semisweet chocolate chips

Coarse sea salt, if desired

Directions

1. Heat oven to 350°F. Spray 9-inch square pan with cooking spray, or line with nonstick foil. In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1 1/2 cups dough in small bowl for topping; set aside. Press remaining dough evenly in pan. Bake 20 to 22 minutes or until light golden brown. Cool 5 minutes.
2. In small bowl, mix caramel topping and flour until well blended. Using spoon, drizzle evenly over bars to within 1/2 inch of pan edges.
3. Mix pecans into reserved dough. Crumble evenly over caramel. Bake 25 to 28 minutes or until golden brown. Cool completely, about 1 1/2 hours.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 45 seconds to 1 minute, stirring until melted. Place in small resealable food-storage plastic bag; cut off small corner of bag, and squeeze to drizzle over bars. Sprinkle with sea salt.
5. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature.

Turkey Stuffed Shells

Ingredients

• 20 jumbo pasta shells
• 1 (6 ounce) boxes prepared stuffing
• 2 cups  turkey, cooked and shredded
• 1 cup Miracle Whip light
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 teaspoon Mrs. Dash seasoning mix
• 2 (10 ounce) cans reduced-fat cream of chicken soup
• 1 (10 ounce) cans skim milk
• 2 cups shredded low-fat monterey jack and colby cheese

Directions

1. Preheat oven to 350 degrees.
2. Cook shells according to package directions.
3. Prepare stuffing mix according to directions.
4. Combine stuffing, chicken, mayo, seasoned salt, pepper, and Mrs. Dash in large bowl.
5. Combine cream of chicken soup, milk, and cheese in seperate bowl.
6. Stuff shells with the stuffing filling and place in a greased 9x13 pan.
7. Pour soup mixture over shells.
8. Bake covered for 45 minutes at 350 degrees.

Unbelievably Easy Spice Cake

Ingredients

• 1 (16 1/2 ounce) boxes spice cake mix
• 1 (15 ounce) cans pumpkin
• 1 egg
• 1/4 cup water
• 1/2 teaspoon cinnamon or 1/2 teaspoon pumpkin pie spice, to taste

Directions

1. Preheat oven to 350°F.
2. Grease 13x9 inch baking pan with shortening or oil spray.
3. Mix all ingredients together until well blended.
4. Spread evenly into greased baking pan.
5. Bake at 350°F for 25 - 30 minutes, or until knife/toothpick inserted in center comes out clean.
6. **For Apple Spice Cake:** add 3 apples (cored, peeled, and chopped in food processor) to batter.

Creamy Crock Pot Macaroni and Cheese

Ingredients

• 1 lb macaroni ( uncooked)
• 1 (10 ounce) cans cheddar cheese soup
• 1 lb sharp cheddar cheese, grated
• 2 1/2 cups milk
• 1/2 cup powdered milk

Directions

1. Cook macaroni on the stove top per package directions.
2. Meanwhile, dissolve the powdered milk in the fluid milk (this will be easier if the milk is warm - but it's not necessary - it's OK if a small amount of powdered milk is not completely dissolved).
3. Combine the milk mixture with the cheese soup and grated cheese in the crock pot. When the macaroni is done, drain and add it to the crock pot. Stir to combine.
4. Cook on low setting for 2 1/2 hours.

One-Pot Enchilada Rigatoni

Ingredients

1

lb lean (at least 80%) ground beef

1

can (19 oz)  mild enchilada sauce

1

can (12 oz) evaporated milk

1

lb uncooked rigatoni pasta

1

can (11 oz) whole kernel corn with red and green bell peppers

2

cups shredded Mexican cheese blend (8 oz)

Directions

1. In nonstick 5-quart Dutch oven, cook beef with salt to taste over high heat, stirring frequently, until brown. Do not drain.
2. Add enchilada sauce, evaporated milk, 4 cups hot water, the pasta and corn. Heat to boiling over high heat. Reduce heat; simmer uncovered 15 minutes, stirring occasionally; do not drain.
3. Remove from heat; stir in cheese. Serve topped with crushed tortilla chips, cilantro and chopped green onions, if desired.

Chocolate Chip Cheesecake Cookies ( Low Carb)

 8 oz 1/3 fat Philadelphia cream cheese, softened
2 Tbsp salted butter, softened
1 Tbsp natural peanut butter

Put these in large bowl and microwaved them for 30 seconds to make cream cheese soft and melt butter, then beat with electric beater.

1 cup xylitol ( I used Stevia in the raw and only 3/4 cup)
1 tsp pure vanilla extract.

Whip these until all was incorporated and fluffy


3 eggs

Mix after each egg, then add the rest of ingredients

1/4 tsp sea salt (you could add more if you use unsalted butter but, I used salted.)
1/2 tsp xantham gum
1 tsp baking powder
2/3 cup almond flour
1 scoop (1/3 cup) vanilla whey protein powder

 Make sure you mix it well so that there are no lumps from the almond flour and its smoothed out. Then add choc chips and mix into mixture.

2 cups sugar free chocolate chips

Preheat oven to 350, I made mine in the mini cupcake pan, but they can be made into cookies should you choose to. My batter made about 35 cookies.

Each cookie has 50 calories,  2.5g fat, 0.6g net carbs and 1.3g protein.

Low Carb Hot Bacon Mustard Dressing

•    3 tbsp bacon grease
•     1 tbsp Dijon mustard
•     1 tbsp red wine vinegar
•      salt and pepper
•      1 tsp chopped cooked onions
•      ¼ tsp sweetener (optional)

Prepare dressing by mixing vinegar and mustard together with a whisk. Add the other half of the cooked onion and whisk.  Add sweetener if desired.  Drizzle in the warm bacon grease while whisking.  Add salt and pepper if needed.  Top salad while the dressing is hot.  Serve and enjoy!

Baklava

Ingredients

Syrup

• 2 cups honey ( preferably Greek thyme honey, but no biggy if you can't get it. DO use a good quality honey, though)
• 1 cup water
• 1 cup sugar
• 2 cinnamon sticks ( or 1/2 teaspoon ground cinnamon)
• 1 tablespoon lemon juice
• lemon peel ( without pith - 4 inch-long piece)
• orange peel ( without pith - 4 inch-long piece)

Pastry

• 4 cups coarsley ground walnuts ( very fresh)
• 2 cups coarsley ground almonds ( make sure the nuts you use are FRESH, very recently purchased)
• 4 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons melted butter
• 1 lb phyllo dough
• 1 lb unsalted butter, melted ( don't use less, this is what will make your baklava taste exceptional, and it has to be BUTTER!)
• whole cloves

Directions

1. Make syrup first so that it can come to room temperature: In a small saucepan, combine honey, sugar and water. Bring to a slow boil, stirring occasionally, until the sugar is dissolved. Add lemon juice, cinnamon sticks and peels and cook over a medium heat for 10 minutes, until slightly thickened. Remove peels and cinnamon sticks and allow to come to room temperature before using.
2. Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly.
3. Place phyllo between sheets of waxed paper and cover with a slightly damp towel to prevent phyllo from drying out. Brush bottom and sides of an 18x12-inch inch pan generously with melted butter.
4. Place 8 phyllo sheets into bottom of pan, brushing each sheet generously with butter. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of pan. Brush these with melted butter.
5. Spread 2 cups of nut mixture into pan, distributing evenly over bottom. Fold over the overlapping phyllo sheets brushing each with butter, to envelop the nut mixture.
6. Repeat layering process 2 more times to form 3 nut layers.
7. Top pastry with remaining phyllo dough and generously brush top layer with melted butter. Tuck in the buttered phyllo neatly around.
8. Score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonally to form diamond shaped pieces. Stud each diamond-shaped piece (and any odd looking ones near the ends of the pan) in the centre with a whole clove per piece. Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
9. Bake pastry in a 325°F oven for 1 hour to 75 minutes, until nicely golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup over seam in pastry. Allow to stand at least 3 hours or overnight. Cut through the scored pieces and serve.
10. Note: The clove studding each piece is not traditionally eaten, it is removed by the person whose piece it is before eating. The clove is there to add its 'perfume' to the piece as it bakes (and it looks pretty, too).

Olive Garden Pasta E Fagioli

Ingredients

• 3 teaspoons oil
• 2 lbs ground beef
• 14 ounces carrots, slivered
• 12 ounces onions, chopped
• 14 ounces celery, diced
• 48 ounces diced canned tomatoes
• 2 cups red kidney beans
• 2 cups white kidney beans
• 88 ounces beef stock
• 3 teaspoons oregano
• 2 1/2 teaspoons pepper
• 5 tablespoons fresh parsley, chopped
• 1 1/2 teaspoons Tabasco sauce
• 48 ounces spaghetti sauce
• 8 ounces dry pasta shell macaroni

Directions

1. Sauté beef in oil in large 10 quart pot until beef starts to brown.
2. Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
3. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
4. Simmer until celery and carrots are tender, about 45 minute.
5. NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.

Crustless Cranberry Pie

Ingredients

• 1 cup all-purpose flour
• 1 cup white sugar
• 1/4 teaspoon salt
• 2 cups cranberries ( fresh or frozen)
• 1/2 cup chopped walnuts
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease one 9 inch pie pan.
3. Combine the flour, sugar, and salt.
4. Stir in the cranberries and the walnuts, and toss to coat.
5. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick.
6. Spread the batter into the prepared pan.
7. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean.
8. Serve warm with whipped cream or ice cream.

Pumpkin-Pecan Slab Pie

Ingredients

Crust

1 box  refrigerated pie crusts, softened as directed on box

Pumpkin Pie Filling

3/4 cup packed brown sugar

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 1/4 cups half-and-half

2 eggs

1 tablespoon pumpkin pie spice

Pecan Pie Filling

2/3 cup packed brown sugar

1/2 cup light corn syrup

3 eggs

2 cups chopped pecans

Directions

1. Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
2. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
3. In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
4. Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling; spreading evenly.
5. Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.
   Courtesy of https://www.pillsbury.com/recipes/pumpkin-pecan-slab-pie

Chicken Garlic Bites

Ingredients

• 2 boneless skinless chicken breasts, cut into bite size pieces
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon pepper
• 1/2 cup breadcrumbs
• 1/4 teaspoon cayenne pepper

Directions

1. Place chicken in shallow dish.
2. In small bowl, mix olive oil, garlic, and black pepper.
3. Pour over chicken.
4. Cover and marinate 30 minutes.
5. Drain.
6. Preheat oven to 475°F.
7. Mix bread crumbs and cayenne.
8. Coat chicken.
9. Arrange in a single layer on cookie sheet.
10. Bake 10 minutes or until brown.

Chicken Wing Dip Deviled Eggs

INGREDIENTS

6-8 Large Eggs

6 oz. Cooked Chicken – Chopped

1/4 Cup Blue Cheese dressing, add more if needed

1/4 Cup Hot Sauce, I used Franks

1/2 chopped Celery

DIRECTIONS

Hard boil the eggs. 

While your eggs are boiling, chop up the chicken and the celery.

Peel the eggs and slice in half lengthwise.  Scrape the yolks out into a large mixing bowl.  To the bowl add the rest of the ingredients .

Mix all ingredients together. Use a spoon to add mixture to eggs.

Enjoy!!

Caramel Apple Cheesecake

Ingredients

• 1 (21 ounce) cans apple pie filling, divided
• 1 10 inch graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus
• 2 tablespoons chopped pecans

Directions

1. Preheat oven to 350º.
2. Reserve 3/4 cup apple pie filling.
3. Spoon remaining filling into pie crust.
4. Beat together cream cheese, sugar and vanilla until smooth.
5. Add eggs and mix well.
6. Pour over apple filling.
7. Bake 35 minutes or until center is set.
8. Cool to room temperature.
9. Mix reserved apple filling and caramel topping in a small saucepan.
10. Heat, about 1 minute.
11. Arrange apple slices around outside edge of cheesecake.
12. Spoon caramel sauce onto the cheesecake and spread evenly.
13. Decorate with pecan halves around edge.
14. Sprinkle with chopped pecans.

15. Refrigerate until ready to serve.

Cappuccino Muffins

Ingredients

Spread

• 4 ounces cream cheese, cubed
• 1 tablespoon sugar
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon vanilla extract
• 1/4 cup miniature semisweet chocolate chips

Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons instant coffee granules
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips

Directions

1. In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
2. Cover and refrigerate until serving.
3. For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
4. Add butter, egg and vanilla; mix well.
5. Stir into dry ingredients just until moistened.

6. Fold in chocolate chips.
7. Fill greased or paper-lined muffin cups two-thirds full.
8. Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
9. Serve with espresso spread.

Upside-Down Pizza Casserole

Ingredients

• 1 lb Italian sausage ( hot, mild, or sweet)
• 1/2 lb pepperoni slice
• 1/2 small onion, thinly sliced
• 1 (6 ounce) cans sliced mushrooms, drained
• 1 (4 -6 ounce) cans sliced olives, drained
• 2 cups shredded mozzarella cheese
• 1 (15 ounce) cans Italian-style tomato sauce
• 1 (10 ounce) packages refrigerated biscuits or 1 (10 ounce) packages French bread

Directions

1. In a large skillet cook sausage until brown and drain.
2. Stir in tomato sauce; heat through.
3. Transfer to a 2 quart baking dish.
4. Top with pepperoni slices, onion, mushrooms and olives.
5. Sprinkle with cheese.
6. Flatten biscuits or French bread and arrange on top of cheese.
7. Bake at 400 degrees about 15 minutes or until top is golden.

Chocolate Eclair Dessert

Ingredients

• 2 Jello Instant Vanilla Pudding Mix ( small packages)
• 3 cups milk
• 8 ounces non-dairy whipped topping
• 1 (16 ounce) boxes graham crackers ( you will have some leftovers)
• 1 (15 ounce) containers chocolate frosting

Directions

1. Mix together vanilla pudding mix and milk.
2. Fold in whipped topping.
3. Line 9 x 13 pan with one layer of graham crackers.
4. Put half of the pudding mixture over the graham crackers.
5. Place a second layer of graham crackers over the pudding mixture.
6. Put the remaining pudding mixture over the graham crackers.
7. Place a third layer of graham crackers over the pudding mixture.
8. Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
9. Spread frosting on the top of the last layer of graham crackers.
10. Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
11. Cut in squares.