Chocolate Chip Cookies!

makes approximately 18 biscuits 
6oz wide, whole wheat noodles (I used Ronzoni Extra Wide Noodles)
16oz extra lean ground beef
2 medium zucchini, diced
1 medium yellow onion, finely diced
1 red bell pepper, seeded and diced
1 16oz container fat free sour cream
1 28oz can diced tomatoes
1/2 cup grated Parmesan cheese
1 ½ cups reduced fat, shredded, sharp cheddar
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
Salt and pepper to taste

How to make it:

Preheat oven to 425 degrees. Spray a 9” x 13” baking dish with non-fat cooking spray.
Cook noodles according to package directions, drain and place into a large bowl. Mix in the sour cream and parmesan, and then pour into baking dish.
While the noodles are cooking, spray a large, nonstick skillet with non-fat cooking spray, and add in the garlic. Cook until tender and fragrant, about 2 minutes.
Add in the ground beef. Season with salt and pepper, and cook until no longer pink…about 5-8 minutes.
Add in the zucchini, bell peppers and onions and cook until vegetables just being to become tender, about 3-5 minutes.
Add in diced tomatoes, dried oregano, dried basil, and dried parsley, bring to a simmer, and cook until the sauce begins to thicken, about 3-4 minutes. Season with additional salt and pepper as desired.
Empty the beef and vegetable mixture over the noodles, and evenly sprinkle the reduced fat cheddar over top.
Place in oven and bake until cheese is melted and bubbling, about 20 minutes.
Let cool for about 5 minutes before serving.

Back Roads Living

Ingredients :
 Crust for: Coconut Cream Pie
12 – 14 graham crackers (Approx 1 1/2 cups)
5 tablespoons butter, melted
Filling for:Coconut Cream Pie
2 cups milk
2 tablespoons all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 beaten eggs
2 cups shredded coconut, plus about ¼ cup more for sprinkling
1 teaspoon vanilla extract
Topping for: Coconut Cream Pie
1 cup heavy whipping cream
1/2 cup shredded coconut
2 tablespoons sugar

How to make it:

For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout. Place the crust in the refrigerator.
For the filling: Bring the milk, flour, sugar, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick.
Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
For the topping: Whip the cream until the consistency is thick. Add the coconut and sugar. Put the mixture over the chilled filling and then sprinkle extra coconut on top!
Chill for at least 2 hours.




How to Make It:

In microwave, combine:
1/2c. heavy cream
8 Tablespoons butter until hot.
Stir in:
6 ounces peanut butter chips until melted and smooth. Stir in 2T. sifted powdered sugar and pour over the bars. Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!

Ultimate Southern Macaroni & Cheese

1 lb elbow macaroni, cooked – al dente, drained well
2 overflowing cups of sharp cheddar cheese, shredded or cut into 1/4-in cubes
1 can evaporated milk
1 Tbsp sugar
2 eggs, beaten
Season salt – to taste
Fresh cracked black pepper – to taste
Dash or two or three or four of cayenne pepper
 Salt and pepper to taste

How to Make It:

In a bowl, mix cooked and well drained macaroni and cheese together.
In another bowl whisk together eggs, milk, sugar and seasoning.
Pour egg/milk mixture over mac and cheese mixture, stir until well incorporated.
Pour into baking dish or tin, cover with foil.
Bake at 350 degrees for about an hour.
Remove foil, turn on broiler – broil top of mac and cheese until golden brown and bubbly.


6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Double Chocolate Coca Cola Cake

1 c coca-cola (not diet)
1/2 c cooking oil
1 stick butter
3 Tbsp cocoa
2 c sugar
2 c plain flour
1/2 tsp salt
2 eggs
1/2 c buttermilk
1 tsp baking soda
1 tsp vanilla.
frosting ingredients
1 stick butter
2 1/3 Tbsp cocoa
6 Tbsp cream or milk
1 tsp vanilla
3 3/4 c confectioners sugar

How to make it:

1 In a saucepan mix cola, oil, butter and cocoa and bring to boil. In bowl combine sugar, flour and salt. Pour the Cola mixture over the flour mixture and beat well.
2 Add eggs, buttermilk, baking soda and vanilla and beat well. Pour mixture into a greased and floured 13x9 inch baking pan. Bake at 350 degrees for 20 to 25 minutes.
3 Frosting:
In a saucepan, combine butter, cocoa, and milk. Heat until butter melts. Beat in remaining ingredients and spread on cake while still warm.

Taco soup

2 lbs lean ground beef
1 medium yellow onion, chopped
2 15 oz cans stewed tomatoes - regular
1 10 oz can rotel tomatoes
1 14 oz can pinto beans
1 14 oz can ranch style beans
1 14 oz can corn kernels
2 cups chicken or vegetable broth
1 cup water

How to make it:

Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
You can top with grated cheese and crumbled tortilla chips if you like.


8 tbsp softened Butter
3/4 cup Sugar, divided
3/4 cup Flour
8 oz Cream Cheese
1 pkg Pumpkin Pudding Mix (3.4 oz) + 1 3/4 cup Milk
OR Homemade Pumpkin Pudding
8 oz thawed Frozen Whipped Topping


Preheat oven to 350.
Line an 8×8″ dish with aluminum foil.
Cream the butter and 1/4 cup sugar until creamy.
Beat in the flour until well blended.
Press into bottom of prepared pan and bake 25 minutes or until lightly brown on edges.
Allow to cool.
Beat together cream cheese and 1/2 cup sugar until well blended.
Spread over cooled crust.
Prepare homemade pumpkin pudding (and allow to cool) or combine pudding mix and milk and beat for 3 minutes until barely thickened.
Spread pudding over the cream cheese.
Refrigerate until pudding is set (I left mine in overnight)
Remove from pan by lifting foil.
Cut into bars.
Spread whipped topping over bars.


20 jalapenos
1 bag of bacon crumbles (or 1/2 lb. of cooked/chopped bacon)
1 brick cream cheese (or low-fat cream cheese)
3 c. shredded cheddar
1 tablespoon Worcestershire sauce and salt-to-taste.

How to make it:

. Halve and seed the peppers, then boil the halves for about 5 mins to soften them slightly and take away a tad of the heat.
. In the meantime, mix all the other ingredients EXCEPT for the bacon and put the mix in the fridge for at least a half-hour.
. Drain peppers and cool on a towel. When cooled, fill each pepper with the cream cheese mixture then top with crumbled bacon.
. Bake at 350 for about 15 mins or until bubbly. If there are every any leftovers (hardly ever), they are GREAT chopped up and put into scrambled eggs the next day!


2 14 oz cans mandarin oranges
2 14 oz cans pineapple chunks
2 jars maraschino cherries
1 bag mini marshmallows
2 8 oz containers cool whip
1 cup coconut

How to make it:

Draine the liquids out from the fruits and put the fruit in a large bowl then add marshmallows and coconut. Slowly mix in the cool whip and chill before serving.


1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste

How to make it:

Preheat oven to 325 degrees F.
Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.
Serve hot, with hot sauce on the side for those who like it spicy.
Makes about 1 1/2 cups


1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted


Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.
Yield: 16 roll-ups. Good warm or cold. ADDICTING!


1 large package Cook and Serve vanilla or banana pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 can pineapple tidbits (Any size, depending on your preference)
1 can mandarin oranges (Any size, depending on your preference)
2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)


Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

**The one pictured, I didn't add the marshmallows and I only had one cool whip so it set up thicker which I liked. More like a mousse. Then I put a scoop of cool whip on top and sliced the bananas fresh and put on top for serving.

Heaven Patti Mills

Strawberry Cream Cheese Bread heart emoticon
1/2 cup butter, softened
1 cup sugar
1 (3 ounce) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk (half 'n half)
1 1/2 cups strawberries, chopped
1/2 cup finely chopped pecans (optional)

How to make it:

1 With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
2 In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add half 'n half and only stir just to blend -- do not overstir!
3 Drain strawberries and blot dry. Carefully just fold in strawberries and nuts. Dough mixture will be thick.
4 Grease and flour a 9x5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.

Sweet dinner rolls

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

How to make it:

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.

Easy Sweet and Salty Crackers

1 sleeve of crackers (your choice, I use Club Crackers)
1/2 stick of butter (1/4 cup)
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts

How to make it:

Line a sided baking sheet with foil. Place crackers side touching on baking sheet.
Melt butter then add brown sugar and cinnamon, stir till well combined.
Spread or dab butter mixture onto crackers, be generous, the more the better.
Then sprinkle nuts on crackers. Place in a preheated 350 degree oven for about 10 minutes. Remove from oven and let cool before trying to remove from pan. Gently peel crackers off aluminum foil and enjoy

Mounds Bars with just 3 ingredients

2 cups of Melted milk chocolate or dark chocolate
3 cups coconut flakes
1 cup Sweetened condensed milk
Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate.
Stick Almonds in them and have Almond Joys Be creative!!!!

How to make it:

Mix the shredded coconut with condensed milk,mold into oblong shape, 
add them to freezer for 20 minutes 
and then dip them in melted chocolate. 
Stick Almonds in them and have Almond Joys

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking, school cooking, school vacation,

Strawberry Bomb Cake

1 cup strawberry jam
1/2 cup warm water
1/3 cup orange juice
1/4 cup Grand Marnier, plus one tablespoon extra
1-1/4 pounds mascarpone, at room temperature
1-1/3 cups whipping cream (35%)
3 tablespoons sugar
1 teaspoon vanilla extract
ladyfingers or Savoiardi (you’ll need about 50)
1-1/2 to 2 pounds strawberries, washed, dried and sliced
2 tablespoons lemon zest

How to make it:

In a bowl, combine the jam, water, orange juice and half of the Grand Marnier. Mix well. The mixture should be liquidy. Set aside
In a bowl, combine the mascarpone and the remaining Grand Marnier. Mix well. Set aside.
In the bowl of an electric mixer, beat the whipping cream with the sugar, vanilla extract and remaining 1 tablespoon of Grand Marnier. Beat until stiff peaks form.
Take a quarter of the whipped cream mixture and stir into the mascarpone to lighten the mascarpone. Then add the remaining whipped cream mixture and fold gently into the mascarpone mixture. Set aside.
Spread 1/2 of the jam mixture in the bottom of a 13 x 9-inch baking dish. The mixture will be very liquidy but don’t worry about it. The ladyfingers will absorb the liquid.
Sprinkle 1 tablespoon of the lemon zest over the jam mixture.
Line the bottom of the dish with ladyfingers, making sure to fill in every spot. If you have to snap the ladyfingers into smaller pieces in order to make them fit.
Spread half of the mascarpone mixture evenly over the ladyfingers.
Layer half of the sliced strawberries over the mascarpone.
Spread the remaining jam mixture over the strawberries.
Sprinkle the remaining 1 tablespoon of lemon zest over the strawberries and jam.
Create a second layer of ladyfingers over the strawberries and jam. Again be sure to completely fill in the layer.
Spread the remaining mascarpone mixture over the ladyfingers.
Layer the remaining strawberries on top.
Chill for at least 12 hours before serving.

Crock Pot Whole Chicken

4 teaspoons salt (per recipe reviews, 2 tsp is better)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1⁄2 teaspoon garlic powder
1⁄2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)

How to make it:

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken. No liquid is needed, the chicken will make its own juices.
Cook on low 4-8 hours.
Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).


Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!
Author: Alyssa
Serves: 4-6
1½ pounds boneless skinless chicken breasts, thinly sliced
2 Tablespoons olive oil
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes


In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Slow Cooker Cheesy Bacon Ranch Potatoes!

6 slices bacon
3 pounds red potatoes, chopped
1 1/2 cups shredded cheddar cheese, divided
1 tablespoon Ranch Seasoning and Salad Dressing Mix
2 tablespoons chopped chives


Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
Serve immediately, garnished with chives.

Source: Susan Bowden Tips


1 recipe Avocado Lime Ranch dressing or Garlic & Herb Buttermilk dressing
9 cups roughly chopped green leaf or romaine lettuce, divided
1 large red bell pepper, seeded and diced
1 large poblano or green bell pepper seeded and diced
1 {12 oz} frozen corn, steamed and cooled
6 medium tomatoes, 5 chopped and 1 sliced into wedges for garnish
1 medium red onion, thinly sliced
2½ cup shredded sharp cheddar cheese
½ lb bacon, cooked and crumbled
4 cup roasted chicken, roughly chopped
3 green onion, thinly sliced
2 large hard boiled eggs, cut into wedges


In a large trifle or glass bowl layer in this order: ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
Repeat, ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
Top with the final ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ bacon and sliced green onion. Drizzle with 1/.2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish.
Chill for 4 hours, Serve with additional dressing on the side.
A quality prepared salad dressing or a packet of Hidden Valley Buttermilk Ranch dressing made per the package instructions may be substituted for the dressing in this salad.
Source: melissassouthernstylekitchen

Crockpot Chicken and Dumplings


4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1/2 can peas
1/2 onion
crumbled bacon
garlic powder
salt and pepper
1 can flaky biscuits

How to make it:

Place chicken breasts in bottom of crockpot

Pour chicken broth and both cream of chickens over it

Add in carrots, celery and onion. How much ever you prefer

Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer

Cook on high for 3 hours

Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.

Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.

Remain cooking for another hour or so on high or until done. Enjoy!

Thank you all for passing my things around and sharing


Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

How to make it:

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

Bourbon Chicken

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1⁄4 teaspoon ginger
3⁄4 teaspoon crushed red pepper flakes
1⁄4 cup apple juice
1⁄3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1⁄2 cup water
1⁄3 cup soy sauce

How to make it:

Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

Funnel Cake

1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

How to make it :

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.

Source :


1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream

How to make it:

(NOTE: this pudding mixture tastes like pastry can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)
1.Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
2. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips
Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.
Keep in refrigerator until ready to serve.


1/2 cup chilled whipping cream
1-1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
1/3 cup HERSHEY’S Cocoa
1 package (8 oz.) cream cheese, softened
1 9-inch graham cracker, shortbread cookie or chocolate crumb crust, homemade or pre packaged ( we used a packaged shortbread cookie crust )

How to make it:

Beat whipping cream, 1/2 cup powdered sugar and vanilla until stiff; set aside. Stir together remaining 1 cup powdered sugar and cocoa in small bowl.
Beat cream cheese in separate bowl until fluffy. Gradually beat in sugar and cocoa mixture, beating until blended. Lighten mixture by blending half of whipped cream into chocolate mixture. Fold in remaining whipped cream. Spoon into crust.
Refrigerate several hours or until firm. Garnish as desired. Makes 8 servings

New York Cheesecake Cookies

1 1⁄4 cup graham crackers, finely crushed (1 sleeve)
1 cup flour
1 1⁄2 tsp baking powder...
1 stick (8 tablespoons) unsalted butter, softened
1⁄2 cup brown sugar, packed
1 egg, separated
3 oz cream cheese, softened
1⁄4 cup granulated sugar
2 tsp lemon zest
1⁄2 tsp vanilla extract

How to make it:

Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire

Pecan Cake Bars

~For crust:
2 sticks unsalted butter, softened
⅔ cup packed brown sugar
2⅔ cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
⅓ cup honey
2 tablespoons heavy cream
2 cups chopped pecans


Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Source :

Ranch Potatoe

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

How to make it:

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.
In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender

Easy Breakfast Cheese Danish

2 cans ready to use refrigerated crescent rolls 
2 8-ounce packages cream cheese 
1 cup sugar 
1 teaspoon vanilla extract 
1 egg 
1 egg white 

1/2 cup powdered sugar 
2 Tablespoons milk 
1/2 teaspoon vanilla extract 

How to make it:

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

See more in


1 (10 1/2 ounce) cans campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water


In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.


For the Creamy Pie
1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust
2⅔ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inch

How to make it:

Preheat over to 350°
For the Pie Crust
In a medium mixing bowl, combined all ingredients and whisk together until well combined.
Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
In a small mixing bowl, combined milk and pudding mix.
Beat on low speed for 2 minutes (mixture will be thick).
In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate.
Gradually beat in pudding mixture.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.
Blogger Templates