Seven Layer Cookies
1/2 cup butter
1 cup graham cracker crumbs
2 cups semisweet chocolate chips
2 cups butterscotch chips
1 cup flaked coconut
1 cup salted peanuts
1 (14 ounce) can sweetened condensed milk
Melt the butter or margarine in a saucepan. Mix with the graham cracker crumbs. Press the mixture into the bottom of a 9 x 13 inch pan. Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool. Cut into bars.
Cheesy stuffed chicken
1 box stove top dressing
1-2 chicken breasts
1 can cream of chicken soup
1 cup of steamed broccoli
1 small bag shredded cheddar cheese
brown up chicken breast till all the way cooked through
maked stuffing according to box
put chicken broccoli cream of chicken and 3/4bag of cheesein bottom of small - medium baking dish, top with stuffing and more cheese.
bake in oven at 350 for about 20-30 mins.
or untill warm and gooy throughout.
Peanut Butter fudge..
The easy way. Every single time i would make it beforei found this recipeit wouldn't come out right but this recipe is easy and tastes great!
1/2 Cup milk
1/2 Cup Butter
2 1/4 cup sugar
3/4 cup Peanut butter
1 tsp Vanilla
Melt butter in pan add sugar and milk Bring toboil for 2 minutes remove from heat stir in peanut butter and vanilla. Pour into pan and let cool for about an hour.
5 minute chocolate fudge
- 2 Tbsp butter
- 2/3 cup evaporated milk
- 1 2/3 cups sugar
- 1/2 tsp salt
- 2 cups miniature marshmallows
- 1 1/2 cups semisweet chocolate chips
- 1 tsp vanilla
- 1/2 cup chopped pecans or walnuts [optional]
Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour into an 8-inch square buttered pan and cool. Cut fudge into squares.
- 1 1/2 pounds ground chuck
- 1 pound ground Italian sausage
- 1 onion
- 2 cloves garlic, minced
- 2 teaspoons ground oregano
- 1 teaspoon ground basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 2 (15-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1 1/2 cups small curd cottage cheese
- 1 (5-ounce) package grated Parmigianno-Reggiano
- 2 tablespoons freshly chopped parsley leaves
- 2 large eggs, lightly beaten
- 9 oven-ready lasagna noodles
- 2 (8-ounce) packages shredded mozzarella
Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
I didn't use cream cheese though, I used ricotta cheese. And I also only used 1lb of hamburger rather than 1 1/2. And added one more 6oz can of tomato sauce.
(all these changes were in the comments that others who made the recipe did to make it taste betteR)
1 lbs ground beef
1/2 cup bread crumbs
1 tbsp minced garlic
3/4 cup shreddedmozzarella
3/4 cup parmesan
1 egg, lightly beaten
6 mushrooms, chopped
4 peppers, tops cut off and seeded
1 can 26 oz spaghetti sauce
1. preheat oven to 350. Line baking dish with aluminum
2. mix ground beef, bread crumbs, italian seasoning, garlic, 1/2 cupmozzarella, 1/2 cupParmesan, egg, onions and mushrooms. Spoon mixture into peppers, replace tops.
3. bake for 1 hour, remove from oven and discard tops.
4. sprinkle peppers with remaining mozzarella and parmesan until melted.
5. heat saucepan with spaghetti sauce then pour over peppers.
Chocolate Peanut Butter Pie
1 pre-made pie crust
1 cup peanut butter
1/2 cup sugar
8oz cream cheese
4 1/2 cups (12oz container) Whipped Cream
1 jar Hot fudge topping
Combine PNB, CC, and sugar in a bowl. Gently fold in 3 cups WC. Put mixture in pie crust. Pur hot fudge over mixture.
Put in fridge until ready to serve. Before serving, put the remaining WC on top. Drizzle with hot fudge and peanut butter.
Cheese Stuffed Hamburgers
2 lbs. ground beef
6 oz. packet of onion soup or dip mix
4 Tbs. sour cream
cheese, any type
In a mixing bowl, combine the onion soup mix and the ground beef. Add the sour cream and mix with your hands. Form into a bit of meat into a thin patty. Add a slice of cheese to the top of the patty. Add another thin patty to the top. Secure the edges together by pressing with your fingers around the outside of the burger so no cheese is showing. Grill like normal, serve on hamburger buns with traditional condiments. So yummy!
The Best Pulled Pork Samiches: (slow cooker)
Dry Jerk Seasoning
1/4 tsp dried thyme
1 med onion chopped
1 cup coca cola
2 cups BBQ sauce
Spray slow cooker with non stick spray. Remove fat from meat. Rub jerk seasoning, sprinkle with thyme. Put meat in slow cooker, put onion and coke over the meat. Cook on LOW 8-10 hours.
Pull pork apart into shreds with two forks. Stir in BBQ sauce. Cook on HIGH 30-45 mins.
Cucumber Apple Salad:
2 rounded Tablespoons yogurt (plain)
1 rounded Tablespoon reg or light mayo
1 Tablespoon fresh parsley (optional)
1/2 tsp honey
4 medium cucumbers
1 crisp apple (I used granny smith)
salt and papper to taste
Toss everything in a bowl to mix well. Salt and pepper to taste.
**Good recipe if you have diabetes!
Picante Skillet Chicken
1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 jar (16 ounces) MILD Pace
Adapted from Krystina Castella
1 lb. Oreos, crushed
8 oz. cream cheese, cubed
1 lb. white dipping chocolate, also known as almond bark
Crush the oreos into the bowl of your electric mixer; add cream cheese that has been cubed. Run mixer for a little bit; it will all come together and be rather mushy, tacky. Chill for one hour. Then take spoonfuls (or a small cookie scoop) and make small balls, then dip into the melted almond bark (almond bark can be melted in the microwave). Place on waxed paper and let set up. There are good cold or room temperature. They also freeze well.
Simple Homemade Mac N Cheese
Elbow noodles (I just used a box)
A thing of velveeta cheese (I just used the large box)
And milk (I just estimated enough to help melt the cheese good)
Cook the noodles. Drain. Add cheese (I chop it up first so it melts faster). Add milk. Stir until it's all mixed good.
Chicken Noodle Casserole
1 onion diced......( I only use a small chunk)
1/4 c. butter
3 (10 oz.) cans chicken chunks (i use 3 small boneless/skinless chicken breasts.....cooked and chopped)
1 pint of sour cream (this is 16 oz.)
1 can cream of chicken soup
1 can cream of mushroom soup
3 c. shredded cheddar cheese
1 (8 oz.) package of uncooked egg noodles
4 oz. Ritz crackers crushed
1. Preheat oven to 350 deg. Fry onion in butter. Pour into 9 x 13 baking dish.
2. In large bowl combine chicken chunks, sour cream and soups. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with remaining 1 cup of cheese. Top with crumbled crackers.
3. Bake 30 minutes, or until top is golden brown and noodles are soft.