Oven Baked Chicken Fajitas

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Candy Cane Fruit & Cream Cheese Danish

2 cans of Pillsbury crescent rolls
1 package cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 can cherry or strawberry pie filing

glaze:
Powdered sugar
Milk
1/2 tsp vanilla extract

Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape. Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy candy shape.
Spoon pie filling on top of cream cheese filling.
Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look. Bake at 350 degrees for 10-12 minutes or until bread is golden brown.

Glaze:
Mix together ingredients alternating between powdered sugar and milk until desired consistency is obtained.

Drizzle over baked candy cane and enjoy!

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

GLAZED CHRISTMAS HAM

1 spiral ham

Basting sauce:
1 c. dark brown sugar
1/2 cup orange juice
12 oz. jar pineapple-orange marmalade
1/4 cup Dijon mustard
1/4 cup honey

Mix together.

Preheat oven to 375 degrees. Place ham in roasting pan (cut side down) with 2 cups vegetable broth. COVER with foil and bake 1 1/2 hours, basting every 15 minutes with basting sauce mixture.
Uncover and baste liberally. Bake an additional 20-30 minutes, until nicely colored and 140 degrees internal temperature is reached. Let rest 10 minutes before serving.

Apricot Light Fruitcake

In a medium saucepan combine and boil for 30 minutes:

2 ½ cups water

1 ½ cup sultana raisins

¼ cup sugar

2 cups dried chopped apricots

Cool completely.

Cream until light and fluffy:

1 cup butter

1 cup sugar

1 ½ tsp vanilla extract

4 ounces cream cheese

Add 4 eggs, one at a time, beating well after each addition.

Sift together

2 ½ cups flour

½ tsp baking powder

Fold half of the dry ingredients into the creamed mixture. Fold in the cooled boiled apricot mixture, followed by the remaining dry ingredients along with:

1 pound glace cherries

1 pound mixed dried fruit

Bake in a greased and floured tube pan or 3 greased and parchment lined loaf pans at 325 degrees F for about an hour or until toothpick inserted in the center comes out clean.

WHAT A CUTE CHRISTMAS IDEA!!!

CANDY SLEIGHS: Hot glue gun, 1 standard Kit Kat bar, 2 candy canes, 10 Hershey bars (stacked 4, 3, 2, 1), ribbon & a bow on top! ...and there you go...

Crunchy Honey Garlic Pork Chops

Ingredients:

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Melted Snowman Cookies

You’ll need:

1 package of Betty Crocker’s Sugar Cookie Mix OR substitute your family favorite! 10 large marshmallows Cookie Icing, decorating tips, and your imagination! You can use Betty Crocker Cookie Icing or make your own. You’ll need Black, Red, Green, Blue and Red! I also used mini orange M&M’s for the noses, instead of mixing a tiny bit of orange for carrot noses.

Mix the cookie mix together, then take a small chunk (about the size of a golf ball) and flatten to about 1/4″-1/2″ depending on how thick you like your cookies. Remember, they are supposed to be melted snowmen so the more irregular the shapes, the better!

Bake the cookies according to the package directions. Pull them out when they’re done and let them cool on a rack. When they are cool, ice the cookies with the back of a spoon and let some of the icing drip over the edge for that melting effect!

Spray a microwave safe plate with cooking spray and put the marshmallows on it. Cook on high for approx 20 seconds. Watch the marshmallows carefully though, you don’t want to let them get too fluffy! Spray your hand with the cooking spray (Great tip!) and pull the marshmallows carefully off the plate and set them on the frosted cookies.

Start decorating! I found it easier to do the arms and faces first, then add the rest of the details.

I love these cookies! The only thing I would have changed, is my icing recipe. I didn’t have clear vanilla extract, so my cookies aren’t as bright white as they should have been. It would have made them even more adorable! When you do yours, get the clear vanilla extract or use white cookie icing!

My simple icing recipe is: 1 cup powdered sugar 4 tsp milk 1 tsp clear vanilla extract 1 TBLS Light Corn Syrup Stir until smooth and ice your cookies!

Make your own Mammo-Grahams for Breast Cancer Month!

Potato Candy:

2 medium potatoes
1 stick (1/2 cup) butter, chopped
2 16 ounce boxes powdered sugar
1 teaspoon vanilla extract (or almond, actually, if you really wanted faux-marzipan)
2-3 tablespoons peanut butter
1-2 tablespoons cocoa powder

Other Mammo-Graham materials:

6 regular graham cracker rectangles, each broken into 2 squares
6 chocolate graham cracker rectangles, each broken into 2 squares
about 1/4 cup milk chocolate chips
about a dozen pink M&Ms, preferably both plain and peanut

Boil the potatoes just until soft. Drain, mash, and measure 1/2 cup out into a mixing bowl. Make a small snack of the excess with some sour cream and chives, I say. Add butter into mixing bowl, mix in thoroughly, and let cool completely(very important).  Add sugar and vanilla/almond extract, knead until smooth.

Roll some of the dough into various ball sizes. Then add the peanut butter and knead thoroughly again – you may want to make a few different ‘complexions’, so you can add it in in increments, make a couple more balls, and repeat. Follow the same process with the cocoa, adding incrementally to represent different complexions!

Now gently squeeze each ball between a pair of graham crackers. Melt the chocolate chips (either in a microwave in 30 second increments or in a double boiler). Transfer to a ziploc bag, cut off the corner (as small as you can manage) and pipe some nice zigzaggy flourishes on top of each sandwich. Finally, complete each mammary with its own M&M nipple, using shades of pink and tan and brown as you please.

Cherry Marshmallow Cake

1  package chocolate cake mix

 1  can cherry pie filling

 1  package miniature marshmallows

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

2.Mix cake batter according to directions on package. Coat bottom of prepared pan with a layer of marshmallows, then pour batter over marshmallows. Spread cherry pie filling on top of batter layer.

3.Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with whipped

COOL WHIP COOKIES

EASIEST COOKIE EVER!!!!!!!!!!!!!!!

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.)
1 tub Cool Whip (8 oz)
1 egg

Mix ingredients. Drop spoonfuls into powdered sugar to coat. Bake at 350 for 12 mins cool before removing...

Pineapple Stuffing

1 20 oz. can crushed pineapple
1/2 cup butter
1 cup sugar
4 eggs
5 slices bread, cubed

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Dump the pineapple into a strainer and drain well, pressing out the juice a few times. Meanwhile, cream the butter and sugar until fluffy; beat in the eggs one at a time until smooth. Stir in the pineapple until well-mixed. Fold in the bread cubes. Transfer the mixture to the prepared baking dish. Bake 55-60 minutes or until golden on top and set in the middle. Serve warm or at room temperature. Great with ham!

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Chicken Bombs

5 boneless, skinless chicken breasts-makes 10 bombs:
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 oz cream cheese, softened
1 C colby jack or cheddar cheese, shredded
S&P to taste
1 C BBQ sauce

Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it's 1/4" thick.
Season with S&P.
Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers).
Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.
Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.
For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat (if you don't have a broiler pan), cover in BBQ sauce and finish baking.

Oven Baked Fajita

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

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Peach Dumplings

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Feel free to share this recipe.

Stuffed Meatloaf Roll

 
2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper or saran wrap and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it
with pizza dough too and that one had a thicker crust !!!

DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !! Someone just asked me this and I never thought anyone would misinterpret the directions

Pumpkin Crescent Rolls with Honey Butter

Ingredients

• 5 1/2 - 6 cups all-purpose flour
• 1 packageactive dry yeast
• 1 cup canned pumpkin
• 1 cup water
• 1/2 cup nonfat dry milk powder
• 6 tablespoons butter
• 1/3 cup packed brown sugar
• 2 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 1 cup whole wheat flour
• Honey Butter
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl stir together 2 cups of the all-purpose flour and the yeast; set aside.

2. In a medium saucepan heat and stir pumpkin, the water, milk powder, the 6 tablespoons butter, the brown sugar, honey, salt, and cinnamon over medium heat until warm (120 degrees F to 130 degrees F) and butter just melts. Add pumpkin mixture and eggs to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 hour).

4. Punch dough down. Turn dough out onto a lightly floured surface. Divide into thirds. Cover dough; let rest for 10 minutes. Meanwhile, lightly grease three baking sheets or line them with parchment paper; set aside.

5. On the lightly floured surface, roll each dough portion into a 12-inch circle. Spread with Honey Butter. Cut each dough circle into 12 wedges. To shape rolls, begin at wide end of each wedge and loosely roll toward the point. Place, point sides down, 2 to 3 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).

6. Preheat oven to 375 degrees F. Uncover and bake rolls, 1 or 2 sheets at a time, about 15 minutes or until golden, rotating baking sheets halfway through baking if necessary. (Cover and chill remaining baking sheet[s] until ready to bake.) Brush tops of rolls with melted butter. Serve warm.

From the Test Kitchen

Shape rolls as directed in Step 5. Cover with plastic wrap and chill for 2 to 24 hours. Uncover and bake as directed.

Honey Butter

Ingredients

• 1/4 cup butter, softened
• 2 tablespoons honey

DirectionsHoney Butter::

1. In a small mixing bowl beat butter and honey with an electric mixer on low speed until light and fluffy.

Save those "Milk Jugs"... Halloween is right around the corner!!!

What you'll need

Clean plastic gallon milk jugs
Black permanent marker
Craft knife
String of 50 clear low-wattage holiday lights (or use any color you like)

Draw silly eyes, nose and mouths (be creative) on the jugs. Tip: Leave the caps on while you do this, so the jugs don't dent.

Use the craft knife to cut a half-dollar-size hole in the back of each jug (a parent's job).

Arrange the ghosts near each other and string the lights between them, stuffing several bulbs into each of the jugs. 

PICNIC SALSA

Ingredients:

1 can yellow corn
1 can pinto beans
1 can black beans
1 can black eyed peas
1 small green pepper
1 small red pepper
1 small yellow pepper
1 small orange pepper
1 small sweet onion
1/2 cup red onion
1 cup chopped celery
*Combine all ingredients in large bowl.

Marinade:
1 cup sugar
1/2 cup EVOO
3/4 cup apple cider vinegar
1 Tbsp water
Salt and pepper to taste
*Boil & cool-pour over salsa mix

Refrigerate overnight for best flavor. Enjoy!!!

Sweet Hawaiian Crockpot Chicken

1 cup Pineapple Juice
1/2 cup Brown Sugar...
1/3 cup Light Soy Sauce
2 lbs Chicken tenderloins

Directions:
Turn crock pot on Low
Add all ingredients to crock pot and mix together.
Cook on low 6-8 hours.
It will start to fall apart when done.

Easy Scarecrow Cake

1 box Betty Crocker® SuperMoist® cake mix (any flavor) Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker® Rich & Creamy vanilla frosting 1 tablespoon chocolate-flavored syrup 1 box (4 oz) waffle ice cream bowls (10 bowls) 1 box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (6 rolls)

Heat oven to 350°F (325°F for dark or nonstick pan.)Make and cool cake as directed on cake mix box for 12-cup fluted tube cake pan.

Place cake on serving plate. Stir together frosting and chocolate syrup; reserve 1/4 cup of the frosting. Spread remaining frosting over cake. For straw hat, place 1 waffle bowl upside down in center of cake. Stack 5 more bowls on first bowl.

For hair, cut fruit snack into 14 (6-inch) strips and 14 (5-inch) strips. Cut each strip lengthwise to within 1 inch of top of strip. Place one 6-inch and 5-inch strip together, pressing together at uncut ends. Repeat with remaining strips. Randomly press pairs of strips on top of two-thirds of cake, overlapping as needed and allowing strips to hang over side of cake. Spread reserved 1/4 cup frosting over top of hair.

For brim of hat, break remaining waffle bowls into 5 or 6 pieces each. Randomly press waffle pieces on top of cake, overlapping and tucking pieces as needed. Allow waffle pieces to hang over side of cake and over fruit snack strips. Cut pieces of remaining fruit snack for eyes and nose; press on cake. Store loosely covered.

Cherry Blossom Snowballs

Makes 34 balls (1½“) Ingredients: 3 cups rolled oats 2 cups unsweetened coconut (divided) ¾ cup cocoa (sifted) 1/2 cup walnuts (chopped) Pinch of salt 1¼ cups evaporated milk 1 tsp vanilla 2 1/2 cups sugar ¾ cup butter 34 maraschino cherries

In a large bowl, combine roll oats, 1 cup of coconut, cocoa, walnuts and salt – mix well and set aside. In a large saucepan, med-low heat, combine milk, vanilla, sugar and butter. Stir until all ingredients are totally dissolved. Increase to med-high heat and bring to a gently boil (at this time do not stir mixture). Continue cooking for 10 minutes or until temperature reaches 230F on a candy thermometer or at the soft-ball stage. Remove from heat and let mixture settle (approx 1 minute). Add mixture to dry ingredients and mix thoroughly. Place mixture in refrigerator until cool enough to handle or overnight. Shape into round balls, insert a hole in center with finger, place a cherry in each and close. Coat by rolling in coconut.

Apple Cake

Ingredients:
3 cups of sifted flour
2 cups sugar
2 sticks of butter
3 eggs
1-1/2 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp Vanilla extract
1 cup of walnuts
3 cups of  Macintosh apples(peeled and diced)

Heat oven to 350  Grease and flour 10" tube pan 
Cream together the butter and sugar-Add one egg at a time,beating well..Set aside..Sift together the flour,salt,baking soda,cinnamon & nutmeg. Now add the apples and the walnuts to the sugar and eggs. Stir in the vanilla,now add this to the flour mixture blend in well. Spoon into the tube pan and bake for approx 1 hour.Test with a toothpick. 

Pizza Grilled Cheese

Ingredients
4 sliced bread
butter
4 mozzarella, sliced
pepperoni (cut in half or mini)
Italian seasoning or basil
Parmesan cheese (opt)
pizza sauce (for dipping)

Cooking Directions

*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.

Lasagna Roll Ups

3 cups chopped cooked chicken 
1/4 cup milk 
1 cup Ricotta cheese 
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon white pepper
8 lasagna noodles, cooked and drained
2 cups Prego Spaghetti Sauce or make your own

In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce and cover with foil. Bake at 375 degrees F for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

Graham Cracker Eclair "Cake"

15

 Graham wafers,broken in half (30 squares), divided

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2

cups  cold milk

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed

1

can chocolate frosting

Arrange 10 graham squares, slightly overlapping, on bottom of 8-inch square pan. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP.

Spread half the pudding mixture over graham squares in pan; cover with 10 of the remaining graham squares. Repeat layers.

Refrigerate 3 hours. Spread with Chocolate Frosting.

Meat Loaf and Potato Casserole with Bacon

1 Pound Lean Ground Beef
3/4 Cup Finely Chopped Onion
1/3 Cup Seasoned Dry Breadcrumbs
1/4 Cup Barbecue Sauce
1 Egg, lightly beaten
2 Teaspoons Chili Powder
3/4 Teaspoon Salt
4-6 potatoes
2/3 Cup Canned Evaporated Milk
1 Tablespoon Butter
1 Tablespoon Chopped Fresh Parsley
1 Teaspoon Garlic Powder
1 Cup Cooked Bacon, Crumbled
1/4 Cup Canned Crispy Fried Onions
2/3 Cup Shredded cheddar cheese Blend

Preheat oven to 375 degrees. Coat 9 x 9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.

Meanwhile, boil potatoes  until soft enough to mash. In a large bowl, mix together hot potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.

Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired

Philly Cheese Steak Stuffed Peppers

1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
3 Tbsp Butter
3 Tbs. Olive Oil
Salt and Pepper – to taste

DIRECTIONS

Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.
Preheat oven to 400*
Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.

BLT Macaroni Salad

3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

Directions:
1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat 

Cheeseburger (in Paradise) Pie

Ingredients:

• 1 lb lean ground beef
• 1 large onion (chopped)
• 1/2 teaspoon of seasoned salt
• 1/2 teaspoon of garlic powder
• a dash or worcester sauce
• 1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
• 1 cup of milk
• 1/2 cup of Original Bisquick mix
• 2 eggs

Directions:

• Heat oven to 400°F.
• Spray a 9 inch pie plate with non-stick cooking spray
• Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
• Stir in salt, garlic powder and worcester sauce and then spread in pie plate
• Next, sprinkle the shredded cheese on top of the beef
• In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
• Bake in oven for 25 minutes or until a knife comes out clean

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