Mint Chocolate Chip Cookies

1 Pouch Betty Crocker Sugar Cookie Mix
1/2 C butter or margarine, softened
1/4-1/2 tsp. mint extract
6-8 drops green food color
1 egg
1 C creme de menthe baking chips
1 C semisweet chocolate chunks

Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake at 350' for 8-10 minutes. Cool 3 minutes, remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Chocolate Frosting

3 C powdered sugar
1/2 C unsweetened cocoa powder
1/4 C unsalted butter, cut up and softened
4-6 Tbs. milk

In a large bowl, stir together powdered sugar, cocoa powder, butter, and 4 Tbs. milk until smooth. Add additional milk as necessary to make spreadable. Makes 2 cups.

Red Velvet Cupcakes

2 1/2 C flour
1/2 C cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 C butter, softened
2 C sugar
4 eggs
1 C sour cream
1/2 C milk
1 bottle (1 0z) red food coloring
2 tsp. pure vanilla extract
vanilla cream cheese frosting

Cupcakes:
Mix flour, cocoa, baking soda, and salt. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filled each cup 2/3 full. Bake in preheated 350' oven 20-25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with frosting. Makes 30 cupcakes.

Cream Cheese Frosting:
Beat 1 8 oz. package softened cream cheese, 4 Tbsp. softened butter, 2 Tbsp. sour cream, and 2 tsp. vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz) confectioner's sugar on medium speed until smooth.

Six-Layer Holiday Cookies

My son and I made these for his teachers in his preschool 2 weeks ago. They were easy and turned out cute!


Help your child put together a homemade treat for a family birthday, teacher gift, or holiday present for a friend. Just have him/her place the dry ingredients inside a clear container (a jar) and attach a handwritten label and recipe.

1) Fill it up:
Layer 1 cup quick-cooking roller oats, 2/3 cup brown sugar, a mix of 3/4 cup flour, 1/2 tsp. baking powder, and 1/4 tsp. salt, and 1/2 cup each chopped nuts/chocolate chips/dried cranberries.

2) Give these directions:
Empty contents; stir. Mix in 1/2 cup softened butter, 1 slightly beaten egg, 1 Tbs. milk, and 1 tsp. vanilla. Drop dough by teaspoons about 2 inches apart onto ungreased cookie sheets. Bake at 350' for 10-12 minutes. Makes 24 Cookies.

PopCorn Balls

My son can't have gluten and dairy, I'm going to post some recipes that I try that he has enjoyed! This one was a hit - and they are delicious!


5 cups popped corn
1/2 cup Earth Balance (I used Best Life)
2/3 cup packed light brown sugar
1/3 cup light corn syrup
1/4 teas. salt
1/4 Teaspoon gluten-free vanilla
1/4 teas. baking soda

Preheat oven to 200' and place the popped corn in a glass baking dish 9*13 or larger. In a small heavy saucepan, combine the Earth Balance, sugar, syrup, and salt over medium heat. Bring to a boil, reduce heat to low, and simmer about 3 minutes, stirring occasionally. Remove the caramel from the heat and stir in vanilla and baking soda until the caramel is foamy. Pour the mixture evenly over the popcorn, tossing gently to coat. Bake 45 minutes, stirring every 15 minutes. This thoroughly coats all of the popcorn and sets the caramel. Remove the dish from the oven and transfer the popcorn to a sheet of waxed paper to cool. When the mixture is still warm, but cool enough to handle, firmly press the popcorn into 3 inch balls, wearing plastic gloves coated with cooking spray. Cool the balls on waxed paper and store tightly covered for up to 2 days.

Steak and Gravy

3 lb. cubed steak
Salt and pepper
1/4 c. water
1/2 c. flour
1 can cream of mushroom soup
4 oz. can sliced mushrooms, drained
Garlic salt

Mix flour, salt and pepper. Roll steak pieces in flour mixture. Place in crock pot. Mix soup, water and mushrooms. Pour over steak. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. Good served over rice.

Slow Cooker Chili

1 Reynolds slow cooker liner
1 pound lean ground beef
1 medium green bell pepper (chopped)
1 small onion (chopped)
2 cans (15 oz) red kidney beans, undrained
2 packages (1.25 oz) Chili seasoning mix (optional - Gluten Free packet)
1 can (15 oz) tomato sauce)
1 can (10 oz) diced tomatoes and green chilies
Cheese and sour cream (optional)

Brown ground beef, bell pepper, and onion over medium high heat in a skillet, drain well. Add beef mixture into slow cooker liner. Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on LOW for 6-7 hours OR on HIGH for 3-3 1/2 hours until heated through. Serve directly from lined slow cooker.

Dripping Roast Beef Sandwiches with Melted Provolone

1 can Condensed French Onion Soup
1 Tbsp Worcestershire sauce
3/4 lb thinly sliced deli roast beef
4 Hoagie rolls
4 slices deli provolone cheese cut in half
1/4 c drained mild or pickled banana pepper rings

Heat oven to 400'. Heat soup and Worcestershire in 2-quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with 1 Tbsp. pepper rings.

Caramel Brownies

mix:
1 pkg. German chocolate cake mix
1/3 C evaporated milk
3/4 cube butter (melted)

divide mixture in half, put half in greased pan and bake at 350 for 7-8 min.
Melt in saucepan on low heat: 30 caramels and 1/3 cup sweetened condensed milk
Drizzle caramel mixture over baked brownie and top with chocolate chips and other half cake mixture crumbled. Bake at 350 for 16-18 min.

Mexican Lasagna

Ingredients
1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.

Sausage Lasagna

Ingredients
3 Eggs
3/4 C Milk
3 C Ricotta Cheese
3 Tbsp Basil, roughly chopped
2 C Mozzarella, shredded
1/2 tsp. Salt
1/2 tsp. Black Pepper, ground
16 halves each Lasagna Noodles, precooked, cut in half
1 package roll Sausage, cooked, crumbled, drained
3 C Marinara Sauce

Directions
Preheat oven to 375 F. First, mix the eggs, milk, ricotta cheese, basil and mozzarella cheese in a bowl. Add the salt and pepper to the ingredients from step 1 and mix very well. Place 1/2 cup of the tomato sauce into the bottom of an 8 by 8 baking dish. Now place 4 lasagna noodles across the bottom of the baking dish. Next, place a 1/3 of the amount of ricotta filling across the first layer of noodles. Follow the cheese mixture with a 1/3 of the amount of sausage. Sprinkle evenly across the ricotta mixture. Add 1/2 cup of tomato sauce on top of the sausage layer. Be sure to spread the tomato sauce evenly across the sausage layer. Repeat the layering process until the remaining noodles are on the top. At this point place 1 cup of the tomato sauce across the top of the noodles. Bake in oven for 40 minutes.

Yield:
8 servings

Caramalized French Toast

1 C Butter
4 Tbs corn syrup
1 1/2 c brown sugar
12 eggs
2 C milk
2 Tsp vanilla
2 loaves thick sliced bread
Cinnamon to taste
Sliced strawberries & bananas
Vanilla Yogurt

Combine first 3 ingredients in small saucepan. Cook over moderate heat until bubbly. Grease 9x15 baking dish. Pour syrup in baking dish. Nestle bread slices into syrup, making 2 layers. Mix together the eggs, vanilla, milk & cinnamon & pour over bread. You might have to lift some bread pieces to make sure milk mixture gets under bread. Cover pan & refrigerate overnight. Preheat oven to 350. Bake for 45 minutes. Loosen edges of bread then invert pan onto large plate so that caramel is on top. Cut into 8 portions and top bith berries and yogurt.

Orange Julius

1 (12 oz) Frozen Orange Juice
1 Cup Milk
1 Cup Water
1/2 Cup Sugar
1 Tsp. Vanilla
12 Ice cubes (crushed)

Combine all ingredients into a blender about 30 seconds or until smooth. Serve.

Chicken BBQ

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tbs Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

French Dip Sandwich

Take 1 Chuck Roast and fill crock-pot with water along with the Roast till it is overflowing the Roast. Take 1/2 Chopped Onion and place in Crock-Pot or use onion soup mix. Add Beef Bullion Cubes. Cook on High for 1 hour then cook an additional 6-8 hours on low. Always make sure the Water is above the meat. Take Fork and the Roast should fall apart.

Sauce:
Use Kroger Brand (or any other) with Au Jus Mix - follow directions and add water. One packet will be plenty.

Bread/Rolls:
Buy Steak Rolls at Sam's or Rolls at Bowman's are some great ones. Place Provolone cheese on Rolls in Oven with Lid for 1-2 Minutes till melted.

Enjoy!!!

Banana Bread & GFCF Banana Bread

1/2 C. Butter
1 C Sugar
2 Eggs
1/4 C Nuts (optional)
3 Ripe Bananas
2 C Flour
1 Tsp. Soda
Chocolate Chips (optional)
Maraschino Cherries (optional)

Cream butter and sugar. Add beaten eggs, flour, and soda. Crush bananas and mix in. Add optional goodies. Place in greased loaf pan. Bake 1 hour at 350'



I made this also for my son who is on a GFCF diet:

1/2 C Butter (I used Best Life)
1/2 C Canola Oil
1 C Sugar
2 Eggs
3 Ripe Bananas
2 C Rice Flour (or your favorite simple gluten-free flour blend)
1 Tsp Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnamon
1/2 Tsp Vanilla

Cream Butter & sugar, add beaten eggs, rice flour, & dry ingredients. Add vanilla and oil. Crush bananas & mix in. Add any optional goodies. Place in greased loaf pan. Bake at 1 hour at 350.' The banana bread freezes well too!!!

Mint Brownies

These are made in three parts (for the three layers) and refrigerated after each part is made.

Layer 1: Brownies
Boil together in a heavy saucepan
2 cubes butter (1/2 lb.)
1 cup water
4 Tbs. Cocoa

Meanwhile mix together the dry ingredients:
2 cups flour
2 cups sugar
½ tsp. Salt
1 tsp. Baking soda

When chocolate mixture has come to a boil, take from heat and immediately add to the dry ingredients.

Then add:
½ c. sour cream
2 eggs

Mix well. Batter will be quite thin. Pour into greased and floured 10” x 15” cookie sheet with sides. Bake for 20-25 minutes at 375ºF. Let cool completely. (You can put them in the fridge to speed the process up a bit.)

Layer 2: Mint Icing
3 c. powdered sugar
¾ c. butter, softened
1 t. Mint extract 1
½ - 2 T. Milk
Green food coloring

Cream ingredients together and spread on cooled cake. Refrigerate.

Layer 3: Glaze
1 ½ cups semi-sweet chocolate chips
1 cube butter (1/2 c.)
Melt chocolate chips and butter together. When cool but still spreadable, spread over mint layer.
Store covered in the refrigerator. These also freeze well.

Easy Chicken and Cheese Enchiladas

Ingredients:

1 can Cream of Chicken Soup
1/2 C sour cream
1 C Salsa
2 tsp.l chili powder
2 C chopped cooked chicken
1/2 C shredded monterey jack cheese
6 flour tortillas (warmed)
1 small tomato - chopped
1 green onion - sliced

Stir the soup, sour cream, salsa, and chili powder in a medium bowl. Stir 1 cup Salsa mixture, chicken, and cheese in large bowl. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt. shallow baking dish. Pour remaining sauce mixture over filled tortilla. Cover baking dish. Bake at 350' for 40 min. or until enchilada are hot and bubbling. Top with tomato and onion.

Creamy Chicken Fettuccine

Prep: 15 min. Cook: 3 hours

Ingredients:

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Thin breadsticks, optional

Directions:

Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink.
Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken and breadsticks if desired. Yield: 6 servings.

Sugar Cookies

1 cup butter
2 cup sugar
6 eggs
1 Tsp vanilla
5 cup flour
2 Tsp baking powder
1/4 Tsp baking soda

Cream butter, sugar, eggs, and vanilla. Mix dry ingredients in a seperate bowl. Add the dry ingredients into the wet ingredients and mix well.

Bake at 350 for 8-10 minutes. Bake only until bottom of cookies are slightly brown. (Don't over-bake them!) Makes 5-6 dozen.

Butter Cream Frosting
1/3 cup butter
4 cup powdered sugar
1/2 Tsp salt
1-2 Tsp vanilla
1/4 cup milk
(food coloring optional)

Cream butter, add other ingredients except milk. Slowly add milk until frosting is the consistency you want.

Braised Pork Chops

6 to 8 lean pork chops
1/3 cup flour
1 Tsp salt
1 Tsp dry mustard
1 Tbs oil
1 medium onion, chopped
1 large clove garlic minced (optional)
1 can cream of chicken soup

Preparation:

Coat chops with mixture of flour, salt, mustard, and garlic salt. Brown on both sides in hot oil in skillet with chopped onion. Add garlic for the last minute. Deglaze the pan with a little water, wine, or broth. Put chops in slow cooker and add soup and pan drippings. Cover and cook on low 6 to 8 hours, or on high 3 to 4 hours. Serves 6 to 8.

Stuffed Monkey Bread Recipe

Take a bar of cream cheese and frozen rolls to thaw. The bread will need a couple hours to rise in Bundt pan.

1 8-oz pkg cream cheese softened
4 Tbsp. cinnamon sugar divided
1 lb. brown sugar divided
1/2 C pecans divided (Optional)
2 C. (1 lb. or 4 sticks) butter
20 frozen rolls, thawed (Rhodes frozen rolls)

Coat Bundt pan with cooking spray. In mixing bowl, combine softened cream cheese with 1/4 C. brown sugar. Melt butter in a saucepan, then add remaining brown sugar and stir well. Bring to a light boil, remove from heat. Pour 1/3 of the mixture in the bottom of the Bundt pan. Take one roll at a time and stretch out so you can place about 1 Tbsp. cream cheese mixture into the middle of the roll. Fold dough around the mixture and pinch it closed. Roll into a ball. Place 8 balls on the bottom of the Bundt pan; sprinkle with 2 Tbsp. cinnamon sugar and 1/4 C. pecans. Pour 1/3 of the brown sugar and butter mixture on top. Repeat this process with the remaining 12 dough balls. Let rise, then bake 45-60 minutes at 350 degrees or until Golden Brown. When done, turn upside down on a platter and serve warm (place a plate or platter on top of Bundt pan, then turn over). Serves 1-8.

Glazed BBQ Meatballs

1 Bag Meatballs (I usually buy one from Costco or Sam's or the Armour brand is great)
1 Jar (12 oz) grape or currant jelly
1 Cup Famous Dave's Award-Winning BBQ sauce

1. Combine jelly and barbecue sauce in a large saucepan. Cook and stir over medium heat until jelly melts.
2. Add meatballs. Heat over medium-low heat 15 minutes, or until meatballs are hot and glazed, stirring occasionally. Serve in slow cooker set on low - if desired.

Black Bean Salsa Chicken Enchiladas

I put this together last night and it turned out so good!

2 cups cooked chicken, shredded or cubed
1/2 cup chicken broth
1 cup salsa
1/2 block of cream cheese
1 can corn, not drained
1 can black beans, not drained
1 package taco seasoning
1 cup shredded cheese, cheddar or colby jack

Cook the chicken. Put all ingredients except chicken together in a large pan and simmer until thickened. Put some aside to pour on top of enchiladas. Add chicken to mixture. Grease pan and fill soft tortillas with chicken mixture, sprinkle some cheese in, and roll up. Should make 8-10 enchiladas. Pour remaining sauce on top of each enchilada and the rest of shredded cheese. Bake at 350 degrees for 30 minutes. Serve with sour cream if desired.

Chicken Cordon Blue Cassrole

Chicken breast
1 can cream of chicken soup
1/2 container sour cream
4 slices of ham
6 slices of swiss cheese
1 box of stove top stuffing

Crock pot chicken. Mix sour cream and cream of chicken soup with chicken. Place in baking dish. Layer with ham and swiss cheese. Place stove top on top and bake at 350 until cheese is melted and meat is warm.