Cookie Dough:1/2 c. unsalted butter, softened3/4 c. packed light brown sugar1 tsp. vanilla extract2 c. all purpose flour1 (14 oz.) can sweetened condensed milk2 c. mini chocolate chipsTopping:1 c. creamy peanut butter2/3 c. milk chocolate chips
In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.Line 8×8-inch pan with parchment paper. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm. For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm. Yield: 16 large bars.
You will need: 2 chicken breasts 1/2 cup flour 2 tablespoons Romano cheese salt and pepper 1 egg, beaten 2 teaspoons water
Directions: 1. Whisk together the egg, and the water. 2. Pound out chicken breasts to, at most, 1/2 inch thick. 3. Season the flour with salt and pepper, and coat the chicken lightly. 4. Then dip in egg, and cover with shredded Romano. 5. Place in frying pan on medium high, with a little bit of oil. 6. Cook until golden brown.
12-16 chicken wings1 can Coke1 Cup BBQ Sauce (we use Sweet Baby Ray’s)
Turn Crockpot on low.Pour the can of coke into the crockpot.Place all of the chicken wings into the Coke.Cook on low for 3-4 hours.Remove wings from Crockpot onto a baking pan covered with foil.Brush wings generously with BBQ sauceBake at 350° for 10-15 minutes, just until the BBQ is heated.Serve and enjoy!
“You can dress this cake up a million different ways and take it out or enjoy it at home simply naked.”
1 (18 ounce) packagedark devil’s food cake mix 1 (3 3/4 ounce) package instant chocolate pudding mix 1 cup sour cream 1⁄2 cup cooking oil 1⁄2 cup warm water 4 eggs, beaten 1 1⁄2 cups chocolate chips
In a large bowl combine all ingredients except chocolate chips. Beat 4 minutes. Fold in chocolate chips. Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes then turn onto serving plate.
2/3 c. Minute Rice 2 3/4 c. milk 1/3 c. sugar 1 tbsp. butter… 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. nutmeg Cinnamon 1/2 c. raisins Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.
This is the ONLY brownie recipe you will EVER need!!!!
INGREDIENTS: 1 cup butter 1/2 cup cocoa 2 cup flour ( use self rising flour) 2 cup sugar 4 eggs 4 tsp vanilla 1 c chopped nuts (optional) Mix all ingredients together and Pour in 9×13 pan, bake 20-25 mins on 350. Check at 20 mins If you want to Icing your brownies, I added a recipe for them. Icing 1/4 cup softened butter ¼ cup can milk (regular milk is fine)(evaporated milk) 1/4 cup cocoa 3 cup powdered sugar dash salt Mix all together & frost as desired.
1 egg, beaten 1 cup part skim ricotta cheese 1/2 cup sliced pepperoni, cut in half 1/2 cup parmesan cheese, grated or shaved, divided 1 teaspoon minced garlic 2 tablespoons fresh Italian parsley, chopped, divided 1/2 teaspoon salt Fresh ground pepper, to taste 3 thick or 6 thin boneless, skinless chicken breasts 1 cup prepared marinara sauce 1/2 cup mozzarella cheese, shredded Pasta of choice, prepared according to package directions
Preheat oven to 350 degrees. Coat a 13″ x 9″ pan with cooking spray. If using thick chicken breasts, slice into each breast at it’s thickest point and continue the cut all the way through, creating two evenly sized rectangular pieces. Repeat with remaining pieces of chicken. Set aside. In a medium bowl combine egg, ricotta, 1/4 cup grated or shaved Parmesan, garlic, pepperoni, salt, pepper to taste, and 1 tablespoon chopped Italian parsley. Mix well. Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan. Repeat with remaining chicken breasts. Pour the marinara sauce evenly over each piece of stuffed chicken. Top with mozzarella, 1/4 cup Parmesan, and remaining 1 tablespoon of chopped Italian parsley. Cover pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes or until no pink remains when you cut into chicken. Remove from oven. Serve with pasta on the side.
1 lb chicken breast, diced 1 medium onion, chopped 1 tablespoon vegetable oil 8 flour tortillas, softened (8 inches each) 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided 1/4 cup butter 1/4 cup flour 1 (15 ounce) can chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chilies
Directions 1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. 2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. 3 Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray. 4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. 5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. 6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Ingredients 1 lb. hot sausage (pork or turkey) 1 (8 oz.) package cream cheese 2 packages crescent rolls Dash salt & ground black pepper Directions In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted. Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges. Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together. Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown. Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)