HAMBURGER STEAKS WITH ONION GRAVY       Ingredients
1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt
(Click here for Directions)  

Directions                                                                                   Back
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes

   Potato Candy                                                  Ingredients

2 lb powdered sugar
1 Tbsp vanilla
peanut butter
(Click here for Directions)

Directions                                                              Back                  Video
Mix all ingredients together (except for the peanut butter). The consistency should be that of a pie dough. Separate the dough into four parts. 2.Cover your pastry board with a small amount of powdered sugar to help with rolling the dough. Roll the dough out like a pie crust. Do not roll out too thin. 3.Spread as much peanut butter out onto the flattened dough as you want (I just use enough to cover it thoroughly). Then roll the dough up like you would a jelly roll. Refrigerate and then cut into slices. ENJOY!

Homemade Kentucky Blackberry Cobbler                    Ingredients

2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted
(Click here for Directions)

Directions                                                                    Back
Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.
Preheat at 375º and start preparing your batter.
Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.
Baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!
Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!

Roasted cauliflower                                                   Ingredients

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
(Click here for Directions)

Directions                                                                                       Back
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Fudgy Peppermint Stick Torte                                           Ingredients
1-1/2 cups butter, softened
3-1/4 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/4 cups baking cocoa
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2-1/2 cups cold water
FROSTING:
4-1/2 cups heavy whipping cream
1-1/2 cups confectioners' sugar, divided
3/4 teaspoon peppermint extract
3 packages (8 ounces each) cream cheese, softened
1 cup crushed peppermint candies, divided
(Click here for Directions)

Directions                                                                           Back                                              
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition.
Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream until it begins to thicken. Add 3/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners’ sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies.
Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour. Just before serving, sprinkle remaining candies over the top.

Cottage Pie                                                                   Ingredients
1 1/2lbs lean ground beef
1 onion, chopped
1/3 cup chopped carrots
1/2 cup corn
1/3 cup peas
1 1/2lbs to 2lbs potatoes.
8 tablespoons butter
1/2 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
1 teaspoon dried rosemary
2 teaspoons cornstarch
1 clove garlic, minced
1/2 cup shredded cheddar cheese
(Click here for Directions)

Directions                                                                                   Back
Preheat the oven to 400F
Peel and quarter the potatoes. Boil in lightly salted water for about 20 minutes (or until tender).
Meanwhile, melt 4 tablespoons butter in a large frying pan.
Saute the onions and carrots in the butter until tender (about 10 minutes).
Add the ground beef and saute until well browned.
Add salt and pepper to taste with Worcestershire sauce, beef broth, thyme, rosemary, and cornstarch.
Cook uncovered over low heat for 10 minutes, stirring occasionally to make sure it's well mixed.
In a bowl, mash the potatoes with the remaining butter, minced garlic, and salt to taste.
Place beef and vegetable mixture in the bottom of a baking dish. Distribute the mashed potatoes on top. Feel free to use a fork to make interesting patterns in the mashed potatoes.
Distribute the shredded cheese on top.
Bake in the oven until bubbling and brown on top (about 30 minutes). For a slightly more crusty top, broil for the last few minutes.
Enjoy!

White Chicken Enchiladas                                                   Ingredients   
 

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
(Click here for Directions)  

Directions                                                                                      Back
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

*side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

 Millionaire Pie Recipe                              Ingredients

• 1 prepared graham cracker crust
• 1 cup sweetened flaked coconut
• 1 can (15.25oz) crushed pineapple, well drained
• 1 cup maraschino cherries, drained & chopped
• 1/2 cup chopped pecans
• 1 can sweetened (Eagle Brand) Sweetened Condensed Milk
• 5 tablespoons lemon juice
• 1 tablespoon maraschino cherry juice
• 1 1/2 cups whipped topping (plus extra for garnish if desired)
•  (Click here for Directions)

       Directions:                                                                            (Back)

1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
2. Gently fold in whipped topping. Pour into crust.
3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.

Old Fashioned Peach Cobbler Recipe                      Ingredients:

1/2 Stick of Butter
1 28oz Can of Peaches or to go real old school boil and peel 8 to 10 fresh peaches 
2 cup sugar
1 & 1/4 cups of water
1 heaping tablespoon of Cornstarch
2 Cups of Sugar
1 & 1/2 Cups of Self-rising Flour
2 Teaspoons vanilla
Milk
1/2 Teaspoon Cinnamon 
 (Click here for Directions)

Directions:                                                                            (Back)        

Preheat oven to 400 degrees.
Melt 1/2 stick butter in 13×9 metal baking pan.
In heavy saucepan, combine 1-28 oz can peaches (undrained), 1 cup sugar, 1/2 cup water. Bring to a boil.
in small bowl, combine 3/4 cup water & 1 heaping tablespoon cornstarch and add to peach mixture. Return to boil.
In mixing bowl, combine 1-1/2 cups sugar, 1-1/2 cups self-rising flour, 2 teaspoons vanilla and enough milk to make a thin batter. (a little thinner than a pancake batter).
Pour hot peaches into pan with melted butter, and pour batter all over peach mixture.
Top with cinnamon/sugar mixture, (1/2 cup sugar, 1/2 tsp cinnamon) and bake for 30 minutes or until golden brown. 

Mashed Potato Cheese Soup                               Ingredients
2 Tablespoons butter
1 large shallot, finely chopped
1 large clove of garlic or two small, pressed
2 Tablespoons all purpose flour
6 cups leftover mashed potatoes
2 cups chicken stock
3/4 cup half and half
8 oz shredded extra sharp cheddar cheese
salt and pepper to taste*
Cooked Bacon and green onion for garnish, optional
(Click here for Directions)   

Directions

    In a large, heavy pot, melt butter over low heat. Add shallots and saute until soft, about 4-5 minutes. Press garlic into mixture and saute for another 30 seconds. Add flour and stir until fully combined.
    Add potatoes and stir onion mixture until fully combined. Add chicken stock and cream and stir well. Heat soup through over med-low heat, about 10 minutes. Stir frequently.

Snicker-Doodles                                                Ingredients
1 C. butter or margarine
1 1/2 C. sugar
2 eggs
1 tsp. vanilla
2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
2 T. sugar
2 tsp. cinnamon
(Click here for Directions) 

Directions 
Cream together butter and 1 1/2 cups sugar until fluffy. Add eggs and vanilla, beating well. Blend flour, cream of tartar, soda, and salt. Gradually stir into creamed mixture, mixing well. Shape dough into 1" balls. Combine 2 tablespoons sugar and cinnamon. Roll each ball into cinnamon-sugar mixture. Place balls 2" apart on greased baking sheets. Bake at 400 degrees for 8-10 minutes or until brown. (It's the nature of Snicker-Doodles to rise during baking, then collapse as they brown  (BACK)

Meatloaf                                                    Ingredients
1 pound ground beef (I prefer to use some that includes some fat, like an 85/15
1½ cups cooked brown rice or quinoa
1 cup gluten free bread crumbs,
½ cup peeled sweet potato
½ cup zucchini
1 small onion
¼ cup parsley
¼ cup any milk
1 egg (optional, I have made this without eggs with no issues!)
1 teaspoon thyme
1 teaspoon salt
3 tablespoons + ⅓ cup ketchup
1 teaspoon dry mustard
(Click here for Directions) 

Directions                                                                  (BACK)
Preheat your oven to 400 degrees.
In a food processor, make your bread crumbs with 2-3 slices gluten free bread if necessary, pour into a large bowl.
In the same food processor bowl, add the sweet potatoes, zucchini, onion, and parsley and pulse until everything is finely minced (kids won't detect the vegetables this way!).
Mix the minced vegetables with the crumbs, along with all the remaining meatloaf ingredients (through the 3 tablespoons ketchup.
Mix well with your hands.
Stir together glaze ingredients.: ⅓ cup ketchup, mustard, and the optional Sriacha and palm sugar if using.
Form 8 mini loaves on a greased cookie sheet.
Spread the glaze evenly over the tops of each loaf.
Bake in a 400 degree oven for 30-45 minutes, until the desired crunchy edges (or lack thereof) suit your fancy and the meat is cooked through.

Christmas Tree Cupcakes                                    Ingredients


 6 chocolate or vanilla cupcakes
3 cups homemade or store-bought vanilla frosting (See Kelly's Notes)
2 Tablespoons green food coloring
6 ice cream sugar cones
Edible silver ball sprinkles
Powdered sugar, for dusting

Special equipment: pastry bag or gallon-sized sealable plastic bag; small star-shaped pastry tip (such as Wilton #18)
(Click here for Directions)  

Directions                                                           (Click Here for Video)
If necessary, slice the tops off of the cupcakes to create a flat surface. Slather a small portion of the frosting on the cupcakes to create a base atop which to position the sugar cone tree.
Stir the food coloring into the remaining frosting, adding more food coloring as necessary to achieve your desired green color. Apply a thin layer of frosting on the exteriors of the sugar cones. Transfer the remaining frosting to a pastry bag fitted with the star-shaped pastry tip.
Place the sugar cones atop the cupcakes then pipe leaves onto the trees. Garnish with the edible silver ball sprinkles and dust with powdered sugar.
Kelly's Notes:
Three cups of frosting is equivalent to two 16-ounce cans of store-bought frosting.
The sugar cones can be decorated and stored (not on top of the cupcakes) for 1 day in an airtight container. Frost cupcakes and top with trees right before serving.(BACK)

Garlic Rubbed Roasted Cabbage Steaks                         Ingredients
       1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray
(Click here for Directions)    

 Directions                                                                          Back
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

7 UP BISCUITS                                           Ingredients
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
(Click here for Directions)

DIRECTIONS:
Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

 

Ingredients

2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Click here for Directions

Directions
Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

Slow Cooker Chicken and Dumplings                Ingredients                  

2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour
 (Click here for Directions)

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

MICROWAVE CARAMEL                                      Ingredients
1 cup butter
1 cup White Sugar
1 cup Brown Sugar
1 cup Light Karo Syrup
1 can Sweetened Condensed Milk

Click here for Directions

Directions
In a large microwave safe bowl melt the butter for 1 minute. Remove from the microwave and add the rest of the ingredients. Mix well. Place back into the microwave and cook on high for 3 minutes. Take the bowl from the microwave and stir well. Continue cooking on high for an additional 3 minutes, remove and stir. Cook for 3 more minutes ( for a total of 9 mins.) Remove from the microwave, stir and pour into a lightly buttered 9 x 13 cookie sheet. Once caramel has set, wrap in wax paper and store in an air tight container.
**NOTE** If you want a caramel sauce, shorten the cooking time a couple of minutes...experiment with it. ENJOY!!!

 Crockpot Chicken and Noodles                                         Ingredients
4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter
2 15 oz cans chicken broth
24 oz. frozen egg noodles
(Click here for Directions)

Directions
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

Old Fashioned Chicken Pot Pie                                        Ingredients
     1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1  1/2 cups water
2/3 cup milk
2 tsp. chicken bouillon granules or 2 cubes.
1 cup chicken, cooked and diced
2 cups cooked diced vegetables (I use potatoes, carrots and peas.  You can also use frozen mixed veggies)
2 pie crusts
 (Click here for Directions)

Directions
Cook vegetables until tender.  Set aside.  In a saucepan, melt butter. Stir in flour, salt and pepper until well blended.  Gradually stir in water, milk and bouillon.  Bring to a boil stirring constantly and boil for 2 minutes.  (It should be like gravy). Remove from heat. Stir in chicken and vegetables. Put bottom crust into pie pan.  Pour filling into crust. Place 2nd crust over filling.  Trim, seal and flute edges. Cut slits in the top of the crust. 

Bake at 425 degrees for 30-35 minutes or until the crust is golden brown and filling is bubbly.  You may want to shield the edges after the first 15 minutes to avoid over browning.

Homemade Chicken Noodle Soup                        Ingredients

• 2 teaspoons butter
• 1 cup sliced celery
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 small potato, diced
• 1 teaspoon thyme
• 1 teaspoon poultry seasoning
• 4 (14 ounce) cans chicken broth
• 2 teaspoons chicken bouillon
• 4 ounces egg noodles
• 2 cups cooked chicken
• parsley
•  Click here for Directions

Directions
Melt butter in large pot.
Sauté the celery, carrot and onion for 2 minutes.
Add potato, thyme, poultry seasoning, chicken broth and bouilion.
Bring to a boil.
Add noodles and chicken and cook on low for 20 minutes.
Sprinkle with parsley.

Black Bean Taco Soup                                                   Ingredients      
1 lb ground beef
1 medium onion, chopped
1 package of taco seasoning
1 16 oz can of corn (undrained)
1 16 oz can of corn (undrained)
1 14 oz can stewed tomatoes
1 14.5 oz can tomato sauce
1 14.5 oz can diced tomatoes
1 4 oz can diced green chilis
tortilla chips
cheese, sour cream, olives, or avocado as garnish
(Click here for Directions)

Directions
On medium-high heat brown the meat and cook the onions in the same large skillet. Drain the grease.
Stir in the taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chili’s and simmer for approximately 20 to 30 minutes.
Serve with the tortilla chips and the garnish toppings of your choice.

Quick Chili                                                        Ingredients

• 1 pound ground sirloin
• 1 onion, chopped
• 1 (15 ounce) can fat-free chicken broth
• 1 (10 1/2-ounce) can diced tomatoes and green chilies
• 1 (6 ounce) can tomato paste
• 1 tablespoon chili powder
• 1/4 teaspoon ground cumin
• Dash ground cinnamon
• Salt and pepper to taste
• 1 (15-ounce) can black beans, drained and rinsed 
• (Click here for Directions)

Directions
In large nonstick pot, cook meat and onion until done; drain off any excess fat.Add remaining ingredients and bring to a boil. Reduce heat, and cook over low heat about 10 minutes.

BBQ Pulled Pork Sliders                                                     Ingredients
1 6lb bone-in pork butt (or use any size that will fit in your slow cooker)
    4 cups beef broth, divided
    1 (12oz.) can tomato paste
    2 (14oz.) cans jellied cranberry sauce
    ½ cup apple cider vinegar
    3 tablespoons brown sugar
    2 tablespoons worcestershire sauce
    ½ teaspoon salt
    ½ teaspoon pepper
    ½ teaspoon ground chipotle
    ¼ teaspoon garlic powder
    ¼ teaspoon onion powder
    small rolls
    sliced red onion (optional)
    chopped fresh cilantro (optional)
(Click here for Directions)

Directions
Place pork in slow cooker. Add 3⅔ cups beef broth to slow cooker, cover, and cook on low for about 8-10 hours or until pork is tender and falling apart. Meanwhile, prepare BBQ sauce. Mix together tomato paste, cranberry sauce, vinegar, remaining ⅓ cup beef broth, brown sugar, worcestershire sauce, salt, pepper, chipotle, garlic powder, and onion powder in small saucepan over medium heat. Whisk periodically until smooth and heated through then reduce temperature to low and cook another 15-30 minutes stirring occasionally. Remove pork from slow cooker, pull apart with 2 forks. Mix with desired amount of BBQ sauce. Spoon pork into small rolls and top with onion and cilantro if desired.

Banana Muffins                                                               Ingredients
4 cups white whole wheat or whole wheat pastry flour
3/4 cup sugar*
1 tsp salt
6 tsp baking powder
1 1/3 cup walnuts, chopped and toasted
2 cups (approx. 2 medium) bananas, very ripe and smashed
1/2 cup plain yogurt
6 TBL unsalted butter, melted and cooled
2 eggs
1/4 cup maple syrup or agave nectar
1 tsp vanilla extract
(Click here for Directions)

Directions
Preheat the oven to 400 degrees. Grease a standard muffin tin or use cupcake/muffin liners.
- In a large bowl, mix together 1 cup of the walnuts and the dry ingredients (flour, sugar, salt and baking powder). Reserve the remaining 1/3 cup walnuts for the tops of the muffins.
- In a separate bowl, beat together the eggs, yogurt, vanilla, maple syrup/agave nectar and melted butter. Mix in the bananas.
- In the bowl of dry ingredients, use a spatula  to create a large hole or well in the center. Pour the wet ingredients into the hole.
- Stir and fold the dry ingredients into the wet mixture. Stop mixing as soon as the dry ingredients are completely moistened. Be careful not to overmix. It is ok to have some streaks of flour running through the batter. The batter will be thick and a bit lumpy.
- Using two spoons or a large ice cream scoop, fill the muffin tins with the batter. Fill up to the top if you want large, coffee shop-style muffins, otherwise fill the tins only 3/4 full. Top with the reserved walnuts.
- Bake 20-30 minutes or until the tops are nicely browned and a toothpick inserted in the middle comes out clean.
- Remove from oven and let rest on a cooling rack for 5 minutes before removing from tin.
- Serve immediately or store for up to 3-4 days. Serve warmed or at room temperature.

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Pineapple Upside Down Cupcakes            Ingredients

Bowl 1 - Melted Butter and Brown Sugar
Bowl 2 - Yellow Cake Mix, Oil, Eggs, and Pineapple Juice
Directions
Spoon "Bowl 1" into each muffin cup. Top with Pineapple and Cherry. Then top that with "Bowl 2". Bake at 350F for 20 minutes, invert the pan and serve

Marshmallow Caramel Popcorn                                       Recipe: 
1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn. Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.
                                                                                

Directions
 Spray the muffin pan, add in your favorite omelet mix ins and cover with scrambled eggs or egg whites.
 Options to try
- spinach and feta
- salsa and cheddar
- chicken and hot sauce
- tomatoes and peppers

Really, the options are endless! Add to oven on 350 for about 30 minutes, remove and enjoy!

Omelet muffins!                                       (Click here for Directions)
 

Directions
Brown ground beef and prepare as taco meat according to the seasoning package (using water).
Pour enough fritos into a 9 x9 pan to cover the bottom.
Top with taco meat.
Combine soup and milk in a sauce pan and heat through until smooth.
Top taco meat with cheese sauce.
Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
Bake at 350 degrees for 10-15 minutes until bubbly.
Serve over lettuce and with desired topics.

Taco Bake                                       Ingredients
           
1 lb Ground Beef
1 pkg Taco Seasoning
2/3 Cup Water
Chili Cheese Corn Chips- to taste
1 Can Cheddar Cheese Soup
1/2 Cup Milk
8 to 12 oz Shredded Mozzarella
Toppings as desired
(Click here for Directions)

Directions:
Boil the sweet potatoes in water until tender, about 20-30 minutes, drain and mash.
Mix in the sugar, maple syrup, milk, eggs, butter, cinnamon, vanilla and salt and pour the mixture into a baking dish.
Mix the brown sugar, flour butter and pecans until it forms crumbs and sprinkle it on top of the sweet potatoes.
Bake in a preheated 375F until golden brown on top, about 30 minutes.

Sweet Potato Casserole                                             Ingredients:                                                    
2 lbs sweet potatoes, peeled & cut  1 inch cubes
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup milk (or cream)
2 eggs
1/4 cup butter, rm temperature
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup flour
3 tablespoons butter, melted
1/2 cup pecans, coarsely chopped
(Click here for Directions)

You will need:
Package of Nutter Butter Cookies
White chocolate melted in the microwave for beard and hat trim
Mini chocolate chips for the eyes
Mini red M & Ms for the nose
Red cake decorating sprinkles for the top of the hat
Pearlized edible beads for the hat tip