Conditioners, moisturizers for hair

OK LADIES, LISTEN UP. Look to your kitchen for the BEST conditioners to moisturize and revitalize your hair! Four different masks for each type of hair that... you can easily make in minutes using all-natural ingredients you probably have sitting in your refrigerator or cupboard right now! DRY hair –Olive Oil and Egg In need of some major TLC?? Combine three tablespoons of extra virgin olive oil with two eggs and apply the mixture to your hair and let the mixture sit for 20 minutes before rinsing in the shower. The olive oil will help hydrate brittle locks, while the protein in the eggs will promote healthy hair growth. ALL HAIR TYPES — Avocado and Honey Mask a ripened avocado and mix in a tablespoon of organic honey and allow it to sit for 20 minutes before rinsing it off in the shower. Avocados are rich in a variety of vitamins and nutrients, including vitamin E and protein, both of which your hair needs to remain soft and healthy. Meanwhile, honey is a natural antibacterial agent. OILY hair — Apple Cider Vinegar and Lemon Combine 1/4 cup of apple cider vinegar with the grated peel of an entire lemon and allow it to set for 15 minutes to absorb the excess oil from your scalp, and then rinse in the shower. Apple cider vinegar will remove build up from styling products and conditioners and strengthen the hair shaft, leaving you with soft, shiny strands. It will also balance hair’s pH level, kill bacteria, and is a cure for dandruff. DRY, flaky scalp hair — Banana, Honey and Almond Mash together 1/2 a ripe banana and add two tablespoons of honey and a few drops of almond oil and allow it to set with a shower cap on for 20 minutes before rinsing. Bananas can increase the moisture of your hair, smooth frizz and soothe your itchy scalp. Choose the one that fits you better and bring your hair back to life!! There is no need to buy the priciest conditioners on the market to moisturize and revitalize your hair

Amish Chicken

Amish Chicken (it makes it's own gravy while baking). 6 -8 chicken pieces, cleaned 1 cup flour 2 teaspoons garlic powder 1 tablespoon salt 1 ... teaspoon pepper 2 teaspoons paprika 1 1/2 cups heavy whipping cream 1 1/2 cups water Directions: Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.

Slice of Heaven Cake

A SLICE OF HEAVEN CAKE! 1 package devil's food chocolate cake or german choc. cake mix 1 14oz can sweetened condensed milk 1 jar caramel topping 1 8oz tub cool... whip 4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

Cool Whip Cookies

 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..

Milo Balls

 INGREDIENTS 1 x 250g packet Marie bis...cuits, crushed 1 tin sweetened condensed milk 4 tablespoons Milo or 2 tablespoons cocoa powder 1/2 cup coconut extra coconut for rolling METHOD In a large bowl crush biscuits until small or fine. (This works well in a food processor if you have one!) Add the Milo, coconut and condensed milk and mix until well combined. Roll teaspoonfuls into balls with your hands and then roll in coconut to coat. Refrigerate for 30 minutes or until firm. Store in refrigerator.

Fruit Cake

1 box graham crackers (14.4 oz) 1 cup pecans 1 jar ...maraschino cherries (10 oz) 1 tablespoons cherry juice 1 cup raisins 1 cup shredded coconut, firmly packed 1 1/2 cups mini marshmallows 1 can sweetened condensed milk (14 oz) 1.Finely crush graham crackers and coarsely chop pecans and drained cherries. 2.Combine all ingredients in a large bowl and mix well. 3.Turn out into a lightly buttered 9X13 dish and press flat into the pan with your hands. Chill at least 6 hours.

BLT Dip

Ingredients: 1-1/2 pound bacon, cooked, drained, crumbled, and divided 2 cups shredded mozzarella cheese 2 (8-ounce) packages cream cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise 1 cup cheddar cheese (shredded) or to taste 1/2 teaspoon Italian seasoning 1/2 teaspoon garlic powder (or to taste) 1 tablespoons mustard 2 cups chopped seeded tomatoes 1-1/2 cup shredded Iceberg lettuce pepper an salt to taste Toasted bread rounds, crackers, or pita chips. Directions: Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray. Set aside 3/4 cup crumbled bacon. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

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French Toast Breakfast Muffins

French Toast Breakfast Muffins. These are amazing!! Taste exactly like French toast!!! Made with skim milk and light butter was only 121 calories a muffin if ...you make 12! 1/3 c. butter, melted 1/2 c. sugar 1 egg (preferably room temperature) 1 1/2 c. all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 c. milk Topping (option: cut topping in half*) 1/2 c. sugar 1/2 c. butter, melted 1 tsp. cinnamon Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my).

Chocolate Lasagna

Chocolate Lasagna INGREDIENTS 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies 6 Tablespoon butter, melted 1- 8 ounce package cream cheese, softened 1/4 cup granulated sugar 2 Tablespoons cold milk 1- 12 ounce tub Cool Whip, divided 2 – 3.9 ounce packages Chocolate Instant Pudding. 3 1/4 cups cold milk 1 and 1/2 cups mini chocolate chips DIRECTIONS 1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done. 2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. 3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust. 4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. 5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Grandma's Apple Crisp

Grandma's Apple Crisp 1 cup brown sugar 1 cup rolled oats 1 cup all-purpose flour 1/2 cup butter, melted 3 cups apples - peeled, cored and chopped 1/2 c...up white sugar 2 teaspoons ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan. In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Mexican Chicken Salad Wraps-Pinwheels

MEXICAN CHICKEN SALAD WRAPS-PINWHEELS!! Ingredients: 8 oz. cream cheese, softened 1-2 Tablespoons Spicy Ranch Dressing 10 oz can Rotel Mexican Lime & Cilantro... dice tomatoes, drained ¼ -1/2 cup red onions, diced 2 chicken breast, seasoned, cooked & shredded 1 cup Colby jack cheese or Mexican blend cheese, shredded 2 cloves garlic, minced 2 teaspoons chili powder ½ tablespoon oregano salt and pepper to taste 6 large flour tortillas Instructions: Add all ingredients to bowl, mixing after each ingredients. Taste and adjust seasonings if needed. Spread onto flour tortilla, leaving about an inch all the way around. Roll tightly. Wrap in saran wrap and refrigerate rolls for an hour. Slice about 1-1½ inch thick. Serve. ♥´¯`*•.¸¸♥

Coconut Cream Pie

Coconut Cream Pie! LOVE THIS!!!! For the Crust: 1 cup flour 1/2 cup butter, melted 2 Tbs sugar 1/2 cup chopped pecans - optional Mix and pat in an 8x8... inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake. Layer two: 8 ounces cream cheese, room temperature 1 cup powdered sugar 1 cup whipped topping Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust. Layer three: 1 small package coconut cream instant pudding 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier) Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Frosting

 Homemade frosting 1 box cream cheese 1stick butter 1tblspoon vanilla With mixer m...ix well Add 1lb bag powder sugarmix well Then by hand fold in 1tub cool whip. Awesome!

Cheese Dip

 Ingredients 1 8 oz. package cream cheese 2 cups grated cheddar cheese OR grated jalapeño jack 1 cup mayonnaise 1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them) ◦Serve with Wheat Thins or Frito’s Scoops for dipping or evenVeggies Instructions 1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!) 2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together. 3. Stir until combined. 4. Bake at 350 for 20 minutes or until lightly browned. 5. Serve with Wheat Thins or Frito’s Scoops for dipping

Almond Joy Brownie Bites

Almond Joy Brownie Bites Ingredients: 1 box of family size Chocolate Fudge brownie mix 1 (14 oz.) can sweetened condensed milk 1 (14 oz.) bag coconut 1/4 C m...ilk 1 C chocolate chips, melted 1/4 C almonds (or nuts), crushed Directions: Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick). Make brownies according to package directions and pour batter only half way up the liners. Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together. Remove brownies from oven and spoon on some sweetened coconut. Place bake in oven and continue to bake an additional 14-16 minutes. Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

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Oreo Balls

 Only 3 ingredients, 5 steps, EASY UNLESS YOU ARE LAZY! **Warning** These are very addictive & melt in your mouth!! Oreo Ba...lls Ingredients: 1 package of Oreo Cookies 1 block cream cheese, softened 1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best) Method: 1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt. 2. Mix the softened cream cheese into the smashed oreos. 3. Roll the mixture into balls. 4. Melt chocolate in the microwave. 5. Cover balls in chocolate then leave to set in the fridge. — ♥

Ranch Potatoes

Ranch Potatoes 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes 1 can cream of mushroom soup, undiluted 1 1/4 cups milk 1 envelope ranch dressing... mix 1 1/2 cups shredded cheddar cheese, divided salt and pepper 6 slices bacon, cooked and crumbled Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender

Chicken Roolatini

Chicken Rollatini Makes 4 Ingredients: 2 Boneless Skinless Chicken Breasts 3/4 cup Italian Seasoned Bread Crumbs 1/2 cup grated parmesan cheese 1/2 cup grated ...mozzarella 2 eggs, beat and set aside 3/4 cup fresh chopped spinach (can use frozen, make sure it is thawed and dry) 6 TBS Ricotta cheese Olive Oil 1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste) Preheat oven to 450 deg. Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts. Combine bread crumbs and 3 TBS of the parmesan in one bowl. Set aside place eggs in separate dish In small bowl mix ricotta, mozzarella, parmesan and spinach. Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken seam side down. Dip in egg and then coat with the bread crumb mixture. Place in baking pan and sprinkle with the seam down. Sprinkle with olive oil. Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and parmesan. Return to oven and bake 3 more minutes or until cheese is melted.

Rice Krispies Rollups

Rice Krispies Rollups ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt bu...tter in a 6 quart kettle,add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! Can be wrapped in Saran Wrap for storage if needed.

Old Fashioned Pumpkin Roll

Old Fashioned Pumpkin Roll with Cream Cheese Filling Cake: 1 cup sugar 3 large eggs 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup all-purpose flour 1 tea...spoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt . Filling: 8 ounces Cream cheese, softened 1/4 cup Butter, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla extract In large bowl, combine sugar and eggs; beating until thick and fully blended. Beat in pumpkin and lemon juice. In separate bowl, combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Blend well into pumpkin mixture to form a batter. Spread batter on greased 10 x 15 inch jelly roll pan lined with wax paper. Bake at 350 degrees F. for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled heavily with powdered sugar. Cool 10 minutes longer. Roll cake up in tea towel from 10 inch side. Set aside to cool completely. For filling: Beat together cream cheese, butter and vanilla; stir in powdered sugar blending until smooth and creamy. Unroll cooled cake. Evenly spread filling over cake. Roll up cake and filling, again from 10 inch side on to plastic wrap. Cover completely and chill at least 1 hour. Dust with powdered sugar and slice just before you serve. Makes about 10 servings. Keep leftover slices refrigerated. You may freeze leftover slices for another days treat.

Sour Crean Cut-out Sugar Cookies

Cut-Out Sour Cream Sugar Cookies

By Monica              Servings: 5 dozen

Ingredients

• FOR COOKIE DOUGH:
• 5-1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream, room temperature
• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• FOR FROSTING (makes 1 cup of frosting):
• 2 cups powdered sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla
• 3-4 tablespoons canned evaporated milk
• food coloring (optional)

Directions

MAKE COOKIE DOUGH:
In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.)

ROLL, CUT, & BAKE COOKIES:
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.  Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled.  Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them.  Transfer hot cookies to a baking rack to cool completely. (Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to 2 weeks.)

MAKE FROSTING:
Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency. Mix in food coloring, if desired.

FROST & STORE COOKIES:
Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.

NUTRITIONAL INFORMATION per cookie: 125 calories, 4.5g fat, 70mg sodium, 19.6g carbs, 10.7g sugars, 1.5g protein, 0g fiber; Weight Watchers PointsPlus: 3

• • Simple frosting & decorating. 
  • Step 1. Combine powdered sugar, vanilla, softened butter, and half of the evaporated milk in a large bowl.
    
    • I use a large bowl because the powdered sugar really flies when you first start mixing it. You need the high walls of a larger bowl to keep the mess contained.
    • Why evaporated milk? I used to use regular milk, but I found that after a couple of days the frosting started looking speckled and uneven as it dried out. Evaporated milk results in a silky smooth frosting, and it holds up well and still looks good after the cookies have been frosted for a few days. This frosting is good enough to eat with a spoon (and I've been known to do that, shhhhh...).
    Step 2. Use an electric mixer to combine ingredients on a low speed until it's a thick paste consistency and all of the lumps are gone. It's much easier to remove the lumps when the frosting is thick. That's why I only add half of the milk in the beginning.
    Step 3. Gradually add the remaining milk and continue mixing until frosting is a smooth, silky, spreadable consistency. If it's still thicker than you want, add more milk 1/2 teaspoon at a time until it's how you like it.
  •   

Coconut Cake

This one is for you! The secret to this cake is the use of frozen co...conut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake . FILLING- Make the day before you bake the cake. 3 cup sugar 3 cups sour cream 18 ounces frozen fresh coconut, thawed. If you cannot find frozen use shredded bakers coconut. Mix this together and store in refrigerator overnight. The next day, if this mixture seems really stiff and hard (especially if you use shredded bakers coconut), add a tiny bit of coconut milk at a time till the mixture is a bit softer but not still quite thick. THE NEXT DAY 2 package Duncan Hines Butter Recipe Yellow Cake Mix Bake as per package directions for 10 " cake and cool completely. Here's a hint: if you want your cake to be really coconutty, use coconut milk in place of the water called for in the directions. will also need 1 large container of cool whip to mix with the topping Reserve at least one big cup of the sour cream coconut mixture to use in the frosting, set aside. you should have 4 layers of cake 2 layers from each box. Put the top piece of one of the layers on your cake plate, cut side up. Put some of the filling over that piece and put the other half on top, cut side down. Put some filling on that piece and put the bottom of the other layer on it, cut side up. Put some filling on that and put the top piece on, cut side down. You will wind up with 4 layers of cake with filling between each layer. Take the reserved sour cream and coconut mixture and fold it into a container of Cool Whip....that's right, I said Cool Whip. Use this mixture to frost the outside of the cake. You can use whipped real cream if you like but the Cool Whip just works very well here. Put the cake in the cake keeper and put in refrigerator and let it sit for 3 days. press a little shredded coconut on the outside of the cake and decorate the top of the cake . The cake looks like fresh snow with the white coconut. but hey if ya can't wait 3 days like that is fine too enjoy

Pumpkin Muffin Cupcakes

Two-ingredient muffins: one of the easiest, fastest, and YUMMIEST fall recipes. Simply mix together the powder from a spice cake mix and a small can of pumpkin ...pie filling. Add to muffin pan (I like the minis) and bake at 350° for 12-15 minutes (until toothpick comes out clean) .... and WAA-LAAA!! Amazingly yummy pumpkin spice muffins!! ((Recipe credit goes to my sis!)) All of their warm, wonderful goodness is ready start>finish in about 20 minutes

Hash Brown Potatoes

2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits (I use Real ...BACON!...!!) 2 packages Ranch Dip mix 1 large bag frozen hash brown potatoes Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes. *I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil. By: High Protein Foods

Perogie Casserole

Perogie casserole. Ingredients: 16 -20 frozen pierogies, Cheemo 1/2 onion, chopped 1/2 green pepper, chopped 1/2 cup cooked ham, chopped 1/4 cup milk 1 (1...0 1/2 ounce) can cream of mushroom soup 1/2 cheddar cheese, grated Directions: In a medium casserole dish, combine perogies, onion, pepper and ham. Mix milk and soup in a separate dish. Pour over casserole. Top with shredded cheese. Bake for 35 minutes at 350 degrees Fahrenheit

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Grinch Kabobs

Layer mini marshmallow, strawberry, banana slice, and a grape on a small stick and you get Grinch Kabobs!

Amy's Cheese Ball

Amy's Cheese-Ball

Ingredients:
16 oz cream cheese
4 oz onion dip (like for potato chips)...
2 cups shredded colby and monterey jack cheese combined (you may substitute cheese of your choice)
1/2 TB Worcestershire sauce
1/2 A-1 steak sauce
Juice of 1/2 lemon
2 TB Mrs. Dash original salt substitute.
1 celery stalk finely chopped
1 green onion finely chopped
1/4 cup carrots finely chopped or shredded Ritz cracker crumbs or seasoned bread crumbs.

*Used to make the turkey cheese-ball: small piece of red bell pepper or tomato (for turkey wattle) Pepperidge Farms Cracker Trio Directions: Set aside cracker crumbs. (They will be used to coat the outside of the finished cheese ball.) Mix together Worcestershire sauce, A-1 and lemon juice. Combine ingredients and cream together by hand. Form into desired shape. Coat with cracker crumbs, or more shredded cheese.

Other Ideas: For turkey-shape body. Use cracker crumbs to coat body and use Pepperidge Farm Cracker Trio for tail feathers and wings. Use chopped nuts for the eyes, a sliver of cheese for the beak and red bell pepper or tomato for the wattle. **For our friends outside the U.S.- Mrs. Dash is a salt free seasoning blend of herbs and spices.**

Candy Case Shots

Candy Cane Shots (ADULTS ONLY)

Godiva White Chocolate Liqueur
Peppermint Schnapps
Crushed Candy Canes...

Directions:
1} Wet the rim of a shot glass and dip into the crushed candy canes.
2} Mix equal parts Godiva white chocolate liqueur and Peppermint schnapps together, Shake and Pour into the rimmed shot glass and viol

Breakfast Casserole (Crockpot)

 Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Buttery Cinnamon Crescent Rolls

BUTTERY CINNAMON CRESCENT ROLLS
I made them for breakfast today, they are stillhot in the pic!

1 tube 8 count Buttery Crescent Rolls, unrolled and separated
TH...E FILLING:
5 tablespoons butter softened make sure it's almost at melting state
1/4 cup granulated sugar
2 1/2 tsps cinnamon
THE GLAZE (my mom's cinnamon bun glaze)
2 tbsp melted butter
1/4 cup & 2 tbs powdered Sugar
1 tsp vanilla extract
Preheat oven to 375F
Place unrolled crescent rolls on an ungreased cookie sheet.
In a small bowl, mix together the butter, sugar & cinnamon
Now using a pastry brush spread the mixture onto each triangle section of the crescent rolls, coat completely.
Once done roll the crescents up.
Bake for 10-12 minutes.
While the rolls are baking make the GLAZE:
Using a small bowl, mix together the butter, powdered sugar & vanilla til smooth.
Remove crescents from oven and I use a spoon and lay the glaze right across the roll. Works great, you get glaze with every bite!

RECIPE: – 1 cup unsweetened 100% cranberry juice – 7 cups purified water – 1/2 tsp ground cinnamon – 1/4 tsp ground ginger – 1/4 tsp ground nutmeg – 3/4 Cup fresh squeezed orange juice (approx 3 oranges) – 1/4 Cup fresh squeezed lemon juice (approx 1-2 lemons) DIRECTIONS: Bring water to a boil; add cranberry juice, reduce heat to low Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature Stir in orange & lemon juices... Add ice and enjoy! Drink as much as you'd like. As much as you think your body needs.

Chinese Sweet N Sour Cause for Meatballs and Wings

Chinese Sweet N Sour Sauce for Meatballs and Wings

1/2 cup brown sugar
1 tablespoon cornstarch
1 can pineapple chunks in juice...
1/3 cup vinegar
1 tablespoon soy sauce
1 small chopped green pepper
1 small chopped red pepper, optional
:
Mix sugar and starch.
Add all ingredients in a medium saucepan EXCEPT the peppers.
Heat slowly to a boil, stirring often.
Add peppers.
Simmer 3-5 minutes.

Crispy Crab Nuggets

 Crispy Crab Nuggets

1 pound fresh crab meat...
3 slices of white bread, crust removed
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsley

Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any!

Pecan Pie Cupcakes

Pecan Pie Cupcakes

Ingredients:...

1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine all ingredients and mix well.

Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)

Fill each 3/4 full. Bake in preheated oven for approx 18 minutes.

Potatoes in Muffin Tins

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

Candy Cane Blossoms

Candy Cane Blossoms

recipe from Hershey's

1 bag Hershey;s Kisses brand Candy Cane Kisses

1/2 cup butter, softened

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 egg

2 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons milk

Red and Green colored sugar

Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)

Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

Onion Ring Loaf

 Onion Ring Loaf with Copy Cat Outback Steak House Dipping Sauce

Ingredients:

4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)
Directions of Onion ring loaf
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring in pancake mix and fry until golden brown in oil heated to 375 degrees F.
Press down the fried onions solidly, without pressing, into a loaf pan.
Bake at 400 degrees F for 10 to 15 minutes.
Turn onto a serving plate.

Copy Cat Outback Steak House Dipping Sauce:

1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Chocolate Strawberries and Ice Cube Tray

CHOCOLATE, STRAWBERRIES AND AN ICE CUBE TRAY!

Spray an ice cube tray with a small amount of oil.

Slice strawberries and place half in each hole of tray....

Melt dark chocolate bars or chips on your stove top in a small cooking pot. (3 large bars for each pint of strawberries)

Pour over strawberries.

Cool in fridge for 1 hour.

Invert tray and pop out!

Dorito Chicken Bake

DORITO CHICKEN BAKE

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup...
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.

Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.
(Makes 4 Servings)

Crescent Roll Taco Bake

 Crescent Roll Taco Bake

2 crescent roll tubes...
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.

Follow cook time on the pack of crescent rolls, and once it's done, you're good to go!

Roasted Garlic Chicken Puffs

Roasted Garlic Chicken Puffs.

Ingredients:
1 lb chicken breasts
2 oz pkgs cream cheese...
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions

Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy

Easiest Fudge

1 can Eagle brand condensed milk ( 14 oz )
1 1/2 bags of chocolate chips ( 11.5 oz bags is... what I use) any flavor you wish
1 cup chopped walnuts ( optional )

Toss all ingredients in to a mircowave bowl, melt till creamy pour into a 8x8 baking dish, cool for 2 hours cut and serve.

Pumpkin Pie Cake

 Ingredients:
1 (18 oz) can pumpkin (not pie fillin...g)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon

Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.