Thursday, December 23, 2010

Cherry Fluff

 I make this every holiday!


  • 1 (21 ounce) can cherry pie filling
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (8 ounce) container frozen whipped topping, thawed


  1. In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

Cheeseburger and Fries Casserole



  • 2 pounds lean ground beef
  • 1/2 medium onion, chopped
  • salt and pepper to taste
  • garlic powder to taste
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 (10.75 ounce) can condensed Cheddar cheese soup
  • 1 (16 ounce) package frozen French fries
  • 2 cups shredded Cheddar cheese


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
  3. Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
  4. Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

Monkey Bread



  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
  • Editor's Note:
  • Use only solid tube pans for this recipe. Hot syrup will leak from removable bottom pans.

Fantasy Fudge (Best Ever)


what you need

3 cups sugar
3/4 cup  (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg.  (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup  chopped PLANTERS Walnuts
1 tsp. vanilla

Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.




  • 1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3/4 cup creamy peanut butter
  • 2 (5 ounce) cans chow mein noodles
  • 3 1/2 cups miniature marshmallows


  1. LINE baking sheets or trays with waxed paper.
  2. MICROWAVE morsels in large, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.
  3. DOUBLE BOILER METHOD: MELT morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Bacon-Cheese Pull-Aparts

1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)


* Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.

* Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.

* Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

*** I doubled this recipe when I made it..I used 2- 9x13 glass dishes.. One dish I did the Bacon Cheese Pull aparts and then on the second dish I used Ham instead of Bacon..***

Broccoli, Cheddar and Rice Casserole

2 (10 ounce) boxes frozen chopped broccoli, thawed
2 cups cooked rice
8oz shredded cheese ( I always use extra cheese)
2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)

 Mix all ingredients in a Lg. bowl and put into an greased 9x13 pan and cook at 350 degrees for 35 mins or until heated through.

Crockpot Cheesy Chicken

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup ** I used 2 Cans**

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles. 
** You can cook on HIGH for 3-4 hours**

Crockpot Italian Chicken & Potatoes

 I'd add a chopped onion and some baby carrots (what else?).

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes **or can be cooked on HIGH for 3-4 hrs..**


  • 1-1/2 lbs. boneless, skinless chicken breasts, sliced
  • 1/2 cup zesty Italian salad dressing
  • 1/8 tsp. pepper
  • 1/2 tsp. dried Italian seasoning
  • 4 cloves garlic, minced
  • 4 potatoes, cubed


Combine all ingredients in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and potatoes are tender. Serves 4-6

Barbecue Beef Muffin Cups

Barbecue Beef Muffin Cups

Prep Time: 15 Minutes...Cook Time: 25 Minutes

Ready In: 40 Minutes

Servings: 6


3/4 pound lean ground beef

1/2 cup barbeque sauce any flavor (I always use a little more )

1 tablespoon dried minced onion

1 (12 ounce) package refrigerated biscuit dough (I use Pillsbury Brand)

1/3 cup shredded Cheddar cheese (we love cheese so I use about 1 cup.)

1. Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
2. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Remove from heat and I mix in some of the cheese to it.
3. Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
4. Bake in preheated oven for 12 minutes. Sprinkle with more cheese, and bake for 3 more minutes.