Thursday, May 19, 2011

Pumpkin Bread

This is a recipe my mom always used when she would make her holiday bread. It's an original Betty Crocker Pumpkin Bread Recipe.. You can you Pumpkin Pie Spices in place of all the spices and you can also add Chocolate chips for that chocolate lover in you!! YUMMY!!

can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3
cups sugar
cup vegetable oil
teaspoons vanilla
cups Gold Medal® all-purpose or whole wheat flour
cup coarsely chopped nuts
cup raisins, if desired
teaspoons baking soda
teaspoon salt
teaspoon ground cinnamon
teaspoon baking powder
teaspoon ground cloves You can use Pumpkin Pie Spice in place of all the spices..

  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. ** You can also add Chocolate Chips to the mix for that yummy chocolate goodness!!**
  3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Makes 2 loaves (24 slices each) 

Crustless Broccoli, Cheese & Bacon Quiche

8 eggs

1/2c milk

1/2 10oz box of frozen Broccoli thawed and drained well

1/2-3/4 C Shredded Cheese

1 pkg. Oscar Mayer Pre-cooked Bacon, crumbled

1/2 tsp. Salt

1/2 tsp. Pepper

1/2 tsp. Garlic Powder

Combine Eggs, milk, Salt, Pepper & Garlic Powder and mix well.
Grease a Deep Dish Glass Pie Dish.
Layer Broccoli, Bacon and cheese in the bottom of the pie dish. Pour Mixture over the ingredients in pie dish.
Bake 350 degree for 45-50 mins until knife inserted comes out clean.  Let stand a few mins before serving. Serves 6

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Cheese, Broccoli, Ham, Asparagus Strata

This is just another recipe I made up. I served it w/ a Garden Salad.

2- loaves French Bread

1- 10oz bag Frozen Broccoli

1 Bag of Microwavable Asparagus

1C or More~ Shredded Cheese

2C Ham cut or you can use Lunch meat ham and Tear it up.

8~ Eggs

2C. Milk

I cooked the broccoli & asparagus in the microwave.. I tore & cubed one french loaf into the bottom of a greased 9x13 then layered the broccoli, cut asparagus, ham and cheese. Then added the other loaf on top and topped it w/ the rest of the cheese... I then beat 8 eggs and 2c. of milk together and then poured over mixture and let it sit for 5 mins to absorb the egg mixture into the bread and baked at 375 for 50 mins.

Canned Soup Chowder

I made this recipe up one night and my husband has asked for it quiet often! I always serve it w/ Cornbread and a Salad.

2 ~cans Cream of Potato Soup

2 ~cans Cream of Celery

1 ~ Lg. can Cream of Chicken

1 ~ Lg. can Cream of Mushroom

1 ~ can Cheddar Cheese Soup

1 ~ 10oz bag Frozen Corn

1/2 or more jar. Hormel Real Bacon Pieces

1c. or more Velveeta cheese cubed into small cubes

1c. Milk

Add all ingredients into a Lg. Pot and cook until corn is done and Velveeta is melted..

It makes a lot so I freeze some for later. :-)

Funnel Cake

3 eggs

2 cups milk

1/4 cup white sugar

3 2/3 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder


In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.

In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.

In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

** I always add a couple teaspoons of Vanilla too! **

Tuesday, May 3, 2011

Creamy Chicken & Veggies served over Biscuits

With this recipe you can Use my Country Gravy Recipe or you can use the "Biscuit Gravy" packets by McCormick. :-)

2 containers of Refrigerator Flaky Biscuits (I use Pillsbury)
2- Boneless Chicken Breasts, Boiled and chopped. (Or you can use 2 cans of Swanson Chicken Breast)
1- 10 to 16 oz bag of Frozen Mixed veggies w/ Peas, Carrots and corn.
3- Stalks Chopped Celery
4c Country Gravy

Bake Biscuits according to package Directions while Gravy is cooking..
Make Gravy according to directions on packet  (or Use my Recipe below)
Add Chicken and stir to mix in.
Add 3/4 of bag of frozen Veggies
Add Celery
Cook on low until the veggies are cooked and no longer frozen. Once Biscuits are done, Split 2 biscuits in half and lay on the plate face up and top w/ the Creamy Chicken & Veggies. YUM!!

*Country Gravy*
1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt

1 teaspoon ground black pepper
4 cups milk

Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Crustless Cream Chesse Pumpkin Pie

2 cups of fresh pumpkin puree
4 large eggs (at room temperature)
1 1/2 cups of cream cheese (at room temperature)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of nutmeg
1/8 teaspoon of ground cloves
2 teaspoons of vanilla
2 tablespoons of brown sugar
4 tablespoons of honey

Grease a 9 inch glass pie plate generously with butter or oil.

Place all of the ingredients in a food processor and process until smooth. Pour the batter into the prepared pie plate and bake in a preheated 375 degree oven for roughly 45 minutes or until the cheesecake is set and a cake tester inserted into the middle comes out clean.

The pie can be served with Whipped Cream .

Frito Pie

1- 14 1/2 oz bag of Fritos corn chips
9oz  finely shredded colby jack cheese  or Cheddar Cheese
30oz can of Hormel Chili (no Beans). 

I oiled the bottom and sides of a 9x13 baking dish.. 
Layered a thick layer of chips on the bottom covering it. 
Then put chili on top and then layered some cheese.. Then layered Chips, Chili and cheese. 
Baked in 350 oven for 10mins...

Serving suggestions: Top w/ Shredded Lettuce, Tomato & Sour Cream. So Delicious & Simple!!

Meal Plan Ideas.. :-)

Day 1~  Chicken Tacos & Chicken Tostadas  Serve w/ Refried Beans

Day 2~  BBQ Muffin Cups  Serve w/ a  Side Salad  (In my blog) 

Day 3~  Crock Pot Beef Stroganoff  Serve w/ a Side Salad  (In my blog) 

Day 4~  Biscuits & Country Gravy  Serve w/ Bacon or Sausage  ( In my blog) 

Day 5~  Chicken Enchiladas Serve w/ Spanish Rice & Side Salad  (In my blog) 

Day 6~  Tator Tot Casserole Serve w/ Side Salad  (In my blog)

Day 7~  Honey Lemon Pepper Chicken Serve w/ Mashed Potatoes & Green Beans & Salad  (In my blog)

Day 8~  Crock Pot Chicken Cacciatore over Bowtie Pasta Serve w/ Side Salad  (In my Blog)

Day 9~  Hashbrown Casserole Serve w/ Side Salad  (In my Blog)

Day10~ Hot Meatball Sandwiches Serve w/ Side Salad  (In my blog) 

Day11~ Loaded Baked Potatoes Serve w/ Side Salad 

Day12~ Crock Pot BBQ Chicken Serve w/ Mashed Potatoes, Corn & Side Salad  (In my blog) 

Day13~ Taco Salad  ( I will post simple instructions)

Day14~ Breakfast for Dinner~ Eggs, Bacon or Sausage, Pancakes or French Toast or Waffles.

Day15~ Chili Cheese Dogs Serve w/ Fries & Macaroni and Cheese. (I buy canned Hormel Chili w/ No Beans)

Day16~ Grilled Cheese Sandwiches & Soup (on the grilled cheese you can add sliced Ham & Tomatoes before cooking)

Day17~ Tilapia Serve w/ Rice & Mixed Veggies ( on the Tilapia I use Seasoned Salt & Lemon Pepper as my spices on it)

Day18~ Spaghetti Bake Serve w/ Side Salad  (In my blog) 

Day19~ Crock Pot Cheeseburgers Serve w/ French Fries  (In my blog)

Saturday, February 5, 2011

Chicken Tortilla Soup Recipe

 I made this recipe up by using about 7 different recipes and making my own.. Hope you like.. Let me know what you think. :)

6 + cups water use more or less to your liking in soup..

5 Chicken Breast

1 large can Enchilada Sauce (you choose mild, or hot)

2 cans of Rotel Diced Tomatoes & Chilies ( you choose mild or Hot)

2 Zucchini, Diced

2 Avacados cut into bite size pieces

1 Sm. onion Diced or dehydrated onion

Chopped, green onion

1 sm bag frozen corn

1 sm bag frozen green beans

Salt & Pepper to taste

Lime juice ( fresh or bottled)

12 corn tortillas cut into thin strips2 tbsp. Oil

Put water and chicken breast and onion into large soup pot and boil until chicken is done.. Do not dump the water.. This will be your broth.. Remove chicken and cut into bite size pieces and replace back into the pot.

Add both can of tomatoes and chilies and the Enchilada sauce and stir well.

Add Diced Zucchini, corn, green beans, green onions, a couple of teaspoons of Lime juice and avacados and cook on medium. to boil lightly..

Heat oil in frying pan and Take the Corn tortillas that you cut into thin strips and lightly brown in pan to a slight crisp. Add to the pot and boil for a couple more minutes and serve.

Top your soup bowls with avacados, a tablesppon of sour cream, some lime juice and shredded cheese.. ENJOY!!

Friday, January 21, 2011

Honey Lemon Pepper Chicken

I learned about this recipe a long time ago when I went to a friend house for dinner when I was like 8! It was such a delicious way to cook chicken that I made sure I learned how to make it.

4-6 med.- lg. Chicken Breast, Thawed
1 teddy bear jar of Honey
lemon Juice (fresh or bottled) if you use fresh Lemons I used 4-5 depending on size..  
My special Lemon Pepper Seasoning (see Recipe below)

Preheat oven to 350 degrees..

Place thawed Chicken Breast in a 9x13 baking dish with a little bit of water in bottom of dish to avoid dry chicken. Poke chicken w/ a fork a few times and then squeeze lemon juice onto the chicken breasts and let it sit for 10-15 mins or so..  Squeeze a little honey on each and let it soak in(don't worry if it slides off) then sprinkle w/ seasoning.. Cover and cook for 20 mins or so, uncover and add more honey to chicken breast coat well. cook uncovered until done.

My Special Lemon Pepper Seasoning:

Grated Lemon Peel (spice)
Onion Powder
Garlic Powder

Combine all ingredients in a bowl and mix well w/ a spoon.. Store in an airtight container in a cool, dry place. I will update w/ measurements b/c I normally make it w/o measuring. :)

Saturday, January 15, 2011

Easy Crockpot Ground Beef Stroganoff

2 pounds Ground beef
2 Onions -- sliced
1/2 tsp-1 tsp garlic powder
4 tablespoons Flour
Salt and pepper
1/2 teaspoon Paprika
2 cans Cream of celery or mushroom** I use a can of each**
1 1/2 cups Sour cream

 Brown ground beef; drain fat. Add onions and garlic. Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir in undiluted soup; mix well.

Put all in crockpot on low for 6 hours. After cooking for 4 1/2hrs, cook a package of Extra Wide Egg Noodles according to pkg directions* and then add to mixture in crockpot continue to cook for the last hr. When you get ready to serve mix in sour cream.

Crustless Broccoli & Cheddar Quiche

We love this so much I make 2 separate batches and freeze one of them once it's cooked! Then I just heat it up in the oven when ready to use it!. :-)
Cooking spray or oil for pie dish.
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half or milk ( I use Milk)
1/4 teaspoon ground pepper
1/8 teaspoon ground garlic powder
3/4- 1 cup shredded cheddar cheese 
  1. Preheat oven to 350° . Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minutes. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
  2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese.
  3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. 
 ** I serve with a salad**

Pineapple Upside Down Cake

  cup butter or margarine
2/3 cup packed brown sugar 
  slices pineapple in juice (from 14-oz can), drained
  maraschino cherries without stems, if desired
1 1/3
  cups Gold Medal® all-purpose flour
  cup granulated sugar
  cup shortening
1 1/2
  teaspoons baking powder
  teaspoon salt
  cup milk
  1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
Makes 9 servings ** I used a round 9in pan**

Mini Pumpkin Pie Bites with Nilla Wafer Crust

I use any leftover Pumpkin pie mix from when I make my Pumpkin Pies..
I make a Nilla Wafer Crust(see recipe below) and press it into a cupcake pan and then fill with pie mix and bake @ 350 until toothpick inserted comes out clean..

 Nilla Wafer Crust
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4c or so butter
  1. Combine wafer crumbs and butter or margarine together thoroughly and press into cupcake pan.

Libbys Pumpkin Pie

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can  Evaporated Milk
Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Thursday, January 13, 2011

Biscuits & Country Gravey

1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt

1 teaspoon ground black pepper
4 cups milk

Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

I Use Pillsbury Grands Flaky Biscuits. I also serve this with Eggs on the side. 

Wednesday, January 12, 2011

Cheesy Chicken Enchiladas

2 cups chopped cooked chicken or turkey (or if you're in a pinch use a few cans of canned Swanson Chicken Breast in water) 
1   green pepper, chopped
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed (I use Philadelphia)
1/2 cup Thick 'N Chunky Salsa, divided
8 flour tortillas (6 inch)
1/4 lb.  (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes(I always use more)
1 Tbsp. milk 
  HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
BAKE 20 min. or until heated through. Top with remaining salsa.

Friday, January 7, 2011

Crockpot BBQ Chicken

4-6 med-lg Boneless, Skinless Chicken Breast

1- 32oz or more BBQ sauce ( I use Sweet Baby Rays)

Put Frozen or Thawed Chicken Breast in Crockpot. 

Pour BBQ Sauce over chicken in the crock pot. Cook on low 6 to 8 hours.

** You can cook on HIGH for 3-4 hours** *Can be served w/ Mashed Potatoes & Corn**

Hashbrown Casserole

 Add extra spices like Garlic powder.. Let your imagination run! 

1 (2 pound) package frozen hash brown
potatoes, thawed
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream
of chicken soup
2 cups shredded Cheddar cheese** I use more bc I top the casserole w/ Cheese too!**
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.

In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. ** You can use extra cheese and top your casserole w/ it as well! YUMMY!!!**

Wednesday, January 5, 2011

Cheesy Tater Tot Casserole

1 1/2 - 2 lbs. ground beef **I only use 1 lb**
1 Sm. onion diced ** I use Dehydrated onion b/c it's much easier than cutting them..**

1 pkg ore ida crispy crowns or tater tots (32 oz)
1 - can cream of mushroom soup (you choose flavor)

1 - can Cheddar Cheese soup

3/4 empty soup can of milk

2 - cups grated cheddar cheese * *I always use extra cheese like almost a 16oz pkg.**


season salt

garlic salt

(to your taste)

Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a greased 9 x 13 casserole dish.
In a separate bowl mix together the soups and milk. Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture add a thin layer of shredded cheese.
Top with tater tots, sprinkle with the rest of the grated cheese over the entire casserole. Bake at 350 degrees uncovered for 30-40 minutes or until the casserole is bubbly and cheese is completely melted.

Tuesday, January 4, 2011

Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore topped with cheese(which isn't picture) served over Bowtie pasta.

4-6 med-lg Boneless, Skinless Chicken Breast

1- 40 oz jar spaghetti sauce ( I use Prego)

1+ c. Shredded Cheese

Put Frozen or Thawed Chicken Breast in Crockpot. 
Pour Spaghetti Sauce over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles. Top with shredded cheese.
** You can cook on HIGH for 3-4 hours**

Monday, January 3, 2011

Cinnamon Apple Coffee Cake

There’s a delicious surprise in every bite of this easy-to-make coffee cake.

Cooking Time: Bake 1-1/2 to 2 hours

3 cups all-purpose flour, unsifted
3 tsp. baking powder
1 tsp. salt
4 eggs
2 cups C&H Pure Cane Granulated Sugar
1 cup oil, vegetable
3 tsp. vanilla
1/2 cup orange juice
3 tsp. cinnamon
1/2 cup C&H Pure Cane Granulated Sugar
5-6 Granny Smith apples, peeled and sliced

Preheat oven to 325°F. Lightly grease Bundt pan. In large bowl, combine flour, baking powder and salt; set aside. In another bowl, mix eggs, sugar, oil and vanilla; add dry ingredients a little at a time alternating with orange juice. In a small bowl, combine cinnamon and sugar. Layer in Bundt pan as follows: 1/3 batter, 1/3 sliced apples and 1/3 cinnamon/sugar mixture. Repeat 3 times. Bake for 1-1/2 to 2 hours or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan. Serve warm.

Zucchini Bread

Super delicious and moist!!
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Green Bean Casserole


1 (10 3/4 oz.) can  Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups Original or Cheddar French Fried Onions ** I also use 2 Large cans of French's Fried Onions.**


MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

**I have used canned green beans. When I do, I use one can of Cut Green Beans and one can of French style green beans..**

Chocolate Whoopie Pies

 I learned how to make these when my husband requested them one year.  :)

3 cups sugar
1 cup butter, softened
4 large eggs
1/2 cup oil
1 1/2 tablespoons vanilla
6 cups flour
2 cups cocoa powder (unsweetened)
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3 cups milk
1 cup butter, softened
1/2 cup shortening
1 1/2 cups marshmallow cream topping
3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup half and half
Preheat oven to 350 degrees. In a large mixing bowl, with an electric mixer, cream butter and sugar together until creamy. Add eggs, oil, and vanilla and mix until well combined. In another large bowl, sift flour, cocoa, salt, baking powder, and baking soda. Alternately add flour mixture and the milk to the egg and sugar blend, mixing well. Using a 1/4 measuring cup or large ice cream scoop (remember, you want them to be uniform), place six circles of batter on a prepared baking sheet and bake for 10 minutes. Remove from oven and allow to cool.
For the filling, combine all ingredients except for the half and half in a large mixing bowl with an electric mixer until a thick, uniform paste forms. Slowly add in the half and half until you reach a thick, creamy texture. You may add more or less half and half, depending on your taste.
Once the cakes have cooled, spread the filling between two cookie cakes. Wrap individual whoopie pies in plastic wrap for best handling and storage.

Bacon & Cheese Stuffed Mushrooms

3 - 8oz containers of Mushrooms w/ stems (produce section)

1- 3oz pkg of Oscar Mayer Real Bacon Bits

1- 8oz pkg Fancy Shred Colby Jack Cheese

Preheat oven to 350.

Stem and clean mushrooms and place open side up on a foil covered cookie sheet.

Mix most of the cheese w/ the bag of bacon bits and grab little pinches of the mix and stuff into the Mushroom caps..  Put back on cookie sheet and bake for 15-20 mins until cheese is bubbly and melted..   ENJOY!!

Chex Muddy Buddies

Muddy Buddies
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
...1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 servings (1/2 cup each)