Tiramisu Toffee Dessert

Ingredients

1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
1 cup white sugar
1/2 cup chocolate syrup
1 (8 ounce) package cream cheese
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped

Directions

Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.

Nutritional Information open nutritional information

Amount Per Serving Calories: 434 | Total Fat: 28.4g | Cholesterol: 134mg

Candy Cane Dessert

16 oz cool whip thawed
1 lb. sm. marshmallows
1/2 lb. candy canes or peppermint candy
1 lb. Oreo cookie crumbs
Mix cool whip and add marshmallows and crushed candy canes. Spread layer of crumbs on bottom of pan, top with cream mixture and sprinkle a few crumbs on top with a few crushed candy can crumbs mixed in. Refrigerate.

Crisp Peppernuts cookies

1 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. syrup
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. anise (ground or oil)
3 3/4 c. flour

Cream butter and sugar until fluffy. Add eggs; beat well. Add rest of liquids, then sifted dry ingredients. Chill dough for easier handling. Roll into pencil-sized ropes. Wrap in Saran Wrap and freeze. Using sharp knife, cut into hazel nut size pieces. Bake on cookie sheets at 375 degrees for 7 minutes.

Reese's peanut butter cup cookies

INGREDIENTS:

* 1 cup Crisco® Butter Shortening
* OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
* 1 cup Jif® Creamy Peanut Butter
* 1 cup granulated sugar
* 1 cup powdered sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups Pillsbury BEST® All Purpose Flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* Sugar for dipping
* Crisco® Butter No-Stick Cooking Spray
* bag of miniature Reesse's Peanut Butter Cup


PREPARATION DIRECTIONS:

1.
1.
COMBINE shortening, peanut butter, 1 cup sugar and powdered sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla.
2.
2.
COMBINE flour, baking soda and salt in medium bowl. Mix into creamed mixture at low speed until just blended. Cover and refrigerate at least 1 hour.
3.
3.
HEAT oven to 350ºF. Coat baking sheet lightly with no-stick cooking spray. Form dough into 1-inch balls.
4.
BAKE 8 to 10 minutes. Put Peanut Butter Cup in middle. Cool 2 minutes on baking sheet. Remove to cooling rack.

Party Beef

3 LBS Roast Beef (Cooked as you normally do & sliced)
3 TBSP Heinz 57 Sauce
3 TBSP Worcestershire Sauce
1/4 cup Brown Sugar
1 can Beef Consume

Roast your beef as you usually do.(I am doing crock pot) Slice when done. Combine the Heinz 57, Worcestershire Sauce, Brown Sugar and Beef consume with the juice left from roast. Put meet back into crock pot, roaster or baking pan. Cover with mixture and heat until hot.

This taste the best if you let the meat set over night or even freeze and re-warm when ready to serve.

Rasberry/Cranberry Salads

Ingredients

* 1–6oz pkg Raspberry JELL-O
* 1 cup water
* 1 cup 7 Up
* 1 cup cranberry sauce
* 1 pkg frozen raspberries (thawed)
* 2 Tbls lemon juice
*
* (Topping)
* 1 cup whip cream
* 1 cup powdered sugar
* 1-8oz pkg soft cream cheese

Directions

1. Dissolve JELL-O in 1 cup hot water. Add 1 cup 7Up and cranberry sauce; blend well. Add 1 pkg frozen, thawed raspberries and 2 tbsp lemon juice. Put in a 9” x 13” pan until filled. When set, add topping.
2. Topping: Blend all ingredients until creamy and spread over JELL-O.

CHEX pumpkin Pie Crunch

1/4 cup brown sugar
1 Tablespoon Pumpkin Pie Spice
1/4 cup butter
2 tsps vanilla
2 cups Cinnamon Chex Cereal
2 cups Wheat Chex Cereal
2 cups Honey Nut Chex Cereal
8 oz pecans

In small bowl, mix brown sugar and pumpkin spice, put off to side. In small microwave-safe dish/bowl, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.

Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Pineapple Pretzel Salad

Ingredients
•8 ounces cream cheese , softened
1/2 cup sugar
•8 ounces whipped topping
•1 can pineapple , 20 oz. crushed (well drained)
•2 cups crushed pretzels
•1/2 cup butter or margarine , melted
•1/2 cup sugar
Directions
Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425°F and bake for 5 minutes. Remove and allow pretzels to cool.
Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.
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Big Red (HOT) Popcorn

8 quarts popped corn (old maids removed)
1 c butter or margarine
1/2 c whit corn syrup
9 oz Red Hot Candy or Hot Tamales candy

Spray a large baking sheet with vegetable spray. In a medium sauce pan, combine butter, syrup and Red Hot Candy. Stir until the candy is melted. Place popcorn on baking sheet; pour candy over the popcorn and bake at 250 for 1 hour, stirring every 15 minutes. let cool and enjoy the unique flavor.

Easy Egg Drop Soup

Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:

* 4 cups chicken broth or stock
* 2 eggs, lightly beaten
* 1 -2 green onions, minced
* 1/4 teaspoon white pepper
* Salt to taste
* A few drops of sesame oil (optional)

Preparation:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

Microwave Old Henry Bars

4 c. old fashioned oatmeal
1 c. butter
1 c. brown sugar
1/2 c. corn syrup
4 heaping tbsp. chunky peanut butter
1 c. chocolate chips

Microwave oatmeal and butter in 1 quart size microwavable dish for 2 minutes. Add brown sugar and corn syrup. Microwave for 2 more minutes. Stir ingredients after each 2 minutes of microwaving. Press into pan. (bigger than 8" smaller than 9x13)

Topping: Microwave, peanut butter and chips together for 1 1/2-2 minutes. Stir and spread on bars.

Chubby Hubby Bars

Ingredients
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter or margarine (room temperature)
1 c light brown sugar
1/2 c granulated sugar
2 lg eggs
1 Tbsp vanilla extract
1 c semi-sweet chocolate chips
1 1/2 c coarsely chopped pretzels
1/4 c peanut butter chips (for top)
1/4 c chocolate chips (for top)
1/4 c coarsely chopped pretzels (for top)

Directions
1.
Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.
2.
Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.
3.
Bake for about 30 minutes or until golden brown. Cool completely.

Tami's Potato Salad

4 red skin potatoes Boiled
4 hard boiled eggs - chopped
2 TBSP Hidden Valley Dressing Mix
2 TBSP Bacon Bacon (Tastefully Simple)
Salt & Pepper

Cut Potatoes into bit size pieces. Put in medium size bowl with rest of ingredients. Stir and put in fridge. If needed add a little Hidden Valley Ranch dressing to moisten before serving.

Italian Herb Marinated Chicken Recipe

INGREDIENTS:

1 1/2 pound boneless skinless chicken breast halves
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons McCormick� Grill Mates� 25% Less Sodium Montreal Chicken Seasoning
1/2 teaspoon McCormick� Italian seasoning

PREPARATION:

Trim chicken of excess fat. Lightly pound chicken to an even thickness. Place chicken in large resealable plastic bag or glass dish. Mix remaining ingredients in small bowl. Add to chicken; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium-high heat 6 to 7 minutes per side or until cooked through.

Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Prep Time:
20 min
Inactive Prep Time:
12 hr 0 min
Cook Time:
--

Level:
Easy

Serves:
8 servings

Ingredients

* 2 cups cold heavy cream
* 12 ounces Italian mascarpone cheese (Sour Cream works)
* 1/2 cup sugar
* 1/4 cup coffee liqueur, such as Kahlua
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon instant espresso powder
* 1 teaspoon pure vanilla extract
* 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
* Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Sugar Free Meringue Cookies

1 (.3-ounce) package sugar-free gelatin
1 cup splenda
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar


Preparation:

Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks. Check out How To Make A Perfect Meringue./font>

Drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.

Yields 50 cookies.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips


DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Per Serving (1 cookie): Cal 135 (6%DV), Fat Cal. 54, Pro. 2g (4%DV), Carb. 18g (6%DV), Fat 6g (9%DV), Chol. 15mg (4%DV), Sod. 138mg (5%DV), Vit. A 47RE (4%DV), Vit. C 0mg (0%DV), Vit. E 1mg (2%DV), Calcium 16mg (1%DV), Iron 1mg (3%DV), Folate 5Ug (1%DV), Zinc <1mg (1%DV), Pot. 54mg (1%DV), Dietary Exchange: Other Carbohydrate 1, Fat 1.5

Slow Cooker Peanutty Pork

2 lbs boneless pork loin
1/4 c teriyaki sauce
2 T rice vinegar
1 t crushed red pepper flakes
1 t minced garlic
1 T cornstarch
1/4 c cold water
1/4 c creamy peanut butter
HOT COOKED RICE
1/2 c chopped green onions
1/2 c dry roasted peanuts

1. Place pork chops in a 3 qt. slow cooker. In a small bowl, combine the teriyaki sauce, vinegar, pepper flakes and garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender.

2. Remove pork and cut into bite-size pieces; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired.

Box Cake Cookies

1 box cake mix (any flavor) lemon, spice, chocolate are good
1/2 c. vegetable oil
2 eggs

Mix oil and eggs into dry cake mix. Drop by teaspoonfuls onto ungreased cookie sheet. 350 degrees, 8-10 minutes.

Cake Pops

Choose your cake mix and follow instructions and bake. Let it cool for one hour or so. Put in big bowl and crumble up into fine crumbs. Add your favorite frosting, canned or homemade. 1/2 c or so. Mix it up with fingers and set in fridge for a 2 hours or overnight. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.

When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. You could probably also freeze this.

Making Cake Pops

What you need
Lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
12 ounces chocolate chips
12 ounces white chocolate bark
Edible wax, optional
Colored sugars, candies, and other decorative sprinkles

How to make the balls
Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you've used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.

How to decorate the cake pops
Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered.

Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden.

Turtle Cheese Cake from my Cousin Cindy Stahl Gullion

1 3/4 C Chocolate graham cracker crumbs

1/3 C butter or margarine, melted

3 packages of cream cheese, softened

1 can (14oz) sweetened condensed milk

1/2 Cup granulated sugar

3 large eggs

3 Tbsp lime juice

1 Tbsp vanilla extract

1 1/2 Cup (9 oz) semi sweet chocolate morsels

2 Tbsp caramel syrup or ice cream topping

2 Tbsp chocolate syrup

1/2 Cup coarsely chopped pecans

1/4 Cup semi sweet Chocolate mini morsels



PREHEAT oven to 300 degrees. Grease 9 inch springform pan.

CRUST: combine crumbs and butter in medium bowl. Press onto the bottom and one inch up side of pan.

FILLING: Beat cream cheese and milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave 1 1/2 Cups of morsels in medium, uncovered microwave safe bowl on HIGH power for 1 minute; STIR. If needed, heat additional 10-15 second intervals, stirring just until morsels are melted. Stir 2 cups of batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with the yellow batter. BAKE 70-75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge and let cool completely. Drizzle syrups on top. Sprinkle with nuts and mini morsels. Refrigerate several hours. Remove side of pan.

Carnitas Mexican Pulled Pork

* 2 lb Pork Loin
* 1 Tablespoon Cumin
* 2 Tablespoons Oregano
* 1 Tablespoon Crushed Red Pepper Flakes
* 2 Tablespoons Chili-Lime Powder, or Chili Powder
* 1 Tablespoon Chicken Bouillon Powder
* Freshly Ground Black Pepper, to taste
* Salt to Taste
* 2 Tablespoons Vegetable Oil
* 1 Large Onion
* 2 Habanero Chile Peppers, Minced
* 2 Garlic Cloves, Minced
* 1 Bay Leaf
* 2 Cups Orange Juice
* Freshly Squeezed Juice of 1 Lime
* 2 Cups Milk
* 1/2 Cup Butter, or Lard
* 1/2-1 Cup Water

Directions:

Lay the pork loin fat-side down. Cut it through to the fat in about 1-2″ wide strips. Be careful not to cut all the way through the fat! The “strips” must still be attached by the fat.

Mix the cumin, oregano, red pepper flakes, chili-lime powder, chicken bouillon, black pepper, salt in a small bowl. Coat the pork loin with spice mixture, including the fat side and down into all the cuts.

Put the pork loin fat-side down in a large heavy-bottomed pot set over medium heat. Pour the vegetable oil into the pot around the pork loin. Cut the ends off the onion, peel off its skin, cut the onion in half. Then cut it into wedges. Arrange the onion wedges in the pot around the pork loin. Add the habanero peppers, garlic, and bay leaf to the pot.

Pour the orange juice into the pot surrounding the pork loin, being careful not to wash the spices off it. Add the lime juice and milk, again trying not to wash the spices off the pork loin. Cut the butter into smaller slices and add to the broth.

Add enough water to just cover the pork loin, about 1/2 to 1 cup.

Reduce heat to low and simmer covered for about 3 hours. Remove the pork loin from the pot. It should be falling apart at this point. Preheat oven to 400 degrees Fahrenheit. Using a large fork, press the meat apart into smaller bite-size pieces. This will be very easy to do as the meat should be very tender and easily fall apart.

Put the pulled pork (carnitas) into an oven dish and add the onions. Spoon some of the broth from the pot over the meat. Toss the meat to cover it thoroughly with the broth. Discard the remaining broth in the pot, or freeze it to serve as a base for another dish.

Bake the carnitas for about 15 minutes until the broth cooks off and the tips of the meat are a bit crispy. If there´s still broth in the dish, remove it from the oven, toss the meat in the juice again, put it back in the oven for another 5-10 minutes or so, and then remove.

Enjoy the carnitas with warmed corn tortillas, beans, and pico de gallo.

Tami's EASY Cheese Enchilda's

4 Cups Shredded Cheese (Mexican, Cheddar, Pepper Jack, Combination whatever you like)
20 corn tortillas
2 cans of Red Enchilada Sauce (I use Old El Passo Brand,Mild)

Warm 7 shells in microwave for 30 seconds. (put between paper towels to warm up) Take a handful of cheese put in center of tortilla and roll. Put in sprayed 9 x 13 pan. Roll tight. Fill pan. Pour cans of sauce over enchilada's. Put remaining cheese on top. Bake at 350 for 25 minutes. And serve with re-fried beans, rice, chips, salad, sour cream, etc.

Mint Chocolate Cake

Ingredients

* 1 (18.25 ounce) package chocolate cake mix
* FROSTING:
* 1/2 cup butter or margarine, softened
* 2 cups confectioners' sugar
* 1 tablespoon water
* 1/2 teaspoon peppermint extract
* 3 drops green food coloring
* TOPPING:
* 1 1/2 cups milk chocolate chips
* 6 tablespoons butter or margarine, softened
* 1/4 teaspoon peppermint extract

Directions

1. Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
3. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.

Cheesecake

Ingredients:

* cooking spray
* 2 tablespoons flour
* 4 (8 ounce) packages cream cheese, softened
* 3 eggs
* 1 cup sugar
* 2 teaspoons vanilla
* 1/2 cup sour cream


# Spray 10in springform pan with cooking spray.
# 2 Toss the flour in the pan, coating well.
# 3 Mix cream cheese and eggs.
# 4 Add sugar and vanilla, mix well.
# 5 Fold in sour cream.
# 6 Pour into pan.
# 7 Bake in center of 325* oven for 1-1-2 hour.
# 8 Turn oven off, allow cheesecake to sit in oven for 1 hour.
# 9 Chill.
# 10 Top with choice of toppings.

Easy Pork Chops and Stuffing

* 6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
* 1 Envelope of Dry Onion Soup
* 1 Can (10-3/4 oz.) Condensed cream of mushroom soup
* 1/4 C. water
* pepper, to taste
* dry boxed stuffing mix, optional, see instructions

Preparation:
Place chops in crockpot. Cover with onion soup, condensed soup (directly from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.
Unbelievably moist, tender chops.

Soft Snickerdoodle Cookies

Ingredients:

Servings:

24
Servings Size

*

Update

* 1 cup butter
* 1 1/2 cups sugar
* 2 large eggs
* 2 3/4 cups flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 3 teaspoons cinnamon

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1. 1 Preheat oven to 350°F.
2. 2 Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. 3 Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. 4 Blend dry ingredients into butter mixture.
5. 5 Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. 6 Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. 7 Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. 8 Coat by gently rolling balls of dough in the sugar mixture.
9. 9 Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. 10 Remove from pan immediately.


Read more: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496#ixzz1EWwDNIp5

Taco Soup

* 2 pounds of hamburger meat
* 1 box of Chicken Broth
* 1 can Rotel tomatoes (I puree the can) ( I don't like chunks)
* 1 can Tomato Sauce
* 1 package Hidden Valley Buttermilk Dressing Mix
* 1 package of Taco Seasoning (any brand)
* 1 can Pinto Beans (Drained)
* 1 can Black Beans (Drained)
* 1 can Light Red Kidney Beans (Drained)
* 1 can corn (Drained)

Brown hamburger meat. Drain off fat. Add all ingredients into Crock Pot on Low. The longer it is cooked, the better it becomes.

Pizza Soup

1 Big Jar of Spaghetti Sauce
1 can of Tomato Soup
1 Can of water
1 T of Italian Seasoning
1 tsp Garlic Salt
1/4 c. Parmesan Cheese
1 Pkg of mini Pepperoni
1/2 pkg of Frozen meatballs cut in half (I had frozen left over homemade meatballs that I cut up)
Canadian Bacon chopped up into small pieces
If you like vegetables on your pizza add green peppers, onions, mushrooms, black olives etc.

Heat on low for 6 to 8 hours. Serve with shredded mozzarella cheese on top of soup. Sever with bread sticks .

Easy Peanut Butter Pie

FROZEN PEANUT BUTTER PIE

2 Graham Cracker Pre-Made Pie Shells
2 c. powdered sugar
1 c. peanut butter
8 oz. cream cheese
12 oz. Cool Whip

Mix together powdered sugar, peanut butter, and cream cheese. Fold in Cool Whip.

Divide mixture into 2 pie shells. Freeze. Set out few minutes before serving.

Very rich, but nice to keep on hand for quick dessert.

GRANOLA CHOCOLATE CHIP COOKIES

6 tbsp. butter
1/2 c. brown sugar
1 egg
1 c. all-purpose flour
1/2 tsp. baking soda
Dash of salt
3 tsp. cinnamon
1 tsp. ginger
1 c. granola
2/3 c. chocolate chips

Cream the butter and sugar. Beat in the egg. Combine the flour, baking soda, salt, cinnamon, ginger and granola. Stir into the butter mixture, combining thoroughly. Add chocolate chips. Drop from teaspoon onto lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until browned. Remove form sheets. Cool on racks. Good served with after-dinner coffee, grapes, or other fruit. Approximately 36 cookies.