Mini Cheesecakes

Ingredients

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese make sure it is set out to room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes, DO NOT ALLOW TO OVER COOK IF IT CRACKS ON TOP IT IS OVERCOOKED AND WILL NOT BE CREAMY
Cool top with cherry pie filling or:
These are delicious as is, but I made three different flavors using this batter with tremendous success and professional GOURMET looking results! White Chocolate Red Raspberry: mixed 1/2 cup melted white chocolate into 1/3 of the batter, swirled 1/4 cup raspberry coulis into batter before fillig muffin cups and once baked I topped each with 1/2 teaspoon warmed seedless raspberry jam and drizzled melted white chocolate over the tops. Chocolate Chip - substituted crushed oreos for nilla wafers, added 1/2 cup mini chocolate chips to 1/3 of batter, once baked topped with 1/2 teaspoon chocolate ganache. Cherry Almond - substituted graham cracker crumbs for nilla wafers, added 1/2 teaspoon almond extract 1/3 batter and 1/2 teaspoon almond extract to cherry pie filling. Once baked, topped each with 1 teaspoon sweetened sour cream topping (1/2 cup sour cream + 2 tbsp sugar + 1/2 teas vanilla extract) 2-3 cherries and sliced almond.
Raspberry Coulis
1 (10 ounce) package frozen raspberries
1 tablespoon raspberry juice or water
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon orange zest
To make Raspberry Coulis: In a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes until melted; then add sugar until dissolved turn down to medium. In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add rind and cool.

Pudding Poke Cake

Ingredients

1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners' sugar
4 cups milk
Directions

Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

Chicken Pesto Pizza

Ingredients

1/2 cup pesto basil sauce I get the one from COSTCO
1 (12 inch) pre-baked pizza crust I use Boboli Thin Crust
2 cups cooked chicken breast strips COSTCO has strips already cooked
1 (6 ounce) jar artichoke hearts, drained, I use the marinated artichokes but make sure you drain them
1/2 cup shredded fontina cheese or mozzarella
I jar your favorite italian dressing
Directions
I first mix the cooked chicken with the Italian dressing for flavor.
Preheat the oven to 450 degrees F (230 degrees C).
Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Chocolate Ganache

Ingredients

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional) I use rum extract
Directions

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Raspberry Cheesecake Stuffed French Toast

Ingredients

1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping
Directions

In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

Vanilla Crepes

Ingredients

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
Directions

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Tiramisu Layer Cake

Ingredients

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur or flavoring

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur or flavoring

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur or flavoring

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Crock Pot Ham

Ingredients

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham
Directions

Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Slow Cooker Pot Roast

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
bag of baby carrots and a few peeled potatoes
Directions

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Add the potatoes and carrots for the last few hours of cooking, I also add a sliced onion to the top of it all
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. After you take the roast out of the pan and slice it, use the soup mixture for your gravy on the potatoes.

Bacon Wrapped Smokies

Ingredients

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste
Directions

Preheat the oven to 325 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

BBQ Pork for Sandwiches

Ingredients

1 (14 ounce) can beef broth
3 pounds boneless pork roast I use the ones from COSTCO boneless
1 (18 ounce) bottle barbeque sauce I like baby rays
Directions

Pour can of beef broth into slow cooker, and add boneless pork roast. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
**Preheat oven to 350 degrees Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
Usually I just leave it in the crockpot and after I shred it I let it cook another couple hours on high, it is very tender

Brown Sugar Meatloaf

Ingredients

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

Meat Loaf and Gravy

Ingredients

1 1/2 pounds ground beef
1/2 cup Italian-seasoned dry bread crumbs
1 egg, beaten
1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
1/4 cup water
Directions

Mix thoroughly beef, bread crumbs and egg. Shape firmly into 8x4-inch loaf in baking pan.
Bake at 350 degrees F for 30 minutes. Spread 1/2 can soup over top of meat loaf. Bake 30 minutes or until done.
Mix 2 tablespoons drippings, remaining soup and water in saucepan. Heat through and serve with meat loaf.

Tortilla Soup (for Jenny)

2 large cans Chicken Broth
2 can El Pato Salsa de Chile Fresca
2 can diced green chilis
dash chili pepper
dash cumin
4 chicken breasts grilled and well seasoned with salt and pepper and cumin
1 avocado diced
3-4 fresh roma tomatoes
Blue tortilla chips
Shreadded Monterey Jack Cheese

Mix together in a large pot broth, El Pato, green chilies, chili pepper and cumin. Cut up the grilled chicken and put in the pot, cook on medium to high heat for 1 hour and about 15 minutes, before serving add the tomatoes and avocado. When you serve this in each bowl you should add some blue chips and cheese.

Chicken Salad Sandwiches (for Kaitlyn)

2 1/2 cups of cubed cooked chicken (I use canned white meat, drained)
1 cup of chopped celery
1/2 cup slivered almonds toasted
2 cups pineapple tidbits, drained
1 TBS parsley
1 cup Mayo (not miracle whip)
1/2 cup whipped cream, whipped until it is stiff (NOT COOL WHIP)
1 tsp salt
1 cup purple grapes (optional)

Fold whipped cream and mayo together, then add all of the other ingredients and mix well. Serve on crescent rolls.

Pumpkin Bread

You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

INGREDIENTS
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Variations
Add raisins, mini chocolate chips (the best), pecans, or walnuts

Downeast Maine Pumpkin Bread

"This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"

INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTIONS
Preheat oven to 350 degrees F Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Chocolate Chip Cookies

INGREDIENTS
2 cups canned pumpkin
2 cups white sugar
1 cup vegetable oil
2 egg
4 cups all-purpose flour
1 tablespoon and 1 teaspoon baking powder
1 tablespoon and 1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons milk
2 tablespoons vanilla extract
4 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
DIRECTIONS
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.

Iced Pumpkin Cookies

INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency

Pumpkin Cookies

INGREDIENTS
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar
DIRECTIONS
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Pumpkin Bars

INGREDIENTS
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Apple Pumpkin Muffins

INGREDIENTS
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine

DIRECTIONS
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Crock Pit Chicken Tacos (for Mysti)

1 pkg Lowry's taco seasoning
1/3 cup salsa I just use Pace
1 can diced green chiles
1/4 cup water
4 frozen chicken breasts

Mix all ingredients, except chicken together in a bowl
Put frozen chicken in crock pot and pour sauce over it
Cook on high for 4 hours. Shred chiceken in or out of the crockpot with a fork, if you take it out to shred it put it back in the crockpot.
Continue cooking on High for 3-4 more hours. Put on low if you are going to be gone and need to leave it for longer than 4 hours.

Serve as tacos with lettuce, tomatoes, cheese, avocado--whatever you like on your tacos, or you can make burros with the chicken.

Fruit Pizza (for Kaitlyn)

8 oz. cream cheese
1/3 cup powder sugar
2 tsp vanilla
1 large roll Pillsbury sugar cookie dough

glaze: 2 TBS cornstarch
1/3 cup sugar
1 cup orange juice

slice cookie dough and pat it down in a round pizza pan, bake according to directions on the package, or until golden brown. Cool completely. Mix together until smooth cream cheese, powder sugar, and vanilla. Spread over the cooled cookie dough. On top of the cream cheese mixture, I always put grapes, blueberries, kiwi, strawberries, nectarines or peaches, any fruit you like that is in season. After the fruit is arranged I make the glaze, Mix all the glaze ingredients in a small saucepan over med heat until it is think, MAKE SURE YOU STIR THE WHOLE TIME. then drizzle over the pizza.

Cream Filling for Cupcakes

Cream Filling Enough to fill and decorate 24 cupcakes

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Dissolve the salt in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.