Cream Cheese Potato Soup

Ingredients
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Directions
Combine broth, potatoes, onion, and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.

this will serve 4-6 people

Bourbonless Chicken

Ingredients
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.

Oreo Balls

Ingredients
1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Directions
Using a blender or hand held mixer, mix Oreos and cream cheese together.
Roll into walnut size balls.
Chill for an hour.
Melt approximately 3/4 package of white almond bark.
Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
Allow to harden on wax paper.
Takes about 15 min.
While waiting, melt about 1/4 package of chocolate almond bark.
When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Banana Cake With Cream Cheese Frosting

Ingredients
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
FROSTING
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
GARNISH
chopped walnuts
Directions
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
tir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.

Waffles

Ingredients

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
2 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Crock Pot Pepper Steak

Ingredients

2 pounds beef sirloin, cut into 2 inch strips or buy the pre cut bag
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Directions

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, , stewed tomatoes, soy sauce, sugar, and salt. Add the bell peppers during the last few hours of cooking
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Serve over rice

Crock Pot Beef Stroganoff

Ingredients

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
Directions

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Crockpot Chicken Stroganoff

Ingredients

4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Serve over rice or noodles

Jalapeno Popper Spread

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese real stuff not the canned kind
Directions

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.

Big Soft Ginger Cookies

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon orange juice
1/4 cup molasses
2 tablespoons white sugar
Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the OJ and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Banana Crumb Muffins

Ingredients

1 1/2 cups all-purpose flour
1 tsp vanilla
1/2 tsp nutmeg
3/4 tsp cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder vanilla nutmeg cinnamon and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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.