Cake Balls

1 boxed cake mix, any flavor, baked according to package directions in 9 x 13 pan
1 can icing (16 oz), any flavor (I only used 3/4 of the can)
candy coating (about 3 oz)

Using a fork, crumble completely cooled cake. Add icing and mix well. The icing will completely blend into the cake. Form into balls using a melon baller (or your hands if you don't have one). Place balls on a cookie sheet and place in freezer for 15 minutes. Melt candy coating. Using a toothpick, dip balls into candy coating. Place on wax paper to set.

Hashbrown Casserole

1 bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)
1 cup shredded cheddar cheese (or a bit more if you like)

Stir all the ingredients together. Bake in an oven at 350 degrees for about 1 hour. Or place in the crockpot to cook them.

Stromboli

1 loaf frozen bread dough, thawed
2 egg yolks, save the whites
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic powder
1/4 tsp. pepper
1 Tbs. Parmesan cheese
2 Tbs. oil
Filling: pepperoni, sausage, ham, veggies etc.
Mozzarella cheese – about 2 cups
1 jar pizza sauce
Spread the dough out on a buttered cookie sheet, like a pizza crust. Mix the other ingredients (minus the fillings) and spread like butter on the crust. Layer the fillings and top with cheese.

Roll it up starting with the long edge so you end up with a long, log shape. Place it seam side down on the cookie sheet. Brush with the reserved egg white. Bake at 350 degrees for 30-40 minutes. Slice and serve with the pizza sauce

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies


2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Vanilla Pudding Chocolate Chip Cookies

Ingredients:
1 1/2 Cups Shortening
1/2 Cup Granulated Sugar
1 Cup Brown Sugar
3 Eggs
1 Teaspoon Vanilla Extract
1 Package Instant Vanilla Pudding Mix (Jessica says the recipe calls for the 4 serving one, but she uses the bigger one, which is 6 servings, so that's what I used and would recommend using as well)
1 1/2 Teaspoons Baking Soda
3 1/3 Cups All-Purpose Flour
1 Bag Semi-Sweet Chocolate Chips
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Directions:
In a large bowl, cream together shortening and both sugars until fluffy. Mix in eggs and vanilla. Stir in vanilla pudding mix. Add baking soda and flour and mix until everything is evenly combined. Mix in chocolate chips. Using a cookie scoop or spoon(s) drop by teaspoonfuls on ungreased cookie sheets. Bake in a pre-heated 350 degree oven for 10 minutes. *Note: I think my cookie scoop is about a tablespoon sized one, and that worked perfectly for me. Either way, these will come out great!

Cheesy Tots

WHAT YOU NEED:

16oz bag of shredded hash browns
8oz or so of shredded cheese of choice
dash in some of your fave seasonings

bread crumbs....


WHAT YOU DO:

mix together in a bowl...then form into shape (balls or small patties)

lightly roll in the bread crumbs

place on cookie sheet

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you can either from here bake immediately or freeze them then package for later use or frying....

Smothered Steak

2 lbs. ground sirloin
1 cup plain bread crumbs
salt and pepper
8 oz package of sliced, fresh mushrooms
large onion, sliced
2 envelopes brown gravy mix
2 cups water
Combine the meat, bread crumbs, salt and pepper. Shape into 1/2 ” thick patties.

In a skillet, brown the patties on both sides. Cook them until done. Or, if you are going to freeze the dish and are in a hurry, like I was the day I made these, just brown them. They can finish cooking in the oven when you’re ready for them.

Remove the meat from the skillet. Add the mushrooms and onions to the skillet and saute about 10 minutes. Whisk the gravy and water together and add to the skillet, cooking until thickened, which should take just a couple minutes.

If eating that night, return the meat to the skillet with the gravy and let it heat for a couple minutes.

If freezing, put the meat in a casserole dish or foil pan. Pour the gravy over the top. Cool it a bit and then seal tightly with foil. Label with the instructions “Thaw in fridge. Bake at 350 degrees for 1 hour or until done

Chicken and Vegetable Dumpling Soup

*Serves 6

Chicken and Broth:
4 cups chicken broth
4 cups water
2-3 chicken breasts (about 1 1/2 pounds)

Vegetables:
1 1/2 tablespoons olive oil
2 stalks celery, chopped
2 large carrots (6-7 baby carrots), chopped
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup frozen peas

Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.

While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.

In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and cook, stirring gently for one minute.

For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't overmix, it is ok if there are a few dry spots of flour here and there).

Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don't make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.

BBQ Ranch Chicken Club Wraps

seasoned chicken breast, cooked, sliced
bacon, cooked, diced
lettuce, cut or shredded (I used a bagged salad mix)
tomatoes, diced
avocados, mashed
shredded cheese
ranch dressing
BBQ sauce
10"-12" tortillas


Combine ranch dressing with a little BBQ sauce, to taste. Spread a little on a tortilla, then layer on the mashed avacado, lettuce, chicken, tomatoes, bacon, cheese, drizzle with extra sauce if desired. Carefully roll up tortilla, slice in half and serve.

Hearty Breakfast-one pan

1-lb. sliced bacon, diced
1 medium onion, chopped
2 packages (16-oz. each) frozen shredded hash brown potatoes, thawed
10 eggs
Salt and pepper to taste
2 cups shredded cheddar cheese (optional)
Chopped fresh parsley

Chop raw bacon, then in a large skillet, cook bacon over medium-high heat adding the onions about 3 minutes into the cooking time. Cook until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash brown to skillet; mix well.

Stirring occasionally, cook over medium heat for 10 minutes until browned. Make 10 "wells" evenly spaced in the hash browns. Place one egg in each well. Sprinkle with salt and pepper.

Sprinkle with cheese if desired Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parley; serve immediately. Yields 10 servings. Enjoy!