NO BAKE COCONUT SNOWBALLS

NO BAKE COCONUT SNOWBALLS

INGREDIENTS

1 3/4 cups unsweetened shredded coconut
3 tsp coconut oil
3 tbls maple syrup
2 tbls unsweetened coconut milk
1/2 tsp vanilla extract
1/8 tsp salt
organic dark chocolate
INSTRUCTIONS

Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency.
Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week.
Bring to room temperature before serving.
Chocolate Snowballs
If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the the shaped coconut balls to firm up in the refrigerator, preferably overnight. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.paragraph 2

TACO BRAID

TACO BRAID

INGREDIENTS

1 canister refrigerated pizza crust
2 tablespoons olive oil
1/2 cup chopped onion
1 lb. Zaycon Fresh 93 / 7 Super Lean Ground Beef
3 tablespoons Homemade Taco Seasoning
1/2 cup water
1 cup Fiesta Blend shredded cheese, divided
1 tomato, diced, plus additional for top, if desired
2 tablespoons unsalted butter, melted
2 cups chopped Romaine lettuce
Sour cream and taco sauce for serving, if desired
INSTRUCTIONS

Prepare a rimmed baking sheet by lining it with parchment.
Preheat oven to 375 degrees F.
in a large skillet heat the olive oil over medium heat.
Add the chopped onion and cook until soft, about 3 – 5 minutes.
Add the Zaycon Fresh 93 / 7 Super Lean Ground Beef and cook until brown.
Add the Homemade Taco Seasoning and water and mix until well incorporated.
Reduce heat to low and simmer for 5 – 7 minutes.
Meanwhile, transfer the piece of parchment to your work surface.
Place the pizza dough on the parchment and roll it so that it measures 10 X 15 – inches.
With a pizza cutter, make slices 1 1/2 – inches thick and 3 – inches in along both long sides of the dough.
Place the ground beef down the center of the dough.
Cover the beef with 3/4 cup of cheese and then add the diced tomato.
Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it.
Repeat the wrapping with the remaining slices just until the last two.

Reese’s Peanut Butter Cream Cheese Ball

Reese’s Peanut Butter Cream Cheese Ball

INGREDIENTS

8 oz. cream cheese
1 cup powdered sugar
3/4 cup Reese’s spreads
3 tbs. brown sugar
1 cup mini chocolate chips
INSTRUCTIONS

Mix cream cheese, powdered sugar, Reese’s spread, and brown sugar together in a bowl using a mixer.
Place mixture on top of a piece of wax paper and pull all ends of paper into middle to create a ball out of the mixture.
Place ball of cheese into a ziploc bag and place in freezer for 2 hours.
Pull out of freezer and remove from bag and wax paper, gently form the ball into a round circle and once you have desired shape spread the mini chocolate chips across a plate.
Roll your ball over the chocolate chips coating all sides. Gently push chocolate chips in until all sides are covered.
Place ball back in fridge to firm up.
Serve with apples, nilla wafers, graham crackers or more for an appetizer cheese spread!

PEANUT BRITTLE

PEANUT BRITTLE

INGREDIENTS

Makes 1 pound
Ingredients:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
INSTRUCTIONS

1.Grease a large cookie sheet. Set aside.
2.In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3.Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces

The Secret to Making the Perfect Chocolate & Peanut Butter No Bake Cookies

The Secret to Making the Perfect Chocolate & Peanut Butter No Bake Cookies

INGREDIENTS

1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1 cup creamy peanut butter
3 cups instant oats
2 teaspoons pure vanilla extract
INSTRUCTIONS

In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly)
Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
Remove from the heat immediately.
Add in the peanut butter – stir. Add in the oats – stir. Add in the vanilla – stir.
Drop by tablespoons onto baking sheets lined with wax paper.
Let cool for 30 minutes or until set

TACO SPAGHETTI TO DIE FOR

TACO SPAGHETTI TO DIE FOR

INGREDIENTS

1 tablespoon olive oil
1 pound ground beef
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.

Peach Roll Up Dessert

Peach Roll Up Dessert

INGREDIENTS

2 whole large peaches.
2 (8 oz) cans of crescent rolls.
2 sticks of butter.
1-½ cup of sugar.
1 tsp of vanilla.
Cinnamon.
1 (12 oz) can of mountain dew.
INSTRUCTIONS

Preheat the oven to 350° and butter a 9×13 pan.
First prepare the peaches. Peel and pit them then cut into 8 slices. Roll each peach slice in a crescent roll and arrange in the pan.
In a saucepan, melt the butter and stir in the sugar and vanilla.
Pour the butter mixture over the peaches and the mountain dew around the edges.
Sprinkle a little cinnamon over the top and bake for 40 minutes.
Easy, peasy and sweet! This will make the perfect dessert! You can choose any fruit you like, but I can assure you that peaches are the best! Give it a try, you won’t regret it.

FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

INGREDIENTS

This blueberry cheesecake is so good because you use fresh blueberries and the crust is homemade.
Nutty Graham Cracker Crust
1 cup graham cracker crumbs (Can roll with rolling pin or use food processor until finely ground)
1/2 cup old-fashioned rolled oats (Could use quick-cooking oats)
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted
Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.
Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before)
INSTRUCTIONS

1 (8 ounce package) cream cheese, softened
1 (14 ounce) can sweetened condensed milk (Not evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.
Fresh Blueberry Topping
2 cups fresh blueberries (you could use frozen)
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
1 tablespoon lemon juice
Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.
Keep this cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.

Chocolate Fudge Cake

Chocolate Fudge Cake

INGREDIENTS

for the cake
– 2 cups all-purpose flour
– 2 cups sugar
– 2 sticks butter
– 1 cup water
– 5 Tablespoons cocoa powder
– 2 eggs
– 1/2 cup buttermilk
– 1 teaspoon baking soda
– 1 teaspoon vanilla
INSTRUCTIONS

Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.
for the fudge icing
– 1 stick butter
– 4 Tablespoons milk
– 4 Tablespoons cocoa powder
– 1 (16-ounce) box powdered sugar
– 1 teaspoon vanilla
– 1 cup chopped pecans
In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.

JOHN WAYNE CASSEROLE

JOHN WAYNE CASSEROLE

INGREDIENTS

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers
INSTRUCTIONS

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Saute remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned

Long John Silver’s Batter Fish or Chicken

Long John Silver’s Batter Fish or Chicken

INGREDIENTS

Batter:
1 1/2 cups flour
4 tablespoons cornstarch
1/2 Teaspoon Baking Soda
1/2 Teaspoon SALT
1 1/2 cups hot water
You’ll also need chicken or fish
INSTRUCTIONS

In a mixing bowl sift together the dry ingredients. Add the water and mix well. Completely coat the chicken or fish fillets with the batter and fry until golden brown

Easy Baked Meatballs

Easy Baked Meatballs

INGREDIENTS

1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil
INSTRUCTIONS

Mix all ingredients with hands.
Form into golfball sized meatballs.
Bake at 350 degrees for 30 minutes.

Creamy Bacon and Cheese Dip

Creamy Bacon and Cheese Dip

INGREDIENTS

16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)
INSTRUCTIONS

1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.
2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).

CHICKEN & DUMPLIN CASSEROLE

CHICKEN & DUMPLIN CASSEROLE

INGREDIENTS

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
INSTRUCTIONS

Preheat oven to 350 degrees.
Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown

The Best Beef Stew Ever

The Best Beef Stew Ever

INGREDIENTS

2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional).
INSTRUCTIONS

In a large pot, heat the oil and stir in the beef and flour until browned.
Pour in the water and broth and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 1 hour.
Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.
Mix in the corn, green beans and simmer for 30 minutes and Voila!