8 to 12 oz. Cool whip
4 to 5 SNICKERS bars cut into pieces (use Milky Way if you don’t like nuts)
5 to 6 diced apples
3 to 4 sliced bananas
Every time I go grocery shopping I’m shocked by the prices. I don’t know why I haven’t gotten used to it but everything always seems over priced to me. Nearly $5 for a box of butter? That just seems crazy. I’m always looking for ways to save money, especially on everyday items. The new American Express Blue Cash cards can help you do just that. There are two different options so you can choose the one that best suits you and your family. Here’s some more information on each one:
– You’ll earn the most cash back with this card but it carries an annual fee of $75. The good news is, there is a for Blue Cash Preferred members. To receive it, spend $500 during the first 90 days of your membership. When you use your Blue Cash Preferred card you’ll earn 6% cash back at grocery stores, up to 3% cash back at department stores and gas stations and 1% on all other eligible purchases. With your Blue Cash Preferred card you’ll earn more cash back at supermarkets than any other card available on the market today.
– This card does not carry an annual membership free, however the cash back structure is lower. You’ll still earn 3% cash back at grocery stores, 2% cash back at department stores and gas stations, and 1% on all other eligible purchases
Both cards– Immediately start earning cash back with no spend minimums or cash back caps. Benefits don’t change so you know exactly what to expect.
To learn more about the Blue Cash Preferred and Blue Cash Everyday cards, visit.
My husband used to be completely against credit cards when we first met. Now we have one that we use for almost everything. It’s a rewards card and we pay off the balance each month so we don’t pay finance charges. It helps build our credit, is available for emergency purposes and allows us to earn cash or rewards for purchases we are making regardless. The Blue Cash Card is a great option for this sort of spending because it allows you to earn the most cash back on everyday items. Cool, right?
American Express has provided a $600 AXP gift card to give away to one lucky Mommies with Cents reader. All you have to do is submit a recipe using just 6 ingredients!
Enter the giveaway by filling out the form below. Also, be sure to check out all of our other giveaways. This giveaway is open until August 17, 2011 at 11:59 pm CST to U.S residents.
Your information is confidential and used for contacting the winner and prize fulfillment purposes only.
A complimentary $600 grocery gift card was provided to facilitate this giveaway. An additional $600 gift card will be provided for the winner by the sponsor. All opinions expressed here are my own. See Mommies With Cents disclosure policy for more details.
Easy Pasta Fagioli
Tubettini Pasta (1 box)
1 can cannelini beans
1 can red kidney beans
1 can crushed tomatoes
italian seasonings – basil/oregano
garlic
Simmer garlic in olive oil. add crushed tomotoes and 1 cup water.
Add cooked pasta, seasonings and rinsed/dried beans to mix. Cook on low/covered for about 1 hours.
LEMON PUCKER COOKIES
1 Box of any lemon cake mix
1/2 C flour
3 eggs
1 T lemon extract
Zest of 1 lemon
1 7oz. bag of Lemonheads, pulverized in blender
Add all ingredients together and mix well with electric mixer. Roll dough into balls the size of a walnut and roll in granulated sugar (if desired). Place onto well greased cookie sheet and flatten them just a bit. Bake at 375 degrees for 10 minutes…not longer and then cool completely on cooling racks.
Shrimp Stuffed Twice Baked Potatoes
6 large baking potatoes
1 Stick of Butter or Margarine
2 cups of Shredded Sharp Cheddar Cheese
2 cups of Shredded Monterey Jack Cheese
(Additional Shredded Cheese or whatever type of shredded cheese you desire for topping on potatoes)
16 oz of regular or light Sour Cream
1 pound of Shrimp, peeled and sauteed
Condiments-
Salt, Black Pepper, Tony’s for taste
Vegetable Oil for coating potatoes
1. Preheat oven to 350 degrees.
2. Wash and dry potatoes…then use a fork to poke holes into one side of each potato…then coat with vegetable oil and place on a foil covered pan. Bake potatoes for approximately 1 hour.
3. Take the 1 stick of butter or margarine and place in mixing bowl
4. While potatoes are baking, take the 1 pound of shrimp and peel and de-vein (if you like), and saute the shrimp in butter for a few minutes on both sides
5. After potatoes are finished baking, remove from oven and let cool for a few minutes, then slice each potato in half.
Leave oven on as you will be placing potatoes back in oven in a few minutes.
6. Scoop potatoes from each potato half and place in mixing bowl with butter, then add sour cream, salt, black pepper, and Tony’s for taste if you like.
Place potato shells to the side as you will need these again in a few minutes.
7. Mix the potatoes with the ingredients with a spoon, by hand, or for best results use an electric mixer on medium to high.
8. Take the sauteed shrimp (cut each shrimp in half if you like) and 2 cups of cheddar and 2 cups of monterey jack shredded cheeses and gently mix into potato mix
9. Once shredded cheeses and sauteed shrimp are mixed into the potato mix, gently scoop mixture back into potato shells as high as you can for each one.
10. Once each potato is filled, top with shredded cheese (whichever shredded cheese(s) you choose).
For best results mix cheddar and monterey jack cheeses and then place on top of potatoes.
11. Place potatoes back into oven for an additional 20-30 minutes.
12. Remove from oven…let cool for a few minutes then serve.
Sopapilla Cheesecake
Two cans of crescent rolls (I only use Pillsbury)
Two 8 oz packages of cream cheese (I only use Philly), softened
1 1/2 cups granulated sugar (I use C&H), divided
1 tsp + REAL vanilla
1 tsp (more if you like) Cinnamon
1 stick of REAL butter, melted
Press one can of the crescent rolls on the bottom of a 9×13 pan, pinching to seal the seams.
In mixing bowl, combine together the cream cheese, one cup of sugar, and the vanilla until smooth. Spread over the crescent rolls.
Press together the second can of crescent rolls, pinching together at the seams, stretching to cover the 9×13 area. Place over the cream cheese mixture.
Add the remaining sugar and cinnamon to the melted butter and drizzle/pour over the top (spreading to cover the surface).
Bake for 30 minutes in 350° oven. Cool, cut, enjoy.
My sister gave me this recipe several years ago. I’ve seen many variations and I’ve altered this a little. It’s a great dessert to bring to a potluck or brunch.
Love your recipe for Snickers Salad, btw.
Thanks for the giveaway!
Curry Chickpea Stew
1-15 oz. can chickpeas, rinsed
1 cup carrots, sliced
1/2 onion, chopped
1 can low sodium vegetable broth
3 tsp. madras curry
1 can light coconut milk
veggie burger
bbq sauce
bun
cheddar
pickles
lettuce
I wanted to make sure my recipe was sent to you- i think it went poof as I clicked entered- is there an addy i can email it to you in case it did go poof
Easy Chocolate Banana Pie
*Crushed Nilla Wafers
*Prepared chocolate pudding
*Sliced bananas
*Cool Whip
Layer all the above ingredients repeating as preferred, ending with Cool Whip. Layering in a clear plastic cup makes for a nice presentation. Enjoy!
My kids love this low fat chocolate dessert recipe I call Goodrich Fudge: 1 bag mini Baking cups, 1 bag of chocolate chips, 1 can of low fat sweetened condensed milk, 2 cups of low fat peanut butter crunchy or smooth. Get out a large microwaveable bowl, put chocolate chips in bowl, add the sweetened condensed milk, add the peanut butter and microwave for 2 minutes or just until melted. Take out of microwave and stir. Then separate the baking cups on a plate and fill with mixture. Regrigerate for about 2 hours and enjoy.
Ramen Cole Slaw is really easy to make and delicious!
1 head cabbage shredded
2 packages crushed chicken flavored ramen noodles
1/4 cup slivered almonds
6 green onions sliced
4 carrots grated
oil & vinegar dressing
Add the seasoning packets from the ramen packages to oil and vinegar dressing to enhance flavor. Mix well, chill, and serve!
Do you really think a SNICKERS SALAD is good for kids…or adults?
6 ingredient dessert, fruit salad:
1/2 diced papaya
1 whole mango
2 cups diced watermelon
1/2 cup blueberries
1/2 cup diced apples
1/2 cup diced strawberries
Creamy chicken noodle soup 😀
cooked cubed chicken
egg noodles
mushrooms
peas
cream of chicken soup
milk
cook chicken then combine all ingredients. Add milk until soup is to your liking.
My recipe using six ingredients is:
Ham & Cheese Casserole
1 (32 ounce) package frozen hash browns
8 ounces sour cream
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup butter, melted
12 ounces shredded cheddar cheese
2 cups chopped cooked ham
Directions:
1
Combine all ingredients in large mixing bowl.
2
Press into 13 x 9 2 inch casserole.
3
Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.
My favorite after noon snack is a cucumber recipe. Comibe
1. Cucumbers (2)
2. Sour Cream (you decide how much you want)
3. Dil (just a pinch)
4. Onion (you pick)
5. Tomato (you pick)
6. A pinch of vinegar
Voila!
what an awesome giveaway would love to win this
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Angel Hair Pasta approx 2 cups uncooked
Ground Beef 1 1/2 Lb.
Tomato Sauce 1 cup
Sour Cream 12 Oz.
Onions 2 Large, chopped
Garlic Powder 1 Tbsp.
Cook pasta, set aside.
Saute ground beef until no longer pink.
In another pan, saute coarsely chopped onions until clear. Add to beef.
Heat Tomato Sauce in saucepan. Add garlic powder. Slowly add sour cream until sauce is thick and light in color.
Serve ground beef mixture over noodles. Pour sauce overall, with a dollop of plain sour cream on top.
This recipe has always been a family favorite:
Double Delicious Cookie Bars
1/4 c. butter or margarine
1-1/2 c. graham cracker crumbs
1 14 ox. can sweetened condensed milk (NOT evaporated)
1 12 oz. package semi-sweet chocolate chips
1 c. peanut butter chips
Melted chocolate (optional)
Heat oven to 350 (325 if using glass dish).
In 13×9 baking pan, melt margarine/butter in oven.
Sprinkle graham cracker crumbs evenly over margarine/butter. Pour sweetened condensed milk evenly over crumbs. Top with chips and press firmly.
Bake 25-30 minutes or until lightly browned. Cool. Garnish with drizzled melted chocolate (if desired). Cut into bars.
Store loosely covered at room temperature. Makes 24-36 bars.
Ham Sandwich with Brie and Apple
Ingredients:
Loaf of French Bread
Thinly sliced deli Ham
Brie round (remove rind and slice thinly)
Granny Smith Apple – thinly sliced
Butter
Dijon mustard
Directions:
Slice bread into desired sandwich thickness. Lightly spread dijon mustard on bread and then pile on Ham, slices of Granny Smith Apple and top with Brie slices. Butter outside of bread and grill on Panini press or saute until lightly browned on both sides and Brie beginning to melt.
diced potatoes (frozen)
cream of chicken soup
sour cream
cheese
cornflakes
butter
Mix cornflakes and melted butter. Mix the other ingredients into a casserole dish. Bake at 350 until heated through. Top with cornflake mixture and bake until browned.
6 ingredient pasta salad
Rotini pasta
hard salami diced
cucumbers diced
grape tomatoes leave whole
green, orange, red, and yellow peppers (diced and mixed)
Kraft Zesty Italian salad dressing
Additional items that can be put in for variation:
cubed mozzarella cheese or if you live in St. Louis, MO string Provel cheese (add at very end before serving)
black olives or calmata olives
Feta Cheese for a greek flavor
diced onions
chopped chicken instead of salami
Cook the pasta, rinse with cool waster to cool the pasta. Add all the chopped ingredients and salad dressing. Mix together and put it in the fridge to cool. This is a pasta salad that only gets better with time so it can be made a day ahead of time as long as you can get your family to stay out of it (impossible around here)!
Triple Chocolate Cake Mix Cookies
1 box (2 layer size) chocolate cake mix
3 eggs
3 oz vegetable oil
1 oz (2 tablespoons) water
1/2 cup chocolate chips
1/2 cup white chocolate chips
Heat Oven to 350 F
Mix all ingredients till well combined.
Drop by heaping teaspoon fulls onto *parchment paper lined cookie sheet. (the half sheet pans will hold about 6 cookies) Allow about 2 inches between cookies, they will be fairly large and the dough does spread. Bake for about 12 to 15 minutes
Makes about 18 large cookies.
Mexican Chicken Casserole
1-2lbs chicken
1 box of velvetta
1 can Rotel
1 bag of Doritos
1 can cream of chicken
onion
1.Boil chicken and cut into small chunks
2. Mix rotel, velvetta, onion, and cream of chicken in sauce pan until melted
3. layer bottom of glass casserole dish with crushed doritos, then layer with rotel mixture and repeat until it’s gone. Top with crushed doritos!
4. Bake at 350 for about 20 minutes!
Stuffed Green Peppers
1 pound ground beef
1 onion, chopped
2 cups Minute Rice
5 medium,round green peppers
3 cups any kind jar spaghetti sauce (or Tomato sauce)
shredded mozzarella. cheese (or Cheddar)
Cut off tops of green peppers and clean seeds out. Boil in large pot for 5 minutes, or until peppers are a dull green, if desired. Alternatively, the peppers may simply be brushed with olive oil for a roasted effect.
Brown beef with onion. Add uncooked rice and 2 cups of spaghetti sauce.
Fill peppers with meat/rice mixture. Pour remaining cup of spaghetti sauce over peppers. Cover with aluminum foil and bake in a preheated 375°F for 25 minutes or until peppers are tender.
Remove foil and sprinkle with grated mozzarella cheese. Bake for another 10 minutes, uncovered, or until cheese is melted and bubbly.
Summer Green Bean Salad:
3 cups fresh green beans
2 fresh peaches
1 onion
oil
rosemary, diced
lime juice
Saute sliced onion in oil. Add green beans and sliced peaches along with rosemary, stirring and cooking several minutes over medium heat. Toss in light squeezing of lime juice and serve.
Optional: Grill peaches and toss with remaining salad ingredients.
Cream Cheese Pinwheels
10 Large Flour Tortillas
16 oz Cream Cheese, softened
1 Cup Pitted Black Olives, finely chopped
¼ Cup Pimentos, finely chopped
1 Green Jalapeño, seeded and finely chopped
1 pkg Ranch Dressing
Blend together with a mixer the cream cheese and powdered Ranch Dressing Mix. Stir in the olives, Jalapenos and Pimentos.
Spread mixture evenly over flour tortillas. Roll tightly. Chill for 30 minutes or overnight. Slice and serve.
Snickers recipe sounds delish. Try fresh raspberries, soy vanilla yogurt dark chocolate chips and touch of maple syrup and vanilla extract if you like more sweetness. drizzle yogurt mixture over berries and toss in choc. chips. I also like to add some almonds or walnuts. YUM!
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Six Can Chicken Tortilla Soup
Ingredients
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 0unce) Package shredded mexican style cheese
Directions
1.Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve with shredded cheese on top
Creamy mushroom soup
Ingredients:
2 Tb. Butter
1 Onion, chopped
1 pound buttom or cremini mushrooms, sliced or chopped
4 cups chicken broth
1/4 cup cream
3 Tb. sherry
Procedure:
Saute onion in butter. Add mushrooms until wilted. Add chicken broth, bring to boil and then simmer for 20 min. Blend half of soup and return to pot. Stir in cream and sherry.
Tastes like an Orange Julius
Ingredients
1 4-oz. can of frozen orange juice
1 cup milk
1 cup water
½ cup sugar
1 teaspoon vanilla
10 ice cubes
Instructions
Put all ingredients in blender and blend until smooth
Parmesan Baked Fish
Ingredients:
1.) 1/4 cup milk
2.) 2 pounds thawed fresh or frozen fish fillets
3.) 1/2 cup fine dry bread crumbs
4.) 1/2 teaspoon paprika
5.) 1/4 cup grated Parmesan cheese
6.) melted butter
Preparation:
Preheat oven to 375°. Grease a 11 1/2 x 7 1/2 x 2-inch baking dish.
Set aside milk in a shallow bowl then combine bread crumbs, paprika, and Parmesan cheese in another bowl.
Dip fish fillets into milk then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 25 to 30 minutes,
depending on thickness of fillets. Fish should flake easily with a fork when done.Baked fish recipe serves 6.
It was a seven ingredient recipe with salt being the seventh but after experimenting with it the modified recipe does not call for salt because of the saltiness you get from the parmesan cheese and the melted butter.
BON APETIT!
Ham & Cheese Casserole
1 (32 ounce) package frozen hash browns
8 ounces sour cream
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup butter, melted
12 ounces shredded cheddar cheese
2 cups chopped cooked ham
1-Combine all ingredients in large mixing bowl.
2-Press into 13 x 9 2 inch casserole.
3-Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.
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Crunchy Leftover Fried Rice
Sesame Oil – 2 tbls
Leftover rice – 2 to 4 cups
Any Leftover meat – 1 to 1 1/2 cups, chopped
2 eggs
soy sauce – 1/4 cup
Salt
Heat large pan over medium high heat. Add oil and heat. Add rice and stir fry 2 minutes. Add meat and soy sauce, and stir fry an additional 2 minutes. Reduce heat to medium, and press rice down with spatula, letting it sit for 1 minute. Stir fry and repeat the process of pressing down for 1 minute an addition two times. Stir again, and then make a hole in the middle of the pan by pushing rice to the sides. Add eggs to the center of the pan, and scramble. Stir fry together with rice, add salt to taste, and serve.
Mud Pie:
One package crushed Oreos
vanilla icecream (or frozen yogurt)
One package gummy worms
Shaving of honeydew melon
Whipped cream
Spread crushed oreos in a pan, cover with thin layer of vanilla ice cream or frozen yogurt, then layer of crushed oreos, next are the gummy worms, covered by yet another layer of ice cream or frozen yogurt, followed by the honeydew shavings. Lastly top with whipped cream. It really is tasty and fun in any order, something great to have the kids help you make!
Shoot!!! I hit done before I put my tweet entry in!!!
SORRY!
http://twitter.com/#!/arniebelle/status/103311674764836865 8/15 @11:46 ish PM (EDT)
Feta Pasta:
1 Box Whole Grain Penne Pasta
3 Skinless Chicken Breasts
1 can Great Northern Beans
1/4 block of Feta – crumbled
1/4 cup olive oil
1 pkg pesto mix
1. Grill chicken breasts, cut in chunks, set aside
2. Cook pasta as directed
3. Drain and rinse beans in strainer
4. Combine all ingredients in bowl with lid
5. Shake until well mixed
BUSY MOMS BLUEBERRY DELIGHT
1/3 Cup Cream of Coconut
3 Cups Drained Pineapple Cubes
3 Cups Honeydew Cubes
2 Cups Fresh Blueberries
1/2 t Ground Ginger
1/4 Cup Sweetened Shredded Coconut
In a large serving bowl, combine first five ingredients. Top with shredded coconut; Chill until ready to eat.
Parmesan Tortellini dish
1 bag frozen tortellini
1 small can of peas
1 cup cubed ham (or more if desired)
1 cup half n half
1/2 cup chopped or sliced onion
1 cup grated Parmesan cheese
Heat up half n half in a deep pan. Add onion. Let that simmer for a minute to soften onions.
Boil tortellini in separate pot according to package directions.
While tortellini is cooking, add cubed ham to the half n half mixture. Drain peas and add those as well.
When tortellini is finished, drain and add to the deep pan with the rest of the ingredients. Turn off the heat and add parmesan cheese. Make sure you mix this well so it blends in.
You could also add minced garlic to the half and half mixture with the onion at the beginning but it’s not necessary.
learningmama at yahoo dot com
Chicken Spectacular
1 lb chicken
16 0z shredded cheese
1 can french style green beans
1 can of water chestnuts
1 cream of celery soup
1 can of pimentos
Cook chicken and shred. Add green beans, water chestnuts, pimentos, celery soup in a casserole dish. Cover with cheese. Bake 350 for 30 minutes. Easy and delicious!
creamy cheesy grits:
5.5 cups water
1.5 cups grits (not instant)
2 tbsp butter
1/3 cup parmesan cheese
1/4 cup milk
salt/pepper to taste
bring water to boil. whisk in grits. cover and cook over low heat, whisking frequently, until grits are thick and tender, about 25 min. stir in milk, butter, and cheese. cokk a few more minutes. Add salt/pepper to taste.
fruit salad!!!
1 cup grapes
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
1 cup banana slices
splenda/sugar
sprinkle splenda and enjoy!!!
Strawberry-Pavlova
3 egg whites
1 pinch cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla
2 cups whipping cream
4 cups strawberries(raspberries, peaches or blueberries can also be used)
Directions:
In a large bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until glossy peaks form. Beat in vanilla.
On foil-lined baking sheet, spread meringue into a 10-inch circle, pushing up edges to form a slight ridge.
Bake in a 275-degree oven for 1 1/2 hours or until firm to the touch. Turn off oven and leave meringue in oven to dry. Remove foil, and let cool. Place on serving platter.
Slice the strawberries. Just before serving, spread whipped cream over meringue and cover with fruit. Cut into wedges.
found on food.com
1 can sweetened condensed milk
1 9-inch graham cracker crust
3 bananas
1 cup whipping cream
1/4 cup powdered sugar
2 small Heath candy bars, crushed
Directions:
1
Pour condensed milk into an 8 inch glass pie plate.
2
Cover with foil and set into a shallow casserole filled with 1/4 inch water.
3
Bake at 425 for 1 hour and 15 minutes (or until milk is thick and caramel colored).
4
Remove foil and set aside.
5
Slice bananas and set it bottom of graham cracker crust.
6
Spread carmelized milk over banana layer.
7
Cool for 30 minutes.
8
Combine whipping cream and powdered sugar.
9
Whip until stiff (or, you can cheat like me and use something like Cool Whip).
10
Spread over caramel layer.
11
Sprinkle with crushed candy.
Read more: http://www.food.com/recipe/caramel-banana-pie-only-6-ingredients-from-the-lone-star-legacy-cookbook-28935#ixzz1VFqeqJ8d
food.com
Nanie’s Pound Cake:
Ingredients:
1. One pound self-rising flour
2. One pound salted, sweet cream butter (softened)
3. One pound granulated sugar
4. One pound eggs (9 large eggs)
5. One Teaspoon Vanilla Extract
6. One Teaspoon Cinnamon
In mixer, cream butter and sugar together until sugar dissolves and mixture is creamy. Turn mixer to LOW, add eggs, one at a time alternating with one cup of flour, then add cinnamon and vanilla. Mix on MEDIUM 2 minutes.
Place in greased loaf pan and cook on 350F for approx. 40 minutes or until a knife or toothpick comes out clean.
This is a rich, dense pound cake!
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Nut Balls
Almond Butter ~ 1 cup
Honey 4-6 tbs(or more to taste)
Ground Almonds ~ 1/3 cup (more or less to texture)
Ground Hazelnuts ~ 1/4 cup
Ground Macadamias ~ 1/4 cup
Bitter sweet chocolate (melted ~ 2 oz)
Mix almond butter and honey, add ground almonds till mixture can be easily formed into small balls. Roll in ground hazelnut and macadamia mix, drizzle with melted chocolate. store in fridge. Makes ~ 25-30 balls. Enjoy 🙂
This is my moms Blue Cheese Dressing Recipes. It is my favorite!!
1 C mayo
1/2 C sour cream
1 T vinegar
1 package blue cheese crumbles
1/2 C fine chopped onions
2 garlic cloves
Chop onions and garlic very fine. Mix mayo and sour cream with vinegar. Mix everything together. This is so yummy!!
This isn’t my recipe, but I claim it often. I renamed these cookies to Chocolate Heaven.
I have also tried this with other flavor cake mixes and absolutely love them all (okay the carrot cake ones weren’t as good but…. they were good)
Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.
Ingredients –
36 large Marshmallows (or enough mini marshmallows to cover 9 inch pan)
1 1/2 cups semisweet chocolate chips
1/2 cup peanut butter
2 tablespoons butter
Directions-
Grease a 9 inch pan well with butter spray. Arrange marshmallows in the pan. Melt chocolate chips, peanut butter and butter in a microwave safe bowl being careful not to burn. Pour and spread mixture over the marshmallows. Chill completely. Cut between large marshmallows or cut squares when using mini marshmallows.
I liked you on Facebook. Today 8/17 is my Birthday and it would be an awesome Birthday surprise to win. I’ll keep my fingers crossed!
MANGO BACON BBQ PIZZA
6 (7-inch) pizza crust
12 tablespoons barbecue sauce
3 cups shredded Italian blend cheese
12 strips bacon, cooked crisp and coarsely crumbled
6 tablespoons sliced green onion tops
6 mangos, peeled, pitted and diced
Pre Heat oven to 450 degrees
Place pizza crust on baking sheet. Spread with BBQ sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8-10 minutes or until crust in browned around edges. Cut into small wedges.
OLD FASHIONED CHESS PIE
2 eggs
1/2 cup sugar
1 Tbs flour
2 Tbs butter (melted)
1 cup milk
1 Tbs vanilla
mix sugar and flour, add eggs, milk and butter. Pour into unbaked pie crust. Bake for 30 minutes at 350 degrees
Flourless Chocolate Cake with Raspberry Coulis
Ingredients:
7 oz (200 g) semisweet chocolate (45-50 % cocoa)
4/5 cup (200 g) butter
1 1/2 cup (220 g) sugar (save 1/2 for sauce)
4 eggs, separated
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
Preheat oven to 350deg F
Line a 9 in cake tin with wax paper or other non-stick paper and grease the tin.
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the egg yolks with half of the sugar.
Fold in the melted butter and chocolate mixture.
Beat egg whites until frothy, gradually add the remaining sugar, beating until stiff peaks form.
Fold in the beaten egg whites.
Bake at 350 degrees , approximately 40 minutes,
until a tooth pick inserted in center comes out clean
Use a knife to separate the cake from the non-stick paper.
Sauce
Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
Put the raspberies and the sugar syrup in a blender and puree.
Strain to remove seeds. The sauce can be made ahead and keeps well in both the refrigerator and the freezer.
If you don’t care for raspberries this can be served with whipped cream or caramel sauce.
This is one of my familys favorites! Chicken pot pie, so good for upcoming fall!
Youll need:
Cooked, shredded chicken
Cream of chicken soup – 1 can
Cream of potato soup 1 can
Pie crusts (found in refridgerated section)
Frozen mixed veggies (about half bag depending on your tastes)
1/2 cup of milk
Lay out one piece of pie crust in pie pan. Mix all other ingredients in mixing bowl until creamy. Then pour mixture onto the pie crust in pie pan. Take the second pie crust and lay it on top, pinching sides together to close crust. With a knife, slice a few slits in top of pie crust. Bake at 375 for about 50 minutes, watching for top of crust to turn golden brown.
This is so good, i may have to make one tonight!
Peanut Butter Cookies
1 cup flour
1 cup peanut butter
1 egg white
Preheat at 350 degrees. Mix everything together and drop by spoonful onto cookie sheet. Bake for 8 minutes.
Crockpot Salsa Chicken Stew
6 boneless, skinless chicken breasts
1 jar any kind of salsa
1 large onion, halved and sliced thinly
3 peppers, green, red, yellow, orange(I like a combo)sliced about same size as onion
Brown rice cooked later to serve stew on and shredded cheddar cheese for garnish.
Place sliced onion and peppers in bottom of crockpot.
Place chicken breasts on top of veggies.
Pour salsa over chicken…add water to jar 1/4 way up and shake, pour in crock on the side as to not disturb the salsa on chicken.
Slow cook for 8 to 10 hours on low or 5 to 7 on high.
Serve chicken and veggies in a bowl on top of brown rice, garnish with shredded cheddar cheese. Enjoy!!!
I saw your snicker salad and thought of my “snicker salad” that I make with only 3-4 ingredients
6 large apples-your choice (peeled and cubed)
4 snicker candy bars chopped up
1 tub whipped topping
Combine apples and snickers with enough whipped topping to make consistency of potatoe salad….which is what some people think this is..then drizzle with caramel sauce if you’d like.
Quick Cheese Ziti
1 16 oz. box Ziti Noodles (cooked as per directions on box)
1 16 oz. container Ricotta Cheese (or cottage cheese)
1 cup of shredded Mozarella cheese
1 Jar of your favorite pasta sauce
1/4 cup Parmesan cheese
1 egg
Mix egg with ricotta until well blended. Add sauce, parmesan and 1/2 of the mozarella cheese to egg and ricotta mixture. Mix well and then add noodles. Spread into 9×13 baking dish sprayed with Pam and sprinkle with reamaining Mozarella cheese.
Bake at 350 degrees for 30 minutes or until cheese is melted on top.
16 oz. frozen broccoli florets, thawed
1/2 lb. cooked chicken in cubes or slices
1 can cream of chicken soup
1/3 cup milk
dash or two of hot sauce
1/2 cup shredded cheese
Put broccoli in casserole, top with chicken. Mix soup, milk and hot sauce and spread over chicken. Top with cheese. Bake at 450 degrees for 15 minutes.
This can also be made in the microwave in less time, but cheese will not brown.