Homemade Dunkaroo Dip
1 box confetti cake mix
1 container cool whip
2 vanilla pudding cups
Saturday, September 28, 2024
Brownie Mix
Brownie Mix
FOR THE MIX:
2 cups (400g) granulated sugar
1 cup (80g) unsweetened cocoa powder
1 cup (124g) all-purpose flour.
½ teaspoon salt
TO MAKE A 9×9" PAN OF BROWNIES:
* Mix 2 cups of Brownie Mix with 1/2 cup melted butter (or you can use vegetable oil, or liquid coconut oil)
2 eggs, 1 teaspoon vanilla extract, and 1 tablespoon water
Spread in a 9x9" pan that's been lined with foil and sprayed with cooking spray.
Bake at 350°F for about 20-24 minutes.
Pancake Mix
Pancake Mix
Ingredients
6 cups all purpose flour
6 tbsp granulated sugar
4 tbsp baking powder
4-5 tsp ground cinnamon
1 tsp salt
To make the pancakes:
1 1/2 cups dry mix
1 egg
3/4 cup milk or buttermilk
3 T oil or melted butter
To make mini muffins:
Put into a greased tin and add toppings.
Bake at 350 for 10-12 mins.
Muffin Mix
Muffin Mix
Ingredients
8 Cups all purpose flour
1 Cup Sugar
1/3 Cup Baking Powder
1 tsp salt
To bake you'll need:
21/2 cups muffin mix
1 cup milk
1 egg
3 tbsp melted butter
1/2-3/4 cup mix-ins Fruit, nuts, cheese, spices, etc
Preheat oven to 425 degrees F
Mix together all ingredients
Stir in any desired mix-ins
Place in muffin tin and bake for 15-20 mins or until a toothpick inserted in the center comes out clean.
Dirt Pudding
Dirt Pudding
Ingredients
2 boxes chocolate fudge pudding mix
2 cups unsweetened almond milk
1/2 family pack of Oreos, crushed (creme scraped off of cookies)
1 tub Philadelphia cheesecake filling
Haribo gummy worms
Mix the chocolate pudding according to directions.
Use only 1 box pudding mix with 2 cups regular milk).
Stir in cheesecake filling until blended.
Sprinkle crushed Oreos over top, and refrigerate for at least 2 hours.
Dish into a bowl and put gummy worms on top.
Sugar Pancakes
Sugar Pancakes
Ingredients:
2 c flour
1T sugar
1 egg
2T oil
Directions:
Mix all ingredients together and add milk to make it runny.
Cook on a 400 degree griddle on both sides.
Top with fruit and whipped cream.
Rao’s Spaghetti Sauce
Rao’s Spaghetti Sauce
Ingredients:
4 28-ounce cans whole tomatoes with basil, preferably from San Marzano
½ cup olive oil
6 tablespoons minced onion
4 cloves garlic, peeled and minced
Coarse salt and freshly ground pepper
12 leaves fresh basil, torn (optional)
Pinch of dried oregano
Directions:
Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds.
Stir in tomatoes and reserved juices; season with salt.
Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
Creamy Tuscan Chicken Orzo
Creamy Tuscan Chicken Orzo
Ingredients
2 large chicken breasts
1 T olive oil
1 T Italian seasoning
1 t garlic powder
Salt and pepper to taste
1 ½ cups orzo pasta
3 cloves garlic (minced)
1 cup sun-dried tomatoes (chopped)
3 cups chicken broth
1 cup heavy cream
2 cups fresh spinach
½ Cup Parmesan cheese (grated)
Fresh basil (for garnish)
Directions
Season and cook chicken: Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken for 6-7 minutes per side until golden and fully cooked. Remove from skillet and set aside.
Cook the orzo: In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute. Add orzo and stir for another minute. Pour in chicken broth and heavy cream. Bring to a simmer and cook until orzo is tender, about 8-10 minutes.
Add spinach and cheese: Stir in the spinach and Parmesan cheese until the spinach wilts and the sauce thickens.
Assemble: Slice the chicken and place it on top of the creamy orzo. Garnish with fresh basil and serve hot!
Cheesy Spinach Dip Chicken Pasta
This recipe was INCREDIBLE!
Cheesy Spinach Dip Chicken Pasta
Ingredients:
16 oz penne rigate, cooked al dente
1 cup sour cream
8 oz cream cheese
½ cup milk
3 tbsp dry ranch seasoning mix
10 oz frozen spinach, thawed and squeezed
3 cups cooked, shredded chicken breast
2 cups mozzarella cheese, shredded
Directions:
Preheat oven to 375°F.
In a large skillet, mix sour cream, cream cheese, milk, and ranch seasoning until smooth.
Stir in spinach and chicken.
Add pasta and mix well. Top with mozzarella.
Bake for 10-12 mins, broil for 2 mins.
Sloppy Joes
Sloppy Joes (Tennille Dalling)
Ingredients:
2 1/2 lbs ground beef
1 onion chopped
1/2 tsp salt
1/2 tsp pepper
2 tbsp flour or cornstarch
2 cups ketchup
1 cup water
2 tbsp Worcestershire sauce
1 tbsp A-1 sauce
1-2 tbsp brown sugar (to taste)
Brown ground beef, onion, salt and pepper together.
Add all other ingredients.
Simmer for 20 minutes.
Serve on toasted hamburger buns.
Chicken Pot Pie
Chicken Pot Pie (Lindsay)
Ingredients:
1/2 I cooked chicken, cubed or shredded
1 c. carrots, peeled and sliced (1 med whole carrot)
1/2 c. celery, finely sliced ( 1 stalk)
1/2 c. frozen green peas
1/3 c. chopped onion (1/2 small onion)
1/3 c. butter
1/3 c. flour
2 c. chicken broth
3/4 c. milk
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp celery salt
2 (9) refrigerated unbaked pie crusts
Directions:
Cook carrots, celery, and peas until tender in salted water. Remove from heat and drain.
While vegetables are cooking, melt butter in another saucepan. Add onions and cook until soft.
Mix in flour and cook mixture for 1-2 minutes while stirring continuously. Slowly add broth followed by milk.
Stir frequently and simmer until slightly thickened.
Mix in salt, pepper, and celery salt, and remove from heat.
Press 1 pie crust into a greased pie pan. Place chicken and vegetables in the bottom of the pie crust and pour gravy on top. Cover with top crust and seal edges.
Make several small slits in the top crust to allow steam to escape.
Bake at 425 for 20 minutes.
Place foil around edges and cook for another 20 minutes or until pie is brown and bubbling.
Bread Bowls
Bread Bowls (Lindsay)
Ingredients:
Rhodes dinner rolls
Directions:
Remove rolls from the freezer and thaw for about 1 hour or until soft but still cold.
Combine 4 rolls to make a ball or use additional rolls to make larger bowls.
Place on a greased baking sheet with enough space to let each roll rise without touching the others.
Cover with sprayed plastic wrap and let rise for 3-5 hours until doubled in size.
Bake at 325 for 25 minutes or until golden brown.
Brush tops with melted butter if desired.
Remove rolls from pan and place on a wire rack to cool.
Slice off top, hollow out the bowl, and fill with your favorite soup, chili, or dip.
Maple Cookies
Maple Cookies-LaRae Mackay
Mix together:
3 c flour
2 t soda
2 c packed brown sugar
½ c shortening
1 cube softened butter
2 large eggs
1 t maple flavoring
1 t vanilla
1 c white chocolate chips
½ c oatmeal or ½ c chopped pecans, optional
Mix sugar, shortening, butter, eggs, maple, vanilla chocolate chips and oatmeal. Then add flour and soda. Bake at 350 for 9-12 minutes.
Frosting:
2 c powdered sugar
3 T milk
½ cube softened butter
1 t maple flavoring
Beat together and frost when cooled.
Chicken Bacon Ranch Roll Ups
Chicken Bacon Ranch Roll-Ups
Ingredients:
- 6 slices of mozzarella cheese
- 11/2 cups cooked shredded or grilled chicken
- 1/4 cup cooked bacon (2-3 slices)
- 1 tablespoon low-carb ranch dressing
- 1 teaspoon finely sliced green onion
Instructions:
1. Combine shredded chicken, cooked bacon, ranch dressing, and green onions in a bowl. Set aside.
2. Preheat the oven to 350°F and line a large baking sheet with a silicone baking mat.
3. Arrange the mozzarella slices on the silicone baking mat. Bake for 5-7 minutes until the cheese is bubbling and the edges are browned.
4. Remove from the oven and let cool for about a minute until still pliable but cool enough to handle.
5. Spread the chicken bacon ranch mixture along one edge of each mozzarella slice. Roll up tightly, with the seam side down.
No Bake Protein Bites
No Bake Protein Bites
Ingredients
Two cups oats
One cup Rice Krispies One cup peanut butter
2/3 cups honey
Two teaspoons vanilla (not pictured)
Chocolate chips (optional)
Marshmallows (optional)
Directions
Pour all ingredients into a large bowl.
Combine everything until all dry ingredients are coated. We added a handful of chocolate chips and a handful of marshmallows.
Stir until those are combined.
Take a cookie scoop and roll each one into balls.
Set on a greased pan and place into refrigerator.
This made 34 bites but it depends on how big or small you make them. Once they are set, place then in an air tight container and they will last for the week.
Sheet Pan Steak & Veggies
Sheet Pan Steak
Ingredients:
1/4 c extra virgin olive oil
1/4 c balsamic vinegar
1/4 c soy sauce
1 tbsp Dijon mustard
1 tbsp oregano
1 tsp garlic powder
1 tsp onion powder
Salt & pepper to taste
Directions:
All I did was cube some steak, chopped carrots, onions & bell peppers & bought pre-washed fresh green beans; placed them all on a baking sheet lined with nonstick foil & topped everything with this.
Bake at 425 F for 30 mins & enjoy!
Chicken Bacon Ranch Casserole with Potatoes
Chicken Bacon Ranch Casserole with Potatoes
Ingredients
4 medium Yukon gold potatoes, cubed
2 boneless, skinless chicken breasts, cubed
1 cup ranch dressing
1 ½ cups shredded cheddar cheese
6 slices of bacon, cooked and crumbled
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Preheat Oven: Preheat oven to 400°F (200°C) and grease a 9x13-inch baking dish.
Season Potatoes: In a large bowl, toss the cubed potatoes with garlic powder, onion powder, salt, and pepper. Spread them evenly in the greased baking dish.
Add Chicken: Layer the cubed chicken over the potatoes, season with salt and pepper, and drizzle with ranch dressing.
Bake: Cover the dish with aluminum foil and bake for 30 minutes.
Add Bacon and Cheese: Remove from the oven, top with crumbled bacon and shredded cheese. Return to the oven uncovered and bake for another 10-15 minutes, until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, sprinkle with fresh parsley, and let cool slightly before serving.
Slow Cooker Chicken Stew
Slow Cooker Chicken Stew
Ingredients:
• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon salt (plus more for seasoning)
• 6 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and sliced
• 2 large potatoes, cut into ½-inch cubes (about 1 pound)
• 3 cups chicken broth
• 1 bay leaf
• ½ cup milk
• 1 cup frozen green peas
• Freshly ground black pepper, to taste
Directions:
1. Brown the Chicken:
Heat olive oil in a large skillet over medium-high heat. Toss the chicken pieces in a mixture of flour, thyme, rosemary, and salt. Sear the chicken until browned on all sides, about 5 minutes. Transfer the browned chicken to the slow cooker.
2. Prepare the Stew Base:
Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Pour in the chicken broth and add the bay leaf. Stir to combine all ingredients.
3. Cook in the Slow Cooker:
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken and vegetables are tender and fully cooked.
4. Finish the Stew:
About 20 minutes before serving, stir in the milk and frozen peas. Season with additional salt and pepper, if needed. Let the stew continue to cook for another 20 minutes, allowing the flavors to meld.
5. Serve:
Remove the bay leaf and serve the stew in bowls. Pair with crusty bread or serve over rice for a hearty, comforting meal.
Starbucks Egg Bites
Starbucks Egg Bites
Ingredients:
18 eggs
1 cup of cottage cheese (full fat)
1 cup of cheese of your choice grated
Then add what you like! I have tried red peppers, yellow peppers, chives, salt, and pepper, and if I'm crisping up some bacon then l'll add about 10 slices.
Directions:
Then blend until fluffy!
I spray my silicone cups with avocado spray and cook on 350 for 30 minutes
Peanut Butter M&M's Cookies
Peanut Butter M&M's Cookies
Ingredients:
1 cup butter
1 cup peanut butter
1 box instant vanilla pudding mix
1 cup brown sugar
1/4 c sugar
2 eggs
Pinch of salt 2 cups flour
1 tsp baking soda
Mini chocolate chips
Peanut butter M&M's
Directions:
Preheat oven to 375 degrees
Cream together butter and peanut butter
Add sugar and pudding mix until creamy, then add eggs and mix
Add the dry ingredients and mix and stir in the M&M's and chocolate chips
Roll dough out and place on cookie sheet
Add a couple of M&M's on top of dough
Bake at 375 for 8-10 minutes
Frito Salad
Frito Salad (Denise Wahlquist)
Ingredients
1 bag Frito chips
1 head lettuce
3 tomatoes, chopped
1 red onion, chopped
1 can olives, sliced
2 cans Ranch Style pinto beans, drained
3/4 to 1 c Catalina dressing
1 avocado, cut up
1 c grated cheese
Directions
Mix everything but Fritos in a large bowl.
Serve over chips or add in just before serving.
One Pot Mexican Rice Casserole
ONE POT MEXICAN RICE CASSEROLE
Ingredients
1 Pound Ground Beef
1 Small Onion, Diced
Salt & Pepper, To Taste
2 Tablespoons Taco Seasoning
1 Teaspoon Garlic Powder
1 Cup Long Grain White Rice
1 1/2 Cups Beef Broth
1 15 Ounce Can Corn, Drained
8 Ounces Tomato Sauce
1/2 Cup Salsa
1 Cup Shredded Cheese
Directions
Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
Stir in the rice, broth, corn, tomato sauce, and salsa.
Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
Top with cheese and return the lid to the pan for 2-3 minutes until the cheese is melted.
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