Tuesday, December 23, 2014

Chocolate Eclair Cake (Includes Sugar Free Version)

I got this one in 2014 from Debra Young Hwy 71 RV Cedar Creek, TX.  She brought this to our campground potlucks and NO ONE could believe it was sugar free!  So GOODDDDD!!!!!  I later found that Mr. Food made the original version of this as well and the Graham Cracker tip is from him.

2 sm boxes French Vanilla Instant Pudding
16 oz Cool Whip
2 1/2 c Milk
*Graham Crackers

5 T Cocoa
2 T White Karo Syrup
1 t Vanilla
3 T Butter, Softened
1 1/2 c Powdered Sugar

Mix pudding mixes & milk together
Let set.
Fold in 16 oz Cool Whip
In a 13 x 9 x 2 pan layer graham crackers, pudding mixture, graham crackers, pudding mixture, graham crackers
Top with Frosting Recipe below:
Mix well--cocoa, butter, Karo syrup, powdered sugar, vanilla & enough milk to make frosting easy to spread.

2 sm Sugar Free French Vanilla Instant Pudding Mix
16 oz Sugar Free Cool Whip
2 1/2 c Milk
*Graham Crackers

Sugar Free Tub of Chocolate Fudge Icing

Use Sugar Free Pudding and Sugar Free Cool Whip
And a tub of Sugar Free Chocolate Fudge Icing.

Make filling as above with sugar free ingredients.
For Frosting--Melt tub of icing in microwave until liquid then pour over top of cake.

Layer as above:  Graham crackers, spread filling mixture, another layer of graham crackers, then mix, last layer of graham crackers, then cover with icing.

One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent dessert.

Monday, December 15, 2014

Spaghetti Sauce

100% Food Storage Meal from yourownhomestore.com
The Author Says: This is hands down our family’s all time favorite meal. All six of us love it…especially this particular sauce. You could also just do a jar of prego with some noodles and maybe some freeze dried sausage or ground beef if you don’t want to make your own sauce! 

Original recipe here: The Best Homemade Spaghetti Sauce.  

To Make Spaghetti Quick Meal:Add the following ingredients to a jar (in the following order):
1/2 Cup tomato powder
1.5 tsp freeze dried parsley
1.5 tsp freeze dried basil
1.5 tsp freeze dried oregano
1.5 tsp freeze dried Italian seasoning
1/4 Cup brown sugar
1 T. freeze dried onion
1.5 – 2 tsp salt
1.5 T garlic powder
1 Cup freeze dried sausage crumbles
1/ 2 – 1 Cup freeze dried mushrooms (optional)
1/2 – 1 Cup freeze dried tomato dices (optional)

Place oxygen absorber in jar and seal lid as tightly as you can. 
Add a note to the jar that says: “Add 4 cups water. Simmer until sausage is hydrated. Serve over spaghetti noodles”

Sunday, December 14, 2014

Three Cheese Chicken Alfredo Bake

From Plain Chicken...Everyday Southern Living tweets a dinner idea. A few days ago they tweeted about a Three Cheese Pasta Bake for dinner. I checked out the recipe and thought it sounded fantastic! I decided to give it a try - with a few changes.

The original recipe used ziti. I didn't have any ziti; I only had elbow macaroni. I went with the elbow macaroni and it was fine. I also added chicken to make this more of a meal than a side dish. This was SO good! It was even good reheated the next day for lunch. If you don't like ricotta, try substituting cottage cheese. I halved the recipe below and it was enough for at least 4 or 5 people.

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. 
Stir together all ingredients except mozzarella cheese. 
Spread mixture into a lightly greased 13- x 9-inch baking dish. 
Sprinkle evenly with mozzarella cheese. 
Bake at 350° for 30 minutes or until bubbly.

Thursday, December 11, 2014

Homemade Christmas Scent


3 Cinnamon Sticks
3 Bay Leaves
1/8 Cup Whole Cloves
1/8 Cup Peppermint Leaves
1/2 Orange
1/2 Lemon

Combine herbs with water in a pot.
Bring to a boil and reduce heat. Keep on low for as long as desired.
You can also combine all ingredients in a crockpot and keep on low.
Add more water to these herbs as needed.

Wednesday, December 10, 2014

Royal Icing Recipe and other Meringue Powder Icing Recipes

Camper Cookie Cutter

Royal Icing (Dry Hard Icing): Into 1/2 cup cold water, beat 1/4 cup meringue powder until peaks form. Then beat in 4 cups sifted confectioners sugar until desired consistency. Add more sugar for stiffer icing. To keep icing soft, add 3 drops glycerin.

Buttercream Icing (Creamy Soft Icing): Dissolve 3/4 cup of granular sugar in 1/2 cup boiling water. Cool and add 1/4 cup of meringue powder and beat to peak. Stir in 1 pound sifted confectioner's sugar and beat until mixed well. Mix in 2 to 2-1/2 cups white vegetable shortening.

Boiled Icing: Dissolve and boil at high heat (240°), 2 cups granular sugar in 3/4 cups water, 1/4 cup corn syrup and small pinch salt. Dissolve and whip 3/8 cup (6 TBLS) meringue powder in one cup cold water; add 1 cup granular sugar while beating meringue mix; slowly add boiled syrup. Then whip at high speed until cool.

Meringue Topping (For Meringue Shells, Pie Toppings): Dissolve 3/4 cup granular sugar in 1/2 cup boiling water, cool. Add 1/4 cup meringue powder and beat into high peaks.

Hints: Keep utensils grease free. Icings may be refrigerated in airtight containers, beat again before using. Cover bowl and tube ends with damp cloth. Try meringue powder in cookies, drinks, desserts and other recipes where a light frothy consistency is desired. Flavor and color to suit.

Spanish Rice (Basic Mexican Rice)

2 Tablespoons Canola Oil
1/2 whole Large Onion, Chopped
2 cups Long Grain Rice
3 cloves Garlic, Minced
1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
1 can (14 1/2 oz. size) Whole Tomatoes
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Fresh Cilantro, Chopped

Preparation Instructions
Heat oil in a large skillet over medium heat. 
Add onions and cook for 3 to 4 minutes. 
Reduce heat to low and add rice and garlic. 
Stir constantly, making sure the rice doesn’t burn. 
Cook over low heat for 3 minutes. 
Add Ro-tel and tomatoes. 
Stir to combine and let cook for 2 minutes. 
Finally, add broth and stir together. 
Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! 
Bring to a boil. 
Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. 
Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Tuesday, December 9, 2014

Blood-Orange Pomegranate Sorbet


• 1 cup water
3/4 cup sugar
3 cups pomegranate juice (1 /12 cups each of blood orange juice and pomegranate juice)


Add water to saucepan, add sugar, stir to combine
Add mixed juices- stir to combine
Bring to boil- stirring as needed
When comes to rolling boil- turn off heat
Allow to cool to room temp and then put in fridge to cool completely
Once cool- add to machine and churn for 20-30mins
Remove from machine and freeze until needed- cover top with glad wrap

If you don't have an ice cream machine: Put the sorbet mixture in a shallow dish in the freezer. Stir it every half hour or so, breaking up the ice crystals that form, until it’s completely frozen. It will be coarser in texture, but will still be super yummy.

adapted from

Saturday, December 6, 2014

Chicken Enchilada Pasta

I found this at Plain Chicken and it looks yummers!  I am thinking I could turn this into a casserole by using chicken pieces cooked in yogurt and chipotle or something similar.

Note from Author:  I marinated the chicken in a chipotle and greek yogurt mixture. The chicken was very tender and juicy, and packed a ton of flavor without being spicy. This marinade would go well with my Pollo Loco recipe as well. The sauce is a combination of enchilada sauce and Alfredo sauce. I made my own enchilada sauce, but you can substitute a cup of canned sauce if you don't want to make your own. We finished the dish off with some green onions and tomatoes. We both gave this two thumbs up! This will be a staple at our house!

1/2 cup plain Greek yogurt
2 tsp minced garlic
1/2 cup olive oil
4 Tbsp lime juice
3 Tbsp pureed chipotle peppers in adobo sauce
4 boneless, skinless chicken breasts

1/4 cup of tomato sauce
1 1/2 tsp Knorr's Caldo de Tomate
1/2 tsp garlic powder
4 1/2 tsp chili powder
4 1/2 tsp all-purpose flour
1 cups chicken broth
1 - 1 1/4 cup Alfredo sauce

9 oz refrigerated fettuccine pasta
chopped green onions
chopped tomatoes

Combine the ingredients for the marinade and pour over chicken. 
Refrigerate for several hours up to overnight. 
Grill chicken until done, 12-15 minutes.

While chicken is cooking, boil pasta according to package directions and drain. 
In a medium sauce pan, whisk together all ingredients. 
Bring to a boil and cook for 5 minutes, stirring constantly. 
Toss pasta and sauce together.

To serve, place 1/4 of pasta in a bowl or plate. 
Top with grilled chicken and chopped green onions and tomatoes.

Cheesy Smoked Sausage Skillet

This is another Plain Chicken Recipe.  She has great recipes!

Author says:  I saw this recipe over at one of my favorite blogs, KevinandAmanda.com, and couldn't wait to give it a try! OMG! It was SO delicious!

I am really into these no-boil, one-pot skillet dishes. I have made several and we have loved all of them. They are easy to clean up and take less than 30 minutes to make. Who doesn't love that?!

We both absolutely LOVED this dish. There was a nice smokiness from the sausage. We actually used smoked turkey sausage, but regular smoked sausage would be great too! The sauce had a great flavor as well. I really loved the parmesan cheese in it. I wanted to eat the entire skillet by myself. I didn't; I reluctantly shared with Chicken Legs. There was enough leftover for lunch, and it was equally delicious reheated. This will definitely be going into the regular dinner rotation!

serves 4
adapted from kevinandamanda.com

1 lb smoked sausage, sliced into 1/4-inch slices
1 Tbsp olive oil
3 cloves garlic, minced
8 oz tomato sauce
1 Tbsp tomato paste
1 Tbsp Italian seasoning
1 cup chicken broth
1/2 cup heavy cream
9 oz refrigerated cheese tortellini
1/4 cup parmesan cheese

In a 12-inch skillet, brown sausage in olive oil. 
Add garlic and cook for 30 seconds. 
Stir in remaining ingredients. 
Bring to a boil then cover and simmer on low for 12-15 minutes. 
Serve with additional parmesan cheese, if desired.

Hash Brown Casserole Low Fat Version

This is the lower fat version of the Ore Ida Hash Brown Casserole.  It tastes great but is much lower in fat!  I also like to use the O'Brien Hash Browns which have onions and green peppers in them.  I have also made them with 2 cans of low fat chicken soup and omitting the sour cream which is still quite tasty!  I also like to add meat of some sort.  I usually use ham, but have used bacon and even burger.

12 Servings Prep: 15 min. Bake: 40 min.

1 package (30 ounces) frozen shredded hash brown potatoes, thawed (I use O'Brien Hash Browns)
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
2/3 cup reduced-fat sour cream
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup crushed cornflakes
1 tablespoon butter, melted

Preheat oven to 350°. In a large bowl, mix the first seven
ingredients. Transfer to a 13x9-in. or 3-qt. baking dish coated with
cooking spray.

In a small bowl, toss cornflakes with melted butter; sprinkle over
top. Bake 40-45 minutes or until golden brown. Yield: 12 servings.

Chef Mickey's Breakfast Pizza

I found this at Plain Chicken and it was delish!  We have had it a few times and it is so good!  I have made it with just the bacon and also with bacon and sausage.  I like to use the precooked and crumbled bacon.

This dish is from one of my Disney cookbooks. The original recipe is served at Chef Mickey's at Disney's Contemporary Resort. The original recipe was just a cheese breakfast pizza. I thought it needed a little something added to it, so I added some bacon. Chicken Legs wants me to add some green peppers and mushrooms next time. It was easy to make. It uses a precooked pizza shell as the base - I used Boboli. I was worried that the egg mixture was going to run off the crust, but it didn't. It baked up beautifully. We both really loved this!

1 (12-inch) precooked pizza shell
2 eggs
1/4 cup heavy cream
1/2 cup grated mozzarella cheese
1/2 cup grated provolone cheese
1 cup grated cheddar cheese
1/2 cup chopped cooked bacon

Preheat oven to 375.

Place pizza crust on pizza stone or baking sheet.

Whisk together eggs, cream, salt and pepper. Stir in the cheese and bacon. Immediately pour onto the pizza shell.

Bake for 10-12 minutes, until the cheese mixture is set and lightly brown.

Cut into wedges and enjoy!

Friday, December 5, 2014

Menu December 7-13, 2014

Homemade Rice A Roni with Chicken

Well, the fridge died and we lost all of the frozen stuff and much of the refrigerated stuff, so I am revamping the menu for the rest of the week to use what we saved or have in our food storage!  Good practice, no?  Yes!  :)  So, whatever I didn't make this week, I will get the items needed to make it for next week when we go grocery shopping again...

Disney Mickey's Breakfast Pizza
Chicken and Biscuit Casserole (like KFC Chicken Pot Pie)  This uses some milk, but I have canned and powdered which I think will work and I can whip up some homemade biscuits rather than the refrigerated rolls.

Hash Brown Potato Casserole
Baked Beef and Cheese Flautas 
with refried beans

Cheesy Smoked Sausage Skillet
Upside Down Pizza  This one uses sour cream which I didn't save (why not?  It's sour right???) anyway, I have the food storage sour cream so I am gonna give it a try!  We may be going out if that is yucky!  Given everything else that I have tried in my food storage, it should be very tasty!  :)

Grill Day!  

Chicken Bouillon Mix

Here is a recipe to use instead of the purchased Chicken Bouillon I found this over at The Harried Homemaker Preps. This would be the vegetarian version but add this to chicken broth and Bob's your Uncle!

Veggie Chicken Broth Mix

1-1/2 c. nutritional yeast
3 T. onion powder
2-1/2 t. garlic powder
1 T. salt
1 t. celery seed
2-1/2 T. Italian Seasoning (some reported using poultry seasoning in place of Italian Seasoning was good)
2 T. dry parsley

Mix in ingredients with a fork or whisk and then store broth mix in an air-tight container. 
Add 1 T. of mix per cup of water and use as chicken or veggie broth in recipes.

Rice A Roni

NOTE:  I mixed this as per the recipe and when I do it again, I will mix the rice and vermicelli together and the seasoning separately because it seemed a bit strange when I cooked the spices with the rice and vermicelli when browning them in the beginning before I added the water.  With regular Rice A Roni, you brown the rice and pasta first and then add the spices when you add the water.  A pinch of Turmeric gives it the orangey yellowy color typical of the boxed mix.  Also, I think it could use a bit more garlic?
I found this at Fabulously Frugal. It looks the closest to Rice A Roni so far...


MY NOTE: Looking at a Rice A Roni package the ingredients listed are: Rice, wheat flour, salt, sugar, autolyzed yeast extract, hydrolyzed soy protein, onions, monosodium glutamate (MSG), natural flavor, dried parsley, dried garlic, chicken broth, chicken fat, turmeric spice which imparts color, niacin, disodium guanylate, disodium inosinate, ferric orthophosphate, ferrous sulfate, thiamin mononitrate, turmeric extract, folic acid, ribolavin.
I KNEW there was something yellow in there, but thought it to be saffron...nope...it's turmeric! Great!
So, I think I need to add Nutritional Yeast and Turmeric to the party below!
2 cups uncooked 
1 cup small pieces of 
angel hair, vermicelli or thin spaghetti (broken into 1/2-inch pieces)
1/4 cup dried parsley
6 tablespoons chicken 
bouillon powder OR 1 1/2 c Chicken Stock/Broth which seems more like the ingredients on the package
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 tsp-1T Turmeric? Recipes are all over the place on how much turmeric to use in a rice recipe...
up to 1 c nutritional yeast I think starting with 1-2 T

Combine all ingredients and mix well. Store in an airtight container.

To prepare:
Melt 2 tablespoons of butter in a
12-inch skillet.
Add 1 cup of rice mix and stir.
Saute for about 1 minute, or until pasta starts to turn golden brown.
Add 2 1/4 cup water and bring to a boil.
Reduce heat, cover and simmer for 15 minutes.

I found this one at Plain Chicken.  It is just a bit different:
Homemade Chicken Rice-A-Roni
serves 4
2 oz vermicelli, broken into half inch pieces (about 1/2 cup)
1 cup long grain rice (not instant)
4 tsp chicken bouillon
1/2 tsp Italian seasoning
1 tsp dried parsley
dash garlic powder
2 3/4 cup water
2 Tbsp butter
In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown.

Add water and seasonings. Bring to a boil. Reduce heat to low and cover.

Cook 15-20 minutes, stirring occasionally, until water is absorbed.

Thursday, December 4, 2014

Baked Spaghetti

Baked Spaghetti

This recipe is based on a recipe by Paula Deen but has my twist on it.  Her recipe cooks the spaghetti noodles first but mine does not.  This was very good made without cooking the noodles.

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons seasoning salt
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked spaghetti pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Black Pepper to taste

No Cook Noodles Directions
Preheat oven to 425 degrees. 
Combine uncooked pasta, tomato sauce, water and seasonings in a mixing bowl. 
Pour into a greased 13-by-9-inch baking pan. 
Cover with aluminum foil.
Bake 30 minutes. 
Uncover and stir well.
Top with cheeses. 
Bake uncovered for an additional 10 minutes or until cheese is melted and pasta is fork-tender.

This is the Paula Deen version which cooks the noodles to make it:
Preheat the oven to 350 degrees F.In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

Pain Relief

Equal Parts
Australian Sandalwood
Can be used in a fairly high dilution for 12 hours of pain relief.
Start at 2% and work up until pain is relieved.

Use for muscular pain as well as Arthritis.

Inhale for headache and rub on Occipital region

Marge uses Kunzea in Arnica Oil with Frankincense for pain

Muscle Pains and Injury==
Can be combined in a massage with Plai, Cajeput, Margoram, Ginger & Black Pepper to repair tissue and sore muscles

Add to massage oil to reduce the dryness of skin.

Throat infections--gargle or inhalation  Add Fragonia for even greater effect

Tuesday, December 2, 2014

November 30-December 6, 2014

After the big Thanksgiving Dinner last week, this week we are working from the goodies left in the fridge or whatever is in the freezer.  With that, onward and upward!


Turkey Biscuit Stew  Yeah, this looks good to use up the leftover Turkey.  :)

Biscuit & Gravy Casserole  Yes, it is cold and I am craving things that are carb heavy...

Turkey Tetrazzini  Warming up today so perhaps something not quite so heavy...Okay, I know--yet more turkey, but I think I will be using chicken

TBD but I am thinking something beefy...It's supposed to be in the upper 60's but cloudy so something interesting should be in order--or maybe some manwich?  Hmmm...

Grill Day!!!!!  Burgers and fries--yep!  :)

Monday, December 1, 2014

Christmas Tree Cupcakes

Gingerbread houses, meet your match. These festive Christmas Tree Cupcakes serve a similar function as part dessert, part decoration for your holiday table. Moist chocolate cupcakes become the base of spruced up sugar cones adorned with bright green frosting and edible silver sprinkle ornaments and, the piece de resistance, a light dusting of powdered sugar snow.

Sound challenging? Tune in to my video below to see the full technique in action.

Just imagine an entire forest of these edible trees lining your holiday table or surrounding a gingerbread house, adding a pop of color and flavor alongside each cookie wall.

Yield: 6 cupcakes

Prep Time: 45 min

6 chocolate or vanilla cupcakes
3 cups homemade or store-bought vanilla frosting (See Kelly's Notes)
2 Tablespoons green food coloring
6 ice cream sugar cones
Edible silver ball sprinkles
Powdered sugar, for dusting

Special equipment: pastry bag or gallon-sized sealable plastic bag; small star-shaped pastry tip (such as Wilton #18)

If necessary, slice the tops off of the cupcakes to create a flat surface. Slather a small portion of the frosting on the cupcakes to create a base atop which to position the sugar cone tree.

Stir the food coloring into the remaining frosting, adding more food coloring as necessary to achieve your desired green color. Apply a thin layer of frosting on the exteriors of the sugar cones. Transfer the remaining frosting to a pastry bag fitted with the star-shaped pastry tip.

Place the sugar cones atop the cupcakes then pipe leaves onto the trees. Garnish with the edible silver ball sprinkles and dust with powdered sugar.

Kelly's Notes:

Three cups of frosting is equivalent to two 16-ounce cans of store-bought frosting.

The sugar cones can be decorated and stored (not on top of the cupcakes) for 1 day in an airtight container. Frost cupcakes and top with trees right before serving.

Method inspired by MarthaStewart.com.

Bacon Apple Gorgonzola Bites

The Author says:  I saw a recipe for Gorgonzola Truffles and she mentioned she served them with apples, grapes or pears and I thought, well, gosh, why not put the apple INSIDE the truffle? How marvelous would that be, to have a crunchy surprise bite of sassy apple right inside your creamy cheese?

So I made up my own version of Gorgonzola Truffles, with chunks of honey crisp apple inside. It totally works! The mixture of sweet and savory, creamy and crunchy is just marvelous, perfect for a holiday appetizer or cocktail party.

I took some to work to see if my coworkers agree whether they thought I should serve these at the holiday event we have coming up and everyone who tasted them totally agreed … yes, oh yes.

The really awesome bit about these little bites is you can make them ahead of time and the apples won’t go brown because they are enfolded in cheese, not exposed to air! Keep them in an airtight container in the fridge for a day or two.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

For the cheese mixture:
3 - 4 slices lean bacon, cooked and crumbled
1 8-oz. package Greek cream cheese (or Neufchatel), softened
2 - 4 Tablespoons crumbled gorgonzola cheese
1/2 cup shredded Italian blend of cheeses
1 - 2 Tablespoons snipped chives
For the crunchy coating:
1/2 cup pecans, chopped and toasted
1/4 cup parsley, chives, or green onions (or a mix of these), chopped
For the surprise inside:
1 - 2 crisp apples, peeled, cored and chopped into chunks (I used honeycrisp)

Cook up the bacon and chop it into crumbles.
Put the softened cream cheese in a medium mixing bowl. Stir in the cheeses, then half the bacon and the chives. (Reserve the rest of the bacon for the crunchy topping.) Set the cheese mixture in the fridge to cool a bit.
Chop and toast the pecans, then put them in a small bowl with the rest of the bacon and the chopped parsley.
Now peel and core an apple and cut into 3/4-inch chunks. Dip each apple chunk in the cheese mixture, using a spoon and/or your fingers to pat some cheese all around the apple chunk. The cheese won't stick to the apple, so just do your best to encase the apple in cheese.
Clean your fingers and roll the little cheese ball in the nut mixture and set on a clean plate. If you still have cheese left, repeat with the 2nd apple. Continue until the apples or the cheese is gone.
Chill the mini cheese balls completely in the fridge before serving (at least 30 minutes). Serve cold.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

Best Cheeseball Ever

I found this at the Country Cook on FB  I do love her recipes!  Note this uses MSG so might want to leave that out if you have problem with that particular seasoning.

Here's all you do:
Beat together.....

3-8 oz cream cheese, softened
4 oz mushrooms, chopped
4 oz black olives, chopped
2.25 oz jar of dried beef, chopped
2 1/4 tsp Accent
3 green onions, green part only

Serve with whatever you like.....Note from author:  Clubhouse crackers are my favorite.

Patriotic Poke Cake

This is another poke cake from Mommy's Kitchen blog. I think after looking at this one, I might deepen the color of the blue Jell-o with some food coloring huh?

From the author:  By the looks of this cake it seems like it would be really complicated to bake, but trust me it's so simple. All you need is a white cake mix, two flavors of jell-o (red & blue) and cool whip. That's it, well plus the water, oil and eggs required for the cake part. You have two choices on frosting for this beautiful cake. Plain cool whip or a cream cheese frosting {recipe below}.

It's all depends on what you're in the mood for. I chose to keep it light and stick with plain cool whip. This cake is perfect for any patriotic holiday and the results are so pretty and of course yummy! I think I liked the strawberry layer the best, but the kids preferred the blue flavor.This cake really got me thinking about other holidays. I could change the colors up and come up with a great holiday dessert.

Orange for Halloween, green and red for Christmas, all green for Saint Patrick's Day or plain strawberry for any occasion or for Valentines Day. I think the possibilities are endless. I have shared a few photos below to show you how easy this cake it to make.

From me:  I would use cherry!!!!  I like cherry better than strawberry--but that's just me...

Prepare and bake cake according to package directions for a 2 layer cake. If you use one flavor of jell-o this cake can be baked in a 9x13 inch pan. Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over second cake layer. Don't be alarmed when you see that the cake is all one color. I thought I ruined the whole recipe after I poured on the jell-o.

No worries though because the inside does not look the same as the outside. Refrigerate cake layers for 3 hours. Remove from fridge and dip bottoms of cake pans in warm water for 10 sec.; un mold. Fill and frost cake layers with Cool Whip or cream cheese frosting.

Add some fun patriotic sprinkles and refrigerate for one hour before serving. Slice and enjoy.

1 - box (18 oz) white cake mix prepared (two 9-inch round), cooled
2 - cups boiling water, divided
1 - pkg. (3 oz.) strawberry or raspberry Jell-O
1 - pkg. (3 oz.) berry blue Jell-O
1 - tub 16 oz.) whipped topping (cool whip), thawed

Prepare and bake cake according to package directions for a 2 layer cake. Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over second cake layer. Refrigerate 3 hours.

Remove from refrigerator and dip bottoms of cake pans in warm water for 10 sec.; unmold. Fill and frost cake layers with Cool Whip or cream cheese frosting. Refrigerate 1 hour before serving.

Frosting Variation {Cream Cheese Frosting}
Beat 1 - 8 oz packages cream cheese (softened) and 2 cups powdered sugar in large bowl with mixer or wire whisk until well blended. Gently stir in one 8 - oz cool whip until well blended. Frost cake layers with cream cheese frosting.

Recipe Source: Kraft Website

Vintage Christmas Jell-O Poke Cake

This is a cutie from Mommy's Kitchen. How easy but festive is this????

From the original author: Making a two layer colorful poke cake can look intimidating, but it's really simple. I prepared my Christmas Poke Cake just like they did back in the day by using plain old cool whip for the frosting. Cool Whip also has a new frosting line, so if you prefer you could use vanilla or their cream cheese frosting in place of cool whip alone.

All you will need a white cake mix, two flavors of Jell-O (red & green), eggs, water and oil called for on the cake mix, and cool whip. For the green cake layer you will need to use lime Jell-O, but for the red layer you have several choices (cherry, raspberry or strawberry).

Note: When pouring the Jell-O over the cake layers it will look like the whole cake is saturated with color, so don't freak out like I did the first time.

Vintage Christmas Jell-O Poke Cake

1 - 18 oz white or french vanilla cake mix
+ eggs, oil and water called for on cake mix
1 - 3 oz box strawberry, raspberry or cherry Jell-O
1 - 3 oz box lime jell-O, dry
2 - cups boiling water
1 - 16 oz container whipped topping (cool whip) or use vanilla cool whip frosting
holiday sprinkles

Prepare and bake cake according to package directions for a 2 layer round cake. 
Place cakes, top-sides up, in clean 8 or 9-inch round pans; pierce with large fork at 1/2-inch intervals.

In a separate bowl add 1 cup boiling water to each flavor dry gelatin mix; stir 2 minutes until completely dissolved. Slowly pour 3/4 of the red gelatin mixture over 1 cake round and 3/4 of the lime gelatin over second cake layer. Discard the remaining jell-O

Refrigerate cakes 3 -4 hours. Remove cakes from refrigerator and dip bottoms of cake pans in warm water for 10 seconds to release the cakes from the pans.

Frost cake layers with Cool Whip or use Cool Whips new frosting found in the freezer section. Add sprinkles and refrigerate cake at least 1 hour before serving.

Caramel Apple Cobbler

This recipe is from FaceBook and was shared with me by Dana Gibson.  Evil woman that she is!  :)  Does this sound wonderful for the nippy days and evenings of Autumn or what????

Cindy Adams Heath

1 box yellow cake mix
2 cans apple pie filling
1 jar caramel
1 stick butter

Butter 9x13 pan
Pour apple pie filling in
On top put the DRY cake mix
Then drizzle caramel over.
Pour melted butter throughout.
Bake 350 for 45 minutes

Turkey Biscuit Stew

This recipe was Originally published as Turkey Biscuit Stew in Taste of Home December/January 1995, p45 And looks DELISH!!!!! Gonna try it tonight! Turkey...it's what's for dinner!

Read more: http://www.tasteofhome.com/recipes/turkey-biscuit-stew#ixzz3KfMyYiSL

6-8 ServingsPrep: 15 min. Bake: 20 min.

1/3 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (10-1/2 ounces) condensed chicken broth, undiluted
3/4 cup milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked whole baby carrots
1 tube (10 ounces) refrigerated buttermilk biscuits


In a 10-in. ovenproof skillet, saute onion in butter until tender.
Stir in the flour, salt and pepper until blended. Gradually add
broth and milk. Bring to a boil. Cook and stir for 2 minutes or
until thickened and bubbly. Add the turkey, peas and carrots; heat
through. Separate biscuits and arrange over the stew.

Bake at 375° for 20-25 minutes or until biscuits are golden
brown. Yield: 6-8 servings.

Nutritional Facts: 1 serving (1 each) equals 263 calories, 10 g fat (5 g saturated fat), 45 mg cholesterol, 792 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.

Read more: http://www.tasteofhome.com/recipes/turkey-biscuit-stew#ixzz3KfMtYTSA