Meltaway Cookies

Meltaways

2 sticks butter, softened         ¾ cup cornstarch

1/3 cup pwd sugar                  1 cup flour

Mix together and drop by the teaspoons onto an ungreased cookie sheet. (Note from mom--I dip bottom of glass in powdered sugar to flatten slightly.) Make sure they are small.  Bake 10 minutes at 350.  Frost when almost cool. 

Frosting:

1 cup pwd sugar

3 oz pkg cream cheese

1 tsp vanilla

food coloring (optional)

Soften cream cheese and mix with other ingredients.  Add any color of food coloring desired.  Let frosted cookies set before storing.

(Note from Kimberly Beifuss) A few tips (since I have made this dozens of times)...it is worth the effort, but is time consuming...the last item about cooling...its important to let it cool 10 minutes before putting it on the wire rack.. and the time for cooling on the wire rack-I'd say at least 30 minutes, if not closer to an hour or longer (i personally think the longer they cool, the better they are...I personally think sometimes the second day they are even better) Enjoy!!

Mint Brownie

Brownie Base

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix (I just used a regular fudge mix, and it tasted great!)

Water, vegetable oil and egg called for on brownie mix box

Filling

2 1/2

cups powdered sugar

3

tablespoons butter or margarine, softened

3

tablespoons whipping cream

2

oz cream cheese, softened (from 3 oz package)

1/8

to 1/4 teaspoon mint extract

2

drops green food color

Topping

1/3

cup whipping cream

1 1/3

cups (8 oz) semisweet chocolate chips

1/3

cup butter (do not use margarine)

Chocolate Mint Brownies

Indulge in a classic bar with three delicious layers - fudgy brownies, minty filling and chocolate glaze.

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317 Reviews

• Prep Time 35 min
• Total Time 5 hr 30 min
• Servings 20

Ids

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
• 2 In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
• 3 Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
• 4 Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.

 

Spice Cake Caramel Brownies

makes 16 brownies

Ingredients

• 1 (18.5 oz) box Spice Cake Mix
• 1/3 cup evaporated milk
• 1/2 cup butter, melted
• 1 cup mini chocolate chips
• 15 oz unwrapped caramels
• additional 1/2 cup evaporated milk

How to Make

1. Preheat oven to 350
2. Line a 9x9 pan with foil. Make sure foil comes up high on all sides. Spray very liberally with cooking spray.
3. In large bowl combine cake mix, 1/3 cup evaporated milk and melted butter. Stir until combined. Mixture will be thick.
4. Stir in chocolate chips.
5. Divide dough in half and press half into bottom of prepared pan.
6. Bake for 8-10 minutes.
7. While baking melt caramels and additional 1/2 cup evaporated milk over medium low heat in a medium saucepan until smooth.
8. When bottom layer is done, remove from oven and pour caramel over top.
9. Flatten remaining dough on a floured work surface and place on top of caramel. Mine ripped here and there, so place it as best you can.
10. Bake an additional 20-25 minutes.
11. Cool pan on a wire rack completely. Cover brownies and chill for at least 2 hours.
12. When ready to serve remove brownies from pan using the foil and cut into squares.

Cafe Rio Crockpot Chicken

Cafe Rio Crockpot Chicken
crumbs and chaos

2-3 chicken breasts
1 cup Zesty Italian dressing
1 ranch dressing packet
1/2 Tablespoon minced garlic
1/2 Tablespoon ground cumin
1/2 Tablespoon chili powder

Add day of 1/2 cup water

Put chicken breasts into a gallon freezer bag. Mix other ingredients (except water) in a small bowl. Pour liquid mixture over chicken in the bag. Seal. Mark the date on the bag. Freeze.

When ready to eat, place in slow cooker. Add water. Cover and cook on low for 6-8 hours. Serve with tortillas and taco toppings.

Orange Chicken - Freezer Meal

Orange Chicken (Crockpot)


2-3 chicken breasts, cut in bite-sized chunks
1/2 Tablespoon kosher salt
6 oz frozen orange juice concentrate, thawed
3 Tablespoons brown sugar
1 teaspoon balsamic vinegar
3 Tablespoons ketchup

Put chicken pieces in a gallon freezer bag. Mix the rest of the ingredients in a small bowl. Mix until well combined. Pour sauce into bag over the chicken. Seal the bag.

When ready to eat, cover and cook in a slow cooker on low for 6-8 hours. Serve with white or brown rice.

Ribs - Freezer Meal

Crock Pot Ribs

About 2 lbs of ribs
1/2 cup brown sugar
1 teaspoon pepper
1 Tablespoon garlic powder
¾ cup Coke (I saved a 2 liter with flat soda to use)
1 Tablespoons honey
Extra BBQ sauce, optional
Write on the bag:

Cook on high for 4-5 hours or  on low 8-9 hours. Cooking time varies according to the size of your crock pot.

Instructions

Add all the ingredients to the freezer bag.

After you have prepared them, you may want to drizzle about a ½ cup of BBQ sauce about 15 minutes before serving.  Do not use the juice that is inside the crock pot because it had a lot of grease. There was plenty of flavor on the ribs.

Chicken Ranch Tacos - Freezer Meal

Crock Pot Chicken Ranch Tacos

1 -1/2 pounds boneless, skinless chicken breasts
1 Packet taco seasoning
1 Packet Ranch Dressing powder
1/4 cup Ranch dressing (do not add to freezer bag)
Write on the bag:

Dump in the slow cooker and cook on high for 4-5 hours or low for 6-7 hours. When the meat is cooked, shred and add back to the crock pot with 1/4 cup ranch dressing until heated.

Instructions:

Dump all the ingredients except for the Ranch dressing into the freezer bag. On the day you serve the meal you will need the additional items:

taco shells (soft or hard)
lettuce
cheese
tomatoes
salsa

Southwestern Chicken - Freezer Meal

Southwest Chicken

1 can of corn, drained
1 can of black beans, drained
1 16oz jar of salsa
3-4 chicken breasts (about 2 pounds)
1 8oz brick of cream cheese

Instructions:
Add the corn, black beans, salsa, and chicken to the ziploc bag.

Write on the bag:

Dump ingredients into the crock pot. Cook on high for 6-7 hours and low for 7-8 hours.
About 30 minutes before the meal is going to be served remove and shred the chicken.
Cut up the cream cheese into chunks and add to the crock pot with the chicken.

Serve over rice. We also added some shredded cheese on top and it was delicious!
If you are not a fan of black beans you can omit them or just add half the can.

Crockpot Hawaiian Chicken

Crock Pot Hawaiian Chicken
(4-5 servings)

2-3 large boneless, skinless chicken breasts
½  cup white sugar
½  cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
½   cup of pineapple juice (use what’s in the can)
½  can of large pineapple chunks

 Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I  like to shred the chicken and put it back in the juice before I serve it.

To make into a freezer meal, Add all the ingredients to the bag and stick in freezer!

red velvet rice krispies

Ingredients

1/4 cup butter
10 oz large marshmallows (or a 10.5 oz bag of mini marshmallows)
1/3 cup dry Red Velvet Cake mix
6 cup rice krispie cereal
Filling
1/2 cup butter or cream cheese, room temperature
2 cups powdered sugar
How to Make

Line a 10"x15" jelly roll pan with foil and grease lightly with cooking spray. Set aside.
In a large saucepan melt butter over low heat
Add marshmallows and stir until melted.
Remove from heat and add in dry cake mix, stirring until mixed completely with marshmallow.
Stir in rice krispie cereal and coat evenly with mixture.
Pour mixture into prepared pan and press evenly. Let cool.
Make filling by beating butter and powdered sugar together.
Cut the krispie treat sheet in half, so you have two equal portions, and spread the filling on one of the portions.
Place the other half on top and cut into squares.

Brownie Caramel Cheesecake

Definitely making this soon!
(copied from pinterest)

I used the larger family size 180z. package of brownie mix because i wanted a thicker brownie crust, if you use the 18 oz package prebake it for about 20 minutes instead of 7-10.

Brownie Caramel Cheesecake
- 9 oz. package Brownie mix (plus ingredients indicated on the back of the package)
- 1 package (24 oz) caramels
- 1 (5 oz) can of evaporated milk
- 3 (8 oz) packages cream cheese
- 3/4 cup of sugar
- 3 eggs
- 2 tsp vanilla

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil
2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Place cheesecake in a waterbath and put it into the oven.
5. Bake cheesecake for 50-60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake.

Grilled Sweet Potato Southwestern Salad

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

Directions:

1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.
2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.
Note-the salad will keep in the refrigerator for 2 days.

peanut pasta

Shopping List

1 pound of angel hair pasta

1 pound of chicken breasts, chopped to bite-sized pieces

Extra Virgin Olive Oil (EVOO)

2 tablespoons Sesame Oil

Salt and Pepper

10 to 12 green onions, chopped and divided

2 garlic cloves, chopped

4 tablespoons soy sauce

1 cup of chicken stock

1/2 cup creamy peanut butter

roasted peanuts to garnish

Bring a large pot of water up to a boil for your pasta.

In a large skillet over medium-high heat, drizzle a tablespoon or so of EVOO and your sesame oil.  Add in your chicken pieces and cook through, turning each piece over after about 4 minutes.  Sprinkle a pinch of S&P on top.

Add in most of your chopped green onions (reserve a few to garnish), your garlic and soy sauce.  Saute about two minutes.  Then, stir in your chicken stock and de-glaze the pan (scrape up the little bits off the bottom), reduce heat to low then stir in your peanut butter with a pinch more S&P and simmer about 5 to 8 minutes.

At this time, drop your pasta into your boiling water and cook to al dente (about 6 minutes).

Drain off your water when your pasta is done cooking and add it to your chicken mixture.  Toss to coat everything in the sauce.  Serve each dish with a garnish of peanuts and a few extra green onions.

Spicy Chicken Baked Tacos

Shopping List

1 pound cooked and shredded chicken breast (click here to see how I get my chicken)

1 jalapeno, chopped (remove the seeds for less heat)

1 package taco seasoning

1 box frozen spinach, defrosted and squeezed of all the excess water

2 cups salsa (I used medium...you can use mild or hot as well)

2 cups Pepper Jack cheese, shredded

5 taco shells (I used the "stand and stuff" ones...but regular will work)

Extra virgin olive oil (EVOO)

Preheat oven to 425 degrees.

In a large skillet over medium-high heat, add in your cooked chicken, jalapeno, taco seasoning, spinach and salsa in a tablespoon or so of EVOO.  Reduce the heat to low and simmer about 5 minutes.

Meanwhile, in an 8x8 inch baking dish sprayed with cooking spray, line your 5 taco shells up.  Divide the chicken mixture between all 5 shells.  Top tacos with cheese and pop dish in the oven.  Bake about 10 minutes or until the cheese is bubbly and brown.

Frosted Banana Cake

Luci's Frosted Banana Cake from melskitchencafe.com
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream (I use reduced fat)
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I use three ripe bananas)

Preheat the oven to 350 degrees. Grease a large jelly roll pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting
2 cups heavy whipping cream - beat until still peaks form
add 1/8 t salt
add 1/2 C powdered sugar beat then set aside and chill

2 oz package cream cheese, softened to room temperature
about 1/2 cup powdered sugar - taste test :)
1 tsp vanilla
In a large bowl combine cream cheese, sugar and vanilla. Beat until light and fluffy. Set aside. Fold whipped cream into cream cheese mixture. Chill for 10-15 min then frost to your heart’s delight! Refrigerate frosted banana bars until ready to serve.

Loaded Baked Potato Soup

Rouge sauce: melt 1/2 C butter in saucepan, whisk in 1/2 C flour and 1 t sea salt
slowly add 4 C milk, 1 C water and 1 T chicken bouillon

Add: 3 lg. peeled, smashed and cubed baked potatoes
1 C grated cheddar cheese
2-4 T diced sweet onion
crumbled bacon (or add later)
salt and pepper to taste

Remove from heat and add sour cream and stir in just before serving.

Add additional: crumbled bacon, cheddar cheese and sour cream to individual bowls before serving if desired

Braided White Bread in Bosch

2 1/4 C. warm water
3 T. olive oil
2 t. salt
6 2/3 C. white flour
1 T. sugar
2 1/2 t. yeast

Place ingredients in Bosch in order listed. Knead on 3 for 6 min. Let rise in Bosch bowl 1 1/2 - 2 hours until about doubled. Use for 2 large pizza crusts or for 2 large braided breads.
For the braided bread divide into 6 parts, roll out like snakes on counter drizzled with olive oil and braid then place on jelly roll baking sheet. Drizzle with olive oil. Let rise 1/2 -1 hr after twisted. Bake at 375 for 15 min. Remove from oven, let cool a few minutes before brushing with butter. Then transfer to wire rack to cool a little more before slicing.
For the pizza crusts roll out on floured surface. Transfer to pizza pan then prick all over with fork. Top as desired and bake at 400 for 15 min or until done.
*Half the recipe for one pizza

chicken marinade

1/2 c. Olive Oil
1/3 c. Soy Sauce
a few swirls of Honey 
1 1/2 t. Cumin, 
1 t. Oregano, 
1/2 Lemon {freshly squeezed}, 
1/2 t. Kosher Salt, 
Pepper {to taste},
2 cloves Garlic {pressed}.

Potato Soup

http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html

Must try!

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

cream cheese monkey bread

Cream Cheese Filled Cinnamon Roll Monkey Bread

Ingredients

• 3 cans Cinnamon Rolls (12.4 oz, containing 8 rolls in each)
• 1, 8 oz block cold cream cheese
• 1 cup brown sugar
• 1/2 cup butter, cut into cubes

How to Make

1. Preheat oven to 350°
2. Spray a bundt or tube pan lightly with cooking spray.
3. Cut your block of cream cheese into 24 small squares.
4. Flatten each cinnamon roll with your fingers and place one square of cream cheese in the center of the flattened roll. Fold the roll around the cream cheese and pinch to seal. Place in prepared pan. Repeat with remaining rolls and cream cheese.
5. In microwave safe bowl combine butter and brown sugar. Heat for approximately 1 minute until butter is melted. Stir together and pour over the cinnamon rolls.
6. Bake 35-40 minutes until top is golden brown.
7. Let cool in pan for 5 minutes and then flip pan onto a cake plate or platter.
8. Drizzle with the frosting that came in the cinnamon roll cans, if desired.
9. Serve warm

Creamy Avocado Dip

ingredients:

1/2 cup plain fat-free Greek yogurt (I use Chobani)
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving

directions:

1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

15 Minute Creamy Avocado Pasta

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp kosher salt, or to taste
• ~1/4 cup Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
• Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately

Kate's Delish Dip

Just dump this all in a crockpot and let it melt. 2 pkg cream cheese, 16oz sour cream, 2 cans diced green chilies, chop up a whole bunch of green onion, 2 pkgs Buddig sliced beef cut up. Serve with ritz crackers or French bread...enjoy!

soooooo beyond good!