Muffin Tin Cheeseburgers

The whole family will rave over these delicious Muffin Tin Cheeseburgers and they are better than any take out and so much healthier. They're on the table in 45 minutes!

Ingredients:



Directions:



Source:

Chocolate Eclair No Bake Cake

There is something about Chocolate Eclairs that conjures up memories of Bakeries. It is so difficult walking in and making a single selection and let’s face it our eyes are always bigger than our bellies .. well usually! That said it usually came down to Vanilla Slice, Chocolate Donut, Custard Tart or Chocolate Eclair.

More often than not it was the latter. Seriously, who could resist? We have selected this fabulous NO BAKE version to share with you .

Ingredients:

2 (3.4 oz) boxes of dry Vanilla Instant Pudding mix
3 1/2 cups whole milk
12 oz. Cool Whip
1 box (2-3 sleeves) of graham crackers

Frosting:
 
5 Tbsp. butter
5 Tbsp. milk
5 Tbsp. unsweetened cocoa
1 cup powdered sugar

Directions:

In a large bowl, blend milk and vanilla pudding packets for about 2 minutes.  Fold in Cool Whip.

Line the bottom of a 9×13-inch pan with graham crackers. (You may have to cut some crackers so they fit neatly.)
Spread half of pudding mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
Melt butter in microwave and mix well with milk, cocoa, and powdered sugar to make frosting. (It will be very thin in texture.)
Top all with a final layer of graham crackers bumpy side down. (This will make the top look smooth.)
Finally, pour chocolate frosting on top and spread evenly.
Refrigerate at least four hours before serving to allow the graham crackers to soften.

Source:  hip2save.com

Loaded Chocolate Chip Cookies

Ingredients:

1 cup butter
1 cup dark brown sugar (may add up to 1/4 cup more if desired)
1⁄2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips 
1 cup of crushed nuts of your choice (pecans, walnuts, almonds)

Directions:

In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
 
Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
 
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
 
Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
 
Stir in the white chocolate chips and chocolate chips.
 
Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
Chill for at least 30 minutes.
 
Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.

Source: recipe.com

Snickerdoodle Cookies

Ingredients:

1 cup butter
1 1⁄2 cups sugar
2 large eggs
2 3⁄4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Directions:

Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.

Source: Gloria R. Pierson

Chocolate Dessert In A Crockpot

Ingredients:

1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix

Directions:

1. Spray 4 1/2-quart slow cooker with baking spray with flour.
2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.
5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Source:  bettycrocker.com

Sausage Stuffed Mushrooms

Ingredients:

1 lg. pkg. fresh mushrooms
Butter
4 oz. Pepperidge Farms herb seasoned stuffing
1/2 lb. sausage
Green onions
Mayonnaise

Directions:

Wash and remove stems from mushrooms - save stems. Brown and drain sausage. Saute in butter the green onions and mushroom stems. Add cooked sausage and stuffing. Moisten with a little mayonnaise. Spoon into mushrooms. Bake at 350 degrees for 10 minutes.

Source:

Humors & Interesting Things

Crock Pot Mesquite Roast

Ingredients:

1 (2 -3 lb) chuck roast
6 ounces cola
1 (1 1/16 ounce) packages mesquite marinade ( the kind that comes in an envelope like taco seasoning. I use McCormick or Adolph's)...
1/4 cup water

Directions:

Place chuck roast in the crock pot and pour cola over the top of it.
Mix water with the mesquite marinade packet and pour over the top of the roast.
Cook 8 hours on low.

Source: Humors & Interesting Things

Southern Creamy Pralines

Ingredients:

3 cups sugar
1 cup whole fat buttermilk
1/4 cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 cups of pecans

Directions:

Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft, ball is formed when dropped in cold water.

t 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.

Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non-stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens I drop mine on foil**

Source: Humors & Interesting Things

Mt. Dew Jelly

Ingredients:

3 1/4 cups Mountain Dew soda
2 tablespoons lemon juice
4 1/2 cups sugar
1 package sure jell pectin

Directions:

Pour mountian dew and lemon juice into a large pot.
Bring to boil.
Boil 3 minutes.
Cool slightly.
Then follow the sure jell directions.

Process for 10 minutes in a boiling water bath.

Note: You can use more mountain dew and reduce it to 3-1/4 c. for a more concentrated flavor (I did 3 cans and reduced it down to the 3 1/4 cups). This also tastes amazing, especially on warm homemade bread. We got 5 jelly jars of this and from what I've read, you can also use this as a glaze for pork or chicken when cooking it in the slow cooker

Source: Charlene Fous and Cristina Meza Silva

Pecan Pie Cheesecake

Ingredients:

Crust:

1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted

Pecan Filling:

1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

Directions:

Crust:

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling:

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling:

Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of the pan. Let cool. Chill for at least 4 hours before serving.

Source:  Cristina Meza Silva.

Soft Snickerdoodle Cookies

Ingredients:

1 cup butter
1 1⁄2 cups sugar
2 large eggs
2 3⁄4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Directions:

Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.

Source: Gloria Randall Pierson

Chocolate Heaven In A Crockpot

Ingredients:

1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix

Directions:

1. Spray 4 1/2-quart slow cooker with baking spray with flour.
2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.
5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Source:  bettycrocker.com

Two Ingredient Coconut Macaroons

All you need is 2 Ingredients to whip up a batch of these Coconut Macaroons and they’re ready in next to no time! They’re an easy, delicious sweet treat that all the family will love. They can be made ahead and stored in the fridge. 

Ingredients:

SERVES 30  |  ACTIVE TIME 10 Min  |  TOTAL TIME 25 Min

1 (14 ounces) bag sweetened coconut flakes

7 ounces sweetened condensed milk (about 1/2 of a 14 ounce can) 

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat Mat. In a medium bowl combine add coconut. Then pour condensed milk over top. Mix with a spoon until the coconut and milk are completely mixed and all of the milk combines with the coconut. Use a 1 tablespoon scooper. Scoop and then press the mixture into the scooper to make sure you get a well packed scoop. Place them on the baking pan about a finger apart. They will not spread so you can place them pretty close together. Bake until the tops are golden brown, about 14-16 minutes. If the tops are not perfectly browned but the bottoms are, you can turn the broiler on and broil until the tops are perfectly browned, about 1-3 minutes. *Do not walk away when broiling, you can go from golden brown to crispy in a flash. Remove from oven and allow to cool for 5 minutes, if you can wait that long. 

Source: TheslowroastedItalian @ feastie.com