Sloppy Joe Cups

This is a great quick and easy dinner.  

We have enjoyed this recipe for many years.

1 lb. Ground Beef

2 Tbs. Minced Onions

1 1/4 cups Barbecue Sauce

12 (1 1/2 pkgs.) Refrigerated Biscuits

1 cup Shredded Cheese

  

 Preheat oven to 425 degrees.  Grease a dozen muffin cups.

In skillet cook beef and onions until meat is cooked fully.  Drain fat, then add barbecue sauce.

Press biscuits into bottom and sides of greased muffin cups, stretch and press dough to completly line cups.  Spoon meat mixture into each cup, top with cheese.  Bake for about 12 minutes or until biscuits are brown.  Serve with your favorite vegetable.  Enjoy!!

 Posted by Jen

Turtle Pumpkin Pie

 My husbands birthday is just after Thanksgiving so I made him a pumpkin pie insted of a birthday cake. He is not a fan of nuts so I don't add them when I make this recipe. Also I made my own crust with graham crackers, I wanted it to look a little nicer then the stores bought tins and its very easy.  I wish I had a slice now, better make it again for Christmas.

¼ cup plus 2 Tbs. caramel ice cream topping, divided

1 (6 oz.) honey graham pie crust

½ cup plus 2 Tbs. chopped pecans, divided

2 pkg. (3.4 oz. each) vanilla flavor instant pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

½ tsp. ground nutmeg

1 tub (8 oz.) Cool Whip whipped topping, thawed

    and divided

Pour ¼ cup caramel topping into crust; sprinkle with ½ cup nuts.

Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1½ cups Cool Whip; spoon into crust.

Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving. 

Posted by Jess

Sugar Cookies

These sugar cookies are soft and delicious!  

We make them for many different holidays.

    Cookie

1½ cups white sugar

1 cup butter, softened

1 tsp.  vanilla extract

2 eggs  

1 cup sour cream

5 cups all-purpose flour

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

Cream together white sugar, butter, vanilla, and eggs, then mix in sour cream. 

Mix together flour, salt, baking powder and baking soda. Gradually add to the sour cram mixture. Cover and chill dough for 1 hour.

Preheat oven to 375*. Roll out on lightly floured surface to ¼ inch thick. Bake on lightly greased cookie sheet for 10-12 minutes.

(these are my Thanksgiving version)

Frosting

8 oz. cream cheese, softened

1 lb.(16 oz.) powdered sugar

2 Tbs. milk

2 Tbs. butter, softened

Mix together frosting and frost cooled cookies.  We like a lot of frosting so I usually make two batches of frosting for one batch of cookies.

It is fun to use different sprinkles, colors and shapes for different holidays and seasons.

**The biggest tip for this recipe is, do not over cook the cookies.  If the cookies are golden brown on the bottom they are too done.  The softest cookies almost have no color to them.

Posted by Jen

Raspberry delight

A friend of mine made this recipe for ladies night and it was a huge hit.  I think I had two helpings of it!  I just had to get the recipe.  So thank you Tammy!

Ingredients: 

 

Serves 8–10 

1 small (3 oz.) box cook and serve vanilla pudding

1 small (3 oz.) box rasp­berry gelatin

3oz. instant tapioca pearls

3 cups water

1 (8 oz.)  tub of Coolwhip ,thawed

1 pint fresh raspberries

-Add pudding, gelatin and pearls to a medium size saucepan. 

-Add three cups of water and whisk well. Bring to a boil and stir constantly for a couple minutes. 

-Remove from the heat and pour into a large bowl. Cover and refrig­er­ate 6 hour or overnight. Make sure the gelatin is completely set in order for it to turn out right. 

-Before you are ready to serve,  stir with a large spoon. Don’t over stir, you want small chunks.  

-Add Coolwhip and stir it very well without getting rid of the chunks.

-Then add the rasp­ber­ries.Try to fold them in so you don't smash all of them.

Posted by Madalyn

Eclair Pie

           

Crust

1 cup water

1/2 cup (1 stick) butter 

1 cup flour

4 eggs

           

 Bring water and butter to a boil, then beat in flour 

rapidly until dough balls-up.  Remove from heat for 

5 minutes, then beat in eggs one at a time. 

 Spread on lightly greased large cookie sheet.  

Bake at 400 degrees for 25 to 30 minutes or until golden brown. 

 Topping

1 (3.4 oz) box instant vanilla pudding

1 (3.4 oz) box instant chocolate pudding

1 (8 oz) cream cheese, softened

1 (8 oz) cool whip

chocolate and carmel syrup (optional)

Make instant puddings according to box directions,

 let set in fridge.  To puddings mix in cream cheese

 and cool whip.  Spread topping mixture on cooled crust.  

Drizzle with syrup if desired. Serve and Enjoy!!

Store extra in fridge. 

Posted by Jen   

Broccoli, Cheese & Rice

This is a dish I got from Kraft Foods. LOVE it, I have had it for a about 6 years and I can even remember when I made it for the first time. I was going to a family friends house with my whole family for dinner. I was nervous because for dinners with friends I would normally make something I know would be great but was kind of in the mood to cook something different anyway, it turnout AMAZING. 

6 cups fresh broccoli florets

1 can (14½ oz.) reduced sodium chicken broth

2 cups Minute white rice, uncooked

½ lb. (8 oz.) Velveeta cheese, cup up

1½ Tbs. butter

10 Ritz crackers, crushed (my family likes more so we double the crackers)

2 Tbs. grated parmesan cheese

Melt butter in small skillet on medium-high. Add cracker crumbs; cook 2 to 3 minutes or until golden brown, stirring frequently. Cool completely. Stir in parmesan cheese. Set aside.

 Bring broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 minutes. 

Stir in Velveeta; cover. Let stand 5 minutes. Stir until Velveeta is completely melted. Spoon into dish and sprinkle with cracker crumb mixture.

Makes 12 servings, ½ cup each

Posted by Jess

Pull Apart's

This recipe is one of my favorites to make for breakfast. My mom used to make this while I was growing up. You could eat it as a desert also. 
It's very easy to make, all you need is:

Ingredients:
21 Rhodes Rolls (frozen)
1 cube butter or margarine (melted)
1/2 cup brown sugar
1 small box (3 oz)   cook and serve vanilla pudding mix


Directions:
1). Grease a bundt pan. Place rolls evenly in pan.
2). Pour butter over rolls.
3). Mix brown sugar and vanilla pudding mix, crushing up all clumps. Sprinkle dry mix over rolls.
4). Cover with plastic wrap and let rise overnight or at least 6 hours.
7). Bake at 350 for 30 minutes.
9). Take out of oven and flip bundt pan over on tin foil and remove pan.
8). Serve warm.

Posted by: Whitney

Crock Pot Chicken Cordon Bleu

Ingredients

6 boneless, skinless chicken breasts halves, thawed and patted dry

6 slices of ham (I used thinly sliced deli ham so I used 3 slices in each breast, so a total of 18 slices)

6 slices of Swiss cheese (We love cheese so I used about 2 or 3 slices, so a toal of 12 or 18)

Garlic salt, to taste

2 10 3/4-oz can of cream of chicken soup

1 cup sour cream

1/2 cup all-purpose flour

Hot, cooked rice

1. Slice chicken breast halves almost in half and place ham and cheese and a sprinkle of garlic salt inside.  Close and place in the bottom of the crock pot

2. In a mixing bowl, whisk the soup, sour cream and flour.  Spoon soup mixture over the top of the chicken and spend evenly.

3. Cover and cook on LOW for 3-5 hours

4.  Serve chicken and sauce over the hot, cooked rice

Posted by Madalyn

Peanut Butter Bars

 I am just going to call it as I see it.  These are one 

of the best desserts you are going to ever eat. 

 I am willing to say these are the 

Zimmerman family favorite.

Crust

1 1/2 sticks (6oz) butter or margarine, softened

3/4 cup sugar

3/4 cup brown sugar

3 eggs

1 1/2 cups peanut butter, divided

3/4 tsp. soda

1/2 tsp. salt

1 1/2 cups flour

1 1/2 cups oats (instant)
*see below for frosting recipe

Mix together butter, sugars, and eggs.  

Then mix in 3/4 cup peanut butter, soda, salt, flour, and oats.

Spread mixture on large greased cookie sheet (roughly 11x16)

Bake on 350 for about 15 minutes until lightly browned.

While crust is still hot spread remaining peanut butter
(3/4 cup) over top of crust.

Frosting

4 cups powdered Sugar

1 stick (4oz) butter or margarine, softened

1 tsp. vanilla

dash of salt 

1/4 cup cocoa

1/3 cup milk

Mix all ingredient, frost once crust is cooled completely.

Enjoy!!

Posted by Jen

Sour Cream Pancakes

This is one of my weekend breakfast's I make when I forgot to go to the store because I usually have everything on hand. I don't remember where I got this recipe from but I have been making it for a couple years now. My husband HATES sour cream but loves these pancakes. 

1 cup sour cream

7 Tbs. all-purpose flour

1 Tbs. sugar

1 tsp. baking soda

½ tsp. salt

2 eggs

½ tsp. vanilla extract

Butter for your pan

Stir gently together the sour cream, flour, sugar, baking soda and salt. Whisk the eggs in a separate bowl, add vanilla and stir to combine. Pour the egg mixture into the sour cream/flour mixture. Stir together gently. Don’t worry about your mix being a little lumpy.

 On a hot buttered skillet pour 1/4 cup for each pancake and cook for 1 to 1½ minutes, then flip over and cook for another 1 minute. Serve warm with butter and syrup.

Makes 7 pancakes, for a big family it's very easy to double.

Posted by Jess