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