Twice-baked potato casserole

• 2-3 pounds red potatoes (about 9 medium), baked
• 1/4 teaspoon salt,
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream (I used light sour cream)
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced (I used chives)

Directions

• Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
• Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

Chocolate Peppermint Fudge Bites

1 (17.5 oz) package Pillsbury Chocolate Cookie Mix
1/4 cup flour
1/2 cup butter, softened
1 large egg
Chocolate Frosting

Heat oven to 375 degrees.

Combine cookie mix, flour, butter, and egg in large bowl.  Mix with a spoon until soft dough is formed.  Shape into 3/4 inch balls.  Place on baking sheet.

Bake 6 to 7 minutes or until edges are set. Remove immediately from baking sheet to wire rack. Cool 5 minutes.

Fill frosting bag with chocolate frosting.  (I just used a jar of Pillsbury premade) Insert nozzle of frosting tip into top of warm cookie. Apply additional frosting on top in a spiral pattern.  Sprinkle with peppermint candy pieces.

Makes about 3 dozen.

**This recipe claims to make 6 dozen, but even making small balls, I barely got about 3.  I'll be impressed if you can get 6!  :) 

7 Layer Greek Dip

Ingredients: 1 8-oz. pkg.cream cheese, softened 1 Tbsp.lemon juice 1 tsp.dried Italian seasoning 3 cloves garlic, minced 1-1/2 cups prepared hummus 1 cup chopped cucumber 1 cup chopped tomato 1/2 cupchopped pitted Kalamata olives 1/2 cup crumbled feta cheese 1/3 cup sliced green onions 1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined. 2. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

serves 4-6 Ingredients • 1 cup dry quinoa, rinsed • 1 tbsp olive oil or coconut oil • 1 3/4 cup chicken or vegetable broth • 1 can black beans, drained and rinsed • 1 avocado, chopped into chunks • handful cherry tomatoes, quartered • 1/2 red onion, diced • 1 small clove garlic, minced • 1 red bell pepper, chopped into chunks (I omitted this because I’m not a big pepper fan!) • 1 c. spinach • small handful cilantro, diced • 1 limes, juiced • 1/2 tsp cumin • 1/2 tbsp olive oil • salt, to taste Directions 1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add broth, stir once, cover, and simmer with a lid on for 20 minutes. 2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary. 3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through. 4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer (I omitted this too =) ).

Pumpkin Bars

2 c. flour                          2 c. sugar

2 tsp. baking powder             1 c. vegetable oil

¼ tsp. salt                        4 eggs

1 tsp. baking soda                 2 c. pumpkin (one can)

2 tsp. cinnamon

Preheat oven to 325º.  Beat all ingredients together until fluffy.  Pour into greased cookie sheet (jelly roll pan).  Bake at 325º for 25-35 minutes.  If the top bounces back, it’s done.

Cool and frost.

FROSTING:

6 oz. softened cream cheese

2 Tbl. milk                           4½ c. powdered sugar

1 1/2 tsp. vanilla                       dash of salt

Mix everything together except the powdered sugar; then add powdered sugar very slowly.  Beat it until it’s smooth.  Add more milk if it’s too thick. 

Home made Twix Bars

Ingredients: 1 cup salted butter, softened 1 cup powdered sugar 2 tsp. vanilla extract 2 cups all-purpose flour 2-1/2 cups caramel, cut into small chunks 3 Tbsp. heavy cream 3 cups chocolate chips 1 Tbsp. vegetable shortening (Optional) Directions: For the crust: Preheat oven to 300 degree Fahrenheit. Spray a 9x13 in pan with cooking spray, or line with parchment paper. Set aside. In a medium-sized bowl, beat together the butter, sugar, and vanilla. Add the flour - at first the mixture may seem dry, but will come together quickly. Take the dough and press it evenly into the pan. (Lightly flouring your fingertips will help with any sticking.) Prick the crust all over with a fork - this allows steam to escape so the crust will bake evenly with fewer bubbles. Bake until lightly golden brown on top and edges - about 30-35 minuts. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely. For the caramel layer: Melt the caramel and cream in a small saucepan over low heat. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to firm up. For the chocolate layer: Melt the chocolate in the microwave using ten second increments - stirring every time. If the chocolate seems too thick, add a tablespoon of shortening to thin it. (Just know that this will leave your end-resulting chocolate a little softer than normal. I don't use it for this very reason. ) Pour evenly over the chilled caramel layer and spread until it covers the entire surface. Return to the refrigerator (or freezer) until the chocolate is well set. Cut and serve.

Lemon bars

Lemon bars

1 box Angel Food cake mix
1 can lemon pie filling

Mix together and bake at 350 for 20 minutes or until golden brown. Sprinkle with powdered sugar.

Cheesy Garlic Bread

Not really a recipe, but mix some butter, garlic salt and parmesean cheese.  Spread on slices of french bread (or whatever kind). Sprinkle a little mozarella cheese over butter and brown in a skillet. MmmMmmmmmmmmm.  Buttery, cheesy goodness!

Easy Veggie Dip

Equal Parts:  (so you can do more or less if you want)
1 cup mayo
1 cup sour cream
1 cup cottage cheese

and 1 ranch dressing packet.  (I just have a can of the ranch dressing mix, and I add it to taste).

Mix together and serve with your favorite veggies.

Baked Potato Mashed potatoes

6-8 large potatoes (your favorite kind amount also depends on how much you want..... this will feed about 6 people)
1/2 cup shredded cheddar cheese
2 chopped green onions
3-4 strips of bacon, chopped
1/2 cup sour cream
1/4 cup milk
salt and pepper to taste

Peel and chop up your potatoes. Put them in a pot of boiling water and cook until tender. Drain water and add milk and sour cream. Mash the potatoes. Mix in the cheese, onion and bacon. Serve warm.

Pork Chops 'n Cream :)

8 boneless pork chops (or however many you need-just make sure you cover them all with the cream)

1 pt. heavy whipping cream

1 pkg. onion soup mix

Put pork chops in 9x13 pan. Add onion soup to cream. Pour over pork chops. Bake @ 350º for hour.

I like to make potatoes with these to put the extra cream over like gravy.

Sweet Pepper Poppers

12 mini sweet peppers(I got mine at Costco)
 6 slices bacon cut in half (I used pre-cooked)
 4 ounces (112g) cream cheese at room temperature
 4 ounces (112g) another cheese such as goat cheese, cheddar, mozzarella, swiss, jack, etc. (I used cheddar)
 1 teaspoon minced garlic
 2 tablespoons finely sliced green onion (use both green and white parts)
 1 lemon, juice and zest (I actually forgot this step..turned out ok)
 1/8 teaspoon red pepper flakes (use more for a spicier popper)
 1/4 teaspoon dry oregano
 1/4 teaspoon kosher salt
 Method

Preheat the oven to 375° F (190° C). Slice each pepper in half lengthwise then use a spoon or your fingers to scoop out any seeds and membrane to make space for your filling. Combine both cheeses. Add sliced green onions, the zest and juice of a lemon, red pepper flakes, dry oregano and salt. Stir to combine. Spoon the cheese mixture into each pepper half, wrap the half-slice of bacon around each pepper half and place top side up in a baking dish. Bake the sweet pepper poppers for about 20 minutes or until the peppers have softened and the bacon slightly crispy.

Cheesy Garlic Bread

1 loaf French bread
Garlic butter spread
1 cup shredded mozzarella cheese

Cut the bread loaf in half. Spread with desired amount of garlic butter. Top with grated cheese. Broil in the oven for a few minutes until warm and cheese is melted.