Starbucks Oat Fudge Bars

Starbucks Oat Fudge Bars (aka “Belt Busters”) -Megan Wilson

•   1 1/2 cups butter, softened, divided
  
•   3/4 cup sugar
  
•   1 1/4 cup brown sugar
  
•   2 eggs
  
•   2 cups flour
  
•   1 teaspoon baking soda
  
•   1 teaspoon salt
  
•   3 cups oats
  
•   1 cup sweetened condensed milk
  
•   2 cups chocolate chips
  
•   1 teaspoon vanilla
  
  Preparation
  Pre-heat oven to 350°F.
  Line a 9-inch x 13-inch baking pan with foil and spray the foil with nonstick cooking spray. With an electric mixer with a paddle attachment, cream 1 cup butter with both sugars and the eggs. In a large bowl, mix the flour, baking soda, salt and oats and add slowly to the creamed
  mixture. Spread three-quarters of the batter into the prepared pan (I wet my clean hands with water to press down the dough evenly). Reserve the remainder of dough for the topping.
  Combine the condensed milk, chocolate chips, the remaining 1/2 cup of butter and vanilla in a microwave safe bowl and melt in the microwave, stirring often to prevent scorching. Stir until smooth and pour chocolate mixture over dough in pan. Drop the remainder of the oats dough by spoonfuls on top - press down slightly. Bake for 22-28 minutes, or until a toothpick comes out with very few moist crumbs. Let cool completely before cutting and serving. 
  

Polar Express Hot Chocolate

Polar Express Hot Chocolate {thefarmgirlrecipes.blogspot.com} -Megan Wilson

1 can (14oz) sweetened condensed milk 2 cups milk chocolate chips
1 1/2 cups whipping cream
6 cups milk
2 tsp vanilla
Optional: whip cream and marshmallows to top it off

 In a large, heavy bottom sauce pan combine sweetened condensed milk and chocolate chips over medium heat. Stir constantly until chocolate is completely melted and smooth. Add whipping cream, milk, and vanilla, whisking mixture together till smooth and completely combined. Serve warm with whip cream or marshmallows. Enjoy!

Tip: If you are making this for a party the mixture can be put in a large crockpot 3-4 hours before serving time, stirring every hour. 

Houli Fruit Fizz

Houli Fruit Fizz -Megan Wilson

2 liter Sprite
3 C Pineapple Juice 
1 1/2 C Orange Juice
5 C Cranberry Juice
Combine all ingredients and enjoy over ice! Perfect punch for all occasions and gathers! 

Stuffed French Bread

Stuffed French Bread-- Life in the Loft House --Shayla Mayes

1 loaf french bread 

1 pound lean ground beef

2 Tablespoons finely chopped onion 

1/2 cup chopped celery 

1 teaspoon minced garlic 

1 can cream of mushroom soup 

2 Tablespoons milk 

2 teaspoons Worcestershire sauce 

salt and pepper, to taste 

1 1/2 cups shredded cheddar cheese 

1/2 Tablespoon chopped parsley (optional) 

Instructions

1 Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. 

2 Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. 

3 Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. 

4 Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy! 

Eggnog Cake

Eggnog Cake -Shayla Mayes

1 pkg white cake mix

1 small pkg instant vanilla pudding mix

4 eggs

1 cup eggnog

¼ cooking oil

1 ½ teaspoons ground nutmeg

In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, oil, extract and nutmeg. Beat on medium speed for 2 minutes. 

Pour into a well-greased 10-in. fluted tube pan. Bake at 350° for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. 

Glaze 

1 cup powdered sugar 

1-2 tablespoons egg nog

For the glaze, whisk together egg nog and powdered sugar, adding egg nog until desired consistency. Spoon over cooled cake. Let glaze set up for a few hours before serving or storing. 

Oven Roasted Brussel Sprouts

Oven Roasted Brussel Sprouts -Shayla Mayes

1 bag fresh brussel sprouts 

Olive oil (just enough to coat sprouts)

Salt

Pepper

Onion powder

Garlic

Pinch of red pepper flakes

Wash sprouts, cut off ends and halve (if they are small you can leave them whole). Put sprouts olive oil and seasonings (to taste) in a gallon bag and shake until sprouts are coated. Dump onto baking sheet and back at 375 for 25-30 minutes.

Left Over Turkey Pot Pie

Left Over Turkey Pot Pie -Shayla Mayes

Left over turkey cubed or shredded.

1 can cream of chicken soup

½ cup milk

1 pkg frozen garden vegetable medley

1 small onion chopped

2 large potatoes chopped

Dash of garlic

Salt and Pepper to taste

In a pan melt a pad a butter  saute onions until translucent. Add potatoes and soften just a little.  Mix soup with milk and combine veggies, turkey and soup mix in a 9 inch pie plate.. Top with refrigerated biscuits, Bisquick biscuits or your own home made version. Bake at 400 for 30 minutes.

Biscuit Topping:

 Combine 1 egg, 1 cup Bisquick and 1/2 cup milk and top chicken mixture. 

Creamy Spinach Tortellini

Creamy Spinach Tortellini -Shayla Mayes

Ingredients

• 1 bag regular sized three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store 
• 2 teaspoon minced garlic 
• 1 cup chopped fresh spinach 
• 1 (14.5 ounce) can petite diced tomatoes 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1/2 teaspoons dried basil 
• 1 teaspoon onion flakes 
• 2 tablespoons all-purpose flour 
• 1 1/2 cups half-and-half 
• 1/4 cup grated Parmesan cheese

Instructions

1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time. 
2. While the tortellini is boiling, chop the spinach roughly. 
3. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so. 
4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes. 
5. Cook and stir over medium high heat until the mixture begins to bubble. 
6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth. 
7. Add the creamy mixture into the the skillet along with the parmesan cheese. 
8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes. 
9. Add the drained tortellini and mix together gently. 
10. Serve and enjoy!

Adapted from AllRecipes.

Homemade Granola Bars

Homemade Granola Bars—Annette Moss

1 cup sugar (granulated or brown)

1 cup corn syrup or honey

1/2 cup peanut butter (or almond butter)

Stir until combine

Add:

2-3 cups old fashioned oats

2-3 cups rice krispy cereal

Combine and add more oats if needed.  (More oats make it drier/crunchier, less oats makes it chewier).

At this point stir in whatever you want like:

Chocolate chips

PB chips

Coconut

Raisins

Craisins

Pretzel pieces

Graham crackers/ Marshmallows/ and chocolate chips s’mores flavor

Line 9 x 13 pan with parchment paper so it comes up to the sides.  Dump granola bar mix into the pan. Press flat and cut into bars. Wrap individually in plastic wrap.

Simple Chocolate Layered Trifle Dessert

Simple Chocolate Layered Trifle Dessert -Nicole Hendershot

1 box chocolate cake mix

1 large chocolate pudding mix

2 containers cool whip

Caramel syrup

Chocolate syrup

Toffee bits

Bake Cake according to directions on box. Let cool and cut into cubes. Make pudding according to box, let sit for 5 minutes. 

Build Trifle Layers: cake cubes, chocolate pudding, cool whip, swirl syrups and sprinkle on toffee bits. Repeat. Refrigerate until ready to serve. It can be eaten right away, but tastes better when it has had time to sit.

*This can be made with other flavors of cake, pudding, syrups and candy bits

Pepperoni Rolls

Pepperoni Rolls -Nicole Hendershot

24 Rhodes Rolls

48 slices pepperoni

Block of cheese-I use mozzarella. Cut into slices

1 egg-beaten

Italian Seasoning

Garlic Salt

Marinara Sauce

Let Rhodes rolls rise until completely thawed (1-2 hours). Flatten each roll and place a piece of cheese and 2 pepperoni slices. Fold dough around pepperoni and cheese to fully enclose. Brush rolls with beaten egg. Sprinkle with Italian Seasoning and Garlic Salt. Bake at 350 for about 20 minutes. Serve with marinara sauce for dipping.

Guacamole

 Guacamole-Nicole Hendershot

2 avocados 

1 Roma tomato (or small tomato, or half of large), diced

½ red onion, diced

½-1 tsp kosher salt

Lime juice (1/2 fresh lime or 2-3 squirts of bottled juice)

Optional: chopped cilantro

Smash avocado in a bowl with a fork. Mix in tomatoes and onion. Add salt and lime juice and mix. Enjoy with chips! Or a fork straight out of the bowl 

Little Smokies

Little Smokies -Laralee Reber

1 Pkg. of little smokies

½ jar of chili sauce

Grape Jelly—same amount as the chili sauce 

Mix the grape jelly and the chili sauce together, pour over the top of the little smokies and cook until the smokies are warmed through.

Pigeon Poop

Pigeon Poop-Laralee Reber

1 15 oz box Golden Grahams

1 15 oz box Rice Chex

1 ½ -3 cups of sliced almonds

1 14 oz bag sweetened & flaked coconut

*** Mix all of these together in a large bowl.

3 Cubes Butter

2 cups Sugar

2 cups Karo

***mix together in a sauce pan and bring to a boil stirring constantly. Boil for 3 minutes. Pour syrup over the cereal mixture and stir. Spread onto 2 cookie sheets that have been sprayed with pam. Do not keep in an airtight container, it will make it soggy.

Strawberry Jello Pretzel Salad

Strawberry Jello Pretzel Salad (from Chef in Training) -Lauren Shumway

2 cups crushed pretzels 

¾ cup butter, melted

3 Tbsp. sugar

12 oz. cream cheese, softened

1 cup sugar

12 oz. cool whip, thawed to room temperature

1 (6 oz) box Strawberry Jello

2 cups boiling water

Instructions

Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.

In a large bowl, combine cream cheese, sugar, and cool whip. Beat until smooth. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.

Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Pour over cream layer and put in the fridge for at least 4 hours.

Summer's FABULOUS Popcorn

Summer's FABULOUS popcorn -Lauren Shumway

2 cups brown sugar
2 cubes butter
1 cup karo syrup
Pinch salt

Melt together 3-5 minutes on stove stirring often. Remove from heat and add 1 can sweetened condensed milk.

This makes a lot (2 bags of popcorn). You can half the recipe if needed.

Pomegranate Salsa

Pomegranate Salsa -Lauren Shumway

2 medium pomegranates

2 avocados

2 roma tomatoes

2 green onions

1 tsp salt

1 tsp coriander (ground)

1 tsp Accent

½ tsp red pepper (ground cayenne)

Combine all in a big bowl. Add avocado right before serving. Serve with tortilla chips.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip (Our Best Bites) -Emily Simmons

1 (9-ounce) box frozen spinach, thawed and drained (can leave out if you don’t like spinach)

1 (8-ounce) pkg cream cheese, softened

1 cup mayonnaise

1 cup sour cream

2 cloves garlic, pressed or finely minced

1 tbsp lemon juice

1 tsp hot sauce

2 tsps dried parsley

¼ tsp black pepper

¼ tsp salt

1 (15 ounce) jar marinated artichoke hearts, drained and chopped

1 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Use a clean dry cloth and squeeze all the moisture out of the spinach and then roughly chop.  Place in a medium bowl and add your cream cheese, mayonnaise, sour cream and mix well.  Add remaining ingredients and stir to combine.

Place in an 8 x 8 inch or 9 x 9 inch pan and bake for 35-45 minutes or until hot and bubbly.

Serve with crackers, sliced bread, vegetables, or tortilla chips.

Hot Pizza Dip

Hot Pizza Dip (I would double the recipe for a party!) -Emily Simmons
 recipe from food.com

• 8 ounces cream cheese, softened
• 1 teaspoon italian seasoning
• 1/4 teaspoon garlic powder
• 8 ounces mozzarella cheese, shredded
• 4 ounces cheddar cheese, shredded
• 1/2 cup pizza sauce ( I used 1 cup)
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup red bell pepper, finely chopped
• Sliced olives would be great too!
• Pepperoni (I cut up and put all around until I thought it looked good)
• Sliced French bread, tortilla chips, bread sticks

1. Combine cream cheese and seasonings.
2. Spread in the bottom of a 9 inch pie plate. Combine cheeses and sprinkle half over the cream cheese layer.
3. Spread sauce over that. Sprinkle remaining cheese on top.   Add toppings on top. (I also sprinkled some pizza seasoning on top). Bake 350 for 20 minutes.
4. Serve warm with sliced bread, breadsticks or tortilla chips.

Deviled Eggs

Deviled Eggs -Jill Allen

Ingredients 

12 hard-boiled eggs 

1/2 cup mayonnaise 

2 tablespoons milk 

1 teaspoon dried parsley flakes 

1/2 teaspoon ground mustard powder 

1/8-1/4 teaspoon dried dill weed ( or to taste) 

1/4 teaspoon salt (or to taste)

1/4 teaspoon paprika (a little more for dusting the eggs)

1/8 teaspoon fresh ground black pepper 

1/8 teaspoon garlic powder 

1/2 teaspoon dried chives (I didn’t use these because I didn’t have any)

Directions

Slice the eggs in half lengthwise; remove the yolks, and set whites aside.

In a small bowl, mush yolks well with a fork, leaving no small lumps.

Add next 10 ingredients.  Mix well to combine.

Spoon or pipe egg yolk mixture evenly into the whites.

Sprinkle with paprika.

Cover tightly with plastic wrap.

Store in the refrigerator until ready to serve.

Chocolate Mousse

Chocolate Mousse -Kelli Steenbakkers

http://wonkywonderful.com 

 16 oz. cold heavy cream

2 Tbsp. powdered sugar

1½ c. chocolate chips

Melt chocolate chips in the microwave while stopping every 30 seconds to stir. Once the chocolate is melted, set aside to cool slightly.

Next, whip the heavy cream in your stand mixer using the whisk attachment. Whip until it thickens and peaks appear.

Add the powdered sugar and melted chocolate (as quickly as possible!). Whip for another 30 seconds or until the mousse is thick and fully blended.

Transfer to serving dishes, top with whipped cream and chocolate garnish. Serve.  Chocolate Mousse can also be refrigerated and served later.  Yield: 3+ cups mousse 

Chocolate Garnish

Melt 2 Tbsp. chocolate chips in the microwave, stirring every 30 seconds.

Cover flat plate or cutting board with wax paper. Drizzle melted chocolate onto wax paper into desired shape.

Transfer to refrigerator or freezer until the chocolate hardens. (only takes 2-3 minutes)

Gently peel firm chocolate off the wax paper.  Serve as a garnish on top of the chocolate mousse.

Salted Caramel Popcorn

Salted Caramel Popcorn -Kelli Steenbakkers

http://cookiesandcups.com

½ c. unpopped popcorn kernels (about 16 cups popped)

1 c. salted butter 

1 c. light brown sugar 

1/3 c. light corn syrup 

1½ to 2 tsp. kosher or sea salt, divided

 Preheat oven to 300° 

Line a large baking sheet with parchment paper or a silicone mat. Set aside. 

Pop popcorn kernels using air popper into a large bowl. 

In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. 

Pour caramel mixture over popcorn and stir to coat evenly.  Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. 

Allow popcorn to cool on a parchment lined counter. Yield:  About 16 cups of caramel corn

Notes:

You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!

Pizza Sticks

Pizza Sticks -Kelli Steenbakkers

 1-11 oz. can soft breadsticks

24 thin pepperoni slices

2 Tbsp. Parmesan cheese

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

1/2 c. pizza sauce, heated

Separate and unroll breadsticks.  Place 3 pepperoni slices in single layer on half of each breadstick.  Fold remaining half of breadstick over top; seal end and twist.  Place on ungreased cookie sheet.  Combine cheese, Italian seasoning and garlic powder.  Sprinkle evenly over each breadstick.  Bake in preheated 350 degree oven for 15-20 min. or until golden brown.  Serve with pizza sauce. Yield:  8 pizza sticks

Colorful Salsa

Colorful Salsa -McKinzea Grant

2 yellow bell peppers

2 red bell peppers

2 orange bell peppers

6 tomatoes

Green onions

Cilantro

1 bottle of zesty Italian dressing

Enjoy with chips, on top of omelets or chicken(my favorite)! )

Grape Salad

Grape Salad -McKinzea Grant

4 lbs grapes

8 oz cream cheese

8 oz sour cream

Wash grapes and make sure they are dry. Mix sour cream and cream cheese and coat grapes with mixture.

Mix

½ c brown sugar

8 oz toffee bits

1 T vanilla

Top the grapes with the toffee bits

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies -Laralee Reber

15 oz can pumpkin

1 box spice cake mix

12 oz package of chocolate chips

Directions: Mix pumpkin and cake mix together until well blended, add chocolate chips. Drop cookies onto a greased cookie sheet. Bake at 350 for 10-12 minutes. 

Cheese Bread

Cheese Bread -Laralee Reber

French bread

¼ cup Mayo

1 cup cheese, grated

1-2 green onions, chopped

1 cube butter, room temperature

Salad Supreme Seasoning---to taste

Directions: Mix mayo, cheese and butter together, spread on French bread. Sprinkle onions and seasoning on top. Broil 6-8 minutes until cheese is melted.

Green Machine Soup

Green Machine Soup -Laralee Reber

1 lb chicken, cubed

1 onion, chopped

1 jalapeno, chopped

1 Tbs. garlic

1 pkg. frozen corn

1 tea. Cumin

3 cups chicken broth

1 cup water

1 dozen tomatillos, peeled, rinsed and blended

1 lime

Honey 

Toppings: Avocados, Cilantro, Pepper jack cheese, tortilla chips

Directions: Brown chicken in EVOO in a large pot. Remove chicken from pot. Add onion, jalapeno, garlic, and corn. Sauté until onion is tender. Add broth, water, tomatillos, and chicken. Let simmer for 15 minutes.  Add honey if it tastes too tangy. Add the juice of lime right before serving. Top with avocado, cheese, cilantro and chips.

Carmel Corn Pops

Carmel Corn Pops -Laralee Reber

½ of a large bag Corn Pops (these are in the chip isle, they look like Cheetos without the cheese)

1 heaping cup brown sugar

1 cup of butter 

½ cup light Karo Syrup

Directions: Place all ingredients into a large sauce pan except the corn pops, bring to a full boil and boil for 1 minute, pour over corn pops and mix well. Pour onto wax paper, break it apart and let it cool. Keep in an airtight container.

Hot Ham Sandwiches

Hot Ham Sandwiches

½ lb butter, softened

1 T. Poppy seeds (optional)

1 small onion, grated

12 slices Swiss cheese

3 T. Dijon mustard

1 tsp. Worcestershire sauce

1 lb sliced ham

12 hard rolls

Directions: Combine first 5 ingredients and spread on rolls. Place ham and Swiss cheese inside of rolls. Wrap each sandwich in foil and heat for 10 minutes in a 400 degree oven. We like to assemble these on Christmas Eve and put them in the fridge overnight so it is a quick and easy lunch on Christmas day, all you have to do is warm them in the oven.