Moist Bread Stuffing

4 Tbsp butter
3 stalks celery, chopped
1 small onion, chopped
1 (16 oz) loaf white bread, cubed
14 oz or 1 3/4 C chicken broth
1/4 C parsley
1/2 tsp thyme
1/2 tsp salt
1/4 tsp ground sage
1/4 tsp black pepper.

Melt butter in saucepan. Add onion and celery. Cook until tender stirring occasionally about 12 minutes. Remove pan from heat. Add remaining ingredients and mix well. Yoou can either stuff the cavity of the chicken with this or place in a greased 9x9 baking dish. Cover with foil. Bake in a preheated 325°F oven til heated through, about 30 minutes.

Makes about 5 cups of stuffing

Barbeque seasonings

3 1/2 Tbsp paprika
1 1/2 tsp salt
3 1/2 tsp garlic powder
3 tsp onion powder
1 1/2 tsp parsley
1 tsp cayenne pepper
1/2 tsp black pepper
1 tsp lemon pepper

Mix well in a empty, clean and dried 5 oz or larger seasoning bottle.

Corn Oysters

8 oz corn
2 eggs
3/4C milk
2 C flour
Salt

Mix everything together in the order given. This should make a thick batter. Drop by the spoonfuls into hot oil or butter and fry until golden brown.

Party Queso

5 lb velveeta
1 lb sausage (mild or hot)
1 medium onion
1 can black olive, chopped
1 can mild rotel
1/4 C chicken broth
1 tsp ground cumin
1 tsp seasoning salt
1 tsp garlic salt
hot pepper sauce, to taste

Pour rotel and chicken broth into a slow cooker on high. cut the cheese into cubes and place in the slow cooker as well. Brown the sausage in a skillet. Add the onion to the skillet and cook until onion becomes translucent. Drain excess grease then add sausage onion mixture to slow cooker. Drain the black olives well and add to queso mixture. Mix in the spices. Now reduce heat down to medium and allow to heat thoroughly, stirring occasionally. When entire mixture is fully melted turn heat down to low to prevent scorching and cheese sticking.

Quick Queso Dip

1 lb velveeta
2 to 3 Tbsp chicken broth
1/4 tsp ground cumin
1/2 tsp seasoning salt
2 dashs hot pepper sauce, to taste

Melt all ingredients together in a saucepan, slow cooker, or microwave. Stir often to prevent sticking or scorching.

Note: This is also great on top of burritos and quesadillas. The chicken broth helps keep the queso from turning thick and chunky when it cools off. If this is not spicy enough for you, you can add either more hot sauce some minced up jalapenos.

Black bean dip

This is one of my favorite bean dips. It is also a bit healthier than the regular bean dips in my opinion.This is best if made ahead of time and keeps well in the refrigerator.

1 (16 oz) can black beans
1 tsp chopped garlic
1 Tbsp chopped cilantro
1 small tomato, chopped
1 tsp crushed red pepper
1/2 tsp ground cumin
1/2 lime, juiced
1/2 small onion, finely chopped
salt, to taste
pepper, to taste

Place beans, garlic, cilantro, and half of the tomatoes in a food processor and blend, leave a bit chunky. pour into a serving bowl and stir in crushed red pepper, cumin, lime juice, onion,  remaining tomatoes and salt and pepper. Mix well and cover and refrigerate for a few hours or overnight. Serve with tortilla chips and enjoy.

Deliciously Easy Bean Dip

1 (16 oz) can bean dip
1 Tbsp mayonnaise
3 drops hot pepper sauce

Mix ingredients well and serve with corn or tortilla chips. The mayonnaise helps to make the bean dip smooth and creamy.

Olive Bean Dip

1 (16 oz) can refried beans
1 can rotel mild
2 C shredded Colby Jack cheese blend
1 small can chopped black olives, drained
1/2 C sliced green onions
1/2 C chopped cilantro
1/4 tsp garlic salt
Tortilla chips

In a large saucepan, combine, beans, tomatoes with chiles, cheese, olives, onions, cilantro, and garlic salt. Blend well. Cook until the cheese is completely melted, stir often. this is best served with warm tortilla chips.

Raspana Juice

1 C raspberries
1 C orange juice
1 banana

Blend fruit and juice until smooth in an electric blender. If your blender can crush ice, add ice to make a more sherbet like dessert or drink.

Funshine Fizz

2 C orange juice
2 C pineapple juice
1 pt orange sherbet
1 C club soda

Combine first three ingredients in an electric blender. Blend until smooth. Stir in the club soda. Serve immediately. This yields 7 cups

Spanish Punch

2 Gal (4 qts) ginger ale, chilled
1 Gal (2 qts) pineapple juice, chilled
1 pt frozen strawberries, mashed and chilled
6 to 10 frsh strawberries, whole

Combine all ingredients in a large punch bowl. Keep iced while serving.

Martian Punch

1 qt pineapple juice
1 qt ginger ale
3 qt cold water
3 to 3 1/2 C sugar
2 pkg lemon lime kool aid

Mix everything together in a larger punch bowl. Let stand and serve.

Lemon Float

1 1/2 C lemonade
1 scoop milk free Vanilla Ice Cram
1 Slice orange or lime

Pour lemonade into a tall glass. Add the ice cream and then garnish the glass with a slice of orange or lime.

Tuna Surprize Casserole

1 lb macaroni noodle
1 C Milk
1/2 C water
2 (10 3/4 oz) cans cream of chicken
1 (15 oz) can mixed vegetables, drained
3 cans tuna
1 (10 3/4 oz) can mild rotel
1 (15oz) can diced tomatoes
1 Tbsp tarragon
1 tsp basil
1 1/2 tsp chicken seasoning
Dash salt
Dash pepper
1/2 lb cheddar cheese, cubed

Mix well. Place in a 9x13 pan and bake at 375°F for 30 minutes or until hot and bubbly.

Parmesan Mashed Potatoes

2 lb russet potatoes, peeled and cut into .5 in. cubes
1/4 cup grated Parmesan cheese
1/4 tsp pepper
1 tbsp unsalted butter
1 clove garlic, crushed
1/4 tsp salt

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Melt butter in a heavy nonstick skillet over medium heat. Sauté garlic 30 seconds. Remove from heat. Combine potatoes, sautéed garlic, salt, pepper to taste and Parmesan in a large mixing bowl. Mash or beat with an electric mixer until smooth. 

Apricot & Raspberry Tarts

1 refrigerated, prepared pie crust
1 (12 oz.) jar apricot preserves
36 canned apricot halves
1/4 cup red raspberry preserves
1 tbsp. apricot juice
Sweetened whipped cream, flavored with vanilla extract

Prepare 12 baked (5-inch) tart shells from pie crust by using a round cookie cutter and pressing the circles into a greased muffin pan. Bake as directed. Spread a thin coating of apricot preserves on bottom of each tart shell. Drain apricot halves well and place 3 halves in each shell. Combine raspberry preserves and apricot juice and melt over low heat. Glaze top of apricots with preserves mixture. Refrigerate to set glaze. With pastry tube make rosette ring of whipped cream around edge of fruit or spoon it around tarts.

Is It Really Better Than Sex? Cake by Paula Deen

1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut


Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar Read More http://www.kevinandamanda.com/recipes/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html#ixzz20IKjYMUP

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping


Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.


Read More http://www.kevinandamanda.com/recipes/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html#ixzz20IL3qyBS

Chocolate Butterscotch No-Bake Cheesecake

Crusts:
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)

Cheesecake:
¼ cup water
1 tablespoon powdered gelatin
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 sugar
1/2 teaspoon coarse salt
1/3 cup Whoppers, pulverize
¼ cup chocolate chips
¼ butterscotch chips
2 tablespoon fresh lemon juice

Instructions:
Crusts:
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside

Cheesecake:
1. Bring 1 inch of water to a simmer in the bottom of a double boiler. Sprinkle water over gelatin and let stand for 5 minutes.
2. Using a spatula scrape the softened gelatin and place it into the top of the double boiler. Set it over simmering water and heat until the mixture becomes liquid. Remove from heat and set aside.
3. Crush Whoppers in a Ziploc or place Whoppers in a food processor and  pulse for 5 times with 2 second intervals. Set aside.
4. Heat chocolate in the microwave for 10-20 seconds (times vary from microwave to microwavel) or until melted. Whisk to make sure all pieces are melted. Set aside.
5. Place butterscotch chips and 1 tablespoon of heavy cream in a small bowl and heat in microwave for 10-20 seconds or until melted. Whisk to combine. Set aside.
6. Beat heavy cream until medium peaks form. Set aside.
7. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
8. Add a ½ cup of cream mixture to the gelatin and fold with a rubber spatula. Return the gelatin mixture to the remaining cream cheese mixture and fold together.
9. Fold in crushed Whoppers until combined. Gently add butterscotch and chocolate sauce by drizzling sauce into mixture and folding only until mixture shows streaks of butterscrotch and chocolate sauce.  * Do not over mix or your cheesecake will be brown in color, rather than streaked.*
10. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
11. Refrigerate for at least 6 hours to set or overnight for best results.
12. Remove from refrigerator and smooth top to level with edge. Serve with whipping cream and garnish with whopper.

Recipe from http://www.bakersroyale.com/cheesecake/chocolate-butterscotch-no-bake-cheesecake/

Oreo Cookies and Cream No-Bake Cheesecake

Crust:
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)

Cheesecake:
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla
¾ cups Oreo Cookies, crushed


Instructions:
Crust:
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside.

Cheesecake:
1. Beat heavy cream until medium peaks form. Set aside.
2. Add cream cheese, sugar, salt, vanilla, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3. Add cream cheese mixture to heavy cream and beat until incorporated.
4. Gently fold in Oreo cookies.
5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6. Refrigerate for at least 6 hours to set or overnight for best results.
7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

recipe retrieved from http://www.bakersroyale.com/cheesecake/oreo-cookies-and-cream-no-bake-cheesecake/

Death by Oreo Cupcakes

1 pkg oreos, regular size
1 pkg mini oreos, for decoration
1 pkg chocolate cake mix/ mix according to directions on box
8 oz cream cheese, room temperature
8 Tbsp butter, room temperature
3 3/4 c powdered sugar
1 tsp vanilla extract
cupcake liners

Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.) Line cupcake tins with liner, place an regular size oreo cookie in the bottom of each one. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 min (or according to box directions). While cupcakes are baking make the frosting. Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine. Add to frosting.

After cupcakes are cool put frosting on and decorate with a few mini oreos on top 

Five Layer Bars

These bars are super easy and quick. However, they are so good that if your like me and have a family with major sweet tooths you just might have to make a second batch.

6 cups crushed Kellogg's Corn Flakes® cereal
1/2 cup sugar
1/2 cup butter or margarine, melted
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/3 cups flaked coconut
1/2 cup chopped walnuts
1 can (14 oz.) sweetened condensed milk

 In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S CORN FLAKES, sugar and melted butter. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust. Layer chips, coconut and walnuts evenly over crust. Pour sweetened condensed milk evenly over top. Bake at 350° F for 25 minutes or until lightly browned around edges. Cool completely before cutting into bars. 

Note: 1 1/2 cups KELLOGG'S CORN FLAKE CRUMBS may be used in place of 6 cups crushed KELLOGG'S CORN FLAKES. 

liquid marijuana

1 oz silver rum
1 oz spiced rum
1 oz coconut rum
1 oz blue curacao
1 oz melon liquor
1 oz sweet sour mix
pineapple juice

Fill tall glass full of all alcohols. Top glass off with pineapple juice.

Best if chilled. If you do not have pineapple juice you can use either apple juice or lemon lime kool aid.

Banana Berry Smoothie

1 cup fruit juice
3 bananas, frozen
fresh or frozen berries or other fruit

Pour liquid into blender. Add frozen bananas and other fresh or frozen fruit and blend til completely smooth.

Homemade beef stew

My husband dislikes beef stew with a passion. However, he loves this recipe and the way I make it. Therefore, I thought I would share my recipe with all of my readers and fans. I hope you enjoy it as much as we do.

2 lb beef stew meat
8 c water
3 beef bouillon cubes
3 bay leaves
1 1/2 tsp parsley
1 1/2 tsp basil
2 Tbsp cajun seasoning
2 tsp minced garlic
1 (15 oz) can sliced potatoes, drained
1 (14.5 oz) can sliced carrots, drained
1 (14.5 oz) can green beans, drained
2/3 c uncooked rice

Combine all ingredients and spices in a large pot or stew pan. Let cook for 30 minutes -1 hour, until the rice is tender and the meat is cooked all the way through. Do stir occassionally and check water level. The water should cover all ingredients by about an inch at least at all times.
This is wonderful by itself or you can add a biscuit or even cornbread to go with it.

Quick and easy beef skillet

My husband wanted something with ground beef for dinner. It was getting late and so I decided to throw some stuff together. My husband suggested the cheese and it was delicious. If you wanted to make this into a casserole you could by adding cooked pasta in with it and then topping it all with the cheese. Cook at 350°F til cheese is completely melted.

1 lb ground beef
1 tsp garlic, minced
1 (13.5 oz) can whole spinach, drained
1 (15.25 oz) can corn, drained
1 (2.25 oz) can sliced olives
1 Tbsp cajun seasoning
1 tsp tarragon
1/2 tsp barbeque seasoning
Shredded cheese

Brown the meat. Add garlic to meat, cook for 2-3 minutes. Add the remaining ingredients cook throughly about 5-10 minutes over medium-high heat. Top with your favorite shredded cheese and enjoy. Best served hot!!!

Magic Dragon Puffs

3/4 c water
1/4 c butter or margarine, cut up
1/2 tsp. salt
3/4 c Gold Medal® all-purpose flour
3 eggs
1/4 c grated Parmesan cheese
2 tbsp. finely chopped chives
2 tbsp. finely chopped basil leaves

Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. In 2-quart saucepan, heat water, butter and salt to rolling boil over medium heat. When butter is melted, remove from heat; stir in flour all at once until blended. Return to medium heat; cook 1 to 1 1/2 minutes, stirring constantly, until dough forms a ball and leaves a slight film on side of pan. Remove from heat; stir in eggs, one at a time, stirring until thoroughly mixed. Stir in Parmesan cheese, chives and basil. On cookie sheets, drop by heaping teaspoonfuls 2 inches apart into 1 1/4-inch mounds, making 30 mounds. Bake about 20 minutes or until golden brown and set. Remove from oven; with tip of sharp knife, make small slit in side of each puff to allow steam to escape. Bake 5 to 8 minutes longer or until dry and firm.

Royal Blue Cocktail

Lime wedge
Coarse sugar or granulated sugar
Ice cubes
1/4 cup cranberry juice cocktail
2 tablespoons (1 oz) citron vodka or vodka
2 tablespoons (1 oz) blue curacao
1 tablespoon fresh lime juice

Moisten rim of chilled martini glass with lime wedge. Sprinkle sugar onto small plate, and dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add cranberry juice, vodka, curacao and lime juice; cover and shake. Strain into martini glass.

Strawberry-Lime Daiquiri

4 oz white rum or 2 tablespoons lemon juice for virgin cocktail 
1/4 cup fresh lime juice 
1/2 cup fresh or frozen sliced strawberries 
1/4 cup sugar 
1 cup crushed ice 
Fresh whole strawberries 
Lime slices

In blender, place rum, lime juice, sliced strawberries, sugar and just enough crushed ice to cover. Cover blender; blend until pureed. Pour evenly into 4 low-ball cocktail glasses or wide-mouth wine glasses. Garnish each with whole strawberry and lime slice.

Oreo Truffles

1 - 18 ounce package Oreo cookies
1 - 8 ounce bar softened cream cheese
2 - 12 ounce bags milk chocolate chips
1 - 8 ounce bag white chocolate chips

In a large bowl, beat cream cheese until well dispersed. In a blender, crumble the Oreo cookies and pour into the bowl with cream cheese. Mix together well. Using a small mellon baller, roll the truffles into your hands and place on wax paper. Let air dry for about an hour or two. Melt the milk chocolate chips in double boiler or microwave. Roll truffles in the milk chocolate and place back on the wax paper to harden. Do this until all of the truffles are covered. Once they have hardened, melt the white chocolate chips and drizzle over the tops of the truffles. Store covered in layers of wax paper in the refrigerator.


These take about 3 hours and makes 45 truffles.

This is a simple and delicious snack. These truffles are great to make for any special event or gathering. These can also be made in advance.

Sweet-n-sour Chicken

Start with about three or four chicken breast cut up into strips
Bread with a mixture of
4 tbsp. flour
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1/2 tsp. red pepper
Bread and fry chicken in skillet and set aside.

For the sauce mix the following in a sauce pan and bring to a simmer.
1/2 c ketchup
1/2 c lemon juice
1 c pineapple juice and chunks (I just use the whole can)
1/3 c brown sugar
 Finally mix together chicken and sauce and serve with rice.

Hibiscus Tea with Lime

1 Tbsp dried hibiscus flowers
1 1/2 Tbsp honey
1 Tbsp lime juice

Bring 2 cups of water and the hibiscus flowers to a boil in a small saucepan. Reduce heat. Cover and allow to simmer for 5 minutes. Strain and discard the flowers. Let coool to room temperature. Just before serving stir in honey and lime juice.

This is delicious, light and refreshing for those extremely hot Texas days.

Melon, Mint and Cucumber smoothie

2 C chopped honeydew
1 1/2 C cantalope
1 C chopped English Cucumber
12 fresh mint leaves
2-4 Tbsp lime juice
1 tsp honey
1 cup ice

Puree all ingredients in a blender until smooth. Serves 2 each serving is only 87 calories.

Mustard Turkey Burgers

1 lb ground turkey
1 Tsbp dijon mustard
1/4 C red onion, minced
1 tsp salt
4 whole wheat buns
1 avocado, sliced
2-3 bell peppers, sliced
1 C fresh spinach
1/4 C colby jack, grated

In a medium bowl, combine turkey, mustard, onion and salt. Mix well and form into 4 patties. Chill patties for 30 minutes. Grill over medium-high heat until cooked through which should be 4 to 5 minutes per side. Serve on the buns with avocado, bell pepper, spinach and Colby jack.

This is a delicious recipe. It is high in protein at 29 grams and high in fiber with 6 grams.