Homemade thin mints

I make these every Christmas. they are my favorite!

Ingredients

• 20 Ritz crackers (don't use low-fat or low-salt)
• 6 ounces of mint  chocolate chips
• 1 tablespoon shortening

Instructions

1. First, line a pan with parchment or wax paper.
2. In a double boiler (or a bowl set over a pan of barely simmering water), melt the chocolate and shortening.  Using two forks, dip the cookies one at a time into the chocolate. Move them to the pan to cool.
3. I personally think these taste best chilled in the freezer

2 ingredient fudge

Growing up my mom always made fudge. She would always say how hard it was and her fudge never turned out. So I always kind of backed away from even trying fudge. Then the last few months I have had a fascination with fudge. I am slowly learning teh different ways that people make it and well little easy tricks. I came across this one a while back and it has become my easy go to fudge. Enjoy!

This is the easiest and creamiest fudge you will ever make!

you will need:

1 container of vanilla frosting

1 cup of peanut butter

Directions:

Place frosting and then peanut butter in a microwaveable dish. DO NOT MIX. place in microwave for 1 minute. once out of the microwave then you can mix. then place in a 9x9 pan that is lined with aluminium foil. place in fridge until hard. 

Breton Brittle

28 Dare Bretton Crackers, 1 c. butter or hard margarine, 1 c. packed brown sugar Topping: 1 2/3 c. of semi sweet chocolate chips Overlap crackers in foil-lined 9 x 13 inch pan so bottom is covered. Use 4 crackers across and 7 crackers lengthwise. Stir butter and BROWN SUGAR together in saucepan until it comes to a boil. Pour carefully over crackers. Bake in 400 degree oven for 5 minutes. TOPPING: Scatter CHOCOLATE CHIPS over top. Let stand until soft. Spread to cover. . Cool. Store in refridgerator (I place the pan in the freezer for approx. half an hour). Break or cut into pieces to serve. you can sprinkle with candy canes or sprinkles for christmas!

Sugar Cookie Bark

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup unsalted butter, softened
1 large egg
1 bag (12 oz) white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature)

DIRECTIONS:

1. Preheat oven to 375°F. Line large cookie sheet with foil.

2. In medium bowl, stir cookie mix, butter and egg until a soft dough forms. Press dough into 12-inch square on cookie sheet.

3. Bake 10 to 14 minutes or until light golden brown; cool.

4. In microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds, stirring every 30 seconds, until chips can be stirred smooth. Pour and spread over cooled cookie base. Immediately sprinkle with candy. Let stand until set, about 30 minutes.
Gently break up or cut cookie bark. Store tightly covered

meatball sub casserole

Meatball Sub Casserole

adapted from Kelly The Kitchen Kop

1 pkg frozen meatballs

1 loaf french bread, sliced 1 inch thick

1 jar pasta sauce

2 cups shredded mozzarella

8 oz cream cheese, softened

1/2 cup mayo

3 cloves garlic, minced

1 tablespoon Italian seasoning

Cook frozen meatballs according to package directions. Meanwhile, place bread slices on the bottom of a 9x13 baking pan (or two 9x9s). Mix cream cheese, mayo, garlic, and Italian seasoning. Spread cream cheese mixture over bread slices being generous (I still had some left over for a yummy dip). Place meatballs over bread slices, pour pasta sauce over meatballs, and top with shredded mozzarella. Bake at 350 for 30 minutes.

One Pot Cheesy Chicken

Ingredients

• 2 cups shredded or diced chicken
• 2 Tbsp minced green onion
• 2 Tbsp minced garlic
• 1 can Manwich +1 can water
• 2 cups chicken broth
• 1/2 pound of small dry pasta (I used penne)
• 2 cups shredded cheddar cheese

Instructions

1. 1. Heat a small amount of oil in a large pot. Add onion and garlic and saute for one minute, then add cooked chicken* and saute for a couple of minutes.
2. (*Tip: I happened to have cooked, shredded chicken on hand so I used that, but I think I would start with raw chicken next time and cook the diced chicken and in the pot).
3. 2. Add chicken broth, Manwich Sloppy Joe Sauce, water and pasta to the pot. Bring to a boil. Reduce heat to simmer for about 25-25 minutes.
4. 3. Remove from heat and stir in shredded cheddar until well incorporated, reserving a handful to sprinkle on the top. Cover for a few minutes to allow the cheese to melt, and stir.
5. 4. Serve.

Sopapilla Cheesecake

Sopapilla Cheesecake

Ingredients:
-2 cans pillsbury butter crescent rolls 
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions: 
Preheat oven to 350 degrees. If you are using a glass pan, adjust the temperature to 325 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan. be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.

No Bake Peanut Butter Bars

Ingredients
1 cup butter melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Banana Split Poke Cake

Ingredients

• 1 white cake, prepared in a 13x9 dish
• 1 box (3.4oz) Instant Banana Pudding mix or vanilla i used cause i couldnt find banana
• 2 cup milk
• 2 large bananas, sliced
• 8oz strawberries, sliced
• 1 cup crushed pineapple, drained
• 12oz Cool Whip
• 1/4 cup chocolate syrup
• 24 maraschino cherries

Instructions

1. Prepare white cake according to package directions for a 13x9 cake.
2. In a small bowl, whisk together pudding mix and milk until smooth.
3. Remove cake from oven and poke holes all over the cake. Pour pudding immediately over warm cake. Refrigerate for 3 hours, or overnight.
4. When chilled, top with sliced bananas, sliced strawberries, crushed pineapple and Cool Whip (in that order). Drizzle with chocolate syrup and place cherries on top. Serve cold.

Stove Top Lasagna

Ingredients

• 1 pound ground beef
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 1-2 Tbsp minced garlic
• 1 packageOven-Ready Lasagna, broken into fourths
• 1 1/2 - 2 jars Spaghetti Sauce (depending on how saucy you like it)
• 1/2 cup chicken broth
• 1 cup shredded Mozzarella cheese

Instructions

1. In a 5 quart cooking pot, cook ground beef, garlic and dry seasonings over medium high heat, until meat is cooked through and no longer pink. Drain grease from pan.
2. To the meat, add one third of the sauce, then a layer of noodles and repeat, ending with the final third of sauce on top. (the noodles didn't really want to break into fourths, so take what you can get. If they break into smaller pieces, that's ok). Add the chicken broth and stir slightly. (*if only use 1 1/2 jars of sauce, you may need to add more chicken broth. Just watch that it doesn't get too dry).
3. Bring the mixture to a boil, then reduce heat to low and cook for 20 minutes, stirring gently a few times to help keep the noodles from sticking together.
4. When noodles are tender, remove the pot from the heat. Gently stir in cheese and reserve some Mozzarella for sprinkling on top. Cover and let sit for five minutes to allow cheese to melt.
5. Serve.

One Pot Creamy Chicken and Pasta

Ingredients

• 2 large (or 3 small) boneless, skinless chicken breasts
• 2 Tbsp olive oil
• 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
• 1 Tbsp minced garlic
• Salt & Pepper
• 1 small can cream of chicken soup + 1 can milk
• 2 cups chicken broth
• 1 Tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 pound dry fettuccine pasta
• 1 cup shredded cheddar cheese + 1/2 cup cheese for topping

Instructions

1. Heat olive oil in a 4-5 quart pot.
2. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
3. Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
4. Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
5. Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
6. Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
7. Sprinkle with fresh chopped parsley for garnish.

Chicken and Veggie Stir Fry

Ingredients

• 2 Tbsp cornstarch
• 1 3/4 cups low sodium chicken both
• 2 Tbsp low sodium soy sauce
• 2 Tbsp honey
• 1 Tbsp vegetable oil
• 2 chicken breasts, cut into one inch chunks
• 5 cups roughly chopped vegetables your choice! (broccoli, bell peppers, zucchini, mushrooms, carrots, celery, onions)
• 1/4 tsp ground ginger
• 1 Tbsp minced garlic
• Green onion, diced, for garnish

Instructions

1. In a small bowl, whisk the cornstarch, chicken broth and soy sauce until smooth and the cornstarch is completely dissolved.
2. Add oil to a 12 inch skillet and heat over medium-high heat. Add the chicken and stir-fry until browned (chicken does not need to be completely cooked through at this point). Transfer the chicken to a plate.
3. Add the vegetables, ginger and garlic to the skillet. Stir-fry until the vegetables are tender, but still crisp to the bite. Stir in the sauce. Bring the mixture to a boil and allow to thicken. Add the chicken and cook until the chicken is cooked through.
4. Serve over rice or noodles, or enjoy on it's own.

stuffed peppers casserolle

Ingredients

• 1 lb extra-lean ground beef 
• 1 ½ C green bell pepper, chopped
• ½ C onion, chopped
• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp pepper
• 2 C long grain brown rice, cooked
• 1 C tomatoes, chopped
• 1 (24 oz) jar reduced-sodium, no sugar added spaghetti sauce (or your favorite homemade spaghetti sauce)
• 1 ½ C reduced-fat shredded mozzarella cheese blend, divided

1. Cook ground beef in a large skillet over medium until no longer pink. Drain excess grease. Add pepper, onion, garlic, salt and pepper. Continue cooking until onions turn translucent and peppers become tender.
2. Preheat oven to 350.
3. In a large bowl, carefully stir together beef mixture, rice, tomatoes, tomato sauce, and ¾ cup shredded cheese.
4. Spread mixture into a 2 ½ quart casserole. Sprinkle with remaining ¾ cup shredded cheese.
5. Bake for 25 minutes or until heated through and cheese is melted.
6. Allow to cool for 10 minutes before serving.
7. Store leftovers in the refrigerator.

texas sheet cake cookies

Ingredients

Cookies
• 1/2 cup butter, room temperature
• 1/3 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cup flour
• 1/2 cup semi-sweet chocolate chips, melted
Icing
• 1/2 cup butter
• 2 Tbsp cocoa powder
• 3 Tbsp milk
• 2 1/2 cups powdered sugar

How to Make

Cookies
1. Preheat oven to 350°
2. Line baking sheet with parchment or silicone mat, set aside.
3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
5. Turn mixer to low and slowly add in flour. Dough will be thick.
6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
7. Mix melted chocolate directly into cookie dough until evenly mixed.
8. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
9. Transfer to a wire rack to cool.
Icing
10. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
11. Pour icing over cookies and allow icing to set before serving.

Notes

store at room temperature for up to 3 days.

*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

Chocolate Dipped Chocolate chip Macaroons

Here’s what you need:

• 14 oz. sweetened coconut
• 2 tsp. vanilla
• 14 oz. can condensed sweetened milk
• 2 cups chocolate chips
• Candy and molding chocolate

Here’s what you do:

• Preheat oven to 350 degrees and line cookie sheet with non-stick foil
• Mix coconut, vanilla, condensed milk and chocolate chips together in large mixing bowl
• Take a teaspoon size of the mixture and roll it in a ball with your hands (please wash them first 
• Place each on the cookie sheet spaced apart (they will spread a bit)
• Bake about 15-20 minutes until golden brown (this really depends on your oven, you don’t want them to burn, so watch them carefully)
• Cool on a wire rack
• When totally cool – melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate.  Let cool for about 15 minutes in the refrigerator
• Serve and enjoy!!

Candy Corn Cookie Crunch

Candy Corn Cookie Crunch

Ingredients

1 lb. almond bark candy coating or white chocolate

14 Oreos, broken into pieces- I used the Halloween ones with orange filling

1 and 1/2 cups pretzels, broken- I used the thin straight ones

1 cup candy corn

1/2 cup peanuts

1/4 cup Reeses Pieces

1/2 cup Peanut M&Ms (fall colors)

Halloween sprinkles

Cover a cookie sheet with waxed paper or foil. Spread the broken pretzels, broken cookies, peanuts, and about 3/4 of the candy corn on the prepared cookie sheet. Melt the white chocolate or candy coating until smooth, according to package directions. 

Drizzle the melted white chocolate over the pretzel mixture, spreading with a spatula if needed. Before it sets, sprinkle on the remaining candy corn, M&Ms, Reeses Pieces, and sprinkles. Place the tray into the refrigerator until set. Break into pieces and enjoy!