QUICK DINNER or BREAKFAST

Saw this on facebook and thought it looked fast and easy - my kind of meal!!

Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!)

Mix 1/2 cup of Bisquic...k, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken, omlet fixin's and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!
 

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry :) Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,

Pasta Primavera

**Ingredients**
Half a bottle of Zesty Italian Dressing
2 Medium Zucchini
2 Medium Squash
1/2 Red Pepper
1/2 Green Pepper
Fresh Mushrooms
2 Cream Cheese
Chicken Broth
Penne Noodles

**Directions**
Get your noodles started... Then pour half a bottle of the Zesty Italian Dressing into a stock pot. Slice (and then cut slices in half) the Zucchini and Squash, dice the peppers into small bite size cubes, and add all of that including the mushrooms into the pot of dressing... Let it all saute for about 10-15 minutes while the noodles cook....

Drain the noodles.
Slice cream cheese and start adding it to the large pot. Stir until completely melted and blended.
Add 1/2 can of Chicken Broth to pot and stir in.
Add noddles to pot of cream cheese and veggies.
Stir together.
**If you need to add more chicken broth so it doesn't dry up, its your call. We like ours creamy.**

Best served with fresh Parmesan cheese on top.

Iced Brownies

1 c butter
1/2 c cocoa
2 c flour
2 c sugar
... 4 eggs
4 tsp vanilla
1 c chopped nuts.

Pour in 9x13 pan. Bake 20-25 mins on 350.
Check at 20 mins.

Icing

1/4 c softened butter
1/4 c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt

Mix all together & frost as desired.

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
... 1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa 

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.
 

 

Perfect Pineapple Dip

Ingredients:
8 oz Fatfree Cream Cheese, softened
3/4 can crushed pineapple, drained
4 green onions, chopped
pinch of salt

Directions:
Mix all ingredients together. Spread on crackers or dip the crackers in!

Chocolate Chip Reeses or Rollos Brownie

Preheat your oven to 350 degrees. Spray the insides of a square all edges brownie pan with Pam spray. Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square. Top the cookie dough with a Reeses Peanut Butter Cup placed upside down. Then fill up the well with your favorite prepared brownie mix up to 3/4 full. Bake in oven for 15-18 minutes. Remove and cool slightly.

Here are some tips:

You can use cupcake/muffin tins (either small or large) in replacement of the all-edges brownie pan. For the large muffin tins, just bake about 5 minutes longer.

You can substitute Rollos for the Reeses Peanut Butter Cups. Youll have caramel instead of peanut butter.

You can substitute Peanut Butter cookie dough for the chocolate chip cookie dough to really make a peanut butter exprience!

 

You can use all the wonderful variations of prepared brownie mix as well. Use the caramel brownie with the rollo centers or the white chocolate brownie mix with the sugar cookie base and a rollo. BE CREATIVE.

This is a GREAT recipe to involve the kids, teens, everyone.

 

This recipe comes to you via Pinterest. I tried to trace it all the way back to its originator, but failed. It just kept going. So, I do not claim these as my own but thought they were to good not to share!! 

Apple Pie Enchilada

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water


Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream

Sweet Corn Bread (Elaine Style)

Mix:
 1 cup sugar
 1 cube butter
2 eggs

 Mix in separate bowl:
1 cup corn meal
1 1/2 cup flour
1/2 tsp salt
1 1/2 tsp baking powder

 Pour second mixture into first along with:
1 1/2 cup milk
 Mix - will be a tiny bit clumpy!

 Grease 9x13 pan and cook on 350 for 25-30 minutes

  Recipe Donated By: Elaine Hurst

Apple Caramel Cheesecake

Im going to try this for Thanksgiving for sure!
Prep Time: 1 hour
Cook Time: 1 hour, 25 minutes
Total Time: 10 hours, 25 minutes (must be refrigerated overnight)

Ingredients

Crust:
1 ½ cups cinnamon graham cracker crumbs
¾ cup sugar, divided
¼ cup butter, melted

Cheesecake:
1 package caramels
⅔ cup evaporated milk
½ cup pecans, chopped and divided
16 ounces cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1 ½ cups apples, peeled and chopped (Honeycrisp variety recommended)
½ teaspoon ground cinnamon

Instructions

1.Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.)

2.In a small bowl, combine cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack.

3.In a heavy saucepan over medium-low heat, cook caramels and milk, stirring constantly, until melted and smooth. Pour 1 cup over crust, and sprinkle with ¼ cup pecans. Set remaining caramel mixture aside.

4.In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour, and fold into cream cheese mixture. Pour into crust.

5.Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 40 minutes.

6.Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.

7.Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

8.Refrigerate overnight.

Recipe Created By: Joe Shultz
Recipe From: Tennessee Home and Farm