Turtle Pumpkin Pie

1/4 C. plus 2 Tbsp. caramel ice cream topping
1 Graham cracker pie crust
1/2 C. plus 2 Tbsp. chopped pecans
2 pkg. (3.4 oz.) vanilla pudding
1 C. cold milk
1 C. canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 8 oz. Cool Whip, thawed and divided

Pour 1/4 C. caramel topping into crust. Sprinkle with 1/2 C. nuts. Beat dry pudding mixes, milk, pumpkin, and spices with whisk until well blended. Stir in 1 1/2 C. Cool Whip. Spoon into crust. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping, and nuts just before serving.

If you are like me and don't like nuts, just leave them out.

Cheesy Mexican Chicken

1 can cream of chicken soup
1/2 C. milk
3 C. tortilla chips, crushed
6 chicken breasts, cut 1/4 inch thick
2 C. shredded cheese
1 pkg. taco seasoning mix

Place chicken in 9x13 pan. Mix soup, 1 1/2 C. cheese, milk, and taco mix. Spoon over chicken. Top with crushed chips. Cover with tin foil. Bake at 375 degrees for 30 minutes. Remove cover. Top with remaining cheese. Bake, uncovered for 10 more minutes or until cheese is melted. Serve over rice.

Bruschetta and Cheese Stuffed Chicken Breasts

14.5 oz. can Italian style diced tomatoes, undrained
1 1/4 C. mozzarella cheese
2 Tbsp. Basil leaves
6 oz. Stove Top stuffing mix for chicken
8 small chicken breasts
1/3 C. Kraft Roasted Red Pepper Italian with Parmesan dressing

Heat oven to 350 degrees. Mix tomatoes, 1/2 C. cheese, and basil in bowl. Add stuffing mix and stir until moistened. Place 2 chicken breasts in large Ziploc bag. Pound with meat mallet until 1/4 inch thick. Remove from bag. Place on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at one narrow end, tightly roll up each breast. Place, seam sides down in a 9x13 pan. Drizzle with dressing. Bake 40 minutes or until chicken is done. Sprinkle with remaining cheese and bake 5 more minutes or until cheese is melted.

BBQ Beef Soft Tacos

1 onion, chopped
1 red pepper, chopped
1 lb. ground beef
1/2 C. BBQ sauce (we like Kraft Original)
8 tortillas (we like whole wheat)
1 tomato, chopped
Cheese

Cook onions and peppers in skillet on medium-high heat for 3 minutes. Add meat and cook 10 minutes or until cooked through. Stir in BBQ sauce. Cook 2 minutes or until heated through, stirring occasionally. Spoon onto tortillas. Top with tomatoes and cheese.

BBQ Chicken Cilantro Pizza

1 pizza crust-uncooked
1 C. pizza sauce
1 C. BBQ sauce
handful fresh cilantro
mixed cheddar & mozzarella cheese
2 chicken breasts cut into small pieces
1 can pineapple tidbits-drained
1/2 red onion, sliced (optional)

Cook chicken in BBQ sauce in crockpot for a couple hours. Roll pizza dough onto a pizza pan. Blend together pizza and BBQ sauces, then add cilantro and pulse a few times. Add sauce to top of pizza dough. Top with cheese, chicken, pineapple, and red onion. Bake in oven at 400 degrees for 18 minutes.

French Dip Sandwiches

1 shallot
1 Tbsp. olive oil
1 Tbsp. flour
2 cans beef consomme or beef broth
1 Tbsp. Montreal Steak Seasoning
1-2 lbs. roast beef, sliced thin
buns

Chop up shallot and saute in olive oil. Add flour and stir for a minute. Add beef consomme and steak seasoning and stir. Let come to a boil then turn to Medium-Low. Put meat in au jus sauce and let cook a couple minutes. Toast bread. Put meat on bread and top with pepper jack cheese. Dip in left over au jus sauce.

BBQ Meatloaf

2 lbs. ground beef
6 oz. Stove Top Stuffing
1 C. water
2 eggs, beaten
1/2 C. Kraft Original BBQ sauce

Heat oven to 375 degrees. Place meat, stuffing, water, eggs, and 1/4 C. BBQ sauce in bowl. Mix until blended. Shape into loaf in a 9x13 pan. Top with remaining BBQ sauce. Bake 1 hour.

Mike and I don't like meatloaf but we love this recipe!

Marinated Pork Chops

1 TBS. soy sauce

2 TBS. vegetable oil

1 TBS. Worcestershire sauce

1 tsp. lemon juice

2 TBS. brown sugar

2 TBS. ketchup

4-6 pork chops

Preheat oven to 350 degrees. In a small bowl, combine all ingredients. Place pork chops in a medium baking dish and spread with 1/2 of the sauce. Bake pork chops for 30 minutes in preheated oven. Turn and spread with remaining sauce. Continue baking for 30 minutes or until internal temperature of the chops has reached 160 degrees.

Bastian's Yummy Shrimp Tacos

1 large bag of precooked shrimp

Put shrimp in frying pan and squirt with honey (enough to cover shrimp)

Add a little butter and saute

Add 1/2 can crushed pineapple (don't drain, use juice too)

Cook shrimp until done, then add a little cayenne pepper (more if you want them spicy)

Add a little minced garlic and cook for a few more minutes.

Serve on corn tortillas with guacamole and fresh salsa!

Southwest Crockpot Chicken

{sisters cafe}

1 small bag frozen corn

1 can black beans-drained

1 (16 oz.) jar MEDIUM salsa

2 large frozen, bonless chicken breasts

shredded cheese

avocados

sour cream

chopped cilantro

tortilla chips

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Key Lime Cheesecake

{fashionably foodie}

1 pound cream cheese,softened (NOT 1 package, 1 POUND)

3/4 cup key lime juice

1 (14 oz.) can sweetened condensed milk

1 tsp. finely grated fresh lime zest

1 1/4 cups sweetened whipped cream

1 graham cracker crust

In a blender mix cream cheese, key lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into graham cracker crust. Top with whipped cream. Arrange lime slices on top of cheesecake. Chill pie loosely covered for at least 6 hours or up to 1 day.

Chocolate Cake Roll

6 squares BAKER's semi-sweet chocolate
6 Tbsp. butter
1 C. sugar
4 eggs
1 C. flour
1/2 tsp. baking soda
2/3 C. water

Cream Cheese Filling:
4 oz. cream cheese, softened
3/4 C. powdered sugar, divided
3 C. thawed Cool Whip, divided


Heat oven to 350 degrees. Spray jelly roll pan with cooking spray. Line with wax paper and spray with additional cooking spray. Microwave 3 chocolate squares and all of the butter for 1 1/2 minutes. Stir until chocolate is melted. Add sugar and mix well. Beat eggs in a large bowl with mixer 3 minutes or until thick. Blend in chocolate mix. Add 1/4 C. of the flour and the baking soda. Beat until blended. Add remaining flour alternately with water, beating well. Spread into pan. Bake 15 minutes or until top of cake springs back when touched. Sprinkle with 1/4 C. of the powdered sugar. Immediately invert cake onto a linen towel and remove pan. Peel off wax paper. Roll cake and towel up together. Cool completely. Beat cream cheese and remaining powdered sugar until blended. Gently stir in 1 1/2 C. Cool Whip. Unroll cake and remove towel. Spread cream cheese filling onto cake and roll back up. Microwave remaining chocolate and Cool Whip 1 1/2 minutes. Stir and let cool. Spread onto cake roll. Refrigerate 1 hour before serving. Slice up and enjoy!!

Taco Soup

1lb ground beef or turkey
2 cans kidney beans
2 cans black beans
1 can pinto beans
1 can corn
3 cans diced tomatoes
1 packet taco seasoning
1 packet ranch

Brown meat. Rinse beans and mix everything in a large pot. Add meat. Simmer for 30 min. Eat with shredded cheese, sour cream, and tortilla chips.

Rolo Cookies

1 C. sugar
1 C. brown sugar
1 C. margarine
48 Rolos candies

2 tsp. vanilla
2 eggs

2 1/2 C. flour
3/4 C. Hershey's cocoa
1 tsp. baking soda

Combine sugar, brown sugar, and butter. Beat well. Add vanilla and eggs and beat well. Sift flour, cocoa, and soda. Add to sugar mixture. Roll dough into a log. Wrap in wax paper and let chill for 1 hour. Take small sections of dough and insert rolo into center. Roll dough into ball around rolo. Evenly space the cookies and bake at 375 for 7-10 minutes or until slightly flattened and cracked at top.

Optional: Melt white chocolate and drizzle over top of cookies.

Welcome!!

Here it is! Feel free to post recipes any time you want! You can post a picture of the meal if you want. Please use labels on each post so it is easier to find meals you are looking for! Enjoy! And thanks Rachel for the name!!