Reindeer Treats

I saw these on Pinterest and will be doing these with the kids. Aren't they adorable?

 I was not able to link to the original source, but you should be able to get the idea by just looking at the picture! Nutter butter cookies dipped in chocolate on a stick...simple and yummy!

Black-eyed Pea Stew

We recently went to a finger food supper and someone brought this delicious soup! I knew I had to get this receipe from the man who brought it....it is definitely a keeper!

1 package (16 ounces) smoked sausage links, halved lengthwise and sliced
1 small onion, chopped
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 cup beef broth
1/4 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1-1/2 cups frozen corn, thawed

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.

Stir in the peas, tomatoes, tomato sauce, broth and seasonings.

Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through.

Peanut Butter Crispies

I found this recipe on this blog several months ago. My kids love them and they are somewhat guilt-free!

1 1/2 tablespoons coconut oil
2 cups peanut butter
1/2 cup honey
4 cups Brown Rice cereal
1 good handful (about a 1/2 cup) of mini-chocolate chips

In a large pot on the stove top, melt the coconut oil and peanut butter on low heat. Then, add in the honey and stir well.

Remove from heat and fold in rice crispy cereal.

Once everything is well-incorporated, place in a parchment lined or greased 9×13 pan. While it is still warm I added the chocolate chips and pressed them down a little so they stick.

Southwest Chicken Wrap

This is a family favorite. They are so yummy!

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Strawberry Mango Salsa

photo and recipe courtesy of McConkie Menu

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

Pumpkin Pancakes

2 cups white whole wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
1/2 tsp salt
1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
1 cup canned or fresh pumpkin puree
1 egg
2 tbsp canola oil

Mix together the dry ingredients in a large bowl. In a smaller bowl combine the wet ingredients. Add the wet ingredients to the dry and stir just until everything is incorporated.

Heat a lightly greased griddle or frying pan over medium heat. When hot, pour on the pancake batter and brown on both sides. The batter comes out rather thick, but don’t thin it with more milk. Just spread the batter on the griddle a bit to thin it. Serve with butter and real maple syrup.

Pumpkin Crunch Cake

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
4 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2-ish box yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Instructions

Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
Sprinkle with the chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
Serve warm or cold. Store in the refrigerator.

Buffalo Chicken Cheese Ball

We are huge fans of Buffalo Chicken Dip so when I saw this recipe recently I knew I had to give it a try. I am glad I did. It is so good!

1 cup chicken, cooked and shredded
1/4 cup crumbled blue cheese
1/4 cup shredded mozzarella cheese
1/2 jalapeno pepper, finely diced
2-3 Tbsp hot sauce (I like Frank’s)
1 package (8oz) cream cheese, softened
1 cup shredded cheddar cheese, for rolling in

In a medium bowl, combine all of the ingredients except the cheddar and gouda cheeses.

Form into a ball, and then roll in the cheeses to coat.

Wrap in plastic wrap and chill at least an hour before serving. Serve with tortilla chips, pretzels, crackers, or chopped vegetables.

Carmel Pumpkin Cheesecake Bites

I saw this yummy recipe over at Picky Palate and knew I had to try it.  It is fall in every bite!

Camp Fire Cookies

I saw this cookie recipe on a great blog called Keep it Simple Foods...so yummy!

2 sticks butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup marshmallow fluff (or mini marshmallows)
1/2 cup chocolate chips
1/2 cup crushed graham crackers

Directions: Preheat oven to 350.

Cream butter, sugar, eggs and vanilla until fluffy.

Add flour, cocoa powder, baking soda and salt. Mix until combined.

Gently fold in the marshmallow fluff, chocolate chips and graham crackers.

Cover dough with plastic wrap and refrigerate until chilled. Scoop the dough into 2 inch balls and bake on a cookie sheet for 12 minutes.

Allow to cool slightly before taking off the baking sheet. Cookies will be very moist and slightly sticky. Please handle with care.

Photo and Recipe courtesy of: Keep It Simple Foods

Caramel Apple Spice

It is that time of year...time for apple cider! Here is a great twist on a fall staple.

4 c. apple cider
1/2 TBS cinnamon
1/4 tsp ground cloves
3 TBS caramel syrup (ice cream topping)
Whipped Cream (optional)

Place cider, cinnamon, cloves and syrup in crock pot. Stir well. Cook on low 4 hours. Refrigerate leftovers and reheat in microwave.

Bloomin’ Onion Bread

1 loaf sourdough bread, unsliced
12-16 ounces thinly sliced Monterey Jack cheese
1/2 cup butter, melted
1/2 cup finely diced green onions
1 teaspoon garlic powder
4 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees.

Cut the bread lengthwise and then widthwise without cutting into the bottom of the bread. This is pretty simple going one direction, but when you switch directions it gets a bit tougher. Just hold the bread tightly and do your best.

Place on a parchment lined baking sheet. Place the cheese slices between the cuts of bread. Really fill in the bread with as much cheese as you can fit.

Combine butter, green onions, garlic powder, and Parmesan cheese. Pour evenly over the bread.

Cover the bread with foil and bake for 15 minutes. Uncover the bread and bake for 10 minutes longer. Serve warm!

lightly adapted from The Girl Who Ate Everything

Cinnamon Crisp

Flour tortillas
vegetable cooking spray
1 tbsp. sugar
1/4 tsp. ground cinnamon


Preheat oven to 350 degrees.

Stir together the sugar and cinnamon in a small bowl. Firmly press mini-cookie cutters into the tortillas and place the tortilla cut-outs onto a foil lined baking sheet. Lightly spray with the cooking spray, then sprinkle cinnamon sugar over the tortilla cut-outs. Bake for 6-8 min or until lightly browned. Cool and serve with the fruit salsa.

Salsa Chicken

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream

Before serving add: cilantro, a little shredded cheddar-jack, black beans and scallion on top


Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined

Cilantro Lime Rice

1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped

Directions:
Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time can vary depending on the brand of rice. Check the package directions.)

While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.

Source: adapted from My Baking Heart, originally from Everyday Food, April 2008

Creamy Chicken and Wild Rice Soup -- Crock Pot Version

Ingredients:

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Buffalo Chicken Wontons

1-2 chicken breasts
1/2-1C water or chicken broth
1 package wonton wrappers, room temperature
1/4-1/3C buffalo sauce (I used Frank’s Red Hot)
Chunky blue cheese dressing
Celery slices for dipping

**Note: Wonton wrappers should be removed from refrigerator 20-30 minutes prior to filling and frying to bring to room temperature. Cold wrappers break easily.

Instructions:
Prepare chicken by removing any fat and pounding down meat into an even thickness. A meat tenderizer or rolling pin can be used for this. Quick method: Heat a large skillet over medium heat. Add chicken breast and at least 1/2 cup water or chicken broth to pan. Cover, reduce heat to medium low. Let cook on each side for 3-4 minutes before flipping. Add more liquid if needed. Long method: In a slow cooker; add chicken and 1 cup water or chicken broth. Cook on low for 6-8 hours or on high for 3-4.

Shred meat with forks. Don’t worry if it isn’t 100% cooked to your liking, just as long as it’s no longer pink. Transfer shredded meat to a medium bowl.

Add 1/4 cup buffalo sauce to shredded chicken. Toss to coat. Drizzle with more buffalo sauce as desired. Depending on the size of your chicken and how much you use, amounts on sauce and liquid may vary slightly … or based on personal preference.

In a deep fryer or large skillet, heat oil to roughly 350 degrees.

Lightly dampen one side of a wonton wrapper. Add a 1 – 1 1/2 tbsp of shredded meat just above the center and towards one wrapper corner. Fold wrapper in half to form a triangle. Wet seams to seal. Repeat until you have used up all of the shredded meat. If not frying immediately, cover prepared wontons with a damp paper towel to keep moist.

When oil is hot, fry wontons for 2-3 minutes total flipping half way through. Carefully remove and transfer to a paper towel lined tray or plate to drain and cool slightly. How many you can fry at a time will depend on the size of your deep fryer or pan. Don’t over crowd them.

Serve with chunky blue cheese dressing and celery sticks.

Recipe: Link

Soft Frosted Sugar Cookies

For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To frost the cookies, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.

Yield: about 2 dozen large cookies

Lemon Blueberry Cupcakes

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon

Additional fresh blueberries, for garnish

Directions:
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

Homemade Fudge Popsicles

2 tablespoons (3/4 ounce) semisweet chocolate chips or chopped semisweet chocolate
1/3 cup (2 1/3 ounce) sugar
1 tablespoon (1/4 ounce) cornstarch
1 1/2 tablespoons (1/4 ounce) unsweetened cocoa powder
1 1/4 cups whole milk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon (1/4 ounce) unsalted butter

In a medium the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth.

Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium.
Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes and 10.

Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze. If you’re using regular popsicle sticks (instead of the lids), freeze the mixture in the molds for 30 minutes then add the sticks.

Makes about 4 regular-sized popsicles (3 ounces)

Recipe courtesy of Kimba

Pasta with Pesto Cream Sauce

Pesto
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan
12 ounces Pasta (your favorite shape)
2 whole Tomatoes, Diced

Cook pasta until al dente.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.

Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Peanut Butter Crispies

Ingredients: (Makes about 2 dozen treats)

1 1/2 tablespoons coconut oil
2 cups peanut butter (I used crunchy Smart Balance)
1/2 cup honey
4 cups rice cereal {I used Erewhon Organic Brown Rice cereal}
1 good handful (about a 1/2 cup) of mini-chocolate chips and/or shredded coconut

Directions:

In a large pot on the stove top, melt the coconut oil and peanut butter on low heat.

Then, add in the honey and stir well.

Remove from heat and fold in rice crispy cereal.

Once everything is well-incorporated, place in a parchment lined or greased 9×13 pan. While it is still warm I added the chocolate chips and pressed them down a little so they stick.

Let chill in fridge for 20 minutes before cutting into squares. I keep these in the fridge so they stay nice and congealed…otherwise they get really crumbly.


Receipe courtesy of Fly Through Our Window

Chicken Tortilla Soup

2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
_____
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro


Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Posted by Ree on January 8 2011

Pesto Fettuccine

1 pound fettuccine, linguine or spaghetti
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 (6 oz.) boneless, skinless chicken breasts
Salt and pepper
18 cherry tomatoes
1/2 cup prepared pesto

In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.

Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side.

Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet.

Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.

Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

PW's Lasagna

Several people have mentioned this recipe so I thought I would give it try myself. It is delicious!

1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation Instructions
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

***Recipe Posted by Ree

Easy Buttermilk Biscuits

1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

*recipe from Southern Living Magazine

Apple Crack Cobbler

Preheat oven to 325 degrees.

Spray 9x13 dish with pam.

Spread two cans of apple pie filling on the bottom of your pan.

Mix together: one box of yellow cake mix, two sticks of butter that is softened, one cup of dark brown sugar and one teaspoon of cinnamon.

Spread the mixture evenly over the pie filling and top with 1 or 2 cups of chopped pecans.

Bake for 45 minutes or until brown on top.