Chocolate Krispies

1 cup karo syrup
1 cup sugar
1 cup peanut butter
2-2 1/2 cups Rice Krispy cereal
1/2 bag butterscotch morsels
1/2 bag chocolate morsels


Melt syrup, sugar and peanut butter over medium heat. Then stir in cereal. Place in a buttered 9x13 inch pan. Cool in the fridge for half an hour. Melt butterscotch and chocolate morsels together in a microwave safe bowl for approximately 1-1 1/2 minutes, or until melted through. Pour over cereal and put back into the fridge for another half hour. Serve and Enjoy!

Italian-Style Pork Chops

4-6 boneless pork chops

1 packet Lipton Golden Onion soup mix

Italian Style breadcrumbs

seasonings (Italian seasoning, poultry seasoning, s & p, etc..)

2 eggs, well beaten

Parmesan cheese

Mix soup packet, breadcrumbs and seasonings in a shallow bowl. Dip pork chops in eggs then dip in crumb mixture. Place on a greased baking dish and cook at 400* for 20-25 minutes. Sprinkle with Parmesan cheese before serving.

The Best Homemade Rolls- EVER!

This is Stephanie Waite's recipe that I got off of her blog.

These rolls were so good and pretty simple to make.

This will be a recipe to go in the "favorites" recipe box!

1 large carton of sour cream (2 Cups)

1/4 Cup shortening

Heat them together in a little pan, but don't boil.

Place in mixing bowl and stir in:

1 Cup sugar

1 tsp. baking soda

1 tsp. salt

2 eggs, well beaten

Take 2 pkgs. dry, fast rising yeast and dissolve in 1 cup of lukewarm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour (i had to use almost 8 cups), and knead.

Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight and until the dough has doubled in bulk. Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours.

I made them into knots and into crescents.

How to make knots: roll a small handful of dough out 12 inches, then tie once into a knot.

crescents: cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then use the pizza cutter to cut the circle into 16 even triangles. Roll them up like crescent rolls.

-Butter the rolls with melted butter and a pastry brush after they have cooked in the oven.

Cheesecake Apple Streusel

Mmmm.... this was DELICIOUS! Sorry I don't have a picture of this wonderful dessert. It was all gone before I got a chance. Is this a healthy recipe? No. But, was it worth it? YES!!
-Paula Deen included the apple recipe for on top of the cheesecake, but for those who don't like fruit filled things, you could omit the apple recipe and just do the rest and it still would taste great. This is a perfect dessert for the holidays.

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Directions
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.



Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.

Kick A*# steak in a crock pot

Haha! I didn't know the name of this recipe so I made up one!! This is the EASIEST and YUMMIEST recipe.

Steaks, any kind, I used New york, cut into strips and put into the crock pot.

1 can campbells french onion soup

1 can creme of mushroom

Let cook on low from noon until dinner time. So tender, flavorful, tasty and easy!!

By:MEG

Crescent Chicken Rolls

(The picture really doesn't do it justice.)

Cream together:

1 large pkg. cream cheese; softened

1/4 cup butter; softened

1/2 tsp. garlic salt

1/2 tsp. salt

dash of pepper

Add:

2 cups diced, cooked chicken

1 small can mushrooms or 6-7 fresh mushrooms; chopped

2 cans crescent rolls

Put one heaping tbsp. of the creamed mixture in the middle of each roll; pinch sides together.

Roll the filled crescent roll in butter, then a mixture of dried bread crumbs and walnuts (opt.)

Bake at 375* for 20 minutes; then top with gravy.

Gravy:

Mix together 1 can cream of chicken soup and 1 can chicken broth. Heat in saucepan.

Stuffed Beef Tenderloin

I went to buy a beef tenderloin and it was $10.99 per pound. ( I could've just gone to Outback Steakhouse for that price) So I bought a Beef flank steak instead, and it tasted really good. Since the flank steak is a tougher meat, this done in the crock pot would probably make it a little bit more tender. But even still, this meat and recipe has lots of flavor!

2 tbsp. butter
1/4 cup chopped shallots or yellow onion (I used a white onion)
1 cup chopped fresh mushrooms
1 (1 1/2-pound) beef tenderloin
Salt and pepper
Soy sauce to taste

1. Preheat oven to 400* F.

2. In a medium skillet, melt the butter and cook the onion over low heat until tender, about 5 minutes. Add the mushrooms and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2 inch of the other side. (or if you use the flank steak, you don't need too!)
Set the beef aside.

3. To stuff the tenderloin, open the beef and rub with soy sauce and sprinkle with pepper and a little bit of salt. Spoon the mushroom mixture down the center of the tenderloin. Roll up the tenderloin and tie it closed. (I used nylon twine, or you can use butcher string) Place beef in roasting pan. I also poured a can of beef broth over and sprinkled again with pepper and Season-All.

4. Roast for 50-60 minutes to get a medium rare to almost medium done-ness. Let stand for 5 minutes before slicing. Slice about 1 1/2 inches thick.

My family devoured this. My four year old was requesting seconds! There was no left-overs with this meal. Thanks again, Paula Deen!

*If you do this in a crock pot, cook as directed and use 2-3 cans of beef broth and slow cook for approx. 8 hours on low!

Creamy Shrimp Bisque

2 celery stalks, chopped

1 green onion, chopped

4 tbsp. butter

1 clove garlic, minced (I used 1/2 tsp. store-bought minced garlic)

1/3 cup flour

2 cups half and half

3 1/2 cups fish stock

3 tbsp. chopped parsley

8 oz. cooked shrimp, chopped

-In a medium saucepan add celery, onions, and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 min.

-Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp and let simmer for 10 min or until heated through. Stir occasionally. Add salt and pepper to taste.

-When ready, serve with croutons

*A few things I would do differently:

I went to two different stores and neither had fish stock, so I used chicken stock.

I probably would add a 1/2 Cup more half n' half and 1/3 cup more flour, so it's more of a thicker soup. It was really easy to make and tasted great.

Thanks Paula Deen!

Cherry cream cake

1 box of white cake mix

1 pint whipping cream

1 (8 oz.) cream cheese, softened to room temperature

1 can cherry pie filling

1 tbsp. sugar

1 tsp. vanilla

1. Bake cake according to package directions in a 9x13 inch pan.

2. Pour whipping cream into a bowl and start whipping it just until it begins to be fluffy.

3. Add cream cheese, vanilla, and sugar; mix until smooth.

4. When cake is completely cooled, add cream cheese topping, then spread cherry pie filling on top.

Keep cool, and enjoy!

Easy crockpot chicken

1 bottle catalina dressing
1 small jar apricot preserves
1 envelope Lipton Onion soup mix
chicken
put chicken in crockpot and pour all ingridients over chicken. cook on low all day. serve with rice.
by:MEG

French Dip Sandwiches

2-3 pound beef roast
1 onion,sliced
1 red pepper, sliced
1 green pepper, sliced
Au jus gravy packet
French rolls

Place your roast in a crock pot. Sprinkle your au jus in and add 3 cups of water. I added extra seasonings such as Season-All and salt and pepper. Slow cook for 8-10 hours. One hour before removing roast, slice and shred it and add your peppers and onion.
Put your roast and veggies on your bread and use the left over au jus to dip in. Very delicious.

*This whole meal cost me less than $5 to make. (Okay, we did already have an elk roast on hand... but still. Very inexpensive. -Also, you would never even know I used venison.

The onions and peppers kick things up a notch!)

Taco Soup

2 cans campbells vegatable beef chunky soup

1 jar of salsa

1 can kidney beans

1 can stewed tomatoes

simmer on stove until hot. add sour creme, cheese and fritos. Yummy and easy!

posted by:MEG

Cream Cheese Chicken

3 boneless, skinless chicken breasts

8 oz. cream cheese

flour

2 eggs, beaten

club crackers, crushed

Italian Seasoning

Rosemary

Thyme

Sage

Take your chicken breasts and slice in half down the side. (Kind of like your butterflying it, but cut all the way through; this will give you six chicken breasts) Then thin your chicken with a meat mallet or rolling pin. Cut half inch slices of your cream cheese. Roll up a half inch slice of cream cheese in your chicken. Dip rolled-up chicken in flour, then eggs, then in crackers. Place in baking dish. When you have done this to all of your chicken breasts, sprinkle with seasonings and then drizzle melted butter over top. Bake at 350* for one hour- one and a half hours.

Tip: to make this a lower fat meal, I did reduced fat crackers and reduced fat cream cheese and did margarine instead of butter. I thought it tasted just as good!

Rainbow Chicken Roll-Ups

This was a recipe from Sandra Lee off of the Food Network.

It is FABULOUS!

4 chicken breast halves
1 teaspoon seasoned salt
1 teaspoon Italian seasoning
8 to 10 string beans
1 small carrot, julienned or 1 cup shredded carrots
1 red pepper, julienned
1/2 cup shredded mozzarella
2 cups jarred marinara sauce

Preheat oven to 350 degrees F.
Using a knife, carefully butterfly each chicken breast 3/4 of the way through. Place chicken breast between 2 sheets of plastic wrap and using a meat mallet, rolling pin or heavy bottomed pan pound each breast to 1/4-inch thickness. Repeat with remaining chicken breasts.
Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese. Roll chicken breast up and place seam side down in a baking dish.
Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.
Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.

(I ended up needing to cook this longer and at a higher temperature. So, you may want to try cooking it at 375* for 25 minutes.)

submitted by Jamie

Funeral Potatoes

1 (32 oz.) bag frozen southern style hash browns

1 can cream of chicken soup

1 pt. sour cream

2 C. shredded cheese (reserving 1 cup)

1/2 C. chopped green onions

1 tsp. salt

1 tsp. pepper

3/4 C. melted butter

2 C. cornflakes

-Mix all ingredients except for butter and cornflakes. Spread in a 9x13 in. dish. Sprinkle reserved cheese on top. Mix butter and cornflakes and spread over potatoes. Cook in a 350* oven for 45 minutes- one hour.

(I half this recipe and put in a 2 qt. casserole dish and bake for 40 minutes.)

submitted by Jamie