Caramel apple dip

From: Unknown...

1 cup sugar
2 T light corn syrup
1/4 cup water
1/4 butter
1/4 cup of whipping cream
1 T Sour cream
3/4 t. coarse sea salt

In a 2 quart pot stir together sugar, corn syrup and water then heat over medium high heat (don't stir while it's boiling) let boil until it's a medium amber color, be careful not to let it get too dark.  Turn off heat and add remaining ingredients, whisk really well and pour into a glass dish.  Delish!

Mom's zucchini bread

From: Allrecipe's...

3 cups flour
1t. salt
1t. baking soda
1t. baking powder
3t. cinnamon
mix this

In a separate bowl beat:
3 eggs
1 cup veg oil
2 1/4 cup sugar
1 T vanilla

Add dry ingredients to the wet and mix.  Add to that 2 cups of grated zucchini and 1 cup of chopped walnut (optional)
Poor into 2 sprayed and floured bread pans and bake at 325 for about 1 hour, check for doneness.

Eclair dessert

From: Catherine...

8 oz. container of cool whip
2 small pkg. french vanilla instant pudding
3 1/2 cups milk
3 pkg. of graham crackers

Frosting:
2 cups of powdered sugar
3 T cocoa powder
2 T vegetable oil
3 T milk
Mix well in the kitchen aid

Mix the milk and pudding together, when it thickens fold in the cool whip in a 9X13 dish. Put a layer of graham crackers down and then pour 1/2 of the pudding mixture down.  Then put another layer of graham crackers down.  Pour over the rest of the pudding mixture down and last layer of graham crackers upside down.  Carefully spread frosting over the top.

Honey bun cake

From: Catherine Sanders...

1 yellow cake mix
4 eggs
1 c. sour cream
3/4 c. oil
1 c. light brown sugar
2 t. cinnamon

Glaze:
2 c. powdered sugar
4 T. milk
2-3 t. vanilla

    Combine cake mix, eggs, sour cream, and oil until well blended; set aside.  Mix brown sugar and cinnamon in separate bowl.  Spread half of the cake batter into a 9x13 pan.  Sprinkle half the cinnamon mixture over the top.  Spread the remaining cake batter over the top and sprinkle with remaining cinnamon mixture.  Use a knife and swirl the batter.  Bake at 325 degrees for 45 minutes (or until toothpick comes out clean).
    Mix the powdered sugar, milk and vanilla until smooth.  Pour over the hot cake right when it comes out of the oven.  Serve warm or at room temp.

Pulled Pork Burrito's

From:  Andrea (cafe rio)...
3 lbs. pork roast
1 t. ginger
1 cup dark brown sugar
1 cup Worcestershire sauce (I only ever do 1/2 cup)
1 t. dried oregano
1 t. salt
1 t. chili powder
1 t. garlic powder
2 T dried minced onions
Cook on low setting in your crock pot for 8 hours, 1 hour before serving pull out meat and shred, drain liquid, return meat to crock pot and add 1 large can of enchilada sauce and 1 cup of dark brown sugar.  Cook remaining hour.

Serve with lime rice, black beans and tomatio sauce!

Cake mix cookies

From: Cooks.com

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)

Preheat oven to 350°F.Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cookie sheet.
Bake for 15 minutes or until done.
Makes about 4 dozen. Yummy!

Homemade Granola

From: youmadethat.com...

8 cups rolled oats
1 cup sweetened coconut flakes
1 cup of flax meal {optional}
1 cup sliced almonds or whole raw almonds chopped or your favorite nut.
3/4 cup coconut oil or safflower oil or canola
1 cup brown sugar
1/2 cup honey
1/2 tsp. salt1 T. vanilla
{Optional} 1 cup of dried fruit of your choice such as raisins, blueberries, cranberries, or banana chips.

Directions:
Step 1: Pre-heat oven to 325 degrees Fahrenheit.  Measure the oats, coconut, nuts, flax meal and put in a large mixing bowl and stir well.
Step 2: In medium saucepan heat the coconut oil, brown sugar, honey and salt  on medium stirring until the sugar dissolves. Then add the vanilla and stir well.
Step 3: Pour the sugar mixture over the oats and stir well until combined.
Step 4: Spray 2 12 X 17 inch pans with cooking spray then half the oat mixture between the two pans. Spread the oats out evenly. Bake for about 20 min. stirring at least twice while the granola bakes, it should be a golden brown color. Cool completely, then add the dried fruit if using and store in airtight container for up to 3 weeks.

This is very good, it tastes fabulous, all I had on hand was canola oil and so that's what I used, it was perfect!

Mom's chocolate frosting

From: Six sisters stuff...
Mom's Chocolate Frosting:

1 stick margarine (1/2 cup), softened
1/4 cup milk
1-2 tsp vanilla (depending on your taste)
3 tablespoons of cocoa
2-3 cups of powdered sugar

Mix all ingredients with a hand mixer until smooth.  Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

*This is delicious, it's great for frosting cakes, brownies, chocolate cookie filling etc.  So good!

Mom's Famous Chocolate Marshmallow Brownies

From: Six sisters stuff

1 cup margarine (2 sticks)

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cup flour

1 tsp salt

2 tsp vanilla

1 (10 oz) package of miniature marshmallows

Soften margarine and blend in sugar and cocoa.  Beat together and add 4 eggs, one at a time, mixing after each one.  Add flour, salt and vanilla and mix well.

Spread on large (10x15x1 inch) greased cookie sheet.  Bake 22-25 minutes at 350.  Remove from oven and cover entire top with 1 package of miniature marshmallows.  Return to oven for 3 minutes, until marshmallows are soft and puffy.  Cool and frost with chocolate frosting.

*I spread mine on a sprayed cookie sheet, I would only bake this for 20-22 min. max:)
Mom's Chocolate Frosting:

1 stick margarine (1/2 cup), softened
1/4 cup milk
1-2 tsp vanilla (depending on your taste)
3 tablespoons of cocoa
2-3 cups of powdered sugar

Mix all ingredients with a hand mixer until smooth.  Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

Crock Pot Chicken Cacciatore

From: Skinnytaste.com

• 8 chicken thighs, with the bone, skin removed
• 28 oz can crushed tomatoes (Tuttorosso my favorite!)
• 1/2 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1/2 large onion, sliced
• 1 tsp dried oregano 
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh herbs such as basil or parsley for topping

Directions:

Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep:  Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

Remove bay leaf, adjust salt and pepper and enjoy! 

Cheesy garlic breadsticks

From: Life with the crust cut off

• 1 Tbsp. yeast
• 1 cup very warm water
• 1 tsp. sugar
• 1 tsp. salt
• 2 Tbsp. oil
• 2 1/2 c. white flour
• Half a stick of melted margarine or butter
• Garlic salt
• Shredded Mozzerella
• Italian Seasoning

1. Mix yeast, sugar, and water.  Allow to sit for a few minutes to get yeast activated.
2. Add salt, oil and flour.  Mix well.
3. Knead into a smooth dough on a floured surface for about 2 minutes.  (You can also do this all in your mixer with a dough hook.)
4. Allow dough to rest 5-10 minutes.
5. Lightly grease a pizza pan (or cookie sheet).
6. Place the ball of dough in the middle and roll out to fit pan, either round or rectangle whatever shape pan you have.
7. Melt your butter and add garlic salt to your liking, some like more garlic than others, so just do what your family likes.
8. Spread the garlickly butter all over the dough.
9. Top with as much mozzerella as you like.
10. Sprinkle with italian seasoning.
11. Bake at a pretty high temp 425 or so until bottom is cooked and cheese is melty.
12. Cool for a few and then slice!

Chicken Ranch Tacos

From: Pinterest...
3 chicken breasts cut up
1 pkg. of taco seasonings
1/2 cup ranch salad dressing
taco shells (soft are the best)
lettuce
cheese
salsa
olives cut up
sour creme
avocado's
Cook chicken in vegetable oil with the taco seasoning  Once it is cooked through add the ranch dressing, toss to coat and warm.  Serve with toppings.  The is so fast and so so good!

Satay Chicken

From: Pinterest/Real Simple...

• 1  cup  rice
• 2  tablespoons  peanut butter
• 2  tablespoons  soy sauce
• juice of 2 limes
• 1/3  cup  chicken broth
• 3  tablespoons  light brown sugar
• 1/2  cup  coconut milk
• 4  boneless, skinless chicken breasts (6 ounces each)
• 2  tablespoons  vegetable oil
• 1  long red chili, thinly sliced
• 1  1-inch piece fresh ginger
• 1  clove garlic, crushed
• 2  cups  snow peas
• 2  cups  broccoli florets
• 1/2  cup  fresh cilantro leaves

Directions

1. Cook the rice according to the package directions.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk; set aside.
3. Cut the chicken into 1-inch-wide strips. Heat the oil in a large skillet over medium-high heat.
4. Add the chicken, chili, ginger, and garlic to the skillet. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.
5. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute.
6. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Serve over rice, sprinkled with cilantro.

This is so delish, I LOVE it!!!!

Molten chocolate cake

From: Thejoyofbaking.com...

1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams )semi-sweet or bittersweet chocolate, finely chopped

3 large eggs, separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar

Molten Chocolate Cakes:Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar untilthick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to15 minutesor until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake. 

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes four Molten Chocolate Cakes.

Read more:http://www.joyofbaking.com/MoltenChocolateCakes.html#ixzz2LxTt8wkf

Best baked chicken

From: Allrecipes...
5-6 chicken breasts
1 cup sour creme
2 T fresh lemon juice
2 t. soy sauce
2 t. celery salt
2 t. garlic salt
pepper to taste
1 package of stuffing mix (6 oz.)
1/2 cup melted butter

Pound chicken till it's all about the same thickness, mix together sour creme, lemon juice, soy sauce and the seasonings.  Dip chicken in the sour creme batter to coat.  In a bag crush up the stuffing mix and place on a plate.  Cover the chicken with the stuffing, place on an oven safe cooling rack that is over a cookie sheet. Drizzle with the melted butter.  Place in a pre-heated oven at 375 degrees, bake for 40 minutes or until it finished (if the chicken is thinner it may only need 25-30 min) 

Thanksgiving layered jello

From: Andrea...

Cook a small package of jello with 1 cup of hot water, divide the the jello into 2 (1/2 cup in one bowl and 1/2 cup in the other) Add 3T ice cold water to one and stir.  Add 1/3 cup of sour creme to the other and stir.  Pour your "water" jello into a 9X13 baking dish and freeze for 10 min.  Then pour the sour creme layer on top carefully and freeze this for 6 more minutes.  Continue cooking and layering and freezing jello in this fashion.  As you get more layers frozen you may need to increase the freezing time to 12 minutes and 8 minutes.. Top with cool whip and enjoy!. This is best to do in the morning and kept in the freezer for several hours before freezing.  Use red and green for a festive and beautiful side dish.

Thanksgiving stuffing

.From: Carol..
2 cubes butter
1 onion chopped
3 celery stalks chopped
1 can of mushrooms
1 lb. sausage cooked and crumbled
1 loaf of bread (cut into cubes and let sit on the counter for at least 24 hours)
1/2 cup of sunflower seeds
sage to taste (fresh or ground)

In a pot melt butter, saute onions and celery until almost translucent add mushrooms.  Add your cooked and crumbled sausage, bread, sunflower seeds and sage, mix to combine.  Cover with foil and bake at 350 for 30 min.