Saturday, September 16, 2017

Chocolate Chip Cookie Dough Delight


1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

3 cups cold 2% milk

1 package (3.9 ounces) instant chocolate pudding mix

1 package (3.4 ounces) instant vanilla pudding mix

Chopped nuts, chocolate curls and miniature semisweet chocolate chips, optional

Directions Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.

Friday, September 1, 2017

Crockpot Chicken Dumplings

You’ll Need:

4 skinless, boneless chicken breast halves.
2 tbsps of butter.
2 cans cream of chicken soup.
1 finely chopped onion.
2 (10 ounce) packages of refrigerated biscuit dough (torn into pieces).

How to:

In a crockpot, mix together the chicken, butter, soup and onion and cover with water. Cook covered for 5 to 6 hours on high.
Once cooked, add the torn biscuits to the chicken and cook for an addition 30 to 45 minutes until the dough is cooked through.

Monday, August 21, 2017

Rachel's Alfredo Chicken Spaghetti Squash

Classico Alfredo sauce (because it's the lowest fat)
-pulled apart rotisserie chicken

-cooked frozen spinach
-cooked spaghetti squash in the oven 40 min
I cooked the sauce, chicken, and spinach in a pot while squash cooked
Then serve on top of cooked spaghetti squash

Monday, July 24, 2017

Sha's Corn Dip


1/2 cup of mayonnaise
1/2 cup of sour cream
4 oz. Cream Cheese, softened
4 green onions (optional)
1 pkg. (8 oz) Mexican Style Finely Shredded Four Cheese
1 tsp Worcestershire Sauce
2 (11 ounce) cans of Mexican-style corn, DRAINED
1 (4 oz.) can of green chiles (if the Mexi-Corn didn't include chiles)
Garlic Salt to taste


Mix first 4 ingredients in medium bowl until blended.  Add remaining ingredients, mix well.  Ingredients should not be runny.  Add more cheese if needed.  Refrigerate 1 hour or until chilled.

Friday, July 21, 2017

Refrigerator Strawberry Cake


  • Supreme Strawberry Cake Mix
  • Ingredients Listed on Back of Cake Box (egg, water, oil)
  • 2 (10 oz) boxes of Frozen Strawberries in Syrup
  • 1 cup of cold milk
  • 1 (3.5 oz ) box of Vanilla Instant Pudding
  • 1 (8 oz) container of Cool Whip, thawed
  • 1 pint strawberries (with tops removed and strawberries cut in half), thawed
  • 1/3 c chopped pecans (totally optional, but you’ll be glad you did)
Make the boxed cake mix according to the directions on the back. Use the Duncan Hines Supreme Strawberry cake mix, or the Pillsbury version. Pour the cake batter into a greased 9×13 cake pan and bake according to the box directions.  When it is done take it out of the oven and let it cool 100%.  Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.  Add the thawed strawberries with syrup into a food processor or blender.  Pulse until it is a slushy consistency.  While you are letting the strawberry puree soak in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens.  The box of instant pudding says to use 2 cups of milk, but we are only going to use 1 cup.  Fold in the thawed Cool Whip.  Once the pudding and Cool Whip are well combined, spread it over the top of the cake.  Take the fresh strawberry halves and place them on top of the cake frosting.  Add nuts if you'd like.  Chill in the refrigerator for at least 4 hours.

Sunday, July 9, 2017

Sharon's Peach Ice Cream

Ingredients: 4 large eggs, 2 1/2 cups sugar, 1/2 tsp salt, 4 cups whole milk, 4 cups heavy whipping cream, 2 Tablespoons vanilla extract
Recipe: Beat eggs til foamy, gradually add sugar and salt til thickened, then add the cream, milk and vanilla extract and mix thoroughly. Chill the mixture in the refrigerator a minimum of one hour but preferably overnight. When mixture is chilled, add 2 cups well ripened peaches cut in bite size pieces. Churn in ice cream freezer until frozen.

Thursday, July 6, 2017

Best Ever Meatloaf

This is my Mother's amazing recipe, with a touch of delish sauce!

Contributed by Megan Porta from
Serves: 6-8
Total time: 2 hrs
Baking time: 1 1/2 hours at 350.
Ingredients for Meatloaf:
  • 2 pounds lean ground beef, ground turkey or ground venison
  • 1 cup crushed Ritz crackers
  • 1 egg, beaten
  • 1 cup milk
  • 1/2 cup ketchup
  • 1/3 cup onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Ingredients for Sauce - Add halfway through baking
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup apricot preserves
  • 1 tablespoon Worcestershire sauce
Place in a prepared loaf pan and place on a cookie sheet due to leakage.