Turkey Shaped Cheese Ball

Ingredients:

1 8 oz. package cream cheese
1 cup shredded cheddar (I shredded a chunk of cheddar cheese)
About 1/2 cup of chopped up mixed nuts
2 candy eyes (bought these at Stop and Shop
1 Slim Jim
pretzel sticks
1 round chocolate candy as in Whopper or Chocolate Pom poms for the head
1 candy corn
a few teaspoons of melted chocolate melts to adhere the eyes and "beak".

Directions:
Soften cream cheese and cheddar cheese. Cream the cream cheese and add in the shredded cheddar. I do this all my hand but if you have a food processor it would probably go faster. I stir and "cream" until both cheeses are thoroughly mixed together. Then I pop this mixture into a piece of plastic wrap and form it into a ball. At this point it goes into the refrigerator for a few hours to firm it up.

Take it out of the fridge and roll in chopped nuts being careful to keep the nice round shape.

Place pretzels as in picture to make the nice full tail of the turkey. A bit of chocolate melt to glue the round chocolate candy to about a 4 or 5 inch piece of Slim Jim. It was a bit tricky to get this to stay in place and eventually I placed it in the freezer in order to harden it up faster. I glued on the eyes and "beak" candy corn and placed in the freezer for a few minutes. After inserting the "neck" Slim Jim into the cheese ball, I placed the entire thing on a plate and into the refrigerator for overnight.

Old Fashion Cornbread Dressing

Ingredients
9-10 cups cornbread, crumbled
2 cups chop celery
3 cups chop onions
1 Tsp sage
2 1/2 tablespoons poultry seasoning
1 teaspoon salt
1/2 cup butter, melted
3-4 cups chicken broth
3 eggs, lightly beaten
1 cup of cooked chicken

Directions
Place the crumbled cornbread in a large mixing bowl. Add chopped celery and onions. Mix. Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups then more till you get a thick consistency). Add the seasons gradually. Test to your taste. Mix well and spoon into a greased 9 x 13 pan. Bake at 350-degrees for 30 minutes, covered. Take off the cover and bake an additional 30 minutes.

Smothered Green Beans

Ingredients

5 (15-oz) cans green beans, drained
1 lb bacon
2/3 cup brown sugar
1/4 cup butter, melted
1/4 cup low-sodium soy sauce
1-1/2 tsp garlic powder

Directions

Preheat oven to 350 degrees.

Pour drained green beans in an ungreased 9x13-inch pan.

In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.

Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.

Bake for 40 minutes.

Coconut Cream Poke Cake

Ingredients
1 (18 oz.) box white cake mix
ingredients needed to make cake (egg whites, oil & water)
1 (15 oz.) can Cream of Coconut
1 (8 oz) container frozen whipped topping, thawed
1 (8 oz) package sweetened flaked coconut

Instructions
1. Prepare and bake white cake mix according to package directions for a 9 x 13 pan.
2. Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
3. Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
4. Evenly coat the whole cake and spread it around so it will soak in.
5. Let cake cool completely then frost with whipped topping.
6. Then top with flaked coconut.

Notes
If you like you can toast your coconut first. Keep cake refrigerated. I think this cake tastes best after it has cooled
for at least a couple of hours. It gives it time for the coconut flavors to really soak in.
Serves 8-10

Di's Green Beans

Ingredients
6-14.5 oz cans whole green beans
1/2 stick butter
1/2 c light brown sugar
1/2 c crumbled bacon

Directions
Preheat oven to 325. Drain green beans and arrange in 3 qt oblong Pyrex baking dish. Set aside.

Melt butter and stir in brown sugar. Drip butter/sugar mixture over green beans. Sprinkle with bacon crumbs.

Cover with foil and bake for 30 minutes.

You can exactly half.

Slow Cooker Pork Chops

Here's a very simple 3-ingredient pork chop recipe for the slow cooker.
Ingredients 
- 4 pork chops
- 1 pack ranch dressing mix
- 1 can of cream of chicken, condensed version
Directions
1. Place the pork chops, washed, inside of the slow cooker.
2. Then add a can of cream of chicken soup. The important thing to note is that you'll have to add an equal amount of water as well (just fill the same can up with water and add that into the slow cooker).
3. Add a store-bought packet of ranch dressing mix You don't necessarily have to add the whole thing.
4. Let the pork chops cook for 6 hours or so on the low setting and once they're done, you're ready to serve!

Honey Garlic Butter Salmon in Foil

Honey Garlic Butter Salmon In Foil in under 20 minutes, then broiled (or grilled) for that extra golden, crispy and caramelised finish! So simple and only 4 main ingredients, with minimal clean up!
Author: Karina - Cafe Delites
Serves: 8

INGREDIENTS
1/4 cup butter
1/3 cup honey
4 large cloves garlic, crushed
2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
1.2kg | 2 1/2 pound side of salmon
Sea salt, to taste
Cracked pepper, to taste (optional)
Lemon slices (to serve)
2 tablespoons fresh chopped parsley

INSTRUCTIONS
Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).

In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.

Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.