Jello Candy Corn Cups‏

Ingredients-
Orange jello
Yellow yellow
1/2 can sweetened condensed milk (7oz)
2 packs Unflavored gelatin (4 usually come in a box)

You will need-
Clear cups
Clear measuring cup
Sm sauce pan
Ice

Directions-
1. 1st boil 1 cup of water, then add yellow jello, mix until dissolved
2. Fill your clear measuring cup to the 2 cup line with ice
3. Pour the yellow jello over ice and mix until ice is melted
4. Now fill your cup 1/3 way full with the yellow jello and refrigerate for 30 mins or until firm

http://www.thismamaloves.com/jello-candy-corn-cups/

Creme of Coconut Cake

1 box yellow butter french vanilla cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)

Bake yellow butter french vanilla cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

Crackpot Ranch Pork Chops

Package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.

Cover and cook on high for 4 hours OR Low for 6 hours.

The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes.

Works good with boneless chicken breasts also.

Peanut Butter Sheet Cake

INGREDIENTS
½ cup butter
½ cup vegetable shortening
1 cup water
½ cup peanut butter
2 cups sugar
2 cups flour
½ cup buttermilk
2 eggs
½ teaspoon soda
1 teaspoon vanilla
Peanut Butter Frosting
½ cup butter
6 Tablespoons milk
¼ cup peanut butter
3 cups powdered sugar
1 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Spray a 15x10x1 inch baking sheet.
3. Combine flour and sugar in mixing bowl and set aside.
4. In a large microwavable mixing bowl combine butter, shortening, and water. Cook for about 3½ minutes until butter and shortening are melted. Stir in peanut butter and return to microwave for 40 seconds. Stir until smooth. Add flour and sugar mixture to the hot liquid and stir well. Add buttermilk then baking soda, then eggs, and then vanilla, stirring after each addition.
5. Pour into baking dish and bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean.
6. Cool for five minutes.
7. Poke cake all over with fork to allow places for the frosting to ooze down into.

Frosting

1. In a small microwavable mixing bowl, combine butter and milk and heat until butter is melted. Add peanut butter and return to the microwave for 30 second. Add powder sugar and vanilla and mix well.

http://www.chef-in-training.com/2015/10/peanut-butter-sheet-cake/

Crock Pot Potato soup with hash-browns

1 30 oz. bag of frozen shredded hash browns
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
Easy and delicious!

Twice Baked Potato Casserole

This Twice Baked Potato Casserole is SO delicious! (I add in extra bacon and cheese).

INGREDIENTS
3 slices bacon
2 green onions, divided
2 lbs (1 kg) unpeeled russet potatoes, cut into 1-in (2.5-cm) pieces (about 4-5 medium potatoes)
1/2 cup (125 mL) chicken stock
1/2 cup (125 mL) 2% plain low-fat Greek yogurt
1/2 tsp (2 mL) salt
1/8 tsp (.5 mL) black pepper
2 oz (60 g) sharp cheddar cheese, grated (1/2 cup/125 mL)

DIRECTIONS
1) Preheat oven to 350°F (180°C). Slice bacon crosswise into ¼-in. (6-mm) slices. Cook bacon in Rockcrok® (2-qt./1.9-L) Casserole over medium heat 10-12 minutes or until crisp.
2) Meanwhile, slice green onions. Reserve 1 tbsp (15 mL) green tops for garnish. Remove bacon to paper towel-lined plate (do not drain drippings); set aside.
3) Place potatoes, stock and remaining onion bottoms into Casserole. Microwave, covered, on HIGH 10-12 minutes or until potatoes are very tender, stirring halfway through cooking.
4) Remove Casserole from microwave. Add yogurt, salt and pepper to potatoes. Using Mix ‘N Chunk, coarsely mash and mix potatoes until well blended.
5) Sprinkle with cheese. Bake, uncovered, 8-10 minutes or until heated through and cheese is melted. Remove Casserole from oven. Top with bacon and reserved green onions.

Yield: 10 servings

Garlic and Parmesan Roasted Asparagus

Ingredients:

1 bunch asparagus spears, trimmed
2-3 tbsp olive oil
2 cloves garlic, minced
2 tbsp Parmesan cheese, (grated works best)
Salt/Pepper (to taste)


Directions:

1. Place asparagus on the bottom of a baking dish.
2. Pour olive oil on top of asparagus and toss to coat.
3. Arrange asparagus in a single layer.
4. Sprinkle garlic and Parmesan on top, as well as desired amount of salt and pepper.
5. Bake in a preheated oven (425) for about 15 minutes, or until fork tender.

http://thecookinchicks.com/2013/04/garlic-and-parmesan-roasted-asparagus/