Caramel Apple Salad

Description
Quick, easy and tastes like a caramel apple without the stick!

Ingredients
1 8oz. frozen whipped topping, thawed
1 small box instant butterscotch pudding
1 8 oz. can crushed pineapple with juice
3 C. diced apples
1 C. chopped peanut topping
1 C. mini marshmallows

Directions
Mix cool whip, pudding, pineapple with juice. Add apples, nuts and marshmallows and mix well. Keep in the refrigerator until ready to serve.

Chex® Muddy Buddies® from Betty Crocker

These are HIGHLY ADDICTIVE!! beware! LOL

9 cups Rice Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar (You may need more)
The largest ZIP TOP baggie you can find. 2-5 gallon?


In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Be gentle so you dont crush the cereal. Pour into resealable food-storage plastic bag.
Next pour in the powdered sugar, close the bag and shake it until they are completely coated.

Store in Frige

Snowy PB Chocolate Crunch Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1 egg
1 package (12 oz) semisweet chocolate chips (2 cups)
2 1/2 cups peanut butter
6 cups Rice Chex® cereal
1/2 to 1 cup powdered sugar


1. Heat oven to 375°F. Spray 13x9-inch baking pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 12 minutes or until edges are light golden brown. Cool 15 minutes.
2. In large microwavable bowl, microwave chocolate chips and the remaining 1/2 cup butter on High about 1 1/2 minutes, stirring after 1 minute, until melted and smooth. Add peanut butter; mix until well blended.
3. Place cereal in 1-gallon resealable food-storage plastic bag. Using your hands, gently break cereal into small pieces. Gently stir cereal into chocolate mixture until cereal is coated. Spread cereal mixture evenly over cookie crust; gently press. Sprinkle with powdered sugar. Refrigerate about 1 hour or until bars are set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

Red Velvet Sandwich cookies

Ingredients --
• Ingredients:
1 (18 oz.) box package Red Velvet cake mix
2 eggs
1/2 C. shortening
1 tbsp. water

For the Cream Cheese Filling
• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 3/4 cup finely chopped pecans, optional
Directions
Instructions: 1. Preheat oven to 375 degrees F. With a wooden spoon or mixer, combine all ingredients in medium mixing bowl. Chill in refrigerator about 30 minutes.
2. Shape into 1" balls. Roll in powdered sugar, if desired.
3. Bake on a parchment paper lined baking sheet, 10-12 minutes.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Let chill in fridge a couple hours before assembling.
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired. Store in refrigerator.

Southwest Corn Salad

This is SO delicious... I have made it twice, and has been a huge hit both times!

3 cans corn. drained
1 can black beans, drained and rinsed.
1 sm. can green chilies
1 cup mayo
1/4 cup ranch dressing
1 cup cubed cheddar - cut into pieces a little bigger than the corn
1 pkg bacon, crispy and crumbled
1 bunch green onion, diced (Green only)
1/2 cup finely chopped cilantro
1 bag Chili Cheese Fritos
salt and pepper to taste

mix together everything, except the Fritos. Chill in fridge until serving. Add the Fritos just before serving.

Albondigas Soup

Meatballs (I made them the day before and stored covered in the fridge on the cookie sheet)
1 lb, lean ground beef
2 links chorizo sausage, removed from casing (not the cooked kind)
2 eggs beaten
4 garlic cloves, minced
1 carrot, shredded
1 to 1-1/2 cups cooked rice
2/3 cup chopped cilantro
salt and pepper to taste
2 tsp ground cumin

Soup
6-8 cups chicken broth
1 minced onion
3-4 celery stalks, chopped
1 16 oz. can diced tomatoes
1 tsp ground cumin
1 tsp oregano
1/2 cup chopped cilantro
4 carrots sliced
2 zucchini sliced
1/2 head cabbage, chopped
salt & pepper to taste.

Make the meatballs first. Combine everything together and form 1" meatballs. Make sure you roll them tight so they dont fall apart. Place them onto a lightly greased cookie sheet. Bake at 350 about half hour or until cooked through.

In a soup pot, combine onion, carrot, celery and 1/2 cup broth. Cover and let them cook 10 minutes. Add the remaining ingredients, and the meatballs and simmer covered until vegetables are cooked. Enjoy! this also freezes very well!

MMM Garlic Fries

4 russet potatoes, peeled and cut into 1/2" fries
Oil for frying
Salt, pepper
Parsley (dried or fresh, chopped)
6 cloves garlic, minced
1/2 cup olive oil

In small pot, heat olive oil, garlic and parsley together until garlic is soft. Dont heat it too fast, or the garlic will burn. once the garlic is soft and barely golden, remove to a bowl. set aside.

Heat oil in deep fryer or deep skillet. Fry the potatoes until golden and cooked through. remove to a paper towel to drain. Salt immediately. Transfer HOT fries to a large bowl, pour the garlic oil over the top, and toss. The fries will absorb the garlicy oil and mmmm, soooo yummy!! Sprinkle lightly again with salt, and pepper.. Serve HOT!

Creamy chicken and sauteed mushroom casserole

I made this up, and it turned out pretty delish!!

4 boneless skinless chicken breasts. seasoned, cooked and shredded or cubed.
1 pkg. egg noodles, cooked and drained
1 can cream of chicken soup
2 cups milk
2 cups shredded cheddar
1/4 cup grated Parmesan cheese
1 pkg sliced mushrooms
garlic powder
poultry seasoning
parsley, dried about 1 TBLS
Salt and pepper to taste
1 TBLS Oil & 1 TBLS butter to saute mushrooms

CRUMB TOPPING:
1 cup Italian breadcrumbs.
1/2 cup crushed Saltine crackers
1/2 cup crushed potato chips
1 TBLS Mrs. Dash garlic and herb
mix well, set aside.

Season chicken with Salt, pepper, garlic powder, and poultry rub. Cook it however you want, and then either shred it, or cut it into 1/2" pieces.

Meanwhile, heat oil and butter in a skillet, and saute mushrooms with salt, pepper, and garlic powder. until golden and tender.

In large bowl, combine soup, milk, shredded cheese, Parmesan, and parsley. Add cooked noodles, chicken and mushrooms. Season to taste.

Pour into greased casserole dish, cover with foil and bake 40 min. remove cover, spread crumb topping on top, bake 20 min.

Italian Pork Cutlets

Ingredients:

Italian Style breadcrumbs, OR
1/2 sleeve crushed saltines, and 1 TBLS Mrs. Dash garlic and herb seasoning
4 boneless pork chops
Oil for frying
1 egg, beaten
1/2 cup flour
Salt and pepper

Prepare your meat by pounding out the chops until they are thin. You want them to be pretty thin so they cook through.
Heat oil (about 1/2" deep) in skillet.
Dip each chop into flour, then into egg, then coat very well with Italian seasoned crumbs. I used the saltines, and the texture is perfect!

Enjoy!

Tilapia Fish Tacos

These are EXACTLY like the ones I had on the pier at Ocean Beach in San Diego a few months ago....

Tilapia Fish Tacos
3 Tilapia fillets
12 corn tortillas
shredded cabbage (about 2 cups)
Fresh Cilantro chopped (about 3/4 cup)
cooking Oil

Sauce:
3/4 C. sour cream
2 TBSP mayonnaise
1 Tsp chopped cilantro
garlic powder
salt
onion powder


First heat about 1 inch oil in shallow pan. Then dip each tortilla in the hot oil, frying for only a few seconds to soften. layer them between paper towels, set aside.
Shred cabbage and chop cilantro, set aside.

Prepare the sauce. Mix all ingredients in small bowl, season to taste.

Next. season your fish on both sides with your favorite seafood seasoning, or just use some Cajun spices, and garlic powder, salt and pepper. Next, grill fish or saute in pan with small amount of oil until cooked through.

To prepare taco: Stack 2 warm tortillas together. Cut each Tilapia fillet in half lengthwise. Put 1/2 fillet in each taco. Next give fish a squirt of lime. Sprinkle some of the cilantro on the fish, top with some shredded cabbage, and last drizzle the sauce on the top. ENJOY!