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Recipes
No-Bake Nutter Butter Butterfinger Bars
By kayjayjohnson
1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan
- 30 About 30 Nutter Butter cookies, finely crushed*
- 1 pkg peanut butter chips
- 1 (14oz) can sweetened condensed milk
- 12 About 12 mini (or 2 regular) Butterfinger candy bars, roughly chopped
- 1 small pkg Nutter Butter minis, optional (for garnish)
Crockpot Bacon Cheese Potatoes
By kayjayjohnson
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to ...
- 1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
- 2 medium onions, thinly sliced
- 4 medium potatoes, thinly sliced (or if you use a new potato then halve)
- 1/2 pound cheddar cheese, thinly sliced (shredded is fine)
- salt and pepper
- butter
- Green Onions (optional)
Cinnamon Sugared Pecans
By kayjayjohnson
Preheat oven to 300 degrees
- For a cinnamon sugar mixture:
- 1 large egg white
- 3 cups pecan halves
- 1/3 cup cinnamon & sugar
- use one tablespoon cinnamon to 1/4 cup sugar.
- (Be sure to use good quality cinnamon.)
- 2 teaspoons good vanilla
- 1/4 teaspoon salt
Rum Apple Ring
By kayjayjohnson
On a lightly floured board roll dough out to a 12 x 14 inch rectangle
- 1 loaf Bridgford Frozen Bread Dough, thawed
- 2 tablespoons melted butter or margarine, divided use
- 1/2 cup powdered sugar
- 2 medium size apples, peeled and finely chopped
- 1/4 cup rum extract
- 1/3 cup brown sugar
- 2 tablespoons water
- 1 tablespoon cinnamon
- Chopped walnuts, for garnish
- 1 teaspoon nutmeg
- 1/2 teaspoon rum extract
- 1/3 cup walnuts, chopped
- 1/3 cup raisins, soaked in warm water and drained
Pomagranate Fudge
By kayjayjohnson
Line a 9x9 inch pan with foil and coat with a little nonstick spray
- 3 cups granulated sugar
- 1/2 cup POM wonderful 100% pomegranate juice
- 1/3 cup heavy cream (40% milk fat)
- 1 1/2 sticks unsalted butter
- 2 1/2 cups white chocolate chips
- 1/2 teaspoon LorAnn's pomegranate flavor*
- 7 oz jar marshmallow creme
- a little red and royal blue food coloring
Graham Cracker Smores Cookies
By kayjayjohnson
Preheat oven to 375 degrees F
- 1 package graham crackers, broken into squares
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 11 tablespoons unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 (12 ounce) bag semi sweet chocolate chips
- 1 cup mini marshmallows
- 2 – 3 regular sized Hershey’s bars, broken into pieces
White Chocolate Cranberry Cheesecake
By kayjayjohnson
There are a couple of similar recipes that I found on Zaar, but none exactly like this one, which came from The Joy...
- 1 1/4 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 4 ounces white baking chocolate, melted
- 1/2 cup dried sweetened cranberries
- 1 teaspoon orange zest
- 1 teaspoon pure vanilla extract
Strawberry Shortcake Cookies
By kayjayjohnson
These little cookies taste just like strawberry shortcake! For even more deliciousness, eat them with dollops of wh...
- 12 ounces strawberries, hulled and cut into 1/4-inch pieces
- 2 teaspoons fresh lemon juice
- 1/2 cup plus 2 tablespoons sugar
- 2 cups all-purpose flour
- 1/4 teaspoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Coarse sugar, for sprinkling over the cookies
Blueberry Upside Down Cake
By kayjayjohnson
In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 2 cups blueberries (fresh or Frozen)
- 1 tablespoon lemon juice
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 3/4 cup milk
Easy Tex Mex Hash
By kayjayjohnson
In large nonstick skillet, brown ground beef until thoroughly cooked
- 1 lb. lean ground beef
- 1 tablespoon oil
- 3 cups frozen potatoes O'Brien with onions and peppers (from 24-oz. pkg.)
- 1 cup chunky-style salsa
- 2 teaspoons chili powder, if desired
- 4 oz. (1 cup) shredded Colby-Monterey Jack cheese blend