Basic Roasted Pumpkin Seeds

Ingredients
•1 1/2 cups raw whole pumpkin seeds
•2 teaspoons butter, melted
•1 pinch salt

Directions
1.Preheat oven to 300F
2.Toss seeds in a bowl with melted butter and salt. Spread the seeds out on a bakin sheet and bake for 45 minutes or until golden brown



Cinnamon-Sugar Roasted Pumpkin Seeds

Ingredients
•1 1/2 cups pumpkin seeds
•2 tablespoons melted butter
•2 tablespoons granulated sugar
•1 teaspoon cinnamon
•1/2 teaspoon nutmeg
•1/4 teaspoon salt

Directions
1.Preheat oven to 350F
2.In a bowl, toss the seeds with melted butter. Add the rest of the ingredients and toass again.
3.Spread seeds out on a lined baking sheet.
4.Bake for 30 minutes or until the seeds are golden brown.
5.Enjoy!

Pink Lemonade Fudge


•2 1/2 cups white baking chips
•1 (16 oz.) container Pillsbury Creamy Supreme Pink Lemonade Flavored Frosting
•1/2 teaspoon vanilla extract
•1/8 teaspoon salt
•3 drops red food color
•8 candy lemon slices (optional)


Instructions
1.LINE 8-inch square pan with foil, extending foil over edges of pan.
2.COMBINE white baking chips and frosting in medium microwave-safe bowl. Microwave on HIGH 2 minutes. Stir until chips are completely melted and smooth. Stir in vanilla and salt until blended. Spread most of frosting mixture in prepared pan, leaving about 1/2 cup remaining in bowl. Add food color to remaining frosting mixture. Stir until completely blended. Spoon over frosting mixture in pan. Swirl with tip of knife to blend colors. Cut each candy lemon slice into 8 small wedges. Arrange 64 wedges on top of fudge, in 8 rows of 8 each, to garnish.
3.CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Remove foil. Cut into squares.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 20

Deep Fried Ice Cream

4 to 6 servings
•1 pint ice cream, any flavor
•1 loaf sliced white bread
•6 to 8 cups canola oil, for frying
•Pancake mix just add water

Directions
1.Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
2.Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer. 2 hours
3.Cut the crusts off the sliced bread and using about 2 slices per ice cream ball and flatten with a rolling pin, form the bread around the ice cream using your hands to pack it like a snow ball. Once it’s completely covered return it to the freezer. 2 hours (this has to be like a rock)
4.Prepare Pancake mix just add water, dip the balls into the mix .. see picture.
5.In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels.
6.Garnish with the one you like (caramel, chocolate, chocolate chips or Strawberry jam). Serve immediately.

Stuffed Mushrooms

    12 whole fresh mushrooms

   1 tablespoon vegetable oil

   1 tablespoon minced garlic

   1 (8 ounce) package cream cheese, softened

   1/4 cup grated Parmesan cheese

   1/4 teaspoon ground black pepper

   1/4 teaspoon onion powder

   1/4 teaspoon ground cayenne pepper


   Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
   Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
   When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
   Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

French Fry Apple Pie Sticks

1 Package of Pillsbury Refrigerated pie Crust (2 ct.)

Approx. 1.5 cups of Apple Pie Filling

1 Egg

Sparkle Sugar for sprinkling on sticks

Caramel Sauce and/or Ice Cream for dipping

A food processor..optional!

A decorative edge roll-cutter..optional!
 
Chop up the Apple Pie Filling as best as you can.  I used a food processor and it worked great!

Unroll each crust and spread the Filling onto one of them…leave a 1/8″ border around the edge

Put the other Pie Crust on top and press lightly to secure it.

Make an egg wash by mixing the egg with a splash of water.

Brush some egg wash on the top, and sprinkle it with the Sugar to resemble“Salt”…

Cut strips about 1/2″ thick and then cut those into “fry” shapes…

Place them carefully onto a baking sheet and bake them at 350 degrees for approx. 12 minutes, or until they’re slightly golden and firm

Make sure and serve them with some Caramel “Ketchup” for dipping…

Cucumber Subs/Without the bread

Partially peel a medium cucumber,slice length wise ,take the seeds out,
put turkey thinly sliced,or any other lunch meat,ham would be good, into the cucumber,
laughing cow cheese,spread on the meat,any other seasoning you like, I added salt and pepper
put other half of cucumber on top slice in half, this is so good,and healthy

Enjoy.

Cheesecake Cake Batter Dip

8 oz package of cream cheese, room temperature
1/2 cup sour cream
1/2 cup white cake mix
1 cup powdered sugar
1 tsp vanilla extract
1/4 cup sprinkles
Graham Crackers for dipping
Instructions

Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.
Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.
Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy!

Cake Batter Fudge

Ingredients
2 C white or yellow cake mix
2 C powdered sugar
1/2 C (1 stick) butter, cut into 4 pieces
1/4 C milk
1/2 cup white chocolate chips
1/4-1/2 cup sprinkles (who really measures sprinkles?)


1.In a microwave proof mixing bowl combine cake mix and powdered sugar. Stir just to blend.
2.Add in butter and milk. No need to stir.
3.Microwave on high for 2 minutes.
4.Immediately remove from microwave and carefully stir to combine. Once blended, add in white chocolate chips and blend again.
5.Fold in about half of your sprinkle to give some color.
6.Quickly spread fudge into a 8x8 greased pan. Add remaining sprinkles to top and gently press down to secure sprinkles. Refrigerate until completely chilled, then cut into 1 inch squares.

Super Easy Fudge

Easiest fudge recipe in the world, can't mess it up if you tried.

1 can Eagle brand condensed milk ( 14 oz )
1 1/2 bags of chocolate chips ( 11.5 oz bags is what I use) any flavor you wish
1 cup chopped walnuts ( optional )

Toss all ingredients in to a mircowave bowl, melt till creamy pour into a 8x8 baking dish, cool for 2 hours cut and serve

Perfect Late Night Snack!

Baked Apples in a Bag.
Quick and easy snack when you're craving something sweet but want something decently healthy.
1 apple, 1tsp sugar, 1tsp water, 1/4tsp cinnamon, 1/4 tsp cornstarch. Put in bag and microwave 2 min. tasty treat!

Pecan Pie Nachos

yield: one 9×11 pan

Pour the crackers on the pan and even them out as best as possible. You want some to overlap.

1/2 (10 ounce) box Premium Saltine Round with Whole Grain crackers (approximately)

1 cup unsalted butter

1 cup granulated sugar

1 1/2 cups chopped pecans

1 teaspoon vanilla extract

Line 9×11 baking sheet with aluminum foil and spray with non-stick spray. Completely cover bottom of foil-lined pan with crackers.

Place butter, sugar and pecans in a medium saucepan over medium high heat. Stir constantly until butter and sugar melt. Bring to a medium roll boil and cook for three minutes without stirring. Remove from heat and stir in vanilla extract.

Quickly pour the hot liquid over crackers. Smooth with wooden smooth to distribute pecans evenly.

Bake in a 350 degree oven for 8 minutes. Cool slightly before serving.

Chocolate Gravy

2 1/4 cup sugar 3/4 cup flour 1/2 cup cocoa pinch salt 1 can (12-ounce) evaporated milk 1 1/2 cup water (I fill the milk can with water) 3 cups milk 1-2 Tbs. butter 1 tsp. vanilla In a large saucepan, combine sugar, flour, cocoa and salt. Whisk the dry ingredients together until well smooth and well combined. Combine evaporated milk, water and milk and pour over the dry ingredients. Heat over medium heat and stir occasionally with a spoon (do not use a whisk as it adds too much air), ensuring the mixture doesn’t burn on the bottom. Heat until mixture boils. Once mixture boils, remove from heat and add butter and vanilla and stir well. Serve over fresh, warm biscuits. Also delicious to as a for dip strawberries or bananas.

Sugar Cookie Bark


Ingredients
1 pouch sugar cookie mix
1 stick butter, softened
2 tablespoons milk
24 ounce package white candy melts
Sprinkles


Instructions
1.Line a cookie sheet with waxed paper and set aside.
2.Mix sugar cookie mix, butter, and milk in a medium bowl. Melt half your candy melts and spread in an even layer on cookie sheet. Top evenly with cookie dough and press to spread across candy, leaving an edge of candy around the dough. Chill for about 10 minutes.
3.Melt remaining candy melts. Pour over top of chilled sugar cookie dough. Spread evenly to cover dough. Cover with sprinkles and chill until hardened. Break apart and enjoy!

Funfetti Cake Cheese Ball ~

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 1/2 cups funfetti cake mix, dry
3 tablespoons sugar
1/2 cup powdered sugar
1/2 cup rainbow jimmies (sprinkles)
Vanilla Wafers, graham crackers, fruit, or other cookies for dipping

1. In a large bowl, beat the cream cheese and butter together until combined. Then add in the Funfetti cake mix, sugar, and powdered sugar and beat until combined.

2. Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape.

3. Place the rainbow jimmies on a flat plate and roll the unwrapped cheese ball in the jimmies. Make sure to press the jimmies into the cheese ball until it is fully covered.

4. Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. If frozen overnight, thaw for 20-30 minutes before serving. Serve with Vanilla Wafers, graham crackers, fruit, or other cookies.

Diet Coke Brownies
1 box fudge brownie mix ( I used the 9 x 13 pan size)
1 (12 oz.) can Diet Coke

Preheat oven to 350 degrees. In a large bowl dump the brownie mix in. Open that can of Diet Coke (try not to drink any of it), and slowly pour over the dry brownie mix. It will foam up a lot. I stopped to stir in the soda a couple of times.

When all of the Diet Coke has been stirred in and well incorporated the batter will be very liquid, but that's OK.

Pour into a 9 x 13 pan which has been lightly coated with non-stick spray (bottom of the pan only),and bake for 30-35 minutes or as directed on the box. I found though that I had to increase the baking time by about 7 minutes in order to have a toothpick inserted in the center come out clean Let them cool, cut them into 24 pieces and try not to eat the entire pan before the family gets home!

Cain's dipping sauce

1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon garlic salt
1/4 teaspoon Worcestershire sauce
1/2 teaspoon black pepper, to taste


Directions:


1

Combine all ingredients, mix well. Add additional pepper if desired.


2

You can serve immediately, but it will taste better if the flavors are given the chance to "meld" in the fridge for a few hours (or days) before serving.

King Cake Bars

For the Crust:

2 cups all-purpose flour
1 cup (2 sticks) cold butter
6 tablespoons sugar
2 tablespoons milk

For the Filling:

2 (8-ounce) blocks cream cheese, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

For the Glaze:

1 cup confectioners’ sugar
2 tablespoon milk
Colored sanding sugar or sprinkles (purple, green and gold)

For the Crust:

Preheat the oven to 350 degrees F. Spray a 9- x 13-inch glass baking dish with cooking spray.

In the bowl of a stand mixer, mix the flour and sugar. Drop in the butter cubes and beat on low speed until the mixture is crumbly and looks a bit like wet sand. Add the milk and beat until it starts to stick together. Sprinkle the mixture into the prepared baking dish and press it in to form an even layer, making sure there are no holes or gaps.

For the Filling:

Wipe out the mixer bowl and rinse and dry the paddle. Beat the filling ingredients together until completely smooth. Spread the filling evenly over the prepared crust. Bake the bars for 20 – 25 minutes until the crust is golden brown and the filling is set.

For the Glaze:

While the bars are cooking, whisk together the confectioners’ sugar and milk until completely smooth. As soon as you remove the bars from the oven, spread the glaze in an even layer across the top. Immediately decorate with sanding sugar. Leave the bars to cool completely, then slice.

Dis here be easy!

Just take a plate and spread out some tortilla chips so that they cover the plate and overlap each other some. Cover with shredded cheddar cheese and zap for about 20 secs.

Yer gotta be really drunk to screw this up.

Sounds good to me Moon, I would have to have salsa too...lol

Chocolate Chip Cheesecake Dip

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams



In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Baked Crab Rangoon:

Ingredients:

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps

Directions:

Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and Fold.

Bake at 425 °F for 8-10 minutes or until golden brown.

Birthday Cake Popcorn Treats for school party snacks

Yield: 30 servings


3 batches of homemade popcorn, popped (each batch is 1/2 cup of unpopped kernels)
1 pound of white chocolate chips, divided in half and melted
8 heaping teaspoons of yellow cake mix (I might even have added a smidge more, but haven’t experimented with it yet), divided in half
M&Ms: I lucked out and used the Easter pastels for our batch
Assorted sprinkles

Pop popcorn and remove any kernels or burnt pieces. Working in two batches, place half the popcorn in a very large bowl.
Melt half the white chocolate in a double boiler/mixing bowl over a pot of simmering water until smooth. Stir in half of the cake mix until smooth. Pour the chocolate over half of the popped popcorn. Using a wooden spoon to start and your hands once it has cooled just enough to touch, mix the popcorn and chocolate until completely coated.

Pour out onto wax paper or into a wax-paper lined jelly roll pan and spread into a single layer. Sprinkle half the M&M candies and sprinkles until festive, then let cool and harden.

Repeat the process with the other half of the popcorn and remaining chocolate, candies, and sprinkles.Once it has all cooled and hardened, break into servings. I left several pieces nice and chunky and stuck together.

Note: Don’t add the M&Ms or sprinkles until the chocoate has cooled enough so that they won’t melt. But also don’t wait until the chocoalte is totally cool and hardened or they won’t stick. I gently pressed the candies in a bit to help them along and it worked great.

SUPER IMPORTANT EDIT NOTE: This method works best if you do the melting of the chocolate in 2 stages. Do NOT put the entire pound of chocolate into the double boiler all at once or you will likely have trouble. Melt half of it with 4 tsp of the cake mix and prep half the popcorn batch all the way through to the sprinkles & M&Ms stage. Then go back and melt the 2nd half of the chocolate mix and finish the 2nd half of the popped popcorn. If you melt it all at once it is quite possible your chocolate will seize and you won’t be able to recover it.

Arby's Beef and Cheddar

•Onion Buns
•Thinly sliced Roast Beef
•4 oz American Cheese
•2 Tablespoons Milk
•

For the Arby's Sauce
•1/2 Cup Ketchup
•2 Teaspoons Water
•1 pinch of salt
•1/4 teaspoon garlic powder
•1/4 teaspoon onion powder

Instructions
1.Heat a skillet over medium heat. Add the meat and place a lid over the top, and then turn the heat to medium low.
2.Meanwhile, stir together the sauce and spread on a bun.
3.In a microwave safe dish, add the cheese and milk. Microwave on low for 20 second intervals, stirring between until smooth.
4.Place the meat on the sauced bun, add the cheese sauce and a little more Arby's sauce if desired. Serve immediately with curly fries

I need the horseradish sauce too...love that stuff

Bacon Stuffed Mushrooms Appetizer Recipe

•¾ of a 8oz package soft cream cheese
•½ cup real bacon bits, cooked
•½ green onion, chopped
•¼ tsp garlic powder
•12 large mushrooms, stems removed to form little cups



Instructions
1.In a bowl, beat cream cheese until smooth.
2.Stir in the bacon, onion and garlic powder.
3.Spoon into mushroom caps.
4.Broil on top rack for 4-6 minutes or until heated through.
5.Serve warm.

I don't do snacks, except,peanut butter, fruit,and veggies these posted are tempting.:)