PEANUT BUTTER MICROWAVE FUDGE

Super Quick and Easy!!!!!

1 lb box Confectioners sugar(powdered sugar)
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut

12 RITZ® Bacon crackers
1 c Spring Mix Salad
3-4 slices Bacon, cooked
3-4 Grape tomatoes, sliced
3 tsp Mayonnaise
Instructions
Cut your bacon into 1 inch squares.
Chop salad mix into small pieces and mix with mayonnaise.
Scoop a Tsp of salad on each cracker and place a piece of bacon on top.
Top with a slice of grape tomato.

THE BEST CHEESE BALL EVER

Ingredients
1 (1 oz. ) package ranch dressing mix
2 1/2 cups shredded cheddar cheese
2 (8 ounce) packages of cream cheese
1 1/2 - 2 cups of chopped pecans

Mix dressing mix and Cheddar cheese into the cream cheese.
Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve along with carrots, celery or your favorite crackers.

Mexican White Cheese Dip

2 tsps onion powder
2 tsps garlic powder
2 tsps cumin
2 cans chopped green chilies
1 tbs butter or margarine
1/2 cup milk, or as needed
1 pound white American cheese, cubed

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately

Raising Cane's Dipping Sauce

Ingredients:

1⁄2 cup mayonnaise
1⁄4 cup ketchup
1⁄2 tablespoon garlic powder
1⁄2 tablespoon Worcestershire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface two or three times and mix in)

Directions:

Combine all ingredients.
It will start to look and taste right as you blend them together,
but it is best to let the sauce sit for a few hours before serving.

Italian Christmas Cookies
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder

Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.

Icing
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy

Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Reese’s Peanut Butter Cookie Dough Cheese Ball


1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup peanut butter
1 package (8 ounces) cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups Mini Reese's Peanut Butter Cups, chopped
1/2 cup Reese's Pieces
Instructions

In a large bowl, beat the brown sugar and butter together until combined. Then add in the cream cheese and peanut butter and beat until combined. The beat in the powdered sugar and vanilla until combined.
Stir in the chopped peanut butter cups.
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.
Place the Reese's Pieces on a flat plate and roll the unwrapped cheese ball in the Reese's Pieces. Make sure to press the Reese's Pieces into the cheese ball until it is fully covered.
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, pretzels, graham crackers, fruit, or other cookies.

Ingredients for Homemade Skinny Baked Tequila Lime Chicken Taquitos
4 Skinless boneless chicken breasts
1 1/2 cups of Chicken Broth
4 Tablespoons Tequila Lime seasoning
4-6 Limes
1 1/2 Cups shredded cheese – any flavor
10 – 12 Flour Tortillas (you can also use corn tortillas) I used uncooked flour tortillas but you can also use cooked (it may shorten the baking time)
1/2 bunch fresh cilantro
1 cup salsa – pick your favorite from mild to spicy
Directions for Homemade Skinny Baked Tequila Lime Chicken Taquitos
I planned ahead and cooked the chicken breasts in a crock pot a day ahead of time. If you don’t have that sort of time, you can boil the chicken in a pot with the broth for about a 40 minutes or so on a stove top. Just keep an eye on the chicken – when the meat pulls apart with a fork and all the pink color is gone, you’re ready to shred and bake.
Step 1: Pour chicken broth into a crock pot and add skinless, boneless chicken breast. Cook on high for approximately 3 1/2 hours or until internal temperature of chicken reaches 165 degrees.
Step 2: Remove from crock pot and shred chicken. I shred chicken using two forks.
Step 3: Pre-heat oven to 350 degrees. Gather ingredients – shredded cheese, flour tortillas, tequila lime seasoning, and limes. Set up your ingredients for easy assembly.
Add some lime to your chicken taquitos for extra flavor
Step 4: Select one flour tortilla and add 2-3 tablespoons of chicken, 2-3 tablespoons of cheese, 1/2 teaspoon of the tequila lime seasoning, and squeeze on 1/2 the contents of a lime.  Roll the flour tortilla up tightly to ensure a firm taquito.
Step 5: Line a baking sheet with parchment paper and add the rolled up taquitos to the baking sheet once they are rolled. Try to leave room between the taqutios so warm air can circulate around them during baking. Bake the entire sheet of Homemade Skinny Tequila Lime Chicken Taquitos (10-12) for 15 minutes at 350 degrees. Ovens vary, so you may need to cook these another 5-10 minutes depending upon your oven – just keep an eye on the taquitos to ensure you do not burn the outer edges. I fried the Chicken Taquitos for a toasty outer shell
Step 6: I like the outer shell to be crispy so I used a grill pan to toast the outer edges of my taquitos.  To do this, use a grill frying pan (one with raised ridges in the center) and add 1 tablespoon of butter to the pan on medium high heat. Make sure the melted butter is evenly distributed over the surface of the pan. Pan fry the taquitos about 3-4 minutes on each side to create a warm toasty outer shell with grill marks. If you want to focus on keeping these taquitos “skinny” – just skip the pan fry step.
Step 7: Serve as desired. I added hot salsa and cilantro sprinkled over the top of our Homemade Skinny Tequila Lime Chicken Taquitos and served them on top of some green leaf lettuce.

Pineapple Cheese Spread

2- 8 oz. pkgs cream cheese, softened
1- 15 oz. can crushed pineapple, well drained
1/4 C. finely chopped green pepper
2 T. finely chopped onion
1 T. seasoned salt (or less)
2 C. finely chopped pecans

Combine and mix all ingredients together. Refrigerate several hours. Serve with crackers.

Variation: For Pineapple Cheese Ball
Make Pineapple Cheese Spread but use only 1 cup crushed pineapple (well drained) and reserve 1 cup chopped pecans. Shape into a ball and roll in reserved chopped pecans. Serve with crackers.

TIP: Serve this spread in a fresh pineapple shell. Cut a fresh pineapple (one with a pretty top) in half lengthwise, remove pulp (I use a grapefruit knife) leaving a bowl (reserve the fruit for another purpose). Fill shell with cheese spread mixture, garnish top with pecan halves and maraschino cherries. Serve on a platter with a variety of crackers.

Cool Whip cookies- 1box any flavor Cake mix, chocolate, red velvet, lemon, etc. 1- 8 ounce Cool Whip 1 egg mix altogether in bowl drop by teaspoonfuls into powdered sugar; place on cookie sheet. Bake at 350 degrees for 12 to 15 minutes, cool before removing from cookie sheet.

1 small potato, boiled, peeled and mashed
Confectioners sugar (same thing as powdered sugar)
Peanut butter, either smooth or crunchy

Boil the potato, peel and mash in a bowl. Add the sugar. It may take over a pound of sugar. Roll out on a sugared board. Spread with peanut butter. Roll up like a jelly roll and slice in pieces. Makes about 15 pieces depending on the width you cut them. Enjoy!

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.

Instant Fudge

Ingredients
14 ounces can Sweetened Condensed milk
2 cups semi-sweet chocolate chips
Instructions
Microwave the milk and chips for 1 minute.
Stir until smooth adding 15 seconds at a time back in the microwave if not smooth.
Pour into an 8x8 pan lined with parchment.
No need to spread it to corners-it will be thicker if you don't.
Let it set up-can place in fridge.
Cut and eat, eat, eat!

Shrimp Nachos:
Brown 1 lb shrimp!
Add rotels, 1 can cream
Of mushroom soup and 1 lb block of Velvetta cheese! Cook on low till all melted and well blended! I add green onions at the end of cooking! Serve as dip or over tortilla chips with jalapeños and any additional condiments!!

CREAMY TACO CASSEROLE

Serves 6

Ingredients

1 pound ground beef
1 1/2 (8 oz.) packages cream cheese
1/2 (14 oz.) can cream of chicken soup
1/2 (4 oz.) can green chilies, drained and chopped
1 large white onion, chopped
2 cups cheddar cheese, grated
1 cup sour cream
1 cup cooked corn kernels
1/2 cup salsa
1 (1.25 oz) packet taco seasoning
2 teaspoons chili powder
Doritos or plain tortilla chips, as needed
kosher salt and freshly ground pepper, to taste
Directions

Preheat oven to 350 degrees F.
Heat a large skillet over medium-high heat and brown beef until cooked through and no longer pink.
Drain fat, reserving 1 tablespoon, and saute onions until softened and tender.
Return beef to skillet and season with taco seasoning, salt and pepper, then add green chilies and corn kernels to the skillet.
Transfer mixture to a large baking dish (9×13 or 11×15) and stir in cheese, salsa and chicken soup.
In a separate bowl, mix together cream cheese, sour cream and chili powder until smooth, then spread mixture over the beef and vegetables.
Place baking dish in oven and bake for 25-30 minutes, then remove and gently push chips into the cream cheese surface.
Transfer to serving plates and serve immediately.

Hot Cocoa Cheesecake Dip
Prep Time: 5 minutes

Ingredients

4 (.73 oz) envelopes hot cocoa mix without marshmallows
1 (8 oz.) package cream cheese, room temperature
4 oz. cool whip, thawed
2 -3 T. vanilla mallow bits
Instructions


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In a medium mixing bowl, add in the hot cocoa mix and cream cheese. Mix on medium with a hand mixer until thoroughly incorporated.
Add in the cool whip and continue to beat until combined.
Scoop into a serving bowl and top with vanilla mallow bits. Serve with cookies.
Store in the refrigerator.

One box angel food cake mix. One box any flavor cake mix. Combine.

When ready to eat:

3 tablespoons cake mix

2 tablespoons water

1 minute in the microwave

1 cup butter, softened
1/3 cup finely chopped dried cranberries
1/4 cup honey
2 teaspoons grated orange peel
1/8 teaspoon kosher salt
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Directions
In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months. Yield: 24 servings.