Easy Lemon Cookies

Easy Lemon Cookies
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
Preheat oven to 375 degrees F (190 degrees C).  Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.  Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Buckeyes

Buckeyes
1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.  Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.  Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.  Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Baked Pierogies Casserole

Baked Pierogies Casserole
16oz frozen pierogis
2-3 slices cooked bacon,crumbled
1/3 cup cream cheese
1/2 cup chicken broth
1/4-1/2 cup shredded cheddar cheese
chopped green onions, optional
Preheat oven to 400 degrees. Lightly spray 13x9 baking dish with non stick cooking spray. Arrange frozen pierogis in dish.  In a saucepan, mix cream cheese and chicken broth. Stir frequently until cheese is melted and smooth. Pour melted cream cheese mixture evenly over pierogis.  Sprinkle evenly with cheddar cheese.  Bake 20-25 minutes until cheese is bubbly and pierogis are warmed through.  Garnish cooked dish with crumbled bacon & chopped green onions

Oreo Balls

Oreo Balls
1 (14 ounce) package chocolate sandwich cookies (such as Oreo(R)), crushed
1 (8 ounce) package cream cheese, at room temperature
1 (12 ounce) package vanilla-flavored almond bark, or as needed
Line a baking sheet with parchment paper.
Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.  Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.  Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.

Pineapple Margaritas

Pineapple Margaritas
1 can BACARDI® Mixers Margarita (thawed for on the rocks or frozen for frozen margaritas)
1 can pineapple concentrate, (thawed for on the rocks or frozen for frozen margaritas)
2 cups fresh pineapple, diced
1 can of filtered water
1 can of tequila
salt, to garnish
limes + additional pineapple, to garnish
Place BACARDI® Mixers Margarita and pineapple concentrate into a large blender.  Add fresh pineapple and water. Pulse until combined.  Mix in the tequila.  Prepare your margarita glasses by rubbing a lime on the edge, then placing the rim into the salt. Pour mixture into the glasses and garnish with lime and pineapple.

Party Dip

Party Dip
16oz cream cheese, softened
1 pkg dry ranch dressing mix
2oz chopped black olives
2 jalepeno peppers, unseeded and chopped
1 red pepper, chopped
2/3 C. cheddar cheese
In a large mixing bowl, mix all the ingredients together with an electric mixer.  Serve with Wheat Thins.

French Onion Tater Tot Casserole

French Onion Tater Tot Casserole
1 (30-32oz) package frozen tater tots
1 (10 3/4oz) can Cream of Chicken soup
1 (16oz) container French Onion Dip (Kraft)
8 oz shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.  In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan.  Bake for 45 - 60 minutes, until bubbly.

Pickled Cucumber Salad

Pickled Cucumber Salad
1 cup white vinegar
1 1/2 cups sugar
1 teaspoon celery seeds
1/4 cup vegetable oil
Salt
5 small Kirby cucumbers, sliced (5 cups)
1 medium sweet onion, thinly sliced in rings
1 large red or yellow bell pepper, thinly sliced
In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.  In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.

Cranberry Swiss Chicken

Cranberry Swiss Chicken
4 skinless, boneless chicken breast halves
1/2 to 1 cup shredded Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup stuffing mix
1/3 cup dried cranberries
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking dish by spraying with cooking spray.  Place chicken breasts into baking dish and sprinkle with cheese. Stir together chicken soup and wine; pour over chicken. Sprinkle chicken with stuffing mix and cranberries; drizzle butter over top.  Bake in preheated oven until chicken has reached an internal temperature of 160 degrees F (70 degrees C), about 45 minutes. I would recommend covering with foil for half of the baking time.

Mexican Dorito Casserole

Mexican Dorito Casserole 
2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of regular nacho cheese doritos
Pre-heat oven to 350-f degrees.  In a mixing bowl, combine all ingredients except doritos.  In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Caramel Apple Pie Poke Cake

Caramel Apple Pie Poke Cake
1 box yellow cake mix
1 (21oz) can apple pie filling
1 tsp vanilla extract
1/2 tsp cinnamon
2 eggs
1/4 cup milk
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
1 cup toffee bits
Preheat oven to 350. Grease a 9×13 inch pan. Set aside.  In a large bowl, combine cake mix, apple pie filling, vanilla extract, cinnamon, eggs and milk. Mix with an electric mixer just until combined.  Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.  While cake is baking,combine condensed milk and caramel sauce. Set aside.  When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.  Sprinkle half of the toffee bite over cake. Spread Cool Whip over the top, then sprinkle the remaining toffee bits on top. Chill.

PEANUT BUTTER BUTTERFINGER COOKIES

PEANUT BUTTER BUTTERFINGER COOKIES
½ c. softened butter
⅔ c. sugar
¾ c. brown sugar
1 egg
1¼ c. peanut butter (chunky or creamy)
1½ tsp. vanilla
1 c. flour
½ tsp. baking soda
¼ tsp salt
5-2.1 oz Butterfinger candy bars, chopped (about 2 c.)
Preheat Oven to 350 degrees.  Cream butter and sugars. Add egg and mix.  Add peanut butter and vanilla, and mix until smooth. Add flour, baking soda, and salt. Mix well. Then add Butterfingers and mix.  Roll into 1" balls. Place on ungreased cookie sheet and Bake for 10-12 minutes, til lightly browned on top.  Allow cookies to cool 2 minutes on baking sheet before moving to cooling rack. Makes 4 dozen cookies.

Cowboy Queso

Cowboy Queso
1 lb lean ground beef
1 Tbsp dried onion flakes
1 (15oz) can chili beans, undrained
1 (15oz) can black beans, rinsed and drained
1 (10oz) can Rotel tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup milk
1 Tbsp chili powder
1/2 tsp oregano
1/2 tsp hot sauce
1/4 tsp garlic powder
1/4 tsp cumin
16 oz Velveeta, cubed
Microwave Directions:
In a large skillet, cook ground beef until no longer pink. Drain fat.  Place beef in a large microwave safe bowl. Add remaining ingredients, stir. Microwave on HIGH for 4 minutes, stir. Microwave on HIGH for an additional 4 minutes, stir. Continue microwaving in 1 to 2 minute intervals until cheese is melted and dip is thoroughly heated. Serve immediately.
Slow Cooker Directions:
In a large skillet, cook ground beef until no longer pink. Drain fat.  Place cooked beef in slow cooker. Add remaining ingredients and stir. Cook on LOW for 2 or 3 hours, until cheese is melted. Serve with chips.

"Cracked Out" Chicken and Rice Bake

"Cracked Out" Chicken and Rice Bake
2 cups water
2 cups instant white rice
12 oz cooked, chopped chicken
1 can (10 3/4 ounce) Cream of Chicken Soup
1/2 (1oz) package dry Ranch dressing mix
1 cup shredded cheddar cheese
1/4 cup cooked, chopped bacon
1/2 cup chicken broth or water
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.  In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.  In a large bowl, combine chicken, chicken soup, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan.  Bake for 20-25 minutes, until cheese is melted and bubbly.

Creamy Potato Pork Chop Bake

Creamy Potato Pork Chop Bake
1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.  Meanwhile, preheat oven to 350 degrees F (175 degrees C).  In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.  Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 145 degrees F (63 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.

Great Pumpkin Dessert

Great Pumpkin Dessert
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.  In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.  Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

German Potato Salad

German Potato Salad
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.  Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.  Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Steak Fajita Soup

Steak Fajita Soup
4 cups beef stock
1 (15 ounce) can seasoned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
8 ounces leftover steak strips, cut into bite-size strips
1 (6 ounce) can tomato sauce
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup milk
 2 tablespoons ground cumin
2 tablespoons fajita seasoning
1 tablespoon minced garlic
1 tablespoon lime juice
1/4 teaspoon red pepper flakes
1/2 cup long-grain white rice (optional)
1 (8 ounce) package shredded Monterey Jack cheese
1 avocado - peeled, pitted, and sliced (optional)
1 cup tortilla chips (optional)
Combine beef stock, black beans, tomatoes, steak, tomato sauce, onion, green bell pepper, red bell pepper, milk, cumin, fajita seasoning, garlic, lime juice, and red pepper flakes in a large pot over medium heat. Cover pot and simmer for 30 minutes. Add rice and cook until rice is tender, about 30 minutes.  Garnish soup with Monterey Jack cheese, avocado, and tortilla chips.

Chicken Taco Soup

Chicken Taco Soup
2 boneless chicken breasts or 3 cups cooked, chopped chicken
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can rotel tomatoes, undrained
1 packet Ranch dressing mix
1 packet Taco seasoning
1 cup frozen corn or 1 can corn, drained
5 cups chicken broth
sour cream
cheese
Fritos
cilantro
Slow Cooker:
Place uncooked boneless chicken breasts in slow cooker. Top with beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. Cook on low for 8-9 hours.  Serve with Fritos, cheese and a dollop of sour cream.
Stove Top:
In a Dutch Oven, combine cooked chicken beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. Bring to a boil. Reduce heat and simmer for 20 to 30 minutes.  Serve with Fritos, cheese and a dollop of sour cream.

Salsa Verde Chicken

Salsa Verde Chicken
4 boneless, skinless chicken breasts
1 (16oz) jar salsa verde (We like to use Herdez or Trader Joes)
1 1/2 c. Monterey jack cheese, shredded (or to taste)
1/3 - 1/2 c. chopped cilantro (optional)
Spray Crock Pot with cooking spray. Place chicken breasts evenly over the bottom of the crock pot and cover evenly with salsa verde.  Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. About 30 minutes to an hour before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro (optional) and serve!

Sausage & Cheese Bread

Sausage & Cheese Bread
1 lb. pork sausage
1/4 cup chopped onion
1/4 cup Parmesan cheese
1/2 cup grated cheddar cheese
1 egg
1/2 teaspoon Texas Pete hot sauce
1 1/2 teaspoon salt
Dash of red pepper flakes
2 cups baking mix - Bisquick
2/3 cup milk
1/4 cup mayonnaise
Preheat oven to 350 degrees. Coat a 9x5 inch loaf pan with cooking spray. Crumble sausage into a large skillet and cook along with onion until brown.  Drain on paper towels and cool.
In a large bowl, combine egg, cheeses, hot sauce, salt and pepper.  Mix well. Add baking mix, milk,  and mayonnaise.  Stir.  To the mixture, add sausage & onions.  Mix until just blended.
Pour into loaf pan and bake for 45 to 50 minutes.  Let rest in pan for 10 minutes.  Turn out to plate to serve.

Stuffed Chili Relleno Casserole

Stuffed Chili Relleno Casserole
2-3 lbs. cooked and drained ground beef, turkey or pulled chicken
(seasoned with salt, pepper and garlic pepper)
2 cups Monterey Jack cheese (or Pepper Jack)
2 cups Sharp Cheddar cheese
8-10 roasted, seeded green chili’s (or 5 small cans of whole chili’s apprx.)
3 eggs
1/2 cup heavy cream
1 small can of tomato paste
Pre-heat oven to 350 degrees. Place about half of the meat in the bottom of the pan. Top with a layer of green chili’s, then a layer of 1/3 of the cheese. Repeat the layers saving some cheese to top with. Mix egg, heavy cream, and tomato paste together. Pour on the top of the layers. Sprinkle remaining cheese on the top and cover with foil.  Bake for 30 minutes. The remove foil and bake another 15 minutes until the cheese is nicely browned.