Missie's Orange Dream Cake

 

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Mexican Cornbread Casserole

 

Ingredients

1 - 8.5 box Jiffy cornbread mix

1 egg

1½ c. shredded cheese of choice 

⅓ cup milk

½ c. diced onions 

1 lb ground beef

½ tsp. garlic powder 

½ tsp. onion powder 

¼ cup water

1.5 tbs taco seasoning

1 - 15 oz can of corn or Fiesta, Mexican , Southwest Corn drained

1 - 10 oz can of Rotel Mild or Medium 

Instructions

Preheat oven to 350 degrees F.

In a medium sized bowl add the Jiffy, egg, and milk. Whisk to combine then set aside.

In a skillet add the ground beef, onions, garlic and onion powder, cook through and drain the grease. Next add the taco seasoning and water stir to combine. Now add in the drained can of corn, and rotel stir everything together rand let simmer for 5 minutes. If you don't like Rotel you can substitute a can of petite diced tomatoes.

Grease a 2.5 QT baking dish. Add the ground beef mixture to baking dish next top that with the cheese. Then  carefully pour the jiffy cornbread mixture over the top. Spread out as even as possible. Bake for 25-30 minutes or until the cornbread is set. Enjoy with your favorite taco toppings.

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Sugar Free Pumpkin Fluff Dip

 

This is a very creamy and yummy vanilla pumpkin dip!

Ingredients

1 (15-ounce) can solid pack Pumpkin (not pumpkin pie filling)

1 (5-ounce) package Sugar Free instant vanilla pudding mix

1 teaspoon pumpkin pie spice

1 (16-ounce) container Sugar Free frozen whipped topping, thawed

Directions

Gather all ingredients.

Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.

Fold in whipped topping.

Cover and chill in the refrigerator until ready to serve.

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Pot Pie Pasta

 

Ingredients 

2 cans Chicken

2 reg. size cans Cream of Chicken soup or one family size can

Egg Noodles 

2 cans mixed vegetable or 2 frozen bags

Season to your liking with any or all of the following; 

Salt, pepper, garlic powder, onion powder,  poultry seasoning 

Bring a large pot of water to a rolling boil, add some salt to taste 1-2 Tbsp add egg noodles

In another large pan add the chicken,  vegetables, soup and seasonings. Add a couple ladles of pasta water to mixture to thin out the sauce mixture.  When noodles are cooked, drain and add to soup mixture.  Serve

Pot Pie Pasta in a bag, FOOD PANTRY or FOOD BLESSING BOX full meal in one bag.

Shopping List: most items you can get at the Dollar Tree but I find Walmart and Kroger have cheaper canned items like the veggies and soup. But the chicken is best price at DT

Durable bag

2 can mixed vegetable 

2 can chicken 

2 can Cream of Chicken soup

1 bag egg noodles 

Recipe on card or hand written 

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Loaded Cowboy Cheese Dip

 

Ingredients

1 pound ground pork sausage

1 pound ground beef

32 ounces Velveeta cheese cubed

1 pkg mild taco seasoning 

1 bag (8 oz) shredded cheese of your choice (taco cheese blend, Monterey jack, pepper jack etc.)

1 bar (8 oz) cream cheese cubed

2 cans (10 oz each) Rotel

2 4oz cans Diced green chillies 

1 can (15 oz) corn drained or frozen

1 can (15 oz) black beans drained & rinsed

1/2 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

tortilla chips or corn chips for serving

** you can also do 1 can Diced green chillies and 1/2 of a pablono pepper diced or a small can diced jalapeños instead of the 2 diced green chillies. 

Instructions:

Cook and crumble the ground beef and sausage inside a large skillet pan, like a cast iron skillet, over medium high heat until the meat is no longer pink. Drain the excess grease from the pan. Add packet of taco seasoning and stir.

Reduce the heat to medium-low and add the velveeta cheese, shredded cheese, and cream cheese to the skillet pan. Cook until the cheese is melted and smooth. 

Stir in the corn, Rotel, black beans, red onion. Cook and stir for about 5 minutes until everything is combined and warmed through.

Garnish the cowboy queso with the chopped cilantro and serve with tortilla chips or Fritos scoops.

* Serve the dip right from the skillet pan or you can remove it to a serving platter or dish if wanted.

* To keep the dip warm for a party or event, transfer the queso dip to a slow cooker and turn it on WARM.

* Other optional garnishes are chopped tomatoes, green onion, sliced jalapeños .

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Old Fashioned Pasta Salad

 

Ingredients

• 2 cups ditalini pasta (or a macaroni pasta)
• 1½ cups mayonnaise
• 2 stalks celery, finely chopped
• 1/4 c. to 1/2 c. diced red or white onion
• 1½ tablespoons mustard
• 1 tablespoon onion powder
• salt and pepper, to taste
• 4 large hard-boiled eggs, chopped
• paprika, for garnish

Instructions

• Prepare the pasta according to package directions. Rinse under cold water and set aside to drain well.
• In a medium bowl, whisk together the mayonnaise, celery, green onion, mustard, onion powder, salt and pepper.
• Place the drained, cooled pasta in a large bowl. Add the mayonnaise mixture and stir into the pasta until well combined. Gently stir in the chopped egg. Sprinkle with paprika, cover with plastic wrap, and chill for at least a couple of hours before serving.

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PEANUT BUTTER NO-BAKE COOKIES

 PEANUT BUTTER NO-BAKE COOKIES!

🥜 1 stick butter

🥜 2 cups sugar

🥜 ½ cup milk

🥜 1 cup peanut butter

🥜 2 tsp vanilla

🥜 3 cups quick-cook oats

🥜 ¼ tsp 

Instructions

 

1. Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper (I like to just line my countertop with a large sheet of parchment paper, if your countertop is heat resistant you can also do this instead) and set aside.
2. Place the butter, sugar, and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil (the top should be completely covered in bubbles and bubbling vigorously) and allow to boil for 60 seconds (make sure to set a timer!) without stirring.
3. Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheets. I like to use a 1.5 tablespoon cookie scoop and flatten the cookies out a little. Allow to cool for about 45 minutes- 1 hour or until the cookies have firmed up, serve, and enjoy! The cookies will continue to firm up more the longer they cool.

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Missie's Cafeteria Style Noodles

 

𝕄𝕀𝕊𝕊𝕀𝔼'𝕊 ℂ𝕒𝕗𝕖𝕥𝕖𝕣𝕚𝕒 𝕊𝕋𝕐𝕃𝔼

ℂℍ𝕀ℂ𝕂𝔼ℕ & ℕ𝕆𝕆𝔻𝕃𝔼'𝕊

4 𝙏𝙗𝙨. 𝘽𝙪𝙩𝙩𝙚𝙧

1 𝙨𝙢𝙡 𝙊𝙣𝙞𝙤𝙣 𝙙𝙞𝙘𝙚𝙙

1 𝙘𝙖𝙣 𝘾𝙝𝙞𝙘𝙠𝙚𝙣

1 𝙘𝙖𝙣 𝘾𝙧𝙚𝙖𝙢 𝙤𝙛 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙎𝙤𝙪𝙥

3 𝙘𝙪𝙥𝙨 𝙗𝙧𝙤𝙩𝙝 + 1 𝙩𝙨𝙥 𝘾𝙝𝙠𝙣. 𝙗𝙤𝙪𝙡𝙞𝙤𝙣 𝙥𝙤𝙬𝙙𝙚𝙧 𝙤𝙧 𝙬𝙖𝙩𝙚𝙧

( 𝙞𝙛 𝙙𝙤𝙞𝙣𝙜 𝙤𝙣𝙡𝙮 𝙬𝙖𝙩𝙚𝙧 𝙖𝙙𝙙 2𝙏𝙗𝙨 𝙆𝙣𝙤𝙧𝙧 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙗𝙤𝙪𝙡𝙞𝙤𝙣 𝙥𝙤𝙬𝙙𝙚𝙧)

1 𝙥𝙠𝙜. 𝙄𝙣𝙣 𝙈𝙖𝙞𝙙 𝙒𝙞𝙙𝙚 𝙀𝙜𝙜 𝙉𝙤𝙤𝙙𝙡𝙚𝙨

𝙎𝙖𝙪𝙩𝙚 𝙩𝙝𝙚 𝙗𝙪𝙩𝙩𝙚𝙧 𝙖𝙣𝙙 𝙤𝙣𝙞𝙤𝙣𝙨 𝙪𝙣𝙩𝙞𝙡 𝙨𝙤𝙛𝙩. 𝘼𝙙𝙙 𝙧𝙚𝙨𝙩 𝙤𝙛 𝙞𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 𝙚𝙭𝙘𝙚𝙥𝙩 𝙩𝙝𝙚 𝙣𝙤𝙤𝙙𝙡𝙚𝙨. 𝘽𝙧𝙞𝙣𝙜 𝙢𝙞𝙭𝙩𝙪𝙧𝙚 𝙩𝙤 𝙖 𝙗𝙤𝙞𝙡, 𝙩𝙝𝙚𝙣 𝙖𝙙𝙙 𝙩𝙝𝙚 𝙚𝙜𝙜 𝙣𝙤𝙤𝙙𝙡𝙚𝙨. 𝘽𝙧𝙞𝙣𝙜 𝙗𝙖𝙘𝙠 𝙩𝙤 𝙖 𝙗𝙤𝙞𝙡, 𝙘𝙤𝙫𝙚𝙧 𝙖𝙣𝙙 𝙧𝙚𝙙𝙪𝙘𝙚 𝙝𝙚𝙖𝙩 𝙩𝙤 𝙨𝙞𝙢𝙢𝙚𝙧 𝙪𝙣𝙩𝙞𝙡 𝙣𝙤𝙤𝙙𝙡𝙚𝙨 𝙖𝙧𝙚 𝙙𝙤𝙣𝙚. 𝙎𝙖𝙪𝙘𝙚 𝙨𝙝𝙤𝙪𝙡𝙙 𝙩𝙝𝙞𝙘𝙠𝙚𝙣.

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Chicken Fajita Rice one pot

1 large can White Chicken

4-5 cups Instant White Rice

1 package Fajita Seasoning

1 can Diced Tomatoes

1 each Onions and Bell Peppers (sliced or diced)

3 cups Chicken Broth or Water (with Chicken Bouillon)

2 tsp. Garlic Powder

1 cup Salsa

1 can Black, Red or Kidney Beans

Toppings of your choice:

Sour Cream, Shredded Cheese, Tomatoes, Salsa, Avocado etc... 

Mix all together and bring to a boil. Turn down to medium and cook until all liquid is absorbed and rice is done. I like to serve with Hot Water Fried CornBread

Hot Water Fried Cornbread 

1 cup boiling water

1 cup Self rising cornmeal

1 tsp. sat

Pour boiling water over cornmeal and salt make into a dough and let sit until cool enough to handle. Make 4 patties and fry in hot bacon fat or oil until golden brown.

 

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🥦EASY BROCCOLI SALAD🥦

🥓🧀🥦EASY BROCCOLI SALAD🥦🧀🥓

2 12 ounce bags of raw broccoli

1/2 cup of red onion chopped

1 cup of mild cheddar cheese shredded

1/2 cup of cooked bacon chopped (can use bacon bits)

1 cup of creamy coleslaw dressing (I use Hidden Valley)

Here is the super easy part!

In large bowl, combine all ingredients, mix well and chill in fridge for 2 hours and your done!

The best thing about this easy broccoli salad is you can add more dressing, more cheese, etc.

This serves 4-6. Enjoy!
 

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Veggie Party Pizza

 

Ingredients

• 2 packages crescent roll dough
• 2 250g packages cream cheese, softened
• 1 28g package Ranch dressing mix
• 1 cup mayonnaise
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 3 green onions, sliced
• 2 cups diced or cherry tomatoes, halved
• 1 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 375F.
2. Spread crescent roll dough on a cookie sheet. Pinch together the seams to make into one big dough rectangle. Pinch around the edges to make the crust.
3. Bake crescent roll dough for 12 minutes or until golden brown. Set aside to cool.
4. Add cream cheese, ranch mix and mayonnaise to a bowl. Cream together with an electric mixer on low speed until combined. Spread on baked crust.
5. Spread veggies evenly over the ranch dressing. Top with cheddar cheese.

  

Cut into slices and serve cold. Refrigerate any uneaten portions.

Nutrition Information:

 

YIELD:

 12 

SERVING SIZE:

 1 slice

Amount Per Serving: CALORIES: 436TOTAL FAT: 37gSATURATED FAT: 15gTRANS FAT: 0gUNSATURATED FAT: 20gCHOLESTEROL: 62mgSODIUM: 602mgCARBOHYDRATES: 20gFIBER: 2gSUGAR: 4gPROTEIN: 8g

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KETO ROBERT REDFORD DESSERT

INGREDIENTS

  

• 1 C. Almond flour
• 1 C. FInely chopped pecans
• 5 Tbsp. Butter unsalted and melted
• ½ C. Swerve confectioner sugar substitute divided
• 1 ½ C. Heavy whipping cream
• 4 oz. Cream cheese softened
• 1 Box Sugar free chocolate pudding mix
• 1 ½ C. Unsweetened almond milk

INSTRUCTIONS

 

• Preheat the oven to 350 degrees.
• In a bowl, mix together the almond flour, pecans and butter until well combined.
• Press the mixture into the bottom of a well greased 9x9 baking dish, and bake for 20 minutes.
• Let the crust cool completely.
• Beat together the heavy whipping cream and ¼ cup of the sugar substitute until soft peaks have formed.
• Add the cream cheese to a mixing bowl with a ¼ cup of the sugar substitute, and blend until smooth.
• Place half of the whipped cream mixture into the bowl with the cream cheese, and blend until smooth and fluffy.
• Whisk together the pudding mix and almond milk in a bowl until smooth and thickened.
• Spread the cream cheese mixture over the cooled crust.
• Top the cream cheese layer with the chocolate pudding.
• Spread the remaining whipped cream on top of the chocolate pudding layer.
• Garnish with additional chopped pecans if desired.
• Chill for 4 plus hours before serving.

Net Carbs: 5

 

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Italian Beef Roast

1 3-4 1/2 lb chuck roast, trimmed well of fat
12 ounces of beer or 1 1/2 cups beef broth
1 envelope of dry Italian salad dressing mix
2 teaspoons oregano
1/2t teaspoons garlic granules
12oz jar Pepperoncini peppers with liquid

Hard Italian rolls or French bread whatever you choose or can find in your store 

Pour beer or broth into crock pot. Drain liquid from pepperoncini into crock pot. Stir in salad dressing, oregano, garlic, thyme and mix until well blended. Place half the peppers in the liquid, add the roast and then the remaining peppers on top. Cook on high for 6 hours or low for 8 – 10 hours. The larger the cut of meat the longer it will take.

Remove cooked beef and shred with 2 forks. It should be very tender and shred with little to no effort. Return to crock pot and serve on rolls with sweet and/or spicy peppers and Au Jus on side.

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Snickers Lasagna

Here’s what you need:

• Chocolate wafers
• 2 TUBS Cool whip
• Caramel sauce
• Chocolate pudding
• Crushed peanuts

How To Make Snickers Lasagna
Haven't you dieted enough this year? http://del.sh/6001Bnqk9
Posted by Delish on Thursday, January 7, 2016

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Chocolate Peanut Butter M&M Bon Bons

Can we say YUMMMMM what an easy treat to make and great for the Holiday's

Chocolate Peanut Butter M& Balls
Holiday baking just got an upgrade!Via: Tasty
Posted by Shared: Canada on Tuesday, October 27, 2015

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Pecan Cake Bars

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

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Strawberry Pretzel Dessert

Strawberry Pretzel Dessert

Ingredients

Crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar
Filling:
8 ounce cream cheese,softened
8 ounce whipped topping
1 cup white sugar
Topping:
3 ounce strawberry flavored Jell-O
2 cups boiling water
10 ounce fresh strawberries
Instructions

Preheat oven to 350 degrees F.
Mix together the pretzels, sugar and melted butter.
Press into the bottom of a 9 x13 inch pan.
Bake for 10 minutes, or until pretzel layer is lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth.
Fold in whipped topping, and mix well to combine.
Spread evenly over the cooled pretzel layer.
Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the strawberry gelatin mixture and boiling water.
Mix in strawberries and refrigerate for 5 minutes.
Pour over the cooled cream cheese layer.
Refrigerate until completely chilled, at least 1 hour.

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Wendy's Chili

Wendy's Chili Save this recipe for a crisp fall day...

Ingredients:
2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce)
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

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Fall Pumpkin Fluff Dip

This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, ginger snaps, apples, etc

Ingredients

1 (15-ounce) can solid pack pumpkin

1 (5-ounce) package instant vanilla pudding mix

1 teaspoon pumpkin pie spice

1 (16-ounce) container frozen whipped topping, thawed

Directions

Gather all ingredients.

Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.

Fold in whipped topping.

Cover and chill in the refrigerator until ready to serve.

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