Missie's Orange Dream Cake

 

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Hot Buttered Cheerios

4 cups Cheerios

¼ cup butter, salted

¼ teaspoon pure vanilla extract

¼ cup granulated sugar

1 teaspoon ground cinnamon

salt to taste (optional)

Instructions

 

In a small bowl, mix cinnamon and sugar, set aside. 

Using a large skillet, melt butter over medium heat then add vanilla, stir well.

Next, add cheerios, coating evenly in butter. Cook for about 3 minutes, until cheerios are lightly toasted.

Remove from heat and pour the sugar-cinnamon mixture evenly over Cheerios, coating evenly. Allow to cool for a few minutes. Enjoy! 

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Brown Sugar Cinnamon Cookies

 

# Ingredients:

→ Dough

01 - 1 cup unsalted butter, softened

02 - ¾ cup packed light brown sugar

03 - ¼ cup granulated sugar

04 - 1 large egg

05 - 1 tsp pure vanilla extract

06 - 2¼ cups all-purpose flour

07 - ½ tsp baking soda

08 - ½ tsp ground cinnamon

09 - ¼ tsp salt

→ Filling and Coating

10 - 12 to 14 soft caramel candies, unwrapped, or ½ cup caramel baking bits

11 - 2 tbsp brown sugar

12 - 1 tsp ground cinnamon

13 - 1 tbsp granulated sugar (optional)

14 - Pinch of flaky sea salt (optional)

15 - ¼ cup chopped toasted pecans (optional)

# Instructions:

01 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

02 - Beat the softened butter with light brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.

03 - Add the egg and vanilla extract to the butter mixture and beat until fully combined, scraping down the bowl as needed.

04 - Whisk together the all-purpose flour, baking soda, ground cinnamon, and salt in a separate bowl.

05 - Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

06 - Scoop 2-tablespoon portions of dough, flatten slightly, place one unwrapped caramel candy in the center, and wrap dough completely around it, sealing well; then roll into balls.

07 - Combine 2 tablespoons brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon cinnamon. Roll each dough ball in this mixture evenly.

08 - Place cookies about 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes until edges are golden and centers appear set but remain soft.

09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally drizzle melted caramel or cinnamon glaze once slightly cooled.

# Notes:

01 - For richer flavor, substitute light brown sugar with dark brown sugar. Use softened butter rather than melted for optimal texture. If using caramel baking bits, ensure even distribution within the dough.

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Old-Fashioned Christmas Snowball Cake

 

Ingredients

For the Cake:

10- inch angel food cake

4 cups of Cool Whip

20- ounce can of crushed pineapple in syrup

2 packets of gelatin .25 ounces each

4 tablespoons cold water

2 tablespoons of lemon juice

1 cup white sugar

1 cup of boiling water

For the Frosting:

2 cups of Cool Whip

8-10 ounces of flaked sweetened coconut

Maraschino cherries

Instructions

• I use a 4-quart mixing bowl, but just make sure you use a bowl that is large enough to fit everything in.
• Line your bowl with parchment paper.
• Cut the angel food cake into cubes.
• Drain the pineapple and keep 1 cup of the syrup. If it doesn't have a cup of syrup, add water to make 1 cup.
• Dissolve both packets in the four tablespoons of cold water.
• Add the lemon juice, pineapple juice, sugar, and boiling water to the gelatin. Mix well and put in the refrigerator until it starts to thicken up. About 20-30 minutes.
• Once the mixture has thickened a bit, add in the pineapple and fold in the Cool Whip.
• Put a layer of cake into the mixing bowl with parchment paper. Then add a layer of the cool whip mixture. Repeat until all is used.
• Refrigerate overnight or for at least 10 hours.
• When ready to serve, invert the cake onto a platter and frost it with Cool Whip. Sprinkle with coconut and place maraschino cherries on top

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Scotcharoos

 

Ingredients

6 cups puffed rice cereal, like Rice Krispies

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter (see Recipe Note)

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Instructions

1. Get everything ready: These bars certainly aren't difficult, but once you start, it's best to keep going. If you have stop in the middle, the sauce could overcook or harden too much to stir into the cereal. First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside.

2. 

   
   

   
   

3. Bring the sugar and corn syrup to a boil: Set the pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil — as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat.

4. Stir in the peanut butter: While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce.

5. Pour the peanut butter sauce over the puffed rice: Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain.

6. Transfer the cereal mixture to the baking dish: Butter your hands or spray with a little oil, and press the mixture firmly and evenly into the pan.

7. Melt the chocolate chips and butterscotch chips: Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.)

8. Pour the chocolate over the cereal bars: Use a spatula to scrape every last bit of melted chocolate onto the bars. Smooth into an even layer with the back of the spatula.

9. Cool until the chocolate becomes firm: Let the bars firm up for a few hours. Once the chocolate has firmed, cover the bars until ready to serve. On a hot day, you may need to put the bars in the fridge for the chocolate topping to set.

10. Cut into individual bars: If your bars have been refrigerated, let them come to room temperature for a half hour or so before cutting or serving. Lift the bars out of the pan by lifting on the parchment. Use a sharp knife to cut the bars into 20 squares.

11. Storing the bars: Scotcheroos will keep for at least a week or longer, and are fine served at any time. Keep the bars in an airtight container at room temperature. If it's warm and the chocolate is softening too much, you can store the bars in the fridge; just let them come to room temperature before serving or they will be brittle.

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Campfire Cones

 

Campfire Cones

Ingredients

8 ice cream sugar cones

1/2 cup mini milk chocolate chips

1/2 cup mini marshmallows

1/2 cup peanut butter or butterscotch baking chips

Directions

Prepare campfire or grill for medium heat. Fill cones with your choice of baking chips and marshmallows.

 Fully wrap each cone with foil, sealing tightly.

Place packets over campfire or grill; cook until heated through, 7-10 minutes. Open foil carefully.

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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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Old School Pizza Burgers

 

Who remembers getting pizza burgers in school. It was one of my favorite school lunches next to Chicken and Noodle day. This recipe is the authentic one, no fancy add in's. 

Basic Ingredients:

1 lb. Ground Beef 

1 tsp. Garlic Powder 

1 tsp. Onion Powder 

1 Tbsp. Italian Seasoning 

1 1/2 cups shredded sharp cheddar cheese

1 (14 ounce) jar pizza sauce

sliced or shredded mozzarella cheese

6 hamburger buns (English Muffins and chabata rolls make a great option to the hamburger buns)

Instructions: see **notes below 

1. Brown meat and drain.

2. Stir in seasonings and start by adding 1 cup of pizza sauce and your  cheese and blend well. If you think you would like more pizza sauce you can add more to your liking but if it's too liquidy it does make the bun soggy so I go for a dryer mixture.

3. Take 6 hamburger buns and split in half. Spoon meat mixture onto each half, top with a shredded or a slice of mozzarella.

4. Broil 4 to 8 minutes or until lightly browned.

*** Notes

Add pepperoni on top of meat mixture then mozzarella cheese on top.

If you'd like to add some diced green peppers or onions add them to ground beef while browning.

You can also dice up some fresh or canned mushrooms I add those after the pizza sauce.

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Pani PoPo Coconut 🥥 Sweet Rolls

This crazy simple Samoan sweet treat Pani PoPo combines regular Yeast Rolls with a Coconut Milk 🥥 Sweet gooey glaze that goes on both before and after the bake.

Ingredients

• • 20 frozen dinner rolls
  • 10 ounces coconut milk
  • 1 cup sugar
  • 1 tbsp. Coconut or Vanilla extract

  
  

Instructions

• Coat a 9x13 glass baking dish with cooking spray and arrange rolls evenly to thaw (if doing homemade rolls, roll dough into golf-ball size balls and arrange the same way).
• Cover with plastic wrap sprayed with cooking spray (to keep dough from sticking to the plastic wrap). Allow to rise until doubled in size.         

   This can take 4-5 hours.  If you need the rolls to thaw quicker, follow the quick-rise instructions on the frozen roll packaging.
• Pre-heat oven to 350-degrees. In a medium bowl whisk until smooth the sugar, extract and coconut milk together.
• Pour about 2/3 of the coconut mixture over the rolls and bake for 20-30 minutes (or according to package/dough recipe instructions) or until golden brown and dough is baked through.  

  

  
  
• Remove from oven and pour remaining coconut mixture evenly over the top of the rolls.
• The rolls should be sticky and gooey on the bottom (read notes above). Can be served upside down or right-side up.

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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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Hot Cocoa Mix

Ingredients

4 cups Whole Milk Powder*

1 tablespoon Corn Starch*

1½ cups of Sugar or Splenda etc.*

1 cup of Unsweetened Cocoa Powder

1 cup of Mini-Sized Semi-Sweet or Milk Chocolate Chips

1 cup of Powdered French Vanilla Creamer

¼ teaspoon of Salt

Mix all of the ingredients in one large tub until well blended.

* Corn Starch is to thicken it and for creamy silky texture

* You can use Sugar, Splenda or whatever kind of sweetener you prefer that measures same as sugar.

If you’d rather use Powdered Sugar use 2½ - 2¾ cups

* Whole milk powder such as pictured below to make it rich and creamy and let's face it, tastes way better than the non fat kind. You can substitute with the non fat kind if needed though. 

To make Cocoa:

Add 3-4 tablespoons or how ever much to your taste and liking of the homemade hot cocoa mix to a mug or cup of HOT water or milk and stir well! 

Add a sprinkle of cinnamon, some marshmallows, whipped topping, peppermint candy cane, or marshmallow fluff if desired! Enjoy!

Notes

Makes one very large air tight container of cocoa mix, approx 8 cups

Enough to last a large family a few months! 

 

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Breakfast Egg Rolls

 

Filling and ingredient choices 

1/2 pound Breakfast Sausage

1/2 pound Fried and Crumbled Bacon

Shredded Cheese

Onion diced

Mushrooms diced

Green Peppers diced 

6 -8 eggs

Egg Roll wrappers

Depending on your personal ingredient choices 

Cook Bacon crumble and set aside

Crumble & Cook breakfast sausage 

After Sausage is cooked leave in skillet and add vegetables and cook for a few minutes until tender then add eggs, scramble with all ingredients until eggs are cooked through. Don't add the cheese until the end.

After filling is done get your egg rolls add filling, wet all four sides of wrapper for it to secure shut and fry.

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DIY Jiffy Cornbread Mix

 

Homemade "Jiffy-style" cornbread mix

You can also create your own homemade version of the Jiffy mix by combining all the dry ingredients yourself. This approach allows you to control the exact ratio of flour and cornmeal for a more corn-forward flavor. 

Ingredients

3/4 cup all-purpose flour

1/2 cup yellow cornmeal

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt 

Instructions

Whisk dry ingredients. Whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl until they are thoroughly combined.

Store or use. You can use the mix immediately or store it in an airtight container for later.

Bake the cornbread. To bake, use 1½ cups of your homemade mix and combine it with one beaten egg and ⅓ cup of milk or buttermilk. Pour the batter into a greased pan and bake at 400°F for 20–30 minutes. 

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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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Salmon Patties

Ingredients 

1 large can Pink Salmon

1 sleeve Saltine Crackers (crushed)

2 eggs

Salt to taste

Directions 

Drain salmon and de bone the best you can. 

**It's ok if some bones are left, they dissolve, are edible and generally not a choking hazard. 

Break up the salmon into small bits, add eggs and entire sleeve of crushed crackers and mix well. 

Heat oil up in a skillet and form the salmon mixture into patties like you would hamburgers and fry until golden brown and cooked through. 

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Thanksgiving Dinner in a Bag for under $10

Thanksgiving Dinner in a Bag

Dollar Tree under $10.00

Shopping List

1 box Stuffing mix

2 cans Turkey or Chicken

1 pkt. Turkey or Chicken Gravy

1 pkg. Instant Mashed Potatoes 

1 can Green Beans

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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 Yeast Donuts

 

Ingredients:

DOUGH

3-1/2 tsp active dry yeast

1/4 c lukewarm water (105 degrees F)

1/2 c whole milk

12 Tbsp vegetable shortening

1/4 c granulated sugar

2 lg eggs, lightly beaten

1 tsp salt

4 - 5 c all-purpose flour (humidity affects amount)

2 c vegetable oil, canola oil, or lard for frying ( don't use olive oil or an oil that has a flavor, neutral fats only)

GLAZE

1 c powdered sugar

3-4 Tbsp hot water

1 dash vanilla extract

Directions

1. Add dry yeast to 1/4 cup warm water in large bowl or stand mixer bowl. Set aside for 10 minutes until foamy.

2. Meanwhile, scald milk. Cool to lukewarm (about 105 F).                **Note @ Bottom of recipe of why

3. With a flat beater in place (if using stand mixer) or spoon ready, add lukewarm milk, sugar, salt, shortening, and eggs to yeast in the mixer bowl. Mix on low or vigorously stir until ingredients are blended.

4. Switch to a dough hook and or knead by hand and add in flour 1 cup at a time.

5. Beat or knead until the mixture forms a ball of dough which follows the dough hook around the bowl. Let the mixer knead the dough for 3-4 minutes. You are aiming for a very slightly slack dough because one that is too dry will make a heavy end product.

6. Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.

7. Punch dough down to exhaust air. Place onto an oiled piece of waxed paper. Roll 1/2 inch thick and cut with a doughnut cutter. You can use a biscuit cutter, glass or cup then something smaller for center.

8. Re-cover doughnuts with clean tea towels or plastic and allow them to rise until doubled in bulk. (45 minutes to 1 hour)

9. Using caution, heat oil to 350 F. in a deep skillet or Dutch oven or deep fryer until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts, three or four at a time, until golden brown (about 1-1/4 to 1-1/2 minutes per side), turning as necessary. Two chop sticks work well for turning.

10. Drain on an inverted cooling rack placed over a paper towel-lined sheet pan.

11. TO PREPARE GLAZE: 

Make glaze before frying.

Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla.

12. Glaze doughnuts while still warm. (NOT HOT)

You can also make Long Johns or Bismark donuts with same dough.

Long Johns

For long johns just cut the dough into rectangles and let rise as instructed above. 

Long John white fluffy filling recipe:

1 container Vanilla Frosting

1 container Cool Whip thawed

Mix both together well and put into icing bag or zip lock bag to pipe filling in holes. Fill a little in each end of long john.

Make holes in each end of Long Johns with big end of chop stick or wooden spoon handle. Anything round will work.

Bismark

For the Bismarks just don't make a center hole in the dough when cutting 

Bismark fillings

Vanilla Pudding

Chocolate Pudding

Jams or Jellies

White Fluff (recipe above)

TOPPINGS

for Donuts, Long Johns and Bismarks

Powdered sugar 

Cinnamon Sugar

Glaze

Chocolate,Strawberry, etc Frosting 

(1 container Chocolate frosting or whatever flavor frosting you want)

 Melt frosting for a fifteen seconds in microwave until it's thin and lose. 

Stir well and dip top of donuts while it's still thin. Let donuts dry.

**NOTE

** Scalding milk is a process of heating milk to a temperature just below boiling (around 180°F or 82°C). This process serves several purposes: 

Denaturation of Proteins:

Scalding milk denatures certain proteins in the milk, such as whey proteins. This denaturation improves the texture and stability of baked goods, such as breads and custards. 

Activation of Yeast:

In recipes that use yeast, scalding milk helps to activate the yeast by providing a warm environment for its growth. This leads to a fluffier and more flavorful dough. 

Killing Bacteria:

Although most commercially available milk is pasteurized, scalding can further kill any remaining bacteria that may be present. 

Infusing Flavor:

Scalding milk can help to infuse flavors from ingredients like vanilla beans or spices into the milk. 

Improving Rise Time:

In bread recipes, scalding milk can help to reduce the rise time by denaturing the proteins that inhibit gluten development. 

Overall, scalding milk is a useful technique in many recipes to improve texture, flavor, and stability. 

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✨Butterfinger Bites✨

1. Line a sheet pan with parchment paper 

2. Take cheez its and spread a small amount of creamy peanut butter on one side. Then take another cheez it and place on top and squeeze together. 

Line your whole sheet pan with these.

3. Melt 1 1/2 cups semi sweet chocolate chips with 1 tablespoon of oil in the microwave. I microwave for 30 seconds then mix, then 20 seconds then mix then 10 seconds.

4. Now dip your cheez its with peanut butter into the chocolate and back to your sheet pan. 

5. Let chill in the fridge until hardened

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Ruth's Spanish Meatballs

Spanish Meatballs

**Recipe from my Mother Ruth Marie Urbain my favorite meal growing up.

1-2 pounds ground beef

1/2 to 1 cup white rice (^^depending on how much beef you use.)

Diced onions small cut

2 eggs

Garlic powder, salt and pepper to taste

Mix all the above ingredients, then roll into golf ball sized meatballs. Place all meatballs in medium to large pot. Pour 1 large can tomato juice over the meatballs and cook on medium heat for approx 1 to 1 1/2 hours. Also add a little more garlic powder salt and pepper to the juice while cooking.

My Mom served this with mashed potatoes and a veggie. It's also good on top of the mashed potatoes. These freeze really well

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