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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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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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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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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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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Rice Krispy Treat Cheesecake

 

Ingredients

For the Rice Krispie Crust

3 cups Rice Krispies cereal

1/4 cup unsalted butter

1/3 cup marshmallow fluff

For the Cheesecake Filling

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

For the Toppings

1 cup mini marshmallows

1/2 cup Rice Krispies cereal (for topping)

1/4 cup melted chocolate (for drizzling)

Instructions

Prep the Crust: In a medium saucepan over low heat, melt the unsalted butter. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until well-coated. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add in the eggs one at a time, ensuring each is well incorporated before adding the next. Gently fold in the sour cream.

Combine and Pour: Pour the cheesecake filling over the prepared Rice Krispie crust, smoothing the top with a spatula.

Bake: Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for about one hour.

Add Toppings: Once cooled, sprinkle mini marshmallows and the extra Rice Krispies over the top, then drizzle with melted chocolate.

Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Notes

For a gluten-free version, use gluten-free Rice Krispies. Store leftovers in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.

Nutrition

Calories: 350kcal | Fat: 22g

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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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Homemade Hershey’s Chocolate Syrup

Homemade Hershey’s Chocolate Syrup Recipe 

Makes about 16 ounces (2 cups)

Ingredients:

3/4 cup cocoa powder

1 1/4 cups water

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

Dash salt

Directions:

Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.

Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.

Stir constantly with a whisk or a wooden spoon until it boils.

Allow it to boil for 1-2 minutes.

Remove from heat.

Add vanilla.

Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.

Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

 

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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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MAID RITE Sandwiches Copycat

1 cup warm water
1 tablespoon dried minced onion
1 teaspoon low sodium beef base (or a bouillon cube)
1 teaspoon low sodium chicken base (or a bouillon cube)
2 tablespoons packed light brown sugar (white sugar can be used if brown isn't available)
2 tablespoons white or apple cider vinegar
1 tablespoon low sodium soy sauce
2 tablespoons Worcestershire sauce
3 pounds lean ground beef, uncooked
8 hamburger buns
Original toppings:  dill pickle chips, onions, mustard

(in the Maid-Rite Diner's they do not even have ketchup there, they are usually topped with only mustard and dill pickle chips)

DIRECTIONS

Set slow cooker to high.  Add all ingredients (except beef).  Stir to combine. Brown the beef and drain fat, add beef and stir until all combined and beef is completely coated.

Use a potato masher to mash beef with juice every 45 mins. or so to get it to a fine texture.

Cover and cook for 1 hour.  Stir occasionally to break up ground beef.  Uncover after 1 hour of cook time.  Continue cooking on high for 2 ½ - 3 hours (with cover removed), until most of the liquid has cooked off.  Continue to stir occasionally and break up any chunks of beef.

Using a slotted spoon, serve a heaping spoonful on a warm bun and

load it up with your favorite toppings.  

ENJOY!!!!!!!!!!!!!!!!

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Two Ingredient Pumpkin Bread

2 Ingredient Pumpkin Bread

14 ounce can of Pumpkin
1 Box Spice Cake Mix

Mix all ingredients and put into greased loaf pan.

2-Ingredient Pumpkin Bread
Posted by Tasty on Tuesday, November 24, 2015

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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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