fudgy Cheesecake Cups



Ingredients:
2-3oz. packages of cream cheese
1/3 cup sugar
1 egg
1 cup semi-sweet chocolate chips
1-1/2 cups flour
1 cup sugar
1/4 cup unsweetened cocoa
1 Tsp baking soda
1/2 tsp salt
1 cup water
1 tbs vinegar
1 tsp vanilla
1/2 cup chopped almonds mixed with 2 Tbs sugar
Line 18 muffin cups with paper liners. Combine the cream cheese, 1/3 cup sugar and egg. Mix well. Stir in the chocolate chips. Set aside. Combine the dry ingredients. Add the oil, water, vinegar and vanilla. Beat for 2 minutes at medium speed. Fill cups 1/2 full. Top with 1 Tbs of cream cheese mixture, sprinkle with the almond/sugar mixture.
Bake at 350 for 20-30 minutes. Cool for 15 minutes and remove from tins

Die For Crockpot Roast




1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1 ½ C. warm water

Place roast in crockpot. Mix all three envelopes of seasoning in bowl
and sprinkle on top of roast. Pour water in
the bottom of the crockpot. Cover and cook
on low 6 to 7 hours. You can add more water at
end for more gravy.

Gracie’s Baked Corn

1 cup of milk
3 eggs beaten
2 TBSP corn starch
2 tsp sugar
2 TBSP melted butter
Salt and pepper to taste

Blend all ingredients thoroughly. Pour in to 8x8 baking dish.
Bake approx. 1 hour at 350 degrees.

B.L.T summer salad



2 cups uncooked elbow macaroni
5 green onions finely chopped
1 large tomato diced
1 ¼ cup diced celery
1 ¼ cup Hellmann’s
5 tsp white vinegar
¼ tsp salt
¼ tsp pepper
1 lb of cooked crumbled bacon
Cook macaroni according to package directions. Drain and rinse in cold water.
In large bowl combine macaroni, green onions, tomatoes and celery. In a small
bowl combine mayo, vinegar, salt and pepper, pour over macaroni mixture
and toss to coat. Pour salad in 9x 13 pan, cover and chill for at least 2 hours.
Just before serving mix in bacon.

Caramel Apple Muffins

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 cup apples, peeled and finely diced
3/4 cup diced caramel candy squares (about 12)
Preheat oven to 350 degrees F. Grease muffin tins or line with paper cups.
In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for
25 minutes or until tops spring back when lightly pressed. Serve warm. Makes 12 muffins

Panko –Crusted Fish Sticks w/ Dipping Sauce

1 Large egg slightly beaten
Salt/Pepper to season
2 Cups of Panko
1 TBSP of Old Bay or a combination of Celery Seed, ground Mustard, Red Pepper, Cinnamon and Ginger
2 TBSP Olive Oil
1 ½ lbs of Tilapia Fillets (or at least 8 individually frozen fillets)
Preheat oven to 475. Line Cookie sheets with heavy duty Aluminum Foil. In one bowl place egg and season with salt & pepper. In another bowl combine panko, seasonings and oil. Dip Tilapia in egg then into panko mixture, pressing to adhere. Place on baking sheets. Bake until lightly browned 15 to 20 minutes. Prepare Dipping Sauce: ½ cup mayo and 1 TBSP Dijon Mustard mixed together

Balsamic Chicken (I have used regular balsamic
Vinegar and also a balsamic vinegar dressing)

1 pound boneless skinless chicken breasts
1 green pepper
2-3 whole garlic cloves
salt and pepper to taste
dark balsamic vinegar
olive oil
mushrooms
onion
Italian seasoning

In an pan pour olive oil and place breasts on top.
Cut pepper into strips, Slice onion, add in garlic cloves
and mushrooms. Pour in balsamic vinegar.
Let marinate in refrigerator for at least an hour.
Heat oven to 400. Season chicken to taste with
salt pepper, and Italian seasoning. Cook until chicken is
done (30 minutes or so). All your ingredients can vary to taste.

Oyster Mushroom Stew (I have used regular
Mushrooms also)


6 cups chicken or vegetable broth (or water
4 Tbs butter or margarine in 2 parts
1 bunch (about 6) green onions, diced
1/2 cup celery - diced
2-4 cloves garlic - minced
1 cup red potato diced
1/2 pound oyster mushrooms
2 Tbs flour
2 cups of milk
1/2 tsp parsley
1/2 tsp paprika
salt and pepper to taste
Place the broth (or water) in a 5 quart soup kettle over medium-high heat. Melt 2 Tbs of the butter (or margarine)in a frying pan and add the onions, celery, garlic, potatoes and mushrooms. Sauté' for about 5 minutes, stirring occasionally- add to the kettle. Melt the rest of the butter in the frying pan,
add the flour and brown it; add milk and stir with a whisk until well blended and smooth - add to the kettle. reduce heat and simmer about 20 minutes. Garnish with parsley, paprika, croutons
and/or cheese slices (I added shredded Asiago Cheese). Serves 4

Ham Pot Pie aka The BEST Ham Pot Pie in
The World according to my family!

Cook ham bone/ hock (even ham steak if you have to make this quickly) in water to make broth, skim off fat and add the meat pulled from the bone. Season with salt, pepper and a bay leaf. bring to a slow boil. Add sliced carrots, celery and potatoes. If it is the ham hock - or hambone- I put it in a stock pot with water LOTS and /or chicken stock, add any veggies and seasonings you like- I added celery seed, pepper, salt, lots of chicken bullion, sometimes Bells seasoning.. I just keep adding and tasting ... You will have to eyeball this depending on how much broth. Add the pot pie and cook at near boil for 20 minutes or until pot pie is cooked through

Pot pie dough
3 eggs, slightly beaten
1/2 cup milk
1/2 tsp salt, more or less to taste
1/2 tsp baking powder
flour to make a stiff dough ( I start with at least 3 cups)

Roll dough to 1/4 in thickness and cut into squares( a pizza cutter works great for this)You can be generous with the flour when you roll as this will thicken your broth a bit. Drop squares of dough into hot broth stirring after adding every 12 pieces or so to prevent sticking together.
This will puff up quite a bit so be sure you have enough room in your pot.

Wow! Thanks for all the yummy recipes. They look really good.