Red Velvet Brownies

1  (4-oz.) bittersweet chocolate baking bar, chopped
3/4  cup butter
2  cups sugar
4  large eggs
1 1/2  cups  all-purpose flour
1  (1-oz.) bottle red liquid food coloring
1 1/2  teaspoons  baking powder
1  teaspoon  vanilla extract
1/8  teaspoon  salt

1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4. Lift brownies from pan, using foil sides as handles; gently remove foil. Top with Cream Cheese Frosting.

Cream Cheese Frosting
2 (8 oz) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioner's sugar
1 teaspoon vanilla extract

Cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the confectioner's sugar.  Store remainder in refrigerator after use.

Source: (Brownies) Southern Living, December 2010

~Sunny

~ROTEL CHICKEN SUPREME~

4 boneless chicken breast

8oz Velveeta

1 can Rotel

1 can Cream of Mushroom
1 package spaghetti

milk

salt

pepper

garlic

Boil chicken (Cooks Note: for more tender chicken, don't boil; simmer slowly over low heat instead). Drain broth into a bowl and reserve.

Boil spaghetti according to package directions.

Cut chicken into bite-sized pieces.

Combine: chicken, spaghetti, Cream of Mushroom, Rotel (not the whole can), salt, pepper, garlic.

Melt Velveeta in microwave. Stir in milk, just enough to make it as creamy as desired.

Combine Velveeta with remaining ingredients, season to taste and serve.

                                                                                 ~Jill



Crock-Pot Lasagna

1.5 lb ground chuck
1 medium onion, chopped
2 garlic cloves, minced
1 (29-oz.) can tomato sauce
1 cup water
1 (6-oz.) can tomato paste
1 tsp. salt
1 tsp. dried oregano
1 (8-oz.) pkg. lasagna noodles, uncooked
4 cups shredded mozzarella cheese
12 oz. small-curd cottage cheese or ricotta cheese
1/2 cup grated Parmesan cheese

1.  Cook ground chuck, onion and garlic together in a saucepan until browned.  Drain.
2.  Stir in tomato sauce, water, tomato paste, salt and oregano.  Mix well.
3.  Spread one-fourth of meat sauce in Crock-Pot.  Arrange one-third of noodles over sauce.
4.  Combine the cheeses.  Spoon one-third of mixture over noodles.  Repeat layers twice.  Top with remaining meat sauce.
5.  Cover.  Cook on low 4-5 hours.  

VARIATION:  Use 1-2 jars of spaghetti sauce instead of the tomato sauce, water, tomato paste, salt and oregano.  I have a large Crock-Pot, so I need more than just one jar of spaghetti sauce.  Also, I like to use a little shredded cheddar cheese if I have it on hand. 

-:- Serve this dish with garlic bread and salad for a super-easy meal.

~Sunny

Chicken & Spinach Pasta Bake

8 ounces uncooked rigatoni

1 tablespoon olive oil

1 cup finely chopped onion (about 1 medium)

1 (10-oz.) package frozen chopped spinach, thawed

3 cups cubed cooked chicken breasts

2 (14.5-oz.) can Italian-style diced tomatoes

1 (8-oz.) container chive-and-onion cream cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups (6 oz.) shredded mozzarella cheese

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

~Sunny

Pumpkin Brownies

1 (15 oz) can of pumpkin puree
1 cup vegetable oil
4 eggs
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees. Beat together eggs, oil, pumpkin and sugar. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9x13 inch baking dish. Bake for 30 minutes, or until center springs back when touched. Top with cream cheese frosting.

Cream Cheese Frosting:

2 (8 oz) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioner's sugar
1 teaspoon vanilla extract

Cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the confectioner's sugar.  Store remainder in refrigerator after use.

~Sunny

Santa Fe Soup

Brown 1 large Onion & 2 lbs Ground Chuck. Drain.
Transfer to soup kettle/Dutch oven & Add:
1 package dry Ranch Dressing Mix
1-2 packages Taco Seasoning
1 can Diced Tomatoes
2 cans Rotel
1 can Pinto Beans
1 can Light Red Kidney Beans
1 can Black Beans
2 cans White Shoepeg Corn
2 cups water

Simmer

Garnish: Shredded Cheddar Cheese, Sour Cream & Corn Chips

Tip: Perfect recipe for the Crock-Pot!

~Sunny

Apple Butter

Enough apples to completely fill a Crock Pot
3 cups sugar or Splenda
4 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt

Place peeled, cored & sliced apples in Crock Pot. Pour remaining ingredients over apples. Cook on high for one hour. Lower heat to low and cook all day until mixture is thick and dark. Mix until smooth with either potato masher, whisk or hand mixer. Pour into canning jars. Boil jar lids and place on jars along with rings. Lids will "pop" when sealed.

~Sunny

Self-Crust Egg Custard

5 tablespoons self-rising flour
1 cup sugar
3 eggs, beaten well
1 cup milk
1 small can evaporated milk
2 tablespoons melted butter
Dash of salt
1 teaspoon vanilla
nutmeg (if desired)

Mix flour and sugar. Add to well beaten eggs. Add milk, evaporated milk, butter, salt and vanilla. Mix well. "Grease" 9-inch pie pan with Pam. Pour mixture into pan. Sprinkle with nutmeg. Bake at 325 degrees for 40-45 minutes or until middle of pie sets.

This pie tastes great warm, but we like it better cold.

~Sunny

Stuffed Shells with Spinach

(stuffed shells before the addition of spaghetti sauce & mozzarella cheese)

1 lb ground chuck
1 chopped onion
1 (8 oz) cream cheese
1 pkg chopped spinach (thawed & squeezed)
1 jar spaghetti sauce
2 cups mozzarella cheese
20 jumbo pasta shells (cooked & drained)

Cook ground chuck and onion together; drain. Stir in cream cheese and spinach (which has been thawed and squeezed very good). Fill each jumbo shell with meat mixture and place in baking dish. Pour jar of spaghetti sauce on top and sprinkle with mozzarella cheese. Cover and bake for 50 minutes at 350 degrees.

~Sunny

Amy's Pepperoncini Roast

1 (3-4 lb) beef roast (I've used both Chuck & Sirloin Tip)
1 (16 oz) jar sliced Pepperoncini (or banana pepper rings)
salt & pepper
sliced pepper jack cheese
wheat buns

-:-Place roast in Crock-pot and sprinkle with salt & pepper. Pour pepper rings and juice over roast. Cover and cook on low for 6-8 hours. I like to shred my beef while still in slow cooker approximately 1 hour prior to serving.

-:-Serve on wheat buns with a slice of pepper jack cheese.

~Sunny

Breakfast Casserole

8-10 slices bread
1 lb bacon
1 lb sausage
12 eggs
4 cups milk
2 tsp salt
2 cups cheddar cheese

Spray pan with Pam. Cube bread & spread in pan. Cook bacon & sausage. Beat eggs & milk in bowl. Add salt, cheese, bacon & sausage. Pour mixture over bread, cover with foil & refrigerate overnight. Bake next day @ 350 degrees for approximately one hour or until center is set. I bake this recipe in my divided lasagna pan (LOVE IT!) and it bakes in approximately 45 minutes.
~Sunny

Mexicorn Dip

Mix together:
1 (8 oz) block Cream Cheese (softened)
1 can Mexicorn (drained)
1 can Rotel (drained)
1 pkge (1 oz) Ranch seasoning mix

~Serve with your favorite tortilla chips.

~Sunny

Pinto Bean Casserole

2 large cans pinto beans (add juice of one can of beans)

1.5 lbs ground chuck, browned & drained

1 cup chopped onion

sliced jalapeno peppers to taste

2 cans niblet corn with juice

1 large package shredded cheddar cheese

2 pkg cornbread mix (I use Martha White Sweet Yellow mix)

-:-Layer ingredients in 9 X 13 baking dish as listed down through cheese. Mix cornbread as package directs. Spread over cheese and bake at 350 degrees until cornbread is brown (approximately 30-40 minutes). Your 9 X 13 baking dish will be jam-packed, so you may want to half this recipe.

~Sunny

Chicken Pasta Salad

1 lb. cooked, shredded chicken
12 oz package cooked rotini pasta
2 heads broccoli, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/3 onion, chopped
1 can sliced olives
Italian Dressing (recipe below)
1 cup shredded cheese (optional)
1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Italian Dressing:
2 envelopes dry Italian dressing mix
6 Tbsp apple cider vinegar
4.5 Tbsp water
1/2 cup oil

Combine cooled chicken, rotini, chopped vegetables, and olives. Whisk together dressing ingredients and pour over chicken, rotini and vegetables. Mix together. Add ranch dressing and cheese. Refrigerate 1 hour before serving.

-:-You guessed it. My girls love pasta salads. I do not add the shredded cheese and I peel my bell peppers with a vegetable peeler before chopping. This dish is even better the next day!

Source: Recipe Shoebox

~Sunny

Chicken Broccoli Casserole

Just thought I would share this yummy recipe with you all. I made it earlier this week and it was easy & very tasty. CLICK HERE for the recipe (Deep South Dish doesn't allow recipe reposting).

I prefer roasting bone-in chicken breasts instead of boiling boneless/skinless breasts for most chicken recipes. Brush chicken with olive oil and sprinkle with salt & pepper. Bake until chicken reaches an internal temperature of 165 degrees (usually 45-55 minutes @ 350 degrees). Be careful not to overcook your chicken.

~Sunny

Penne with Spinach, Mushrooms and Tomatoes

1 package of Whole Wheat Pasta, cooked
1/2 package fresh baby Spinach
6 - 8 baby Bella Mushrooms, sliced
1 container Cherry Tomatoes
2 Tb. Olive Oil
2 cloves garlic, pressed
Salt and Pepper to taste
Fresh Basil and grated Parmesan, optional

Cook pasta according to package. Saute spinach, mushrooms, tomatoes, and garlic in olive oil for about 10 minutes. salt & pepper to taste. Top with fresh basil & grated Parmesan.

~Amy

Peanut Butter Pie

1 (8 oz) package cream cheese
1 cup powered sugar
3/4 cup peanut butter (add more or less according to how "peanut buttery" you want it)
1 (8 oz) container Cool-Whip

Mix together cream cheese, powered sugar & peanut butter with mixer until well blended. Add Cool Whip; mix. Spread mixture into Oreo pie crust (6 oz).

~Sunny

Pound Cake

2 cups sugar
2 cups cake flour
6 eggs
1 cup oil
dash of salt
1 tsp baking powder
1 1/2 Tbsp vanilla

Beat together all ingredients (4 minutes on high speed). Pour into greased and floured bundt pan. Place in a COLD OVEN (Do not preheat). Bake at 300 degrees for 1 hour, 10 minutes.

~Amy

Tomato-Basil Pasta Salad

3 large ripe tomatoes, coarsely chopped ( 3.5 cups)
1/3 cup chopped red onion (I use Vidalia Onions)
1/4 cup extra-virgin olive oil
2 Tbsp red wine vinegar
1 tsp minced garlic
1/2 tsp each salt and pepper
1/4 tsp dried oregano
12 oz rotini pasta (or your favorite pasta)
1 cup fresh basil leaves, cut into thin strips

-Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.

-Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.

-:-I make this pasta salad at least once a week during the Spring/Summer months and my girls can't eat it fast enough.

~Sunny

FRESH BANANA CAKE

Cake:

6 ripe bananas, mashed
2 1/3 c. sugar, divided
1 1/2 tsp. vanilla, divided
2 1/4 c. cake flour
3 1/4 tsp. baking powder
1 tsp. salt
2/3 c. softened shortening
1 c. & 2 tbsp. milk, divided
2 eggs

Frosting:

1/4 c. butter
1 lb. powdered sugar
1/2 c. ripe bananas, mashed
1/2 tsp. lemon juice

Cake:

Combine bananas, 1/2-3/4 cup sugar and 1/2 teaspoon vanilla. Mix well. Combine flour, baking powder, salt and 1 2/3 cup sugar in sifter. Sift onto shortening. Add 3/4 cup milk and remaining vanilla. Beat for 2 minutes with mixer at low speed. Add eggs and remaining milk. Beat for 1 minute


Grease and flour two 9 inch pans. Bake at 350 degrees for 25 minutes or until done. Remove from pan to cake plate.

Frosting:

Cream butter until soft and fluffy. Add 1/2 of sugar. Beat until well blended. Add bananas and lemon juice; mix well. Add remaining sugar and beat until light and fluffy. Spread over top and sides of cake.
**This frosting is super "SWEET"... I cut it in half, mixed well & drizzled it over my cake.
***Also, store in refrigerator!
~JILL

Orange Breakfast Bread

2 rolls Hungry Jack biscuits (or other flaky biscuits)
1/2 cup orange juice (I use a little more)
1/2 cup butter
1 cup sugar (I use a little less)

Lightly pull apart a couple layers of each biscuit, then lay the biscuits standing on end in a greased bundt pan. Combine orange juice, butter and sugar in a small saucepan and stir until boiling and sugar is dissolved. Pour sauce over biscuits. Bake at 350 degrees for 30-35 minutes. Invert onto serving plate and serve warm.

Source: Recipe Shoebox

~Sunny

Stuffed Jalapeno Peppers

20 Jalapeno peppers (halved/seeded)
2 -8oz cream cheese (room temp)
2 lbs bacon (cut in half)
toothpicks
1 pair rubber gloves!

preheat @ 350 degrees

I place my cream cheese in a zip loc bag snip off a corner to make a piping bag. It's easier/faster to stuff the peppers this way. Next wrap each one w/ a piece of bacon & secure with a toothpick
Bake at 350 for about 45-5o mins till you bacon is how you want it!

Makes 40

~you also can add just about anything to you cheese......shredded chicken,ham,garlic... etc?

~This also is great to make up ahead of time!

Kool-Aid Pie

1 (8oz) Cool Whip
1 packet (POWDER ONLY) Kool-Aid
1 (14 oz) Eagle Brand Sweetened Condensed Milk
1 (9 inch) Graham Cracker Crust

Mix Cool Whip and Kool-Aid powder together then mix with Eagle Brand Milk. Spread mixture in pie crust and refrigerate.

(Lemon)

(Strawberry)

~Sunny

Taco Pie

1 tube crescent rolls
1 lb ground chuck
1 package taco seasoning
1/2 cup water
2 cups sour cream
1 cup shredded sharp cheddar cheese
2 cups crushed corn chips
(Optional) Garnish: Your favorite taco toppings

1. Brown ground chuck & drain. Add taco mix & 1/2 water. Cook until most of moisture has evaporated.
2. Lay crescent rolls, sealing the edges, on the bottom and up the sides of a 9 X 9 baking dish.
3. Pour 1 cup of corn chips on top of crescent rolls; spread meat mixture, then sour cream, then top with shredded cheddar cheese. Bake 20 minutes at 350 degrees. Pour remaining corn chips (1 cup) on top and bake 5 minutes more.

Tip: This dish DOES NOT reheat well.

~Sunny

Chicken Ranch Dip

2 (8 0z) Philadelphia Cream Cheese, softened
1-2 Packets of Hidden Valley Ranch Seasoning Mix
1 (13 oz) can of White Chunk Chicken Breast, drained

Mix softened cream cheese and seasoning mix. Add chicken. Serve with your favorite crackers.

~Sunny