Biscuits & Gravy Casserole***

 Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.See More

 

 

Pumpkin Dump Cake

 Ingredients...

1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Frozen Peanut Butter Pie

 2 3.4-oz boxes instant vanilla pudding and pie filling
4 cups whole milk, cold
1 cup heavy whipping cream
1 6-oz prepared chocolate graham cracker pie crust
1 cup chocolate chips
1 cup creamy peanut butter
3 tbsp chocolate syrup
Directions 1. Whisk pudding and milk in bowl for 2 minutes. Let stand until thickened, for about 5 minutes. Stir in peanut butter until blended.
2. Beat whipping cream until fluffy then fold into pudding mixture. Add chocolate chips. Pour into crust and freeze until solid, at least 1 hour or up to 4 days.
3. Before serving, soften at room temperature for 30 minutes. Drizzle with chocolate syrup and cut into wedges.

Applesause & Squash Cake

½ cup unsweetened applesauce

 Cooking spray

2¼ cups all-purpose flour

1½ cups sugar

1½ tsp ground cinnamon

½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup canola oil

¼ cup low-fat buttermilk

3 eggs

1 egg white

1½ tsp vanilla extract

2 cups shredded zucchini, peel on

Frosting

1 8-oz package reduced-fat cream cheese, softened

1 tsp vanilla extract

1½ cups powdered sugar

½ cup walnuts (optional)

Directions

1. Drain applesauce in fine-mesh strainer over sink for 15 minutes.
2. Meanwhile, preheat the oven to 350 F. Coat 13-by-9-inch pan with cooking spray.
3. In large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt.
4. In small bowl, whisk oil, buttermilk, applesauce, eggs, egg white, and vanilla. Pour into dry ingredients and stir until just combined. Fold in zucchini. Pour into prepared pan and bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on rack.
5. For frosting, in small mixing bowl, beat cream cheese and vanilla until smooth. Stir in powdered sugar until no lumps remain. Spread over cake. Sprinkle with nuts (if desired).

Zucchini Cake

 

2 1/2 cups all-purpose flour
2 cups sugar
1½ tsp ground cinnamon
 1 tsp salt
½ tsp baking powder
 ½ tsp baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
½ cup chopped walnuts
Frosting Ingredients
1 8-oz package cream cheese, softened
¼ cup butter, softened
1 tbsp milk
 1 tsp vanilla extract
2 cups powdered sugar
1 cup chopped walnuts
Directions 1. In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder, and baking soda. Combine oil and eggs, add to dry ingredients, and mix well. Add zucchini and stir until thoroughly combined. Fold in walnuts. Pour into greased 13-by-9-inch pan. Bake at 350 F for 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool.
2. For frosting, in small mixing bowl, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Sprinkle with nuts. Refrigerate.

Ant Killer

 1 empty water bottle
(Cut it down to about 2" tall)
5 Tbsp of baking soda
5 Tbsp of sugar
3 Tbsp of water.

The very best way of eliminating ants is truly simple:

Take a small amount of powdered sugar (also called icing sugar) and mix it with an equal amount of baking soda (formally called sodium bicarbonate)

Powdered sugar is essential. You cannot use the larger grains of sugar for this..

Mix the two powders together and then place small amounts against the walls or other areas where you would not normally walk but where you would normally see the ants.

The ants will be attracted to the sugar and will eat some of it and collect more to take home to feed others, so all of them will get their share.

The sugar and baking soda powders are similar in size and, once mixed together, the ants cannot separate the two items, so, as they eat the sugar, they will also ingest the baking soda, which they would otherwise never touch. This is the reason for using powdered sugar.

Once the ants eat the baking soda it will react with the formic acid in their stomachs and cause gas. The bodies of ants are unlike humans and they cannot eliminate gas so it will build up inside them and cause them to literally explode.♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿

Worms

 Ingredients::
•2 packs (3 oz) Raspberry jello
•1 pkg unflavored gelatin (for extra firmness)
•3/4 cup whipping cream...
•3 cups boiling water
•15 drops green food coloring
•100 flexible straws (or enough to fill your container)
•Tall container (1 quart or 1 liter carton of milk)

Directions::
1.Combine gelatin in bowl and add boiling water.
2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3.Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4.Add the gelatin mixture to the straw-filled container and let it set until firm.
5.There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

FRESH APPLE CAKE RECIPE:

 1 c vegetable oil
2 c sugar
3 eggs.
3 c flour
1 tsp baking soda
2 tsp vanilla extract
1 c chopped pecans
3 c peeled and chopped apples

Preheat oven to 350 degrees. Grease a 9 x 13" pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.

Frosting

1/2 c butter
1 c brown sugar, packed
1/4 c evaporated milk
1/2 tsp vanilla

Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.

"

Baked Sweet and Sour Chicken

 The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Banana Split Surprise!

 2 cups graham crackers
3/4 cup sugar
1/2 cup butter melted
2 8 ozs cream cheese...
1 1/2 cups confectioners sugar
4 bananas
20 oz can crushed pinapple drained
10-14 strawberries sliced
1 jar cherries
1 cup of nuts (your choice)
Combine graham cracker, sugar and melted butter together and press into a 13x9 pan and chill.
Beat cream cheese and confectioners sugar together. Spread on top of graham cracker crust.
Take pineapple, bananas and strawberries and put on top in layers.
Finish by spreading whip cream on top and placing cherries and nuts on top as well. Chill for a couple hrs cut and enjoy!

PHILLY CHEESE STEAK SLOPPY JOES

 1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped...
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns

Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoagie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Peach Cobbler

 Ingredients
 2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
1 cup Bisquick mix (all purpose flour may be used, but Bisquick is the best choice for flavor)
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

Directions

Preheat oven to 375 degrees Fahrenheit

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.
In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.
Bake for one hour or until crust is a golden brown. Serve warm and enjoy!
Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.

Impossible Pumpkin Pie Cupcakes

 1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar...
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Banana Bread Bars:

  1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
recipe  from Susan Workman

Million Dollar Pie

 2 Graham Cracker pie crusts...
1 15oz can of Crushed pineapple (drained well)
1 9oz tub of Cool Whip THAWED
1 can Sweetened Condensed Milk
1/4 cup Lemon Juice
1/2 tsp vanilla extract
  add Maraschino cherries, Coconut, walnuts and Mandarin oranges. The amount of each depends on your taste. Mix everything EXCEPT the Cool whip together in a large bowl, mix well then add the Cool whip last.
Divide the mixture between the 2 crusts, chill for at least about 2 hours or overnight