Pizza Pockets

• Crescent rolls
• Pepperoni
• Mozzarella Cheese
• Butter
• Parmesan Cheese

Open crescent tube and separate into four pieces that are square. Press seam so the triangles form one piece on each square. Add pepperoni and cheese to half of square and fold over and press into pocket. brush top with melted butter and sprinkle parmesan cheese. Bake at 375˚ for 13 minutes.

Sugar Mama Salted Caramel Rice Krispie Treats

• Caramel
• 50 Caramels Unwrapped
• 1 can Sweetened Condensed Milk
• 1/4 C. Butter
• Krispies
• 1/4 C. Butter
• 1 10 oz. Mini Marshmallows
• 1 1/2 tsp Vanilla
• 3 tsp Sea Salt Flakes Divided
• 8 C. Rice Cereal

For caramel, stir caramels, condensed milk and butter in pan over medium heat until smooth. Remove from hear.

Line 9x13 pan with nonstick foil make sure it extends on both ends so you can lift foil out of pan later. 
Melt butter in pan over medium heat. Add marshmallows and stir till melted. stir in vanilla 1 tsp of salt and 1 cup of carmel mixture. Stir until blended then stir in cereal until evenly coated. press mixture into pan and cool completely.

Spread remaining caramel over cooled cereal and sprinkle remaining 2 tsp of salt. let set and then pull foil out of pan and cut.

Chocolate Chip Caramel Stuffed Cookies

• 2 1/2 C. Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 C. Brown Sugar
• 1/2 C. White Sugar
• 1 C. Butter Softened
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 2 C. Chocolate Chips
• 1 14 oz. Bag Carmels Unwrapped

Preheat Oven to 325˚.

Mix first three ingredients and set aside.

Mix sugars and butter then add eggs and vanilla and mix.

Add flour mix until blended add chocolate chips. 

Scoop out balls of dough and flatten. put caramel in and fold so its in the center. 

Place on greased cookie sheet. Bake 20-25 Minutes. 

Allow to cool before eating or caramel will burn you.

Chocolate Mint Patties

• 1/3 C. Light Corn Syrup
• 5 Tbs Butter, Softened
• 1 1/2 tsp Mint Extract
• 1/2 tsp Salt
• Green Food Coloring
• 4-5 C. Powdered Sugar
• 1/2 Bag Chocolate Chips

Mix Syrup, butter, extract, salt, and food coloring.

Stir in a cup of powdered sugar at a time until mixture is too stiff to stir then add more sugar and knead mixture with hands until its not sticky.

Roll into 1 inch balls and flatten on wax paper.

Refridgerate 60-90 minutes.

Melt chocolate with 1 tsp of watering microwave for 30 seconds then stir and heat in 15 minute increments until stirs smooth. 

Dip mints in chocolate with fork and put on wax paper. 

Let chocolate set before storing in airtight container. 
Can be frozen I kept mine in the fridge. 

Sue's Pineapple Upside Down Cake

• 1 Stick of Butter
• 2/3 C. Brown Sugar (approxamately)
• 1 Can Crushed Pineapple
• 1 Yellow Cake Mix (Eggs, Oil)

Preheat oven to 350˚. 

Mix cake mix as directed set aside. 

Melt butter and put in 9 inch pan. 

Sprinkle Brown Sugar over butter evenly. 

Drain Pineapple and put in pan over sugar.

Spread cake mix over pineapple. 

Bake for 40-50 minutes. Check at 30 minutes in case your oven cooks super fast.

Diebol Sticky Popcorn

• 1 C. Butter
• 1/2 Cup Caro Syrup
• 1 1/3 C Sugar

Boil to soft ball.
Mix with two large bowls of popcorn.

Picky Palate's Frozen Hot Chocolate

• 1 cup Milk
• 5 Tbs Hot Cocoa Mix
• 8-10 Ice Cubes
• 1/2 cup Whipping cream
• 1 Tbs Sugar
• Chocolate shavings or mini chocolate chips

Put milk and cocoa in blender and blend til mixed. While blending add ice until crushed and thickened.

Whip the cream and sugar together until thickened. 

Put chocolate mix in mugs add cream and top with chocolate shavings. 

Liz's Marinated Grilled Chicken and Watermelon Salsa

Marinade Ingredients

• 1 Tbs Fresh Oregano or 1 tsp Dried Oregano
• 1 Tbs Olive Oil
• 3/4 tsp Cumin
• 1/2 tsp Salt
• 3 Garlic Cloves Minced
• 4 Chicken Breasts

Salsa Ingredients

• 2 Cups Watermelon Diced to 1/2 Inch
• 1 Cup Mango 1/2 Inch diced (Or Canned Peaches)
• 1/4 Cup Red Onion Finely Chopped
• 2 Tbs Jalepeno Peppers Seeded and Finely Chopped
• 1 Tbs Lime Juice
• 1/2 tsp Sugar
• 1/4 tsp Salt

Combine Marinade Ingredients in Ziploc Bag and mix. Add Chicken and coat in bag. Refridgerate 4 hours turning once or twice.

Combine Salsa ingredients and stir. Refrigerate until ready to serve.

Grill chicken on preheated grill with cooking spray. Grill 5 minutes on each side until cooked thoroughly.

Serve over rice with salsa.

Magleby's Buttermilk Syrup (Aka Frothy Goodness)

• 1 Stick of Butter
• 1 C Sugar 
• 1 C Buttermilk
• 1 Tbsp Vanilla
• 1 Tbsp Corn Syrup
• 1/2 tsp Baking Soda

Bring First 5 ingredients to a boil. remove from heat immediately and add baking soda. To Avoid boil over use deep pan. This froths very high and thats part of what makes it awesome! Also to create a more carmel flavored syrup add brown sugar in place of white.

Baked Tortellini

• 1 Bag Cheese Tortellini
• 1 Jar Alfredo Sauce
• 1/2 Jar Marinara Sauce
• 1/2 Cup Mozzarella Cheese
• 1/2 Cup Parmesan Cheese

Cook Tortellini as package directs. Mix with 2 sauces in baking dish. Top with Mozzarella and Parmesan. Bake at 350˚ for 20-30 Minutes. (Until Cheese is starting to brown.)

Farmer's Breakfast

• 5-6 Strips of Bacon
• 3 Medium Potatoes Chopped
• 1/2 Onion Chopped
• 3 Eggs, Scrambled (Not Cooked)
• Cheddar Cheese
• Salt 
• Pepper

In Skillet cook bacon  until crisp. Remove bacon and crumble then set aside. 

Drain most of grease, leaving just enough to lightly coat onion and potatoes. 

Cook onion and potatoes until browned and potatoes are started to soften. Add Eggs and cook until eggs are cooked to your taste. 

(I like mine well done so I cook them a long time. This also makes the potatoes and onions get that awesome crispy taste.)

 Add Cheese and bacon and heat until cheese mostly melts. Salt and pepper to taste! 

Baked Hawaiian Ham and Swiss Sliders

• 12 Pack of Hawaiian Rolls
• 1 lb. Deli Ham Shaved
• 1 lb. Swiss Cheese Thinly Sliced
• 1 Sticks Butter 
• 3 Tbs. Dijon Mustard
• 1 1/2 tsp. Worcestershire Sauce
• 3 tsp. Poppy Seeds (optional)
• 1 onion (Optional)

Melt butter. Add mustard Worcestershire, onion and poppy seeds. Simmer for a few minutes. Cut entire pack of rolls in half horizontally. (Its not necessary to separate rolls) in greased Casserole dish place bottoms of rolls and spread 1/2 of butter mix on followed by ham and cheese. Put top rolls on and spread remaining mix on top. Bake at 350˚ for 15-20 minutes. Cut into individual rolls to serve. 

I didn't read these directions well as I made this and didn't simmer butter mix just melted the butter in the microwave and mixed in the other stuff and it turned out awesome so if you don't want to bother with that part don't :)

Ham Fried Rice

• 3 Cups Brown or White Rice Cooked and Cooled
• 1 1/2 Cups Diced Ham
• 2 Tbs Sesame Oil (I made without since I didn't have any and its still good)
• 2 Tbs Coconut Oil
• 1 Tbs Minced Garlic
• 1 Tsp Ginger
• 2 Eggs
• 2 Tbs Soy Sauce
• 2 Tbs Teryaki Sauce
• 2-3 Cups of assorted veggies Examples- Broccoli, Onion, Carrots, Water Chestnuts, Corn, Peas. (Anything you have and want works.)

In Wok or large Skillet heat Sesame and coconut oil over medium heat, Add garlic, ginger, and veggies desired. Stir Fry until tender. 

Add eggs scrambled and mix through veggies until egg is cooked through. Add rice and ham stirring until heated through. Remove from heat and add soy and teryaki sauce. Serve immediately.

Italian Crescent Casserole

• 1 lb. Ground Beef Cooked and drained
• 1 C. Garlic Tomato Pasta Sauce
• 1 Can refrigerated crescent dinner rolls
• 1 1/2 C. Shredded Italian Cheese Blend
• 1/4 tsp Basil

In skillet mix cooked beef and pasta sauce until warm.

Separate crescent rolls place in 9 inch glass pie plate in spoke pattern with tips overlapping rim. Press together dough on bottom of pan.

Sprinkle with 1 cup cheese. Spoon beef mix in and bring tips over filling to meet in center not overlapping in process. Sprinkle with remaining 1/2 cup cheese and basil.

Bake 15-20 minutes at 375˚

Crispy Cheddar Chicken

• 4 Chicken Breasts
• 2 Sleeves Ritz Crackers
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1/2 C. Milk
• 3 C. Shredded Cheddar Cheese
• 1 tsp Parsley

Sauce

• 1 can Cream of Chicken Soup
• 2 Tbs Sour Cream
• 2 Tbs Butter

Cut Chicken Breasts into 2-3 Chunks.

Grind ritz crackers in food processor.  Add salt and pepper.

Pour Milk, Cheese, and Cracker crumbs into 3 separate containers.

Spray cooking spray on baking sheet.

Dip chicken into milk, then press cheese into chicken and press into cracker crumbs. then place on baking sheet. Cheese will fall off in process but as long as some stays on it it'll work just fine. 

Sprinkle chicken with parsley.

Cover chicken with tin foil and bake at 400˚ for 35 minutes. Remove foil and for additional 10 minutes or Until chicken is golden brown and crispy. 

In sauce pan combine Sauce ingredients with a whisk. Stir over medium heat until sauce is nice and hot. Serve over chicken.

Chicken Pot Pie Cupcakes

• 1 Chicken Breast Cooked and Diced
• 1 Can Cream of Chicken Soup
• 1 C. of mixed veggies
• 1 C. Shredded Cheddar Cheese
• 1/2 Tps Thyme 
• 1/2 Tbs Basil
• 1 tsp Onion Powder
• 1 tsp Garlic Salt
• 2 rolls of refrigerated Biscuits (Grands)

Preheat Oven to 400˚
In large bowl combine chicken, soup, veggies, cheese, herbs, and spices. Greases muffin tin and place biscuits in each cup pressing to sides. Spoon mixture into biscuit cups. Slide into oven and bake for 15 minutes.

I have also used the crescents you can buy uncooked in rolls and put some dough over cups after filling with mixture. 

Chicken Cordon Bleu Pasta

• 2 Chicken Breasts Cooked and Cut into Strips
• 3/4 C. Bacon Cooked and Cut into Strips
• 3/4 C. Diced Ham
• 10 oz. Penne or Ziti PAsta
• 2 C. Heavy Cream
• 8 oz. Cream Cheese
• 1/2 tsp. Onion Powder
• 1/2 tsp Garlic Salt
• 1 1/2 C. Shredded Swiss Cheese
• Bread Crumbs

Cook Pasta according to box directions and drain. 

Heat cream cheese in sauce pan until melted stir in heavy cream. stir until completely combined. Add Onion Powder and garlic salt. Stir in 1 cup of cheese. until smooth.

In casserole dish layer noodles, chicken bacon and ham. Pour sauce over top and sprinkle with 1/2 cup of cheese and bread crumbs.
Bake at 350˚ for 15 Minutes.

Philly Cheesesteak Sloppy Joes

• 1 Tbs Olive Oil
• 1 Med. Onion Chopped
• 1 Green Pepper Chopped
• 1 Pound Ground Beef
• 2 Tbs Steak Sauce
• 1/2 C. Beef Stock
• Salt and Pepper
• Rolls or Buns

Cheese Sauce

• 1 Tbs Butter
• 1 Tbs Flour
• 1 C. Milk
• 1 C. Provolone Shredded

In Skillet cook onion and green pepper in oil until soft. Add beef and cook until browned. Drain fat. Stir in steak sauce and beef stock and season with salt and pepper. Bring to boil and cook 2 min. 

Cheese Sauce
Melt butter in sauce pan. Stir in flour and mix into butter well. stir in milk and bring to bubble and let thicken. Turn off heat and stir in cheese. 

Spoon beef mixture on toasted buns and add cheese sauce.

If desired add mayo, lettuce, tomato, and onion to sandwhich.

Elison Pink Stuff

• 2 Cans of Fruit Cocktail Well Drained 
• (Other fruit mixes can be used according to taste)
• 1 8 Oz. Tub of Whipped Cream
• 1 Large Box or Two Small of Jell-o Pink in Color.
• 1 24 Oz. Tub of Cottage Cheese

Mix Well and Chill. Garnish with Cherries.

Six Sisters' Stuff Crockpot Chicken Teryaki

• 1 Cup Chicken Broth
• 1/2 Cup Teriyaki Sauce
• 1/3 Cup Brown Sugar
• 3 Minced Garlic Cloves
• 1 lb Skinless Boneless Chicken
• 2 Cups Cooked Rice
• 1 Cup Cooked Carrots
• 1 Cup cooked Broccoli
•  1/2 Cup Teriyaki Sauce

Put chicken and 1/2 cup teryaki sauce in ziploc and marinate for an hour or overnight.
Add first four ingredients in crockpot and mix, add chicken juices from bag. Cook on low for 4-6 hours. Shred chicken and put back in sauce. Spoon chicken, broccoli, and carrots over rice.