1 – 16 oz package dried northern beans
3 – 4 meaty ham hock shank or meaty ham bone (about 1 1/2 lbs)
1 – small onion diced water enough to cover beans salt & pepper to taste
1/3 – cup light brown sugar
HOW TO MAKE IT
First step to prepaere this delecious recipe si to sort the beans for any pebbles & the rinse beans under cold water.
Second step :Now after all that you need to add the rinsed beans onion salt pepper & ham shanks hocks or ham (chopped into big chunks) into the crock pot.AFter allthat be sur to add water to cover the beans 2 inches. (between 6 to 8 cups)
Step 3 : In this step you need to cover & cook using low high the first 2 hs next turn to low & keep cooking between 4 to 5 hs or till beans are tender. Next move out the ham shanks or hocks & pull off all of the meat.
Step 4 : Finally step Now in this step you need to return the meat to the crock pot then add the brown sugar. so for me i remove about a cup of the juice before adding the brown sugar. It depends on how thick or thin you want the beans. Next and lightly combine to mix . Ladle in to bowls serve and enjoy!
1 box orange Jell-O
1 box instant vanilla pudding
1 cup boiling water
1/2 cup cold water
1 Cool Whip 8 oz.
1 can mandarin oranges 14 oz. , drained
1 cup mini marshmallows
In a large bowl combine orange Jell-O and boiling water.
Whisk until Jell-o is dissolved.
Add cold water and allow to chill for 15 minutes in refrigerator.
Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.
Fold in Cool Whip, mandarin oranges and marshmallows
3/4 cbutter, room temperature + 1 Tbsp.
1/2 cpowdered sugar
1 3/4 call purpose flour
6 ozpackage butterscotch chips
1 cfinely chopped pecans
3 cpowdered sugar
1 tsprum extract
1/2 cchopped pecans
3 to 4 Tbspmilk or water
Cream butter with powdered sugar and salt til light and fluffy.
Blend in flour, mix well.
Add butterscotch chips and 1 cup finely chopped pecans.
Shape dough, a scant teaspoonful at a time, into balls.
Place 1 inch apart on ungreased cookie sheet.
Bake in 325′ oven for 15 minutes or until firm but not brown.
Let cool on wire racks.
Make rum glaze. Mix the ingredients until smooth.
You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.
For the Crust:
- 1 cup butter, softened but not to room temperature
- 2 cups flour
- 1/4 cup sugar
- 1/2 cup pecans, chopped in small pieces
For the Cream Cheese Layer:
- 2 (8oz) packages Philadelphia cream cheese
- 1 cup powdered sugar
For the Pudding Layer and Topping:
- 2 small packages Jell-O instant lemon pudding mix
- 3 cups cold milk
- 3 – 4 drops lemon extract or 1 tbsp lemon juice – optional
- 1 (16oz) container Cool Whip, almost totally thawed
- Lemon zest, to garnish (optional)
- Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together.
- Press into a 9×13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.
- Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.
- In another mixing bowl, whisk together pudding mix and milk.
- Then whisk in the lemon extract or lemon juice if using. Allow to sit for 5 minutes to thicken up a little. Spread on top of the cream cheese layer. Cover and place in the fridge for 4 – 6 hours. May be refrigerated overnight.
- When ready to serve, spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you want them) and garnish with fresh lemon zest.
2 lbs of yellow squash.
½ large onion.
1 sleeve Ritz crackers.
1 cup of cheddar cheese.
¾ cup of milk.
½ cup of melted butter.
Salt and pepper.
First, steam the squash and onion lightly, drain and set aside.
In a medium bowl, place 1/2 of crackers and ¾ of cheese.
Place the squash and onion in a large bowl and add the crackers and cheese mixture to it.
Whisk the eggs and milk together in a small bowl then pour over the squash mixture.
Add ½ of melted butter into squash, add some salt and pepper and mix well together.
In a 9×13 pan, spread the squash mixture and top with the remaining crackers and butter.
In a preheated oven to 400 degrees, bake for 25 minutes.
1 box yellow cake mix
1/2 cup oil (I used vegetable oil)
1 (8 oz) can crushed pineapple with juice
1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding
1 (8 oz) can crushed pineapple with juice
Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out
clean. Allow to cool completely on a wire rack.
In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with
the juice. Spread over the top of cooled cake. Enjoy!
22 Golden Oreos Crushed
5 Tbsp Melted butter
4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping
12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin
Preheat oven to 350 degrees.
Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.
These Crock Pot Loaded Baked Beans are a family favorite! Last winter a friend sent me her bean recipe and the kids have been in love with them ever since she brought them over. I personally love that they will eat this since it is packed full of protein between the beans and beef, but since it’s my family we had to tweak it and add bacon.
My favorite part is how easy they are to make! Check out the recipe and let me know if you make this crockpot bean dish too.
1 Can Bush’s Chili Beans I used 27 oz
1 Can Bush’s Butter Beans 16 oz can
1 Can Bush’s Baked Beans I used 28 oz can
1 lb ground and drained ground beef
1 lb of bacon sliced cooked, and drained
1 tsp onion powder
1 tbsp minced garlic
1/2 cup of ketchup
1 tbsp brown mustard
1/2 cup of brown sugar
1 tsp white vinegar
Brown up your hamburger and cook up your bacon (I love having ground beef in the freezer to pull out to use) and drain both of grease.
Spray your crockpot with a nonstick spray, I used my 8-quart crock pot to create this so I would have a lot of room for the ingredients and mixing the ingredients.
Open your cans and dump all the beans in your crockpot
Next, add in the rest of the ingredients and stir
Cook on low for 4-6 hours and serve!!
I love using lemon in desserts and cakes. It’s has a unique flavor. This lemon cake is amazing! Check out how it’s made.
You’ll Need (for the cake):
1 box of yellow cake mix.
1 small box of instant lemon pudding mix.
¾ cup of oil.
¾ cup of water.
4 beaten eggs.
You’ll Need (for the glaze):
2 cups of powdered sugar.
2 tbsps of melted butter.
2 tbsps of water.
⅓ cup of lemon juice.
Preheat the oven to 350° and grease a 9×13 baking pan.
In a bowl beat the eggs and mix in the cake mix, lemon pudding, oil and water until well combined.
Pour the batter in the pan and bake for 30 to 35 minutes.
While the cake is baking, prepare the glaze. Mix the powdered sugar, lemon juice and water until well combined.
Once baked, poke holes in the cake with a wooden spoon and pour the glaze over it.
Simple, easy and delicious! I’m sure that you already know how lemon goes really well with cakes! Give this recipe a shot, you will love it!
Breakfast bundts can also be made ahead and refrigerated, then baked the next morning. I often bake an egg bake the night before and microwave it for future breakfasts. Then you don’t need both eyes open to prepare your breakfast in the morning! I can’t imagine bouncing out of bed to create this meal in the morning. If you have morning energy, you go! I don’t want to hear about it.
This bacon egg and cheese breakfast bundt cake tastes amazing and is so easy to make!! If you’ve never thought of making a bundt cake breakfast it is sure to be a hit during the holidays. A pretty way to present your favorite breakfast items and a great way to take breakfast on the go.
Yummy, Please make sure to Like and share this Recipe with your friends on Facebook.
To Make this Recipe You’Il Need the following ingredients:
1 cup diced Ham
2 c tater tots…still frozen
1 dozen whisked eggs
1 can (8) Pilsbury Grands biscuits..diced up (raw)
2 c. Cheese…your choice…I used Cheddar
1/4 c milk
All mixed together. Put in greased bundt pan. Bake on 400 degrees for 45 mins. When done flip onto platter and cut and serve
You can use any meat or any veggie you want!!!! The key is not to add too much bread and the tater tots add just the right amount of potatoes…they shred up and you would think they were hash browns without making it dense! I have made this SOOOOO many times and varied the ingredients almost every single time! but this morning these were the simple ingredients I used!!! So get creative!!!! you won’t find this recipe anywhere because, as usual I MADE IT UP!