Snickerdoodle Poppers

Snickerdoodle Poppers — shut the front door! This one is too good not to SHARE with your friends — do it! 
 
  • 1 can of Pillsbury Grands Flaky Layers Biscuits
  • 1 Box of instant Vanilla JELL-O  
  • 1 1/2 Cups of Cinnamon Sugar  
  • Oil for frying…  
  • A flavor injector (usually found by the marinades and bbq sauces)
Directions:  
  • Unroll the biscuits and cut them into fourths.
  • Roll each piece into a ball…
    Prepare the instant Vanilla pudding according to the directions and set aside or feel free to make your own Pastry Cream!
  • In a medium pot heat up about 2″ of Canola Oil.
  • Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden.
    Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!
    Carefully inject each popper with some of the Vanilla Pudding.  
Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!

No calories here . . . riiiight

How can a simple recipe taste so good?
Cheesecake Cresent Rolls
  • 2 cans of Pillsbury Crescent rolls cheesecake_crescent_rolls
  • 2 (8oz each) package cream cheese, softened
  • 1 1/2 tsp vanilla
  • 1/4 cup butter, melted
  • cinnamon
  • 1 c sugar
  1. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
  2. Combine softened cream cheese, 1 cup sugar, and vanilla.
  3. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer.
  4. Melt your butter and spread over top of crescent rolls.
  5. Sprinkle generously with cinnamon and sugar.
  6. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned.
  7. Drizzle with a little honey if you like.
  8. Let cool a bit, slice and eat.

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Chocolate Chip Cookie Cheesecake

Ingredients

  • 3 (8-ounce) packages cream cheese, softened
  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
  3. Slice cookie dough rolls into 1/4-inch slices.
  4. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough.
  5. Spoon cream cheese mixture evenly over dough;
  6. top with remaining slices of cookie dough.
  7. Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

from: http://www.facebook.com/groups/shreddingwithtammy/

Hawaiian Ham N Cheese Sliders

 
Here’s what you’ll need
  • 1-2 packages of Hawaiian sweet rolls
  • 1 onion, minced
  • 1 stick of butter
  • 3 Tbs of Dijon Mustard
  • 2-3 teaspoons of Worcestershire Sauce
  • 3 teaspoons of poppy seeds
  • 1 1/2 pounds of shaved deli ham- or more depends how thick you want them
  • 8-10 slices of Swiss cheese or American
Directions:
  1. In a sauce pan melt your butter. Add onion and cook until soft. Then add in your mustard, Worcestershire, and poppy seeds. Simmer for 5 mins
  2. Slice your rolls right down the middle. Place them in a pan with foil
  3. place 2/3 of mixture on bottom of rolls..
  4. Add your ham and then your cheese.
  5. Top with the other side of the rolls and add the rest of the mixture on top.
  6. Bake for 20 mins on 350!
  7. Cut where the lines are in the Hawaiian rolls and you know have perfectly melted sliders. Enjoy!

Shared by Angi Stacy

Chicken Enchildada Dip Roll-ups

 

Ingredients:

  • 2 – 8 oz. packages LOW FAT cream cheese
  • 1 1/3 cup shredded Mexican blend cheese
  • 1 teaspoon garlic, finely minced (I used my garlic press)
  • 1 1/2 Tablespoon chili powder
  • 1 teaspoon cumin (can leave out if you don’t like cumin)
  • Cayenne pepper to taste
  • Salt to taste
  • 1 Rotisserie chicken, skinned and shredded – If you can find a southwest flavored chicken, that would be even better.
  • 1/2 bunch cilantro, chopped
  • 4 green onions, chopped
  • 10 oz. can Rotel tomatoes
  • 1 package jalapeno cheddar tortillas 

Directions: Mix cheeses together until well blended. Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

from: https://www.facebook.com/#!/erin.thomasmort

Crunchy Broccoli

 
  • Preheat oven to 375°
  • Chop a head of broccoli (do not rinse, immediately prior to preparing!)
  • Mince 2-3 cloves of garlic
  • Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
  • Shake it up!!
  • Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious!

Pumpkin Cream Cheese Bars

Skinny Pumpkin Cream Cheese Bars
• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon
• 1 8oz pkg. reduced fat cream cheese
• -few tablespoons of water, to be mixed with cream cheese [I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.]
Directions
  • In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.
  • In a 9×13 pyrex dish- sprayed with PAM-  add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula.
  • Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top.
  • Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers.
  • Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” – to blend it a bit.
  • Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

Cheese Dip

Cheese Dip – It’s super easy, and you’ll have everyone asking for the recipe.
You can switch up the cheese to one of your favorites, a combination of favorites or just cheddar.
Ingredients
  1. 1 8 oz. package cream cheese
  2. 2 cups grated cheddar cheese OR cheese of your choice
  3. 1 cup mayonnaise,or miracle whip, or sour cream,
  4. 1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
Instructions
  1. Place all ingredients in a shallow baking dish (9″ square pan, round quiche pan or bread bows will be perfect!) Microwave on high until the ingredients are melted enough to stir together. (about 2-3 minutes)
  2. Stir until all ingredients are mixed together well
  3. Bake at 350 until lightly browned. (20 minutes)
Dip your favorite crackers or veggies in and enjoy.

Cowboy Casserole

Cowboy Casserole [this is based on a recipe at Taste of Home]
  • 1 1/2 pounds ground beef (I used 80/20) Cowboy_Casserole
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 can (15.25oz) whole kernel corn, drained
  • 1 can condensed cream of mushroom soup
  • 2 cups cheddar cheese, shredded
  • 1/2 cup milk
  • 4 tablespoons sour cream
  • 1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns) Can either let them thaw a bit first or use them frozen.
  1. In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
  2. In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
  3. Grease a 9×13 inch baking dish.
  4. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese
  5. bake at 350 for 25 – 30 minutes, or until golden brown and crunchy.
 
 
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