Candy Corn Poke Cake

Ingredients

one box of white cake mix, plus the fixn's needed to make it
food coloring
14 oz sweetened condensed milk
whipped topping
candy corn

Instructions

Make the cake batter as directed. Then divide it into three equal parts. Color one yellow, one orange, and leave one alone. Make sure you add enough to make it really vibrant.
Spray the bottom of a 9 x 13 pan . Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat). Leave it in there for 20 minutes.
As soon as you pull it out, very carefully add the orange layer, pouring it as evenly as possible around the pan, and gently spreading it out to cover the yellow. Put it back in the freezer for 20 more minutes.
Preheat your oven to the temperature specified on the cake mix.
Taking out the cake batter pan, again, carefully spread the white layer. Let it sit on top of the preheating oven for at least 30 minutes.
Bake according to package directions. As soon as the cake comes out of the oven, poke holes throughout the cake with the end of a wooden spoon. Pour the sweetened condensed milk evenly over the cake, making sure to fill each hole.
Refrigerate overnight. Right before serving, top with whipped topping, candy corn, and enjoy!
**Note, the candy corn tends to bleed into the whip cream, so if you aren't going to be serving it right away, you might want to wait to top it.

(from wineandglue.com)

Pumpkin Shaped Rolls

These pumpkin shaped rolls are the perfect addition to any Holiday meal.


Ingredients
12 Rhodes™ Dinner Rolls or 12 Rhodes Texas™ Rolls, thawed but still cold
2 tablespoons butter, melted
12 pecan pieces, for stems


Instructions
Shape each dinner or Texas roll into a slightly flat ball.
Using scissors, make 6 to 8 cuts, equally spaced, around the outside of each ball about 1/2- inch deep.
Using the handle of a wooden spoon, poke a deep hole into the top of each pumpkin shaped roll.
Place on a sprayed baking sheet and cover with sprayed plastic wrap.
Allow to rise until almost double.
Remove wrap and re-poke stem hole.
Bake at 350°F 15-20 minutes or until golden brown.
Remove from oven and brush with butter.
Insert pecan pieces into pumpkin rolls for stems.

(from Rhodes website)

Hissing Halloweiners

Any little tummy will love these Hallowieners made with Rhodes frozen roll dough. Your costumed creatures will howl with fright-night delight to the very last bite.


Ingredients
6 Rhodes Texas™ Rolls, thawed but still cold
3-inch square aluminum foil
6 hot dogs
8 currants or small raisins
1 egg, beaten
1 red licorice lace


Instructions
Roll each roll into a 15-inch snake, leaving one end a little thicker for the head.
Using a knife and a toothpick, cut slashes and poke holes to decorate the body of the snake.
On larger end of snake poke holes for the nose and slice a 1 1/2-inch opening for the mouth.
Crinkle up the aluminum foil and place in mouth to wedge it open during baking.
Cut slashes across the tail section to resemble a rattler.
Wrap snake around a frank and place on a large sprayed baking sheet.
Poke deep holes for eyes and press currants into them.
Brush well with egg and let rise for 15 minutes.
Bake at 350°F for 15 to 20 minutes or until golden brown.
Place on a cooling rack and carefully remove foil.
Poke a 3-inch piece of licorice into the throat.
Clip the end to make it look like a forked tongue

(from the Rhodes website)

Bone Chillin Breadsticks And Halloween Dip

When little trick-or-treaters are chilled to the bone, warm them up with hot Bone Chillin Breadsticks fresh from the oven! Break one of these bones, and they're ready for dippin in a hip Halloween dip!


Ingredients
12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
Parmesan cheese
poppy seeds
Halloween Dip
1 pound lean ground beef
1 pound processed cheese, Mexican style
10 ounce can diced tomatoes with green chilies, undrained
4 ounce can diced green chilies, undrained


Instructions
Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded.
With scissors, clip 1 1/2 inches into the center of each end.
Separate and lay the cut sides flat on a large sprayed baking pan.
They will look like bones.
Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds.
Cover with plastic wrap and let rise about 20-30 minutes.
Remove wrap and bake at 350°F 15-20 minutes.
Serve with Halloween Dip, if desired.
Halloween Dip:In a frying pan, brown ground beef until completely cooked.
Drain and set aside.
Cut cheese into 1-inch cubes and place in microwave safe bowl.
Microwave until melted.
Add tomatoes and green chilies and mix well.
Combine cooked ground beef with cheese mixture and serve warm.

(from Rhodes website)

Yummy Mummy Pizza

Try this ghoulishly tasty mummy pizza recipe, all your little spooks will love them!


Ingredients
1 loaf Rhodes™ Bread Dough, thawed but still cold
grated cheese
pizza sauce and toppings
1 egg, beaten


Instructions
Roll out dough into a tall, rounded pyramid shape and cut slits all around the outside edge.
Layer the cheese, sauce and toppings in the middle.
At the wide end of the pyramid, lift up the large triangle and tuck the edges behind, before rounding them to form the head.
Weave the cut strips over the toppings, one at a time, covering the ends with the last strip.
This will hold them in place.
Fold the two slits on the narrow bottom into the middle and roll the whole piece up, tucking it under the last woven strip.
Press it down firmly to keep it from coming unrolled.
Clip it in half and pull it slightly apart to form the feet.
Brush the mummy with egg and let it rise for 15-30 minutes.
Bake at 350° F for 25-30 minutes or until golden brown.

(from Rhodes website)

Smiling Jack Sandwich

Who can resist an edible jack-o-lantern sandwich when it's grinning at you?


Ingredients
2 or 3 Rhodes Texas™ Rolls, thawed but still cold
1 egg, beaten
suggested sandwich fillings: barbeque beef and cheese


Instructions
Press rolls together to form a flat oval shape.
With a knife, cut out a wide "V" shape in side of oval.
Rotate "V" about a quarter turn and tuck the point under the pumpkin to form a stem.
Trim, if necessary.
Place on a sprayed baking sheet.
Cut out 3 large triangles for eyes and a nose, and a large crescent shape mouth.
Leave some teeth in, if desired.
Cut 3 curved lines from top to bottom, almost all the way through the dough.
Brush with egg and let rise for 30 minutes.
Bake at 350°F about 20 minutes or until golden brown.
Let cool on rack and then slice horizontally.
Fill with piping-hot barbeque beef and cheese, or your own favorite sandwich-makings.

(from Rhodes website)

Spooky Spider

No Halloween is complete without a sweet spider to add to your dining enjoyment.


Ingredients
Rhodes™ Cinnamon Roll or Rhodes Anytime!™ Cinnamon Roll
icing, included with rolls
black sugar sprinkles
candy eyes
black gum drop
corn syrup
black licorice laces


Instructions


Microwave or bake roll following instructions on package.
Let cool 2 minutes.
Spread icing over roll and sprinkle with black sugar sprinkles.
Place gum drop by the side of the roll and secure with a toothpick.
Press eyes into gum drop with corn syrup.
Cut 8 licorice legs 3-4-inches long.
Poke holes in both sides of roll and press licorice legs in them.

(from Rhodes website)

Magic Wands

Harry Potter parties are not complete without these delicious wands.



Ingredients
2 Rhodes Texas™ or Dinner Rolls, thawed but still cold
1 egg white, beaten
caramel or chocolate, melted
sprinkles and nuts


Instructions
Roll a roll into a 14-16-inch rope to form a wand.
With another roll, use a little piece to form a small rectangle and then wrap this around one end of the rope.
Roll the rest of the roll into a very thin, long rope.
Wrap it around the handle or spiral it up the wand.
Place on a sprayed baking sheet and brush with egg white.
Cover with plastic wrap and let rise for 30 minutes.
Remove wrap.
Bake at 350°F 15-20 minutes.
Let cool and then roll in melted caramel or chocolate and decorate as desired.

(from Rhodes website)

Yummy Mummy Dogs

Any little tummy will love these Yummy Mummy Dogs made with Rhodes frozen roll dough. Your costumed creatures will howl with fright-night delight to the very last bite.


Ingredients
Rhodes™ Dinner Rolls, thawed but still cold
bun length hot dogs
mustard


Instructions
For each Mummy Dog, cut one dinner roll in half.
Roll each half into a 22-24-inch rope.
Cut a 1 1/2 inch piece off to wrap around the top.
Wrap the remaining rope around hot dog from the bottom up 4 1/2 inches.
Repeat to make as many as desired.
Place Mummy Dogs on a sprayed baking sheet.
Bake at 350°F 10-15 minutes or until lightly browned.
Remove from oven, cool slightly Add mustard eyes.
Serve warm with ketchup and mustard.

(from Rhodes website)

Mummy Mini Pizzas

                                      

Try this ghoulishly tasty mummy pizza recipe, all your little spooks will love them!


Ingredients
8 Rhodes™ Dinner Rolls, thawed to room temperature
1/3 cup pizza sauce
8 string cheese
sliced olives


Instructions
Spray counter lightly with non-stick cooking spray.
Flatten each roll into a 3-4-inch circle.
Place on a sprayed baking sheet.
Top each one with about 2 teaspoons pizza sauce.
Poke each one several times with a fork to prevent bubbles from forming.
Bake at 350°F 8-10 minutes.
While pizzas are baking tear 1 string cheese for each pizza into thin strips.
Remove pizzas from oven and place 2 olive slices on each for eyes.
Layer cheese strips in random fashion to resemble mummy bandages.
Trim any strips that are too long.
Return to oven and bake an additional 1-2 minutes to melt cheese slightly.

(from Rhodes website)

Halloween Handwitches

Give yourself a hand this Halloween night, by serving up sandwiches on these fun and easy Halloween Handwitches.


Ingredients
12 Rhodes™ Dinner Rolls, thawed but still cold
1 egg, beaten
sesame or caraway seeds, if desired
sandwich fillings of your choice


Instructions


Flatten one roll into a 4x5-inch rectangle.
Make 4 equal cuts into one end for fingers, cutting the thumb strip 3/4 of the length of the dough and the finger strips 1/2 the length.
Repeat steps for second hand making cuts opposite.
Separate the fingers slightly.
Pull the thumb strip off to the side and cut in half.
Tuck the cut off piece under the palm and press into the dough.
Place hands on a sprayed baking sheet.
Brush with beaten egg and sprinkle with seeds if desired.
Repeat with remaining rolls to make a total of 6 right hands and 6 left hands.
Cover with sprayed plastic wrap and let rise 45 minutes or until almost double in size.
Remove wrap and bake at 350°F 15-20 minutes or until lightly browned.
Use a right hand and a left hand to make a sandwich with the filling of your choice.

(from Rhodes website)

Spider S'mores

Ghosts and goblins of all ages will love making (and eating) these delightful Spider S'mores. Delicious.


Ingredients
6 Rhodes Warm-N-Serv™ Soft Dinner Rolls
3 tablespoons butter or margarine
marshmallows
1/2 cup coarsely crushed graham crackers
chocolate frosting
chocolate sprinkles
M &M’s
licorice laces cut into 4-inch lengths


Instructions


Bake rolls following instructions on package.
Place on rack to cool.
When cool, slice off tops and hollow out to make a small bowl.
Place butter in a saucepan and melt.
Add 40 marshmallows and continue cooking on low until completely melted*.
Add graham crackers and combine well.
Quickly fill each hollowed out roll with the marshmallow filling while it is warm (over fill just a little).
Replace the roll tops.
Frost each one with chocolate frosting and cover with chocolate sprinkles.
To make the eyes, cut slices off of a marshmallow, using a hot, wet, sharp knife.
Add M&M’s to each eye and one for a nose.
Make holes with a wooden skewer where legs attach and poke in the licorice pieces.
*Can be melted in the microwave using a large microwave safe bowl.
Use 20 second intervals until completely melted and then add your graham cracker crumbs.

(from Rhodes website)

Ghostly Three Cheese Pizza

Ingredients
12 Rhodes™ Dinner Rolls, thawed to room temperature
½ cup pizza sauce
¾ cup grated provolone cheese
¾ cup grated mozzarella cheese
¾ cup grated white cheddar cheese
deli pepperoni slices
purple onion rings
salami slices
olive slices
green pepper


Instructions


Spray counter lightly with non-stick cooking spray.
Combine rolls and shape into a large teardrop shape.
On rounded end cut down sides 3-4 inches to form arms.
Pull arms out and tuck pointed ends under.
Place on a large sprayed baking sheet.
Pull bottom of ghost to one side.
Poke with a fork several times to prevent bubbles from forming.
Pre-bake at 350°F 10-15 minutes.
Remove from oven and cool slightly.
Spread pizza sauce evenly over crust.
Sprinkle evenly with cheeses.
Using remaining ingredients, decorate face as desired.
Bake an additional 10-15 minutes or until cheese is nicely melted.

(from Rhodes website)

Edible Eyeballs

Spooky eyeballs looking at you. Fun to eat and easy to do!


Ingredients
6 Dinner Rolls, thawed but still cold
1 cup pizza sauce
12 pepperoni slices
mozzarella cheese, cut into 1/2-inch cubes
green olives, with pimento
1 beaten egg


Instructions


Spray counter lightly with non-stick cooking spray.
Flatten each roll into a 4-inch circle.
Top each one with 1 pepperoni, a spoonful of pizza sauce, 3 cubes cheese and 1 more pepperoni.
Pull sides of the roll up over the fillings and pinch together securely to seal.
Place in a sprayed muffin tin, seam side down.
Brush each one with egg.
Bake at 350°F 15-20 minutes or until nicely browned.
Remove from pan and cool slightly.
With a knife, pierce the top of the eyeball slightly and twist the knife to make a small hole.
Place the green olive with pimento into the hole to make an eyeball.
Place some pizza sauce in a small squeeze bottle to draw bloodshot veins on each eye.
Serve with more pizza sauce for dipping, if desired.

(from Rhodes website)

Witches Brew

This recipe comes from the Red Brick Tavern in Lafayette, Ohio where the ghost of a scorned young woman is said to roam the bar.

Here we go –

2 oz of mixed Cranberry and Pineapple juices

2 oz 7-Up soda

1 ½ oz Malibu, coconut Rum



Mix the 7-up and juices in a double old-fashioned glass with ice. Pour the rum down the inside of the glass right before serving.

Pumpkin Crunch Cake

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

3 eggs

1 1/2 cups sugar

1 1/2 tsp cinnamon

1/2 tsp salt

1 box yellow cake mix

1 cup pecans, chopped (roasted, candied optional)

1 cup butter/margarine, melted



Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Pumpkin Cake Doughnuts

With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect on-the-go breakfast for a crisp autumn day.

Doughnuts
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar*
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons All-Purpose Flour**
*See "tips," below, for a lower-sugar option.
**See tips, below, to substitute Self-Rising Flour.

Coating
3 tablespoons cinnamon-sugar

Directions
1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3) Add the flour, stirring just until smooth.
4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
6) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
7) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.
8) Cool completely, and store (not wrapped tight) at room temperature for several days.
Yield: 12 doughnuts or 15 muffins.

Tips from our bakers
We've baked these doughnuts cutting the sugar back to just 1 cup; and while they were slightly less tender, we found them just as delicious. 

Want to make these doughnuts with Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes. 

Don't wrap leftover doughnuts tightly in plastic; they'll become soggy. If you're not going to consume all of the doughnuts at one sitting, add the final coating of cinnamon-sugar only to those you'll eat; store the rest, without their sugar, on a plate covered with a cake cover; or in a plastic bag that's not fastened shut. Add cinnamon-sugar coating just before serving.

Dirty Bathwater Punch

INGREDIENTS

1(12 ounce) can frozen lemonade
1(12 ounce) canfrozen pink lemonade
1(12 ounce) can frozen limeade concentrate
1(1 1/2 gallon) container rainbow sherbet


DIRECTIONS


About 45 minutes before serving time, set cans of lemonade and limeade and container of sherbet out to thaw.
After 15 minutes, scoop out half of the sherbet container's contents.
Mix it into a brownish color.
Return this mixture to the empty half of the sherbet container and to the freezer.
Prepare lemonades and limeade according to the can directions.
Pour into punch bowl.
Float scoops of the brownish sherbet on top of the lemonade mixture spreading it around to look like dirty brown suds.
Do not stir.

Strawberry Cheesecake Lush

Ingredients
1 package Golden Oreos (crushed)
6 tablespoons butter, melted
8 ounces softened cream cheese
1 cup powdered sugar
1 (16-ounce) container Cool Whip, divided
2 packages (3.4 ounce each) instant cheesecake pudding mix
3 cups milk
3½ cups sliced strawberries


Mix crushed cookies & melted butter together. Press the crushed cookies mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.

Beat 1 cup of powdered sugar, cream cheese until smooth, fold in 1 cup of Cool Whip. Spread over your cookie layer.

Then mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

Layer fresh sliced strawberries on top and spread the remaining Cool Whip on top.


Refrigerate until ready to serve!

(found on Budget 101 website)

Fried Pickles

You'll Need:

2 1/2 cups dill pickles, drained and patted dry

1 cup milk

1/2 cup all-purpose flour

1/4 cup yellow cornmeal

2 eggs

2 teaspoons Cajun seasoning

3/4 teaspoon Italian seasoning

1/2 teaspoon cayenne pepper

kosher salt and freshly ground pepper, to taste

vegetable oil, for frying

Dip:

1/3 cup mayonnaise

1 tablespoon drained horseradish

2 1/2 teaspoons ketchup

1/2 teaspoon Cajun seasoning

In a fry daddyor heavy saucepan, fill it with cooking oil (whatever kind you prefer is fine!) about 1/3 full.

Heat the oil over medium-high heat until it reaches 350º F on a deep-fryer thermometer.

While the oil is heating combine mayonnaise, horseradish, ketchup and Cajun seasoning in a small bowl, mixing to create a sauce. Cover the sauce and refrigerate it to allow the flavors to marry while you cook the pickles.

Whisk eggs and milk together in a large bowl until smooth.

In a bowl (or zip-close bag) combine flour, cornmeal, Cajun seasoning, Italian seasoning, cayenne, salt and pepper. Seal the bag and shake to thoroughly mix the ingredients. Taste and adjust seasoning, if needed. 

Dip the pickles into the egg mixture, soaking them completely, then transfer them immediately into the seasoned crumb mixture, dredging them thoroughly.

If you want an extra thick layer of crunchiness on the pickles, repeat the dipping process (egg first, then seasoned crumbs).

Gently shake off excess and carefully lower pickles into the hot oil, frying in small batches until golden brown on both sides. (You'll need to flip them!) Remove them carefully using a slotted spoon to allow the grease to drain and transfer them immediately to plate that has been lined with a clean lint-free cloth or paper towels to drain.

Apply a touch of salt and pepper and serve immediately with the dipping sauce.

(found on Budget 101 website)

Crockpot French Dip Sandwiches

Crockpot French Dip Sandwiches

Ingredients
1 can french onion soup (10.5 oz)
1 can beef broth (10.5 oz)
1 can or bottle of beer (12 oz)
1-3 lbs of pork tenderloin or some kind of roast
french rolls or something similar
swiss or provologne cheese slices

Directions
Pour beef broth, french onion soup, and beer into crockpot
Put tenderloin or roast in crockpot as a whole
Cook on low for 7 hours
About 30 minutes before time is up, shred the meat with a fork
Re cover and continue cooking for the remaining 30 minutes
Slice open bread and put swiss cheese slices inside
Put in oven at 200 degrees for 10-15 minutes or until toasty
Remove from oven and fill em up with meat.

SIMPLE HOMEMADE BLUEBERRY COBBLER

Serve with whip cream or a scoop of vanilla ice cream!

Ingredients:
2 cups of fresh blueberries (you can use 1 can of blueberry pie filling if you want but it will be sweeter)
1 cup sugar
3/4 cup flour
1/2 cup butter
2 teaspoons baking powder
3/4 cup milk
pinch of salt
Preheat oven to 350 degrees F
Put the butter in 8"x 8" square baking dish and put in oven until butter is completely melted.
Mix the dry ingredients with the milk then pour over the melted butter. Do Not Stir. Carefully add spoonfuls of blueberries on top of the mixture. Do NOT Stir.
Bake in over for 45-50 minutes until golden brown.

Sweet Potato Casserole

Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)
Directions:
1
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2
Preheat oven to 350 degrees.

3
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4
Pour mixture into buttered baking dish.

5
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6
Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Monster Cookies

Ingredients
1 White Cake Mix Box
1⁄2 cup butter softened
1⁄2 tsp. vanilla
1 8 oz. Cream Cheese Bar softened
1 egg
Powdered Sugar
Food Coloring ( I used NEON food coloring to make them more vibrant)
Candy Eyeballs

Instructions
1. Beat butter, vanilla, egg and cream cheese until fluffy.
2. Mix in cake mix. Divide batter into bowls for the amount of colors you want.
3. Add food coloring to each individual bowl and mix until all combined.
4. Chill for 30 minutes.
5. Roll into balls and dip in a bowl of powdered sugar.
6. Place on greased cookie sheet and pat down a bit.
7. Bake at 350 for 10-12 minutes
8. Add candy eyeballs while cookies are still warm. ENJOY!

John Wayne Casserole

Ingredients
2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers
Directions
1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Saute remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

German Chocolate Cookies

Chocolate Cookie

2 sticks butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs, beaten

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

Pinch salt

German Chocolate Frosting

1 cup evaporated milk

1 cup sugar

3 egg yolks

½ cup butter

1 teaspoon vanilla

1 1/3 cup sweetened shredded coconut

1 cup chopped pecans

Optional: ¼ cup chocolate candy coating, melted for drizzle

Directions

Chocolate Cookie

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.

Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

German Chocolate Frosting

Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.

Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my time for 11 minutes and 30 seconds, this seems to work every time.

Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.

Spread frosting over the tops of cooled cookies.

Optional: Drizzle with melted candy coating and let set up.

Easy Breakfast Cheese Danish

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

Crockpot Cashew Chicken

Yields 4-6 servings.
Ingredients:
1/4 cup all purpose flour
1/2 tsp. black pepper
2 pounds boneless, skinless chicken thigh tenders or breast
1 Tbsp. canola oil
1/4 cup soy sauce
2 Tbsps. rice wine vinegar
2 Tbsps. ketchup
1 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.
Note: If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.