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.