Death by Chocolate

1 box Betty Crocker Fudge Brownie Mix
1/2  Cup Melted Butter
4  Eggs
1 Pouch Betty Crocker Chocolate Cookie Mix

So good you think you died and gone to heaven!!

• Mix all indgredients together
• Pour in crockpot
• Cook on low for 3 hours

I recommend that you use a crockpot liner for this recipe.  

Pizza Dip

Momma Mia!

1 pkg softened cream cheese

3/4 cup mayo

1 1/2 cups shredded Provolone cheese

8 oz sliced pepperoni

2 tomatoes (chopped)

1/4 cup chopped black olives optional

1/4 cup chopped green peppers (optional)

• Set 1/2 cup of Provolone off to the side
• Mix rest of ingredients together until blended well
• Spoon into a six cup casserole dish
• Sprinkle remaining Provolone on top
• Bake at 350 degrees until bubbly
• Serve with pita chips, garlic bread, bread sticks, or crusty Italian rolls.



Rotel Chicken Spaghetti

4 -6 chicken breasts, cooked & chopped

1 can cream of mushroom soup

1 can chicken broth

1 can Ro-Tel tomatoes

1 lb Velveeta cheese, cubed

12 ounces spaghetti, cooked & drained

Mix soup, broth, and Ro-tel

In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.

Bake at 350 degrees until cheese is melted.

Blonde Brownies

1 cup sifted all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts

1/3 cup butter

1 cup packed brown sugar

1 egg

1 tablespoon vanilla extract

2/3 cup semisweet chocolate chips *

• Mix  flour, baking powder, baking soda, and salt and set aside.
• Melt butter and add brown sugar and vanilla.
• Add egg to brown sugar mixture and blend well.
• Add flour mixture and mix well.
• Spread in 9 x 9 pan.
• Sprinkle chocolate chips on top.
• Bake for 20 to 25 minutes

*You can add practically any flavor chip to this versatile recipe.  Butterscotch chips are really yummy!

Nanny's Peanut Butter Cookies

Got milk ???

1 cup softened butter

1 cup white sugar

2 egg

1 cup brown sugar (packed) 

1 egg yolk

2 teaspoons vanilla extract

1 (18 ounce) jar peanut butter

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped peanuts

In a large bowl, cream butter, white sugar, and brown sugar until smooth.
Add the eggs, yolks, and vanilla; mix until fluffy.
Stir in peanut butter.
Sift together the flour, baking soda, and salt; stir into the peanut butter mixture.
Stir in the peanuts.
Refrigerate the dough for at least 2 hours.
Roll dough into walnut sized balls.
Place on the prepared cookie sheet and flatten slightly with a fork.
Bake for 12 to 15 minutes at 350 degrees. 
These cookies taste great when slightly undercooked.

Crab Rangoons

2 pkg softened cream cheese
1 cup sugar
2 T minced green onions
4 dozen wonton wrappers
1/2 to 3/4 cup minced crab (imitation or real)

• Combine cream cheese, sugar, chives and crab until smooth
• Drop small spoonful in center of wrapper
• Fold wrapper from a square into a triangle making sure the edges are sealed (dipping finger in water and running along edge will help this
• Deep fry until golden brown
• Serve hot

To learn how to fold a wonton a little fancier watch this video by Dennis Mong.

Fried Okra Salad

I don't really like okra but when I tried this I ate two big bowls!!!

6 slices bacon
2 packages (10 oz each) frozen sliced okra (unbreaded), thawed
cornmeal for coating (season cornmeal for added flavor)
1 large tomato
1 small to medium onion
1/3 c. sugar
1/4 c. red wine vinegar
3 tbsp. oil

• Fry bacon until crisp, set aside.
• Add enough oil to the bacon drippings to fry okra.
• Lightly coat thawed okra in cornmeal.
• Fry okra in oil until cooked through, set aside to cool to room temperature.
• Just before serving, crumble bacon into okra.
• Chop tomato and onion and stir into okra.
• Mix sugar, vinegar, and oil, make sure sugar is dissolved
• Toss salad with dressing before serving.

Sausage and Cream Cheese Crescents

1 pound sausage

1 pkg cream cheese

2 cans crescent rolls

• Fry sausage (crumbled) until just done and drain
• Thoroughly mix sausage with cream cheese
• Spoon mixture into crescent roll triangle and roll up according to directions on can
• Bake at 350 degrees until crescent rolls are done.
• Serve with scrambled eggs for breakfast or serve as an appetizer.

If you like this you might also like Best Ever Breakfast Casserole.

Best Ever Breakfast Casserole

I modified a recipe from a dish I saw on a cooking show several years ago.  It was way too complicated and had Feta cheese.  This is my version because I'm lazy and I'm not a fan of Feta cheese.  Enjoy!

1 can crescent rolls
1 lb sausage
6 eggs
1 pkg cream cheese

1 1/2 cups cheddar cheese

• Layout 1 can of crescent roll dough flat in a 9 x 13 casserole dish.
• Bake at 350 degrees for 10 minutes or until just done (not brown but not gooey)
• Brown sausage and drain.
• Mix sausage with cream cheese.
• Soft scramble  the eggs, you want them still a little wet
• Mix with sausage/cream cheese mixture
• Spoon on top of crescent rolls
• Top with cheddar*
• Bake at 350 degrees until cheddar is melted

* you may also top it with crumbled bacon and I like to add some provolone cheese in addition to cheddar

If you like this you might also want to try Sausage and Cream Cheese Crescents.

Fudgey Cake

1 box Fudge cake mix
2 cups buttermilk
3 eggs (well beaten)
2 cups oil
1 box chocolate pudding mix

• Mix all ingredients
• Grease and flour two nine inch cake pans
• Bake at 350 degrees for 25 to 30 minutes or until done.
• Cool and frost with Creamy Cool Whip Frosting

Creamy Cool Whip Frosting

In honor of my Katiebug's 13th birthday!

1 envelope Dream Whip Frosting Mix
1 pkg cream cheese softened
1 large tub Cool Whip

• Whip together softened cream cheese and Dream Whip until creamy
• Whip in Cool Whip until mixed thoroughly
• Add coloring if desired
• Frost cake and store in refrigerator
• Goes well with Fudgey Cake

* Substitute chocolate Cool Whip and chocolate pudding mix to make Creamy Chocolate Frosting

Apple Enchiladas

Cherries or peaches can be substituted for apples.

1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

• Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
• Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
• In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
• Pour sauce over enchiladas and let stand 45 minutes.
• Bake in preheated oven 20 minutes, or until golden.
• Serve with vanilla ice cream.

Southern Style Corn

6 T butter
2 T flour
2 T sugar
1 t salt
1/2 cup milk
1 can whole kernel corn

• Melt butter in skillet.
• Mix flour, sugar, and salt together real well.
• Add corn, and dry mix to the butter and stir thoroughly.
• Add 1/2 cup milk.
• Cook, covered, for 10 minutes on low heat.

Tamale Pie

1 lb ground beef

1 medium chopped onion

1 T chili powder

1/2 cup chopped green pepper

3/4 t salt

3/4 cup cornmeal

1 1/2 t baking powder

1/3 cup milk

1 T sugar

1 T flour

1 egg (beaten)

1 T oil

1 can whole kernel corn (drained)

1 can diced tomatoes

1 can black beans (drained and rinsed)

• Brown beef with onion and drain.
• Add tomatoes, 1/4 t salt, chili powder, corn, green pepper, and black beans.
• Simmer for 15 minutes.
• Pour into greased 2 quart casserole dish.
• Combine cornmeal, flour, sugar, 1/2 t salt, baking powder, egg, milk, and oil.
• Stir until just moistened.
• Spread mixture over beef.
• Bake at 425 degrees for about 25 minutes or until corn bread is brown.
• Serve with cheese and sour cream on top.

Easy BBQ Chicken

2  to 2 1/2 pounds chicken
16 ounces Coca cola
1 bottle BBQ sauce

• Place chicken in a large deep pan.
• Mix Coke and BBQ sauce.
• Pour over chicken.
• Simmer until chicken is tender and sauce is thick.

Mamaw's Liver and Onions

Not a favorite of most but, I sure love it!

1 to 2 pounds beef liver
2 envelopes Lipton onion soup mix
1 medium onion

• Coat liver in flour and salt
• Fry until browned
• Place liver in a crock pot.
• Empty soup packets and sliced onion on top.
• Cover with water.
• Simmer on low until tender.

Carmel Pecan Ice Cream

Scooter's favorite ice cream!

2 T butter
1 cup chopped pecans
1/2 cup white sugar
1 quart half and half
1 cup firmly packed brown sugar
1 (12 oz) jar caramel ice cream topping
1 T vanilla
1 quart whipping cream

• Combine butter, pecans, and white sugar in an 8 inch skillet
• Cook over medium heat, stirring constantly until sugar melts and turns golden brown (6 to 8 min)
• Drop by rounded teaspoonfuls onto wax paper and let cool
• Break into small clusters and set aside
• Combine half and half, brown sugar, and caramel and mix well
• Stir in whipping cream and pecan clusters
• Pour mixture into a one gallon ice cream freezer and freeze according to instructions
• Pack freezer with additional ice and salt and let stand one hour to ripen before serving.
• Makes 3 quarts

Cranberry Salad

1 large box cherry jell-o

1 can mandarin oranges (drained)
1 small can crushed pineapple
2 cups hot water
1 cup chopped nuts
1 lb. cranberries
1 1 /2 cups sugar

• Freeze cranberries
• Put frozen cranberries in food processor and chop fine
• Make jello using half amount water called for.
• Dissolve sugar in jello.
• Mix jello, cranberries, nuts, mandarin oranges and pineapple together. 
• Will keep in frig 2-3 weeks.

Blueberry Delight

2 sticks melted butter
2 cups flour
1 cup chopped pecans
8 oz cream softened cream cheese
1 large carton cool whip
1/2 box powdered sugar
1 can blueberry pie filling

• Mix butter, flour, and pecans
• Pat into an 11x13 pan. 
• Bake 25 to 30 minutes and let cool.
• Mix cream cheese, 1/2 of the cool whip and powdered sugar
• Spread over cooled crust
• Top with blueberry pie filling
• Store in refrigerator

Mix and spread over cooled crust. 

Texas Salad (Slaw)

1 large cabbage

1 onion

1 carrot

1 bell pepper

1 cup sugar

3/4 cup white vinegar

3/4 cup vegetable oil

1/4 cup water

2 T salt

1 t ground mustard

1 t celery seed

1/2 t turmeric

• Grate vegetables and mix sugar over them. 
• Heat vinegar, oil, water, salt and spices to boiling point. 
• Pour over vegetables and mix. 
• Refrigerate at least 4 hours before serving.