It really sounds good.

Try it...you'll like it!

Gooey Butter Cookies Recipe

Ingredients

Yellow Cake Box Mix
½ cup butter
½ tsp. vanilla
1 8 oz. Cream Cheese bar
1 egg
powdered sugar

Instructions

Beat butter, vanilla, egg and cream cheese until fluffy.
Mix in cake mix.
Chill for 30 minutes.
Roll into balls and dip in a bowl of powdered sugar.
Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.

MUSHROOM MOZZARELLA BAKE

1 lb fresh mushrooms, sliced (0.454 kg)
3 tbsp butter (45 mL)
3/4 tsp seasoning salt (3 mL)
2 tbsp whipping cream (30 mL)
1 tsp dried parsley (5 mL)
1/4 tsp black pepper (1 mL)
3/4 cup grated Mozzarella cheese (175 mL)

Preheat oven to 350°F (180°C).

In large frying pan or electric frying pan with lid (slightly ajar), fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.

Yield: 6 servings

OK, for all you green foodies, here ya go.

Avocado Salsa

Ingredients

3 avocados, diced chunky
¼ cup chopped red onion
3 Roma Tomatoes, diced
⅛ cup fresh cilantro, finely chopped
1 Tbsp. lime juice
¼ tsp. garlic salt
⅛ tsp. pepper

Instructions

After you have diced and chopped the avocados, red onion, Roma tomatoes and cilantro, combine in a medium bowl. Add lime juice, pepper and garlic salt.
Toss and lightly stir to combine flavors.

EASY & YUMMY STROMBOLI


Ingredients:
Premade Pizza Dough
Cheese (Try: Provolone, Swiss, Mozzarella) (6-8 oz)
Meat (Try: Ham, Hard Salami, Turkey) (6-8 oz)
1 Beaten Egg Yolk
Garlic Powder
Dried Oregano
Dried Parsley

Instructions:
Preheat oven to 375ᵒ. Get out your dough. If you are able to make your own dough that’s fantastic, but store bought is fine for this. Roll out your dough into a rectangular shape. Put a layer of meat over the entire surface, leaving about an inch of dough showing all the ends and maybe 1/2 an inch at the long sides. Put a layer of cheese over the meat, again leaving room all the way around.

Sprinkle a fine layer of each garlic powder, oregano and parsley, over the cheese.

Roll it up starting at one of the shorter ends. Pinch the ends closed and place it on an oiled baking sheet seam down. Use a brush to paint the entire exposed surface with the egg yolk. Sprinkle a little cheese and seasoning over the top and bake at 375ᵒ for 25-30 minutes or until golden brown all over. Let stand a few minutes before cutting to serve.

For a twist add a marinara sauce or Greek yogurt ranch to dip it in!

BREAKFAST HASH

Ingredients:
1 lb Breakfast Sausage of your choice
6 Eggs
1/4 Cup of Milk
1 Green Pepper
1 Yellow Onion
1 Bag Southern Style Hash browns (thawed)
1/4 Cup Chicken Broth
1/2 Stick Butter
Franks Hot Sauce (to your liking)
3 Cups Shredded Cheese of your choice
Salt & Pepper to Taste

Directions:
Cook onions and green peppers till soft (about 10 minutes)
Mix Sausage in and cook till done
Add Thawed Potatoes, Chicken Broth, 1/2 Stick Butter, Hot Sauce and Salt & Pepper.
Stir gently so the potatoes do not break down!
Add 1 Cup Cheese and Stir.

If you are using an oven proof skillet then mix the eggs and milk and pour over the entire mixture. Add the two cups cheese to the top.
If you are not using an oven proof skillet transfer mixture to a casserole dish THEN pour egg mixture and cheese over it.
Bake at 350 until eggs are set and cheese is melted. Should take about 15 minutes depending on your oven.
Enjoy!

Brownie Pecan Pie Ooey Gooey Butter Cake
Prep time: 20 mins
Total time: 1 hour 30 mins
Serves: Serves 12

A fudge brownie layer, topped with a pecan pie filling and then a cheesecake layer. Ooey gooey cake at it's best!
Ingredients
Base

1 18.3 oz. fudge brownie mix
1 egg
6 tablespoons melted butter
¼ cup water

Pecan Pie Filling

3 large eggs
1 cup light corn syrup
⅓ cup packed light-brown sugar
¼ cup granulated sugar
4 tablespoons butter, melted
2 teaspoon vanilla extract
½ teaspoon salt
2 cups pecan halves

Topping

1 8 oz. cream cheese, room temperature
3 eggs
1 teaspoon vanilla
½ cup butter, melted
3 cups confectionery sugar

Instructions

Preheat oven to 325 degrees. Spray a 9 x 13 pan.
Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some won't mix in add another tablespoon of water. This batter will be really thick.Spread it out on the bottom of the pan. Pat the dough into place.
In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended together. This will take a couple of minutes with a mixer or a whisk. Add the pecans. Stir in. Spread out on top of brownie base, getting the pecans as even as you can.
Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling like shown in the picture above. Carefully put this in the oven.
Bake until the center shakes slightly. If you touch down on the cheesecake part it will feel firm. It will just be starting to turn brown. Start checking this at about 50 minutes. Mine took 1 hour and 10 minutes.

Awesome recipes Skunk.

I'm going to try those 39 calorie brownies.

After grilling some steaks/vegetables for dinner, I decided to make desert. Super simple and quick.

Grilled Pineapple:

Ingredients/Prep (done at least an hour before grilling)-

- 1 cored and skinned pineapple cut into 2 inch slabs

- 1 stick of salted butter melted in a pot/cup

- 1 tablespoon of ground cinnamon

- 3 tablespoons of hot sauce (I just used Frank's Red Hot)

- 2 tablespoons of honey

- 1 zip lock bag

Melt the butter and add the honey, cinnamon, and hot sauce. Stir to combine.

Place the pineapple slabs in a zip lock with the marinade and keep at room temperature for at least 30 minutes prior to grilling.

Cooking instructions:

- On a HOT grill (400 degrees or more), sear the pineapple 2-4 minutes each side.

- Give one final brush with marinade mixture before flipping to other side.

- Serve

The beauty of this dish is that it carmelizes the sugars on the surface of the pineapple but retains a bit of tartness in the middle of the cut slab. The cinnamon and hot sauce add a complexity that is both tangy and sweet.

I served this last night to my wife as a surprise desert and she was nuts for it :-)

Enjoy!

Making an omelette isn’t the hardest thing ever, but it does take a lot of time if you’re cooking for several people.

Start by dicing up some onions and ham (or bacon) and sauté it in a frying pan with oil or butter over medium heat. Put any kind of vegetables you like. It’s an omelet so get creative!

Now lightly grease a muffin pan and place the onion and ham mixture evenly into each hole.

In a mixing bowl, crack 8 eggs, pour in a ¼ cup of milk, 1/2 tsp baking powder, 1tsp oil, and season with salt and pepper to taste.

Then whisk everything together.

Place some grated cheese onto the onion and ham mixture, then pour the mixed egg mixture into each hole. Next put the muffin pan into the pre-heated oven at 375°F for about 20 to 25 minutes.

After they’re cooked, allow them to cool in the pan for about 5 minutes so they won’t stick to the side.