String Cheese Balls

String cheese chopped into bite size pieces, dipped in milk and bread crumbs, baked at 425 for 8-10 minutes- serve with marinara sauce! Kids will love this...AND it's baked not fried!

Pepper Jack Meat Loaf

1 lb ground beef, turkey or chicken
1 cup celery, diced
½ cup onion, diced
1 cup oatmeal or crumbled saltine cracker
2 eggs
2 cups pepper jack cheese shredded
¼ cup ketchup
1/8 tsp chili powder
Salt and pepper

Preheat oven to 400 degrees F. Grease a loaf pan.

Mix meat, celery, onion, oatmeal or crackers, eggs together well. Press half of the meat mixture into prepared loaf pan. Place cheese over meat mixture. Top with remaining meat mixture and press down to seal. Spread ketchup over top of meat loaf….sprinkle with chili powder, salt and pepper.

Bake, covered lightly with foil, for 30 minutes.

Increase oven temperature to 425 degrees F, remove cover and continue to bake for 20 minutes or until edges are bubbling and knife inserted in center comes out clean.

Let sit for 5 minutes then slice and serve.

And another fb jewell!

WEIGHT WATCHER EASY PEACH COBBLER

Ingredients
2 lb. frozen peaches
1 box yellow cake mix
... 1 can(s) diet 7up or sprite

Directions
1 Spread frozen peaches in Pam sprayed 13x9 pan.
2 Sprinkle dry cake mix over peaches. (try sugar free Pillsbury for less)
3 Pour 7up over cake mix.
4 Cover with foil and bake for 20 minutes at 350 degrees.
5 Uncover and bake for 40 minutes.
6 ENJOY!!

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving.

OK, so I like food.

Recipe of the Day!! Apple Cinnamon Bread!

Don't forget to share on your timeline so you always have this yummy one.

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

OK, so I like food. Don't judge me.

I love ranch dressing, but it's full of fat and calories, until now. This whole jar of Ranch Dressing is only 1.75 grams of fat and 255 calories! 1 cup plain Greek yogurt 1 packet hidden valley ranch mix 1/2 cup 1% milk. Whisk together, chill 1 hour before use. Perfect consistency and tastes better than bottled!

Crockpot Cashew Chicken.. Oh so good!!!!!!!!!!

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp 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 ( I love cashews so I would add more )


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. Makes 4-6 servings.
If you like the sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients...

Banana Split Dessert

2 cups graham cracker crumbs (about 10 whole crackers crushed)
1 1/4 Cups Sugar, Divided
1/3 Cup Butter, Melted

2 packages (8 oz each) cream cheese, room temperature
1 Can (20 oz) crushed Pineapple, drained
1 cup strawberries, sliced thin
4 ripe bananas
2 cups cold Milk
1 Large box instant Vanilla Pudding
2 cups heavy whipping cream
2 tsp pure vanilla extract
1/4 cup powdered sugar
1 cup chopped pecans or walnuts

In a medium sized bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9 x 13 inch pan. Set aside.

Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple. Add sliced strawberries over bananas.

In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream/powdered sugar mixture and fold into pudding. Layer pudding over bananas. Spread remaining whipped cream over pudding and sprinkle with huts. Chill for 5 hours before serving.

NOTE: You can also use 1 carton (8 ounces) Cool Whip, thawed instead of the whipped cream.

Might have already posted this once before, but Oh well. I LOVE these things. Plus the fiber is good for you.

Chocolate Oatmeal No Bake Cookies

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

OK, so this is cheating. BUT you get all the recipes AND shopping list to boot!

Easy Cheeseburger Casserole (makes 3 freezer meals)

For the topping:

2 pounds of ground beef (again, mine was pre-cooked)

1 onion, diced very finely

Six cups Cheddar Cheese, grated

For the crust:

5 cups of self rising flour

3/4 cup of sour cream

1 egg

1 cup (more or less) of water



Directions:

In a saute pan, cook together the ground beef over medium high heat until onion is soft. Set aside to cool.

Make the crust first by combining the flour, egg, sour cream and enough water to bring it together into a thick, but spreadable consistency.

Spray the pans (I used three round pans) and spread a layer of the dough into each one. 4. Sprinkle the cooled meat mixture over the dough, then top each one with about 2 cups of cheddar. Top with lid.

Write on lid: Bake at 350 degrees for 25-30 minutes, until cheese is lightly browned and bubbly.

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Tex Mex Chicken Casserole (makes 4 casseroles)

4 chicken breasts, cooked and shredded

8 cups of cooked rice

2 can of Rotel tomatoes

2 packs of taco seasoning

2 cans of whole kernel corn, drained

2 cans of black beans (undrained)

1 small can of black olives, drained

6 cups of cheddar cheese, grated

Directions:

Mix together all of the ingredients in a bowl, except the cheese. Divide out into four pans, then top each with the cheddar cheese and top with cardboard topper.

Write on lid: Remove cardboard piece and bake at 350 until thoroughly heated and cheese is melted (all ingredients are already cooked, so it’s just a matter of heating it well.) *Serve with sour cream and salsa on top and tortilla chips.



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Chicken Casserole (makes 3 casseroles)

4 shredded, cooked chicken breasts

5 cups of cooked rice

2 cans of cream of chicken condensed soup

1 cup of chicken broth

2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each)

1 Tablespoon of salt

1/2 Tablespoon of black pepper

3 cup of French’s onions

3 cups of shredded cheddar cheese

Directions:

In a small bowl, combine the cheese and onions together – set aside (for the topping)

In a large bowl, combine the rest of the ingredients together, then separate into pans. Top each one with 1/3 of the topping mixture and freeze.

Write on lid: Bake at 350 until thoroughly warm and cheese is melted (everything is already cooked in the casserole.)



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Cheesy Hashbrown Potato Casserole/ Funeral Potatoes (makes 1 freezer meal)

Potatoes:

12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns

2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)

2 cups sour cream (light is fine)

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onions

Topping:

2 cups crushed corn flakes

2 Tbsp butter, melted

Directions:

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9×13 inch baking dish (or put frozen hash-browns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Cover with cardboard lid.

Write on lid: Bake at 350 degrees for 30 to 40 minutes. Serve with sliced ham and veggies.



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Baked Cheesy Chicken Penne (makes 2 freezer meals)

6 tablespoons butter, plus more for baking dishes

kosher salt and black pepper

1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)

1 teaspoon olive oil

2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)

1/2 cup plus 2 tablespoons flour

6 garlic cloves, finely minced

6 cups whole milk

10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

1 cup sliced oil-packed sun-dried tomatoes, drained

1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

1 1/2 cup freshly grated Parmesan (about 6 ounces)

Directions:

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months.

Write on lid: Preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.




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SHOPPING LIST (to make ALL the above recipes):

12 FOIL CASSEROLE DISHES with lids, all sizes (I got mine at Dollar Tree)

2 pounds of ground beef (mine was pre-cooked)

10 chicken breasts, cooked and shredded

1 and ⅓ onions, diced very finely

16 cups Cheddar Cheese, grated

5 cups of self rising flour

3/4 cup of sour cream

1 egg

13 cups of cooked rice

2 cans of Rotel tomatoes

2 packs of taco seasoning

2 cans of whole kernel corn, drained

2 cans of black beans (undrained)

1 small can of black olives, drained

4 cans of cream of chicken condensed soup

1 cup of chicken broth

2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each)

1 Tablespoon of salt

3 cup of French’s onions

12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns

2 cups sour cream (light is fine)

1/2 cup butter, melted, plus 2 Tbsp butter, melted

2 cups crushed corn flakes

6 tablespoons butter, plus more for baking dishes

Salt and black pepper

1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)

1 teaspoon olive oil

1/2 cup plus 2 tablespoons flour

6 garlic cloves, finely minced

6 cups whole milk

10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

1 cup sliced oil-packed sun-dried tomatoes, drained

1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

1 1/2 cup freshly grated Parmesan (about 6 ounces)

It ALL sounds good!

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9x13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)
~Enjoy!!~

Philly Cheese steak Sloppy Joes
1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns


Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.