25 days of cookies - Day 8 3 Ingredient Brown Batter Cookies

25 Day of Cookies

Day 8

3 Ingredient Brown Batter Cookies

Ingredients

1 box (18.3 oz.) fudge brownie mix

eggs, oil and water called for on brownie mix box

1 oz. cream cheese, softened

1 roll (16.5 oz.) Pillsbury chocolate chip cookies

Directions

1. Heat oven to 350 degrees. Bake and cook brownies as directed on box for 13x9 inch pan.

2. In medium bowl, crumble one fourth of the baked brownies (about 1 cup packed) and stir in cream cheese until mixed well.

3. Roll mixture into 8 balls. Reserve remaining brownies for another use.

4. Heat oven to 350 degrees. Line extra large cookie sheet with cooking parchment paper.

5. Cut cookie dough into 16 slices. Flatten slices and form 2 slices of cookie dough around 1 brownie ball Completely sealing edges of dough and forming into ball.

6. Place on cookie sheet pressing down slightly. Repeat with remaining cookies, placing at least 2 inches apart on cookie sheet.

7. Bake 17 to 20 minutes or until cookies are golden brown. Cool on cookie sheet 10 minutes; remove to cooling rack to cool completely.

Enjoy!

                   

25 Days of Cookies - Day 7 Easy Peanut Butter Cookies

25 Days of Cookies

Day 7

Easy Peanut Butter Cookies

Ingredients

1 c Peanut butter

1 c sugar

1 large egg

1 teaspoon vanilla extract

Directions

1. Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg and 1 teaspoon vanilla extract in a large bowl until combined; shape dough into 1 inch balls.

2. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork.

3. Bake at 325 degrees for 15 minutes or until golden brown.

4. Move to wire racks to cool.

Enjoy!

Found this recipe at Pop Sugar

25 Days of Cookies - Day 6 No Bake Reese's Krispie Cookies

25 Days of Cookies

Day 6

No Bake Reese's Krispies Cookies

Ingredients

4 cups Rice Krispies Cereal

1 c light corn syrup

3/4 c granulated sugar

1 1/4 c peanut butter

5 regular sized Reese's Peanut Butter Cups

1/2 c milk chocolate chips

Directions

1. Line your baking sheet with parchment or wax paper and set aside.

2. In a large glass bowl, combine your corn syrup, sugar and peanut butter.

3. Cook on high heat for 2 minutes. Then cook for 30 seconds until your mixture is evenly combined/

4. Pour your peanut butter mixture over your Rice Krispies.

5. Mix until well blended.

6. Mix in your chocolate chips quickly while the mixture is still hot. Stir until fully combined.

7. Let that cool just a couple of minutes.

8. Chop up your Reese's Candy Bards into chucks.

9. Add them to your mixture and combine

10. Scoop out balls using a heaping Tablespoon place the balls on your waxed paper.

11. Let them sit for 15 minutes  and serve!

Enjoy!

I found this recipe on Kitchen Fun with my 3 sons

25 Days of Cookies - Day 5 Easy Peanut Butter Chocolate Kiss Cookies

25 Days of Cookies

Day 5

Easy Peanut Butter Chocolate Kiss Cookies

Ingredients

1 c Skippy Peanut Butter

1 c Sugar + 1/4 c sugar

30 Hershey Kisses, unwrapped

1 egg

1 teaspoon Vanilla Extract

Directions

1. Mix Peanut Butter, 1 c sugar, egg and vanilla together in medium sized mixing bowl. Stir well.

2. Place dough in fridge, and refrigerate for 45 minutes - 1 hour.

3.Line Cookie Sheets with Parchment Paper, and pour 1/4 cup sugar into small bowl and set aside.

4. after dough has been chilled, roll into small sized balls, then roll around in small sugar bowl/

5.Place on parchment lined cookie sheets, approx. 2 inches apart (don't flatten)

6. Bake at 350 degrees for 8-10 minutes or until done

7. Immediately after removing from oven carefully place a hersey kiss in the center of each cookie and gently push down.

8. Allow to cool slightly and then transfer to cooling rack to finish cooling

Enjoy!

Found this recipes on The Frugal Girls

25 days of Cookies - Day 4 Easy Butterfinger Cake Mix Cookies

25 Days of Cookies

Day 4

Easy Butterfinger Cake Mix Cookies

Ingredients

1 (15.25 oz) box Betty Crocker Butter Recipe Yellow Cake Mix

2 C(approx. 1 10 oz. Bag)  Butterfinger Baking Bits (or us chopped fun sized Butterfinger Bars)

1/2 c Canola or Vegetable oil

2 Eggs

Directions

 1. Preheat oven to 350 degrees

2. Combine cake mix, eggs, and oil in large mixing bowl, and beat well.

3. Stir in Butterfinger bits with spoon.

4. Chill dough in refrigerator for 1 hour

5. Bake for approx. 7-9 minutes or until cookies are done.

Enjoy!

Found this recipe on The Frugal Girls.

25 Day of Cookies - Day 3 Reese's Pieces Chocolate Cake Mix Cookies

25 Days of Cookies

Day 3

Reese's Pieces Chocolate Cake Mix Cookies

Ingredients

1 box Betty Crocker Super Moist Milk Chocolate Cake Mix (15.25 oz)

1/2 cup Canola or Vegetable Oil

2 eggs

1 (10 oz) bag Reese's Mini Pieces Peanut Butter Candy Baking Chips (approx. 1 1/3 c)

Directions

1. Preheat oven to 350 degrees

2. Combine cake mix, eggs, and oil in large mixing bowl, and beat well.

3. Stir in Reese's Mini Pieces baking chips with spoon.

4. Chill dough in refrigerator for 1 hour

5. after dough has chilled, drop onto ungreased nonstick cookie sheet in rounded balls.

6. Bake for approx. 7-9 minutes or until done

Enjoy!

Found this recipe on The Frugal Girls

25 Day of Cookies - Day 2 Soft Sugar Cookies

25 Day of Cookies

Day 2

Soft Sugar Cookies

Ingredients

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1 teaspoon baking powder

1 cup (2 sticks) salted butter, softened

1 1/4 cup granulated sugar

3 egg yolks

1 teaspoon vanilla extract

1/4 c granulated sugar, for rolling

Directions

1. Preheat oven to 350 degrees. Line Two large Baking Sheets with parchment paper or silicone baking mats. Set aside.

2. Whisk together the flour, baking soda, and baking powder in a medium size bowl. set aside.

3. In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.

4. Add egg yolks and vanilla extract.

5. Add Flour Mixture and mix until just combined. DO NOT OVERMIX!

6. Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each, roll in sugar and place onto prepared baking sheets.

7. Bake for 15-18 minutes until tops of cookie start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let completely on wire rack.

Enjoy!

Found this recipe on Deliciously Sprinkled

Crock Pot Italian Chicken

Crock Pot Italian Chicken

Ingredients

4 Boneless skinless chicken breasts

16 oz. bottle of Italian dressing

1/2 cup of parmesan cheese

Italian seasoning

4-6 potatoes scrubbed cut into half wedges (peeled)

1/2 bag of mini carrots

Directions

1. Spray crock pot with cooking spray.

2. Squirt a small amount of the Italian dressing on the bottom of the crock pot.

3. Place 2 chicken breasts in crock pot. then pour more Italian dressing on the chicken.

4. Sprinkle half of the cheese and Italian seasoning onto the chicken.

5. Place the next two chicken breasts into the crockpot. but not directly on top of the other chicken breast.

6.Sprinkle the remaining cheese on top of the chicken. pour carrots on top.

7. Pour more of the Italian dressing and Italian seasonings on the carrots and chicken.

8. Place potatoes on top.

9. Pour the remaining Italian dressing on the potatoes. Sprinkle with Italian seasoning.

10. Cook on low for 6-8 hours

Enjoy!

Cream Cheese Sausage Balls

Cream Cheese Sausage Balls

Ingredients

1 lb. hot sausage, uncooked

8 oz. cream cheese, softened

1 1/ cups biquick

4 oz. cheddar cheese, shredded

Directions

1. Preheat oven to 400 degrees.

2.mix together ingredients until well combined. Roll into 1 inch balls.

3. Bake for 20-25 minutes or until brown.

4. Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

Enjoy!

Tater Tot Sausage Breakfast

Tater Tot Sausage Breakfast

Ingredients

2 lbs. hot breakfast sausage

1 (30-32 oz.) bag frozen tater tots

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 1/2 cups shredded cheddar cheese

1/2 cup mozzarella cheese

8 eggs

2 cups milk

Directions

1.  Preheat oven to 350 degrees.

2. In a large skillet, cook sausage until no longer pink. Drain fat.

3. In a large bowl, toss together tater tots, cooked sausage and cheese. Pour into a lightly greased 9x13 inch pan.

4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.

5. Cover and refrigerate at this point if baking later.

6. Bake uncovered for 50-60 minutes or until eggs are set.

Enjoy!

The Best Homemade Cheesecake

The Best Homemade Cheesecake

Ingredients

Crust:

1/2 cups graham cracker crumbs

5 tablespoon sugar

1/3 cup melted butter

Filling:

3 (8oz) packages cream cheese, softened

1 1/2 cups sugar

4 eggs, separated

1 tablespoon lemon juice

1 teaspoon vanilla

Directions

1. Preheat oven to 325 degrees.

2. Crust: Combine all ingredients and press against sides and bottom of 9 inch springform pan.

3. Filling: In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla

4. In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform pan.

5. Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.

6. Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw.

Enjoy!

Taco Breakfast Casserole

Taco Breakfast Casserole

Ingredients

1 lb. lean ground beef

1 packet taco seasoning

2/3 cup water

6 slices white bread

1 1/2 cups shredded cheddar cheese

5 eggs

2 cups half and half

1/2 teaspoon salt

1 can rotel tomatoes undrained

Directions

1. In a large skillet, cook ground beef until no longer pink. Drain fat and return to skillet, add taco seasoning and water. Simmer for 5 minutes until most of the liquid is absorbed. set aside.

2. Butter bother sides of each slice of bread and cut into cubes. Place in a 9x13 inch dish. Top with taco meat and cheese.

3. Whisk together eggs, half and half, and salt. Stir in rotel tomatoes and pour over meat and cheese. Cover and refrigerate at least 8 hours.

Enjoy!

Chili Cheese Dog Biscuits

Chili Cheese Dog Biscuits

Ingredients

1 can (15 oz.) Chili with beans

2 hot dogs sliced

1 can (16.3 oz. Pillsbury grands! refrigerated buttermilk biscuits

1/2 cup sour cream

1/2 cup finely shredded cheddar cheese (2 oz.)

Directions

1. Heat oven to 375 degrees. Spray 8 regular size muffin cups with cooking spray.

2. In medium bowl mix chili and hotdogs.

3. Separate the bowl into 8 biscuits. Press each biscuit into 5 inch round.

4. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 3/4 inch rim.

5. Spoon about 1/4 chili mix into each cup.

6. Bake 25 to 30 minutes or until biscuit are golden brown.

7. Cool 5 minutes and remove from pan.

8. Top each with a spoonful of sour cream; sprinkle with cheddar cheese

Enjoy!

Peach Cobbler Bubble Up

Peach Cobbler Bubble Up

Ingredients

1 (12 oz) can refrigerated Pillsbury Grands Jr Biscuits (10 count)

1 (21 oz.) can peach pie filling

1 teaspoon cinnamon

2 to 3 tablespoon brown sugar

Ingredients

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray.

2. In a large bowl combine peach pie filling and cinnamon. Using a spatula, chop up peach slices into bite sized pieces. Cut biscuits into 4 pieces. Stir into peach mixture.

3. Pour into prepared pan, making sure to spread biscuit pieces evenly in the pan. Sprinkle top with brown sugar and bake 25-30 minutes.

Enjoy!

25 Days of Cookies - Day 1 No Bake Chocolate Oatmeal Cookies

25 Days of Cookies

Day 1

No Bake Chocolate Oatmeal Cookies

Ingredients

1/2 c butter

2 c granulated sugar

1/2 c milk

4 tablespoon unsweetened cocoa powder

1/2 c creamy peanut butter

2 teaspoons vanilla

3 - 3 1/2 cup quick cooking oats

Directions

1. Add the butter, sugar, milk and cocoa powder in a saucepan.

2. Bring to a rolling boil, and boil for 1 minutes

3. Stir in peanut butter, vanilla and oats.

4. Then drop onto parchment paper.

5. Let cool until set, about 10-15 minutes

Found this recipe on Sugar a Pron.

"Cracked Out" Chicken Tater Tot Casserole

"Cracked Out" Chicken Tater Tot Casserole

Ingredients

3 cups chopped cooked chicken

16 oz. sour cream

1 can cream of chicken soup

1 (1 oz.) package Ranch dressing mix

1 (3 oz.) bag real bacon pieces

2 cups shredded cheddar cheese

2 lbs. Bag for frozen tater tots

Directions

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray. set aside

2. In a large bowl, mix together chicken, sour cream, soup, ranch mix, back and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.

3. Bake 40-45 minutes, until bubbly.

Enjoy!

Found this recipe on Plain Chicken

Frito Pie Casserole

Frito Pie Casserole

Ingredients

1 lb. ground beef

2 tablespoon dried minced onion flakes

2 (15 oz.) cans ranch style beans

2 (10 oz.) cans enchilada sauce

1 (9.75 oz.) bag Fritos

2 cups shredded cheddar cheese

chopped green onions

Directions

1. Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Set aside.

2. In a large skillet, cook ground beef until no longer pink. Drain fat. Return meat to pan. Stir in onion flakes, beans and enchilada sauce.

3. Pour half of Fritos into prepared pan. Top with meat mixture. Sprinkle cheese over meat mixture. Top with remaining chips.

4. Bake for 25-30 minutes. Sprinkle with chopped green onions.

Enjoy!

I found this recipe at Plain Chicken

Overnight Ham and Cheese Hashbrown Breakfast Casserole

Overnight Ham and Cheese Hash brown Breakfast Casserole

Ingredients

1 (32 oz) bag frozen shredded hash brown potatoes

2 cups shredded cheddar cheese

2 cups cooked ham, diced

1/4 cup chopped green onions

4 eggs, beaten

1 (12 oz.) can evaporated milk

1/4 teaspoon ground black pepper

1/8 teaspoon salt

Directions

1. Mix together hash browns, ham, green onions and cheese. Spread into prepared pan.

2. Whisk together eggs, evaporated milk, pepper and salt. Pour the egg mixture over the potato mixture in pan.

3. Cover and refrigerate overnight. (you can also bake immediately)

4. Preheat oven to 350 degrees. Bake Casserole for 55 to 60 minutes until set.

Enjoy!

I found this recipe at Plain Chicken

Sweet Corn Pudding

Sweet Corn Pudding

Ingredients

1 cup fresh breadcrumbs

6 tablespoon self rising white cornmeal mix

1 1/2 tablespoon sugar

1/2 teaspoon salt

3 eggs

1 1/4 cups milk

1/2 cup half and half

2 tablespoon butter, melted

1 (20 oz.) package frozen cream style corn, thawed

Directions

1. Preheat oven 325 degree. Lightly spray a 9x9 inch pan with cooking stray. Set aside.

2. Combine breadcrumbs, cornmeal mix and sugar. set aside.

3. In a large bowl, whisk together eggs, milk, half and half and melted butter. Whisk in breadcrumb mixture. Stir in corn. Pour into prepared pan.

4. Bake for 60 to 65 minutes or until golden brown and set. Let stand for 10 minutes before serving.

Enjoy!

Found this recipe at Plain Chicken

Smothered Green Beans

Smothered Green Beans

Ingredients

5 (15 oz) cans green beans, drained

1 lb. bacon

2/3 cup brown sugar

1/4 cup butter, melted

1/4 cup low sodium soy sauce

1 1/2 teaspoon garlic powder

Directions

1. Preheat oven to 350 degrees

2. Pour drained green beans in an ungreased 9x13 inch pan.

3. In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.

4. Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.

5. Bake 40 minutes.

Enjoy!

I found this recipe at Plain Chicken

Chicken Enchilada Roll Ups

Chicken Enchilada Roll Ups

Ingredients

2 (8 oz.) Package Cream Cheese, Softened

1 1/2 cup shredded Mexican cheese

2 tablespoons taco seasoning

2 cups shredded chicken (rotisserie)

1 (10 oz.) can diced tomatoes with green chili, well drained

1 teaspoon minced garlic

4 green onions sliced

1/2 cup chopped cilantro

8 burrito sized tortillas

Directions

1. In a large bowl, combine all of the ingredients (expect the tortillas) until well blended.

2. Spread about 1/2 up of the mixture over the entire surface of a tortilla.

3. Roll up tightly. repeat with remaining tortillas.

4. Refrigerate until firm, at least 30 minutes.

5. Slice into 1/2 inch slice with a serrated knife to prevent crushing and serve.

Enjoy!

Found this recipe at The Girl who ate everything

3 Ingredients Creamy Mushroom Crockpot Chicken

3 Ingredient Creamy Mushroom Crockpot Chicken

Ingredients

1 can cream of mushroom soup

3-4 chicken beasts

1 pint of Portobello mushrooms

Directions

1. Slice about 1 pint of Portobello mushrooms.

2. Place 3-4 thawed chicken breast into the slow cooker

3. Evenly place the slice mushrooms on top and dump the can of cream of mushroom soup of mushrooms

4. Cover and cook on low 6 hours or high for 4 hours

Enjoy!

Crock Pot Chicken Alfredo Tortellini

Crock Pot Chicken Alfredo Tortellini

Ingredients

3-4 small chicken breasts

2 jars of Alfredo sauce

3-4 cup refrigerated cheese Tortellini

Directions

1. Place 3-4 small thawed chicken breasts into a slow cooker

2. Cover and cook on low for 6 hours or high for 4 hours.

3. Halfway through cooking add in the 2 jars of Alfredo sauce.

4. Once chicken is cooked shredded the chicken.

5. Add 3-4 cups of refrigerated cheese tortellini and mix.

6.  Cook in slow cooker another 15 minutes

Enjoy!

Crock Pot Cream Corn

Crock Pot Cream Corn

Ingredients

20-30 oz. of frozen corn

1 (8oz) cream cheese

1/2 cup butter

1/2 cup milk

1 tablespoon salt (or to taste)

1/2 teaspoon of pepper (or to taste)

Directions

1. Put all the ingredients in the crockpot.

2. Cook on high 2-4 hours or low 4-6. Stir after about an hour.

Enjoy!

I found this recipe at The Semi Sweet Sisters

Crock Pot Chicken Teriyaki

Chicken Teriyaki

Ingredients

1 lb. Chicken, diced

1 cup of chicken broth

1/2 cup of teriyaki sauce

1/3 cup brown sugar

3 garlic cloves minced

Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and cloves to a large bowl.

2. Add chicken to sauce and toss to combine.

3. Pour mixture into crock pot.

4. Cook on low 4-6 hours, or until chicken is cooked thoroughly.

5. Serve over rice and spoon sauce over as desired

Enjoy!

Slow Cooker Pork Chop Stroganoff

Slow Cooker Pork Chop Stroganoff

Ingredients

4 Large bone-in rib pork chops

1 tablespoon butter

8 oz sliced mushrooms

1 can (10.75 oz.) Cream of mushroom soup

1 envelope pork gravy mix

1/2 cup water

1/3 cup sour cream

Directions

1. Mix the soup and the gravy mix in a small bowl. Add to the slow cooker. Add mushrooms on top of the sup mixture.

2. Brown the pork chops in butter in a large skillet. Transfer to slow cooker after browning, placing on top of soup/mushrooms

3. Deglaze the skillet with 1/2 cup water; pour over pork chips in slow cooker.

4. Cover and cook on low 6-8 hours. Remove pork chops to serving platter.

5. Mix the 1/3 cup sour cream into the slow cooker mix until smooth.

6. Serve sauce on top of chops.

Enjoy!

I found this recipe at Eat at Midnite

Slow Cooker Turkey Breast

Slow Cooker Turkey

Ingredients

1 (6-9 lb) boneless turkey breast
1 (1 oz) packet dry onion soup mix
¾ cup water
1 onion, diced
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried parsley
1 tablespoon seasoned salt
1 tablespoon dried oregano
1 tablespoon dried basil

Directions

1. Spray slow cooker with non stick cooking spray and place turkey and diced onions inside.

2. In a small bowl, mix together the water and onion soup mix and spread evenly over turkey.

3. In anther small bowl, mix together remaining ingredients and sprinkle over the turkey breast.

4. Cook on low 8-9 hours (or until turkey is very tender and the seasonings have flavored the meat).

5. Insert a meat thermometer into the thickest part of the breast and make sure it reads at least 165 degrees to ensure that you turkey is fully cooked.

6. Remove from slow cooker and slice.

Enjoy!

I found this recipe at Six Sisters Stuff