Blueberry 'n Cream Cheese Muffin Cakes

INGREDIENTS

• 1 1/4 cups sugar
• 1/2 cup margarine
• 2 eggs
• 2 1/4 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 3/4 cup milk
• 1/4 cup water
• 2 cups blueberries-fresh or frozen (thawed and drained)
• 1 pkg (8 oz) cream cheese, cubed
• 1 tsp grated lemon rind

DIRECTIONS

Cream sugar and margarine until light and fluffy. Add eggs, one at a time, mixing well. Combine 2 cups of flour, baking powder and salt. Add to creamed mixture alternately with milk and water. Toos blueberries in remaining flour, fold into batter with cream cheese and lemon rind. Pour into greased and floured muffin pan, filling each cup to the top rim. Sprinkle topping (below) over batter. Bake in 350^oF over for 15 minutes. For best results cool 20 to 30 minutes before removing. Makes 12 muffins cakes.

TOPPING

• 1/3 cup sugar
• 1/3 cup flour
• 1 1/2 tsp grated lemon rind
• 3 tbsp. margarine

Combines ugar, flour and lemon rind; cut margarine into mixture until it resembles coarse crumbs.

Cream Cheese and Chocolate Muffin Cakes

INGREDIENTS

• 1-1/2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 cup water
• 1 tsp. baking soda
• 5 tbsp. vegetable oil
• 1/2 tsp salt
• 1 tbsp vanilla

DIRECTIONS

Lightly grease and flour muffin pan. Combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients. Mix until batter is of smooth consistency. Spoon 1/4 cup of batter into each cup. Dab on four separate rounded teaspoons of prepared filling (below) close to the edge of each muffin. This works well in a muffin tops pan.

FILLING

• 1 pkg. (8 oz) cream cheese
• 1 egg
• 1/2 cup sugar
• 1 pkg. (6 oz) semi-sweet chocolate chips

Beat together cream cheese, egg and sugar until smooth. Stir in chocolate chips. Preheat over to 350^oF. Bake for 25 minutes. For best results cool 20 to 30 minutes before removing. makes 12 muffin cakes.

Thanks to Donna for giving me this.

Chocolate No Bake Peanut Butter Cookies

Donna made these for me. My god, so good.

INGREDIENTS

• 2 cups sugar
• 1/2 cup margarine
• 1 tsp vanilla
• 3 cups oatmeal
• 4 Tbsp cocoa
• 1/2 cup milk
• 1 cup peanut butter

DIRECTIONS

In large saucepan: boil sugar, cocoa, margarine and milk for 1 minute.

Add vanilla, peanut butter & oatmeal. Mix well. Drop by teaspoon on wax paper.

Yield 42 tiny cookies.

Summer Party Chili

I judged a chili contest a couple years ago, and a 12 year old girl made this party chili which I absolutely loved. It has so many great ingredients and tastes wonderful.. and it's great for summertime.

INGREDIENTS

• 1 to 2 lbs. ground beef
• 1 cup celery, chopped
• 1 - 6 oz. can tomato paste
• 1 - 16 oz. can wax beans
• 1 - 16 oz. can pork & beans
• 1/4 cup brown sugar
• 1 onion chopped
• 1 can tomato soup
• 1 - 16 oz. can green beans
• 1 - 16 oz. can spicy chili beans
• 1 cup ketchup
• 2 Tbl. mustard

DIRECTIONS

Brown ground beef, drain. Add onion and celery and cook beer until tender. Add tomato soup, tomato paste and ketchup. Cover and simmer on low for 15 minutes. Put ground beef mixture into large casserole dish. Add all remaining ingredients and stir well. Bake in 350o over for 1 hour.

OR

After browning ground beef, onion and celery, put all ingredients in a crockpot and stir. Cook on low for 4 hours.

Applesauce Cake

Coworker Donna brought this in. Fantastic. Must share.

INGREDIENTS

Melt Together:

• 1/2 cup shortening
• 1 cup brown sugar
• 1 1/4 cup unsweetened applesauce

Mix together:

• 2 cups flour
• 2 tsp soda
• 1 tsp salt
• 1 tsp nutmeg
• 1 tsp cloves
• 1/2 cup chopped nuts
• 1/2 cup raisins

DIRECTIONS

Add melted ingredients to dry ingredients.

Bake at 350 degrees for 35 to 40 minutes.

Sprinkle brown sugar and chopped nuts on top before baking.

Chocolate Trifle

INGREDIENTS

• 1 package (18-1/4 ounces) chocolate fudge cake mix
• 1 package (6 ounces) instant chocolate pudding mix
• 1/2 cup strong coffee
• 1 carton (12 ounces) frozen whipped topping, thawed
• 6 Heath bar (1.4 ounces each), crushed

DIRECTIONS

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Yield: 8-10 servings

Simple Fruit Salad

INGREDIENTS

• 1 small bag whole frozen strawberries (thawed)
• 1 small bag cut frozen peaches (thawed)
• 1 bag mixed frozen cut fruit (raspberries, strawberries, blackberries) thawed (
• 1 large tub light whipped cream

DIRECTIONS

After all berries and whipped topping are thawed, rinse thoroughly under cold water until juice dissipates. In large bowl fold the whipped topping into the berries, completely coating and engulfing berries. Pour mixture into truffle bowl and refrigerate before serving.

7 layer bean dip

INGREDIENTS

• 2 (16-oz.) cans Refried Beans
• 1 lb. ground beef
• 1 (1.25-oz.) envelope taco seasoning
• 3/4 cup water
• 1 1/2 cups shredded lettuce
• 6 oz. (1 1/2 cups) shredded Cheddar or Monterey Jack cheese
• 2 cups salsa
• Tortilla chips

DIRECTIONS

Spread beans on 14-inch serving platter.

In large skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring occasionally; drain. Reduce heat to medium. Stir in taco seasoning and water. Cook and stir heat for 10 to 15 minutes. Spread beef mixture over beans.

Top with lettuce, cheese and salsa. Garnish with sour cream. Serve with tortilla chips.

Jake's Quorn HOT Chicken-Wing Pizza

Had this last night. It's delish! Completely vegetarian and not very healthy.. but what pizza is? Made from quorn.

INGREDIENTS

• 3/4 cup RedHot wing sauce
• 1 cup bleu-cheese dressing
• 1/2 bag quorn fake-chicken
• 3/4 to 1 lb mozarella cheese
• 12in pizza crust

DIRECTIONS

Preheat oven to 425 degrees F. Layer hot sauce onto crust with furious vigor until coated. You may want to add more to taste or less if the sauce will be too hot for you. Add bleu cheese dressing to your delight (usually spreading it around without being constant layer), spread around quorn chucks and finally add cheese to your preference in depth around pizza. Bake for 15 - 20 minutes until cheese starts to brown. Let cool for several minutes. Serves 2.

Or as Jake would put it:

Take out the pizza when the cheese is sufficiently burnt – you want brown cheese because it’s freakin’ delicious

Serves one – unless your stupid friend decides he wants to eat your lunch for tomorrow, the bastard

Jambalaya

I made this last night. Fantastic! I love Southern food!

INGREDIENTS

• 1 broiler chicken, cut up, about 3 pounds
• paprika
• 3 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1 pound smoked sausage, thinly sliced
• 2 cans (14.5 ounces each) stewed tomatoes
• 2 cups chicken broth
• 1 cup long-grain rice
• 2 teaspoons leaf thyme, crumbled
• 1 1/2 teaspoons salt, or to taste
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce (Tabasco)

DIRECTIONS

Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.

Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender.

Jambalaya recipe serves 6.

Butterscotch Noodles

My coworkers made these for me this morning. This is my alltime favorite cookie. A boiler isn't required, but it helps.

INGREDIENTS

• 1 12-oz. pkg. butterscotch morsels
• 2 cups chow mein noodles
• 1 cup salted peanuts

DIRECTIONS

Melt butterscotch morsels in double boiler over hot water. Remove from heat; stir in noodles and salted peanuts. Drop by teaspoons onto waxed paper. Let stand until thick, 20 to 30 minutes.

Yields 2 dozen nice sized cookies.

Irish Cream Cheesecake

I made this for my family for a special occasion this year. They loved it so much, I made another one the next day to use up ingredients. The only downside to the recipe is buying the unflavored genetin, which comes in a box of 12 packets. I also froze the cheesecake once I made it. I would recommend precutting it if you're going to freeze it, as the crust never seems to thaw out.

INGREDIENTS

• 1 C graham cracker crumbs
• 1 1/4 C sugar, divided
• 1/4 C butter, melted
• 1 envelope unflavored gelatin
• 1/2 C cold water
• 3 eggs, separated
• 16 oz. cream cheese, softened
• 2 tablespoons cocoa
• 2 tablespoons Irish whiskey
• 1 C whipping cream, whipped

DIRECTIONS

Combine graham cracker crumbs, 1/4 cup sugar, and butter. Press onto bottom and slightly up the sides of a 9-inch springform pan.

Soften gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix in 3/4 cup sugar and beaten egg yolks to gelatin mixture. Cook stirring constantly, over low heat until slightly thickened, about 3 minutes.

Beat cream cheese and cocoa, gradually mix in gelatin mixture and Irish whiskey, mixing until well blended. Chill until thickened, but not set, about 20-30 minutes.

Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls or additional cocoa, if desired.

Corned Beef Casserole

I decided to bring this into work for St. Patrick's Day this year, and my god... they loved it. It was gone within an hour and 5 people asked for the recipe. Prepare to amaze! You can also mix in any kind of meat, like pork or chicken instead of corned beef to eat this year round.

INGREDIENTS

• 8 ounces noodles, cooked and drained
• 1 can (12 ounces) corned beef, diced, or 2 to 3 cups diced leftover corned beef
• 4 ounces shredded mild Cheddar or American cheese
• 1 can (10 3/4 ounces) cream of mushroom or cream of chicken soup
• 1 cup milk
• 1/2 cup chopped onion
• 3/4 cup bread crumbs tossed with a tablespoon or two of melted butter

DIRECTIONS

Combine cooked noodles, corned beef, cheese, soup, milk, and onion. Pour into a greased 2-quart baking dish then top with buttered bread crumbs. Bake at 350° for 45 minutes, until hot and bubbly.

Serves 8.

Great Chili

INGREDIENTS

• 1 Tbsp vegetable oil
• 3 lbs 90% Ground Beef
• Salt to taste
• 2 pkgs (8 oz each) Cleaned & Cut Chopped Onions
• 1 pkg (8 oz each) Diced Green Peppers and Onions
• 3 cloves Peeled Garlic, minced
• 4 Tbsp Worcestershire sauce
• 7 Tbsp (about 2 oz) chili powder
• 2 tsp ground cumin
• 2 tsp oregano
• 1 can (15.5 oz) Dark Red Kidney Beans, drained and rinsed
• 1 can (15.5 oz) Cannellini Beans, drained and rinsed
• 2 bottle (12 oz each) Chili Sauce
• 1 bottle (12 oz) beer or 1 can (14.5 oz) beef broth

DIRECTIONS

1. Heat vegetable oil on MEDIUM-HIGH; brown ground beef, 8-10 min. Add salt to taste.
2. Add chopped onions, green peppers, and garlic. Cook, stirring, 3-5 min.
3. Add Worcestershire sauce; cook 3 min.
4. Reduce heat to MEDIUM; stir in chili powder, cumin, oregano; cook 5 min.
5. Reduce heat to LOW; add kidney beans, cannellini beans, chili sauce, beer (or broth); simmer for 30 min, stirring occasionally.

Option: Garnish with cheddar cheese.

Nutrition Info: Each serving (1 1/2 cups) contains 590 calories, 53g carbohydrate (7g fiber), 40g protein, 18g fat (6g saturated fat), 55mg cholesterol and 1520mg sodium.