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Ingredients
1. In a large mixing bowl, combine the white cake mix, eggs, and vegetable oil.
2. Stir together until a sticky dough forms.
3. Add the Kelly green gel food coloring and mix until evenly combined.
4. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
6. Place the granulated sugar in one small bowl and the powdered sugar in another small bowl.
7. Use a tablespoon-sized cookie scoop to portion out the dough.
8. Roll each scoop of dough into a ball between your hands.
9. Roll each dough ball in the granulated sugar until fully coated.
10. Next, roll each sugar-coated dough ball in the powdered sugar until completely covered.
11. Place the coated cookie dough balls on the prepared baking sheet, spacing them 2 inches apart.
12. Bake for 9-12 minutes, until the cookies have spread slightly and the tops are crackled.
13. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
14. Transfer the cookies to a wire rack to cool completely.
15. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Servings: 24 cookies
Shared from Pinterest
Ingredients
1. Preheat oven to 350 degrees.
2. Grease and flour 3 – 8 inch round pans, then line the bottom of pan with parchment paper.
3. Dissolve the soda in the buttermilk, let it set for 5-10 minutes.
4. Mix all ingredients until smooth and evenly divide the batter among the 3 pans.
5. Bake until the center of the cake springs back when touched, which is about 20 minutes.
6. Let cool for 10 minutes, loosen the edges and turn out on a rack to cool.
7. Peel the paper and use the Banana Icing.
Ingredients
1. Mix all icing ingredients until smooth.
2. Place first layer on cake dish and top with about 1/4 of the icing.
3. Thinly coat the edges and top of the cake as you build it.
4. Add second layer and ice the top and sides.
5. Then add last layer topping with icing and finishing out the side.
Tips: The cake ices better if the pecans are chopped finely. I keep bananas frozen in the peel for this cake. Thaw before adding them to the cake. They look bad but I think the cake is moister using them this way. The cake is best made in the 3 layers but is good also in a sheet pan. The cake freezes well. this is a really moist cake.
Shared from the kitchen of Kathy Brinkley
Ingredients
1. Preheat oven to 400 degrees F.
2. Prep dates – open dates carefully with a paring knife, cut 2 lengthwise slits in the dates, making sure not to cut all the way through the date, remove small piece of date (save to snack on), remove pit if necessary.
3. In a small bowl, mix the cream cheese, sea salt and optional cinnamon. Stuff dates with about ½ teaspoon (or more if you like overstuffed dates like my husband and I do) of the cheese mixture.
4. Tightly wrap each cheese stuffed date with ½ slice of bacon. Secure with toothpick.
5. Place bacon wrapped dates seam side down on baking pan. Place baking pan in oven, set timer for 10 minutes. At 10 minutes, use tongs to flip each bacon wrapped date. PLEASE USE CAUTION, the bacon grease is very hot, use an oven mitt to protect your hand/arm. Set timer for another 10 minutes. Bacon is done when it “looks” crispy and is dark golden brown. Watch the bacon closely, all ovens cook differently, you don’t want the bacon to burn. You should be able to tell at the 10-minute mark about how much longer you will need to cook the bacon. If you’re not sure, just keep an eye on them. You may need a few more minutes after the 20 minute mark to crisp the bacon enough.
6. Serve warm or at room temperature. Make sure to wait a couple of minutes before taking a bite, they are super HOT when they come out of the oven.
Shared from the kitchen of Traci Heerwald
Ingredients
1. Mix all ingredients except pretzels in bowl.
2. Put pretzels in a ziploc bag and pour mixture over them.
3. Spread on sheet pan or wax paper and let them dry for 2 hours.
Shared from the kitchen of Karla Schmidt
Ingredients
1. Combine all ingredients in a bowl.
2. Refrigerate at least one hour.
3. Serve and refrigerate any leftovers.
Shared from the kitchen of Myrna Perkins
Ingredients
500 g (approx 1 lb) potatoes small sized
2 Tbs olive oil
25 g butter unsalted
1 tsp garlic powder
1 tsp dried parsley
1/2 tsp smoked paprika
1/2 tsp Italian seasoning
1/3 Tbs sea salt
1/2 crushed red pepper
1/2 cup Parmesan cheese finely grated
1. Preheat your oven to 430 degrees.
2. Wash and scrub the potatoes well. Don’t peel the skin. Then slice lengthwise and score each half.
3. In a small bowl, combine olive oil, butter, garlic powder, dried parsley, smoked paprika, Italian seasoning, sea salt, and crushed red pepper.
4. Transfer the potatoes to a large bowl and pour the garlic butter marinade on top. Toss well until each potato is fully coated.
5. Take the baking tray and lay down a sheet of parchment paper. Sprinkle grated Parmesan generously.
6. Press the bottom side of each potato in the remaining Parmesan cheese and lay it down, skin side up, on the baking tray. Repeat for all the potatoes. Make sure you don’t overcrowd the baking pan. Brush with some leftover garlic butter.
7. Bake in the middle rack at 430 degrees for 25-30 minutes. Baking time can vary depending on the size of the potatoes so keep watch. Cook until the potatoes are soft inside and the cheese has formed a crust.
8. Remove the tray from the oven and let rest for 4-5 mins. Then turn over all the potatoes, sprinkle with fresh parsley or chives, some more sea salt if you wish and enjoy!
Shared from the kitchen of Shelbie Howell
Ingredients
1 pkg Pillsbury Moist Supreme Yellow Premium Cake Mix
1 (20-oz) can crushed pineapple, undrained
1 (21-oz) can cherry pie filling
3/4 cup salted butter, cut into thin slices (1 1/2 sticks)
1 cup chopped pecans
1. Preheat your oven to 350 degrees. Grease a 13×9 inch cake pan or baking dish with butter.
2. Dump the undrained crushed pineapple into the pan, and spread evenly across the bottom. Dump in the cherry pie filling and spread evenly over the pineapple. Dump the dry cake mix on top of the pineapple and cherry layers, and spread evenly.
3. Dot the squares of butter all over the cake mix layer. Then sprinkle with chopped pecans.
4. Bake at 350 degrees for 48-53 minutes, until bubbly and golden brown around the edges. Serve hot, warm, or cold, with or without a scoop of vanilla ice cream.
Shared from the kitchen of Shelbie Howell
Ingredients
1 pound shrimp cut into small bites
1 pkg bowtie or shell pasta
1 cup small dill pickles sliced
1 cup shredded cheddar cheese
1 small red or white onion diced
3 tablespoons dill
½ cup pickle juice
Dressing
1 cup mayonnaise
½ cup sour cream
1/8 teaspoon cayenne pepper
5 tablespoons pickle juice
Salt and pepper to taste
1. Boil pasta al dente according to package and run cold water over it to stop cooking.
2. Toss pasta with ½ cup pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
3. Combine all dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.
Shared from the kitchen of Tana Sappington
6.8 oz (two 3.4 oz) instant white chocolate pudding (Jello brand recommended)
4 cups cold whole milk
14 oz store-bought angel food cake (cut into 1-inch cubes)
16 oz (two 8 oz) containers thawed whipped topping
32 oz container fresh strawberries (washed, stems removed, sliced and pat dry)
18 oz container fresh blueberries (washed and dried)
1. Prepare the instant white chocolate pudding following package directions with cold milk. Chill until set.
(6.8 oz instant white chocolate pudding, 4 cups cold whole milk)
2. In a trifle bowl (approximately 3.25 quarts or 104 oz), create a single layer of 1-inch cake cubes at the bottom. (14 oz store-bought angel food cake)
3. Spoon half of the white chocolate pudding over the cake cubes.
4. Layer sliced strawberries along the edges of the bowl for decoration, then add a single layer of sliced strawberries over the pudding. (32 oz container fresh strawberries)
5. Next add a layer of blueberries over the strawberries. (Ensure berries are thoroughly patted
dry before layering to reduce excess moisture)
(18 oz container fresh blueberries)
6. Spread 1 of the containers of thawed whipped topping over the berries.
(16 oz containers thawed whipped topping)
7. Repeat layers: cake cubes, remaining pudding, strawberries and blueberries, ensuring an
appealing arrangement.
8. Finish with the remaining container of thawed whipped topping on top.
9. Decorate the top with remaining sliced strawberries and blueberries.
10. Refrigerate the trifle for at least 1 hour before serving. Keep refrigerated until ready to serve.
Shared from the kitchen of Traci Heerwald
1 box Devil’s Food cake mix (any brand)
1 small box cook and serve chocolate pudding mix
1 small package semi-sweet chocolate chips
1 cup chopped nuts (I used pecans) or you can omit this if you want
1. Preheat oven to 350 degrees. Grease 9×13 cake pan and sprinkle powder chocolate instead of flour.
2. In large sauce pan make pudding according to package instructions. Remove from heat and mix in dry cake mix. This will be thick. Spread into prepared cake pan. Sprinkle chocolate chips and nuts. As much or as little as you prefer. YOU BE YOU!
3. Bake at 350 degrees for 30-35 minutes. Let cool at least 20 minutes and enjoy. Also, delicious with ice cream and chocolate drizzled on top.
Shared from the kitchen of Debbie Avery, mother of Traci Heerwald
1 cup oats
1/2 cup peanut butter
1/3 cup agave
1 cup coconut
1/2 cup chocolate chips
1 scoop vanilla protein powder
1 tsp vanilla
1. Mix all ingredients together in bowl.
2. Chill in the fridge for 20 minutes.
3. Roll into balls & enjoy!
Shared from the kitchen of a previous employee
Pulled Pork & filling:
4-5 pound pork butt or shoulder
¼ cup brown sugar
1 Tbsp Ground Cinnamon
1 Tbsp kosher salt
½ tsp ground black pepper
¼ cup butter, softened
½ tsp Tones Cinnamon
Approx. ¼ cup of your favorite BBQ sauce, plus more for drizzle
(suggested Sweet Baby Rays Hickory & Brown Sugar)
Roll Dough:
½ cup milk (2%)
½ cup butter
½ cup warm water
1 envelope Fleishman’s Active Dry Yeast
¼ cup granulated sugar
1 large egg plus 2 large egg yolks
1½ tsp salt
4 -4½ cups King Arthur Unbleached All-Purpose Flour, plus more for dusting work surface
Egg wash (1 egg beaten with 1 Tbsp water)
1. Preheat oven to 300°F. Start with roasting the pork. Mix the brown sugar, 1 T ground cinnamon, kosher salt, and black pepper. Coat the outside of the pork roast with this mixture. Place roast in a large roasting pan and roast uncovered at 300°F for 6-8 hours, or until the meat is tender and pulls off easily. When done, let roast rest until it cools off a little. Then shred with two forks, discarding fat and gristle. Set pulled pork aside.
2. Heat the milk and butter in a small saucepan or in the microwave until butter melts. Remove pan from heat and set aside until the mixture is lukewarm (about 100 degrees).
3. In the bowl of a standing mixer fitted with the paddle, mix together the warm water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour, and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth, about 10 minutes. Scrape the dough into a large lightly oiled bowl, turn to coat, then cover bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk (1 ½ to 2 hours.)
4. After the dough has doubled, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with a short side facing you. Mix the ¼ cup softened butter with the ½ teaspoon cinnamon and spread over the surface of the dough. Squeeze about 1/4 cup bbq sauce all over butter. Spread a healthy layer of pulled pork over the surface of the dough, leaving a 1-inch open strip on one of the short sides. Roll the dough and when you get to the end, pinch it to seal.
5. Preheat oven to 350°F. Butter a metal 9 x 13-inch cake pan. With a sharp serrated knife, evenly cut roll into six equal slices and evenly place them swirl side up in the pan (2 rolls x 3 rolls). Cover with plastic wrap and allow to rise until puffy and almost doubled (about 1 hour). Gently brush with egg wash before placing in oven.
6. Bake rolls at 350°F for 40-50 minutes, or until the dough reaches 185°F-190°F on an instant read thermometer. Remove from oven and allow to cool in pan 10-15 minutes.
Drizzle with your favorite barbecue sauce and serve.
Makes 6 hearty rolls.
Shared from Food Pusher (online)
1 1/2 lb. ground beef browned
3 jars Ragu Chunky Garden Style Sauce
1 large container small curd cottage cheese
3 cups mozzarella cheese
2 eggs
1 small box dry lasagna noodles
1. Combine browned ground beef and sauce.
2. Add small amount of water to one jar (we are getting extra sauce out),
then pour into next jar, then pour into last jar.
3. Add that to ground beef mixture.
4. In another bowl, combine cottage cheese, eggs, and 1 cup of mozzarella cheese.
5. Spray a 15×10 pyrex baking pan or you can use a foil lasagna pan, with pam.
6. Spread half of the sauce mixture in bottom.
7. Top with one layer of noodles.
8. Spread all the cheese mixture.
9. Top with one layer of noodles.
10. Spread remaining sauce mixture on top.
11. Cover with foil and refrigerate 8 hours or over night.
12. Bake the next day at 350 degrees for 1 hour and 20 min.
13. Take foil off and add the remaining 2 cups of mozzarella to the top and bake 10-15 minutes longer.
Shared from the kitchen of Trista Sperle
Note from Trista: “I’ve been making this recipe by memory for a long time.
It always seems to be a favorite of my little tribe.”
1/2 cup creamy peanut butter
1/4 cup butter
1 cup milk chocolate chips
1 tsp vanilla
9 cups Chex cereal
2 cups powdered sugar
1 cup M&Ms red and pink
sprinkles of your choice
1. Combine peanut butter, butter, and chocolate chips in a microwavable bowl.
2. Microwave for 1 minute, then stir until melted and creamy.
3. Add vanilla and stir.
4. In a large bowl with a cover, pour chocolate mixture over cereal.
Cover and shake until cereal is evenly coated.
5. Sprinkle powdered sugar over cereal. Cover and shake until evenly coated.
6. Add M&Ms and sprinkles of your choice.
Shared from the kitchen of Traci Heerwald
3 cans black eyed peas
1 lb. sausage
½ cup celery
½ cup bell pepper
½ cup onion
1-½ tsp. garlic powder
2 Tbsp. chili powder
1 Tbsp. sugar
1 medium can of tomatoes
Salt and pepper
1. Brown sausage and drain.
2. Add celery, pepper, & onion and sauté until tender.
3. Add peas, tomatoes, & seasonings.
4. Simmer approximately 1 hour until done.
Shared from the kitchen of Clint Lively, husband of Shelley Lively
1 cup of butter
1 cup of brown sugar
½ cup of sugar
2 eggs
1½ tsps of vanilla
1 tsp salt
1 tsp baking soda
½ tsp baking powder
2¼ cups of flour
2 cups of chocolate chips
¾ cup of pecans (optional)
1. Preheat oven to 375 degrees.
2. Cream butter, brown sugar, & sugar together in a bowl.
3. Mix in eggs & vanilla.
4. Stir in salt, baking soda, baking powder, & flour until just combined.
5. Add chocolate chips and pecans (optional) and stir until blended.
6. Place on baking sheet and bake for 8-10 minutes until golden brown
Shared from the kitchen of Amy Ingram, wife of Bobby Ingram
4 – 2 lb Large Sweet Potatoes (peeled & quartered)
1/2 cup Brown Sugar (packed)
1/2 cup Oleo or Butter
1/8 tsp Salt
1/4 cup Almond Flavor Liqueurs*
*2 Tbsp Water & 1/2 tsp Almond Extract can be substitued for 1/4 cup almond flavored liqueur
1. In 3-qt saucepan place potatoes.
2. Add enough water to cover and bring to full boil.
3. Cook over medium heat, stirring occasionally until potatoes are fork tender (20 to 25 minutes).
4. Drain and set aside (keep warm).
5. In 10-inch skillet, place brown sugar and butter.
6. Cook over medium heat until glaze is formed.
7. Stir in almond flavoring and salt.
8. Continue cooking until mixture comes to a full boil and glaze is slightly thickened (1-2 minutes).
9. Gently stir in sweet potatoes and continue cooking.
10. Stir occasionally until heated through (5-8 minutes) and serve.
Shared from the kitchen of Vicky Littke (November 2011)
1 stick butter
1 cup sugar
1 cup flour
2 tsp. baking powder
¾ cup milk
2 14 oz. cans peaches (mostly drained)
1. Preheat oven to 375⁰
2. Melt butter in baking dish in the pre-heating oven.
3. Mix together sugar, flour, baking powder and milk and pour into the melted butter.
4. Add peaches into the center of the mixture, do not stir.
5. Bake for 45 minutes or until golden brown.
Shared from the kitchen of Elsie Avery, Great Grandma of Traci Heerwald
¼ cup butter
1 – onion, finely chopped
1 – tbsp minced garlic
1 – 16 oz pkg of sausage
1 – 16 oz pkg of ground beef
1 – 14.5 oz can of diced or petite diced tomatoes
1 – 29 oz can of tomato sauce
2 tbsp brown sugar
1 tsp salt
½ tsp pepper
1 tsp Italian Seasoning
1 tsp basil
½ tsp oregano
2 bay leaves
1. Sauté the onion in butter for 2 minutes.
2. Add sausage, ground beef, and garlic. Cook until meat is browned.
3. Add the rest of the ingredients and cover with lid to simmer for 2 hours.
4. Remove bay leaves before serving.
5. Serve over spaghetti noodles or use it to make lasagna or stuffed shells.
6. Leftover sauce can be frozen and used in future meals.
Shared from the kitchen of Laci Sawatzky
– 4 avocadoes
– 1 tomato (chopped)
– ½ white onion (chopped)
– 2 tsps garlic salt
– fresh lime juice (to taste)
1. Combine all ingredients and smash to preferred consistency.
2. Chill for approximately 1 hour in refrigerator.
3. Serve with tortilla chips or on desired entrees.
Shared from the kitchen of Aaron Pritchard, father of Jordan Pritchard
– 12 – 14 cups French bread
– 8 large eggs
– 2 cups 2% milk
– 2 tsp vanilla extract
– 1 tsp cinnamon
– 2/3 cup brown sugar
– 1 cup strawberries (sliced)
– 1/2 cup blueberries
– 1-2 tbsp powdered sugar
– maple syrup (to desired taste)
1. Grease a 9×13 casserole pan with vegetable oil or butter.
2. Cut up French bread into cubes and add to pan (fill up to ~3/4).
3. In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole pan.
4. Slice strawberries and top casserole with strawberries and blueberries.
5. Wrap the casserole with saran wrap and refrigerate for four hours or overnight.
6. Pre-heat oven to 350 degrees F and bake for 35-50 minutes. Check at the 35-minute mark, and if it is not done, bake for longer.
7. Sprinkle with powdered sugar.
8. Serve with maple syrup and enjoy!
Shared from the kitchen of Kristina Kunsman
– 16 oz (2 pkgs) cream cheese (softenend)
– 1 pkg dry ranch dressing seasoning mix
– 1 cup whole dill pickles (chopped)
– 1 cup deli style ham (chopped)
– 1 diced green onion (optional)
1. In a medium missing bowl, mix together the cream cheese and ranch dressing. Mix until smooth.
2. Add chopped pickles, ham, and green onions (optional) and mix well.
3. Chill in refrigerator for 1 hour.
4. Serve with crackers or chips.
Shared from the kitchen of Keri Staggs
1 lb. Hamburger
2 C Hot Sauce (or salsa of your choice)
1 can chili beans (or ranch style beans)
3 C tortilla chips crushed
½ C green onion chopped
2 C cheddar cheese shredded
1. Cook hamburger until no pink, stir in salsa cook out liquid, stir in beans.
2. Layer crushed chips on bottom of 9×9 baking dish.
3. Pour meat mixture over chips.
4. Top with onions and cheese.
5. Bake in over at 350* 20 minute or until bubbly
Shared from the kitchen of Carla Dickey
3 Tbsp. butter
4 cups mini marshmallows
6 cups Rice Krispies Cereal
non-stick cooking spray
3 candies (long, soft, like twizzlers, gummi worms, or sour straws)
Fruit Roll-ups™ (green would be most realistic looking, but might be difficult to find)
candies (Swedish fish)
1. Melt the butter in a large pan over low heat. Add the marshmallows. Stir until melted. Remove from heat, then stir in the rice krispies.
2.Arrange a piece of wax paper on a baking sheet. Spray the wax paper with non-stick cooking spray. Transfer the rice krispie treat mixture to the baking sheet. Spray your hands with the cooking spray, then press the rice krispies into a thin (less than 1/2″) even layer.
3.Arrange a few fruit roll-ups (the ‘nori’) on top of the rice krispie treats.
4. Place a couple of the long candies on top of the fruit roll-ups. I used sour straws. Multi-colored Twizzlers or gummi worms would also work well.
5. Lift up the edge of the wax paper and begin to roll the rice krispie treats around the fruit roll-ups and candy. Use the wax paper to help squeeze and tighten the roll.
6. Once you’ve achieved a small ‘California Roll’ size, use a knife to cut the roll from the remaining rice krispie treats. Slice into pieces. Roll in colored sugar ‘roe’, if desired.
7. Repeat to make additional ‘California rolls’. Alternately, you can roll the candy within the rice krispie treats, but reserve the fruit roll-ups to wrap around the outside of the roll prior to slicing in pieces.
8. To make ‘nigiri sushi’: Using your hands, mold portions of the rice krispie treats into small oblong clumps. Place a swedish fish on top. Use thin strips of fruit roll-ups to wrap around the rice and fish.
Shared from the Internet