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CHERRY CHEESECAKE DIP 1 pack soften cream cheese 1/2 jar marshmallow fluff 1 small tub Cool Whip 1 can cherry pie filling Pack of graham crackers Mix cream cheese and marshmallow fluff until smooth. Fold in Cool Whip Spread into dish. Cover with cherry pie filling. Break graham crackers into sticks. Making this dip is just that QUICK, SIMPLE & TASTY ENJOY! universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class,...

Bottom Chocolate Layer 1 cup milk chocolate chips (or half semi-sweet) 1/3 cup butterscotch chips 1/3 cup peanut butter Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes. Nougat Layer 4 tablespoons butter 3/4 cup sugar 1/4 cup light brown sugar 1/4 cup evaporated milk 1-1/2 cups marshmallow creme 1/3 cup peanut butter 1-1/2 cups chopped salted peanuts (optional) Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes. Caramel Layer 1 (14...

Ingredients:     1 (15 ounce) can seasoned black-eyed peas, rinsed and drained well     1 (15 ounce) can seasoned or plain black beans, rinsed and drained well     3/4 cup frozen sweet corn, thawed     3 green onions, chopped     1/2 cup chopped green bell pepper     2 or 3 tomatoes, diced     10 jarred jalapeno pepper slices, diced (mild or hot depending on preference)     1/3 cup cilantro, chopped     1 ripe avocado, chopped     Tortilla chips     Dressing:     1 tablespoon olive oil     1 tablespoon white wine vinegar     1/2 lime, juiced     1/2 teaspoon Dijon mustard     Salt and pepper to taste Instructions: Combine black eyed peas, beans, corn, green onion, bell pepper, tomatoes, jalapenos, and cilantro in a medium bowl. In a small bowl whisk t...

Ingredients     2 tsp olive oil     6 cloves garlic, minced     2 Tbsp unsalted butter     ¼ tsp salt     ½ tsp pepper     3 cups chicken stock     ½ lb angel hair pasta     1 cup grated parmesan cheese     ¾ cup heavy cream     1 Tbsp dried or fresh parsley Instructions     In a large pot, heat olive oil over medium-low heat.     Add the garlic and stir, allowing it to cook for 1-2 minutes.     Add the butter; cook until melted.     Add the salt, pepper and chicken stock.     Turn the heat up to high and let come to a boil.     Add the pasta and cook for 4-5 minutes.     Once pasta is tender, reduce the heat to medium and stir in the parmesan, cream and parsley until cheese is completely melted.     Remove from heat and serve immediately. universities program, universities programs, nursing degrees online, o...

5 cups broccoli florets 3 T. Lemon Juice 1/4 cup Butter 1/2 of a medium sized onion (finely chopped) 2 cloves garlic (minced) 2 stalk celery (chopped ) 1 cup mushrooms (coarsely chopped) 2 cans evaporated milk (fat free works great) 2 T. Flour salt and pepper (to taste) 3 1/2 cups shredded cheese (I used a cheddar/jack blend) 1 rotisserie chicken 2 1/2 cups cooked rice Steam broccoli until slightly tender (don't overcook!)  I did mine in a microwavable steamer bowl for about 4 min.  Drain broccoli and mix with lemon juice. In a large skillet saute onion, garlic, celery and mushrooms in butter until softened.   Whisk flour and milk together in a small bowl.  Pour milk mixture slowly over onion mixture.  Cook until thickened (about 4 minutes) stirring constantly.  Add salt, pepper, and cheese and continue to cook over medium heat. Remove chicken from the bones and shred or chop. Combine broccoli, cheese sauce, chicken and rice in a 9x13 in. casserole dis...

Ingredients     2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper     ¾ cup milk     ¼ cup pickle juice     1 egg     1-1/4 cups flour     2 tbsp. powdered sugar     2 tsp. salt     1 tsp. pepper     ½ cup peanut oil, divided (or vegetable oil)     Honey Mustard Dipping Sauce:     ½ cup plain greek yogurt, optional     1½ Tablespoons yellow mustard     1 Tablespoon Dijon mustard     2 Tablespoons honey Instructions     Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl.     Add chicken pieces and marinate in the refrigerator for 2-4 hours.     Combine flour, powdered sugar, salt and pepper in a large ziplock bag.     Shake to combine.     Remove chicken from the marinade and add into the bag.     Shake to coat the chick...

    1 cup/240 mL brown sugar, dark     1/2 cup/120 mL paprika     2 tablespoon/30 mL salt     1 tablespoon/15 mL black pepper     1 tablespoon/15 mL white pepper     1 tablespoon/15 mL cayenne pepper     1 tablespoon/15 mL garlic powder     1 tablespoon/15 mL onion powder     Prep Time: 10 minutes     Cook Time: 20 minutes     Total Time: 30 minutes     Yield: Makes about 2 cups/475 mL Preparation Awesome rub This is a very very good rub. I would just reduce the amount of cayenne to half because it is a little bit hot. The amount of salt is a bit much too when combined with all the other ingredients. And, the amount of rub created for this recipe is too much so be careful not to put too much rub on the ribs or pork. But all in all a very good rub even with or without bbq sauce. universities program, universities programs, nursing degrees online, online nursing program...

for the cake – 2 cups all-purpose flour – 2 cups sugar – 2 sticks butter – 1 cup water – 5 Tablespoons cocoa powder – 2 eggs – 1/2 cup buttermilk – 1 teaspoon baking soda – 1 teaspoon vanilla Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes. for the fudge icing – 1 stick butter – 4 Tablespoons milk – 4 Tablespoons cocoa powder – 1 (16-ounce) box powdered sugar – 1 teaspoon vanilla – 1 cup chopped pecans In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake. {serves 12 to 16} universities program, universities programs, nursing degre...

INGREDIENTS: 1 lb. ground beef 2 cups pasta, cooked to al dente (small pasta works best, like rotini) 2 teaspoons canola oil 1 onion, chopped 1 clove garlic, minced 1 tsp. seasoning salt 1/2 tsp. black pepper 2 tbsp. dijon mustard 2 tbsp. ketchup 1- 10 oz. can Rotel diced tomatoes, undrained 2 cups shredded cheddar cheese dill pickles, chopped for sprinkling over top DIRECTIONS: -Preheat oven to 350.  Spray 9x13 in. baking dish with cooking spray. -In large skillet, heat the canola oil over medium-high heat.  Add the onion and saute until they start to turn transparent and soft.  Add the garlic and ground beef.  Cook until beef is browned.  Drain beef grease (if any). -Mix in the seasoning salt, pepper, ketchup, and dijon mustard.  Stir in the Rotel tomatoes.  Simmer on low heat until mixture is thickened, about 5 minutes. -Combine the meat mixture with the pasta and pour into the baking dish.  Sprinkle the cheddar cheese evenly over the top. -Bak...

2 tablespoons olive oil 1 small onion, diced  5 garlic cloves, minced  16 ounces mushrooms, sliced (I used crimini, but use button if you like them!) 1 1/2 tablespoons flour 1/2 cup marsala wine (or white wine) 1/2 cup fat free half & half (low fat milk will work here too) 2 cups low-sodium chicken broth or stock 1 teaspoon salt 1/4 teaspoon black pepper 1 cup brown rice, uncooked 2 packed cups coarsely chopped cooked chicken 1/4 cup chopped fresh parsley 2 tablespoons grated parmesan cheese Preheat the oven to 375°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5 - 7 minutes. Add the garlic and season with salt and pepper.  Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups of broth/stock.  Spray a 9-inch-by-13-inch cas...

Ingredients 2 plum/roma tomatoes finely chopped 2 tbsp. vegetable oil 1 cup onion, minced 2 cloves garlic, minced 1 cup long grain rice 1 ¾ cup chicken broth (vegetable broth or water is good, too) ¼ cup tomato sauce ¼ cup chopped fresh cilantro 1tsp. dried oregano salt and pepper to taste (I used about 1 teaspoon of salt and about 1/4 tsp of pepper) Instructions Heat the oil in a pot over medium heat. Add the onions and sauté until translucent (about 2-3 minutes). Add the garlic and stir in the rice. Cook until slightly toasted, about 3 minutes. Add the broth, tomato sauce, and chopped tomatoes, bring to a boil. Add the cilantro, oregano and salt and pepper to taste. Reduce heat to low and cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. After 15 minutes, turn off the heat and let the rice rest, covered for 8 minutes. Fluff with a fork and serve.           universities program, universities programs, nur...

Ingredients     2 lbs. ground beef     Salt and pepper or creole seasoning     1 onion, chopped     1 cup rice, uncooked     3 large handfuls of roughly chopped cabbage     1 8 oz. can tomato sauce     2 cups of water (I just use the tomato sauce can twice)     1 14 oz. can diced tomatoes, undrained     1 cup shredded cheese (I used Colby Jack) Instructions     Season and brown ground beef and onions. Drain off grease.     Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.     Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.     Once cooked, top with cheese and cover with lid to melt a few minutes. universities program, univers...

Ingredients:     4 cups precooked chicken, shredded     2 cans (15 oz.) mild or medium green chile enchilada sauce     2 dozen corn tortillas     2 T. olive oil     1 red pepper, diced     1 medium onion, diced     1 lb. butternut squash, diced     1 jalapeño, finely chopped     1 can Bush’s black beans, drained     1 (13 oz:) jar Corn and Chili Salsa (Trader Joe’s)     1 T. cumin     1 tsp. chili powder     salt and pepper     2 cups grated mozzarella cheese     2 cups grated Cheddar cheese     2 cups grated Jack cheese Directions: Preheat oven to 375F. Spray a 9-inch x 13-inch casserole dish with non-stick spray. Heat oil and sauté onion and red pepper for about 5 minutes. Add the butternut squash and sauté for another 5 minutes, until tender. Mix i...

4 cups cooked & shredded chicken (you can buy a rotisserie chicken, use leftover chicken, or cook a couple big chicken breasts and shred them) 2 cups chicken broth 1 can cream of chicken soup 1 cup flour 1/4 tsp. salt 1 1/4 tsp. baking powder 1 cup milk DIRECTIONS: -Preheat oven to 400. -Spray 9x13in baking pan with non-stick cooking spray. -Spread the chicken in an even layer on the bottom of the dish. -Whisk together flour, milk, salt, & baking powder.  Pour over the chicken.  This is the "dumpling layer" :) -Stir together the chicken broth and cream of chicken soup and pour over the dumpling layer. -Bake 35-40 minutes or until top starts to turn golden brown. **Side note:  Do not mix the layers together, that will defeat the purpose of them being LAYERS. Duh ;) ENJOY!! universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice deg...

Ingredients Cake     2 cups sugar     1 3/4 cups flour     3/4 cup unsweetened cocoa powder     1 1/2 tsp baking soda     1 1/2 tsp baking powder     1 tsp salt     2 eggs     1 cup milk     1/2 cup vegetable oil     2 tsps vanilla extract     1 cup boiling water Glaze     1 cup sugar     1/4 cup unsweetened cocoa powder     1/4 cup butter     1/4 cup milk     1 tsp vanilla extract     chocolate shavings (freeze a chocolate bar, then use a potato peeler to make the shavings) Instructions     Preheat your oven to 350°.  Grease a 9 x 13 baking dish/pan.     In a mixing bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt.  Add the eggs, milk, oil and vanilla and beat for ...

1 1/2 pounds lean ground beef 1/2 cup dry bread crumbs 2 tablespoons red chile flakes 1/8 teaspoon of salt 1 tablespoon olive oil 1 tablespoon butter 6 cloves garlic, minced 1/2 cup honey 1/4 cup soy sauce 1 (8 ounce) can tomato sauce Cooked Rice. Preparation: Preheat oven to 450 degrees F. Grease a large baking sheet. In a large bowl, combine the ground beef, breadcrumbs, chile flakes, and salt. To make uniform meatballs, pat out the entire meat mixture into a rectangular shape and score the mixture into equal squares of the size desired for the meatballs. Roll each of these “squares” into a ball and place onto the prepared baking sheet. Place in the oven and bake for 10 to 15 minutes or until there is no pink in the center of the meatballs. While the meatballs are baking, over medium heat, heat the butter and olive oil. Add the minced garlic and sauté until the garlic becomes translucent. Stir in the honey, soy sauce, and tomato sauce; mixing well. Bring j...

Ingredients     1½ lb medium-size fresh or frozen shrimp, peeled and deveined     2 teaspoons Creole seasoning     2 tablespoons olive oil     ¼ cup butter     1 teaspoon grated lemon rind     3 tablespoons fresh lemon juice     1 tablespoon minced fresh thyme or parsley     1 (16-oz) carton heavy whipping cream     1½ cups freshly grated Parmesan cheese Instructions     Sprinkle shrimp with Creole seasoning.     Heat oil in a large skillet over medium-high heat.     Add shrimp; cook 2 minutes per side or until shrimp turn pink.     Remove from skillet, and keep warm.     Melt butter in skillet over medium heat; add lemon rind, juice, and thyme.     Cook 1 minute.     Gradually whisk in cream; bring to a simmer, and cook 5 to 6 minutes or until reduced by one fourth.     Add Parmesan cheese, stirring until cheese is mel...

Want to feed some hungry folks? Throw this together & make a salad & garlic bread. Dinner's done. ITALIAN BAKE 3 pounds chicken breasts (cooked & cut into bite size pieces) 6 Italian sausage links 2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!) 1 pound of pasta, penne, macaroni, shells or what ever you like 1 large package of pizza cheese 1 onion 2 large bell peppers - red & green, cut into chunks Cut up chicken, onion, peppers and sausage. Boil pasta and drain (don't over cook) Mix pasta, sausage, onion, peppers, chicken and sauce. Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later. Top heavily with cheese. Bake at 325 degrees for about 45 minutes or until golden and bubbly. universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree onli...

1 box yellow butter cake mix 1 14 oz can creme of coconut 1 14 oz can Eagle Brand milk 8 oz. Cool Whip 1 pkg. frozen coconut (thawed) 1 box yellow butter cake mix 1 14 oz can creme of coconut 1 14 oz can Eagle Brand milk 8 oz. Cool Whip 1 pkg. frozen coconut (thawed) How to Make It Wow, what a great dessert- this will definitely become a family favorite! ... So to prepare this recipe you need first to bake yellow butter cake mix according to the package instructions in 13x9x2 pan. Second step : Now at this step and one time the cake is hot, you need to pierce with fork. Step 3 : After all that , now you need to combine can of creme of coconut & can of Eagle Brand milk then you need to pour over cake. Next , you need to cover & refrigerate. Step 4 : Finally step , At this step and when cake is cool, you need to spread with 8 ounces of Cool Whip & also a package of frozen coconut (thawed). Finally store ...

    Cake     3 cups all-purpose flour     3 teaspoons baking powder     1 teaspoon salt     1/4 teaspoon nutmeg     1 cup butter flavored shortening     2 cups white sugar     3 eggs     1/2 cup sour cream     1 1/4 teaspoons vanilla extract     1 1/4 teaspoons lemon extract     1 cup milk     Icing     1/4 cup lemon juice     1 1/2 cups confectioners sugar How to Make It     Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.     Sift together the flour, baking powder, salt and nutmeg. Set aside.     In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pa...

Ingredients  For Cheesecake: 8 oz or 250 g cream cheese, room temperature 1/4 cup castor sugar (superfine sugar) 1 tbs lemon juice 2 eggs 1/4 cup sour cream For Carrot Cake: 1 cup All Purpose flour 1/2 tsp bicarbonate of soda 1/2 tsp baking powder 3/4 tsp cinnamon powder 1/8 tsp nutmeg powder 1/8 tsp clove powder Pinch of salt 2 eggs 1 carrot, grated 1/2 cup castor sugar 1 tsp vanilla extract 1/2 cup oil 2 tbs maple syrup 1/4 cup dried coconut (optional) 1/4 cup raisins Instructions 1. Preheat oven to 170 C, 325 F. Using a piece of foil and parchment paper bigger than the tin, clip both together onto the bottom of an 8 inch spring form pan. Paper above the foil. Do not trim off excess foil and paper but just bring it up the outer side of the tin. Grease paper and up the sides of the tin.  2. For Cheesecake part: Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times. Add eggs one at a time, then lemon juice and sour cream. Set aside mixture in...