The Best Coffee Cake Ever Recipe

Baked Italian Chicken Recipe

Creamy Pasta Bake Recipe

Creamy Fruit Salad Recipe

Lobster Wontons Recipe

Bacon Wrapped Tenderloin Recipe

Cookie Shot Glasses

Honey Garlic Chicken Recipe

Christmas S'mores Surprise Recipe

Cuban Sliders Recipe

Honey Garlic Chicken Bites Recipe

Cinnamon Cream Cheese Roll-Ups Recipe

Sweet Chicken Bacon Bites Recipe

BBQ Chicken & Avocado Quesadillas Recipe

Creamy Bacon Ranch Pasta Salad

Creamy Bacon Ranch Pasta Salad

Tortilla Pinwheel Appetizers Recipe

Tortilla Pinwheel Appetizers Recipe

10 large flour tortillas
1 cup chopped veggies – I like using red and green peppers, red onion, and celery.
1.5 blocks cream cheese, softened
1 package dry ranch dressing mix
1/4 cup salsa
1/2 cup shredded cheddar cheese

Crockpot Chicken Taco Chili Recipe

Crockpot Chicken Taco Chili Recipe

1 onion, chopped 
1 16-oz can black beans 
1 16-oz can kidney beans 
1 8-oz can tomato sauce 
10 oz package frozen corn kernels 
2 14.5-oz cans diced tomatoes w/chilies 
1 packet taco seasoning 
1 tbsp cumin 
1 tbsp chili powder 
24 0z. (3) boneless skinless chicken breasts 
chili peppers, chopped (optional)
chopped fresh cilantro 

  
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).  

Caramel-Toffee Cheesecake Recipe

 

Caramel-Toffee Cheesecake Recipe

1 1/2 cups finely crushed gingersnap cookies
2 tablespoons granulated sugar
1/4 cup butter, melted
5 8 ounces packages cream cheese, softened
1 1/3 cups packed brown sugar
3 tablespoons all purpose flour
5 eggs
2 egg yolks
2 teaspoons vanilla
1 recipe Caramel Topping
2 1.4 ounce bars chocolate-covered English toffee, coarsely chopped  

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    Directions

1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a medium bowl, stir together crushed gingersnaps and the 2 tablespoons granulated sugar. Stir in melted butter. Press mixture onto the bottom of the foil-wrapped pan. Bake about 14 minutes or until crust starts to brown. Cool on a wire rack.
2. In a very large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add brown sugar and flour; beat until smooth. Add eggs and egg yolks one at a time, beating after each addition just until combined. Beat in vanilla. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.
3. Bake about 1-1/4 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1-3/4 hours). Remove foil. Cover and chill overnight.
4. Prepare Caramel Topping. Remove side of springform pan; transfer cheesecake to a serving plate.
5. Spoon topping onto cheesecake, spreading to cover top. Garnish with chopped English toffee. Cover loosely and chill for 2 to 6 hours.

Deviled Egg Macaroni Salad Recipe

Deviled Egg Macaroni Salad Recipe

1 pound elbow macaroni, cooked according to package directions
2 cups Mayonnaise
2 Tbsp. yellow mustard
1 tsp. white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/2-1 cup dill pickle relish
Paprika

1.Mix together the mayo, mustard, vinegar, salt and pepper.

2. Gently fold pasta, eggs and relish into the sauce. Cover and refrigerate until serving (it’s best the next day). Sprinkle with paprika right before serving.