Cornflake Cookies

1 c. sugar
1 c. corn syrup
1 1/2 c. peanut butter
1 tsp. vanilla
6 1/2 c. corn flakes
In large pan mix together sugar and corn syrup. Cook ans stir until mixture boils. Remove from heat and add peanut butter and vanilla. Stir until peanut butter is melted. Pour mixture over cornflakes and drop onto parchment or wax paper. Let cool for a bit and enjoy!

Vanilla Buttercream Frosting

2 sticks butter, softened
1 jar {7-7½ oz.} marshmallow cream
1 c. powdered sugar
1 t. vanilla extract

Beat butter in a medium bowl until creamy. Beat in marshmallow cream. Mix well. Beat in powdered sugar and vanilla. When mixed in, beat in high for 3-4 minutes until fluffy.

For chocolate butter cream add 6 oz. melted unsweetened baking chocolate that has been melted and cooled to butter then beat in marshmallow cream sugar and vanilla.

This frosting can be refrigerated for up to 4 days or frozen up to 1 month. Bring to room temperature and beat before using.

Chicken Ranch Tacos

Found this quick meal on the Betty Crocker website. Quick and easy!

1 box (4.7 oz) Old El Paso Stand 'N Stuff™ taco shells ~ these are a clever invention and fun to use
3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken) or cooked cubed chicken
1 package (1 oz) Old El Paso taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions

1. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with additional ranch dressing, if desired. Served with Spanish rice.

Cheeseburger Soup

1/2 lb. ground beef
3/4 c. celery
3/4 c. carrots
3/4 c. onions
1 t. basil
1 t. parsley
4 T. butter (divided)
4 c. potatoes
1 1/2 c. milk
4 oz. Velveeta Cheese
1/2 t. salt
3/4 t. pepper
1/4 c. flour
1 c. chicken broth
Brown hamburger, drain and set aside. In same pot saute carrots, onions, celery, basil, parsley, and 1 T. butter. Cook until veggies are tender ~ about 10 min. Then add potatoes, chicken broth, and hamburger. Boil for 10 - 15 min ~ until potatoes are soft.
In a small pan melt remaining butter and add flour stir until bubbly then add to soup. Cook for 10 min. Add Velveeta Cheese, milk, salt, and pepper. Cook until cheese is melted.
Garnish with green onion, sour cream, and chopped bacon. As always doubled this and had plenty for leftovers. Served it with some jello and homemade bread.

Sugar Cookie Bars

I think these are great! The yumminess of a sugar cookie without all the work! This recipe and yummy picture from "My Baking Addition". She posts a really great frosting recipe but you could probably use any frosting you have. She also cut them into cute bars and frosted them really cute but you could just frost them while they are in the pan and then cut into squares.

1 cup butter; room temperature

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

1 tsp salt

1/2 tsp baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting:

1/2 cup butter; room temperature

1/2 cup shortening

1 tsp vanilla

pinch of salt

4 cups powdered sugar

5 Tbsp milk

food coloring (if desired)

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Cant's Leave Alone Bars

This recipe comes from "Dining As A Domestic Goddess".
1 package yellow cake mix
2 eggs
1/3 c. oil
1 can (14 oz.) sweetened condensed milk
1 c. chocolate chips
1/4 c. butter, cubed
Mix first 3 ingredients. Press most of the mixture in the bottom of a greased 13 x 9 pan (Reserve a little). Combine milk, choc. chips and butter in separate bowl and microwave 45 seconds on high. Stir and cook another 45-60 seconds. Stir till smooth. Pour over cake mixture. Drop teaspoonfuls of remaining cake mixture over top. Bake 350 for 20-25 min. or till lightly browned. Cool before cutting.

Ham and Swiss Rolls

This recipe come from "Becky Higgins...Recipes To Share" {picture from Becky Higgins}. It looked really good and I thought it would make a great meal along with some chips, and the Snicker salad.

24 rolls

mayonnaise

12 thick slices deli ham (black forest)

12 slices Swiss cheese

1/2 c. melted butter

1 1/2 Tbsp. mustard

1/2 tsp. Worcestershire sauce

1 1/2 Tbsp. poppy seeds

Slice rolls in half so they open. Spread mayo on top and bottom of the inside of each roll. Assemble rolls with ½ slice of cheese and ½ slice of ham.

Place all of these in a baking pan or stone. Mix together the melted butter, mustard, Worcestershire sauce and poppy seeds with a whisk. Brush this mixture all over the tops of the rolls and cover with tin foil. Bake at 350 for 15-20 minutes until heated through.

Snicker Salad

This recipe comes from a group of ladies who meet together once a month and exchange recipes and have a good time. They are called the "Cookin' Mamas."

Ingredients:

1 large tub of Cool Whip, thawed

1 large package of vanilla instant pudding

1 cup of milk

6 snickers bars, cut into bite size pieces

3 medium size Granny Smith apples or other tart apple, cut up into small chunks

Directions:

In a large bowl, combine milk and pudding, then mix in the cool whip.

Add the Snickers and then the apples.

Note: Cut the apples after you have mixed the other ingredients so that they aren't brown when you add them.

Twice Baked Potatoes...

For dinner tonight we had a family favorite...barbecue beef ribs that i just put in the crockpot with some barbeque sauce for 6 hours, twice baked potatoes, green beans, and biscuits. For twice baked potatoes I just bake my potatoes for a few hours. Cut in half and scoop out filling into a bowl...I use a melon baller and it works great. I also put my cream cheese and butter in the bowl first then I scoop out the potato filling and the warm filling starts to soften the cream cheese and butter.
Then I add:
1 brick cream cheese
1 cube butter
1 package bacon pieces
2 cups cheese
1 c. sour cream
salt and pepper to taste
I also add sliced green onions to Johns
Mix with a hand mixer and refill potato skins. Top with additional cheese and broil till cheese is melted.

Pepperoni Pizza Subs

This is a super easy, fast, family favorite.

hoagie rolls ~ as many as needed for family
sliced pepperoni
favorite pizza sauce
mozzarella cheese
additional favorite topping ~ olives, pineapple, green peppers, onion, mushrooms, etc.
Open hoagies and put pizza sauce on both sides, on bottom half of hoagie, add pepperoni, toppings, {we just do pepperoni at our house} and cheese. Broil until warmed through and cheese starts to bubble.

I serve this with potato chips and jello.
John and I worked at a pizza place here in Shelley when we were dating and in high school and these were on the menu..so every time we have one it takes us back to the good ole' days of makin' alot of pizzas and subs! Good times, good times!!

Hot Chicken Salad Casserole

This recipe comes from a blog "Simply Said". She has a super cute family and is very talented in home decorating and much more.

4 C. of cooked cubed chicken
4 C. of celery ~ chopped
1/4 cup of fresh onion or 1 tsp. dried onion
1 can cream of chicken
1 cup mayo
1/2 tsp accent salt or plain salt
1 small jar pimento
1/3 cup fresh lemon juice
MIX ALL TOGETHER and put into 9 X 13 casserole dish ~ put in fridge overnight (or just long enough for flavor to set in)
When ready to cook, add crushed potato chips and cheese if desired.
Cook at 400 for 25-30 minutes

As always doubled the recipe, had plenty of leftovers. Served with green beans and Bisquick biscuits. And please...DO NOT let my "fabulous" photography stop you from trying this!! It is really yummy!

Hot Beef Cheddar Subs

This recipe was yummy and super easy! I got the recipe from a little bonus book in the Taste of Home magazine. I was gonna take a picture but my sister had my card for my camera...they are like cheesy sloppy joes in a hollowed~out crusty roll.

4 submarine sandwiches ~ I found some cute hard crust rolls {8} and used them
1 pound of ground beef
1 medium green pepper, diced {I left this due to the kids HUGE dislike of them}
1 small onion {I used minced onion ~ less detectable ~ again the kids}
1 can (10¾) condensed cheddar cheese soup, undiluted
¼ t. Worcestershire sauce
4 slices American cheese

Cut a thin slice off the top of each bun; set aside. Carefully hollow out bottoms, leaving a ½ in. shell. Set aside ½ cup of bread.
In a large skillet, cook beef, green pepper, and onion until cooked, Drain. Stir in soup, Worcestershire sauce, and reserved bread.
Spoon into buns; top with cheese slice. Replace tops. Place on a cookie sheet and bake, uncovered at 350º for a few minutes, 5-7, or until cheese is melted.
I served it along with some fries and it was pretty good! And as always I doubled it so we would have some leftovers and some for John's lunch!