Red Velvet Cake Pops

 Bake a box of Red Velvet cake, cool completely, crumble and mix a can of cream cheese icing in.. roll into balls, cool in freezer for 2-4 hours...

 stick a stick in the balls and dip in white chocolate melts.. top with sugar sprinkles for an extra something!

Red Velvet Cake Pops

1 box of Red Velvet Cake (all the ingredients to bake the cake)
1 can of Cream Cheese icing
2 bags of Vanilla candy melts (got mine at Hobby Lobby)
lollipop sticks
wax paper
pan

Bake cake according to package, let cake cool completely.  Crumble cake, mix with cream cheese icing until dough forms, roll into balls and place on a wax paper lined cooking sheet.  Put in freezer for 2-4 hours letting the balls harden.  Remove from freezer and melt white chocolate, stick the sticks in the balls and then roll in chocolate.  Top with Sugar sprinkles... let cool in freezer!

Monterey Chicken

First thing I want to say is that I feel totally awesome because I was convinced no one looked at my blog, and then I put that little live feed tracker up cause it was free and I get to see that people actually do look at my blog and what they look at! ummm, I am totally excited that ya'll are coming to the blog, so if you leave comments and say hi that great too, but just to know you have been here makes me smile!....

okay, so first step to cooking this chicken is to add BBQ Sauce...

 Cheese on top

 Tomatoes, then bacon bits, then green onions...

 MONTEREY CHICKEN

4 boneless, skinless chicken breasts

1/4 c. bar-b-que sauce ( I use Bull's Eye)

1/4 c. real bacon bits

1 c. colby and jack cheese, shredded

1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)

sliced green onions

pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven about 10 minutes.

*4 Ingredient Nutella Cookies*

These taste like brownies! First of all.... they taste like the crusty awesome cooked edge of the brownie... i LOVE LOVE LOVED them! I forgot to take a picture of them and they went sooo fast that I couldn't get one.... so... here is the link to where I got the recipe and here is the recipe.


Nutella Cookies
(Recipe comes from Tasty Kitchen)

The main ingredient is Nutella but there’s only 3 more ingredients in this recipe for a simple chocolate cookie.

Preparation Instructions

Preheat oven to 350 F.

Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

Ingredients

• 1 cup Nutella
• ½ cups Sugar
• 1 cup All-purpose Flour
• 1 whole Egg

*Muenster Chicken*

Muenster Chicken

6-8 boneless chicken breasts

Margarine or Crisco

Seasoned bread crumbs

1 can chicken broth

1 package muenster cheese

4-5 egg yolks

Cut chicken into bite size pieces. Place chicken in egg yolk and marinate for at least 4 hours. Roll chicken in bread crumbs and brown in margarine or Crisco over medium heat. Place chicken in a large casserole dish. Pour chicken broth over cooked chicken. Place cheese over chicken. Bake at 350 for 35-40 minutes.

Pumpkin Spice Pound Cake

 mix sugars and pumpkin and eggs...

 sift dry ingredients.... add together, pour in pan

Pumpkin Pound Cake with Caramel Sauce
(found on Pinterest)2 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 TBSP baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
1 can (15 oz) pumpkin puree

Caramel Sauce
15-20 caramels
2 TBSP milk

Preheat oven to 350º. Grease a bunt pan and set aside. In a medium bowl whisk together baking soda, flour, cinnamon, nutmeg, salt and cloves and set aside. In a large bowl combine oil and sugar. Add in eggs on at a time beating well after each addition. Add dry ingredients to sugar mixture, alternating with pumpkin puree until all is well combined. Batter will be thick. Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted into center comes out clean. Let cool in pan for 10 minutes before turning over onto plate. If not using caramel sauce, sprinkle cake with powdered sugar. If you are using caramel sauce, prepare sauce while cake is cooling. Combine caramels and milk in a bowl and microwave for 30-60 seconds. Stir and if needed, heat for another 10-20 seconds at a time until completely melted. Serve hot over warm cake.

Pumpkin Spice Bread With Apples!!

              Pumpkin Spice Bread with Apples
A traditional pumpkin bread recipe jazzed up with the addition of apples and a streusel topping. If you want a basic pumpkin bread just omit the apples. This is great any time of the day!

• 3-⅓ cups Flour
• 4 teaspoons Pumpkin Pie Spice
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1-½ teaspoon Salt
• 2-⅔ cups Sugar
• ⅔ cups Vegetable Oil
• 4 whole Eggs
• 1 can (15 Ounce) Pure Pumpkin
• ⅔ cups Water
• ½ cups Pecans, Chopped
• 2 whole Apples, Peeled And Finely Chopped (about 2 Cups)
• ⅓ cups Flour
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Butter, Cold

Sift together flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

Beat together sugar and oil until light and fluffy. Add eggs, one at a time. Beat in pumpkin. Add dry ingredients alternately with water into the dry mixture. Stir in pecans and apples. Pour into 2 greased loaf pans.

For the streusel topping:
In a small bowl, combine the flour, brown sugar and butter. Cut in butter until crumbly. Sprinkle over the pans of batter.

Bake in a 350 degree F oven for 55 – 60 minutes or until tester comes out clean when inserted into center of the loaf.

 This was so delicious and moist... I loved it and it's my new go-to recipe!