Saved Recipes for Billie C.

MEXICAN CASSEROLE Ingredients: 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag) 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Directions: Preheat   oven to 325 degrees. In a large skillet, brown meat and drain off fat.   Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer   over medium-low heat until everything is well combined and heated   through. Grease a 9×13 casserole dish. Put down a layer of crushed   tortilla chips, followed by a layer of the meat/bean mixture, then half   of the cheddar cheese. Repeat layers. Cover with foil and bake for  20-30  minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa Sent from AOL on Android

German Chocolate Brownies😍 Ingredients: For the Brownie Layer: 1 cup unsalted butter 2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt For the Coconut Pecan Frosting: 1 cup evaporated milk 1 cup granulated sugar 3 large egg yolks 1/2 cup unsalted butter 1 teaspoon vanilla extract 1 cup shredded coconut 1 cup chopped pecans Instructions: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a microwave-safe bowl, melt the butter. Then, add the granulated sugar and stir until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In  a separate bowl, whisk together the flour, cocoa powder, and salt.  Gradually add the dry ingredients to the butter mixture, mixing until  just combined. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted i

1   box of penne pasta, jar of Alfredo, jar of spaghetti sauce, 2 cups   shredded mozzarella and whatever spices you want (I used a little garlic   & onion powder, Italian seasoning and some sugar). Boil pasta,   while that's cooking add Alfredo & spaghetti sauce in another pot,   add 2 cups of mozzarella & seasonings. When pasta is done, drain and   add to sauce, add pasta to baking dish (I added a little extra cheese   to the top). Bake at 350° for 20 mins Sent from AOL on Android

I Remember when Mom would bake a month's worth of Sugar Cookies, and they would be gone in less than a week she cooled them on the chest freezer in rows, and us  kids would scoop up a handful as we walked past. Well, this recipe does not make near that many, but they are just as tasty and soft. Here is a good cutout cookie recipe. Ingredients 1 3/4 c flour 1/4 tsp salt 1/2 tsp baking powder 1egg 1/2 c shortening, butter flavor 3/4 c sugar 2 tsp vanilla extract Mix all ingredients into bowl. Mix well, shape into ball. Chill 30 minutes or longer. Roll out 1/8th  thick. Cut shapes,  Place on ungreased cookie sheet. bake for 7 - 10 minutes  at 350 degrees. Cool before removing from cookie sheet Sent from AOL on Android

🍕 Veggie Pizza Appetizer - A Party Favorite! 🎉 Elevate your appetizer game with this delightful Veggie Pizza! It's a crowd-pleasing favorite at any gathering, and it's super easy to make. Ingredients: - 2 (8 oz) cans refrigerated crescent rolls - 1 (8 oz) package cream cheese, softened - 1 cup sour cream - 1 packet ranch dressing mix - 1 1/2 cups chopped assorted fresh vegetables (bell peppers, broccoli, carrots, etc.) - 1/2 cup shredded cheddar cheese Directions: 1. Preheat your oven to 375°F (190°C). 2. Unroll the crescent roll dough onto a baking sheet, pressing seams together to form a crust. 3. Bake the crust in the preheated oven for 11-13 minutes or until golden brown. Let it cool completely. 4. In a mixing bowl, combine softened cream cheese, sour cream, and ranch dressing mix. Spread this mixture over the cooled crust. 5. Top with chopped fresh vegetables of your choice and sprinkle with shredded cheddar cheese. 6. Chill in the refrigerator for at least 1 hour before

🎄 Eggnog Cupcakes 🧁 Indulge in the festive flavors of the holiday season with these delightful Eggnog Cupcakes. Rich, creamy, and full of eggnog spice, they're the perfect sweet treat for celebrating. Ingredients: 1 1/4 cups all-purpose flour 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 tsp ground nutmeg 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1/2 tsp vanilla extract 1/2 cup eggnog 1/4 cup spiced rum (optional) Eggnog buttercream frosting (store-bought or homemade) Ground nutmeg for garnish Directions: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg. Set aside. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients,

🍪 Butter Cookies 🍪 _ Ingredients _ 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 2 teaspoons pure vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt Additional granulated sugar for rolling (optional) _ Directions _ In a mixing bowl, cream together the softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add the large egg and pure vanilla extract to the butter-sugar mixture. Beat until well combined. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Be careful not to overmix. Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. If desired, roll the chilled logs of dough in additional granulated sugar to coat them. Slice

Hot Water Pastry 2 cups Sufted Flowers.  1/2 teaspoon Baking Powder.  1 teaspoon Salt.  1/3 cup Boiling Water.  2/3 cup Shortening.  Sift flour, baking powder and salt together. Pour water over shortening and mix with a fork until creamy. Add flour mixture  and mix into a dough.  Chill throughly and spread as for plain pastry. Makes 1 (9 inch) double crust or 2 (9 inch) singles. Sent from AOL on Android

Cool Whip Cookies 1box any flavor Cake mix, chocolate, red velvet, lemon, etc. 1- 8 ounce Cool Whip 1 egg * mix all together in bowl * drop by teaspoonfuls into powdered sugar * place on cookie sheet * bake at 350 degrees for 12 to 15 minutes cool before removing from cookie sheet. Sent from AOL on Android

orange drop cookies.  You can do part butter to the shortning. Sent from AOL on Android

Cream Cheese Sugar Cookies 1 cup sugar 1 cup margarine or butter, softened 3 oz. package of cream cheese 1/4 tsp Salt 1/2 tsp Almond extract 1/2 tsp vanilla extract 1 egg yolk (reserve white) 2 cups all purpose flour Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer.  Mix in flour until well blended. Roll into a ball and wrap in plastic wrap. Refrigerate for two hours. Heat oven to 375 degrees.  Roll out dough, one third at a time, on a lightly floured surface.  Using a cookie cutter dipped in flour, cut out cookies as close together as possible. Place the cookies one inch apart on ungreased cookie sheets.  To prevent breaking, move cookies to and from baking sheets with a wide spatula or pancake turner. Leave cookies plain or, if desired, brush with slightly beaten egg white and spring with colored sugar. Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown.  Cool completely. {My mom always told me the most i

Poor man cake  1/2 C Lard  2 C Sugar  2 1/2 C Flour  1/2 c Cocoa  1 tsp Baking Soda  1 tsp Vanilla  1 C Hot Water  1 Tbls Vinegar  Cream Sugar and lard. Sift together flour, Cocoa and Baking Soda combine vinegar, water and vanilla.  Add each in parts to the creamed sugar mixture. Bake at 350 degrees for 30 to 45 minutes.  From my childhood. Love this cake, it is a heavy cake. We never gave mom a chance to ice it, but any icing will work on it... Sent from AOL on Android

Graham Cracker pie  Crust. 1 1/4 cup Graham Cracker crumbs.  1/4 cup Oleo (margarine or butter) 2 Tablespoons Sugar If crumbs are very dry add Milk 1 teaspoon at a time until crust is easy to mold into pan. Sent from AOL on Android

Loaded Baked Potato Soup  Ingredients: - 4 large russet potatoes, peeled and diced 🥔 - 4 cups chicken broth 🍗 - 1 cup milk 🥛 - 1/2 cup heavy cream 🥛 - 1/2 cup sour cream 🥄 - 1 cup shredded cheddar cheese 🧀 - 6 slices cooked bacon, crumbled 🥓 - 4 green onions, chopped 🧅 - 3 cloves garlic, minced 🧄 - 2 tablespoons unsalted butter 🧈 - 2 tablespoons all-purpose flour 🍞 - 1 teaspoon dried thyme 🌿 - Salt and pepper to taste 🧂🌶️ Optional Toppings: - Additional shredded cheddar cheese 🧀 - Chopped green onions 🧅 - Crumbled bacon 🥓 - Sour cream 🥄 Instructions: 1. Cook Potatoes:    - In a large pot, combine the diced potatoes and chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender. 2. Blend Potatoes:    - Use a potato masher or immersion blender to partially blend the cooked potatoes in the pot. You can leave some chunks for texture. 3. Make Roux:    - In a separate saucepan, melt the butter over

Ingredients: Sauce Ingredients: 1/4 cup unsalted butter 1/4 cup white sugar 1/4 cup packed brown sugar 1/4 cup heavy cream 1/2 teaspoon vanilla extract Directions: Preheat oven to 350°F (175°C). Grease a 2-quart baking dish. Place bread cubes in the prepared dish. In a saucepan over medium heat, combine milk and 1/4 cup butter. Heat until butter is melted but do not boil. In a mixing bowl, combine sugar, beaten eggs, cinnamon, and vanilla extract. Gradually whisk in the hot milk mixture. Pour the milk mixture over the bread cubes. Press down the bread with a fork to ensure it's soaked evenly. Sprinkle raisins over the top if desired. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown. Sauce Directions: In a saucepan, melt 1/4 cup butter. Stir in white sugar, brown sugar, heavy cream, and vanilla extract. Cook over medium heat, stirring constantly, until the sauce thickens, about 3-5 minutes. Pour the sauce over individual servings

Directions: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and salt to the creamed mixture, mixing until a soft dough forms. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut the dough into desired shapes. Place the cookies on an ungreased baking sheet, leaving a little space between each cookie. Prick the tops of the cookies with a fork to create decorative designs. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Yield: About 2 dozen cookies #shortbreadcookies #homemadebaking #classicrecipe #butterygoodness #cookielove #bakedtreats #bakingfun #easyrecipe

Butterscotch Lush Cake Ingredients Crust: 1/2 cup butter cubed 1 cup all-purpose flour 1/2 cup pecans Filling: 1 8 oz pkg cream cheese, softened 1 cup powdered sugar 1 cup whipped topping Pudding Layer: 3 cups cold milk 2 3.4 oz pkg butterscotch pudding Topping: 1 8 oz container whipped topping 1/4 cup chopped pecans Instructions Preheat oven to 350 degrees F. Grease a 9×13″ baking pan with non-stick cooking spray, set aside. Im bowl cut together your butter and flour until crumbs form, stir in your pecans. Press into bottom of pan and bake in oven for 20 minutes, remove and cool completely. To make filling, beat together your cream cheese and powdered sugar until smooth, add in your whipped topping and beat again until combined, spread over crust, set aside. In another large bowl mix together your pudding and milk and whisk until combined and soft set, pour over filling layer, refrigerate 3-4 hours until set. Before serving spread whipped topping over pudding layer and sprinkle with p

Butter Pecan Pound Cake Recipe Ingredients: For the cake: 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream For the butter pecan filling: 1 cup chopped pecans 1/4 cup unsalted butter, melted 1/2 cup brown sugar 1 teaspoon ground cinnamon For the glaze: 1 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla extract Instructions: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined. In a sma

Old Fashioned Soft Molasses Cookies!!! 💖💚 Ingredients 1 Cup Packed Brown Sugar 1 Cup Butter, Softened ¼ Cup Dark Molasses 1 Large Egg 1 Teaspoon Vanilla Extract 2 ½ Cups All Purpose Flour 2 Teaspoons Baking Soda 1 Teaspoon Ground Cinnamon 1 Teaspoon Ground Ginger ½ Teaspoon Salt ¼ Cup Granulated Sugar, For Rolling . Instructions: Preheat oven to 325 degrees. Prepare a large baking sheet with parchment paper or non stick cooking spray, set aside. In a large bowl using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment beat together the brown sugar, butter, molasses, egg, and vanilla until well combined. Mix in the flour, baking soda, cinnamon, ginger, and salt. Shape the dough by rounded tablespoon fulls into 1 ½ inch balls. Dip the cookies into the granulated sugar and place 2 inches apart on the prepared baking sheet. Bake in preheated oven for 13-15 minutes just until set. Remove cookies to a wire rack to cool immediately. #easyrecipeschallenge #ican

Mini Pineapple Upside Down Cakes- Cake Ingredients: 2 eggs 2/3 cup white sugar 4 Tbsp pineapple juice 2/3 cup all purpose flour Must express something to keep getting my recipes.... Thank you. FULL RECIPE Link in First (c.o.m.m.e.n.t ).👇 Sent from AOL on Android

Chocolate Rice Krispie Balls  Ingredients: - 3 cups Rice Krispies cereal 🥣 - 1 cup semisweet chocolate chips 🍫 - 1/2 cup creamy peanut butter 🥜 - 1/4 cup unsalted butter 🧈 - 1 teaspoon vanilla extract 🌿 - 1/2 cup powdered sugar 🍚 - A pinch of salt (optional) 🧂 - Sprinkles or powdered sugar for coating (optional) 🎉 Instructions: 1. Prepare the Rice Krispies:    - In a large mixing bowl, measure out the Rice Krispies cereal and set it aside 🥣. 2. Melt Chocolate and Peanut Butter:    - In a microwave-safe bowl or on the stovetop, melt the semisweet chocolate chips, peanut butter, and unsalted butter together. You can microwave in 20-30 second intervals, stirring in between until everything is smooth. If using the stovetop, melt over low heat while stirring continuously 🍫. 3. Add Vanilla and Sugar:    - Remove the melted mixture from heat and stir in the vanilla extract and powdered sugar. Add a pinch of salt if desired for a hint of saltiness 🌿🍚. 4. Combine with Rice Krispies:

1-2-3 Cake You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake! Sent from AOL on Android

Delightful No-Bake Chocolate Oat Bars Ingredients:     1 cup Butter     3 cups Rolled Oats     1 cup Semisweet or Dark Chocolate Chips     1/2 cup Peanut Butter     1/2 cup Packed Brown Sugar     1 teaspoon Vanilla Extract Instructions:     Line an 8-inch or 9-inch square baking dish with parchment paper, making sure to leave an overhang for easy removal of the bars.     In a large saucepan, melt the butter over medium heat.     Stir in the brown sugar until well dissolved into the butter.     Remove the saucepan from the heat and mix in the vanilla extract.     Gradually stir in the rolled oats until they are completely coated with the butter mixture.     Press half of the oat mixture into the bottom of your prepared baking dish.     Sprinkle the chocolate chips over the layer of oats.     Drop spoonfuls of peanut butter over the chocolate chips.     Crumble the remaining oat mixture over the peanut butter layer and press down gently.     Place the baking dish in the refrigerator for

Homemade buttermilk biscuits  Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt ¼ teaspoon baking soda 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices ¾ cup cold buttermilk 2 tablespoons buttermilk for brushing Directions Step 1 Preheat oven to 425 degrees F (220 degrees C). Step 2 Line a baking sheet with a silicone baking mat or parchment paper. Step 3 Whisk flour, baking powder, salt, and baking soda together in a large bowl. Step 4 Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. Step 5 Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined. Step 6 Turn dough onto a floured work surface, pat together into a rectangle. Step 7 Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times. Step 8 Roll

Candied Pecans Ingredients: - 2 cups pecan halves - 1/2 cup granulated sugar - 1/4 cup water - 1/2 teaspoon vanilla extract - 1/4 teaspoon salt - 1/4 teaspoon ground cinnamon (optional) Instructions: 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. 2. In a medium-sized saucepan, combine the sugar, water, vanilla extract, salt, and ground cinnamon (if using). Heat over medium heat, stirring constantly until the sugar has completely dissolved. 3. Add the pecan halves to the saucepan and stir to coat them evenly with the sugar mixture. 4. Continue to cook the pecans in the saucepan, stirring constantly, for about 5-7 minutes or until the sugar mixture thickens and coats the pecans. 5. Once the pecans are coated and the sugar mixture has thickened, remove them from the heat. 6. Using a slotted spoon or a fork, transfer the candied pecans to the prepared baking sheet, spreading them out in a single layer. 7. Bake the pecans in the

Lemon Blueberry Loaf 😋😋 Ingredients 1 ½ cups plus  1 tbsp all purpose flour 2 tsp baking powder 3 large eggs 1 cup granulated sugar 1 cup plain yogurt or sour cream ½ tsp salt ½ tsp vanilla ½ cup vegetable oil 2 tsp lemon zest 1 ½ cups fresh or frozen blueberries Lemon Glaze/Syrup: 2 to 3 tbsp lemon juice 1 cup sifted confectioner's sugar Instructions Preheat the oven to 350* Grease the sides and bottom of a loaf pan Sift together all dry ingredients for the bread In a large bowl, mix together all the moist ingredients Slowly add in the dry ingredients In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter Pour the batter into the prepared pan Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done Remove from the oven and let cool for 10 minutes Remove loaf from pan and allow to cool on a cooling rack In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes Using

BUTTERY PECAN SNOWBALL COOKIES Ingredients 1 cup butter softened 1/2 cup powdered sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 2 1/4 cups flour 1 cup finely chopped pecans 1 cup powdered sugar for dusting How To Make Buttery Pecan Snowball Cookies Step 1: Prepare the oven. Preheat it to 350 degrees. Step 2: Cream the butter and powdered sugar in a stand mixer. Adjust the mixer speed to low, then add in the salt, vanilla, flour, and pecans. Step 3: Into an inch ball, roll the batter and place the balls a few inches apart from each other on parchment-covered baking sheets. Place in the preheated oven and bake for about 11 minutes, making sure to keep an eye on the cookies to not over bake them. Step 4: Take the cookies out of the oven when done and let them cool a little. Meanwhile, place a cup of powdered sugar in a large Ziploc bag or a wide bowl. Gently coat about 3 to 4 cookies at a time. Scoop the cookies using a fork, shaking gently to remove any excess powdered sugar. O

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