Taken from my “Favorites” folder!

A mixture of shrimp and crab may be used in place of all shrimp

Servings 4-6

INGREDIENTS:

2 cups uncooked elbow macaroni

2 large eggs, lightly beaten

1/2 cup light cream

5 tablespoons butter, melted and slightly cooled

1 cup freshly grated Parmesan cheese

2 cups shredded mozzarella cheese, divided

1 large garlic clove, minced (or 1/2 teaspoon garlic powder, or to taste)

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (can use more)

1 teaspoon onion powder

1/2 pound uncooked medium shrimp, peeled, deveined and chopped

2 cups chopped fresh spinach (tightly pack the spinach into the measuring cup)

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 2-quart casserole dish.

Cook macaroni according to package directions.

Meanwhile in a bowl combine the eggs with light cream and melted butter; set aside.

Drain macaroni then transfer to a large bowl; toss with Parmesan cheese, 1 cup shredded mozzarella cheese, fresh minced garlic or garlic powder, seasoned salt,  black pepper, cayenne, onion powder and reserved egg mixture; toss to coat.

Stir in shrimp and spinach (season with more seasoned salt and pepper if needed).

Transfer to baking dish.

Sprinkle with remaining 1 cup mozzarella cheese.

Bake uncovered for about 25 minutes or until shrimp turn pink and cheese is melted.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

It is not recommended to bake these in dark metal pans or the edges will over brown, glass Pyrex will work great, I use disposable foil pans, make certain to use room temperature eggs

Yield 3 (8 x 4-inch) loaves

INGREDIENTS:

1 cup salted butter, room temperature (no substitutes)

3 cups sugar (for a less sweeter taste reduce to 2-3/4 cups)

1 tablespoon vanilla

1 cup sour cream

6 large eggs, room temperature

3 cups all-purpose flour

1/2 teaspoon baking soda

INGREDIENTS:———————————————

Preheat oven to 325 degrees F.

Set oven rack to second-lowest position.

Generously grease three 8 x 4-inch loaf pans (I use the disposable foil loaf pans).

In a large mixing bowl cream the butter with sugar and vanilla together until well combined (about 2 minutes)

Add the sour cream until combined.

Beat in eggs until well combined (about 3 minutes, no sugar granules should remain).

In a medium bowl sift the flour with baking soda;  add to the creamed mixture beating on low speed until combined.

Divide the batter evenly between loaf pans (batter will be quite thick, all three pan should be about 3/4 full)

Bake for 1 hour or until loaves test done.

Cool 15 minutes then remove to a wire rack.

My Caramel Sauce recipe will also work well but you will need to double the amounts and refrigerate until thickened

Servings 14-16

INGREDIENTS:

1-1/2 cups cinnamon graham cracker crumbs

1/3 cup sugar

1/3 cup butter, melted

2 cups Smucker’s caramel ice cream topping, divided

1 cup chopped pecans, divided (can use more)

3 (8 ounce) packages Piladelphia cream cheese, softened

1-1/2 cups sugar

1 tablespoon caramel extract (such as Watkin’s Caramel extract or can use 1 tablespoon pure vanilla extract)

5 large eggs

1/4 cup all-purpose flour

2 cups full-fat sour cream

INSTRUCTIONS:————————————————

Preheat oven to 325 degrees F

Grease bottom and sides of a 9-inch springform pan.

For crust; a small bowl combine cracker crumbs with 1/4 cup sugar and butter; press onto the bottom and 1 inch up the sides of prepared pan.

Place on a baking sheet.

Bake at 350 degrees F for 10 minutes or until lightly browned.

Cool on a wire rack.

Pour 1 caramel sauce over crust, then sprinkle with 1/2 cup pecans (refrigerate remaining caramel sauce to use on top of the cheesecake the next  day).

For cheesecake filling; a large bowl using an electric mixer at medium speed beat beat the cream cheese and sugar until smooth (about 3-4 minutes).

Add in eggs and vanilla; beat on low speed just until combined.

Add in flour and mix on low speed until thoroughly combined, then mix in sour cream until combined.

Pour into crust.

Place springform pan in a large baking pan.

Bake for 1 hour.

After 1 hour of baking time turn off the oven heat then open the oven door slightly, allow the cheesecake to remain in the oven for 1 hour (with heat turned off and oven door slightly opened).

Remove from oven then cool to room temperature.

Refrigerate for 24 hours.

Gently spoon the remaining caramel sauce over cheesecake, then sprinkle with remaining 1/2 cup pecans.

Return to refrigerator until ready to use.

You can also find this recipe on recipezazz.com

This recipe was tested in a 1,000-watt microwave

Yield about 2 pounds

INGREDIENTS:

1 cup chopped walnuts, toasted (can use pecans)

3 cups semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 tablespoons plus 1 teaspoon strong brewed coffee, room temperature

1 teaspoon ground cinnamon

pinch of salt (about 1/8 teaspoon)

1 teaspoon vanilla extract

INSTRUCTIONS:———————————————

Line an 8-in. square pan with foil and butter the foil; set aside.

In a 2-quart microwave-safe bowl, combine the chocolate chips, condensed milk, coffee, cinnamon and salt.

Microwave uncovered on high for 1 minute.

Stir until smooth.

Stir in vanilla and nuts.

Immediately spread into the prepared pan.

Cover and refrigerate until firm (about 2 hours).

Remove from pan; cut into 1-in. squares.

Cover and store at room temperature.

You will also find this recipe on www.recipezazz.com

Do not use lean or extra lean ground beef or the meatballs will be too dry, use regular ground beef

Serve meatballs on a platter with a toothpick inserted in each one

Yield about 45 meatballs

INGREDIENTS:

3 cups finely shredded cheddar cheese (about 12 ounces)

1 cup biscuit baking mix (measured out exactly)

1/2 pound ground beef

1/2 pound bulk Italian sausage meat

2 tablespoons milk

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1-1/2  teaspoons onion powder

2 teaspoons crushed chili flakes, or to taste

3 garlic loves, minced (or 1-1/2 teaspoons garlic powder)

INSTRUCTIONS:———————————-

Set oven to 400 degrees F.

Grease a baking sheet.

In a large bowl, combine the shredded cheese and baking mix.

In another bowl using clean hands mix the ground beef and sausage meat with milk, seasoned salt, pepper, onion powder, garlic and chili flakes; add in the biscuit/cheese mixture then mix well until thoroughly combined

Shape into 1-inch balls.

Place meatballs on a greased rack in a shallow baking pan.

Bake for about 12-15 minutes or until the meat is no longer pink.

Reduce the fat by using low-fat ice cream and low-fat evaporated milk, this is good even without the rum but better with it added!

Servings 6-8

INGREDIENTS:

1 (15 ounce) can pumpkin puree

1 (12 ounce) can evaporated milk

3 tablespoons honey (can use a little more)

1 teaspoon ground cinnamon

1 pint vanilla ice cream

2 to 3 tablespoons rum

Ground nutmeg

INSTRUCTIONS:———————————————

Test Kitchen Notes; for 2-1/2-inch tins you should get 12 quiches but it will depend on the size of your muffin tins, baking time will need some adjusting for smaller or larger tins

The baked quiches can be made ahead and frozen, to reheat place on baking sheet and bake in preheated 3oo degree F oven for about 20-22 minutes or you can warm in the microwave by placing 2 to 4 quiches on microwave-safe plate and microwave on medium power for 3 minutes or until hot

INGREDIENTS:

1 (12 ounce) can evaporated milk

3 large eggs, beaten

2 tablespoons all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/4 to 1/2 teaspoon fresh ground black pepper

pinch cayenne pepper (optional)

2 cups shredded sharp cheddar cheese

2 cups chopped, frozen broccoli, thawed and drained then hand-squeezed dry to remove all moisture

1/2 cup finely chopped red bell pepper

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Lightly grease and flour 12 (2-1/2-inch) muffin tins.

In a bowl whisk the evaporated milk with eggs; add in flour, garlic powder, seasoned salt and black pepper until blended.

Stir in cheddar cheese, broccoli and bell pepper.

Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup filling almost to rim then gently stir mixture to evenly distribute ingredients.

Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned.

Cool in pans for 15 minutes.

Run a small  knife around inside edges of muffin cups, then carefully remove quiches.