Servings 8

INGREDIENTS:

1 brownie mix (baked in a 9 x 9-inch pan, then cooled completely, do not use a mix for a 13 x 9-inch pan or can use your favorite homemade recipe)

1-1/2 cups chocolate fudge topping, divided (such as Smuckers)

2 quarts (6 cups) vanilla ice cream, slightly softened

1-1/2 cups malted milk ball candies, coarsely chopped (measure 1-1/2 cups after chopping) more for topping

1/2 cup whipping (heavy 35%) whipping cream (measure 1/3 cup unwhipped)

Taken from my Favorites folder!

I most always make this using blueberries and cranberries, this is one of my favorite cakes, in place of the cinnamon/sugar topping a white glaze can be drizzled on top

This cake stays moist for days but don’t worry it won’t last that long, yes it is that good!

Servings 12

INGREDIENTS:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

zest from one lemon

1 (8 ounce) package cream cheese, softened

1/2 cup butter, melted

2 to 2-1/4 cups sugar (sweet tooth use 2-1/4 cups)

2 teaspoons vanilla (can use up to 1 tablespoon)

2 large eggs

2-1/2 cups fresh or frozen unthawed blueberries

1/3 cup sugar

2 teaspoons ground cinnamon

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F (set oven rack to second lowest positions).

Grease a 13 x 9-inch baking pan.

In a small bowl combine the flour with next 3 ingredients.

In a medium mixing bowl beat melted butter with cream cheese, sugar and vanilla until combined (about 2 minutes).

Add in eggs; beat for 3 minutes.

Mix in the flour mixture on low speed until just combined.

Using a wooden spoon mix in the blueberries (the mixure will be very thick!).

Spread into baking pan.

In a small bowl combine 1/3 cup sugar with cinnamon, then sprinkle over the batter.

Bake for 50-60 minutes or until cake tests done.

You will also find this recipe on Recipezazz.com

This is even better the next day so I suggest making it a day ahead

Servings 6

INGREDIENTS:

2 cups fresh corn kernels (about 4 ears, grilled corn even better to use)

1 roasted red bell pepper, chopped

2 small red ripe plum tomato, seeded and chopped(or one large)

1 green onion, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley(or can use cilantro)

1/2 to 1 jalapeno pepper seeded and finely chopped

2 teaspoons grated lime rind

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon ground cumin, or to taste

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Combine first 7 ingredients in a large bowl.

Combine remaining 4 ingredients in a small bowl, stirring with a whisk.

Drizzle lime juice mixture over corn mixture, and toss well.

Season with salt and pepper to taste

Chill at least 4 hours or more before serving.

Toss again before serving.

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For a nice presentation place an egg half in a small fancy cupcake paper or foil liner

Servings 24

INGREDIENTS:

12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)

1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)

2 tablespoons milk OR half-and-half cream

1 teaspoon dried parsley flakes

1 green onion, finely chopped

1/2 teaspoon ground mustard powder

1/8-1/4 teaspoon dried dill weed (or to taste)

1/4 teaspoon salt (or to taste, I use seasoned salt)

1/4 teaspoon paprika (a little more for dusting the eggs)

1/4 teaspoon garlic powder

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————-

Slice the eggs in half lengthwise; remove the yolks, and set whites aside.

In a small bowl mash yolks well with a fork leaving no small lumps.

Add next 10 ingredients (adjusting to suit taste) mix well to combine.

Spoon or pipe egg yolk mixture evenly into the whites.

Sprinkle with paprika.

Cover tightly with plastic wrap.

Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Servings 10-12

INGREDIENTS:

1 (12-ounce) package wide egg noodles, uncooked

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container sour cream

1 to 1-1/2 cups sugar

4 large eggs

1 (20-ounce) can crushed pineapple in juice, drained

1/2 cup butter or margarine, melted and divided

3 cups Kellogg’s Frosted Flakes cereal, coarsely crushed

1-1/2 teaspoons ground cinnamon

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Cook egg noodles according to package directions; drain and set aside.

Using an electric mixer mix cream cheese and next 3 ingredients until smooth and well combined (start with 1 cup of sugar).

Stir in pineapple (add in more sugar is needed).

Stir together the cooked egg noodles with 1/4 cup melted butter, and cream cheese mixture.

Transfer into baking dish.

Stir together cereal, cinnamon, and remaining 1/4 cup melted butter; sprinkle over noodle mixture.

Bake at 45 to 50 minutes or just until set.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 cup sour cream

2 (4 ounce) packages crumbled blue cheese

2 (3 ounce) packages cream cheese, softened

1 garlic clove, minced

1/4 cup diced yellow onion

2 teaspoon hot sauce, or to taste

10 bacon slices, cooked and crumbled

fresh ground black pepper, to taste

assorted crackers

INSTRUCTIONS:—————————————————-

Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Stir in half of bacon, then season mixture with black pepper to taste.

Cover and chill 2 or more hours.

Let stand at room temperature 15 minutes before serving.

Sprinkle with remaining bacon.

Serve with crackers.

You will also find this recipe on Recipezazz.com

Hot or sweet Italian turkey sausage may be used

Servings 4

INGREDIENTS:

3 large Italian sausage links, casings removed (spicy or mild, can use more)

1 medium onion, chopped

6 garlic cloves, minced

2 teaspoons crushed chili flakes, or adjust to taste

2 cups low-sodium chicken broth

1 (19 ounce) can no-salt-added  Italian diced tomatoes, undrained (such as Aylmer Accents Italian Diced Tomatoes) — or similar brand

1 small bag fresh baby spinach leaves

1-1/2 cups cooked  small shell pasta (or use as much as you like)

1/4 cup freshly grated Parmesan cheese (can use more)

fresh ground black pepper, to taste

salt, optional

INSTRUCTIONS:———————————————–

Heat oil in a large saucepan over medium-high heat.

Add sausage and onion; cook stirring for about 10-12 minutes or until meat is browned; drain fat then return to pan.

Add in garlic and chili flakes; cook stirring 2 minutes.

Add broth and tomatoes with juice to saucepan; bring to a boil over high heat.

Cover reduce heat to low, and simmer about 30 minutes or a little more.

Remove from heat; stir in spinach, cooked pasta and Parmesan cheese; stir over medium-low heat until  the spinach is wilted.

Ladle into bowls then top with more Parmesan cheese.

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