1 (5 ounce) package Instant vanilla pudding mix

1/2 cup milk

1 (16 ounce) container Cool Whip thawed

3-4 medium Golden delicious apples, chopped bite-size pieces

5 Snickers candy bars, chopped bite-size pieces

1/2 cup caramel sauce

In a large bowl, stir together the vanilla pudding mix and milk with a whisk.

Fold in the cool whip, with a spatula, until thoroughly combined.

Stir in the chopped apples and snickers candy bars.

Drizzle the top with caramel sauce.

Cover, and chill salad in the fridge 1 hour before serving.

Notes

This dessert does need to chill for about an hour before serving. If you want to make sure the Snickers bars don’t get too hard while chilling, just toss them in just before serving.

Feel free to switch up the candy bars you use. This recipe works with just about any chocolate candy bar. Take 5 candy bars are also delicious in this Or even Whatchamacallits.

You want a tart apple in this recipe. It helps balance out the sweetness of the other ingredients.

2, 20 ounces each cans apple pie filling
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups Kraft caramels unwrapped and each cut in half
1 box dry yellow cake mix
1 cup 2 sticks butter, cut into ¼ inch thick pats

Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.
Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.
Place the pats of butter evenly over the top of the whole dessert.
Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.
Cool slightly before serving.

2 cups egg noodles, cooked

2 cups chicken, cooked/shredded

2 cups corn *I used frozen, canned works too

1 cup milk

2 cans cream of chicken soup *10 oz cans

1 onion, diced

1 tablespoon garlic, minced

1/2 cup cheese, shredded *I used cheddar, any type works

1/2 cup bacon, cooked/chopped

3/4 cup French fried onions

salt/pepper (to taste)

Preheat oven to 350 degrees and grease a 9×13 baking pan with cooking spray.

In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper.

Pour mixture into greased pan.

Sprinkle French fried onions evenly on top.

Place pan into preheated oven and bake for about 30 minutes.

Remove from oven and serve warm!

Muffin:

1 3/4 cups all purpose flour

1 tablespoon pumpkin spice

1 teaspoon baking soda

1/2 teaspoon salt

1 (15 oz) can pumpkin (pure pumpkin puree)

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup vegetable oil

1 tablespoon vanilla extract

Cream cheese Swirl:

8 oz cream cheese

1/4 cup granulated sugar

1 large egg yolk

2 teaspoons vanilla extract

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar and brown sugar.

Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

12 ounces uncooked spaghetti

1 pound ground beef

1 envelope taco seasoning

3/4 cup water

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) Rotel tomatoes

1 can cream of chicken soup

8 oz velveeta

1 ½ cups shredded Mexican cheese blend, divided

1cup cup salsa

½ cup chopped cilantro

1. Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente.
2. Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
3. Stir in beans, tomatoes, soup, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.
4. Transfer to a greased 13×9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Top with chopped cilantro. Let stand 5 minutes before serving.

Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze

Beef and veggies:
1 pound lean ground beef
2 tablespoons butter
1 yellow onion (diced)
1 green bell pepper (diced)
8 ounces mushrooms (minced)

Sauce:
1 cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard

Seasoning:
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp sea salt (more if desired)

Cheese:
6 ounces Provolone Cheese Slices (chopped)
1/3 cup Cheddar cheese

Buns:
6 brioche hamburger buns (or any other buns of your choice)

Heat a large skillet over medium heat and add the ground beef. Cook for about 7-8 minutes, until beef is no longer pink, breaking it apart and stirring as it cooks. Once cooked through, remove the beef from the pan.
Keep beef fat in the skillet and add butter onion, bell pepper, and mushrooms. Cook them until tender, stirring occasionally.
Now add beef back to the pan and reheat over medium heat for 1-2 minutes, stirring often.
Sauce: In the small bowl whisk together beef broth, Worcestershire sauce, ketchup and Dijon mustard. Add sea salt, pepper, garlic powder and onion powder. Pour sauce ingredients into the skillet with beef and veggies, and stir until evenly coated.
Keep the heat on until the sauce with beef starts bubbling up, about 2-3 minutes. Then add sliced Provolone cheese on top of the beef in the skillet. Next sprinkle with Cheddar cheese. This step needs to be done right when Sloppy Joes are ready to be served.
To serve: Serve the sloppy joe mixture on buns of your choice.

8 ounces rotini

⅓ cup sour cream

⅓ cup mayonnaise

3 tablespoons pickle juice from the jar

1-3 teaspoons hot sauce, such as Frank’s

¼ teaspoon salt

¼ teaspoon ground pepper

½ cup thinly sliced celery

½ cup chopped red bell pepper

½ cup chopped dill pickles

¼ cup finely chopped red onion

3 tablespoons chopped fresh dill

Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain and rinse under cold water.

Meanwhile, whisk sour cream, mayonnaise, pickle juice, hot sauce to taste, salt and pepper in a large bowl. Add celery, bell pepper, pickles, onion, dill and the cooked pasta. Toss to coat well. Let stand for at least 10 minutes, stirring once or twice, before serving.

6 oz monterey jack cheese grated

8 oz sharp cheddar cheese grated

7 oz canned mild chopped green chiles

2 tbsp flour

1/2 cup milk

8 eggs

Salt & pepper to taste

Preheat the oven to 350˚F.

Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish.  Then dollop the green chiles evenly over the cheese.

Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined.  Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.

Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.

Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

1-1/4 pounds ground beef

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 ounces) refried beans

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) enchilada sauce

1 can (4 ounces) chopped green chilies

1 envelope taco seasoning

1/4 teaspoon pepper

6 flour tortillas (10 inches)

3 cups shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
2. Spread 1 cup meat mixture in a greased 13×9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
3. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
4. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

1 cup mayonnaise

1/3 cup sour cream

1 clove large garlic pressed

2 tablespoons lemon juice

2 anchovies finely minced

1 teaspoon Worcestershire sauce

1 pound penne pasta cooked until al dente and rinsed with cool water

6 leaves large Romaine lettuce thinly sliced

1 1/2 cups grape tomatoes

1/2 cup finely shredded Parmesan cheese

1/2 teaspoon ground black pepper

2 grilled chicken breasts diced

1 1/2 cups croutons

In a small bowl, stir together the mayonnaise through the Worcestershire sauce.

Toss half of the dressing with the pasta and refrigerate for 30 minutes.

Mix in remaining ingredients including the remaining dressing and serve.