10 ounce can cream of chicken soup
10 ounce can cream of mushroom soup
2 cups sour cream
1/2 cup butter, melted
1/2 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup frozen peas
1 pound seasoned cooked chicken, chopped or shredded
1 pound thin spaghetti, cooked al dente
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and
garlic powder until combined.
Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
Pour mixture into the prepared baking dish and sprinkle with the cheeses.
Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15
minutes until cheese is melted and casserole is hot throughout.
Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.

2 boxes (8 ounces) cream cheese slightly softened
2 tablespoons sour cream
¾ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon fresh ground black pepper
2 cups shredded sharp cheddar cheese (reserve ½ cup)
10 slices crispy cooked bacon chopped (reserve half)
2 jalapenos minced (reserve half)
½ cup chopped green onions (reserve half)

Using a stand or hand mixer on medium speed beat your cream cheese, sour cream, garlic powder,
onion powder and black pepper until smooth and creamy. Turn to low and mix in 1 1/2 cups of cheddar
cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions.
Combine your reserved cheddar, bacon, jalapenos and green onions in a small zipper storage bag and
store in the refrigerator.
Lay out a large piece of plastic wrap on a counter top. Spoon the cheese into a ball shape and bring up
the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the
cheese into a ball. Refrigerate the cheese ball overnight.
Remove the cheese ball about 20 minutes prior to serving. Spread your reserved cheddar, bacon,
jalapenos and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved
toppings.

3 cups (about 3 pounds uncooked) mashed butternut squash
1/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/2 to 3/4 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Asiago cheese

Preheat oven to 450°F. Coat a 1 1/2-quart baking dish with cooking spray.
In a medium bowl, combine the squash, 2 tablespoons Parmesan, salt, rosemary, and pepper.
Spoon the mixture into the prepared dish. Sprinkle with the remaining 2 tablespoons of
Parmesan and the shredded Asiago cheese too.
Bake for 20 minutes.
NOTES
ROASTING YOUR BUTTERNUT SQUASH: Preheat your oven to 400 degrees F. Cut your butternut
squash in half, scrape out the seeds and discard. Place them cut-side-up on a lined baking
sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast in the preheated
oven until squash is fork- tender and lightly browned, 50 to 60 minutes. Let cool, scoop out the
pulp, and then mash it up for your recipe!
TIP: If you roast your butternut squash ahead of time, you can refrigerate it until ready to use.
Bring it to room temperature again before using in this recipe.

3, 14.5 oz. cans cut green beans, drained
6 bacon slices, cook until crispy
⅔ cup brown sugar
¼ cup melted butter
6 tsp. soy sauce
2 tsp. garlic powder
2 tsp. onion powder

Spray a 9 x 13 pan with your favorite cooking spray. Heat oven to 350*.
Put drained green beans into the pan.
Mix the brown sugar, melted butter, soy sauce, garlic powder, and onion powder.
Pour over green beans.
Add the cooked bacon.
Bake for 25 minutes, serve warm.

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.

1 package of bacon, cut into small pieces
4 boneless thick cut pork chops
2 tbsp minced garlic
8 oz pre-sliced mushrooms
1 cup heavy whipping cream
1 oz shredded Parmesan cheese
Salt, pepper and garlic powder to taste

Cut the bacon into small pieces and cook in a large pan over medium high heat until bacon is
crispy. Set bacon aside and leave the grease in pan.
Place a piece of saran wrap on counter and place pork chops on top of saran wrap. Place another
piece of saran wrap on top of the pieces of pork chops and beat with a meat tenderizer until they
are flat.
Season both sides of the pork chops with salt, pepper, and garlic powder to your liking. Place the
pork chops in the pan with the bacon grease. Cook over medium high heat until the pork chops
are 145 F internal temp, turning and making sure they get brown on both sides. Set aside when
done.
Drain the excess grease and leave enough to sauté. Using the same pan, add garlic and sauté for
30 seconds. Then add mushrooms and sauté for 10 minutes or until brown and tender. Add in the
cheese, heavy whipping cream, cooked bacon, salt and pepper to taste to the pan and mix
together and cook over medium heat until sauce thickens.
Serve sauce over pork chops and enjoy!

1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon bourbon, optional

1. In a large saucepan, place steamer basket over 1 in. water. Place beans in basket. Bring water
to a boil. Reduce heat to maintain a low boil; steam, covered, until crisp-tender, 4-5 minutes.
2. Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp;
drain. Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture. Add
beans; heat through, tossing to combine.

1 (15-oz.) canned pumpkin purée
1 cup sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup heavy cream
Cinnamon Streusel
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
¾ cup unsalted butter, melted
Topping
Vanilla Ice Cream

Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla
extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir
with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed.)
Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
Bake until filling is set and top is golden brown, 40 to 45 minutes.
Let cool for 10 minutes, then serve warm topped with Vanilla Ice Cream.

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

Instructions
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.

1 package (12-count) King's Hawaiian rolls
¼ cup unsalted butter, melted
¼ teaspoon garlic salt
¼ teaspoon Italian seasoning
2 tablespoons parmesan cheese, finely grated
2 c mozzarella cheese, divided
48 slices pepperoni
¾ cup pizza sauce

Preheat the oven to 350°F. Spray a 7×11-inch baking dish with nonstick cooking spray.
In a small bowl, mix together the melted butter, garlic salt, Italian seasoning, and parmesan
cheese. Set aside.
Split your rolls in half horizontally and place the bottom halves in the baking dish.
Top the bottom halves of the buns with 1/2 of the mozzarella cheese. Follow with a layer of the
pepperoni slices, pizza sauce, and the remaining mozzarella cheese.
Place the top halves of the buns on top and brush the top of the rolls with the melted butter
mixture.
Cover the dish with aluminum foil and bake for 15 minutes, or until the cheese is hot and bubbly.
Remove foil and bake for an additional 5 minutes (or until the tops of the sliders turn a golden
brown).
Remove from oven, slice, and serve!