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Hersey's Kisses Chocolate Chip Cookies

8 HERSHEY'S Kisses or Kisses with Almonds

1 cup (2 sticks) butter, softened

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate Chocolate Drizzle (recipe follows) Heat oven to 375 degrees.

Remove wrappers from chocolates.

Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.

Add flour to butter mixture; blend until smooth.

Stir in small chocolate chips.

Mold scant tablespoon dough around each chocolate piece, covering completely.

Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

Prepare Chocolate Drizzle (below) and drizzle over each cookie. About 4 dozen cookies.


1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate and

1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

Pumpkin Roll Bars Ingredients:

6 tablespoons unsalted butter, melted

1 1/2 cups granulated sugar

2 large eggs

1 (15 oz.) can pumpkin

1/4 cup water

2 cups all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt Cream Cheese Filling

8 ounces cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla

1 large egg

Preheat oven to 350 degrees.

Spray a 9 x 13 inch baking pan with non-stick cooking spray.

In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.

Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.

In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.

Spread about 2/3 of the batter evenly into the prepared pan.

Oreo Truffles


1 package of Oreo Cookies,

8 oz. cream cheese,

and 2 bags of white chocolate chips.

Crush Oreo s into fine crumbs.

Soften cream cheese.

Mix cream cheese into Oreo crumbs with mixer on low-medium setting.

make 1 inch balls and dip into melted white chocolate chips.

Put in refrigerator to harden. Makes about 50 balls.

Apple Pancakes


2 eggs, well beaten

1 1/2 cups milk

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup sugar

3 medium apples, peeled and coarsely grated Zest from 1 orange

1 teaspoon cinnamon

Vegetable oil, for frying Confectioner’s sugar, for dusting


In a large bowl, mix eggs and milk.

In a smaller bowl, whisk the flour, baking powder, salt, cinnamon and sugar together.

Combine the wet and the dry ingredients and stir in the apples and orange zest.

Cost a skillet in a thin layer of oil and place it over medium heat.

Drop large spoonful of batter into the pan, flatten it, and cook for 2-3 minutes.

Flip until both sides are golden brown.

Dust with powdered sugar and serve.

Saturday Morning Waffles


1 cup white flour first sifted then measured then can be sifted again with the wheat and oat flour

1/2 cup wheat flour

1/2 cup oat flour (or you can put some oats in a food processor and process until you have a fine flour) 1 tablespoon baking powder Salt – just a sprinkle 2 tablespoons of sugar – or just sprinkle a bit- or just leave out 3 eggs separated – try to have these at room temperature

1 3/4 cups of milk – 2%, 1% or even fat free

1/2 cup oil – Canola Oil is one of the best for baking


Sift the flours, baking powder, salt and sugar.

Beat the egg whites until stiff and set aside.

Beat the yolks until frothy, then stir in the milk and oil.

Pour the liquid mixture into the dry ingredients and beat with an electric mixer until smooth.

Fold in the egg whites.

Make in a waffle iron, following the manufacturer’s instructions.

Top with fruit, such as strawberries, blueberries, bananas, or peaches, some walnuts or pecans, and just a touch of syrup or powdered sugar.

Peanut Butter Cookies

1 Cup of Peanut Butter,

1 Cup of Sugar, and 1 Egg. Mix ingredients well.

Make 1 inch Balls and drop onto cookie sheet.

Use a fork dip in sugar to make a criss-cross design on top by gently pressing the sugar coated fork on top of cookie.

Bake at 350 degrees for about 10 minutes until done :)

Smoky Baked Beans

Ingredients: 2 16-oz. cans baked beans (with or without pork)

1/2 cup brown sugar

1 teaspoon Hickory flavored liquid smoke

1 small onion (chopped)

1 green pepper (chopped)

1/4 cup maple syrup Directions:

Mix all ingredients together in a large baking dish.

Bake about 45 minutes at 350° F.

Easy Broccoli & Cheese Casserole

1 can (2.8 oz) French-fried Cheddar onions,

2 bags (24 oz each)

Green Giant frozen broccoli & three cheese sauce,

1 package (3 oz) cream cheese, cut into cubes.

In a large pot heat the broccoli and cheese and the cream cheese until melted and warm.

Then put into casserole dish and sprinkle French's Cheddar onions on top around the edges of the dish.

Bake on 350 degrees for 10-15 minutes.

Sweet Potato Casserole

5 medium sweet potatoes or garnet yams, peeled and diced

¼ tsp. salt

¼ cup butter

2 eggs

½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon

¼ tsp. The Spice Hunter East/West Indies Ground Nutmeg

½ cup brown sugar

2 Tbsp. heavy cream For topping:

¼ cup butter, softened

3 Tbsp. flour

½ cup brown sugar

½ cup chopped pecans

1/8 tsp. The Spice Hunter East/West Indies Ground Nutmeg


Boil sweet potatoes. When cooked, drain and mash.

Add the rest of the ingredients to the pan and blend well.

Preheat oven to 350°F.

While oven is heating, grease a 9x13 inch baking dish.

Put sweet potato mixture into the baking dish and set aside.

In a small dish, combine the topping ingredients until it has the texture of a coarse meal.

Sprinkle over the sweet potato mixture.

Then bake for 30 minutes or until the topping is lightly browned and crisp.

Serve as a side dish or even as a dessert.

Potato Soup

6 -8 medium potatoes

1/4 cup butter

1/2 cup flour

6 cups milk

2 teaspoons chicken bouillon

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 lb cheddar cheese


1. Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).

2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.

3. Add half the milk and stir until lumps are out of flour mixture.

4. Add remaining milk and on med-high heat, heat to a boil.

5. Stir almost constantly or it will scorch. 6. After boiling, turn heat off and add remaining ingredients

Oreo Cookie Cake

1 box Duncan Hines chocolate fudge cake, baked according to package directions using 9-inch pans.

4 - 1 ounce squares semi-sweet baking chocolate

¼ c. butter

8 oz. cream cheese softened

½ c. granulated sugar

2 c. whipping cream

20 Oreo Sandwich cookies (NOT double stuffed), divided


Bake the cake using according to package directions in two 9” cake pans.

When the cake is done, cool in pans for 5 minutes.

Invert onto wire racks, remove the pans and cool the layers completely.

When the cake is cool, crush 12 Oreo cookies into coarse crumbs in a plastic bag Sip-lock type bag. Set aside.

In a large bowl, beat the whipping cream into soft peaks. Set aside.

Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended.

Gently stir in the whipped cream and crushed cookies.

Cut one cake layer in half horizontally.

Place one slice on a cake plate and spread with about a quarter of the filling.

Place the second slice on top and spread with more filling.

Cut the second layer in half and repeat, finishing with a layer of the filling on top of the cake.

Place the chocolate squares and butter in a small microwaveable bowl.

Microwave on high for 2 minutes, checking and stirring every 30 seconds, until the butter and chocolate are melted and combined.

Do not overheat the chocolate.

Cool 5 minutes. Crush the remaining 8 cookies.

Spoon the glaze over the top of the cake.

Sprinkle the top of the cake with crushed cookies while glaze is soft. Refrigerate until ready to serve.

No-Bake Strawberry Icebox Cake


2 pounds fresh strawberries, washed

3¼ cups whipping cream, divided

⅓ cup confectioners sugar

1 teaspoon vanilla

½ teaspoon rosewater (optional)

4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers

2 ounces dark chocolate, finely chopped


Take out a few of the best-looking strawberries and set them aside for the garnish.

Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer,

whip 3 cups of cream until it just holds stiff peaks.

Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter.

Lay down six graham crackers.

Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.

Repeat three times, until you have four layers of graham crackers.

Spread the last of the whipped cream over the top and swirl it lightly with a spoon.

Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.

Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

No bake YUMMY Strawberry Cheesecake!

1 Keebler Graham Cracker Crust

1 (8oz) tub coolwhip

1 (8oz) philadelphia cream cheese

½ c. sugar For topping:

1 can premade strawberry topping (Comstock brand)


Mix softened cream cheese and sugar in a medium bowl until fluffy.

Fold in cool whip.

Pour into crust and garnish with fresh strawberries or strawberry topping. Refrigerate for 1 hour until firm

Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")

8-10 medium potatoes, cut in 1/2" cubes

1/3 cup olive oil

1&1/2 tsp salt

1 Tbsp black pepper

1 Tbsp paprika

2 Tbsp garlic powder


2 cups fiesta blend cheese

1 c. crumbled bacon

1 c. diced green onions

Preheat oven to 500 degrees.

Spray a 9x13” baking dish with cooking spray.

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder.

Add the cubed potatoes and stir to coat.

Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil mixture as possible.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes until cooked through and crispy and browned on the outside.

While the potatoes are cooking add the cubed chicken to the bowl with the left over olive oil mixture and stir to coat.

Once the potatoes are fully cooked remove from the oven and lower the oven temperature to 400 degrees.

Top the cooked potatoes with raw marinated chicken.

In a bowl mix together the cheese, bacon and green onions and top the raw chicken with cheese mixture.

Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.

Serve with Ranch dressing

Heaven In A Bowl (Peanut Butter Brownie Trifle)

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups

4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract 2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions.

Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).

Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside

1/3 cup for garnish.

In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).

Add peanut butter and vanilla; mix well.

Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.

Spoon a third of the pudding mixture over the top.

Repeat layers twice.

Cover with remaining whipped topping; garnish with reserved peanut butter cups.

Refrigerate until chilled.


1 can of refrigerated Grand biscuits

½ stick of butter

3 cloves of garlic, minced ½ c.

Grated Parmesan cheese

1 tsp Italian Seasoning (optional) Preheat oven to 350 degrees.

Throw the cold ½ stick of butter in a bunt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters.

In a bowl toss the biscuits pieces, garlic, Italian Seasoning and Parmesan cheese together.

Once the butter is melted add the biscuit mixture, sprinkling with any cheese and garlic that gets left in the bowl.

Bake at 350 degrees for 20-22 minutes until golden brown.

Turn out on a dish and enjoy.



2 cans of crescent rolls

1 8oz package of cream cheese at room temp.

1/2 cup white sugar

1 tsp lemon juice

3/4 tsp vanilla

1 tsp sour cream Preheat the oven to 350.

Place a sheet of parchment paper on cookie sheet or baking pan.

Open the crescent rolls carefully so as not to tear the dough.

Do not will need to leave it in it's cylindrical shape.

Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough).

Place the slices on a cookie sheet.

Now press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream.

Add a dollop of the mixture to the indentation you made in each circle of dough.

I find that about a tbsp works well, but you can use as little or as much as you like.

Bake for 15 - 20 minutes.

While the danish are baking, you can make a quick royal icing to drizzle over the tops.

Drizzle for top:

1 cup confectioner's sugar

1 tbsp milk

1 tbsp softened butter

Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

Easiest fudge recipe in the world,

can't mess it up if you tried.

1 can Eagle brand condensed milk (14 oz.)

1 1/2 bags of chocolate chips (11.5 oz bags is what I use) any flavor will work

1 c. Chopped nuts (optional)

Toss all ingredients into a microwave bowl Melt till creamy

Pour into an 8x8 baking dish.

Cool 2 hours and then cut and serve.

Cherry Cheese Coffee Cake Cake & filling

2 (8 oz.) pack of refrigerated crescent rolls

8 oz. Cream cheese

¼ c. Powdered sugar

1 egg

½ tsp. Vanilla or almond extract

21 oz. Can cherry pie filling Glaze

½ c. Powdered sugar

2-3 tsp. Milk

Preheat oven to 350 degrees F.

Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the large Round Stoneware pan – the points will not meet in the center.

Lightly flour and roll out the seams making a 14” circle with a 3” hole in the center.

Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough.

Top with pie filling.

Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point).

Arrange over filling evenly in spoke-like pattern.

Press ends to seal at center and outer edges.

Bake 25-30 minutes or until golden brown.

Cool slightly.

Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Cheesy Roasted Garlic Potato Balls


1 bulb garlic