What you need:

Two Cans of Cut Green Beans

One 24 oz Can of French Fried onions

One Can of Cream of Mushroom Soup

1/2 cup Milk

To make your green bean casserole you will begin by draining the two cans of green beans of all the water. Mix the green beans, milk and cream of mushroom soup in a casserole dish. A 9 inch pan is best. Mix in three quarters of the can of french fried onions in. Mix all ingredients until completely blended. Bake uncovered for 30 minutes at 350 degrees. After 30 minutes remove from oven. Sprinkle the rest of the french fried onions over top the casserole. Place the casserole back in the oven for 10 minutes. Allow the casserole to cool for at least 5 minutes before serving.

What you need:

Leftover Ham

Half a Can of Cream of Mushroom Soup

8 oz Package of Colby/Monterey Jack Cheese Shredded

16 oz Package of Velveeta

Grated Parmesan Cheese

2 Cups Frozen Broccoli Florets

1 Cup Half and Half

Half a Stick of Butter

1 Box Elbow Macaroni

Cook macaroni noodles per package instructions. Drain the water from the noodles. Then, mix noodles with the cream of mushroom soup in  a large bowl. In a large casserole pan pour a layer of noodles. Over the noodles in this order put a couple of pats of butter a layer of ham, a layer of broccoli, a sprinkle of parmesan cheese and a layer of Velveeta slices and shredded cheese. Repeat these steps until you have your top layer. The top layer has only noodles, butter and cheese. Over top the whole casserole pour the half and half. Bake at 350 degrees for an hour. Remove from oven and add bread crumbs. Place bake in the oven for 5 minutes. Allow the casserole to cool for 5 minutes before serving.

Cookies (any flavor)

Ice Cream (any flavor)

To make this treat you will need to start by taking the ice cream container out of the freezer and allowing it to soften. Don’t let the ice cream melt, just let it soften enough so that it is spreadable. Take one cookie, cookies at least 3 inches in width work best, put a scoop of ice cream on the cookie. Place another cookie on top of the ice cream scoop. Press lightly to form a sandwich. Either serve immediately, or wrap each individual cookie in plastic wrap and put in the freezer.

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What you need for this Recipe:

• Two Green Peppers

• One Jar of Tomato Sauce

• One Cup Uncooked White Rice

• One Pound Lean Ground Beef

Cook your white rice as directed per package instructions. Brown lean ground beef in a large frying pan until cooked all the way through. Rinse and chop both green peppers in to slices. Steam the green pepper slices in the microwave for two minutes and thirty seconds. Once the green  peppers are cooked you will combine them with the lean ground beef in the large frying pan. Mix in the cooked rice and tomato sauce as well. Cover the frying pan and reduce heat to low. Allow the mix to cook covered on low for twenty minutes before serving.

What you need for this recipe:

• 1 Package of Cream Cheese

• 1  8 0z Jar of Salsa

• 1  8 0z Package of Shredded Mexican Cheese or Taco Cheese

• 1 Bag of Tortilla Chips

Soften the entire package of cream cheese and spread it in an even layer on the bottom of a glass casserole pan. The pan should be no larger than 9 by 13 inches, but a 9 by 9 inch pan works best.  Once the cream cheese is spread, pour the salsa over top in an even layer. To finish it off sprinkle a layer of cheese on the top. Put the entire dish uncovered in the microwave for two minutes. Remove from the microwave and let it sit for two minutes before serving. Enjoy!

Whether you need a quick snack to send with your child for their classroom’s St. Patrick’s Day Party, or you just want a holiday snack for home Irish Potato Candy fits the bill. This holiday classic is easy to make and everybody loves it!

What you need:

Half a stick of butter

4 Oz  cream cheese

1 Tsp vanilla extract

16 Oz box of confectioners sugar

2 1/2 cups coconut flakes

Cinnamon

To begin making your Irish Potato Candy you will soften the entire half stick of butter and package of cream cheese. You can do this in the microwave. You do not want to melt them, just soften them so they can be creamed with the other ingredients. Once they are both softened you will cream them together in a large bowl using a mixing spatula. Next, add the vanilla extract and blend completely with the butter and cream cheese mix. Then, add the entire box of confectioners sugar to the mix. After all the ingredients are blended together you will mix in the coconut flakes.

Once the dough is completely mixed you can start rolling individual balls to make the pieces of Irish Potato Candy. Roll the dough into walnut sized pieces. You can do this between the palms of your hands. After each piece is rolled, you will roll each piece individually in a bowl of cinnamon until it is coated. Place each finished piece of candy on a wax paper lined baking sheet. When you are finished rolling all the dough place the candy in the refrigerator for at least two hours or until the pieces of candy are firm.

Keep the candy refrigerated between serving so its stays firm.

Ingredients

Filling:

• 1 (10-ounce) bag frozen strawberries
• 1 (10-ounce) bag frozen blueberries
• 1 (10-ounce) bag frozen raspberries
• 1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
• 1/2 cup baking mix

Topping:

• 2 1/4 cups baking mix (use a whole grain mix to add a healthier touch
• 1/4 cup sugar or sugar substitite (plus another 1/4 cup as the directions below explain)
• 4 tablespoons butter, melted (you can cheat and use 1/2 the butter and substitute apple sauce for the other half if you want to watch the calories)
• 1/2 cup milk
• 2 teaspoons ground cinnamon

Directions

1. Spray the insert of a slow cooker with nonstick cooking spray.
2. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix.
3. Transfer the fruit to the slow cooker.
4. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon.
5. With your hands, drop bits of dough on top of the fruit in the slow cooker to form the crumble crust of the cobbler.
6. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon.
7. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker.
8. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
9. Serve warm with whipped cream or ice cream and enjoy!

Ingredients

-  7 eggs
-  1 cup granulated sugar
-  ½ cup unsweetened cocoa
-  1 teaspoon vanilla extract
-  1 teaspoon almond extract
-  1 ½ cups whipping cream
-  confectioners sugar

Directions

1. Preheat oven to 350F. Lightly grease bottom of 15 ½ by 10 ½ by 1 inch jelly roll pan. Then line the bottom only with parchment or wax paper.
2. Separate egg yolks into one bowl and egg whites into another.
3. At high speed with electric mixer beat egg whites just until soft peaks form when beater is slowly raised. Gradually and slowly beat in 1/3 cup of sugar. Beat until stiff peaks form. Meringue will be shiny.
4. With same beater, at high speed, beat egg yolks for a minute. Gradually add remainder of the sugar. Beat until thick and lemon colored- 4-5 minutes. At low speed gradually beat in cocoa and extracts just until combined.
5. With wire whisk or rubber scraper, gently fold egg yolk mixture into egg whites until well combined.
6. Turn into prepared pan, spreading evenly. Bake 12-14 minutes, just until surface springs back when gently pressed with finger.
7. Meanwhile, onto clean towel, sift confectioners in a 16 x 11 rectangle.
8. When cake is done, immediately run knife carefully along edges. Then turn out the cake onto the sugar surface of the towel.
9. Starting along the long edge, roll up cake in towel, jelly-roll fashion. (Cake tends to crack slightly when rolled, so be careful). Place seam side down, until cool, at least 1 hour.
10. When ready to fill, beat whip cream. Once stiff at sugar to taste.
11. Gently unroll cake. Fill with whip cream and re-roll.
12. Sprinkle top with sifted powder sugar.
13. Place seam side down on serving plate. Cut off ends at an angle.
14. If you like you can decorate top with additional whipping cream and chocolate curls*.
15. Refrigerate at least 1 hour

*To make chocolate curls: Let square of chocolate warm to room temperature. With vegetable parer, scrape along chocolate to make thin curls or shavings.