Turkey Bundles

Turkey Bundles
Adapted From: Quick Cooking, November/December 2005 page 22

4 oz cream cheese, softened
2 TBS milk
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper
2 cups cubed cooked turkey (Perfect use for leftover turkey)
1/4 cup chopped water chestnuts
2 TBS onion (I used more than that)
2 tubes crescent rolls (I ended up using almost 4 tubes)
2 TBS butter, melted (optional)
2 TBS seasoned bread crumbs (optional)

In mixing bowl, beat the cream cheese, milk, dill, salt, and pepper until smooth. Stir in the turkey, water chestnuts, and onion.

Separate cresent dough. They said to push them together so they are square, I did triangles, and they were good. Put some of the turkey mixture on the crescent roll, and bring edges to center and pinch to seal. Place on baking sheet. (If desired, brush with melted butter, and sprinkle with bread crumbs. I forgot this step, and they still were REALLY good). Bake at 375 for 15-20 minutes or until golden brown.

These were good. I enjoyed them, the kids at them too.

Cookie Dough Brownies

Cookie Dough Brownies
From: Dessert Lovers Cookbook page 21

2 cups sugar
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp salt
1 cup vegetable oil
4 eggs
2 tsp vanilla

Filling:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 TBS milk
1 tsp vanilla
1 cup flour
1/2 cup chocolate chips

Glaze:
1 cup chocolate chips
1 TBS shortening

Mix sugar, flour, cocoa and salt. Add oil, eggs, and vanilla. Beat at medium speed for 3 minutes. Pour into greased 13 X 9 inch pan. Bake at 350 degrees for 30 minutes or until brownies test done. Cool completely.

For filling, cream butter, and sugars in a mixing bowl. Add milk, and vanilla, beat in flour. Add chocolate chips. Spread over brownies, chill till firm. For glaze, melt chocolate chips and shortening in saucepan, stirring until smooth. Spread over filling. Cut into squares.

I LOVE these!!! So good!

Can't Leave Alone Bars

Can't Leave Alone Bars
From: Quick Cooking January/February 2001, Page 10

1 package white cake mix
2 eggs
1/3 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup chocolate chips
1/4 cup butter or margarine,cubed

In a bowl, combine the dry cake mix, eggs, and oil. With floured hands, press two-thirds of the mixture into a greased 13X9 inch pan. Set remaining cake mixture aside.

In a microwave safe bowl, combine the milk, chocolate chips, and butter. Microwave uncovered on high for 45 seconds, stir. Microwave 45-60 seconds longer until chips and butter are melted, stir until smooth. Pour over crust. Drop teaspoonfuls of remaining cake mixture over the top. bake at 350 degrees for 20-25 minutes or until lightly browned. Cool before cutting.

Caramel Oatmeal Chocolate Chip Cookie

Caramel Oatmeal Chocolate Chip Cookie

From: Your Home-based Mom

1 C butter

3/4 C granulated sugar

1/4 C brown sugar

2 egg yolks

1 1/2 C flour

1/4 tsp salt

1/4 tsp baking powder

1 tsp vanilla

3/4 C quick cooking oatmeal

3/4 C Rice Krispie cereal

1 C caramel bits

1 C semi sweet chocolate chips

Mix butter, sugar and egg yolks until light and creamy. Add in vanilla. Add in flour, salt, baking powder. Blend in oatmeal, Rice Krispies, caramel bits and chocolate chips. Mix just until incorporated..

Form cookie dough into balls and flatten with your hand on the cookie sheet. Bake at 350 degrees until the edges begin to brown - about 10 minutes.

Crock Pot Beef Stroganoff

From $5 Dinner

Ingredients

• 3 cans of cream of soup -undiluted. (Most people use cream of mushroom. I use cream of chicken.)
• 1 cup sour cream
• 1/2 cup of water
• 1 package dry onion soup mix (1 oz)
• 2 pounds of raw beef stew meat
• 1 lb. wide egg noodles
• Veggies for side dish

Directions

• Combine all ingredients except noodles and stir until well coated.
• Cover and cook on low for 6 hours or on high for 3.
• Serve over cooked rice or egg noodles with side of veggies.

Mini Barbeque Chicken Pizzas

From: $5 Dinners

Ingredients

• Homemade Pizza Dough , made whole or as mini-pizzas ($.78)
• 2 chicken breasts ($1.75)
• About 1 cup BBQ sauce ($.25)
• About 1/2 cup pizza sauce ($.30)
• 1 red onion, diced ($.40)
• About 4 sprigs of cilantro leaves ($.50)
• 2 cups mozzarella cheese (I used part regular, part dairy and soy free) ($1.25)
• Side of fresh fruit ($.50)

Directions

• Prepare the homemade crust. Or buy them from the store.
• Cut up the chicken breast into bite size pieces and then add them to a skillet with the BBQ sauce and about 1/2 cup of water. Bring to a simmer, then cover and cook over medium heat until the pieces have cooked through and are coated with BBQ sauce. Will take 5-10 minutes, depending on size of the pieces.
• Spread the pizza sauce over the large pizza or smaller ones. You don’t want it to be too much and let the tomato flavor over power the other flavors.
• Add the cooked chicken pieces, the diced red onion and cilantro leaves. Sprinkle the cheese over top.
• Bake at 350 for 12-15 minutes, or until crust has cooked and the cheese begins to golden.
• Slice, serve and be merry!

We added bacon bits to this also. We really like this. I think this is my new favorite pizza!!

Coconut Cream Pie

Coconut Cream Pie
From: All Recipes.com

Made this for Don at Mom's work. And for Justin Schrader's birthday. They both enjoyed it!

Ingredients:

3/4 cup white sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups milk 3 egg yolks 2 tablespoons butter

1 teaspoon vanilla extract 1 cup flaked coconut 1 (9 inch) pie shell, baked 3 egg whites 6 tablespoons white sugar

Directions:

1.	Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
2.	In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat and add butter, vanilla and coconut. Pour into baked pie shell. Cool in refrigerator.
3.	Preheat the oven to 375 degrees F (190 degrees C)
4.	In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over pie, sealing to the edges and sprinkle with coconut.
5.	Bake in the preheated oven until meringue is toasted, 10 to 15 minutes.