Homemade Root Beer

INGREDIENTS:

• 6 cups white sugar
• 3 1/3 gallons of Cold Water
• 1 (2 oz) bottle of Root Beer extract
• 4 lbs Dry Ice

DIRECTIONS:

1. In large cooler, mix together the sugar and water. Stir until the sugar is completely dissolved.
   
2. Stir in the Root Beer extract.
   
3. Carefully place the dry ice into the cooler. DO NOT TOUCH WITH BARE HANDS! I used oven mitts. Cover cooler LOOSELY with the lid. DO NOT SECURE THE LID, as pressure may build up.
4. Let the mixture brew for about an hour before serving.
   

* This does make a huge amount of Root Beer (about 4 gallons), so I would suggest cutting the recipe in half if you are making it for a small family. It kept well in the fridge for days and still had fizz.

Twice Baked Potato twist

This is how I make a twice baked potato with my own little twist.

Bake the potatoes. Cut each potato down the center lengthwise. Use a small spoon to take out the filling. When making your "potato boat" be sure not to dig to the skin. It's good to have a thick layer of baked potato left in.

Mash the potatoes adding a little milk. I use a fork because I like the potatoes a little lumpy for texture.

Stir in Bacon (the more the better!) and
Ranch Salad dressing mix to taste.

Spoon the filling back into the "potato boat" and top with cheddar cheese.

Broil in oven until cheese has melted or until desired crispiness. You can even top it with a little sour cream before serving if you like. Enjoy! :)

Oreo Cookies

INGREDIENTS:

• 1 pkg. Devil's Food Cake (I like Duncan Hines)
  
• 2 Eggs
• 1/3 c. Oil

DIRECTIONS:
Mix ingredients. Roll into 1 inch balls and place on a greased cookie sheet. Bake @ 350* for 8 minutes and let cool before frosting.


FROSTING:

• 4 c. Powder Sugar
• 1/4 c. Butter
• 1 c. Cream Cheese
• 1 t. Vanilla

Blend together until smooth. I normally HALF the frosting recipe because it makes so much.

Chicken Bundles

Thank you Cooking Chicks for another super recipe!!

I have made Chicken Roll-ups which is similar to this recipe, but I like this recipe better. What I loved most about this recipe is the CORN FLAKE crumbs, how MOIST it is and the SEASONED soup to go on top. This is definitely one that I will make again and again!

INGREDIENTS:

• 2 c. Shredded Chicken (cooked)
  
• 1 (8 oz) pkg. of Cream Cheese
• 1/2 c. butter
• 1/4 t. Salt
• 1/8 t. Pepper
• 2 T. Green Onion
• 2 tubes of Crescent Rolls
• 1 c. Corn Flakes (crushed)
  
• 1/4 c. Butter (melted)

GRAVY: Heat 1 can Cream of Chicken soup, 1/2 - 1 can milk, 1/2 c. Sour Cream. Season the soup with GARLIC Salt & Pepper and heat through.


DIRECTIONS:

1. Soften Cream Cheese & 1/2 c. Butter. Combine together with green onion and Salt & Pepper. Add the cooked chicken to the mixture.
   
2. Roll up 2 T. of Chicken mixture in Crescent.
3. Dip in melted butter and then Corn Flakes
4. Bake @ 325 for 25 minutes

TIP: We like to serve these bundles with Mashed potatoes and corn. ENJOY!

Chicken Broccoli Stuffing Bake

This recipe is definitely a keeper. Super easy and delicious!
Thank you Cooking Chicks!

INGREDIENTS:

• 2-4 Chicken Breasts (cooked & shredded)
• 1 bag frozen Broccoli (steamed & drained)
• 1 can Cream of Chicken soup
• 1/2 c. Milk
• 1/4 c. Mayo (I substituted this for sour cream)
• 1 c. Cheddar Cheese
• 1 t. Lemon Juice
• Salt & Pepper
• 1 Box Chicken flavored Stuffing

DIRECTIONS:

1. Put Chicken & Broccoli in bottom of a lightly greased 9 x 13 dish.
2. Warm soup, milk and mayo (sour cream) on stove. Stir in Cheese, lemon juice and Salt & Pepper until melted.
   
3. Pour over Chicken in dish.
   
4. Prepare stuffing and sprinkle on top of casserole.
5. Bake at 350 for 45 minutes COVERED and an additional 10-15 minutes UNCOVERED.

TIP:

1. I substituted the mayo for SOUR CREAM because the hubby really doesn't like mayo in casserole dishes.
2. I also cut the bake time in half since everything was already cooked and heated. I baked UNCOVERED for 25 minutes.
   

Peanut Butter Yummies

The perfect peanut butter ooey-gooey deliciousness!

INGREDIENTS:

• 1 c. Sugar
• 1 c. Corn Syrup
• 1 c. Peanut Butter
• 2 1/2 c. Rice Chex
• 2 1/2 c. Corn Chex

DIRECTIONS:

1. Boil sugar & corn syrup for 60 seconds.
2. Turn off heat and melt in the peanut butter.
3. Add cereal and spoon onto parchment paper to cool.

TIP: I like to throw a little Golden Grahams into the mixture because we love Golden Grahams! You could also do a combination of Chex cereals, Rice Krispies and Rice Crispex cereal.

Cereal Candy

INGREDIENTS:

• 3 cubes Butter
• 2 c. Sugar
• 2 c. Corn Syrup
• Sliced Almonds
• Coconut
• box Golden Grahams
• 1/2 box Corn Chex
• 1/2 box Rice Chex

DIRECTIONS:

1. Boil the Butter, Sugar and Corn Syrup for 3 minutes. Remove from heat.
2. Stir in cereal, coconut and almonds until evenly coated.
   
3. Line cookie sheet with parchment paper and spread cereal candy on top to cool. When set break into chunks and serve.
   

TIP: I cut this recipe in HALF because it makes a ton!! I don't measure the cereal. You don't want it to be dry, so adding a little at a time works best. Add cereal until it is gooey and well coated.