Ground Turkey Meatloaf

Using ground turkey in place of the ground beef cuts out some of the fat in this lightened up version of a classic main dish.

Ground Turkey Meatloaf

1 lb. ground turkey
3 cups crispy rice cereal
1 egg
1/4 cup ketchup
1 TBSP. Worcestershire sauce
dash of liquid smoke
topping:
1/4 cup brown sugar
1/3 cup ketchup
1 TBSP. Worcestershire sauce

Combine the first six ingredients in a large bowl. Mix together with your hands until everything is incorporated. Place mixture into an ungreased 9x5-inch loaf pan. Mix the topping ingredients together and spread over top of the meat mixture in the pan. Bake @ 350*F for 45 minutes.
Makes 1 loaf.
**To make ahead, prepare as directed, but do not bake. Cover with plastic wrap and foil, then freeze. When ready to bake, just thaw it in the fridge, still covered, for 24-48 hours. Remove the plastic wrap and foil, and bake as directed.

Slow Cooker Swedish Meatballs

An easy recipe that yields delicious results, using items you usually have on hand in our pantry.

Slow Cooker Swedish Meatballs

1 bag of 64 frozen homestyle meatballs (1/2 oz. each)

2 (10 3/4 oz.) cans cream of mushroom soup

1 (10 3/4 oz.) can cream of celery soup

2 or 3 (4 oz.) cans sliced mushrooms, drained (opt.)

1 (1 oz.) packet dry onion soup mix

2 tsp. minced garlic

16 oz. light sour cream

Hot Cooked Egg Noodles

Place the meatballs in the bottom of the slow cooker. In a separate bowl, whisk together the soups, dry soup mix, garlic and sour cream. Pour over top of the meatballs. Cover and cook on LOW for 6-8 hours or HIGH for 4-6. Serve the meatball mixture over top of the hot cooked noodles and enjoy!

**If you decide to cut the recipe in half, just use one can of cream of mushroom soup and one can cream of celery soup, and then halve the remaining ingredients.

Pretzel Kisses

I love getting my kids to help me make these, and they love to help me eat them once they’re done. We love the combination of salty and sweet and they make a cute addition to any holiday treat platter too!

Pretzel Kisses

48 pretzel rings or mini twists

1 (8 oz.) pkg. Hershey’s kisses

48 plain M&M’s

Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each pretzel. Bake at 275* F for 2-5 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.

**I have used square pretzels and mini twists, all with the same yummy results. You can also top each pretzel with a Rolo, heat in the oven, then press a pecan half into the top of each one.

Coconut Cherry Pecan Bars

These are a HUGE favorite around my house, and now a permanent fixture in my baking files. I found the original recipe on Allrecipes, but I prefer pecans so my recipe reflects that change.

Coconut Cherry Pecan Bars

1 cup all-purpose flour

3 TBSP. powdered sugar

1/2 cup cold butter (no substitutes)

FILLING:

2 eggs

1 cup sugar

1 tsp. vanilla extract

1/4 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup chopped pecans

1/2 cup lightly chopped maraschino cherries

1/2 cup flaked coconut

In a bowl, combine flour and powdered sugar; cut in butter until crumbly. Press into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350* F for 10-12 minutes or until lightly browned. Cool on wire rack. For filling, combine the eggs, sugar and vanilla in a bowl. Combine flour, baking powder and salt; add to the egg mixture. Stir in pecans, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

**I use my food processor to mix the crust ingredients, pulsing until it’s crumbly, then press the mixture into a pan lined with foil sprayed with non-stick cooking spray. Then I also use it to chop the drained maraschino cherries, then to chop the pecans.

Rocky Road Fudge

I love the creamy texture of this easy to make fudge. This is an easy and classic holiday treat, yum!

Rocky Road Fudge

2 (12 oz.) pkgs. semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

3 cups miniature marshmallows

1 1/2 cups chopped walnuts

Microwave chocolate chips and sweetened condensed milk in a large uncovered bowl on HIGH for 1 minute; Stir. If necessary, microwave additional 10-15 second intervals, stirring until smooth. Stir in the vanilla extract. Fold in the marshmallows and nuts. Press into a lightly greased 13×9×2 -inch pan. Chill until ready to serve.

***The original recipe calls for ‘2 cups of chocolate chips’, and I accidentally misread it and I used 2 (12 oz.) pkgs. instead of just 2 cups, and did not realize my mistake until it was too late. Also my mixture began to cool and set up VERY quickly, so if you are going to make this I highly recommend measuring all of your ingredients out before hand so you can add them quickly.

Caramel Nut Treat Mix

A yummy snack mix that is so good, you won't be able to stop munching on it!

Caramel Nut Treat Mix

1 (12-14 oz.) box Rice Chex cereal

1 cup slivered almonds

1 cup toasted, chopped pecans

3/4 cup butter

3/4 cup dark corn syrup

1 1/2 cups light brown sugar

Preheat oven to 250* F. Lightly grease a large roasting pan with non-stick cooking spray. In a large bowl, mix Rice Chex, almonds, and pecans. In a large, microwaveable bowl, combine the butter, dark corn syrup and light brown sugar. Heat in 1 minute increments until the butter is melted, stirring each time. Pour the melted mixture over the crispy corn and rice cereal mixture in the bowl and stir to mix. Pour the coated cereal mixture into the greased roasting pan. Bake @ 250* F for 1 hour, stirring every 10 minutes. Pour the hot mixture onto two large cookie sheets to cool, stirring to make sure it doesn’t cool in large clumps. Store in airtight containers.

**For one batch, I stirred 1/2 lb. of mini pretzels into the cereal mixture and there was still enough of the caramel coating for it all.

Korby's Best Ever Egg Nog

This is so incredibly beyond delicious, I look forward to any excuse to make it!

Korby's Best Ever Egg Nog

2 Eggs well Beaten
1 (15oz.) can Eagle Brand sweet and condensed milk
1 tsp. vanilla extract
1/4 tsp. salt
1 quart of milk
1 cup heavy whipping cream, whipped
nutmeg

Combine eggs, sweetened condensed milk, vanilla and salt. Gradually add milk. Fold in whipped cream and sprinkle nutmeg on top. ENJOY!!!

Easy Cheese Fondue

This is an easy cheese fondue recipe that goes great with veggies, apple slices and chunks of cubed bread. A yummy and easy way to get lots of good veggies into your kidlets.

Easy Cheese Fondue

2 cups milk
1 TBSP. Worcestershire sauce
1/4 to 1/2 tsp. garlic powder
3 TBSP. all-purpose flour
6 cups shredded sharp cheddar cheese

In a medium saucepan over low heat, mix together milk, Worcestershire sauce, garlic powder and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish or small crock pot.
Makes about 7 cups.

White Chicken Lasagna

I love this recipe because it's easy to throw together, it tastes like you worked much harder on it than you actually have to, and it's a nice change of pace from regular lasagna.

White Chicken Lasagna

2 TBSP. butter

3 cloves garlic, minced

1 small onion, chopped

2 (10 3/4 oz.) cans reduced fat cream of chicken soup

1 (8oz.) pkg. reduced fat cream cheese

2 cups light sour cream

2/3 cup skim milk

3-4 chicken breasts, cooked & shredded

1 lb. lasagna noodles, cooked & rinsed in cold water

1 lb. mozzarella cheese, shredded

In a large sauce pan, over medium heat, melt butter. Saute the garlic and onions, making sure not to let the garlic burn. Once the onions are translucent, add the cream cheese, two cans soup, sour cream and the milk. Stirring constantly, mix until the cream cheese is melted. Add the chicken and mix well. Spray the bottom and sides of a 9x13 baking dish with non-stick cooking spray. Layer 1/3 of the cooked lasagna noodles on the bottom,. Top with 1/2 of the chicken mixture. Sprinkle 1/3 of the cheese over top. Layer another 1/3 of the noodles on top, spread the last half of the chicken mixture over, then top with the second 1/3 of the mozzarella cheese. Then layer the last 1/3 of the noodles, and top that with the last 1/3 of the mozzarella cheese. Cover with foil and bake @ 350* F for 40-45 minutes. Remove from oven and let sit for 10-15 minutes before serving. You can make this lasagna a day or two ahead of time and leave it in the fridge, covered for a day or tow until you;re ready to bake it, but you may need to add a few extra minutes to the baking time if you do.

Serves 10-12.

Peach Crumb Pie

I modified another peach pie recipe to include the crumb topping from Cena that I love so much, and it turned out heavenly. I love the way the taste of the peaches shines through, and the crumb topping is the perfect addition to it all. Enjoy!

Peach Crumb Pie

6-8 cups sliced, peeled fresh or frozen peaches
2/3 cup white sugar
2 TBSP. all-purpose flour
1 pastry for single 9-inch pie crust
topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup butter

Preheat oven to 375* F. Place the pastry into a 9-inch pie plate and flute the edges. Set aside. In a large bowl, combine the peaches, sugar and flour, mixing well. Pour the peach mixture into the pastry lined pie plate. In a separate bowl, mix the topping ingredients together, cutting the butter into the dry mixture until crumbly. Spread the crumb mixture evenly over top of the peach mixture in the pie plate. Bake @ 375* F for 45-55 minutes, until bubbly and the top is lightly browned. If the edges of the crust are getting too brown, cover them with foil until the pie is done baking. Let cool completely. Store any leftovers in the fridge.
Makes about 8 servings.