Caramel FrappuccinoCategoriesRecipes
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CARAMEL FRAPPUCCINO

yield: 2 prep time: 10 MINUTES total time: 10 MINUTES

INGREDIENTS

  • 2 cups strong coffee, chilled
  • 2 cups whole milk
  • ⅓ cup caramel syrup
  • 4 cups ice
  • 1 teaspoon sugar
  • whipped cream, optional

INSTRUCTIONS

  1. Add ice, coffee, milk, caramel, and sugar in a blender.
  2. Blend on high until ice is chopped finely.  
  3. Pour and top with whipped cream and a caramel drizzle, if desired.
Tornado CakeCategoriesRecipes
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Tornado Cake

PREP TIME10 minutesCOOK TIME45 minutesTOTAL TIME1 hour 10 minutesSERVINGS12

Ingredients 

Cake

  • 1 tablespoon salted butter for greasing pan
  • 1 package yellow cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • ¾ cup evaporated milk
  • 20 ounces pineapple crushed

Topping

  • 2 egg yolks
  • ¾ cup evaporated milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons salted butter
  • 1 cup sweetened flaked coconut
  • 1 cup pecans chopped

Instructions 

Cake

  • Preheat oven to 350°F. Grease 9×13 inch glass baking dish with a tablespoon of butter and set aside.
  • In a large mixing bowl beat together cake mix, 3 eggs, vegetable oil, and evaporated milk on medium speed for 2 minutes.
  • Mix in crushed pineapple (including juice) until combined.
  • Pour the cake batter into the baking dish.
  • Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Topping

  • In a heavy saucepan whisk together egg yolks and evaporated milk.
  • Add sugar, butter, and vanilla and heat over medium heat until butter melts and mixture comes to a boil.
  • Simmer, stirring frequently, until the mixture thickens and deepens to a golden color.
  • This takes about 5 minutes after mixture has come to a boil).
  • Remove from heat and stir in pecans and coconut flakes.
  • Set aside until the cake finishes cooking.
  • When cake comes out of the oven, poke all over with the handle of a wooden spoon.
  • Gently spread topping evenly over the top.
  • Allow the cake to cool slightly before cutting into pieces and serving.
KFC-Copycat-ColeslawCategoriesRecipes
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KFC Copycat Coleslaw

PREP TIME 15 minutes

TOTAL TIME 45 minutes

SERVINGS 5

You will need:

  • ½ head of green cabbage, finely chopped (about 4 cups)
  • ½ medium carrot, finely chopped 
  • 2 tablespoons buttermilk 
  • 4 ¼ teaspoons white vinegar 
  • 1 ½ tablespoons onion, finely chopped 
  • 2 tablespoons whole milk 
  • ¼ cup mayonnaise 
  • 2 teaspoons lemon juice 
  • 4 teaspoons sugar 
  • ¼ teaspoon salt 
  • ⅜ teaspoon pepper

Pro Tip: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

HOW TO MAKE THIS KFC COPYCAT COLESLAW RECIPE

STEP ONE: Using a food processor, chop the head of cabbage, pulsing until finely chopped. For best results, it might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium or large bowl. 

PRO TIP: The easy way to chop cabbage is in the food processor, but you can also chop it by hand if you prefer.

STEP TWO: In a separate small bowl, combine the rest of the ingredients to make the KFC coleslaw dressing. Mix until smooth. Pour over the cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long. 

STEP THREE: Refrigerate for at least 30 minutes before serving. This allows for the dressing and the moisture from the cabbage to meld well. Stir before serving.

mash potato barCategoriesRecipes
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Mashed Potato Bar (in a slow cooker)

4 lb. russet potatoes, washed, peeled and quartered (make the pieces uniform in size.)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Lawry’s seasoned salt

1 to 2 teaspoons freshly ground black pepper

1 cup water

4 Tablespoons butter, cut into little chunks

8 oz. chive & onion cream cheese

1/3 cup milk

Place potato pieces in slow cooker. Add garlic powder, onion powder, seasoned salt, pepper, water, and butter.

Mix well to coat potatoes. Cover and cook on HIGH for 4 hours (or until potatoes are tender.)

Once potatoes are tender, mash them well with a potato masher, right in the crock.

Stir in the cream cheese until evenly blended. Stir in milk. 

Serve or keep warm on the LOW setting for up to 2 hours. If you have a WARM setting you cold keep it on for 4 or more hours.

loaded potatosCategoriesRecipes
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LOADED CHICKEN & POTATOES

INGREDIENTS:

470 gr. Of boneless chicken breasts, cut them into 1-inch cubes.8 medium red potatoes, peeled and cut them into 1/2″ cubes.

1/3 C.Of olive oil.

2 Tbsp.Of garlic powder.

2 Tbsp. Of hot sauce, you can add more if you like it so HOT.

1 Tbsp.Of paprika

.2 tsp.Of salt.

1 tsp.Of black pepper.

FOR THE TOPPING:

2 C.Of fiesta blend cheese.

1 C.Of diced green onion.

1 C.Of crumbled bacon.

DIRECTIONS:

Step 1: Preheat the oven to 400°F. And spray with a cooking spray the bottom of a 9.13′′ baking dish.

Step 2: Mix the olive oil, with salt, black pepper, garlic powder, paprika, and hot sauce together in a big bowl.

Step 3:Added the chicken and cubed potatoes and stir to coat them.

Step 4: Scoop the potatoes and chicken into the lined baking dish carefully.

Step 5: Bake for 55- to 60 minutes, stirring every 20 minutes, until fried, crispy, and browned on the outside.

Step 6: While the potatoes are cooking, fry the bacon, about half a pound.

Step 7: When completely baked, removed the potatoes and chicken from the oven.

Step 8: Placed the cheese, fried bacon, and green onion on top of the fried potatoes.

Step 9: After that, Placed the casserole back in the oven and cooked for another 5 minutes or until the cheese melted.

A fantastic warm and hearty weeknight meal, quick to cook and get on the table, enjoy it!!

Baked Chicken Nugget SpaghettiCategoriesRecipes
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Baked Chicken Nugget Spaghetti

  • Prep 15 Min
  • Total 35 Min
  • Ingredients 4
  • Servings 4

Ingredients

  • 8oz uncooked spaghetti, broken in half
  • 1jar (26 to 28 oz) tomato pasta sauce
  • 1box (11 oz) frozen breaded chicken breast nuggets
  • 1 1/2cups shredded mozzarella cheese (6 oz)

Steps

  • In 3-quart saucepan, cook spaghetti as directed on package. Drain; return to saucepan.
  • Meanwhile, heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Stir pasta sauce into cooked spaghetti. Pour into baking dish, spreading evenly to cover bottom of dish.
  • Arrange frozen chicken nuggets in single layer over spaghetti mixture.
  • Bake uncovered 8 minutes. Remove from oven. Turn chicken nuggets over; sprinkle cheese over top.
  • Return to oven; bake 6 to 8 minutes longer or until chicken is thoroughly heated and cheese is melted.
Banana-Breakfast-SmoothieCategoriesRecipes
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Banana Smoothie

Prep Time5 MINUTES

Total Time5 MINUTES

Servings: 2

This smoothie calls for instant coffee grounds. You want instant, not regular, so the granules will dissolve. Another option is to use some brewed (and cooled) coffee to taste.

Ingredients

  • 1 cup whole milk
  • 2 6-ounce containers of vanilla Greek yogurt
  • 2 tablespoons honey
  • 2 teaspoons finely ground instant coffee granules
  • 2 large bananas , sliced and frozen
  • 1/2 cup ice cubes , optional

Instructions

  • Place all ingredients in a blender (in the order listed.)
  • Put the lid on; start out your blender on low speed and increase to high.
  • Blend until smooth and you can no longer see the coffee granules or till mixed well.
  • Pour into glasses and enjoy!
chocolate crossant bakeCategoriesRecipes
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CHOCOLATE CROISSANT BREAKFAST BAKE

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Ingredients:

  • 1 (10 to 13-oz) package mini croissants, chopped
  • 2 (8-oz) packages cream cheese, softened
  • 1⅓ cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups milk
  • 2 cups semi-sweet chocolate chips

Ingredients:

  • 1 (10 to 13-oz) package mini croissants, chopped
  • 2 (8-oz) packages cream cheese, softened
  • 1⅓ cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups milk
  • 2 cups semi-sweet chocolate chips
funeral potatosCategoriesRecipes
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Funeral Potatoes

PREP TIME 10 minutes

COOK TIME 1 hour 5 minutes

TOTAL TIME 1 hour 15 minutes

SERVINGS 6

Ingredients 

  • 1 large 30-oz package of traditional frozen hash browns (take out of the freezer 20 mins prior to cooking)
  • 1/2 large yellow onion chopped
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups sour cream
  • 2 1/2 cups shredded cheddar cheese
  • 3 tablespoons chives we used freeze dried but you can use fresh too
  • 1 can cream of chicken soup or click on the link in the paragraph above for a homemade condensed cream of chicken soup recipe
  • 1 1/2 cups French’s Fried Onions crushed
  • 2 cups nacho cheese Doritos crushed
  • I used a large gallon size bag and a rolling pin to crush my French’s Onions and Doritos.

Instructions 

  • In a medium skillet heat 1 tablespoon butter and cook your onion until soft (about 5 mins)
  • In a large mixing bowl combine your hash browns, salt, black pepper, chives, sour cream, shredded cheddar cheese, cream of chicken soup and your cooked onion. Stir well. It may take some serious arm muscle to work this all together if your hash browns are still frozen but should mix easily if thawed.
  • Preheat your oven to 375°. Put your potato mixture into a 9×13 casserole dish and cook in the oven for 30 minutes. Take out and stir the whole casserole well. Put back in the oven and continue to cook until it’s bubbling on the sides and in the middle, about 20-30 more minutes depending on your oven. Once it’s bubbling in the middle you know it’s done.
  • Take the casserole out of the oven and sprinkle your crushed onion and Dorito mixture on the top. Put back in the oven for an additional 5 minutes but watch carefully so the topping doesn’t burn.
  • Remove from the oven and serve immediately.
jello cookiesCategoriesRecipes
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Jello cookies

PREP TIME 15 mins

COOK TIME 12 mins

TOTAL TIME 27 mins

INGREDIENTS

  • 1 17.5 ounce bag snickerdoodle cookie mix (you will not be using the cinnamon-sugar package for this recipe)
  • ▢½ cup (1 stick) salted butter melted
  • ▢1 large egg
  • ▢3 tbsp red flavored gelatin powder (about ½ of a 3 ounce package)
  • ▢3 tbsp blue flavored gelatin powder (about ½ of a 3 ounce package)
  • ▢3 tbsp green flavored gelatin powder (about ½ of a 3 ounce package)
  • ▢3 tbsp yellow flavored gelatin powder (about ½ of a 3 ounce package)
  • ▢1 cup granulated white sugar

INSTRUCTIONS 

  • Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper or a silicone baking mat.
  • In a large bowl, stir together the cookie mix, melted butter, and egg until fully combined.
  • Separate the cookie dough evenly into four small mixing bowls.
  • To each bowl, knead in 3 Tablespoons of each color of flavored gelatin. You should have four different colored doughs when you finish. (I found it was easier to use my hands for this part)
  • Place the sugar in a shallow bowl, you will be rolling your cookies in it as you prepare them.
  • Scoop out the cookies using a 2 Tablespoon cookie scoop and roll them into balls. Roll them in the sugar until completely covered.
  • Place the balls on the prepared sheet pan with 2 inches between each cookie. Bake in the oven for 10-13 minutes or until the tops of the cookies get firm to the touch. You may begin to see a golden color on the tops of the cookies, if so take them out so that they don’t overcook.
  • Let cool on the baking sheet for 3-5 minutes and enjoy warm or cooled!