The amazing possibilities of cake mix cookies

The basic cake mix cookies

1 pkg cake mix, any kind...any brand

2 eggs

1/4 c oil

mix ingredients until combined, roll in balls, bake at 350 for 8-10 minutes.

Snickerdoodles which is with a package of yellow cake mix, just roll the dough in a mixture of cinnamon and sugar before baking.

Devils food cake mix, but mix in a package of the chocolate chip/peanut butter chip mix.

The picture is of Rolo cookies. Use devils food cake mix, roll the balls around a Rolo candy. The rolo melts inside the cookie making a caramel/chocolate center. It is amazing! (You can also use a miniature Resses PB cup.)

Mini Deep Dish Pizzas

Ingredients:
1 pkg Refrigerated biscuit dough
pizza sauce or favorite spaghetti sauce
cheese
your choice of toppings

Preheat oven according to package. Take a muffin tin and spray the insides. Place the biscuit dough inside each cup. Spoon about a tablespoon of sauce on top then put cheese and your toppings on. Bake for about 8 to 10 mins.

Enjoy!

Garlic Green Beans

3 pounds green beans
1 Tbsp. corn oil
One third cup sweet onion, diced
3 cloves garlic, minced
3 Tbsp. rice wine
4 Tbsp. soy sauce
3 Tbsp. sugar
4 Tbsp. water

Wash green beans, snip ends and cut into two inch pieces. Boil large pot of water and cook beans until just crisp tender, about 3 – 4 minutes. Drain beans and cover with cold water to stop cooking process. Heat oil in skillet or wok and add onions and garlic. Cook for 15 seconds stirring entire time and then add green beans, rice wine, soy sauce, sugar and water. Cook for about 2 to 3 minutes making sure beans are still crisp. Serve hot or cold.

The Skinny: Use light soy sauce to cut down on the sodium and your favorite sugar substitute.

Sweet and Sour Pork

1 pound pork tenderloin cut into 1/2 inch pieces
2 Tbsp. soy sauce
1 Tbsp. rice wine
2 tsp. cornstarch
1 tsp. sesame oil

Sauce:
1 cup cold water
1 Tbsp. soy sauce
One quarter cup catsup
3 Tbsp. sugar
2 Tbsp. rice vinegar
2 tsp. cornstarch
1 tsp. sesame oil

Additional Ingredients:
Peanut, Corn or Safflower oil for stir-frying
2 green bell peppers, seeded and sliced
1 large onion, sliced
1 15-oz. can pineapple chunks, drained
3 cloves fresh garlic, minced
1 Tbsp. fresh ginger, grated
Hot cooked rice

Combine pork, soy sauce, rice wine, cornstarch and sesame oil. Allow to marinade for 30 minutes. While pork is marinating, combine ingredients for sauce. When the pork has marinated for 30 minutes remove from the marinade. In a wok or skillet, heat a small amount of oil and stir fry pork for several minutes until it loses its pink color. Remove pork and set aside. Add slightly more oil and add bell pepper, onion, pineapple, garlic and ginger and stir-fry for several minutes. Add sauce and pork and continue cooking until mixture thickens. Serve over hot rice.

The Skinny: Use light soy sauce to cut down on the sodium, your favorite sugar substitute and the leanest pork you can find.

Sesame Chicken Kabobs

2 pounds boneless chicken breasts cut into 1 inch pieces

Marinade:
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. fresh ginger, grated
1 tsp. sesame oil

Other ingredients:
One third cup cornstarch
1 egg beaten
Bamboo or metal skewers
Two thirds cup sesame seeds
Corn oil or peanut oil for frying

Combine marinade ingredients and chicken and allow to marinate for several hours. Place chicken on bamboo skewers.
Coat chicken skewers with egg yolk and then with cornstarch and sesame seeds.
Heat oil in a skillet and fry until chicken is golden brown.

The Skinny: Use your favorite egg substitute. You can also broil the chicken in the oven rather than frying it to save on some calories.

Carmel Chocolate chip cookies

Ingredients:

4 Large eggs

2 tsp salt

2tsp baking soda

1 pound light brown sugar

2 cups sugar

1 cup shortening

4 cups flour

2 tsp vanilla extract

1 bag of chocolate chips

1 bag of carmel bits

Preheat oven at 350 degrees.

Combine everything but the flour, chocolate, and carmel in a large mixing bowl. Mix until shortening is completely cut it. Add flour and fold in with spatula. Then add in the chocolate chips and carmel bits.

Spoon cookie dough on cookie sheets and bake for 10 to 13 mins or until golden brown edges. Let them cool to the touch and serve with vanilla ice cream or glass of milk.

This dough makes a lot of cookies... atleast three dozen. When hubby makes this at work he can usually get about 60 cookies out of it.

Beef & Sausage Stew

3 lbs. beef stew meat, trimmed of fat and cut into 3/4 inch cubes
1/2 cup plus 2 Tbsp. all purpose flour, divided
1 (16 oz) can diced tomatoes in juice, undrained
1/2 package smoked sausage, sliced
3 potatoes, peeled and diced
1 cup each chopped leek and chopped onion
4 celery stalks, sliced
1/2 cup chicken broth
3 clove garlic, minced
3 Tbsp. water

Place 1/2 c. flour in a resealable food storage bag. Add beef, seal bag. Shake to coat beef cubes with flour evenly on all sides. Place in slow cooker. Add tomatoes with juice, sausage slices, diced potatoes, chopped leak, chopped onion, sliced celery, chicken broth and minced garlic: stir well.
Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 12 hours. (One hour before serving, turn slow cooker to HIGH if on LOW setting.)
Combine remaining 2 Tbsp. flour and water in small bowl; stir until mixture becomes paste. Stir flour mixture into slow cooker; mix well. Cover and cook until thickened, about 10 to 15 minutes. Serve with buttermilk biscuits and butter or over rice or even buttered noodles.

Serves 8
Prep time: 25 mins.
Cooking Time: 4 to 6 hours (Slow Cooker)

Mexican Junk

1 1/2 cup chopped turkey or chicken
1 can mushroom soup
1 can cream of chicken
1 can enchilada sauce
1 larg bag Dorito chips
grated cheese

Mix and pour over Doritos. Cover with grated cheese and bake until cheese melts.

Caramel French Toast

I got this recipe from the Storyteller's Cafe in Disney's Grand Californian Hotel and Spa.


Vanilla Sauce:
4 egg yolks
4 Tbs sugar
1 Vanilla bean split & scraped
1/2 tsp. vanilla extract

Whisk together the yolks and sugar in a small bowl. In a saucepan, bring the milk and vanilla bean & extract to a low boil, then remove from heat. Add a little heated milk to the egg mixture to temper it, then add the tempered egg mixture to the heated milk. Simmer over medium heat for a few minutes, stirring constantly, until lightly thickened, but do not boil. Transfer to a bowl and set aside in an ice bath.

Caramel Sauce:
8 Tbs butter
1 cup brown sugar
1 1/2 cup heavy cream

Melt butter in a saucepan over medium heat. Add brown sugar and mix well. Add cream and bring to a simmer. Keep warm until needed

French Toast:
1/2 cup milk
2 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
8 slices of texas style bread

Mix first four ingredients. Dip bread in egg mixture and cook on griddle. This step can be replaced with your favorite french toast recipe.

This is how you assemble this delicious breakfast. Place one slice of french toast on your plate top with vanilla sauce, top with second piece of french toast. And for the creme de la creme, smother with the caramel sauce. Continue with remaining pieces of french toast.

This is wonderful to serve with strawberries to dip in the sauce left on your plate.

Crepes

INGREDIENTS

1 1/2 cups milk

3 egg yolks *

2 tablespoons vanilla extract

1 1/2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

5 tablespoons melted butter

DIRECTIONS

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

*I used three whole eggs.

Breakfast Casserole

8-10 servings
55 min total time
10 min prep
1 lb bacon or 2 cups diced cooked ham
10 eggs
¾ cup milk
1 (32 ounce) package hash browns, thawed
2/3 cup green onions, chopped
3 cups cheddar cheese, shredded (divided)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder (any other spices you like, onion powder, dill or even steak seasoning, etc..)

1. If using bacon, cut into 1 inch pieces and cook until crisp. Drain and set aside.
2. Preheat oven to 350 degrees F. Lightly grease a large casserole dish.
3. In a large bowl, beat together the eggs and milk and seasonings. Stir in the bacon (or ham), hash browns, green onions, and 1.5 cups of the shredded Cheddar cheese. Pour into the prepared baking dish.
4. Bake in the preheated oven for 45 minutes, or until egg is set.
5. Sprinkle the remaining Cheddar cheese on top, and then broil for 3 to 4 minutes, or until the cheese is melted.
6. Remove from oven, and let sit 5 minutes before serving.

German Pancakes (Oven Pancakes)

1 cup milk
2/3 cup flour
2 Tbs sugar
1/2 tsp salt
2 eggs

Put 1/4 cup butter in 9 inch pie pan. Place in preheated oven at 400 degrees until melted. Pour in batter (aka above items mixed together) and bake for 35 minutes until fluffy and golden Serve with lemon juice and powdered sugar, syrup or jam.


Cooks note: It may not take 30 to 35 min. It could be ready in less time like 18 to 22mins.

MEATLOAF

Makes 8 servings
Preparation time: 10 minutes
Cooking time: 1 hour; standing time: 5 minutes

2 pounds 95 percent lean ground beef
20 crumbled saltine or whole-grain crackers (I used whole-grain)
1 lightly beaten egg
1/4 cup ketchup
1 tablespoon prepared (yellow) mustard
1 teaspoon salt
1/2 teaspoon pepper
1 finely chopped medium onion

Heat oven to 350 degrees. In a large bowl, lightly mix beef, crackers, egg, ketchup, mustard, salt, pepper and onion. Divide evenly and shape into 2 loaves. Place loaves, side by side crosswise, in a 9-by-13-inch baking dish lined with nonstick foil. Bake one hour or until browned, or until internal temperature is 160 degrees. Remove from oven; transfer to a platter, tent with foil and let stand 5 minutes before slicing.

Per serving: 202 calories, 26 grams protein, 7 grams fat (32 percent calories from fat), 2.5 grams saturated fat, 9 grams carbohydrate, 89 milligrams cholesterol, 566 milligrams sodium, 1 gram fiber.

MUSTARD CHICKEN WITH GREENS

Makes 4 servings
Preparation time: 15 minutes
Cooking time: less than 20 minutes

4 (5- to 6-ounce) boneless, skinless chicken breasts
1/2 cup flour
3 teaspoons olive oil, divided
1 pint grape tomatoes
1/2 teaspoon minced garlic
3/4 cup fat-free chicken broth
3 tablespoons grainy Dijon mustard
3 tablespoons fat-free or reduced-fat sour cream
Snipped chives for garnish if desired
1 bunch watercress or 4 cups baby spinach leaves

Flatten chicken to an even thickness (about 1/2 inch). Put flour in a large plastic bag; add chicken and shake to coat, removing excess flour. Set aside. Heat 1 teaspoon oil in a large nonstick skillet on medium-high. Add tomatoes; cook 3 or 4 minutes or until some begin to soften. Add garlic; cook 30 seconds. Remove to bowl.
Meanwhile, heat remaining oil in the same skillet on medium. Cook chicken 5 to 6 minutes per side or until no longer pink (160 degrees). Remove to plate; cover. Add broth to skillet, stirring to dissolve browned bits. Whisk in mustard and sour cream. Simmer until slightly thickened; add chives. Place chicken on watercress or spinach leaves; spoon sauce over chicken. Serve with tomatoes.

Per serving: 279 calories, 37 grams protein, 7 grams fat (21 percent calories from fat), 1 gram saturated fat, 17 grams carbohydrate, 84 milligrams cholesterol, 421 milligrams sodium, 2 grams fiber.

Left over Turkey soup

Prep Time: 10 min

Total Time: 30 min

Makes: 6 servings, 1 cup each

1/2 cup chopped onion

1 medium carrot, sliced

1 stalk celery, sliced

1 Tbsp. oil

2 cans (14-1/2 oz. each) chicken broth

2 cups water

1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix

2 cups cubed cooked turkey

1/2 cup bite-sized pasta, uncooked

COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.

STIR in chicken broth, water and dressing mix. Bring to boil.

ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.

Deep-Dish Turkey Pot Pie

Prep Time: 10 min

Total Time: 40 min

Makes: 6 servings

1-2/3 cups hot water

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken or Turkey

3 cups chopped cooked turkey

1 pkg. (10 oz.) frozen mixed vegetables, thawed

1 jar (12 oz.) turkey gravy

PREHEAT oven to 375°F. Add water to stuffing mix; stir just until moistened. Set aside.

PLACE turkey and vegetables in 2-quart casserole. Pour gravy over turkey mixture; stir gently, then top with prepared stuffing.

BAKE 30 min. or until heated through.

I love this because it is so simple!

Skillet Chicken Enchilada

Prep Time:20 min
Total Time:20 min
Makes:5 servings, two enchiladas each

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups KRAFT Mexican Style Shredded Four Cheese, divided
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
10 TACO BELL® HOME ORIGINALS® Flour Tortillas, warmed
1 cup shredded lettuce
1 cup chopped tomatoes
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 min. or until cooked through. Reduce heat to medium-low.
ADD 1 cup of the cheese and 1/2 cup of the salsa; cook until cheese is melted and mixture is heated through, stirring frequently.
SPOON 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-sides down, on serving platter. Top with the remaining 1/4 cup cheese, the lettuce, tomatoes, sour cream and remaining 1/4 cup salsa.

Nutritional Information:
Calories 470 Total fat 19 g Saturated fat 10 g Cholesterol 95 mg Sodium 780 mg Carbohydrate 42 g Dietary fiber 3 g Sugars 4 g Protein 32 g Vitamin A 15 %DV Vitamin C 10 %DV Calcium 30 %DV Iron 15 %DV

Healthy Living Information:Good source of vitamin A or CGenerally Nutritious

**My girls actually loved it! I loved it because I wasn't in the kitchen forever making it. (Taken from http://www.kraftfoods.com/)**

Shortcut Chicken Manicotti

Prep Time:10 min
Total Time:1 hr
Makes:4 servings, three stuffed manicotti each

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 cups frozen broccoli florets
12 manicotti pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.
STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.
BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.

**Note: I found it pretty bland and ended up adding sauteed onions. The soup mixture doesn't quite cover all of the manicotti so I doubled it.**

Fruit Pizza Dessert

4 ounces cream cheese, softened
1⁄2 cup butter or margarine1
1⁄4 cups flour
1⁄4 teaspoon salt
1 recipe Cream Cheese Topping (see below)
2 cups sliced fresh strawberries
2 kiwi fruit, peeled and sliced
3 fresh peaches, sliced,
or 1 (11-ounce) can mandarin oranges, drained

In a large bowl combine cream cheese and butter or margarine. Mix until well blended. Add flour and salt. Mix well. Form into a ball, wrap with plastic wrap, and chill for at least 1 hour. On a lightly floured surface, roll out dough to form a 12-inch circle. Place in a 12-inch greased tart or pizza pan.Prick the bottom and sides with a fork. Bake at 425° F. for 12 to 15 minutes or until golden brown. Remove from oven and cool.
Meanwhile, prepare the Cream Cheese Topping; spoon over crust. Arrange fruits in circles atop the filling, working toward the center of the tart—arrange strawberries around outer edge of pan, then kiwi fruit slices, fresh peach slices or mandarin oranges, and more strawberries in the center.
Makes 10 to 12 servings.

Cream Cheese Topping
12 ounces cream cheese
1⁄3 cup sugar
1 tablespoon lemon juice
1 cup non-dairy frozen whipped topping

Combine cream cheese, sugar, and lemon juice. Mix until well blended. Fold in whipped topping.

Chicken Wraps

Ingredients:
2 chicken breasts (6 to 8 ounces each)
salt and pepper
1 T. olive oil
1 c. sour cream or yogurt
1 t. mustard
2 plum tomatoes, chopped
4 9-inch round wheat tortillas
4 lettuce leaves (any kind)

Lightly season chicken with slat and pepper. Saute in olive oil for ten minutes or until done. Remove from heat and let cool. Slice chicken pieces lengthwise into long thin pieces. In a mixing bowl, combine sour cream (or yogurt), mustard and tomato. Warm the tortillas slightly, one at a time, in the saute pan, and arrange them on a work surface. Spread the sour cream mixture (the sauce) on the tortillas. Arrange the slices of chicken on the sauce and lay a lettuce leaf on top. Roll up the tortillas from one side. Tuck the ends in to seal them up. When ready to serve cut them in half at a slight angle.

Makes 4 wraps