Author: kgarrett34

Cheese Sauce

Ingredients


1 Cup Whole Milk
4 TBS Butter
2 Cups Cubed Velveeeta
1 Can Evaporated Milk
4 TBS Cornstarch

Directions


Bring to boil all ingredients except for Cornstarch and bring to boil. In a small bowl, combine cornstarch with water. Add this in very small amounts at time until desired thickness is reached. Remove from heat.

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Cherry Cheesecake Fluff

Ingredients


1 Sleeve Honey Graham Crackers
8 oz. Cream Cheese
2 tubs Cool Whip
1 Jar Marshmallow Creme
2 Cans Cherry Pie Filling

Directions

Crush Graham Crackers until smooth and spread evenly over bottom of 9×13 glass dish. With a mixer, beat together room temperature Cream Cheese and Marshmallow Creme. With a sturdy spoon, fold in Cool Whip until well combined. Gently spread mixture over Graham Crackers and smooth top Cover with Cherry Pie Filling. Chill for at least 30 minutes or until ready to serve.

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White Chocolate Cranberry Cookies

Ingredients


3/4 Cup Room Temperature Butter
3/4 Cup Packed Brown Sugar
1/4 Cup Sugar
1 Room Temperature Egg
2 Tsp Vanilla
2 Cups Flour
2 TSP Cornstarch
1 Tsp Baking Soda
1/2 Tsp Salt
1 Cup White Chocolate Chips
1 Cup Dried Cranberries

Directions

Cream butter until smooth, then add brown Sugar, sugar and mix well. Beat in egg and vanilla. In another bowl, combine flour, cornstarch, baking soda and salt. Slowly add this mixture to the butter and sugar mixture until combined. Slowly mix in white chocolate chips and dried cranberries and mixed through the entire mixture. Chill dough for a minimum of 2 hours. When ready to bake, let dough set out for about 30 minutes. Pre-heat oven to 350°. Scoop dough using a one inch cookie scoop, into hands and roll into ball. Drop balls onto cookie sheet and bake for 9-10 minutes, no longer. Allow cookies to cool on cookie sheet for a few minutes before moving to cooling rack. If making more than one batch, always completely cool and clean cookie sheet before dropping more cookies.

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Scott’s Creamy Italian Cheesy Bread

Ingredients

1 Loaf French Bread 1 Bottle Ott’s Creamy Italian Dressing 1 Bag Mozzarella Cheese

Directions


Preheat oven to 350° Line a large baking sheet with foil. Cut Bread on a diagonal and place on lined baking sheet. Spread Creamy Italian Dressing on each slice of bread. Top each piece with Mozzarella Cheese. Bake in oven until cheese is melted and bread is desired crispiness.

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Really Easy Lemon Bars

Ingredients


1 Can Lemon Pie Filling
1 Yellow Cale Mix
1 Stick of softened room temperature Butter

Directions

Pre-heat oven to 350° Cut Butter and Cake Mix together until crumbly, and set aside about 3/4 of cup for topping. Press Mixture into glass 9×13 dish that has been sprayed with cooking spray, making sure corners are firm. Spread entire can of Lemon Pie Filling over pressed mixture. Sprinkle remaining mixture over the top of pie filling. Bake for about 25 minutes or until golden on bottom.

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Maple Pecan Cranberry Granola

Ingredients


1 1/2 Cups Dried Cranberries
3 Cups Rolled Oats
2 Cups Chopped Pecans
1/3 Cup Brown Sugar
1 TSP Salt
1/3 Cup Pure Maple Syrup
1/4 Cup Canola Oil

Directions

Pre-Heat oven to 250°. Add Oats, Chopped Pecans and Brown Sugar and stir well. In another small bowl, add Salt, Maple Syrup and Canola Oil and stir vigorously until well combined. Pour Canola Oil mixture into bowl with Rolled Oat mixture and stir well. Line a large cookie sheet or 2 small cookie sheets with foil. Pour combined ingredients onto cookie sheets and distribute evenly. Bake for 35 minutes and gently stir, bake another 35 minutes and remove from oven. Remove from cookie sheets to bowl and add Dried Cranberries and gentlry stir. I usually store in a large 6 cup jar with a lid because it will display pretty, but any airtight container will work.

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