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1 lb hot sausage, uncooked

8 oz cream cheese, softened

1 1/4 cups Bisquick

4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked but I freeze mine after baking and cooling. . If baking frozen, add a few minutes to the baking time

Stir together:

1 bag of miniature marshmallows

16 oz of vanilla yogurt

1 regular size tub of cool whip

1 package of no bake cheese cake filling

Stir in

1-2 containers of sliced up strawberries

3-4 sliced up bananas

Other fruits can be substituted or added as desired

Best served chilled and same day due to banana discoloration.

4 oz. cream cheese, softened

5 Tbsp. butter, softened

⅔ cup brown sugar

1 tsp. vanilla

1 envelope Dream Whip, you can omit this. It just helps a little with the consistency

2 Tbsp. milk, more if needed to reach desired consistency

½ cup flour

3 cups powdered sugar, more if needed to reach desired consistency

⅔ cup mini chocolate chips

Instructions

Cream softened cream cheese and butter together in a large bowl.

Add brown sugar, vanilla and Dream Whip and evenly beat together.

Add milk, flour and powdered sugar and beat to evenly incorporate until smooth. (If you need to add a little milk to thin it, feel free to do so. I prefer my frosting thick so I never needed to)

Stir in mini chocolate chips.

I like to cover my plastic frosting bowl with saran wrap and stick it in the fridge for about 15 minutes. It thickens up pretty nicely :) You don't have to do that step though.

Frost cupcakes and eat up!

 For the crust:

3/4 cup ground chocolate cookie crumbs

1/3 cup pecan meal

2 tablespoons brown sugar

1/4 cup unsalted butter, melted

For the filling:

1 1/2 packages (12 ounces) cream cheese, room temperature

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 eggs

1/2 cup plain yogurt

For the caramel drizzle:

1/4 cup butter

1/2 cup brown sugar

1/8 teaspoon salt

1/4 cup heavy cream

1 teaspoon vanilla

For the chocolate drizzle:

1/2 cup semisweet chocolate chips

2 tablespoons butter

pecans, for topping

How to Make It

Preheat oven to 325. Line a 12-muffin pan with aluminum liners and spray lightly with oil.

To make crust: Combine chocolate cookie crumbs, pecan meal, brown sugar, and melted butter. Spoon a tablespoon into bottom of each muffin liner and press lightly with your fingers. Bake for 5 minutes; remove from oven.

To make filling: Beat cream cheese in a large mixing bowl until creamy. With mixer running, gradually add sugar, salt, and vanilla; beat well. Add eggs one at a time, mixing just until blended. Stir in yogurt.

Spoon about 1/4 cup of filling into each muffin liner. It should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight.

To make caramel drizzle, combine 1/4 cup of butter, brown sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves. Stir in cream. Remove from heat and stir in vanilla. Cool.

To make chocolate drizzle, melt 2 tablespoons of butter in saucepan over low heat. Add chocolate chips, remove from heat and stir until melted.

To assemble, carefully remove liners from cooled cheesecakes and put cheesecakes on wax paper. Place a pecan in the center of each cheesecake. Drizzle chocolate and caramel over tops. Keep refrigerated until serving.

8-ounce package low-fat cream cheese, softened

½ a tub (about 6 ounces) fat-free or light Cool Whip

½ cup white chocolate chips

1 16 ounce jar of your favorite caramel sauce (Sugar Free Caramel Ice Cream Topping by Smuckers is great. For a splurge tasty treat, try Salted Caramel Simple Delights by Smuckers)

Apple slices, for dipping

How to Make It

In an electric mixer, blend cream cheese, Cool Whip, and caramel sauce until well combined.

Mix in white chocolate chips

You can eat immediately, or refridgerate for about an hour to allow to firm up a bit. Serve with apple slices.

For the Glaze

1 cup apple cider

1 cup confectioners’ sugar

1-2 tablespoons heavy cream or milk

For the Cake

1 cup apple cider

1 cup granulated sugar

1 teaspoon cinnamon

1 whole lemon

1 ½ teaspoons baking powder

2 cups flour

2 cups Granny Smith apples (3 large or 4 small apples)

2 eggs

3 tablespoons granulated sugar

Enough vegetable shortening to grease a 9x9-inch baking pan

¼ cup softened butter (4 tablespoons or half a stick)

¼ teaspoon salt

½ cup heavy cream

½ teaspoon baking soda

Place the first cup of apple cider on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.

Core and peel the apples and then cut each into 16 slices (fewer slices if using smaller apples). Have a bowl of water that has a whole lemon squeezed into it. Place apples into water and then onto a plate to dry and set aside. This will keep them from turning brown.

Preheat oven to 350 degrees

In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.

With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.

In a medium bowl, sift flour, baking powder, baking soda and salt.

Measure out cream and add cooled reduced cider to cream.

With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well combined. Scrape sides and mix until smooth.

Grease a 9X9 square pan liberally with vegetable shortening and pour in the batter.

Arrange the apples, outer edges up into the top of the batter.

In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.

While the cake is baking, make the glaze.

Place the second cup of apple cider on the stove as before only reduce down to two tablespoons. Watch it that it doesn’t evaporate too far.

Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.

When the cake comes out of the oven, cool to room temperature and cut into nine squares.

Drizzle the glaze over each portion letting it run down the sides and serve.

4 whole boneless, skinless chicken breasts

1/2 cup Caesar dressing

8 slices of bacon

3 Tablespoons butter

1 onion, diced

8 ounces white mushrooms, sliced

3 Tablespoons flour

3 cups chicken broth

1 1/2 cups heavy cream

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons fresh lemon juice

2 cups gruyere cheese, grated

1/4 cup fresh minced parsley, plus a little more for garnish

2 cups fresh tomatoes, diced

1 pound Angel Hair Pasta

Directions:

1. Marinate chicken breasts in ceases dressing for 3 hours or overnight

2. In a sauté pan on medium-high heat cook bacon until crisp, drain, except leave 3 tablespoons of grease in the pan.

3. Place the marinated chicken breast in the pan with the bacon grease and cook until browned on both sides and almost cooked, it does not have to be cooked all the way, just browned.

4. Remove from pan and place chicken in a 13x9 baking dish.

5 Drain the grease from the sauté pan and add the butter, let melt then add the onions and mushrooms and cook until soft and slightly caramelized about 5-8 minutes,whisk the flour into the onions and mushrooms and cook for about 1 minute, then add the cream and the broth, bring to a boil, stirring constantly about 2-3 minutes. Remove from heat. Then add the cheese, salt, lemon juice, pepper, and parsley, and pour entire mixture over the chicken. Top with the fresh tomatoes, and bake uncovered for 30 minutes. When the sauce is bubbly and chicken is cooked through.

6. Meanwhile, cook angel hair pasta to al dente. Then drain pasta.7. Remove chicken from oven, place chicken on a plate, combine the pasta into the sauce, stir until all coated, place the chicken on top of the casserole again, then garnish with parsley and crumbled bacon..Yumm