Mississippi Mud Pie

Mississippi Mud Pie
 
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Ingredients
Crust
  • 1 cup flour
  • ¾ stick butter
  • ½ cup pecan pieces
Filling
  • 2 3.9 oz packages instant chocolate pudding
  • 3 cups milk
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 16 oz container of Cool Whip
Instructions
  1. Preheat the oven to 350 degrees .
  2. Cut the butter into the flour and add the pecans, mixing thoroughly.
  3. Press the crust into a 9 x 13 pan.
  4. Bake for 15 minutes.
  5. Next cream together the cream cheese and powdered sugar then mix in ½ of the Cool Whip and spread over the cooled crust.
  6. Mix the pudding and milk together until thickened, let sit for 5 mins.
  7. Spread the pudding mixture over the cream cheese layer and top with the remaining Cool Whip.
  8. Sprinkle with pecans.
  9. Refrigerate for at least 4 hours.

 

Boneless Buffalo Chicken Balls

Boneless Buffalo Chicken Balls
 
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Ingredients
Chicken Balls
  • 1 lb ground chicken (you can also use boneless skinless chicken breasts and run them through the food processor until they are ground thoroughly)
  • 1 egg
  • ¾ cup bread crumbs
  • 2 tbls buffalo sauce
  • 1 tbls milk
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbls ranch dressing
Sauce
  • 12 oz buffalo sauce
  • ¾ cup ranch dressing
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine all ingredients for the chicken balls and mix until completely combined but do not over mix.
  3. Roll the balls into ping pong sized balls and place on a large greased pan.
  4. Bake for 35 - 40 mins or until the internal temperature of the balls reach 180 degrees.
  5. In a crockpot mix the sauce ingredients, you can add more dressing if the sauce is too spicy.
  6. Add the cooked balls to the crockpot and serve hot.

Ooey Gooey Squares

Ooey Gooey Squares
 
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Ingredients
  • 16.5 oz yellow cake mix
  • ½ cup butter, melted
  • 1 egg
  • 1 tbsp water
  • 1 8 oz block of cream cheese, softened
  • 16 oz powdered sugar
  • 2 egg whites
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Beat together the cake mix, butter, 1 egg, and water until all ingredients are incorporated.
  3. Grease a 9 x 13 inch pan with oil or Pam.
  4. Empty the batter into the pan and press down as evenly as you can across the bottom.
  5. Pour the chocolate chips on top and set aside.
  6. Beat together the cream cheese, powdered sugar, 2 egg whites, and vanilla until there are no lumps.
  7. Pour this mixture over the chocolate chips and spread evenly across the pan to the edges. (The chocolate chips will get mixed up in this top layer)
  8. Bake for 45 mins or until the top browns thoroughly.
  9. Cool completely on a wire rack then cut into even squares.

Fiesta Dip

Fiesta Dip
 
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Ingredients
  • 2 11 oz cans Mexicorn, drained
  • 1 4 oz can chopped green chiles
  • 1 bell pepper, finely diced
  • 3 green onions, finely diced
  • 2 de-seeded jalapenos, finely diced
  • 8 ounce block of cheddar cheese, shredded
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tsp of salt, or to taste
  • 1 tsp of Tonys, or to taste
Instructions
  1. Add all ingredients to an airtight container mix well.
  2. Refrigerate for at least 4 hours, overnight is best.
  3. Serve with Fritos or crackers.

Meaty Tomato Chili

Meaty Tomato Chili
 
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Ingredients
  • 1 large onion, diced
  • 3 stalks of celery, diced
  • 1 green bell pepper, seeded, diced
  • 1 red bell pepper, seeded, diced
  • 2 lbs of ground beef
  • 1 lb of sausage
  • 3 15 oz cans of chili beans, drained, but not rinsed
  • 1 15 oz can of chili beans with sauce
  • 2 28 oz cans of diced tomatoes with juice
  • 1 6 oz can of tomato paste
  • 1 4 oz can of chopped green chiles
  • 5 beef bouillon cubes
  • ½ cup of beer
  • ¼ cup of chili powder
  • 1 tbls of Worcestershire sauce
  • 1 tbls of minced garlic
  • 1 tbls of dried oregano
  • 2 tsp of ground cumin
  • 2 tsp of Louisiana Hot Sauce
  • 1 tsp of dried basil
  • 1 tsp of salt
  • 1 tsp of ground black pepper
  • 1 tsp of cayenne pepper
  • 1 tsp of paprika
  • 1 tsp of white sugar
Instructions
  1. In a large pot sweat the onion, celery, and bell peppers with a little olive oil for about 5 mins or until soft.
  2. Add the ground beef and sausage to the pot and cook until no longer pink.
  3. Drain the grease and return the meat to the pot.
  4. Dump the rest of the ingredients into the pot and stir to combine.
  5. Bring it up to a simmer and let it cook for at least 2 hours, stirring occasionally.
  6. Serve with shredded cheese, green onions, sour cream, or Frito's as garnish.

 

Taco Soup

Taco Soup
 
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Ingredients
  • 1 med onion, diced
  • 1½ lb of ground beef
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 15 oz cans of black beans, drained, rinsed
  • 1 15 oz can of whole kernel corn, drained
  • 1 4 oz can of chopped green chiles
  • 1 can of refried beans
  • 2 14.5 oz cans of diced tomatoes with juice
  • 1 10 oz can of Rotel with juice
  • 1 packet of taco seasoning
  • 1 packet of dry ranch dressing mix
  • ½ tsp black pepper
  • ½ tsp of garlic powder
  • ½ tsp salt
  • 2 cups of water
Instructions
  1. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  2. Add the ground beef to the pot and cook until no longer pink.
  3. Drain the grease and return the meat to the pot.
  4. Dump the rest of the ingredients into the pot and stir to combine.
  5. Bring it up to a simmer and let it cook for at least an hour.
  6. Serve with shredded cheese, green onions, or sour cream as garnish.

 

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake
 
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Ingredients
Cake
  • 3 cups of all-purpose flour
  • 2½ cups of sugar
  • 4 tsp of baking soda
  • ½ tsp of salt
  • 1 cup of unsweetened cocoa powder, sifted
  • 1⅓ cups of canola oil
  • 1½ cups of buttermilk
  • 3 large eggs
  • 1½ cups of fresh, hot, strong coffee
  • 1 tsp of vanilla
Icing
  • 24 oz of semisweet chocolate chips
  • 1½ cups of heavy whipping cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease 2 round 9-inch pans.
  3. Mix the flour, sugar, baking soda, salt and cocoa powder in a large bowl with an electric mixer on low to combine.
  4. With the mixer still on low add the canola oil, buttermilk, then the eggs one by one.
  5. Add the hot coffee slowly by pouring down the side of the mixing bowl.
  6. Add the vanilla and mix until smooth. (It will be thin, don't be alarmed)
  7. Divide into the pans and bake for 30-35 mins or until a toothpick comes out clean.
  8. Let cool before icing.
  9. Use a double boiler to combine the chocolate chips and whipping cream.
  10. Allow the mixture to melt before stirring.
  11. When the chocolate has melted, whisk until it's fully combined with no lumps.
  12. Allow the icing to cool to room temperature.
  13. Remove the cakes from the pans.
  14. Put one layer of cake on a serving plate and trim off the top with a knife and make it even.
  15. Drop a scoop of ganache in the middle and spread it out to the edge using the back of the spoon.
  16. Trim off the top of the other layer and put it trimmed side up on top of the iced layer.
  17. Drop more ganache on the top and smooth it to the edges and down the sides.
  18. You can ice it a second time to make the icing thicker by putting the cake in the refrigerator for around 15 minutes to set.

Owl Cupcakes

Owl Cupcakes
 
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Ingredients
  • 1 box of any flavor cake mix
  • 1 can of icing (white)
  • 1 pack of Oreo cookies
  • 1 pack of sliced almonds
  • 1 can of peanuts, shelled
  • 1 pack of Junior Mints
  • 2 packs of gummy rings
Instructions
  1. Follow cake mix instructions for cupcakes and bake.
  2. Icing after cooling.
  3. Place gummy rings and Junior mints on for eyes.
  4. Place half of a peanut on for the beak.
  5. Place almond slices in layers on lower half of cupcake for feathers.
  6. Break an Oreo cookie in half and stick in the sides as wings.
  7. Break pointy pieces off the cookie and stick in the top of cupcake for eyebrows.