I’ve now been making these for 30 years

 These classic turtle candies combine crunchy toasted pecans, chewy caramel, and smooth melted chocolate for a delightful homemade treat. Perfect for gifts or a sweet indulgence.

Ingredients:
Ingredient Quantity
Soft Caramels (store-bought or homemade) 12 ounces
Pecan Halves 6 ounces
Semi-Sweet Chocolate (chips or bars) 8 ounces
Instructions:
Prepare the Pecans:
Preheat your oven to 350°F (175°C).
Spread the pecan halves on a baking sheet in a single layer.
Toast in the oven for about 8-10 minutes, or until fragrant and lightly browned.
Let them cool completely.
Melt the Caramels:
In a microwave-safe bowl, melt the soft caramels in 30-second intervals, stirring after each interval until smooth.
Alternatively, melt the caramels in a saucepan over low heat, stirring constantly.

Assemble the Turtles:
Line a baking sheet with parchment paper or a silicone baking mat.
Arrange the toasted pecans in clusters of 3-4 pecans, resembling a turtle’s legs and head.
Spoon about 1 tablespoon of the melted caramel over each pecan cluster.
Allow the caramel to set for about 10-15 minutes.
Melt the Chocolate:
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each interval until smooth.
Alternatively, you can melt the chocolate in a double boiler over simmering water.

Coat with Chocolate:
Spoon about 1 tablespoon of melted chocolate over each caramel-pecan cluster, ensuring the caramel is covered.
Use the back of the spoon to spread the chocolate evenly.
Let the chocolate set at room temperature for about 1 hour, or place the baking sheet in the refrigerator for 20-30 minutes to speed up the process.
Serve and Store:
Once the chocolate is set, your homemade turtle candies are ready to enjoy!
Store the turtle candies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks

Chicken Pot Pie Noodle Skillet

 Chicken Pot Pie Noodle Skillet – I’m so excited to share this recipe with you! It’s down-home cooking at its finest, coupled with a quick and easy prep and clean-up. You can have dinner on the table in under 30 minutes with this meal!

With onions, garlic, veggies, chicken, and a creamy sauce, this is everything you love about chicken pot pie, only with noodles! Seasoned chicken and egg noodles make this meal absolutely mouthwatering. The best part? It’s all made in one skillet and can be put together in a snap.

Chicken Pot Pie Noodle Skillet
Ingredients
10 ounces egg noodles
2 tablespoons unsalted butter
1 sweet onion, diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 1/2 cups frozen peas and carrots, thawed
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes
Salt & Pepper to taste
How To Make Chicken Pot Pie Noodle Skillet
Cook noodles al dente, according to package directions.
In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.
Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.
Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!

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Pineapple Bake

 Enjoy the tropical flavor of baked pineapple with this simple yet delightful Pineapple Bake recipe. Key ingredients include crushed pineapple, sugar, eggs, cornstarch, vanilla, butter, and cinnamon, making it an easy-to-prepare side dish perfect for any occasion.

Pineapple Bake

Ever stumble upon a recipe that becomes more than just a meal, but a sweet piece of nostalgia? That’s what Pineapple Bake is for me. It began one chaotic holiday evening when I needed a quick dish to complete our dinner spread. From a stack of old recipe cards, this golden, fragrant recipe caught my eye. I had everything on hand and whipped it up in a flash. To my surprise, it became an instant hit! The warm, bubbly pineapple filled our home with its sweet aroma, bringing smiles and requests for seconds. Since then, it’s not just a dish; it’s a cherished tradition, reminding us of impromptu success and the simple joy of sharing good food.

Ingredients

Ingredient Quantity

Crushed pineapple (including juice) 1 can (20 ounces)

Granulated sugar 3/4 cup

Eggs 2 large

Cornstarch 2 tablespoons

Vanilla extract 2 teaspoons

Butter 1 1/2 tablespoons, divided into small pats

Ground cinnamon 1 teaspoon

Instructions

Prepare Your Pan and Oven:

Grease a 9×9 inch baking pan and preheat your oven to 350°F (175°C). This ensures nothing sticks and your oven is ready to go.

Mix Ingredients:

In a large bowl, combine the crushed pineapple (with its juice), sugar, eggs, cornstarch, and vanilla. Stir until well incorporated and smooth. This mixture forms the flavorful base of your bake.

Add to Pan and Top:

Pour the pineapple mixture into your greased pan. Evenly distribute pats of butter on top and sprinkle with cinnamon. This will add spots of richness and a hint of spice as it bakes.

Bake:

Place the pan in your preheated oven and bake for 45 minutes, or until the edges turn a delightful golden color. This is when the flavors meld and the top gets a deliciously caramelized texture.

Storage Options

Once cooled, the Pineapple Bake can be covered and stored in the refrigerator for up to 5 days, making it a fantastic make-ahead dish for busy weeks. If you need to keep it longer, it freezes beautifully for up to 3 months. Just wrap it tightly in plastic wrap and then foil to maintain freshness. Reheat in the oven or microwave when ready to serve for a warm, comforting treat.

Elvis Presley Sheet Cake

 In the realm of desserts, there are few treats as iconic and beloved as the Elvis Presley Sheet Cake. Named after the legendary King of Rock and Roll himself, this delectable cake combines classic flavors with a tropical twist, resulting in a dessert fit for royalty. In this article, we’ll delve into the origins of the Elvis Presley Sheet Cake, explore its ingredients and preparation methods, and provide tips for making this crowd-pleasing dessert at home.

 

Ingredients:
Cake Ingredients:
Ingredient Quantity
Yellow cake mix 1 box
Vanilla pudding (3-ounce box, not sugar-free) 1 box
Eggs 4
Oil 1/2 cup
Milk 1 cup
Crushed pineapple (16 ounces, undrained) 1 can
Sugar 1 cup
Frosting Ingredients:
Ingredient Quantity
Cream cheese (softened to room temperature) 1 package (8 ounces)
Butter (softened to room temperature) 1/2 cup
Confectioner’s sugar 3 cups
Chopped pecans (optional) 1/2 cup
Vanilla extract (optional) 1 teaspoon

Ingredients:
Cake Ingredients:
Ingredient Quantity
Yellow cake mix 1 box
Vanilla pudding (3-ounce box, not sugar-free) 1 box
Eggs 4
Oil 1/2 cup
Milk 1 cup
Crushed pineapple (16 ounces, undrained) 1 can
Sugar 1 cup
Frosting Ingredients:
Ingredient Quantity
Cream cheese (softened to room temperature) 1 package (8 ounces)
Butter (softened to room temperature) 1/2 cup
Confectioner’s sugar 3 cups
Chopped pecans (optional) 1/2 cup
Vanilla extract (optional) 1 teaspoon
Instructions:
For the Cake:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, oil, milk, crushed pineapple (with juice), and sugar. Mix until well combined and smooth.

Bake the Cake:
Pour the cake batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
For the Frosting:
Prepare the Frosting:
In a separate mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the Sugar:
Gradually add the confectioner’s sugar to the cream cheese mixture, beating until well combined and fluffy. If desired, stir in the vanilla extract.
Frost the Cake:
Once the cake has cooled completely, spread the frosting evenly over the top. Sprinkle with chopped pecans, if using.
Serve and Enjoy:
Slice the cake into squares and serve. Store any leftovers in the refrigerator.

Mini Meatloaf Muffins

 This recipe will help you make cute mini meatloaf muffins that your family will enjoy. They are full of flavor and are small muffins meant for one person, making them just the right size for everyone.

 

Mini meatloaf muffins are a delicious way to savor the taste of classic meatloaf in a small and easy-to-eat form, perfect for a fast and simple meal. They can be cooked quickly and are great for a busy dinner during the week.

 

List of components.

1 and a half pounds of ground beef

Half a cup of chopped onion

Half a cup of chopped bell pepper.

2 teaspoons of Worcestershire sauce

2 tablespoons of fresh parsley, chopped.

1 teaspoon of Dijon mustard

1/4 cup of barbecue sauce

2/3 cup of bread crumbs

1 teaspoon of Italian seasoning

1 teaspoon of powdered garlic

1 Big egg

Add salt and pepper as desired.

 

For the topping:

 

1/4 cup of barbecue sauce

1/4 cup of ketchup

1 tablespoon of honey

Instructions for Making Mini Meatloaf Muffins 1. Preheat the oven to 375°F. 2. In a bowl, mix together ground beef, breadcrumbs, egg, ketchup, and seasonings. 3. Divide the mixture into a muffin tin, filling each cup to the top. 4. Bake for 25-30 minutes or until fully cooked. 5. Let them cool for a few minutes before removing

Heat the oven to 350 degrees.

Put all the ingredients for the meatloaf in a bowl and mix them together using your hands until they are well combined.

Divide the mixture equally into 10 greased sections of a muffin tray.

 

Mix the ingredients for the sauce and put it on top of each small meatloaf.

Bake for 25 minutes until golden brown and fully cooked.

Chicken Salad Croissants

 Chicken Salad Croissant Sandwiches are filled with flavorful chicken salad stuffed between buttery, soft croissant rolls. These are delicious sandwiches we love to eat year round!I believe everyone has their own special way to make chicken salad. The varieties are endless and definitely delicious. I like mine pretty simple, and without any nuts, like a lot of recipes have.

Today, I’m sharing my favorite way to make it. My chicken salad is cool, refreshing and so flavorful. It’s the perfect recipe for summer time! One of my favorite ways to enjoy it is between a soft buttery croissant.

Ingredients :
4 cups cooked shredded chicken
1 1/2 cups chopped celery
1 12 cups red grapes – halves
2 green onions, finely chopped
1 cup mayonnaise
1/4 cup sour cream or ranch dressing
2 tablespoons chopped fresh dill
1 teaspoon black pepper
1 teaspoon salt
Juice of a small lemon
8 croissant rolls

 

Instructions :
Add the cooked chicken, celery, grapes and green onions in a large bowl. Toss to collect. Set the bowl aside.
In a small bowl add mayonnaise, sour cream, chopped dill, pepper, salt and lemon juice. Whisk together until combined. Pour the sauce over the chicken mixture. Stir until combined.
Cover and place in the refrigerator for at least 4 to 6 hours or overnight.
Cut each croissant roll in half. Spread half a cup of chicken salad on the bottom half. Put the other half on top.

This is my signature dish for church suppers

 Slow Cooker Church Supper Spaghetti is a hearty and comforting dish that’s easy to make and even easier to clean up. The flavors meld together beautifully as the sauce simmers slowly in the crockpot, resulting in a rich and satisfying meal.

Ingredients:
Ingredient Quantity
Ground Beef 2 pounds
Onion, chopped 1 large
Garlic, minced 4 cloves
Crushed Tomatoes 2 cans (28 ounces each)
Tomato Sauce 1 can (15 ounces)
Tomato Paste 1 can (6 ounces)
Red Wine (optional) 1/2 cup
Sugar 1 tablespoon
Dried Basil 2 teaspoons
Dried Oregano 2 teaspoons
Dried Parsley 1 teaspoon
Crushed Red Pepper Flakes 1/2 teaspoon
Salt To taste
Pepper To taste
Spaghetti 1 pound
Instructions:
Brown the Ground Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Sauté Onions and Garlic: Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

Combine Ingredients in Slow Cooker: Transfer the beef mixture to a slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), sugar, basil, oregano, parsley, crushed red pepper flakes, salt, and pepper. Stir to combine all the ingredients.
Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Cook Spaghetti: About 20-30 minutes before serving, cook the spaghetti according to the package instructions until al dente. Drain the spaghetti.
Combine Spaghetti and Sauce: Add the cooked spaghetti to the slow cooker, mixing well to ensure the sauce coats the pasta evenly.
Rest and Serve: Allow the spaghetti to sit in the slow cooker for another 10 minutes to absorb the flavors, then serve hot.
Enjoy your delicious and easy Slow Cooker Church Supper Spaghetti!