Ken Can Cook

Yum! Yum! Gimme some! My blog about food and recipes

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Courtney Luper

A cobbler with a twist!!! You will love it!!!! heart emoticon PINEAPPLE CREAM CHEESE COBBLER heart emoticon Ingredients: 1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup of all Purpose flour 1 cup sugar 2 Teaspoons baking powder 1/2 teaspoon salt 2 cans (20 oz cans) Pineapple chunks (drained) 8 oz cream cheese, cut into small pieces. Directions: Preheat oven 350 degrees. melt butter and pour into 9 x 13 inch glass baking dish.  in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the Pineapple chunks,arranging in a single layer as much as possible. Drop cream cheese pieces over pineapple chunks. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

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Collective Evolution

Collective Evolution Here's why you might want to find some organic apple cider vinegar. It's loaded with various health benefits.

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Shayla J. Health & Fitness

Baked Oatmeal To Go-- Instead of granola bars! Cheaper and you know exactly what goes in them! smile emoticon I have to make these! Ingredients 2 eggs 1 teaspoon vanilla extract 2 cups applesauce, unsweetened 1 banana, mashed 6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey 5 cups, Old Fashioned rolled oats {Bob’s Red Mill} ¼ cup flaxseed meal 1 tablespoon ground cinnamon 3 teaspoon baking powder 1 teaspoon salt 2¾ cups milk Optional toppings: raisins, walnuts, chocolate chips Instructions Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients. Finally pour in milk and combine. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags. Nutrition Info (without toppings) Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 161mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g* **Gluten Free & Diabetic Friendly** Recipe Source: SugarFreeMom.com

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45 Wrap Is The New Black

sweet tooth?

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Healthy Fitness Recipes

Philly Cheese Steak Stuffed Peppers adapted from Peace Love and Low Carb 1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef) 8 Slices Provolone Cheese 4 Large Green Bell Peppers 1 Medium Sweet Onion 1 pound White Mushrooms 3 Tbsp Butter 3 Tbs. Olive Oil Salt and Pepper – to taste DIRECTIONS Slice a thin piece off each pepper lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes. Preheat oven to 400* Add steak to the onion/mushroom mixture and stir to combine. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.

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Farmhouse Favorites

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Courtney Luper

Repost by special request! This cake is so delicious!!!!!!  heart emoticon ELVIS PRESLEY CAKE heart emoticon (Jail House Rock) Ingredients: White cake mix 8oz can crushed pineapple 1 c. sugar 8oz pkg Cream Cheese 1/2 c. butter, softened 3 c. powdered sugar 1 tsp. vanilla 2-3 c crushed pecans Directions: Bake a white cake, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla and crushed pecans, mix good and put on cake. This is sooooo good!

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Courtney Luper

Super EASY and Super DELICIOUS!  heart emoticon CHICKEN DORITO'S CASSEROLE heart emoticon The kids will LOVE it!!!!  Ingredients 3 cooked and shredded chicken breasts 1 can of cream of mushroom (or your choice of cream of xxx soup) 2 cans of Rotel (tomato's with chili's) 1 (8 oz) bag of shredded cheese 1 bag of Dorito's Directions Preheat oven to 350 degrees. Combine the shredded chicken, cream of mushroom soup and Rotel. Crunch up 3/4 of the bag of chips and spread on the bottom of a 9x13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top. Cook at 350 degrees until heated through and cheese is melted and slightly browned. Enjoy~!

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Courtney Luper

I had 3 people email me the last 2 days asking for me to re-post this. So, here you go!!!!  heart emoticon CRAZY GOOD CASSEROLE heart emoticon  Amazingly delicious!!!!  Ingredients: 4-5 boneless, skinless chicken breasts 6 strips of quality bacon  2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder salt and pepper to taste Directions: Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use. In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking prepare pasta according to directions. Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

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Chocolate No Bake Cookies3 Tbsp. unsweetened cocoa powder 2 cups white sugar  1/2 cup milk 

1/2 cup butter  3 cups quick cooking oats  1/2 cup crunchy peanut butter  1 Tbsp. vanilla extract  Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better). When they reach the boiling point boil them for no longer than 90-120 seconds. Stir together oats, peanut butter and vanilla with a big wooden spoon. Pour the hot mix over the oatmeal mix and drop on wax paper.

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Cora Nickerson‎Sharing recipes with Linda Catt Rosencrans and Friends

Skillet Potatoes 2 large russet potatoes, cut into 1" cubes... 14 oz. smoked sausage, thinly sliced 1 small onion, chopped 1/2 c. chopped bell pepper (red or green) 1 clove garlic, minced 1/4 c. chicken stock 1 1/2 tsp. paprika 1/4 tsp. each salt and pepper 1/4 tsp. dried parsley 2 tbsps. veg. oil In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage.

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How to Bake Cakes in a Jar - CHOW Tip Canning jars are built to withstand a tremendous amount of heat. In addition to being boiled for canning jams and pickles, they can also be baked in the oven and I like to use them to make adorable portable cakes in a jar. Start with two and one half cups of fresh seasonal fruit. Put those into four, half pint, canning jars. Combine one half cup of flour, one half cup of sugar and one half teaspoon salt. Whisk it together with a fork and pour it on the fruit and then top with butter. Once your jars are filled, move them to a square baking dish. Fill the inside of the baking dish with some dried beans to keep the jars from sliding around. Bake it at 350 for one hour. After baking, let the jars cool completely. I like to put a little whip cream on top and if you like you can keep them in the fridge for up to a week. They make a great gift and they are awesome for a picnic.

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Cream Cheese Pound Cake

1 1/2 cups butter, softened 1 8 oz packagecCream cheese, softened 3 cups sugar 6 large eggs 1 1/2 tsp vanilla extract 3 cups all-purpose flour 1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze- 1 cup powdered sugar 1/2 tsp vanilla 1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

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Barb Miller

Stuffed Bell Peppers 6 Bell Peppers Green and Red 1/2 Lb. Lean ground beef 1/2 Lb. Italian sweet sausage  1/2 Onion 1 cup cooked Rice 1 TB.Italian Seasoning Salt & Pepper to taste 1) can Italian style tomatoes 1) small can mushrooms ( drained).  1/2 cup shredded cheddar cheese 1/2 cup tomato sauce Fill pot with water and bring to a boil. Wash, stem and remove seeds from peppers. Place them in the boiling water and push them down to the bottom of the pot. Boil for 15-20 minutes ( uncovered) until peppers are soft.  While peppers are boiling brown meats, onion, S&P, and Italian Seasoning. Once meats are brown and no longer pink, Pour tomato Sauce, tomatoes, rice, and mushrooms to the meat mixture and stir gently. Simmer on low for 15-30 minutes.  Line dish with aluminum foil, and spray with pam. Add peppers to dish and begin scooping meat mixture inside each pepper until it's filled to the top. Leave enough room to add the cheese later. Bake at 350 uncovered for 20 minutes or until you can see the edges turn a little brown. Remove peppers and add cheese to the top of each one. Place back in the oven until cheese is melted completely, about 15 minutes depending on your oven.  I let mine sit for 10 minutes before serving. Enjoy!!

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Melt in Your Mouth Biscuits

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Kristine Peterson

Apple Pie Tacos! 4 Apples peeled & sliced ½ C Sugar 2 tsp Cinnamon ½ tsp Nutmeg ½ C Water Tortilla's (flour) 6" size Oil (for frying tortillas) 1/2 c sugar-cinnamon mixture Whipped cream Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan. Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.

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Prego & Mommy Chat

The Best Fruit Salad in my opinion! 1 (29 ounce) can peach slices  1 (20 ounce) can pineapple chunks 1 (3 1/8 ounce) box dry vanilla instant pudding mix  1 lb of strawberries, (quartered)  1 banana, (sliced) 1/2 pint blueberries  1 bunch grapes (I use the red ones)  1 -2 tablespoon sugar (optional) Directions: In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.