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Jennifer Gordon
Jennifer Gordon : Timeline Photos     Pistachio Chocolate Chip Cookies

Ingredients:
1-17.5 Ounce - Pouch Betty Crocker Sugar Cookie Mix
1-3.4 Ounces - Box Pistachio Instant Pudding and Pie Filling Mix
1/4 Cup - All Purpose Flour
1/2 Cup - Unsalted Butter, Melted
2 - Eggs, Large
1 Cup - Dry Roasted Salted Pistachio Nuts, Roughly Chopped
1/2 Cup - Semi Sweet Chocolate Chips
Instructions:
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
Add pistachios and chocolate chips and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes. Don't over bake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes.
Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
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14 seconds ago - View -
Bonnie Terrell Finney
Bonnie Terrell Finney : Timeline Photos     Stuffed Sweet Potatoes

Ingredients:
4 Medium/Large Sweet Potatoes (washed thoroughly)
6 oz Canadian Bacon (Divided and Chopped)
4 Tbs Sour Cream ( I used Daisy Brand)
6 tsp Finely sliced Scallions
4 Tbs of Shredded Cheddar Cheese

Directions:
Wash Sweet Potatoes and pierce with fork
Place on Microwave safe plate or paper towels in microwave.
(they also may be cooked in oven time will vary)
Cook on High for 10 minutes turning after 5 minutes.
Let cool a few minutes and slice potatoes length wise.
Pre Heat oven to 325°
Scoop out inside of potatoes in a separate bowl leaving 1/4 inch shell.
Mash Sweet potatoes and and Canadian Bacon and Sour Cream mix well.
Spoon mixture into Shells ,place in Baking dish... top with Shredded cheese and Scallions Bake at 325° for 20 minutes (uncovered)

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35 seconds ago - View -
Ashley Decareaux
Ashley Decareaux : Timeline Photos     I am definitely making this for Thanksgiving!!! This is so Delicious!!

Loaded Cauliflower Low Carb

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms
Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!! —

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1 minute ago - View -
Deb Murray
Deb Murray : Fish n Seafood     Om My!! This is bad, or good, or very bad!!! I have been searching for this recipe for what seems like FOREVER!! And thank you to a fellow PC'er my search is over!!! YUM YUM~


2 minutes ago - View -
Wilma Myers
Wilma Myers : Timeline Photos     Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

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2 minutes ago - View -
Madeline Muñiz
Madeline Muñiz : Timeline Photos     Bacon Breakfast Hash

Ingredients
4 cups cooked and diced potatoes.
1 lb bacon
2 TBS reserved bacon grease
1/2 cup cheese
10-14 eggs
1/ 4 cup milk
S&P to taste
Directions
Fry bacon crisp and drain on a paper towel. Remove all of the grease except for 2 TBS. Fry the diced potatoes in same pan with the reserved bacon grease til slightly crispy on the edges.
Meanwhile in a medium bowl beat the eggs, milk and salt & pepper. (Go easy on the salt as the bacon is typically already salty).
Crumble bacon over the potatoes and then pour eggs over the top. Scramble the eggs in the potato bacon mixture until eggs are cooked through. Turn heat off.
Sprinkle the cheese over the top of the eggs and potatoes and cover with a lid until cheese is melted.
Enjoy!

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2 minutes ago - View -
Steph Tatroe- Garisto
Steph Tatroe- Garisto : Timeline Photos    
4 minutes ago - View -
Peggy Caddell Adams
Peggy Caddell Adams : Timeline Photos     You will Definitely want to Pass this Delicious Recipe around!

Apple Upside-Down Cake

1 box yellow cake mix (and ingredients to make)
1/3-1/2 cup maple syrup
2 apples, peeled, cored and sliced
2 tsp cinnamon
1/3 cup brown sugar
4 Tbsp butter
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.

Grease two round cake pans. Layer apples on the bottom of the pans then sprinkle each pan with half the cinnamon, brown sugar, and chopped pecans. Drop dollops of butter on the apples.

Make cake mix according to instructions on box, then add the maple syrup, mixing well. Gently pour half of the cake mix into each pan.

Bake at 350 deg for 25-35 minutes or until toothpick inserted in center comes out clean.

Cool for 10-15 minutes then invert onto a plate.

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5 minutes ago - View -
June Arbuckle Carlton
June Arbuckle Carlton : Timeline Photos     Grandmother's Chocolate Pie

3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 pie crust baked
MERINGUE:
3 egg whites I like to use 6 egg whites at least for tall meringue
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake at 350° for 12-15 minutes or until golden.
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5 minutes ago - View -
Francine Bilk Leibowitz
Francine Bilk Leibowitz : Timeline Photos     Almond Joy Cookies

Ingredients
1 cup butter
1 1/2 cups white sugar...
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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5 minutes ago - View -
Denise Barton Crerand
Denise Barton Crerand : Timeline Photos     Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

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7 minutes ago - View -
Ruthie Summer
Ruthie Summer : The 10 Best Weight-Loss Tips Ever | Idea Digezt     FYI Health: weight loss tips
7 minutes ago - View -
Debbie Duncan
Debbie Duncan : Fish n Seafood     Om My!! This is bad, or good, or very bad!!! I have been searching for this recipe for what seems like FOREVER!! And thank you to a fellow PC'er my search is over!!! YUM YUM~


9 minutes ago - View -
Tanya Adams Maher
Tanya Adams Maher : Timeline Photos     Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

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Don't just LIKE it, SHARE it so your friends see it......It also saves it in your Timeline Photo Album so it's stored for later.....Just click on the picture and click SHARE at the bottom...
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10 minutes ago - View -
Celeste Ward
Celeste Ward : Timeline Photos     Save oven space!!! Especially at Thanksgiving! Give your oven a break and you more room.


11 minutes ago - View -
Kacy Folvag
Kacy Folvag : Timeline Photos     Lemon Crinkle Cookies

Click "SHARE" To Save This Recipe To Your Wall

1 box Lemon Cake Mix...
1 Egg
2 cups Cool Whip, thawed
½ to 1 cup powdered sugar

In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes in hot 350 oven until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

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12 minutes ago - View -
Judy Theriault
Judy Theriault : Fish n Seafood     Om My!! This is bad, or good, or very bad!!! I have been searching for this recipe for what seems like FOREVER!! And thank you to a fellow PC'er my search is over!!! YUM YUM~


13 minutes ago - View -
JoLane Dunlap
JoLane Dunlap : Timeline Photos     A delicious meal - serve with a green salad!!

Crustless Spinach Quiche **Special Request**

makes 6 servings
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
3/4 cup milk
5 eggs, beaten
3 cups shredded Low fat aged cheddar cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch of nutmeg and garlic powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, milk, cheese, nutmeg, garlic powder, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie plate.
Bake in preheated oven until eggs have set, about 40 -50 minutes. Let cool for 10 minutes before serving.

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14 minutes ago - View -
Tammy Baird
Tammy Baird : Timeline Photos     Pistachio Chocolate Chip Cookies

Ingredients:
1-17.5 Ounce - Pouch Betty Crocker Sugar Cookie Mix
1-3.4 Ounces - Box Pistachio Instant Pudding and Pie Filling Mix
1/4 Cup - All Purpose Flour
1/2 Cup - Unsalted Butter, Melted
2 - Eggs, Large
1 Cup - Dry Roasted Salted Pistachio Nuts, Roughly Chopped
1/2 Cup - Semi Sweet Chocolate Chips
Instructions:
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
Add pistachios and chocolate chips and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes. Don't over bake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes.
Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
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14 minutes ago - View -
Susan Coleman
Susan Coleman : Judy Key    
14 minutes ago - View -
Love this
Love this : Timeline Photos     Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

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16 minutes ago - View -
Sue Silvio
Sue Silvio : Timeline Photos     Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

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Don't just LIKE it, SHARE it so your friends see it......It also saves it in your Timeline Photo Album so it's stored for later.....Just click on the picture and click SHARE at the bottom...
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★ℒℴѵℯ★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★ — with Cerelle Coleman Oseguera.    

17 minutes ago - View -
Linda Bewley Smith Weichert
Linda Bewley Smith Weichert : Timeline Photos     Click **Share** to *Save* this Awesome Recipe to your Timeline!

French Toast Bake

Ingredients...
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup
HAVE A BLESSED Day ☆

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18 minutes ago - View -
Donna Walker
Donna Walker : Timeline Photos     Strawberry Spinach Salad w/ Poppyseed Vinaigrette - my own

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Ingredients
1/3 cup raspberry vinaigrette (I purchase a low sugar version)
1 teaspoon salt
1/4 tsp yellow mustard
1/2 cup canola oil
stevia or sweetener of choice, to taste
4 tsp poppy seeds
1 pkg (10 ounces) fresh baby spinach
1 pint fresh strawberries, sliced
1/2 cup coarsely candied pecans or walnuts, chopped

Instructions
Combine the vinaigrette, salt, mustard and sweetener. Blend or whisk until smooth. Gradually add oil while continuing to blend or whisk. Stir in poppy seeds and refrigerate dressing for at least an hour.

Just before serving, toss the spinach, strawberries and candied pecans in a large. Serve with dressing.

*I often add feta crumbles and diced chicken breast to make it a complete meal.

**I am the copyright owner of this image and adaptation of this recipe
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18 minutes ago - View -
Robert Mcculloh
Robert Mcculloh : Timeline Photos     Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

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Don't just LIKE it, SHARE it so your friends see it......It also saves it in your Timeline Photo Album so it's stored for later.....Just click on the picture and click SHARE at the bottom...
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18 minutes ago - View -
Paula J Boyd
Paula J Boyd : Timeline Photos     Stuffed Sweet Potatoes

Ingredients:
4 Medium/Large Sweet Potatoes (washed thoroughly)
6 oz Canadian Bacon (Divided and Chopped)
4 Tbs Sour Cream ( I used Daisy Brand)
6 tsp Finely sliced Scallions
4 Tbs of Shredded Cheddar Cheese

Directions:
Wash Sweet Potatoes and pierce with fork
Place on Microwave safe plate or paper towels in microwave.
(they also may be cooked in oven time will vary)
Cook on High for 10 minutes turning after 5 minutes.
Let cool a few minutes and slice potatoes length wise.
Pre Heat oven to 325°
Scoop out inside of potatoes in a separate bowl leaving 1/4 inch shell.
Mash Sweet potatoes and and Canadian Bacon and Sour Cream mix well.
Spoon mixture into Shells ,place in Baking dish... top with Shredded cheese and Scallions Bake at 325° for 20 minutes (uncovered)

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19 minutes ago - View -
Susanne Lee
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21 minutes ago - View -
Suzanne Lakitsky
Suzanne Lakitsky : Timeline Photos     Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

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22 minutes ago - View -
Roseanne Rizzo
Roseanne Rizzo : Timeline Photos     Pistachio Chocolate Chip Cookies

Ingredients:
1-17.5 Ounce - Pouch Betty Crocker Sugar Cookie Mix
1-3.4 Ounces - Box Pistachio Instant Pudding and Pie Filling Mix
1/4 Cup - All Purpose Flour
1/2 Cup - Unsalted Butter, Melted
2 - Eggs, Large
1 Cup - Dry Roasted Salted Pistachio Nuts, Roughly Chopped
1/2 Cup - Semi Sweet Chocolate Chips
Instructions:
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
Add pistachios and chocolate chips and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes. Don't over bake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes.
Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
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23 minutes ago - View -