••••EYEBALL COBB SALAD🍅🍶🧀🐔🍳🍋!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••EYEBALL COBB SALAD!!

• Prep Time
  20 MIN
• Total Time
  20 MIN
• Servings
  4

Ingredients

Salad

6

cups chopped romaine lettuce

1

cup shredded deli rotisserie chicken (from 2-lb chicken)

1

cup halved grape tomatoes

2

oz blue cheese, crumbled (1/2 cup)

6

slices bacon, crisply cooked, crumbled

4

pimiento-stuffed green olives, halved

4

hard-cooked eggs, halved lengthwise

Dressing

1

avocado half, peeled and mashed

1/4

cup ranch dressing 

3

tablespoons buttermilk 

1

teaspoon fresh lemon juice

Directions 

• 1 In large bowl, gently toss lettuce, chicken, tomatoes, cheese and bacon. Divide among 4 salad plates.
• 2 Gently press 1 olive slice in middle of each egg half to look like an eyeball. Place 2 egg halves on each salad.
• 3 In small bowl, place all dressing ingredients. Stir with wire whisk until smooth. Drizzle evenly over salad.
  

••••HEAVEN IN A BOWL🍫🍚🍶😇••••

(Source: Google+, chocolate lovers ALSHA photos)

••••HEAVEN IN A BOWL!!

HEAVEN IN A BOWL

Ingredients

Fudge Brownie Mix (a 9x13 pan size)

2 pkgs. (13oz)each minature peanut butter cups

4 Cups Cold Milk

2 pkgs. (5.1 size) Instant Vanilla Pudding

1 Cup Creamy Peanut Butter

4 tsp. Vanilla

2 (8oz)each Cool Whip

Directions

Brownies:
Prepare brownie batter according to the package directions.

Bake in a 9×13 baking pan @ 350* for 20-25 minutes.

Cool on a wire rack; cut into 3/4” pieces.

Cut peanut butter cups in half; set aside 1/3 Cup for garnish.

Pudding Mixture:
In a large bowl, whisk milk and pudding mixes for 2 minutes, mixture will be thick.

Add the peanut butter and vanilla, mix well.

Fold in 1 1/2 of the tubs of Cool Whip.

Place 1/3 of the brownies in a 5 qt. Triffle Bowl; top with 1/3 of the remaining peanut butter cups, spoon 1/3 of the pudding mixture over the top. Repeat layers twice.

Cover with remaining whipped topping and garnish with peanut butter cups.

Refrigerate until chilled well

••••TEAL PUMPKIN PROJECT🎃🖊✏️🖍📚!!••••

(Source: Google+ photo & food safety.org)

••••TEAL PUMPKIN PROJECT!!

••••SUPPORT KIDS WITH FOOD

••••ALLERGIES!!

••••GIVE TOYS AND TREASURES

••••INSTEAD OF CANDY!!

••••HAPPY HALLOWEEN!!

••••HAPPY HALLOWEEN🎃👻👺😈💀🍫🍭☠!!••••

(Source: Google+ photos)

••••HAPPY HALLOWEEN!!

••••HAVE A GREAT ONE!!

(Source: bettycrocker.com photos, courtesy of Evana & Jim)

••••ONION AND PEPPER BRAISED

••••BRISKET!!

Onion and Pepper Braised Brisket

• Prep Time
  20 MIN
• Total Time
  3 HR 0 MIN
• Servings
  8

INGREDIENTS 

2 tablespoons olive oil 

2

medium onions, halved, sliced

2

red or orange bell peppers, sliced

1/4

cup packed brown sugar

1

package (1.1 oz) onion recipe and dip soup mix

1

bottle (12 oz) chili sauce

1/2

teaspoon salt

1/2

teaspoon pepper 

1

fresh beef brisket (not corned beef), 3 lb

DIRECTIONS

• 1 Heat oven to 325°F. In 4-quart ovenproof Dutch oven, heat oil over medium heat. Cook onions and bell peppers in oil 10 minutes, stirring occasionally, until tender and beginning to brown.
• 2 In medium bowl, mix brown sugar, soup mix, chili sauce, salt and pepper. Move vegetables to side of Dutch oven. Place beef, fat side up, in Dutch oven; pour sauce over beef. Spoon vegetables over beef.
• 3 Cover; bake 1 hour 30 minutes. Uncover; bake 1 hour longer or until beef is tender. Cover; let stand 10 minutes.
• 4 Cut beef across grain into thin slices. Serve with vegetables and any remaining pan juices.
  

(Source: bettycrocker.com & Stephanie Wise & Paula Deen photos, courtesy of Evana & Jim)

••••GOOEY PUMPKIN BUTTER

••••CAKE WITH PECANS!!

Gooey Pumpkin Butter Cake with Pecans

 

• Prep Time
  15 MIN
• Total Time
  1 HR 30 MIN
• Servings
  8

Recipe by Stephanie Wise and Paula Deen

  Ingredients

Cake base:

1

box Betty Crocker™ SuperMoist™ yellow cake mix

8

tablespoons (1 stick) unsalted butter, melted and cooled slightly

1

egg

Filling:

1

(8 ounce) package cream cheese, softened

1

(15 ounce) can pumpkin 

8

tablespoons (1 stick) unsalted butter, melted and cooled slightly

1

teaspoon vanilla

3

eggs

1

(16 ounce) box or bag powdered sugar

2

teaspoons pumpkin pie spice 

Caramel sauce and candied pecans, for topping 

Directions 

• 1 Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
• 2 Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
• 3 Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
• 4 Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
• 5 Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.
  

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Expert Tips–

Purchase candied pecans at the grocery store or make your own. Plain pecans can be substituted for candied if desired.

Nutrition Information–

No nutrition information available for this recipe.

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••••TORTELLINI AND BEAN SOUP🍅🧀🍲!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••TORTELLINI AND BEAN SOUP!!

• Prep Time
  20 MIN
• Total Time
  20 MIN
• Servings
  4

Ingredients

3 1/2

cups water 

2

vegetarian vegetable bouillon cubes

1

(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained 

1

cup frozen cut leaf spinach 

1

(15.5-oz.) can kidney beans, drained, rinsed

1

(9-oz.) pkg. refrigerated cheese-filled tortellini

Directions

• 1 In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
• 2 Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.