Chili's Queso Dip

From: https://www.the-girl-who-ate-everything.com/chilis-queso-dip/

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Yield 12 servings

Ingredients
16 oz . Velveeta Cheese
1 cup milk (or half and half for an even creamier version)
1/2 teaspoon ground cayenne pepper
2 teaspoons paprika
1 teaspoon salt
1 (15-oz) can no-bean chili (like Hormel)
3 teaspoons chili powder
2 teaspoons cumin
1 tablespoon lime juice
tortilla chips, for serving
Instructions
Cut Velveeta cheese into cubes. Add all ingredients to the slow cooker (can also be heated on the stove without a slow cooker). Cover and cook on low for 2 hours or on high for 1 hour.
Stir together and keep on low until ready to serve. Serve with tortilla chips. Enjoy!

Mud Pie

Recipe from : https://www.thefreshcooky.com/mud-pie-ice-cream-cake/

Prep Time
30 minutes
Freeze Time
8 hours
Total Time
8 hours 30 minutes
Yield: 8-16 servings

Ingredients
1 package creme filled sandwich cookies (I used Back to Nature Chocolate Creme Cookies, or use Oreos, Newman O's, etc.)
1/4 cup (1/2 stick) melted butter, slightly cooled
3-1/2 gallons of Vanilla, Coffee and Chocolate Ice Cream (or your favorite flavors, see variations below)
1 jar hot fudge sauce (try and buy without High Fructose Corn Syrup) or make my Chewy Hot Fudge
1 recipe "magic shell" or purchase Magic Shell Fudge
1 bag mini Reese's Peanut Butter Cups, chopped (optional)
1 recipe chocolate ganache (optional)
Ganache Ingredients
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips (or all semisweet works well too)
1 cup whipping cream
2 Tablespoons butter
1 teaspoon vanilla extract
Pinch of salt

Instructions
COOKIE CRUST AND CRUMBLIES
Place the entire package of cookies in the base of a food processor* (or a handful at a time if you have a smaller food processor) and pulse until the cookies are coarse crumbs. Melt 1/2 of a stick (1/4 cup) of butter; pour into food processor while on low/pulse until butter is incorporated. Remove 1-2 tablespoons and set all aside.
ASSEMBLING MUD PIE
First, grab a sturdy freezer and heat friendly bowl, like these traditional clear glass Pyrex bowls, so you can see your layering. Size is your preference, use between 1.5 liter - 2.5 liter bowls.
Making an ice cream cake or mud pie is more art than recipe, it's simply taking your favorite ice creams, toppings, cookies and fillings and making it your own!
Using an ice cream spade (a spatula will work just fine too) scoop about 1-2 inch layers of ice cream and place in the bottom of the bowl. Press using the back of the spade or a large spoon to smooth out completely, or use some parchment or plastic wrap and press down until even. Spoon on a layer of fudge topping over the ice cream. If you need to warm it to pour easier, warm slightly so you don't completely melt your ice cream. FREEZE for 30-60 minutes!
Remove from freezer for your next round of ice cream and toppings. If desired, chop some Reese's Peanut Butter Cups, Chocolate Sandwich Cookies or your favorite candy and place on top of first layer, pressing in slightly. If desired, spoon on some of the cookie crumb crust (be sure to leave plenty for the actual crust) and press into the nooks and crannies filling in any holes and cracks.
NOTE | My son said he liked the "crumbly" cookie parts the best, on one of the cakes I added a second layer of the cookie crumbs to the middle of the cake and omitted the ganache. Scoop and press on your next layer of ice cream and repeat with fudge layer; return to freezer for 1 hour. Or replace a fudge layer with a ganache layer (instructions below). I like to use 2-3 different ice creams in my ice cream cakes, appeals to most. After cookie crust and/or ganache layers are firm to the touch from freezing, add your final layer of ice cream. Smooth and refreeze for 30 minutes.
Finally, pack on your cookie crumb crust and smooth down firmly using parchment paper or plastic wrap. Keep covered and freeze overnight preferably, or at least 4-6 hours.
Ganache
If making the ganache now is a great time to make it and add to your cake. In a microwave proof bowl pour in your chocolate chips and whipping cream and heat in 30-40 second bursts, stirring well in between. It melts faster than you think and will continue to melt.  Do not overheat, it will burn and ruin your ganache. It might be overkill to do both a layer of cookie crumbs AND ganache, but who am I to tell you what to do!
Once smooth, toss in your butter and stir until blended and smooth. Mix in your vanilla and a pinch of salt. Allow to  cool for 10-15 minutes then spoon over frozen ice cream layer, smoothing to edges and return to fridge for 30 minutes to 1 hour.
HOW TO UNMOLD THE ICE CREAM CAKE
Grab a plate or platter that will fit your Mud Pie creation! Have ready.
Using a small knife, slide around the edge of the cookie crust.
Fill a sink or much larger bowl with hot tap water. Carefully lower the bowl into the water, dip until just before the rim (careful, you don't want to water log your cookie crust). Hold for about a minute.
TIP | If holding the frozen glass bowl is to chilly or the water is to hot, put on some dishwashing gloves; extra points for cute gloves!
Place platter upside down on top of bowl; flip holding both the bowl and the plate until bowl is sitting on the plate. You may want to angle the bowl slightly and insert a knife on one edge, gently encouraging the cake to come forth! If it's being stubborn hold in the hot water for another 30 seconds and try again.
Once plated, return to freezer for 30 minutes or more, then if desired before serving, spoon on more fudge sauce, sprinkle with tablespoon of reserved cookie crumbs and/or drizzle with Magic Shell. Remove ice cream cake from freezer 10 minutes prior to serving. Slice into desired size slices, running a long knife under hot tap water or setting in a glass to heat up helps cut the cake easier and leaves a smoother finish. Serve IMMEDIATELY. Freeze leftovers.
GARNISH IDEAS
Drizzle a little more fudge or topping of choice over top, including magic shell.
Add crushed cookies chunks or chopped Reese's Peanut Butter cups
A dollop of whipped cream
PHEW! It sounds so much harder than it is, it's seriously one of the easiest, no fuss desserts I make and I ALWAYS have people request the "recipe" from me! It's so worth the time in between layers for this work of art!
Flavor Combination Ideas

Mint Chip Ice Cream Cake | Mint Chocolate Chip, Chocolate, Vanilla Ice Creams - Mint Chocolate Sandwich Cookie Crust - Fudge and use extra cookies in middle (whole, uncrushed) layers.
Thanksgiving Ice Cream Cake | Pumpkin - Vanilla - Pumpkin Ice Creams - Gingersnap or Spice Cookie Crust - Caramel toppings
Mountain Man Ice Cream Cake | Moose Tracks, Chocolate, Vanilla Ice Creams - Chocolate Cookie Crust, Fudge AND Caramel toppings
Christmas Ice Cream Cake | Egg Nog & Vanilla Ice Cream - Blonde OR Chocolate Sandwich Cookie Crust - Caramel or Fudge Toppings
Birthday Cake Ice Cream Cake | Birthday Cake, Vanilla & Chocolate ice creams - Fudge and/or Caramel toppings, rainbow jimmies layer with blonde or chocolate sandwich cookie crust.
Christmas Peppermint Ice Cream Cake | Peppermint, Vanilla and if desired White Chocolate Ice Creams- Layered with Crushed peppermints (candy canes) and white chocolate chips with chocolate crushed cookies layer and chocolate cookie crust.
Notes
No food processor? No problem, working in several batches, place your cookies in a heavy duty plastic ziplock baggie. Using a rolling pin or heavy bottomed bottle, smash your cookies until they resemble coarse crumbs, rolling if needed, then pour into mixing bowl and add melted butter and stir to combine.

Soften your ice cream, about 15 minutes on the counter or microwave for 15-20 seconds, no longer.

I have been known to "RUSH" the layering process. The cake isn't as pretty if you don't freeze between layering, but guess what? It still tastes amazing, so if you are pressed for time, then do all of your layering without freezing between, work fast and get that baby in the freezer to freeze at least 6-8 hours; preferably overnight.

GLUTEN FREE OPTION | Simply insure your ice cream is GLuten Free and replace Oreo's or cookies with Gluten Free Sandwich Cookies.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

For Pancakes
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
(OR use a boxed pancake batter)

Cinnamon Filling
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Instructions
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

From: life in the lofthouse http://life-in-the-lofthouse.com/

Four-Cheese Manicotti

Four-Cheese Manicotti 

 Prep Time: 45 mins Total Time: 1 hr 10 mins Yield: 8 manicotti

 INGREDIENTS
3 tablespoons oil
2 teaspoons fresh garlic
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided ( can use a bit more)
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese ( can use more)
 1 teaspoon italian seasoning salt ( to taste I use seasoned salt)
 1/2-1 teaspoon fresh ground black pepper ( or to taste)
 8 manicotti, cooked and drained ( you might use more shells so I would cook 10)
 4 -6 cups marinara sauce
 1/4 cup parmesan cheese ( or to taste)
mozzarella cheese, for topping ( any amount desired)

DIRECTIONS Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese,fresh garlic, Italian seasoning; beat with a wooden spoon until smooth and well combined. Season with white salt or seasoned salt and black pepper to taste. Spoon into cooked and cooled manicotti shells. Pour half of the pasta sauce into the prepared baking dish. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows). Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely). Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce. Cover and bake for 25 minutes. Uncover and top with mozzarella cheese (any amount desired). Bake 5 mins longer, or until cheese is melted. Let stand 10 mins before serving.

J Alexanders Macaroni and Cheese

J Alexanders Macaroni and Cheese

Found somewhere on the internet, but do not remember where!!
Serving Size: 4

2 cups (8 ounces) elbow macaroni** good italian pasta**
3 tablespoons butter -- divided plus extra for greasing pan
2 tablespoons flour
2 cups Heavy cream
1/2 onion -- minced
1 bay leaf
1/4 teaspoon paprika
2 1/4 cups grated gruyere cheese
Freshly ground black pepper
1/2 cup fresh bread crumbs**Panko are best**

Bring 6 cups water and 1 1/2 teaspoons salt to rolling boil in medium
saucepan. Add macaroni and cook until just tender, 8 to 10 minutes.
Drain and put in large bowl. Melt 2 tablespoons butter in large
saucepan over medium-low heat. Whisk in flour and cook, whisking
constantly, 3 minutes. Gradually whisk in milk. Stir in onion, bay
leaf and paprika. Simmer gently, stirring often, 15 minutes. Remove
from heat and stir in 1 1/2 cups cheese. Season to taste with salt
and pepper. Remove bay leaf. Stir in macaroni. Pour half of mixture
into greased, deep 1 1/2-quart baking dish and sprinkle with half of
remaining cheese. Top with remaining macaroni and remaining cheese.
Melt remaining 1 tablespoon butter in small skillet over medium heat.
Add bread crumbs and toss to coat. Sprinkle buttered crumbs over top
of macaroni. Bake at 350: F. until bread crumbs are lightly browned,
about 30 minutes. Let stand 5 minutes before serving.

Maraschino Cherries Homemade

Yum Yum... can't wait to try theses :)

Maraschino Cherries
From http://www.hiphipgingin.com/?s=maraschino

Sugar
Fresh cherries of your choice (marascas are the best choice but very hard to find)
Luxardo Maraschino Liqueur
Small Jar



Choose the best cherries from your batch, enough to fit tightly into your chosen jar (no need to buy a special jar. Remove the stems and pit the cherries. Pack into the jar and add sugar. The amount of sugar is up to you, depending on how sweet you like your cherries. Close the lid tightly and refrigerate for one full day.



The following day add enough Luxardo Maraschino Liqueur to fully cover the cherries. Cover, shake, and marinate in refrigerator for one week, give or take a day or two.

Pop one of these homemade Maraschino cherries in your next Manhattan and become a cocktail hero, extra points if you serve them to a cocktail party crowd.

Enjoy!

Snickers Salad

Snickers Salad
From FOOD.COM

Prep Time: 15 minsTotal Time: 1 hrs 30 mins Servings: 8
Ingredients
1 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
1 (12 ounce) containers Cool Whip, thawed
6 Snickers candy bars
4 -6 granny smith apples
Directions
Mix cream cheese and powdered sugar until thoroughly blended.
Fold in Cool Whip.
Cut Snickers into bite size chunks and add to cream cheese mixture.
Chop the apples into chunks and stir.
Chill 1 hour before serving.
Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.