Clarion Holiday pages fillers

1 cup butter

1 cup packed brown sugar

1 egg yolk

1 cup flour

1 teaspoon vanilla

6 Hershey bars

1/2 cup chopped pecans

Preheat oven to 325 degrees.

Cream butter, egg yolk, brown sugar, mix well. Add flour and vanilla, beat until well mixed.

Grease 9x13 pan and spread dough. Bake for 25 minutes or until edges are brown. Remove from oven and place candy bars on top of dough. Once melted, spread chocolate and add pecans.

Let bars cool (until the chocolate hardens) before cutting. If you cool the bars in the refrigerator, make sure you let the bars come back to room temp before cutting otherwise the chocolate will sometimes separate from the crust.

*Crust may look “soupy” when taken out of the oven, it will set up once cooled.

*You can also add some crushed toffee bits (found by the chocolate chips) to give the bars an extra layer of flavor and crunch.

*These bars freeze well

Chocolate Crinkle Cookies

Ingredients

1 cup unsweetened cocoa powder

2 cups granulated sugar

½ cup butter — room temperature

4 large eggs

2 tsp vanilla extract

½ tsp table salt

2 tsp baking powder

2 cups all-purpose flour

½ cup powdered sugar

Instructions

Combine cocoa, granulated sugar & butter in a mixing bowl & beat together on medium speed. Reduce the speed to low & add the eggs, mixing until just combined.

Mix in vanilla, salt, baking powder & then the flour until well incorporated.

Cover the bowl with plastic wrap & chill in the refrigerator for at least 4 hours.

Preheat the oven to 350 degrees F.

Line several baking sheets with parchment paper.

Roll the dough into 1-inch balls & coat with confectioners sugar.

Place on the prepared baking sheet at least 2 inches apart.

Bake for 10 minutes.

Allow the cookies to cool on the sheet for one minute before transferring to a wire rack to cool completely.

*I was able to get 72 cookies. How many you get will depend on how large or small you portion out the dough.

Chocolate Cake Mix Cookies with M&Ms

Ingredients

1 (15.25-ounce) box devils food cake mix

⅓ cup vegetable oil

2 eggs

1 teaspoon vanilla

1 ½ cups M&M’s candies

Instructions

In a large bowl, mix well to combine the cake mix, oil, eggs, and vanilla. Fold in about ⅔ of the M&Ms.

Set the bowl in the refrigerator to chill for at least 20 minutes.

After the dough has chilled, preheat the oven to 350°F and line two baking sheets with parchment paper. Shape the dough into 1- 1.5 Tablespoon-sized balls and place 2 inches apart on the baking sheets. Press a few additional M&M's into the top of the cookies.

Bake for 8-10 minutes, until the top of the cookies are set. Do not overbake.

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack to cool further.

Serve warm or at room temperature and enjoy.

*Do not skip chilling the dough. You can get away with a 20-minute chill but if possible chill your dough longer, overnight when possible.

*Store in an airtight container at room temperature for up to 5 days.

Strawberry Pretzel Salad

Ingredients

Topping

6 oz strawberry jello (2, 3 oz boxes)

2 cups water boiling

32 oz strawberries frozen, sweetened

Crust

2 cups pretzels crushed

3/4 cup butter melted

3 tablespoons sugar

Filling

8 oz whipped topping

8 oz cream cheese softened

1 cup sugar

Instructions

Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.

Heat oven to 350° F. In a medium bowl, mix Crust ingredients. Press into ungreased 9x13 baking dish. Bake 10 minutes. Cool on cooling rack.

In a medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in a bowl is partially set.

Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.

Ultimate Cornbread Casserole

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

1 to 2 tablespoons sugar

1 (16-ounce) bag frozen corn, thawed & drained

1 cup milk

1 cup sour cream

6 tablespoons butter, melted

Freshly ground black pepper, to taste

8 ounces bacon, cooked until crispy and diced

1 to 2 jalapeños, minced

1 ½ cups grated cheddar cheese, DIVIDED

Instructions

With oven rack in the center position, preheat oven to 350°F. Generously grease a 9x13 baking dish and set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Add the corn, sour cream, and milk and stir to combine. Blend in the butter, black pepper, most of the bacon, most of the jalapeños, and 1 cup of the cheese until just combined.

Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with the remaining bacon, jalapeños, and ½ cup cheese. Bake for 40 to 45 minutes or until the center is set and the top is golden brown.

Crock Pot Cheeseburger Soup

Ingredients

4 small russet potatoes peeled and diced

1 small white or yellow onion chopped

1 cup shredded carrots

1/2 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley

3 cups chicken broth

1 pound lean ground beef

3 Tablespoons butter

2 Tablespoons all-purpose flour

2 cups milk I use 2%

1/2 teaspoon salt

1/2 teaspoon black pepper

1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Instructions

Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.

About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.

Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.

*Cook Time 6 to 8 hours (because all crockpots heat differently)

Oreo Balls

Ingredients

36 Oreos, crushed

1 (8 oz) package cream cheese, softened

16 oz vanilla or chocolate candy melts, or melted white chocolate, milk chocolate or dark chocolate

Instructions

Line baking sheet with wax paper or parchment paper.

Place 36 Oreos in a food processor (entire cookie, don't remove cream filling) and pulse to fine crumbs.

Add cream cheese and pulse in bursts until well combined.

Scoop out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet.

Place in freezer for 15 minutes.

Melt almond bark or chocolate according to directions on package.

Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.

Return to baking sheet, immediately sprinkle tops with extra crushed Oreos if desired, then allow to set.

Store in an airtight container in refrigerator.

Slow Cooker Cheesy Potatoes

Ingredients

1 bag frozen DICED potatoes (32 oz.)

1 cup sour cream

1 can cream of chicken soup (10.5oz.)

1 teaspoon garlic salt

2 cups cheddar jack cheese shredded

Instructions

Spray slow cooker with cooking spray.

Put frozen potatoes in a slow cooker.

In a bowl combine sour cream, cream of chicken soup and garlic salt and stir to combine. Pour mixture on top of the potatoes.

Add cheese to the slow cooker and stir everything together.

Turn slow cooker on high and cook for 4 hours, then serve and enjoy

Tater Tot Sausage Breakfast Casserole

Ingredients:

2 lb hot breakfast sausage

1 (30-32oz) bag frozen tater tots

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1-1/2 cups shredded cheddar cheese

1/2 cup mozzarella cheese

8 eggs

2 cups milk

Instructions:

Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.

In a large skillet, cook sausage until no longer pink. Drain fat.

In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.

Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.

**Cover and refrigerate at this point if baking later.**

Bake uncovered for 60 — 70 minutes, or until eggs are set.

*Can make casserole in advance and refrigerate or freeze for later.

Overnight French Toast Casserole

Ingredients

1 loaf French bread or thick texas toast

8 eggs

2 cups half and half

1/2 cup milk

3 Tbsp granulated sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Cinnamon Crunch Topping

1 1/2 sticks butter softened

1 cup light brown sugar packed

1 Tbsp light corn syrup optional

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Instructions

Prepare a 9x13 baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside.

Slice the French bread, about 1-inch thick. Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside.

In a large bowl, whisk eggs. Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.

Pour the egg mixture over the bread slices, making sure they are covered evenly. Spoon some of the mixture in between the slices making sure all the slices are completely covered. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350°F. Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture.

Make the Topping

Combine all ingredients in a medium bowl and mix to combine. Spoon the topping on top of the prepared bread slices. Then spread evenly over the bread (like you are icing a cake). You can also spread some of the mixture in between the slices to make sure the entire slice is covered (if you prefer).

Bake for 35-40 minutes (no need to cover with foil), until puffed and lightly golden.

*This is a French toast casserole so parts of the slices will be soft and the tops with a more baked/crisp texture. If you prefer the slices to a more baked/crisp texture, use a larger pan (deep half sheet cake pan) and this will open up the slices instead of packing them in a 9×13. Another option is to use two 9×13 pans.

*Can use sliced sour dough bread.