Cool Whip Frosting

I haven't tried this yet...but I will http://notjustcute.com/2010/06/24/dear-sweet-puddinhead/ All you do is mix one vanilla pudding packet with half of the milk called for on the package.  Whisk until it begins to thicken.  Then fold in one container of Cool Whip  (*Note: I’ve also used heavy cream, whipped, in the place of Cool Whip.  DELICIOUS!). 

Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole: I haven't tried this yet, but sounds yummy!
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce (i am going to try texas pete instead)
Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

Chocolate Eclair Cake

Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan. Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down). Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream. http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html Check out www.pamperedchef.biz/dawnnabours for more recipes and ideas there!

Sausage Pumpkin Pasta

http://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe/index.html

Brunswick Stew

http://www.deepsouthdish.com/2011/02/southern-bbq-pork-brunswick-stew-recipe.html

Apple Dapple Cake

http://www.chow.com/recipes/30514-apple-dapple-cake Apple Dapple Cake Recipe Adapted from "San Francisco à la Carte" by The Junior League of San Francisco 339 Email SAVE TO PROFILE 79 5.0 (1)WRITE A REVIEW Difficulty: Easy | Total Time: 1 hr 40 mins, plus 2 hrs cooling time | Makes: 10 to 12 servings This simple yet impressive cake comes together quickly and without the need for an electric mixer. Just mix dry ingredients in one bowl, wet in another, combine, and stir in the apples and pecans. Dump the batter into a tube pan and bake. While the cake cools, make the brown-sugar glaze, then drizzle it over the warm cake and let it sit until the cake soaks it all up. Special equipment: You’ll need a 10-inch tube pan with a removable bottom to make this cake. INGREDIENTS For the cake: Butter, for coating the pan 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon fine salt 1 3/4 cups granulated sugar 1 1/4 cups canola or vegetable oil 3 large eggs, at room temperature 2 teaspoons vanilla extract 3 cups peeled, cored, and medium-dice Granny Smith apples (from about 3 medium apples) 2 cups coarsely chopped pecans (about 8 ounces) For the glaze: 3/4 cup packed dark brown sugar 4 tablespoons unsalted butter (1/2 stick), cut into large chunks 1/3 cup heavy cream INSTRUCTIONS For the cake: Heat the oven to 325°F and arrange a rack in the middle. Generously coat a 10-inch tube pan with butter (the pan should have a removable bottom), and set aside. Place the flour, baking soda, and salt in a medium bowl and whisk to combine and aerate; set aside. Place the sugar and oil in a large bowl and whisk to combine. Add the eggs and vanilla and whisk until thoroughly combined. Add the reserved flour mixture and, using a rubber spatula, stir until just evenly incorporated, being careful not to overmix. Stir in the apples and nuts until evenly distributed. Pour the batter into the prepared pan and smooth the top. Bake until the surface of the cake is golden brown and a toothpick or wooden skewer inserted into the center comes out clean, about 60 to 65 minutes. Place on a wire rack while you make the glaze. For the glaze: Place all of the ingredients in a small saucepan over medium heat. Bring to a boil, stirring often until the sugar has completely dissolved. Continue to boil, stirring occasionally, until the mixture has thickened slightly, about 3 minutes more. While the cake is still warm and in the tube pan, pour all of the glaze over it. Let sit until completely cooled, at least 2 hours. To remove the cake from the pan, run a knife between the cake and both the perimeter of the pan and the tube. Arrange a sheet of aluminum foil so that it’s directly touching the surface of the cake, making a hole in the foil to expose the tube. Flip the pan over and push the removable bottom and cake down onto the foil. Remove the sides of the pan and the removable bottom. (If the cake sticks to the bottom, run a knife between it and the bottom). Invert a cake or serving platter over the cake. Flip the cake and platter over and remove the foil. Store at room temperature in an airtight container for up to 3 days.

Candy Corn Cookie Crunch

Thanks Amy!! http://www.polymathamy.com/2012/10/candy-corn-cookie-crunch.html
Candy Corn Cookie Crunch
adapted from Scrambled Hen Fruit
Ingredients
2 heaping cups mini Ritz crackers (I think broken pretzels would work better - the candy coating didn't stick to the flat crackers) I definitely liked the pretzels!
24 Oreos, cut into quarters
1 cup peanuts
2 cups candy corn, divided
24 oz (1.5 pounds) almond bark candy coating or white chocolate
3/4 cup Peanut M&Ms (fall colors)
1/2 cup Reeses Pieces
Sprinkles
Cover 2 cookie sheets with waxed paper. Spread the crackers or pretzels, broken cookies, peanuts, and most of the candy corn on the 2 prepared cookie sheets (half of each ingredient on each cookie sheet). Melt the candy coating until smooth, according to package directions.
Drizzle the melted white chocolate over the cookie mixture. Before it sets, sprinkle on the remaining candy corn, M&Ms, Reeses Pieces, and sprinkles. Let the tray chill on the counter for an hour or until set (you may place the tray into the refrigerator to speed this process). Break into pieces and enjoy!