Lemon Coconut Clouds

Yields: 24 Cooking Time: 8 min What You'll Need: • 1 (18.25-ounce) box lemon cake mix • 1 1/2 cups frozen whipped topping, thawed • 1 egg • 1/2 cup coconut • 3/4 cup confectioners' sugar

What To Do: 1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray. 2. In a large bowl, beat all ingredients except confectioners' sugar with an electric mixer; mix well. 3. Place confectioners' sugar in a shallow dish. Roll a heaping teaspoonful of dough in sugar. Place on prepared baking sheets. 4. Bake 8 to 10 minutes, or until light brown around edges. Let cool 5 minutes then remove to a wire rack to finish cooling. Notes Feel free to use your favorite flavor cake mix

Pizza Rolls

Prep Time: 10 min Total Time: 25 Servings: 12 rolls Ingredients • 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust • 1/2 teaspoon garlic salt • 1 teaspoon dried basil • 1 cup shredded mozzarella cheese • 1/4 cup shredded Parmesan cheese • 1/2 cup sliced pepperoni, chopped • 1 cup marinara or pizza sauce

Directions 1. Preheat oven to 425 degrees. Press pizza dough into a large rectangle. 2. Sprinkle dough with garlic salt, basil, cheeses and pepperoni. Starting at the short end, roll dough up tightly to form a log. Slice into 1-inch pieces. 3. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping Recipe by girlwhoateeverything

Crock Pot Pork Chops

INGREDIENTS: 2 tablespoons shortening 4 pork chops 1 egg, beaten 1/2 cup all-purpose flour 1 large onion, sliced 2 (10.75 ounce) cans condensed cream of mushroom soup 2 cups milk Additional mushrooms to taste

DIRECTIONS: 1. Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides. 2. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions. 3. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.

Asparagus with Brie

INGREDIENTS: 1 bunch fresh asparagus, trimmed 1/2 (2.2 pound) wheel Brie cheese, sliced 1/4 cup butter, melted 1/2 cup dry bread crumbs 1/4 cup toasted sesame seeds

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish. 3. Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese. 4. Bake in preheated oven for 8 minutes. 5. Increase oven to broil. Broil just until breadcrumbs are golden brown.

Loaded Potato Bites

Serves: 4 Cooking Time: 25 min What You'll Need: • 3 cups prepared mashed potatoes, warmed (see Note) • 1/2 cup shredded Cheddar cheese • 2 scallions, thinly sliced • 1/4 cup bacon bits • 2 egg yolks, beaten

What To Do: 1. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. 2. In a large bowl, combine potatoes, cheese, scallions, and bacon bits. Using your hands, roll the mashed potato mixture into 1-inch balls. Flatten slightly and place on prepared baking sheet. Brush tops with egg yolk. 3. Bake 25 to 30 minutes, or until golden brown. Serve immediately. Notes You can use leftover mashed potatoes, make a new batch, or just use instant. Just remember to season them the way you like them Mr. Food

Broccoli and Cheddar Casserole with Leeks

• TOTAL TIME: 45 MIN • SERVINGS: 8 to 10 1. 3 pounds broccoli, cut into small florets, stems peeled and sliced into 1/4 inch coins 2. 3 tablespoons extra-virgin olive oil 3. 2 leeks, halved lengthwise and thinly sliced crosswise 4. Kosher salt 5. 1/4 cup all-purpose flour 6. 3 cups whole milk 7. 6 ounces sharp white cheddar cheese, shredded (2 cups) 8. 1/4 teaspoon cayenne pepper 9. Freshly ground pepper 10. 1/2 cup coarsely crushed saltine crackers 11. 1/2 cup sliced almonds 12. 4 tablespoons unsalted butter, melted

1. Preheat the oven to 400°. Set a steamer basket in a large, deep saucepan filled with 1 inch of water and bring to a boil. Add all of the broccoli, cover and cook over high heat until crisp-tender, about 5 minutes. Transfer the broccoli to a paper towel–lined baking sheet to drain. 2. In a medium saucepan, heat the olive oil. Add the leeks and a generous pinch of salt and cook over moderate heat until softened, about 10 minutes. Add the flour and whisk over moderately high heat until bubbling and a paste forms, about 2 minutes. Add the milk and cook, whisking constantly, until thickened and bubbling, about 5 minutes. Remove from the heat and whisk in the cheddar and cayenne. Season with salt and pepper. 3. Pour half of the cheese sauce into a large 2-inch-deep baking dish. Arrange the drained broccoli on top of the cheese sauce in a single layer and drizzle the remaining cheese sauce on top. In a small bowl, mix the crackers with the almonds and melted butter and sprinkle over the broccoli. Bake the casserole for 15 minutes, until the sauce is bubbling and the top is golden brown.

Elvis Presley's Favorite Whipping Cream Pound Cake

Today would have been Elvis Presley's 78th Birthday. • Prep Time: 15 mins • Total Time: 1 hrs 25 mins • Serves: 8-12, Yield: 1.0 Ten inch tube or Bundt cake "This recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the newspaper who printed it promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them." Ingredients o 3 cups sugar o 1/2 lb butter, softened o 7 eggs, room temperature o 3 cups cake flour, sifted twice o 1 cup whipping cream ( heavy cream) o 2 teaspoons vanilla extract

Directions 1. Butter and flour a 10 inch tube or bundt pan. 2. Thoroughly cream together sugar and butter. 3. Add eggs 1 at a time, beating well after each addition. 4. Mix in half the flour, then the whipping cream, then the other half of the flour. 5. Add Vanilla. 6. Pour into prepared pan. 7. Set in COLD oven and turn heat to 350ºF. 8. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean. 9. Cool in pan 5 minutes. 10. Remove from pan and cool thoroughly. 11. Wrapped well, this cake will keep for several days. 12. Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake