Holly's Stew

You will need sugar cookie dough, chocolate chips, pecans, butter, caramel ice cream topping, light brown sugar and graham crackers.   Take a 16.5oz tube of refrigerated sugar cookie dough and spread out and lightly press into an ungreased 9x13 pan. You will need a 12oz bag of chocolate chips (I used mini for this) and a 8oz (2 cups) bag of pecans (pieces or chopped) for this recipe. In a small bowl combine 1 cup of the chocolate chips and 1 cup of the pecans and sprinkle evenly over the sugar cookie dough.  Lightly press into the dough. In a 2 quart sauce pan on medium-high heat melt down 1 cup (2 sticks) of butter.  Add 1 12.25oz jar of caramel ice cream topping, 1/2 cup packed light brown sugar and 1 cup crushed graham crackers.  Heat to a boil, stirring occasionally.  Once your mixture comes to a boil, remove from heat and pour evenly over your dough with the chips and pecans. Combine your remainin...

You will need boneless/skinless chicken breasts, sour cream, chunky salsa and cheese. This recipe is for 2 good sized chicken breasts. First cut of any excess fat.  There is always 2 sides to a chicken breast, smooth and a bit rough.  The picture above is the smooth side up.  Once you have trimmed any excess fat place the smooth side down. Using the flat side of a meat tenderizer pound out your chicken breast to about 1/4 inch thick.  With a paper towel pat 'dry' you chicken.   In a small bowl combine 1/2 cup chunky salsa, 1/2 cup finely shredded cheese (the Colby & Monterey Jack combo was really good in this recipe) and 4oz sour cream.  Mix well. Spread out about half of your mixture on your chicken.  Roll/fold up your chicken.  Some of the spread will seep out. Place your rolled/folded chicken on a baking sheet lined with foil (shiny side up).  Any extra spread you have in the ...

You will need butter, brown sugar, sugar, flour, oats, egg, vanilla, baking soda, salt, cinnamon, powdered sugar and whipping cream. First mix together 1 1/4 cup softened butter and 1/2 cup sugar.  Add 1 cup packed brown sugar, mix well. Blend in 1 egg and 2 teaspoons vanilla.  Mix well and set aside. In a large bowl combine 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt , 1/4 teaspoon cinnamon and 3 cups oats.  Mix well. Add in your butter/sugar mixture and mix very well. Place a ball of your cookie mixture (about the size of a golf ball) on a cookie sheet lined with parchment paper (for those of you who have not used parchment paper - you can use the same sheet for all the baking of the cookies, you do not need a new sheet every time).  Place them about 2 inches apart. Bake at 375 for 10 minutes.  When you remove the pan from the oven, let the cookies rest on the pan for 2 minutes. After the 2 minu...

You will need pistachio pudding mix, mini marshmallows, crushed pineapple, pecans and cool whip. In a large bowl combine 1-3.4 oz pistachio flavored jell-o pudding mix, 1 1/2 cups mini marshmallows, and 1/2 cup chopped pecans.  Add 1-20oz can undrained crushed pineapple. Mix together very well. Now add 1 1/2 cups (half of an 8oz tub) thawed cool whip. Mix well and refrigerate 1 hour or until ready to serve. Enjoy!!

You will need pretzels, butter, sugar, cream cheese, cool whip, strawberry jello mix, water and strawberries.  You will need to break-up/crush 2 cup of pretzels.  Easy way to do this is by placing a handful at a time in a small zip lock baggie (best to use the sticks, they crush easier) and using a rolling pin crunch them down into nice small pieces.  Mix your crushed pretzels with 3/4 cup (12 tablespoons) melted butter and 1 tablespoon sugar. Place this mixture into a 9x13 pan, spreading out and slightly pressing down.  Bake at 350 for 8 minutes. Once done baking, place in fridge - not freezer - so it can cool. While your pretzel mixture is baking combine 2-3oz boxes of strawberry jello and 2 cups very hot/boiling water.  Mix up so your powder is dissolved.  Add about 20 ounces frozen or thawed sliced, no sugar added, strawberries.  Frozen will just cool your jello quicker.  If you do thaw the...

You will need cream cheese, sugar, vanilla, butter, cinnamon and crescent rolls. This is a half batch but it can be doubled very easily.  Using an eclectic mixer combine 8oz softened cream cheese, 1/2 cup sugar and 1/2 teaspoon vanilla.  If you are able to find the butter crescent rolls you will want to use them if not regular crescent rolls will work also.  You will need the 8 crescent roll package.   Spray an 8x8 pan with cooking spray.  Unroll your crescent rolls and place half of the sheet in the bottom of the pan.  Pinch the perforated edges together. Now spread out your cream cheese mixture evenly over the crescents. Next place the other half of the crescents over the spread.  Brush with about 2 tablespoons of melted butter. For your topping combine your cinnamon and sugar.  It will be 1 part cinnamon and 3 parts sugar. Depending on how much topping you want will determine your meas...

You will need butter, marshmallows, Rice Krispies and Fruity Pebbles. First you will want to measure out 3 cups of Krispies and 3 cups of  Pebbles into a large bowl and mix together. Butter a 9x13 pan and set aside.  In a large pan, on medium heat, melt down 4 tablespoons butter.  Once completely melted add 10oz of marshmallows (I prefer the mini ones as they melt better), melt your marshmallows down till they become liquidy, making sure to stir constantly. You can substitute the marshmallows with a 7oz jar of marshmallow cream. Once your marshmallows are melted down remove from heat and add your Krispies and Pebble mixture.  Stir well. Pour your mixture into your buttered pan and using a buttered spatula even out and slightly press down. Let cool then cut up and ENJOY!!