Ohh la la Queso!

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed. 

**In a hurry?  Combine all but the meat in a microwave safe dish and microwave on 50% 2-minutes at a time stirring after each.  When completely melted and heated, stir in meat.  Enjoy!

No Bake Oreo Balls

This is one of those recipes that I saw that I just have to try!  I don't have time now, so I'm posting this on the blog so I'll know where to find it when I'm ready to whip up a batch of Oreo deliciousness!

 1 pkg. Oreo cookies
 1 8-oz. pkg. cream cheese
 1/2 bag almond bark


Mix together Oreo cookies and cream cheese in a food processor. Roll dough into small bite size pieces or large balls. Place in refrigerator for at least an hour. Melt almond bark in microwave until smooth (takes a few times at 2-3 minutes), stirring in between each time. Dip Oreo balls in almond bark and let harden in the refrigerator until chilled.  Enjoy!

Tropical Dump Cake

With this being the first day of summer and way too hot already, I figured another "tropical" cake is just what we need!  This one is so easy that you'll still be able to spend a lot of time at the pool instead of in the kitchen.  Enjoy!

1 20 ounce can cubed or crushed pineapple
1 15 ounce can tropical fruit
1 package of orange cake mix
1 1/2 sticks of butter
1/2 cup instant oatmeal
1 cup coconut flakes

Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream.

Rather have your Heaven in a Pie?

For those of you who prefer your deliciousness in a pie, this one's for you! (pie version of the Tropical Heaven Cake)

2 - 9" deep dish pastry pie shells
1/2 stick salted butter
1 (7oz) package flaked coconut
1 cup chopped pecans
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (16 oz) container whipped topping
1 (14 oz) jar caramel ice cream topping

Bake the pie shells according to package directions and let cool completely.

While your pie shells are baking, brown your coconut and pecans in the butter (stovetop).  Allow to cool.

Beat the cream cheese and sweetened condensed milk together until creamy.  Fold in the whipped topping.

Building your dream:  Put 1/4 of your cream cheese mixture on the bottom of each pie crust.  Spread evenly.

Top with 1/4 of the coconut/pecan mixture on each pie.

Drizzle 1/4 of the caramel topping on each pie.

Repeat, starting with another layer of 1/4 cream cheese mixture in each pie, continue as before using up all remaining ingredients.

Freeze overnight.  Thaw 10-15 minutes before serving.  Enjoy!

Layered Ice Cream Cake

I'm obviously on a role sharing desserts!  I thought this would help make our hot summer months more enjoyable :)

Ingredients    12 vanilla ice cream sandwiches
    1 16 oz. Cool Whip
    1 bag Heath Bits
    1 jar caramel ice cream topping
    1 jar fudge ice cream topping

Spray your 9x9 pan with non-stick cooking spray. Layer half of your ice cream sandwiches in the bottom of the pan. Cover with half of the Cool Whip. Drizzle with caramel and chocolate and sprinkle with half of the Heath Bits.

Repeat all layers!

Freeze for two hours.  Serve and enjoy!

Tropical Heaven Cake

Ingredients

    1 box yellow cake mix
    1 small package of instant pudding (pineapple or vanilla)
    1 (8-ounce) package of cream cheese, softened
    1 can (22-ounce) crushed pineapple
    1 large (16-ounce) container Cool Whip
    nuts, cherries or coconut, for topping

Instructions

    Prepare and bake the cake (according to cake mix box instructions) in two round cake pans.

    When cooled, remove from pans.  (One should be put on your serving dish.  The other, invert it onto         a plate with waxed paper.)

    Prepare pudding as directed on package, beating in the softened cream cheese until well blended.

    Spread the top of the bottom cake layer with the mixture.

    Drain pineapple and squeeze out excess juice. Distribute over pudding mixture.

    Carefully, invert the top layer onto the pineapple.

    Spread Cool Whip over cake.

    Decorate with nuts, cherries or toasted coconut.

    Cover and refrigerate overnight.

**if you're not great at making a double layer cake, you can make this in a 9 x 13!
**taking it to a potluck?  Use your Fresh Market Thermal from Thirty-One Gifts!

Marshmallow Crescent Delights

This is a great recipe to get the kids in the kitchen!  As a matter of fact, you might not get them out!

2 (8 oz) cans refrigerated crescent rolls
1/4 cup granulated sugar
1 tsp ground cinnamon
16 large marshmallows
1/4 cup butter, melted
1/2 cup powdered sugar
2 tsp milk
1/4 cup chopped pecans

1.  Preheat the oven to 375 degrees.  Unroll crescent rolls and separate into 16 triangles.  Combine granulated sugar and cinnamon in a bowl.

2.  Dip a marshmallow into melted butter, and dredge in cinnamon-sugar mixture.  Place marshmallow on shortest side of a dough triangle; fold point of shortest side over marshmallow, and roll toward opposite point, covering marshmallow.  Pinch seams to seal.  Dip 1 side of roll in melted butter, and place buttered side down in an ungreased muffin cup.

3.  Bake 12 to 15 minutes or until puffed and golden.  Remove from pans immediately.  combine powdered sugar and milk; drizzle over top.  Sprinkle with pecans.  Enjoy!

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