Thursday, April 30, 2015
Slow-Cooker Hamburger Hash 3 pounds lean ground beef 1 can (15 ounces) tomato puree 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 can (10 1/2 ounces) condensed French onion soup with beef stock 3/4 cup water 1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed 4 medium carrots, diced (2 cups) 1 teaspoon salt 1-2 cups shredded cheddar cheese Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water. Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes the add cheese. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.
Creamy BLT Dip 1 lb. bacon, crisply cooked and crumbled 1 c. mayonnaise 1 c. sour cream 2 tomatoes, chopped Optional: chopped fresh chives Blend together bacon, mayonnaise and sour cream; chill. Stir in tomatoes just before serving; sprinkle with chives, if desired. Makes 2-1/2 cups.
Oven-Baked Frito Pie 1 lb. lean ground beef 1 can (16 oz) chili beans 1 can (8 oz) tomato sauce 1 can (15 oz) diced tomatoes 1 envelope low sodium taco seasoning 1 cup shredded cheddar cheese 3 1/2 cups corn chips 1 1/4 cup sour cream Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.
Tuesday, April 28, 2015
HAPPY CAMPER CRUNCH 4 cups Golden Grahams cereal 3 cups mini marshmallows 2 cups milk chocolate chips (or M&M's, if you want to add in more color) Mix and serve in a big bowl, or package it up in single-size serving bags. Put on a family movie and gather 'round for a night of fun.
Heavenly Chocolate Marshmallow Balls 1 package (12 ounces) semisweet or milk chocolate chips 2 bars (4 ounces each) bittersweet chocolate, chopped 1 can (14 ounces) condensed milk 1/2 cup miniature marshmallows 1/4 teaspoon ground cinnamon 1/3 cup cocoa powder In a medium microwave-safe bowl, combine the chocolates and condensed milk. Microwave for 30 seconds to 1 minute, or until mixture is smooth. Stir in marshmallows and ground cinnamon. Cover and refrigerate for 2 hours or until firm. Form the chilled mixture into 1-inch balls and roll them in cocoa. Makes 50 balls.
Fiddle-Faddle 8 cups popped popcorn (or 1 bag microwave corn) 1/2 cup pecan halves 1 package sliced almonds -- (3 ounce) 1/2 cup butter or margarine 1/2 cup light brown sugar -- firmly packed 1/2 teaspoon salt (or 1 teaspoon salt for unsalted corn) Place the popcorn in a large bowl and set aside. Place the pecans and almonds on a large cookie sheet. Toast in a 350° oven for 10 minutes to make crisp. In a saucepan combine the butter, sugar, and salt, and melt but do not boil. Stir briskly to blend well. Remove the nuts from the oven and add to the popcorn. Pour the butter mixture over the popcorn mixture, and stir with a large spoon until well coated. Spread out as thinly as possible onto a cookie sheet and return to the oven for 10 minutes. Remove from the oven and cool slightly. Remove from the pan with a spatula. It will continue to get crisp as it cools. Serve within a few hours, as it does not keep well.
Kentucky Beer Cheese Burger FOR THE SAUCE 1-1/2 Tbsp. cracked red pepper 2 Tbsp. ketchup 1/2 tsp. Worcestershire sauce 2 cups apple cider vinegar FOR THE BURGERS 2 lb ground beef (70/30 meat-fat ratio) approx. 1/2 lb. per burger Salt & Pepper to taste 4 Kaiser rolls (or your favorite bun) split in half Lettuce Mayonnaise FOR THE BEER CHEESE 4 Tbsp. Kentucky Beer Cheese HOT - I recommend Kentucky Beer Cheese brand. If not available, you can make your own with these ingredients: 1 lb extra sharp cheddar cheese, shredded 7 oz. beer, flattened 2 clove minced garlic Tabasco sauce to taste 1/2 tsp. Worcestershire sauce 1/2 tsp. cayenne pepper 1/2 tsp. black pepper 1/4 tsp. salt FOR THE SAUCE: Mix all above ingredients together in a pint jar and shake, make it first and let it sit while the grill heats up or even better let it sit overnight. Transfer to a squeeze bottle when done. Shake vigorously again before use. FOR THE BEER CHEESE: Place all ingredients in a food processor and blend until smooth. Let sit overnight to blend flavors; can be used immediately if you are in a time pinch. FOR THE BURGERS: Prepare charcoal grill to medium-hot and place grill 6 inches above the coals. Divide ground beef into four equal parts and form into patties. Put a deep thumb print into the center of the patties to keep the burger flat while cooking. Salt and pepper both sides to taste. When grill is ready, place patties on the grill and squirt a generous amount (1⁄4 cup) of the sauce on the top each burger patty and cover grill. Cook for six to eight minutes and flip the patties (all grills cook at different temperature). Squirt another generous amount of the sauce on the top of the burger patty. Put the buns on the grill to toast and cover the grill and remove buns when toasted. Cook the patties for another six to eight minutes (internal temperature of 160 °F) and remove the patties from the grill. While the burger is hot spread 1-2 tablespoons of Kentucky beer cheese on top and let the burger rest for 5-10 minutes. Place the burger on the bun, top with condiments, lettuce and enjoy!
Monday, April 27, 2015
Pineapple Cake 1 yellow cake mix 1 small box vanilla pudding mix 4 eggs 1/3 cup oil 20 oz. can crush pineapple, divided Preheat oven to 350 Grease an flour bundt pan or angel food pan Set aside 3/4 c. crushed pineapple for glaze in lg bowl combine cake mix,pudding mix,eggs,oil and remaining pineapple,Mix on med speed 3 min,pour into prepared pan Bake for 45 - 55 min,till toothpick test comes out clean FOR GLAZE In sm pan add butter and remaining pineapple and powder sugar stir till sugar is dissolved,,pour over cooled cake let it soak in Serve and Enjoy
Cajun Tri-Tip Roast 3 to 4 Lb piece of Tri-tip Beef 1/2 Cup Cajun Dry rub (recipe below) Olive oil for Rubbing the meat 1 Brown Onion, Halved Trip the excess fat from the Tri-tip. With the tip of a sharp knife, score the meat in several places. Rub the surface of the meat with Olive oil. Sprinkle the Rub seasoning all around the meat to form a nice thick crust. Wrap the meat with Plastic wrap tightly and let it marinate for about 6 hours or overnight. Place a rack in ovenproof deep tray. Cut the Onion in half and place it under the rack in the pan. Pour in 2 cups of water in the pan making sure the water is not touching the meat, place the tri-tip on the rack. Cover with foil and cook in a preheated 325F oven for about 2 hours. Remove the foil and place back in the oven to brown the surface. Slice and Serve. CAJUN DRY RUB SEASONING Dry rubs seasoning can be rubbed onto meat, fish, or poultry or added to gumbo, pastas, or almost any dish that you want to spice up. Makes about 2 ½ cups: 8 Tbls Paprika 3 Tbls Cayenne Pepper 6 Tbls Black Pepper 4 Tbls garlic granules (or 2 tbls garlic powder) 3 Tbls onion granules (or 1 ½ tbls onion powder) 6 Tbls sea salt 2 Tbls ground Cumin 4 Tbls dried Oregano 4 Tbls dried Thyme Combine all the ingredients, blending well. Store in an airtight container
Corn Casserole 1 can whole kernel corn, drained 1 can creamed corn 2 eggs beaten 1 stick butter, melted 4 heaping T. all purpose flour 2 T. sugar 1/4 C. diced green pepper (you can use red and/or yellow as well) 1 C. whole milk 1/2 C. shredded cheddar cheese 1/4 tsp each salt and pepper Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.
Brussels Sprouts In Garlic Butter 15 Brussels sprouts, halved lengthwise 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 3 cloves garlic, smashed with the flat of a knife freshly grated parmesan cheese (optional) salt and pepper Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt& pepper to taste.
Cream Cheese Potato Soup 4 cups chicken broth 4 cups peeled and cubed potatoes 1/4 cup minced onion 1/2 teaspoon seasoning salt 1/4 teaspoon white pepper 1/4 teaspoon ground red pepper 1 (8 ounce) package cream cheese, cut into chunks Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.Serve and Enjoy
Dirty Shrimp In Butter Beer Sauce 2 lbs shrimp, shelled and deveined 4 tablespoons butter 2 teaspoons garlic, minced... 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon cayenne pepper 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon salt, to taste 1/2 teaspoon black pepper, to taste 1/2 cup beer Saute garlic and herbs in butter until garlic is slightly browned. Add shrimp, stirring constantly, until shrimp are pink and done. Pour in beer, simmer 1 minute more, and serve!
CORN NUGGETS 1 (11 ounce) can creamed corn 1 (11 ounce) can whole kernel corn, drained 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 egg white 2 tablespoons milk salt and pepper to taste 3 cups vegetable oil for deep frying In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.
Easy Creamy Dreamy Snickers Pie 10 small · snicker bars (fun size) 1 packages · cream cheese (8 oz) 4 cup · whipped topping 2 tablespoon · caramel topping 1 packages · ready to fill graham cracker crust In large glass baking dish place 8 snicker candy bars in the mixing bowl and microwave until bars are softened With hand mixer beat together cream cheese and candy bars until mixed well Place 2 cups of whipped topping into the cream cheese and candy mixture beat until fluffy. our mixture into ready to fill pie crust. op with remaining 2 cups of whipped topping. Chop or grate the 2 remaining snicker bars and distribute evenly over the top of whipped topping. Serve drizzled with caramel topping! Now chill before serving!!
Incredible Breakfast Bake Fantastic for ANY meal!! 1 Can Flaky Grands Bag shredded cheddar 8 oz. Half cup milk Cubed ham or ground cooked sausage 1 cup cooked 5 eggs Salt and pepper Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.
Romano Chicken 2 chicken breasts 1/2 cup flour 2 tablespoons romano cheese salt and pepper 1 egg, beaten 2 teaspoons water Whisk together the egg, and the water. Pound out chicken breasts to, at most, 1/2 inch thick. Season the flour with salt and pepper, and coat the chicken lightly. Then dip in egg, and cover with shredded Romano. Place in frying pan on medium high, with a little bit of oil. Cook until golden brown. Makes: 2 servings
IHOP Buttermilk Pancakes 1 1/4 cups all-purpose flour 1 egg 1 1/4 cups buttermilk 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 cup cooking oil 1 pinch salt Preheat a skillet over medium heat. Mix all of the ingredients til combined. Melt a little bit of butter in the pan. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. When the edges appear to harden, flip the pancakes. They should be golden brown. Cook the pancakes on the other side until they are also golden brown.
COCONUT DELIGHT 1 cup Flour 1/2 cup Pecans 1 tbsp. Sugar 1 stick Butter 3 cups Milk 1 cup powdered sugar 2 (9oz.) Cool Whip 2 pkg. Coconut Cream Pie instant pudding-sm. 1 (8oz.) pkg. cream cheese Coconut –toasted & sprinkle on top For crust, mix flour, nuts, sugar and Butter with pastry blender. Spread in 9×13 inch pan. Bake for 10-15 minutes at 350 degrees or until golden brown. After removing from oven, cool in refrigerator. Next, cream powdered sugar, cream cheese and 1 container of Cool Whip. Spread mixture on cool crust. Prepare pudding mixes, using milk. Pour over top of cream cheese and crust. Top with remaining Cool Whip. Top with toasted coconut. Chill for several hours. Warning! This is not a diet recipe! This is great to take to a get together or your next church function/potluck you go to! Everyone will enjoy it!!
Simply Sour Cream Chicken Enchiladas 1 lb chicken breast, diced 1 medium onion, chopped 1 tablespoon vegetable oil 8 flour tortillas, softened (8 inches each) 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided 1/4 cup butter 1/4 cup flour 1 (15 ounce) can chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chilies In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
SAUSAGE, BISCUITS & GRAVY IN A PIE 16 ounces of Ground sausage 1/2 cup onion, diced 4 potatoes, washed and diced, (really small pieces) 2/3 cup butter 2/3 cup flour 2/3 cup chicken or beef broth 2 1/2 cup milk or more 1/2 tsp. seasoning salt Salt and Pepper to taste 16 of the large home-style buttermilk biscuits (the pop and bake kind) 8 miniature pie tins Preheat oven to 350 Wash, cut and dice potatoes first. Dice onions, then in a large skillet, add sausage, crumble in to small pieces, add potatoes, and onion. Cook on medium heat for about 15 to 20 minutes stirring so mixture doesn't burn. Meanwhile in a large saucepan, melt butter on medium heat, and once melted add the flour and broth. Whisk together till well blended. Slowly add in the milk, and continue to stir until mixture thickens. Add more milk if too thick. Add seasoning salt and salt and pepper to taste. Add the sausage potato mixture to the gravy and stir well. Set aside. Roll the biscuits out, one at a time. Roll out one for bottom layer a little bigger than the pie tin, and one that will go over the top. After you roll out the biscuits, put it into the pie tin, fill it with the gravy mixture, be careful not to get on edges. Top off with the top biscuit and pinch edges together all around the top layer of the pies. Do this with the rest of the biscuits. If you don't have the pie tins, this will also work with a muffin tin. Use one roll for the bottom of the tin, and half a roll for the top. Bake for 15 minutes for the pies, and 13 for the muffin size.
Homemade beer bread 1 (12 fluid ounce) can or bottle beer (can use club soda) 3 cups self-rising flour 3 tablespoons white sugar In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. Bake at 350 for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread
Sunday, April 26, 2015
Snickerdoodle Cobbler Snickerdoodle Cobbler, rich and buttery with a self-made sauce and warm cinnamon flavor. This cobbler is perfect for your fall spread or any time of year! 6 tablespoons butter (real butter, no substitutions) 1 and ½ cup self-rising flour 1 and ½ cup sugar 3/4 cup milk 1 teaspoon vanilla extract 1/2 tablespoon cinnamon 1 and ½ cup packed light brown sugar 1 and ½ cup hot water Preheat oven to 350 degrees. Melt butter in 9x13 inch pan. In a mixing bowl, combine flour, white sugar, milk, flavoring and cinnamon. Stir to combine, but do not over-mix Pour over melted butter. Sprinkle brown sugar over top of batter. Carefully pour hot water over butter and batter. Do not stir. Cook 30 to 35 minutes until golden brown. *****I added crushed pecans to half, just sprinkled on top... it's gooey like pecan pie, cinnamon like snicker doodles, in a cobbler!!!
HAMBURGER STEAKS WITH ONION GRAVY 1 lb. ground beef 1 egg 1/3 cup bread crumbs 1/2 tsp black pepper 1 tsp. salt 1/2 tsp onion powder 1 clove garlic minced 1 tsp Worcestershire sauce 1 Tb oil 1 1/2 cup thinly sliced onion 2 Tb all-purpose flour 1 cup beef broth 1/2 tsp salt In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes
Shaker Pickles 10 medium cucumbers, sliced (maybe more) 4 -8 onions, sliced Mixture 3 1/2 cups sugar 3 cups vinegar 1/3 cup salt 1 teaspoon alum 1 teaspoon celery seed 1 teaspoon mustard seeds 1 teaspoon turmeric Fill gallon jar with sliced cucumbers and 4 to 8 onions (depending on your taste). Pour mixture over cucumbers and onions and place jar in refrigerator. Shake once a day for six days. Then pickles are ready for use. Store pickles in refrigerator where they will keep for several months (if you do not eat them before).
Easy Cream Cheese Brownies Brownie 1 (20 ounce) package fudge brownie mix (13x9 size) 1/4 cup water (or what mix calls for) 1/3 cup oil (or what your mix calls for) 2 eggs (or what your mix calls for) Topping 1 (8 ounce) package cream cheese 1/3 cup sugar 1 egg 1/2 teaspoon vanilla Preheat oven to 350 F degrees. Prepare the brownie mix according to package directions (water, oil, eggs). Pour into a greased 13x9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar and mix. Add vanilla and egg; mix until well-blended. Place cheese mixture in dolups over the whole pan, leaving some brownie showing in between. Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it. Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).
OOEY GOOEY CHOCOLATE CHIP CAKE Cake Base Layer 1 (18.25-ounce) box yellow cake mix 1 egg 1/2 cup (1 stick) butter, melted Filling Layer 1 (8-ounce) package cream cheese, softened 2 eggs 1 teaspoon pure vanilla extract 1 (16-ounce) box confectioners' sugar 1/2 cup (1 stick) butter, melted Topping 1 cup chocolate chips 1 cup chopped nuts (optional) Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.
BACON CHEESE BISCUITS 2 cans of crescent rolls (you can use biscuits too) Cheese (Whatever type you like) 12oz or 16oz package of bacon, cooked flour for dusting (optional) Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface if you don't want any crescent roll stickage. Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around. Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn't leak out. Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart
Friday, April 24, 2015
Twice Baked Smashed Potatoes 8 medium-large russet potatoes 4 oz whipped cream cheese 1/2 cup [1 stick] butter, softened [plus add’l for the top] 1 cup prepared buttermilk dressing 8 oz sour cream 10 slices bacon, cooked & crumbled 1/3 cup chopped chives or green onions, chopped 1 1/2 cups shredded Colby-Jack cheese divided 1 tsp salt 1 tsp black pepper 1 Tbsp dried parsley 1/4 tsp garlic powder 1/4 tsp onion powder Preheat the oven to 450°F. Clean the potatoes removing any blemishes. Wrap in aluminum foil. Pierce the potatoes a couple of times with a fork, then place them onto a baking sheet and bake for 1-1 1/2 hours, until fork tender. Remove the potatoes from the oven, unwrap and allow them to cool enough to handle. Lower the oven temperature to 350°F. Place the potatoes into a mixing bowl, skins intact. [see cook’s note if you would like to remove the skins] Mash with a potato masher leaving the potatoes chunky. Add the cream cheese and mix through gently until it’s completely melted. Next, add 1 stick [1/2 cup] of softened butter. What’s a potato without butter, right? This dish will serve 6-8 people, depending on your appetites, of course. ☺ Lastly, add the buttermilk dressing, sour cream, bacon, chives, shredded cheese and seasonings. Reserve 3/4 cup of shredded cheese, 2 Tbsp bacon crumbles and 1 Tbsp chopped chives for the top. Stir together until blended trying not to break up the potatoes too much. Pour the potatoes into a buttered 8 x 12 inch baking dish. [tip: or 6-8 [4 oz] individual ramekins.] Dot the top with butter before baking. Place into the oven and bake for 25 minutes. Remove from the oven, sprinkle with the remaining shredded cheese. Return to the oven for an additional 10 minutes. Garnish with crumbled bacon and chives. Serve hot
No Fail Caramel Sauce 2 cups light brown sugar, packed 6 tablespoons unsalted butter 2 cups heavy cream 2 tablespoons vanilla Combine ingredients in a medium saucepan over medium heat whisking occasionally. Cook for about 5 minutes, remove from heat and add vanilla. Whisk to combine and return to heat for another minute until thickened. Serve and enjoy! You can also store in the refrigerator in a resealable container.
BBQ Ranch Chicken Layer Salad 1/2 cup ranch dressing 1/2 cup BBQ sauce 2 heads Romaine lettuce, washed and cut into 6" pieces 3 cups chicken, cooked and cubed 1 can black beans, drained and rinsed 1 can corn, drained 1 cup cherry tomatoes, halved 1 red pepper, chopped 1/2 cup pitted black olives, chopped 2 cups shredded cheddar cheese Whisk the BBQ sauce and ranch dressing together in a bowl and set aside. In a 9 x 11" casserole dish, arrange half of the pieces of Romaine across the bottom, overlapping them slightly and making sure the entire bottom of the dish is covered. Evenly sprinkle half of the chicken pieces on the lettuce, then add ½ of each remaining ingredient - the beans, corn, tomatoes, red pepper and olives. Spread half of the dressing on top, then sprinkle on half of the cheese. Layer on the remaining lettuce and the second half of the remaining ingredients again, ending with the cheese. Wrap tightly with plastic wrap and chill overnight in the fridge. Cut into squares and serve cold.
Chicken, Mushroom, Broccoli, and Rice Casserole 3/4 bag(s) ziti noodles, 1 lb of ground beef 1 pkg taco seasoning, 1 c water 1/2 pkg cream cheese 1 1/2 c shredded cheese (mexican mix) Boil pasta until just cooked. Brown ground beef and drain. Mix taco seasoning and 1 cup of water w/ ground beef for 5 min. Add cream cheese to beef mixture, and stir until melted and remove from heat. Put pasta in casserole dish and mix in 1 cup cheese. Top pasta/cheese with beef mixture and gently mix, top w/ remaining cheese. Bake at 350* uncovered for 15-20 minutes
Chicken, Mushroom, Broccoli, and Rice Casserole 1 Tablespoon olive oil 1/2 onion, diced 1 lb mushrooms quartered 1 stalk of celery diced 1 (4 ounce) box of Long Grain & Wild Rice, prepared per instructions 2 cooked chicken breasts, cubed (I use left over roasted chicken meat) 1 6-8 oz can of sliced water chestnuts, diced 1 cup of broccoli florets 1 (10 3/4 oz) can of Cream of Chicken soup 1 (10 3/4 oz) can of Cream of Celery soup 1/4 cup light mayonnaise Salt and pepper to taste Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well. Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.
BANANA SPLIT COOKIES RECIPE 1 Pillsbury Funfetti cake mix 1 box (3.4 oz) instant banana cream pudding 1/2 cup coconut oil 2 eggs 1/4 cup semi-sweet chocolate chips 1/4 cup butterscotch chips 1/2 cup maraschino cherries, roughly chopped optional: chopped nuts Preheat oven to 350 degrees. In a bowl, mix together the cake mix, pudding mix, oil and eggs. Stir in the chocolate chips. Gently fold in the cherries. Form the dough into balls just larger than a walnut and place at least 2 inches apart on an ungreased baking sheet. Bake in the oven for about 10 minutes, or until set.
Crock-pot Ravioli Casserole 1 1/2 lbs. lean ground beef 1 onion, chopped 1 clove garlic, minced 1 (15 oz.) can tomato sauce 1 can stewed tomatoes 1 tsp. oregano 1 tsp. Italian seasoning salt/pepper 10 oz. frozen spinach, thawed (I used fresh spinach) (optional) 16 oz. bowtie pasta, cooked 1/2 cup parmesan cheese, shredded 1 1/2 cup mozzarella, shredded Directions Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.
BROCCOLI CHEESE STICKS 16 oz Frozen Broccoli 1 cup Italian Bread Crumbs 1-1/2 cups sharp cheddar cheese, shredded 3 eggs Preheat oven to 375. Line a baking sheet with parchment paper. Using a steamer, steam frozen broccoli until tender. Let cool. Place the cooked broccoli in a food processor with a standard "s" blade. Process until smooth, about 30 seconds. If you do not have a food processor, you can use a potato masher or hand chopper. In a large bowl, add bread crumbs, cheese, eggs and broccoli. Mix well. Pour mixture onto parchment lined pan. Shape into a large rectangle (mine was about 8" x 12") With a rubber spatula, cut into 8 sticks (1-1/2" x 8") and then cut those 8 in half to create 16 sticks (1-1/2" x 4") Bake for 15 minutes and turn over. Bake for another 15 OR if you want them crispier, bake an additional 5 minutes at a time until the desired crispness. (I baked mine 30 minutes total, 15 on each side). Serve immediately (I think this is when they taste best) or cool and refrigerate or freeze for later.
Strawberry S’mores Graham Crackers Strawberry Marshmallows White melting chocolate Milk Chocolate waxed paper Spread out waxed paper for your s’mores to set up on. Break graham crackers down into smallest rectangle section. Cut marshmallows into thirds. Place a piece of marshmallow and place in microwave for NO MORE than 3-4 seconds.
Chocolate Fluff Recipe 2 Cups Chocolate Chips 1 Cup Heavy Whipping Cream In a mixing bowl add chocolate chips and set aside. In a sauce pan over medium low heat, heat whipping cream to a simmer then remove from heat. Pour heated whipping cream over chocolate chips and allow to set for 2-3 minutes. Whisk together whipping cream and chocolate until smooth. Refrigerate for 1 hour. Remove from refrigerator, using a hand mixer or stand mixer beat on medium until light and fluffy. Cover and refrigerate for 1 hour before serving. Store leftovers in an airtight container.
Kale Chips 1 medium bunch kale 1 tbsp olive oil Sea salt, to taste Preheat oven to 300. Wash and dry kale. Remove tough center and tear leaves into medium sized pieces. Place leaves into ziploc bag along with olive oil. Toss to coat thoroughly. Lay leaves on to a baking sheet. Sprinkle desired amount of salt on top. Bake in oven about 15 minutes. Remove from oven to toss. Place back in oven for an additional 7-8 minutes, or until edges are slightly brown and kale is crispy. Allow to cool completely and enjoy
Classic Potato Salad 5 medium potatoes (about 2 1/2 pounds) 4 hard boiled eggs, chopped 3/4 cup mayonnaise 1/2 tsp salt 1 cup chopped celery (optional) For the marinade: 1/4 cup vegetable oil 1 tbsp vinegar 1 tbsp lemon juice 1/2 tsp sugar 1/2 tsp yellow mustard 1/4 tsp salt 1/2 tsp Paprika Rinse, peel and slice potatoes into small cubes. Place potatoes in a large pot and cover with water. Boil potatoes until just tender. Be sure not to over-boil them as they will turn into mashed potatoes. While potatoes are cooking, mix the marinade ingredients together in a small bowl. Once potatoes are tender, drain water and place potatoes in a bowl. Pour 3/4 of marinade over potatoes, tossing to coat evenly. *Yes, pour the marinade over potatoes while potatoes are warm. Set bowl in the refrigerator to cool at least one hour. Once chilled, remove bowl from refrigerator and pour remaining 1/4 marinade on potatoes, along with 3/4 cup mayonnaise. Mix well. If you prefer a creamier salad, add an additional 1/4 cup mayonnaise. Add in the chopped hard boiled eggs, celery if using, and salt. Toss to mix everything evenly and serve or place back in refrigerator until ready to eat!!
Hot Jalapeno Corn Dip 2 cans sweet corn, drained 2 jalapenos, minced and seeded 2 green onion, chopped 1 cup red pepper, chopped 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup monterey jack cheese, shredded 1/2 cup cheddar cheese, shredded 1 tsp garlic powder 1 tsp onion powder 1/2 tsp chili powder Dash of hot sauce Salt/Pepper (to desired taste) In a bowl, mix together the sour cream, mayonnaise, spices, and hot sauce. Mix in the corn, jalapenos, green onion, red pepper, monterey jack cheese, and 1/4 cup cheddar cheese. Place mixture in a greased, 2 quart baking pan. Sprinkle remaining 1/4 cup cheddar cheese on top. Bake in a preheated oven, 375, for about 20 minutes, or until golden brown and bubbly! Enjoy with chips or crackers!
Sweet, Buttery Rolls 1 cup milk 1/2 cup butter, room temperature 2 eggs, room temperature, slightly beaten 3/4 tsp salt 4 cups bread flour 3 tsp instant yeast 1/4 cup sugar Place all ingredients into the pan of your bread machine. Press the dough cycle on your bread machine and lock in pan. Start cycle. Once completed, remove dough and place on flat surface. Cut into 15-16 rolls and shape as desired. Cover the rolls and allow to rise for about 20-30 minutes. Preheat oven to 375 and bake for about 20 minutes, or until nicely golden. *I used a 9×13 to bake the rolls in, you can also use a cookie sheet.
Chocolate Cheesecake Brownies 10 tbsp butter 3 oz ( 1/2 cup) milk chocolate chips 1 cup sugar 2 large eggs 2 tsp vanilla extract 3/4 cup all purpose flour 1/4 tsp salt 2 tbsp unsweetened cocoa powder For the Cream Cheese Swirl: 8 oz cream cheese, softened 1/3 cup sugar pinch of salt 1 large egg 2 tsp vanilla extract 2-3 Hershey bars Preheat oven to 350 and grease an 8×8 baking pan. In small saucepan over medium low heat, melt and mix together butter and chocolate chips. Allow to cool slightly. In a medium bowl, beat eggs and vanilla with the sugar. Add in melted chocolate and set aside. In a separate bowl, mix together flour, salt, and cocoa. Slowly add dry ingredients to wet ingredients being careful not to over-mix. Pour batter into greased pan. For the cream cheese swirl, add cream cheese, sugar, salt, egg, and vanilla to a bowl. Pour on top of brownie batter and using a knife, swirl the cream cheese into the brownie. Bake in a preheated oven for 60-70 minutes, or until brownie is set. Place Hershey bars on top of brownies and place back into oven for an additional few minutes, until melted. *Turn oven off and place brownies back in to melt chocolate. Serve!
Blueberry Upside Down Cake 1/4 cup melted butter 1/2 cup brown sugar 2 cups blueberries 1 tbsp lemon juice 1/2 cup butter 1/2 cup sugar 1 egg 1 tsp vanilla extract 1 1/3 cup all purpose flour 2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 3/4 cup milk Combine melted butter and brown sugar in a 9 inch square cake pan. Spread evenly on the bottom. Next, spread blueberries on top, evenly. Sprinkle the lemon juice on next. In a bowl, cream together the butter. Slowly add in the sugar, beating until light and fluffy. Mix in the egg and vanilla. In a different bowl, mix together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to sugar mixture, slowly mixing the milk in as well. Spread batter over blueberry layer. Bake in a preheated oven, 350, for 45-50 minutes, or until toothpick comes out clean once inserted in middle. Let cake cool about 10 minutes, then turn pan onto a flat plate. Serve!
Peanut Butter Marshmallow Brownies 3/4 cup sweetened condensed milk 1/4 cup butter, melted 1/4 cup milk 1 box Devils food cake mix (18.25 oz) 1 egg white 1 (7 oz) jar marshmallow cream 3/4 cup peanut butter morsels Cooking Spray Preheat oven to 350. With a mixer, combine 1/4 cup sweetened condensed milk, milk, melted butter, cake mix, and egg white. Be warned, the mixture will be quite thick, that is okay though! Spray a 9×13 baking pan with cooking spray. Press 2/3 of the cake mixture onto the bottom of the pan. *To press the mixture since it is so sticky and thick, spray your hands with cooking spray first and press mixture gently onto bottom of pan. Bake in oven 10 minutes. Combine 1/2 cup sweetened condensed milk and marshmallow cream in a bowl until smooth. Stir in peanut butter morsels. Spread marshmallow layer over cooked cake layer. Carefully drop remaining batter over marshmallow cream, using the baking spray trick on your hands! Bake for an additional 25 minutes. Remove from oven and allow to cool before cutting into squares!
Cajun Potatoes 5 medium potatoes sliced thinly 1 lb of Andouille sausage diced 1/3 Cup of Olive oil Cajun seasoning to taste 4 garlic cloves diced 1/2 a cup of green onions 1/4 a cup of cheese Coat sliced potatoes with half the olive oil and seasoning. I used Tony Cachere’s original Cajun seasoning . Let it sit . In a pan place the rest of the olive oil and over medium high heat cook the sausage thoroughly. Once cooked, remove sausage. Add potatoes to the pan and sausage leftover tid bits. Once potatoes are browned and to desired texture add green onions and garlic. Cook for about 5 minutes. Add cheese. Enjoy!
Taco Casserole 1 lb of ground beef 1 small onion, chopped 1 hatch greens , chopped and seeded 1 cup of your favorite mild salsa (I used Joe T Pace) 1 can of refried beans (I used Rosarita’s traditional) 1/3 cup of water 1 package of Taco seasoning 1 package (12) of Yellow corn taco shells 2 cups of cheddar cheese shredded (divided) Preheat the oven to 375 degrees. Grease a medium size baking dish. Cook the beef, onion and green chiles until the beef is brown. Drain grease. Stir in the salsa,water,seasoning mix and beans. Cook on low for about 3 minutes , or until fully mixed. Layer the bottom of your dish with the broken shells. Pour half of the meat mixture over it evenly and sprinkle with cheese. Repeat with the remaining ingredients. Bake for about 20 minutes or until the cheese is melted. Remove and serve! Topping options : sour cream, guacamole, pico de gallo
Texas Casserole 1 1/2 lbs ground turkey or beef 1 tsp seasoned salt 2 tbsp taco seasoning 1 (14.5) can diced tomatoes, undrained 1 (15 oz) can tomato sauce 1 (4 oz) can diced green chilis 2 cups cottage cheese 2 eggs 10 corn tortillas 4 cups shredded Mexican blend cheese In a skillet, cook the turkey or beef until no longer pink. Drain fat. Add the seasoned salt, taco seasoning, diced tomatoes, tomato sauce, and green chilis. Allow to simmer on low for about 15-20 minutes. Meanwhile, combine the cottage cheese and eggs in a small bowl. Set aside. Lightly grease a 9×13 baking pan. Pour half the meat sauce on the bottom of the pan. Follow it up with half the corn tortillas, broken into strips. Pour half the cottage cheese mixture on top of tortillas. Sprinkle 2 cups of cheese on top of cottage cheese. Follow steps one more time ending with the cheese. Bake uncovered, at 350, for about 30 minutes. Serve!
Biscuits and Gravy Casserole 1 can flaky biscuits (Grands is what I used) 1/2 lb ground breakfast sausage 3 tbsp flour 1/2 tsp salt 1 tsp black ground pepper 2 1/2 cups milk Spray a small casserole dish with cooking spray. I used a 7×10. Slice biscuits into quarters. Layer half the biscuits in the bottom of the casserole dish. Bake in a preheated oven, 400, for about 10 minutes. While biscuits are cooking, cook the breakfast sausage in a pan over medium heat. Cook until no longer pink. Drain fat and sprinkle the flour on top of meat. Stir until the flour is completely absorbed. Add the milk, salt, and pepper, and stir until combined. Allow mixture to come to a slow boil. Add more seasonings if desired. You want the gravy to be thick, but not too thick, so add a bit more milk if needed. Pour gravy over cooked biscuits and layer remaining biscuit dough on top. Place dish into the oven and bake for about 25 minutes, or until golden brown. Serve warm!!
Sloppy Joe Casserole 1 1/2 lbs ground turkey (or beef) 1 onion, chopped 1 green pepper, chopped 2 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tbsp yellow mustard 1 tsp garlic salt 1 (15 oz) can tomato sauce 3/4 cup ketchup 2 cups flour 3 tsp baking powder 1 tsp salt 1 1/3 cups milk 6 tbsp melted butter 2 eggs 1 1/2 cups shredded cheddar cheese In a skillet over medium heat, cook the turkey/beef until no longer pink. Drain fat. Add in the onion and green pepper and cook an additional 5 minutes, or until tender. Add the brown sugar, Worcestershire sauce, yellow mustard, garlic salt, tomato sauce, and ketchup. Mix until all combined. Allow to simmer over low heat while you prepare the topping. In a bowl, combine the flour, baking powder, salt, milk, melted butter, and eggs. Once mixed, fold in the cheese. Pour meat mixture into the bottom of a 9 x 13 baking dish. Spread dough layer on top of meat, covering entirely. Bake in a preheated oven, 400, for about 35-40 minutes, or until top layer is cooked through and turning golden brown. Remove from oven and cut into desired size pieces!
Sriracha Mayo Burgers 1 lb ground beef or turkey Salt/Pepper Hamburger buns Cheese, sliced (I used American but you can use any) Sliced avocado/tomatoes 1/2 cup mayonnaise 2-4 tbsp Sriracha sauce Form beef or turkey into 4 patties. Sprinkle salt/pepper on top of meat to season lightly. Place meat patties on grill and cook until no longer pink (or slightly pink center depending on preferece). While meat is cooking, combine the mayo and Sriracha sauce in a small bowl. Adjust sauce to your liking. Place cheese slices on each burger and allow to melt. Remove from the grill. To assemble burger, place one patty on each bun and top with avocado/tomato. Spread mayo sauce on top bun and place lid on top of burger.
One Pan Italian Chicken w/ Broccoli & Potatoes 2 lbs boneless chicken breasts, cut into smaller pieces 1 packet Italian Season mix 7-8 red potatoes, cut into smaller pieces Broccoli (I used fresh but frozen works too) *Use as much as needed, I used about 2 large heads of broccoli 1/2 cup butter, melted Garlic Powder In a 9×13 baking pan, place the cut up potatoes to one side. In the middle of the pan, place the cut up chicken pieces. On the other side of the pan, place the cut up broccoli. Sprinkle garlic powder and Italian seasoning over entire pan making sure to coat evenly. Melt the butter and pour over entire pan. Cover pan with foil and bake in a preheated oven, 350, for about an hour. Remove foil and serve warm!!
Taco Bake 1 lb ground turkey or beef 1 package taco seasoning OR 3 tbsp homemade taco seasoning 2/3 cup water Chili Cheese Fritos 1/2 can cheddar cheese soup 1/4 cup milk 1 cup mozzarella cheese, shredded Toppings desired (salsa, sour cream, onion, tomato, avocado, etc) Brown beef or turkey over medium high heat until no longer pink. Drain fat and add in taco seasoning and water. Simmer on low for about 5 minutes, or until liquid is absorbed and meat is coated in seasoning. Layer Chili cheese Fritos on the bottom of an 8×8 baking dish. Place seasoned meat on top of Fritos. In a saucepan, heat cheddar cheese soup and milk over low heat. Once warm and combined, pour cheese over meat. Sprinkle mozzarella over cheese mixture. Place baking dish in preheated oven, 350, and bake for about 12-14 minutes. Remove from oven and scoop desired amount onto plate. Serve with desired toppings!!
Snickerdoodle Pancakes 1 cup all purpose flour 2 tsp. baking powder 2 Tbsp. brown sugar 3 Tbsp. butter, melted 1 egg 1 cup milk 1 tsp. cinnamon 1 tsp. vanilla extract 1/4 tsp. of salt In one bowl stir flour, baking powder, brown sugar, cinnamon, and salt. In a separate bowl whisk butter, egg, milk, and vanilla extract until combined. Add flour mixture to wet ingredients a little at a time until well mixed. Butter pan and heat by ¼ cup scoops over medium until golden brown- bubbles will begin popping on the top surface. Flip and cook until other side is brown For an amazing syrup heat ¼ cup maple syrup, 1 Tbsp. butter, and 1 tsp. cinnamon in a small pan until warmed through. Sprinkle with cinnamon and sugar before serving.
Forgotten Chicken 1 lb boneless skinless chicken breasts 2 cups Minute rice (I used brown rice) 1 can cream of mushroom soup 1 can cream of chicken soup 1 can of water (use one of the soup cans) 1 tbsp. butter 1 envelope Lipton onion soup mix Using the 1 tbsp. butter, butter a 9 x 13 baking pan. In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice. Pour mixture into buttered pan. Place chicken breasts on top of mixture. Sprinkle Lipton onion soup evenly on top of chicken breasts. Cover pan with foil and place in a preheated oven, 350. Cook for about 1- 1 1/2 hours, or until the chicken is cooked through. You may be wondering why it is called Forgotten Chicken. Well, that is because, if you forget it is in the oven, chances are, it is still good. You can throw this together, put it in the oven, and walk away for a while. Now, of course, don’t go walking away for wayyyyyy long periods, but this is quite the easy dish, and I would even call it fool proof!
Thursday, April 23, 2015
Corn casserole 1 box jiffy corn muffin mix 1 can cream corn 1 can whole kernal corn drained 2 eggs 1 stick butter melted 1 cup sour cream Mix all ingredients except sour cream in casserole dish add sour cream last. Bake at 350 for 45 minutes Can double or triple
Wednesday, April 22, 2015
Sweet and Salty Honey-Comb Crunch 4 sticks of butter 2 cups of brown sugar 4 Cups of pretzels ( I used the sticks and gave them a rough crush. I put them into a lg freezer bag and just gave it a couples of squeezes with my hands. You DO NOT want to crush them so much they turn to crumbs.) 1 – 12.5 oz box of honey – comb cereal * A roaster is needed for this recipe. Pre heat oven to 200 degrees In a roaster add entire box of honey combs and 3 cups of roughly crushed pretzels In a medium sized pot or a dutch oven over medium heat add 4 sticks of butter and 2 cups of brown sugar. Use a wooden spoon to stir often. Once butter has melted completely cook for an additional 3-5 minutes stirring constantly. Carefully pour the caramel (the melted brown sugar and butter mixture) over the cereal and pretzels in the roaster. Use a wooden spoon to mix well. If there is a little excess caramel in the bottom of the roaster that doesn’t seem to want to absorb then just crush up a few more pretzels till the liquid is absorbed (no more than a cup). Place roaster in the oven 200 degrees and bake for 1 hour, take out and stir every 15 minutes. Let cool Store in a large container or in cute little baggies for gifts!
Beef Cowboy Mac and Cheese 3 Tbsp. butter, divided 1 lb. lean ground beef 1 medium onion, chopped 2 cups milk 1/4 cup flour 1/2 cup salsa 1 cup shredded cheddar cheese, divided 8 ounces whole wheat medium pasta shells [or regular medium pasta shells], cooked and drained Preheat oven to 375°. Melt 2 tablespoons butter in large skillet over medium-high heat. Add ground beef and onion and cook, stirring occasionally, 5 minutes or until beef is browned and onion is tender. Whisk together milk, flour and remaining Spread in medium bowl. Stir milk mixture into skillet and bring to a boil, stirring constantly. Reduce heat to low and cook 4 minutes or until thickened. Remove from heat; stir in salsa and 1/2 cup cheese. Add cooked pasta and toss. Pour into 2-quart shallow baking dish and sprinkle with remaining 1/2 cup cheese. Bake 15 minutes or until golden brown.
Blueberry Delight 64 oz. Ocean Spray Blueberry Juice Cocktail 15 oz. Oregon Fruit Blueberries 1 1/2 cups sugar 3 Cinnamon sticks 1/2 cup DeKyper's Blueberry Schnapps Blend these ingredients bring to a boil and simmer for 20 minutes. Let cool and add: 1 1/2 cup Old Smokey Moonshine 3/4 cup DeKypers Blueberry Schnapps Good served hot or cold. I like to mix it with sweet tea.
Amish Cinnamon Bread. No kneading, you just mix it up and bake it Batter: 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda Cinnamon/sugar mixture: 2/3 cups sugar 2 teaspoons cinnamon Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.
Chicken, Bacon & Provolone Alfredo Pasta Bake 12 oz bacon, cooked and crumbled, divided 8 oz mushrooms, sliced 1 onion, chopped 8 oz bow tie pasta noodles (or whatever kind you want) 1 cup frozen peas 2 cups cooked chicken, chopped 2 (15 oz) jars alfredo sauce 1/2 cup parmesan cheese sliced provolone Chop bacon into small pieces and cook in a skillet. Remove from skillet and drain on paper towels. Reserve 2 Tbsp of the bacon grease in skillet to cook veggies in. Cook mushrooms and onions for 5 minutes. Meanwhile, boil noodles until al dente. When their are 3 minutes left for the noodles, add the frozen peas to the pasta water. Drain noodles and peas. In a large bowl combine: mushroom/onion mixture, pasta and peas, chicken, alfredo sauce, half the bacon, and parmesan cheese. Pour pasta mixture into a greased 13×9 pan. Top with the rest of the bacon and the provolone cheese slices. Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly. Serve with something green
Tuesday, April 21, 2015
Strawberry Cream Salad 1 can strawberry pie filling 1 20 oz can crushed pineapple 1 8 oz Cool Whip 1 14 oz can sweetened condensed milk 2-3 fresh strawberries, sliced Drain pineapple well and mix w/ pie filling. Add condensed milk and stir. Fold in Cool Whip until well combined. Will be a tad runny. Chill overnight to set. Garnish w/ sliced berries.
Three Cheese Baked Spaghetti 1 lb. angel hair pasta 1 lb. ground beef 1 (24 oz.) jar spaghetti sauce 4 oz. cream cheese, softened and cubed 1 c. shredded mozzarella cheese, divided 1 c. shredded Monterrey Jack cheese, divided 1/2 c. grated Parmesan cheese, divided Garlic Powder to taste Onion Powder to taste Salt and Pepper to taste Dried Parsley for garnish Preheat oven to 350. Cook pasta according to package directions. While it's cooking, in a large skillet brown beef until no longer pink. Drain. Season with garlic powder, onion powder, salt and pepper. Add sauce and stir to combine. Stir in cream cheese cubes and stir until melted and combined. Keep warm. When pasta is cooked, drain well. Spray a 9 x 13 dish with nonstick spray. Add enough sauce mixture to bottom of dish to cover. Add half the pasta, and half of each of the 3 cheeses. Repeat layers, ending with sauce. Cover and bake for 25 minutes. Remove, uncover and add remaining cheeses. Bake for 5-7 minutes more until browned and bubbly. Sprinkle with parsley. Allow to sit 5 minutes before cutting and serving.
Monday, April 20, 2015
CREAMY STRAWBERRY DREAM CAKE 1 box yellow cake mix 3 large eggs 1/3 cup vegetable oil 3/4 cup of sugar 3 pints strawberries, stemmed and sliced 3 cups heavy cream Heat oven to 350° F. Grease and flour two 9-inch round cake pans. In a mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the cake mix directions. Beat until well mixed. Divide the batter between the pans. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool for at least 10 minutes before removing them from the pans. Cool completely before assembling the shortcake. Sprinkle 1/2 of the sugar over the strawberries. Set aside at room temperature until the berries release their juices or about 30 minutes. About 15 minutes before serving, combine the cream and the remaining sugar in a medium bowl and whip by hand or with an electric mixer until stiff peaks form. Place one of the cake layers on a serving platter. Pile on half the strawberries and half the whipped cream. Top with the remaining layer, the rest of the whipped cream, and the remaining strawberries.
Fruity Pebbles cookies ~Sky 1 (3.4 oz) package instant vanilla pudding mix 1 1/2 sticks butter 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 tsp baking soda 2 cups Fruity Pebbles cereal 2 1/4 cups flour 1/2 TO 1 cup white chocolate chips Preheat oven to 350°. Line cookie sheets with parchment paper and set aside. Whisk together baking soda and flour and set aside. Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips. Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool
BISCUIT BEEF POT PIE RECIPE 1 pound trimmed boneless beef sirloin steak, about 3/4-inch thick 1 tablespoon vegetable oil 8 ounces sliced mushrooms 1 cup sliced onion 1 clove garlic, crushed 1/4 cup water 1 jar (12 ounces) beef gravy 1 package (10 ounces) frozen peas & carrots, about 1 1/2 cups or you can use frozen stew vegetables 1/4 teaspoon dried thyme leaves refrigerated buttermilk biscuits, cut in half Cut trimmed steak lengthwise in half then crosswise into 1/4-inch wide strips. In a large ovenproof skillet, heat oil over medium-high heat. Fry the beef for a minute or 2 until it is browned and remove from skillet to drain on paper towels. Set aside. Do not crowd skillet, fry the beef in batches if necessary. Add mushrooms, onion, garlic, and water to the skillet you fried the beef in. Cook and stir for 3 to 4 minutes, or until onion is tender. Stir in gravy, frozen peas and carrots (or frozen stew vegetables), and thyme. Bring to a boil; remove from heat. Stir in browned beef. If skillet is not ovenproof, transfer to a 2-quart baking dish. Arrange biscuit halves in a ring on top of beef pie mixture. Bake beef pot for 12 to 14 minutes, or until biscuit topping is golden brown.
Almost Heaven In A Pan 20 oreo cookies, crushed one 8 oz. pkg. cream cheese, softened 2 cups powdered sugar 3/4 cup peanut butter one 12 oz. tub cool whip, thawed Press crushed cookies into bottom of a 9x13" pan, reserving a few for decoration. In a medium bowl, beat together cream cheese, powdered sugar. Stir in peanut butter until well blended. Then, fold in whipped topping. Spread over crushed cookie base, sprinkle remaining cookie chunks on top, freeze 1-2 hours. Thaw 10-15 minutes before cutting, serving.
Cookies And Cream Freeze 4 squares BAKER'S Semi-Sweet Chocolate 14 OREO Cookies, divided 1 pkg. (8 oz.) Cream Cheese, softened 1/4 cup sugar 1/2 tsp. vanilla 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside. BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate. SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
Oreo Bars 28 Oreos 1/4 cup butter, melted 1 cup shredded coconut 1 cup white chocolate chips 1/2 cup chopped nuts 1- 14 ounce can of sweetened condensed milk Preheat oven to 350 degrees. Finely roll 20 Oreos. Mix cookie crumbs and butter; spread over bottom of 9x9x2 baking pan, pressing tightly. Chop remaining cookies. Layer coconut, chips, nuts and chopped cookies in pan. Drizzle condensed milk evenly over layers. Bake for 25 to 30 minutes or until golden brown. Cool completely and cut into squares.
YUMMY ITALIAN BAKE 3 pounds chicken breasts (cooked & cut into bite size pieces) 6 Italian sausage links 2 jars or spaghetti sauce 1 pound of pasta, penne, macaroni, shells or what ever you like 1 large package of pizza cheese 1 onion 2 large bell peppers - red & green, cut into chunks Cut up chicken, onion, peppers and sausage. Boil pasta and drain (don't over cook) Mix pasta, sausage, onion, peppers, chicken and sauce. Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later. Top heavily with cheese. Bake at 325 degrees for about 45 minutes or until golden and bubbly.
CHOCOLATE AND PECAN SHORTBREAD BARS 1 cup butter, softened 1 cup brown sugar 1 egg yolk 1 cup unbleached flour 6 (1.05 oz.) milk chocolate bars, grated (I used 7 oz. semi-sweet mini chocolate chips) 2/3 cup chopped pecans Preheat oven to 350 degrees In a medium mixing bowl, cream butter, sugar, and egg yolk until very smooth. Gradually add flour until well blended. Spread dough on lightly greased 15 1/2x10 1/2x 1 sheet pan. Bake for 15 to 20 minutes until medium brown. Sprinkle chocolate shavings or chips evenly over cake. Put in oven to melt and when warmed remove from oven and spread over top. Sprinkle with nuts. Cut into squares when cool.
FLUFFY CREAM CHEESE DESSERT For the Crust: 2 1/2 cups of crushed vanilla wafers 1/2 cup unsalted butter For the Layers: 2 cups powdered sugar, sifted 1/2 cup unsalted butter, softened 8 ounces of cream cheese, softened 8 ounces of Cool Whip 1 (20-ounce) can crushed pineapple, drained well Melt butter in the microwave and allow to cool. Combine the cookie crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into a 9×9 square pan. Beat the cream cheese and butter together until very creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until it is all mixed together. Next add the can of pineapple and cool whip and stir in with a rubber spatula. Spread the pineapple mixture over the crust. Sprinkle the remaining cookie crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
ALTERNATIVE to ICING When you must have frosting but want a better alternative! Don't forget to SHARE this so it will be SAVED to your timeline! Great icing!! All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in 1 8 oz container of Cool Whip. A great frosting ....spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!
PARMESAN CATFISH 1/2 cup all-purpose flour 1/4 cup grated Parmesan cheese 3 tablespoons cornmeal 1 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon pepper 1 egg white 1/4 cup fat-free milk 4 catfish fillets (6 ounces each) In a shallow dish, combine the flour, cheese, cornmeal, paprika, salt and pepper; set aside. In another shallow dish, beat egg white and milk. Dip fillets in milk mixture, then in flour mixture. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until fish flakes easily with a fork.
Friday, April 17, 2015
Toffee Oyster Crackers 4 c. oyster crackers 1/2 c. dark brown sugar 1/2 c. butter Kosher salt 1/8 tsp cayenne, optional Preheat oven to 400. Line a pan with foil and spray with oil. Melt butter and add sugar and cayenne, if using. Boil 3 mins til light and fluffy. Turn off heat and add crackers. Quickly pour into pan and spread; sprinkle with salt. Bake 2 mins.Smooth out the layer and bake 3 mins. Cool on rack 5 mins. Remove from foil and break into pieces. Place on foil or parchment paper to finish cooling!
Thursday, April 16, 2015
White Chocolate Frito Popcorn 8 cups of popped popcorn 1 lb. (16 ounces) white chocolate or almond bark 2 cups Frito's, crushed M&M’s Pop corn according to package directions. I used 2 bags of microwave popcorn. Put popped corn and crushed Fritos into a large bowl. Make sure to get all of the unpopped kernels ("grannies") out or someone will break their tooth. Melt chocolate in a microwave safe bowl in 30 second increments, stirring in between, until melted. Pour melted chocolate over popcorn mixture and stir to coat completely. Pour onto a wax paper or parchment paper lined cookie sheet and sprinkle with M&Ms. Allow to cool and dry.
Pineapple Delight Dessert Crust Ingredients: 2 cups graham cracker crumbs 1/2 cup butter or margarine, melted Filling Ingredients: 1/2 cup butter or margarine, softened 1 and 1/2 cups icing sugar 1 egg 1 tsp. vanilla 1 14oz. can crushed pineapple 2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip) Preheat the oven to 325 degrees F and place rack in the centre of the oven. In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack. In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack. Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling. Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.
Sour Cream Noodle Bake 1 lb ground beef 1 tsp minced garlic 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp Italian seasoning 8 oz tomato sauce 1 cup cottage cheese (for the love of all that is Holy, use the real, full fat stuff) 1 cup sour cream (again, don’t sub this for lite) 8 oz egg noodles freshly shredded cheese (We like a combination of freshly shredded sharp cheddar and freshly shredded mozzarella) Brown and drain ground beef. Add beef back to the pan over low heat and stir in minced garlic, salt, pepper, Italian seasoning and tomato sauce. Simmer for 5 minute and remove from heat. Meanwhile, boil egg noodles for 1 minute less than the lowest time on the package directions. (They WILL continue cooking in the oven. No one likes an overcooked noodle!) Drain noodles and combine them with the cottage cheese and sour cream. Spray a 9×9 baking dish with cooking spray and put the noodle mixture in the bottom. Top with reserved meat sauce. Cover with cheese and bake at 350 degrees for 20 minutes or until bubble and cheese is melted. You can broil the top for a minute or 2 if you want the cheese to brown. Remove from oven and serve!
Cherry Pie Bars 1 cup butter, room temperature 2 cup sugar, granulated 4 eggs 1/2 tsp almond extract 1 tsp vanilla extract 3 cup flour, all-purpose 21 oz. cherry pie filling Icing, see recipe below, optional Preheat oven to 375 degrees F. Grease and flour 9x13 pan. Cream butter and sugar together. Add eggs one at a time, beat well after each addition. Add almond and vanilla extracts, blend in well. Add flour gradually, blend well after each addition. Press three quarters of dough into prepared baking pan. Top with cherry pie filling. Then sprinkle remaining dough over cherry pie filling. Bake in preheated oven for about 40 to 45 minutes. Remove from oven, cool completely. Icing: 3 Tbsp milk 1 Tbsp butter, melted 1 Tbsp soft cream cheese 1/3 cup powdered sugar Cream together milk, butter and cream cheese. Blend in powdered sugar until desired consistency; drizzle over cooled bars; slice and serve.
Wednesday, April 15, 2015
SOUTHERN FRIED CORNBREAD 2/3 cup cornmeal 1/3 cup self rising flour 1/3 cup low fat buttermilk 1 large egg oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like) Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil.
Crunch Salad 4 cups broccoli florets 4 cups cauliflower florets 1 medium red onion, chopped 2 cups cherry tomatoes, halved 1 cup mayonnaise 1/2 cup sour cream 1 tablespoon sugar 1 tablespoon vinegar salt & pepper to taste In a large bowl, combine the prepared broccoli, cauliflower, red onion & cherry tomatoes. Whisk together the mayonnaise, sour cream, sugar & vinegar; adding some salt & pepper to taste. Blend the dressing until smooth. Pour the dressing mixture over the veggies, tossing to coat. Cover & chill the salad for at least two hours.
Fluffy Pineapple Torte 1-1/2 cups graham cracker crumbs 1/4 cup butter, melted 2 tablespoons sugar FILLING: 1 can (12 ounces) evaporated milk 1 package (3 ounces) lemon gelatin 1 cup boiling water 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts, divided In a small bowl, combine the crumbs, butter and sugar; press into a 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours. Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set. Yield: 12 servings.
CHICKEN MUSHROOM NOODLES MAKES 4 SERVINGS. HALF RECIPE FOR 2. 4 boneless skinless chicken breast halves 1 tbs butter 10.75 oz can condensed cream of mushroom soup 1 cup sliced mushrooms 1/2 cup water 1 tsp minced chives 1 tsp Dijon mustard 1/2 tsp lemon pepper seasoning 1/4 tsp garlic salt 1/4 tsp rosemary, crushed 1/4 tsp thyme Hot cooked egg noodles Flatten chicken. Brown chicken in butter in a skillet. Combine soup, mushrooms, water, chives, mustard, lemon pepper, garlic salt, rosemary, and thyme in a bowl, pour over chicken. Bring to a boil, simmer 10 min. SERVE with noodles
FRUIT GRANOLA CRISP MAKES 4 SERVINGS. HALF RECIPE FOR 2. 3 cups sliced peaches 1 cup blueberries 4 tbs hot caramel ice cream topping 4 tbs granola without raisins 4 scoops frozen yogurt Divide peaches and berries among 4 ramekins. Top each with caramel and granola. Microwave on high for 2 min. or until bubbly. Top each with a scoop of frozen yogurt.
FOUR CHEESES NACHO SCOOPS 3/4 pound lean ground beef 1 onion, chopped 1 bell pepper, chopped 1 envelope taco seasoning 14.5 oz can diced tomatoes and green chilies, un-drained 4 oz can chopped green chilies 8 oz pepper Jack cheese, cubed 4 oz Velveeta cheese, cubed 4 oz cream cheese, cubed 12 oz pkg tortilla chip scoops 2 cups shredded Mexican cheese blend sour cream and pickled jalapeno peppers Cook beef, onion, and bell pepper in a skillet until meat is no longer pink, drain. Stir in taco seasoning, tomatoes, and green chilies. Cook until thickened. Stir in pepper Jack, Velveeta, and cream cheese until melted. *Place 4 dozen scoops on an ungreased baking sheet. Add a rounded tsp of beef mixture to each. Sprinkle with Mexican cheese. Bake at 375 degrees for 5 min. or until heated through. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chips.
SAUCY CHEESY SPAGHETTI & CHICKEN MAKES 2 SERVINGS. 2 boneless skinless chicken breast halves 2 tsp canola oil 1 1/2 cups spaghetti sauce 4 oz can mushroom stems and pieces, drained 1/2 cup shredded part skim mozzarella cheese 2 tbs grated Parmesan cheese Hot cooked spaghetti Brown chicken in oil in a skillet. Add spaghetti sauce and mushrooms. Bring to a boil, simmer 15 min. Sprinkle with cheeses. Broil until cheese is melted. SERVE with spaghetti & ENJOY
Taco Bake 1 lb Ground Beef 1 pkg Taco Seasoning 2/3 Cup Water Chili Cheese Corn Chips- to taste 1 Can Cheddar Cheese Soup 1/2 Cup Milk 8 to 12 oz Shredded Mozzarella Toppings as desired Brown ground beef and prepare as taco meat according to the seasoning package (using water). Pour enough fritos into a 9 x9 pan to cover the bottom. Top with taco meat. Combine soup and milk in a sauce pan and heat through until smooth. Top taco meat with cheese sauce. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired). Bake at 350 degrees for 10-15 minutes until bubbly. Serve over lettuce and with desired topics.
HOMEMADE NATURE'S SEASONING MIX This is a spice I use all the time. You might find this one helpful, too. Enjoy! 1/4 cup salt 1 tablespoon coarse ground black pepper 2 tablespoons dried parsley flakes, finely crushed 2 teaspoons onion powder 1/2 teaspoon garlic powder Mix all ingredients together. Use on meats, salads, in soups, and to season hot vegetables.
PARMESAN OVEN FRIES 3 medium Potatoes 4 tablespoons (1/2 stick) butter or margarine, melted 1/3 cup grated parmesan 3/4 teaspoon salt 3/4 teaspoon garlic powder Wash potatoes and cut each one into 8 spears. In a shallow dish, combine parmesan, garlic powder, and salt in a bowl. Dip sides of cut spears into melted butter on all sides, then dip just cut sides into parmesan mixture. Arrange in a single layer, skin side down, on a baking sheet. Bake at 375 for 30-40 minutes, or until potatoes are tender and browned.
BELGIAN WAFFLES 4 eggs, separated 1 c. milk 2 c. flour 1/4 c. butter, melted 2 tsp. baking powder 1 T. sugar 1 tsp. vanilla Melt butter and set aside. Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder and beat well. Beat egg whites until stiff and gently fold into batter. Bake in a deep pocketed preheated waffle iron until cover opens easily. Serve immediately on warm plates.
CARAMEL COOKIES CHOCOLATE DRIZZLED MAKES ABOUT 2 DOZEN COOKIES. 2 cups flour 3/4 cup oil 1/2 cup brown sugar 11 oz bag caramels 1/2 cup chocolate chips, melted 1/3 cup toasted shredded coconut Beat flour, oil, sugar, and 1/4 tsp salt 1 min. Roll dough between wax paper to 1/8" thickness. Chill 30 min. With 2 1/4" cutter, cut 24 circles, cut center from circles with 1/2" cutter, re-rolling scraps as needed. Arrange on lined baking sheet. * Bake at 325 degrees for 10 min. Cool. In pan, melt caramels with 2 tbs water. Brush cookie bottoms with chocolate, chill 10 min. Reserve extra chocolate. Spread cookie tops with caramel, dip in coconut. Drizzle with reserved chocolate.
2-TIPS FOR BUG BITES & CRAYON STAINS SOOTHE A BUG BITE---If an itchy stinging bump is bothering you, apply a pea size dollop of minty toothpaste to the spot. It contains an ingredient that has a cooling and numbing effect on your skin... NIX CRAYON STAINS ON WALLS---When kids leave behind crayon marks on walls, use a rag and some toothpaste to clear away the marks, its gritty texture easily cuts through waxy crayon residue...
SMOKED CHICKEN WITH SAUCE 1 tbs garlic powder 1 tbs paprika 6 chicken legs 1/4 cup apple cider vinegar 1/4 cup water 1/4 cup brown sugar 2 tbs ketchup 1 tsp molasses 1 tsp liquid smoke 1 clove garlic, chopped 3 cups wood chips soaked in water 1 hour In a bowl, combine garlic powder, paprika, salt and pepper. Rub all over chicken, refrigerate 1 hour. Remove grill grates from one side of grill, heat. Tear 4 pieces of foil. Divide wood chips between two pieces of foil, then sandwich with other foil pieces. Seal edges. Poke holes in top piece of foil. *Place one foil package on grill burner, let cook until package begins to smoke. Place chicken on other side of grill opposite foil package, on grill grates. Cook chicken 2 hours. If the foil packet stops smoking, replace with the second one. *In a pan, combine vinegar, water, sugar, ketchup, molasses, liquid smoke, and garlic. Bring to a boil, simmer until slightly thickened. Brush over cooked chicken.
CHEWY CRACKED CHOCOLATE COOKIES MAKES 18 COOKIES. 3 cups powdered sugar 3/4 cup Dutch process cocoa powder 1/2 tsp salt 2 eggs 1 tsp vanilla 1 cup walnuts, chopped 1/2 cup bittersweet chocolate chips Heat oven to 350 degrees. Line 2 baking sheets with parchment, coat with cooking spray. In a bowl, whisk together sugar, cocoa, and salt. In a bowl, whisk together eggs and vanilla. Add sugar mixture, mix to combine. Fold in walnuts and chocolate chips. Spoon 1 1/2 tbs batter per cookie onto baking sheets. Bake until tops begin to crack 12 min. Let cookies cool on baking sheets 5 min. then slide parchment and cookies to wire racks to cool.
Country Potato Bake 20-oz. pkg. frozen shredded hashbrowns 10-3/4 oz. can cream of chicken soup 1 c. sour cream 1/4 c. margarine, melted 1 c. shredded Cheddar cheese 6 slices bacon, crisply cooked and chopped 2.8-oz. can French fried onions Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; spread over hashbrowns. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 degrees for 45 minutes. Makes 10 servings.
STRAWBERRY MARGARITA PIE CRUST: 3 cups Gold Medal® All-Purpose Flour 1 tablespoon granulated white sugar 1/4 teaspoon salt 1/2 cup cold shortening 1/2 cup cold butter, cut into pieces 1 large egg, beaten 7 to 8 tablespoons ice water 1 teaspoon vinegar FILLING: 3 to 4 cups sliced fresh strawberries 10 large egg yolks 1 cup granulated white sugar 1/2 cup freshly squeezed lime juice 1/2 cup tequila 2 teaspoons grated lime zest 1/2 cup (1 stick) unsalted butter, cut into pieces TOPPING: 1 cup heavy whipping cream 1 heaping tablespoon powdered sugar additional strawberries, for garnish (optional) Prepare the crust: In a medium bowl, whisk together the flour, sugar and salt. Cut in the shortening and butter until the mixture resembles small peas. In a separate bowl, mix egg, 7 tablespoons water and vinegar. Add to the dry ingredients and stir with a fork just until combined. Add another tablespoon of water if the mixture is still dry. Spoon out onto parchment or waxed paper and use your hands to mold together. Divide into two equal parts and shape each into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes (you can freeze the 2nd piece, if you'd like- since you'll only need one for this recipe). Preheat the oven to 350 degrees F. Roll the dough out on a lightly floured surface to 16-inch diameter round. Transfer to 9-inch diameter glass pie dish (not deep dish). Trim edges and crimp decoratively. Pierce crust all over with a fork. Bake until crust is golden- about 35 minutes. Let cool. Prepare the filling: Place sliced strawberries in the cooled crust. In the top of a double boiler (see tips below if you do not have a double boiler), whisk together egg yolks, sugar, lime juice, tequila and zest. Set over simmering water and whisk constantly until the custard thickens and registers 170 degrees F. on a candy thermometer (should take 4 to 5 minutes). Be sure to continue mixing the entire time. If you leave the yolk mixture to warm by itself, it's going to want to begin turning into scrambled eggs! Remove the upper pan from the water and whisk in the butter. Cool slightly, then pour the filling on top of the strawberries. Refrigerate until the filling sets (3 hours or overnight). Add the topping: Mix whipping cream and sugar with a mixer until thickened. Spread over the top of the pie. Refrigerate until ready to serve. Garnish with strawberries, if desired. TIPS: *If you do not have a double-boiler, set a metal mixing bowl over a pot of simmering water. Mix in the mixing bowl, and it will work just the same.
Tuesday, April 14, 2015
CARAMEL HOT COCOA MIX MAKES 2 CUPS MIX. 1/2 cup instant nonfat dry milk 1/2 cup caramel powdered coffee creamer 1/4 cup baking cocoa 1/4 cup brown sugar 1 tsp salt 1/2 cup dark chocolate morsels Place all ingredients except morsels in processor or blender, process until mixed. Add morsels, process until morsels are coarsely chopped. Store in a covered container at room temp until ready to use or package. Spoon 4 tbs cocoa mix into mug. Add 1 cup boiling water, stir well.
ITALIAN CHOPS WITH PASTA MAKES 2 SERVINGS. 2 pork chops 1/2 tbs oil 1/2 bell pepper, chopped 1/2 onion, chopped 2 garlic cloves, minced 1/4 cup chicken broth 14.5 oz can diced tomatoes, undrained 3/4 tsp Italian seasoning Hot cooked penne pasta Parmesan cheese Season chops. Brown chops in oil in a skillet. Remove, keep warm. Saute bell pepper and onion in skillet until tender. Add garlic, cook 1 min. Add broth, bring to a boil, cook until liquid is almost evaporated. *Add tomatoes and Italian seasoning. Cook until sauce is slightly thickened. Return chops to skillet, simmer until done. Let rest 5 min. before serving. SERVE with pasta. Sprinkle with cheese
CHEESY PEPPERONI SLOW COOKER DIP 4 cups shredded cheddar cheese 3 1/2 cups spaghetti sauce 2 cups mayonnaise 8 oz pkg sliced pepperoni, chopped 6 oz can pitted olives, chopped 5.75 oz jar sliced green olives with pimientos, drained, chopped Tortilla chips Combine first 6 ingredients in a slowcooker coated with cooking spray. Cover, cook on low 1 1/2 hours, stir. Cover, cook 1 1/2 hours longer or until cheese is melted. SERVE with chips & ENJOY...
PEANUT BUTTER COOKIE LASAGNA 1 box Nutter Butter Cookies Cool Whip or whip your own fresh whipped cream peanut butter cups 1/2 cup peanut butter, melted in microwave 1 box instant or regular vanilla pudding, prepared according to box Line the bottom of an 8×8 pan with Nutter Butter Cookies. Top with a drizzle of the melted peanut butter. Add 1/2 the pudding. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.) Top with chopped peanut butter cups. Repeat the layering! Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter. This must be chilled overnight for the cookies to soften!
PEANUT BUTTER APPLE NACHOS 2-3 apples 4 Tbsp Peanut Butter 1 Tbsp of honey Shredded Coconut Peanut Butter Chips Chocolate Chips other toppings as desired. Thinly slices your apples and lay your apples on top of a platter. Mix together peanut butter and honey until it reaches a drizzle type consistency. I put mine in the microwave for a few seconds. You may also need to add more honey to your peanut butter. Drizzle on top of your apples. Add your desired toppings. Serve immediately Apples and peanut butter-it's one of life sweetest combinations! Lately I have been on the ever popular 21 day fix which focuses on portion control and a whole foods diet along with 30 minutes of exercise. Eating healthier is a lifestyle change but it doesn't mean you can't enjoy yummy HEALTHY treats! These peanut butter apple nachos come together super quickly and can be altered to your taste. Don't like chocolate chips? Leave them off. LOVE nuts? Throw them on! The possibilities are endless. Drizzling some white chocolate on top would be delicious too!
Cheddar Ranch Chicken 4 boneless skinless chicken breasts 1/2 cup mayonnaise 2 Tbsp. dry Ranch seasoning mix 1/2 cup grated Cheddar cheese 1/2 cup Panko flakes Cooking spray Preheat oven to 425º F. Place chicken in baking dish. In a small bowl, combine mayonnaise, ranch seasoning and Cheddar cheese. Spread on top of the chicken breasts. Sprinkle the Panko flakes on top and spray lightly with cooking spray. Bake for 25 minutes or until chicken is thoroughly cooked. Bake 10 minutes longer if using large breasts. Chicken is done when its juices run clear. Serve warm.
Pico De Gallo Grilled Cheese Sandwich Pico de Gallo: 1 tomato, diced 1/2 white onion, diced 2 tablespoons chopped fresh cilantro, or to taste (optional) 1/2 lime, juiced salt and ground black pepper to taste Sandwich: 3 tablespoons softened butter, or as needed 10 slices white bread 10 slices provolone cheese Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl. Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon Pico de gallo layer with remaining bread-cheese slices, butter-side up. Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.
Bacon Guacamole Grilled Cheese Sandwich 2 slices bacon 2 slices sour dough bread 1 tablespoon butter, room temperature 1/2 cup jack and cheddar cheese, shredded 2 tablespoons guacamole, room temperature 1 tablespoon tortilla chips, crumbled (optional) Cook the bacon until crispy and set aside on paper towels to drain. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
Asian Barbecue Pulled Chicken Sandwich with Slaw 2 tablespoons rice wine vinegar 1 teaspoon honey 3/4 cup pre-shredded coleslaw mix with carrots 1/4 cup red bell pepper, cut into thin strips 2 tablespoons chopped cilantro 6 ounces chicken breast, skinless and boneless, cooked and shredded 2 tablespoons hoisin sauce 2 Oroweat Sandwich Thins Rolls Honey Wheat rolls 1 small jalapeño, seeded and thinly sliced (optional) To make the slaw: Whisk together vinegar and honey. Fold in coleslaw mix, bell pepper and cilantro. To make the chicken: Mix together shredded chicken and hoisin sauce until well coated. To make the sandwich: Divide chicken between the bottom halves of the rolls. Top with coleslaw and, if desired, jalapeño. Replace the top halves of the rolls. Serves: 2
One bowl spice Cake With Caramel Iceing Use caramel icing or your favorite frosting recipe for this easy spice cake recipe. 2 cups all-purpose flour 1 1/3 cups sugar 1 tablespoon plus 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/3 cup shortening 1 cup milk 1 teaspoon vanilla 2 large eggs Easy Caramel Icing, below Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. Add shortening, milk, and vanilla; beat on slow to medium speed of electric mixer for 2 minutes. Scrape sides and bottom of mixing bowl several times. Beat in eggs and continue to beat for 2 minutes longer. Spoon batter into a generously greased and floured 9x13x2-inch baking pan. Bake at 350° for 40 to 45 minutes. Cool and frost with caramel icing (below) or cream cheese icing. Easy Caramel Icing 1 1/2 cups brown sugar, packed 1/4 cup milk 2 tablespoons butter 1 teaspoon vanilla In a saucepan, combine brown sugar, milk, and butter. Stirring constantly; bring to a boil and boil for 3 minutes. Remove from heat and add vanilla. Let cool to lukewarm. Beat until creamy and thick enough to spread. If too thick, add a little more milk or a small amount of cream.
CITRUS GARLIC ROASTED CHICKEN 2 tbs soy sauce 3 tbs honey 2 tbs minced thyme 1 orange, zested, juiced 1 lemon, zested, juiced 1 lime, zested, juiced 2 cups low sodium chicken broth 8 unpeeled garlic cloves 1 large onion, quartered 5 pound roasting chicken 1 tbs lemon pepper seasoning Heat oven to 375 degrees. In bowl, mix first 3 ingredients and juices from each fruit. Add broth, garlic, and onions to roasting pan. Place chicken on rack in pan, season with lemon pepper seasoning. Roast 1 3/4 hours or until done, basting with citrus mixture after 1 hour. Transfer chicken to platter, let rest 20 min. Skim fat from pan juices. * Peel garlic, mash into juices. Place pan on stove burners, add remaining citrus mixture. Bring to a boil. Stir in citrus zest. Season. SERVE sauce with chicken & ENJOY...
Frito Bean Salad 1 head iceberg lettuce 1 yellow onion 1 cucumber 1 large tomato 8 ounces shredded cheddar cheese 1 can pork and beans 1 bag of Fritos corn chips 1 bottle of Catalina Chop onions, cucumbers, and tomatoes. Add to washed and torn iceberg lettuce. Add cheese. Stir well. When ready to serve, add drained pork and beans, Catalina dressing, and Fritos.
Cheesy Corn Rice This Cheesy Corn Rice is the perfect side dish that is both quick and delicious. The cheddar cheese blends perfectly with the tender white rice and chiles for an eating experience not soon to be forgotten. 2 packages (12 oz.) STOUFFER'S Corn Souffle, defrosted according to package directions 1 1/2 cups cooked white rice 1 1/2 cups shredded cheddar cheese 1 can (4 oz.) diced green chiles 1/2 teaspoon ground cumin 1/4 teaspoon garlic powder COMBINE corn soufflé, rice, cheese, chiles, cumin and garlic powder in a medium bowl; season to taste with salt. Transfer to a 1 ½-quart microwave-safe dish. MICROWAVE on HIGH for 8 minutes; stir. Microwave on HIGH for an additional 10 minutes, or until rice mixture is set.
15 Minute Taco Rice Skillet 1 pound ground beef 2 cups water 1 package taco seasoning 2 cups Minute Rice 1 cup shredded Cheddar cheese 1/4 teaspoon pepper Coarsely crushed tortilla chips Shredded lettuce Chopped tomato Sour cream Brown meat in large skillet over medium-high heat; drain. Add water and seasoning mix to skillet; stir. Bring to boil. Stir in rice. Sprinkle with cheese, cover. Cook over low heat for 5 minutes. Top as desired with ingredients above and enjoy!
Chicken and Rice Bake Warm, creamy and satisfying, this casserole is a creative way to use up leftover chicken from the night before. It’s also a delicious option for families on a budget. 2 cans (14.5 oz. each) Del Monte® Seasoned Green Beans, drained 1 1/2 cups instant brown rice 1/2 cup water 1 1/2 cups cubed cooked chicken or ham 1 can (10.75 oz.) condensed low-fat, low sodium cream of mushroom soup 1 cup low-fat milk (1%) 1/2 cup (2 oz.) shredded swiss cheese (Optional) sliced almonds Method Preheat oven to 400°F. Coat a 2-quart rectangular baking dish lightly with nonstick cooking spray. Sprinkle rice evenly in dish. Pour 1/2 cup water over rice. Top with chicken and beans. Stir together soup, milk and cheese; pour slowly and evenly over bean mixture. Bake, covered, in preheated oven for 35 minutes or until rice is tender and casserole is heated through. Sprinkle with 2 tablespoons toasted sliced almonds, if desired.
Pork Chop-Rice Bake 6 pork chops 2 tablespoons oil 1 cup uncooked rice Hot water 1 envelope onion soup mix 1 can sliced mushrooms with juice or 1 can cream of mushroom soup 2 tablespoons diced pimento Brown pork chops in oil. Spread rice in bottom of a 13 x 9-inch baking dish. Reserve 1 tablespoon of seasonings from the soup mix. Sprinkle the remaining seasonings and onion bits over rice. Drain mushrooms, reserving liquid, and distribute mushrooms over rice. Add hot water to reserved mushroom liquid to total 3 cups liquid. Pour this over the rice. Arrange browned chops on top of the rice and sprinkle with reserved seasonings. Cover tightly with lid or foil and bake at 350 degrees F until just tender, 45 minutes to 1 hour, depending upon thickness of chops. Remove lid or foil and continue baking for 10 minutes or until any excess liquid evaporates.
BAKED MOZZARELLA BITES Mozzarella Cheese Ritz Crackers (can also use Triscuit or whatever your favorite crackers are) Cut Mozzarella Cheese to fit between 2 crackers and place on a baking sheet that has been lightly sprayed. Preheat oven to 325 degrees and put crackers with cheese in them into the oven for 5 minutes or until cheese melts.
CROCKPOT BACON CHEESE POTATOES Serves: 6 1/4 pound bacon, diced - I bake it first in the oven so that it is "done" and browned then I dice it and place in the crock pot. 1 small onion, thinly sliced 6 - 8 red potatoes, quartered (thinly sliced if using regular potatoes or if you use a new potato then halve) 1/2 pound cheddar cheese, thinly sliced (shredded is fine) salt and pepper butter Green Onions (optional) Line crockpot with foil, leaving enough to cover the potatoes when finished - this will help to not stick and to steam the potatoes. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Cover and cook on low for 4-6 hours. Note Do not use as much onion if using green onions. I only used a half an onion.
QUICK EASY PARFAITS MAKES 1 SERVING. Sprinkle granola or crumbled graham crackers in bottom of a glass, top with pudding or yogurt. Then add a little whipped cream. Garnish with dried fruit, lemon zest, chocolate chips, or nuts on top. SERVE & ENJOY.
CHICKEN MUSHROOM NOODLES 4 boneless skinless chicken breast halves 1 tbs butter 10.75 oz can condensed cream of mushroom soup 1 cup sliced mushrooms 1/2 cup water 1 tsp minced chives 1 tsp Dijon mustard 1/2 tsp lemon pepper seasoning 1/4 tsp garlic salt 1/4 tsp rosemary, crushed 1/4 tsp thyme Hot cooked egg noodles Flatten chicken. Brown chicken in butter in a skillet. Combine soup, mushrooms, water, chives, mustard, lemon pepper, garlic salt, rosemary, and thyme in a bowl, pour over chicken. Bring to a boil, simmer 10 min. SERVE with noodles
FRUIT GRANOLA CRISP 3 cups sliced peaches 1 cup blueberries 4 tbs hot caramel ice cream topping 4 tbs granola without raisins 4 scoops frozen yogurt Divide peaches and berries among 4 ramekins. Top each with caramel and granola. Microwave on high for 2 min. or until bubbly. Top each with a scoop of frozen yogurt.
ITALIAN SAUSAGE PASTA 1 cup orzo pasta 12 oz pkg fully cooked Italian sausage links, cut into slices 3 tsp oil 1 cup chopped onion 3 garlic cloves, minced 1/4 cup chicken broth 28 oz can whole tomatoes, drained, chopped 2 tbs minced parsley 1/2 tsp oregano 1/2 tsp basil 1/4 tsp crushed red pepper flakes 1/2 cup grated Parmesan cheese Brown sausages in 2 tsp oil in a skillet. Remove, keep warm. Saute onion in remaining oil in pan until tender. Add garlic and broth, cook 1 min. Stir in tomatoes, parsley, oregano, basil, pepper flakes, and pepper. Bring to a boil, simmer 5 min. Stir in orzo and sausage, heat through. Sprinkle with cheese.
SEASONED HERB BROCCOLI 1 1/2 pounds broccoli, cut into spears 1/4 cup water 2 tbs butter 1 tsp lemon pepper seasoning 1/2 tsp garlic salt 1/2 tsp thyme Place broccoli in a bowl, add water, microwave on high for 5 min. or until tender, drain. Stir in remaining ingredients.
HONEY MUSTARD PORK 1 pound pork tenderloin GLAZE--- 1/4 cup honey 2 tbs brown sugar 2 tbs cider vinegar 1 tbs mustard 1/4 tsp each salt and pepper Place pork on a greased rack in a baking pan lined with foil. Combine glaze ingredients in a bowl, set aside 3 tbs glaze. Spoon remaining glaze over pork. Bake uncovered at 400 degrees for 28 min. or until done, basting occasionally with reserved glaze. Let stand 5 min. before slicing.
MUSHROOM BEAN MEDLEY 1/2 pound sliced mushrooms 1 medium onion, sliced 2 tbs butter 16 oz pkg frozen waxed beans, green beans, and carrots 1/2 cup low sodium chicken broth Saute mushrooms and onion in butter in a skillet until tender. Add vegetables and broth. Bring to a boil, simmer until vegetables are tender. Drain, sprinkle with salt and pepper.
DEEP DISH PEPPERONI PIZZA MAKES 4 SERVINGS. 2 tbs olive oil 1 pound pizza dough 1 1/2 cups tomato sauce 1 clove garlic, grated 1/4 tsp oregano 1/2 onion, sliced 1 1/2 cups shredded mozzarella cheese 1/2 cup chopped pepperoncini 1/2 cup sliced pepperoni 8 basil leaves, sliced Heat oven to 475 degrees. Brush bottom and side of a 10" deep dish pizza pan with 2 tbs oil. Press dough into pan. Combine tomato sauce, garlic, oregano, and black pepper in a bowl. Spread 1 cup sauce over dough, scatter onion on top. Transfer pan to oven, bake until crust starts browning 10 min. *Remove pizza from oven, top with cheese, pepperoncini, and pepperoni, top with remaining sauce. Return to oven, bake until golden 12 min. Let cool 5 min. Top with basil before slicing.
BROCCOLI AND CAULIFLOWER RANCH SALAD 1 bunch Broccoli, chopped 1 sm. head Cauliflower, chopped 1/4 c. onions 1/4 c. chopped peppers 1/4 c. chopped celery salt and pepper to taste Ranch dressing Mix all ingredients. Add ranch dressing and mix well. Refrigerate for two hours.
CRAZY CABBAGE 1 large head of cabbage, cooked & drained 4 slices of bacon 1 lb. ground beef Salt & pepper to taste 2 Tbsp. parmesan cheese 1 can of chicken noodle soup 1 onion chopped Cheddar cheese, grated Sauté ground beef, onion and bacon. Add soup, cabbage, salt, pepper and parmesan cheese. Bake at 350 degrees in a covered casserole dish for 45 minutes. Take out of oven and top with cheddar cheese. Return to oven until cheese melts.
Monday, April 13, 2015
Pineapple Crunch Cake 1 box yellow cake mix (dry) 1 can (28 oz) crushed pineapple, undrained 1 tbsp cornstarch 1/2 cup brown sugar 1/2 cup melted butter 1 cup chopped pecans Preheat oven to 350F. Spray a 9 x 13 inch baking dish with cooking spray. Mix together cornstarch and pineapple. Add in brown sugar. Pour into the bottom of the prepared baking dish. Sprinkle dry cake mix over top. Do NOT stir! Drizzle melted butter over top of the dry cake mix. Do NOT stir. Top with chopped pecans.Bake in 350F oven for 35-45 minutes.
Hawaiian Fruit Pie 2 frozen pie shells baked and cooled 1- 20 oz can crushed pineapple 3 tbsp flour 1 cup sugar 1 cup chopped pecans 4 banana's sliced 1 large cool whip coconut Mix pineapple, sugar and flour together. Cook until thickened. Cool. Place a layer of banana's on the bottom of in pie shells. Place pineapple mixture over top of bananas. Then sprinkle with coconut and pecans. Cover with cool whip. Sprinkle more coconut and pecans on top. Cool in refrigerator for a couple hours before serving. note: I didn't have pecans so I used walnuts.
Sweet Salsa Chicken 4 boneless, skinless, chicken breasts 1 cup of your favorite salsa * 2 tbsp brown sugar, packed 1 tbsp mustard (regular works fine, but a dijon or honey variety adds a nice touch) Place chicken in a prepared 9x9 baking pan. Combine all other ingredients in a small bowl. Spoon over chicken. Bake at 350F for 1 hour. * I love using pineapple, mango or peach salsas for this recipe. They go very well with chicken. - See more at: http://www.momspantrykitchen.com/sweet-salsa-chicken.html#sthash.qunqkBkB.dpuf
Aloha Paradise Cake 1 box of sugar-free yellow cake mix 1 can (21 oz) of crushed pineapple, with juice drained and reserved 1 (8 oz) pkg of low fat cream cheese 1 pkg instant sugar-free vanilla pudding 1 cup milk 1 container of low fat/sugar free Cool Whip shredded coconut chopped pecans Mix cake mix according to directions on the box, replacing the liquid with reserved pineapple juice and water. Bake at 350F for 35 minutes in 9x13 pan. Set aside to cool when done. In large bowl mix vanilla pudding, milk, and cream cheese. Beat until smooth. Add in crushed pineapple, Pour mixture over cooled cake. Top with thawed Cool Whip. Sprinkle coconut and pecans on top, and allow to chill further until ready to serve.
Blueberry Coconut Delight approx 15 graham wafer crackers 1 (6 oz) box instant coconut cream pudding (you can also use vanilla if you don't want the coconut flavor) milk - as per the directions on the pudding box 1 (8 oz) tub Cool Whip 1 (21 oz) can blueberry pie filling Arrange 1/2 of the graham wafer crackers on the bottom of a 9x13 pan. (break them apart to cover the entire area if needed) Prepare coconut cream pudding as directed on the box. Allow it to sit for a few minutes, and then add the Cool Whip and mix well. Spread the pudding mixture over top of the graham wafer layer. Add another layer of graham wafer crackers over top of the pudding. Spread pie filling over top of the 2nd layer of crackers. Refrigerate for a few hours, or even better, overnight.
Lemon Dream Cake 1 (18.25 oz.) box French Vanilla Cake Mix ingredients needed to make cake (eggs, oil and water) 1 (15.75 oz.) can lemon pie filling 1 tub lemon flavored frosting 1 ( 8oz.) tub whipped topping, thawed Preheat oven to 350F degrees Spray a 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it). Prepare cake mix as directed on the back of the box. Pour batter into baking dish. Place spoonfuls of lemon pie filling all over the batter. Take a knife and swirl it all around to help evenly distribute it better. Note: The lemon pie filling is heavier than the cake batter. So it will sink to the bottom of the cake as it is cooking. Don't worry, it won't burn. This is normal. Bake at 350F degrees (in center rack) for about 35-40 minutes. Until cake springs back to the touch and isn't jiggly in the center. Let cake cool completely before proceeding to the next step. In a bowl, combine lemon flavored frosting with whipped topping. Mix until thoroughly combined. You can do this by hand or with an electric mixer. It actually comes together pretty easily by hand, but it's up to you. Spread frosting over cooled cake. Refrigerate until chilled and keep any leftovers refrigerated.
King Ranch Chicken Mac and Cheese 1/2 (16-oz.) package pasta (I used Gemelli) 2 tablespoons butter 1 medium onion, diced 1 green bell pepper, diced 1 (10-oz.) can Rotel diced tomatoes and green chiles (spicy) 1 (8-oz.) package Velveeta pasteurized prepared cheese product, cubed 3 cups chopped cooked chicken 1 (10¾-oz.) can cream of chicken soup 1/2 cup sour cream 1 teaspoon ancho chili powder 1/2 tsp ground cumin 1 cup (4 oz.) shredded Cheddar cheese 1/2 cup (2 oz.) shredded Monterey Jack cheese 1/2 cup crushed Dorito chips Preheat oven to 350 degrees. Cook pasta according to package directions. Melt butter in a Dutch oven over medium heat. Add onion and bell pepper and cook 5 minutes. Stir in Rotel tomatoes and Velveeta cheese. Cook, stirring continuously until cheese melts. Mix in chicken, cream of chicken soup, ancho chili powder, and cumin. Add pasta and half of both cheddar cheese and Monterey cheese. Pour into a greased 10-inch cast iron pan or 11X7-inch casserole dish. Sprinkle with remaining cheese and crushed Doritos. Bake until bubbly, for 25 to 30 minutes.
Million Dollar Spaghetti - Crockpot Style 1lb ground beef, browned and drained 1 can/jar spaghetti sauce (whatever your favorite is) Cream Cheese Mixture: 5 oz Philadelphia Cream Cheese 1/4 cup sour cream 8 oz cottage cheese 4 tbl butter spaghetti noodles, cooked and drained Brown your meat and cook your spaghetti. Add your spaghetti sauce to your meat and let it simmer for just a few minutes Mix up your cream cheese mixture Now it is time to layer, so get out your crockpot put a couple of teaspoons of butter along the bottom of the crockpot layer half the spaghetti noodles on the bottom of the crockpot put a couple of teaspoons of butter on top of the spaghetti spread the cream cheese mixture over the noodles layer the rest of the spaghetti noodles over the cream cheese mixture put the rest of the butter on the spaghetti noodles top the spaghetti with all of the meat sauce Turn the crockpot on low for 2-4 hours, whatever time you need Serve with some yummy crusty bread!