Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Friday, July 31, 2015


SUN PICKLES Gallon glass jar Cucumbers 3 1/4 cups white vinegar 6 1/2 cups water 1/2 cup kosher salt Dill to taste 1 teaspoon alum I also added onion , garlic and 1 chili pepper Combine all in glass jar set in sun for three days and enjoy

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti 1 lb chicken breast 1/2 pkg Velveeta Cheese 1 pkg steam fresh broccoli 1 pkg spaghetti noodles 1/2 cup milk Cook the broccoli in the microwave. Cook the spaghetti to whatever doneness you prefer.(I cooked to al dente). Cut chicken into cubes, whatever size you like. Brown them until the juices run clear. When the chicken is fully cooked, add the milk, and add the velveeta (I cut into chunks to melt easier). Once that is all melted, put the noodles in a 9x13 pan, add steamed broccoli, pour cheesy chicken goodness over the top of that. I added shredded cheese to the top but you don't have to! Bake at 425 for 25 mins. You can add more milk if you want it creamier. Add different veggies if you don't like broccoli.

Caramel Butter Pecan Bars

Caramel Butter Pecan Bars 2 cups all-purpose flour 1 cup packed brown sugar 3⁄4 cup cold butter 1 1⁄2 cups chopped pecans 1 (12 ounce) jar caramel ice cream topping, warmed 1 (11 1/2 ounce) package milk chocolate chips Preheat oven to 350 degrees F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350 degrees F. for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temperature or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars. Enjoy

Thursday, July 30, 2015

Do Nothing Cake

Do Nothing Cake 2 cups sugar 2 cups flour 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla 16 ounces crushed pineapple, undrained Icing 1/2 cup butter 1 cup sugar 3/4 cup evaporated milk 1 cup coconut 1 cup nuts 1 teaspoon vanilla Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350°F 35-40 minutes. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil). Remove from heat and add remaining ingredients. Pour over hot cake.

Island Pineapple Coconut Jello Shots

Island Pineapple Coconut Jello Shots 1 (1 ounce) package of island pineapple Jell-O 1 cup boiling water 1 cup Malibu rum Dissolve jello in boiling water completely, stir in rum. Pour into 2 ounce shot glasses 3/4 of the way up. Chill till set and serve.


HOT FUDGE PIE 1 stick butter, softened 1 c sugar 2 eggs 1 tsp vanilla 3 Tbsp cocoa powder 1 tsp salt 1/2 c all purpose flour Preheat oven to 350 degrees. Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.

Cheesy Chicken Casserole

Cheesy Chicken Casserole 1/2 cup chopped onion 3 tablespoons butter or 3 tablespoons margarine, melted 2 (10 3/4 ounce) cans cream of chicken soup 2 cups shredded cheddar cheese, divided 1 cup milk 3 1/2 cups chopped cooked chicken 2 1/2 cups cooked macaroni salt pepper 1/4 cup Ritz cracker crumbs In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes.


BOURBON CHICKEN 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1⁄4 teaspoon ginger 3⁄4 teaspoon crushed red pepper flakes 1⁄4 cup apple juice 1⁄3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1⁄2 cup water 1⁄3 cup soy sauce Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY


CREAM CHEESE JALAPENO BURGERS 2 cups seeded and chopped jalapeno pepper 2 (8 ounce) packages cream cheese, softened 2 pounds ground beef 8 hamburger buns, split Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese. Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal. Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

Simple Corn Salad

Simple Corn Salad (2 servings) 2 ears fresh corn, shucked 1/2 C. red onion, chopped 1 jalapeno, diced 1 T. butter (not margarine), melted 1 T. lime juice pinch of salt 1/4 tsp.chili powder 1 tsp. dried parsley Place the corn in a pot of boiling water and cook for 5 minutes. Remove and allow to cool a little. Cut the kernels off the cob and place in a bowl. Add the onion and jalapeno, stir to combine. Whisk together the melted butter, lime juice, salt, chili powder and dried parsley. Pour over the corn and toss to coat. Sprinkle a little extra chili powder on top before serving if you like. Serve at room temp.

Shrimp Salad

Shrimp Salad 1 pound of cooked shrimp, peeled and deveined 1/2 cup mayonnaise 1/3 cup chopped celery 1/4 cup chopped onion... 1/4 cup chopped red bell pepper (I used red and yellow) 2 t. Old Bay Seasoning 2 t. fresh lemon juice 1/4 t. Worcestershire sauce Cut shrimp into bite size portions. Mix all ingredients. Chill for at least 1 hour. Serve on a bed of lettuce or in a wrap.

Peanut Butter Crunch Cake

Peanut Butter Crunch Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup peanut butter 1/2 cup brown sugar 1 cup water 3 eggs 1/4 cup vegetable oil 3/4 cup semi-sweet chocolate chips, divided 3/4 cup peanut butter chips, divided 1/2 cup chopped peanuts Add cake mix, peanut butter, and brown sugar to a mixing bowl. Beat on low speed until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened. Beat on high speed for 2 minutes. Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine. Pour batter into a greased 13 x 9 inch baking dish. Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter. Bake at 350 degrees for 40-45 minutes or until a pick comes out clean. Cool completely.

Chocolate Lasagna

Chocolate Lasagna 1 package regular Oreo cookies (Not Double Stuff) – about 35 cookies 6 Tablespoon butter, melted 1- 8 ounce package cream cheese, softened 1/4 cup granulated sugar 2 Tablespoons cold milk 1- 16 ounce tub Cool Whip, divided 2 – 3.9 ounce packages Chocolate Instant Pudding. 3 1/4 cups cold milk 2 cups mini chocolate chips Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. use whisk to mix in 1/3 cup cool whip. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.


APPLE PIE BITES 4 Apples peeled & sliced 1/2 C Sugar 2 tsp Cinnamon 1/2 tsp Nutmeg 1/2 C Water 20 Wonton Wrappers Pre-Heat Oven 375* Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan. Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened. Place wonton wrappers on a cooking sheet sprayed with non-stick cooking spray. Put 1 Tbl of filling in the center of each wonton wrapper and old the corners to the center, making sure the seems overlap each other. Wet your finger with water and rub the seems, as this will seal the filling in the wonton wrapper. Bake for 10-15 minutes until golden brown. Let cool completely and sprinkle with powdered sugar. You can substitute any filling you like.

Mexican Frito Pie

Mexican Frito Pie 1 lb. ground beef 1 med. onion, chopped 1 15.5 oz. can Chili beans 1 10 oz. can mild diced tomatoes with green chili's 1 15 oz. pkg. taco seasoning 1 pkg. Fritos chips 8 oz. shredded Colby jack cheese Brown ground beef, drain and add in onions and sauté till tender. Add in taco seasoning and diced tomatoes. Stir to combine and then add the chili beans and cook to heat through. Remove from heat and in a med. size casserole dish place a layer of hand crushed Fritos, then a layer of the meat filling top that with some cheese, repeat a second time ending with a final layer of Fritos on top. Bake at 350 degrees for 20 minutes, remove and top with a little more cheese. Return to the oven for 5 minutes longer. Serve over shredded lettuce.

Strawberry Pie

Strawberry Pie 3 Tablespoons cornstarch 1 cup sugar 1 1/2 cups water 3 oz box strawberry Jell-O 2 cups sliced strawberries Pre-bake a 10" pie shell Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.

Mexican Chicken (pollo mexicano)

Mexican Chicken (pollo mexicano) 3-4 boneless chicken breasts 1 can re-fried beans 1 can enchilada sauce, red or green 1 can green chilies 8 oz Mexican shredded cheese chopped onion chopped mushrooms Toppings (optional) chopped tomato chopped lettuce sour cream brown rice Pre-heat oven to 350 degrees. Lay chicken breasts on bottom of 9x13 baking dish. In bowl mix re-friend beans, chopped onions, enchilada sauce and green chilies all together until well mixed. Once all mixed up pour over chicken. Top with shredded cheese. Bake in oven for about 35-40 minutes. Let cool. Top with additional toppings if preferred. Enjoy

Pineapple-Orange Sunshine Cake

Pineapple-Orange Sunshine Cake Cake ingredients: 1 box yellow cake mix with pudding 1 (11 oz.) can mandarin oranges, including juice 1/2 cup oil 4 large eggs Combine cake mix, oranges (including juice) and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in a prepared (greased and floured) 9” x 13” pan or you can use 2 9” round or square pans. Bake for approximately 20 minutes in a 350 degree oven. Cool on a rack while preparing frosting. Frosting ingredients: 1 package of Jell-O No Bake Cheesecake mix 1 (20 oz.) can of crushed pineapples, including juice 1 cup of sour cream 1 (16 oz.) container Cool Whip Empty cheesecake mix in a bowl; add crushed pineapples (including juice) and sour cream; mix until all ingredients are blended. Add Cool Whip and fold into the cheesecake mixture. Frost a completely cooled cake. This cake is best if made the day before you plan to serve. Keep refrigerated


EASY FLUFFY FRUIT DIP 1 - 8 oz pkg softened cream cheese 1 - 7 oz. jar marshmallow creme/fluff splash of vanilla extract Whip together and place in a bowl. Serve with any fruit of your choice.

Pina Colada Pineapple Upside Down Cake

Pina Colada Pineapple Upside Down Cake -Topping - 1/3 cup melted butter 1 cup brown sugar 9 Pineapple rings (one can is more than enough) 9 Maraschino Cherries -Cake- 1/2 cup of softened butter 1 cup white sugar 2 eggs 1 1/2 tsp vanilla extract 3/4 cup of milk 1 3/4 cups of all-purpose flour 1 tbsp baking powder 1 1/2 cups sweeten coarse shred coconut. Preheat Oven to 350F Topping - Combine melted butter and brown sugar in a small bowl and spread in the bottom of an ungreased 9" (2.5L) pan. Place pineapple rings on top of the sugar mixture and put a cherry in the center of each ring. Set aside Cake Cream butter, sugar, eggs and vanilla in a large bowl with an electric mixer until light in texture and creamy Add milk and mix until combined Add remaining ingredients and beat until smooth. Spread batter evenly over pineapple Bake in pre-heated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean Cool 20 minutes in pan Loosen cake from edges of the pan and invert onto a serving platter


STRAWBERRY CREAM CHEESE COBBLER 1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup of all Purpose flour 1 cup sugar 2 Teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, washed and tops off 4 oz cream cheese, cut into small pieces. Preheat oven 350 degrees. melt butter and pour into 9 x 13 inch glass baking dish. in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)


FAST BANANA PUDDING 1 large box instant Vanilla pudding 1 can Sweetened condensed milk 1 block cream cheese softened 1 big tub cool whip 2 box vanilla wafers And of course Bananas Mix cream cheese and sweetened condensed milk in mixer until not clumpy. add vanilla pudding (made according to directions on box). Whip in the cool whip. Then add bananas and vanilla wafers in

Pineapple Cream Cheese Cobbler

Pineapple Cream Cheese Cobbler 1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup of all Purpose flour 1 cup sugar 2 Teaspoons baking powder 1/2 teaspoon salt 2 cans (20 oz cans) Pineapple chunks (drained) 8 oz cream cheese, cut into small pieces. Preheat oven 350 degrees. melt butter and pour into 9 x 13 inch glass baking dish. in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the Pineapple chunks,arranging in a single layer as much as possible. Drop cream cheese pieces over pineapple chunks. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling.

Strawberry Cotton Candy Salad

Strawberry Cotton Candy Salad 1 can sweetened condensed milk 2 cups crushed pineapple, well drained 1 cup strawberry pie filling 12 oz tub cool whip 8 large strawberries, halved 3/4 cup pecans, chopped Fold all ingredients together. Top with strawberries. Chill and Serve. Enjoy

Strawberry Dessert

Strawberry Dessert 2 Betty Crocker Sugar cookie mixes 16 ounces softened cream cheese 2 cups sugar 1 to 2 cups whipped cream or cool whip 2 or 3 lbs. strawberries washed and sliced Strawberry glaze – you can buy it in jars, box mixes or make it using cornstarch (I like Junket brand strawberry glaze mixed as the package directs.) Whipped Cream for topping Preheat oven to 375. Prepare the cookie mixes with the butter and egg as the directions on the bags say to. Spread in a Texas sheet cake pan (like 10×15 I think) to make the crust. Bake at 375 for about 15 mintues or until golden brown. Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust. Then mix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for about four hours or more. Serve with whipped cream on top! Enjoy

Dorito Taco Salad

Dorito Taco Salad 1 lb ground beef 1 cup chopped lettuce 1 cup chopped tomato 1 cup cheddar cheese 1 finely chopped purple onion 1 (1 1/4 ounce) packages taco seasoning ( I use El Paso, but any will do) 1 (15 ounce) cans ranch style beans ( you cant get these everywhere, so you can also use any brand of chilli beans) 1 (16 ounce) bottles Catalina dressing 1 (12 1/2 ounce) bags Doritos Fry ground beef and add taco seasoning. Mix ground beef and ALL ingredients, except Doritos (unless you don't mind soggy), in a large bowl. Refrigerate. Mix in Doritos and enjoy! Note: I enjoy this nice and cold from the fridge, but you may prefer it warm or room temperature.

Macaroni and Beef with Cheese

Macaroni and Beef with Cheese 1 medium onion, diced 1 tablespoon canola oil salt to taste black pepper, oregano, chopped garlic to taste 2 28-ounce cans pureed tomatoes (the original recipe called for one so I think this is what made mine more “tomatoey”) 2 pounds lean ground beef 1/2 box macaroni 1 cup each grated cheddar and mozzarella cheeses Sweat the onions in the oil with salt. Add the beef to the onions and cook. Add salt oregano, black pepper and garlic. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour. (This is where I added the second can of tomatoes because if I had let the thick meat paste simmer for an hour it would have burned dry within 10-15 minutes. So I added the tomatoes here.) Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. Remove pasta from heat. Add more salt and other seasonings as needed, and cover. When it’s cooled, about 20 minutes to 30 minutes and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks. Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.


FRENCH VANILLA & CHOCOLATE CHIP COOKIES 1 Box French Vanilla Cake Mix 2 Eggs 1/2 Cup Vegetable Oil. 1 1/2 Cups Chocolate Chips Bowl Of Cinnamon Sugar Mixture Mix cake mix, eggs and oil in large bowl. Fold in chocolate chips. Make small teaspoon size balls and roll until coated in the cinnamon sugar mixture. Place on baking sheet and back at 350 degrees for 10-12 minutes Enjoy

Blueberry Dumpling Cobbler

Blueberry Dumpling Cobbler 4 cups blueberries 1 1/3 cups sugar 1/4 cup butter 3 (8 ounce) cream cheese, softened 2/3 cup sugar 2/3 cup milk 2 1/4 cups Bisquick baking mix 3/4 cup oats, uncooked Bring blueberries, 1 1/3 cups sugar and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves. Remove from heat. Beat cream cheese and 2/3 cup sugar with an electric mixer until fluffy; add milk and beat until smooth. By hand stir in bisquick mix and uncooked oats. Spread two-thirds of dumpling mixture onto bottom of a lightly greased 9x13 inch baking dish. Spoon blueberry mixture evenly over dumpling mixture. Dollop remaining dumpling mixture evenly over blueberries. Bake in a 350 degree oven for 35 minutes. Good served warm.


MEXICAN BEEF CASSEROLE 1 lb extra lean ground beef 1 medium onion chopped 1 can kernel corn drained 1 can black beans rinsed and drained 1 pkg taco seasonings mix 8 to 12 corn tortillas 3/4 cup nonfat sour cream 2 cans rotel tomatoes with green chiles drained 1/3 cup Mexican blend or taco cheese shredded Sliced jalapeno peppers Brown ground beef and onions together for about 10 to 12 minutes, drain. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes. Spray baking dish 2 quart 8×12 inches. Place half of tortillas in bottom. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.


MEXICAN CASSEROLE 1 lb ground beef or ground turkey 1 (1 ¼ ounce) package taco seasoning 1 (15 ounce) can refried beans 2 cups Colby Jack Cheese 1 cup salsa (you can make your own as well) 1 (2 1/3 ounce) can sliced black olives (drained) 1 tomato (chopped) 1/8 cup jalapenos 2 cups corn chips (crushed) In a large skillet brown ground beef and drain. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and 1 cup of salsa. Stir until combined. Place crushed corn chips onto the bottom of an 8×8” casserole dish. Pour the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat. Sprinkle green onions, jalapeños and black olives over the cheese. Bake in the oven at 375 degrees until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with chopped tomatoes.


FIESTA CASSEROLE 1 lb ground beef 1 med. Chopped onion 1 lg bag Fritos-Scoop kind 26 oz. Can Ranch Style Beans with Jalapenos (do not drain) 10 oz. can Ro-Tel Mexican Lime & Cilantro diced tomatoes 1 sm can Campbell’s Fiesta Nacho Cheese Soup 1 pk Enchilada Seasoning 3 cups Shredded Cheddar Cheese Preheat oven to 325 degrees Brown beef in large skillet with chopped onion then drain grease. Add beans, Rotel, Soup and Enchilada Seasoning & Mix well. Simmer until thoroughly heated. Lightly grease a large baking pan. Crush Fritos and spread in bottom of baking pan. Pour a layer of beef mixture and then a layer of ½ of the shredded cheese. Make another layer of Fritos, beef and cheese. Cover with foil and bake approximately 20 minutes at 325 degrees.

Blueberry Snack Cake

Blueberry Snack Cake 2 cups all-purpose flour 1 1⁄2 cups sugar 1⁄2 cup cold butter or 1⁄2 cup margarine 1 teaspoon baking powder 1 cup milk 2 eggs, separated 2 cups blueberries, fresh or frozen (If using frozen, do not thaw before adding to the batter) In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter. Pour into a greased 13" x 9" x 2" baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center

Cherries Jubilee Cheesecake Bars

Cherries Jubilee Cheesecake Bars 1 box super Moist cherry chip cake mix 1/2 cup butter or margarine, softened 2 packages (8 oz. each) cream cheese, softened 1 container Rich & Creamy cherry frosting 3 eggs Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.


CROCK POT BAKED BEANS & HOT DOGS 4 cans of pork and beans 1/2 onion diced 1/2 green pepper diced 6 strips of cooked bacon (crumbled or chopped) 1/2 c.brown sugar 2-3 tsp of mustard 1/4 tsp red pepper flakes 1/4 tsp parsley 4 jumbo hot dogs sliced 3/4 c bbq sauce Put in crock pot and cook on low for about 2-4 hours


CROCK POT LASAGNA 1 1/2 lbs hamburger 2 jars/cans pasta sauce 1 large can diced tomatoes 1 box of lasagna noodles 1 1/2 16 OZ CONTAINERS cottage cheese 2 eggs – lightly whisked 1 cup grated parmesan cheese 2 – 3 cups grated mozzarella cheese 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder 1 tsp italian spice Scramble fry hamburger until cooked. Remove any remaining grease. Stir in pasta sauce and diced tomatoes with the juice. Add salt, pepper, garlic powder and italian spice. Stir well then remove from heat. In a separate bowl combine cottage cheese, eggs, and parmesan cheese. Spread a cup or so of meat sauce on the bottom of your crock pot, top with noodles broken into pieces to fit. Layer the remaining ingredients in the following order on top of the noodles in the bottom of your crock pot; cottage cheese mixture mozzarella cheese meat sauce broken lasagna noodles repeat – ensuring the last layer is meat sauce Place lid on your crock pot and cook on low for 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Crock pot Beer Chicken

Crock pot Beer Chicken (Tipsy Chicken) 2 lbs skinless, boneless chicken breast (or thighs) 1 bottle or can of your favorite beer 1 tsp salt 1 tsp garlic powder or 3 cloves of minced 1 tsp. dried oregano 1/2 tsp black pepper Place all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours Feel free to change out the spices and herbs and use whatever you like


BEEF STROGANOFF 2 pounds cubed stew meat 2 cans Condensed Golden Mushroom Soup 1 largish onion diced 2-3-4 Tbls of Worcestershire 1/2 cup water 8 oz of cream cheese couple of dashes of Garlic Salt (1 tsp?) couple dashes of Hot Paprika In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together. Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Oh my gosh! This was so good and so easy. Oh, and I doubled it the second time I made it. So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.


FRIED CORN 1 pound bacon, chopped 1 onion, chopped 2 medium green bell peppers, chopped 2 (16 ounce) packages frozen corn salt and pepper to taste Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes. Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon – that is the secret to the flavor.


BACON RANCH Cabbage 1 bag of precut cabbage mix 1/2 lb cooked bacon 1 onion chopped 1 envelope ranch seasoning mix 2 T. olive oil Cook your bacon, drain set aside chop onions and caramelize in olive oil add cabbage and onions,cook down,add ranch mix and bacon continue to cook down to desired tenderness

Lemon Garlic Broccoli

Lemon Garlic Broccoli 10 oz package of frozen broccoli cuts 4 oz. mozzarella cheese 1 tsp lemon garlic salt Steam the broccoli until tender Preheat oven to 350 degrees Place broccoli in a small baking dish Sprinkle broccoli with the lemon garlic salt Sprinkle the mozzarella cheese over broccoli Place in oven until cheese melts. SERVE


BROCCOLI & CAULIFLOWER GREEK SALAD First Combine: 1 bunch of Broccoli… 1 bunch of Cauliflower 8 strips of cooked and crumbled bacon 1/3 C. Chopped Onion 1 C. chopped Tomatoes 2 hard boiled eggs- chopped Then in a small bowl mix well: 1 C. Miracle Whip 1/3 C. Sugar 2 Tbsp Vinegar Salt, Pepper to taste and I like to add in Greek Seasoning its optional.. Add the mixture to the Broccoli and gently toss to cover it all Refrigerate then serve..


ORIENTAL CABBAGE SALAD Salad: 1 head cabbage 8 green onions 1/4 cup sesame seeds 1 package almond slices 2 packages ramen noodles 1 tbsp oil Dressing: 1/4 cup sugar 1/2 cup oil 1 tsp black pepper 1 tsp salt 7 tbsp rice vinegar Salad: Rinse produce. Shred cabbage & slice onions. Combine in a bowl & set aside. In a medium size skillet heat 1 tbsp oil. Toast sesame seeds, almonds, & noodles until golden. Once toasted add to cabbage mixture & mix well. Dressing: Combine all ingredients and whisk well for at least 1 minute. Pour over salad and mix well. Chill salad for several hours before serving.


BROCCOLI PASTA SALAD 1 box (veggie) rotini pasta 1 medium head broccoli, chopped into small florets 1 medium red onion, diced fine 2 cups mild cheddar cheese, shredded 2 cups mayonnaise 1/2 cup sugar 2 tablespoons apple cider vinegar Cook pasta according to package directions, with a few drops of olive oil and dashes of salt in the water to keep the pasta from sticking. Drain and rinse under cold water until cool and set aside in a large bowl. Wash the broccoli well and chop into small florets. Chop the onion fine, and mix the broccoli and onions with the pasta. Add the cheddar cheese to the pasta mixture, mix well. In a medium bowl, whisk together the mayonnaise, sugar, and apple cider vinegar well. Pour the mixture over the top of the pasta, broccoli and onions, and stir to combine. Refrigerate until ready to serve.


PEA SALAD 1 bag of frozen peas (thawed) or 3 cans of peas, well drained 2 hard boiled eggs, diced 1 cup mayonnaise 1/2 tsp sugar 1/4 tsp mustard powder 1/4 c. chopped onion 1/2 C. diced cheddar cheese Mix all ingredients and serve well chilled ~ Great side dish


SOUTHWESTERN CHICKEN SALAD 2 chicken breast cooked and shredded 8 oz. sour cream (or Greek Yogurt) 2 tbs mayo 2 tbs fresh chopped cilantro 1 small lime (juiced) 1 jar of Hormel real bacon bits (or cook up your own) 1/3 cup bell pepper – diced small 1/3 cup onion – diced small 1 or 2 Jalapeno’s (seeded and diced small) Stir to combine. Use vessel of choice. We used a halved avocado. Can be served on a bed of lettuce, spinach, bread, pita pockets…. the choices are endless. Optional – Mix in Cheddar jack cheese

Hawaiian salad

Hawaiian salad 3 cans mandarin oranges 2 bags mini marshmallows 1/2 medium container sour cream 1 jar un-stemmed maraschino cherries 1 small can crushed pineapple 2 containers cool whip 1/2 bag coconut (optional) Open everything, and drain the fruits of can/jar juices. Cut cherries into 1/4. Combine everything in a large bowl and mix super well. Refrigerate for an hour

Mexican Tuna Salad

Mexican Tuna Salad 1/2 tomato diced 1/2 green bell pepper diced 1/2 white onion diced 1 can of sweet corn drained 2 cans of albacore tuna drained 1 tbsp of lime juice 1 tbsp of lemon juice Salt and pepper to taste Add all ingredients together and put in the fridge to chill for at least 30 mins. Serve on wheat crackers. Yum and healthy

Wednesday, July 29, 2015


FRESH PASTA SALAD 1 lb. Macaroni 1 large cucumber, peeled and cut in small chunks 2 cups diced fresh tomato 5-6 chopped green onion scallions 8 pieces bacon, cooked crisp and crumbled 1 cup mayonnaise or Miracle Whip 1 package Hidden Valley Ranch dry mix 1 1/2 cups traditional cut shredded cheddar cheese Cook pasta according to package directions. Drain in colander and cold water. Place drained pasta in large bowl. Combine mayonnaise and dry ranch mix and gently stir into pasta coating well. Add cucumber, tomatoes and scallions and gently blend. Add bacon and cheese and blend all well. Refrigerate until chilled.

Tuesday, July 28, 2015


IN-N-OUT DOUBLE DOUBLE SERVINGS 1 1 plain hamburger bun 1⁄3 lb ground beef 1 dash salt 1 tablespoon thousand island dressing, Kraft 1 slice tomatoes (or 2 small slices) 1 lettuce leaf 4 slices American cheese (Singles) 1 slice onion (sliced thin) Preheat a frying pan over medium heat. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun. Lightly salt each patty and cook for 2-3 minutes on the first side. Flip the patties over and immediately place two slices of cheese on each one. Cook for 2-3 minutes. Assemble the burger in the following stacking order from the bottom up:. bottom bun. dressing. tomato. lettuce. beef patty with cheese. onion slice. beef patty with cheese. top bun.

Dreamsicle Lovers Cake

Dreamsicle Lovers Cake 1 (18 1/4 ounce) box white cake mix 1 cup water 1⁄3 cup vegetable oil... 3 eggs 2 teaspoons orange extract 1 (3 ounce) box orange Jell-O 1 cup boiling water 1 cup cold water 1 (8 ounce) package cream cheese, at room temperature 1 (3 1/2 ounce) box instant vanilla pudding 1 (3 ounce) box orange Jell-O 1 cup milk 1 teaspoon vanilla 1 (8 ounce) container Cool Whip, thawed Place cake mix in a bowl. Add water, oil,eggs and extract; beat on medium low speed two minutes. Place batter evenly into a greased and floured 9x13 inch baking pan. Bake in a 350 degree oven for 30-35 minutes. While cake is warm, poke holes evenly over cake with a fork. Pour boiling water over jello in a bowl, stir and dissolve for 2 minutes. Then add cold water into jello and stir till combined. Pour evenly over cake, when cooled; chill 2-4 hours. For frosting, beat softened cream cheese till creamy and smooth. Add pudding, orange jello, milk and vanilla; beat 1-2 minutes, or till smooth. Fold in Cool Whip till combined. Frost evenly over cooled cake. Cover and chill till ready to serve.


TACO STUFFED SHELLS 1 lb ground beef 1 package taco seasoning 1 4 ounce package cream cheese 12 Large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 1/2 cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter. Pour salsa in the bottom of a 9 x 13 inch baking dish. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce. Cover and bake in the oven at 350 degrees for 30 minutes. After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Monday, July 27, 2015

Shrimp Creole

Shrimp Creole 2 tablespoons olive oil 1/2 cup diced green bell peppers 1/2 cup diced onions 1/2 cup diced celery 1 teaspoon chili powder 1 (14-ounces) can tomatoes 1 (8-ounce) can tomato sauce 1 tablespoon hot sauce 1 tablespoon Worcestershire sauce 1 teaspoon white sugar Salt and pepper 1 1/2 pounds peeled and deveined shrimp Green onions, for garnish Preheat crock pot on high. In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper. Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions

Sriracha Shrimp

Sriracha Shrimp For the Sauce: 4 tablespoons butter 3 tablespoons Thai seasoning soy sauce 3 tablespoons honey 10 tablespoons Sriracha sauce For the Shrimp: 2 pounds extra-jumbo shrimp (16-20 count), peeled and deveined, tails left on or off, your choice For the rice: 6 cups steamed rice For the garnish: 1/4-1/2 cup fresh whole cilantro leaves and 8 lime wedges * Melt the butter over low heat. Add the Thai seasoning soy sauce, honey and Sriracha sauce. Adjust heat to medium, bring to a simmer and continue to cook about 30-60 seconds. Remove from heat, cover and set aside. * In a 3 1/2-quart chef's pan, bring 2 quarts of water to a rolling boil. Add the shrimp. When the water returns to a boil, adjust heat to simmer for 1 minute. * Immediately drain the shrimp into a colander and return the drained shrimp, without rinsing it, to the still warm chef's pan. Return the chef's pan to the still warm stovetop and add the slightly warm sauce. Toss to combine and set aside about 5-15 minutes. * To serve, evenly portion a bed of warm rice onto each serving dish. Top each portion of rice with 8-10 warm shrimp and drizzle any and all remaining warm sauce over all. Garnish with cilantro leaves and a squirt or two of fresh lime juice.

Creamy Ranch Corn Salad

Creamy Ranch Corn Salad 2 cans drained whole kernel corn 1-2 cloves garlic, minced 2-3 chopped green onions 1 medium tomato, seeded and diced 1/2 cup diced red or green pepper 1 cup bottled ranch dressing Gently combine over and refrigerate until ready to serve

Mexican Grilled Corn On The Cob

Mexican Grilled Corn On The Cob 4 ears of corn 1/2 c sour cream chili powder salt pepper 4 lime wedges Cut of both ends of the corn so that the cob is exposed on one end and most of the stalk cut gone from the other, leaving the husk on. Fill your sink or a large pot with water. Soak the corn in the water for 15 minutes. (This allows some water to get inside so that the corn steams while on the hot grill, and also makes the husks wet so that they don’t catch fire.) While the corn is soaking, preheat the grille to 350º. Remove the corn from the water and shake off most of the moisture. Cook the corn over direct heat for 15–20 minutes, making sure to turn every 5 minutes. Remove the corn from the grille. Carefully shuck the corn, remove all of the husks and corn silk. (I use an oven mitt to grasp one end to keep from burning my hands.) Using your fingers or a butter knife spread a thin layer of sour cream all over the entire cob. Sprinkle the corncob with the chili powder, salt, and pepper. Spritz with fresh squeezed limejuice.

Crawfish Cornbread

Crawfish Cornbread 2 cups yellow cornmeal 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon Creole or Cajun seasoning 6 eggs 2/3 cup vegetable oil 1 yellow onion, finely diced 8 ounces cheddar cheese, grated 1 (12-ounce) bag frozen corn, thawed 2 pounds crawfish tail meat, finely chopped 1 (4-ounce) can diced jalapenos Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed. Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

Stuffed Bell Peppers

Stuffed Bell Peppers Bell peppers cut in half Ground meat or ground turkey Shrimp or crawfish Bread crumbs Cooked long grain rice Fresh seasoning( Onion bell pepper and garlic) Any broth Dry seasoning to taste Cut bell peppers in half and clean centers Boil them for about 15-20 minutes until tender but still intact. Cook ground meat (drain) and add fresh seasoning and cook down. Add chopped shrimp and crawfish tails to mixture. Gradually add bread crumbs and cooked rice. The consistency should be more meats than rice and bread crumbs. Add broth until your mixture starts binding together. Add dry seasonings to taste. After bell peppers are cool take a large ice cream scoop. and fill your peppers. Place in oven with about a cup of water covered with foil for about 25 minutes on 350 degrees . Take the foil off and let cook uncovered until top gets toasty. Enjoy

Apple Dumplings

Apple Dumplings 1 teaspoon Cinnamon, Ground 1/4 teaspoon Nutmeg, Ground 1 package (15 ounces) refrigerated pie crusts 4 apples, such as Gala or Braeburn, peeled, cored and halved 8 teaspoons butter, divided 1 cup firmly packed light brown sugar 1 cup water 2 tablespoons butter 1 teaspoon Pure Vanilla Extract Preheat oven to 500°F. Mix cinnamon and nutmeg in small bowl. Prepare crusts as directed on package. Sprinkle spice mixture evenly on surface of each crust. Cut each crust into 4 equal pieces. Place 1 apple half in center of each piece of crust. Fill center of each apple half with 1 teaspoon of the butter. Carefully fold crust up over apple half, pinching seams together to seal. Place dumplings, seam-side down, in greased 13×9-inch baking dish. Bring sugar, water and 2 tablespoons butter to boil in small saucepan. Remove from heat. Stir in vanilla; set aside. Bake dumplings about 10 minutes or until crust begins to brown. Reduce oven temperature to 350°F. Pour sauce over dumplings. Bake 40 to 45 minutes longer or until apples are tender and pastry is golden brown. Serve warm with ice cream or whipped cream, if desired.

Spicy Cajun Bread

Spicy Cajun Bread This recipe is a spicy hot treat for all you pepper bellies out there 1 cup of warm water 3 Tbs sugar 1 tsp of salt 1/2 tsp Cajun seasoning 1/2 tsp of garlic powder 1/2 tsp of Italian dry herbs 1/2 tsp Cayenne pepper 1/4 cup of chopped jalapeños or less if this is too spicy 3 Tbs of Coconut Oil or Canola 3 cups of bread flour 2 1/4 tsp active dry yeast for bread machines. Add water, sugar, seasonings and oil then the flour then the yeast on top of the flour. Bake on Basic/White setting then cool on wire rack when done.

Cinnamon Fry Bread

Cinnamon Fry Bread 3 cups of all purpose flour 3 Tsp of baking powder 1/2 Tsp. of salt 1/2 cup milk 1 to 2 cups of very warm water (not too hot but not luke warm either) Cinnamon and Sugar for topping Mix flour, baking powder and salt well. Slowly add in the warm water and milk to the mixture and mix with a wooden spoon until you get a doughy consistency. Cover the bowl of dough and leave for 30 mins. Once your dough is ready, Use a rolling pin to make them flat and cut into strips Fry in med high heated oil You know the bread is ready to flip over when you see the edges turning brown. Immediately remove from oil and sprinkle with sugar and cinnamon. Enjoy

Crawfish-Stuffed Deviled Eggs

Crawfish-Stuffed Deviled Eggs 8 large eggs 2 tablespoons butter 1/2 small onion, finely diced 1/2 stalk celery, finely diced 1 small jalapeno, finely diced 1/2 small poblano, seeded and finely diced 1/4 - 1/2 teaspoon cayenne pepper 1 teaspoon paprika salt & pepper 1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped) 2 teaspoons fresh chives, minced 1 tablespoon fresh lemon juice (1/2 lemon) 3 tablespoons mayonnaise 1 tablespoon Creole mustard Hard boil your eggs and let them cool. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside. In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool. Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture. Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail. 16 servings (1/2 egg)

Pina Colada Cake

Pina Colada Cake 1 yellow cake mix (or a coconut cake mix) ingredients listed on your cake mix box (likely eggs, water and oil) 1 can cream of coconut 8 oz thawed whipped cream that has defrosted in the fridge 1-2 cups shredded coconut (I used half a bag) Prepare your yellow cake mix as the box instructs. Spray the inside of a 9×13 cake pan with non-stick spray. Bake cake according to the box directions. Likely at 350 degrees for 30 minutes or till done Immediately when the cake comes out of the oven, use a toothpick to poke holes in the cake. Lots and lots of holes. Shake the can of cream of coconut well before you open it. Once open, pour the entire can over the cake. Now, let the cake cool 100%. Once the cake is cool, grab your thawed, but still in the refrigerator, whipped cream and ice the cake,,,Sprinkle coconut flakes over the cake. Refrigerate until you are ready to serve

Saturday, July 25, 2015


CHICKEN & DUMPLING BAKED CASSEROLE 3-4 cups of rotisserie chicken 1/4 cup (1/2 stick) of unsalted butter 1 cup of self-rising flour 1 cup of milk 2 cups of chicken stock/broth 1 (10.75 ounce) can of Campbell's original condensed cream of chicken soup Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir. Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving. To make this an all-in-one meal by adding drained canned mixed veggies, or cooked/steamed frozen or fresh veggies. Cook 2 sliced carrots, 2 sliced celery stalks, a diced potato and a chopped onion, in about 3 cups of chicken broth. When the veggies are tender, drain but reserve the broth. Put the veggies on top of the shredded chicken and add about 1-1/2 cups of frozen peas. Finished as above, using the reserved broth from the veggies.

Pecan Pie Cobbler

Pecan Pie Cobbler 1 Box refrigerated pie crusts, softened as directed on box 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 1/2 teaspoons vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavor cooking spray 2 cups pecan halves Vanilla ice cream, if desired Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Friday, July 24, 2015

Pineapple Coconut Cream Pie with Bananas in Coconut Cookie Crust

Pineapple Coconut Cream Pie with Bananas in Coconut Cookie Crust 1 1⁄2 cups shortbread cookies, crumbs (about 20 cookies) 1 2⁄3 cups coconut, divided 1⁄3 cup melted butter 1 large banana, sliced 1 1⁄2 cups cold milk 1 (4 ounce) package instant vanilla pudding 1 (8 ounce) can crushed pineapple, drained well 2 cups Cool Whip, thawed Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake at 325 degrees for 10 minutes or until golden. Cool and arrange banana slices on bottom of crust. Pour cold milk into large bowl and add pudding mix. Beat with wire whisk for 1 minute. Stir remaining cup of coconut into pudding and spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Refrigerate 4 hours or until set.


CHEESY NOODLE BAKE 2 lbs Hamburger Meat 1 16 oz. bag of Extra Wide Egg Noodles 1 15 oz. of Ricotta Cheese 1 16 oz. of Sour Cream 1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano 1 15 oz. can of Hunts Tomato Sauce original flavor 2 Cups of Shredded Sharp cheese (See below before deciding) Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes. ~On the 2 Cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Parmesan~


CALIFORNIA CHICKEN CASSEROLE 16 ounce bag frozen California blend vegetables, thawed * 2 cups diced, cooked chicken 4 ounce can mushrooms, drained 2 stalks celery, finely chopped 1 small onion, chopped 2 tablespoons butter 1/4 cup mayonnaise 1/4 teaspoon salt, or to taste 1/2 teaspoon pepper 1/8 teaspoon garlic powder 2 ounces pimientos, diced 6 ounces Swiss cheese, shredded Place the California blend vegetables and the chicken in a greased 9-inch square baking dish. In a medium skillet, sauté the mushrooms, celery and onion in the butter until very soft and a little browned, about 8 minutes. Stir the mayonnaise and seasonings into the vegetables until well coated. Mix in all of the remaining ingredients along with the sautéed vegetables. Cover the baking dish with foil and bake at 350º for 40 minutes. Uncover and bake 5-10 minutes longer until the casserole is browned and bubbly. Makes 4-6 servings Can be frozen

Thursday, July 23, 2015

Taco Stuffed Shells

Taco Stuffed Shells 1 lb ground beef 1 package taco seasoning 1 4 once package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 1/2 cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter. Pour salsa in the bottom of a 9 x 13 inch baking dish. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce. Cover and bake in the oven at 350 degrees for 30 minutes. After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Piña Colada Sorbet

Piña Colada Sorbet 3 cups fresh pineapple, peeled and cored 1/2 cup sugar 3/4 cup coconut milk 1 tbsp dark rum (optional) Cut the pineapple into chunks. Puree in a blender with sugar, coconut milk, and rum if using until smooth. Chill thoroughly then freeze in your ice cream maker according to manufacturers directions. Makes 1 quart.


PINK LADY SALAD 1 8 oz carton Cottage Cheese 1 container of Cool Whip topping. thawed 1 3 oz box Jell-o, Strawberry flavor 1 cup flake Coconut 1 small can Crushed Pineapple, drained 1/2 cup chopped Pecans Stir strawberry jello into Topping. Add cottage cheese and pineapple. Then add the coconut and pecans. chill before serving.

Banana Bread Cookies

Banana Bread Cookies 1 cup butter flavored shortening 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 banana, peeled and mashed 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons butter 1/3 cup confectioners' sugar 1 tablespoon milk 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets. Bake 10 to 15 minutes in the preheated oven, or until lightly browned. In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies.

Banana Pudding Cake

Banana Pudding Cake 1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant banana pudding mix 4 eggs 1 cup water 1/4 cup vegetable oil 3/4 cup mashed bananas 2 cups confectioners' sugar 2 tablespoons milk 1 dash vanilla extract 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Wednesday, July 22, 2015


NUTTY MAPLE POPCORN 8 cups plain popped popcorn 1 cup pecan pieces, toasted 6 tbs unsalted butter 1 1/2 cups maple syrup 1/2 tsp maple extract 1/2 tsp cinnamon Line a baking sheet. Combine popcorn and nuts in a bowl. Melt butter in a pan. Add maple syrup. Clip a candy thermometer to side of pan. Add 1/2 tsp salt, bring to a boil, cook without stirring until 290 degrees. Remove syrup from heat. Stir in maple extract and cinnamon, then pour over popcorn mixture, stir. Season with salt. Spread on baking sheet, cool before breaking into bite size pieces. SERVE


ONION DIP DEVILED EGGS 8 eggs 1/2 cup light sour cream and onion dip 1 tsp. mustard 1/4 tsp. each, salt and pepper 2 tbsp. chopped fresh chives 1 tbsp. chopped fresh parsley 1/8 tsp. paprika In a pot, over high heat, cover eggs with 1 inch of water and bring to a boil. Cover, remove from heat. Let stand 15 minutes. Drain. Cover eggs with cold water. When eggs are cool, peel and halve lengthwise. Transfer yolks to a bowl, reserve egg whites. Mash yolks with dip, mustard, salt and pepper until smooth. Stir in chopped chives and parsley. Spoon mix into egg whites. Sprinkle with paprika.

Buttermilk Orange Cupcakes

Buttermilk Orange Cupcakes Cupcakes 1/2 cup butter or margarine, softened 1 cup granulated sugar 2 eggs 1 teaspoon baking soda 2 cups flour 1/4 teaspoon salt 2/3 cup buttermilk Orange Sauce Juice of 2 oranges Grated rind of 1 orange 1 cup granulated sugar Cream butter and sugar, adding eggs one at a time. Sift in dry ingredients alternately with buttermilk. Fill greased miniature muffin pans less than 1/2 full. Bake at 375 degrees F for 12 minutes. As soon as removed from oven, add sauce. Orange Sauce: Mix and cook ingredients until sugar is dissolved. Spoon 1 teaspoon orange sauce over each cake when removed from oven but still in pans. After adding sauce, let cupcakes cool in pans, then remove. Serve warm or cold.

Orange French Toast

Orange French Toast 4 eggs 1/3 cup frozen orange juice - thawed 1/2 cup sugar 1/2 cup milk 1/4 cup heavy cream 1 teaspoon vanilla 16 slices French bread, each 3/4 inch thick Orange Sauce 1/3 cup butter 2 tablespoons sugar 1 cup frozen orange juice concentrate, thawed 1/2 cup water Spray an 8 x 8 dish casserole dish with cooking spray. Cut the bread into 3/4 inch slices. Tear into bite size pieces and place in dish. Mix together the egg, milk, cream, orange juice, vanilla and sugar. Pour over bread. Cover and refrigerate for at least 8 hours and up to 24 hours. Bake at 350 degrees for about 40 minutes. Make the sauce while the casserole is baking. Place the orange juice, sugar and water in a saucepan. Bring to a boil. Remove from heat. Let set for 10 minutes. Add the cold butter, whisking while it melts.

Tuesday, July 21, 2015

Fresh from my garden jalapeño poppers

Fresh from my garden jalapeño poppers 8 ounces cream cheese softened Shredded cheddar 1/2 cup Cooked bacon diced 15 jalapeño sliced in half and cleaned Flour, milk ,bread crumbs oil Stuff the jalapeño halves with cheese mix Dip in milk, than flour let rest for ten minutes Dip in milk again than bread crumbs let rest ten minutes Dip in milk and bread crumbs again let rest ten minutes Fry in 360 oil for 2-3 minutes yummy!

Home made strawberry ice cream

Home made strawberry ice cream using fresh strawberries AND No ice cream maker used! 1 cup whole milk 3/4 cup heavy cream 2 cups strawberries 8 Tbls sugar Put in blender until smooth cover and freeze 4 hours Take out and let sit until soft enough to cut up and put back in blender, blend until smooth again put back in bowl cover and freeze over night! Yummy

Monday, July 20, 2015

Spicy Fried Pork Chops

Spicy Fried Pork Chops 10 1/4 inch thin bone in pork chops 2 cups flour 1/2 cup hot sauce 2 eggs, beaten 1 tablespoon creole seasoning 1/2 tablespoon black pepper 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1/2 tablespoon paprika cooking oil For the Gravy: 3 cups beef broth, low sodium 1/2 cup heavy cream 3 tablespoons flour 2 tablespoons olive oil 2 tablespoons butter 2 teaspoons black pepper 2 teaspoons creole seasoning 2 teaspoons garlic powder 2 teaspoons onion powder dash of hot sauce Rinse pork chops, pat dry and place in a large dish. Mix seasoning blend and add 1 tablespoon of seagoing blend to flour, mix well. Add beaten egg, hot sauce, and remaining seasoning to pork chops, mix well. Cover and marinate in the refrigerator for about 1 hour. To Fry Pork Chops: Add cooking oil to a large deep pan, not more than half full. Heat oil to 350 degrees. Dredge pork in flour, tapping off excess flour. Add pork to hot grease and fry 4-5 minutes per side. Remove from grease, drain on paper towel and serve

Pina Colada Pie

Pina Colada Pie Yield: 8 or 9 inch pie One Unbaked Pie Crust Pineapple Filling 2/3 cup sugar 3 tbsp cornstarch 16 oz can crushed pineapple, with juice 2/3 cup water 1/4 tsp vanilla Coconut Cream Filling 6 oz. cream cheese, softened 1/2 cup sugar 2 tsp coconut extract 1 tbsp coconut rum 6 oz cool whip Whipped Cream 2/3 cup heavy whipping cream 1/4 cup + 2 tbsp powdered sugar 2 tbsp pineapple juice 1/4 tsp coconut extract Bake pie crust in an 8 or 9 inch pie pan according to package instructions. Set aside to cool. Combine sugar and cornstarch in a saucepan. Stir in pineapple, including juice (except reserve 2 tbsp juice for whipped cream), and water. Cook over medium-high heat, stir constantly until mixture thickens and come to a boil, about 10 minutes. Allow to boil for 1 1/2 minutes, then remove from heat. Stir in vanilla extract and set aside to cool for about 10 minutes. Meanwhile, beat cream cheese, sugar, coconut extract and coconut rum together in a medium sized bowl until smooth. Stir in whipped cream. Pour filling into cooled pie crust and smooth into an even layer Top cream cheese mixture with pineapple mixture. Spread into an even layer. Refrigerate until firm. To make the whipped cream, whip heavy whipping cream until it begins to thicken. Add powdered sugar, pineapple juice and coconut extract and whip until stiff peaks form. Spread whipped cream on the top of the pie and top with pineapple slices, toasted coconut and cherries.

Adult Cherry Limeade

Adult Cherry Limeade 4 oz. Cherry flavored vodka {I used Smirnoff} 6 maraschino cherries, without stems 2 maraschino cherries, with stems 1 lime Lemon-Lime soda Fill 2 16 oz. glasses with ice Gently muddle cherries, put 3 in each glass Pour 2 oz. of vodka in each glass Cut lime into 4 wedges, squeeze juice from one wedge in each glass Fill with lemon-lime soda Garnish glasses with remaining 2 wedges and stemmed cherries

Thursday, July 16, 2015

Easy Beef Enchilada Casserole

Easy Beef Enchilada Casserole 1 pound ground beef 2 tablespoon taco seasoning 1 ten ounce can enchilada or taco sauce 3/4 cup water 1/2 cup salsa 12 corn tortillas 1 cup shredded Monterey Jack and/or Cheddar cheese Sour cream and lime wedges for garnish Combine beef and taco seasoning in large skillet and cook over medium high heat 8-10 minutes or until meat is no longer pink. Add sauce, water and salsa and bring to a simmer. Simmer for one more minute then remove from heat. As beef mixture cooks, place tortillas in a stack and cut into one inch squares, using a pizza cutter or kitchen shears. Arrange half the tortilla pieces evenly in a microwave-safe casserole. Top with half the beef mixture and half the cheese. Repeat with remaining tortillas, beef and cheese. Microwave casserole on high for 3-5 minutes or until cheese is melted. Serve with sour cream, lime wedges, or any taco toppings

Crock Pot Ranch Cream Cheese Chicken

Crock Pot Ranch Cream Cheese Chicken 4 boneless skinless chicken breasts 2 Tablespoons butter, melted, divided 1 - 10 3/4 ounce can cream of chicken soup 1 - 8 ounce block cream cheese, cubed 1/2 cup chicken broth 1 - one ounce package dry ranch dressing packet 1/2 teaspoon minced garlic 1/2 teaspoon paprika 1/4 teaspoon dried parsley flakes 1/8 teaspoon dried oregano Place your washed and dried boneless, skinless chickens breast in a single layer in your crock pot. Sprinkle with paprika. Sprinkle the whole packet of dry ranch dressing evenly over the chicken breasts. Drizzle 1 Tablespoon of melted butter over the chicken breasts. Cover and cook on the low setting of your crock pot for 4 hours. After the 4 hours, melt the remaining 1 Tablespoon of butter in a medium saucepan. Add the minced garlic and sauté slightly. Add the cream of chicken soup (no water added), the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. whisk on medium heat until smooth. Add mixture to crock pot, cover and continue to cook on low for 1 1/2 to 2 hours.

Mahogany Chicken Wings

Mahogany Chicken Wings 1/2 cup ketchup 1/4 cup honey 1/2 cup soy sauce 2 cloves garlic or 2 cloves bottled garlic 5 -6 lbs frozen chicken wings Mix ingredients. Pour over wings. Make a single layer of wings on baking sheet. Cook for 1 hour at 400 degrees.


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.

Cheeseburger Pie

Cheeseburger Pie 1 lb lean ground beef 1 large onion chopped 1/2 teaspoon of seasoned salt 1/2 teaspoon of garlic powder a dash or worstechire sauce 3/4 cheddar shredded 1/4 mozzarella shredded 1 cup of milk 1/2 cup of Original Bisquick mix 2 eggs Heat oven to 400. Spray a 9 inch pie plate with non-stick cooking spray Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. Stir in salt, garlic powder and worsteshire sauce and then spread in pie plate Next, sprinkle the shredded cheese on top of the beef In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean Bake in oven for 25 minutes

5-Layer Mexican Dip or Nachos Supreme

5-Layer Mexican Dip or Nachos Supreme 1 (15 ounce) cans spicy refried beans 1 cup sour cream 2/3 cup mayonnaise 1 (1 ounce) package lawry's taco seasoning mix ( or recipe #117797, to taste) 2 (4 ounce) cans diced green chilies ( or salsa) 4 somewhat firm avocados, diced small 2 tablespoons fresh lemon or 2 tablespoons lime juice 1 teaspoon salt 1/4 teaspoon garlic powder 2 cups cheddar cheese, shredded 2 cups green onions, chopped 2 cups tomatoes, chopped 6 ounces chopped black olives 3 tablespoons chopped fresh cilantro tortilla chips, warmed ( such as Scoops) In a 13 x 9-inch glass serving dish, spread the refried beans. Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans. Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles. Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles. Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro. May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes. Serve with warm tortilla chips (we like Tortilla Scoops). TO MAKE NACHOS SUPREME:. Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted.

Wednesday, July 15, 2015

Creamy Bacon and Cheese Dip

Creamy Bacon and Cheese Dip 16 ounces sour cream 8 ounces cream cheese, softened 2 cups (8 oz.) shredded Cheddar cheese 1 jar (3 ounces) bacon bits 1 cup chopped green onions 1 envelope onion soup mix crackers Assorted fresh vegetables (optional) Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).


HAMBURGER STEW 2 pounds ground beef - extra lean or ground turkey 2 medium yellow onions, chopped 2 cans (14-1/2 ounces each) stewed tomatoes... 1 can Rotel tomatoes 8 medium carrots, thinly sliced 4 celery ribs, thinly sliced 2 medium potatoes, peeled and cubed handfull of fresh mushrooms 1.5 cans low sodium beef broth 1 to 2 tablespoons salt 1 to 2 teaspoons pepper Cook beef over medium heat; drain. Saute onion, carrots, mushrooms and celery; drain. Combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and potatoes are tender. Uncover; simmer 20-30 minutes longer or until thickened.

Sweet and Salty Crackers

Sweet and Salty Crackers 1 sleeve of crackers (your choice, I use Club Crackers) 1/2 stick of butter (1/4 cup) 1/4 cup brown sugar 1/2 teaspoon cinnamon 1/4 cup chopped nuts Line a sided baking sheet with foil. Place crackers side touching on baking sheet. Melt butter then add brown sugar and cinnamon, stir till well combined. Spread or dab butter mixture onto crackers, be generous, the more the better. Then sprinkle nuts on crackers. Place in a preheated 350 degree oven for about 10 minutes. Remove from oven and let cool before trying to remove from pan. Gently peel crackers off aluminum foil and enjoy

Beef Tips in Gravy

Beef Tips in Gravy 2 lbs cubed beef stew meat 1 onion, chopped 1 package brown gravy mix 1⁄4 cup soy sauce 1⁄4 cup Worcestershire sauce 2 cups water 3 tablespoons vegetable oil 1 teaspoon garlic 1 teaspoon salt 1 teaspoon ground pepper 1 cup water In a large skillet, heat oil over high heat. Saute the onion until translucent. Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours. Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens. Serve over egg noodles.

Meatballs and Peppers

Meatballs and Peppers 12 ounces frozen meatballs (or make your own) 1 cup mixed sweet pepper, chopped 1 jalapeno pepper, finely chopped 1/2 cup onion, chopped 1/2 cup mushroom, sliced 4 tablespoons barbecue sauce Spray a non stick skillet with Pam or other no oil spray. Over medium heat brown the frozen meat balls for apprx 10 minutes. Add onions & mushrooms, cover & cook 5 minutes, stir a couple of times. Add peppers & BBQ sauce, cover & cook for a further 5 minutes

Mango Strawberry Popsicle

Mango Strawberry Popsicle 3 ingredient popsicle Mango Strawberry Coconut Water Cut up 1 mango and 2 strawberries. Put into 4 store bought popsicle holders. Fill to the top with coconut water. Freeze overnight. Share with a few friends OR Strawberry Coconut Water Popsicle 2 -4 Strawberries 1/2 cup Coconut Water Cut up strawberries place in a popsicle container. Fill with coconut water. Freeze overnight.

Honey Mustard Kielbasa and Potatoes

Honey Mustard Kielbasa and Potatoes 3/4 cup white wine or 3/4 cup beer or 3/4 cup chicken broth 1/3 cup honey mustard 2 tablespoons brown sugar, packed 1 lb kielbasa, 1-inch pieces 4 medium potatoes, 3/4-inch cubes 1 large onion, sliced parsley, garnishment In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar. In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture. Toss to coat well. Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally. Garnish with parsley.

Bacon Dogs

Bacon Dogs 1 lb hot dog 6 ounces barbecue sauce 8 slices bacon (8 to 10) Dip each hot dog into barbecue sauce. Wrap with bacon slice. Secure with toothpicks. Grill until bacon is crisp. Serve on hot dog buns.


CROCKPOT GUMBO 3 tablespoons flour 3 tablespoons oil 1/2 pound smoked sausage, cut into 1/2 inch slices 2 cups frozen cut okra 1 large onion, chopped 1 large green bell pepper, chopped 3 cloves garlic, minced 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon pepper 1 can (14.5 ounce size) diced tomatoes, undrained 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed 1 1/2 cup uncooked regular long-grain white rice 3 cups water In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice



Homemade Egg Noodles

Homemade Egg Noodles 2 cups flour (all purpose) 1/4 teaspoon salt 2 medium eggs 1/4 cup water In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole. Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out. Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can. Cook in a broth that's boiling and then reduce to simmer for 25-30 minutes.

Sugar Hand scrub

Sugar Hand scrub kind of like Mary Kay's Satin Hands...only cheaper! GREAT GIFT IDEA! - make, put in mason jar, tie with bow, add a tag! Oooooor.......hog it all to yourself Cheap and easy! Fill mason jar 3/4 of the way full with sugar. Then add dawn dish soap (I use the pink one that has the olay in it, smells good and moisturizes) until it reaches just below the mouth of the jar. Stir the sugar and soap together until it is paste like. If it seems to be too runny, add a little sugar at a time until it is the desired consistency.

Brown Butter Thick Cut Pork Chops

Brown Butter Thick Cut Pork Chops 2 bone in pork loin thick cut pork chops (mine were just over 1" thick) 1/8 C. soy sauce 1 T. balsamic vinegar 1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper. Combine and store in an airtight container) 1/2 tsp. Adobo 2 T. butter (not margarine) Whisk together the soy sauce, vinegar, house seasoning and Adobo. Place the chops in a ziploc bag and pour in the marinade. Place in the fridge for at least 2 hours. When ready to cook, place the butter in an iron skillet and place in the oven as it preheats to 425 degrees. Once the oven is good and hot, remove the pan and place the chops in the hot butter. Return to the oven and cook for 20 minutes turning the chops halfway through cooking. Remove and allow the chops to rest in the pan for 5 minutes before serving.


MELT IN YOUR MOUTH CHICKEN 1/2 cup parmesan cheese 1 cup Greek yogurt -plain 1 tsp garlic powder 1 1/2 tsp seasoning salt (I use very little) 1/2 tsp pepper Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!


HAWAIIAN STYLE TERIYAKI CHICKEN 3 pounds chicken thigh ( boneless, skinless ) 1 cup soy sauce 1 cup water 1 cup sugar 5 clove(s) garlic ( 3-5 cloves, crushed ) 1 ginger root ( 2-3 slices, cut thin and lengthwise ) This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce. Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later. After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.

Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler 1 stick ( 1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, capped and washed (you can use as many strawberries as you want) 4 ounces cream cheese, cut in small pieces Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.


PINEAPPLE BUNDT POKE CAKE 1 20 oz.can Crushed Pineapple 1 Box Yellow Cake Mix 1 Package Instant Vanilla Pudding ( 4 serving size) 4 eggs 3/4 cup Vegetable Oil 1 Vanilla Bean Pod, split in half 1 cup powdered sugar 1 Tbsp butter melted Confectioners Glaze (*** recipe below) Preheat oven to 350F. Spray 12-cup bundt pan with cooking spray. Drain pineapple; measure ¾ cup juice to use with cake mix. Reserve remaining juice for soaking mixture. Beat cake mix, pudding mix, eggs, oil and ¾ cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Soaking Mixture: Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired. ***Confectioner’s Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.


BREAKFAST HASH 1 lb Breakfast Sausage of your choice 6 Eggs 1/4 Cup of Milk 1 Green Pepper 1 Yellow Onion 1 Bag Southern Style Hash browns (thawed) 1/4 Cup Chicken Broth 1/2 Stick Butter Franks Hot Sauce (to your liking) 3 Cups Shredded Cheese of your choice Salt & Pepper to Taste Cook onions and green peppers till soft (about 10 minutes) Mix Sausage in and cook till done. Add Thawed Potatoes, Chicken Broth, 1/2 Stick Butter, Hot Sauce and Salt & Pepper. Stir gently so the potatoes do not break down! Add 1 Cup Cheese and Stir. If you are using an oven proof skillet then mix the eggs and milk and pour over the entire mixture. Add the two cups cheese to the top. If you are not using an oven proof skillet transfer mixture to a casserole dish THEN pour egg mixture and cheese over it. Bake at 350 until eggs are set and cheese is melted. Should take about 15 minutes depending on your oven

Cream Cheese Apple Muffins

Cream Cheese Apple Muffins 1 (8 ounce) package cream cheese 1 1/2 cups sugar 4 eggs 1 cup milk 1/2 cup butter or 1/2 cup margarine, melted 2 teaspoons lemon juice 2 teaspoons vanilla 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups diced apples, peeled 1 cup bran flakes Topping 3 teaspoons sugar 2 teaspoons cinnamon In a mixing bowl, combine the cream cheese, sugar, eggs and milk, butter, lemon juice and vanilla. Beat until smooth. Combine the flour, baking powder, baking soda, and salt, stir in to cream cheese mixture just until moistened. Fold in apples and bran flakes. Fill greased or paper lined muffin cups 2/3 full. Sprinkle topping over. Bake at 375 for 20-25 minutes .

Sweet & Savory Meatloaf

Sweet & Savory Meatloaf 5 strips bacon, cooked & crumbled 1/3 C. diced onion 1 C. chopped mushrooms (optional) 2 lbs. lean ground beef 1 tsp. garlic powder 1 1/2 tsp. chili powder 1 tsp. black pepper 1/2 tsp. salt 1 1/2 tsp. worcestershire sauce 1 large egg 8 oz. tomato sauce 4 slices honey wheat bread (I used 2 heels and 2 regular), crumbled In the same pan you cooked the bacon in, leave 1 T. bacon grease and saute the onions and mushrooms for 5 minutes. Remove from the heat. In a large mixing bowl; combine all ingredients, leaving a few pieces of crumbled bacon for the topping. Once the meat is all pulled together, place in a baking dish and flatten out to about a 9x9 in size or into a loaf, whichever you prefer. Bake in a 425 degree oven for 35 minutes. Remove and top with the following topping and return to the oven for 10 minutes. Let rest 5 minutes before serving. Topping: 1/4 C. ketchup 1 T. yellow mustard 1 T. honey remaining bacon pieces Stir together the ketchup, mustard and honey. Spread over the meatloaf and top with the bacon pieces.

Cajun Stuffed Bell Peppers

Cajun Stuffed Bell Peppers 4 med or 3 large sweet bell peppers orange, red or yellow 1 lb. of ground beef or 1 lb. ground turkey/sausage blend 1 cup of cooked rice 2 Tbsp minced or chopped dry onion 1/2 teaspoon of Cajun seasoning (I use Slap ya Mama) 1 Tbsp minced garlic 1/4 tsp sea salt 1/4 tsp black pepper 1 can of Rotel tomatoes, drained 1 10 oz can tomato puree 2-3 tablespoons of fresh, dry or panko bread crumbs 6-8 very thin slices of cheddar cheese Preheat oven to 350 degrees F. Cut the peppers lengthwise and scrape out seeds and ribs. Mix together rice, onion, garlic, sea salt, black pepper, cajun seasoning. Add 1/2 can of the tomato puree and 1/2 can Rotel. Add this mixture to raw ground beef or ground turkey and Mix Well. Pour 1/2 cup of water into the bottom baking dish and place peppers in the dish. Scoop the beef and rice mixture evenly into each pepper half, topping each off until you use all of the filling. Mix the remaining 1/2 can Rotel tomatoes with the remaining tomato puree, and spoon evenly over the tops of each pepper and sprinkle each with 1/2 tsp panko bread crumbs (can use 1 tsp if desired). Bake tightly covered at 350 degrees F for 60 minutes, or until peppers are tender and filling is cooked through. Remove, add 1 slice of cheese to top, and return to oven until cheese melts. Hint: If you would like it spicier use the HOT Rotel and double the Slap ya Mama (cajun seasoning)


HOMEMADE PASTA SAUCE 12 whole fresh tomatoes (Roma are recommended for sauces) 2 1/2 tbsp Italian seasoning 2 Bell peppers diced 2 onions diced 1 Tb minced garlic 1 Tb onion powder 1 tsp garlic salt Boil tomatoes 10 min remove place in cool water take core out and skin tomato dice and put in pot with rest of ingredients cook on low for 3hrs Great pasta sauce can add any of your fav spices to make it your own

Mexican Chip Casserole

Mexican Chip Casserole 1 lb ground Beef 1 Med. onion chopped 1 garlic glove, minced 1 can 10 3/4 ounces condensed Cream of Mushroom Soup 1 Can of Fiesta Corn 1 Can Chopped Green Chilies.. 4 oz 1 10 1/2 ounce package of corn chips 1 can 10 ounce enchilada sauce 1 to 2 cups ( 4to 8 ounces) shredded Colby-Monterrey Jack Cheese In a skillet, cook beef, onion and garlic over med, heat until meat is no longer pink and onion is tender,, drain... Add Soup, corn and chilies.. mix well. In a ungreased shallow 3 qt. baking dish, layer meat mixture , chips and sauce.. top with cheese.. Bake, uncovered at 350 for 8 to 10 min. or until heated through.

Tuesday, July 14, 2015

Oven-Roasted Apple Slices

Oven-Roasted Apple Slices 2 tbsp. butter 2 large baking apples, peeled, cored, and sliced 2 tbsp. brown sugar 1 tbsp. white sugar 1/2 tsp. cinnamon 1/4 tsp. allspice Pinch ground cloves 2 tbsp. cool water 1/2 tsp. cornstarch Preheat oven to 400 F. Add butter to casserole dish or heat-safe skillet and place in oven to melt. Meanwhile, place apple slices in mixing bowl and toss with brown sugar, white sugar, cinnamon, allspice, and cloves. Add apple slices to melted butter, stir to coat. Roast at 400 degrees for 15 minutes. Remove apples from oven. Stir together water and cornstarch and add to apples. Stir to combine. Return apples to oven for an additional 5 minutes, or until syrup is thickened slightly and apples are tender. Let cool 5 minutes before serving

Fantastic Taco Casserole

Fantastic Taco Casserole 1 lb lean ground beef or ground turkey 1 (1 1/4 ounce) packages taco seasoning 1 (15 ounce) cans refried beans 1 cup shredded regular or low fat monterey jack or mexican mix cheese, divided (I would not use fat free with this recipe, it doesn't melt very well) 1 cup salsa, any type 2 green onions, chopped 1 tomato, chopped 2 cups corn chips ( coarsely crushed or chopped) Brown ground beef and drain. Add taco seasoning and cook according to package directions, adding proper amount of water. Put corn chips on bottom of 8x8" dish. Cook refried beans on stove until hot. Add 1/2 cup cheese and 1 cup salsa. Stir until combined. Pour beans over corn chips in dish. Add beef to top of beans. Sprinkle remaining cheese over top. Sprinkle green onions over cheese. Bake in a 375 degree oven until the cheese is nicely melted. Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Monday, July 13, 2015

Avalanche Bark

Avalanche Bark 1 (12 oz) bag white chocolate chips 2 heaping Tbsp. creamy peanut butter 3 cups crispy rice cereal 1/2 cup mini chocolate chips 1 1/2 cups miniature marshmallows In a large, microwave-safe bowl, melt white chocolate chips with peanut butter for about 40 seconds. It won't look like it has melted when it comes out of the microwave, but trust me, it's hot enough. Just stir together until all the white chocolate chips are melted. Add crispy rice cereal to mixture and wait about 10-15 minutes until the mix has reached room temp. (Don't put it in the fridge.. you don't want it to harden quite yet). Add mini chocolate chips and marshmallows. Stir until well combined. Grease a 9x13 baking pan. Press mixture down into the pan with a greased spoon or hand (but not TOO hard, you don't want to smash the rice cereal). Place in the fridge for about 30 minutes or until hardened. Cut into squares and serve!

Peanut Butter Popcorn

Peanut Butter Popcorn 2 bags popped microwave popcorn (I use light butter or plain) 1 c. brown sugar 1 c. light corn syrup 1 c. peanut butter Pop the microwave popcorn. Remove any unpopped kernels and place in large bowl. In medium saucepan combine brown sugar and corn syrup. Bring to boil over medium high heat stirring frequently. Remove from heat and whisk in peanut butter. Pour over popcorn and stir until well coated.

Orange Pineapple Cake

Orange Pineapple Cake 1 lemon or yellow cake mix 4 eggs 1/2 cup oil 1 8 oz. can mandarin oranges, do not drain 1 3.9 oz box of instant vanilla pudding mix 1 15 oz can crushed pineapple, do not drain 1 16 oz container of whipped topping or whipped cream (I use Cool Whip) Cake: Mix the first four ingredients in a large bowl. Pour cake batter into a 12x18 pan. Bake at 325 degrees for 15 minutes. Let cake cool before adding frosting. Frosting: In a mixer, or with a blender, beat pudding mix, crushed pineapple, and whipped topping together and spread generously over the cooled cake. The frosted cake should be kept in the refrigerator until it is served.

Easy Fish Tacos

Easy Fish Tacos 6-7 small corn or flour tortilla shells 8-10 battered fish fillets, fully cooked 1 c. shredded cabbage pico de gallo (see below) sauce (see below) Cotija or feta cheese (to taste) cilantro (to taste) SAUCE: 1/2 c. mayo 1/2 c. sour cream 1/2 bunch cilantro, chopped 2 tsp. diced jalapeno 1/2 tsp. cumin 1 tsp. cayenne 1 Tbsp. lime juice salt & pepper to taste PICO DE GALLO: 2 plum tomatoes, diced 2 Tbsp. FRESH cilantro, chopped 1 avocado, diced dash salt dash pepper 1 Tbsp. lime juice Instructions Put a piece of fish in each tortilla shell, top with cabbage, sauce, pico, feta, and fresh cilantro. SAUCE: Mix all ingredients together until well blended. PICO DE GALLO: Toss all ingredients together and let sit in the fridge for about 30 minutes.

Homemade Vanilla Granola

Homemade Vanilla Granola 8 c. oats 2 c. sliced almonds 1 c. wheat germ 1 c. brown sugar 1 tsp. salt 1 tsp cinnamon craisins or raisins, to taste (optional) 3/4 c. canola oil or coconut oil 1 c. honey 3 Tbsp. vanilla (use the real stuff if you have it-- it tastes much better) Preheat oven to 300-degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 20-30 minutes. Remove from oven and leave on pans until the granola hardens (it may be a little chewy and that's ok.. if you prefer it not to be chewy at all, allow to dry completely). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.

Breakfast Quesadillas

Breakfast Quesadillas 2-3 eggs, beaten salt & pepper, to taste diced ham, crumbled bacon and/or crumbled sausage (appx. 1/3 c.) 1 c. cheddar cheese or Monterey Jack cheese, shredded 4 flour tortilla shells salsa and sour cream (to taste) In a large skillet, scramble the eggs (add salt and pepper to taste). Add ham, bacon, and/or sausage. Remove from heat. Put 1/4 of the egg mixture and about 1/4 c. cheese on half of each tortilla and fold over. Spray skillet with cooking spray and carefully place quesadillas in (1 or 2 at a time depending on the size of your skillet). Cook over medium heat until golden brown, then CAREFULLY flip (you don't want all the egg falling out). When the cheese is melted and the tortilla is golden brown remove from pan. Repeat with remaining quesadillas. Cut in half and serve with sour cream and/or salsa

Chicken Fried Chicken with Homemade Country Gravy

Chicken Fried Chicken with Homemade Country Gravy 4 chicken breasts, halved 2 c. buttermilk 3 eggs 1/2 c. milk 2 c. flour 1 Tbsp. paprika 1/2 tsp cayenne pepper (or more if you like spicy) 1/2 Tbsp. garlic powder salt and pepper to taste oil for frying For the gravy: 1/4 c. reserved pan drippings 4 Tbsp. reserved flour mixture 2 c. chicken broth or stock 1/2 c. milk salt and pepper to taste Instructions Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller). Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight). In a shallow dish, whisk together eggs and milk, set aside. In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later). Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour. Set chicken aside on a platter or on wax paper until ready to fry. Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees. Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve. For the gravy: Drain off all but about 1/4 c. of the oil from the pan. Whisk reserved flour mixture into the oil until the four has absorbed the oil. Slowly whisk in the chicken broth and bring to a boil. Whisk constantly and reduce heat to a simmer. Once the gravy starts to thicken, slowly add milk (you may not need all of it) to thin to desired consistency, whisking constantly. Add salt and pepper to taste. Serve over chicken.

Bacon Jalapeño Popper Meatballs

Bacon Jalapeño Popper Meatballs makes approximately 50 1 tablespoon poppers 1 pound lean ground beef 2 ounces cream cheese 1 large egg 3 slices bacon, cooked and minced 3 jalapeños, minced 1/2 cup Panko bread crumbs 4 garlic cloves, pressed or minced 1/2 cup Mexican cheese blend 1 tablespoon dried oregano 1 teaspoon New Mexico chili powder 1 teaspoon kosher salt 1/2 teaspoon black pepper Preheat oven to 350°F. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, scoop out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. Bake for 20-22 minutes until lightly browned and cooked through. - See more at:

Kentucky Biscuits

Kentucky Biscuits 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 dash salt 1 tablespoon white sugar 1/2 cup butter 3/4 cup buttermilk Preheat oven to 400 degrees F (200 degrees C). In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate. Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Blackberry Dumplings

Blackberry Dumplings 1 qt Fresh or frozen (loose-pack) blackberries 1 c Plus 1 tablespoon sugar, divided 3/4 teaspoon salt, divided 1/2 ts Lemon extract 1 1/2 c All-purpose flour 2 ts Baking powder 1/4 ts Ground nutmeg 2/3 c Milk Cream or whipped cream, optional In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to serving dishes. Serve with cream or whipped cream if desired.

Ro-Tel Chicken Spaghetti

Ro-Tel Chicken Spaghetti 4 -6 chicken breasts, cooked & chopped 1 can cream of mushroom soup 1 can chicken broth 1 can Ro-Tel tomatoes 1 lb Velveeta cheese, cubed 12 ounces spaghetti, cooked & drained In a bowl mix together the soup, broth& Ro-tel tomatoes. In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese. Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste

Shrimp & Veggie Stir Fry

Shrimp & Veggie Stir Fry 1 lb. large shrimp, peeled and de-veined 1 bunch broccoli florets 1 small onion, chopped... 1 red bell pepper, chopped 4 large mushrooms, quartered 4 T. butter (or substitute for a healthier option) 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) sesame seeds (optional) Melt 2 T. of the butter over med. high heat in a skillet. Add in the veggies and cook for 3-4 minutes to soften, but still be crunchy. Remove from the skillet. Melt the remaining butter in the skillet and add in the shrimp (make sure the shrimp are dry, I use a paper towel to do this). Stir and cook for 4-5 minutes or until pink. Add the veggies back to the skillet along with the house seasoning and a sprinkling of sesame seeds. Toss to rewarm the veggies for a minute.


TEQUILA SHRIMP 1/4 cup butter 3 cloves garlic, chopped 1 1/2 pounds medium shrimp - peeled and deveined 4 tablespoons tequila 3 tablespoons fresh lime juice 1/2 teaspoon salt 1/4 teaspoon chili powder 1/4 cup chopped fresh cilantro 1 lime, cut into wedges Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.


SHRIMP FAJITAS 1 1/2 tablespoons vegetable oil, divided 1 green bell pepper, sliced 1 red bell pepper, sliced 1 pound medium shrimp - peeled and deveined 1 cup (1 small) chopped onion 1 (1.25 ounce) package taco seasoning mix 3 tablespoons water, or as needed 6 (10 inch) flour tortillas, warmed Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside. Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.


WATERMELON SANGRIA 12 cups cubed watermelon, divided 1 (750 milliliter) bottle dry white wine 1 cup vodka 1/2 cup triple sec 1/2 cup simple syrup 1 medium lime, quartered 1 orange, cut into wedges 1 cup fresh blueberries Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.


SUNSET SANGRIA 1 (750 milliliter) bottle rose wine 1 cup pineapple juice 1/2 cup vodka 1/4 cup triple sec 1/2 cup simple syrup 1 orange, sliced into rounds 1 lemon, sliced into rounds 1 lime, sliced into rounds 1 (6 ounce) container fresh raspberries Combine wine, pineapple juice, vodka, triple sec, and simple syrup in a large bowl or pitcher. Refrigerate until chilled, about 1 hour. Stir the oranges, lemons, limes, and raspberries into the chilled sangria at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.


WHITE SANGRIA 3 oranges, thinly sliced 4 lemons, thinly sliced 4 limes, thinly sliced 1 1/2 cups white sugar 1/2 cup tequila 2 trays ice cubes, or as needed 1 (750 milliliter) bottle dry white wine 1 (750 milliliter) bottle champagne 2 cups club soda Put orange slices, lemon slices, and lime slices in a large punch bowl. Pour sugar over the fruit; add tequila and mix gently with a wooden spoon. Let soak 6 hours to overnight. Put plenty of ice in the punch bowl. Pour white wine, champagne, and club soda over the ice. Stir and serve immediately.


BUCKEYE BROWNIES 1 (18.25 ounce) package brownie mix (such as Pillsbury®) 2/3 cup vegetable oil 2 eggs 1/4 cup water 2 cups confectioners' sugar 1 cup creamy peanut butter 1/2 cup butter, softened 1 (6 ounce) package chocolate chips 6 tablespoons butter, softened Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish. Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies. Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies. Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.


BLUEBERRY COBBLER 3 cups blueberries 1 tablespoon lemon juice 1 cup all-purpose flour 1 cup white sugar 1 egg, beaten 6 tablespoons melted butter Preheat oven to 375 degrees F (190 degrees C). Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries. Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture. Bake in the preheated oven until cobbler is bubbling, about 30 minutes.

Worlds Best Steak

Worlds Best Steak 4 -5 choice beef steaks 1⁄2 cup low sodium soy sauce 2 teaspoons olive oil 2 teaspoons ketchup 1 teaspoon minced garlic 1 teaspoon oregano 1 teaspoon pepper Blend all ingredients, pour over steaks. Marinate 3 hours, turning frequently. Grill to your liking


KETTLE CORN 1/4 cup vegetable oil 1/4 cup white sugar 1/2 cup unpopped popcorn kernels Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.


GRILLED ITALIAN SAUSAGE SANDWICHES 4 (4 ounce) links hot Italian sausage 1 red bell pepper, halved and seeded 1 small onion, peeled and cut in half crosswise 2 teaspoons olive oil salt and pepper to taste 1 tablespoon olive oil 4 (6 inch) sandwich rolls, split and toasted Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.