Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Sunday, May 31, 2015

Skillet Fried Corn

Skillet Fried Corn 4 ears of fresh corn, shucked and cleaned 4 strips of thick cut bacon 2 T. butter... 1/2 C. diced red bell pepper 1/4 C. heavy whipping cream salt and pepper to taste Steady the corn in a bowl and carefully cut the kernels off, close to the cob and then scrape down the cob with a butter knife to get the milk from the cob before discarding, set the kernels aside. Cut up the bacon and fry it in a med. size skillet till it is crisp. Remove the bacon to a plate and leave 3 T. of the bacon grease in the pan. Put the rest in a jar and keep it in the fridge for future use. With the heat being on med. high add the corn to the bacon grease and stir to coat well. Add the bell pepper and the butter. Continue to cook, stirring so it doesn't stick for 15 minutes. Add the heavy cream and stir to get all the yummy bits from the bottom of the pan. Cook for about a minute, the cream will absorb into the corn. Remove from the heat, season with salt and pepper to taste and them stir in the bacon just before serving.

Saturday, May 30, 2015

Strawberry Pie

Strawberry Pie Crust 1/2 c. (1 stick) butter, softened 3 Tbsp. sugar 1 c. flour Filling 2 c. water 2 c. sugar 6 Tbsp. cornstarch 1 (6 oz.) package strawberry jell-o 3 quarts strawberries, cleaned and de-stemmed *If you are using a shallow or smaller pie plate, you will need fewer strawberries and less glaze. Crust Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes. Filling Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear. Add strawberry jell-o; mix well and cool. Fold in strawberries. Pour into pie shell. Store in refrigerator until set; serve with whipped cream

Friday, May 29, 2015

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.

Atomic Buffalo Turds

Atomic Buffalo Turds 6-8 jalapeños (find the biggest ones you can from your local grocery store) 2 (8 oz) containers of cream cheese 1 package of “Lil Smokies” 3-4 cups shredded sharp cheese 1 package of bacon Your favorite BBQ rub Toothpicks Cut the jalapeños in half and scoop the seeds and inner guts out. Now, in this order, fill with cream cheese, sprinkle with rub, press some shredded cheese down, press a Lil Smokey into it then wrap with 1/2 a piece of bacon and stick a toothpick through to secure it all. Get your kettle going and set up for an indirect cook. Try to keep the temp down if you can and slow smoke them with applewood or whatever smokewood you favor for about 1 1/2 hrs. These will be piping hot when you pull them off because of the cream cheese in the middle, so let them cool for 5-10 min.

Mexican Chicken Casserole

Mexican Chicken Casserole 3 -4 chicken breasts 1 (10 1/2 ounce) can cheddar cheese soup 1 (10 1/2 ounce) can cream of chicken soup 1 (8 ounce) jar salsa 1 (4 ounce) can diced green chilies 1 (16 ounce) bag nacho cheese flavor Doritos, crushed ( large bag) 1 (8 ounce) bag mexican cheese 1 (8 ounce) package jalapeno jack cheese, shredded canned jalapeno slices or sliced ripe olives, Boil the chicken until done. Pull apart. Keep the broth. Mix soups, salsa, and chilies together. Set aside. In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top. Repeat ending with cheese and broth. Add on sliced jalapenos or black olive slices for presentation, if you wish. Bake at 350 for 30 minutes.

Thursday, May 28, 2015

Parmesan Baked Pork Chops

Parmesan Baked Pork Chops 4 boneless pork chops 1 T. olive oil 1 C. parmesan cheese (I used Kraft) 1 C. Italian bread crumbs 1 tsp. pepper 1 tsp. garlic powder On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Mexican Spaghetti

Mexican Spaghetti 6 oz. thin spaghetti 1 lb. ground beef 1 small onion, chopped 1/2 bell pepper, chopped 1 small can of whole kernel corn, drained 1 pkg. taco seasoning 3/4 C. water 1/2 C. salsa, I used a little more 1 1/2 C. shredded Colby jack cheese Bring a pot of water to a boil and cook spaghetti according to pkg. directions. Meanwhile, brown ground beef in a large skillet, drain grease and add in the onion and peppers. Cook till onion becomes tender. Add in taco seasoning and the water, stir well. Add in the salsa, corn and strained pasta. Combine well and then add 3/4 C. of the cheese. Toss to combine well and pour into a lightly greased baking dish. Top with remaining cheese and bake at 350 degrees for 10-15 minutes or until cheese is bubbly. Serve with shredded lettuce and tortilla chips.

Peanut Butter and Jelly Granola Bars

Peanut Butter and Jelly Granola Bars 3 cups rolled oats (or 2 cups oats and 1 cup Rice Krispies) 1/2 cup peanut butter 1/2 cup jelly or jam 1/4 cup hot water 1/4 tsp salt butter or vegetable oil Heat the oven to 350 °F. Butter or oil an 8” x 11” baking pan. If you have a different size pan, that’s fine—it’ll just change how thick the bars are. Pour the oats into a large bowl. You can use quick oats if they’re all you have, but I prefer the bite and chew of rolled oats. For a different texture, you can also substitute a cup of oats with a cup of Rice Krispies, but the bars are great either way. Add the peanut butter, half the jelly, the water, and the salt to a small pan. Stir over low heat until it’s smooth. Mix the peanut butter and jelly concoction into the oats until all the oats are coated and you have a sticky mass. Dump the mixture into the oiled pan and press it into an even layer. Spread the remaining jelly over the top. Pop the pan into the oven for 25 minutes, until it’s toasty and brown around the edges. Mmm. Crunchy. Leave the bars in the pan until they cool completely, about an hour, then slice into 12 bars a d d i t i o n s nuts coconut dried fruit honey

Queso Taco Pasta

Queso Taco Pasta 1/4 c. butter 1/4 c. all-purpose flour 1/2 tsp salt 1/4 tsp pepper 1 1/2 c.s chicken broth 1 1/2 c.s shredded Cheddar cheese (6 oz) 1 pouch (8 oz) (Old El Paso) roasted tomato Mexican cooking sauce 1 c. finely chopped onion (2 medium) 1 lb lean (about 80%) ground beef 1 Tb ground cumin 1 c.Thick ‘n Chunky salsa 1 box (1 lb) rotini pasta 1 c. shredded Mexican cheese blend (4 oz) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, melt butter over medium heat. Beat in flour, salt and pepper with whisk until bubbly. Slowly beat in broth. Increase heat to high. Cook, beating until thickened. Stir in Cheddar cheese and cooking sauce. Remove from heat; set cheese sauce aside. Cook pasta as directed on box. In 10-inch skillet, cook beef, onion and cumin over medium-high heat, stirring occasionally, until no longer pink. Drain; stir in salsa. Drain cooked pasta; return to pasta pot. Add beef mixture and cheese sauce; stir to combine. Pour into baking dish; sprinkle evenly with Mexican cheese blend. Bake 15 to 20 minutes or until bubbly. Serve immediately.

California Salad

California Salad 1/2 c. silvered almonds 1 bunch green onions sliced 1 large pk of cole slaw 2 pks of Ramen Noodles.. oriental flavor Dressing...mix all these ingredients together 4 Tb vinegar 4 Tb sugar 1 cup of salad oil 2 tsp salt 2 tsp pepper flavor packets from noodles 1st cook your noodles w/out the seasoning packets... then drain mix together the 1st 3 ingredients add to noodles Then pour dressing over top and mix Best when refrig. overnight before serving

Spicy Watermelon Rind Relish

Spicy Watermelon Rind Relish 1 1/2 c finely diced red pepper (about 1 large) 1 1/2 c finely diced watermelon rind 1/2 c finely diced onion (about 1 medium) 1 c apple cider vinegar 1/2 c sugar 1 1/2 tsp salt 1 1/2 tsp mustard seed 1/4 tsp celery seed 1 tsp fresh dill 1/4 tsp turmeric 1/2 tsp red chili flakes 1/8 tsp jalapeno powder (optional) First, I sliced off a few pieces of sad watermelon, cut out the inside and peeled off the outer green skin with a potato peeler. sliced watermelon I used short pulses in the cuisinart to chop the rinds into small bits. Finely dice the onion, and add to a large bowl with the diced rinds. rinds and onions Wash and slice the pepper, then chop it up in the cuisinart. Go slowly to make sure the peppers end up in diced chunks, not liquefied. Add to the bowl with rinds and onions. red pepper slices Add the salt, and stir together. Cover and let it sit for about 2 hours to give the salt time to draw out moisture. Pour off all the water, and then squeeze as much as possible. It’s amazing how much water fits inside those little bits of vegetables. I soaked 3 hand towels. In a pot, add the vinegar, sugar and all spices. spices and dill Bring it to a boil, and then add the veggies. Once it returns to a boil, lower the heat and simmer for 10-12 minutes. simmering relish Remove from heat, and let it completely cool before putting it into a jar. It should last about a month in the fridge.


SCALLOPED POTATOES 12 to 15 Russet potatoes 1 cup of chopped onion 1 cup mayo 1 to 2 pounds of velveeta cheese cubed (depending how cheesy you are! LOL!) 1 pound of bacon chopped into 1 inch squares (i put the whole thing in the freezer for a few mins to make slicing easier) then take the whole thing and start slicing Set oven to 350. Peel And cut potatoes in a scallop fashion boil the potatoes for about 5 to 7 mins we want them not to be crunchy but not almost mashed potato like either cook the chopped onion and bacon together till nice and cooked take your huge baking dish and start first layer potatoes swipe a thin layer of mayo on top of potatoes then spread the onion bacon mixture on top of that add some velveeta cubes repeat the layers in that order till potatoes are gone top with the rest of onion bacon and cheese wrap baking dish with tin foil and bake for 30 mins take foil off and cook for 15 mins till the cheese is all nicely melted and turning brown let sit for 5 to 10 mins to cool serve

Cod in Creamy Garlic Sauce

Cod in Creamy Garlic Sauce 1 lb cod fillets, seasoned with a sprinkling of salt and pepper 3 tbsp extra virgin olive oil 1 tbsp butter 1/2 cup onion, finely diced 4 cloves garlic, minced 1 bay leaf 1/4 cup parsley, finely chopped 1/2 cup sherry or white wine 1/4 cup heavy cream You will need to use a saute pan with a lid. On medium-high, heat the olive oil and butter until melted, then add the onions. Cook onions until translucent before adding the garlic, bay leaf and parsley, cook for 2 or 3 more minutes. Bring the temperature to high and add the sherry, stirring constantly and allowing the alcohol to cook down. Add the fillets, giving them a turn to make sure both sides enjoy the sauciness. Allow them to cook for about 2 minutes per side (this may vary depending on thickness). Add the cream and swirl the pan around to distribute the cream evenly. Turn off the heat and cover with the lid, allow the steam and heat contained in the pan to continue cooking the fish. Serve it over brown rice or with steamed veggies.

Bacon Cheese Puffs

Bacon Cheese Puffs 1⁄2 cup milk 1 egg, lightly beaten 2 cups grated cheese, a sharp cheddar is best 2 medium onions, finely chopped 3 slices bacon, FINELY chopped (uncooked) 1 cup self-raising flour + 3 Tablespoons (this keeps them puffy) 1 teaspoon grainy mustard (or French mustard) Preheat oven to 350°. Combine egg and milk, and stir into remaining ingredients. Drop by rounded teaspoon onto a lightly greased cookie sheet. Bake until golden (about 20 minutes). Cool on wire racks.

Wednesday, May 27, 2015


SWEET PORK FOR BURRITOS 3 pounds pork shoulder roast 2 cups salsa 1 (12 fluid ounce) can or bottle cola -flavored carbonated beverage 2 cups brown sugar 1/2 (1.27 ounce) packet fajita seasoning 2 tablespoons taco seasoning mix 1 (7 ounce) can chopped green chilies Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours. Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Puree salsa in blender. Combine the pureed salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 3 hours. Remove the pork, and shred with 2 forks. Serve.

Caramel Pie

Caramel Pie 1 cup sugar 1 cup milk 2 Tb all purpose flour 4 egg yolks 2 Tb butter 1 tsp. vanilla 1/2 cup sugar 4 egg whites 1/3 cup sugar 1 pie crust baked In a saucepan over low heat combine flour, 1 cup sugar, milk, egg yolks, butter and vanilla heat until warm remove from heat and set aside. In a iron skillet melt 1/2 cup sugar over low heat until golden brown. Add egg mixture whisking constantly until smooth. Cook until thick. Pour into pie crust. In a mixing bowl add egg whites beat until frothy. Add sugar while beating and beat until stiff. Spoon on top of pie. Bake at 350 until golden brown. Allow pie to cool completely before serving.


BANANA PUDDIN' CAKE 1 Box Yellow or Banana Cake Mix (make according to box directions,you will need eggs, oil and water) 2 (3.4oz) boxes of instant banana cream pudding 4 cups of whole milk 3 bananas 8 ounces whipped topping (like cool whip or dream whip) 1 1/2 - 2 cups crushed(kinda chunky) vanilla wafers Preheat oven 350 degrees Make cake in a 9 x 13 pan...according to box directions Allow to cool for 2-3 min..Then using the end of a wooden spoon or something similar poke your holes in the cake... be sure to go to the are going to want the holes pretty big so the pudding gets down there In a med bowl whisk your pudding with 4 cups of milk until all lumps are gone. Pour pudding over cake...use the back of your spoon or spatula to get down in holes. Put in fridge and cool for approximately 2 hours Slice Bananas and place them across top of cake Spread whipped topping on top Sprinkle crushed vanilla wafers on top of cool whip...its good to have some bigger pieces...don't crush them too much. Cover and chill in fridge Optional: slice some more bananas and place on top and sprinkle with 1/2 c. wafers right before serving.


REESE'S PEANUT BUTTER CUP FREEZER PIE 1 chocolate cookie pie crust 1 large box of instant chocolate pudding 1 1/2 cups of milk 1 8 oz tub of Cool Whip Reese’s Peanut Butter Cups In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese’s Peanut Butter Cups (about 15 of the large ones, or about 25 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving

Hot Buttered Noodles

Hot Buttered Noodles 1 32-oz. carton chicken, vegetable or beef broth 1/2 cup (1 stick) butter 1 teaspoon salt 1/2 teaspoon garlic powder 12 ounces wide egg noodles In a large pot, bring broth, butter, salt and garlic to a full, rolling boil. Add noodles and boil, uncovered, for 5 minutes; stirring occasionally. Taste for salt and add more if desired. Turn off heat, cover and let noodles set for 20-25 minutes or until tender and most of the broth has been absorbed. Stir once or twice the first 10 minutes to make sure the noodles don’t stick to the bottom of the pan. Stir again just before serving. Enjoy!

Franks & Beans

Franks & Beans 1 10-ct. package (1-lb) hot dog wieners 2 28-oz. cans cheap-o pork n’ beans 1/2 cup ketchup 1/2 cup barbeque sauce 1/4 cup brown sugar 1 tablespoon yellow mustard 1 tablespoon worcestershire sauce A few drops Liquid Smoke (optional) 1/4 teaspoon garlic powder 1/4 teaspoon pepper Open each can of beans and pour off all the standing liquid in the top of the can. Discard liquid and add beans to a pan. Add ketchup, barbeque sauce, brown sugar, mustard, worcestershire sauce, liquid smoke, garlic and pepper and gently stir to combine. Cut hot dogs into bite-sized pieces and add to beans. Heat beans over medium-high heat until liquid starts to boil then reduce heat to low, cover and simmer for 30 minutes. Crock Pot Preparation: Follow the above directions using a crock pot and heat on low for 3-4 hours or high for 2-3 hours.

Firecracker Chicken

Firecracker Chicken Chicken: 4 large boneless, skinless chicken breasts Salt, pepper and garlic powder Vegetable or canola oil Breading: 1 cup cornstarch 4 eggs, beaten 1/2 teaspoon salt Sauce: 1/2 cup hot sauce 1 1/4 cups brown sugar 2 teaspoons soy sauce 1/4 teaspoon garlic powder 1/4 teaspoon red pepper flakes Heat 1/2 inch of oil in a large skillet over medium-high heat. Cut chicken into 1 1/2 inch pieces then season liberally with salt, pepper and garlic. Coat chicken with cornstarch; set aside. I added my cornstarch to a gallon-sized zip-top bag then added 8-10 pieces of chicken at a time, sealed the bag, shook vigorously and then removed the chicken pieces and it worked like a charm. Beat eggs with 1/2 teaspoon salt then quickly dip cornstarch-coated chicken pieces in egg, shake off excess, then fry in hot oil on both sides until light golden brown. Cook in batches to ensure you don’t overcrowd the pan. Remove browned chicken pieces to a very large baking dish (or two 13x9 pans - you don't want to have more than two layers of chicken in the pan or it will get soggy); set aside. Once all chicken is browned, whisk together sauce ingredients until smooth. Pour sauce over chicken pieces then gently stir to coat. Bake, uncovered, at 325 degrees for 45 minutes, stirring once after 25 minutes,and Enjoy

Homemade Shake & Bake

Homemade Shake & Bake Make 4 batches 1 15-ounce container plain dried bread crumbs (about 3 cups) 1 tablespoon salt 1 tablespoon garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1 teaspoon dried parsley 1 teaspoon dried thyme 1 teaspoon black pepper 1 teaspoon chili powder 1/4 cup vegetable oil Combine bread crumbs and seasonings and mix well. Slowly whisk in vegetable oil and continue whisking until all ingredients are thoroughly combined. Divide mixture evenly into 4 quart-sized or gallon-sized zip-top bags. Store in freezer for up to one year. Bring to room temperature before using. To use: Place uncooked chicken or pork, one piece at a time (unless preparing chicken nuggets or strips – in which case add 3-4 pieces at a time), in zip-top bag of Shake & Bake. Seal bag and shake until meat is thoroughly coated. Lightly spray a baking pan with cooking spray, arrange pieces evenly, at least one inch apart, then cook per the following temperatures and times: Whole, bone-in chicken pieces – 375 degrees for 35-45 minutes or until chicken is cooked through and coating is crunchy. Whole, boneless chicken breasts – 400 degrees for 25-30 minutes or until chicken is cooked through and coating is crunchy. Chicken strips or nuggets – 400 degrees for 20-25 minutes or until chicken is cooked through and coating is crunchy. Bone-in pork chops – 375 degrees for 35-45 minutes or until pork is cooked through and coating is crunchy. Boneless pork chops – 400 degrees for 25-30 minutes or until pork is cooked through and coating is crunchy.

Chicken & Sausage Dirty Rice

Chicken & Sausage Dirty Rice 3 1/2 cups water 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon red pepper flakes 1 whole chicken 1 pound pork sausage 3/4 cup finely diced celery 1 onion, diced 1/2 cup red or green bell pepper, finely diced (optional) 4-5 cloves garlic, minced 3 tablespoons dried parsley or 1/2 cup chopped fresh parsley 2 teaspoons Cajun or Creole seasoning 2 cups uncooked long-grain rice Clean and rinse chicken well and place in a Dutch oven (or large pot with a tight-fitting lid). Add water, salt, black pepper and red pepper flakes. Bring to a slow simmer over medium heat. Once water begins to boil, reduce heat to medium-low, cover tightly and simmer for 1 hour. Remove chicken from broth and set aside. Strain broth and measure 4 cups liquid. Set broth aside. Remove skin, bones, etc. from chicken. Cut chicken into bite sized pieces and set aside. Sauté sausage, celery, onion and bell pepper until sausage is cooked through. Add garlic and parsley then stir to combine. Combine 4 cups broth, chicken pieces, sausage mixture, Cajun seasoning and rice in your Dutch oven (or large pot with a tight-fitting lid). Bring to a boil, cover then reduce heat to medium-low. Cook for 20 minutes, stirring occasionally. Remove from heat and let sit for 15 minutes or so before serving.

Pork Chop Casserole

Pork Chop Casserole 4-5 bone-in pork chops (1 1/2 TO 2 lbs.) Salt & pepper 2-3 tablespoons vegetable oil 2 10.5-oz. cans French Onion Soup 1 cup uncooked long-grain rice Season pork chops liberally with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Brown pork chops on each side (do not cook through – just sear the chops on each side). For more on browning meats and other tips, click here. Add soup and rice to a 13x9 baking dish and stir to combine. Arrange browned pork chops on top of rice in a single layer. Cover dish tightly** with aluminum foil and bake at 375 degrees for one hour. Can also use one can of the French Onion soup and one can of Beef Consommé. Note: you have to cover it tightly enough that none of the steam escapes :during cooking or the rice won’t cook through.

Raspberry Zinger Poke Cake

Raspberry Zinger Poke Cake 1 box white cake mix Egg whites, water and oil for cake 1 4-serving box raspberry flavored gelatin 2/3 cup boiling water 2/3 cup ice water 1 8-oz. tub cool whip 2-3 cups sweetened flaked coconut Bake cake per manufacturer’s instructions for a 13x9 pan. Cool cake completely in the pan. Poke holes in cake using a serving fork, skewer or whatever gets it done (try not to use a regular fork if the tines are pretty close together because it might tear up the cake too much). Mix gelatin with boiling water and stir until completely dissolved. Stir in ice water then slowly pour gelatin mixture evenly over cake. Cover cake and refrigerate until cool. Ice cake with cool whip then sprinkle evenly with coconut. Cover and refrigerate until ready to serve.

Strawberries & Cream Cake

Strawberries & Cream Cake 1 box white cake mix Egg whites, oil and water to make the cake 1 8-ounce package cream cheese, at room temperature 1/4 cup milk 1/2 cup powdered sugar 1 8-ounce tub cool whip, thawed 3 cups sliced fresh strawberries 1 12.75-ounce container strawberry glaze Prepare and bake cake mix per manufacturer’s instructions for a 13x9 cake. Cool cake completely. Beat cream cheese, milk and powdered sugar with an electric mixer until fluffy and smooth. Fold in cool whip and stir until combined. Spread cream cheese mixture over cooled cake. Combine strawberry slices and strawberry glaze and gently stir until strawberries are coated with glaze. Spread strawberries over cream cheese mixture and refrigerate until ready to serve. Store in refrigerator. NOTE: You can also use a strawberry cake mix

Fluffy Bites

Fluffy Bites 1 12-oz package white chips or morsels 2 teaspoons vegetable oil 1 10-oz. bag fruit flavored miniature marshmallows Wax paper Line a 13x9 baking pan with wax paper; set aside. Pour marshmallows into a large bowl; set aside. Add white chips and oil to a saucepan then heat and stir over medium-low heat until chips are completely melted and mixture is smooth. Pour melted chips over marshmallows and gently stir until all marshmallows are evenly coated. Spread mixture into prepared pan then refrigerate until set (about 2-3 hours). Once set, lift from pan by pulling up on wax paper. Cut into small squares. Store in an airtight container at room temperature.

Magic Brownie Bars

Magic Brownie Bars 1 family-size box brownie mix (18.3-oz.)* Eggs, oil & water for the brownies 1 11-oz. bag butterscotch morsels 2 cups sweetened flaked coconut 1 cup chopped pecans (optional) 1 14-oz. can sweetened condensed milk Line a 13x9 baking pan with aluminum foil and spray generously with cooking spray. Prepare brownie batter per package instructions then spread brownie batter evenly into pan. Sprinkle butterscotch morsels, coconut and pecans over brownie batter. Drizzle sweetened condensed milk evenly over morsels, etc. Bake at 350 degrees for 35-40 minutes or until milk is lightly caramelized. Remove from oven and let rest until cool. Remove brownies from pan by lifting up on aluminum foil lining and cut into servings.

Peanut Butter Chocolate Crunch Bars

Peanut Butter Chocolate Crunch Bars 5 cups corn flakes 1 cup light corn syrup 1/4 cup sugar 1/4 teaspoon salt 2 cups creamy peanut butter 1/2 teaspoon vanilla extract 1 cup chocolate chips Measure out corn flakes and add to a large bowl; set aside. You have to do this beforehand because you need to work quickly once the corn syrup mixture is ready. Line a 13x9 baking dish with wax paper or aluminum foil; set aside. Same drill. Heat corn syrup, sugar and salt in a medium-sized saucepan over medium heat until boiling. Boil mixture for one minute or until sugar is no longer gritty. Do not cook longer than one minute or your soft syrup could set up like taffy or hard candy! Remove from heat then stir in peanut butter and vanilla until smooth. Pour peanut butter mixture over cornflakes and gently fold until about halfway combined. Add chocolate chips and continue gently combining mixture until cornflakes and chocolate chips are evenly distributed (chocolate chips will melt slightly). Spread mixture into prepared pan and tamp down a bit (I laid a sheet of wax paper over it and pressed down with my hands but a rubber spatula would do the trick too). Once cooled to room temperature, cover pan and refrigerate until chocolate is firm. Lifting up on wax paper or aluminum foil, remove giant awesome slab of goodness from pan then cut into bars. Store in an airtight container at room temperature.

Muddy Hen Brownies

Muddy Hen Brownies 1 family size box brownie mix (for 13x9 pan) 2 eggs, separated Oil and water for brownie mix 1 cup semi-sweet chocolate chips 1 cup mini-marshmallows 1 cup chopped nuts 1 cup brown sugar Spray a 13x9 baking pan with cooking spray; set aside. Prepare brownie batter per manufacturer’s instructions*, using two egg yolks ONLY (separate eggs and set whites aside for later). Spread brownie batter into prepared pan. Top brownie batter evenly with chocolate chips, marshmallows and nuts. In a cold, clean mixing bowl beat egg whites on high speed until stiff peaks form. Fold in brown sugar and stir until smooth and there are no lumps. Spread egg white mixture evenly over chocolate chips, marshmallows and nuts. Bake at 350 degrees for 20 minutes then cover pan loosely with aluminum foil (just lay a sheet over the pan – don’t seal it) then continue baking for 20 more minutes or until brownies are cooked through. Remove from oven, uncover and cool for one hour before serving. Store in an airtight container. *If your brownie mix calls for three eggs, only use two and add 1 tablespoon water.

Fluffernutter Squares

Fluffernutter Squares 1/2 cup (1 stick) real, salted butter 1 10-ounce bag peanut butter morsels (chips) 1 10-ounce bag miniature marshmallows Wax paper Line an 8x8 or 9x9 square pan with wax paper; set aside. In a large pan, melt butter over medium heat. When butter is completely melted, reduce heat to medium-low and add peanut butter morsels. Stir until morsels are completely melted and mixture is smooth. Remove from heat and stir in marshmallows. Stir until all marshmallows are evenly coated with peanut butter mixture. Spread mixture into square pan then refrigerate until set (about 2-3 hours). Once set, lift from pan by pulling up on wax paper. Cut into 16 squares. Cover and refrigerate to store. This recipe doubles easily. Just double all ingredients and use a 13x9 pan instead of a square one.

Tennessee Honey Heaven

Tennessee Honey Heaven Diced fresh peaches 1 ounce peach syrup 2 ounces Jack Daniels Tennessee Honey 2 ounces ginger ale Ice Place a small handful of peaches and peach syrup in the bottom of a highball glass (double quantities if using a 12-oz. mason jar). Using the handle of a wooden spoon, muddle peaches in syrup (smash them up a bit). Fill glass with ice then add Jack Daniels Tennessee Honey and ginger ale. Stir then serve. You can play around with the quantities to suit your taste. Peach Simple Syrup 1 1/2 cups water 1 cup sugar 4 peaches, pitted and diced (skin on) Combine water, sugar and peaches in a medium saucepan and bring to a boil. Reduce heat to low and stir until sugar is dissolved. Remove from heat, cover and cool to room temperature. As mixture cools, periodically mash peaches with a wooden spoon to release juices and flavor. Strain syrup using a mesh strainer or cheese cloth, cover and refrigerate until ready to use.

Creamsicle Crush - ADULT

Creamsicle Crush 3 ounces Whipped Cream vodka 3 ounces orange juice 2 ounces whole milk or half-and-half 1 teaspoon powdered sugar 1 cup crushed ice Powdered sugar-rimmed glass* Add vodka, orange juice, milk, powdered sugar and crushed ice to a cocktail shaker. Cover shaker tightly and shake vigorously (this froths the drink up). Pour into prepared glass and serve. Feel free to mix this to taste (more sugar, less vodka... whatever tastes good to you!). *To rim the glass, pour about an 1/8 of an inch of vodka into a small saucer. Add about 1/2 cup powdered sugar to a another saucer. Turn a tall glass upside down into the vodka to coat the rim then dip the glass into the sugar, rolling it around a bit until the rim is thoroughly coated.

Pizza Quesadillas

Pizza Quesadillas 6 large (10-12 inch) flour tortillas Olive oil 1/4 cup parmesan cheese 16 ounces mozzarella cheese, shredded Dried oregano or Italian Seasoning 1 jar pizza sauce or marinara, heated Pizza toppings of choice; this is what we used: Sliced black olives Pepperoni Cooked Italian sausage Thinly sliced green peppers (cook for 1-2 minutes in the microwave to soften a bit) Prep all toppings and cheese and have them close-by as the pizzadillas cook quickly and you need to be able to get everything assembled fast. I set everything out by the stove in small ramekins (because they look great on my pretend cooking show). Heat large skillet over medium-high heat. Add about a tablespoon of olive oil and swirl pan to coat. Add tortilla to pan. Sprinkle with a little parmesan then a good handful of mozzarella (about a heaping cup). Sprinkle on a little oregano or Italian seasoning. Place desired toppings on cheese. Lift up one side of the tortilla after about 1-2 minutes to see if it has browned. Once it’s nicely browned and crispy, fold half of the tortilla over onto the other half. Remove from pan and cut into wedges. Serve with pizza sauce or marinara for dipping.


PINEAPPLE ORANGE BARS 2/3 Cup + 2 T Graham Cracker Crumbs 2 T. Butter 1/2 cup unsweetened chilled Orange Juice ... 1/2 cup instant nonfat dry milk 1 Egg White 1 T. Lemon Juice 1 - 8 oz. can crushed pineapple (drained) 4 pks Sweetener of choice (Stevia, etc) optional Mix together 2/3 cup of Graham Cracker crumbs and butter. Press mixture into an 8" square pan. Mix your orange juice, dry milk, egg white and lemon juice at high speed for 3 minutes. If you want it a little sweet mix your sweetener in and blend an additional 3 minutes. Next fold in your pineapple (drained). Pour into your prepared graham cracker crust. Sprinkle your remaining 2 T of graham cracker crumbs on top. Place in freezer for at least 6 hours.


EASY CHICKEN FAJITAS Preheat oven to 425 6 chicken thighs or breasts 3 large bell peppers 1/2 white onion Red chili powder 1 packet Hidden Valley Ranch Seasoning Garlic Powder Morton's Nature Seasons Line a large cookie sheet with foil and spray with Pam. Slice bell peppers and onions into strips. Cut any excess fat off the chicken and slice into medium to thin strips. Put the chicken and veggies in a large zip lock bag. Add your seasonings (I don't measure, I season to taste). Add the packet of Hidden Valley Ranch Seasoning and shake until well coated. Place chicken and veggies on the foil lined cookie sheet, cover with foil and bake until sizzling and chicken is completely cooked (about 25-30 minutes). Remove foil from the top and let cook for about 5-10 minutes. Serve with flour or corn tortillas, guacamole, sour cream, pico de gallo (or salsa).

Santa Fe Chicken

Santa Fe Chicken 1 1/2 lbs of chicken thighs 2 Tbsp olive oil 1 can low sodium chicken broth 1/2 medium diced onion Black pepper to taste Garlic powder to taste 1/2 can water 1 can (15.5 oz) whole corn (drained) 1 can Ro-tel (10 oz)(drained) 1 can (10.5 oz)Cream of Mushroom soup 1/2 c milk 1 cup cooking broth (reserved from skillet) 1 pkg Stove Top Stuffing (chicken) 8 oz shredded cheddar cheese In a skillet add olive oil and heat over medium heat. Place chicken thighs in skillet and sear for a minute on each side. Add chicken broth, diced onion, water, pepper and garlic powder. Heat to a boil, then reduce heat and simmer on low for 45 minutes to an hour. Pre-heat oven to 350° In a 9 x 13 casserole dish, add chicken and shred. Mix corn, ro-tel, soup, milk, cooking broth and stuffing together until combined well. Add a little more broth if the stuffing seems to dry. Bake for 25-30 minutes. Add shredded cheese to top and bake for another 5 minutes until cheese is melted.

Caramel Corn Mix

Caramel Corn Mix Caramel Corn Snack Mix 8 cups popped plain popcorn 1 cup mini pretzels 1 cup salted nuts 1/2 cup (1 stick) salted butter 1 cup brown sugar, packed 1/4 cup corn syrup 1/2 teaspoon baking soda Add popcorn, pretzels and nuts to a standard-sized brown grocery bag. Fold bag closed and shake gently to combine ingredients. Set aside. Spray a large baking sheet with cooking spray. Set aside. Melt butter in a medium pan over medium heat. Mix in brown sugar and corn syrup and continue cooking on medium heat until mixture begins to boil; boil for two minutes. Remove from heat and immediately add baking soda. Stir in baking soda until mixture begins to foam (less than one minute). Pour caramel over popcorn mixture in brown bag. Fold bag closed again and shake until popcorn mixture is evenly coated with caramel. Pour popcorn mixture evenly onto the baking sheet. Bake at 200 degrees for one hour. Remove caramel corn from oven and cool completely before serving or storing. Store in an air-tight container. Use light or dark brown sugar or corn syrup. If you prefer the darker caramel corn like in Cracker Jacks then go with dark.

Honey Garlic Chicken

Honey Garlic Chicken 3 pounds boneless, skinless chicken thighs Black pepper 1 cup honey 6-7 garlic cloves, minced 2/3 cup soy sauce 3 tablespoons ketchup 1/2 teaspoon red pepper flakes 1 bunch green onions, finely diced 2 tablespoons cornstarch 1/2 cup water Season chicken liberally with black pepper and place in a crock pot. Combine honey, garlic, soy sauce, ketchup and red pepper flakes in a medium-sized bowl and whisk until all ingredients are thoroughly incorporated. Add green onions and stir (reserving some for garnish if desired). Pour honey mixture over chicken pieces then cook, covered, on high for 3-4 hours (or low for 5-6 hours) or until chicken is cooked through and tender. Remove chicken from crock pot then cover to keep moist. Increase temperature of crock pot to high (if not already on high) and replace lid. Add cornstarch to a small bowl or cup then slowly add water; stir until smooth. Add cornstarch slurry to crock pot, cover and heat until sauce thickens (about 30 minutes). Chop chicken thighs into bite-sized pieces and add back to crock pot. Gently stir to coat chicken with sauce. Reduce heat to “warm” until ready to serve. Serve chicken and sauce over white rice. Garnish with chopped green onions if desired. I also served fresh steamed broccoli and it went really well with this!

Crispy Cheddar Chicken

Crispy Cheddar Chicken Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1 14 ounce can cream of chicken soup 2 T sour cream 2 T butter Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Enjoy!


SHUT THE FRONT DOOR crust: 1 cup flour 1/2 cup butter, melted 2 Tbs sugar 1/2 cup chopped pecans - optional Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake. Layer two: 8 ounces cream cheese, room temperature 1 cup powdered sugar 1 cup whipped topping Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust. Layer three: 1 small package coconut cream instant pudding 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier) Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Cannoli Poke Cake

Cannoli Poke Cake 1 box white cake mix, plus ingredients on box 1 14 oz cans sweetened condensed milk 1 1/2 cup ricotta cheese 1 1/2 cup mascarpone cheese 1 tsp vanilla extract 1 cup powdered sugar 1/2 tsp cinnamon, optional 1/2 cup mini chocolate chips powdered sugar, for dusting Bake cake according to directions on box for a 9x13 pan. Allow cake to cool completely. Poke holes all over the top of the cake. (I used a straw) Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake. Put cake in refrigerator for about an hour to absorb milk. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Beat until smooth. Add powdered sugar and cinnamon, if using and mix until combined. Add reserved sweetened condensed milk and mix until combined. Once cake has absorbed milk, spread cannoli topping evenly over cake. Top with mini chocolate chips and a sprinkling of powdered sugar. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days. NOTE: Do consider straining the ricotta before using, especially if it's a particularly watery brand.

Crockpot Honey Garlic Little Smokies Sausages

Crockpot Honey Garlic Little Smokies Sausages 1/4 cup brown sugar 1/3 cup honey 1/2 cup ketchup 2 Tablespoons soy sauce 3-4 cloves garlic, minced 28 oz. lil’ smokies or any little cocktail weenies In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic. Place cocktail weenies in a 3-4 quart crockpot and pour sauce over sausages. Stir so they are coated evenly. Cook on HIGH for 2-3 hours or on LOW for 4 hours, stirring occasionally. Keep your Crockpot Honey Garlic Little Smokies Sausages in your slow cooker too keep warm all night long.

Tuesday, May 26, 2015

Jalapeno Popper Pretzel Dogs

Jalapeno Popper Pretzel Dogs 1 T yeast 1 cup hot water 3 T white sugar 1/4 cup olive oil 1 tsp salt 3 cups all purpose flour 4 jalapenos, finely chopped 4 T cream cheese 2 and 1/2 cups shredded cheddar cheese 1 egg Kosher Salt Add the yeast, hot water, oil and sugar to a large bowl and mix. In a separate bowl combine the flour, and salt. Add to yeast mixture. When dough forms a ball, place on counter and knead for a few minutes until smooth. Divide dough into twelfths and let rest on the counter while preparing the jalapenos and cheese. Wash and remove ribs and seeds from jalapenos, unless you like the extra kick. Dice them finely. Roll each ball of dough into a 12 inch long rope. Flatten the rope until it is about an inch and a half wide. Spread a layer of cream cheese on the strip. The cream cheese spreads best if it has been warmed up in the microwave for a few seconds. Sprinkle a tablespoon or two of shredded cheddar and as many jalapenos as desired on the the strip of dough. Wrap the dough around the hot dog, securing at both ends. Place on a greased cookie sheet. Let rise in a warm place for about 20 minutes Preheat oven to 375 F. Bring 8 cups of water and 4 T baking soda to a boil in a medium saucepan. Drop hot dogs into the water 2 at a time and boil for 45 seconds on a side. Remove from water back to the cookie sheet. Brush the dough with a beaten egg and sprinkle with kosher salt. Bake for 15 to 20 minutes or until deep brown in color. Remove them immediately from the cookie sheet to a wire rack. They are best when enjoyed warm straight from the oven.


HOT MUSHROOM AND PEPPERONI PIZZA DIP Base 8 oz cream cheese, at room temperature 1/3 cup grated parmesan cheese 1/2 cup sour cream (light or full fat) Pizza Topping 1 cup pizza sauce (see notes for fast homemade pizza sauce recipe) 1/2 cup pepperoni, roughly diced 1/3 cup onion, diced (brown, white, yellow or red) 1/2 cup mushrooms, roughly diced Cheese topping 1 cup mozzarella cheese, grated 1/2 cup tasty cheese, grated (or any other melting cheese with flavour) (see notes) 12 slices pepperoni Garlic Toast 2 french sticks, cut into slices 2 clove garlics, halved (skin on) Preheat oven to 350. Heat a non stick fry pan over high heat. Add the diced pepperoni and fry for 1 minute until it starts to brown. Then add the onions and sauté for 1 minute. Then add the mushrooms and cook for 30 seconds. Remove onion mixture from the fry pan and place onto a plate with a paper towel (to drain the excess fat). Combine the Base ingredients in a bowl and mix until smooth and combined. Spread the Base in a 20 cm / 8 inch base with a 24 cm / 9 inch rim pie dish. Spread the pizza sauce over the Base, then sprinkle with the onion mixture. Sprinkle over the tasty cheese, then the mozzarella cheese. Place sliced pepperoni over the cheese. Bake in the oven for 15 to 20 minutes, until golden brown and bubbling. Check it at 15 minutes. Serve immediately with Garlic Toast. Garlic Toast Spread french stick slices on 2 baking trays (or one very large one). Bake for 5 to 8 minutes until crispy and lightly browned. Remove from oven and rub each piece lightly with the cut side of the garlic. NOTES Quick Pizza Sauce - combine the following in a small saucepan: 1½ cups tomato passata (tomato puree), ¼ tsp salt (or to taste), ½ tsp dried oregano, ½ tsp garlic powder, black pepper. Bring to simmer over medium heat then lower heat to low. Let simmer for 5 minutes until thickened. It will reduce to 1 cup. Use as per recipe directions. No Cook Fast Pizza Sauce - combine the following in a bowl: ½ cup tomato paste, ½ cup tomato passata (tomato puree), 1 garlic clove (minced), ½ tsp onion powder, 1 tsp dried oregano. ½ tsp sugar, ¼ tsp salt (or to taste) and black pepper. Mix until combined. Use as per recipe directions. The purpose of the tasty cheese is to add salt and flavour to the cheesy topping because Mozzarella cheese does not have a strong flavour and also is low in salt. I usually bake the Garlic Toast in the oven while I am preparing the dip (even while the oven is still coming to temperature). Then I remove it and rub with garlic, pile them all onto one baking tray and pop it back into the oven just before the dip is ready to rewarm the bread. It reheats very well and reinvigorates the garlic flavour.

Philly Cheesesteak Bites Recipe

Philly Cheesesteak Bites Recipe 1 green pepper 1/2 onion 2 tbsp butter, divided 5 oz thinly sliced roast beef 6 slices Provolone cheese 6 slices American cheese 1 package (10 count) Pillsbury buttermilk biscuits 1/4 cup olive oil Dice green pepper and onion. Cook diced green peppers and onions mover medium heat with 1 tbsp butter until onions are browned and green peppers are softened. Roughly chop sliced roast beef. Fry with 1 tbsp butter until edges are a little crispy. Flatten biscuits. Cut slices of Provolone cheese into 4 pieces and put 2 pieces on each biscuit. Top with 1 tbsp of the onion and green pepper mix. Add 1 tbsp roast beef. Cut slices of American cheese into 4 pieces and put 2 pieces on the roast beef. Gather edges of the biscuits around the toppings and pinch to seal. Place in a greased, round baking dish with the seams down. Brush the tops with olive oil. Bake at 400 degrees for 20 minutes.

Cajun Popcorn Shrimp and Hushpuppies with Jalapeño Honey

Cajun Popcorn Shrimp and Hushpuppies with Jalapeño Honey Hushpuppies: 1 1/4 cup cornmeal 3/4 cup flour 1 tablespoon baking powder 1/4 teaspoon baking powder 1/4 cup + 1 tablespoon sugar 1 teaspoon salt 1/4 cup diced jalapeño 2 corns on the cob 2 eggs 2 tablespoons butter, melted 1 cup buttermilk Shrimp 3/4 pound small shrimp, peeled and deveined 1 cup panko breadcrumbs 2 1/2 teaspoons paprika 2 1/2 teaspoons garlic powder 1 teaspoon salt 2 teaspoons onion powder 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper (or more if you like spice) 1/2 cup flour 2 eggs + 2 tablespoons flour Jalapeño Honey 1/4 cup honey 2 teasppons sliced jalapeno Preheat a deep pot filled up about halfway with canola oil to 375 degrees. For the hushpuppies: Grill corn on an outdoor grill, inside on a grill pan or over a gas stove until slightly charred. Cut off the cob. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and sugar. Add jalapeño and corn. In another bowl, whisk eggs, butter and buttermilk. Add to cornmeal mixture, stir just until it's combined. Do not over mix. Let the batter rest for 30 minutes. One the batter has rested, use a tablespoon to scoop the batter into the hot oil. Fry until brown on all sides. Do not overcrowd the pan. Drain on paper towels. For the shrimp: Mix the panko, paprika, garlic powder, onion powder, salt, black pepper and cayenne in a bowl. Taste to see if it needs any more salt, cayenne or black pepper to suit your taste. In another bowl add flour and season with salt and pepper. In another bowl combine egg and water. Coat shrimp in flour, pat excess off. Dunk in egg, make sure excess comes off. Finally coat in breadcrumbs. Fry in oil until golden brown on both sides. Drain on paper towels and season with a little bit of salt and pepper. For the honey: In a very small sauce pan, combine honey and jalapeño. Set over a medium-low heat. Cook until jalapeño has infused the honey and it's very thin. Drizzle over shrimp and hushpuppies.


JAPANESE CABBAGE SALAD 3 cups (6oz) pre-shredded coleslaw mix For the dressing: 1 tsp granulated sugar 2 tsp light soy sauce (omit for gluten-free) 1 tsp canola oil 2 1/2 tbsp rice wine vinegar 1 scallion, finely chopped Toppings: 3 tbsp toasted sesame seeds 1/4 cup bonito flakes (katsuobushi) Mix all the ingredients for the dressing together in a bowl and pour it over the shredded coleslaw mix. Toss well and top with sesame seeds and bonito flakes


FRESH SHRIMP SPRING ROLLS WITH PEANUT DIPPING SAUCE Peanut Dipping Sauce- 1/2 cup hoisin sauce 1/4 cup smooth peanut butter 1/4 cup water 1 tablespoon rice vinegar 1 tablespoon chopped peanuts Shrimp Rolls- 10 jumbo shrimp (16-20 count), shelled, deveined, cooked, cooled, and cut lengthwise in half 10 round rice paper wrappers 10 red leaf or Boston lettuce leaves, thick stem ends removed, cut in half 6 ounces thin vermicelli rice noodles, cooked, drained and cooled 1 cup shredded carrots 1 cup thinly shredded red cabbage 1 cup fresh bean sprouts 20 fresh mint leaves 1/2 cup cilantro leaves Peanut Dipping Sauce- Combine all sauce ingredients on a medium sized bowl, whisking until smooth. Add more water if you would like the consistency thinner. Transfer to a serving bowl and sprinkle with chopped peanuts. Shrimp Rolls- In a medium saucepan, boil enough water to cover the shrimp. Once the water comes to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque. Immediately remove the shrimp from the water, drain and cool in the refrigerator. Once cooked, remove the shell and cut the shrimp lengthwise in half to give two pieces of shrimp. Set aside. Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions. Drain and cool with cold water, refrigerate until ready to use. Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper. Set a damp dish towel on a cutting board. Immerse once rice paper sheet into the water for 15 to 20 seconds. Remove, shaking of excess water and lay flat on the dampened cloth. The paper may still seem stiff, however with become pliable as you build each roll. Lay once piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts. Roll up the paper halfway into a cylinder. Fold in the sides in an envelope pattern. Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal. Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce.


SOUTHWESTERN EDAMAME SALAD 1 (1-lb) package frozen edamame 1 1/2 cups frozen corn 1 (15-oz) can garbanzo beans, drained and rinsed 1 cup black beans, drained and rinsed 4 green onions, sliced 1/2 cup chopped cilantro 1 cup cherry tomatoes, halved juice from ½ lemon 1 garlic clove, minced 1/4 cup olive oil 1/2 Tbsp. Dijon or honey mustard 1/8 tsp. onion salt 1/2 tsp. salt (or more, for taste) pepper, to taste Fill a large pot with water and boil on high heat. Add frozen edamame and cook for 3 minutes. Add frozen corn and cook for 2 minutes. Drain water from vegetables and set aside. In a medium sized mixing bowl, combine beans, onions, cilantro and tomatoes. In a small bowl, whisk together lemon juice, garlic, olive oil, mustard, salts and pepper. Pour over vegetables and beans. Toss to combine. Add in cooled edamame and corn. Toss together. Can serve right away or place in fridge until cooled and flavors blend.


FAVORITE HASH BROWNS 1 kg pkg. hash browns 1 c. sour cream 1/4 c. melted butter 2 c. grated sharp cheddar cheese 1 c. grated onion 6-8 slices of cooked chopped up bacon 1 can cream of celery soup 1 can cream of mushroom soup Fry bacon and chop up into bits. In a large bowl, thaw hash browns for about 15 mins. Add the rest of the ingredients and mix well. Spoon into a greased 9x13 inch pan. Bake 375 degrees F. for 1 hour and 15 mins.


HAWAIIAN WEDDING CAKE 1 pkg yellow cake mix 1 1/2 cup crushed pineapple 1 8 oz pkg cream cheese 1 pkg vanilla instant pudding 2 cup milk 1 lg container cool whip Bake cake as directed in 9“ x 13” pan. Let cool. I put mine in the fridge for 30 min. Spread crushed pineapple over cake (don’t drain). Mix cream cheese & pudding & milk. Spread on top of pineapple. Spread cool whip, sprinkle with coconut. Top with mandarin oranges. Tip: put oranges in a paper towel to get excess juice off then top on cake.

White Chocolate Fudge

White Chocolate Fudge 2 (3 ounce) packages cream cheese, softened 1 (16 ounce) packages powdered sugar, sifted... 1 1/2 teaspoons vanilla extract 1 (12 ounce) white chocolate baking bar, melted 1 cup chopped pecans, toasted Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended. Stir in chopped pecans. Spread into a buttered 8-inch square baking pan or dish. Cover and store in refrigerator.

Not Mild... Not HOT.. Just Right SaLsa

Not Mild... Not HOT.. Just Right SaLsa 8 cups tomatoes, peeled, Cored,,,chopped and drained 2 1/2 cups onions, chopped 1 1/2 cups green peppers 1 cup jalapeno pepper, chopped 6 garlic cloves, minced 2 teaspoons cumin 2 teaspoons pepper 1/8 cup canning salt 1/3 cup sugar 1/3 cup vinegar 1 (15 ounce) can tomato sauce 1 (12 ounce) can tomato paste Put your tomatoes in boiling water for approx 2 to 3 min.. then transfer to ice cold water... makes them easier to peel and core. then chop and drain them... Mix all ingredients and bring to a slow boil for 10 minute. Add your salsa to jars and put lids on .. place in a hot water bath for 10 min. Then cool.. be careful not to knock them while they are cooling and sealing! This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces. Yields approx. 5 to 6 pints

Easy Cherry Cheesecake

Easy Cherry Cheesecake 1 3/4 cups crushed graham cracker crumbs or Honeymade crumble 1/3 cup sugar ( plus 1 TBSP for crust) 1/4 cup melted butter 2 cups Cool Whip or whipping cream 1/2 teaspoon vanilla 1 (8 ounce) package cream cheese, softened 1 (28 ounce) can cherry pie filling,or any fruit you choose Prepare a 9 x 9" baking pan. In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust. In separate bowl, mix in the whipping cream, then beat in the softened cream cheese into the whipping cream Add the remaining sugar and vanilla until well blended. Smooth on top of the crust. Top with the cherry pie filling. Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

Strawberry Cream Cheese Coffee Cake

Strawberry Cream Cheese Coffee Cake 8 ounces cream cheese, softened 1/2 cup butter, softened 3/4 cup sugar 1/4 cup milk 2 eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 cups strawberries, sliced ( I use entire 16 oz. container) 1/4 cup brown sugar 1/2 cup chopped nuts Preheat oven to 350°F. Combine cream cheese, butter and sugar. Beat until light and fluffy. Stir in milk, eggs and vanilla. Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth. Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake. Bake 40 minutes. Serve warm or cold.

Grilled Marinated Shrimp

Grilled Marinated Shrimp 1 cup olive oil 1/4 cup chopped fresh parsley 1 lemon, juiced 2 tablespoons hot pepper sauce 3 cloves garlic, minced 1 tablespoon tomato paste 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds large shrimp, peeled and deveined with tails attached skewers In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade. You can take them off the skewers or leave them on, the hubby just prefers to grill them with skewers as opposed to on a grill pan.

No Bake Bars

No Bake Bars 3 cups corn flakes, crushed 1 cup crunchy peanut butter 1/2 cup sugar 1/2 cup white corn syrup 6 ounces chocolate chips 1 Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. 2 Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). 3 Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.


JAMAICAN BANANA BREAD 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup butter, softened 2 large eggs 1 1/2 cups mashed ripe banana (about 3 bananas) 1/4 cup plain low-fat yogurt (or pina colada flavored!!) 3 tablespoons dark rum OR apple cider 1/2 teaspoon vanilla extract 1/2 cup flaked sweetened coconut Cooking spray 1 tablespoon flaked sweetened coconut 1/2 cup powdered sugar 1 1/2 tablespoons fresh lime or lemon juice Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.


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.

Monday, May 25, 2015

Nutter Butter Peanut Butter Chocolate Bark

Nutter Butter Peanut Butter Chocolate Bark 10-12 ounces chocolate almond bark or candy melts 1-1 1/2 cups Nutter Butter bites (mini cookies) 1/2 cup peanut butter chips Melt chocolate according to package directions. (I prefer the double boiler method) On a parchment lined tray, arrange cookies close together, reserving a few to garnish with. Just before pouring chocolate, stir in peanut butter chips, immediately pour melted chocolate over cookies. Garnish with remaining cookies. Let cool completely and set up before cutting to desired serving size.

Pineapple & Cream Cheese Upside Down Cake

Pineapple & Cream Cheese Upside Down Cake 1/4 c butter, melted 1/2 c packed brown sugar 1 can(s) (20 oz) dole pineapple slices,drained 8 marachino cherries 1 pkg (9 oz) yellow cake mix 2 pkg (8 oz each) cream cheese, softened 1 pkg (3.0 oz) lemon gelatin 2 eggs Preheat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Note: If using a regular sized cake mix, use a larger spring form pan, and increase the baking time, at least by 15 minutes. ( I used a regular mix and a 9.5 inch pan ). Keep checking it with a wooden pick in the center till comes out clean. Stir together melted butter and brown sugar in pan. Place 8 pineapple slices in sugar mixture. Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan. Prepare cake mix according to the package directions. Pour half cake batter evenly over pineapple. Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth. Spread cream cheese mixture gently over cake mix. Pour remaining cake mix over cheese cake in pan. I wrapped the pan in foil, as it was leaking a bit after 10 minutes of baking. Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and turn out onto serving platter.

Churro Chex Mix recipe

Churro Chex Mix recipe 9 cups Chex cereal (I like using rice Chex) 2 cups cinnamon chips (these may be tricky to find, especially if it isn’t near the holidays) 1/4 cup butter 1 cup powdered sugar 1/2 cup granulated sugar 1 1/2 tsp ground cinnamon Pour cereal into a large bowl, set aside. Mix sugars and cinnamon together in a small bowl and set that aside too. Melt cinnamon chips and butter in microwave for 30 seconds then stir. Put back in for another 10 seconds and stir again until smooth. DO NOT OVERHEAT. If you have to heat it again, just do it for 10 seconds because if you over-cook it then it will be thick rather than thin and smooth. If you take the mixture out of the microwave and it doesn’t seem like they are melted, stir them anyways because as you stir the mixture it will melt more and some people do not think about this so they microwave it more and the mixture becomes too tough. Stirring is key before overheating. Once smooth, pour over cereal mixture and mix until the cereal is all coated. Slowly add the half of the sugar mixture into the chex while tossing. Coat the whole mixture and then lay it on wax paper on the counter top. Sprinkle the rest of the sugar mixture on top and let it cool before serving or storing.

Cookie Butter Pretzel No Churn Ice Cream

Cookie Butter Pretzel No Churn Ice Cream 1 pint heavy cream 1 (14oz) can sweetened condensed milk 1/3 cup cookie butter (or to your desired taste) 1 cup cut up pretzels *you will also need a container to freeze your ice cream in. Start out by mixing your heavy cream with a high speed mixer until stiff peaks form. I mixed mine for about 3 minutes. Fold in sweetened condensed milk. Fold in pretzels, but leave a few out to put on the top. Put 1/3 cup of cookie butter into a bowl and microwave about 15 seconds then stir. The butter should be runny. Put 1/3 of the cream mixture into a container and then put a layer of drizzled melted cookie butter. Add another 1/3 of the mixture on top of that and then drizzle the cookie butter again. Pour the rest of the cream mixture I froze my ice cream for 8 hours and it seemed to be the perfect consistency. Take a knife and swirl the cookie butter throughout the whole container. Top with extra pretzels. My favorite part of the ice cream is when I get a chunk of cookie butter because it is soft and a little chewy on and drizzle the last layer of cookie butter.

Reese’s Peanut Butter Bars

Reese’s Peanut Butter Bars 1 1/2 C. crushed graham crackers 1 stick butter, softened 1 1/2 C. peanut butter 3 1/4 C. powdered sugar 12 oz. chocolate chips Mix the first four ingredients together and press flat into a cookie sheet. I use a fork to press it down firmly. Sprinkle chocolate chips on top and put in the oven at 350 degrees until the chips are soft enough to spread. Spread the chocolate chips evenly over the peanut butter mixture. Place pan in the fridge to set chocolate. Before the chocolate is too hard, cut into 1×3 inch bars.

Iced coffee

Iced coffee 10 cups fresh coffee 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup French vanilla creamer (or any creamer of your choice) Mix sugars together and pour into a pitcher. Pour hot coffee over top sugars and stir until dissolved. Add creamer and stir. Refrigerate and serve over ice!

Baked French Toast Muffins

Baked French Toast Muffins Yield: 12 muffins 1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread) 2 1/2 cups milk 6 large eggs 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 teaspoon ground cinnamon For the Cinnamon Streusel Topping: 1/4 cup cold butter 1/4 cup light brown sugar 1/4 cup all-purpose Gold Medal flour 1/8 teaspoon ground cinnamon Pinch of salt Butter and Maple Syrup, for serving, optional In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Or you can combine everything in a large bowl and then fill the muffin cups. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight. When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

Chicken & biscuit casserole

Chicken & biscuit casserole 1 can of biscuits 1 can cream of chicken soup 1/2 cup sour cream Half a bag of frozen peas 2 cups cooked chicken 3 tbsp milk 3 tbsp melted butter 1 1/2 cup cheddar cheese Preheat oven to 375 degrees. Spray an 8x8 glass dish (or nonstick, whichever you prefer) with cooking spray. Mix together in a large bowl the can of cream of chicken & 1/2 cup of sour cream until well blended. Then mix in the chicken, peas, milk and melted butter. Once everything is combined, pour into the glass dish. Sprinkle the cheese on top. Then place your biscuits on top. *Key: flatten your biscuits a little before putting them on top. This helps prevent them from tasting doughy and they get a better crunch on top. Put in the over for 35 minutes or until the biscuits are brown and the juices are bubblin'!

Ohhh Gooey Chicken

Ohhh Gooey Chicken 1 bag chicken breasts – thawed 1 jar marinara sauce – 23 oz. 4 bags mozzarella cheese – 8 oz. Preheat your oven to 400 degrees F. On a cookie sheet, place the chicken breast evenly with no breast overlapping each other. Cook the chicken until it is done – about 25 minutes. Remove the chicken from the oven and pour an entire jar of marinara sauce evenly over the breast. Sprinkle mozzarella cheese slowly over the breast making sure no sauce is showing. Place the chicken back in the oven and bake until the cheese is melted.

tasty trash cass

tasty trash cass 1 pkg hashbrowns 1 pkg ground beef chuck-cooked (u can also use chicken if u wanted) 1 can MILD Rotel 1 onion and 1 bell pepper diced small 1/2 block cream cheese 1/2 c sour cream 1/2 c butter Seasonings: garlic powder, onion powder, salt and pepper. Shredded cheese- however much you want. I used Colby jack and cheddar You can also sprinkle some Panko crumbs or crushed corn flakes mixed with butter on top as well. Preheat oven to 350. Mix thawed hashbrowns and about 1/2 cup butter, onion, bell pepper, and seasonings. Mix Mild rotel, sour cream, softened cream cheese, cooked beef. Add the hashbrown mixture to the beef mixture, and stir it all together. Add some of the shredded cheeses, and stir all up again. Put in a baking dish, sprayed with Pam and sprinkle more shredded cheese on top. Then bake until done.

Grandmas Butterscotch Pie

Grandmas Butterscotch Pie 2/3 C brown sugar 2 Tbsp corn starch 1/8 tsp salt 2 C milk 2 egg yolks, beaten (keep the egg whites for the meringue) 2 Tbsp butter (I have also used margarine) 1 tsp vanilla 1 9" baked pie shell In a large sauce pan, combine the brown sugar, cornstarch and salt; gradually add the milk. Cook mixture over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat and add 1/2 of the mixture into the beaten egg yolks stirring constantly. Return the egg yolk mixture to the sauce pan and bring to a boil again. Remove from heat, stir in butter and vanilla then pour this into the baked pie shell. Cool pie. Meringue (I don't really measure here! :)) Preheat oven to 350F 2 egg whites 1/4 - 1/2 C white sugar Using an electric mixer, beat the egg whites on high until small peaks are formed. Slowly add the sugar and continue beating until all the sugar is added and the desired peaks are formed (it usually takes me about 4 minutes or so). Using a spatula or spoon, drop dollops of the meringue on the pie making sure to cover the entire surface of the pie to the edge. Slide into the preheated oven and let the meringue cook until it browns.

Chicken Lombardy

Chicken Lombardy 8 oz. package sliced fresh mushrooms 2 tablespoon butter melted 6 boneless skinless chicken breasts 1/2 cup all-purpose flour 1/3 cup butter 3/4 cup marsala wine 1/2 cup chicken broth 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup shredded mozzarella cheese 1/2 cup parmesan cheese 2 green onions chopped Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts


SPICY HONEY WINGS 2 pounds chicken wings, tips discarded 1 teaspoon cayenne pepper (add more if you can stand it) salt and ground black pepper to taste 1 cup honey 1/2 cup butter, melted 1/2 cup hot sauce Preheat an outdoor grill for medium heat and lightly oil grate. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.

Saturday, May 23, 2015


LOADED BROCCOLI 4-5 small bunches of fresh broccoli cut into bite size pieces ( Approx: 4-6 cups) 1/2 cup Mayonnaise 1/2 cup Sour Cream 6-8 Slices bacon cooked and cut into bite size pieces 1 Bag Shredded Cheddar Jack Cheese (two cups) or cheese of your choice. 3-4 Tbs chopped fresh chives Steam or Boil Broccoli Pieces ( I boiled for 10 minutes). Drain and Let cool Mix together Mayonnaise, Sour Cream, 1 cup of the Shredded Cheese and half of cut up Bacon, and placed in baking dish that was lightly sprayed with non stick spray, Top with remaining cheese and bacon pieces. Cook in oven 400° for 10- 15 minutes until cheese is melted. Top with chopped Chives and serve!

Mexican Chicken Spaghetti

Mexican Chicken Spaghetti 1 lb boneless, skinless chicken breasts 1 lb velveeta cheese, regular or mexican... 1 can(s) rotel tomatoes, regular or hot 1 lb spaghetti pasta 1 stick butter 1 can(s) cream of chicken soup, undiluted 1 can(s) cream of mushroom soup, undiluted 1 medium onion, chopped 1 bell pepper, red or green, chopped salt and pepper to taste Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse. Melt the butter in that same (empty) pot and saute the onion and bell pepper. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together. Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.


CRAZY GOOD CASSEROLE 4-5 boneless, skinless chicken breasts 6 strips of quality bacon 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder salt and pepper to taste Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use. In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking prepare pasta according to directions. Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Friday, May 22, 2015

Fried Collard Greens (approx. 3 servings)

Fried Collard Greens (approx. 3 servings) 1 bunch fresh collard greens 1 C. chopped pork jowl bacon 1 1/4 C. chicken stock good pinch of red pepper flakes 1 tsp. apple cider vinegar salt and pepper to taste Wash the greens then strip them from the stem. Roll the greens up and slice them, set aside. In a medium skillet, cook the bacon over med. high heat until nice and crisp. Drain off all but 2 T. of the bacon grease. Add the collards to the pan (they may pop some, so be careful) and stir to coat in the bacon grease. Lower the heat to medium and cook for 5 minutes, stirring off and on. Add the chicken stock, pepper flakes and vinegar. Reduce the heat to med. low, cover and cook for 1 hour. The liquid with almost cook out of the pan, which is what you want. Once the greens are to your desired tenderness (an hour does it for me), season with the salt and pepper just before serving. I always put hot pepper sauce over my greens when I go to eat them. YUMMMMMM

Twisted Apple Pie

Twisted Apple Pie 1 can of crescent rolls with seams 1 8 oz pkg cream cheese (room temp) 1/3 cup sugar Apple pie filling Unroll the crescent rolls flat, pinch all the seams together except for the main middle one. Separate down the middle half ways (leaving 4 per side) Mix cream cheese and sugar together until creamy. Spread mixture on both halves of crescent rolls, add the apple pie filling to one of the halves then flip the other side over to the top of the apples (cream cheese side down) pinch the seams together all the way around. Place on cookie sheet with parchment paper and bake at 350 for about 20 minutes or until crust is golden brown. Remove and let sit a few minutes before serving as it will be hot! Serve with a scoop a of vanilla ice cream if desired.

Slow Cooker Pork Chops

Slow Cooker Pork Chops Serves 4 1 1/2 lbs lean center cut pork chops 1 tsp pepper 1 tsp chili powder 1 tsp garlic powder 1 tsp extra virgin olive oil 1/4 cup low sodium soy sauce 1/4 cup ketchup 1/4 cup fat free beef stock 1/4 cup brown sugar 1 tsp ground ginger 1 tsp chili powder 1 tsp garlic powder Place pork chops on a cutting board In a small bowl combine pepper, chili powder and garlic powder Evenly sprinkle over chops, making sure to cover both sides Heat olive oil in large skillet over medium heat Sear chops in skillet until browned, about 3-4 minutes per side Place seared chops in slow cooker In medium bowl whisk together soy sauce, ketchup, beef stock, brown sugar, ginger, chili powder & garlic powder until well combined Pour sauce over pork chops Cover slow cooker and cook on low for 5-6 hours or until chops are tender and almost falling apart Serve with a drizzle of sauce over the top and fresh parsley if desired

Peanut Butter Cup Rice Krispie Treats

Peanut Butter Cup Rice Krispie Treats These Peanut Butter Cup Rice Krispie treats a fun way to use up extra candy from your cupboards. 7 cups mini marshmallows 7 Tablespoons butter, divided 1/2 cup peanut butter 7 cups plain Rice Krispie cereal 24 Reese's Peanut Butter Cups, unwrapped 1 1/2 cups chocolate chips Melt 4 Tablespoons butter over low heat in a saucepan. Add the marshmallows and stir until completely melted. Stir in the peanut butter. Pour the cereal into the marshmallow mixture and stir until completely combined. Press half the cereal mixture into a buttered 9x13 pan. Place the 24 peanut butter cups over the top of the rice krispies in the pan. Spoon the rest of the rice krispies over the top and press down. Let cool completely. Place the chocolate chips and remaining 3 Tablespoons of butter in a microwave safe bowl. Heat for 1 minute. Stir until creamy. You can heat it an additional 10-15 extra seconds, if needed. Spread over the top of the rice krispie treats. Let set. Cut into 24 squares. Store in a sealed container on the counter.

Company Casserole

Company Casserole Good 1 dish meal for potlucks--very versatile--you can use your imagination and add many other ingredients to make it different. 8 ounces egg noodles 1 lb lean ground beef 1 (15 ounce) cans tomato sauce 1 (8 ounce) packages fat free cream cheese 1/4 cup fat free sour cream 1 cup small curd cottage cheese 1/2 cup chopped green onion 2 tablespoons chopped green peppers 2 tablespoons melted butter Cook noodles; drain and set aside. Brown meat; drain. Add tomato sauce to beef; remove from heat. In a separate bowl, mix cream cheese, cottage cheese, sour cream, onions and peppers. Butter a casserole dish and spread 1/2 the noodles in the bottom. Cover noodles with 1/2 the cheese mixture, then 1/2 the meat mixture, then 1 more layer of noodles, then cheese mixture and then meat mixture. Pour 2 tablespoons butter over top; press down slightly. Bake at 375° for 1 hour to 1 hour 15 minute. If drier casserole is desired, cook 15 minutes longer.


CINNAMON DIVINITY COOKIES 1 cup butter flavored vegetable shortening (Crisco) 1 cup granulated sugar plus ½ cup additional granulated sugar for rolling 2 cups all-purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda 1 teaspoon cinnamon 1 large egg 1 teaspoon vanilla 1 cup cinnamon chips, finely chopped Preheat oven to 350˚F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon. In the bowl of an electric mixer, cream together shortening and 1 cup sugar. Mix in egg and vanilla. Gradually add flour mixture until combined. Stir in chopped cinnamon chips. Scoop 1 tablespoon size dough balls and roll in sugar to coat. Place the coated balls on the prepared baking sheet 2” apart. Use a fork to press down gently on each dough ball to flatten into a disc. Bake for 10-12 minutes, until bottom edge begins to turn golden brown. Cool on baking sheet for 5-10 minutes before moving to wire racks to cool completely. Store at room temperature in an airtight container for up to 7 days.

Thursday, May 21, 2015

Grilled Shrimp Kabobs

Grilled Shrimp Kabobs 1 pound uncooked deveined peeled large shrimp thawed if frozen 1 cup fat-free Italian dressing 1 medium red onion cut into 8 pieces 1 medium bell pepper cut into 8 pieces 16 medium cherry tomatoes 16 small whole mushrooms In shallow glass or plastic dish or resealable freezer plastic bag, place shrimp and dressing. Cover dish or seal bag; refrigerate 30 minutes. Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Thread shrimp, onion, bell pepper, tomatoes and mushrooms alternately on each of 4 (15-inch) metal skewers, leaving 1/4-inch space between each piece. Place kabobs on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning frequently and brushing several times with marinade, until shrimp are pink. Discard any remaining marinade.

Grilled Corn on Cob and Seasoned Butters

Grilled Corn on Cob and Seasoned Butters 1/4 cup butter, softened 8 ears corn on the cob DILL BUTTER: 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill 1 teaspoon lemon juice ITALIAN BUTTER: 1/4 teaspoon garlic salt 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves HORSERADISH PARSLEY BUTTER: 1 tablespoon chopped fresh parsley 2 teaspoons prepared horseradish 1/4 teaspoon salt 1/8 teaspoon pepper Combine butter and all ingredients for desired seasoned butter in small bowl; mix well. Prepare grill; heat until coals are ash white. Spread about 1 tbl. seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness of heavy duty foil; tightly seal top and sides. Place corn on grill directly over coals. Grill, turning every 5 minutes, until tender (about 20-25 minutes total). Serves 8.

Strawberry Filling for Crepes or Pancakes

Strawberry Filling for Crepes or Pancakes 12 crepes or thin pancakes 2 packages (10 ounce size) frozen strawberries, thawed 1 package (8 ounce size) cream cheese, softened 1/4 cup sugar 1/2 teaspoon vanilla extract 1 tablespoon cornstarch Drain berries, reserving juice; set aside. Beat cream cheese, sugar, and vanilla until light and fluffy. Fold in berries. Chill. Fill each crepe or pancake with 1 or 2 tablespoons cream cheese mixture. Carefully roll up and place side by side on warm platter. Mix strawberry liquid and cornstarch. Cook and stir over medium heat until clear and slightly thickened. Pour over crepes. Serve with whipped cream if desired.

7 Things You Should NEVER Store In Frig

7 Things You Should NEVER Store In Frig did you know that refrigeration can actually cause certain foods to spoil faster? It's true. In fact, here are 7 foods that you'll never find in my refrigerator (mostly because I store them somewhere else): 1. Bananas - Storing bananas in the refrigerator can actually disrupt the ripening process. In fact, once refrigerated, a banana may never be able to resume the ripening process even if returned to room temperature. Just think of how devastating that is for the banana :( 2. Sweet Potatoes - When exposed to cold temperatures, starches found in potatoes will turn to sugar, disrupting their flavor and texture, not to mention increasing their sugar content. If you prefer tasteless potatoes that cause weight gain, however, please refrigerate. 3. Tomatoes - Ever had a really amazing tomato right out of the fridge? Me either. Tomatoes actually lose their flavor and become mushy when refrigerated. Yumn't. 4. Apples - Same as above, apples lose their texture and flavor when refrigerated. Instead, place an apple in the fridge about 30 mins before eating if you prefer your apples cold. That's what I always do anyway. 5. Onions - If you love soggy onions while also causing the rest of your food to taste and smell like onions, then you'll definitely want to refrigerate your onions immediately. Otherwise, try storing them in a paper bag (within a cool, dark cabinet) for maximum shelf-life. 6. Avocados - Much like the banana, refrigeration shuts down an avocado's ripening enzymes. If you want guacamole next month, this may be OK, but if you're like me, you probably want guacamole today. 7. Coffee - Contrary to popular belief, coffee is best stored at room temperature to allow the natural oils within the coffee bean to activate its pungent aromatic scent. My brother Big Jim, who savagely loves all things coffee, let me in on this little secret. On the flip side, refrigeration can actually cause coffee to absorb odors from other foods in your fridge. Onion flavored coffee anyone? Don't make that mistake twice guys...


BRANDIED CRANBERRIES 1 lb Cranberries 2 Generous cups granulated sugar brandy Wash and drain cranberries. Place in a jelly roll pan or on a cookie sheet with sides. Sprinkle with sugar until berries are covered. Broil, stirring several times for first few minutes, 6-8 inches below burner. (Stirring prevents sugar from crystallizing.) Continue broiling until berries have popped, this takes several minutes. Pour into a storage container and add generous amount of brandy. Stir lightly, cover and refrigerate. Will keep indefinitely in refrigerator. Good with turkey or chicken. Makes about 6 cups.

Avocado, Tomato and Sweet Onion Salad

Avocado, Tomato and Sweet Onion Salad While this salad is simple, sometimes simplicity is best as the flavors marry perfectly. 1 large or 2 medium avocados juice of 1/2 lemon (about 2 teaspoons) 1 pint cherry tomatoes 1/4 medium sized sweet onion (such as Vidalia or Maui) 3 tablespoons rice vinegar 1 tablespoon olive oil kosher salt and coarsely ground black pepper to taste 3-4 large lettuce leaves Peel avocado and remove pit. Cut avocado into 1 inch chunks and sprinkle with lemon juice. Wash tomatoes, cut each in half and add to bowl with the avocado. Slice the onion very thin and add to the bowl. Sprinkle vinegar over the vegetables, season with salt and pepper (preferbly kosher salt and coarsely ground pepper, but use what you have). Drizzle oil the mixture and gently stir until all ingredients are well combined. Serve on a lettuce leaf, if desired.

BBQ Potato Chip Chicken

BBQ Potato Chip Chicken 2 cups BBQ flavored potato chips 1/4 cup butter or margarine 1/2 teaspoon salt 1/4 teaspoon black pepper 8 chicken drumsticks (or any chicken parts you like) Put chips in plastic bag, close bag tightly, using a rolling pin to crush the chips. Pour the chips into a pie plate. Put butter or margarine into a skillet, put on a burner on the stove, turn burner on low heat. When butter or margarine is melted, move skillet off the burner, stir in salt and pepper until well mixed. (Or melt the butter in the microwave). Rinse the chicken drumsticks under cold water. Use paper towels to dry them. Put chicken pieces on a piece of wax paper. Brush chicken with melted butter on all sides, roll each piece in chip crumbs till coated. Put drumsticks into a baking pan, make sure pieces don't touch each other. If there is any butter left over, pour it over chicken. Put baking pan in oven. Turn oven on to 375 degrees F, baking until chicken is done, about 50 minutes. Chicken is done, when it is easy to poke with a fork.

Microwave Croutons

Microwave Croutons 1/4 cup butter or margarine 2 teaspoons Salad Supreme Seasoning 4 cups French bread cubes, 3/4-inch Place butter in a 2-quart shallow baking dish. Microwave on HIGH for 55 seconds or until melted; stir in Salad Supreme Seasoning. Add bread cubes; stir gently to coat. Microwave on HIGH for 4 1/2 to 5 minutes, stirring 2 or 3 times; cool. Store in airtight container. (Croutons will crisp as they cool.

Almond Joy Cookies

Almond Joy Cookies 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Preheat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Bean Salad

Bean Salad 1 can kidney beans 1 c diced celery 1 can yellow (wax) beans 1 large onion, diced 1 can green beans 1 large bell pepper, diced 1 can whole kernel corn, if desired Drain beans and corn. Combine: 2 c cider vinegar 2 T salad oil 2 c sugar Pour over vegetables; mix well. Refrigerate 24 hours before serving.

Spanish Style Potatoes

Spanish Style Potatoes 1 1/3 pound potatoes, quartered 2 cups chopped onions 1 cup chopped green bell pepper 1 cup water 1 1/2 tablespoon olive oil 2 teaspoons chicken bouillon granules 1/2 teaspoon oregano 1 cup chopped tomatoes Cook potatoes in water until tender, drain and set aside. In a saucepan, add remaining ingredients except tomatoes. Cover and simmer 10 minutes. Add potatoes and tomatoes; blend gently until well coated.

Cherry Chocolate Cobbler

Cherry Chocolate Cobbler 1 1/2 cup flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt 1/4 cup butter 1 (6 oz) pkg semi-sweet chocolate morsels 1/4 cup milk 1 egg 1 (21 oz.) can cherry pie filling 1/2 cup finely chopped nuts Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, baking powder,salt and butter, cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi-sweet chocolate morsels. Remove from heat and cool slightly at room temp. (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over. Sprinkle with chopped nuts. Bake at 350 degrees for 40-45 minutes. Serve warm with heavy cream. Makes 6 servings.


CANNED FRUIT COBBLER 1/4 c. melted butter 1/4 tsp. salt 2 tsp. baking powder 1 c. flour 1/2 c. sugar 1/2 c. milk 1 large can canned fruit,drain BUT save juice Mix in baking dish (deep casserole), the ingredients except fruit. Remove fruit from can and place on dough mix. Add 1/2 cup sugar to juice in can. Stir well and pour over mix. Bake at 350 degrees for 45 minutes. Serve warm or cold.


GRILLED POTATO ROUNDS MAKES 3 SERVINGS. 1 tbs oil 1/2 tsp seasoning salt 1 clove garlic, minced 1 tsp minced thyme 4 potatoes, sliced into rounds Heat grill. In bowl, mash together first 4 ingredients to create paste. Add potatoes to oil mixture, toss. Grill until potatoes are tender. SERVE

Quick Banana Bread

Quick Banana Bread 3 or 4 oz cream cheese 1 box yellow cake mix 3 eggs 3/4 nuts, optional 4 medium bananas (2 c), mashed Preheat oven to 350 degrees. Mix well.Bake 40 to 45 minutes.

Chili Cheese Squares

Chili Cheese Squares 1 (4 oz) can chopped green chilies, drained 2 c shredded Cheddar cheese (8 oz) 1 c buttermilk baking mix 1 c half and half 4 eggs 1/8 tsp red pepper sauce, if desired Heat oven to 375 degrees. Grease 9x9-inch pan. Sprinkle chilies and cheese in pan. Beat remaining ingredients until smooth, 15 seconds in blender at high speed or 1 minute with hand beater. Pour into pan. Bake until golden and a knife inserted into the center comes out clean, 30 to 35 minutes. Let stand 10 minutes to cool before cutting. Cut into squares and serve.

Mexican Cornbread

Mexican Cornbread 1 stick butter, melted 2 eggs 1 1/2 cups self-rising corn meal 1 cup milk 1 can kernel corn, drained 1 can chopped green chiles 1 cup grated cheddar cheese Preheat oven at 350 degrees. Grease an iron skillet or muffin tins. Mix all ingredients together and pour into skillet or spoon in muffin tins. Bake at 350 degrees until top starts to brown, check with toothpick, if it comes out dry it’s ready.

Brownie Delight

Brownie Delight 1 box brownie mix, prepared and cooled 1 box Jell-O instant chocolate pudding, prepared 1 tub whipped cream 2 chocolate bars, your choice, chopped into small pieces In a large clear glass bowl, layer the above ingredients by breaking the brownies into small pieces, then spooning in the pudding, whipped cream and then adding the chocolate pieces. Repeat layers.

Orange Creamsicle Cocktail

Orange Creamsicle Cocktail 3 oz Orange Soda Pop 1 oz Whipped Cream Flavored Vodka 1 TBSP Sweetened Condensed Milk Whipped Cream Sprinkles Add ice to a low-ball style cocktail glass. Add orange soda pop, whipped cream flavored vodka, and sweetened condensed milk; stir gently. Do not over-stir or you will lose the carbonated bubbles Top with whipped cream. Garnish with sprinkles. Makes 1 Orange Creamsicle Cocktail

Chicken In Mustard Sauce

Chicken In Mustard Sauce 1/4 cup all-purpose flour 1/2 teaspoon salt 2 garlic cloves, smashed 1 small onion, very finely chopped 2 boneless skinless chicken breasts 1/4 cup butter or 1/4 cup margarine 1 chicken bouillon cube 1/4 cup water 1/2 tablespoon lemon juice 3/4 teaspoon dry mustard 1 teaspoon granulated sugar 1/2 tablespoon cornstarch 1 tablespoon water pine nuts, toasted Mix first 4 ingredients together, coat chicken thoroughly. Saute chicken in butter until golden, about 5 minutes. Add water and bouillon cube. Cover and simmer 30 minutes. Remove chicken to warm platter. Whisk together remaining ingredients. Stir into chicken broth, cook until thickened. Pour gravy over chicken. Sprinkle with pine nuts just before serving.

Wednesday, May 20, 2015

BBQ Chickpea Chopped Salad with Avocado Ranch

BBQ Chickpea Chopped Salad with Avocado Ranch Makes about 2-3 large salads 15 oz. can chickpeas 2/3 cup BBQ sauce 1 large head romaine 1 cup corn (I thaw frozen corn) 1 1/2 cups cherry tomatoes 1 cup shredded carrots 2-3 green onions {For the avocado ranch dressing} 1 avocado 1 cup almond or soy milk (plain, unsweetened) 3 Tbsp. lemon juice (about 1 lemon) 2 tsp. white wine vinegar 1-2 cloves garlic (I use 2) 1/2 tsp. dried dill 1/2 tsp. dried parsley 1/2 tsp. onion powder Salt to taste Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary. Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally. Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine. When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas. Notes: If storing leftovers, it's best if the dressing, chickpeas, and salad are stored separately. Unless you dig soggy salads ;) The leftover dressing stores for about 3 days in an airtight container in the fridge. (Yay veggie dip!) This is a great make-ahead meal! Make the dressing and salad up to a day ahead of time, store separately, and just simmer the chickpeas in BBQ when you're ready to assemble.

Cabbage Slaw

Cabbage Slaw 4 cups shredded cabbage 1 1/2 cups thinly sliced radishes 1/2 cup diagonally cut green onions 3 Tbsp evoo 2 Tbsp fresh lemon juice 1/3 cup chopped fresh mint 1/2 tsp salt 1/4 tsp pepper Combine first 5 ingredients; toss. Sprinkle with mint, salt, and pepper.

Ranch Potatoes

Ranch Potatoes 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes 1 can cream of whatever you want(soup), undiluted... 1 1/4 cups milk 1 envelope ranch dressing mix 1 1/2 cups shredded cheddar cheese, divided salt and pepper 6 slices bacon, cooked and crumbled Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.


SPAGHETTI SQUASH AU GRATIN 1 medium spaghetti squash 3 tablespoons butter 1 small yellow onion, very thinly sliced 1 teaspoon red pepper flakes 1/4 teaspoon garlic salt Salt and pepper to taste 3/4 cup sour cream 1 cup shredded cheddar cheese Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color. Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375 for 20-25 minutes. Put on broil in the last minute until golden brown on top.


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 tb 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.

Fruity Pebbles Cookies

Fruity Pebbles Cookies 1 (3.4 oz) package instant vanilla pudding mix 1 1/2 sticks butter 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 tsp baking soda 2 cups Fruity Pebbles cereal 1 cup of white chocolate chips 2-1/4 cups flour Preheat oven to 350°. Line cookie sheets with parchment paper and set aside. Whisk together baking soda and flour and set aside. Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips. Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool


ONION BOMBS CAMPING FOOD,FUN WITH THE KIDS,,ANYTIME large onions ground meat (I prefer turkey!!) seasonings to taste (mine were like meatloaf tasting!!) tin foil peel your onions and cut them in half as equally as possible. Prepare your meatballs how you want them– I used italian seasoning, oregano, chili powder, minced garlic, ketchup, worcestershire sauce and some bread crumbs Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!! wrap each onion bomb in tinfoil– might want to double them since they’ll be tossed in the fire! Make sure not to poke holes in the foil!! toss in the fire and try to get them in the coals. cook for about 10 minutes, flip em around and cook another 10 minutes or so!!!

Easy Blackberry Dumplings Stove Top

Easy Blackberry Dumplings Stove Top Lg bag of frozen Blackberries 1 cup sugar or to taste Enough water to over cover Blackberries . You need enough water to put dumplings into. Heat until hot Mix up Bisquick drop by spoonfuls until pan is full Allow to cook until Biscuit isn't doughy anymore (Try not to stir) You can move it around a little but you don't want to break up the dough. Place in bowl add ice cream or whip topping.

Old Bay Shrimp Boil

Old Bay Shrimp Boil 1⁄2 cup Old Bay Seasoning 2 tablespoons salt 4 quarts water 1 (12 ounce) can beer 8 medium red potatoes, cut in quarters 2 large vidalia onions, cut in wedges 2 lbs smoked sausage, cut in 2 inch lengths 8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears) 4 lbs large shrimp, in shells In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil. Add potatoes and onions; cook over high heat for 8 minutes. Add smoked sausage; continue to cook on high for 5 minutes. Add corn to pot; continue to boil for 7 minutes. Add shrimp in shells, cook for 4 minutes. Drain cookin liquid; pour contents of pot into several large bowl or shallow pails. Sprinkle with additional Old Bay.