Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Tuesday, June 30, 2015


CONEY SAUCE for HOT DOGS 1 1/4 Lbs Hamburger 1 Large Onion 1/2 C. Sugar 1/2 C. Chili Powder 1/2 C. Ketchup 1 1/2 C. Water Chop Onion Mix Hamburger & Onion in skillet Brown Hamburger & Onion until Hamburger is done. Drain. Put mixture back in skillet and add remaining ingredients. Simmer 1 hour, stirring occasionally. Serve on Hot Dogs. Can be frozen until ready to use.

Mexican Tuna Salad

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

Reese Gooey Cake Bars

Reese Gooey Cake Bars 1 chocolate cake mix 1 egg 1/2 cup butter, softened 1 teaspoon vanilla extract 16 regular sized peanut butter cups, frozen and unwrapped 1/2 cup sweetened condensed milk 1/2 cup mini Reese's Pieces Combine the cake mix, egg, butter, and vanilla in a mixing bowl. Beat until a soft dough forms. Press half the dough into an 8x8x2 baking dish that has been sprayed with non stick spray. Arrange the frozen peanut butter cups over the top of the dough. You may need to trim the edges of a few. Press the rest of the dough over the tops of the peanut butter cups evenly. Drizzle the sweetened condensed milk over the top of the dough. Sprinkle with the Reese's Pieces. Bake at 350 degrees for 30-35 minutes. They will look very gooey and undone. Let the bars cool completely before cutting into 16 squares. Store in a sealed container on the counter. NOTE: Make sure you freeze your peanut butter cups at least a few hours before you start to make these bars. *Make sure you also let these bars set completely before cutting into them. They will appear very gooey and undone, but do not worry. They will set up

Monday, June 29, 2015

Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta 4-8 oz fettuccine or linguine 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same) 8 oz fresh, sliced mushrooms 2 garlic cloves, minced 3 oz cream cheese, cut into small pieces 2 tbsp fresh parsley, chopped 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have) 2/3 cup boiling water (from your noodle pot) 1 lb cooked shrimp (feel free to buy frozen-gasp!) Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles. While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it! It will all smooth out and be wonderful when we add the water. I promise. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry. Toss sauce with cooked noodles and serve.

Easy crescent cobbler

Easy crescent cobbler 1/4 cup of butter ( plus enough to melt and drizzle over top of cobbler) 2 cans of crescent roll dough 1/4 cup of sugar ( plus enough to sprinkle over the top) 2 cans of cherry pie filling 1 TSP of vanilla extract Preheat oven to 375, Lightly coat a 9×13 cake pan, with cooking spray,In a medium size pan, add 1/4 cup of butter, 1/4 cup of sugar, vanilla extract, and both cans of pie filling On medium heat, gently heat cherry mixture up until it's steamy, and stir until sugar is dissolved; If it boils, the cherries tend to dissolve unroll one roll of crescent dough, and place it on bottom of pan Pour pie filling on top of dough place other crescent dough, on top of pie mixture drizzle melted butter over top, and then sprinkle sugar over the top~ bake until crust is golden brown

Mississippi Sin Dip

Mississippi Sin Dip 24 oz cream cheese softened 1/2 cup mayonnaise 8 oz chopped green chiles 2 cups cheddar cheese 16 oz sour cream 12 oz deli honey ham, very finely chopped. Preheat over to 250 Mix all ingredients together Bake for 30 minutes 'til hot and bubbly Serve with corn chips or any type of cracker you like.

Momma's Easy No Yeast Dinner Rolls

Momma's Easy No Yeast Dinner Rolls 1 Cup Flour 1 tsp Baking Powder 1 tsp of salt 1/2 Cup milk 2 Tablespoons Mayo Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 180˚ oven for 15 minutes or till done and golden brown.


THE ARE YOU KIDDING CAKE 3 large eggs 1 box cake mix (any flavor) 1 can pie filling (any flavor) Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9x13 pan. It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies. Try all of these Pineapple cake mix and blueberry filling Chocolate cake mix and cherry filling Yellow cake mix and cherry filling Yellow cake mix and blueberry filling Butter pecan cake mix and apple filling Yellow cake mix and apple filling Yellow cake mix and blackberry filling Strawberry cake mix and blueberry filling

Orange Creamsicles

Orange Creamsicles 1 cup orange juice 1 cup coconut milk 3 TSP honey 1/4 tsp orange extract 1/2 tsp vanilla extract In a medium bowl, whisk all ingredients together. Pour mixture into popsicle molds. Let set for 30-60 minutes, then add popsicle sticks. Freeze for another 4-6 hours or until frozen. When you’re ready to serve, run some warm water along your popsicle mold to loosen the popsicles and serve immediately.


BUTTERFINGER CHEESECAKE PIE 1 graham cracker pie crust (or chocolate) 8 oz cream cheese, softened 12 oz cool whip, thawed 7 (2.1 oz) Butterfinger candy bars, crushed Combine softened cream cheese, cool whip and 6 crushed Butterfingers. Spoon into prepared graham cracker crust. Top with remaining crushed Butterfinger. Chill at least 4 hours.

Apple Burrito Wraps

Apple Burrito Wraps 2 flour tortillas 1 apple, sliced paper thin Sugar to taste Cinnamon to taste Low-fat or fat-free vanilla frozen yogurt Mix apple slices with cinnamon and sugar. Spread apples on tortillas. Roll up each tortilla burrito style with the ends tucked in first to hold the filling. Place the wraps on a flat microwave-safe dish and heat for 1-3 minutes. Experiment to determine the best time for the sugar to melt, the apples to be heated through and the tortillas to remain soft and pliable. Place each wrap on a dessert plate and top with a scoop of frozen yogurt.

Chocolate Banana Burrito

Chocolate Banana Burrito 1 whole fresh banana, fresh, peeled 1 tablespoon semisweet chocolate chips 1 (10-inch) flour tortilla 1 scoop vanilla ice cream 1 tablespoon pecan pieces, toasted 1 egg yolk 2 ounces caramel sauce 1/2 ounce chocolate syrup Warm tortilla. Roll banana with chocolate chips, place in tortilla. Fold ends over, seal with egg yolk. Deep fry until golden brown and chocolate is melted,about 4 minutes at 350 degrees Cut in center on a bias. Place burrito with points up on a dessert plate, pooled with caramel sauce. Add scoop of vanilla ice cream next to burrito. Sprinkle with pecans, decorate with chocolate syrup.

Foil-Wrapped Baked Salmon

Foil-Wrapped Baked Salmon 4 salmon fillets 1 onion, sliced 1/4 c. butter, diced 1 lemon, thinly sliced 1/4 c. brown sugar, packed Place each fillet on a piece of aluminum foil that has been sprayed with non-stick vegetable spray. Top fillets evenly with onion slices, diced butter, lemon slices and brown sugar. Fold over aluminum foil tightly to make packets; make several holes in top of packets with a fork to allow steam to escape. Arrange packets on an ungreased baking sheet. Bake at 375 degrees for 15 to 20 minutes. Serves 4.


SWEET BACON-CHICKEN BUNDLES 1 pound boneless, skinless chicken breast (I like thighs better) 2/3 cup dark brown sugar 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt bacon (regular, not thick) Preheat oven to 375° and bake the bacon for 10 minutes only. After 10 minutes, drain the bacon and set aside. You will need one half slice of bacon for each chicken bundle. Cut the raw chicken into 1" cubes, then wrap half of (a partially cooked) slice of bacon around each cube of raw chicken, and secure it with a toothpick. Next, mix the brown sugar, chili powder, cumin and salt together and roll the bacon-chicken in this mixture. Make sure you get it into all the folds of the bacon. Place the bundles on a baking screen or cooling rack that you've liberally sprayed with vegetable spray. Set the sprayed rack on a rimmed baking sheet that you have lined with foil (important for easier clean up). If you have any sugar left over, spoon a teaspoon or so on top of each bundle. Bake for 30-35 minutes. Delicious hot or room temperature. If you like a little heat along with your sweet, add some cayenne to the sugar mixture.


BACON WRAPPED BURGERS 1/2 cup shredded Cheddar cheese 1 tablespoon grated Parmesan cheese 1 small onion, chopped 1 egg 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/8 teaspoon pepper 1 pound ground beef 6 slices bacon 6 hamburger buns, split Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Crab Balls

Crab Balls 1 lb. Back fin Crabmeat ... 1 Egg, beaten 1 cup Ritz Crackers, crushed 1 tsp. Yellow Mustard 2 tbsp. Fresh Lemon Juice 2 tbsp. Fresh Parsley, chopped 1 tsp. Old Bay Seasoning 1 tbsp. Worcestershire Sauce Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool, serving w/ saltine crackers.


ALABAMA BISCUITS 1 c. warm water 1 pkg. active dry yeast 2 1/2-3 c. self-rising flour 1 egg 1 tbsp. sugar 3 tbsp. soft butter 1/4 c. butter (to spread on dough) Dissolve yeast in warm water in medium size bowl. Add sugar, egg and 3 tablespoons of butter. Stir in 2 1/2 cups or more self-rising flour. Mix thoroughly and turn out on floured board. Knead and roll to medium thickness. Spread 1/4 cup soft butter on half of dough. Turn other half over the buttered dough. Cut with biscuit cutter or cut in squares with knife and put in greased pan. Butter tops of biscuits and let rise in a warm place for 1 hour. Bake in 450 degree oven until brown.


COCONUT-MACADAMIA PIE 1 pie crust, baked 15 oz. can Cream of Coconut 3 boxes (3 oz. each) Cook and Serve Vanilla Pudding mix 1 3/4 cups milk 3/4 cup macadamia nuts, chopped 1 1/2 cups heavy whipping cream 1 cup coconut, toasted Reserve 3 Tbsp. of the Cream of Coconut. Mix remaining cream of coconut, pudding mix, and milk. Cook until very thick, about 18 minutes. Remove from heat and stir in half the chopped nuts. Put 1/4 cup of the toasted coconut in the baked pie crust. Pour the filling over the coconut. Chill until set, about 1 hour. Whip reserved cream of coconut and heavy whipping cream until stiff. Spread over the pie. Top with remaining nuts and toasted coconut. Chill at least 3 hours.


TACO SALAD FOR A CROWD 1 pound ground beef 1/2 cup ketchup 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium head iceberg lettuce, torn 2 medium tomatoes, diced 1 cup (4 ounces) shredded Mexican cheese blend 1 can (2-1/4 ounces) sliced ripe olives, drained 1/2 cup mayonnaise 1/4 cup taco sauce 1 package (10-1/2 ounces) corn chips In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10 servings.

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.

Swiss Chicken Supreme

Swiss Chicken Supreme 4 (4 ounce) boneless skinless chicken breast halves 1 tablespoon dried onion flakes 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 4 slices swiss cheese 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted 1/2 cup sour cream 1/4 cup water 2 cups crushed butter flavored crackers (about 50 crackers) 1/2 cup butter, melted Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.

Fiesta Chicken Casserole

Fiesta Chicken Casserole 8 ounces thin spaghetti 4 boneless skinless chicken breast halves, cut into cubes 1/2 large onion, chopped 1/2 bell pepper, chopped 1 (10 ounce) cans Fiesta nacho cheese soup 1 (10 ounce) cans mild Rotel tomatoes & chilies, diced, not drained 1 (4 ounce) cans sliced black olives, drained 8 ounces Velveeta cheese, cut into 1/2 inch cubes 6 ounces sliced mushrooms ( divided) Cook spaghetti according to package directions until almost tender, drain. While spaghetti is cooking, mix next 8 ingredients and 6 ozs. mushrooms in large bowl. Add spaghetti and mix well. Spray a large casserole pan 9x13 with cooking spray. Pour mixture into casserole. Spread remaining mushrooms on top. Bake covered at 350 degrees for 45 minutes to 1 hour until chicken is done. Remove cover and bake additional 15 minutes until bubbly and slightly browned. Makes 6 servings

Baked Garlic Brown Sugar Chicken

Baked Garlic Brown Sugar Chicken 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar 3 teaspoons olive oil Preheat oven to 500°F and lightly grease a casserole dish. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes

Cajun Sauteed Shrimp

Cajun Sauteed Shrimp 1 1/2 lbs large shrimp, peeled and de-veined 1 teaspoon paprika 3/4 teaspoon dried thyme 3/4 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 tablespoon vegetable oil Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat. Heat oil in a large non-stick skillet over medium high heat until hot. Add shrimp; saute 4- 5 minutes or until shrimp are done.

Sunday, June 28, 2015

Southern Sun Drop Cake

Southern Sun Drop Cake 1 Box Yellow Cake Mix 3 Eggs 3/4 Cup of Oil 10 oz. Sundrop (or any citrus flavored soda) For the Glaze 3 oz. Sundrop 1 Teaspoon of Vanilla Extract 1 Cup of Confectioner's Sugar Preheat oven to 350 F. Mix box of cake mix, oil, Sun Drop and eggs until all of the mix is wet. Spray a Bundt cake pan. Pour in mix. Bake for 45-50 minutes. For Glaze Beat together all of the ingredients and pour over the cake.

Saturday, June 27, 2015

Teriyaki Slow Cook Ribs

Teriyaki Slow Cook Ribs -- falls off the bone good! Pork short ribs Pepper (to taste) Adobe (by Goya, sprinkle to taste) Teriyaki sauce Teriyaki sauce (drizzle, but don't drown the ribs!) Sprinkle condiments and drizzle teriyaki sauce over ribs to cover evenly. No need for salt at all, and do not drown the ribs in teriyaki sauce, just drizzle over evenly -- cover and set for low in crockpot for 4-6 hours! That's it and it literally soaks up all the flavors and seals it in! No mess, no fuss

Chicken Spaghetti

Chicken Spaghetti 2 cups cooked chicken 3 cups spaghetti, broken up 2 cups chicken broth, reserved from pot 2 cans cream of mushroom soup 2 cups sharp cheddar cheese grated 1 cup sharp cheddar cheese grated (reserved for later) 1/4 cup green pepper diced fine 1/2 cup diced onion fine 4 ozs. pimentos diced and drained 1 tsp seasoned salt (Lawry's) 1/5 tsp pepper flakes pepper & salt : Cook cut up fryer in water, pick out the meat to make two cups. Cook spaghetti in same chicken broth. Do not overcook. When spaghetti is cooked, combine with all of the remaining ingredients except for the additional cup sharp cheddar. Put mixture in casserole pan and top with remaining sharp cheddar. Bake immediately: 350 degrees for 45 minutes until bubbly. Hint: To make sure cheese on the top does not get overcooked cover with foil for the last 15 minutes of cooking. This recipe can be covered and frozen up to six months! It can also be made ahead by 2 days just cover and refrigerate up to two days.

4 Ingredient Chicken

4 Ingredient Chicken 8 chicken thighs - You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin. 1 package dry french onion soup mix 1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing) 1 small jar of apricot preserves or about a cupful. Mix all ingredients, except chicken, in a bowl. Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed. Pour sauce over chicken and make sure it’s coated well. Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking.

Chinese Style Fried Chicken

Chinese Style Fried Chicken 6 chicken breasts ( cut into inch pieces) 6 egg whites 1 1/2 cups soy sauce 2 cups flour 2 cups cornstarch 2 cups vegetable oil or 2 cups canola oil Cut chicken into inch pieces. Whisk together egg whites and soy sauce. Soak chicken in soy mixture for 20 minutes covered in the fridge. Add 2 cups oil to wok or deep fryer. Heat wok to 350°F. Put cornstarch and flour into a reseal able plastic freezer bag. Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job. Add chicken to wok. Fry 15 seconds only. No browning yet! Remove chicken and place aside on a cookie sheet or bowl lined with paper towels. After all of the chicken has cooked for 15 seconds let cool for a few minutes. Fry it an additional 15-20 seconds or until golden. Always check meat. If it is pink it needs to be cooked longer. Top with your favorite lemon or orange sauce.

Friday, June 26, 2015

Easy Beef & Noodles

Easy Beef & Noodles 1 3 Lb Chuck Roast 1 Large Can Cream of Mushroom Soup 2 Cups Beef Broth 1 Large White Onion Chopped Salt & Pepper. Ground Garlic & Parsley- Mix to taste 1 Bag Egg Noodles Generously add Salt, Pepper and Garlic to the roast then give it a quick sear on all 4 sides. Place Beef Broth, Cream of Mushroom Soup and Onion on top of the roast. Place in crock pot and cook on high for 5 hours or low for 7 hours. Cook one bag of egg noodles to desired doneness. While those are cooking, take the roast out of the crock pot and shred then add back to the pot with the gravy that has formed. Place noodles in a bowl, pour beef and gravy over noodles and mix Perfect Beef and Noodles every time and super quick on a busy evening

Wednesday, June 24, 2015


Calzones 1 basic pizza dough Fillings of your choice (do not exceed 5 as it is just too much) Pizza blend shredded cheese 1 T. butter pinch of basil pinch of garlic powder Prepare pizza dough, roll out into a 12" circle. Place a layer of cheese on the lower half of dough then your topping and another layer of cheese. Fold top half over and seal the edges by pinching and rolling inward. Melt butter and stir in basil and garlic powder, brush over the top of the calzone. Using a knife, place a few slits across the top for steam to escape. Bake at 425 degrees for 15-12 minutes. Serve with a side of warm pizza sauce.

Bayou Brownies

Bayou Brownies 1 cup chopped pecans 1⁄2 cup butter, melted 3 large eggs 1 (18 1/4 ounce) package yellow cake mix 1 (8 ounce) package cream cheese 1 (16 ounce) package powdered sugar Combine pecans, butter, 1 egg and cake mix. Stir until well blended. Press into the bottom of a lightly greased 13X9 inch pan. Set aside. Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl. Beat at medium speed until smooth. Pour cream cheese mixture over cake mix layer. Bake at 325 for 40 minutes or until cheese mixture is set. Let cool completely in pan on wire rack.

Million dollar spaghetti

Million dollar spaghetti 1 lb Spaghetti noodles(cooked) Ground beef and italian sausage or one or the other(cooked and drained) 2 cans or jars of spaghetti sauce (I use 1 1/2 jars) Mix together 1 8 oz container cottage cheese 1 8 oz pkg cream cheese And 8 oz cheddar cheese 1/4 c. sour cream Mix spaghetti and meat and sauce in casserole dish top with cheese mixture and bake 350,till hot and bubbly about 30 min

Creamy Taco Casserole

Creamy Taco Casserole 1 pound ground beef 1 1/2 (8 oz.) packages cream cheese 1/2 (14 oz.) can cream of chicken soup 1/2 (4 oz.) can green chilies, drained and chopped 1 large white onion, chopped 2 cups cheddar cheese, grated 1 cup sour cream 1 cup cooked corn kernels 1/2 cup salsa 1 (1.25 oz) packet taco seasoning 2 teaspoons chili powder Doritos or plain tortilla chips, as needed kosher salt and freshly ground pepper, to taste Preheat oven to 350º F. Heat a large skillet over medium-high heat and brown beef until cooked through and no longer pink. Drain fat, reserving 1 tablespoon, and sautè onions until softened and tender. Return beef to skillet and season with taco seasoning, salt and pepper, then add green chilies and corn kernels to the skillet. Transfer mixture to a large baking dish (9x13 or 11x15) and stir in salsa and chicken soup. In a separate bowl, mix together cream cheese, sour cream and chili powder until smooth, then spread mixture over the beef and vegetables. Place baking dish in oven and bake for 25-30 minutes, then remove and gently push chips into the cream cheese surface. Transfer to serving plates and serve immediately.

Pineapple Mint Water

Pineapple Mint Water 1/2 cup of Pineapple 2-3 Mint leaves Ice cubes 1 cup of water Combine all the ingredients in a glass and enjoy

Avocado Shrimp Salad

Avocado Shrimp Salad 1 lb cooked shrimp, peeled and deveined, (chopped if using jumbo) 1 medium tomato, diced 2 avocados, diced 1-2 jalapenos, (depending on how spicy you like it) seeds removed, diced fine 1/4 cup chopped red onion 2 limes, juice of 1 tsp olive oil 1-2 tbsp chopped cilantro to taste salt and fresh pepper to taste Mix jalapeno, onion, lime and olive oil in a small bowl and let it rest for 5 minutes. This mellows the flavor of the onion. Combine the remaining ingredients and add onion mixture. Refrigerate at least one hour. Great to eat as is, but I served mine with taco chips.

Quick & Easy Chicken Cacciatore

Quick & Easy Chicken Cacciatore 1 lb skinless chicken pieces (I used legs) 1 sweet green pepper, diced 1 can mushrooms, sliced 1 jar (22 oz) marinara pasta sauce (I used PC Fire-Roasted Tomato) 1 medium onion, diced 2 tsp garlic powder 1 tbsp dried Italian spice blend Salt & pepper 3 tbsp olive oil 1/4 c grated Parmesan (optional) Trim fat and skin chicken. If using chicken breasts, cut them in half. Rinse and dry with paper towel. Coat bottom of medium-sized roasting pan with 1/3 of pasta sauce. Add chicken, onion, peppers, mushrooms, and desired spices. Pour remainder of pasta sauce over top of mixture and stir well til chicken is well coated. Sprinkle olive oil over everything. Cover and bake at 350 for 45-60 minutes. Make sure chicken is cooked to the bone and adjust cooking time if necessary. Place chicken in a serving dish. If sauce is too runny, mix in parmesan cheese. Pour sauce over chicken and serve. Serve with rice or noodles and a green salad.

Tuesday, June 23, 2015

Caramelized Butternut Squash

Caramelized Butternut Squash 2 medium butternut squash ( 4 to 5 pounds total) 6 -8 tablespoons unsalted butter, melted and cooled 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2-1 teaspoon fresh ground black pepper Preheat the oven to 400°F. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. Turn the squash while roasting a few times with a spatula to be sure it browns evenly. Adjust seasonings if needed. Serve hot.


THE BEST MEXICAN BEEF CASSEROLE EVER 1 lb extra lean ground beef 1 medium onion chopped 1 can kernel corn drained 1 can black beans rinsed and drained 1 pkg taco seasonings mix 8 to 12 corn tortillas 3/4 cup sour cream 2 cans rotel tomatoes with green chiles drained 1/3 cup Mexican blend or taco cheese shredded Sliced jalapeno peppers Brown ground beef and onions together for about 10 to 12 minutes, drain. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes. Spray baking dish 2 quart 8x12 inches. Place half of tortillas in bottom. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.


ALL-AMERICAN BERRY PIZZA 18 oz package refrigerated sugar cookie dough 1/2 cup whipping cream 8 oz container of vanilla yogurt 1 pint basket strawberries (12 ounces), stemmed and halved 1 cup blueberries Heat oven to 350 degrees. Grease and flour bottom and side of 14-inch pizza pan. With floured hands, press cookie dough evenly into bottom of pan. Bake in center of oven 14 to 16 minutes until golden brown. Run metal spatula or thin knife along edge of crust to loosen from pan; cool in pan on wire rack. In mixer bowl, beat cream to form soft peaks. Fold in yogurt to blend. If made ahead, cover and refrigerate. Just before serving, spread cream mixture evenly onto cooled crust. Arrange strawberries and blueberries decoratively over top; serve immediately cut into wedges.

Bacon Ranch Potato Salad

Bacon Ranch Potato Salad 3 pounds new potatoes (cut into 1/4-inch slices) 1/3 cup cold water 1/2 cup Miracle Whip salad dressing 1/4 cup ranch flavored dressing 1/4 tsp. salt 1/4 tsp. pepper 1/8 tsp. garlic powder 6 slices bacon (cooked crisp and crumbled) 1/2 cup celery slices 1/2 cup red pepper strips 1/2 cup sliced green onions Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain. Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well. Refrigerate for at least 30 minutes before serving. Makes 8 cups.

Easy Peaches and Cream Cobbler

Easy Peaches and Cream Cobbler 5 cups sliced peaches 1 box yellow cake mix 1 box powdered sugar 1 stick butter 8 ounces cream cheese 1/2 teaspoon cinnamon Spray a 9 in. x 13 in. pan or glass dish with non-stock cooking spray. Cream the powdered sugar and cream cheese together. Place peaches in pan, spread cream cheese/sugar mixture over peaches. Sprinkle cake mix on top. Lightly sprinkle cinnamon, the place pats of butter on cake mix. Bake at 350 degrees for 25-40 minutes until peaches are tender. Cool and serve. May top with whipped cream or ice cream.


PEANUT BUTTER CAKE 2 and 1/4 CUPS ALL PURPOSE FLOUR 2 CUPS LIGHT BROWN SUGAR (packed) 1 CUP PEANUT BUTTER 1/2 CUP BUTTER (room temperature) 1 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA 1 and 1/4 CUPS MILK 2 TEASPOONS VANILLA EXTRACT 3 EGGS Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes. Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean. Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting. PEANUT BUTTER-HONEY FROSTING 1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips. NOTE: I double the frosting (but I stick to the one cup of mini-chocolate chips).

Strawberry Upside Down Cake

Strawberry Upside Down Cake 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored Jell-O mix 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Preheat an oven to 350 degrees F. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Monday, June 22, 2015


CRESCENT ROLL DANISH 1 8 oz package of Cream Cheese 1/2 c sugar 1 tbsp lemon juice 2 cans Crescent Rolls 4 (or more) tbsp of your favorite fruit preserve Icing 1 tsp vanilla extract 1/2-1 c powdered sugar (depending on how runny you like your glaze) 2-3 tsp milk (I used about a tablespoon or 2 with about 1 c of powdered sugar) In a small bowl, blend Cream Cheese, sugar and lemon juice. Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the "seamed" kind, roll it into a flat rectangle before you cut. Spread rectangles of dough with about 3 tbsp of the cream cheese mixture. Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil loosely into spirals with seam inside. Seal ends There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling). Arrange on parchment paper lined baking sheet

Cream Puffs

Cream Puffs 1/2 C butter(1 stick) 1 C water 1 C flour 4 Eggs 2 small boxes instant vanilla pudding(3.4 oz each) 1 1/3 C cold whole milk 8 oz sour cream powdered sugar Cream Puffs: Preheat oven to 375 Melt butter and water to a rolling boil Stir in flour and stir vigorously over low heat until mixture leaves pan(comes off sides) and is in a ball (about 1 minute) Remove from heat and cool for a couple of minutes Beat in eggs(one at a time) with a mixer Beat mixture until smooth and velvety Drop by spoonful(walnut size) onto UNgreased cookie sheet Bake until DRY, 20-25 mintes(or longer) Allow to cool Filling: mix pudding with milk until dissolved Add sour cream until thick Refrigerate for at least one hour Slice the puffs in half and fill with chilled pudding mixture Sprinkle with powdered sugar

Bacon Cheeseburger Egg Rolls

Bacon Cheeseburger Egg Rolls 1 lb lean ground beef 1/2 onion, finely chopped 4 slices of bacon, chopped 1 T ketchup 2 T bbq sauce 1 tsp yellow mustard 1 tsp worcestershire 1 1/2 C cheddar cheese, shredded 20 egg roll wrappers(at least size 5x5) oil for frying In large pan, brown beef, bacon and onion until cooked. Drain any grease Add ketchup, bbq sauce,mustard and worcestershire Lay each egg roll wrapper out with corner pointing toward you. Place 1 1/2 T of cheese and 1 1/2 T of beef filling in the center of each wrapper. Folld in the sides and roll wrapper tightly. Use a dab of water to secure the tip of the wrapper. (if you don't know how to roll a wrapper, it usually shows how to on the package. NOTE: It is important to make sure sides of wrappers are tucked in holding ingredients in, If they leak, it can cause splattering. Heat oil to at least 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy. Serve hot with ketchup and mustard


AWSOME PINEAPPLE UPSIDE-DOWN CAKE 1 box of yellow cake mix (I use Duncan Hines) 4 eggs Canned pineapple rings in HEAVY syrup 2 T. of vanilla 1 stick of butter (1/2 cup) 1 1/2 handfuls of brown sugar 1/2 can of pineapple rings Melt and cool butter. Mix butter, heavy syrup (from pineapple can), vanilla, eggs together. Fold in cake mix. Stir for a bit. Set aside. So, spray the heck out of the pan. Toss in brown sugar (a handful plus or so). Place pineapple so they are touching but not overlapping. Slice up some butter and haphazardly toss it wherever, over pineapple. Toss in about a half handful of brown sugar (over pineapple. This results in caramelization). Pour batter over pineapple/brown sugar/ butter 325 F if dark pan - 350 if glass. Cook as long as required per box. When done, let sit for 10 min or so. Then, take a knife around the edges of the pan and flip over so you see the pineapple. **If you want to be fancy, place a candied cherry in the center of each pineapple slice.

Cheeseburger Stuffed Mushrooms

Cheeseburger Stuffed Mushrooms 8 Medium Portobello or Gourmet Stuffing Mushrooms 1/2 Lean ground beef ( turkey can be used) 1/2 ripened Avocado 1 Tsp Worcestershire sauce 2 Tbs Parmesan cheese 1 tsp Salt 1 tsp pepper 8 small slices of cheese ( used American here) 2 small tomatoes sliced 8 Basil leaves : Clean out mushroom from stems and gills and wash and dry. Preheat oven to 350°. In a medium bowl mash avocado with beef, Worcestershire sauce, Parmesan Cheese , salt and pepper and a dash or two of Cayenne Pepper Mix well together. Stuff each mushroom with mixture. Bake for 15 minutes...remove from oven add cheese. Return to oven for an additional 15 minutes... When done add Basil leaf to each and a sliced tomato!

Slow Cooker Rigatoni Pizza Casserole

Slow Cooker Rigatoni Pizza Casserole 1 16 oz pkg. Rigatoni pasta 1 1/2 lbs of ground beef 1 small onion chopped 4 cups of mozzarella shredded cheese 2 15 oz cans of pizza sauce 1 10 oz can of cream of mushroom soup 1 8 oz pkg. sliced pepperoni 1/4 tsp. Italian seasoning Cook your pasta...meanwhile brown your ground beef and chopped onion. Drain your pasta and place it in your crock pot In a med. bowl ....mix your pizza sauce, cream of mushroom, shredded cheese, pepperoni and hamb. After it is mixed well..then transfer it to the crockpot and mix well with pasta.....cook on low setting for 2 -3 hours

Frito Corn Salad

Frito Corn Salad 2 cans yellow kernel corn, drained 1⁄2 red bell pepper, sliced and chopped 1⁄2 green bell pepper, sliced and chopped 1⁄2 purple onion, chopped 1 cup mayonnaise 1 cup shredded cheddar cheese 5 ounces of chili cheese flavor Frito corn chips Mix all the ingredients except the chips. Add the chips in before serving otherwise the chips will get soggy. Red peppers are expensive so you can just use green instead.

Sunday, June 21, 2015

Lemon Angel Pie

Lemon Angel Pie 4 eggs, separated 1 C sugar 1/4 tsp. cream of tartar 1/2 C sugar 3 Tb lemon juice 1 Tb grated lemon rind 1/4 tsp. salt 2 cups whipping cream. Beat egg whites until foamy. Add in sugar gradually and cream of tartar. Beat until stiff but not dry Pour into a butter glass pie dish Bake meringue crust at 300 degrees for 45-60 minutes. Cool. Filling Take 4 egg yolks and beat slightly. Stir in ½ cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, ¼ tsp. salt. Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool. Whip 2 cups whipping cream and fold ½ of whip cream into lemon mixture. Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.

Saturday, June 20, 2015

Lemon Supreme Rice Krispies Treats

Lemon Supreme Rice Krispies Treats 4 and 1/2 tbs. butter the zest of 1 lemon the lemon juice of 1 lemon 1 and 1/2 bags of marshmallows (10oz. bags) 2/3 cup Duncan Hines Lemon Supreme cake mix (I believe Duncan Hines has the most flavor) 6 cups Rice Krispies Cereal Prepare a 8×8 inch or 13×9 inch pan with shortening; set aside. In a large saucepan melt butter over low heat with the lemon zest and juice. Add in marshmallows and stir until completely melted. Slowly stir in the dry cake mix. Once combined remove from heat and stir in the cereal. Using greased spatula press mixture into greased pan. Cool on the countertop for approximately 30 minutes.

Friday, June 19, 2015

Pecan Pie Cookies

Pecan Pie Cookies 1 prepared single pie crust (homemade or purchased) 2 tablespoons butter, melted 1/2 cup pecans, chopped 1/3 cup packed brown sugar 1/4 cup corn syrup 2 eggs 1/8 teaspoon salt Optional 1/4 cup semi sweet or milk chocolate chip for decorating Preheat oven to 400 degrees. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside. Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛-1/4" up on the edges. Spoon 1 tablespoon of the pecan mixture into each circle. Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

Thursday, June 18, 2015

Cowboy Pasta

Cowboy Pasta 1 lb. Hamburger meat 2 cans Ranch Style Beans 2 (12 oz.) VELVEETA Shells & Cheese Dinner 1 can of diced tomatoes and green chilies* salt and pepper for taste Cook hamburger meat; drain, add the beans and cook on medium heat covered. Cook Shells & cheese according to package. When done add both meat mixture and noodles together until completely combined and serve warm. Note: We have added broccoli and corn before and it was also very good. I almost always serve this with a vegetable and bread. This makes about 8 one cup servings!

Bacon Wrapped Cream Cheese Jalapenos

Bacon Wrapped Cream Cheese Jalapenos 8 ounces cream cheese, softened 1 teaspoon of Garlic Salt with Parsley 1/2 teaspoon black pepper 12 Jalapenos, halved & seeded(I cut all the white membrane out) 12 bacon strips cut in half, uncooked Preheat oven to 375 F. Take the jalapenos halve, de-seed and cut all the membrane out of the jalapeno. Combine cream cheese and all the spices in a bowl. Spoon cream cheese mixture into each jalapeno half, until level. Wrap each in bacon and place on baking sheet. Bake for 25-30 minutes. Then boil for 4-6 minutes. Look at bacon and see if its crisp looking. Remove and Let set for 4 minutes and enjoy! NOTE: The 8 oz of cream cheese will do 24 halved Jalapenos. Make sure to only level with the top of Jalapeno. This keeps it from leaking out and making a mess. Now, if you are grilling as I show above temp 375-400 in grill and cook about 25-30 mins, they taste so good.

Mexican {Rice} Meatloaf

Mexican {Rice} Meatloaf 1 lb of Ground Beef 1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup 1 16oz Jar of Picante Sauce 2 tsp. of diced Jalapeno 6 cups of cooked rice(2 uncooked=six) 2 cups of Shredded Cheese(Mexican style is really good) 2 cups of Fritos, Crushed in a large skillet brown meat then drain; return to pan. Add cooked rice, soups, jalapeno and salsa to meat and stir till combined. Pour into a 9x13 dish and top with cheese. Cook at 375 degrees for 20 minutes add the crushed Fritos and bake another 5-10 minutes. Remove and let sit for 2-5 mins then serve. Note:add a can of mushrooms and a can of green chilies. I didn't add them because I'm not always in the mood for it. Give it try if you like green chilies and mushrooms.

Southern Style Dirty Rice

Southern Style Dirty Rice 1 lb. ground meat 3 cups uncooked long grain white rice 4 Tb Creole Seasoning (used Zatarain's) 1 1/2 Tb Sweet Bell Pepper 1 Tb. minced Onion 1 Tb minced garlic 1 Tb soy sauce 6 1/2 cups water 2 Tb of butter dash of paprika on top for taste Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika and enjoy!

Cheesy Noodle Meat BakeCheesy Noodle Meat Bake

Cheesy Noodle Meat Bake 2 lb. Hamburger Meat 1 16 oz. bag of Extra Wide Egg Noodles 1 15 oz. of Ricotta Cheese 1 16 oz. of Sour Cream 1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano 1 15 oz. can of Tomato Sauce original flavor 2 Cups of Shredded Sharp cheese Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13x9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre-heated oven at 375 for 25-30 mins. Remove let set 5 mins and serve up and enjoy. NOTE: I think adding either mozzarella or Parmesan cheese would be a good taste for this dish.

Wednesday, June 17, 2015

Easy Fry Bread

Easy Fry Bread 1 Package Crescent Roll Sheet Oil for Frying 1/2 Cup Parmesan Cheese 1 Teaspoon Garlic Spread Seasoning Heat a pot over medium heat filled ⅓ full of canola oil. Cut the dough into rectangles and once the oil is hot, with your hand close to the oil, gently drop in 2 at a time and using a metal spoon, turn over occasionally. Remove to a napkin and sprinkle with a little cheese and garlic spread. Serve immediately.

Lemon Pepper Fish with Lemon Butter Rice

Lemon Pepper Fish with Lemon Butter Rice 4 white fish fillets 1 tablespoon extra virgin olive oil 1 teaspoon lemon pepper 1 teaspoon creole seasoning 1 teaspoon black pepper 1 teaspoon garlic powder pinch of cayenne pepper 1 lemon juiced 1/2 stick of butter sliced lemon wedges For the Rice: 4 1/2 cups chicken broth, low sodium 3 cups rice 1 lemon juiced 1 stick butter 2 teaspoons dried parsley 1 teaspoon black pepper Rinse fish and pat dry. Mix seasoning blend and set aside. Coat fish and olive oil and lemon juice. Season both sides of fish with spice blend. Marinate fish in the refrigerator covered for 1 hour or overnight. Preheat oven to 425 degrees. Remove fish from refrigerator and bring to room temperature. Top fish with butter wedges and sliced lemon. Bake fish at 425 degrees for 25 minutes. Broil for 2 minutes to brown the top of the fish. To Prepare Rice: Add broth, butter, lemon juice, parsley and spices to water, bring to boil. Stir in rice, cover, reduce heat to low and cook 17 minutes. Turn off fire. Allow rice to steam about 5 more minutes.


YOGURT GRANOLA BANANA POPS 2 bananas 4 wooden sticks 1 carton (6-ounces) low-cal or fat-free fruit yogurt 1/2-cup whole grain granola mix with dried fruit Line a large plate or cookie sheet with wax paper and set aside. Cut bananas in half. Insert a wooden stick into the end of each banana piece. Dip each banana into the yogurt carton, completely covering each banana. Place granola in a shallow dish and roll bananas in granola to coat. Place bananas on the previously prepared baking sheet. Freeze for 2 hours or until firm. Let stand at room temperature for 5 minutes. Serve.


Carnitas 2 1/2 - 3 pound pork butt, cut into large pieces at least 2x2 inches in size 1 pound lard (if you cannot find lard at your local market, use suet) 1/2 orange, skin on, quartered 1 lime, skin on, quartered 4 medium garlic cloves skinned and left whole, slightly smashed 1 jalapeno stemmed and sliced into ½ inch rings, seeds left in 1 medium onion, skinned and quartered 1 teaspoon salt ½ teaspoon freshly ground black pepper 1/2 teaspoon oregano 1 teaspoon cumin 1/2 teaspoon garlic powder 1/4 cup bacon fat 1 tablespoon olive oil Preheat oven to 275 degrees. In a 9x11x2 casserole dish, or similar volume oven-proof vessel, place all ingredients. Cover with parchment and foil and bake for five hours. Remove from oven and scoop out meat with a hand strainer or spider strainer. Dispose of remaining liquids and solids. Place cooked pork on a foil-lined sheet pan brushed with the olive oil and place under broiler for five minutes. If the bottoms seem too wet, flip the pork and broil the other side for another minute or two. This step needs to be watched – you want the meat to caramelize without burning it or drying it out. Serve simply in a warmed flour tortilla with chopped onion and cilantro.


BEEF ENCHILADA DIP This meaty, cheesy enchilada dip comes together in just 15 minutes, and is the perfect crowd pleasing appetizer! 1 tablespoon olive oil 1 pound ground beef 1 1/2 cups enchilada sauce 1 cup roasted corn kernels 1 (4.5-ounce) can chopped green chiles 1 cup shredded Monterey Jack cheese, divided 1 cup shredded cheddar cheese, divided Kosher salt and freshly ground black pepper, to taste Tortilla chips, for serving Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste. Divide the filling evenly into the ramekins and top with remaining cheeses. Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.

Easy crescent cobbler

Easy crescent cobbler 1/4 cup of butter ( plus enough to melt and drizzle over top of cobbler) 2 cans of crescent roll dough 1/4 cup of sugar ( plus enough to sprinkle over the top) 2 cans of cherry pie filling (or any flavor you like) 1 TSP of vanilla extract Preheat oven to 375°~ Lightly coat a 9×13 cake pan, with cooking spray~ In a medium size pan, add 1/4 cup of butter, 1/4 cup of sugar, vanilla extract, and both cans of pie filling~ On medium heat, gently heat cherry mixture up until it's steamy, and stir until sugar is dissolved; If it boils, the cherries tend to disolve~ unroll one roll of crescent dough, and place it on bottom of pan~ Pour pie filling on top of dough~ place other crescent dough, on top of pie mixture~ drizzle melted butter over top, and then sprinkle sugar over the top~ bake until crust is golden brown~

Mexicali Pasta Salad

Mexicali Pasta Salad 1 (16 ounce) package tri-color rotini pasta 1 (15 ounce) can black beans, drained and rinsed 1 (11 ounce) can Mexican-style corn, drained 1 (4 ounce) can chopped green chilies 1/2 cup chopped red bell pepper 1/2 cup Italian-style salad dressing, or more to taste 1/2 cup shredded Mexican cheese blend 3 green onions, thinly sliced 1/3 cup minced fresh cilantro 1 slice onion, minced 2 tablespoons taco seasoning mix 1/2 lime, juiced Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

Chocolate Diablo Cookies

Chocolate Diablo Cookies DRY INGREDIENTS: 1 1/2 cups sifted all-purpose flour 1 cup sifted cocoa powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cayenne pepper, or more if you like it hot! 1 cup chocolate chips or chunks WET INGREDIENTS: 1 cup brown sugar 1 cup white sugar 1/2 cup canola oil 2 eggs 3 tablespoons fresh-squeezed ginger juice or fresh-grated ginger root 1 tablespoon vanilla extract For the dry ingredients: Mix together the sifted flour, cocoa powder, baking soda, cinnamon and pepper in a large bowl. Stir in the chocolate chips. For the wet ingredients: In another bowl, whisk together the brown sugar, white sugar, canola oil, eggs, ginger juice and vanilla. Add the wet ingredients to the dry ingredients and stir to combine. Preheat the oven to 375 degrees F. On a greased cookie sheet, press fist-size cookie dough balls out and sprinkle with rock salt and sugar. Bake the cookies for approximately 11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! This recipe should make 12 BIG cookies or many more small ones. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pineapple Mojitos

Pineapple Mojitos ~~~~~~~~~~YUMMO~~~~~~~~~~~~~ 12 fresh mint leaves 2 teaspoons sugar 1 lime, quartered Ice cubes 4 tablespoons pineapple juice 1/2 cup white rum 1/2 cup club soda Sugar cane sticks, for serving, optional Divide the mint, sugar, and lime wedges among 4 old-fashioned glasses. Using a pestle (from a mortar and pestle) or the end of a wooden spoon, mash the mint, sugar, and lime together. Add some ice and top off with some pineapple juice, white rum, and club soda. Swirl with a sugar cane stick and serve.

Roasted Shrimp and Broccoli

Roasted Shrimp and Broccoli 5 cups broccoli florets 1 tablespoon grated lemon rind, divided 1 tablespoon fresh lemon juice 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 pounds peeled and deveined large shrimp Cooking spray 2 tablespoons extra-virgin olive oil 1/4 teaspoon crushed red pepper Preheat oven to 425°. Cook broccoli in boiling water 1 minute. Drain and plunge into ice water; drain. Combine 1 1/2 teaspoons rind, juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Add shrimp; toss to combine. Arrange broccoli and shrimp in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 8 minutes or until shrimp are done. Combine oil, remaining 1 1/2 teaspoons rind, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper in a large bowl. Add broccoli; toss to combine.

Creamy Shrimp Pasta

Creamy Shrimp Pasta 3 cups penne pasta, uncooked 1/2 cup KRAFT Lite Zesty Italian Dressing 1 lb. uncooked deveined peeled large shrimp 2 red peppers, cut into short thin strips 1 cup pea pods 4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed 2 Tbsp. KRAFT Grated Parmesan Cheese COOK pasta in large saucepan as directed on package, omitting salt. MEANWHILE, heat dressing in large skillet on medium heat. Add shrimp and peppers; cook and stir 3 to 4 min. or until shrimp turn pink. Add pea pods; cook and stir 2 min. or until heated through. Add Neufchatel; cook 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended, stirring frequently. DRAIN pasta; return to pan. Add shrimp mixture; mix lightly. Top with Parmesan.

Sweet and Spicy Edamame-Beef Stir-Fry

Sweet and Spicy Edamame-Beef Stir-Fry 4 teaspoons canola oil 2 teaspoons finely chopped fresh ginger 3 cups packaged fresh cut-up stir-fry vegetables 8 ounces beef sirloin steak trimmed of fat and cut in very thin bite-size strips 1 cup frozen shelled sweet soybeans (edamame)(I love these) 3 tablespoons hoisin sauce 2 tablespoons rice vinegar 1 teaspoon red chili paste 1 8.8 ounce pouch cooked whole grain brown rice In nonstick wok or skillet heat half of oil over medium-high heat. Cook and stir ginger 15 seconds. Add vegetables. Cook and stir 4 minutes or until crisp-tender. Remove vegetables. Add remaining oil to wok. Cook and stir beef and edamame 2 minutes or until beef is browned. Return vegetables to wok. In bowl combine hoisin, vinegar, and chili paste. Add to beef mixture, tossing to coat. Heat through. Meanwhile, heat rice according to package directions. Serve beef over rice. Makes 4 servings.

Cheesy Sausage and Egg Bake

Cheesy Sausage and Egg Bake 1 pound bulk pork sausage, cooked and drained 1 1/2 cups sliced fresh mushrooms (4 ounces) 8 medium green onions, sliced (1/2 cup) 2 medium tomatoes, seeded, chopped (1 1/2 cups) 2 cups shredded mozzarella cheese (8 ounces) 1 1/4 cups Original Bisquick mix 1 cup milk 1 1/2 teaspoons salt 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 1/2 teaspoon pepper 12 eggs Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. Stir remaining ingredients until blended. Pour over cheese. Bake uncovered 30 to 35 minutes or until golden brown and set.

Banana Breakfast Sundaes

Banana Breakfast Sundaes 2 ounces bittersweet chocolate, coarsely chopped 2 medium ripe bananas, peeled, halved and split lengthwise 2 6 ounce carton vanilla lowfat yogurt or 2 cups vanilla frozen yogurt 1/4 cup low-fat granola Blueberries In a small saucepan heat chocolate just until melted. Or place chocolate in a microwave-safe bowl and heat on 70 percent power (medium-high) for 1-1/2 to 2 minutes, stirring every 30 seconds. In separate bowls place two banana quarters. Top bananas with yogurt, drizzle with melted chocolate, sprinkle with granola, and top with blueberries. Makes 4 servings.

Cream Cheese Danish

Cream Cheese Danish 2 (8-ounce) cans refrigerated crescent rolls 1 large egg, separated 2 (8-ounce) packages cream cheese, softened 1 cup sugar 1 teaspoon lemon juice 1 teaspoon vanilla extract 3/4 cup chopped pecans Sifted powdered sugar Preheat the oven to 375°. Unroll 1 can of rolls; press into a lightly greased 9" x 13" pan. Beat egg yolk, cream cheese, and next 3 ingredients at medium speed of an electric beater until blended; spread mixture over dough in pan. Unroll remaining can of crescent rolls on a sheet of wax paper; press into a 9" x 13" rectangle. Place over cream cheese mixture. Whisk egg white; brush over dough. Sprinkle with pecans. Bake at 375° for 25 minutes. Sprinkle with powdered sugar, and cool in pan on a wire rack. Cut into squares.

Pineapple Cheesecake

Pineapple Cheesecake 30 vanilla wafers, finely crushed (about 1 cup) 3 Tbsp. butter or margarine, melted 1/2 tsp. ground cinnamon 1 env. KNOX Unflavored Gelatin 1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided 3 pkg. (8 oz. each) Cream Cheese, softened 3/4 cup sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed MIX wafer crumbs, butter and cinnamon; press onto bottom of 9-inch spring-form pan. SPRINKLE gelatin over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened. WHISK pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.

Cheesy Egg-in-a-Bowl

Cheesy Egg-in-a-Bowl 6 dinner rolls (3-1/2 inch) 12 slices cooked Bacon, divided 6 oz. VELVEETA cut into 6 slices 6 eggs 1 Tbsp. chopped fresh chives HEAT oven to 375ºF. CUT tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll. CRUMBLE 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA. Slip 1 cracked egg into each bowl; place on baking sheet. BAKE 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but are not set, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min. SPRINKLE eggs with chives. Replace tops of rolls. Serve with remaining bacon slices.

Chicken and Squash Casserole

Chicken and Squash Casserole 2 tsp oil 1 onion, chopped 1 pound zucchini, cut into 1/4-inch-thick slices 1 pound yellow squash, cut into 1/4-inch-thick slices 1 (14-1/2-ounce) can diced tomatoes 1/4 cup chopped fresh basil 1 teaspoon garlic powder 1 (10-3/4-ounce) can cream of chicken soup 1 cup sour cream 1 cup shredded sharp Cheddar cheese 4 cups chopped cooked chicken 1/2 teaspoon black pepper 2 tablespoons bread crumbs Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray. In a large skillet over high heat, heat oil; saute, onion, zucchini, and yellow squash 10 minutes, or until softened. Stir in tomatoes, basil, and garlic powder. Set aside. In a medium bowl, combine soup, sour cream, cheese, chicken and pepper. In the casserole dish, layer half the vegetable mixture, then half the chicken mixture; repeat. Sprinkle top with bread crumbs. Bake 45 minutes, or until hot and bubbly.

Three-Cheese Potatoes

Three-Cheese Potatoes 3 large potatoes, peeled and cut into 1-inch cubes 1 medium onion, chopped 3 tablespoons grated Parmesan cheese 1 tablespoon minced chives 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 2 tablespoons butter 1/2 cup crumbled cooked bacon 1/2 cup shredded part-skim mozzarella cheese 1/2 cup shredded cheddar cheese In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

VELVEETA Cheesy Baked Grits

VELVEETA Cheesy Baked Grits 4 cups water 1 cup quick-cooking grits 2 tablespoons butter 1/2 teaspoon garlic powder 1/4 teaspoon ground red pepper (cayenne) 2 eggs 8 ounces VELVEETA cut into 1/2-inch cubes Heat oven to 350 degrees F. Bring water to boil in medium saucepan on medium-high heat. Gradually stir in grits; cook on low heat 5 min., stirring occasionally. Remove from heat. Add butter, garlic powder and pepper; stir until butter is completely melted and mixture is well blended. Beat eggs in small bowl until blended. Add small amount of hot grits; mix well. Gradually add to remaining grits mixture in pan, stirring constantly until blended. Pour into 8-inch square baking dish sprayed with cooking spray; top with VELVEETA. Bake 40 min. Let stand 10 min. before serving. For Stronger Garlic Flavor: Substitute 1 minced garlic clove for the garlic powder. Note: This is a great side dish to serve as part of a breakfast or brunch buffet. To Double: Prepare as directed, doubling all ingredients and substituting a 13x9-inch baking dish for the 8-inch square baking dish. Makes 16 servings.

Sausage-Stuffed Jalapenos

Sausage-Stuffed Jalapenos 1 pound bulk pork sausage 1 package (8 ounces) cream cheese, softened 1 cup (4 ounces) shredded Parmesan cheese 22 large jalapeno pepper, halved lengthwise and seeded Ranch salad dressing, optional In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage. Spoon about 1 tablespoonful into each jalapeno half. Place in two ungreased 13-in. x 9-in. baking dishes. Bake, uncovered, at 425° for 15-20 minutes or until filling is lightly browned and bubbly. Serve with ranch dressing if desired. Yield: 44 appetizers. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Applesauce Breakfast Parfait

Applesauce Breakfast Parfait 1 apple, cored and chopped 1/2 cup red grapes, cut into halves 2 cups chunky cinnamon or plain applesauce 2 cups granola 1 cup vanilla Greek-style yogurt 1/4 cup chopped walnuts, toasted Select 4 large wine glasses or serving bowls for parfaits. Combine apple and grapes in a small bowl. Layer 1/4 cup applesauce, 1/4 cup granola and 2 tablespoons yogurt in each serving glass. Add fresh fruit, about 1/3 cup per serving. Repeat layers of applesauce, granola and yogurt. Sprinkle each serving with 1 tablespoon toasted walnuts.

Extreme Veggie Scrambled Eggs

Extreme Veggie Scrambled Eggs 1/4 cup olive oil 1/4 cup sliced fresh mushrooms 1/4 cup chopped onions 1/4 cup chopped green bell peppers 6 eggs 1/4 cup milk 1/4 cup chopped fresh tomato 1/4 cup shredded Cheddar cheese Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Yummy Breakfast Bake

Yummy Breakfast Bake 1 can Flaky Grands Biscuits 8 oz bag shredded cheddar cheese 1/2 cup milk 1 cup cooked cubed ham or ground cooked sausage 5 eggs Salt and pepper Add all ingredients and mix, saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to a large oiled casserole dish. Bake 25 minutes at 350.

Red Cabbage Salad

Red Cabbage Salad 10 oz. shredded red cabbage (can use bagged cabbage) 1/2 C. red wine vinegar 1/2 C. vegetable oil 1/2 tsp. ground horseradish 3 T. white sugar 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. onion powder Whisk together the last 7 ingredients. Place the shredded cabbage in a glass bowl, pour the dressing over the top and stir to mix through. Cover the bowl and place in the fridge for a minimum of 6 hours before's even better the next day.

Pickled Cauliflower

Pickled Cauliflower 1 medium size head of cauliflower 1 C. sugar 1 pkg. Italian salad dressing mix 2 C. white distilled vinegar Break apart the cauliflower and wash it. Place the cauliflower in a pot and just cover with water. Bring to a boil and cook for 3 minutes. Remove from heat and using a slotted spoon remove the cauliflower to a large glass jar (save the cooking liquid). Add the sugar and the vinegar to the remaining water in the pot and stir to dissolve the sugar. Taste the mixture to see if a little more sugar is need, you don't want it to taste bitter. Pour the Italian dressing mix into the jar over the cauliflower and gently pour the liquid into the jar until it is about 1" from the top. Leave on the counter to cool then put the lid on and place in the fridge. Let sit for 24 hours before eating. This will keep for 1 month. NOTE:I like to sometimes throw in some carrot sticks and can add some jalapenos if you want

Tuesday, June 16, 2015

Chess Cake

Chess Cake 1 package yellow cake mix 1 cup melted butter 1 egg 1 cup chopped pecans 2 8 ounce packages cream cheese 4 cups confectioners sugar 2 eggs Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix together the cake mix, melted butter and the egg. Stir in the chopped pecans. Press mixture into the bottom of the prepared pan. Set aside. In a large bowl, beat the cream cheese with the confectioners' sugar. Beat in the eggs one at a time until blended. Pour cream cheese mixture over crust. Bake in the preheated oven for 45 minutes. Cool in the pan, then cut into squares before serving.

Corn n Cheddar Casserole

Corn n Cheddar Casserole 2 eggs 1 can cream-style corn, (14 3/4-ounce) 1 pint sour cream 1 small box cornbread mix (approx. 8 ounces) 6 tablespoons melted butter 1 cup shredded Cheddar cheese Grease a 9-inch square baking dish. Beat eggs in a mixing bowl. Stir in cream-style corn and sour cream until well blended. Add salt, cornbread mix and melted butter; mix well. Stir in shredded cheese Pour casserole ingredients into prepared baking dish. Bake in a 350° oven for 25 to 30 minutes, or until top is golden brown.

Butterscotch Marshmallow Bites

Butterscotch Marshmallow Bites 32 Round or square pretzels 1 10 oz bag butterscotch chips 1 tablespoon shortening 16 large marshmallows cut in half 18 oz chocolate candy coating 3 tablespoons shortening Place a large baking rack over wax paper. Arrange pretzels over baking rack. In a microwave safe bowl combine butterscotch chips and shortening. Melt in 30-second intervals stirring constantly. Dip each marshmallow half in melted butterscotch. Using two forks, gently place marshmallows onto pretzels. In another microwave safe bowl, melt chocolate candy coating and remaining 3 tablespoons of shortening. Stir every 30 seconds until melted. Pour about a tablespoon of chocolate over each marshmallow allowing chocolate to drip down sides. Decorate with sprinkles if desired. Allow marshmallows to set for about 30 minutes. Store in an airtight container

Creole Okra Fritters

Creole Okra Fritters 2 pounds fresh okra, sliced in 1/8 inch pieces 1 large tomato, diced 1 onion, diced 6 packets instant grits 2 eggs, lightly beaten salt and black pepper to taste 1/2 cup oil for frying, or as needed Combine okra, tomato, and onion in a large bowl. Add the grits, eggs, salt, and pepper and blend together using your hands. Heat oil in a cast iron skillet over medium-high heat. Form patties 2 1/2 inches in diameter, about 1/2 the size of a hamburger. Place the fritter in the pan and cook until golden brown, about five minutes. Flip with a spatula and cook until browned on the other side, about five minutes more. Remove and drain on paper towels. Serve immediately

Chocolate Chip Rice Crispies Cookies

Chocolate Chip Rice Crispies Cookies 1 cup sugar 1/2 cup butter 1 tsp vanilla 1 egg 1 1/2 cups flour 1/2 tsp baking soda 2 cups Rice Krispies 6 oz chocolate chips (other other flavor if you prefer) Cream together butter and sugar, until fluffy. Add vanilla and egg and continue to mix until well blended. Add in flour mixture and mix until cookie dough forms. Add in Rice Krispies and chocolate chips. Form into 20 balls and flatten lightly with the palm of your hand. They do not change shape much, so what you see, when you put in the oven is the shape and size they'll be (approx) when they come out. Bake st 350F for 12 minutes. They will turn light golden brown.

Sloppy Joe Dip

Sloppy Joe Dip....can be done in slow cooker, and its AWSOME! 1 pound ground beef 1/2 sweet onion, diced 1 bell pepper, any color, diced 15 ounce can sloppy joe sauce (or make your own!) 8 ounces cream cheese 1/2 cup grated cheddar cheese chips or crackers, for serving In a large skillet over medium heat, brown the ground beef, onions, and bell peppers until the meat is no longer pink. Drain the fat from the pan. If you'd like to continue this dip in a slow cooker, add the beef mixture, sloppy joe sauce, cream cheese, and cheddar cheese to a slow cooker set to low. Cover and cook on low for 2 hours or until cheese has melted. Stir before serving. Keep warm on the low or warm setting for serving. If you'd like to continue on the stovetop, add the sloppy joe sauce, cream cheese, and cheddar cheese to the pan with the beef mixture. Turn heat to low and cook, stirring frequently, until the cheese has melted. Serve immediately or transfer to a slow cooker set to low or warm. Serve with chips or crackers.

Buckeye Brownie Cookies

Buckeye Brownie Cookies For the cookies: 1/2 cup butter 4 oz unsweetened chocolate, chopped 3 cups semi sweet chocolate chips, divided 1 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 4 large eggs 1 1/2 cups sugar 2 teaspoons vanilla For the peanut butter filling; 2 tablespoons butter, melted 1/4 cup powdered sugar 1/2 cup smooth peanut butter 1/8 teaspoon salt 1/4 teaspoon vanilla Combine the butter, unsweetened chocolate and 1 ½ cups of semi sweet chocolate in a saucepan. Cook over low heat, stirring until butter and chocolate have melted. Stir until smooth, remove from heat and let cool. Combine flour, baking powder and salt in a small bowl. Set aside. Beat eggs, sugar and vanilla in the bowl of mixer. Carefully beat in flour mixture. Beat well. Add in cooled chocolate. Beat until well combined. Stir in remaining chocolate chips. Drop dough by 2 tablespoon full’s onto lined baking sheets. Prepare filling. Combine all ingredients in a bowl, beating with a spoon. Spoon a ½ teaspoon full of peanut butter filling and place a dollop on the middle of each cookie. Bake in a 350-degree oven for 10 minutes. Let cookies cool on baking sheets for 1 minute before removing to a cooling rack. Makes 48 cookies.

Caramel Apple Dump cake

Caramel Apple Dump cake 2 cans of apple pie filling (you can also use cherry, blueberry, etc.) 1 box of yellow cake mix 2 sticks of butter, melted (1 cup) 1/2 cup caramel sauce (like you would put on ice cream) 1/2 tsp cinnamon (optional) 1/2 cup chopped pecans (optional) Whipped cream for garnish (optional) In a greased 9x13 dish, mix apple pie filling and caramel sauce. You may add in the 1/2 tsp cinnamon if desired. Spread evenly in pan. Pour dry cake mix directly on top of the pie filing and spread evenly. Top with melted butter and pecans (optional). Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges. Serve with ice cream or whipped cream.

Cheesy Stuffed Pepper Casserole

Cheesy Stuffed Pepper Casserole 2 cups cooked rice 1 lb ground beef 1 tablespoon olive oil 2 large green peppers, diced 1/2 cup frozen diced onion 29 oz can diced tomatoes, drained 3 (14 oz) cans tomato sauce 2 (14 oz) cans corn, drained 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 2 cups shredded cheddar cheese Brown ground beef in a large stock pot, drain, remove from pan and set aside. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice and ground beef. Pour into a 9x13 baking dish. Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.

Hash Brown Potato Salad

Hash Brown Potato Salad 1 2 lb bag frozen hash browns or 1 2 lb bag O'Brien potatoes 1 cup mayonnaise 2 tablespoons mustard 1/4 cup onion, chopped 2 tablespoons pickle relish 4 hard-boiled eggs, chopped Poke some holes in the hash brown package with a fork; microwave on High 6 minutes. Shake bag to "stir" potatoes; microwave another 6 minutes. Open bag and pour into a bowl. Season with salt and pepper to taste. Add mayonnaise, mustard, chopped onion, pickle relish, chopped boiled eggs. Use whatever combination your family likes in their potato salad Refrigerate until ready to serve.

My Strawberry Upside-Down Cake

My Strawberry Upside-Down Cake 1 pint strawberries, cut up 1 6 oz. box of strawberry jello 3 cups of mini marshmallows 1 white cake mix, mixed as directed on the package Preheat oven to 350ºF. Spray 9X13 pan with cooking spray. Cut up strawberries and place in bottom of pan. Covering bottom evenly. Sprinkle dry gelatin over strawberries, then top with marshmallows. Mix cake mix as directed on box and spread over marshmallows. Bake for 40-50 minutes until toothpick comes out clean. Cool for about 15 minutes. Run a knife around edge of pan and invert cake onto serving dish (or in my case, a bigger pan, I didn't have a serving dish big enough). Serve warm or cold with a dollop of whipped cream.

Cool Whip Peanut Butter Treats

Cool Whip Peanut Butter Treats 1 small tub Cool Whip, thawed 3 Tbs Peanut Butter creamy or chunky Hershey's Chocolate Syrup Mix the Cool Whip and peanut butter together. Spoon into 12 lined cupcake tins. Drizzle with chocolate syrup and freeze. Can make sugar free to

Crescent Sausage Bites

Crescent Sausage Bites 1 lb. hot sausage pork or turkey 1 8 oz. package cream cheese 2 packages crescent rolls Dash salt & ground black pepper In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted. Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges. Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together. Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown. Cut into small squares and serve.

Fried Cajun Stuffing Balls

Fried Cajun Stuffing Balls 1 16 oz. package of sausage, preferably hot, but any will do since we’ll be seasoning 1 box or bag of cornbread-based stuffing mix, typically 14 to 16 oz. which probably needs: 1/2 cup celery 1/2 cup onions possibly chicken or turkey stock butter Additionally, your favorite Cajun seasoning and 1/4 cup oil; you can use some of that peanut oil from your deep fryer Stuffing should be prepared according to the box/bag with the exception that you may want to finely chop the celery and onions, and use about half of what the preparations call for except for the fluids. I find that the stuffing will roll into a ball better when it is a little moister and less chunky with wedges of celery. Additionally, add the Cajun seasoning to the mix–anywhere from a sprinkle to a teaspoon may do, but this is to preference. I have used a 16 oz. Jimmy Dean mild or hot sausage, but you may have your own southern style of sausage in mind, perhaps from your local butcher. Roll the sausage meat into balls, about the size of a quarter… think mini Swedish meatballs. Heat the oil in a fry pan and fully cook the sausage until it is browned–you want it edible but not overcooked . Drain your balls and pack them into the delicious center of a stuffing ball that you form in your hands. This ball should be larger than the size of a golf ball… think hush puppies. Your goal is 32 cajun balls, so spread out the stuffing accordingly. The ball that you’ll be deep frying will cook on the outside and heat itself in the center. get your oil up to about 350 F. Assuming the balls are room temp or refrigerated, fry them about 5-8 minutes. CHECK ONE BEFORE YOU PULL THEM ALL OUT! It should be crispy on the outside and hot in the middle.

Peanut Butter Thumbprint Cookies made from Chow Mein Noodles

Peanut Butter Thumbprint Cookies made from Chow Mein Noodles 1 18.5 ounce package yellow cake Mix 1 cup peanut butter 1/2 cup vegetable oil 2 eggs 2 tablespoons water 3 ounces chow mein noodles, 1 slightly heaping cup, crushed a little 20 fun size candy bars, each cut into quarters Reese's & Plain Hershey Bars are best Preheat the oven to 375 Mix the cake mix, peanut butter, vegetable oil, eggs, and water in a mixing bowl until smooth. Stir in the chow mein noodles. Scoop tablespoonsful of dough and roll into balls. Place the balls on parchment-lined or greased baking sheets. Press each ball down in the center with thumb. Bake in the preheated oven 6 minutes. Remove from the oven and press a piece of candy bar into the center. Return the cookies to the oven and let bake an additional 2 minutes or until they are lightly browned on the edges. Transfer the cookies to cooling racks to cool thoroughly. Store up to 1 week in an airtight container. Freeze for longer storage

Jalapeno Sausage Patties

Jalapeno Sausage Patties 1 lb ground pork 1 jalapeño pepper (half seeds removed) – roughly chopped 1 small onion – roughly chopped 2 small celery stalks – roughly chopped 1 tsp minced garlic 1 tsp paprika 3/4 tsp ground thyme 1 1/2 tsp fennel seed 1/4 tsp cayenne pepper 1 tsp chili powder 1/2 tsp red chili flakes Combine vegetables and spices in food processor until finely chopped and well blended. Add in ground pork and mix until combined. Form pork mixture into small patties (about 2 inches) – makes 13-15 patties. Heat a skillet to medium heat with cooking fat (I used bacon fat, but you could use any other cooking fat). Cook the sausage patties for approximately 3 minutes per side. You want to make sure that the middle of the sausage patty is no longer pink.

Mexican Trash

Mexican Trash 1 bag Nacho Doritos, crushed 2 C. shredded chicken 2 C. shredded cheese I always use more 1 Can Cream of chicken soup 1 Can rotel tomatoes 1/2 C. sour cream 1/2 C. milk 1/2 package taco seasoning or more if you'd like Preheat your oven to 350. Spray a 2 quart casserole dish with nonstick spray. Mix together all ingredients BUT Doritos. Layer half the Doritos about 2 cups on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top. Cover with foil and bake for 35 minutes.

Salted Carmelitas

Salted Carmelitas 3/4 cup butter, melted 3/4 cup brown sugar 1 Tbsp vanilla 1 cup flour 1 cup rolled oats 1 tsp baking soda about 3/4 cup chocolate chips about 3/4 cup caramel ‘bits’ 1 Tbsp coarse sea salt Preheat the oven to 350. Line an 8×8 or 7×11-inch glass baking dish with foil and spray with non-stick cooking spray. Combine the melted butter, brown sugar and vanilla in small sauce pan. In a mixing bowl, combine the flour, oats and baking soda. Mix the butter mixture in with the dry ingredients and form a loose batter. Press half of the batter into the base of the prepared baking dish. Bake for 10 minutes. Let cool for a few minutes, then top with the chocolate chips and caramel ‘bits.’ (If you’re store doesn’t have the ‘bits’ you can cut caramel pieces into 4 small squares. Sprinkle about 1 1/2 tsp sea salt in with the chocolate and caramel bits. Take the remaining ‘batter’ and crumble it up and drop it on top of the chocolate and caramels. Sprinkle the remaining sea salt over the batter. Bake for another 8-10 minutes, or until top begins to golden. Let cool for about 10 minutes before slicing and enjoying the gooey-goodness from the cookie bars.

Bacon Cheese Biscuits

Bacon Cheese Biscuits 2 cans of crescent rolls Cheese (Whatever type you like) 12 oz or 16 oz package of bacon, cooked flour for dusting (optional) Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface if you don't want any crescent roll stickage. Unroll one can of crescent rolls on your work surface. Using your hands, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around. Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn't leak out. Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy


AMISH BROCCOLI SALAD 1 lb chopped broccoli 1 lb chopped cauliflower chopped into very small chunks 1/2 lb bacon, fried and crumbled 2 cups grated Smoked Gouda, OR Cheddar cheese, divided 1 cup mayonnaise 1 cup sour cream 1/2 cup sugar 1/2 tsp salt, OR to taste In large salad bowl or trifle bowl, combine broccoli, cauliflower, bacon and 11/2 cups Smoked Gouda or Cheddar cheese. In medium bowl, combine mayonnaise, sour cream, liquid sweetener and salt. Stir the creamy mixture into the broccoli salad. Sprinkle the remaining cheese over the top. Cover the salad bowl with plastic wrap and chill before serving. Leave out the cauliflower and use only broccoli. Add some chopped or sliced red onions. Replace the cauliflower with diced cooked chicken. Maybe add in some chopped, hard boiled eggs

Strawberry Dumplings

Strawberry Dumplings strawberries: 1 1/2 quarts fresh strawberries, washed and sliced 1 C. water 1 C. sugar 1/2 tsp. salt 1/2 tsp. lemon juice Combine all ingredients in a large pot, bring to a boil, reduce the heat to low and cook for 5 minutes. dumplings: 1 1/2 C. all purpose flour 2 tsp. baking soda 1 T. sugar 1/4 tsp. salt 1/4 ts. nutmeg 2/3 C. milk Combine all ingredients in a bowl, mix well. Drop by Tablespoon full into the berry mixture. Cover and simmer for 15 minutes. Serve warm.

Peanut Butter Chocolate & Caramel Cookies

Peanut Butter Chocolate & Caramel Cookies 1/2 cup of unsalted butter, room temperature 1 cup of dark brown sugar 3/4 cup of creamy peanut butter 2 eggs, room temperature 1 tsp vanilla extract 1 3/4 cups of flour 1/2 tap baking soda 1/4 tsp salt 3/4 cup of mini chocolate chips 1 1/4 cup of caramel bits, I used only a cup of caramel bits This batch I added some chopped pretzels for saltyness Preheat your oven to 350 and line a cookie sheet with parchment paper or lightly grease a whoopie pie pan .Beat butter and sugar in the bowl of an electric mixer until light and fluffy. It will probably take a couple of minutes. Add the peanut butter and beat on lower speed until incorporated. Add the eggs, one at the time, beating until combined. Scrape the sides and bottom of the bowl. Mix in the vanilla extract. While on low speed, add flour, baking soda and salt, mix until all incorporated. Fold in the chocolate chips and caramel bits. Scoop out the cookie dough with a cookie scoop, shape into a ball and then slightly flatten and place about 2 inches apart or in the center of a whoopie pan cup Bake for 8-9 minutes.

Chocolate Skillet Cake

Chocolate Skillet Cake Combine in a bowl: 1 C. flour 1 C. sugar 1/2 tsp baking soda pinch salt In a 10" cast iron skillet combine: 1/4 C. butter (1/2 stick) 1/4 C. vegetable oil 1/2 C. water 2 Tb cocoa Bring to a boil and remove from heat. Whisk in the flour ingredients. Then mix in: 1/4 C. sour cream or buttermilk 1 egg 1/2 tsp vanilla Pop the skillet into a 350 oven for 20 minutes, just until a toothpick comes out with a few moist crumbs. While the cake cools a bit, make the: Frosting In a medium saucepan bring to a boil: 1/4 C. butter (1/2 stick) 2 Tb cocoa 3-4 Tb milk (as needed) Remove from heat and whisk in: 2 C. powdered sugar 1/2 C. chopped pecans 1/2 tsp vanilla Pour over warm cake, spread with a spatula. Serve warm with vanilla ice cream Enjoy!

Strawberry Cream Cheese Icebox Cake

Strawberry Cream Cheese Icebox Cake 2 pounds strawberries 2 sleeves of graham crackers 1 8-oz. package cream cheese, at room temperature 1 14-oz. can sweetened condensed milk 2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding 3 cups milk 1 12-ounce carton cool whip, divided Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up. Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up a 7th one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours. When ready to serve*, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

Baked Chicken Chimichangas

Baked Chicken Chimichangas 8oz pkg. cream cheese 8oz. Pepperjack cheese, shredded 1 1/2 Tbsp. taco seasoning 1 lb. cooked chicken, shredded 8 flour tortillas cooking spray shredded cheddar cheese green onions, for garnish sour cream salsa Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350 for 15 minutes. Turn chimi's over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.


LEMON GARLIC PEPPER WINGS 2 lbs. chicken wings 1/2 c. lemon juice 1 whole garlic clove (4 slices chopped) 1 tbsp. pepper 2 tbsp. salt 1/4 c. vegetable oil Place wings in bowl; pour on lemon juice, garlic and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room temperature, stirring occasionally to keep coated. Wings may be barbecued or placed in saucepan and baked at 450* 20 to 30 minutes, basting occasionally.

Lemon Lush

Lemon Lush 1st Layer: 1-1/4 C. Flour 3/4 C. Butter, melted 1/2 C. ground pecans Mix together & press into 9" x 13" baking dish. Bake at 350° for 20 minutes 2nd Layer: 8 oz. Cream Cheese 1/2 C. Confectioner's Sugar 2 T. Real Lemon juice Mix together until creamy then fold in 1 cup prepared whipped topping. Spread onto cooled crust. Chill. 3rd Layer: 4 small packages lemon instant pudding. 5 C. milk Blend until pudding is thickened. Fold in remainder of 8 or 12 oz. container whipped topping. Spread over 2nd layer. Chill for a few hours before cutting & serving. Enjoy.

Blueberry Pineapple Fluff

Blueberry Pineapple Fluff Yields 1 - 7x11 pan 1 can blueberry pie filling 1/2 can (7 oz) sweetened condensed milk 1 can (8 oz) crushed pineapple, drained (optional) 1/2 carton (8 oz) Cool Whip, thawed Fresh berries for garnish, if desired Combine pie filling, condensed milk and pineapple in a bowl; mix well. Fold in Cool Whip. Spread into an ungreased pan. Cover with saran wrap and freeze overnight. Remove from freezer 10 to 15 minutes before serving. Cut into squares and garnish with fresh berries, if desired.

Mexican Spaghetti

Mexican Spaghetti 6 oz. thin spaghetti 1 lb. ground beef 1 small onion, chopped 1/2 bell pepper, chopped (I only had orange but any would work) 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.

Monday, June 15, 2015

Cloud Bread

Cloud Bread 3 eggs, room temp. 3 T. cottage cheese (I find that whole milk cottage cheese works best) 1/4 tsp. cream of tartar 1 packet artificial sweetener, like Splenda Separate the eggs making sure no yolk gets into the white. In a bowl mix together the egg yolks, cottage cheese and sweetener. In another whip the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the yolk mixture. Generously spray a baking sheet with cooking spray. Using a large spoon, place the mixture into large rounds on the baking sheet. Bake them in a 300 degree oven for about 30 minutes or until golden brown. Remove from the oven and let cool completely. Store in an airtight container in the fridge.


NO BAKE OREO CHEESECAKE 2 cups of Oreo crumbs 10-15 Oreos chopped coarsley 2 TBSP melted butter 2 packages (8oz each) cream cheese softened 3/4 Cups Granulated Sugar 1 8 oz. tub cool whip 1 TSP vanilla Mix Oreo crumbs with melted butter and press into a 9 inch pie dish, and up the sides to form crust, set aside. Mix cream cheese, sugar, and vanilla on low speed w/mixer til well blended, slowly add crumbled oreos, then gently fold in 8oz coolwhip. Once mixed together, gently spoon into pie crust, smooth out top. Refridgerate at least 1 hour. Right before serving insert 1 oreo into each slice.


BLUEBERRY JELLO SALAD 1 can (16-ounces) crushed pineapple (reserved drained juice) 1 cup boiling water 2 boxes (3 ounces) of grape or berry-blue JELL-O gelatin (can substitute sugar-free JELL-O) 1 can (16-ounces) blueberry pie filling 1/2 cup fresh blueberries, washed 1/4 cup chopped pecans Drain the pineapple juice into a one (1) cup measuring cup. Fill the rest of the cup to the top with boiling water. Pour the gelatin into the pineapple juice/boiling water mixture and stir until the crystals are completely dissolved. Add crushed pineapple and blueberry pie filling. Stir to combine. Pour the gelatin mixture into a 9- by 13-inch pan. Cover and refrigerate until firmly set. The salad can be ready to serve in 2 to 3 hours or leave overnight. Keep chilled until ready to serve. Approximately 30 minutes before serving, spread with the prepared creamed cheese topping until covered evenly. Garnish with fresh blueberries and chopped nuts. Cover with plastic wrap and chill for another 30 minutes before serving. Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface. Cream Cheese Topping: 1 (8 ounces) package cream cheese, softened and chopped into blocks 1/2 cup granulated sugar 8 ounces sour cream 1 teaspoon pure vanilla extract In large bowl, combine cream cheese, sugar, sour cream and vanilla extract. With electric mixer on medium speed. Whip together until smooth and creamy. Add more sugar to taste if needed. Cover with plastic wrap and set aside in refrigerator until the above Blueberry Jell-O mixture is set. The topping can also be made right before you are ready to serve the salad.

Sunday, June 14, 2015

Smoked Bacon Wrapped French Vidalia Onion

Smoked Bacon Wrapped French Vidalia Onion 4 large Vidalia onions 2 tablespoons extra virgin olive oil 1 1/2 tablespoon Montreal seasoning 4 thick slices bacon 4 ounces Gruyere, slice & torn 2 tablespoons flat leaf parsley, chopped Basting Sauce 3/4 cup beef broth 1/4 cup dry vermouth 1/4 teaspoon lemon thyme 1/2 tablespoon Montreal seasoning Prep smoker to 250 degrees F. Peel and cut about 1/2” of the onion tops. Trim off a small amount of the bottom of onions so they stand upright. With spoon, scoop out a few of the inner the layers of the onion leaving the majority of the outer layers. Brush onions with olive oil and liberally sprinkle seasoning over each onion. Wrap bacon slices around each onion; secure with toothpick. Combine basting sauce ingredients in a mixing bowl. Put 2 tablespoons of sauce in the center of each onion. Smoke for 2 hours. Baste every 30 minutes. The last 5-10 minutes, place cheese inside and around onions allowing melting

Cheesy Chicken Tater Tot Casserole in the Crockpot

Cheesy Chicken Tater Tot Casserole in the Crockpot 2 boneless, skinless chicken breasts, cut into bite-sized pieces 1 pkg tater tots 1/2 cup bacon pieces - you can use the precooked stuff like I did or just dice up some cooked bacon slices 2 cups shredded cheddar cheese 3/4 cup milk or heavy cream salt and pepper to taste In a large, lightly greased crockpot, layer 1/2 the tater tots, then half the bacon pieces and half the cheese. Layer the chicken pieces over the cheese. Sprinkle the chicken with salt and pepper. Repeat the tater tot, bacon and cheese layer. Pour the milk over all. Cover and cook on low for 6 hours. The bacon provides a great deal of flavor and is perfect with the chicken and cheese. The tater tots lose their shape and resemble hash browns, so if you want to substitute hash browns, it would work wonderfully.

Creamy Burrito Casserole

Creamy Burrito Casserole 1 lb ground beef 1/2 onion, chopped 1 package taco seasoning 6 large flour tortillas 1 can refried beans 2 -3 cups shredded taco cheese or cheddar cheese 1 can cream of mushroom soup 4 ounces sour cream Brown beef and onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Crock Pot Seafood & Sausage Gumbo

Crock Pot Seafood & Sausage Gumbo 2 lbs shrimp 1 lb beef sausage (I use Hillshire Farms) 1 c oysters 1 c crab meat (lump preferred) crab claws hot cooked rice 2 large onions, chopped 3 c okra 2 Tbsp olive oil 1 can stewed tomatoes 2 quarts of water minced garlic, 3 cloves salt, pepper, cayenne pepper Cook shrimp and sausage in olive oil with chopped onion. In crock pot combine water, stewed tomatoes, okra and cooked rice. Then add shrimp, sausage, crab meat, oysters, and crab claws with onion. Cook in crock pot on low for 2-3 hours.

Vegetable Tian

Vegetable Tian 2 medium potatoes (any kind) 1 medium yellow zucchini 1 medium green zucchini 3 medium tomatoes 1 medium yellow onion 1 cup of cheese (your choice) 3 cloves garlic 1 tbsp olive oil Rosemary Garlic Salt & Pepper Preheat oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened. While the onions are cooking, thinly slice the vegetables. Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the sauteed onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Be creative. Sprinkle generously with salt, pepper, and rosemary. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Creamy, Cheesy Pasta Salad

Creamy, Cheesy Pasta Salad 1 (8 ounce) package elbow macaroni, cooked according to package directions and drained 3 dill pickles, finely chopped 3 hard-boiled eggs, finely chopped 2 cups frozen peas, thawed 3 celery ribs, sliced thinly 1/2 medium onion, finely chopped 8 ounces sharp cheddar cheese, diced into 1/4 inch cubes For the Dressing 1 cup mayonnaise (can use low-fat Hellmann's or Kraft) 1/2 cup milk 1/4 cup sugar or 1/4 cup Splenda sugar substitute 1/4 cup cider vinegar salt and pepper Gently toss all the salad ingredients together in a large bowl. Set aside. For the dressing, combine the mayonnaise and milk. Then add the sugar and vinegar. Stir well, and season with salt and pepper to taste. Pour the dressing over the salad, and toss gently to combine. Refrigerate at least 2 hours Overnight is even better.

Hamburger Skillet Supper

Hamburger Skillet Supper 1 lb ground beef 1 (3 ounce) packages ramen noodles ( I prefer beef flavor) 2 cups water 2 cups vegetables ( frozen mixed veggies, thawed; peas and corn work perfect!) In a skillet, cook beef until no longer pink; drain. Add noodles with contents of seasoning packet and water. Bring to a boil; cook for 3 minutes or until noodles are tender. Add the veggies and cook until tender, about 3 minutes as well. Here is another way to do it: Cook the beef as stated previously. During this time, heat up a saucepan of water to cook the ramen noodles in. Rather than just using 1 packet, use 2 packets of the beef flavor ramen noodles. When cooking the noodles, cook them without the flavoring. During this time, (after you drain the ground beef) add the veggies to the meat and continue to cook. As the veggies become cooked, add the two packets of flavoring to the beef-veggie mixture. The ramen noodles don't take long to cook, so be sure to watch them. When they are done, drain them, and add them to the beef-veggie mixture. The completed dish will have more flavor, and more noodles for the noodle lovers!

Carrot Cake CheeseCake

Carrot Cake CheeseCake For the Cheesecake: 2 pkges of Philly Cream Cheese (room temp) 3/4 cup of Sugar 1 tablespoon flour 3 eggs 1 tsp vanilla For the Carrot Cake: 3/4 cup canola oil 1 cup sugar 2 eggs 1tsp vanilla 1 cup flour 1 tsp cinnamon dash of salt 1 16oz can crushed pineapple... BE SURE you drain it VERY well and even press it in some cheescloth or paper towel to remove moisture... *Important or your center will be gooey... SAVE some of the juice for the frosting! 1 cup of grated carrots... be sure you remove ALL the moisture here too 1/2 cup of coconut flakes 1/2 cup of chopped walnuts Frosting: 4 ounces of Philly cream cheese (room temp) 1 tablespoon of butter (room temp) 1 3/4 cups powdered sugar 1/2 tsp vanilla 1 tablespoon of pineapple juice dash of salt Set your oven to 350 and grease your springform cheesecake pan In a large bowl mix cream cheese and butter, add flour, eggs and vanilla .. beat till smooth... set aside In another large bowl combine oil, sugar, eggs and vanilla... then stir in flour, baking soda, cinnamon and salt.. mix well... stir in pineapples, carrots, coconut and walnuts. Grab you pan and spread the bottom with 1 1/2 cups of cake batter Then drop by large spoon fulls about 1/2 of the cheesecake batter Then drop large spoon fulls of cake batter Then finish off with large spoons of cheesecake batter... spread it evenly but do not mix it Bake for 60 min or until cake is set Cool at room temp.. then place in refrig for several hours Remove and run a knife around the edge to release from pan... remove spring Frost your cake Put it back in refrig for a couple of hours


BANANA PUDDING WITH SALTED CARAMEL 1 - 14 oz can sweetened condensed milk 1 1/2 cups cold water 1 - 3.4 oz box Vanilla pudding mix 3 cups heavy cream 12 oz box nilla wafers 4 cups bananas, cut into slices In the bowl of your mixer beat sweetened condensed milk & water for 1-2 minutes or until frothy Add in the pudding mix and beat for another 2 minutes Transfer to a smaller bowl, cover tightly with plastic wrap and chill in the refrigerator for at least 4 hours, but overnight is best In a large bowl, or the bowl for your mixer using the whisk attachment, whip the heavy cream until stiff peaks form, about 4-5 minutes Using a spatula gently fold in the whip cream to the pudding, mixing until just combined In a large trifle bowl or individual serving cups layer the pudding, wafers & banana repeating as necessary Cover tightly and refrigerate for at least 8 hours before serving Right before serving top with additional wafers and some salted caramel sauce, you can make your own or use store bought, but the caramel sauce is a perfect addition to this classic dessert

Meatballs and Peppers

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

Greek Rice Salad

Greek Rice Salad 3 cups cooked rice 2 (6 ounce) jars marinated artichoke hearts, drained and coarsely chopped ( reserve marinade from artichoke hearts) 1 large tomatoes, seeded and chopped 1/2 large cucumber, seeded and chopped 1 medium red onion, chopped 1 cup feta cheese, crumbled 1 (2 ounce) cans black olives, sliced ( drained) 1/4 cup fresh parsley, chopped 1 tablespoon lemon juice, fresh 1/2 teaspoon oregano, dried 1/2 teaspoon lemon pepper lettuce leaf Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving. Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter


HAWAIIAN LEMONADE 6 ounces cans frozen lemonade concentrate, thawed 3⁄4 cup water 1 (12 ounce) can apricot nectar, chilled 1 (12 ounce) can unsweetened pineapple juice, chilled ice cubes 1 1⁄4 cups ginger ale, chilled lemon slice (optional) In a pitcher combine lemonade concentrate and water; add apricot nectar and pineapple juice. Stir well. Add ice cubes, ginger ale and lemon slices to garnish and give another quick stir. Serve immediately.