Monday, November 30, 2015
AMERICAN GOULASH 2 lbs lean ground beef 1 medium onion 1 medium green pepper 1 32 oz can tomato juice 2 cups elbow macaroni 1 16 oz can diced tomatoes 1/4 cup Parmesan cheese Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste. Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan
Potato, Ham and Cheese Soup 3 cup yellow potatoes peeled and cubed 3 tbsp butter 1 small sweet onion chopped 3 tbsp all-purpose flour 3 cup milk 1 1/2 cup shredded cheddar cheese 1 cup ham diced 1 salt to taste 1 pepper to taste Using a medium sized stock pot, boil potatoes until desired tenderness. Reserve 1 cup of water from boiled potatoes then drain. In a small frying pan, sauté onion in butter until tender and translucent. Add onions, butter and flour to stock pot and stir together over low heat to make a roux (thickener). Add potatoes, reserved liquid, milk, cheese and Ham to stock pot and simmer on medium heat 30-40 minutes stirring frequently until thickened. Serve with cornbread or fresh baked rolls. Garnish with shredded cheese
MEXICAN MEATLOAF 3 pound Hamburger 3 cup Corn chips 1 cup Salsa or picante sauce 2 Eggs 1 tablespoon Chili powder 1 tablespoon Seasoned salt 2 teaspoon Onion powder 1 teaspoon Garlic powder 1 teaspoon Oregano (dried crushed) 1 teaspoon Cumin 1 teaspoon Black pepper For the Topping: 1 cup · Salsa or picante sauce 1 cup · Shredded cheese (mix) Crushed corn chips as finally as possible. Mix all ingredients for the meatloaf, except the hamburger. When all ingredients are mixed well mix in the hamburger. Put meat loaf in a baking dish (I use a 8 × 12) and cover with plastic wrap and refrigerate for several hours. (can be made overnight) Preheat oven to 350°F Bake for 45 minutes to 1 hour. (depending on the pan size you used). top with salsa and then shredded cheese. Bake for about 10 more minutes until the cheese is melted. Let cool for about 10 minutes. Top individual serving pieces with shredded lettuce, sour cream and diced tomatoes.
Deep Fried Ranch Mushrooms 1 lb mushrooms 2 packages ranch dressing mix 1 tbsp flour 1 large eggs 2 tbsp milk vegetable oil (as needed) Clean mushrooms by gently brushing off any dirty. Place Ranch mix and flour in large resealable bag, shake to mix. Combine the egg and milk in a bowl with a whisk. Add the mushrooms and mix by hand until all the mushrooms are coated evenly. how to cook Deep Fried Ranch Mushrooms recipe In batches, put the mushrooms into the resealable bag. Seal and shake to coat. how to cook Deep Fried Ranch Mushrooms recipe Deep fry the ranch coated mushrooms in oil that has been heated to 375°F until golden brown. Place on paper towel lined plate to remove excess oil.
Sunday, November 29, 2015
Mrs. Claus Clusters 1 14-oz. can sweetened condensed milk. 1 11-oz. package DOVE® Milk or Dark Chocolate Gifts 1 9.5-oz. package "M&M's"® MINIs Milk Chocolate Candies 2 cups chopped SNICKERS® Brand Miniatures 1 1/2 cups mini marshmallows 1/2 cup unsalted peanuts Combine the sweetened condensed milk and unwrapped DOVE® Milk or Dark Chocolate Gifts in a microwave-proof bowl. Melt together for 1 1/2 minutes. Cool slightly, then add marshmallows, peanuts, 1 CUP of the "M&M's"® MINIs Milk Chocolate Candies and chopped SNICKERS® Brand Miniatures. Drop heaping spoonful's of mixture onto wax paper, then sprinkle on "M&M's"® MINIs Milk Chocolate Candies and let set to harden. Refrigerate to speed up the hardening. Makes approximately 3 dozen clusters.
Velvet Shrimp 1 package (16 ounces) Linguine 1/2 cup Thinly sliced green onions 1 Garlic clove, minced 3 tablespoons Butter 4 teaspoons Seafood seasoning 1 pound Uncooked medium shrimp, peeled and deveined 1 1/2 cups Heavy whipping cream 1 cup (4 ounces) Shredded Muenster cheese Cook linguine according to package directions. Meanwhile, in a large skillet over medium-low heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm. Add cream to the pan, stirring to loosen any browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until cream is reduced to about 1-1/4 cups. Stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.
Garlic Roasted Broccoli 2 Bunches broccoli, cut into spears 1/3 cup Olive oil 4 Garlic cloves, minced 1/2 teaspoon Salt 1/4 teaspoon Pepper 2 tablespoons Balsamic Vinegar Place broccoli in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, garlic, salt and pepper; drizzle over broccoli and toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally. Drizzle with vinegar.
Almond Toffee Popcorn 12 c. popped popcorn 1 c. sugar 1/2 c. butter 1/2 c. light corn syrup 1/4 c. water 1 c. chopped almonds, toasted 1/2 t. vanilla extract Place popcorn in a large heat-proof bowl; remove any unpopped kernels and set aside. In a large saucepan, combine remaining ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches the soft-crack stage, or 270 to 289 degrees on a candy thermometer. Remove from heat; add vanilla and stir well. Pour over popcorn, mixing until coated. Spread on wax paper to dry. Makes about 12 cups.
Praline Cookies 1/2 cup butter 1 1/2 cup packed brown sugar 1 egg 1 1/2 cup flour 1 teaspoon vanilla 1 cup chopped pecans Heat oven to 350 degrees. Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand. Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch. Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely and harden.
Nutty Maple Candy 12-oz. pkg. chocolate chips 12-oz. pkg. butterscotch chips 12-oz. jar creamy peanut butter 1 c. butter 1/2 c. evaporated milk 3-oz. pkg. cook & serve vanilla pudding mix 1-1/2 T. maple flavoring 2 t. vanilla extract 2-lb. pkg. powdered sugar 3 c. chopped peanuts Melt chocolate and butterscotch chips together in a double boiler; add peanut butter, stirring until smooth. Spread 1-3/4 cups mixture into a buttered jelly-roll pan; refrigerate until firm. Set remaining mixture aside. Melt butter in a heavy saucepan; stir in milk and pudding mix. Heat over medium heat until thickened; remove from heat. Add maple flavoring and vanilla; stir in powdered sugar. Spread over chilled chocolate mixture; return to refrigerator. Re-melt, if necessary, remaining chocolate mixture in saucepan; stir in peanuts. Carefully spread over pudding mixture; refrigerate until firm. Cut into squares to serve. Makes about 5 dozen.
SEAFOOD BAKE 1 lb. seafood (shrimp, lobster, scallops or sea legs - any one is good) 2 cans peas & carrots 1 stick butter 1/2 c. flour, more or less 1 pt. all-purpose cream 1/2 stack Ritz crackers Arrange seafood and vegetables in 9 x 13 inch baking dish. Set aside. Melt butter (save a little for cracker crumbs). Stir in flour to make a paste. Add cream. Blend with whisk until smooth. Pour over seafood. Mix crumbs and butter. Sprinkle over the top. Bake at 350 degrees for 30 to 45 minutes.
Cold Pasta Salad 1 pound pasta twists 8 ounce cooked shrimp or chicken 1/2 cup marinated mushrooms 1/2 cup frozen peas 1/2 cup shredded carrots 1/2 cup diced cheese 3 tablespoon chopped parsley 1/2 cup olive oil 1/4 cup fresh lemon juice 2 anchovy fillets, chopped 2 tablespoon finely chopped garlic salt and freshly ground pepper Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsely chopped shrimp or chicken or both. Cook peas until not quite done drain and rinse in cold water. Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges.
PUMPKIN CREAM CHEESE BARS 1 box angel food cake mix- the 1 step kind 1 15 oz can Pumpkin 3/4 Cup water 1/2 teaspoon cinnamon... 1 8oz pkg. cream cheese few tablespoons of water, to be mixed with cream cheese Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out. In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed. In a 9x13 cooking dish- sprayed with non-stick cooking spray- add HALF of the cake -pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to blend it a bit. Bake for 35 minutes at 375F OR until a toothpick comes out clean
Saturday, November 28, 2015
SPICY CHICKEN SOUP 2 quarts water 8 skinless, boneless chicken breast halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) container sour cream In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce 2 lbs. of Shrimp, peeled and deveined 3-4 garlic cloves, minced 4 tablespoons of olive oil 1/2 teaspoon of red pepper flakes 1 teaspoon of dry basil salt & pepper Cocktail Sauce: 1/2 cup of ketchup 2 heaping tablespoons of horseradish Preheat oven to 400 degrees. In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated. Spread shrimp out in a single layer on a baking sheet. Bake for 8-10 minutes. Remove and let cool a bit. In a small bowl mix ketchup and horseradish. Serve with shrimp.
Friday, November 27, 2015
Fried Sweet & Spicy Apples 4 large apples (I used Gala), sliced with peeling left on 4 T. butter 1/4 C. brown sugar 1/2 tsp. cinnamon 1/2 tsp. chili powder In a medium skillet, melt the butter over med. high heat. Add the apples to the pan and cook for 5 minutes, stirring occasionally. Add the brown sugar and spices, and continue to cook for an additional 15 minutes, allowing the apples to get a little brown before stirring. Serve warm.
MEXICAN BEEF CASSEROLE,,,,SO YUMMY 1 lb extra lean ground beef 1 medium onion chopped 1 can kernel corn drained 1 can black beans rinsed and drained 1 can tomatoes 1 pkg taco seasonings mix 8 to 12 corn tortillas 3/4 cup nonfat sour cream 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
Easy Taco Stew 1 lb lean ground beef 1 medium onion, chopped 1 (15 1/4 ounce) cans whole kernel corn, undrained 1 (10 ounce) cans diced tomatoes with mild green chilies, undrained 1 (15 ounce) cans pinto beans in chili sauce, undrained 1 (1 1/4 ounce) envelopes taco seasoning 1 (10 3/4 ounce) cans tomato soup, undiluted 1 cup water baked corn tortilla chips (I prefer Doritos) or plain Doritos ( I prefer Doritos) cheddar cheese, grated Brown the beef and onion in a dutch oven, then drain. Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese. Cook over medium heat until thoroughly heated. TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew. Sprinkle with cheese. HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.
Pineapple Upside-Down Cupcakes 1 can (20 oz) sliced pineapple, drained 1 box yellow cake 3 eggs 1 1/2 cup milk 1/3 cup butter, melted 2/3 cup packed brown sugar 24 maraschino cherries Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. Cut each pineapple slice into 3 pieces; set aside. In large bowl, beat cake mix, milk and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. In small bowl, stir together melted butter and brown sugar. Spoon 1 teaspoon butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry in center of pineapple pieces. Spoon cup batter into each cup. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm with sweet whipped cream.
MUSHROOM CHICKEN AND SAUSAGE CASSEROLE 3-4 cups diced cooked chicken 1 pound sausage 1 stalk celery, chopped fine 1 tablespoon onion, chopped 1/2 pound mushrooms, sliced 8 ounces cream cheese, softened 16 ounce bag frozen cauliflower, cooked well and drained 8 ounces cheddar cheese, shredded Salt 1/2 teaspoon pepper Paprika, optional Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned. Makes 8-12 servings
PERFECT CARAMEL CORN 1 cup butter 2 cups brown sugar 1/2 cup corn syrup 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla extract 5 quarts popped popcorn Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
FROSTED EGGNOG BREAD 1/2 cup butter, softened 1/2 cup sugar... 1/2 cup brown sugar 1 teaspoon rum extract 1 egg 2 cups flour 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon nutmeg 1 cup eggnog For the glaze 1 cup powdered sugar 2 Tablespoons eggnog pinch of nutmeg Beat the butter and sugars until combined. Add the extract and egg and beat again until creamy. Stir together the flour, baking powder, baking soda, salt, and nutmeg. Slowly add the flour mixture alternately with the eggnog into the butter mixture until everything has been combined. Pour into a greased 8 1/2 by 4 1/2 bread pan. Bake at 350 degrees for 58-60 minutes. Remove from the oven and let cool in the pan for 15 minutes before removing to a wire rack to cool completely. Stir together the powdered sugar and remaining eggnog until a thick frosting comes together. Spread it over the top of the cooled bread. Sprinkle with nutmeg. Let set. Store in a loosely sealed container on the counter.
White chicken enchiladas 8 flour tortillas 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp butter 3 Tbsp flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll tortillas and place in pan seam side down. In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
Strawberry Cream Cheese Coffee Cake Butter Cake & Crumb Topping: 2 cups all purpose flour 3/4 cup sugar... 1/2 cup butter, cold and cut into chunks 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 3/4 cup sour cream (full fat) 1 large egg 1 tsp vanilla extract Cream Cheese Filling: 1 - 8 oz cream cheese, room temperature 1/4 cup sugar 1 large egg Strawberry Filling: 1 1/2 cup fresh strawberries, cut into pieces 3 tbsp sugar 3 tsp water 1 1/2 tsp cornstarch Preheat the oven to 350 F. Line an 8 inch round pan with removable bottom with non-stick baking paper. Prepare the strawberry jam. Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake. Prepare the cream cheese filling. Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside. Prepare the cake. Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well. In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside. Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.
Oatmeal Peanut Butter Chocolate Chunk Cookies 1 cup all purpose flour 1 cup old fashioned oats 1⁄2 teaspoon baking soda 1⁄2 teaspoon baking powder 1⁄4 teaspoon salt 1⁄2 cup sugar 1⁄2 cup brown sugar, firmly packed 1⁄2 cup butter, softened 1⁄2 cup peanut butter 1 egg 1 1⁄2 teaspoons vanilla 6 oz semisweet baking chocolate, coarsely chopped Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets. Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire racks. cool completely.
Dorito Casserole 2 (10 1/2 ounce) cans cream of mushroom soup 1 1/2 cups water 1 (10 ounce) can Rotel Tomatoes, chopped 1 (13 -16 ounce) bag plain Doritos 1 1/2 cups chopped onions 1 lb ground beef 1 cup grated cheddar cheese Preheat oven to 350 degrees. Bring to a boil the soup, water, and tomatoes. Cook onion with ground beef. Place layer of slightly crushed Doritos in the bottom of a casserole. Add a layer of ground beef, a layer of soup mixture and a layer of Doritos. Continue until all ingredients are used. Top with cheese. Bake in 350 degree oven for 25-30 minutes. Serve and enjoy. You can also add canned beans and cooked rice to this casserole! If you can't get Rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).
Biscuit and Chicken Pot Pie 5 bone in chicken thighs (you can use 3 breast or a combo of white and dark meat)... 16 oz. can flaky buttered biscuits 6 oz. frozen peas and carrots, thawed 1 C. shredded sharp cheddar cheese 2 1/2 C. chicken broth (I used the water the chicken cooked in) 2, 10.5 oz. cans cream of chicken soup 1/2 can milk (using the empty soup can to measure) 2 T. butter, melted 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) Place the chicken in a large pot and cover with water. Bring to a boil, reduce the heat to med. high and cook for 35-40 minutes or until the chicken is cooked through. Remove the chicken to a plate to cook, then debone and shred the chicken, set aside. Lightly spray a 9x13 casserole dish with cooking spray. Take each biscuit and cut it into quarters and place the pieces in the bottom of the casserole dish. Top the biscuits with the shredded chicken then add the peas and carrots on top of the chicken. Sprinkle the cheese over the top of the mixture. Whisk together the broth, soup, milk, butter and house seasoning. Pour this mixture over the top of the cheese and place, uncovered, in a 350 degree oven for 1 hour. Remove and allow to rest 5 minutes before serving.
Mashed Potato Pie 2 C. leftover mashed potatoes 2 eggs 1/4 C. cottage cheese 1/4 C. sour cream 2 green onions, chopped 1 T. bacon bits 1/4 tsp. garlic powder 1/2 C. shredded cheddar jack cheese In a mixing bowl, beat the eggs and add in the cottage cheese and sour cream. Stir to combine and add the potatoes and remaining ingredients. Mix together well and pour into a lightly greased (I used butter) baking dish. Bake at 375 degrees for 20 minutes and then move the dish to the upper part of the oven and cook for another 6-7 minutes or until it begins to get golden brown. Let sit for a couple minutes before slicing.
BROWN SUGAR FUDGE 1 can sweetened condensed milk 2 cups brown sugar 1 cup butter Place ingredients in a 2-quart (2.2 L) micro-wave safe mixing bowl, and microwave on HIGH for 10 minutes, stirring every 2 minutes. Let cool slightly. Beat with mixer for 5 minutes. Spread mixture into a foil lined and sprayed or buttered 8" x 8" pan.Chill to set and cut into squares
Thursday, November 26, 2015
Chubby Hubby Clusters - yummo 1 1/2 cups semi sweet chocolate chips 1 cup peanut butter chips 1/2 cup butter, cut into pieces 1/4 cup peanut butter 2 cups pretzel sticks, roughly chopped (I just broke them all in half) 1 cup salted peanuts In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time). Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate. Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm. Optional: drizzle with melted peanut butter. If you don't eat them all in one sitting, store leftovers in an airtight container.
Wednesday, November 25, 2015
Ranch Potatoes 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes 1 can cream of mushroom soup, undiluted 1 1/4 cups milk 1 envelope ranch dressing mix 1 1/2 cups shredded cheddar cheese, divided salt and pepper 6 slices bacon, cooked and crumbled Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.
Butter Pecan Fudge 2 1/2 C white chocolate chips 1/2 C butterscotch chips 1/4 C unsalted butter 1 14 oz can sweetened condensed milk 1 tsp vanilla extract 1 C chopped pecans 1 C chopped cinnamon graham crackers Line a 8x8 baking dish with enough aluminum foil to overlap the sides to create little flaps. Spray with cooking spray and wipe away the excess spray with a paper towel. Place the white chocolate chips, butterscotch chips, butter and sweetened condensed milk in a sauce pan and heat over medium low heat. Continuously stir until the mixture is melted and well incorporated, about 5-7 minutes. **See NOTES regarding this process.** Once the mixture is melted, remove from the heat and stir in the vanilla extract. Then carefully stir in the chopped pecans and then the chopped graham crackers. Pour/scrape the mixture into the prepared baking dish. Smooth with the back side of a spoon, if needed. I didn't need to smooth mine. Refrigerate for 2-3 hours, or until firm. Once fully chilled and firm, lift from the baking dish by grabbing the aluminum foil flaps and pulling out of the baking dish. Cut into squares. Notes While heating your chocolate chip mixture, DO NOT step away from it. Continually stir. If you don't follow these two rules, you will burn the fudge and have to start over. It happened to me. I was making pizza dough while making the FIRST batch of this fudge. Stepped away for less than a minute BOOM. Burnt fudge. I had to dump it out and start over again. Store covered in your refrigerator for up to two weeks.
Grandmother's Butterscotch Pie 2/3 C brown sugar... 2 Tbsp corn starch 1/8 tsp salt 2 C milk 2 egg yolks, beaten (keep the egg whites for the meringue) 2 Tbsp butter (I have also used margarine) 1 tsp vanilla 1 9" baked pie shell In a large sauce pan, combine the brown sugar, corn starch and salt; gradually add the milk. Cook mixture over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat and add 1/2 of the mixture into the beaten egg yolks stirring constantly. Return the egg yolk mixture to the sauce pan and bring to a boil again. Remove from heat, stir in butter and vanilla then pour this into the baked pie shell. Cool pie. Meringue (I don't really measure here!) Preheat over to 350F 2 egg whites 1/4 - 1/2 C white sugar Using an electric mixer, beat the egg whites on high until small peaks are formed. Slowly add the sugar and continue beating until all the sugar is added and the desired peaks are formed (it usually takes me about 4 minutes or so). Using a spatula or spoon, drop dollops of the meringue on the pie making sure to cover the entire surface of the pie to the edge. Slide into the preheated oven and let the meringue cook until it browns
NO BAKE CHOCOLATE PIE 1/2 c. chilled whipping cream 1-1/2 c. powdered sugar, divided 1 tsp. vanilla extract 1/3 c. Cocoa 1 package (8 oz.) cream cheese, softened 1 9-inch graham cracker, shortbread cookie or chocolate crumb crust, homemade or pre packaged ( we used a packaged shortbread cookie crust ) Beat whipping cream, 1/2 c. powdered sugar & vanilla until stiff; set aside. Stir together remaining 1 c. powdered sugar & cocoa in sm. bowl. Beat cream cheese in separate bowl until fluffy. Gradually beat in sugar & cocoa mixture, beating until blended. Lighten mixture by blending 1/2 of whipped cream into chocolate mixture. Fold in remaining whipped cream. Spoon into crust. Refrigerate several hrs. or until firm. Garnish as desired.
Tuesday, November 24, 2015
Ro-Tel Chicken Spaghetti 4 -6 chicken breasts, cooked & chopped 1 can cream of mushroom soup 1 can chicken broth 1 can Ro-Tel tomatoes 1 lb Velveeta cheese, cubed 12 ounces spaghetti, cooked & drained In a bowl mix together the soup, broth& Ro-tel tomatoes. In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese. Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.
Granny Cake 1 1/2 cup sugar 2 cup flour 1/2 tsp. salt (omit if using self-rising flour) 1 tsp. baking soda (omit if using self-rising flour) 2 eggs 1 (20 oz.) can crushed pineapple in its own juice (including juice) 1 cup brown sugar 1 cup chopped pecans 1 cup evaporated milk 1/2 cup sugar 1 stick margarine 1 tsp. vanilla Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes. Cook the milk, sugar, margarine and vanilla until mixture comes to a rolling boil. AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake.
Tropical Dump Cake 1 20 ounce can cubed or crushed pineapple 1 15 ounce can tropical fruit 1 package of orange cake mix 1 1/2 sticks of butter 1/2 cup instant oatmeal 1 cup coconut flakes Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream.
Sweet Garlic Chicken 4-6 chicken breasts 1 cup packed brown sugar 2/3 cup vinegar (I used apple cider vinegar) 1/4 cup lemon-lime soda (diet or regular) 2-3 Tablespoons minced garlic 2 Tablespoons soy sauce 1 teaspoon fresh ground pepper 2 Tablespoons corn starch 2 Tablespoons water Red pepper flakes (optional) Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)
Chocolate Peanut Dump Cake 1 box chocolate cake mix 1 small package chocolate instant pudding mix 2 cups milk 1 tbsp. cocoa powder 1 cup chocolate chips 1 cup mini Reese cups In a medium bowl, combine the cake mix, pudding mix, cocoa powder, and milk. Once combined, fold in the chocolate chips and Reese cups. Spread batter into a greased 9 x 13 baking pan. Batter is thick. Bake in a preheated oven, 350, for about 35 minutes. Remove and serve
Country Chicken Casserole 3 Large Chicken Breasts (Grill or use Precooked) 1 Medium Onion ( Chopped) 5 Slices Bacon 4 - 6 Medium - Large Potatoes (Cubed) 1 Can Mushroom Pieces 1 Can Cream of Celery Soup ( Can use Cream of Chicken) 1 Cup Chicken Broth 1 Cup Mixed Vegetables Salt & Pepper to taste 1 Tbsp. Mrs Dash Seasoning Slice and Cook Bacon, Drain and set aside. Cube Potatoes and Chop Onion then add to Bacon drippings and fry until soft. Add Mushrooms to the mixture and continue to cook. Season to taste. Once Potatoes are soft add Cream of Celery Soup and Chicken Broth. Turn to low and simmer. Season and Grill your Chicken. Once cooked cut it into cubes. In your Casserole Dish add Bacon, Chicken, and Potatoe Mixture. Stir in Mixed Vegetables. Cover with foil or lid and bake for 30 minutes at 425. Serves 4 people Serve with Fresh Salad and Biscuits.
CHOCOLATE COBBLER 2 sticks butter 1 1/4 c sugar 1 1/2 c self rising flour 1 tsp vanilla 3/4 c milk CHOCOLATE LAYER 1 C sugar 6 Tbsp cocoa powder 2 C boiling water Preheat oven to 350. In a 9x13 pan, melt the two sticks of butter in the oven. Preheat oven to 350. In a 9x13 glass baking dish, melt the two sticks of butter in the oven. Meanwhile in a bowl, mix together the 1 1/4 cups of sugar, flour, vanilla and milk. Once the butter is melted pour the batter over the butter, do not stir. In a separate bowl mix together the cocoa and remaining sugar. Sprinkle cocoa/sugar mixture on top of batter. Do not stir. Pour the 2 cups of boiling water on top of that do not stir and bake for 30-45 minutes. Keep an eye on it after 30 minutes though it will brown quickly. Usually takes 35 minutes...
Monday, November 23, 2015
Red Lobster's Cheese Biscuit recipe done in a loaf pan 3 cups flour 1 tbsp. baking powder 1 tsp. salt 1/4 tsp. cayenne pepper 1/8 tsp. black pepper 4 ounces cheddar cheese, cut into 1/4 inch cubes 1 1/4 cups milk 3/4 cup sour cream 3 tbsp. butter, melted 1 egg, lightly beaten Pre-heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.
Christmas Crack 1 1/2 sleeves saltine crackers 1 1/4 cups unsalted butter 1 1/4 cup light brown sugar 8 oz package Heath Milk Chocolate Toffee Bits Preheat oven to 400 F. Line a greased or sprayed rimmed baking sheet (16″ x 11″) and cover with foil or parchment so it also comes up the sides. This will stop the mixture from sticking and also help when you remove from the pan after. ** If using foil, it is advisable to grease the surface of that too to avoid the sugars from sticking when baking. Put down a single layer of crackers to cover the pan. In a saucepan, add the sugar and butter and heat until it has all melted and begins to boil. Be careful because this mixture is HOT. Give it a stir and when the syrup is boiling, continue to boil for 3 full minutes. After 3 minutes, pour the mixture, CAREFULLY (It is hot remember!) over the crackers, spreading evenly and place in the oven for 5 minutes. Remove from the oven and sprinkle the milk chocolate toffee bits all over whilst still hot. Allow to completely cool then break in to pieces.
BANANA SPLIT FLUFF SALAD 1 - 3.4 ounce box instant banana pudding 1 - 20 ounce can crushed pineapple (do not drain) 1 - 8 ounce container Cool Whip 1 cup mini marshmallows 1/2 cup finely chopped walnuts + 2 Tablespoons for garnish 1/2 cup mini chocolate chips 2 ripe bananas, sliced 1 - 10 ounce jar maraschino cherries, halved Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries. Refrigerate at least 1 hour to chill. Makes about 8 cups salad.
Cookies and Cream Fluff 2 c. cold milk 1 pkg(3.4 oz) instant vanilla pudding 1 carton(8 oz) Cool Whip,thawed 15 chocolate cream cookies(Oreos),broken into chunks In a bowl,whisk milk and pudding mix for 2 minutes or until slightly thickened. Fold in whipped topping and cookies. Spoon into dessert cups. Top with additional cookies if desired. Refrigerate until serving.
Hot Apple Dumplings 2 Granny Smith apples 1 cup water 1 cup sugar divided 1 stick butter 1/4 tsp. vanilla extract 8 canned biscuits 4 teaspoons ground cinnamon Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe. In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil. Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom. Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream!
The Best Ever Banana Pudding Pie 1 9 pinch pie crust, prepped, baked and cooled 2 C chopped vanilla wafers 2 small bananas 1 8 oz tub Cool Whip, divided 1 1/2 C milk 1 5.1 oz box instant vanilla pudding juice from one lemon Caramel sauce for drizzling Slice the bananas thin and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would. Whisk together the milk and pudding. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set. Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce
Hobo Casserole 1 lb lean ground beef 1 small onion 2 medium potatoes, sliced 4 slices American cheese 1 (10 3/4 ounce) can cream of mushroom soup 1/8 cup milk 1 1/2 cups French-fried onions salt and pepper, to taste Preheat oven to 350°F. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. Mix soup and milk together and spread over cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until potatoes are tender. Remove foil and top with french fried onions and brown for about 5 minutes
Pumpkin Crunch Cake 1 can (15 oz) pumpkin 1 can (12 oz) evaporated milk 3 large eggs 1 1/2 cups sugar 1 t. cinnamon 1/2 t. salt 1 box yellow cake mix 1 c. pecans, chopped 1 c. butter, melted Cool Whip Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish. Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.
Green Pea Salad 2 cans peas (I prefer to used frozen peas that have been thawed) 3 or 4 hard boiled eggs (chopped) 3 or 4 medium sweet and dill pickles (chopped) 1 medium onion (chopped) 2 cups diced cheese 3 or 4 chopped pimentos 1 tsp salt 1 tsp pepper Drain juice off peas and add all ingredients in order. Mix in a small bowl: 3 TBSP mayonnaise 1 TBSP mustard 1 tsp sugar Fold into other mixture. Chill (Salad is better after several hours chilled, make early)
Pineapple Pretzel Salad 3 cups crushed pretzels 1 cup butter, melted 8 ounce package cream cheese 1 cup sugar 8 ounce container cool whip 2 (20 ounce) cans crushed pineapple~DO Not drain~ 1/2 (3.4 ounce) package instant vanilla pudding mix Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake at 350 for 10 minutes. 3.Cream together cream cheese and sugar. Fold in cool whip. Spread over cooled crust. Combine pineapple reserve 1 cup pineapple and pudding mix. Spread over whipped topping layer. Place reserved pineapple on top. Chill until serving.
Cajun Green Beans Serves 8 5 slices bacon, finely chopped 1 medium onion, chopped 1 cloves garlic, minced 2 lbs. green beans, trimmed and sliced in half (8 cups) 1/2 lb. baby potatoes, lightly steamed and halved 1 tbsp. seasoning salt 1 tsp. ground black pepper 1/2 tsp. cayenne pepper 1/4 cup water In a very large skillet or wok, fry bacon until crisp, 3 to 4 minutes. Add onion and garlic and cook, stirring, until browned, an additional 4 to 5 minutes. Add green beans, potatoes, seasonings and water and cook, stirring constantly, until beans are just cooked through and tender-crisp, 4 to 5 minutes.
Jalapeno Turkey Turkey 1-2 Cans of Jalapenos (12 oz.) Water Seasoned Salt Butter Clean out Turkey and throw away the insides. Rinse turkey thoroughly with water. Place turkey in Roaster. Add about 2-3 inches of water. Spread 1/4 cup butter(I used butter spray) over turkey and then season with 1/4 cup seasoned salt (Depending of the size of the turkey). Pour a can or two of Jalapenos over turkey. Set at 350 degrees for 5-6 hours. Once turkey is done put in the oven and broil uncovered for 10 minutes to brown the top. Note: Do not leave in longer than this it will burn your turkey so make sure to keep checking and once you see the color you like it to have take it out. Serve with mashed potatoes, gravy and stuffing, and all the fixings or even with just tortillas, rice and beans
SIMPLE BREAD & CELERY DRESSING 1 (1 pound) loaf sliced white bread 3/4 cup butter or margarine 1 onion, chopped 4 stalks celery, chopped 2 teaspoons poultry seasoning salt and pepper to taste 1 cup chicken broth Let bread slices air dry for 1 to 2 hours, then cut into cubes. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
GRAMM'S PECAN PIE 3 eggs 1/2 cup brown sugar 1/2 cup maple syrup (can use pancake syrup but maple is better) 1/2 cup Karo dark corn syrup or maple syrup 1/2 tsp salt 1 tsp vanilla 1/4 cup softened butter 1 1/2 cups pecans 1 unbaked pie shell (make your own or buy one ,refrigerated pie crust) Preheat oven to 375 degrees. Beat eggs in medium bowl, add sugar, syrups, salt, and vanilla. Beat until combined. Stir in butter and pecans. Pour into a unbaked pie shell. Bake 50 minutes.
Perfect dip for the Holiday or ANYTIME 1 pkg of cream cheese soften 1 large tub of sour cream 1 pkg of taco seasoning 1 jar salsa 1/2 a bunch of green onions chopped 2 cups of shredded cheese ( I use tex-mex) With a mixer beat together cream cheese and sour cream till smooth. Add your taco seasoning, you can use half a pkg if you don't like it to spicy. I use my 7x 11 pyrex dish but you can use any size you wish. Spread cream cheese mixture int he bottom of your dish. Pour jar of salsa over top of cream cheese mixture. Sprinkle with you chopped onions top with cheese. Cover and refrigerate for about an hour. Serve with your favorite nachos. We use scoops.
PECAN PIE BARK 2 sticks butter 1 cup white sugar 1 & 1/4 cups pecan halves About 2 packages (approx. 12 sheets) honey graham crackers Preheat oven to 325 degrees F. Lay graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set Aside. In a large saucepan, bring butter, sugar, and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully and evenly pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes. Allow graham cracker bark to cool completely before breaking into pieces. Store in an airtight container.
CHEESY TACO CHILI CASSEROLE 1 lb. Ground Beef 1/2 C. Diced onion 1 small green bell pepper,diced 1 - 2 cloves garlic,minced 1 C. Frozen sweet corn 1 can mild chili beans un-drained 2 cans diced tomatoes un-drained 1 1/2 C. Cooked rice 1/2 C. Water 2 T. Chili powder Salt and pepper to taste (I added about 2 t. Of salt and probably about a teaspoon of pepper) 1 C. Shredded cheese (I used cheddar) Preheat oven to 350. Cook ground beef with onion bell pepper and garlic until ground beef is cooked and no longer pink,drain. To a 9x13 casserole dish (or similar size)add all ingredients except cheese. Stir to combine. Sprinkle the cheese evenly over the top and cover the dish with foil. Place in preheated oven and bake for about an hour.
Black Bean Salsa 15 ounces canned black beans, rinsed and drained 1/4 cup finely chopped red onion 1/4 cup finely chopped tomato 1 clove garlic, finely chopped 1 tablespoon finely chopped fresh cilantro 1/2 teaspoon hot pepper sauce 1/4 teaspoon salt 1/8 teaspoon ground white pepper 1 pinch ground cumin In food processor bowl, process beans, onion, tomato and garlic until almost smooth. Transfer bean mixture to bowl. Add cilantro, hot pepper sauce, salt, white pepper and cumin; mix until blended. Cover and refrigerate until ready to serve. Serve with French-fried potatoes or roasted potato wedges.
Mexican Chicken 15-oz. can black beans, drained and rinsed 2 15-1/4 oz. cans corn, drained 1 c. picante sauce, divided 2 lbs. boneless, skinless chicken breasts Garnish: shredded Cheddar cheese 12 8-inch flour tortillas Mix together beans, corn and 1/2 cup picante sauce in a slow cooker. Place chicken on top; pour remaining picante sauce over chicken. Cover and cook on high setting for 2-1/2 hours, or until chicken is tender. Shred chicken and return to slow cooker. Sprinkle with cheese; cover and cook until melted. Serve with tortillas. Serves 6.
Impossible Tex-Mex Chicken Pie 2 c. cooked chicken, cubed 14-1/2 oz. can fire-roasted diced tomatoes, drained 11-oz. can sweet corn & diced peppers, drained 4-oz. can diced green chiles, drained 1/2 c. buttermilk biscuit baking mix 1 c. evaporated or regular milk 2 eggs, beaten 1/2 c. shredded Cheddar cheese Garnish: sour cream, guacamole In a bowl, combine chicken, tomatoes, corn and chiles. Spread evenly in a 9" pie plate that has been sprayed with non-stick vegetable spray. In a separate bowl, blend baking mix, milk and eggs. Spoon over chicken mixture; sprinkle with cheese. Bake at 400 degrees for 35 to 40 minutes, until a knife tip inserted in the center comes out clean. Garnish with sour cream and guacamole. Serves 6.
Taco Burgers 1 pound ground beef 1 package (1 oz) mild taco seasoning 2 tablespoons grated onion 1 tablespoon Worcestershire sauce Salt and black pepper 1 cup crushed corn chips 4 slices cheddar jack cheese 4 hamburger buns Lettuce, tomato, sour cream and salsa, for topping Get the grill ready In a medium bowl, combine the ground beef, taco seasoning, grated onion and Worcestershire sauce. Season with salt and pepper. Add in the crushed tortilla chips and lightly combine. Shape the mixture into 4 patties. Place the patties on the grill over medium heat. Close grill and cook, turning once, until desired doneness – about 10 minutes for medium. Top each patty with the cheese and cook just until the cheese melts. Layer the buns with sour cream, a patty, lettuce, tomato and salsa.
Sweet Potato Bread 1/2 cup vegetable oil 1 1/2 cups sugar 2 eggs, well beaten 1 1/2 cups self-rising flour 1/3 cup buttermilk 2 small sweet potatoes, peeled, sliced, boiled & mashed 1 tsp vanilla flavoring 1/2 tsp pumpkin pie spice 1 cup chopped pecans Preheat oven to 350 F degrees. Mix oil and sugar together. Add eggs and blend well. Add flour and buttermilk, alternately. Add sweet potatoes, vanilla, and pumpkin pie spice. Fold in pecans. Pour into greased and floured Bundt pan. Bake at 350 F degrees for approximately 45 minutes.
Spiced Cranberries (6 servings) 1 pkg. (12 oz.) fresh cranberries 1/3 cup water 9 whole cloves 9 whole allspice 1 1/2 stick cinnamon, broken into pieces 1/8 tsp. (scant) mace 3/4 c. brown sugar Place berries in a covered pot; add water and whole spices, tied up in a cheesecloth bag with the powdered mace. Bring to boil, reduce heat and simmer, covered, about 25 min. Remove spice bag and discard. "Smash" berries slightly and, while hot, add the brown sugar. Cool before serving. Note: Double the recipe if you want to do a lot of "tasting" before serving, or be prepared to make it a second time!)
Bacon Cheddar Patty Cakes with leftover mashed potatoes 3 slices bacon 4 cups cold leftover mashed potatoes 2 eggs 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup shredded Cheddar cheese Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side
Peanut Butter Cup Brownies Makes 1 dozen brownies) 3/4 cup granulated sugar 1/4 cup butter, softened 1 tablespoon water 1 cup semi sweet chocolate chips 1 large egg 1/2 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon baking soda 3/4 cup milk chocolate chips 3/4 cup creamy peanut butter Preheat oven to 350 degrees. In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Stay brite muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.
Sunday, November 22, 2015
Soft and Chewy Sugar Cookies 15-20 cookies more depending on size 2 3⁄4 cups flour 1 teaspoon baking powder 1⁄2 teaspoon salt 1 1⁄4 cups butter 2 cups sugar 2 large eggs 2 teaspoons vanilla colored crystal sugar (optional) Stir together flour, baking powder and salt; set aside. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs one at a time, then beat in vanilla. Gradually stir in dry mixture just until blended. Roll the dough into walnut-sized balls then roll in colored sugar. Refrigerate balls for at least 20 minutes or freeze until ready to bake. Place cookies 2" apart on an ungreased cookie sheet and flatten slightly with the palm of your hand. Bake in a 350°F for 8-10 minutes until lightly browned at the edges. Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.
Saturday, November 21, 2015
TACO BAKE 1 lb Ground Beef 1 pkg Taco Seasoning 2/3 Cup Water Chili Cheese Corn Chips- to taste 1 Can Cheddar Cheese Soup 1/2 Cup Milk 8 to 12 oz Shredded Mozzarella Toppings as desired Brown ground beef and prepare as taco meat according to the seasoning package (using water). Pour enough fritos into a 9 x9 pan to cover the bottom. Top with taco meat. Combine soup and milk in a sauce pan and heat through until smooth. Top taco meat with cheese sauce. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired). Bake at 350 degrees for 10-15 minutes until bubbly. Serve over lettuce and with desired topics.
Cheesy Tuna Salad 12 ounces tuna 16 ounces small shell pasta 2 celery ribs 1 medium onion 8 1⁄2 ounces peas 2 cups Miracle Whip 2 cups milk 1 lb Velveeta cheese Boil water, cook pasta 8 minutes, rinse and cool. mix miracle whip and milk. in a bowl add the cooled pasta,diced celery,diced onions,drained tuna and miracle whip mixture. mix until pasta is coated. add cubed velveeta cheese and drained peas, mix. chill and serve.
Snickerdoodle Bread 2 1/2 cups flour 2 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 1 cup butter softened 2 cups sugar 3 eggs 1 tsp. vanilla 3/4 cup sour cream 1 pkg. Hershey's cinnamon chips 3 TB sugar 3 tsp. cinnamon Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Let cool before removing from pan
Easy Mayo Supper Rolls (makes 5 rolls) 1 C. self rising flour 2 T. mayo 1/2 - 3/4 C. milk Combine the flour and the mayo, stir in 1/2 C. milk adding more if needed to make a soft, not sticky, dough. Spoon the mixture into a lightly greased muffin tin. Bake in a 350 degree oven for 15 minutes or until golden
Mexican/White Trash 1 bag Nacho Doritos, crushed. 2 C shredded chicken 2 C shredded cheese--or more (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. I usually double the recipe and cook it in a 9x13 pan for 45 minutes, just so we can have leftovers the next day.
Pineapple Cheesecake 1 graham cracker crust or cookie crust 1/2 teaspoon ground cinnamon 1 envelope KNOX Unflavored Gelatin 1 can (8 oz.) crushed pineapple, drained, reserving liquid 3 packages (8 oz. each) cream cheese, softened 3/4 cup sugar 1 tub (8 oz.) Whipped Topping, thawed SPRINKLE gelatin over reserved pineapple liquid in small saucepan. Let stand for about a minute. Add ground cinnamon. Cook on low heat 5 minutes until gelatin is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatin mixture, mixing until blended. Refrigerate until slightly thickened. Add whipped topping and pineapple to gelatin mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator
Hawaiian Cheesecake Bars 2 cups flour 1 cup sugar 1 cup butter 16 ounces cream cheese 4 TBS sugar 4 TBS milk 2 eggs 2 tsp vanilla 16 ounces crushed pineapple, drained 2 cups flaked coconut 2 TBS melted butter Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly. Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes. Cool and cut into desired size bars .
Friday, November 20, 2015
Easy Cheesy Bread-sticks 1 (10 ounce) can prepared pizza crust 1 tablespoon butter, melted 1⁄2 cup provolone cheese, shredded 1 tablespoon parmesan cheese 1 tablespoon dried basil 1⁄4 teaspoon garlic salt Preheat oven to 425. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not seperate strips. Bake for 10-12 minutes or until light golden brown. Re-cut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.
Homemade Egg Noodles 1 egg 2 egg yolks 3 Tbsp cold water 1 tsp salt 2 c. flour Beat the eggs until light and fluffy. Add the remaining ingredients. Knead until smooth. Roll out on a floured surface to about 1/8" thickness. Cut into strips- I just used a pizza cutter. You can store them in the fridge for 2-3 days or in the freezer for 1-2 months. Cook 7-9 minutes in boiling water. Serve any way you like- but they are fabulous in chicken soup!
Thursday, November 19, 2015
Chocolate Cain Cake 1 1/2 c. water 2 c. sugar 3/4 c. butter 2 eggs, slightly beaten 1 1/2 tsp. vanilla 2 c. flour 1/2 c. cocoa 2 tsp. baking soda 1/2 tsp. salt Melt butter and add boiling water. Add sugar, and stir until dissolved. Add eggs & vanilla, beat well. Mix dry ingredients. Add to butter mixture, mixing well. Batter will be thin. Pour into greased 9" x 13" pan Bake at 350*F for 30-35 minutes. Let cool before frosting it. Frost with Frosting (recipe follows) and pipie it onto the top of your cake with a star piping tip. Keep the frosting cool and work quickly. If it gets too warm, refrigerate it for a few minutes. Sprinkle with chocolate sprinkles. Secret Frosting 1/2 cup vegetable shortening 1/2 cup butter or 1/2 cup margarine, softened 3/4 cup cocoa 1 1/4 teaspoon vanilla extract 4 cups sifted confectioners' sugar (1 lb.) 3 -4 tablespoons milk In a bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Slowly add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, the icing will look dry. Add milk, 1 tbsp at a time until you get the consistency you want, and beat at medium speed until light and fluffy. Cover the bowl with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator until ready to use. PS. Also tastes great slightly frozen !!!!
Tuesday, November 17, 2015
TOMATO CONFIT 5 homegrown large tomatoes 1 jalapeno pepper sliced 1/2 cup olive oil 5 cloves garlic Kosher Salt and Pepper to taste Place tomatoes in baking dish, season, pour olive oil on tomatoes, salt and pepper, place garlic and pepper in olive oil, the garlic will infuse a wonderful flavor into the olive oil. Bake 350 degrees for 30 minutes The flavors from the tomatoes will be concentrated. Remove from oven cool, remove skins from tomatoes, pack in cute jar, add more olive oil if needed to cover tomatoes. Eat the tomatoes on anything from eggs to bruschetta and use the flavored oil as you would any olive oil. Enjoy......
Creole Spiced Pecans 2 cups pecan halves 2 tablespoons butter melted 1 tablespoon Worcestershire sauce 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon garlic powder Preheat oven to 300 degrees F In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in pecans, toss until coated well. Spread coated pecans in single layer onto baking sheet, cook 30 minutes stirring every 10 minutes.
BAYOU BROWNIES 1 cup chopped walnuts 1/2 cup butter, melted 3 large eggs 1 package yellow cake mix 8 oz. whipped cream cheese. 1 (16 ounce) box powdered sugar Pre-heat oven to 325 degrees. Line 9x13 pan with parchment paper. In large mixing bowl, stir together walnuts, butter, 1 egg and cake mix until smooth. Pour into pan and smooth with hands. In another large mixing bowl on medium speed, mix together remaining eggs, cream cheese and powdered sugar until smooth. Pour over walnut mixture. Bake for 40 minutes or until cream cheese layer settles. Cool on wire rack & cut into squares
FRIED JALAPENO PEPPERS 4 jalapeno peppers (sliced) 1 cup seasoned Zatarain's fish fry 2 Tablespoons flour Place sliced peppers in fish fry, coat evenly. Fry jalapeno peppers in hot oil at 350 degrees until they float and golden brown. Season with salt to taste
DRUNK CHERRIES 1 fifth Everclear Vodka 1 large jar Maraschino Cherries 1 jalapeño pepper Pour 1/4 cup of cherry juice in bottom of jar, add cherries and layer in slices of jalapeño peppers. Pour in Everclear to cover cherries. Let sit at least 3 days in refrigerator. Makes 3 jars.
Lemon Pepper - Cajun Chicken Legs 4 chicken legs, washed and dried Zest of one lemon One lemon juiced 1 tablespoon freshly ground black pepper 1 teaspoon cajun seasoning, I used Zatarain's 1 - 2 tablespoons lemon flavored oil In a ziplock bag add the chicken, zest, lemon juice, oil, salt, pepper and cajun seasoning. Mix thoroughly and marinate in the refrigerator for 2 - 4 hours. Heat your grill to medium high. Spray grates with spray oil. Place the chicken on the grates and sear until there are nice grill marks on both sides. Turn the fire down to medium or medium low, depending on how hot your grill cooks. Move the legs to the top grate and cook 20 - 30 minutes or until the meat pulls away from the end of the leg. Turning legs about every 7 - 9 minutes.
Cajun Garlic Shrimp 2 lbs Shrimp, peeled and deveined 1/2 cup Olive Oil 1/2 cup Garlic …or as much as you like (finely chopped) 1 tsp Red Pepper Flakes 2 tsp Paprika Salt and Pepper to taste 3-5 Tbsp fresh squeezed Lemon Juice 1/2 cup Parsley (chopped) French Bread for "sopping" up the juices Peel and devein the shrimp (save the shells and heads to make a stock!) Heat olive oil in a skillet on medium high heat. When oil is hot, add red pepper flakes. Red pepper flakes add a nice heat, but substitute fresh peppers, or even a little cayenne if you like. Add garlic and saute for 1 minute. Use as much garlic as you like. I prefer lots of garlic. I literally used an entire bulb. It seems like a lot, but the oil and garlic taste great with thick slices of fresh french bread. Add the shrimp, and continue sauteing on medium heat. The shrimp only take about 3 minutes to cook. Don’t overcook the shrimp; they will become rubbery if cooked too long. Add paprika, and salt and pepper to taste. Saute shrimp until JUST cooked, when shrimp begin to color and curl, then remove the skillet from the heat. Add lemon juice and fresh chopped parsley. Mix well and serve in a bowl with thick slices of fresh bread.
Bourbon Chicken 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.
Wild West Casserole 1 1/2 lbs ground beef 3/4 cup onion, diced 1 bell pepper, diced 1 taco seasoning packet 1/2 cup sour cream 1/2 cup mayonnaise 1 cup cheddar cheese, shredded & divided 1 sm. can diced green chilies 1 can Ro-Tel 2 cups Bisquick 1 1/4 cup water, divided Pre-heat oven to 350 degrees Brown ground beef, drain off grease. Add in diced onion, bell pepper, taco seasoning and 1/2 cup of the water to pan. Simmer approximately 10 minutes until onion & pepper are softened. In separate bowl, combine sour cream, mayonnaise, 1/2 cup cheddar cheese and green chilies, set aside. Stir Bisquick and 3/4 cup water you may need a tiny bit more water to make a soft dough. Spray 13X9 baking pan with non-stick spray. Press dough into bottom of pan and bake 5 minutes. On top of biscuit layer, spread ground beef mixture, next add can of tomatoes spreading over ground beef mixture, next spread the sour cream mixture and end with remaining shredded cheese sprinkled over the top. Bake 30 minutes.
Brown Butter Fudge Evaporated Milk 3 1/3 cups milk Fudge 4 1/2 cups granulated sugar 12 ounces evaporated milk (recipe below, or canned) 2 cups salted butter 18 ounces chocolate chips Evaporated Milk ,Simmer milk in a saucepan. Allow to cook down until it yields approximately 12 ounces (1 1/2 cups) Fudge Brown butter and set aside. In a heavy kettle, boil sugar and milk for 8 minutes. Add butter. Add chocolate and beat with an electric mixer for 15 minutes. Pour into a greased 9x13 pan. Store refrigerated.
Eggnog Cake 1/2 cup butter, softened 1-1/4 cups sugar 3 eggs 1/2 teaspoon vanilla extract 1/2 teaspoon rum or rum extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup eggnog FROSTING: 1/4 cup all-purpose flour 1/4 teaspoon salt 1-1/2 cups eggnog 1 cup butter, softened 1-1/2 cups confectioners' sugar 1-1/2 teaspoons vanilla extract In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two 9-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir for 2 minutes or until thickened. Cool to room temperature. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Frost cooled cake
Easy Taco Stew 1 lb lean ground beef 1 medium onion, chopped 1 (15 1/4 ounce) cans whole kernel corn, undrained 1 (10 ounce) cans diced tomatoes with mild green chilies, undrained 1 (15 ounce) cans pinto beans in chili sauce, undrained 1 (1 1/4 ounce) envelopes taco seasoning 1 (10 3/4 ounce) cans tomato soup, undiluted 1 cup water baked corn tortilla chips (I prefer Doritos) or plain Doritos cheddar cheese, grated Brown the beef and onion in a dutch oven, then drain. Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese. Cook over medium heat until thoroughly heated. TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew. Sprinkle with cheese. HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.
Chicken Noodle Casserole 1 lb. Macaroni Noodles (Cooked) 1 lg. can Cream of Mushroom 12 slices of American Cheese 1 Can White Meat Chicken or Rotisserie Chicken 2 spines celery diced Butter Salt & Pepper Sometimes I add a sprinkle of cheddar or horseradish cheese on top for spice, or I add diced jalapenos for some heat. Layer 1/2 the noodles on the bottom of your casserole dish. Then a layer of 1/2 the Cream of Mushroom, 1/2 the chicken, 1/2 the cheese, dabs of butter, & salt & pepper. Repeat the process & bake at 375 degrees till bubbly in the middle.
Cheesy Potato Patties 2 C. frozen shredded hash browns, thawed 3 T. finely chopped onion 1 large egg, beaten 1/2 tsp. garlic powder 1/4 tsp. pepper pinch of salt 1/3 C. shredded sharp cheddar cheese 1/4 C. all purpose flour 1/4 C. Panko 1/4 C. oil for frying In a bowl, combine the hash browns, onion, egg, seasonings, cheese, flour and Panko. Heat the oil in a 10-12" skillet over med. high heat. Drop the potatoes by spoonful's into the hot oil, reduce the heat to medium and fry for 3-4 minutes per side. Drain on a paper towel lined plate.
Monday, November 16, 2015
PHILLY CHEESEBURGER SKILLET DINNER 1 pound ground beef 1 small onion, sliced, 3 ounces 8 ounces fresh mushrooms, sliced 1 green pepper, cut in strips, about 5 ounces 1 red pepper, cut in strips, about 5 ounces 1 clove garlic, minced Salt and pepper, to taste 4 ounces American cheese, cut up, 6 slices In a large skillet or wok, brown the meat with the onion; drain the grease. Add the mushrooms, green pepper and garlic. Stir-fry until the green peppers are tender-crisp, seasoning with salt and pepper. Stir in the cheese and cook over low heat until melted. Makes 4 servings Freezing not recommended
Sunday, November 15, 2015
CHRISTMAS CRUNCH 1 lb white almond bark 1/2 cup peanut butter 4 cups (more if needed) broken pretzels pieces 1/2 cup Heath toffee pieces kosher salt melt almond bark in double boiler, stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out ... put in fridge to harden for 15 to20 minutes. Break into pieces and store in a container.
KISS ME COOKIES These would be cute to make and give away at Christmas! 1 cup butter, softened 1 cup of powdered sugar 1/2 tsp. salt 2 tsp. maraschino cherry juice 1/2 tsp. almond extract 6 drops of red food coloring 2 1/4 cups of all purpose flour 1/2 cup chopped maraschino cherries approx. 50 Hershey kisses Preheat Oven to 350 In a large bowl beat your butter, powdered sugar, and salt...till well blended...add in cherry juice, almond extract and food coloring...Gradually Beat in flour...stir in cherries. Shape into 1 inch balls. Place 1 inch apart on a greased baking sheet. Bake 8 to 10 min. or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie...it will crack around the edges...cool on pan for 2 min. then move to a cooling rack.
Cranberry Christmas Cake 3 eggs 2 cups sugar 3/4 cup butter, softened 1 teaspoon vanilla 2 cups flour 12 oz fresh cranberries Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party.
Spaghetti Casserole 16-oz uncooked spaghetti, broken in half 1 c finely grated Parmesan Cheese 3-4 eggs, beaten 1-1/2 lbs ground turkey (or any ground meat of choosing) 2/3 c onion, chopped or minced 4 c pasta sauce 1 (10-oz) package frozen spinach, thawed and squeezed dry 1-1/2 c shredded cheese (if desired) Preheat oven to 375*F. Spray 9x13 casserole with olive oil. Oops! I knew I forgot to do something. Cook spaghetti according to package directions, omitting salt and oil. Drain. Return to saucepan; cool slightly. Add Parmesan and eggs, toss. Place in prepared casserole dish. In your trusty 10-12 inch cast iron skillet, brown chicken and onions over medium heat. Stir to break up meat. Drain fat. Stir in pasta sauce and spinach. Spoon on top of spaghetti mix. Sprinkle with cheese - I just chose to forgo the cheese this time. Cover with foil and bake for 40-45 minutes or until bubbling. Let stand 10 minutes. Cut into squares.
3 Ingredients Peanut butter cookie Makes about 20-24 cookies 1 cup peanut butter 1 cup white sugar 1 egg Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Combine the peanut butter, white sugar and egg. Mix until smooth. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
APPLE SALAD 2 large apples - diced 3 celery stalks - sliced 1 C raisins 1 TBS lemon juice 2 TBS honey 2 TBS Mayonnaise 2 TBS Peanut Butter 1/2 C chopped walnuts Toss apples with lemon juice. Add celery and raisins. Combine and stir in honey, mayo and peanut butter. Add walnuts and stir to coat well. Chill
BROWN SUGAR MEAT LOAF 1/2 cup brown sugar 1/2 cup ketchup 1 1/2 pounds meatloaf mix (equal parts ground beef, ground veal and ground lamb, although all ground beef will work fine too) 2 eggs, beaten 3/4 cup milk 1/2 cup chopped onion 3/4 cup bread crumbs Preheat oven to 375 Pour the brown sugar into a 9x5 loaf pan and press it into the bottom. Spread the ketchup on top of the sugar. Mix all remaining ingredients together and press into the loaf pan on top of the ketchup. Bake for one hour. Remove from oven and pour juices into a bowl. Discard juice and let meatloaf rest for 10 minutes. Invert loaf onto a platter or cutting board, slice it up and serve
Friday, November 13, 2015
CHEESY HAMBURGER POTATO CASSEROLE RECIPE 1 1/2 pounds ground beef, browned and drained 6 medium potatoes, cut into 1½ inch cubes 1 medium onion, chopped 3 garlic cloves, minced 1 can red kidney beans, drained and rinsed 1 (14 oz) can diced tomatoes, undrained 1/4 cup water Salt and pepper to taste 4 oz shredded cheddar cheese While the ground beef is browning, place potatoes in bottom of slow cooker, and salt and pepper generously. Add onions and minced garlic. Layer ground beef on onions and garlic, and top with kidney beans, diced tomatoes, and water. Cover and cook on low for 7-8 hours. When there is about 15 minutes of cook time left, sprinkle cheese on top of dish and cover again until cheese is melted.
Thursday, November 12, 2015
Country Farm Chicken Casserole 2 large chicken breasts 1 medium vidalia onion (Sweet) 5 slices bacon 2 large potatoes 1/2 cup canned mushroom (1 Cup Fresh) 1 (10 3/4 ounce) cream of chicken soup 3/4 cup chicken broth 1 tablespoon melted butter salt pepper garlic powder Preheat oven to 425 degrees. Cook the bacon; crumble and set aside; reserve bacon grease. Peel and cube the potatoes; fry potatoes in bacon grease. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease. Fry the mushrooms in the bacon grease. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). After the chicken is cooked, cut into cubes. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. Bake for 30 minutes covered with foil. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
CHRISTMAS CRUNCH 1 lb white almond bark 1/2 cup peanut butter 4 cups (more if needed) broken pretzels pieces 1/2 cup Heath toffee pieces kosher salt melt almond bark in double boiler, stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out ... put in fridge to harden for 15 to20 minutes. Break into pieces and store in a container.
Orange Cran-Apple Sauce 2 Bags fresh Cranberries 1 Med Orange- 1 tsp zest from the peel and you'll want to peel and cube the orange sections. 2 Medium Apples 1/2 Cup Orange Juice 1.5 Cups Sugar 1/2 tsp cinnamon 1/4 tsp nutmeg Enough water just to cover cranberries. Rinse cranberries and discard and not so fresh ones Place cranberries in a pot with water just enough to cover berries. Turn on medium heat and cooked until berries start to crack. Lower flame enough to keep berries at a slow boil. Add the orange juice, orange zest, cinnamon, nutmeg, apples, and cubed orange sections, mix everything together by stirring, and cook for 5-7 minutes. Add sugar, stir, and cook for 20-25 minutes. Sauce will thicken as it cools. Eden's notes•••You can add more sugar if you like but I don't like mine overly sweet- I'm sweet enough lol This sauce is amazing
Wednesday, November 11, 2015
Cajun Green Beans 5 slices bacon, finely chopped 1 medium onion, chopped 1 cloves garlic, minced 2 lbs. green beans, trimmed and sliced in half (8 cups) 1/2 lb. baby potatoes, lightly steamed and halved 1 Tb. seasoning salt 1 tsp. ground black pepper 1/2 tsp. cayenne pepper 1/4 cup water In a very large skillet or wok, fry bacon until crisp, 3 to 4 minutes. Add onion and garlic and cook, stirring, until browned, an additional 4 to 5 minutes. Add green beans, potatoes, seasonings and water and cook, stirring constantly, until beans are just cooked through and tender-crisp, 4 to 5 minutes.
BEAR BISCUITS 1 roll Pillsbury refrigerator biscuits Cinnamon/sugar mixture Raisins Maraschino cherries Each child is given a refrigerator biscuit. Cut biscuit into 3 pieces. Roll each piece into a cinnamon/sugar mixture. Form the head of a bear with the largest section making the face and the 2 smaller balls becoming the ears. Add raisins for eyes and 1/2 maraschino cherry for the nose. Bake at 375 degrees until golden brown.
Hawaiian Banana Pie 6 c Sliced bananas 3/4 c Pineapple juice Pastry for 2 crust pie 3/4 c Sugar 1 Tb Flour 1 1/2 tsp Cinnamon 1 Tb Butter or margarine Soak bananas in pineapple juice for 20 minutes. Preheat oven to 400 degrees F. Line a 9 inch pie plate with pastry. Drain bananas, saving 3 tablespoons of the juice. Place bananas in pie shell. Combine sugar, flour and cinnamon; sprinkle over bananas. Sprinkle with the 3 tablespoons of pineapple junice. Dot with butter, cover with top crust. Bake for 30 to 45 minutes or until crust is browned. MY NOTES A really good pie & easy to make. I use a cookie crumb crust. Get some dried bananas from the dollar store, run them through a blender or food processor & mix in with a streusal type topping.
Country Potato Casserole 2 cups hot mashed potatoes (don't add any milk or butter to the potatoes) 1 cup creamed cottage cheese 3 tablespoons butter 1 tablespoon chives, chopped 3/4 teaspoon salt 1/3 cup shredded Cheddar cheese Preheat oven to 325 degrees F. Combine potatoes, cottage cheese, butter, chives, salt and dill weed; mix thoroughly. Spoon into one-quart casserole dish. Heat uncovered for about 20 minutes. Five minutes before end of baking, sprinkle with Cheddar cheese.
Beefy Mexican Soup 1 lb. hamburger 1 med. onion, chopped, about 1/2 c. 1/4 c. chopped green pepper 1 pkg. Hamburger-Helper for chili tomatoes 6 c. water 1 tsp. chili powder 1/2 tsp. garlic salt 1/4 tsp. salt 1 (16 oz.) can whole tomatoes 1 (8 oz.) can whole kernel corn 1 can pitted ripe olives Cook and stir hamburger, onion and green pepper in large pot until beef is brown. Drain, stir in sauce -- mix from hamburger helper, water, chili powder, garlic salt, salt, tomatoes with liquid; break tomatoes up with fork. Heat to boiling, stirring often. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in macaroni and corn with liquid and olives. Cover and cook 10 more minutes.
Cheesecake Cookies 1 cup butter or margarine 4 oz. cream cheese 1 cup sugar 1 egg 1 tsp. grated lemon rind 1 Tbsp. lemon juice 2 1/4 cups all-purpose flour 1 tsp baking powder 1/4 cup fine graham cracker crumbs Cheese filling (recipe follows) Cheese Filling: Beat together until smooth 4 oz. cream cheese, 2 Tbsp. sugar, 1/2 tsp. grated lemon rind, 1 egg yolk and 1 Tbsp. half-and-half, milk our sour cream. Cream butter, cream cheese and sugar until blended. Add egg, lemon rind and lemon juice. Mix well. Combine flour and baking powder. Add to first mixture and blend well. Cover. Chill for at least 1 hr. Shape dough into 1-inch balls. Roll in graham cracker crumbs. Arrange on ungreased baking sheets. With finger make an indentation in center of each cookie. Fill with 1/2 teaspoonful of filling. Bake at 350°F for about 20 min. Remove to wire racks to cool. Store airtight.
Pumpkin Crack 1 16 oz can of pumpkin Large can of sweetened condensed milk 3 eggs 1 cup sugar 1 1/2 tsp. Cinnamon pinch nutmeg box yellow cake mix (non-pudding) 2 sticks melted butter 1 cup chopped pecans Mix the pumpkin, condensed milk, eggs, sugar, cinnamon and nutmeg in a bowl. Pour into a greased 9 x 13 or two round pans. Sprinkle 1/3 of the dry cake mix over the top and gently swirl it into the wet ingredients with a knife. Then sprinkle the rest of the dry cake mix on top. Pour the melted butter evenly on top of the mixture, and sprinkle with the pecans. Bake at 350 for 45 minutes to 1 hour- it's done when brown around edges.
Tuesday, November 10, 2015
Beef and Chipotle Burritos 1 1/2 pounds boneless beef round steak cut 3/4 inch thick 1 14 1/2 ounce can diced tomatoes 1 small onion chipped 1-2 canned chipotle peppers in adobo sauce chopped 1 teaspoon dried oregano crushed 1/4 teaspoon ground cumin 1 clove garlic minced 6 (9 to 10 inch) tomato flavored or plain flour tortillas warmed 3/4 cup shredded sharp cheddar cheese 1 recipe Pico de Gallo Salsa shredded jicama or radishes optional dairy sour cream optional Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 quart crockery cooker, place meat, undrained tomatoes, onion, peppers, oregano, cumin and garlic. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours. Remove meat from cooker. Using 2 forks, shred meat. Spoon one sixth of the meat onto each warm tortilla just below the center. Top with cheese, pico de Gallo Salsa and if desired, jicama or radishes and sour cream. Roll up tortilla. Makes six servings. Pico de Gallo Salsa 2 medium finely chopped tomatoes 2 tablespoons finely chopped onion 2 tablespoons snipped fresh cilantro 1 fresh serrano chile, seeded and finely chopped Dash of granulated sugar In bowl, combine tomatoes, onion, cilantro, chile and sugar; cover and chill for several hours.
Sweet Potato Cobbler 4 large sweet potatoes, peeled and sliced 1/2″ thick (about 8 cups) lightly salted water to cover 2 cups sugar 4 tablespoon flour 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1/2 cup unsalted butter 2 rounds unbaked pie pastry (9-inch) 2 tablespoon milk 1 tablespoon sugar 1/4 cup chopped pecans optional Place Sweet Potato slices in a large saucepan with lightly salted water to cover. Bring to a boil, then reduce heat to medium and simmer about 7-8 minutes, or until slices are just tender but still firm. Drain all but 2 cups cooking liquid from pan. Reserve Sweet Potato slices. To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to combine. Add butter. Place pan over medium heat and stir until sugar and flour dissolve and butter melts. Return Sweet Potato slices to pan and let syrup bubble up. Remove from heat. Preheat oven to 400 degrees. Layer slices in the bottom of an 8″x10″ glass baking dish. Pour syrup over. Cut pie pastry into 3/4-inch strips and layer on liberally like latticework. Brush pastry top with milk and then sprinkle with sugar. Scatter pecans over top, if desired. Bake 20-25 minutes, or until pastry lightly browns and juices bubble up. Serve warm with vanilla ice cream. Makes 10-12 servings.
BAKED ACORN SQUASH 1 medium acorn squash, halved and seeded 1 tablespoon butter 2 tablespoons brown sugar Preheat oven to 350 degrees F (175 degrees C). Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Monday, November 9, 2015
Caramel Pop Corn Balls 1 cup unpopped equals about 5 qts Few shakes of Salt 1 stick of Butter 2 Cups of Brown Sugar 1/2 Cup of Corn Syrup 1 15 oz can of sweetened condensed milk Pop corn Make sure you have the unpopped kernals out and put in a large bowl..sprinkle with salt In a med. sauce pan .. melt your butter...add the brown sugar...corn syrup...and sweetened cond. milk...stir well Heat till boiling and stir for 3 min. Remove from the heat and let cool for about a min. the pour over the top of pop corn... stir and coat well .. I use a wooden spoon Then I put just a little bit of crisco on my hands and then shape them into balls... Wrap with Plastic wrap.. tie with bows or however you think would be cute.
BUTTERSCOTCH CASHEW POPCORN 1/2 cup popcorn 1 cup brown sugar, packed 1/2 cup corn syrup 1/2 cup butter 1/4 cup butterscotch chips 1 teaspoon dekuyper butterscotch schnapps 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups cashews Heat oven to 250F degrees. Grease parchment paper on a 14x10" cookie sheet pan. Pop the popcorn. Put nuts and popcorn in a very large bowl or stock pot. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, buttershots, baking soda and salt until blended and smooth. Working quickly pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 30 minutes. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in zip lock bags in cool dry place up to 2 weeks if it last that long.
Christmas Popcorn Recipes Pink popcorn Heat 2 c. sugar with 2/3 c. milk, ¼ tsp. salt Bring to 230 F for 3 minutes, remove from heat Add 1 tsp. vanilla and 2-3 drops of red food coloring, Pour over 6 c. popcorn, Bake in oven to dry 15 minutes 250 F Gingerbread Popcorn Melt ½ c. butter, Add 1 c. brown sugar, 2 T. molasses 2 T ginger, 1 tsp. cinnamon, pinch of cloves, ¼ tsp salt Bring to boil 5 minutes, remove from heat and add ¼ tsp. baking soda Pour over 6 c. popcorn, bake 250 F for 60 minutes, stir every 15 minutes Caramel Popcorn Melt 4 T. butter, add ½ c. brown sugar, 2 T. syrup Add ¼ tsp. salt & vanilla Bring to boil for 2 minutes, remove from heat and Add 1/8 tsp. baking soda Pour over popcorn and Bake 250 F for 15 minutes
Nutty Chocolate Chip Pie 3 eggs 3/4 C. light corn syrup 3/4 C. sugar 2 T. butter or margarine, melted 1 tsp. vanilla 1 C. coarsely-chopped walnuts or pecans 1- 6 oz. pkg. (1 C.) semi-sweet chocolate chips 1 unbaked 9" pie shell Beat eggs; add syrup, sugar, butter and vanilla. Mix until well blended. Stir in nuts and chocolate chips. Pour into pie shell. Bake at 350 degrees for 50-60 minutes (filling should be slightly less set in center than around edges). Cool completely. Serve warm or cold with whipped cream (or topping), if desired. Deliciously nutty and chocolatey
Crescent Pie Bites 1 (21 oz.) Can Pie Filling (Any Flavor) 2 Tubes Crescent Rolls 1 cup Powdered Sugar 2 Tbsp. Milk Preheat oven 375. Spray two muffin tins with cooking spray (If you only have one tin, you will have to make two batches) Open crescent roll cans and lay out the crescent roll dough flat. Separate into individual sections and lay each piece in the muffin tins, widest section at the bottom. Put pie filling into each crescent roll. About 1-2 Tbsp. per crescent. Gather the edges of the dough and fold up around the filling. (It's ok if there are some gaps.) Bake for 12 to 15 minutes. ★ NOTE: You want the tops to be brown and the dough to be completely done. ★ For the glaze: In a bowl whisk the powdered sugar together with the milk until smooth. Use a spoon to drizzle glaze over each pie bite.
Cheesy Southwest Egg Bake 1 package (12 oz) bulk chorizo or spicy pork sausage 1/2 cup chopped onion 3/4 cup chopped bell pepper (any color) 10 eggs 1/4 cup whipping cream 2 cups shredded pepper Jack or Mexican cheese blend (8 oz) 1 teaspoon red pepper flakes 1 can (16.3 oz) Grands Flaky Layers refrigerated original biscuits 1 tablespoon vegetable oil Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside. In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces. Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
PECAN PIE MUFFINS 1 cup packed light brown sugar 1/2 cup all-purpose flour 1 cup chopped pecans 2/3 cup butter, softened 2 eggs, beaten 1 tsp vanilla Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter, vanilla and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Cool on wire racks when done.
Soft Sugar Cookies Recipe..Yummmy!! 2/3 c. shortening 1 c. sugar 2 eggs 1/3 c. milk 1 tsp. vanilla 3 c. flour 2 tsp. baking powder 1 tsp. salt Cream Cheese Frosting: 8 oz. cream cheese-softened 1/4 c. butter, softened 1 tsp. vanilla 1 lb powdered sugar Preheat oven to 350 degrees. Beat shortening and sugar together. Add eggs, milk and vanilla. In separate bowl, combine flour, baking powder and salt. Slowing add dry ingredients to wet ingredients. Mix together until you can form a large dough ball. On floured surface, roll out dough ball until about 1/2 to 3/4 inch thick. Use cookie cutters (or rim of a drinking glass) to cut cookie shapes out of dough. Place cookies on lightly sprayed cookie sheet. Bake about 10-12 minutes. Don't overcook or they will turn out hard. For frosting...beat together cream cheese, butter, and vanilla. Add powdered sugar to desired consistency. Spread over cooled cookies.
Roasted Brussels Sprouts and Cauliflower 2 lbs of Brussels Sprouts ...cut in half or thirds if they are big 1 lb of cauliflower....sliced thinly 1 small onion sliced thinly 1/4 cup of olive oil 1 tsp black pepper 1/2 tsp sea salt 1 lb of bacon cooked and crumbled 1/2 cup of balsamic vinaigrette Heat your oven to 350 In a large bowl toss the brussels sprouts , cauliflower and onion with the olive oil, salt and pepper...put on a greased cookie sheet and Roast for 20-25 min. or until veggies are tender. Right before you serve it add crumbled bacon and drizzle with balsamic vinaigrette ...toss well.
Light and Lemony Fruit Salad 1 (3 1/2 ounce) packages instant lemon pudding 1 (10 ounce) bottles maraschino cherries, halved,drained 1 (8 ounce) containers Cool Whip, thawed 1 (21 ounce) cans chunk pineapple, do not drain 1 (12 ounce) cans mandarin oranges, drained 2 cups mini marshmallows In serving bowl, dump can of undrained pineapple. Pour pudding mix over and mix into juices. Set aside for 5 minutes to slightly set. Meanwhile drain oranges and cherries, patting dry if necessary. Mix into pineapple mixture along with marshmallows. Gently fold in cool whip. Refrigerate at least 30 minutes.
Sunday, November 8, 2015
Pecan Pie Bread Pudding without the crust 1 (16 oz) loaf day old French bread 2 and ½ cup milk 1 cup half & half 4 eggs, lightly beaten 1 cup granulated sugar 1 Tablespoon vanilla ⅛ teaspoon salt ½ cup butter, softened 1 and ½ cup packed brown sugar 1 cup pecan, chopped Preheat oven to 350*. Cube bread the place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand. Pour half of the bread mixture into a 8x8 inch pan. Top with half the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture. Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9x13 pan.
Ground Beef Burrito Casserole 1 lb Lean Ground Beef 1 package Taco Seasoning Mix 10 ounce can Refried Beans 1 cup Bisquick 1/4 cup Water 1 cup Shredded, Mexican Cheese 1 cup Shredded, Mozzarella Cheese Top with Sour Cream (optional) Brown ground beef and drain, add taco seasoning according to package and let simmer. Mix Bisquick, water and refried beans in a small bowl. Place bean mixture into a greased 9×13 pan. Sprinkle taco meat on top, then add both cheeses. Bake for 30 minutes at 350 degrees.
Thursday, November 5, 2015
BUTTER PARMESAN SHRIMP 1 lb extra large or jumbo shrimp 1 stick butter 1 tbsp Italian seasoning 2/3 cup grated parmesan cheese 1 lemon 1 tbsp minced garlic Clean and devain the shrimp. In a medium sauce pan, melt butter and sauté garlic for a minute. Add shrimp and sprinkle on Italian seasoning. Cook covered for 2 minutes. Squeeze halved lemon over shrimp and then sprinkle on Parmesan cheese. Cook for another two minutes or until shrimp turn white.
Wednesday, November 4, 2015
PORK CHOPS WITH BRANDY MUSHROOM SAUCE 4 thick cut pork chops 4 cups sliced mushrooms 2-3 large shallots thinly sliced 2 tbsp chopped chives 2 cloves finely minced garlic 1/2 cup brandy 1 cup heavy cream 1/2-1 cup chicken stock 1 tbsp. sunflower oil (any cooking oil will do) 1 tsp fresh ground pepper 1 tsp salt Heat oil in large skillet. Salt and pepper pork chops, fry medium high heat for about 5-7 minutes per side. Internal temperature of 160 degrees. If pork chops are quite thick I usually pan fry to get nice brown sear on both sides then transfer to baking dish to finish cooking in the oven at 350 degrees. (do not cover) Remove pork chops from skillet, transfer to baking dish and keep warm in oven while you prepare sauce. Add sliced mushrooms to pan and cooked until golden brown. (if needed add a bit more oil or butter to skillet) When mushrooms are almost done add shallots and garlic and cook for additional few minutes. Add brandy to deglaze skillet. Stir in heavy cream and cook until sauce has thickened slightly. Gradually add chicken stock until sauce gets to desired consistency. Season with salt and pepper. Add pork chops back to skillet. Garnish with chopped chives and serve with your favorite side dish.
Loaded Chicken and Potatoes 1 lb boneless chicken breasts, cubed (1″) 6-8 medium skin on red potatoes, cut in 1/2″ cubes 1/3 c olive oil 1 1/2 tsp salt 1 tsp black pepper 1 Tbsp paprika 2 Tbsp garlic powder 2 Tbsp hot sauce (more if you like it HOT) Topping: 2 c fiesta blend cheese 1 c crumbled bacon 1 c diced green onion Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream!