Tuesday, May 31, 2016
Coconut Creamy Cake Cake 1 cup butter, at room temperature 2 cups granulated sugar 5 eggs at room temperature 3 teaspoons vanilla extract 2 cups cake flour 1 1/2 teaspoons baking soda 1 cup buttermilk, at room temperature Icing 1 cup cream cheese, at room temperature 1 cup unsalted butter, at room temperature 1 teaspoon pure vanilla extract 3 cups confectioners sugar Topping 2 cups sweetened shredded coconut, toasted Preheat the oven to 350 degrees F. Grease and flour three 8-inch round cake pans In a large bowl cream together butter and sugar. Add egg yolks one at a time, beating well after each addition. In a separate bowl combine flour and baking soda. Alternate adding the buttermilk and flour into the sugar mixture. Stir in vanilla. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. Pour batter into prepared pans and bake for 25-30 minutes or until a tester inserted in the cake comes out clean. Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners sugar and mix until just smooth. To assemble, place 1 layer on a flat serving plate, and spread with filling. Place the second layer on top, and spread with filling. top with the third layer and frost the top and the sided. To decorate the cake, sprinkle the top with toasted coconut and lightly press more coconut onto the sides. Serve at room temperature.
Sweet Potato Bread 2 C. self rising flour 1 C. sugar 2 C. cooked and mashed sweet potatoes 2 eggs 1/3 C. vegetable oil 1/4 C. milk 1/4 tsp. cinnamon 1 T. vanilla 1/2 C. chopped pecans Stir together the sugar, sweet potatoes, oil, eggs, cinnamon, milk and vanilla until smooth. Fold in the flour until well combined the fold in the pecans. Pour into a greased loaf pan (9x5) and bake at 350 degrees for 60 minutes. Let cool on a wire rack.
Baked Sweet and Sour Chicken The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar (would use stevia for lower carb) 4 tbs ketchup 1/2 cup distilled white vinegar 1 tbs soy sauce 1 tsp garlic salt Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
Jalapeno Popper and Bacon Dip 1 8 oz cream cheese 1 cup cheddar cheese shredded 1 cup mozzarella cheese shredded 1 tbsp ranch seasoning mix 2 jalapeno peppers, seeded and diced (add some seeds in for spicier dip) 1/3 cup cooked and crumbled bacon (keep a tbsp for garnish) 2 cups sour cream 2 tbsp chopped onions 1 tbsp parsley In a large bowl, mix all the ingredients together, until well blended. Spread on the bottom of a 9×9 baking dish, top with crumbled bacon. Bake in the oven at 350 for 15-20 minutes until edges are golden brown. TIP: Cook in two smaller dishes (reduced cooking time a few minutes) I like the dip best when HOT and cheesy right out of the oven. If I cook it in two pans at different times I can put one out at the start of the party, and pull the second one out once the first one is gone.
TACO EMPANADAS 1 can of large refrigerator biscuits 3/4 cup refried beans, divided 1 cup shredded cheddar cheese, divided 3/4 cup prepared taco meat, divided Optional garnishes: chopped tomato, chopped green onion, sour cream Preheat oven to 375 F and line a baking sheet with aluminum foil. Flatten a biscuit on the foil using the heel of your hand, starting from the center and working your way outward. Spread one tablespoon of refried beans onto the flattened biscuit. Top refried beans with a tablespoon of shredded cheese. Add a heaping tablespoon of prepared taco meat onto the cheese. Fold the biscuit by puling one side up over the other and sealing the edges with your finger. Crimp the edges and poke a few holes in top with a fork. Drizzle some of the juice from the taco meat over the empanada. Top with another tablespoon of shredded cheese. Repeat these steps for all empanadas. Bake in preheated oven for 12-15 minutes or until biscuits are golden brown.
Monday, May 30, 2016
Hawaiian Fluff 1 - 20 oz can crushed pineapple 1 tub of Cool Whip 10 - 15 large marshmallows - quartered 1/2 cup flaked sweetened coconut 1 pkg Coconut Cream instant pudding 1 - 2 oz package of chopped pecans (optional) First, combine undrained crushed pineapple and pudding mix In large bowl, until thoroughly mixed Add Cool Whip, mix well Add quartered marshmallows, combine Then add remaining ingredients and mix until all is mixed You are able to also top with toasted coconut if you opt
CHOCOLATE CHIP CHEESECAKE WITH BROWNIE CRUST 1 package Chocolate Brownie Mix 1/3 cup water 1/3 cup vegetable oil 1 large egg 16 ounces cream cheese, at room temperature 1 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup heavy cream 1 cup mini chocolate chips Preheat oven to 325°F. Lightly grease a 9-inch round springform pan. Stir together the brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer the batter to the prepared pan and spread evenly. Bake 45 to 50 minutes or until a pick inserted into the center comes out with moist crumbs. Cool completely in pan. Using an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla. Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft peaks form. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips. Transfer the filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.
CHICKEN ALFREDO STUFFED SHELLS 8 oz of uncooked large shells 1 teaspoon of olive oil ½ lb uncooked chopped chicken 1 cup of alfredo sauce 1¾ cup of ricotta cheese 1 cup shredded mozzarella cheese Salt and pepper to taste Preheat oven to 350 degrees. Boil water and cook shells according to package directions. Drain and set aside. Cut the chicken breasts into chunks and cook on medium heat in olive oil. When the chicken is cooked, chop into smaller pieces. In a medium bowl, mix ricotta and chicken. Fill each shell with a rounded tablespoon of the ricotta/chicken mixture. Pour ¼ cup of alfredo sauce into a 9x13 casserole dish and spread to cover the bottom. Fill the casserole dish with the stuffed shells. Pour ¾ cup of alfredo sauce over the stuffed shells. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove from oven and add 1 cup of shredded mozzarella on top. Bake for 15 minutes uncovered.
PARMESAN GARLIC SPAGHETTI 8 ounces spaghetti 10 tablespoons unsalted butter 3 cloves garlic, minced 1 teaspoon crushed red pepper flakes, optional 1/2 cup freshly grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves In a large pot of boiling salted water, cook pasta according to package instructions; drain well. In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary. Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.
SLOW COOKER JALAPEÑO POPPER CHICKEN TAQUITOS 3-4 chicken breasts, frozen or thawed 8 ounces cream cheese 1/3 cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste) 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon cumin 16 taco-sized tortillas (I prefer flour but corn tortillas also work well) 1 1/2 cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!) optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing, OR clickHERE for my Cafe Rio Tomatillo Ranch Dressing recipe Add chicken, 1/2 cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken) minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray. Use two forks to shred chicken and stir it in with the other contents of the crockpot. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas). Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!) Serve warm with dipping sauces and toppings if desired.
Garlic Shrimp Pasta 1 lb medium shrimp, deveined and tails removed 1 lb spaghetti noodles (more or less, depending on family size) 6 -8 garlic cloves, according to personal taste, minced 1/4 cup butter olive oil (3 drizzles) Italian seasoning fresh ground pepper red pepper flakes salt herbs (according to taste) Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done. While pasta is boiling, wash shrimp. Melt butter over medium heat. Add shrimp. Let cook till a little pink and starting to curl. Then add garlic. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there. Keep tossing all ingredients around in skillet till all is incorporated and hot.
Best Steak Marinade In Existence 1/3 cup Soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper 1/4 teaspoon hot pepper sauce 1 teaspoon dried minced garlic Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Creamy Ranch Pea Salad 8 bacon slices 2 cups fresh green peas 2 cups chickpeas, canned 1 1/2 cup cauliflower, chopped 1/2 cup celery, diced 1/3 cup sour cream 1 cup ranch dressing 3 tsp Dijon mustard 1 1/2 cups cashews, chopped 1 cup green onions, diced salt and pepper to taste Mix together ranch dressing, Dijon mustard, sour cream, salt and pepper in a small bowl until completely blended. Set aside. Cook bacon in a skillet over medium-high heat until browned, then chop and set aside. Bring a large pot of salted water to boil and add the peas. Cook 1-2 minutes, or until just tender, then run under cold water to cool. In a large bowl, combine peas, chickpeas, celery, green onions, cashews, cauliflower and bacon in a large bowl until well mixed. Add the dressing and mix until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving.
MARINATED CUCUMBERS, ONIONS AND TOMATOES 3 medium cucumbers, peeled and sliced 1/4 inch thick (i used 1 large cucumber) 1 medium onion, sliced and separated into rings. 3 medium tomatoes, cut into wedges 1/2 cup white vinegar 1/4 cup sugar 1 cup water 2 teaspoons of salt 1 teaspoon black pepper 1/4 cup vegetable oil 1 teaspoon chopped fresh mint (optional) Combine all ingredients in a large bowl. Toss well to mix. Refrigerate at least 2 hours before serving.
Pasta Salad 1 pound of your favorite pasta (I used garden rotini- the color adds eye appeal, but is not necessary) 2-3 roma tomatoes quartered and sliced 1 large cucumber, peeled, quartered and sliced 1/2 cup red onion 1/2 cup radishes (6 large ones) 1 small can sliced black olives, drained, or 1 15 ounce can whole pitted, dranied 1 small can mushrooms, drained 1/2 package pepperoni slices (you can use diced turkey or ham, canadian bacon, salami or leave it out) 1 bottle zesty Italian dressing shaken well stir all together well and chill until ready to serve. You can add any vegetables you want, and in any amount, this is easy to make your own variety with what you like.
Strawberry Daiquiri Cake Cake 1 package white cake mix Water, vegetable oil and whole eggs called for on cake mix box... 1 box (4-serving size) strawberry-flavored gelatin 1 tablespoon grated lime peel 1 to 2 teaspoons rum extract Lime Frosting 1 container Rich & Creamy vanilla frosting 2 teaspoons grated lime peel Garnish 8 fresh whole strawberries Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 2Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3Stir together lime frosting ingredients. Spread frosting evenly over cake. Store loosely covered at room temperature. Just before serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves. Store loosely covered in refrigerator.
Ground Beef Casserole 1 lb ground beef 1 (15 ounce) can tomatoes 1/4 cup chopped onion 1/4 cup chopped bell pepper 1/4 cup chopped celery 1 (8 ounce) can mushrooms 2 tablespoons brown sugar or 2 tablespoons sweet pickle juice 2 tablespoons Worcestershire sauce 1 (10 3/4 ounce) can cream of mushroom soup 1/4 lb sharp cheddar cheese 1 (6 ounce) package angel hair pasta, or elbow macaroni cooked, this is an estimated size bag- the original recipe called for 1 small bag 1 (8 ounce) can tomato sauce salt and pepper Brown meat in large skillet or Dutch oven. Add onions, pepper and celery and simmer for 15 minutes. Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce. Add salt and pepper to taste. Cook in skillet for 1 hour. Place cooked pasta in bottom of large casserole dish. Spoon mushroom soup over pasta. Pour sauce over the soup and top with cheese. Bake in 350°F oven for 30-45 minutes. Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.
BLT Chicken Salad 3 cups Chopped cooked chicken 5 slices of bacon 2 stalks of celery chopped 1 cup chopped fresh tomato 3/4 cup mayo (I'd use Greek Yogurt) 1 TBS chopped fresh parsley 2 TBS chopped green onion 1 tsp lemon juice 1 dash worchestershire sauce salt & pepper to taste Cook bacon until nice and crisp, Drain, crumble and set aside Prepare the dressing by mixing together the mayo, parsley, green onions, lemon juice, worchestershire sauce, celery, and salt & pepper In medium bowl stir together the chicken, tomatoes and bacon, mix in dressing until well coated. Cover and refrigerate until chilled. Serve in lettuce wrap, low carb wrap, or eat it as is!
Saturday, May 28, 2016
Caramel Pie 1 cup sugar 1 cup milk 2tbsp. all purpose flour 4 egg yolks 2tbsp. butter 1tsp. vanilla 1/2 cup sugar 4 egg whites 1/3 cup sugar 1 pie crust baked In a saucepan over low heat combine flour, 1 cup sugar, milk, egg yolks, butter and vanilla heat until warm remove from heat and set aside. In a iron skillet melt 1/2 cup sugar over low heat until golden brown. Add egg mixture whisking constantly until smooth. Cook until thick. Pour into pie crust. In a mixing bowl add egg whites beat until frothy. Add sugar while beating and beat until stiff. Spoon on top of pie. Bake at 350 until golden brown. Allow pie to cool completely before serving.
Thursday, May 26, 2016
STRAWBERRY LEMONADE CHEESECAKE COOKIES Strawberry Cookies 1 (15.25 ounce) package strawberry cake mix 1/3 cup vegetable oil 2 teaspoons baking powder 1/2 teaspoon vanilla 2 eggs Cheesecake Filling 4 oz. cream cheese, room temperature 2 tablespoons sour cream 1/4 cup granulated sugar 1 teaspoon lemon extract 1 teaspoon lemon juice Strawberry Drizzle Garnish (optional) 3 tablespoons strawberry jam 2 teaspoons powdered sugar 1 teaspoon lemon juice In a large bowl, whisk together the cake mix, vegetable oil, baking powder and vanilla. Stir in eggs just until combined – don’t overmix! (Dough will be oily which is normal). Refrigerate dough for at least 30 minutes or freeze for 15 minutes. Meanwhile, prepare Cheesecake Filling by beating together all of the Cheesecake Filling Ingredients until smooth. Set aside. Working in 2 batches of 12, drop dough by 1 heaping tablespoon balls (dough will be sticky) onto a baking sheet lined with parchment paper or a nonstick mat. Refrigerate remaining dough until ready to use. Bake at 350 degrees F for 8 minutes. Let cookies cool on baking sheet (they will deflate) for 10 minutes then press down in the center of each cookie with the back of a teaspoon to make an indentation. Fill each indentation with a heaping 1/2 teaspoon of cheesecake filling. You can either remove cookies to a plate at this point or place entire baking sheet in the refrigerator to cool for at least 30 minutes – the longer the better for the cheesecake filling to set. Repeat with remaining dough for a total of 24 cookies. When ready to serve (or after cookies have been refrigerated 30 minutes), whisk together Strawberry Drizzle and drizzle over cookies. (I add Drizzle to a Ziploc bag, snip the corner to neatly drizzle). Store in the refrigerator in an airtight container for 1 week.
The Best Margarita Recipe One Margarita 1 1/2 oz. tequila 1 1/2 oz. sweet and sour 3/4 oz. triple sec Pitcher of Margaritas (makes 6 margaritas) 1 1/4 cup tequila 1 1/4 cup sweet and sour mix 1/2 cup trip sec Sweet and Sour Mix (makes 3 1/2 cups, enough for two pitchers) 2 cups water 1 cup sugar 1/2 cup fresh lime juice (about 7 small limes) 1/2 cup fresh lemon juice (about 2 medium lemons) Simmer 2 cups of water and 1 cup of granulated sugar over medium heat until it is fully dissolved. Pour it into a jar and let it come to room temperature. Add 1/2 cup of lemon juice and 1/2 cup lime juice. Store it in a sealed container for a week or for up to a month in the freezer. To make a pitcher combine all ingredients in a large pitcher and serve over ice. To make a single cocktail, pour the ingredients over ice and stir gently.
Peanut Butter Brownies FOR THE BROWNIES: 1/2 cup unsalted butter 1/4 cup dark chocolate unsweetened cocoa powder 1/2 cup canola oil 2 cups granulated sugar 2 large eggs 1/4 cup milk 1 t vanilla extract 2 cups all-purpose flour 1 t baking soda 1/2 t kosher salt 1 package (10 oz.) peanut butter chips FOR THE FROSTING: 1/2 cup unsalted butter 1/2 cup milk 1/4 cup dark chocolate unsweetened cocoa powder 4 cups powdered sugar 1 cup creamy peanut butter Preheat oven to 400°F. Line a 13x9-inch baking dish with parchment paper. Set aside. For the brownies, in a small saucepan over medium high heat, combine butter, cocoa powder, and oil. Bring to a boil while stirring constantly. Remove from heat. In a large mixing bowl, combine sugar, eggs, milk and vanilla. Slowly stir in butter mixture. Add in flour, baking soda and salt. Stir just until combined. Fold in peanut butter chips. Pour into prepared baking dish and bake for 20 minutes. Remove from oven and place on wire rack. Meanwhile, prepare frosting. In a small saucepan, combine butter, milk, and cocoa powder. Whisk over medium high heat, until mixture begins to boil. Remove from heat. In a mixing bowl, combined powdered sugar with butter mixture. Beat until smooth (several minutes). Pour over warm brownies. In a small microwave dish, melt peanut butter for 30 seconds. Pour over chocolate frosting and using a knife, swirl it in. Refrigerate brownies for 2 hours (or overnight). Slice and enjoy. I store these in an airtight container in the refrigerator and serve chilled. YUM.
EDAMAME SNAP PEA SALAD 2 teaspoons fresh ginger, grated 1/4 cup toasted sesame oil 1/4 cup rice wine vinegar 1/4 cup low sodium soy sauce 1 teaspoon chili paste 2 teaspoons honey 2 cups frozen shelled edamame 1/2 pound snap peas 1 cup shredded carrots toasted sesame seeds To a mixing bowl add the ginger, sesame oil, rice wine vinegar, soy sauce, chili paste and honey. Whisk until mixed well. Set aside. Add ice and water to a large bowl (to cool the vegetables once cooked). Bring a large pan of water to a boil. Add the edamame and cook for 3 minutes, add the snap peas and cook for 2 minutes. Drain the vegetables and put immediately into the ice water for 5 minutes until cooled. Drain the vegetables, dry and add to a large bowl along with the shredded carrots. Toss with the dressing and serve garnished with toasted sesame seeds.
VODKA LEMONADE SLUSH 12 oz. frozen lemonade concentrate 12 oz. vodka 24 oz. cold water zest from 1 lemon Lemon slices to garnish, if desired In a large bowl combine lemonade concentrate, vodka, water and lemon zest. Stir together until well combined. Pour lemonade mixture into a shallow freezer-safe pan. Freeze mixture for at least 8 hours or overnight, stirring once halfway through freezing. To serve, fluff ice crystals with a fork and spoon into glasses for serving. Garnish with lemon slices, if desired
STRAWBERRY FLUFF 16 oz. can Crushed Pineapple 3 oz. package Strawberry Jello (dry mix only) 8 oz. (or 9 oz.) tub thawed whipped topping (like Cool Whip or CocoWhip, which is dairy free) 21 oz. can Strawberry Pie Filing 1 cup mini marshmallows 1 cup chopped Walnuts (or other nuts) Drain pineapple and reserve liquid in a medium bowl. Add dry jello mix to reserved liquid and stir well to dissolve. Let sit to start thickening. In a large bowl (that has a lid), add thawed whipped topping, strawberry pie filling, crushed pineapple, mini marshmallows, and nuts. Gently stir a few times to start combining. Add in jello mixture and continue stirring until well combined. Cover and refrigerate for several hours until it's chilled and has thickened back up.
NANA'S POTATOES 1 bag Ore-Ida hash browns 1 can cream of chicken soup 1 stick of butter 1 8 oz container of sour cream 2 cups shredded cheddar cheese 1/4 cup sliced green onions container of cheddar french fried onions (the original recipe uses 2 cups crushed cornflakes sauteed in butter) Preheat oven to 350 degrees In a large bowl, add stick of butter, sour cream, and cream of chicken soup Microwave and melt completely In a 9x13 pan, add hash browns, cheddar cheese, green onions, and the melted butter/sour cream/cream of chicken mixture Mix well and coat all of the hash browns Bake, uncovered, for 55-60 minutes Top the potatoes with a container of cheddar french fried onions Bake for an additional 5-10 minutes (start checking at 5) ***If you used crushed cornflakes sauteed in butter, bake them on top for the entire 55-60 minutes
PARMESAN CILANTRO CORN 3 Tb butter 4 cups fresh corn kernels (approx 6 large ears) (I used 4 cups of frozen corn) 1 garlic clove, minced 1 Tb lime juice 1 t cumin 1/4 t cayenne pepper 1/3 cup grated Parmesan cheese 1/3 cup heavy cream 1/2 t salt 1/4 t black pepper 1/2 cup chopped cilantro In a large skillet over medium-high heat, melt butter When butter is foamy add the garlic and corn, stirring to coat with the butter Cook stirring frequently for 2 minutes Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more Stir in cheese, and then add heavy cream Continue to stir so corn won't stick to pan Add salt and pepper Cook corn until most all of the cream has absorbed about 5 minutes more Remove from heat, stir in cilantro and serve hot
Jalapeño Popper Grilled Corn Salad 8 Ears of Corn (olive oil, salt, pepper) 2 Jalapeños - seeds & stems removed, finely chopped 1 Cup Chopped Cooked Bacon 2 ounces Cream Cheese - softened 1/4 Cup Sour Cream 1 Cup Grated Cheddar Cheese Salt/Pepper To Taste Prepare grill and briquets. Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups) Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir. Stir in shredded cheese, salt and pepper. Serve. Notes Yields approx 8 cups of corn salad.
CHICKEN AND CHEESE MANICOTTI 10 Manicotti noodles cooked according to package directions 1 cup ricotta 1/2 cup cottage cheese 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried basil 1/2 tsp dried thyme 2 cups shredded chicken 2 cups Bertolli Parmegiano-Reggiano Marinara 3/4 cup mozzarella cheese fresh parsley for garnish Cook noodles according to package directions. While noodles are cooking, combine ricotta, cottage cheese, garlic powder, onion powder, basil, thyme, and chicken in a food processor, and process until fully mixed. The chicken will be very small and mixed with the cheese, making a filling mixture. Spoon the cheese and chicken mixture into a large zipable plastic bag Remove noodles from hot water, and snip one tip off the corner of the plastic bag,making a hole that is half an inch or so in diameter. Use it to pipe the filling into your noodles. Place filled noodles in an 11 x 7 glass baking dish, cover with Bertolli marinara, top with cheese Bake at 350 degrees for 15-20 minutes until heated through and cheese is melted. Garnish with fresh parsley and enjoy.
Wednesday, May 25, 2016
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 NEXT 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.
Avalanche Bark 1 (12 oz) bag white chocolate chips 2 heaping Tbsp. creamy peanut butter 3 cups crispy rice cereal 1/2 cup mini chocolate chips 1 1/2 cups miniature marshmallows In a large, microwave-safe bowl, melt white chocolate chips with peanut butter for about 40 seconds. It won't look like it has melted when it comes out of the microwave, but trust me, it's hot enough. Just stir together until all the white chocolate chips are melted. Add crispy rice cereal to mixture and wait about 10-15 minutes until the mix has reached room temp. (Don't put it in the fridge.. you don't want it to harden quite yet). Add mini chocolate chips and marshmallows. Stir until well combined. Grease a 9x13 baking pan. Press mixture down into the pan with a greased spoon or hand (but not TOO hard, you don't want to smash the rice cereal). Place in the fridge for about 30 minutes or until hardened. Cut into squares and serve!
SLOW COOKER HIS AND HERS COBBLER 1 (21-oz.) can apple pie filling 1 (21-oz.) can cherry pie filling 1 (9-oz.) box Jiffy yellow cake mix 1/2 cup melted butter 1 egg 1 tsp. vanilla dash of salt For topping: 1 Tbsp. sugar 1/4 tsp. cinnamon Slow Cooker Size: 6-quart oval Open both cans of filling, having the apple ready to add to the slow cooker immediately will help keep the halves on each side. Add the cherry pie filling to one side of the slow cooker, add the apple next quickly. In a medium-sized bowl mix together the cake mix, melted butter, egg, vanilla and salt. I add this on top of the pie fillings by spoonfuls, then I spread it out evenly. In a small bowl mix together the cinnamon and sugar. Sprinkle over the cobbler. Cover and cook on HIGH for 2 hours and 15 minutes without opening the lid during the cooking time. Serve and enjoy!
Tuesday, May 24, 2016
Ecstasy Cake 1 box Dark Chocolate Fudge cake 1 can sweetened condensed milk 1 jar caramel ice cream topping 1 large tub Cool Whip 1 (8oz.) Heath milk chocolate toffee bits Prepare and cook cake as directed on the box in a 9x13 pan. Let cool. Take a drinking straw and poke holes close together all over the cake top. Slowly pour condensed milk over top of cake filling in the holes. Repeat this step using the caramel topping. Spread Cool Whip over the top and sprinkle toffee bits on top the Cool Whip. Chill several hours or overnight.
TEXAS LASAGNA 1 12 pounds ground beef 1/2 small yellow onion diced 15 ounce can tomato sauce 4 ounce can diced green chiles 15.25 ounce can whole kernel golden sweet corn 15 ounce can pinto beans 14/5 ounce can diced tomato 2 and 1/2 teaspoons chili powder 1 teaspoon cumin 1/4 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon salt Cheese Layer 15 ounces ricotta cheese 2 large eggs 1/2 teaspoon chili powder 4 cups mexican shredded cheese (can use cheddar or jack also) Prepare a casserole dish (I used a 9x13) by spraying with cooking spray. Set aside. Preheat oven to 350 degrees. Add the sound beef to a large skillet, cook over medium heat until mostly browned. Add in the diced onion. Continue to cook, breaking up the meat until it is fully browned. Add the tomato sauce, green chiles, corn, pinto beans, diced tomatoes and stir to combine. Mix in the spices and stir. Allow the meat sauce to simmer over low medium heat for about 10 minutes. In the meantime prepare the cheese, in a medium size bowl add the eggs and whisk. Spoon in the ricotta cheese and stir to combine. Add in the chili powder and stir until mixed. Set aside. To layer the lasagna start with a layer of tortillas on the bottom. Spoon half of the meat mixture on top. Then add another layer of tortillas, as shown in the picture above. Cover with half of the ricotta cheese mixture. Then 2 cups of shredded cheese. Then repeat with the other half of the meat, a layer of tortillas, the ricotta cheese mixture, then the remaining shredded cheese. Bake uncovered for 30 minutes. Remove from the oven and allow to set for a few minutes to cool. Serve warm and enjoy!
CREAMY AVOCADO SALSA This creamy avocado salsa only takes 5 minutes to make!! The perfect green sauce for tacos, nachos, burritos, salads, or just for dipping chips into! 1 Large Ripe Avocado 1 Jalapeño de-seeded 3 tomatillos with the husks removed 2 cloves garlic 1/4 cup chopped onion 1/4 cup cilantro ~ 1/2 a bunch juice from 1/2 a lime 1/4 teaspoon salt 1/2 teaspoon cumin Add all the ingredients to a blender or food processor. Blend until completely combined, will be a creamy smooth texture. Drizzle over tacos, nachos, burritos, or just use it for dipping!
CHEESY POTATO TACO CASSEROLE 1 pound of ground beef 1 bunch of green onions, chopped 3 tbsp. of taco seasoning (or a package of store bought seasoning) 1 cup of pico de gallo (or medium salsa) 2 tbsp. of cilantro (more if desired) 1 bag of Alexia Oven Reds 2 cups of cheese In an oven safe skillet sauté the ground beef, green onion and 3 tbsp. of the taco seasoning together until beef is cooked through. Add in the pico de gallo or salsa of choosing, stirring to combine. Add in cilantro and even disperse Alexia Oven Reds throughout mixture making sure the potatoes have contact with the bottom of the pan. Place in the oven and cook for the appropriate time listed on the bag of Oven Reds. (425 F for 25 minutes.) Pull the pan out and top with cheese and cook for an additional 5 minutes. Enjoy!!!
HOMEMADE THREE CHEESE MANICOTTI 14-16 manicotti pasta shells* 16 ounces whole milk mozzarella cheese, shredded 1 cup cottage cheese 4 eggs 1/3 cup shredded parmesan cheese 1/2 stick (4 tablespoons) butter, melted 1 teaspoon salt 1 teaspoon pepper 2 jars (23 ounces each) Ragu Homestyle Thick & Hearty Meat Sauce 1 cup shredded mozzarella cheese for topping Cook manicotti pasta shells according to package directions. Drain the pasta and allow to cool. In a bowl, mix together the cheeses, eggs, butter and seasonings. Set aside. Spray a 9x13 pan with cooking spray. Spread 1 jar of spaghetti sauce on the bottom of the 9x13 pan. Stuff each cooked manicotti shell with cheese mixture and place the shells in the baking pan. Pour the second jar of spaghetti sauce overtop the manicotti shells and spread the sauce to cover the pasta. Sprinkle an additional 1 cup of shredded mozzarella on top of the sauce. Bake at 350 degrees for 40-45 minutes or until it is bubbly and the cheese is melted. If you'd like the cheese to be brown, turn the oven to a low broil for 2-3 minutes, watching it carefully so that the manicotti does not burn. Serve warm alongside a salad and garlic bread. Notes *I cook a few extra shells just in case one of the manicotti shells breaks.
Monday, May 23, 2016
Jalapeno, Green Chile and White Cheddar Hush Puppies 2 cups cornmeal 1 cup plus 3 tablespoons all-purpose flour 2 teaspoons baking powder 1/2teaspoon baking soda... 2 teaspoons sugar 1 teaspoon salt 1 cup finely grated extra sharp white cheddar cheese 1/2cup finely minced onion 2 jalapeno peppers, finely minced 4 roasted green chiles, chopped (or 1–4ounce can) 1 egg 2/3 cup water 1/2cup milk mixed with 1-1/2 teaspoons white vinegar 1/2 cup butter, melted Oil for deep frying Heat oil in deep fryer to 375. In a large bowl whisk together cornmeal, flour, baking powder, baking soda, sugar and salt. Stir in grated cheddar until well combined. In a smaller bowl, beat together egg with water, soured milk, and butter. Add onion, peppers and chiles to dry ingredients, followed by rest of the wet ingredients. Mix lightly with a fork until just combined. Using a small 2 ounce cookie scoop, drop dough into hot oil. I cooked about 8 at a time. Fry until golden brown on both sides – about 1 to 2 minutes. Remove from fat and drain on paper towels. Serve warm. Makes 4 dozen.
ARKANSAS GREEN BEANS 5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too) 12 slices bacon 2/3 cup brown sugar 1/4 cup butter, melted 7 teaspoons soy sauce 1 1/2 teaspoons garlic powder Preheat oven to 350 degrees. Place the drained green beans in a 9×13″ baking pan. Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). Sprinkle the bacon pieces on top of the green beans. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.
Cracker Barrel Meatloaf 2 eggs 2⁄3 cup milk 32 Ritz crackers, crushed 1⁄2 cup chopped onion 4 ounces shredded sharp cheddar cheese 1 teaspoon salt 1⁄4 teaspoon pepper 1 1⁄2 lbs ground beef 1⁄2 cup ketchup 1⁄2 cup brown sugar 1 teaspoon mustard Preheat oven to 350. Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf. Bake at 350 for 45 minutes. Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
Snickerdoodle Muffins 2 sticks unsalted butter 1 cup sugar 2 t. vanilla 2 eggs 3/4 t. baking soda 3/4 t. baking powder 3/4 t. cream of tartar 3/4 t. freshly grated nutmeg 1 1/4 cup sour cream 2 1/4 cups all purpose flour 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
HERSHEY'S SYRUP BROWNIES 1/2 cup butter ( no substitutes, melt in microwave) 1 cup granulated sugar 4 eggs 1 teaspoon vanilla extract 1 cup flour 1 (16 ounce) cans Hershey's syrup 1 cup chopped nuts (optional) Icing 3 cups confectioners' sugar 1/2 cup butter, melted ( no subs) 4 tablespoons cocoa 4 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 350 degrees. Grease the bottom of a 10 by 15 inch pan After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition. Add vanilla extract. Add flour, mix well. Add Hershey syrup, mix well. Add chopped nuts, if using. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick. When the brownies are almost done baking, prepare icing. Bring to boil in the microwave, the butter, cocoa and 1 T. milk. In a mixing bowl, add confectioners' sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t. vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency. Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped nuts, if desired. The icing will harden to a fudge-like consistency. Let brownies cool completely before cutting into squares.
Cajun Shrimp & Rice 1 (8.8-ounce) pouch microwavable rice (whole-grain brown rice) Cooking spray 1 pounds peeled and deveined large shrimp 2 teaspoons Cajun seasoning, salt-free 1 tablespoons olive oil 1 tablespoon bottled minced garlic 1/2 of a large yellow onion, chopped 2 cups frozen stir-fry vegetables, thawed 1/4 cup chopped green onions 1/2 teaspoon dried Italian seasoning 1/2 teaspoon smoked paparika 1 (14.5-ounce) can no salt added stewed tomatoes, undrained 1/2 teaspoon salt 1/4 teaspoon ground black pepper Cook rice according to package directions. While the rice cooks, coat a large nonstick skillet with cooking spray and warm over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm. Heat 1 tablespoon oil in pan over medium-high heat. Add onion and garlic; sauté 30 seconds. Add the veggies, green onions, paparike, and Italian seasoning; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.
Cheesy Baked Asparagus 1 bunch of asparagus, woody ends trimmed 3 T. butter, melted 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1 T. grated parmesan cheese 3/4 C. shredded mozzarella cheese Italian seasoning Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter. Sprinkle the house seasoning and parmesan cheese over the top. Place in a 400 degree oven for 15 minutes. Remove and top with the mozzarella cheese and a little sprinkling of italian seasoning over the top. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.
Strawberry Heaven SERVINGS 15 1 angel food cake 1 (16 ounce) container Cool Whip 8 ounces cream cheese 1 cup sugar, divided 1 teaspoon vanilla extract 1 quart fresh strawberries, sliced 3 tablespoons cornstarch 1 (3 ounce) package strawberry Jell-O gelatin dessert 1 tablespoon lemon juice 1 cup water Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside to cool slightly. Stir in sliced strawberries. Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9x13 inch pan (I use glass so you can see the pretty layers). Set aside. Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl. Beat until smooth. Stir in remaining Cool Whip. Spread evenly over cake layer. Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly. Refrigerate 2 to 3 hours before serving. Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.
Sunday, May 22, 2016
Stuffed Eggplant 2 large eggplants 1/2 cup olive oil for frying 2 medium onions, chopped 2 cloves garlic, minced 2 small tomatoes, chopped 1 green bell pepper, seeded and chopped 1 tablespoon chopped fresh parsley 1 cup shredded cheese ( I used Mozzarella & old cheddar) Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onions and garlic, and sauté for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. Remove from the heat, and transfer to a large bowl. Stir in the ¾ of the cheese until evenly blended. Divide the mixture evenly between the four eggplant shells. Place the eggplant halves on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned. Once done add remaining cheese and pop back into oven to melt
Cheesy Bacon Wrapped Chicken Tenders 6-8 chicken tenders 6-8 slices of bacon 2 tablespoons butter 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped green onion 1 cup shredded monterey cheddar cheese tony cachere's cajun seasoning ( or a Cajun Seasoning of your choice) Heat Foreman Grill (you may pan-fry also). Sprinkle Cajun Seasoning generously on both sides of chicken. Wrap a slice of bacon around each chicken tender. Grill on the Foreman for 4 minutes (or pan fry 4 minutes each side). In a separate pan, saute your onion and bell pepper in the 2 T butter. Place chicken on top of sauteed vegetables. Cover and cook on med/lo for 20 minutes. Uncover (careful to watch for steam) and smother with the cheese. Cover and cook 10 additional minutes. Sprinkle with green onions.
Crock Pot Chicken Cacciatore 3 lbs chicken, cut up in pieces 1 large onion, thinly sliced 2 (6 ounce) cans tomato paste 6 ounces sliced mushrooms 1 green bell pepper, finely chopped 2 -4 garlic cloves, minced 2 teaspoons oregano 1 teaspoon dried basil 1⁄2 teaspoon celery powder 1 teaspoon salt 1⁄2 cup dry white wine 3 tablespoons olive oil 1 teaspoon crushed red pepper flakes (optional) Place onions in bottom of crock pot. Add chicken pieces. Stir all the other ingredients together. Pour over chicken. Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours. Serve over pasta or rice.
Thursday, May 19, 2016
Strawberry Fluff Salad 1 large package Cook and Serve vanilla pudding 1 large package Strawberry Jell-o 2 cups water 1 16 oz Cool-Whip (lite or fat-free is fine) 1/2 bag mini marshmallows 1 pint fresh strawberries cut into bite size pieces Pour pudding and Jell-o into a small pan and add 2 cups water. Stir well over medium heat until it boils. 2.Remove from the stove and pour into a very large mixing bowl. Refrigerate until it thickens. (about 60-90 min.) Blend until creamy and lump free. Add the Cool Whip and mix . Lightly fold in marshmallows and strawberrie Cover and refrigerate until ready to go. * Love the mix of the strawberries can use any berry flavored jello with this and also use sugar free.
Crock Pot Chicken Cacciatore 3 lbs chicken, cut up in pieces 1 large onion, thinly sliced 2 (6 ounce) cans tomato paste 6 ounces sliced mushrooms 1 green bell pepper, finely chopped 2 -4 garlic cloves, minced 2 teaspoons oregano 1 teaspoon dried basil 1⁄2 teaspoon celery powder 1 teaspoon salt 1⁄2 cup dry white wine 3 tablespoons olive oil 1 teaspoon crushed red pepper flakes (optional) Place onions in bottom of crock pot. Add chicken pieces. Stir all the other ingredients together. Pour over chicken. Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours. Serve over pasta or rice.
Frozen Lemonade Pie 14 ounces sweetened condensed milk 6 ounces frozen lemonade concentrate, thawed and undiluted 12 ounces frozen whipped topping, thawed 2 (9 inch) graham cracker pie crust In a large bowl, mix together the sweetened condensed milk and lemonade concentrate. Fold the whipped topping in slowly, keeping as much air in the mixture as possible. Spoon into crusts. Freeze until firm--I suggest about two hours minimum. Remove from the freezer half an hour before serving, to allow the pie to thaw to a creamy state.
Buttermilk Biscuits 3 Cups Self Rising Flour 1/2 Cup Lard (yes lard, makes a flakier biscuit) pinch of sugar Buttermilk Melted butter Cut lard into flour and add the pinch of sugar. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit). With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten in a greased iron skillet or pan. Bake in a preheated 425 degree oven for 15-18 minutes. Brush with melted butter when removed from the oven.
Stickin Chicken 6 chicken thighs or 6 chicken breasts 1/2 cup flour 1 teaspoon garlic salt 1 teaspoon paprika 1/2 teaspoon ginger 2/3 cup brown sugar 1/2 cup water 1 tablespoon Worcestershire sauce 1/4 cup soy sauce Preheat oven to 200 degrees. Dry thoroughly. Coat chicken with flour seasoned with garlic salt, paprika and ginger. Arrange chicken skin side up in a single layer in baking pan. Roast, uncovered, for 1 hour. Drain. Mix other ingredients in a pot over a low flame. Pour over baked chicken when sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and beautifully glazed. Basting and turning at least once will ensure an evenly coated glaze.
Strawberry Fluff Salad 1 large package Cook and Serve vanilla pudding 1 large package Strawberry Jell-o 2 cups water 1 16 oz Cool-Whip (lite or fat-free is fine) 1/2 bag mini marshmallows 1 pint fresh strawberries cut into bite size pieces Pour pudding and Jell-o into a small pan and add 2 cups water. Stir well over medium heat until it boils. Remove from the stove and pour into a very large mixing bowl. Refrigerate until it thickens. (about 60-90 min.) Blend until creamy and lump free. Add the Cool Whip and mix . Lightly fold in marshmallows and strawberrie Cover and refrigerate until ready to go. * Love the mix of the strawberries can use any berry flavored jello with this and also use sugar free.
All-Purpose No-Salt Seasoning Mix For those looking for a no salt seasoning....This can be used on almost anything. 1 tablespoon garlic powder 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried parsley 1 1/4 teaspoons dried savory 1 1/4 teaspoons ground thyme 1 teaspoon ground mace 1 teaspoon onion powder 1 teaspoon ground black pepper 1 teaspoon dried sage 1/4 teaspoon cayenne pepper Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.
Bacon, Egg and Cheese Crescents 1 (8 ounce) can refrigerated Crescent dinner rolls 8 slices bacon, crisply cooked, crumbled 4 eggs, scrambled 1/2 cup finely shredded Cheddar cheese 1 egg, beaten (optional) 1 tablespoon cracked black pepper Heat oven to 350 degrees F. Unroll dough on work surface; separate into triangles. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper. Bake 18 to 20 minutes or until golden brown.
Old Fashioned Pancakes makes 12 pancakes 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 3 tablespoons butter, melted 1 egg 1 1/4 cups milk cooking spray Sift together flour, baking powder, salt, and sugar in a large bowl. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes. Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Wednesday, May 18, 2016
The Best Crack Cake 1 box Duncan Hines yellow cake mix 1/4 c brown sugar 1/4 c white sugar 1 box vanilla pudding instant mix 2 teaspoons cinnamon 4 eggs 3/4 c water 3/4 c oil 1/2 c white wine (really any kind) Preheat oven to 350 degrees. Mix the above ingredients by hand or hand mixer. Grease a bundt pan. Pour into pan. Bake for one hour. When cake comes out of the oven... Melt 1 stick butter into 1 cup sugar and 1/4 cup wine. Pour over hot cake. Cool. Flip out of pan onto plate and serve.
Tomato-Cucumber Mozzarella Salad 3 medium tomatoes, chopped 1 English cucumber, quartered and cut into 1/4-inch slices 1 small green pepper, chopped 1/4 cup thinly sliced onions 12 pitted Greek olives, sliced 2 tablespoons minced fresh parsley 1 tablespoon minced fresh basil 1/3 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons balsamic vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon pepper 4 ounces fresh mozzarella cheese, cubed In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil. For dressing, in a small bowl, whisk the oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon. Yield: 8 servings
Crock Pot Chicken and Stuffing 1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty) 8 oz. sour cream 1 (6 oz.) box Stove Top stuffing mix* ¾ cup water 1 (16 oz.) bag frozen green beans 3-4 large chicken breasts, salted and peppered if desired. Place the chicken on the bottom of the crock pot. Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken. Place the string beans either on one side of the crock pot or over the stuffing. You'll want to mix the stuffing periodically if possible- I don't mind mixing the string beans in with the stuffing but if you'd prefer that they remain separate, place the string beans more to the side. Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you're leaving for the day, add the remaining water when you return if you feel you need it. Cook on high for 4 hours, or on low for 6-7. *No need to cook the stuffing mix prior to adding to crock pot
White Chicken Cheesy Enchilada Bake 6-8 tortillas (enchilada or burrito size) 2-3 cups cooked chicken 4 cups shredded Mexican blend cheese 3 tablespoons butter 1 1/4 cups chicken broth 10 oz. can cream of chicken soup (or substitute with homemade cream of chicken soup) 1 cup sour cream 4 oz. can chopped green chiles 1/4 tsp. pepper 1/4 tsp. salt Heat oven to 350. Fill each tortilla with shredded chicken, and add a tablespoon of cheese. Roll tortillas and put in baking dish seam side down. Over medium heat, melt butter. Add flour and whisk until thoroughly combined. Add chicken broth, cream of chicken soup, chiles, sour cream, salt and pepper. Continue to whisk for an additional five minutes, until sauce is heated through and smooth. Pour sauce over enchiladas (I covered all of them), and then sprinkle remaining cheese on top. Bake 25-30 minutes. Enjoy!
Cream Cheese Peach Pie Delight 1 package of white or yellow dry cake mix 1/3 cup butter, room temperature 2 large eggs, divided 29 ounce can of peach slices, drained 8 ounces of Cream Cheese, room temperature 1/3 cup of sugar 1 teaspoon Vanilla Extract Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers
Tuesday, May 17, 2016
Mexican Squash and Ground Beef Casserole 1 lb ground beef or 1 lb Italian sausage 1 tablespoon oil 3 medium yellow squash, sliced 1 small onion, sliced 1 garlic clove, minced 1 (14 1/2 ounce) can diced tomatoes, undrained (OR 1 pint fresh tomato, diced and 1/2 cup water) 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon smoked paprika salt and pepper 1 cup cheddar cheese In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside. Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender. Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper. Turn mixture into an oven proof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.
MUSHROOM SWISS BURGERS (GRILLED) 1 1/2 pounds lean ground beef 1/2 teaspoon seasoned meat tenderizer salt and pepper to taste 2 teaspoons butter 2 (4 ounce) cans sliced mushrooms, drained 2 tablespoons soy sauce 4 slices Swiss cheese 6 hamburger buns Prepare a grill for medium heat. Lightly oil the grate. Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside. Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm. Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.
WATERMELON MARGARITAS 1/2 cup white sugar 1/2 cup water 3 strips orange zest 2 cups cubed seeded watermelon 3/4 cup white tequila 1/4 cup lime juice salt or sugar for rimming glasses (optional) 1 lime, cut into wedges 2 cups crushed ice, or as needed Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely. Place watermelon in a blender or food processor. Pulse until pureed. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice. Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar. Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve.
Zucchini or Yellow Squash Casserole 1 medium bell pepper, cut in 1/2 in cubes 1/4 cup margarine 1 medium onion, diced 2 medium zucchini or 4 small yellow squash 1 (16 ounce) cans tomatoes 4 slices bread, toasted and cut in small cubes 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic salt 1/2 teaspoon oregano parmesan cheese Saute onions & bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed. Saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes. Add bread cubes and seasonings. Put in 2 quart casserole,sprinkle top with parmesan cheese. Bake at 350 for 30 to 40 minutes.
Crock Pot Melt-In-Your-Mouth Cube Steak & Gravy 1 lb cube steaks (about 4 pieces) or 1 lb round steak 3 (3/4 ounce) envelopes beef gravy (beef, mushroom beef, herbed beef, mushroom...mix and match to your liking) or 3 (3/4 ounce) envelopes mushroom gravy ( beef, mushroom beef, herbed beef, mushroom...mix and match to your liking) 3 cups water 1 onion, sliced (optional) sliced mushrooms (optional) 2 white potatoes, peeled and quartered (optional) Place the meat in the bottom of your crockpot. On stovetop, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crockpot. If you are adding onions and/or mushrooms, add them also. Cook, on LOW, for 8 hours. *You can also use round steak and add peeled, white potato quarters.
Club Pasta Salad 2 cups uncooked shell pasta 1 (1 ounce) packet hidden valley ranch dressing mix 1/4 cup bacon bits 1/2 teaspoon onion powder 1/2 cup mayonnaise 1 1/2 cups cut-up cooked turkey or 1 1/2 cups chicken 1/2 cup cherry tomatoes, cut into fourths 1/2 cup julienne strips cheddar cheese 4 cups bite-size pieces lettuce Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water. Shake to drain well. Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).
Crock Pot Maple Ribs 3 lbs country-style pork ribs 1/2 cup maple syrup 1/2 cup applesauce 1/4 cup ketchup 3 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon ground cinnamon Mix everything in your crock pot and cook on low 6-8 hours.
Breakfast Skillet Potatoes 4 pieces of bacon, sliced 3 sausage links, sliced 1/2 C. chopped onion 1/2 C. bell pepper, red or green 4 C. frozen shredded hashbrown potatoes 1/4 tsp. each salt and pepper 1/2 C. shredded cheddar cheese pinch of parsley Note: When bell peppers are on sale, buy them and chopped them up and freeze. Use when needed. In a medium skillet, sauté bacon and sausage till bacon is crisp and sausage is browned. Add in the onions, peppers and hashbrowns and cook until potatoes are golden brown and veggies are tender. Add in salt and pepper and stir. Top with cheese and parsley.
Baked Sausage and Veggies 1 lb. Italian sausage (mild or hot) 3 potatoes cut into large chunks 2 carrots, peeled and cut up 1 stalk celery, chopped 1 medium onion, chopped 1 yellow squash cut into large chunks 1 red bell pepper, chopped 1 tsp. salt 1 tsp. dried basil 1 1/2 tsp. Italian seasoning 1/2 tsp. garlic powder olive oil Lightly spray a casserole dish with cooking spray. Add in the cut up veggies, pour in a little olive oil and sprinkle the seasonings in. Using your hands toss to coat all the veggies. Place the sausage across the top and cover with foil. Bake at 400 degrees for 1 hour 15 minutes. Remove and uncover, return to the oven to brown the sausage for 15 minutes, turn sausage to brown the other side an additional 15 minutes. I served ours with garlic bread and green salad.
Strawberry Cream Cake 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups buttermilk 1 teaspoon vanilla 1/2 cup butter, softened 1 1/2 cups sugar 4 egg whites 2 pounds fresh strawberries, sliced (reserve a 3-5 Strawberries for topping) 1/4 cup sugar for strawberries 2 cups heavy whipping cream 4 Tablespoons sugar for whipping cream 1 8 oz container of cream cheese, whipped Preheat oven to 350° F. Grease and lightly flour two 9-inch round cake pans. Sift dry ingredients & set aside. Combine buttermilk & vanilla & set aside. Beat butter & sugar in a large bowl for one minute. Beat in egg whites one at a time. On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour. Spread into pans & bake 20-25 minutes. Cool 10 minutes and remove from pans to cooling rack. While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little. Whip the cream with sugar until firm. Spread the whipped cream cheese over the bottom layer of cake. Layer half the berries & juices on bottom cake & cover with cream. Place the second cake layer on top, and cover with remaining berries & their juice. Cover the whole cake with remaining cream. Slice reserved strawberries in half and arrange on top of the cake.
Dorito Chicken and Cheese Casserole 3 cups cooked chicken, chopped (can use a rotisserie chicken) 1 cup sour cream 1 can cream of chicken soup 1 can of corn, drained 1/4 cup minced onion 2 cups cheddar cheese, shredded 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1 medium sized bag of nacho cheese Doritos, crushed Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.
Monday, May 16, 2016
Chicken Bacon Ranch Pasta Bake 8 ounces pasta (penne) 1/4 cup diced red onion 1/2 cup chopped green peppers 1 Tablespoon + 1 teaspoon olive oil, divided 1 teaspoon minced garlic 1 - 14 ounce can diced tomatoes 2 cups cubed, cooked chicken 1/2 cup chopped, cooked bacon 1 cup chopped spinach leaves 1 - 12 ounce can evaporated milk 2 1/2 cups shredded pepper jack cheese, divided 1/2 cup ranch salad dressing 1/2 cup shredded cheddar cheese Cook the pasta according to the package directions for al dente pasta. Drain and pour back into saucepan. Drizzle with 1 teaspoon olive oil and toss. Cover and set aside. Saute the onions and peppers in 1 Tablespoon oil for 2-3 minutes. Add the garlic, tomatoes, chicken, bacon, and spinach to the pan. Saute until the spinach leaves start to wilt. Pour the mixture into the pan with the pasta and stir. Cover and set aside again. Heat the milk, ranch dressing, and 2 cups pepper jack cheese until the cheese melts and becomes creamy. Stir in the noodles and chicken mixture. Spoon into a greased 8x8 baking dish. Top with the remaining pepper jack cheese and cheddar cheese. Bake at 350 degrees for 20 minutes. Broil for 2-3 minutes to brown the cheese. Keep a close eye on it while broiling. Serve hot. Makes 6 servings. Notes *This dish has a slightly spicy taste to it. Feel free to substitute your favorite cheese for the pepper jack.
Peanut Butter Chocolate Chip Cheesecake Apple Nachos 1 oz. cream cheese, at room temperature 1/4 cup plain Greek Yogurt 2 teaspoons honey 1/4 teaspoon vanilla 1 apple, sliced 2 teaspoons Peanut Butter 2 teaspoons mini chocolate chips In a small bowl, blend together the cream cheese, Greek yogurt, honey, and vanilla. You can use a spoon or spatula, but I like to use the whisk attachment for my hand mixer to make it light and fluffy. Divide the apple slices between two bowls. Top each with half of the cream cheese mixture. If your peanut butter is very thick, microwave for a few seconds to soften it, then drizzle about one teaspoon over each bowl. Sprinkle about one teaspoon of mini chocolate chips over each bowl.
Comforting Chicken & Noodles Crock Pot 2 can cream of chicken soup 2 can chicken broth (15 oz each) 1 stick butter or margarine 1 lb chicken breasts (fresh or frozen) 1 package frozen egg noodles (24 oz) I used Reames. In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours. Take the chicken out and shred. Put back in crockpot. Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)
“Frogmore Stew” or Low Country Boil 1/4 cup seafood seasoning (such as Old Bay®), or to taste 5 pounds new potatoes 3 (16 ounce) packages cooked kielbasa sausage ( or similar), cut into 1 inch pieces 8 ears fresh corn, husks and silks removed 4 pounds fresh shrimp *Optional....peeled and deveined 1 Beer (optional) Heat a large pot of water (+beer if using) over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. **Note...here in the south... we DO NOT peel the shrimp. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Jalapeno Crisps 1 cup shredded Monterrey Jack cheese 1 medium jalapeno, sliced real thin Preheat oven to 350º. Place a sheet of parchment paper on a metal cookie sheet. DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly. Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment. Press it slightly flat. Repeat 15 more times. Place a slice of jalapeno on top of each pile. Pop into 350º oven for about 10-12 minutes. I would recommend browning them a wee bit more than shown in the photo for a firmer snack to serve at parties. These are somewhat pliable if under browned. Allow them to completely cool and fully firm up before removing from the pan for best results.
Sunday, May 15, 2016
Bunco Cake 1 box chocolate cake mix (+ whatever it calls for on the back) 1 can sweetened condensed milk 1 jar hot fudge sauce 1-8 oz container of cool whip 4 Skor Bars, crushed (or Heath Bar) Make and bake cake according to box directions. As soon as it comes out of the oven, poke holes with the handle of a wooden spoon all over the cake. Pour sweetened condensed milk over the top. Let cool completely. Next spread fudge over the cake, and put in the fridge to set. When it is cool, spread coolwhip over the top and then top with crushed score bars. Refrigerate leftovers.
Sausage and Rice Casserole (serves approx. 6-8) 1 1/2 lb. hot breakfast sausage 1 small onion, chopped 1 stalk celery, chopped 1/2 red bell pepper, chopped (you can use whatever kind you have on hand) 1 1/4 C. uncooked Jasmine rice (that's what they had, but you can use long grain rice as well) 10.5 oz. can cream of mushroom soup 2 C. chicken stock 3/4 C. shredded Colby jack cheese Brown the sausage in a large skillet over med. high heat. Break up the sausage as it cooks with a wooden spoon. Drain off ay excess grease. Add in the onion, celery and bell pepper. Cook for 5 minutes. Add in the uncooked rice and stir to combine. Whisk together the soup and broth and pour into the pan. Stir to combine well. Stir in the cheese and pour into a lightly greased 2.5 quart baking dish. Cover tightly with tinfoil and bake in a 350 degree oven for 1 hour.
Mexican Inspired Chicken and Rice SUPER EASY!! 1 lb boneless chicken tenderloins 1 cup salsa 1 cup instant brown rice 1 1/3 cup water Spray a skillet with non-stick spray and cook chicken over med-high heat 4-5 minutes on each side or until done. Remove chicken and pour in water and salsa. Bring to a boil and stir in brown rice, place chicken on top. Cover and simmer for 5 minutes or until rice is tender. Remove from burner and allow to sit for 7-10 minutes )it will thicken as it sits)
Rice Salad 3 cups cooked rice cooled (I use minute rice) 1 1/2 cups grapes sliced in half 2 apples cored and chopped skins left on (I use Red delicious) 1 can pineapple chunks drained 1 cup coconut 1 cup mini marshmallows 1/2 cup of hellmann’s mayo In a large bowl add all your ingredients, add mayo and mix well, you can add more mayo if needed, should be nice and creamy. You can also add a can of mandarin oranges it goes well in this salad too, make sure its drained well
Country Ranch Green Beans ‘n Potatoes with Bacon 1/2 stick butter (4 Tbl.) 1 small sweet onion, cut into thin wedges 1 medium regular red potato, unpeeled, ½-3/4″ dice 1/4 tsp. coarse ground black pepper 3 strips crisp-cooked bacon, thinly sliced 1/2 tsp. finely minced garlic 1 1/2 tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work) 1 (14.5 oz.) can green beans, drained In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender. Add bacon, garlic, and Ranch Mix. Stir in well. Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them. Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty
Friday, May 13, 2016
Taco Pie 1 Can refrigerated crescent dinner rolls 1 lb Lean ground beef 3/4 CUP Old Thick ‘n Chunky salsa 2 Tbsp Taco seasoning mix (from 1-oz package) 1 CUP Shredded Cheddar cheese (4 oz) Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in greased 10-inch pie plate; press over bottom and up sides to form crust. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese. Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with sour cream and tomato if desired. Enjoy
Thursday, May 12, 2016
SALTED NUT SQUARES 3 cups salted peanuts (no skins), divided 2 & 1/2 tablespoons unsalted butter 2 cups peanut butter chips 14 ounces sweetened condensed milk 2 cups miniature marshmallows kosher salt or sea salt, optional Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan. Melt the butter and peanut butter chips in a large saucepan over low heat. Stir until smooth. Remove from heat. Stir in the condensed milk and marshmallows. Continue stirring until smooth and well-blended. Pour the peanut butter mixture over the peanuts in the pan. Sprinkle the remaining 1 & 1/2 cups peanuts over the top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt. Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.
BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE 1 box Betty Crocker Super Moist yellow cake mix 1 cup mashed very ripe bananas (2 medium) 1/2 cup water 1/3 cup vegetable oil 4 eggs Filling 1 box (6-serving size) vanilla instant pudding and pie filling mix 3 cups cold milk 1/3 cup creamy peanut butter Topping 1 jar (7 oz) marshmallow creme 1 cup butter, softened 2 cups powdered sugar 1/3 cup creamy peanut butter Sliced bananas Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking. In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour. Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake. Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.
Piña Colada Upside-Down Cake 1/4 c. unsalted butter 1 c. packed light brown sugar 1 c. shredded coconut 1 can (20 oz) pineapple slices in juice, drained, 2 tablespoons juice reserved 1 box Betty Crocker Super Moist vanilla cake mix 1 c. coconut milk (not cream of coconut) 1/2 c. olive oil 3 eggs Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted. Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place. In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.
SHREDDED MEXICAN CHICKEN 2 pounds chicken breasts 2 tablespoons brown sugar 1/4 cup your favorite taco seasoning 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 can (14.5 ounce) fire roasted tomatoes 1 (4 oz.) can mild green chilies Place chicken into the bottom of your slow cooker. Sprinkle with brown sugar, taco seasoning, salt and pepper. Top with tomatoes and green chilies. Cook on low for 4 to 6 hours or high for 3 to 4 hours. When chicken is done, remove chicken from slow cooker and place on cutting board. Let cool for a few minutes. Using two forks, shred chicken then place back into slow cooker to soak up the juices. Serve! NOTES *Cook time will depend on size of chicken breasts used; longer for large and shorter for smaller. *Feel free to drain chicken before adding to enchiladas, tacos, burritos as the meat is quite juicy. I like to store the chicken with the juices so it stays moist. NUTRITION INFORMATION
Tequila Honey Lime Chicken 1 tablespoon extra virgin olive oil 2 tablespoon honey 1 1/2 tablespoon tequila 2 teaspoon chili powder 1 tablespoon ground cumin 1 1/2 teaspoon paprika 3/4 teaspoon garlic powder 1 teaspoon onion powder 3/4 teaspoon salt 1/2 teaspoon pepper 1 1/2 pound boneless skinless chicken breast 2 teaspoons chipotle peppers ( in adobo sauce ) 1/2 teaspoon ground coriander ( heaping ) Red Pepper Salsa: 2 Red Bell Pepper ( large and diced ) 1/4 cups cilantro ( chopped (not packed) ) salt and pepper 1 limes ( large and juiced ) pinch chili powder to taste quinoa ( or rice to serve ) Marinade: In a bowl or large ziploc bag, add the olive oil, honey, and seasonings. Mix well. Add the chicken and toss to completely cover. Seal bag or cover bowl with cling wrap and let marinade for at least 4 hours or overnight. Preheat grill to medium heat. Add chicken and grill until cooked through or 165 degrees F. Set chicken on cutting board and let sit for 5 minutes to let the juices redistribute. Slice thin. Red Pepper Salsa: Meanwhile, in a small bowl, combine all the ingredients for the salsa and set aside until chicken is done. To Serve, place sliced chicken on plate and top with salsa. Serve with cooked rice or quinoa, if desired.
Graham Cracker Chocolate Chip Cookies 1/2 CUP Butter, room temperature 1 CUP Brown sugar 2 tsp Vanilla 1 Egg 1 1/2 CUPS Graham cracker crumbs 3/4 CUP All purpose flour 1/2 tsp Baking soda 1/4 tsp Salt 1 CUP Chocolate chips Preheat oven to 350°F. In the bowl of a stand mixer, cream together the butter and sugar until creamy. Beat in the vanilla and egg until well combined. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined. Stir in the chocolate chips. Grease pan with cooking sray. Bake for 7 minutes. Cookies will look slightly underdone, but should set up nicely as they cool.
Peach Cake Recipe 1 3/4 cups white flour (bread flour recommended) 1/4 cup sugar 1/2 teaspoon salt 1 package active dry yeast 2 tablespoons butter, softened 1/2 cup hot water 1 egg 1/4 cup seedless raspberry jam Sliced fresh peaches (about 5) In a large bowl, combine ½ cup flour, sugar, salt and undissolved yeast. Add butter and beat for a few seconds on medium speed. Gradually add hot water and beat for 2 minutes on medium speed, scraping sides of bowl. Add egg and ½ cup flour, and beat on high speed for 2 minutes, scraping down sides of the bowl. Mix in remaining ¾ cups flour, mixing until smooth and elastic. Roll into ball, let rest for 5 minutes, spread in bottom and up the sides of a cookie sheet or 9x13 pan. Let rise until doubled in volume, about an hour. Meanwhile, peel and slice peaches. Press dough down a little and spread with raspberry jam. Assemble peaches on top of dough, sprinkle with about ¼ c. sugar. Top can be glazed with a little melted peach or apricot jam if desired. Bake at 350° until dough is done and edges are browned, about 25 minutes. Sprinkle with powdered sugar, if you like.
Nutella Gooey Butter Cake For the Cake 1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix 1 large Egg 1/2 cup butter, melted For Filling 8 oz cream cheese, softened 2 large eggs beaten 1 cup Nutella 1 teaspoon vanilla 2 cups powdered sugar Heat oven to 325° F and lightly grease 13x9-inch pan Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers. For Filling: Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Then slowly and powdered sugar and beat until smooth. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey) Dust with powdered sugar on top after cake has cooled.
Coconut Water Ginger Lemonade 2 liters coconut water 1 cup lemon juice 1/3 cup grated ginger 1/2 cup coconut nectar 1 cup ice lemon slices mint leaves Place the first four ingredients in a large pitcher. Mix well. Add lemon slices and torn mint leaves. Allow to sit in the refrigerator for 30 minutes. Garnish with extra lemon slices and mint leaves.
STIR FRY CHICKEN & ASPARAGUS 2 teaspoons reduced-sodium soy sauce 1 teaspoon honey (raw) 2 teaspoon olive oil 1 large bunch of asparagus cut into 1" pieces (approx. 3 cups) 1 teaspoon minced garlic 1/2 cups chopped onion 2 1/2 cups cooked chicken breast cut into thin slices or chunks 2 tablespoons of bacon bits Shredded parmesan Cheese In a small bowl, combine soy sauce and honey. Set aside. Heat the oil in a large skillet over medium heat. Add the asparagus, onion, and garlic. Cook for approx. 4 minutes. Toss in the chicken, soy sauce mixture, and bacon bits. Heat thoroughly. Sprinkle cheese on top. Enjoy
MONTEREY SAUSAGE PIE 1 pound Bulk Pork Sausage 3 teaspoons Minced Garlic 2-1/2 cups Shredded Monterey Jack Cheese, Divided 1-1/2 cup Milk 3 whole Eggs 3/4 cups Biscuit/baking Mix 3/4 teaspoons Rubbed Sage 1/4 teaspoons Pepper In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-inch deep-dish pie plate. In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. Bake at 400°F for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting
Breakfast Skillet 2 medium red potatoes or 1 large brown potato, peeled and cut into cubes 2 teaspoons olive oil 2 teaspoons cumin fresh ground black pepper, to taste 1⁄2 cup green pepper, diced 1⁄2 cup onion, diced 1⁄2 cup mushroom, diced 1 roma tomato, diced 2 tablespoons cheddar cheese, shredded 2 eggs Preheat oven to 350°F. Combine potato cubes with cumin and black pepper. Drizzle olive oil over potatoes, and mix well. Place on a baking pan and bake for 30 minutes, until browned and crispy. When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms. Remove from heat, add tomato, and set aside. Prepare the eggs any way you like (I like them over-medium). When potatoes are done, mix well with veggies. Sprinkle with cheese. Place eggs on top and enjoy!
Wednesday, May 11, 2016
Quick and Easy Honey Nut Cheerios 2 tablespoons butter 1 cup sugar 1/2 teaspoon salt 1 cup Honey Nut Cheerios 1/2 cup sunflower seeds Line a baking sheet with parchment paper and spray with nonstick cooking spray. In a nonstick saucepan over medium high heat, melt butter until foamy, stir in sugar and salt, and continue cooking until sugar dissolves and becomes golden brown, about 4 minutes. Carefully remove saucepan from heat, stir in Honey Nut Cheerios™ and sunflower seeds then quickly pour out mixture on prepared baking sheet and with bake of spoon evenly spread into a layer. Refrigerate for at least 20 minutes, break into pieces, and serve.
PIÑA COLADA COCONUT FLUFF One 3.4-ounce vanilla instant pudding mix packet One 20-ounce can crushed pineapple, NOT drained One 8-ounce container Cool Whip, thawed 1 teaspoon rum or rum extract 1 cup shredded sweetened coconut 1/2 cup chopped, toasted pecans 2 cups mini marshmallows Toasted coconut flakes, for the top (optional) In a large bowl, mix the crushed pineapple, including the liquid, with the vanilla pudding mix until incorporated. Add the Cool Whip, rum, shredded coconut, pecans and marshmallows. Chill for 1 hour. If desired, add the toasted coconut just before serving.
Porcupines in a Skillet 1 lb. ground beef 1 pkg. dry onion soup mix 1 1/2 c. hot water 3/4 c. uncooked rice 1 (16 oz) can tomatoes 1 c. shredded cheese 1 small can mushrooms (optional, I don't normally add these) In a large skillet, crumble beef and brown. Drain and stir in onion soup mix, water, tomatoes (optional mushrooms). Add rice and stir. Cover and cook on low heat for 25 minutes or until rice is tender. Sprinkle with cheese, melt and serve.
Crab Salad 8 ounces imitation crab meat 8 ounces fat free cream cheese 3/4 cup mayonnaise 1/4 cup celery, finely chopped 1/4 cup green onion, finely chopped 2 tablespoons lemon juice Blend cream cheese, mayonnaise and lemon juice. Chop crab meat into bite size pieces. Add remaining ingredients and mix well. Serve cold.
CRISPY OVEN BAKED CHICKEN DRUMSTICKS WITH GARLIC MAYONNAISE 8 chicken drumsticks 1 tablespoon baking powder 1/2 tablespoon kosher salt Garlic Mayo Sauce 2 teaspoons ketchup 3 tablespoons Japanese mayonnaise 2 teaspoons honey 1 teaspoon garlic powder Put the chicken drumsticks in a large mixing bowl and mix well with baking powder and kosher salt. Rest the drumsticks in fridge for at least 1 hour (recommend 8 hours). The longer you rest, the crispier the skin will become as the baking powder will have more time to do the magic. Preheat oven to 450F. Put the chicken drumsticks onto a rack and into oven for 55 minutes to 1 hour. Flip the drumsticks once every 20 minutes. In a large mixing bowl, mix all the garlic mayo sauce ingredients together. Remove the drumsticks from oven and ensure the internal temperature is 165F. Toss the drumsticks with the garlic mayo sauce in a large mixing bowl while the drumsticks are still piping hot. Serve Immediately. NOTES If you don't have Japanese mayo, you may substitute it with 3 tablespoons of regular mayo + 1 teaspoon honey.
Pink Cloud Salad 20 oz crushed pineapple 3 oz cherry (jello) 1/2 cup cold water 16 oz cottage cheese 9 oz cool whip 1/2 cup chopped pecans In a large sauce pan mix the pineapples and cherry jello, bring to a boil,add 1/2 cup cold water Let mixture Chill until soft set,fold in cottage cheese, cool whip&pecans Chill until congealed firm
JALAPENO RANCH DRESSING 1 large jalapeno pepper, diced 1-2 Tbsp roughly chopped pickled jalapeno slices (Adjust to your taste) 2 medium garlic cloves 2 Tbsp roughly chopped sweet onion 1 Tbsp fresh lime juice 1 1/2 cup real mayonnaise 1 cup buttermilk 1/2 cup sour cream 1/3 cup fresh cilantro leaves, loosely packed 1 1/2 tsp garlic salt 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp sugar 1/4 tsp lemon pepper In a food processor or stand blender, roughly chop the jalapeno pepper, pickled jalapenos, garlic cloves, chopped onion and lime juice. Add the mayonnaise, buttermilk, sour cream, cilantro, garlic salt, onion powder, garlic powder, sugar and lemon pepper. Process until fully combined. Pour into a mason jar and chill overnight. Shake well before serving, Use within 7 days of making. NOTE,,To adjust the heat, when chopping the raw jalapeno, leave the seeds to add more spice or remove with a spoon for a milder taste.
Hamburger & Fries Spice Makes about 6oz 1/4 cup salt 2 Tablespoons paprika 1 Tablespoon garlic powder 1 Tablespoon garlic salt 1/2 Tablespoon cumin 1/2 Tablespoon pepper 1/2 Tablespoon dried basil 1/2 Tablespoon dried parsley 1 teaspoon chili powder 1 teaspoon onion powder Pour all ingredients into a jar. Seal the jar and shake until all spices are well combined.
Strawberry Cream Cake 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups low fat buttermilk 1 teaspoon vanilla 1/2 cup butter, softened 1 1/2 cups sugar 4 egg whites 2 pounds fresh strawberries, sliced (reserve a 3-5 Strawberries for topping) 1/4 cup sugar for strawberries 2 cups heavy whipping cream 4 Tablespoons sugar for whipping cream 1 8 oz container of cream cheese, whipped Preheat oven to 350° F. Grease and lightly flour two 9-inch round cake pans. Sift dry ingredients & set aside. Combine buttermilk & vanilla & set aside. Beat butter & sugar in a large bowl for one minute. Beat in egg whites one at a time. On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour. Spread into pans & bake 20-25 minutes. Cool 10 minutes and remove from pans to cooling rack. While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little. Whip the cream with sugar until firm. Spread the whipped cream cheese over the bottom layer of cake. Layer half the berries & juices on bottom cake & cover with cream. Place the second cake layer on top, and cover with remaining berries & their juice. Cover the whole cake with remaining cream. Slice reserved strawberries in half and arrange on top of the cake. Makes 12 Servings
Tuesday, May 10, 2016
Oven-Baked Frito Pie 1 lb. lean ground beef 1 can (16 oz) chili beans 1 can (8 oz) tomato sauce 1 can (15 oz) diced tomatoes 1 envelope low sodium taco seasoning 1 cup shredded cheddar cheese 3 1/2 cups corn chips (Fritos) 1 1/4 cup fat free sour cream Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.
Skillet Fried Corn 4 ears of fresh corn, shucked and cleaned 4 strips of thick cut bacon 2 T. butter 1/2 C. diced red bell pepper 1/4 C. heavy whipping cream salt and pepper to taste Steady the corn in a bowl and carefully cut the kernels off, close to the cob and then scrape down the cob with a butter knife to get the milk from the cob before discarding, set the kernels aside. Cut up the bacon and fry it in a med. size skillet till it is crisp. Remove the bacon to a plate and leave 3 T. of the bacon grease in the pan. Put the rest in a jar and keep it in the fridge for future use. With the heat being on med. high add the corn to the bacon grease and stir to coat well. Add the bell pepper and the butter. Continue to cook, stirring so it doesn't stick for 15 minutes. Add the heavy cream and stir to get all the yummy bits from the bottom of the pan. Cook for about a minute, the cream will absorb into the corn. Remove from the heat, season with salt and pepper to taste and them stir in the bacon just before serving.
Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Pineapple Pecan Cake with Cream Cheese Frosting 2 cups flour 2 cups sugar 2 teaspoons baking soda 2 eggs 20 oz can crushed pineapple with juice 1 cup chopped pecans (optional) Icing: 1 stick butter, softened 1 8 oz cream cheese softened 2 cups confectioners sugar 1 tablespoon vanilla Cake: Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9x13 inch baking pan. Bake in a preheated 350 degree oven for about 35 minutes or until toothpick comes out clean. Cool completely. Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.
Strawberry Lemonade Poke Cake 1 box of Yellow Cake mix 1/2 cup of oil 3 eggs 1 cup of lemonade Zest of two lemons 1 10.5 oz jar of lemon curd 1 pound of fresh strawberries, sliced Juice from one lemon 1/2 cup of granulated white sugar, divided 2 cups of heavy cream 1 teaspoon of pure vanilla extract In a medium bowl, combine strawberries, juice of one lemon, and 1/4 cup of sugar. Cover bowl and set aside to marinate. This step can be done several hours ahead of time, or overnight in the refrigerator. Preheat oven to 325 degrees. Grease just the bottom of a 9x13 glass baking dish. Prepare cake according to package directions, substituting lemonade for water and adding lemon zest to batter. Use shortest recommended baking time on package as cake will brown a little quicker with the addition of the sugar in the lemonade to the batter. Remove cake from oven and let cool. Once cake is cooled, use a large straw or the handle of a wooden spoon to poke holes all over cake. Strain juice from strawberries into a small bowl and combine with lemon curd. Pour lemon curd and strawberry mixture over cake and smooth down into holes. Layer strawberries on top. In the bowl of a stand mixer with whisk attachment, combine very cold heavy cream, 1/4 cup of sugar and vanilla extract. Whip until soft peaks form. Layer whipped cream over top of strawberries. Refrigerate for several hours or overnight. Notes The egg, oil and lemonade amounts may vary if you are using a different yellow cake mix. Follow ingredient amounts on cake mix box to prepare cake, substituting lemonade for water.
Ranch Chicken Quesadillas 1 Large Chicken Breast 4-6 Tortilla Shells 1 Tablespoon Cooking Oil of Choice 1/2 Cup Ranch Dressing Handful Cheddar Cheese. Handful Pepper Jack Cheese. Franks Hot Sauce to taste (Optional) Should make 2-3 Quesadillas Brown each side of chicken breast in oil then pour ranch dressing over the chicken. Turn to coat then cover and simmer on low till done (depending on the size of the chicken breast it should only take about 6 minutes or so) A nice sauce will form in the pan. Shred chicken into thin strips and then put back into the ranch sauce and let sit for 10 minutes. Spray one side of your tortilla shell with butter spray and place butter side down in your quesadilla maker or pan. Put chicken and sauce to cover the tortilla shell. Put both cheeses on top of the chicken. Sprinkle some Franks hot sauce on top if you would like. Place another tortilla shell on top of that and spray. Cook till nice and brown. Wait a few minutes before cutting
JALAPENO MAC & CHEESE 14 ounces elbow macaroni 1/4 cup butter 1/4 cup flour 2 1/2 cups milk 1/4 teaspoon salt 4 ounces shredded Monterey Jack cheese 4 ounces shredded smoked gouda cheese 4 ounces shredded cheddar cheese 1/3 lb prosciutto (sliced) 2 jalapeño peppers (seeded and sliced) 1/2 cup breadcrumbs (buttered) Tip:If you want the maximum amount of the spice leave the seeds in the jalapeño peppers. Step 1: Preheat the oven to 400 degrees. Lightly grease a 9×13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook according to package directions. Step 2: While the water is coming to a boil for the pasta, in a large saucepan melt the butter over medium heat. Add the flour and whisk together. Cook for 1 minute. Slowly pour in the milk, a little at a time while whisking constantly until the milk is incorporated. Cook while whisking for about 4-5 minutes or until the mixture thickens. Remove the milk mixture from the heat and stir in the cheeses until melted. Drain the pasta and toss it with the cheese sauce. Stir in the prosciutto and jalapeño peppers. Pour the mixture into the prepared casserole dish. Top evenly with buttered breadcrumbs. Step 3: Place into the oven and bake at 400 degrees for 20 minutes or until bubbly and the breadcrumbs are golden brown.
Italian meatloaf 1 lb. ground beef 1/2 lb. ground mild Italian sausage 1 small onion, finely chopped 1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer) 1 tsp. olive oil 1 tsp. Worcestershire sauce 1 clove garlic, minced 1/2 tsp. oregano 1/2 tsp. basil 1/2 tsp. parsley 1 egg, beaten 3/4 C. Italian bread crumbs 2 slices white bread, crumbled 1 T. milk 8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping 1/4 C. parmesan cheese 1 C. marinara sauce, plus 1/2 -3/4 C. more for topping In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping. Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours. Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf. Mine was about 2" thick.
Taco Balls (for the Taco Balls) 1 lb hamburger, no more than 10% fat ½ cup chopped onions 1 package of taco seasoning (or what you usually use for 1 lbs of beef) 1 tsp. garlic salt or onion salt 1 cup of "cooked" Mexican or white rice 2 eggs, beaten 12 oz bottle of red or green taco sauce (any brand, whatever level of heat you like) 1 can of condensed cheese soup (I use Campbell's) 8 - 12 oz shredded Mexican cheese blend (or whatever cheese you love for tacos) Serve With Your Favorite Taco Toppings: (examples) additional Mexican Rice tortillas (we love to stuff warm tortillas with taco balls) chips guacamole salsa sour cream onions tomatoes olives lettuce Preheat the oven to 350 and spray a 9x9 baking dish with nonstick spray. Set aside. Crumble the beef into a bowl. Add the chopped onions, taco seasoning, garlic or onion salt, rice and eggs. If desired use food service gloves or spray your hands with nonstick cooking spray. Use your hands to mix the contents of the bowl until combined but do not over mix. Divide the meat into 9 portions and form into balls. Place in the prepared pan and bake at 350 F degrees for 20 minutes. In a medium bowl whisk together the taco sauce and cheese soup. After the balls have baked for 20 minutes spoon the sauce over the balls. •Sprinkle the cheese over the top and bake another 20 minutes. **Notes This recipe freezes really well! Prepare it and bake according to directions. Cool down and freeze. When ready to use, just thaw and reheat in the oven and they are wonderful!
Monday, May 9, 2016
Homemade Jalapeño Salt 4 #Jalapeño Peppers 2 Tablespoons Salt, I used Kosher Cut Jalapeño pepper into 1/2 inch slices, place in food processor, process until they are the consistency of the Salt. Spread onto a baking sheet and bake at 200 degrees for 1 hour turning every 15 - 20 minutes. Depending on your oven, the time to dry out may be shorter or longer. Once the peppers are all dried out remove from oven and place back in the food processor. Add the salt and process until well blended. Now you have your own flavored salt.
Spicy Avocado Chimichurri Salsa 1/2 cup fresh parsley leaves, packed 1/2 cup fresh cilantro leaves, packed 3 cloves garlic, minced 1/2 teaspoon salt 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 1/3 cup fresh lime juice 1/2 cup extra virgin olive oil 1 large hass avocado, peeled, pitted and chopped Pulse parsley, cilantro, garlic, salt, oregano, and red pepper flakes in a food processor until smooth. Add lime juice and olive oil and pulse until well combined. Add the chimichurri sauce and avocado to a large bowl and stir gently to combine. Serve with tortilla chips.