Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Thursday, June 30, 2016

BBQ Pork Ribs

BBQ Pork Ribs If you want some good bbq, but you don't have a big fancy smoker or grill, you can make some good bbq in the oven. In the recipe I use pork spare ribs, but you can use Boston butts, baby back ribs or even a pork loin. Just watch your cooking times and check the internal temperature of the meat. 2 lbs pork spare ribs liquid smoke apple cider vinegar garlic powder salt & pepper bbq sauce of your choice Preheat oven to 250 degrees. Coat ribs with a few shakes of liquid smoke and vinegar. Sprinkle garlic, salt and pepper on all sides of the ribs. Place in a baking dish and cover with foil. Bake for about 3 hours. Remove foil and cook for about 20 or 30 minutes or until the ribs are golden brown. Slather with sauce and recover with foil and cook another 20 to 30 minutes. Be sure to watch and not let the ribs burn once you put the sauce on them. Most bbq sauces have a good amount of sugar in them and have a tendency to burn if left too long. (I've even burnt bbq sauce in a crock pot and I didn't think that was possible!!!)

Slow Cooker Garlic Potatoes

Slow Cooker Garlic Potatoes 2 pounds new potatoes (I used an assortment of red, white & purple potatoes) 1 tablespoon olive oil, extra virgin 2 tablespoons butter 4 cloves garlic minced 2 teaspoons salt 2 teaspoons black pepper 1 teaspoon chili powder 1 tablespoon fresh parsley, chopped (optional) Spray a large slow cooker with nonstick spray Cut potatoes into bite size pieces and place into slow cooker Add in remaining ingredients to the slow cooker and stir to combine everything until potatoes are evenly coated Cover slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, or until potatoes are tender Stir potatoes every hour or so Place potatoes into a serving dish and top with fresh chopped parsley, if using

Cheesy Chicken Spaghetti

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

No Bake Rocky Road Cookies

No Bake Rocky Road Cookies 2 cups sugar 1/2 cup cocoa 1/2 cup melted butter 1/2 cup milk 3 tablespoons crunchy peanut butter 1 teaspoon vanilla 3 cups quick-cooking oats 2 cups miniature marshmallows Combine sugar, cocoa, butter, and milk in large pan and boil for 3 minutes stirring constantly. Remove from heat. stir in peanu butter, vanilla, and oats. Gently fold in marshmallows. Either spread in buttered pan or drop onto wax paper or pan sprayed with non-stick spray. Refrigerate until firm

Crab Puppies

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

Peach Upside Down Cake

Peach Upside Down Cake 3 Tb unsalted butter 3/4 cup light brown sugar 3-4 large peaches, peeled and sliced thick (like 3/4-inch thick) Cake 8 Tb unsalted butter, softened 3/4 cup sugar 1 tsp vanilla extract 2 eggs, room temperature 1 1/2 cups (210 g) flour 1 1/2 tsp baking powder, aluminum-free 1/4 tsp salt 1/2 cup (125 ml) whole milk, room temperature Notes: You can use a 10-inch cast iron skillet or a 9-inch cake pan for this recipe, although David does not recommend using a spring form pan (because you’re caramelizing butter and sugar which will likely leak and make a huge mess – like everywhere). I used a 12-inch cast iron skillet (I don’t have a 10-inch) and it worked just fine, although I would have preferred a little more cake to go with the fruit. Place 3 tablespoons of unsalted butter and the light brown sugar in your skillet or cake pan over high heat and stir until the sugar has melted. It should begin to bubble, at which point you should remove it from the heat and let it cool. Place the peach slices down in the pan in a radial pattern (just make it look nice). Preheat the oven to 350°F while you make the cake batter. Beat the 8 tablespoons of butter and sugar together until they are fluffy. Beat in the vanilla, then beat an egg in until smooth and repeat for the last egg. In a separate bowl, mix the flour, baking powder, and salt together. Stir half of the dry ingredients into the batter. Stir in the milk. Then stir in the rest of the dry ingredients until just mixed (don’t overmix the batter). Pour the batter over the peaches in the pan, spreading it around to nooks and crannies in the fruit. Bake 45-60 minutes or until the edges of the cake pull from the sides and the center is not gooey. Take the pan out of the oven and let cool 20 minutes. Flip the cake onto a plate. It’s best to do this by setting the plate on the pan and, while wearing oven mitts, inverting the pan onto the plate. The cake should release, but beware of caramelized sugar that could both burn you and make a mess. Serve warm. Serves 8-10.

Chocolate Twinkie Cake

Chocolate Twinkie Cake TWINKIE CAKE 1 box cake mix 1 can frosting Filling: 5 tablespoons flour 1 cup milk 1/4 tsp salt 1 teaspoon vanilla 1 cup granulated sugar 1/2 cup shortening 1/2 cup margarine 1/2 tsp salt Bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out! cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it's all about what you want :) In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step. In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt. When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling. this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9x13 cake. spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on. carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides. another note - the cake doesn't need to be refrigerated. it keeps fine for the normal lifespan of a cake


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, Add chicken, ½ 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.

Oven Smoked Brisket

Oven Smoked Brisket 7-11 lb. brisket, untrimmed 1-2 drops liquid smoke 1 tablespoon salt 4-6 tablespoons McCormick Montreal Grill Mate Steak Seasoning Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or in a ex large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in the refrigerator for 6-8 hours or overnight. Remove brisket from the refrigerator and let set for 1 hour. Preheat oven to 275 degrees F. Season brisket with salt and sprinkle Grill Mate Steak Seasoning on top of the fat side covering all the way to the edges. Place brisket fat side up on a rack inside of a roaster pan and cover with foil. Bake in the oven for 3 1/2 to 8 hours depending on the size. Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing. Serve with barbecue sauce. I put this in the crockpot for 8-10 hours. We did NOT need bbq sauce! Note: Cook brisket 30-45 minutes times per the pound of the brisket. 7 lb. brisket will cook for 3 1/2 hours to 5 1/2 hours. At the end of the resting time, you can slice the brisket and put it back in a baking dish and pour barbecue sauce over it and bake an additional 30-40 minutes.


CHICKEN DORITO'S CASSEROLE The kids will LOVE it!!!! 3 cooked and shredded chicken breasts 1 can of cream of mushroom (or your choice of cream of xxx soup) 2 cans of Rotel (tomato's with chili's) 1 (8 oz) bag of shredded cheese 1 bag of Dorito's Preheat oven to 350 degrees. Combine the shredded chicken, cream of mushroom soup and Rotel. Crunch up 3/4 of the bag of chips and spread on the bottom of a 9x13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top. Cook at 350 degrees until heated through and cheese is melted and slightly browned.

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins 1/2 cup butter, softened 1 (3 ounce) cream cheese, softened 2 eggs, beaten 1 cup sugar 2 teaspoons vanilla 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups blueberries 1/2 cup milk TOPPING 1/4 cup butter, softened 1/4 cup flour 1/2 cup brown sugar (packed) 1 teaspoon cinnamon In a medium mixing bowl, cream butter with cream cheese. Stir in beaten eggs, sugar and vanilla. Add flour, baking powder, baking soda and salt. Stir in blueberries. Lightly mix in milk without beating or overstirring mixture. Spoon into greased muffin tins until 3/4 full. TOPPING: Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of muffins. Bake in a 375 degree oven for 25 minutes. Cool and remove from muffin tin.

Sautéed Spinach with Bacon and Mushrooms

Sautéed Spinach with Bacon and Mushrooms 2 slices thick cut bacon, cut up 2 green onions, chopped 1 C. sliced button mushrooms 6 oz. fresh baby spinach 1/4 tsp. black pepper In a medium size skillet, add the bacon and cook until it begins to crisp up, drain off all but 1 T. of the bacon grease. Add the onions and mushrooms to the bacon and cook for 2 minutes. Add in the spinach and cook till it has wilted (about 5-6 minutes). Season with the black pepper and serve.

Asparagus Tomato and Avocado Salad

Asparagus Tomato and Avocado Salad Salad ingredients: 1 bunch of fresh asparagus 1 pint of cherry tomatoes 1 Haas avocado, ripe Dressing ingredients: 1/4 cup extra virgin olive oil 1 Tbsp whole grain Dijon mustard juice of one lemon kosher salt and fresh cracked pepper to taste Trim or snap the tough stem ends of asparagus and discard. Cut the spears into about 3 inch pieces. In a fry pan, place enough water to cover bottom bottom of pan and a pinch of salt; bring to a boil. Add asparagus to the pan, cover, and boil for three minutes. At end of three minutes, remove from heat and rinse in cold water to stop cooking. You want it to be still crisp. Drain well. Cube avocado, and place in bowl with the asparagus and the whole cherry tomatoes. In a small bowl, whisk together the dressing ingredients. Pour over salad and serve.

Twice Baked Potato Casserole

Twice Baked Potato Casserole 7 medium red potatoes - baked 1/4 tsp salt and pepper 1 lb bacon, cooked and crumbled 3 c sour cream 2 c mozzarella cheese, shredded 2 c cheddar cheese, shredded 3 green onion, sliced Cut baked potatoes into 1 inch cubes. Place half in a greased 13 x 9 baking dish. Sprinkle with half the salt,pepper and bacon. Top with half the sour cream and then the cheeses. Repeat layers. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with the sliced onion.

Cheesy Rotel Chicken Casserole

Cheesy Rotel Chicken Casserole 8 pieces Chicken Tenders 4 Tablespoons Velveeta 2/3 cups Plain Yogurt 1 can (10 Oz. Size) Rotel 1/2 teaspoons Chili Powder 2/3 cups Cooked Rice (optional) 1 can (15 Oz. Size) Beans (optional) 1 cup Shredded Cheese Fritos, For Garnish Spray a 7×11″ baking dish with nonstick spray, then line the dish with the raw chicken tenderloins. Melt the Velveeta in a large microwave safe bowl. Stir in the yogurt, Rotel, and chili powder. If you are making the casserole version of this dish, stir in the rice and beans as well. Pour the mixture over the chicken, top with shredded cheese, and bake in the oven at 350ºF for 30-40 minutes. Top with Fritos and serve with a nice, fresh salad.

YUMMY Roasted Chicken

YUMMY Roasted Chicken 8 of your favourite chicken pieces, skin on and bone- in preferable 2 tbsp soy sauce 1 tbsp light brown sugar 2 tbsp red wine vinegar 3 tbsp olive oil 4 shallots, chopped 2 cloves of garlic, minced Handful of fresh parsley Salt and Pepper Preheat oven to 425 In a large baking dish, combine marinade and toss with chicken. Season well. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked. Garnish with lots of fresh parsley

Danish Cherry Cheesecake

Danish Cherry Cheesecake 6 Tbsp. butter 2 eggs 6 ounces greek vanilla yogurt (this gives the dough a little tart flavor) 3/4 C sugar 1 tsp. vanilla 1 1/2 C flour 2 tsp. baking powder 1/2 tsp. salt 21 ounce can of cherry pie filling cheesecake: 16 ounces cream cheese, softened 3/4 C sugar Preheat oven to 350 degrees; grease a 9 x 13" pan. In a medium size bowl, melt the butter (on low heat) in the microwave. Whisk in the eggs, yogurt, sugar and vanilla. Mix in the flour, baking powder and salt. Spread batter into greased pan. Spread the cherry pie filling evenly on top, leave an inch border around the pan. In a separate bowl, mix the cream cheese and sugar together. Place dollops of the cream cheese mixture on top of the pie filling. Spread it out a little, it doesn't have to be perfect Bake for 35-40 minutes; until the edges are golden brown.


SMOTHERED CHICKEN 3 cups sliced mushrooms FRESH OR canned 2 sweet onions sliced (add a little garlic to the onions and mushrooms when you saute them) 1 Tbs butter 1 can cream of mushroom soup 4 skinless, boneless chicken breast halves 2 eggs, beaten 1 cup seasoned bread crumbs 2 tablespoons butter 3 cups mozzarella cheese, Shredded 3/4 cup chicken broth salt pepper and garlic to taste Preheat oven to 350 degrees F (175 degrees C). saute mushrooms and onions in pan with 1 Tbs butter just til tender. Dip chicken into beaten eggs, then roll in bread crumbs. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken in pan, arrange onions and mushrooms on chicken, and top with mozzarella cheese. Add chicken broth and cream of mushroom soup together and stir til blended then pour over top of mushroom, onion and chicken.. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Pork Chop and Potato Casserole

Pork Chop and Potato Casserole 1 tablespoon vegetable oil 6 boneless pork chops 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup milk 4 potatoes, thinly sliced 1/2 cup chopped onion 1 cup shredded Cheddar cheese Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Quick and Easy Chicken Enchiladas

Quick and Easy Chicken Enchiladas 3 -4 chicken breasts 15 white corn tortillas (fajita size) or 15 flour tortillas (fajita size) 3 (10 ounce) cans green enchilada sauce (I use Old El Paso) 3 -4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend mexican cheese mix) Boil chicken until it falls apart, then shred. Mix 1/2 can of sauce and a little cheese with chicken. Put other 1/2 can on bottom of 11x9 baking dish. Microwave tortillas until soft. Roll chicken mixture into tortillas. Put in pan semi-tightly. Cover with remaining 2 cans sauce. Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min). Brown top slightly or to preference.

Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake 1 stick butter -- unsalted 1 1/4 cup semisweet chocolate chips 1 cup all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1 cup light brown sugar 1 teaspoon vanilla extract 1 large egg Heat oven to 350°F. Grease and line a 9" cake pan. Whisk the flour, baking powder and salt together. Cream the butter, light brown sugar and vanilla together until well combined, about 1 minute. Beat on high for another 15 seconds. Scrape down bowl and add the egg. Blend for another 30 seconds. Add the dry ingredients and blend on low speed, then add the chocolate chips and blend until combined. Scrape into the prepared pan. Flatten batter to an even layer, smoothing it out. Bake until light golden brown and puffy, about 18 to 22 mins (mine took 19). Cool in the pan 10 mins, run a spatula around the edge to loosen. Cool completely (around 4 hours) and then turn out onto a serving platter.

Vidalia Upside Down Cornbread

Vidalia Upside Down Cornbread 1 stick butter, melted 3 large vidalia onion, sliced 1/2 inch thick (or enough to cover the bottom of the pan) 3 (8 ounce) packages Jiffy corn muffin mix 3 egg, beaten 1 cup whole milk 1 cup sour cream 1 1/2 cups grated sharp cheddar cheese 1/4 teaspoon salt Preheat the oven to 400 degrees F. In a 13x9 pan, add melted butter and onion slices. Bake for 10 minutes. In a large bowl, combine the muffin mix, egg, milk, sour cream, cheese, and salt. Remove the onions from the oven and add the cornbread mix over the top. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Loosen the edges with a knife and invert on a serving plate. Allow to cool slightly before cutting into squares.

Wednesday, June 29, 2016


LAYERED CHICKEN CHILE RELLENO CASSEROLE 2 teaspoons olive oil 1 medium onion, chopped 1 large poblano pepper, cut into 2" long strips 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 8 ounces sour cream, (reduced fat is fine) 8 ounces green salsa, (I like Herdez brand) 7 corn tortillas, cut in half 8-12 ounces Sargento 4 Cheese Mexican Blend green onions, sliced (optional) Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, chicken, chili powder, cumin, garlic powder, and salt. Stir and cook for approximately 8 minutes or until chicken is cooked through. While chicken cooks, preheat oven to 375 degrees F. Spray an 8 x 11" baking dish with cooking spray. In a medium bowl, whisk together sour cream and salsa. Now you're ready to assemble! Place a single layer of tortillas in the bottom of the prepared baking dish. Spread half of the chicken and peppers over the tortillas. Drizzle about a third of the sour cream mixture over the chicken, and then spread a handful of cheese over the sour cream. Repeat the layers in step three once more. Finally, arrange one more layer of tortillas on top. Spread the rest of the sour cream over the tortillas, and spread another handful of cheese over that. Cover casserole with foil, and bake in preheated oven for 30 minutes. Remove foil, increase heat to 400 degrees F, and bake an additional 5-10 minutes until top is brown and bubbly. (You can optionally spread a little more cheese over the top for this final baking step.) Allow to set for a few minutes before cutting and serving. Garnish with sliced green onions if desired. Recipe Notes: If you don't have an 8 x 11" pan, you can use a 9 x 13" pan. The casserole will just be a bit flatter.

Milky Way Cake

Milky Way Cake 11 Milky Way candy bars 3 sticks margarine (no, don't go and try to use butter) 2 cups sugar 4 eggs 2 1/2 cups flour 1 teaspoon baking soda 1 cup buttermilk 2 1/2 teaspoons vanilla 1/2 cup chopped nuts (I used pecans) 2 cups powdered sugar Melt 8 Milky Way candy bars and 1 stick of margarine until smooth; set aside. Cream sugar and 1 stick margarine. Add eggs, one at a time, beating until smooth. Add flour, buttermilk and soda. Add Milky Way bar mix and 2 teaspoons vanilla and chopped nuts. Bake in a greased and floured bundt pan, or angel food pan for 50-60 minutes at 325 degrees. ICING Melt the remaining 3 Milky Way candy bars and remaining stick of margarine until smooth. Add 1/2 teaspoon vanilla, 2 cups powdered sugar. (If too dry, add a small amount of milk) Spread on cooled cake.

Texas Trash

Texas Trash 8 oz package cream cheese, softened 16 oz container sour cream 2 can(s) 16 oz each vegetarian fat-free refried beans 1/2 pkg taco seasoning (you can use the whole package if you prefer) 2 c shredded cheddar cheese 2 c shredded pepper jack cheese Pre-heat the oven to 350 degrees. Mix together the cream cheese and sour cream. Stir in the refried beans and taco seasoning until well combined. Spray a 9x13-inch baking pan with cooking spray. Spread bean mixture evenly over the bottom of the baking dish. Top with the shredded cheese. Bake for 25 to 30 minutes, or until cheese has melted and is beginning to brown. Serve with tortilla chips.

Super Easy Macaroni Salad

Super Easy Macaroni Salad 2 cups macaroni (I use whatever is in my cupboard) 1⁄2 cup cubed cheese (I prefer cheddar or co-jack) 1⁄2 cup cubed ham 1⁄2 cup Miracle Whip (can sub mayo your choice) 1 tablespoon mustard Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham. Mix together cold macaroni, cheese, and ham in a bowl. In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.). Mix it all together and chill or serve immediately


OOEY GOOEY CHOCOLATE CHIP CAKE Cake Base Layer 1 (18.25-ounce) box yellow cake mix 1 egg 1/2 cup (1 stick) butter, melted Filling Layer 1 (8-ounce) package cream cheese, softened 2 eggs 1 teaspoon pure vanilla extract 1 (16-ounce) box confectioners' sugar 1/2 cup (1 stick) butter, melted Topping 1 cup chocolate chips 1 cup chopped nuts (optional) Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.

Cheesy Smoked Sausage & Potato Casserole

Cheesy Smoked Sausage & Potato Casserole 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb 4 tablespoons butter 4 tablespoons flour 2 cups milk 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 lb Velveeta cheese, diced 1/2 cup sharp cheddar cheese, shredded 1 lb skinless smoked sausage 1/8 teaspoon paprika Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.). Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350°F oven for 35-45 minutes

Hamburger Sausage Broccoli Alfredo

Hamburger Sausage Broccoli Alfredo 1 lb ground beef 1 lb bulk sausage 1 tsp oregano, dried 1 small onion, chopped 1 clove garlic, minced 10 to 12 oz fresh broccoli 1 (8-oz) block cream cheese 1/2 c heavy cream 1/2 c parmesan cheese, grated 8 oz mozzarella cheese, shredded salt and pepper to taste In a large skillet, brown hamburger, sausage, onion and garlic over a medium heat. Season to taste with oregano, salt and pepper; drain excess fat. Meanwhile, steam the broccoli until tender yet still a little crisp; season with salt and pepper. Place cream cheese in a microwaveable bowl and microwave on HIGH for about 45 seconds, until soft; whisk until creamy and smooth. Gradually whisk in the cream until smooth; stir in the Parmesan cheese. Combine hamburger, broccoli and cream sauce in a large greased casserole dish (2 ½ quart or larger). Taste test and add additional salt and pepper if desired. Top with shredded cheese. Bake at 350º for about 35-45 minutes, until bubbly around edges.A

Beef and Bean Enchilada Casserole

Beef and Bean Enchilada Casserole 15 corn tortillas (the soft ones) 1 lb. ground beef 1.25 oz. pkg. taco seasoning 4 oz. diced green chilies 16 oz. refried beans 10 oz. red enchilada sauce 3 C. monterey jack cheese (or more if you like) In a skillet, brown the ground beef breaking it up as it cooks. Drain off the grease and add the taco seasoning, green chilies and beans. Combine well and remove from the heat. Lightly spray a 9x13 pan with cooking spray. Place 5 tortillas in the bottom of the dish, arranging to cover the bottom. Top with some of the enchilada sauce and spread around. Spoon in half of the meat mixture and spread. Top with 1 C. of cheese. Repeat with another layer. Arrange the final 5 tortillas on top and spoon the remaining sauce over them and top with the remaining 1 C., or more if using, of the cheese. Bake in a 350 degree oven for 35 minutes.


BANANA PUDDING POKE CAKE 1 box yellow cake mix & ingredients to make cake . 2 box (small) instant banana pudding . 4 c milk . 8 oz whipped topping . 20 vanilla wafers, crushed . sliced bananas - use your own judgment . First step prepare cake in a 9 x 13 pan be sure to follow the directions on box. One time is golden, move out from oven after that let cool for about 5 to 7 mins. Step tow After all that and when just slightly cooled, you need to use the handle end of a wooden spoon to poke holes into the baked cake.And be sure , don't be shy; and next make the holes big enough for the pudding to seep into & go deep enough with the spoon that you hit the bottom of the pan. Step 3 : Now after all that prepare pudding mixture. and mix 4 cups of milk & also pudding mix, then whisk till fully mixed & there are no lumps. Step 4 : After all that and in this step pour pudding mixture over entire cake.Then next spread evenly, and filling all holes. Step 5 : Now you need to refrigerate about 2 hs or till set. Step 6 : Finally step , Now top using sliced banana, whipped topping, & also crushed vanilla wafers


LEMON BUTTER BAKED SHRIMP 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced (my addition) 1 packet of Good Seasons Italian all natural seasoning 1 1/2 lemon, sliced into circles 1 Tbs. dried parsley leaves 1 tsp. black pepper, ground Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish. Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that. Bake uncovered in the preheated oven for 15 minutes.


PINEAPPLE CAKE 1 yellow cake mix 1 small box vanilla pudding mix 4 eggs 1/3 cup oil 20 oz. can crush pineapple, divided Glaze 1/4 cup butter 3/4 cup crushed pineapple 2 cups powder sugar Preheat oven to 350⁰F. Grease and flour Bundt pan or angel food cake pan. Set aside ¾ cup of crushed pineapple for glaze. In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean. For glaze; in small sauce pan melt butter add the ¾ cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

Super Easy Lime Bars

Super Easy Lime Bars For the pastry base 1 cup cold butter, cut in small pieces 1/2 cup sugar 2 cups flour For the lime layer 1 1/2 cups sugar 1/4 cup flour 4 eggs zest of two limes, very finely chopped juice of 4 to 5 small limes (around 2/3 to 3/4 cup juice) To make the pastry base Using a pastry cutter or in a food processor blend together the butter sugar and flour. Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan. Bake for 20 to 25 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) For the lime topping Simply whisk together the sugar flour, eggs, zest and lime juice until the sugar is dissolved. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base. Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. The bottom should just be beginning to brown slightly at the top edges. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.

Chocolate Velvet Cake

Chocolate Velvet Cake 1 cup sifted all purpose flour 1 1/4 cups sifted cake flour 1/2 cup cocoa 1/2 teaspoon baking soda 1 1/2 tsp baking powder 1 teaspoon salt 1 1/2 cups sugar 2/3 cup vegetable oil 1/3 cup vegetable shortening at room temperature 1 tsp vanilla extract 3 large eggs 1 1/2 cups buttermilk For the Simple Vanilla Frosting 4 cups icing sugar (powdered sugar) 3/4 cup butter 2 tsp vanilla extract 1-2 tbsp milk Sift together both flours, cocoa, baking soda, baking powder, salt and sugar. Set aside. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy Beat the eggs in one at a time. Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely before frosting. To make the Simple Vanilla Frosting Mix together the icing sugar and butter until crumbly, then beat in the milk and vanilla extract until the frosting reaches a light spreadable consistency. If you want to frost the sides of the cake as well, I'd recommend increasing the frosting recipe by half or even doubling it if you want to pipe on borders or decorations for a celebration cake.

Easy Deep Dish Apple Crisp

Easy Deep Dish Apple Crisp For the bottom apple layer 8 large apples (peeled, cored, and cut into thick wedges) 2/3 cup brown sugar 1 rounded tbsp corn starch 1 tsp cinnamon 1/2 tsp nutmeg 1/4 cup melted butter 1/4 cup apple juice 1 tsp vanilla extract For the crumb topping 1 cup flour 1 cup graham cracker crumbs 1/2 cup brown sugar 1 tsp baking powder 3/4 cup butter To prepare the apple layer Mix together the brown sugar, corn starch, cinnamon and nutmeg until well combined, then toss together with the prepared apples. Next, pour the apple juice, melted butter and vanilla extract over the apples and toss together gently. Pour the apples into a greased 10 inch deep dish pie pan or a 9x13 baking dish. To prepare the crumb topping. Mix together the flour, graham cracker crumbs, brown sugar and baking powder well. Using your hands, rub the butter thoroughly through the dry ingredients. When the butter is fully incorporated press t the crumble mixture together in handfuls so that it holds together and break off chunks of crumble about the size of the top of your forefinger, all over the top of the prepared apples. Press down very lightly and bake for about 50-60 minutes at 350 degrees or until the top is golden brown and the apples are bubbling. Let stand for 15 minutes before serving. A scoop pf really good vanilla bean ice cream is incredible with this crisp.

Dry Rubbed Barbecue Chicken

Dry Rubbed Barbecue Chicken Dry Spice Rubbed Barbecue Chicken - no sauce is necessary to achieve great barbecue flavour, just a perfect blend of spices and herbs which complements the chicken beautifully. One whole chicken cut in two halves or in pieces. Bone-in breasts or legs also work well. For the Smoky Barbeque Chicken Dry Rub 3 tbsp paprika 2 tbsp smoked paprika 1 tsp chili powder 3 tbsp kosher salt 1 tbsp powdered ginger 1 tbsp chipotle powder 3 tbsp brown sugar 1 tbsp black pepper 1 tbsp ground thyme 2 tbsp ground sage or poultry seasoning 2 tbsp dry mustard powder 2 tbsp garlic powder 3 tbsp onion powder 1 tsp ground cumin 2 tsp crushed or ground fennel seed Wash and trim the chicken of excess skin and fat and pat dry with paper towels. Mix together all of the ingredients for the dry rub well and store any unused dry rub in an airtight container in a cool place or in the freezer. Makes about 2 cups dry rub. Sprinkle the dry rub liberally all over the surface of the chicken and rub in well to make good contact. Place in a large Ziploc bag/s and leave in the refrigerator for a couple of hours or overnight. Grill or slow barbeque the chicken as instructed in the NOTES below. This chicken is still excellent without wood smoking. Open roasting this chicken in the oven at 350 degrees on a wire rack is also terrific and a welcome reminder of summer when grilling season is long past. Notes SOME SUGGESTIONS FOR INDIRECT BBQ If you are using your gas grill to slow barbeque your chicken, place the meat on one side of the grill and use the burner or burners on the opposite side so that it is not directly over heat. Regulate the gas to keep the temperature at about 300-325 degrees for slow barbequed flavor. The same technique can also be used with a charcoal grill, just keep the charcoal on one side and the meat on the opposite side. You can add smoke flavor by soaking hardwood chips like mesquite, apple, cherry or hickory in warm water for about a half hour. A couple of handfuls will do. Wrap the soaked wood chips in a double layer of heavy duty aluminum foil and poke only two holes in the foil, one at either end to allow the smoke to escape. On a gas grill,I place the foil packets in a vegetable grill pan so that the packet is not sitting directly on the gas burner. On a charcoal grill, simply toss the packet directly onto the hot coals. You can add more soaked wood chip packets as they burn out, it all depends on how much smoke favor you wish to add. One or two of these packets should be enough for chicken, you don't want it to take on too much smoke flavor and interfere with the flavor of the meat.

The Ultimate Strawberries and Cream Cake

The Ultimate Strawberries and Cream Cake For the Shortcut Sponge Cake 6 eggs 1 cup sugar 3 tsp vanilla extract 1 cup flour For the Strawberry Compote 4 cups fresh or frozen strawberries, cut in quarters. 3/4 cup sugar 1/4 cup water 2 rounded tbsp corn starch For the Vanilla Whipped Cream 2 cups whipping cream 4 tbsp icing sugar (powdered sugar) 2 tsp vanilla extract You will also need one additional pound of fresh strawberries, washed, hulled and sliced. Line the bottoms of 2 ungreased eight inch cake pans with parchment paper. Preheat oven to 350 degrees F. In the bowl of an electric mixer with the whisk attachment in place add the eggs, sugar and vanilla extract.Beat at high speed until the mixture is very light and foamy and about tripled in volume. Remove the bowl from the mixture and very gently fold in the flour, a little at a time. I like to sprinkle the flour over the surface of the batter a little a t a time and gently fold in with a rubber spatula. Pour into the prepared pans and bake at 350 degrees for 25- 30 minutes or until the cake springs back at the center and a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack before splitting each layer with a serrated bread knife to create 4 layers in total. To prepare the Strawberry Compote Wash and hull the strawberries and cut them into slices. Toss the strawberries in the sugar and let sit for ½ an hour. This will help to draw the juice from the strawberries before cooking them. Bring the strawberries and sugar to a very gentle simmer for about 5-10 minutes. Dissolve the corn starch in the water and slowly add to the simmering strawberries as you stir gently but continuously. Bring the mixture back up to a gentle simmer and cook for an additional minute before removing from the heat and cooling completely. Chill in the fridge when it reaches room temperature. To prepare the Vanilla Whipped Cream Simply beat the whipping cream, icing sugar and vanilla extract in the bowl of an electric mixer until firm peaks form. To construct the cake Place the first layer on the cake plate and top with half the vanilla whipped cream and sliced berries. add the next layer of cake and then half the strawberry sauce. Continue by adding the next layer of cake, whipped cream and fresh strawberries. Add the final layer of cake and top with the remaining half of the strawberry sauce. Garnish with additional whipped cream and fresh strawberries if desired. Chill for a couple of hours before serving.

Dilly Ranch Dip for Popcorn Chicken

Dilly Ranch Dip for Popcorn Chicken 1/2 cup mayonnaise 1/2 cup sour cream 1 tbsp dried dill weed 1 tsp lemon juice 1 envelope of Hidden Valley Ranch Dip Mix 1/4 tsp garlic juice* Kosher salt, to taste Cracked black pepper, to taste Combine ingredients. Chill for 1 to 2 hours. *You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

Mexican Pizza Casserole

Mexican Pizza Casserole 1 pound Ground Beef 1 package Taco Seasoning, or use your own blend 4-8 lg Flour Tortillas, torn into four pieces 1 can Black Beans 1 can Pinto Beans 1 can Diced Tomatoes 1 can Corn 1 can Green Chiles Salsa (about a cup)* 2 cups Shredded Colby~Jack Cheese ** Possible Toppings... Lettuce, tomatoes, sour cream, guacamole and/or scallions Brown hamburger, drain and season with a couple of teaspoons your favorite taco seasoning. Drain all the cans corn, tomato, chiles and beans. Combine with meat mixture, and add salsa. Season with more taco seasoning if needed. Add salt, pepper and garlic powder to taste. In a 13X9 Casserole dish, layer meat mixture, cheese, tortillas and repeat ending with cheese. Bake for 20-30 minutes at 350 degrees or until cheese is melted and starting to get golden brown. Top with your favorite toppings and enjoy! * Add enough salsa to moisten the mixture, but not enough to make it soggy. I used about a cup, maybe a little less. ** I always use more cheese than called for. Use as much or as little as you want!

Meatball Sub Macaroni and Cheese

Meatball Sub Macaroni and Cheese Macaroni and Cheese Base: 16 oz box elbow pasta 3 tbsp butter 3 tbsp all purpose flour 1/4 cup diced yellow onion 1 tsp minced garlic 2 cups milk 8 oz cream cheese 1/2 mayonnaise 1 tsp Italian seasoning 1 cup shredded mozzarella cheese 1/2 cup freshly grated Parmesan cheese Salt and pepper Meatball Topping: 24 meatballs, cooked (or more, if you like) 2 cups spaghetti sauce 1/2 cup mozzarella cheese 1/4 Parmesan cheese Preheat oven to 350 degrees. Prepare pasta according to the box directions. Sit out cream cheese until room temperature. Combine with mayonnaise and Italian seasoning, and stir until smooth. Set aside. In a medium saucepan, melt 3 tbsp of butter, add in onion and garlic. Saute over medium heat until the onions become translucent. Add garlic and stir. Sprinkle the onion and garlic mixture with the 3 tbsp of flour, whisking until a paste forms. Slowly mix in milk, whisking until smooth. Continue mixing until it comes to a low boil. Stir in Mozzarella, Parmesan, and cream cheese mixture. Stir until melted and smooth. Add salt and pepper to taste. Combine cheese sauce and prepared pasta and pour into a greased 13X9 casserole dish. Top casserole with meatballs and pour tomato sauce over the top, Sprinkle with mozzarella cheese. Bake at 350 for 20 minutes or until the cheese is lightly brown and the casserole is hot and bubbly.

Tuesday, June 28, 2016

Beefy Biscuit Casserole

Beefy Biscuit Casserole 1 1/2 pounds Hamburger 1/2 cup chopped Onion 1/4 diced Green Chilies 1 - 8 oz can Tomato Sauce 2 t Chili Powder 1 t minced Garlic Salt & Pepper to taste 1 – 8oz can refrigerated biscuits 1 1/2 cups Cheddar or Monterey Jack Cheese 1/2 cup Sour Cream 1 Egg, beaten Brown hamburger, onion and chilies. Drain. Add Tomato Sauce, chili powder, garlic, salt & pepper. Simmer while separating dough. Pull apart biscuits into 2 layers. Press half in the bottom of un-greased 8 in baking dish. Mix ½ cup cheese, sour cream and egg. Remove meat from heat; stir in cheese mixture. Spoon into pan. Top with remaining biscuits and sprinkle with remaining cheese. Bake at 375 for 25 – 30 minutes until biscuits are golden brown.

Chicken -n- Dressin Casserole

Chicken -n- Dressin Casserole 4 chicken breasts cooked and cubed 1 pan prepared cornbread, cooled and crumbled 4 eggs, boiled, chopped 1 small onion, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 2 cups chicken broth 1 can condensed cream of mushroom soup Combine all ingredients and place in a 13x9 baking dish. Bake at 350 for about 30 minutes or until heated through.

Stuffed Pepper Casserole

Stuffed Pepper Casserole 1 1/2 lbs ground beef 2 1/2 lbs russet potatoes 1/2 onion, coarsely chopped 3 bell peppers, seeded and coarsely chopped 3 cloves garlic, minced 1 - 10.75 oz can cream of mushroom soup 1 - 10.75 oz can of tomato puree 1 teaspoon salt 4 tablespoons butter 1/4 cup milk Peel and coarsely chop potatoes. Boil in salted water 15 to 20 minutes or until fork tender. Brown ground beef in a large pan, drain grease reserving about 2 tablespoons of drippings. Add chopped onion and pepper to pan drippings. Saute until onions are translucent. Add garlic and saute until fragrant. Return drained ground beef to pan and add mushroom soup, tomato puree, and 1 teaspoon salt. Stir to combine. Simmer 10 minutes. Pour meat mixture into a greased 9X13 baking dish. Once potatoes are tender, drain and return to pot. Add butter and milk. Mix with a hand mixer until smooth and butter has all melted. Top meat mixture with mashed potatoes. Bake at 350 degrees F for 30 to 40 minutes or until casserole is bubbly and mashed potatoes have just started to brown.

Frozen Fruit Salad Dessert

Frozen Fruit Salad Dessert 1 (16 ounce) jar maraschino cherries, drained 1/4 cup cherry juice 1(8 ounce) package cream cheese, softened 1(20 ounce) can crushed pineapple 1(11 ounce) can mandarin oranges, drained 2 1/2 cups mini marshmallows 1(8 ounce) container whipped topping Drain cherries, reserving 1/4 cup juice; set aside. Combine cream cheese and pineapple with juice in medium bowl; mix on medium speed 3-4 minutes. Stir in oranges, cherries, and cherry juice. Gently fold in marshmallows and whipped topping. Spread evenly in 13x9x2 baking pan. Freeze until set. Can be made one day ahead.

Fiesta Corn

Fiesta Corn 1/2 pound bacon, chopped 5 cups frozen corn 1 red pepper, chopped 1 yellow pepper, chopped 8 oz cream cheese, cut into chunks 1/2 cup half and half cream 1 can (4 oz) green chiles 2 tsp sugar 1 tsp pepper 1/2 tsp salt In a large pot, cook bacon until crispy. Remove bacon from grease and drain on a paper towel. Discard all bacon grease except for 1 tbsp. Cook the chopped peppers and frozen corn in the same pot with the reserved bacon grease. Cook until vegetables are heated through and tender. Add in remaining ingredients. Bring to a boil, then simmer, covered for 10 minutes, stirring occasionally to mix ingredients well.

Butter Pecan Muffins

Butter Pecan Muffins 2 cups all purpose flour 3 tsp baking powder 1/2 tsp salt 1 cup chopped pecans 1/2 cup firmly packed brown sugar 1 egg 1 cup milk 1/4 cup melted butter, cooled 1/2 tsp vanilla Preheat oven to 400F Sift together flour, baking powder and salt. Add in chopped pecans and brown sugar. In a separate bowl beat 1 egg, add in milk, melted butter and vanilla. Mix well. Add wet ingredients to the flour mixture. Combine only until flour is moistened. Fill prepared muffin tin cups 2/3 of the way full. Bake for 15 minutes, or until golden brown. Yield: 10 - 12 muffins

Honey Muffins

Honey Muffins 2 cups flour 1/2 cup sugar 3 tsp baking powder 1/2 tsp salt 1 egg 1 cup milk 1/4 cup butter, softened 1/4 cup honey Preheat oven to 350F. Combine the dry ingredients together in one bowl. Combine egg, milk, butter and honey in another bowl. Add the wet ingredients to the dry and combine until moistened. Do not over-mix. Fill prepared muffin tins 3/4 full. This recipe with make 12 muffins. Bake at 350F for 15 minutes or until toothpick inserted in the center comes out clean. Allow the muffins to cool slightly before removing them from the tin.

Grilled Caesar Burgers

Grilled Caesar Burgers 1 pound ground beef 1 1/2 tbsp dried parsley 1/2 cup Caesar dressing (divided) 1/2 tsp salt 1 small sweet onion, sliced tin romaine lettuce leaves tomato slices freshly shaved Parmesan cheese 4 hamburger buns Mix together ground beef, 1/2 of the Caesar dressing and salt. Form into 4 patties. Place sliced onion on a piece of foil and drizzle remaining Caesar dressing, and fold up into a packet. Place the packet on the grill, at the same time as you do the hamburger patties. Grill patties for 5-7 minutes on each side. The onions should be done in about ten minutes. Garnish the burgers with the onions, lettuce, tomato and Parmesan cheese.

Macaroni Coleslaw Salad

Macaroni Coleslaw Salad This makes a large quantity (16 servings) so I usually cut everything in half. Salad: 7 oz dry macaroni 1 pkg of coleslaw mix (approx 14 oz) 2 sm/med onions chopped 2 ribs of celery, chopped 1 cucumber, chopped 1 green pepper, chopped 1 can water chestnuts, drained and chopped Dressing: 1 1/2 cups mayonaisse 1/3 cup sugar 1/4 cup apple cider vinegar 1/2 tsp salt 1/4 tsp pepper Cook macaroni according to package, Drain well and rinse with cold water. Mix macaroni and coleslaw mix together. Add in the chopped vegetables and mix well. In a small bowl, combine the dressing ingredients. Pour dressing over macaroni/coleslaw mix and toss well until the dressing is evenly distributed. Chill well before serving.

BBQ Beef Burgers

BBQ Beef Burgers 1 cup bread crumbs 1/2 cup milk 1 lb ground beef 1 tsp salt 1 tsp pepper 1 1/2 tbsp Worcestershire sauce 1/4 cup vinegar 3 tbsp sugar 1/2 cup ketchup 1/2 cup water 1/2 cup chopped onion 1/2 cup chopped green pepper Moisten crumbs with milk and combine with ground beef, salt and pepper. Shape into 4 - 6 patties and place in a 9x13 baking dish. Combine remaining ingredients to make the BBQ sauce. Pour over and around patties. Bake at 375F for 45 minutes.

Texas Tornado Cake

Texas Tornado Cake 1 1/2 cups sugar 2 eggs 2 cups (approx 1 can) fruit cocktail, undrained 2 tsp baking soda 2 cups flour 1/4 cup brown sugar 1 cup chopped nuts (I used pecans) Frosting 1/2 cup butter 3/4 cup sugar 1/2 cup evaporated milk 1 cup coconut Combine sugar, eggs, fruit cocktail, baking soda and flour. Mix well. The batter will be thick. Spread the batter in the bottom of a prepared 9x13 baking dish/pan. Sprinkle top with brown sugar and nuts. Bake at 325 for 40 minutes. When the cake comes out of the oven, combine the frosting ingredients (except for coconut) in a sauce pan. Bring to a boil for 2 minutes. Remove from heat and stir in coconut. Spread over top of the cake immediately.

Mexican Street Corn Salad

Mexican Street Corn Salad Dressing: 1/2 cup cilantro, fresh, chopped 3 tbsp lime juice 1 tsp salt 1/2 tsp black pepper 2 tbsp olive oil Salad 2 cups fresh or frozen kernel corn 1 cup radishes, sliced thin 1 cup cherry tomato halves 1/2 cup feta cheese crumbles Mix dressing. Combing with salad ingredients and refrigerate until ready to serve.

BLT Ranch Burgers

BLT Ranch Burgers 1 lb ground beef 1 pouch dry ranch dressing mix provolone cheese 8 slices of bacon, cooked crisp tomato slices romaine lettuce ranch dressing Prepare hamburgers by adding dry ranch dressing to the ground beef. Mix well. Form into 4 patties. Cook on an open grill to desired doneness. In the last couple of minutes, top with a slice of provolone cheese. It will melt quickly. Prepare buns by dressing the buns with ranch dressing. From bottom to top: Bun Lettuce Tomato Burger with Cheese Bacon Bun

Banana Rum Cake with Praline Frosting

Banana Rum Cake with Praline Frosting The recipe below makes a large 9x13 cake, but it can easily be halved. 1 1/2 cups brown sugar 2/3 cup butter 6 ripe bananas, mashed 1/2 cup buttermilk 4 tbsp rum 2 egg 2 1/2 cup flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp nutmeg 1/2 cup chopped pecans Pecan Praline Frosting 1/4 c butter 1/2 c dark brown sugar 8 tbsp milk 4 c powdered sugar 2 tsp vanilla 1/2 c pecans, chopped Cream together sugar and butter until creamy. Add bananas and mix again until well combined. Add in buttermilk, rum, and eggs and mix well. Add in the rest of the banana cake ingredients. Pour into a well prepared 9x13 pan and bake at 350F for 30-40 minutes until center is set and an inserted toothpick comes out clean. Allow to cool completely. For frosting - Mix together butter and sugar in a saucepan. Bring to boil. Reduce heat to medium and continue to stir and cook for 1 minute until it begins to thicken. Let it cool 10 minutes and then combine it with the rest of the frosting ingredients. Pour over top of the banana cake, spreading evenly and allow to cool and set.

Texas Armadillo Eggs

Texas Armadillo Eggs Italian sausage, cheese stuffed jalapenos, all in crispy bacon….what’s not to love? With summer grilling coming up, fire up your grill and try these out!! 4 jalapenos, cored and seeded Goat cheese (we used about 4 oz.) 1 lb ground Italian sausage (any type works, I used mild) 1/2 lb bacon Fill each jalapeno with goat cheese. Divide sausage into four patties. Press stuffed jalapeno into center of patty making sure it is completely enclosed. Wrap one piece of bacon tightly around sausage. Place on smoker at 250 for about 2 hours, place on grill on indirect heat for about 30 minutes, or place in oven at 400 for about 15-20 minutes. Remove from heat and enjoy!!

Shrimp Foil Packets

Shrimp Foil Packets 4 corn on the cobs (cut into thirds) 4 red potatoes, quartered 2 lbs. shrimp (I used peeled) 1 lb. smoked sausage, cut into small pieces 4 tbsp. butter, divided 1/2 cup chicken broth Cajun seasoning (as much or as little as desired) Salt/Pepper Cut four pieces of tin foil out from roll (about 12 inches long). Divide quartered potatoes, shrimp, corn, and sausage among pieces of tin foil. Place 1 tbsp. butter on top of each pile along with desired amount of seasoning, salt, and pepper. Tightly seal each piece of foil to create a closed packet on 3 sides. Pour in a little chicken broth into the open hole of each packet. Once broth is poured in, close up last side. Place each foil packet on a preheated grill, 400 degrees, for about 30-40 minutes making sure to flip over halfway through cooking time. Remove from grill once cooked and carefully open each packet. Pour contents onto a plate and serve!!

Easy Shepard’s PieEasy Shepard’s Pie

Easy Shepard’s Pie Pot Roast leftovers (about 1/2 the roast) Mashed Potatoes (about 4 medium potatoes, cooked and mashed) Steamed Carrots, cut into small pieces (about 2 cups worth) *or any cooked vegetable desired 1 cup cheddar cheese, shredded Salt/Pepper, to taste In an 8 x 8 glass pan, spread leftover pot roast and gravy evenly to create a layer. Add the chopped carrots on top of the meat. Pile on the mashed potatoes and spread to coat entire pan. Sprinkle cheese, salt, and pepper evenly on top and place pan in preheated oven, 350. Bake for about 30 minutes, or until bubbly and cheese is melted! Remove pan from oven and serve!!


CHEESEBURGER TAQUITOS 1 lb lean ground beef 2 tbs chopped sweet pickle OR pickle relish 3 tbs chopped onion 3 tbs ketchup 2 cups shredded cheddar cheese (feel free to add lots more if you like) 1 tsp seasoned salt (regular will do too) 1/2 tsp pepper 8 small flour tortillas (about 7-inch diameter) 2 tbs olive oil Preheat oven to 375 degrees. Spray an 11 x 7-inch baking dish with non-stick spray. Heat a large skillet. Add ground beef and onion and brown; drain off excess oil. In a medium bowl, combine the browned ground beef/onion mixture, chopped pickle, 1 cup of the shredded cheddar, the ketchup and salt & pepper. Mix well, and divide into 8 portions. Place one portion of the meat mixture in the center of a tortilla and roll up enchilada style. Place seam-side down in prepared pan. Repeat until all meat mixture is used. Drizzle olive oil over the tops of the rolls, and brush them well so the tortillas are well coated with the oil. Bake for 10-15 minutes or until tortillas are just beginning to brown. Remove from oven and distribute the remaining 1 cup of shredded cheddar over the tops of the rolls. Return to oven and bake an additional 10-15 minutes, or until cheese is melted and beginning to brown and bubble. . Serves 4


FAJITA RICE SKILLET DINNER 1 box (7 oz) beef flavored Rice-a-Roni 1 lb lean ground beef 2 tbs fajita seasoning (recipe below -OR-store bought) 1 can (4 oz) diced jalapenos (optional) 2 1/2 cups hot water 1/2 cup salsa 2 green onions, sliced 1/2 cup shredded cheddar, jack or Mexican blend cheese Fajita Seasoning: 1 tbs cornstarch 2 tsp chili powder 1 tsp salt 1 tsp paprika 1 tsp sugar 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1/4 tsp cumin If making the fajita seasoning given, mix all ingredients well in a small jar or bowl. In a large heavy skillet, brown ground beef over medium-high heat. Drain if necessary. Add Rice-a-Roni and jalapenos (if using) to ground beef in skillet, stirring to mix well. Add the hot water and seasoning packet from the box. Reduce heat; cover and cook for 15-20 minutes until rice is tender and water is almost absorbed. Add the salsa and the fajita seasoning, stirring well to blend and heat through. Top with cheese and sliced green onion. Serves 4


VEGGIE LOVER'S CREAM CHEESE SPREAD 8 oz softened cream cheese 1 tbs finely diced jalapeño pepper (optional) 3 tbs finely diced green bell pepper 3 tbs finely diced red bell pepper 1 green onion, chopped finely 3 tbs finely diced carrot 3 tbs finely diced broccoli (stem and flower) 1/2 tsp salt 1/2 tsp garlic powder pinch of sugar pinch of ground white pepper Mix all ingredients well. Refrigerate until ready for use. Makes 1 cup approximately


KICKED-UP COLE SLAW 5-6 cups shredded cabbage 1/4 cup shredded carrot 1 cup mayonnaise 1 tbs water 2 tbs cider vinegar 1 tbs garlic powder 2 tbs sugar 1/2 tsp kosher salt 1 tsp Old Bay Seasoning 1/4 tsp black pepper Place shredded cabbage and carrots in a large bowl. Mix remaining ingredients in a small bowl. Pour over cabbage and mix well to coat. Coleslaw may appear "dry," but water will release as it sets (pickles). Cover and refrigerate for at least 2 hours. The longer it sits, the more it "pickles" and there will be plenty of juice. Serves 8-10 as a side dish


MINI GRILLED STUFFED PEPPERS 1 lb package sweet mini peppers 1 8 oz package cream cheese, softened 1 cup Cheddar Blend 1 cup chopped baby kale 1 clove garlic, minced 3 slices cooked bacon, chopped 1 cup oyster crackers 1/4 cup Parmesan cheese 1 teaspoon dried basil Spray your grill grates with non stick spray. Preheat grill over medium heat. Once grill is heated, reduce heat to low. Cut each mini pepper in half, scooping all the membranes and seeds. In a bowl, combine cream cheese, cheese blend, kale, garlic and bacon until completely mixed. Spoon or pipe a tablespoon of filling into each pepper half. Chop oyster cracker in a food processor until fine crumbs form. Combine cracker crumbs, Parmesan cheese and basil in a bowl.. Sprinkle cracker mixture over peppers. Place peppers on heated grill. Grill pepper for 5-8 minutes or until cheese is bubbly and melted. Peppers should be soft, but still have a little bite to them.


BLOODY MARY SALSA 3 cups vine ripened tomatoes, chopped 1 cup onion, chopped 1/4 cup cilantro, chopped 2 teaspoons Worcestershire sauce 1 1/2 teaspoons celery salt (or to taste) 1/2 teaspoon black pepper 2 teaspoons hot sauce 2 teaspoons lime juice Combine all the ingredients in a bowl. Allow salsa to sit in the refrigerator for 30 minutes prior to serving. This allows the flavors to come together.

Apple & Cinnamon Roll Casserole

Apple & Cinnamon Roll Casserole 12.4 oz. can refrigerated canned cinnamon rolls 1 small granny smith apple, peeled and finely chopped 2 large eggs 1/4 C. whipping cream 1/4 tsp. cinnamon 1 tsp. vanilla extract chopped pecans or walnuts (optional) Take each individual cinnamon roll and cut into 4 pieces. Place the cut pieces in the bottom of a 1 1/2 quart casserole dish that has been lightly sprayed with cooking spray. Place the chopped apple over the top of the rolls. Whisk together the eggs, cream, cinnamon and vanilla. Pour over the dish. Top with nuts, if using. Bake in a 400 degree oven for 25-30 minutes or until set in the center. Place the icing in a microwave safe dish and heat for 10 seconds, drizzle over the casserole before serving.

Spaghetti Squash Casserole

Spaghetti Squash Casserole 1 spaghetti squash, halved lengthwise and seeds removed 1 tablespoon vegetable oil 1 small onion, chopped 2 cloves garlic, chopped 1 teaspoon dried basil 2 plum tomatoes, chopped 1 cup (8 ounces) cottage cheese 1/2 cup (2 ounces) shredded mozzarella cheese 1/4 cup chopped parsley 1/4 teaspoon salt 1/4 cup (1 ounce) grated Parmesan cheese 3 tablespoons seasoned dry bread crumbs Preheat the oven to 400 Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs. Bake for 30 minutes, or until bubbly and heated through.

Almond-Raspberry Meringue Bars

Almond-Raspberry Meringue Bars 1 cup butter, softened 1 egg 1/2 cup packed brown sugar 7 ounces almond paste 1/2 teaspoon almond extract 2 cups all-purpose flour 3/4 cup seedless red raspberry jam 3 egg whites 1/2 cup white sugar 1/2 cup flaked coconut Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil. To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended. Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust. In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut. Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

Chicken Alfredo Casserole

Chicken Alfredo Casserole 2 Chicken Breasts, browned and chopped 2 cups chicken broth 2 garlic cloves, minced 1 cup heavy cream 1/4 teaspoon white pepper 1/4 teaspoon salt 1 1/2 cups grated Parmesan cheese 1 lb Penne Pasta, cooked In a medium sauce pan over medium heat add broth, garlic, cream, pepper, and salt. Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.* Remove from heat and slowly add cheese. Return to stove on low and cook for 2 to 3 minutes, stirring constantly. Serve hot. *If you want a thicker Alfredo, or it doesn’t reduce to the correct thickness, make a slurry of 3 tsp corn starch and 2 tsp water. Add to boiling sauce and stir or whisk constantly until desired thickness.

Homemade Fajita Seasoning

Homemade Fajita Seasoning 1/4 cup Chili Powder 2 tablespoons Kosher Salt 2 tablespoons Paprika 1 tablespoon Onion Powder 1 tablespoon Garlic Powder 1 teaspoon Cayenne Powder 1 tablespoon Cumin Powder Mix in a bowl, and store in an airtight container until ready to use. Use about 1 teaspoon, or to taste, per chicken breast or steak when making fajitas.

Seafood Salad Sandwichs

Seafood Salad Sandwich 1 (8 oz) pkg imitation chunk Crab Classic or Crab & Shrimp Classic 2 Tbsp Mayo 2 Tbsp Sour Cream 1 tsp Lemon Juice 1/2 tsp Old Bay Seasoning Hot Dog Buns Butter In a medium bowl, break up the crab meat. Add mayo, sour cream, lemon and seasoning. Mix and refrigerate for 30 minutes to let the flavors combine. Butter the inside of the hot dog buns and toast to your liking. Fill buns with salad and serve. Note: I make this for a crowd at Wednesday Night Suppers, so I don't use a lot of onion or celery. Feel free to add your favorites, such as 2 tsp of diced red onion, 2 tsp of diced celery or 2 tsp of chopped parsley

Broccoli Salad

Broccoli Salad 2 Broccoli Crowns, cut into bit size pieces 1 pkg Cherry Tomatoes, cut in half 1/2 pkg Bacon Bits 1 cup Cheddar Cheese, shredded Ranch Dressing* Combine broccoli, tomatoes, bacon and cheese. Toss with ranch dressing until well coated. *It takes a good bit of dressing to coat the broccoli completely.

Monday, June 27, 2016

Corn Salad

Corn Salad 4 tablespoons mayonnaise 2 tablespoons red wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 2 (11-ounce) cans white shoepeg corn, drained 4 green onions, chopped 1 (4-ounce) can chopped green chilies, drained 2 Roma tomatoes, seeded and chopped In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside. In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled. Notes Use fresh corn: Cut the kernels off about 3 medium sized ears of corn and use in place of the canned.

Crock Pot Honey Mustard Chicken & Roasted Potatoes

Crock Pot Honey Mustard Chicken & Roasted Potatoes 1 whole chicken, defrosted 1/3 cup grainy mustard 1/3 cup honey 1/3 cup olive oil 1/4 cup butter, softened 3 pounds red potatoes, chopped into ½ inch pieces 1 large yellow onion, chopped 1/2 cup olive oil 1/2 tablespoon salt 1/2 tablespoon black pepper HONEY MUSTARD CHICKEN: Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve. ROASTED POTATOES: Preheat oven to 425 degrees. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together. Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes.

heesy Ground Beef and Rice Casserole

Cheesy Ground Beef and Rice Casserole 1 Can Cream of Mushroom Soup 1 Cup Long Grain White Rice 2 Cups Water 1 Cup Carrots, sliced 1/2-1 lb Ground Beef, cooked Cheddar or colby jack cheese, sliced about 9 pieces Heat the oven to 350 degrees and spray an 8x9" baking dish with nonstick spray. Stir together the soup,rice, water, carrots, and beef. Place in the baking dish and bake for 90 minutes. Top with cheese slices and bake a few more minutes or until melted.


CHICKEN WITH MUSHROOMS AND MOZZARELLA 8 boneless, skinless chicken breasts (thin-sliced) 4 cups of sliced mushrooms (or more!) 2 cans of cream of mushroom soup (10 ¾ oz cans) 3/4 cup of chicken broth 1 cup of Italian flavored bread crumbs 1 cup of shredded mozzarella cheese 2 tablespoons of butter 3 eggs, beaten 2 teaspoons of olive oil 1 teaspoon of minced garlic 1 teaspoon of garlic powder 1 teaspoon of dry basil 1 teaspoon of dry rosemary Salt and black pepper to taste Preheat oven to 350 degrees F. In a large skillet, heat olive oil on medium heat. Add minced garlic and mushrooms to pan. Sprinkle salt and pepper to taste. Cook until mushrooms are soft and cooked through, approximately 5-7 minutes. Remove mushrooms from heat and evenly spread inside a large, deep baking pan. Meanwhile, heat butter in a large skillet on medium-high heat. Mix eggs with garlic powder, dry basil, and dry rosemary in a small bowl. Dip chicken in egg mixture, then coat both sides entirely with bread crumbs. Place chicken in pan, and cook chicken until golden brown on both sides, approximately 3-4 minutes per side. (Tip: make sure chicken is dry before dipping in egg mixture to ensure breading stays on while cooking!) When finished cooking, place chicken over mushrooms in baking pan. Mix cream of mushroom soup with chicken broth in separate bowl, and then pour over chicken. Then, evenly sprinkle mozzarella cheese over chicken. Bake in preheated oven for 25-30 minutes. Remove from oven and then serve

Chocolate Layer Cake with Cream Cheese Filling and Chocolate Buttercream

Chocolate Layer Cake with Cream Cheese Filling and Chocolate Buttercream Baked chocolate cake (2 rounds) Cream Cheese Frosting 1 cup cream cheese 3/4 cup butter 1/2 tablespoon vanilla 6 cups powdered sugar Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy. spread the Cream Cheese Frosting between layers then use the Chocolate Butter cream to frost top and sides of cake Chocolate Buttercream 1 cup butter (8 ounces) 1 & 3/4 cups cocoa powder (5 ounces) 6 cups powdered sugar (25 ounces) 1/2 cup + 3 tablespoons milk 2 teaspoons vanilla In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.


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

Southern Fried Chicken Batter

Southern Fried Chicken Batter 2 beaten egg 1 cup milk 2 teaspoon paprika 1/2 teaspoon poultry seasoning 4 teaspoons garlic salt 2 teaspoon black pepper 2 cup all-purpose flour Beat the egg and milk together in a bowl. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag. Put the chicken in the bag, seal it and shake to coat it. Dip the flour-coated chicken in the egg mixture and again in the flour mixture. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. Drain it on paper towels and serve.

Spicy Crockpot Whole Chicken

Spicy Crockpot Whole Chicken 2 tsp Salt 2 tsp Paprika 1 tsp Cayenne Pepper 1 tsp Onion Powder 1 tsp Thyme 1 tsp Pepper 1 tsp Garlic Powder Whole Roasting Chicken Onion To make this Spicy Crockpot Whole Chicken you have to start by removing all the junk from inside the chicken. Once that’s finished the rest of the preparation is a breeze. I slice the onion and place it along the bottom of the crockpot. Then measure out all of the spices and mix them together. I like to begin applying the rub to the bottom of the chicken first so that once it is covered it can be placed into the crockpot. Then I make sure the rest of the chicken is coated with the spice mixture. I used every last bit of it! The paprika is what gives it the nice color. Next you just place the lid on top and set the crockpot to low and set the timer for 4 hours. If you need to you can let it cook for up to 8 hours; I’ve just never left a whole chicken in the crockpot for that long. Once the Spicy Chicken is finished cooking pull it out and let it sit for a few minutes so that it is easier to handle while cutting. I start cutting on the bottom of the chicken because that is where the white meat is and I’m not a big fan of the dark meat. The meat isn’t really that spicy, but rather it has just a nice little hint of spice to it. NOTE You can combine all of the spices and rubbing them on the chicken and letting it marinade over night in the rub.

Butterscotch Fudge

Butterscotch Fudge 2 cups granulated sugar 3/4 cup heavy cream 3/4 cup unsalted butter pinch of kosher salt 7 ounces marshmallow cream 11 ounces butterscotch chips Line an 8-inch baking dish with parchment paper. Set aside. Prepare your mixing bowl by adding the marshmallow cream and butterscotch morsels. Set aside. In a large saucepan over medium high heat, combine sugar, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat. Immediately pour hot mixture over marshmallow and butterscotch morsels in mixing bowl. Using your electric mixer, blend until smooth (and butterscotch is melted, about 1 minute). Pour into prepared baking dish. Refrigerate for 3-4 hours until firm. Cut into small pieces and enjoy.


BREADED EGGPLANT 1 medium eggplant 1/2 cup Italian Style bread crumbs 1/4 cup rated parmesan cheese 1 tsp garlic powder 1 tsp onion powder 1/2-3/4 cup House Italian dressing Slice the eggplant into 1/2-in. slices In a bowl, combine bread crumbs, parmesan cheese, garlic powder, and onion powder Put the italian dressing in another bowl Dip the eggplant into the salad dressing, then coat with crumb mixture Arrange in a single layer on a baking sheet coated with cooking spray Bake at 450° for 6-8 minutes on each side or until golden brown (7 minutes on each side was perfect for me)


PEANUT BUTTER DIP 2 cups milk 1/2 cup light sour cream 1 pkg. vanilla instant pudding and pie filling mix (3.4 oz) 1 cup creamy peanut butter 1/3 cup sugar apples Combine milk, sour cream, and pudding mix in medium bowl Whisk until smooth Add peanut butter and sugar to pudding mixture and stir until well blended Serve with sliced apples Store in refrigerator If dip becomes too thick, stir in additional milk


HOT BEAN & CHEESE DIP 8 oz package cream cheese, softened 1 cup light sour cream 2 16 oz cans refried beans (I used one traditional and one spicy jalapeno) 1.25 oz HOT taco seasoning mix 5 drops hot pepper sauce 4 oz can chopped green chilies 8 oz package shredded cheddar cheese 8 oz package shredded pepper jack cheese toppings-chopped green onions, sliced jalapenos, black olives Preheat oven to 350 degrees F In a medium bowl, blend the cream cheese, sour cream, and taco seasoning mix and mix well Mix in the refried beans, hot pepper sauce, green chilies, 1/2 the cheddar cheese and 1/2 the pepper jack cheese Transfer the mixture to an 9x13 inch baking dish Bake for 20 minutes Turn off the oven Top the remaining cheddar and pepper jack cheeses and place back in the oven for 10-15 minutes Top with green onions, jalapenos, and black olives


YUMMY POPCORN MUNCHIES 1/4 c coconut oil 1 tbsp salt (don't worry, no heart attacks here, most will stay in the bottom of the pot after corn is popped but his gets the perfect amount on the popcorn) 1 c popcorn kernels, unpopped 8 oz. pretzel peanut butter sandwiches 8 oz. chocolate almond bark 1/2 c peanut butter melt coconut oil in a large pot over med high heat stir salt into the melted oil add in the corn kernels and stir to coat in oil and salt, cover with lid (Do Not Walk Away) Holding lid on, shake the pot every few seconds remove from heat when popping slows to every couple of seconds pour into an even layer over two baking sheets melt chocolate according to directions on package mix pretzels evenly on two baking sheets melt peanut butter in microwave for 1 min drizzle chocolate and peanut butter over both baking sheets allow popcorn to sit on counter until chocolate and peanut butter harden mix and pour into a bowl to serve


HAM AND EGG SALAD CUCUMBER CUPS 3 cups cubed, cooked ham 6 hard boiled eggs 1 cup Greek yogurt 1/4 cup mayonnaise 2 tbsp spicy mustard 1/2 cup dill pickle relish 1/2 cup green onion, chopped (both green and white parts) Pepper to taste 2 large hot house cucumbers, sliced into 1 inch pieces place the ham in a food processor and process until shredded put ham in a large bowl place in eggs in food processor and chop place eggs in bowl with the ham put the remaining ingredients in the bowl keeping some of the greens of the onions to garnish mix all the ingredients together scoop out some of the center of the cucumber slices making sure to leave the bottom of the cucumber slices, creating a cup fill the cucumber cups with the ham and egg salad and top with the greens of the onions NOTES There will be extra ham and egg salad that you can serve with more cucumber salad or crackers.


SLOW COOKER HONEY GARLIC LIL' SMOKIES 1/4 cup brown sugar, firmly packed 1/3 cup honey 7.75 oz Tomato Sauce Mexican style Hot** 2 tbsp apple cider vinegar 2 tbsp soy sauce 4 large cloves of garlic, minced 28 oz. lil' smokies combine brown sugar, honey, tomato sauce, apple cider vinegar, soy sauce and garlic in a medium bowl add lil smokies to a slow cooker pour the sauce on top and cook on high for 2-3 hours until hot enjoy NOTES If you can't find this in the Mexican section of your grocery store, you can use 1 cup regular tomato sauce with red pepper flakes to taste. If you don't want the heat you can use regular tomato sauce with no heat added


JALAPEÑO CRAB DIP 1 tablespoon unsalted butter 1/2 onion, peeled and diced 8 ounces cream cheese, softened 2 cups jack cheese, divided 8 ounces crab meat 2 jalapeños, seeded and finely diced Heat a skillet over medium-high heat. Melt the butter in the skillet and then add the onions. Stir to coat the onions in butter. Cook stirring often until the onions are soft and begin to brown about 10 minutes. Remove the skillet from heat. To a mixing bowl add the cream cheese, 1 cup of jack cheese, jalapeños, crab meat, and onions. Use a fork to mix everything together until evenly combined. Transfer the mixture to a 9-inch by 9-inch baking dish. Spread the dip into an even layer, and then sprinkle the remaining 1 cup of jack cheese over the top of the dip. Bake for 30 minutes until the dip is bubbling around the edges. *If you want a golden hue to your cheese, turn your oven to broil on high and cook for 203 minutes or until your desired doneness is reached. Carefully remove the dip from the oven. Serve warm with crackers or chips.


PINA COLADA PINEAPPLE UPSIDE DOWN CAKE Coconut extract is added to the cake batter to turn the traditional pineapple upside down cake into a pina colada pineapple upside down cake. 1 box yellow cake mix 1 cup plain non fat Greek yogurt 1 cup water (I used coconut water) 2 tsp coconut extract 1/2 cup butter 1 cup brown sugar 12 slices of pineapple (it took 2 cans) 18 maraschino cherries preheat oven to 350 degrees in a small bowl mix melted butter and brown sugar pour evenly into a 13" x 9" pan in a large mixing bowl combine cake mix, Greek yogurt, water and coconut extract beat for 2 minutes arrange the pineapple slices in an even layer on the bottom of the pan and push into the brown sugar mixture place a cherry in the center of each pineapple slice and in the whole created where four pineapples meet. pour cake batter on top and spread it evenly bake for 40-45 min allow to cool in the pan for 5-10 min run a knife around the edges and place your plate on top of the pan flip but leave the pan on top of the plate so that all the brown sugar can drip down

Okra Chips

Okra Chips I started out just like I would if I were making regular fried okra. I mixed up the flour, bread crumbs and seasonings in a plastic bag... but I prepared the okra totally different. I tried to remove as much of the seeds as possible... I cut the tender cooked okra right under the cap (stem end) and slit it down through the end. I turned it and cut it again leaving four dangling 'legs' on each pod. I then took the knife and scraped out the seeds. 16 oz bag of frozen okra, thawed 1 cup bread crumbs 1 cup flour 2 tsp salt (or to taste) 1/2 tsp cayenne pepper 1/2 tsp garlic powder Oil for frying Heat oil to 350 degrees. Mix the bread crumbs, flour and seasonings in a plastic bag. Place the okra in the bag, in batches. (The okra is pretty slimy at this point and does not require an egg wash.) Seal the bag and shake to coat. Only coat as much as you are frying in one batch. I pulled each pod out by the stem end and shook off the excess coating and even wiped some around in the coating to separate the four strips so they would fry up nice and crisp. Make sure the oil is up to temp before adding okra, or the coating/breading will fall off. Gently place the okra in the oil. Cook until browned and crunchy. Remove from oil and place on paper towels or butcher paper. I used popcorn salt to season since regular salt basically bounces off the crispy coating!

Quick and Easy Drop Biscuits

Quick and Easy Drop Biscuits 2 cups all-purpose flour 2 teaspoons sugar 1 tablespoon baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 1/2 cup butter, melted 1 cup milk Preheat oven to 450 degrees F. Spray a cookie sheet with non-stick cooking spray. In a large bowl, mix all of the dry ingredients (flour, sugar, baking powder, cream of tartar, salt). Next, add milk and butter, stirring until all dry ingredients are just blended - it's important not to over mix. Drop large heaping tablespoons (I use a medium size Pampered Chef scooper) of batter on cookie sheet. Bake on middle rack of oven for approximately 10-12 minutes, until tops and edges begin to turn golden brown. Remove and serve

Seven Layer Pasta Salad

Seven Layer Pasta Salad 4 cups cooked elbow macaroni 1 can young sweet peas 1 small can yellow corn 3/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons bacon pieces 1/2 cup shredded Parmesan cheese Salt, pepper and basil (to taste) Toss ingredients together until mixed well. Cover and refrigerate or serve immediately.

Watermelon Cooler

Watermelon Cooler Kid-Friendly Version 4 cups chopped watermelon 1/3 cup Strawberry Sugar-Sweetened Drink Mix Blend ingredients in blender until smooth. Divide evenly in 4 glasses. Add a splash of 7up or Sprite... Serve over ice. Garnish with melon cubes and mint. Adult Version 4 cups chopped watermelon 1/3 cup Strawberry Sugar-Sweetened Drink Mix 4 oz Triple Sec 4 oz Vodka Splash of Lime Blend ingredients in blender until smooth. Divide evenly in 4 glasses. Add a splash of 7up or Sprite... Serve over ice. Garnish with melon cubes and mint.

Fried Zucchini

Fried Zucchini 2-3 whole zucchini 2 tablespoons cornstarch 2 eggs 1 cup grated asiago cheese (can substitute parmesan) 1 cup Italian breadcrumbs* 1 teaspoon salt Olive oil and/or vegetable oil Wash zucchini and dry well. Cut ends off zucchini then cut each in half or thirds (depending on how long it is – you want sections that are about 3” long). Cut each section lengthwise into 8 spears. Add zucchini and cornstarch to a zip-top bag, seal then shake to coat. You can also do this in a lidded plastic bowl. Add zucchini to a plate, shaking off any excess cornstarch. Add eggs to a shallow bowl and beat well. Set aside. Add grated cheese, breadcrumbs and salt to a shallow bowl and mix well. Set aside. Add one inch of olive oil and/or vegetable oil to a medium or large pot. I use a combo of both if I’m serving these with Italian food; I use plain vegetable oil otherwise. Heat oil over medium heat until temperature is at 325 degrees. You want to fry these slowly so the zucchini has time to get tender without the cheese burning. Dip zucchini in egg and shake off any excess. Dredge zucchini in cheese/breadcrumb mixture taking care to thoroughly coat the zucchini; shake off any excess. Repeat with remaining pieces. Fry zucchini until golden brown. Cook in batches so not to overcrowd the pan. Sprinkle with coarse grain salt right when you remove the zucchini from the hot oil. Serve with marinara sauce or as-is.

Stuffed Pork Chops

Stuffed Pork Chops 4 Thick Pork Chops Salt, Pepper and Garlic Powder 1/4 cup Beef Broth Stuffing: 1 prepared Jiffy Mix cornbread, crumbled 1 Cream of Chicken Soup 1 can Mushrooms and liquid Salt, Pepper & Garlic Glaze: 2 Tbsp Maple pancake syrup & 2 Tbsp Spicy Brown Mustard Preheat oven to 350 degrees. Mix stuffing ingredients in a medium size bowl. Spoon into cut side of the pork chop. Place chops in a casserole dish sprayed with oil. Pour 1/4 cup beef both in the bottom of the dish to keep the pork moist. Sprinkle pork with salt, pepper and garlic. Bake for 30 minutes. Mix mustard and syrup. Baste pork loin and return to oven for 15 minutes. * To prepare the chops, horizontally cut a pocket in the center of the chop, leaving the back and ends in tact.

Stuffed Chicken with Gravy

Stuffed Chicken with Gravy 6 boneless, skinless chicken thighs* 1 6-ounce box chicken stuffing mix (such as Stove Top) 1 12-ounce jar chicken gravy, heated Salt, pepper and garlic powder to taste Prepare stuffing mix per manufacturer’s instructions, cover and set aside. I've used traditional and cornbread stuffing in this and love them both! Spray a 13x9 casserole dish with cooking spray. Trim excess fat from chicken then season both sides with salt, pepper and garlic. Place about 1/4 cup of stuffing mix on each piece of chicken then wrap sides around to create a little bundle. Place bundles in casserole dish. Spoon remaining stuffing into casserole dish around chicken bundles. Cover dish with aluminum foil and bake at 375 degrees for 20 minutes. Remove dish from oven. Remove aluminum foil then continue cooking, uncovered, for 15-20 more minutes or until chicken is cooked through. Pour gravy over chicken and stuffing when ready to serve.

Tuna Noodle Salad

Tuna Noodle Salad 1 pound elbow macaroni noodles 2 12-oz. cans tuna, drained well 1 1/2 cups mayonnaise 1 medium onion, diced Salt and pepper Old Bay Seasoning* (optional) Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation. Drain then rinse in cold water. Drain again very thoroughly. Combine noodles, tuna, mayo, onion and seasonings to taste and stir well. Refrigerate to store in an airtight container up to one week. *If you don’t have Old Bay, that’s OK. I use it because I think Old Bay just goes with anything at all to do with fish or shellfish but also because it has a hefty amount of celery seed in it which I think is perfect in any sort of mayonnaise based salad.

Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole 4 Chicken Breasts, cooked and shredded 1 can Cream of Mushroom (or Chicken) Soup 1 cup sour cream 1/4 cup mayonnaise 1/4 cup ranch dressing 1 sm pkg real bacon bits 1/2 t salt (to taste) 1/4 t pepper (to taste) 1/4 t garlic powder (to taste) 1/4 t basil (optional) 2 cup cheddar cheese, shredded Mix all ingredients except the cheese. Spray a casserole dish with oil and pour chicken mixture in the dish. Bake at 350 degrees until warmed through. Top with cheese and bake for 20 minutes or until the cheese melts and begins to turn brown. Optional biscuit topping Mix ALL the ingredients together and warm. Top with biscuit dough and cook until golden brown. Optional Cracker Topping Fix as directed above, until cheese is melted. Combine 1 sleeve of crushed Ritz crackers and 1 stick of melted butter. Toss, then sprinkle cracker mixture on top of the casserole. Bake for an additional 5-8 minutes... watch so the crackers don't burn.

Sno Ball Brownies

Sno Ball Brownies 1 family-size (13x9) batch of brownies 1 16-oz. can vanilla cake frosting 1 7-oz. jar marshmallow cream (or “fluff”) 3 cups sweetened flaked coconut 4-8 drops pink food coloring Bake brownies in a 13x9 pan and cool completely. Combine frosting and marshmallow cream in a bowl, mix well then spread over brownies. Add coconut to a bowl and squeeze in 2 drops of food coloring. Use a fork to “tumble” the coconut around in the bowl until the color is evenly distributed. Add more food coloring, 2 drops at a time, until coconut it bright pink. Sprinkle coconut over frosting then cut and serve. Store brownies at room temperature or refrigerator (per preference) in an airtight container. Though I put a different spin on them, I can’t for one minute take credit for coming up with this idea! My recipe was inspired by this one at Confessions of a Cookbook Queen. Note Use a family-size brownie mix (for 13x9 pan) or my recipe for Fudgy Cocoa Brownies I lined my pan with aluminum foil so I could lift the brownies out to frost and cut

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie 1 (6 ounce) 9-inch graham cracker crusts 2/3 cup carnation fat-free evaporated milk 1 (8 ounce) package fat free cream cheese, softened 1 large egg 1/2 cup granulated sugar 2 tablespoons all-purpose flour 1 teaspoon grated lemon, rind of 1 1/2 -2 cups halved fresh strawberries 3 tablespoons strawberry jelly, warmed Preheat oven to 350F. Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender (I use a mixer), cover. Blend until smooth, Pour into crust. Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Cucumber Boats with Easy Greek Yogurt Dip

Cucumber Boats with Easy Greek Yogurt Dip 7 ounces plain greek yogurt 2 teaspoons rice wine vinegar 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper cucumbers Optional: toasted sesame seeds Mix greek yogurt, vinegar, garlic powder, salt, and pepper together until smooth. Serve with cucumbers. For a fun serving option, peel cucumbers and slice lengthwise. Using a spoon, core (remove seeds) and fill with yogurt mixture. Optional: Sprinkle tops with toasted sesame seeds. Refrigerate until ready to serve.

Coconut Pancakes Recipe

Coconut Pancakes Recipe This recipe creates a thicker pancake batter for fluffy coconut-y pancakes. Top them off with your favorite syrup, whipped cream, or berries 1 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup shredded, sweetened coconut 1 egg, beaten 1/2 cup buttermilk 3/4 cup coconut milk (NOT coconut water, although that's tasty stuff) 1 tablespoon melted butter (I used salted.) additional butter or cooking spray for cooking surface Lightly mix all dry ingredients together. Add all wet ingredients to the beaten egg and combine well. Mix the wet ingredients into the dry and stir until incorporated. Don't over mix. In a hot skillet or griddle, add a pat of butter if needed to coat pan. Over medium-hot heat drop rounds of batter and let cook until bubbles begin to pop in center of pancake, about 2 minutes. Flip pancake and cook for an additional minute or so until golden brown. Test cook surface and temperature, and adjust cook time accordingly.

Crock Pot Hashbrown Casserole

Crock Pot Hashbrown Casserole 32 oz. frozen shredded potatoes, thawed 1 (10 3/4 oz.) can cream of celery soup 1 (10 3/4 oz.) can fiesta nacho cheese soup 8 oz. sour cream 6 TBS melted butter 1/4 c. dried onions 1/4 c. real bacon bits Salt and pepper to taste Shredded Sharp Cheddar cheese, if desired Grease inside of Crock Pot. Place all ingredients inside and mix well. Cook on LOW 5-6 hours. Garnish with shredded cheese, if desired.

Chicken, Broccoli and Rice Casserole

Chicken, Broccoli and Rice Casserole 1 package chicken tenders 1 (12 oz.) bag frozen chopped broccoli, thawed and drained 8 oz. shredded sharp cheddar cheese 2 c. cooked rice 1/4 c. butter, diced 1 c. milk 1 (10 3/4 oz.) can cream of mushroom soup 1 (10 3/4 oz.) can cream of chicken soup 1 small onion, chopped Olive Oil Salt and Pepper to taste Preheat oven to 375. Arrange chicken tenders on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for 30 minutes until done. Remove and set aside to cool enough to handle. When cool, chop or shred. Reduce oven to 350. In a large bowl combine cooked chicken, rice, broccoli, cheese, milk, soups, onion, salt and pepper. Stir well to combine. Spray a 9x13 dish with cooking spray. Pour chicken and rice mixture into dish and spread evenly. Top with diced butter. Bake for 30-45 minutes until heated through and cheese is melted. Stir before serving.

Southwest Casserole

Southwest Casserole 1 lb. ground beef 1 lb. elbow macaroni 1 (15 oz.) can light red kidney beans, rinsed and drained 1 tsp. garlic powder 1 tsp. onion powder 1 (6 oz.) can tomato paste 2 (14.5 oz.) cans diced tomatoes, undrained 1 (4 oz.) can green chilies 1 tsp. chili powder 1 1/2 c. Monterrey Jack cheese, shredded Salt and Pepper to taste Chopped green onions for garnish Preheat oven to 375. Grease a 9 x 13 baking dish. Cook macaroni to package directions. Meanwhile, in a large skillet brown beef until no longer pink. Drain if necessary. Season with onion powder, garlic powder, salt and pepper. Stir in tomatoes, beans, tomato paste, chilies, and chili powder. Bring to a boil. Reduce heat. Simmer uncovered for 10 minutes. Drain macaroni. Add to beef mixture. Stir well. Transfer to baking dish. Cover and bake for 30 minutes. Uncover, add cheese and cook 10 additional minutes until melted and bubbly. Allow to sit 5 minutes before serving. Sprinkle with green onions.

Slow Cooker Chili Casserole

Slow Cooker Chili Casserole 1 lb. ground beef, browned and drained 2 c. water 1 (15.5 oz.) can chili beans, mild or hot 1 (14.5 oz.) can diced tomatoes, undrained 3/4 c. brown rice, NOT instant 1/4 c. chopped white onion 1 TBS chili powder 1/2 tsp. garlic powder 1 tsp. Worcestershire sauce 1 tsp. yellow mustard Salt and pepper to taste 1 c. Monterrey Jack shredded cheese, plus extra for top Finely diced white onion for top Combine all ingredients, except those marked for top, in slow cooker. Stir well. Cook on LOW for 7 hours until rice is tender. Stir in cheese in last 10 minutes of cooking. Top individual portions with extra cheese and diced white onion. Serve with tortilla chips if desired.

Chicken and Green Chile Enchilada Casserole

Chicken and Green Chile Enchilada Casserole 1 (1.5 lb) package chicken tenders Olive Oil Salt and Pepper to taste 8 large flour tortillas 8 oz. cream cheese, room temperature 2 (4 oz.) cans green chilies, drained 1 (7 oz.) can green enchilada sauce 8 oz. fiesta blend cheese 2 green onions, chopped on a bias, for garnish Sour cream for garnish Preheat oven to 400. Place chicken tenders on baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast 25-30 minutes until juices run clear and cooked through. Allow to cool 5 minutes and shred. Reduce heat to 375. Spray a 9x13 pan with cooking spray. Lay 2 tortillas in bottom, overlapping. In a large bowl combine chicken, cream cheese, chilies, and 3 TBS enchilada sauce. Mix well to combine. Spoon some of the chicken mixture over tortillas. Sprinkle with a little cheese. Drizzle with a little enchilada sauce. Repeat layers, ending with topping with rest of cheese. Bake for 30-45 minutes until bubbly and cheese is melted. Cut into individual portions and garnish with green onions and sour cream.

Mama's Biscuits

Mama's Biscuits 2 cups self-rising flour 2/3 cup shortening 2/3 cup milk Preheat oven to 450 degrees. Put 2 cups self-rising flour in a medium sized bowl. Take 2/3 cup vegetable shortening, and cut in with fingertips until dough looks like small peas. Make a well in the center and add 2/3 cup milk slowly, mixing with floured fingertips until it gets sticky. Keeping hands floured, shape biscuits with hands and place them on an ungreased pan. Mama always placed the biscuit down and pressed three fingers into each one leaving ridges… Bake 10-12 minutes. This is a very sticky dough. Don’t be tempted to keep adding flour. The more you mix, the tougher the biscuit. Just keep flouring your hands and it will coat the biscuit so that you can handle them.

Havin a fish fry or shrimp boil

Havin a fish fry or shrimp boil Cocktail Sauce 1 cup ketchup 2 tablespoons fresh lemon juice (about 1 small lemon) 2 tablespoons prepared horseradish dash Worcestershire sauce few drops hot sauce salt to taste Combine and blend all ingredients well. Tartar Sauce 1 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon minced onion (optional) 1/4 teaspoon garlic powder 2 tablespoons lemon juice salt and pepper to taste In a small bowl, mix ingredients together. Season to taste with salt and pepper.

Steakhouse Mushrooms

Steakhouse Mushrooms 1 8oz package Button Mushrooms 1 teaspoon butter 1 cup beef broth 1/2 teaspoon Worcestershire Sauce 1 teaspoon Soy Sauce 1 tablespoon Balsamic Vinegar 1 teaspoon minced garlic Salt and Pepper, to taste Add all ingredients to a medium sized sauce pan. Cover and simmer for 30-45 minutes. Serve as a side with your favorite cut of beef! I only had hamburger, so I made a hamburger steak. These would be awesome with a grilled ribeye!!!

Southern Pickled Okra

Southern Pickled Okra Makes 6 (1/2-pt) jars 1 pound okra (3 1/2 to 4 inches long) 3 teaspoons dried red pepper flakes 6 teaspoons dried dill 6 garlic cloves, peeled 3 cups cider vinegar (24 fluid ounces) 1 cup water 3 tablespoons kosher salt Sterilize jars and lids. Put 1 garlic clove, ½ teaspoon red pepper flakes and 1 teaspoon dill in each jar. Tightly pack jars with okra, stem ends up. Bring remaining ingredients to a boil in a 2-quart nonreactive saucepan, stirring until salt is dissolved. Divide pickling liquid evenly among jars, leaving 1/4-inch space at top. Tap jars or run a knife or skewer around the jar to release air bubbles. Seal and process jars. Wipe off rims of filled jars with a clean damp kitchen towel, and then firmly screw on lids and bands. Put sealed jars on rack in canner or pot and add enough hot water to cover. Bring to a boil. Boil pickles 10 minutes. Carefully transfer jars with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, this signals that the vacuum formed at the top has made the lid seal). Let pickled okra stand in jars at least 24 hours for flavors to develop. Pickled okra (in sealed jars) keeps 6 months in a cool dark place.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole 6 Chicken Breasts, boneless skinless 6 Ham Slices 6 Swiss Cheese Slices 1 (10.75 oz) can Cream of Chicken Soup 1 cup Sour Cream ½ cup White Wine or White Grape Juice 1 tsp Garlic Powder 1 tsp Parsley 1 tsp Pepper Salt, to taste 1 (6oz) Dry Stuffing Mix (Chicken or Cornbread Flavor) Preheat oven to 350 degrees. Place chicken breasts in greased pan. Top with ham slices and then cheese slices. In a bowl, combine soup, sour cream, wine, garlic, parsley and salt and pepper. Mix well and pour mixture over chicken. Top with stuffing mix. Bake 30 min or until chicken is cooked through and juices run clear.

Sunday, June 26, 2016

Pecan Chewies

Pecan Chewies 2 sticks butter 1 cup granulated sugar 1 cup light brown sugar, firmly packed 2 eggs, well beaten 2 cups self-rising flour 1 cup pecans 2 tsp vanilla Preheat the oven to 300 degrees. Melt butter, add sugars, and blend well by hand (no mixer). Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla. Pour into a greased and floured 9 x 13 baking dish. Bake approximately 40 to 50 minutes being cautious not to over cook. You want them to remain chewy, hence the name!

No-Bake Butterscotch Cornflake Cookies

No-Bake Butterscotch Cornflake Cookies 1 package butterscotch morsels (11 oz) 3/4 cup peanut butter 4 cup Corn Flakes 1 cup peanuts Combine butterscotch morsels and peanut butter in a small sauce pan and melt over low heat, stirring frequently. Once melted, pour over corn flakes and peanuts in a large bowl. Stir gently to combine. Drop onto wax paper and allow to cool completely.

Frozen Coconut Limeade

Frozen Coconut Limeade Two ingredients, some ice and a splash of water and you're done. (See non-alcoholic substitutes.) 5 1/5 cups ice 3/8 cup coconut rum (for non-alcoholic version, substitute cream of coconut, like Coco Lopez) 4-5 tablespoons frozen limeade concentrate (substitute lemonade version if you'd like) 1/8 cup water Add all ingredients to blender and blend until smooth.

Honey Jalapeño Grilled Chicken Recipe

Honey Jalapeño Grilled Chicken Recipe This delicious chicken recipe is easy to prep a day ahead and can be cooked in about 30 minutes. See notes for how to bake this chicken in the oven. 1/4 cup honey 2 tablespoons balsamic vinegar 2 tablespoons extra-virgin olive oil 6 jalapeño peppers, seeded and minced 4 garlic cloves, grated or minced 1 tablespoon dried cilantro 2 teaspoons kosher salt 1 teaspoon black pepper 3 pounds bone-in chicken pieces In a small bowl or measuring cup, whisk together honey, balsamic vinegar, olive oil, minced jalapeno, grated garlic, cilantro, salt and pepper. Pour marinade into a large ziptop plastic bag or large baking dish; add chicken and toss to coat. Seal/cover and refrigerate for at least 20 minutes or up to overnight, turning chicken occasionally. Heat grill* to medium. Oil grate. Place chicken on grill, close lid; turn chicken pieces occasionally and cook until golden brown and cooked through, about 30 minutes. Notes To bake in oven, preheat oven to 450 degrees F; arrange marinated chicken in oven-proof skillet or dutch oven in a single layer. Bake uncovered 30 minutes, or until chicken is done.