Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Monday, October 31, 2016

Brunswick Stew Georgia Style

Brunswick Stew Georgia Style ( Chicken & Pork ) Makes 3 1/2 Quarts 4 celery ribs 2 carrots 1 medium onion 1 whole chicken 2 quarts water 2 teaspoons salt 1 teaspoon black pepper 1 lb shredded pork 3/4 cup barbecue sauce 1/2 cup ketchup 1/4 cup Worcestershire sauce 2 cups peeled and chopped potatoes 1 (10 ounce) package frozen lima beans, thawed 1 (16 ounce) package frozen whole kernel corn, thawed 1 (16 ounce) package frozen white shoepeg corn, thawed 1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter) 1 bay leaf 1 (28 ounce) can whole tomatoes hot sauce Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender. Bone and shred chicken. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness. Remove and discard bay leaf.

Chile Rellenos Casserole

Chile Rellenos Casserole 2-4 servings 1/2 lb. beef 1/4 onion (chopped) 1 10 oz. can whole green chilies 1 1/2 cups cheddar cheese 2 eggs 3/4 cups milk 1/8 cup flour 1 tsp cumin 1/2 tsp salt 1/2 tsp pepper Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later). Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes. Serve right away while everything is hot and cheese is melted.

Melt in Your Mouth Chicken Breast

Melt in Your Mouth Chicken Breast 4 boneless chicken breast, halves 1 cup mayonnaise 1/2 cup parmesan cheese, freshly grated 1 1/2 tsp seasoning salt 1/2 tsp black pepper, ground 1 tsp garlic powder Mix mayonnaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.

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.

Sunday, October 30, 2016


NATURAL WEED KILLER Ingredients: 1 qt white vinegar (it's the cheapest) 2 T dish soap (use Original Dawn) 1/4 cup salt Put in 32 oz spray bottle. And shake well. Great for killing weeds, even around your veggie garden.


CURRIED CABBAGE WITH CASHEWS 1/4 cup butter or olive oil 1/3 cup raw (unroasted, unsalted) cashews 3 tablespoons minced fresh ginger 1 tablespoon cumin seed 1 small (about 11/4-pound) cabbage, thinly sliced 1/2 teaspoon ground turmeric 1 teaspoon kosher or sea salt 1/2 teaspoon freshly ground black pepper In a large (12- to 14-inch) frying pan over medium heat, melt butter (or warm oil). Add cashews, ginger, and cumin; cook, stirring often, until cashews and ginger are golden and fragrant, about 2 minutes. Add cabbage and turmeric; cook, stirring often, until tender, about 10 minutes. Season with salt and pepper.

Dorito Chicken and Cheese Casserole

Dorito Chicken and Cheese Casserole 3 cups cooked chicken, chopped (can use a rotisserie chicken) 1 cup sour cream 1 can cream of chicken soup 1 can of corn, drained 1/4 cup minced onion 2 cups cheddar cheese, shredded 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1 medium sized bag of nacho cheese Doritos, crushed Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Frito Taco Casserole

Frito Taco Casserole 1 1/4 pounds ground beef 1 (16 oz.) can refried beans 1 (4 oz.) can mild green chiles, diced 2 cups cooked rice 2 cups cheddar cheese, grated, or Mexican cheese blend 2 cups Fritos (or corn chips of your choice), divided 1 cup salsa 1/4 cup water 1 medium yellow onion, chopped 1 (1.25 oz.) package taco seasoning kosher salt and freshly ground pepper, to taste Preheat oven to 350º F. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink. Drain fat, reserving 1 tablespoon, and sauté onions until softened and translucent. 6-8 minutes. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9x13-inch baking dish. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through. Remove from oven, top with remaining Fritos and serve hot.

Pumpkin Spice Cake with Apple Glaze Frosting

Pumpkin Spice Cake with Apple Glaze Frosting Cake 1 box of yellow cake mix 1 can (15 oz) of pumpkin puree Glaze 1 1/2 cups of powdered sugar 3 Tbsp apple cider 3/4 tsp pumpkin pie spice Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand or stand mixer, beat until well mixed together. The batter will be very thick, but it will mix well. Pour batter into a greased 7 x 11 x 2 pan (the small rectangular pan). Bake at 350-degrees for 28 minutes or until toothpick inserted into center comes out clean. DO NOT OVER BAKE! Let cool for 5-10 minutes in the pan, then flip cake onto a plate. While waiting for the cake to cool in the pan, make the gaze. Combine powdered sugar, apple cider, and pumpkin pie spice. Glaze should be thick, but thin enough to pour. Add more sugar or apple cider to find the right consistency. Pour glaze over the cake while it’s still warm to allow it to harden onto the cake. Make more glaze or set aside some to pour onto each piece when served.

Saturday, October 29, 2016

Creamy Broccoli Pasta Salad

Creamy Broccoli Pasta Salad 3 ounces uncooked rotini pasta (spiral shaped pasta, 1 1/4 cups) 1/4 cup sour cream 2 tablespoons grated parmesan cheese 1 tablespoon mayonnaise 1 tablespoon milk 1 clove garlic, minced 3/4 cup fresh broccoli florets 3/4 cup Italian plum tomato (3 to 4 medium) 1 medium carrot, finely shredded (1/2 cup) 1 tablespoon chopped fresh basil Cook rotini to desired doneness as directed on package. Drain; rinse with cold water until cool. Meanwhile, in small bowl, combine sour cream, cheese, mayonnaise, milk and garlic; blend well. In large bowl, combine broccoli, tomatoes, carrot and basil. Add cooked rotini; mix well. Add sour cream mixture; toss gently to mix thoroughly. Serve immediately, or cover and refrigerate until serving time.


CHEESY MASHED POTATOS 2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Milk (optional) 1/2 cup whipping cream 1/3 cup shredded American or cheddar cheese Freshly ground black pepper (optional) Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency. Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.


CHEESY MASHED POTATOS 2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Milk (optional) 1/2 cup whipping cream 1/3 cup shredded American or cheddar cheese Freshly ground black pepper (optional) Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency. Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Banana Butterscotch Bread

Banana Butterscotch Bread 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup butter 3/4 cup white sugar 1 large egg 3 ripe bananas, mashed 3/4 cup butterscotch chips 1/2 cup chopped walnuts (optional) Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Crispy Cheddar Chicken

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


BURRITO CASSEROLE 1 lb ground beef or ground turkey 1/2 onion, diced 1 (1.25 oz) package taco seasoning 6 flour tortillas 1 (16oz) can refried beans 2-3 cups shredded sharp cheddar cheese 1 can cream of mushroom soup 4 ounces sour cream Preheat oven to 350 degrees. In a large skillet brown meat with onion. Drain. Add taco seasoning and refried beans. In a separate bowl combine mushroom soup and sour cream. Spread half the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and place them in an even layer of the sour cream mixture. Put half of the meat mixture over top of the tortillas. Top with half of the cheese. Repeat layers one more time. Put in oven and bake, uncovered, for 20-30 minutes. Enjoy!!

Friday, October 28, 2016

Cold Brew Coffee with Sweet Vanilla Cream

Cold Brew Coffee with Sweet Vanilla Cream 2/3 cup coffee grounds 3 cups water 1/2 cup heavy cream 2 T sugar 2 tsp vanilla extract In a large lidded jar (I used a mason jar), combine the coffee grounds and water. Let sit out at room temperature for at least 12 hours or overnight. The next day, strain twice: first through a mesh strainer, and then through a coffee filter (to catch the silt). Coffee concentrate is now ready to use. To use coffee, combine with water at a 1:1 ratio in a cup filled with ice. Add Sweet Vanilla Cream, if desired. (recipe follows) In a small microwave safe cup or bottle, add the vanilla, sugar, and cream. Microwave for 1 minute and stir to dissolve sugar. Microwave for 30 seconds longer if needed.

Samoa Rice Krispie Treats

Samoa Rice Krispie Treats 5 cups mini marshmallows 4 T butter 6 cups Rice Krispies cereal 2 1/4 cups coconut, divided 8 oz. caramel apple dip 1 cup chocolate chips 1 T shortening In a saucepan over medium low heat, melt the butter and marshmallows together. Toss together 1½ cups of coconut and the cereal together in a very large mixing bowl. Pour the marshmallow mixture over the cereal, gently stirring and folding the mixture together. Place the caramel apple dip in the microwave for 30-45 seconds, until warm enough to pour. Fold in ¾ cup of caramel. Shoot for having swirls of caramel through the treats, but realize that it will probably just end up fully incorporated. Press the treats into a 9x9 pan, using a sheet of wax paper to keep them from sticking to you. Toast the remaining ¾ cup coconut on a baking sheet in the oven/toaster oven. Press it onto the surface of the Rice Krispie Treats, shaking off and reserving any that doesn't stick. Allow to cool. When cool, cut into 12-15 squares. Melt chocolate and shortening together in the microwave (30 second intervals, stirring after each one) until no lumps remain. Dip the bottom of each treat into the chocolate, then allow to harden on a cookie sheet chocolate-side up. You can slide the tray into the refrigerator to speed up the process if desired. Pour the rest of the chocolate and the rest of the caramel into two small Ziplock bags, reheating if necessary. Snip the corners so there is a small hole. Flip the bars right-side-up, and drizzle the melted chocolate and caramel over the top. Garnish with any remaining coconut and serve once the chocolate drizzle has hardened.

Chicken Cacciatore

Chicken Cacciatore 2 tablespoons olive oil 2 medium onions, cut in ¼ inch slices 2 cloves garlic, minced 1 3 lb broiler chicken, cut up 1 16 oz can tomatoes, cut up 1 8 oz can tomato sauce 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon celery seed 1/4 teaspoon pepper 1 or 2 bay leaves 1/4 cup dry white wine Hot cooked rice Parsley, for garnish In a large skillet heat oil; add onions and garlic. Cook over medium heat until onions are browned and tender. Remove onions, set aside. Salt & pepper the chicken. Add more oil to skillet, if needed. In same skillet over medium heat, brown chicken pieces for 15 minutes, turning as necessary (but minimally, this is how you get good color on your chicken). Return the cooked onions to the skillet. Combine undrained tomatoes, tomato sauce, salt, oregano or basil, celery seed, pepper, and bay leaves. Pour over chicken in skillet. Cover, simmer for 30 min. Stir in wine; cook, uncovered over low heat for 15 minutes longer, turning occasionally. Chicken is done when it is easily pierced with a fork. Remove bay leaves. Transfer chicken and sauce to a serving dish. Serve with hot cooked rice. Makes 4 servings.

Nutella S'mores Pretzel Bark

Nutella S'mores Pretzel Bark 10 graham crackers, divided 1 1/4 cups chocolate chips 1/2 cup nutella 2 1/2 cups mini marshmallows, divided 2 T butter 1/4 cup pretzels, broken into pieces Line a quarter sheet pan with parchment paper. Arrange 9 of the graham crackers (it may be more like 8.5) in a single layer. Add the chocolate chips and nutella to a microwave-safe bowl. Microwave for 1 minute, then stir. An additional 30 seconds can be added if needed. Microwave the butter and 1½ cups marshmallows together in another bowl for one minute. Stir until smooth. Pour the chocolate over the graham crackers, spreading evenly all the way to the sides. Drizzle the melted marshmallow over. Crush the remaining graham cracker. Sprinkle the graham cracker, remaining marshmallows and pretzel sticks over the park. Place in the freezer for 10-15 minutes to set the chocolate. Remove and break apart into pieces.

Spicy Sloppy Joe Dip

Spicy Sloppy Joe Dip 1 T olive oil 1 medium onion, chopped (about 1 cup) 1/2 lb spicy sausage or chorizo 1/2 lb ground chuck 1 can Manwich 8 oz cream cheese, cut into cubes Heat olive oil in a skillet. Add the onion and cook until the onion is translucent. Add the sausage and ground beef to the pan, break into small pieces using a wooden spoon and brown. Drain the fat and return to the burner. Pour in the can of Manwich and the cream cheese. Stir until the cheese has melted and the mixture is thoroughly combined. Serve with tortilla chips.


PUPPY CHOW RICE KRISPIE TREATS 1/2 cup chocolate chips 1/4 cup peanut butter 3 T butter 3 cups marshmallows 2 cups regular Rice Krispie cereal 2 cups Cocoa Krispies 2/3 cup confectioners sugar In a large microwave safe bowl, microwave the butter, chocolate chips and peanut butter together at 30 second intervals, stirring after each, until the mixture is smooth. Add the marshmallows to the bowl and microwave for one minute. Stir until smooth. Pour in the cereals and carefully fold in until evenly combined. Line a 9x9 pan with parchment paper. Press the cereal mixture in evenly. Allow to cool. Remove the parchment paper and cut into 12 pieces. Spread the confectioners sugar on a plate and coat each square, tapping off the excess.

Pina Colada Bread

Pina Colada Bread 1 20 oz can crushed pineapple, drained well 1/2 cup creme de coconut 2 eggs 2 T vegetable oil 1/2 cup sugar 1 tsp coconut extract (optional, but recommended) 1 1/2 tsp baking soda pinch salt 1 3/4 cup flour 1/2 cup shredded coconut For topping: 3/4 cup powdered sugar 1 T pineapple juice 1/4 cup shredded coconut Preheat oven to 350F. Spray a loaf pan with nonstick cooking spray. In a mixing bowl, combine the crushed pineapple, coconut cream, eggs, oil, extract and sugar. Stir until well combined. Sprinkle the salt and baking soda over the top of the wet mixture, stir in. Mix in the flour until no lumps remain, then add in shredded coconut. Bake for 50-55 minutes, until an inserted toothpick comes out clean and the top is golden brown. Remove from oven and let cool completely. Stir together the powdered sugar and pineapple juice and pour over the top of the cooled bread. Sprinkle with shredded coconut.

No Bake Smores Pie

No Bake Smores Pie Two packages of 10 graham crackers 8 tablespoons butter, melted 1 package Hershey’s chocolate pudding 2 cups milk 2 1/2 cups heavy cream, divided 1 1/2 cups bittersweet chocolate chips 3 egg whites 1 jar marshmallow fluff In the bowl of a food processor, pulverize graham crackers until fine crumbs form. Drizzle in the melted butter with the machine running and pulse until the crumbs are evenly covered in butter. Press into the bottom and 2 inches up the sides of a 9″ springform pan. In a medium bowl, whisk together the pudding mix and 2 cups milk for approximately 90 seconds. In a separate bowl, whip 1 cup of the cream using a hand mixer or immersion blender until soft peaks form. Fold into the prepared pudding, ⅓ at a time. Pour into the prepared crust. Microwave the remaining cream for 90 seconds or until hot. Carefully pour in the chocolate chips and allow to sit for 30 seconds, then stir until chocolate chips are fully melted. Carefully pour over the mousse and smooth to the edges with an offset spatula. Place in fridge to set for one hour. Beat the egg whites with a hand-held mixer (and clean beaters) until soft peaks form. Spoon in the marshmallow fluff, then beat on high until stiff peaks form. Remove the pie from the fridge and top with the marshmallow meringue, swirling decoratively. Using a kitchen torch, brulé the meringue to a golden brown. Serve.

Oreo Chocolate Chip Skillet Cookie

Oreo Chocolate Chip Skillet Cookie 2 tablespoons butter 1/4 cup dark brown sugar 1 egg 1 teaspoon vanilla 1 tablespoon corn syrup 1/4 teaspoon baking soda pinch baking powder 2/3 cup flour 5 Oreos, chopped 1/3 cup semi sweet chocolate chunks Preheat oven to 350F. Spray 2 6-inch cast-iron skillets with nonstick cooking spray. In a small bowl, cream together the butter and dark brown sugar. Beat in the egg, vanilla and corn syrup. Sprinkle the baking powder and soda over top, stir. Add in the flour and mix until combined. Fold in the chopped Oreos and chocolate chunks. Divide the dough between prepared skillets. Bake in preheated oven for 10 minutes. Top with ice cream while still hot and serve immediately.

Scalloped Apples

Scalloped Apples 3 T butter 3 apples, peeled, corded, cut in half width wise and then sliced into ⅓" slices 1 tsp cinnamon 1/2 tsp nutmeg 2 tsp cornstarch 1 1/2 T brown sugar In a heavy (preferably cast-iron) pan over medium high heat, melt the butter. Add the apples, spices, sugar and cornstarch; stir until all are evenly incorporated. Sauté the apples until tender, with minimal stirring to allow the apples to brown.

Cranberry Sauce with Apple and Orange

Cranberry Sauce with Apple and Orange 2 bags fresh cranberries 2 large apples, peeled and diced 2 oranges, zested and juiced 1 cup water 1 cup sugar 1/3 cup brown sugar Combine cranberries, apple, orange juice, orange zest, water and sugar in a saucepan over medium heat. Stir occasionally, so sauce does not burn on the bottom. After 25 minutes, turn heat down to medium low and stir more frequently Cook for approximately another 10-15 minutes, until thickened.

Cheddar Jalepeno Bread

Cheddar Jalepeno Bread 1 tsp yeast 1 tsp salt 3 cup flour 1 1/4 cup shredded cheddar cheese, divided 2 fresh jalepenos, seeded and chopped 1 1/2 cups warm water In a mixing bowl, whisk together the yeast, salt and flour. Sprinkle in the cheese and peppers and whisk again. Using a wooden spoon, stir in the warm water. The dough should be sticky and shaggy (I needed about another ⅓ cup flour to achieve this texture). Cover with plastic wrap and place in refrigerator to rise for 12-18 hours, or up to 24 hours. Preheat the oven to 450. Place a dutch oven in the oven for 30 minutes to preheat. Flour a work surface and turn out your dough on to it. Sprinkle with more flour (dough will still be sticky) and form into a ball. Place into the preheated pot, cover and bake for 30 minutes. Sprinkle with an additional ¼ cup cheese and bake uncovered for an additional 10 minutes.

Spicy Jalepeno, Hot Sausage and Chorizo Mac and Cheese

Spicy Jalepeno, Hot Sausage and Chorizo Mac and Cheese 1 lb penne pasta 8 tablespoons butter, cut into small pieces 8 oz chorizo sausage 8 oz hot sausage 2 cups half-and-half 8 oz Velveeta cheese, cut into small cubes 1 1/2 cups sharp cheddar, shredded 1 cup mild cheddar cheese, shredded 2 eggs, beaten 2 jalepenos, seed and ribs removed, thinly sliced Preheat oven to 350F. Bring a pot of salted water to a boil. Add pasta; cook until al dente. Drain and return to pot. Add the butter and stir until melted. Heat a small skillet over medium high heat. Add the chorizo and hot sausage to the skillet. Break up into small pieces and cook until brown. Add the half and half, Velveeta, 1 cup of the sharp cheddar and ½ cup of the mild cheddar to the pasta. Stir together, then fold in the cooked sausage and jalepenos. Spray a shallow serving dish (sized approximately 13 x 9) with nonstick cooking spray. Pour in the macaroni mixture and top with remaining cheese. Bake in preheated oven for 35 minutes.

Soy Glazed Chicken Thighs

Soy Glazed Chicken Thighs 4 garlic cloves, finely chopped 1/4 cup fresh lime juice, plus wedges for serving 1/4 cup reduced-sodium soy sauce 2 tablespoons honey 8 chicken thighs (about 4 lb.) Whisk garlic, lime juice, soy sauce, and honey in a large bowl. Add chicken and toss to coat. Let sit at least 30 minutes, or up to overnight. Preheat oven to 450°. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down. Roast until fat begins to render, 15–20 minutes. Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer. Serve with rice.

Mushroom Balsamic Braised Short Ribs

Mushroom Balsamic Braised Short Ribs 5 1/2 lbs short ribs 3 cups beef stock 1 cup dry red wine 3 T balsamic vinegar 1 package brown gravy mix 1 package onion gravy mix 3 - 4.5 oz jar whole mushrooms Preheat oven to 350F. Season the short ribs with salt and pepper. Add 1 T olive oil to a dutch oven set over medium high heat. Add the short ribs and brown, working in batches if necessary. Remove the browned ribs to a plate and set aside. Add the stock, wine and vinegar to the pot. Use a wooden spoon to scrape any browned bits on the bottom of the wine. Bring to a simmer. Whisk in the two gravy packets and the mushrooms. Return the short ribs (and any accumulated juices) to the pot, nestling them in the liquid as much as possible. Cover the pot and place in preheated oven. Cook for 2 hours. Skim off as much fat as possible and serve over polenta.

Grilled Lemon Pepper Chicken

Grilled Lemon Pepper Chicken 1 1/2 cups Italian salad dressing 2 T balsamic vinegar 3 T lemon pepper seasoning 1 chicken, cut into 8 pieces In a large Ziploc bag, combine all ingredients. Marinate for at least 8 hours or overnight. Preheat a grill over medium high heat. Add the chicken to the grill skin side down, reduce heat to medium low and cook until the skin is crispy and browned, about 10 minutes. Turn over and continue grilling until chicken reaches an internal temperature of 170F, about 15 minutes more.

Oven Baked Apples with Granola

Oven Baked Apples with Granola 3 apples 3 t butter 1 tsp cinnamon 1 T sugar 1 T flour 1/2 c cinnamon raisin granola Preheat oven to 350 F. In a shallow baking dish, add the sliced apples, cinnamon, sugar, and floor. Toss together until apples are evenly coated. Cut the butter into small squares and dot half over the spiced apples. Sprinkle granola over top and dot with remaining butter. Bake for 30 minutes. Serve immediately.

Apple Walnut Cake

Apple Walnut Cake 2 cups flour 2 cups sugar 1 tablespoon cocoa 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 3 eggs 1 cup peanut or vegetable oil 3 cups pared, diced apples 1 cup walnuts 1/2 cup raisins Glaze: 1 1/4 c powdered sugar 1 T butter, melted 2 T milk, or as needed Mix togther dry ingredients in mixer, add eggs one at a time, followed by oil. Add 1 cup of the apples and mix well. Stir in by hand the remaining apples, nuts, and raisins. Bake in greased, floured bundt pan for 1 hour at 350. Turn out of pan and allow to cool. Mix together glaze ingredients and pour over cake.

Thursday, October 27, 2016

Caramel Pie

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

Butter Pecan Cake Brownies

Butter Pecan Cake Brownies Bottom Layer 1 (18 ounce) box butter pecan cake mix 1/2 cup butter, melted 1 large egg Topping 1 (1 lb) box confectioners' sugar (3 1/2 cups) 1/2 cup butter, melted 2 large eggs 1 (8 ounce) package cream cheese, softened 1 cup pecans Preheat oven to 300°. Mix first three ingredients and press into a 9 x 13" pan. Mix confectioners' sugar, melted butter eggs and cream cheese together, pour on bottom layer. Sprinkle with pecan chips. Bake for 55 minutes or until cake tests done. Cut into bars when cool.


COCONUT CREAM BREAD PUDDING 1 (8 oz) package Philadelphia Cream Cheese, softened 1 cup Domino Granulated Sugar 4 large eggs 2 cups half and half 1 cup canned cream of coconut 6 Tbsp butter, melted and divided 1 16 oz french bread loaf, crust removed, cut into 1 inch cubes Vegetable cooking spray 1/2 cup sweetened flaked coconut 1/2 cup chopped pecans or walnuts 1 bottle caramel topping as needed per serving Preheat oven to 350 degrees Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes and until sugar is dissolved. Stir in cups half and half, 1 cup of cream of coconut, and 3 TBSP melted butter. Stir in bread cubes. Let stand 5 minutes. Coat a 13 X 9 inch baking dish with cooking spray. Pour bread mixture into dish. Bake at 350 degrees for 35 minutes or until set. Stir together flaked coconut, walnuts or pecans, and 3 TBSP melted butter. Sprinkle coconut mixture over baked pudding, and bake 5-8 more minutes or until browned. Cut bread pudding into 8 to 10 servings, and serve with caramel topping.

Cheesy Roasted Potato Casserole

Cheesy Roasted Potato Casserole 2 1/2 lbs unpeeled, thin-skinned potatoes (red or white) 1 cup chopped onions 1 tbsp olive oil 1 tsp minced garlic 1/2 tsp salt 1/4 tsp each freshly ground black pepper, paprika and dried thyme 1 can (10 oz) condensed cheddar cheese soup, undiluted 1/3 cup grated Parmesan cheese 2 tbsp chopped fresh dill or parsley 1/2 cup packed shredded old cheddar cheese 1 green onion, chopped Preheat oven to 425°F. Cut potatoes into 1-inch chunks and place in a lightly oiled 9 x 13-inch casserole dish. Add onions, olive oil, garlic, salt, pepper, paprika, and thyme and mix well. Roast potatoes for 30 minutes, stirring once, halfway through cooking time. Remove from oven and let cool slightly. Reduce oven temperature to 375°F. In a medium bowl, mix together soup, Parmesan cheese, and dill. Pour over potatoes. Mix well. Sprinkle grated cheddar on top, followed by green onion. Return potatoes to oven, and bake, uncovered, for 25 minutes, until cheese is bubbly and potatoes are golden brown around edges. Let stand 5 minutes before serving. Makes 6-8 servings.

Zucchini, Squash, Onion and Cheese Casserole

Zucchini, Squash, Onion and Cheese Casserole 2-3 T Olive oil (plus tiny bit more for drizzling at the end) 1 medium onion, sliced thin 3 cloves garlic, finely diced 1 medium zucchini, ends cut off and thinly sliced into circles 1 medium summer squash, ends cut off and thinly sliced into circles pinch of freshly grated nutmeg 2 cups shredded white cheddar cheese 1/2 cup Rosemary Asiago Cheese (or other cheese of choice) 1/3 +1/4 cup panko crumbs Grated Parmesan for dusting on top Salt and pepper to taste Fresh chopped Italian Parsley for garnish (optional) Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes. Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes. Add fresh grated nutmeg, pinch of salt and pepper and stir in well. Remove from heat and place contents of the pan into a large bowl to let cool slightly. Preheat oven to 375. Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined. Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed. sprinkle the top with the remaining panko and Parmesan cheese. Drizzle with just a touch of olive oil. Place in the oven and bake about 10 minutes or until is gets bubbly around the edges. Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top. Remove from the oven and let sit about 10 minutes before serving. Garnish with fresh chopped Italian parsley and enjoy


CHICKEN STROGANOFF 2 lb Skinless, boneless chicken breast halves and/or thighs 1 cup Chopped onion 2-10 3/4 oz cans Condensed Cream of Mushroom Soup with Roasted Garlic 1/3 cup Water 12 oz Dried wide egg noodles 8 oz Carton dairy sour cream Freshly ground black pepper to taste, optional Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.

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.

KETTLE-CORN Roasted Pumpkin Seeds

KETTLE-CORN Roasted Pumpkin Seeds 2 cups pumpkin seeds, un-shelled 1 tablespoon vegetable oil 2 tablespoons granulated sugar 1/4 teaspoon salt Preheat oven to 300 degrees Fahrenheit. In a medium bowl, mix together the seeds, vegetable oil, sugar, and salt. Toss until the seeds are well-coated. Take a cookie sheet and line with foil... Grease it well Place the seeds mostly a single layer if possible Bake at for 45 minutes to an hour kinda depends on the size of your seeds, stirring every 10 minutes or so, until the sugar and some of the pumpkin seeds have browned. Remove from the oven and let sit for about 10 minutes . After 10 minutes, remove from the cookie sheet and spread on a sheet of parchment paper, separating the seeds from one another as much as possible. Some of the seeds will stay stuck together but thats ok. Sprinkle with a touch more salt, to taste. Cool completely and serve.

Pumpkin Spice Rice Crispy Treats

Pumpkin Spice Rice Crispy Treats 4 c marshmallows 3 tbsp. butter 1/8 c pumpkin puree 1/2 tsp. pumpkin pie spice 1/2 tsp. vanilla 6 c rice crispy cereal pinch of salt (you do not need much) Melt together the butter and marshmallows in a non-stick pot over low-med heat. When melted, turn off heat and add in the pumpkin, salt, vanilla and pumpkin pie spice. Stir in the rice cereal and press into a brownie pan lined with wax paper or cooking spray. Let it set for about 15-20 minutes. *These may be a little more gooey than the regular rice crispy treats because of the pumpkin.


SMASHED POTATO SOUP 3 cups leftover mashed potatoes 3 cups chicken broth 1 cup milk 2 tbsp butter 1/4 cup flour 1 medium onion, finely chopped 3 cloves garlic, minced 1 1/2 tsp dijon mustard 1/2 cup cheddar cheese, grated 6 slices cooked bacon, crumbled salt and pepper to taste Toppings: grated cheddar cheese crumbled bacon bits Melt the butter in a saucepan over low heat. Add the onions and garlic. Cook until onions are soft and translucent. Stir in the dijon mustard. Add the flour. Stir for about a minute just to get rid of the raw flour taste. Stir in the mashed potatoes. Pour in the chicken broth and milk. Keep stirring until there are no more lumps. Cook for 10-15 minutes, occasionally stirring, until nice and thick. Over low heat add the grated cheese. Stir until the cheese is melted. Season with salt and pepper. Top potato soup with bacon crumbles, and more grated cheese. fresh parsley and whole ground pepper. Serve with warm toast, biscuits or buns.

Artichoke Chicken

Artichoke Chicken (recipe serves 8 can easily be halved for smaller families) 8 Boneless chicken breast 1 1/2 cups grated Parmesan cheese (used a shaved Parmesan) 1 1/2 cups mayonnaise 2 hefty pinches of garlic pepper mix 2 12 oz cans artichokes ( I used marinated in a jar for extra flavor) 8 slices cooked bacon (crumbled) optional Preheat oven to 375°. Place chicken breast in baking dish Drain and chop artichokes. In a medium bowl combine all ingredients ( except for bacon and chicken). Top chicken with mix and add bacon (optional) to top. Bake for 30- 45 minutes ( I did 45). ( I used pretty thick breasts...adjust time according to the thickness of yours).

Shrimp Jambalaya

Shrimp Jambalaya 1 pound skinless chicken thighs, cut into pieces 2 stalks of celery 1 med green pepper chopped 1 med onion chopped 2 cloves of garlic, chopped 1 (28 oz) can of crushed tomatoes and liquid 1/2 teaspoon of salt 1/4 teaspoon cayenne pepper 1 cup uncooked orzo pasta 1 pound cooked shrimp peeled and deveined In slow cooker, mix chicken, celery, and green pepper. Onion and garlic, tomatoes with liquid and seasonings. Cover and cook on low 7 to 9 hours. Stir in orzo and increase heat to high cook 15 minutes until orzo is tender. Stir in shrimp and cook 2 minutes until shrimp is heated through.

Ritz-Parmesan Baked Pork Chops

Ritz-Parmesan Baked Pork Chops 1 cup Ritz crackers - crushed 3 tablespoons parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg 2 tablespoons milk 6 pork chops melted butter Combine cracker crumbs, cheese, salt and pepper in a bowl. Beat egg and milk in shallow bowl. Coat pork chops in crumb mixture. Dip in egg mixture and into crumbs again. Pour melted butter into baking dish. Arrange pork chops in prepared dish. Bake at 350 degrees for about 30 minutes on each side, time varies depending on thickness of your pork chop cut.

Hamburger Hot Pot

Hamburger Hot Pot 1-1/2 pounds ground chuck or lean ground beef 1/4 teaspoon garlic powder 1 teaspoon salt... 1/4 teaspoon pepper 6 medium potatoes, peeled and sliced 3 medium onions, sliced 1 can (10-3/4 ounces) condensed golden mushroom soup 1/2 cup water In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside. Place half the potatoes and half the onions in greased Crock-Pot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top, being sure to moisten and cover evenly. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. Serves 4 to 6.

Collard Greens

Collard Greens (this will serve 4-5) 1/4 lb. smoked pork jowl 2 bunches fresh collards 1 C. water 1 1/2 C. chicken stock 1/4 C. small chopped onion 1 tsp. brown sugar 1 T. cider vinegar 1/2 tsp. red pepper flakes 1/2 tsp. salt 1/2 tsp. black pepper 4-5 good dashes of hot sauce Slice the pork jowl into thick slices (mine came to 5), fry in a skillet over medium high heat until crispy on both sides. Remove from heat and chop, save grease. Wash the collards and then strip the leaves from the stem, roll up and slice about 1/2" thickness. Place the collards in a pot add the pork jowl and grease to the collards. Add in remaining ingredients and cook for 1 hour, covered over medium heat (if you need a little more "pot liquor" add a tad more chicken stock). Do a taste test for salt, pepper and hot sauce to your liking before serving.

Mediterranean Chicken and Eggplant

Mediterranean Chicken and Eggplant 4 Thick Boneless Chicken Breast (or 8 Thin Sliced) Cubed 2 Medium sized Eggplant sliced in to rounds (1/2 inch thick) 3 Tbs Olive Oil 1 Large Onion Sliced 1 cup water 1 9 oz. can Tomato Paste 2 Tbs Oregano 2 tsp minced garlic 1 4 oz container Feta cheese crumbled. Salt and Pepper to taste. Peel and slice eggplant and lay out on paper towels and salt both sides. cover eggplant sliced with more paper towels and put a heavy pan on them so they can "sweat" ( removes bitterness) for about and hour. Pre Heat oven to 400 ° Rinse off eggplant and lightly brush with olive oil and either grill or saute for a few minutes to just barely soften and transfer to baking dish and set aside. Take chicken cubes,sliced onion and garlic saute in fry pan until chicken is no longer pink. Drain off any liquid and then add tomato paste, water, and oregano and bring to a slow boil. Pour chicken mix over eggplant in baking dish and bake at 400° for 20 minutes Remove from oven and top with feta and serve over rice or noodles.

Bok Choy and Pork Meatball Soup

Bok Choy and Pork Meatball Soup 5 cups basic chicken stock 2-3 slices unpeeled fresh ginger 2 minced green onions 2 tablespoon sherry (or Chinese cooking wine) 2 tablespoon soy sauce 6-8 bunches fresh baby bok choy Meatballs 1 lb ground pork 1/2 tsp mashed garlic 1/2 tsp grated fresh ginger 1/2 cup very finely minced green onions 2 tsp light brown sugar 3 tablespoons soy sauce scant 1/8 tsp sesame oil Bring the soup ingredients-except the bok choy to a simmer. Combine all of the meatball ingredients, mix well and form into 1 inch sized balls. Drop the meatballs into the simmering soup and simmer gently without boiling for 15 minutes. Wash the baby bok choy and cut each head in half. Drop into the simmering soup and simmer just until the leaves wilt. Serve when the bok choy has wilted garnished with addition minced green onions and a drop of sesame oil if desired. Serves 4


HEAVEN IN A CROCKPOT 1 box Betty Crocker fudge brownie mix 1/2 cup butter, melted. 4 eggs 1 pouch Betty Crocker chocolate chip cookie mix Mix it all together. Cook about 3 hours on low. Serve with Ice Cream and Chocolate Morsels and/or chocolate syrup


SPANISH RICE 2 cups Rice 2 cubes Knorr Chicken Flavor 1 (8 oz) can tomato sauce 1 1/2 tsp ground comino (cumin) 1 tsp garlic powder 1/2 tsp pepper 2 tsp salt ( I use sea salt) 1/4 cup large pieces of onion 1/4 cup large pieces of bell pepper 1/4 cup vegetable oil ( I use canola oil) 5 cups water Place oil in pan and warm up. Pour rice into pan. Brown rice, stirring constantly so the rice will not burn. Pour water in then add all ingredients and bring to a boil. Reduce heat and simmer on low to medium-low heat until rice is tender. Check rice in 10 minutes and stir once. Re-check again in 10 minutes, until rice is tender.


LOTSA MOZZARELLA MEATBALLS 2 lb ground beef 1 lb ground sausage 1 cup Italian breadcrumbs 1 Tbsp Italian seasoning 4 eggs 2 Tbsp garlic powder 1/2 tsp salt 1/2 tsp pepper 5 individual pieces of string cheese Vegetable Oil 2 cans of traditional spaghetti sauce (I use Hunt’s) Slice each piece of string cheese in half lengthwise, then cut each half lengthwise again. Slice each quarter into small pieces. Mix first 9 ingredients together in a large bowl. Pour 2 cans of spaghetti sauce in crock pot. Heat oil in frying pan while forming meatballs. I use a tablespoonful per meatball. After browning meatballs add them to the spaghetti sauce. Cook on high for 1 hour or until thoroughly cooked then keep on warm until ready to serve. They make great meatball sandwiches too!!!!

Homemade Enchilada Sauce

Homemade Enchilada Sauce Serves 8 1 tsp extra virgin olive oil 1 onion, chopped 4 garlic cloves, minced 3 tbsp chili powder 1 tbsp cumin 1 tsp salt 1 tsp pepper 1 tsp dried cilantro 15 oz can tomato sauce 1 1/2 cup chicken stock In a large skillet heat olive oil over medium heat Add in chopped onion and cook until it is softened, about 3-4 minutes Stir in minced garlic, chili powder, cumin, salt, pepper and cilantro and cook for an additional 1-2 minutes, stirring often to keep garlic from burning and let the spices develop some their flavor even more Stir in tomato sauce and chicken stock until well combined Bring mixture to a boil and reduce heat to allow sauce simmer for 8-10 minutes, or until thickened and reduced a little, stirring occasionally Use immediately or store in an airtight container in the refrigerator for up to 2 weeks

Pecan Pie Cupcakes

Pecan Pie Cupcakes 1 cup chopped pecans 1/2 cup all-purpose flour 1 cup packed brown sugar 2/3 cup butter, melted 2 eggs Preheat oven to 350 degrees. In a medium bowl, combine all ingredients and mix well. Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!) Fill each 3/4 full. Bake in preheated oven for approx 18 minutes. NOTE: Generously spray your pan with cooking spray and/or dust with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out. Also don't fill the pan to the very top, they will overflow if you do.

Cheesy Ranch Broccoli & Cauliflower Bake

Cheesy Ranch Broccoli & Cauliflower Bake 1 16 oz bag frozen cauliflower 1 16 oz bag frozen broccoli 1 1/2 cups shredded sharp cheddar cheese 2-3 tablespoons dry ranch seasoning (depends on your taste, I LOVE ranch) 3 tablespoons butter Thaw the cauliflower and broccoli. Preheat oven to 350. I like my veggies softer so I steam them in the microwave for about 5 minutes first (just place them in a bowl with a little water and cover, then microwave). Place butter in the bottom of a 9x13 baking pan and let melt in oven. Place the vegetables in the baking dish and sprinkle with the ranch seasoning. Cover with the cheese and bake 10-15 minute or until the cheese is completely melted.

Simple Macaroni and Beef with Cheese

Simple Macaroni and Beef with Cheese 1 large onion, diced 1 tablespoon canola oil salt to taste optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for (I just used black pepper, garlic and a tablespoon of fish sauce, which gives it depth) one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender 2 pounds lean ground beef 1 box macaroni 1 cup each grated cheddar and mozzarella cheeses Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.) Add another three-fingered pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour. Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks. Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.

Easy dessert

Easy dessert 1/4 cup butter or 1/4 cup margarine 1 1/2 cups graham cracker crumbs 1 (14 ounce) cans sweetened condensed milk 8 ounces cream cheese, softened 1/4 cup lemon juice 1 (21 ounce) cans apple pie filling 1/4 cup chopped walnuts 1/2 teaspoon cinnamon Preheat over to 350°F. Use a 1/ 1/2 quart baking dish (10x6) and melt butter or margarine in the oven. Sprinkle the graham cracker crumbs over melted butter and mix well. Press into the bottom of the dish to make a crust. Mix sweetened condensed milk, cream cheese and lemon juice. Spread evenly over crust. Spoon pie filling evenly over creamy layer. Bake 25 to 30 minutes until set. Cool slightly. In small dish, mix together nuts and cinnamon. Sprinkle over pie filling. Serve warm or cold. Refrigerate leftovers (if there are any!).

Maple Walnut Fudge

Maple Walnut Fudge 2 (10 ounce) packages vanilla chips 1 (14 ounce) can sweetened condensed milk 1/4 cup butter 1 teaspoon maple EXTRACT 1 1/2 cups chopped walnuts Combine chips and condensed milk in glass bowl; Microwave on high for 2 minutes. Stir and microwave 1 minute more if needed to melt chips. Stir in the rest of ingredients. Spread into 8-inch square pan. Refrigerate and cut into squares when cool.


CHILI CHEESE DOG CASSEROLE 2 (15 oz.) cans chili with beans 1 (16 oz.) package hot dogs 8 (8-inch) flour tortillas 1 (8 oz.) package cheddar cheese, shredded Preheat oven to 425 F. Spray a 9 X 13-inch baking dish with oil and spread 1 can of chili over the bottom . Roll up hot dogs inside tortillas and place in baking dish, seam side down, on top of chili layer. Top with remaining can of chili and sprinkle with cheese. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes. Serve hot.

Magic Chicken and Biscuit Casserole

Magic Chicken and Biscuit Casserole 4 Tbsp butter 2 chicken breasts, cooked and shredded Up to 2 cups mixed vegetables (can use frozen, fresh or a mix) 1/4 onion, diced small 1/2 cup shredded cheddar cheese 2 cups biscuit mix 1 1/2 cups milk 1 1/2 cups chicken broth 2-3 chicken bouillon cubes (if using canned broth, use all 3) 1 can cream of chicken soup Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in the oven. Heat the broth and dissolve the bouillon, set aside. Remove the dish from the oven and layer chicken on top of the butter, do not stir. Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper). Top with the cheese, no stirring! Combine the biscuit mix and the milk, pour over the top and again, do not mix! Mix together the broth and the cream of chicken soup, pour THIS over the top of everything, again, DO NOT STIR…yep, it looks like a mess, but bake for 45-50 minutes and the magic happens! Remove when top is evenly browned and allow to sit for 5-10 minutes before serving. This is absolutely YUMMY

Fudge Lovers Cream Cheese Cake

Fudge Lovers Cream Cheese Cake 1 box devil's food cake mix 1 box (4-serving size) chocolate instant pudding and pie filling mix 3/4 cup hot water 3/4 cup vegetable oil 1 teaspoon vanilla 4 eggs Filling 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1 egg 1/2 cup semisweet chocolate chips 1/2 cup chopped nuts, if desired Frosting 1 container Rich & Creamy chocolate Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts. Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Salted Nut Roll

Salted Nut Roll 1 (16 ounce) jar salted peanuts, divided 1 (10 ounce) package peanut butter chips 3 tablespoons butter 1 (14 ounce) can sweetened condensed milk 2 1/2 cups marshmallows Pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish. Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more. Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover the peanuts with a sheet of waxed paper, and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

Oatmeal Craisin Cookies

Oatmeal Craisin Cookies YIELD 36 cookies 1/4 cup sugar 1/4 cup brown sugar, packed 1/2 cup butter, softened 1 large egg 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup all-purpose flour 1 1/2 cups quaker quick-cooking oats (not instant) 1/2 cup chopped walnuts 3/4 cup dried cranberries (Craisins) Preheat Oven to 375°F. In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well. Add in egg and vanilla and mix until combined. Add in cinnamon, baking soda, salt and flour and mix well. Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed. Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet.

Fudge Pie

Fudge Pie 2/3 cup evaporated milk 1/2 (12-oz.) package semisweet chocolate morsels 2 tablespoons butter 1 cup sugar 2 tablespoons all-purpose flour 2 large eggs 2 teaspoons vanilla extract 3/4 teaspoon salt 1 cup chopped pecans 1 pie crust unbaked Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with fresh whipped cream.


BANANA SPLIT DESSERT Crust 1 pkg (15 oz) frozen deep dish pie shells (2 shells), thawed 1/4 cup sliced almonds 3/4 cup semi-sweet chocolate morsels Filling 1 pkg (8 oz/250 g) cream cheese, softened 3/4 cup milk 1 pkg vanilla instant pudding 2 tbsp sugar 1 can (14 oz) crushed pineapple in juice, drained Toppings 1 medium banana, sliced 2 cups sliced fresh strawberries 1 1/2 cups frozen whipped topping, thawed Preheat oven to 375°F (190°C). Flatten one pie crust in center of Medium Round Stone with Handles; brush with water and sprinkle with nuts. Place remaining crust over first crust, matching edges. Gently press down to seal with bottom crust. Using Baker’s Roller®, roll out crusts to edge of baking stone. Fold 1/2 in. (1 cm) of crust edge under to form an even border. Using pastry tool, form a decorative edge; prick center of pastry. Bake 20-25 minutes or until golden brown. Immediately sprinkle with chocolate morsels; let stand until melted. Spread evenly over crust; cool completely. For filling, place cream cheese in Classic Batter Bowl. Microwave on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in milk. Add pudding mix and sugar; whisk until mixture begins to thicken. Fold in pineapple. Spread filling evenly over crust. Refrigerate until serving time. For toppings, arrange fruit over top of pie. Attach open star tip to Easy Accent® Decorator; fill with whipped topping. Pipe topping around edge of pastry.

Cheeseburger-Stuffed French Bread

Cheeseburger-Stuffed French Bread 1 lb hamburger 1/4 cup chopped onion 1 (10 3/4 ounce) cans tomato soup, undiluted 1/2 teaspoon garlic salt 1/4 teaspoon salt 1/4 teaspoon pepper 1 lb French bread 1 -2 tablespoon butter 8 ounces Velveeta cheese, sliced Cook hamburger and onion, drain grease. Add soup and spices, simmer 5-10 minutes. Meanwhile, slice top third off bread, hollow out bottom half of loaf, leaving a 3/4-inch shell, save bread chunks, or feed to the birds! Spread top slice of bread (cut side), with butter. Place hollowed out bread on cookie sheet and broil till lightly browned. Take out of oven and fill with meat mixture, top with cheese slices. Place buttered top next to it, put back in oven at 350º; bake till heated through and top is toasted a little. Put the top on, slice into wide slices for sandwiches, about 4-5 inches wide.

Chicken Mashed Potato Fritters

Chicken Mashed Potato Fritters 1 lb potato, peeled and cut into 2 " pieces ( russet or Idaho) 2 teaspoons salt, divided 1 1/2 cups chopped cooked chicken 1/2 cup shredded parmesan cheese 1 large egg, lightly beaten 1/4 cup sour cream 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/4 teaspoon grated fresh lemon rind 2/3 cup fine dry breadcrumb vegetable oil, for frying Bring potatoes, 1 teaspoons salt, and water to cover to a boil in a small saucepan. Cook 20 minutes or until tender; drain and mash potatoes. Stir together mashed potatoes, remaining 1 teaspoons salt, chicken, and next 7 ingrdients(through lemon rind). Chill mixture 1 hour. Shape into 2" balls OR you can make patties. Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly. Pour oil to a depth of 4" into a Dutch oven or fryer; heat to 370*F. Fry fritters, in batches, 2 minutes or until golden brown. Drain on wire racks on paper towels, and serve immediately. You can also pan fry if making patties.


PUMPKIN SPICE LATTE 1/2 Cup Coffee 1 1/2 Cups Almond Milk 1 Tablespoon Pumpkin 1/4 Teaspoon Nutmeg 1/4 Teaspoon Vanilla 1 1/2 Teaspoons Honey Add all ingredients to your blender then heat over the stovetop until warm

Italian Christmas Cookies

Italian Christmas Cookies 4 eggs 1 cup sugar 1/2 cup butter 2 tsp. vanilla 3 1/2 cup flour 4 tsp. baking powder Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients. Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes. Icing 2 cup sifted confectioner’s sugar 2 tsp. vanilla 6 tsp. water Stir until creamy Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles

Pecan Fudge

Pecan Fudge 4 cups pecans whole 1 1/2 cups sugar 1 1/2 cups packed dark brown sugar 1 cup heavy cream 3 tbsp dark corn syrup 1 stick butter 2 tsp vanilla extract 1 tsp maple extract Preheat your oven to 350, and prepare a baking sheet by lining it with aluminum foil. Place the pecans on the baking sheet and toast them in the oven for about 10 minutes, stirring halfway through. Remove from the oven and allow the pecans to cool. Once cool, coarsely chop the pecans and set aside. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. In a saucepan, combine the brown and granulated sugars, the cream, and the corn syrup over medium heat. Stir until the sugars dissolve, insert a candy thermometer, and bring to a boil, stirring occasionally. Allow the mixture to boil, stirring frequently, until it reaches 238 on the candy thermometer. Once at 238, remove the pan from the heat and stir in the butter, maple and vanilla extracts, and chopped pecans. Stir the fudge vigorously with a wooden spoon. Stir constantly until the fudge loses its shine and holds its shape. It is done when it comes together and forms a ball on the bottom of the saucepan. The beating process should take about 10-15 minutes. I have done this with the paddle on my mixer because if you do not stir long enough you will not have good results. Once the fudge holds its shape, pour it into the prepared pan and smooth it into an even layer. Refrigerate the fudge to set it, for at least 1 hour. I like to place a whole pecan on top after I cut it.

Caramel Butter-Pecan Bars

Caramel Butter-Pecan Bars 2 cups all-purpose flour 1 cup packed brown sugar 3/4 cup cold butter 1 1/2 cups chopped pecans 1 (12 ounce) jars caramel ice cream topping, warmed 1 (11 1/2 ounce) packages milk chocolate chips Preheat oven to 350* F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350* F for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temp or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars.


HAWAIIAN CHEESECAKE BARS 2 cups flour 1 cup sugar 1 cup butter 16 ounces cream cheese 4 Tb sugar 4 Tb milk 2 eggs 2 tsp vanilla 16 ounces crushed pineapple, drained 2 cups flaked coconut 2 Tb melted butter Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly. Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

Yummy Steak Marinade

Yummy Steak Marinade 1/3 cup Soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper 1/4 teaspoon hot pepper sauce 1 teaspoon dried minced garlic Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Eggnog Pumpkin Pie

Eggnog Pumpkin Pie for the crust 8 tablespoons unsalted butter (1 stick), melted and cooled slightly 1 tablespoon vegetable oil 1 tablespoon granulated sugar Coupons 1/4 teaspoon fine salt 1 1/3 cups all-purpose flour, plus more as needed for the filling 1 (15-ounce) can pumpkin purée (not pie mix) 1 1/4 cups eggnog 2/3 cup granulated sugar 3 large eggs 1 tablespoon brandy or dark rum (optional) 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/8 teaspoon ground cloves to finish 1 1/2 cups heavy cream 2 tablespoons granulated sugar 1 tablespoon brandy or dark rum (optional) Whole nutmeg, for grating for the crust Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms. Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. Meanwhile, prepare the filling. for the filling Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating. Place all of the ingredients in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust. Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes to 1 hour. Remove from the oven to a wire rack and let cool completely, about 2 hours. to finish When ready to serve, chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Place the cream, sugar, and brandy or rum (if using) in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the measured ingredients until medium peaks form, about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream evenly over the pie and grate a light dusting of nutmeg over top.

Wednesday, October 26, 2016

Cheesy Beef Skillet Pasta

Cheesy Beef Skillet Pasta 2 tablespoons olive oil 1 cup diced white or yellow onion 1 cup diced zucchini 1 teaspoon minced garlic 1 pound lean ground beef 1 to 2 teaspoons Italian seasoning 1/2 teaspoon salt fresh ground black pepper, to taste 1 (15 ounce) can fire-roasted diced tomatoes 1 (8 ounce) can tomato sauce 1 cup low-sodium beef broth 1 cup chopped mushrooms 2-1/2 cups dry pasta (fussili or penne works well) 1/4 cup chopped fresh basil 1 cup shredded mozzarella 1/3 cup shredded Parmesan Preheat your oven to BROIL. Add oil to a 12" skillet and place over medium heat. Add onion, zucchini, and garlic and saute for a couple of minutes, or until onion is slightly softened and zucchini is fork tender. Add beef and cook, stirring to break up, until browned. Drain off as much grease from the pan as possible and return to the heat. Sprinkle beef with Italian seasoning, salt, and pepper. Add diced tomatoes, tomato sauce, beef broth, mushrooms, and dry pasta to the pan. Stir to combine and bring to a boil. Cover skillet, reduce heat to LOW and simmer for 15 minutes or until pasta is al dente. Stir in basil. Sprinkle mozzarella and Parmesan over the pasta and transfer skillet to the oven. BROIL just until cheese is melted and bubbly.


GROUND BEEF LO MEIN 8 oz lean ground beef 1 stalk celery or bok choy, sliced 1/4 cup baby carrots, julienne 1/4 cup sliced onions 1 clove garlic, minced 1 tbs light soy sauce* 1 tbs oil 1/2 tsp sugar 1/2 tsp salt 8 oz spaghetti (dry) Sauce: 1 tbs dark soy sauce** 1 tbs Chinese rice wine or dry sherry 1 tsp dark sesame oil *Light soy sauce is not the sodium-reduced soy sauce. It is an actual product. Major major brands of soy sauce closely approximate light soy sauce **Dark soy sauce is available in larger supermarkets and Chinese markets. If you cannot obtain it, a good substitute is 1 tbs regular soy sauce (like La Choy) and ½ tsp molasses. Cook spaghetti per package directions to al dente stage. Drain and rinse; set aside. Heat a large skillet or wok over medium-high heat. Add oil. Brown ground beef, breaking up clumps. Add the garlic, light soy sauce, sugar and salt; stir to combine. Add the celery or bok choy, carrots and onions. Stir fry until celery is bright green. Add the cooked and drained spaghetti and the sauce. Toss to coat completely. Turn out on a serving platter.


CROCKPOT BEEF STEW 1/4 Cup All Purpose Flour 2 1/2 Pound Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed 2 Tablespoons Vegetable Oil 1 1/2 Cups --2 1/2 Cups Water 2 Large Beef Bouillon Cubes 1 Can (10-3/4 Ounces) Condensed Tomato Soup, Undiluted 3 Teaspoons Italian Seasoning 2 Bay Leaves 1/2 Teaspoon Black Pepper 2 Medium Onions Sliced 2 Large Russet Potaotes, Peeled and Cut Into 1 1/2 Inch Pieces 3 Medium Carrots, Cut Into 1 Inch Pieces 2 Stalks Celery, Cut Into 1 Inch Pieces 8 Ounces Whole Mushrooms, Trimmed 3/4 Cup Frozen Peas, Thawed Pour flour into a 1 gallon Ziplock bag. Add meat, in batches, and shake to evenly coat all pieces. Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crock pot. Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves and black pepper and stir to combine. Pour into the crock pot over beef. Add the onions, potatoes, carrots, celery and mushrooms. Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water. Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and Serve

7-Layer Tacos

7-Layer Tacos 1 lb. chicken breast tenders 3/4 tsp. Cajun seasoning 15 oz. can refried beans 1 c. shredded Mexican blend cheese 1 in c. guacamole, homemade or store bought 1 c. reduced-fat sour cream 2 c. finely shredded cabbage or lettuce 1 c. salsa of your choice Sprinkle both sides of chicken with Cajun seasoning. Spray a skillet with cooking spray, and heat over medium-high heat. Add chicken, and cook for approximately 5 minutes per side, until cooked through. Cut each chicken tender in half lengthwise, and set aside. Heat refried beans on the stove top or microwave. On each tortilla, spread 3-4 tablespoons of beans down the center, and sprinkle with about 2 tablespoons of cheese. Spread 2 tablespoons of guacamole over the cheese, then 2 tablespoons of sour cream. Arrange 1-2 pieces of chicken over the sour cream. Place about 1/4 c. shredded cabbage on top of the chicken, and drop a spoonful of salsa on top. Repeat for all tacos or set up a self-serve taco table and let everyone build their own!

Pecan Caramel Bars

Pecan Caramel Bars BOTTOM LAYER 2 cups flour 1 cup brown sugar 1/2 cup butter, softened PECAN LAYER 1 1/2-2 cups chopped pecans CARAMEL LAYER 1 1/2 cups butter 1 cup brown sugar 1 teaspoon vanilla TOP LAYER 8 ounces semi-sweet baker's chocolate, chopped 6 ounces semi-sweet chocolate chips Preheat oven to 350°F. Mix together ingredients for bottom layer to a fine crumb consistency. Pat into an ungreased 9x13 pyrex dish. Sprinkle pecan layer using enough to completely cover bottom layer. Combine caramel ingredients in saucepan and cook over medium high until it comes to a good expansive boil. Boil for one minute and remove from heat, then pour over pecans. Bake for 20 minutes and remove from oven. It will not look done. Immediately sprinkle the chocolate over the caramel and gently spread so that it melts and blends in with caramel layer. Allow to cool completely before cutting. I like to serve it in small squares, about 1 1/2", because they are very rich.

Snickerdoodle Pumpkin Walnut Bread

Snickerdoodle Pumpkin Walnut Bread Makes 2 loaves 2 cups all-purpose flour 1 1/2 cups white whole wheat flour (or all-purpose flour) 2 cups light brown sugar, packed 1/3 cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon freshly grated nutmeg 1 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon cloves 1 15-ounce can pumpkin puree, or just under two cups 1 cup vegetable oil 1/3 cup honey 1/3 cup water 1/2 cup of chopped walnuts FOR THE STREUSEL TOPPING: 1/2 cup flour 1/2 cup granulated sugar 1/2 teaspoon salt 2 tablespoons cinnamon 2 tablespoons butter, I doubled the butter to make it extra-good Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices. In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. add walnuts Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients. Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack. Delicious served warm with a smear of butter

Old Fashioned Cheesy Chicken Spaghetti

Old Fashioned Cheesy Chicken Spaghetti 1 whole chicken fryer, cooked or 5 - large chicken breasts (bay leaf, poultry seasoning, onion and celery added to chicken while it cooks) 1 , 12 oz package spaghetti noodles (do not use vermicelli or thin spaghetti) 1 , 16 oz (1 lb) package Velveeta cheese, cubed or use all cheddar cheese 1 , 10.5 oz can cream of chicken soup 2 cups reserved homemade broth or 1 - 14 oz can chicken broth 1/2 cup (1 stick) butter 1 , 8 oz package shredded mild or sharp cheddar cheese 1 small onion, chopped 3 - 4 celery ribs, chopped 1/4 cup green bell pepper, chopped 1 (10 ounce) can mild Rotel, optional Fill a large soup or stock pot with water. Clean and rinse a whole fryer (remove the giblets, livers and heart) and add the chicken to the pot. I like to add a little seasoning salt, poultry seasoning, quartered onion, celery, and a bay leaf as the chicken cooks. Turn the stove to high and let chicken come to a boil then, reduce heat to a low simmer and cook the chicken until done (about 2 hours). For chicken breasts or pieces cook 45-50 minutes. Remove chicken from pot and place on a plate to cool. Strain and reserve the broth. Cook the spaghetti noodles per package directions, but instead adding the spaghetti to water were going to use our reserved chicken broth. Bring the broth to a boil and add the spaghetti noodles. Reduce heat and simmer until the noodles are tender, but not fully cooked (al dente). While the spaghetti noodles are cooking go ahead and start de boning the chicken (make sure it's cool enough to handle) or break chicken breasts to smaller pieces if using breasts. Place the chicken on a plate, cover and set aside. Dice up the onions, celery, and green peppers. In a medium size skillet melt the butter and add the vegetables. Saute until tender and translucent in color. Remove from heat and set aside. In a large microwave safe bowl combine the cubed Velveeta cheese, chicken broth (canned or homemade) and cream of chicken soup. Place the bowl in the microwave and cook on low for about 5-7 minutes until mixture is smooth and the cheese is melted. (you can also use the defrost setting). You wanted the cheese to be melted, but don't cook the mixture. Drain spaghetti noodles and add back to the pot or use a large bowl. Add the chicken pieces and the cheese mixture and mix to combine. If you want to spice things up a bit you can add a can or mild Rotel, but that is optional. Spray a (13 x 9 inch) baking dish or similar with non stick spray. Add the spaghetti mixture and top with shredded cheddar cheese. Bake the casserole in a preheated 350 oven and bake for about 45 minutes until the cheese is golden brown and casserole is bubbly. When cooked, remove from oven, let cool and serve. servings: 6-8 Cooks Note: If a 13 x 9 inch dish is too big for your family you can prepare two 8 x 8 inch size pans. Serve one for dinner and freeze the second one for a quick meal for another night. If you don't use Velveeta just substitute with all cheddar cheese and omit the Velveeta all together.

Tuesday, October 25, 2016


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 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 & Parmesan~

Banana Butterscotch Bread

Banana Butterscotch Bread 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup butter 3/4 cup white sugar 1 large egg 3 ripe bananas, mashed 3/4 cup butterscotch chips 1/2 cup chopped walnuts (optional) Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Wilted Lettuce

Wilted Lettuce Lettuce or mixed greens 4 to 8 pieces of cooked bacon 2 Tbsp Apple Cider Vinegar 1tsp sugar or stevia 1/4 tsp salt 1/8 tsp pepper 6 green onions 2 hard boiled eggs While the grease is hot from your bacon.. add the vinegar, sugar, salt, pepper , chopped onions... stir well... pour over lettuce that you have already crumbled your bacon on... mix well .. add sliced eggs.... mix ... Enjoy

Nutty Chocolate Chip Pie

Nutty Chocolate Chip Pie 3 eggs 3/4 C. light corn syrup 3/4 C. sugar 2 T. butter or margarine, melted 1 tsp. vanilla 1 C. coarsely-chopped walnuts or pecans 1- 6 oz. pkg. (1 C.) semi-sweet chocolate chips 1 unbaked 9" pie shell Beat eggs; add syrup, sugar, butter and vanilla. Mix until well blended. Stir in nuts and chocolate chips. Pour into pie shell. Bake at 350 degrees for 50-60 minutes (filling should be slightly less set in center than around edges). Cool completely. Serve warm or cold with whipped cream (or topping), if desired. Deliciously nutty and chocolatey


CAJUN LASAGNA 1 lb ground turkey 1 lb andouille sausage, fresh, casing removed 1 box lasagna noodles, dried 1 red onion, diced 1 bell pepper, diced 1 stalk celery, diced 1/2 bunch Italian parsley, minced 4 cloves garlic, minced 2 cups chicken broth 1 28 oz. can crushed tomatoes 1 6 oz. can tomato paste 1 1/2 tablespoons creole seasoning 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon Italian seasonings 1 teaspoon crushed red pepper 1 teaspoon sugar 4 oz. parmigiano reggiano cheese, grated 2 cups sharp cheddar cheese, grated 2 cups jack cheese, grated 8 oz. fresh mozzarella cheese, grated 2 cups ricotta cheese 2 eggs, beaten extra virgin olive oil Preheat oven to 375 degrees. Bring a large pot of salted water to boil. Cook pasta for 6 minutes. Rinse Pasta with warm water, drain, coat with oil and set aside. Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside. In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery. Saute for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes. Add tomato paste and mix well, cook for 5 more minutes. Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well. Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally. Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. Add 1/2 cup of parmigiano reggiano and mix well. To Assemble Ricotta/Cheese Mixture: Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side. To Assemble Lasagna: In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese. For the last layer top with noodles, pasta sauce and remaining grated cheeses. Cover casserole with greased foil and bake at 375 degrees for 30 minutes. Remove foil and cook 20 minutes more. Remove from oven, allow to cool 10 minutes. Serve with garlic bread. Notes: If you can't find fresh andouille sausage, smoked sausage can be used and diced into small chunks.

Vanilla Walnut Pie

Vanilla Walnut Pie 1 refrigerated pie crust, (from 14.1-ounce package) OR HOMEMADE 1 package (8 ounces) cream cheese, softened 3 eggs, divided 3/4 cup sugar, divided 4 teaspoons Pure Vanilla Extract, divided 1/2 cup light corn syrup 3 tablespoons butter, melted 1/4 teaspoon salt 2 cups walnut pieces, toasted Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes. Beat remaining 2 eggs and 1/2 cup sugar with wire whisk in large bowl until very smooth. Add corn syrup, butter, remaining 3 teaspoons vanilla and salt; stir until well blended. Sprinkle walnuts evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.


BROWN SUGAR FUDGE 1 can sweetened condensed milk 2 cups brown sugar 1 cup butter Place ingredients in a 2-quart (2.2 L) micro-wave safe mixing bowl, and microwave on HIGH for 10 minutes, stirring every 2 minutes. Let cool slightly. Beat with mixer for 5 minutes. Spread mixture into a foile lined and sprayed or buttered 8" x 8" pan.Chill to set and cut into squares

Potato & Sausage Soup

Potato & Sausage Soup Serves 12 5 large potatoes 1 lb Sweet Italian Turkey Sausage 4 tbsp butter 1 small onion, chopped 3 garlic cloves, minced 4 tbsp flour 2 cups fat free half & half 3 cups fat free milk 1 tbsp pepper 2 tsp salt 1 cup reduced fat sour cream 1 cups Mexican Blend Cheese Optional Toppings Additional shredded cheese Additional sausage Sliced green onions Additional sour cream Preheat oven to 400 Gently wash and dry each potato Wrap in aluminum foil and bake for 1 hour, or until potatoes are soft when gently squeezed Remove from oven and set aside to cool until they can be handled In a dutch oven cook Italian sausage over medium high heat until browned, breaking it up as it cooks When cooked remove from pot with a slotted spoon to a paper towel lines plate to drain Reserving 1 tbsp drippings from sausage drain pot Melt butter with the reserved drippings over medium heat Add in onion and cook until soft, about 4-5 minutes, stirring often Stir in garlic, cooking for an additional 2 minutes or until fragrant, stirring often Whisk in flour, cooking for 3-4 minutes, to allow flour taste to cook out and roux to form Whisk in half & half, whisking constantly to eliminate any lumps Whisk in milk, pepper & salt and bring to a boil, and then reduce to a simmer until soup thickens While soup is simmering spoon out the flesh of the potato from the skins Stir potato, sour cream, reserved sausage and cheese into soup Taste and adjust seasoning as needed Serve with preferred toppings and ENJOY!

Pecan Pie Bark

Pecan Pie Bark 2 sticks butter 1 cup white sugar 1 & 1/4 cups pecan halves About 2 packages (approx. 12 sheets) honey graham crackers Preheat oven to 325 degrees F. Lay graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set Aside. In a large saucepan, bring butter, sugar, and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully and evenly pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes. Allow graham cracker bark to cool completely before breaking into pieces. Store in an airtight container.

Best Butter Cookies

Best Butter Cookies 48 cookies 8 ounces unsalted butter 3/4 cup granulated sugar 1/4 teaspoon salt 1 1/2 teaspoons pure vanilla extract 1 large egg yolk 2 cups all-purpose flour Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the flour and mix just until incorporated. Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze. Before baking, preheat the oven to 325°F. Line your baking sheets with parchment. Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie). Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. Note: you can do many things with these cookies. You could roll the dough out and cut shapes. You could slice them even thinner and sandwich them with chocolate or jam or lemon curd. You could make them and then dip them half into chocolate. You could just make them and eat them, which is my favorite. Whatever you do, they will be delicious.

Witch's Brew

Witch's Brew 1 (6 ounce) packages lime gelatin 2 cups boiling water 3 cups chilled pineapple juice 1 (2 liter) bottles chilled lemon-lime flavored soda or 1 (2 liter) bottles ginger ale 2 cups chilled vodka (optional) Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice, the entire 2 liter of soda and the vodka. Let cool to room temperature.

Salted Nut Squares

Salted Nut Squares Tastes just likePayday candy bar And NO BAKE!!! (about 30 bars) 3 cups salted peanuts (no skins), divided 2 & 1/2 tablespoons butter 2 cups peanut butter chips 14 ounces sweetened condensed milk 2 cups miniature marshmallows kosher salt or sea salt, optional Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan. Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth. Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended. Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt. Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature. Notes These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

Oven Baked Cajun French Fries

Oven Baked Cajun French Fries 3 large russet potatoes 1 1/2 T. olive oil 1 T. Cajun seasoning (recipe below) good pinch of salt Cajun Seasoning 2 1/2 T. smoked paprika 2 T. garlic powder 2 T. salt 1 T. cayenne pepper 1 T. black pepper 1 T. onion powder 1 T. thyme 1 T. oregano Combine all the spices and store in an airtight container. Wash and dry the potatoes, leaving the skin on, slice into even strips (I used a mandolin for mine). Place the potatoes in a bowl and cover with cold water, allow to sit for 10 minutes. Drain the potatoes and pat dry. Add 1 T. olive oil, Cajun seasoning and the salt to the potatoes. Toss to coat well. Grease the bottom of a large baking sheet with the remaining olive oil. Sprinkle just a little more Cajun seasoning over the bottom of the baking sheet. Place the potatoes on the baking pan in a single layer. Cover with tinfoil and bake in a 450 degree oven for 10 minutes, remove the tinfoil and continue to bake for an additional 15 minutes, stirring about 1/2 way through the cooking time.

Pumpkin 'Better Than Sex' Cake

Pumpkin 'Better Than Sex' Cake 1 box yellow cake mix 1 – 15 oz. can pumpkin puree (not pumpkin pie mix) 1 – 14 oz. can sweetened condensed milk 1 – 8 oz. tub cool whip 1/2 bag Heath Bits Caramel Sundae Sauce In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins). Remove cake from oven and let cool for about 10 minutes after baking. Using the end of a wooden spoon to poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake. Refrigerate for 30 minutes. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.) Refrigerate for 3-4 hours, or overnight (best)

Apple Dip

Apple Dip Yield: 1 ½ cups 1- 8 oz cream cheese, softened 1/3 cup marshmallow cream 1/3 cup brown sugar 1/3 cup peanut butter (crunchy is delicious) 2 Tbsp milk Mix cream cheese and marshmallow cream til smooth. Add brown sugar and peanut butter – mix, then milk and blend again. Serve with apples, bananas, graham crackers or ANY thing you want. Store in the refrigerator in a covered container

Baked Asparagus with Olive oil

Baked Asparagus with Olive oil 1 Bunch asparagus, washed 2 tablespoons olive oil 2 Finely minced Garlic Sea salt and black pepper Parmesan cheese -Grated- (Optional) Preheat oven to 400 degrees F. Place asparagus in a freezer bag. Drizzle the olive oil, Garlic, salt & pepper., seal the bag and shake until asparagus is coated evenly. Place the asparagus in a single layer on a cookie sheet. Bake until tender for about 10 to 15 minutes. Bake extra 5 minutes for a crispier texture. Sprinkle Parmesan cheese and serve immediately. Make sure to cut the woody ends before seasoning and save them for stock, asparagus is loaded with vitamins and minerals.


HALLOWEEN POPCORN 2 bags microwave popcorn, popped 1 each 11 oz. bag candy corn 1 16.4 oz package Vanilla bark Halloween sprinkles wax paper Place the popped popcorn and candy corn in a very large bowl , giving you plenty of room to stir the Ingredients. Melt the bark in the microwave in 30 second increments, stirring after each time, until melted. Drizzle over the popcorn and candy corn and stir to coat each piece of popcorn. Pour the mixture over wax paper and spread into an even layer. Sprinkle with Halloween sprinkles and allow to cool for at least 30 minutes. Break into pieces. Serves 6-8. This was OH SO EASY AND OH SO GOOD

Nutella Muffins- Only 3 ingredients

Nutella Muffins- Only 3 ingredients Makes 12 1 Cup Nutella 8 Tbs SR Flour 2 Eggs Mix all ingredients in a bowl. Place in muffin tray, and bake at 175*C (350) for 15 mins. Allow to cool, and Enjoy

Three Ingredient Chicken

Three Ingredient Chicken 2 packets Dry Italian Dressing Mix 1/2 Cup Brown Sugar 6-8 Chicken thighs (You can use any chicken pieces, skin on) Preheat oven to 350 deg. Line a metal rimmed baking sheet or pan with foil. Place brown sugar and seasoning packets in a large Ziploc freezer bag and shake to mix. Add chicken pieces to bag and coat. Place chicken pieces on pan skin side up. Bake for 35 minutes for thighs, longer for thicker breast pieces or until juices run clear.


PUMPKIN PIE CROISSANTS 2 cans crescent rolls 2 oz cream cheese (softened) 1/2 can of pure pumpkin (15 oz) The pumpkin pie filling will not work 1 tbsp pumpkin pie spice 2 tbsp sugar (or sugar substitute if you prefer) Mix until fluffy Spread mixture to cover the crescent and roll it up. I put the mixture on kind of thick so rolling them was kind of messy. Have a paper towel handy to wipe off your fingers in between. Mix 2 tbsp of sugar or substitute with 1/2 tsp of pumpkin pie spice and sprinkle the tops of your crescents before baking. Bake at 350 degrees F for 15-18 minutes or until browned

Lemon Garlic Broccoli

Lemon Garlic Broccoli 10 oz package of frozen broccoli cuts 4 oz. mozzarella cheese 1 tsp lemon garlic salt Steam the broccoli until tender Preheat oven to 350 degrees Place broccoli in a small baking dish Sprinkle broccoli with the lemon garlic salt Sprinkle the mozzarella cheese over broccoli Place in oven until cheese melts.


BACON RANCH CABBAGE YES BACON.. RANCH… Cabbage OH YA 1 bag of precut cabbage mix 1/2 lb cooked bacon 1 onion .. chopped 1 envelope ranch seasoning mix 2 T. olive oil Cook your bacon - drain set aside - chop onions and caramelize in olive oil - add cabbage and onions - cook down - add ranch mix and bacon - continue to cook down to desired tenderness


CREATIVE USES FOR ORANGE PEELS Orange peels are so useful for household chores that you should never throw them out before making the most of them! They contain natural citrus oil which is good for your skin, from cleaning metals to glowing skin, orange peels can surprise you with many things!! Here are some unusual uses of orange peels-> 13 Creative Uses For Orange Peels 1. Clean stainless steel Fresh orange peels can be used to clean and shine stainless steel objects like the sink. Simply take some fresh peels and use them as you would use your sponge to scrub. The steel will also become water-spot resistant. You can use natural oil as a waterproof barrier. Avoid dish-washing liquid. 2. Soften brown sugar Now you can keep your brown sugar from drying out. Place orange peels in the container of brown sugar and it will soften it. 3. Smelly shoes You can get rid of smelly shoes by putting orange peels in them. Face the inside portion of the peel towards the sole of your shoes and they will absorb moisture and leave them smelling wonderful. 4. Cleaner Keep leftover orange peel in a lidded jar and add white vinegar to it. Keep this jar in the fridge for a few weeks and shake it occasionally. Transfer it to a spray bottle and use to clean your windows, counter tops, or floors. 5. Use as a cup While pulling off the peel if you have been able to keep at least half of the peel intact you can use it as a cup and put jellies or snacks in it. 6. Orange tea You can use orange peels in your tea. Next time you make tea add orange peels and enjoy the result. 7. Mosquito repellent Keep mosquitoes away by spraying orange peels on your skin and rub the outside portion of the orange on your skin before heading out. 8. Body scrub You can use the peels as a scrubber. Wrap them in gauze and rub them on your skin while you are in the shower. It will make your skin glow and give you brighter skin. 9. Lower blood pressure Chinese medicine uses bitter orange peels as natural medicine. Herbalists suggest eating bitter orange peel to lower your blood pressure naturally. 10. Relieve anxiety and depression The oil from orange peels can be used to relieve anxiety and depression naturally. Massage with the oil and feel the difference. 11. Emergency oil Lamp Fill a half-orange intact peel with olive oil for an emergency lamp. Use the pith as candle wick. This is easy to do and a great alternative when there is no other arrangement. 12. Light fire Orange oil is flammable and catches fire easily. Next time you want to light a fire use orange peels instead of newspaper to start the fire. Burning orange peels in your fireplace will also remove any creosote. 13. Deodorizer You can use orange peels as deodorizer. Put some in your fridge to make it smell good. You can also keep some in your garbage bin to eliminate stinky odors.


BAKED CINNAMON APPLES 3 lb. bag apples of your choice. I used Gala since they were on sale 1/8 C. Cinnamon (may adjust to your taste) 1 1/2 C. Brown Sugar (may adjust to your taste) 8 Pats of Butter Wash apples well & dry Core Apples Cut into slices Spread Apple Slices out in a 9 X 12 Baking Pan Sprinkle Cinnamon evenly over slices Spread Brown Sugar evenly over slices Arrange Butter Pats randomly on top Bake @ 350 for 1-1 1/2 hours until tender

Hotdog Casserole

Hotdog Casserole (Serves 3-4) 4 bun length hotdogs 2 hotdog buns 1/4 C. chopped onion 10 oz. ban hotdog chili sauce (I prefer no beans) 1 1/2 T. ketchup 1 T. yellow mustard 3 good handfuls of seasoned French fries 1 C. shredded cheddar cheese Lightly spray a 9×5″ baking dish with cooking spray. Tear apart the hotdog buns into 1″ pieces and place in the bottom of the dish. Place in the oven and preheat to 350 degrees (This will toast up the buns a little). Remove from oven when it has preheated. Cut the hotdogs in bite size pieces and place on top of the buns. Mix together the chili sauce, onions, ketchup and mustard and pour over the hotdogs, spreading the mixture around. In a skillet with 1 T. vegetable oil heated over medium high heat, fry the French fries, tossing them around in the pan, just to get a little color and crunch to them, about 5 minutes. Remove the French fries and drain on a paper towel lined plate. Sprinkle half of the cheese on top of the chili, top the cheese with a layer of the French fries and place in the oven. Bake for 20 minutes, remove from oven and top the French fries with the remaining cheese. Return to the oven for 5-6 minutes or until cheese has melted. I served mine with coleslaw.


BEST BANANA BREAD 3/4 c sugar 1/2 c butter 2 eggs 1/3 c milk 1 1/2 tsp vanilla 2-3 over ripe bananas 2 c flour 1 tsp baking soda 1/2 tsp salt *1/2 c nuts if desired Mix together the first 5 ingredients. Mash the bananas and add to the wet mixture. Stir well. Mix the dry ingredients together and pour into the wet mix. Stir well and pour into a greased loaf pan. bake at 350 degrees for 50-60 minutes. Cool 5-10 minutes before removing from the pan


GROW SOME CANDY CANES The elf on the shelf brought my son the seeds yesterday morning, with a note telling him they were magic beans and not to taste them, or they would be ruined, and plant them in sugar at night time for a surprise in the morning! You don’t need an elf on the shelf to do this, anything works! What You’ll Need: Green tic tac candy A bowl Sugar to fill the bowl Candy canes Fill bowl with sugar and have him press the seeds into sugar, making sure they are covered. When they go to bed, remove seeds, and place candy canes in the bowl. Make sure to get rid of the seeds!!! Next morning, SURPRISE!!!!!! Have some added fun! Get the mini candy cane and use them before the big ones! Your children will be AMAZED!!!


FRIED CORN 1 pound bacon, chopped 1 onion, chopped 2 medium green bell peppers, chopped 2 (16 ounce) packages frozen corn salt and pepper to taste Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes. Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon – that is the secret to the flavor.


ORIENTAL CABBAGE SALAD Salad: 1 head cabbage 8 green onions 1/4 cup sesame seeds 1 package almond slices 2 packages ramen noodles 1 tbsp oil Dressing: 1/4 cup sugar 1/2 cup oil 1 tsp black pepper 1 tsp salt 7 tbsp rice vinegar Salad: Rinse produce. Shred cabbage & slice onions. Combine in a bowl & set aside. In a medium size skillet heat 1 tbsp oil. Toast sesame seeds, almonds, & noodles until golden. Once toasted add to cabbage mixture & mix well. Dressing: Combine all ingredients and whisk well for at least 1 minute. Pour over salda and mix well. Chill salad for several hours before serving. Enjoy!!


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


BROCCOLI & CAULIFLOWER GREEK SALAD First Combine: 1 bunch of Broccoli… 1 bunch of Cauliflower 8 strips of cooked and crumbled bacon 1/3 C. Chopped Onion 1 C. chopped Tomatoes 2 hard boiled eggs- chopped Then in a small bowl mix well: 1 C. Miracle Whip 1/3 C. Sugar 2 Tbsp Vinegar Salt, Pepper to taste and I like to add in Greek Seasoning its optional Add the mixture to the Broccoli and gently toss to cover it all Refrigerate then serve.. YUMMY

Beef and Bean Taco Casserole

Beef and Bean Taco Casserole 1 pound lean (at least 80%) ground beef 1 16 ounce can refried beans 1 16 ounce jar Thick 'n Chunky salsa 1 1 ounce package taco seasoning mix 2 1/2 cups coarsely broken tortilla chips 1/2 medium green bell pepper, chopped (3/4 cup) 4 medium green onions, sliced (1/4 cup) 2 medium tomatoes, chopped (1 1/2 cups) 1 cup shredded cheddar or Monterey Jack cheese (4 ounces) 1/4 cup sliced ripe olives 1 cup shredded lettuce Heat oven to 350 degrees Fahrenheit. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips. Tip This is an easy recipe to take and bake. Just save the toppings to take and serve with the hot casserole. In place of the cheddar cheese, try using a taco-flavored cheese.