Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Saturday, April 30, 2016


FLUFFY FRENCH TOAST 1/4 cup all-purpose flour 1 cup milk 1 pinch salt 3 eggs 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 tablespoon white sugar 12 thick slices bread Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Chicken Noodle Casserole

Chicken Noodle Casserole 1/2 cup chopped onion 3 tablespoons butter or 3 tablespoons margarine, melted 2 (10 3/4 ounce) cans cream of chicken soup 2 cups shredded cheddar cheese, divided 1 cup milk 3 1/2 cups chopped cooked chicken 2 1/2 cups cooked macaroni salt pepper 1/4 cup Ritz cracker crumbs In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper. 4 Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes.

Friday, April 29, 2016


EASY ONE POT SAUSAGE & RICE 10 ounces Turkey Sausage, cut into bite sizes 2 tablespoons Olive Oil 1/2 white Onion, diced 1 Green Bell Pepper, diced 2 tablespoons Garlic, chopped 1/4 teaspoon Cayenne Pepper 1/2 teaspoon Onion Powder Salt & Pepper to taste 1 1/2 cup uncooked Rice (white or brown) 3 cups Chicken Stock 2 Bay Leaves 2 teaspoons Worcestershire Sauce (optional) 1 teaspoon Hot Chili Sauce (optional) The first thing you want to do is pick a pan that is big enough to hold all of these ingredients. You will also need to be able to use a lid. Over a medium flame, saute the cup up turkey sausage over a tablespoon of olive oil. Brown the sausage for about 5-6 minutes. Next add the diced onion, pepper and garlic. Then season with the cayenne pepper, onion powder and a pinch of salt and pepper. Mix it together and put back on the stove. Cook until the onion is translucent. This usually takes another five minutes. Add the uncooked rice, chicken stock and bay leaves. I used white rice but you can also use brown rice. Mix together. Bring to a boil then cover and simmer for 20 minutes. It will be done when the rice is cooked. Make sure you keep an eye on the rice because it can stick to the bottom of the pan Remove from the stove when it’s done. If you like it a little spicy, add the Worcestershire sauce and Hot Chili sauce and mix together. Serve immediately

Thursday, April 28, 2016

5 Minute Creamy Corn Dip

5 Minute Creamy Corn Dip 2 cans (15 oz.) mexicorn, drained 2 cans (10 oz.) Rotel, drained 1 1/2 c. Greek yogurt 1/2 c. Mayonnaise 1 1/2 c. shredded cheese (any kind works great, we use cheddar) 1 (1 oz.) pkg. Ranch dressing mix 1 bunch green onions, chopped salt & pepper, to taste Combine all ingredients and refrigerate until ready to serve.

Crazy Easy Chocolate Truffle Balls

Crazy Easy Chocolate Truffle Balls 1 package semi sweet chocolate chips 1/2 cup creamy peanut butter 1 (8 oz.) container of cool whip (left out to room temp) Pour the chocolate chips into a microwave safe bowl, then fill a mug half full of water and place both the bowl and mug in opposite ends of the microwave. Stop and stir the chocolate chips every 30 seconds until completely melted. Add the peanut butter and mix well. Then thoroughly mix in the cool whip. Refrigerate for at least two hours until your chocolate mixture becomes firm enough to handle. Roll the mixture into balls (about the size of a rounded tablespoon), then roll the balls into powdered sugar, coconut, or nuts, or dip in chocolate. Return the balls to the fridge. They taste the best if they stay refrigerated

Homemade Vanilla Granola

Homemade Vanilla Granola 8 c. oats 2 c. sliced almonds 1 c. wheat germ 1 c. brown sugar 1 tsp. salt 1 tsp cinnamon craisins or raisins, to taste (optional) 3/4 c. canola oil or coconut oil 1 c. honey 3 Tbsp. vanilla (use the real stuff if you have it-- it tastes much better) Preheat oven to 300-degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 20-30 minutes. Remove from oven and leave on pans until the granola hardens (it may be a little chewy and that's ok.. if you prefer it not to be chewy at all, allow to dry completely). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.

Brazilian Beans and Rice with Sausage

Brazilian Beans and Rice with Sausage 2 Tbsp. oil 1 Lb. smoked sausage, sliced 1/2 c. chopped green onion 3 cloves garlic, minced 1 c. rice 2 c. chicken broth 1 (14 oz) can pinto beans, drained and rinsed salt & pepper, to taste 1-2 bay leaves In a large skillet, heat oil over medium heat. Add sausage, green onion, and garlic and saute until onions become soft. Stir in rice, chicken broth, beans, salt & pepper, and bay leaves and bring to a boil. Reduce heat to a low simmer and cover. Simmer for 20-25 minutes or until rice is done. Remove from heat and fluff rice with a fork.

Cheater Restaurant Style Refried Beans

Cheater Restaurant Style Refried Beans 1 can refried beans (I like the Taco Bell brand) 1/3 c. sour cream 1 Tbsp. Valentina hot sauce 3/4 c. grated monterey jack cheese (or a cheddar/jack blend) In a small sauce pan combine the refried beans, sour cream, and hot sauce over medium-low heat. Stir constantly and when the beans are heated through (don't bring it to boiling) remove from heat and pour into a glass pie pan or 9x9 dish. Top with grated cheese and heat in the oven or microwave until cheese is melted.

German Chocolate Cookie Bars

German Chocolate Cookie Bars 1 box devil's good cake mix (not the kind with pudding added) 1/2 cup (1 stick) unsalted butter, melted 1 large egg Filling: 1 (14 oz) can sweetened condensed milk (fat free works great too) 1 tsp vanilla extract 1 large egg 1 cup chopped pecans 1 cup shredded sweetened coconut 1/2 cup milk chocolate chips Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan (I used non-stick cooking spray). In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done. While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.

Lemon Chicken and Asparagus Stir Fry

Lemon Chicken and Asparagus Stir Fry 2 medium boneless, skinless chicken breast 2 TB olive oil (divided) 2 TB lemon juice lemon pepper garlic salt 10-12 asparagus spears (ends trimmed off and cut in half or thirds) 2 TB teriyaki sauce/marinade 1 tsp. minced garlic soy sauce salt and pepper to taste Begin by cutting your chicken breasts into 1 inch pieces. Cook chicken in a medium pan with 1 tablespoon of olive oil and 2 TB of lemon juice. Add a little bit of lemon pepper and garlic salt. Once cooked, take out your chicken and set it aside. Cook your cut asparagus spears in the remaining oil. Add an additional 1 tablespoon of oil along with 2 TB teriyaki sauce and 1 tsp. minced garlic. Cook asparagus on medium head for 6-8 minutes. Add chicken back to the asparagus along with the desired amount of soy sauce. Cook for an additional 4 minutes. Add salt and pepper to taste. Eat alone or serve over rice or noodles.

One Pot Chicken Teriyaki Rice Bowls

One Pot Chicken Teriyaki Rice Bowls 1 lb. chicken, cut into 1" pieces 3 Tbsp. teriyaki sauce 2 c. uncooked white, long-grain rice 3 1/2 c. water Kosher salt, to taste 1/4 c. teriyaki sauce 3 Tbsp. soy sauce 1/2 c. carrots, chopped 1/3 c. green onion, chopped 1/3 c. peas (optional) 1 c. broccoli, chopped Teriyaki Sauce, to taste In a large, deep skillet, over medium-high heat, cook chicken in 3 Tbsp. Teriyaki sauce until just white on the outside (doesn't need to be cooked through). Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil. Reduce heat and cover with lid. Simmer for about 20 minutes. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through. Spoon extra teriyaki sauce, to taste, over the rice and serve immediately.

Peanut Butter Oatmeal Chocolate Chunk Cookies

Peanut Butter Oatmeal Chocolate Chunk Cookies Makes 2 1/2 Dozen 1 cup flour 1 cup old fashioned oats 1⁄2 teaspoon baking soda 1⁄2 teaspoon baking powder 1⁄4 teaspoon salt 1⁄2 cup sugar 1⁄2 cup brown sugar, firmly packed 1⁄2 cup butter, softened 1⁄2 cup peanut butter 1 egg 1 1⁄2 teaspoons vanilla 6 ounces semisweet baking chocolate, coarsely chopped Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets. Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire racks. cool completely.

Taco Chicken and Rice

Taco Chicken and Rice 1 1/2 lbs cooked and shredded chicken 1 can low sodium black beans rinsed and drained 2 cups cooked brown rice 2 tablespoons taco seasoning (I use my own but Mrs Dash does make a low sodium one as well) 1 1/2 cups freshly shredded cheese of your choice sour cream (optional) salsa (optional) Mix rice, beans, taco seasoning and chicken together and layer in the bottom of a pan. Top with the cheese and bake on 350 until the cheese is melted. Top with salsa and sour cream if desired.


AUSSIE CHICKEN 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness 2 teaspoons seasoning salt 6 slices bacon, cut in half 1/2 cup prepared yellow mustard 1/2 cup honey 1/4 cup light corn syrup 1/4 cup mayonnaise 1 tablespoon dried onion flakes 1 tablespoon vegetable oil 1 cup sliced fresh mushrooms 2 cups shredded Colby-Monterey Jack cheese 2 tablespoons chopped fresh parsley Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Easy way to fix scratches on wood furniture

Easy way to fix scratches on wood furniture. I did this and it works great! Mix 3/4 cup of olive oil and 1/4 cup of vinegar and buff. I was skeptical but amazed when finished!!


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


CROCK POT MAPLE NUTS 2 tsp coconut oil 1 cup of mixed nuts 1/2 tsp sea salt 2 tbsp maple syrup 1/2 tsp vanilla extract Turn crock pot on high. Put 2 tsp coconut oil in bottom and rub all around the bottom of crockpot. Stir together maple syrup, vanilla, and sea salt until blended. Put in mixed nuts and toss with a spoon until fully coated. Spread the coated nuts in the base of the crockpot in a single layer. Cover and cook on LOW for approx 1½ to 2 hours gently tossing every 30 minutes. When done, remove the nuts from the crockpot and spread onto a cookie sheet that has been lined with parchment paper and allow to cool.

Banana Pudding Cake with Praline Icing

Banana Pudding Cake with Praline Icing 1 pkg. yellow cake mix 1 pkg. instant banana pudding mix 4 eggs 1 cup water 1/4 cup vegetable oil 1 tsp. almond extract 1 cup mashed bananas 2 tbs.'s rum, optional In large bowl, stir together cake mix and pudding mix. Add eggs, oil, and mashed bananas, and beat with electric mixer on low for 30 seconds. Add almond extract and beat on medium speed for 2 more minutes. Pour into prepared muffin pan and bake in a preheated 350 degree oven for 25 to 30 minutes. Cool cake before icing with Praline Icing. (recipe below) Praline Icing 1 cup brown sugar 1/2 cup butter 1/4 cup evaporated milk 1 cup powdered sugar 1 tsp. vanilla Melt butter in small saucepan. Add milk and sugar and stir and cook until well combined. Bring to a boil and lower heat and cook for 2 minutes, stirring frequently. Remove from heat and stir in vanilla.

MY Mexican Chicken Spaghetti

MY Mexican Chicken Spaghetti 1 lb boneless, skinless chicken breasts 1 lb velveeta cheese, regular or mexican... 1 can rotel tomatoes, regular or hot 1 lb spaghetti pasta 1 stick butter 1 can cream of chicken soup, undiluted..... you can omit one or the other cans 1 can cream of mushroom soup, undiluted 1 medium onion, chopped 1 bell pepper, red or green, chopped salt and pepper to taste Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse. Melt the butter in that same (empty) pot and saute the onion and bell pepper. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together. Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching. Garnish with freshly grated Paremesan cheese, serve with a salad and hot garlic bread

Substitution Guide

Substitution Guide INGREDIENT SUBSTITUTION Allspice (1 tsp.) 1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove Baking Powder (1 tsp.) 1/4 tsp. baking soda + 1/2 tsp. cream of tartar Baking Soda (1 tsp.) 2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid Balsamic Vinegar Equal amount of sherry or cidar vinegar Bread Crumbs (1 cup) 3/4 cup cracker crumbs Brown Sugar (1 cup) 1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar Butter, salted (1 cup or 2 sticks) 1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening Buttermilk (1 cup) Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup plain yogurt Canola, Sunflower and Vegetable Oils Substitute one for one Chocolate, Bittersweet or Semi-Sweet (1 oz.) 1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar Cocoa Powder (3 Tbsp. Dutch-processed) 1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 Tbsp. or 3 Tbsp. natural cocoa powder + 1/8 tsp. baking soda Corn Starch (as a thickener) Equal amounts of Minute Tapioca for cornstarch, use slightly less for flour Cream of Tartar (1/2 tsp.) 1/2 tsp. white vinegar or lemon juice Egg (1 whole large egg) 3-1/2 Tbsp. thawed frozen egg or egg substitute or 2 egg whites Garlic (1 fresh clove) 1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic Gingerroot (1 Tbsp. minced) 1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger Half & Half (1 cup) for cooking or baking 1-1/2 Tbsp. butter or margarine + enough milk to equal 1 cup Heavy Cream (1 cup) for cooking or baking 3/4 cup milk + 1/3 cup butter or margarine Herbs, Fresh (1 Tbsp.) 1 tsp. dried herbs Honey (1 cup) for cooking or baking 1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe Italian Seasoning (1 tsp.) 1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme Molasses (1 cup) 1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid Mushrooms, fresh (1 cup sliced and cooked) 1 can (4 oz.) mushrooms, drained Mustard, Prepared (1 Tbsp.) 1/2 tsp. dry mustard powder + 2 tsp. white vinegar Onion (1 small minced) 1/2 tsp. onion powder Poultry Seasoning (1 tsp.) 1/4 tsp. ground thyme + 3/4 tsp. ground sage Pumpkin Pie Spice (1 tsp.) 1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice + 1/8 tsp. nutmeg Sour Cream (1 cup) 1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup Tomato Juice (1 cup) for cooking 1/2 cup tomato sauce + 1/2 cup water Tomato Sauce (1 cup) for cooking 1/2 cup tomato paste + 1/2 cup water Wine, Red (1 cup) 1 cup nonalcoholic wine, apple cider, beef broth or water Wine, White (1 cup) 1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water Yogurt (1 cup) 1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream

Greek Marinade for Chicken, Steak & Pork

Greek Marinade for Chicken, Steak & Pork 1 cup olive oil 1/4 cup lemon juice 3 cloves garlic, minced 2 Tbsp Dijon mustard 2 Tbsp dried oregano 2 tsp dried parsley 1 tsp dried thyme 1 tsp black pepper 1 tsp dried rosemary Combine ingredients in a large ziplock freezer bag. Add chicken, pork or steak to bag and place bag in a large bowl in the fridge. Allow chicken or pork to marinade overnight. Steak only needs to marinade for a couple of hours. Grill and season with salt to taste

Mississippi Mud Potatoes

Mississippi Mud Potatoes 6 cups potatoes, peeled and diced 1 cup cheddar cheese, shredded 3/4 cup mayonnaise 1 cup bacon, cooked and crumbled 3 tsp minced garlic 1/2 cup onion, chopped In a 9 x 13 baking pan, combine the potatoes, cheese, bacon, garlic, and onion. Add in the mayonnaise and stir until all is coated. Place pan in a preheated oven, 325, for 1- 1 1/2 hours, or until potatoes are tender.

Cottage Cheese Salad

Cottage Cheese Salad 16 ounces cottage cheese (1%, 2% or 4%) 1/2 to 1 cup tomatoes - cut in bit size pieces, seeded if you like (use your favorite tomatoes - plum, cherry, romamo, fresh from the garden) 1/4 cup onion (less or more) - vidalia, any sweet onion, red onion, green onion (use your favorite) 1/2 large cucumber (or more), cut in bite size pieces, seeded if you like. English cucumbers are great with this salad salt & pepper to taste In a medium size bowl, add cottage cheese and veggies - mix well. Season with salt and pepper. Serve chilled. Enjoy. OPTIONAL your favorite seasonings (Greek, Italian are great) Tabasco, hot sauce fresh lemon juice any veggies you like - radishes, carrots, peppers and more sliced olives pepperoncini add a splash of vinaigrette or your favorite Italian or Greek dressing Serve with a side of your favorite crackers. I love wheat thins and using the salad as a dip. So good! TIP Try fruit cocktail.

Texas Ground Beef Hash

Texas Ground Beef Hash 1 cup water 1 cup uncooked instant rice 1 pound lean ground beef 2 onions, chopped 1 large green bell pepper, chopped 1 (14.5 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 2 tablespoons chili powder 1 (8.75 ounce) can whole kernel corn, drained salt and pepper to taste 3 slices processed American cheese Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish. In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes. In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes. Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper. Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.

Wednesday, April 27, 2016


TEXAS TOAST GARLIC BREAD PIZZA Box Garlic Bread Texas Toast (8 slices) 1 Jar Pizza Sauce Pepperoni or other pizza toppings 2 Cups Shredded Mozarella Cheese Preheat oven to 375*. Place the garlic bread on a cookie sheet that has been sprayed with non stick cooking spray. Next add a little bit of pizza sauce to each slice of bread enough to cover the one side of the bread, then top it with pepperoni or your desired pizza toppings. Lastly, cover with cheese. Continue this process until all the slices of bread are done. Bake in the oven for 5-6 minutes or until cheese is melted.


VIRGIN PIÑA COLADA 1 cup pineapple juice 1 cup canned coconut milk {I use full fat} 1/4 cup granulated sugar 1/4 cup heavy whipping cream 1 tsp. vanilla extract 8 cups cubed ice Place all ingredients in blender and blend until smooth.

Coconut-Lemon Loaf

Coconut-Lemon Loaf 1 cup granulated sugar 3 Tablespoons unsalted butter, melted 3 Tablespoons canola or vegetable oil 1-1/2 Tablespoons finely grated lemon zest 1 teaspoon lemon extract 1 teaspoon vanilla extract 1/4 cup milk 2 large eggs 3/4 cup buttermilk 2-1/2 cups all-purpose flour 2-1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup (2 ounces) sweetened flaked coconut Coconut-Lemon Glaze 1/2 cup confectioner’s sugar 1 Tablespoon lemon juice 1 teaspoon melted butter 1/4 teaspoon lemon extract 1/4 cup sweetened flaked coconut In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, whisk together granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract and milk. In a small bowl, whisk eggs and buttermilk until evenly blended. With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in coconut. Pour batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured). Place in a 350 degree oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. When it comes out of the oven place pan on a cooling rack for about 15 minutes before removing the loaf from the pan. While it’s cooling, make the glaze. For the glaze, combine confectioner’s sugar, lemon juice, butter and lemon extract. Whisk to blend. The glaze should have the consistency of heavy cream. If needed, add more sugar to thicken it or more lemon juice to thin it. When the bread has cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top. Enjoy!


HONEYED CREAM CHEESE Makes Approximately 48 Ounces. 32 ounces of fat free cream cheese (I prefer to use the un-whipped variety) 1 cup non fat Greek style yogurt 1 cup of your favorite honey (the darker, the better) Begin by breaking out your hand-mixer with the whisk attachments, and whip all of the cream cheese for at least two full minutes—to fluff. I chose to add a bit of non-fat Greek style yogurt because it adds a bunch of protein, and would make the cream cheese spread a silky and more manageable from a jar; however, it is optional. Whip in the Greek style yogurt for another two minutes. Now, add a cup of your favorite honey to the mixture, and whip. Taste test the cream cheese at this time, if its not the perfect amount of salty and sweet—add a bit more honey, a tablespoon at a time. The list of things you can add to the recipe is endless: raisins, peanuts, berries, juices, almonds, applesauce, walnuts, etc. I love adding flax seeds wherever I can because they are high in fiber, and provide antioxidants, as well as Omega-3 fatty acids. They work wonderfully in this recipe, both added on top, or mixed in. Another favorite of mine is to add a little bit of orange juice; any acid will cut the richness in a delicious and interesting way.

Crock Pot Pizza Pasta

Crock Pot Pizza Pasta There are two ways you can do the cheese. You can mix it in with the rest of the ingredients like I did or you can wait until after you’ve added the penne pasta and pour it over the top, letting it melt over everything. Either way is great, I just like mine all mixed in:) Here’s what I use: 1/2 box penne pasta, cooked al dente 1 lb. ground beef, cooked and drained 3 cups (1 1/2 bags) shredded mozzarella cheese 2-24 oz. cans of traditional pasta sauce 1 pkg. mini pepperoni 1 green pepper, chopped 4 oz. mushrooms, sliced 1 med. onion, chopped 2 tsp. Italian Seasoning Salt and pepper to taste Prepare all ingredients and place in Crock Pot, except for the pasta.Cover and cook on low for 4 1/2 hours. Add penne pasta and cook on low for an additional 30 minutes.Serve with Texas Toast or garlic bread. Enjoy!


PORK BURRITOS 1 boneless pork shoulder butt roast (3 to 4 pounds) 1 (14 ½ ounce) can diced tomatoes with mild green chilies (undrained) 1/4 cup chili powder 3 tablespoon minced garlic 2 tablespoons lime juice 2 tablespoons honey 1 tablespoon chopped seeded jalapeno pepper 1 teaspoon salt 10 (8 inch) flour tortillas (warmed) 1 (8 ounce) bag shredded Monterey jack cheese 1 (16 ounce) can black beans (drained and rinsed) Sour Cream Cut the pork roast in half and place the halves into the bottom of the slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt. Cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until the meat is tender. Remove the roast from the slow cooker, cool slightly. Shred the pork using two forks and return to the slow cooker. Using a slotted spoon, place about ½ cup of the pork mixture down the center of each tortilla, top with some black beans, shredded cheese, and sour cream. Fold sides and ends over the filling and roll up.

Reese’s Peanut Butter Banana Bread

Reese’s Peanut Butter Banana Bread 3 ripe bananas, mashed 1/2 cup creamy peanut butter 1/4 cup Canola oil (Vegetable oil will also work) 1 egg 1/2 cup granulated sugar 1/4 cup brown sugar 1 1/2 cups of all purpose flour 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 8 oz bag of Reese’s Mini cups Preheat oven to 350. Grease your loaf pan (I used an 9″ x 5″ loaf pan) with butter or shortening. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy but try not to over mix or it will change the texture. Gently fold in your Reese’s Mini cups and spread batter into prepared pan. Bake for approx 1 hour or until toothpick inserted into center comes out clean. Keep an eye on the bread and if you notice the it browning too fast on top, lower the temperature down to 325° and loosely cover with foil. I always do this. Let cool in pan for 10-15 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely before cutting into.

Recipe: Green Beans and Tomatoes

Recipe: Green Beans and Tomatoes 2 pounds of green beans, trimmed 1 tablespoon of olive oil 1 tablespoon of butter 1 cup of chopped Vidalia onion 1 tablespoon of minced garlic 2 cups of tomatoes, peeled and chopped, juices retained 1 tablespoon of light brown sugar 1/2 cup of water 1/4 teaspoon of dried Italian seasoning 1/4 teaspoon of Cajun seasoning, or to taste Kosher salt and freshly ground black pepper, to taste Trim the ends off and cut green beans into thirds, cutting on the diagonal; set aside. Heat olive oil and butter in a large lidded skillet over medium high heat. Saute onion until tender, add garlic and cook another minute. Add tomatoes, with their juices, and the brown sugar and cook until tomatoes are softened. Add the green beans and water, bring to a boil, reduce heat to medium, cover and cook, about 10 to 12 minutes or until beans reach desired tenderness, stirring occasionally. Season with Italian seasoning, Cajun seasoning, salt and pepper; taste and adjust. Serve immediately. Notes: If you've got fresh herbs in your garden too, by all means substitute those for the Italian seasoning. When fresh tomatoes and green beans are not in season, substitute frozen green beans and canned tomatoes.

Chicken Rice-a-Roni Casserole

Chicken Rice-a-Roni Casserole 1 box chicken flavor Rice-A-Roni 1 can cream of chicken soup 1 cup sour cream (can use low fat) 3-4 cups cooked, chopped chicken (or 1 whole Rotisserie Chicken) 1 (6 oz) can French fried onions Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

Buttermilk Ranch Roasted Chicken with Potatoes

Buttermilk Ranch Roasted Chicken with Potatoes 10 pieces bone-in, skin-on chicken thighs and/or legs 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon white pepper 1/2 teaspoon black pepper 3 pounds small red potatoes 1 1/2 cups buttermilk ranch dressing* Add chicken, olive oil, salt, garlic, onion powder and peppers to a large bowl and toss to coat. Really get in there with your hands and massage those spices into the chicken. Spray one large baking pan (18x13) or two smaller pans (13x9) with cooking spray or rub with a little olive oil. Arrange chicken pieces evenly in pan(s) and bake at 325 degrees for 45 minutes. Meanwhile, clean potatoes. Leave the smaller potatoes whole and cut the larger ones in half. You don’t want anything bigger than 2” in diameter. Remove pan(s) from oven. Arrange potatoes evenly around chicken pieces. Return pan(s) to oven and continue cooking for 30 minutes. Remove pan(s) from oven. Baste chicken and potatoes with buttermilk ranch dressing. Sprinkle potatoes with a little coarse grain salt. Return pan(s) to oven and continue cooking for 30 more minutes. Remove pan(s) from oven. Increase oven temperature to 375 degrees. Baste chicken and potatoes with buttermilk ranch dressing again. Return pan(s) to oven and continue cooking for 20-30 minutes or until chicken is golden brown. Read more at

Tuesday, April 26, 2016

Caramel Popcorn with Marshmallow

Caramel Popcorn with Marshmallow 2 cups brown sugar 1 teaspoon vanilla extract 23 large marshmallows 2 (3.5 ounce) packages microwave popcorn, popped 1/4 cup light corn syrup (such as Karo®) 1 cup butter Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes. Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.

Chicken Mozzarella

Chicken Mozzarella 4 boneless skinless chicken breasts 1 (10 1/2 ounce) can cream of chicken soup 8 ounces shredded mozzarella cheese 1⁄2 cup Italian seasoned breadcrumbs 1⁄3 cup melted butter or 1⁄3 cup margarine Place chicken in baking dish and cover with soup. Sprinkle cheese evenly over soup. Sprinkle bread crumbs over cheese. Drizzle with melted butter. Bake for 40-45 minutes at 350 until golden and bubbly.

Crack-Tastic Crackers

Crack-Tastic Crackers 1 1/2 sticks butter, melted 1 packet ranch dressing mix 2 T. red pepper flakes 1/2 tsp. garlic powder 2 sleeves saltine crackers parmesan cheese In a large bowl combine melted butter, dressing mix, pepper flakes, and garlic powder. Add crackers, 1 sleeve at a time, and gently with your hand toss to coat the crackers. Let sit in the bowl while the oven preheats to 250 degrees. Line a large cookie sheet with tin foil. Spread crackers out on tin foil and bake for 15 minutes, remove and sprinkle with parmesan cheese and turn the crackers over. Sprinkle with more cheese and return to over for 10 minutes.

Cranberry Orange Bread

Cranberry Orange Bread 2 cups flour 3/4 cup sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup butter, cut into small chunks 3/4 cup orange juice 1 tablespoon grated orange zest 1 egg, beaten 1 cup chopped cranberries 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan. Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.


DO NOTHING CAKE Cake: 2 cups flour 2 cups sugar 2 eggs 1 teaspoon vanilla 1 medium can crushed pineapple, undrained 1 teaspoon baking soda 1/2 teaspoon salt Preheat oven to 350. Blend all ingredients and pour into prepared 13x9 pan and bake for 40 minutes. Topping: 1 stick butter 1/2 cup white sugar 2/3 cup evaporated milk 1/2 cup brown sugar Combine in medium saucepan and cook for 5 minutes DO NOT BOIL. Remove from heat and stir in: 1 cup coconut 1 cup pecans, chopped Pour mixture over hot cake. After cooled, keep cake refrigerated.

Pineapple Pecan Cake with Cream Cheese Frosting

Pineapple Pecan Cake with Cream Cheese Frosting 2 cups flour 2 cups sugar 2 teaspoons baking soda 2 eggs 20 oz can crushed pineapple with juice 1 cup chopped pecans (optional) Icing: 1 stick butter, softened 1 8oz cream cheese softened 2 cups confectioners sugar 1 tablespoon vanilla Cake: Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9x13 inch baking pan. Bake in a preheated 350 degree oven for about 35 minutes or until toothpick comes out clean. Cool completely. Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting

Strawberry Frosting

Strawberry Frosting 8 ounce package cream cheese, softened 1 cup butter softened 1/4 cup strawberry preserves 1 teaspoon vanilla 4 cups confectioners sugar In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners' sugar beating until smooth.


CHICKEN CABBAGE STIR FRY 3 chicken breast halves 1 teaspoon vegetable oil 1 red bell pepper chopped 3 cups green cabbage, shredded 1 tablespoon cornstarch 1⁄2 teaspoon ground ginger 1⁄4 teaspoon garlic powder 1⁄2 cup water 1 tablespoon soy sauce Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and sauté 2 minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute. Refrigerate leftovers within 2 hours.


HAMBURGER MUSHROOM BAKE 1 lb lean ground beef 1 tsp salt 1/2 tsp black pepper 6 oz cream cheese 3 eggs 1 lb mushrooms 2 tbsp butter 1 tsp seasoning salt 1 tsp dried parsley 1/4 tsp black pepper Grated cheese (optional) Preheat oven to 350°F (180°C). In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper. If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool. In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down. In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. If desired, sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

Monday, April 25, 2016

EASY Taco Stew

EASY Taco Stew 1 lb lean ground beef 1 medium onion, chopped 1 (15 1/4 ounce) cans whole kernel corn, undrained 1 (10 ounce) cans diced tomatoes with mild green chilies, undrained 1 (15 ounce) cans pinto beans in chili sauce, undrained 1 (1 1/4 ounce) envelopes taco seasoning 1 (10 3/4 ounce) cans tomato soup, undiluted 1 cup water baked corn tortilla chips or plain Doritos ( I prefer Doritos) cheddar cheese, grated Brown the beef and onion in a dutch oven, then drain. Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese. Cook over medium heat until thoroughly heated. TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew. Sprinkle with cheese.

Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl 1 pound boneless, skinless chicken breasts about 2 large breasts 2 tablespoons of olive oil 3 teaspoons of onion powder 2 teaspoons of garlic powder 3 teaspoons of chili powder 2 teaspoons of cumin 1 teaspoon of kosher salt and freshly ground pepper to taste 3 cups of low-sodium chicken broth 1 15 oz can of diced tomatoes, drained 1 14 oz can of black beans, drained and rinsed 2 3/4 cups of instant whole grain brown rice 1 1/2 cups of shredded colby jack cheese Place chicken breasts in slow cooker. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper. Cook on low for about 4 hours, until chicken reaches 165 degrees. Remove chicken breasts from slow cooker. Turn slow cooker to high and stir in instant rice and black beans. Let cook 30-45 minutes on high, or until rice is tender. Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.


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

No Bake Chips Ahoy Icebox Cake

No Bake Chips Ahoy Icebox Cake 45 Original Chips Ahoy Cookies (approx. 2 packages) plus 2 extra for garnish 4 cups of heavy cream 3 tablespoons sugar 1 teaspoon vanilla Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside. Lay cookies out to cover the bottom of a 9x13 pan. (My rows were 3 x 15 cookies). Spread ⅓ of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream. Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight. Notes 6-8 cups of whipped topping (such as Cool Whip) can be substituted for whipped cream if desired. If you do use whipped topping, vanilla and sugar are not required. Just use the topping as is.

Beef Taco Bake

Beef Taco Bake 1 lb. ground beef 1 can condensed tomato soup 1 c. thick & chunky salsa 1/2 c. milk 6 flour or corn tortillas torn into 1" pieces 1 c. shredded cheese Optional sour cream Preheat oven to 400 degrees. In a skillet over medium heat, cook beef until browned. Drain fat. Add soup, salsa, milk, tortillas and half the cheese. Mix and spoon into 2 qt. baking dish. Cover. Bake for 30 minutes or until hot. Uncover and sprinkle with remaining cheese. Notes, Serve with a dollop sour cream. Yum!

Sunday, April 24, 2016


S'MORES BARS 1 package of graham crackers (9 crackers) 6 tablespoons of butter melted 4 cups miniature marshmallows Topping: 3/4 cup chocolate chips 3/4 cup peanut butter 2 tbsp butter 1 1/2 cups crisp rice cereal In a food processor, process graham crackers into crumbs and add melted butter until well combined. Press mixture evenly into a 9x9 square pan lined with aluminum foil and bake at 325 for 10 minutes until it has set. Remove from oven Turn the oven to broil. Sprinkle marshmallows evenly over graham cracker layer; return to oven until marshmallows have melted. (THIS HAPPENS FAST, SO WATCH CLOSELY!!!). If necessary, using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill. NOTE- Make sure these bars are completely chilled before cutting!

Easy Sausage, Peppers and Onions

Easy Sausage, Peppers and Onions 1/4 cup extra-virgin olive oil 1 pound sweet Italian turkey sausage 2 red bell peppers, sliced 2 yellow onions, sliced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 cup chopped fresh basil leaves 4 garlic cloves, chopped 2 tablespoons tomato paste 1 cup Marsala wine 1 (15-ounce) can diced tomatoes 1/4 teaspoon red pepper flakes, optional 4 to 6 fresh Italian sandwich rolls, optional Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.


SLOW COOKER CHEESY BACON CHICKEN AND TATERS 2 boneless skinless chicken breasts, cut in bite-sized pieces 1/2 cup cooked chopped bacon 2 cups shredded cheddar cheese 1 pkg (32 oz) tater tots/crispy crowns -OR- shredded hash browns 3/4 cup milk or cream 2 tsp salt 1/2 tsp pepper Grease well or spray the crock of a 6-7 quart slow cooker. Place 1/2 of the tater tots/crown or hash browns on the bottom. Place 1/2 of the chicken pieces on top of the potatoes. Sprinkle 1/2 the bacon over the chicken. Sprinkle 1 cup of cheese over the top. Repeat layers once more. Mix salt and pepper with the cream. Pour milk or cream over mixture. Cover and cook for 6 hours on LOW. Serves 4-6.

Cheesy, beefy stuffed shells

Cheesy, beefy stuffed shells 1/2 pound jumbo pasta shells 2 Tbs olive oil 1 small onion, finely chopped salt and pepper - use very generously 3 garlic cloves, minced 1 pound ground beef 2 tbsp italian herbs 2 cups spaghetti sauce 2 cups ricotta (or cottage cheese) 1 cup mozzarella, shredded (plus more for topping) 1/2 cup parmesan cheese, grated (plus more for topping) 1 large egg, beaten Preheat oven to 350 F (175 C). Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tbsp olive oil to the water, and stirred them gently often.) While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, generously add salt and pepper and sauté until softened - about 4 - 5 minutes. Add the garlic and cook for another minute or two. Add the beef and cook until browned, breaking it up as it cooks. When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat. In a small bowl, combine the ricotta, mozzarella, parmesan and egg - mix together well, then mix into the beef mixture. Grease a 9" x13" baking dish and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese. Bake for about 25 - 30 minutes, or until heated through.

Salsa Mac and Beef

Salsa Mac and Beef 1 lb ground beef 2 cups salsa 1 3/4 cups water 2 cups elbow macaroni, uncooked 12 ounces Velveeta cheese, cubed Brown meat and drain. In another pan, mix salsa and water and bring to a boil. Add macaroni. Reduce heat to medium-low and cover. Simmer about ten minutes or until macaroni is tender. Add Velveeta and beef and stir until Velveeta is melted.

Saturday, April 23, 2016

Two Two Easy Peach Cobbler

Two Two Easy Peach Cobbler 1 large (29) ounce can sliced peaches - drained 2 sticks or 1 cup of butter - melted 2 cups sugar 2 cups flour 2 cups milk 2 teaspoons baking powder Preheat oven to 350°. Pour drained can of peaches into skillet or 9x13 baking dish. Pour melted butter over the peaches. Mix sugar, flour, milk and baking powder together to form batter. Pour batter over peaches and butter. Bake for 30 to 45 minutes until top is golden brown and edges are crispy. May take longer in a cast iron skillet.

Crock Pot Maple Ribs

Crock Pot Maple Ribs 3 lbs country-style pork ribs 1/2 cup maple syrup 1/2 cup applesauce 1/4 cup ketchup 3 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon ground cinnamon Mix everything in your crock pot and cook on low 6-8 hours.

BBQ and Chicken Casserole

BBQ and Chicken Casserole 1 lb chicken tenders or breast cut into chunks 3 tbsp. bbq seasoning, divided 1/2 cup BBQ Sauce 3-4 medium russet potatoes, cut into small chunks 1 cup shredded cheddar cheese 1/2 cup cooked and crumbled bacon 1 tbsp. extra virgin olive oil 2 green onions, chopped Preheat oven to 475 F. Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning. Transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted.

Mexican Salad

Mexican Salad 1 large head of Lettuce 1 lb. Cheddar Cheese, grated 2 tomatoes, diced green onions, finely sliced 1 (15 oz) can Ranch Style Beans, chilled 3/4 bottle Catalina dressing, chilled 1/2 package Fritos, crushed Prepare lettuce as for any tossed salad. Drain and wash chilled beans; add these, the diced tomatoes, sliced green onions, grated cheese, and dressing. Chill 30 minutes to an hour before serving. Crushed Fritos are added and mixed well immediately before serving. Generously serves 10. optional items that can be added: 1 lb. ground beef cooked with steak seasoning, onion powder, and garlic powder; pace picante sauce for zing!

Loaded bake potato dip

Loaded bake potato dip 16 oz. sour cream 16 slices bacon (12 oz. Cooked and crumbled) 8 oz. sharp cheddar cheese shredded (2 cups) 1/3 cup scallions or chives chopped Combine all ingredients in a bowl and chill for about 3 hours to allow all the flavors to blend. Garnish with a little extra cheese, chives and bacon. Serve with your favorite potato chips. Note: You might want to make a double batch ... Yes it's that good

Breaded Ranch Pork Chops

Breaded Ranch Pork Chops 3 pork chops, 3/4 inch thick (with the bone) 1/2 cup flour 1 egg 1 tablespoon milk 1 tablespoon mayonnaise 1/2 cup dried breadcrumbs, unseasoned 1 (1 ounce) packet ranch dressing mix 2 tablespoons butter or 2 tablespoons margarine 2 tablespoons canola oil In a medium sized bowl, place the flour. In a second bowl, mix egg, milk and mayonnaise until well blended. In a third bowl, mix breadcrumbs and salad dressing mix (or spices of your choice). Dip the pork chops, individually, in the flour and shake off the excess. After flouring, dip in egg mixture and immediately dredge in breadcrumbs until the pork chop is well-coated; set aside. When all three pork chops are breaded, melt 1 tbsp butter in the bottom of a small baking dish in the microwave. Add 1 tbsp oil. Place the pork chops in the baking dish and bake at 425°F for 15 minutes. After 15 minutes remove from oven. Remove pork chops to a plate. Place second tbsp of butter and oil in the dish and allow to melt. Place pork chops back into the dish, turning them over as you do so. Bake for an additional 15- 20 minutes. Serve with boiled potatoes and green beans.

Skillet Fried Corn

Skillet Fried Corn 4 ears of fresh corn, shucked and cleaned 4 strips of thick cut bacon 2 T. butter 1/2 C. diced red bell pepper 1/4 C. heavy whipping cream salt and pepper to taste Steady the corn in a bowl and carefully cut the kernels off, close to the cob and then scrape down the cob with a butter knife to get the milk from the cob before discarding, set the kernels aside. Cut up the bacon and fry it in a med. size skillet till it is crisp. Remove the bacon to a plate and leave 3 T. of the bacon grease in the pan. Put the rest in a jar and keep it in the fridge for future use. With the heat being on med. high add the corn to the bacon grease and stir to coat well. Add the bell pepper and the butter. Continue to cook, stirring so it doesn't stick for 15 minutes. Add the heavy cream and stir to get all the yummy bits from the bottom of the pan. Cook for about a minute, the cream will absorb into the corn. Remove from the heat, season with salt and pepper to taste and them stir in the bacon just before serving.

One Dish Chicken and Rice Bake

One Dish Chicken and Rice Bake 1 (10 3/4 ounce) cans cream of mushroom soup 1 cup water 3/4 cup uncooked long-grain rice ( not quick cooking) 1/2 teaspoon paprika 1/2 teaspoon black pepper 4 boneless skinless chicken breast halves Preheat oven to 375°F. Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole. Lay chicken on top and sprinkle with remaining paprika and pepper. Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.

Homemade Hershey's Chocolate Syrup

Homemade Hershey's Chocolate Syrup 1/2 cup packed cocoa powder 1 cup milk 2 cups sugar 1/8 teaspoon salt 1/4 teaspoon vanilla extract Whisk cocoa powder and milk together thoroughly in a large saucepan. Heat and whisk to dissolve the cocoa. (I use medium-low heat). Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy. Bring to a boil and boil for 3 minutes. Be sure to watch this VERY carefully. Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner. Remove from heat and stir in salt and vanilla extract. Let cool completely and skim off any skin that may have formed. Pour into a clean/sterile jar with a spout and store covered in the refrigerator. shelf life is 2 - 4 weeks

Cowboy Cookies

Cowboy Cookies 1 Cup butter 1 Cup sugar 1 Cup packed brown sugar Cream together and add 2 eggs. Add: 1 tsp vanilla, 1 tsp soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal. After all is blended add 2 Cups of chocolate chips & walnuts to taste. Drop by large spoon on cookie sheet. Bake at 350* 12-15 minutes.

Friday, April 22, 2016

Cheeseburger Pasta Bake

Cheeseburger Pasta Bake 1 pound rotini or fusilli pasta 1 pound lean ground beef 1 yellow onion, diced 28 ounces canned diced tomatoes 2 tablespoons tomato paste 1 teaspoon garlic powder 2 tablespoons fresh parsley 2 cups cheddar cheese 2 teaspoons olive oil Salt and pepper, to taste Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9x13-inch baking pan with non-stick spray. Bring a large pot of salted water to boil, and cook pasta according to package directions. Drain and set aside, tossing with 1 teaspoon olive oil to ensure pasta doesn't stick. Heat remaining olive oil in a skillet over medium-high heat, and sauté onions until soft. Stir in ground beef and cook until brown, seasoning generously with salt and pepper. Drain off and discard any fat. Add tomato paste, diced tomatoes and garlic powder. Stir and cook the mixture until bubbling and slightly thickened, about 5 minutes. Spread pasta in an even layer at the bottom of greased baking dish. Add beef and onion mixture on top, then top with the cheddar cheese. Bake for 20 minutes, or until cheese is bubbling and the edges are starting to brown. Garnish with fresh parsley and serve hot.

Wednesday, April 20, 2016

Slow Cooker Shredded Tacos

Slow Cooker Shredded Tacos 16 oz salsa Juice of 2 limes 1 package taco seasoning 3 Tbsp. cilantro, chopped 3 lb chicken breasts Salt and pepper In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro. Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours. Remove the chicken, shred with two forks, and return to the slow cooker and stir. Freeze leftovers in an airtight bag for up to six months!

No Bake Snack Squares

No Bake Snack Squares 2 cups Rice Krispies Cereal 2 cups quick oats 1 cup coarsely crushed pretzels 1/2 cup packed light brown sugar 1/2 cup light corn syrup 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 1/2 cup mini M&M’s Line a 9 x 13 inch baking dish with foil and coat it with cooking spray. I used parchment, either works great. Set aside. In a large bowl, combine the Rice Krispies, oats and pretzels. Set aside. In a small saucepan, combine the brown sugar and corn syrup and bring to a boil over medium heat, stirring frequently. Remove from the heat and stir in the peanut butter and vanilla. Pour the peanut butter mixture over the cereal-pretzel mixture and stir until evenly coated. Pour all of this into the prepared pan and press down to make level. Immediately press the mini M&M’s into the top. Allow to cool completely before cutting into squares. Makes 28 squares


SALTED CARAMEL POPCORN 1/2 cup unpopped popcorn kernels (about 16 cups popped corn) 1 cup salted butter 1 cup light brown sugar 1/2 cup light corn syrup 1 1/2 - 2 tsp kosher or sea salt, divided Preheat oven to 300° Line a large baking sheet with parchment paper or a silicone mat. Set aside. Pop popcorn kernels using air popper into a large bowl. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Pour caramel mixture over popcorn and stir to coat evenly. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter. NOTES You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!


TACO MEAT LOAF 1 pound of LEAN ground beef (less than 10% fat) 1/2 cup of finely crushed corn chips 1 beaten egg 3 teaspoons chili powder 1 teaspoon cumin 1/2 cup of (your favorite) thick and chunky salsa 1/2 teaspoon black pepper 1/2 cup of Mexican blend shredded cheese TOPPING 1 cup of refried beans 1/4 cup of your favorite salsa 1 cup of Mexican blend shredded cheese In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan). In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven. To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish. NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients. NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.


KING RANCH BEEF CASSEROLE 2 lbs. lean ground beef 1 medium onion, diced 1 cup bell pepper, diced dash of salt 1 10 3/4 oz. can cream of mushroom 1 10 3/4 oz. can cream of chicken 1 10 oz. can mild rotel tomatoes, drained 1/4 tsp garlic powder 1/2 tsp chili powder 2 1/2 cups cheddar cheese, grated 10 corn tortillas Preheat oven to 350 degrees. Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan. Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat. Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese. Cook for 40 minutes

Chicken Taco Chili

Chicken Taco Chili 1 can of black beans drained and rinsed 1 can of kidney beans drained and rinsed 1 can or corn drained 1 tbsp chili powder 1 packet of chicken taco seasoning Red pepper flakes and salt and pepper to taste 1 28 oz can diced tomatoes with chiles 1 8 oz can of tomato sauce 3 to 4 chicken breasts 1 onion diced Put all ingredients in crockpot and cook on low for 8 hours

Sweet and Sour Chicken

Sweet and Sour Chicken Breading: 4 chicken breast salt and pepper 1 cup cornstarch 2 eggs, beaten 1/3 cup canola oil Cut chicken into 1 inch cubes. Season with salt and pepper. Dip chicken into cornstarch, coat thoroughly. Dip into beaten eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. Sauce: 3/4 cups sugar 4 Tablespoons ketchup 1/2 cup white distilled vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt Whisk until smooth, then pour evenly over chicken, flipping chicken so the sauce gets on both sides. Bake at 350 degrees for 15 minutes. Turn chicken and then cook for 15 more minutes.

Ultimate Super Easy Beef and Noodles

Ultimate Super Easy Beef and Noodles 1 2 lb. chuck roast 1 package Lipton Beefy Onion soup mix 1/2 to 1 package kluski noodles or egg noodles (depends on how many people are eating 1/2 package feeds our family of 4) Water to cover Salt and pepper to taste Put roast in crock pot, add Beefy Onion soup mix on top (I like to mix up soup mix in a cup of water first then pour on top of roast). Add water to cover roast plus 2 inches. Cook 6-7 hours on Low or 4 on High. When roast is cooked shred it in crock pot. Add more water if needed and salt/pepper to taste. Add noodles. Stir to make sure all noodles get wet with water. Cover and cook on high for 1 more hour. Check and stir when needed so noodles don't stick.

Crockpot french dip sandwiches

Crockpot french dip sandwiches 1 can french onion soup (10.5 oz) 1 can beef broth (10.5 oz) 1 can or bottle of beer (12 oz) 1-3 lbs of pork tenderloin or some kind of roast french rolls or something similar swiss or provologne cheese slices Pour beef broth, french onion soup, and beer into crockpot Put tenderloin or roast in crockpot as a whole Cook on low for 7 hours About 30 minutes before time is up, shred the meat with a fork Re cover and continue cooking for the remaining 30 minutes Slice open bread and put swiss cheese slices inside Put in oven at 200 degrees for 10-15 minutes or until toasty Remove from oven and fill em up with meat.


GLAZED PORK CHOPS 1/4 cup brown sugar 1/2 tsp cayenne powder 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp salt 1/4 tsp black pepper 2 Tbsp olive oil 4 thick cut boneless pork chops Preheat the oven to 350ºF. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper. Remove the pork chops from their package and rub the sugar spice mixture over all sides of each chop. The miosture from the meat may dissolve the sugar and create a thick paste with the spices. Heat 2 Tbsp olive oil in a large, oven-safe skillet over medium heat. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, or until nicely browned. Transfer the skillet to the preheated oven and cook for another 5-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 165ºF. Cook longer if needed. Dredge the chops through the thick sauce in the bottom of the pan just before serving.

Garlic Butter & Mushrooms Baked Pork Chop Recipe

Garlic Butter & Mushrooms Baked Pork Chop Recipe 3-4 Thick Cut Pork Chops 1/2 Stick Butter 2 Garlic Cloves, Minced 1/4 Cup Flour, All Purpose 1/4 Cup Milk 1 Cup Mushrooms, Cleaned and Sliced 1 tbsp Oregano 1 tbsp Thyme Salt and pepper to taste Preheat oven to 350 degrees. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops. Remove skillet from oven and remove your pork chops and sit them aside to rest. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes. Serve over the top of pork chops. Angel Hair Pasta Bake

Crockpot BBQ Drumsticks

Crockpot BBQ Drumsticks 10 Chicken Drumsticks {about 4 lbs.} 1 bottle Sweet Baby Ray’s BBQ sauce {18 oz.}OR your fav bbq sauce Optional: ½ cup water + sliced White Onion If adding onions, place ½ cup water and sliced onions on the bottom of the Crockpot, then lay Drumsticks on top. If not adding onions, simply place Drumsticks in Crockpot. Cover and cook on high for 3 hours. After 3 hours, remove juices from crockpot, and pour entire contents of BBQ sauce bottle over chicken. Cover, and cook for 30 minutes more, or until done.


CRISPY BAKED LEMON PEPPER CHICKEN WINGS 4 pounds chicken wings 1/4 cup vegetable or canola oil 1/4 cup butter, melted 2 tablespoons lemon-pepper seasoning Preheat oven to 400F. Toss chicken wings and oil. Place wings on a wire rack set on a baking sheet, taking care not to crowd wings. Bake for 45-50 minutes or until golden brown and crispy. Remove wings from oven. Mix melted butter and lemon-pepper seasoning and brush liberally onto wings (stir butter mixture as you go to make sure you have plenty of seasoning for each wing). Place on platter and serve immediately.

Big Mama's Fried Chicken

Big Mama's Fried Chicken 8 pieces chicken 3 large eggs, beaten 1 teaspoon hot sauce 1 teaspoon Worcestershire 2 1/2 cups all-purpose flour 3 tablespoons seasoned salt 3 tablespoons cornstarch 2 teaspoons paprika 1/2 teaspoon cayenne pepper 2 teaspoons black pepper 1/2 teaspoon garlic powder 1 tablespoon onion powder In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside. Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well. Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest. Finish coating all chicken and let sit for 10-15 minutes until coating has set. While coating sets, add 1-1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees. This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready. Fry four pieces at a time on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan. After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown. Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces. Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven. Serve chicken when ready


SPICY CAJUN CORNMEAL CHICKEN TENDERS WITH SWEET PEACH BARBECUE SAUCE Chicken 8 chicken tenderloins (about 1.25 pounds) 1 egg, beaten 2 T milk 1/3 cup flour 1/2 cup cornmeal 1/2 cup panko breadcrumbs 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon oregano 1 teaspoon salt 1/2 teaspoon black pepper 1/4-1/2 teaspoon cayenne pepper (optional) Barbecue Peach Salsa 1/2 cup ketchup 2 tablespoons molasses 2-3 tablespoons brown sugar (to taste) 2 tablespoons white distilled vinegar 2 teaspoons Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon chili powder ½ teaspoon salt ¼ teaspoon pepper 2 peaches, peeled and roughly chopped* Combine barbecue sauce ingredients in a small saucepan and stir to combine. Bring to a boil and then reduce heat and simmer for 15 minutes or until peaches are tender. When peaches are tender, add barbecue sauce to a blender and pulse to desired consistency (do not cover blender completely or it will explode!). Add barbecue sauce to a bowl and taste and adjust as desired for more spice, more sugar, etc. While barbecue sauce is simmering, prepare chicken. Mix cornmeal, panko breadcrumbs and seasoning in a bowl. In a second bowl, whisk together egg and milk. Add chicken to a freezer bag (or bowl) and toss with 1/3 cup flour until well coated. Remove chicken and tap off any excess flour. Dip chicken in egg/milk bowl and let excess drip off. Place chicken in a new freezer bag and pour cornmeal/panko/seasoning into the bag and toss until well coated, pressing breading into the chicken (through the bag), OR place chicken into a bowl and toss until well coated, pressing breading into the chicken with fingers. Heat enough oil in a large nonstick skillet to cover the bottom of your pan over medium high heat. Once hot, gently add chicken breasts and cook for approximately 2-3 minutes or until browned on one side. Gently turn chicken over with tongs, reduce heat to medium-low, cover and continue cooking until chicken is crispy and cooked through, approximately 5-7 minutes (depending on thickness of your chicken). Cook in batches if necessary. Dip chicken in peach salsa (with your fingers!) and enjoy!

Slow Cooker Bourbon Street Chicken

Slow Cooker Bourbon Street Chicken 6 frozen chicken thighs 1 clove garlic, chopped (or 1 tbsp. granulated garlic) 1/4 tsp. ground ginger 1/4 c. apple juice 1/4 c. packed light brown sugar 2 tbsp. ketchup 1 tbsp. cider vinegar 1/2 c. water 1/8 c. soy sauce Tips Green onion garnish and a side salad make it a meal. Place frozen chicken thighs on bottom of crock pot. Combine remaining ingredients and pour over chicken. Cook 8 hours on low, then shred chicken in the slow cooker to a "pulled pork" consistency. Ladle over a bowl of brown rice or place atop a whole-grain bun.

Firecracker Chicken

Firecracker Chicken Chicken: 2-4 tablespoons canola oil 3-4 boneless, skinless chicken breasts (about 2 pounds) Salt and pepper 1 cup cornstarch 2 large eggs, beaten Sauce: 1/3 cup hot sauce (like Frank's brand for hot wings, for instance) 1 cup packed light brown sugar 1 tablespoon water 2 teaspoons apple cider vinegar 1/2 teaspoon salt Preheat the oven to 325 degrees F. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Sweet chili BBQ chicken

Sweet chili BBQ chicken 1/3 cup tomato sauce 2 tbsp tomato paste 1/3 cup brown sugar 1/4 cup malt vinegar 2 tbsp honey 2 tsp chili powder 1 tsp ground mustard 1 tsp onion powder 1 tsp garlic powder 1/4 tsp ground cayenne pepper 1/4 tsp salt 1/4 tsp ground cinnamon 2 1/2 lbs chicken pieces (I used skinless thighs) I stirred together all the ingredients, except the chicken, in a small mixing bowl. I set aside half the sauce for later, and poured the rest over the chicken pieces and gave them a toss to get 'em all good and saucy.chicken went on the BBQ for about 8 minutes a side until cooked through,,I warmed the remaining sauce in a large saucepan then removed it from the heat. The cooked chicken was added to the saucepan and tossed once more to get each piece even more saucy.

Bourbon Street Chicken

Bourbon Street Chicken 2 pounds boneless chicken breasts; cut into bite-size pieces 1-2 tablespoons olive oil 1 garlic clove; crushed 1/4 teaspoon ginger (can omit) 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 3/8 cup bourbon 1/2 teaspoon garlic powder 1/2 cup water 1/4 cup soy sauce 1 tablespoon cornstarch Heat oil in large skillet (or wok). Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and enjoy!

30 Minute Cajun Chicken and Rice

30 Minute Cajun Chicken and Rice Rice 1/2 cup wild rice 3/4 cup basmati rice 2 1/2 cups water or chicken broth (or use any rice you like) Cajun Chicken and Peppers 1 pound boneless skinless chicken breast, cut into bite size pieces 2 tablespoons olive oil 1 tablespoon cajun seasoning 1 tablespoon creole seasoning 1/2 tablespoon brown sugar 1 teaspoon sweet paprika 1 teaspoon pepper 1/2 teaspoon cayenne 1/2 teaspoon dried thyme 2 tablespoons soy sauce 1 large red pepper, chopped 1 large orange pepper, chopped 1/2 a onion, chopped 2 cloves garlic, minced or grated 1 (14 ounce) can diced tomatoes 2 tablespoon fresh parsley, chopped, plus more for garnish To start the rice. Add the water to a medium size soup pot. Bring to a low boil and then add the rice and a pinch of salt. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me. Meanwhile heat a large skillet on medium high heat and add 1 tablespoon olive oil. In a small bowl combine the cajun seasoning, creole seasoning, brown sugar, pepper, cayenne, sweet paprika and dried thyme.Add the chicken and the spice mixture to the skillet and give it a good toss. Then spread the chicken in an even layer and allow it to cook, without stirring for 2-4 minutes. Then stir the chicken and add the soy sauce, continue cooking another 5 minutes or until the chicken is browned all over and cooked through. Remove the chicken from the skillet and set aside.Add the remaining tablespoon of olive oil to the skillet. Add the red pepper, orange pepper, onion and garlic. Stir fry the veggies for about 5-10 minutes or until the onions are soft. Add the chicken back to the skillet and toss well. Now stir in the diced tomatoes and simmer until almost all the liquid has evaporated. Remove from the heat and add the chicken mixture to the rice. Toss well and serve! Garnish with chopped parsley if desired.

Make-Ahead Cajun Chicken and Mushrooms

Make-Ahead Cajun Chicken and Mushrooms 1 cut-up chicken or 5-6 chicken breasts 1/4 cup butter 1/2 cup flour 1-1/2 cups chopped onions 1-1/2 cups chopped celery 1 cup chopped green bell peppers 1/2 cup red bell peppers 1-2 cloves chopped garlic 2-1/2 cups hot chicken broth or hot water 4-6 ounces sliced mushrooms 1 bay leaf 1/4 teaspoon cayenne pepper 2 teaspoons Worcestershire sauce 2-3 drops hot sauce 1/2 teaspoon seasoned salt Parsley for garnish or chop and add for fresh flavor Brown chicken pieces in large skillet. Melt butter in Dutch oven over medium heat. Stir in flour and continue to stir until a rich milk chocolate brown. Add onions, celery, peppers and garlic. Cook until softened. Add hot water or broth to vegetables, stirring as you go. Add remaining ingredients, including browned chicken. Cover and simmer for 1 hour. Remove bay leaf before serving over rice. Even better served the next day. Notes I usually cut up a whole chicken but you could use any chicken pieces you already have or prefer such as boneless, skinless breasts or thighs. You don't have to remove the skin but I wouldn't have it otherwise. Because I used a whole chicken, I had the back and wings leftover to make fresh broth--just boil in a pot of water adding a little salt and pepper.

Smothered Pork Chops with Mushroom Gravy

Smothered Pork Chops with Mushroom Gravy 3 tablespoons olive oil, divided 4-6 pork chops, 1/2" to 3/4" thick 1/2 teaspoon black pepper 1/2 teaspoon kosher salt 1 medium onion, halved & sliced thin 10 oz mushrooms, sliced (approx. 4 cups sliced) 1/4 cup flour 1/2 teaspoon dried oregano 3 garlic cloves, minced 1-3/4 cups (one 14-oz can) low sodium chicken broth 1 teaspoon minced fresh thyme (or 1/4 teaspoon dried thyme) 1 bay leaf 1 tablespoon minced fresh parsley Use a skillet that is large enough to arrange pork chops in a single layer. Heat large skillet over medium high heat. Add 2 tablespoons olive oil to coat bottom of hot skillet. Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet in single layer. Cook until brown on first side, flip and brown on second side. Remove pork chops to a plate. Add remaining tablespoon of oil to skillet, add onions and mushrooms. As liquid is released, use spatula to loosen browned bits from bottom of pan. Stir occasionally until onions & mushrooms are soft. Sprinkle flour, garlic, and oregano over onion/mushroom mixture, stir and continue to cook for 1 minute. Stir in chicken broth, thyme, and bay leaf. Add browned pork chops back in along with any drippings. Bring to boil, reduce heat to low, and simmer 30-40 min. until pork is tender (a paring knife can be easily inserted with little resistence). Remove pork chops to platter and cover with foil. If sauce in skillet is too thin, increase heat to medium-high and cook uncovered, stirring frequently, until sauce thickens into gravy consistency, 5-10 min. If sauce is too thick, stir in additional chicken broth or water. Remove bay leaf and stir in parsley. Add salt to taste, if needed. Spoon gravy over pork chops. Extra gravy may be served in a bowl on the side. (Recipe makes almost 3 cups gravy.) Serve with egg noodles or mashed potatoes.

Skillet Lasagna

Skillet Lasagna 2 tablespoons of olive oil 1 pound of Italian Sausage, Italian Turkey Sausage or Lean Ground Beef 1/2 a medium onion, diced 2 cloves of garlic, minced 28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes 1 8 oz can of tomato sauce 1 1/2 cups of low sodium chicken broth 2 9 oz packages of Buitoni four cheese ravioli, from the refrigerated section 8 oz of fresh mozzarella cheese, cubed 1/2 cup of freshly grated parmesan cheese Flat leaf parsley for garnish Add olive oil to large skillet. Sautee onions and garlic, over medium heat, until onions are soft and translucent. Add sausage and cook, breaking up with wooden spoon while it browns. Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli. If using whole peeled tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet. Bring mixture to a boil, then reduce heat and simmer over medium heat. Simmer until ravioli are tender and sauce has reduced and thickened, 15-20 minutes Remove from heat and stir in mozzarella and parmesan.


KIELBASA AND CABBAGE SKILLET 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces 1 tablespoon extra virgin olive oil 1 head cabbage, coarsely chopped 1 large sweet onion, cut into large pieces 3 cloves garlic, minced 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons rice wine vinegar 1 1/2 teaspoons dijon or brown grainy mustard Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary. Serve immediately on its own or over mashed potatoes.


HONEY GARLIC SHRIMP SKILLET 1 lb. shrimp, peeled and deveined with tail on Sauce: 1 teaspoon garlic, minced 1/2 teaspoon ginger, minced 4 tablespoons honey 2 tablespoons soy sauce Combine the sauce ingredients and divide it into half Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade Over medium high heat in a 10" skillet, pan sear the shrimp in some oil. Sear them on both sides in two batches until browned, about 1 minute per side Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan Dish and serve hot drizzled with the remaining sauce NOTES For even more flavor, try adding in some red pepper flakes for heat or fresh lime juice for zest!

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes 1 lb. ground beef/sirloin 1 onion, chopped 1/4 c. steak sauce 1 c. beef stock 1 green pepper, chopped 1 pkg. sliced mushrooms Provolone cheese, cut into slices or pre-sliced Salt & Pepper to taste Buns/Rolls Preheat broiler. In large skillet over medium-high heat brown the ground beef/sirloin, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes. Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don’t burn! Place a scoopful of the meat on the bottom half of the bun, drizzle with additional steak sauce and place cheesy bun on top

Korean Beef

Korean Beef 1 lb lean ground beef 1/2 cup brown sugar 1/4 cup soy sauce 1 Tablespoon sesame oil 3 cloves garlic, minced 1/4 teaspoon ground ginger 1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it) salt and pepper 1 bunch green onions, diced Rice, cooked Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Tuesday, April 19, 2016

Smoked Brisket Grilled Cheese

Smoked Brisket Grilled Cheese 8 slices thick-cut bread salted butter, room temperature 1/2 tsp Italian seasonings 1/4 tsp garlic powder 4 oz. Gruyere cheese, grated 4 oz. sharp cheddar cheese, grated 4 oz. Monterrey Jack cheese, grated 12 oz. (2 cups) smoked beef brisket, chopped 4 Tbsp barbecue sauce Preheat large griddle or cast-iron skillet over medium-low heat. Butter one side of each of the slices of bread. Sprinkle Italian seasonings and garlic powder on top. Place one slice of bread buttered-side down. Layer grated cheeses, beef brisket and barbecue sauce on top of bread. Top with another slice of bread buttered-side out. Place sandwiches onto griddle. Cook on medium-low heat for 3-4 minutes, or until bottom slice of bread is golden brown. Flip and continue cooking until other side is golden brown and cheese has completely melted.

Ranch House Crock Pot Pork Chops

Ranch House Crock Pot Pork Chops 4-6 boneless Pork Chops, 1/2 inch thick 2 (10 ounce) cans Cream of Chicken soup 1 packet Ranch seasoning mix Place pork chops in the bottom of crock pot. Pour the soups over the chops and then sprinkle with ranch seasoning packet. Close the lid and cook on low for 6 hours, or on high for 4 hours. Serve each pork chop with the gravy from the crock pot and some mashed potatoes!

Coconut Cream Pie Bars

Coconut Cream Pie Bars Crust Ingredients: 1 cup (2 sticks) butter 2 cups all-purpose flour 1/2 cup powdered sugar Coconut Cream Filling Ingredients: 3 cups half-and-half 3 cups coconut milk 4 eggs 1 1/2 cups white sugar 2/3 cup cornstarch 1/2 teaspoon salt 1 1/2 cup flaked coconut 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract Whipped Cream Topping Ingredients: 2 cups heavy whipping cream 1 tablespoon cold water (for stabilizing) 1 teaspoon gelatin (for stabilizing) 3-4 tablespoons powdered sugar 1 cup coconut, for toasting Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack. Toast coconut for the topping: Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven along with your shortbread crust for 3-6 minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely. Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours. Make whipped cream topping: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater, whisk the 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!

Monday, April 18, 2016

Coconut Oatmeal Cookies

Coconut Oatmeal Cookies makes about 3 doz. 2 cups flour 1 cup granulated sugar 1 tsp. baking powder 1 tsp. soda 1/2 tsp. salt 1 cup brown sugar 1 cup shortening 2 eggs 1/2 tsp. vanilla 1 cup rolled oats 3/4 cup flaked coconut Preheat oven to 375º. Line cookie sheets with parchment paper. Sift together flour, granulated sugar, powder, soda, & salt. Add brown sugar, shortening, eggs, & vanilla; beat well. Stir in oats & coconut. Drop by tablespoons onto cookie sheets. Bake for 12-14 minutes. Do not over bake.

Peppermint Meltaway Cookies

Peppermint Meltaway Cookies 1 cup butter, softened - make sure it’s at room temperature or you won’t have good results. 1/2 cup confectioners' sugar 1/2 teaspoon peppermint extract 1-1/4 cups all-purpose flour 1/2 cup cornstarch (yes, you read that right - 1/2 cup) Frosting: 2 tablespoons butter, softened 1-1/2 cups confectioners' sugar 2 tablespoons 2% milk 1/4 teaspoon peppermint extract 1/2 cup crushed peppermint candies (I use candy canes) In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, & extract; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.

Cherry Fruit Magic Dessert

Cherry Fruit Magic Dessert 1 can cherry pie filling 1 pkg. white cake mix, Jiffy size 1/4 c. soft butter 1/2 c. chopped nuts Spread pie filling in 8 x 8 inch pan. Combine cake mix, butter and nuts in bowl and mix until crumbly. Sprinkle over pie filling. Bake at 350 degrees about 45 minutes or until golden brown.

Cracked Out" Hot Chicken Salad

Cracked Out" Hot Chicken Salad 2-1/2 cups Cooked chopped chicken 1 Tbsp ranch mix 2 tsp lemon juice 1 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp onion powder 1 cup chopped celery 1 cup mayonnaise 3 Tbsp cooked bacon 1/2 cup shredded cheddar cheese 1 cup crushed potato chips (Ruffles) Preheat oven to 350 degrees. Lightly spray a 8x8-inch pan with cooking spray. Combine chicken, ranch mix, lemon juice, Worcestershire, salt, onion powder, celery, mayonnaise, bacon and cheddar cheese. Spread into prepared pan. Sprinkle with crushed potato chips. Bake for 25 minutes.

No-Bake Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna 5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers 8 ounces soft cream cheese 1/3 cup sugar 8 ounce tub cool whip 1/2 cup cherry preserves 1 can cherry pie filling Line a loaf pan with Nilla Wafers across bottom. In a mixer beat cream cheese and sugar. When smooth, beat in cool whip. Spread half the cheesecake mixture over the cookies gently. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix. Pour on the Cherry Pie Filling. Park in fridge overnight and serve with some whipped cream! YUM!

Pina Colada Fluff

Pina Colada Fluff 1 3.4 oz vanilla instant pudding mix 1 20 oz can crushed pineapple (do not drain!) 1 8 oz container Cool Whip (I used lite) - thawed 1 tsp rum extract 2 cups miniature marshmallows 1 cup shredded sweetened coconut 1/2 cup chopped nuts (your favorite) Combine pudding mix and the entire can of crushed pineapple in a large bowl. Stir until completely combined. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts, Chill until ready to served

5 cups SALAD

5 cups SALAD 1 c. mandarin oranges drained 1 c. pineapple tidbits drained 1 c. sour cream 1 c. shredded coconut 1 c. miniature marshmallows In a mixing bowl gently stir everything together, cover and refrigerate overnight.Cook's Note: I like to double this recipe for large gatherings.

Chicken tortilla bake

Chicken tortilla bake 2 10 3/4 oz cans of cream of chicken 1 10 oz can of dice tomatoes and green chilies 12 6 in corn tortillas 3 cups of cooked chicken 1 cup shredded Mexican cheese blend Preheat oven to 350 degrees Combine the 3 cans and mix them up, then set aside Chop up the tortillas into bite sized pieces. SECOND STEP: Layer 1/3 of the tortillas onto the bottom of a 3 quart pan Place half of the chicken on top of the tortillas THIRD STEP: Then spoon 1/2 the soup mixture on top of the chicken Repeat layers and top with the rest of the tortilla strips. Cover and bake for 40 minutes FINAL STEP: Top it with cheese and bake an for 5 minutes for the cheese to melt

Mounds Brownies

Mounds Brownies 1 brownie mix (9x13 size)...mixed and baked according to box directions. 5 cups shredded coconut 1 can sweetened condensed milk Mix the coconut and milk together. As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies. 1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edges.

Mozzarella Skillet Spaghetti

Mozzarella Skillet Spaghetti 1 lb (450 g) lean ground beef 1 garlic clove, minced 2 cups sliced mushrooms 1 cup chopped onion 1 cup chopped green bell pepper 1 28 oz can tomatoes, undrained 1 cup water 12 oz broken spaghetti 1 1/2 tsp Italian seasoning 1 tbsp balsamic vinegar or Red wine vinegar 1 Pinch of salt 2 cups light shredded Mozzarella cheese 1/4 cup light grated Parmesan cheese Chopped fresh basil, (optional) In a large skillet sauté beef over medium-high heat, breaking it up with a spoon; drain off any fat. Add garlic, mushrooms, onion, green bell pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened. Stir in diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until pasta is tender. Stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).

Creamy Crock-pot Chicken and Broccoli Over Rice (or noodles)

Creamy Crock-pot Chicken and Broccoli Over Rice (or noodles) 3-4 boneless chicken breasts 1 10 oz can cream of chicken soup 1 10 oz can cheddar soup 1 14 oz can chicken broth 1/2 teaspoon salt 1/4 teaspoon garlic salt seasoning 1 cup sour cream 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes) 1 cup shredded cheddar cheese Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. Serve over steamed rice (or noodles) and sprinkle with cheese. 4-6 servings


HERSHEY BAR CAKE 1 box devils food cake mix 8 oz. cream cheese softened 3 c powdered sugar 1 stick butter softened 8 oz. cool whip 1 tub milk chocolate icing Prepare and bake cake as directed on box. (2 round cake pans) Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip. After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use unwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Now, if you have any filling left over you can mix it with the icing. It’s what we do. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers


LEMON GOOEY BARS 1 box lemon cake mix 1/2 cup butter (1 stick), softened 1 egg 1/2 cup sweetened condensed milk (I use fat-free) 1/2 cup white chocolate chips Preheat oven to 350F. Line a 9x9 baking pan with foil and spray with cooking spray. Mix butter with a mixer (hand or stand) until smooth. Mix in cake mix and egg; beat until combined. Note: if you use a hand mixer it will take a long time to come together. Just keep on mixing until you get a thick cookie dough. Press 2/3 of the cake mixture in the bottom of the prepared pan. Sprinkle white chocolate chips over the top and drizzle the sweetened condensed milk over the top of the chocolate. Break up the remaining dough and crumble it over the top of the bars. Press lightly to seal. Bake for 28-33 minutes, until slightly browned. Cool completely before cutting. (It helps to refrigerate them after they’ve reached room temperature.) Note: you can do this in a 9x13 pan by using the whole can (14 oz) of sweetened condensed milk and 1 cup of white chocolate chips, but the bars will be thinner. Baking time will also need to be adjusted.

Taco Bake

Taco Bake 1 lb Ground Beef 1 pkg Taco Seasoning 2/3 Cup Water Chili Cheese Corn Chips- to taste 1 Can Cheddar Cheese Soup 1/2 Cup Milk 8 to 12 oz Shredded Mozzarella Toppings as desired Brown ground beef and prepare as taco meat according to the seasoning package (using water). Pour enough fritos into a 9 x9 pan to cover the bottom. Top with taco meat. Combine soup and milk in a sauce pan and heat through until smooth. Top taco meat with cheese sauce. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired). Bake at 350 degrees for 10-15 minutes until bubbly. Serve over lettuce and with desired topics.


HAWAIIAN MILLIONAIRE PIE 2 Ready-Made Graham Cracker Crusts 1 (8 ounce) package cream cheese, softened 1 Large Container of Cool Whip 1 Large Can Crushed Pineapple (drained) 1 8 oz jar Maraschino Cherries (chopped & drained) 1 Can Eagle Brand Sweetened Condensed Milk 1/2 Cup Chopped Pecans 1/4 Cup Lemon Juice Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours. Makes 2 pies

Easy salsa recipe

Easy salsa recipe 1- 14 oz can diced tomatoes 1- 10 oz can orginal Rotel 1/2 small onion, roughly chopped 1 clove garlic, peeled and smashed 1/2-1 jalapeno, seeded or not (depends on how spicy you like it) 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon ground cumin small to medium size handful of cilantro, washed juice of 1 lime Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Cajun Chicken Pasta

Cajun Chicken Pasta 4 ounces linguine pasta 2 skinless, boneless chicken breast halves 2 teaspoons Cajun seasoning 2 tablespoons butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, chopped 1 cup heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Molten Lava Cake

Molten Lava Cake 1 - Box of Cake Mix (Will need to mix according to back of box) 1 - Container of Icing Mix cake mix according to the box instructions inside the deep covered baker. Scoop icing into the cake batter evenly. Cook in microwave for 11-15 mins. Use any combos of cake mixes and icing! Enjoy

Crack Potatoes

Crack Potatoes 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.


SMOTHERED CUBE STEAK 4-6 Cube Steaks 3 Cups Sliced Mushrooms 1 Small Onion, halved and sliced thin (1/2 a Large) Salt Black Pepper Flour 2 cups Chicken Stock Vegetable Oil Prep Veggies. Put your cube steaks on a plate and season both sides with salt, pepper, Put 2 big spoonfuls of flour on top of the steak and rub in, flip and repeat. Pour enough oil into your skillet cover the cooking surface with oil, about 1/4 cup Heat oil on medium high. When oil is nice and hot, test with a pinch of the flour for the steak plate to see if it bubbles & sizzles. If it does then add your steaks to the pan. Cook at medium high for about 3 minutes on each side. Remove steak to a clean plate. Remove Pan from burner, discard all oil except about 2 tablespoons. Return to heat, add mushrooms and onions and stir to get any brown bits from the bottom of the pot. Add a pinch of salt and pepper. Cook until mushroom and onions start to turn golden, make sure nothing burns. Add just shy of 2 table spoon of flour and stir until veggies are coated. Add Chicken stock and stir well. Cook on medium high, until it has thickened and the return steaks and flip around in the gravy Cover.simmer on low heat about 45 minutes .

Crescent Breakfast Casserole

Crescent Breakfast Casserole 8 oz. Crescent rolls 8-10 slices of bacon, crumbled or sausage 6-8 eggs 2 cups shredded cheese (jack, cheddar, colby, whichever you like) 2-3 tbsp. milk salt and pepper to taste cooking spray Preheat oven to 400 degrees &prepare either 13×9 or 11×9 baking dish with cooking spray. (use about 6 eggs for the smaller pan &about 8 for the larger pan) Line the dish with unrolled crescent rolls, letting it come up the sides a bit. Press the seams together. Layer the crumbled bacon or sausage &cheese over the crescent rolls. Beat eggs with milk, salt &pepper &pour over bacon &cheese. Bake about 25-30 mins or until center is set. Let cool for a few mins, then serve.

Yummy Dip

Yummy Dip 8 oz cream cheese, softened 15 oz can chili 2 cups shredded cheddar cheese Evenly spread the softened cream cheese into the bottom of an ungreased glass pie pan or other round baking dish. Spread chili over the cream cheese. Top with shredded cheddar cheese. Microwave on high for 4 minutes. Check the dip to see if cheese is melted and microwave 1-2 minutes more until cheese is completely melted. Serve with your choice tortilla chips. (Tip) To easily softened cold cream cheese: Place cream cheese into the dish and microwave 30 seconds on high.

Carmel Peanut Butter Dip

Carmel Peanut Butter Dip 30 caramels 1 to 2 tablespoons water 1/4 cup plus 2 tablespoons creamy peanut butter 1/4 cup finely crushed peanuts, optional Sliced apples In a microwave-safe bowl, microwave the caramels and water on high for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well; microwave for 30 seconds or until smooth. Stir peanuts if desired. Serve warm with apples. Yield: 1 cup.