Friday, December 30, 2016
Dressed up Bottled Barbecue Sauce 1 (18 ounce) bottle of cheap bottled barbecue sauce (about 2 cups) 1/2 cup of ketchup 1 teaspoon of mustard Couple dashes of hot sauce Dash of Worcestershire sauce 1/2 cup of packed light brown sugar 1/4 teaspoon Cajun/Creole seasoning (like Slap Ya Mama), or to taste, optional Combine all ingredients and use with your favorite recipe!
Old Fashioned Mud Hen Bars 1/2 cup (1 stick) of unsalted butter, softened at room temperature 1 cup of granulated sugar 3 large eggs, separated 1 teaspoon of pure vanilla extract 2 tablespoons of half and half or milk 1-1/2 cups of all purpose flour 1 teaspoon of baking powder 1/4 teaspoon of salt 1-1/2 cups of chopped pecans Pinch of cream of tartar, optional 1 cup of light brown sugar, packed Preheat the oven to 350 degrees F. Line a 9 x 13 inch baking pan with aluminum foil, leaving a hangover on each end for handles. Butter or spray with non-stick spray and set aside. Cream the butter; add sugar and cream the mixture until well blended. Separate two of the eggs and set aside the whites. Add one whole egg and the two yolks to the butter mixture, blending in. Add the vanilla and milk. Whisk together the flour, baking powder and salt and add to the butter mixture along with the pecans; gently mix to combine and spread into the prepared pan. Place into the oven and bake for 10 minutes. Meanwhile, in a mixing bowl, beat the reserved egg whites until foamy. Add a pinch of cream of tartar and continue beating until stiff. Whisk the brown sugar to break up any lumps and fold in the beaten egg whites until blended. Spread mixture evenly across the top of the cookie layer. Bake at 350 degrees F for another 20 to 25 minutes. Let cool completely in the pan, then lift from pan and cut into small squares. Serve plain, or topped with vanilla ice cream or whipped cream. Notes: Once cooled, let these air dry uncovered overnight before storing. This will keep them from becoming too soft and crumbly. Variation: Sprinkle 1/2 cup of semi-sweet chocolate chips and 1 cup of mini marshmallows on top of the cookie dough; cover with the brown sugar meringue layer. Chopped dried fruit is also a nice addition - add those in with the pecans.
Moon Pie Banana Pudding For the Filling: 1 (8 ounce) package cream cheese, softened at room temperature 1 (14 ounce) can sweetened condensed milk (not evaporated milk) 2 cups milk 1 (5.1 ounce) box instant vanilla pudding For the Banana Pudding: 6 Original or Double-Decker MoonPies, cut into squares or wedges 6 bananas, sliced 1 (8 ounce) Cool Whip, thawed or equal amount of whipped cream For the filling, cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well. To assemble the banana pudding, cut three of the MoonPies in half and then into three slices, for a total of 6 pieces, reserving any crumbles and storing them until needed for garnish. In the bottom of a 2-quart bowl, add about 1 cup of the pudding mixture, the 3 chopped MoonPies and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped MoonPies, 3 more sliced bananas, and top with all of the remaining pudding mixture. Spread the pudding across the top, add the whipped cream or Cool Whip on top, and carefully spread it evenly on top. Cover and refrigerate several hours or overnight. Scatter the Moon Pie crumbs all over the top as a garnish, and add extra wedges of Moon Pie, if desired. Note: This dessert is delicious but extremely rich, so serve in small portions.
Oooey Gooey Crockpot BBQ Chicken Wings 1 (4.5 pound) package of chicken wings About 1/4 cup of cooking oil, or just to cover bottom of a heavy skillet 1 teaspoon of seasoning salt, (like Lawry's or Cavender's Greek seasoning), or to taste 1 (16 ounce) bottle of your favorite barbecue sauce, or equivalent homemade 1/4 cup of chili sauce 1/4 cup of honey 1/4 teaspoon of Creole or Cajun seasoning, (like Slap Ya Mama), or to taste, optional Cut the tips off of the chicken wings and cut into separate drummettes and wing sections, if desired. Sprinkle the wings generously with seasoning on both sides and let sit for 5 minutes. Add just enough cooking oil to cover the bottom of a skillet and heat oil over medium to medium high heat. Cook the chicken wings in batches over medium until well browned on both sides. Meanwhile, whisk together the barbecue sauce, chili sauce, honey and Cajun seasoning in the crockpot, and turn it on high. As the first batch of seared wings finishes, add them to the crockpot and stir to coat. Cover the crockpot and finish searing the rest of the chicken wings. Add them to the crockpot. Cover the crockpot, reduce heat to low and cook for about 3 hours, depending on size. To serve at a party, you may want to remove the wings to a rack to drip dry for a bit. Otherwise, just enjoy the gooey sloppy delicious goodness! Want this dish to rock? Try it with Sweet & Spicy Barbecue Sauce! Cook's Notes: For a whole cut up chicken or thighs, cook on low for about 5 to 6 hours after browning; 3 to 4 hours on low for boneless, skinless chicken breasts. Stovetop: You may also low simmer these in the same pan you seared them in if you like. Just remove the wings when browned, set aside, whisk in the other ingredients, return the wings to the pan, cover and simmer until done. Buffalo BBQ Wings: Substitute 1/4 cup of Louisiana hot sauce for the chili sauce.
Mississippi Sin Dip 1 (approx. 1 pound) round loaf of crusty bread, optional 1 (8 ounce) block of cream cheese, softened to room temperature 1-1/2 cups of sour cream 2 cups of shredded cheddar cheese 1/3 cup of chopped ham or tasso 1/3 cup of sliced green onion 1 (4 ounce)can of green chilies, undrained 2 tablespoons of chopped pickled jalapenos Couple dashes of Worcestershire sauce Preheat oven to 350 degrees F. To serve in a bread bowl, cut the very top off of the bread and hollow out, leaving about a 1-inch shell and reserving the bread from both the top and the inside. Set the top aside and cut the inside bread into cubes or tear into chunks, if desired, to use for dipping, or reserve for another use. Cream the cream cheese and sour cream together until well blended. Add all of the remaining ingredients and mix in well. Place enough aluminum foil to wrap around the bread on a baking sheet and pour the cheese mixture into the bread bowl, or transfer mixture into a baking dish. Return the top piece of bread on top and wrap the loaf completely in the foil. Bake at 350 degrees F for about 1 hour. Serve hot! Can also simply bake in a baking dish if desired. Serve with the reserved bread, an assortment of vegetables, crackers, tortilla chips or corn chips. NOTE:Instead of ham, substitute 1 can of deviled ham, 1/3 cup of chopped, dried beef, or 1 small, well drained can of shrimp or crab, cooked crawfish or cooked sausage. For the Slow Cooker: Place all of the ingredients (except for the bread) in the crockpot, turn it on high and let it go for about 30 minutes or until everything is melted, stirring it several times. Reduce to low or warm to hold it, stirring occasionally.
Party Punch 6 (3 ounce) packages of Jello gelatin (strawberry, lemon, lime, raspberry, etc.) 6 cups of boiling water 4 cups of granulated sugar 6 cups of cold water 3 large cans of frozen orange juice 3 large cans of frozen lemonade 3 large cans of pineapple juice 3 large bottles of ginger ale, or liters of 7-up or Sprite or any combination of them 4 quarts of pineapple or other sherbet, optional Fresh fruit, flash frozen individually, optional (see note in recipe) In a very large pot or other container, dissolve the Jello in the boiling water; add the sugar, stirring until dissolved, then add the cold water. Mix the orange juice according to the package directions and pour into the Jello mixture; stir. Repeat with the lemonade. DO NOT add the ginger ale or 7-up/Sprite at this stage!! That will be added just before serving. Stir to blend well and transfer into individual storage containers to chill. Well washed, leftover milk jugs or orange juice cartons work well for this. Chill for at least 24 hours. If making an ice ring or ice cubes, pour some of the mixed Jello and juice into the trays or ice ring mold. If desired, add in some of the freshly flash-frozen fruit, such as strawberries, blueberries, or raspberries. (To flash freeze the fruit, simply clean and rinse the fruit and spread out on a baking sheet in a single layer.) To freeze fruit inside a mold and have the fruit right at the top, freeze the mold in stages. Add just enough liquid to barely cover the fruit to your mold. Carefully place the fruit where you want it and transfer to the freezer. Freeze until set, then top with more of the juice. Freeze for at least 24 hours total time. To assemble the punch, run a bit of warm water over the bottom of the ice mold to unseat it. You'll see when it releases. Invert the ring over the bottom of the punch bowl to carefully pop it out. How many punch bowls you'll get out of this will depend on how large the punch bowl is. Fill the punch bowl about 1/2 full with the juice mixture, see what you have left of it, and you'll know how many bowls you'll get out of the batch. Then, add in the appropriate amount of ginger ale/Sprite/7-up and spoon in enough sherbet until top is covered. Replenish in that order - juice, ginger ale/Sprite and sherbet - as needed.
Southern Iced Tea Cocktail 1 quart size Mason jar, or 2 pints 1 ounce of light rum 1 ounce of vodka 1 ounce of gin 4 ounces of freshly squeezed lemon juice or lemonade 3 ounces of unsweetened iced tea recipe 1 to 2 ounces of simple syrup, to taste Sprigs of mint, for garnish Slices of lemon, for garnish Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly and don't drink and drive. Makes one, unless you feel like sharin'. Note: I made one recipe of iced tea, except I did not pour it over ice into a pitcher. Simply remove the tea bags and use the unsweetened concentrate in the cocktail. For a quick substitute, I recommend Milo's tea and lemonade. NOTE: Omit rum, vodka and gin, substituting bourbon, Maker's Mark recommended.
Pineapple Lemonade Spring Sangria Blanca 1 (large) bottle of Chardonnay 1 (12 ounce) can of frozen lemonade 1/2 cup of Light Rum 1/2 cup of Triple Sec 3/4 cup of simple syrup 1 large (approximately 20 ounce) can of pineapple chunks or tidbits, in juice 1 apple, unpeeled, cored, quartered and cut into chunks (I used a Gala) 1 orange, halved and sliced thin 1 lemon, halved and sliced thin 6 strawberries, sliced 1 can of lemon-lime soda (like 7-up, Sprite, Sierra Mist) Whole strawberries, or lemon or orange slices, for garnish, optional Maraschino cherries, for garnish, optional In a one gallon pitcher, combine the wine, lemonade, rum, Triple Sec and simple syrup. Stir well. Add the pineapple with the juice, apple chunks, orange and lemon slices, and sliced strawberries. Stir and refrigerate overnight or for several hours. Just before serving, add in the 7-up and stir. Fill individual glasses halfway with ice, scoop out some of the fruit, then add more ice. Pour the sangria in and top off with a garnish of a fresh strawberry or a fresh slice of lemon or orange. Toss a cherry or two on top and serve!
Charleston Cheese Dip 1/2 cup mayonnaise 1 (8 ounce) block of cream cheese, softened at room temperature 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama) 1 green onion, sliced 2 tablespoons of chopped pickled jalapeno 1 cup of shredded sharp cheddar cheese 1 cup of shredded Monterey Jack or Swiss cheese 1 tablespoon of butter, melted 1/2 cup of Panko bread crumbs 1/4 cup of cooked crumbled bacon (like Hormel Original Real Crumbled Bacon) Preheat oven to 350 degrees F. In a medium bowl, combine the mayonnaise, cream cheese and Cajun seasoning, until well blended. Reserve a pinch of green onion for garnish. Add the jalapeno, remaining green onion and the Cheddar and Swiss cheeses and blend together. Transfer the mixture to a buttered standard glass pie plate or a small oblong shallow baking dish. Toss panko bread crumbs in the melted butter with a fork and sprinkle over the top of the dip. Bake at 350 degrees F for 20 minutes, or until heated through and top is golden brown. Remove and sprinkle the crumbled bacon on top and garnish with the reserved green onion. Serve immediately with crackers, chips, or vegetables.
Thursday, December 29, 2016
SMOTHERED CABBAGE 1 lb smoked sausage, cut into small pieces 1 onion, large (diced) 1 head cabbage, medium size (chopped) 1 teaspoon salt 1⁄4 teaspoon cayenne pepper 1⁄2 teaspoon black pepper In a large saucepan, brown sausage over medium heat. Add onion and saute for 3 minutes. Add cabbage and cover. Cook about 50 minutes, stirring occasionally. Uncover and add seasonings, cook 5 minutes more
Amazing Egg Rolls 1 bag of coleslaw mix. 1 lb of sausage. 2 minced cloves of garlic. Salt. 1/4 cup of diced onion In a large skillet, brown the sausage then mix in all the ingredients until well mixed. Cook covered on medium heat for 5 minutes. Stir to mix, taste for salt and enjoy!
Wednesday, December 28, 2016
NEW YEAR’S DAY BLACK-EYED PEAS 1 lb. black-eyed peas 1 (32-oz.) box chicken broth 1 (14-oz) can petite diced tomatoes 6 slices bacon, cooked and sliced 1 cup diced ham 1/2 cup diced sweet onion 1 garlic clove, minced 1 tsp. oregano 1/4 tsp. pepper about ¼ tsp. salt (add to taste at the END of cooking time) Start by soaking the black-eyed peas overnight in the slow cooker. Add the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours. In the morning drain the water. Coupons Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. Cover and cook on LOW for 10 hours. Do not open the lid during the cooking time. Add the salt to taste. For creamier beans stir and smash some of the beans. Serve with cornbread. Note- A ham hock can be used instead of the bacon and cubed ham. The grocery store I shop at is often out of ham hocks so I used bacon and ham in this recipe. If you use a ham hock, add it in the beginning, shred the meat from the ham hock at the end of cooking time and discard the fat and bone.
SLOW COOKER CHICKEN PARMESAN AND PASTA 2 (24-oz.) jars Ragu Chunky Tomato, Garlic and Onion Sauce Coupons 1.5 lbs. boneless skinless chicken breasts 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. oregano 1 lb. penne pasta (cooked according to package directions) 3 cups shredded mozzarella cheese 1/4 cup parmesan cheese Add the chicken to a 6-quart or larger slow cooker. Sprinkle over the salt, pepper and oregano. Pour over the Ragu Chunky Tomato Sauce. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours, without opening the lid during the cooking time. When the slow cooker is done cooking, prepare the pasta on the stove-top according to the package directions. While the pasta is cooking, remove the chicken on to a plate and cut into bite size pieces, the chicken will shred very easy, but I still like to cut it up a bit so there isn't long strings of chicken. Add the chicken back to the sauce. Drain the pasta very well. Add the pasta to the chicken and sauce in the slow cooker. Stir. Flatten the pasta out into an even layer. Sprinkle over the shredded mozzarella cheese and parmesan cheese. Cover for 15 more minutes, or until the cheese has melted. Serve and enjoy!
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), peeled, 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. My friend/roommate in college loved cottage cheese topped with fruit cocktail - that was a staple in our apartment! So good.
Hot Bacon & Swiss Dip 8 slices of center cut bacon, cooked crisp and chopped 8 ounces cream cheese, softened 1/2 cup mayonnaise 2 heaping Tablespoons of prepared stone ground mustard 1 1/2 cups Swiss cheese, shredded 3 green onions, sliced Preheat oven to 400 degrees. In a mixing bowl.mix cream cheese until smooth. Add in mayo and stone ground mustard, mix to combine. Stir in cooked bacon and Swiss cheese. Spread into a shallow baking dish. Bake for 15-18 minutes or until bubbly and edges are golden brown. Serve with breads, crackers or carrots for dipping. Notes **Double for a large crowd
Crock Pot Grape Jelly BBQ Cocktail Sausage 2 12 oz packages fully cooked sausage, sliced on the diagonal (I used Buffalo style) 2 tablespoons olive oil 1/2 tablespoon minced garlic 1 cup BBQ sauce 1/2 cup chili sauce 3/4 cup grape jelly Heat oil in a large skillet over medium-high heat. Saute sausage with the garlic for a few minutes or until slightly browned. Be careful not to let the garlic burn. Transfer browned sausage and garlic to your crock pot/slow cooker. Whisk together the sauce ingredients in a bowl and pour it over the sausage. Stir to coat the sausage pieces. Cover. Set slow cooker to low setting and cook for 2-3 hours OR high for 1-2 hours or until sausage is hot inside and sauce is bubbly. Stir once halfway through cooking. Turn slow cooker to warm setting to keep the sausages warm for as long as you need. Serve with toothpicks. I have also made a dinner out of this and served it over rice
Skillet Sausage and Potatoes 1 1/2 lbs red potatoes 2 tablespoons olive oil 4 links chicken sausage (12 ounces) cut in 1/2 inch wide rounds 1 medium onion diced 1 red pepper diced 1 green pepper diced 2 cloves garlic minced Salt & pepper Cajun seasoning Boil potatoes in large pot of water for 15 minutes. Run under cold water or place in refrigerator to chill. Dice potatoes after chilled. In large skillet over medium heat add olive oil. Add potatoes and cook until lightly browned on edges ;approximately 15 minutes. Add sausage, onion, red pepper and green pepper. Cook until the sausages are browned and vegetables are tender. Season to taste with salt, pepper and Cajun seasoning.
Hawaiian Pineapple-Coconut Loaf 1 1/2 cup sweetened flaked coconut, divided 1/2 cup macadamia nuts, roughly chopped 1  oz can crushed pineapple, well drained 2 cup all-purpose flour 1 cup granulated sugar 2 tsp baking powder 1/2 tsp salt 1/2 cup butter, melted and cooled 3 large eggs, beaten 1 cup plain Greek yogurt 1 tsp pure vanilla extract 1 tsp pure rum extract Preheat the oven to 350°F. Spread 1 cup flaked coconut and ½ cup macadamia nuts on a baking pan. Roast for 7-8 minutes, then remove the nuts. Increase the oven to broil and continue to toast the coconut stirring periodically until browned. Set aside to cool. Place the pineapple into a fine mesh colander and drain, squeezing out any excess liquid. In a medium bowl, sift together the all-purpose flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, 3 large eggs, Greek yogurt, vanilla and rum extracts. By hand, stir the wet ingredients into the dry until fully moistened. The batter will be stiff. Add the toasted coconut, macadamia nuts and crushed pineapple. Mix until combined. Spritz a 9 x 5 x 4 inch loaf pan with baking spray. Spread the batter evenly into the loaf pan. Sprinkle the remaining ½ cup coconut on top. Bake for 40 minutes, then check the top for over-browning. Lay a piece of aluminum foil on top and continue baking for another 10 minutes or until a tester inserted into the center comes back clean. Cool in the loaf pan for 1 hour, then remove to a cooling rack to cool completely.
Coconut Caramel Corn 2 bags white, non buttered popcorn (8 cups) 2 cups light brown sugar 1/2 cup light corn syrup 1/2 cup coconut oil - make sure it is flavored & scented coconut oil. This is what will give you the natural coconut flavor. 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar 1/8 teaspoon salt Preheat oven to 200*F In a pot, mix brown sugar, corn syrup and coconut oil. Bring to a boil and cook for 5 minutes. Remove from heat. Add baking soda, cream of tartar and salt. Mix well. Pour over the popcorn and carefully mix. Pour caramel popcorn in a deep dish roasting pan and bake for 40 minutes, stirring after 20 minutes. Remove from oven and stir for 3 - 5 minutes or until popcorn cools. This will prevent the popcorn from clumping. Notes Store popcorn in an airtight container for up to 5 days.
Bacon N Ranch Dip 2 cups ranch dressing (any you prefer) 1 cup sour cream 1/2 cup grated parmesan cheese 1/4 cup sliced green onion 1 (3 ounce) package bacon, pieces Mix all ingredients in bowl & cover. Refrigerate at least 1 hour. (It tastes better the longer it sets.).
Honey-Mustard Green Beans 1/2 pound fresh green beans, trimmed 1 teaspoon cider vinegar 1 teaspoon olive oil 1 teaspoon Dijon mustard 1 teaspoon honey 1/8 teaspoon salt Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat. 2 servings.
Creole Corn Bread 2 cups cooked rice 1 cup yellow cornmeal 1/2 cup chopped onion 1 to 2 tablespoons seeded chopped jalapeno peppers 1 teaspoon salt 1/2 teaspoon baking soda 2 large eggs 1 cup whole milk 1/4 cup canola oil 1 can (16-1/2 ounces) cream-style corn 3 cups shredded cheddar cheese Additional cornmeal In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm. 12 servings.
Citrus Green Beans 3/4 pound fresh green beans, trimmed 2 teaspoons olive oil 1 to 2 teaspoons grated orange peel Dash salt and pepper Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer beans to a small bowl. Add the oil, peel, salt and pepper; toss to coat. 4 servings.
Cheddar Potato Strips 3 large potatoes, cut into 1/2-inch strips 1/2 cup milk 1 tablespoon butter Salt and pepper to taste 1/2 cup shredded cheddar cheese 1 tablespoon minced fresh parsley In a greased 13-in. x 9-in. baking dish, arrange potatoes in a single layer. Pour milk over potatoes. Dot with butter; sprinkle with salt and pepper. Cover and bake at 425° for 30 minutes or until the potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 5 minutes longer or until cheese is melted. 4 servings.
Butter Garlic Beans 2 tablespoons finely chopped onion 1-1/2 teaspoons minced garlic 2 tablespoons butter 3 cups frozen cut green beans, thawed and drained 1/2 cup chicken broth 1/8 teaspoon salt 1/8 teaspoon pepper In a large skillet, saute onion and garlic in butter for 2-3 minutes or until onion is crisp-tender. Add the beans, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until beans are crisp-tender. 4 servings.
Tangy Cauliflower 1 medium head cauliflower 1 tablespoon water 1/2 cup mayonnaise 1-1/2 teaspoons prepared mustard 1/2 teaspoon ground mustard 1/2 cup shredded sharp cheddar cheese Place cauliflower in a microwave-safe dish. Add water. Cover and microwave on high for 9-11 minutes or until tender. Combine mayonnaise, prepared mustard and ground mustard; spread over cauliflower. Sprinkle with cheese. Microwave, uncovered, on high for 30 seconds or until the cheese is melted. 6-8 servings.
Roasted Beet Wedges 1 pound medium fresh beets, peeled 4 teaspoons olive oil 1/2 teaspoon kosher salt 3 to 5 fresh rosemary sprigs Preheat oven to 400°. Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat. Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs. 4 servings. TIP For a milder herb flavor, try using fresh thyme instead of rosemary. You may make the beets a day ahead, then slice and serve cold in a salad.
Maple Candied Sweet Potatoes 4 pounds sweet potatoes 2/3 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup butter, cubed 1/4 cup maple syrup Place the sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook for 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. When cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the brown sugar, cinnamon and nutmeg; sprinkle over potatoes. Dot with butter; drizzle with syrup. Bake, uncovered, at 375° for 25-30 minutes or until bubbly, basting with sauce occasionally. 12-14 servings.
Potato Dumpling Casserole DUMPLINGS: 2 cups hot mashed potatoes (without milk or seasoning) 1 cup all-purpose flour 2 eggs, lightly beaten 1-1/2 teaspoons salt 1/8 teaspoon white pepper 1/8 teaspoon ground nutmeg SAUCE: 1 small onion, finely chopped 3 tablespoons butter 2 tablespoons all-purpose flour 1 cup half-and-half cream 1 cup chicken broth 1/2 cup shredded Swiss cheese, divided 1/2 cup grated Parmesan cheese, divided Minced fresh parsley, optional Combine all dumpling ingredients; spoon into a large pastry bag, half at a time, fitted with large plain tube (opening should be about 1/2 in. diameter). Bring 5 qts. of salted water to a boil in a large stock pot, then adjust heat so water bubbles very gently. Squeeze out dumplings over simmering water, cutting with scissors at 1-in. intervals and letting drop into water. Simmer, uncovered, until dumplings float, then simmer 1 minute more. Remove with a slotted spoon; drain and keep warm in a 2-qt. baking dish. For the sauce, saute onion in butter until tender. Blend in flour. Add cream and broth all at once. Cook, stirring constantly, until thickened and bubbly. Remove from the heat; stir in 1/4 cup Swiss cheese and 1/4 cup Parmesan cheese. Pour over dumplings; sprinkle with remaining cheese. Bake at 350° for 45 minutes or until hot and bubbly and golden brown on top. Sprinkle with parsley if desired. 8-10 servings. Note: Dumplings may also be dropped by teaspoonfuls into boiling water instead of using a pastry bag.
Glazed Beets 1 can (16 ounces) sliced or diced beets 2 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon salt 3 to 4 tablespoons white vinegar 2 tablespoons butter Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through. 4 servings.
Show-Off Salad 2 cups uncooked elbow macaroni 1 tablespoon canola oil 3 cups shredded lettuce 1 medium green pepper, chopped 1 medium cucumber, peeled, seeded and diced 3 hard-cooked eggs, sliced 1 cup shredded red cabbage 1 small red onion, chopped 2 medium carrots, shredded 1 cup diced fully cooked ham, optional 1 package (10 ounces) frozen peas, thawed 1 cup (4 ounces) shredded Colby-Monterey Jack or Monterey Jack cheese 1 cup Miracle Whip 1/2 cup sour cream 1/2 cup chopped green onions, divided 1 tablespoon spicy brown or horseradish mustard 1 teaspoon sugar Salt and pepper to taste Cook macaroni according to package directions; drain and rinse in cold water. Drizzle with oil; toss to coat. Place lettuce in a shallow 3-qt. dish; top with the green pepper, cucumber, macaroni, eggs, cabbage, red onion, carrots, ham if desired, peas and cheese. In a small bowl, combine the Miracle Whip, sour cream, 1/4 cup of green onions, mustard, sugar, salt and pepper; spread over the top. Cover and refrigerate overnight. Just before serving, sprinkle with remaining green onions. 16-18 servings.
Garden Chickpea Salad 1/2 teaspoon cumin seeds 1/4 cup chopped tomato 1/4 cup lemon juice 1/4 cup olive oil 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon cayenne pepper SALAD: 3/4 cup canned chickpeas, rinsed and drained 1 medium carrot, julienned 1 small zucchini, julienned 2 green onions, thinly sliced 1/2 cup coarsely chopped fresh parsley 1/4 cup thinly sliced radishes 1/4 cup crumbled feta cheese 3 tablespoons chopped walnuts 3 cups spring mix salad greens For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper. In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing. To serve, divide greens between two plates; top with chickpea mixture. Drizzle with remaining dressing. 2 servings.
Zesty Crouton Salad 2 cups grape tomatoes, halved 1-1/2 cups salad croutons 4 pieces string cheese, cut into 1/2-inch pieces 8 fresh basil leaves, thinly sliced 2 tablespoons red wine vinegar 1 tablespoon olive oil 1/2 teaspoon minced garlic In a large bowl, combine all ingredients. 5 servings.
Veggie Chopped Salad 3 cups finely chopped fresh broccoli 3 cups finely chopped cauliflower 3 cups finely chopped celery 2 cups frozen peas (about 8 ounces), thawed 6 Bacon strips, cooked and crumbled 1-1/3 cups mayonnaise 1/4 cup sugar 2 tablespoons grated Parmesan cheese 1 tablespoon cider vinegar 1/4 teaspoon salt 3/4 cup salted peanuts In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers. 12 servings (3/4 cup each).
Fruit Medley Salad 1 can (11 ounces) mandarin oranges, drained 1 can (8-1/4 ounces) sliced peaches, drained 1 can (8 ounces) pineapple chunks, drained 1 cup miniature marshmallows 4 ounces cream cheese, softened 1/2 cup plain yogurt 1/4 cup sugar In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes. 4 servings.
Sparkling Fruit Salad 1 fresh pineapple, peeled and cut into chunks or 1 can (20 ounces) pineapple chunks, drained 1 can (11 ounces) mandarin oranges, drained 1 cup halved fresh strawberries 1 cup halved green grapes 1 cup white wine or white grape juice 1/2 cup chilled club soda In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Yield: 8 servings.
Tuesday, December 27, 2016
Baked Ravioli 1 Bag of frozen ravioli 1 jar of marinara sauce (I used Ragu) 2 cups of mozzarella cheese Heat oven to 400°F. Spray bottom and sides of a 9×13 baking dish with cooking spray. Spread 3/4 cup of the pasta sauce in baking dish. Put half of the frozen ravioli in a single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Stella Parmesan cheese. 3) Cover with aluminum foil and bake for a half an hour. Remove foil; bake uncovered 10-15 minutes longer or until bubbly and hot in center. Let stand 10 minutes
Baked Crispy Chicken 2 lbs chicken tenders or 4 large chicken breasts 2 sleeves Ritz crackers 1/4 teaspoons salt 1/8 teaspoon pepper 1/2 cup whole milk 3 cups cheddar cheese, grated 1 teaspoon dried parsley Sauce: 1 10 ounce can cream of chicken soup 2 tablespoon sour cream 2 tablespoon butter Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Monday, December 26, 2016
Cheesy Beef & Butternut Squash Pasta 4 cups cubed butternut squash (1 small or ½ of a large one) 2 tbsp olive oil salt and pepper 1¾ cups milk, divided 2 tbsp butter 3 tbsp flour 1 tsp dried rosemary 2 cloves of garlic, minced 1 lb ground beef 10 oz elbow macaroni (or whatever kind of pasta you have on hand) 3 cups sharp cheddar cheese, shredded 3/4 cup panko breadcrumbs 2 tbsp melted butter Preheat oven to 400°. On a foil lined cookie sheet, spread the butternut squash in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, turning once halfway through cooking time. While the squash is roasting, cook the pasta according to the package directions and brown the ground beef and garlic in a large frying pan. Drain the grease from the meat When the butternut squash is done, puree it in your food processor with ¼ cup of milk until smooth. In a large pot (I used my pot from boiling the pasta), melt 2 tbsp of butter over medium high heat. Add the 3 tbsp of flour and whisk together to form a paste. Cook for 1 minute while continually stirring. Slowly add the 2 cups of milk, whisking constantly to avoid and lumps. Boil until thickened. Reduce the heat to low and add the butternut squash, rosemary and 1 cup of the shredded cheese to the pot. Stir until fully incorporated. Add the cooked pasta and beef to the pot. Season with salt and pepper. Spread half of the macaroni mixture into a greased 9 x 11 glass baking dish. Top with 1 cup of the cheese. Repeat with the remaining macaroni mixture and the last cup of cheese. In a small bowl, toss the breadcrumbs with the melted butter. Spread the breadcrumbs evenly over the casserole. Bake uncovered for 30 minutes.
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), peeled, 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.
SMOKED SAUSAGE & BLACK-EYED PEA SOUP 16 oz bag dried black eyed peas 2 lbs smoked sausage, sliced 2 Tbsp bacon drippings or oil 1 onion diced 1 whole fresh jalapeno, minced 3-4 cloves garlic, minced 1 can rotel, mild or original 1 quart chicken broth 3 cups water Soak peas in cold water overnight. Drain the next day. In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes. Add onion and cook for 5 more minutes, Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes. Add soaked peas, rotel with juice, chicken broth and water. Bring to a hard boil. Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender. Salt and pepper to taste. Serve with Tabasco sauce and corn muffins.
COWBOY BREAKFAST SANDWICHES 4 Breakfast sausage patties, cooked 3 Eggs 1/4 cup half-and-half Salt and pepper, to taste 2 tablespoons butter, divided Garlic butter (recipe below) 4 slices Texas Toast 2 slices American cheese Garlic Butter 1 stick unsalted butter, at room temperature 1/2 teaspoon salt 3 cloves garlic, peeled Sandwiches In a medium bowl, whisk together eggs, half and half and salt and pepper. Heat up a skillet over medium heat. Melt 1 tablespoon of butter. When skillet is hot, add egg mixture. Cook until set being careful not to over cook the eggs. Spread garlic butter on one side of each slice of bread. Melt the remaining tablespoon of butter in the skillet or griddle. Place each slice of bread, butter side down, in the skillet. Place half of the eggs on one slice of bread and put the 2 sausage patties on the other slice. Repeat for the second sandwich. When the Texas Toast is grilled, about 3-4 minutes, add 1 slice of cheese on top of the eggs. Carefully put together 1 slice of toast with eggs and 1 slice with sausage. Repeat for second sandwich. Garlic Butter Place butter, salt and garlic in the bowl of a food processor. Process until combined. Store in an airtight container in the refrigerator.
Pesto Tuna Cakes Serves: 8 servings 1 can tuna, drained and flaked 1 1/2 cups Pesto Mashed Potatoes, or 1½ cups mashed potatoes plus ¼ cup prepared pesto 1/2 cup flour 1 tsp kosher salt 1/2 tsp pepper canola oil, for frying Combine flour, salt and pepper in a shallow bowl. Combine tuna and mashed potatoes and form mixture into 16 patties. Lightly press the tuna cakes into the flour mixture on each side, shaking off excess. Heat about a ¼ inch of canola oil in a skillet over medium heat. When oil is hot add tuna cakes in batches frying until golden brown on each side. Serve warm.
EASY CINNAMON CRISPS Serves: 64 8 Tortillas 1 tablespoon vegetable oil 1 tablespoon sugar 1 teaspoon cinnamon Cut each tortillas into 8 wedges Lay wedges on a baking sheet and brush with a light coating of vegetable oil In a small bowl, mix cinnamon and sugar together. Sprinkle cinnamon and sugar mixture on top of chips Bake in a 400 degree oven for 5-7 minutes or until crisp
EASY RANCH PARTY CRACKERS 4 sleeves of Saltine crackers 8 tablespoons of butter, melted One (1 oz) package Ranch salad dressing mix 1 tablespoon red pepper flakes Preheat oven to 300 degrees. Place melted butter in a large bowl. Add crackers and gently toss ensuring that each cracker is coated. Spread crackers in an even layer on a rimmed baking sheet. In a small bowl, combine Ranch salad dressing mix and red pepper flakes; stir to combine. Sprinkle dressing mixture over crackers ensuring that each cracker is coated. Bake for 20 minutes. Cool completely before serving. Store in an air tight container
APPLE PIE DIP 2 cups peeled, cored, and diced apple 2 tablespoons fresh lemon juice 3 tablespoons brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon cornstarch dissolved in 1 teaspoon water Combine the apples, lemon juice, brown sugar, cinnamon and nutmeg together in a microwave-safe bowl; stir to combine. Microwave on high for 5 minutes or until mixture is bubbling and juice comes out of the apples. Remove from microwave, stir in the cornstarch slurry. Microwave on high for 2 more minutes until the sauce thickens. Can be served warm or cold.
Glazed Bacon Crackers 1 pound bacon 1 box Townhouse crackers 1/2 cup brown sugar 1/2 teaspoon cayenne pepper Cut each bacon slice into quarters Place a rack on top of a rimmed baking sheet Place crackers on rack - you can place them close together Place one bacon quarter on each cracker In a small bowl, combine brown sugar and cayenne Sprinkle a small amount of the brown sugar mixture on top of the bacon Bake at 400 degrees for 10 minutes or until bacon is crisp
Cherry Cream Cheese Danish Muffins (8 muffins) 1 roll (8 count) of Grands! Flaky Layers Buttermilk Biscuits 1/2 cup + 2 tbsp sugar 4 oz cream cheese, softened 1/4 cup tart cherry preserves Preheat your oven to 350 degrees. Spray the inside of 8 muffins cups of a muffin tin with cooking spray. Set aside. In a small bowl, beat together the cream cheese & sugar until smooth & creamy, about 3 minutes. Sprinkle the remaining 2 tbsp of sugar onto a small plate. Unroll your refrigerated biscuits. Place one side of one of the biscuits into the sugar. Then press it into one of the prepared muffin cups, sugar side up. Press the biscuit down into the cup and then press up the sides to form a biscuit cup. Repeat this for the remaining 7 biscuits. Drop about 2 tsp of the cream cheese mixture into each of the 8 biscuit cups. Then top each one with a rounded tsp of the tart cherry preserves. Bake at 350 for 8-11 minutes, or until the edges of the muffins are slightly golden brown. Allow to cool in the pan for about 5 minutes and then remove. Serve warm.
Best Steak Marinade 1/3 cup of soy sauce. 1/2 cup of olive oil. 1/3 cup of fresh lemon juice. 1/4 cup of worcestershire sauce. 1 1/2 Tbs of garlic powder. 3 Tb of dried basil. 1 1/2 Tb of dried parsley flakes. 1 tsp of ground white pepper. 1/4 tsp of hot pepper sauce. 1 tsp of dried minced garlic. In a blender, mix together the soy sauce, olive oil, lemon juice, worcestershire sauce, garlic powder, basil, parsley and pepper. Add in the hot pepper sauce and garlic and blend on high for about 30 seconds until well combined. Choose any meat you like and pour the marinade over it. Cover the bowl and refrigerate it for about 8 hours. Cook the meat as you like and enjoy! Simple, easy and super delicious! This marinade goes with any type of meat. Just let the meat absorb this amazing sauce and you will see how good it is.
Whiskey Champagne Cocktail Recipe Makes 1 1/2 oz Irish Whiskey 3 oz Champagne 3 Ripe Strawberries, divided 2 Ice Cubes Place 2 strawberries inside a tall glass. Set aside. Break ice cubes into shards. Combine ice whiskey, champagne and ice shards in cocktail shaker; stir (don’t shake). Pour Whiskey Champagne over strawberries. Garnish with remaining strawberry. Serve.
PINEAPPLE SPARKLER 2 cups fresh pineapple- cut into chunks 1/4 cup lime juice 1/4 cup cream of coconut 12 ounces coconut sparkling water 1-1/2 cups ice Place all ingredients in blender & blend on high for about 45-60 seconds- making sure all the ice is crushed before pouring into your serving glasses. Garnish with pineapple, lime or mint.
Cranberry Orange Spritzer 3-4 servings 1 c. fresh cranberries 2 c. freshly-squeezed orange juice (about 5 large oranges) 1/2 c. sugar 1 two-inch piece ginger, peeled and sliced into thick coins (optional) 2 c. sparkling water, chilled (or more if you like it less sweet) Combine cranberries, orange juice, sugar, and ginger in a medium pan over medium-high heat; bring to a boil. Continue to boil until cranberries begin to pop. Once cranberries have popped open and softened, use the back of a wooden spoon to smash them against the side of the pan. Remove from heat and cool. Strain cooled cranberry mixture into a bowl through a fine mesh sieve. Discard solids and refrigerate juice until chilled, about an hour. Transfer juice to pitcher and stir in sparkling water. Serve with cranberries or orange slices as garnish, if desired.
CROCKPOT MULLED RED WINE 2 Bottles of Dry Red Wine 1 Cup Sugar 3 Cinnamon Sticks 4 Whole Cloves 2 Star Anise Sliced Oranges In a crockpot, pour two bottles of Sonoma-Cutrer Pinot Noir. Place the wine on low, and mix in the sugar and stir occasionally until dissolved. In a cheesecloth, add whole cloves, star anise. Add sliced oranges and whole cinnamon sticks. Let cook for about 2-4 hours until warm. Then remove the spices and orange slices. Set out additional orange slices and cinnamon sticks so your guests can garnish their drinks
Perfect Pineapple Fudge 3 cups granulated sugar 1/2 cup half and half 2 tbsp light corn syrup 1 8.25 ounce can Dole crushed pineapple (juice and all) 3 tbsp butter Coupons 1 tsp pineapple extract or clear vanilla extract 1 cup white chocolate chips 1 7 oz jar marshmallow creme Line a 9 x 5 inch loaf pan with non-stick foil. Lightly butter. In a heavy bottomed 3 quart saucepan, combine sugar, half and half, corn syrup, pineapple, and butter. Bring contents to a boil over medium-low heat, stirring until the sugar dissolves. Continue cooking, stirring frequently, until the contents reach 236°F or soft ball stage (234°F - 240°F). I use this digital candy thermometer. Remove from heat and stir in extract. Stir for 3 minutes until the candy starts to thicken slightly. Stir in chips until fully melted and combined. Stir in marshmallow creme. Pour into the prepared pan and let cool to room temperature. Refrigerate until fudge is completely set, at least 2 hours. Cut into pieces. Store in an airtight container. For firmer fudge, refrigerate.
Peanut Butter Pretzel Bark 2 Cups of Semi Sweet Chocolate Chips 1/2 Cup of Crushed Pretzels 1 Cup of Milk Chocolate Chips 1/4 Cup of Smooth Peanut Butter 1 Cup of Chopped Nuts Coat a 9X12 inch rimmed baking pan with cooking spray and line with a sheet of wax paper. If using cookie cutters, coat the inside of each cookie cutter with cooking spray and place them on a tray lined with a sheet of wax paper. Melt the semi-sweet chocolate chips - according to the package directions - using a microwave or double broiler method. Pour into the baking sheet, or divide among the cookie cutters, and spread even. Sprinkle with the crushed pretzels. Combine the milk chocolate chips with the peanut butter and melt - according to the package directions - using a microwave or double broiler method. Pour the chocolate peanut butter mixture over the semi sweet chocolate and top with the crushed nuts. Refrigerate for 30 - 45 minutes, until firm.
STRAWBERRY JALAPEÑO CREAM CHEESE LOG 1 cream cheese log 1/3 cup Smucker’s Fruit & Honey Strawberry Jalapeño Fruit Spread 1 tbs finely diced jalapeño 2 finely diced strawberries 1/2 lime - juice only 1 tbs chopped cilantro Place your cream cheese on a serving tray. In a bowl combine the Smucker’s Fruit & Honey Strawberry Jalapeño Fruit Spread, jalapeño, strawberries, lime juice and cilantro. Spread over the top of the cream cheese log. Serve with crackers - I prefer lightly salted crackers Tip: If you aren't a fan of jalapeño, you can make this dish using the Smucker’s Fruit & Honey Strawberry Fruit Spread.
Ham And Hash Brown Casserole - Great for left over ham 1/2 lb bacon 1 small red bell pepper, finely diced 6 green onion, thinly sliced 1  oz package frozen country style hash brown potatoes, thawed 1  oz sour cream 1 [10 3/4] oz cream of celery soup 1/2 cup butter, melted [1 stick] 3 cup shredded sharp cheddar cheese 1/2 lb smoked ham, cubed 1/4 cup grated Parmesan cheese 2 Tbsp Dijon mustard 1 tsp onion powder 1 tsp garlic powder 1/2 tsp seasoned salt 1/2 tsp black pepper If baking immediately, preheat the oven to 350°F. Spray a 9 x 13 inch baking dish with cooking spray. In a skillet cook the bacon until crisp then remove to paper towels to drain. Reserve 2 Tbsp of drippings in the pan. Cook the red bell pepper until it begins to soften then add the green onion. Season with salt and black pepper to your taste. Add oil to the pan, if needed. Cook for 1 minute longer then remove from the heat. In a large mixing bowl mix the cooked vegetables with the remaining ingredients, reserving a few bacon crumbles, green onion and 1 cup of shredded cheddar cheese for the top. Spread evenly into the baking dish. Sprinkle the remaining shredded cheese on top. If making in advance, cover with plastic wrap and chill until baking. To prepare, place into a preheated 350°F oven and bake for 50 minutes or until the potatoes are tender and the top is golden. Rest for 10 minutes then serve. Yield: 12 servings note: This dish can be made one day in advance, covered with plastic wrap and chilled. Bake for an additional 15-20 minutes or until cooked through and bubbly.
Green Pepper Casserole 6-8 green peppers Large can of tomato sauce Small box of instant white rice 1.5 lbs ground beef Large bag of shredded cheese Brown ground beef and drain Add tomato sauce Make white rice and add into tomato and ground beef mixture Cut green peppers into bite sized pieces and boil. Layer green peppers, hamburger mixture, shredded cheese 2 times. Bake 325 for 20 mins
HOT HAM AND CHEESE SLIDERS FOR THE SANDWICHES : 24 King's Hawaiian Rolls 24 slices deli slice honey ham 24 slices deli swiss cheese Mayonnaise FOR THE GLAZE: 2 sticks butter, melted 4 tbsp brown sugar 2 tbsp mustard 2 tbsp worcestershire sauce 1 tbsp finely minced fresh onion Poppy seeds, for sprinkling Cut the rolls in half and spread the insides lightly with mayonnaise. Lightly oil or spray baking pan with Pam. Line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. In a medium bowl mix together the melted butter, worcestershire sauce, mustard, brown sugar, minced onion. Pour the entire concoction over the buns, drenching each one. Sprinkle each sandwich with poppy seeds. Cover tightly and marinade anywhere from 4 to 24 hours. Preheat the oven to 350 degrees. Bake for 15 minutes, uncovered or until cheese is melted and bun tops are a bit golden brown. Serve warm. NOTE: DOUBLE YUM!!! THIS WOULD BE A PERFECT DISH FOR TAILGATING OR ENTERTAINING.
Sausage-Beef Meatball /Sweet Sauce Meatballs OR CHEAT AND USE FROZEN MEATBALLS(hehehe) 1 pound lean ground beef 1 pound ground mild sausage(Jimmy Dean) 1/2 cup grated parmesan cheese 1/2 cup Panko style breadcrumbs 1/4 cup fresh chopped parsley or 1 tablespoon dry parsley 1/2 teaspoon salt 1/2 teaspoon pepper 2 eggs Preheat oven to 400 degrees Mix all ingredients together and roll into balls Place all balls (makes about 30-35 balls) on a foil lined cookie sheet and spray with non-stick cooking oil. Bake for 25-30 minutes or until no longer red in middle. Sauce 1 (14 oz) can jellied cranberry sauce 1 (12 oz) jar chili sauce 2 tablespoons Dijon mustard 2 tablespoons brown sugar 1 tablespoon fresh lemon juice In a saucepan, mix together cranberry , chili sauce, Dijon mustard, brown sugar and lemon juice. Mix to combine and allow to simmer, stirring frequently for about 5 to 10 minutes to allow cranberry sauce to break down. Place meatballs in a Crock-Pot and pour the sauce over. Mix well to combine. Set Crock-Pot to low, cover and allow to cook for 2 hours before serving. If using frozen meatballs, allow them to cook for 3 hours before serving. Keep Crock-Pot plugged in throughout your party and serve the meatballs from the Crock-Pot.
Sunday, December 25, 2016
Apple Praline Bread 1 cup sour cream 1 cup brown sugar 2 eggs 2 tsp vanilla 2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups Granny Smith apples, peeled and finely chopped 1 cup nuts (walnut or pecan or a combo), divided For the praline sauce: 1/4 cup brown sugar and 1/4 cup butter Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking) Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan. For the praline sauce: In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.
Bacon N Ranch Dip 2 cups ranch dressing (any you prefer) 1 cup sour cream 1/2 cup grated parmesan cheese 1/4 cup sliced green onion 1 (3 ounce) package bacon, pieces 1 Mix all ingredients in bowl & cover. 2 Refrigerate at least 1 hour. (It tastes better the longer it sets.)
Cherry Cheesecake Lush Desert 1 c. vanilla wafer crumbs 1 c. finely chopped pecans 1 c. butter, melted 8 oz. cream cheese, softened 1 c. powdered sugar 16 oz. whipped topping, divided 2 small boxes cheesecake flavored pudding 3 c. milk 1 can Cherry Pie Filling 1/2 c. chopped pecans In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter. Press into a 9x13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool. In a separate mixing bowl, combine cream cheese, powdered sugar, and 1½ c. whipped topping. Mix until smooth; spread evenly over cooled crust. Combine cheesecake pudding mix, milk, and 1½ c. whipped topping and mix until smooth. Spread evenly over cream cheese layer in pan. Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping, and ½ c. chopped pecans. Enjoy
Fresh Strawberry Upside Down Cake 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored gelatin mix 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Preheat an oven to 350 degrees F (175 degrees C). Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
Thursday, December 22, 2016
Fully Loaded Ranch Dip 1 cup sour cream 1 1/2 cups mayo, I used Best Food Olive Oil Mayo 1 ounce Ranch salad dressing & seasoning mix packet 10 green onions, chopped 2 cups grated cheddar cheese 1 cup cooked & crumbled bacon, you can also use bacon bits In a medium mixing bowl add sour cream, mayo and ranch packet, stir together until well combined. Add in green onion, grated cheddar cheese and bacon, stir together until well combined. Serve immediately with cracker, chips or veggies like celery and carrots. Or refrigerate until ready to use, you can make this a day or two in advance.
Eggnog Pie 1 prepared pie crust 1 3.4 oz box vanilla instant pudding mix 1 1/2 cups eggnog 2 cups whipped topping, like Cool Whip (thawed) dash nutmeg In medium-sized bowl, combine eggnog and pudding mix, and beat with electric mixer until thick Sprinkle in some nutmeg Fold in whipped topping until mixture is fluffy and color is pale yellow Spoon mixture into pie crust, and smooth with spatula until even Refrigerate for 2 hours or until firm. You can also refrigerate overnight or until ready to serve
Tomato Bread Salad 3 large tomatoes, seeded and finely chopped 1 medium cucumber, seeded and finely chopped 1/2 large sweet onion, finely chopped 1 cup loosely packed fresh basil, minced 1/4 cup olive oil 1 tablespoon cider vinegar 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 loaf (8 ounces) French bread In a large bowl, combine tomatoes, cucumber and onion. In a small bowl, combine basil, oil, vinegar, garlic, salt and pepper. Pour over tomatoes and toss. Refrigerate for at least 1 hour. Before serving, allow salad to come to room temperature. Cut bread in half lengthwise; toast under broiler until lightly browned. Top with salad. Serve immediately. Yield: 18 servings.
Snow Pea Holiday Wreath 1 package (3 ounces) cream cheese, softened 1/4 teaspoon garlic powder 1/4 teaspoon seasoned salt 1/2 pound fresh snow peas, strings removed 2 cups grape tomatoes In a small bowl, combine the cream cheese, garlic powder and seasoned salt. Place mixture in a pastry bag or heavy-duty plastic bag with a small star tip. Pipe about 1/4 teaspoon of mixture onto the wide end of each pea pod. Arrange pods on a serving platter with cheese mixture toward the outside of the platter; fill center with tomatoes. Yield: 20 servings.
Coconut Fruit Dip 1 can (8 ounces) crushed unsweetened pineapple, undrained 3/4 cup milk 1/2 cup (4 ounces) sour cream 3/4 teaspoon coconut extract 1 package (3.4 ounces) instant vanilla pudding mix Fresh pineapple, grapes and strawberries or other fruit In a blender, combine the first five ingredients; cover and process for 1 minute or until smooth. Serve with fruit. Store in the refrigerator. Yield: 2 cups.
Shrimp Spread 1 package (8 ounces) cream cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 cup seafood cocktail sauce 2 cups (8 ounces) shredded mozzarella cheese 1 can (6 ounces) small shrimp, rinsed and drained 3 green onions, sliced 1 medium tomato, finely chopped Sliced Italian bread or assorted crackers Directions In a small bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread onto a 12-in. round serving plate; top with cocktail sauce. Sprinkle with cheese, shrimp, onions and tomato. Chill until serving. Serve with bread or crackers. Yield: 20 servings (3-3/4 cups).
Pretzel Mustard Dip 1/4 cup mayonnaise 1/4 cup prepared yellow or Dijon mustard 2 tablespoons finely chopped onion 1 tablespoon ranch salad dressing mix 2-1/4 teaspoons prepared horseradish Pretzels In a large bowl, combine the mayonnaise, mustard, onion, salad dressing mix and horseradish. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Yield: about 1/2 cup.
Jalapeno Chicken Wraps 1 pound boneless skinless chicken breasts 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon pepper 2 teaspoons seasoned salt 1 teaspoon paprika 1 small onion, cut into strips 15 jalapeno peppers, halved and seeded 1 pound sliced bacon, halved widthwise Blue cheese salad dressing Cut chicken into 2-in. x 1-1/2-in. strips. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat. Place a chicken and onion strip in each jalapeno half. Wrap each with a piece of bacon and secure with toothpicks. Grill, uncovered, over indirect medium heat for 18-20 minutes or until chicken is no longer pink and bacon is crisp, turning once. Serve with blue cheese dressing. Yield: 2-1/2 dozen.
Lemon Butter Baked Shrimp 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced (my addition) 1 packet of Good Seasons Italian all natural seasoning 1 1/2 lemon, sliced into circles 1 Tbs. dried parsley leaves 1 tsp. black pepper, ground Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish. Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that. Bake uncovered in the preheated oven for 15 minutes.
Dreamsicle Trifle 2 large cans mandarin oranges 1 small pkg. orange gelatin 1 pint orange sherbet 1 cup whip cream 1 angel food cake, cubed Drain 1 cup liquid from mandarin oranges. Bring the liquid to a boil in the microwave. Add gelatin, and stir to dissolve. Cool until just warm. Add orange sherbet, and mix until melted. Gently fold in whipped cream. Add one half of the cake cubes in the trifle dish in a tight layer. Add the orange mixture over the top of the cake cubes. Add a thin layer of whipped topping. Add a layer of mandarin oranges. Repeat the process. Refrigerate at least 2 hours before serving. Bonus Garnish Tip: For attractive orange curls, use strips of orange peel.
PEANUT BUTTER MARSHMALLOW CHRISTMAS POPCORN 1 bag microwave butter popcorn, popped 2 cups mini marshmallows 1/3 cup brown sugar 1/4 cup butter 2 tablespoons peanut butter 1 cup M&M's sprinkles, as desired Add the popcorn to a large bowl. Set aside. Add the marshmallows, brown sugar, butter, and peanut butter to a medium bowl and microwave until melted, stirring every 30 seconds. Pour the marshmallow mixture over the popcorn and quickly toss to coat. Pour in the M&M's and sprinkles and continue stirring. Let sit for 15 minutes before serving to firm up.
Wednesday, December 21, 2016
Heavenly Pineapple Angel Food Cake 1 (16 ounce) of angel food cake mix. 1 (20 ounce) can of crushed pineapple with juice. 8 ounces lite non dairy topping (you can use sweet whipped cream). 1/2 cup of toasted coconut (optional). Preheat the oven to 350° and grease a 9×12 cake pan. Mix together the angel food cake mix and crushed pineapple with juice in a large bowl until airy and fluffy. Pour the batter in the pan and bake for 30 minutes. Let the cake cool completely before topping with lite or whipped cream and top with the toasted coconut. Enjoy! Simple, easy and delicious! I love serving this cake cool, so I put in the freezer until serving time as I use whipped cream. Give it a shot, you will like it.
Cheesy Ground Beef Rice Casserole 1 lbs ground beef (lowest fat amount possible) 2 onions, diced 2 teaspoons garlic powder 1 small can tomato sauce 1 cup cooked rice 1 cup chicken broth 1 cup sour cream 2 cups shredded cheese salt, pepper, oregano 1 cup frozen peas Preheat oven to 350° F Spray a skillet with cooking spray and turn on the heat to high Roast the onions for a few minutes. Add ground beef and garlic, brown the ground beef completely, turn heat to medium. Spice with salt, pepper and oregano how you like it. Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes Transfer everything into a casserole dish and bake for 15 minutes Meanwhile combine the rest of the cheese with the sour cream After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes
CREAM CHEESE SAUSAGE BALLS 1 lb hot sausage, uncooked (or any sausage you prefer) 8 oz cream cheese, softened 1 1/4 cups Bisquick (recipe below) 4 oz cheddar cheese, shredded Preheat oven to 400F. Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown. Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time. Homemade Low-Fat Bisquick Mix (makes about 5 cups) 3 1/4 C All-purpose Flour unsifted 1 C Nonfat Dry Milk Powder 1/2 C Cornstarch 1/4 C Sugar 1 Tbsp Baking Powder 1 1/2 tsp Salt 1 tsp Baking Soda Mix ingredients together. Store in an airtight container. Use lowfat or skim milk to moisten. Use in place of biscuit/bisquick mix.
Brown Sugar Caramel Pound Cake 1 1/2 cups butter softened 2 cups light brown sugar, packed 1 cup granulated sugar 5 large eggs 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup whole milk 1 8 oz bag toffee chips 1 cup pecans, chopped Carmel Drizzle: 1 (14 oz) can sweetened condensed milk 1 cup brown sugar 2 tablespoons butter 1/2 teaspoon vanilla extract Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake. Directions for Caramel Drizzle In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.
Strawberry 7-Up Cake CAKE 1 (18 ounce) box strawberry cake mix (Duncan Hines is best!) Or you can use a white cake mix 3 eggs 1/4 cup cooking oil (not olive oil) 1/4 cup water 1 cup carbonated lemon-lime beverage, drink (7-Up is best) TOPPING 1 (3 ounce) box strawberry Jell-O gelatin dessert 3/4 cup boiling water 2 -3 tablespoons sugar (or to taste) 3/4 cup cold water 3 -4 cups fresh sliced strawberries (or one 1-pound package frozen strawberries, drained very well) Cool Whip Topping, thawed Set oven to 350 degrees. Grease a 13 x 9-inch baking pan. Mix ALL cake ingredients together in a bowl; beat well until smooth (about 3 minutes). Transfer cake batter to a prepared baking pan. Bake for 30-35 minutes, or until cake tests done. Cool, and invert (turn over) cake onto a tray large enough to hold the cake. To make the topping: Dissolve the jello powder completely in boiling water, with the sugar, then add in the COLD water; mix well. Poke holes all over cake with a straw. Drizzle the jello over entire top of cake. Place the strawberries slices evenly over and covering all the cake. Refrigerate cake for 2 or more hours. Just before serving, top cake with Cool Whip topping.
Always Perfect Sweet and Sour Meatballs 1 lb ground beef garlic powder onion powder 1 egg 1/4 cup matzo meal 12 ounces chili sauce 1/2 cup brown sugar 1/4 cup lemon juice Mix together beef, garlic powder, onion powder, egg, and matzo meal. Form into small balls and set aside. Pour chili sauce into medium saucepan. Refill bottle with water, shake well, and add to pot. Add the brown sugar and lemon juice, and mix. Bring sauce to a boil. Taste and adjust amounts of lemon juice and brown sugar to taste. Drop in meatballs. Return to boil, cover, and simmer for at least 20 minutes (but you can leave it on for much longer if you forget). VARIATION #1:For chili sauce, you can substitute either tomato sauce or tomato juice or diced canned tomatoes, and adjust the sweeteners and water accordingly. You just want it to be a saucy consistency, not too thick or thin. If you use plain tomato juice or sauce, you can add in some garlic powder or other seasoning. The sky is the limit. But, do NOT use spaghetti sauce! VARIATION #2:For matzo meal you can substitute bread crumbs, oatmeal, a little flour, or any other binding agent. VARIATION #3:For brown sugar you can substitute real maple syrup, sugar, honey, grape jelly, or any other real sweetener. (Do not use nutrisweet or any other artificial sweetener!).
Jalapeno, Green Chile and White Cheddar Hush Puppies 2 cups cornmeal 1 cup plus 3 tablespoons all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons sugar 1 teaspoon salt 1 cup finely grated extra sharp white cheddar cheese 1/2 cup finely minced onion 2 jalapeno peppers, finely minced 4 roasted green chiles, chopped (or 1–4 ounce can) 1 egg 2/3 cup water 1/2 cup milk mixed with 1-1/2 teaspoons white vinegar 1/2 cup butter, melted Oil for deep frying Heat oil in deep fryer to 375. In a large bowl whisk together cornmeal, flour, baking powder, baking soda, sugar and salt. Stir in grated cheddar until well combined. In a smaller bowl, beat together egg with water, soured milk, and butter. Add onion, peppers and chiles to dry ingredients, followed by rest of the wet ingredients. Mix lightly with a fork until just combined. Using a small 2 ounce cookie scoop, drop dough into hot oil. I cooked about 8 at a time. Fry until golden brown on both sides – about 1 to 2 minutes. Remove from fat and drain on paper towels. Serve warm. Makes 4 dozen.
Zesty Lemon Pepper chicken 4 bone-in chicken breast halves or 4 chicken pieces 3 lemons 1 medium onion 3 tablespoons olive oil 1 tablespoon minced garlic ( or fresh) 1 teaspoon paprika 1 teaspoon dried thyme 1 teaspoon salt 2 tablespoons fresh ground pepper Put chicken into a large bowl. In a separate bowl, zest the lemon peel off the lemons. Then cut them in half and juice the lemons. (juice and zest in bowl; reserve lemon rinds). Mince onion and add it to the bowl with olive oil, paprika, thyme, salt and pepper. Reserve 3 tbsp of this marinade. Use hands or tongs to turn chicken over and coat it with the marinade. Marinate for 12 hours or overnight. Heat oven to 500 degrees. Put chicken skin side up on a shallow, medium-sized roasting pan. Place reserved lemon rinds into pan. Put chicken in oven and reduce heat to 375 degrees. Bake for 25 minutes, brushing with the reserved marinade, or until chicken is cooked through. Discard lemon rinds. Serve with remaining marinade.
Christmas Popcorn Crunch 16-18 cups of popcorn (I used regular old fashioned popcorn) To do it the old fashioned way, in case you are to young to remember!! Add 3 tbsp. oil (veg, peanut, or canola) into a LARGE pot with a lid. Add in 3/4 cup of popcorn, put the lid on and wait for the first pop. Using hot pads or oven mitts, keep one hand on the lid and gently move the pot around until the pop slows to almost a stop. Turn off the burner and move the pot off the stove and let sit 5 minutes. In this case, until cool. If you are using microwave popcorn I am guessing you would need a good 6 bags. But try it the old fashioned way, come on, just do it! For the rest of the recipe you will need: 2 boxes of red jello, your choice of flavor (sm. 3-3.4 oz. size) 1/2 cup butter 6 T light corn syrup 1 cup brown sugar (packed) red food coloring 1/2 cup assorted Christmas sprinkles 1/2-1 cup M&Ms 1/4 cup melted white chocolate (I tinted mine red) optional! After you have placed 16 cups of popcorn into a large bowl, make sure to line a large cookie sheet (or 2) with parchment paper and set aside. Preheat your oven to 300 degrees F. Now, melt the butter and syrup in a saucepan over pretty low heat. When the butter is melted add sugar and gelatin (jello) and bring to a boil over medium heat. At this point add in a bit of red food coloring, I don't like faded colors! You can choose to leave it out, but bright colors ROCK! Reduce your heat and let simmer about 4-5 minutes, stirring almost constantly. Now CAREFULLY pour the syrup over the bowl of popcorn. Stir like a fool, while the syrup is still hot, get the popcorn covered. If you feel you need more popcorn, add it now and stir. It is just to your personal preference. Now pour your popcorn out unto your lined cookie sheet(s) and smooth into an even layer Bake for 10 minutes, HOWEVER, after 5 minutes, remove pans and give it a careful toss, replace into the oven and bake another 5 minutes. When it is done, remove, and sprinkle on 1/2 cup assorted Christmas sprinkles, and 1/2 cup (or more) of Christmas M&Ms. Now is the time to drizzle over any white chocolate if you choose!! I colored mine red! Let cool completely, break it up into pieces and enjoy!! Keep covered in an airtight container to keep fresh and crunchy!
Tuesday, December 20, 2016
Salsa Rice 1-1/2 cups water 1-1/2 cups chunky salsa 2 cups uncooked instant rice 1 to 1-1/2 cups shredded Colby-Monterey Jack cheese In a saucepan, bring water and salsa to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese; cover and let stand for 30 seconds or until cheese is melted. Yield: 5 servings.
Favorite Marinated Mushrooms 2 pounds fresh mushrooms 1 envelope (.7 ounce) Italian salad dressing mix 1 cup water 1/2 cup olive oil 1/3 cup cider vinegar 2 tablespoons lemon juice 1 tablespoon sugar 1 tablespoon minced fresh parsley 1 tablespoon reduced-sodium soy sauce 2 teaspoons crushed red pepper flakes 3 garlic cloves, minced 1/2 teaspoon salt 1/8 teaspoon pepper Leaf lettuce, optional Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool. In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight. Serve in a lettuce-lined bowl if desired. Yield: 4 cups.
Double Cheddar Hash Browns 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted 1 package (30 ounces) frozen shredded hash brown potatoes 2 cups (8 ounces) shredded cheddar cheese 1 cup crushed cornflakes In a large bowl, combine the soups. Stir in hash browns. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cheese and cornflake crumbs. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until golden. Yield: 8 servings.
Block Party Beans 2 pounds ground beef 2 cups chopped onion 1 cup chopped celery 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1 can (6 ounces) tomato paste 1/2 cup ketchup 1 can (16 ounces) pork and beans, undrained 1 can (16 ounces) chili beans, undrained 1 can (15-1/4 ounces) lima beans 1 can (14-1/2 ounces) cut green beans, drained 1 can (14-1/2 ounces) cut wax beans, drained 1/2 cup packed brown sugar 2 tablespoons prepared mustard In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add onion and celery; cook, uncovered, until tender. Stir in the soup, tomato paste and ketchup; simmer, uncovered, 15-20 minutes. Spoon into a large roaster. Stir in the beans, brown sugar and mustard. Bake, uncovered, at 350° for 1 hour. Yield: about 25 servings
Spicy Red Beans and Rice 1 pound dry red kidney beans 2 teaspoons paprika 1/2 to 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 2 bay leaves 1 teaspoon ground cumin 1 quart water 1 large smoked ham hock 2 to 2 teaspoons salt 1-1/2 cups chopped celery 1-1/2 cups chopped onion 2 garlic cloves, minced 1/2 teaspoon hot pepper sauce 3 tablespoons minced fresh parsley Cooked rice Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice. Yield: 8 servings.
Scalloped Potatoes and Carrots 2-1/2 pounds potatoes (about 9 medium), peeled and sliced 5 medium carrots, cut into 1/4-inch slices 1-1/2 cups sliced onions 2 cups boiling water 1 teaspoon salt CHEESE SAUCE: 3 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups milk 1-1/2 cups (6 ounces) shredded cheddar cheese, divided In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. Yield: 6-8 servings.
Sausage Bread Dressing 4 cups seasoned stuffing cubes 1 cup corn bread stuffing mix (about 3 ounces) 1/2 pound bulk Italian sausage 1 large onion, chopped 3 tablespoons butter 1 large tart apple, peeled and chopped 1-1/3 cups sliced fresh shiitake mushrooms (about 4 ounces) 1-1/4 cups sliced fresh mushrooms (about 4 ounces) 1 celery rib, chopped 1/2 cup minced fresh parsley 1 tablespoon fresh sage or 1 teaspoon dried sage leaves 1/8 teaspoon salt 1/8 teaspoon pepper 1 can (14-1/2 ounces) chicken broth 1 cup pecan halves Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix. In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture. Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans. Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: about 12 cups.
Quick Cinnamon Rolls 1 (13.8 ounce or approximate) can store-bought pizza dough 3 tablespoons butter, room temperature 1/3 cup packed brown sugar 2 tablespoons Cinnamon Whipped Cream Cheese Frosting 3 ounces cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners sugar 1 teaspoon vanilla extract 1/8 teaspoon salt Heat oven to 350 degrees (or 325 degrees in a convection) and prepare a 8 or 9 inch round pie dish with bakers spray, goop, or parchment. Open and unroll pizza dough on a lightly floured surface. It should measure about 12 inches by 6 inches. In a small bowl, combine brown sugar and cinnamon with a fork. Rub 3 tablespoons butter over dough so that it covers entire surface. Spread brown sugar and spice mixture over dough making sure it covers entire surface. Starting at the edge that is 6 inches long, roll up dough. Cut into 6 even pieces. Place in pie dish on its side so that layers of the roll is visible. Bake for 25-35 minutes. Rolls should be dark brown but not burnt. Whipped Cream Cheese Frosting While rolls are baking put cream cheese, butter, confectioners sugar, vanilla, and salt in stand mixer fitted with paddle attachment. Mix on low to just combine. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy. When rolls are done baking allow them to cool for up to five minutes. Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.
Monday, December 19, 2016
Spanish Beef Hash 1 pound ground beef 2 cups chopped sweet yellow, red and/or green peppers 1 small onion, chopped 3 garlic cloves, minced 2 small potatoes, peeled and cut into 3/4-inch cubes 2 medium tomatoes, chopped 1 can (8 ounces) tomato sauce 2/3 cup chopped pitted green olives 1/2 cup sliced fresh mushrooms 1/2 cup dry red wine or beef broth 1 tablespoon Louisiana-style hot sauce 1 tablespoon Worcestershire sauce 1-1/2 teaspoons reduced-sodium soy sauce 1 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon Cajun seasoning Hot cooked rice In a Dutch oven, cook the beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the potatoes, tomatoes, tomato sauce, olives, mushrooms, red wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until potatoes are tender. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Skillet Barbecued Pork Chops 4 boneless pork loin chops (1/2 inch thick) 1 teaspoon seasoned salt 1 tablespoon butter 1 medium onion, chopped 1/2 cup water 1/2 cup packed brown sugar 1 cup honey barbecue sauce 1 tablespoon Worcestershire sauce 2 teaspoons cornstarch 1 tablespoon cold water Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in butter over medium-high heat. Remove chops. In the drippings, saute onion until golden brown. Add the water, brown sugar, barbecue sauce and Worcestershire sauce. Return chops to the skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Remove chops; keep warm. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Sole Fillets in Lemon Butter 4 sole fillets (4 ounces each) 1/4 teaspoon salt 1/8 teaspoon pepper 3 tablespoons butter, melted 1/2 cup minced fresh parsley 1 tablespoon lemon juice 1/4 cup crushed butter-flavored crackers 1/2 teaspoon paprika Place the sole in an ungreased microwave-safe 11-in. x 7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika
Sour Cream Beef 'N' Beans 1 pound ground beef 1 can (15 ounces) pinto beans, rinsed and drained 1 can (15 ounces) enchilada sauce 1-1/2 cups (6 ounces) shredded cheddar cheese, divided 1 can (4 ounces) chopped green chilies, undrained 1-1/2 cups crushed corn chips 1 tablespoon dried minced onion 1 cup (8 ounces) sour cream Additional corn chips Crumble beef into an ungreased 2-qt. microwave-safe dish; cover with waxed paper. Cook on high for 3-4 minutes or until meat is no longer pink, stirring twice; drain. Stir in the beans, enchilada sauce, 1 cup of cheese, chilies, crushed corn chips and onion. Cover and microwave on high for 2 to 2-1/2 minutes or until heated through, stirring once. Top with the sour cream and remaining cheese. Heat, uncovered, at 70% power for 1-2 minutes or until cheese is melted. Serve with corn chips
Skillet BBQ Round Steak 2 pound boneless beef round steak (1 inch thick), cut into strips 2 tablespoons canola oil 1/2 cup tomato juice 1/2 cup ketchup 1/4 cup water 1/4 cup cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 2 teaspoons paprika 1 teaspoon salt 1 teaspoon ground mustard 1 garlic clove, minced 1/4 teaspoon chili powder 1/4 teaspoon pepper 4 teaspoons cornstarch 2 tablespoons cold water Hot cooked rice, optional In a large skillet, brown beef in oil over medium-high heat; drain. In a small bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender. Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
Roast Beef Potpie 10 fresh baby carrots, chopped 6 small red potatoes, cubed 1 medium onion, chopped 2 tablespoons olive oil 1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped 2 tablespoons minced fresh cilantro 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup all-purpose flour 2-1/4 cups reduced-sodium beef broth 1 sheet refrigerated pie pastry 1 egg, beaten In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 9-in. deep-dish pie plate. Place pie pastry over filling. Trim, seal and flute edges. Cut slits in pastry; brush with egg. Bake at 375° for 30-35 minutes or until golden brown
Pork Teriyaki 1 envelope teriyaki sauce mix 1/2 cup water 1/2 cup all-purpose flour 1 pork tenderloin (1 pound), cut into 1/2 inch slices 2 tablespoons canola oil Hot cooked rice In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. Yield: 3-4 servings.
Mexican Beef & Bean Stew 1 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 pound beef stew meat, cut into 1-inch cubes 2 tablespoons canola oil 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/4 ounces) whole kernel corn, drained 2 medium potatoes, cubed 2 small carrots, sliced 2 celery ribs, sliced 1 small onion, chopped 2 cans (15 ounces each) tomato sauce 1 cup water 1 envelope taco seasoning 1/2 teaspoon ground cumin Tortilla chips and shredded cheddar cheese Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion. Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese. Yield: 10 servings (2-1/2 quarts).
Macaroni Sausage Supper 3/4 cup uncooked elbow macaroni 1/3 pound bulk Italian sausage 2 tablespoons chopped onion 1 tablespoon chopped green pepper 1/4 cup sliced ripe olives, drained 2/3 cup condensed cream of mushroom soup, undiluted 1/4 cup 2% milk 1/8 teaspoon pepper 2 ounces process cheese (Velveeta) s Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray. In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.
Lentil Stew 1 cup dried lentils, rinsed 2-1/2 cups water 2 teaspoons beef bouillon granules 1/2 pound ground beef, cooked and drained 2 medium carrots, sliced 2 cups tomato juice 1/2 teaspoon dried oregano 1/2 cup chopped onion 2 celery ribs, chopped 1 garlic clove, minced In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender. Yield: 6 servings
Chicken-Stuffed Cubanelle Peppers 6 Cubanelle peppers or mild banana peppers 2 large eggs, lightly beaten 3 cups shredded cooked chicken breast 1 cup salsa 3/4 cup soft bread crumbs 1/2 cup cooked long grain rice 2 cups meatless pasta sauce Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°. Yield: 6 servings.
Beef and Bean Green Chili Burritos 1 can (16 ounces) refried beans 8 flour tortillas (6 inches), warmed 1/2 pound ground beef, cooked and drained 1 cup (4 ounces) shredded sharp cheddar cheese, divided 1 can (4 ounces) chopped green chilies Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13-in. x 9-in. baking dish. Sprinkle with chilies and remaining cheese. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 4 servings.
Potato Pork Pie 2 pounds potatoes, peeled and cubed 1/3 cup heavy whipping cream 4 tablespoons butter, divided 3/4 teaspoon salt 1/8 teaspoon pepper 1 medium onion, chopped 1 garlic clove, minced 1/4 cup all-purpose flour 1 can (14-1/2 ounces) beef broth 1 tablespoon Dijon mustard 1 teaspoon dried thyme 3 tablespoons minced fresh parsley, divided 2-1/2 cups cubed cooked pork Place potatoes in a large saucepan and cover with water; bring to a boil. Cover and cook for 15-20 minutes or until tender. Drain well. Mash potatoes with the cream, 2 tablespoons butter, salt and pepper. Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2-qt. baking dish. In a large skillet, saute onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in broth, mustard, thyme and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust. Pipe or spoon remaining mashed potatoes over top. Bake, uncovered, at 375° for 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley. Yield: 6 servings.
Honey Pork and Peppers 1-1/2 pounds boneless pork, cut into 1-inch cubes 2 tablespoons canola oil 1 envelope (.87 ounce) brown gravy mix 1 cup water 1/4 cup honey 3 tablespoons soy sauce 2 tablespoons red wine vinegar 1/2 teaspoon ground ginger 1/8 teaspoon garlic powder 1 medium onion, cut into wedges 1 medium sweet red pepper, cut into 1-inch pieces 1 medium green pepper, cut into 1-inch pieces Hot cooked rice In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice. Yield: 4-6 servings.
Hearty Beans with Beef 1 pound ground beef 1 medium onion, chopped 1 can (16 ounces) baked beans, undrained 1 can (15-1/2 ounces) butter beans, rinsed and drained 1/2 cup ketchup 1/3 cup packed brown sugar 1 tablespoon barbecue sauce 1/4 teaspoon Worcestershire sauce In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 3-4 hours or until heated through. Yield: 8-10 servings.
Meatball Pie 1 pound ground beef 3/4 cup soft bread crumbs 1/4 cup chopped onion 2 tablespoons minced fresh parsley 1 teaspoon salt 1/2 teaspoon dried marjoram 1/8 teaspoon pepper 1/4 cup milk 1 large egg, lightly beaten 1 can (14-1/2 ounces) stewed tomatoes 1 tablespoon cornstarch 2 teaspoons beef bouillon granules 1 cup frozen peas 1 cup sliced carrots, cooked CRUST: 2-2/3 cups all-purpose flour 1/2 teaspoon salt 1 cup shortening 7 to 8 tablespoons ice water Half-and-half cream In a large bowl, combine the first nine ingredients (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs in batches in a large skillet; drain and set aside. Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside. Preheat oven to 400°. For crust, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Transfer to a lightly floured surface. Knead gently to form a dough. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half. Roll each half of dough between two pieces of lightly floured waxed paper to a 1/8-in.-thick circle. Remove top piece of waxed paper from one pastry circle; invert onto a 9-in. deep-dish pie plate. Remove remaining waxed paper. Trim pastry even with rim. Add meatballs; spoon tomato mixture over top. Remove top piece of waxed paper from remaining pastry circle; invert onto pie. Remove remaining waxed paper. Trim, seal and flute edge. Cut slits in top; brush with cream. Bake until crust is golden brown, 45-50 minutes. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting. Yield: 6 servings.
Peppermint Crunch Popcorn 3/4 cup unpopped popcorn 8 oz vanilla flavored candy coating or white chocolate chips 1/4 tsp peppermint extract 1 cup Andes Peppermint Crunch baking chips 1/4 cup assorted sprinkles (optional) Pop popcorn according to package instructions. Melt candy coating according to package instructions. Stir extract into candy coating. Place popcorn in a very large bowl or a grocery store paper bag (not a lunch bag). Combine popcorn, candy coating, and peppermint crunch chips, stirring until popcorn is completely coated. Sprinkle on sprinkles and stir. Spread popcorn out on waxed paper and let cool. Break apart into pieces and enjoy!
Buffalo Wing Pretzel Sticks 1/2 cup buffalo wing sauce (I used Frank's) 1/2 cup buter 1 Tbs Worcestershire sauce 2 tsp onion powder 2 tsp garlic owder 1 tsp seasonsed salt (I used Lawry's) 16 oz bag pretzel sticks blue cheese dressing for dipping celery and carrots (optional) Preheat oven to 300°F. Line a jelly roll pan or two baking sheets with parchment paper Melt wing sauce, butter and Worcestershire sauce in a small saucepan over low heat. Stir in onion powder, garlic powder, and seasoned salt and continue cooking for 5 minutes. Empty bag of pretzels into in a large bowl. Drizzle pretzels with wing sauce mixture and toss with tongs until evenly coated. Bake for 30 minutes, stirring every 10 minutes. Serve with celery sticks and blue cheese dressing for dipping, if you like.
Layered Popcorn Shrimp Taco Salad 1 30 oz package of Popcorn Shrimp 1 tbsp taco seasoning 1 head of romaine lettuce, washed and chopped 1 15 oz can black beans, rinsed and drained 1 15.25 oz can corn, drained 3 large tomatoes, seeded and diced 2 avocados, diced 8 oz Mexican blend shredded cheese 1 12 oz bag tortilla chips, broken up 1 cup Catalina dressing 1/2 cup cocktail sauce Prepare popcorn shrimp according to package directions and toss with taco seasoning. Layer lettuce, beans, corn, tomatoes, avocado, chips, cheese and shrimp in a large bowl. I did the following: lettuce, chips, cheese, black beans,lettuce, chips, shrimp, corn, tomato, cheese, chips and then did a little design on the top. The layers are optional. Combine Catalina and cocktail sauce in a small bowl and serve with the salad.
Maple Nut Fudge 3/4 cup butter 3 cups granulated sugar 2/3 cup evaporated milk 12 oz white chocolate chips, chopped 7 oz jar marshmallow creme 2 1/2 tsp maple extract. 2 cups chopped walnuts Preheat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet. Bake for five minutes then stir. Bake an additional 5 minutes. Let cool Spray a 9x13 baking dish with cooking spray. Line with parchment paper. Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan. Bring to a boil over medium heat, stirring frequently. Once at a full boil, continue boiling for 5 minutes, stirring continuously. Remove from heat and stir in white chocolate chips. (I use a whisk to get out all the lumps.) Stir in marshmallow creme and maple extract. Stir in toasted walnuts. Pour into prepared dish. Let cool completely. Cut into squares and serve. Top with additional toasted walnuts if desired.
COCONUT MACAROONS Makes 20 bite-sized balls 4 cups shredded coconut 1 can sweetened condensed milk 2 teaspoons vanilla extract Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) and line a baking tray with parchment paper. Add all three ingredients to a bowl and mix well, until fully-combined. Shape each macaroon into a bite-sized ball, and repeat until all of the mixture is gone. These ingredient quantities should make 20 or more macaroons. Bake for 10 to 12 minutes, until lightly golden brown. TIPS Want extra sweet coconut macaroons? Simply double the vanilla extract to 4 teaspoons! If you want to take these macaroons to the next level, you can lovingly dip them in melted chocolate.
Honey Balsamic Glazed Pork Chops 1/4 cup balsamic vinegar 1/4 cup honey 1/4 cup apricot jam 2 tablespoons Dijon mustard 1 tablespoon Sriracha hot sauce 5 cloves garlic, minced 2 pounds pork chops 1 to 2 tablespoons olive oil 4 to 6 sprigs rosemary In a medium bowl, combine the balsamic vinegar, honey, apricot jam, Dijon mustard, Sriracha sauce and garlic. Mix well. Place the pork chops in a gallon-sized resealable plastic bag. Pour the marinade into the bag over the pork chops. Seal the bag and toss to evenly coat. Marinate for at least 30 minutes, or up to overnight. Heat a large sauté pan over medium-high heat. Add the olive oil. Gently shake any excess marinade off of the pork chops, reserving the excess marinade for later. Add the shaken pork chops to the sauté pan, cover with 3 to 4 rosemary sprigs and cook for about 4 to 5 minutes, until golden brown. Flip the pork chops, add the reserved marinade and the remaining rosemary sprigs. Bring the added reserved marinade to a boil. Cook another 3 to 5 minutes, until the pork chops are done and the sauce has thickened.
Three-Ingredient Brownies 14 oz, or about half a jar of Nutella 1/2 cup self-raising flour 2 large eggs Combine all three ingredients into a bowl and mix thoroughly. Line a baking pan with parchment paper. Pour the batter into the pan and spread it out smoothly, so it’s even across the top. Bake at 350 ℉ for 25 minutes. Allow the brownies to cool for a few minutes out of the oven before cutting. Top with powdered sugar, if desired.
Cornbread Waffles With Chili Makes 4 waffles 1/2 cup mixed peppers (jalapeño and red bell peppers), sautéed (optional) 1/2 cup chopped onion, sautéed (optional) 1 1/2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup yellow cornmeal 1 3/4 cups buttermilk, at room temperature 2 large eggs 1/3 cup butter, melted 3 cups homemade chili or 2 cans of your favorite store-bought chili Optional Toppings: sour cream, cilantro, green onions, diced tomatoes, and/or shredded cheese Preheat the waffle maker. If using peppers and onions, in a skillet pan over medium heat, sauté the peppers and onions until translucent. Set aside. In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt, and whisk to combine. Add the cornmeal, and whisk to combine. In a separate large mixing bowl, whisk together the buttermilk, eggs, and melted butter. Add the buttermilk mixture to the flour mixture and mix until well-combined, but do not over-mix. Add the sautéed onions and peppers to the batter, and stir to evenly mix and disperse. If necessary, spray your waffle maker with non-stick cooking spray. Add the amount of batter to the waffle maker as recommended by the waffle maker’s manufacturer guidelines. Cook until the waffle is the desired color, and place in the oven to keep warm while you finish the remaining waffles. Serve warm and topped with chili, sour cream, cilantro, green onions, diced tomatoes, shredded cheese, and/or your other favorite savory and/or spicy toppings. Short Cut:,use a cornbread mix(jiffy my fav),add the onion and jalapeno,and go from there