Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Tuesday, January 31, 2017

Nutella S'mores Pulls

Nutella S'mores Pulls 1 16 oz round sourdough loaf, unsliced 1 cup Nutella (approximately) 1/2 cup Jet Puff Mallow Bits (approximately) 2 Tbsp butter 1/4 cup graham cracker crumbs dash cinnamon Preheat oven to 350 degrees. Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Spread Nutella in between cuts. Sprinkle mallow bits on bread, making sure to get in between cuts. Melt butter. Stir in graham cracker crumbs and a shake of cinnamon. Top bread with graham cracker crumbs, getting in between cuts. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake for 20-25 minutes, or until marshmallows are starting to melt. You can toast the marshmallows with a torch if desired.

Crescent Taco Bake

Crescent Taco Bake 2 lb ground beef or ground turkey 2 packets taco seasoning (I used homemade taco seasoning) 2 cans Rotel tomatoes, undrained 1 lb Mexican Velveeta cheese (I used Mexican Velveeta) 2 cans refrigerated crescent rolls sour cream salsa jalapeños lettuce Preheat oven to 375. In a large skillet, brown the ground beef and drain the fat. Return meat to skillet, add taco seasoning and Rotel tomatoes. Mix well and simmer for 5 minutes. Lightly spray a 9x13 pan with cooking spray. Press one can of crescent rolls in the bottom of the pan. Top with ground beef. Slice Velveeta and lay on top of meat. Top with remaining can of crescent rolls. Bake 20-25 minutes, until crescent rolls are brown. Top with favorite toppings - sour cream, salsa, jalapeños, guacamole, lettuce.

{Slow Cooker} Cowboy Pot Roast

{Slow Cooker} Cowboy Pot Roast 1 (2.5 to 3 lb) pot roast 1 (14.5 oz) can petite diced tomatoes, drained 1 (10 oz) can Rotel tomatoes, undrained 2 Tbsp dried minced onion flakes 1 Tbsp chili powder 2 (15 oz) cans chili beans, undrained 1 (15 oz) can black beans, rinsed and drained 1/2 tsp black pepper 1/2 tsp salt Mash one can of chili beans and place in slow cooker. Add remaining ingredients. Cover and cook on LOW for 8-10 hours. Remove roast from slow cooker and shred. Return to slow cooker and stir. Serve roast over rice and top with pickled jalapeño slices, if desired.

Chili Cheese Stuffed Fritos

Chili Cheese Stuffed Fritos 1 lb lean ground beef 1 package chili seasoning (Chili-o) 1 Tbsp dried minced onions 1 cup shredded cheddar cheese 2 bags Scoops Fritos Preheat oven to 350. Combine ground beef, chili seasoning, onion, and cheese. Pick out the best unbroken Scoops Fritos. Stuff about 1 tablespoon of the meat mixture into each Frito. Place on a baking sheet and bake for 15-20 minutes. Top with sour cream and jalapeños, if desired.

Funnel Cake Dogs

Funnel Cake Dogs 1 (8 to 11.1oz) box Funnel Cake mix 2 lb little smokies 1/3 cup flour canola/vegetable oil Pour oil into skillet or Dutch oven to a depth of two inches. Heat oil to 350 degrees. Prepare funnel cake mix according to package directions. Remove little smokies from package. Roll little smokies in flour. Dip into prepared funnel cake batter. Shake off excess and place in oil. Fry 2 to 3 minutes, until golden brown. Repeat until all little smokies are battered and fried. Serve with honey mustard and plain honey.

Salsa Ranch Chicken Dip

Salsa Ranch Chicken Dip 2 (8-oz) packages cream cheese, softened 1 (10 to 12-oz) can white chicken breast, drained 1 (1-oz) package Ranch dressing mix 1/4 cup salsa Mix together all ingredients and refrigerate.

Artichoke Parmesan Bites

Artichoke Parmesan Bites 30 bites 3 (6-oz) jars marinated artichoke hearts, drained 3/4 cup freshly grated Parmesan cheese 1 tsp garlic salt 4 oz cream cheese, softened 2 (15-count) packages mini phyllo shells Preheat oven to 350 degrees. Place artichokes in food processor. Pulse 4 times, until artichokes are finely chopped. Add parmesan cheese, garlic salt and cream cheese. Pulse 2 or 3 times, until combined. Scoop into phyllo shells. Bake for 15 to 20 minutes, until heated through.

Apple Jelly Smokies

Apple Jelly Smokies 1 (1-lb) package beef little smokies 1 cup apple jelly 3 Tbsp dijon mustard (can use yellow mustard) Combine all ingredients in large saucepan. Cook on medium heat for 10 to 15 minutes, until weenies are warm. You can combine all ingredients in the slow cooker and cook on LOW for an hour.

Asian Snack Mix

Asian Snack Mix 5 cups Rice Chex cereal 2 cups sesame sticks 1 cup wasabi peas 1 cup chow mein noodles 1 cup honey roasted peanuts 6 Tbsp butter, melted 2 Tbsp soy sauce 1/2 tsp ground ginger 3/4 tsp garlic powder 1/4 tsp cayenne pepper Preheat oven to 250 degrees. In a large bowl combine cereal, sesame sticks, wasabi peas, chow mein noodles and peanuts. Whisk together melted butter, soy sauce, ginger, garlic powder and cayenne pepper. Pour over cereal mixture. Toss to coat thoroughly.

Bacon Cheeseburger Toasts

Bacon Cheeseburger Toasts 1-1/2 lb lean ground beef 1 (3-oz) package real bacon bits 1 (16-oz) package Velveeta cheese 1 Tbsp Worcestershire sauce 1 (1-lb) loaf cocktail rye bread (found in deli section) In a large skillet, cook ground beef until no longer pink. Drain fat. Transfer to microwave-safe bowl and add bacon bits, and Worcestershire sauce. Cut Velveeta into small pieces and add to bowl. Microwave for 30 seconds and then stir to combine. Cook in 30 second intervals just until mixture is combined. Spread a heaping tablespoon onto each piece of party rye bread. (You can freeze them at this point.) Turn broiler on HIGH and broil toasts for for 3-5 minutes in the oven and serve. If you freeze them, allow to thaw before broiling in the oven.

Beef and Ramen Vegetable Soup

Beef and Ramen Vegetable Soup 1 lb lean ground beef 1 (46-oz) bottle V-8 Vegetable Juice 1 (1.35-oz) package onion soup mix 1 (3-oz) package beef ramen noodles, divided 1 (16-oz) package frozen mixed vegetables In a Dutch oven, cook ground beef over medium heat until no longer pink. Drain. Stir in V-8 juice, onion soup mix, seasoning packet from ramen noodles and frozen vegetables. Bring to a boil. Reduce heat to low. Simmer uncovered for 10 minutes. Return to a boil and add ramen noodles. Cook for 3 minutes.

Taco Rice

Taco Rice 1 lb. ground beef 1 packet taco seasoning 3/4 cup water 2 8 oz. cans tomato sauce 1 can black beans, drained 2 cups cooked white (I used Uncle Ben's Ready Rice) tortilla or corn chips your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning and water, mix and simmer for 5 minutes. Stir in the tomato sauce, black beans and rice. Heat in skillet for 5 -10 minutes, until heated through. Serve over tortilla or corn chips and top with your favorite taco toppings.

Southwestern Potato Casserole

Southwestern Potato Casserole 1 (32oz) bag shredded hash browns 1 can cream of chicken soup 16 oz sour cream 1 Tbsp dried minced onion flakes 1 can Rotel, drained 8 oz Velveeta cheese, grated 2 cups crushed tortila chips 1/4 cup butter Preheat oven to 400 degrees. Combine sour cream, cream of chicken soup, Rotel tomatoes, and cheese in a large bowl. Fold in the hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray. **At this point, I divide the potato mixture between three 8x8 foil pans and freeze two of them. I cover the pans with saran wrap and foil and pop them in the freezer. I put a pan in the refrigerator on the morning that I want to serve them so they thaw out a little.** Top casserole with crushed tortilla chips and drop dollops of butter on top. Bake for 45 minutes.

Broccoli Cheddar Cornbread

Broccoli Cheddar Cornbread 2 cups Enriched Self-Rising Buttermilk White Cornmeal Mix 1 cup all-purpose flour 3 cups buttermilk 1 (10-oz) package frozen chopped broccoli, thawed 1-1/2 cups cheddar cheese 2 Tbsp vegetable oil Pour vegetable oil into a 12-inch iron skillet. Place into cold oven and preheat to 425 degrees. In a large bowl, whisk together cornbread mix, flour and buttermilk. Whisk until smooth. Stir in broccoli and cheese. Once oven has preheated, remove skillet from oven. Pour cornbread batter into hot skillet. Return skillet to oven and bake for 35 or 40 minutes.

Cheesy Garlic Crescent Rolls

Cheesy Garlic Crescent Rolls 1 can refrigerated crescent rolls 4 pieces mozzarella string cheese (light is fine) 2 Tbsp melted butter 1 tsp garlic bread seasoning Preheat oven to 375 degrees. Combine melted butter and garlic bread seasoning. Set aside. Separate crescent dough into 8 rolls. Cut string cheese in half. Brush half of the butter on top of crescent rolls. Place one half of string cheese on the long end of each crescent roll. Roll up and place on baking sheet. Brush rolls with remaining butter. Bake for 15-18 minutes, until rolls are golden brown.

Gooey German Chocolate Bars

Gooey German Chocolate Bars 1 cup shredded sweetened coconut 1 cup chopped pecans 1 box German Chocolate cake mix, plus ingredients to make cake 1 (8-oz) package cream cheese, room temperature 1/2 cup butter, room temperature 1 (1-pound) box powdered sugar Preheat oven to 350ºF. Grease and flour a 9x13-inch pan. Sprinkle coconut and pecans in bottom of prepared pan. Prepare cake mix according to package directions and pour over coconut and pecans. Mix together cream cheese, butter and powdered sugar with a hand held mixer. Pour over cake mix. Bake for 40 to 50 minutes. Allow to cool completely before cutting.

Hamburger Hot Pot

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

Bacon Cheeseburger Potato Pie

Bacon Cheeseburger Potato Pie 1 1/2 lbs lean ground beef 1/2 cup plain breadcrumbs 1/4-1/2 cup finely chopped onion 1/4 cup ketchup 2 teaspoons prepared mustard 1/2 teaspoon salt 3 slices bacon 1 1/4 cups water 3 tablespoons margarine or 3 tablespoons butter 1/4 teaspoon garlic salt (I use garlic powder though, and extra of it) 3/4 cup milk (skim is fine) 2 cups instant mashed potatoes 1 cup shredded cheddar cheese, divided in half 1 medium tomato, chopped 2 green onions, sliced (or you can use white onion) Heat oven to 375 degrees F. Combine ground beef, breadcrumbs, onion, ketchup, mustard and salt and mix well. Press hamburger mixture in bottom and up sides of an ungreased 9 inch pie pan to cover completely. Bake in preheated oven for 15 minutes. While meat mixture is baking, cook bacon until crisp. Drain on paper towel, cool, and crumble. Discard bacon drippings or save for another recipe. In a medium sauce pan, combine water, margarine and garlic salt. Bring to a boil. Remove from heat and add milk. With a fork, stir in potato flakes. Then stir in 1/2 cup of cheddar cheese. Remove partially baked”crust” from oven, pour off any fat. Spoon potato mixture into crust evenly. Return to oven for another 10-15 minutes or until meat is thoroughly cooked, and potatoes are heated through. Remove pie from oven. Top with tomato, remaining cheese and crumbled bacon. Return to oven, and bake for 5 minutes longer, until cheese is melted. Remove from oven, top with green onions. Let stand 10 minutes before serving.


MEXICAN MEATLOAF 3 pound Hamburger 3 cup Corn chips 1 cup Salsa or picante sauce 2 Eggs 1 tablespoon Chili powder 1 tablespoon Seasoned salt 2 teaspoon Onion powder 1 teaspoon Garlic powder 1 teaspoon Oregano (dried crushed) 1 teaspoon Cumin 1 teaspoon Black pepper For the Topping: 1 cup Salsa or picante sauce 1 cup Shredded cheese (mix) Crushed corn chips as finally as possible. Mix all ingredients for the meatloaf, except the hamburger. When all ingredients are mixed well mix in the hamburger. Put meat loaf in a baking dish (I use a 8 × 12) and cover with plastic wrap and refrigerate for several hours. (can be made overnight) Preheat oven to 350°F Bake for 45 minutes to 1 hour. (depending on the pan size you used). When the internal temperature of a meatloaf is 180°F top with salsa and then shredded cheese. Bake for about 10 more minutes until the cheese is melted. Let cool for about 10 minutes. Top individual serving pieces with shredded lettuce, sour cream and diced tomatoes.

Cheesy Smoked Sausage & Potato Casserole

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

Mexican Chicken Casserole

Mexican Chicken Casserole 1/2 onion sliced 1 can diced green chilis 1.5 lb frozen, sliced, seasoned chicken breast 1/4 cup cream cheese 1 cup milk 1 cup chicken broth 1/4 cup green salsa 1 cup shredded Monterey jack cheese 8 flour tortillas 1 cup shredded cheddar or Monterey jack In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly.


SOUTHERN STRAWBERRY CAKE 6 large eggs 1 cup sugar 1 cup cake flour or GF flour mix 1/2 tsp salt 2 tsp vanilla 6 tablespoons butter melted 3 tablespoons strawberry jello powder 3 tablespoons strawberry jam Mix eggs and sugar and heat over a double boiler until very warm. Whisk with an electric mixer of some sort until thick and lemon colored. Gently fold in dry ingredients (flour, salt and strawberry jello powder). Mix together the melted and cooled butter, jam and vanilla and then fold that into the batter. Bake at 350 in two 8″ round pans that have been buttered and have parchment rounds in the bottom. Strawberry Cream Cheese Icing – 4 cups powdered sugar 8 oz cream cheese 1/2 cup (1 stick) butter 2 tsp vanilla 1 cup heavy cream 6 tbsp strawberry jello powder Whip the heavy cream and strawberry jello powder until it holds soft peaks, remove from the bowl and set aside. Next beat the butter and half of the sugar until it is very soft and light in color. Add the other three tablespoons of strawberry jello powder, cream cheese and the remaining powdered sugar. Beat with a paddle until it just comes together and isn’t lumpy. Fold this together with the strawberry whipped cream. Lastly I iced the cake with a layer of strawberries in the middle and more on top to garnish.

Beef and Noodles

Beef and Noodles with only 3 ingredients 1 beef roast (I prefer Sirloin roast) about 3 pounds 1 package Reames egg noodles salt and pepper Liberally salt and pepper the roast and place it in the crock pot. Fill with water, almost to the top of the roast. Let cook on LOW about 8 hours, or until it falls apart like this: Then remove the beef to a plate and pour all the cooking juices into a large pot or dutch oven. Bring it to a boil. When boiling, add the noodles, and cook until tender. Do not let all the liquid cook out of it. If it starts to get too thick, add some water or beef stock. Meanwhile, shred the beef into small chunks, removing any leftover stringy bits or fat. Add the beef back into the pot. Stir together and heat through. Serve with buttered bread and you’ll have one happy family at your table.

Lemon Butter Baked Shrimp

Lemon Butter Baked Shrimp 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced 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.


HERSHEY’S SYRUP BROWNIES 1/2 cup butter ( no substitutes, melt in microwave) 1 cup granulated sugar 4 eggs 1 teaspoon vanilla extract 1 cup flour 1 (16 ounce) cans Hershey’s syrup 1 cup chopped nuts (optional) Icing 3 cups confectioners’ sugar 1/2 cup butter, melted ( no subs) 4 tablespoons cocoa 4 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 350*. Grease the bottom of a 10 X 15 inch pan After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition. Add vanilla extract. Add flour, mix well. Add Hershey syrup, mix well. Add chopped nuts, if using. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick. When the brownies are almost done baking, prepare icing. Bring to boil in the microwave, the butter, cocoa and 1 T. milk. In a mixing bowl, add confectioners’ sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t. vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency. Let brownies cool about 5-10 minutes. QUICKLY Spread icing on brownies. Sprinkle with some more chopped nuts, if desired. The icing will harden to a fudge-like consistency. Let brownies cool completely before cutting into squares.

Pizza Burgers

Pizza Burgers 1 med onion chopped 1 tsp cooking oil 1 lb lean ground beef 1 can(s) (10)oz tomato soup 1/4 c water 1 Tbsp italian seasoning 3 Tbsp butter 1 Tbsp garlic salt 32 slice pepperoni (chopped) 2 c shredded mozzerella Start by adding the onions and a drizzle of canola or vegetable oil in a large skillet on medium high heat. Heat through. Add the ground beef and cook all the way through,. Once the meat is cooked,add chopped pepperoni, add the tomato soup, water and pizza seasoning. Reduce to low and let simmer. While the meat and sauce are simmering, preheat the oven on broil and spread the butter evenly on each English muffin half. Sprinkle with garlic salt. Pop these under the broiler on a cookie sheet for about 2 minutes or until they begin to brown just on the edges. Take out of the oven and top each English muffin with about 1/4 cup of the meat and sauce mixture. Top each of those with the cheese. Place back under the broiler for another 2-3 minutes or until the cheese turns golden brown and bubbly.


BAKED POTATO CASSEROLE 5 lbs baking potatoes 8 ounces sour cream 1 cup mayonnaise 1⁄2 cup chopped onion 1⁄2 cup bacon bits 1⁄2 cup butter, melted 1 (1 ounce) envelope ranch dressing mix Preheat oven to 400°F. Scrub potatoes and prick with a fork. Bake 1 hour. Let potatoes cool. Peel (if desired) and cut into chunks. Preheat oven to 350°F. In a large bowl, combine remaining ingredients. Add potatoes and toss gently. Spoon into a 9×13-inch baking dish. Bake 40-45 minutes or until hot and bubbly.


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

Slow-Cooker Pepper Steak

Slow-Cooker Pepper Steak 2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste (start with a teaspoon and add more to your taste) 3 tablespoons vegetable oil 1 cube beef bouillon 1/4 cup hot water 1 tablespoon cornstarch 1/2 cup chopped onion 2 large green bell peppers, roughly chopped(can use a combo of 1 green and 1 red ) 1 (14.5 ounce) can stewed tomatoes, with liquid 3 tablespoons soy sauce 1 teaspoon white sugar 1 teaspoon salt Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Slow Cooker Chunky Beef & Potato Stew

Slow Cooker Chunky Beef & Potato Stew 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces 1/4 cup white whole wheat flour or all-purpose flour 2 tablespoons extra-virgin olive oil, divided 3 large potatoes, peeled and chopped into large bite-sized pieces 1 (14.5 ounce) can diced fire-roasted diced tomatoes, with juice 1 clove garlic, minced 1/2 cup chopped onion 1 teaspoon balsamic vinegar 1 bay leaf 1/2 teaspoon kosher or sea salt 1/2 teaspoon black pepper 1-1/2 cups low sodium beef broth 2 teaspoons worcestershire sauce 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves 1 teaspoon paprika Whisk flour, salt, and pepper together in a bowl. Dredge the beef cubes in the flour mixture. Place half the oil in a large skillet over medium heat. Place half of beef cubes into the skillet and cook on all sides, for about 30 seconds per side, or until golden. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat. Add meat pieces to the slow cooker. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice. Stir balsamic vinegar along with broth, garlic, oregano, and paprika, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.

Cowboy Pasta

Cowboy Pasta 1 lb. Hamburger meat 2 cans Ranch Style Beans 2 (12 oz.) VELVEETA Shells & Cheese Dinner 1 can of diced tomatoes and green chilies* salt and pepper for taste Cook hamburger meat; drain, add the beans and cook on medium heat covered. Cook Shells & cheese according to package. When done add both meat mixture and noodles together until completely combined and serve warm. Note: We have added broccoli and corn before and it was also very good. I almost always serve this with a vegetable and bread.

Coconut Pudding Cake

Coconut Pudding Cake 1 box yellow cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs 2 cups cold milk 1 cup water 2 (3 1/2 ounce) vanilla flavor instant pudding and pie filling mix Topping 1 (3 1/2 ounce) instant coconut pudding mix 1 cup cold milk 1 cup coconut flakes : Mix cake mix, water, vegetable oil and eggs.Pour into a greased and floured 9 x 13 baking pan.In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan. Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on. TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut. Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.

The BEST Tuna SaladThe BEST Tuna Salad

The BEST Tuna Salad 1 can albacore tuna 2/3 cup non-fat cottage cheese 4 tablespoons plain low-fat yogurt 1/4 small red onion, chopped finely 1 stalk celery, chopped finely 1 teaspoon Dijon mustard splash of lemon juice pinch or two of dill This beats the socks off any and all tuna salads I have ever had. And it’s healthier too! By the way, I make lunches for my whole week of work so I usually triple the recipe and it makes six sandwich

Tuna and Egg Salad

Tuna and Egg Salad 12 oz of tuna packed in water 4 hard boiled eggs 3 tbs of light mayonnaise 2 tbs of prepared yellow mustard Dash of pepper Salt may be added but there should be enough salt in the canned tuna. Boil 4 eggs. Chop up hard boiled eggs into a mixing bowl. Mix eggs with all other ingredients.

Amish Crazy Quilt Pie

Amish Crazy Quilt Pie 2 cups milk, may use lower fat 4 large eggs 1/2 cup all-purpose flour 1 cup sweetened flaked coconut 1 cup granulated sugar 1/2 cup butter, room temperature 1/2 teaspoon salt 1 teaspoon vanilla extract Place all ingredients into a blender, put blender on medium speed and count to ten – pour into a 9″ deep dish pie pan. during the baking process, the flour drops to form the crust.and the remaining ingredients will form the filling –. Bake at 350* for 45 minutes

Two Easy Peach Cobbler

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

Hawaiian Pineapple Coconut Poke Cake

Hawaiian Pineapple Coconut Poke Cake 1[16.25] oz French vanilla or Butter cake mix, plus ingredients to prepare 2 [3.4] oz coconut cream instant pudding mix 1 [20] oz can crushed pineapple, drained 4 cup half & half 16 oz frozen whipped topping, thawed 1 cup flaked coconut 1/2 cup macadamia nuts, toasted and chopped Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan. [Tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions. Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large. Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half. Whip until the pudding begins to slightly thicken but is still pourable. Mix 1 cup with the crushed pineapple. Pour this over the cake and into the holes while the cake is still hot. Immediately spread the remaining coconut cream pudding on top. Place into the refrigerator and cool until completely set. Frost with thawed whipped topping. Sprinkle with ½ cup toasted macadamia nuts and 1 cup flaked coconut. Store covered. Chill well. note: To toast the nuts: Preheat the oven to 350°F and spread the nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes. Cool completely before using.

Yummy Green Beans Yummy

Yummy Green Beans Yummy OH so tasty 1 lb. fresh green beans 3-4 cloves of garlic 2-3 tbsp. olive oil 2-3 cups of chicken broth 3-4 tbsp. butter Salt and pepper to taste Drizzle 2-3 tablespoons of olive oil in the pan and melt 3-4 tablespoons of butter over medium high heat. Wait for all the butter to melt and look foamy. Next, add the chopped garlic. Let the garlic cook for 2-3 minutes and then add the green beans. Stir them around and get them as flat as possible in the pan. Cooke them until they turn bright green. Then add some salt and pepper. And cook for a couple more minutes, stirring occasionally. Next add enough chicken broth to cover them and stir. Let it come to a rapid boil. Next, cover them and turn the heat to medium low, venting the pan so steam can escape. Cook for 15-20 minutes or until most of the chicken broth has cooked out. Serve warm.

Lemon Butter Baked Shrimp

Lemon Butter Baked Shrimp 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced 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.


CONEY SAUCE for HOT DOGS 1 1/4 Lbs.- Hamburger 1- Large Onion 1/2- C. Sugar 1/2- C. Chili Powder 1/2- C. Ketchup 1 1/2- C. Water Chop Onion Mix Hamburger & Onion in skillet Brown Hamburger & Onion until Hamburger is done. Drain. Put mixture back in skillet and add remaining ingredients. Simmer 1 hour, stirring occasionally. Serve on Hot Dogs. Can be frozen until ready to use

Shrimp Louis Pasta Salad

Shrimp Louis Pasta Salad 3 cups spiral shaped pasta, uncooked 1 cup mayonnaise 1⁄2 cup ranch dressing 1⁄3 cup seafood cocktail sauce 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce salt and pepper 1 lb medium cooked shrimp, peeled & deveined 1⁄2 cup chopped fresh tomato 1⁄2 cup sliced green onion 1⁄4 cup chopped sweet red pepper 2 tablespoons chopped fresh parsley Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper. Stir in cooled pasta and remaining ingredients. Serve immediately or cover and refrigerate.


OKRA PATTIES 1 lb fresh okra or 1 (18 ounce) bag frozen cut okra 1/2 cup onion (chopped) 1 teaspoon salt 1/4 teaspoon pepper 1 large egg 1/2 cup water 1 teaspoon baking powder 1 pinch garlic powder (potional) 1/2 cup flour 1/2 cup cornmeal oil (for frying) Combine cut okra, onion, salt, pepper, water and egg. Mix well. Combine flour, baking powder, cornmeal and garlic powder. Add to okra mixture, stirring well. Drop about 1/4 cup portions into about 1/2" hot oil. Fry over medium heat until well browned on both sides. Drain on paper towels

Chicken Enchiladas with Green Chili Sour Cream

Chicken Enchiladas with Green Chili Sour Cream 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies Preheat oven to 350 degrees. Grease a 9x13 pan Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

Pina Colada Cake

Pina Colada Cake Cake 2 cups cake flour 2 teaspoons baking powder 2 sticks unsalted butter, soft 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar 8 large egg yolks, at room temperature 3/4 teaspoon salt 1 tablespoon vanilla extract 2 teaspoons lemon zest 3/4 cup buttermilk 1/2 cup + 3/4 cup sweetened coconut Rum Moistening Syrup 6 tablespoons Imperial Sugar Extra Fine Granulated Sugar 5 tablespoons water 4 tablespoons white or light Rum Filling 1 pound (4 ounce can) pineapple slices in juice Frosting Crème Chantilly 2 cups (16 ounces) heavy whipping cream 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar 2 teaspoons vanilla extract Preheat oven to 350°F. Butter and flour two 8 or 9 inch baking pans and set aside. Sift together flour and baking powder and set aside. Mix butter until creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time and mix well between each (at least 45 seconds). Add salt, vanilla extract and lemon zest. Add 1/3 of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another 1/3 of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour. Add first amount (1/2 cup) of coconut. Divide batter into pans and place in oven and bake for 25-28 minutes or until an inserted toothpick comes clean. Remove from oven and turn upside down after 5 minutes of cooling. Spread coconut on cookie sheet and place in oven, toast evenly golden. To make syrup bring sugar and water to full boil and remove from heat. Place pan in ice water to completely chill. Add Rum and set aside. Drain pineapple, cut half of the amount in small pieces and set aside. Retain slices. Continue following steps when cake is at room temperature Place one cake layer on a serving tray. Using a pastry brush moisten cake layer with half of Rum syrup. Spread cut pineapple onto cake. In a cold bowl whip whipping cream, sugar and vanilla extract until stiff peaks form. Spread a half inch layer of whipped cream onto cake layer. Place second cake layer on top and moisten with remaining syrup. Spread whipped cream on surface and sides of cake. Sprinkle with toasted but cooled coconut. Decorate with pineapple slices.

Monday, January 30, 2017


CHICKEN AND NOODLE CASSEROLE 8 Ounces Dried Spaghetti 2 Tablespoons Butter 1 1/2 Cups Fresh Mushrooms, Sliced 1/2 Cup Yellow Onion, Finely Chopped 2 (10.75 Ounces) Cans Condensed Cream of Chicken Soup 1 Cup Sour Cream 1 Cup Sharp Cheddar Cheese, Shredded 1 Fully Cooked Rotisserie Chicken, Shredded Preheat oven to 350 degrees. Cook pasta according to package directions until just al dente. Drain and set aside. In a saucepan, melt butter then saute mushrooms and onion until both are nice and soft. In a large bowl mix soup and sour cream until blended. And cooked mushrooms, onion, chicken and spaghetti and fold until everything is evenly coated with sauce. Pour spaghetti into a 9x13 dish and top with cheese. Bake in a preheated oven for about 30 minutes or until casserole is heated through.

Chicken Alfredo Biscuit Bake

Chicken Alfredo Biscuit Bake 3 large cooked and shredded boneless chicken breasts. 1 (12 oz) can of flaky canned biscuits. 1 jar of Alfredo sauce. 2 cups of shredded mozzarella cheese. 1 tsp of garlic powder. 1 tsp of Italian seasoning plus more for the top. Preheat the oven to 375° and lightly grease a casserole dish. In a large bowl, pour the alfredo sauce and mix in garlic powder and 1 tsp of italian seasoning. Cut the biscuits into 6 pieces each and fold into the sauce. Mix in the chicken and 1 cup of the cheese. Toss well to coat. Pour the mixture in the casserole and top with 1 cup of cheese and drizzle some italian seasoning. Bake for 30 minutes.

Sausage Peppers and Onions

Sausage Peppers and Onions 2 lbs of red potatoes. 2 large bell peppers. 1.5 onions. 6 hot Italian turkey sausages (20 oz). 1 tsp of garlic powder. 1 tsp of dried and crushed rosemary. 1 tbsp of olive oil. Salt and pepper. First clean the vegetables and cut the potatoes into ½’ to ¾’ pieces and cut the onions and peppers into 1’ pieces. Place the veggies in a large bowl and toss with olive oil, garlic powder, rosemary, salt and pepper. Cut the sausages into 5 to 6 pieces each and refrigerate. On a greased sheet pan, spread the veggies and bake in a preheated oven to 375° for 20 minutes. Take out the pan and top the veggies with the sausage and bake for 35 more minutes. Toss halfway through.

Chicken Lazone

Chicken Lazone 1 lb of spaghetti. 2 lbs of boneless skinless chicken thighs. 2 Tb of olive oil. 2 Tb of beef broth. 2 minced cloves of fresh garlic. 2 tsp of cornstarch. 4 Tb of butter, divided. 2 cups of heavy cream. 2 tsp of garlic powder. 2 tsp of onion powder. 1 tsp of chili powder. 2 tsp of Parsley. 1 tsp of pepper. 1 tsp of paprika. 1 tsp of salt. 1 tsp of Adobo. Coat the chicken with all the seasonings in a large bowl and set aside. Melt half the butter in a large skillet over medium high heat and add in the olive oil, garlic, beef broth and the chicken. Flip to cook both sides of the chicken. Add the heavy cream, cornstarch and the second half of the butter and mix until well combined. Reduce the heat and simmer for 5 minutes. Cook the pasta according to the package instructions and drain it. In the serving plate, place the chicken and sauce over the pasta and toss slightly to coat.

Cranberry Banana Bread

Cranberry Banana Bread 1 cup sugar 1/4-1/2 cup butter or 1/4-1/2 cup margarine, softened 1 cup mashed banana 1/4 cup milk 2 eggs 2 cups flour 2 teaspoons baking powder 1/2 cup chopped walnuts 1 1/2 cups coarsely chopped fresh cranberries or 1 1/2 cups coarsely chopped frozen cranberries Preheat the oven to 350 F degrees. Grease an 8 1/2 by 4 1/2 inch loaf pan. Mix sugar and butter in a medium mixing bowl until completely blended. Add banana, milk and eggs, mixing well. Add dry ingredients, mixing just until moist. Stir in nuts and cranberries. Spread batter evenly in the loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove from pan, cool on rack.

Cheesy Chicken & Broccoli Loaf

Cheesy Chicken & Broccoli Loaf 2 cups chicken cut into small pieces 2 cans Crescent Rolls 2 cups cheddar cheese 2 cups broccoli, frozen, steamed and chopped (I used Birds Eye Steam in Bag) 1/2 cup light mayonnaise 1 egg yolk Seasoning to taste (I used garlic powder on top of dough) Preheat oven to 375 degrees. On cookie sheet spread both cans of crescent rolls long ways so it makes a big rectangle. Press any seams together. Mix together chicken, cheese, broccoli and mayo. Spread mixture onto middle of dough rectangle. Fold sides of dough up to make a loaf. Brush egg yolk on top of dough. This is where I sprinkled the garlic on top. Cook for 25-30 minutes or until dough is golden. Makes 4-6 servings depending on size

Banana Split Casserole

Banana Split Casserole 1 stick butter, melted 1 box graham cracker crumbs 1 stick butter, softened 2 eggs 2 cups confectioners' sugar 5 bananas, sliced 1 (15 ounce) can crushed pineapple, undrained 1 (16 ounce) container Cool-Whip, thawed 1 (4 ounce) jar maraschino cherries, stemmed 1/2 cup pecans, chopped Chocolate Syrup, optional Cake sprinkles In a 9x13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan. In a medium bowl, cream together the other stick of softened butter eggs, and confectioners' sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries, sprinkles and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.


DEATH BY CHOCOLATE MUFFINS Serves 16 2 cups all purpose flour 1 cup cocoa powder, sifted 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 eggs plus 1 egg yolk 3/4 cup sugar 1/2 cup brown sugar 1/2 cup vegetable oil 1 1/2 cups fat free greek yogurt (you could also use sour cream) 1 tbsp. vanilla extract 1/4 cup white chocolate chips 1/4 cup dark chocolate chips, or a bar chopped up in small pieces 1/2 cup semi sweet chocolate chips, I used mini chips Plus 1/2 cup additional chips of your choice for the topping Preheat oven to 375 Line 16 muffin tins with paper liners of your choice In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda & salt and set aside In the bowl of a stand mixture fitted with a whisk attachment whisk egg and egg yolk Slowly add in sugars until mixture is thick and light yellow, scraping down the sides as necessary Add in oil, yogurt and vanilla mixing until well combined Slowly add in flour mixture, mixing until just combined Fold in chocolate Using a large cookie scoop, or ice cream scoop, scoop batter into prepared tins, filling them up Sprinkle some chips on top of each muffin Bake for 10 minutes and then reduce oven temperature to 350 and bake for an additional 10 minutes, or until a toothpick comes out clean when inserted into the center Remove and let cool in pan for 5 minutes and then let cool on a wire rack

Stove Top Tamale Pie

Stove Top Tamale Pie 1 lb ground beef 1 (8 ounce) can tomato sauce 1 (14 ounce) can kidney beans, undrained 1/2 cup water 1 (1 1/4 ounce) package taco seasoning 1 (8 ounce) package corn muffin mix 1 cup shredded cheddar cheese 1/4 cup sliced green onion In a large skillet, brown ground beef over medium-high heat; drain. Stir in tomato sauce, beans, water and taco seasoning mix. Bring to a boil; reduce heat, cover and simmer 5 minutes. Prepare corn muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in a skillet. Cover and cook over medium-low heat 15-17 minutes or until corn bread is done. Top with cheese and green onion. Cover and cook over low heat until cheese melts.

Tortellini Soup

Tortellini Soup 1 lb hot Italian sausage, casings removed 1 small onion, chopped 1 cup celery, chopped 1 cup carrot, finely diced 1 teaspoon garlic salt 1 teaspoon black pepper 2 garlic cloves, minced 5 cups beef broth 1 cup red wine 2 cups tomatoes, diced 1 teaspoon dried basil 1/2 teaspoon dried oregano 1 (8 ounce) cans tomato sauce 2 cups zucchini, diced 8 ounces fresh cheese tortellini 1/2 cup parmesan cheese, grated fresh parmesan cheese, shredded fresh basil, chopped In a large pan cook sausage with onions, carrot and celery until sausage is browned. Season with garlic salt and black pepper. Add garlic and zucchini and cook for another few minutes. Stir in beef broth, wine, tomatoes, basil, oregano and tomato sauce. Bring to a boil. Reduce heat; simmer uncovered for few minutes. Add tortellini and cook for a few minutes. Add grated Parmesan cheese to soup. Season with salt and pepper to taste. If too thick add more broth. Garnish with shredded Parmesan cheese and basil before serving.

Ravioli Bake

Ravioli Bake 1 x 1 kg bag frozen ravioli 1/2 bag frozen spinach 1 cup frozen peas 1 + 1 tsp EVOO (extra virgin olive oil) 1/2 tsp sea salt 1 tsp basil 1 tsp oregano 1 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 1/2 cups spaghetti sauce Meat sauce: 1 1/2 lbs extra lean ground beef 2 garlic cloves, minced 1 tsp basil 1 tsp oregano 1 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1/2 tsp sea salt 1/2 tsp sugar (optional: helps to reduce the acidity of the tomato sauce) 1/2 cup green onions, chopped 1 1/2 cups spaghetti sauce Grease casserole dish with 1 tsp of EVOO and set aside. Preheat oven to 425°F Cook ravioli according to package directions (with 1 tsp EVOO and the 1/2 tsp sea salt)... Halfway through add the spinach and peas into the same pot. Drain and add to casserole dish. Add 1 tsp of each of the following: basil, oregano, black pepper, garlic and onion powder and the spaghetti sauce...mix well In the same pot you used to cook the ravioli... Brown the ground beef with the garlic cloves and the green onions. Add all the seasonings and stir well. Stir in the spaghetti sauce, remove from heat and pour evenly over the ravioli. Bake for 20-25 minutes.

Mexi Ground Beef-Rice Skillet

Mexi Ground Beef-Rice Skillet 1 lb ground beef 1 small onion, chopped 1 -2 tablespoon fresh minced garlic 1 green bell pepper, seeded and chopped 1 -2 jalapeno pepper, seeded and finely chopped 1 (1 1/4 ounce) packages taco seasoning mix ( can use more to taste) 1 1/2 cups chicken broth ( can use water) 1 small zucchini, diced ( about 4 cups) 1 (14 1/2 ounce) cans stewed tomatoes 1 1/2 cups frozen corn or 1 1/2 cups peas 1 1/2 cups instant Minute Rice 1 -2 teaspoon seasoning salt ( or to taste) 1 teaspoon fresh ground black pepper ( or to taste) 2 cups shredded cheddar cheese, divided ( you may use more cheese) In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat. Add in the taco seasoning mix with a wooden spoon until well combined. Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low. Cover and simmer for 25 minutes or until the rice is tender. Season with seasoned salt and pepper. Mix in 1 cup shredded cheddar cheese until melted, the sprinkle the top with 1 cup; let stand for 5 minutes until melted.

Deviled Avocado Eggs

Deviled Avocado Eggs Mash 1 large avocado with 3 egg yolks. Add 1 tsp. cilantro 3 tsp lime juice 1 tbsp red onion and a pinch of salt and pepper. Top with a sprinkle of chili or paprika

Country Chicken Casserole

Country Chicken Casserole 3 Large Chicken Breasts (Grilled or rotisserie ) 1 Medium Onion ( Chopped) 5 Slices Bacon 4 - 6 Medium - Large Potatoes (Cubed) 1 Can Mushroom Pieces 1 Can Cream of Celery Soup ( Can use Cream of Chicken) 1 Cup Chicken Broth 1 Cup Mixed Vegetables Salt & Pepper to taste 1 Tbsp. Mrs Dash Seasoning Slice and Cook Bacon, Drain and set aside. Cube Potatoes and Chop Onion then add to Bacon drippings and fry until soft. Add Mushrooms to the mixture and continue to cook. Season to taste. Once Potatoes are soft add Cream of Celery Soup and Chicken Broth. Turn to low and simmer. Season and Grill your Chicken. Once cooked cut it into cubes. In your Casserole Dish add Bacon, Chicken, and Potato Mixture. Stir in Mixed Vegetables. Cover with foil or lid and bake for 30 minutes at 425. Serves 4 people

Lemon Delight

Lemon Delight 1 stick butter - melted 1 cup flour 1 1/2 cup pecans - chopped (reserve 3/4 cup for topping) 1 16 oz. container Cool Whip 8 oz. cream cheese - softened 1 cup sugar 2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated) Making 4 layers in a 9 x 13 glass dish. 1st layer - butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 - 15 min until light brown. COOL completely. 2nd layer - cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer. 3rd layer - Lemon pudding (made to box directions) spread evenly over 2nd layer. 4th layer - extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans. Cover and refrigerate for several hours before serving.


FRICKLES 1 pkg egg roll wrappers 1 jar pickle spears 1 pkg thin sliced ham, beef or turkey 1 pkg cream cheese Heat oil in a shallow pan. just enough to come up half way on the pickle roll Layer an egg roll wrap diagonally with slice of meat, cream cheese and a pickle spear. Roll as you would an egg roll (from the diagonal, tucking in the sides as you roll.) Lay in pan, seam down then turning till cooked golden brown. Dip in salsa or ranch or whatever dip you enjoy!

No Peek Chicken

No Peek Chicken 1 box Uncle Ben's Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (You can add another can of water for moister rice.) Chicken breasts or tenders In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water. I always add the extra can of water because I like moist rice. Arrange the raw chicken on top of the rice mixture. Cover and seal with foil. Bake at 350 degrees for 2 1/2 hours and "Don't Peek!" Your house will smell amazing!

Club Pasta Salad

Club Pasta Salad 2 cups uncooked shell pasta 1 (1 ounce) packet hidden valley ranch dressing mix 1/4 cup bacon bits 1/2 teaspoon onion powder 1/2 cup mayonnaise 1 1/2 cups cut-up cooked turkey or 1 1/2 cups chicken 1/2 cup cherry tomatoes, cut into fourths 1/2 cup julienne strips cheddar cheese 4 cups bite-size pieces lettuce Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water. Shake to drain well. Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).

Sesame Chicken for slow cooker

Sesame Chicken for slow cooker 1 1/2 pound boneless/skinless chicken breasts 1/2 cup honey 1/4 cup soy sauce 2 tablespoons dried onion 2 tablespoons ketchup 1 tablespoon oil 1/2 teaspoon garlic powder 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

Complete Ham Meal in the Crockpot

Complete Ham Meal in the Crockpot 2 pounds of ham 1 small onion 4 baking potatoes 2 pound of fresh green beans salt & pepper to taste Dice the ham, onion and potatoes. Put everything in the crockpot along with 3 cups of water and season to taste with salt & pepper. Cook on low for about six hours

Pork Chop Casserole

Pork Chop Casserole 4 boneless pork chops 2 C. cooked rice (I used a boil in bag one) 1 10.5 oz. can cream of mushroom soup 1 C. frozen peas and carrots, thawed 1/4 C. milk 1/2 C. French Fried Onions 1/2 C. grated cheddar cheese pinch of salt my house seasoning mix my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1 T. olive oil In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well greased 9x9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.


CARIBBEAN NUT CAKE Preheat oven to 350 degrees Cake Ingredients: 2 1/2 cups all-purpose flour 1 cup sugar 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 (20 ounce) can crushed pineapple, undrained 2 teaspoons vanilla extract 1 stick butter (1/2 cup melted) 3 eggs 3 bananas, peeled and cut into small pieces cooking spray Combine flour, sugar, baking soda and cinnamon in a large mixing bowl. Mix well with a wire whisk. Pour pineapple into a small bowl, add vanilla, melted butter and eggs. Add bananas to pineapples mixture and mix with spatula. Add the pineapple and bananas to the dry ingredients and mix well with a spatula. Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done. Frost with coconut frosting. Coconut Frosting Ingredients: 3/4 cup sugar 1 (12 ounce) can evaporated milk 1 stick butter 4 cups shredded coconut 1 cup pecans or walnuts Combine sugar, butter, milk, and coconut and bring to boil on top of the stove. Stir constantly to keep from burning. Boil about five minutes until thickens. Remove from heat then fold in nuts. Let stand about 10 to 12 minutes before putting on cake. Refrigerate if you are not serving promptly.

Sausage, egg and biscuits casserole

Sausage, egg and biscuits casserole 1 can buttermilk biscuits any brand 1 lb Jimmy Dean sausage(or any brand of pork sausage) 1 c shredded mozzarella 1 c shredded cheddar 6 eggs 3/4 cup milk salt & pepper to taste Cut biscuits into six to eight pieces place in a grease 8x8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top. Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 mins

Monterey Chicken

Monterey Chicken Marinade 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons Worcestershire sauce 5 dashes garlic 5 dashes salt 4 boneless skinless chicken breasts 1 cup of shredded monterey jack cheese 8 slices apple-smoked bacon 8 tablespoons barbecue sauce, of your choice Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together and place chicken breasts in it. Add enough water to bring the marinade up to the middle of the chicken breast. OR. Mix together the marinade (as mentioned above) and place into a ZipLoc bag large enough for all the chicken breasts to fit inches Add water until the marinade reaches the top of the chicken breasts. Marinate for as close to 8 hours as possible. To cook:. Bake, Broil, Grill or Skillet Fry, either way works well. Chili's grills (and I prefer grilled). Choose your preferred method and cook until the breasts are done. While the breasts are cooking, fry up the bacon until CRISP! When the chicken is done, top each breast with 2 tbsps of BBQ sauce, two strips of bacon and 1/4 cup of shredded cheese. Microwave the breasts (or broil) until the cheese is melted.

Zucchini-Pineapple Loaf Cake

Zucchini-Pineapple Loaf Cake 2 loaf cakes 3 eggs 1 cup oil 2 cups sugar 3 teaspoons vanilla 2 1⁄4 cups coarsely shredded unpeeled zucchini 1 (14 ounce) canwell drained crushed pineapple 3 cups flour 2 teaspoons baking soda 1 teaspoon salt 1⁄2 teaspoon baking powder 2 teaspoons cinnamon 3⁄4 teaspoon nutmeg 1 cup chopped nuts 1 cup raisins or 1 cup currants Set oven to 350 degrees (second lowest rack). Grease two 9 x 5-inch loaf pans, or mini loaf pans. In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple. Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended. Add the chopped nut and raisins; stir to combine. Divide the batter evenly between two greased and floured 9x5 loaf pans. Bake for 1 hour or until cake tests done. Cool in pans for 10 minutes before removing. Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups. Bake at 350 degrees for 24-30 minutes.


ROASTED GARLIC MUSHROOMS 16 even-sized open cup mushrooms, stalks cut level 3 tbsp olive or coconut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs Preheat the oven to 400 F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.


PORK CARNITAS 1/4 cup vegetable oil 4 pounds pork shoulder, cut into several large pieces 3 tablespoons kosher salt 1 onion, chopped 1 clove garlic, crushed 3 tablespoons lime juice 1 tablespoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 4 (14.5 ounce) cans chicken broth Preheat an oven to 400 degrees F (200 degrees C). Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.


RASPBERRY-MANDARIN WHIP 1 (8 ounce) package cream cheese 1/2 cup white sugar 1 (12 ounce) container frozen whipped topping, thawed 2 bananas, sliced 1 (11 ounce) can mandarin oranges, drained 1 (16 ounce) package frozen raspberries In a medium bowl, mix together the cream cheese and sugar until smooth and fluffy. Stir in the whipped topping. Fold in the bananas, mandarin oranges and raspberries. Transfer to a 9x13 inch baking dish, cover, and freeze for at least 4 hours. Remove from the freezer 1/2 hour prior to serving.


BROWN SUGAR PIE 6 tablespoons all-purpose flour 2 cups packed brown sugar 1 1/2 cups evaporated milk 4 tablespoons butter 1/2 teaspoon salt 1 teaspoon vanilla extract Preheat oven to 400 degrees F (200 degrees C). In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell. Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.


BAKED CHICKEN WITH POTATOES & VEGGIES 1.5-2 lb Chicken breasts (cut into large chunks) 1-2 lb Potatoes (peeled and cut into quarters) 1-2 lb Carrots (peeled and cut into chunks) **I added half carrots / asparagus - you can also use green beans, broccoli, Brussels sprouts, etc. 3 Tbs Olive Oil 1 Tbs Salt and Pepper 1 Tbs each of thyme, basil, parsley, celery salt, oregano Preheat oven to 375 degres.. Peel and cut the vegetables, herbs and chicken. In a baking dish layer chicken in the center, potatoes and carrots on either side of chicken, sprinkle with olive oil, salt, pepper and seasonings. Cover with foil and bake for 55 - 65 minutes, allow to cool for 5 minutes and


CUBAN BEANS & RICE 1 tablespoon olive oil 1 cup chopped onion 1 green bell pepper, chopped 2 cloves garlic, minced 1 teaspoon salt 4 tablespoons tomato paste 1 (15.25 ounce) can kidney beans, drained with liquid reserved 1 cup uncooked white rice Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice. Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.


SWEET & TART STRAWBERRY SALAD 1 1/2 pounds fresh strawberries, rinsed and sliced 2 1/2 tablespoons brown sugar 1 tablespoon balsamic vinegar 1/4 teaspoon freshly ground black pepper In a large bowl, toss berries with sugar and let stand at room temperature for 10 minutes. In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat. Divide berries among 4 serving bowls and serve


CELERY SALAD 3/4 cup sliced celery 1/3 cup dried sweet cherries 1/3 cup frozen green peas, thawed 3 tablespoons chopped fresh parsley 1 tablespoon chopped pecans, toasted 1 1/2 tablespoons fat-free mayonnaise 1 1/2 tablespoons plain low-fat yogurt 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon ground black pepper In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.


CHILI CHEESE DIP 1 (15 ounce) can chili 1 (8 ounce) package cream cheese, cubed 2 (8 ounce) packages shredded mozzarella cheese garlic powder to taste ground black pepper to taste Jalapeno slices to garnish is optional Preheat the broiler. In a shallow, medium baking dish, spread the chili and mix in cream cheese. Microwave on high 1 minute, or until cheese is melted and creamy. Stir in 1/2 the mozzarella cheese, garlic powder and pepper. Microwave on high 1 minute, or until melted. Top the mixture with remaining mozzarella cheese. Broil 5 minutes, or until cheese is bubbly and lightly browned.


BUFFALO SHRIMP vegetable oil for frying 1/2 cup all-purpose flour, plus more for dusting 1 1/2 teaspoons lemon pepper seasoning 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon garlic powder 1 pinch cayenne pepper 2 eggs 1 teaspoon milk 30 frozen medium shrimp - thawed, shelled, and deveined 1/4 cup hot pepper sauce (such as Frank's RedHot), or to taste Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat shrimp dry with paper towels. Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne together in a bowl. Whisk eggs and milk together in a second bowl. Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour as needed to fully cover. Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp. Toss shrimp together with hot sauce in a large bowl until each piece is coated.


BUFFALO CHICKEN NACHOS cooking spray 3/4 cup blue cheese salad dressing, divided 1/2 cup cayenne pepper sauce (such as Frank's, RedHot) 2 tablespoons butter, melted 2 cups shredded cooked chicken 1 (13 ounce) package restaurant-style white corn tortilla chips (such as Tostitos) 1 large tomato, seeded and chopped 1/2 cup sliced black olives 1/3 cup diced red onion 1/4 cup pickled jalapeno pepper slices 4 ounces precooked bacon, crumbled 1 1/2 cups shredded Mexican cheese blend 1 cup shredded Monterey Jack cheese 1 tablespoon chopped fresh cilantro Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray. Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat. Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon. Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture. Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

Zucchini Boats

Zucchini Boats 4 med. Zucchini 1 lb ground round 1 medium onion, chopped 1/2 cup chopped sweet peppers 1/2 cup celery diced 1 clove garlic, minced 1 egg, slightly beaten 1/2 cup fine Italian bread crumbs 1 tsp. Worcestershire sauce 1/4 tsp thyme Pepper to taste A cup or so Tomato or spaghetti sauce 1/4 cup Mozzarella cheese per boat Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much. Brown meat, onion and garlic in skillet pan in Tbsp olive oil until no longer pink. Drain browned meat; add celery, sweet peppers, bread crumbs, egg, basil, oregano, pepper, Worcestershire and tomato or spaghetti sauce. Fill up boats with meat mixture and arrange in baking dish. Top with Cheese. Bake at 325 F. degrees for 50 to 60 minutes, or until squash is tender. Makes 8 boats. Variation: Use ½ lb ground pork sausage and ½ lb ground round….or 1 lb ground turkey in place of 1 lb ground round. Use ½ cup stale bread soaked in milk and drained or crushed saltine crackers instead of cracker crumbs.

Thursday, January 26, 2017

Gooey Butter Cookies

Gooey Butter Cookies Yields: appx. 24 cookies 1 box Duncan Hines butter recipe cake mix 1 stick butter 1/4 tsp vanilla extract 1 pkg cream cheese at room temp (8 oz. pkg) 1 egg Combine all ingredients with electric mixer until well blended. Chill dough for 2 hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on un-greased cookie sheet in 350 degree oven for 10 - 12 minutes. Dust with powdered sugar when completely cooled.

Grilled Pineapple Pork Chops

Grilled Pineapple Pork Chops 6 pork chops, 1-inch thick 1 (20 ounce) cans pineapple slices, in juice Marinade 1/2 cup brown sugar 1/2 cup Italian dressing 1/4 cup pineapple juice 3 tablespoons soy sauce Drain pineapple, reserving 1/4 cup of the juice for marinade. Combine all marinade ingredients; use 2/3 cup to marinate pork, and reserve the rest for basting. Let meat marinate for at least 3 hours. Grill pork chops on medium heat for 8 minutes on each side. Grill pineapple for a total of 5 minutes. Baste both pork and pineapple with reserved marinade. Place one or two pineapple slices on each pork chop.

Crab Dip

Crab Dip 2 ounces cream cheese 1 tablespoon mayonnaise 1⁄4 cup sour cream 1 tablespoon butter, softened 1⁄4 teaspoon seasoning salt 1⁄8 teaspoon paprika 4 teaspoons onions, minced 4 teaspoons green peppers, minced 1⁄4 cup mozzarella cheese, shredded 1 (6 ounce) can crabmeat Mix cream cheese, mayo, sour cream, and butter until smooth. Blend in salt and paprika. Stir in onion, green pepper, cheese, and crab meat. Bake at 350F for 10-15 minutes, until bubbly.


PEANUT BUTTER DIP 1/4 cup butter, softened 4 ounces cream cheese, softened (I use Challenge) 1 cup peanut butter (your choice; crunchy or smooth) 1/2 teaspoon vanilla extract 1 1/2 cups powdered sugar (up to 2 cups if needed) 1/2 cup mini chocolate chips Chocolate sprinkles or chocolate chips for the outside of the dip Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla. Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips. Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape. (This would also be cute as “lips” for Valentine’s Day!) Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve. Serving suggestion: pretzels, animal crackers, cookies, a spoon.

No Bake Strawberry Shortcake

No Bake Strawberry Shortcake 1 box of vanilla instant pudding 1/2 cup strawberry juice 1 1/2 cups nonfat milk 1 tsp vanilla extract 24 Sponge fingers 1 cup Cool Whipped cream 1 pound fresh strawberries, hulled and sliced and patted dry In a bowl Whisk pudding, milk and vanilla and set aside With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds, stiff peaks. Dip ladyfingers briefly in strawberry juice and arrange them in the bottom of a dish. Spread half the pudding mixture over the ladyfingers. Place the strawberries in a single layer over the pudding. Repeat with remaining ladyfingers, pudding mixture and strawberries. Top with whipped cream and strawberries. Chill for at least 4 hours before serving.

Cornbread Crusted PORK CHOPS

Cornbread Crusted PORK CHOPS 4 (4 ounce) pork cutlets 3/4 cup buttermilk 1 Tbsp. Dijon mustard 1 Tbsp. grated onion 1 tsp. dried basil 1/2 tsp. Lowry’s seasoning salt 2 1/3 cups seasoned corn bread stuffing mix (I used Stove Top) cooking spray Marinade: In a medium bowl combine buttermilk, mustard, onion, basil & seasoning salt Place pork cutlets in bowl and cover. Marinade in the refrigerator for at least 30 minutes (you can marinade longer if needed) – turning occasionally Cooking: Preheat oven to 425. Prepare baking dish with cooking spray. Place stuffing mix in a food processor and process until finely crushed. Pour stuffing mix into pie dish Remove pork from marinade and place into stuffing mix. Discard marinade Press stuffing mix onto both sides of the pork and place pork into prepared baking dish. Bake for 12 minutes or until done.

Wednesday, January 25, 2017


JALAPENO RANCH DRESSING 1 large jalapeno pepper, diced 1-2 Tbsp roughly chopped pickled jalapeno slices (Adjust to your taste) 2 medium garlic cloves 2 Tbsp roughly chopped sweet onion 1 Tbsp fresh lime juice 1 1/2 cup real mayonnaise 1 cup buttermilk 1/2 cup sour cream 1/3 cup fresh cilantro leaves, loosely packed 1 1/2 tsp garlic salt 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp sugar 1/4 tsp lemon pepper In a food processor or stand blender, roughly chop the jalapeno pepper, pickled jalapenos, garlic cloves, chopped onion and lime juice. Add the mayonnaise, buttermilk, sour cream, cilantro, garlic salt, onion powder, garlic powder, sugar and lemon pepper. Process until fully combined. Pour into a mason jar and chill overnight. Shake well before serving, Use within 7 days of making. NOTES To adjust the heat, when chopping the raw jalapeno, leave the seeds to add more spice or remove with a spoon for a milder taste.

Jiffy Mexican Style Cornbread

Jiffy Mexican Style Cornbread 3 large eggs 3 tablespoons vegetable oil 1 (14 or 15 ounce) can cream style corn 1/2 cup frozen yellow corn (no need to thaw) 1/2 cup light sour cream or plain Greek yogurt 1 cup shredded Monterey Jack or pepper Jack cheese 1 small can diced green chiles, drained 2 (8-1/2 ounce) packages Jiffy Corn Muffin Mix Coat a 13" x 9" baking dish with non-stick cooking spray. Preheat oven to 375 degrees. Beat eggs and oil with a wooden spoon until well combined. Add creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add Jiffy Corn Muffin Mix and stir just till moistened. Batter will be slightly lumpy. Pour mixture into the prepared baking dish and place in the oven. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

Gooey Caramel Stuffed Brownies

Gooey Caramel Stuffed Brownies For the Brownies: 2 1/4 cups granulated sugar 1 cup all purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt 1 1/2 cups unsalted butter, melted 6 large eggs 4 teaspoons vanilla extract 12 ounces semi sweet chocolate chips For the Caramel Filling: 14 ounce can sweetened condensed milk 11 ounce caramel squares 1 teaspoon salt Preheat the oven to 375 degrees F. Line a 9 X 13 inch baking dish with parchment paper or foil. In a large mixing bowl combine sugar, flour, coco powder, and salt. Stir well. Then whisk in melted butter, eggs, and vanilla extract. Finally stir in the chocolate chips. In a small sauce pot combine the sweetened condensed milk, unwrapped caramels, and salt. Set over medium heat. Stir until the caramels have melted into the condensed milk. Then remove from heat. Spread half the brownie batter in the prepared baking dish. Pour the caramel over the batter and level out evenly. Then spread the remaining brownie batter over the top of the caramel. Bake for 40-45 minutes, until a tooth pick inserted into the center comes out clean. Cool completely before trying to cut. Once cool, lift the entire sheet of brownies out of the pan by the edges of the parchment paper. Cut into 24-30 pieces.


BUCKEYE BROWNIES 1 (18.25 ounce) package brownie mix (such as Pillsbury(R)) 2/3 cup vegetable oil 2 eggs 1/4 cup water 2 cups confectioners' sugar 1 cup creamy peanut butter 1/2 cup butter, softened 1 (6 ounce) package chocolate chips 6 tablespoons butter, softened Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish. Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies. Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies. Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.


COCONUT CREAM CAKE 1 (18.25 ounce) package white cake mix 3 eggs 1/3 cup vegetable oil 1 cup water 1/2 teaspoon coconut extract 1 (14 ounce) can sweetened cream of coconut 1 (14 ounce) can sweetened condensed milk 1 cup heavy whipping cream 1 tablespoon white sugar 1 cup flaked coconut Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.


RASPBERRY COFFEE CAKE 2 1/4 cups all-purpose flour 3/4 cup white sugar 3/4 cup unsalted butter, cut into 1-inch pieces 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sour cream 1 teaspoon almond extract 1 egg 1 (8 ounce) package cream cheese, softened 1/4 cup white sugar 1 egg 1/2 cup raspberry preserves 1/2 cup sliced almonds Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan. Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan. Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling. Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves. Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.


WHITE TEXAS SHEET CAKE 1 cup butter 1 cup water 2 cups all-purpose flour 2 cups white sugar 2 eggs 1/2 cup sour cream 1 teaspoon almond extract 1/2 teaspoon salt 1 teaspoon baking soda Frosting: 1/2 cup butter 1/4 cup milk 4 1/2 cups confectioners' sugar 1/2 teaspoon almond extract 1 cup chopped pecans Preheat oven to 375 degrees F (190 degrees C). In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan. Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes. Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.


SHREDDED POTATO SALMON CAKES 3 medium potatoes, peeled and shredded 2 eggs salt and pepper to taste 1 teaspoon Italian seasoning 1/2 pound cooked flaked salmon 3 green onions, chopped 2 tablespoons capers, drained 1 red bell pepper, seeded and chopped 3/4 cup chopped canned banana peppers 3/4 cup sliced fresh mushrooms 3/4 cup dry bread crumbs 1 cup oil for frying, or as needed Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick. Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.

Tuesday, January 24, 2017

Crock-Pot BBQ Cocktail Sausage

Crock-Pot BBQ Cocktail Sausage 3 packages fully cooked smoked sausage, sliced slightly on the diagonal 2 tablespoons vegetable oil (or just enough to coat bottom of skillet) 1 cup BBQ sauce 1/2 cup chili sauce 1/2 cup apricot jam Heat oil in a large skillet over high heat. Saute sausage in batches for just a minute or two until browned. Transfer browned sausage to a double layer of paper towels and blot away excess grease and then transfer to your slow cooker. Whisk together the sauce ingredients and pour them over the sausage. Stir to combine. Cover and set slow cooker to LOW and cook for 3 to 4 hours or HIGH for 2 to 3 hours. Keep the sausages in your slow cooker for the duration of your party to keep them warm. Serve with toothpicks. Notes To add some heat, substitute a spicy sausage (like andoullie) or use a spicy BBQ sauce. I like to use a combination of Kinder's Hot and Mild BBQ Sauce. Perfection!


MARDI GRAS KING CAKE PASTRY: 1 cup milk 1/4 cup butter 2 (.25 ounce) packages active dry yeast 2/3 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 2 eggs 1 1/2 teaspoons salt 1/2 teaspoon freshly grated nutmeg 5 1/2 cups all-purpose flour FILLING: 1 cup packed brown sugar 1 tablespoon ground cinnamon 2/3 cup chopped pecans 1/2 cup all-purpose flour 1/2 cup raisins 1/2 cup melted butter FROSTING: 1 cup confectioners' sugar 1 tablespoon water Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.


MISSISSIPPI MUD PIE 2 cups graham cracker crumbs 1/4 cup white sugar 1/2 cup butter, softened 1 (12 ounce) container frozen whipped topping, thawed 3/4 cup white sugar 8 ounces cream cheese, softened 1 (3.9 ounce) package instant chocolate pudding mix 1 (3.4 ounce) package instant butterscotch pudding mix 3 cups milk Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan. Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust. Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.


HAWAIIAN WEDDING CAKE 1 (18.25 ounce) package yellow cake mix 2 (20 ounce) cans crushed pineapple, drained 1 (3.4 ounce) package instant vanilla pudding mix 1 (8 ounce) package cream cheese 1 (8 ounce) container frozen whipped topping, thawed 1/2 cup flaked coconut 1/2 cup chopped walnuts 1/2 (10 ounce) jar maraschino cherries Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake. Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple. Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.


STRAWBERRY PIE 1 recipe pastry for a 9 inch single crust pie 3/4 cup white sugar 3/4 cup all-purpose flour 6 tablespoons butter 1 pinch ground nutmeg 4 cups fresh strawberries, hulled 1/2 cup white sugar 1/2 cup all-purpose flour 1 tablespoon cornstarch Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices. To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg. Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries. Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning. Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.

Crazy Good Casserole

Crazy Good Casserole 4-5 boneless, skinless chicken breasts 6 strips of quality bacon – cooked and crumbled 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder Salt and pepper to taste Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

One-Pot Cabbage Casserole

One-Pot Cabbage Casserole 2 lbs. ground beef Salt and pepper or creole seasoning 1 onion, chopped 1 cup rice, uncooked 3 large handfuls of roughly chopped cabbage 1 8 oz. can tomato sauce 2 cups of water (I just use the tomato sauce can twice) 1 14 oz. can diced tomatoes, undrained 1 cup shredded cheese (I used Colby Jack) Season and brown ground beef and onions. Drain off grease. Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir. Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well. Once cooked, top with cheese and cover with lid to melt a few minutes.

Hamburger Sausage Broccoli Alfredo

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


SUGAR COOKIE BARS Cookies: 4 eggs, well beaten 2 cups white sugar 1 cup butter 4 cups white flour 2 tsp baking soda 2 tsp cream of tartar 1 tsp vanilla 1/2 tsp nutmeg Cream together the eggs, vanilla, sugar, and butter. Sift together dry ingredients and add to the creamed mixture. Mix well. Spray a * jelly roll pan with baking spray and spread cookie dough evenly to all sides. You can always sprinkle the top with flour and use a rolling pin like I did! *A jelly roll pan is 17-1/2' x 12-1/2' x 1' deep. It is a baking sheet with sides so the batter does not slip off. A lot of people use jelly roll pans as cookie sheets. Bake in the oven at 375 degrees for 15 minutes or so, until top is golden. Icing: 6 cups icing sugar (powder sugar) (can add a bit more to stiffen icing) 1 cup butter 1/2 milk 2 tsp almond extract several drops of food coloring Whip together icing ingredients until light and fluffy. Spread evenly over cooled cookie bars. Slice cookie bars and serve!

Caramel Butter Pecan Bars

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

Chicken & Roasted Red Potatoes

Chicken & Roasted Red Potatoes 1/4 cup ranch dressing ( bottle dressing) 6 large bone-in skinless chicken thighs, visible fat removed 4 slices bacon 1 1/2 lbs red potatoes, cut into 1-inch chunks 1 onion, cut into 1/2-inch chunks 1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA 2 tablespoons fresh parsley, chopped POUR dressing over chicken in shallow dish. Refrigerate 30 minute to marinate. HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels. ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture. BAKE 55 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Slow Cooker Hot Fudge Sundae

Slow Cooker Hot Fudge Sundae 1 cup all-purpose flour 1/2 cup granulated sugar 2 tablespoons baking cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1/2 cup chopped nuts 3/4 cup packed brown sugar 1/4 cup baking cocoa 1 1/2 cups hot water Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Cheeseburger-Stuffed" French Bread

Cheeseburger-Stuffed" French Bread 1 lb hamburger 1/4 cup chopped onion 1 (10 3/4 ounce) cans tomato soup, undiluted 1/2 teaspoon garlic salt 1/4 teaspoon salt 1/4 teaspoon pepper 1 lb French bread 1 -2 tablespoon butter 8 ounces Velveeta cheese, sliced Cook hamburger and onion, drain grease. Add soup and spices, simmer 5-10 minutes. Meanwhile, slice top third off bread, hollow out bottom half of loaf, leaving a 3/4-inch shell, save bread chunks. Spread top slice of bread (cut side), with butter. Place hollowed out bread on cookie sheet and broil till lightly browned. Take out of oven and fill with meat mixture, top with cheese slices. Place buttered top next to it, put back in oven at 350º; bake till heated through and top is toasted a little. Put the top on, slice into wide slices for sandwiches, about 4-5 inches wide. 4-6 servings.

Monday, January 23, 2017

Pineapple Cream Cheese Cobbler

Pineapple Cream Cheese Cobbler 1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup of all Purpose flour 1 cup sugar 2 Teaspoons baking powder 1/2 teaspoon salt 2 cans (20 oz cans) Pineapple chunks (drained) 8 oz cream cheese, cut into small pieces. Preheat oven 350 degrees. melt butter and pour into 9 x 13 inch glass baking dish. in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the Pineapple chunks,arranging in a single layer as much as possible. Drop cream cheese pieces over pineapple chunks. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)


SUNFLOWER BUTTERSCOTCH COOKIES 1 cup unsalted butter softened 1 cup Granulated Sugar 1 cup light brown sugar packed 2 Eggs 1 tsp Vanilla Extract 2 cups White All-Purpose Flour 1 tsp Baking Soda 1/2 tsp Baking Powder 1/4 tsp Salt 2 cups Regular Rolled Oats 1 cup Butterscotch Chips 1 cup Sunflower Seeds roasted Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats. Set aside. In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy (couple minutes). Add the eggs and vanilla and mix to combine. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet and mix to combine. Stir in oats, butterscotch chips and sunflower kernels. Using a cookie scoop, drop dough onto prepared cookies sheets, two inches apart. Top with a couple extra sunflower kernels and butterscotch chips. Bake for 8-11, or until lightly browned around the edges. Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.


CHOCOLATE TURTLE COOKIES 1 1/3 cup white All-Purpose Flour 1/3 cup Unsweetened Cocoa Powder 1/2 tsp Baking Soda 1/4 tsp Salt 1 stick unsalted Butter at room temperature 1/2 cup Brown Sugar 1/2 cup Granulated Sugar 1 large Egg 1 tsp Vanilla Extract 9-10 Softened Caramel Candies unwrapped and cut in half 3/4 cup Pecans chopped In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes; mix in the egg and vanilla extract until fully combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 30 minutes. Preheat oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat and set aside. Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, measure out two tablespoon sized pieces of cookie dough onto the prepared baking sheets. Flatten each piece of cookie dough, place half of a soft caramel candy in the center, then wrap the dough back around the caramel, and roll the dough into a ball. Roll the top and sides of each ball of cookie dough into the chopped pecans. Place each piece of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in two separate batches at 350°F for 10-12 minutes. Remove from the oven and allow to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.


NUTMEG LOG COOKIES For the Cookies: 1 cup Butter room temperature 3/4 cup Granulated Sugar 2 tsp Vanilla Extract 1 large Egg cold 2 tsp Rum Extract 3 cups Gluten Free 1-to-1 Baking Flour 1 tsp Ground Nutmeg For the Frosting: 3 Tbsp Butter 2-1/2 cups Powdered Sugar 1 tsp Vanilla Extract 1/2 tsp Rum Extract 2 Tbsp Milk To make the cookies: Preheat oven to 350 degrees and line 2 baking sheet with parchment paper or lightly spray with non-stick spray. Add the butter and sugar to the bowl of a stand mixer and mix until the sugar and butter are mixed - they do not have to be creamed. Add the vanilla, egg, and run extract and mix to incorporate. Add the flour and nutmeg and mix until the dry ingredients are completely combined. Roll portions of the dough in to log shapes - 3 inches long and 1/2 inch thick. Place the cookies on the prepared baking sheets and bake for 12-15 minutes. Cool completely before frosting. To make the frosting: Add the butter, sugar, vanilla, milk, and rum extract to a bowl. Beat with an electric mixer until smooth and creamy. Frost the cookies and use a fork to create lines in the icing then sprinkle with nutmeg.


KEY LIME COOKIES 6 oz unsalted butter softened (1-1/2 sticks) 3/4 cup Granulated Sugar 1-1/2 tsp Key Lime Zest 2 Tbsp Key Lime Juice 1-1/2 cups Gluten Free 1-to-1 Baking Flour 1/4 tsp Baking Powder 1/4 tsp Sea Salt 3/4 cup Pecans toasted and chopped fine Powdered Sugar for topping In a large bowl, beat together butter and sugar. Stir in Key Lime zest and juice. In a separate bowl, stir flour, baking powder, and salt until well combined. Stir in pecans. Fold dry mixture into butter mixture and beat until combined. Bring the mixture together with your hands and form into two logs. Refrigerate for 30 minutes. Preheat oven to 350 degrées. Line a baking sheet with parchment paper. Cut into ¼ inch thick rounds and place on the prepared baking sheet. Bake for 10 to 12 minutes, until lightly browned. (Make sure you leave ample space between the cookies because they will spread. Allow to cool for 10 minutes on the baking sheet and then transfer to a baking rack. Dust with confectioners sugar and allow to cool on the rack.


PEACH SNICKERDOODLES 3/4 cup Organic Coconut Sugar 3/4 cup Coconut Oil softened 1/2 small Sweet Potato cooked and mashed 1/4 cup Peach Preserves 1-1/2 tsp Almond Extract or vanilla extract 2-1/2 cups Gluten Free 1-to-1 Baking Flour 1/2 tsp ground Cinnamon 1/4 tsp Ground Nutmeg 1/8 tsp ground Ginger 1/8 tsp ground allspice 1/8 tsp Sea Salt Preheat your oven to 350*F. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, preserves, and vanilla extract until thoroughly combined. In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms. Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes. Remove from the freezer, slice into ½" rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown. Allow to cool on a cooling rack before enjoying


SUGAR CREAM PIE COOKIES 1 cup Salted Butter room temperature 1 cup Granulated Sugar 1/2 cup light brown sugar 2 Eggs 1 tsp Vanilla Extract 2-3/4 cups Organic Unbleached White All-Purpose Flour 2 tsp Cream of Tarter 1 tsp Baking Soda 1/4 tsp Salt 4 Tbsp Granulated Sugar 1 Tbsp ground Cinnamon 1-1/2 tsp Ground Nutmeg Cream the butter, 1 cup granulated sugar and brown sugar together. Add eggs and vanilla and continue to beat until smooth and fluffy. In a separate bowl, combine flour, cream of tarter, baking soda and salt. Slowly add dry mixture to wet mixture and blend until combined. In a small bowl combine 4 Tablespoons granulated sugar, cinnamon and nutmeg. Roll dough into balls and then roll in the sugar / cinnamon / nutmeg mixture. Place dough onto cookie sheets and place in the refrigerator for at least 1 hour to chill. Preheat oven to 400 degrees F. Bake cookies for approximately 8 minutes until they are slightly brown around the edges.

Mexi Ground Beef-Rice Skillet

Mexi Ground Beef-Rice Skillet 1 lb ground beef 1 small onion, chopped 1 -2 tablespoon fresh minced garlic 1 green bell pepper, seeded and chopped 1 -2 jalapeno pepper, seeded and finely chopped 1 (1 1/4 ounce) packages taco seasoning mix ( can use more to taste) 1 1/2 cups chicken broth ( can use water) 1 small zucchini, diced ( about 4 cups) 1 (14 1/2 ounce) cans stewed tomatoes 1 1/2 cups frozen corn or 1 1/2 cups peas 1 1/2 cups instant Minute Rice 1 -2 teaspoon seasoning salt ( or to taste) 1 teaspoon fresh ground black pepper ( or to taste) 2 cups shredded cheddar cheese, divided ( you may use more cheese) In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat. Add in the taco seasoning mix with a wooden spoon until well combined. Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low. Cover and simmer for 25 minutes or until the rice is tender. Season with seasoned salt and pepper. Mix in 1 cup shredded cheddar cheese until melted, the sprinkle the top with 1 cup; let stand for 5 minutes until melted.


STRAWBERRY CREAM CHEESE COBBLER 1/2 cup coconut oil, at room temperature 1 egg, lightly beaten 1 cup milk 1 cup all purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 lb strawberries, washed and quartered (You can use whole fruit, but we like berries in every bite) 4 oz cream cheese, cut into small pieces Preheat oven to 350 degrees. Pour coconut oil into a 9x13 glass baking dish. In a small bowl, mix together the flour, baking powder, sugar, salt, egg and milk until smooth. pour directly over coconut oil in baking dish, but do not mix or stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will peek out of top.)


CHILI RELLENOS CASSEROLE 2 (7 ounce) cans whole green chile peppers, drained 8 ounces Monterey Jack cheese, shredded 8 ounces Longhorn or Cheddar cheese, shredded 2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.