Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Friday, March 31, 2017


LIME PIE DIP 14 ounces sweetened condensed milk 4 ounces cream cheese (I used reduced fat) 1 teaspoon lime zest ½ cup freshly squeezed lime juice (takes about 3 limes) ¼ teaspoon salt Mix all ingredients together until smooth. Cover and refrigerate for at least an hour. Serve with graham crackers, sliced apples, or pears.

Thursday, March 30, 2017

Pickled Eggs with Beets

Pickled Eggs with Beets 2 cans (15 ounces each) whole beets 12 hard-cooked eggs, peeled 1 cup sugar 1 cup water 1 cup cider vinegar Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool. Cover tightly and refrigerate for at least 24 hours before serving

Chicken Parm Lasagna

Chicken Parm Lasagna 3 chicken breasts 2 cups Italian bread crumbs 5 eggs 1 cup flour 24 ounces marinara sauce 15 ounces ricotta 8 lasagna noodles 2 cups mozzarella 2 cups parmesan Vegetable oil Basil Preheat oven to 350°F/180°C. Cut chicken breasts in half widthwise (pound thin if necessary) and season with salt and pepper. Coat the chicken in flour, egg, and finally in bread crumbs. Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side). Set aside. In a bowl, whisk one egg into the ricotta, then set aside. In a casserole dish, spread ⅓ of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle. Spread half of the ricotta mixture on top of the noodles and layer with chicken. Top the chicken with ½ cup of mozzarella and a ½ cup of parmesan. Continue layering in the same order and top with remaining cheeses. Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking. Sprinkle with fresh basil and enjoy!

Wednesday, March 29, 2017

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

Upside Down Baked Potatoes

Upside Down Baked Potatoes 3 tablespoons melted butter 3 tablespoons grated Parmesan cheese 2 medium potatoes Preheat oven to 400 degrees. Pour melted margarine in 8 x11 baking dish. Sprinkle Parmesan cheese over melted butter. Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture. Bake for 30-35 mins or till tender

Taco stroganoff

Taco stroganoff 1 small onion, chopped 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning mix 1/2 cup water 1 (14 1/2 ounce) cans corn, drained ( use type with diced peppers) 1 (8 ounce) packages cream cheese ( chive and onion flavor) 1 cup shredded cheddar cheese 8 ounces egg noodles, cooked and drained Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, -water and corn to beef mixture in pan; cook 1-2 minutes. Add cream cheese and cheddar; cook until it heated through and cheese melts. Serve over noodles or toss with noodles

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.

Caramel Apple Dump cake

Caramel Apple Dump cake 2 cans of apple pie filling (you can also use cherry, blueberry, etc.) •1 box of yellow cake mix 2 sticks of butter, melted (1 cup) 1/2 cup caramel sauce (like you would put on ice cream) 1/2 tsp cinnamon (optional) 1/2 cup chopped pecans (optional) Whipped cream for garnish (optional) In/ a greased 9×13 dish, mix apple pie filling and caramel sauce. You may add in the 1/2 tsp cinnamon if desired. Spread evenly in pan. Pour dry cake mix directly on top of the pie filing and spread evenly. Top with melted butter and pecans (optional). Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges. Serve with ice cream or whipped cream

Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies 2 boxes Jiffy Blueberry Muffin mix 4 oz. cream cheese 1 stick Butter ½ C. light brown sugar, firmly packed 2 eggs 1 ½ C. white chocolate chips Preheat oven to 325 degrees. Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.

Lemon Blossoms

Lemon Blossoms 18 1/2 ounces yellow cake mix 3 1/2 ounces instant lemon pudding mix 4 large eggs 3/4 cup vegetable oil Glaze : 4 cups confectioners’ sugar 1/3 cup fresh lemon juice 1 lemon, zest of 3 tablespoons vegetable oil 3 tablespoons water Preheat the oven to 350°F. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size). Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer–be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel. Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps 1 lb ground beef 1 tablespoon Worcestershire sauce (I used a little more to taste) 1 tablespoon ketchup 1 teaspoon dried minced onion pepper and salt to taste 5 flour tortillas (the larger ones) shredded cheddar cheese sliced tomatoes yellow mustard Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman). Grill wraps for about 5 minutes until cheese is melted.

Brown Sugar Meatloaf

Brown Sugar Meatloaf 1/2 cup brown sugar, packed 1/2 cup ketchup 1 1/2 lbs lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup saltine crumbs, finely crushed Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Easter Fruit Salad

Easter Fruit Salad 1⁄2 cup Grand Marnier or 1⁄2 cup orange juice 2 tablespoons orange marmalade 1⁄2 cup dried apricot, quartered 1 orange, grated zest and sectioned fruit 1 pineapple, peeled, cored and cubed 4 pints strawberries or 4 pints raspberries or 4 pints blueberries or 4 pints blackberries In a large bowl combine Grand Marnier, marmalade, apricots, orange zest and sectioned oranges and pinepapple. ***Can be made up to 1 day ahead and refrigerated.***. Wash berries, hull strawberies and half. Half anyother large berries otherwise leave whole. Toss berries with marinated fruit.


GARLIC BUTTER SALMON IN FOIL 1/2 cup unsalted butter, melted 1 tablespoon brown sugar 1 tablespoon lemon juice 3 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Kosher salt and freshly ground black pepper, to taste 2 pounds salmon 2 tablespoons chopped fresh parsley leaves Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes. Serve immediately, garnished with parsley, if desired


SAUSAGE, EGG & CHEESE BREAKFAST ROLL-UPS 5 eggs 1 can (8 oz) refrigerated crescent dinner rolls 8 fully cooked breakfast sausage links 4 slices (sandwich-size) Cheddar cheese Salt and pepper to taste Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs. Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un~greased cookie sheet. Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each. Bake 15 to 18 minutes or until golden brown

Peach Cake

Peach Cake 1 13x9 pan 1 package white cake mix 1⁄4 cup flour 1 teaspoon baking powder 1⁄2 cup chopped nuts 1 (21 ounce) can peach pie filling 3 eggs 1⁄2 teaspoon lemon extract 1⁄2 cup sugar 1⁄2 cup flour 1⁄4 cup butter, softened Preheat oven to 350. Combine first 7 ingredients in a large mixer bowl. Blend at low speed til moistened. Beat 2 minutes and medium. Spread into a greased and floured 13x9 pan. Combine remaining ingredients, sugar, flour and butter, in a bowl with a fork until crumbly. Sprinkle over the batter. Bake at 350 for 40-50 minutes until center springs back when touched. Serve slightly warm, with whipped cream.

Mexican Frito Pie

Mexican Frito Pie 1 lb. ground beef 1 med. onion, chopped 1 15.5 oz. can Chili beans 1 10 oz. can mild diced tomatoes with green chili's 1 15 oz. pkg. taco seasoning 1 pkg. Fritos chips 8 oz. shredded Colby jack cheese Brown ground beef, drain and add in onions and sauté till tender. Add in taco seasoning and diced tomatoes. Stir to combine and then add the chili beans and cook to heat through. Remove from heat and in a med. size casserole dish place a layer of hand crushed Fritos, then a layer of the meat filling top that with some cheese, repeat a second time ending with a final layer of Fritos on top. Bake at 350 degrees for 20 minutes, remove and top with a little more cheese. Return to the oven for 5 minutes longer. Serve over shredded lettuce.


STRAWBERRY SHORTBREAD PIE *For the Crust 1 1/4 c. flour 1/4 c. sugar pinch of salt 1/2 c. butter (room temperature..very important) *For the cream cheese whippy layer: 1 c. heavy whipping cream 8oz of cream cheese.. (room temp.) 1 1/4 c. powdered sugar 1 tsp vanilla *For the strawberry topping: 3 cups of sliced strawberries 1/2 c. powdered sugar 2 tsp. cornstarch 3 drops red food coloring To make your crust.. Preheat oven to 325.... mix your flour, sugar in a med. bowl... cut in the butter until crumbly.. then quickly combine mix it with your hands until it forms a dough... its ok if its a bit dry.... press evenly onto bottom and sides of 9" pie pan... don't press to hard.. bake for 20 to 25 min. Cool Completely To make the cream cheese layer: 1st whip your heavy cream until stiff. ... then set it in the refrigerator...In another bowl.. cream your cream cheese and 1 1/4 cup of powdered sugar until smooth.. 1 to 2 min...blend in vanilla...Fold the whipped topping in...***VERY IMPORTANT...Try not to eat it all.. ya it's that good...put the mixture in the cooled pie crust and smooth.. refrigerate. To make the strawberry topping... mix the sliced strawberries and 1/2 cup powdered sugar... Let Stand 30 min.... drain the juice.. SAVE it.... you need 1/3 cup if not enough add some water.. In a small sauce pan put juice, cornstarch and red food coloring... stir constantly till thickens...remove from heat... cool completely.. then combine with strawberries.. You can spread on pie now or wait till serving.. leave a bit of an edge so you don't make the crust soggy

Tuesday, March 28, 2017


MOUNDS LAYER CAKE Cake: 2 cups sugar 1 cup Dutch Process Cocoa Powder (I used Hershey's Special Dark) 1 3/4 cups all purpose flour 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup vegetable oil 1 cup buttermilk 3/4 cup boiling water Filling: 14 oz bag sweetened, shredded coconut 1 can sweetened condensed milk Frosting: 1 cup (2 sticks) salted butter, slightly softened 1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers) 1/4 cup heavy cream 3 cups powdered sugar Ganache: 1/2 cup semi sweet chocolate chips 1/2 cup heavy cream 1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup) Preheat oven to 350. Grease and flour three (9) inch round pans. If you only have two pans, just fill one pan a little more than the other. You will split the taller cake in half. Bake your cake: In the bowl of your mixer, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt. Add eggs, oil, and buttermilk and beat on medium speed for two minutes. Scrape sides of bowl and stir in boiling water. Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back until lightly touched. Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks to cool completely. Prepare filling: In a large bowl, combine coconut and sweetened condensed milk. Refrigerate until ready to use. Prepare ganache: In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth. Stir in corn syrup and refrigerate until slightly cooled and thickened. Prepare frosting: In the bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth. With the mixer set on low, slowly add powdered sugar. Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy. Assemble cake: Spread coconut filling between 3 layers (if you only made 2 cakes, split one in half). Frost with coconut frosting, and spoon ganache on top to the very edges of the cake, letting it drip down the sides. Garnish with a scoop of coconut filling if desired.

Mexican Brownies

Mexican Brownies 4 ounces unsweetened chocolate ¾ cup butter 2 cups sugar 3 eggs, slightly beaten 1 teaspoon vanilla 1 ½ teaspoons ground cinnamon ¼ teaspoon ground cayenne pepper 1 cup all-purpose flour Preheat the oven to 350 degrees. Line a 13x9-inch baking pan with foil, making sure that the piece of foil is large enough to allow the ends of the foil to extend up and over the sides of the pan. Spray the foil with non-stick cooking spray. In a large microwave-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted. Stir in the sugar. Blend in the eggs and vanilla, stirring to combine as much as possible (there may be some egg that doesn’t completely mix in – that is perfectly fine). Add cinnamon, cayenne and flour and mix thoroughly. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. (Do not over bake – these are very moist and fudgy brownies.) Let cool completely. When cool, use the foil to remove the brownies from the pan and onto a cutting board. Cut before serving

Chicken Cakes .

Chicken Cakes 1 pound boneless skinless chicken breast 1 pound boneless skinless chicken thighs 3 tablespoons butter 1 cup small diced red, yellow or orange bell pepper, but not green 1 cup small dice onions 1 pinch red pepper flakes (optional) 1 teaspoon poultry seasoning such as Bells 2 tablespoons fresh garlic, minced fine ½ cup crushed Ritz crackers ½ cup mayonnaise ¼ cup fresh Italian flat leaf parsley chopped fine 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 shakes Tabasco sauce (optional) ½ cup seasoned bread crumbs 2 whole eggs, beaten 1 tablespoon Dijon mustard 2 tablespoons oil for frying, divided 2 tablespoons butter for frying, divided Place breast meat and thigh meat in a food processor and process until the meat is ground down to about pea sized pieces. Try not to over process. Divide the mixture in half. In a large sauté pan, melt butter and over medium heat, sauté peppers, onions, pepper flakes and poultry seasoning for four minutes. Add garlic and cook for one more minute. Add half of the ground chicken meat and stir and cook until cooked through, about three minutes. Set aside to cool completely. In a large bowl place crackers, mayonnaise, parsley, salt, pepper Tabasco, bread crumbs, eggs and mustard. Mix to combine. Add raw chicken and cooled mixture from sauté pan and mix. Form the mixture into 18 balls and press to a disc shape and place on a tray lined with parchment paper. Place in the refrigerator to firm up for at least 30 minutes Heat a large grill pan over medium heat and add half the oil and half the butter. Once melted, place half the chicken cakes into the pan. Fry for about 3-4 minutes per side. Since we are dealing with raw chicken, I inserted a probe thermometer into the side of one of the cooked cakes to make sure it was at least 150 degrees F before removing to a platter. Repeat for second batch. Alternatively, if you have two grill pans you can cook all at once.

Monday, March 27, 2017


SOMBRERO DIP 1 pound 85% lean ground beef 1 onion, finely chopped 3 cloves garlic, minced 2 (15.5 ounce) cans kidney beans, drained and rinsed 2 cups shredded sharp cheddar cheese, divided 3/4 cup spicy ketchup 1 tablespoon chili powder 1 1/2 teaspoons kosher salt 1/4 teaspoon cumin 1/2 cup pimento stuffed green olives, chopped 1/2 cup jarred pickled jalapenos, chopped Sliced scallions, for garnish Preheat oven to 450 degrees. Bring a 10-inch oven safe skillet to high heat. Add beef, onion, and garlic. Crumble beef well and cook until it is no longer pink, about 5 minutes. Remove from heat. Add beans, and using the back of your spatula, mash them up a bit. Stir in half of the shredded cheese, ketchup, and spices. Top with remaining cheese, chopped olives, and chopped jalapenos, and bake until the cheese has melted and it is super bubbly, about 10 minutes. Top with sliced scallions, and serve with your chip or veggie of choice.

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti 1 lb chicken breast 1/2 pkg Velveeta Cheese 1 pkg steamfresh broccoli 1 pkg spaghetti noodles 1/2 cup milk Cook the broccoli in the microwave. Cook the spaghetti to whatever doneness you prefer.(I cooked to al dente). Cut chicken into cubes, whatever size you like. Brown them until the juices run clear. When the chicken is fully cooked, add the milk, and add the velveeta (I cut into chunks to melt easier) Once that is all melted, put the noodles in a 9×13 pan, add steamed broccoli, pour cheesy chicken goodness over the top of that. I added shredded cheese to the top but you don’t have to! Bake at 425 for 25 mins. You can add more milk if you want it creamier. Add different veggies if you don’t like broccoli.

Rice, Broccoli, & Cheese Casserole

Rice, Broccoli, & Cheese Casserole 1 cup rice, cooked 1 cup milk 10 ounces frozen broccoli, cooked 1/2 lb Velveeta cheese, cubed 1 small onion, diced 1 (10 3/4 ounce) cans cream of chicken soup 1 (4 ounce) cans mushrooms Mix everything in a big casserole dish. Bake at 375°F, for 45 minutes.

Hamburger Potato Cheese Casserole

Hamburger Potato Cheese Casserole 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick 2 -3 tablespoons chopped onions 1 lb ground beef ( really lean is preferable) salt and pepper Cheese sauce (the same one I use for macaroni and cheese) 2 cups milk ( I use skim) 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces shredded sharp cheddar cheese ketchup ( optional condiment) I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish. Preheat oven to 350. Brown hamburger and onion. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is – you can always salt it later if it needs it). Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired). Make Cheese sauce:. Melt 3 T butter in saucepan over med-high heat. Add 3 T flour, and the salt and pepper. Stir quickly to blend. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture. Reduce heat, stir till thickened and bubbly. Remove from heat and add shredded cheddar. Stir until cheese melts. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it’s well coated. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit. Even with the leanest ground beef, this can get little pools of grease on top – I just spoon these off. It doesn’t mean the whole thing is greasy – just cheesy.

Broccoli Casserole

Broccoli Casserole 2 eggs 1 cup mayonnaise 1 cup condensed cream of mushroom soup 2 (10 ounce) packages frozen chopped broccoli, thawed 1 cup shredded Cheddar cheese 1 onion, chopped 1/2 cup butter, cut into pieces 3/4 cup crushed buttery round crackers (such as Ritz Preheat an oven to 325 degrees F (165 degrees C). Beat the eggs in a mixing bowl; whisk in the mayonnaise, cream of mushroom soup, broccoli, Cheddar cheese, onion, and butter. Spoon into a 2 quart casserole dish; sprinkle with the crushed crackers. Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

BBQ and Chicken Casserole

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


MUSHROOM CHICKEN AND SAUSAGE CASSEROLE 3-4 cups diced cooked chicken 1 pound sausage 1 stalk celery, chopped fine 1 tablespoon onion, chopped 1/2 pound mushrooms, sliced 8 ounces cream cheese, softened 16 ounce bag frozen cauliflower, cooked well and drained 8 ounces cheddar cheese, shredded Salt 1/2 teaspoon pepper Paprika, optional Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9×13″ baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned.

Sausage and Hashbrown Casserole

Sausage and Hashbrown Casserole 1 pound breakfast sausage 3 cups shredded potatoes, drained and pressed 1/4 cup butter, melted 12 ounces mild low fat Cheddar cheese, shredded 1/2 cup onion, shredded 1 (16 ounce) container small curd cottage cheese 6 jumbo eggs Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch square baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.


PINEAPPLE NILLA DIP 8 whole Nilla wafer cookies 1 (8 ounce) package cream cheese, softened 1 (20 ounce) can crushed pineapple, drained and squeezed of its liquid 1/2 cup powdered sugar 1 teaspoon vanilla Nilla wafers, for serving Blend the Nilla Wafers in a food processor until finely ground. In a medium bowl, with a handheld mixer beat together the cream cheese, pineapple, powdered sugar, Nilla wafer crumbs, and vanilla until well combined. Chill in the refrigerator for at least one hour. Serve with Nilla wafers and enjoy

Pork Chop Supreme

Pork Chop Supreme 4 boneless Pork chops 4 thinly sliced medium potatoes 1 envelope Lipton onion soup mix 1 can cream of mushroom 1/4 cup milk Salt and pepper to taste Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.

Best ever meatloaf

Best ever meatloaf 1 egg 1/2 pounds ground beef 14 ounce, can diced tomatoes with green chile peppers 1 sleeve buttery round crackers , crushed 1 ts onion flakes +1/2 ts ground black pepper 1/2 ts garlic powder+1/2 ts seasoned salt Preheat an oven to 375 degrees F. Beat the egg in a mixing bowl, then add the ground beef, crushed , and crackers tomatoes. Season with onion flakes, garlic powder, pepper, and salt . Mix until evenly combined. Pack into a 9×5 inch loaf pan. Bake in the preheated oven until no longer pink in the center, about 1 hour.


CROCKPOT RANCH PORK CHOPS Package of boneless or bone in pork chops 1 can of Cream of Chicken soup 1 packet dry Ranch dressing mix In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours.


HAWAIIAN STYLE TERIYAKI CHICKEN 3 pounds chicken thigh ( boneless, skinless ) 1 cup soy sauce 1 cup water 1 cup sugar 5 clove(s) garlic ( 3-5 cloves, crushed ) 1 ginger root ( 2-3 slices, cut thin and lengthwise ) This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it’s hard to stir, you need to add more sauce. Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later. After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.


SOUTHERN FRIED CORNBREAD 2/3 cup cornmeal 1/3 cup self rising flour 1/3 cup low fat buttermilk 1 large egg oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like) Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil.

Homemade Pan Release {Baking Spray}

Homemade Pan Release {Baking Spray} I use a brush to coat pans 1 cup flour 1 cup shortening 1 cup oil (I used canola) Place all ingredients in medium bowl and whisk well by hand. The mixture will be smooth and creamy. Store in airtight container in refrigerator. When ready to use: Dip a pastry brush into mixture and spread over bottom and sides of cake pan.

Strawberry-Pretzel Icebox Pie

Strawberry-Pretzel Icebox Pie 2 cups finely crushed pretzel sticks 3/4 cup butter, melted 1/4 cup firmly packed light brown sugar 2 cups sliced fresh strawberries 1 (14-oz.) can sweetened condensed milk 1/2 (8-oz.) package cream cheese, softened 4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package) 2 cups whipping cream, divided 1/3 cup granulated sugar Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes). Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

Sunday, March 26, 2017

Cheesy Hash Brown Chicken Casserole

Cheesy Hash Brown Chicken Casserole 2 (20 oz) bags Simply Potatoes® Shredded Hash Browns 2 c. shredded Colby Jack Cheese 1 tsp salt 3/4 tsp pepper 2 c. sour cream 1 (10.5 oz) can cream of chicken soup 1/3 c. milk 1 lb cooked, shredded chicken 2 c. crushed corn flakes 3 Tbsp butter, melted Preheat oven to 400 degrees. In a large bowl mix together hash browns, cheese, salt, pepper, sour cream, cream of chicken soup, milk, and chicken. Place in the bottom of a lightly greased 9x13'' pan. In a small mixing bowl mix together corn flakes and butter. Sprinkle over hash brown mixture. Baked for 1 hour or until top is golden brown.

Saturday, March 25, 2017


FRESH STRAWBERRY PIE 2 (9 inch) unbaked pie crusts 1 1/4 cups white sugar 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 4 cups fresh strawberries 2 tablespoons butter Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan. Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges. Bake for 35 to 45 minutes, or until the crust is slightly browned.

Friday, March 24, 2017


SWEET GARLIC CHICKEN 4 medium boneless, skinless chicken breasts (about 4 oz each) 1 tsp salt 2 tsp pepper 1 tbsp. dried basil 1 tbsp. olive oil 5 garlic cloves, minced 4 tbsp. brown sugar Preheat oven to 400 Line a rimmed baking sheet with foil and then spray with nonstick spray Season chicken on both sides with salt, pepper and dried basil and place on prepared baking sheet In a medium saucepan heat olive oil until shimmering Add in minced garlic and let cook until soft & fragrant, about 2 minutes Remove oil from heat and stir in brown sugar until smooth Evenly spread brown sugar mixture over the top of each chicken breast Bake for 30 - 40 minutes or until juices of chicken run clear Serve & ENJOY


STRAWBERRY POKE CAKE Directions:Cake: 1 (15.25 oz) boxed white cake mix 1 cup boiling water 1 (3 oz) box strawberry flavored Jell-o 1/2 cup cold water Frosting: 1 (8 oz) tub Cool-Whip non-dairy whipped topping 1 (8 oz) package cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla Topping: 1 pound strawberries, cut into triangles Make cake as directed on the back of the box for a 9"×13″ pan. Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered. Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake. Cover the cake with plastic wrap and refrigerate for three hours. Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake. Top with strawberries and keep in the fridge until ready to serve.

Thursday, March 23, 2017

Slow-Cooker Chicken Broccoli Lasagna

Slow-Cooker Chicken Broccoli Lasagna 1 bag (12 oz) Green Giant™ Steamers™ Select® frozen broccoli florets 3 cups chopped cooked chicken 3 1/2 cups shredded Italian cheese blend (14 oz) 3/4 teaspoon freshly ground pepper 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (10 3/4 oz) condensed cream of mushroom soup 1 container (8 oz) sour cream 1 package (8 oz) sliced fresh mushrooms (about 3 cups) 9 uncooked lasagna noodles 1 cup freshly shredded Parmesan cheese (4 oz) Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli. Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese. Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.

Peanut Butter Crunch Dip

Peanut Butter Crunch Dip Ingredients: 1 cup of Greek Plain Yogurt 1/2 cup of Crunchy peanut butter Combine the two ingredients and mix well. Chill for an Hour. Serve with your favorite fruit.

Jumbo Shrimp Parmesan

Jumbo Shrimp Parmesan 12 jumbo shrimp (10 to 12 per lb) 2 tablespoons olive oil 1 clove minced garlic salt and pepper 1/2 cup unseasoned breadcrumbs 1/4 cup grated parmesan cheese 2 tablespoons melted butter 1 medium lemon, cut in wedges Preheat oven to 475 degrees. Peel and devein shrimp, leaving tails intact. Mix together olive oil, garlic and salt and pepper in a bowl. Add shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour. In shallow bowl, combine bread crumbs and Parmesan cheese. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan. Drizzle with melted butter. Place pan on the center rack of oven and bake for 10 minutes or until done. Serve immediately with lemon wedges


TWISTED CHICKEN POT PIE 1 can (8oz) of refrigerated crescent dinner rolls 2 cups of cooked chicken (cubed) 1 16 oz bag of frozen mixed vegetables 1 can of cream of chicken soup- reduced fat/reduced sodium (10 3/4 size can) 1 can of cream of mushroom soup- reduced fat/reduced sodium (10 3/4 size can) Mix frozen vegetables, soups and cooked chicken in a large bowl. Pour onto greased 13x9-inch glass baking dish. Unroll dough into 2 long rectangles and press perforations to seal. Place rectangles over chicken mixture and pinch center edges to seal. Press outside edges of dough to edges of baking dish. Bake at 350 F for 25-30 minutes or until top is golden brown.


CREAMY CHICKEN & RICE CASSEROLE 2 cups rice (uncooked) 2 Tbs butter 2 celery ribs, chopped 1 medium onion, chopped 2 1/2 cups chopped cooked chicken 1 (10 3/4 oz.) can cream of mushroom soup 1/2 cup sour cream (lactose free) 1/2 c. Unsweetened almond milk 1/4 tsp sea salt 1 tsp. black pepper 2 cups Habanero shredded cheese 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken (salt reduced) Prepare rice according to package directions, but you must reduce the amount of water by 1/8 cup. Let it sit off the heat for 5 minutes after cooking to let some of the excess water get absorbed. Melt the butter in a large skillet over medium heat; sauté the celery and onions until soft. Preheat oven to 350 degrees F. Prepare Stove Top stuffing according to package directions. In a large bowl, stir together the soup, sour cream, milk, salt and pepper. Add the celery and onions, chicken, 1 1/2 c. of the cheese, and the cooked rice, strain away the excess liquid from the rice before adding. Transfer to a greased casserole dish and top with the stuffing. Bake, uncovered, for 35 minutes. Sprinkle with the remaining cheese and bake 5 more minutes. Remove, let rest for 5 minutes and enjoy

Creamed Ground Beef SOS

Creamed Ground Beef SOS 1 lb lean ground beef 1⁄4 cup chopped onion 1⁄4 cup flour 1 teaspoon beef bouillon powder 3⁄4 teaspoon salt, to taste fresh ground black pepper, to taste 1⁄4 teaspoon garlic powder or 1⁄4 teaspoon granulated garlic 1⁄4 teaspoon onion powder (optional) or 1⁄4 teaspoon granulated onion (optional) cayenne powder, to taste 1⁄2 teaspoon Worcestershire sauce 2 1⁄4 cups milk In a large skillet over medium heat, brown the ground beef and onion. Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using). Saute all together until flour is absorbed, about 5 minutes. Gradually stir in the Worcestershire sauce and milk. Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes. Serve over toast, biscuits, noodles, rice, or potatoes. Note: when I'm needing to avoid bread or noodles,

Tuesday, March 21, 2017


BAKERY STYLE FUDGE BROWNIES 1 C All Purpose Flour 1 1/2 TSP Baking Powder 3/4 TSP Salt 2 C Semi Sweet Morsels, melted 1 C Unsalted Butter 2 C Sugar 6 Large Eggs 2 TBSP Vanilla Extract (I LOVE vanilla!) 1 C Semi Sweet Morsels *optional PREHEAT oven to 350. In a large bowl whisk together flour, baking powder and salt. In a separate large mixing bowl whip together butter and eggs one at a time until combined. Adding in vanilla extract and semi sweet morsels at the end. Place on a 11x17 lightly greased baking sheet and bake for 25-25 minutes depending on your oven. You'll see the crust set up nicely and the middle a little under baked. That's the softness of the brownie. If you prefer a more cake like brownie bake for an additional 5-10 minutes. HOMEMADE FUDGE ICING RECIPE 5 TBSP Sugar 5 TBSP Water 2 TBSP Corn Syrup 1 C Unsweetened Cocoa Powder 2 TBSP Vegetable Oil 2 TBSP Vegetable Shortening 4 TBSP Corn Syrup (honey or golden syrup works too) 2 Sticks of Unsalted Butter 2 TSP Vanilla Extract 8 C Powdered Sugar 4-6 TBSP Cold Water In a small saucepan combine the first 3 ingredients to make a simple syrup. You will want to boil the ingredients for 2-3 minutes over medium high heat. Next place the simple syrup into a bowl and allow place in freezer to cool. Using a Kitchen Aid mixer with the paddle attachment add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass. It will be thick and odd, but, it's ok! Next add the Vegetable Oil and Solid Vegetable Shortening ensure to combine all the ingredients. You may need to use a spatula and scrape down the sides of your bowl. Add the corn syrup and the softened butter mixing until smooth. Place sifted confectioners sugar all at once and mix on low until smooth. Slowly add the cold water 1 tablespoon at a time until you reach the desired consistency. * You can use a hand mixer, be sure to add small amounts of powdered sugar at a time.


HOMEMADE GRANOLA A super simple and yummy granola can it not be good, it has chocolate?!? You to top on pancakes, yogurt, mix into popcorn or just use as a snack. 1/2 C Honey 1/2 C Peanut Butter 1 C Brown Sugar 2 1/2 C Oats 1 1/2 C Granola 1 TSP Ground Cinnamon 1 C Semi-Sweet Chocolate Morsels In a large bowl whisk honey and peanut butter. Add in sugar, oats, granola, ground cinnamon and stir. Add in chocolate morsels mixing until incorporated.


CINNAMON BREADSTICKS YIELDS 16 2 C Warm Water Dough ** Makes 1 Large Pizza & Breadsticks 1 TBSP Yeast 1 TBSP Salt 5 C Flour 1-2 TBSP Olive Oil 4 TBSP Butter, Melted Cinnamon & Sugar Mixture 6 TBSP Ground Cinnamon 3 TBSP Sugar I Start by adding the warm water and yeast to your mixing bowl. Allow to sit for 5 minutes so that the yeast can proof. While you are waiting for the yeast to do it's thing place flour and salt into a large bowl. Once the yeast has proofed 2 ½ cups flour with proofed yeast and mix well in Kitchen Aid with a dough hook. Add additional 2 ½ cups flour and knead until smooth. Next place the bowl with plastic wrap. You will want to let the dough rest for 15 to 20 minutes. Grab your baking sheet and coat it with olive oil. This is to ensure the dough won't stick to the pan. Preheat your oven to 375 degrees. Grab the dough from the bowl and add more flour as needed (a little at a time) to alleviate the stickiness of the dough if needed. Split dough in half and roll each ball of dough onto a floured surface. Knead a few times to ensure the dough is a uniformed ball. Now it's time to roll into a pizza and breadsticks! With your pizza dough roll out into the shape of your pan & create your pizza. For the Cinnamon Breadsticks roll the dough into a rectangle. Then using a pizza cutter cut the dough in half length wise and then vertically every 1" or so. This will be the size of your breadstick. Next top each breadstick with a brush of melted butter topped with the cinnamon and sugar mixture. Bake Breadsticks for 15-22 minutes, until they have risen and baked through. They'll ne a beautiful golden color.


CROCK POT CHICKEN OVER RICE 2-4 Boneless Skinless Chicken Breasts 2 Cans Cream Of Mushroom Milk Salt and Pepper to taste 3 c Cooked Rice Place the chicken breasts into your Crock Pot. Spoon out cream of mushroom soup over the top of the chicken breasts. Using soup can fill twice with milk, pouring over the soup. Turn Crock Pot on low and let cook for 6-8 hours. Cook rice according to directions. I do 3 c of boiling water to 3 1/4 Minute White Rice. While rice is cooking shred or dice your chicken and place back into the crock pot giving it a nice big stir. Taste and add salt and pepper to your families taste.




HOMEMADE CINNAMON AND SUGAR POPCORN 3/4 C Coconut Oil 3/4 C Pure Cane Sugar 3 TSP Cinnamon 5 C Popcorn PREHEAT oven to 350. Place popcorn on large bar pan. In the Classic Batter Bowl, whisk together Coconut Oil, Sugar and Cinnamon. Drizzle Cinnamon mixture over popcorn, tossing together until coated. Bake in oven for 6-8 minutes until heated. Remove, let cool.


QUICK & EASY CINNAMON PRETZELS 3/4 C Coconut Oil 3/4 C Pure Cane Sugar 3 TSP Cinnamon 1 15 oz. Bag Pretzel Twists PREHEAT oven to 350. In a Large Batter Bowl mix together coconut oil, sugar and cinnamon. Stir in pretzel twists until incorporated. On Large Bar Pan spread pretzels evenly. Baking 15-20 minutes until mixture has dried. Allow to cool before serving.


AVOCADO WITH CUCUMBER SALSA 2 ripe avocados, peeled, halved, and pitted 1 large cucumber, peeled, coarsely chopped 2 tablespoons finely diced red onion 1 tablespoon finely chopped cilantro 1 teaspoon fresh lemon zest 1 tablespoon fresh lemon juice 1 tablespoon apple cider vinegar ½ teaspoon cumin pinch of kosher salt fresh ground black peppercorn to taste lemon wedges Plate avocados and set aside Combine all other ingredients in small mixing bowl and gently stir. Scoop salsa into cavity of avocado halves. Garnish with lemon wedges


HONEY SOY CHICKEN LEGS 2 1⁄2 lbs chicken legs 2 tablespoons olive oil 1⁄2 cup low-sodium soy sauce 1 /4 cup ketchup 3⁄4 cup honey 2 -3 garlic cloves, minced salt and pepper Preheat oven to 375 degrees F. or 180 degrees C. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.


BRUSSELS SPROUTS WITH FENNEL 1 lb Brussels Sprouts, washed and halved 1 bulb fennel, washed and sliced into ½" wedges. Reserve some fronds for garnish. 3 slices bacon, coarsely cut ¼ cup white onion, coarsely diced 1 clove garlic, thinly sliced 1 pinch kosher salt fresh ground black pepper Parmesan cheese for garnish (optional) fennel fronds, chopped, for garnish (optional) Fill 6 quart sauce pan with water and bring to boil. Place Brussels sprouts in water for 2-3 minutes, taking are to not over-cook them. Remove from heat, drain in sink, and set aside. In large sauté pan fry bacon pieces over medium high heat, drain excess grease. Add fennel wedges, and stir for about 5 minutes at same heat level until lightly brown. Reduce heat, add onion and garlic and stir for another minute or so until they are soft and translucent. Add Brussels sprouts and salt and pepper. Continue to sauté for 3-5 minutes, stirring frequently. Serve hot. NOTES These can be prepared an hour or so ahead and kept in pan over very low heat. Do not completely cover pan while waiting to serve or this will cause the Brussels sprouts to overcook in steam and become soft and mushy. In lieu of bacon, panchetta, pepperoni, or sausage, (turkey or pork) are all good alternatives to add a little flavor. Or, just a tablespoon or so of olive oil or butter.


LEMON-DILL POTATO SALAD 2½ to 3 lbs. medium baby new potatoes, unpeeled and quartered. 1 cup frozen green peas ¾ cup finely chopped red onion 3 tablespoons fresh dill, chopped 2 tablespoons fresh chives, chopped 2 cups mayonnaise ⅛ cup (1/2 lemon) fresh lemon juice 2 tablespoons milk 2 teaspoons sugar kosher salt and fresh ground peppercorn, to taste. Quarter potatoes and place in large sauce pan with salted water. Bring to boil and cook for 15 to 20 minutes over medium heat, until tender. While potatoes are boiling, put peas in colander and place over sauce pan for 45 seconds to blanch. Remove potatoes from heat when finished cooking, drain and allow to cool. In large mixing bowl combine remaining ingredients, stir thoroughly. Gently fold in potatoes using large rubber spatula, gently scraping sides of bowl and incorporating potatoes into other ingredients. Garnish with dill sprigs and serve.


FRENCH TOAST CASSEROLE 5 eggs 2 cups milk 4 - 5 cups bread, cubed or torn in one inch squares 1 cup maple syrup 3 tablespoons sugar 1½ teaspoon cinnamon 1 teaspoon vanilla ½ teaspoon salt Preheat oven to 425 degrees F. Oil a 9 x 13 inch baking dish. Pour half the maple syrup in the bottom of the baking dish. Place all of cubed or torn bread in the pan, distribute evenly. In a mixing bowl, beat the eggs, add remaining ingredients except for maple syrup. Mix contents of bowl together, creating a basic custard. Pour custard over bread, again distribute evenly. Pat-down bread so that it soaks up the liquid, ensuring all the bread is moist. Using reaming ½ cup maple syrup, evenly coat the top of the casserole. Place in oven for 30 to 40 minutes until puffed and golden brown. Serve with additional syrup, if desired. NOTES Consider using raisin bread. Leftover buns work great, for the bread. Add other goodies to the custard such as craisins or walnuts. Garnish with powdered sugar Serve with fresh berries

Warm Jalapeno-Shrimp Dip

Warm Jalapeno-Shrimp Dip 8 oz Neufchatel cream cheese room temperature 2 tbsp light mayonnaise 1 4 oz can can tiny shrimp drained 1/4 cup very finely diced onion 1/4 cup finely chopped pickled jalapeno peppers adjust to taste 1/4 tsp garlic powder 1/4 tsp Old Bay seasoning 1 pinch kosher salt 3 tbsp jalapeno juice (from the jalapeno jar) 1 bag Tortilla chips Mix all ingredients together, except the juice, until well combined. Use the juice to adjust the consistency and thin the mixture out a bit. Put the prepared dip into a microwave safe serving dish and zap for 2 minutes, stirring once. Dust with a little more Old Bay. Serve warm with tortilla chips.

Garlic Stuffed Articokes

Garlic Stuffed Articokes 4 small artichokes, trimmed, rinsed 1 small lemon- juiced 2 tsp. table salt 4 garlic cloves- sliced 2 Tbsp. grated pecorino cheese 3 Tbsp. plain breadcrumbs 1 tsp. dried parsley 1/4 tsp. garlic powder fresh cracked pepper 4 tsp. extra-virgin olive oil 3/4 cup water 1/2 cup vegetable broth Take each artichoke and snap off to break some of the outer leaves, discard them. Cut about quarter of the tops off, and discard. Then cut the stems, and peel skins of each stem. Place artichokes and stems into a bowl of water and lemon juice. Sprinkle table salt over the artichokes while submerged in water. In a small bowl, mix breadcrumbs, pecorino cheese and dried parsley. Set aside. Note: If the center of the artichoke has purple tips, take your scissors and cut the purple tips out and discard them. Keep artichokes soaking in water for about 5 minutes or so. Drain and rinse each artichoke, shake out the excess water. Begin to stuff the outer leaves by pushing slices of garlic inside each artichoke, include one slice of garlic inside the center. Then begin to spoon some breadcrumb mixture and stuff each artichoke, dividing the mixture evenly among all four artichokes. Top with some fresh cracked pepper on top of each. Gently pour the water and vegetable broth, (the liquid should be around 1-inch to 1+1/2-inch surrounding the artichoke). Drizzle the tops of each artichoke with about one teaspoon of olive oil to moisten the breadcrumbs and tops. Cover with a lid. Place on stove-top on medium heat and bring liquid to a boil. Lower the heat, and simmer on low heat for 25 to 30 minutes, or until a fork can easily slide through the center of the artichoke. Turn off heat, and let stand for additional 10 minutes. Gently remove and transfer chokes and stems to a plate. Serve warm.

Stuffed Taco Shells

Stuffed Taco Shells 1 - 1.5 lbs ground beef 1 envelope taco seasoning 2/3 cup water 4 oz cream cheese 1 box jumbo shells 2 cups salsa divided 2 cups shredded cheese 2 cups taco sauce 3 green onions optional garnish Preheat oven to 350 degrees F. Brown ground beef over medium heat, in large skillet. Add taco seasoning and water. Bring to a boil, reduce heat to low and stir in cream cheese until melted and completely blended. Allow to cool to room temperature. Prepare shells as directed on box, being sure to not over-cook. Drain shells and place on baking sheet so the don't stick together. Use 1 cup of salsa and spread evenly over the bottom of a 9 x 13 inch baking pan. Reserve remaining salsa. Using a teaspoon, carefully stuff shells with taco beef mixture. Place each shell in pan, atop salsa. Drizzle the taco sauce evenly over the shells. Cover the baking dish with foil and bake for 30 minutes. Remove from oven, spread shredded cheese over shells and bake, uncovered, for 15 more minutes. Remove from oven, garnish with green onions and remaining salsa, serve immediately. Notes For some added crunch and fun, add a handful of crushed nacho chips on top of the shells, prior to adding the cheese.

Coconut Lemon Cake

Coconut Lemon Cake Cake 2 (18 ounce) white cake mix 2 (3 ounce) packages instant vanilla pudding 2 cups water 1 cup Crisco cooking oil 8 eggs 2 teaspoons vanilla 1 teaspoon almond flavoring Lemon Filling 4 tablespoons butter 1/2 cup sugar 4 tablespoons cornstarch 1/2 teaspoon salt 1 1/2 cups water 4 egg yolks 3/4 cup lemonade concentrate Frosting 12 ounces cream cheese 1 1/2 cups sugar 16 ounces Cool Whip 1 (12 ounce) packages angel flake coconut Preheat oven to 350 Mix all ingredients for cake; Pour 2 heaping cups of batter into each of 4 round pans, sprayed with pam. (you can make cupcakes with leftover batter). Bake 18-23 minutes at 350. Do not overcook. Turn onto wax paper; and cover with cloth and gently press down on each layer to make them level. Leave covered with cloth and let cool completely. Lemon Filling: Melt butter; blend in sugar, cornstarch and salt. Gradually stir in water. Cook, stirring constantly until mixture thickens. Mix egg yolks with lemonade. Stir small amount of hot mixture into egg mixture. Stir lemonade mixture into hot mixture; bring to a boil, stirring constantly. Cool completely. Frosting: Mix cream cheese and sugar together (with mixer) until fluffy. Fold in Cool Whip. On cake plate, put layers together with lemonade filling. Frost top and sides with frosting. Press angel flake coconut on sides and top of frosted cake. (Keep refrigerated).

Roasted Shrimp & Broccoli

Roasted Shrimp & Broccoli Heat the oven to 200 (425.f) On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.) Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges

Monday, March 20, 2017

Jalapeno Cheddar Burgers

Jalapeno Cheddar Burgers 2 oz cheddar cheese 2 cloves garlic (diced) 1 jalapeño (diced) 2 oz cream cheese 1 lb ground turkey 2 tbsp onion (diced) Salt Pepper In a small bowl, combine cheddar cheese, garlic, jalapeño and cream cheese. Use a spoon to mix the ingredients together. Set aside. In a separate bowl, mix ground turkey, onion, salt and pepper together. Divide the meat mixture into three equal servings. Form hamburger patties. Divide the cheese mixture evenly in the center of each patty. Use a spoon to spread it out. Fold the ends of the ground turkey inward to cover the cheese. Heat a generous amount of olive oil in a skillet. Sauté the burgers until they’re cooked to your desired liking. Serve on a hamburger bun along with your favorite toppings or eat these mouth-watering patties on their own.

Crockpot Pork Chops

Crockpot Pork Chops 1/2 cup light brown sugar, packed 1/2 cup ketchup 1/4 cup low sodium soy sauce 1-3 tablespoon red chile paste (I used Gourmet Garden) 1 teaspoon minced garlic 1 teaspoon black pepper 1/2 teaspoon kosher salt 3-5 pounds boneless pork chops (thick cut 1"- 1 1/2") 1/4 cup cornstarch Add ingredients (except pork chops and corn starch) in a 6-quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 6 hours. After 6 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake the living tar out of it, to create a slurry. Add the slurry to the crockpot. Stir and cover, cook 1 more hour. Serve and enjoy! NOTES: Add chili paste according to your desired heat level. We used 3 tablespoons as we like a little kick. If you prefer it more mild add less, or omit it altogether. It is fabulous either way.


CROCK POT CARNITAS 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon crumbled dried oregano 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1 (4 pound) boneless pork shoulder roast 2 bay leaves 2 cups chicken broth Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.


SOUTH OF THE BORDER MAC & CHEESE 2 1/2 cups rotini pasta 1 (12 fluid ounce) can evaporated milk 8 ounces American cheese, cut into cubes 4 ounces shredded sharp Cheddar cheese 1 (4 ounce) can diced green chile peppers, drained 2 teaspoons chili powder 2 tomatoes, seeded and chopped 5 green onions, sliced Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker. Cook on High, stirring twice, for 2 hours. Stir tomatoes and green onions through the pasta mixture. Continue cooking until the tomatoes are hot, 5 to 10 minutes.


CROCK POT GENERAL TSO'S CHICKEN 4 boneless skinless chicken breasts 1/2 cup water 3 T hoisen sauce 2 T soy sauce 1/2 cup brown sugar 3 T ketchup 1/4 tsp dry ginger 1/2 tsp crushed red pepper (more or less to liking) 1 T cornstarch In a mixing bowl, mix together water, hoisen sauce, soy sauce, brown sugar, ketchup, ginger, and crushed red pepper. If you aren't using a liner for your crockpot, spray crockpot with cooking spray and add chicken. Add sauce on top. Cook for 4-6 hours on low. Remove chicken and cut into chunks. Whisk cornstarch in the sauce to thicken it up. If it isn't quite to desired thickness, slowly add more cornstarch teaspoon by teaspoon. But be careful because it can thicken up fast. Add chicken back to the crockpot and allow to heat through for another 15 minutes. Serve over hot rice and garnish with toasted sesame seeds if desired


SLOW COOKER BROCCOLI & BEEF 1 beef bouillon cube 1 cup warm water 1/2 cup soy sauce 1/3 cup brown sugar 2 cloves garlic, minced 1 tablespoon sesame oil 1 1/2 pounds beef sirloin, cut into 1-inch strips 2 tablespoons cornstarch 2 pounds broccoli florets, or to taste 2 cups cooked jasmine rice 1 tablespoon sesame seeds, for garnish (optional) Crumble beef bouillon cube into warm water in a bowl and stir to dissolve; add soy sauce, brown sugar, garlic, and sesame oil and stir to dissolve sugar. Put beef strips into a slow cooker crock. Pour sauce mixture over the beef. Cook on Low for 6 to 8 hours (or on High for 4 hours). Spoon 2 tablespoons liquid from the slow cooker into a bowl. Whisk cornstarch into the liquid and stir the cornstarch mixture into the liquid in the slow cooker until consistent in color. Cook on High until the sauce thickens, about 30 minutes. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Cook broccoli in covered steamer until tender, 2 to 6 minutes; add to sauce in slow cooker and stir to coat. Ladle broccoli beef over portions of cooked jasmine rice and garnish with sesame seeds.

Cheesy Bacon Wrapped Chicken Tenders

Cheesy Bacon Wrapped Chicken Tenders 6-8 chicken tenders 6-8 slices of bacon 2 tablespoons butter 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped green onion 1 cup shredded monterey cheddar cheese tony cachere's cajun seasoning (or a Cajun Seasoning of your choice) Heat Foreman Grill (you may pan-fry also). Sprinkle Cajun Seasoning generously on both sides of chicken. Wrap a slice of bacon around each chicken tender. Grill on the Foreman for 4 minutes (or pan fry 4 minutes each side). In a separate pan, saute your onion and bell pepper in the 2 T butter. Place chicken on top of sauteed vegetables. Cover and cook on med/lo for 20 minutes. Uncover (careful to watch for steam) and smother with the cheese. Cover and cook 10 additional minutes. Sprinkle with green onions.

Easy No Bake Banana Cream Pie Classic

Easy No Bake Banana Cream Pie Classic Ready Made Pie Crust 1 box Banana Cream Pudding (3.4 oz) 1 3/4 cup Milk 8 oz Cool Whip 3 Bananas Slice 2 bananas and layer in bottom of crust,Combine milk and pudding mix and whisk until thickened (about 2 minutes). Fold in 2/3 of whipped topping.Transfer to pie crust and chill for at least one hour. Top with remaining whipped topping and garnish with banana slices.

Death By Chocolate Poke Cake

Death By Chocolate Poke Cake FOR THE CAKE Butter, for greasing Flour, for pan 1 box chocolate cake mix, plus ingredients called for on box 1 14-oz. can sweetened condensed milk 1 c. semisweet chocolate chips, melted Chocolate shavings, for garnish FOR THE FROSTING 1 c. butter, softened 2 1/2 c. powdered sugar 3/4 c. cocoa powder 2 tsp. pure vanilla extract pinch of kosher salt 1/4 c. heavy cream (plus more if necessary) Preheat oven to 350º and butter and flour a 9"-x-13” pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 26 minutes. Poke cake all over with the bottom of a wooden spoon. In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into the holes. Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks). Spread frosting all over cake with an offset spatula and sprinkle with chocolate shavings

Sugar Cookie Bars

Sugar Cookie Bars Yields - 36 bars --Bars-- 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup, brown sugar 3 large eggs 1 large egg yolk 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 3 teaspoons cornstarch 1 1/2 cups rainbow sprinkles, divided --Frosting-- 3/4 cups butter, softened 2 cups confectioner sugar 1 teaspoons vanilla extract 1/2 - 1 teaspoon salt 3-5 tablespoons, whipping cream Food coloring, as desired --Bars-- Preheat oven to 350 Line a 9x13 pan with parchment paper, set aside In the bowl of a stand mixer cream together butter and sugars until light and fluffy Add in eggs, yolk & vanilla mixing until just combined, scraping down the sides as necessary In a medium bowl whisk together flour, salt, baking powder, cornstarch and 1 cups of the sprinkles Slowly add in flour mixture to butter mixture, until just combined, making sure to not over mix Press batter into prepared pan Bake for 24-26 minutes or until top and edges are lightly browned and center is set Remove from oven & let cool in the pan completely --Frosting-- In the bowl of a stand mixer, or large bowl, whip butter until light Slowly add in confectioners sugar, mixing until smooth, scraping down the sides as needed Add in vanilla & salt, mixing until just combined Add in cream, 1 tablespoon at a time, until desired consistency is reached (I used 3) Add 1 drop of food coloring (if using) at a time until desired color is reached Frost cookie bars and top with remaining sprinkles Cut and ENJOY!!


CONFETTI CHICKEN PASTA RECIPE Veggies & Pasta 16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions) 2 tbsp. olive oil, divided 2 Boneless Skinless Chicken Breasts, cut in 1″ cubes ¼ tsp. salt ¼ tsp. pepper ½ c. Onion, diced 2 cloves Garlic, minced 1 Yellow Bell Pepper, long thin slices (or red, yellow and orange…) 1 c. Broccoli florets 1 c. Asparagus, chopped in 1″ pieces 1 c. Grape tomatoes Cook your pasta and let it drain. (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl. Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies (broccoli, asparagus) saving the tomatoes until the very end. When everything is cooked, combine the veggies with the chicken in your big bowl. Now its time for the sauce! Spicy Cream Sauce 2 tbsp. butter 2 tbsp. flour 2 c. half & half 1/4 tsp. of red pepper flakes 1 c. Feta cheese ( or Parmesan) In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes. (We are making a roux) Slowly add in the half and half while stirring to prevent any clumps from forming. Sprinkle in the red pepper flakes and allow to simmer until you see boiling action. Stir periodically. When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melty. To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the goodies in. This makes enough for 4 people.


HOMEMADE BANANA PUDDING PIE 2 cups vanilla wafer crumbs 3 bananas, sliced into 1/4 inch slices 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 cups milk 3 egg yolks 2 teaspoons butter 2 teaspoons vanilla extract 3 egg whites 1/4 cup white sugar Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices. To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer. To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.


LEMON FUDGE 1-1/2 teaspoons plus 6 tablespoons butter, divided 2 packages (10 to 12 ounces each) vanilla or white chips 2/3 cup sweetened condensed milk 2/3 cup marshmallow creme 1-1/2 teaspoons lemon extract Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.


JELLY BEAN BARK 1 tablespoon butter 1-1/4 pounds white candy coating, coarsely chopped 2 cups small jelly beans Line a 15x10x1-in. pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set. Cut or break bark into pieces. Store in an airtight container. Yield: 2 pounds.

Cheesecake Cookies

Cheesecake Cookies 5 tablespoons butter, softened 1/3 cup brown sugar, packed 1 cup flour 1/2 cup sugar 1 (8 ounce) packets cream cheese, softened 1 egg 2 tablespoons milk 1 tablespoon lemon juice 1/2 teaspoon vanilla Heat oven to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares and may be served as is or your favorite pie filling may be spooned on the top.


PEANUT BUTTER AND JELLY BARS 1-1/2 cups all-purpose flour 1/2 cup sugar 3/4 teaspoon baking powder 1/2 cup (1 stick)cold butter or margarine 1 egg, beaten 3/4 cup grape jelly 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided Heat oven to 375°F. Grease 9-inch square baking pan. Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended. Reserve 1 cup mixture; press remaining mixture onto bottom of prepared pan. Stir jelly to soften; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir remaining 2/3 cup chips into reserved crumb mixture; sprinkle over top. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 16 bars.

Delicious Breaded Pork Chops

Delicious Breaded Pork Chops 3 cups crushed saltine crackers 2 cups grated parmesan cheese 1 tablespoon Italian herb seasoning 1/4 teaspoon garlic powder 1 cup butter, melted 6 pork chops Combine crushed saltines, parmesan cheese, italian seasoning and garlic powder together and mix well. Dip each chop in melted butter and then dredge in cracker crumb mixture, coating all sides thoroughly. Place chops in a 9x13 baking dish. Bake at 425 degrees for 30-40 minutes or until done.

Sunday, March 19, 2017

Delicious Chicken Salad

Delicious Chicken Salad 1 cup chopped cooked chicken 2 tablespoons mayonnaise salt and pepper 1/4 cup celery, thinly sliced 1/4 cup walnuts, chopped finely red grapes, seedless,very small Combine all ingredients. Enjoy!
CAULIFLOWER SALAD 1 head cauliflower, cut into small florets 1 red onion, chopped 1 green bell pepper, chopped 8 ounces shredded Cheddar cheese 1 1/2 cups cooked crumbled bacon 2 cups creamy salad dressing (such as Miracle Whip 1/2 cup white sugar Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.

Cream Cheese Apple Muffins

Cream Cheese Apple Muffins 1 (8 ounce) package cream cheese 1 1/2 cups sugar 4 eggs 1 cup milk 1/2 cup butter or 1/2 cup margarine, melted 2 teaspoons lemon juice 2 teaspoons vanilla 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups diced apples, peeled 1 cup bran flakes Topping 3 teaspoons sugar 2 teaspoons cinnamon In a mixing bowl, combine the cream cheese, sugar, eggs and milk, butter, lemon juice and vanilla. Beat until smooth. Combine the flour, baking powder, baking soda, and salt, stir in to cream cheese mixture just until moistened. Fold in apples and bran flakes. Fill greased or paper lined muffin cups 2/3 full. Sprinkle topping over. Bake at 375 for 20-25 minutes

Friday, March 17, 2017

Caramel Corn Pops Treats

Caramel Corn Pops Treats 1 box (12.5 oz) Kellog’s corn pops cereal 1 package (11 oz) Kraft caramel squares 1 cup (2 sticks) unsalted butter 1/4 tsp salt Line a 13x9x2" pan with foil and lightly brush butter the bottom and sides with butter (you can also use a large rimmed cookie sheet to make smaller squares). Unwrap caramel squares . In a large soup pot or dutch oven (at least 5 qt), melt together caramels, 2 sticks butter and ¼ tsp salt over medium low heat, stirring until butter is incorporated into caramel and mixture is smooth. Right away, add the corn pops (keep the cereal bag for step 3) and use a large spoon to stir until caramel is evenly distributed on cereal, scraping from the bottom to get all the caramel goodness. Right away transfer to the foil lined, buttered pan. Use the plastic bag to push the caramel corn pops around the pan to distribute them evenly, gently pushing down. Let stand at room temperature until cooled and set. Remove from pan using foil to help then cut into squares and serve.

Broccoli Salad Recipe with Creamy Lemon Dressing

Broccoli Salad Recipe with Creamy Lemon Dressing Ingredients for Broccoli Salad Recipe: 2 medium broccoli heads (stems included), chopped into bite-sized pieces 1 large carrot, grated 1 apple, cored and finely chopped ¼ medium red onion (1/4 cup), thinly sliced ½ cup pecans or walnuts, toasted ½ cup raisins or craisins Ingredients for Creamy Lemon Dressing: ½ cup mayo ½ cup sour cream 2 Tbsp fresh lemon juice ½ Tbsp sugar, or add to taste ¼ tsp sea salt Pinch of black pepper Chop broccoli into bite-sized pieces, grate carrot, chop apple and thinly slice onion and transfer into a salad bowl. Add toasted pecans and dried cranberries. In a small bowl, whisk together all salad dressing ingredients then add dressing into the salad to taste and toss to combine.

Oreo Marshmallow Brownies

Oreo Marshmallow Brownies 1 Box Brownie mix 16 Oreos, broken into chunks 1 CUP Marshmallow fluff 1 CUP Milk chocolate chocolate chips 4 Oreos, crushed Preheat oven to 350°F. Line a 9×13 baking pan with foil and spray with non-stick baking spray. Make the brownie mix according to the package directions. Spread 1/2 the batter in the prepared pan. Drop the marshmallow fluff by spoonfuls over the brownie batter. Sprinkle the Oreo cookie chunks over the top. Spread the remaining brownie batter over the top. Bake for 28-30 minutes. Cool completely.

Thursday, March 16, 2017

Strawberry Heaven

Strawberry Heaven 1 angel food cake 1 (16 ounce) container Cool Whip 8 ounces cream cheese 1 cup sugar, divided 1 teaspoon vanilla extract 1 quart fresh strawberries, sliced 3 tablespoons cornstarch 1 (3 ounce) package strawberry Jell-O gelatin dessert 1 tablespoon lemon juice 1 cup water Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside to cool slightly. Stir in sliced strawberries. Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9x13 inch pan (I use glass so you can see the pretty layers). Set aside. Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl. Beat until smooth. Stir in remaining Cool Whip. Spread evenly over cake layer. Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly. Refrigerate 2 to 3 hours before serving. Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

Bourbon Street Steak

Bourbon Street Steak 2 (10 ounce) top sirloin steaks Marinade 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 4 teaspoons chili powder 4 teaspoons minced garlic 1 1⁄2 teaspoons meat tenderizer (McCormick is good) 2 teaspoons paprika 2 teaspoons ground black pepper 1 teaspoon ground cayenne pepper 1 teaspoon onion powder 1⁄2 teaspoon oregano, ground 2 cups water Garlic Butter 3 tablespoons salted butter 1⁄8 teaspoon garlic powder 1 pinch salt On The Side 1 tablespoon olive oil 1 tablespoon salted butter 2 cups thinly sliced white onions (about 1/2 onion) 2 cups sliced white mushrooms 1⁄8 teaspoon salt 1⁄8 teaspoon ground black pepper Combine all marinade ingredients in a medium bowl. Pound steaks with a kitchen mallet until about 3/4-inch thick. Submerge steaks in marinade, cover and store in the refrigerator. This is effectively done in a sealable plastic bag. Marinade 12 to 24 hours. When your steaks have completed marinating, preheat a barbecue grill to medium/high heat. Blot steaks with paper towels to remove excess marinade. Grill the steaks for 3 to 5 minutes per side or until cooked as desired. For the garlic butter: Melt 3 tablespoons butter and combine it with 1/8 teaspoon garlic powder and a pinch of salt; set aside. For the side: Combine 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium/low heat. When the butter is melted add the sliced onion and saute for 2 to 3 minutes or until onion begins to soften. Add sliced mushrooms, salt and black pepper to pan and saute for another 2 to 3 minute or until onions and mushrooms begin to lightly brown. When the steaks are done, spoon a couple teaspoons of garlic butter over the top of each steak and serve with mushrooms and onions on the side.

Cajun Chicken Pasta

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

Teriyaki Slow Cook Ribs

Teriyaki Slow Cook Ribs -- falls off the bone good! Pork short ribs Pepper (to taste) Adobe (by Goya, sprinkle to taste) Teriyaki sauce Teriyaki sauce (drizzle, but don't drown the ribs!) Sprinkle condiments and drizzle teriyaki sauce over ribs to cover evenly. No need for salt at all, and do not drown the ribs in teriyaki sauce, just drizzle over evenly -- cover and set for low in crockpot for 4-6 hours! That's it and it literally soaks up all the flavors and seals it in! No mess, no fuss!

Wednesday, March 15, 2017

Braised Beef Pot Pie with Biscuit Topping

Braised Beef Pot Pie with Biscuit Topping For the braised beef 2½ to 3 lbs beef pot roast Blade or chuck roast work well salt and pepper to season ½ cup flour to dredge the beef cubes 3 to 4 tbsp vegetable oil 2 large onions diced 4 cloves minced garlic 4 tbsp butter 6 cups low sodium beef stock you can replace 2 cups of stock with an equal amount of stout beer or red wine if you like for an extra rich gravy 1½ tbsp dried thyme ½ tsp ground nutmeg ½ tsp salt 1 tsp coarsely ground black pepper 2 bay leaves ½ cup orange juice For the buttermilk biscuits,,OR use your fav biscuits pre made 2 cups all purpose flour 3 tsp baking powder ¼ tsp baking soda ¼ cup + 1 tbsp very cold salted butter cut in small cubes 1 cup buttermilk To prepare the braised beef Trim the beef roast of excess fat then cut it into 1½ inch cubes. Season the cubes with salt and pepper, then roll them in plain flour to coat them well. In a cast iron skillet, heat the oil over medium high heat and brown the beef cubes well in small batches. Do not crowd the pan with the beef or it will be harder to brown be drier when cooked. Transfer the browned beef to a covered roasting pan or dutch oven. Melt the butter in saute pan and add the onions and garlic. Saute over medium heat until the onions have softened but not browned, then add them to the roasting pan with the beef. Add the beef stock, thyme, nutmeg, salt, pepper, bay leaves and orange juice. Stir and cover the roasting pan tightly with aluminum foil before adding the lid. Cook in a 300 degree oven for 2 2/2 to 3 hours or until the beef is fall apart tender. Remove the cover and add the prepared biscuits to the top of the beef and gravy. Increase the heat to 375 degrees F and bake until the biscuits are baked through and golden brown on top. To prepare the biscuits In a food processor, blend together the flour, baking powder and baking soda. Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches. Using a sharp 3 to 4 inch biscuit cutter cut the biscuits out an place them on top of the beef and gravy to bake as instructed above. You can use a smaller biscuit cutter if you like but the baking time will be about 5 minutes less.

Deviled Egg Potato Salad

Deviled Egg Potato Salad 6 cups cooked potatoes cut in small chunks or diced. 6 hard boiled eggs 3/4 cup plain mayonnaise not salad dressing or salad cream 1/4 cup sweet pickle juice 1/2 cup roughly chopped sweet pickles 1/2 tsp coarsely ground black pepper 1/2 tsp salt 1/2 tsp turmeric 2 tbsp whole grain Dijon mustard 1 tbsp honey Cook the potatoes in salted water and let them cool completely, or at least until they are cool enough to handle. Chop them into small chinks or about a half inch dice. Hard boil the eggs for about 10-12 minutes. Drain off the boiling water, cover the eggs in cold water and let them cool for 10-15 minutes before peeling off the shells and cutting the eggs in half to remove the yolks to a small bowl. Chop the egg whites into small pieces and add to the chopped potatoes. Add about a tbsp of the mayo to the egg yolks and mash with a fork until the yolks and mayo form a smooth paste. Add the mashed egg yolks to the chopped potatoes along with all of the remaining ingredients. Toss together well until all of the potatoes are evenly coated in the dressing that forms. Cover and chill the potato salad for several hours or overnight before serving.

Super Simple Shrimp Scampi

Super Simple Shrimp Scampi One 350 gram pkg fresh linguine or fettuccine, cooked 1 ½ pounds large uncooked shrimp, peeled and de-veined 3 cloves minced garlic 6 tbsp butter 6 tbsp extra virgin olive oil Juice of ½ lemon 2 oz white wine Zest of half a lemon ¼ cup chopped fresh parsley ( or any other mild herb you prefer, tarragon, fennel leaves, cilantro, oregano.) ¼ tsp red chili flakes (optional) Salt and pepper to season Begin by melting butter with the olive oil in a saute pan over medium heat. Add the chopped garlic for just about 30 seconds before adding a single layer of shrimp. Season with salt and pepper. Do not crowd your pan. If you are cooking a large number of shrimp do them in smaller batches. Cook the shrimp for only about a minute per side, depending on the size. Be careful not to overcook the shrimp. Remove the shrimp from the pan and add the lemon juice,wine (and chili flakes if desired.) Cook the sauce down to about half and return the shrimp to the pan along with the herbs and lemon zest. Toss together for another minute or two before tossing in the cooked pasta. Serve with lemon wedges for garnish. Top with freshly grated Parmesan, Romano or Asiago cheese if desired.

Honey Dijon Pasta Salad

Honey Dijon Pasta Salad 3 cups cooked pasta, (i.e. fusilli, penne, rotini...) ½ cup finely diced red pepper ½ cup deseeded cucumber, diced small 3 tbsp Parmesan Cheese, finely grated ¼ cup toasted pine nuts (optional) For the HONEY DIJON SALAD DRESSING 1 lemon, juice and finely grated zest 2 tbsp whole grain Dijon mustard 2 tbsp Olive oil 3 tbsp honey ½ tsp dried oregano salt and pepper to season Whisk together all the ingredients for the dressing. Pour over the other ingredients and toss together well. Chill well. Keeps a couple of days in the fridge.

Lemon Spaghetti Salad

Lemon Spaghetti Salad 1 pound package of dry spaghetti ½ cup extra virgin olive oil ¾ cup freshly grated parmesan cheese Juice of 3 lemons Zest of one lemon, finely grated and minced ¼ cup chopped fresh mint (fresh tarragon or basil make good substitutes) Salt and pepper to season ½ cup chopped green onions Boil the spaghetti to al dente in salted water. Drain the spaghetti. Whisk together the remaining ingredients to make the dressing, and then toss together with the cooked spaghetti and serve hot or cold.

Seafood Shells and Cheese

Seafood Shells and Cheese 2 cups medium sized shell pasta (uncooked) One pound seafood (either Shrimp, Lobster, Crab, Scallops) 2½ cups whole milk 3 tbsp butter 2 tbsp flour ¼ tsp black pepper ½ tsp sea salt 4 ounces smoked Gruyere cheese, grated (You can substitute Asiago, Parmesan or Romano.) 1 tsp fresh chopped tarragon or dill 2 tbsp Dijon mustard (preferably whole grain) 4 ounces mozzarella 4 ounces Monterey Jack, Emmental, Swiss or Jarlsberg Cheese, your preference. For the Crumb Topping 1 cup cracker or bread crumbs (I use Ritz cracker crumbs) ½ cup ground almonds 2 tbsp melted butter 1 tsp chopped tarragon Pinch of cracked black pepper Cook the pasta in salted boiling water to al dente. Do not over cook it. Slightly undercooked would be preferable. Begin by lightly steaming the seafood. It is important not to over cook the seafood for this recipe. Under cooking it by 5 minutes or so is preferable because the seafood does get reheated and cooks somewhat in the oven as well. Shrimp and scallops can be used uncooked if you prefer. Uncooked large shrimp or medium size scallops or large chunks of cooked lobster, crab or cod or a combination of all work well. To prepare the sauce Scald the milk in the microwave or on the stove top to almost boiling. In a medium saucepan over medium heat, cook together the 3 tbsp butter, 2 tbsp flour, salt and pepper for 2 minutes. Whisking constantly, slowly pour in scalded milk. Continue to cook for 2 more minutes stirring constantly. Remove from heat and stir in the Gruyere cheese, tarragon and Dijon mustard. Set aside Grate the other cheeses, mix them together and set aside. Grease an 8-10 cup casserole dish well with butter (or 4 large individual gratin dishes) Place ⅓ of the pasta in the bottom of the dish. Pour on ⅓ the sauce. Scatter half the seafood over the surface. Repeat the layers ending with the grated cheese on the top. Mix all of the ingredients for the crumb topping together and sprinkle evenly over the grated cheese. Cover casserole dish and bake at 375 degrees F for 30 minutes. Uncover and cook for 15 minutes longer.

Strawberry Mascarpone Cream Cake

Strawberry Mascarpone Cream Cake For the Sponge Cake 6 large or extra large eggs room temperature is best 1 cup white sugar 1 tbsp vanilla extract 1 cup flour sifted 2 tbsp melted salted butter For the filling 1 cup whipping cream 3 tbsp icing sugar powdered sugar 1 tsp pure vanilla extract 1/2 cup mascarpone cheese 1 1/2 cups quartered fresh strawberries For the Strawberry Buttercream Frosting 3/4 cup sliced fresh ripe strawberries 4 tbsp white sugar 8 cups icing sugar powdered sugar 2 cups butter 1 tsp pure vanilla extract To prepare the Sponge Cake Preheat oven to 325 degrees Line the bottom of a 9 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink. In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color. Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated. Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter. Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate. Pour the batter into the prepared 9 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven. Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides. Be sure that you are holding the knife straight at a 90 degree angle, pressing it firmly against the side of the pan as you run it around the edge. This will ensure that you do not damage the sides and they will come out looking perfect in your presentation. Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake before placing it on the serving plate. Using a sharp serrated knife, cut the cake in half, horizontally to form 2 equal layers. To prepare the Filling Whip together the whipping cream, icing sugar, vanilla to firm peaks: Quickly beat in the mascarpone cheese until smooth. Finally fold in the quartered fresh strawberries. To prepare the Strawberry Buttercream Frosting For the strawberry puree begin by tossing together the strawberries and white sugar. Cover and set aside for at least an hour. This step helps to remove some of the moisture from the strawberries and intensify the color. Drain the strawberries but reserve the syrup. Puree the strawberries until smooth. Blend together the icing sugar and butter. When the mixture becomes sort of crumbly and the butter is broken up add the strawberry puree along with the vanilla extract. The frosting will be very stiff at this point so slowly add some of the reserved strawberry syrup, a tablespoon at a time and beating well until the frosting reaches a firm but spreadable consistency. Any leftover syrup can be brushed onto the cake layers before assembling the cake. Fill the two cake layers with the cream and strawberry filling then frost with the strawberry buttercream

No Bake Strawberry Chiffon Squares

No Bake Strawberry Chiffon Squares For the base ¾ cup melted butter 4 tbsp white sugar 3 cups graham cracker crumbs For the Strawberry Chiffon top layer 2 small packages strawberry jello 1 can sweetened condensed milk 1, 16 oz tub frozen strawberries in syrup, chopped small ¼ cup lemon juice ¾ cup boiling water 1 bag mini marshmallows (8 ounces or 250 grams) 16 ounces whipped cream, beaten to stiff peaks ( Some folks use Cool Whip instead) For the graham crumb base Mix together the butter, sugar and graham cracker crumbs. Lightly grease and line a 9x13 inch baking pan with parchment paper. Press the crumb mixture evenly into the prepared pan. Combine boiling water and jello, stir until dissolved. Add sweetened milk, lemon juice and strawberries, including the syrup. Fold in marshmallows and whipped cream. Spread over prepared base and chill until the jello has set. These can also be served frozen; in fact many people prefer them frozen and that's almost always how I serve them. They defrost pretty quickly, so I always store these in the freezer anyway. Notes This dessert takes very little time to prepare but is best made in advance to allow the jello to set or even the day before if serving as a frozen dessert. This is a very old recipe and I'm told that in many places the frozen tubs of strawberries in syrup are no longer available. Not to worry. Here's how to make a substitute About 1 pound fresh strawberries 1/4 cup water 1/2 cup sugar Simply clean and hull fresh strawberries and dice them small. Add them to a small saucepan with the water and sugar and bring to the boil for only a minute. Turn off the heat and let the mixture cool to room temperature or cooler.This should produce about 2 cups of strawberries in syrup as needed in the recipe.

Pina Colada Bars

Pina Colada Bars For the bottom layer 1¾ cups + 2 tbsp flour ¾ cup butter ⅓ cup brown sugar For the Middle Layer 4 cups unsweetened coconut 2 large egg whites 2 tsp vanilla extract 1 can (300 ml) sweetened condensed milk pinch salt 1½ cups diced fresh pineapple 2 tsp rum extract For the Rum Frosting ½ cup soft butter 2 cups icing sugar 2 tsp rum extract a few tbsp milk (enough to bring the frosting to a spreadable consistency. To prepare the bottom layer Crumble together the flour, butter and brown sugar with your hands or pulse together in a food processor. Press into 9x13 inch pan, lined with parchment paper. Bake at 350 degrees for 12 minutes. To prepare the Middle Layer Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites. Finally fold in the pineapple and rum extract Spread onto the prepared base and bake for 25 additional minutes. Cool completely before topping with Rum Frosting. To prepare the Rum Frosting Beat together all of the frosting ingredients until smooth. Spread the frosting evenly over the coconut layer. cut into bars or squares.

Spicy Dijon Bacon Chicken Salad

Spicy Dijon Bacon Chicken Salad Serves: makes enough for 4- 6 large sandwiches or wraps 4 cooked boneless skinless chicken breasts or 3 cups cubed cooked chicken breast ½ cup plain mayonnaise 8 strips crisp cooked smoked bacon, chopped 2 tsp Dijon mustard 1 tbsp lemon juice 3 tbsp finely chopped red pepper ¼ tsp chile flakes (optional) or ½ tsp crushed chili paste. Toss together all ingredients well and spread between individual flatbreads. Add lettuce and tomato if desired. Notes This Chicken Salad is great on sandwiches inside wraps or used as the basis of a great dinner salad with garden fresh lettuce, tomato and other vegetables.

Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts 4 large boneless skinless chicken breasts 2 cups flour 4 tsp salt 4 tsp black pepper 3 tbsp ground ginger 1 tbsp freshly ground nutmeg 2 tsp ground thyme 2 tsp ground sage 2 tbsp paprika 1 tsp cayenne pepper 4 eggs 8 tbsp water 2 tbsp olive oil 3-4 cloves minced garlic 1 cup honey 1/4 cup soy sauce low sodium soy sauce is best 1 tsp ground black pepper oil for frying Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe. Make an egg wash by whisking together the eggs and water. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice. To make the Honey Garlic Sauce: In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown. Add the honey, soy sauce and black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily. TO MAKE THE OVEN BAKED VERSION Follow the recipe exactly as for the fried version but while you are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy. Dip all your chicken pieces and coat as instructed. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready. When the pieces are all ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan. Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces. Lightly spray the tops of the chicken pieces with vegetable oil. I recommend that you have a spray bottle filled with canola oil to use in any oven fried recipe for chicken, including this one. A simple pump bottle will do. Spraying the tops helps them start to get crispy in the hot oven too. Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven. Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over. Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. Again don't open the door, maintaining a hot oven is important for this method. Dip the baked pieces in the sauce as usual and serve immediately.

Double Crunch Orange Chicken

Double Crunch Orange Chicken For the chicken 4 large boneless skinless chicken breasts 2 cups flour 4 tsp salt 4 tsp black pepper 3 tbsp ground ginger 1 tbsp freshly ground nutmeg 2 tsp ground thyme 2 tsp ground sage 2 tbsp paprika 1 tsp cayenne pepper canola oil for frying To make the egg wash 2 eggs 4 tbsp water For the Orange Sauce 3 cloves minced garlic 3 tbsp peanut oil (or other vegetable oil) 3 cups orange juice finely grated zest of one small orange ¾ cup honey ⅓ cup rice wine vinegar ½ tsp salt ½ tsp ground black pepper 1 tsp chili flakes or 2 tsp crushed chili paste ( more or less to taste, use ¼ of this amount if you don’t like spicy sauces) 1½ to 2 rounded tbsp corn starch ¼ cup water To prepare the chicken Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even ½ inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time. Make an egg wash by whisking together the eggs and water. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice. To make the orange sauce Begin by adding the garlic and oil to a medium saucepan over medium low heat. Sauté for a couple of minutes until the garlic is softened but not browned, then add the remaining ingredients except the water and corn starch. Simmer together slowly for about 20 minutes or until the volume has reduced by about half. Skim off any film that may come to the surface. Mix together the corn starch and water. Pour slowly into the saucepan stirring constantly to thicken the sauce to a glaze-like consistency. You can use a little more or less cornstarch mixture to bring it to the consistency you want. Boil for only another minute and remove from the heat. Coat the chicken breasts with the sauce before serving. Serve with rice or noodles