Summer Lemon Cake

Summer Lemon Cake 1 cup boiling water 1 small box lemon Jello 1 box Duncan Hines Lemon Supreme Cake Mix ¾ cup oil 4 eggs 1 tsp. lemon extract 1¾ to 2 cups powdered sugar 2 tsp. lemon juice Grease and flour and 9 x 13 pan. Dissolve Jello in boiling water and put in refrigerator to cool. Combine cake mix and oil. Add eggs one at a time mixing well after each. Add cool Jello and lemon extract. Mix well. Bake at 350 for 35 to 40 minutes. Before baking time is finished, prepare glaze by mixing powdered sugar with lemon juice. Add water to glaze a few drops at a time until glaze is thin. Adjust tartness or sweetness of glaze by adding more powdered sugar or lemon juice. Thin glaze with water until it runs fast off spoon. When cake comes out of oven, poke many holes with a fork. Pour glaze on hot cake and spread evenly. May add a tiny bit of lemon zest for decoration

Crispy Cheddar Chicken

Crispy Cheddar Chicken 2 lbs chicken tenders or 4 large chicken breasts 2 sleeves Ritz crackers 1/4 teaspoons salt 1/8 teaspoon pepper 1/2 cup whole milk 3 cups cheddar cheese, grated 1 teaspoon dried parsley Sauce: 1 10 ounce can cream of chicken soup 2 tablespoon sour cream 2 tablespoon butter Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

CHERRY LEMON MARTINI

CHERRY LEMON MARTINI Ice 2 parts cherry lemonade vodka ½ part triple sec ½ part simple syrup 1 part fresh lemon juice Granulated sugar, for rimming glass Use lemon wedge to rub around rim of glass; dip in sugar to coat. Fill shaker half full of ice and add vodka, lemon juice, triple sec and simple syrup. Shake vigorously and strain into martini glass.

STRAWBERRY MOJITOS

STRAWBERRY MOJITOS 1 cup sliced fresh strawberries 12 mint leaves ⅛ cup simple syrup Juice from ½ lime 4 ounces light rum Club soda Optional garnishes: strawberries, lime wedges and/or mint sprig In a cocktail shaker, muddle strawberries, mint leaves, simple syrup and lime juice with a muddler (use the back of a wooden spoon if you don't have a muddler). Pour in two glasses over ice (equal amounts). Add 2 ounces of rum to each glass and top with club soda. Garnish with a strawberry, lime wedge and/or mint sprig if desired.

TOMATO, BASIL AND RED ONION SALAD

TOMATO, BASIL AND RED ONION SALAD ¼ cup olive oil ½ cup red wine vinegar ½ teaspoon honey 1 teaspoon fresh minced garlic ¼ teaspoon kosher salt (more or less, to taste) ¼ teaspoon fresh cracked black pepper (more or less, to taste) 1 pint grape or cherry tomatoes, halved ½ cup thinly sliced red onion ¼ cup loosely packed julienned or chopped fresh basil (about 5 large leaves) In a medium bowl, whisk together olive oil, vinegar, honey, garlic, salt and pepper. Set aside. In another medium bowl, gently toss tomatoes and onions together to combine. Drizzle with olive oil mixture and sprinkle with basil. Gently stir to combine.

BAKED LEMON BUTTER FLOUNDER

BAKED LEMON BUTTER FLOUNDER 4 tablespoons unsalted butter, melted 3 tablespoons fresh lemon juice Zest from 1 lemon (about 1 tablespoon) 1 tablespoon fresh minced garlic ¼ teaspoon dried dill 5 (4-ounce) flounder fillets Kosher salt and freshly ground black pepper, to taste 1 small lemon, thinly sliced (optional) Fresh chopped parsley, for garnish (optional) Preheat your oven to 425 degrees F. Spray a large baking dish or rimmed baking sheet with cooking spray. In a medium bowl, stir together the melted butter, lemon juice, lemon zest, garlic and dill. Rinse flounder fillets and pat dry. Place in baking dish and season with desired amount of salt and pepper. Evenly drizzle butter mixture over flounder fillets. Top with lemon slices, if desired. Bake for 10-11 minutes, then broil on high for 3-4 minutes. Fish is cooked when it flakes easily with a fork. Sprinkle with fresh chopped parsley, if desired.

BUTTERY CILANTRO LIME SHRIMP PASTA

BUTTERY CILANTRO LIME SHRIMP PASTA 8 ounces fettuccine 1 teaspoon ground cumin 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1-1/2 pounds large shrimp, peeled and deveined 8 tablespoons Finlandia unsalted butter, divided 4 teaspoons freshly minced garlic ½ cup white wine (I used chardonnay) 2 tablespoons fresh lime juice ⅓ cup fresh chopped cilantro Cook pasta according to package directions and drain in a colander. While pasta is cooking, stir together cumin, salt and pepper in a small bowl. Season shrimp with the mixture. In a large skillet over medium heat, melt 3 tablespoons of the butter. Add shrimp to the skillet and saute for 3-4 minutes (stirring frequently), or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside. Using the same skillet, add minced garlic and cook until fragrant, stirring constantly for about 30 seconds. Add wine and lime juice, while continuing to stir. Add remaining butter in small cubes. Stir constantly until sauce is slightly thickened, about 2 minutes. Remove skillet from heat and pour sauce over drained pasta, tossing to coat well. Top with the shrimp and sprinkle with cilantro.

SHEET PAN SHRIMP FAJITAS

SHEET PAN SHRIMP FAJITAS 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 medium bell peppers, seeded and thinly sliced (I used green, yellow and red) 1 medium yellow onion, thinly sliced 1 tablespoon fresh minced garlic 3 tablespoons olive oil, divided 1-1/2 pounds medium shrimp, peeled and deveined For serving: Juice from 1 lime (about 2 tablespoons) Fresh chopped cilantro, for garnish 4-6 flour tortillas Your favorite toppings (sour cream, shredded cheese, avocado, etc.) Preheat your oven to 400 degrees F. Lightly spray a large rimmed baking sheet with cooking spray. Prepare the seasoning by stirring the chili powder, cumin, paprika, salt and pepper in a small bowl until well combined. Set aside. In a large bowl, toss together the peppers, onions and garlic. Drizzle with 2 tablespoons of the olive oil and toss to coat evenly. Sprinkle with about ¾ of the spice mixture and toss again to coat evenly. Spread the seasoned vegetables evenly on the baking sheet and bake for 13 minutes. Meanwhile, place the shrimp in the same large bowl you tossed the vegetables in. Drizzle the remaining 1 tablespoon of olive oil over shrimp and toss to coat evenly. Sprinkle the remaining spice mixture over shrimp and toss again to coat evenly. Place in the refrigerator while vegetables are baking. After 13 minutes, remove vegetables from oven and evenly add shrimp to vegetables. Return to oven. Place tortillas wrapped in aluminum on the top rack. Bake an additional 7-8 minutes, or until shrimp are pink and cooked. Before serving, drizzle evenly with lime juice and sprinkle with desired amount of chopped cilantro. Serve in heated tortillas with your favorite toppings.

Simple Tuna Pasta Salad

Simple Tuna Pasta Salad 12 ounces pasta shells or 12 ounces macaroni, cooked and drained 12 ounces canned chunk albacore tuna, drained 1 cup chopped celery 1 cup frozen green pea, thawed 1 1⁄2 cups mayonnaise (this amount is an estimate, you'll need enough to make the salad creamy) or 1 1⁄2 cups Miracle Whip (this amount is an estimate, you'll need enough to make the salad creamy) salt and pepper Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy. (If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving

Chicken With Mushrooms and Mustard

Chicken With Mushrooms and Mustard 4 boneless skinless chicken breast halves 2 tablespoons flour ( with salt and pepper added) 2 tablespoons vegetable oil 1 tablespoon butter 1 small onion, chopped 1 cup mushroom, thickly sliced 1/2 cup light cream 1 tablespoon fresh parsley, chopped ( or use cilantro) 1 tablespoon Dijon mustard 1 tablespoon lemon juice Pound breasts until 1/4" thick. Dredge in flour mixture. Heat oil over medium heat. Add chicken and saute about 7 minutes, turning once. Remove and keep warm. Add butter to frypan and increase heat to high. Add onion and mushrooms. Saute about 5 minutes. Reduce heat to low. Add cream, parsley, mustard and lemon juice. Bring to a boil stirring constantly. Add juices from chicken into cream mixture. Pour sauce over chicken and serve.

FRUIT SPREAD

FRUIT SPREAD No dyes or additives! All real fruit! (1-2 servings) Magic Bullet or blender 3 tablespoons cream cheese (I use neufchatel) 4-5 fresh strawberries or whatever berries you’d like! Pulse until mixed, scraping down sides when needed. Done! Spread on whole grain bagels or muffins

Coconut Oil Sugar Scrub

Coconut Oil Sugar Scrub ½ cup white sugar ¼ cup coconut oil Mix all ingredients and store in an air tight jar. Use 1 tablespoon as needed in the shower. Scrub skin with the mixture and rinse will. It will leave your skin feeling like silk

HAM & HASHBROWNS CASSEROLE

HAM & HASHBROWNS CASSEROLE Ingredients 1 (32 ounce) package frozen hash brown potatoes 8 ounces cooked, diced ham 2 (10.75 ounce) cans condensed cream of potato soup 1 (16 ounce) container sour cream 2 cups shredded sharp Cheddar cheese 1 1/2 cups grated Parmesan cheese Directions Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Fresh Strawberry Pie

Fresh Strawberry Pie Fresh strawberries 2 small packages sugar free Strawberry jello 4 ounces thawed fat free cool whip Slice strawberries and put in pie pan. In a separate bowl dissolve both packages of sugar free strawberry jello in 3 cups boiling hot water. Do not add cold water. Once cooled down, pour over strawberries and place in fridge. When your pie is set top with 4 ounces thawed fat free cool whip. (didn’t have cool whip just topped with whipped cream) Serves 8

Pumpkin Pie Spice Coffee Creamer

Pumpkin Pie Spice Coffee Creamer 1c powdered nondairy creamer 4 tsp cinnamon 2 tsp ginger 2 tsp nutmeg 1 tsp cloves 1 tsp allspice Mix all together. Store in airtight container.

Easy Homemade Apple Fritters

Easy Homemade Apple Fritters 1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple Glaze: •2 cups powdered sugar •1 1/2 tablespoons milk Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

MANDARIN ORANGE CAKE

MANDARIN ORANGE CAKE 1 yellow cake mix 1/2 cup oil 4 eggs 1 can mandarin oranges (with liquid) Place all ingredients in a bowl. Beat together 3-4 minutes. Do not add any other ingredients. Pour equally into 3 round cake pans. Bake at 350 for 25-30 minutes. Icing: 1 (#2) can crushed pineapple in it’s own juice 1 Pkg vanilla instant pudding 1 (13 oz) container Cool Whip Mix together Pudding and Pineapple. Fold in Cool Whip. Frost one layer at a time then frost top and all sides. Refrigerate

NON-TOXIC DIY Bug Spray

NON-TOXIC DIY Bug Spray Here is a natural bug spray you can use to keep the pests away. Simply mix together the following and place in a spray bottle: 1 gallon of water 2 cups of Dawn soap 2 cups of plain Listerine type mouthwash 1 tsp cayenne pepper Cheap! Easy! Effective! And most importantly, NON TOXIC!

LEMON CHEESECAKE

LEMON CHEESECAKE 2 cups graham crumbs 6 tbsp butter, melted.. 3 pkg cream cheese softened ( you can use light) 1 cup sugar 1/2 cup sour cream zest and juice from 1 lemon 4 eggs Preheat oven to 325 Mix graham crumbs and melted butter, reserve 1/4 cup of mixture, press the rest into a 13×9 pan Beat Cream cheese and sugar with mixer until well blended, add sour cream, zest and lemon juice, mix well. Add eggs 1 at a time mix on low speed until well blended. Pour over crust and sprinkle with reserved crumb mixture. Bake for 40 min or till center is almost set, cool completely, refrigerate for 4 hours

Jalapeno Popper Corn Fritters

Jalapeno Popper Corn Fritters 2 cups corn (4 ears) 1/2 cup flour* (or corn flour, or rice flour, etc.) 1 egg 1/2 cup cheddar cheese, grated 1/4 cup cream cheese, room temperature 2+ jalapeno peppers, diced 2 slices bacon, cooked and crumbled (optional) 1 teaspoon smoked paprika 1 teaspoon coriander, toasted and ground 2 green onions, sliced 1 handful cilantro, chopped 1 lime, zest and juice 2 tablespoons oil Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl. Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side. Note: Use enough flour that the mixture holds together to form patties.

Pineapple Praline Bread

Pineapple Praline Bread 2 Eggs, lightly beaten 1 cup Sugar 1 can (15 oz) can crushed Pineapple (juice included) 2 cups all purpose Flour 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1/2 teaspoon Salt For the Topping 1/2 cup unsalted Butter 1/2 cup brown Sugar 1 cup Pecans, chopped and divided Preheat oven to 350 F. In a large bowl mix the flour, baking soda, baking powder and salt. Combine the eggs, sugar and crushed pineapple in another bowl. Blend well. Pour the egg mixture to the flour mixture; stir to mix. Fold in half of the pecans into the mix. Spoon the mixture into a greased or parchment paper-lined 9x5-inch loaf pan. Sprinkle the remaining pecans on top and gently press into the batter. Bake for about 45-50 minutes or until a tester inserted in the center comes out clean. Cool the bread in the pan for 10 minutes. Transfer to a rack. For the topping: In a saucepan melt the butter with the sugar. Let boil for a minute. Spoon sauce over the bread covering it entirely. Alternatively, you can melt the butter and sugar and then add the remaining pecans and spoon this over the bread batter before baking. Bake as instructed. I have tried both (see second photo for the alternative method) and they are both yummy. Let it cool completely before slicing. Enjoy!

Patriotic Drink for Kids

Patriotic Drink for Kids Cranberry Juice, chilled Blue Gatorade (not sugar-free), chilled Sprite Zero, chilled Ice Fill each glass with ice. Pour the cranberry juice into the glass, filling about 1/3 of the way. Slowly pour the blue gatorade on top of the ice (if you pour it around the sides of the glass and it hits the cranberry juice directly without filtering over the ice, it won't create separate layers) and let it flow down until it fills the cup another 1/3 of the way (so now the glass should be 2/3 full). Finally, slowly pour the Sprite Zero on the ice and let it slowly flow down to create the final layer. Serve immediately.

7-UP Moist Cake

7-UP Moist Cake 1 Box Yellow Cake Mix 1 (4 oz.) Box Instant Lemon Pudding 1 1/2 Cups 7 Up 4 Eggs 3/4 Cup Vegetable Oil Icing: 2 Cups Confectioners Sugar 1 Tbsp. Lemon Juice 1-2 Tbsp. Milk Preheat oven to 325F. Spray your 10-inch bundt pan with nonstick cooking spray. In a medium bowl, combine all the cake ingredients. Mix until combined. Pour the batter into the bundt pan. Bake for about 45-55 minutes (until an inserted toothpick comes out clean). Allow to cool completely, then remove from bundt pan. Prepare icing-if you're using a fresh lemon, you might like to zest a bit of the lemon for more flavor. In a small bowl, combine sugar and lemon juice. Add milk slowly until you've reached desired consistency. You may want your icing a bit thicker or more like a glaze....you choose. This icing is nice and tangy and goes great with the sweetness of the cake, pour icing over the cake and serve

Chicken in a Cloud

Chicken in a Cloud 3 1⁄2 cups hot mashed potatoes 2 cups cooked cubed chicken (3 skinless boneless breasts) 1 (16 ounce) package frozen mixed vegetables, thawed and drained 1 (10 3/4 ounce) can cream of chicken soup 1⁄2 cup sour cream 2 tablespoons minced onion flakes (or snipped fresh chives) 1⁄2 teaspoon dry mustard (or 2-3 teaspoons Dijon mustard) 1⁄4 teaspoon garlic powder 1⁄4 teaspoon ground black pepper 2 cups shredded sharp cheddar cheese Preheat oven to 350 degrees F. Butter a 13 by 9 inch shallow baking dish. Spread hot mashed potatoes evenly across the bottom of the baking dish, coming up the sides somewhat to create a shell. In a large bowl, stir together the chicken, vegetables, soup, sour cream, onion or chives, mustard, garlic, and pepper. Spread the chicken mixture on top of the mashed potatoes, and sprinkle evenly with the shredded cheese. Bake uncovered for 45 minutes (or bake for about 1 hour if made ahead and refrigerated), until cheese is melted and casserole is hot and bubbly. Remove casserole from the oven, let stand for 10 minutes before serving. Good served with warm buttered biscuits. Note: This casserole is even more over-the-top awesome made with a breadcrumb or stuffing topping. Assemble the casserole as directed, reserving the grated cheese. During the last 30 minutes of baking, top casserole with 1-2 cups freshly torn soft breadcrumbs (or stuffing mix), seasoned with a pinch of poultry seasoning and a few dashes of celery seeds. Drizzle with 2-3 tablespoons of melted butter, and then top with the grated cheese. Bake until topping is lightly browned and casserole is hot and bubbling

Fruit Pizza

Fruit Pizza 1 package of Betty Crocker sugar cookie mix 1- 8oz package of cream cheese softened 1- container of cool whip 1/2 cup to 1 cup of powder sugar (I went by taste) 1 tbsp of vanilla Your favorite fruits For the crust, I followed the directions on the back of the Betty Crocker Sugar Cookie mix. I sprayed a cookie sheet with pam. The dough gets really sticky, so I used a rubber spatula coated with butter to spread it out on cookie sheet. For the cream cheese topping, I mixed container of cool whip, cream cheese, powder sugar, and vanilla with a blender to get it mixed real good. Spread cream cheese topping on crust. Top it with your favorite fruits and put in refrigerator to cool.

Mexican Salad

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

LEMON CUPCAKES

LEMON CUPCAKES 3 cups self-rising flour 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 2 cups white sugar 4 eggs, at room temperature 1 teaspoon vanilla extract 2 tablespoons lemon zest 1 cup whole milk, divided 2 1/2 tablespoons fresh lemon juice, divided Lemon Cream Icing 2 cups chilled heavy cream 3/4 cup confectioners' sugar 1 1/2 tablespoons fresh lemon juice Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

TOMATO MOZZARELLA BITES

TOMATO MOZZARELLA BITES 20 grape or cherry tomatoes, halved 20 fresh basil leaves 20 small balls fresh mozzarella cheese (often labeled bocconcini) salt and pepper to taste 1/2 cup balsamic vinegar 1/4 cup extra virgin olive oil 20 toothpicks Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Strawberry Refrigerator Dessert

Strawberry Refrigerator Dessert 3-4 C - Sliced strawberries 12-15 - Whole graham crackers 1 1/2 pints - Heavy Whipping Cream 4-5 T - Sugar (can use artificial) - Taste for sweetness 1 1/2 t - Vanilla Whipped Cream: Using mixer - Mix whipping cream, sugar and vanilla on medium to high speed until stiff peaks form (I keep going until it is thicker but stop mixing before it is "butter") *Always best to make sure the heavy cream, mixing bowl and beaters are super cold. Just put bowl and beaters in the fridge for awhile before mixing. Line 8 X 8 pan with whole graham crackers (You can break some more to fill in any gaps around the edge). Spread whipped cream on the graham crackers. Top that layer with sliced strawberries. -Repeat this 2 times. Top with remaining strawberries. Put a few whole berries in the middle to make it prettier. *Optional - I drizzle with strawberry sauce and chocolate hard shell sauce (you can use any chocolate sauce). *You can use Cool Whip. I just like a heavier/sturdier, home made taste of making it myself. Chill in fridge approx. 3 hours.

Sheet Pan Hawaiian Pineapple Chicken

Sheet Pan Hawaiian Pineapple Chicken 1 (20 ounce) can pineapple chunks 1 red onion 2 green bell peppers 1 red bell pepper 1 yellow bell pepper 3 chicken breasts (about 1 1/2 pounds) SAUCE: 1 C of pineapple juice 1/4 C water 3/4 C apple cider vinegar 2 tsp soy sauce 1 tsp chicken bullion granules 1 C sugar 1 Tb brown sugar 2 Tb cornstarch 1/2 tsp garlic powder 1/4 tsp ginger 1/2 tsp lemon pepper Preheat your oven to 420 degrees. Grab a (20 ounce) can of pineapple chunks. Pour as much juice as you can into a large glass measuring cup. Chop 1 red onion, 2 green bell peppers, 1 red pepper and 1 yellow pepper into large 1-2 inch chunks. You'll want to be sure that they are all about the same size so they cook evenly. Cut 3 chicken breasts into 1 inch chunks. Place the chicken, veggies and pineapple chunks into a large bowl. Drizzle 3-4 Tb olive oil into the bowl and toss to coat. Sprinkle the chicken and veggies with garlic salt and lemon pepper. Stir to combine. Line two large baking sheets with tin foil and spread the mixture out evenly over them. Bake for 20 minutes, or until the chicken is cooked through and the veggies are crisp tender. While the pans are roasting away, make the heavenly sauce. Take the reserved pineapple juice (you should have about 1 C of pineapple juice, if you aren't quite there, add a bit of water to bring the measurement to a full cup) and add to it 1/4 C water, 3/4 C apple cider vinegar, 2 tsp soy sauce, 1 tsp chicken bullion granules, 1 C sugar, 1 Tb brown sugar, 2 Tb cornstarch, 1/2 tsp garlic powder, 1/4 tsp ginger and 1/2 tsp lemon pepper. Whisk it together to combine, making sure the cornstarch is completely dissolved. Pour the liquid into a sauce pan. Bring it to a boil over medium high heat, stirring occasionally. Allow it to boil for 2 minutes. When the chicken has cooked through and the veggies are crisp tender, pour 1/3 of the sauce over the top of each pan (leaving about 1/3 of it in the sauce pan to drizzle over each individual serving). Stir the sauce into the chicken and veggies so that everything gets nice and coated. Bake for an additional 10 minutes or until the sauce bubbles up a bit and becomes nice and sticky. Serve in individual bowls with white rice and the additional sauce poured over the top.

Caramel Pie

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

PHILLY CHEESESTEAK FOIL DINNER

PHILLY CHEESESTEAK FOIL DINNER 1 lb ground beef 2 Russet potatoes, chopped 1 green pepper, chopped ½ large onion, chopped 1 cup sliced mushrooms 4 slices provolone cheese salt and pepper, to taste (If using an oven) Preheat oven to 400° So easy – Divide all the ingredients into fourths. Place a nice ¼ lb layer of meat on a 14" x 14" square foil piece. You can do a solid patty of meat (the manly option), or disperse the meat into chunks (for women - or those with dentures). Pile a desired amount of the remaining ingredients into your own individual meal. Be very generous with the salt when seasoning your uncooked pocket of awesome. Put more than you think you will need. Somehow, the salt kinda disappears during the cooking process, so be liberal. When the foil dinner is built according to your desires, wrap it up in the foil. Bring two sides in and crease the sides together, folding over a few times to make a tight pocket. Take the open sides and fold them closed until your fold runs into the food piled inside. Place the packet on a cookie sheet and bake for about 20-25 minutes - no need to flip or double wrap. NOTES If you want to do this over a fire instead, place your dinner very close to (or even directly on) a pile of hot coals/briquettes. Cook for approximately 10 minutes, flipping halfway through.

Red Radish & Cucumber Salad

Red Radish & Cucumber Salad 1 lb red radishes, sliced thin 1 lb cucumber, sliced thin 1/3 c green onion 1/2 c rice wine vinegar 2 tbsp extra light olive oil 4 tbsp lemon juice 4 tsp fresh dill few drops of stevia or sweetener of choice salt and pepper to taste Combine condiments in a bowl and mix well. Toss with the veggies.

Easy Lemon Coconut Pie

Easy Lemon Coconut Pie 1, 3.5 oz. pkg. instant vanilla pudding 1, 3.5 oz. pkg. instant lemon pudding 2 C. whole milk 1 tsp. coconut extract 8 oz. cool whip 1 1/2 C. flake coconut 6 oz. prepared graham cracker crust Heat a dry skillet over med. high heat and sprinkle in 1/2 C. of the coconut. Cook, stirring constantly till it begins to lightly brown, about 45 seconds. Remove from heat and reserve. In a bowl, whisk together the pudding mixes and the milk till nice and smooth. Whisk in the coconut extract. Stir in 1 C. of cook whip and the remaining coconut. Combine well and pour into the graham cracker crust. Cover and refrigerate for 2 hours. Top with the remaining cool whip and sprinkle the toasted coconut over the top before serving

Breakfast Skillet

Breakfast Skillet 2 medium red potatoes or 1 large brown potato, peeled and cut into cubes 2 teaspoons olive oil 2 teaspoons cumin fresh ground black pepper, to taste 1⁄2 cup green pepper, diced 1⁄2 cup onion, diced 1⁄2 cup mushroom, diced 1 roma tomato, diced 2 tablespoons cheddar cheese, shredded 2 eggs Preheat oven to 350°F. Combine potato cubes with cumin and black pepper. Drizzle olive oil over potatoes, and mix well. Place on a baking pan and bake for 30 minutes, until browned and crispy. When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms. Remove from heat, add tomato, and set aside. Prepare the eggs any way you like (I like them over-medium). When potatoes are done, mix well with veggies. Sprinkle with cheese. Place eggs on top and enjoy

BASIL CORN SALAD

BASIL CORN SALAD 4 ears fresh sweet corn (white, yellow or combination) 1 tablespoon olive oil 2 cups chopped tomatoes 1/4 cup chopped fresh basil leaves 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup chopped onion 2 tablespoons olive oil 1 tablespoon white wine vinegar Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender. Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well. Cover and refrigerate salad until ready to serve. NOTE: To save time, use 2 cans (15.25 oz each) whole kernel sweet corn, drained, in this recipe. Recipe can easily be doubled or tripled. TIP for Making it a meal: Add a half a box of cooked bowtie pasta and double the oil and vinegar. Served with a fresh roasted chicken done on the grill.

Grilled Beef Tenderloin

Grilled Beef Tenderloin 5 pounds beef tenderloin, trimmed 2 tablespoons all-purpose season salt (I used Lowry's) 1 tablespoon salt 4 tablespoons courtly ground pepper 2 tablespoons garlic powder 4 tablespoons butter, cut into cubes Preheat oven to 400 Line a rimmed baking sheet with several layers of foil and place a cooling rack on top of the foil, set aside Remove tenderloin from refrigerator and let come to room temperature for at least 20 minutes, we want the chill off the meat to help ensure more consistent cooking throughout the meat In a small bowl combine season salt, salt, pepper and garlic powder Rub all over tenderloin , even on the ends Place tenderloin onto cooling rack Place butter on top of tenderloin Place tenderloin into oven Cook for 20-30 minutes, or until internal temp reaches around 100 While tenderloin is in the oven preheat girl to medium heat Remove tenderloin from oven & place on hot grill Reserve butter and other yummies in the bottom of the pan and place into a small saucepan Grill tenderloin, turning once or twice, or until internal temperature reaches 135 for a medium rare-medium tenderloin Remove from grill and brush butter over the top Let sit for 10 minutes before slicing

Hamburger Steak with Creamy Onion Gravy

Hamburger Steak with Creamy Onion Gravy For the Patties: 3 tablespoons of cooking oil (canola, vegetable) 1-1/2 pounds of 80/20 ground chuck 3/4 cup of onion, finely chopped 1 large egg 1 teaspoon hot pepper sauce, or to taste, optional 1 teaspoon of seasoned salt 1/2 teaspoon garlic powder 1/4 to 1/2 teaspoons freshly cracked black pepper About 1/3 cup of all purpose flour, for dipping the patties For the Gravy: 1 large onion, halved and sliced (about 3 cups sliced) 1 cup of beef broth 1 cup of water 1/4 cup of all purpose flour 1/4 teaspoon of seasoned salt, or to taste 1/4 teaspoon of freshly ground black pepper, or to taste 1/2 tablespoon of Worcestershire sauce, optional 1 teaspoon of browning & seasoning sauce (like Kitchen Bouquet), optional 2 cups of sliced mushrooms, optional but I love them! Heat the cooking oil over medium high in a large heavy-bottomed stainless skillet. In a medium sized bowl, gently combine the ground chuck, chopped onion, egg, hot sauce, seasoned salt, garlic powder and pepper. Shape into 4 to 6 equal sized patties. Dip each patty into the flour and cook until browned on both sides; remove and set those aside. Add the sliced onions to the skillet and cook over medium heat until lightly caramelized, stirring regularly. Whisk together the beef broth, water, 1/4 cup of flour, seasoned salt, pepper, and the Worcestershire and Kitchen Bouquet, if using, until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken. Return the hamburger steaks to the skillet, turn to coat, add sliced mushrooms if using, and reduce heat to simmer. Cook, covered, for about 20 minutes longer. Serve with mashed potatoes and some green beans, or a mixed garden salad on the side. Notes: The brown gravy for these is pretty good all on its own since it's reliant on the pan drippings, but if you have it, just that little bit of Worcestershire and Kitchen Bouquet adds a bit more depth and is delicious. If you find that you need a binder, add in a small amount of fresh bread crumbs to the ground beef. If using pre-made hamburger steak patties, omit the onion, egg and hot sauce, and sprinkle both sides of the patties with the seasoned salt, garlic powder and pepper, pressing in the seasoning a bit. Then dip each patty in the flour and proceed with the remaining recipe.

Caribbean Jerk Chicken

Caribbean Jerk Chicken 1 envelope Italian salad dressing mix 2 tablespoons brown sugar 2 tablespoons oil 2 tablespoons soy sauce 1 teaspoon cinnamon 1 teaspoon thyme 1⁄2 teaspoon ground red pepper 2 1⁄2 lbs chicken pieces Mix all ingredients except chicken in bowl. Pour over chicken. Cover and marinate 1 hour or over night in fridge. GRILL it!

Strawberry Bread

Strawberry Bread 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 3 teaspoons cinnamon 2 cups sugar 15 ounces frozen unsweetened strawberries, cut up 4 eggs, well-beaten 1 1⁄4 cups cooking oil 1 1⁄4 cups chopped walnuts or 1 1⁄4 cups pecans Preheat oven to 350 degrees F. Grease and flour two 8"X4"X3" loaf pans. Combine dry ingredients. Make a well in the centre. Put strawberries (thawed), eggs, oil and nuts in the well. Mix thoroughly into a nice batter. Pour into two loaf pans. Bake 1 hour at 350 degrees F or until a toothpick inserted in centre comes out clean. Cool in pans 5-10 minutes, then remove from pans and cool on racks.Makes 2 loaves.

Spinach Mushroom Cheesy Quiche

Spinach Mushroom Cheesy Quiche 1 prepared pie crust 4 eggs 1 teaspoon garlic powder 4 finely minced garlic cloves 1⁄2 small onion, finely minced 1⁄3 cup crumbled feta cheese 3 cups fresh spinach 1 cup grated cheddar cheese 1 cup fresh sliced mushrooms 1⁄2 cup milk 1⁄4 cup shredded parmesan cheese 1⁄2 tablespoon olive oil Heat olive oil in a saute pan, toss spinach until it cooks down. Combine fresh garlic, onions, milk, eggs & grated cheese. Mix parmesan and garlic powder together (do not combine with other ingredients). Spread spinach out in the pie crust. Pour egg mixture into crust. Arrange mushrooms and feta over the top Sprinkle with parmesan/garlic mixture. Bake for one hour at 350.

Banana Pudding

Banana Pudding 1 Box Vanilla Wafers 6 -8 bananas, sliced 2 cups milk 1 (5 ounce) box Instant Vanilla pudding 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container frozen whipped topping, thawed or 1 (12 ounce) container sweetened whipped cream Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Cheesy Garlic Rice

Cheesy Garlic Rice 2 cups low sodium chicken stock 1 cup water 5 garlic cloves, minced 1 1/2 cups brown rice 2 tsp dried basil 1 tsp pepper 1 tsp salt 1/2 cup grated parmesan Preheat oven to 350 Spray a 2 quart saucepan with nonstick spray In a medium saucepan bring chicken stock, water & garlic to a boil Combine rice, dried basil, pepper & salt in the casserole dish Pour chicken stock over rice and stir gently to combine Cover and bake for 40 minutes, or until rice is tender Add in cheese stir until melted Let rice sit for 5-10 minutes to thicken before serving

No-Bake Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna Nilla Wafers 8 oz cream cheese white sugar (1/3 cup) 8 oz tub of coolwhip 1/2 cup cherry preserves 1 can of cherry pie filling Line a loaf pan or small dish with nilla wafers. Beat the cream cheese and sugar until smooth and then mix in the coolwhip. Spread half the cheesecake mix on top of nilla wafers. Stir the cherry preserves to loosen it and measure out 1/2 cup. Gently spread cherry preserves on top of the cheesecake mixture. Then add another layer of nilla wafers and then the rest of the cheesecake mixture. Lastly, add the can of cherry pie filling on top and spread evenly. Refrigerate overnight. When you are ready to serve you may add some more nilla wafers, nilla wafer crumbles or coolwhip on top.

HOMEMADE LEMON BREAD

HOMEMADE LEMON BREAD 1 1/2 cups All-purpose flour 1 teaspoon Salt 1 cup Sugar Peel of 1 lemon; grated 1 tablespoon Baking powder 1/2 cup Whole milk 2 large Eggs; beaten 1/2 cup Unsalted butter; (1-stick), melted Juice of 1 large lemon 1/2 teaspoon Vanilla extract -- Lemon Glaze -- Juice of 1 large lemon 1/4 cup Sugar; (up to 1/3 cup) (depending on amount of lemon juice) Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.) To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.

Loaded Pasta Salad

Loaded Pasta Salad 2 cups cooked pasta of any shape (I used med. shells) 2 cups steamed baby broccoli florets 4 slices bacon, diced 1/2 cup diced (1/4-inch) sharp cheddar cheese Salt & pepper to taste Dressing: 1 cup mayonnaise 2 tsp ranch seasoning mix 1 tbs cider vinegar 1 tbs sugar 1 tbs water 1 tsp garlic powder 1/4 tsp pepper Mix dressing ingredients in a large bowl. Combine all other ingredients and mix well. Chill for at least 2 hours

Seasoned BBQ Potatoes

Seasoned BBQ Potatoes 2 lbs medium red potatoes, quartered 1/4 teaspoon ground pepper 1/4 teaspoon garlic powder 1 tablespoon honey 1 tablespoon chili powder 2 tablespoons butter or margarine, melted BBQ~ grill or oven. Preheat oven 400°F. In large bowl, combine, chili powder, honey, garlic powder, pepper and butter. Add potatoes; toss to coat. Spoon potatoes in greased 11x7-inch baking dish. Bake 40-50 minutes until potatoes are tender. BBQ--wrap and seal in foil; place on grill for about 30 minutes until tender

FROZEN TREAT

FROZEN TREAT 1 large box Strawberry Jello 10 oz. frozen strawberries 15 oz can crushed pineapple,drained 8 oz. cool whip (or whipping cream, whipped up) 8 oz cream cheese, softened 2 bananas sliced 1/2 cup - 1 cup of Chopped Nuts, optional Mix all ingredients together in a bowl and pour into an oblong dish. Put in freezer for a few hours or overnight.

Strawberry Lime Agua Fresca

Strawberry Lime Agua Fresca Serves: 4 servings 2 cups cold water 4 cups fresh strawberries, trimmed 2 limes, juiced ¼ c sugar (optional) lime slices (optional) Blend all ingredients in a blender. Let chill and then strain through a fine mesh sieve. Discard solids. Serve over ice and top with lime slices.

Tuna and Avocado Stuffed Tomatoes

Tuna and Avocado Stuffed Tomatoes 5 oz chunk light tuna in water, drained ½ lemon, juiced ¼ avocado, diced ½ Tbls fresh dill, chopped 2 medium tomatoes salt and pepper to taste Cut the tops off of two tomatoes and scoop out the seeds and the core with a spoon. Set aside. Combine tuna, lemon juice, avocado, dill, salt and pepper. Spoon into tomatoes and serve

Pineapple Punch

Pineapple Punch Serves: 8 servings 2 bags of tea 2 cups boiling water 2 lemons, halved and juiced 1 cup sugar 3 cups water 1 tsp vanilla extract 46 oz can Dole Pineapple Juice sliced lemons and fresh mint for garnish rum for cocktails if desired Brew tea according to package directions in boiling water. Place lemon halves (not juice), 3 cups of water and 1 cup of sugar in saucepan. Bring to a simmer. Continue simmering until sugar has dissolved. Remove from heat. Discard lemon halves. Stir in vanilla extract and lemon juice. Combine tea, lemon mixture, and pineapple juice in a large pitcher and chill. Serve over ice. For cocktails - add 1 oz of rum to each serving. Garnish with sliced lemons and fresh mint if desired.

Key Lime Gooey Bars

Key Lime Gooey Bars 1 15.25 oz box Key Lime Cake Mix (I used PIllsbury) 1 stick unsalted butter, softened 1 egg, room temperature 1 lime, zested and juiced ⅔ cup white chocolate chips ⅔ cup sweetened condensed milk lemon and lime zest for top of bars, if desired Preheat oven to 350 degrees. Line a 9x9 inch baking pan with foil. Spray with cooking spray and set aside. Beat butter with a mixer until soft and fluffy. Add in cake mix,egg, lime juice and zest and continue beating until combined. Press about two-thirds of the cake mixture onto the bottom of the foil-lined baking pan. Sprinkle white chocolate chips over the top. Drizzle the sweetened condensed milk over the top of the chocolate. Crumble the remaining cake mixture over the top of the sweetened condensed milk, trying to spread it out as much as possible. Press lightly. Bake for 29-32 minutes, or until edges start to brown. Let bars cool completely before cutting. Top with additional lime and lemon zest if desired. Store in an airtight container for up to a week.

Coconut Lime Cilantro Cooler

Coconut Lime Cilantro Cooler 2 oz (1/4 cup) coconut water 3 oz (1/3 cup) sparkling water OR ginger ale OR club soda 1 oz (2 Tbls) fresh lime juice 1 oz (2 Tbls) rum (this is optional) 1 tsp chopped cilantro Stir all ingredients together. Garnish with a slice of lime and fresh cilantro Serve immediately.

Best Nilla Wafer Crust

Best Nilla Wafer Crust 60 Nilla wafers ¼ cup granulated sugar ⅓ cup butter, melted Preheat oven to 350F. Lightly spray a pie plate with cooking spray and set aside. Place Nilla wafers in a food processor and pulse until only crumbs remain. (You can also crush in a large ziploc bag) Transfer crumbs to a medium size bowl and stir in sugar and melted butter. Pres the crumbs firmly into the pie plate and up the sides. Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.

Pineapple Strawberry Mojito

Pineapple Strawberry Mojito 8 strawberries trimmed, hulled, quartered 8 pineapple chunks, fresh is best but canned will work too 20 mint leaves plus more for garnishing 1 lime quartered ¼ cup simple syrup 8 oz pineapple juice 8 oz light rum 8-12 frozen strawberries soda water, club soda, lemon-lime soda Divide strawberries, pineapple chunks, mint leaves, and lime quarters evenly among four glasses. Gently muddle the fruit and mint leaves until all the juice has been released from the fruit. Add 1 tablespoon of simple syrup, 2 ounces of pineapple juice, and 2 ounce of rum to each glass. Stir together. (Optional: Strain the muddled fruit and leaves if you'd like.) Add 2 to 3 frozen strawberries to each glass and top with club soda. Garnish with fresh lime slices, strawberries slices, pineapple slices, and/or fresh mint sprigs. Simple Syrup Combine ½ cup sugar and ½ cup water in a small saucepan. Heat over medium heat, stirring frequently until sugar has completely dissolved. Let cool before using. Store leftovers in refrigerator.

Pina Colada Banana Bread

Pina Colada Banana Bread 3 ripe bananas ½ cup brown sugar ¼ cup granulated sugar 1 egg, room temperature 6 tbsp butter, softened ½ tsp vanilla extract 1 tsp rum extract 1½ cup all purpose flour 1½ tsp baking powder ½ tsp baking soda 1 cup pineapple tidbits 1 cup sweetened shredded coconut Pineapple-Rum Glaze ½ cup powdered sugar 2 tbsp pineapple juice 1 tsp rum extract ½ cup toasted coconut Preheat oven to 325F. Grease a loaf pan and set aside. Peel and mash the bananas in a large bowl. Stir in the sugar, egg, butter, and extracts until well combined. (Can use all vanilla extract if preferred.) Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined. Stir in the pineapple and coconut and pour into prepared loaf pan. Bake for 60-70 minutes or until an inserted toothpick comes out clean. Let cool in pan. Whisk together the powdered sugar, pineapple juice, and rum extract and drizzle over the top of the bread. Sprinkle with toasted coconut. Toasted Coconut Spread coconut in a single layer on a rimmed baking sheet and bake for 5 to 7 minutes in a 350F oven. Stir every few minutes and keep your eye on them - they burn as soon as you walk away ;)

Bacon Cream Cheese Deviled Eggs

Bacon Cream Cheese Deviled Eggs 10 hard boiled eggs 4 oz cream cheese, softened 2 tbsp mayonnaise 2 tsp Dijon mustard or plain yellow mustard ½ tsp salt ¼ tsp ground black pepper or white pepper 4 strips of bacon, cooked and crumbled 3 tbsp chopped chives Cut the eggs in half and remove the yolks. Beat the cream cheese and mayonnaise together until fluffy. Add in the egg yolks, mustard, salt and pepper. Beat until nice and smooth. (Test for seasoning at this point and add more if needed.) Stir in bacon and chopped chives, reserving some for garnish. Spoon or pipe the filling back into the egg whites and sprinkle with bacon and chives, if desired. Keep refrigerated until ready to serve. Deviled egg trays make this easy! Notes If you are using larger eggs, you will need to add a little more mayonnaise

Pina Colada Cream Pie

Pina Colada Cream Pie Graham Cracker Crust 1⅓ cup graham cracker crumbs ¼ cups granulated sugar 8 tbsp butter, melted Filling 1 cup heavy whipping cream 8 oz cream cheese, softened ¼ cup granulated sugar 1 tsp rum extract ½ tsp clear vanilla extract 20 oz can crushed pineapple, very well drained 1 cup sweetened shredded coconut Combine the ingredients for the crust in a small bowl. Use a fork to combine. Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan. Place in refrigerator while preparing the filling. Whisk heavy whipping cream in a mixer until stiff peaks form. Remove from bowl and chill. Beat cream cheese until smooth and fluffy. Beat in sugar and extracts until combined. Fold in whipped cream, pineapple, and coconut,. Spoon into prepared crust and smooth top with an offset spatula. Cover and refrigerate for at least 4 hours. Top with Reddi-wip and toasted coconut if desired.

Mexican Chocolate Snickerdoodles

Mexican Chocolate Snickerdoodles ½ cup unsalted butter, softened ¾ cup granulated sugar ¾ cup brown sugar 1 tsp cream of tartar ½ tsp baking soda ½ tsp salt ¼ tsp cayenne pepper 2 eggs, room temperature 1 tbsp vanilla extract ½ cup unsweetened cocoa 2¼ cups all purpose flour Cinnamon Sugar Coating ¼ cup granulated sugar 2 tsp ground cinnamon Preheat oven to 350F. In a large mixing bow, beat the butter and sugars together until nice and fluffy. Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended. Beat in eggs, one at a time, followed by the vanilla extract. Stir in unsweetened cocoa and flour just until combined. Combine sugar and cinnamon in a small bowl. Use a cookie scoop to scoop out dough and use the palm of your hands to form into a ball. Roll the ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Flatten slightly with your palm. Bake cookies for 10 to 12 minutes. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool. Store cookies in an airtight container for up to 5 days.

Cheesy Bacon Ranch Bread

Cheesy Bacon Ranch Bread 1 14 oz loaf of French bread ¾ cup mayonnaise 1 tbsp ranch dip mix 2 cups shredded cheese (cheddar, Monterey jack, Mexican blend, etc.) 4 slices of bacon, baked and crumbled In the oven: Preheat the broiler. Cut the loaf of bread in half lengthwise. Line a baking sheet with non-stick foil. Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl. Use a spatula to equally spread the cheese on each half of the bread. Place under the broiler until golden brown, about 7 to 9 minutes. Let cool slightly before cutting into pieces and serving. On the grill: Preheat the grill. You are going to want to cook this over indirect heat. Cut the loaf of bread in half lengthwise. Place the halves on a large piece of heavy-duty foil. You can double up on the foil if you'd like. Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl. Use a spatula to equally spread the cheese on each half of the bread. Place on the grill over indirect heat for about 10 to 12 minutes or until the cheese is melted and bubbling. Let cool slightly before cutting into pieces and serving.

Oven Baked Pork Chops with Potatoes

Oven Baked Pork Chops with Potatoes Rub 1 tsp Worcestershire Sauce 2 tbsp ketchup 1 tbsp soy sauce 2 tbsp brown sugar (or white) 1 tbsp olive oil (or vegetable or canola oil) 1 clove garlic, minced 1 tsp apple cider vinegar Chops 4 pork chops 1 1/2 lb baby potatoes , larger ones cut in half 1 tbsp olive oil Preheat oven to 430F Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray. Place in oven for 15 minutes (giving them a head start). Pork Meanwhile, mix the Rub ingredients together in a small bowl. Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating) Take the tray out of the oven. Place pork on the tray. Bake for 10 minutes. Remove tray from oven, spoon over reserved rub on the surface then bake for a further 10 minutes (or 15 minutes for large chops ~ 350g/12oz) (Note 4). Take tray out of the oven, flick to grill/broiler on high. Use a brush to get the golden juices off the tray (especially around pork) and dab it onto the pork - this is key for flavour and colour! Pop pork under grill/broiler for a few minutes until pork is caramelised and golden. Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. Pictured with this Broccoli Salad. Recipe Notes

DOUBLE LAYER STRAWBERRY PIE

DOUBLE LAYER STRAWBERRY PIE 1 (3 ounce) package cream cheese 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup heavy cream 1 (9 inch) baked pie shell 1/3 cup white sugar 2 tablespoons cornstarch 1/3 cup water 1/3 cup grenadine syrup 1 tablespoon lemon juice 2 cups fresh strawberries, hulled In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

Peanut Butter Chocolate Banana Freeze

Peanut Butter Chocolate Banana Freeze 1 banana 2 tsp all natural peanut butter 12-15 dark chocolate chips 1 piece saran wrap Set a piece of saran wrap on a hard surface. Slice banana almost in half length wise, leave halves slightly attached. Spread peanut butter in the center. Evenly distribute chocolate chips. Place banana on saran and wrap. Freeze, allow to slightly defrost before eating.

CAJUN SPICE MIX

CAJUN SPICE MIX 2 teaspoons salt 2 teaspoons garlic powder 2 1/2 teaspoons paprika 1 teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 1/4 teaspoons dried oregano 1 1/4 teaspoons dried thyme 1/2 teaspoon red pepper flakes (optional) Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

RANCH BURGERS

RANCH BURGERS 2 pounds lean ground beef 1 (1 ounce) package ranch dressing mix 1 egg, lightly beaten 3/4 cup crushed saltine crackers 1 onion, chopped Preheat the grill for high heat. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

CREAMY THREE CHEESE SPAGHETTI

CREAMY THREE CHEESE SPAGHETTI 12 oz. spaghetti 2 tbsp. extra-virgin olive oil 3 cloves garlic, minced 3/4 c. heavy cream 3/4 c. chicken broth 3/4 c. shredded Italian cheese blend kosher salt Freshly ground black pepper 2 tbsp. chopped fresh parsley In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

FRUIT SALAD

FRUIT SALAD 1 (29 ounce) can peach slices, undrained 1 (20 ounce) can pineapple chunks, undrained 1 (3 1/8 ounce) box dry vanilla instant pudding mix 1 lb strawberry, stemmed and quartered 1 banana, sliced 1/2 pint blueberries 1 bunch grapes (I use the red ones) 1 -2 tablespoon sugar (optional) In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Chili Cornbread Pot Pie

Chili Cornbread Pot Pie 1 medium onion, diced 1 lb. ground beef or turkey 1 tbsp. chili powder 1 tsp. ground cumin 1 tsp. dried oregano 3/4 tsp. kosher salt 1/2 tsp. garlic powder 1/4 tsp. cayenne pepper, optional 28 oz. can diced tomatoes, drained 15 oz. can black beans, rinsed and drained 1 1/4 c. buttermilk 1 egg 2 tbsp. vegetable oil 1 1/4 c. cornmeal 1/2 c. flour 3/4 tsp. kosher salt 3/4 tsp. baking soda 1 c. shredded Mexican cheese 1 slices jalapeño, thinly sliced, or 1/4 c. pickled jalapeno (optional) Preheat oven to 400 degrees F. Spray a 9 x 13" pan with cooking spray. Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through. Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes. Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined. Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired). Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.

Slow Cooker Mexican Beans and Rice with Pork

Slow Cooker Mexican Beans and Rice with Pork 3/4 lb. pork shoulder blade steaks 2 cans chili beans or seasoned pinto beans, undrained 16 oz. chunky red salsa 1 c. brown rice 2 c. water Place pork in the bottom of slow cooker. Pour beans, salsa, rice, and water over the top. Cover and cook on high for 5 hours or low for 8 hours. Stir every couple hours during cooking if possible. Before serving, shred pork with a fork, removing any large pieces of fat that remain.

Skillet Pork Hash Recipe

Skillet Pork Hash Recipe 1 tablespoon butter 1 russet potato, cut into 1/2" cubes 1/2 onion, diced salt and pepper 12 ounces Peppercorn & Garlic Marinated Fresh Pork Sirloin, cut into 1" cubes 2 eggs 15 ounces canned diced fire roasted tomatoes, drained very well 1/2 cup shredded Mexican blend or cheddar cheese pickled jalapeños, optional Soak potatoes in lightly salted water for at least three minutes. (I do this while I chop the pork and onion, or you can even cut them ahead of time and soak them in the refrigerator overnight.) Drain potatoes and dry on paper towels. Melt butter in a skillet over medium-high heat. Add potatoes and onion to the hot skillet, and sprinkle with a little salt and pepper to taste. Stir to coat with butter and seasonings, and then cover the skillet. Cook for 10 minutes, stirring every few minutes. Remove lid, and stir in pork. Cover, and continue cooking, stirring occasionally, for 5-7 minutes or until the pork is cooked through. Stir in eggs and drained tomatoes. Sprinkle cheese over the potato and pork mixture, and cover with the lid once more. Reduce heat to low, and cook for 3-5 minutes until cheese is melted.

Easiest Ever Meatballs and Gravy over Rice

Easiest Ever Meatballs and Gravy over Rice 1 pound Italian turkey sausage, sweet or hot, casings removed 2 tablespoons olive or vegetable oil 2 tablespoons flour 2 cups reduced-sodium chicken or beef broth 1/4 cup milk 3 cups rice, cooked Place ground sausage in a bowl. Spray medium skillet with cooking spray and heat over medium-high heat. Scoop sausage with a medium disher (or cookie scoop) directly into the hot skillet. (If you don't have a disher, form rounded tablespoons of meat into balls by hand.) Cook meatballs about 5 minutes until brown on one side, then use tongs to flip. Cook an additional 5-7 minutes until cooked through. Transfer meatballs to a clean bowl. Reduce heat to medium, and add flour and oil to the skillet, whisking together until smooth. Cook 2-3 minutes until flour mixture starts to brown, then very slowly add broth, about ¼ c. at a time, whisking constantly. Stir in milk, and bring gravy to a low boil. Return meatballs to the gravy, and spoon gravy over the meat. Simmer for a few minutes before serving over cooked rice.

Creamy Mexican Dip with Taco Meat

Creamy Mexican Dip with Taco Meat 2 cups cooked, seasoned taco meat 1/2 cup reduced-fat cream cheese 1/2 cup salsa, I used a mix of green and red salsas 1/2 cup shredded Mexican cheese tortilla chips Preheat oven (or toaster oven!) to 375 degrees F. Spray a small baking dish with cooking spray. Add meat, cream cheese, and salsa to a small saucepan, and heat over medium heat. Stir frequently until cream cheese is melted and mixture is bubbly. (You could also do this in the microwave, stirring ever 30 seconds or so.) Spread meat mixture evenly into prepared baking dish, and sprinkle cheese over the top. Bake in preheated oven for 15 minutes, or until cheese is melted and starting to brown. Serve with chips for dipping.

Crockpot Chicken and Vegetables

Crockpot Chicken and Vegetables (Mississippi Mud Style) Two boneless skinless chicken breasts 3 cups whole green beans (fresh) 5 medium red potatoes (cut up in chunks) 1 package dry ranch dressing mix 1 package dry chicken gravy mix 1/2 stick butter 1/3 cup water Wash and place green beans on one side of the Crockpot. Place cut potatoes on the other side and the chicken in the center. Mix together the Dry Mixes and Sprinkle evenly over the chicken. Place the 1/2 of butter on top. Slowly pour water on vegetables (not chicken). Cook on low heat for 6-8 hours until chicken is done and tender

Buttermilk Lemon Pie

Buttermilk Lemon Pie Single Pie Crust 3 large egg yolks 1 teaspoon grated lemon peel 3 tablespoons fresh lemon juice 3/4 cup sugar, divided 2 tablespoons All Purpose Flour 3 tablespoons butter, melted 1 1/2 cups buttermilk 3 large egg whites HEAT oven to 450ºF. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Set aside. BEAT egg yolks, lemon peel and lemon juice in medium bowl. Combine 1/2 cup sugar and flour. Add to egg yolk mixture and beat until blended. Beat in butter and buttermilk. BEAT egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold into buttermilk mixture. Pour into unbaked pie crust. BAKE 10 minutes. Reduce oven to 350ºF; bake an additional 25 minutes or until a knife comes out clean when inserted in filling halfway between center and edge. Cool thoroughly on a rack before cutting.

HILLBILLY CAVIAR

HILLBILLY CAVIAR 1 can black beans rinsed and drained 1 can corn drained 1 can black-eyed peas rinsed and drained 3 bell peppers orange, red, yellow (chopped) 1 onion chopped 1/4 cup olive oil 1/4 cup granulated sugar 1/2 cup white vinegar Combined the beans, corn, peas, diced peppers and onions in a bowl. In a small separate bowl, mix the oil, sugar and vinegar. Pour the dressing over the bean mixture. Refrigerate for at least an hour so the flavors get mixed well. Serve with tortilla chips or on a salad.

EASY GRILLED VEGETABLE MARINADE

EASY GRILLED VEGETABLE MARINADE 5 white potatoes 1 red pepper 1 yellow pepper 1 red onion 1/2 cup barbecue sauce 1/2 cup Italian dressing (with olive oil as an ingredient) Wash all of the vegetables and cut them into bite size chunks. If you'd like, partially cook the potatoes in the microwave so they will cook more quickly on the grill. Place veggies in a bowl. Combine the barbecue sauce and the Italian dressing. Pour the marinade over the veggies, mix to coat and place in the fridge to marinate for at least 4 hours, but preferably all day. Skewer the veggies on shish-kabob sticks and grill for 10-15 minutes, or until vegetables are at desired tenderness, rotating several times during cooking. Serve immediately.

PINEAPPLE JALAPENO SALSA

PINEAPPLE JALAPENO SALSA 2 cups diced fresh pineapple 1/4 cup diced jalapeno pepper 1 cup diced red onion 1/4 cup freshly snipped cilantro 2 tablespoons lime juice 1/4 teaspoon salt 1/4 teaspoon black pepper Combine all of the salsa ingredients in a small bowl and mix well. Cover and refrigerate until serving.

TORTILLA CHIP MEXICAN PIZZA

TORTILLA CHIP MEXICAN PIZZA 11 ounces tortilla chips slightly crushed 2 pounds ground beef browned 2 taco seasoning packets 8 ounces can tomato sauce 4 cups cheddar cheese Brown the ground beef and drain. Add the taco seasoning according to packet directions. Add tomato sauce and heat through. Cover an 11x17 cookie sheet with aluminum foil. Layer half the tortilla chips, ground beef mixture, and 1/2 the cheese. Repeat layers. Broil on low for 5-6 minutes, watching closely, until cheese is melted. Serve immediately.

BEEFY MEXICAN RICE SOUP

BEEFY MEXICAN RICE SOUP 2 pounds ground beef 1/3 cup chopped onion 1 teaspoons minced garlic 3 Tablespoons taco seasoning 2 quarts beef stock 2 cups frozen corn 1 can (15.5 oz) black beans, rinsed and drained 1 can (14.5 oz) petite diced tomatoes, drained 1 cup tomato puree 2 teaspoons lime juice 2 teaspoons salt 1 teaspoon cilantro 1 cup whole grain rice In a large saucepan, brown the ground beef and onion. Drain. Add in the taco seasoning and mix together. Add the beef stock, corn, black beans, diced tomatoes, puree, lime juice, salt and rice. Bring this to a boil, then cover and simmer for 35-40 minutes until the rice is done. Serve with cheese, sour cream, and hot sauce, if desired!

CHERRY PINEAPPLE MARSHMALLOW JELLO SALAD

CHERRY PINEAPPLE MARSHMALLOW JELLO SALAD 1 3 ounce package raspberry jello 2 cups boiling water (divided) 1 can Lucky Leaf cherry pie filling 3 ounces cream cheese, softened 1/3 cup mayonnaise 1 3 ounce package lemon jello 1 cup crushed pineapple with juice 1/2 cup Cool Whip 2 cups fruity mini-marshmallows Dilute a 3-ounce package of raspberry jello in 1 cup of boiling water. Mix in one can of cherry pie filling. Pour this in a 9x9 or 11x7 pan. Let set. In another bowl, beat a 3-ounce package of cream cheese with 1/3 cup mayonnaise until smooth. Dilute a 3-ounce package of lemon jello in 1 cup of boiling water. Add this jello to the cream cheese mixture. Add 1 cup of crushed pineapple (with juice) and 1/2 cup Cool Whip. Spread this on the cherry mixture. Add 2 cups of fruity mini marshmallows to the top of the lemon layer. Let set.

AMISH PINEAPPLE PIE

AMISH PINEAPPLE PIE 1 cup crushed pineapple undrained 1 cup cold water 1/2 cup white sugar 1/8 teaspoon salt 3 tablespoons cornstarch 2 large eggs separated 1 baked pie crust or graham cracker crust Cool Whip 8 ounces In a medium saucepan over medium heat, cook the pineapple, water, sugar, salt, cornstarch and egg yolks, stirring constantly. Once the mixture starts to boil, reduce the heat slightly and let the mixture cook until it has thickened. It should be about the texture of a very soft pudding. In a small bowl, beat the egg whites until they are frothy and thick. Add the egg whites to the pineapple mixture while it is hot. Fold it in to mix. Pour the pie filling into the baked pie shell. Refrigerate the pie for at least 4 hours. Before serving, top the pie with Cool Whip. Slice and serve cold.

HONEY WHEAT BREAD

HONEY WHEAT BREAD 2 cups warm milk 1/4 cup warm water 1/4 cup honey 2 packages yeast 3 1/4 cups whole wheat flour 1 tablespoon salt 2 tablespoons melted better 2 1/4 cups all-purpose flour In a small bowl, combine the warm milk, warm water, and honey. Sprinkle the yeast over top the liquids and let it sit for 5 minutes until it gets foamy. Add the whole wheat flour and mix it into the liquids. Let that mixture sit for 30 minutes. It will get to be bubbly. Next, add in the salt, butter, and the all-purpose flour. Using the stand mixer with the dough hook attachment, beat the dough for 10 minutes. Shape dough into two loaves and place them in greased bread pans. Cover the dough and let them rise in a warm place until they are doubled in size. Bake at 350 degrees for 30 minutes. Allow the bread to cool and slice to serve.

BACON PINEAPPLE BREAD

BACON PINEAPPLE BREAD 1/2 pound bacon cooked until crispy and crumbled 2 cups all-purpose flour 1 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon granulated sugar 2 large eggs 1/3 cup milk 1 cup sour cream 1 cup crushed pineapple well drained Fry the bacon and crumble it. Set aside. Combine the flour, salt, baking powder, baking soda, and sugar to a large mixing bowl. Make a well in the middle of the ingredients. Add the eggs, milk and sour cream to the center of the dry ingredients. Stir the wet ingredients together, slowly incorporating the flour mixture and stir just until blended. Fold in the bacon and pineapple. Spoon the mixture into a 9x5 loaf pan that has been sprayed with cooking spray. Bake at 350 degrees for 45-50 minutes. A toothpick inserted into the center should come out clean. Let the bread cool in the pan for 10 minutes, then remove it to a wire rack. Serve warm.

Sweet Macaroni Salad

Sweet Macaroni Salad For The Pasta Salad 1 lb radiatore pasta cooked, drained, and cooled 2 cups mayonnaise 1 medium onion chopped 1 cup celery diced 1 cup sugar 1 cup cold water 1/2 cup white vinegar 2 tsp garlic minced For The Garnish chopped hard-boiled egg and/or chopped parsley- optional In a large bowl, combine mayo, onion, celery, sugar, water, vinegar, and garlic. Stir until evenly combined. Add pasta, stirring until evenly coated. Refrigerate covered pasta overnight. Note that the pasta WILL be very soupy at first, but as it chills it will thicken and get creamy. Just re-stir to evenly coat. Garnish, if desired, and serve.

CROCK POT SMOTHERED BEEF BURRITOS

CROCK POT SMOTHERED BEEF BURRITOS 2.5 pounds Chuck Roast 1 1/2 cups Enchilada sauce 1/2 medium onion, diced 4 oz can of diced green chiles 2 garlic cloves, minced 2 beef bouillon cubes salt and pepper 6 large tortillas 1 can refried beans 2 cups shredded cheddar cheese Cut the roast into 1 to 2 inch cubes, trimming off as much fat as you can. Place the beef into a crock pot and add the enchilada sauce, onion, green chiles, garlic, and bouillon cubes. Give it a good stir, cover and cook on low 7-8 hours. (or high for 3-4 hours). Check the beef and add salt and pepper to taste. Once the beef is cooked, turn on the broiler in your oven. Warm up refried beans in the microwave in a microwave safe dish. Spoon a couple tablespoons of beans on each tortilla. Remove some beef from the crock pot with a slotted spoon and place on top of the beans. Fold the burrito up, top with some sauce from the crock pot and then add cheese on top. Place under the broiler till the cheese is melted and bubbly.

EASY TERIYAKI CHICKEN

EASY TERIYAKI CHICKEN 2 lbs. boneless skinless chicken breast 1 cup soy sauce 2/3 cup 100% pineapple juice 4 tsp rice vinegar 1 tsp sesame oil 1/2 tsp ground ginger 1/2 tsp garlic powder 1 tbsp Sriracha hot sauce, optional 1 tsp cornstarch For the Stir Fry Veggies: 1 tbsp olive oil 1 tsp sesame oil 2 cups broccoli florets 1 red bell pepper, cut into 1 inch pieces 1 purple onion, cut into 1 inch pieces 1 tsp minced garlic Sesame seeds for garnish Pound the chicken to an even thickness and place in a zip close bag. In a bowl combine the soy sauce, pineapple juice, rice vinegar, 1 tsp sesame oil, ground ginger, garlic powder and Sriracha (if using). Reserve 1/2 cup of the sauce in a small container and set aside for later use. Pour the remaining sauce in the bag with the chicken and place in fridge for at least 2 hours, up to 24 hours. Heat grill to medium and drain chicken from marinade (discard marinade). Grill chicken for 3 to 4 minutes per side, until chicken reaches 170 degrees internally. Remove from grill to a plate and cover loosely with tinfoil. Place the reserved sauce in a small saucepan and bring to a low boil. In a small bowl combine 1 tablespoon of water with the 1 tsp of cornstarch, then pour into the saucepan. Stir and let simmer until the sauce thickens. Brush the thickened sauce over the cooked chicken and sprinkle with sesame seeds for garnish. For the Stir-Fry Veggies: Heat a large wok over medium heat and add the olive oil and sesame oil. Once hot, toss in the broccoli and stir for about 1 minute. Add the bell pepper, onion and garlic to the wok, stirring occasionally for about 2 to 3 minutes. Once the veggies are all crisp-tender, remove from heat. Serve the chicken over a bed of white rice along with the stir-fry veggies!

LEMON GARLIC PORK TENDERLOIN

LEMON GARLIC PORK TENDERLOIN 2 tbsp lemon juice 2 tbsp olive oil 1 tsp minced garlic 1/2 tsp dried parsley 1/2 tsp salt 1/4 tsp black pepper 1 (1 1/2 to 2 lb) pork tenderloin 1 tbsp olive oil Combine the lemon juice, 2 tbsp olive oil, minced garlic, dried parsley, salt and pepper in a small bowl and whisk to combine. Place the pork tenderloin in a large zip close bag and pour the sauce over it. Zip close and refrigerate for at least 2 hours, or overnight. Preheat the oven to 425 degrees F. Heat 1 tbsp of olive oil in an oven safe skillet over medium heat. Remove the pork tenderloin from the marinade and sear in hot skillet on all sides. Place skillet into the preheated oven and cook until the internal temperature reaches 135 degrees F (about 15 to 20 minutes). Remove from oven and let rest for 5 to 10 minutes and then slice into medallions.

CHEESY PORK AND RICE SKILLET

CHEESY PORK AND RICE SKILLET 2 tbsp olive oil 1 lb. boneless pork sirloin chops, cut into bite-sized pieces 1/2 onion, diced 2 cloves garlic, minced 1 cup uncooked white rice (I use Jasmine) 1 tbsp Italian Seasoning 1 cup frozen peas and carrots 2 cups chicken broth 1/2 cup sour cream 1 1/2 cups shredded cheddar cheese Heat the olive oil in a large skillet over medium heat. Saute the pork with the garlic and onions, until the pork is browned and the onions are tender (about 5 to 7 minutes). Add the rice, Italian seasoning, frozen peas and carrots and chicken broth tot he skillet. Bring to a boil, reduce heat to a simmer and cover. Cook for about 18 minutes or until rice is tender, stirring occasionally. Stir in the sour cream and 1/2 cup of the cheese until combined. Top with the remaining cheese. Cover with the lid for an additional 2 to 3 minutes, until the cheese melts. Or optionally, you can place the skillet under your oven's broiler for about 2 minutes until cheese is bubbly and melted. Enjoy! Notes*You can substitute cubed chicken breast for the pork if desired.

CAJUN CHICKEN PASTA SKILLET

CAJUN CHICKEN PASTA SKILLET 1 1/4 lbs. boneless skinless chicken thighs, cut into bite-size pieces salt & pepper 2 tbsp cajun seasoning, divided 1 tbsp olive oil 1 red bell pepper, diced 1/2 large onion, diced 2 cloves garlic, minced 2 cups chicken broth 10 oz. uncooked campanelli noodles 2 tbsp heavy cream 1 1/2 cups monterey jack cheese, shredded parsley for garnish Season the diced chicken thighs with salt, pepper and 1 tbsp of the cajun seasoning. Heat oil in a large skillet over medium high heat and cook chicken until browned on all sides, stirring occasionally. Add the bell pepper, onion and garlic to the skillet. Cook another couple minutes until the onions and pepper are tender. Add the chicken broth and uncooked noodles to the skillet, stir to combine. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 to 15 minutes or until pasta is tender, stirring occasionally. Stir in the heavy cream and remaining cajun seasoning until combined. Top with the shredded monterey jack cheese and broil about 5 inches away from the heating element in your oven for about 2 to 3 minutes, or until cheese is slightly browned and bubbly. Carefully remove from oven, let cool slightly, garnish with parsley if desired

CHICKEN TACO SKILLET

CHICKEN TACO SKILLET 1 tbsp olive oil 1/2 onion, diced 1 lb. chicken thighs, cut into bite-size pieces 1 taco seasoning packet 1 (14oz) can diced tomatoes 1 (11oz) can Mexicorn - (corn and pepper blend), drained 3/4 cup long grain white rice (I use Jasmine) 2 cups chicken broth 6 oz. shredded colby jack cheese Nacho Cheese flavored Dorito chips Taco Toppings: sour cream, tomatoes, diced avocado, black olives, cilantro, etc. Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes. Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway. Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with Nacho Cheese Doritos and additional taco toppings as desired.

Chicken Noodle Casserole

Chicken Noodle Casserole 12 oz uncooked egg noodles 4 cups chopped cooked chicken 2 cans (10 oz each) cream of chicken soup 1 1/2 cups sour cream 1 cup shredded Cheddar cheese (4 oz) 2 cups frozen mixed vegetables Salt and pepper to taste 1 cup Bread Crumbs Garlic and Herb Cooking spray Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain 12 oz egg noodles as directed on package; set aside. In large bowl, mix 4 cups chopped cooked chicken, 2 cans (10 oz each) cream of chicken soup, 1 1/2 cups sour cream, 1 cup shredded Cheddar cheese (4 oz) and 2 cups frozen mixed vegetables. Add cooked noodles; stir to combine. Season with salt and pepper to taste. Spread mixture evenly in baking dish. Top with 1 cup Bread Crumbs Garlic and Herb. Lightly spray top with cooking spray. Bake 25 to 30 minutes or until center is bubbly and heated through

GOOEY SAMOA CAKE BARS

GOOEY SAMOA CAKE BARS 1 chocolate cake mix 1 egg 1 stick butter softened Shortbread cookies 1 1/2 cups toasted coconut 1 cup caramel bits 1 cup chocolate chips 1/2 cup sweetened condensed milk Preheat oven to 350 degrees. Line a 8×8 cake pan with foil and spray with cooking spray. In a large bowl combine cake mix, butter and egg until dough forms. Divide dough in two and press one half into the bottom of the cake pan. Layer shortbread cookies over cake dough. Toast coconut in a dry skillet over medium heat until golden brown. Sprinkle over shortbread cookies. Next add the caramel bits and chocolate chips. With the last half of the dough top the cake and try to cover it as best as possible. Drizzle with sweetened condensed milk and bake for 30 minutes. Once cooled, remove from pan and cut.

GOOEY ROLO CAKE BARS

GOOEY ROLO CAKE BARS 1- box chocolate cake mix (18.25oz) 1 stick butter, room temperature 1 egg Butter crackers, you can use mini or regular size. 2 king size packages of Rolo Minis 1/2 cup sweetened condensed milk Preheat oven to 350 degrees F. Line an 8×8? baking pan with foil and coat with cooking spray. In a large bowl combine cake mix, butter and egg with your hand until a firm dough forms. Divide the dough in half and press one half into the bottom of the pan. Cover the bottom layer of cake with the butter crackers to make an even layer. Top with the Rolo Minis. {I cut mine in half before putting them on top of the crackers} With the other half of the dough carefully piece it together over the Rolos. It doesn’t have to be perfect, just try your best to cover it. Drizzle with the sweetened condensed milk and bake for 25-28 minutes until the top is golden brown. Remove from oven and let cool completely before cutting into.

STRAWBERRY PINEAPPLE POPSICLES

STRAWBERRY PINEAPPLE POPSICLES 1 lb. clam shell of Strawberries, stems removed. 2 cups of pineapple chunks 1/2 cup fresh squeezed lemon juice 1/4 cup sugar Combine the ingredients above in a food processor or blender and pulse until the fruit is smooth and no longer chunky. Place Popsicle molds or 12 (3oz) cups on top of a baking sheet that can fit into the freezer. Pour mixture into Popsicle molds or into paper cups, and stick a Popsicle stick into the center. Carefully place the baking sheet into the freezer for at least 3-4 hours or until the mixture is frozen solid. To eat, remove from freezer and leave on counter for 1 minute, then gently pull on stick to remove the Popsicle from the cup.

COCONUT M&M COOKIES

COCONUT M&M COOKIES 3/4 cup Butter Flavored Crisco 1/14 cup packed brown sugar 2 tbsp milk 1 tbsp vanilla 1 tsp coconut extract 1 egg 2 cups flour 1 tsp salt 3/4 tsp baking soda 1 1/2 cups Coconut M&M's Preheat oven to 375 degrees F. In the bowl of your mixer cream together Crisco, brown sugar, and milk until the mixture is light and fluffy. Add in the vanilla, coconut extract and egg and mix until combined. In a separate bowl whisk together the flour, salt and baking soda. Slowly add the dry ingredients to the wet ones and keep mixing until combined. The dough will seem a little more wet than usual, but it's ok. Stir in the coconut M&M's and scoop by large tablespoons onto an baking sheet. Flatten out the cookies slightly with the back of a spoon. Bake for 9-11 minutes, remove from oven and let sit on baking sheet for 2-3 minutes before removing to a wire rack to cool completely.

CARROT POKE CAKE

CARROT POKE CAKE 1 box Carrot Cake mix (plus ingredients needed to make) 1.4oz package instant vanilla pudding mix 2 cups cold milk orange candy coloring (if desired) 8oz frozen cool whip, thawed 4 oz cream cheese, softened 1/2 cup powdered sugar 1 cup chopped walnuts Prepare carrot cake according to package instructions in a 9x13in pan. Let cool completely. Use a rounded spoon handle to poke several holes in the cake. Whisk together the vanilla pudding mix with cold milk (and drops of orange candy coloring if desired), for 2 minutes. Pour pudding into the holes on the cake, spread evenly over cake. Place in fridge while preparing frosting. Beat the cream cheese with a mixer until smooth, add the cool whip and powdered sugar, mix until well blended. Carefully spread over the pudding mixture, it will be thick, so spread carefully. Cover with chopped walnuts around the edges of the cake, and decorate with candies if desired. Store cake covered in fridge until ready to enjoy.

DING DONG PIE

DING DONG PIE 10 Ding Dong Cakes, unwrapped 3 eggs 8 tbsp butter, melted 1/3 cup sugar 1 tsp vanilla 1 tbsp white vinegar 1 (9in) Pie Crust Preheat oven to 350 degrees F. Place pie crust in pie pan and set aside. Whisk together the eggs, butter, sugar, vanilla and vinegar. Cut each ding dong into 4 pieces, then gently fold into the mixture. Do not over mix. Pour into the pie shell and bake for 40 minutes or until set in the center. Let cool and serve with a dollop of whip cream on top

PEANUT BUTTER AND CHOCOLATE POPCORN CRUNCH MIX

PEANUT BUTTER AND CHOCOLATE POPCORN CRUNCH MIX 8 cups popped popcorn 2 cups Reese's Puffs Cereal 1 cup honey 1 cup sugar 1 cup creamy peanut butter 1 tsp vanilla 2 oz melting chocolates 1 cup Reese's Pieces candy Combine the popcorn and Reese's Puffs in a large bowl, then set aside. Line a large rimmed baking sheet with parchment paper and set aside. In a small pot heat the honey and sugar and bring to a boil, then let boil for just 1 minute. Remove from heat and stir in the peanut butter and vanilla until smooth. Pour over the popcorn mix and stir to coat. Pour out onto the lined baking sheet into an even layer to cool. Melt the melting chocolates according to package instructions and then drizzle over the cooled popcorn, then sprinkle with the Reese's Pieces candies. Let cool, then enjoy. Keep stored in an air tight container.

GOOEY S’MORES CAKE BARS

GOOEY S’MORES CAKE BARS 1 box yellow cake mix (just the mix) 1 egg 1/2 cup Challenge Butter , melted 2 cups graham cracker crumbs 1 (7oz) jar marshmallow creme 2 cups milk chocolate chips 1 cup mini marshmallows Preheat your oven to 350 degrees F. Line a 9x13" cake pan with parchment paper for easy cutting later on, or just lightly spray with cooking spray and then set aside. In a large bowl combine the cake mix, egg, butter and graham cracker crumbs. Use a sturdy wooden spoon to mix until combined. The mixture will be slightly crumbly, but stick together when squeezed. Reserve 2 cups and pour the remaining graham cracker mixture into the cake pan and press down into an even layer. Sprinkle the chocolate chips over the crust in an even layer and press lightly into the crust. Drop the marshmallow creme by the tablespoonful onto the chocolate chips and then wet the back of a tableware spoon with water and spread into an even layer. Sprinkle with the mini marshmallows, and then top with the remaining graham cracker mixture. Bake for 20 to 22 minutes, (optional - turn on the top broiler for just 1 to 2 minutes at the end to lightly brown the marshmallows). Let cool completely before cutting into bars.

SUPER EASY CHERRY TURNOVERS

SUPER EASY CHERRY TURNOVERS 1 box Puff Pastry Dough (found in the freezer section), thawed according to package instructions 1 (21oz) can Cherry Pie filling 1 egg white, lightly beaten For the Vanilla Glaze: 1 1/2 cups powdered sugar 2 tbsp milk 1 tsp vanilla extract Preheat oven to 375 degrees F. Unwrap both of the puff pastry doughs and cut into 8 squares (4 from each dough). Place a heaping tablespoon or two of cherry pie filling in the center of each square. Brush the edges of the squares with the egg white and fold over to enclose the pie filling. Bake on an un-greased baking sheet for 20 to 25 minutes, or until puff pastry is golden brown. Let cool on a wire rack. To make vanilla glaze: Combine the powdered sugar, milk and vanilla extract in a bowl and whisk until smooth. Pour in a frosting bag or zip close bag then snip off the tip or corner to pipe on the cooled turnovers. Enjoy! You can use any type of pie filling in place of the cherry. Or, use a tablespoon of Nutella for a chocolate turnover!

GOOEY CHEX MIX

GOOEY CHEX MIX 4 cups Rice Chex 4 cups Honey Nut Cheerios 4 cup Golden Grahams 1 cup shredded sweetened coconut 1 cup slivered or sliced almonds 1 1/4 cups butter 1 cup corn syrup 1 cup sugar Combine the Rice Chex, Honey Nut Cheerios, Golden Grahams, coconut and almonds in a large bowl. Line a large baking sheet with wax paper and set aside. Combine the butter, corn syrup and sugar in a saucepan over medium-high heat. Stir until dissolved completely and bring to a boil. Boil for 3 to 4 minutes. Pour butter mixture over cereal and use a large spoon to stir and coat evenly. Pour onto prepared baking sheet and spread into an even layer. Let cool. Store in an air-tight container.

Butterscotch Gooey Nut Bars

Butterscotch Gooey Nut Bars 1 package (17.5oz)sugar cookie mix 1 package (3.4oz)instant butterscotch pudding mix ½ cupChallenge Butter, softened 1egg 1 package (14oz)caramels ½ cupevaporated milk 1 cuproasted macadamia nuts 1 cuproasted cashews 1 tspvanilla extract 1 cupbutterscotch chips Preheat oven to 350 degrees F. In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg until a dough forms. Press into an ungreased 9”x13” baking pan. Bake for 20 to 25 minutes or until set. Meanwhile, in a large saucepan, combine the caramels and milk over medium-low heat, stirring often until melted and smooth. Remove the pan from the heat and stir in the nuts and vanilla extract. Pour the caramel mixture over the top of the crust. Sprinkle with the butterscotch chips and let cool completely. Cut into bars. Store in an airtight container.

CHEESY TACO STICKS

CHEESY TACO STICKS 1 lb. ground beef 1 packet taco seasoning mix 1 tube Pillsbury Pizza Dough,or your fav brand 5 colby jack and cheddar cheese sticks, halved 4 tbsp butter, melted 1 tsp garlic powder 1 tsp dried parsley Preheat oven to 425 degrees F. Lightly coat a large baking sheet with non-stick spray and set aside. Cook the ground beef in a skillet, breaking up with a wooden spoon until fully browned and crumbled. Drain any fat and return skillet to stove top. Mix in the taco seasoning packet (but no water), and stir until fully coated. Remove from heat and let cool to room temperature.* Spread the pizza dough out until it's flat and cut in half lengthwise and then 4 cuts up and down, creating a total of 10 small rectangles. Place about a tablespoon or more of the taco meat in the center of each pizza dough, top with a halved cheese stick and then carefully roll up the pizza stick, making sure to pinch all seams closed. Combine the melted butter, garlic powder and parsley in a small bowl and brush it on the tops of the cheesy taco sticks. Bake for 10 to 12 minutes or until golden brown on top. Serve hot with your favorite taco toppings! *You can use leftover taco meat in this recipe. But if you do make the full 1 lb. of ground beef, you will have lots of leftover taco meat, so you can freeze it and save for later use!

CHEESY BACON ARTICHOKE DIP

CHEESY BACON ARTICHOKE DIP 2 cups Shredded Mozzarella Cheese 1 1/2 cups mayo 1 (14oz) can artichoke hearts, drained and chopped 1/2 cup real bacon bits 1/2 cup diced green onions Preheat oven to 400 degrees F. Combine all the ingredients in a bowl and mix. Pour ingredients into a shallow baking dish and bake for 30 minutes, until bubbly in center. Enjoy hot with crackers or bread. Notes Dip can also be prepared in slow cooker on low heat for 2 hours.

COCONUT CHOCOLATE CARAMEL COOKIE DIP

COCONUT CHOCOLATE CARAMEL COOKIE DIP 8 oz. cream cheese, room temperature 1 (5.3oz) container Caramel Yoplait Custard yogurt 1/4 cup powdered sugar 2 tbsp caramel ice cream topping, plus more for garnish 1/3 cup toasted coconut*, 1/3 cup mini chocolate chips Graham cracker sticks or shortbread cookies for dipping Beat the cream cheese with an electric mixer until smooth and creamy. Add in the Caramel Yoplait Custard yogurt, powdered sugar and 2 tbsp caramel ice cream topping, continue to beat until smooth and creamy. Reserve 1 tbsp of the toasted coconut and 1 tbsp of the mini chocolate chips, then add the remaining toasted coconut and mini chocolate chips and fold into the cream cheese mixture. Place dip in a serving bowl. Drizzle the top of the dip with the extra caramel topping and reserved toasted coconut and mini chocolate chips. Serve with the graham cracker sticks or short bread cookies. Enjoy! Notes *To toast the coconut, use shredded sweetened coconut and lay on a foil lined baking sheet in an even layer. Bake in the oven at 325 degrees for 5 to 10 minutes. Stir halfway through to ensure even coloring.

CROCK POT SPAGHETTI SQUASH WITH MEATBALLS

CROCK POT SPAGHETTI SQUASH WITH MEATBALLS 1 medium to large spaghetti squash, washed 1 jar of spaghetti sauce, your preferred flavor (more if desired) 3 cups of frozen meatballs Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot. Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well. Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done. Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell. Serve with the sauce and meatballs from the crock pot.

EGG DROP SOUP

EGG DROP SOUP 4 cups + 1/2 cup chicken broth 2 tbsp corn starch 1 tsp ground ginger 1/2 tsp garlic powder 1/2 tsp salt 2 green onions, chopped into 1 inch pieces 1 cup blend of frozen corn, peas and carrots 3 eggs 1/8 tsp black pepper Garnish (optional): 5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying diced green onions Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard. Add the frozen corn, peas and carrots; return to a boil. In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken. Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper. For the wonton strips: Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate. Serve the soup with wonton strips and diced green onions.

MEAT LOVER'S TORTELLINI SKILLET

MEAT LOVER'S TORTELLINI SKILLET 3 strips thick cut bacon 8oz. andouille sausage, diced OR 12oz. ground Italian sausage 24oz. jarred marinara sauce 1/3 cup water 13oz. fresh cheese filled tortellini 8oz. shredded mozzarella cheese 12 slices, pizza pepperoni Cook bacon in an oven safe skillet until browned and crispy. Remove bacon from skillet and drain on a paper towel lined plate. Leave about 2 tablespoons of bacon grease in the skillet and discard the rest. Saute the andouille sausage in the bacon grease over medium heat until browned (or if using ground sausage, brown in skillet, breaking up with wooden spoon until crumbled and cooked through). Carefully add the marinara sauce, water and tortellini to the skillet. Stir and bring to a low boil, reduce heat and cover for 7 to 10 minutes, or until the pasta is tender. Stir and then sprinkle the cheese over the top of the pasta in an even layer. Top with the sliced pepperoni and crumbled bacon. Cover and cook an additional 3 to 5 minutes, or until cheese is melted. If desired, place skillet under your oven's broiler for about 2 minutes to melt cheese even more.

LEMON BUTTER CHICKEN BREASTS

LEMON BUTTER CHICKEN BREASTS 6 medium boneless skinless chicken breast halves (1-1/2 pounds) 1/2 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons lemon pepper seasoning 1/3 cup butter 2 lemons, sliced 2 tablespoons lemon juice 2 to 3 tablespoons fresh basil leaves Hot cooked rice, optional Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, basil and pan juices over hot cooked rice or pilaf, if desired.

LEMON BAR MAGIC CAKE

LEMON BAR MAGIC CAKE 1 box French Vanilla cake mix (plus ingredients needed to make - eggs, oil, water) For the Lemon Bar Filling: 2 cups sugar 1 cup flour 4 eggs zest of 2 lemons 3/4 cup lemon juice (about 4 lemons) For the Frosting: 1 (1oz) pkg. sugar free instant lemon pudding mix 1 cup cold milk 1 (8oz) container Cool Whip, thawed Preheat oven to 350 degrees F. Lightly grease a 9x13" cake pan and set aside. Prepare the cake mix according to package instructions and pour into the prepared cake pan. DO NOT BAKE, set aside. Combine the 2 cups sugar, flour, eggs, lemon zest and lemon juice in a bowl and whisk together until sugar is dissolved. Pour over the prepared cake mix. Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Let the cake cool completely before frosting! Whisk together the lemon pudding mix with the cold milk until smooth and thickened (about 2 minutes), then fold in the thawed Cool Whip, until fully combined. Spread the frosting over the cake and enjoy right away or chill, covered, in the fridge until ready to serve.

RED BEANS AND RICE

RED BEANS AND RICE 1 tbsp extra virgin olive oil 1/2 white onion, diced 1 red bell pepper, diced 1 cup white rice 1 tbsp cajun seasoning 1 tsp garlic salt 1 cup tomato sauce 2 cups chicken broth 1 (15oz.) can red beans, rinsed and drained freshly chopped cilantro for garnish Heat the olive oil in a large skillet over medium high heat. Saute the onion and red bell pepper for about 2 to 3 minutes, until they soften slightly. Add the rice, cajun seasoning and garlic salt, stirring until the rice is slightly browned, about 2 minutes. Pour in the tomato sauce and chicken broth and stir until combined. Bring mixture to a slight boil. Add beans, stir, then reduce heat to low. Cover the skillet and cook for 15 to 18 minutes, or until rice is tender. Stir to fluff the rice. Garnish with freshly chopped cilantro and serve warm. Enjoy! Notes Add 12oz. of sliced andouille sausage to the skillet while sautéing the onion to make it a complete meal!

QUICK AND EASY TACO SOUP

QUICK AND EASY TACO SOUP 1 lb. lean ground beef* 1 small onion, chopped 1 (15oz) can kidney beans 1 (15oz) can black beans 1 (15oz) can corn kernels 1 (15oz) can diced tomatoes 1 (8oz) can tomato sauce 1 pouch (2 tbsp) taco seasoning Optional Taco Toppings: shredded cheddar cheese sour cream diced tomatoes / pico de gallo sliced avocado corn chips lime wedges chopped cilantro Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat. Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend. Serve with optional taco toppings. Enjoy! Notes *You can substitute ground beef with ground turkey or chicken if desired. Do not drain the canned items, just pour them all in.

Chocolate Cake

Chocolate Cake ( Cake Mix Cake) 1 (18 1/4 ounce) packages devil's food cake mix 1 (4 ounce) boxes instant chocolate pudding mix 1 cup sour cream 1/2 cup water 1/2 cup vegetable oil 4 large eggs chocolate frosting Preheat oven to 350°F. Grease 2 9-inch round cake pans. Dust with flour and tap out the excess; set pans aside. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl. On medium low speed, continue to blend for 2-3 minutes more. The batter will be very thick and should look well combined. Pour batter into prepared pans and smooth it out. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes. Allow to cool in the pans on a wire rack for 20 minutes. Now is the time to start preparing your frosting. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up. When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost

Chicken Broccoli Alfredo Stuffed Shells

Chicken Broccoli Alfredo Stuffed Shells 1 jar (16 oz) alfredo sauce 2 cups cooked chicken, shredded 2 cups cooked broccoli, chopped 1 cup shredded cheddar cheese 1/4 cup shredded parmesan 21 jumbo pasta shells, cooked 1 1/2 – 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!) Preheat oven to 350 degrees. Use a large bowl to mix alfredo, chicken, broccoli, and cheeses. Spoon the mixture you have into pasta shells (precooked). Grease 13 x 9 baking dish with butter or cooking spray. try to spread spaghetti sauce on bottom of baking dish. Arrange shells in baking pan. Cover with foil and bake 35 minutes . TIPS: 1: in case you don't have time You can prep all items in advance, right up to the point of baking. you should just Keep covered in refrigerator until you are ready to bake. 2: in case you have a cookie scoop? Use it to easily stuff your shells! and have a nice meal!! NOTE: PRECOOK THE SHELLS!!!!

hocolate Chip Cheesecake Cookies

Chocolate Chip Cheesecake Cookies 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup brown sugar 8 ounces cream cheese, softened 1 teaspoon vanilla 1 large egg 2 1/4 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 cups semi-sweet chocolate chips Preheat oven to 350°F. With an electric mixer cream butter and sugars until nice and creamy. Add cream cheese and continue to mix until all lumps are gone and it is nice and smooth. Add vanilla and egg and mix. Slowly add flour, a little at a time. Add baking soda and salt and mix well, but not too much! Turn off your mixer and add the chocolate chips, folding by hand with a rubber spatula. Scoop cookie dough by the rounded tablespoon onto a cookie sheet; make sure they aren’t too close though! Bake in your oven for 9-11 minutes, I do mine for 10. Cool on a rack and once they are all the way cool put into a plastic bag or container and keep in the fridge! Since they have cream cheese in them you don’t want them to spoil! These are the best chocolate chip cookies ever! They stay nice and moist! Makes about 3 dozen.

Mexican Beef and Rice Casserole

Mexican Beef and Rice Casserole 1 lb ground beef 1 tbsp taco seasoning 1 bunch spinach ends trimmed and roughly chopped 1 cup frozen corn kernels 14 oz can fire roasted diced tomatoes, can substitute with regular diced tomatoes 1/2 cup salsa store bought 2 cups Mexican 4 cheese blend shredded 1 cup long grain rice uncooked 2 cups chicken broth 2 tbsp fresh cilantro chopped Preheat oven to 375 F degrees. Spray a 9x13 inch casserole dish with cooking spray. In a large skillet add the ground beef and start browning over medium high heat. Sprinkle the taco seasoning over the beef and break it up with a wooden spoon. Cook until meat is no longer pink and has started to brown, about 5 minutes. Add the chopped spinach, frozen corn, fire roasted tomatoes, salsa and 1/2 the cheese to the skillet and stir. Add the rice and broth to the skillet and sir well. Spoon everything into the prepared casserole dish and top with about 1/2 of the remaining cheese. Bake for 45 minutes or until the rice is cooked. Top with the remaining cheese and bake for another 5 minutes or until the cheese has melted. Garnish with cilantro and serve.

Chicken on the Ritz

Chicken on the Ritz 10 3/4 oz can cream of chicken soup 1 cup sour cream 3 cups cooked chicken breasts cut into cubes or shredded, about 4 breasts 2 cup broccoli florets 4 oz Ritz crackers 1/2 cup butter melted Preheat oven to 350 F degrees. Spray a 9x13 casserole dish with cooking spray and set aside. In a bowl whisk together the cream of chicken soup and sour cream together. Add the chicken, broccoli florets and toss it together with the cream of chicken/sour cream mixture, making sure each pieces is coated fully. Add the chicken and broccoli to the casserole dish. Add the crackers to a food processor and pulse a few times until the crackers resemble breadcrumbs. Sprinkled the crumbled crackers over the casserole the chicken and broccoli and then drizzle with the melted butter. Bake for 40 minutes until the casserole starts to bubble and the crackers start to turn golden brown.