Monday, July 31, 2017
Cheese burger bacon casserole 1lb ground beef 6 slices of bacon 1/2 cup of mayo, 1/2 cup of half and half 3 eggs 1/2 onion chopped (substituted with onion powder) 1 clove minced garlic (I used garlic powder) 8 oz shredded cheddar cheese, salt and pepper. Directions: Cook your ground beef and bacon (separately). Mix salt, pepper, onions or onion powder, 1 clove of garlic or garlic powder, and crumbled up bacon pieces in with ground beef. Pour this into either a greased pie plate (I used Pyrex bowl), sprinkle cheese over ground beef mixture. Mix eggs, mayo, and half and half together (make sure to mix well). Pour this over the ground beef mixture and cook on 350 degrees for 30-35 minutes
Half-way to heaven peanut butter cookies For the cookies 1½ cups quick oats ½ cup flour ½ cup sugar ½ cup brown sugar ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon vanilla extract ½ cup honey roasted peanut butter ½ cup unsalted butter, softened 1 egg For the filling ½ cup confectioner’s sugar 1 cup smooth peanut butter* Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet. While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes. On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges.
Granny’s Cocoa Cream Pie ½ c. cocoa ¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour) 3 egg yolks 1 ½ c. sugar ¼ tsp. salt 2 c. milk 1 tsp. vanilla Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med- high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like, Or use the left over egg whites for a meringue topping
Mexican Dip 4 oz green chilis drained (small can) 4 oz jalapenos slices (I used jar jalapenos) 1/3 c cilantro 1/3 c Mayo (not Miracle Whip) 1/3 c sour cream 1/3 c buttermilk 1/2 tsp minced garlic 1 pkg Ranch Dip Seasoning Combine first 3 ingredients and chop really good, you can use a blender if you want it smooth, I like it a little chunky. Add remaining ingredients and mix well. If you want it really spicy add more jalapenos. Serve with chips or veggies. Store in refrigerator.
Crockpot Chicken and Vegetables (Mississippi Roast Style) 2 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.
Thick and Chewy Chocolate Chip Bars 2⅛ cups all purpose flour ½ tsp salt ½ tsp baking soda 12 Tb butter (1½ sticks), melted and cooled slightly 1 cup light brown sugar ½ cup granulated sugar 1 large egg 1 large egg yolk 2 tsp vanilla extract 2 cups chocolate chips Preheat the oven to 325 degrees fahrenheit. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over-mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
Potato Bacon Casserole 4 cups Shredded Frozen Hashbrowns 1/2 cup Onion, finely chopped 8 ounces Bacon, cooked and crumbled 1 cup Shredded Cheese 1 Can of Evaporated Milk (12 flo. oz) 1 Egg, large, lightly beaten 1.5 teaspoons Salt PREHEAT oven to 350° F. Grease 8-inch-square baking dish. LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover. BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
Kentucky Biscuits 2 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda 2 tablespoons sugar dash of salt 1/2 cup butter 3/4 cup buttermilk Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk. Mix dry ingredients. Cut in butter, add milk and knead into soft dough. Do not over knead! Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever. Cut into serving size portions before you cook. Bake at 400′ for 15 to 20 minutes or until done and golden brown.
Creamed Chicken and Biscuits Casserole 1 small onion 1 1/2 teaspoons butter 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1/2 cup mayonnaise 1 cup milk 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper 1 1/2 cups shredded mild cheddar cheese refrigerated biscuit Preheat oven to 350. Grease the bottom and sides of an 11×7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and saute until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer
Company Chicken Casserole 4 boneless skinless chicken breasts. 1 cup of chicken broth. 2 cloves of garlic. 2 wedges of onion. 4 cups of pepperidge farms herb seasoned stuffing mix. 1 (½ cup) cube of butter. 1 can cream of chicken soup. 1 pint of sour cream. 8 oz of thawed frozen broccoli cuts (optional). In a skillet, bring to a boil the chicken breasts, broth, garlic and onion over medium high heat. Turn down the heat to medium and simmer covered for 15 to 20 minutes. Take out the chicken and shred it with a fork. Reserve the broth. Melt the butter in a casserole, mix all the ingredients and bake until golden brown. Enjoy!
CONEY SAUCE for HOT DOGS 1&1/4 Lbs.- Hamburger 1- Large Onion 1/2- C. Sugar 1/2- C. Chili Powder 1/2- C. Ketchup 1&1/2- C. Water Chop Onion Mix Hamburger & Onion in skillet Brown Hamburger & Onion until Hamburger is done. Drain. Put mixture back in skillet and add remaining ingredients. Simmer 1 hour, stirring occasionally. Serve on Hot Dogs. Can be frozen until ready to use
Pumpkin Spice Bread 2 cups canned pumpkin 3 cups sugar 1 cup water 1 cup vegetable oil 4 eggs 3 1⁄3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon baking powder 1⁄2 teaspoon nutmeg 3⁄4 teaspoon ground cloves Heat oven to 350. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
Crack-Tastic Crackers 1 1/2 sticks butter, melted 1 packet ranch dressing mix 2 T. red pepper flakes 1/2 tsp. garlic powder 2 sleeves saltine crackers parmesan cheese In a large bowl combine melted butter, dressing mix, pepper flakes, and garlic powder. Add crackers, 1 sleeve at a time, and gently with your hand toss to coat the crackers. Let sit in the bowl while the oven preheats to 250 degrees. Line a large cookie sheet with tin foil. Spread crackers out on tin foil and bake for 15 minutes, remove and sprinkle with parmesan cheese and turn the crackers over. Sprinkle with more cheese and return to over for 10 minutes.
Pecan Pie Cobbler 1 Box refrigerated pie crusts, softened as directed on box 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 1/2 teaspoons vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavor cooking spray 2 cups pecan halves Vanilla ice cream, if desired Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
Taco Pizza 1 can refrigerated pizza crust 2 tablespoons olive oil 1/2 cup chopped onion 1 lb. Lean Ground Beef 3 tablespoons Homemade Taco Seasoning ,or packaged 1/2 cup water 1 cup Fiesta Blend shredded cheese, divided 1 tomato, diced, plus additional for top, if desired 2 tablespoons unsalted butter, melted 2 cups chopped Romaine lettuce Sour cream and taco sauce for serving, if desired Prepare a rimmed baking sheet by lining it with parchment. Preheat oven to 375 degrees F. in a large skillet heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3 – 5 minutes. Add the Ground Beef and cook until brown. Add the Homemade Taco Seasoning and water and mix until well incorporated. Reduce heat to low and simmer for 5 – 7 minutes. Meanwhile, transfer the piece of parchment to your work surface. Place the pizza dough on the parchment and roll it out,,now add your ingredients,meat,cheese,add what you like on your tacos,,hehe ,,Bake 15-20 min,,depending on your oven,then add your topings slice and Enjoy!
MOM’S GOULASH 1/2 lb macaroni 1 1/2 lbs ground beef 1 large onion, diced garlic salt, pepper, chili powder, & hot sauce to taste 2 (14.5 oz) cans whole stewed tomatoes, undrained 2 tablespoons ketchup Tomato juice as needed Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time
Country Ranch Green Beans ½ stick butter (4 Tbl.) 1 small sweet onion, cut into thin wedges 1 medium regular red potato, unpeeled, ½-3/4″ dice ¼ tsp. coarse ground black pepper 3 strips crisp-cooked bacon, thinly sliced ½ tsp. finely minced garlic 1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work) 1 (14.5 oz.) can green beans, drained In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender. Add bacon, garlic, and Ranch Mix. Stir in well. Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them. Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty
Peanut Butter Cookies 1/2 cup butter 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/4 cups sifted flour 3/4 teaspoon baking soda 1/4 teaspoon salt Preheat oven to 375?. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.
“Lazy Man’s” Pie- Peach Cobbler 1 stick butter or margarine 1 C. milk 1 C. sugar 1 C. flour 1 tsp. baking powder Dash of salt 1 qt. fruit, sweetened (peaches, cherries, blackberries, etc) Melt butter in baking pan. Mix flour, sugar, baking powder, salt and milk. Pour batter in pan on top of butter; cover with fruit. Do not stir; batter will rise to top as it bakes and absorbs the flavor of the fruit. Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream
Banana Drop Cookies 1¼ cups sugar 2/3 cup butter 1 teaspoon vanilla 1 cup banana; mashed well 2 Eggs, beaten 2¼ cup flour 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1/2 teaspoon cinnamon For topping (optional) 1/4 Cup sugar 1 teaspoon cinnamon In small bowl, combine flour, baking powder, baking soda, and salt and 1/2 teaspoon of cinnamon. Cream sugar, butter, and vanilla until light and fluffy. Add eggs and beat well. Stir in banana. Slowly mix dry ingredients into wet. Chill 30 minutes in refrigerator. Preheat oven to 400. Drop teaspoon sized balls of dough two inches apart on greased cookie sheets. Sprinkle with cinnamon/sugar mixture; if desired. Bake 8-10 minutes or until browned. Cool 2 minutes, then transfer to racks
Baked Chicken 2/3 c mayonnaise 1/4 c freshly grated Parmesan cheese 1/2 c seasoned bread crumbs, finely crushed 1-1/2 tsp. seasoning salt 1/4 tsp. freshly ground black pepper 1 tsp. granulated garlic or garlic powder 1/2 tsp. mustard 1/2 tsp. soy sauce 4 skinless, boneless chicken breasts Preheat oven to 375. Spray a baking dish large enough to hold the chicken in a single layer. In a medium sized bowl, mix all ingredients except chicken until blended. Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish. Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.
Crazy Good Casserole 4-5 boneless, skinless chicken breasts 6 strips of quality bacon – cooked and crumbled 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder Salt and pepper to taste Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining cup of Monterrey Jack cheese. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top
French Meat Pie 1 lb ground beef 8 ounces ground pork 1⁄2cup onion, finely chopped 1⁄2cup water 2 large potatoes, peeled, cut into quarters 1⁄2teaspoon salt 1⁄4teaspoon allspice 1⁄4teaspoon ground cloves 1⁄8 teaspoon pepper 1 double crust pie crust Combine beef, pork, onion and water in a medium saucepan and mix well. Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally. Boil the potatoesin water to cover in a small saucepan until tender; drain. Add to the meat mixture. Add the salt, allspice, cloves and pepper and mix well; remove from heat. Mash the mixture with a potato masher. Roll the pastry into two 11-inch circles on a lightly floured surface. Fit 1 pastry into a 9-inch pie plate. Fill with the meat mixture. Cover with the remaining pastry, fluting the edge and cutting several vents. Bake at 450′ for 20 minutes or the crust is golden brown.
Orange Zucchini Bread Bread 4eggs 1 1⁄2cups sugar 3⁄4cup oil 2⁄3cup orange juice 2cups shredded unpeeled zucchini 3 1⁄4cups all-purpose flour 1 1⁄2teaspoons baking powder 1 1⁄2teaspoons baking soda 1teaspoon salt 2teaspoons grated orange rind 2 1⁄2teaspoons cinnamon 1⁄2teaspoon clove 1⁄2cup chopped nuts (optional) Glaze 1cup powdered sugar 2 -3tablespoons orange juice Preheat oven to 350°F. Grease and flour bottoms only of two 8×4 or 9×5 loaf pans. In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar. Add oil, orange juice and zucchini. Stir in remaining bread ingredients; mix well. Pour batter into prepared pans. Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean. Cool 10 minutes. Remove from pans; cool slightly on a rack. In small bowl, blend glaze ingredients; spread over warm loaves. Cool completely on wire rack. Wrap tightly and store in refrigerator.
Fried Green Tomatoes 4 large green tomatoes 2 eggs 1/2 cup milk 1 cup all-purpose flour 1/2 cup cornmeal 1/2 cup bread crumbs 2 teaspoons coarse kosher salt 1/4 teaspoon ground black pepper 1 quart vegetable oil for frying Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
MEXICAN LASAGNA 2 lbs. 93% lean ground beef 16-oz. can refried beans 4-oz. can chopped green chilies 1 pkg. taco seasoning or Homemade Taco Seasoning 2 8-oz. bags shredded Colby-Jack cheese, divided 16-oz. uncooked lasagna noodles 24-oz. jar Pace mild or medium chunky salsa, divided use 2 cups water (see note below) 16-oz. sour cream 2 ¼-oz. can sliced ripe olives, drained 3 green onions, chopped 3 small roma tomatoes, chopped In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well. Heat through over medium heat about 5 minutes. In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking. Layer a row of four noodles and spread with one-third of the remaining beef mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine remaining salsa and water; pour over top. Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender. Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes. Bake 5-15 minutes longer—until cheese melts. Let stand 10-15 minutes before cutting. Notes When pouring salsa/water mixture over top it is imperative that you cover the noodles as much as possible so they don’t get dried out while baking. You must spread at least a cup of beef mixture on the bottom of the baking dish or the noodles will stick to the bottom of the pan. You can use enchilada sauce with the salsa to pour over top, if desired. Since the noodles aren't pre-cooked you cannot add additional layers or there is not enough moisture in the casserole to bake them through sufficiently. Baking time is approximate. Your oven may take 1 hour or 2 hours depending on if it runs fast or slow. Check for doneness by pricking noodles with a fork. If the noodles are tender, the casserole is cooked enough. If you wish to precook your lasagna noodles, cook only to al dente. Then spread the salsa over top of the casserole WITHOUT mixing it with water. Bake about 30-40 minutes or until casserole is bubbly. Then spread with sour cream, add cheese, green onions, olives and tomatoes. Bake an additional 5-10 minutes or until cheese melts.
Swiss Steak 2 garlic cloves, minced 2 onions, sliced 2 green bell peppers, sliced 1 (15 1/2 ounce) can tomatoes 1⁄4 cup flour salt fresh ground pepper 2 lbs beef round tip steaks (3/4-inch thick) 3 tablespoons oil 1 cup beef stock or 1 cup broth Drain tomatoes, reserving the liquid. chop tomatoes. Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper. Cut meat into serving pieces. Coat steaks with the seasoned flour and pound until slightly flattened. Heat the oil in a large frying pan over medium heat; add steaks and cook until browned on both sides, 10 to 12 minutes in all. Add the garlic, onions, peppers, tomatoes with their liquid, and the broth. Bring to a boil. Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours)
Zucchini Bread 3 Eggs 2 C. Sugar 2 C. Shredded Zucchini 1 C. Oil (or applesauce) 2 tsp. Vanilla Extract 3 C. All Purpose Flour 1 tsp. Salt 1 tsp. Baking Soda 1 tsp. Baking Powder 2 tsp. Cinnamon 1/2 tsp. Nutmeg 1/4 tsp. Cloves Preheat oven to 325. Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Combine all dry ingredients. Gradually stir into wet ingredients. Pour into 2 greased loaf pans. Bake for 60-80 minutes or until toothpick inserted center comes out clean
Zucchini Jam Servings 5 quarts 6 cups zucchini peeled and shredded 1/2 cup water 6 cups sugar 1 (16oz) can crushed pineapple undrained 2 tbsp lemon juice 2 (6oz) boxes peach jello Peel zucchini, remove seeds and shred. Put shredded zucchini into a large stock pot with the water. Cook on low heat until zucchini comes to a boil, stirring often (about 20 minutes). Continue boiling over low heat for 10 minutes, keep stirring. Add the lemon juice, sugar, pineapple and 1 box of the jello. Cook over medium heat, stirring constantly for 10 minutes more. Remove pan from heat. Add the 2nd box of jello and stir for 1 minute. Ladle jam into sterilized jars, and put in a boiling water bath to seal. Boil half pint jars for 5 minutes and pint jars for 10 minutes
Mashed Potato Pie 2 C. leftover mashed potatoes 2 eggs 1/4 C. cottage cheese 1/4 C. sour cream 2 green onions, chopped 1 T. bacon bits 1/4 tsp. garlic powder 1/2 C. shredded cheddar jack cheese In a mixing bowl, beat the eggs and add in the cottage cheese and sour cream. Stir to combine and add the potatoes and remaining ingredients. Mix together well and pour into a lightly greased (I used butter) baking dish. Bake at 375 degrees for 20 minutes and then move the dish to the upper part of the oven and cook for another 6-7 minutes or until it begins to get golden brown. Let sit for a couple minutes before slicing
Brussels Sprouts with Bacon and Mushrooms 3 strips bacon, chopped 1/3 cup, chopped onion 1 cup, sliced mushrooms 1 Tbsp.butter 12 ounces of frozen brussel sprouts, thawed and sliced in half 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) salt to taste In a skillet, fry up the chopped bacon until crispy and remove the bacon to a paper towel lined plate, retaining the bacon grease in the skillet. Add the onions and mushrooms to the pan and cook over medium high heat for 3-4 minutes, just enough to soften the veggies. Remove them to a plate and add the butter to the pan. Once melted, add in the sliced brussel sprouts and reduce the heat to medium. Season with the house seasoning and salt to taste. Cook them, stirring often, until they are tender and begin to brown around the edges, about 7-8 minutes. Add the bacon, onions and mushrooms back to the pan to warm through, tossing to combine, just before serving.
HOME STYLE GREEN BEANS fresh green beans 1/2 pound bacon 1/2 small onion, diced 1 teaspoon cider vinegar 1 teaspoon dark brown sugar salt and pepper to taste Cook beans until tender. Meanwhile fry bacon; remove from pan and crumble. Saute onions in bacon grease and remove with slotted spoon. Drain beans and combine with bacon, onions, vinegar, sugar and seasonings. Cook and toss over low heat. Serve
Saturday, July 29, 2017
Oven Omelet 8 Eggs 1/2 cup half-and-half cream 1 cup (4 ounces) shredded cheddar cheese 1 cup finely chopped fully cooked ham 1/4 cup finely chopped green pepper 1/4 cup finely chopped onion In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish. Bake at 400° for 25 minutes or until golden brown. Yield: 6 servings.
Mom’s Best Pork Chops 2 eggs 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 3 (4 ounce) packets saltine crackers, crushed 3 tablespoons vegetable oil 6 thin cut pork chops Preheat the oven to 375 degrees F (190 degrees C). In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
Warm Apple Pie Bread with Cinnamon 2/3 cup brown sugar , divided 1/2 tablespoon ground cinnamon 1/3 cup white sugar 1/4 cup butter , softened 1/4 cup applesauce (note: you can use 1/2 cup butter and skip the applesauce if you prefer) 2 eggs , well beaten 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/3 cup milk 1 large or 2 small apples , peeled and chopped 1 tablespoon butter , melted Preheat oven to 350 degrees. Grease and flour an 8x4 loaf pan Combine 1/3 cup of the brown sugar and cinnamon in a small bowl and set aside. With mixer on medium, cream white sugar, remaining brown sugar and butter until fluffy. Mix in applesauce (if using), beaten eggs and vanilla. Stir together flour and baking powder. Add flour to egg mixture along with milk and stir just until combined. Do not overmix!! Pour half of the batter into a greased and floured loaf pan. Sprinkle with 1/2 of the apples and 1/2 of the cinnamon mixture. Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining cinnamon mixture. Bake approx. 40 minutes. Brush topping with melted butter. Continue baking an additional 5-10 minutes or until a toothpick comes out clean. Let cool 10 minutes and remove from pan.
BLOOMING ONION BITES WITH DIPPING SAUCE DIPPING SAUCE 3 tablespoons mayonnaise 3 tablespoons sour cream 2 teaspoons ketchup 1/2 teaspoon Worcestershire sauce 1 tablespoon horseradish mayo sauce (or regular horse radish) 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 large sweet onion or 2 medium onions 2 cups all-purpose flour 1 teaspoon cayenne pepper 1 tablespoons paprika 1/2 teaspoon each thyme and oregano 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 2 large eggs 1 cup milk Oil for frying Seasoning salt Combine all dip ingredients and set aside. Cut the onion in half and make slices down the onion to make wedges. In a bowl, toss flour and seasonings except seasoning salt. In a second bowl, whisk eggs, milk and 1/2 cup water. Ensure onion slices are separated and place the onion wedges in a large ziploc bag. Add about 3/4 cup of the flour mixture and shake well to coat. Using a fork, gently lift out about 6 onion wedges and put them into the egg mixture. Using a fork, remove them from the egg mixture and into the flour mixture in the bowl. Toss to coat. (So it’s Flour. Egg. Flour.) Place on a rack while coating all of the onions. Gently tap the rack to remove excess flour before frying. Heat deep fryer or a couple of inches of oil in a pan to 360-375 degrees. Place the onions into the deep fryer or oil in small batches for about 6 minutes or until browned and crispy. Be sure not to overcrowd them. Remove from oil, drain on paper towels and sprinkle with seasoning salt. Serve hot with dipping sauce.
BAKED SPAGHETTI & MEATBALL CASSEROLE MEATBALLS 1 lb lean ground beef 1/3 cup fresh bread crumbs 1 tablespoons milk 1/2 teaspoon salt 1 teaspoon Worcestershire sauce 1/2 teaspoon pepper 1/4 cup onion , finely chopped 2 tablespoons fresh chopped parsley 1 egg CASSEROLE 12 oz package fresh spaghetti or fettuccine 1 tablespoon olive oil 2 cups shredded mozzarella cheese , divided 1/2 cup grated parmesan cheese 1 large egg , slightly beaten 2 tablespoons fresh parsley ounce 28 oz . pasta sauce sauce (store bought our homemade) Grease a large casserole dish. Preheat oven to 400 degrees. Combine all meatball ingredients and form into 1″ balls. Place on a foil lined pan and bake 18-20 minutes. Remove from oven and reduce heat to 350 degrees. Boil the pasta until just al dente (about 3 minutes for fresh pasta). Drain and toss with olive oil. Stir together egg, parsley, pepper, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese & pepper to taste. Toss with the pasta and place in prepared dish. Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned.
Monday, July 24, 2017
4 Ingredient Chicken 8 chicken thighs - You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin. 1 package dry french onion soup mix 1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing) 1 small jar of apricot preserves or about a cupful. Mix all ingredients, except chicken, in a bowl. Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed. Pour sauce over chicken and make sure it’s coated well. Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.
Hot Dog Roll-Ups 8 hot dogs 4 ounces cheddar cheese, cut into 8 strips 2 slices bacon, strips cooked and crumbled 1 (8 ounce) packages refrigerated crescent dinner rolls Cut a lengthwise slit in each hot dog; fill with a strip of cheese and about 1/2 teaspoon bacon. Separate crescent dough into eight triangles. Place a hot dog on the wide end of each triangle; roll toward the point. Place cheese side up on an ungreased baking sheet. Bake at 375 degrees F for 12 minutes or until golden brown
Fried Green Tomatoes with Dipping Sauce 1 - 2 green tomatoes 1 C. buttermilk 3/4 C. all purpose flour 2 T. cornmeal 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) Veg. oil for frying salt, optional Slice the tomatoes, not too thick. Pour the buttermilk in a bowl, combine the flour, cornmeal and seasoning in another. Heat the oil to 350 degrees (I used my deep fryer). Dip one of the tomato slices in the flour, then the buttermilk and back into the flour. Shake off the excess and carefully place in the hot oil. Repeat with remaining tomatoes, frying in batches for 4-5 minutes or until golden brown. Drain on a paper sack, sprinkle with a little salt while they are hot. Dipping Sauce 1/4 C. mayo 1 T. chili sauce 1 tsp. prepared horseradish pinch of cayenne pepper Whisk together, keep in the fridge till ready to use.
Homemade Floor Cleaner ¼ Cup baking soda 2 Gallons hot water 1 Tablespoon dawn soap ¼ Cup vinegar Dissolve the baking soda to in the 1 1/2 - 2 gallons of hot water. Gently stir in 1 tablespoon of dawn soap making sure it DOES NOT GET BUBBLY OR SUDSY or that will leave unwanted marks on floors. Next add the ¼ cup of vinegar and gently stir and you’re ready to mop. The last step is to go over the floors with a mop dipped in clean water. Your floors will be beautiful and shiny clean. Dip the mop back into your solution often and rinse to ensure that you get the best results. She shares .....I am so happy with the results I will never purchase premade floor cleaner again!!! TIP: This is great for Linoleum and Tile Floors, be sure to test spot before using on wood floors, the finish is different for those
Easy Crock Pot Orange Chicken 4-5 Boneless Chicken Breasts - Thawed 3/4 cup Orange Marmalade (or Apricot Preserves) 3/4 cup of BBQ sauce 2 tbsp. Soy Sauce Sesame Seeds and Orange Zest for garnish (optional) Cook the Chicken in the crock pot on HIGH for 3 hours - covered. Drain the Juice from the Crock Pot. Mix the BBQ sauce, Orange Marmalade, and Soy Sauce Pour Mix over chicken, cover and cook on high for an additional 30 minutes. Steam your rice and veggies, place in the bowl and serve.
CHERRY CHEESECAKE ICE CREAM 3 c. cold heavy cream 1 14-oz. can sweetened condensed milk 1 tsp. pure vanilla extract 1 c. hand crushed graham crackers (about 4 whole crackers), plus more for garnish 1 c. cherry pie filling In a large bowl using a hand mixer, beat cream until stiff peaks form, 2 to 3 minutes. Fold in sweetened condensed milk and vanilla until fully incorporated, then fold in crushed graham crackers. Transfer half the mixture to a 9"-x-5" loaf pan. Dollop 1/2 cup pie filling over top, then swirl with a knife. Add remaining cream mixture, then swirl in remaining 1/2 cup pie filling. Top with graham crackers. Freeze until firm, at least 8 hours, covering lightly with plastic wrap after 4 hours. Let soften 10 minutes before scooping and serving.
TWIX CHEESECAKE 2 blocks cream cheese, softened 1/2 c. powdered sugar 1/2 c. caramel, plus more for drizzling 2 c. heavy cream 1 tsp. vanilla pinch of kosher salt 2 c. chopped Twix 1 prepared graham cracker crust 2 tbsp. Melted chocolate, for drizzling In a large bowl using a hand mixer, beat cream cheese, sugar, and caramel until light and fluffy, 2 minutes. Gradually add heavy cream and beat until stiff peaks form, then fold in vanilla, salt, and half the chopped Twix. Pour pie filling into prepared crust and smooth top. Refrigerate until firm, at least 6 hours and up to overnight. Drizzle with caramel and melted chocolate. Sprinkle all over with remaining chopped Twix, then drizzle with more caramel.
STRAWBERRY SHORTCAKE CHEESECAKE Vanilla cake mix, plus ingredients called for on box 2 blocks cream cheese, softened to room temperature 3/4 c. powdered sugar 2 c. cold heavy cream 3 c. strawberries, 2 c sliced and the rest left whole Grease an 8" springform pan with cooking spray. In a large bowl, mix all ingredients for vanilla cake. Pour ½ cup in pan, or enough to coat the bottom of your pan. (Save the rest of the batter for a separate cake or cupcakes!) Bake until golden and a toothpick comes out dry. In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Press the slices of strawberry along the edge of the springform pan, so that the bottoms of the strawberries touch the cake. Place your whole strawberries on the surface of the cake leaving about a ½” between each. Cover with the cheesecake mixture and refrigerate for 5 to 6 hours. Garnish with more chopped strawberries. Serve. The cheesecake can be refrigerated for 3 to 4 days.
TOASTED COCONUT CHEESECAKE FOR THE CRUST 15 graham crackers 1/8 tsp. kosher salt 3 tbsp. sugar 1/2 stick butter, melted FOR THE CHEESECAKE 4 8-oz. packages cream cheese, softened 1 1/4 c. sugar 1/2 tsp. kosher salt 1 tbsp. pure vanilla extract 4 large eggs 1 c. coconut milk 1/4 c. sour cream FOR THE FROSTING 1 8-oz. package cream cheese, softened 1/2 c. butter, softened 3 tbsp. coconut milk 3 c. powdered sugar 1 c. Toasted shredded coconut FOR THE GARNISH Toasted shredded coconut, for topping Make the crust: Butter a 9" springform pan. Wrap bottom and sides of pan in a double layer of aluminum foil, then set a rack in middle of oven and preheat to 350°. In a food processor or blender, grind graham crackers into fine crumbs. Add salt and sugar and pulse to combine. Transfer to medium bowl, add butter, and use fork or fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up sides of springform pan, then freeze for 10 minutes. Place pan on baking sheet and bake crust for 10 minutes. Set on a rack to cool, and reduce oven temperature to 325°. Make the cheesecake: Bring a medium saucepan or teakettle full of water to a boil. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down the bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds, then add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add coconut milk and sour cream and beat on low until fully incorporated and completely smooth, 1 minute. Pour cheesecake batter into cooled crust and smooth top, then place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake until top is just starting to brown and crack, about 1 hour 30 minutes. Turn off oven, prop door open with wooden spoon and let cheesecake slowly cool in water bath for 1 hour. Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate, 4 hours, or up to overnight. When ready to serve, make frosting: Beat cream cheese, butter, and coconut milk until combined. Slowly add powdered sugar and toasted coconut until creamy. Frost cheesecake and top all over with toasted coconut.
2 Minute Microwave Fudge 1 lb powdered sugar 2/3 cup cocoa 1/4 teaspoon salt 1/4 cup milk 2 teaspoons vanilla 1/2 cup butter or 1/2 cup margarine 1/2 cup chopped nuts (optional) Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl. Stir in milk and vanilla. Mix well. Place butter on top. Microwave on high, 2 minutes. Beat with wooden spoon until smooth. Stir in nuts (OPTIONAL). Spread in 8 X 8 X 2 inch baking pan. Chill about 1 hour or until firm. Cut into pieces
Cheese Dip That Will Make You Famous 1 8 oz. package cream cheese 2 cups grated cheddar cheese OR grated jalapeño jack 1 cup mayonnaise 1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them) ◦Serve with Wheat Thins or Frito’s Scoops for dipping or even Veggies Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!) Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together. Stir until combined. Bake at 350 for 20 minutes or until lightly browned. Serve with Wheat Thins or Frito’s Scoops for dipping
Almond Joy Brownies SERVINGS 16 4 ounces almond joy candy bars (4 whole regular sized candy bars or 8 miniature candy bars) 1⁄2 cup butter (I prefer butter, but original recipe called for shortening) or 1⁄2 cup shortening (I prefer butter, but original recipe called for shortening) 1 cup sugar 1 teaspoon vanilla 2 eggs 1 cup all-purpose flour 1⁄2 teaspoon salt 1⁄2 cup chopped almonds Heat oven to 350°F. Grease 9-inch square pan. In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted. Add sugar and vanilla; blend well. Add eggs 1 at a time, beating well after each addition. Stir in flour, salt and chopped almonds; mix well. Spread in greased pan. Bake for 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely; cut into bars.
GREEN CHILI CASSEROLE 1 - 2 lbs of hamburger meat ** 1 diced onion 1 can chopped green chilies 1 can cream of celery 1 can cream of chicken 1 can of milk (regular milk I just fill one of the cans after I empty soup) 1 bag of Doritos ( any flavor) shredded cheese. ** you can use sausage, bacon, smoke links, or a combination for your taste** Cook hamburger with the onion & green chilies & add seasoning to taste, in a sauce pan heat soups & milk, once mixed & heated you are ready to put in a 9x13 pan. Put a layer of the chips in pan first, then meat, then soup mix, can do that a couple of times until you run out of meat or soup. then put a layer of Doritos on top & cover with cheese. Bake in oven until cheese is melted, just be careful not to burn chips
3-Ingredient Cream Cheese Biscuits 8 ounces full fat cream cheese, softened ⅔ cup butter, softened 1 cup self-rising flour*, plus more for dusting *To make your own self-rising flour whisk 1 cup of flour with 1 + ½ teaspoons baking powder plus ¼ teaspoon salt. Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through. Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour. Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour. Roll out to ½ inch thick and cut with a 1 + ¼-inch thick biscuit cooker. Place them on the baking sheet about an inch apart. Stick the scraps together and make more biscuits. If you can’t fit them all on the baking sheet refrigerate and bake them in turns. Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like. They’re best eaten fresh and warm!
BROWNIE REFRIGERATOR CAKE 1 box brownie mix 1 extra large egg 1 (8 oz.) package cream cheese, softened 1 cup powdered sugar 2 (8 oz.) containers whipped topping 1 (3 oz.) package instant chocolate pudding 1 (3 oz.) package instant vanilla pudding 3 1/2 cups milk 1 Hershey candy bar or chocolate syrup Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.
SLOW-COOKER HAMBURGER HASH 3 pounds lean ground beef 1 can (15 ounces) tomato puree 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 can (10 1/2 ounces) condensed French onion soup with beef stock 3/4 cup water 1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed 4 medium carrots, diced (2 cups) 1 teaspoon salt 1-2 cups shredded cheddar cheese Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water. Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes the add cheese. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.
CREAM CHEESE CHICKEN ENCHILADAS 5 oz. reduced fat cream cheese, softened 1/4 cup light sour cream (or plain Greek yogurt) 10 oz. can of enchilada sauce 1 cup shredded cheddar cheese, divided 1 cup shredded monterey jack cheese, divided 2 cups cooked shredded chicken 1 cup frozen corn kernels, thawed (canned corn works, but drain it first) 4 oz. can diced green chiles 1/2 tsp chili powder 1/4 tsp cumin Salt and pepper 4 scallions, thinly sliced 8 (8-inch) whole wheat tortillas : Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray. In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well. Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.
Baked Parmesan Fish 1/3 cup grated parmesan cheese 2 tablespoons all-purpose flour. 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 egg 2 tablespoons milk 4 (4 ounce) orange roughy fillets or 4 (4 ounce) catfish fillets In a shallow bowl combine the parmesan cheese, flour, paprika, salt and pepper. In another bowl beat the egg and milk. Dip fish fillets into egg mixture then coat with parmesan mixture. Arrange in a greased 13x9x2-inch baking dish. Bake uncovered at 350°F for 25-30 minutes or until fish flakes with a fork.
Creamy Corn Salad 1 (15 ounce) cans whole kernel corn, drained 1 medium tomatoes, seeded and diced 2 tablespoons green onions, chopped 1/3 cup mayonnaise 1/2 teaspoon dried basil (optional) salt and pepper Mix all ingredients in a small bowl. Season with the basil or try other herbs. I like cumin, or you might try dill weed. Add salt and pepper to taste. Cover and refrigerate until ready to serve.
Teriyaki Sauce 1⁄4 cup soy sauce 1 cup water 1⁄2 teaspoon ground ginger 1⁄4 teaspoon garlic powder 5 tablespoons packed brown sugar 1 -2 tablespoon honey 2 tablespoons cornstarch 1⁄4 cup cold water Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thick it
BUTTERSCOTCH FUDGE 1 (14 ounce) can sweetened condensed milk 1 (11 ounce) package butterscotch chips 1/2 (11 ounce) package white chocolate chips 1 teaspoon butter flavored extract 1 teaspoon rum flavored extract In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.
PINEAPPLE CHEESECAKE SQUARES 2 cups all-purpose flour 1/2 cup confectioners' sugar 1/2 cup sliced almonds 2/3 cup butter 2 (8 ounce) packages cream cheese 1/2 cup white sugar 2 eggs 2/3 cup unsweetened pineapple juice 1/4 cup all-purpose flour 1/4 cup white sugar 1 (20 ounce) can crushed pineapple, drained with juice reserved 1/2 cup heavy cream, whipped Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes. While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely. Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.
Honey Garlic Chicken Wings Marinade 2 limes, zest of 1⁄3 cup lime juice 1⁄4 cup honey 2 garlic cloves, crushed 2 tablespoons soy sauce 1⁄4 teaspoon Tabasco sauce 3 lbs chicken wings salt Mix marinate ingredients together in a zip lock bag marinate for 3-4 hours. Line cookie sheet with foil. Bake 400 for 15 minutes. Turn and brush with marinate, cook for another 20-25 minutes
Snickerdoodle Bread 2½ cups flour 2 tsp. baking powder ½ tsp. salt 2 tsp. cinnamon 1 cup butter softened 2 cups sugar 3 eggs 1 tsp. vanilla ¾ cup sour cream 1 pkg. Hershey's cinnamon chips 3 TB sugar 3 tsp. cinnamon Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Let cool before removing from pan
Roasted Mediterranean Vegetables 12 ounces potatoes, cut into 1 1/2-inch chunks 1 small eggplant, sliced and quartered 2 bell peppers, chopped into 1-inch squares 1 cup red onion, sliced 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1⁄2 teaspoon basil 1⁄2 teaspoon oregano 1⁄2 teaspoon chives 4 garlic cloves, minced salt and pepper, to taste Preheat oven to 425°F. Prepare a shallow roasting dish with nonstick cooking spray. Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish. Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper. Drizzle sauce over the mixed vegetables and toss to coat. Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
Friday, July 21, 2017
Grilled Honey Mustard Chicken 4- 6oz boneless, skinless chicken breast 1/4 cup Dijon mustard 1/4 cup honey 1 tablespoon mayonnaise 1 tablespoon extra virgin olive oil 1 1/2 teaspoons soy sauce 2 teaspoons chili powder 2 teaspoons garlic powder 1 teaspoon black pepper Place chicken into a large resealable plastic bag In a small bowl whisk together remaining ingredients to make honey mustard marinade, taste and adjust seasoning as needed Reserve 3 tablespoons of marinade in a small bowl and place in refrigerator to use later Pour marinade into zip bag and seal Place into refrigerator to let marinade for 4-8 hours - When ready to grill - Heat grill to medium heat Remove chicken from marinade and place onto a foil lines baking sheet, reserving the marinade In a small saucepan bring reserved marinade up to a boil and let cook for 4-5 minutes, or until it reduces and thickens a little Divide sauce into 2 bowls Place chicken onto preheated grill Let chicken cook for 4-5 minutes on first side and then flip Brush thickened sauce, from one bowl, over chicken as it cooks Remove from grill and serve with remaining sauce from 2nd bowl
Super Moist Oven Baked BBQ Chicken 4, bone-in Chicken Breast Halves 3 tbsp olive oil 1 1/2 tsp smoked paprika 2 tbsp fresh lemon juice 3 cloves garlic, minced 1/2-3/4 tsp kosher salt pepper to taste 1 C favorite prepared BBQ sauce Remove skin from chicken breast halves and place in a large ziplock bag. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken. Let chicken marinade for at least an hour, up to 24 in the fridge. Preheat oven to 350 degrees Remove chicken from bag and place on a baking sheet. Season with salt and pepper. Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.
Mexican Strawberry Water (Agua de Fresa) 4 cups strawberries, sliced 1 cup white sugar 8 cups cold water 1 lime, cut into 8 wedges (optional) 8 fresh mint sprigs (optional) In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours. Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds. Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves
Biscuit Taco Casserole 16 ounces taco sauce 12 ounces refrigerated buttermilk biscuits 1 -1 1/2 cup shredded sharp cheddar cheese ( 4 to 6 ounces) 1 -1 1/2 cup shredded mozzarella cheese ( 4 to 6 ounces) 1 (2 1/4 ounce) cans sliced ripe olives, drained 1/2 lb lean ground beef 1/4 cup chopped red bell pepper, if desired (optional) 1/4 cup chopped green pepper, if desired (optional) 4 ounces mushroom stems and pieces, drained, if desired (optional) Heat oven to 400 degrees. Lightly grease 13 x 9 baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce, turn to coat. Sprinkle biscuits with l/2 cup to 1 cup of each of the cheeses and olives. Mix gently. Bake 15 to 18 minutes or until bubbly. Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. cook until beef is thoroughly cooked, drain. Once baked, sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture. Bake additional 5 to 7 minutes or until mixture is bubbling vigorously around edges.
Thursday, July 20, 2017
Mexican/White Trash 1 bag Nacho Doritos, crushed. 2 C shredded chicken 2 C shredded cheese–or more (I always use more!!) 1 Can Cream of chicken soup 1 Can ro’tel tomatoes 1/2 C sour cream 1/2 C milk 1/2 package taco seasoning (or more if you’d like) Preheat your oven to 350. Spray a 2 quart casserole dish with nonstick spray. Mix together all ingredients BUT Doritos. Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top. Cover with foil and bake for 35 minutes. I usually double the recipe and cook it in a 9×13 pan for 45 minutes, just so we can have leftovers the next day.
Jalapeno Popper Dressing (So easy) Servings: 1 cup 1/2 cup cream cheese (light is ok), softened 1/4 cup Greek yogurt or sour cream or mayonnaise 1/4 cup low fat buttermilk 1/4 cup fresh, pickled or roasted jalapenos 1 clove garlic or 3 teaspoons garlic powder 1 green onion 1 tablespoon cilantro 2 tablespoons bacon, cooked and crumbled (optional) salt and pepper to taste Puree everything in a food processor or blender optionally let sit in the fridge for a few hours. Tip: Add the jalapenos a bit at a time to get the heat level to where you want it.
Fiesta Chicken Chicken 4-4 oz boneless, skinless chicken breasts 2 teaspoons course all purpose seasoning 3 garlic cloves, minced 1-2 tablespoons honey 1 tablespoon soy sauce 1 teaspoon rice wine vinegar (or apple cider vinegar) 1-2 tablespoons lime juice 1 teaspoon chili powder 1 teaspoon salt Grilled Corn Salsa 4 ears of corn Olive oil Spray 1 tablespoon chili powder 1 teaspoon salt 1 small purple onion, chopped fine 2 garlic cloves, minced 12-16 cherry tomatoes, sliced in half 1/4-1/2 cup fresh chopped cilantro 2-3 limes, juiced 2 small avocados, diced Preheat oven to 400 Spray a casserole dish with nonstick spray Season chicken with all purpose seasoning on both sides and place into prepared pan In a small bowl whisk together garlic, honey, soy sauce, vinegar, lime juice, chili powder and salt Pour over chicken and toss to coat Cover pan with foil and place into oven Bake for 15 minutes and then remove foil to let chicken brown on top Remove after 20 minutes and check that chicken is done, continue cooking if needed >>> While chicken is cooking prepare Grilled Corn Salsa <<< Preheat grill, or grill pan, to medium high heat Rub oil with olive oil Sprinkle chili powder and salt over chicken Grill corn for 2-3 minutes per side, or until corn begins to char Remove corn from grill and cut kernals off the cob Toss corn with chopped onion, tomatoes, cilantro & lime juice Just before serving toss in chopped avocado Top chicken with corn salsa and serve
STRAWBERRY COOKIE SQUARES 2 packages Sugar cookie mix 16 ounces cream cheese softened 2 cups sugar 1 1/2 cups whipped cream or cool whip 3 lbs strawberries washed and sliced 2 tbs Strawberry glaze 4 tbs Whipped Cream for topping Preheat oven to 375. Prepare the cookie mixes with the butter and egg according to package directions. Spread evenly on a cookie sheet, to make the crust. Bake at 375 for about 15 mintutes or until golden brown. Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust. Miix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for four hours or more.
Wednesday, July 19, 2017
Quick and Easy Garden Chicken Pasta Salad 3 cups rotini pasta (8 oz.) or 3 cups pasta, of your choice cooked and drained (8 oz.) 2 cups Fesh broccoli florets, lightly blanched 1 1⁄2 cups three cheese ranch dressing or 1 1⁄2 cups regular ranch dressing 1 (6 ounce) package cooked chicken breasts, cuts or precooked strips 1⁄2 cup chopped green pepper 1⁄2 cup slivered onion You can add or substitute ant ingredients you like, Cubed cheese is a great addition as well. Toss all ingredients and refrigerate. Can be made up to 2 days ahead. Serve chilled or at room temperature. Can be easily doubled.
SNAPPY CHICKEN 2 tablespoons olive oil 1 onion, chopped 4 skinless, boneless chicken breast halves 6 tablespoons ketchup 4 tablespoons soy sauce (I use reduced sodium) 6 tablespoons white sugar 4 tablespoons lemon juice 2 teaspoon ground black pepper Saute onion in oil until translucent. Add chicken, and brown lightly. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes. Serve over rice.
Mexican Casserole 1 bag Nacho Doritos, crushed. 2 C shredded chicken 2 C shredded cheese--or more (I always use more!!) 1 Can Cream of chicken soup 1 Can ro'tel tomatoes 1/2 C sour cream 1/2 C milk 1/2 package taco seasoning (or more if you'd like) Preheat your oven to 350. Spray a 2 quart casserole dish with nonstick spray. Mix together all ingredients BUT Doritos. Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top. Cover with foil and bake for 35 minutes. I usually double the recipe and cook it in a 9x13 pan for 45 minutes, just so we can have leftovers the next day.
Crock Pot Chicken & Noodles 1 pound chicken breasts (fresh or frozen) 2 cans chicken broth (15 ounces each) 2 cans cream of chicken soup 1 stick butter or margarine 1 package frozen egg noodles (24 ounces) Place chicken breasts on the bottom of the crock pot. Pour the chicken broth and soup over the top. Then top that with the stick of butter. Turn the crock pot to the low heat setting and cook the chicken for 6-7 hours. Take the chicken out and shred. Put back into the crock pot. Add the frozen noodles and cook for 2 more hours.
Caramel Butter-Pecan Bars 2 cups all-purpose flour 1 cup packed brown sugar 3/4 cup cold butter 1 1/2 cups chopped pecans 1 (12 ounce) jars caramel ice cream topping, warmed 1 (11 1/2 ounce) packages milk chocolate chips Preheat oven to 350* F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350* F for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temp or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars.
Pineapple Upside Down Cake Jello Shots - Adult Shots! 1 cup canned pineapple juice 1.5 packets Knox unflavored gelatin 1 tablespoon sugar (optional) 1 cup cake flavored vodka (or whipped vodka or vanilla) pineapple maraschino cherries plastic shot cups Pour pineapple juice and sugar (if using) in small sauce pan and sprinkle with gelatin. Allow to soak in for a minute or two. Heat over medium heat until gelatin dissolves, stirring constantly. Remove from heat. Stir in vodka. Pour into plastic shot glasses, filling 3/4 of the way full, reserving some of the jello mixture at room temperature. Allow to set in refrigerator for about 45 minutes, or until just firm to the touch. While jello is setting, prepare pineapple garnish. Cut small rings from pineapple and place in a microwave safe bowl with a tablespoon of water Cover and microwave on high for 3-4 minutes or until pineapple is hot and steaming. Once jello has start to set, place cooled pineapple ring and a maraschino cherry on top, and top off with a little more of the jello mixture so that everything can properly bind together. Refrigerate for at least four hours or overnight
Homemade Cinnamon-Honey-Almond Butter LOVE this!! Great for apples, berries and other fruits!! 3 cups raw almonds 2 tbsp. coconut oil dash of sea salt 1 tbsp honey 1 tbsp cinnamon You do need a high powdered blender. Using the milling blade, blend 1 cup of almonds at a time until it was flour-like consistency, then add the oil, sea salt, honey and cinnamon until creamy.
Tuesday, July 18, 2017
Macaroni and Tomatoes 1/2 tablespoon butter 2 slices bacon, chopped 1 1/2 cups water 15 ounces petite diced tomatoes, undrained 6-8 ounces pasta or pizza sauce, (see note) 8 ounces macaroni 1/2 teaspoon seasoned salt, (or to taste) black pepper, to taste grated parmesan, (optional) Heat deep skillet or soup pot over medium-high heat. Add butter and chopped bacon. Stir and cook until bacon is brown and fat is rendered. Pour off desired amount of oil from the cooked bacon. Add all tomatoes, pasta sauce, and water to the pot. Bring to a boil, and stir in macaroni. Cook at a low boil for the recommended cook time on the macaroni package. Stir often, scraping the bottom, to prevent pasta from sticking to the pan. Dish is ready to serve when macaroni is cooked to your liking. Serve with grated parmesan for sprinkling on top if desired. Recipe Notes: If you prefer to use an 8-ounce can of tomato sauce instead of pizza or pasta sauce, just add a little more seasoned salt to taste.
Cheesy Mexican Meatballs 10 ounces red enchilada sauce, divided (I used mild) 1 pound ground beef 3/4 cup oats, (I measure them then grind them in my blender until they are coarsely ground.) 2 eggs 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 teaspoon oregano 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon hot sauce, optional 2 cups grated cheese, (cheddar, monterey jack, colby jack, and pepper jack are all good choices) cilantro, for garnish, if desired Preheat oven to 350 degrees. Grease a 9 x 13" inch baking dish. Mix 1/4 cup enchilada sauce, ground beef, oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce. I use my hands to combine them. Form meatballs by hand or with a cookie scoop. (I like to use a medium sized cookie scoop, about 2 tablespoon size.) Drop meatballs into the 9 x 13" pan. (Most of the time I leave the meatballs in the rustic shape of the cookie scoop. Once in awhile I do roll the meatballs until they are perfectly round. They taste the same either way!) Pour remaining enchilada sauce over meatballs. Cover and bake in preheated oven for 30 minutes. Uncover and sprinkle cheese over meatballs. Bake for 10 more minutes or until cheese is melted. Serve right out of the oven!
Easy Chocolate Pie 9-inch graham cracker crust, see notes for instructions for making your own 3.4 oz. box instant chocolate pudding 2 c. cold milk, I used 1% 11.5 oz. Philadelphia whipped cream cheese Whisk pudding mix and milk together for 1-2 minutes until well combined. Add cream cheese, and whisk until smooth, 1-2 minutes longer. Evenly spread pudding filling into cooled, prepared crust. Place in refrigerator to set for at least 5 minutes before serving. (Pie will keep in refrigerator for at least three days.) Recipe Notes: To make your own crust, stir together 1 1/4 c. graham cracker crumbs, 1/4 c. sugar, and 5 tbsp. melted butter. Press mixture into 9-inch pie pan, and bake at 350 degrees F for 8 minutes. Cool completely before filling
No-Bake Butterscotch Cornflake Cookies 1 package butterscotch morsels (11 oz) ¾ cup peanut butter 4 cup Corn Flakes 1 cup peanuts Combine butterscotch morsels and peanut butter in a small sauce pan and melt over low heat, stirring frequently. Once melted, pour over corn flakes and peanuts in a large bowl. Stir gently to combine. Drop onto wax paper and allow to cool completely.
Smores Snack Mix 12 oz box Golden Grahams Cereal 12 oz bag semisweet chocolate chips 10.5 oz bag of marshmallows (I only use half of the bag.) 12 oz can salted peanuts In a very large bowl, combine all of the ingredients and mix well. (I’m not a huge marshmallow person, so I usually only use about half of the bag. But you can suit it to your tastes.) Store in an airtight container
Sweet & Salty Monster Cookie Bars ½ cup (1 stick) butter, melted 1½ cups firmly packed light brown sugar ½ cup peanut butter 1 egg 2 teaspoons vanilla extract 1 cup all-purpose flour 1 cup Peanut M&Ms ½ cup semi-sweet chocolate chips ½ cup peanut butter chips 1 cup broken pretzels Preheat the oven to 350°F and lightly spray an 8X8 baking pan with nonstick cooking spray. In a large bowl, mix the melted butter, brown sugar, and peanut butter together. Add the egg and vanilla and mix well. Add the flour and stir until combined. Fold in the M&Ms, chocolate chips, peanut butter chips, and pretzel pieces. Press the mixture evenly into the prepared baking pan. Bake for 25 to 30 minutes or until golden brown and set. (The toothpick test isn't great for this recipe as you still want them to be a little gooey.) Cool completely before slicing.
Breakfast Pizza 1 (16-ounce) package pork breakfast sausage 1 (11-ounce) tube refrigerated thin crust pizza dough 4 ounces cream cheese, softened 6 eggs 1 cup shredded cheddar cheese Preheat the oven to 400 degrees F. Cook and crumble the sausage according to the package instructions. Unroll the pizza crust onto a baking sheet. Bake the crust for 5 minutes. Remove from the oven and set aside. Once the sausage is cooked through, drain it and return it to the pan. Add the cream cheese and stir until the cheese is melted and the mixture is combined. Spread the mixture onto the prepared pizza crust. Return to the oven for 8 minutes. Meanwhile, scramble the eggs on the stove top, adding salt and pepper if you wish. Set aside. Remove the pizza from the oven and sprinkle with the scrambled eggs. Sprinkle cheese the cheese on top. Return to the oven for 3 minutes or until the cheese is just melted.
Strawberries and Cream Biscuits Serves: 12 to 15 biscuits 2 cups self-rising flour 1 tablespoon sugar ½ cup unsalted butter 1 cup fresh diced strawberries 1 cup plus 1 tablespoon heavy cream cooking oil and granulated sugar for tops Place flour and sugar in a large bowl. Cut or rub in butter until flour resembles coarse meal. Add strawberries and heavy cream. Stir until dough is wet and sticky. Turn out onto a well-floured surface. Sprinkle dough with flour and gently knead, adding additional flour as needed until dough in no longer sticky. Roll out to 1 inch thick. Cut with with a 2½-inch biscuit cutter dipped in flour. Place on a baking sheet oiled or covered in a baking mat. Brush tops of biscuits with cooking oil. Sprinkle with granulated sugar. Bake in preheated 450° oven for 15 minutes or until tops are golden brown.
King Cake Pull-Apart Bread 2 (16.3-ounce) can flaky layers refrigerated biscuits 1 cup sugar 2 teaspoons ground cinnamon 2 ounces cream cheese ½ cup powdered sugar 1 tablespoon heavy cream or milk (but heavy cream sure does taste better) purple, green, and yellow decorating sugar Preheat the oven to 325°F and spray a Bundt pan with nonstick cooking spray. Open the biscuits and separate them. Cut each biscuit into quarters. Combine the sugar and cinnamon in a gallon size zip-top bag and add the biscuits. Seal the bag and toss to coat the biscuit pieces. Place the coated biscuit pieces in the prepared pan evenly, discarding any leftover sugar in the bag. Bake for 45 to 55 minutes, or until the biscuits are cooked through. Cool in the pan for 10 minutes then invert over a serving dish and allow to cool some. To make the icing, place the cream cheese in a microwave safe dish and microwave it for 15 to 20 seconds or until nearly melted. Combine the powdered sugar and heavy cream (or milk if you don't have heavy cream) with the melted cream cheese. Add a sprinkle of powdered sugar if it's too thin or a drop or two of milk if it's too thick. Drizzle the icing over the partially cooled bread and then decorate with the colored sugar. Serve warm.
Cheddar Jalapeño Cornbread Drop Biscuits 1 (6-ounce) package Mexican Style Cornbread and Muffin Mix 1 cup self-rising flour 4 tablespoons cold salted butter ½ teaspoon garlic powder 2 jalapeños, ribs removed, seeded and finely chopped (about ⅓ cup) 1 cup shredded sharp cheddar cheese ¾ cup milk Preheat the oven to 425° F and spray a baking sheet with nonstick cooking spray. In a medium bowl. combine the cornbread mix with the self-rising flour and garlic powder. Cut the butter into the mixture with a pastry blender or two butter knives until the butter is cut into pieces the size of peas. Add the jalapeños and cheddar cheese. Pour in the milk and stir to combine. Drop in half-cup measurements onto the baking sheet leaving about 3 inches of space between each biscuit. Bake for 18 to 20 minutes, or until golden browns and cooked through. Serve warm. Notes These biscuits are not really hot as removing the pith or ribs (white part inside) is where most of the heat is. The jalapeño just gives them a nice flavor. If you're still concerned about them being too spicy, simply use just one jalapeño. If you like heat, simply remove the seeds and leave the ribs intact, then chop.
Slow Cooker Boiled Peanuts 2 lbs raw green peanuts ½ cup salt 4 cloves garlic, peeled and smashed ⅓ cup hot sauce ¼ cup creole seasoning (I use Zatarain's) 10 cups water Rinse the peanuts in cool water and place them into the crock of the slow cooker. Add the other ingredients and stir to combine. Cover and cook on low for 20 to 24 hours. Discard liquid and store in an airtight container in the refrigerator. Notes I prefer raw green peanuts in this recipe, but raw dried peanuts will work as well. When using raw dried peanuts, I recommend soaking them in cool water overnight before placing them in the slow cooker. A note about the creole seasoning: Most creole seasonings have salt in them. If you use one that doesn't, I suggest adding an additional ¼ cup salt.
Okra Fritters ½ cup all purpose flour 2 cups fresh or frozen okra cut in circles ½ cup finely chopped onion 1 large egg ¼ cup buttermilk salt and pepper to taste oil for frying Heat oil in heavy skillet, just enough to cover the bottom of the skillet good. In bowl mix flour, salt and pepper. Coarsely chop okra. Add onion and okra toss to coat. In small bowl mix together egg and buttermilk and add to okra mixture and stir just until combined. Drop batter in med hot skillet in about ¼ cup mound and then flatten the okra mound with a spatula and fry until golden brown. Usually takes about 4 to 5 minutes per side, if browning to quickly may need to lower the heat, turn only once. Drain on paper towels and sprinkle with a little salt. Makes about ten fritters. Can dip in a dipping sauce of your choice.
Squash Casserole 1 small onion, finely chopped 5 strips of bacon, coarsely chopped 2 lbs of yellow squash, thinly sliced 2 cloves garlic, minced 2 eggs, beaten 8 oz sour cream ½ teaspoon salt ⅛ teaspoon black pepper 1½ cups shredded cheddar cheese 1 sleeve buttery crackers (like Ritz), crushed 3 tablespoons butter In a large skillet, cook bacon and onions over medium heat 10 to 15 minutes, or until bacon starts crisping and onions are translucent. Add garlic, saute until fragrant. Add squash and saute 10 minutes, stirring occasionally. Meanwhile, in large bowl, combine beaten eggs, sour cream, salt, pepper, and cheese. Mix well. Add squash and bacon mixture to bowl. Mix well. Turn out into a greased casserole dish (9X13). Top with crushed crackers and pats of butter. Bake at 350 degrees F from 35 to 40 minutes, or until casserole is browned and bubbly.
Squash Fritters 1 lb yellow summer squash ½ medium sweet onion 1 cup all-purpose flour 1 egg ½ tsp sugar ½ tsp salt vegetable oil Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water. Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes. Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately. Notes For a different flavor, add about ½ teaspoon of curry powder to the batter when mixing it up.
Scalloped Potatoes with Broccoli 1 (20-ounce) package Simply Potatoes Diced Potatoes with Onions 1 (12-ounce) package frozen broccoli cuts 1 teaspoon garlic powder ½ teaspoon salt 1 (10.5-ounce) can cream of chicken soup, undiluted 1 cup heavy cream 1 cup extra sharp shredded cheddar cheese Preheat the oven to 350°F. Lightly spray a 9x13 casserole dish with nonstick cooking spray. In a large bowl, combine the potatoes, broccoli, garlic powder, salt, cream of chicken soup, heavy cream, and cheese. Mix well. Pour into the prepared baking dish. Bake uncovered for about 1 hour or until golden brown and the potatoes are tender when pierced with a knife
Green Beans with Pecan Vinaigrette 1 pound fresh green beans, trimmed and cut into 1½ to 2 inch lengths 1 cup shelled pecan halves 1 tablespoon corn oil or vegetable oil ¼ teaspoon salt Freshly ground black pepper to taste For the Lemon Vinaigrette ½ teaspoon Stubb’s Chicken Spice Rub ¾ teaspoon sugar 1½ teaspoons Dijon mustard 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice ⅓ cup corn oil or vegetable oil 3 tablespoons walnut oil or coconut oil Blanch the green beans by cooking them in a large pot of boiled salted water (about 3 quarts water and 1 teaspoon salt) just enough to take the rawness out of them, but leave them crisply tender, 2 to 3 minutes. Scoop out the beans with a slotted spoon and plunge them into a large bowl of ice water, to stop the cooking. When completely cool, drain in a colander. Chill the beans until ready to use. At this point they may be refrigerated for up to 2 days before use. Cook the pecans in a skillet over medium heat, with the corn oil and salt, stirring often, for 8 to 10 minutes; watch them carefully because they can burn quickly. When they look like they might be done soon, take them off the heat, scoop them out of the pan, and let them cool. To make the Lemon Vinaigrette, measure the chicken spice rub, sugar, salt, mustard, and lemon juice into a jar, seal with a lid and shake to dissolve the sugar. Add the oils, seal, and shake furiously until the mixture is emulsified (blended completely, without separating). Pour the beans into a serving bowl (pat them dry with paper towels if they’re damp). Toss the dressing (use only what you think you need) and the pecans. Season with salt and pepper as needed. Serve at room temperature.
Baked Garlic Cheese Grits 4 cups water 1 teaspoon salt 1 cup quick cooking grits (not instant) ¼ cup butter, cubed 1 teaspoon garlic powder ¼ cup milk 1 egg 1 cup Shredded Gouda Cheese ½ cup Shredded Sharp Cheddar Cheese Preheat the oven to 350°F and spray a 2-quart baking dish with nonstick cooking spray. Pour the water and salt into a medium pot and heat until boiling. Whisk in the grits, stirring briskly to keep them from clumping. Reduce the heat to a simmer and cook, stirring frequently, for about 10 minutes or until the grits are tender and thick. Stir in the butter and garlic powder. In a small bowl, whisk the milk and egg together. Stir it into the grits along with the cheeses. Pour the grits into the prepared baking dish and bake for 35 to 40 minutes or until set.
Char-Grilled Okra with Jalapeño Ranch For the Jalapeño Ranch: 1 (1-ounce) packet ranch dressing mix 1 cup milk 1 cup mayonnaise 2 jalapeño peppers, halved with the seeds and membranes removed For the Okra: 1.5 pounds fresh okra 3 tablespoons vegetable oil 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder For the Jalapeño Ranch: Combine the dressing mix, milk, mayonnaise, and jalapeños in a blender. Pulse until well blended and the jalapeño peppers have been minced. Refrigerate to thicken. For the Okra: Preheat the grill to medium high heat. In a large bowl, toss the okra with the oil, salt, pepper, and garlic powder. Cook the okra in batches directly over the heat for 3 to 4 minutes on each side or until just starting to char. Serve with the Jalapeño Ranch to dip.
Easy Shrimp Creole 2 to 2.5 lbs raw shrimp 3 tablespoons vegetable oil 1 yellow onion, chopped 1 medium bell pepper, chopped 1 stalk of celery, chopped 3 garlic cloves, minced 28 oz canned, diced tomatoes 1 cup chicken broth 1 to 2 tablespoons of Zatarain’s Creole Seasoning dash of hot sauce diced green onion for garnish Peel and devein shrimp. In a large dutch oven, heat vegetable oil over medium heat. Add onion, bell pepper, and celery and saute until onions are translucent. Add garlic and saute 30 to 45 seconds, being cautious to not burn it. Stir in tomatoes with juice and chicken broth. Bring to a simmer and season with Zatarain’s Creole Seasoning and hot sauce. One tablespoon of creole seasoning should be fine for people who don’t like any heat, but I prefer 2. (If you choose to use another seasoning, be cautious about the salt. Different seasonings have different amounts of salt in them.) Add shrimp and cook until shrimp and pink and cooked through. Serve over hot white rice. Garnish with chopped green onions.
Slow Cooker Chicken Stew 2½ cups shredded cooked chicken OR 2 (10 ounce) cans cooked chicken, drained 1 (14.5 ounce) can chicken broth 2 (11 ounce) cans of shoepeg corn, drained 2 (15 ounce) can Northern beans 2 (10 ounce) cans tomatoes with green chiles (like Rotel) 1 (10.25 ounce) can cream of mushroom soup 1 (16 ounce) package Velveeta cheese, cut into cubes Combine ingredients in a 4 quart slow cooker. Cook on high until cheese melts, then place on low until serving.
Potlikker Soup 1 tablespoon vegetable oil 1 pound smoked ham, chopped (about 3 cups chopped) 1 large onion, diced 2 cloves garlic, minced 8 cups chicken broth (2 - 32-ounce boxes) 1 (16-ounce) bag frozen chopped collard greens (or other green of your choice) 1 (15.5-ounce) can black-eyed peas, drained and rinsed 1 (28-ounce) can petite diced tomatoes, drained salt and pepper Heat the oil in a large pot or dutch oven over medium heat. Add the ham and onion and cook for 5 to 7 minutes, or until the onions are translucent. Add the garlic, cook about a minute more. Add the chicken broth and bring to a boil. Stir in the frozen greens. Bring back up to a boil, reduce the heat, cover, and simmer for 20 minutes. Add the rinsed peas and drained tomatoes. Add salt and pepper to taste. Cook for an additional 10 minutes.
One-Pot Red Beans and Rice 1 tablespoon vegetable oil 1 pound cajun smoked sausage (andouille) or other smoked sausage, sliced into ½-inch pieces 1 onion, chopped 1 green pepper, seeded and chopped 1 rib celery, chopped 2 cloves garlic, minced 2½ cups chicken broth 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed 2 cups of instant rice creole seasoning Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute. Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.
Slow Cooker Beef Tips and Rice 2 pounds beef stew meat 1 (10.75-ounce) can cream of mushroom soup 1 (1.61-ounce) packet brown gravy mix (see note) 1 beef bullion cube 1 cup water 1 small onion, chopped Combine the ingredients in the bowl of a 4-quart slow cooker and mix to combine. Cook covered on low for 7 to 8 hours. Serve over hot white rice. Notes If you can't find the larger packet of brown gravy mix (one that makes 2 cups of gravy) then you can use two smaller packets.
Secret Ingredient Meatloaf 2 pounds ground beef ½ cup plain bread crumbs 1 cup + 1 tablespoon zesty bloody mary mix ( I use Zing Zang) 1 egg 1 small onion, minced 1 small bell pepper, minced ½ teaspoon garlic powder ½ teaspoon black pepper 1 teaspoon salt ½ cup ketchup Preheat the oven to 350°F and lightly spray a 9x13 baking dish with nonstick cooking spray. Combine the bread crumbs and the cup of bloody mary mix in a small bowl and mix well, set aside until the bread crumbs have absorbed the liquid (3 to 5 minutes). In a large bowl, combine the meat, moistened bread crumbs, egg, onion, bell pepper, garlic powder, pepper and salt. Mix until the ingredients are well incorporated. Pour the mixture into the baking dish and form into a loaf in the center of the dish. In a small bowl, combine the ketchup and remaining 1 tablespoon of bloody mary mix and spread on top of the meatloaf. Bake uncovered for 50 to 60 minutes, or until cooked through.
Easy Stromboli 1 (11-ounce) can thin crust refrigerated pizza dough ⅓ cup pizza sauce (plus extra for dipping) ½ cup sliced pepperoni (about 2.5 ounces) 1 cup cooked crumbled ground Italian sausage 2 cups shredded mozzarella cheese Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment. Top with sauce, pepperoni, cooked sausage, and mozzarella cheese. Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Cut several diagonal slits into the crust. Bake for 15 to 20 minutes or until deep golden brown. Served warm with extra sauce for dipping.
Fajita Chicken Casserole 4 cups shredded cooked chicken (about 3 large breasts) 2 cups instant rice 1 (10.5-Ounce) can cream of chicken soup 1 cup sour cream 1 cup frozen diced onion and bell pepper blend 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained 1½ cups chicken broth 1 (1.12-Ounce) packet fajita seasoning ( I prefer McCormick) 1 (8-ounce) (2 cups) shredded Mexican blend cheese Lightly spray a 9x13" casserole dish with nonstick cooking spray. In a large bowl, combine the chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix until well combined. Pour the mixture into the prepared dish and spread it evenly. Place the dish in the Advantium on the metal tray and cook for 15 minutes on these settings: U=4 L=10 M=7 C=10. Remove from the oven the oven with 2 minutes remaining and add the remaining cheese, finish cooking.
Cornbread Crusted Ranch Chicken Bites 1.5 to 2 pounds boneless, skinless chicken breast, cut into 1-inch chunks 1 (1-ounce) packet ranch salad dressing and seasoning mix ½ cup all-purpose flour 1 egg 1 teaspoon water 1 cup Self-Rising Corn Meal Mix vegetable oil or peanut oil for frying Mix the chicken breast pieces and ranch dressing mix together in a small bowl and place it in the refrigerator for 15 to 20 minutes to allow it to marinate. Heat about 2 inches of oil in a heavy bottomed pot or dutch oven to about 350°F. Place the flour in one small bowl. Whisk the egg and water together in another bowl. Place the cornmeal in a third bowl. Remove the chicken from the refrigerator and dredge each piece in the flour, dip it in the egg wash, then coat it with the cornmeal. Fry in batches for 3 to 5 minutes or until golden brown. Serve with your favorite dipping sauce or simply by themselves.
Stuffed Cabbage Soup 1.5 pounds ground beef 1 small onion, chopped 2 cloves garlic, minced 1 (28-ounce) can petite diced tomatoes, undrained 3 cups vegetable juice (like V8) 3 cups beef broth 1 cup rice 1 medium head cabbage, cored and chopped salt pepper In a large stock pot or very large dutch oven, brown the ground beef over medium-high heat. Once it starts to brown, add the chopped onion and cook until the beef is no longer pink. Drain the grease way. Return the meat and onion to the pot over medium heat. Stir in the garlic and cook about 1 minute. Add the undrained tomatoes, vegetable juice, and beef broth. Bring to a boil then stir in the rice. Reduce the heat to a simmer and add the cabbage. Stir well. Cook, covered, for 20 to 30 minutes, stirring occasionally, until the cabbage is tender and the rice is fully cooked. Generously add salt and pepper to taste. Add additional vegetable juice if you'd like a thinner soup.
Easy Hamburger Stroganoff 1½ pounds lean ground beef 2 tablespoons butter 1 medium onion, chopped 1 (8-ounce) package sliced mushrooms 2 garlic cloves, minced 1 (14-ounce) can beef broth (about 1½ cups) 1 (.85 to 1-ounce) packet brown gravy mix (the weight varies by brand) 1 (10¾-ounce) can condensed cream of mushroom soup ½ cup sour cream 1 (16-ounce) package wide egg noodles, prepared per the package instructions In a large skillet, brown the ground beef over medium-high heat. Drain and set aside. Return the pan to the heat and add the butter. Once the butter has melted, add the chopped onion and mushrooms and cook until the onions are translucent and the mushrooms start to brown on the edges. Add the garlic and cook for about 1 minute, being careful not to burn it. In a small bowl, combine the broth and the gravy mix. Pour it into the skillet and add the can of undiluted mushroom soup. Stir in the sour cream and the cooked ground beef. Stir to combine. Reduce the heat to a simmer and cook until the sauce has thickened - about 8 minutes. Serve over hot egg noodles.
LEMON PUDDING CAKE 1 package Yellow Cake Mix Water, Eggs And Oil 2 packages (3.4 Oz. Package) Lemon Flavor Instant Pudding ⅓ cups Sugar 2 cups Cold Milk 1-¼ cup Water 1 dash Powdered Sugar For Garnish Heat oven to 350ºF. Prepare cake batter as directed on the package using ingredients as needed in directions on box ( with water, eggs, and oil). Pour into a 13×9-inch baking dish sprayed with cooking spray. Beat dry pudding mix, granulated sugar, milk and water with a whisk for 2 minutes; pour over the batter in the dish. Place the baking dish on a baking sheet. (The baking sheet will catch any sauce that might bubble over the sides of the dish as the dessert bakes.) Bake 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
Chile Rellenos Casserole 1/2 lb. beef 1/4 onion (chopped) 1 10 oz. can whole green chilies 1 1/2 cups cheddar cheese 2 eggs 3/4 cups milk 1/8 cup flour 1 tsp cumin 1/2 tsp salt 1/2 tsp pepper Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later). Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes. Serve right away while everything is hot and cheese is melted.
Homemade Chicken Noodle Soup 4 Cups chicken cut into bite size pieces 2 celery stalks chopped 2 Tbsp garlic minced 3 large carrots chopped 1 Tbsp dried onion minced 1/4 Cup butter 2 bullion cubes 1 Bag egg noodles 12 Cups chicken broth 1/2 Tsp dried marjoram 1/2 Tsp ground black pepper 1 bay leaf 1 Tbsp dried parsley 1/2 Tsp black pepper Pinch of salt In a large stock pot, saute celery and garlic in butter. Add chicken, carrots, broth, bouillon cubes, dried minced onion, marjoram, black pepper, bay leaf, parsley and salt. Simmer for 30 minutes. Add noodles, and simmer for 10 more minutes or until noodles are done
Monday, July 17, 2017
COCONUT CARAMEL CREAM PIE 1/2 stick butter 1/2 cup pecans chopped 7 oz coconut flakes 8 oz cream cheese softened 1 (14oz) can eagle brand milk 16 oz Cool Whip thawed 1 jar caramel ice cream topping syrup (for drizzling over the layers) 2 (9 inch) pie shells (bake first according to package) In a skillet, melt butter and add coconut and pecans. Stir constantly and cook until golden brown. Set aside to cool. In a bowl, mix together cream cheese and eagle brand milk until smooth. Fold cool whip in lightly and mix until well blended. In each baked pie shell, pour 1/2 of the cream cheese mixture and drizzle caramel topping on top. Sprinkle with 1/4 of the coconut/pecan mixture. Repeat layers using all ingredients. I only repeat twice, but you can try to do it three times. Cover with foil and place in freezer until hard. (I don't put the foil on until its frozen otherwise it sticks to your foil)
Hot Apple Dumplings 2 Granny Smith apples 1 cup water 1 cup sugar divided 1 stick butter 1/4 tsp. vanilla extract 8 canned biscuits (I use Pillsbury buttermilk) 4 teaspoons ground cinnamon Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe. In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil. Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom. Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream!
FAST FISH TACOS 1/4 cup reduced-fat sour cream 2 tablespoons lime juice salt and ground black pepper to taste 1 jalapeno pepper, halved lengthwise 2 1/2 cups shredded red cabbage 4 green onions, thinly sliced 2 tablespoons olive oil 1 pound Cod or Whiting fillets, cut into strips 8 (6 inch) flour tortillas 1/2 cup chopped fresh cilantro Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half. Heat tortillas in the microwave on high until warm, 20 to 30 seconds. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro
CHICKEN CLUB PASTA SALAD 8 ounces corkscrew-shaped pasta 3/4 cup Italian-style salad dressing 1/4 cup mayonnaise 2 cups chopped, cooked rotisserie chicken 12 slices crispy cooked bacon, crumbled 1 cup cubed Muenster cheese 1 cup chopped celery 1 cup chopped green bell pepper 8 ounces cherry tomatoes, halved 1 avocado - peeled, pitted, and chopped Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.
Quick Marinated Grilled Veggies Marinade 1/3 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon Worcesterhsire sauce 1 tablespoon brown sugar 3-4 garlic cloves minced 2 teaspoons salt 1 teaspoons pepper Veggies 1-2 zucchini 1-2 yellow squash 1 eggplant (I used chinese but regular would work) 2-3 bell peppers of your choice (I used 1 orange, 1 red, 1 yellow) 1 onion optional Additional Veggies Asparagus Broccoli Brussel Sprouts Cauliflower Potatoes (par boiled after sliced into wedges) In a large measuring cup, or medium bowl, whisk together all the marinade ingredients until well combined Set aside Slice all veggies into either into discs or strips, keeping in mind they are going into the grill Place all veggies into a large zip lock bag Pour marinade over veggies and close bag Toss around to make sure all veggies are coated Place into refrigerator for 20-30 minutes to allow them to marinade super quick Preheat grill to medium high After at least 20 minutes have passed place veggies directly from marinade onto the grill, ether on a grilling pan or directly onto the grates (or a combo of both if your me) Cook for 3-4 minutes, or until veggies have cooked to your desired doneness, flipping at least once Remove and serve immediately
GRAHAM CRACKER BARS 2 cups graham cracker crumbs 2 cups flaked coconut 1/4 cup margarine, melted 1 (14 ounce) can sweetened condensed milk 4 (1.55 ounce) bars milk chocolate candy Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish. In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan. Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.
Best home Foot Soak! This really works! Listerine: the BEST way to get your feet ready for summer. Sounds crazy but it works! Mix 1/4c Listerine (any kind but I like the blue), 1/4c vinegar and 1/2c of warm water. Soak feet for 10 minutes and when you take them out the dead skin will practically wipe off!
CHICKEN DORITO’S CASSEROLE 3 cooked and shredded chicken breasts 1 can of cream of mushroom (or your choice of cream of xxx soup) 2 cans of Rotel (tomato’s with chili’s) 1 (8 oz) bag of shredded cheese 1 bag of Dorito’s Preheat oven to 350 degrees. Combine the shredded chicken, cream of mushroom soup and Rotel. Crunch up 3/4 of the bag of chips and spread on the bottom of a 9×13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top. Cook at 350 degrees until heated through and cheese is melted and slightly browned.
Banana Cake with Cream Cheese Frosting 1 1/2 cups bananas, mashed, ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk Frosting 1/2 cup butter, softened 1 (8 ounce) packages cream cheese, softened 1 teaspoon vanilla 3 1/2 cups icing sugar Garnish chopped walnuts Preheat oven to 275°. Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.
BOO MIX A Half of Package of White Almond Bark 2 Cups of Corn Chex 2 Cups of Rice Chex 2 Cups of Mini Pretzels 1/2 Cup of Raisins 1/2 Cup of Candy Corn 1/2 Cup of Indian Corn 1/4 Cup of Halloween Candy bits First Melt your Almond Bark .. follow directions on package hen Stir in the Cereal, Pretzels, and Raisins until evenly coated… Then *Stir in the Candy Corns and Candy Bits Spread it on wax paper and let cool for at least 30 min…. Then Break into chunks ….store covered or put in sealed treat baggies