Mexican Beer Chicken Taco Casserole

Mexican Beer Chicken Taco Casserole For chicken and marinade 3 cloves garlic minced 1 tsp dried oregano 1 tsp salt 1 tsp black pepper freshly ground 1/2 tsp cayenne pepper 2 tbsp sesame oil 1 can beer I used Modelo 3 chicken breasts boneless and skinless 1 tbsp olive oil for cooking chicken, only needed if not grilling For taco casserole 12 small flour tortillas 1 cup cheddar cheese shredded, or a Mexican blend cheese 1 large tomato diced 1 cup lettuce chopped sour cream Guacamole 1 avocados 1 tomato chopped 5 green onions chopped juice from 2 limes salt and pepper to taste In a large bowl add all the ingredients for the marinade (excluding the olive oil) and whisk lightly. If you plan on grilling the chicken add the entire chicken breasts to the marinade, otherwise cut it into small pieces then add to marinade. Make sure that the chicken is fully submerged in the marinade. Cover with plastic wrap and let marinate for at least an hour up to overnight. Heat the olive oil in a large skillet. Add chicken and cook until chicken is no longer pink and has started to brown. Remove chicken from skillet and set aside. Preheat oven to 375 F degrees. Arrange tortillas in a 9x13 baking dish. You can also use taco shells or corn tortillas. Fill each tortilla generously with chicken. Sprinkle each taco evenly with cheese. Place baking dish in oven and bake for 10 minutes or until tortillas start to crisp up and cheese has melted. Remove from oven. While tacos are baking you can make the guacamole. Mash the avocado then add remaining guacamole ingredients and mix well. Top each taco with guacamole, lettuce, tomatoes and sour cream.

Peanut Butter and Chocolate Chip Muffins

Peanut Butter and Chocolate Chip Muffins 2 1/2 cups all-purpose flour 1 tbsp baking powder 1 tsp baking soda 1/2 tsp salt 3/4 cup peanut butter chips 3/4 cup semi-sweet chocolate chips 1/2 cup butter unsalted, melted and cooled 3/4 cup granulated sugar 2 large eggs 1 cup buttermilk 1 tbsp vanilla extract Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray. You can also line the muffin tray with muffin liners if preferred. In a large bowl, whisk together the flour, baking powder, baking soda, salt peanut butter chips and chocolate chips. Set aside. In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla. Slowly add to the dry ingredients. Gently fold together until just combined. Divide the batter equally into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes before serving

Crispy Baked Parmesan Garlic Breaded Mushrooms

Crispy Baked Parmesan Garlic Breaded Mushrooms 1 1/4 cup Panko breadcrumbs 1 oz Parmesan cheese grated 1 tsp garlic powder 1/2 tsp salt 1 tsp pepper 1 tbsp dried parsley 2 egg whites 20 white button mushrooms cleaned Preheat oven to 450 F degrees. Line a baking sheet with parchment paper and set aside. In a shallow plate combine the Panko breadcrumbs, Parmesan cheese, garlic powder, salt, pepper and dried parsley. In another shallow plate whisk the egg whites a bit. Dip each mushroom first in the egg white, then through the breadcrumb mixture, and finally place on the prepared baking sheet. Repeat with remaining mushrooms. Bake the mushrooms for 10 to 15 minutes or until golden brown. Serve warm with ranch dressing. Notes If you can't find Panko breadcrumbs, regular ones will work just fine. These are great served with ranch, or marinara.

Red Velvet Kiss Cookies

Red Velvet Kiss Cookies 14 tbsp butter room temperature 1 1/2 cup brown sugar 1 tbsp vanilla extract 1 egg 1 egg yolk 1 tbsp red liquid food coloring 1/2 tsp salt 1 3/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 cup cocoa powder 1/2 cup granulated sugar for coating 12 oz Hershey's kisses 1 bag Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper. To the bowl of your mixer add the butter, brown sugar, vanilla extract and beat well until creamy. Add the egg and egg yolk, food coloring and continue mixing until the color is fully incorporated in the batter. In a bowl combine the salt, flour, baking powder, baking soda and cocoa powder together. Add the dry ingredients to the mixer, half at a time, mix well, then add the other half. Place the granulated sugar in a shallow plate. Roll the cookie dough into 1 inch cookie balls, then roll through the sugar. Place the cookies on the prepared baking sheets and repeat until all the dough is rolled. The dough should generate about 4 dozen cookies. Bake in the preheated oven for 11 to 13 minutes. Make sure you don't overbake the cookies because they will be dry. As soon as you take the cookies out from the oven, place a kiss in the center of each cookie. Transfer cookies to a wire rack until cooled completely. Notes I used liquid food coloring but gel food coloring will work as well. You can freeze these cookies in an airtight container after they've cooled completely.

Witches' Brew

Witches' Brew 2 cinnamon sticks 5 cloves whole 3 tbsp finely chopped ginger 1/3 cup water 1/3 cup sugar 3 cup sparkling cider chilled 4 cups cranberry juice chilled 4 cups club soda chilled 1 cup dark rum optional 2 cups ice In a small heavy saucepan add the cinnamon sticks, cloves, ginger, water, sugar and bring to a boil. Stir constantly until sugar dissolves, then simmer, covered, for 5 minutes. Remo the saucepan from heat and let it steep, uncovered for 1 hour. Strain the simple syrup through a fine-mesh sieve into a punch bowl, discarding all the solids. Chill in the fridge until cold. Add the rest of the ingredients except the ice, to the punch bowl and stir. Add the ice before serving.

Mexican Pork Stew

Mexican Pork Stew 1 tbsp olive oil 1 lb pork shoulder fat trimmed and cut into small cubes 8 oz kielbasa sausage cut into small pieces * 1 medium onion chopped 3 cloves garlic minced 1 jalapeno pepper finely chopped 1 tbsp smoked paprika 1 tbsp chili powder mild 1 tsp cumin ground 1/4 tsp cayenne pepper 1/2 tsp salt or to taste 1/2 tsp pepper or to taste 28 oz diced tomatoes ** (1 can) 28 oz white kidney beans or pinto beans, drained and rinsed (1 can) 2 cups beef broth or chicken broth, low sodium 4 green onions chopped 1/4 cup fresh cilantro chopped lime wedges for serving In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred. Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes. Garnish with green onions and cilantro and serve with lime wedges

Jamaican Jerk Seasoning

Jamaican Jerk Seasoning 1 tbsp onion powder 1 tbsp garlic powder 2 tsp cayenne pepper 2 tsp smoked paprika (regular paprika is fine) 1 tsp allspice ground 2 tsp salt 1 tsp black pepper ground 1/2 tsp red pepper flakes 1/2 tsp cumin ground 1/2 tsp nutmeg ground 1/2 tsp cinnamon ground 1 tbsp brown sugar 1 tsp thyme dried 1 tbsp parlsey dried Mix all the ingredients together in a bowl. Recipe will yield about 1/2 cup. Store in a spice jar in your spice cabinet

Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad 8 large eggs hard boiled 12 oz elbow macaroni uncooked 1/4 tsp salt 1/4 tsp black pepper ground 2 tbsp Dijon mustard 1 cup mayonnaise 3 medium dill pickles chopped 1/2 medium red onion chopped 2 ribs celery chopped 1/2 cup black olives sliced 1/2 tsp smoked paprika 1 tbsp chives chopped Peel the eggs and cut them in half to remove the egg yolks. Transfer all the egg yolks to a bowl, and chop up the egg whites and set aside. Cook the macaroni according to the package instructions. Drain the water and rinse with cold water. I do this to cool the pasta a bit. Set aside. Mash up the egg yolks with a fork, then season with salt and pepper. Add more salt and pepper as per your taste. Add the mustard and mayonnaise to the egg yolks and stir everything together until well combined. Add the macaroni to a large bowl, then add the egg yolk mixture, the chopped egg whites, pickles, onion, celery, olives and paprika. Stir well until combined. Taste for seasoning and adjust as necessary. Garnish with more paprika and chives

Zucchini Patties

Zucchini Patties 3 cups grated zucchini (about 3 or 4 depending on size) 1 cup provolone cheese shredded (or mozzarella) 1/2 cup Parmesan cheese grated 1/2 cup breadcrumbs (I used Panko) 1/4 cup all-purpose flour 1 medium onion finely chopped 2 tbsp dill chopped 2 eggs beaten 1/8 tsp salt 1/4 tsp pepper 2 tbsp vegetable oil for frying Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini. In a large bowl add the grated zucchini, provolone cheese, Parmesan cheese, breadcrumbs, flour, onion, dill, eggs and season with salt and pepper. I usually don't add any salt because there should be enough sodium from the cheese. Mix really well. In a skillet heat about a tablespoon of the vegetable oil. You can either form patties or use a spoon to drop small amounts of the zucchini mixtures to the pan. Do not overcrowd the pan. Fry on both sides until golden brown, then repeat with remaining zucchini mixture/patties. Serve warm by themselves or with ranch dressing.

Strawberry Cheesecake Crescent Rolls

Strawberry Cheesecake Crescent Rolls 8 oz crescent rolls 1 can (I used Pillsbury crescent rolls) 4 oz cream cheese 8 tsp strawberry jam seedless 1/2 cup strawberries chopped 1 egg for egg wash 1 tbsp turbinado sugar (or regular granulated sugar) for sprinkling Preheat your oven to 375 F degrees. Line a baking sheet with parchment paper or silpat and set aside. Microwave the cream cheese for about 30 seconds, just enough so that it's easily spreadable. Sprinkle your work surface with a bit of flour. Unroll the crescent rolls and lay them flat on your floured work surface. Top each crescent with about 1 tbsp of cream cheese, about 1 tsp of the strawberry jam and about a tbsp of strawberries. Roll up the crescents and place them onto the prepared baking sheet. Brush each roll with the egg wash, then sprinkle them with a bit of Turbinado sugar or granulated sugar. Bake for 12 to 15 minutes or until golden brown.

Cajun Shrimp Foil Packs

Cajun Shrimp Foil Packs 2 small zucchini sliced 1 small yellow squash sliced 2 red bell peppers chopped 1 cup corn (about 2 ears) 4 tbsp butter unsalted 1 lb shrimp deveined, deshelled, tails on 4 tsp cajun seasoning 1 lemon sliced 1/4 cup fresh parsley chopped You'll need 4 big sheets of foil, about 1 1/2 feet long. I like to double the foil to avoid any juices from seeping out while grilling. Divide the ingredients equally among 4 packets, a tbsp of butter and a tsp of cajun spice in each. Place all the ingredients into the center of the foil, in the order that the ingredients are listed. Wrap the foil tightly around the shrimp and veggies. Grill over medium high heat for 10 to 15 minutes or bake at 425 F degrees for about 15 to 20 minutes. Squeeze some more lemon over the shrimp if preferred, then serve while warm.

Pumpkin Cinnamon Bread

Pumpkin Cinnamon Bread 3 1/2 cups all-purpose flour 1 cup brown sugar packed 1 cup granulated sugar 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 1/2 tsp cinnamon ground 1 tsp pumpkin pie spice 4 eggs 2 cups pumpkin canned 2/3 cup applesauce 2/3 cup milk I used 3.5% 1 1/2 cups raisins 1 cup pecans chopped Preheat your oven to 350F. In a large bowl whisk together the flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk the eggs, pumpkin, applesauce, and milk. Add this to the flour mixture and whisk, but do not over mix. Fold in the raisins and pecans. Transfer the batter equally to 3 loaf pans, see recipe notes for more information.. Bake for 55 to 60 minutes. If you insert a toothpick in the center of a loaf it should come out clean.

Harvest Rice

Harvest Rice 8 tbsp butter unsalted 1 large onion chopped 8 oz mushrooms chopped 1 tsp salt or to taste 1/2 tsp pepper or to taste 1/2 tbsp fresh thyme chopped 3 cloves garlic minced 1/2 cup white wine 1 3/4 cups brown and wild rice mix 5 cups chicken broth low sodium or no sodium 3/4 cup craisins chopped 1 cup peas frozen 1 cup almonds slivered and toasted 2 tbsp parsley chopped Melt butter in a large pan. Add the onion and saute for about 2 minutes until the onion softens and becomes translucent. Add the mushrooms, stir and cook until the mushrooms cook down and are soft, about 3 to 5 minutes. Stir in the salt, pepper and fresh thyme. Stir in the garlic and cook for about 30 seconds. Pour in the wine, let it come to a boil, and add in the rice. Stir until all the liquid is absorbed. Pour in the chicken broth, stir, and bring to a boil. Cover the rice, lower the heat to medium-low, and cook for about 20 minutes, stirring occasionally until rice is almost cooked. Add the craisins, peas, half of the almonds and continue to cook (covered) for another 5 or 10 minutes. At this time you can also taste for seasoning and adjust with salt and pepper as necessary. Garnish with remaining almonds and parsley

Loaded Scalloped Potatoes

Loaded Scalloped Potatoes 4 tbsp butter unsalted 3 cloves garlic minced 4 tbsp all-purpose flour 2 cups chicken broth low sodium 2 cups heavy cream 1/2 tsp salt or to taste 1/2 tsp pepper or to taste 1/8 tsp nutmeg ground 3 lbs potatoes sliced 1/8 inch thin, I used Yukon gold 4 cups cheddar cheese shredded 12 slices bacon fried and crumbled 2 tbsp chives chopped Preheat your oven to 400 F degrees. Melt the butter in a saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until the garlic is aromatic. Sprinkle the flour over the garlic/butter then whisk well until combined with the butter. Add the chicken broth and whisk until combined. It should look like a thick paste. Cook for another minute while stirring, then add the heavy cream and whisk until smooth. Season with salt, pepper and nutmeg. Continue cooking for 2 more minutes until the sauce comes to a simmer and thickens. Remove the saucepan from the heat and set aside. Start layering. Start with a spreading a couple ladlefuls of the sauce over the bottom of a 9x13 inch baking dish. Spread a third of the sliced potatoes over the sauce in an even layer (see video). Top with more of the sauce to cover the potatoes. Top with a third of the cheddar cheese and then a third of the bacon. You should have enough ingredients for 3 layers of potatoes. Continue layering with potatoes, sauce, cheese, bacon and repeat. Finally sprinkle with half the chives. Cover with foil and bake for 45 minutes. Uncover and finish baking for for another 45 minutes or until the potatoes are fork tender. Garnish with remaining chives and serve warm

Classic Shortbread Cookies

Classic Shortbread Cookies 1 1/2 cups butter salted and softened at room temperature (3 sticks or 12 oz) 1 cup icing sugar same as confectioner sugar or powdered sugar (4.4 oz) 3 cups all-purpose flour (13.2 oz) Preheat oven to 325 F degrees. Add the butter to a large bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds. Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft. Pat dough into an ungreased cookie sheet, lined with parchment paper, with the parchment paper hanging off the sides to make it easy to lift out the cookies. Alternatively you can roll out the dough so that it's about 1/4 of an inch in thickness, you can knead it a bit just so that the dough comes together, but don't overwork it, then cut into your desired shape. Bake for 12 to 15 minutes, or until just done (slightly golden in color). Do not let them get brown. Remove from the oven. If using a cookie sheet, lift out the cookies from the sheet using the parchment paper and cut into desired shapes. Finish cooling the cookies on a rack.

Best Cranberry Sauce

Best Cranberry Sauce 12 oz cranberries (1 bag), rinsed 1/2 cup orange juice store bought or freshly squeezed 3/4 cup sugar granulated 1/8 tsp nutmeg ground 1 tsp vanilla extract 2 tbsp orange zest Add all the ingredients to a smaller pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally. Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook. Let cool completely at room temperature before serving.

Chocolate Sugar Cookies

Chocolate Sugar Cookies 3 cups all-purpose flour 1/2 tsp salt 1 tsp baking powder 1 cup butter unsalted, room temperature 1 1/2 cups sugar 2 eggs 2 tsp vanilla extract 2/3 cup cocoa powder unsweetened In a bowl whisk together the flour, salt and baking powder. Set aside. In the bowl of your mixer, add the rest of the ingredients and mix until smooth, I mixed mine about 3 minutes. Add the flour mixture in batches about 1/3 at a time and mix. Transfer the dough to a big piece of plastic wrap and gently knead it until it forms a ball. Wrap the cookie dough and refrigerate for at least an hour. Preheat your oven to 350 degrees. Line a couple baking sheets with parchment paper. I found it easier to cut the dough in 4 pieces and roll out each piece at a time so that it's about 1/4 of an inch in thickness. Cut the cookies with your favorite cookie cutter. Place the cookies onto the prepared baking sheet and bake for about 9 to 11 minutes, just until the edges are firm and the center still slightly soft. Repeat with remaining dough. Transfer to a rack and cool. If you wish you can sprinkle them with icing sugar.

Greek Salad

Greek Salad 1 English cucumber cut in cubes 1 small red onion roughly chopped 1 green bell pepper chopped 2 cup cocktail tomatoes cut in half or quarters 1 1/2 cup feta cheese crumbled or cubed 3/4 cup olives pitted Dressing 2 cloves garlic minced 1/4 cup red wine vinegar 1/4 cup olive oil 2 tbsp lemon juice freshly squeezed 1 tbsp oregano dried 1/2 tsp pepper ground 1 1/2 tsp sugar Add all the dressing ingredients to a small bowl and whisk well. Alternatively you can place them all in a blender and blend until for about 30 seconds until well combined. Another option is to place all the ingredients in a jar and shake well. Add the cucumber, tomatoes, bell pepper, onion, olives and feta cheese to a large bowl and pour the dressing over. Toss everything well together and serve immediately.

Beef Bourguignon

Beef Bourguignon 1 tbsp olive oil 8 slices bacon thick cut, chopped 3 lbs stewing beef lean, cut into 1 inch pieces 1 large onion chopped 1 large carrot peeled and roughly chopped 1 lb pearl onions peeled 1/2 tsp salt or to taste 1/2 tsp pepper ground, or to taste 4 cloves garlic minced 1 lb mushrooms chopped 2 tbsp all-purpose flour 3 cups red wine 2 cups beef broth low sodium or no sodium added 1 tbsp tomato paste 1 bay leaf 1 tbsp thyme fresh Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside. Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot. Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent. Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot. Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil. Preheat the oven to 325 F degrees while you're bringing the stew to a boil. Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour. Serve over cooked noodles or creamy mashed potatoes.

Strawberry Lemon Bundt Cake

Strawberry Lemon Bundt Cake Bundt Cake 2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp salt 4 large eggs 16 packets SPLENDA® Stevia Sweetener 2/3 cup butter unsalted, melted 1 1/3 cups Greek yogurt plain 2 tsp vanilla extract 3 tbsp lemon zest 2 cups strawberries chopped 1 tbsp all-purpose flour for sprinkling over strawberries Strawberry Coulis 2 cups strawberries frozen 1/4 cup lemon juice freshly squeezed 3 packets SPLENDA® Stevia Sweetener 1/4 cup water Bundt Cake Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan generously with cooking spray and set aside. In a medium size bowl combine the flour with the baking powder and salt. Set aside. In another medium size bowl add the eggs and the stevia. Whisk well. Add the butter, yogurt, vanilla extract and whisk well. Whisk in the lemon zest. In another bowl toss together the strawberries with the 1 tbsp of flour. This will ensure that the strawberries won't sink to the bottom of the cake. Add the egg mixture to the flour mixture and stir it using a spatula. Do not over mix, you just want to make sure that the flour is well incorporated into the batter. Fold in the strawberries into the cake batter. Transfer the batter into the prepared bundt pan. Place in the oven and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 15 minutes before removing from the bundt pan, then continue cooling on a wire rack or serving plate. Strawberry Coulis While the cake is baking you can prepare the strawberry coulis. In a saucepan, add all the strawberry coulis ingredients. Bring to a boil over medium heat. Reduce the heat to a medium-low and continue to cook for another 5 minutes until the strawberries are soft and the sauce thickens a bit. Pour the strawberry mixture into a blender and blend until smooth. Let the coulis cool completely before drizzling over the bundt cake. Recipe Notes Usually strawberry coulis is really smooth and sometimes you may need to put it through a sieve to get a really smooth coulis. However, I have a really powerful blender and the coulis was smooth enough. Store leftover coulis in the fridge for up to 2 days. You can also serve it over ice cream or pancakes.

Slow Cooker Pepper Steak

Slow Cooker Pepper Steak 1 1/2 lb beef tenderloin cut in 1 inch pieces 1 medium onion roughly chopped 4 cloves garlic minced 2 bell peppers any color, roughly chopped 1 3/4 cups beef broth low sodium 1/4 cup teriyaki sauce 1 tsp hot sauce I used Sriracha sauce 1/2 tsp pepper or to taste 1 tbsp cornstarch Trim the meat if needed and cut into small pieces. Place the meat in the slow cooker. Then throw in the rest of the ingredients and roughly stir. Cover and cook on low for 5 to 6 hours or on high for 3.5 hours. To thicken the sauce, take a ladle of the sauce and whisk it together with the cornstarch in a small sauce pan. Cook on low until the sauce thickens, then throw it back in the slow cooker and stir so that it all combines well. Serve over rice, noodles or mashed potatoes. Garnish with some chopped onions or parsley and some sesame seeds. Recipe Notes Although I used a tenderloin, you could use beef top round steak or beef sirloin steak. Stewing beef would also work. No salt is listed as an ingredient in this recipe because I find that the teriyaki sauce and beef broth together provide enough saltiness but if you want, feel free to add more as needed.

No-Bake Oreo Pie

No-Bake Oreo Pie 1 (6-oz) Oreo pie crust 1 (8-oz) package cream cheese, room temperature 1 (14.3-oz) package Oreo cookies, crushed 1 (12-oz) container Cool Whip, thawed Reserve 1/4 cup crushed Oreos for top of pie. Combine cream cheese and remaining crushed Oreos. Fold in Cool Whip. Spoon into pie crust. Top with reserved crushed Oreos. Cover and refrigerate at least 4 hours before serving.

White Trash Cookies

White Trash Cookies 2/3 cup brown sugar 1/3 cup white sugar 1/2 cup butter, softened 1 egg 2-3/4 cups Bisquick 2 tsp vanilla 2/3 cup white chocolate chips 1/2 cup toffee bits 1/2 cup chopped pretzels Preheat oven to 375ºF. Line baking pans with parchment paper. In the bowl of an electric mixer, beat together brown sugar, white sugar and butter until fluffy. Mix in egg. Add Bisquick and vanilla. Stir in white chocolate chips, toffee bits and pretzels. Using a large cookie scoop, scoop dough onto baking sheets. Bake 10 to 12 minutes. Cool on wire rack.

Banana Bread Cobbler

Banana Bread Cobbler 1 cup self-rising flour 1 cup sugar 1 cup milk 1/2 cup butter, melted 4 medium ripe bananas, sliced Streusel Topping 3/4 cup packed brown sugar 1/2 cup self-rising flour 1/2 cup butter, softened 1 cup uncooked regular oats 1/2 tsp cinnamon 1/2 cup chopped pecans Preheat oven to 375ºF. Lightly grease an 11x7x2-inch or 9x9x2-inch pan with cooking spray. Whisk together flour, sugar and milk. Whisk in melted butter. Pour batter into prepared pan. Top batter with sliced bananas. Stir together brown sugar, self-rising flour, softened butter, and cinnamon until crumbly. Stir in oatmeal and pecans. Sprinkle over bananas. Bake for 40 to 45 minutes, until golden brown.

Payday Bars

Payday Bars 1 cup Sugar 1 cup white Karo Syrup 1 cup Peanut Butter 1 tsp Vanilla 6 cups Rice Chex 1 cup Spanish Nuts Heat sugar & Karo syrup together. Bring to a boil and cook for 2 minutes. Remove from heat. Stir in Peanut Butter and Vanilla. Pour over Rice Chex and Nuts. Mix together in 9×13 pan lined with foil and cut while still warm.

CINNAMON CARAMEL CORN

CINNAMON CARAMEL CORN 12 cups popped popcorn (about 1/2 C kernels or 2 bags of microwave popcorn) 1 cup pecan halves, roughly chopped 1 cup brown sugar 3/4 tsp cinnamon 1/4 cup karo syrup 1 stick butter, chopped 1 tsp vanilla 1/2 tsp baking soda Preheat oven to 250ºF. Line a jelly roll pan with foil and set aside. Place popped popcorn and chopped pecans in a large bowl. Set aside. Place brown sugar, cinnamon, syrup and butter in a large microwave safe bowl. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. Remove from microwave, stir in vanilla and baking soda. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir well until popcorn is well coated. Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Monster Munch

Monster Munch 1 package Almond Bark (1 lb) 2 bags of microwave popcorn, popped (approximately 16-20 C popped popcorn) 1 C candy corn 1 1/2 C dry roasted, salted peanuts 1 C Reeces Pieces Pop popcorn and place in a large bowl. The largest you have. Pour peanuts, candy corn, and reeces pieces on top. Break up almond bark. Melt according to package directions. Pour over popcorn mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

Halloween Chex Mix

Halloween Chex Mix 8-oz white chocolate chips 4 cups Corn Chex cereal 2 cups bite-size pretzel twists or pretzel balls 1 cup candy corn M&Ms 1 cup candy corn 1/4 cup orange and black sprinkles In large microwavable bowl, microwave white chocolate chips uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Gently stir in cereal, pretzels, candy corn and M&Ms until evenly coated. Toss the sprinkles over the mixture. Spread on waxed paper until chocolate is set, about 30 minutes. Break into chunks.

Peanut Butter Frosted Brownies

Peanut Butter Frosted Brownies 1 box brownie mix, plus ingredients to make 9x9-inch pan of brownies 1 cup powdered sugar 1 tsp vanilla 1/4 cup butter, softened 3/4 cup peanut butter 3 Tbsp milk Make brownies in an 9x9-inch pan according to package directions. Cool completely. For frosting: Put powdered sugar, vanilla, butter, peanut butter and milk in a medium bowl. Beat with a hand-held electric mixture until combined. Add more milk until you get the desired consistency. Spread frosting over cooled brownies. Cut into squares. Sprinkle with powdered sugar if desired.

Potato Croquettes

Potato Croquettes Croquettes 3 lb potatoes cut into cubes (I used Russet potatoes) 8 tbsp butter unsalted 1/2 tsp salt or to taste 1/4 tsp pepper or to taste 2 tbsp milk 1 large egg 6 slices bacon chopped 1/4 cup parsley fresh, chopped 4 oz cheddar cheese cut in cubes 4 oz provolone cheese cut in cubes 1 cup all-purpose flour 3 large eggs beaten 1 cup breadcrumbs I used Panko vegetable oil for frying Dip 1 cup sour cream 2 slices bacon chopped 2 tsp smoked paprika 2 tbsp parsley fresh, chopped 1/4 tsp salt or to taste 1/4 tsp pepper or to taste Croquettes Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender. In the meantime fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve 1/4 of it for the dip. Drain the potatoes and add them to a large bowl. Add the salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley. Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour. Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. I made my cheese cubes small because I wanted to use both the cheddar cheese and provolone cheese in each croquette. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with remaining ingredients. Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven't had any problem with them falling apart. Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium high heat. Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little. Dip To make the dip, add all the dip ingredients into a small bowl and stir to combine. Serve the croquettes warm with the dip.

Chicken Rice Pilaf

Chicken Rice Pilaf 2 tbsp butter 2 tbsp olive oil 1 large onion chopped 2 tsp salt 2 tsp pepper 2 medium carrots chopped 2 stalks celery chopped 1 1/2 lbs chicken breast skinless and boneless, diced 2 cups rice long grain, I used Basmati 5 cups chicken broth low sodium 2 bay leaves 1 cup half and half 1/2 cup peas frozen 2 tbsp parsley fresh, chopped 1/4 cup parmesan cheese grated Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent. Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit. Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink. Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked. Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper. Serve warm sprinkled with Parmesan cheese if preferred.

Avocado Tuna Salad

Avocado Tuna Salad Dressing 2 tbsp Dijon mustard I used Tarragon Dijon mustard 2 tbsp olive oil 2 tbsp lemon juice freshly squeezed 1 tbsp Italian seasoning 1 tsp sugar granulated 1/2 tsp salt or to taste 1/2 tsp pepper or to taste 1/4 cup mayonnaise Salad 15 oz canned tuna in water, drained and flaked (3 cans) 1 English cucumber chopped 1 small red onion chopped 1 stalk celery chopped 1/2 cup sun-dried tomatoes drained and chopped 2 large avocados peeled, pitted and chopped In a small bowl whisk all the dressing ingredients together. If you find it's a little to thick add a tbsp or so of water to thin it out. In another large bowl add all the salad ingredients and drizzle the dressing over. Toss well. Serve as sandwiches or as salad.

Banana Fritters

Banana Fritters 4 medium bananas 1/4 cup milk 1 cup all-purpose flour 1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt vegetable oil for frying In a large bowl, mash the bananas. Mix in milk until smooth. In a separate bowl, combine flour, sugar, baking powder, baking soda and salt. Add the dry ingredients into banana mixture and stir. I just used a wooden spoon. Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. You can also use a small ice cream scoop to make it easier to drop the batter in the oil. Drain on paper towels and dust with confectioners' sugar. Recipe Notes This recipe yields about 12 to 15 fritters depending on size.

Avocado Shrimp Salsa

Avocado Shrimp Salsa Shrimp 1 tbsp butter 1 lb shrimp large, shells removed and deveined 1/4 tsp salt or to taste 1/4 tsp pepper or to taste 2 tbsp lemon juice freshly squeezed Salsa 2 medium avocados peeled and chopped 1 cup tomatoes chopped 1 English cucumber chopped 1/3 cup red onion chopped 1/3 cup cilantro fresh, chopped Dressing 1/3 cup orange juice freshly squeezed 2 tbsp lime juice freshly squeezed 1 tsp garlic powder 2 cloves garlic minced 1 tsp salt 1 tsp pepper Melt the butter in a skillet over medium-high heat. Add the shrimp to the skillet and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side. Remove the shrimp from the skillet and chop into small pieces. Add chopped shrimp to a large bowl. To the same bowl add the tomatoes, cucumber, red onion and cilantro. In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well. Serve immediately with tortilla chips.

Skillet Shepherd's Pie

Skillet Shepherd's Pie For Meat Mixture 1 tbsp olive oil 1 1/4 lb ground beef lean 1/2 tsp salt or to taste 1/2 tsp pepper or to taste 1 large onion chopped 1 clove garlic minced 1/2 tsp red pepper flakes 2 tbsp Worcestershire sauce 1.9 oz onion soup mix I used Knorr, 55g pkg 1 cup beef broth 2 cups frozen veggies I used mix of peas, carrots, green beans and corn For Mashed Potatoes 6 large potatoes peeled and cut into cubes 4 tbsp butter softened 2/3 cup milk 1/4 cup Parmesan cheese 1/2 tsp salt or to taste 1/2 tsp white pepper or to taste 1 tbsp parsley fresh, for garnish Boil the potatoes: Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture. Prepare the meat mixture: Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet, season it with the salt and pepper and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside. Preheat the oven 350 F degrees. Prepare the mashed potatoes: Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth. Finish assembling the shepherd's pie: Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley. Bake: Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top. Garnish with more parsley and pepper and serve warm.

Eggs Ole’

Eggs Ole’ for a crowd 1 dozen corn tortillas cooking spray 1 lb chorizo 1 cup cheddar cheese 1 cup Monterey jack cheese 16 eggs (I used 10 eggs and 1 1/2 cups Egg Beaters) 12 oz salsa 1 cup sour cream (I used light) For the sauce: 12 oz Velveeta (I used 2%) 8 oz salsa Wrap tortillas in a damp paper towel and microwave for 30-60 seconds, until soft. Spray a 9x13 pan with cooking spray. Line bottom and about an inch up the side of large Pyrex dish with tortillas. Cook chorizo and drain; spread over tortillas. Spread cheeses over chorizo. Mix eggs, sour cream and salsa together; pour over cheese and bake at 350 for 30 – 45 minutes or until set. For the sauce, combine Velveeta and salsa in a microwave safe bowl. Heat in 30 second intervals until melted. Pour sauce over individual pieces of the eggs ole'.

CHOCOLATE TRÈS LÈCHE CAKE

CHOCOLATE TRÈS LÈCHE CAKE Cake 1 box devils food cake mix (Duncan Hines), plus ingredients to make cake 2 tsp cinnamon Milk Mixture 1 (14-oz) can sweetened condensed milk 1 (12-oz) can evaporated milk 1 cup half-and-half 2 Tbsp cocoa powder Whipped Cream Topping 2 cups heaving whipping cream 1/2 cup powdered sugar 1 tsp vanilla extract cherries Mix cake mix, cinnamon, plus ingredients to make the according to package directions. Bake in a greased and floured 9x13 pan. Cool completely. Mix together sweetened condensed milk, evaporated milk, half and half and cocoa powder. Poke holes in cake and slowly pour milk mixture over cake. Cover and refrigerate overnight. When ready to serve, whip together heavy cream, powdered sugar and vanilla extract. (I chill my mixing bowl in the freezer for 5-10 minutes before adding the cream and sugar). Whip at high speed for 1-2 minutes. Spread over cake and top each slice with a cherry.

Boo Mix

Boo Mix 5 cups golden grahams 3 cups cocoa puffs 2 cups reeses pieces 2 cups peanuts 3 cups pretzel sticks 24 oz almond bark Place cereal, Reese's pieces, peanuts and pretzels in a large bowl. The largest you have. Break up almond bark. Melt according to package directions. Pour over cereal mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

CINNAMON SUGARED ALMONDS

CINNAMON SUGARED ALMONDS 1 egg white 4 tsps water 1 Tbsp vanilla 1 cup sugar 2 tsp cinnamon 1/4 tsp salt 1 pound raw almonds Preheat oven to 250ºF. Line a large baking sheet with aluminum foil. Beat the egg white in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the almonds; stir to coat completely. Spread the almonds onto the prepared baking sheet. Bake almonds, stirring every 15 minutes, until the coating forms a glaze, about 40-60 minutes. Allow to cool on the baking sheet 10 minutes before serving.

Pull Apart Cinnamon Rolls

Pull Apart Cinnamon Rolls 1 pan Parker Style House Rolls 1/2 cup butter, softened 1/4 cup sugar 1 Tbsp cinnamon 1 cup powdered sugar 1-2 Tbsp milk Preheat oven to 350 degrees. Using a serrated knife, cut rolls in half, creating two circles. Place rolls, cut side up, on baking sheet. Spread softened butter on top of rolls. Combine 1/4 cup sugar and 1 Tbsp cinnamon. Sprinkle on top of rolls. Bake for 15-20 minutes, until edges start to brown. Stir together powdered sugar and milk. Drizzle over baked rolls.

Mixed Nut Tarts

Mixed Nut Tarts 10 Tbsp unsalted butter 1/2 cup packed brown sugar 1/2 cup sugar 1/4 cup heavy cream 1 (10oz) can honey roasted mixed nuts 1 tsp vanilla 3 (15-ct) packages mini phyllo shells Preheat oven to 350 degrees. Place phyllo shells on parchment lined baking sheet. In a large saucepan, combine butter, brown sugar, sugar, and heavy cream. Stir over high heat until blended and starting to boil. Reduce heat to medium and boil gently, stirring often, for 2 minutes. Remove from heat. Carefully stir in vanilla and mixed nuts. Allow to cool slightly. Divide filling among phyllo shells. Bake for 12-15 minutes. Let cool before serving.

Gooey German Chocolate Bars

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

CHOCOLATE COBBLER

CHOCOLATE COBBLER 6 tablespoons butter, melted 1-3/4 cups sugar, divided 1 cup flour 1-1/2 tsp baking powder 1/2 tsp salt 1/2 cup whole milk 6 Tbsp unsweetened cocoa powder, divided 1 teaspoon vanilla extract 1 cup mini chocolate chips 1-1/2 cups boiling water Preheat oven to 350ºF. In a medium bowl whisk together 3/4 cup sugar, flour, baking powder, salt, milk, 2 Tbsp cocoa powder and vanilla. Pour melted butter into an 8x8-inch pan. Pour batter over melted butter. In a separate bowl, combine the remaining 1 cup of sugar, 4 Tbsp cocoa powder and chocolate chips; sprinkle evenly over the batter. Slowly pour boiling water over top of the cobbler. Bake 40 to 45 minutes, until top of the cobbler looks set. Do not overcook or there won't be any yummy chocolate sauce.

CASHEW CRUNCH

CASHEW CRUNCH 9 cups Crispix cereal 1 (8-oz) can cashews 2 cups sweetened flaked coconut 1/2 cup butter 1/2 cup brown sugar, packed 1/2 cup corn syrup 1 tsp vanilla extract 1/2 tsp baking soda Preheat oven to 250ºF. In a large bowl, combine cereal, cashews and coconut. In a medium saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly. Pour cereal mixture into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces

Frozen Strawberry Margarita Pie

Frozen Strawberry Margarita Pie 1-1/2 cups graham cracker crumbs 5 Tbsp powdered sugar 6 Tbsp butter, melted 1 (14-oz) can sweetened condensed milk 1/2 cup frozen margarita mix concentrate, thawed 1 (16-oz) container frozen sliced strawberries with sugar, thawed 1 (8-oz) container cool whip, thawed Combine graham cracker crumbs, powdered sugar, and melted butter. Press into bottom of 9-INCH SPRINGFORM PAN. Combine sweetened condensed milk and margarita mix in large bowl. Beat with an electric mixer until smooth. Add strawberries and beat at low speed until mixed. Fold in cool whip and pour into prepared crust. Cover with plastic wrap and freezer for at least 4 hours or overnight. Let stand at room temperature 15 minutes before slicing

Frozen Fruit Salad

Frozen Fruit Salad 1 (8-oz) package cream cheese, softened 1/2 cup sugar 1 (10-oz) jar maraschino cherries, drained and chopped 1 (8-oz) can crushed pineapple, drained 3/4 cup chopped strawberries 1/2 cup chopped pecans 1/2 cup shredded sweetened coconut 1 (8-oz) carton cool whip, thawed In a large bowl, beat the cream cheese and sugar until fluffy. Add the chopped cherries, pineapple, strawberries, pecans and coconut to cream cheese mixture. Stir to combine. Fold in whipped topping. Line muffin cups with paper or foil liners. Spoon fruit salad mixture into cups. Freeze until firm. Remove from the freezer 10 minutes before serving

Praline Cookies

Praline Cookies 1/2 cup butter 1/2 cup brown sugar, packed 1/2 cup sugar 1 egg, lightly beaten 1-1/2 cups all-purpose flour 1-1/2 tsp vanilla 1-1/2 cups chopped pecans powdered sugar Preheat oven to 375ºF. Microwave butter on HIGH for 40-45 seconds or until butter is melted. Add sugars, eggs, flour and vanilla. Mix well. Add pecans; mix well. Using small scoop, drop dough 2-inches apart onto cookie sheet. Bake 8-10 minutes - until edges are slightly brown. Cool 2 minutes and remove to cooling rack. Sprinkle with powdered sugar

Creamy Chicken & Noodles

Creamy Chicken & Noodles 1 (0.6-oz.) envelope Italian dressing mix 1 (8-oz.) package wide egg noodles 2 tablespoons butter, softened 3 cups chopped cooked chicken 1 cup whipping cream or evaporated milk 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley Cook noodles according to package directions; drain well, and return noodles to pan. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.

Chicken Popper Wrap

Chicken Popper Wrap cooked, chopped chicken 2 oz whipped cream cheese 1 Tbsp salsa pickled jalapenos tortilla salsa, for dipping Combine 2 oz of cream cheese with 1 Tbsp of salsa. This will be enough for approximately 6 wraps - just depending on how much you put on each wrap. Lay the tortilla on a flat surface. Layer ingredients on tortilla starting with some of the salsa cream cheese, chopped chicken and ending with jalapenos (as many or as little as you like). Drizzle a small amount of salsa over the chicken. Roll up the sides of the tortilla and place in grill pan. Top tortilla with grill press and grill until golden brown. Turn over and brown the other side. Repeat with remaining tortillas. Server with a side of salsa if desired.

Lemon Garlic Grilled Chicken Marinade

Lemon Garlic Grilled Chicken Marinade 1/2 cup olive oil 4 tsp dijon mustard 6 large garlic cloves, minced 1-1/2 tsp sea salt 1/2 teaspoon black pepper zest and juice of 2 lemons 4 boneless skinless chicken breasts Whisk together olive oil, dijon mustard, garlic, salt, pepper and lemon. Pour over chicken and refrigerate for 2-12 hours. Remove chicken from marinade and grill until done.

Chicken Cakes with Remoulade Sauce

Chicken Cakes with Remoulade Sauce 8 large or 16 small cakes Chicken Cakes 1/2 red bell pepper, chopped 4 green onions, chopped 1 garlic clove, minced 2 Tbsp butter 3 cups chopped cooked chicken 2 Tbsp mayonnaise 1 Tbsp Dijon mustard 2 tsp Cajun or creole seasoning 3/4 cup Japanese Style Bread Crumbs 1 egg, lightly beaten 4 Tbsp olive oil Remoulade Sauce 1/2 cup mayonnaise 2 Tbsp Dijon mustard 2 tsp Cajun or creole seasoning 1 tsp lemon juice To make Chicken Cakes: In a skillet over medium heat, melt butter. Add chopped pepper, onion and garlic to skillet and cook until vegetables are tender, 4 or 5 minutes. Combine cooked vegetables with chicken mayonnaise, mustard, Cajun seasoning, Kikkoman Panko Japanese Style Bread Crumbs and egg. Form chicken mixture into 8 patties. Heat olive oil in skillet, cook cakes for 3 minutes on each side. (May need to do this in batches depending on the size of your skillet). Drain on paper towels. Serve immediately with remoulade sauce. To make Remoulade Sauce: combine mayonnaise, mustard, Cajun seasoning and lemon juice. Refrigerate until ready to serve.

Spicy Chicken Mac

Spicy Chicken Mac 1 (10 ounce) can tomatoes and green chilies, diced (Rotel) 1 1/3 cup water 12 oz cooked chopped chicken (half rotisserie chicken) 1 (12 ounce) package Velveeta macaroni shells and cheese (2%) 1/2 cup sour cream 1/2 cup cheddar cheese, shredded salsa Chop chicken into bite sized pieces. In a large skillet, add macaroni, chicken, tomatoes water. Mix well. Bring to boil and reduce heat to medium-low. Cover and simmer 9 to 10 minute or until macaroni is tender. Remove from heat and stir in cheese sauce from mac and cheese package and sour cream until well blended. Top with shredded cheese, additional sour cream and salsa, if desired

Chorizo Quiche

Chorizo Quiche Pie Crust 1 cup flour 1/2 tsp salt 1/3 cup shortening 2 Tbsp water Quiche 1/2 lb chorizo, cooked and crumbled 1 cup Monterey Jack cheese, shredded 2 Tbsp green chilies (or more if you like) 3 eggs 1 cup heavy cream 3/4 cup milk 1/8 tsp cumin salt pepper Preheat oven to 375. Crust Measure the flour by the dip-level-pour method. Mix flour and salt. Cut in shortening. Sprinkle with water; mix with fork. Round into ball. Roll out 1-inch larger than inverted pie pan. Ease into pan, flute and prick pastry with fork. Quiche Press chorizo, cheese and chilies into bottom of pie crust. Beat the eggs, cream and milk, and seasonings in a mixing bowl until blended. Check seasonings. Pour into pie crust. Bake at 375 for 45 minutes to an hour, or until quiche has puffed and browned.

Chicken Rice-A-Roni Casserole

Chicken Rice-A-Roni Casserole 1 box chicken flavor Rice-A-Roni 1 (10.75-oz) can cream of chicken soup (I use 98% fat-free) 1 cup sour cream (can use low fat) 3-4 cups cooked, chopped chicken (or 1 whole Rotisserie Chicken) 1 (6-oz) can French fried onions Preheat oven to 350º F. Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

Sour Cream Chicken

Sour Cream Chicken 2 pounds chicken tenders 1-1/2 cups of crushed Garlic Herb Croutons 1 cup sour cream (full fat) kosher salt freshly ground pepper garlic powder 1/4 cup unsalted butter, cubed Preheat oven to 375º F. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the crushed croutons and then dot with the butter. Bake for 25-35 minutes.

Where's The Crust Pizza

Where's The Crust Pizza Crust 1 (8-oz) package of full fat cream cheese, room temperature 2 eggs 1/4 tsp ground black pepper 1 tsp garlic powder 1/4 cup grated parmesan cheese Topping 1/2 cup pizza sauce 1 1/2 cups shredded mozzarella cheese toppings - pepperoni, ham, sausage, mushrooms, peppers Garlic powder Preheat oven to 350ºF. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Crescent Taco Bake

Crescent Taco Bake 2 lb ground beef or ground turkey 2 (1-oz) packets taco seasoning 2 (10-oz) cans Rotel tomatoes, undrained 1 lb Mexican Velveeta cheese 2 cans refrigerated crescent rolls taco toppings - sour cream, salsa, jalapeños, lettuce Preheat oven to 375ºF. In a large skillet, brown the ground beef and drain the fat. Return meat to skillet, add taco seasoning and Rotel tomatoes. Mix well and simmer for 5 minutes. Lightly spray a 9x13 pan with cooking spray. Press one can of crescent rolls in the bottom of the pan. Top with ground beef. Slice Velveeta and lay on top of meat. Top with remaining can of crescent rolls. Bake 20-25 minutes, until crescent rolls are brown. Top with favorite toppings - sour cream, salsa, jalapeños, guacamole, lettuce.

Pizza Stuffed Shells

Pizza Stuffed Shells 16-oz cottage cheese 1/2 lb sausage, cooked and crumbled 1/3 cup chopped pepperoni 1-1/2 cups shredded mozzarella cheese 21 jumbo shells 1 jar (26-oz) spaghetti sauce Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Cook jumbo pasta shells according to package. Drain and cool. Combine sausage, pepperoni, cottage cheese, and 1 cup of mozzarella cheese. Stuff pasta shells with cheese mixture and place in prepared baking dish. Top with spaghetti sauce and remaining mozzarella cheese. (Can freeze at this point) Bake for 25-30 minutes, until bubbly.

Cheesy Biscuit Lasagna

Cheesy Biscuit Lasagna 1 lb Italian Sausage 1 jar (28 oz) spaghetti sauce 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tsp pepper 1 can (12 oz) Pillsbury Grands Jr. Golden Homestyle Buttermilk Biscuits 1 cup shredded mozzarella cheese 1/2 cup cottage cheese 1 Tbsp parsley flakes 1/2 tsp dried basil leaves 3 Tbsp grated Parmesan cheese Preheat oven to 400. In 10-inch skillet, cook Italian sausage; drain fat. Stir in pasta sauce, garlic powder, Italian seasoning and pepper. Reduce heat; cover and simmer 10 minutes. Separate dough into 10 biscuits. Press each biscuit into a 4-inch round. In small bowl, mix mozzarella cheese, cottage cheese, parsley flakes, and basil. Place about 2 tablespoons cheese mixture on each flattened biscuit. Fold dough in half over filling; press edges with fork to seal. Pour meat sauce into a lightly greased 9x13-inch pan. Arrange prepared biscuits on top on sauce. Sprinkle biscuits with Parmesan cheese. Bake 15 to 18 minutes or until biscuits are golden brown.

FRENCH ONION POTATO CASSEROLE

FRENCH ONION POTATO CASSEROLE 1 (30 to 32-oz) package frozen shredded hash browns 1 (10.75-oz) can Cream of Chicken soup 1 (16-oz) container refrigerated sour cream based French Onion Dip 2 cups shredded cheddar cheese 2 cups corn flakes, crushed 1/2 cup butter, melted Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan. Combine crushed corn flakes and melted butter. Spread on top of potato mixture. Bake uncovered for 1 hour.

UPSIDE DOWN PIZZA CASSEROLE

UPSIDE DOWN PIZZA CASSEROLE 1 lb ground beef 1/4 cup chopped pepperoni or mini pepperoni 1 (14-oz) jar pizza sauce 2 cups shredded mozzarella cheese 3/4 cup Biscuick 1/4 cup grated parmesan cheese 1-1/2 cups milk 2 eggs 1/4 tsp oregano Preheat the oven to 350ºF. Lightly spray an 8x8-inch pan with cooking spray. Cook ground beef until brown, stirring to crumble. Drain off excess grease. Spoon cooked beef into a prepared pan. Top with pepperoni, sauce and mozzarella cheese. Combine Bisquick, parmesan cheese, milk and eggs. Pour over cheese. Sprinkle with oregano. Bake for 25-30 minutes, until browned.

SOUR CREAM BEEF AND RICE CASSEROLE

SOUR CREAM BEEF AND RICE CASSEROLE 1-1/2 cups instant white rice 1-1/2 cups water 1 pound lean ground beef 1/8 tsp ground black pepper 1/2 tsp garlic salt 1 (8-oz) can tomato sauce 1 tsp Worcestershire sauce 1 cup cottage cheese 1 cup sour cream 1 cup shredded sharp cheddar cheese Preheat oven to 350ºF. Bring water to a boil in a medium sauce pan. Stir in instant white rice, cover and remove from heat. Let sit for 5 minutes, or until all water is absorbed. Brown meat; drain off fat and return to skillet. Add pepper, garlic salt, tomato sauce and Worcestershire. Stir and simmer for 5 minutes. Mix together cottage cheese, sour cream and rice. Lightly spray a 9x9 casserole dish with cooking spray. Spread rice mixture in bottom of pan. Top with meat sauce. Sprinkle cheese on top of casserole and bake for 20-25 minutes

HAM AND CHEESE HASH BROWN CASSEROLE

HAM AND CHEESE HASH BROWN CASSEROLE 1 (32-oz) package frozen hash brown potatoes 1 pound cooked diced ham 2 (10.75-oz) cans condensed cream of potato soup 1 (16-oz) container sour cream 2 cups shredded sharp Cheddar cheese 1-1/2 cups grated Parmesan cheese Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish with cooking spray. In a large bowl, mix together hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. Spread into prepared pan. Sprinkle with Parmesan cheese. Bake uncovered 1 hour , or until bubbly and lightly brown.

Chicken Pot Pie Rice Bake

Chicken Pot Pie Rice Bake 2 cups instant white rice 2 cups water 2 cup cooked, chopped chicken 1 can (10.75oz) cream of chicken soup 1 cup sour cream 1 cup cheddar cheese 1-1/2 cups frozen mixed vegetables 1/4 cup milk Preheat oven to 375 degrees. Lightly spray a glass 9x13-inch pan with cooking spray. Bring 2 cups of water to a boil. Add instant rice, cover and remove from heat. Let sit for 5 to 7 minutes, until water has been absorbed. In a large bowl stir together chicken, soup, sour cream, cheese, frozen vegetables, 1/4 cup milk, and cooked rice. Pour rice mixture into prepared pan. Bake uncovered for 25-30 minutes.

Halloween Candy Corn White Trash

Halloween Candy Corn White Trash 6 cups mini pretzel twists 2 1/2 cups candy corn 2 cups salted cocktail peanuts 12 oz Wilton bright white candy melts or white chocolate chips 1 teaspoon vegetable shortening Crisco Line a large cookie sheet with parchment paper and set aside. In a large mixing bowl, add the pretzels, candy corn and cocktail peanuts. Stir to mix well. In a medium microwave safe bowl, add the shortening and microwave for 30 seconds. Add the white candy melts and stir to mix. Microwave on HIGH in 30 second increments (stirring after each interval) until the white chocolate is completely melted and smooth. Drizzle the melted chocolate on top of the candy corn mixture. Gently stir to coat evenly. Transfer the coated candy corn mixture to the lined cookie sheet and spread out with a spatula. Chill for about 45 minutes to allow the chocolate to completely harden. Before serving, break apart into bite size pieces. Notes Store in an airtight container for up to 1 month.

King Ranch Chicken Quiche

King Ranch Chicken Quiche 1/2 cup chopped cooked chicken 1/2 cup R-otel tomatoes, from a 10-oz can, drained 1 cup shredded Velveeta or cheddar cheese 4 eggs 1 (10.75-oz) can cream of chicken soup 1/2 cup heavy cream 1 frozen (9-inch) deep dish pie crust Preheat oven to 350ºF. Spread chicken and Rotel tomatoes in bottom of frozen pie crust. Top with cheese. Whisk together eggs, cream of chicken soup and heavy cream. Pour over cheese. Bake for 50-60 minutes, until center is set.

Ultimate Squash Casserole

Ultimate Squash Casserole 1-1/2 pounds fresh squash, sliced 1/2 green bell pepper, chopped 1/2 sweet onion, chopped 2 Tbsp butter 1 tsp salt 1/2 tsp black pepper 2 eggs 4 tsp chicken base or chicken bouillon 1 (10.75-oz) can Cream of Mushroom soup 1-1/2 cups shredded cheddar cheese 1/4 cup butter, melted 20 to 30 Ritz crackers, crushed Preheat oven to 325 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large skillet, melt 2 tablespoons of butter. Add squash, bell pepper and onion. Cook until vegetables are soft. Remove from heat. Mix together eggs, chicken base, mushroom soup, cheese and melted butter. Stir in cooked vegetables. Pour into prepared pan. Top with crushed Ritz crackers. Bake, uncovered, for 20 minutes.

CORN AND BROCCOLI RICE CASSEROLE

CORN AND BROCCOLI RICE CASSEROLE 1-1/2 cups cooked rice 1 (10-oz) package frozen chopped broccoli, thawed and drained 1 (14.75-oz) can creamed corn 1 egg, beaten 1/2 tsp onion powder 1/4 tsp garlic powder salt and pepper, to taste 1/2 cup crushed Ritz crackers 1/4 cup butter, melted Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside. In a bowl, combine rice, broccoli, corn, egg, onion powder, garlic powder, salt and pepper. Pour mixture into pan. Toss crackers with melted butter. Sprinkle over broccoli mixture. Bake uncovered for 25 to 30 minutes.

Easy Baked Artichokes

Easy Baked Artichokes 2 (14-oz) can quartered artichoke hearts, drained 2 Tbsp olive oil 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper 1/4 cup Italian bread crumbs 1/4 cup grated parmesan cheese Preheat oven to 375ºF. Spray a 9x9-inch pan with cooking spray. Pour artichoke hearts into prepared pan. Drizzle artichokes with olive oil. Sprinkle garlic powder, salt and pepper over artichokes. Top with bread crumbs and parmesan cheese. Bake uncovered for 20 to 25 minutes, until golden.

CHEESY SCALLOPED POTATOES

CHEESY SCALLOPED POTATOES 2 lb Yukon gold potatoes, peeled and thinly sliced 3 cups heavy whipping cream 1 Tbsp dried parsley 2 garlic cloves, minced 1-1/2 tsp salt 1/4 tsp black pepper 1 cup shredded mozzarella cheese Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray. Layer potatoes in prepared pan. Stir together heavy cream, parsley, garlic, salt and pepper. Pour over potatoes. Bake for 30 minutes, stirring every 10 minutes. Sprinkle with cheese and bake an additional 15 minutes, or until golden brown and bubbly.

BUTTERNUT SQUASH CASSEROLE

BUTTERNUT SQUASH CASSEROLE 2 cups cooked, mashed butternut squash 3 eggs 3/4 cup sugar 1/3 cup butter, softened 1/3 cup whole milk 1/2 tsp ground ginger 1/2 tsp coconut flavoring 3/4 cup crushed cornflakes 6 Tbsp brown sugar, packed 1/4 cup chopped pecans 2 Tbsp melted butter Preheat oven to 350ºF. Lightly spray an 8x8-inch pan with cooking spray. Combine squash, eggs, 3/4 cup sugar, 1/3 cup softened butter, milk, ginger and coconut flavoring. Pour into prepared pan. Combine cornflakes, brown sugar, chopped pecans and 2 Tbsp melted butter. Set aside. Bake casserole for 35 minutes. Remove from oven and sprinkle with cornflake mixture (you might have some leftover). Return to oven and bake for an additional 10 minutes.

Delmonico Potatoes

Delmonico Potatoes 1 (32-oz) package frozen shredded hashbrown potatoes, thawed 1 cup milk 1 cup heavy cream 1 tsp dry mustard 1 tsp salt 1/4 tsp garlic powder 1/4 tsp black pepper 4 cups shredded cheddar cheese Preheat oven to 350º F. Lightly spray a 9x13-inch pan with cooking spray. Spread potatoes in prepared pan. Set aside. In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder and black pepper. Add cheese and cook over medium-low heat until cheese melts. Pour cheese mixture over potatoes. Bake, uncovered, for 1 hour.

Mexican Street Corn Casserole

Mexican Street Corn Casserole 5-1/4 cups corn (approximately 7 ears of corn) 1/4 cup mayonnaise 3/4 cup sour cream juice of 1 lime 1 tsp chili powder 3/4 cup grated parmesan cheese 1 cup pepper jack cheese 1/4 cup crumbled feta Preheat oven to 350ºF. Lightly spray a 9x9-inch pan with cooking spray. Set aside. In a large bowl, combine corn, mayonnaise, sour cream, lime juice, chili powder, parmesan cheese and pepper jack cheese. Pour corn mixture into prepared pan. Bake uncovered for 30 to 40 minutes. Remove from oven and sprinkle with feta cheese.

Cheesy Chicken Rigatoni

Cheesy Chicken Rigatoni 12-oz Rigatoni (4-1/2 cups dry) 4 cups cooked chopped chicken 1 can cream of chicken soup 1 cup shredded mozzarella cheese 1/4 cup parmesan cheese Cheese Sauce 1 (10-3/4 oz) can cheese soup 1 (5-oz) can evaporated milk 1-1/4 cup heavy cream 2 tsp minced garlic 1 cup shredded mozzarella cheese 1/2 cup parmesan cheese 1/4 tsp black pepper Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Cook pasta according to package directions. Drain. In a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic. Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in mozzarella cheese, parmesan cheese and pepper. In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce. Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and 1/4 cup parmesan cheese. Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.

MEAT LOVERS MANICOTTI

MEAT LOVERS MANICOTTI 8 manicotti noodles 8 slices deli ham 32 slices pepperoni 8 sticks mozzarella string cheese 1 lb Italian sausage 1 (26-oz) jar spaghetti sauce 1 cup shredded mozzarella cheese Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Remove sausage from casings. In a skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain fat. Stir in spaghetti sauce. Pour 1/2 cup of meat sauce into prepared pan. Set remaining sauce aside. Cook manicotti noodles according to package directions. Drain and cool until able to handle. Lay ham slice flat. Top with 4 slices of pepperoni and one stick of string cheese. Roll up and stuff into cooked manicotti noodle. Place manicotti onto of sauce in prepared pan. Repeat with remaining ingredients. Pour remaining meat sauce over manicotti. Top with shredded mozzarella cheese. Bake uncovered for 30 minutes, or until bubbly.

Peanut Butter Chocolate Éclair Cake

Peanut Butter Chocolate Éclair Cake 1 box chocolate graham crackers (there may be a few graham crackers left over) 2 (3 1/4-ounce) boxes vanilla instant pudding 1 cup peanut butter 3-1/2 cups milk 1 (8-ounce) container Cool Whip, thawed 1 can chocolate frosting Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving

Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake 1 box yellow cake mix, plus ingredients to make cake 2/3 cup peanut butter 1-1/2 cup chocolate syrup (Hershey's) 1 can sweetened condensed milk 8 regular Reese's peanut butter cups, divided 1 (8-oz) container cool whip, thawed 1 (16-oz) can chocolate frosting Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9x13x2-inch pan. While cake is baking, mix milk and chocolate syrup until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Chop Reese's cups into small pieces. Sprinkle half of the Reese's cups over cake. Carefully combine chocolate frosting and Cool Whip. Spread over the top of cake, then sprinkle the remaining Reese's cup on top. Chill. Tip: I like to refrigerate the Reese's cups so they chop easier

CARAMEL APPLE PIE POKE CAKE

CARAMEL APPLE PIE POKE CAKE 1 box yellow cake mix 1 (21-oz) can apple pie filling 1 tsp vanilla extract 1/2 tsp cinnamon 2 eggs 1/4 cup milk 1 can sweetened condensed milk 1 jar Smucker's caramel ice cream topping 1 (8-oz) tub Cool-Whip 1 cup toffee bits Preheat oven to 350ºF. Grease a 9×13 inch pan. Set aside. In a large bowl, combine cake mix, apple pie filling, vanilla extract, cinnamon, eggs and milk. Mix with an electric mixer just until combined. Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. While cake is baking, combine condensed milk and caramel ice cream topping. Set aside. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle half of the toffee bite over cake. Spread Cool Whip over the top, then sprinkle the remaining toffee bits on top. Chill.

Ranch Popcorn

Ranch Popcorn Makes 10 cups 1/2 cup popcorn kernels 1/4 cup canola oil 1/4 cup unsalted butter, melted 2 tablespoons Hidden Valley Ranch seasoning mix 1/2 teaspoon dried dill weed In a 3-quart sized pot, heat oil over medium-high. Place 3 popcorn kernels in the oil. Once the kernels pop, add the rest of the kernels in an even layer, making sure they’re all coated with the oil. Cover and allow the kernels to pop rapidly. Once the popping slows down to a few seconds between pops, remove from the heat and immediately dump the popcorn into a large bowl. Drizzle the melted butter evenly over all the popcorn and toss quickly to coat. Add the ranch seasoning and dill and toss to coat again. Taste and adjust seasoning accordingly. Serve immediately and enjoy

JACK AND COKE CAKE

JACK AND COKE CAKE 2 cups sugar 2 cups all-purpose flour 3/4 cup Coca-Cola 1-1/2 cup small marshmallows 1/2 cup butter 1/2 cup vegetable oil 3 Tbsp cocoa 1 tsp baking soda 1/2 cup buttermilk 2 eggs 1 tsp vanilla 1/4 cup Jack Daniels whiskey 1/2 cup butter 3 Tbsp cocoa 1/4 cup regular Coca-Cola 1 box (16-ounces) powdered sugar 1 tsp vanilla 3 Tbsp Jack Daniels whiskey 1 cup chopped peanuts Cake Preheat oven to 350ºF. Grease a 9x13-inch pan. Set aside. In a bowl, combine sugar, flour and marshmallows. In a saucepan, mix the butter, oil, cocoa and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk. Add buttermilk mixture, eggs, vanilla and Jack Daniels to chocolate batter, mixing well. Pour prepared pan. Bake 35 to 45 minutes. Remove from oven and frost immediately. Frosting To make frosting, combine the 1/2 cup butter, 3 tablespoons cocoa, and 1/4 cup of Coca-Cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract, 3 tablespoons of Jack Daniels and peanuts. Spread over hot cake. When cool, cut into squares and serve.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies 1 pkg. peanut butter cookie mix (I used Betty Crocker) 1 C. chocolate chips Prepare the cookies according to pkg. Add in the chips. Stir to combine. Line cookie sheets with parchment paper...Bake as pkg. directions and let cool 5 minutes before serving.

Bacon Egg and Hashbrown Casserole

Bacon Egg and Hashbrown Casserole 1/2 lb bacon, chopped 1 medium onion, chopped (1/2 cup) 1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry 2 cups shredded Cheddar cheese (8 oz) 1/4 cup grated Parmesan cheese 9 large eggs 1 1/4 cups milk 1 container (8 oz) sour cream 1 teaspoon salt 1 teaspoon ground mustard 1/4 teaspoon pepper 1/2 cup cornflake crumbs or panko bread crumbs 2 tablespoons butter or margarine, melted Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels. In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended. Pour over potato mixture. Bake uncovered 35 minutes. In small bowl, toss cornflake crumbs and butter. Sprinkle over casserole. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.

Taco Skillet

Taco Skillet 2 cups beef or chicken stock 1 cup brown rice 1 teaspoon extra virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 pound extra lean ground beef 2 teaspoons salt 1 teaspoon black pepper 1 tablespoon chili powder 1 teaspoon ground cumin 15 oz can tomato sauce 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon ground cumin 15 oz can black beans, rinsed and drained 1 cup, shredded low fat shredded cheddar cheese Toppings Chopped Avocado Chopped Tomatoes Chopped Cilantro Sour Cream Flour or Corn Tortillas Tortilla Chips Preheat oven to 350 In a large pot bring beef (or chicken) stock to a boil over medium heat Stir in brown rice and reduce to a simmer and cover, cooking for another 12-15 minutes In a large oven proof skillet heat olive oil over medium heat Add in onion and cook for 5-7 minutes, or until it begins to soften Stir in garlic and cook for another 1-2 minutes Add in ground beef, salt, pepper, chili powder & cumin - cooking until beef is no longer pink and browned, breaking it up as it cooks Once beef is browned stir in tomato sauce, remaining chili powder, salt, pepper and cumin bringing mixture to a boil Stir in cooked rice and black beans, gently stirring until just combined Sprinkle cheese over the top Place into oven and cook until cheese is melted and mixture is bubbly Let sit for 10 minutes before serving Serve with any additional toppings you prefer

Chicago Style Deep-Dish Pizza

Chicago Style Deep-Dish Pizza 1⁄2 lb mild Italian sausage 1 red bell peppers or 1 green bell pepper, cut into strips 1 thinly sliced onion 1 tablespoon olive oil 1 garlic clove, finely chopped 2 tablespoons pepperoni, thinly sliced and cut into strips 1 teaspoon basil 1 teaspoon oregano 1⁄4 teaspoon black pepper 1 (10 ounce) packagerefrigerated pizza dough 1⁄2 cup pizza sauce 2 tablespoons parmesan cheese 2 cups shredded mozzarella cheese Preheat oven to 425 degrees. Remove skins from sausage and cook in heavy skillet, crumbling as you cook. Remove sausage to plate covered with paper towel to drain. Remove fat from skillet. Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally. Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet. You may need to stretch slightly so dough comes up about 1 inch on the sides. Spread dough with 2 tablespoons of the pizza sauce. Spread half the vegetable filling evenly over and top with half of the sausage. Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce. Top with half of the mozzarella cheese. Repeat layering again. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.

PEACH COBBLER DUMP CAKE

PEACH COBBLER DUMP CAKE 3 (15.25-oz) cans Sliced Peaches in Heavy Syrup 1 pkg. yellow cake mix 1 tsp cinnamon 1/2 cup butter, melted Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Dump 2 cans of peaches with syrup into baking pan. Drain third can and add peaches to pan. Sprinkle peaches with cinnamon. Top peaches with dry cake mix - sprinkle evenly over the top. Drizzle cake mix with butter. Bake 55 minutes to 1 hour or until top is golden brown and fruit is bubbly.

GOOEY GERMAN CHOCOLATE BARS

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

Pumpkin Custard Crunch

Pumpkin Custard Crunch 1 (29-oz) can pumpkin 3 eggs, beaten 2 tsp pumpkin spice 1 tsp cinnamon 1 (14-oz) can sweetened condensed milk 1 cup milk 2 tsp vanilla Crumb Topping 3 cups quick-cook oats, uncooked 1 cup firmly packed light brown sugar 1 cup flour 1 tsp cinnamon 1 cup chopped pecans 1 cup butter, melted Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Mix together pumpkin, eggs, pumpkin spice, 1 tsp cinnamon, sweetened condensed milk, milk and vanilla. Pour into prepared pan. Stir together oats, brown sugar, flour, 1 tsp cinnamon and pecans. Stir in melted butter, mixing well. Sprinkle oat mixture on top of pumpkin mixture in pan. Bake for 50 to 60 minutes, until toothpick comes out clean.

Pina Colada Cake

Pina Colada Cake Cake 1 box Golden Butter Cake Mix 1/4 cup vegetable oil 3 eggs 1 (8-oz) container sour cream 1 (8-oz) can crushed pineapple, drained 2 tsp Rum Extract 1 (15-oz) can Cream of Coconut Frosting 1 (8-oz) package cream cheese 2 Tbsp milk 1 (16-oz) box powdered sugar 1 tsp vanilla shredded coconut cherries Cake Preheat oven to 350ºF. Grease and flour a 9x13-inch cake pan. Combine cake mix, oil, eggs, sour cream, crushed pineapple and rum extract. Mix well. Pour into prepared pan. Bake for 35 minutes. Cool in pan for 10 minutes. Poke holes in top of cake and pour cream of coconut over cake. Cool completely. Frosting With a handheld mixer, beat together cream cheese and milk until smooth. Add powdered sugar, a little at a time. Mix well. Stir in vanilla. Spread frosting over cooled cake. Top with shredded coconut. Serve with cherries, if desired.

LEMON BLUEBERRY DUMP CAKE

LEMON BLUEBERRY DUMP CAKE 4 cups fresh blueberries 1 lemon, zested 1 box lemon cake mix 1/2 cup sugar 3/4 cup butter, cubed Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Pour blueberries into pan, sprinkle with sugar and lemon zest. Sprinkle dry cake mix evenly over blueberries. Cover cake mix with butter pieces. Bake for 25 to 30 minutes.

LEMON ECLAIR CAKE

LEMON ECLAIR CAKE 1 (14.4-oz) box graham crackers 2 (3.4-oz) boxes instant lemon pudding 3-1/2 cups milk 1 (8-oz) container Cool Whip, thawed 1 (16-oz) can lemon frosting Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with 1/3 of the whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 30 to 40 seconds. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Snickerdoodle Muffins

Snickerdoodle Muffins 2 sticks unsalted butter 1 cup sugar 2 tsp vanilla 2 eggs ¾ tsp baking soda ¾ tsp baking powder ¾ tsp cream of tartar ¼ tsp freshly grated nutmeg 1 and ¼ cup sour cream 2 and ¼ cups all purpose flour 1 cup sugar and 2 TBSP cinnamon mixed together for rolling Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. In a separate, mix together the flour, baking soda, and baking powder and cream of tartar. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a greased muffin tin. Sprinkle the tops of the muffins with the cinnamon-sugar. Depending on the size of your tins, you should get about 12 to 14 muffins (I got 20). Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Orange Blueberry Cinnamon Rolls

Orange Blueberry Cinnamon Rolls 1 can Pillsbury Orange Rolls 1/2 cup fresh blueberries Pre-heat oven to 400. Lightly spray a 9-inch cake pan with cooking spray. Unwrap the orange rolls and separate into 8 rolls. Unroll each roll and place as many blueberries on the strip of dough as you want (I did about 6 or 7 depending on the size of the berry) and gently re-roll. Place the rolls in the cake pan and bake for 15-18 minutes. Remove the rolls from the oven and frost with the orange glaze that is included with the rolls.

Cinnamon Caramel Pecan Bread

Cinnamon Caramel Pecan Bread 6 Tbs butter, melted 1/2 jar (12.25oz) caramel ice cream topping - approximately 1/2 cup 1 cup chopped pecans 1 can refrigerated cinnamon rolls (I used Pillsbury regular cinnamon rolls) Preheat oven to 350. Combine melted butter, caramel and pecans. Cut each biscuit into 4 pieces and toss in caramel mixture. Spoon mixture into an 8-inch cake pan. Bake for 20 minutes, or until golden brown.

Pumpkin Spice Sticky Buns

Pumpkin Spice Sticky Buns 1/4 cup chopped pecans 3 Tbsp cinnamon chips 9 frozen dinner rolls (Rhode's) 1/2 package of vanilla cook & serve pudding (not instant) 1/2 tsp pumpkin pie spice 1/4 cup butter 1/4 cup brown sugar cooking spray Spray 9-inch cake pan with cooking spray. Sprinkle pecans and cinnamon chips over the bottom of the pan. Arrange the rolls in the pan. Combine pudding and pumpkin pie spice; sprinkle the pudding on top of the rolls and around them. In a small saucepan, bring the butter and brown sugar to a boil. Pour mixture over rolls. Cover loosely with lightly sprayed plastic wrap and let rise overnight. Preheat oven to 350. Carefully remove the plastic wrap and bake rolls for 20-25 minutes. Invert pan on a platter to serve

Apple Cinnamon Bread

Apple Cinnamon Bread 1 1/2 cups flour 1 3/4 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 cup butter 1/2 cup sugar 2 eggs 1/2 tsp vanilla 1/2 cup milk 1 large apple, peeled and chopped sugar/cinnamon mix for the top: 1/3 cup brown sugar (not packed) 1 teaspoon ground cinnamon Preheat oven to 350F and prepare a 9x5 loaf pan. Combine brown sugar and cinnamon for topping; set aside. Cream together white sugar and butter. Add in eggs and mix well. Add in vanilla. Combine flour and baking powder, salt in a separate bowl. Add to creamed butter/egg mixture. Add milk to create a smooth batter. Mixed chopped apples with 1/2 of the brown sugar/cinnamon topping mixture. Pour half of the batter in the bottom of the loaf pan. Top with half of the apple mixture. Repeat. Sprinkle remaining brown sugar/cinnamon mixture on top. Use a knife to gently swirl the mixture into the top layer of apples. Bake at 350F for 30-40 minutes. Test center with a toothpick to determine doneness.

PIGS IN A BLANKET BREAKFAST CASSEROLE

PIGS IN A BLANKET BREAKFAST CASSEROLE 1 (8-count) tube refrigerated crescent rolls 1 (4-count) tube refrigerated crescent rolls 1 (14-oz) package Lit'l Smokies 1/4 cup dijon mustard 5 eggs 1-1/2 cups milk 2 cups shredded cheddar cheese salt and pepper Preheat oven to 375ºF. Lightly spray a 9x13-inch baking pan with cooking spray. Unroll both cans of crescent rolls; separate into 12 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on wide side of each triangle. Roll up and place in prepared pan. Top pigs in a blanket with shredded cheese. Whisk together eggs, milk, salt and pepper. Pour over pigs in a blanket. Bake for 30 to 40 minutes, until egg mixture is set

Quick Rolls

Quick Rolls 1 3/4 cups warm milk 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons oil 2 (1/4 oz) packets of dry active yeast 4 cups flour Mix all in Kitchen-Aid mixer until dough comes together. Let rise 20 minutes and knead again. Make into rolls, using a floured glass to cut out, and place on a large pan. Let rise 20 minutes or until double in size. Bake at 375, for 20 minutes.

Biscuit Beignets

Biscuit Beignets 1 (12-oz.) can refrigerated buttermilk biscuits (regular size) Vegetable oil powdered sugar Separate biscuits into individual rounds, and cut into thirds. Pour oil to a depth of 2 inches into a Dutch oven, heat over medium heat to 350°. Fry biscuit pieces, in batches, about 1 minute on each side or until golden. Drain on paper towels, and dust generously with powdered sugar. Serve immediately.

Lemon Blueberry Muffin Cake

Lemon Blueberry Muffin Cake 1/2 cup unsalted butter, room temperature zest from 1 large lemon 1 cups sugar 1 egg 1 tsp vanilla 2 cups flour 2 tsp baking powder 1 tsp kosher salt 2 cups fresh blueberries 3/4 - 1 cup buttermilk 1 Tbsp sugar Preheat the oven to 350ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Spray a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 34-45 minutes. Check with a toothpick for doneness.

Garlic Roll Cupcakes

Garlic Roll Cupcakes 1 can (12 count) refrigerated breadsticks 1/4 cup butter, softened 1 tsp garlic bread seasoning (Johnny's) 1 Tbsp grated parmesan cheese shredded parmesan cheese Preheat oven to 400ºF. Lightly spray a 12-cup muffin pan with cooking spray. Combine softened butter, garlic bread seasoning and 1 Tbsp grated parmesan. Unroll breadsticks and separate into individual bread sticks. Spread garlic butter over each bread stick. Roll up and place into muffin pan. Sprinkle each bread stick wtih some shredded or grated parmesan. Bake 12-15 minutes, until golden brown

Texas Toast Cornbread

Texas Toast Cornbread Just a hint of sweetness. Grill slices to get maximum flavor! Great with soups and chili! 1 cup all-purpose flour 1 cup yellow cornmeal 2 Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 2 eggs 1 cup heavy whipping cream 1/4 cup canola oil 1/4 cup honey 1 (11-oz) can Mexicorn, drained butter, for grilling baked bread Preheat oven to 400ºF. Lightly grease a 9-inch loaf pan. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Whisk in cream, oil and honey. Stir egg mixture into the dry ingredients just until moistened. Stir in Mexicorn. Pour into prepared loaf pan. Bake 40-50 minutes or until a toothpick inserted near the center comes out clean. To serve, cut bread into slices. Melt butter in skillet. Fry bread in butter until golden brown on both sides.

Beer Cornbread

Beer Cornbread 2 cups all-purpose flour 1 cup cornmeal 1 tsp baking powder 1 Tbsp honey 1 (12-oz) bottle or can of beer Preheat oven to 350ºF. Lightly grease a 9-inch loaf pan. Mix together all ingredients just until combined. Pour into loaf pan. Bake 40-50 minutes, until golden brown.

Cinnamon-Sugar Doughnut Muffins

Cinnamon-Sugar Doughnut Muffins 3 cups all-purpose flour 1/4 tsp baking soda 2 1/2 tsp baking powder 3/4 tsp salt 1/4 tsp nutmeg 1/4 tsp cinnamon 1 cup milk 1/2 cup unsalted butter, room temperature 3/4 cup sugar 2 eggs 1/2 cup unsalted butter, melted 1 cup sugar 1 Tbsp cinnamon Preheat oven to 350 degrees. Spray a 12-cup muffin pan with cooking spray. Set aside. Sift together flour, baking soda, baking powder, salt, nutmeg and 1/4 tsp cinnamon. In a large bowl, beat the butter on medium speed of a hand-held mixer for 2 minutes. Turn the speed to low and slowly add 3/4 cup sugar. Mix well. Add eggs one at a time, mixing just until the yellow disappears. Add the dry ingredients in three batches, alternating with the milk. Mix just until incorporated. Using a large scoop or ice cream scoop, scoop batter into prepared muffin pan. Bake for 20-25 minutes. Remove doughnuts from pan and let cool completely. Place 1/2 cup melted butter in a bowl. Combine 1 cup sugar and 1 Tbsp cinnamon in another bowl. Dunk cooled doughnut muffins in melted butter and then coat in cinnamon sugar. Store muffins in an air-tight container for up to 2 days. Read more at https://www.plainchicken.com/2015/05/cinnamon-sugar-doughnut-muffins.html#M7MZTW57CTAxwwEA.99

BISCUIT FRENCH TOAST

BISCUIT FRENCH TOAST 8 day old cooked biscuits (better if slightly stale) 4 eggs 3/4 cup milk 1/2 tsp vanilla 1/2 tsp cinnamon butter Cut biscuits in half. Whisk together eggs, milk, vanilla and cinnamon. Melt some butter in a skillet over medium-high heat. Dip biscuit halves into milk mixture, allowing the biscuits to soak up some of the mixture. Shake off excess and place in skillet. Cook the biscuit until brown on one side, flip and brown the other side. Serve with butter, syrup and berries.

FRIED OKRA BITES

FRIED OKRA BITES 1 cup fresh thinly sliced okra 3/4 cup self-rising cornmeal mix 3/4 cup buttermilk 2 Tbsp vegetable oil 1 cup shredded cheddar cheese Preheat oven to 450º F. Grease 24 mini muffin pan cups. Set aside. Microwave okra in an microwave-safe bowl for 1 minute. Combine okra, cornmeal mix, buttermilk, oil and cheese. Pour into prepared muffin pan. Bake for 10 to 12 minutes, until golden brown. Can be served warm or at room temperature

Cracked Out Butter Dips

Cracked Out Butter Dips 1/4 cup unsalted butter 1-1/4 cup flour 1 Tbsp dry Ranch Dressing mix 2 tsp baking powder 1/2 tsp salt 1 cup shredded cheddar cheese 1/3 cup cooked chopped bacon 2/3 cup to 1 cup buttermilk or milk Heat the oven to 450°F. Cut the butter into pieces and place them in a 8-inch square microwave safe baking dish. Put the dish in the microwave and melt the butter. You can also put the baking dish in the oven to melt the butter as it pre-heats. (The dish in the microwave is just faster.) While the butter is melting, whisk the flour, baking powder, salt and Ranch dressing mix together in a large mixing bowl. Add cheese and bacon. Stir in 2/3 cup buttermilk; continue to add more buttermilk until a loose dough forms. (I used about 2-3 Tbsp more than the 2/3 cup) Remove baking dish from the microwave/oven and press biscuit dough in the pan over the melted butter (It helps to put a little flour on top of the dough or your fingers). Using a knife, cut the biscuits into 12 or 16 squares. Bake for 12-15 minutes until golden.

Loaded Cornbread

Loaded Cornbread 2 cups self-rising cornmeal 1 cup flour 2 eggs 2-1/2 to 3 cups buttermilk (approximately) 1 cup shredded cheddar cheese 1/2 cup cooked, chopped bacon 1 (4-oz) can green chiles, undrained 1 (14.75-oz) can creamed corn 2 Tbsp vegetable oil Pour oil into 12-inch cast iron skillet. Place skillet in oven. Heat oven to 425ºF with skillet inside. Combine remaining ingredients. Batter should be the consistency of waffle batter. Once the oven is preheated, remove skillet and pour in the batter. Bake for 35 to 40 minutes or until golden brown.

Chuckwagon Stew

Chuckwagon Stew 2 lb stew meat 1/4 cup flour 1 tsp sugar 1 (10.75-oz) can tomato puree 1 (14.5-oz) can beef broth 2 tsp salt 1/4 tsp pepper 2 tsp chili powder 1/4 tsp thyme 2-3 potatoes, peeled and cubed 3-4 carrots, peeled and sliced 1 cup green peas (I use frozen) Coat the stew meat in the flour and sugar. Brown in skillet. Transfer meat to slow cooker and add all remaining ingredients except for peas. Cook on LOW for 7-8 hours. Add peas and cook for 30 minutes longer.

Make-Me-Crazy Grill Marinade

Make-Me-Crazy Grill Marinade For fish,beef,pork and chicken 1/3 cup lime juice 1/3 cup lemon juice 1/3 cup orange juice 1 1/2 tablespoons minced garlic 1 teaspoon dried oregano 3/4 teaspoon ground cumin 1 bay leaf Salt and pepper to taste 1/2 cup salsa 2 tablespoons olive oil Combine all the ingredients in a blender and blend well. Place chicken (pork or shrimp) in a Ziplock bag and pour marinade over the meat. Place the bag in the refrigerator, and marinate for 2 to 4 hours. Grill.

Ground Beef and Baked Bean Casserole

Ground Beef and Baked Bean Casserole 1 pound ground beef 1/4 cup dried minced onion flakes 2 (15-oz) cans Pork & Beans 6 Tbsp ketchup 1/4 cup packed light brown sugar 1 tablespoon Dijon mustard 1-1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 5 slices precooked bacon Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray; set aside. In a large skillet, cook the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks. In a large bowl, combine the beef with the remaining ingredients except the bacon; mix well. Pour beef mixture into casserole dish; arrange the bacon slices on top. Cover with a lid or aluminum foil. Bake about 45 minutes or until thick and bubbly

Steak Seasoning

Steak Seasoning 3/4 cup seasoning 1/4 cup brown sugar 3 Tbsp salt 2 tsp pepper 1/4 - 1/2 tsp red pepper flakes 1 Tbsp smoked paprika 1 Tbsp garlic powder 1 Tbsp onion powder 1 1/2 tsp dry mustard Combine all spices and rub on steaks. Grill to desired temperature.

BEEF & BEAN ENCHILADAS

BEEF & BEAN ENCHILADAS 1-1/2 lb ground beef 1 Tbsp dried minced onion flakes 1 (16-oz) can refried beans 1 (1-oz) package taco seasoning 3 (10-oz) cans enchilada sauce 12 (6-inch) corn tortillas 3 cups shredded cheddar cheese reheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. In a large skillet, brown ground beef. Drain fat. Return meat to skillet. Stir in onion flakes, refried beans and taco seasoning. Cook over low heat until thoroughly heated. Set aside. Heat enchilada sauce in saucepan over medium heat. Pour one cup of sauce in bottom of 9x13-inch pan. Wrap tortillas in a wet paper towel. Microwave for 45-60 seconds, until tortillas are soft. Brush tortillas with enchilada sauce on both sides. Spoon approximately 1/3 cup meat mixture down center of each tortilla. Top with one tablespoon of cheese. Roll up tortilla and place seam side down in 9x13-inch pan. Repeat with remaining tortillas. Pour remaining sauce over tortillas. Top with remaining cheese. Bake for 15-20 minutes, until cheese is melted and enchiladas are heated thoroughly.

Tex-Mex Goulash

Tex-Mex Goulash 1 lb hamburger 1 cup uncooked elbow macaroni 2-3/4 cup tomato juice 3 Tbsp Worcestershire sauce 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained 1 (15-oz) can black beans, drained 1 cup frozen corn 1 (1-oz) package taco seasoning 1 tsp cumin 1 cup shredded cheddar cheese Sauté beef and macaroni in skillet until macaroni turns slightly yellow. Drain fat; add tomato juice, Worcestershire sauce, Rotel, black beans, corn taco seasoning, and cumin. Bring to boil. Cover and simmer 20 minutes. Uncover and simmer until sauce is reduced to the way you like it. Sprinkle cheddar cheese over pasta and enjoy

SLOW COOKER STEAK AND POTATO SOUP

SLOW COOKER STEAK AND POTATO SOUP 1-1/4 lb stew meat, cut into bitesized pieces 1/4 cup chopped onion or 1 Tbsp dried minced onion flakes 1/4 tsp salt 3 cups cubed and peeled Yukon gold potatoes 4 cups beef broth 1 cup brown steak sauce 1 Tbsp chili powder 1 tsp ground cumin 1/2 tsp cayenne pepper 2 Tbsp minced fresh parsley Place all ingredients in the slow cooker. Cover and cook on LOW for 8 to 10 hours.

Cajun Dirty Rice

Cajun Dirty Rice 1 lb ground beef 1 lb pork sausage 1 onion, chopped 1 green bell pepper, chopped 2 celery stalks, chopped 2 Tbsp Cajun/Creole Seasoning 2 cups uncooked regular long-grain rice 4 cups chicken broth 1 (10-oz) can diced tomatoes with green chiles,(rotel) undrained In a large skillet, cook ground beef, sausage, onion, green pepper and celery. Cook until meat is no longer pink and vegetables are soft. Drain fat. Add Cajun/Creole Seasoning rice, chicken broth and diced tomatoes and green chiles to skillet. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes, until rice is tender.

SPICY BURGERS

SPICY BURGERS 1-1/4 pounds lean ground beef 2 Tbsp Worcestershire sauce 1 Tbsp BBQ sauce 1 tsp chili powder 1/2 tsp ground cumin 1 tsp Cajun seasoning 1/2 tsp black pepper 1/2 tsp red pepper flakes 1 tsp hot sauce 4 hamburger buns 4 slices cheese, optional In a large bowl, combine hamburger meat, Worcestershire, BBQ sauce, chili powder, cumin, Cajun seasoning, black pepper, red pepper flakes, and hot sauce. Form into 4 hamburger patties. Grill to desired doneness. Top with cheese if desired, cover grill until cheese is melted. Serve on hamburger buns with desired toppings.

CREAMY TACO DIP

CREAMY TACO DIP 1 lb ground beef 1 (1-oz) package taco seasoning 1 (10-oz) can diced tomatoes and green chiles 1 (8-oz) package cream cheese, cut into cubes In a large skillet over medium-high heat, cook ground beef until crumbled and no longer pink. Drain. Add taco seasoning, Rotel and cream cheese to skillet. Stir until cheese melts. Serve warm with tortilla chips.

Pizza Chili

Pizza Chili 1 lb ground beef 1/2 lb hot Italian sausage 2 garlic cloves, minced 2 Tbsp dried minced onion flakes 1 cup salsa 1 (16-oz) can hot chili beans, undrained 1 cup pizza sauce 1/2 cup water 1 cup pepperoni slices, cut in half 1 Tbsp chili powder 1/4 tsp salt 1/4 tsp pepper In a Dutch oven, cook the beef and sausage over medium heat until no longer pink. Drain. Add garlic and cook for 30 seconds. Stir in onion flakes, salsa, undrained beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes, until heated through.

Bacon Cheeseburger Puffs

Bacon Cheeseburger Puffs 1/2 pound ground beef 1-1/2 cups biscuit/baking mix 2 cups shredded Cheddar cheese 1/3 cup cooked chopped bacon 6-7 Tbps buttermilk Preheat oven to 400ºF. In a skillet, cook and crumble ground beef until no longer pink; drain. In a bowl, combine biscuit mix, bacon and cheese; stir in cooked beef. Add buttermilk and toss with a fork until just moistened. Shape into 1-1/2-in. balls. (I used a medium cookie scoop) Place 2 inches apart on ungreased baking sheets. Bake for 12-15 minutes or until puffed and golden brown. Cool on wire racks. Baked puffs may be frozen; reheat at 400 degrees F for 7-9 minutes or until heated through (they do not need to thawed first)

Rosemary Roasted Cashews

Rosemary Roasted Cashews 1-1/4 pounds cashew nuts (20-oz) 2 Tbsp coarsely chopped fresh rosemary leaves or 2 tsp dried rosemary 1/2 tsp cayenne 2 Tbsp brown sugar 1 Tbsp melted butter Preheat the oven to 375ºF. Place the nuts on an ungreased baking sheet and bake for 10 minutes. Meanwhile, combine the rosemary, cayenne, brown sugar, and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Can be served warm or cool.

Caramel Cheetos

Caramel Cheetos 2 cups light brown sugar 1 cup margarine or butter 1/2 cup light corn syrup 1/2 tsp baking soda 1 - 20.5 oz. pkg. Cheetos® - crunchy Preheat oven to 250. In a large pan, mix sugar, margarine or butter and corn syrup. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat and add soda. Stir until light in color and foamy. Pour Cheetos in a large bowl. Pour caramel mixture over the Cheetos and stir, coating each piece. Transfer to a large roasting/jelly roll pan (15x10). Bake for 1 hour, stirring every 15 minutes. Remove from oven and spread out into a single layer on some non-stick aluminium foil. Break into pieces once it has stared to cool.

Peppered Glazed Pecans

Peppered Glazed Pecans 1 cup 2 Tbsp brown sugar 1 Tbsp butter 1 Tbsp light corn syrup 1/4 - 1/2 tsp black pepper 1/8 tsp salt 1 cup pecan halves Combine brown sugar, butter, corn syrup, pepper and salt in small sauté pan. Stir over medium heat until butter is melted. Add pecans and cook 5-7 minutes, stirring constantly. Spread pecans in a single layer on parchment paper. Cool completely.

Slow Cooker Chunky Beef Vegetable Soup

Slow Cooker Chunky Beef Vegetable Soup 1/3 cup flour 1-1/2 tsp salt 1-1/2 tsp pepper 2 pounds stew meat, cut into 1/2-inch cubes 2 Tbsp vegetable oil 6 carrots, chopped 2 celery stalks, chopped 1 large onion, chopped 2 garlic cloves, minced 1 (28-oz) can diced tomatoes, undrained 8 cups beef broth 1 cup corn kernels, frozen or fresh 1 cup cut green beans, frozen or fresh 1 cup lima beans, fresh or frozen 1 cup frozen green peas 1 tsp dried thyme salt and pepper, to taste Combine flour, salt and pepper in a large resealable bag. Add stew meat and shake to coat. Heat oil in large skillet over medium-high heat. Add stew meat and cook until lightly browned. Add meat and remaining ingredients to slow cooker. Cover and cook on LOW 8 hours. If soup is too thick, add some water to thin it out.

GRILLED MEATLOAF BURGERS

GRILLED MEATLOAF BURGERS 1 lb ground beef 3 Tbsp ketchup 2 tsp yellow mustard 1 tsp onion powder 1 tsp salt 1/2 cup soft bread crumbs 1/4 cup milk 2 tsp Worcestershire sauce 3 or 4 hamburger buns 3 or 4 cheese slices, optional Combine all ingredients except hamburger buns and cheese. Shape into 3 or 4 round patties. Prepare grill. Cook burgers 3 minutes, flip. Top with cheese, if desired, and cook an additional 2 to 3 minutes. Serve on toasted hamburger buns. NOTES Soft bread crumbs are made from fresh or slightly stale bread. Use a blender or food processor to break the bread into fluffy crumbs. I use a kitchen scale to divide the meat mixture into equal parts.

Marinated Ribeyes

Marinated Ribeyes 1/2 cup BBQ sauce 2 Tbsp olive oil 1/4 cup Worcestershire sauce 3 Tbsp steak sauce 2 tsp steak seasoning 1 Tbsp red wine vinegar 1 Tbsp soy sauce 1 tsp hot pepper sauce 1 tsp minced garlic 4 (8-oz) beef ribeye steaks Whisk together BBQ sauce, olive oil, Worcestershire sauce, steak sauce, steak seasoning, red wine vinegar, soy sauce, hot sauce, and garlic. Place steaks in a large resealable plastic bag. Pour marinade over steaks. Seal bag and turn to coat. Refrigerate 4 hours to overnight. Remove steaks from marinade. Grill until desired doneness.

Nana's Steak Marinade

Nana's Steak Marinade 3 Tbsp yellow mustard 2 garlic cloves, minced 1/2 cup soy sauce 2 Tbsp brown sugar salt and pepper, to taste 4 NY Strip steaks Whisk together mustard, garlic, soy sauce, brown sugar, salt and pepper. Pour over steaks and let marinate in the refrigerator for at least 45 minutes, turning approximately every 15 minutes. Remove steaks from marinade and grill until desired doneness.

BEEFY KING RANCH BUBBLE UP

BEEFY KING RANCH BUBBLE UP 1 lb ground beef 1 (1-oz) package taco seasoning 2/3 cup water 1 can (10.75-oz) Cream of Chicken Soup 1 can (10-oz) Rotel Diced Tomatoes with Green Chilies 1/2 tsp garlic powder 1/2 tsp onion powder 8-oz Velveeta cheese, cubed 1 (12-oz) can Grands Jr Biscuits (10 count) Preheat oven to 350–F. Spray a 9x13-inch pan with cooking spray. Set aside. In a large skillet, cook ground beef until no longer pink. Drain fat and return to skillet. Add taco seasoning and water. Simmer 5 minutes. Stir in soup, Rotel tomatoes, garlic and onion powder. Add Velveeta cheese, cooking until melted. Remove from heat. Cut biscuits into quarters. Stir into beef and cheese mixture. Pour mixture into prepared 9x13-inch pan. Bake for 30 minutes. Top with favorite taco toppings, if desired