PEPPERMINT BATH SALTS

SUPPLIES NEEDED TO MAKE YOUR OWN PEPPERMINT BATH SALTS: 2 cups Epsom Salt 2 tbsp. baking soda 8 drops peppermint essential oil 9 drops red food coloring OR coloring specific for bath products Mason jar (pint size) Ribbon Gift Tag Marker HOW TO MAKE PEPPERMINT BATH SALTS: NOTE: We have never had an issue with regular food coloring staining with this recipe, however, you CAN purchase bath specific coloring here if you prefer! In a small bowl, mix 1 cup Epsom salt and 1 tablespoon baking soda. Add 4 drops peppermint essential oil and mix well. In a separate bowl, mix an additional 1 cup Epsom salt, 1 tablespoon baking soda, and 4 drops of peppermint essential oil. In one of your bowls, add 9 drops red food coloring and mix well. Tilt the jar to the side and start adding the peppermint bath salts to the jar. Add the red and white salts alternately to the jar by spooning in. Press down occasionally with your spoon. Continue until all of your bath salts are in the jar. Add your lid and tie on a gift tag with a ribbon.

Berry Cobbler

Berry Cobbler 2 -3 cups berries ( blueberries, blackberries, or raspberries. I usually use a combo bag of frozen berrie) 3 tablespoons shortening 1 1/4 cups sugar, divided 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 1 tablespoon cornstarch 1 cup boiling water Spread berries in a greased 8 inch square pan. Cream shortening and 3/4 cup sugar well. Sift flour, baking powder, and salt together. Add alternately with milk to creamed mixture. Batter will be thick. Spread batter over berries. Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar. Pour boiling water over all. Do not mix. Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).

COCONUT-MACADAMIA PIE

COCONUT-MACADAMIA PIE 1 pie crust, baked 15oz. can Cream of Coconut 3 boxes (3oz. each) Cook and Serve Vanilla Pudding mix 1 3/4 cups milk 3/4 cup macadamia nuts, chopped 1 1/2 cups heavy whipping cream 1 cup coconut, toasted Reserve 3 Tbsp. of the Cream of Coconut. Mix remaining cream of coconut, pudding mix, and milk. Cook until very thick, about 18 minutes. Remove from heat and stir in half the chopped nuts. Put 1/4 cup of the toasted coconut in the baked pie crust. Pour the filling over the coconut. Chill until set, about 1 hour. Whip reserved cream of coconut and heavy whipping cream until stiff. Spread over the pie. Top with remaining nuts and toasted coconut. Chill at least 3 hours.

Yellow Squash Casserole

Yellow Squash Casserole 2 pounds of yellow squash (about 4 cups) 1/2 large onion, chopped 1 sleeve of Ritz Crackers (about 35 crackers) 1 cup cheddar cheese 2 eggs 3/4 cups milk 1/2 cup butter, melted salt and pepper, to taste Preheat oven to 400 degrees F. Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside. In medium bowl, combine cracker crumbs and cheese. In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture. In a small bowl, whisk together egg and milk, then add to squash mixture. Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper. Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish. Bake at 400 degrees F for 25 minutes until lightly brown.

Crockpot Ranch Pork Chops

Crockpot Ranch Pork Chops package of boneless pork chops 1 can of Cream of Chicken soup 1 packet dry Ranch dressing mix In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes.

TATER TOT HOT DISH

TATER TOT HOT DISH 1 1/2 pounds lean ground beef 1 onion, chopped 3/4 teaspoon salt 1 pinch ground black pepper 1 (32 ounce) package tater tots, thawed 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of celery soup 1 (6 ounce) can French-fried onion rings Preheat oven to 350 degrees F (175 degrees C). In a large skillet cook ground beef with onion, salt and pepper; drain and spread into the bottom of a 9x13 inch baking dish. Add tater tots; mix cream of mushroom and cream of celery soup together and pour mixture over dish. Top with onion rings, if using. Bake in preheated oven for 1 hour.

Roasted Garlic

Roasted Garlic 2 heads of garlic 1 tablespoon olive oil salt Preheat oven to 350 degrees F. Slice about a third off the top, pointed end of the garlic bulbs. Remove any loose paper from whole heads of garlic as you can, don't break apart the cloves. Place it on a large piece of aluminum foil and drizzle it with the olive oil. Bring the foil over the sides of the garlic and twist to seal it, not too tight. Place it in a small baking dish and roast in the oven for about 45 minutes. Bake until the garlic is soft and easily pierced with a thin-bladed knife. Squeeze the roasted garlic from the clove. Wait until it cools a bit, then squeeze the cloves out. Or use a fork

PIE CRUST CHIPS & CINNAMON DIP

PIE CRUST CHIPS & CINNAMON DIP refrigerated pie dough cinnamon sugar 2 pkgs 8 oz (250 g) each cream cheese 2 tsp (10 mL) vanilla extract ¼-½ tsp (1 mL-2 mL) pumpkin pie spice Roll out dough on a Pastry Mat and cut out festive shapes. Sprinkle with a mix of cinnamon and sugar and then bake for 15–16 minutes at 425°F/220°C on a piece of stoneware. For the dip, microwave cream cheese, vanilla, and pumpkin pie spice in a glass bowl. Microwave, uncovered, 30–45 seconds, stir well, and then serve.

CARAMEL APPLE PIE

CARAMEL APPLE PIE 6 tablespoons unsalted butter 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup water 1/4 teaspoon cinnamon 1 pinch salt 5 apples - peeled, cored and sliced 1 pastry for double-crust pie Preheat oven to 425 degrees F (220 degrees C). Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Broccoli Cheese Stuffed Chicken Breast

Broccoli Cheese Stuffed Chicken Breast 3 large chicken breasts salt & pepper 1 1/2 tsp garlic powder, divided 1/4 tsp paprika 1 cup finely chopped broccoli florets 1/2 cup finely diced red bell pepper 1 cup mild cheddar cheese 1 tbsp mayo 2 tbsp olive oil Preheat oven to 425 degrees F. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

SOUTHWESTERN STUFFED CABBAGE CASSEROLE

SOUTHWESTERN STUFFED CABBAGE CASSEROLE 1/2 teaspoon olive oil 1 lb lean ground beef (or 1 lb ground sirloin) 1 large onion, chopped fine 2 teaspoons garlic, finely minced 1 teaspoon southwest seasoning (or Cajun seasoning) 1/2 teaspoon Hungarian paprika salt and black pepper 1 head green cabbage, chopped into bite size pieces 1 (14 1/2 ounce) can southwestern petite dice tomatoes with juice 1 (4 ounce) can tomato sauce 1/4 cup parsley, chopped 1/4 cup broth, beef or 1/4 cup vegetables or 1/4 cup water 1 cup brown rice, cooked 1 cup mozzarella cheese, low-fat Cook brown rice following package’s directions. Chop onion finely, and cabbage into bite size pieces. Preheat oven to 350 degrees. Spray an 8 x 8 or 9 x 9 baking dish. In a large skillet heat to medium heat, brown ground beef crumbling into small pieces. Remove ground beef and set aside. Add ½ T of oil to skillet and add chopped onion. Sautee for 5 minutes or until translucent. Add minced garlic, Southwestern or Cajun seasoning, paprika and cook for 2-3 minutes. Add diced tomatoes, tomato sauce, parsley, ground beef, cabbage & broth. Stir thoroughly. S&P to taste. Add more spice is preferred. Simmer uncovered for 15-20 minutes. Mixture will thicken slightly. Add cooked rice and fold in so rice doesn’t break down. Transfer into baking dish and cover with foil, baking for 20 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer until cheese melts & browns lightly.

Mexican Dip

Mexican Dip 2 8 oz cream cheese boxes 2 big spoonfuls sour cream. 2 pkgs of taco seasoning shredded lettuce chopped black olives chopped green pepper chopped tomatoes 4 cups shredded Mexican Cheese Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish...top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese...use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9x13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans

Peanut Butter Bars

Peanut Butter Bars 2 eggs 2 cup peanut butter 2 cup sugar 1 cup milk chocolate chips Mix first 3 ingredients well. Press into a 9 x 13 pan. Top with chocolate chips. Bake at 350 for 17-20 min. Do not over-bake. Let cool and cut.

EASY HOLIDAY DRESSING

EASY HOLIDAY DRESSING 1 (7.5 ounce) package dry cornbread mix 1 cup butter 2 onions, chopped 1 green bell pepper, chopped 6 stalks celery, chopped 1 pound pork sausage 16 slices white bread 2 teaspoons dried sage 1 teaspoon dried thyme 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup chopped fresh parsley 2 eggs 4 cups chicken stock Prepare corn bread as directed on package. Cool, and crumble. Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan. Bake at 325 degrees F (165 degrees C) for 1 hour.

Christmas Eve Creamy Crockpot Hot Chocolate

Christmas Eve Creamy Crockpot Hot Chocolate 1.5 cups heavy cream, 1 can of sweetened condensed milk (14oz), 2 cups milk chocolate chips, 6 cups of milk, 1 tsp vanilla extract Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired..

Creamy Garlic Pasta

Creamy Garlic Pasta 2 teaspoons olive oil 4 cloves garlic, minced 2 tablespoons butter ¼ teaspoons salt ½ teaspoons pepper 3 cups chicken stock ½ lb spaghetti or angel hair pasta 1 cup grated parmesan cheese ¾ cup heavy cream 2 tablespoons chopped fresh parsley In a large pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

PINEAPPLE DREAM DESSERT

PINEAPPLE DREAM DESSERT Crust: 2 1/2 cups graham crumbs (2 sleeves) 1/2 cup unsalted butter Layers: 2 cups of powdered sugar, sifted 1/2 cup unsalted butter, softened 4 oz cream cheese, softened 8 oz container Cool Whip 20 oz can crushed pineapple, drained well Preheat oven to 300 F. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

Chili Mac Casserole

Chili Mac Casserole 1 1/2 lb. Ground Beef 1 8 oz. box Elbow Macaroni 1 Medium Onion, chopped 2 Garlic Cloves, diced 3 good handfuls of fresh spinach 1 jar of your favorite spaghetti sauce 1 tsp. Cumin 1 1/2 tsp. Chili Powder 1 Cup shredded Cheddar Cheese (I also used a little leftover Mozzarella also) Place elbow mac in salted boiling water until tender. Brown ground beef and drain, add onions and garlic sauté till translucent. Add in cumin and chili powder, stir in spinach. Add spaghetti sauce and simmer 5 minutes. Drain pasta and add to pan to combine. Pour into a greased casserole dish and top with cheese. Bake at 375 degrees for 15 minutes or until cheese is bubbly. Served with garlic toast.

Cheesy Mexican Cornbread

Cheesy Mexican Cornbread 1 Tb olive oil 2 ears fresh corn, corn removed from cobs (approximately 1½ cups corn) 1 red bell pepper, chopped ½ small onion, chopped 1 cup all-purpose flour 1 cup yellow cornmeal 4 teaspoons baking powder ½ tsp salt ½ cup butter, melted ⅔ cup sugar 4 eggs 1 15 oz can cream-style corn 1 4 oz can chopped green chile peppers, drained 2 cups Mexican blend shredded cheese Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a medium pan, saute fresh corn, bell pepper and onion in olive oil for 5-7 minutes until tender. In a medium bowl, stir together flour, cornmeal, baking powder and salt. Set aside. In a large bowl, beat together butter and sugar. Add in eggs one at a time, beating well after each addition. Stir in cream-style corn, green chiles, Mexican cheese and bell pepper/onion/corn mixture. Add dry mixture to wet mixture and stir until smooth. Pour batter into prepared pan. Bake for 1 hour or until a toothpick inserted into center of the pan comes out clean. Let cool slightly before cutting and serving.

Totally Nutty Peanut Butter Candy Bars

Totally Nutty Peanut Butter Candy Bars Serves: 2 dozen candy bars 10 oz Reese's Peanut Butter Chips ½ cup light corn syrup 2 Tb unsalted butter 2 cups roasted, salted peanuts (whole) 1 cup roasted salted peanuts, chopped Melt peanut butter chips, corn syrup, and butter together in a medium size microwavable bowl on medium heat, stirring every 30 seconds until smooth. (I used my 4 cup glass measuring cup.) Stir in 2 cups of peanuts. Set aside. Line two baking sheets with waxed paper. Place chopped peanuts in a bowl or on top of a cutting board. After the peanut butter chip mixture has cooled for several minutes, divide and begin shaping into logs or squares. Roll the candy in the chopped nuts, pressing gently to adhere. (Candies do NOT need to be fully coated.) Let candy sit for at least an hour to finish cooling and harden slightly. Store in an airtight container for 7-10 days.

Peppermint Snowball Cookies

Peppermint Snowball Cookies Serves: 4 dozen 1 cup butter, softened ⅔ cup powdered sugar, sifted 2¼ cup all-purpose flour (spooned and leveled) ½ tsp salt 1 tsp peppermint extract red or pink food coloring ¾ cup peppermint baking chips additional powdered sugar for coating Beat butter and powdered sugar together until light and fluffy. Mix in flour, salt, and extract just until combined. Add food color a few drops at a time until desired color is achieved. Stir in peppermint baking chips. Refrigerate dough, covered, for at least 30 minutes. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Scoop out one tablespoon of dough at a time and form into a ball. Place on prepared sheet. Bake for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for 5 minutes on the baking sheet. Line another large baking sheet with parchment paper and dust liberally with powdered sugar. Place slightly cooled cookies on this baking sheet and dust with additional powdered sugar. Let cool completely. Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar. EAT. Leftovers? Store in an airtight container for up to 4 days.

Practically Perfect Pineapple Cake

Practically Perfect Pineapple Cake Cake 2 1/4 cups all-purpose flour 1 1/4 cup granulated sugar 2 tsp baking soda 1 tsp vanilla extract 20 oz can Dole crushed pineapple in 100% juice, do not drain 2 eggs Frosting 1 3.5 oz package vanilla instant pudding mix 1 20 oz can crushed pineapple, do not drain 12 oz Cool Whip or 1 cup heavy whipped cream whipped Cake Preheat the oven to 350 degrees. Grease and flour a 9x13 baking dish. In a large bowl, whisk together flour, sugar, and baking soda. Mix in vanilla extract, crushed pineapple, and eggs until combined. Pour into prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Let cool completely. Fluff Frosting Whisk pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated. Spread on cooled cake. Refrigerate for at least 30 minutes before serving.

No Bake Avalanche Popcorn Treats

No Bake Avalanche Popcorn Treats 16 oz vanilla flavored candy coating (CandiQuik or Almond Bark) 15 oz creamy peanut butter 6 cups popcorn 2 cups miniature marshmallows ⅔ cup mini chocolate chips Line a large baking sheet with parchment paper. Set aside. Place marshmallows and chocolate chips in the freezer. Melt vanilla candy coating according to package directions. Stir in peanut butter until smooth. Add popcorn and stir until completely coated. Let sit for 10 minutes. Stir in marshmallows and chocolate chips. Use an ice cream scoop to scoop out mixture onto the prepared baking sheet. Place in refrigerator to set up.

Snow Day Snack Mix

Snow Day Snack Mix 12 cups popped popcorn 16 oz white candy coating (such as Candiquik) 3 cups miniature pretzels 1 10 oz bag M&M'S ½ cup sprinkles 10 oz miniature marshmallows Line a large baking sheet with parchment paper or a silicone mat. Place popped popcorn on top of the parchment paper. Melt candy coating according to package directions and pour over the top of the popcorn. Use tongs to toss to evenly coat popcorn Add the pretzels and M&M'S and toss with tongs to coat again. Add sprinkles and marshmallows and toss again. Let the snack mix set for 30 minutes before breaking apart and serving. Store leftovers in an airtight container.

Butterscotch Banana Bread

Butterscotch Banana Bread 3-4 ripe bananas (approx 1½ cups mashed) 6 Tb butter softened ¾ c light brown sugar 1 egg 1 tsp vanilla 1¼ c flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup butterscotch chips Preheat the oven to 325 degrees. Peel and mash the bananas. Add in the egg, butter, brown sugar and vanilla and mix until well combined. Combine flour and remaining dry ingredients. Add the dry ingredients and stir just until combined. Do not over mix. Stir in butterscotch chips. Grease and flour a 9 in x 5 in loaf pan and then pour the mixture in. Let the bread bake for 65-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for at least 10 minutes before removing.

Pina Colada Banana Bread

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

Pineapple Cucumber Lime Salad

Pineapple Cucumber Lime Salad 1 pineapple, chopped 1 English cucumber, chopped 2 limes, zested and juiced ⅓ cup cilantro, roughly chopped salt and pepper (optional) Combine all ingredients and toss lightly to distribute the lime juice and zest evenly. Season with salt and pepper if desired. Serve immediately or keep chilled until ready to serve.

Tropical Orange Jello Salad

Tropical Orange Jello Salad 1 20 oz can crushed pineapple, drained 2 3 oz packages orange Jell-O 1 24 oz container cottage cheese (small curd) 2 8 oz containers Cool Whip 1½ cups sweetened coconut flakes Mix pineapple, Jell-O and cottage cheese together in a large bowl. Fold in Cool Whip and coconut. Cover and refrigerate until ready to serve.

Seafood Lovers Baked Crab Dip

Seafood Lovers Baked Crab Dip 8 oz cream cheese, softened 6 oz Monterey Jack cheese, shredded 1/2 cup grated Parmesan cheese 1/4 cup grated onion 2 cloves garlic, minced 1/2 cup mayonnaise 2 dashes of hot sauce (more if you would like) 4 green onions, thinly sliced 12 oz lump crab meat, drained 1 14 oz package Popcorn Shrimp Preheat oven to 425F. Place shrimp on a baking sheet and bake for 12 minutes, turning shrimp after 5 minutes. Combine cream cheese, Parmesan cheese, onion, garlic, mayonnaise, and hot sauce in a large bowl and mix until combined. Fold in green onions and crab being careful not to over mix. Remove shrimp from the oven and reduce heat to 375F. Spoon crab dip into a 3 qt baking dish and smooth top. Bake for 20 - 23 minutes or until top is golden brown. Remove from oven and top with popcorn shrimp. Return to the oven and bake an additional 5 minutes. Top with chopped parsley. Served with toasted baguette slices, crackers, and/or chips.

Fireball Cherries

Fireball Cherries Drain the juice out of a jar of maraschino cherries, Replace the juice with Fireball Whiskey...put lid on and refrigerate anywhere from 1 day to a few weeks!

Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars 1 18 oz roll refrigerated chocolate chip cookie dough 8 oz cream cheese softened 1/2 cup granulated sugar 1 egg room temperature 1/2 tsp vanilla extract Preheat oven to 350 F. Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside. Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer. Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy. Add in the sugar and beat until combined. Beat in the egg and vanilla extract until smooth. Pour the cheesecake filling over the top of the cookie dough base. Crumble the remaining cookie dough over the top. Bake for 30 to 35 minutes. Let cool completely before cutting into bars. Store in an airtight container in the refrigerator.

Loaded Broccoli

Loaded Broccoli 4-5 small bunches of fresh broccoli cut into bite size pieces ( Approx: 4-6 cups) 1/2 cup Mayonnaise 1/2 cup Sour Cream 6-8 Slices bacon cooked and cut into bite size pieces 1 Bag Shredded Cheddar Jack Cheese (two cups) or cheese of your choice. 3-4 Tbs chopped fresh chives Steam or Boil Broccoli Pieces ( I boiled for 10 minutes) Drain and Let cool Mix together Mayonnaise, Sour Cream, 1 cup of the Shredded Cheese and half of cut up Bacon, and placed in baking dish that was lightly sprayed with non stick spray, Top with remaining cheese and bacon pieces. Cook in oven 400° for 10- 15 minutes until cheese is melted Top with chopped Chives and serve

Bread Pudding with Vanilla Sauce

Bread Pudding with Vanilla Sauce 4 cups (8 slices) cubed white bread 1/2 cup raisins 2 cups milk 1/4 cup butter 1/2 cup sugar 2 eggs, slightly beaten 1 tablespoon vanilla 1/2 teaspoon ground nutmeg Sauce Ingredients: 1/2 cup butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup heavy whipping cream 1 tablespoon vanilla Directions for Pudding: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. Directions for Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Cinnamon Crunch Banana Bread

Cinnamon Crunch Banana Bread For the banana bread: 1 cup and 1/2 all purpose flour 2 tsp baking powder 1/4 tsp baking soda 1 tsp salt 2/3 cup sugar 3/4 cup quick-cook oats 1/4 cup canola oil 2 large eggs 1/3 cup milk 3 very ripe bananas 1/2 cup walnuts optional For the topping: 1/2 cup sugar 2 tbsp all purpose flour 2 tbsp softened butter 1 tsp cinnamon Preheat your oven to 350 degrees Prepare a 9x5 loaf pan with either non-stick spray or butter In a medium bowl, combine your dry ingredients (flour, baking soda, baking powder, oats, sugar, salt) In a large bowl, combine your wet ingredients (eggs, milk, oil, and mashed bananas) Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined. Make your topping mixture in a separate bowl by combining the flour, sugar, cinnamon, and butter and using a fork, incorporate the butter until the mixture looks like wet sand. Pour half of your banana bread batter into your prepared dish then top with half of the cinnamon mixture Pour remaining half of banana bread mixture into the pan and top with the remaining half of the cinnamon mixture Bake at 350 for 50-60 minutes or until a toothpick or cake-tester comes out clean

Chicken Tortilla Casserole

Chicken Tortilla Casserole 2-3 cups of cooked and diced chicken 1 can of cream of mushroom soup 1 jar of Salsa Verde (it’s the green one) 2 cups of milk ½ cup of diced onion 1 can of olives (sliced) 1 package of corn tortillas Shredded cheese In a large bowl combine the chicken, cream of mushroom soup, salsa, milk, onion, and olives. Stir well. If you let your 3 year old child stir the mixture, as I did, be prepared to clean up the mixture from the counter. Once the ingredients are combined, take your corn tortillas and cut them in half. I used 8 tortillas in my casserole, but since every brand has a different sized tortilla you might need as many as 12. First Layer - Chicken mixture Pour about half of the mixture into the bottom of a 9×13 pan. (In our house we call this the brownie pan.) Layer 2 - Tortillas On top of the mixture arrange the tortillas so they form a solid layer. Layer 3 - Shredded Cheese On top of the tortillas sprinkle a layer of cheese. Layer 4 - Rest of the Chicken Mixture Add the remaining mixture on top of the cheese. Layer 5 - More Tortillas Add another layer of tortillas. Layer 6 - More Shredded Cheese Add another layer of cheese. Make sure your cheese covers the entire top of the casserole otherwise your tortillas will curl up on the sides and get brown. Bake in the oven for 30-35 mins at 350 degrees until the cheese is bubbly. Let sit for at least 15 mins after taking it out of the oven. Otherwise, it will be a little soupy.

Taco Salad with Avocado Dressing

Taco Salad with Avocado Dressing Red Leaf, Green Leaf or Romaine Lettuce 2 cups Grated Cheddar Cheese 1 small can Chopped Olives Chopped Green Onion Doritos 2 large Avocados 1/2 cup Mayonnaise Garlic Salt Wash and dry lettuce Add bite-sized lettuce pieces to a bowl. Add grated cheese, chopped onions and green onion to bowl. Toss all ingredients together. Mixed mashed avocado, garlic salt and mayonnaise together to make salad dressing. Fold salad dressing into salad. Add 1 cup crushed Doritos to salad just before serving.

EGGNOG BUTTERCREAM FROSTING

EGGNOG BUTTERCREAM FROSTING 1 pound (4 cups) of Powdered Sugar 1 cup Butter (We use Salted Sweet Cream Butter) 2-3 Tablespoons Eggnog 1/4 teaspoon of Nutmeg Food Coloring – Yellow Add powdered sugar to mixing bowl. Add softened sticks of butter Add 2 tbsps of eggnog Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. Add more eggnog, a little bit at a time until frosting is the proper consistency. Add Nutmeg.

Christmas Caramel Corn

Christmas Caramel Corn Serves: 20 cups of Popcorn Ingredients 20 Cups of Popped Popcorn 2 Cups Butter (Sweet Cream Salted) 2 Cups Light Brown Sugar 4 tsp. Vanilla 1 tsp. Baking Soda Red Food Coloring Green Food Coloring Make popcorn. Salt popcorn and set aside. Make Two batches – One Red and One Green. For each batch: Melt 1 cup of butter in a medium saucepan over medium heat. Add 1 cup of brown sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil When it reaches a boil allow it to cook for 5 minutes without stirring. Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix. Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda and food coloring. Drizzle caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner. Let the popcorn cool.

LEMON SUGAR COOKIE BARS

LEMON SUGAR COOKIE BARS 1 cup butter 2 cups sugar 4 eggs 2 tsp. vanilla 1/4 cup Lemon Juice 1 heaping teaspoon Lemon Zest 5 1/2 cups flour 1/2 teaspoon baking soda Lemon Cream Cheese Frosting Cream butter and sugar. Add eggs, vanilla, lemon juice, lemon zest and mix. Add dry ingredients, mix well. Add sprinkles (optional) Spread on cookie sheet covered with parchment paper. Bake at 375 degrees for 10-15 min or until a toothpick comes out clean. Do not overbake! Cool. Frost with Lemon Cream Cheese Frosting.

LEMON BARS WITH CREAM CHEESE FROSTING

LEMON BARS WITH CREAM CHEESE FROSTING Lemon Bars: 2 1/2 cups Flour 2 cups Sugar 1 teaspoon Baking Powder 4 Eggs 2 /3 cups Oil 2 /3 cups Lemon Juice 2/3 cups Evaporated Milk 2 tablespoons Lemon Zest Lemon Syrup: 1 /2 cup Sugar 1 /2 cup Lemon Juice Lemon Bars: Add Eggs, Oil, Evaporated Milk, Lemon Juice and Lemon Zest in a bowl and mix until completely incorporated. Add flour, sugar and baking powder to the bowl and mix. Pour Lemon Bar batter into a greased 9×13″ pan. Bake in a 350 degree oven for 30 minutes or until a tooth pick inserted into the cake comes out clean. Allow Lemon Bars to cool. Use a toothpick to poke small holes in the top of the cooled cake. Drizzle the hot Lemon Syrup over the bars to taste … the more syrup the more moist and tart the bars will be. Allow the bars to soak up the syrup for at least 30 minutes. Frost with The Best Cream Cheese Frosting. Cut into bars and serve. Lemon Syrup: Add the lemon juice and the sugar to a small saucepan. Cook on a medium-low setting, stirring constantly, until the sugar is dissolved and a light syrup is formed.

LEMON BUTTERCREAM FROSTING

LEMON BUTTERCREAM FROSTING 1 cup Butter – Softened (we used Salted Sweet Cream Butter) 5 cups of Powdered Sugar 1 tablespoon of Lemon Zest 1/4 cup of freshly squeezed Lemon Juice Food Coloring – Yellow In a mixer, add the butter and the lemon juice. Cream together on low speed until they are completely combined. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy. Add the lemon zest and 1 small drop of yellow food coloring (if desired) Continue to mix. If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

GINGERBREAD BUTTERCREAM FROSTING

GINGERBREAD BUTTERCREAM FROSTING 1 pound (4 cups) of Powdered Sugar 1 cup Butter (We use Salted Sweet Cream Butter) 1 tablespoon of Molasses 1/4 teaspoon of Ground Ginger Add softened butter to a mixing bowl. Add Molasses and Ground Ginger. Beat on low until completely combined. Add Powdered Sugar. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. If that happens add a little bit of Milk, a bit at a time until frosting is the proper consistency.

GRINCH RICE KRISPIE BITES

GRINCH RICE KRISPIE BITES yield: 15-18 BITES Rice Krispies Cereal Butter (We use Salted, Sweet Cream Butter) Mini Marshmallows Wilton Color Right Food Coloring System Food Scale Large Heart Sprinkles Melt 3 tbsp. Butter in a medium pan. Add 3 cups of Mini Marshmallows and stir until the marshmallows are completely melted. Take the pan off the heat. Add food coloring and mix. Add 3 cups of Rice Krispie Cereal and mix until they are completely covered with the marshmallow mixture. Allow the Rice Krispie Mixture to cool slightly. Measure .5 oz of mixture and roll into a ball. Press a Large Heart sprinkle into the Rice Krispie Bite. Allow Rice Krispie Bites to cool.

PUMPKIN PIE FRENCH TOAST

PUMPKIN PIE FRENCH TOAST 3 large eggs 1/2 cup half-and-half cream 1/4 cup canned pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 teaspoon pumpkin pie spice 1/4 cup finely chopped walnuts 8 slices day-old bread Heat a lightly oiled skillet over medium heat. Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

SPICY GARLIC LIME CHICKEN

SPICY GARLIC LIME CHICKEN 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon paprika 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/4 teaspoon dried thyme 1/4 teaspoon dried parsley 4 boneless, skinless chicken breast halves 2 tablespoons butter 1 tablespoon olive oil 2 teaspoons garlic powder 3 tablespoons lime juice In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Peanut Butter Sugar Cookies

Peanut Butter Sugar Cookies 1 cup peanut butter 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 cup brown sugar 1 tablespoon molasses 1 teaspoon baking soda 1 teaspoon baking powder 2 large eggs 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 3/4 cup sugar (for rolling) Optional Chocolate Dip 1 cup semi-sweet chocolate chips or white chocolate chips 2-3 tablespoons vegetable oil Seasonal Spinkles Directions In the bowl of a mixer cream together peanut butter, butter & shortening until light and fluffy Mix in sugars, molasses, baking soda, baking powder until just combined, scraping down the sides as necessary Beat in eggs and vanilla until just combined Slowly add in flour, mixing until just combined Once all combined cover and chill for at least 2 hours -- To bake -- Preheat oven to 375 Line cookie sheets with parchment paper Using a small cookie scoop roll dough into balls Roll balls in remaining sugar Using a fork flatten balls, creating a cross hatch on the top Bake for 8-10 minutes, or until edges are browned and center is just set Remove and let cool on pan for 5 minutes and them remove to cooling rack to cool completely -- To Dip -- In a microwave safe bowl combine chocolate chips (semi-sweet or white) with 2 tablespoons oil and microwave for 1-2 minutes, stirring every 30 seconds until smooth Dip half the cookie into chocolate immediately, sprinkle with decorations and let cool on parchment paper until set

APPLE BUTTER PORK LOIN

APPLE BUTTER PORK LOIN 2 (2 pound) boneless pork loin roast seasoning salt to taste 2 cups apple juice 1/2 cup apple butter 1/4 cup brown sugar 2 tablespoons water 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Preheat the oven to 350 degrees F (175 degrees C). Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture. Cover, and return to the oven for 2 hours, or until fork-tender.

HONEY MUSTARD PORK CHOPS

HONEY MUSTARD PORK CHOPS 1/4 cup honey 2 tablespoons prepared yellow mustard 1 tablespoon butter 1 1/2 pounds center-cut boneless pork chops - 1/2-inch thick garlic powder, or to taste Mix honey and mustard together in a bowl until thoroughly combined. Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes. Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

Mild Chili

Mild Chili 1 lb. ground chuck 1 small onion, finely chopped 1 can petite diced tomatoes 2 cans chili beans 2 tsp. worchestershire sauce 1 1/2 tsp. sea salt 1 1/2 Tbsp. Chili powder 1 tsp. ground cumin *Brown ground chuck with onions. Add remainder of ingredients and gently stir. Place into crock pot and cook on low 6-7 hours

Cream Cheese Muffins

Cream Cheese Muffins 3 cups flour ¾ cup sugar 4 teaspoons baking powder Pinch of salt 8 ounces cream cheese, room temperature 2 eggs 1 cup whole milk 1 teaspoon vanilla extract ½ cup butter, melted and cooled ¼ cup of turbinado sugar Preheat oven to 400 degrees. Place a muffin liner inside each opening of a large muffin pan. Spray each liner lightly with non-stick cooking spray. Sift flour, sugar, baking powder and salt into a large mixing bowl. In the bowl of a stand mixer, beat the room temperature cream cheese until light and creamy. Add eggs and beat until smooth. Add milk, vanilla and melted butter and mix thoroughly. Pour the cream cheese mixture into the bowl with the flour mixture and using a large wooden spoon, mix until completely combined. Using an ice cream scoop, spoon the batter evenly into the 12 prepared muffin cups. Sprinkle the tops generously with the turbinado sugar. Bake for 20-25 minutes or until the muffins are firm and just beginning to brown. Serve with butter and jam.

Bourbon Poached Peaches

Bourbon Poached Peaches 2 pounds of peaches (approximately 4-5) 1 vanilla bean 2 cups water 1 ¼ cup sugar ½ cup bourbon Bring a large pot of water to a boil. While that is heating, fill a large bowl full of ice water (this will be used as an ice bath). With a sharp knife, cut a small X in the bottom of each peach. When the water comes to a boil, carefully place the peaches into the water and cook for 1 minute. (Cooking for much longer than 1 minute will make the peaches very soft to handle, so be sure to time this step. No need to bring the water back to a boil before you start timing the minute.) With a slotted spoon, transfer the peaches to the ice water bath and let cool slightly. Once the peaches have cooled, peel and pit the peaches and cut into ¾-inch thick wedges. (If you aren’t able to get the pit out easily – like me – try cutting the wedges all around the peach while the pit is still intact, and then used a knife to pry each wedge off the pit.) Cut the vanilla bean in half the long way and with the tip of a knife, scrape out all of the seeds. In a medium pot, place the vanilla seeds and pod in with the two cups of water and the sugar. Bring to a boil, stirring so that the sugar completely dissolves. Add the peaches and bourbon and simmer for about 5-7 minutes or until the peaches are tender but still hold their shape. Transfer peaches to a bowl using a slotted spoon. Continue to cook the syrup over medium heat until reduced by half, about 15-20 minutes. Pour the syrup over the peaches and let cool completely. Store peaches in a covered container in the refrigerator for up to a month – but I predict they won’t last that long! These peaches may also be canned and stored at room temperature for up to three months.

CROCK POT CHICKEN TACO SOUP

CROCK POT CHICKEN TACO SOUP 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts 1 (8 ounce) package shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Harvest Pumpkin Apple Bread

Harvest Pumpkin Apple Bread 3 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 (15 ounce) can pumpkin puree (such as Libby's) 4 large eggs 1 cup vegetable oil 1/2 cup apple juice (or water) 1 large baking apple, peeled,cored and diced Preheat oven to 350 degrees. Grease and flour two 9 x 5-inch loaf pans. Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes. To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.

Crock Pot Scalloped Potatoes

Crock Pot Scalloped Potatoes 6 large potatoes, sliced and divided 1 small onion, diced 8 slices bacon, uncooked diced 2 cups shredded cheddar cheese 1 (10 1/2 ounce) can cream of chicken soup Place half of the sliced potatoes in bottom of crock pot. Top with half of the onions cheese and bacon. Repeat layers in order. Top with cream of chicken soup. Cook on low for 8 to 10 hours.

Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 cup miniature chocolate chips Graham cracker sticks or teddy grahams In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Cheese Potato & Smoked Sausage Casserole

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

Dreamsicle Orange Punch

Dreamsicle Orange Punch 1 Quart Orange Sherbet; 1 Quart Vanilla Ice Cream; 1 Liter Of Sprite or 7-Up. 1 Can Of Cream Soda. Pour 1 Liter Sprite or 7-Up Into A Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream Into The Bowl. Add 1 Can Of Cream Soda And Stir.

SWEET DARK MUSHROOMS AND PEPPERS

SWEET DARK MUSHROOMS AND PEPPERS 2 tbsp butter (30 mL) 1 tbsp olive oil (15 mL) 1 lb sliced mushrooms (0.45 kg) 1 green pepper, chopped Liquid sweetener to equal 1/4 cup (60 mL) sugar 2 tsp mustard (10 mL) 1 to 2 tsp molasses (5 to 10 mL) 1/2 tsp salt (2 mL) 1/4 tsp black pepper (1 mL) In large, nonstick frying pan in butter and olive oil, stir-fry mushrooms and peppers until peppers are soft. Add liquid sweetener, mustard, molasses, salt and black pepper. Stir to combine well and cook another minute or two.

CREAMY BROCCOLI SWISS CHEESE BAKE

CREAMY BROCCOLI SWISS CHEESE BAKE 1 lb fresh broccoli florets (0.45 kg) 11/2 cups grated Swiss Cheese (375 mL) Creamy Sauce: 4 oz regular cream cheese, (125 g) softened 1 cup almond milk, OR cream (250 mL) and water mix 2 eggs 11/2 tsp salt (7 mL) 1/4 tsp black pepper Preheat the oven to 375°F (190°C). Place broccoli florets in 1-qt (1 L) casserole dish. Pour cream sauce over broccoli and sprinkle grated Swiss cheese over top. Bake 25 minutes or until broccoli is tender. Creamy Sauce: In food processor, process cream cheese, almond milk, OR cream and water mix, eggs, salt and black pepper.

CREAMY CHICKEN MUSHROOM CASSEROLE

CREAMY CHICKEN MUSHROOM CASSEROLE 4 cups diced, cooked chicken (1 L) 1 tbsp bacon fat (15 mL) 1 lb sliced mushrooms (0.45 kg) Monterey Jack Sauce: 4 oz cream cheese (125 g) 1 cup Homemade Chicken Stock, (250 mL) 1 cup grated Monterey Jack cheese (250 mL) 1/2 cup whipping cream (125 mL) 1/3 cup sour cream (75 mL) 1 tbsp light-tasting olive oil (15 mL) 2 tsp cornstarch (10 mL) 11/4 tsp seasoning salt (1 mL) 1 tsp salt (5 mL) 1/4 tsp black pepper (1 mL) Crumb Topping: 3/4 cup Gluten-Free Bake Mix 2, OR (175 mL) Grain-Free Bake Mix, OR a combination of mostly almond flour and a little coconut flour 1/4 cup Parmesan cheese, the kind in a can (60 mL) 1/4 cup grated Monterey Jack cheese (60 mL) 1/4 cup butter, melted (60 mL) Preheat the oven to 375°F (190°C). In large bowl, place chicken. In nonstick skillet in bacon fat and over medium heat, cook mushrooms until turning brown. Add to chicken. Monterey Jack Sauce: In food processor, place cream cheese and process. Add Homemade Chicken Stock, Monterey Jack cheese, whipping cream, sour cream, olive oil, cornstarch, seasoning salt, salt and black pepper; process on very low speed and then increase the speed to mix well. Pour over the chicken and mushrooms. Stir to combine. Place mixture in 9 x 13-inch (23 x 33 cm) casserole dish. Bake 30 to 40 minutes, or until hot and bubbly. Crumb Topping: In glass pie dish, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, OR a combination of almond flour and coconut flour, Parmesan cheese and Monterey Jack cheese. Stir to combine with melted butter. Spread mixture out in the pie dish. Bake the topping alongside the casserole until golden brown, but not too brown. Sprinkle over baked Chicken and Mushroom casserole and serve.

ROASTED GARLIC MUSHROOMS

ROASTED GARLIC MUSHROOMS 16 even-sized open cup mushrooms, stalks cut level 3 tbsp olive or coconut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Fresh Blueberry Pound Cake

Fresh Blueberry Pound Cake 1 C. butter-softened 4 eggs 3 c plain flour,divided (I use self-rising as I don't keep plain on hand) 1 tsp baking powder 2 c sugar 1 tsp vanilla 1/2 tsp salt 2 c fresh blueberries Cream butter & sugar.Add eggs one at a time & beat until fluffy. Stir in vanilla. Sift together 2 c. flour, salt,& baking powder. add to creme mixture & beat well. Drege blueberries in the remaining 1 cup flour. Fold into creamed mixture.buter & sprinkle sugar in 10" bundt pan. pour batter in pan.Bake in preheated oven @ 350* for 1 hour & 15 min.. GLAZE: 2/3 c.confectioner suger 1-2 T Real-Lemon juice..stir or blend..drizzle over cake. I use a spaghetti strand to check for doneness in bundts.

Pumpkin Pie Crunch Cake

Pumpkin Pie Crunch Cake 1 can fresh pumpkin puree (15 oz.) 1 can evaporated milk (12 oz) 1 teaspoon cinnamon 1/2 c. white sugar 1/2 c. brown sugar 3 eggs, beaten 1 box Duncan Hines Golden vanilla cake mix 1 c. chopped pecans or walnuts, toasted at 350 F with 1 tbsp butter 1 cup unsalted butter, cut into pieces and melted Mix the first pumpkin puree, evaporated milk, cinnamon, sugars, and eggs then pour into prepared 9 x 13 inch dish or cake pan. Dump 1 DRY Duncan Hines Golden Vanilla cake mix evenly on top of pumpkin mixture. Sprinkle with toasted pecans/walnuts. Drizzle 1 cup butter on top. Bake at 350 degrees for approx 60-70 minutes until golden. At about 40 minutes into baking put aluminum foil over cake to prevent it from getting too brown and crusty. The baking times varied from 60 minutes to 70 minutes. Watch carefully to make sure it does not burn, it could burn really fast.

Mexican Macaroni Salad

Mexican Macaroni Salad FOR THE SALAD: 1 pound Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water 2 ears Fresh Corn, Husks And Silks Removed 1 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed 1/2 cup Chopped Black Olives 6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped 3 whole Green Onions, Sliced Thin 1/2 whole Red Onions, Finely Diced Chopped Cilantro (optional) FOR THE DRESSING: 1 cup Jarred Salsa (spicy Is Best!) 1 cup Sour Cream 1/4 cup Mayonnaise 1 clove Garlic, Minced Or Pressed 1/2 teaspoon Cumin Salt And Pepper, to taste 2 Limes, Juiced (optional) Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob. Combine all the dressing ingredients in a bowl and stir until combined. Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have!

Parker House Rolls

Parker House Rolls 4 cups Whole Milk 2 sticks 1 Cup Butter 1 cup Sugar 4-1/2 teaspoons Active Dry Yeast 8 cups All-purpose Flour 1 teaspoon (heaping) Baking Powder 1 teaspoon (scant) Baking Soda 1 Tablespoon (heaping) Salt 1 cup (additional) All-purpose Flour 2 sticks Melted Butter (additional) Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes. Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour. After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.) Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan. Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes. Bake for 15 minutes. Remove and serve immediately!

Cinnamon Crisps

Cinnamon Crisps 1 stick Butter, Melted 3 whole Flour Tortillas (small Size) 1 cup Sugar 1 Tablespoon Ground Cinnamon Preheat the oven to 350 degrees. Mix together the sugar and cinnamon. Brush butter on one side of the flour tortillas. Sprinkle generously with the cinnamon sugar. Flip tortillas to the other side, then sprinkle on the cinnamon sugar. Bake for 15-17 minutes until very crisp. Remove from oven and allow to cool completely. Break into pieces and eat as snacks...or serve with ice cream! ALSO good by them self

Texas Hash

Texas Hash 2 tablespoons olive oil 1 cup diced onion 1 cup diced green bell pepper 1 tablespoon minced fresh garlic 1 pound ground beef, 80/20 ½ teaspoon dry mustard 2 teaspoons chili powder 2 teaspoons kosher salt ¼ teaspoon freshly ground black pepper ½ cup long grain white rice 2 tablespoons tomato paste 1 14.5-ounce can diced tomatoes with juice 1 cup water 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese, optional and not shown in our photo In a skillet that has a tight fitting cover, heat olive oil over medium high. Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook. Add rice and cook for two minutes letting rice absorb liquid. Add tomato paste and cook for one minute. Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered. After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is to wet, cook for another few minutes with lid off. If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.

Herbed Boiled Potatoes

Herbed Boiled Potatoes 2 pounds yellow potatoes such as Yukon Gold (or mini yellow potatoes) 4 tablespoons butter 2 teaspoons minced fresh garlic ¼ cup white wine 1/3 cup vegetable stock 1/3 cup water Pinch red pepper flakes 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon fresh chives, chopped 1 tablespoon fresh flat leaf parsley, chopped ½ tablespoon fresh rosemary, chopped ½ tablespoon fresh thyme, chopped If using large potatoes, cut them into two inch cubes. If using mini potatoes, keep whole. Do not peel either variety. In a heavy bottomed pan or pot (we used a 5 quart dutch oven with a tight fitting lid), place potatoes, butter, garlic, wine, vegetable stock, water, pepper flakes, salt and pepper. Cover and bring to a boil then reduce to low so that the mixture just barely bubbles. Check for doneness at about the 15-20 minute mark. Cook just until tender and the skins have not started to peel off. Be careful to keep heat low and that they don’t stick. If they start to stick before they are cooked, add another ¼ cup of water and keep cooking. Also be careful not to mix around too much so they don’t break apart. Remove from heat and gentle toss with the fresh herbs and serve.

Easy Napa Cabbage Slaw

Easy Napa Cabbage Slaw 3 cups finely shredded Napa cabbage 1 cup finely shredded bok choy ½ cup thinly sliced sweet red and yellow pepper strips 1 tablespoon toasted sesame oil 1/4 cup seasoned rice vinegar (or plain rice vinegar plus 1 teaspoon granulated sugar and a generous pinch of salt) Combine Napa cabbage, bok choy and pepper strips in a large bowl. In a small bowl, whisk together toasted sesame oil and rice vinegar. Just before serving, toss the cabbage mixture with the oil and vinegar mixture. Serve immediately.

Chicken Cakes

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

Corn Chip Chili Bowl

Corn Chip Chili Bowl 2 tablespoons extra virgin olive oil 1 cup onion, diced 1 seeded and stemmed jalapeño, minced, about 3 tablespoons 1 pound hot Italian sausage removed from casings 1 6-ounce can tomato paste 1 12-ounce bottle dark ale 1 10-ounce can diced tomatoes with chili’s 2 16-ounce cans Bush’s brown sugar Hickory baked beans 8 hot dogs, cut into bite sized pieces 1 9 1/4-ounce bag Fritos chili cheese-flavored corn chips 1 pound hot pepper jack cheese, shredded Sour cream, optional In a 4-5 quart pot, heat oil over medium high heat and once hot, add onion and jalapeño pepper. Cook three minutes then add the sausage meat, breaking up pieces. Cook five minutes until no longer pink. Add tomato paste and cook one minute. Add the ale and stir. Cook for five minutes on high to evaporate some of the liquid, stirring frequently. Lower heat back to medium high and add the tomatoes, beans and hot dog pieces and bring to a rolling boil. Cook for five to ten minutes to desired thickness stirring to make sure it does not stick. To serve, place Fritos in a serving bowl, top with meat mixture and sprinkle shredded cheese over top. Serve with optional sour cream for those who want to cut the heat a bit.

Harvard Beets

Harvard Beets 2 ½ pound fresh red beets, trimmed, peeled and cut into bite sized pieces 1 teaspoon kosher salt for cooking water 1 cup granulated sugar ¼ cup white vinegar ½ cup cider vinegar ½ teaspoon kosher salt ½ teaspoon fresh ground black pepper, ground fine ½ cup water saved from cooking the beets 2 tablespoons corn starch 6 tablespoons butter Place beets in cold water and bring to a boil. Once boiling, add the one teaspoon of salt. Cook for 15 minutes. Ladle off and save ½ cup of cooking water and drain off the rest. Place beets back in pot along with the sugar, both vinegars, salt and pepper. Stir over medium heat. Add corn starch to the ½ cup of beet water and stir into beets. Cook for five minutes over medium heat then stir in butter until butter has melted into the sauce. Remove from heat and serve.

Chocolate Crunch Squares

Chocolate Crunch Squares 2 ounces unsweetened baking chocolate ½ cup vegetable shortening 1 cup granulated sugar 2 eggs, beaten Pinch of salt ½ cup all-purpose flour 1 teaspoon vanilla extract 1 cup Cocoa Krispies cereal (optional) 1 cup walnuts, finely chopped fine Preheat oven to 350 degrees F. In a large glass bowl place chocolate and shortening and microwave for a few minutes until the two ingredients melt together. Use a wooden spoon and stir. Add sugar and stir to combine. Add eggs and stir to combine. Add salt, flour and vanilla and stir to combine. Add optional Cocoa Krispies and stir to combine. Butter and flour a quarter sheet pan (9×13-inch) and spread batter to all edges and smooth on top. Sprinkle with the nuts and bake for 15-18 minutes until the center has a tooth pick come out clean when inserted. Cut into 24 pieces right in the pan then once cool, use a spatula and move to a rack to cool further.

Mexican Pulled Chicken

Mexican Pulled Chicken 1 sweet red pepper, stemmed and seeded and cut into large rings 1 large onion, trimmed and cut into large rings 2 pounds boneless skinless chicken breast halves, trimmed 2 pounds boneless skinless chicken thighs, trimmed 4 tablespoons cider vinegar 2 14.5 ounce cans diced tomatoes 4 tablespoons tomato paste 4 tablespoons Agave Nectar 2 tablespoons whole grain mustard 2 teaspoons onion powder 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon Tabasco sauce 1 tablespoon dried oregano (leaves) 1 tablespoon coriander 2 tablespoons Rocket Fuel (or your favorite hot sauce) Preheat oven to 275 degrees F. Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom. Lay chicken over onions and peppers. In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat. Pour the tomato mixture over the chicken. Cover with parchment paper then foil. (The parchment paper will prevent the tomato acids from reacting with the foil.) Place in oven for three hours. Remove the pan from oven and peel off parchment paper and foil. Place chicken on a cutting board and shred with two forks. Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.

Beef Goulash Soup

Beef Goulash Soup ½ pound salt pork or uncured bacon, diced small 2 pounds chuck, cut into ½ inch pieces 4 cups onion, large dice ¼ cup red wine vinegar 1/4 cup all-purpose flour 2 tablespoons sweet Hungarian paprika (regular paprika if this is not available) ½ bottle dark beer such as Guinness (3/4 cup) 1 ½ cups pureed tomatoes (Cento canned kitchen ready is what we used) 6 cups beef stock 2 teaspoons caraway seeds 2 teaspoons marjoram 2 teaspoons dry thyme 8 parsley stems 4 medium peeled garlic cloves 2 bay leaves 2 pounds yellow potatoes, peeled and cut into ½ inch dice Kosher salt and black pepper to taste Sour cream, for serving Chopped scallion greens, for garnish Russian rye or pumpernickel bread, for serving In a 5 ½ quart Dutch oven over medium high heat, cook salt pork until crisp then remove to a large bowl, leaving fat in the pot. Sear the beef in three batches for about 3-4 minutes per batch. Remove each batch to the same bowl as the salt pork. Add the onions, lower the heat to medium and stir to combine. Then add the beef and salt pork over the top of the onions. After about five minutes stir and cook for another three minutes. Add the vinegar and cook to evaporate, about two minutes. Add the flour and paprika and cook for three minutes, using a wooden spoon to make sure it doesn’t stick to the bottom. Add the beer and mix to combine, scraping any brown bits from the pan bottom. Add the tomatoes and the stock and raise the heat to bring the mixture to a boil. While the pot heats, place caraway, marjoram, thyme, parsley stems, garlic and bay leaves in a piece of cheese cloth and secure with twine and add to the pot. Once heated, reduce to a simmer and cook 45 minutes being careful not to let it stick to the bottom. For the last 15 minutes, we put a heat diffuser under the pot. (see here) After the beef cooks for 45 minutes, add the potatoes and cook 20-25 minutes longer or until the potatoes are cooked through. Make sure to use the heat diffuser and stir to keep it from sticking. Taste and adjust seasoning if needed. Remove and discard spice bag. Serve with sour cream and scallions on top, and Russian rye or pumpernickel bread on the side.

Upside-Down Deep-Dish Skillet Pizza

Upside-Down Deep-Dish Skillet Pizza 1 pizza dough, about 20 ounces (ours was 18.5 ounces) 5 tablespoons olive oil, divided 4 Italian sausage links, removed from casing Pinch red pepper flakes 5 medium mushrooms, cut into ¼” thick slices 4 slices green bell pepper, cut into ¼” thick slices 2 slices onion, ¼” thick 14 pepperoni slices 4 tablespoons grated Parmesan cheese, divided ½ cup shredded mozzarella cheese 5 slices provolone cheese ½ cup pizza sauce (see here) Bring dough to room temperature. Preheat oven to 400 degrees F and place rack in top position in oven (opposite of a normal pizza cooking on a stone close to the bottom) While dough is warming up, in a large 12”-14” non-stick oven proof fry pan*(see tip), heat one tablespoon of the oil over medium heat and cook sausage and pepper flakes until the meat has browned, breaking up as it cooks. Pour into a strainer over a bowl. Add another tablespoon of oil and cook the mushrooms until browned. Remove to a plate or bowl leaving any fat in the pan. Add another tablespoon of oil and place the pepper rings and onion slices in and cook for two minutes then turn off burner. Remove the peppers and onion to a plate and wipe any excess oil from the pan. With the pan off the heat, build the upside-down pizza. Start by laying out the pepper and onion rings covering the bottom. Next fill in the holes with the pepperoni slices. On top of that spread out the mushrooms then top with the drained sausage, again spreading to the edge. Sprinkle on two tablespoons of the Parmesan next and then the mozzarella and finally the provolone, overlapping the slices as you go around the pan. Spread the sauce over the provolone going almost to the edge. On your cutting board, drizzle a tablespoon of the oil and spread the dough out to be slightly larger than the bottom of the pan, building a thick edge all the way around. Lift the dough and place over the sauce, stretching to go up the sides a bit and then tucked back in so no filling pops out. Brush the remaining oil over the top of the dough (which is actually the bottom once flipped) and place on the upper rack and bake 20-25 minutes or until slightly golden. Remove the pan, keeping the pot holder in place over the handle. Put an upside-down pizza pan over the pan top and with one quick motion, flip the pan over so that the pizza is sitting upright on the pizza pan. Place back in the oven for 15 more minutes to crisp up the edges. (As it bakes upside down, the sauce and any fat bakes into the crust edge (yummy) and when you invert it, it is soft and spongy and needs to crisp up). When it comes out of the oven the second time, sprinkle on the remaining two tablespoons of Parmesan cheese, cut and serve.

Oven Baked Beet Chips

Oven Baked Beet Chips 2 ½ pounds fresh red beets (smaller beets will bake and crisp up quicker than larger beets) 6 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Additional kosher salt to sprinkle over finished chips We suggest using food-safe rubber or latex gloves when handling red beets to avoid staining your fingers and hands. Peel and trim beets. After trimming and peeling, you should be left with about two pounds. Use a mandoline slicer (like this or this) and slice 1/8th inch thick. Place all in a large bowl. Add oil, salt and pepper to bowl and gently toss and separate each slice so each and every one gets coated. Preheat oven to 450 degrees F. Line four sheet pans with parchment paper sheets and divide the sliced beets between the four pans in single layers. Bake one or two pans at a time for about 15-20 minutes (25 minutes if baking two pans at once), flipping the slices half way and rotating the pans too. Sprinkle with kosher salt while hot. At this point, you may need to remove some of the crispy pieces and continue baking the less cooked pieces that still need more baking time to crisp up. (Letting them sit on the hot pan for five more minutes did crisp up a few more pieces.) We found that if we removed the crispy pieces on each pan, we had enough pieces left that needed more baking time that we could combine onto one pan. That combined pan baked for another five minutes or so. Served immediately. Reheat any leftover beet chips to warm and crisp up again.

White Christmas Pie

White Christmas Pie To Make a 10” Pie Crust 6 tablespoons unsalted butter 1 ½ cups all-purpose flour ½ teaspoon kosher salt 1 ½ teaspoons granulated sugar 2 ½ tablespoons cold vegetable shortening ¼ cup ice cold water, plus more as needed Filling 1 envelope unflavored gelatin ¼ cup water 2/3 cup granulated sugar, divided ¼ cup all-purpose flour ½ teaspoon salt 1 ½ cups whole milk ¼ teaspoon almond extract ¼ teaspoon vanilla extract ½ cup heavy cream 3 egg whites ¼ teaspoon cream of tartar ¾ cup shredded coconut plus more for sprinkling over top 2 cups heavy cream as topping 2 cups fresh diced strawberries, for topping ½ cup confectioners’ sugar to mix with strawberries To make the crust, cut the butter into pats and place flat on a plate. Place the plate in the freezer while you work on the remaining ingredients. In the bowl of a food processor, place flour, salt and sugar and pulse to combine. Add cold shortening and pulse a few times. Add frozen butter and pulse until the butter is pea size. Pulse while adding cold water, stop and check by pinching some dough and if it is crumbly, add a tablespoon of water at a time until the dough comes together. Pour out onto a floured counter and press together into a disc. Wrap tightly with plastic wrap and refrigerate 30 minutes. Remove dough and on a floured surface, roll dough so that it is two inches larger than your standard 10” pie plate. A 9” pie plate can be used however the filling will be right up to the top. Place the dough over the pie plate and gently press in and up and over the edges. With a knife or scissors, cut extra. Pinch the overhanging dough into a high ridge all around and then go back over and a make decorative edge, again, keeping it high. (I use thumb and index finger on one side and the knuckle of my index finger on the opposite side and pressed together to make a scalloped edge) Place the completed pie dough in the freezer for 30 minutes to set up so that the sides don’t collapse while baking. Preheat oven to 375 degrees and once the pie plate with the dough sits in the freezer for 30 minutes, remove, add parchment and either pie weights or dry beans. (To make the parchment fit, cut parchment into a circle larger than the pie plate and make four slits a few inches long around the edge half way to center so when you place it in the shell, the slits overlap and fit up the sides.) Place in the oven for 20 minutes. Remove pie weights or beans, and with a fork, puncture the bottom in a few places to release steam and place back in the oven without the weights and parchment and bake for 15 more minutes. Cool to room temperature. The shell is now ready to be filled. While crust is baking, make the filling by first blooming the gelatin. Place gelatin in the water in a small bowl to dissolve and set aside. In a medium sauce pan, mix 1/3 cup of the granulated sugar, flour and salt. Add milk and whisk to combine. Over medium heat, bring to a boil and cook one minute. Add gelatin mixture and whisk to combine over medium heat then remove from heat. Whisk in the two extracts then place sauce pan in a bowl with ice to quickly cool. Beat the ½ cup of heavy cream and set aside. Beat egg whites with cream of tartar and the remaining 1/3 cup of granulated sugar to stiff peaks and set aside. Place the filling into the mixer and whip just to make the mixture creamy. In a large bowl, place cooled whipped filling and gently fold in whipped cream, beaten egg whites and shredded coconut. With a rubber spatula, scrape mixture evenly into baked and cooked pie shell. Whip the two cups of heavy cream to stiff peaks and using a large pastry bag with a large star tip, make a decorative top over the filling and then sprinkle some coconut over the top. Dice strawberries and mix in a bowl with the confectioners’ sugar. The strawberries will eventually give up enough liquid to mix with the confectioners’ sugar to create a sauce. Cut and serve pieces of the pie with strawberry sauce spooned over the top.

Jalapeño Quesadillas

Jalapeño Quesadillas 6 Tablespoons Butter 4 whole Whole Wheat (or Regular) Tortillas 1-1/2 cup Monterey Jack Cheese, Grated 3 whole Jalapenos, Sliced Very Thin 8 ounces, weight Mushrooms, Sliced (optional) Sour Cream, For Serving Cilantro Leaves For Serving Lightly brown both sides of the tortillas in butter, in a skillet over medium heat. Remove to a plate. Add butter to a separate skillet over medium heat, then add the sliced jalapenos. Stir and cook them for 8-10 minutes, or until deep golden brown. Remove from heat and set aside. Add one tortilla back to the skillet you browned it in, and top with half the cheese. Top with half the jalapeños, then another tortilla. Cook on both sides, until tortillas are golden and the cheese is melted. Cut into six wedges, then serve with sour cream and cilantro. Optional: Cook the mushrooms in butter over medium heat until deep golden brown, about 10-15 minutes. Build quesadillas with cheese, mushrooms, and cooked jalapenos.

Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits Pineapple 3/4 cups Packed Brown Sugar 3 Tablespoons Unsalted Butter 1-1/2 cup Chopped Fresh Pineapple (I Used Chopped Peeled Green Apples) Biscuits 2 cups All-purpose Flour 2 teaspoons Baking Powder 1/4 teaspoon Baking Soda 1 teaspoon Sugar 3/4 teaspoons Salt 3/4 sticks (6 Tablespoons) Unsalted Butter, Frozen 1 cup Buttermilk, Plus Extra If Necessary *From "Perfect One Dish Dinners" by Pam Anderson. Adjust oven rack to middle position and heat oven to 450 degrees. Pineapple: Heat brown sugar and 3 tablespoons butter in a small saucepan over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan, tilting to coat pan bottom; top with pineapple. Biscuits: Mix flour, baking powder, baking soda, sugar, and salt with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients, mixing quickly with fingertips to evenly blend. Stir in buttermilk with a fork, adding extra droplets of buttermilk over any dry patches, if necessary and mix until dough just comes together. Turn dough onto a floured surface. With your fingers, pinch dough into 10 rough rounds and arrange over pineapple. Bake until biscuits are golden brown and pineapple topping is bubbly, about 20 minutes. Invert onto a serving plate and serve immediately with vanilla ice cream or freshly whipped cream.

Slice-and-Bake Cookies

Slice-and-Bake Cookies 2-1/2 cups All-purpose Flour 1 teaspoon Instant Coffee Granules 1 teaspoon Baking Soda 1 teaspoon Salt 1 cup (2 Sticks) Salted Butter, Softened 1-1/4 cup Packed Brown Sugar 1/4 cup Granulated Sugar 2 whole Eggs 1 Tablespoon Vanilla 2 Tablespoons Creamy Peanut Butter 2 Tablespoons Nutella 1/2 cup Very Finely Chopped Pecans 3/4 cups M&Ms, Roughly Chopped Combine flour, instant coffee, baking soda, and salt in a bowl. Stir together and set aside. Cream together the butter with the sugars, scraping the bowl once while mixing. Add eggs, mixing one at a time, and vanilla. Add peanut butter and Nutella and mix. Add dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add chopped pecans and M&M's and mix gently to combine. Add more of either ingredient if needed. Spoon dough on a long piece (or two shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours or place into the freezer for 20-30 minutes. Preheat oven to 375 degrees. Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be. They bake up flat.) Bake for 10 minutes, or until nice and golden brown.

Brownie Cookies

Brownie Cookies 2 ounces, weight Baking Chocolate (unsweetened Or Bittersweet) 2 sticks Softened Butter 2 cups Sugar 3 whole Large Eggs 1 Tablespoon Vanilla Extract 2-1/4 cups Flour 1/4 cup Cocoa Powder 1 Tablespoon (additional) Cocoa Powder 1 teaspoon Baking Powder 1/2 teaspoon Salt Powdered Sugar, For Dusting Preheat the oven to 350 degrees. Melt the chocolate in the microwave, stir, and let it cool. Mix the butter and sugar together until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix. Combine the flour, cocoa powder, baking powder, and salt in a bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined. Scoop generous tablespoons onto a baking sheet lined with a baking mat or parchment, then bake them for 11 minutes until poufy and set. Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

Breakfast Sandwiches

Breakfast Sandwiches Breakfast Sausage Eggs 1/4 cup Half-and-half Salt And Pepper, to taste 1 jar Jalapenos Butter Texas Toast Sandwich Spread Of Your Choice (mayo, Miracle Whip, Spicy Mustard) Cheese Slices (your Choice) Start by frying patties of breakfast sausage. While the sausage is frying over medium heat, crack a few eggs in a mixing bowl. Splash in 1/4 cup half & half. Whisk together and then add plenty of salt and ground black pepper. Flip the sausage and let it continue cooking. Next, drain some jalapeno slices. (Warning: if you grill the jalapenos as demonstrated, make sure your stove has proper ventilation/exhaust. You’ll have to trust me on this: the fumes that result could seriously rival the most potent chemical weapon. If your stove doesn’t have ventilation, you might want to open a few windows…or put on your gas mask.) Dump the jalapenos onto a very hot skillet or griddle. Let them sizzle for a couple of minutes and then add a couple tablespoons of butter for flavor. Continue cooking for a couple more minutes and then set aside. In the same skillet or griddle, melt a couple of tablespoons of butter and place a few slices of Texas Toast on top. The key here is to use plenty of butter as you grill the bread. When you flip the bread to the other side, go ahead and butter up the pan again. Remove the sausage from the skillet when it’s completely cooked, then drain most of the grease from the pan and set sausage aside. Pour the eggs into the skillet and with a spatula, gently fold the eggs around, allowing them to cook. When the Texas Toast is nice and grilled, spread whatever sandwich spread you’d like to use onto the bread. Top with a sausage patty, eggs, jalapenos, and cheese. Finally top with another slice of Texas Toast and then return the sandwich to the warm griddle to thoroughly heat everything. And then enjoy!

Smothered Pork Chops

Smothered Pork Chops 1-1/2 cup Flour 1 teaspoon Seasoned Salt 1 teaspoon Lemon Pepper Seasoning 1/2 teaspoon Cumin 1/4 teaspoon Cayenne Pepper Pinch Of Salt Black Pepper To Taste 8 whole Thin Bone-in Breakfast Pork Chops 1/4 cup Olive Oil 7 Tablespoons Butter 1 whole Large Onion, Peeled And Sliced 1 whole Green Bell Pepper, Seeded And Sliced 1 whole Yellow Bell Pepper, Seeded And Sliced 1 whole Red Bell Pepper, Seeded And Sliced 3 Tablespoons Flour 2 cups Chicken Broth, More If Needed For Thinning 2 Tablespoons Cream Whisk together the flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper in a pie plate. Dredge the pork chops in the flour mixture.Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Fry the pork chops in batches until well browned, 2 to minutes per side. Remove the chops from the skillet and keep warm. Add the onions and peppers to the same skillet and cook them, stirring occasionally, about 10 minutes. Remove them to a plate and set them aside. To the same skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Whisk it into a paste. Stir and cook until the roux turns dark golden about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add more stock if the gravy is too thick. Taste and add more salt and pepper as needed. Add the onions and peppers, coating them in the sauce. Serve pork chops on a plate with the gravy spooned over the top

TWO INGREDIENT PUMPKIN MUFFINS

TWO INGREDIENT PUMPKIN MUFFINS 1 box of spice cake mix 1 14 oz can of pumpkin Mix the entire box of dry cake mix with the whole can of pumpkin. (no other ingredients to be added from cake mix) Bake at 350'F for 16-18 minutes until the cake tester comes out clean. Enjoy!

Cinnamon Crumb Coffee Cake

Cinnamon Crumb Coffee Cake FOR THE STREUSEL 3.75 oz flour (3/4 cup) 1 cup sugar 1 tbsp ground cinnamon 1/4 tsp salt 4 tbsp cold unsalted butter 1 cup chopped toasted pecans FOR THE CAKE 4 large eggs 1 1/2 cups sour cream 1 tablespoon vanilla extract 11.25 oz (2.25 cups) flour 1.25 cups sugar 1 tablespoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 12 tablespoons unsalted butter, at room temperature Preheat the oven to 350 degrees, and set an oven rack in the lowest level of the oven. Grease the inside of a standard bundt cake pan. Make the streusel by pulsing the flour, sugar, cinnamon, and salt in a food processor to combine. Add the butter and pecans to the food processor bowl and pulse the mixture 5 times until the butter has been cut up into pea sized pieces. Keep this mixture in the fridge for later. In a small mixing bowl, whisk to combine the eggs, 1 cup of sour cream, and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, baking soda, and salt, and mix on low speed for 30 second to combine. Add the butter and other 1/2 cup sour cream and mix on low until combined. Once the flour has been moistened, increase the speed to medium and beat for 30 seconds. Scrape the sides of the bowl, then turn the mixer to low and add the egg mixture in 3 installments, beating for 20 seconds on an increased speed of medium and scraping the bowl in between each set. For the final mixing, increase the speed to medium high and beat the mixture for 60 seconds until the mixture looks more voluminous and has become a bit pale. Sprinkle a handful or two of the nut streusel into the bottom (which is the top) of the bundt pan, then add a few cups of the batter. Swirl with a knife or spatula. Keep repeating this process of adding streusel and batter, and swirling, until all is used up. Bake the cake on the bottom shelf of the oven for about 60 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for at least 1 hour before attempting to turn it out. FYI, this cake will taste better the next day (more moist and cohesive in flavor and texture).

White Chocolate Peanut Butter

White Chocolate Peanut Butter 2 cups salted, roasted peanuts 1/2 cup real white chocolate chips 1 tsp vanilla paste or vanilla extract Place the peanuts into a blender. Melt the white chocolate in the microwave in 30 second intervals, stirring after each interval, until fully melted. Add to the blender along with the vanilla. Blend until smooth and creamy.

Golden Crusted Fluffy Biscuits

Golden Crusted Fluffy Biscuits 2 cups flour (10 oz by weight) 1 tsp sugar 1 tbsp baking powder 1 tsp sea salt or kosher salt 8 tbsp cold butter 2/3 cup milk + 2 tbsp cream, or 3/4 cup milk if you don't have the cream lying around Preheat oven to 425 degrees F. If you have a food processor, place the flour, sugar, baking powder, and salt in the bowl and aerate it by pulsing a few times. Dice your butter up into small cubes and throw it in the food processor. Pulse about 10 times until you see little pea sized bits of butter in the mixture. If you don’t have a food processor, sift all the ingredients into a bowl and whisk to combine. Use a pastry blender or strong fork to cut the butter into the flour mixture. Place your flour butter mixture into a wide bowl, and make a well at the center. Add about 1/3 of the milk/cream at a time, and knead the dough with a large strong fork, pushing the flour from the sides into the middle. Repeat with the other 2/3rds of milk, making sure not to overwork the dough. Once the milk is incorporated into the flour, the dough shouldn’t be too sticky and you can knead it with your hands. Dump the dough onto the counter and knead until it comes together and is consistent/smooth enough to be rolled out. VERY IMPORTANT: Do not overwork the dough. Your biscuits will be tough if you do. It’s okay if it’s a little bit shaggy. Roll the dough out with a rolling pin to about 1/3 inch thick. Use a biscuit cutter or a teacup to cut out little rounds, place on a sheet pan, and bake for 12-15 minutes until golden brown. Enjoy your biscuits! And just a little note, your biscuits should be golden and crusty on the top and bottom, and fluffy in the middle. If the biscuits seem tough at all, this is an indication that the dough was overworked. Next time, try to use a lighter hand.

Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread FOR THE DOUGH 1 cup milk 4 tbsp unsalted butter, melted 3 tbsp honey 2.25 tsp instant yeast 17.5 ounces all-purpose flour (3.5 cups, measured)* 1 tsp salt 2 eggs 1/2 cup raisins FOR THE CINNAMON FILLING 1/4 cup brown sugar 2 tbsp ground cinnamon 2 tbsp unsalted butter, melted 1/8 tsp salt Combine the milk, melted butter, and honey in a microwave safe glass. Heat the liquid to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes until foamy. Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins. Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined. Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed. Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size. Lightly flour your counter top and spread the dough into a rectangle that is the length of your loaf pan (should be about 9 inches). Making the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt. Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut. Grease a loaf pan with butter, and place the bread roll seam side down into the pan. Cover the loaf with plastic wrap and let it rise for 60 minutes. Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer. Let the bread cool completely on a wire rack before slicing it. Enjoy! Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.

Crispy Baked Garlic Fries

Crispy Baked Garlic Fries 1.5 lb russet potatoes 2 tbsp vegetable oil 6 garlic cloves, minced 3 tbsp minced parsley salt Preheat the oven to 450 degrees F, and while you’re at it, get two sheet pans out. In a small pan set over medium low heat, combine the vegetable oil and minced garlic. Let this mixture sit for 5 minutes, to infuse the garlic flavor into the oil. Strain the garlic from the oil, and save both the garlic and the oil for later. We don’t want the minced garlic in the 450 degree oven or else it will burn to bits. Scrub the outsides of the potatoes well so you can keep that wonderful skin on the potatoes. Cut the potatoes into matchsticks by first cutting into thick slices, then cutting each slice into small thin sticks. Toss the potato fries with the garlic oil and a big, generous pinch of salt. Spread the fries out evenly between the two sheet pans, making sure they are in one single layer, spaced a bit apart. If they’re all on top of each other and crowded, they will steam each other and never get brown. Bake the potato fries for 20 minutes*, then take them out and give them a good toss. Return to the oven for 5 minutes, then taste one and see if it has proper crispiness. If not, return to the oven for another 5 minutes, but watch them closely, they go from brown to burned very quickly at the end. Toss the fries with the reserved minced garlic, fresh parsley, and salt, to taste

SLOW COOKER CHICKEN & SAUSAGE CHILI

SLOW COOKER CHICKEN & SAUSAGE CHILI 3 (14.5 ounce) cans stewed tomatoes, chopped 1/2 cup beer 1/4 teaspoon hot sauce 2 beef bouillon cubes 1 tablespoon brown sugar 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon dried oregano 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1 teaspoon olive oil 1/2 red onion, chopped 1 pound ground chicken 3/4 pound bulk Italian sausage 2 (6 ounce) cans tomato paste 1 (15 ounce) can kidney beans, rinsed and drained Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour. Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. Stir in the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.

Stovetop Candied Pecans

Stovetop Candied Pecans FOR THE PECANS 1/2 cup brown sugar 1/4 tsp salt 1/4 tsp ground cinnamon 2 tbsp water 1 cup pecan halves IDEAS FOR USING THE PECANS (OPTIONAL) Brussels Sprouts with Candied Pecans Mixed into Brown Butter Blondies Sprinkled on Grilled Peaches with Brown Butter Sauce Combine all ingredients except the pecans in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling. Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze. Remove from the heat, and spread the pecans out on parchment paper to let the pecans cool completely. Break apart, and enjoy! Notes These can be stored in an airtight jar for about one week.

TACO SPAGHETTI BAKE

TACO SPAGHETTI BAKE 1 (8 ounce) package spaghetti 1 1/2 pounds ground beef 1 (1 ounce) package taco seasoning 3/4 cup water 1 (15 ounce) can corn, drained 1 (8 ounce) jar taco sauce 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) container sour cream 2 cups shredded Cheddar cheese, divided 1 cup tortilla chips, crushed Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more. Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips. Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

RITZ CRACKER CHICKEN

RITZ CRACKER CHICKEN 4 chicken breasts (boneless) 1 sleeve of Ritz crackers ¼ cup of stick butter First, preheat your oven to 375 degrees. Line a cookie sheet with foil. Take your boneless skinless chicken breasts and fillet them. This makes them slightly thinner so they cook faster and you get more flavor per bite. Crush your Ritz crackers. Dip the chicken in water and then coat with the crackers. Place on the cookie sheet. Do this to all the chicken breasts. Chop up the butter and place pieces on top of each chicken. Bake for 25-35 minutes until chicken is cooked through.

HOBO DINNER FOIL PACKET MEAL

HOBO DINNER FOIL PACKET MEAL 1 pound ground beef 1/2 onion sliced 1 can of green beans (drained (or frozen green)) 1 can of corn (drained (or use frozen)) 4 small potatoes (peeled and sliced) 4 tablespoons butter salt and pepper heavy duty foil You will want to use heavy duty foil for a foil pack so it won't break when you are grilling. You can use regular foil but I recommend you double wrap it to avoid it breaking oven. Take a 4 slices of foil. Spray with non stick spray. Place one potato (peeled and sliced) in the middle of each foil. I use a mandoline slicer to quickly slice my potatoes. I love it! Place about 1/4 of the green beans and a 1/4 of the corn on each pile of potatoes. Divide the ground beef into four patties and place the patties on the pile of the veggies. Top each foil packet with the sliced onions, a tablespoon of butter, and season liberally with salt and pepper. Fold up the sides of the foil. Then fold up the other sides to make a foil pack. Place on the grill (or a campfire) for approximately 30 minutes or until the hamburger patties are cooked through. Open the foil packets carefully and enjoy dinner!

Coconut Orange Cake

Coconut Orange Cake Cake: 1 orange cake mix (I used Pillsbury Moist Supreme Creamsicle cake mix) 1 cup flaked, sweetened coconut Tools: Cake Leveler for beautiful even cake layers Frosting: 1 (15 oz.) can mandarin oranges, do not drain, crushed Note: If you are using mandarin oranges for garnish, be sure to set a few aside 1 (5 oz.) large instant vanilla pudding mix (not prepared) 1 cup flaked, sweetened coconut 1 (8 oz.) frozen whipped topping, thawed Preheat oven to 350-f degrees. Line two 9″ cake pans with parchment paper and then spray with nonstick baking spray. Prepare the cake mix according to the package directions. After the cake has been mixed well, stir in 1 cup of coconut. Bake according to cake mix instructions for two 9″ cake pans. After cooked through, remove from oven and let cool. Prepare frosting: In a large mixing bowl, crush the mandarin oranges with their juices with an electric mixer. Mix in the instant pudding mix and coconut and mix well. Fold in the whipped topping until combined. When the cakes are cool enough to handle, remove them from the pans and set on a flat surface. Using a cake leveler, cut the tops off both of the cakes to get a flat surface. Take one of the cakes and place the cut side down on the cake plate. Add a layer of frosting. Place the 2nd layer cut side down on top of the frosting layer. (This will give you a perfectly flat surface on the top of the cake for great looking frosting). Frost the top and sides of the cake. Garnish with a few mandarin oranges if desired. Let chill in the fridge for several hours before serving.

Apple Praline Bread

Apple Praline Bread 1 cup sour cream 1 cup brown sugar 2 eggs 2 tsp vanilla 2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups Granny Smith apples, peeled and finely chopped 1 cup nuts (walnut or pecan or a combo), divided For the praline sauce: ¼ cup brown sugar and ¼ cup butter Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking) Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn’t get too dark, I suggest using a light colored loaf pan. For the praline sauce: In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Apple Praline Bread Cool completely

Squash Patties

Squash Patties 2 cups yellow squash, finely chopped 1 cup onion, finely chopped 1 egg, beaten 1 teaspoon salt 1 teaspoon pepper ½ cup plus 1 tablespoon all-purpose flour vegetable oil In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Using a tablespoon, drop batter into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain patties on paper towels.

Easy Honey Garlic Pork Chops

Easy Honey Garlic Pork Chops 4 pork chops bone in or out Salt and pepper, to season 1 teaspoon garlic powder 2 tablespoons olive oil 1 tablespoon unsalted butter 6 cloves garlic, minced 1/4 cup honey 1/4 cup water (or chicken broth) 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar) Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred. Garnish with parsley and serve over vegetables, rice, pasta or with a salad. Notes baked pork chops: Preheat oven to 390°F | 200°C. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side -- get them crisp. Remove chops and make your sauce following the recipe above (Step 3). Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching your desired doneness. Broil/grill for 2 minutes to get those caramelised edges!