BAKED ITALIAN SHRIMP

BAKED ITALIAN SHRIMP 1 lb shrimp peeled and deveined, tail optional 1/2 cup unsalted butter melted 2 lemon washed and sliced thin 1 pkg dry italian dressing mix (.7 ounce) 1 cup vegetables of your choice (optional) 1 lb pasta of your choice (optional) Preheat oven to 350 F. Line a 9x13 baking dish with aluminum foil and coat with cooking spray. Lay sliced lemons in a single layer along the bottom of the baking dish. Arrange shrimp and veggies of your choice (optional) on top of lemons. Pour melted butter on top, then evenly sprinkle evenly with dry Italian season mix. Bake, uncovered, for 15-17 minutes or until shrimp are cooked through (pink and slightly curled) Serve baked Italian shrimp immediately with rice or pasta.

BOUDIN DIP

BOUDIN DIP 1 lb boudin sausage 8 oz cream cheese softened 8 oz sour cream 1 cup shredded cheddar cheese 1/4 cup green onion chopped and divided toasted bread for dipping Note: Depending on your region or access, the "boudin" or "cajun" sauage you're able to find could be raw or pre-cooked. Check the package directions to ensure which type you have. If you have cooked sausage, you can move on to the next step (there's no need to cook it again first). If you have raw sausage, it should be cooked before moving forward. If you're unsure how to cook sausage, check out this guide . Preheat oven to 350 degrees F. Spray a 9x5 baking dish (or similar size - should hold 1 quart) with cooking spray, then set aside. Prepare sausage by removing casing and crumbling into small pieces (should be 1/2 inch or less in size). Tip: for best results, use your hands to crumble sausage; this way you can feel any remaining pieces of casing or other undesirable parts and remove them. Once crumbled, set sausage aside. Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes. Add cheddar cheese, 2 tablespoons of green onion, and sausage to bowl, then use a spatula to thoroughly mix all ingredients together. Pour dip mixture into prepared baking dish, spreading out and pressing it into an even layer. Bake dip for 30 minutes or until cheese is melted and bubbly. Serve immediately with remaining 2 tablespoons of green onion garnished on top.

SALSA VERDE

SALSA VERDE 1 1/2 lb tomatillos husked and washed (about 10-12 tomatillos) 1/2 cup white onion chopped 1 jalapeno pepper chopped, seeds removed 2 tbsp garlic minced water enough to cover the veggies 1 tsp fine sea salt 1/4 cup cilantro stemmed 1 tbsp lime juice In a medium saucepan over medium heat, add tomatillos, garlic, onion, and jalapeno. Pour in enough water to cover the veggies, then bring to a boil. Reduce to a simmer and cook, stirring occasionally, until tomatillos are tender and turn a pale olive color, about 5-8 minutes. Thoroughly drain cooked veggies (making sure to not lose much of the garlic) then set aside to cool. Once cooled, add cooked veggies, sea salt, cilantro, and lime juice to a food processor. Blend on high until smooth or desired consistency is reached, about 2-3 minutes. Transfer salsa to a sealed container and chill in the refrigerator for at least 1 hour. Serve immediately as a dip, garnish, or ingredient for another recipe. Recipe makes about 2 1/2 cups.

TUNA PASTA SALAD

TUNA PASTA SALAD 16 oz pasta shells uncooked 1 cup mayonnaise 1/2 cup pickle relish 2 tsp dried dill weed 1/2 tsp garlic powder 1 pinch salt to taste 1 pinch black pepper to taste 10 oz tuna drained 1 cup peas frozen 1/2 cup celery diced 1/2 cup red onion diced In a large saucepan, cook orzo per package instructions. Drain pasta and rinse with cold water, then set aside. In a large mixing bowl (I like to use this 13 quart mixing bowl), whisk together mayonnaise, pickle relish, dill weed, garlic powder, and salt and pepper to taste. Add cooked pasta, tuna, peas, celery, and red onion to bowl, then use a spatula to thoroughly toss and mix ingredients together. Serve immediately or chill for 1 hour, then serve.

LEMON PEPPER SEASONING

LEMON PEPPER SEASONING 1/2 cup dried lemon peel 2 1/2 tbsp black pepper 1 tbsp onion powder 1 tbsp salt 2 tsp garlic powder In a small bowl mix together dehydrated lemon zest, black pepper, onion powder, salt, and garlic powder. Store prepared lemon pepper seasoning in a sealed container. Use as needed. RECIPE NOTES Recipe makes about 3/4 cup.

APPLE CINNAMON PANCAKES

APPLE CINNAMON PANCAKES APPLE TOPPING 2 apples any type, peeled, core removed, and cut into small pieces 2 tbsp butter 2 tbsp light brown sugar 1 tsp ground cinnamon 1/2 cup maple syrup OLD FASHIONED PANCAKES 1 1/2 cup all-purpose flour 3 tsp baking powder 1 tsp ground cinnamon 1 tsp salt 1 tbsp granulated sugar 1 1/4 cup milk 1 egg 3 tbsp butter unsalted, melted & cooled 1 tsp vanilla extract FOR THE APPLE TOPPING In a medium saucepan over medium heat, add butter, brown sugar, cinnamon, syrup, and chopped up apples. Cook for 3-6 minutes, stirring occasionally, until apples are soft. You can either set the heat to low or remove saucepan from heat and cover while preparing the pancakes. FOR THE OLD FASHIONED PANCAKES In a medium mixing bowl, sift together flour, baking powder, salt, sugar, and cinnamon until thoroughly combined. Set aside. In a large bowl, whisk together milk, egg, and vanilla. Slowly pour in the cooled melted butter, whisking vigorously. Slowly stir the dry ingredients into the wet ingredients, forming a smooth, fluffy batter. Spray a skillet with cooking spray and warm over medium heat. Scoop 1/4 cup of pancake batter into the pan, then use a spatula to gently spread the batter into a flat circle (about 4-5 inches wide). Cook pancake for 2-3 minutes or until bubbles appear along the sides. Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat until all the batter has been used. As pancakes are ready, serve with cinnamon apples on top.

BUTTER PECAN CAKE

BUTTER PECAN CAKE 2-2/3 cups chopped pecans 1-1/4 cups butter, softened, divided 2 cups sugar 4 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk FROSTING: 1 cup butter, softened 8 to 8-1/2 cups confectioners' sugar 1 can (5 ounces) evaporated milk 2 teaspoons vanilla extract Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Crescent Breakfast Casserole

Crescent Breakfast Casserole 1 lb roll pork sausage 2 cans refrigerated crescent rolls 4 eggs 1/4 tsp salt pinch pepper 1 cup sharp cheddar cheese, shredded 1 cup jack cheese, shredded 1/4 cup butter, melted 2 Tbl sesame seeds Preheat oven to 375° F In a pan cook pork until crumbled and no longer pink Remove sausage from pan and drain on a plate with paper towels In a medium size bowl whisk eggs with salt and pepper Add sausage into egg mixture Grease a 9x13 baking dish Press one roll of crescents into bottom of dish pinching closed any cut seams Pour sausage and egg mixture over crescent Put in the oven for 10 minutes Remove from oven and sprinkle cheeses on top Place second roll of crescents on top, again pinching closed any cut seams Spread melted butter over the top crescents and sprinkle with sesame seeds Bake for 10 more minutes until golden brown

Hershey's Best Brownies

Hershey's Best Brownies 1 cup butter or 1 cup margarine 2 cups sugar 2 teaspoons vanilla 4 eggs 3/4 cup cocoa 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup chopped nuts (optional) Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. Melt butter in microwave. Stir in sugar and vanilla. Beat in eggs, one at a time. Add cocoa, flour, baking powder and salt; beat until well blended. Stir in nuts, if desired. Pour batter into pan. Bake 30-35 minutes or until brownies begin to pull away from sides. Cool completely.

Spicy Cream Cheese Spread

Spicy Cream Cheese Spread 1 package of Cream Cheese in a block 8 oz 1 jar of Red Hot Jalapeño Jelly 1 package of Bacon Pieces 1 box of Wheat Thins Cut a block of cream cheese diagonally Place cut piece back to back forming a large triangle Spoon Red Hot Jalapeño Jelly ( or jelly of your choice) over triangle Top with bacon pieces ( these come in a bag approx. 2.5 oz, don't use bacon in a jar) Serve with Wheat Thins

OVEN BAKED FAJITA

OVEN BAKED FAJITA 1 pound boneless, skinless chicken breasts, cut into strips 2 Tbsp vegetable oil 2 tsp chili powder 1 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 tsp seasoned salt 1 (15 oz) can diced tomatoes with green chilies (Rotel) 1 medium onion, sliced 1/2 red bell pepper, cut into strips 1/2 green bell pepper, cut into strips Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Cream Cheese Chicken Tacos

Cream Cheese Chicken Tacos 1 pkg (8 oz.) cream cheese 2 clove garlic, minced 2 c deli rotisserie chicken, or leftover roast/baked chicken shredded 1 bunch green onion, thinly sliced 1/2 tsp salt 1/4 tsp pepper 1 c shredded cheddar cheese 10 medium corn tortillas canola oil for frying Preheat oven to 425 degrees While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain. Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted. Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined. Divide the chicken mixture evenly between each shell. Place the taco shells in a 9×13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.

One Pot Sausage and Shrimp with Rice

One Pot Sausage and Shrimp with Rice 1 pound of peeled and deveined uncooked shrimp 1 pound of smoked sausage sliced 1 small onion diced 2 cups of extra long grain rice uncooked 4 cups of low sodium chicken broth 2 cups of water 2 tablespoons of olive oil 2 tablespoons of butter 1 teaspoon of Lawry's Seasoned Salt Black pepper to taste In a large pot, sauté onions, sliced sausage and seasoned salt in olive oil and butter until onions are softened. Add uncooked rice to pot and sauté for 2-3 minutes. Add chicken broth and water to pan, bring to a boil, then cover and simmer about 30 minutes until rice is tender. Once rice is tender, stir in uncooked shrimp and let cook through, about 2-3 minutes. Season with black pepper and additional seasoned salt, if needed.

Seafood Stuffed Bell Peppers

Seafood Stuffed Bell Peppers 5 bell peppers 1 onion 1 stalk of celery 1 tablespoon olive oil 1 1/2 lbs ground beef or ground turkey 1 lb Small shrimp (91-130 count) 8 oz or more lump crab meat 1/2 cup bread crumbs 2/3 cup of chicken broth Chopped tasso or ham (optional) 1 cup shredded parmesan cajun seasoning 1 tsb liquid crab boil salt and pepper onion and garlic powders Diced one pepper, onion, and celery finely; put aside Bring a pot of salted water to a boil Add crab boil Slice remaining peppers in half and remove seeds Add peppers to boil water Boil for 4-5 mins Drain and allow them to cool Preheat oven to 350 degrees F Season and brown ground meat Drain and set aside in a bowl Using the same skillet, add 1 tablespoon of olive oil Saute veggies Add shrimp Season lightly Saute until shrimp start to blush. Be careful not to over cook Add shrimp and veggies to the ground meat Then the breadcrumbs and broth (ham and tasso if you're using it) Mix and taste Adjust seasoning if needed Add in cheese Gently fold in crab meat Stuff peppers and place into a greased baking dish Bake for 15-20 mins Garnish with grated parmesan cheese if you'd like

Smothered Okra with Sausage & Shrimp

Smothered Okra with Sausage & Shrimp 3 cups of okra 1 lb sausage (sliced) 1 lb shrimp 1 diced onion 1 diced bell pepper 1 clove of garlic (chopped or minced) 2 tablespoons butter 1/2 cup chicken stock 1 can diced tomatoes (drained) 2 T tomato paste 1 tsp onion powder 1 tsp garlic powder 1 T cajun seasoning 1 tsp Accent Slice sausage and bake in the oven with onion, pepper, and garlic for 7-8 mins Meanwhile, in a skillet, add okra and tomatoes and fry until slime is no longer visible Remove sausage and veggies from the oven and add it to the okra Stir in the tomato paste Pour in the stock Stir well, lower heat, and cover skillet with the lid leaving a small crack Cook for 20 or until liquid reduces Add in shrimp and cook for 5-7 mins. Be careful not to overcook. Serve over warm rice

Slow Cooker Honey Bourbon Chicken

Slow Cooker Honey Bourbon Chicken 6 boneless, skinless chicken thighs (cut into 1 inch pieces) 1/2 green pepper (sliced) 1 T onion powder 1 T Accent seasoning 1 T minced garlic 1 tsp minced ginger 1/2 tsp crushed red pepper flakes 1/2 cup ketchup 1 cup brown sugar 1/3 cup soy sauce 1/4 cup pineapple juice 3 T honey 1 T apple cider vinegar To thicken 1 T cornstarch 1 T water green onions for garnish Pat chicken dry well Season with onion powder and Accent Add green peppers and chicken to the slow cooker In a bowl, whisk all remaining ingredients together (Except green onions) Pour over chicken and peppers Cook on high for 3-4 hrs or on low 6-7 hrs Whisk cornstarch and water together Pour into the slow cooker and stir Garnish with green onions Serve with rice

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar (would use stevia for lower carb) 4 tbs ketchup 1/2 cup distilled white vinegar 1 tbs soy sauce 1 tsp garlic salt Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

BBQ Lil Smokies

BBQ Lil Smokies 2 packs LiL Smokies Jar of Grape Jelly Bottle of Mustard Put all of the ingredients in a crockpot all day long. Serve and enjoy!

2 INGREDIENT CHERRY CINNAMON DANISH PASTRY

2 INGREDIENT CHERRY CINNAMON DANISH PASTRY 2 tubes Grands Cinnamon Rolls 1 can Cherry pie filling Preheat oven according to package directions on the tube of cinnamon rolls. Remove rolls and place in a greased 9×13 inch baking pan Cover pan with a dish towel, place in warm place for about 40 minutes in order to let the cinnamon rise a little. With a tablespoon push down center of roll to make a bowl shape. Fill with 1-1 ½ Tbsp. of pie filling. Bake according to package directions.When done, remove from oven and transfer to cool sheet to cool. Drizzle icing over Danish.

Southwest Tuna Salad

Southwest Tuna Salad 2 (6 ounce) cans tuna, drained 1 (2 1/2 ounce) cans sliced black olives, drained and rinsed... 1 (4 ounce) cans diced mild green chilies, drained 1/4 cup green bell pepper, diced 1/4 cup red bell pepper, diced 1/4 cup white onions, diced or 3 green onions, sliced 2 tablespoons cilantro, minced (optional) diced fresh tomatoes (optional) or grape tomatoes, to taste (optional) Dressing 2 tablespoons mayonnaise (optional) 2 tablespoons sour cream (optional) 2 tablespoons fresh lime juice 1/2 teaspoon garlic salt 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/8 teaspoon ground black pepper Tabasco sauce, to taste ( this really enhances it) Mix salad ingredients together. Mix dressing ingredients together. Stir dressing into salad, mix well. This is great right away but if you let it sit in the refrigerator it will develop even more flavor.

Crabmeat Deluxe

Crabmeat Deluxe 1 lb. Back fin Crabmeat 1 Egg, beaten 1 cup Ritz Crackers, crushed 1 tsp. Yellow Mustard 2 tbsp. Fresh Lemon Juice 2 tbsp. Fresh Parsley, chopped 1 tsp. Old Bay Seasoning 1 tbsp. Worcestershire Sauce Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Bacon Potato Salad

Bacon Potato Salad 3 pounds small potatoes 1 & 1/2 cups ranch dressing 1/2 cup mayonnaise ... 1 cup of cooked & crumbled bacon 1 small yellow onion, diced 2 bunches green onions, diced 2 stalks of celery, diced Salt & pepper to taste Boil potatoes for about 20 minutes To test doneness, poke fork into a potato If fork slides out easily, potatoes are done cooking Drain and then cool potatoes on a baking sheet After cooled, cut potatoes into bite size pieces Place cut potatoes into a large bowl Add remaining ingredients and stir well

Easy Shrimp and Asparagus Bake

Easy Shrimp and Asparagus Bake 1 tablespoon ghee 1 tbsp coconut oil 3 garlic cloves 14 asparagus spears 20 large shrimp, shell removed & tail on Pre-heat oven to 375 F Smear ghee, coconut oil and minced garlic into a paste. Microwave until melted. Lay asparagus spears on a foil-lined rimmed pan and brush the spears with the melted ghee/garlic/oil mixture. Place pan on the middle rack of the pre-heated oven and bake for 5 minutes. Remove from oven. Add prepared shrimp to the pan and drizzle the remainder of the ghee/ garlic/oil mixture. Return the pan to the oven and continue roasting for 5 more minutes or until the shrimp is done. Serves 2

Hamburger Soup

Hamburger Soup 2 lbs ground beef 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon oregano 1/4 teaspoon basil 1/8 teaspoon seasoning salt 1 (2 ounce) package onion soup mix (for 3 or 4 servings) 6 cups boiling water 1 (8 ounce) can tomato sauce 4 carrots, cut up 1/2 cup corn 1 cup celery, sliced 1 cup elbow macaroni In a large saucepan, brown meat, drain excess fat. Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix. Stir in boiling water and tomato sauce. Cover and simmer for about 15 minutes. Meanwhile, prepare celery and carrots; Then add to simmering mixture with corn and continue to cook for 30 minutes. Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally. To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.

CHOCOLATE CRUMB BARS

CHOCOLATE CRUMB BARS 1 cup (2 sticks) butter or margarine, softened 1 3/4 cups all-purpose flour 1/2 cup granulated sugar 1/4 teaspoon salt 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips, divided 1 can (14 oz.) Sweetened Condensed Milk 1 teaspoon vanilla extract 1 cup chopped walnuts, optional Beat butter in a mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of a greased 9x13 baking pan; reserve remaining of mixture. Bake at 350 for 10 to 12 minutes or until edges are golden brown. Combine 1 cup morsels and sweetened condensed milk in a small, saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. Stir nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until centre is set. Cool before cutting.

Dorito Chicken Casserole

Dorito Chicken Casserole Mix together: 3 cups cooked and chopped chicken 1 large can cream of mushroom soup 1 can crushed tomatos 1 onion chopped 2 cups shredded cheese your favorite kind 1 bag of nacho cheese doritos In a 9x13 baking dish pour about 3/4 bag of nacho cheese Doritos. Squish them down with the palm of your hands. Then pour chicken mixture on top. Sprinkle with shredded cheese and bake at 180/350* for 45 mins

Honey Roasted Cashews

Honey Roasted Cashews 1 pound cashew nuts 3 tablespoons honey 1 tablespoon maple syrup 1 ½ tablespoon unsalted butter 1 teaspoon vanilla extract ¼ teaspoon cinnamon 1 teaspoon kosher salt 2 tablespoons sugar Preheat oven to 350°F. Line a baking sheet with aluminum foil. Place cashews into a large bowl and set aside. In a microwave-safe bowl, melt butter with honey and maple syrup, about 20-30 seconds. Remove from microwave and stir in cinnamon, vanilla extract, and salt. Pour mixture over top of cashews and toss until nuts are evenly coated. Spread cashews evenly over prepared baking sheet. Bake for 12 minutes, tossing cashews after 6 minutes then return to oven to finish roasting. After 12 minutes, take cashews out of the oven and toss with 2 tablespoons of sugar. Cool cashews directly on baking sheet. Store cashews in an airtight container.

Country Ham

Country Ham 1 ham, hock end* 1/4 cup brown mustard 2 cups dark brown sugar 2 cups crushed ginger snap cookies Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.) Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Heat oven to 350 degrees F. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. loosely pack on as much of the crushed cookies as you can. Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the roast rest for 1/2 hour before carving.

Shrimp, Sausage, & Potato Stew

Shrimp, Sausage, & Potato Stew 1 lb shrimp 1 lb smoked sausage (sliced, browned, and drained of grease) 1 onion 1 bell pepper 1/3 cup chopped green onion 1 celery 3-4 potatoes 1/2 cup all purpose flour 1/3 cup vegetable oil 4 cups shrimp stock* 1 T onion powder 1 T garlic powder 2 T liquid crab boil cajun spices to taste fresh parsley Heat oil in a pot Whisk in flour and 1 T cajun seasoning Continue to whisk on medium heat until roux is a dark peanut butter color Add in chopped onion, bell pepper, green onions, and celery. Stir in sausage and stock Add in onion and garlic powders Bring to a simmer and lower heat Cook, uncovered for 25 mins or until it no longer tastes of flour Peel and dice potatoes Add them to the stew and cook until tender Season to taste Toss shrimp in the crab boil and add to the pot Continue to simmer until shrimp are cooked Add in parsley Serve over warm rice Enjoy! Notes If stew is too thick, add more stock.

Seafood Cornbread Dressing

Seafood Cornbread Dressing Cornbread 1 cup all purpose flour 1 cup yellow cornmeal 1/3 cup vegetable oil 1 cup milk 1 large egg pinch of salt 1 tsp granulated sugar Dressing 1 pan Cornbread (crumbled) 1/2 of a 14 oz bag of classic herb stuffing mix (Pepperidge Farm brand) 1 lb shrimp (roughly chopped) 1/2 lb jumbo lump crab meat (if you love me, you won't buy that imitation crab for my recipe) 1 onion 1 bell pepper 2 celery stalks 1 T minced garlic 4 T melted butter 1 10 1/2 oz can Cream of Shrimp 2 cups chicken broth 1 T liquid crab boil 1 T onion powder 1 T garlic powder Cajun seasoning & black pepper to taste Cornbread Preheat oven 400 degrees F Mix all ingredients together well. Pour into a greased 9 inch pan or cast iron skillet Bake for 20-25 mins. or until a toothpick inserted in the center comes out clean. Dressing Preheat oven to 350 degrees F Finely chop onion, bell pepper, green onions, garlic, and celery. Use a food processor if you have one available. In a pan or skillet, saute veggies in 2 T of butter until tender. Add in the cream of shrimp and stir until heated Mix in the crab meat, seasoning, and liquid crab boil In a large bowl, add the crumbled cornbread, herb stuffing mix, and cream mixture. Add in remaining melted butter and broth. Mix well, taste, and adjust seasoning if needed. Fold in the raw shrimp. Pour mixture into a buttered 9x13 casserole dish. Increase oven temp to 375 degrees F Cover with foil and bake for 30 mins. Uncover and continue to bake for an additional 5-10 mins or until as brown as desired. Allow to cool for 10 mins.

Strawberry Delight

Strawberry Delight 1 13x9 white cake cut into cubes (Use my Easy White Cake recipe) 8 oz cream cheese (soften; don't you put it in the microwave! Let it sit out at room temp.) 15 oz container frozen, sweetened, sliced strawberries 2 tsp pure vanilla extract 14 oz can sweetened condensed milk 1 pint heavy whipping cream 3 T powdered sugar Spread cake cubes into a casserole dish or container Using an electric mixer, mix 4 oz of the cream cheese until smooth Pour in the condensed milk and mix well Add in the juice from the strawberries and 1 tsp of vanilla extract Mix until combined. Fold in the strawberries. Pour mixture evenly over the cake Now, mix the remaining half of cream cheese until smooth Slowly pour in the heavy cream and mix for 30 secs Add in the powdered sugar and vanilla. Whisk until stiff peaks form; about 2 minutes. Spread cream evenly over the crumbled cake mixture Cover dish with plastic wrap and refrigerate for 1 hour or until ready to serve.

Taco Lasagna

Taco Lasagna 1 1/2 lb ground meat (beef, turkey, or chicken) 2 T taco seasoning (recipe below) or 1 store bought packet 1 cup water 15 oz Salsa con Queso dip 1 can Rotel (drained) 6 large flour tortillas Shredded cheese of your choice fresh cilantro to garnish choice of toppings (sour cream, tomatoes, olives, etc.) Taco Seasoning 1 T chili powder 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cumin 1/2 tsp smoked paprika 1/4 tsp oregano 1 T seasoned salt 1 tsp cornstarch 1 tsp black pepper Preheat oven to 400 degrees F Brown ground meat and drain excess fat Stir taco seasoning and water into meat Cook until water is reduced and absorbed Pour in queso cheese dip and mix In a greased 13x9 baking dish, add tortillas to the bottom Evenly spread some of the meat mixture on top of the tortillas and cover with shredded cheese Continue layering until the dish is filled to the top ending with the shredded cheese. Bake, uncovered, for 15-20 mins or until cheese is melted Garnish with cilantro and choice of toppings

Rice and Gravy Steaks

Rice and Gravy Steaks 1 lb gravy steaks ( sirloin tip, eye of round, chuck steaks, etc. will work too) 1 T Worcestershire sauce 1/3 cup flour 1 T cajun seasoning 1 tsp onion powder 1 tsp garlic powder 1/4 cup canola oil 2 T butter 1 sliced onion 1/2 sliced bell pepper 3 T flour 2 cups beef broth cajun seasoning to taste 2 cups cooked, white rice Pour Worcestershire sauce on steaks and rub it in. Season the meat with 1 T of cajun seasoning Place the 1/3 cup of flour onto a shallow plate Season the flour with the onion and garlic powders Dredge each steak in the flour and shake off the excess. Heat the oil in a pan over medium high heat. Once, the oil heats up, add in the steaks. Brown the steaks on each side; about 1 min per side When the steaks are browned, place them on a plate and set aside. Add the butter to the same pan and allow it to melt Once the butter melts, add in the onions and bell peppers Saute until the onions begin to brown Sprinkle in the 3 T of flour and stir for 1 minute Pour in the beef broth while whisking to avoid lumps Bring the beef broth to a simmer Add the steak back into the pan Reduce the heat to low and cover the pan with a lid. Allow the meat and gravy to smother for about 1 hour or until the steak is tender (be sure to check often to prevent sticking.) Taste and adjusting seasoning as needed. Serve over warm rice.

Apple Cream Cheese Cobbler

Apple Cream Cheese Cobbler 2 8 oz blocks cream cheese softened 2 8 oz tubes crescent rolls 1 1/3 cup granulated sugar 1 T pure vanilla extract 21 oz can apple filling 1 T cinnamon 1 T brown sugar 1 T granulated sugar 1 tsp cinnamon 1/2 stick salted butter melted Preheat oven to 350 F Place cream cheese in a bowl Pour in sugar and vanilla extract Using an electric mixer, mix well Spray non-stick cooking spray in a 13×9 casserole dish Spread one tube of crescent rolls at the bottom of the dish Pour in the cream cheese mixture and spread evenly In a small bowl, stir the apples, 1 T of cinnamon, and 1 T of brown sugar together Layer the apple mixture evenly over the cream cheese layer Top the dish with the other tube of crescent rolls Brush or pour the butter evenly on top Mix the 1 T of granulated sugar with the 1 tsp of cinnamon and sprinkle it on top of the butter Bake uncovered for 35-45 mins or until golden brown Rest for 20 mins before serving

Pressure Cooker Southern Style Greens

Pressure Cooker Southern Style Greens 2-3 bunches greens of your choice washed and cut 1 lb smoked turkey necks 1 1/2 cup water 1 diced onion 1 T creole or cajun seasoning 1 tsp apple cider vinegar 2 T onion powder 1 T garlic powder Place the turkey necks into pressure cooker with the water* Close and lock lid Ensure that pressure releasing valve is locked Pressure cook on HIGH for 30 mins Unlock the pressure releasing valve Add in the remaining ingredients Close and lock lid Ensure that pressure releasing valve is locked Pressure cook on HIGH for 45 mins Unlock the pressure releasing valve Stir well Taste and adjust seasoning as needed. Enjoy! Recipe Notes *Use the minimum amount of water needed for your pressure cooker to work properly. See your pressure cooker manual for instructions. If you need to use more water than the recipe calls for, add more.

Boozy Rum Cake

Boozy Rum Cake Nuts 1 cup chopped walnuts or pecans 1 TBS brown sugar 1 tsp ground cinnamon 2 TBS rum optional Cake 1 stick salted butter softened 1 1/2 cup granulated sugar 1/2 cup vegetable oil 4 eggs room temp 1 tsp vanilla extract 1 tsp butter extract optional 2 cups cake flour or all purpose flour 1 TBS baking powder 3.4 oz box french vanilla pudding mix 1/2 cup whole milk room temp 1/2 cup rum light, dark, or spiced Nonstick cooking spray Extra flour for dusting Glaze 1 stick salted butter 1 1/4 cup sugar 1/3 cup water 1 tsp vanilla extract 1/3 cup rum light, dark, or spiced Nuts Mix all ingredients in a small bowl Set aside. Cake Preheat oven to 325 F Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess Pour the nuts into the bottom of the pan evenly; set aside In a mixing bowl, combine the butter, sugar, and vegetable oil Mix until well combined using an electric mixer; about 3-4 minutes. Add in the eggs one at a time mixing in between each addition Add in the extracts In a separate bowl, sift in the flour, baking powder, and pudding mix. Add half of the flour mix into the wet batter Pour in the milk Using the electric mixer, mix on a medium speed until the flour is no longer visible Add in the rest of the flour mix and the rum. Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl. Pour the batter into the Bundt pan on top of the nuts. Gently shake and tap the pan to evenly distribute the batter. Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool while working on the glaze. Glaze In a saucepan, melt the butter. Add in the sugar and water. Stir and bring the mixture to a rolling boil Lower the heat to simmer. Simmer for 6 minutes without stirring. Remove from heat. Add in the rum and vanilla extract* Using a skewer or uncooked spaghetti noodle, poke holes all over the cake. Slowly pour the glaze, a little at a time, over the cake. Allow the cake to cool to room temperature Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight) Flip the cake over onto a cake plate. Enjoy!

The CHEESIEST Macaroni and Cheese EVER

The CHEESIEST Macaroni and Cheese EVER 1 or 1 1/2 pounds elbow macaroni 4 qt chicken broth 2 TBS butter 12 oz can evaporated milk 1 cup half and half 1 tsp onion powder 2 tsp salt 2 tsp white pepper 1 cup shredded American cheese 1/2 cup shredded Colby Jack cheese 1 cup shredded Mozzarella cheese 1 cup shredded Muenster cheese 1/2 cup shredded Cheddar cheese Preheat oven to 375 F Pour broth in a large pot Bring to a boil Stir in the elbow macaroni and cook according to package instructions until al dente. Drain macaroni. Do NOT rinse. Pour macaroni back into the pot; heat off Stir in the butter until it melts Pour in the evaporated milk and half and half. Turn heat back on medium. Bring mixture to a simmer Add in the salt, onion powder, and white pepper. Stir in all of the American cheese and half of the rest of the cheeses EXCEPT the cheddar cheese. Once cheese melts, turn off the heat. Butter a 9×13* baking dish. Pour the macaroni into the dish in a single layer. Add the remaining cheese on top including the cheddar cheese. Bake for 30-35 or until the cheese is as brown on top as you’d like. Allow it to rest for 10 minutes.

LEMON BUTTER BAKED SHRIMP

LEMON BUTTER BAKED SHRIMP 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced (my addition) 1 packet of Good Seasons Italian all natural seasoning 1 1/2 lemon, sliced into circles 1 Tbs. dried parsley leaves 1 tsp. black pepper, ground In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish. Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that. Bake uncovered in the preheated oven for 15 minutes.

STUFFED ACORN SQUASH

STUFFED ACORN SQUASH 1 acorn squash, halved and seeded 4 tablespoons butter, divided 4 tablespoons brown sugar, divided 2 cups dry bread stuffing mix, divided 1 1/2 cups chicken broth, divided salt and pepper to taste garlic powder to taste onion powder to taste Preheat oven to 400 degrees F (200 degrees C). Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil. Bake in preheated oven for 60 minutes, or until squash is very tender.

SWEET & SOUR BRISKET

SWEET & SOUR BRISKET 4 pounds beef brisket 1 cup water 1 cup ketchup 1/2 cup white vinegar 2 onions, sliced 1 clove garlic, minced 3/4 cup brown sugar 1 tablespoon salt Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

SPAGHETTI SQUASH

SPAGHETTI SQUASH 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips For the fruit salsa: 1/2 cup kiwis diced 1 cup strawberries diced 1/2 cup raspberries halved if they're large 1/2 cup blueberries halved if they're large 1 tablespoon honey 2 teaspoons lime juice For the cinnamon chips 6 6-inch flour tortillas 1/4 cup melted butter 1/3 cup sugar 1 1/2 teaspoons ground cinnamon cooking spray For the fruit salsa: In a medium bowl mix together the kiwis, strawberries, raspberries, blueberries, honey and lime juice. For the cinnamon chips: Cut each tortilla into 6 wedges. Preheat the oven to 350 degrees. Coat a sheet pan with cooking spray and arrange the tortilla wedges in a single layer (you may have to bake these in batches) Brush the tortillas with the melted butter. In a small bowl combine the cinnamon and sugar and sprinkle it over the tortillas. Bake for 7-10 minutes until golden brown and crispy. Repeat the process with any remaining tortilla wedges. Serve the fruit salsa with the cinnamon chips.

Green Bean Salad

Green Bean Salad For the salad 1 pound green beans trimmed and cut into 2 inch pieces 1 cup cherry tomatoes halved 1/4 cup red onion thinly sliced 1/2 cup feta cheese crumbled 1/3 cup kalamata olives sliced 1/4 cup chopped fresh herbs such as dill, parsley, chives and/or basil For the dressing 1/4 cup olive oil 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon dried oregano salt and pepper to taste Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until just tender. Drain the green beans and place them in a bowl of ice water to cool. Place on a paper towel and pat dry. Add the green beans, tomatoes, onion, feta cheese, olives and herbs to a large bowl. In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano and salt and pepper. Pour the dressing over the vegetables and toss to coat, then serve.

One Pot Chicken and Shrimp Gumbo

One Pot Chicken and Shrimp Gumbo 3 tablespoons vegetable oil 1/3 cup all-purpose flour 2 red bell peppers ribs and seeds removed, chopped 1 medium onion finely chopped 2 cloves garlic minced 1 teaspoon dried oregano 1 tablespoon of tomato paste 4 cups chicken broth 1 tablespoon hot sauce optional Coarse salt and ground pepper 1 10 ounce package of frozen sliced okra 8 ounces smoked pre-cooked sausage such as andouille or kielbasa cut into 1/2 inch thick slices 4 cups of shredded chicken 1/2 pound of large shrimp In a large Dutch oven or heavy-bottomed pot, heat the oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper to taste. Cook, stirring occasionally, until vegetables have started to soften, 5 to 7 minutes. Add the chicken broth, tomato paste and hot sauce if using. Stir in the okra, chicken and sausage. Bring to a boil, then turn heat down to medium. Stir in the shrimp and cook for 2 to 3 minutes or until shrimp are pink and cooked through. Season with salt and pepper to taste and serve. NOTES Make Ahead: The vegetables can be prepared a day in advance.

Chicken Ranch Tacos

Chicken Ranch Tacos 8 small flour tortillas 3 cups warm cooked chicken cut into bite sized pieces 1 cup diced tomatoes 1 cup shredded romaine lettuce 3/4 cup cooked crumbled bacon 1 cup shredded cheddar cheese 3/4 cup of sour cream 1-2 tablespoons of ranch powder (start with 1 tablespoon and add more to taste) Mix together the sour cream and ranch powder, set aside. Alternatively you can use prepared ranch dressing. Warm the tortillas. Divide the lettuce and tomatoes evenly among the tortillas. Place the chicken on top of each tortilla. Divide the bacon and cheese evenly among the tortillas. Drizzle with ranch sauce (or prepared ranch dressing) and serve.

Jalapeno Popper Mac and Cheese

Jalapeno Popper Mac and Cheese 2 tablespoons butter 2 tablespoons flour 2 cups water 3 1/2 cups milk 1 pound short pasta such as cavatappi or elbow macaroni 3/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon black pepper 3 cups shredded white cheddar cheese can also use Monterey Jack or regular orange cheddar 1 cup white American cheese shredded or diced 2 ounces cream cheese 8 slices bacon cooked and crumbled 1/2 cup minced jalapenos fresh or pickled, remove seeds and veins to keep the heat level down 1 cup panko breadcrumbs 1/4 cup grated parmesan cheese 1/4 cup melted butter 2 tablespoons chopped cilantro additional bacon and jalapenos for garnish optional Melt the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds. Pour in the water and whisk until smooth and just thickened. Add the milk and whisk until combined. Stir in the macaroni, salt, garlic powder, onion powder and pepper, then bring the mixture to a simmer. Cook for 8-10 minutes, stirring occasionally, until pasta is done. Turn the heat to low, then stir in the cheddar, American and cream cheeses. Keep stirring until the sauce is smooth. Stir in the jalapenos and bacon. Preheat the oven to 400 degrees. In a medium bowl, mix together the panko breadcrumbs, parmesan cheese and butter. Sprinkle the mixture evenly over the macaroni. Bake for 10 minutes or until topping is light brown. Sprinkle with cilantro and serve, garnished with additional bacon and jalapenos if desired.

Mexican Chicken Soup

Mexican Chicken Soup 2 teaspoons olive oil 1/2 cup onion diced 2 stalks celery sliced 2 carrots peeled, halved and sliced 4 ounce can diced green chiles 2 cups cooked chicken diced or shredded 15 ounce can diced tomatoes do not drain 2 tablespoons taco seasoning 6 cups chicken broth 1 Russet potato peeled and diced salt and pepper to taste 1/2 cup corn frozen, fresh or canned 2 tablespoons chopped cilantro Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots and cook for 3-5 minutes or until softened. Add the green chiles, chicken, tomatoes, and taco seasoning to the pot, along with salt and pepper to taste. Stir to combine. Add the chicken broth and potato. Bring to a simmer. Cook for 20-25 minute or until potatoes are tender. Stir in the corn. Cook for 2-3 more minutes, then top with cilantro and serve.

Roasted Turkey Breast with Garlic and Herbs

Roasted Turkey Breast with Garlic and Herbs 6 lb bone in turkey breast I use a half breast 5 tablespoons butter softened 1 teaspoon minced garlic 1 tablespoon sage leaves finely minced 1 1/2 teaspoons rosemary leaves finely minced 1 tablespoon thyme leaves finely minced 2 tablespoons parsley finely minced 1 teaspoon salt 1/2 teaspoon pepper rosemary sprigs for garnish optional cooking spray Preheat the oven to 450 degrees F. Coat a baking dish with cooking spray. Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine. Loosen the skin of the turkey breast. Spread half of the butter underneath the skin of the turkey, and the other half of the butter on top of the turkey breast. Place the turkey in the baking dish. Bake for 15-20 minutes or until skin has just started to brown. Reduce the oven temperature to 350 degrees F. Bake for approximately 1 hour and 15 minutes, basting occasionally with pan juices. Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. The turkey can come out of the oven when the thermometer registers at least 160 degrees. Cover the turkey with foil and let it sit for 5-10 minutes, or until thermometer registers at least 165 degrees F. Garnish with rosemary and serve. NOTES If your turkey breast is larger or smaller than the size indicated in the recipe, you can adjust the cook time accordingly. Turkey breast cooks for approximately 20 minutes per pound. This recipe calls for a half turkey breast. If you use a full turkey breast, make double the herb butter mixture.

Dorito Casserole

Dorito Casserole 2 teaspoons olive oil 1 pound ground beef I use 90% lean 1/2 cup onion finely diced 1 packet taco seasoning 1 1/2 cups salsa 1 cup sour cream 2 cups shredded cheese I used cheddar and Monterey Jack 4 cups Dorito chips I used nacho cheese flavor 1/2 cup tomatoes diced 1/4 cup green onions sliced cooking spray sour cream, cilantro and other taco toppings for serving optional Preheat the oven to 375 degrees F. Coat a 2-3 quart baking dish with cooking spray. Heat the olive oil in a large pan over medium high heat. Add the beef and cook for 4-5 minutes or until just browned, breaking up the meat with a spatula. Add the onion and cook for an additional 3-4 minutes or until onion is translucent. Stir in the taco seasoning and red salsa. Simmer for 3-4 minutes. Remove the pan from the heat and stir in the sour cream. Lightly crush the Doritos. Spread 1/3 of the chips over the bottom of the prepared pan. Place 1/2 of the meat mixture on top of the chips, then add 1/3 of the cheese in an even layer. Repeat the process with another 1/3 of the chips, the rest of the meat, and 1/3 of the cheese. Add the remaining chips, then the final layer of cheese. Cover the baking dish with foil. Bake for 30 minutes. Uncover and bake for an additional 10-15 minutes or until cheese is melted and starting to brown. Sprinkle the tomatoes and green onions over the casserole, then serve. Top with additional taco flavorings such as sour cream, olives, etc. if desired.

Pork Tenderloin Marinade

Pork Tenderloin Marinade 2 1/2 pounds pork tenderloin 1/2 cup olive oil 3 tablespoons brown sugar 2 teaspoons Dijon mustard 3 tablespoons soy sauce 1 1/2 teaspoons lemon zest 1 tablespoon parsley leaves chopped 1 tablespoon thyme leaves chopped 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 teaspoons minced garlic Place the pork tenderloin in a bowl or resealable gallon sized bag. In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic. Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours. Grill, broil or saute the pork over medium high heat until a thermometer inserted into the center of the meat registers 145 degrees F. This typically takes about 15 minutes depending on the size of your tenderloins. Let the meat rest for 5 minutes, then slice and serve.

Hamburger Steak with Mushroom Gravy

Hamburger Steak with Mushroom Gravy For the steaks 1 tablespoon olive oil 1 1/4 pounds ground beef I use 90% lean 1/3 cup breadcrumbs 2 tablespoons onion finely minced 1 teaspoon Italian seasoning 1 tablespoon ketchup 2 teaspoons Worcestershire sauce 1 egg 1 teaspoon minced garlic 3/4 teaspoon salt 1/4 teaspoon pepper For the gravy 3 tablespoons butter 8 ounces sliced mushrooms I used cremini 1/2 cup onion chopped 1 teaspoon garlic minced 3 tablespoons flour 1 1/2 cups beef broth 1 tablespoon Worcestershire sauce 2 teaspoons low sodium soy sauce 1 tablespoon chopped parsley salt and pepper to taste For the steaks Heat the olive oil in a large pan over high heat. Combine the rest of the steak ingredients in a large bowl; stir until thoroughly mixed. Shape the meat into 4 equal sized oval shaped patties. Cook the meat for 4-5 minutes per side or until browned. Remove the steaks from the pan and cover with foil to keep warm. For the gravy Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste. Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds. Add the flour to the pan. Cook for 1 minute, stirring constantly. Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce. Add the hamburger steak back to the pan and toss to coat with the sauce. Cook for another 5-7 minutes or until warmed through. Sprinkle with parsley, then serve.

Chicken Stroganoff

Chicken Stroganoff 4 tablespoons butter divided 1 1/4 pounds boneless skinless chicken thighs fat trimmed, cut into 1 inch pieces 1/2 cup onion finely diced 8 ounces cremini mushrooms sliced 1 teaspoon garlic minced 3 tablespoons flour 1 1/2 cups chicken broth 1 teaspoon paprika 1/2 teaspoon Italian seasoning 1 tablespoon Worcestershire sauce 3/4 cup sour cream 12 ounces egg noodles 2 tablespoons chopped parsley salt and pepper to taste Cook the egg noodles in salted water according to package directions. Heat 2 tablespoons of butter in a large pan over medium high heat. Season the chicken with salt and pepper and add it to the pan in a single layer. You may need to work in batches. Cook the chicken for 4-5 minutes per side or until browned and cooked through. Remove the chicken from the pan and place on a plate. Cover with foil to keep warm. Melt the remaining 2 tablespoons of butter in the pan. Add the onions and mushrooms and cook for 5-7 minutes or until tender and browned. Season the vegetables with salt and pepper. Add the garlic and cook for 30 seconds. Add the flour to the pan, and stir to coat the vegetables. Cook for 1 minute. Add the chicken broth, paprika, Italian seasoning and Worcestershire sauce to the pan, stirring constantly. Cook for 3-4 minutes or until sauce is thickened. Stir in the sour cream. Add the chicken back to the pan and cook for 2-3 minutes until chicken is heated through. Top the stroganoff with parsley and serve with egg noodles.

Banana Pudding Cheesecake

Banana Pudding Cheesecake 1 (8-oz.) block cream cheese, softened 1/3 c. granulated sugar 1 c. heavy cream 1 tsp. pure vanilla extract 1 (3.4-oz.) package instant vanilla pudding mix 1 c. whole milk 1 prepared graham cracker crust 3 bananas, sliced, plus more slices for garnish 30 Nilla Wafers Whipped topping, for garnish Crushed Nilla Wafers, for garnish Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined. Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top. Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.) Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.

Cinnamon Raisin Bread

Cinnamon Raisin Bread (Not Bread Machine) 1 1⁄2 cups milk 1 cup warm water (must be between 110-115 degrees) 2 (1/4 ounce) packages active dry yeast 3 eggs 1⁄2 cup white sugar 1 teaspoon salt 1⁄2 cup unsalted butter, softened 1 cup raisins 8 cups all-purpose flour 2 tablespoons milk 1 cup white sugar 3 tablespoons ground cinnamon 2 tablespoons butter, melted (approx.) Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. Remove from heat. Let cool until lukewarm, about 120-125 degrees. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough. Knead the dough on a lightly floured surface for a few minutes until smooth. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough. Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough. Roll up tightly (the long way). The roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends and pinch bottom together. Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves. Let rise in warm place, uncovered, again for about an hour. Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from oven and let cool on rack. Take melted butter and spread over tops of loaves. After about 20 minutes, lay loaves on their sides and remove from pans. Allow to cool before slicing. Makes 3 loaves

CREAMY LEMON CHICKEN THIGHS

CREAMY LEMON CHICKEN THIGHS 6 chicken thighs 6 chicken drumsticks 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons ground paprika 2 tablespoons salted butter 4 sprigs fresh thyme leaves 2 cloves minced garlic 2 tablespoons all-purpose flour ½ cup white wine ½ cup chicken stock lemon, juiced ½ cup heavy whipping cream ¼ cup grated Parmesan cheese Preheat the oven to 400 degrees F (200 degrees C). Place chicken in a large bowl and coat generously with salt, pepper, and paprika. Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish. Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish. Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

Spinach Lasagna

Spinach Lasagna For the filling 1 tablespoon butter 24 ounces fresh spinach leaves 15 ounces ricotta cheese 2 eggs 3/4 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1/2 teaspoon salt plus more to taste 1/4 teaspoon pepper plus more to taste 1/2 teaspoon Italian seasoning For assembly 1 box lasagna noodles 24 ounce jar marinara sauce 2 cups shredded mozzarella cheese cooking spray 2 tablespoons chopped parsley For the filling Melt the butter in a large pan over medium high heat. Add as much spinach as will fit in the pan and cook until it wilts. Continue adding handfuls of spinach to the pan until it's all wilted. Season with salt and pepper to taste. Let the spinach cool slightly, then squeeze the excess water out of the spinach. Coarsely chop the spinach. Place the spinach, ricotta, eggs, Parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir to combine. For assembly Cook the lasagna noodles according to package directions. Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray. Spread a small amount of sauce on the bottom of the pan. Add a layer of noodles, then spread 1/3 of the cheese mixture over the noodles. Top the cheese mixture with 1/3 of the marinara sauce. Repeat the layers, ending with the marinara sauce. Cover the lasagna with foil, then bake for 45 minutes. Uncover the lasagna, then add the remaining 2 cups of mozzarella cheese. Bake for an additional 15 minutes or until cheese is melted and browned. Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.

Apple Fries

Apple Fries 3 large Granny Smith Apples peeled, cored and cut into wedges 3/4 cup milk I use 1% 1 cup flour 1 egg 1 teaspoon baking powder 1/2 cup + 2 tablespoons granulated sugar divided use 1 tablespoon cinnamon oil for frying 1 cup caramel sauce or caramel dip mint sprigs for garnish optional In a medium bowl, mix together the milk, flour, egg, baking power and 2 tablespoons of sugar. Stir until smooth. Place the remaining sugar and cinnamon on a plate; stir to combine. Heat 1 inch of oil in a pot to 350 degrees F. Dip each apple slice into the batter, then add to the pot of oil. Cook 4-5 apple slices at a time for 3-4 minutes or until golden brown, turning occasionally. Remove the apples from the oil and immediately roll in the cinnamon sugar mixture. Repeat the process with the remaining apples. Serve your apple fries immediately with caramel sauce. Garnish with mint sprigs

Ambrosia Salad

Ambrosia Salad 1 20-ounce can of pineapple chunks drained 1 11-ounce can of mandarin oranges drained 1 10-ounce jar of maraschino cherries drained 1 1/2 cups green grapes cut in half 1/2 cup flaked coconut 1 1/2 cups mini marshmallows 1 cup of heavy cream or 1 1/2 cups of whipped topping 2 teaspoons sugar 1 cup vanilla Greek yogurt Optional: 1/2 cup of chopped walnuts or pecans Optional garnishes: maraschino cherries mint sprigs, coconut Beat the heavy cream with a mixer just until stiff peaks form. Gently stir in the sugar. Alternatively, place the whipped topping in a medium bowl. Fold the yogurt 1/4 cup at a time into the whipped cream or whipped topping. Add the pineapple, oranges, grapes, coconut and marshmallows to the whipped cream mixture. Gently stir until the fruit is coated. Stir in the cherries and nuts if using. Serve immediately or cover and refrigerate until ready to serve. Garnish with additional cherries, coconut and mint sprigs if desired.

Chocolate Lasagna

Chocolate Lasagna For the crust 1 package Oreo cookies 6 tablespoons butter melted cooking spray For the cream cheese layer 8 ounces cream cheese softened 1/4 cup sugar 2 tablespoons milk or cream 1/2 teaspoon vanilla extract 1 1/2 cups whipped topping For the pudding layer 2 3.9 ounce packages of chocolate pudding mix 3 1/4 cups milk For the topping 1 bag miniature chocolate chips 3 cups whipped topping such as Cool Whip (thawed) For the crust Coat a 9"x13" pan with cooking spray. Place the Oreo cookies in a food processor and process until fine crumbs form. Transfer the Oreo crumbs to a bowl and pour in the butter. Stir until thoroughly combined. Firmly press the Oreo mixture into the bottom of the pan with your fingers or the bottom of a measuring cup. Freeze the pan for 10 minutes to set the crust. For the cream cheese layer Place the cream cheese in the bowl of a mixer. Beat until smooth and fluffy. Add the sugar, milk and vanilla extract and beat until smooth. Fold 1 1/2 cups of the whipped topping into the cream cheese mixture. Spread the cream cheese mixture in an even layer over the Oreo crust. Place the pan in the freezer for 10-15 minutes to chill. For the pudding layer Place the packages of chocolate pudding in a bowl and add 3 1/4 cups milk. Whisk until smooth and starting to thicken, 2-3 minutes. Spread the pudding in an even layer over the cream cheese layer. Place the pan in the freezer for 10-15 minutes to chill. For the topping Pipe or spread 3 cups whipped topping over the pudding layer. Sprinkle with chocolate chips. Cover the pan loosely and chill in the refrigerator for a minimum of 3 hours or up to 3 days. Cut into squares and serve. For the cleanest slices, place the pan in the freezer for 30 minutes prior to slicing.

Oreo Cookies and Cream Bars

Oreo Cookies and Cream Bars 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup unsalted butter 1 stick, softened 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 cup chopped Oreo cookies divided 1/2 cup white chocolate chips or chunks divided 1/2 cup semisweet chocolate chips or chunks divided Cooking spray Preheat oven to 350 degrees. Spray an 8 inch square baking pan with cooking spray. Line the pan with parchment paper, leaving excess on the sides to lift the bars out later. Spray the parchment with cooking spray. Combine the flour, baking soda and salt in a bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract, beating until incorporated. Scrape down the sides of the bowl with a spatula if needed. With the mixer on low, add the dry ingredients, mixing just until combined. Be careful to not overmix. Fold in half of the oreos, white chocolate and semisweet chocolate with a spatula. Transfer the dough to the prepared pan and press into an even layer Sprinkle the remaining oreos and chocolates over the top of the dough. Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. I tested these with a metal pan, if you use a glass pan it may take 5 minutes longer to bake. Transfer the pan to a wire rack and let the bars cool completely in the pan. Use the parchment overhang to lift the bars out and cut into squares for serving.

Blueberry Banana Bread

Blueberry Banana Bread 2 cups all purpose flour + 1 tablespoon to coat the blueberries 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup granulated sugar 1/4 cup butter softened 1 cup mashed ripe bananas 2 eggs 1/3 cup vanilla or plain yogurt 1 teaspoon vanilla extract 1 1/2 cups fresh blueberries plus more for the top of the bread (can substitute frozen although bread may be streaked blue) Cooking spray Preheat oven to 350 degrees F. In a medium bowl, combine the 2cups of flour, baking soda, and salt. Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until mixture is fluffy and well blended (about 1 minute). Add mashed banana, eggs, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Place the blueberries in a bowl with 1 tablespoon of flour and toss to coat. Gently fold blueberries into the batter. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Press additional blueberries into the top of the batter for decoration. Bake for 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan. Cool completely on wire rack.

Baked Apples

Baked Apples These baked apples are stuffed with an oatmeal brown sugar filling, then baked until tender and juicy. Add a scoop of ice cream on top for a simple yet satisfying dessert that everyone is sure to love! 6 apples such as Granny Smith, Pink Lady or Honeycrisp 1/2 cup apple juice 1/2 cup all purpose flour 1/2 cup packed brown sugar 1/2 cup rolled oats 1/4 teaspoon ground cinnamon 1/4 cup finely chopped walnuts pinch of salt 5 tablespoons unsalted butter melted Vanilla ice cream and caramel sauce for serving (optional) Preheat the oven to 375 degrees F. Pour the apple juice into the bottom of a large baking dish. Use a paring knife or melon baller to partially scoop out the inside of each apple. Arrange the apples in the baking dish. For the filling, put the flour, brown sugar, oats, cinnamon, walnuts and salt into a medium bowl, stir to combine. Pour in the melted butter. Using a fork, stir the ingredients until they are thoroughly combined. Spoon the filling into the cavity of each apple. Bake the apples for 40 minutes or until tender. Let cool for 5 minutes then serve, topped with vanilla ice cream and caramel sauce if desired.

Cranberry Muffins with Orange Glaze

Cranberry Muffins with Orange Glaze For the muffins 2 cups all purpose flour 3/4 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups buttermilk 1/4 cup butter melted 1 1/2 teaspoons orange zest 1 teaspoon vanilla extract 1 egg 1 1/2 cups fresh cranberries coarsely chopped cooking spray For the streusel 1/3 cup granulated sugar 1/4 cup all purpose flour 1/4 teaspoon cinnamon 1/4 cup butter cold, cut into small pieces For the glaze 1 cup powdered sugar 1 1/2 tablespoons orange juice For the muffin batter. Preheat the oven to 400° F. Coat a 12 cup muffin tin with cooking spray. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. In a medium bowl, whisk together the buttermilk, butter, orange zest, vanilla extract and egg. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cranberries. Spoon the batter evenly into the muffin tins. For the streusel. Place the sugar, flour and cinnamon in a bowl. Stir to combine. Add the butter and use two forks or a pastry blender to cut the butter into the flour mixture until a crumbly dough forms. Sprinkle the streusel mixture over the tops of the muffins. Bake the muffins for 16-18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack. For the glaze. In a small bowl, mix together the powdered sugar and orange juice. Drizzle the glaze over the muffins, then serve.

Jalapeno Cheddar Cheese Ball

Jalapeno Cheddar Cheese Ball 8 ounces of cream cheese softened 1/4 cup Medium Pace® Picante Sauce 2 cups of shredded sharp cheddar cheese 2 tablespoons of minced jalapenos seeds and ribs removed. Alternatively you can use 1/4 cup of minced green bell pepper for less heat. 1/2 cup minced cilantro divided use 1 cup of crushed tortilla chips Chopped tomatoes for garnish optional Place the cream cheese and Picante Sauce in a bowl and mix until thoroughly combined. You can use a spoon or a mixer for this step. Stir in the shredded cheddar cheese, jalapeno and 1/4 cup cilantro. Place the cheese mixture onto a large sheet of plastic wrap and shape it into a ball with your hands. Wrap the plastic wrap around the ball of cheese and refrigerate for at least one hour or up to one day. Just before serving, combine the crushed tortilla chips and remaining 1/4 cup cilantro on a plate. Remove the plastic wrap from the cheese ball and roll it in the tortilla chip mixture. Serve immediately, garnished with chopped tomatoes if desired.

Caramel Apple Dip

Caramel Apple Dip 1 8 ounce block cream cheese softened 1/3 cup sugar 1 16 ounce container caramel dip or thick caramel sauce 1/2 cup toffee bits Place the cream cheese in a medium bowl and beat with a mixer until smooth and creamy. Add the sugar and beat until thoroughly combined. Spread the cream cheese mixture into an even layer in a 3 cup serving dish. Pour the caramel dip or sauce over the cream cheese mixture. Spread into an even layer. Top with toffee bits and serve with sliced apples

Cherry Cheesecake Dip

Cherry Cheesecake Dip This 4 ingredient cheesecake dip is light, fluffy and so delicious! Serve with graham crackers and cookies for a fun appetizer or dessert. 1 8 ounce block cream cheese softened, can use light 1 7 ounce jar marshmallow cream 1 8 ounce tub whipped topping can use light 1 21 ounce can cherry pie filling Place the cream cheese in the bowl of a mixer and beat until smooth and creamy. Add the marshmallow cream and beat to combine. Add the whipped topping and beat until just combined. Spread the mixture into a 9 or 10 inch pie plate. Pour the cherry pie filling over the cheesecake mixture and serve with graham crackers and vanilla wafers. Dip can be made up to 1 day in advance.

Beer Brat Bites

Beer Brat Bites These beer brat bites are juicy bratwurst sausages that are grilled to perfection, then sliced and tossed in a beer glaze. An easy appetizer that's sure to be the hit of any holiday party! 1 package Johnsonville Bratwurst Sausages 1 12 ounce bottle beer 1/2 cup brown sugar 1 tablespoon Dijon mustard 1 tablespoon chopped parsley 2 teaspoons cornstarch Place the bratwurst sausages in the Sizzling Sausage Grill and cook until done. While the sausages are cooking, make the sauce. Place the beer and brown sugar in a pot over medium high heat; bring to a boil. Lower the heat and simmer for 10-15 minutes or until mixture is reduced and thickened. Whisk in the mustard until smooth. Whisk the cornstarch with 1 tablespoon cold water and pour into the beer mixture. Bring the beer to a boil and cook for 1 minute, stirring constantly, until sauce is thick. Slice the sausages into 1 inch pieces and add them to the pot with the sauce; toss to coat. Sprinkle with parsley and serve.

Cream Cheese Wontons

Cream Cheese Wontons ultra crispy cream cheese wontons are stuffed with the most delicious filling and are so easy to make. These cream cheese rangoons taste like they came from a restaurant! 24 wonton wrappers 8 ounces cream cheese softened 1/2 teaspoon sugar 1/2 teaspoon onion powder 1 egg beaten oil for frying 2 teaspoons minced chives optional Combine the cream cheese, sugar and onion powder. Stir until well mixed. Place a wonton wrapper on a flat surface and drop a teaspoon of the cream cheese mixture into the center. Brush the edges of the wonton with the egg. Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape. Repeat with the remaining wontons and cream cheese until all are filled. Heat 4 inches of oil in a deep pan to 350 degrees F. Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes. Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons. Sprinkle with chives and serve immediately with dipping sauce of choice. NOTES You can fold the wontons however you like, here is a guide on how to fold wontons 10 different ways. Be sure to use a frying thermometer to make sure your oil is at the correct temperature; if it's too hot the edges of the wontons could burn. I serve my cream cheese wontons with a side of sweet and sour sauce or Thai sweet chili sauce.

Cheesy Refried Beans

Cheesy Refried Beans 1 - 15 oz can black beans drained and rinsed 1 tbsp olive oil ¼ cup chopped onion 8 oz VELVEETA® diced 1 – 14.5 oz Mexican Style Ro*Tel® with Cilantro and Lime Juice In a medium skillet over medium high heat add olive oil. Add onions and cook until translucent. Add beans and Ro*Tel® with juice. With a potato smasher mash beans and Ro*Tel® to a rough puree. Add diced VELVEETA® and allow to melt. Serve.

Mexican Hot Chocolate

Mexican Hot Chocolate serves 3 or 4 3 cups milk 1 cinnamon stick 1/2 tablet Mexican Chocolate (such as Nestle Abuelita or Ibarra brand), broken into pieces Sugar to taste (optional) combine the milk and cinnamon stick in a medium saucepan and heat over medium heat until the milk is hot but not boiling. add chocolate and stir until melted. remove and discard the cinnamon stick, and sweeten with sugar, is desired.

Chile Con Queso

Chile Con Queso 1/2 medium onion finely diced ½ poblano seeds removed finely diced 2 tablespoons of butter 2 tablespoons of flour 1 to 2 cups of milk 6 cups of shredded cheese I used queso Chihuahua 1 – 15 oz diced tomatoes drained 1/2 cup of cilantro chopped 1 – 12 oz pkg of Chorizo optional Salt and pepper In a large saucepan oven over medium high heat cook chorizo until fully cooked. (if using) With a slotted spoon remove cooked chorizo and place on paper lined plate to drain. Wipe saucepan clean with a paper towel, return pan to medium high heat and add butter. Add onions and poblano and cook until translucent, about 5 minutes. Add flour to vegetables and stir to combine. Cook an additional 45 seconds. Add the milk and continue to cook on medium, whisking until sauce is thick, about five minutes. Reduce heat and slowly begin adding cheese to sauce, stir to combine until the cheese melts and add repeat until all cheese is added. Stir in tomatoes and cooked chorizo. Season with salt and pepper. Garnish with cilantro. If queso thickens add milk as needed until desired consistency. Serve warm with tortilla chips.

Fried Oysters

Fried Oysters 1 ½ cups milk 1 quart of oysters 2 dozen 1 cup flour 1 tablespoon Salt 1 tablespoon freshly ground Pepper 2 eggs Oil for frying Preheat oven to warm and line a baking sheet with paper towels. Pour 1 cup of milk in large bowl, add oysters and soak. Over medium high heat in a large skillet add oil. Beat eggs with remaining ½ cup of milk. In another bowl combine flour, salt and pepper. Dredge each oyster in seasoned flour, dip into egg mixture and roll again into seasoned flour mixture. Fry in batches, try not to overcrowd skillet and fry 2-3 minutes on each side or until golden brown. Place on baking sheet to drain, keep warm in oven until ready to serve.

Crispy Dogs

Crispy Dogs Yield 12 Serves A San Antonio treat the crispy dog is addicting! A hot dog, stuffed with cheese, wrapped in a tortilla and lightly fried is a Texas treat you must try! 12 corn tortillas 12 hot dogs 8 ounces cheddar cheese, sliced into thick matchsticks Toothpicks Oil for frying With a paring knife make an incision down the center, lengthwise to each hot dog, being careful not to cut all the way through. Stuff each hot dog with sliced cheese. Roll the hot dog in a tortilla and use toothpicks to secure. In a skillet, heat up 1 inch of oil over medium-high heat. Once the oil is heated light fry each crispy dog, about 30 seconds on each side until crispy and lightly browned. Place on paper towel lined plate to drain. Serve warm with mustard or salsa.

Slow Cooker Barbacoa de Cachete (Beef Cheeks)

Slow Cooker Barbacoa de Cachete (Beef Cheeks) Yield 8 Serves Barbacoa de Cachete made in the slow cooker is the ultimate plan ahead meal to enjoy with family and friends. Seasoned with cumin and bay leaves the results are juicy, tender and flavorful beef cheeks that can easily be shredded with a fork to be enjoyed in tacos. For Barbacoa: 6 pounds (2 pkg) of Rumba Meats Beef Cheekmeat 1 tablespoon cumin 1 tablespoon salt 4 teaspoons pepper 1 bay leaves 4 garlic cloves 1 onion, sliced For Pickled Cabbage: 1 cup water 1 cup red wine vinegar 1 heaping tablespoon sugar 1 clove garlic, finely minced 1 teaspoon salt 1/4 teaspoon black pepper 1 jalapeno, sliced 1 head red cabbage, sliced thinly 3 red bell peppers, sliced For Barbacoa: Place cheek meat along with all ingredients in slow cooker with 4 cups of water. Cover and cook on low for 6 hours. After 6 hours carefully remove meat, shred with a fork then return to slow cooker. Serve on warm corn tortillas topped with pickled cabbage. For Pickled Cabbage: In a large bowl whisk together water, vinegar and sugar until sugar is mostly dissolved. Stir in garlic, salt, pepper and sliced jalapeno. Add thinly sliced cabbage and bell peppers, stir to evenly coat. Cover and let sit on the counter for 3-4 hours. Stir then place in the fridge until chilled (at least 1 hour).

Shrimp Pico Rice Skillet

Shrimp Pico Rice Skillet 2 tablespoons olive oil 1 small onion 3 oz., chopped 3 cloves garlic chopped 1 jalapeño pepper seeded and diced 2 cups of White Rice 1 14.5 oz. can diced tomatoes 3 cups chicken or vegetable broth 1 teaspoon cumin 1 teaspoon salt ½ teaspoon pepper 1 lb. shrimp peeled and deveined ½ cup cilantro chopped Lime wedges Preheat oven to 350 degrees. In a cast iron skillet or ovenproof skillet, heat olive oil over medium-high heat. Add onion, garlic and jalapeno to skillet and cook until onions are translucent and jalapenos are softened, stirring often, about 3-4 minutes. Add rice, stir and continue to cook for 2 minutes. Stir in tomatoes, broth, cumin, salt and pepper. Bring to a boil. Carefully transfer skillet to oven; bake for 15-20 minutes. Carefully remove skillet from oven, place shrimp over rice, and return to oven. Bake for 5-7 minutes, or until shrimp are opaque. Sprinkle with cilantro and serve with lime wedges.

Dill Dip

Dill Dip Dill dip is a creamy herb flavored snack that pairs perfectly with potato chips and vegetables. Best of all, it's ready in just 5 minutes! 1 1/2 cups sour cream can use low fat 1/2 cup mayonnaise can use low fat 1 tablespoon dried parsley 2 tablespoons dried minced onion 2 tablespoons dried dill weed 1 1/2 teaspoons seasoning salt fresh or dried dill weed for garnish Place the sour cream, mayonnaise, parsley, onion, dill weed and seasoning salt in a bowl. Stir until combined. Serve immediately or cover and store in the refrigerator for up to 2 days. Sprinkle with fresh or dried dill for garnish before serving. Serve with Boulder Canyon chips and cut vegetables.

Taco Pinwheels

Taco Pinwheels These taco pinwheels are made with chicken, taco seasoning, cream cheese and peppers, all rolled up inside tortillas. An easy make-ahead party appetizer! 6 large tortillas burrito size 8 ounces cream cheese softened 2 tablespoons taco seasoning 1 cup shredded cheddar cheese 1 cup cooked shredded chicken 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1/4 cup chopped cilantro guacamole or salsa for serving. In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined. Add the chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined. Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla. Roll up tightly. Repeat the process with the remaining tortillas. Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day. Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

Chocolate Fruit Dip

Chocolate Fruit Dip This chocolate fruit dip is a creamy and delicious treat that's made with melted chocolate, cream cheese and whipped cream. Chocolate dip is perfect for after school snacks and parties! 1 cup chocolate chips 8 ounces cream cheese softened 1 cup powdered sugar 1 teaspoon vanilla extract 1 1/2 cups whipped heavy cream or whipped topping 1 tablespoon chocolate sprinkles Place the chocolate chips in a medium bowl; microwave in 30 second increments until chocolate is melted. Place the cream cheese, powdered sugar and vanilla extract in a bowl and beat with a mixer until smooth and fluffy. Pour the melted chocolate into the cream cheese mixture and beat until well combined. Gently fold the whipped cream into the chocolate mixture until thoroughly combined. Spoon into a serving bowl. Top with sprinkles, then enjoy.

Cajun Shrimp Dip

Cajun Shrimp Dip 1 lb raw shrimp peeled and deveined (leave the tails on 3 shrimp for garnish) 1 tablespoon butter 1/2 cup red and/or green bell pepper finely diced 1 teaspoon minced garlic 1 1/4 teaspoons Cajun seasoning salt and pepper to taste 8 ounces cream cheese softened 1/2 cup sour cream 1 teaspoon lemon juice 1/3 cup parmesan cheese finely grated 1 1/2 cups shredded mozzarella cheese divided use 2 tablespoons green onions sliced diced red and green bell pepper for garnish optional cooking spray Preheat the oven to 400 degrees F. Coat a small skillet or baking dish with cooking spray. Set aside the 3 whole shrimp with tails on for garnish. Chop the remaining shrimp into 1/2 inch pieces. Heat the butter in a large pan over medium heat. Add the shrimp, including the 3 reserved shrimp. Cook for 2 minutes. Add the bell peppers, garlic and Cajun seasoning to the pan. Cook for an additional 2 minutes or until shrimp are pink and opaque. Season with salt and pepper to taste. Remove the whole shrimp from the pan and set aside. Pour the shrimp and pepper mixture into a bowl along with the cream cheese, sour cream, lemon juice, parmesan cheese and 3/4 cup mozzarella cheese. Stir to combine gently. Spread the shrimp mixture into the prepared pan and top with remaining mozzarella cheese. Bake for 15-20 minutes or until dip is golden brown and bubbling. Garnish with reserved shrimp, peppers and green onions, then serve.

Fried Okra

Fried Okra 1 pound fresh okra pods 1 1/2 cups buttermilk 1 cup all purpose flour 1/2 cup cornmeal 3 teaspoons salt 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/2 teaspoon pepper vegetable oil for frying 2 tablespoons chopped parsley optional Heat 3 inches of oil in a deep pot to 375 degrees F. Remove the stem ends of the okra. Slice each okra pod into 3/4 inch thick pieces. Place the okra slices in a bowl along with the buttermilk; toss to coat evenly. Place the flour, cornmeal, salt, paprika garlic powder and pepper in a medium sized bowl. Stir to combine. Dredge each piece of okra in the flour mixture, making sure it's coated evenly. Repeat the process with the remaining okra pieces. Fry 10 pieces of okra at a time for 3 minutes or until golden brown. Sprinkle with parsley if desired, then serve.

Shrimp Ceviche

Shrimp Ceviche This shrimp ceviche recipe is fresh shrimp marinated with cucumber, red onions, cilantro, avocado and diced jalapenos. It takes just minutes to make and is full of bold and zesty flavors. 2 pounds shrimp cooked or raw (I use cooked) 1/2 cup red onion thinly sliced 1 jalapeno ribs and seeds removed, then minced 3/4 cup cucumber diced 1 cup Roma tomatoes seeded and diced 3/4 cup cilantro leaves chopped 1 avocado peeled, seeded and chopped 1/2 cup lime juice use 3/4 cup of lime juice if you're using raw shrimp, use 1/2 cup if you're using cooked shrimp 1/4 cup lemon juice 1/3 cup orange juice salt to taste tortilla chips for serving For cooked shrimp Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl. Pour the lime, lemon and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat. Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving. Serve chilled with tortilla chips if desired. For raw shrimp Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly. Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine. Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving. Serve chilled with tortilla chips if desired.

OLD FASHIONED ITALIAN STUFFED ARTICHOKES

OLD FASHIONED ITALIAN STUFFED ARTICHOKES 4 artichokes or 1 per person 3/4 cup ricotta cheese 2 cloves garlic minced 1 cup fresh breadcrumbs 1/2 cup grated Parmesan 1/4 cup chopped parsley 1 T olive oil 2 T butter 2 T lemon juice salt and pepper Mix together bread crumbs, garlic, cheese, parsley, and salt and pepper. Stir into ricotta until well combined. Wash and trim your artichokes by slicing off the stem and the tops and removing as much of the choke as you can with a spoon.. After trimming, place in a bowl of water and lemon juice to keep them from browning. Then, stuff as much of the filling as you can in between the petals and in the center. Drizzle with oil and steam in a large pot with a steamer basket for 30 -45 minutes, or until a knife goes through the center with little resistance. Place in a baking sheet, drizzle melted butter over the tops and place under a broiler for 5 minutes. Serve and enjoy!

Slow Cooker Sausage and Potato Casserole

Slow Cooker Sausage and Potato Casserole 32 oz hash browns bagged, defrosted 14 oz sausage kielbasa, thawed, cut into bite size pieces 1 onion diced 2.5 c cheese cheddar and/or mix of jack 10.5 oz cream of chicken 1 c milk Add defrosted hash browns, kielbasa, onion, and 2 c of your cheese into a greased crockpot. Mix together gently. In a separate bowl whisk together your cream of chicken soup and milk. Then pour this over your hashbrown mix. Sprinkle remaining cheese over the top of everything and close lid. Cook on high for 3 hours or on low for approx 5 hours.

Poblano Pinto Beans

Poblano Pinto Beans 1 tablespoon vegetable oil 1 medium onion diced 2 fresh poblano chile peppers stemmed, seeded, and diced 1 cup reduced-sodium chicken broth 1 teaspoon kosher salt 1 teaspoon oregano 2 15 ounces can pinto beans, rinsed and drained 3 tablespoons lime juice In a large skillet, heat oil over medium heat. Add onion and chile peppers; cook and stir for 1 minute. Add broth, salt, and oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in beans; cover and cook for 15 minutes more. Stir in lime juice.

Cucumber Melon Agua Fresca

Cucumber Melon Agua Fresca 4 cups honeydew peeled, seeded and diced 2 cucumbers peeled, seeded and diced 1/4 cup coarsely chopped fresh mint leaves 1/2 cup sugar Place the honeydew, cucumber, sugar, mint and 2 cups water into a blender. (you can do this in batches) Process until smooth, taste and adjust sweetness if desired. Strain and serve over ice.

Carne Guisada

Carne Guisada 3 lbs. Sirloin 2 Tbsp. olive oil 4 Tbsp. flour ¾ cup water 1 clove garlic mashed 1 tsp. ground cumin ½ tsp. chili powder Salt and pepper to taste 1 can 11 oz. beef broth (50% less sodium) 8 to 10 flour tortillas warmed Sour cream cheese and pico de gallo (optional) s Cut beef into ¾-inch cubes. In large nonstick skillet or stock pot, sauté beef until brown, over MEDIUM heat. Add oil and flour and toss with beef until flour is brown. Add water and spices, stirring well. Add beef broth and reduce heat to MEDIUM-LOSimmer approximately 30 minutes until beef is tender. (If sauce seems too thin, add a bit more flour to desired consistency.) Spoon Carne Guisada into warm flour tortillas. Garnish with sour cream, cheese and pico de gallo, as desired.

Salsa Verde (Green Salsa)

Salsa Verde (Green Salsa) 1 1/4 lbs tomatillos*, husked 1 jalapeno**, stem removed (before or after roasting) 2/3 cup chopped yellow onion, rinsed under water to remove harsh bite 1/4 cup chopped cilantro 1 clove garlic, minced 1/2 tsp salt, or to taste 1/2 - 1 tsp sugar, to taste 1 Tbsp fresh lime juice 3 Tbsp water, then more as desired Move oven rack about 4-inch below broiler element, preheat broiler to high heat. Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper). Rotate veggies to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer. Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan). Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.

Red Beans and Rice

Red Beans and Rice 1 lb. dried red kidney beans, picked over 1 1/2 cups water, plus more for soaking beans 13 oz. Andouille sausage, sliced about 1/3-inch thick* 1 Tbsp olive oil 1 large yellow onion, diced (2 cups) 2 large celery ribs, sliced (1 cup) 1 medium red bell pepper, chopped (1 1/4 cups) 4 garlic cloves, minced (1 1/2 Tbsp) 2 tsp chili powder 1 tsp ground cumin 1/2 tsp paprika 1 tsp oregano 1/2 tsp thyme 1/8 tsp cayenne pepper, or to taste (optional) 1 (32 oz) carton low-sodium chicken broth (4 cups) 1/4 cup each chopped fresh parsley and green onions 2 cups white rice, cooked according to package directions Salt and freshly ground black pepper Add beans to a large bowl, pour in enough water to cover beans by 2-inches. Let soak at least 8 hours or overnight, then drain. Heat oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally, until slightly browned, about 5 minutes. Transfer to a plate lined with paper towels, leave rendered fat in pan (there should be about 2 Tbsp). Add onion, celery and bell pepper, saute 3 minutes. Add garlic, chili powder, cumin and paprika, saute 1 minute longer. Pour in chicken broth, 1 1/2 cups water, drained beans, oregano, thyme, cayenne pepper and return sausage to pot. Season with salt to taste (you should only need about 1/4 - 1/2 tsp). Bring mixture to a light boil over medium-high heat. Reduce heat to low, cover and simmer until beans are tender, stirring occasionally, about 1 1/2 - 2 hours. Stir in parsley and green onions. Serve mixture warm with prepared rice.

Cottage Cheese Jello Salad

Cottage Cheese Jello Salad 1 can(s) crushed pineapple (well drained) 1 pt cottage cheese 3 oz package of jello any flavor 10 oz carton of cool whip Gather together your 4 ingredients. Sprinkle dry jello out of box over the top and mix. Fold in the cool whip. Mix pineapple and cottage cheese together and chill. (Gram says that the lime jello or orange pineapple were her favorite)

Cherry Pie Bars

Cherry Pie Bars Serves 24 For the almond brownies 1/2 c. salted butter 2 c. light brown sugar, packed 1/2 tsp. cinnamon 2 eggs, beaten 1 c. flour 1/2 c. almond flour 1 tsp. baking powder For the topping 4 c. cherry pie filling 1/2 c. Amaretti cookies, crushed 2 tbsp. flour 2 tbsp. brown sugar 1/4 tsp. cinnamon 3 tbsp. butter, melted For the almond brownies Preheat oven to 350° and grease a 9" x 13" pan with baking spray. In a large saucepan over medium heat melt the butter. Add the light brown sugar and cinnamon and stir to combine. All of the liquid should be absorbed. Stir until you notice liquid bubbling around the edges. Remove from heat and pour into a large mixing bowl. Stir in the beaten eggs until completely incorporated. Add the flours and baking powder and stir to combine. Press the mixture into the 9x13 pan evenly and place in the oven. If topping: Bake for 25 minutes or until just set. Remove from the oven and let cool for 5 minutes. While it is cooling make the amaretti crunch topping if using. If not topping: Bake for 30-35 minutes until fully set. For the topping In a bowl, stir together the crushed Amaretti cookies, flour, brown sugar and cinnamon with a fork. Pour in the melted butter and stir until all of the dry ingredients are moistened. Evenly spoon the pie filling onto the brownies. Sprinkle the amaretti crunch topping on the pie filling. Bake in the oven for 10 minutes. Allow the brownies to completely cool before serving.

Strawberry Creme Pie

Strawberry Creme Pie 1 Graham Cracker Pie Crust 1 3.4 oz. Box of Jell-O Strawberry Creme Instant Pudding 1 3/4 c. Milk Whipped Topping (regular sized tub) 1/2 c. Strawberries, chopped and more for garnish Unwrap the pie crust and set it aside. In a large bowl whisk together the pudding mix and the milk for two minutes. It should be somewhat thick. Place in the refrigerator for five minutes. Fold in shopped strawberries and 1 c. of whipped topping. Spread evenly into the pie crust and freeze for 15-20 minutes. Top with the remaining whipped topping and spread evenly. Add strawberries for garnish. Refrigerate or freeze until ready to serve.

Quick Fruit Cobbler

Quick Fruit Cobbler 1 c. + 2 tbsp. all purpose flour 2 1/2 tbsp. sugar 4 tbsp. dark brown sugar, firmly packed 1/4 tsp. cinnamon 1/2 c. butter, melted (I use salted) 1 can of fruit pie filling (e.g. cherry, apple, peach, blueberry, etc.) Preheat oven to 350°. Place all of the dry ingredients together in a large bowl and stir them to combine. Pour the melted butter into the dry ingredients and stir with a fork to combine. It will turn into large crumbs. Pour the pie filling into an 8x8 or 9x9 pan and then evenly sprinkle the crumbs over the top to cover completely. Bake in the oven for 30 minutes. Let cool for 5-10 minutes and serve warm with some ice cream.

Italian Chicken Burger

Italian Chicken Burger makes four 1/4 burgers 1 lb. ground chicken 3/4 tsp onion powder 1/4 tsp fresh ground black pepper 1 tsp italian seasoning 1/2 tsp oregano 3-4 cloves of garlic, minced fresh mozzarella cheese your favorite marinara sauce, heated fresh basil, sliced into ribbons 4 buns/rolls, toasted Preheat grill or grill pan. In a large bowl combine the first six ingredients and mix using your hands. Form into four patties using your hands or a hamburger press. Cook burgers completely through, about 10-20 minutes. Cover them with a slice of fresh mozzarella cheese and allow to melt. Remove from grill or grill pan and place on bun. Top with marinara sauce and basil and enjoy.

S'mores Muffins

S'mores Muffins 2 c. all-purpose flour 1/4 c. sugar 1/2 c. dark brown sugar 2 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon 1 tsp. vanilla 1 c. milk 1/2 c. oil 2 eggs 3/4 c. mini chocolate chips 3/4 c. Jet-Puffed Mallow Bits Cinnamon-Sugar Preheat oven to 400° and line muffin pan with liners. In a large bowl add the first seven dry ingredients and stir together with a fork making sure to break up the brown sugar completely. Form a well in the center of the dry ingredients and add all of the wet ingredients. Stir together until completely combined and minimal lumps remain. Stir in the chocolate and marshmallows. You can reserve some of the marshmallows and chocolate and sprinkle them on the tops of the muffins before baking as I did. Sprinkle the tops of the muffins with some cinnamon-sugar. Place the pans in the oven and bake for 16-18 minutes or until a tester comes out clean. Cool the muffins in the pan for 5 minutes and then transfer to a wire rack to finish cooling or enjoy still warm.

Cauliflower Bacon Salad

Cauliflower Bacon Salad 1 head cauliflower, cut into florets 3 hard-boiled eggs, diced 1/2 cup sharp cheddar cheese, grated 1/4 cup bacon, cooked and crumbled Dressing: 1/2 cup mayonnaise 1/2 cup Greek yogurt or sour cream 1/2 tablespoon cajun seasoning, we used Old Bay 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper, to taste In a small bowl, whisk together mayonnaise and Greek yogurt, and season with cajun seasoning, red pepper flakes, salt and pepper. Place cauliflower, hard-boiled eggs, cheddar cheese and bacon in a large bowl. Pour dressing over cauliflower mixture and toss until everything is evenly coated. Place serving bowl in refrigerator for at least 15-20 minutes, or overnight, giving flavors a chance to build.

ALMOND JOY BROWNIE BITES

ALMOND JOY BROWNIE BITES 1 boxed brownie mix 1/2 cup mini chocolate chips 1/2 cup sweetened condensed milk 1 1/4 cup sweetened coconut flakes 4 tbsp powdered sugar 42 unsalted almonds Preheat oven to 350 degrees F. Prepare brownie mix as directed on box. Fold in 1/2 cup of mini chocolate chips. In a small bowl combine sweetened condensed milk, coconut, and powdered sugar. Mix well. Spray a mini muffin tin well with cooking spray. Layer with 1/2 tsp brownie batter, 1/2 tsp coconut mixture, almond, and 1 tsp of brownie batter. Re-spray muffin tin between each batch. Bake 8-10 minutes. Remove from oven and leave in pan for 2-3 minutes, then remove from pan to cool on wire rack till cool.

COCONUT M&M COOKIES

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

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE 1 box Chocolate Fudge cake mix, plus ingredients needed to prepare (eggs, oil, water) 1/2 cup butter 8 oz cream cheese, softened 1/2 cup creamy peanut butter 1/2 tsp vanilla extract 3 1/2 to 4 cups powdered sugar 1/2 cup chocolate chips 1 cup miniature chocolate peanut butter cups, halved Preheat oven to 350 degrees F. Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9×13 cake pan, DO NOT BAKE – set aside. Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy. Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups. Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired!

DING DONG PIE

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

PEANUT BUTTER BOTTOMED CHOCOLATE MOUSSE PIE

PEANUT BUTTER BOTTOMED CHOCOLATE MOUSSE PIE 1 (9inch) graham cracker crust For the Peanut Butter Bottom: 1 2/3 cup peanut butter morsels (found by the chocolate chips) 2/3 cup heavy cream 2 tbsp corn syrup 1 tsp vanilla extract For the Chocolate Mousse: 1 (3.4oz) box instant chocolate pudding mix 1 cup cold milk 8 oz. frozen whipped topping, thawed 1/4 cup mini chocolate chips To make the Peanut Butter Bottom: Combine the ingredients for the bottom in a microwave safe bowl and heat on 50% power for 1 minute, stir and heat for another 30 seconds on 50% power, until the mixture is smooth. Reserve 1/4 cup of the mixture and pour the rest into the graham cracker crust. Place in the freezer for 10 minutes. To make the Chocolate Mousse: Whisk together the chocolate pudding mix with 1 cup cold milk until smooth. Fold in the thawed whipped topping until fully combined. Pour mixture over the peanut butter layer and use the remaining peanut butter mixture to drizzle over the top. Sprinkle with the mini chocolate chips. Freeze for at least 10 minutes or refrigerate for at least 30 minutes, then slice and enjoy!

5 MINUTE BROWN SUGAR GLAZED CARROTS

5 MINUTE BROWN SUGAR GLAZED CARROTS 3 (14.5oz) cans Sliced Carrots, drained 1/4 cup butter 1/4 cup brown sugar 1 tsp cinnamon 1/4 tsp salt Drain the sliced carrots and set aside. In a large skillet combine the butter, brown sugar, cinnamon and salt over medium heat. Stir until mixture is combined and slightly bubbling. Add in the carrots and stir to coat, cooking an additional 2 to 3 minutes. Serve warm and enjoy!

2 INGREDIENT SPICED MUG CAKE

2 INGREDIENT SPICED MUG CAKE 1 box Spice Cake Mix* 1 box Angel Food Cake Mix Whisk the powdered mixes together in a large bowl. Store the dry mix in an airtight container. To Make Cake: Combine 3 tablespoons of mix and 2 tablespoons of water in a coffee mug and whisk together. Microwave on high for 1 minute. Top with whip cream or ice cream if desired. Enjoy! NOTES *You can switch up the flavors by switching out the spice cake mix for any other flavor of cake mix you want.

CREAMY HOT CHIPOTLE DIP

CREAMY HOT CHIPOTLE DIP 1 cup mayo 8 oz. cream cheese, softened 2 cups shredded monterey jack cheese 2 tbsp chipotle peppers in adobo sauce, diced 2 tsp garlic powder 1/4 cup cilantro, chopped 1 tbsp lime juice Preheat oven to 350 degrees F. Combine the mayo, cream cheese, 1 1/2 cups monterey jack cheese, chipotle peppers and garlic powder in a bowl and stir until combined. Pour into a 2 quart casserole dish or pie pan. Bake for 20 minutes. Remove from oven and stir in the cilantro and lime juice until evenly incorporated. Top with the remaining cheese and bake for an additional 3 to 5 minutes. Serve hot with Food Should Taste Good Sweet Potato Tortilla Chips. NOTES *To microwave instead of bake, combine all ingredients except cilantro and lime juice in a microwave safe dish and cook on HIGH for 3 minutes. Stir in cilantro and lime juice and cook an additional 2 minutes on HIGH. Stir and serve immediately.