Strawberry Cobbler

Strawberry Cobbler For the Strawberry Filling 8 cups strawberries, quartered 3/4 cup sugar 2 Tbsp lemon juice 1 Tbsp corn starch For the Topping 1 1/2 cups all-purpose flour 1/3 cup sugar 1/3 cup brown sugar 1 1/2 tsp baking powder 1/2 tsp salt 1 stick butter, cut into small pieces 1/3 cup boiling water Additional Topping, optional 1 1/2 tsp sugar Preheat oven to 375° and spray a 3 quart baking dish with a non stick spray right before filling with strawberries. For the Strawberry Filling Remove stems and rinse. Cut into quarters and place in a large mixing bowl. Sprinkle with sugar, lemon juice, and corn starch. Stir and let sit for 5 minutes. Pour strawberries into prepared baking dish. For the Topping In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together. Using a pastry blender, or a fork, mix butter into flour mixture until crumbly. Pour boiling water into flour mixture and stir until combined. Spoon mixture over strawberries and spread gently over strawberries making sure to cover completely. Sprinkle additional sugar on top of batter. Bake uncovered for 50-60 minutes or until topping is cooked thoroughly and has started to brown. Serve warm topped with vanilla ice cream.

Cherry Pineapple Dump Cake

Cherry Pineapple Dump Cake 1 (21 ounce) can cherry pie filling or 1 (21 ounce) can blueberry pie filling 1 (15 ounce) can crushed pineapple, undrained 1 (18 ounce) box yellow cake mix, dry 1 cup chopped nuts 1 cup margarine In greased 9x13" pan, dump pineapple. Spoon pie filling on top. Dump dry cake mix on top and spread evenly. Sprinkle nuts on top. Slice margarine and place evenly on top. Bake at 350 deg for 1 hour. Cool and eat.

Lemon Blueberry Poke Cake

Lemon Blueberry Poke Cake For The Lemon Cake 1 box Lemon Supreme cake mix, 1 cup water 3 large eggs 1/3 cup vegetable oil For The Blueberry Filling 3 cups blueberries, divided 1/3 cup sugar 3 tsp lemon juice 7 Tbsp water, divided 2 Tbsp corn starch For The Lemon Cream Cheese Frosting 8 oz cream cheese, softened 1/2 cup butter, softened 2 tsp lemon juice 2 tsp lemon zest 3 cups powdered sugar For The Lemon Cake Make lemon cake according to package directions and once removed from the oven, poke holes throughout the top of the cake with the end of a wooden spoon. While cake is baking, make the blueberry filling. For The Blueberry Filling Heat a saucepan over low/medium heat. Stir 2 cups of blueberries, sugar, lemon juice, 3 tablespoons water into pan and bring to a boil. Let boil for 3-4 minutes, then add remaining 1 cup of blueberries. Stir. In a small bowl, mix 4 tablespoons water and corn starch together. Add to blueberries and stir. Continue cooking until sauce thickens. Remove from heat and let cool. Once cooled, spread onto the top of the cake and, using the end of a wooden spoon, gently poke the filling into the holes that were previously made. Cover with plastic wrap and place in fridge to chill (this makes frosting the cake over the blueberries easier if the cake has been chilled). For The Lemon Cream Cheese Frosting In a medium mixing bowl, mix cream cheese, butter and lemon juice until light and fluffy. Stir in lemon zest. Gradually add powdered sugar, one cup at a time, until desired consistency is obtained. Frost chilled cake and garnish with lemon slices and blueberries.

Cheesy Baked Potato Casserole

Cheesy Baked Potato Casserole 8-10 potatoes, boiled, peeled 3/4 cup chopped onions 1 Tbs minced garlic 1 10.5 oz can cream of chicken soup 1/2 cup butter, melted 16 oz sour cream 1/2 tsp Slap Ya Mama seasoning 1 tsp salt 1/2 tsp pepper 3 cups cheddar cheese, chopped into small cubes, divided Instructions In a large dutch oven, add rinsed whole potatoes, with skins on, to pot. Bring to a boil and cook until fork tender, about 25-30 minutes. Drain water and let potatoes cool enough to handle, then remove skin. Preheat oven to 350° and spray a 13 x 9 baking dish with non stick spray. Set aside. In a large mixing bowl, stir soup, sour cream, butter, onions, garlic, seasoning, salt and pepper until well combined. Add 2 cups of cheese cubes, stir. Cut potatoes into large bite size pieces and add to mixing bowl. Stir until well coated. Spoon into baking dish and top with remaining cheese cubes, grated cheese can be used instead. Bake for 50 minutes or until cheese is melted and starting to brown. Remove from oven and enjoy!

HONEY CORNBREAD CHICKEN

HONEY CORNBREAD CHICKEN 2 lbs chicken - drumsticks or bone-in thighs 2 tablespoons butter 2 tablespoons honey 1 tablespoon old bay seasoning - or more 2 cups cornbread stuffing mix - ground medium fine Heat oven to 350 degrees If cornbread mix has large chunks crush them down. Rub seasoning onto chicken evenly (use more seasoning if needed) Grease a dish to bake chicken Melt butter with honey and brush chicken with about half of the honey/butter Take cornbread and coat chicken Add chicken to baking dish and drizzle remaining butter mixture over chicken Bake for 50 - 60 minutes (or until chicken gets to 165 degrees and a nice golden brown) Take out of oven and leave to cool for 5 minutes

EASY SHEPHERDS PIE

EASY SHEPHERDS PIE 1 tablespoon vegetable oil 1 pound ground beef 1 medium onion - diced 3 cloves garlic - minced 1 teaspoon House Seasoning Blend 1 teaspoon dried thyme 1 teaspoon dried Rosemary 2 tablespoons flour 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1 cup beef broth 1 cup frozen peas and carrots 4 cups mashed potatoes - prepared 1 cup shredded cheddar cheese Preheat oven to 350 degrees. Heat vegetable oil in a skillet over medium high heat. Add ground beef, onion, garlic, House Seasoning Blend, thyme and Rosemary; cook until beef is cooked through. Drain excess fat from the pan. Stir in flour. Add tomato paste, Worcestershire sauce and beef broth. Bring to a boil, reduce heat and simmer for 10 minutes. Stir peas and carrots into the beef mixture. Add cheddar cheese to prepared mashed potatoes. Spread potatoes on top of beef mixture. Bake for 15 minutes or until potatoes are lightly browned.

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE Ingredients- 1 can of sweetened condensed milk 1 8 ounce tub of cool whip 1/3 cup of lemon or lime juice 1 8 ounce package of cream cheese. Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie. After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately. On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half

Slow Cooker Ground Beef Barbecue

Slow Cooker Ground Beef Barbecue 3 pounds lean ground beef 1 large onion, chopped 2 cloves garlic, minced 5 stalks celery, finely chopped 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 tablespoon cider vinegar 2 tablespoons prepared mustard 1/4 cup firmly packed brown sugar 3 1/2 cups ketchup Place ground beef in a large skillet over medium heat, and cook until brown, breaking up the meat as it cooks, about 15 minutes. Drain excess grease. Place the cooked meat, onion, garlic, celery, salt, black pepper, cider vinegar, mustard, brown sugar, and ketchup into a slow cooker, and stir to combine. Set the cooker on Low, and cook for 6 to 8 hours.

STRAWBERRY DESSERT

STRAWBERRY DESSERT Serve with whipped cream on top! 2 Betty Crocker Sugar cookie mixes 16 ounces softened cream cheese 2 cups sugar 1 to 2 cups whipped cream or cool whip 2 or 3 lbs. strawberries washed and sliced Strawberry glaze - you can buy it in jars, box mixes or make it using cornstarch Whipped Cream for topping Preheat oven to 375. Prepare the cookie mixes with the butter and egg as the directions on the bags say to. Spread in a Texas sheet cake pan (like 10x15 I think) to make the crust. Bake at 375 for about 15 minutes or until golden brown. Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust. Then mix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for about four hours or more. Serve with whipped cream on top!

Pork Tenderloin, the Best Ever

Pork Tenderloin, the Best Ever 2 1/2 lbs pork tenderloin 1/2 teaspoon salt 1/8 teaspoon pepper 1 -2 tablespoon flour ( to dredge Tenderloin) 1 -2 tablespoon olive oil 1 (40 g) packages Lipton Onion Soup Mix 1 (10 3/4 ounce) cans cream of mushroom soup 2 cups hot water Pre-heat oven to 375 degrees F. Trim as much of the fat off as you can. Season with Salt& Pepper. Roll tenderloin in flour and coat well. Heat olive oil in cast iron skillet. Brown the tenderloin on all sides. Mix the soups together with the hot water. Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible. Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).

Fresh Strawberry Muffins

Fresh Strawberry Muffins 1/2 cup butter, softened 3/4 cup sugar 1 egg... 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk 1/2 tsp vanilla 1 1/2 cups chopped strawberries 3 tsp sugar 1/2 tsp cinnamon Cream butter and sugar. Add egg and mix well. Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries. Spoon batter into muffin pans. Combine sugar and cinnamon and sprinkle over muffins. Bake at 400º for 20-25 minutes. Makes one dozen muffins.

Loose Meat Sandwiches

Loose Meat Sandwiches 1 lb. ground beef 1 medium onion, finely diced 1 T. my house seasoning (will post at the bottom) 1 beef bullion cube 1 C. water 1/2 (overflowing) tsp. Worcestershire sauce 1/2 heaping tsp. mustard powder good pinch of salt 4 hamburger buns 4 slices American cheese pickles (optional) Brown the ground beef in a skillet over medium high heat and using the back of a wooden spoon, break up the meat into smaller pieces. Drain the grease and again break up the meat. Add in the onions and cook for 2-3 minutes, reduce the heat to medium and add in the bullion cube and the water. Cook until the bullion cube is dissolved. Add in the Worcestershire sauce, house seasoning, mustard powder and salt. Stir together and cook till water is just about gone. Heat the buns for a few seconds in the microwave. Place a good amount of meat on the bun, top with a slice of cheese and a tad more meat. Add a slice or two of pickles if using. I prefer them, but my husband is not a fan of pickles in any form. House Seasoning: Equal parts garlic powder, onion powder and black pepper. Store in an airtight container. I always have a big glass container of this by my stove.

Spicy Beef and Noodles

Spicy Beef and Noodles 3 lbs ground beef 1 cup red onion, chopped small 4 cloves garlic 2 tsp Slap Ya Mama® seasoning 1 tsp cumin 1 tsp pepper 4 Tbs butter 4 Tbs flour 2 1/2 cups beef broth 1 22.6 oz can cream of mushroom soup 1 4 oz can diced jalapeños 1 10 oz can Rotel® 2 cups sour cream, plus more for topping 1 lb egg noodles In a large dutch oven, add ground beef, onions, garlic, seasonings and pepper. Cook until done. Drain and leave meat in strainer temporarily. Melt butter over low/medium heat, then sprinkle with flour and stir for 1-2 minutes. Pour beef broth into butter mixture, whisk until smooth and starts to thicken up, then add soup. Stir. Add diced jalapeños and Rotel®. Return ground beef to pan and stir until combined. Lower flame to simmer. Stir in sour cream to meat mixture right before serving. Cook pasta according to package directions. Drain and rinse pasta once cooked. Add noodles to bowl, top with spicy beef mixture and a dollop of sour cream.

Ground Beef Chile Relleno Casserole

Ground Beef Chile Relleno Casserole 4 large poblano peppers, roasted, seeded 1 lb ground beef 1/2 medium onion, chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp pepper 1/2 tsp crushed red peppers 1 1/2 cups Monterey Jack cheese, shredded 1 1/2 cup sharp cheddar cheese, shredded 1 cups Pepper Jack cheese, shredded 1 1/2 cups half & half 1/3 cup all-purpose flour 5 eggs Roast the Poblano Peppers Preheat oven to 450° and line a baking sheet with foil and spray with a non stick spray. Wash and dry peppers and place poblano peppers on baking sheet. Roast until peppers are charred and skin are blacken and bubbly, making sure to turn a few times. Approximately 20-25 minutes. Once peppers have finished roasting, remove from oven and carefully place in a glass bowl. Cover with plastic wrap and let cool for about 15 minutes. When cool enough to handle, remove skins, slice in half lengthwise and rinse to remove seeds. Pat dry. For the Chile Relleno Casserole In a large frying pan, brown ground beef, onions and garlic. Add crushed red peppers, pepper and cumin. Once ground beef is thoroughly cooked, drain grease and return to pan. In a 2 1/2 quart baking dish, spray with a non stick spray. Place a layer of peppers in the bottom, then 3/4 cup of Monterey Jack cheese, 1/2 of the ground beef mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup of sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese. In a small mixing bowl, whisk half & half, eggs and flour together. Pour on top of pepper mixture. Bake uncovered at 350° for 30-35 minutes. Add remiaining 1/2 cup of cheddar cheese on top and pop back in the oven for 15 more minutes or so. Once cheese has browned a bit, remove from oven and enjoy with your favorite side dishes like refried beans, rice, etc.

Pineapple Cake

Pineapple Cake For the Pineapple Cake 1 cup sugar 1/2 cup butter softened 2 eggs 1 1/2 cups all purpose flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/2 cup milk 4 slices pineapple canned, cut into 1/2 in pieces, reserve juice Additional pineapple slices and cherries. For the Pineapple Syrup 1/2 cup pineapple juice 1/2 cup sugar Preheat oven to 350° and grease and lightly flour a 8 inch bundt pan. For the Pineapple Cake In a medium mixing bowl, beat butter and sugar together, then add eggs and beat until well incorporated. Using another mixing bowl, whisk flour, baking powder, baking soda and salt together. Next, add flour mixture to the wet ingredients, alternating with the milk. Mix until well blended. Cut pineapple slices into 1/2 inch pieces and gently fold into batter. Take additional pineapple slices and cut each into 4 pieces and lay in bottom of bundt pan along with the cherries (this step is totally optional). Pour cake batter over pineapples and cherries and bake for 45 minutes. Remove from oven and let cool for 5 minutes. For the Pineapple Syrup In a small sauce pan, heat pineapple juice and sugar stirring constantly until boiling. Turn pineapple cake onto a cake plate and pour pineapple syrup over cake.

Fried Egg Grilled Cheese Sandwich

Fried Egg Grilled Cheese Sandwich 4 eggs 4 slices of bread, thick Texas style 4 slices cheese, I used Colby jack and pepper jack Butter Salt & Pepper Butter one side of each piece of bread, set aside. In a frying pan, melt a little butter over low heat. Fry eggs so the yokes are cooked how you like them. Add salt and pepper to taste. Once done, remove from flame. In a separate frying pan, add a slice of bread, buttered side down. Add a slice of Colby jack cheese. Top with two fried eggs. Add a slice of pepper jack cheese on top of the eggs. Top with another piece of bread, buttered side up. Cover pan with a lid and cook until cheese is melted and bread is golden brown on both sides.

Jalapeno Cream Cheese Dip

Jalapeno Cream Cheese Dip 16 oz cream cheese 2 4 oz cans diced green chilies 1 4 oz can diced jalapenos 3 cups pepper jack cheese grated 1/4 tsp garlic salt 1/4 cup cheddar cheese grated Green onions Sliced jalapenos In a large mixing bowl, mix together on medium speed, cream cheese, diced green chilies, jalapenos, pepper jack cheese, garlic salt until nice and creamy. Pour mixture into a glass pie plate that is microwaveable. Microwave for 5-6 minutes on high until the center is hot and edges are bubbling. If needed, put back in microwave and cook for 30 second at a time until center is hot. Garnish with green onions, sliced jalapenos and cheddar cheese. Serve with tortilla chips.

Garlic Cheese Toast

Garlic Cheese Toast 1 cup butter, softened 1 cup grated Parmesan cheese 1/2 - 1 tsp garlic salt 8 -10 pieces Texas toast In a medium mixing bowl, beat butter until creamy. Add grated Parmesan cheese, garlic salt and mix until well incorporated. Spread a thick layer of butter mixture on one side of bread. Place each piece of bread, buttered side down, in a skillet over medium heat. Cook until browned, approximately 1 1/2 minutes or a few seconds longer. Enjoy!

BBQ Smoked Sausage Bites

BBQ Smoked Sausage Bites 2 14 oz packages Smoked Sausage 2 cups Sweet Baby Ray's® barbecue sauce Cut each sausage link into bite size pieces. Put into a bowl and pour barbecue sauce over the top of the sausage bites. Stir until well coated. Cover with lid and refrigerate until ready for the barbecue. Turn BBQ flame to low. Spray a flat grilling pan, that is safe to use on the grill, with non stick spray. Place smoked sausage bites into pan and grill until done, turning frequently.

Extra Crispy Jalapeño Lime Chicken Strips

Extra Crispy Jalapeño Lime Chicken Strips 3 chicken breasts, boneless, skinless, cut into thin strips 1 cup buttermilk 2 eggs, lightly beaten 1 cup flour 6 cups crushed jalapeño lime corn chips, chips are from Costco Vegetable oil for frying When ready to fry chicken strips, in a large cast iron pan, or large frying pan, heat oil over medium heat. Mix buttermilk and eggs together in a bowl. Set aside. Add chips to a large baggie and coarsely crush. Pour onto a plate or into a bowl. Set aside. Cut each chicken breasts into thin strips and place into a large size baggie with the flour. Shake to coat. Remove a few strips at a time and place in the buttermilk mixture. Place chicken strips onto plate with crushed jalapeño lime chips. Press to coat and then place a few strips at a time into the heated oil and cook for about 3-4 minutes on each side or until golden brown on both sides and internal temperature reaches 170°. Remove and place on a plate lined with paper towels and place into oven on 170° to keep hot until ready to serve.

Chicken Fried Steak Bites

Chicken Fried Steak Bites 6 medium cube steaks, cut into 1 1/2 inch squares 1 cup buttermilk 2 eggs 1 Tbsp hot sauce 3 cups flour, divided 2 tsp Slap Ya Mama® seasoning 2 tsp garlic salt 1 tsp pepper 2 tsp onion powder 1 tsp crushed red peppers 1 Tbsp parsley flakes 1-2 cups vegetable oil Using an electric skillet, or large cast iron pan, heat oil to 375°. Cut cubed steaks into 1 1/2 inch squares and place on plate lined with paper towels to soak up excess liquid. As you cut steak into squares and fill the plate, add another layer of paper towels and continue stacking steak bites with paper towels in between layers to absorb excess liquid and pat dry. While the oil is heating up, add 1 1/2 cup of flour into a large baggie. Add the remaining 1 1/2 cups of flour in another large baggie plus add all the spices and seasonings, seal and shake to mix. In a medium mixing bowl, whisk eggs, hot sauce and buttermilk together. Once the oil is ready, pat dry bites again and place about 10 steak bites into the baggie with the plain flour, seal and shake to coat. Next add the bites to the egg mixture, next into the baggie with the flour and seasonings, then into the skillet. Fry until golden brown on both sides. Once the first batch is cooked, place on a plate lined with paper towels and place into a preheated oven at 175° to keep warm while the rest of the steak bites are being cooked. Repeat the coating process for the remaining steak bites. For best results, make sure to coat the steak bites right before going into the skillet. Serve with your favorite gravy.

Lemon Pepper Chicken Wings

Lemon Pepper Chicken Wings 4 lbs chicken wings 1/4 cup vegetable oil 1 tsp salt 1 tsp pepper 1/2 cup butter, melted 2 Tbsp lemon pepper 1 Tbsp lemon juice Preheat oven to 400° and line a baking sheet(s) with foil. Generously spray with a non stick spray. Set aside. Pat dry chicken wings with paper towels and place in a large mixing bowl. Season with salt and pepper then add oil. Toss to coat. Place wings on baking sheet(s) and bake for 35-40 minutes, turning after 20 minutes. In a small mixing bowl, add lemon pepper and lemon juice to melted butter, stir. Once wings are done baking and temperature has reached 165°, remove wings from oven and brush both sides with lemon pepper sauce. Turn on broil and place wings back in the oven. Broil for a few minutes, making sure they do not burn. Carefully remove from oven and enjoy.

Grilled Cajun Lemon Shrimp

Grilled Cajun Lemon Shrimp 1 lb fresh large shrimp, peeled and deveined (I used Argentine Red shrimp) 2+ lemons 1 tsp Parmesan cheese 1 tsp brown sugar 1 tsp garlic salt 1 tsp Slap Ya Mama® seasoning 1/4 tsp black pepper 1/4 tsp smoked paprika 1/4 tsp basil 1/4 tsp chili powder Clean grill, spray with a non stick spray and turn grill to medium/high. Whisk all seasoning ingredients together and place in a small baggie. Pat dry shrimp and place a few shrimp at a times into baggie. Seal and gently shake to coat. Remove and place on a plate. Repeat for remaining shrimp. Place shrimp on skewers, squeeze lemon juice to both sides of shrimp as they grill, and grill for approximately 3-4 minutes on each side until the shrimp no longer translucent. Remove from grill, squeeze additional lemon juice on shrimp, if desired, and enjoy. *If using wooden skewers, soak in water for approximately 30-35 minutes prior to using so they won’t burn while on the grill.

Strawberry Lemonade Cream Cheese Poke Cake

Strawberry Lemonade Cream Cheese Poke Cake For the Strawberry Cake 1 box strawberry cake mix 1 3 oz box strawberry flavored jello 3/4 cup vegetable oil 1 cup warm water 3 eggs For the Lemonade Cream Cheese Filling 2 8 oz pkgs cream cheese 3/4 cup frozen lemonade concentration 5 oz can evaporated milk 1 3.4 oz box lemon instant pudding and pie filling 1 8 oz container cool whip Optional: sliced strawberries and lemon slices For the Strawberry Cake Preheat oven to 350° and spray a 9 x 13 glass baking dish with a non stick spray. Set aside. In a large mixing bowl, beat cake mix, jello, eggs, oil and water until well incorporated. Pour into prepared baking dish and bake for 39-42 minutes or until tooth pick inserted comes out clean. While cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake. Let cool completely. For the Lemonade Cream Cheese Filling In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy. Pour lemonade concentrate into cream cheese and beat until well blended. In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds. Add pudding mix to cream cheese mixture and beat until well incorporated. Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie. Squeeze filling into each hole and then spread the remaining filling mixture over the top of the cake. Cover with plastic wrap, chill for 4 hours and then top with cool whip and sliced strawberries and lemon wedges before serving.

Homemade Fry Bread

Homemade Fry Bread 2 cups unbleached flour 1/2 cup nonfat dry milk powder 3 teaspoons baking powder 1/2 teaspoon salt 4-1/2 teaspoons shortening 2/3 to 3/4 cup water Oil for deep-fat frying Butter, honey and lemon juice, optional Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each. In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.

Easy Sauteed Green Beans

Easy Sauteed Green Beans 1 pound fresh green beans, trimmed 1/2 cup water 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon pepper Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4-6 minutes. Drain. In now empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1-2 minutes. Sprinkle with salt and pepper.

Shredded Green Chili Beef

Shredded Green Chili Beef 2 large sweet onions, halved and thinly sliced 4 tablespoons packed brown sugar, divided 1 tablespoon paprika 1-1/2 teaspoons salt 1 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon pepper 1 boneless beef chuck roast (about 3 pounds) 2 tablespoons canola oil 1 can (28 ounces) green enchilada sauce Mashed potatoes, optional Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next six ingredients; coat beef with mixture. In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with two forks. Return to slow cooker; heat through. If desired, serve over potatoes.

Sausage Stroganoff

Sausage Stroganoff 8 ounces uncooked wide egg noodles 1 pound bulk pork sausage 8 ounces sliced fresh mushrooms 1 medium onion, chopped 2 garlic cloves, minced 1/4 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon paprika 1-1/2 cups beef broth 1 cup sour cream Chopped fresh parsley Cook noodles according to package directions. Set aside. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in flour, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn off heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.

Easy Stuffed Poblanos

Easy Stuffed Poblanos 1/2 pound Italian turkey sausage links, casings removed 1/2 pound lean ground beef (90% lean) 1 package (8.8 ounces) ready-to-serve Spanish rice 4 large poblano peppers 1 cup enchilada sauce 1/2 cup shredded Mexican cheese blend Minced fresh cilantro, optional Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Prepare rice according to package directions. Add rice to meat mixture. Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. If desired, top with cilantro. Test Kitchen tips Prepared Spanish rice adds so much flavor with so little effort! If you have leftover Spanish rice, use about 2 cups cooked rice for the filling. Bell peppers would also work in this recipe.

Buckeye Pie

Buckeye Pie Crust: 1-1/4 cups chocolate wafer crumbs 1/4 cup sugar 1/4 cup butter, melted Filling: 1 package (8 ounces) cream cheese, softened 1 cup creamy peanut butter 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream Ganache: 1/3 cup semisweet chocolate chips 2 tablespoons half-and-half cream 2 tablespoons chopped salted peanuts Preheat oven to 350°. In a small bowl, combine crumbs, sugar and butter. Firmly press mixture onto bottom and up the sides of 9-in. pie plate. Bake until set, about 10-12 minutes; cool completely. In a large bowl, beat cream cheese until very smooth. Beat in peanut butter, sugar and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Do not over-beat. Gently fold whipped cream into peanut butter mixture until fully incorporated. Pour into crust and spread evenly. Place chocolate chips and half-and-half in a medium microwave-safe bowl. Microwave on high for 30 seconds; stir. Repeat until chocolate has melted and very smooth; do not over heat or chocolate may burn. Cool slightly. Spread ganache over the peanut butter filling, leaving a 1-inch border of peanut butter filling uncovered around edge of pie. Sprinkle with chopped peanuts. Chill for several hours before serving.

Cajun Grilled Shrimp

Cajun Grilled Shrimp 3 green onions, finely chopped 2 tablespoons lemon juice 1 tablespoon olive oil 3 garlic cloves, minced 2 teaspoons paprika 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 2 pounds uncooked medium shrimp, peeled and deveined with tails on 4 medium lemons, each cut into 8 wedges In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate for 15 minutes. Drain shrimp, discarding marinade. On each of 12 metal or soaked wooden skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.

Green Tomato Salsa

Green Tomato Salsa 1 medium green pepper 1 serrano pepper 5 medium green tomatoes or 5 large tomatillos, husks removed 1 medium onion, chopped 2 garlic cloves, minced 1/3 cup lime juice 2 tablespoons olive oil 4 teaspoons agave nectar 1 teaspoon coarsely ground pepper 1/2 teaspoon salt 3 tablespoons fresh cilantro leaves 1 medium ripe avocado, peeled, pitted and quartered Tortilla chips Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes. Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl. Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic. Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.

Louisiana Shrimp Creole

Louisiana Shrimp Creole 1 or more sticks butter 8 tbsp. flour 1 c. chopped parsley 1 doz. green onions, chopped 1 green pepper, chopped 8-9 cloves garlic, chopped 4 lb. or more shrimp 1/2 stalk celery, chopped 2 med. onions, chopped 6 c. water 3 cans tomato paste 1 tsp. sugar 2 tbsp. salt 1/4 cup apple cider vinegar Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through. Serve over hot rice.

Cinnamon Roll Casserole

Cinnamon Roll Casserole 2 tubes (12.40 ounces each) refrigerated cinnamon rolls with icing, cut into quarters 1/2 cup chopped toasted pecans, divided 1/2 cup miniature semisweet chocolate chips, divided 1/2 cup evaporated milk 3 tablespoons maple syrup 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 teaspoon pumpkin pie spice 1/2 cup cold butter, cubed Place half of the cinnamon roll pieces in a greased 4- or 5-qt. slow cooker. Sprinkle with 1/4 cup pecans and 1/4 cup chocolate chips. In a small bowl, whisk the milk, syrup, vanilla and cinnamon until blended; pour over rolls. Top with remaining cinnamon roll pieces and remaining chocolate chips. Top with one packet of icing. For topping, mix flour, brown sugar and pie spice; cut in butter until crumbly. Stir in remaining pecans. Sprinkle over icing. Cook, covered, on low 2-1/2 to 3 hours or until rolls are set. Remove crock insert to a cooling rack and top with remaining icing. Serve warm.

Po’Boy Tacos

Po’Boy Tacos 1/4 cup mayonnaise 2 tablespoons seafood cocktail sauce 1/2 teaspoon Buffalo wing sauce 1/2 medium ripe avocado, peeled 1 tablespoon lime juice 1/2 cup all-purpose flour 1/2 cup cornmeal 2 tablespoons Creole seasoning 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 2 tablespoons canola oil 8 flour tortillas (6 inches) 1 medium tomato, chopped 2 tablespoons minced fresh cilantro Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado and lime juice until combined; set aside. In a shallow bowl, mix flour, cornmeal and Creole seasoning. Add shrimp, a few pieces at a time, and turm to coat; shake off excess. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes. Spread reserved avocado mixture over tortillas. Top with shrimp, reserved mayonnaise mixture, tomato and cilantro.

Cranberry Orange Almond Quick Bread

Cranberry Orange Almond Quick Bread 3 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup dried cranberries 1/2 cup sliced almonds, toasted 1 large egg 1 cup milk 1/3 cup canola oil 3/4 teaspoon grated orange zest 3/4 teaspoon almond extract Preheat oven to 350°. In a large bowl, whisk together first four ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened. Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Mexican Pork

Mexican Pork 1 bone-in pork shoulder roast (4 to 5 pounds) 1 can (28 ounces) enchilada sauce 1 large green pepper, chopped 1 medium onion, finely chopped 2 garlic cloves, minced 1/4 cup minced fresh cilantro 1 tablespoon lime juice 1-1/2 teaspoons grated lime peel Flour tortillas (8 inches), optional Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks and return to slow cooker. Stir in the cilantro, lime juice and lime peel; heat through. Serve with a slotted spoon on tortillas if desired.

Chocolate-Peanut Butter Dump Cake

Chocolate-Peanut Butter Dump Cake 1 package (3.9 ounces) instant chocolate pudding mix 1-3/4 cups 2% milk 1 package chocolate cake mix or devil's food cake mix (regular size) 6 packages (1-1/2 ounces each) peanut butter cups, chopped 3/4 cup peanut butter chips 3/4 cup semisweet chocolate chips 1/2 cup chopped unsalted peanuts Vanilla ice cream or sweetened whipped cream, optional Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine pudding mix and milk until blended. Stir in cake mix (batter will be thick). Fold in peanut butter cups, peanut butter chips and chocolate chips. Spread into prepared pan. Sprinkle with peanuts. Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired

Southwestern Beef and Rice Skillet

Southwestern Beef and Rice Skillet 1 pound lean ground beef (90% lean) 1 medium onion, chopped 1 medium green pepper, chopped 1 jalapeno pepper, seeded and finely chopped 1-1/2 cups uncooked instant rice 1 can (14-1/2 ounces) diced tomatoes with mild green chilies 1-1/2 cups beef broth 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup shredded Mexican cheese blend In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Serve with tortillas,,flour or corn

Chicken Broccoli Shells

Chicken Broccoli Shells 1 jar (16 ounces) Alfredo sauce 2 cups frozen chopped broccoli, thawed 2 cups diced cooked chicken 1 cup shredded cheddar cheese 1/4 cup shredded Parmesan cheese 21 jumbo pasta shells, cooked and drained In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed

EASY CHICKEN CHOW MEIN

EASY CHICKEN CHOW MEIN 8 ounces fresh egg noodles or cooked chow mein or ramen noodles 1 1/2 tablespoons oyster sauce 1/2 tablespoon low-sodium soy sauce 1 teaspoon honey or brown sugar 3/4 teaspoon cornstarch 1/4 teaspoon sesame oil 1/3 cup low-sodium chicken broth or water 1/8 teaspoon ground white pepper salt and black pepper, to taste 1/2 pound skinless, boneless chicken breast, cut into 1-inch chunks 1 tablespoon canola or vegetable oil, divided 3 garlic cloves, minced 1/2 teaspoon minced fresh ginger 2 cups shredded Napa cabbage, washed and dried 1/4 cup shredded carrots 1/2 cup canned mung bean sprouts, rinsed and drained 2 green onions, cut into 2-inch pieces Prepare the noodles according to package instructions. Prepare the sauce: In a medium bowl, whisk together the oyster sauce, soy sauce, honey, cornstarch, sesame oil, broth, white pepper, salt and black pepper until evenly combined. Measure out 2 tablespoons and pour over the chicken in a separate bowl, reserving the remaining sauce for the noodles. Marinate the chicken for at least 30 minutes. In a large skillet or wok, heat 1 teaspoon of oil over medium-high heat. Add the chicken and sauté for 2 to 3 minutes on each side, until browned. Remove the chicken from the pan and set aside on a plate. Wipe down the pan with a cloth and return back to medium-high heat. Swirl in 2 teaspoons of oil. Then add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Toss in the cabbage and carrots and cook for another 1 to 2 minutes, or until just starting to wilt. Add the noodles, then give the reserved sauce a quick stir and pour into the pan. Toss the noodles continuously to coat with sauce and allow to boil. Adjust seasonings and add more water to thin out the sauce, if desired. Stir in the bean sprouts and green onions while quickly tossing for about 30 seconds to a minute, until all the ingredients are combined and heated through. Serve hot.

EASY BAKED GARLIC SHRIMP

EASY BAKED GARLIC SHRIMP 2 pounds medium shrimp, peeled and de-veined 2 tablespoons extra-virgin olive oil 2 large cloves garlic, minced 1 tablespoon or more finely chopped fresh rosemary Kosher salt and freshly ground black pepper Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Place shrimp in a large bowl and toss with olive oil and garlic. Spread the shrimp out onto the prepared pan. It's okay if they are snuggled next to each other. Sprinkle with rosemary, salt and pepper. Bake for 8 to 10 minutes, depending on the size of your shrimp. The shrimp will curl up and turn pink when done.

Shrimp Tostadas with Lime-Cilantro Sauce

Shrimp Tostadas with Lime-Cilantro Sauce 1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped 1-1/2 cups chopped, peeled English cucumber 8 radishes, thinly sliced 4 plum tomatoes, chopped 4 green onions, chopped 2 jalapeno peppers, seeded and minced 2 tablespoons minced fresh cilantro 2 tablespoons lime juice 3 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon pepper 1 medium ripe avocado, peeled and cubed SAUCE: 1 cup sour cream 2 tablespoons minced fresh cilantro 1 teaspoon grated lime zest 1 tablespoon lime juice 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon pepper ASSEMBLY: 10 tostada shells Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes. In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Lemony Fruit Cooler

Lemony Fruit Cooler 1/2 cup sugar 1/2 cup lemon juice 4 cups cold white grape juice 1 liter club soda, chilled 1 medium orange, halved and sliced 1/2 cup sliced strawberries 1/2 cup sliced fresh peaches Ice cubes, optional In a punch bowl or pitcher, mix sugar and lemon juice until sugar is dissolved. Stir in grape juice. To serve, stir in club soda and fruit. If desired, serve with ice.

CRAZY GOOD CASSEROLE

CRAZY GOOD CASSEROLE 4-5 boneless, skinless chicken breasts 6 strips of quality bacon – cooked and crumbled 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder Salt & pepper to taste Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Strawberry Pretzel Salad

Strawberry Pretzel Salad 2 cups crushed pretzels 3/4 cup butter, melted 3 tablespoons white sugar 1 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 (8 ounce) cartons frozen whipped topping, thawed 2 (3 ounce) packages strawberry gelatin 2 cups boiling water 2 (10 ounce) packages frozen strawberries Preheat oven to 400°F. Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish. Bake 8-10 minutes, until set; set aside to cool. In a large mixing bowl cream together cream cheese and white sugar. Fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

White Chicken Enchiladas w/ Green Chilies

White Chicken Enchiladas w/ Green Chilies 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies Preheat oven to 350 degrees. Grease a 9x13 pan Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chunky Applesauce

Chunky Applesauce 2 granny smith apples 3 red delicious apples 1/2 C. sugar 1/2 C. apple juice 1 tsp. cinnamon 1/4 tsp. lemon juice 1/4 tsp. ground cloves pinch of salt Wash, peel and core the apples. Chop into bite size pieces and place in a medium size pot, add in all remaining ingredients and stir well. Bring to a boil and reduce heat to medium high and continue cooking for 10 minutes, stirring occassionally. Serve warm. Serves 4

Best Brownies

Best Brownies (makes 16 brownies) 1/2 cup all-purpose flour 1/2 cup butter 1 cup white sugar 1 teaspoon vanilla extract 1/4 teaspoon baking powder 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 2 eggs Frosting: 1 teaspoon vanilla extract 3 tablespoons butter, softened 1 tablespoon honey 1 cup confectioners' sugar 3 tablespoons unsweetened cocoa powder Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Pecan Pie Cobbler

Pecan Pie Cobbler 1/2 cup butter, cubed 1 cup plus 2 tablespoons all-purpose flour 3/4 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 2/3 cup 2% milk 1 teaspoon vanilla extract 1-1/2 cups coarsely chopped pecans 1 cup packed brown sugar 3/4 cup brickle toffee bits 1-1/2 cups boiling water Vanilla ice cream, optional Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan in oven 3-5 minutes or until butter is melted. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined. Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm and if desired, with ice cream.

Creamy Dreamy Lemon Pie

Creamy Dreamy Lemon Pie 8 whole graham crackers 3 Tbsp. butter 1 (14 oz.) can sweetened condensed milk 2 large eggs 1/2 cup fresh lemon juice 1 Tbsp. lemon zest Whipped cream (optional) Begin by crushing the graham crackers by pulsing them in a food processor or {like I do} putting them in a large Ziploc baggie and crushing them with a rolling pin or glass jar. Place the graham crumbs in a small bowl and add the butter. Mix until moistened. Press graham mixture into a 9-inch pie plate (do not use a "deep-dish" pie plate) and place it in the fridge until you are ready to fill it. Mix together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and beat all till combined. Pour this mixture into the pie crust. Bake pie in a preheated oven at 350 degrees for 15 minutes. Cool your pie completely and then refrigerate for best flavor. After cutting and plating the pie I add a little dollop of whipped cream and a little lemon zest onto each piece!

Taco Casserole

Taco Casserole 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning 1 (10 1/2 ounce) cans mushroom soup 1 (8 ounce) cans beef broth 1 (14 ounce) cans rotel 6 slices cheddar cheese 1 (8 ounce) bags tortilla chips Brown ground beef. Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes. Bring to a simmer. Simmer for about 5-10 minutes. Pour chips into bottom of casserole dish (leave whole). Pour beef mixture over chips. Place sliced cheese on top. Bake at 375° for about 10 minutes or until cheese looks melted.

Loaded Baked Potato and Chicken

Loaded Baked Potato and Chicken 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups) 1 lb. boneless, skinless chicken breasts, diced 4 slices bacon, cooked crisp, cooled and crumbled 1 1/2 cups shredded cheddar cheese 4 green onions, sliced (green parts only for low-FODMAP/low-fructose) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into small pieces Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve

Sassy Southwest Stuffed Shells

Sassy Southwest Stuffed Shells 24 uncooked jumbo pasta shells 1/2 pound lean ground beef (90% lean) 1/2 pound lean ground pork 1 large carrot, shredded 3 green onions, chopped 3 garlic cloves, minced 2 cans (4 ounces each) chopped green chiles 2 cups shredded Mexican cheese blend, divided 1 can (6 ounces) french-fried onions, divided 1/4 cup minced fresh cilantro 1 jar (16 ounces) picante sauce 2 cans (8 ounces each) tomato sauce 1 cup water Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water. Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan. Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.

Secret Ingredient Best Juicy Fried Chicken

Secret Ingredient Best Juicy Fried Chicken 6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks) 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup) 1 large egg 1⁄2 teaspoon seasoning salt (no more as the canned soup is salty enough) 10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons) 10 tablespoons cornstarch 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon seasoning salt 1 teaspoon ground black pepper 1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional) In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined. Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe. In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper. Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely. Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour). Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried). Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces). Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately. Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear. Drain on a rack. Notes: The chicken soup and cornstarch is the secret ingredient to this delicious mouth watering juicy fried chicken, if desired you may brown the chicken pieces firstly in a little oil then finish cooking in the oven, don't bother using a different flavor of condensed soup it will not be good, this also works well using skin on chicken thighs or drumsticks, it's best to use all the same so the chicken will cook at the same time, there is enough batter for 6 large skin on chicken thighs --- plan slightly ahead as the coated chicken needs to sit at room temperature until it becomes doughy --- this is delicious!

Meat and Cheese Stuffed Pasta Shells

Meat and Cheese Stuffed Pasta Shells 1 lb ground beef... 1 large onion, diced 1 garlic clove, chopped 8 ounces mozzarella cheese, shredded 1/2 cup Italian style breadcrumbs 1/4 cup fresh parsley, chopped 1 egg, beaten 1 (26 ounce) jar of your favorite spaghetti sauce 8 ounces tomato sauce 1/2 cup parmesan cheese, grated 18 jumbo pasta shells, cooked and drained salt and pepper, to taste 1/3 cup dry red wine Boil water for pasta. Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool. Cook pasta in water, drain. Preheat oven to 400 degrees. Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper. Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce. Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row. Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese. Bake in oven for 20-25 minutes or until bubbly and browned.

MEXICAN SHREDDED CHICKEN

MEXICAN SHREDDED CHICKEN 2 tbsp Oil 1 tbsp Onion Finely chopped 1 pound Chicken breast 4 tbsp Taco seasoning Salt To taste Pepper To taste 1/2 cup Water Or chicken broth 8-10 Tacos Hard or soft 1 cup Toppings E.g. lettuce, tomatoes, onions, sour crea e.t.c Heat oil in a non stick pan over medium heat. Add onions and chicken and cook until chicken is no longer pink and onion is golden brown. Stir in taco seasoning, salt, pepper and water or chicken broth. Mix thoroughly. Cover and cook for about 15 minutes. Remove the cover and cook until water is reduced and chicken is cooked through, making sure to stir every few minutes. Turn off the heat and use two forks to shred the chicken. Fill your hard or soft tacos with shredded chicken and your choice of toppings and enjoy!

ONE POT BLACK PEPPER CHICKEN

ONE POT BLACK PEPPER CHICKEN 2 tbsp Olive oil 2 tbsp Sesame oil 2 tbsp Onions Finely chopped 1 tbsp Ginger Finely minced 1.5 tbsp Garlic Finely minced 3 tbsp Soy sauce Low sodium 1 tbsp Oyster sauce Optional 1 tbsp Vinegar 1 tbsp Black pepper Salt To taste 1/4 tsp Red chili flakes Optional 1 tbsp Cornstarch 3 tbsp Chicken broth Or water 1 pound Chicken breast Cut into 1 inch cubes 1 Green pepper Thinly sliced Heat oil in a nonstick pan over medium high heat. Add onion, ginger garlic and saute until golden brown. Add soy sauce, oyster sauce (optional), vinegar, black pepper, salt, red chili flakes, cornstarch and water. Mix thoroughly. Note: You can dissolve the cornstarch in the broth or water and then pour that mixture into the pan but I usually don’t do it. Add the chicken. Cover and cook for 10-12 minutes. Uncover and cook on medium high heat so as to reduce the liquid a bit. Add the green peppers and cook for about 2 minutes. Serve with rice and enjoy!

Cheesy Tex-Mex Chicken {Slow Cooker}

Cheesy Tex-Mex Chicken {Slow Cooker} 2 boneless skinless chicken breasts (use 2 if they are large in size) 24 ounce jar salsa of your choice, or make your own 1 packet taco seasoning 1 15 oz can black beans (rinsed and drained) 15 oz can corn- drained 7 oz can diced green chillies 8-oz package cream cheese 1 teaspoons hot sauce (optional) Tortillas or rice for serving Optional garnishes – shredded cheddar, lettuce, etc. In your slow cooker, stir together salsa, taco seasoning, black beans, corn, and chills. You can also add hot sauce at this point, if you’d like. Add raw chicken to the slow cooker and stir. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before you’re ready to eat, cut the cream cheese into cubes and add it to the slow cooker (turn it to low at this point if you haven’t been cooking on low already). Continue cooking for 30 minutes. Remove the whole pieces of chicken from the slow cooker and dice it or shred it. I usually use two forks to shred the chicken. Return the shredded or diced chicken to the slower cooker and stir to incorporate the chicken into the mixture. Serve over steamed rice, or on tortillas. Add any garnishes you’d like including shredded cheddar, green onion, lettuce, etc., or eat it as is.

PEANUT BUTTER CUP CHEESECAKE PIE

PEANUT BUTTER CUP CHEESECAKE PIE CRUST: 1 1/2 cups graham cracker crumbs 1/3 cup granulated white sugar 6 tablespoons butter, softened and slightly melted FILLING: 12 ounces (1 1/2 packages) cream cheese, at room temperature 2/3 cup creamy peanut butter 1/2 cup granulated white sugar 2 large eggs 10 frozen snack-size Reeses Peanut Butter Cups TOPPING: chocolate syrup 6 frozen chopped snack-size Reeses Peanut Butter Cups Prepare the crust: In a medium bowl, use a rubber spatula to combine the ingredients until well-mixed. Use a spoon to press the crumbs up the side of a 9-inch pie plate, and use your hand to press down the bottom. Freeze until firm. Prepare the filling: Preheat the oven to 325 degrees F. In a large bowl, use an electric mixer to combine the cream cheese, peanut butter, sugar and eggs until well-combined. Stir in the peanut butter cups. Scrape the filling into the frozen crust. Bake until set- 30 to 35 minutes. Let cool. When totally cool, drizzle with chocolate and more chopped peanut butter cups. Keep chilled until ready to serve.

ONE POT VEGETABLE BEEF SOUP

ONE POT VEGETABLE BEEF SOUP 1 tbsp Olive oil 1/2 cup Onion Finely chopped 1 tsp Ginger Finely minced 1 tbsp Garlic Finely minced 1 pound Ground beef 3.5 cups Beef broth Low Sodium 1 can Condensed tomato soup Or tomato basil soup, 10.75 oz. 1 can Diced tomatoes 228 oz. 2 tbsp Ketchup Or tomato paste 2 Potatoes Medium size, Peeled and chopped into small cubes 1/2 cup Celery Chopped 1.5 tsp Italian seasoning 1/4 tsp Red chili flakes Optional 1/4 tsp Paprika Optional Salt To taste Pepper To taste 1 Bay leaf 3 cups Mixed vegetables Frozen Heal oil in a large non-stick saucepan on medium high heat. Add onions, ginger and garlic, ground beef and saute until golden brown. Drain excess fat. Add broth, condensed tomato soup, diced tomatoes, ketchup, potatoes, celery, Italian seasoning, red chili flakes (optional), paprika (optional), salt, pepper and bay leaf. Mix everything together and let it all simmer, covered for about 10 minutes. Add frozen vegetables and simmer uncovered for an additional 20-25 minutes until potatoes are tender and you are satisfied with the consistency.

SLOW COOKER BEEF AND BROCCOLI

SLOW COOKER BEEF AND BROCCOLI 1.5 pounds Boneless beef Cut into 2 inch cubes 1/4 cup Soy sauce Low sodium 1/4 cup Brown sugar 1 cup Beef broth Low sodium 2 tbsp Sesame oil Salt To taste Pepper To taste 1 tsp Ginger Finely minced 1 tsp Garlic Finely minced 1 tbsp Sriracha sauce Optional 3 tbsp Cornstarch 2-3 cup Broccoli florets Frozen 1 tsp Sesame seeds For garnish Add the beef, soy sauce, brown sugar, broth, sesame oil, pepper, ginger, garlic, Sriracha sauce in the slow cooker and mix it all together. Cover and let everything cook for 3 hours on high OR 5 hours on low. Remove ⅓ cup of the liquid into a small mixing bowl. Add cornstarch and mix it together until smooth. Pour this mixture in the crockpot and mix everything together. Add broccoli. Cover and cook for 30 minutes so that the sauce thickens. Garnish with roasted sesame seeds. Serve immediately with rice.

ONE PAN OVEN ROASTED GREEN BEANS

ONE PAN OVEN ROASTED GREEN BEANS 1 pound Green beans Fresh, Washed, Dried, Ends trimmed 2 tbsp Olive oil Salt To taste Pepper To taste 1/2 tsp Onion powder 1/2 tsp Garlic powder 1/4 tsp Ginger powder 1 tbsp Sesame seeds Preferably roasted Line a sheet pan with aluminum foil. Spread out the green beans. Pour olive oil all over the beans. Sprinkle salt, pepper, onion powder, garlic powder, ginger powder all over the beans. Toss everything together until fully coated and spread them out again. Bake at 425 degrees for about 20 minutes, making sure to toss everything again at 10 minutes. They are ready when they are slightly shriveled and have some brown spots on them. Garnish with sesame seeds and serve immediately.

ONE POT SAUTEED GREEN BEANS

ONE POT SAUTEED GREEN BEANS 1.5 tbsp Olive oil 1.5 tbsp Butter Unsalted 1 pound Green beans Fresh, Washed, Patted dry, Ends trimmed 2 tbsp Garlic Finely minced Salt To taste Pepper To taste 1/4 tsp Red chili flakes Optional Heat oil and butter in a large nonstick pan over medium high heat. Add green beans and cook for about 8 minutes, mixing often, until they become tender. Some beans will become golden brown. Add garlic, salt, pepper, red chili flakes and cook for an additional 2-3 minutes until garlic is golden brown and fragrant. Remove from heat and garnish with fresh cilantro, parsley, toasted almonds e.t.c (Optional)

ONE POT SAUSAGE AND RICE

ONE POT SAUSAGE AND RICE 2 tbsp Oil 4 Smoked Andouille sausages Sliced into small circles 3/4 cup Onion Finely chopped 1/4 cup Green peppers Finely chopped 1/4 cup Red peppers Finely chopped 2 cloves Garlic Finely minced 1 cup Chicken broth Low sodium 3-4 tbsp Tomato paste 3-4 tsp Cajun seasoning 1 tsp Paprika 1/4 tsp Red chili flakes Optional Salt To taste Pepper To taste 4 cups Cooked white rice Leftovers In a large nonstick pot, heat oil over medium-high heat. Add sausages and sear it on both sides. Remove from pot and keep aside. In the same pot, add onions, green and red peppers (optional), garlic and saute for a 3-4 minutes. Add broth, tomato paste, Cajun seasoning, paprika, red chili flakes, salt, pepper and bring to a boil. Reduce heat to medium-low and mix in the cooked rice. Finally, add the cooked sausages and mix well. Garnish with parsley or cilantro, if you like.

INSTANT POT SLOPPY JOES

INSTANT POT SLOPPY JOES 1 tbsp Oil 1 pound Ground beef 1 tbsp Butter Unsalted 1/2 cup Onions Finely chopped 3 cloves Garlic Finely minced 1/3 cup Green peppers Finely chopped 1/4 cup Celery Roughly hopped 1/2 cup Ketchup 1 tbsp Tomato paste 1/2 cup Beef broth Low sodium, Or water 1 tbsp Brown sugar 1.5 tsp Chili powder 1 tsp Paprika 1/4 tsp Red chili flakes Optional Salt To taste Pepper To taste 1 tsp Worcestershire sauce 2 tsp Yellow mustard Turn Instant pot to “Saute”mode and heat oil. Add meat and cook until it’s brown and no longer pink. Drain fat. Add a little butter and onion, garlic, green peppers, celery and saute for 1-2 minutes until fragrant. Turn off Instant pot. Add ketchup, tomato paste, broth, brown sugar, chili powder, paprika, red chili flakes, salt, pepper, Worcestershire sauce, yellow mustard and mix everything together. Put the lid on and turn the valve to “Sealing.” Turn on the Instant pot again and select “Manual” mode and set the timer for 7 minutes. When the cook time is over, turn the valve to “Venting” and do a quick pressure release. Remove lid and cook on the “Saute” setting until liquid is reduced to your desired consistency. Serve it on hamburger buns.

INSTANT POT CHICKEN ENCHILADA SOUP

INSTANT POT CHICKEN ENCHILADA SOUP 2 tbsp Olive oil 1/2 cup Onion Finely chopped 2 cloves Garlic Finely minced 1 pound Chicken Cut into very small cubes 2 cups Chicken broth Low sodium 1 1/4 cup Red enchilada sauce 1 can Black beans 15 oz. cans, Rinsed and Drained 1 can Fire roasted tomatoes 14.5 oz. can 1 can Corn 15 oz. can, Drained 1 can Diced green chiles 4 oz. can 1 tsp Cumin 2 tsp Taco seasoning 1 tsp Paprika Salt To taste Pepper To taste 1/2 cup Heavy cream Or cream cheese, Optional Toppings Sour cream, Tortilla chips, Cilantro, Green onions, Avocado, Shredded cheese Turn Instant pot to “Saute”mode and heat oil. Add onion, garlic, chicken and saute for about 3-4 minutes until chicken is no longer pink. Note: Instead of tiny chicken cubes, you can use a 1 pound whole chicken breast and then just shred it at the very end with 2 forks. Add broth, enchilada sauce, black beans, tomatoes, corn, green chiles, cumin, taco seasoning, paprika, salt, pepper and mix everything together. Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the timer for 15 minutes. When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to “Venting.” Open the lid and mix in heavy cream or cream cheese to thicken the soup (Optional). Serve in bowls and garnish with toppings of your choice.

Southern Fried Salmon Patties

Southern Fried Salmon Patties 1 (14 3/4 ounce) canned salmon 1/4 cup onion, finely chopped 1/4 cup cornmeal 1/4 cup flour 1 egg 3 tablespoons mayonnaise Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork. Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended. Shape the mixture into patties about the size of an average burger or less. Cook in oil in skillet over medium heat until browned on each side. Turn once while frying. Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.

Grilled Peanut Butter And Jelly

Grilled Peanut Butter And Jelly Peanut Butter Jelly Butter Bread Butter the outsides of two slices of bread. On the opposite side, spread peanut butter on one slice and jelly on the other slice to make a sandwich. Heat a griddle or skillet to medium low heat. When warm, add the sandwich to the pan, butter side down. When one side is nicely browned, flip the sandwich and cook the other side until it is nicely browned. Remove the sandwich from the pan, cool for a couple of minutes, then enjoy!

Chicken Sausage Gumbo

Chicken Sausage Gumbo 1/2 cup Oil 1.5 pounds Chicken Sausages, cut into 1/2 inch rounds 1 pounds boneless chicken thighs, diced 1/4 cup All Purpose Flour 6 Garlic Cloves, minced 1 cup diced Onions 1/2 cup diced Celery 1 cup diced Bell Peppers 1/2 cup sliced Okra (optional) 2 Bay leaves 1 teaspoon Paprika 1 teaspoon Cayenne Pepper 1/2 teaspoon ground Black Pepper 1 tablespoon Worcestershire Sauce 1 tablespoon fresh thyme leaves 5 cup low sodium Broth Salt to taste Freshly chopped Parsley for topping Heat half the oil in a dutch oven and add the chicken sausages. Fry on all sides till they are golden brown. Remove with a slotted spoon and drain on paper towels. If using okra, add it to dutch oven and fry it till it’s slightly crisp. Remove on another plate and set aside. Add the remaining oil and add flour. Cook the flour on a low flame for 6-8 minutes and cook while stirring occasionally till its golden caramel in colour. Add garlic, onions, celery and okra along with bay leaves, paprika, cayenne pepper, black pepper to the pan. Saute for five to six minutes till the vegetables are soft, and add the thyme leaves (discard the stems), chicken, worcestershire sauce, salt and broth. Add the broth slowly to the pan while whisking continuously. Simmer uncovered for an hour, and top with chopped parsley before serving.

Peanut Butter S’mores Cookie Bars

Peanut Butter S’mores Cookie Bars 1/2 cup butter, softened 1/3 cup light brown sugar 1/2 cup sugar 1 egg 1 teaspoon vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs 1 teaspoon baking powder 1/4 teaspoon salt 4 regular sized, or 2 king sized Hershey’s milk chocolate candy bars 1/3 cup peanut butter 7 ounces marshmallow creme (In a jar found by the marshmallows Pre-heat your oven to 350 degrees. Line an 8 inch square baking pan with foil. Arrange the foil so that it drapes over the sides, almost creating handles to lift the bars out of the pan once they’re done. Spray the foil lined baking pan with cooking spray. In a bowl, combine flour, graham cracker crumbs, baking powder, and salt. With your mixer, combine butter, brown sugar, and sugar for 3 minutes or until light and fluffy. Add in egg and vanilla. Add dry ingredients to the wet and mix until combined. Divide the dough in half. Press half the dough in the bottom of the pan. Spread 1/3 cup peanut butter over the dough, then arrange chocolate pieces in a single layer over the peanut butter. Carefully spread marshmallow creme over the chocolate. It is sticky, so I found the best method was to place dollops of cream all over the pan, then spread it out into an even layer. Form the remaining dough into a ball, then use a rolling pin to shape it into an 8 inch square (you do this because it’s impossible to shape and work with the dough if you place it directly on top of the marshmallow creme). Place the shaped dough on top of the marshmallow creme. Bake for 33-35 minutes, or until the top starts to lightly brown. Allow the bars to cool almost completely, then lift the bars out of the pan using the foil that you lined the pan with. Cut into pieces and serve (best served a bit warm, so warm in the microwave if needed)

Fluffernutter Cookies

Fluffernutter Cookies COOKIE INGREDIENTS 1/2 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, room temperature 3/4 cup packed brown sugar 1 1/4 cups peanut butter 1/2 cup maple syrup 1 large egg, room temperature 1 large egg yolk, room temperature 1 teaspoon vanilla extract MARSHMALLOW FROSTING INGREDIENTS 2 sticks unsalted butter, room temperature 2 cups marshmallow fluff 1 cup powdered sugar 1/4 plus 1/8 teaspoon salt 1 teaspoon vanilla extract In a medium bowl, mix together the flour, baking soda, and salt. Set aside. In a mixing bowl, beat together the butter and brown sugar until light and creamy. Beat in the peanut butter and maple syrup until fully incorporated and light and creamy. Add in the egg and yolk. Beat well for another 1 – 2 minutes. Pour in the flour and mix until there are no white streaks of flour. Cover the bowl tightly and chill in the refrigerator for about an hour. While the cookie dough is chilling, preheat the oven with 350 degrees F. Line two baking sheets with parchment paper. Portion out balls of dough that are two tablespoons big and place them two inches apart on the baking sheets. Bake for 10 – 12 minutes, or until puffy and a light golden brown. Allow to cool on a wire rack. While the cookies are cooling, make the marshmallow frosting. Beat the butter and marshmallow fluff until smooth and creamy. Add the powdered sugar and salt and beat well. Add the vanilla and beat well. Dollop the frosting on half the cookies and top with the remaining cookies. Keep in an airtight container for up to 3 days.

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup 2 tablespoons vegetable oil 1 teaspoon grated ginger 2 teaspoons grated garlic 2 stalks green onion, chopped (or 1/4 onion, minced) 1 1/2 cup ground turkey (or chicken) (Optional) 1 tablespoon Japanese sake (rice wine) 1 teaspoon salt 2 carrot, chopped 1 potato, chopped 1 stalk celery, chopped Ground black pepper 6 cups chicken broth 2 cups water 2 servings (6 oz.) Asian noodles (wheat flour) (To measure long noodles, form a 1-1/2 inch diameter bunch of dried noodles with your hand. This equals about 6 oz. of dry noodles) Heat oil in a 5-quart pot (or dutch oven) over medium heat. Add ginger, garlic and green onion. When the herbs start to sizzle, stir a few times until you smell a nice fragrance. Add ground turkey. Chop and stir for 1 minute. Add Japanese sake (if using any) and salt. Continue chopping and cooking until the ground turkey is separated into small chunks. Add carrot, potato, and celery. Stir for another 2 to 3 minutes. Sprinkle with black pepper. Stir to mix well. Add chicken broth and water. Turn to high heat. Cook until it reaches a boil. Turn to medium heat and cook until the potato and carrot turn soft, 10 to 15 minutes. If the soup level is running too low to cook noodles, add 1 to 2 cups hot water and bring to boiling again. Turn to medium high heat again and add dried noodles. Cook noodles by following the instructions on the package or cook until tender. Stir the noodles constantly, to keep them from sticking to the bottom. It usually takes 4 to 5 minutes if using flat wheat noodles. Serve hot.

Slow Cooker General Tso’s Chicken

Slow Cooker General Tso’s Chicken 1.5 lbs chicken breast, cut into small chunks (about 1 inch) 3 tbsp cornstarch or arrowroot starch 2 tbsp olive oil or avocado oil 4 tbsp soy sauce 2 tbsp hoisin sauce 3 tbsp red wine vinegar 1-2 tbsp sriracha (depending on your level of spice) 1 tbsp sesame oil 1/4 chicken broth 2 tbsp granulated sugar 2 large cloves garlic, minced Crushed red pepper flakes (optional) 3 tbsp chopped green onion (for garnish) Begin by heating a large skillet to medium high heat. Coat with cooking oil. Mix together the chicken breast chunks and cornstarch (or arrowroot) so the chicken pieces are completely coated. Toss in the skillet. Cook for about 5 minutes until chicken is browned, but not cooked through. Make the sauce. In a small bowl, mix together soy sauce, hoisin, vinegar, sriracha, oil, chicken broth, sugar, and garlic cloves. Place chicken in the slow cooker, top with sauce. Set your slow cooker to low and cook for 4 hours. Top with crushed red pepper (if using) and serve over rice with green onion.

Slow Cooker Smothered Pork Chops

Slow Cooker Smothered Pork Chops 4 bone-in pork chops, about 3/4 inch thick seasoned with salt and pepper on each side 4 slices bacon, cut into small pieces 2 tablespoons canola oil 1 large yellow onion, cut into 1/2 inch thick slices 1/4 cup water 2 tablespoons water 1 tablespoon brown sugar 2 teaspoons minced garlic 3 cups low-sodium chicken stock 2 teaspoons Worcestershire sauce 2 bay leaves 1 tablespoon corn starch 1 tablespoon cider vinegar 1 teaspoon dried parsley Pat the pork chops dry with paper towels, then season both sides with salt and pepper. Cook bacon over medium high heat until crispy. Remove the bacon from the pan with a slotted spoon and transfer to a paper-towel lined plate to drain, then store it in the fridge until later. There should be about 2 tablespoons of bacon drippings in the pan, just eyeball it. If it doesn’t look like there’s enough, add a little canola or vegetable oil and increase the heat to high. If there’s more than 2 tablespoons of bacon drippings in the pan, drain some off until you’re left with 2 tablespoons. Add the pork chops to the pan and cook for two to three minutes per side, until they are nicely browned. Transfer the browned pork chops to the slow cooker. Add a small amount of oil to the pan if there is no remaining fat/oil, about a teaspoon. Add the onions, a pinch of salt, and 1/4 cup water and cook until the onions are translucent. Use a wooden spoon to scrape up the browned bits of pork chop on the bottom of the pan. Add in garlic and cook for another minute. Pour this mixture over the pork chops. To the skillet combine chicken stock, worcestershire sauce and brown sugar and bring to a boil. Pour over pork chops. Add bay leave to the slow cooker and cook on low for 7-8 hours, until the pork chops are tender. Discard the bay leaves and carefully remove the pork chops from the slow cooker and transfer to a plate. Cover with foil to keep warm while you make the sauce. Pour the liquid from the slow cooker through a fine mesh strainer into a large saucepan. Place the solids in a blender, and add in 1 cup of the liquid from the saucepan. Blend on high until smooth. Pour this mixture back into the saucepan and heat to medium high heat. In a small bowl combine 2 tablespoons water with 1 tablespoon corn starch. Pour this mixture into the sauce pan cook for about 5 minutes, until the sauce has thickened and is bubbly. Stir in the vinegar, add in the bacon, and season with salt and pepper to taste. To serve: Place a pork chop atop fluffy cooked rice or egg noodles, spoon gravy over the pork chop and sprinkle with parsley.

ITALIAN SPINACH SAUSAGE PIE

ITALIAN SPINACH SAUSAGE PIE 1 pound bulk Italian sausage 6 eggs 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 5 cups shredded mozzarella cheese 3/4 cup ricotta cheese 1/2 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1 double crust ready-to-use pie crust 1 tablespoon water Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs. Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush the mixture over top of pie. Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

Greek Steak Pitas with Caramelized Onions and Mushrooms

Greek Steak Pitas with Caramelized Onions and Mushrooms 1 to 1 1/2 lb top sirloin steak, cut in thin strips 1 teaspoon dried oregano 1 teaspoon Cavender’s All Purpose Greek Seasoning 1/2 teaspoon salt and pepper 2 large onions, sliced 8 fresh baby portabella mushrooms, sliced 2 tablespoons butter 5 tablespoons olive oil or canola oil, divided Pitas For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil. Once the butter has melted, throw in the onions. Stir frequently. The onions should cook down for at least 30 mins. you may need to adjust the temperature if the onions begin to brown to soon. The key is low and slow. While the onions cook, move onto preparing and cooking the steak. For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag. Mix until the seasoning has evenly coated the steak. Heat 1 tablespoon of oil in a cast iron skillet over medium high heat. Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry. Once the steak is cooked, throw your mushrooms in the pan and saute until tender. Assemble the pitas with steak, onions and mushrooms

Creamy Burrito Casserole

Creamy Burrito Casserole 1 lb ground beef or 1 lb ground turkey 1/2 medium yellow onion, chopped 1 (1 1/4 ounce) package taco seasoning 6 large flour tortillas 1 (16 ounce) can refried beans 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese 1 (10 3/4 ounce) can cream of mushroom soup 4 ounces sour cream jarred hot sauce, if desired to spice it up Brown ground meat/turkey and onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. You could put some hot sauce on this now. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 30 minutes

Raspberry Whip Cake

Raspberry Whip Cake 1 angel food cake cut into 1" pieces 1 8 oz container Cool Whip 1 cup sour cream 1 cup powdered sugar 1 pint red raspberries, well drained (fresh or frozen) In a medium bowl mix Cool Whip, sour cream and powdered sugar. Carefully fold in raspberries and set aside. Place all angel food cake pieces in bottom of 9x13 baking dish then pour the raspberry mixture over the cake. Spread evenly over the cake. Cover and refrigerate for one hour. Enjoy! Refrigerate any leftovers

Loaded Potato Casserole

Loaded Potato Casserole 2 1/2 - 3 lb of medium potatoes, peeled and cut into 1-inch chunks 1 cup evaporated low fat milk 1/2 cup light sour cream 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided 6 slices bacon, cooked and crumbled, divided (I used 8 slices cuz I love bacon) Sliced green onions Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. Preheat oven to 350° F. Grease 3-quart casserole dish. In a large bowl, combine potatoes, evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

PAN FRIED ITALIAN CHICKEN

PAN FRIED ITALIAN CHICKEN 1 tablespoon coconut oil or light flavored olive oil 4 chicken thighs, depending on size kosher salt freshly ground black pepper granulated garlic or garlic powder dried oregano dried basil herbs de provence (spice aisle at store) Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done.

Crock Pot Scalloped Potatoes

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

Crock Pot Chicken Casserole

Crock Pot Chicken Casserole 4 boneless chicken breast 1 bunch fresh broccoli 1 large onion, roughly chopped 2 carrots, peeled and sliced 1 10.5 oz. can cream of chicken soup 1 1/4 C. chicken stock 1 C. shredded cheddar cheese 1/2 ( a little more if you like) box chicken flavored stuffing w/ herbs (saving the rest to make this again) 1 tsp. my house seasoning (equal parts garlic powder, onion powder, and black pepper) pinch of salt 1 T. olive oil Cube the chicken breast into bite size pieces. Heat the oil in a skillet and brown the chicken over medium high heat, about 6-7 minutes. Season with the house seasoning and salt. Set aside. Remove the florets from the broccoli, wash and place in the bottom of a 6 qt. crock pot. Add the chopped onion, then the carrots. Spoon the chicken over the carrots. In a bowl combine the soup and the stock. Pour this over the chicken. Sprinkle the cheese over the top of the chicken then cover with the stuffing. Cook on low for 5 1/2 hours. Gently stir to combine just before serving.

Brown Sugar Meatloaf

Brown Sugar Meatloaf 1 lb. ground beef 1/2 lb. ground pork 1 T. Worcestershire sauce 1/4 C. milk 2 large eggs, beaten 1 pkg. dry onion soup mix 1 tsp. salt 1/2 tsp. black pepper 1/4 tsp. ground ginger 1-1 1/4 C. italian bread crumbs Sauce: 1 C. ketchup 1/2 C. packed brown sugar 1 T. Worcestershire sauce Combine all the sauce ingredients in a bowl, set aside. In a large bowl, using your hands, combine all the ingredients for the meatloaf, minus the bread crumbs. Add in half of the sauce to the meatloaf mixture. Continue to mix with hands. Gradually add in the bread crumbs until the mixture holds together. Line a baking pan with tinfoil and place the meatloaf mixture on the pan and shape into a loaf. Top with remaining sauce. Bake at 350 degrees for 60-70 minutes. Drain off any excess dripping about half way through baking. Let rest 5 minutes before slicing.

Pineapple Cake with Cheese Cake Filling

Pineapple Cake with Cheese Cake Filling 1 super moist yellow cake mix 1 tablespoon pineapple juice 1 egg milk butter, melted Follow the directions on any super moist yellow cake mix you choose (I like Duncan Hines), however, replace the oil in the recipe and use melted butter instead. Replace the water in the recipe and use whole milk instead. Add one more large egg than the directions call for, and add the tablespoon of pineapple juice. Then follow the directions for baking. Pour batter into two greased 6 inch cake pans. Bake as directed on box or until cake tester comes out clean when inserted in the center of cakes. Once the two cakes have finished baking, allow them to cool completely. No Bake Cheese Cake Filling 3 (8oz each) packages cream cheese (room temperature) 2/3 cups plus 6 tablespoons sugar 1 1/2 cups whipping cream 3 tablespoons pure vanilla extract In the electric mixer on high speed whip the heavy cream until soft peaks form and set aside. Then in another bowl, on medium speed, mix the cream cheese, sugar and vanilla until light and creamy. Fold in the whipped cream. Cake Assembly Make cake as directed and cool completely. Slice the two cakes in half lengthwise through the middle, using a long serrated knife. Set all four of the cake layers aside. Place your bottom layer on a plate. It should be evenly flat on top. Pour and spread some of the cheesecake filling on bottom layer. Top with a second cake layer that should be evenly flat as well. Pour and spread some of the cheesecake filling on second layer. Add a third layer making sure it is also evenly flat on top. With a flat spatula spread the remaining filling on top and all around the sides cake. Next, place a pineapple ring on top of cake and gently press down into filling. Make fine crumbs out of the final layer you did not use by using a food processor. Apply cake crumbs to the sides of cake. Top with a maraschino cherry for an added garnish

Honey Glazed Chicken

Honey Glazed Chicken 1/4 cup honey 2 tablespoons soy sauce 1/8 teaspoon red pepper flakes 1 1/2 tablespoons olive oil 2 skinless, boneless chicken breast halves, cut into bite-size pieces Whisk honey, soy sauce, and red pepper flakes in a bowl. Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Oreo Dump Cake

Oreo Dump Cake 1 box (4-serving size) vanilla-flavored instant pudding and pie filling mix 1 1/2 cups milk 1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix 20 Oreo™ chocolate creme sandwich cookies, crushed (about 2 1/2 cups) 1 1/2 cups semisweet chocolate chips 1 container (8 oz) frozen whipped topping, thawed Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix and 1 cup of the crushed cookies until combined. Spread batter evenly in pan. Sprinkle chocolate chips evenly on top. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan, about 1 hour. Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with remaining crushed cookies. Store covered in refrigerator

Crawfish Cornbread

Crawfish Cornbread 1 box Jiffy (do not make according to directions on box!!!) 3 eggs 1 stick of butter, melted 1 cup chopped green onion 1 cup chopped white or yellow onion 1 can rotel tomatoes, drained 2 handfuls grated cheese of choice (I like Colby Jack or Pepper Jack) 1 lb crawfish tails (I coarsely chop mine) Mix all ingredients. Pour into a greased 9x13 pan. Bake at 350 for 40-50 minutes.

VINTAGE MAINE POTATO CANDY

VINTAGE MAINE POTATO CANDY 4 cups confectioners' sugar 4 cups sweetened shredded coconut 3/4 cup cold mashed potatoes (without added milk and butter) 1-1/2 teaspoons vanilla extract 1/2 teaspoon salt 1 pound dark chocolate candy coating, coarsely chopped In a large bowl, combine the first five ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS 4 large bone-in pork chops, about 1 inch thick 1 teaspoon poultry seasoning salt and freshly ground black pepper to taste 2 tablespoons vegetable oil 1 tablespoon butter 1 large yellow onion, sliced 4 cloves garlic, minced 1 1/2 tablespoons all-purpose flour 1 1/2 cups chicken broth 1/4 cup buttermilk 1/4 cup water Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate. Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes. Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes. Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top

CRAZY GOOD CASSEROLE

CRAZY GOOD CASSEROLE 4-5 boneless, skinless chicken breasts 6 strips of quality bacon – cooked and crumbled 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder Salt & pepper to taste Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Potato and Smoked Sausage Casserole

Potato and Smoked Sausage Casserole Serves 4-6 3 cups potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb 4 tablespoons butter 4 tablespoons flour 2 cups milk 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1⁄2 lb Velveeta cheese, diced 1⁄2 cup sharp cheddar cheese, shredded 1 lb skinless smoked sausage (Eckrich is my favorite brand) 1⁄8 teaspoon paprika Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.). Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top). NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

INCREDIBLE BREAKFAST BAKE

INCREDIBLE BREAKFAST BAKE I love this one for dinner myself! 1 Can Flaky Grands Bag shredded cheddar 8 oz. Half cup milk Cubed ham or ground cooked sausage 1 cup cooked 5 eggs Salt and pepper Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. (You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.)

Cherry Pineapple Dump Cake

Cherry Pineapple Dump Cake 1 can cherry pie filling (20 oz) 1 can crushed pineapple (16 oz) 1 box Yellow Cake mix 1/2 - 2/3 cup Chopped Walnuts 1/2 cup of butter (1 stick) Lightly spray a bundt pan, or pan of choice. Layer the bottom with the entire can of cherry pie filling On top of the cherries, layer the crushed pineapple, juice and all. Sprinkle the (dry) cake mix over the cherries/pineapple evenly. Cut a stick of butter and place pats of butter on top of the dry cake mix Sprinkle walnuts over butter (as much as you want) Bake at 350 degrees for 45-55 minutes. Ovens may vary. You know it is done when the top is a nice golden brown. Serve warm with whip cream or ice cream on the side.

Strawberry Refrigerator Dessert

Strawberry Refrigerator Dessert 3-4 cups strawberries sliced 12-15 Whole Graham Crackers 1 1/2 pints heavy whipping cream 4-5 Tablespoons sugar 1 1/2 teaspoons vanilla Using mixer - Mix whipping cream, sugar and vanilla on medium to high speed until stiff peaks form (I keep going until it is thicker but stop mixing before it is "butter") Always best to make sure the heavy cream, mixing bowl and beaters are super cold. Just put bowl and beaters in the fridge for awhile before mixing. Line 8 X 8 pan with whole graham crackers (You can break some more to fill in any gaps around the edge) Spread whipped cream on the graham crackers Top that layer with sliced strawberries Repeat this 2 times Top with remaining strawberries Put a few whole berries in the middle to make it prettier Chill in fridge approx. 3 hours. Bring it out and say goodbye to it because it will be gone and it will become a memory…until next time. *Optional – Drizzle with strawberry sauce and chocolate hard shell sauce (you can use any chocolate sauce). You can use Cool Whip. I just like a heavier/sturdier, home made taste of making it myself.

Chocolate Suicide

Chocolate Suicide Cookie dough on bottom Oreo arranged in the middle brownie batter poured over the top Bake until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!! Oh MY

Beefy Casserole

Beefy Casserole 1 lb. lean ground beef 1 medium onion, chopped 2 cups frozen seasoned chunky-style hash-brown potatoes (from 28-oz. pkg.) 2 cups frozen cut green beans 1 (11-oz.) can whole kernel corn, red and green peppers SAVE $ 1 (10 3/4-oz.) can condensed tomato soup 1 (14-oz.) can ready-to-serve beef broth 1 teaspoon garlic-pepper blend In large saucepan or Dutch oven, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until thoroughly heated, stirring occasionally. Expert Tips Cubed, frozen hash-brown potatoes can be used in place of chunky-style frozen, seasoned hash-brown potatoes. Save prep time by chopping several onions at once in the food processor. Package them into 1/2-cup amounts and freeze them for later recipes. In this stew, cook the frozen chopped onion directly with the ground beef. Pass grated or shredded Parmesan cheese for sprinkling over steaming bowls of stew.

Piña Colada Dump Cake

Piña Colada Dump Cake ½ cup unsalted butter, melted ⅓ cup spiced rum 2 pounds frozen pineapple chunks 1 (15.25-ounce) box yellow cake mix 2 cups sweetened coconut flakes ½ cup (1 stick) unsalted butter, cubed Vanilla ice cream, optional Whipped cream, optional Maraschino cherries, optional Preheat oven to 350º F. In a 9x13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined. Sprinkle the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top. Evenly place butter cubes on top of the shredded coconut. Place baking dish in oven and bake for 50-60 minutes, or until batter is cooked through and coconut is toasted but not burnt. If the coconut begins to burn before end of cook time, cover with aluminum foil. Serve warm or cool with desired toppings.

Honey Bun Cake

Honey Bun Cake 1 box yellow cake mix 4 eggs 1 c. sour cream 3/4 c. vegetable oil 1 c. brown sugar 2 tsp. cinnamon Frosting 2 c. powdered sugar 6 Tbsp. milk 1 tsp. vanilla Preheat oven to 325 degrees. By hand mix together cake mix, eggs, sour cream, and oil until well combined. Set aside. In a seperate bowl combine brown sugar and cinnamon and mix together until well combined. Pour half of cake batter in a greased 13x9 pan. Spread it out good. Add half of brown sugar mix on top of that covering all the batter. Pour rest of batter and spread until even. Top with rest of brown sugar mix. With a knife swirl your batter around. Bake 45-50 minutes until a toothpick comes out clean. Meanwhile mix ingredients for frosting. When cake comes out of the oven pour the frosting on the hot cake. Let cool or serve warm.

Cheesecake Chocolate Chip Muffins

Cheesecake Chocolate Chip Muffins Chocolate Chip Cheesecake Filling 8 oz cream cheese, softened 1/2 cup granulated sugar 1 egg, room temperature 1/2 tsp vanilla extract 1/4 cup mini chocolate chips Chocolate Chip Muffins 2 cups all-purpose flour, spooned and leveled 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1 tsp salt 1/2 cup coconut oil (warm to a liquid state) 1 cup granulated sugar 1 egg, room temperature 1 cup plain Greek yogurt 1/4 cup milk 1/4 cup strong coffee, cold 1 tsp vanilla extract 3/4 cup mini chocolate chips, divided Chocolate Chip Cheesecake Filling Line a muffin pan with liners and set aside. Preheat oven to 400F. In a medium size bowl, beat cream cheese and sugar together until light and fluffy, about 2 to 3 minutes. Add egg and vanilla extract and continue beating until well combined. Stir in chocolate chips. Transfer to a ziploc bag and chill until needed. Chocolate Chip Muffins In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. In a medium bowl, whisk together coconut oil and sugar. Add the egg, Greek yogurt, milk, coffee and vanilla extract and continue whisking until combined. Stir wet ingredients into dry ingredients just until combined. Stir in 1/2 a cup of mini chocolate chips. Transfer muffin batter to a ziploc bag and cut off one corner. Pipe batter into each liner until about halfway full leaving the center empty if possible. The batter is very thick. Remove the cheesecake filing from the refrigerator and snip one corner of the ziploc bag. Press the tip of the bag into the center of each muffin and squeeze about two tablespoons of filling into the center of each muffin. Top with another tablespoon of muffin batter and sprinkle with mini chocolate chips. Bake at 400F for 5 minutes. Turn temperature down to 350F and continue baking for an additional 12 to 15 minutes or until the top of the muffins springs back when pressed. Let cool slightly before serving.

Bourbon Chicken

Bourbon Chicken 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil... 1 garlic clove, crushed 1⁄4 teaspoon ginger 3⁄4 teaspoon crushed red pepper flakes 1⁄4 cup apple juice 1⁄3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1⁄2 cup water 1⁄3 cup soy sauce Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.

Famous Pork Chops

Famous Pork Chops 1 cup crushed butter crackers garlic salt to taste ground black pepper to taste 3 eggs, beaten 4 pork chops 1/2 cup butter Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

Meat Loaf and Potato Casserole with Bacon

Meat Loaf and Potato Casserole with Bacon 1 Pound Lean Ground Beef 3/4 Cup Finely Chopped Onion 1/3 Cup Seasoned Dry Breadcrumbs 1/4 Cup Jack Daniels Honey Smokehouse Barbecue Sauce(or any brand) 1 Egg, lightly beaten 2 Teaspoons Chili Powder 3/4 Teaspoon Salt 1 Package Ore-Ida Steam n’ Mash Cut Russet Potatoes(or any brand) 2/3 Cup Canned Evaporated Milk 1 Tablespoon Butter 1 Tablespoon Chopped Fresh Flat-Leaf Parsley 1 Teaspoon Garlic Powder 1 Cup Cooked Bacon, Crumbled 1/4 Cup Canned Crispy Fried Onions 2/3 Cup Shredded cheddar cheese Blend Preheat oven to 375 degrees. Coat 9 x 9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish. Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.