STRAWBERRY JELLO PIE

STRAWBERRY JELLO PIE 1 premade graham cracker crust (10 in.) additional whipped topping and strawberries for garnish, if desired 1 package (8 oz) whipped topping, thawed 2 cups strawberries, diced 1 cup ice water 2/3 cup boiling water 1 package (3 oz) strawberry Jello In a large bowl, dissolve Jello in boiling water. Add ice water; stirring well until all ice has melted. Allow to sit at room temperature for 10 minutes to allow gelatin to thicken. Whisk in whipped topping. Fold in 1 1/2 cups diced strawberries. Spoon filling into graham cracker crust. Sprinkle with remaining diced strawberries. Refrigerate for 3 hours, or until set. Garnish (if desired), slice, and serve!

SLOW COOKER SMOTHERED FRITOS TACO BOWLS

SLOW COOKER SMOTHERED FRITOS TACO BOWLS (EASY) 1 1/2 pounds lean ground beef 1 cup chopped onion (yellow or sweet) 2 cans (16 ounces each) Bush’s Best Chili Beans (pinto beans – mild chili sauce) – do not drain 8 ounce can Tomato sauce 1 can Original Rotel (10 ounce can) – do not drain taco seasoning packet (1 ounce) 1/2 cup water Taco Bowl Fixings Fritos Rice (optional) – My favorite, Copycat Chipotle Restaurant’s Cilantro Lime Rice Favorite taco toppings suggestions – cheddar cheese, lettuce, tomato, jalapenos, sour cream, hot sauce, avocado, fresh lime juice, fresh cilantro, etc. Brown beef and chopped onions in large skillet over medium-high heat until beef is no longer pink and onions are translucent. Add taco seasoning, 1/2 cup of water, mix well – remove from heat. *If you are using higher fat ground beef, be sure to drain excess fat before adding taco seasoning. Spray slow cooker with non-stick cooking spray. Pour chili beans, tomato sauce and Rotel in slow cooker. Next add browned beef mixture to the slow cooker and mix well. Cover and cook on high for 3-4 hours or on low for 5-6 hours. In individual serving bowls, add a handful of Fritos, a small layer of rice (optional), a large spoonful of the beefy taco mixture then top with your favorite taco toppings. Fresh squeezed lime over top is an awesome addition along with fresh cilantro. Enjoy! Tip – Not a fan of beef? Use ground turkey or chicken.

Chocolate Crack Bark

Chocolate Crack Bark 12 ounces bittersweet or semisweet chocolate 2 ounces unsweetened chocolate 3 ounces milk chocolate 1 cup chopped pecans 1/2 cup chopped walnuts 3/4 cup dried orange scented cranberries, I found these at Trader Joe's 1/2 cup raisins 3 tbsp flax seeds, not the meal the whole seed Line a cookie sheet with tin foil then lay a piece of parchment paper over that. Set aside. Chop up all the chocolate into medium pieces using a serrated knife. In a double boiler, I made my own by placing a heatproof glass bowl over a pot of simmering water. (Make sure the water does not touch the bottom of the glass bowl) place all the chocolate into the glass bowl except for about 3/4 of a cup. Using a rubber spatula, gently mix the chocolate until completely melted. Then add the 3/4 cup of chocolate into the mixture and continue to mix gently until all is melted again. Take off the heat and stir in the nuts, flax, and dried fruit. Make sure all is incorporated. Pour onto prepared baking sheet and carefully spread out. Using an offset spatula is helpful. Let sit on the counter for about 15 minutes then place in fridge for at least 30 minutes. When you take out of fridge, break on the side of a cutting board into medium to large shards of chocolate bark. Store in the fridge for up to 5 days. When you take out, let chocolate sit on counter to warm up a bit.

Banana Pudding Dip

Banana Pudding Dip 1 3.4 oz box instant banana pudding 1 3.4 oz box instant vanilla pudding 3 cups half & half 1 tsp pure vanilla extract 1 8 oz cream cheese, softened 4 medium bananas cubed 3 cups mini marshmallows 1 8 oz frozen whipped topping, thawed 1/2 cup roughly crushed vanilla wafers Whole vanilla wafers for dipping Using a stand or hand mixer whip together both pudding mixes with the half and half and vanilla until thickened but still pourable. Add the softened cream cheese and continue to whip until completely smooth. By hand, mix in the banana clunks, marshmallows, 2/3 whipped topping and crushed vanilla wafers. Reserve 1 Tbsp crushed vanilla wafers to sprinkle on top. Pour into a serving dish and frost the top with the remaining whipped topping. Garnish with vanilla wafer crumbs. Refrigerate covered for 2-4 hours before serving with whole vanilla wafers for dipping.

Banana Rum Punch

Banana Rum Punch 1 oz Bacardí Banana Rum 1 oz Pineapple Rum 2 oz orange juice 2 oz. pineapple juice 1 oz ginger ale 1 tsp grenadine orange and lemon slices, maraschino cherries to garnish Combine first four ingredients in a cocktail shaker. 2. Shake gently. 3. Pour the mixture on top of a glass filled with ice. 4. Pour ginger ale on top.5. Garnish with your choice of orange and lemon slices and maraschino cherries .

Caramel Cinnamon Rolls

Caramel Cinnamon Rolls 1 stick butter 1/2 cup sugar 1/2 cup brown sugar 1 cup frozen vanilla ice cream 1/2 to a full 12-count Bag Frozen Rhodes Cinnamon Rolls ** Save the icing in the fridge overnight Combine butter and vanilla ice cream in a saucepan and melt stirring constantly. Add sugars and heat to boiling, over medium high heat stirring constantly with a whisk. Bring to a rolling boil while whisking the entire time for two or three minutes. Remove saucepan from burner and let sit for 15 minutes or so to cool down. Once cooled put this mixture in to the refrigerator for an hour or so to thicken up. Spray glass baking dish with nonstick spray and arrange the frozen cinnamon rolls evenly in the dish. If you are using all 12 cinnamon rolls you might want to do six rolls per 9x13" dish. Pour cold caramel mixture over the rolls and set in the oven overnight (while the oven is off) Store the packet of icing that comes with the rolls in the fridge overnight. You'll use that on top of the rolls once they're cooked in the morning. In the morning do not take the rolls out of the oven. They will remain in the oven while preheating. Bake for 20-30 minutes at 350 degrees (Total - this amount of time includes the preheating until browned on top. Pour the icing mixture over the cinnamon rolls and enjoy! Notes ** I always make extra icing using a mixture of powdered sugar and milk. ** I generally halve this recipe and make six cinnamon rolls at a time. When I do that, for example, I cook them for 25 minutes total from the time I turn on the oven. ** Keep an eye on the cinnamon rolls as all ovens can vary and the sugar mixture on top can burn.

Ocean Water

Ocean Water 3 tbs sugar 3 tbs water 1/2 tsp coconut extract 24 oz carbonated lemon-lime soda pop 3 drops blue food coloring. Combine sugar and water in a small microwave-safe bowl. Heat for 30 seconds on high; stir to dissolve. Set aside until this syrup is room temperature. In a larger bowl combine the cooled syrup, coconut extract and lemon-lime soda. Gently stir in the food coloring. Serve over ice. Notes Replace ice cubes with frozen fresh pineapple for more oomph

Frozen Peanut Butter Cookie Sandwiches

Frozen Peanut Butter Cookie Sandwiches 2 full sheets chocolate graham crackers 1 tbps plus 1 tsp creamy or chunky peanut butter 2 heaping tbsp whipped topping In a small bowl mix whipped topping with the peanut butter. Break each cracker in half to make 4 squares. Spread the mixture over one cracker and place the other half on top gently. Some may squeeze out but not a big deal. It freezes up nicely. Wrap each sandwich in plastic wrap, freeze for a few hours until firm. Enjoy!!

Funfetti Popcorn Balls

Funfetti Popcorn Balls 6 cups microwave popcorn 16 large marshmallows 3 tbsp butter 3/4 tsp vanilla extract 3 tbsp colored sprinkles cooking spray Pop your popcorn as directed on the package. When finished, measure out 6 cups and place in a large mixing bowl. Set aside. In a large saucepan, liberally spray with cooking spray and place over low to medium heat, add the butter and start to mix with a wooden spoon that has been sprayed as well until the marshmallows are melted. Take off the heat and add the vanilla extract. Use a rubber spatula that has been sprayed to scoop the marshmallow mixture out and pour into the bowl with the popcorn. Toss the sprinkles and mix gently with the rubber spatula. Now spray your clean hands and start to roll up your balls. You will have enough to make 6 nice size popcorn balls. Place on wax paper the set up, about an hour or so and then enjoy!!

Bakery Style Pecan Cinnamon Rolls-Made with Crescent Rolls

Bakery Style Pecan Cinnamon Rolls-Made with Crescent Rolls 1 tube Crescent Rolls I used Pillsbury reduced fat 3 tbsp butter or margarine 2 1/2 tbsp granulated sugar 2 1/2 tbsp light brown sugar or use all granulated sugar 1 1/2-2 tbsp cinnamon 1/4 cup chopped pecans 2 tbsp chopped pecans Preheat oven to 375 degrees; have a cookie sheet lined with parchment paper. Keep the tube of crescent rolls in fridge until ready to use and you have all your ingredients ready to go. In a small bowl combine the sugars, cinnamon. Have the 1/4 cup chopped pecans ready too. Set aside. Melt butter in microwave safe bowl and set aside. Now, take the tube out of fridge and roll out on a cutting board. You want to flatten the dough out with your hands to make a rectangle. You don’t need to use a rolling pin but you can use one if you want to make the same thickness throughout Spread the butter with a pastry brush over the entire dough. Save a little butter for when you have rolled up this up after the filling is in. Sprinkle the sugar/cinnamon mixture over the butter (a nice coating). Sprinkle the pecans too. Save a little cinnamon/sugar for when it’s rolled up. Starting with the shorter end, roll the dough up into a log. Brush the remaining butter over the outside of the log and sprinkle the remaining sugar mixture over the butter. With a sharp knife cut the roll into 8 slices. To do this, start by cutting the roll in half then half again until you have 8 slices. Place the slices on the baking sheet. Brush any leftover butter over roll. You will probably still have extra cinnamon sugar mixture so sprinkle that over the cut slices along with the remaining 2 tbsp chopped pecans. Bake for about 10-12 minutes. Turn the pan around after 5 minutes and check after 10 minutes. They should look puffed, and be browned. The pecans should look toasted. The bottoms will look light to medium brown as well. Remove from the oven and place on a cooling rack. Let cool a few minutes. ***Best when served warm the same day. Enjoy!

Shortcut Meatball Pot Pie Casserole

Shortcut Meatball Pot Pie Casserole 3 cups frozen mixed vegetable, thawed slightly 8 to 10 frozen meatballs, cut in halves or quarters, I used Trader Joe’s turkey meatballs, slightly thawed 1 jar or can chicken or turkey gravy 1 cup Bisquick 1/2 cup milk, plus 2 tbsp. if needed, I used 2 % 1 egg Preheat oven to 400 degrees, have a cookie sheet lined with foil ready and set aside. Mist a round or square casserole dish with cooking spray. Toss the veggies, cut up meatballs and gravy in the casserole dish and mix gently. In a medium mixing bowl, stir the Bisquick, milk and egg together. Pour over filling and gently smooth around. Place dish onto baking sheet. Bake for about 30 minutes or until you see bubbling and the crust is golden brown. When you take out, let cool for only 5 minutes. Serve and enjoy this hearty, delicious meal. I served this with a salad

Sweet and Sour Chicken Casserole

Sweet and Sour Chicken Casserole 2 tbsp olive oil 1 large onion, chopped into large pieces 2 1/2 to 3 pounds chicken thighs and drumsticks 3/4 tsp kosher or sea salt 1/2 tsp ground black pepper 2 medium or large carrots, sliced 1 large red pepper cut into chunks 20 ounce can pineapple chunks in juice 4 cloves garlic 4 to 5 small white potatoes cut up juice of 1/2 fresh orange 1 small can tomato sauce or diced tomatoes 1/4 cup chicken stock or water more water or stock if needed a handful of black olives, optional 2 tbsp fresh parsley for garnish Saute onion and garlic with olive oil. After 2-3 minutes, add the meat that you previously seasoned with salt, pepper. When the meat gets golden color, add finely chopped carrots, peppers and potatoes and add chicken stock. Simmer until tender, about 20 minutes. If using sausage, add now. When the water has evaporated, add pineapple with juice, tomato sauce, orange juice, olives if using. Stir and cook another 10 minutes and sauce thickens a bit. Juices will run clear. Chicken should be cooked completely. Add parsley to garnish.

Gooey Chocolate Peanut Butter French Toast

Gooey Chocolate Peanut Butter French Toast 2 slices whole wheat bread (or any light bread) 2 tbsp natural peanut butter (no sugar) or regular peanut butter 1 1/2 tsp mini chocolate chips 1/4 cup Egg Beaters (or any store brand egg substitute) 3-4 tbsp. milk, almond milk or soy milk 1 tsp vanilla extract Spread peanut butter on the bread. Sprinkle the mini chips over one slice of bread. Close sandwich. In a wide bowl, mix up the Egg Beaters along with the milk of your choice. Now dip your sandwich in the egg mixture. I try to use up all of the liquid. Have a non-stick pan ready misted with cooking spray (either regular or butter flavored). Keep the temperature at medium on the stove top. Place your sandwich on the pan and press very lightly with a thin spatula. Spray the top of the sandwich with the cooking spray and be ready to turn it over. Turn over when you check to see the bottom is brown. Cook for a few more minutes or until brown on the other side. You can press down again but do so very gently. Remove, cut in half and ENJOY this gooey treat!

Oreo Cheesecake Cream Pie

Oreo Cheesecake Cream Pie 1 package cream cheese (8 oz.) 1/2 tsp vanilla extract 1/4 cup powdered sugar 1 Oreo pie crust 1 container Cool Whip (8 oz.) 1 package Oreo cookies (13.4 oz.) Cream Cheese Filling Soften cream cheese by microwaving it for 20 seconds in a microwave safe bowl. Add in vanilla extract and powdered sugar. Mix with a spatula until combined. Using a rubber spatula, add Cool Whip into the cream cheese mixture and gently mix together. Crush 20 Oreo cookies by adding them into the ziplock bag and hitting them with a rolling pin. Fold in these crushed cookies into the cream cheese/Cool Whip filling until well combined. Assembly Dump the filling into the pie crust and smooth the top with a spatula. For Topping Add 10 more Oreo cookies to the ziplock bag and crush them by hitting them with a rolling pin. Spread most of these crushed Oreos in the middle section on top. They should be concentrated in the mid section, with only Oreo crumbs spreading to the edges Freeze or Refrigerate Before Serving Freeze for 1 hour or refrigerate for 6 hours before dividing and serving.

No Bake Peanut Butter Dessert

No Bake Peanut Butter Dessert 9 inch Graham Cracker crust pre-made, ready to use 8 oz cool whip 1/2 cup heavy cream 8 ounces cream cheese softened 1/2 cup granulated sugar 1 tablespoon vanilla 1 cup peanut butter (creamy, not crunchy) 1 cup mini chocolate chips Take pie crust out of package and keep it inside the foil. Do not turn it upside down or attempt to take it out. If you do, it will get crumbled and destroyed. Add cool whip, heavy cream, softened cream cheese, sugar, and vanilla to a large bowl. Beat until smooth with electric mixer. Add peanut butter and mix until blended well. Make sure to scrape the sides of the bowl as well. Now add chocolate chips until evenly distributed throughout the mixture. Pour the prepared filling into the graham cracker pie crust. Place filled pie into the refrigerator or even freezer until firm, about 30 minutes to 1 hour. This will allow it easier to cut.

Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping

Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping Dry Ingredients: 1 3/4 cups all purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1/2 teaspoon sea salt 1 cup granulated sugar ½ cup brown sugar ½ cup chopped pecans ¼ teaspoon ground nutmeg 1 1/2 teaspoon cinnamon Liquid Ingredients: 2 large eggs 1 teaspoon vanilla extract 1 cup of canned pumpkin or homemade pumpkin puree 1/2 cup vegetable oil (such as canola oil) Topping: 1/2 cup chopped pecans 2/3 cup brown sugar 1 teaspoon cinnamon 1/3 cup butter softened 1/3 cup flour Confectionary sugar (optional, for decoration) Preheat the oven to 350ºF and line muffin cups with paper liners. Batter: In a large bowl, mix all dry ingredients together: flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, pecans and brown sugar. In another bowl, prepare liquid mixture by whisking eggs together until the yolks and whites are blended. Then add vanilla, oil and pumpkin puree. Add the liquid mixture from step 3 to the dry ingredients mixture in step 2. Mix well with a wooden spoon. Use a large spoon or an ice cream scoop to fill each muffin cup completely full. Topping: Prepare the topping for the muffins by mixing pecans, brown sugar, cinnamon, flour together. Then add softened butter by cutting it into the dry ingredients with the fork until you have a good crumble topping. Sprinkle this mixture over muffins. Using a spoon, spread the topping evenly over each muffin. Bake: Bake until the muffins are springy to the touch and toothpick comes out clean, for 25 to 35 minutes. Start checking with the toothpick at 25 minutes. Allow them to cool for 10 minutes, then turn out onto rack to cool completely. Please keep in mind that the larger the muffin cups, the longer it will take to bake them. Sprinkle with confectionary sugar (optional). Notes This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.

Creamy Brussels Sprouts with Bacon and Mozzarella

Creamy Brussels Sprouts with Bacon and Mozzarella 10 slices bacon (chopped) 2 tablespoons butter 1 tablespoon olive oil 2 pounds Brussel sprouts (trimmed and cut in half) Salt and pepper to season 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme 1.5 cup heavy cream 1/2 cup mozzarella shredded Cook chopped bacon in a large skillet over medium heat until very crisp, about 3 to 4 minutes per side.Turn off heat and transfer bacon to a paper towel-lined plate. In the same pan, melt 2 tablespoons of butter, then add olive oil and the Brussels sprouts. Season them with salt, pepper, garlic powder, onion powder and dried thyme right in the pan. Cook Brussels sprouts on medium high heat for 8-10 minutes to ensure browning of the sprouts. Scrape up any browned bits from the bottom of the pan while cooking. Next pour in the heavy cream, reduce heat down to low and allow the sprouts to simmer until tender, about 5 minutes. Add the bacon in and mix to combine all of the flavours together. Top the sprouts with the mozzarella cheese and increase the heat. The cheese will quickly melt on top of the warm sauce and will thicken it. Simmer for additional 5-10 minutes. Season with a little extra pepper and more mozzarella cheese before serving. Serve immediately

CHICKEN SPAGHETTI CASSEROLE

CHICKEN SPAGHETTI CASSEROLE 7 ounces thin spaghetti 1 tablespoon salted butter 2 cups sliced mushrooms 1 medium onion, chopped 1/2 cup chopped celery 1/2 cup chopped green bell peppers Two 10.75-ounce cans 98% fat free cream of mushroom soup 1 cup nonfat milk 8 ounces sharp cheddar cheese (can sub reduced fat) 2 cups chopped cooked chicken breast 1 teaspoon Tabasco sauce salt and pepper, to taste 1/2 cup shredded Monterey Jack cheese (san sub reduced fat) Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray. Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside. Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

Good Ole Triple-Crust Peach Cobbler

Good Ole Triple-Crust Peach Cobbler 3 packages (11 ounces each) Betty Crocker™ pie crust mix 1 cup cold water 1 1/2 cups sugar 3/4 cup butter or margarine, melted 2 teaspoons ground nutmeg 2 teaspoons ground cinnamon 2 teaspoons vanilla 2 teaspoons lemon extract 2 cans (29 ounces each) sliced peaches in syrup, undrained Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11×8 inches. Cut into 4 strips, 11×2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside. Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top. Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish. Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.

POTATO BACON SOUP

POTATO BACON SOUP 2 tablespoons butter 3/4 cup finely chopped onion 2 cups peeled and diced potatoes 1 1/2 cups water 1/2 teaspoon dried dill weed (optional) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 3/4 cups milk 3 tablespoons real bacon bits 1 tablespoon dried parsley, or to taste Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes. Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

HAMBURGER STROGANOFF

HAMBURGER STROGANOFF 1 (16 ounce) package egg noodles 1 pound lean ground beef 1 (.75 ounce) packet dry brown gravy mix 1 (8 ounce) package cream cheese 1 (6 ounce) can chopped mushrooms, with liquid 1/2 cup milk 1 (8 ounce) container sour cream 2 (10.75 ounce) cans condensed cream of mushroom soup Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat. Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

SHEET PAN CHICKEN FAJITAS

SHEET PAN CHICKEN FAJITAS 1/3 cup vegetable oil 2 teaspoons chili powder 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pinch ground cayenne pepper 1 1/2 pounds chicken tenders, quartered 4 cups sliced bell peppers, any color 1 onion, sliced 1/4 cup chopped fresh cilantro 1/2 lime, juiced Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix. Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil. Spread chicken mixture onto prepared pan. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes. Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Homemade Chicken Parmesan

Homemade Chicken Parmesan 2 boneless skinless chicken breasts salt and pepper to taste 1/2 c extra-virgin olive oil 3 eggs 1/4 c parmesan cheese 2 c Italian seasoned bread crumbs 8 oz fresh mozzarella, sliced Your homemade sauce or favorite Marinara sauce Fresh basil for decorating (optional) Slice the chicken breasts in half horizontally to make 4 thin cutlets, season with salt and pepper to taste. Place bread crumbs in a shallow bowl. Add oil to large frying pan and heat over med-high heat. Beat eggs and parmesan cheese together in another shallow bowl. Dredge chicken in bread crumbs tapping off the excess, then dip in the egg mixture then back into bread crumbs coating well. Carefully lay in the skillet and fry until golden brown and cooked through, about 4 -5 minutes per side depending on the thickness or your chicken. Transfer to the baking dish and top with sliced mozzarella. Broil until the cheese melts and brown a little about 2-3 minutes. Transfer to serving platter and top with your homemade sauce or favorite Marinara. Decorate with fresh basil, optional.

Magic Shower Cleaner

Magic Shower Cleaner Ingredients: 2 oz. Dawn 4 oz. bottled lemon juice 8 oz. white vinegar 10 oz. water -Mix all ingredients into a spray bottle and gently shake to mix. Spray onto shower and tub walls. Let sit for at least one hour and then rinse with hot water. Unless you have extra build-up of soap scum or water build-up, there is no need to scrub. Once I rinse my shower, I like to dry and buff it down for a sparkling shine! Use this weekly to keep a nice, clean shower! Note: Do not use "Simply Clean" Dawn. Use the Original

3 Ingredient Peanut Butter Cup Fudge

3 Ingredient Peanut Butter Cup Fudge 11.5 - 12 ounce bag milk chocolate chips 14 ounce can sweetened condensed milk 45 mini peanut butter cups Line a 11 x 7 baking pan ( just bought two of these, they come with lids, love them) with parchment paper. Let some of the paper hang over two sides for easy lifting when fudge is ready. You can spray a light coating of cooking spray if you want or just use the parchment paper. Layer the bottom of the pan with 25 mini Reese’s Peanut Butter Cups. In a microwave safe bowl, mix together the chocolate chips and sweetened condensed milk. Microwave on high in 30 second intervals, stirring after each interval, until completely melted and smooth. Pour the luscious melted mixture on top of the mini Reese’s Peanut Butter Cups in the pan. Use a rubber spatula to gently spread evenly over the mini pb cups. Take the remaining pb cups and cut or crunch them up over the chocolate mixture. Let sit on the counter until the fudge cools off. Then, cover with lid from baking dish or plastic wrap. Set in fridge for about 4 hours to set up. Take out with the two pieces of parchment paper and peal off. Cut into pieces. That’s it! Enjoy!

Strawberry Heaven Pudding

Strawberry Heaven Pudding 1 angel food cake 1 (16 ounce) container Cool Whip 8 ounces cream cheese 1 cup sugar, divided 1 teaspoon vanilla extract 1 quart fresh strawberries, sliced 3 tablespoons cornstarch 1 (3 ounce) package strawberry Jell-O gelatin dessert 1 tablespoon lemon juice 1 cup water Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside to cool slightly. Stir in sliced strawberries. Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9×13 inch pan (I use glass so you can see the pretty layers). Set aside. Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl. Beat until smooth. Stir in remaining Cool Whip. Spread evenly over cake layer. Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly. Refrigerate 2 to 3 hours before serving. Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

Coconut-Pineapple Cake

Coconut-Pineapple Cake 1 (15 1/4-ounce) can crushed pineapple in juice, undrained 1 1/2 cups butter or margarine, softened 3 cups sugar 5 large eggs 1/2 cup lemon-lime soft drink* 3 cups cake flour, sifted 1 teaspoon lemon extract 1 teaspoon vanilla extract Pineapple Filling Cream Cheese Frosting 1 (6-ounce) package frozen flaked coconut, thawed Garnish: fresh mint sprig Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper. Grease and flour wax paper. Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire racks. Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around top, if desired. Sprinkle with coconut. Garnish, if desired. *For lemon-lime soft drink, we used 7-Up. Its specific level of carbonation makes the layers rise beautifully.

CHICKEN CABBAGE STIR FRY

CHICKEN CABBAGE STIR FRY 3 chicken breast halves 3 teaspoon vegetable oil 3 cups green cabbage, shredded 1 tablespoon cornstarch 1⁄2 teaspoon ground ginger 1⁄4 teaspoon garlic powder 1⁄2 cup water 1 tablespoon soy sauce Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and sauté 2 minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute. Refrigerate leftovers within 2 hours.

CREAM CHEESE LEMONADE PIE

CREAM CHEESE LEMONADE PIE For the Creamy Pie 1 5 oz can Evaporated milk 1 3.4 oz box of instant lemon pudding mix, one small box 2 8 oz packages of cream cheese ¾ cup frozen lemonade concentrate For the Pie Crust 2½ cup graham cracker crumbs ⅓ cup sugar ⅔ cup butter, melted Or you can use 1 graham cracker crust, 9 inch Preheat over to 350° For the Pie Crust In a medium mixing bowl, combined all ingredients and whisk together until well combined. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool. For the Creamy Pie In a small mixing bowl, combined evaporated milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust. Cover and refrigerate for at least 4 hours.

Cheesy Tuna Salad

Cheesy Tuna Salad 12 ounces tuna 16 ounces small shell pasta 2 celery ribs 1 medium onion 8 1⁄2 ounces peas 2 cups Miracle Whip 2 cups milk 1 lb Velveeta cheese Boil water, cook pasta 8 minutes, rinse and cool. mix miracle whip and milk. in a bowl add the cooled pasta,diced celery,diced onions,drained tuna and miracle whip mixture. mix until pasta is coated. add cubed velveeta cheese and drained peas, mix. chill and serve.

Butterscotch Cake With Caramel Icing

Butterscotch Cake With Caramel Icing 2 Cups Brown Sugar 1/2 Cup Butter 1 teaspoon vanilla 2 Eggs 2 Cups Flour 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1/2 teaspoon salt 1 Cup Buttermilk Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans. Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand. Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Cool before frosting. Caramel Icing: 1 1/2 cups Brown Sugar 1 Tablespoon flour 1/4 Cup butter (plus 2 tablespoons for later) 1/4 Cup Milk 1 teaspoon vanilla In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don’t have one, just make sure you boil it for a good solid minute). Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

NO-BAKE GOOEY S'MORES TREATS

NO-BAKE GOOEY S'MORES TREATS 6 tbsp butter 1 (10 oz) bag mini marshmallows 1 (12 oz) box Cinnamon Toast Crunch, or Golden Grahams 1 cup semi-sweet chocolate chips Spray a 9 x 13 baking dish with nonstick cooking spray (this will just help get the bars out easier). In a large pot over medium heat, melt butter with mini marshmallows. Don't allow to burn. Stir frequently and melt gently until smooth and combined. Take pot off of heat. Stir in Cinnamon Toast Crunch cereal (or Golden Grahams, if using). Stir until mixture is totally combined. Now, at this point, you can stir in chocolate chips. They will melt as you stir them in. Or, if you want to keep them more intact, transfer mixture to another bowl (this will help it cool faster). And then wait a few minutes before stirring in chocolate chips. Pour mixture into prepared baking dish and spread out evenly. Allow mixture to cool completely and then slice.

Jalapeño Popper Cheesy Bread

Jalapeño Popper Cheesy Bread 1 loaf Italian bread 1/2 cup salted butter, melted 1 teaspoon garlic powder 4 oz block cream cheese (1/2 block), softened to room temp 1/2 cup sour cream 1/2 cup pickled jalapeño slices, divided use 2 cups shredded mozzarella cheese Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick aluminum foil. Cut the bread lengthwise and place both parts face up on the sheet. Brush both pieces with melted butter. Sprinkle with garlic powder. Set aside. Divide the jalapeños. Save a few slices to place on top of the bread (about 1/4 cup). Chop the rest. In a medium mixing bowl, mix together cream cheese, sour cream, and chopped jalapeños. Spread the jalapeño dip mixture on the bread, dividing equally between the two pieces of bread. Top bread with mozzarella cheese. Arrange the reserved jalapeño slices over the cheese. Place bread in the oven for about 12 minutes, until cheese is melty. Remove from the oven and place on a cutting board. Let cool for few minutes. Slice and serve.

CRESCENT CHERRY CHEESECAKE COBBLER

CRESCENT CHERRY CHEESECAKE COBBLER 1 (8 oz) tube crescent rolls 12 oz (1 1/2 blocks) cream cheese, softened 3/4 cup granulated sugar, divided use 1 tsp vanilla extract 1 (21 oz) can cherry pie filling 1/4 cup unsalted butter (1/2 stick), melted Preheat oven to 350F degrees. Spray an 8 x 8 baking dish with nonstick cooking spray. Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish. Spread them out and cover the bottom of your baking dish. Seal the seams as best as possible. Next, combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth. Then add in vanilla extract and mix again. Spread cream cheese mixture over crescent rolls in the baking dish. Then pour pie filling on top of cream cheese layer. Spread it around evenly. Finally, top with remaining crescent roll dough. Do your best to stretch it out on top and seal the seams of the crescent rolls. Pour melted butter on the top of the crescent rolls. Then sprinkle 1/4 cup sugar evenly over the melted butter. Bake for about 35-45 minutes. Top crust should look crusty and be golden brown in color. Slice and serve. Notes This must be kept refrigerated if not eaten the same day it’s made.

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting 1 1/2 cups bananas, mashed, ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk Frosting 1/2 cup butter, softened 1 (8 ounce) packages cream cheese, softened 1 teaspoon vanilla 3 1/2 cups icing sugar Garnish chopped walnuts Preheat oven to 275°. Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.

MOUNDS CAKE

MOUNDS CAKE 1 Devil's Food Cake Mix 2 cups sugar (divided) 24 large marshmallows 1 1/2 cups milk (divided) 14 oz pkg. coconut 1 stick of butter 1 1/2 cups of chocolate chips Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture.

FRIED DILL PICKLE CHIPS

FRIED DILL PICKLE CHIPS 3/4 to 1 cup of beer 2 eggs 1 -2 cups of flour Cholesterol free oil Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees. Strain pickles in a small colander. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dip pickles one at a time using tongs into the batter and then place in the heated oil Fry pickles for about 2 minutes flipping the pickle after about 1 minute Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Mamas Goulash

Mamas Goulash 1 lb. ground beef 1/2 lb. hot breakfast sausage 1 med. onion, chopped 2 cloves garlic, minced 1 T. worcestershire sauce 8 oz. tomato sauce 14.5 oz. petite diced tomatoes, with juice 1 tsp. italian seasoning 1/2 tsp. smoked paprika 1/4 tsp. cumin 1/4 tsp. pepper 2 C. beef broth 1/2 C. water 1 1/4 C. uncooked elbow macaroni 1 C. shredded cheddar cheese In a large, deep sided skillet brown the ground beef and the sausage, breaking it up as it cooks. Drain off the grease and lower the heat to medium. Add in the onion and garlic and cook for 5 minutes. Stir in the worcestershire, tomato sauce, diced tomatoes with juice and seasonings. Add the broth, water and uncooked elbow macaroni. Stir to combine, cover and cook till noodles are tender, about 7-8 minutes. Turn off the heat, uncover and top with the cheese. Cover back up and let it sit till the cheese is nice and melted.

Homemade Cinnamon Bites

Homemade Cinnamon Bites 1 roll of small canned biscuits 1/4 cup sugar 1 teaspoon cinnamon 1/2 stick butter (1/4 cup) Icing: powdered sugar (maybe a 1/2 cup-ish?) couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want) drop of vanilla Heat oven to 350 degrees Put butter in a pie plate in the oven as it heats and remove when the butter is melted Cut biscuits into quarters, covering bottom of pie plate, on top of melted butter (I use scissors) Mix together sugar and cinnamon and sprinkle over top Bake for 15 minutes While baking, mix together icing ingredients After removing from oven, drizzle immediately with icing, and serve!

Garlic Butter Shrimps With Garlic Bread

Garlic Butter Shrimps With Garlic Bread 1 lb raw Shrimp 1 Stick butter 8 cloves of Garlic 1/2 tsp pepper flakes 1 tsp paprika Salt and pepper to taste 3 tbsp lemon juice 3 tbsp white wine 1/4 cup parsley Fish bread for serving Add butter to a large skillet heat then add pepper flakes cook one minute then add garlic cook for another minute .then add shrimps cook until light pink then add paprika salt and pepper to taste.lemon juice and white wine cook until it reduces then add parsley and serve. With garlic bread or fresh bread.!@ I had 2 ounces of pasta so i add it to mines but this meal goes well with bread to suck up all the juice .

Beef and Noodles

Beef and Noodles 1 beef roast (I prefer Sirloin roast) about 3 pounds 1 package egg noodles salt and pepper Liberally salt and pepper the roast and place it in the crock pot. Fill with water, almost to the top of the roast. Let cook on LOW about 8 hours, or until it falls apart Then remove the beef to a plate and pour all the cooking juices into a large pot or dutch oven. Bring it to a boil. When boiling, add the noodles, and cook until tender. Do not let all the liquid cook out of it. If it starts to get too thick, add some water or beef stock. Meanwhile, shred the beef into small chunks, removing any leftover stringy bits or fat. Add the beef back into the pot. Stir together and heat through. Serve with buttered bread

5 Minute No Bake Hawaiian Pie

5 Minute No Bake Hawaiian Pie 1 (20-ounce) can chilled crushed pineapple in heavy syrup, undrained 1 to 2 tablespoons lemon juice, optional but recommended 1 (6-serving size) package instant vanilla pudding mix 1 (8-ounce) container sour cream 1 (9-inch) store bought shortbread pie crust 1 to 2 cups prepared whipped cream, or Cool Whip 1 (8-ounce) can pineapple slices, drained really well on paper towels and each slice cut into thirds 6 to 8 stemmed maraschino cherries, drained well on paper towels 2 to 3 tablespoons sweetened flaked coconut, toasted if desired In a large bowl, combine crushed pineapple with its syrup, lemon juice, and dry pudding mix until well blended. Stir in the sour cream. Spoon into pie crust. Dollop (or spread) prepared whipped cream or Cool Whip on top. Decorate top with pieces of pineapple, cherries, and coconut. Chill several hours before slicing and serving.

Bacon Egg & Cheese Quesadillas

Bacon Egg & Cheese Quesadillas 1/2 c. Real Bacon Bits 2 (6” in.) tortillas 2 eggs 1/4 c. milk 1/2 c. Shredded Cheese In a small bowl whisk together eggs and milk. Pour eggs into a small skillet and scramble over low heat. Remove eggs to small bowl and cover with tin foil. In the same skillet put one of the burrito shells down. Top with scramble eggs, cheese and bacon bits. Place the other shell on top. Cook until the burrito on the bottom is golden brown then flip and cook until other side is golden brown

Pork Butt Chili Verde

Pork Butt Chili Verde 3-pound pork butt, bone removed if one. meat cubed to 1-inch cubes 1 lb tomatillo tomatoes(i use small to med ones) 1 pasilla pepper 2 anaheim peppers 1 jalapeno 1 yellow onion, diced 1 cans of diced green chiles 1 1/2 cups chicken broth Morton salt, pepper to taste 1 1/4 tsp garlic powder rue-equal parts flour and water. mixed well with whisk on a foil lined baking sheet, add tomatillos, husks removed, pasillas, anehiems, and jalepeno pepper. Roast under a broiler on all sides until nicely browned. put in a glass bowl, cover with lid to steam. Rinse pork and cube then add to slow cooker, add diced onion and salt, pepper, and garlic powder. Remove charred skins from peppers, and seeds, and dice and add to slowcooker, chop up all tomatillos, add to slowcooker, add the cans of diced green chiles, and broth. Stir to combine. Cover and cook on low for about 8 hours. After the meat is falling apart, to thicken sauce, make rue, and very quickly wisk in rue while drizzling in really slow. to avoid lumps. add enough to desired thickness. serve hot, on top of fried quesadillas, or chimis, or burritos.

Miracle Whip Cake

Miracle Whip Cake 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 4 tablespoons cocoa 1 cup Miracle Whip 1 teaspoon vanilla 1 cup white sugar 1 cup cold water 2 cups flour pinch salt Mix together first 6 ingredients and add all at once the cold water, Miracle Whip and vanilla. Mix just until blended and pour immediately into a greased 9” x 12” greased and floured pan. Bake in 350º oven for 40-45 minutes

Brown Sugar Chops

Brown Sugar Chops 6 pork chops 6 tbsp brown sugar 6 tbsp margarine 1 tbsp soy sauce Preheat oven to 350 degrees F (175 degrees C). Place the chops in a 9×13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce. Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

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 and pepper to taste Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining cup of Monterrey Jack cheese. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top

Pork Chop Potato Casserole

Pork Chop Potato Casserole 6 large pork chops 6 medium potatoes flour 1 can cream of mushroom soup 1/2 can(s)water oil Peel potatoes and cut into round slices. Layer bottom of large casserole dish with potatoes. Sprinkle with salt and pepper. Coat pork chops with flour. Heat oil in large skillet and brown pork chops on each side. Arrange pork chops on top of potatoes. Heat soup with water and pour over pork chops and potatoes. Cover with foil and bake at 350 degrees for 1 1/2 hours

How to Make Perfect Southern Fried Chicken

How to Make Perfect Southern Fried Chicken 2 beaten egg 1 cup milk 2 teaspoon paprika 1/2 teaspoon poultry seasoning 4 teaspoons garlic salt 2 teaspoon black pepper 2 cup all-purpose flour Beat the egg and milk together in a bowl. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag. Put the chicken in the bag, seal it and shake to coat it. Dip the flour-coated chicken in the egg mixture and again in the flour mixture. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. Drain it on paper towels and serve.

ROASTED SWEET POTATOES

ROASTED SWEET POTATOES 3 Sweet potatoes, peeled and cut into bite size cubes 2 tsp olive oil 1 tbsp butter 1 tbsp of brown sugar (more if you want it sweeter) 1 tsp of ground cinnamon 1/4 tsp of ground nutmeg Pinch of ground ginger Sea salt, to taste Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Roasted Sweet PotatoesBake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting.

Chicken & Noodles in a Crock Pot

Chicken & Noodles in a Crock Pot 2 cans cream of chicken soup 2 cans chicken broth (15 oz each) 1 stick butter or margarine 1 lb chicken breasts (fresh or frozen) 1 package frozen egg noodles (24 oz) I used Reames brand. In crock pot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crock pot on low for 6-7 hours. Take the chicken out and shred. Put back in crock pot. Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.) Serve and enjoy

Chocolate Popcorn cake

chocolate Popcorn cake 2 Microwavable Bags of Cooked Popcorn (Eliminate all the seeds) 2 Cups Honey Roasted Peanuts 2 Cups Milk Chocolate Chips 1 Bag Mini Marshmallows 1/2 Cup Butter, Melted 1/3 Cup Vegetable Oil Begin by being sure your popcorn is cooked and any leftover seeds are trashed. Pour the popcorn into a large mixing bowl along with the peanuts and chocolate chips. Pour the marshmallows in a microwave safe bowl and heat up for 30 seconds, then stir. At this point it becomes like marshmallow fluff. Pour in the butter and oil and mix with the marshmallows. Then, combine the marshmallow mixture with the popcorn mixture and coat well with a large spoon. Spray a bundt cake pan with non stick baking spray, and evenly pour in your popcorn batter. Let this harden in the fridge for several hours. Mine was set in about 3-4 hours.

Honey Butter Trail Mix

Honey Butter Trail Mix 2 Cups Peanut Butter 3/4 Cup Brown Sugar 2 Tbsp Butter 6 Cups Honey Grahams 1 Cup Yogurt Covered Raisins 1 Cup Chocolate Covered Peanuts 1/2 Cup Raisins Begin by preparing a baking dish with parchment paper. Using a small saucepan, bring the peanut butter, brown sugar, and butter to a rolling boil. Whisk it well for 2 minutes, then remove from heat. Mix in the cereal with the peanut butter mixture. Pour the mixture on the parchment paper. Let this harden for 4-6 hours on the counter or in the fridge. Once hardened, break apart into smaller pieces. Place it in a large bowl. Mix in the remaining ingredients. Serve or store in an airtight container.

Chicken Tacos

Chicken Tacos 2 boneless, skinless chicken breasts 1 can (16oz) chicken broth 1 sm. Can yellow corn 1 sm. Can black beans ½ packet taco seasoning (Trader Joe’s is my favorite!) 2 cloves fresh garlic, chopped ½ teaspoon ground cumin ½ teaspoonful garlic powder ½ teaspoonful onion salt Chopped onions canned fire-roasted tomatoes Rinse chicken breasts and place in crock pot, along with chicken broth, vegetables, and spices. Stir well. Cook on high heat for four hours, or on low heat for eight hours. After cooking, stir well and shred chicken. Shredding is easiest with two forks. Serve taco style, in tortillas topped with salsa, cheese and sour cream. Or, serve with tortilla chips as chicken nachos. Refrigerate leftovers and re-heat either in crock pot or microwave.

Beef and Peppers

Beef and Peppers 2 Tbsp Cooking Oil I used olive oil 1 1/4 Lbs Beef Round or Sirloin Steak 1 Clove of Crushed Garlic 1 Grilled Vidalia Onion You can substitute for white onion or onion powder 1 Green Pepper 1 Red Pepper 1 10.5 oz Can of Beef Broth 1/4 Cup Water 3 Tbsp Corn Starch Salt and Pepper to taste Cooked Rice Begin by slicing the steak into 1 inch cubes. Next, slice the onion and seed and slice the peppers. I prefer to have my veggies all cut into nice strips. Prepare the rice as instructed on the box. Heat the oil in a large skillet, add the steak and brown on all sides. Then, add in the garlic and continue to cook for 2 minutes. Next add in the onion, peppers, and broth. This will need to simmer for 20 minutes. Lastly, combine the water and cornstarch stirring into the broth. Continue cooking until the gravy is thick and shiny. Add the salt and pepper for added flavor or if you are like me a little soy sauce. Serve over hot rice.

Sunbutter Pie

Sunbutter Pie 1 9 inch Graham Cracker Crust 1 8 oz Package of Light Cream Cheese Softened 1 Cup of Sunbutter 2 16 oz Containers of Light Cool Whip 1/2 Cup Confectioners Sugar Optional Caramel Sauce Chocolate Syrup, Shaved Chocolate (Optional) Mix the Cream Cheese until Fluffy. Add in the Sunbutter and continue mixing. Use 3/4 Container of Cool Whip and mix this in. If you are using sugar, add it in and keep mixing. Once mixed well, spread into the pie shell evenly. Top with remaining Cool Whip. Garnish with Shaved Chocolate, Caramel Sauce, and/or Chocolate Syrup. Freeze for 3 or more hours.

Grilled Bacon Burgers

Grilled Bacon Burgers Servings 4 1 lb Hamburger Meat 1/4 Cup Diced Onion 1 Beaten Egg 8 Slices of Bacon Uncooked Toothpicks Buns or Gluten Free Bread/Buns Combine the meat, onion, and egg in a large bowl then form 4 patties. (1 lb made 4 patties for us) Next, wrap two slices of bacon around each patty and secure with a toothpick in the middle. Place on the grill on medium heat and grill to your preference. We like ours around 160* or well done. We also placed the rest of our bacon out on the grill and grilled it too! Once you are done simply build your burger with your favorite toppings!

Chicken Teriyaki Fried Rice

Chicken Teriyaki Fried Rice 2 boneless, skinless chicken breasts, cubed 1 cup teriyaki sauce 2 teaspoons oil ½ cup onion, diced 1 tablespoon garlic, minced ½ cup carrot, diced 1 cup broccoli floret 3 eggs, beaten 3 cups brown rice, cooked 2 tablespoons soy sauce 1 tablespoon sesame oil pepper, to taste Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour. In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside. In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent. Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables. Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.

Butterscotch Pie

Butterscotch Pie 1 9" pie shell, baked 1 cup brown sugar 1/2 cup white sugar pinch of salt 3 eggs, separated (leave the eggs out of the refrigerator for a couple of hours beforehand to let them come to room temperature) 2 cups milk 4 Tbs. cornstarch 1/4 stick of butter 1 tsp. vanilla Meringue 3 egg whites 1 tsp. baking powder 4 Tbs. sugar 1 tsp. corn starch 1 tsp. vanilla Bake pie shell in a 350 degree oven just until it is starting to brown, about 10 to 15 minutes. Mix cornstarch, sugar, and salt. Beat egg yolks with milk and add to dry ingredients in a medium sauce pan over medium heat. Stir constantly and cook until it thickens. You can also do this in the microwave. Cook for about 2 minutes on high, remove and whisk well, return to microwave and cook on high for another 4 minutes or until it is thickened. Once thickened, add butter and vanilla and beat well until blended. Pour filling into the pie shell. For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless. Spread the meringue over the pie filling and be sure to go to the edges of the crust and seal it. This is a very important tip when making a meringue pie, because if you don't seal the edges of meringue around the edge of the crust, your meringue will sink in and not stand up tall on the pie when you brown it. Place it in a preheated 350 degree oven for 13 - 15 minutes just until slightly browned.

Meatloaf Stuffed Peppers

Meatloaf Stuffed Peppers Meatloaf 6 Bell Peppers Amount will vary depending on the size 2 Eggs Beaten 2 Cups Quick Cooking Oats if GF use Certified GF Oats 1/2 Cup Evaporated Milk 1/2 Cup Chopped Onion 1 Tsp Salt 1/2 Tsp Pepper 1/2 Tsp Garlic Powder 2 lbs Lean Ground Beef Sauce: 2 Cups Ketchup 1 1/2 Cups Packed Brown Sugar 1/2 Cup Chopped Onion 1 Tsp Liquid Smoke 1/2 Tsp Garlic Powder Preheat the oven to 400*. In a large bowl combine the meatloaf ingredients. Cut the tops off the bell peppers and clean them out, then place the meat mixture inside each one to just over the top of the pepper and is full. Spray a 9x13 baking dish, place the peppers in the dish. Bake for 30 minutes at 400*. Carefully remove the dish from the oven. In a small saucepan, bring all sauce ingredients to a boil. Pour over each meatloaf. Return to the oven for an additional 30 minutes or until cooked all the way through.

Mexican Meatloaf

Mexican Meatloaf 1 lb of Ground Beef 1 Can Cream of Mushroom Soup 1 Can Cream of Chicken Soup 2 Cans of Original RO*TEL Drained 1 8 oz Can of Tomato Sauce 1 Cup of Brown Minute Rice uncooked 2 Cups of Shredded Colby Jack Cheese 1 Bag of Corn Chips Crushed Preheat oven to 350*. In a skillet brown the meat until well done and drain, then add in all ingredients except for Chips and Cheese. This needs to heat until it reaches a bubbling bowl. Spray a 9 x 13 baking dish with non-stick spray, then start layering your ingredients. Pour 1/2 of the meat mixture on the bottom of the dish, then sprinkle with crushed Frito’s and top with cheese. Repeat this again for the next layer, but this time leave the cheese off. Bake in the oven for 25 minutes, carefully remove and add the last layer of cheese then bake for an additional 5 minutes.

Mexican Pie

Mexican Pie 1 - lb ground beef, browned 1 - packet taco seasoning 1 - 15 - oz can corn, drained 1 - 8 oz can tomato sauce Shredded Mexican Style 4 Cheese Blend Flour Tortillas Preheat oven to 375 degrees. Cook and drain the ground beef, then add the seasoning as instructed on the package. Spray a 9 inch pie pan with non stick cooking spray then poor the beef on the bottom. Next, top the beef with the canned corn, and pour the tomato sauce over the corn, evenly spreading it out. Using the flour tortillas, cut them into long, narrow slices and place them lengthwise across the top of the dish, then repeat the same going in the opposite direction. The final result should look like a grid. Lastly, top the tortillas with shredded cheese and bake in the oven. Bake for 15-20 minutes or until the cheese is nicely melted.

Quick Ground Beef Stroganoff

Quick Ground Beef Stroganoff 1 - lb. hamburger or ground turkey 1 - 10.5 oz can cream of mushroom soup 1 - packet brown gravy mix 1 - cup water 1/2 - cup sour cream 2 - tbsp. chopped onion salt & pepper (to taste) 1 - 4oz can sliced mushrooms egg noodles, rice or mashed potatoes Brown ground beef or turkey with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the meat. Add cream of mushroom soup, gravy mix and water. Mix to combine. Simmer over low heat for about about 10-15 minutes or until the mixture thicken and the meat is cooked through. Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.

Smoky Beef & Pepper Stir Fry

Smoky Beef & Pepper Stir Fry Liquid smoke brings that outdoor grilled flavor to a quick skillet stir fry. To make 2 servings you will need: 1/2 lb ground chuck 2 1/2 cups frozen pepper-onion blend 1 tsp liquid mesquite smoke Montreal Steak Seasoning to taste 4 corn tortillas Cooking oil spray Brown beef in non-stick skillet & drain. Return to pan, add peppers, liquid smoke, and steak seasoning. Cook and stir to mix well, then cover and cook over med-low heat until onion are translucent, stirring occasionally. Tortillas are sprayed with a little oil and blistered on a screaming hot comal [cast iron griddle] or cast iron skillet. Place 2 tortillas on each plate, divide beef mixture evenly between plates, & enjoy.

Lemon Pepper Grillin Chops

Lemon Pepper Grillin Chops 5 - 6 thick boneless pork chops (about 1 inch thick) 1/2 - cup extra virgin olive oil 2 - garlic cloves, minced 1/2 - teaspoon salt pepper, to taste 1 - teaspoon lemon pepper 1/2 - cup Worcestershire sauce Rinse the pork chops under running water and pat dry, set aside. In a large bowl or large zip lock bag combine the olive oil, garlic, salt, lemon pepper and Worcestershire sauce to create the marinade. Pour the marinade over the chops making sure to coat the pork chops well. Cover and refrigerate for at least one hour or up to 3 hours is best. Make sure to turn the pork chops over half way to marinade both sides. Remove the chops from the marinade and set the marinade aside. Grill the pork chops over medium coals for 25 - 30 minutes, or until no pink remains, turning several times. Baste the pork chops with additional marinade the last 10 - 15 minutes of cooking. Oven Cooking Method: These pork chops are also delicious cooked in the oven. Preheat oven to 350 degrees and cook for 45 minutes or until the pork is no longer pink. Turn the pork chops once and baste throughout the cooking time. (A cooking bag keeps these pork chops so tender)

Pork Chops Ol'e

Pork Chops Ol'e 6 - pork chops, 1/2 inch thick 1 - tablespoon olive oil Fiesta pinto bean or Tony Chacheres Creole seasoning pepper to taste 1 - cup long grain rice, uncooked 2 - cups low sodium chicken or vegetable broth 1/2 cup (4 oz) tomato sauce 2 - tablespoons taco seasoning (1/2 packet) 1 - green bell pepper or Anaheim pepper, sliced 1/2 of a small-med onion, sliced Pre heat oven to 350 degrees. Using a large skillet brown pork chops in oil; sprinkled with Fiesta or Tony Chacheres seasoning and pepper. Remove from skillet and set aside. Spray a 13 x 9 inch baking pan with non stick spray. Add the rice, chicken or vegetable broth, tomato sauce, and taco seasoning; mix well. Arrange pork chops over rice; top with green pepper and onion slices. Cover with aluminum foil and bake in a 350 degree oven for 1 - 1 1/2 hours or until pork chops are fully cooked, and the liquid is absorbed and rice is done.

Oven Baked Barbecue Pork Chops

Oven Baked Barbecue Pork Chops 2 - tablespoons olive or canola oil 4 - 6 bone in pork chops about 3/4 inch thick 2 - 3 tablespoon barbecue rub (I use Grill Mates Sweet & Smoky Dry Rub) 1/4 - cup brown sugar 1 - small onion, cut into rings 1 1/2 cups barbecue sauce, use your favorite brand or homemade 1/4 - cup apple cider or apple juice Preheat oven to 375 F degrees. Heat the olive oil in a large dutch oven over med-high heat. In a small bowl, mix the brown sugar and the dry rub together. Sprinkle the mixture on both sides of the pork chops, rubbing the dry rub into the meat on each side. Add the pork chops to the dutch oven and sear on both sides. Add the onion rings over the pork chops. Cover the dutch oven and bake the pork chops for 30 minutes. In a separate bowl mix the barbecue sauce and apple cider together. Using a basting brush, coat the pork chops on both sides and pour the remaining sauce over the chops. Bake the pork chops uncovered for an additional 15 minutes. Remove from oven and serve with additional sauce if needed.

Chicken Fried Steak W/ Cream Gravy

Chicken Fried Steak W/ Cream Gravy 4 - large thin rib eye or chuck eye steak, cut into serving size pieces 1 - teaspoons salt, divided 1 - teaspoons fresh ground black pepper 1 - sleeve un salted saltine crackers, crushed 1 1/2 - cups all-purpose flour 1/2 - teaspoon baking powder 1 - teaspoon ground red pepper, optional 1 1/2 - cups milk or buttermilk 2 - large eggs, beaten peanut or canola oil for frying In a medium size bowl combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using). In a second bowl whisk together the milk and both eggs. Dredge the steak pieces in the cracker crumb mixture; dip in milk mixture, and dredge back again in cracker mixture. Set aside on a baking rack or plate. Pour oil to a depth of 1/2 inch in a 12-inch regular or cast iron skillet.. Heat oil to 360° (Make sure the oil does not smoke, because that's too hot). Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan. Place pan in the oven to keep the steaks warm at 225° degrees. Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet to make the cream gravy. Cream Gravy: 1/3 - cup flour 2 - 3 tablespoons pan drippings 1 1/2- cups milk 1 1/2 - cups water (or use all milk) salt & pepper to taste Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a roux (a darkened paste). If the roux looks too oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown. Slowly add the milk and water mixture one cup at a time (to ensure a smooth gravy) whisking constantly and blending the liquid with the flour mixture until combined. Add the rest of the milk milk mixture as soon as is starts to thicken up and whisk again. Let the gravy come to a boil and then reduce heat to a simmer. Simmer until the gravy thickens up. If the mixture thickens to much add more milk (as needed ) until the gravy is the consistency that you want. This could end up being more then the required 3 cups of liquid. Season generously with salt and pepper. Serve the cream gravy over over the chicken fried steak and mashed potatoes. Cook's Note: If using salted crackers decrease the salt to 1/2 teaspoon or omit from the recipe. This is also a great breading for deer steaks as well. A splash of tabasco sauce can also be added to the wet batter, but that is optional.

Butter Garlic Spaghetti Squash

Butter Garlic Spaghetti Squash 1 medium (3 lb.) spaghetti squash 4 tablespoons unsalted butter 1 teaspoon kosher salt ½ teaspoon garlic powder ¼ teaspoon black pepper ½ cup grated Parmesan Pierce the spaghetti squash all over with a fork. Place on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking. Transfer the cooked spaghetti squash to a cutting board. Allow to rest until cool enough to handle, about 10 minutes. Using a sharp knife, cut the spaghetti squash open lengthwise. Use a spoon to remove the seeds and pulp from the middle and discard (or save the seeds and roast them). Rake a fork back and forth over the spaghetti squash halves, to remove its flesh in strands. Place the butter in a large saucepan. Heat over medium-high heat. When butter melts and starts to foam, add the spaghetti squash strands, salt, garlic powder and pepper. Cook, stirring, until the spaghetti squash strands are well-coated, 1-2 minutes. Add the cheese, sprinkling it evenly on top. Continue cooking and stirring, just until well-incorporated, 1-2 more minutes. Serve immediately.

BURRITO PIE

BURRITO PIE 2 pounds ground beef 1 onion, chopped 2 teaspoons minced garlic 1 (2 ounce) can black olives, sliced 1 (4 ounce) can diced green chili peppers 1 (10 ounce) can diced tomatoes with green chile peppers 1 (16 ounce) jar taco sauce 2 (16 ounce) cans refried beans 12 (8 inch) flour tortillas 9 ounces shredded Colby cheese Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

PENNE WITH CHICKEN & ASPARAGUS

PENNE WITH CHICKEN & ASPARAGUS 1 (16 ounce) package dried penne pasta 5 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cut into cubes salt and pepper to taste garlic powder to taste 1/2 cup low-sodium chicken broth 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces 1 clove garlic, thinly sliced 1/4 cup Parmesan cheese Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

HAMBURGER CASSEROLE

HAMBURGER CASSEROLE 1 pound ground beef 1 onion, chopped 1 stalk celery, chopped 8 ounces egg noodles 1 (15 ounce) can chili 1 (14.5 ounce) can peeled and diced tomatoes 1 (15 ounce) can whole kernel corn, drained 1/4 cup taco sauce 1 (1 ounce) package taco seasoning mix Preheat oven to 250 degrees F (120 degrees C). In a large skillet over medium heat, combine the ground beef, onion and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside. In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce, and taco seasoning mix. Mix well and place entire mixture into a 10x15-inch baking dish. Bake in the preheated oven until thoroughly heated and bubbling, about 20 minutes.

Homemade 1 Ingredient Blueberry Jam

Homemade 1 Ingredient Blueberry Jam Makes about 1 cup of jam. 4 cups of fresh or frozen blueberries In a small saucepan, cook the blueberries on medium-low heat. The blueberries will release juices and start to thicken. Continuously stir the berries so they do not burn (every few minutes). Continue cooking and stirring the blueberries for 20 minutes - until the berries form a jam consistency. Storage Tips: Pour the jam into a glass jar and store in the refrigerator (use within a week). To prolong this jam’s shelf life, put it into small containers and place in the freezer (will last for 3 weeks in the refrigerator once opened).

Garlic Rice

Garlic Rice 1 tablespoon olive oil 2 large cloves garlic, pressed through garlic press 2 cups jasmine rice 1 teaspoon sea salt ¼ teaspoon cracked black pepper 3 cups water Place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes; next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.

CHOCOLATE CREAM CHEESE PIE

CHOCOLATE CREAM CHEESE PIE 2 small boxes chocolate instant pudding, 3.9 oz 1 12 oz can evaporated milk 2 8 oz packages cream cheese, room temperature 1 8 oz cool whip, more for topping, optional 26 Oreo® cookies, including the filling 6 Tbs butter, melted For the Pie Crust Using a food processor, pulse the cookies, including the filling, until you have finely crushed crumbs. Pour cookie crumbs in a medium bowl. Melt butter in microwave and add to crumbs. Mix with a fork until combined and press into a 9 inch deep dish pie plate. Refrigerate for about 45 minutes to an hour, or so until set. For the No Bake Chocolate Pie Filling In a large mixing bowl, beat pudding and evaporated milk together. Mixture will be thick. In a medium mixing bowl, beat cream cheese on medium speed for 3 minutes. Add cream cheese to pudding mixture and beat on low speed until combined. Spoon cool whip into pudding mixture and beat on low speed until mixed well. Spoon pudding into prepared pie crust and stick in the fridge until set. Before serving, top each piece with a scoop of cool whip and chocolate shavings.

Chili Rellenos Casserole

Chili Rellenos Casserole 2-(7 ounce) cans whole green chile peppers, drained 8 oz. Monterrey Jack cheese, shredded 8 oz. Longhorn or Cheddar cheese, shredded 2 eggs, beaten 1-(5 ounce) can evaporated milk 2 tbsp all-purpose flour 1/2 cup milk 1-(8 ounce) can tomato sauce Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Mushrooms and Rice

Cooking for Two Mushrooms and Rice 1 cup sliced button mushrooms 1 Tbsp butter 1 envelope dry Onion Soup Mix 1 cup water 1 cup instant brown rice Saute mushrooms in butter until browned. Stir in remaining ingredients, bring to a simmer, cover and simmer until rice is tender and all liquid has been absorbed. "Fluff" with a fork and serve as side dish.

Manwich Soup

Manwich Soup 1/2 lb lean ground beef 1 can Manwich 1 can chili beans 2 cups beef broth (Or 1 can) 1/2 cup dried veggie mix (red and green peppers, onions, celery, carrots] When you want soup for 2 in a hurry... brown some ground beef in a saucepan, open a couple cans, throw in some [dehydrated] veggie mix and simmer 30 minutes. Makes about 5 cups. Note about the dried veggie mix ~ I usually order from someplace like Amazon or ebay. There are several brands, some have dried potatoes included. I don't care for those, so I get the mix without. My preferred brand, It's Delish, is sold on Amazon.

Slow Cooker Green Chile Pork and Potatoes

Slow Cooker Green Chile Pork and Potatoes w/Corn Tortillas 2 1/2 cups diced potatoes Creole Seasoning to taste 3 lean boneless pork chops (about 3/4 lb) cut into 1" cubes 2 Tbsp dry onion flakes 1/2 tsp dry minced garlic or 1 tsp fresh minced garlic. 2, 4-oz cans chopped green chiles 1 cup chicken broth 1/2 tsp cumin 1 tsp Mexican oregano 4 corn tortillas torn into bite size pieces Put diced potatoes in bottom of slow cooker. Sprinkle with Creole Seasoning to taste. Sprinkle onion flakes and garlic over the potatoes. Add green chiles and chicken broth. Brown the pork cubes, in hot skillet, then add them on top of potatoes and chiles. Do NOT stir. Sprinkle with cumin and oregano; cover and cook until pork is tender and shreddable. Remove Pork from slow cooker, and set aside until cool enough to handle. Use clean hands to break/shred the pork. Return pork to slow cooker, mix with potatoes and cooking liquid. Add torn corn tortillas, cover and let it cook until tortillas have absorbed some of the sauce and are starting to break apart. This works with boneless, skinless chicken breast or boneless, skinless chicken thighs, as well.

BEST sugar cookies

The BEST sugar cookies that melt in your mouth! 1 cup granulated sugar 1 cup powdered sugar 1 cup butter 1 cup oil 2 eggs 4 cups flour 1 tsp baking soda 1 tsp cream of tartar 1 tsp vanilla Cream the above ingredients together. For best results, chill the mixture overnight. Roll into balls, then roll the balls in granulated sugar. Place on baking sheet and press down with glass dipped in sugar. Use sprinkles if desired. Bake at 350 degrees F. for 15 minutes (adjust time depending upon how large your cookies. Best to start out with 10 minutes). Makes 4-6 dozen.

S'mores Bars

S'mores Bars 1 box of graham crackers, broken into smaller pieces, 14.4 oz 1, 16oz, bag of mini marshmallows 4 Hershey’s Bars, broken into smaller pieces 1 stick butter Lightly spray a 9x13 inch baking pan with non-stick cooking spray. Break the graham crackers into smaller pieces. Place in a bowl. Break the chocolate bars into smaller pieces. Place in a separate bowl. In a large pot over low heat, combine the butter and all of the marshmallows except reserve 1/3 cup for later. Stir until the mixture is melted. Remove the pan from the heat. Add in the graham crackers and stir to mix. Add in the chocolate pieces and remaining marshmallows, stir to mix Evenly press the s’mores bars into the pan and allow them to cool before cutting

Strawberry Bread Pudding

Strawberry Bread Pudding Notes: Bread pudding is somewhat "mushy". If you would rather have it firmer like a french toast casserole, increase the eggs to a total of 6 eggs and decrease milk to just 3½ cups. For the Bread Pudding: 12 cups day old french bread (about 1 pound loaf), cubed 4 cups milk (whole or 2%) 4 TBSP cornstarch 1 c granulated sugar 1 egg 4 TBSP fresh lemon juice 2 tsp vanilla 2½ to 3 c strawberries, sliced For the Glaze: 2 TBSP melted butter 1/4 c whipping cream 2 c powdered sugar 1 tsp vanilla For the Bread Pudding: Preheat oven to 350 degree F and grease a 9x13 inch baking dish. Mix milk, cornstarch, granulated sugar, egg, juice, and vanilla together in a large bowl. Add the bread cubes and stir until all are coated. Fold in the sliced strawberries and then pour into pan. Bake for 35-45 minutes or until lightly golden. Remove from oven and allow to cool while you make the glaze. For the Glaze: Place butter and whipping cream in a bowl and microwave until melted. Whisk in the powdered sugar and vanilla until smooth. Pour over the bread pudding about 10-15 minutes after coming out of the oven.

Snickerdoodle Cobbler

Snickerdoodle Cobbler 2 tablespoons unsalted butter (melted) 1 cup all purpose flour 1 and ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon ¾ cup light brown sugar ½ cup whole milk 1 teaspoon vanilla extract Topping ¾ cup light brown sugar ¼ teaspoon salt 1 teaspoon ground cinnamon 1 and ½ cup hot water Preheat oven to 350 degrees. Pour melted butter into 8x8 baking dish. In a medium mixing bowl add the flour, baking powder, salt, ground cinnamon, light brown sugar. Stir with a fork or whisk to mix. Pour in milk and vanilla extract. Stir to combine. Pour the batter over the melted butter in the baking dish. In a small bowl combine the topping ingredients: light brown sugar, salt, and ground cinnamon. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter. Pour hot water over the entire cake, make sure you are covering the entire cake evenly. Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream and enjoy!

Apple Crisp

Apple Crisp 4 cups peeled, cored and sliced baking apples 3/4 cup packed brown sugar 1/2 cup flour 3/4 cup quick oats 1 tsp cinnamon 1/2 tsp nutmeg 1 stick softened butter or margarine Place apples in a buttered pan or casserole dish. Combine remaining ingredients until crumbly. Cover apples with crumbly mixture. Bake at 375 for 35 to 40 minutes.

Roasted chickens with a new to me rub

Roasted chickens with a new to me rub This recipe is for 1 chicken: 1.5 tsp sea salt 1 tsp black pepper .5 tsp garlic powder 1 tsp paprika 1 tsp chili powder 1 tsp grilled chicken seasoning 1 tsp rosemary 2 Tbsp olive oil Mixed that together and rubbed under skin and all over the outside. Preheat oven to 450, once the chicken is in the oven turn temp down to 375. I go 20 minutes uncovered per lb, so juicy and flavorful

Ranch Chicken

Ranch Chicken 5 boneless, skinless chicken breast, cut into bite size pieces 1 family size and 3 reg. (Hearty healthy) cans of cream of chicken soup 2 packets or 6 tbsp hidden valley ranch dry mix 2 cups water 1 lb box rotini noodles, cooked (drained and made into butter noodles-we added salt,pepper, & onion powder) In crockpot mix the soup, water, and seasoning. Add chicken and stir together. Cook on low for 4 hours. Once the butter noodles are made we then add the cooked chicken ranch mixture to pan. Let this sit for a few minutes and it will thicken up. It's so good.

Chicken Noodle Casserole

Chicken Noodle Casserole 1/2 cup chopped onion 3 tablespoons butter or 3 tablespoons margarine, melted 2 (10 3/4 ounce) cans cream of chicken soup 2 cups shredded cheddar cheese, divided 1 cup milk 3 1/2 cups chopped cooked chicken 2 1/2 cups cooked macaroni salt pepper 1/4 cup Ritz cracker crumbs In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes.

Broccoli and Rice Casserole

Broccoli and Rice Casserole 1/4 stick butter or margarine, melted 1 (10 oz) bag frozen broccoli, cooked according to directions, drained 1 c rice (more if needed), cooked 1 (4 oz) jar of cheese whiz 1 can cream of mushroom soup Mix all ingredients together and place in casserole dish. Cook at 350 For 20-25 minutes.

Sundrop Cake

Sundrop Cake Notes: Sundrop soda isn't available in all states so you can substitute the lemon lime (citrus) flavored mountain dew. 1 c margarine, softened 1/2 c Crisco 3 c sugar 5 eggs 3 c plain flour (I used All Purpose) 1 TBSP vanilla flavoring 1 TBSP lemon flavoring (I zested a lemon) 6 ounces Sundrop soda Mix all together & bake at 325 for 45 to 1 hour & 15 minutes (depends on oven) in a greased bundt pan. Glaze 2 oz sun drop soda 1 tsp vanilla 1 c confectioners' sugar Beat glaze ingredients, and pour over warm cake.

Pecan Pie Brownies

Pecan Pie Brownies 1 package brownie mix and ingredients listed on the box 1/2 cup melted butter 1/2 cup packed brown sugar 2 Tbsp flour 1/2 cup light corn syrup 2 teaspoon vanilla 4 eggs 4 cups pecans, chopped Preheat oven to 350ºF. Lightly grease a 9x9-inch pan. Mix together brownies according to package directions. Spread in 9x9-inch pan. Whisk together melted butter, brown sugar, flour, corn syrup, vanilla and eggs. Stir in chopped pecans. Carefully spoon pecan pie mixture over uncooked brownies. Bake 35-45 minutes. Cool and cut into 12 or 16 squares (The picture was taken this weekend when I tried it with walnuts for the first time because my husband actually prefers walnuts, most of the time. However, we both agreed that the pecans were better in this recipe. I don't recall for sure, but I believe I used the Pillsbury brownie mix. It was the triple chocolate with chips in it. Just not sure if it was by Pillsbury or not.

Oreo Dump Cake

Oreo Dump Cake Notes: The pudding gets thick quick, so make sure you have cake mix and crushed cookies ready to dump into pudding. This is a thick batter. To spread in pan, I sprayed my silicone spatula with cooking spray to keep batter from sticking to it. 1 box (4-serving size) vanilla-flavored instant pudding and pie filling mix 1-1/2 c milk 1 box chocolate fudge cake mix 20 Oreo cookies, crushed (about 2 1/2 c) 1 1/2 c semisweet chocolate chips 1 (8 oz) whipped topping Heat oven to 350°F. Spray bottom and sides of 13x9 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.

Chocolate Fudge Cake

Chocolate Fudge Cake 1 box Chocolate Fudge cake mix 3 eggs 1 1/4 c water 1/2 oil 4 oz cream cheese, softened 3 c powdered sugar 1 tsp vanilla 1/2 butter softened 1/2 c peanut butter Frosting: 1 container Vanilla butter cream frosting 1/2 c peanut butter Prepare cake according to directions and put in a prepared 9x13 baking pan. Mix cream cheese, butter, peanut butter and vanilla until creamy. Gradually add the powdered sugar until all combined. Drop in spoonfuls all over cake mixture. Gently swirl in. Bake at 350 for 30-35 minutes or until center is done. Cool completely before frosting. Combine frosting and peanut butter. Frost and enjoy!

Chocolate Dump Cake

Chocolate Dump Cake 1 (5 ounce) package non-instant chocolate pudding mix. Non-Instant has to be cooked on top of the stove or in the microwave. Instant is put into the bowl and combined and stirred with a whisked with milk for a few minutes no heat involved. 2 1/3 cups milk 1 (18.25 ounce) package chocolate cake mix 1 cup semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan. Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently. Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake. Bake at 350 degrees for 40 to 45 minutes. Let cake cool and serve.

Apple Fritters - Great For Breakfast

Apple Fritters - Great For Breakfast 1 cup All Purpose Flour ¼ cup Sugar ¾ tsp Salt 1½ tsp Baking Powder 1 tsp Cinnamon ⅓ cup Milk 1 Egg 1 cup Chopped Apple Glaze 2 cups Powdered Sugar 1½ Tbsp Milk 1 tsp Vanilla Extract, optional Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1-1/2 inches deep. Heat oil on high. (360 - 375 degrees F.) Oil is ready when dough floats to top. Carefully add dough to oil in heaping Tablespoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Pan-fried Bannock Bread

Pan-fried Bannock Bread 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon bacon grease, melted 3/4 cup water vegetable oil for frying In a large bowl whisk together flour, salt and baking powder. Add bacon grease and whisk together with a fork, gradually add water and stir until dough holds together. It will be soft and sticky, similar to drop biscuit dough. Divide into 6 to 8 pieces, dropping the pieces into a plate with flour in it, and turning them over to coat both sides. Using floured hands flatten each piece to an even thickness between your palms, and set aside on a clean plate. Repeat until all your bannocks are ready. On medium heat, heat enough oil to cover the bottom of a medium frying pan, until a little flour dropped into the oil sizzles and foams. Add bannock to the hot oil*, and fry until golden brown on both sides (and cooked on the inside). Drain on paper towel lined plate and eat warm or at room temperature. *Do not cook on too high a heat or they will only cook on the outside.

Momma's Easy No Yeast Dinner Rolls

Momma's Easy No Yeast Dinner Rolls 1 Cup Flour 1 tsp Baking Powder 1 tsp of salt 1/2 Cup milk 2 Tablespoons Mayo Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 350˚ oven for 15 minutes or till done and golden brown.

CHEAT HAWAIIAN ROLLS

CHEAT HAWAIIAN ROLLS 1 box yellow cake mix. 5 cups of all purpose flour 4 pkgs of dry active yeast 1 cup warm water 2 cups room temp canned pineapple juice Proof yeast MIX warm water with all pkgs of yeast let set about 10 minutes Mix cake mix, flour, yeast, and 1 cup of pineapple juice in a mixer slowly add 1/2 cup more of pineapple juice. You will have a smooth dough. Put in a buttered glass bowl with a wet cloth over it for 45 minutes to rise. Divide dough into 4 pieces. Then divide each piece into 5 pieces. You may want to roll until smooth. Add more flour if needed. Place in greased baking dish and cover and put in a warm place until doubled. See pictures. I got 20 rolls. Heat oven to 375' Brush tops of rolls with remaining pineapple juice. Bake for 18-22 minutes.

Butter Dip Biscuits

Butter Dip Biscuits Light and fluffy inside with a buttery crunch on the outside and so easy to make. 1/2 cup unsalted butter 2 1/2 cups all-purpose flour 4 teaspoons granulated sugar 4 teaspoons baking powder 2 teaspoons kosher salt 1 3/4 cups buttermilk Preheat oven to 450F degrees. Spray an 8-inch square baking dish with nonstick cooking spray. In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt butter in the microwave. In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky. Press biscuit dough into baking dish (right on top of the melted butter). Take a sharp knife and cut the biscuit dough into 9 squares before baking. Bake for about 20-25 minutes, rotating dish once during baking.

Billion Dollar Biscuits

Billion Dollar Biscuits 4 1/2 cups bisquick mix, store-bought or homemade 1 cup lemon lime soda 1 cup sour cream 6-8 tablespoons unsalted butter, melted 1/2 teaspoon salt Preheat oven to 425º F. Stir together bisquick, soda, sour cream and salt in a large bowl. It’s okay if dough is sticky. Pour melted butter into baking dish, rotating the dish slightly so the butter spreads across the bottom of dish. Take small scoopfuls of dough and drop them into buttered baking dish and place dish in oven. Bake for 11-13 minutes, or until biscuits are golden brown. Remove baking dish from oven and let cool for 10-15 minutes, or until biscuits have absorbed melted butter. Serve warm and enjoy!

4 Ingredient Biscuits

4 Ingredient Biscuits 2 cups Bisquick 1/2 cup sour cream 1/2 cup 7-up 1/4 cup melted butter Preheat oven to 450 degrees. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown

Smothered cube steak

Smothered cube steak 3 cups of sliced mushrooms. 1 small sliced onion. Kosher salt. Black pepper. Texas cajun seasoning. Flour. 2 cups of chicken stock. ¼ tsp of thyme. Vegetable oil. In a plate, season the cube steaks with salt, pepper and a big pinch of Texas cajun seasoning on both sides. Rub the steaks in 2 big spoonfuls of flour from both sides. Heat ⅓ to ½ cup of oil in a skillet over medium high heat.Once hot, cook the steaks for 3 minutes on each side. Place the browned steaks in a plate and remove the oil from the skillet expect 2 tbsps to cook in the veggies. Add mushrooms and onion to the skillet and stir. Season with salt and pepper and cook until light gold. Add in 2 tbsps of flour and stir to coat the veggies.Pour in the chicken stock and stir to combine. Cook to thicken then add in the steaks and coat in the gravy Simple, easy and delicious

Skillet Beef and Potatoes

Skillet Beef and Potatoes 1-1/2 lbs red potatoes (about 5 medium), halved and cut into 1/4-inch slices (can use russet, peeled) 1/3 c water 1/2 tsp salt 1 lb beef top sirloin steak, cut into thin strips (can use round steak) 1/2 onion, sliced 3 TBSP olive oil, divided 2 tsp garlic pepper blend (recipe follows) 1-1/2 tsp minced fresh rosemary Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. Meanwhile, toss beef with onion, 2 TBSP oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture. In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary. Garlic Pepper Blend 8 tsp garlic powder 4 1/2 tsp black pepper 1 TBSP parsley flakes In a bowl, combine all ingredients and stir until well blended. Store mixture in an airtight container. Use for seasoning meats, grains, starches and vegetables.

Skillet Beef and Potatoes

Skillet Beef and Potatoes 1-1/2 lbs red potatoes (about 5 medium), halved and cut into 1/4-inch slices (can use russet, peeled) 1/3 c water 1/2 tsp salt 1 lb beef top sirloin steak, cut into thin strips (can use round steak) 1/2 onion, sliced 3 TBSP olive oil, divided 2 tsp garlic pepper blend (recipe follows) 1-1/2 tsp minced fresh rosemary Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. Meanwhile, toss beef with onion, 2 TBSP oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture. In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary. Garlic Pepper Blend 8 tsp garlic powder 4 1/2 tsp black pepper 1 TBSP parsley flakes In a bowl, combine all ingredients and stir until well blended. Store mixture in an airtight container. Use for seasoning meats, grains, starches and vegetables.

Ranch Beef

Ranch Beef 2 lbs ground beef 1 package ranch dip mix 1 cup crispy onions 1 package egg noddles 1 can mushroom soup 1 can milk 1 small 12 oz container cream cheese Directions for crock pot Add ground beef and ranch dip mix and the crispy onions. Turn on high and cook till done then add soup n milk and the noddles. Cook for two hours mix well then add cream cheese. Cook on high for one hour. Mix well serve.

PHILLY CHEESESTEAK STUFFED SHELLS

PHILLY CHEESESTEAK STUFFED SHELLS 1 pound lean ground beef 2 tablespoons butter 1 small yellow onion, diced 1 small green bell pepper, diced 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 1/2 teaspoon Kosher salt 1/2 teaspoon fresh ground black pepper 8 ounces cheddar cheese, cut into small cubes 24 jumbo pasta shells, cooked 1 tablespoon cornstarch 1 cup milk (I used whole) 1 cup beef broth Preheat the oven to 350 degrees. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan. Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir. Take it off the heat and scoop it into the pasta shells. Top each shell with cubes of cheese (use half the cheese for this). Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on. Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened. Pour about half the sauce around the shells. Bake in the oven f0r 10 minutes to melt the cheese. Serve with the remaining sauce.

Easy Country Fried Steak

Easy Country Fried Steak (Chicken Fried Steak) 6 slices cube steak 2 eggs 3-4 tablespoons water 2 packages country or pepper gravy mix made to package directions 2 cups flour Accent meat tenderizer Salt and pepper ¾ teaspoon each of garlic and onion powder 1 tablespoon paprika or smoked paprika (preferred) Peanut oil or oil of preference. Mix flour, garlic and onion powder together (and optional paprika). Season cube steak liberally with meat tenderizer, salt and pepper on both sides at least 4-6 hours in advance and refrigerate. Mix flour and seasonings together. Wisk eggs and water together. Dredge steaks in egg mixture and then in flour mixture and set aside in the fridge for at least an hour. Heat oil to the point a bit of flour sizzles when sprinkled in. Cook each piece of cube steak for a few minutes on both sides, creating a good crust. Remove from pan and set aside. As a short-cut, make the pepper gravy or country style gravy according the package directions. Place the cooked cube steaks in a large baking dish, cover with the gravy mix and bake foil covered for 20-25 minutes. Serve with mashed potatoes or rice. Many recipes for this dish call for you to simply fry the meat and then serve it with the gravy on top. This recipe calls for additional baking time with the gravy smothered on top which allows the meat to break down and lets the gristle typically found in this cut of meat to degrade and soften a bit so that the meat is more tender and has less bites of almost unchewable meat.

Beef and Hominy

Beef and Hominy 1 lb lean ground chuck 1 large can crushed tomatoes 1 large onion, roughly chopped 3 tbsp chili powder (adjust according to taste) 1 large can tomato paste shredded american or cheddar cheese 1 can or if you have it 1 quart of hominy (white or yellow) In large skillet, brown meat and onion. drain. Add tomato paste and tomatoes (you may need to thin with water ( I start with a tomato paste can of water) Add hominy and chili powder, reduce heat and let simmer for about 30 minutes, covered. Uncover and sprinkle cheese on top of meat mixture just long enough for cheese to start melting. This is good with cornbread and fried okra. Easy to increase to make for a larger crowd

BBQ Short Ribs

BBQ Short Ribs 4 pounds beef short ribs 2 cups barbecue sauce 1 yellow onion, chopped 1/2 can beer, optional 2 tablespoons honey 2 tablespoons mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon paprika 1/2 teaspoon red pepper flakes Extra-virgin olive oil, as needed Kosher salt and freshly ground pepper, to taste Mix together onion powder, garlic powder, paprika, red pepper flakes, salt and pepper together in a small bowl until combined. Rub mixture onto ribs, making sure to coat all sides, then set ribs aside. Heat olive oil in a large skillet over high heat until oil is shimmering, then brown short ribs on both sides. Remove from heat. In a second bowl, whisk together barbecue sauce, honey and mustard until combined, then brush mixture all over ribs. Spread chopped onion along the bottom of slow cooker, then place short ribs on top. Pour beer over the ribs, then cover slow cooker and cook on low for 6-8 hours, or on high for 3-4, or until meat pulls apart from the bone. Optional: brush ribs with sauce again and broil for 5 minutes, or until crispy. Optional: reduce BBQ sauce over medium-high heat for 10-15 minutes, or until thickened.

Easy Crockpot Sweet & Spicy Sausages

Easy Crockpot Sweet & Spicy Sausages 2 x large packs of mini cocktail sausages. 1 Lg. bottle of Sweet Baby Rays BBQ Sauce. 1- jar of jalapeños and add the juice from the jalapeño jar to the sauce. 4 x TBSP of Worcestershire Sauce. Dump everything into the crockpot. Stir. Turn on low for 2 hours then keep warm for serving.

Shrimp & Cream Cheese Appetizer

Shrimp & Cream Cheese Appetizer 1 (8 oz.) block cream cheese 1/2 c. cocktail sauce ½ lb. cooked small or medium shrimp small sprinkle black pepper chopped fresh parsley {optional} If desired, coarsely chop shrimp. Place block of cream cheese on a small serving platter. Pour cocktail sauce over the center of the cream cheese and top with shrimp. Sprinkle with black pepper and chopped parsley. Serve with crackers.

Festive Dip

Festive Dip 1 red pepper, seeded & diced 2 jalapenos- seeded & diced 2 cups frozen corn, or 1 can of corn (drained) 1/2 can diced olives,drained 1 (16 oz) pkg cream cheese (softened) 1 packet Hidden Valley Ranch dip seasoning mix. Mix the ranch dip mix with the cream cheese and then fold in the remaining ingredients. You can use low fat or non fat cream cheese or neufchatel cheese in place of the cream cheese. Serve with Wheat thin crackers or raw veggies, chips, etc.

Creamsicle Dip

Creamsicle Dip 2 (8 oz.) packages cream cheese, softened 2 (7 oz.) packages marshmallow creme 4 tablespoons orange juice concentrate 1 teaspoon vanilla extract Nilla wafers, garnish Fresh fruit, garnish Beat softened cream cheese in a large bowl for 1-2 minutes, or until fluffy. Add marshmallow creme and beat until combined, then mix in orange juice concentrate and vanilla extract. Serve with nilla wafers and fresh fruit