STRAWBERRY FLUFF JELLO SALAD

STRAWBERRY FLUFF JELLO SALAD 1 large package Cook and Serve vanilla pudding (4.6 ounces) 1 large package strawberry jell-o (6 ounces) 2 cups water 1 16 oz Cool-Whip (lite or fat-free is fine) 1/2 bag mini marshmallows 2 cups of strawberries, chopped 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge) Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap. Refrigerate until mixture has thickened (overnight or for about 6 hours). Beat until creamy with a hand mixer. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Homemade Pay Day Candy Bars

Homemade Pay Day Candy Bars 3 cups salted peanuts 2 cups peanut butter chips 2 cups mini marshmallows 1 (14 oz.) can sweetened condensed milk 3 tablespoons unsalted butter 1/2 teaspoon vanilla extract Melt butter and peanut butter chips in a large saucepan over medium heat until smooth, then stir in condensed milk, vanilla extract and marshmallows, stirring until smooth & incorporated. Generously grease a 9 × 13 inch baking dish with butter or non-stick spray, or line with parchment paper, then spread half of peanuts across baking dish. Pour condensed milk mixture over peanuts, then sprinkle remaining peanuts on top.

BEST MEATLOAF EVER

BEST MEATLOAF EVER 1 egg 1+1/2 pounds ground beef 14 ounce, can diced tomatoes with green chile peppers 1 sleeve buttery round crackers , crushed (I used Ritz) 1 tspn onion flakes +1/2 tspn ground black pepper 1/2 tspn garlic powder+1/2 tspn seasoned salt Preheat an oven to 375 degrees F. Beat the egg in a mixing bowl, then add the ground beef, crushed , a crackers and tomatoes. Season with onion flakes, garlic powder, pepper, and salt . Mix until evenly combined. Pack into a 9x5 inch loaf pan. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F. Serve with mashed potatoes and enjoy

Ant Remedy

Ant Remedy...It Really WORKS!!! This is a LOW COST method to get rid of ANTS once and for all. Instructions: ~One Cup Sugar ~THREE Tablespoons Boric Acid or Borax Laundry Soap ~THREE Cups of Warm Water Mix the Sugar and Boric Acid together and slowly add the warm water, stirring all the time so the mixture will not get lumpy. Store is in a sealed jar and whenever you see ants simply take a used soda bottle or milk jug lid. Put a cotton ball in the lid and saturate the cotton ball with your sugar and boric acid mixture. It will not take much, just enough to fill the lid, if you spill any over the edge leave it, this will only attract the ants even more. When you see the ants drinking the mixture, DO NOT kill them, let them drink and take the mixture back to the colony. This should kill the entire colony. In a day or two the entire colony should be gone. If you have small children or pets make certain they cannot get to this mixture

HOMEMADE "SHOUT" STAIN REMOVER

HOMEMADE "SHOUT" STAIN REMOVER Make sure to give it a good shake BEFORE use each time. 2/3 cups Dawn Dishwashing Liquid 2/3 cups ammonia 6 Tbsp baking soda 2 cups warm water Mix everything together and pour into a spray bottle. You can get the empty bottles at Walmart for about a dollar. When you get ready to use it each time, give it a good shake. Spray on stain and let soak for a few minutes. For tougher stains, rub the fabric together for a minute as well. Launder as usual.

Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake 1 (16 oz.) can lemon pie filling 1 (15 oz.) package yellow cake mix 4 oz. cream cheese, cubed 1/2 cup (1 stick) unsalted butter, thinly sliced Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray. Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners. Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix. Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible. Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool 15-20 minutes before serving.

Strawberry Refrigerator Dessert

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

Pineapple Cream Muffins

Pineapple Cream Muffins 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 (3 ounce) packages vanilla instant pudding mix 2/3 cup brown sugar 1 egg, beaten 1 cup sour cream ( can use low fat) 1 (8 ounce) cans crushed pineapple in juice 1/2 cup oil Preheat oven to 425 degrees. Spray muffin cups with nonstick spray or line with paper cupcake liners. In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture and stir until moistened. Batter will be thick. Bake at 425 degrees for 15 minutes.

Chicken Alfredo Biscuit Bake

Chicken Alfredo Biscuit Bake 3 large boneless chicken breast, cooked and shredded 1 12 oz. can of flaky canned biscuits (10 biscuits) 1 jar Alfredo sauce 2 C. shredded mozzarella cheese 1 tsp. garlic powder 1 tsp. Italian seasoning plus more for the top Pour the Alfredo sauce into a large bowl. Add in the garlic powder and 1 tsp. Italian seasoning. Stir to combine. Cut each biscuit into 6 pieces. Place in the bowl with the Alfredo sauce and gently toss to combine. Add in the chicken and 1 C. of the cheese. Again, gently toss to coat and mix well. Place in a lightly greased casserole dish and top with remaining cheese and sprinkle with a little more Italian seasoning. Bake at 375 degrees for 30 minutes.

Cherry Cream Pie

Cherry Cream Pie 2 Graham cracker pie crusts (You can make your own with crushed grahams, and melted butter, also!) 1 regular sized tub of Cool Whip or store brand is fine! 1 can of crushed pineapple 1/4 of a can of Carnation evaporated milk 1 tub of Philadelphia Cheesecake filling or soft whipped cream cheese if you need to tighten the budget (Remember, this is going to make TWO pies!) 1 tbsp of Lemon Juice Optional: Cherries, walnut topping, and a TINY dash of cinnamon to garnish the top! (Or whatever you might like! Almonds, fruit, bigger pineapple slices, strawberries, whatever! GET CREATIVE and make it your own!) Mix cool whip, DRAINED crushed pineapple, evaporated milk, cheesecake filling, and lemon juice in a large mixing bowl until mixed and whipped well. Divide the mix between both pie crusts, garnish with whatever topping you choose, chill in the refrigerator for 2 hours; or leave overnight for best results!

BLUEBERRY DUMP CAKE

BLUEBERRY DUMP CAKE 4 cups fresh or frozen blueberries 1/2 cup sugar 1 (18.25-ounce) box yellow cake mix 3/4 cup (6 ounces or 1 1/2 sticks) butter whipped cream or vanilla ice cream Tips & Notes Fresh blueberries will work for this recipe; however, add a bit more sugar because fresh blueberries aren’t always very sweet. You can also try this recipe with fresh or frozen blackberries, strawberries or raspberries – or all three! Preheat oven to 350 degrees. Dump blueberries and sugar into 9-by-13-inch baking dish. Stir together. Sprinkle cake mix over the fruit. Slice butter and distribute over the surface of the cake mix. Bake for 45 minutes to 1 hour (until cake is lightly golden brown and no batter comes out after a toothpick test).

STRAWBERRY CREAM CAKE

STRAWBERRY CREAM CAKE 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups low fat buttermilk 1 teaspoon vanilla 1/2 cup butter, softened 1 1/2 cups sugar 4 egg whites 2 pounds fresh strawberries, sliced (reserve a 3-5 Strawberries for topping) 1/4 cup sugar for strawberries 2 cups heavy whipping cream 4 Tablespoons sugar for whipping cream 1 8 oz container of cream cheese, whipped Preheat oven to 350° F. Grease and lightly flour two 9-inch round cake pans. Sift dry ingredients & set aside. Combine buttermilk & vanilla & set aside. Beat butter & sugar in a large bowl for one minute. Beat in egg whites one at a time. On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour. Spread into pans & bake 20-25 minutes. Cool 10 minutes and remove from pans to cooling rack. While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little. Whip the cream with sugar until firm. Spread the whipped cream cheese over the bottom layer of cake. Layer half the berries & juices on bottom cake & cover with cream. Place the second cake layer on top, and cover with remaining berries & their juice. Cover the whole cake with remaining cream. Slice reserved strawberries in half and arrange on top of the cake.

Mississippi Mud Potatoes

Mississippi Mud Potatoes 6-7 cups potatoes, peeled and diced 2 cups cheddar cheese, grated 1 (1 lb) package bacon, cooked and crumbled 1 teaspoon garlic salt 1 cup mayonnaise 1/2 cup green onions, thinly sliced Preheat oven to 325°F. In a 9x13-inch baking dish, mix together the potatoes, cheddar cheese, garlic salt, bacon, and green onions. Add mayonnaise and stir until everything is well coated. Bake until potatoes are tender and top is golden brown, about 1 hour 30 minutes.

Crispy Crab Treats

Crispy Crab Treats 1 pound fresh crab meat 3 slices of white bread, crust removed 1 egg beaten 1 tablespoon mayonnaise (I use Hellman's) 1 teaspoon Dijon mustard (I use Malle) 1 teaspoon Worcestershire sauce 1 tablespoon Old Bay Seasoning 1 tablespoon parsley Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any!

Chocolate twinkie cake

Chocolate twinkie cake 1 box cake mix (chocolate) 1 can frosting (chocolate) filling: 5 tablespoons flour 1 cup milk 1/4 tsp salt 1 teaspoon vanilla 1 cup granulated sugar 1/2 cup shortening 1/2 cup margarine 1/2 tsp salt bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out! cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it’s all about what you want In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step. In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt. When the “gravy” is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling. this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9×13 cake. spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on. carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides. another note – the cake doesn’t need to be refrigerated. it keeps fine for the normal lifespan of a cake

EASY LEMON 7­UP CAKE

EASY LEMON 7­UP CAKE 5 eggs 3 cups self rising flour 3/4 lb butter, softened (3/4 LB of butter equals 3 sticks) 3 cups sugar 2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor 3/4 cup carbonated lemon­lime beverage, any brand Ingredients using Box Cake Mix one box of yellow cake mix 4 eggs 3/4 cup of vegetable oil 1­ 4 ounce box of instant lemon pudding 3/4 cup of carbonated lemon lime soda of your choice/any brand Lemon Glaze Ingredients: 1/2 cup powdered sugar 2 tablespoon lemon juice 1 teaspoon of milk From Scratch Directions: Mix butter and sugar together for about 10 minutes. Add in your eggs­ 1 at a time, beating after each is added in. Add in flour and lemon extract/juice. Fold in your lemon­ lime soda of choice. Pour into well ­greased 12 ­cup Bundt pan Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top Directions using Box Cake Mix Preheat your oven to 325F Grease your bundt pan In a separate large bowl combine all the cake ingredients, plus pudding ans the soda and mixwell pour the mixed batter into the greased bundt pan Bake for about 45 to 55 minutes or until set allow to cool completely before removing from the pan top with Glaze Make Lemon Glaze­ Both recipes from scratch and from the box mix use the same easy, delicious glaze Mix powdered sugar and lemon juice and milk together and drizzle on cooled cake one removed from the pan..

SECRET INGREDIENT MEATLOAF

SECRET INGREDIENT MEATLOAF 1 Pound Ground Meat (Beef or Turkey) 1 Egg 1 Box Stuffing Mix 1 Cup Water Mix everything together, smoosh it into a loaf pan, and bake at 350 for about 45 minutes. I have made this a couple of times now, and it turns out perfect every time. I love that it doesn’t require guesswork! The consistency is always perfect, and THANKS to the spices in the stuffing mix, it tastes delicious.

Hawaiian Banana Nut Bread

Hawaiian Banana Nut Bread 3 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking soda 2 cups white sugar 1 teaspoon ground cinnamon 1 cup chopped walnuts 3 eggs, beaten 1 cup vegetable oil 2 cups mashed very ripe banana 1 (8 ounce) can crushed pineapple, drained 2 teaspoons vanilla extract 1 cup flaked coconut 1 cup maraschino cherries, diced Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

FAJITA BURGERS

FAJITA BURGERS 1 1/2 pounds ground chuck 80% lean 1 1/2 teaspoons kosher salt 1 teaspoon granulated garlic 1 teaspoon ground cumin 1 teaspoon ground chili powder 2 tablespoons olive oil 1/2 large sweet onion, sliced thin 1/2 large red onion, sliced thin 6 sweet peppers, sliced thin juice of 1 lime 5 buns guacamole, lettuce, tomatoes and favorite condiments Preheat grill or grill pan. Mix ground chuck and seasonings until well combined. Form into 5 patties. Add olive oil to a skillet and add onions and peppers. Cook over medium heat until onions are softened and start to caramelize, stirring often. Remove from heat and add lime juice. Cook burgers about 6 minutes per side until cooked through. Place burgers on buns and top with onions, peppers and your favorite condiments.

TERIYAKI STEAK

TERIYAKI STEAK TERIYAKI SAUCE 2/3 cup light soy sauce 2/3 cup mirin (sweet rice wine) 1/4 cup sugar 2 tablespoons toasted sesame oil 1 teaspoon peeled and finely grated ginger root 1 teaspoon minced garlic 1/3 cup water STEAK TIPS 1/4 cup vegetable oil 3 pounds top sirloin steak, cut into 1-2" cubes salt and freshly ground pepper 1 cup diced white onion 1 red bell pepper, cut into 1" pieces 1 green bell pepper, cut into 1 " pieces 8 ounces cremini mushrooms, quartered 3 tablespoons water 3 tablespoons cornstarch 3 tablespoons thinly sliced green onions 2 teaspoons sesame seeds 3 cups cooked rice for serving For the teriyaki sauce, in a small bowl whisk together the soy sauce, mirin, sugar, sesame oil, ginger, garlic and water. For the steak tips, heat 2 tablespoons of oil in a 12 inch cast iron skillet over medium-high heat. When the oil is hot, add half of the beef cubes and season them with salt and pepper. Allow them to cook undisturbed for a couple of minutes, then stir, cooking just long enough to sear the beef without cooking it through, about 3-4 minutes. Use a slotted spoon to transfer the browned beef to the slow cooker. Add the remaining 2 tablespoons of oil to the pan and repeat with the remaining beef cubes. Add the teriyaki sauce mixture to the slow cooker with the beef. Layer the onion and bell peppers over the top and with out stirring, cover and cook for 6-7 hours on low or 3-4 hours on high, until fork tender. Add the mushrooms, cover and continue to cook 20-30 minutes on low, just until the mushrooms have softened. Combine the water and cornstarch in a small bowl and add the mixture to the slow cooker, stirring for several minutes until the sauce has thickened. Sprinkle on the green onions and sesame seeds and serve over the rice.

POOR MAN'S BURNT ENDS

POOR MAN'S BURNT ENDS 3 pound chuck roast 2 tablespoons olive oil 1 tablespoon brown sugar 1 tablespoon Mrs. Dash Seasoning Blend 1 teaspoon granulated garlic 1 teaspoon black pepper 1 teaspoon kosher salt 1/2 teaspoon smoked paprika 1 cup Dr Pepper Barbecue Sauce Prepare grill with hickory to a 300° fire. Pat chuck roast dry with paper towel. Drizzle with olive oil, rubbing all sides. Mix seasonings and brown sugar together and rub all over roast. Place roast over indirect fire and smoke 45 minutes to 1 hour. Remove from grill and cut into 1- 2 inch chunks. Pour barbecue sauce over chunks and mix to coat. Pour meat and sauce into a double lined foil packet or peach butcher paper packet. Seal tightly. Return to grill for 1 1/2 hours to 2 hours or until meat is tender.

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo 4 large skinless chicken breasts salt and pepper black pepper 1/2 small onion 2 cups heavy cream 1 cup of grated romano cheese 4 tablespoons butter 4 cups of cut up steamed broccoli 2 egg yolks Melt butter in a large frying pan. Cut chicken into large strips sauté in the butter. Add onions until golden brown. Add broccoli and sauté for one minute. Add heavy cream and bring to a boil. Add cheese and egg yolk; mix well. Serves 4 people.

Carrot Cake Cheese Cake

Carrot Cake Cheese Cake 18 ounces cream cheese (at room temperature) 1 3/4 cup granulated sugar 1 3/4 cups powdered sugar, sifted 1 cup flour and 1 tablespoon flour 5 eggs 2 1/2 teaspoons vanilla 3/4 cup vegetable oil 1 teaspoon baking soda 1 teaspoon cinnamon 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved 1 cup grated carrots 1/2 cup flaked coconut 1/2 cup chopped walnuts 1 tablespoon butter, softened 1 tablespoon reserved pineapple juice Dash of salt Grease a 9 or 9 1/2 inch spring form pan. Set aside. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoons full of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3-4 hrs.

Sugar Free Apple Pie

Sugar Free Apple Pie 1 cup Splenda sugar substitute (or whatever substitute you use) 1 tablespoon flour 1 tablespoon ground cinnamon 5 granny smith apples, peeled and sliced 1 golden delicious apple, peeled and sliced 1 tablespoon butter, cut up 1 (15 ounce) package of pillsbury refrigerated pie crusts Prepare pie crusts according to package directions, fit 1 pie crust into 9 inch pie plate. Stir together Splenda, flour, cinnamon mixture. Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter. Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking. Bake at 350 degrees for 50-55 minutes. Great with Sugar Free ice cream or Lite Frozen whipped topping on it.

Broccoli Apple Salad

Broccoli Apple Salad About 6 servings 4 cups small diced broccoli florets 2 small gala apples, cored and diced 1 cup walnuts 1 cup matchstick carrots, roughly chopped 1/2 cup golden raisins or dried cranberries Coupons 1/4 cup chopped red onion Dressing 3/4 cup plain Greek yogurt 1/3 cup Hellman's or Best Foods Mayonnaise (full fat) 1 1/2 Tbsp apple cider vinegar 3 Tbsp honey Salt For the dressing: In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use. For the salad: In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.

Sausage Cream Cheese Crescents

Sausage Cream Cheese Crescents 16 oz bulk sausage cooked and crumbled (any flavor)... 8 oz cream cheese, softened 2 can(s) refrigerated crescent rolls 1 c shredded sharp cheddar cheese (or any cheese) How to Make It: 1st step....Combine Sausage & Cream Cheese together then mix in Shredded Cheese. Then you need to separate rolls into triangles. 2nd step : Cut each triangle in 1/2 lengthwise, scoop a heaping tablespoon onto each crescent triangle & roll up. 3rd step : Bake at 375 degrees about 15 min (till golden brown). Serve

Crockpot Lasagna

Crockpot Lasagna 1 pound Ground Beef Lasagna noodles 1 jar spaghetti sauce 1 1/2 cups cottage cheese 1 1/2 cups shredded Mozzarella cheese 2 tablespoons grated Parmesan cheese Brown ground beef and drain. Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 Cup cottage cheese over meat. Sprinkle 1/2 Cup mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done.

STRAWBERRY CREAM CHEESE COBBLER

STRAWBERRY CREAM CHEESE COBBLER 1 stick ( 1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, capped and washed 4 ounces cream cheese, cut in small pieces Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Apple Enchiladas

Apple Enchiladas 1 (21 ounce) cans apple fruit filling and topping ( or other fruit fillings) 6 (8 inches) flour tortillas… 1 teaspoon cinnamon 1/3 cup butter or 1/3 cup margarine 1/2 cup sugar 1/2 cup brown sugar 1/2 cup water Spoon fruit filling evenly down centers of tortillas. Sprinkle with cinnamon. Roll up, and place, seam side down, in a lightly greased baking dish. Bring butter and next 3 ingredients to a boil. Reduce heat, and simmer, stirring constantly 3 minutes. Pour over enchiladas: let stand 30 minutes. Bake at 350 for 20 minutes

Baked Chicken Chimichangas

Baked Chicken Chimichangas 8 oz pkg. cream cheese 8 oz. Pepperjack cheese, shredded 1 1/2 Tbsp. taco seasoning 1 lb. cooked chicken, shredded 8 flour tortillas cooking spray shredded cheddar cheese green onions, for garnish sour cream salsa Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9×13″ baking dish. Spray tops of tortillas with cooking spray. Bake at 350 for 15 minutes. Turn chimi’s over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.

Caramel Corn

Caramel Corn 7 quarts plain popped popcorn 2 cups dry roasted peanuts (optional 2 cups brown sugar 1/2 cup light corn syrup 1 teaspoon salt 1 cup margarine 1/2 teaspoon baking soda 1 teaspoon vanilla extract Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Garlic Shrimp Pasta

Garlic Shrimp Pasta 1 lb medium shrimp, deveined and tails removed 1 lb spaghetti noodles (more or less, depending on family size) 6 -8 garlic cloves, according to personal taste, minced 1/4 cup butter olive oil (3 drizzles) italian seasoning fresh ground pepper red pepper flakes salt herbs (according to taste) Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done. While pasta is boiling, wash shrimp. Melt butter over medium heat. Add shrimp. Let cook till a little pink and starting to curl. Then add garlic. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there. Keep tossing all ingredients around in skillet till all is incorporated and hot

Homemade Ranch

Homemade Ranch Black Pepper ¼ C Parsley Flakes 1 1/2 C Garlic Salt ½ C Kosher Salt 2 Tbsp Granulated Garlic ¼ C Granulated Onion 3/4 C Dill Weed 2 Tbsp 2 cups mayonnaise 2 cups buttermilk 1 1/2 cups sour cream 1 teaspoon of lemon juice Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quart

Tequila Margarita Balls

Tequila Margarita Balls 1 (12 ounce) package vanilla wafers 1/2 pound ground almonds 4 ounces white chocolate 1/4 cup tequila 1/4 cup orange marmalade 2 tablespoons light corn syrup Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. Melt four 1 oz squares white chocolate according to package directions. In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. Shape into 1-inch balls and coat with sugar. Store in refrigerator.

Banana Split Pie

Banana Split Pie 1 stick butter, melted 1 box graham cracker crumbs 1 stick butter, softened 2 eggs 2 cups confectioners’ sugar 5 bananas, sliced 1 (15 ounces) can crush pineapple, undrained 1 (16 ounces) container Cool-Whip, thawed 1 (4 ounces) jar maraschino cherries, stemmed 1/2 cup pecans, chopped Chocolate Syrup, optional In a 9×13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan. In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.

Lemon Cake To Die For

Lemon Cake To Die For You’ll Need (for the cake): 1 box of yellow cake mix. 1 small box of instant lemon pudding mix. ¾ cup of oil. ¾ cup of water. 4 beaten eggs. You’ll Need (for the glaze): 2 cups of powdered sugar. 2 tbsps of melted butter. 2 tbsps of water. ⅓ cup of lemon juice. Preheat the oven to 350° and grease a 9×13 baking pan. In a bowl beat the eggs and mix in the cake mix, lemon pudding, oil and water until well combined. Pour the batter in the pan and bake for 30 to 35 minutes. While the cake is baking, prepare the glaze. Mix the powdered sugar, lemon juice and water until well combined. Once baked, poke holes in the cake with a wooden spoon and pour the glaze over it.

Butter Swim Biscuits

Butter Swim Biscuits 2 1/2 cups all-purpose flour 2 cups buttermilk 1/2 cup (1 stick) butter, melted 4 teaspoons baking powder 1 1/2 tablespoons granulated sugar 2 teaspoons salt Preheat oven to 450°F. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add buttermilk and mix just until a moist dough is formed. Pour melted butter into an 8×8-inch baking dish and place dough on top of melted butter. Using a spatula, spread dough evenly across pan until it touches the sides. Cut dough into 9 equal squares and bake until golden brown, 20-25 minutes.

Cajun Shrimp & Sausage Pasta

Cajun Shrimp & Sausage Pasta 1/2 – 3/4 lb cooked fettuccine 2 TBS olive oil 1 lb stripped, deveined crude enormous shrimp 1 TBS in addition to 2 tsp Essence flavoring (formula beneath – I figure you can purchase this, as well.) 1/2 smoked turkey frankfurters, cut and quartered (I use Butterball) 1/2 cup diced green pepper 1/2 cup diced yellow onion 1 TBS minced garlic 1/2 cup chicken stock 1 tsp dried thyme 1 tsp dried basil 1/2 cup substantial cream 1/2 cup ground Parmesan Essence Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon dark pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Heat 1 TBS of olive oil over medium-high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Cream Cheese Chicken Tacos

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

Taco Tater Tot Casserole

Taco Tater Tot Casserole 2 lbs lean ground beef 1 (1 1/4 ounce) package taco seasoning 1 (15 ounce) can corn, drained 1 (10 3/4 ounce) can Fiesta nacho cheese soup 1 (32 ounce) package tater tots 1 (8 ounce) package cheddar cheese brown beef drain. stir in taco seasoning and water and simmer for 5 minutes. add corn soup put in 9 x 13 pan and top with tater tots. bake at 350 for 35 minutes. take out top with cheese put back in oven for 5 minutes or till cheese is melted. add ketchup or taco sauce when served tastes very good enjoy.

Goulash

Goulash 2 onions , chopped 2 pounds lean ground beef 2 cloves garlic , minced 1 jar tomato based pasta sauce (approx. 26 oz.) 2 (14.5 oz) cans diced tomatoes, undrained 1 can (6 oz) tomato paste 1 tablespoon Italian seasoning 2 bay leaves 3 cups water 1 green bell pepper (optional) salt & black pepper to taste 2 cups macaroni noodles , uncooked 1 cup cheddar cheese Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat. Add pasta sauce, diced tomatoes, tomato paste, water, seasonings and green pepper. Simmer covered for 15 minutes. Add in the in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes). Top with cheese and replace the lid. Let sit about 5 minutes or until melted.

Hamburger Potato Cheese Casserole

Hamburger Potato Cheese Casserole 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick 2 -3 tablespoons chopped onions 1 lb ground beef ( really lean is preferable) salt and pepper Cheese sauce (the same one I use for macaroni and cheese) 2 cups milk ( I use skim) 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces shredded sharp cheddar cheese ketchup ( optional condiment) I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish. Preheat oven to 350. Brown hamburger and onion. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is – you can always salt it later if it needs it). Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired). Make Cheese sauce:. Melt 3 T butter in saucepan over med-high heat. Add 3 T flour, and the salt and pepper. Stir quickly to blend. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture. Reduce heat, stir till thickened and bubbly. Remove from heat and add shredded cheddar. Stir until cheese melts. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it’s well coated. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit. Even with the leanest ground beef, this can get little pools of grease on top – I just spoon these off. It doesn’t mean the whole thing is greasy – just cheesy.

Chile Relleno Chicken Soup

Chile Relleno Chicken Soup 5 poblano peppers 2 tbsp butter 1/4 cup chopped onion 2 cloves garlic, minced 1 tsp ground cumin 4 cups chicken bone broth Salt and pepper to taste 1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces 8 ounces cream cheese, cut into cubes 3 1/2 cups shredded cheddar cheese, divided Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred). Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside. In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes. Add cream cheese and two cups of the cheddar cheese and whisk until smooth. To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).

Homemade Potato Soup

Homemade Potato Soup 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch) 1/2 cup of chopped sweet onion 1/2 cup chopped celery 3 tablespoons all-purpose flour Kosher salt and freshly cracked black pepper, to taste 1/4 to 1/2 cup (1/2 to 1 stick) salted butter Water to cover 1 (12 ounce) can evaporated milk Shredded cheese, for garnish, optional Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes. Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately. Notes: May also substitute green onion. Use an immersion blender or potato masher to puree the potatoes, if a less chunky texture is desired. Variation: Brown several slices of bacon, set aside and crumble. Add the potato mixture and proceed with the recipe. Garnish with crumbled bacon. Potato Soup with Cajun Sausage: Slice one pound of andouille sausage into 1-inch slices and brown in oil; remove and set aside. Add butter to pot and continue with recipe. Cheesy Ham and Potato Soup: Add in 2 cups of smoked ham, cubed with the potatoes. Just before serving, stir in 1-1/2 cups of shredded cheddar cheese, just until melted. Instant Pot/Electronic Pressure Cooker: Prep potatoes as above and let rest. Use saute function to melt butter, add potato mixture, toss to coat and top with water (or chicken broth) to cover, plus an inch. Stir in half of the milk. Seal and cook on high for 10 minutes. Let pressure release naturally. Open and mash some of the potatoes, if desired. Stir in remaining milk and any additional chicken broth or water as needed to bring to desired consistency. Add cheese if using and garnish as desired.

Pork Chops that Melt in Your Mouth

Pork Chops that Melt in Your Mouth 8 pork chops or pork cube steaks or boneless chicken 1/2 tsp ea. granulated garlic & onion, blk pepper, paprika, mixed together 1 c flour or panko opt. 1 c canola oil or olive oil Place just enough oil In skillet to barely cover bottom, heat to med-high heat, In meantime, season & lightly flour chops, if using panko you might need to rub a little olive oil on the meat to help the panko adhere. Preheat oven to 375. Lightly brown both side of chops, place on baking sheet. Pop in 375 oven for 35 min. (may need longer depending on thickness of chops, these were thin bone in chops). NOTE: If using cube steak, reduce oven time to about 20 min.

TEX-MEX CHOPPED CHICKEN SALAD

TEX-MEX CHOPPED CHICKEN SALAD dressing : 1 cup ranch dressing 2 Tbsp taco seasoning, hot or mild salad : 3 cups chicken, cooked, cooled and diced 4 cups Romaine lettuce, chopped, about 1 head 2 Roma tomatoes, diced 1 cucumber, seeded and diced 1 cup corn kernels, fresh or frozen 4-5 green onions, sliced 1 15 oz can black beans, drained and rinsed 4 oz sharp cheddar cheese, or pepper jack, cut into ¼” cubes 1/4 cup cilantro, chopped juice of 1/2 of a lime 1 cup tortilla chips, crushed jalapeño, diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional) In a small bowl, stir together ingredients for dressing then refrigerate until ready to use. In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.

Cream Cheese Squares

Cream Cheese Squares 2 (8 ounce) cans refrigerated crescent roll dough 2 (8 ounce) packages cream cheese 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup margarine, melted 1/4 cup white sugar 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Twice Baked Potato Casserole With Bacon

Twice Baked Potato Casserole With Bacon 2 large baking potatoes 1/2 pound lean bacon 3/4 cup shredded mild Cheddar cheese 1/2 cup sour cream 1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon dried chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3/4 cup shredded mild Cheddar cheese Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish. Poke a few holes into each potato using a toothpick. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Lemon Upside Down Cake

Lemon Upside Down Cake 3-4 Meyer lemons, sliced into thin 1/8–inch slices and zest of 1 lemon 1/2 cup butter, divided 1/2 cup brown sugar, unpacked 1 1/2 cup flour 1 1/2 tsp. baking powder 1 tsp. vanilla extract 1/2 cup white sugar 2 eggs 1/2 cups milk Melt 3 tbsp. butter in a small saucepan over low heat. Brush some of the melted butter to coat the inside of a round 9-inch baking pan. Set pan aside. Add brown sugar to melted butter, stirring until combined to form a caramel type sauce. Spread in a even layer over the bottom of the prepared baking dish. Arrange about 25 lemon slices to cover the bottom of the dish. They should be slightly overlapping. Set aside. Combine flour and baking powder in a small bowl. In a mixing bowl, cream remaining butter, white sugar, lemon zest and vanilla until creamy. Beat eggs into the mixture using an electric mixer. Add half the flour, mixing until combined. Add milk while mixing. Add the remaining flour. Spread batter over the lemon slices in the prepared baking pan. Bake in a preheated oven at 350 F for 30-35 minutes, removing when golden and a cake tester comes out clean. Allow to stand for 5 minutes, then invert cake onto a plate. Cool and serve using a sharp knife to slice through the lemon rinds.

CHICKEN DORITO CASSEROLE

CHICKEN DORITO CASSEROLE 3-4 Chicken Breast Baked 1 Reg Bag of Doritos 1 Can of Cream of Mushroom 1 Can of Cream of Chicken ¾ cup Milk Shredded Cheese Bake Chicken Breasts for 25-30 minutes Mix both cans of condensed soup with milk (this makes the ‘sauce’) Layer Doritos in bottom of baking pan Chop up cooked chicken and spread a layer on top of chicken Add a layer of the ‘sauce’ Add remaining layer of Doritos, Chicken and finally a layer of shredded cheese Bake at 375 for 15-20 minutes or until heated thoroughly.

Crock Pot Bowtie Casserole

Crock Pot Bowtie Casserole 1 1/2 lbs. lean ground beef 1 onion, chopped 1 clove garlic, minced 1 (15 oz.) can tomato sauce 1 (15 o) can stewed tomatoes 1 tsp. oregano 1 tsp. Italian seasoning salt/pepper 10 oz. frozen spinach, thawed (can also use fresh spinach) 16 oz. bowtie pasta, cooked 1/2 cup parmesan cheese, shredded 1 1/2 cup mozzarella, shredded Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

tasty chicken and stuffing

tasty chicken and stuffing 4 skinless, boneless chicken breasts 1 cup chicken broth 1 can of cream of chicken soup 1 box of stuffing mix 1/2 cup of water Plop your chicken into the slow cooker. Then pour your broth on top of it. Next, place your soup, stuffing, and water into a bowl, mix it together and spoon it on top of your chicken. Cook the ingredients on the low setting for seven hours. When you come back to your pot you’ll have a tasty moist chicken breast and the best stuffing you’ve ever had.

Bunny bait

Bunny bait 2 cups pretzels 1 bag popped white popcorn 1 package Almond Bark white melting chocolate 1 bag of festive M&M’s 2 cups of Chex cereal 1 container of sprinkles Spread pretzels, popcorn, and Chex on a foil covered baking sheet and drizzle white chocolate over the mixture … Gently stir to coat evenly … Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white … Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture … The ideas for packaging are endless, cute bags to give away as favors or just put it in a big bowl and it will be a hit !!

Taco Meatloaf

Taco Meatloaf 1 pound raw extra-lean ground beef or turkey 2 slices of fat-free cheddar cheese 1/2 cup shredded fat-free cheddar cheese 1/2 cup canned sweet corn kernels 1/4 cup chopped green bell peppers 1/4 cup chopped onions 1/2 cup salsa 1/2 packet of taco seasoning mix, dry Preheat oven to 375 degrees Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan (about 9″x5″) sprayed with nonstick spray. Layer the two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan’s edges). Evenly top with the remaining meat mixture. Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes. Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes

EASIEST STRAWBERRY CAKE

EASIEST STRAWBERRY CAKE 1 ring Angel Food Cake (store-bought) 1 large pkg. Strawberry Jello 2 cups boiling water 1 small container frozen whipped topping (like Cool Whip) 1 large pkg. frozen strawberries (the kind that also have juice, not whole frozen berries) Break 1/2 of the angel food cake in to chunks and put in the bottom of a 9×13 pan. Mix Jello in a bowl with 2 cups boiling water. Add strawberries immediately and stir. Stir in spoonfuls of Cool Whip until well mixed. Spoon 1/2 mixture over angel food cake in dish. Repeat layers and set in refrigerator for several hours. Cut in to squares and serve immediately

Sausage and Rice Casserole

Sausage and Rice Casserole 1 1/2 lb hot breakfast sausage 1 small onion, chopped 1 stalk(s) celery, chopped 1 half, red bell pepper, chopped 1 1/4 c uncooked jasmine rice or reg. long grain rice 10 1/2 oz can cream of mushroom soup 2 c chicken stock 3/4 c shredded colby jack cheese Brown the sausage in a large skillet over med. high heat. Break up the sausage as it cooks with a wooden spoon. Drain off ay excess grease. Add in the onion, celery and bell pepper. Cook for 5 minutes. Add in the uncooked rice and stir to combine. Whisk together the soup and broth and pour into the pan. Stir to combine well. Stir in the cheese and pour into a lightly greased 2.5 quart baking dish. Cover tightly with tinfoil and bake in a 350 degree oven for 1 hour.

German Cucumber Salad

German Cucumber Salad 1/2 cup sour cream or plain yogurt 1 cucumber 1 medium to large tomato 2 slices onion (slice like you would for onion rings) 2-4 tsp lemon juice 1/2 – 3/4 tsp dill Pinch of salt Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because its easier to eat. In a bowl, combine dill and salt. Add sour cream or yogurt and lemon juice to taste. Mix well. Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing.

Jalapeno Cream Cheese Chicken Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas 3 skinless, boneless chicken breast halves 1 teaspoon cayenne pepper ½ teaspoon garlic powder salt and ground black pepper to taste 2 tablespoons butter 1 large onion, minced 2 jalapeno peppers, seeded and minced (wear gloves) 1 (8 ounce) package cream cheese 1 tablespoon garlic powder ½ teaspoon cayenne pepper ½ teaspoon paprika ½ teaspoon chili powder ½ teaspoon ground cumin 1 (28 ounce) can green enchilada sauce 7 flour tortillas 8 ounces shredded Monterey Jack cheese, divided Preheat oven to 350 degrees F (175 degrees C). Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat. Pour half the green enchilada sauce into the bottom of a 9×13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Philly Cheese Steak Casserole

Philly Cheese Steak Casserole 1 1/2 роundѕ lеаn grоund bееf 2 bеll рерреrѕ 1/2 уеllоw оnіоn 1 сlоvе gаrlіс 1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons) 4 ѕlісеѕ Prоvоlоnе cheese 4 lаrgе eggs 1/4 сuр hеаvу сrеаm 1 tеаѕрооn hоt ѕаuсе 1 teaspoon Worcestershire sauce Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау. Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс. Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks. When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе ѕоftеnеd a bіt. Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh. Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone) Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine. Pour the egg mixture оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt. Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving.

Slow Cooker Gumbo

Slow Cooker Gumbo 3 tablespoons flour 3 tablespoons oil 1/2 pound smoked sausage, cut into 1/2 inch slices 2 cups frozen cut okra 1 large onion, chopped 1 large green bell pepper, chopped 3 cloves garlic, minced 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon pepper 1 can (14.5 ounce size) diced tomatoes, undrained 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed 1 1/2 cup uncooked regular long-grain white rice 3 cups water In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

4-Ingredient Lemon Cream Cheese Dump Cake

4-Ingredient Lemon Cream Cheese Dump Cake 1 (16 oz.) can lemon pie filling 1 (15 oz.) package yellow cake mix 4 oz. cream cheese, cubed 1/2 cup (1 stick) unsalted butter, thinly sliced Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray. Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners. Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix. Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible. Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool 15-20 minutes before serving.

Chocolate Chip Cheesecake Cookies

Chocolate Chip Cheesecake Cookies 1 1/4 cup all purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/4 cup unsalted butter, room temperature 4 oz cream cheese, room temperature 1 large egg 1 tablespoon milk 1/2 teaspoon vanilla extract 1 1/4 cup powdered sugar 5-6 tablespoon mini chocolate chip In a medium bowl combine flour, cornstarch and baking powder. Leave aside. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy. Add an egg, milk and vanilla extract and continue mixing. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls). Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes. Take them out of the oven and leave to cool in the baking sheets for a few minutes. Transfer them to a wire rack to cool down completely.

HEAVEN IN A PIE PLATE

HEAVEN IN A PIE PLATE 1/4 c butter 7 oz flaked coconut 1 c chopped pecans MELT THE ABOVE AND KEEP STIRRING UNTIL COCONUT IS BROWN, (ABOUT 5 MINUTES) SET ASIDE TO COOL. 2 *precooked flaky pie crusts (cooled) FILLING: 8 oz cream cheese (soft) 1 – 14 oz can sweetened condensed milk 1 – 16 oz carton thawed cool whip 1 – 12 oz jar caramel topping** Mix cream cheese and sweet milk with mixer and fold in Cool Whip with wooden spoon. Layer in each, deep dish pie shell 1/4 cream cheese mixture, 1/4 caramel and 1/4 pecan mixture, 2 times for each ingredient and each pie shell. Drizzle a little caramel on top for apperance. Freeze (can keep up to 6 months)

Pineapple Juice Cake

Pineapple Juice Cake 1 (15.25-ounce) box yellow or butter cake mix 3/4 cup vegetable oil 3/4 cup pineapple juice 4 large eggs For the glaze : 2 cups powdered sugar 3/4 cup pineapple juice 4 tablespoons unsalted butter Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze. In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently. Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, then invert the cake onto a serving platter. Allow to cool completely before serving.

Stove top Egg Rolls

Stove top Egg Rolls I bag coleslaw mix 1 lb pork sausage 2 cloves garlic minced (or garlic pwdr) 1 tsp ground ginger Salt to taste 1/4 c onion diced Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. Finish to your taste/texture preference.

Gooey Gooey Cinnamon Swirl Cake

Gooey Gooey Cinnamon Swirl Cake BATTER 3 c all purpose flour 1/4 tsp salt 1 c sugar 4 tsp baking powder 1 1/2 c milk 2 eggs 2 tsp vanilla extract 1/2 c butter, melted TOPPING 1 c butter, very softened 1 c brown sugar 2 Tbsp all purpose flour 2 Tbsp cinnamon GLAZE 2 c powdered sugar 5 Tbsp milk 1 tsp vanilla extract In a large bowl, mix all “BATTER” ingredients, except butter. Mix well Slowly add in melted butter and mix well. Pour batter into a greased 9″x13″ pan. (If you would like a thicker cake, you may also use a 9″x9″ pan) In seperate bowl, mix topping ingredients together til combined. Drop topping onto prepared batter and swirl with a butter knife. Bake at in a preheated 350 degree oven for 40 minutes. (If you are using the 9″x9″ pan, bake for 50 mins) Pull cake out of oven and mix glaze ingredients in seperate bowl. While cake is still warm, drizzle glaze over top. Let stand 15 mins before cutting/serving

Butternuts

Butternuts 3/4 c butter, room temperature + 1 Tbsp. 1/2 c powdered sugar 1/4 tsp salt 1 3/4 c all purpose flour 6 oz package butterscotch chips 1 c finely chopped pecans RUM GLAZE 3 c powdered sugar 1 tsp rum extract 1/2 c chopped pecans 3 to 4 Tbsp milk or water Cream butter with powdered sugar and salt til light and fluffy. Blend in flour, mix well. Add butterscotch chips and 1 cup finely chopped pecans. Shape dough, a scant teaspoonful at a time, into balls. Place 1 inch apart on ungreased cookie sheet. Bake in 325′ oven for 15 minutes or until firm but not brown. Let cool on wire racks. Make rum glaze. Mix the ingredients until smooth. You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.

Crispy Southern Fried Pork Chops

Crispy Southern Fried Pork Chops 1 1/2 to 2 lb boneless pork chops, thin sliced 1 c milk 1 large egg 1 c self rising flour 1 tsp onion powder 1/2 tsp garlic powder 1 1/2 tsp chicken flavored base 3/4 tsp black pepper or to taste oil for frying (i use canola) Remove pork chops from package, wash and pat dry. Place pork chops on a cutting board. Using a meat mallet, pound both sides. In one bowl, add egg and milk. Mix with fork until smooth. In another bowl, add flour, chicken flavored base, and seasonings, mix well. Dredge pork chops in flour mixture, then dip in milk and egg mixture. Roll in flour mixture. Heat about 1″ oil in heavy skillet (I use a cast-iron chicken fryer). When oil is hot, add pork chops, no more than 2 to 3 at a time. Fry about 3 to 5 minutes per side, until golden and juices run clear. Remove to serving platter. Repeat with remaining pork chops. Serve hot with your favorite side dishes. Chicken flavored base is a moist powder and it is available in most grocery stores in the soup/bullion aisle.

Stuffed Pepper Skillet

Stuffed Pepper Skillet 1 lb lean ground beef 1/2 white onion, chopped 2 cloves garlic, minced 2 bell peppers, cored and chopped 1 (14.5 oz) can diced tomatoes 2 cups chicken or beef broth 2 tablespoons tomato paste 3/4 cups long grain white rice 1 cup Monterey Jack cheese, grated Kosher salt and freshly ground black pepper In a large skillet over medium heat, brown the ground beef with the onion until beef is no longer pink. Drain any excess fat. Return skillet to heat and add the bell peppers and garlic and cook two minutes more. Stir in diced tomatoes, broth, tomato paste, rice, and salt and pepper. Bring mixture to a boil, cover and reduce heat. Simmer and let cook until rice is tender, about 18 minutes. Fluff rice with a fork, top with grated cheese, cover and let rest until cheese has melted. Serve

Chocolate Buttermilk Pie

Chocolate Buttermilk Pie 2 unbaked pie shells (9 in or larger) 2 stick unsalted butter, room temperature 3 3/4 c sugar 1/2 c all-purpose 1/3 c cocoa powder 6 eggs 1/4 tsp salt (optional) 1 1/2 tsp vanilla extract 1 c plus 2 oz. buttermilk Combine sugar and butter and mix until well blended. Beat in the eggs and mix well. Combine and whisk the flour, cocoa and salt until mixed then add to the butter mixture. Add buttermilk and the vanilla to the mixture and stir until well mixed. Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for pie to be firm and not jiggle in the middle. Cool completely before cutting. Store left over pie in the refrigerator. Note: I used an electric mixer though this recipe can easily be mixed by hand.

Sausage Hashbrown Bites

Sausage Hashbrown Bites 1 lb ground breakfast sausage, uncooked 8 oz cream cheese, softened 1 1/2 cups Biscuick 1 1/2 cups cheddar cheese, shredded 4 cups shredded, frozen hashbrowns Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside. In a medium bowl, combine sausage, cream cheese, Bisquick, cheddar cheese, and hashbrowns, and mix until well combined. Divide into 1 1/2-inch balls and place on prepared baking sheet. Bake until cooked through and browned, about 20-25 minutes. Serve

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars 1 box French Vanilla Cake Mix ½ cup butter, melted 3 large eggs, divided 1 package (8 oz) cream cheese 2 1/2 cups plus 2 Tbsp. confectioner’s sugar 1 can (21 oz) Duncan Hines Comstock® Strawberry Preheat oven to 325ºF. Grease 13 x 9-inch baking pan. Combine cake mix, butter and 1 egg in large bowl until well blended. Reserve 1/3 cup for topping. Press remaining mixture into bottom of prepared pan. Beat cream cheese with electric mixer in large bowl. Beat in remaining eggs and 2-½ cups confectioner’s sugar. Pour over cake mixture in pan. Spread strawberry pie filling on top and sprinkle with reserved cake mixture. Bake 1 hour or until golden brown. Refrigerate until chilled. Cut into bars and sprinkle with remaining confectioner’s sugar.

Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy 4 (1/2 pound) beef cube steaks 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon black pepper 3/4 teaspoon salt 1 1/2 cups buttermilk 1 egg 1 tablespoon hot pepper sauce (e.g. Tabasco(TM)) 2 cloves garlic, minced 3 cups vegetable shortening for deep frying 1/4 cup all-purpose flour 4 cups milk kosher salt and ground black pepper to taste Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Angel Pecan Cookies

Angel Pecan Cookies 2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup shortening 3/4 cup confectioners’ sugar, sifted, plus more for sprinkling on the cookies 1/4 cup firmly packed light or dark brown sugar 1/2 teaspoon vanilla extract 1/2 cup chopped pecans (or other nuts) Preheat oven to 350, and prepare baking sheets with parchment paper. In a large bowl, combine flour, cinnamon, and salt. In a separate bowl, mix the shortening, confectioner’s sugar, brown sugar, and vanilla . Slowly add in flour mixture, stirring until just combined. Fold in pecan bits. Chill dough for 30 minutes. Using a tablespoon, measure out dough and roll into balls (or other shapes). Place on prepared cookie sheets, about 2 inches apart. Bake cookies for 12-15 minutes, until just slightly browned. Cool for about 10 minutes before sprinkling confectioner’s sugar on top.

Gooey Butter Cookies

Gooey Butter Cookies 1 box butter recipe cake mix (can substitute yellow or French vanilla) 1 stick butter 1/4 tsp vanilla extract 1 pkg cream cheese @ room temp (8 oz. pkg) 1 egg powdered sugar (for rolling dough into) Combine all ingredients with electric mixer until well blended. Chill dough for 2 hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350-degree oven for 10 – 12 minutes. Dust with powdered sugar when completely cooled.

EASY TROPICAL DUMP CAKE

EASY TROPICAL DUMP CAKE 1 20 ounce can cubed or crushed pineapple 1 15 ounce can tropical fruit 1 package of orange cake mix 1 1/2 sticks of butter 1/2 cup instant oatmeal 1 cup coconut flakes Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream.

Easy Baked Cream Cheese Spaghetti

Easy Baked Cream Cheese Spaghetti 12 oz spaghetti 1, 28 oz jar prepared spaghetti sauce 1 lb ground beef, lean 1/2 c diced green pepper 1/2 c diced onions 1/2 c grated carrots 1 tsp italian seasoning 1 clove garlic, minced 8 oz cream cheese 1/2 c parmesan cheese, grated 1 c mozzarella cheese, shredded Cook spaghetti noodles according to directions on packet and drain. Add cream cheese while noodles are hot and mix throughly. Next, brown the ground beef, green peppers, onions, grated carrots garlic and seasoning in pan. Drain, put back into pan and stir in spaghetti sauce. In a pyrex 9 x 13 baking dish spray lightly and spread a small amount of hamburger mixture on bottom. Next put spaghetti on top of sauce and then add rest of hamburger mixture. Sprinkle your parmesan cheese and then mozzarello cheese. Bake in 350 degree oven for 30 minutes until bubbly.

Cheesy Hamburger Casserole

Cheesy Hamburger Casserole 1 1/2 pounds lean ground beef 1 large onion, diced 1 tablespoon canola oil salt, to taste pepper to taste 1/2 teaspoon oregano 2 cloves chopped garlic 1/2 teaspoon paprika one 28-ounce can pureed tomatoes, or your favorite sauce 16 ounce box macaroni noodles 1/2 cup each grated cheddar and mozzarella cheeses Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour. Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it and add cheese and cover or transfer it to a large baking dish and cover it with foil. It can be refrigerated for up to two days, or frozen a few weeks. If refrigerated bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

Slow Cooker Brown Sugar Kielbasa Bites

Slow Cooker Brown Sugar Kielbasa Bites 2 lbs Kielbasa, sliced into bite-sized pieces 3/4 cup cola 1 cup brown sugar 1/2 teaspoon chili powder (optional) Add ingredients to a 3-qt slow cooker and stir to combine. Cover and cook on low for 6 hours or on high for 3 hours, stirring occasionally. Serve warm

Cheesy Mississippi Mud Potatoes

Cheesy Mississippi Mud Potatoes 6-7 cups potatoes, peeled and diced 2 cups cheddar cheese, grated 1 (1 lb) package bacon, cooked and crumbled 1 teaspoon garlic salt 1 cup mayonnaise 1/2 cup green onions, thinly sliced Preheat oven to 325°F. In a 9×13-inch baking dish, mix together the potatoes, cheddar cheese, garlic salt, bacon, and green onions. Add mayonnaise and stir until everything is well coated. Bake until potatoes are tender and top is golden brown, about 1 hour 30 minutes.

FRESH PEACH COBBLER

FRESH PEACH COBBLER 1/4 cup melted butter 1 cup flour 3/4 cup sugar 2 teaspoons baking powder 3/4 cup milk 5 -6 peaches, sliced 3/4 cup sugar reheat oven to 350°. Pour melted butter into an 8×8 pan. Whisk together the flour, 3/4 cup of sugar, baking powder and milk. Pour over melted butter. Cover with peach slices. Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.). Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

Apple Fritter Pull-Apart Bread

Apple Fritter Pull-Apart Bread 2 (8 count) packages of cinnamon rolls 1/2 cup (1 stick) unsalted butter, softened 1/2 teaspoon vanilla extract 2 large Granny Smith apples, peeled and grated 2 teaspoons cinnamon 1/3 cup granulated sugar For the glaze: 1/2 cup powdered sugar 1-3 tablespoons cream Preheat oven to 350°F and grease a loaf pan with butter or nonstick spray. Set aside. Remove cinnamon rolls and icing from package. Discard icing or set aside for another use. Take each cinnamon roll and stretch it out until it becomes flat like a pancake and lay them out on a parchment paper-lined work surface. In a small bowl, whisk together the butter and vanilla until thoroughly combined. Spread the butter mixture evenly over each flattened cinnamon roll and then top with grated apples. In a separate small bowl, mix together the sugar and cinnamon and sprinkle evenly over the apples. Layer cinnamon rolls in stacks of 3 or 4. Once all rolls are stacked, transfer each stack to the loaf pan, standing them on end so no apple filling touches the ends of the pan. Cover tightly with foil and bake for 30 minutes. Remove foil and bake for 15-20 minutes more. Remove to a wire rack and let cool 10 minutes before removing from pan. While loaf cools, make the glaze by mixing powdered sugar with 1 to 3 tablespoons of milk or cream until desired consistency is reached. If you’d like a more pourable consistency, microwave for 10 seconds. Drizzle glaze over cooled loaf

Easy Cherry Filled Crescents

Easy Cherry Filled Crescents 1 (8 count) cans crescent rolls 1 1/2 cups cherry pie filling 1/2 cup confectioners’ sugar Unroll crescent rolls. Place 2 Tbsp cherry pie filling in center of each roll; roll up dough. Bake according to directions on can. Sprinkle with confectioner’s sugar.

Raspberry Zinger Poke Cake

Raspberry Zinger Poke Cake 1 (18 ounce) box white cake mix 10 ounces diet Sprite 2 egg whites 1 (3 ounce) box raspberry Jell-O gelatin sugar free 1 1/2 cups boiling water 8 ounces Cool Whip 1/4 cup flaked coconut Take dry cake mix and add the 2 egg whites and soda. Mix well with electric mixer. Pour into ungreased 9×13 dish and bake as directed on the box. Let cool for 15 minutes Then take the boiling water and add the jello. Stir till jello is disolved. Poke holes into your cake with end of wooden spoon. Then pour jello mixture over the cake. Cover and referigerate 2 hrs or overnight. Then spread on the cool whip and top with coconut.

Country Fried Floured Bacon

Country Fried Floured Bacon 1 pound thick sliced bacon 2 cups half-and-half cream 2 cups flour 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1/4 pinch white sugar 2 cups vegetable oil for frying Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. Soak the bacon a minimum of 30 minutes, but no more than 2 hours. This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor. Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved. However, the flour does a good job of keeping the bacon from sticking to each other. Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.

5 Minute White Chocolate Caramel Pecan Fudge

5 Minute White Chocolate Caramel Pecan Fudge 3 cups white chocolate chips 14 ounces sweetened condensed milk 4 tablespoons butter 1/2 teaspoon vanilla extract 1 cup chopped pecans 1/2 cup room temperature caramel sauce Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl. Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

Pineapple Pie

Pineapple Pie 1 1/2 cups sugar 1/2 cup butter 1 cup crushed pineapple 3 tablespoons flour 1 teaspoon vanilla 2 eggs 1 unbaked pie shell Beat together all ingredients. Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

Garlic Bread Grilled Cheese

Garlic Bread Grilled Cheese 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh parsley 1 tablespoon grated Pecorino Romano cheese 1 clove garlic, minced 4 slices white bread 4 slices provolone cheese 1/2 cup shredded mozzarella cheese Heat a large skillet over medium heat. Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl. Stir to combine. Lightly coat 1 side of each bread slice with the butter mixture. Flip bread and top 2 slices evenly with provolone cheese and mozzarella cheese. Cover with remaining bread slices, buttered-sides up. Place sandwiches into the hot skillet. Cook until golden brown on one side, 3 to 4 minutes. Flip and cook until golden brown on the second side and cheese has melted, 3 to 4 minutes more. Cut each sandwich in half and serve.

Carrot Cake Poke Cake

Carrot Cake Poke Cake The 9×13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix) 14 oz sweetened condensed milk 8 oz Cool Whip 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn’t) 6 oz (half a tub) of whipped cream cheese (must be whipped) Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you’d like) Approx. 1 cup chopped pecans (sprinkle on as much or as little as you’d like) Leave the cake in the dish it was baked in– this is not a free standing cake. Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible. In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake. Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans. Refrigerate for at least 4 hours, really overnight is best. Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

Easy Bisquick Frosted Cinnamon Rolls

Easy Bisquick Frosted Cinnamon Rolls 2 +1/2 cups Bisquick 2/3 c. Milk 2 tbsp sugar 2 Tbsp butter softened 1 Tbsp ground cinnamon + 2 Tbsp sugar 1/4 c. raisins if desired Frosting 1 1/2 c. powdered sugar 1/4 c. butter softened 2 tbsp milk 1 teas vanilla Heat oven to 375. Grease rectangular pan. Stir Bisquick, milk and 2 Tbsp sugar until dough forms; beat 20 strokes. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into ball, knead 10 times. Roll or pat dough into 15×9 in. rectangle. Spread with butter. Mix 2 Tbsp sugar and cinnamon sprinkle over dough. Sprinkle raisins evenly. Roll up tightly beginning at 15 in side. Pinch edge of dough into roll to seal. Cut into 12 1/1/4 in. slices. Arrange with cut sides down in pan. Bake 20-33 min until golden. Coll. Spread with Frosting.

Coney Sauce for hot dogs

Coney Sauce for hot dogs 1&1/4 Lbs.- Hamburger 1- Large Onion 1/2- cup. Sugar 1/2- cup. Chili Powder 1/2- cup. Ketchup 1&1/2- cup. Water Chop Onion Mix Hamburger & Onion in skillet Brown Hamburger & Onion until Hamburger is done.Drain.Put mixture back in skillet and add remaining ingredients.Simmer 1 hour, stirring occasionally.Serve on Hot Dogs.Can be frozen until ready to use

Beef and Noodles

Beef and Noodles 1 (2 pound) beef chuck roast 1 envelope beefy onion soup mix (from a 2.2 ounce box) 1 can condensed cream of mushroom soup, undiluted 4 cloves garlic, minced 1 can (14-ounce) beef broth 4-6 cups water 2 (12 ounce) packages frozen egg noodles salt and pepper to taste parsley for garnish, optional Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth.Put lid on crockpot and cook 9 to 10 hours on LOW.Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles. I try to use as little water as possible because I don’t want to water down the flavor. It’s ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.Cook for 1 hour. Check for seasoning and add salt and pepper to taste.

Berry Cobbler

Berry Cobbler Two 12-oz bags frozen mixed berries 1 box white cake mix (no pudding) 1 can of diet 7-up or sierra mist (clear soda) Place frozen fruit in a 9×13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop – this will give you a ‘crust’. If you stir the two, you will have a cake like topping. Bake 350 for 45-50 min. You may be able to use frozen peaches instead of mixed berries.

Easy Ranch Potatoes

Easy Ranch Potatoes 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes 1 can cream of mushroom soup, undiluted 1 1/4 cups milk 1 envelope ranch dressing mix 1 1/2 cups shredded cheddar cheese, divided salt and pepper 6 slices bacon, cooked and crumbled Add the potatoes to a saucepan. Add water to cover. Bring to a boil. Cook about 10-12 minutes or until potatoes are almost tender, then drain. Place drained potatoes into a greased 13×9 inch baking dish. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

Easy Beef and Broccoli (With Carrots)

Easy Beef and Broccoli (With Carrots) Coating 2 tbsp cornstarch 2 tbsp water 1/2 tsp garlic powder Main Ingredients 1 lb beef round steak / strips 4 cup broccoli 1 small onion 2 each carrots 2 tbsp vegetable oil Sauce 1/3 cup reduced sodium soy sauce 2 tbsp brown sugar 1 tsp ground ginger 1 tbsp corn starch 1/2 cup water Coating: In a bowl, combine cornstarch, water, and garlic powder. Mix until smooth. Toss beef in this mixture. Sauce: In a bowl, combine soy, brown sugar, ground ginger, corn starch, and water. Mix until smooth. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef is browned. Remove and keep warm. Stir-fry brocolli, carrots, and onion in the remaining oil. Add the beef and sauce. Cook about 3 minutes, continously stirring to ensure even cooking. Serve over rice.

Honey Roasted Carrots

Honey Roasted Carrots 1½ pounds carrots, peeled and cut all the same size,(I used Earth Exotics) 2 Tablespoons olive oil 3 Tablespoons honey 1 Tablespoon brown sugar freshly-ground salt and pepper Preheat oven to 425 degrees. In a bowl, combine the honey and brown sugar. Microwave for about 15 seconds. Just enough to melt the honey. Coat the carrots with the olive oil, salt and pepper. Add in the honey mixture until evenly coated Spread in an even layer on the baking sheet. Roast for 15 minutes. Remove tray and keep the oven door closed to retain heat. Using tongs, turn the carrots over and return to the oven for another 30 minutes or until they start to carmalize.

Vegetable Beef and Mushroom Barley Soup

Vegetable Beef and Mushroom Barley Soup Serves: 6 4 teaspoons olive oil ¾ pound beef stew meat cut into ½ inch pieces ¼ teaspoon salt, plus more to taste Pinch of freshly ground black pepper, plus more to taste 1 medium yellow onion, diced (about 1½ cups) 8 ounces button mushrooms, sliced 2 medium carrots, diced (about 1 cup) 2 stalks celery, diced (about ½ cup) 2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar 6 cups low-sodium beef broth One 14.5 ounce can diced tomatoes, with their juices ½ cup pearled barley 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried ¼ cup chopped fresh flat-leaf parsley In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Dry off the meat with paper towels and then sprinkle with the salt and pepper. Add the meat to the pan and brown on all sides, about 5 minutes total. Transfer to a 5- or 6-quart slow cooker. Add the remaining 2 teaspoons of oil to the skillet. Add the onion and cook, stirring often, until the onion begins to soften about 4 minutes. Stir in the garlic and cook another minute. Scrape the mixture from the skillet into the slow cooker. (If there are any browned bits still remaining in the skillet, add a little of the beef broth to de-glaze the pan and then add to the slow cooker.) Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to blend. Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours. Season to taste with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley, if desired.

Southern Style Dirty Rice

Southern Style Dirty Rice 1 lb. ground meat 3 cups uncooked long grain white rice(used uncle ben’s) 4 tbsp. Creole Seasoning (used Zatarain’s) 1 1/2 tbsp. of Zatarain’s Dehydrated Sweet Bell Peppers 1 tbsp. minced Onion(used McCormick’s) 1 tbsp. minced garlic 1 tbsp. soy sauce 6 1/2 cups water 2 tbsp. of butter *dash of paprika on top for taste Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika and enjoy

Garlic Roasted Chicken ( in a crock pot )

Garlic Roasted Chicken ( in a crock pot ) 5 lb whole chicken salt and pepper 5 clove garlic ; mashed smooth paprika 1/4 lb butter 1/2 c canned chicken broth Wash the chicken with cold water. Pat dry with a paper towel. Cut off any of the excess fat on the chicken and discard. Peel and Chop the garlic up. You can use a garlic press if you have one , if not just chop up fine. Using a knife press the garlic into a paste , adding a little salt to the garlic helps it turn into a paste quicker. Spread half the garlic in side the cavity and rub the other half all over the out side of the chicken. Sprinkle the chicken inside and out with paprika , salt & pepper. Place the chicken in the crock pot and place a few pats of the butter on the breasts of the chicken ; Pour the broth around the chicken and add the remaining butter around in the broth. Cover and Cook on LOW setting for 6-8 hours ; depending on the hotness of your crockpot. ( DO NOT RAISE LID DURING COOKING TIME.) Serve the HOT garlic butter sauce over the chicken.

Heaven on Earth Cake

Heaven on Earth Cake 1 box Angel food cake or 1 prepared Angel Food Cake 1 package (3.4 ounces) instant vanilla pudding 1 1/2 cups milk 1 cup sour cream 1 can (21 ounces) cherry pie filling 1 tub (8 ounces) Cool Whip 1 tablespoon almond slivers, toasted Bake angel food cake according to package’s directions. Allow to cool and cut into cubes. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside. In a 9×13 baking dish, arrange 1/2 of cake cubes in a layer. Spoon 2/3 of cherry pie filling over cake. Place the remaining 1/2 of the cake on top of pie filling. Spoon pudding over cake and spread evenly. Spoon and spread whipped topping over pudding layer. Garnish cake with the remaining pie filling and toasted almonds. Chill for about 4 to 5 hours.

Honey Roasted Red Potatoes

Honey Roasted Red Potatoes 1 pound red potatoes, quartered 2 tablespoons diced onion 2 tablespoons butter, melted 1 tablespoon honey 1 teaspoon dry mustard 1 pinch salt 1 pinch ground black pepper Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Homemade Kit Kat Bars

Homemade Kit Kat Bars 75 club crackers. ½ pound of unsalted butter. 2 cups of graham crackers crumbs. 1 cup of firmly packed dark brown sugar. 1.2 cup of milk. ⅓ cup of granulated sugar. ⅔ cup of creamy peanut butter. ½ cup of semisweet chocolate chips. ½ cup of butterscotch chips. First, you need to arrange one layer of club crackers in a 9×1 rectangular baking pan. Break some to fit in the holes. In a large saucepan, melt the butter over medium heat, mix in the graham cracker crumbs, dark brown sugar, milk and granulated sugar and boil the mixture for 5 minutes while stirring. Turn off the heat and pour half the mixture over the graham crackers. Add a second layer of club crackers and top with the second half of the mixture. Finish with a layer of crackers. In a small saucepan, mix together the peanut butter, chocolate, chips and butterscotch chips and melt while stirring over medium low heat. Once well combined, spread over the crackers and let cool before refrigerating for two hours, covered. Once cooled, cut into 2 inch bars, you can store them in an airtight container in the refrigerator for over two weeks.

BBQ and Chicken Casserole

BBQ and Chicken Casserole 1 lb chicken tenders or breast cut into chunks 3 tbsp. bbq seasoning, divided 1/2 cup BBQ Sauce 3-4 medium russet potatoes, cut into small chunks 1 cup shredded cheddar cheese 1/2 cup cooked and crumbled bacon 1 tbsp. extra virgin olive oil 2 green onions, chopped Preheat oven to 475 F. Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning. Transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted.

Chocolate Pecan Cheesecake Pie

Chocolate Pecan Cheesecake Pie 1 deep dish pie shell 1 c dark chocolate chips 3 Tbsp whipping cream 8 oz cream cheese 3/4 c sugar – divided 2 tsp vanilla extract 4 eggs 1/4 tsp salt 3 Tbsp melted butter 1 c light corn syrup 1 1/2 c pecan halves Fill pie plate with crust or defrost frozen deep dish crust Beat cream cheese, 1 egg, 1/2 c. sugar, salt and 1 teaspoon of vanilla until smooth. Pour dark chocolate chips into microwaveable dish and add the whipping cream. Microwave on 50% power until morsels just start to melt (about 1 minute). Remove from microwave and stir with a fork until combined and smooth. Pour corn syrup, melted butter, 3 eggs, 1 teaspoon vanilla and 1/4 cup of sugar into medium bowl and whisk until thoroughly combined. Stir in pecans. Pour chocolate mixture into pie crust and smooth out with a spatula until evenly distributed. Pour cream cheese mixture over chocolate and smooth out until evenly distributed, then pour pecan mixture over cream cheese mixture and even out on top of the cream cheese mixture. Bake in a preheated 350 degree oven for 55 minutes (or until set). Cool completely on a wire rack. Store leftovers (if you have any!)in refrigerator.

Easy Cheesy Garlic Breadsticks

Easy Cheesy Garlic Breadsticks 1 (10 ounce) can prepared pizza crust 1 tablespoon butter, melted 1 cloves garlic, finely minced 1/2 cup mozzarella cheese, grated 1 tablespoon parmesan cheese 1 tablespoon dried basil salt & pepper to taste Preheat oven to 425. Mix butter and garlic in a small bowl and set aside. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture. Sprinkle cheeses and spices evenly over the dough. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not seperate strips. Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.

Slow Cooker Cream Cheese Crack Chicken

Slow Cooker Cream Cheese Crack Chicken 3 chicken breasts 2 (8 oz.) packages cream cheese 1 packet ranch seasoning 1 cup shredded cheddar cheese 1 teaspoon garlic powder 8 slices bacon, cooked and crumbled 8 slices cheddar cheese 8 hoagie rolls Add the chicken, cream cheese, ranch seasoning, shredded cheddar cheese and garlic powder to a slow cooker and cook on high for 3-4 hours. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon. More than enough for 8 hoagie rolls!

Cabbage Steaks

Cabbage Steaks 1 Head cabbage 2 Tbsp olive oil 1 Tbsp garlic minced Slice one head of cabbage into 1 inch thick steaks Mix 2 Tablespoons of olive oil with 1 Tablespoon of minced garlic and brush onto both sides of cabbage slices. Add salt and pepper to taste. Bake in 350 degree oven for one hour. (30 minutes per side) or cook on the grill

Chicken Stuffed Jalapenos

Chicken Stuffed Jalapenos 4 oz cream cheese, softened 1 c. shredded cheddar cheese 2 tbsp salsa 1 1/2 tsp ground cumin 1/4 tsp salt 1 c. finely shredded cooked chicken 12 medium jalapenos, halved and seeded 1 1/2 tsp paprika or chili powder, optional Preheat oven to 400 degrees. Line a baking sheet with foil. In a medium bowl, beat together cream cheese, cheddar cheese, salsa, cumin and salt. Stir in chicken. Spoon about 1 tablespoon into each jalapeno half and place on prepared baking sheet. If desired, sprinkle with paprika or chili powder. Bake about 20 minutes or until golden brown. Wear protective gloves to prevent skin irritation while handling peppers Makes 24 Servings (1 Jalapeno Half Per Serving)

CROCK POT PEPPER STEAK

CROCK POT PEPPER STEAK 16 oz of beef stew meat. 2 of each bell peppers.I used 1-red and 1 - yellow(green upsets my stomach) 1 vegetable oil. 3 tbsp. Of worcestershire sauce. 1 tsp of minced garlic. 1 can of beef broth. 1 can of stewed tomatoes. 1 season salt. 1 all-purpose flour. In a large bowl, mix together the flour and season salt then coat the meat in the mixture. In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown. Remove the meat and peppers from the skillet to a lined slow cooker leaving the grease behind. In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil. Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker. Cook cover on low for 8 hours.

Homemade Samoas Bars

Homemade Samoas Bars Cookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt Topping: 3 cups shredded coconut (sweetened or unsweetened) 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 10 oz. dark or semisweet chocolate (chocolate chips are ok) Directions: Cookie Base: Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping. Topping: Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping). Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container. *Makes 30 bar cookies.

CAKE MIX WAFFLES

CAKE MIX WAFFLES I used a box of Duncan Hines chocolate cake mix and followed the instructions to make the cake batter. This recipe called for either water or milk and I used milk. Follow the instructions of your waffle maker on how to make waffles. Do the very same thing. For the Cuisinart Breakfast Central, it comes with a scooper. One scoop of batter goes in the waffle maker. Spread the batter evenly with a heat resistant spatula. Close the lid and turn it 180 degrees. Wait until the Breakfast Central beeps and then your waffle is ready. make sure you put a scoop of ice cream on the waffle while warm. You will not regret it. Any boxed cake mix you’d like (Red Velvet, Devil’s Food, Strawberry, Chocolate, etc.) Follow directions on the cake box to make the mix and simply make your waffles with a waffle maker instead of baking a cake in the oven! The add your own toppings fresh fruit ice cream nuts cherries sprinkles fudge, caramel or strawberry drizzle

Amish Onion Fritters

Amish Onion Fritters 3/4 c flour 1 Tbsp sugar 1 Tbsp cornmeal 2 tsp baking powder 1-2 tsp salt-according to taste 3/4 c milk 2 1/2 c chopped onions oil for frying Mix together dry ingredients. add milk and stir. batter will be thick. add onions and mix throughly. heat 1/2 inch oil in skillet over medium high heat. drop batter by tablespoons in hot oil, flatten slightly, brown on both sides until nice and crisp. drain on paper towels. serve warm.

Brussels Sprouts In Garlic Butter

Brussels Sprouts In Garlic Butter 15 Brussels sprouts, halved lengthwise 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 3 cloves garlic, smashed with the flat of a knife freshly grated parmesan cheese (optional) salt and pepper Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt& pepper to taste.

Chinese Chicken

Chinese Chicken 4 boneless, skinless chicken breasts, cubed 1/2 Tbsp cornstarch 1 Tbsp soy sauce 3 Tbsp peanut oil 1 green bell pepper, sliced 4 mushrooms, sliced 1/2 lb snow peas, cut in half 1/2 c cashews 1/4 tsp ground ginger 1/4 tsp cayenne pepper SAUCE INGREDIENTS 6 Tbsp soy sauce 3 Tbsp white wine 1/2 Tbsp cider vinegar 3 Tbsp brown sugar 1 Tbsp cornstarch 1 Tbsp oil In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes. Clean, cut and prepare all ingredients ahead of time, including sauce mixture. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes. Remove chicken from pan and set aside on a plate. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne. Return chicken to pan with vegetables, add sauce and stir. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

Cajun Chicken Alfredo with Broccoli

Cajun Chicken Alfredo with Broccoli Salt 1 pound penne or other small pasta 2 cups broccoli florets 1 pound boneless, skinless chicken breast cutlets 2-3 tablespoons Cajun seasoning (see notes) 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, minced 1/2 cup dry white wine 2 cups heavy cream 2 cups (8 ounces) Wisconsin parmesan cheese, shredded Salt and pepper. Heat oven to 200°F. In large pot, bring 4 quarts salted water to boil. Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside. Return cooking water to boil. Add broccoli; boil until just tender and bright green, about 2 minutes. Plunge immediately into bowl of ice water. Drain and set aside. Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning. In large skillet, heat oil until shimmering. Arrange chicken in single layer and sauté, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side. Remove from skillet, cover with foil and transfer to oven to keep warm. Wipe skillet with paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming. Stir in garlic; sauté until fragrant, about 30 seconds. Whisk in wine; bring to simmer. Simmer until sauce has reduced by half, about 2 minutes. Whisk in cream; simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season with salt and pepper. Add reserved pasta to skillet and toss gently to coat. Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese. Serve immediately. NOTES: To make your own Cajun Seasoning: Combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme and 1/2 tablespoon onion powder. To get a head start: The pasta can be cooked in advance, refrigerated and refreshed in hot water just before serving. The broccoli can be blanched and shocked in ice water in advance; simply store in refrigerator in cold water. The Cajun seasoning can be made anytime.