BUTTERMILK BISCUITS

BUTTERMILK BISCUITS 1/2 cup cold butter, cubed 2 cups self-rising flour 3/4 cup buttermilk Melted butter In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Berry Lush

Berry Lush 35 vanilla wafer cookies (1 1/2 cups), plus more for the top 5 tablespoons unsalted Butter melted 8 ounces Cream Cheese softened 1 cup powdered sugar 1 teaspoon vanilla extract 2-8 ounce containers whipped topping thawed 1-2 pounds fresh berries (strawberries & blueberries or your favorite) Place cookies in a large resealable gallon size bag. Seal all but 1" of the bag (so air can escape) and crush with a rolling pin. Stir cookie crumbs and melted butter with a fork. Press into an 8-inch or 9-inch square pan. Add cream cheese, powdered sugar, and vanilla to a large mixing bowl. Mix with a hand mixer until smooth, then mix in one container (8-ounces) of whipped topping. Reserve other container for topping. Slice berries as desired. Assemble the dessert: spread half the cheesecake mixture on top the crust. Spread half the berries on top. Cover with the remaining cheesecake mixture and top with remaining berries. Top the dessert with about half the remaining whipped topping. Crush more cookies and sprinkle on top, if desired. Chill for about an hour before serving. Store in refrigerator for 1-2 days.

Blueberry Cream Cheese Crumb Cake

Blueberry Cream Cheese Crumb Cake Crumb cake 3⅓ c. flour 2 tsp. baking powder ¼ tsp. salt 11 T. butter- room temp ⅓ c. light brown sugar ⅓ c. granulated sugar 2 eggs 1 teaspoon vanilla Blueberry Cream Cheese Filling: 16 ounces soft cream cheese ½ cup + 2 T. sugar 2 T. corn starch 2 eggs 1 tsp. vanilla 1⅔ cups of blueberries Glaze: 1 cup powdered sugar 4-6 teaspoons milk Preheat the oven to 350 F. Line the bottom of 9 inch Springform pan with parchment paper. Spray bottom and sides with Pam. In a mixer, combine flour, baking powder, salt, brown sugar & sugar. Mix in butter and let it get crumbly. Add eggs and vanilla. Press ⅔ of the crumbly mixture in the bottom of the pan and up side a bit. Place in fridge to chill along with the rest of the crumbs. Cream cheese filling Beat cream cheese, vanilla, sugar, corn starch. Add eggs and combine. Pour half the batter onto the crust. Sprinkle on ⅔c. berries. Pour on rest of batter. Top with the rest of the berries and the crumbs. Bake at 350 about 50-60 mins.-tent with foil in the last 10 mins if getting too brown. Glaze Whisk sugar and milk. I drizzled on some while cake was warm and the rest once it was room temp. Then keep chilled!

Blueberry French Toast Casserole

Blueberry French Toast Casserole An "overnight" casserole that you're going to enjoy in the morning! 12 slices day-old bread, cut into 1-inch cubes (Italian bread works best I have found) 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh or frozen blueberries 12 eggs, beaten 2 cups whole milk 1 teaspoon vanilla extract ⅓ cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh or frozen blueberries 1 tablespoon butter Lightly grease a 9 x 13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large mixing bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to sort of “soak” them and make them “French toast-like”. Cover tightly and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast.

CROCK POT BEEF STROGANOFF

CROCK POT BEEF STROGANOFF 2 pounds cubed stew meat 2 cans Condensed Golden Mushroom Soup 1 large onion diced 2 tabls of Worcestershire 1/2 cup water 8 oz of cream cheese 1 tsp garlic salt couple dashes of Hot Paprika (opt) Noodles In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together. Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Cook Noodles, You can put it all in a big dish and mix together or add noodles to your plate and spoon beef stroganoff on top.

Coca Cola Cake

Coca Cola Cake 2 cups all-purpose flour 2 cups granulated sugar 1/2 tsp. salt 1 tsp. baking powder 1/2 tsp. cinnamon 3 sticks unsalted butter, divided 1/2 cup unsweetened cocoa powder, divided 1 1/2 cup Coca-cola, divided 1/2 cup buttermilk 2 eggs 1 tsp. vanilla extract 4 cups powdered sugar 1 cup chopped pecans Preheat oven to 350 degrees and prepare a 13×9” baking dish. Sift together the flour, sugar, salt, baking powder and cinnamon. Set aside. In a saucepan over medium heat, melt 2 sticks of butter with 1/4 cup cocoa powder, 1 cup Coca-cola and 1/2 cup buttermilk. Cook until it boils. Add the boiled mixture to the flour mixture and combine. Then add eggs and vanilla extract. Pour the batter into the baking pan and cook for 30 minutes or until a toothpick inserted in the center of cake comes out clean. During the last 10 minutes of baking, prepare the glaze. In a saucepan over medium heat, melt the remaining 1 stick of butter with 1/4 cup cocoa powder and 1/2 cup Coca-cola. Let this come to a boil and then remove from heat. Beat in the 4 cups of powdered sugar and stir in the chopped pecans. Pour the warm glaze over the hot cake. Let the cake cool for a little while and then DIG IN!!!

Cheesy Chicken Broccoli & Rice

Cheesy Chicken Broccoli & Rice 4 bone in skin on chicken thighs (medium sized) 2 teaspoons olive oil salt and pepper to taste 1 small yellow onion , finely chopped 1 1/2 cups of short grain rice 3 1/2 cups of chicken broth 2 1/2 cups broccoli florets 1 cups grated sharp cheddar cheese chopped parsley for garnish (optional) Preheat the oven to 375 degrees. Place a large deep skillet on the stove over medium high heat. Add the broccoli and 1/2 cup water to the pan. Cook the broccoli, stirring occasionally, until cooked through and crisp tender, about 4-5 minutes.Season with salt and pepper to taste. Remove the broccoli from the pan and set aside; remove any excess water from the pan. Heat the oil in the pan over medium high heat. Season the chicken thighs on both sides with salt and pepper to taste. Place the chicken in the pan, skin side down, and cook until the chicken is a deep golden brown, about 5-7 minutes. Flip the chicken and repeat the process with the other side. Remove the chicken from the pan and add the onion. Cook for 4-5 minutes or until onion is translucent. Add the rice, cooking for 1 minute. Place the chicken back into the pan. Pour in the chicken broth and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a boil. Cover the pan and place it in the oven. Bake for 35 minutes or until liquid has absorbed and chicken is cooked through. Remove the pan from the oven and place the chicken on a serving plate, cover with foil. Stir the broccoli and cheese into the rice mixture and place it back in the oven. Cook for 5 more minutes or until cheese is melted. Place the broccoli cheddar rice on the platter alongside the chicken. Garnish with parsley (optional) and serve.

SPAGHETTI SQUASH BOATS

SPAGHETTI SQUASH BOATS 2 ripe spaghetti squash 1 Tbsp olive oil 1 yellow onion, diced 1 clove garlic, minced 1 lb. ground hot turkey sausage (I used Jennie-O) 1 cup low-sodium chicken broth 1 (10 oz) can Rotel tomatoes ¼ cup half and half Pinch red pepper flakes ½ tsp. salt ½ tsp. pepper ½ cup part skim Mozzarella cheese, shredded and divided 2 Tbsp basil, thinly sliced To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil. DO NOT PIERCE WITH A FORK!! Many recipes say to do this, but we are using these cuts of squash later as bowls so you want them to remain intact. Bake squash in the oven for 45 minutes until tender. Meanwhile, drizzle oil into a large skillet and saute onion and garlic until fragrant, about 2 minutes. Add turkey sausage and cook until crumbled and lightly brown, draining if necessary, then add chicken broth, tomatoes, half and half, red pepper flakes, salt and pepper. Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready. Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add all the spaghetti squash to your skillet along with a ¼ cup of cheese. Toss well until cheese is melted and squash is fully coated with sauce. Transfer squash mixture into your now scraped out squash bowls and top with the rest of your cheese. Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through. Top with basil, serve and enjoy!

CROCKPOT MEATLOAF DINNER

CROCKPOT MEATLOAF DINNER 2 lb extra lean ground beef 1/4 cup bread crumbs 2 eggs 1/4 cup diced onion 2 tsp garlic powder 1 TB dried parsley 1 tsp salt 1/2 tsp pepper 3 TB A1 sauce 1/4 cup ketchup 1/3 cup BBQ Sauce Topping: 1/3 cup ketchup 2 TB Brown sugar 2 teaspoon Worcestershire sauce Veggies: 2 cups baby carrots 3-4 cups small red potatoes 2 TB olive oil 1 TB minced garlic salt and pepper to taste Prepare your crockpot with cooking spray. In a large bowl, mix together beef, bread crumbs, eggs, onion, garlic powder, parsley, salt, pepper, A1, ketchup and BBQ sauce. It is best to mix by hand to combine all ingredients. Form a loaf and place into the center of the slow cooker. Make sure the meat is not touching the edges. In a small bowl mix together topping ingredients. Brush on top of meatloaf so it it evenly coated. In a large bowl, combine carrots, potatoes, olive oil, garlic, salt and pepper. Toss until ingredients are well combined. Place veggies around the outer edges of your meat loaf.Cover and cook on LOW for 7-8 hours.

SHEET PAN CHICKEN, SWEET POTATOES & BROCCOLI

SHEET PAN CHICKEN, SWEET POTATOES & BROCCOLI 4 medium chicken breasts (pounded thin) 2 tablespoons Cajun seasoning (or taco seasoning) 2-3 cloves garlic (minced) 1 tablespoon lemon juice (or lime) 4 cups sweet potatoes (diced) 4 cups broccoli florets 2 tablespoons olive oil salt (to taste) pepper (to taste) Preheat oven to 425F. Line a baking sheet with foil or parchment paper and set aside. Place diced sweet potatoes on a baking sheet, drizzle with a light layer of oil and drizzle of salt & pepper. Bake for 15 minutes. While the sweet potatoes are baking, combine the chicken, seasoning, garlic, olive oil, and lemon juice in a large mixing bowl. Mix until the chicken is fully coated with spices. Remove sweet potatoes from the oven and add chicken and broccoli to the same pan (keep sweet potatoes in the pan). If the pan is too small, split them into two pans. Drizzle the broccoli with a light layer of olive oil and salt & pepper. Return sheet pan to the oven and bake another 15 minutes or until the chicken is cooked through. Turn on the broiler to high and broil for 2-3 minutes or until the chicken is golden (optional step).

WHITE CHEDDAR MAC & CHEESE

WHITE CHEDDAR MAC & CHEESE 1/2 lb. pasta (any short shape) 1/2 lb. frozen broccoli florets 1 boneless skinless chicken breast pinch salt and pepper 1 Tbsp cooking oil 2 Tbsp butter 1 cup evaporated milk 1/4 tsp garlic powder 1/4 tsp smoked paprika 1/4 tsp salt 8 oz. extra sharp white cheddar, shredded Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender. Add the frozen broccoli florets to the pot of boiling water and pasta, and continue to cook for 2 minutes. Drain the pasta and broccoli together in a colander. While the pasta is cooking, prepare the chicken. Season both sides of the chicken breast with a pinch of salt and pepper. Add one tablespoon cooking oil to a large, deep skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet, add the chicken breast, and cook on each side until golden brown and cooked through (about 5-7 minutes per side). Remove the cooked chicken to a clean cutting board and allow it to rest for five minutes, then chop it into small cubes. Turn the heat under the skillet used to cook the chicken down to medium-low, and add the butter. Allow the butter to melt, and use a whisk to scrape up the browned bits from the bottom of the skillet. Pour in the evaporated milk and continue to whisk to dissolve the browned bits completely off the bottom. Whisk the garlic powder, smoked paprika, and salt into the evaporated milk. Once the evaporated milk is hot, begin adding the shredded white cheddar, one handful at a time, whisking until it is fully melted before adding the next handful. Once all the cheese has been whisked into the hot sauce, turn the heat down to low. Add the cooked and drained pasta and broccoli, and the chopped chicken to the skillet with the cheese sauce. Stir to combine and fully coat the pasta, broccoli, and chicken in the sauce, then enjoy!

Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells 1 lb ground beef 1 envelope taco seasoning 1 (4 ounce) package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 1 1/2 cups crushed tortilla chips 1 cup sour cream 3 green onions, chopped COOK BEEF. ADD TACO SEASONING AND PREPARE ACCORDING TO PKG DIRECTIONS. ADD CREAM CHEESE. COVER AND SIMMER UNTIL CREAM CHEESE IS MELTED. YOU CAN CHILL THE MEAT SO YOU CAN STUFF THE SHELLS EASIER. POUR SALSA IN THE BOTTOM OF A GREASED 9 X 13 IN PAN. WHILE THE HAMBURGER IS COOKING, COOK THE PASTA, DRAIN, TOSS WITH BUTTER. FILL EACH SHELL. PLACE IN BOTTOM OF PAN AND TOP WITH TACO SAUCE. COVER AND BAKE AT 350 FOR 30 MINUTES. UNCOVER,SPRINKLE WITH CHEESES AND CHIPS. BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH. SERVE WITH SOUR CREAM, MORE SALSA, OR WHATEVER ELSE YOU THINK GOES GOOD WITH TACOS.

Homemade Egg Noodles

Homemade Egg Noodles 2 cups flour (all purpose) 1/4 teaspoon salt 2 medium eggs 1/4 cup water In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole. Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out. Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can. Cook in a broth that's boiling and then reduce to simmer for 25-30 minutes.

Scalloped Apples

Scalloped Apples 4 -6 large apples (Golden Delicious preferred) 1⁄2 cup water 1 teaspoon cinnamon 1⁄4 teaspoon allspice 2 tablespoons sugar 1 tablespoon brown sugar 1 1⁄2 teaspoons lemon juice 1 tablespoon fine breadcrumbs 1 tablespoon butter 1 dash nutmeg Preheat oven to 400 degrees Fahrenheit. Peel, core and slice apples, put apples in a buttered shallow baking dish. Add water. Mix sugars, cinnamon and allspice. Sprinkle over apples along with lemon juice, bread crumbs and nutmeg. Dot with margarine. Bake about 45 minutes until apples are soft. Serve warm or cold.

Marinated Veggie Crunch

Marinated Veggie Crunch 1/4 cup apple cider vinegar 2 tablespoons olive oil 1 teaspoon onion salt 1/2 teaspoon cayenne pepper 1 cup cauliflower floret, bite size 1 cup broccoli floret, bite size 1 cup sliced celery heart 1/2 cup thinly sliced carrot 1/2 cup peeled thinly sliced cucumber 1/4 cup mixed sweet pepper, cut in strips 1/4 cup red onion ring (optional) 1/4 cup sliced water chestnuts (optional) 8 -10 cherry tomatoes  Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed. Combine all veggies in a large bowl. Pour oil mixture over veggies, toss till well coated. Cover and refrigerate at least 3 hours or up to 3 days. Toss lightly once in a while.

Bubble Buns

Bubble Buns (Quick Cinnamon Rolls) 1 C. brown sugar 1 tsp. cinnamon 1/2 C. chopped nuts, optional 1 pkg. (10) refrigerator flaky biscuits About 1/2 stick butter, melted Combine sugar, cinnamon, and nuts, if desired. Separate biscuits into quarters. Dip in melted butter and roll into sugar mixture. Place 4 pieces (1 biscuit) in greased muffin cups. Bake at 400 degrees for 15-17 minutes. Serve warm. A speedy bread for breakfast in a hurry

Cowboy Cookies

Cowboy Cookies 1 Cup butter 1 Cup sugar 1 Cup packed brown sugar Cream together and add 2 eggs. Add: 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal. After all is blended add 2 Cups of chocolate chips & walnuts to taste. Drop by large spoon on cookie sheet. Bake at 350* 12-15 minutes.

Cream of Coconut Cake

Cream of Coconut Cake 1 box yellow cake mix 1 can cream of coconut 1 can sweetened condensed milk 8 oz container cool whip 2 cups coconut flakes Bake yellow butter cake mix according to the package instructions in 13x9x2 pan. While the cake is still hot poke holes in top of cake with fork. Combine can of creme of coconut & can of Eagle Brand milk then pour over cake. Cover & refrigerate. When cake is cool spread with 8 ounces of Cool Whip and coconut. Store in refrigerator.

Lemon Yogurt Cake

Lemon Yogurt Cake 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice For the glaze: 1 cup confectioners' sugar 2 tablespoons freshly squeezed lemon juice Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake 1 (18 ounce) packages yellow cake mix 1/2 cup butter, melted 3 eggs 1 (8 ounce) packages cream cheese, softened 1 (16 ounce) boxes powdered sugar Mix cake mix, melted butter and one egg. Pat into 13x9 inch pan. In a separate bowl beat cheese until fluffy. Add 2 remaining eggs to cheese and mix well. Add powdered sugar and beat until lumps are gone. Pour this mixture over cake in pan. bake at 350 for 30-45 minutes or until topping is golden. Allow to cool somewhat to set topping (slides off when warm).

Rotel Chicken Mexican Casserole

Rotel Chicken Mexican Casserole 3 chicken breasts cooked and cubed 1 bag of tortilla chips crushed 1 can of Rotel 1 can Cream of Chicken soup 1 small can of chopped green chiles 1 lb of Velvetta or American Cheese Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a casserole pan layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350degrees until hot and bubbly.

Blueberry Bundt Cake with Lemon Glaze

Blueberry Bundt Cake with Lemon Glaze 2 1/2 cups, all-purpose flour 1 tbsp cornstarch 1/2 teaspoon salt 1/4 teaspoon baking soda 2/3 cup milk, room temperature 2/3 cup heavy cream, room temperature 2 teaspoons vanilla extract 2 3/4 cups caster sugar (superfine sugar) 1 3/4 sticks unsalted butter, room temperature 5 eggs, room temperature 1 1/2 cups fresh blueberries Glaze: juice from 2 lemons powdered sugar - enough added to juice to make thick syrupy glaze .. it varies depending on how thick or runny you like your glaze Preheat oven to 325F In a large bowl, stir together the flour, cornstarch, salt and baking soda; set aside. In another bowl, combine the milk, cream and vanilla. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with your electric mixer, cream together the sugar and butter. Add the eggs, one at a time, scraping down the sides and bottom of the bowl as needed. On low-speed, add the flour in three additions, alternating with the milk mixture, beginning and ending with the flour. Scrape down the bowl between additions. Once everything has been added, run the mixer/beater for an additional 20 seconds on low. Generously coat a Bundt pan with baking spray then dust lightly with flour, shaking off excess. Pour the batter evenly into the pan. Use a spatula to fold in the blueberries once the batter is in the pan. Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean. Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm). Before serving, dust with sifted powdered sugar and then drizzle with the Lemon Glaze

Caesar Salad Dressing

Caesar Salad Dressing Makes 1 cup 1⁄3 cup oil 1 clove garlic, crushed 1 egg 2 tablespoons cider vinegar 1 tablespoon lemon juice 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper (more if wished) 2 teaspoons anchovy paste 1⁄2 cup parmesan cheese, grated Toss everything into a blender and blend till smooth.

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler 3/4 cup uncooked old fashioned oats 2/3 cup brown sugar 3/4 cup granulated sugar 1/2 cup biscuit baking mix (like bisquick) 3/4 tsp ground cinnamon 5 fresh peaches, peeled and sliced Grease inside of 3=4 quart crock pot. (Grease well so it doesn't stick and burn) In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker. Cover and cook on low for 4 hours. Serve warm and top with vanilla ice cream!

CAKE MIX COOKIES

CAKE MIX COOKIES You can use any flavor cake mix you want! 1 cake mix (2 layer size - any flavor you like) 2 eggs 1/2 cup oil Preheat oven to 350. Beat all three ingredients together well with a hand mixer. Roll dough into small balls and place on an un-greased cookie sheet. (Helps to wet your hands a bit). Bake at 350 for 7-10 minutes (depending on whether you like them chewy or crispy) Makes about 40 cookies.

Frozen Fruit Cups

Frozen Fruit Cups 16 ounces frozen sweetened strawberries, thawed 12 ounces pineapple-orange juice concentrate, thawed 2 (20 ounce) cans crushed pineapple, undrained 2 (11 ounce) cans mandarin oranges, undrained 6 bananas, diced (yellow but not too ripe) 1/3 cup lemon juice (bottled is fine) 16 ounces frozen blueberries Combine all ingredients in a very large bowl. Freeze in 1-cup increments. Thaw slightly before serving, to a slushy consistency.

Baked Meatball Parmesan

Baked Meatball Parmesan 1½ pounds meatloaf meat mix (beef, pork, veal combo) OR use ground beef 4 cloves garlic-roughly chopped, not minced a handful of chopped parsley 1 cup unseasoned bread crumbs 1 cup shredded Parmesan cheese (not the grated green can cheese) 2 eggs salt to taste Sauce of your choice (approx two 24-oz jars) Mozzarella cheese to top it off with Mix all of the above meatball ingredients and form your meatballs-not too large. Mine made about 24. Grease a baking sheet (one that has sides) and bake the meatballs at 400 degrees for 20 minutes. Lower oven to 375. Pour some sauce in the bottom of your dish(es). I used a 2 8 x 8 glass dishes or you could use one 9 × 13. Also, you can bake one pan of them and freeze one for later. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be generously covered with cheese! Cover with foil and bake for 20 more minutes. Remove foil and bake an additional 10 mins or until meatballs are cooked through and cheese is browning. For the last 4 minutes I raised the oven temp to 400 to help the browning. Just keep an eye on the cheese to make sure it's browning and not burning.

Seafood Mac and Cheese

Seafood Mac and Cheese 2 cups of dry Macaroni 6 oz. Claw Crab Meat 8 oz. Shrimp, peeled and deveined 8 oz. Sour Cream 4 Tablespoons Butter 2 Tablespoons Flour 1 Spring Onion 1 can Evaporated Milk 8 oz. block Sharp White Cheddar Cheese 4 oz. block Mozzarella Cheese ¼ cup Panko Bread Crumbs Salt, Black Pepper, to taste Preheat oven to 350°. Peel and de-vein shrimp if needed. Cook the macaroni according to package directions. Drain well. Place drained macaroni in a large mixing bowl. Add the sour cream, stir together well, until all noodles are coated. Add the crab meat, stir well. Finely chop the green onion. Set Aside. Grate the white cheddar cheese. Set aside. Grate the mozzarella cheese. Set aside. Melt the butter in a medium saucepan, or skillet. Add the shrimp. Turn and stir shrimp until lightly done. Remove shrimp from pan. Chop slightly when cooled. Add to the macaroni mixture. Add the finely chopped onions to the saucepan, sauté until tender. Sprinkle flour over onions and mix well. Let cook and brown for about one minute. Slowly add the milk, stirring constantly until the mixture begins to thicken. Gradually add the grated Cheddar Cheese, stirring constantly until cheese melts. Pour cheese mixture over the macaroni and seafood mixture. Stir well to combine. Add salt and pepper to taste. Place the mixture in a well-buttered baking dish. Sprinkle top with grated mozzarella cheese. Sprinkle bread crumbs on top of the mozzarella cheese. Sprinkle lightly with Paprika, to add color. Bake at 350° for 20-25 minutes, or until lightly browned on top. Serve warm and Enjoy! Notes Use your favorite combinations of seafood to make this dish. If you like your mac and cheese a little creamier, add another half cup of milk to the recipe when adding the evaporated milk.

Baked Beef 'n Bean Wraps

Baked Beef 'n Bean Wraps 2 lbs ground beef, browned 1 Tbs extra virgin olive oil 2 cans six bean blend 1 bunch green onions, chopped 1 jar Newman's Own Black Bean & Corn Salsa 1 heaping Tbs homemade taco seasoning 1 bag Tex Mex shredded cheese 16 >10" whole wheat tortillas Preheat oven to 400F. In a large frying pan add the oil, browned ground beef, beans, onions, salsa and seasoning... blend well and cook over medium heat for 20 minutes... stir often to prevent sticking. Remove from heat and add cheese... stir. Scoop mixture onto tortillas (3-4 Tbs), fold in sides and roll to wrap... do not overfill. Cover a large cookie sheet with parchment paper. Place wraps, seam side down on parchment and brush a little olive oil on wraps...bake for 25-30 minutes (turn over half way through baking). Remove and serve with Greek yogurt, sour cream, guacamole or salsa

Crab and Shrimp Casserole

Crab and Shrimp Casserole 1 lb lump crab meat 1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen) 1 package Pepperidge Farm Herb Stuffing 1 1/2 cups mayonnaise-NOT Miracle Whip 1 large onion, chopped 1 cup celery, finely chopped 1 bell pepper, chopped 1 jar (4oz) pimento, sliced 1 Tbs Worcestershire sauce Dash of cayenne Optional additions: Chopped green onion, chopped red pepper, and lemon pepper Preheat oven to 220. Mix all ingredients together. Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.

Delicious Oreo Refrigerator Cake (No Bake)

Delicious Oreo Refrigerator Cake (No Bake) 1 (15 ounce) bag Oreo cookies, crushed, divided 1⁄2 cup butter, melted 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (12 ounce) container Cool Whip, frozen topping thawed 1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good) 2 1⁄4 cups half-and-half cream (or use whole milk) Crush Oreo cookies; set 1/4 cup aside for topping. Mix the remaining crushed cookies with the melted butter. Press into the bottom of a greased 13 x 9-in baking pan. In a bowl, beat the cream cheese with the confectioners sugar on medium speed. Fold in half of the Cool Whip topping. Spread over cookie crumb layer. Refrigerate 1/2 hour. In the meantime, combine milk with instant pudding mix; beat well, until smooth. Pour over chilled mixture in the pan. Refrigerate for 1 hour. Spread remainder of Cool Whip topping on top of pudding layer. Sprinkle with remaining reserved cookie crumbs. Store cake in the refrigerator, covered tightly.

Caramel Golden No-Bake Cookies

Caramel Golden No-Bake Cookies 2 cups brown sugar 1/2 cup milk 1/4 cup butter 1/2 cup creamy peanut butter 3 1/2 cups quick oats 1 cup coconut (optional) 1 teaspoon vanilla In saucepan, mix sugar, milk, and butter. Boil for one minute, stirring constantly. Remove from heat and stir in the remaining ingredients. Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm.

Orange Banana Nut Bread

Orange Banana Nut Bread 1-1/2 C. sugar (I used light brown, lightly packed) 3 tablespoons vegetable oil (I used melted butter) 2 eggs 3 medium ripe bananas, mashed (about 1-1/4 C.) 3/4 orange juice 3 C. all purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1 C chopped walnuts In a bowl, combine the sugar, oil/butter and eggs. Mix well. Stir in bananas and orange juice. Combine the dry ingredients in a separate bowl; add to banana mixture, mixing just until moistened. Stir in walnuts. Pour into two greased 8" X 4" loaf pans. ( I lined mine with parchment paper instead.) Bake at 325F for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack and cool completely. Yield: 2 loaves.

Pecan White Chocolate Chip Cookies

Pecan White Chocolate Chip Cookies 1⁄2 cup margarine or 1⁄2 cup unsalted butter 1 cup white sugar 1 cup brown sugar 1 teaspoon vanilla 2 large eggs 1 1⁄2 oatmeal 2 3⁄4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup chopped pecans 1 cup white chocolate chips Preheat oven to 375°F. In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Stir in oatmeal. Sift flour, baking powder, baking soda into the mix. Stir together until combined. Add in pecans and white chocolate chips. Bake at 375°F for 10-12 minutes or until done to your liking. *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.

DIRTY SHRIMP AND BEER

DIRTY SHRIMP AND BEER 2 lbs. shelled & deveined shrimp 4 Tbsp. coconut oil 2 Tsp. minced garlic 1 Tsp. dried oregano 1 Tsp. dried basil 1 Tsp. dried thyme 1 Tsp. cayenne pepper 1/2 Tsp. crushed red pepper 1/2 Tsp. sea salt 1/2 Tsp. ground black pepper 1/2 c. Beer Sauté garlic and herbs in coconut oil until garlic is slightly browned. Add shrimp stirring constantly until shrimp are pink and done. Pour in beer, simmer 1-2 minutes. Serve

3 Ingredient Orange Sherbet Cake

3 Ingredient Orange Sherbet Cake 1 box (15.25 oz) White Cake Mix 1 container (6 oz) non-fat Greek yogurt, plain 1 cup orange juice freshly grated orange zest, optional powdered sugar, optional lowfat whipped cream, optional In a large mixing bowl, combine cake mix, Greek yogurt and orange juice. Include the zest of one orange, if desired. Pour batter into a greased 8 x8 inch square pan. Bake in a 350º oven for 30 - 33 minutes. Slice into 9 pieces. Garnish with a dusting of powdered sugar and orange peel, or low fat whipped cream, if desired.

Coconut Sour Cream Cake

Coconut Sour Cream Cake 1 (18 ounce) yellow butter recipe cake mix (Duncan Hines) 1⁄2 cup butter (use real butter) 3 eggs 2⁄3 cup water 1 (16 ounce) carton sour cream 1 (12 ounce) frozen coconut (thawed) 1 cup sugar 1 (8 ounce) Cool Whip 1⁄2 cup coconut flakes (sprinkling on top) Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend. Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.). Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes. Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days

Beer battered halibut

Beer battered halibut 3-4 lbs halibut filets (or substitute similar firm-fleshed fish) 2 egg whites 1 cup flour 1/2 teaspoon salt 2 teaspoon canola oil 1 cup beer Cut halibut into pieces, about 3 inches square. Pieces should be no more than an inch thick; slice in half horizontally if necessary. Pat dry. In a small bowl, beat egg whites until stiff. Set aside. In medium mixing bowl, combine flour, salt, and oil. Pour in beer and whisk until just smooth. Fold in egg whites. Heat about 1/2 inch of canola oil in a large saute pan, then reduce heat to medium-low. Dip each piece of fish into the batter and fry for about 8-12 minutes per side, depending on size and thickness. As each piece comes out of the oil, drain on paper towels. Serve immediately, with tartar sauce. This also makes delicious sandwiches the next day, spread with more tartar sauce and topped with a few leaves of crisp lettuce.

Marinated Grilled Shrimp

Marinated Grilled Shrimp 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque

Coconut Dream Pudding

Coconut Dream Pudding 1 1/3 ounces dream whip whipped dessert topping mix 2 1/4 cups skim milk, divided 1/2 teaspoon vanilla extract 2 (1 ounce) sugar-free vanilla pudding mix 3/4 cup coconut, toasted Beat dream whip mix, 1/2 cup skim milk and vanilla for 4 minutes. Add remaining milk and pudding mix and beat for 2 mores minutes. Fold in coconut. Put in serving dishes and refrigerate for at least 1 hour.

BAKED PORK CHOPS

BAKED PORK CHOPS 6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 egg, beaten 1/4 cup all-purpose flour 2 cups Italian-style seasoned bread crumbs 4 tablespoons olive oil 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/3 cup white wine (or chicken broth) Preheat oven to 350 degrees F (175 degrees C). Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

CHICKEN QUESADILLAS

CHICKEN QUESADILLAS 1 pound skinless, boneless chicken breast, diced 1 (1.27 ounce) packet fajita seasoning 1 tablespoon vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 1 onion, chopped 10 (10 inch)s flour tortillas 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 1 (8 ounce) package shredded Monterey Jack cheese Preheat the broiler. Grease a baking sheet. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Crockpot Chicken and Stuffing

Crockpot Chicken and Stuffing 4 thawed boneless chicken breasts 1 box Stuffing Cornbread Mix 6oz 1 can cream of chicken soup 1/2 cup sour cream 1/4 cup water Place chicken breasts in bottom of crockpot. Pour stuffing mix over chicken. In a medium size bowl combine cream of chicken soup, sour cream and water; mix well. Pour on top of stuffing mix. Place lid on crockpot and cook on low for 4 hours (check it at 3 hours). Fluff and serve.

Honey BBQ Baked Chicken Tenders

Honey BBQ Baked Chicken Tenders (Light and Yummy) Preheat oven to 400F degrees. 1 and 1/2 pounds chicken tenders 3/4 cup Stubb BBQ sauce 1/4 cup honey 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon Slap Ya Mama Cajun Seasoning 2 large eggs 1 and 1/2 cup Bread Crumbs (Panko works great) nonstick spray like PAM or olive oil spray Olive oil for the pan Mix barbecue sauce and honey in a large bowl. Put chicken tenders in a gallon size ziploc bag and seal, Turn bag over a few times to coat, marinate in the refrigerator for 30 minutes and up to 4 hours. The longer, the more flavorful your chicken. Line a large baking sheet with a silicone baking mat or coat heavily with olive oil. Combine flour, bread crumbs, salt, pepper, and slap ya mama in a shallow dish. Beat eggs in another dish. Remove chicken strips one at a time. Then coat each chicken strip in flour mixture, shaking off any excess. Then, dip in egg and let any excess drip off. Then roll in the flour mixture again. Place the chicken strips on the prepared baking sheet.(Dispose of marinade in trash) Spray each strip with nonstick spray to seal the breading, this will keep the breading from staying raw and allows it to bake onto the chicken fingers. Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 10 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer. These were so good we did not even need dipping sauce, however you can dip in BBQ sauce if you like

Amazing Oreo Delight

Amazing Oreo Delight 1 pkg of regular Oreos 8 oz cream cheese, softened 1 large (5.9-ounce) pkg chocolate instant pudding 6 tbsp melted butter 16 oz cool whips 1 cup confectioners/powdered sugar 2¾ cup milk Crush the whole package of cookies either with a food processor, or take out your frustrations, like I do, with a rolling pin. Save about 1 cup of the crushed cookies to sprinkle on top of the dessert when it's done. In a small bowl, mix remaining crumbs with melted butter. Press Oreo crumbs/butter mixture into the bottom of a 9X13 pan to form a crust. Make chocolate pudding according to package directions and let it set up in the fridge. Using an electric mixer, mix half of the Cool Whip, softened cream cheese and confectioner's sugar in a large bowl. Spread the pudding over the previous layer, then your remaining half of the Cool Whip on top. Sprinkle with the reserved Oreo crumbs on top. Refrigerate until ready to serve.

Chicken Stuffed Potatoes

Chicken Stuffed Potatoes 4 large potatoes 1/2 teaspoon garlic salt 1 1/2 cups chicken breasts, cooked, and cubed 2/3 cup barbecue sauce 1 (16 ounce) cans chili beans, undrained 1 (2 1/4 ounce) cans ripe olives, sliced and drained 2 green onions, sliced 8 ounces reduced-fat colby monterey cheddar cheese 2 plum tomatoes, chopped 1/2 cup reduced nonfat sour cream Scrub, and pierce potatoes, and coat with cooking spray. Rub with garlic salt, and parsley, and place on a microwave safe plate. Microwave uncovered on high for 20 minutes. Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells. Discard pulp, or save for another use. In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives, and green onions, and sprinkle with cheese. Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through. Serve with tomatoes, and sour cream.

Breakfast Bubble Bake

Breakfast Bubble Bake 1 tablespoon olive oil 1/2 onion chopped 1/2 red pepper chopped 8 large eggs 1/4 cup heavy cream Salt & Pepper 1 can Pillsbury buttermilk biscuits (each biscuit cut in 1/4’s) 4 slices crispy cooked bacon chopped. 1 teaspoon oregano 1 teaspoon basil 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack Preheat oven to 350 degrees. Grease 1.5 oblong casserole dish. Heat oil in skillet over medium heat. Cook onions & peppers until lightly browned on edges. Whisk eggs and cream in medium bowl. Add cut biscuits, bacon, oregano, basil, onions and peppers and cheese. Pour in casserole and bake 25-30 minutes or until eggs are set. If the top starts to brown too much cover with foil. Allow to cool for 10 minutes and salt & pepper to taste.

Bacon Parmesan Brussels Sprouts

Bacon Parmesan Brussels Sprouts 25 -30 fresh Brussels sprouts 8 slices of crisp cooked crumbled bacon 5 tablespoons sour cream 5 tablespoons fresh grated parmesan cheese 1 tablespoon butter 1/2 clove freshed minced garlic fresh ground black pepper 2 tablespoons fresh grated parmesan cheese (extra) Cut ends off Brussels Sprouts and remove yellow or spotted leaves. Score an"X" on the bottom of each sprout to allow the bitterness to escape. Steam Cook or boil sprouts until tender crisp. Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot. Combine all in casserole dish and toss to coat. Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.

SHRIMP SALAD ON CUCUMBER SLICES

SHRIMP SALAD ON CUCUMBER SLICES 2 celery stalks, chopped 1 tbsp red onion, chopped 3 tbsp fat free Greek yogurt Goya Adobo (all purpose seasoning) salt and fresh ground pepper 1 large Cucumber, sliced 1 tsp minced garlic chopped chives for garnish Combine shrimp, celery, onion, yogurt, and season to taste with adobo and pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.

Cinnamon Sugar Apple Baked Chips

Cinnamon Sugar Apple Baked Chips 1/8 tsp ground cinnamon 1 tsp sugar Preheat the oven to 225 degrees F. Stir together the cinnamon and sugar to combine. Set aside. Decide whether or not to core your apples, then slice them thinly with a mandolin slicer. Line two sheet pans with parchment paper, and place the apple slices side by side on the parchment, in a single layer. Make sure not to overlap the apple slices or place them on top of each other, otherwise they won't crisp up. Sprinkle the apple slices with the cinnamon sugar, and note that if you sprinkle from high above, the cinnamon sugar will disperse more evenly. Bake the apple slices for 1 hour, then remove them from the oven and flip them over. The apples will be floppy, but they will crisp up later. Return the apple slices to the oven for another hour, then turn the oven off. Let the apple chips cool completely in the oven, this is when they will crisp up. Once they've cooled,

LEMON CRUMB PIE

LEMON CRUMB PIE 1 pie crust (cooked) 3/4 c. flour 1/4 tsp. baking powder 2 tbsp. sugar 4 tbsp. butter Make into crumbs and set aside. FILLING: Juice and rind of 1 or 2 lemons 1 to 1 1/4 c. sugar 3 lg. tbsp. cornstarch 3 well-beaten egg yolks 1 1/4 c. boiling water 3 egg whites Mix juice, sugar, cornstarch, well-beaten egg yolks and boiling water. Stir until well blended and cook until thick. Beat egg whites until stiff. Fold the lemon mixture into the whites. Pour into 9 inch pie shell. Top with crumbs and bake until golden. Bake at 350 degrees. This filling is delicious baked in a greased pie pan without the crust.

Honey Buttermilk Bread

Honey Buttermilk Bread 1 envelope yeast 1 teaspoon sugar 1/4 cup warm water pinch of ginger (helps activate the yeast) 2 cups warm buttermilk 1/3 cup honey 1/4 cup butter, melted and cooled so that it is warm to the touch but not hot. 1 teaspoon salt 3/4 teaspoon baking soda 6 cups white bread flour Mix the ginger, sugar, yeast, and water and set aside for five minutes. Mix buttermilk, honey, salt, baking soda in with the yeast mixture. Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed. Mix in butter until it is totally incorporated into batter. Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth. Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours. Punch down and form into two loaves. Place in greased loaf pans and grease tops. Cover, and allow to rise for 45 minutes. Preheat oven to 400 F. Bake for 30 minutes, covering tops with foil if they brown too fast. Remove loaves from oven and brush with melted butter. Allow to cool in pans for 10 minutes. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

CHINESE FRIED NOODLES

CHINESE FRIED NOODLES 2 (3 ounce) packages Oriental flavored ramen noodles 3 eggs, beaten vegetable oil 4 green onions, thinly sliced 1 small carrot, peeled and grated 1/2 cup green peas 1/4 cup red bell pepper, minced 2 tablespoons sesame oil soy sauce Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

RAMEN CHICKEN NOODLE SOUP

RAMEN CHICKEN NOODLE SOUP 3 1/2 cups Swanson(R) Chicken Broth or Swanson(R) Natural Goodness(R) Chicken Broth or Swanson(R) Certified Organic Chicken Broth 1 teaspoon soy sauce 1 teaspoon ground ginger 1 dash black pepper 1 medium carrot, sliced diagonally 1 stalk celery, sliced diagonally 1/2 red bell pepper, cut into 2-inch-long strips 2 green onions, sliced diagonally 1 clove garlic, minced 4 ounces broken-up uncooked ramen noodles 1 cup cooked, shredded boneless, skinless chicken breast meat Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil. Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.

MINI CORN DOG MUFFINS

MINI CORN DOG MUFFINS 1 (8.5 ounce) package corn muffin mix 2 ounces VELVEETA(R), cut into 24 small cubes 4 OSCAR MAYER Beef Franks, each cut into 6 pieces 1/2 cup GREY POUPON Savory Honey Mustard Heat oven to 375 degrees F. Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray. Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.

Cheesy Chicken & Broccoli Shells

Cheesy Chicken & Broccoli Shells 8 ounces medium shells pasta, uncooked 1 pound of chicken, cubed (no skin) COOKED 2 cups broccoli fresh or frozen 3 tablespoons olive oil 2 tablespoons butter 1 teaspoon black pepper 1 cup shredded cheese of your choice 3 cloves of garlic, minced 1 cup heavy cream 1/4 cup whole milk 1 cup broth, beef or chicken 1/4 cup all-purpose flour 1 teaspoon Cajun seasoning or chili powder 1 teaspoon of salt to taste In a medium pot, boil the broccoli until softened and set aside Boil a large pot of lightly salted water and add pasta , then drain Add pasta back into the hot/empty pot and add 1 tb of butter, stir until fully melted and pour into a large bowl and set aside while we make the sauce. In the same pot, add in the 2 tb of butter and melt. Once melted, whisk in the flour and cook while stirring constantly, then add in the heavy cream, milk and all other seasonings, continuing to stir the whole time while bringing to a low boil. Add in the cooked shells, broccoli, and chicken and mix until fully incorporated.

YEAST DINNER ROLLS

This recipe makes 4 dozen rolls. Cut it in half if you don’t have a giant mixing bowl. YEAST DINNER ROLLS Yeast mixture: 3 TBSP Active Yeast 1 TBSP Sugar 1 cup warm water (think baby bath water)* *(the temp of the water is important. Too cold or too hot will kill the yeast. It needs to be the temperature you’d use for a newborn’s bath) *(Measure this right into a 2 cup glass measuring cup and add the (1 cup) warm water. When the mixture bubbles/foams up to the top of the two cup mark it’s ready) 9-10 cups all purpose flour 1/2 Cup sugar 1 TBSP salt Yeast mixture 3 cups warm water 1/2 cup oil Mix everything together and knead until dough is soft. It will be tacky, but not stick to your fingers. Add more flour if it’s too sticky. Put in a greased bowl and cover with a towel for 1 hr place it on your stovetop) Punch it down after it’s risen and give a quick knead. Grease bottom of baking tray(s) (Use Crisco shortening) and make 48 rolls. (24 if you cut recipe in half) (Could make 2 loaves of bread too.) Cover the rolls and let rise again for 1 hour. When they are ready to go in your oven, put softened butter on the tops of each and a little sea salt. Bake at 375° for 20-30 min. *Note: If you half this recipe it will turn out just fine! FOR CINNAMON ROLLS: let the dough rise as normal then cut it into two or four equal portions. Roll one out and spread softened butter to the edges, sprinkle cinnamon and brown sugar, then roll up. Cut, place in a pan, and let rise for 1 hour before baking. I use cream cheese, powdered sugar and milk for the icing.

BEST LASAGNA EVER

BEST LASAGNA EVER 1 pound sweet Italian sausage ¾ pound lean ground beef ½ cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce ½ cup water 2 tablespoons white sugar 1 ½ teaspoons dried basil leaves ½ teaspoon fennel seeds 1 teaspoon Italian seasoning 1 ½ teaspoons salt, divided, or to taste ¼ teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg ¾ pound mozzarella cheese, sliced ¾ cup grated Parmesan cheese In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

LEMON CRUMB PIE

LEMON CRUMB PIE 1 pie crust (cooked) 3/4 c. flour 1/4 tsp. baking powder 2 tbsp. sugar 4 tbsp. butter Make into crumbs and set aside. FILLING: Juice and rind of 1 or 2 lemons 1 to 1 1/4 c. sugar 3 lg. tbsp. cornstarch 3 well-beaten egg yolks 1 1/4 c. boiling water 3 egg whites Mix juice, sugar, cornstarch, well-beaten egg yolks and boiling water. Stir until well blended and cook until thick. Beat egg whites until stiff. Fold the lemon mixture into the whites. Pour into 9 inch pie shell. Top with crumbs and bake until golden. Bake at 350 degrees. This filling is delicious baked in a greased pie pan without the crust.

Homemade Strawberry Pie

Homemade Strawberry Pie 3 lbs fresh strawberries, gently washed and hulled. (cut very large berries in half) 3/4 C sugar 2 Tbsp cornstarch 1 1/2 tsp sure-jell for low sugar recipes (the pink box) pinch of sea salt 1 Tbsp fresh lemon juice 1 tsp lemon zest 1 pre-made 8 inch pie crust or your favorite recipe 1 1/2 C berries (pick out the overripe or misshapen), place in blender or food processor and blend until smooth. Combine and mix together sugar, cornstarch, sure-jell, salt in medium sauce pan. Add puree and whisk over medium high heat; stirring constantly. Bring to a boil, cook 2 minutes or until starch clears and thickens. Transfer to large bowl and cool. Add lemon juice and lemon zest. Gently add berries and stir to coat. Gently pour into prepared crust, turn berries so face side down and attractive. Refrigerate for 2 hours and serve with in 6 hours. Serve with light whip topping.

HOMEMADE KETTLE CORN

HOMEMADE KETTLE CORN 1/4 cup vegetable oil 1/4 cup white sugar 1/2 cup un-popped popcorn kernels 1/2 teaspoon salt ( I use Kosher salt) Heat the vegetable oil in a large pot over medium heat, along with three kernels of popcorn. Once the three kernels pop, add in the rest of the popcorn and the sugar. Place a lid on the pot. Alternate, in three second intervals, between leaving the pan on the stove top and lifting and shaking the pot to keep the sugar from burning. Once the popping has slowed, remove the pot from the heat and pour into a large bowl, sprinkle with salt and allow to cool, stirring occasionally to break up large clumps. The sugar will burn very easily, so keep the popcorn moving while it is popping, remove it from the heat when the popping slows and pour it quickly into a bowl so it doesn’t sit in the hot pot.

CABBAGE CASSEROLE

CABBAGE CASSEROLE 1 1/2 to 2 pounds lean ground beef 1 tablespoon oil 1 large onion, chopped 1 clove garlic, minced 1 small cabbage, chopped 2 cans (14.5 ounces each) diced tomatoes 1 can (8 ounces) tomato sauce 1/2 cup water 1 teaspoon ground black pepper 1 teaspoon sea salt In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Yield: Serves 6 to 8

EASY BAKED FISH

EASY BAKED FISH Ingredients 4 (4 ounce) fillets tilapia (or other white fish) 2 teaspoons butter 1/4 teaspoon Old Bay Seasoning TM, or to taste 1/2 teaspoon garlic salt, or to taste 1 lemon, sliced 1 (16 ounce) package frozen cauliflower with broccoli and red pepper Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

COTTAGE CHEESE CHICKEN ENCHILADAS

COTTAGE CHEESE CHICKEN ENCHILADAS 1 tablespoon vegetable oil 2 skinless, boneless chicken breast halves - boiled and shredded ½ cup chopped onion 1 (7 ounce) can chopped green chile peppers 1 (1 ounce) package taco seasoning mix ½ cup sour cream 2 cups cottage cheese 1 teaspoon salt 1 pinch ground black pepper 12 (6 inch) corn tortillas 2 cups shredded Monterey Jack cheese 1 (10 ounce) can red enchilada sauce To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended. Preheat oven to 350 degrees F (175 degrees C). To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

BEEF STROGANOFF

BEEF STROGANOFF 2 pounds beef chuck roast 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth 1 teaspoon prepared mustard 1 (6 ounce) can sliced mushrooms, drained 1/3 cup sour cream 1/3 cup white wine salt to taste ground black pepper to taste Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

SWEET POTATO BURRITOS

SWEET POTATO BURRITOS 1 tablespoon vegetable oil 1 onion, chopped 4 cloves garlic, minced 6 cups canned kidney beans, drained 2 cups water 3 tablespoons chili powder 4 teaspoons prepared mustard 2 teaspoons ground cumin 1 pinch cayenne pepper, or to taste 3 tablespoons soy sauce 4 cups mashed cooked sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet. Bake in the preheated oven until warmed through, about 12 minutes.

CHICKEN PIERRE

CHICKEN PIERRE 6 skinless, boneless chicken breast halves ¼ cup all-purpose flour ½ teaspoon salt 1 pinch ground black pepper 3 tablespoons butter 1 (14.5 ounce) can stewed tomatoes, with liquid ½ cup water 2 tablespoons brown sugar 2 tablespoons distilled white vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt 2 teaspoons chili powder 1 teaspoon mustard powder ½ teaspoon celery seed 1 clove garlic, minced ⅛ teaspoon hot pepper sauce In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

SKILLET PORK CHOPS WITH ONION MUSHROOM GRAVY

SKILLET PORK CHOPS WITH ONION MUSHROOM GRAVY 4 rib sirloin or center-cut pork chops 1 onion chopped 1 clove garlic minced 8 oz button mushrooms* 1 packet dry mushroom gravy mix pork or brown gravy mix may be used as well 1 10.75 oz can reduced-sodium cream of mushroom soup 1/4 cup dry white wine or water 1 tbsp olive oil 1 tbsp butter *equal amount of larger mushrooms, sliced, can be substituted In a small bowl, mix the gravy mix with the soup; set aside. Heat a large (12-inches +) skillet over medium-high heat. Add olive oil and butter to melt. Brown pork chops well on both sides; remove from pan. Add the onion, garlic and mushrooms to the pan and saute for about 3-5 minutes or until onion just begins to get soft. Deglaze the pan with the 1/4 cup wine or water (this means add the liquid and scrape up all the browned bits at the bottom of the pan). Add the soup mixture and stir to combine with pan contents. Add the pork chops back to the pan, bring to boil, reduce heat to low, cover and simmer for 30-40 minutes.

Caramel Apple Popcorn

Caramel Apple Popcorn 16 cups popped corn (I used my air popper) or 2 bags of microwave popcorn 1 C brown sugar ¼ C light corn syrup ½ C butter ½ tsp baking soda ½-1 tsp vanilla 1 1/2 Tbsp powdered apple cider mix 1 2.5 oz. bag of dried apple chips, lightly crushed Cook sugar, syrup, apple cider mix and butter in a glass bowl in microwave on high for one minute Stir and repeat for a total of five minutes Should be hot and bubble Add baking soda, vanilla Mix until foamy Put popped corn into a brown grocery bag Pour syrup into bag Stir to coat Fold bag over Place in microwave and microwave for one minute and shake Repeat Microwave 30 seconds and shake Repeat Pour popcorn out to cool on a baking sheet Sprinkle with apple chips.

SLOW COOKER HONEY ROASTED MIXED NUTS

SLOW COOKER HONEY ROASTED MIXED NUTS 1 (10 oz.) pkg., Pecan Halves 1 (10 oz.) pkg., Cashews 1 (14 oz.) pkg., Whole Almonds ½ c. Specially Selected Raw Honey 2 Tbsp. Extra Virgin Olive Oil Sea Salt, to taste To a slow cooker or crock pot, add the nuts. Drizzle with the olive oil, and stir to coat. Next add the honey and stir well to coat the nuts. Set slow cooker on high and roast the nut mix for 2 hours. Every 30-45 minutes, stir the nuts to ensure they are roasting evenly. Once done roasting, place nuts on a pan lined with parchment or waxed paper and let cool to room temperature. Serve right away. Store any leftovers in an airtight container. Notes To add some additional flavor, and a bit of spice, add 1/4 tsp of cayenne pepper, sprinkled over the top of the nuts after coating with honey.

BAKED POTATO TOPPING

BAKED POTATO TOPPING 1 – 16 ounce container sour cream 1 – 3 ounce package of real bacon pieces or about 1/2 cup cooked crumbled bacon 1 – cup shredded cheddar cheese 1/4 cup chopped green onion 1/4 tsp garlic powder Mix all ingredients together. Serve on top warm baked potatoes.

ONE POT BEEF STROGANOFF

ONE POT BEEF STROGANOFF 1 lb lean (at least 80%) ground beef 1 onion, chopped 1/2 teaspoon salt 4 cloves garlic, finely minced 2 packages (8 oz each) sliced button mushrooms 1 can (12 oz) evaporated milk 2 – 14 ounce cans of beef broth 1 lb uncooked medium egg noodles 1 container (16 oz) sour cream In large pot, cook beef,onion and garlic, stirring frequently, until brown. Do not drain. Add mushrooms and salt. Cook about 5 minutes or until browned. Add evaporated milk, 2 cans beef broth and the noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. Remove from heat; do not drain; stir in sour cream. Add salt and pepper to taste.

PEACH BREAD RECIPE

PEACH BREAD RECIPE 1 Cup Sugar 2 Eggs 1/2 Cup Oil 4 Jars Peach Baby Food 1 Cups Flour 1 TSP Cinnamon 1 TSP Baking Soda 1 TSP Baking Powder 1 TSP Vanilla 1/2 Cup Chopped Walnuts Optional In mixing bowl, mix sugar, eggs, oil, baby peaches and vanilla until blended. Next add in flour, cinnamon, baking soda and baking powder. Mix until just combined. Pour into two loaf pans sprayed with cooking spray. Bake at 350 degrees for about 40 minutes until a knife comes out clean.

Super Simple Dip

Super Simple Dip- This dip couldn’t be any easier to make! It is equal parts your favorite barbeque sauce and mayonnaise. Mix well and serve! This is perfect with chicken and also french fries. In Fact, it is how someone at Red Robin told me they make their Campfire Sauce

Chocolate Caramel Covered Butterfinger Potato Chips

Chocolate Caramel Covered Butterfinger Potato Chips One bag of crinkle cut potato chips (the thicker and saltier the chip, the better) 1 package Kraft Caramels 2 tbsp. water Approximately 2 cups of Melting Chocolate (like Wilton’s) 2 whole Butterfinger candy bars, crushed Cover a large workspace, like your kitchen table, in wax paper. Unwrap the caramels and place them in a microwave safe bowl (a deeper bowl/mug is better for dipping). Coat the caramels in the 2 tablespoons of water. Microwave for 1 minute. Stir until smooth, microwaving for 30 seconds more if necessary. Set caramel aside, and melt chocolate according to package directions. You may want to thin the chocolate with a teaspoon or two of coconut oil (shortening also works, just not as well). Make sure the crushed butterfingers are in an easily accessible bowl. Dip each potato chip into the caramel, 3/4 of the way. Let cool and dry on the wax paper. Once the caramel has firmed on the chips (only takes a few minutes), dip the chips in the chocolate (don’t worry if some of the caramel sticks to the wax paper). Immediately sprinkle the crushed butterfinger over each dipped potato chip. Set on wax paper to let harden.

HOMEMADE CAJUN PICKLES

HOMEMADE CAJUN PICKLES 4 – 6 fresh pickling cucumbers 1 cup of vinegar 3 cups of water 2 tablespoons of Tony Chachere’s Lite Creole Seasoning 1 fresh jalapeño pepper, sliced 4 garlic cloves, sliced 1 teaspoon dried onion flakes Slice your cucumbers into 1/4 inch thick pieces. Put the fresh cucumber slices, the sliced garlic, and jalapeno slices in a quart mason jar until the jar is full. In a sauce pan on the stove, heat the vinegar, water, Creole seasoning and onion flakes until the mixture is boiling. Place the mason jar with the cucumber slices in the sink and carefully pour the hot liquid mixture over the cucumbers until the jar is full of liquid. Let the jar stand until cool enough to place a lid on it and put in the refrigerator. The longer these marinate, the better they are so you may want to do these the night before!

APPLE DIP

APPLE DIP 1 - 8 ounce package of cream cheese Softened 3/4 cup packed brown sugar 1 teaspoon vanilla extract Mix ingredients together with electric mixer until fluffy. Serve with apples.

Camping Farmers Breakfast

Camping Farmers Breakfast 6 medium potatoes (I use red) 8 slices bacon 1 medium onion, diced 6 eggs salt and pepper butter parsley (optional) Cook potatoes with their skins in boiling salted water until done. Cool, peel or leave skins on, cube or slice. Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on paper towel. Add aprox. 2 tbls. butter to the bacon fat and fry onions until transparent. Add the potatoes to the pan with the onions and fry until crust forms. Return bacon. Crack the eggs into the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with the salt, since the bacon is salty. Finish with parsley. Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad. Cook time is after the potatoes have cooled.

Spicy Sticky Wings

Spicy Sticky Wings 20 chicken wings Kosher salt and freshly ground pepper 2 TBLS Ketchup 1/2 cup low sodium soy sauce 1 cup honey 1/2 cup brown sugar 1 cup sriracha sauce ( can use less if you want them less spicy) 1 cup Franks Hot Sauce (some people put that s**t on everything! ) 2 cloves minced garlic Juice of 1 lime ( I used 1/4 cup bottled lime juice) Preheat oven 375 Sprinkle wings with salt and pepper Mix all the other ingredients together in large bowl Add wings and toss around with your hands or tongs Let marinate 20-30 minutes Place wings skin side down in a 9X13 baking pan Pour the rest of the "sauce" over the wings Cook in oven for 30 minutes on 375, then flip the wings over Bake another 30 minutes until caramelized and sticky! Serve with celery, carrots, blue cheese dressing or ranch.

SLICE OF HEAVEN CAKE

SLICE OF HEAVEN CAKE 1 package devil's food chocolate OR German chocolate cake mix 1 14 oz can sweetened condensed milk 1 jar caramel topping 1 8 oz tub cool whip 4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel

2 Minute Pineapple Coconut Pie

2 Minute Pineapple Coconut Pie 1 20 oz. can crushed pineapple, drained 1 large box instant vanilla pudding mix 3/4 c. Greek yogurt 1 8 oz. can pineapple, sliced, drained & halved 10 Marachino cherries, drained 4 Tbsp. shredded coconut 1 graham cracker crust Combine the crushed pineapple, dry pudding mix and yogurt. Mix well until incorporated. Pour mixture into graham cracker crust. Scatter 2 tablespoon shredded coconut over pie evenly. Place halved pineapple slices and cherries on top. Sprinkle remaining 2 tablespoons coconut over pineapple and cherries. Cover pie with plastic wrap and refrigerate at least 2 hours before serving.

Cheeseburger Quesadillas

Cheeseburger Quesadillas 2 tablespoons butter (for the pan) 1 pound ground beef 1 teaspoon Worcestershire sauce Lawry's Seasoned Salt (to taste) 4 10-inch flour tortillas 3 1/2 cups grated sharp cheddar cheese For serving: Chopped tomatoes Lettuce Pickles (I used bread and butter chips) Ketchup and mustard or the sauce below Sauce (simply mix all the ingredients together): 1/2 cup ketchup 1/4 cup mayonnaise 1 tablespoon yellow mustard Cayenne pepper and Paprika to taste In a large pan, combine the ground beef, Worcestershire, and some seasoned salt (you can also just use regular salt and pepper and you can even leave out the Worcestershire). Cook until browned and drain. Set aside. Wipe out the pan and butter each tortilla on one side. Place one tortilla on the pan, top with half of the meat and half of the cheese and then top with another tortilla (buttered side out). Cook for a few minutes on medium high heat until one side is browned and then flip, cooking until that side is browned and the cheese is melted. I just use a big spatula to flip it. If you aren't confident though, you can fold each tortilla in half once it's filled and then cook it so you have four halves instead of two wholes when you're done. Repeat the same process with the remaining quesadilla. Cut each quesadilla into 6 wedges with a pizza cutter and serve with tomatoes, lettuce, pickles, and sauce. I opened the quesadilla before I cut it and loaded some pickles on, but you can do it however you want.

CHICKEN RANCH WRAPS

CHICKEN RANCH WRAPS 2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices, see note*) 1/4 cup Hidden Valley® Simply Ranch dressing 1/2 cup mozzarella cheese 1/4 cup cilantro minced (optional) 4 8 '' tortillas Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately. Notes *For the chicken: You can use cooked rotisserie chicken, leftover chicken, or grilled chicken seasoned with your favorite spices. I like to season my chicken with a tablespoon of fajita seasoning and grill in a hot pan for 5-6 minutes per side or until cooked through.

FIVE MINUTE LEMON FUDGE

FIVE MINUTE LEMON FUDGE 1/2 c. butter 1/2 c. milk 2 small pkgs. lemon cook and serve pudding 2.9 ounces each 1 lb. powdered sugar 3 3/4 cups 2-3 teaspoons milk optional Line a 9"x9" pan with wax paper. Melt butter in a saucepan. Add milk and dry pudding. Cook over medium-medium high heat for 1 minute, stirring constantly. When I cook mine it comes to a boil and gets thick pretty quickly. Remove from heat. Stir in powdered sugar. Instead of stirring with a spoon you can use and electric mixture. If fudge is too dry and firm you can add an additional teaspoon of milk, then mix again. If it's still too firm add another teaspoon of milk. Repeat until you get the consistency you want. Remember though, it will get firmer as it sets in the fridge. Press into prepared pan. Dust with powdered sugar, if desired. Refrigerate for a few hours. Cut into 1" pieces.

Easy French Bread

Easy French Bread 1½ cups warm water 1 tablespoon honey 1½ teaspoons salt 1 tablespoons Active Dry Yeast 3½ - 4½ cups flour Combine the water, honey, salt and yeast in a glass bowl. Let sit for 5-10 mins. until there's some bubbling, foam stuff on the top. Next, add a bunch of flour. I used just regular white organic flour. Keep kneading until it is no longer sticky. You want your dough to be sticking to itself, not your fingers. So, keep adding flour and keep kneading until that happens. Form the dough into a loaf shape. Cover with a towel and let sit on the counter for 20 mins (or on top of the preheating oven if your kitchen is cold). This is the time to set the oven to 400 degrees. After 20 mins., cut slits in the top of the dough and bake for 16-20 mins. Variations can be made by adding garlic and oregano, or cinnamon and raisins, or whatever you dream up!

Salmon Stuffed Avocado

Salmon Stuffed Avocado 1 avocado 6 ounces wild caught canned salmon in water 3 tablespoons mayo garlic powder to taste salt and pepper to taste In a small bowl, combine salmon, mayo, garlic powder, salt and pepper. Scoop salmon mixture into avocado well and enjoy immediately with any veggies you want on the side. (I drizzled avocado oil over the top of mine)

Peach Bellini

Peach Bellini 6 ounces spumanti, Astt, to taste 1 ounce peach schnapps, to taste frozen peaches, sliced... ice Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture. Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.

Creamy Dreamy Lemon Pie

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

Apple & Cinnamon Roll Casserole

Apple & Cinnamon Roll Casserole What you need 12.4 oz. can refrigerated canned cinnamon rolls 1 small granny smith apple, peeled and finely chopped 2 large eggs 1/4 C. whipping cream 1/4 tsp. cinnamon 1 tsp. vanilla extract chopped pecans or walnuts (optional) Take each individual cinnamon roll and cut into 4 pieces. Place the cut pieces in the bottom of a 1 1/2 quart casserole dish that has been lightly sprayed with cooking spray. Place the chopped apple over the top of the rolls. Whisk together the eggs, cream, cinnamon and vanilla. Pour over the dish. Top with nuts, if using. Bake in a 400 degree oven for 25-30 minutes or until set in the center. Place the icing in a microwave safe dish and heat for 10 seconds, drizzle over the casserole before serving.

Old Fashioned Tuna Noodle Casserole

Old Fashioned Tuna Noodle Casserole 12 ounces wide egg noodles (not extra wide), slightly under cooked with a little firmness *under cook about 2 minutes less than according to package 1/2 cup yellow onion, diced 2 tablespoons butter 12 ounce can solid white albacore tuna in water, drained well 2 cans (10.5 ounces) condensed cream of mushroom soup - OR make homemade condensed cream of mushroom soup 1/3 cup mayonnaise (like Hellmann's - not Miracle Whip) 1/3 cup sour cream 1/3 cup milk 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded cheddar cheese 1 cup peas 1 cup crushed potato chips Preheat oven to 350 degrees F. Spray 9 x 13 baking dish with non-stick cooking spray. Prepare egg noodles, making sure to slightly under cook them by 2 minutes so they are slightly firm. Drain well. In a skillet over medium to medium-high heat melt butter and add onions. Cook until onions are tender and translucent. In a large bowl add cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from skillet. Mix well. Next, add tuna, peas, cheddar cheese and mix well. Last, add prepared egg noodles, gently folding into soup/tuna mixture until well blended. Pour mixture into casserole dish. Top evenly with crushed potato chips. Place casserole on middle rack of oven and bake for approximately 30 minutes uncovered, until casserole is completely heated through.

Baked Garlic Parmesan Pork Chops

Baked Garlic Parmesan Pork Chops 4 boneless pork chops, 1" thick ½ cup Parmesan cheese, grated ¼ cup Italian seasoned dry bread crumbs ½ tsp dried parsley ½ tsp black pepper ½ tsp garlic powder olive oil * If brining the pork chops: place the 4 tablespoons of salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours. Preheat oven to 400 degrees. Combine bread crumbs, seasoning and Parmesan cheese on a plate. Pat dry each chop with paper towels and rub each with olive oil and dredge in the coating. Press the mixture over the pork chops to make sure they are well covered in it. Heat a large (oven safe) skillet over high heat. Pour olive oil to coat. Add pork chops to the pan and cook for 3 - 4 minutes, until golden brown on one side. Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes. Chops will get browned, but You can also finish them off under the broiler for a minute or two to get them extra browned on top. Serve immediately with a veggie like these delicious fresh broccoli that I steamed.

HOMEMADE CLOROX WIPES

HOMEMADE CLOROX WIPES WHAT YOU NEED 3 cups Distilled Water ¾ cup Rubbing Alcohol 6 tbsp Dawn 10 drops Lemon Essential Oil Washcloths Glass Jar with clip top lid First, decide how large you want your wipes. I cut most of my washcloths in half, but I left some full size for larger jobs. Fill your jar with the washcloths. In a bowl, mix together water, rubbing alcohol, Dawn, and lemon essential oil. Pour the cleaning mix into the jar over the washcloths. Put the lid on and use as needed. After your rags are dirty, just throw in the washing machine and remake as necessary!

Crock Pot Creamy Ranch Chicken and Potatoes

Crock Pot Creamy Ranch Chicken and Potatoes 4 boneless, skinless chicken breasts 6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks 2.5 cups baby carrots 1 large (23 oz.) can condensed cream of chicken soup 1 (1 oz.) packet dry ranch dressing mix ½ cup whole milk 2 Tbsp butter fresh thyme, for garnish Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner. Place cut potatoes and baby carrots in the bottom of crock pot. Layer chicken breasts on top of the vegetables. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top. Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through. You can shred the chicken into smaller pieces if you wish. Top with some fresh thyme (optional).

Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars For the crust: 1 1/2 cups graham cracker crumbs 1/3 cup granulated sugar 6 tbsp. melted butter For the cheesecake: 16 oz. full fat cream cheese, softened 1 lemon, zested 1 1/4 cup granulated sugar 1/4 cup sour cream 1/4 cup all-purpose flour 1 1/2 tsp. vanilla extract 2 large eggs For the filling: 1 can raspberry pie filling Preheat oven to 350 F and line a 8 x 8 inch baking pan with parchment paper and set to the side. Combine graham cracker crumbs, sugar, and melted butter together in a small bowl and stir. Press into the baking pan to create the crust and bake for 8 minutes. While crust is cooling, beat together cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract. Beat in the eggs last and pour mixture into the pan. Spoon raspberry pie filling in small circles around the cheesecake and use a knife to make swirl designs. Bake for 35 minutes and let cool completely before chilling in the fridge for 2-3 hours. Slice & Enjoy!

SOUTHERN PECAN PRALINE SHEET CAKE

SOUTHERN PECAN PRALINE SHEET CAKE 1 box Betty Crocker butter pecan cake mix 16 oz. can Betty Crocker Coconut Pecan Frosting 4 large eggs 3/4 Cup canola or coconut oil 1 Cup half-and-half for increased flavor instead of water 1/2 Cup chopped pecans Butter Pecan Glaze: 14 oz. can sweetened condensed milk 3 Tbs butter 1/2 Cup chopped pecans Preheat oven to 350°. Grease or spray a 9×13 baking dish with cooking spray. In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well. Add chopped pecans and stir to combine. Pour batter into prepared baking dish. Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean. Butter Pecan Glaze: In a small saucepan over medium heat, melt butter. Add condensed milk and stir. Heat thoroughly, then add chopped pecans. Stir again to combine and remove from heat. Spoon sauce over individual slices of cake or spread over the entire cake (much easier).

Bell Pepper Meat Loaves

Bell Pepper Meat Loaves 1 tbsp. fresh parsley, for garnish 2 cups shredded Monterey jack 1 tbsp. brown sugar 1/4 cup ketchup freshly ground black pepper kosher salt 1 tbsp. tomato paste 1 clove garlic, minced 1/2 tsp. fresh thyme leaves, chopped 1/2 onion, finely chopped 1 tsp. Worcestershire sauce 1 tsp. egg, lightly beaten 1 bread crumbs 1 pound ground beef 3 bell peppers Preheat oven to 350℉ and line a medium baking sheet with parchment paper. Cut ends off peppers and finely chop (minus the stems), then set aside. Remove seeds and slice peppers into 2" thick rings; you should be able to get 2 rings out of each pepper. Place on the prepared baking sheet. Step 2 In a large bowl, combine beef with chopped peppers, bread crumbs, egg, Worcestershire sauce, onion, thyme, garlic, and tomato paste. Season with salt and pepper and stir until combined. Fill each pepper ring with a meatloaf mixture. Step 3 In a small bowl, whisk together ketchup and brown sugar and brush on tops of meatloaves. Bake for 35 minutes, then top with cheese, and bake 5 to 10 minutes more, or until cheese is melty. Garnish with parsley and serve.

Philly Cheese Steak Cheesy Bread

Philly Cheese Steak Cheesy Bread 8 ounces Ribeye Steak thinly sliced 1/2 teaspoon Kosher salt divided 1/4 coarse ground black pepper divided 1 tablespoon canola oil 1 tablespoon Worcestershire sauce 2 tablespoons butter 1 green bell pepper sliced 1 yellow onion sliced 4 ounces of mushrooms sliced 1 loaf French bread cut in half lengthwise 1/3 cup mayonnaise 8 ounces Provolone cheese sliced Philly Cheese Steak Cheesy Bread heat the oven to 375 degrees. Season the steak wíth half of the salt and pepper and all the canola oíl. Heat a cast íron skíllet on hígh heat and cook the steak for 2 mínutes wíthout stíríng or flíppíng. Add the Worcestershíre sauce and stír. Remove from the pan and add ín the butter, green bell peppers, oníons, mushrooms and the rest of the salt and pepper. Cook for 3-4 mínutes or untíl slíghtly browned. Spread mayonnaíse over both halves of the bread. Cover wíth half of the provolone cheese, then add the steak and vegetables along wíth the rest of the cheese on top. Cook for 15 mínutes on the míddle rack untíl browned.

Shrimp And Asparagus Stir Fry

Shrimp And Asparagus Stir Fry 4 tablespoons olive oil 1 lb raw shrimp (455 g) 1 lb asparagus (455 g) 1 teaspoon salt ½ teaspoon crushed red pepper 1 teaspoon garlic, minced 1 teaspoon ginger, minced 1 tablespoon low sodium soy sauce 2 tablespoons lemon juice In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside. In the same pan, heat 2 tablespoons olive oil and add asparagus. Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp. Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.

COUNTRY FRIED PORK

COUNTRY FRIED PORK 6 boneless pork chops 2 eggs, beaten 1 cup flour 1 teaspoon paprika 2 teaspoons kosher salt 1 teaspoon black pepper 1/4 cup vegetable oil Gravy 3 Tablespoons flour 2 1/2 cups milk 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Beat eggs carefully in a shallow dish. Set aside. Combine flour with paprika, salt, and pepper in a large bowl and mix to combine. Set aside. With one hand, dip each pork chop into the egg wash first, letting the excess drip off. Then put the pork chop into the flour mixture, pressing all sides into the flour mixture well. Lift up, shake slightly and set on a plate. Repeat with remaining pork chops. Heat oil in a large heavy-bottomed skillet over medium-high heat. Place 4 pork chops (or however many will fit comfortably) in the skillet. Cook until browned on both sides, about 5 minutes for each side. Remove from skillet and place onto a plate lined with paper towels. Repeat with remaining pork chops. Remove all pork chops from the skillet but do not clean it out. (We'll use the drippings for the gravy.) Gravy Add the flour to the pan drippings in the skillet. Whisk to combine, and let cook for about 2 minutes. Slowly pour in the milk, and whisk constantly until mixture has thickened – about 3 minutes. Add the salt and pepper, and season to taste with more if desired. Serve the chops on a plate and cover with the gravy. Place any remaining gravy in a gravy boat.

Baked Ziti with Shrimp

Baked Ziti with Shrimp 8 ounces uncooked ziti (short tube-shaped pasta) 1/2 cup hot water 1 (12-ounce) bottle roasted red bell peppers, drained 1 (8-ounce) block fat-free cream cheese, softened 1 tablespoon olive oil 1/8 teaspoon salt 8 ounces large shrimp, peeled, deveined, and chopped 8 ounces bay scallops 4 garlic cloves, minced 1 tablespoon chopped fresh parsley Cooking spray 3/4 cup (3 ounces) shredded sharp provolone cheese Step 1 Preheat oven to 400°. Step 2 Cook pasta according to the package directions, omitting salt and fat. Drain well. Step 3 Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Step 4 Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven. Step 5 Preheat broiler. Step 6 Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes

Stuffed Eggplant Parm

Stuffed Eggplant Parm 1 1/2 c. marinara, divided 2 medium eggplants, halved 1 tbsp. extra-virgin olive oil 1 medium onion, chopped 1 tsp. dried oregano Kosher salt Freshly ground black pepper 2 cloves garlic, minced 1 c. chopped tomatoes 1 large egg, lightly beaten 2 1/2 c. shredded mozzarella, divided 1/4 c. freshly grated Parmesan 1/4 c. Italian bread crumbs Freshly sliced basil, for garnish Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around the skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs. Bake until eggplants are tender and cheese is golden about 50 minutes. Garnish with basil before serving.

Lemon Butter Chicken

Lemon Butter Chicken 4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness Salt and freshly ground black pepper 1/3 cup all-purpose flour 1 Tbsp olive oil 4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided 1 1/2 tsp minced garlic 1/2 cup low-sodium chicken broth 3 Tbsp fresh lemon juice 1/2 tsp fresh lemon zest 1 1/2 Tbsp minced fresh parsley (optional) Season both sides of chicken with salt and pepper. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time. Heat 12-inch skillet over medium-high heat. Add olive oil and 1 Tbsp butter, let the butter melt, then add in chicken breasts in a single layer. Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer. Transfer chicken to a plate while leaving any little bit of excess oil in pan. Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up. Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes. Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter. Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.

HERSHEY’S SYRUP BROWNIES

HERSHEY’S SYRUP BROWNIES 1/2 cup butter ( no substitutes, melt in microwave) 1 cup granulated sugar 4 eggs 1 teaspoon vanilla extract 1 cup flour 1 (16 ounce) cans Hershey’s syrup 1 cup chopped nuts (optional) Icing 3 cups confectioners’ sugar 1/2 cup butter, melted ( no subs) 4 tablespoons cocoa 4 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 350*. Grease the bottom of a 10 X 15 inch pan After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition. Add vanilla extract. Add flour, mix well. Add Hershey syrup, mix well. Add chopped nuts, if using. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick. When the brownies are almost done baking, prepare icing. Bring to boil in the microwave, the butter, cocoa and 1 T. milk. In a mixing bowl, add confectioners’ sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t. vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency. Let brownies cool about 5-10 minutes. QUICKLY Spread icing on brownies. Sprinkle with some more chopped nuts, if desired. The icing will harden to a fudge-like consistency. Let brownies cool completely before cutting into squares.

CINNAMON SUGAR APPLE CAKE

CINNAMON SUGAR APPLE CAKE Apple Cake: 1 1/2 cups brown sugar 1/3 cup oil 1 egg 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar) 1 teaspoon vanilla 1 teaspoon baking soda 2 1/2 cups flour 2 1/2 cups chopped apples (see notes) Cinnamon Sugar Topping: 1/2 cup sugar 1 teaspoon cinnamon 1 tablespoon butter, melted Preheat oven to 325 degrees. Mix ingredients in order given, stirring until just combined. Pour batter into a buttered 9×13 pan. Combine last 3 ingredients to make a topping and sprinkle/spread it evenly over the batter. Bake for 45 minutes. Serve with honey butter or whipped cream if you want.

EASY FROZEN S’MORE SANDWICHES

EASY FROZEN S’MORE SANDWICHES 1 box instant chocolate pudding 6 serving size 2.5 cups cold milk 16 graham crackers 7 oz marshmallow creme 4 oz cream cheese softened 8 oz frozen whipped topping thawed Line a 9x13 pan with foil or parchment paper, allowing the paper to overhang pan. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer. Chill the pudding layer while you mix up the marshmallow layer. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping. Spread marshmallow layer over the chocolate layer. Cover with foil. Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place it on a cutting board. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers. Sandwich layers in between two graham crackers. Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.

GARLIC PARMESAN ROASTED SHRIMP

GARLIC PARMESAN ROASTED SHRIMP 1 1/2 lbs of uncooked shrimp peeled and deveined 2 Lemons 1 1/2 Sticks of Butter 1 package of Good Seasons Italian Dressing Mix Line a cookie sheet with tin foil. Melt the butter in your microwave or on your stovetop and pour it onto the cookie sheet. Slice lemons and dot across your cookie sheet in the butter. Toss Shrimp in the Dressing Mix and put it onto the cookie sheet. You do not need to toss into the butter. Bake at 350 degrees for 10-15 Minutes.

Easy Pineapple Empanadas

Easy Pineapple Empanadas 4 Refrigerated pie crusts (I used Pillsbury brand) 1 can ready made pineapple pie and fruit filling (I used Lucky Leaf brand) 1 egg 2 tablespoons milk Preheat oven to 375 degrees. Line a large cookie sheet with aluminum foil. In bowl add eggs and milk mix until well blended. Place in refrigerator until used. Unroll pie crusts and cutout 4-14 inch circles. (With leftover dough knead it to form a ball then use rolling pin to spread out and continue to cutout circles.) With a spoon place 1 tablespoon pineapple filling onto the center of each circle. Fold over to form a crescent moon shape and with tines of a fork gently press all around the edges. Place empanadas on cookie sheet and brush the tops evenly with egg and milk mixture. Bake for 15 to 20 minutes until golden brown. Let cool 10 minutes before eating.

Awesome Idea for Easter

Awesome Idea for Easter 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 an foil covered bakinig 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

Homemade Baking Powder

How fresh is your baking powder? Here is a simple test can be performed to check it before ruining your recipe. Add 1/2 tsp. baking powder into 1 cup hot water. If it begins to fizz, it is good to use. If you don't get the fizz, toss and buy or make your own: Homemade Baking Powder 4 tsp. of baking soda 8 tsp. cream of tarter Combine the two ingredients to get 1/4 cup of baking powder. Store in air tight container.

Apple Crisp

Apple Crisp 8 - 10 apples peeled 1 1/2 cups brown sugar 1 cup flour 1 cup oats 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 cup cold butter Pre-Heat oven to 375°F. Lightly grease a 13x9 pan. Cut fruit into slices (removing seeds) and layer in bottom of pan. Mix dry ingredients in a medium sized bowl and then cut in butter with a pastry cutter (cut until crumbly). Sprinkle mixture over fruit. Bake for 30-35 minutes. Top should be browned. Serve with ice cream or whipped cream.

Fudge Sauce

Fudge Sauce So delicious! and super easy! Melt together over low heat 2 oz unsweetened chocolate 1 stick butter Add 2 cups confectioners sugar alternately with 3/4 cup (small can) evaporated milk. Simmer 8-10 minutes, stiffing occasionally. Remove from heat Stir in 1-2 tsp of vanilla.

Country Ranch Green Beans ‘n Potatoes with Bacon

Country Ranch Green Beans ‘n Potatoes with Bacon ½ stick butter (4 Tbl.) 1 small sweet onion, cut into thin wedges 1 medium regular red potato, unpeeled, ½-3/4″ dice ¼ tsp. coarse ground black pepper 3 strips crisp-cooked bacon, thinly sliced ½ tsp. finely minced garlic 1 ½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work) 1 (14.5 oz.) can green beans, drained How to make it : In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender. Add bacon, garlic, and Ranch Mix. Stir in well. Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them. Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty.

Chicken Mozzarella

Chicken Mozzarella 4 boneless skinless chicken breasts 1 (10 1/2 ounce) can cream of chicken soup 8 ounces shredded mozzarella cheese 1⁄2 cup Italian seasoned breadcrumbs 1⁄3 cup melted butter or 1⁄3 cup margarine Place chicken in baking dish and cover with soup. Sprinkle cheese evenly over soup. Sprinkle bread crumbs over cheese. Drizzle with melted butter. Bake for 40-45 minutes at 350 until golden and bubbly.