No Bake Oreo Pie

No Bake Oreo Pie 2 (14.3 oz) packages of oreos - divided, listed in instructions 1 stick butter, melted two, 8 oz packages of cream cheese, softened 1 cup powdered sugar 1 tsp vanilla extract 1 container Cool Whip (8 oz), thawed 1 & 1/2 cup chocolate chips 1/2 cup heavy whipping cream OREO CRUST Process 1 entire package of oreos in a food processor until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter. Press this mixture evenly into a 10 inch pie pan. Place in fridge until ready to use. FILLING In a large mixing bowl, beat the cream cheese with an electric mixer until well blended. Add the powdered sugar and vanilla extract, beat again. Chop 12 oreos. Mix in the the chopped oreos and cool whip and stir with a spatula until mixed. Spread this mixture on the crust and place in the freezer for 30 minutes. CHOCOLATE GANACHE Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the pie. TOPPING Before the chocolate hardens, add oreos to the top. Start by adding the halved oreos around the edges, placing them as close or as far apart as you want. Then add chopped oreos to the center of the pie. Cover the pie with tinfoil and return to the freezer or fridge for 1-2 hours. Before serving, remove the pie from the freezer and let it sit for a few minutes to make cutting it easier. Cover and freeze or refrigerate any leftovers.

Coconut Chocolate Chip Muffins

Coconut Chocolate Chip Muffins 2 cups all purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/2 cup sugar 1/2 cup coconut oil 1 cup coconut milk, melted 1 egg 1 tsp vanilla extract 1/2 tsp coconut extract 1/2 cup semi-sweet chocolate chips, plus more for topping the muffins 1/3 cup shredded coconut, plus more for topping the muffins In a small mixing bowl, combine the flour, baking powder, and baking soda. Set aside. In a larger mixing bowl, combine the sugar, coconut oil, coconut milk, egg, vanilla extract and coconut extract, beat using an electric mixer for 1 minute, or until combined. Gradually add spoonfuls of the flour mixture to the wet ingredients, combining the mixture with a spatula. Do not over mix. Add in the chocolate chips and coconut, mix gently once more. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF. Line a muffin pan with muffin liners. We used these tulip liners. Fill the liners to the top with batter. Add additional chocolate chips and shredded coconut to the tops of the muffins. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 375ºF and bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then remove them and allow them to cool on a cooling rack.

Applesauce Spice Crumb Muffins

Applesauce Spice Crumb Muffins MUFFINS 1 & 1/2 cups all purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 tsp cinnamon 1/2 tsp nutmeg 1 cup unsweetened applesauce 1/2 cup brown sugar 1/2 cup vegetable oil 2 eggs CRUMB TOPPING 1 cup all purpose flour 1/2 cup brown sugar 1 tsp cinnamon 1 stick (1/2 cup) butter, melted Preheat the oven to 425ºF. Line a regular sized muffin pan with liners. Make the crumb topping: In a small mixing bowl combine the flour, brown sugar, cinnamon, and melted butter. Mix together with a fork until crumbly and wet. Set aside. Make the muffins: In a smaller mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate larger mixing bowl, combine the applesauce, brown sugar, and vegetable oil, whisk together. Add in the eggs, whisk again. Using a spatula, gently mix in the dry ingredients until just combined. Fill each muffin cup almost to the top. The 12 muffin cups will be full, but that's good! Using your fingers, crumble a generous amount of topping on each muffins. Bake at 425ºF for 7 minutes. Then keeping the muffins in the oven, turn the oven down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes, then remove from the muffin pan. Once the muffins cool, you can add a powdered sugar glaze (powdered sugar + milk) if you'd like!

Strawberry Banana Muffins

Strawberry Banana Muffins 3 large ripe bananas, 1 & 1/3 cup mashed bananas 1/2 cup diced strawberries - to be blended with bananas 1/3 cup vegetable oil 1/2 cup sugar 1 egg 1 tsp vanilla extract 1 & 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 & 1/4 cup diced strawberries (reserve 1/4 cup for the top of the muffins) 2 tbsp flour Blend the bananas and 1/2 cup diced strawberries in a blender until smooth. In a mixing bowl combine the banana strawberry mixture, vegetable oil, sugar, egg and vanilla extract. Stir to combine with a spatula. Add in the flour, baking soda, and salt, stir together with a spatula. In a separate mixing bowl, combine 1 cup of the diced strawberries with 2 tbsp flour, toss to coat. Fold the flour coated strawberries into the batter with a spatula. NOTE: Reserve 1/4 cup diced strawberries for the tops of the muffins. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF. Line a muffin pan with muffin liners. We used these tulip muffin liners. Fill the liners to the top with batter. Add diced strawberries to the top of each muffin. Add course sanding sugar if desired. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 375ºF and bake for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then remove them and allow them to cool on a cooling rack.

Peanut Butter Bread

Peanut Butter Bread 1 cup creamy peanut butter, not natural 1/3 cup granulated sugar 1/3 cup brown sugar 2 eggs 3/4 cup milk 1/2 cup sour cream 1 tsp vanilla extract 2 cups all purpose flour 1 tbsp baking powder 1/4 tsp salt Preheat the oven to 350º F. Spray a loaf pan with non-stick cooking spray. In a large mixing bowl, beat together the peanut butter, sugar and brown sugar with an electric mixer until combined, 1-2 minutes. Beat in the eggs. Add the milk, sour cream and vanilla extract, mix briefly. Gradually add the flour, baking powder, and salt, mixing with a spatula to prevent over mixing. Be sure to mix just until combined meaning it’s okay if there are lumps or a few flour streaks. Pour into the loaf pan and bake for 48-52 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. See step 3!!! Check the bread 10-15 minutes before the timer goes off, if the top of the bread is browning too much, tent the loaf with aluminum foil and then continue baking until the bread is cooked. Or if you are concerned about the top of the load being too dry, tent the bread as well. Allow the loaf to cool completely before slicing or removing it from the pan. Notes I hear that adding 1/2 cup of chocolate chips to the batter makes this peanut butter bread extra delicious!

Broccoli Casserole

Broccoli Casserole 2 (10 ounce) packages frozen chopped broccoli 2 (10.75 ounce) cans condensed cream of mushroom soup 2 cups instant rice 3/4 cup chopped onion 1/4 cup butter 1 (16 ounce) jar process cheese sauce salt to taste ground black pepper to taste Cook rice as directed on box. Saute onions in margarine until done. Cook broccoli as directed on package and drain. Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish. Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

REFRIGERATOR PICKLES

REFRIGERATOR PICKLES 3 medium cucumbers sliced about 1/4-inch thick 1 green pepper sliced into short strips 1 onion sliced into rings 2 cups cider vinegar 2 cups white sugar 2 teaspoons celelry seed 4 tablespoons salt Clean and sanitize 6 pint size mason jars with lids. Divide the sliced cucumbers, pepper, and onion amongst the jars. Create the pickling liquid by mixing together the vinegar, sugar, celery seed, and salt. Fill the jars halfway with the liquid. Fill each jar the rest of the way with cold water. Fit the lid on tightly and shake to mix. Store in the refrigerator for at least 24 hours

Crispy Fried Jalapenos

Crispy Fried Jalapenos 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon chili powder 1 teaspoon garlic powder 2 eggs 1 cup beer, of your choice 1/2 quart vegetable oil 2 cups jalapeno peppers, sliced (5-6 large jalapeños) Kosher salt, optional (for seasoning after frying) Chop jalapenos into spears. Cut off the stems and then cut the jalapeno in half lengthwise. Remove seeds (if you prefer) and then slice the jalapeno into spears or skinny sticks. Repeat until all jalapenos are sliced. Mix flour, salt, pepper, chili powder, garlic powder, eggs, and beer together in a bowl. (Batter should be slightly thinner than pancake batter). You may prefer to add more flour to add thickness. In a deep fryer or large skillet, heat oil to 365° F. (Try to maintain that temperature all throughout frying. ) Dip the jalapenos in the batter and completely cover all sides. Place battered jalapenos in the deep fryer or skillet. The jalapenos are fully cooked when they are golden brown and crispy and float to the surface of the oil. (Remember the jalapeno spears will continue to brown a bit after removing from the oil.) Remove jalapeno spears and set on a paper towel so that any excess oil can drip off. If you want to add extra salt, do this immediately out of the oil.

Burgundy Mushrooms

Burgundy Mushrooms ½ cup onion, diced 1 cup (2 sticks) butter 4 cloves garlic, peeled 4 pounds white button mushrooms 1 liter Burgundy wine, or another dry red wine 1 cup boiling water 2 teaspoons Worcestershire sauce 1 teaspoon dill weed 1 teaspoon freshly ground black pepper 4 cubes beef bouillon, dissolved in hot water 1 pinch salt, to taste In a large Dutch oven, melt butter. Add diced onion and sauté until translucent (about 5 minutes). Add garlic. Cook 1 more minute. Thoroughly wash the mushrooms and add them to the Dutch oven. Add the wine, water, Worcestershire sauce, dill, pepper, and beef bouillon cubes. Stir to combine. Bring everything to a boil and then simmer for 1 1/2 hours. Remove the lid, and then continue cooking, uncovered, for another 1 1/2 hours. Add salt to taste at the end of the cooking process.

Skillet Cabbage

Skillet Cabbage 1 stick butter 1 small head of cabbage, chopped 1 small onion, chopped 1 pound smoked sausage, sliced into round pieces 1 (15 ounce) can diced tomatoes or rotel tomatoes 1/2 teaspoon salt 1/2 teaspoon pepper Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes. Makes about 8 servings.

EASY 3 INGREDIENT COOKIES

EASY 3 INGREDIENT COOKIES 3 bananas 1½ cups rolled oats 2 tbsp raisins Grind the oats for a few seconds to make an oat powder. It doesn’t have to be fine, they just need to be broken up a bit. Peel the bananas and then mash them. Mix everything together until combined. Spoon onto a non stick sheet and spread out to make a cookie biscuit shape. The mixture makes 12 normal sized cookies or 6 large. Bake for 15-20 mins until golden at 350°F / 180 °C. If you want a chewier biscuit take out of the oven as they start to get some colour. For a crunchier biscuit leave until they are golden brown. As they have fresh banana they will go off quickly so it’s best to eat straight away. They can be stored for a few days in the fridge but the cookies will lose their crunch.

COCONUT POPPY SEED CAKE

COCONUT POPPY SEED CAKE 1 package white cake mix (regular size) 1/2 cup sweetened shredded coconut 1/4 cup poppy seeds 3-1/2 cups cold whole milk 1 teaspoon coconut extract 2 packages (3.4 ounces each) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 1/3 cup sweetened shredded coconut, toasted, optional Prepare cake according to package directions, adding coconut and poppy seeds to batter. Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut if desired.

PINEAPPLE ORANGE CAKE

PINEAPPLE ORANGE CAKE 1 package yellow cake mix (regular size) 1 can (11 ounces) mandarin oranges, undrained 4 large egg whites 1/2 cup unsweetened applesauce TOPPING: 1 can (20 ounces) crushed pineapple, undrained 1 package (1 ounce) sugar-free instant vanilla pudding mix 1 carton (8 ounces) reduced-fat whipped topping In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

Chicken Stroganoff

Chicken Stroganoff 1 pound chicken breasts, cut into 1-inch chunks 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon ground black pepper 4 tablespoons olive oil, divided 1 shallot, minced 1 small onion, diced 3 garlic cloves, minced 2 cups sliced baby bella mushrooms 2 tablespoons white wine 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups chicken broth 1 tablespoon Worcestershire sauce 1/2 teaspoon fresh thyme leaves 1/3 cup sour cream Cooked egg noodles Chopped fresh parsley for garnishing In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Set aside. In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is browned (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate. To the now empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the shallot and onion and cook until softened. Add the garlic and cook until fragrant, about a minute. Add the mushrooms and cook until browned. Pour in the wine and cook until the wine has reduced by half, scraping any brown crust from the bottom of the pan (deglazing). Stir in the butter until melted. Add the flour and stir until no lumps remain. Pour in the chicken broth, followed by the Worcestershire sauce, and thyme. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened. Stir in the sour cream until incorporated and creamy. Serve hot over cooked egg noodles and garnish with fresh parsley.

Salisbury Steak

Salisbury Steak Hamburger Patties 1 pound ground beef 2 eggs 1 cup potato chips, smashed 2 teaspoons dry mustard 2 teaspoons garlic powder Salt and pepper 1 tablespoon butter 1 tablespoon olive oil Gravy 1 whole onion, thinly sliced 2 cups beef broth, more if needed for thinning 4 dashes Worcestershire 1 teaspoon cornstarch Salt and pepper Hamburger Patties Combine the ground beef, eggs, potato chips, dry mustard, garlic powder, and some salt and pepper. Using your hands, mix all the ingredients until fully combined. Form into four hamburger patties. In a 12-inch skillet with the butter and oil over medium-high heat, fry the patties on both sides until no longer pink in the middle. (about 5 minutes a side) Remove patties from the skillet and pour off any excess grease. Gravy Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, about 3-5 minutes. Add the beef broth and the Worcestershire. Stir with the onions. Add in the cornstarch and stir well as the mixture comes to a low boil. The sauce will reduce and thicken. If the sauce appears too thick, you can add more broth for thinning. Return the cooked hamburger patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

EASY HAMBURGER STROGANOFF

EASY HAMBURGER STROGANOFF 1 package (16 ounces) medium egg noodles 1 pound ground beef 1 tablespoon McCormick Grill Mates Hamburger seasoning mix 1 can (10.75 ounces) cream of mushroom soup 1/2 cup sour cream salt and pepper to taste Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes; drain. Add ground beef to medium-high skillet; cook and stir to break the beef into smaller pieces as it cooks until no longer pink, 5 to 7 minutes. Sprinkle hamburger seasoning over the beef mixture, stir, and cook for 1 minute. Pour mushroom soup over beef, stir, and cook until hot, about 2 minutes; add sour cream, stir until smooth, and cook until again hot, 2 to 3 minutes more. Pour beef mixture over the cooked egg noodles.

Pulled Pork Shepherd's Pie

Pulled Pork Shepherd's Pie 4 cups pulled pork 1 cup BBQ sauce 1 can 15.25 ounces mixed veggies 1 can 15.25 ounce corn, drained 4 -5 cups mashed potatoes 1 cup shredded cheese we like cheddar salt to taste pepper to taste parsley for garnish Preheat oven to 375°F. In a large bowl mix together pulled pork, BBQ sauce, mixed vegetables, and corn. Pour mixture into a 9x13 baking dish that has been buttered or sprayed with pan-release. Spread mashed potatoes over top of mixture, smoothing out as needed. Bake for 20 minutes at 375°F. Carefully remove from oven and sprinkle shredded cheese over top. Return to oven and bake for 5-10 minutes more, or until cheese is fully melted. Serve immediately.

Slow Cooker Chicken and Noodles

Slow Cooker Chicken and Noodles 1 to 3 boneless skinless chicken breasts totaling 2 pounds 2 cans 10.5 ounces cream of mushroom condensed soup 2 teaspoons dried parsley 1/2 teaspoon seasoned salt 1/4 teaspoon chicken bouillon 1/4 teaspoon garlic powder 1/2 stick unsalted butter sliced into pats 3 1/2 cups chicken broth 8 ounces egg noodles uncooked 8 ounces mushrooms sliced Season chicken with parsley, salt, bouillon, and garlic powder. Place the seasoned chicken breasts in the bowl of a slow cooker. Add sliced mushrooms. Pour the cream of mushroom soup over the top Distribute the butter over the top. Pour in the chicken broth. Cook on low for 6 hours. Remove the chicken and shred using two forks. Return the shredded chicken to the slow cooker and add the uncooked egg noodles. Stir to cover the egg noodles with liquid. Cook on low for 30 minutes to 1 hour, just until the noodles are cooked and have reached your preferred taste.

Garlic Shrimp and Sausage Foil Packs

Garlic Shrimp and Sausage Foil Packs 1 package (16 ounces) shrimp, peeled and deveined, tail on 1 pound andouille sausages, thickly sliced 2 medium zucchini, halved lengthwise and sliced 2 red peppers, cut into one-inch chunks 1/4 cup (57g) melted butter 2 teaspoons minced garlic 1 tablespoon dried oregano 1 tablespoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon paprika fresh chopped parsley Preheat the grill to medium-high heat (about 425° F) Place 4-6 large pieces of heavy-duty aluminum foil on the counter (about 18” long) In a large bowl, toss together the shrimp, sausage, red peppers, butter, garlic, oregano, parsley, garlic powder, onion powder, and paprika until everything is evenly coated. Divide the mixture between the four pieces of foil, piling it in the centre of each piece. Fold the long sides of the foil together over the top of the mixture, turning it over twice to seal the contents. Fold up the ends and seal the packet closed. Repeat for all the packets. Place the foil packets on the grill and cook undisturbed for 10-14 minutes, or until the shrimp are cooked through. Open the foil packets carefully and serve hot with chopped parsley

Crock Pot Beef Pot Pie

Crock Pot Beef Pot Pie 1/4 cup unsalted butter 3 cups beef sirloin or beef stew meat, seasoned with salt & pepper and cubed 4 cups beef broth, divided 1 cube beef bouillon, crushed 2 cups potatoes, diced 1 cup carrots, sliced 1 can (15 ounces) corn 1/2 cup corn starch 1/2 cup whole milk 1 cup peas, frozen 2 teaspoons salt 1 teaspoon pepper 1 teaspoon oregano 1 package biscuits, cooked to package directions In a skillet over medium heat, melt butter. Add beef cubes and sauté until browned on all sides. Transfer beef to slow cooker set to low. Add 2 cups of beef broth, bouillon, potatoes, carrots, and corn. Stir to combine. Cook on low for 6 hours. Add the remaining 2 cups of beef broth. In a small bowl, combine corn starch and milk. Slowly add this mixture to the slow cooker, stirring constantly. The mixture will thicken. Add frozen peas, salt, pepper, and oregano and replace the lid and cook for an additional 30 minutes. Season with salt and pepper. Serve with biscuits.

SLOW COOKER BEEF AND BROCCOLI

SLOW COOKER BEEF AND BROCCOLI 1 can (15 ounces) beef broth 1 cup soy sauce, low sodium 2/3 cup brown sugar 2 tablespoons sesame oil 4 -5 cloves garlic, minced 2 pounds beef chuck steak, sliced into strips 1/4 cup corn starch 1 pound fresh broccoli florets To the slow cooker, add the broth, soy sauce, sugar, oil, and garlic. Stir to combine. Slice the beef into 1-inch by 2-inch strips. Add to the slow cooker and stir to combine. Cook on low for 3 hours. In a small bowl, add the corn starch and 1/2 cup of the sauce from the slow cooker. Whisk until smooth. Pour back into the slow cooker. Stir in the broccoli and cook on low for 30 minutes. Serve hot with white rice

Crab Macaroni and Cheese

Crab Macaroni and Cheese 8 ounces Cavatappi noodles, cooked per package directions 1 cup white cheddar cheese, finely shredded 1 cup Jarlsberg cheese, finely shredded 1 cup Parmesan cheese, finely grated 2 1/2 cups heavy cream 1 medium garlic clove, finely diced 8 ounces crab meat 1 tablespoon dried chives Mix together the white cheddar, Jarlsberg, and parmesan cheeses until well combined. Set aside 1 cup of the cheese mixture for the topping. Preheat broiler to low with the oven rack near the top of the oven. In a large skillet, over medium-high heat, bring the heavy cream to a boil. Reduce heat to low. Add garlic and gently simmer, stirring often (about 2 minutes). Stir in cooked pasta and return to a simmer over medium heat. Cook and stir for about a minute. Remove from heat. Add the cheese mixture and stir until the cheese has melted. Gently stir in the crab and 1 tablespoon of chives. Season with salt, if needed. Top with the 1 cup of cheese mixture you had set aside. Broil for 5-7 minutes, or until the cheese is golden brown. Let it sit for 5-10 minutes, and add the remaining chives for garnish.

Jalapeno Popper Stuffed Shells

Jalapeno Popper Stuffed Shells 1 box jumbo shells, cooked al dente 2 large jalapeno peppers, finely diced 12 strips bacon, cooked, crumbled, and divided 12 ounces (1 1/2 packages) cream cheese, softened 1/2 cup cheddar cheese, cubed 1/4 teaspoon pepper 1 teaspoon onion powder 1 cup shredded cheddar cheese 1 teaspoon chives, diced for garnish Preheat oven to 350°F. In a bowl, mix the diced jalapeno peppers, 10 pieces of the cooked and crumbled bacon, cream cheese, cubed cheddar cheese, pepper, and onion powder. Spoon about 1 tablespoon of the mixture into each shell. Arrange stuffed shells on a greased 9x13 pan. Top with the shredded cheddar cheese. Bake 15-20 minutes, or until bubbly. Serve immediately, topping with reserved bacon and chives (optional).

Broccoli Cheese Twice Baked Potato

Broccoli Cheese Twice Baked Potato POTATOES 6 large potatoes 1 tablespoon canola oil 2 teaspoons Kosher salt FILLING 2 cups whole milk, divided 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups sharp cheddar cheese, divided 1/2 teaspoon freshly ground black pepper 2 cups broccoli, blanched chives, for garnish Preheat the oven to 350°F. Prick a few holes in both sides of the potatoes with a fork or knife. Coat each potato with canola oil and salt. Bake the potatoes for one hour, or until they are fork-tender. Using a sharp knife, slice the top (horizontally) off of each potato. Using a spoon, remove the center of the potatoes and place into a large mixing bowl. Be careful not to tear the potato skin. Lay the hollowed out potato shells on a baking sheet. FILLING In a medium saucepan, whisk together 1/4 cup of milk and the flour. Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently. Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken. Remove from heat, and stir in the cheese and pepper until the cheese melts. Reserve 1/2 cup to 1 cup for the topping. To the bowl of potatoes, add the cheese sauce from the saucepan, mashing and mixing well. Add the broccoli and stir until everything is mixed together. Fill the hollowed-out potato skins with the filling, and make a well in the filling. Pour 2 tablespoons of the cheese sauce into each well and fold the filling over the cheese sauce. Top each potato using the remaining cheese sauce and bake for 15-20 minutes, or until the cheese is melted and the potatoes are warmed through. Garnish with chives.

Pot Roast Twice Baked Potato

Pot Roast Twice Baked Potato POT ROAST 3-4 pounds chuck roast, smaller if possible 2 tablespoons olive oil 1 tablespoon butter 1 tablespoon sea salt 2 teaspoons pepper POTATOES 6 large potatoes, for baking 1 tablespoon canola oil 2 teaspoons kosher salt GRAVY 2 tablespoons cornstarch 1/2 teaspoon kosher salt 1 cup beef broth FILLING 4 ounces cream cheese, room temperature 4 ounces sour cream, room temperature 2 tablespoons salted butter, melted 1/2 teaspoon salt parsley, for garnish ROAST Take the roast out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. Preheat oven to 300°F Heat a large Dutch oven over medium-high heat. Then add olive oil. Add butter to the pot. Once melted, place the roast in the pan and sear it for about a minute on both sides until it is brown all over. Cover and transfer roast to oven. Cook about 3 hours. You want the meat to be cooked through and to tear easily with a fork. CHECK TIME BASED ON ROAST SIZE. Remove the roast and set on a plate (tented to keep warm) HOMEMADE GRAVY In a medium bowl, mix together the beef broth and cornstarch. Pour the mixture in the pan juices and simmer, stirring occasionally. The liquid will thicken after a few minutes. Add salt. Reserve 1/2 cup of gravy and set aside. Add the roast back to the pan and shred into the gravy. Set Aside. POTATOES Increase oven heat to 350° F. Using a fork, prick the potatoes a few times on each side to create a heat vent. Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done. Using a sharp knife, slice the top off (horizontally) of each potato. Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet. To the bowl of potatoes, add the reserved gravy, cream cheese, sour cream, butter, and salt and mash together until creamy. Fill the hollowed-out potato skins with the filling, and create a well in the filling. Fill and top with shredded pot roast and gravy. Bake for 15 to 20 minutes or until the potato is warmed through.

Cream Cheese Pork Chops

Cream Cheese Pork Chops 4 boneless pork chops, 1-inch thick each 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon extra virgin olive oil 8 ounces cream cheese, cubed 1 1/2 cups chicken broth 1/4 cup grated Parmesan cheese 1/4 cup balsamic vinaigrette 1 tablespoon lemon juice Season both sides of the pork chops with salt and pepper. In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 145°F. Remove and keep warm. Add the cream cheese, broth, cheese, vinaigrette and lemon juice to the skillet; cook and stir until blended. Return the chops to the pan to coat with the cream cheese mixture and heat through.

PUFF PASTRY BREAKFAST

PUFF PASTRY BREAKFAST 1/4 cup flour for rolling 1 sheet puff pastry thawed per box instructions 6 ounces deli sliced ham 1 cup sharp cheddar cheese shredded 2 cups Scrambled Eggs 1 egg beaten with water for egg wash Preheat oven to 400°F and line a baking sheet with parchment paper. Generously dust your work surface with flour and roll out the puff pastry into a 14x14-inch square. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Leave room for the filling down the center. Layer the ham down the center of the puff pastry. Sprinkle the cheese on top of the ham and top with the eggs. Brush the exposed puff pastry border with the egg wash. Starting at one end, fold the pastry strips over the egg mixture, alternating sides, to cover the mixture. Transfer the breakfast puff pastry to the prepared baking sheet. Brush the entire puff pastry with the remaining egg wash. Bake for 20 to 25 minutes until puffed and golden brown.

Buttermilk Ranch Scrambled Eggs

Buttermilk Ranch Scrambled Eggs 6 large eggs 2 tablespoons ranch seasoning 4 tablespoons buttermilk 1 1/2 teaspoons corn starch 1 tablespoon butter 1 pinch salt, to taste 1 pinch pepper, to taste In a medium bowl, vigorously whisk together the ranch seasoning, buttermilk, and cornstarch. Whisk until frothy with many air bubbles. Add in the eggs and whisk until light and frothy and fully combined. In a skillet over medium-low heat, heat the butter until just melted, swirling to coat the pan's surface. Add the scrambled eggs and leave undisturbed for a few seconds to let the bottom of the eggs cook. Drag a spatula down the middle of the eggs to expose the bottom of the skillet and allow uncooked egg to run into the exposed surface. Continue in this matter until most of the eggs are cooked. (If you are using a whisk, whisk slowly and continuously to add air to the eggs.) When the eggs no longer appear runny but are still shiny, remove from the heat. (The residual heat from the skillet will finish cooking the eggs.) Season with salt and pepper to taste. Serve immediately.

Fried Egg BLT

Fried Egg BLT 8 slices whole-grain bread, toasted 1/2 cup mayonnaise 16 slices bacon, crispy 1 cup arugula 4 large eggs, fried 2 large tomatoes, sliced 1 pinch salt, to taste 1 pinch pepper, to taste Spread mayonnaise over one side of each slice of toasted bread. Layer one slice of bread with 4 pieces of bacon and a few leaves of arugula. Top with a fried egg and tomato slices. Cover with a second slice of toast, mayo side down. Repeat to make the other three sandwiches.

Hearth Bread Recipe

Hearth Bread Recipe 2 1/4 teaspoons instant yeast, or 1 packet active dry yeast 2 cups lukewarm water, not over 110°F 1 tablespoon sugar 1 tablespoon salt 6 cups all-purpose flour 2 tablespoons rainbow sprinkles for the top In a large bowl, dissolve yeast in water that is between 105 and 115 degrees. Add the sugar, salt, and 3 cups flour. Beat by hand until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. (You can also do this in a stand mixer with dough attachment) Cover and let rise in a warm place until doubled about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Brush top with warm water and sprinkle rainbow sprinkles over top. Place pans in a warm dry place (uncovered) and let rise until doubled, about 30-45 minutes. Bake loaves at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

AMISH STRAWBERRY PIE

AMISH STRAWBERRY PIE Amish Strawberry Pie is light and fresh and piled high with freshly picked sweet strawberries. The crust is light and flaky and perfect this time of year! Amish Never Fail Pie Crust recipe below 2 cups water ⅓ cup corn starch ½ cup sugar ⅓ cup strawberry gelatin 1 quart fresh strawberries hulled and quartered Whipped topping to garnish Line a deep dish pie pan with the Amish Never Fail Pie Crust and bake according to instructions. In a medium saucepan over medium heat, stir together the water, corn starch, and sugar until dissolves. Bring to a boil while continuously stirring. Reduce the heat to low and simmer for 10 minutes. Off the heat and add the gelatin. Stir to combine and allow to cool. Once cool, gently stir in the strawberries. Pour into the prepared pie shell. Refrigerate overnight to set. Serve chilled and top with whipped topping, if using Amish Never Fail Pie Crust 4 cups all-purpose flour 1 tablespoon granulated sugar 1 ½ teaspoons salt 1 ½ cups vegetable shortening, cubed 1 egg, beaten 1 tablespoon vinegar ½ cup water In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon. In a small bowl, whisk together the egg, vinegar, and water. Pour over the dough and mix until combined (dough will be sticky). Cover with plastic wrap and chill in the refrigerator for at least 1 hour before rolling. For a hot pie (e.g. with a filling that needs to be baked), divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of dough if the pie is covered. Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerate. For a cold pie (e.g. with a filling that doesn't need to be baked), move oven rack to the lowest tier and preheat oven to 375°F. Divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Loosely fit aluminum foil over the lined pie dish and weigh down with pie weights, raw rice or uncooked beans. Bake for 25 to 30 minutes. Remove the weights and foil and continue baking for 10 to 12 minutes until golden brown. Fill and chill according to the recipe.

Baked Cabbage

Baked Cabbage 2 medium-sized heads of cabbage cored and cut into 2-inch pieces ¾ cup shredded American cheese ¾ cup shredded Swiss cheese ½ tablespoon white pepper 1 tablespoon salt 1 ½ cups milk 4 tablespoons unsalted butter melted 3 tablespoons flour 2 tablespoons white sugar Fresh parsley chopped Preheat oven to 350°F. Steam the cabbage, working in batches if necessary. In a large bowl, stir together the sugar, flour, butter, milk, salt, and pepper. Add the cabbage and stir to coat. Spoon the cabbage into a large casserole dish, packing down, if necessary, to make the cabbage flush with the dish. Sprinkle with the cheeses and bake for 10 minutes, until the cheese is melted. Sprinkle with parsley to serve.

Ham Casserole

Ham Casserole 3 tablespoons unsalted butter 1/2 cup shredded Monterey Jack cheese 1 1/2 pounds potatoes, sliced about 1/4-inch thick 2 cups cooked ham steak, cubed 2 cups milk, slightly warmed 1 1/2 teaspoons mustard powder 1 teaspoon cayenne pepper 1 teaspoon pepper 1 teaspoon salt 3 cloves garlic, minced 3 tablespoons all-purpose flour 1 medium onion, diced Chives for garnish optional Preheat oven to 350°F. Grease an 8x8-inch baking dish. In a large pot over medium heat, heat the butter until melted. Add the onion and cook until softened, stirring frequently. Sprinkle in the flour and whisk until there are no clumps. Add the garlic, salt, pepper, cayenne, and mustard powder. Whisk to combine and continue cooking until fragrant. Whisk in the milk. Bring to a boil and reduce the heat to simmer. Simmer until thickened. To the prepared dish, place a layer of cubed ham. Top the ham with a layer of the sliced potatoes, overlapping the edges. Spoon on the sauce. Repeat two more times for a total of three layers. Evenly top with the cheese. Cover with aluminum foil and bake for 1 hour, until the potatoes are tender. Remove the foil and place under the broiler for a few seconds to brown the cheese slightly. Watch closely as it browns quickly! Garnish with chives if desired.

AMISH SUGAR COOKIES

AMISH SUGAR COOKIES No-roll, no-cut, and no-chill Servings 48 4 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 cup butter softened 1 cup vegetable oil 1 cup sugar 1 cup confectioners sugar 2 large eggs room temperature 1 teaspoon vanilla extract Pre-heat oven to 375°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary. Reduce speed to medium and add the eggs, one at a time, mixing just until combined. Add the vanilla and mix until combined. Reduce speed to low and add the flour in three additions, scraping down the sides as necessary. Drop dough of two tablespoons each onto the baking sheet, spacing two inches apart. Bake for 8 to 10 minutes, just until the edges begin to darken. Let cool on baking sheet.

CRULLERS

CRULLERS 1 cup cream 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar A pinch of nutmeg 1/4 teaspoon salt 1 egg 1/2 cup granulated sugar 4 tablespoons unsalted butter cut into cubes 3 1/2 cups all purpose flour 3 cups Vegetable or canola oil GLAZE 2 tablespoons cream 1/2 teaspoon vanilla extract 2 cups confectioners sugar sifted Sea salt to taste In a medium bowl, stir together the cream, baking soda, cream of tartar, nutmeg, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy. Scrape down the sides and add the egg. Reduce the speed to medium-low and continue to mix until combined. Switch to the dough hook and return to medium-low. Add 1 cup of flour, followed by half of the cream mixture. Let knead for about 30 seconds. Add another cup of flour, followed by the remaining cream mixture. Let knead for about 30 seconds. Add the remaining flour and knead until the dough is soft and no longer sticks to the sides of the bowl. Transfer the dough to a lightly floured surface and roll into a rectangle, about ¼-inch thick. Cut out strips measuring about 1x6-inches. Twist each strip such that tight coils are formed. Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer. Gently add each twist into the hot oil and carefully spin the twist with a metal spoon (the twist will unravel otherwise). The cruller is cooked once it floats to the top of the oil's surface and is golden brown. Transfer to a paper towel lined cooling rack and let cool. Repeat with the remaining twists. Make the glaze by combining the cream, vanilla, and sugar. Add the salt to taste. Add more cream, 1 teaspoon at a time, until a pourable consistency is reached. Drizzle the glaze over the cooled crullers and let dry.

GARLIC POTATO WEDGES

GARLIC POTATO WEDGES 2 pounds russett potatoes washed and cut into wedges of roughly the same size 2 tablespoons vegetable oil 1 teaspoon salt 6 tablespoons unsalted butter 10 garlic cloves minced 2 tablespoons fresh parsley leaves minced salt and pepper to taste Pre-heat oven to 450°F and line a large baking sheet with parchment paper. *see tips In a large bowl, toss the potatoes with the oil until coated. Arrange the wedges, skin side down on the parchment lined baking sheet, spacing about 1/2-inch apart. Sprinkle on the salt. Roast in the oven for 45 minutes, until the wedges are cooked through and the edges have browned. Sprinkle with salt and pepper directly out of the oven. In a small sauce pan over low heat, melt the butter. Add the garlic and swirl until fragrant, about 1 minute. Spoon over the cooked wedges and sprinkle with parsley. Serve with ranch dip.

Jalapeno Corn Dip

Jalapeno Corn Dip 8 strips bacon 1/4 cup Parmesan cheese to taste 1/8 cup fresh basil chopped Dash of cayenne pepper ½ teaspoon salt 1 cup mozzarella cheese shredded 1 jalapeno pepper seeded and diced 1 can 11 ounces whole kernel sweet corn, drained 8 ounces cream cheese room temperature Unsalted tortilla chips Pre-heat oven to 350°F. Fit an oven-proof rack over a baking sheet. Lay the bacon strips over the rack and bake for 20 to 30 minutes, until the bacon is cooked. All the bacon to cool. Coarsely chop into 1/2-inch pieces. Set aside. Increase the oven temperature to 400°F. In a medium bowl, beat the cream cheese with a hand mixer until smooth. Use a wooden spoon to stir in 3/4 of the bacon pieces and the corn, jalapeno, mozzarella cheese, salt, cayenne pepper, and basil. Transfer to an oven-proof skillet and spread to form an even layer. Bake for 20 minutes, until the edges begin to bubble. Sprinkle on the Parmesan cheese and garnish with the remaining bacon. Serve hot with chips.

Spicy Country Cheese Bread

Spicy Country Cheese Bread 3 1/4 cups all-purpose flour 6 ounces shredded or sliced Pepper Jack cheese, room temperature 6 ounces shredded or sliced Monterey Jack cheese, room temperature 4 tablespoons unsalted butter, melted 1 large egg yolk 2 large eggs 1/2 cup warm water, about 110°F 1 1/4 teaspoons salt 1 1/2 teaspoons red pepper flakes 1 tablespoon instant or rapid rise yeast 1/4 cup granulated sugar Red pepper flakes 1 egg, lightly beaten for egg wash In the bowl of a stand mixer, add the flour, sugar, yeast, pepper flakes, and salt. Whisk to combine and fit onto the mixer with the dough hook. In a medium bowl, whisk together the water, eggs, yolk, and butter. On medium speed, pour the liquid into the flour mixture and let knead until the dough no longer sticks to the side or bottom of the bowl, about 10 minutes. Remove the dough and form into a smooth ball. Place in a large, greased bowl. Cover loosely with plastic wrap and let sit in a warm place for 1 1/2 to 2 hours, until doubled in size. Turn onto the work surface and roll into a 12x18-inch rectangle (if the dough is sticky, generously flour the surface first). Evenly sprinkle the cheeses over the dough, leaving a 1-inch border untouched. Tightly roll the dough into a log. Place the log seamside down and roll into a spiral. Tuck the end of the spiral under the loaf. Transfer to a greased 9-inch round cake pan or Dutch Oven. Cover loosely with plastic wrap and let sit in a warm place for 1 1/2 to 2 hours, until doubled in size. About 20 minutes before the second rise is through, place oven rack to the lowest position and pre-heat oven to 350°F. To the risen dough, brush on the egg wash and sprinkle on the red pepper flakes to liking. Bake for 25 minutes. Rotate and tent loosely with foil. Continue baking for an additional 25 minutes. Allow to cool in the pan until warm enough to handle. Remove the loaf from the pan and transfer to a cooling rack to cool completely.

Strawberry Jello Cake

Strawberry Jello Cake For Vanilla Cake: 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda dash of salt 4 Tablespoons unsalted butter- melted 1/2 cup sugar 1 large egg 6 tablespoons milk 1/8 cup plain Greek yogurt 1 teaspoon vanilla extract For Cheesecake Filling: 1 cup heavy whipping cream 1 cup powdered sugar 8 oz. cream cheese-softened 1 and 1/2 teaspoon vanilla 2 Tablespoons cold water 1 and 1/2 teaspoon gelatin Strawberry Jello: 1 lb. fresh strawberries- hulled and sliced in half 1 (6 oz.) package strawberry jello 2 cups boiling water Preheat oven to 350 F, line 9 or 9 1/2 inch round cake pan with parchment paper, grease with cooking spray, set aside. In a bowl combine flour, baking powder, baking soda and salt, set aside. Melt the butter in a small sauce pan over low heat and set aside to cool. Transfer melted butter to a large bowl and using electric mixer on a low speed mix in sugar (it will be grainy), then mix in egg, milk, yogurt and vanilla. Slowly add dry ingredients into egg mixture and mix on low speed until combined spread the batter into prepared pan and bake 18-20 minutes (until the toothpick inserted in the center comes out clean). Let it cool in the pan for 10 minutes then transfer to a rack to cool completely, then transfer cooled cake onto serving plate. And place the ring from 9 or 9 1/2 x 3 inch springform pan around the cake. Dissolve 1 1/2 tsp. gelatin in 2 Tbsp. cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool. Beat cream cheese until light and fluffy. Beat heavy whipping cream until soft peaks form, gradually add powdered sugar and continue beating until stiff peaks form. Mix in vanilla and dissolved gelatin, than add cream cheese and mix to combine. Spread onto cooled cake and place in the fridge for 30 minutes. Prepare Jello with 2 cups boiling water and set aside to cool to room temperature. Wash, hull and halve the strawberries lengthwise, then line around the edges of the cheesecake layer. Line up the next row by stacking slightly on top of the strawberries in the first row, and continue to cover the whole cheesecake layer. Pour the room temperature Jell-O over strawberries(the cheese cream will melt if the jelly liquid is too warm). Refrigerate until jello is set than run a thin knife around the cake and release the springform pan ring and serve. Notes The cake is about 2 1/2 to 3 inch tall so you’ll need 9 or 9 1/2 x 3 inch ring from springform pan to assemble the cake and to have enough room for jello!!!

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake For the topping: 9 Tablespoons unsalted butter-melted 1 cup packed light brown sugar 3 (20 oz.) can sliced pineapple(8 ring for every layer) -drained and save the juice 40–50 maraschino cherries (if they are large use 20–25 and cut them in half) For the cake: 2 1/4 cups (210g) sifted all-purpose flour, don’t over measure 3 Tablespoon cornstarch 1 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup packed light brown sugar 3 Tablespoons granulated sugar 9 Tablespoons unsalted butter- melted 3 egg 1/2 cup plain Greek yogurt 3 Tablespoons milk 6 Tablespoons pineapple juice -reserved from the canned pineapple 1 Tablespoon vanilla extract Filling: 2 cups heavy whipping cream 1/4–1/2 cup powdered sugar (to taste) 2 tsp cinnamon 2 tsp vanilla extract Preheat oven to 350°F and prepare 3 9 inch round cake pans. If you don’t have three pans you can repeat the process for each layer after one is done. Spread 3 tablespoons melted butter into the bottom of each round cake pan. Sprinkle brown sugar onto the butter ( 1/3 cup brown sugar in each pan). Arange the pineapple slices to cover the bottom of the pan and arrange cherries between the pineapple slices. Set aside. To make the cake in a medium bowl, sift together flour, corn starch baking powder and salt, set aside. In a large microwave-safe bowl, melt butter in the microwave, whisk in the sugars – mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly whisk in dry ingredients until no lumps remain. Gently pour/spoon batter into prepared pans and smooth the top. Bake 30 minutes (until toothpick inserted in the center comes out clean). Invert first layer on a large serving plate and the other two on a parchment paper to cool completely. To make the cinnamon whipped cream using a mixer whip the heavy whipping cream until soft peaks form, add cinnamon, powdered sugar and vanilla and continue beating until stiff peaks form. Reserve 1/2 cup of cinnamon whipped cream for garnish. To assemble the cake spread 1/2 of remaining whipped cream onto bottom cake layer. Using really large spatula transfer second cake layer onto whipped cream layer (be careful the cake layer could fall apart really easy), spread remaining whipped cream and top with the third cake layer. Cover the cake and store in the refrigerator for up to 3 days.

Chicken Taco Stuffed Shells

Chicken Taco Stuffed Shells 1 package (12 ounces) jumbo pasta shells, cooked al dente 3 cups rotisserie chicken, shredded 2 tablespoons taco seasoning 8 ounces cream cheese 1 cup canned corn, drained 1/2 cup mild cheddar cheese, shredded 1 cup salsa 1 cup Mexican cheese, shredded 1/2 cup sour cream, for topping, optional 1 medium tomato, diced for topping, optional 1 medium jalapeno pepper, diced for topping, optional Preheat oven to 350°F. Cook pasta until al dente, per package instructions. Drain. In a large bowl, combine the chicken, taco seasoning, cream cheese, corn, cheddar cheese, and salsa. Stuff each jumbo shell with the chicken mixture and place in a greased 9x13-inch baking dish. Top with the shredded Mexican cheese. Bake for 15-20 minutes, or until bubbly. Drizzle with sour cream, tomatoes, and jalapenos.

CINNAMON BISCUITS WITH HONEY BUTTER

CINNAMON BISCUITS WITH HONEY BUTTER CINNAMON BISCUITS 2 cups flour 1 tablespoon baking powder 2 teaspoons sugar ½ teaspoons salt 1/2 teaspoon ground cinnamon, ¼ cup cold butter, diced 3/4 cup milk CINNAMON BISCUIT TOPPING 1/8 cup sugar 1/4 teaspoon cinnamon HONEY BUTTER 1/4 cup butter 1/3 cup honey CINNAMON BISCUITS Pre-heat oven to 450°F and grease an 8-inch cake pan. In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt. Cut in the butter using a pastry blender until crumbly. Add the milk and stir until a dough forms. Transfer the dough to a floured surface and using your fingers, pat down into a 7-inch disc. Use a round cutter to cut dough into rounds and transfer to the prepared cake pan. Bring together any leftover dough scraps and repeat. CINNAMON BISCUIT TOPPING In a small bowl, combine sugar and cinnamon. Sprinkle over the biscuits. Bake for 14 to 16 minutes, until golden. Let cool slightly in the pan before serving. HONEY BUTTER While the biscuits are baking, make the honey butter by stirring together the butter and honey. Serve with warm biscuits.

Amish Country Casserole

Amish Country Casserole ½ pound macaroni pasta or use your favorite 1 tablespoon Olive Oil 1 pound lean ground beef 1 large onion chopped ½ teaspoon Paprika Salt and Black Pepper 1 cup Milk 1 can Cream of Mushroom Soup 1 can Tomato Soup ½ teaspoon Dried Parsley Pre-heat oven to 350°F and grease a 9x13 baking pan. Cook the pasta according to package directions, minus two minutes. Drain and return to pot. Set aside. In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook until softened and translucent. Add the beef and cook thoroughly, breaking up the meat into crumbles with a wooden spoon. Pour over the cooked pasta Stir in the soups and milk. Season with salt and pepper to taste. Transfer to the prepared baking pan and sprinkle with paprika and parsley. Bake for 25 to 30 minutes until bubbly.

Beef Pot Pie

Beef Pot Pie 1/4 cup unsalted butter 2 pie crust 1 for top and 1 for bottom 2 1/2 cups marinated steak bites, (previously cooked and slightly cooled) 1 1/2 cups boiled potatoes diced 1 cup cooked carrots sliced 1 cup peas frozen 1 beef bouillon cube crushed 1 cup whole milk 2 cups beef broth 1/2 cup all-purpose flour 1 egg beaten (for egg wash) Preheat oven to 375°F. In a large skillet over medium-high heat, melt butter. Add flour, whisk and cook for 1 minute. Add beef broth, milk, and bouillion. Simmer until thickened, stirring often (about 5 minutes). Add peas, carrot, boiled potatoes, and marinated steak bites, mix well. In a prepared 9-inch pie pan, add the bottom pie crust. Pour the steak mixture on top of the crust. Cover with the second pie crust. Using a fork, seal the edges of the two pie crusts together. Brush the top lightly with egg. Make 4-5 small cuts in top crust to vent. Bake for 40-50 minutes (until top crust is golden brown). (see notes for how to avoid burning the edges)

Deviled Egg Salad

Deviled Egg Salad 1 dozen large eggs 2 tablespoons white vinegar 1 cup mayonnaise 1 tablespoon yellow mustard Salt & pepper Paprika for dusting Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead & refrigerated overnight.

Pistachio Cream Bars

Pistachio Cream Bars 1¾ cups flour ⅓ cup sugar 1 cup butter, softened 1 8 oz. package cream cheese, softened 1 cup powdered sugar 1 box 3.4 oz Pistachio instant pudding mix ¾ cup milk ½ cup pistachios, roughly chopped Preheat oven to 300 degrees. Line a 9x13 inch pan with aluminum foil or parchment paper for easy removal. In a large bowl combine the flour and sugar and beat in the butter until combined. Press into the bottom of the pan and bake for 30-35 minutes or until the crust is lightly golden brown on the edges. Remove from oven and let cool. To make the pistachio layer beat together the cream cheese and powdered sugar until creamy. Add in milk and pistachio pudding and continue to mix until incorporated. Spread over the crust and refrigerate an hour until set. Top with roughly chopped pistachios.

Creamsicle Crush

Creamsicle Crush 3 ounces Whipped Cream vodka 3 ounces orange juice 2 ounces whole milk or half-and-half 1 teaspoon powdered sugar 1 cup crushed ice Powdered sugar-rimmed glass* Add vodka, orange juice, milk, powdered sugar and crushed ice to a cocktail shaker. Cover shaker tightly and shake vigorously (this froths the drink up). Pour into prepared glass and serve. Feel free to mix this to taste (more sugar, less vodka... whatever tastes good to you!). *To rim the glass, pour about an 1/8 of an inch of vodka into a small saucer. Add about 1/2 cup powdered sugar to a another saucer. Turn a tall glass upside down into the vodka to coat the rim then dip the glass into the sugar, rolling it around a bit until the rim is thoroughly coated.

Easy Country Breakfast Casserole

Easy Country Breakfast Casserole 2 cups frozen hash browns 2 lbs cooked and drained sausage or 2 lbs bacon (I sometimes use a bit of both.) ½ cup chopped onion ½ cup chopped green bell pepper 12 eggs 2 cups milk 2 teaspoons salt 1 teaspoon fresh ground pepper 1 teaspoon dry mustard 12 ounces grated cheddar cheese Line a prepared 9 x 13 baking dish with frozen hash browns. Top evenly with cooked sausage (or bacon), onion, and green bell pepper. In a separate dish, mix together eggs, milk, salt, pepper, and dry mustard. Pour this over meat and hash browns. Top everything evenly with the grated cheddar cheese. Refrigerate overnight. Bake in a preheated 350 degree F oven for about 45 to 60 minutes (or until done and slightly brown).

Cola Burgers

Cola Burgers 1 egg 1/2 cup cola, divided 1/2 cup crushed saltine crackers 6 tablespoons French dressing, divided 2 tablespoons grated parmesan cheese 1/4 teaspoon salt 1 1/2 lbs hamburger hamburger bun Combine the egg, 1/4 c. cola, crackers, 2 tbsp. dressing, cheese and salt. Add the beef and mix well. Shape into six patties. In a bowl, combine the remaining cola and dressing. Grill patties, uncovered, for 3 min. a side. Brush with cola mixture. Grill 8-10 min. longer or until juices run clear basting and turning as needed. Serve on buns.

Lemon Butter Chicken Breasts

Lemon Butter Chicken Breasts 6 medium boneless skinless chicken breast halves (1-1/2 pounds) 1/2 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons lemon pepper seasoning 1/3 cup butter 2 lemons, sliced 2 tablespoons lemon juice Hot cooked rice or pilaf (optional) Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

Crockpot Chicken and Noodles

Crockpot Chicken and Noodles 1 24 ounce package – frozen or bagged or even homemade egg noodles 2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery 1 stick (1/2) cup butter – cut into pieces 1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth mixed vegetables – optional – i didn’t use this time Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor 6 small boneless, skinless chicken breasts or 4 large salt & pepper to taste – can add some parsley too if desire Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup. I whisk the bouillon with the broth and pour over soup. Place lid on pot and turn to low. Cook for 6 hours. Remove chicken and tear into pieces. Add back to pot. Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. ) Sprinkle with parsley and mix in, if using at the end of cooking. Salt & pepper if needed and Serve.

LEMON BUTTER COOKIES

LEMON BUTTER COOKIES - Makes 24 cookies 1/2 cup butter, softened 1/3 cup granular Splenda or equivalent liquid Splenda 1 teaspoon lemon extract 1 teaspoon vanilla 1 teaspoon lemon zest, from 1 small lemon (1 gram) 1 egg 1 cup almond flour (4 ounces) 1/3 cup vanilla whey protein powder 1 teaspoon baking powder Put everything in a medium bowl and beat with an electric mixer until creamy. This will only take about a minute. Using a cookie scoop, scoop 24 balls of the dough onto a silicone or parchment-lined baking sheet. Place them 4 balls across and 6 balls down on the sheet. Cover the dough balls with a sheet of wax paper. Very gently press dough down with the bottom of a glass, to about 1/4-inch thick. Carefully remove the wax paper (the dough might stick to it a bit) and bake them at 350º about 8-12 minutes or until golden brown. Cool on a wire rack.

GROUND BEEF NOODLE STIR FRY

GROUND BEEF NOODLE STIR FRY 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded 1 tablespoon olive oil 1 pound ground beef 1 onion, diced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 12 ounces broccoli florets 1 green onion, thinly sliced FOR THE SAUCE 1/4 cup reduced sodium soy sauce 2 tablespoons rice wine vinegar 2 tablespoons brown sugar, packed 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 teaspoon sesame oil teaspoon Sriracha, optional In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately, garnished with green onion, if desired.

FOUR CHEESE SPAGHETTI

FOUR CHEESE SPAGHETTI 8 ounces spaghetti 4 tablespoons unsalted butter 3 cloves garlic, minced 3 tablespoons all-purpose flour 1 1/2 cups milk, or more, as needed 1/2 cup heavy cream 2 teaspoons Italian seasoning 1/2 cup shredded mozzarella cheese 1/2 cup shredded fontina cheese 1/4 cup shredded Gruyere cheese 1/4 cup freshly grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh chives In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Italian seasoning. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley and chives, if desired.

German Chocolate Pie

German Chocolate Pie For the Crust: 1 ¼ cup all-purpose flour ½ teaspoon salt 2 teaspoons sugar ½ cup unsalted butter (cold and cut into half inch cubes) 2–4 tablespoons cold water Chocolate Filling: 8 oz. semi-sweet chocolate-chopped (you can use 4 oz. sweet and 4 oz. semisweet chocolate if you like sweeter pie) ¼ cup unsalted butter 14 oz. can of sweetened condensed milk 4 egg yolks-lightly beaten 1 teaspoon vanilla extract 1 cup chopped pecans Coconut-Pecan Topping: 14 oz. can of sweetened condensed milk ½ cup unsalted butter 3 egg yolks-lightly beaten 1 teaspoon vanilla extract ¾ cup pecans-chopped First make the crust. In a large bowl whisk together flour, sugar and salt, then add pieces of cold butter and press with a fork until it starts to look like a coarse meal. Finally, add 1 tablespoon of water at the time and continue mixing until a dough forms. Then, wrap the dough with the plastic wrap and refrigerate for at least 30 minutes to an hour. Preheat the oven to 400 F and lightly grease 9-inch pie dish. Now, take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Then, transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork. Bake 10-12 minutes, then let it cool while you make chocolate filling. Now, reduce oven temperature to 350 F. To make the filling, in a small sauce pan over medium-low heat melt ¼ cup butter and chopped chocolate, stirring constantly until smooth. Then, let it cool to lukewarm. Next, stir in sweetened condensed milk, egg yolks and vanilla. Then, stir in 1 cup chopped pecans and pour into crust. Bake at 350 F for 25-30 minutes, until set. Cool completely before add topping. To make the topping, in a medium saucepan stir together sweetened condensed milk, butter and lightly beaten egg yolks and cook over medium-low heat until thickens, stirring constantly. Then, remove from heat and stir in vanilla, coconut and pecans. Cool 30 minutes, then spread over pie. Refrigerate the pie at least 3-4 hours before serving and garnish with pecans if desired.

Strawberry Icebox Shortcake

Strawberry Icebox Shortcake 1 1/3 cup heavy whipping cream 1/3 cup powdered sugar 1 teaspoon vanilla 3 teaspoons gelatin powder ¼ cup boiling water 8 oz. cream cheese-softened 1 (14 oz.) can sweetened condensed milk 1 Tablespoon lemon zest (or more if you prefer intense lemon flavor) 5 Tablespoons freshly squeezed lemon juice 12 oz. fresh strawberries- small diced (about 2 1/3 cups) ¾ cup strawberry jam 9 x 5-inch vanilla pound cake (you can use store bought or make one using this recipe) For topping: ½ cup strawberry topping Fresh strawberries Trim the edges from vanilla pound cake, then cut in bite size pieces, set aside. Line bottom and sides of 2.5 quart dish with plastic wrap, leaving an overhang the sides. I used 8.5 x 8.5 x 2-inch glass dish. Combine diced strawberries and strawberry jam, stir well and set aside. Stir gelatin in boiling water until dissolved completely and set aside to cool slightly. Beat heavy whipping cream, vanilla and powdered sugar until stiff peaks form, set aside. In large mixing bowl combine cream cheese, sweetened condensed milk and lemon zest. Mix to combine. Add whipped cream and mix to combine. Add dissolved gelatin and mix just to combine evenly. Slowly pour in lemon juice and mix just to combine. In the bottom of prepared dish spread about ¼ of the filling. Spoon ½ of the strawberry mixture over the filling. Top with single layer of pound cake bites. Then repeat: spread ½ of the filling mixture over the cake pieces, spread remaining strawberry mixture, top with pound cake pieces and finish with remaining ¼ of the filling. Place in the fridge for a few hours or overnight. Before serving, invert the cake onto serving plate, remove the plastic wrap and top the cake with strawberry topping (or strawberry jam) and garnish with fresh strawberries.

Slow Cooker Lemon Garlic Chicken

Slow Cooker Lemon Garlic Chicken 4 boneless skinless chicken breast halves salt and pepper to taste 1–2 Tablespoons olive oil 1 medium shallot-finely diced 1/2 cup chicken broth 4–5 garlic cloves-minced 1/3 cup freshly squeezed lemon juice ½ teaspoon red pepper flakes 2 Tablespoons cornstarch dissolved in ¼ cup water 2 Tablespoons salted butter-softened ¼ cup heavy cream Chopped fresh parsley-for serving Pound chicken breasts to ½ inch thickness, season with salt and pepper o taste. Heat Olive oil in a skillet and sear the chicken on both sides until browned (about 5 minutes). Remove the chicken from the skillet and place diced shallots, simmer in the same skillet until soft and gets golden brown color. Grease the bottom of Slow Cooker and arrange seared chicken breast on the bottom. In a measuring cup combine chicken broth, lemon juice, minced garlic, browned shallots and red pepper flakes, then pour the mixture in slow cooker. Cover and cook on high for 2-2.5 hours (depending on size of chicken breasts). Dissolve cornstarch in cold water. Remove the chicken from slow cooker. Place softened butter and cornstarch mixture in slow cooker and stir to dissolve. Stir in heavy cream. Place chicken back in slow cooker, cover and cook on high for 30 minutes, or until the sauce thicken. Sprinkle with chopped fresh parsley before serving.

Apple Snickerdoodles

Apple Snickerdoodles ½ cup unsalted butter-melted 4 Tablespoons brown sugar ½ cup granulated sugar 1 teaspoon vanilla one small apple- peeled and shredded 1 ½ cup flour ¼ teaspoon baking soda ¼ teaspoon baking powder 2 teaspoons cinnamon ¼ teaspoon salt 3.5 oz white chocolate chopped into small chunks white chocolate chips for decoration For coating: ½ cup granulated sugar 1 teaspoon cinnamon First, in a bowl stir together dry ingredients: flour, baking soda, baking powder, salt and 2 tsp. cinnamon, set aside. In medium bowl whisk together melted butter, brown sugar, ½ cup granulated sugar and vanilla, until no lumps remain. Fold in shredded apple, stir until evenly combine. Add flour mixture and stir well with a spoon or spatula until all well combined. Fold in white chocolate chunks and chill the dough at least 30 minutes. You MUST CHILL THE DOUGH! Preheat the oven to 350 F, line two baking sheets with parchment paper and set aside. In a small bowl stir together ½ cup granulated sugar and 1 teaspoon cinnamon. Roll 1 ½ Tablespoon of cookie dough into the ball, then roll into cinnamon sugar mixture to coat well each ball and arrange onto baking sheet leaving 2-3 inch space apart. Slightly flatten each cookie ball and bake for 8-10 minutes on 350 F. The cookies will spread but still look uncooked and will be very soft to touch, but don’t dry them out. They will become crispy on the outside as they cool. When remove them from the oven immediately press a few white chocolate chips into tops of warm cookies. The chips will melt and stick to the cookie. Cool the cookies 5-10 mins onto baking sheet, then transfer to a wire rack to cool completely.

Easy Breakfast Muffins

Easy Breakfast Muffins For batter: 1/3 cup unsalted butter-softened ½ cup sugar 1 egg-room temperature ¼ cup plain Greek yogurt-room temperature 1 teaspoon vanilla ¼ cup milk-room temperature 1 ½ cup all-purpose flour 1 ¼ teaspoon baking powder ¼ teaspoon salt ¼ teaspoon cinnamon (or more to taste) For coating: 1/4 cup unsalted butter-melted ½ cup sugar ½ –¾ teaspoon cinnamon (or more to taste) Place the oven rack in the center position and preheat the oven to 425F. Spray standard muffin pan with cooking spray. This recipe makes 8 muffins. First, in a bowl stir together flour, baking powder, salt and cinnamon, set aside. In large bowl beat 1/3 cup softened butter on high speed for a minute. Add sugar and cream on medium speed. Then, add egg and vanilla mix just to combine. Now, add Greek yogurt and milk and mix just to combine, do not over mix. Stir in dry ingredients mix. The batter should be thick. Using large ice-cream scoop dollop the batter in muffin cavity (it should be 2/3 – ¾ full). Bake for 5 minutes at 425F then REDUCE THE OVEN TEMPERATURE TO 350 F and bake for 15- 18 minutes at 350 F until toothpick inserted in the center comes out clean. Coll the muffins for 5-10 minutes. For that time melt the butter and stir cinnamon and sugar in a small bowl. Brush each muffin generously with melted butter and roll in cinnamon sugar mixture.Place on a rack to cool completely. Store in an airtight container at room temperature for a few days or freeze for longer storage. Before using frozen muffins, thaw them in the fridge overnight and reheat if desired.

Chocolate Peanut Butter Cheerios Cups

Chocolate Peanut Butter Cheerios Cups Chocolate Cheerios: 1 cup semi-sweet chocolate chips (or 6.5 oz. dark chocolate-finely chopped) 2 Tablespoons coconut oil 1 ¼ cup Cheerios Peanut Butter Cheerios: ¾ cup peanut butter 3 Tablespoons organic brown rice syrup 3 Tablespoons organic coconut oil 1 ¼ cup Cheerios Spray 12 cup silicon muffin pan with cooking spray and set aside. In a heat proof bowl set over a pan of simmering water combine dark chocolate and 2 Tbsp. of coconut oil. Stir until it’s completely melted and smooth. Remove from heat and stir in Cheerios. (optionally you can melt the chocolate and coconut oil in the microwave or in a sauce pan over low heat) In another heath proof bowl over a pan of simmering water combine peanut butter, dark corn syrup and coconut oil. Stir until it’s completely melted and smooth. (optionally you can melt peanut butter, rice syrup and coconut oil in the microwave or in a sauce pan over low heat) Remove from heat and stir in Cheerios. Cool both mixture to a room temperature stirring occasionally. To assemble the cups, alternately drop spoonful of chocolate and peanut butter Cheerios in prepared pan. Tap the pan onto working surface to help the mixture to set. Chill in the fridge or freezer until firm. Remove from the mold and store in and air-tight container in the fridge

Cream Cheese Strawberry French Toast Muffins

Cream Cheese Strawberry French Toast Muffins 12 slices of white bread 1/4 cup whole milk 1 Tablespoon light brown sugar 2 eggs ½ teaspoon vanilla 1 Tablespoon unsalted butter-melted (to grease the pan) For filling: 1 Tablespoon sour cream 1 Tablespoon sugar 4 oz. softened cream cheese ¼ teaspoon vanilla 1/3–1/2 cup of fruit (small diced strawberries or blueberries) For topping: 4 Tablespoons light brown sugar ¼ –½ teaspoon cinnamon (to taste) Glaze: ¼ cup powdered sugar 1 teaspoon milk Preheat the oven to 350F. Brush cupcake pan with melted butter and set aside. This recipe makes 6 muffins. Using 4-inch round cookie cutter cut out the center of 6 slices of bread. Using 3-inches cookie cutter cut out remaining 6 slices of bread for tops. To make the filling stir together cream cheese, sour cream, vanilla and sugar until smooth. Fold in the fruit, set aside. In another bowl whisk together eggs, milk, 1 Tbsp. brown sugar and vanilla. Dip 4-inches round of bread in the egg mixture, then press into the center of a cupcake cavity. Repeat with remaining rounds. Divide the filling between the cups. Now use 3-inches circle of bread, dip in egg mixture and place on top of the filling. Gently press the edges to adhere and press into the sides of the pan. Seal it well. Mix ¼ cup of brown sugar with cinnamon and sprinkle generously on top of each muffin. Bake for about 25 minutes until golden brown and crisp on top. Let it cool in the pan for 5-10 minutes, then remove from the pan and serve. If the muffins are slightly stick to the pan, run a thin knife around each muffin. To make the glaze, stir powdered sugar and milk. If it’s too thick add more milk, and if it’s too thin add more powdered sugar to reach desired consistency. Drizzle over the muffins.

Mahogany Chicken Wings

Mahogany Chicken Wings 1/2 cup ketchup 1/4 cup honey 1/2 cup soy sauce 2 cloves garlic or 2 cloves bottled garlic 5 -6 lbs frozen chicken wings Mix ingredients. Pour over wings. Make a single layer of wings on baking sheet. Cook for 1 hour at 400 degrees.

Zucchini Lasagna

Zucchini Lasagna 1 lb lean beef 3 cloves garlic 1/2 onion 1 tsp olive oil salt and pepper 28 oz can crushed tomatoes 2 tbsp chopped fresh basil 3 medium zucchini, sliced 1/8" thick 15 oz part-skim ricotta 16 oz part-skin mozzarella cheese, shredded 1/4 cup Parmigiano Reggiano 1 large egg In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick. Preheat oven to 350°. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil. Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving

Ham Salad

Ham Salad 2 cups finely diced or ground ham (about 3/4 pound) 3 hard-boiled eggs, chopped 1/4 cup sweet pickle relish 1/4 cup mayonnaise 2 Tbsp minced green onion 2 Tbsp minced celery 2 Tbsp minced red bell pepper 1 Tbsp chopped fresh parsley 2 teaspoons Dijon mustard 1 Tbsp lemon juice A large pinch of cayenne (optional) Salt and black pepper to taste Mix everything but the salt, pepper and cayenne in a large bowl. Taste and add cayenne, salt and black pepper to taste. Serve chilled.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken 3-4 pounds boneless chicken thighs 3/4 cup sugar 1/4 cup soy sauce 6 TB apple cider Vinegar 3/4 tsp. ground ginger 1 tsp. minced garlic 1/4 tsp. pepper 4 tsp. corn starch 4 tsp. cold water Cooked rice Place chicken in crock pot on low heat. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick. Pour chicken over cooked rice and cover with your sauce. ENJOY!

BEEF AND BROCCOLI RAMEN STIR FRY

BEEF AND BROCCOLI RAMEN STIR FRY 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded* 1 tablespoon olive oil 1 pound flank steak, thinly sliced across the grain 1 head broccoli, cut into florets 1/2 teaspoon sesame seeds FOR THE SAUCE 3/4 cup reduced sodium soy sauce 3/4 cup beef broth 1/4 cup honey 3 tablespoons rice wine vinegar 3 tablespoons brown sugar, packed 4 cloves garlic, minced 1 tablespoon sesame oil 1 tablespoon cornstarch 1 tablespoon freshly grated ginger 1 teaspoon Sriracha, optional In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes. Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes. Serve immediately, garnished with sesame seeds, if desired. NOTES: *Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

ONE POT NACHO BEEF SKILLET

ONE POT NACHO BEEF SKILLET 1 tablespoon olive oil 8 ounces ground beef 3 cloves garlic, minced 1 onion, diced 1 cup basmati rice 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies 1 cup corn kernels, frozen, canned or roasted 1/4 teaspoon chili powder 1/4 teaspoon cumin Kosher salt and freshly ground black pepper, to taste 1 (12-ounce) jar roasted red peppers, drained and chopped 1/2 cup shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese 1/4 cup crushed tortilla chips 1 Roma tomato, diced 2 tablespoons chopped fresh cilantro leaves : Heat olive oil in a large skillet over medium high heat. Add ground beef, garlic and onion. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in rice until toasted, about 2 minutes. Stir in Ro*Tel® and 1 1/2 cups water, and bring to a simmer, about 2 minutes. Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in red peppers until heated through, about 1 minute. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.

BROWN BUTTER MUSHROOM PASTA

BROWN BUTTER MUSHROOM PASTA 8 ounces spaghetti 1 tablespoon extra-virgin olive oil 1/2 cup fresh French style breadcrumbs Kosher salt and freshly ground black pepper, to taste 8 tablespoons unsalted butter 3 cloves garlic, minced 8 ounces cremini mushrooms, thinly sliced 4 sprigs fresh thyme 2 tablespoons chopped fresh parsley leaves In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside. Melt butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste. Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs, garnished with parsley, if desired.

CREAMY MUSHROOM STROGANOFF

CREAMY MUSHROOM STROGANOFF 8 ounces medium pasta shells 3 tablespoons unsalted butter 1 1/2 pounds cremini mushrooms, thinly sliced 2 large shallots, diced Kosher salt and freshly ground black pepper, to taste 3 cloves garlic, minced 4 teaspoons chopped fresh thyme 2 1/2 tablespoons all-purpose flour 2 cups beef stock 1 1/2 teaspoons Dijon mustard 3/4 cup sour cream 2/3 cup freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste. Serve immediately.

NUTELLA STUFFED CINNAMON SUGAR MUFFINS

NUTELLA STUFFED CINNAMON SUGAR MUFFINS 1 1/2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 8 teaspoons Nutella FOR THE CINNAMON SUGAR TOPPING 1/4 cup sugar 2 teaspoons cinnamon 3 tablespoons unsalted butter, melted Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder and salt. In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely cover the filling. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean. To make the cinnamon sugar, combine the cinnamon and sugar. When the muffins are done, cool for 10 minutes and dip the muffin crown into the melted butter and then into the cinnamon-sugar mixture. Let cool on a wire rack.

VANILLA GLAZED APPLE CINNAMON MUFFINS

VANILLA GLAZED APPLE CINNAMON MUFFINS 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutemg 1/4 teaspoon salt 1/4 cup milk 2 tablespoons unsalted butter, melted 2 tablespoons sugar 1/4 cup grated apple 1 large egg 1/4 teaspoon vanilla extract FOR THE GLAZE 1/4 cup confectioners’ sugar 1 teaspoon milk Preheat oven to 350 degrees F. Coat a standard muffin tin with nonstick spray; set aside. In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt. In a large glass measuring cup or another bowl, whisk together milk, butter, sugar, apple, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop the batter evenly into the muffin tray. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.

5 MINUTE AVOCADO TOAST

5 MINUTE AVOCADO TOAST 1 tablespoon unsalted butter, at room temperature 1 slice bread*, toasted 1/2 ripe avocado, halved, seeded, peeled and thinly sliced 1 tablespoons olive oil 1 teaspoon sesame seeds 1/4 teaspoon crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste Spread butter in an even layer on bread. Spread with avocado; drizzle with olive oil and top with sesame seeds and red pepper flakes, if using. Season with salt and pepper, to taste. Serve immediately.

BREAKFAST GRILLED CHEESE

BREAKFAST GRILLED CHEESE 1 tablespoon olive oil 4 links breakfast sausage, casing removed 2 tablespoons unsalted butter 4 large eggs, lightly beaten 1/4 cup half and half Kosher salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter, at room temperature 4 slices whole wheat bread 1 cup shredded cheddar cheese Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. With a butter knife, spread butter on one side of each slice of bread. Place 2 slices, buttered side down, on work surface. Divide sausage, eggs and cheese evenly on both slices. Top with remaining slices, buttered side up. Heat the skillet over low heat. Add sandwiches and cover; cook, turning once with a spatula, until golden brown and the cheese has just melted, about 2-3 minutes per side. Slice and serve immediately. NOTES: *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Taco Salad

Taco Salad Serves 10-12 1 head iceberg lettuce 2 cups shredded cheddar cheese 2 lbs ground beef 1 package taco seasoning 2 tomatoes 1 onion 1 bag plain Doritos 1 (16 ounce) bottle Catalina dressing Brown ground beef and taco seasoning. Drain and let cool. Chop lettuce, tomatoes, and onions. Put into a large container. Add cheese and crushed Doritos. Add cooled ground beef. Pour Catalina dressing over all of it 5 to 10 minutes before serving.

Pecan Chicken Salad

Pecan Chicken Salad 4 cups chicken breast chopped or 2-15 oz. cans 1 1/2 cups sliced seedless grapes (red or white) 3/4 cup chopped celery (this is a little too much for me, I'd reduce to 1/2 cup or less) 1 Tbs sugar 1 Tbs Worcestershire sauce 1 Tbs lemon juice 3/4 cup pecans 1 cup mayonnaise Mix all ingredients and stir together,

Pineapple Casserole

Pineapple Casserole 2 (15 ounce) cans pineapple chunks, drained 1 cup white sugar 3/4 cup all-purpose flour 2 cups shredded sharp Cheddar cheese 25 buttery round crackers, crumbled 1/2 cup melted butter. Preheat oven to 350 degrees F (175 degrees C). Spread pineapple in the bottom of a 2 quart casserole dish. In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish. Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

3 ingredient shortbread cookies

3 ingredient shortbread cookies 1 cup soft butter 1/2 cup icing sugar (powdered sugar) 2 cups plain flour Cream butter and icing sugar Add sifted flour Mix until just combined Dust bench with icing sugar Roll dough into a log Wrap in grease proof paper and chill in fridge 30 mins Preheat oven to 300 Slice log into individual cookies Bake 15 mins

Club Pasta Salad

Club Pasta Salad 2 cups uncooked shell pasta 1 (1 ounce) packet hidden valley ranch dressing mix... 1/4 cup bacon bits 1/2 teaspoon onion powder 1/2 cup mayonnaise 1 1/2 cups cut-up cooked turkey or 1 1/2 cups chicken 1/2 cup cherry tomatoes, cut into fourths 1/2 cup julienne strips cheddar cheese 4 cups bite-size pieces lettuce Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water. Shake to drain well. Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).

Creamy Chicken Ritz Casserole

Creamy Chicken Ritz Casserole 3 cups cooked shredded chicken breast meat 10.75 oz cream of chicken or cream of mushroom soup 1 cup sour cream or plain greek yogurt 2 sleeves Ritz crackers crushed 1 stick butter, melted 1/2 cup Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish. In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken. Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs. Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.

Slow Cooker Ham and Potato Casserole

Slow Cooker Ham and Potato Casserole 1 (30 oz) package frozen hash brown potatoes, cubed or shredded 1 envelope onion soup mix 1 teaspoon salt 1 (8 oz) container sour cream 1 (10.75 oz) can reduced fat cream of chicken soup 2 cups grated cheddar cheese 1/4 cup butter, melted 1 (6 oz) package, herb-seasoned stuffing mix 2 cups chopped ham Spray slow cooker with non-stick cooking spray. Combine hash browns, dried onion soup mix, salt, sour cream, cream of chicken soup, cheese, and ham and place in slow cooker. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing. Cover and cook on low for 5-6 hours or high 2-4 hours.

HOMEMADE CINNAMON BITES

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

Garlic and Parmesan Roasted Asparagus

Garlic and Parmesan Roasted Asparagus 1 bunch asparagus spears, trimmed 3 tbsp olive oil 4 garlic cloves, minced 2 tbsp Parmesan cheese (I prefer grated, but shredded works too) salt/pepper to taste Line asparagus on bottom of baking pan. Pour olive oil evenly on top and toss to coat thoroughly. Sprinkle garlic, Parmesan, salt, and pepper evenly on top of coated asparagus. Place pan in preheated oven, 425 degrees, and bake for about 15 minutes, or until fork tender. Remove from oven and serve

Pepper steak in a crock pot

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

Teriyaki Chicken Bake

Teriyaki Chicken Bake For the Sauce: 1/2 cup low sodium soy sauce 1/2 cup honey 3/4 cup cold water 3/4 teaspoon ground ginger 1/2 teaspoon garlic powder 2 tablespoons corn starch For the Bake: 2 tablespoons sesame oil 1 pound ground chicken 1/2 cup yellow onion, diced large 3 cloves garlic, minced 2 teaspoons fresh ginger, minced 1 cup broccoli, chopped small 1/2 cup shredded carrot 1 cup snow peas, cut in half 3 cups cooked brown rice For the Sauce: In a small sauce pot, combing the soy sauce, honey, 1/2 cup of the water, ginger, and garlic powder. Bring to a boil. While the sauce is boiling, combine the last 1/4 cup of water and corn starch in a small bowl. Whisk well and gradually pour into the boiling sauce, stirring the sauce constantly. Reduce to a simmer, and continue to stir the sauce until thickened. Remove from heat and set aside. For the Bake: Preheat oven to 400 degrees. Spray a 9X13 inch casserole dish with non-stick spray and set aside. In a large skillet, heat the sesame oil on medium heat. Once hot add the ground chicken, breaking up into smaller pieces as it cooks. When no pink remains in the chicken, add onion, garlic, ginger, broccoli, carrot, and snow peas. Cook until onions soften. Add the rice and mix well to combine. Stir in the sauce, until all ingredients are coated well. Pour into prepared baking dish. Bake for 10 to 15 minutes. Serve immediately.

Cheesy Mississippi Mud Potatoes

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

SLOW COOKER COWBOY SUPPER

SLOW COOKER COWBOY SUPPER 1.5 pounds ground beef or cubed/chopped steak 2 pounds potatoes, cubed (I used Yukon Golds) 1 envelope Onion Soup Mix 14.5 oz can diced tomatoes, undrained (can substitute for tomatoes with green chiles-Rotel) 11 oz. can of sweet corn, drained (or frozen corn) 15 oz. can beans (I used Ranch Style or chilli beans), undrained 1/4 cup water 1 cup shredded cheddar cheese or cheese of choice On the stove in a skillet brown and drain ground beef. Spray non-stick cooking spray in the 5-6 qt. slow cooker. Add potatoes and sprinkle onion soup mix over the top. Layer ground beef on top. Add can of diced tomatoes, corn, and beans. Add water and close lid. Cook on low for about 6-7 hours until potatoes are tender.

Snickers Fudge

Snickers Fudge First Layer: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup peanut butter Second Layer: 4 tablespoons butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup peanut butter 1 teaspoon vanilla 1 1/2 cups chopped salted peanuts Third Layer: 14 ounce package caramel cubes 1/4 cup heavy cream Fourth Layer: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter First Layer Prep: Lightly spray 9×13 baking pan with cooking spray. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set. Second Layer Prep: Melt butter over medium-high heat in saucepan. Add sugar and evaporated milk and bring to boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set. Third Layer Prep: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set. Fourth Layer Prep: Repeat step one. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate for at least one hour before cutting.

Ranch Potatoes

Ranch Potatoes 12 oz red potatoes (washed and quartered) 1 packet Ranch Dressing Dry Mix Non-fat cooking spray 1 tsp salt Preheat oven to 425 degrees. In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly. Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet. Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.

THE TOILET ALWAYS SMELLS FRESH

THE TOILET ALWAYS SMELLS FRESH AND STAYS CLEAN. ALL YOU NEED IS… CLEANING THE TOILET IS ONE OF THE MOST UNPLEASANT CHORES THAT DESPITE NOT LIKE DOING THEM, WE HAVE TO, BECAUSE WE KNOW IT HAS TO BE DONE ONCE IN A WHILE. But what if we told you there is an easier way to do it? Maintaining a fresh, germ-free and clean toilet is highly important for the well-being of your whole family, but at least it is going to get easier for you after we show you this useful trick. Instead of throwing your money at expensive cleaning agents packed with harsh chemicals, you can prepare a homemade toilet cleaner that will neutralize all odors, eliminate bacteria and make your toilet smell fresh! INGREDIENT YOU WILL NEED: 60 ml. of Lemmon juice 160 g. of Baking soda ½ Vinegar 1 Hydrogen peroxide 15-20 drops of Fragrant oil HOW TO MAKE: Start off by mixing the baking soda and the lemon juice in a small bowl. In a separate bowl mix the vinegar and hydrogen peroxide and add this mixture in the baking soda and lemon mixture, one drop at a time. Once done, add a fragrant oil of your choice to give it a refreshing smell. Take a spoon and make a few half-ball shapes and place them on some parchment paper to dry. They will take a minimum of 4 hours to dry, but feel free to leave them to dry overnight. Once they’re dry completely, store them in air-tight glass jar near your toilet. Every time you notice that your toilet bowl is in a need of cleaning, drop a tab. Do this 2-3 times a week.

Oatmeal Peanut Butter Cookies

Oatmeal Peanut Butter Cookies 1 c Chocolate chips 1 c Brown sugar 1 ts Salt 1 ts Vanilla 1 c Peanut butter 1 c Sugar 3 Eggs 1 c Crisco 1 ts Baking soda 1 1/2 c Flour 2 c Oatmeal Preheat oven to 350 degrees. Cream sugars, Crisco, peanut butter, and eggs. Mix in dry ingredients, stir in chips. Drop by spoonfuls on cookie sheet, bake for 15 minutes.

ROMANO CHICKEN

ROMANO CHICKEN 2 chicken breasts 1/2 cup flour 2 tablespoons romano cheese salt and pepper 1 egg, beaten 2 teaspoons water Whisk together the egg, and the water. Pound out chicken breasts to, at most, 1/2 inch thick. Season the flour with salt and pepper, and coat the chicken lightly. Then dip in egg, and cover with shredded Romano. Place in frying pan on medium high, with a little bit of oil. Cook until golden brown.

Ranch Salad Dressing

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

Green Chili and Cheese Chicken

Green Chili and Cheese Chicken 4 boneless, skinless chicken breasts 1 1/2 cups shredded pepperjack cheese 1 (4 ounce) can diced green chile peppers, drained 1 tablespoon dry fajita seasoning Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray. Make a deep cut into the side of each chicken breast half to form a pocket or ‘purse’. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top. Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

SLOPPY JOE BAKED SWEET POTATOES

SLOPPY JOE BAKED SWEET POTATOES 4 medium (7 oz each) sweet potatoes, washed and dried 1/2 lb 93% lean ground beef 1 teaspoon seasoned salt (such as Montreal Steak) 1/3 cup chopped carrot 1/3 cup chopped onion 1/3 cup chopped mushrooms 2 tablespoons chopped red bell pepper 1 clove garlic, minced 1/2 tbsp red wine vinegar 1/2 tbsp Worcestershire sauce 8 oz can tomato sauce 2 teaspoons tomato paste 1/3 cup water 1 chopped scallion, for garnish Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender. Heat a medium skillet over medium high heat. Add the meat and steak seasoning to the pan and cook, breaking it up into small pieces. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4 to 5 minutes. Add tomato sauce, paste and water to the skillet, stir to combine. Cover and reduce heat to simmer and cook until carrots are tender, about 15 to 20 minutes. To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with 1/2 cup of meat and scallion for garnish.

Shrimp Scampi with Spaghetti

Shrimp Scampi with Spaghetti 2 tsp olive oil 6 clove(s), medium garlic clove(s), minced 1 tsp dried oregano 1 pound(s) uncooked shrimp, medium, peeled and deveined 1/4 cup(s) table wine, dry white or vermouth 2 tsp cornstarch 3/4 cup(s) reduced-sodium chicken broth 3/4 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 8 oz uncooked linguini, cooked and kept hot 1/4 cup(s) fresh parsley, fresh, chopped 2 Tbsp basil, fresh, thinly sliced Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve