Cornbread Crusted PORK CHOPS!!!

Cornbread Crusted PORK CHOPS!!! A crunchy & crispy pork chop that is full of flavor, very easy to put together and extremely DELICIOUS!!!!!! 4 (4 ounce) pork cutlets 3/4 cup buttermilk 1 Tbsp. Dijon mustard 1 Tbsp. grated onion 1 tsp. dried basil 1/2 tsp. Lowry’s seasoning salt 2 1/3 cups seasoned corn bread stuffing mix (I used Stove Top) cooking spray Marinade: In a medium bowl combine buttermilk, mustard, onion, basil & seasoning salt Place pork cutlets in bowl and cover Marinade in the refrigerator for at least 30 minutes (you can marinade longer if needed) – turning occasionally Cooking: Preheat oven to 425 Prepare baking dish with cooking spray Place stuffing mix in a food processor and process until finely crushed Pour stuffing mix into pie dish Remove pork from marinade and place into stuffing mix Discard marinade Press stuffing mix onto both sides of the pork and place pork into prepared baking dish Bake for 12 minutes or until done

CREAMY BURRITO CASSEROLE

CREAMY BURRITO CASSEROLE 1 lb ground beef or 1 lb ground turkey 1/2 medium yellow onion, chopped 1 (1 1/4 ounce) package taco seasoning 6 large flour tortillas 1 (16 ounce) can refried beans 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese 1 (10 3/4 ounce) can cream of mushroom soup 4 ounces sour cream hot sauce, if desired to spice it up Brown ground meat/turkey & onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. You could put some hot sauce on this now. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's Crockpot Chicken 4-6 chicken breast 1 btl Sweet Baby Ray's sauce 1/4 c vinegar 1 tsp red pepper flakes 1/4 c brown sugar 1 tsp garlic powder Mix everything but chicken Place chicken in crockpot (frozen is ok) Pour sauce mixture over chicken Cook on low 4-6 hours

S'MORES BARS

S'MORES BARS 1/2 cup (4 ounces) salted butter or margarine, softened 3/4 cup sugar 1 large egg 1 teaspoon vanilla extract 1-1/3 cups all-purpose flour 3/4 cup graham cracker crumbs 1 teaspoon baking powder 1/4 teaspoon salt 4 (1.55 oz. each) Milk Chocolate Bars 1 cup marshmallow creme Heat oven to 350°F. Grease 8-inch square baking pan Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, stirring until blended. Press half of dough into prepared pan. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars

Potato Pancakes

Potato Pancakes 8 cups (loosely packed) frozen shredded potatoes 4 eggs, lightly beaten 1/2 cup flour 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper Vegetable oil for frying Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible. Heat 1 inch of vegetable oil in a large skillet, and use a 1/4 cup measure to scoop three piles of potato mixture into hot oil. Let fry on medium-high heat about until golden brown, about 3 minutes. Turn cakes and press down with a spatula, flattening them as much as possible. Fry until golden brown, and remove onto paper towels. Repeat with remaining potato mixture. Serve pancakes immediately, or store refrigerated until ready to serve, and reheat in a 350 degrees F oven for 10 minutes. dont forget the toppings

MOONPIE BANANA PUDDING

MOONPIE BANANA PUDDING 1 (8 ounce) package cream cheese, softened at room temperature 1 (14 ounce) can sweetened condensed milk (not evaporated milk) MIX TOGETHER 2 cups milk 1 (5.1 ounce) box instant vanilla pudding (or a small box each of vanilla and banana) MIX TOGETHER 6 Original or Double-Decker Moon Pies, cut into squares or wedges 6 bananas, sliced 1 (8 ounce) Cool Whip, thawed or equal amount of whipped cream Once you have the ingredients, you really can't miss putting them all together. Favorite bowl,layer some pudding an cream cheese mix then moonpie,then bananas,,,,keep layering and top with cool whip,,,YUMMO

Beef Enchilada Casserole

Beef Enchilada Casserole 2 pounds of ground beef 2 (8 ounce) cans of tomato sauce 1 (11 ounce) can of Mexicorn/Fiesta Corn, drained 1 (10 ounce) can of enchilada sauce 1-1/2 teaspoons of chili powder 1/2 teaspoon of dried oregano 1/2 teaspoon of salt 1/4 teaspoon of freshly cracked black pepper About 16 corn tortillas 2 cups of shredded cheddar cheese Preheat oven to 375 degrees F. Cook ground beef until browned, breaking up the meat as you go . Drain off excess fat, if needed, and return to skillet. Add the tomato sauce, corn, enchilada sauce, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally. Meanwhile, prepare a 9 x 13 inch baking dish with non-stick spray. Place enough tortillas to cover the bottom of the pan and overlap, with some extending up the sides of the dish. Place 1/2 of the meat mixture on top of the tortillas and layer with 1/2 of the cheese. Add another layer of tortillas, then meat and sprinkle with the other half of the cheese. Loosely tent with aluminum foil and bake at 375 degrees F for 10 minutes covered. Remove the foil and bake an additional 5 minutes. Remove and let sit for a few minutes before cutting.

White Chocolate & Peanut Butter Popcorn Mix

White Chocolate & Peanut Butter Popcorn Mix 12 cups popcorn 1 cup cocktail peanuts salted 1 1/2 cups M&Ms 14 oz white candy wafers the discs in the candy making aisle of the store 2 Tablespoons creamy peanut butter Put the popcorn, peanuts and M&Ms in a large bowl. In another bowl, melt the wafers/discs and peanut butter together in microwave. I microwave for 1 minute and stir. Then micro for 30 seconds at a time, stirring after each 30-second interval, until melted. Pour the melted stuff over the popcorn mixture. Stir gently to coat. Spread on waxed paper or parchment paper to harden. If you're hurry, put it in the fridge so it hardens faster. Break into pieces.

Hot Buttered O's

Hot Buttered O's 1/4 cup butter 4 cups Cheerios cereal 1/2 teaspoon salt Melt butter in a skillet over low heat. Add the cereal and cook, stirring, until well coated and heated, about 2 to 3 minutes. Sprinkle with salt. Serve warm or cool. Can add 1 cup peanuts before serving if desired.

Easy Mushrooms in Foil

Easy Mushrooms in Foil 1 pound sliced mushrooms, any type 5 cloves garlic, sliced 2 tablespoons butter, cut in pieces Salt and pepper to taste Place mushrooms, garlic and butter on a large piece of foil. Wrap ingredients well and place on grill for about 10 - 15 minutes (depending how hot the grill is and where they are placed), until mushrooms are tender. Add salt and pepper to taste before serving. This is good to grill along with steak at the same time or other food items.

Spaghetti Goulash

Spaghetti Goulash 1 package (16 ounces) thin spaghetti, broken in half 3/4 pound ground beef 3/4 pound Jimmy Dean® Premium Pork Sausage Roll 1 medium green pepper, chopped 1 medium onion, chopped 2 cans (14-1/2 ounces each) diced tomatoes 1 bottle (12 ounces) chili sauce 1 can (8 ounces) mushroom stems and pieces, drained 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded cheddar cheese, divided Cook spaghetti according to package directions; drain. In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Add the tomatoes; cover and simmer for 45 minutes. Remove from heat; stir in the chili sauce, mushrooms, Worcestershire sauce, salt, pepper and spaghetti. Transfer to a greased 4-qt. baking dish or two greased 2-qt. baking dishes. Sprinkle with cheese. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 12-16 servings.

Kids Favorite Macaroni

Kids Favorite Macaroni 1 pkg. Kraft macaroni and cheese 6 hot dogs, sliced lengthwise 1 C. crushed potato chips Prepare mac and cheese as pkg. directs. In 8 x 8 inch square pan, pour macaroni and cheese mixture. Slice hotdogs in half lengthwise and arrange on top of macaroni. Top with potato chips and bake in 375 oven for 20 minutes.

Honey Hoisin Pork Chops

Honey Hoisin Pork Chops Makes 8 servings 1/4 cup oyster sauce 3 tablespoons Dijon mustard 3 tablespoons hoisin sauce 2 tablespoons grated fresh ginger 3 tablespoons honey, or to taste 1 1/2 tablespoons soy sauce 2 bunches green onions, cut into 2 inch pieces 8 pork chops 1 1/2 teaspoons cornstarch, or as desired 1 tablespoon water Salt and ground black pepper to taste Preheat oven to 400 degrees F. Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely. Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking. Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes. Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.

Banana Cranberry Bread

Banana Cranberry Bread 2 1/2 cups white sugar 1 cup shortening 3 eggs 3 mashed bananas 1 cup cranberry sauce 1/2 cup milk 1 teaspoon vanilla extract 4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped walnuts Preheat oven to 350 degrees. Lightly grease two 9 x 5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

Sweet and Sour Chicken

Sweet and Sour Chicken 1 bag of instant rice 2 T corn oil 1 medium red bell pepper - chopped 1 - 8 ounce can water chestnuts -drained 1 package frozen snow pea pods - 6 ounces 2 cups cooked chicken - cubed 1 - 8 ounce can pineapple bits - drained 1 - 10 ounce bottle sweet and sour sauce 1 T soy sauce Rice noodles Prepare rice according to instructions. Heat oil in a large skilled over high heat, add red bell peppers and water chestnuts. Stir and cook until water chestnuts are lightly browned. Add snow peas, chicken and pineapple and stir-fry to 2 minutes. Add sweet and sour sauce and stir fry until the mixture is hot. Serve over hot prepared rice. Add rice noodles if desired.

Avocado and Cream Cheese Dip

Avocado and Cream Cheese Dip 1 c. mashed avocado 1 (8 oz.) pkg. cream cheese 3 tbsp. lemon juice 1 tsp. finely chopped onion 1 tsp. salt Dash of Worcestershire sauce Potato chips Gradually add the avocado to the cream cheese, blending until smooth. Add the lemon juice, onion, salt and Worcestershire sauce. Mix well.

Caramel Apple Empanadas

Caramel Apple Empanadas 12 frozen dinner rolls, thawed to room temperature 10 caramels, cut into 6 pieces each 1/3 cup flour 2 cups peeled, chopped Granny Smith apples 1/4 cup chopped pecans 1/2 cup caramel ice cream topping 1/2 tablespoon lemon juice melted butter cinnamon/sugar or powdered sugar, if desired Spray counter lightly with non-stick cooking spray. Flatten each roll into a 4-5 inch circle. Cover with plastic wrap and let rest while preparing filling. In a medium bowl, combine caramels, flour, apples, pecans, ice cream topping and lemon juice. Remove wrap from dough and place 1-2 tablespoons of filling on each dough circle. Brush edges of dough with milk and fold in half. Seal edges with a fork. Place on a sprayed baking sheet and bake at 350°F 12-15 minutes. Remove from oven and cool slightly. Brush with melted butter and sprinkle with cinnamon/sugar or powdered sugar, if desired.

Magic in the Middle

Magic in the Middle Chocolate Dough: 1 1/2 cups All-Purpose Flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar (plus extra for dredging) 1/2 cup brown sugar 1/2 cup unsalted butter, softened 1/4 cup smooth peanut butter 1 teaspoon vanilla extract 1 large egg Peanut butter filling: 3/4 cup peanut butter, crunchy or smooth, your choice 3/4 cup confectioners' sugar Preheat oven to 375 degrees; lightly grease two baking sheets. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well. To make the filling: In a small bowl, stir together the peanut butter and confectioners' sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

Crock Pot Chicken, Gravy, and Stuffing

Crock Pot Chicken, Gravy, and Stuffing 4 boneless skinless chicken breasts salt pepper 1 cup chicken broth 4 -6 slices swiss cheese 1 (10 1/2 ounce) can cream of chicken soup 1 (10 1/2 ounce) can cream of mushroom soup 1/4 cup milk 2 cups Pepperidge Farm Herb Stuffing 1/2 cup butter, Melted Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6 hours or high for 3.

Herb Peasant Bread

Herb Peasant Bread 1/2 cup chopped onion 3 tablespoons butter 1 cup warm milk (110° to 115°) plus 2 tablespoons warm milk (110° to 115°) 1 tablespoon sugar 1-1/2 teaspoons salt 1/2 teaspoon dill weed 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary, crushed 1 package (1/4 ounce) active dry yeast 3 to 3-1/2 cups all-purpose flour Melted butter In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.

Salisbury Steak

Salisbury Steak 1 10.5 ounce can condensed French onion soup 1 1/2 pounds ground beef 1/2 cup dry bread crumbs 1 egg 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 tablespoon all-purpose flour 1/4 cup ketchup 1/4 cup water 1 tablespoon Worcestershire sauce 1/2 teaspoon mustard powder In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Pineapple Sour Cream Pudding Cake

Pineapple Sour Cream Pudding Cake 1 (8 ounce) can crushed pineapple in juice 1/2 teaspoon baking soda 1 (18 ounce) package yellow cake mix 1 (7 ounce) package Jell-O instant pistachio pudding mix or 1 (7 ounce) package instant pineapple pudding or 1 (7 ounce) package vanilla flavor instant pudding and pie filling mix 4 eggs 1 cup sour cream 1/4 cup oil In a small bowl,combine pineapple with the juice and the baking soda; mix well. In a large mixing bowl, combine remaining ingredients; stir in pineapple. Blend, then beat at medium speed of an electric mixer for 2 minutes. Pour into a greased and floured 10-inch Bundt or tube pan. Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched. Cool in pan about 15 minutes. Remove from pan and finish cooling on wire rack. Dust with powdered sugar.

Zucchini Boats

Zucchini Boats 4 med. Zucchini 1 lb ground beef 1 medium onion, chopped ½ cup chopped sweet peppers ½ cup celery diced 1 clove garlic, minced 1 egg, slightly beaten ½ cup fine Italian bread crumbs 1 tsp. Worcestershire sauce ¼ tsp thyme Pepper to taste A cup or so Tomato or spaghetti sauce ¼ cup Mozzarella cheese per boat Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much. Brown meat, onion and garlic in skillet pan in Tbsp olive oil until no longer pink. Drain browned meat; add celery, sweet peppers, bread crumbs, egg, basil, oregano, pepper, Worcestershire and tomato or spaghetti sauce. Fill up boats with meat mixture and arrange in baking dish. Top with Cheese. Bake at 325 F. degrees for 50 to 60 minutes, or until squash is tender. Makes 8 boats. Variation: Use ½ lb ground pork sausage and ½ lb ground round….or 1 lb ground turkey in place of 1 lb ground round. Use ½ cup stale bread soaked in milk and drained or crushed saltine crackers instead of cracker crumbs.

Raspberry Swirl Frozen Dessert

Raspberry Swirl Frozen Dessert 2/3 cup graham cracker crumbs 2 tablespoons butter, melted 5 teaspoons sugar FILLING: 3 large eggs, separated 1/4 cup plus 1 tablespoon water, divided 1 cup sugar, divided 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1 package (8 ounces) reduced-fat cream cheese 1-1/2 cups reduced-fat whipped topping 1 package (10 ounces) frozen sweetened raspberries, thawed In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes. Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside. In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form. In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside. Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries. Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield:12 servings NOTE: YOU CAN USE ANY FRUIT YOU WANT,I love it with strawberries

Cinnamon Toast

Cinnamon Toast 8 slices Bread 1 stick Salted Butter, Softened ½ cup Sugar (more To Taste) 1½ teaspoons Ground Cinnamon 1 teaspoon Vanilla Extract (more To Taste) ¼ teaspoons Ground Nutmeg (optional) Preheat oven to 350 degrees. Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine. Spread on slices of bread, completely covering the surface all the way to the edges. Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn!

POOR MAN'S PEPPER STEAK

POOR MAN'S PEPPER STEAK 2 lbs. ground chuck 4 beef bouillon cubes 4 green peppers, sliced in strips 1 14 oz. can fancy Chinese vegetables, drained 3 tsp. cornstarch 1/2 c. soy sauce 2 c. hot water 5 med. onions, quartered 1 4 oz. can mushrooms, drained Pepper to taste 4 c. cooked rice Brown meat in pan. Add soy sauce, bouillon cubes and water, let simmer about 5 to 10 minutes while cooking rice. Add green peppers and onions. Cook until they start to soften. Stir in Chinese vegetables, mushrooms and pepper and heat through. Just before serving, stir in cornstarch to thicken. Serve over rice.

Shrimp Artichoke Pizza

Shrimp Artichoke Pizza 1 cup Pizza Sauce 1 12-inch pizza crust, pre-baked 1-1/2 cups shredded mozzarella cheese, divided 1/2 lb. medium shrimp, cooked 3/4 cup artichoke hearts drained and sliced 1/2 cup sliced red bell pepper 2 Tbsp. chopped fresh parsley Heat oven to 450°F. Place crust on baking sheet. Spread pizza sauce over crust to within 1 inch of edge. Sprinkle with half of cheese; top with shrimp, artichoke hearts, bell pepper and remaining cheese. Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Sprinkle with parsley.

Braised Chicken Thighs with Tomatoes and Garlic

Braised Chicken Thighs with Tomatoes and Garlic 8 pieces chicken thighs, or legs or both Salt and black pepper to taste 3 tablespoons extra virgin olive oil 1 tablespoon butter 1/2 cup red wine 1 (28 ounce) can Diced Tomatoes in rich tomato juice 1 (28 ounce) can Peeled Plum Italian Style Tomatoes 3 tablespoons Tomato Paste 1 teaspoon nutmeg Fresh herbs of choice, basil, thyme, parsley, sage, rosemary, chopped 8 garlic cloves, roughly chopped 1 medium onion, sliced Pasta of choice, or rice for serving, cooked and drained 1/4 cup grated Parmesan cheese Preheat oven to 400o F. Salt and pepper chicken thighs. Heat ovenproof skillet or Dutch oven over medium-high heat. Add oil and butter. When mixture is hot add the chicken. Brown on all sides, about 2 minutes. Remove chicken from pan. Pour wine into skillet, scraping the bottom of the pan to loosen bits; cook for 1 minute. Add diced tomatoes, peeled plum tomatoes and tomato paste; stir to combine. Bring sauce to a boil; then turn off heat. Add nutmeg, fresh herbs of choice, garlic cloves, onion and chicken. Put lid on skillet and cook in oven for 1 hour. Remove from oven and allow to sit on counter with lid on while you prepare pasta. Place prepared pasta into a large serving bowl. Remove lid and check sauce. If sauce is too thin, remove chicken from pot and boil the sauce for 5 or 10 minutes so it will thicken. To serve, pour sauce over pasta, then arrange chicken over the top. Sprinkle with cheese and serve with crusty Italian bread.

Pastrami Jerky

Pastrami Jerky 3 lbs flank steak, brisket or eye-round 1/2 cup soy sauce 1/4 cup brown sugar 1/2 cup Worcestershire sauce 1/2 tbsp pureed garlic 2 tbsp cracked pepper 2 tbsp coriander seed Step One Using a very sharp knife, cut each piece of meat into thin strips 1/4 - 1/2 inch thick. Step Two Combine all ingredients (reserve cracked pepper and coriander seed for later) in a large ziplock bag. Step Three Add the sliced meat and marinate in the fridge overnight. Step Four Remove the meat from the refrigerator and let it come to room temperature. Step Five Pre-heat oven to 180°F and place a sheet tray at the bottom of the oven. Spray oven racks with nonstick cooking spray. Step Six Remove the strips of meat from the marinade and arrange side-by-side across the racks, leaving room between each strip. Lightly sprinkle the strips of meat with the reserved cracked pepper and coriander until coated. The more you use, the spicier it will be. Step Seven Leave the oven open a crack to maintain temperature and cook until completely dry. This will take anywhere from two to four hours, depending on how dry or chewy you like your jerky. The jerky is ready when the color looks right and it gently pulls apart and does not snap.

Crispy Baked Cream Cheese Jalapeno Wontons

Crispy Baked Cream Cheese Jalapeno Wontons 1 jalapeno, chopped 4-ounces light cream cheese 10 wonton wrappers 1 egg 1 tablespoon water Preheat oven to 400. Use a fork to mix together the jalapeno and cream cheese.Dip your finger in water, and trace the edges of the wonton wrapper (this will help it stick together, just like with pot stickers).Put a half tablespoon of filling in the middle, spreading it out just a bit so it’s not one big mound, because that will make folding tricky.After all your wrappers have a dollop of the enticing cream cheese filling, you have some decisions to make regarding folding. These are the two I liked the best: Triangle: The old standard. Simply fold the wonton once, corner-to-corner, pressing out any air bubbles as you go . Flower Bud: My favorite. After creating a triangle, fold the long side of the triangle over towards the point……and then bring together the two ends above the middle of the wonton, using wet fingers to press and once your wontons are folded, whisk together one egg and one tablespoon of water in a small cup. Lightly coat the wontons using a pastry brush (or a dipped paper towel, but be GENTLE). This will help give the little guys a golden, crunchy tan. Place on a greased/parchment-covered baking sheet, and bake for 10-12 minutes.

Crockpot Chicken Adobo

Crockpot Chicken Adobo 1 tsp. olive oil 2 shallots, minced 6 cloves of garlic, minced 3 tbsp. dark brown sugar 1/2 tsp. ground black pepper 1/4 tsp. cayenne pepper 2 bay leaves 1/2 cup chicken stock 1/2 cup low-sodium soy sauce 1/4 cup apple cider vinegar 2 pounds chicken thighs, excess fat removed Rub the olive oil around the inside of your slow cooker then throw in your shallots, garlic, brown sugar, pepper, cayenne and bay leaves. Then pour in your chicken stock, soy sauce, and apple cider vinegar. Stir everything together with a spoon to make sure everything is distributed evenly. Add in your chicken thighs and use the spoon to spoon some of the sauce on top so it's coated. Or you can just push the thighs down into the liquid. Cook on low for 6 hours. Line a baking sheet with aluminum foil and set aside. When your chicken is done, remove it from the crockpot insert and place it on the prepared baking sheet. With oven mitts, lift out the insert and strain the sauce into a pot (using a large mesh strainer to catch the bits of garlic and shallots, etc) and let the sauce cook down for about 20 minutes. It should start to thicken up. If it's not thickening up as quickly as you'd like, you can add in a bit of cornstarch and water mixture and it'll thicken right up! Using a brush, brush the sauce on the chicken, coating it well, then put the chicken in the oven and broil it on high for about 3-5 minutes. Remove from oven and serve with white rice or whatever else you prefer. There will be extra sauce left so you can coat your chicken & rice in more sauce.

Mushroom Pork Chops

Mushroom Pork Chops 4 servings 4 pork chops salt and pepper (to taste) 1 pinch garlic powder, or to taste 1 onion, chopped 1/2 pound fresh mushrooms, sliced 1 (10.75 ounce) can condensed cream of mushroom soup Season pork chops with salt, pepper, and garlic powder to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

ELEPHANT TURDS

ELEPHANT TURDS 1 package frozen puff pastry, thawed 1/2 c. sugar 2 tsp. ground cinnamon On a lightly floured surface, roll one sheet of puff pastry into an 11 x 8 inch rectangle. Combine sugar and cinnamon; sprinkle half of the mixture over pastry. Working from the short sides, roll up dough jelly roll style toward the center. With a sharp knife, cut the roll into 1/2 inch slices. Place on parchment paper-lined baking sheets. Repeat with remaining pastry and sugar mixture. Bake at 375 degrees for 12-15 minutes or until crisp and golden brown. Remove from pans to wire racks.

Chicken Alfredo Pot Pie

Chicken Alfredo Pot Pie 2 cans refrigerated crescent rolls 1 jar alfredo sauce 2 cups chopped cooked chicken breast 2-3 cups broccoli 1/2 - 1 cup grated parmesan cheese Dried basil and dried parsley - for garnish, if desired Spray a 9” x 13” baking dish with nonstick cooking spray. Unroll one package of crescent rolls and lay flat in bottom of baking dish. Do not worry about sealing edges...Boil broccoli until tender, drain well. Scatter broccoli over the top of the crescent rolls. Scatter chopped chicken breast over this. Now drizzle with the bottle of alfredo sauce, distributing evenly until gone. Sprinkle generously with parmesan cheese to your liking. Unroll remaining package of crescent rolls. Arrange loosely on top of the broccoli, chicken, alfredo, parmesan mixture. Now, sprinkle generously (again) with parmesan to your liking. Garnish top of cheese with dried basil and parsley. Bake at 350° for about 20-35 minutes, or until rolls are flaky and browned and alfredo is bubbling. Let stand a few minutes before cutting and serving.

Fairy Cake 1900's

Fairy Cake 1900's 4 eggs, separated 1 teaspoon almond extract 1/2 teaspoon vanilla extract 1 1/2 cups sugar 1 1/2 cups flour Pinch salt Preheat oven to 325 degrees. Butter and flour 1 large angel food cake pans. Beat egg yolks on high speed with 7 tablespoons cold water, vanilla and almond extracts for 2-3 minutes, or until light. Add sugar and mix on medium-high another 2 minutes. Add flour and mix on medium-high another 2 minutes. Set aside. In a separate bowl beat egg whites until stiff peaks form. Fold egg whites into egg yolk mixture, a little at a time to be careful to not deflate the batter. Scrape into prepared pan. Bake for 40-50 minutes or until golden and the cake springs back just slightly when pressed. Cool upside down in pan on a wire rack. Cook to room temperature. Serve with berries and whipped cream.

BANANA BREAD BROWNIES

BANANA BREAD BROWNIES 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Mozzarella Skillet Spaghetti

Mozzarella Skillet Spaghetti 1 lb lean ground beef 1 garlic clove, minced 2 cups sliced mushrooms 1 cup chopped onion 1 cup chopped green bell pepper 1 28 oz can tomatoes, undrained 1 cup water 12 oz broken spaghetti 1 1/2 tsp Italian seasoning 1 tbsp balsamic vinegar or Red wine vinegar 1 Pinch of salt 2 cups light shredded Mozzarella cheese 1/4 cup light grated Parmesan cheese Chopped fresh basil, (optional) In a large skillet sauté beef over medium-high heat, breaking it up with a spoon; drain off any fat. Add garlic, mushrooms, onion, green bell pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened. Stir in diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until pasta is tender. Stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).

Blueberry Buttermilk Biscuits

Blueberry Buttermilk Biscuits Makes 12 to 15 biscuits. 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/2 cup granulated sugar 1 teaspoon grated orange rind 1/3 cup shortening 1 egg, beaten 3/4 cup buttermilk 1/2 cup fresh or frozen blueberries 3 tablespoons melted butter or margarine 3 tablespoons granulated sugar 1/8 teaspoon cinnamon Dash of nutmeg In medium bowl, mix flour, baking powder, baking soda, salt, sugar and orange rind together. Using a pastry cutter or two knives, cut the shortening into the flour mixture until it resembles coarse meal. In small bowl lightly beat egg with fork. Add the buttermilk to the beaten egg, then add it to the flour mixture. Using a fork, stir until just moistened. Add the blueberries. Stir gently just to mix. Turn dough out onto floured surface or cloth and gently knead 3 or 4 times. Roll out to 1/2-inch thickness. Cut with biscuit cutter or into desired shapes. Place on lightly greased cookie sheet and bake at 400 degrees F for 15 minutes or until golden. Mix butter with sugar, cinnamon and nutmeg and brush onto tops of biscuits as they come from the oven.

Chocolate Chip Cheesecake Bars

Chocolate Chip Cheesecake Bars 1 cup shortening 1 cup brown sugar 1/2 cup sugar 1 teaspoon vanilla extract 3 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups semisweet chocolate chips 2 (8 ounce) packages cream cheese 1/4 cup sugar 2 eggs 1 cup chopped pecans Grease a 9x13 inch pan. In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside. In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs. Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Bake at 350 for 45 minutes in preheated oven. Allow to cool before cutting into bars.

Velveeta Tex Mex Grilled Cheese

Velveeta Tex Mex Grilled Cheese 1 lb ground beef 1 packet taco seasoning 1/2 c. salsa 12 slices bread 1 Tbsp Butter 1 lb Velveeta Brown ground beef in medium sized skillet. Drain fat. Mix in taco seasoning and prepare according to package directions. Add salsa. Butter one side of each slice of bread. Cut Velveeta into 6 pieces. In a large skillet place two pieces of bread, buttered side down. Top each piece of bread with one slice of Velveeta. On top of Velveeta spoon 1/6 of hamburger mixture. Place another piece of bread on top of beef with the buttered side up. Cook over medium heat until bread is golden brown. Flip sandwich and repeat on other side. Repeat until all sandwiches have been made. 6 servings

No Bake Peanut Butter Bars

No Bake Peanut Butter Bars 1 cup peanut butter 1 cup honey 3 cups old fashioned oatmeal Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency. Mix in oats and stir. Press into a 8 x 8 inch pan. Cover and let set overnight.

Hotdog chili casserole

Hotdog chili casserole 2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy) 1 (16 oz) package beef frankfurters (I prefer Ball Park) 10 (8 inch) flour tortillas (the fajita sized ones) 1 (8 oz) package Cheddar cheese, shredded Preheat oven to 425 degrees Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.

PASTA WITH CHICKEN AND ARTICHOKES

PASTA WITH CHICKEN AND ARTICHOKES 4 boneless chicken breast halves, cut into chunks 2 tbsp. olive oil 2 cloves garlic, minced 1 (28 oz.) can plum tomatoes 1 can tomato paste 1/2 can water or wine 1 tsp. Italian season (or to taste) 1 can artichoke hearts Pasta of choice Parmesan cheese Heat oil in a saute pan. Add garlic and saute a few minutes; add chicken and cook just until chicken turns white. Set aside in a saucepan. Combine tomatoes, drained slightly and coarsely chopped, with tomato paste and water or wine. Add seasoning. Simmer 30-45 minutes. Add chicken and simmer an additional 20-30 minutes. Drain artichoke hearts and cut in half or quarter. Add to sauce and heat through. Serve over pasta and sprinkle with cheese. Sauce can be made early in day and reheated.

BUTTERSCOTCH CASHEW POPCORN

BUTTERSCOTCH CASHEW POPCORN (SOOOO Good!) 1/2 cup popcorn 1 cup brown sugar, packed 1/2 cup corn syrup 1/2 cup butter 1/4 cup butterscotch chips 1 teaspoon butterscotch schnapps 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups cashews Heat oven to 250F degrees. Grease parchment paper on a 14x10" cookie sheet pan. Pop the popcorn. Put nuts and popcorn in a very large bowl or stock pot. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, buttershots, baking soda and salt until blended and smooth. Working quickly pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 30 minutes. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in zip lock bags in cool dry place up to 2 weeks if it last that long.

Philly Cheese steak Sloppy Joes

Philly Cheese steak Sloppy Joes 1 lb ground beef 1 small sweet onion chopped 1 green bell pepper seeded and chopped 1/4 cup steak sauce (like A1) 1 cup beef broth provolone cheese buns Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken. I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Rotel Chicken Pasta

Rotel Chicken Pasta 2 chicken breast (cooked) 1 box of bowtie pasta 1 can of chicken broth 1 can Rotel 1 can cream of mushroom soup 1/2 block of Velveeta 1 cup shredded cheese Cook chicken as stated above (cut into cubes) and set it aside. Cover pasta with water and microwave for about 12 minutes. Drain; add in chicken and all other ingredients. Stir. Microwave for another 10-12 minutes.

Country Chicken Casserole

Country Chicken Casserole 2 lbs potatoes, cubed – not peeled, boiled and mashed 1 cup sour cream 1 cup shredded, cheddar cheese 1 28.8 oz. can french-fried onions 1 tsp. salt Combine ingredients and spread into the bottom of a 9X13 dish or comparable oval baking dish. Preheat oven to 375 degrees. 4 boneless, skinless chicken breasts – cooked and cubed 1 20-oz. can cream of mushroom soup 1 10 oz. bag frozen, mixed vegetables – thawed and drained 1 tsp. ground mustard 1/4 tsp. garlic powder 1/2 tsp. pepper Combine ingredients and spread over potato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in oven for 30 minutes until cheese is melted and bubbly

Rotel Chicken Mexican Casserole

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

Coconut Butter Cookies

Coconut Butter Cookies 3 1/2 cup all purpose flour 2 cups sugar 2 cups butter softened 1 tbsp. baking powder 1 tsp. vanilla 1 cup sweetened flaked coconut Combine all ingredients except coconut in a mixing bowl. Beat until well blended. Stir in coconut. Form 2 logs 12x2 inches wrap and refrigerate for 2 hours. Cut into 1/4 inch slices place on a ungreased baking pan. Bake at 350 for 11 minutes.

Quick Pineapple Pie

Quick Pineapple Pie Juice of one lemon 1 can sweetened condensed milk 20 ounce can crushed pineapple with juice 16 ounce cool whip 2 graham cracker crusts,I also use nilla wafers to make a crust Mix condensed milk and non-dairy whipped topping together. Add the juice of one lemon and the pineapple Pour into 2 graham cracker crusts. Freeze overnight. Take pies out of freezer 30 to 45 minutes before serving.

Pea Salad

Pea Salad 1 (15 ounce) green peas, frozen thawed or can drained 4 ounces Cheddar cheese, shredded 1/2 cup finely chopped purple onion 1 tablespoon sugar 1/4 cup mayo 4 slices bacon fried crisp crumbled Combine all ingredients together mix well. Chill 2 hours before serving.

HAWAIIAN DREAM CAKE

HAWAIIAN DREAM CAKE 1 package yellow cake mix 1 (20 oz.) can crushed pineapple, drained, reserve juice 1 8-ounce package cream cheese (neufchatel cheese) 1 (3-oz.) pkg. instant vanilla pudding 1 cup cold milk 1 (9-ounce) container cool whip Nuts and coconut Prepare cake mix according to package directions, using the reserved pineapple juice and water for the liquid called for in the directions. Bake at 350° F. for about 35 minutes in a greased and floured 15 x 10 x 1 inch jelly roll (I used a 9-/12 x 13 pan). Cool in pan, set aside. In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread over top of cake. Cover with whipped topping and sprinkle with nuts and coconut. Refrigerate.

THE BEST MEXICAN BEEF CASSEROLE EVER

THE BEST MEXICAN BEEF CASSEROLE EVER 1 lb extra lean ground beef 1 medium onion chopped 1 can kernel corn drained 1 can black beans rinsed and drained 1 pkg taco seasonings mix 8 to 12 corn tortillas 3/4 cup nonfat sour cream 2 cans rotel tomatoes with green chiles drained 1/3 cup Mexican blend or taco cheese shredded Sliced jalapeno peppers Brown ground beef and onions together for about 10 to 12 minutes, drain. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes. Spray baking dish 2 quart 8x12 inches. Place half of tortillas in bottom. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

Million dollar spaghetti

Million dollar spaghetti 1 box spaghetti noodles 1 lb ground beef 1 jar of your favorite spaghetti sauce 8oz cottage cheese, or ricotta 4oz sour cream 8oz cream cheese Italian seasonings Shredded cheese Parmesan cheese Boil noodles, drain and set aside Brown ground beef, once browned, at some garlic powder and Italian seasonings and jar of sauce. Turn burner down to low and let simmer so mend all flavors together In a bowl, mix cream cheese, sour cream and cottage (or ricotta) cheese together until smooth. Add some Italian seasons Spray a 9x13 baking dish with no stick spray, add half the noodles and cheese mixture. Mix together. Top with remaining noodles. Then top your noodles with the meat/sauce mix Cover with foil and bake at 350 for 20 minutes Remove from over, top with desired amount of Parmesan and shredded cheese, bake uncovered for another 5-10 minutes until cheese is melted

Crockpot Ranch Pork chops

Crockpot Ranch Pork chops package of boneless pork chops 1 can of Cream of Chicken soup 1 packet dry Ranch dressing mix In crockpot layer pork chops, add the cream of chuicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes

Party Taters

Party Taters 4 cups mashed potatoes (about 8 to 10 large) or 4 cups prepared instant potatoes 1 cup (8 ounces) sour cream 1 package (8 ounces) cream cheese, softened 1 teaspoon minced chives 1/4 teaspoon garlic powder 1/2 cup dry bread crumbs 2 tablespoon butter, melted 1/2 cup shredded cheddar cheese In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes. Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.

COCONUT RUM BALLS

COCONUT RUM BALLS 4 c. vanilla wafer crumbs 1 1/4 c. Baker Angel Flake coconut 1 c. finely chopped nuts 1 (14 oz.) can sweetened condensed milk 1/2 c. rum Confectioners' sugar Combine crumbs, coconut, and nuts in bowl. Stir in condensed milk and rum, mixing well. Shape into 1 inch balls and roll in confectioners' sugar to coat or roll in coconut. Cover and store in refrigerator. If you roll in coconut you don't have to roll in sugar. Roll again in sugar, just before serving.

Quick Noodles and Ground Beef Dinner

Quick Noodles and Ground Beef Dinner 1 package (8 ounces) medium egg noodles cooked 1-1/2 pounds ground beef 1 medium onion, chopped 1 can (8 ounces) tomato sauce 1/2 cup water 1 can (11 ounces) Mexicorn, drained 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese In a skillet over medium heat, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and water. Bring to a boil. Reduce heat; cover and cook for 8 minutes. Drain the noodles; add to beef mixture. Stir in the corn, salt and pepper. Sprinkle with cheese; cover and cook until heated through and cheese is melted.

Mexican Trash

Mexican Trash 1 bag Nacho Doritos, crushed. 2C shredded chicken 2C shredded cheese--or more (I always use more!!) 1 Can Cream of chicken soup 1 Can ro'tel tomatoes 1/2C sour cream 1/2C milk 1/2 package taco seasoning (or more if you'd like) Preheat your oven to 350. Spray a 2 quart casserole dish with nonstick spray. Mix together all ingredients BUT Doritos. Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top. Cover with foil and bake for 35 minutes. I usually double the recipe and cook it in a 9x13 pan for 45 minutes, just so we can have leftovers the next day.

Easy Crock Pot Potato Soup

Easy Crock Pot Potato Soup 1 30oz. bag of frozen diced hash browns 1 32 oz box of chicken broth 1 can of cream of chicken soup (10 oz) 1 pkg. cream cheese (8 oz, not fat free) 3 oz bacon bits 1 cup shredded cheddar cheese salt and pepper to taste Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it's ready to serve. Top with cheddar cheese and some additional bacon bits.

Jalapeno Popper Dip

Jalapeno Popper Dip - good for superbowl 2 (8 ounce) packages cream cheese, room temperature 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1/2 cup grated Parmesan 1 (4 ounce) can diced green chilies 1 (4 ounce) can diced jalapenos or 4 fresh seeded jalapenos diced finely (add more if you like it hotter) 1 cup Panko breadcrumbs 1/2 cup grated Parmesan cheese 1/4 cup butter, melted Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish. In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until incorporated. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes or until top is browned and the dip is bubbly. Serve with chips, crackers, or baguette slices.

HAM AND BEANS

HAM AND BEANS 1 pound dry great Northern beans 1/2 pound cooked ham, diced 1 small onion, diced 1/2 cup brown sugar salt and pepper to taste 1/4 teaspoon cayenne pepper 1 tablespoon dried parsley Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans. Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

BLT Macaroni Salad

BLT Macaroni Salad - great for Super Bowl weekend! 1/2 cup mayonnaise 3 tablespoons chili sauce 2 tablespoons lemon juice 1 teaspoon sugar 3 cups elbow macaroni, cooked 1/2 cup tomato, seeded and chopped 2 tablespoons green onions, chopped 3 cups lettuce, shredded 4 slices cooked bacon, crumbled In a large bowl, combine the first four ingredients; mix well. Add the macaroni, tomato and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat

Homemade Butterscotch Pie

Homemade Butterscotch Pie Crust: 1 cup all-purpose flour 1 tablespoon powdered sugar 1/4 teaspoon salt 3 1/2 tablespoons vegetable shortening 3 tablespoons ice water 3/4 teaspoon cider vinegar Filling: 2 tablespoons butter 3/4 cup plus 2 tablespoons packed dark brown sugar 1 cup evaporated fat-free milk, divided 1/3 cup cornstarch 1/8 teaspoon salt 3 large egg yolks 2 cups 2% reduced-fat milk 2 teaspoons vanilla extract 1 1/2 cups frozen fat-free whipped topping, thawed To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, powdered sugar, and 1/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine water and vinegar. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill for 1 hour. Preheat oven to 400°. Slightly overlap 2 (15-inch) sheets of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover with 2 additional (15-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed. Let stand 1 minute. Remove 2 sheets of plastic wrap. Fit dough, plastic wrap side up, into a 9-inch pie plate; remove remaining plastic wrap. Press the dough against bottom and sides of pie plate. Fold edges under, and flute. Freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until pastry edge is lightly browned. Remove pie weights and foil; bake an additional 8 minutes or until done. Cool completely on a wire rack. To prepare filling, melt butter in a large, heavy saucepan over medium heat. Add brown sugar; cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon. Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition. Bring to a boil, stirring constantly; cook 30 seconds. Remove from heat. Combine remaining 3/4 cup evaporated milk, cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk. Heat 2% milk in a small saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Gradually add hot milk to cornstarch mixture, stirring constantly with a wire whisk. Gradually add hot milk mixture to brown sugar mixture, stirring with a whisk. Place mixture in a pan; cook over medium heat 11 minutes or until thick, stirring constantly with a wooden spoon. Cook an additional 2 minutes; remove from heat. Stir in vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally. Remove pan from ice. Spoon mixture into the prepared crust. Cover and refrigerate for 8 hours or overnight. Spread whipped topping evenly over filling just before serving.

Old Coffee Pudding

Old Coffee Pudding 1/4 cup sugar 4 tablespoons all-purpose flour Pinch salt 2 cups cold strong coffee 2 egg yolks, lightly beaten 1 teaspoon vanilla extract 1/2 cup heavy whipping cream, whipped until stiff Additional whipped cream, optional In a saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Serve with whipped cream on top

Nana's Lemon Sugar Cookies

Nana's Lemon Sugar Cookies 1/2 cup butter, softened 1/2 cup butter-flavored shortening 1 cup sugar 1 egg 1 tablespoon milk 2 teaspoons lemon extract 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 3/4 teaspoon salt 1/2 teaspoon baking soda Additional sugar In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool

Pizza Spaghetti Casserole

Pizza Spaghetti Casserole 1 lb. Ground meat (can use turkey) 1 16 oz. box uncooked spaghetti noodles ½ teaspoon salt ½ teaspoon Oregano ½ teaspoon garlic powder ½ Cup Milk 1 Egg 2 ounces sliced pepperoni 1 (26 ounce) jar pasta sauce 1 16 oz. can diced Italian style tomatoes ¼ cup grated parmesan cheese 1 (8 ounce) package shredded Italian cheese blend Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc... Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

Lemon Blueberry Bread

Lemon Blueberry Bread 1/3 cup melted butter 1 cup sugar 3 tablespoons lemon juice 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup milk 2 tablespoons grated lemon zest 1/2 cup chopped walnuts optional 1 cup fresh or frozen blueberries GLAZE 2 tablespoons lemon juice 1 tablespoon butter melted 1 cup confectioners sugar In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes. GLAZE Combine all ingredients mix well. Drizzle over warm bread.

Quick Strawberry Shortcake

Quick Strawberry Shortcake 2/3 cup sugar 1/4 cup shortening 1 egg 1 teaspoon vanilla extract 1/4 teaspoon salt 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup milk Whipped cream 1-1/2 quarts fresh or frozen strawberries, sliced with sugar on them that has set for awhile to get juicy In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream.

Oven Baked MeatBall Sandwiches

Oven Baked MeatBall Sandwiches Sandwich rolls (cut with one side intact) Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs) Pasta Sauce (homemade or jarred) Shredded Mozzarella Cheese Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese. Bake until cheese is melted, hot, and bubbly.

Pineapple Cobbler

Pineapple Cobbler 1 cup all-purpose flour Pinch of salt 1 cup sugar 1 tablespoon baking powder 3/4 cup milk 1 teaspoon vanilla extract 1 stick butter, melted 1 (20 oz.) can pineapple chunks in juice, drained Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter. Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter. Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream,

SWEET GARLIC CHICKEN

SWEET GARLIC CHICKEN 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar 1 tablespoon olive oil additional herbs and spices, as desired,I added a lil soy sauce,black pepper Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Hot Dog Sauce and Hot Dog Slaw

Hot Dog Sauce and Hot Dog Slaw Hot Dog Sauce 1 pound ground beef 1 onion, chopped 1 (15-1/2-ounce) can tomato sauce 2 tablespoons chili powder 1/2 teaspoon cumin 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup water In a large skillet over medium heat, sauté ground beef and onion 6 to 8 minutes or until beef is browned,stirring often. Add remaining ingredients, stirring to combine. Bring mixture to a boil, lower heat, and simmer 7 to 10 minutes, or until heated through and well combined, stirring occasionally. Hot Dog Slaw 1 cup mayonnaise 6 cups cabbage finely chopped(I use food processor) 1 onion finely chopped(food processor) 3 tablespoons sugar 2 tablespoons cider vinegar 1 teaspoon salt Combine all ingredients mix well. Refrigerate for 1 hour before serving.