Hogs in a pretzel blanket

Hogs in a pretzel blanket EVERYTHING BAGEL SEASONING 2 tbsp. poppy seeds 2 tbsp. dried minced onion 2 tbsp. sesame seeds 2 tsp. garlic powder 1 tsp. Coarse salt BAGEL HOT DOGS 1 package puff pastry, thawed 1 package cream cheese, softened 1 package hot dogs 1 1/2 c. water 2 tbsp. baking soda Preheat the oven to 400 degrees F. Make the Everything Bagel Seasoning: Combine all seasonings into a small bowl, stirring until well blended. Set aside. Make the Bagel Hot Dogs: Slice the puff pastry into 1" strips lengthwise. Spread cream cheese along each strip, then roll around a hot dog, covering it from end to end. Set aside. Microwave water until it starts to steam a little, about 1 minute. Pour into a large bowl, stirring in baking soda until dissolved. Dip each hot dog into the baking soda-water mixture, then place on a parchment-lined baking sheet. Liberally sprinkle each hot dog with Everything Bagel seasoning. Bake until the pastry has puffed up and turned a light golden brown, about 10 to 12 min

NO-BAKE PEANUT BUTTER OATMEAL BALLS FOR DOGS

NO-BAKE PEANUT BUTTER OATMEAL BALLS FOR DOGS! 3 cups rolled oats 1 cup peanut butter (all natural, no added salt or sugar) 1/2 cup lowfat milk (you can use coconut milk as well or 1/4 cup chicken broth and 1/4 lowfat milk for added flavor) Mix all together, make the balls according to your dogs size and put in fridge for 2 hours and all done! They stay fresh in fridge for 3 weeks or 4 months in freezer!

Pepperjack Meatloaf Recipe

Pepperjack Meatloaf Recipe 1 egg 1/4 cup chopped onion 1/2 to 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 pounds lean ground beef (90% lean) 1 cup (4 ounces) pepper Jack cheese, divided 1 cup salsa, optional In a large bowl, combine the egg, s , onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.

Smothered Green Beans

Smothered Green Beans 5 (15-oz) cans green beans, drained 1 lb bacon 2/3 cup brown sugar 1/4 cup butter, melted 1/4 cup low-sodium soy sauce 1-1/2 tsp garlic powder Preheat oven to 350 degrees. Pour drained green beans in an un greased 9x13-inch pan. In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans. Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans. Bake for 40 minutes.

MEXICAN COLESLAW

MEXICAN COLESLAW 2 tablespoons mayonnaise 1 tablespoon olive oil 1 tablespoon lime juice 1 teaspoon ground cumin 1/4 teaspoon kosher salt hot sauce, to taste 8-10 ounces finely shredded cabbage, I use angel hair shredded cabbage from produce department 2 tablespoons chopped fresh cilantro, stems removed In a large bowl, add mayonnaise, olive oil, lime juice, cumin, salt, and hot sauce. Whisk together until smooth. Add shredded cabbage and cilantro, and toss to coat. Serve immediately, or store in refrigerator for a few hours before enjoying

Weeknight Cajun Chicken

Weeknight Cajun Chicken 4 chicken cutlets Cajun spice rub 2 tbsp. butter 1 tbsp. olive oil 1/4 cup chicken broth (or water) Wash your chicken in cold water and thoroughly dry with paper towels. Remove any remaining silver skin on the chicken. Between pieces of plastic wrap, use the tenderizer end of your meat mallet to break down the connective tissue in the cutlet. You can also pound down the thicker end to make the cutlet a bit more even. Once that is done rub a generous amount of the Cajun spice rub over both sides of the chicken and let it sit for a while while you prep the vegetables you will be having along with the chicken. When you are ready to cook set a large skillet that has a cover on your stove top over medium high heat and melt the butter and olive oil in the pan until it sizzles. Add the chicken to the pan and sear on both sides for about 1-2 minutes. Turn the heat down to low, add in the chicken broth or water and cover. Cook gently for about 6-8 minutes more and check that the internal temperature of the chicken is at 165° for safety reasons. The cooking time on the chicken will vary with how thick your cutlets are so adjust up or down by 2 minutes.

Mexican Chicken and Rice

{One Pan} Mexican Chicken and Rice 3 boneless skinless chicken breasts 1/2 large onion - small dice 1 large green bell pepper - medium dice 1 10 oz. can rotelle 1 4.5 oz. can chopped green chilies 1 1/4 cups chicken broth 1/2 cup rice 2 tbsp. olive oil 1 tsp. cumin 2 pinches cayenne pepper granulated garlic onion powder salt pepper Begin by washing the chicken thoroughly under cold water. Remove as much silver skin as possible and any other fatty stuff from the breasts. Take the time to use your meat tenderizer and pound both sides of the chicken. You don't pound them down to thin - just pound enough to help break down the connective tissues. After that season both sides of the chicken (to taste) with salt, black pepper, onion powder and granulated garlic. Chop up your onion and bell pepper. Set a deep skillet over medium high heat and get the oil hot. Turn the heat up to high and place the seasoned breasts in the pan and sear to a very light golden brown on both sides. Takes about 1 1/2 to 2 minutes per side. Remove to a waiting plate. Add the onions and peppers to the pan and over medium heat, stir and soften them a touch. Next add in the rotelle, the green chilies the spices and the rice. Give a stir. Add in the chicken, set the heat to low, cover and simmer for about 40 minutes until the chicken is tender. When the chicken is cooked, remove it to a cutting board and cut on a 45 degree angle

Chicken Shepherds Pie

Chicken Shepherds Pie 1 # chicken cutlets 2-3 cups mashed potatoes 2 cups chicken broth - warmed 1/3 cup half and half or cream 1/2 cup flour 1/2 stick butter + 2-3 tbsp. melted butter for drizzling 1 tbsp. olive oil 1/2 to 1 full bag frozen golden corn (or baby peas or a combination thereof) 1 tsp. Gravy Master 1/4 tsp. dried sage 1/8 tsp. poultry seasoning 1/4 tsp. salt (for the roux) 1/4 tsp. pepper (for the roux) granulated garlic to taste (chicken seasoning) onion powder to taste (chicken seasoning) salt to taste (chicken seasoning) black pepper to taste (chicken seasoning) paprika and dried chives (optional for on top of the potatoes) Cook some potatoes and mash them as you normally do, or take a short cut and use Simply Potatoes Mashed Potatoes if you can find them on sale as I did. In a sauce pot melt the butter. Add the flour to make the roux. Keep whisking and stirring for a few minutes to cook out the raw flour taste. Slowly add in warm broth and keep whisking until you have a smooth consistency. Bring to a boil so you will know how thick the gravy is. Season with salt and pepper, sage and poultry seasoning and the Gravy Master. Mix well. Add in the half and half or cream and whisk to incorporate. The gravy part is done and you can set it aside. In a skillet over medium high heat add in the olive oil. Season the chicken on both sides with salt, pepper, granulated garlic and onion powder to taste. Saute the chicken on both sides quickly over medium or medium high heat for a couple of minutes until light golden brown, but not cooked all the way through. Remove to a waiting plate. In an oven proof casserole dish layer the dish this way: gravy, chicken, gravy, corn, mashed potatoes. ***But do not make the mistake I did and put the cutlets in whole. Slice them in strips or bite size pieces and layer them in the dish.*** Preheat your oven to 375°. Place the casserole dish on a sheet pan lined with foil because that gravy is going to ooze over. Sprinkle some dried chives and paprika on top for a little color and flavor and drizzle the melted butter over the potatoes to help with the browning of the top. Depending on the thickness of the cutlets it will take around 30-35 minutes to bake.

Chicken Fajitas on Crispy Taco Tortillas

Chicken Fajitas on Crispy Taco Tortillas 1/4 tsp. cumin 1/4 tsp. cayenne pepper 1/4 tsp. granulated garlic 3/4 tsp. crushed chicken bouillon cube (about one cube) 1/2 tsp. onion powder 2 tsp. chili powder 1 tsp. kosher salt 1 tbsp. cornstarch 1 tsp. sugar 1 tsp. paprika I crushed the bouillon cube with my meat pounder. Mix all ingredients in a bowl until blended really well and set aside. The other ingredients for the dish: 1 lb. chicken tenderloins 1 small green bell pepper 1 small red bell pepper 1 small orange bell pepper 1 large onion sliced in half moons taco size or regular size tortillas oil (vegetable) for crisping the tortillas olive oil water Wash the chicken in cold water and dry them with paper towels. With a knife remove that yellowish tendon from each piece. Then to increase the amount of chicken, I split each tenderloin in half lengthwise. You can even cut the pieces in half cross wise if you want smaller pieces. Sprinkle a generous amount of the spice rub all over the chicken pieces and set aside. Prep the onion and the peppers. Slice the onion in half moon and separate the pieces and slice the pepper into strips. In a deep non-stick skillet that has a lid, I coated the bottom of the skillet with a little bit of olive oil to help sear the chicken. Over medium high heat, heat the oil and place the chicken pieces in the pan and sear for 1- 1 1/2 minutes on the first side and flip over and cook the other side for another minute or so. Do this in batches as necessary and place the almost cooked chicken on a waiting plate. After the chicken in done, slosh a touch of oil if necessary in the pan and add in the onions and peppers. Stir and cook for a couple of minutes. Add two tablespoons or so of water to the pan, stir and scrap up all of the good bits in the pan. Add the chicken over the vegetables, stir, lid and cook for about 4-6 more minutes until the chicken is cooked through. If you like the vegetables softer, cook more and for firmer, cook less. While the chicken finishes cooking, in another frying pan or skillet add about 1/4 inch vegetable oil to the pan and heat over medium high heat. When the oil is hot carefully place a tortilla in the oil using a set of tongs and press down in the pan. Press any bubbles that form. Fry until golden then flip over and fry the second side. The browning process doesn't take long about 20 seconds. The tortillas should drain on some paper towels. Plate the dish with the crispy tortilla on the bottom and then load the top of it with the fajita mixture. I had some nice juice in the pan, so if you want to eliminate the juice use a slotted spoon to remove the mixture. Depending on appetites you can serve one or two tortillas

Spice for Grilling Vegetables

Spice for Grilling Vegetables 2 tbsp. granulated garlic 2 tbsp. onion powder 1 tsp. ground black pepper 1 tsp. table salt Mix all the spices in a small bowl. Add as much spice to the vegetables as you want and keep the rest in a sealed container. Should last 2 or 3 months. After you have seasoned the vegetables, add about 2 tbsp. of olive oil to the bowl and mix well to coat the vegetables.

Roasted Stuffed Tomatoes

Roasted Stuffed Tomatoes with Bacon and Cheese 6 Roma tomatoes - cut in half 6 strips bacon - cooked crispy and crumbled 1/2 cup grated Monterey Jack cheese 4 oz. cream cheese - softened 1 large clove garlic - finely minced 1 tbsp. Parmesan cheese 1 tbsp. half and half or milk 1/2 tsp. dried dill 1/4 tsp. ground mustard freshly ground black pepper to taste For the topping: 3 tbsp. panko bread crumb (or use regular plain bread crumbs) 2 tbsp. shredded Monterey Jack 1 tbsp. fresh chopped parsley or dried 1 tbsp. Parmesan cheese 1 tsp. granulated garlic Cut your tomatoes in half lengthwise. Remove the seeds and some of the meat to make a small cavity. Lay the de-seeded tomatoes upside down on a piece of paper towel to drain. I used my tiny food processor to crumble the bacon. Add all of the filling ingredients to a bowl and mix well, using the back of the spoon to break down the cream cheese. In another bowl combine all of the topping ingredients. Fill the tomatoes with the cheese mixture then top with as much topping as you like. Baked in a 375° oven for about 15 minutes.

Red Beans and Rice

Red Beans and Rice 1 cup long grain white rice 1 can red kidney beans - with the juice 3/4 cup onion - diced 2/3 cup green bell pepper - diced 1 1/4 cup chicken broth 1/2 tsp. granulated garlic 1/8 tsp. cayenne pepper - more if you like spicier and the heat 1/8 tsp. salt 1/8 tsp. black pepper 1 tbsp. butter In a sauce pot over medium low heat, melt the butter. Add in the onions and peppers and saute until softened. About 4-5 minutes. Add in the cup of rice and dried spices, stir to coat in the mixture. Add in the can of beans with their liquid along with the chicken broth. Mix well. Cover and bring the whole mixture up to bubbling on the edges. Turn the heat down to a simmer. Simmer for about 20-25 minutes until most all of the liquid is absorbed.

Caramelized Pineapple Dessert

Caramelized Pineapple Dessert 1/2 stick butter 3 tbsp. light brown sugar pineapple, peeled, sliced in 1/2 inch circles then cut in triangles (remove the hard core from each slice) whipped cream for topping In a skillet over medium heat, melt the butter and brown sugar. Stir well until the brown sugar dissolves then add in the pineapple, stirring to coat. Cook for a few minutes to allow some of the pineapples natural juices to come out, then remove from the heat. Cut the angel food cupcake in half and top with the caramelized pineapple and sauce then add a nice dollop of whipped cream. Heavenly, sweet and so Yummmmmy

Chocolate Pecan and Coconut Cookies

Chocolate Pecan and Coconut Cookies Sift these ingredients together and keep in a bowl until needed: 1 1/3 cups all purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda With an electric mixer, using high speed cream the butter until pale and fluffy. 4 ounces unsalted butter To the butter add in the sugars and mix on medium speed until blended well. 1/2 cup of light brown sugar 1/2 cup regular granulated sugar Then to the butter and sugar add in the egg and vanilla and mix on low speed. Scrape the sides of the bowl with a spatula to make sure it all gets incorporated. 1 large egg 1 tsp. vanilla Add in the flour mixture (above) a little at a time on low speed until blended. Scrape the bowl to incorporate all ingredients. Last step is to add the following ingredients and mix until they are blended in with the batter: 1 cup coarsely chopped nuts (pecans, walnuts or macadamia nuts) 1 cup semi sweet chocolate bits 1/2 cup shredded coconut With a small scoop, or spoon drop the dough on to a cookie sheet. Space them about 2 inches apart. Bake on a cookie sheet in a preheated 350 degree oven for about 13-15 minutes. They should be nice and golden brown around the edges.

Green Bean and Bacon Salad

Green Bean and Bacon Salad with Vinaigrette 1 lb. green beans - cut in half 4 strips bacon - cooked crisp 1/2 cup olive oil 1/4 cup apple cider vinegar 2 tbsp. onion - small dice 1 tbsp. Dijon mustard 1 tsp. poppy seeds 1/2 tsp. sugar (white, granulated) 1/8 tsp. kosher salt 1/8 tsp. black pepper Cook the bacon until crispy. Drain on paper towels and set aside to cool. Make the vinaigrette by whisking together the oil, vinegar, onion, mustard, poppy seeds, sugar, salt and black pepper. Be sure to whisk well. Prep your green beans. In a large sauce pot bring water up to a boil over high heat. When it comes to a boil add in some salt to taste. Add the cut green beans and cook them el dente. You still want a bit of a bite to them. 5-7 minutes as I described above. Drain in a colander or fine mesh strainer, shaking off the water then add to a large bowl. Take the bacon and crumble it and add to the beans. Toss. Pour the vinaigrette over the beans that are still slightly warm and mix well. Serve at room temperature or cold as a side dish. Keep covered and refrigerate any left overs. With this vinaigrette it should last well for about 3-4 days.

Crab Potato Salad

Crab Potato Salad 5 medium sized red potatoes - cut into bite sized pieces 1 cup crab meat 1/4 cup onion - fine dice 3/4 cup mayonnaise 3 tbsp. sour cream lemon juice - from half a lemon (or 1 1/2 tbsp. bottled) 1 1/2 tsp. fresh minced parsley black pepper - grind it and use quite a bit to taste salt to taste Add your bite sized potatoes to a pot of salted cold water and when the potatoes come up to a boil cook for about 8 minutes or so until just fork tender as you would for normal potato salad. Drain and completely cool down the potatoes on a large cutting board or sheet pan. Dice the onion and then mince the parsley. To make the dressing (ends up to be about 1 full liquid measuring cup) combine the sour cream and mayonnaise, lemon and black pepper and the minced parsley until fully incorporated. In a bowl combine the cooled potatoes, onion and lump crab meat. Dress the salad with as much of the dressing as you like. Mix well and refrigerate until ready to use. If you have extra dressing cover and refrigerate and use in another dish or thin out with some milk or half and half add extra spices and use as a salad dressing.

Summer Corn and Tomato Salad

Summer Corn and Tomato Salad with Buttermilk Dressing 6 ears of butter and sugar corn or silver queen (a variety of white corn) 1 small red onion - fine dice 12 - 14 cherry tomatoes - halved 1 tbsp. fresh basil - minced salt and black pepper - to taste sugar to taste - optional buttermilk dressing (recipe below) After you shuck the corn and remove the silk cut off the stalk end of the cob so you have a flat end to strip the corn off the cob after it cooks. In a pot large enough to hold all the cobs of corn, bring salted water up to a boil over high heat. I usually add in a sugar spoon amount of sugar to the water as well. That's optional. Your pot should contain enough water so you do not scorch the corn. Probably a third of the way up the pot up to no more than one half way up. One the water boils, place the cobs in the water using tongs. Cover and turn the heat down to medium and cook for about 15-16 minutes. You still want a crunch to the corn. Remove the corn from the pot and place on a platter or cookie sheet to cool down. While the corn is cooling, chop your onion, slice the tomatoes and mince the basil. Then make the dressing. When the corn is cooled down, take a long sharp knife and remove all of the kernels. Let the chunks that fall remain in chunks. To a large bowl add the corn, onion, basil and tomatoes. Salt and pepper to taste. Combine all of this with the buttermilk dressing. Don't over do the dressing. You can always refrigerate the remainder of the dressing in an airtight container. Buttermilk Dressing: 1/2 cup buttermilk 3 tbsp. mayonnaise 2 tbsp. apple cider vinegar 1/4 tsp. salt 1/8 tsp. black pepper juice of 1 lemon (about 1 tbsp. or so) 1 tsp. white sugar 1 large clove garlic - minced In a bowl combine and whisk together all of the above ingredients. That's it!

Pork Chop Stew

Pork Chop Stew 4 center cut pork chops 1 large onion - cut in half moon slices 4-5 large carrots cut on the bias 2 large celery stalks - medium dice left-over veggies - or fresh beans (your choice) 1 1/2 cups chicken broth 1/2 cup flour 1/2 tsp. kosher salt 1/4 tsp. black pepper additional salt and pepper to season the chops 3 tbsp. butter 1 1/2 tbsp. olive oil (canola is fine also) 1 heaping sugar spoon size white sugar (use the sugar spoon from your flatware) 2 tbsp. cornstarch and 4 tbsp. water or broth to make a slurry. Get your vegetables all peeled and cut and set aside. In a deep skillet over medium high heat melt the butter and olive oil. Add in the onion slices and stir to coat. Sprinkle with the white sugar, stir and cook over medium low heat until caramelized. In a shallow dish add in the flour, salt and pepper and mix well. Dredge the pork chops so they are lightly coated on all sides and tops and bottoms. Place on a clean plate. When the onions are done, scoop them out and turn the heat back up to medium high. Add in the dredged pork chops and brown on each side to a deep golden color. Takes a few minutes. Adjust the heat as necessary so not to burn them. And if you need add a touch of butter or oil to the pan while searing them. When you flip the chops over the the second side, after 30 seconds add in the onions on top of the chops and add in the celery and carrots. Add in the chicken broth (you need enough in the pan to almost cover the chops). Turn the heat down to low. Lid the pan and simmer for at least one hour, longer if you have time. At the last bit of cooking time for the chops and carrots add in any left over veggies and cook for a couple of minutes. Remove the chops and vegetables to a platter getting out everything with a slotted spoon or a spider. If you want a thicker gravy, make a slurry. Turn the heat up to high and keep whisking all around the pan and the sides of the pan to get all the good bits incorporated. Slowly pour in the slurring, whisking and cooking until you have the thickness you desire.

Quick and Easy, Chocolate Pancakes

Quick and Easy,, Chocolate Pancakes 1 cup Buttermilk Pancake Mix 1 cup water 2 tbsp. cocoa powder 1 tbsp. confectioners sugar + some for sprinkling Crisco or a cooking spray fruit on the side (optional) In a bowl add the pancake mix, cocoa powder, confectioners sugar and water. Whisk all together until smooth. Let the batter rest for a few minutes. In a heated and lightly greased skillet according to the box directions, cook your pancakes on one side until you see bubbles forming on the edge. Flip over and cook for about 20-30 seconds more. Plate up and use syrup and butter or just a sprinkling of the confectioners sugar.

Short Rib Stew

Short Rib Stew 4 meaty beef short ribs 1 tbsp. Crisco shortening (for searing) 5 medium red potatoes - washed and cut in quarters 4 large carrots - peeled and cut 2 stalks celery - peeled and cut 1 lrg. onion - peeled diced 1 pkg. crimini mushrooms- stems removed halved, quartered or left whole 2 cans beef broth or one 32 ounce box beef broth 2 cans water or 8 ounces salt and pepper to taste 1/4 tsp. dried thyme 1 tsp. granulated garlic (for the pot) plus extra on the meat onion powder to taste (for the meat) 1 tsp. Gravy Master cornstarch slurry (equal parts water and cornstarch for thickening) Salt and pepper all sides of the short ribs along with some onion powder and granulated garlic. Over moderately high heat, add in about 2 tbsp. of Crisco shortening and melt it down. Let the shortening heat up and add in the beef ribs. Brown on all sides. When all of the ribs are seared, remove all but about a tablespoon of the accumulated fat and add in the celery, onions and carrots all at once. Reduce the heat to a medium low. As the vegetables begin to soften and release their natural juices, keep stirring and loosen up all of the good bits from the bottom and sides of the pot that occurred during the searing process. Add in the mushrooms and stir. Cook for about 30 seconds then de-glaze the pan with some of the water to help this process along. Add the water, the Gravy Master and the beef broth to the pot. At this point add in the thyme, salt and black pepper to taste and the granulated garlic powder. Stir and add in the beef ribs in bone side up. Cover and reduce heat to low and simmer for about 2 1/2 hours until the ribs are really tender. In the final 40 minutes of cooking add your potatoes. You don't want to add them too early and have them turn to mush. When the ribs are fully cooked, remove them to a platter. Skim off excess fat with a ladle or use a fat separator. If you want a thicker sauce - more like a gravy, make a slurry of equal parts water and cornstarch. Turn the heat to medium high and bring the liquid up to a boil. Slowly add in the slurry, stirring until you achieve the thickness you desire.

Potato Crusted Beef Pie

Potato Crusted Beef Pie 3 cups of beef - cut into cubes 1 cup frozen peas and carrots 1 cup pre-made gravy 3 cups left-over mashed potatoes 1/4 cup or so melted butter First cut your beef into bite sized pieces and remove any gristle or fat. Add the beef to a large bowl. Microwave the gravy for a couple of minutes to loosen it up if necessary or do it on top of the stove. Add the gravy to the beef along with the frozen vegetables and mix well. Pour that mixture into your baking dish and top with an even layer of mashed potatoes. Melt some butter and sprinkle over the top. Bake in a 350° oven for about 30 minutes until the top is golden brown. Use the broiler to finish browning in the last five minutes if need be to get a nice golden crust.

Quick and Easy, Beef Cube Steak

Quick and Easy, Beef Cube Steak 3 cube steaks 1 medium onion sliced 3 tbsp. butter 1 tbsp. olive oil 1 cup water or beef broth cornstarch salt and black pepper to taste granulated garlic to taste onion powder to taste Give some flavor to the outside of the beef by sprinkling on salt, pepper, granulated garlic and onion powder. Let them rest on a plate while you saute the onions. In a skillet large enough to pan fry the steaks as well, melt one tablespoon of the butter with a tablespoon of olive oil over medium heat. Saute the onions for 15 minutes or so until softened and caramelized. (You may want to turn the heat down to medium low as I find a lower heat allows the natural juices to come out and helps caramelize.) When the onions are ready remove them from the pan to a waiting dish or bowl. Make a slurry with 2 tbsp. cornstarch and 3-4 tbsp. water. Turn the heat up to high and melt the last two tablespoon of butter. When the butter begins to sizzle and is slightly brown add in the cube steaks - keeping space between them so they do not steam. Cook each cube steak for about 1 to 1 1/2 minutes on each side to a nice seared brown color. Turn the heat down to medium, remove the steaks to a platter. Add in a cup of water or beef broth, whisk to get all of the good bits from around the pan (bottom and sides). Let this come to a boil and whisk in the slurry to thicken. Add in the onions, stir and cook for a minute. Add the steaks back to the pan for 30 seconds and drench in the gravy. Serve immediately.

Philly Cube Steak

Philly Cube Steak 4 beef chuck cube steaks 1 - 2 large onions in half moon slices cheese - provolone, mozzarella - your choice 4 tbsp. butter 1 tbsp. olive oil salt to taste black pepper to taste In a large frying pan or skillet with a lid and over medium heat, melt two tablespoons of butter. Add in the onion slices and stir to coat in the butter. Caramelize the onions over medium low heat. This takes about 20 minutes or so. Remove the onions to a waiting bowl. In a large frying pan or skillet with a lid and over high heat, melt 2 tbsp. butter and the olive oil together. When the butter is just starting to brown and the pan is screaming hot, add in the cube steaks and try not to crowd them in the pan. Fry the cube steaks quickly on one side - about a minute and flip over. As soon as you flip over the cube steaks add a pile of onions on top of each one and add as much cheese as you like on top and turn the heat down to low. Immediately cover and cook until the cheese melts, about 1 -2 minutes more. You don't want to over cook the cube steaks. If the cheese is not melting, I suggest you keep it covered but turn the heat off. The residual heat and being covered should help.

Beef, Peppers and Onions

Beef, Peppers and Onions left over pot roast (you could also use roast beef) left over beef gravy water 1 large pepper (Find a nice firm very large pepper.) 1 very large sweet onion 6 good sized crimini mushrooms salt to taste black pepper to taste 1 tbsp. regular olive oil Cut up the left over beef into bite size cubes. De-seed the pepper, remove the white veins and cut into medium to large sized chunks. The onion: use a little more than two thirds of the onion for the dish and you can cut that into medium to large chunks. Cut the rest of the onion into a small dice for the RICE. If using the mushrooms clean them with a paper towel, remove the stems and slice them. In a large skillet over medium heat heat the olive oil. Turn the skillet down to medium low and add in the chunks of onion with a pinch of salt. The salt will help the onion bring out its natural juice. Add the chunks of pepper to the pan along with another little pinch of salt and some black pepper. Stir and cook the onions and peppers for about 6-8 minutes until they begin to soften. Next, add in the mushrooms and saute for 2 minutes, stirring occasionally. Add in the gravy with a splash of water if needed and mix. Finally add in the beef chunks and cook on low for about 20 minutes or longer for the flavors to blend together.

Beef Mexicana Tortilla

Beef Mexicana Tortilla 1 1/4 lb. ground beef 1/2 onion - diced 1 green bell pepper - diced 2 cloves garlic - chopped 1 cup shredded Mexican blend cheese 1/2 jar of Queso 1 15.5 oz. can black beans - drained and rinsed 5 10 inch tortillas 1/2 cup canola or vegetable oil 1 tbsp. butter salt and black pepper to taste 1/4 tsp. cayenne pepper 2 tbsp. chili powder 1/4 tsp. granulated garlic 1/8 tsp. cumin (optional) In a skilled quickly brown the beef with salt and pepper over high heat. Cook the beef about half way, breaking it down as it sears. Transfer that to a large bowl. Then in the same pan saute the onion in some butter over medium heat.Add some salt and pepper to the pan. Cook for about 2 minutes and add in the garlic. Cook for another minute, stirring, then turn off the heat. Add the onion and garlic to the beef mixture along with the spices. Rinse and drain your beans and add them in. Mix all to combine. Have your pepper diced - it can be any size you like. Heat the oil over high heat and lightly fry each tortilla. Carefully pressing down the bubbles as they form. Spread as much Queso sauce on the tortilla as you like, followed by some chopped green pepper. Place the beef mixture on top. Then lastly sprinkle with the shredded cheese blend. Bake in a 350° oven until the cheese melts.

Shake and Bakish Style Pork Chops

Shake and Bakish Style Pork Chops 2 - 1/2" thick pork chops 1 1/3 cup panko bread crumbs or plain regular bread crumb 1 tbsp. paprika 1 tbsp. granulated garlic or garlic powder 1-2 tbsp. oil (vegetable is fine) 1 tsp. salt (plus a little extra for the chops) 1 tsp. onion powder 1/2 tsp. black pepper (plus a little extra for the chops) In your food processor combine the panko and all of the spices. Blitz until you have a fine crumb and the oil is fully incorporated and not a mass of clumps. Wet the chops with water and then lightly sprinkle both sides with salt and pepper. Remember you need to season the meat itself. Place the coating in a zip lock bag and shake until they are well coated. You could also use a dish and dredge them that way. Bake on a foil lined baking tray at 425° for about 20-25 minutes for thinner chops, 25-30 minutes for thicker chops. They should be a wonderful golden brown and the internal temperature at 145°.

Quick and Easy: Hamburger Stroganoff

Quick and Easy: Hamburger Stroganoff 1 1/4 lbs. ground chuck 1 - 10 oz. box mushrooms (I used crimini.) - sliced 1 - 10.5 oz. can cream of mushroom soup 1/2 can milk (Use the soup can and clean out all the soup from around the sides and bottom.) 1/2 cup diced onion 1 tbsp. butter or olive oil salt to taste black pepper to taste granulated garlic or garlic powder to taste (use just a touch) Get a deep skillet hot over medium high heat. Add in the butter or the oil (your choice) and let it warm up. Add in the onions and some salt and black pepper. Cook for a couple of minutes until they become a little soft. Toss in the sliced mushrooms and cook for just a couple of minutes and stir around. Remove to a waiting bowl. Jack the heat up to high and add in the ground beef. Season the beef with salt and pepper and just a little bit of garlic powder. Break it apart but leave some larger chunks. Sear quickly to brown, turn the heat down to medium low. Add in the onions and mushrooms, the can of mushroom soup and the milk. Cover and simmer over really low heat for just about 8-10 minutes and the stroganoff is ready. Tips to have dinner in a flash: While you have the stroganoff in the works get a pot of hot tap water on the stove to make the egg noodles according to the manufacturer's directions. Lid the pot so it comes up to a boil faster. Be sure to salt the water before adding in the egg noodles when it comes up to a boil. And get your vegetable cooking. If using frozen baby peas and you don't have fussy kids (nothing touching) just add them right to the stroganoff mixture in the last few minutes of cooking. If you are doing something like carrots - have them peeled and cut and in a pot of water ahead of starting the stroganoff and light the fire under the pot before you start the stroganoff and I think the timing will be perfect.

Tex-Mex Goulash

Tex-Mex Goulash 1 lb. ground chuck 1/2 box elbow macaroni 1 small onion - diced (small or medium) 1 small green pepper - diced (small or medium) 8 oz. jar taco sauce (I used Old El Paso) 3/4 cup tomato sauce 2 garlic cloves - minced 1/8 tsp. ground cumin cayenne pepper to taste salt to taste black pepper to taste olive oil In a deep skillet brown the ground beef, breaking it down as you go until almost cooked all the way through over medium to medium high heat. Transfer to a waiting dish. Drain off the meat fat. In the same skillet add just a tablespoon or so of olive oil. Heat the pan over medium low heat then add the onion, bell pepper and garlic. Cook for a few minutes until the onions soften. Next add in the taco sauce, the spices and the tomato sauce and the ground beef. Give a good stir. Let this simmer covered for about 20-30 minutes. While the beef is simmering cook your pasta according to the manufacturer's directions. Drain the pasta and you can add it right into the pan with the beef mixture. Stir well. Serve in bowls or on a plate with perhaps a salad on the side.

Panko Crusted Chicken Cutlets

Panko Crusted Chicken Cutlets chicken cutlets 1 1/2 cups panko bread crumbs - crushed 1 tsp. granulated garlic 1 tsp. onion powder 1 tsp. dried parsley flakes 1/2 tsp. salt 1/2 tsp. black pepper 1 egg 2 tbsp. milk (or water) 3 tbsp. butter 3 tbsp. olive oil Wash your chicken under cold running water and pat dry with paper towels. In a bowl crush the panko bread crumbs with your hands so you get some a little finer along with the regular texture of the bread crumb. Add in all of the dried spices and mix well. In a second bowl whisk together the egg and milk (or water). Dredge the chicken in the egg wash, allow it to drain off then place the cutlet in the bread crumb mixture and press down to help the crumbs adhere to the chicken. Bread both sides and do in batches as necessary. Set a skillet over medium heat and melt the butter and olive oil. When it starts to bubble, add in the chicken pieces. Raise the heat slightly if needed and be careful to adjust the heat down if your pan is getting too hot. You want a nice golden crust and the chicken to cook. Cook each side for about 2-3 minutes until golden brown. If your cutlets are a little thicker than 1/4 inch, you can turn the heat down to low and cook for about 1 more minute per side.

Cube Steak with Mushroom and Onion Beef Gravy

Cube Steak with Mushroom and Onion Beef Gravy 3/4 lb. cube steaks (about 3) 1 - 10 oz. box mushrooms (I used button mushrooms as they were on sale.) 1 large onion 1 can Beef Broth 1/2 stick butter 1 tsp. olive oil 2 tbsp. cornstarch salt to taste black pepper to taste Salt and pepper to taste both sides of the cube steaks. Peel and cut your onion in half then make half moon slices. Clean and slice your mushrooms. Heat a large skillet over medium heat. Add in 2 tablespoons of butter and let it melt. Add in the onion slices and cook over medium to medium low heat, stirring occasionally until caramelized. Remove the caramelized onions to a bowl. Jack the heat up to medium high and add in the mushrooms. Stir and saute quickly until they brown slightly. You may need to add 1 tablespoon more of butter to the pan. They only take a minute or so to saute. Add those to the bowl of onions. Crank the heat up to high. Add in 2 more tablespoons of butter to your pan along with a tsp. of olive oil. When the butter is bubbling and turning brown (but not burning) add in the cube steaks. Sear them quickly for about 1 minute on each side. Remove them to a waiting plate. In a small bowl combine the cornstarch and 1/3 of the can of beef broth and mix well. You are making a slurry. With the heat still on medium high, de-glaze the skillet with the beef broth, scraping the bottom and sides getting up all the good bits on the bottom. Add the onions and mushrooms back to the pan and stir. When the mixture is at a boil whisk in the slurry a little at a time until you have the thickness of the gravy you desire.

Cranberry Granola Breakfast Cookies

Cranberry Granola Breakfast Cookies Sift together over a large bowl: 3/4 cup all purpose flour 1/4 tsp. baking soda 1/4 tsp. cinnamon 1/4 tsp. salt 1/4 tsp. nutmeg Melt: 1 stick butter in a small sauce pan. Add to the melted butter: 1/2 cup dark brown sugar 1/2 cup white sugar 1 egg - beaten 1 tsp. vanilla Mix until well incorporated and add the butter and sugar mixture to the dry ingredients. Stir the wet and dry ingredients together. Add in: 1 1/2 cups Cranberry Granola (I used a brand by Kellogg's®) 1/3 cup raisins Mix well and refrigerate for one hour. Then drop one tablespoon of the cookie batter on a greased or parchment lined cookie sheet. I used my 1 1/2 inch scoop. Use a metal spatula to flatten the dough a bit. Bake in a preheated 350° oven for approximately 12 minutes. Allow to cool 5 minutes, then remove with a spatula onto a cooling rack. Place completely cooled cookies in your cookie jar or air tight container.

BBQ Chicken Cornbread Skillet

BBQ Chicken Cornbread Skillet 1 box JIFFY corn muffin mix 1/2 c. sour cream 2 tbsp. butter, melted 1 egg 1/2 c. corn kernels (frozen, canned, or fresh) 1 red onion, chopped kosher salt Freshly ground black pepper 2 c. rotisserie chicken, shredded 1 1/3 c. BBQ sauce, divided Juice of 1 lime 1 c. Cheddar, shredded 1 c. gouda, shredded 1/4 c. chopped scallions Preheat oven to 400 degrees F. Prepare cornbread base: In a medium bowl, mix together corn muffin mix, sour cream, butter, egg, and corn. Pour into a large cast iron skillet. Bake for 20 minutes, or until golden brown on top. Let cool slightly in pan. Meanwhile, make your barbecue filling. Sauté onions over medium heat. Season with salt and pepper and cook until soft. Add the chicken and stir to break up meat. Stir in a cup of BBQ sauce and the lime juice. Season to taste and sauté until warmed through. Poke entire surface of cornbread with a fork. Pour barbecue sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes. Top with scallions.

30-Minute Chocolate Fudge Cake

30-Minute Chocolate Fudge Cake The Cake 2 cups all-purpose flour 2 cups sugar 2 sticks butter 1 cup water 5 Tablespoons cocoa powder 2 eggs 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes. Fudge Icing 1 stick butter 4 Tablespoons milk 4 Tablespoons cocoa powder 1 (16-ounce) box powdered sugar 1 teaspoon vanilla 1 cup chopped pecans In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.

OKRA PATTIES

OKRA PATTIES 1 lb fresh okra or 1 (18 ounce) bag frozen cut okra 1/2 cup onion (chopped) 1 teaspoon salt 1/4 teaspoon pepper 1 large egg 1/2 cup water 1 teaspoon baking powder 1 pinch garlic powder (potional) 1/2 cup flour 1/2 cup cornmeal oil (for frying) Combine cut okra, onion, salt, pepper, water and egg. Mix well. Combine flour, baking powder, cornmeal and garlic powder. Add to okra mixture, stirring well. Drop about 1/4 cup portions into about 1/2" hot oil. Fry over medium heat until well browned on both sides. Drain on paper towels

Sausage biscuit casserole

Sausage biscuit casserole 2 cans of biscuits 1 lb pork sausage 7 lg eggs 1 cup of cheese (your choice ) (as needed) salt and pepper Pour egg mixture over biscuits and gentle combine until all biscuits are covered with egg mixture. Set aside for 20-30 minutes. Cook sausage and crumble. While cooking sausage set oven to 400° Mix sausage and cheese in biscuits mixture. Bake in 400° oven for 22 minutes

Crockpot Slop

Crockpot Slop Put in crockpot in order..DO NOT STIR!!!! 1 LARGE CAN OF GREEN BEANS (do not drain) equivalent to 4 normal size cans. 8 cut up Russet Potatoes or Red Potatoes 2 Sliced Up Kielbasa Sausage 1 diced up onioN Put in enough water to cover the potatoes Drop in 4 Chicken Buillion Cubes. Salt and Pepper to taste! Cook in Crockpot for 4-6 hours on High Then Stir and Serve

Cabbage Skillet Dinner

Cabbage Skillet Dinner 3 Tb butter or margarine 1/2 cabbage , chopped 2/3 cup uncooked rice (minute rice works well) 1 med onion, chopped 2 lbs hamburger 1 can diced tomatoes or Rotel tomatoes 1/3 cup water Salt and pepper to taste Garlic powder to taste Melt butter in skillet, layer cabbage, uncooked rice, onion, raw crumbled hamburger, salt and pepper, and garlic powder then tomatoes. Cover with lid and simmer on low for 25-35 minutes until rice, cabbage and burger are done. Do not stir or lift lid until done.

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) 2 cups milk (I used 2%, but I am sure it calls for WHOLE) 1 (5.1 ounce) box instant vanilla pudding (or a small box each of vanilla and banana) 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.

Cream Cheese Chicken with Sauce

Cream Cheese Chicken with Sauce 1 can of cream of chicken soup 1 cup low-sodium chicken stock 1/2 package of onion soup mix 1 package of ranch 1 package of chicken gravy 8 oz Philadelphia cream cheese (very very soft) 2 pats of unsalted butter 1/2 teaspoon of black pepper Place chicken on the bottom of your crockpot add Cream of chicken soup and 1 cup low-sodium chicken stock ,onion soup mix ,ranch packet and chicken packet add cream cheese in chunks and 2 pats of butter add pepper cover with lid and cook for 6 to 8 hours on low. If you feel that 8 oz of cream cheese is to much cut it back to 6 oz. I like a lot of cheese flavor

Mississippi Sin

Mississippi Sin 16oz sour cream 8oz cream cheese, softened 2 cup cheddar cheese, shredded 1/2 cup chopped ham 1 green onion, chopped 1/4 tsp hot sauce 1 tsp Worcestershire sauce salt pepper 16 oz French bread loaf In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil. Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips

Baked Lemon & Garlic Tilapia

Baked Lemon & Garlic Tilapia 3-6 Tilapia filets (6 oz. each) 6-8 cloves garlic, crushed and diced large 2 1/2 tbsp butter (4 tbsp – if no cooking spray) 4 tbsp fresh lemon juice 3 tsp fresh Parsley (or dried) 1 tsp Oregano (fresh or dried) salt and pepper to taste cooking spray Preheat oven to 400°. Melt 2 1/2 tbsp of butter on a low flame in a small sauce pan. (the rest will be melted and placed into the pan for baking if not cooking spray is available) Add garlic and saute on low for about 1 minute. Add all but 1 tbsp of the lemon juice, shut off flame, and remove from heat. Spray the bottom of a baking dish lightly with cooking spray (or remaining melted butter) and 1 tbsp of the lemon juice. Place the fish on top and season with herbs, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley for garnish

Potato Bacon Casserole

Potato Bacon Casserole 4 cups Shredded Frozen Hashbrowns 1/2 cup Onion, finely chopped 8 ounces Bacon, cooked and crumbled 1 cup Shredded Cheese 1 Can of Evaporated Milk (12 flo. oz) 1 Egg, large, lightly beaten 1 1/2 teaspoons Salt PREHEAT oven to 350° F. Grease 8-inch-square baking dish. LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover. BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving

GERMAN CHOCOLATE BUTTERSCOTCH GOOEY BARS

GERMAN CHOCOLATE BUTTERSCOTCH GOOEY BARS 1 stick (1/2 cup) unsalted butter, softened 1 box (15 ounce) German chocolate cake mix 1 egg 1/2 cup sweetened flaked coconut, divided 1/2 cup butterscotch chips 1/2 cup sweetened condensed milk Preheat oven to 350 degrees. Line a 9x9 baking pan with foil and coat with cooking spray. With an electric mixer, cream the butter until smooth and fluffy. Beat in the cake mix, egg, and 1/4 cup of the coconut until combined and a thick dough forms. Press 2/3 of the cake mixture in the bottom of the prepared pan. Sprinkle the remaining 1/4 cup of coconut and the butterscotch chips evenly over the dough. Then drizzle the sweetened condensed milk over the top. Break up the remaining dough and crumble it over the top of the bars. Press lightly to seal. Bake for about 30 minutes, until slightly browned. Cool completely before cutting. Store in an airtight container for up to one week. NOTES You can do this in a 9x13 pan by using the whole can (14 oz) of sweetened condensed milk and 1 cup of butterscotch chips, but the bars will be thinner. Baking time will also need to be adjusted.

SLOW COOKER HAMBURGER HASH

SLOW COOKER HAMBURGER HASH 1 lb. ground beef 1 cup diced white onion 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. onion powder 2 (10.75-oz) cans cream of mushroom soup, do not add water 1 (15.25-oz.) can whole kernel corn, drained very well 1 1/2 lbs. russet potatoes (5 cups diced) 1 (8-oz.) pkg. sharp cheddar cheese shredded (about 2 cups) Slow Cooker Size: 6-quart oval Brown the beef and onion together in a large skillet over medium-high heat. When the meat has cooked through, drain the drippings. Add the salt, pepper, and onion powder to the beef and onions. Stir in the cream of mushroom soup, and the drained corn. Set aside off the heat. Wash and dry the potatoes. Cut them into cubes, leave the skin on. Add the potatoes to the slow cooker. Pour over the meat mixture from the pan over the potatoes, stir. Pat the potatoes and meat mixtures down into an even layer. Cover and cook on LOW for 4-5 hours without opening the lid during the cooking time. Add the shredded cheese evenly over the hash. Cover and let the cheese melt for about 5 minutes.

No-Bake Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna 5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers 8 ounces soft cream cheese 1/3 cup sugar 8 ounce tub cool whip 1/2 cup cherry preserves 1 can cherry pie filling Line a loaf pan with Nilla Wafers across bottom. In a mixer beat cream cheese and sugar. When smooth, beat in cool whip. Spread half the cheesecake mixture over the cookies gently. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix. Pour on the Cherry Pie Filling. Park in fridge overnight and serve with some whipped cream!

Bayou Brownies

Bayou Brownies 1 cup chopped pecans 1⁄2 cup butter, melted 3 large eggs 1 (18 1/4 ounce) package yellow cake mix 1 (8 ounce) package cream cheese 1 (16 ounce) package powdered sugar Combine pecans, butter, 1 egg and cake mix. Stir until well blended. Press into the bottom of a lightly greased 13X9 inch pan. Set aside. Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl. Beat at medium speed until smooth. Pour cream cheese mixture over cake mix layer. Bake at 325 for 40 minutes or until cheese mixture is set. Let cool completely in pan on wire rack.

One Skillet Mexican Rice Casserole

One Skillet Mexican Rice Casserole 1 pound lean ground beef 1 1/2 teaspoons kosher salt, divided 2 teaspoons New Mexico chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon onion powder 1 teaspoon fresh ground black pepper 1 (15 ounce) can low-sodium black beans, rinsed and drained 1 (14.5 ounce) can fire roasted tomatoes with garlic 1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn) 1 (4 ounce) can fire roasted diced jalapenos 1 cup jasmine rice 2 cups water 8 ounces Colby jack cheese, shredded Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine. Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer. Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan. Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes. Sprinkle with cilantro. Serve and enjoy! NOTES: If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles. Another option is to serve with a dollop of sour cream on top. The cream will mellow out the heat in the jalapenos.

Chocolate Crack Pie

Chocolate Crack Pie 1 (4 oz.) bar semi-sweet baking chocolate 1/2 c. butter 1 c. granulated sugar 2 large eggs 1 pie crust for a bottom-crust-only pie {Make your own or store-bought. If using a store-bought frozen crust that comes already in a foil pan, use 'regular' not 'deep dish.'} whipped cream for serving {optional} Lightly spray an 8-inch pie plate with non-stick cooking spray. Fit pie crust into the bottom and up sides of pie plate; set aside. Melt butter and chocolate together in a small saucepan over very small heat, stirring frequently. Remove from heat and immediately add sugar; stir until well combined. Allow to stand about 3 minutes to cool slightly. Place eggs in a mixing bowl; beat lightly with a fork or whisk. Add chocolate mixture and whisk until well combined. Bake at 350 degrees on the bottom oven rack for 30 minutes. Move to top oven rack and bake for 10 minutes more. Cool to room temperature. Serve with a dollop of whipped cream, if desired.

Cloud Galric Bread

Cloud Galric Bread 3 eggs, separated 3 Tablespoons cream cheese 1/4 teaspoon baking powder (or cream of tartar) 1/2 TBS garlic powder 1/2 TBS grounded oregano flakes Sliced Mozzarella cheese or shredded Mozarella 2 tbs butter 1 Tablespoon Honey or some natural sweetener that you like.Optional Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). While preheating, prepare the baking sheet with the parchment paper with lightly cooking spray or greased with Avocado oil or Olive oil. Separate the eggs, there must be no yolk in the white. In one bowl, mix together the egg yolks, cream cheese and sweetener (optional) until smooth. In the second bowl add 1/4 teaspoon of baking powder (or cream of tartar if you prefer) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks. Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much. Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle with rosemary or your favorite spices (optional) and put it in the oven. Bake for 19-20 minutes on the middle rack until slightly golden brown. Remove from the oven Notes Prepare the garlic mixture just before the cloud breads are ready - melt butter in a glass jar in a microwave or in a small pan. Stir in garlic powder and oregano. Spread the mixture over each bread (Cloud bread will absorb the garlic mixture nicely) and place the desired amount of shredded mozzarella cheese or half a slice of mozzarella on each one. Cook it on broil (cooks the top) for 2-3 minutes until the cheese melts. Garnish with fresh parsley and Parmesan cheese if desired.

Lucky Charms Marshmallow Treats

Lucky Charms Marshmallow Treats 6 tablespoons unsalted butter 2 (10 ounce) bags mini marshmallows (or 8 cups), divided 12 cups Lucky Charms cereal 1/2 teaspoon salt, Optional 1/2 cup green candy melts (or vanilla almond bark and green food coloring) 1 cup Lucky Charms Marshmallows (for garnish),Optional Brush a 9"x13" baking dish with butter (or prepare with non-stick spray). Set aside. In large pot over low heat, melt butter. Once butter is completely melted add 6 cups marshmallows and salt. Stir mixture until marshmallows are just melted. Remove from heat. Stir in Lucky Charms cereal. Stir until well coated. Then pour in the remaining 2 cups of mini marshmallows and gently stir until combined. Scoop the treat mixture into your prepared baking pan. Use a buttered silicone spatula or wax paper to gently press them down (don't squish them or they will be hard). Add additional marshmallows on top, if desired. Melt candy melts and drizzle over Lucky Charms Marshmallow Treats. Allow to Cut into squares. Set aside and allow treats to cool completely. Serve and enjoy. DONNA'S NOTES: The salt is optional but it mellows out the sweetness and gives it the perfect flavor.

Cabbage Roll Casserole

Cabbage Roll Casserole 1 lb. lean ground pork or beef 1 large onion, diced 3 cloves garlic, crushed 1 cup tomato sauce 1/2 teaspoon pepper 1 teaspoon paprika 1 teaspoon thyme 1 tablespoon tomato paste 1 large can (28 oz) diced tomatoes 1 large head of cabbage 2 cups cooked rice (white or brown) 1 tablespoon olive oil 2 cups gruyere or monterey jack cheese 1 egg 1/4 cup milk Brown beef, onion and garlic over medium heat until no pink remains. Drain any fat. Stir in tomatoes (including juice), tomato paste, seasoning and tomato sauce. Simmer uncovered about 10 minutes. Remove from heat and add rice. Meanwhile, coarsely chop cabbage, rinse and shake dry. Heat 1 tablespoon of oil in a skillet and add ½ of the cabbage. Cook just until softened (about 5 minutes). Repeat with remaining cabbage.

Pork Chop and Hashbrown Casserole

Pork Chop and Hashbrown Casserole 5 bone-in pork chops 1 T. oil 1 c. sour cream 10 1/4 oz. can cream of chicken condensed soup 1/2 c. milk 32 oz. pkg. frozen hashbrowns 1 c. onion chopped 1 c. shredded cheddar cheese 1/2 tsp. salt 1/4 tsp. pepper Brown the pork chops on both sides in the oil in a pan. Combine all other ingredients (hashbrowns last) and spread in an ungreased 9x13 glass dish (I use the one pictured about and love it). Top with pork chops. Bake uncovered at 375° for 45-50 minutes or until heated through and the pork chops are fully cooked. See, so easy and yummy. This recipe makes a lot of food - I usually half this recipe for my little family of four. :-)

Chicken Chimichangas

Chicken Chimichangas 1/4 cup butter (4 tablespoons) 1/4 cup flour 2 cups chicken stock, heated 8 ounces sour cream 4 ounce can chopped green chilies, drained 1/4 teaspoon cayenne powder 1 teaspoon or more of Rocket Fuel, or your favorite hot sauce 4 flour tortillas 8 ounces Mexican Pulled Chicken 4 ounces Monterey Jack cheese, shredded 4 ounces Pepper Jack cheese, shredded Vegetable oil for cooking Preheat the oven to 250 degrees. In a medium sauce pan over medium heat, melt butter and add flour. Stir and cook for 3-5 minutes or until the raw flour smell is gone. Add heated chicken stock ⅓ at a time stirring with a wire whip for each third. This step will ensure no lumps. Add sour cream, chilies, cayenne and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove from heat or keep sauce on low heat until ready for service. Fill the center of each tortilla with warmed Mexican Pulled Chicken and both cheeses. Start rolling away from you in a tight roll until you reach the end, then flip the roll back to have seam side up. Now fold each end up and over about an inch or so and bind with stainless steel clips. Heat enough oil in a heavy bottomed pot to 350 degrees using a thermometer to get to the correct temperature. Place two chimichangas in the hot oil making sure they are completely covered by the oil and cook until browned and crispy, about 5 minutes. (Hold down with a metal strainer if necessary). Remove to paper towels and drain, then hold in warm oven. Heat oil back to 350 degrees and cook the other two chimichangas. With a pot holder or towel, gently remove hot binder clip. Place on serving platter and cover with the sauce.

Caramel Butter-Pecan Bars

Caramel Butter-Pecan Bars 2 cups all-purpose flour 1 cup packed brown sugar 3/4 cup cold butter 1 1/2 cups chopped pecans 1 (12 ounce) jars caramel ice cream topping, warmed 1 (11 1/2 ounce) packages milk chocolate chips Preheat oven to 350* F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an un greased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350* F for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temp or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars.

No Dough Pizza

No Dough Pizza Crust 1 (8 oz) package of full fat cream cheese, room temperature 2 eggs 1/4 tsp ground black pepper 1 tsp garlic powder 1/4 cup grated parmesan cheese Topping 1/2 cup pizza sauce 1 1/2 cups shredded mozzarella cheese toppings - I used hamburger, canadian bacon, sausage and onions (toppings are limitless mushrooms, peppers, etc) Garlic powder Preheat oven to 350 degrees Lightly spray 9x13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Best Brownies Ever

Best Brownies Ever 10 tablespoons (1 1/4 sticks) unsalted butter 1 cup Stevia 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process) 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 cold large eggs 1/2 cup all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it's heaped above the rim, then leveling it with a straight-edged knife or spatula -- it should weigh nearly 2.5 ounces) 2/3 cup walnut or pecan pieces (optional) Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

CHICKEN FRIED STEAK

CHICKEN FRIED STEAK oil or shortening, for frying 6 -8 beef cutlets, tenderized (round or cube steak) 3 -4 cups seasoned flour (flour with savory seasonings of your choice or Seasoned Flour) 3 eggs 2 cups milk FOR CREAM GRAVY 1⁄4 cup flour salt and pepper 4 cups milk 1 -2 tablespoon dripping, included the cooked bits Heat about 1/4-1/2 inch of oil or shortening in a frying pan. Beat eggs then combine with milk. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour. Place dredged cutlets into heated oil and fry until golden, about 10 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden. Remove to a plate lined with paper towels and allow to drain. TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can. Combine flour and seasonings with milk, then pour into the pan with drippings and bits. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency. Taste and add more salt or pepper if necessary. Serve generously over each piece of chicken fried steak. Sop up any extra gravy with a biscuit.

Zucchini or Yellow Squash Casserole

Zucchini or Yellow Squash Casserole 1 medium bell pepper, cut in 1/2 in cubes 1/4 cup margarine 1 medium onion, diced 2 medium zucchini or 4 small yellow squash 1 (16 ounce) cans tomatoes 4 slices bread, toasted and cut in small cubes 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic salt 1/2 teaspoon oregano parmesan cheese Saute onions & bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed. Saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes. Add bread cubes and seasonings. Put in 2 quart casserole,sprinkle top with parmesan cheese. Bake at 350 for 30 to 40 minutes.

Crock Pot Sweet Garlic Chicken

Crock Pot Sweet Garlic Chicken 4-6 chicken breasts 1 cup packed brown sugar 2/3 cup vinegar (can use apple cider vinegar) 1/4 cup lemon-lime soda (diet or regular) 2-3 Tablespoons minced garlic 2 Tablespoons soy sauce 1 teaspoon fresh ground pepper 2 Tablespoons corn starch 2 Tablespoons water Red pepper flakes (optional) Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles.

Squash Dressing

Squash Dressing 3 C. chopped yellow squash 3 C. crumbled cornbread 10.5 oz. cream of chicken or celery soup 1/2 C. diced celery 1/3 C. diced onion 1 stick of butter, melted 3 large eggs, beaten 1/2 tsp. poultry seasoning 1/4 tsp. pepper pinch of salt Cook the squash in boiling water till tender, drain well. Place the squash in a bowl and add the remaining ingredients. Once well combined pour into a lightly greased 9x13 pan. Bake in a 350 degree oven for 45 minutes.

Pineapple Upside Down Bread

Pineapple Upside Down Bread 4 Tbsp pineapple juice 2/3 cup all purpose flour 2 eggs 2/3 cup sugar 1 tsp baking powder 1/4 tsp salt 1/4 stick of butter 1/3 cup brown sugar 1­ small can pineapple chunks ­completely drained 8-­10 maraschino cherries Preheat oven to 350 Spray your Loaf pan with non ­stick cooking spray or lightly butter the bottom & sides. I used a 8 1/2x4 1/2x2 1/2 Loaf Pan. In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated. In a small sauce pan, melt the butter, once melted add in the brown sugar and stir constantly on medium heat for 45 seconds, set aside. Spoon a layer of the hot mixture into the bottom of the Loaf Pan, then arrange the chunks of Pineapple on top of the brown sugar mixture. Add the cherries throughout the chunks. Spoon the cake batter on top.. Bake for 35­-45 minutes or until a toothpick inserted into the center comes out clean Once baked, remove from the oven and allow to cool in the pan for 10 minutes Gently run a knife around the edge of the cake to help loosen, because they tend to stick slightly. Place on a wire cooling rack & allow to cool completely

Mini personal pizzas

Easy and Fun for you AND the kids! Mini personal pizzas 2 cans buttermilk biscuits Meat flavored pasta sauce Velveeta shreds-queso blanco... Pepperoni Heat oven to 400*F. On a cookie sheet spread out biscuits, top with sauce, cheese, pepperoni. Bake until golden brown.

Bathroom/Shower Cleaner

Bathroom/Shower Cleaner Amazing cleaning power. Dissolves Soap Scum like nothing else! Everything just SPARKLES! 1 Cup Dawn Dish washing Liquid 1 Cup Cleaning Vinegar Warm up the vinegar,DO NOT BOIL it,,Place in spray bottle add the dawn and shake to mix Spray on surfaces and let sit for about an hr Wipe down/Rinse* *Be sure to rinse thoroughly. The Dawn can make things slippery. Don't want any falls in the shower. Cleaning vinegar,I found it at Walmart,,very cheap,,near the bleach,,it is stronger then plain vinegar

Creamy Tropical Dream Cake

Creamy Tropical Dream Cake Cake ingredients: 1 Box angel food Cake Mix 1 20 oz can pineapple tidbits with juice Icing Ingredients: 8 oz container of cool whip (or whipping cream) 4 oz of whipped cream cheese 1/4 cup CREAM of Coconut (I used Coco REAL brand) Cake directions: Pour the dry Angel Food Cake mix into a large mixing bowl, then dump the whole can of pineapple tidbits (juice included) Carefully fold/mix together until combined. Pour into a greased (I like to grease mine with coconut oil) bundt pan. Bake in a bundt pan preheated to 350 F for about 35-40 minutes. Remove from oven and cool. Then invert the cake onto a pretty cake plate While the cake is cooling, prepare the delightful icing. Icing Directions: Put all the icing ingredients in your ninja or blender and mix by pulsing. When nice and fluffy, store in the fridge until Cake cools. Remove icing from fridge and pulse a few more times. Then gently spread the icing over the top and sides of the cake. Sprinkle with 1/2 cup of Almond slivers. Refrigerate until ready to serve.

PINEAPPLE COOLERS

PINEAPPLE COOLERS 4 cups pineapple chunks, chilled 1 1/2 cups ice 1/4 cup lime juice 1/4 cup coconut milk 1/3 cup rum Blend all ingredients together until smooth. Garnish with a pineapple round, lime wedge, and sprig of mint! For a sweeter drink, add in simple syrup

Strawberry Swirl Pie

Strawberry Swirl Pie 1 prepared pie crust 8 ounces cream cheese, softened 1/2 cup Daisy Sour Cream 7 ounces marshmallow créme 1 teaspoon vanilla 8 ounces frozen whipped topping, thawed 2/3 cup strawberry glaze or preserves 1 cup fresh strawberries for garnish Bake the pie crust according to the instruction on the package and cool. Cream the cream cheese until smooth in a large bowl. Add the sour cream, marshmallow crème, and vanilla. Beat until smooth. Stir in the thawed whipped topping. Fold in the glaze for a marbled effect. Pour the filling into the cooled pie crust. Garnish with fresh strawberries. Chill for several hours or overnight before serving.

GARLIC CHEDDAR CHICKEN STRIPS

GARLIC CHEDDAR CHICKEN STRIPS 1/2 cup butter 4 cloves garlic, minced 3/4 cup dry bread crumbs 1/2 cup freshly grated Parmesan cheese 1 1/2 cups shredded Cheddar cheese 1/4 teaspoon dried parsley 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/8 teaspoon salt 8 skinless, boneless chicken breast halves Preheat oven to 350 degrees F. Melt the butter in a saucepan over low heat, and saute the garlic until tender. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Cut Chicken Breast into strips (optional). Dip each chicken strip in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink.

Hearty Taco Dip

Hearty Taco Dip 1 lb Ground beef 1 small Onion, diced 1 Pepper to taste 8 oz Bottled taco sauce 1 lb Velveeta cheese, cubed 1/4 cup Water 1 medium Tomato, chopped 1 small Green pepper, chopped 2 cans Sliced black olives (2 1/4 oz) In a large saucepan, cook beef and onion until cooked through, sprinkle with pepper to taste. Drain. Add water, taco sauce and velveeta cheese to pan. Hear over medium heat, stirring frequently, until cheese is melted. Stir in tomatoes, green pepper and olives. Serve warm with tortilla chips.

Cheesy Ground Beef Rice Casserole

Cheesy Ground Beef Rice Casserole 1 lbs ground beef 2 onions, diced 2 teaspoons garlic powder 1 small can tomato sauce 1 cup cooked rice 1 cup chicken broth 1 cup sour cream 2 cups shredded cheese salt, pepper, oregano 1 cup frozen peas Preheat oven to 350° F Spray a skillet with cooking spray and turn on the heat to high Roast the onions for a few minutes Add ground beef and garlic, brown the ground beef completely, turn heat to medium Spice with salt, pepper and oregano how you like it Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes Transfer everything into a casserole dish and bake for 15 minutes Meanwhile combine the rest of the cheese with the sour cream After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes

Taco Corn Bread Casserole

Taco Corn Bread Casserole 1 package (8 1/2 oz) corn bread/muffin mix 1 egg 1/3 cup milk 3 cups cooked taco seasoned meat 1 can black beans 1 cup (8 oz) sour cream, light 1 cup colby jack, cheddar or mexican cheese, shredded and divided 1/2 cup onion, chopped 1 medium tomato, chopped 1 cup shredded lettuce 1 can sliced olives (optional, I didn't use) In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

Garlic and Parmesan Chicken Wings

Garlic and Parmesan Chicken Wings cooking spray 3 quarts cold water 1/3 cup balsamic vinegar 1/4 cup salt 1 bay leaf 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried rosemary 8 cloves garlic, minced 1 pinch salt 3 tablespoons olive oil, or as needed 1 tablespoon freshly ground black pepper 2 teaspoons red pepper flakes, or to taste 4 pounds chicken wings, separated at joints, tips discarded 2 tablespoons fine bread crumbs 1 cup finely grated Parmigiano-Reggiano cheese, divided Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray. Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes. Mash garlic and a pinch of salt together in a mortar and pestle until smooth. Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese. Bake in the preheated oven until browned, 20 to 25 minutes.

Taco Pizza Recipe

Taco Pizza Recipe 1 pound lean ground meat (I used ground turkey, but lean ground beef would be fine.) 1 pound fresh pizza dough* splash of oil generous sprinkle of corn meal 1 pouch McCormick Taco with Chipotle & Garlic Skillet Sauce 8 oz package shredded sharp cheddar **optional** diced tomato and/or sliced pickled jalapeno Preheat oven to 425 degrees. Brown the ground meat. If you get any grease in the pan drain it thoroughly. Add the McCormick Taco with Chipotle & Garlic Skillet Sauce. Mix in and take pan off the burner. While browning the meat, drizzle a small amount of oil on baking sheet or pizza pan. Spread evenly, then sprinkle lightly with corn meal. Stretch the dough, and set in pan. Spread the taco mixture evenly over the stretched dough, then top with cheese. Add diced tomato or jalapeno if you choose. Bake for 17-19 minutes. Until crust is crisp and cheese is fully melted. Cut and serve with additional topping on the side if you like.

MEXICAN DORITO CASSEROLE

MEXICAN DORITO CASSEROLE 2 c. shredded cooked chicken 1 c. shredded cheese (or more if you are a cheese hound) 1 can cream of chicken soup 1/2 cup milk 1/2 cup sour cream 1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild) 1/2 packet taco seasoning (or more- to taste) Bag of regular nacho cheese doritos Pre-heat oven to 350-f degrees. In a mixing bowl, combine all ingredients except doritos. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Buttermilk Cheddar Biscuits

Buttermilk Cheddar Biscuits 2 cups all-purpose flour, plus more as needed 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup cold buttermilk, shaken 1 cold extra-large egg 1 cup grated extra-sharp Cheddar 1 egg, beaten with 1 tablespoon water or milk Maldon sea salt, optional Preheat the oven to 425 degrees F. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

BROWN SUGAR MEATLOAF

BROWN SUGAR MEATLOAF 1/2 cup packed brown sugar 1 1/2 tsp salt 1/2 cup ketchup 1/4 tsp ground black pepper l 1/2 lbs. lean ground beef 1 small onion, chopped 3/4 cup milk 1/4 tsp ground ginger 2 eggs 3/4 cup finely crushed saltine cracker crumbs Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Chocolate Twinkie Cake

Chocolate Twinkie Cake TWINKIE CAKE 1 box cake mix 1 can frosting filling: 5 tablespoons flour 1 cup milk 1/4 tsp salt 1 teaspoon vanilla 1 cup granulated sugar 1/2 cup shortening 1/2 cup margarine 1/2 tsp salt Bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out! cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it's all about what you want :) In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step. In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt. When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling. this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9x13 cake. spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on. carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides. another note - the cake doesn't need to be refrigerated. it keeps fine for the normal lifespan of a cake

Marshmallow Whip Cheesecake HEAVEN

Marshmallow Whip Cheesecake HEAVEN Graham Cracker Crust: 40 squares of graham crackers (crushed) 1/2 cup sugar 1/2 cup butter or margarine (melted) Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top. Filling: 10 1/2 oz. large marshmallows (40 marshmallows) 3/4 cup milk 2 - 8-oz. packages of cream cheese 12-oz. Container of fat-free Cool Whip Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

Funnel Cake Fries

Funnel Cake Fries 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/4 cup white sugar 1/2 cup milk 1 tsp vanilla 3-4 cups canola or vegetable oil 1 jar marshmallow creme or marshmallow fluff Whisk flour, baking powder, and salt in a bowl. Set aside. With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping. Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot. Marshmallow Fluff Dip: Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries. To Reheat: Preheat oven to 450 degrees F. Place funnel cake fries on a baking sheet and bake at 450 for 3 minutes

Layered Pudding Delight

Layered Pudding Delight 14 graham crackers 1 pkg. Instant Vanilla pudding 2 cups cold milk 1 cup cool whip 1 can cherry pie filling Mix pudding with milk and cool whip. In 9x9 pan layer bottom with crackers, next ½ of the vanilla pudding mixture, next crackers, next last ½ of pudding mixture and top with cherry pie filling. Chill over night….serve. Double recipe for 9x13 pan. Variations: use vanilla wafers in place of graham crackers use chocolate pudding in place of vanilla pudding use blueberry pie filling in place of cherry

RIDICULOUS VANILLA CAKE

RIDICULOUS VANILLA CAKE Cake 1 (15.25 ounce) box vanilla cake mix 1 (3.9 ounce) box instant vanilla pudding 1 (16 ounce) container sour cream 3 eggs 1/3 cup vegetable oil 1/2 cup water 2 cups white chocolate chips Icing 1 1/2 cups powdered sugar 2 tablespoons milk 1 teaspoon vanilla white chocolate chips to garnish Cake Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 50-55 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Icing In a medium bowl whisk together the powdered sugar, milk, and vanilla. Pour over the cake. You can ice the cake when it's warm or cooled. Sprinkle with white chocolate chips if desired. Note - if you sprinkle white chips on the cake when it's warm they will melt slightly.

Firecracker Casserole

Firecracker Casserole 2 lbs. lean ground beef 1 cup chopped onion 1 tsp. salt 2 Tablespoons chili powder 1 teaspoon cumin 2 Tablespoons chopped jalapeno 1 can ranch style beans, undrained 1 can Ro-Tel tomatoes 1 can cream of mushroom soup 8 corn tortillas (broken up into 6 pieces each) 6 oz. shredded cheddar cheese Preheat oven to 350 degrees In medium skillet, brown the beef and then drain Add onions, salt, chili powder, cumin, and jalapeno to the beef and stir Spray a 13x9 casserole dish Add meat; start to make layers by adding the ranch style beans, tomatoes, mushroom soup, tortillas, and then shredded cheese Repeat layers and bake for 50 minutes.

Easy No-Knead Skillet Bread

Easy No-Knead Skillet Bread 1 package active dry yeast (2¼ tsp if measuring from bulk yeast) 2 cups lukewarm water 1/2 TBSP kosher salt 4 1/3 cups all-purpose flour olive oil rosemary Combine yeast and warm water in a large bowl or pitcher. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky) Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes. Preheat the oven to 400ºF. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves. Bake for 35-40 minutes until the top is a deep brown color.

Fried Tomatillos with Creamy Cumin Dip

Fried Tomatillos with Creamy Cumin Dip 1/2 c. sour cream 1/3 c. mayonnaise 1 tbsp. Hot sauce 1 1/4 tsp. ground cumin 1 tsp. fresh lime juice 1/4 tsp. ground coriander 8 large tomatillos 3 large eggs 2 c. breadcrumbs 1 c. flour 2 tsp. salt 1 c. canola oil In a medium bowl, combine sour cream, mayonnaise, hot sauce, 1/4 teaspoon cumin, lime juice, and coriander. Refrigerate dip until ready to serve. Cut tomatillos into 1/4-inch-thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt, and remaining cumin. In a skillet over medium-high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 minutes per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.

RASPBERRY LEMONADE

RASPBERRY LEMONADE 12 oz fresh raspberries 1 cup fresh lemon juice, chilled 1/2 cup cold water 1/2 cup granulated sugar (or to taste) 1/2 cup honey 1 liter (33.8 oz) sparkling water or club soda, chilled Fresh mint and ice, for serving Place raspberries in a food processor and pulse until well pureed. Force raspberry puree through a fine mesh strainer into a bowl. In a large pitcher (if you don't have one large enough you may need two) whisk together water and sugar until sugar has dissolved. Pour in honey and mix until blended. Stir in raspberry mixture and lemon juice then pour in club soda and stir once. Serve with ice and fresh mint.

ARTICHOKE CHICKEN CASSEROLE

ARTICHOKE CHICKEN CASSEROLE 1 cup grated Parmesan cheese 1 cup light mayonnaise 1 pinch garlic powder, or to taste 4 (4 ounce) skinless, boneless chicken breast halves 1 (14 ounce) can artichoke hearts, drained 1 (8 ounce) package mushrooms, sliced Preheat oven to 350 degrees F (175 degrees C). Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl. Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer. Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F

Garlic and Cilantro Green Beans

Garlic and Cilantro Green Beans One pound of frozen or fresh green beans (don't use canned beans) 2 Tablespoons Olive Oil 1/4 Cup Fresh Cilantro (chopped, don't remove all the stems because they contain a lot of flavor) 1 Tablespoon Minced Garlic (It's OK to add more) Freshly Ground Black Pepper and Sea Salt (to taste) Heat the olive oil on medium heat and add the garlic and green beans. Toss the beans gently until coated with the oil and garlic. Add salt and pepper. Reduce the heat and cover. Cook about fifteen minutes, Check a few times, because you will probably need to stir. Add the cilantro and cook about ten minutes longer or adjust time to your preferred degree of "doneness"

BUTTERSCOTCH FUDGE

BUTTERSCOTCH FUDGE 1 (14 ounce) can sweetened condensed milk 1 (11 ounce) package butterscotch chips 1/2 (11 ounce) package white chocolate chips 1 teaspoon butter flavored extract 1 teaspoon rum flavored extract In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.

ROCKY ROAD BROWNIE COOKIES

ROCKY ROAD BROWNIE COOKIES 1/2 cup butter 1 (11 oz) package bittersweet chocolate chips 4 oz unsweetened baking chocolate, roughly chopped 1 1/2 cup granulate sugar 4 large eggs 2 tsp pure vanilla extract 1 1/2 cup all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 1 1/2 cup mini marshmallows 1 1/2 cup chopped dry roasted almonds 1 cup milk chocolate chips Preheat the oven to 350°F. Line a standard baking sheet with parchment paper. Set aside. In a heavy bottomed saucepan over medium heat melt together the butter, bittersweet and unsweetened chocolate. Stir until completely melted then set aside to cool. {You may do this before preheating the oven, if desired.) In a mixing bowl using a hand mixer, beat together the sugar, eggs and vanilla. Beat on medium for 1 minute until fully combined. Sift together the flour, baking powder and salt. Lower the speed of the mixer and add gradually to the beaten sugar and eggs. Stop and scrap the side of the bowl. Beat in the melted chocolate just until combined. By hand mix in the marshmallows, almonds and chocolate chips. Us a 2 oz ice cream scoop to divide the cookie dough. Flatten the centers with a spoon or the back of the ice cream scoop. Bake for 10-12 minutes [Adjust depending on size} Do not over bake. Cool on the parchment paper for 10 minutes then remove to a cooling rack. NOTES If you are unable to find dry roasted almonds you may used slivered almonds that have been toasted in a 350°F oven for 6-8 minutes. Cool completely before adding to the dough.

Samoa Banana Bread

Samoa Banana Bread 3 bananas, mashed 1/2 cup brown sugar 2 eggs 1 tsp vanilla 1 tsp coconut extract 3/4 cup coconut milk 1 (4 serving size) box instant butterscotch pudding 1 cup whole wheat flour 1 cup all-purpose flour 1 tsp baking soda 1/2 cup chocolate chips 1/2 cup butterscotch chips Garnish: additional chocolate chips 1-2 tbsp sweetened, shredded coconut caramel sauce chocolate sauce Preheat oven to 350 degrees F. Grease and flour an 8x5" loaf pan. In a large bowl, mash bananas with a whisk. Whisk in brown sugar, eggs, vanilla and coconut extract. Stir in coconut milk with whisk. Add pudding mix, both flours and baking soda to the bowl and stir until just combined. Stir in chocolate and butterscotch chips. Be careful not to overmix. Spread into prepared pan and bake for 50-65 minutes, until a toothpick comes out clean or with moist crumbs. *If your bread is browning too quickly, cover loosely with a piece of greased tin foil for the second half of baking time. Let cool at least 10 minutes before removing from loaf pan. If desired, drizzle with chocolate and caramel sauce of choice.

CHOCOLATE MARSHMALLOW CHEX SQUARES

CHOCOLATE MARSHMALLOW CHEX SQUARES 2 1.2 cups rice Chex cereal 1/2 stick butter [1/4 cup] 4 1/2 cups small marshmallows 1/8 tsp sea salt 1/3 cup chocolate chunks 1/4 or 1/2 cup small marshmallows powdered sugar, for dusting Line a small square baking pan [one with a lip, a brownie pan will do!] with foil and rub with a little bit of butter or oil to prevent sticking or use some naturally non-stick parchment paper! In a medium pot, melt butter over medium-low heat. Add 4.5 cups marshmallows and whisk/stir until smooth and melted, about 5 minutes. Remove pot from heat. Using a moistened spoon, fold in the cereal. Add the chocolate and an extra 1/4-1/2 cup of marshmallows and fold it in as well, moving fast as the gooey melted marshmallow will set fast. Spoon onto your baking pan and press into an even layer, as thin or thick as you would like. Use a sifter or dusting wand to dust with powdered sugar [optional but prettty!] and allow to cool. Cut into squares

Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes 1 box of white cake mix (no pudding in mix) 2 boxes (3 oz each) of strawberry gelatin 1 cup of vegetable oil 1/2 cup of milk 4 eggs 3/4 cup of mashed strawberries 8 oz of cream cheese, softened 1/2 cup of unsalted butter, softened 2 tablespoons of milk 1 lb of powdered sugar Red food coloring 12-24 golden oreos (creme removed and crushed) 1 1/2 tablespoons of melted butter Preheat oven to 350F and line a muffin pan with cupcake liners. Mix cake mix, 1 box of gelatin, vegetable oil, milk, ½ cup of mashed strawberries and eggs in a large bowl. Pour cake batter into cupcake lined pan. Bake cupcakes for 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in pan for 10 minutes, then remove and allow them to cool completely. To make frosting: In another bowl beat butter, cream cheese and ⅓ cup of mashed strawberries. Add in powdered sugar and milk gradually. Add a few drops of red food coloring to get desired shade of pink. Beat on high until frosting is smooth. To make crumb topping: Mix crushed oreos with half a box of strawberry gelatin and 1.5 tablespoons of melted butter. Frost cupcakes with spatula and dip cupcakes into crumb mixture to coat.

Bacon Cheese Potato Nachos

Bacon Cheese Potato Nachos As many (fresh or already baked) Potatoes as you think you can handle! 1 tbsp. Cumin 1 tbsp. Chili Powder Olive or Vegetable Oil A large Zipper baggie Your favorite Nacho Toppings Peel and slice up the potatoes into about 1/4″ disks. Add them into the Zipper bag and drizzle the oil into it, then add the spices & shake it up, until all the taters are evenly coated! Grill them up until they’re golden on both sides (may take a bit longer if you started with raw Taters). Start layering them with the cheeses and toppings. Put them into the oven at 350 for a few minutes to melt together (may take a bit longer if you started with raw Taters). You can make baked potatoes and then when they have cooled off, slice them and they seem to taste better than using fresh ones.

CHICKEN CABBAGE STIR FRY

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

Hot Dog Roll-Ups

Hot Dog Roll-Ups 8 hot dogs 4 ounces cheddar cheese, cut into 8 strips 2 slices bacon, strips cooked and crumbled 1 (8 ounce) packages refrigerated crescent dinner rolls Cut a lengthwise slit in each hot dog; fill with a strip of cheese and about 1/2 teaspoon bacon. Separate crescent dough into eight triangles. Place a hot dog on the wide end of each triangle; roll toward the point. Place cheese side up on an ungreased baking sheet. Bake at 375 degrees F for 12 minutes or until golden brown

Creole Pork Chops & Cornbread Casserole

Creole Pork Chops & Cornbread Casserole 4 tablespoons shortening, Butter Flavor Crisco, divided 8 pork chops, 1/2 inch thick 1/3 cup onion, chopped 1/3 cup celery, chopped 1/4 cup bell pepper, green, chopped 1 garlic clove, minced 2 cups cornbread, crumbled 1 egg, lightly beaten 1 (14 1/2 ounce) cans tomatoes, whole, drained, cut up 1 (8 ounce) cans tomato sauce 1 teaspoon brown sugar 1/2 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 bay leaf Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat. Combine cornbread, egg and half of onion mixture in medium bowl. Set aside. Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf. Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover. Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.

Gooey Butter Cookies

Gooey Butter Cookies 8 ounces cream cheese, softened 1/2 cup butter, softened 1 egg 1/2 teaspoon vanilla 1 (18 1/2 ounce) box white cake mix or 1 (18 1/2 ounce) box yellow cake mix confectioners' sugar Cream together cream cheese and butter. Add egg and vanilla, then cake mix. Refrigerate for at least 1 hour or until cookie dough is firm. Roll in 1 inch balls, then roll in confectioner's sugar. Preheat oven to 350*. Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch. Wait a minute or two before removing cookies to cooling racks. Dust with confectioner's sugar.

Crab pups

Crab pups 1/2 C. finely diced sharp cheddar cheese 6 oz. canned white crab meat, drained 1 C. chopped imitation crab meat 1/4 C. onion, finely chopped 1 tsp. ole bay seasoning 1/2 C. self rising flour 1 large egg, beaten Veg. oil for frying 1/4 - 1/2 C. milk 1 C. cornmeal In a mixing bowl combine the cornmeal and the flour, add in the crab meat, onion, imitation crab, cheese and seasonings. Stir to combine. Add the egg and 1/4 C. milk to start, add a little more milk if needed to form a stiff batter, not loose like cornbread. Heat the oil in a deep fryer to 350 degrees, if you don't have a deep fryer pour 2" of oil in a deep skillet. Using a small ice cream scoop, scoop the batter and carefully lower into the hot oil, working in batches. Once they start to float and brown, roll them around in the oil to brown all sides. Fry them for 5-7 minutes or until golden brown and cooked through. Test one for doneness, mine took about 6 minutes. Drain on a paper sack or paper towel lined plate. Serve with ketchup or cocktail sauce.

LEMON VELVET CAKE

LEMON VELVET CAKE 1 1/4 cups sifted all purpose flour 1 1/2 cups sifted cake flour 1/2 teaspoon baking soda 1 1/2 tsp baking powder 1 teaspoon salt 1 1/2 cups sugar 2/3 cup vegetable oil 1/3 cup vegetable shortening at room temperature 1 tsp good quality vanilla extract 2 tsp pure lemon extract 3 large eggs 1 1/2 cups buttermilk zest of two small or one large lemons, grated and finely chopped FOR THE FROSTING 8 cups icing sugar (powdered sugar) 2 cups unsalted butter 1 tsp pure lemon extract 1 tsp minced lemon zest (optional) About 4 Tb milk Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy Beat the eggs in one at a time. Fold in the lemon zest. Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency. Fill and frost the cake. Garnish with candied lemon zest if desired. To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible. Bring one cup of water and one cup of sugar to a slow boil. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack. When cool, cut them in strips and roll in fine sugar.

BACON JALAPENO DEVILED EGGS

BACON JALAPENO DEVILED EGGS 12 large eggs, hard boiled and peeled 1 cup mayonnaise 1 1/2 tsp rice vinegar 3/4 tsp ground mustard 1/2 tsp sugar 2 jalapenos, seeded and chopped 6 pieces bacon, cooked, crisp, and crumbled paprika Slice the hard boiled eggs in half, lengthwise Remove the yolks and put them in a mixing bowl Mash the egg yolks with a fork Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined Mix in the jalapenos and bacon Put the mixture in a ziploc bag and cut a small hole in the corner of the bag Fill each egg hole with the mixture Sprinkle with paprika Chill until ready to serve

Caramel-Layered Brownies

Caramel-Layered Brownies 4 ounces unsweetened chocolate 3/4 cup (1 1/2 sticks) unsalted butter 2 cups sugar 3 eggs 1 teaspoon vanilla 1 cup all-purpose flour 1 cup semisweet chocolate chips 1 1/2 cups chopped nuts (optional) 14 ounces caramels 1/3 cup evaporated milk Heat the oven to 350⁰F. Lightly grease a 9 x 13-inch baking pan. In the top half of a double boiler, over hot water, melt chocolate and butter, stirring constantly until melted. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Remove 1 cup of batter; set aside. Spread remaining batter into prepared pan. Sprinkle with chips and 1 cup of the nuts, if using. Melt caramels and milk over low heat, stirring constantly, until completely melted and smooth. Spoon over chips and nuts, spreading to edges of pan. Gently spread reserved batter over caramel mixture. Sprinkle with remaining ½ cup nuts, if using. Bake for 40 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan, cut into squares

Shrimp and Mushroom Linguine with Creamy Cheese Herb Sauce

Shrimp and Mushroom Linguine with Creamy Cheese Herb Sauce 1 (8 ounce) package linguine pasta 2 tablespoons butter 1/2 pound fresh mushrooms, sliced 1/2 cup butter 2 cloves garlic, minced 1 package cream cheese 2 tablespoons chopped fresh parsley 3/4 teaspoon dried basil 2/3 cup boiling water 1/2 pound cooked shrimp Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender, about 7 minutes. Drain. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through. Toss linguine with shrimp sauce and serve.