FESTIVE CRACKER SPREAD

FESTIVE CRACKER SPREAD 1 (8 ounce) package cream cheese, softened 1 (8 ounce) package finely shredded sharp Cheddar cheese 1/2 cup mayonnaise 3/4 cup chopped pimento-stuffed olives 1/2 cup chopped celery 1/3 cup chopped onion 1/4 cup chopped green bell pepper 2 teaspoons dried parsley Beat the cream cheese, Cheddar cheese, and mayonnaise with an electric mixer in a bowl until smooth. Fold in the olives, celery, onion, bell pepper, and parsley; mixing just enough to evenly combine. Cover and chill for at least 1 hour.

Baked Sweet Onion Cheddar Dip

Baked Sweet Onion Cheddar Dip 1 1/4 cups finely chopped yellow sweet onions 1 garlic clove, minced 1/4 cup mayonnaise 1/4 cup plain yogurt or 1/4 cup sour cream 1/2 cup grated sharp cheddar cheese Tabasco sauce, to taste 1/8 teaspoon curry powder, to taste (optional, but oh so good!) 1/3 cup grated parmesan cheese 1/8 teaspoon smoked spanish paprika or 1/8 teaspoon dried ancho chile powder or 1/8 teaspoon sweet paprika 1 tablespoon chopped green onion, for garnish Preheat oven to 350 degrees F. In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using). Spread into a lightly pan sprayed small-ish baking dish. Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.). Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion). Serve hot or warm with crackers, bread, or raw veggie dippers. Makes about 6 servings. I usually make a double batch!

Bacon Loaded Mac N ' Cheese

Bacon Loaded Mac N ' Cheese 8 slices bacon 1 cup shredded extra-sharp cheddar cheese, divided 3⁄4 cup of uncooked elbow macaroni 2 tablespoons margarine 2 tablespoons flour 3⁄4 cup milk 1⁄2 teaspoon salt (to taste) 1⁄2 teaspoon ground black pepper (to taste) Preheat oven to 350 degrees. Fry bacon till lightly crisp, crumble and set aside. Cook macaroni according to directions on pasta box, and drain. In the same pan as you cooked the pasta, melt margarine and add flour. Cook for about 3 minutes,until flour taste is cooked away. Add milk a little at a time, stir until flour is well blended. Remove from heat and add 3/4 cup of cheese, stirring until melted ( at this point, you may add a bit more milk if it's too thick ). Add pasta, crumbled bacon, and salt and pepper to taste. Pour into a greased a 1 1/2 quart baking dish, sprinkle top with remaining cheese. Bake for 25 to 30 minutes, or longer if you like a more golden cheesy top.

CHOCOLATE SHORTBREAD

CHOCOLATE SHORTBREAD 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter 1/2 cup white sugar 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts Preheat oven to 300 degrees F (150 degrees C). Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips. Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

BOMBSHELL BROWNIES

BOMBSHELL BROWNIES 1 cup butter, melted 3 cups white sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt 1 cup semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Cheesy Ravioli Casserole

Cheesy Ravioli Casserole 1 lb. mild Italian sausage 1 large jar of pasta sauce 1 can of fire-roasted tomatoes, undrained 1/2 cup of water 2 packages of frozen cheese ravioli (2 lbs.) 2 cups of Italian blend cheese, shredded 2 Tablespoons of grated parmesan cheese Preheat the oven to 400 degrees. Brown the sausage in a skillet and drain. Mix together the tomatoes, water, pasta sauce and sausage. Spoon about a cup of the sauce mixture into the bottom of a 13 x 9 baking dish. Add a layer of ravioli and cover with a cup of the Italian blend cheese. Repeat the layers and sprinkle with the rest of the Italian and the parmesan cheese. Cover with foil and bake for 30 minutes. Then remove the foil and bake uncovered for about 15 more minutes until cheese is melted and the sauce is bubbly. Enjoy! Quick Tip: Use frozen (DONT THAW) or fresh ravioli for this.

Yummy Pork Chops

Yummy Pork Chops 2 thin cut, bone-in pork loin chops 1/4 C flour 1 egg white 2 tsp Dijon mustard 3/4 C bread crumbs, seasoned or plain 1/4 C grated Parmigiano-Reggiano 1 tsp dried sage 1/2 tsp dried thyme 1 tsp dried parsley salt and pepper to taste + 1/2 tsp salt 1 Tbsp olive oil 2 Tbsp butter Season chops with salt and pepper and bring to room temperature. Preheat oven to 400 degrees. Sprinkle chops with flour on both sides and pat to coat. On a pie plate, whisk the egg white and Dijon mustard. On a separate plate, mix the bread crumbs, herbs, cheese, 1/2 tsp salt and ground pepper. Dredge one pork chop in the egg mixture and then in the breadcrumbs, patting to adhere. Repeat with second chop. In an oven-proof skillet large enough to accommodate both chops, heat butter and olive oil over medium-high heat until sizzling. Sear the chops until nicely browned, about 2-3 minutes per side. (If doubling the recipe, sear the chops in batches and transfer to a pre-heated baking sheet.) Transfer the skillet to the oven and continue cooking, turning the chops over halfway through; bake for about 5-8 minutes, depending on thickness, until the chops reach 145-150 degrees internal temperature. Let the pork chops rest for 8 minutes and serve.

Easy Empanadas

Easy Empanadas 2 tablespoons olive oil 1 package refrigerated pizza dough (about 1 pound) Flour for your work surface 1 (16 ounce) can black beans 1 (16 ounce) can corn, drained (use about half the corn for the empanada and the rest for garnish) 2 avocados, cut into small chunks 2 cups prepared salsa 1 (8 ounce) package shredded cheddar cheese Sour cream for garnishing Preheat your oven to 400 degrees F. Use about a tablespoon of the oil to lightly coat the baking sheet. Separate the pizza dough into six portions. On a lightly floured surface, roll each portion into a round shape, about eight inches in diameter. Use half of each round to hold your ingredients: Spread out the beans (leave about half an inch of dough at the edge), and then top with two tablespoons of corn, salsa, avocado and cheese. Fold the empty half over the filling and use a fork to seal the edges closed. Use the remaining olive oil to lightly brush the tops of the empanadas. Place on a baking sheet and bake until lightly golden (about 12-15 minutes). Serve with sour cream and corn as your garnish.

Juiciest Chicken Thighs

Juiciest Chicken Thighs 4 skinless, boneless chicken thighs 1/2 cup soy sauce 1/2 cup ketchup 1/3 cup honey 3 cloves garlic, minced 1 teaspoon dried basil Lay chicken thighs into the bottom of a 4-quart slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. Cook on Low for 6 hours.

HOMEMADE CINNAMON BITES

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

Shredded Beef Enchiladas

Shredded Beef Enchiladas 12 enchiladas 1 cup enchilada sauce 12 tortillas (flour or corn) 1 pound Mexican Shredded Beef 1 can (15 oz) black beans, drained and rinsed 2 cups, shredded mexican blend cheese 1/2 cup, crumbled cojita cheese (optional and can also use another crumbly cheese such as feta) 1/4 cup cilantro, fresh, chopped (optional) Preheat oven to 350 Spray a large casserole dish with nonstick spray Pour 1/2 cup enchilada sauce into bottom of casserole dish Lay tortilla into sauce Place about 1/4 cup shredded mexican beef, 1-2 tablespoons of beans & 1-2 tablespoons shredded cheese into center of tortilla Roll up tortilla and place seam side down into sauce Repeat with remaining tortillas and meat Pour remaining sauce over rolled tortillas and sprinkle remaining shredded cheese over top Cover casserole dish with aluminum foil and bake for 20 minutes and then remove foil and bake for another 10 minutes Let enchiladas sit for 5-10 minutes before serving To serve sprinkle with cojita cheese & fresh cilantro (if using)

Ranch-Parmesan Chicken

Ranch-Parmesan Chicken 6 boneless chicken breast 1 cup dry bread crumbs, (even better, use panko breadcrumbs) 1/4 cup (up to 1/3) parmesan cheese 1 tsp seasoning salt 1/2 tsp (up to 1) black pepper, ground 1/2 tsp (up to 1) garlic powder 1 cup prepared ranch salad dressing, (use bottled salad dressing, you might need a bit more dressing) 1/4 cup butter, melted (no substitutes) Set oven to 400° degrees (set oven rack to lowest position). Lightly grease a 13 x 9-inch baking dish. In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder. Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off). Coat in the breadcrumb mixture. Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy). Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative). If desired you can sprinkle black pepper over the chicken pieces Bake uncovered for about 30-35 minutes or until the chicken is cooked.

Passion Tea Lemonade

Passion Tea Lemonade 1 cup water 1 cup sugar 1 teaspoon vanilla extract 8 oz brewed Tazo (or other brand) passion tea, chilled 2 oz lemonade (homemade or store bought, I used Simply Lemonade) In a small saucepan, add the water & sugar and bring to a boil over medium-high heat, stirring until the sugar dissolves. Once the sugar dissolves, reduce the heat to low and simmer for 10-15 minutes. Remove the pan from the heat, stir in the vanilla, and let the simple syrup cool. Transfer to an airtight container and store in the refrigerator (this recipe makes a lot but you can keep it in the fridge for a couple weeks). To make the passion tea lemonade, combine the tea, lemonade, and 1½ Tablespoons simple syrup in a drink shaker or sealable container. Shake the mixture to combine and pour over ice.

Cranberry Orange Cider

Cranberry Orange Cider 2 cups cranberry-apple juice 1 cup orange juice 1 cinnamon stick 2 orange slices 1 Tablespoon honey Add the cranberry-apple juice, orange juice, cinnamon stick, and orange slices to a medium saucepan over medium high heat. Bring to a boil then cover, reduce heat, and simmer for 5 minutes. Remove the cinnamon stick and orange slices and stir in the honey. Serve warm and garnish with more orange slices & cinnamon sticks if you want. Notes If you're serving at a party, it will stay warm beautifully in a slow cooker on warm. Or, if you're on your way out to a holiday activity, it'll travel well in your Thermos. You can easily double the recipe for a crowd.

Skinny Pineapple Coconut Cocktail

Skinny Pineapple Coconut Cocktail 1/2 cup Coconut Pineapple Sparkling Ice 2 jiggers (3 oz) white rum splash of Triple Sec ice - crushed ice would be even better fresh pineapple for garnish, optional Pour the Coconut Pineapple Sparkling Ice over ice cubes. Add the white rum. Pour in a splash of Triple Sec. Stir to combine & enjoy!

Oven Roasted Garlic Green Beans

Oven Roasted Garlic Green Beans 1 lb of fresh green beans, trimmed (& I snapped the long ones in half) 4 t. of extra virgin olive oil (EVOO) 1 t. sea salt 1 t. freshly ground black pepper 1 t., or so, of lemon juice 1 Tb of minced garlic Preheat the oven to 425 and place a foil covered baking sheet into the oven to get hot. Place all ingredients into a large bowl & toss to coat. Let the ingredients marinate for awhile – I did about 20 mins but I’m sure the longer the better. Remove the hot pan (carefully) and add the green beans, spreading to a single layer. You should hear them sizzle immediately. Bake at 425 for 8-12 minutes, until crisp tender.

CARAMEL PRETZEL CHOCOLATE CHIP COOKIES

CARAMEL PRETZEL CHOCOLATE CHIP COOKIES 1/2 cup (1 stick) butter, at room temperature 1/4 cup plus 2 Tb sugar 1/4 cup plus 2 Tb brown sugar 1/2 tsp vanilla 1 egg 1/2 tsp salt 1/2 tsp baking soda 1 1/2 cups flour 3/4 cup stick pretzels, broken into thirds 1/2 cup caramel bits 1/2 cup semi-sweet chocolate chips In a stand mixer, cream butter with sugars. Add vanilla & egg. Mix & scrape down bowl. In a medium bowl, combine salt, baking soda & flour. Gradually add to wet mixture. Mix until combined. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula. Spoon approximately 1/2 Tb rounded balls onto the lined baking sheets, about 1″ apart. Bake at 350 degrees for 11-12 minutes.

Mexican Wedding Cake

Mexican Wedding Cake For the cake 2 cups all purpose flour 2 cups sugar 2 eggs 2 teaspoons baking soda 2 teaspoons vanilla 16 oz can crushed pineapple & its juice For the frosting 8 oz cream cheese, softened 1 cup sugar 1 teaspoon vanilla For the cake Preheat oven to 350 degrees. Grease a 9″ x 13″ pan and set aside. In a large bowl, add all “cake” ingredients and mix by hand with a wooden spoon until well combined. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before frosting. For the frosting Add cream cheese, sugar, vanilla, and butter (if you’re including it) to a large bowl. Beat well with a hand mixer until fully combined. Frost cake once cooled.

Garlic Herb Dip

Garlic Herb Dip 1 brick (8 oz) cream cheese, softened to room temp 3 Tablespoons mlik (I used 2%) 3 Tablespoons fresh basil, finely chopped 3 Tablespoons fresh parsley, finely chopped 2 Tablespoons fresh chives, finely chopped 1 teaspoon minced garlic In a medium bowl, add the cream cheese and milk and mix with an electric mixer on medium until smooth. Add in the chopped herbs and garlic and mix on low until distributed. Refrigerate until ready to serve then top with additional herbs.

Butterscotch Bundt Cake

Butterscotch Bundt Cake For the Butterscotch Bundt Cake 1 box yellow cake mix 1 package (3.4 oz) JELL-O butterscotch instant pudding mix 1 cup milk 1/2 cup butter, melted 3 eggs For the Powdered Sugar Glaze 1 cup powdered sugar 1 Tablespoon butter, melted 1/4 cup water splash of vanilla extract For the Butterscotch Bundt Cake: Preheat your oven to 350 degrees and generously spray your bundt pan with non-stick spray. Set aside. In a large bowl, add the cake mix, dry pudding mix, milk, melted butter, and eggs. Beat on low for 30 seconds then medium for 2 minutes. The batter will be thick & fluffy (thanks to the pudding!) Spoon evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for about an hour. Flip over onto a plate. For the Powdered Sugar Glaze: While the cake is cooling, to a medium bowl, add the powdered sugar, melted butter, water, and vanilla. Whisk together until smooth. Once the cake has cooled, pour the glaze over the cake. Slice, serve, and enjoy! Notes I used 2% milk. Use what you have.

Quick and Easy Beef Pot Pie

Quick and Easy Beef Pot Pie 2 lb Beef 1 mixed veggies 1 golden mushroom soup 1 beef broth 2 can jumbo biscuits salt and pepper Brown beef with salt and pepper Once brown add mixed veggies Mix the golden mushroom soup with beef broth cook so it can thicken up Add mix to baking pan Place biscuits on top Cook on 375° 18mins and done let it cool and time to eat

WHACK GREEN BEANS

WHACK GREEN BEANS ( because they are so addictive). 5 (15 ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too) 12 slices bacon 2/3 cup brown sugar 1/4 cup butter, melted 7 teaspoons soy sauce 1 1/2 teaspoons garlic powder Put the drained beans in a 9x13 pan. Add the cooked bacon pieces. Mix the remaining ingredients ( the crack sauce). Pour over the beans and bake 40 minutes at 350. Toss and serve

Rotel Dip

Rotel Dip 2 packages of cream cheese 8 oz, cubed 1 lb sausage cooked and crumbled I use mild breakfast sausage but it would be great with spicy italian sausage! 1 can of Rotel 10 oz, I used hot and it had quite a kick! If you don't love a lot of spice, go for original or mild If making in Crockpot: combine all ingredients and cook on low 1-2 hours, or until cream cheese is melted and ingredients are combined. If making on the stovetop: add all ingredients over med-high heat and stir until melted and combined. Serve with corn chips or tortilla chips

SHRIMP STUFFED JALAPENO POPPERS

SHRIMP STUFFED JALAPENO POPPERS 5-6 whole Large Jalapeños 1-2 tablespoons Olive Oil Chili Lime Seasoning Creamy Cheesy Shrimp Filling 4 ounces Cream Cheese 1 cup Jack Cheese, Shredded 1/2 teaspoon Chili Lime Seasoning 1/4 teaspoon Salt 1/2 pound Bay Shrimp Panko Topping 1/4 cup Panko Bread Crumbs 1 tablespoon Butter, Melted 2 tablespoon Jack Cheese, Shredded Preheat oven to 400 degrees. Slice jalapeños in half, and remove seeds. Brush skin of jalapeños with olive oil, and sprinkle skin generously with chili lime seasoning. Place in a baking dish skin side down. Creamy Cheesy Shrimp Filling Cream together cream cheese, jack cheese, chili lime seasoning, and salt. Fold in shrimp. Divide filling evenly between jalapeños. Panko Topping Stir together panko bread crumbs and butter until well combined. Divide shredded cheese evenly over the top of jalapeños. Cover evenly with panko bread crumb mixture. Bake for 15-20 minutes until cheese is bubbly, and panko crumbs golden brown.

Pineapple Pie

Pineapple Pie 1 (20 oz.) can crushed pineapple, juices reserved 1 graham cracker crust, store-bought or homemade 2 (3.4 oz.) packages instant vanilla pudding mix 1 cup sour cream frozen whipped topping, as needed maraschino cherries, garnish canned pineapple rings or fresh pineapple, garnish Combine crushed pineapple (and juices), sour cream and vanilla pudding mix in a large bowl and stir until fully incorporated. Pour mixture into graham cracker crust and spread into an even layer. Place pie in refrigerator and chill for 30-40 minutes, or until set. Remove from fridge and gently spread frozen whipped topping over the top. Optional: refrigerate 15 minutes until set. Decorate with (drained) pineapple rings, if using, and maraschino cherries.

Fully Loaded Ranch Dip

Fully Loaded Ranch Dip 1 cup sour cream 1 1/2 cups mayo, Olive Oil Mayo 1 ounce Ranch salad dressing & seasoning mix packet 10 green onions, chopped 2 cups grated cheddar cheese 1 cup cooked & crumbled bacon, you can also use bacon bits In a medium mixing bowl add sour cream, mayo and ranch packet, stir together until well combined. Add in green onion, grated cheddar cheese and bacon, stir together until well combined. Serve immediately with cracker, chips or veggies like celery and carrots. Or refrigerate until ready to use, you can make this a day or two in advance.

NEW YEAR’S DAY BLACK-EYED PEAS

NEW YEAR’S DAY BLACK-EYED PEAS 1 lb. black-eyed peas 1 (32-oz.) box chicken broth 1 (14-oz) can petite diced tomatoes 6 slices bacon, cooked and sliced 1 cup diced ham 1/2 cup diced sweet onion 1 garlic clove, minced 1 tsp. oregano 1/4 tsp. pepper about ¼ tsp. salt (add to taste at the END of cooking time) Start by soaking the black-eyed peas overnight in the slow cooker. Add the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours. In the morning drain the water. Coupons Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. Cover and cook on LOW for 10 hours. Do not open the lid during the cooking time. Add the salt to taste. For creamier beans stir and smash some of the beans. Serve with cornbread. Note- A ham hock can be used instead of the bacon and cubed ham. The grocery store I shop at is often out of ham hocks so I used bacon and ham in this recipe. If you use a ham hock, add it in the beginning, shred the meat from the ham hock at the end of cooking time and discard the fat and bone

Holiday Ritz Crackers

Holiday Ritz Crackers I would think might go well with many different dressing/seasoning mixes. Get your chefs hat on and try them out! 1 stick melted butter 1 packet Ranch dressing mix ¼ c. grated Parmesan 1 tbsp. red pepper flakes 1 tsp. garlic powder 1 box Ritz crackers Toss box of Ritz crackers with all 5 ingredients Bake in 300 degree oven for 15 minutes

JALAPENO CHEESE CORN BREAD

JALAPENO CHEESE CORN BREAD 1 1/2 cups cornbread mix 3/4 cup milk 1 egg 2 green onions, chopped 1/2 cup creamed corn 1/4 cup chopped jalapeño peppers 3/4 cup grated cheese (cheddar, Monterey Jack or both) bacon, pimento, garlic (you decide which, and how much) 1 Tbsp sugar 2 Tbsp oil Mix all ingredients well. Pour into buttered baking dish or cast iron skillet. Bake at 425 degrees about 25 minutes or until done.

TROPICAL PINEAPPLE COCONUT BARS

TROPICAL PINEAPPLE COCONUT BARS 3 1/2 c. all purpose flour, divided 1 c. sweetened flaked coconut 1 c. firmly packed brown sugar 1 tsp. baking soda 1 c. butter, divided 1 c. sugar 3 large eggs 1 (20 oz.) can crushed pineapple, drained well Garnish: toasted flaked coconut~ Don't forget! Preheat oven to 350. Lightly grease a 13 x 9 inch baking pan. In a large bowl, combine 2½ cup flour, coconut, brown sugar and baking soda. Using a pastry blender or two knives, cut in ½ cup of butter until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10 minutes. In a medium bowl, beat remaining ½ cup butter and sugar at medium speed with an electric mixture until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in remaining 1 cup flour. Stir in pineapple. Spread mixture over baked layer. Sprinkle evenly with remaining crumb mixture. Bake for 25 minutes, or until a wooden pick inserted comes out clean. Add the toasted coconut to the top and allow to cool before cutting into squares.

JALAPENO RANCH DRESSING

JALAPENO RANCH DRESSING Serves: About 3 cups 1 large jalapeno pepper, diced (See Cook's note) 1-2 Tbsp roughly chopped pickled jalapeno slices (Adjust to your taste) 2 medium garlic cloves 2 Tbsp roughly chopped sweet onion 1 Tbsp fresh lime juice 1½ cup real mayonnaise 1 cup buttermilk ½ cup sour cream ⅓ cup fresh cilantro leaves, loosely packed 1½ tsp garlic salt 1 tsp onion powder ½ tsp garlic powder ½ tsp sugar ¼ tsp lemon pepper In a food processor or stand blender, roughly chop the jalapeno pepper, pickled jalapenos, garlic cloves, chopped onion and lime juice. Add the mayonnaise, buttermilk, sour cream, cilantro, garlic salt, onion powder, garlic powder, sugar and lemon pepper. Process until fully combined. Pour into a mason jar and chill overnight. Shake well before serving, Use within 7 days of making. NOTES To adjust the heat, when chopping the raw jalapeno, leave the seeds to add more spice or remove with a spoon for a milder taste.

Cabbage Roll Soup

Cabbage Roll Soup 1 large onion, diced 3 cloves garlic, minced 1 lb lean ground beef ½ lb lean ground pork ¾ cup uncooked long grain rice 1 medium head cabbage, chopped (core removed) 1 (28 ounce) can diced tomatoes 2 tablespoons tomato paste 4 cups beef broth 1½ cups V8 or other vegetable juice 1 teaspoon paprika 1 teaspoon thyme 1 tablespoon Worcestershire sauce 1 bay leaf salt and pepper, to taste In a large pot, brown onion, garlic, pork and beef. Drain any fat. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes). Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes) Remove bay leaf and serve.

Apple Dip

Apple Dip Yield: 1 ½ cups 1- 8 oz cream cheese, softened 1/3 cup marshmallow cream 1/3 cup brown sugar 1/3 cup peanut butter (crunchy is delicious) 2 Tbsp milk Mix cream cheese and marshmallow cream til smooth. Add brown sugar and peanut butter – mix, then milk and blend again. Serve with apples, bananas, graham crackers or ANY thing you want. Store in the refrigerator in a covered container

Amish Church Spread

Amish Church Spread 1/2 cup brown sugar 1/4 cup water 1 tablespoon butter 2 tablespoons Karo corn syrup 3/4 cup peanut butter 1/2 cup marshmallow creme 1/2 teaspoon vanilla extract In a medium saucepan over high heat, combine sugar, water and butter and bring to a boil. Stir in corn syrup, reduce heat to low, and simmer 1 to 2 minutes; remove from heat. Add peanut butter, marshmallow crème, and vanilla and stir until blended. Store in a container in refrigerator.

3 Bean Salad

3 Bean Salad 2 ripe avocados diced 2 large jalapeños seeded and diced 1 can of black beans rinsed and drained 1 can of sweet corn drained 1 can of chick peas rinsed and drained 1 cup sliced in half cherry tomatoes parm cheese 1/2 cup of Italian dressing Lime juice to taste Cut the avocados in half, pit them and dice in half. Place in a medium bowl. Deseed the jalapeños and dice. Slice in half the cherry tomatoes and add them to the medium sized bowl along with the diced Jalapeños. Put 3 Tablespoons of lime juice in the medium bowl to coat the avocado, tomatoes and jalapeños. Drain the black beans and rinse. Follow the same step with the sweet corn and chick peas. Add the beans to the medium sized bowl and gently toss the ingredients together. Add parmesan cheese and the 1/2 cup of italian dressing then toss to coat everything. Put in refrigerator to chill or eat right away! You can sub in ingredients or sub out some, for example, you can add chicken or bacon for an extra kick. You can also add fresh basil.

FRITO SNACK MIX

FRITO SNACK MIX One 10.5-ounce bag of Fritos 2 cups Rice Chex Cereal 2 cups Pretzel Twists 1 1/2 cups nuts (I used walnuts, but peanuts, cashews or mixed nuts would work great) 1 cup light brown sugar, packed 1/2 cup butter 1/2 cup light corn syrup 1 cup of mini M&Ms Preheat oven to 350°F. In a large bowl combine the Fritos, Chex, Pretzels and nuts. Set aside. In a small saucepan melt the sugar, butter and corn syrup over medium heat. Let the mixture come to a boil and then boil for 4 minutes without stirring. Remove the pan from heat and pour over Frito mixture, stirring to coat evenly. Transfer mix to a large roasting pan and bake for 8 minutes. Remove to stir and bake for an additional 8 minutes. Transfer the mixture to a wax paper lined counter and let it cool completely before breaking into large clumps. When cooled sprinkle M&Ms over mix. Store in an airtight container for up to a week.

Strawberry Popcorn

Strawberry Popcorn 10 cups popped popcorn 1 1/4 cups Extra Fine Granulated Sugar 1 small box strawberry gelatin 1/3 cup light corn syrup 5 tablespoons salted butter, diced Preheat oven to 350°F. Prepare a sheet pan with parchment paper. Lay popped popcorn out over pan; set aside. In a small pot, heat sugar, gelatin, and corn syrup over medium low heat until smooth and bubbly, about 5-6 minutes. Add butter and stir until incorporated. Pour mixture over popcorn, stirring to coat. Place in oven and bake for 3-4 minutes. Remove from oven and stir; return to oven for 4 more minutes. Remove from oven and allow to set, about 2-3 minutes. Form into balls, if desired.

Sweet & Salty Kettle Corn

Sweet & Salty Kettle Corn 1/4 cup oil (vegetable, coconut, or canola) 1/2 cup corn kernels 1/3 cup Extra Fine Granulated Sugar 1 teaspoon kosher salt In a large pot with a lid, heat oil over medium-high heat. Add popcorn kernels. When oil starts to sizzle, or first popcorn pops, sprinkle sugar over popcorn kernels and quickly stir together to coat. Cover and shake pan until popping slows down. The popcorn should be done popping in about 2 to 3 minutes. Remove from heat and pour kettle corn into a large bowl. Sprinkle with salt and toss to coat. Allow kettle corn to cool for five minutes. Eat immediately or store in an airtight container for up to 3 days.

Butterscotch Banana Bread

Butterscotch Banana Bread 3-4 ripe bananas (approx 1½ cups mashed) 6 Tbls butter softened ¾ c light brown sugar 1 egg 1 tsp vanilla 1¼ c flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup butterscotch chips Preheat the oven to 325 degrees. Peel and mash the bananas. Add in the egg, butter, brown sugar and vanilla and mix until well combined. Combine flour and remaining dry ingredients. Add the dry ingredients and stir just until combined. Do not over mix. Stir in butterscotch chips. Grease and flour a 9 in x 5 in loaf pan and then pour the mixture in. Let the bread bake for 65-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for at least 10 minutes before removing.

Jalapeno Popper Deviled Eggs

Jalapeno Popper Deviled Eggs 6 slices bacon, chopped 1 jalapeno, seeded and chopped 1 garlic clove, minced 10 hard boiled eggs 3 ounces cream cheese, softened 3 tablespoons mayonnaise 1 teaspoon Dijon mustard 1/4 teaspoon apple cider vinegar pinch of salt pinch of cayenne pepper 1 jalapeno thinly sliced Cook bacon in a nonstick skillet until crispy. Remove with a slotted spoon and set aside. Discard all but 1/2 tablespoon bacon grease. Add chopped jalapeno and minced garlic to bacon grease and cook for 1 to 2 minutes. Cut eggs in half and remove egg yolks. Place egg yolks in a medium bowl with cream cheese, mayonnaise, Dijon mustard, apple cider vinegar, salt and cayenne. Use a fork to mash the egg yolks up well and mix them together with the other ingredients until smooth. Stir in jalapeno and garlic. Set aside about 1/4 of the bacon and mix the rest into the egg yolk mixture.. Evenly spoon the egg yolk mixture into the egg whites. Garnish eggs with remaining bacon and jalapeno slices.

Easy Strawberry Pineapple Cake

Easy Strawberry Pineapple Cake Strawberry Cake 1 15.25 oz strawberry cake mix ¾ cup Almond Breeze Almond Milk 3 eggs, room temperature 1 8.25 oz crushed pineapple (do not drain) Fluff Frosting 1 3.5 oz package vanilla pudding mix 1 20 oz can crushed pineapple (do not drain) 12 oz Cool Whip or 1 cup heavy whipped cream, whipped Strawberry Cake Preheat oven to 350F. Grease and flour a 9 x 13 baking dish. Combine all cake ingredients in a large bowl. Mix just until combined. Pour into prepared baking dish and bake 30-35 minutes or until an inserted toothpick comes out clean. Place baking dish on a wire rack and let cake cool completely., Fluff Frosting Whisk pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated. Spread on cooled cake. Refrigerate for at least 30 minutes before serving.

Quick & Easy Lemon Spaghetti

Quick & Easy Lemon Spaghetti 1 lb Spaghetti 2 fresh lemons 2/3 c extra virgin olive oil 2/3 c Parmigiano-Reggiano cheese, freshly grated 3/4 tsp salt 1/2 tsp black pepper, freshly ground 1/3 fresh basil, chopped Grate lemon peels and place lemon zest in a small bowl. Juice the lemons into a separate bowl. Whisk the oil, lemon juice, Parmigiano-Reggiano cheese, salt, and pepper in a large bowl and blend

EASY PEACH COBBLER

EASY PEACH COBBLER 3/4 pkg. white cake mix 1 (16 oz.) can sliced peaches and juice 1/2 stick butter Grease an 8x8x2 pan. Add peaches and juice. Cover with cake mix. Dab butter on top. Bake for 30 minutes or until brown.

Pork Chop and Potato Casserole

Pork Chop and Potato Casserole 1 tablespoon vegetable oil 6 boneless pork chops 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup milk 4 potatoes, thinly sliced 1/2 cup chopped onion 1 cup shredded Cheddar cheese Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

BAKED CINNAMON APPLES

BAKED CINNAMON APPLES 3 lb. bag apples of your choice. I used Gala since they were on sale 1/8 C. Cinnamon (may adjust to your taste) 1 1/2 C. Brown Sugar (may adjust to your taste) 8 Pats of Butter Wash apples well & dry Core Apples Cut into slices Spread Apple Slices out in a 9 X 12 Baking Pan Sprinkle Cinnamon evenly over slices Spread Brown Sugar evenly over slices Arrange Butter Pats randomly on top Bake at 350 for 1-1 1/2 hours until tender

BACON RANCH CABBAGE

BACON RANCH CABBAGE 1 bag of precut cabbage mix 1/2 lb cooked bacon 1 onion .. chopped 1 envelope ranch seasoning mix 2 T. olive oil Cook your bacon .. drain set aside Chop onions and caramelize in olive oil add cabbage and onions cook down add ranch mix and bacon continue to cook down to desired tenderness

Lemon Garlic Broccoli

Lemon Garlic Broccoli 10 oz package of frozen broccoli cuts 4oz. mozzarella cheese 1tsp lemon garlic salt Steam the broccoli until tender. Preheat oven to 350 degrees. Place broccoli in a small baking dish. Sprinkle broccoli with the lemon garlic salt. Sprinkle the mozzarella cheese over broccoli. Place in oven until cheese melts.

Ham an Cheese Pie

Ham an Cheese Pie 1 cup diced fully cooked ham 3/4 cup shredded Swiss cheese 5 bacon strips, cooked and crumbled 3/4 cup shredded sharp cheddar cheese 3 tablespoons chopped onion 3 tablespoons chopped green pepper 1 cup milk 1/4 cup biscuit/baking mix 2 eggs 1/4 teaspoon salt 1/8 teaspoon pepper In a greased 10-in. quiche dish or pie plate, layer ham, Swiss cheese, bacon, Cheddar cheese, onion and green pepper. Place the remaining ingredients in blender in the order given; blend for 35 to 40 seconds. Pour over meat, cheese and vegetables; do not stir. Bake, uncovered at 350° for 30-35 minutes or until set and lightly browned. Let stand 5 minutes before cutting. Yield: 6-8 servings.

Lasagna Soup

Lasagna Soup For the soup: 2 tsp. olive oil 1-1/2 lbs. Italian sausage 3 c. chopped onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes 2 T. tomato paste 1 28-oz. can fire roasted diced tomatoes 2 bay leaves 6 c. chicken stock 8 oz. mafalda or fusilli pasta 1/2 c. finely chopped fresh basil leaves salt and freshly ground black pepper, to taste for the cheesy yum: 8 oz. ricotta 1/2 c. grated Parmesan cheese 1/4 tsp. salt pinch of freshly ground pepper additional cheesy yum to top it off: 2 c. shredded mozzarella cheese Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

SPICY CHICKEN STEW

SPICY CHICKEN STEW 6 skinless, boneless chicken breast halves 3 (14.5 ounce) cans diced tomatoes 1 (16 ounce) jar green salsa 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can pinto beans, drained and rinsed 1 (15.25 ounce) can whole kernel corn, drained 1 (1.25 ounce) package taco seasoning 1 tablespoon chopped fresh cilantro 2 teaspoons ground red chile pepper, or to taste 1 teaspoon ground cumin 1/2 cup cream cheese, softened Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours. For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

Crack Chicken Spaghetti Bake

Crack Chicken Spaghetti Bake 1 (16 oz.) package spaghetti 2 (10.75 oz.) cans cream of chicken soup 2 (8 oz.) packages velveeta cheese, cubed 1 cup low-sodium chicken broth 1 (1.5 oz.) package dry ranch mix 3 cups cooked chicken, shredded or cubed 1/3 cup bacon bits 2 cups sharp cheddar cheese, grated Kosher salt and freshly ground pepper, to taste Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray. Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper. Place drained pasta and shredded chicken in greased baking dish and pour cheese sauce over the top. Toss together until everything is evenly coated, then top with cheddar cheese and bacon bits. Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through.

Hot Spiced Wine

Hot Spiced Wine Serves: 6 1 cup fresh orange juice 1/2 cup water 1/4 cup honey 1/2 teaspoon grated lemon or orange zest Dash ground cinnamon Dash ground nutmeg 1 (750 ml) bottle fruity red wine, such as a pinot noir or French red wine blend Lemon and/or orange slices, for serving Place the orange juice and water in a large saucepan and stir in the honey, lemon zest, cinnamon and nutmeg. Bring to a boil, then reduce the heat to low and simmer until the flavors have melded, about 3 minutes. Turn off the heat, and stir in the wine. Serve immediately, in punch glasses topped with lemon slices, or let cool and reheat gently before serving.

HAM, POTATO & BROCCOLI CASSEROLE

HAM, POTATO & BROCCOLI CASSEROLE 1 (16 ounce) package frozen French fries 1 (16 ounce) package frozen chopped broccoli 1 1/2 cups cooked, cubed ham 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can milk 1/4 cup mayonnaise 1 cup grated Parmesan cheese Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese. Bake uncovered in preheated oven for 40 minutes.

EASY CARAMEL FUDGE

EASY CARAMEL FUDGE 1 c. of butter 13.75 can of condensed milk 2 tablespoons of golden syrup 1 c. brown sugar 1 c. of white chocolate - broken into pieces Break the white chocolate into pieces and chop. Set aside until needed. Line the base and sides of a 8 x 8 slice tin with baking paper and set aside until needed. Add the butter, golden syrup, condensed milk and brown sugar to a medium sized saucepan and cook over a low heat for approximately 10 minutes until the fudge mixture has started to thicken and the colour of the ingredients has turned a lovely golden brown. Remove the saucepan from the heat and add the chopped white chocolate and quickly stir to combine. Quickly pour the Caramel Fudge into your prepared tin and gently smooth the surface. Place the Caramel Fudge into the fridge for 6 hours (preferably overnight) to set before cutting into small pieces to enjoy.

Reindeer Chow

Reindeer Chow 9 cups Chex Cereal any variety will do 1 cup semi-sweet chocolate chips 1/2 cup creamy peanut butter 1/4 cup butter 1 teaspoon pure vanilla extract 1 1/2 cups powdered sugar 1 cup seasonal M&Ms Pour cereal in a large mixing bowl. Next, prep a cookie sheet with parchment or wax paper, set aside. Place chocolate chips, peanut butter, and butter in a large microwave safe bowl. Cook for 1 minute and stir. If it's not completely melted put it back in for up to 30 seconds more. Once it's melted, add vanilla and mix. Pour it over your Chex Cereal and mix with a spatula until well coated. Take a large plastic Ziploc bag and place powdered sugar inside, then add chocolatey cereal. Close and begin to shake it up so that all the squares are evenly covered with sugar. Place the Reindeer Chow on the baking sheet and let it cool. Once you're ready to serve, add holiday M&MS or other season candy and chow down!!

JALAPEÑO POPPER STUFFED CHEESY BREAD

JALAPEÑO POPPER STUFFED CHEESY BREAD 1 can of Crescent rolls 1 fresh Jalapeño ¼ cup cheddar cheese (I used a Monterrey Jack blend) ½ tsp of galic salt Handful of parmesan cheese Preheat oven to 375 degrees. Remove seeds from the fresh jalapeño and dice it. Place the crescent rolls out on a pan. Don’t separate. Press the seems together if you want. Spread out the cheese down the middle. Sprinkle the diced jalapeños down the middle Fold up the sides of the bread to make a long top. Seal the edges. Sprinkle with Parmesan cheese and the garlic salt. Cook according to direction on the Crescent rolls can.

CROCK POT CINNAMON ROLL CASSEROLE

CROCK POT CINNAMON ROLL CASSEROLE 2 cans of cinnamon rolls (any kind will do) - around 12 oz. 4 eggs ½ cup of milk 3 Tbsp maple syrup 2 tsp vanilla 1 tsp cinnamon Open up the cans of cinnamon rolls and set aside the icing for later. Cut each cinnamon roll into quarters. Spray your crock pot with non stick spray and place one of the rolls of cinnamon rolls in the bottom of the crock pot. In a small bowl whisk together the eggs, milk, syrup, vanilla, and cinnamon. Pour over the cinnamon rolls in the crock pot. Place the remaining cinnamon rolls on top. Drizzle one icing packet over the cinnamon rolls. Place the crock pot lid on top and cook on low for 2 to 2½ hours. Remove lid and drizzle the last icing packet over the cinnamon rolls. Serve immediately and enjoy with a glass of milk!

EASY RAMEN NOODLE SALAD

EASY RAMEN NOODLE SALAD 1 small package coleslaw mix ½ cup matchstick carrots ½ red pepper, diced 3 green onions, sliced thin 1 package chicken flavored ramen noodles ⅓ cup vegetable oil 2 tablespoons apple cider vinegar ¼ cup sugar ramen chicken seasoning packet (included with noodles) ⅛ teaspoon black pepper In a large mixing bowl, add coleslaw, carrots, red pepper and green onions. Mix well. Break apart ramen noodles and add to coleslaw mix. Stir well. In a small bowl, add oil, vinegar, sugar, seasoning packet and black pepper and mix well. Pour over colelsaw mix and mix well. Stir before serving. Serves 4-6

NACHO CHICKEN CASSEROLE

NACHO CHICKEN CASSEROLE 2 cups diced cooked chicken ½ cup uncooked instant white rice 1 can diced tomatoes, drained 1 can cream of chicken soup 1 can corn, undrained (you could substitute with frozen) 1 can chopped green chiles, undrained (you could use a can of rotel) 1 tsp taco seasoning mix 1½ cups shredded cheese 1 cup broken tortilla chips Heat oven to 350 degrees. Spray 9x 13 pan with cooking spray. In casserole dish, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup cheese until well mixed. Cover and bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips and remaining cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

DIRTY RICE

DIRTY RICE 1 lb ground beef 2 garlic cloves, minced 2 celery ribs, chopped 1 medium onion, chopped 1TBSP. chopped fresh parsley 1 green bell pepper chopped 1 tsp. salt ¼ tsp. ground red pepper ¼ tsp. ground black pepper 1 TBSP Worcestershire sauce 1 cup uncooked rice 1 14.5 oz. can beef broth Cook ground beef,garlic cloves, celery, onion parsley and green pepper over medium heat until meat no longer pink. Stir in salt, red pepper, black pepper and Worcestershire sauce - stir well. Add rice, broth, ¾ cup water, stirring well. Bring to a boil, cover reduce heat and simmer 25 minutes or until rice tender. Serve with your favorite sides, like cornbread and a green vegetable!

RITZ CRACKER CHICKEN

RITZ CRACKER CHICKEN 4 chicken breasts (boneless) 1 sleeve of Ritz crackers ¼ cup of stick butter First, preheat your oven to 375 degrees. Line a cookie sheet with foil. Take your boneless skinless chicken breasts and fillet them. This makes them slightly thinner so they cook faster and you get more flavor per bite. 🙂 Crush your Ritz crackers. Dip the chicken in water and then coat with the crackers. Place on the cookie sheet. Do this to all the chicken breasts. Chop up the butter and place pieces on top of each chicken. Bake for 25-35 minutes until chicken is cooked through.

CROCKPOT TACO CHILI

CROCKPOT TACO CHILI 1 pound of ground turkey or beef (mine was already browned and frozen) 1 can of beans (or use from freezer) -you could use any kind -I would like kidney, pinto, or black beans best. ½ onion chopped (optional) 1 cup of corn 1 can of crushed tomatoes (14 oz) plus ½ can of water ¼ cup salsa 2 tablespoons of homemade taco seasoning or ½ packet of store taco seasoning 1 tsp of garlic salt Chips and Cheese optional Brown meat in a skillet if you haven't already done that. Mine was browned and then frozen. Add all the ingredients except chips and cheese in the crock pot. Cook on low for 6 to 8 hours. Serve with crushed up chips and shredded cheese on top! Enjoy! More Options: You could easily add an extra can of beans and cut down the meat to ½ lb to make your meat go further, essentially saving you even more money.

BEEF TERIYAKI

BEEF TERIYAKI A package of beef (1 to 2 pounds) -I used fajita meat, but you could easily use stew meat or round steaks. (really any meat will be great!) 1 onion, sliced ¼ cup of teriyaki sauce ½ cup water *NOTE: You may need to double the Teriyaki Sauce and the water, if you are using more meat than 2 pounds. Place beef in crockpot (no need to brown) Place sliced onions on top Pour liquids over. Cook on low for 6 to 8 hours. I stirred in some frozen veggies in the last hour and served over rice. It was delicious!

CROCKPOT TERIYAKI PORK CHOPS

CROCKPOT TERIYAKI PORK CHOPS 4 pork chops (mind were boneless) ½ cup teriyaki sauce ¼ cup soy sauce ½ cup water pepper *optional - 1 can of crushed pineapples Place your pork chops in the crockpot frozen. Yes frozen. Just run water of the porkchops so they will loosen from your freezer bag. Pour the sauces and water (and pineapple if use it) over the pork chops. Season with pepper. Cook on low for 6 to 8 hours or (4 hours on high).

SOUTHWEST CROCK POT CHICKEN AND RICE

SOUTHWEST CROCK POT CHICKEN AND RICE 2 TBSP Paprika ⅓ cup Dehydrated Minced Onions 1 can Black Beans 1 can Corn 1 can Cream of Chicken Soup 1 can Rotel 1 cup of Milk 4-6 Chicken Breasts Put all ingredients in your labeled freezer bag and place in the freezer. I told you it was easy! Once you are ready to make this, place the contents of your freezer bag in your crockpot (ingredients can be thawed or frozen). Cook on low for 6-8 hours. Shred chicken and add 2 cups of cooked rice right before you serve.

CROCK POT SMOTHERED PORK CHOPS

CROCK POT SMOTHERED PORK CHOPS 1 Onion Soup Mix 1 Pork Gravy Mix 1 TSP Garlic Powder 1 TSP Chicken Granules 1 can Cream of Chicken Soup 1 cup Water 4-6 Pork Chops Place the pork chops in your crock pot. Pour all the other ingredients over the pork. Cook on low for 6-8 hours or 3-4 hours on high.

CROCKPOT CHICKEN TERIYAKI

CROCKPOT CHICKEN TERIYAKI 3 boneless skinless chicken breasts (you can leave them frozen) ¾ cup teriyaki sauce chopped onions, red peppers, green peppers (completely optional) ¼ cup water a Drizzle of honey 1 can of dice pineapples Place chicken in the crockpot. Top with chopped onions or peppers. Por pineapples on top (leaving the juice) Then pour teriyaki and water over the top. Drizzle honey on top (not alot just about a tablespoon -eyeball it!). Cook on low for 6 to 8 hours (or high 3 to 4 hours). Pull out the chicken, shred or dice and then stir back into the sauce. Serve on top of rice (from the freezer if you have it).

CROCK POT HAMBURGER POTATO CASSEROLE

CROCK POT HAMBURGER POTATO CASSEROLE 5 small potatoes 1-2 lbs of ground beef, browned 2 cans of cream of mushroom soup 1 cup of milk salt and pepper to taste 1½ cups of shredded cheese (we used cheddar but any kind would be great too) Brown your ground beef and set aside Peel and slice potatoes and set aside. We use this easy mandoline slicer to cut our potatoes quickly. In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper to taste. Mix well. Set aside. Spraycrock pot casserole dish with non stick spray. Layer in the pan, potatoes, beef, soup, and cheese. Then repeat. Top with remaining cheese. Place lid on top. Cook on high for 3-4 hours or until the potatoes are soft. Turn off the crock pot and allow it to cool slightly (about 10 minutes). This will allow the casserole to thicken. Cut and serve with your favorite vegetable

CROCK POT MEXICAN TACO CASSEROLE

CROCK POT MEXICAN TACO CASSEROLE 1 pound of ground turkey (or ground beef) ½ onion chopped - optional 1 cup of corn 1 can of black beans (drained) 1 cans of diced tomatoes with green chilis (aka rotel) ½ package of Taco seasoning (or 4 tablespoons of homemade taco seasoning) garlic salt to taste 2 cups of cooked rice (I used brown rice that I cooked but you can use any) 8 oz of shredded cheese (we used cheddar) First brown your ground turkey or ground beef. Add in chopped onions, taco seasoning, tomatoes, beans and corn. Stir to combine and set aside Spray the inside of your crock pot casserole dish with non-stick cooking spray. Spread the cooked rice in the bottom of the crock pot. Sprinkle with garlic salt. Spoon the meat mixture over the rice. Top with cheddar cheese Place the lid on top and cook on high for 2-3 hours. Try these variations of this Crock pot Mexican Taco casserole recipe too: add shredded chicken instead of the beef use Salsa verde instead of the rotel Try kidney beans instead of the black beans Try adding in bell peppers or jalapeños

15 MINUTES STUFFED CHEESY BREAD

15 MINUTES STUFFED CHEESY BREAD 1 can of Crescents ¼ cup Mozzarella cheese ½ tsp of Italian Season Handful of parmesan cheese Preheat oven to 375 degrees. Place the crescent rolls out on a pan. Don't seperate. You can press the seems together if you want. Spread out the mozzarella cheese. Fold up the sides of the bread to make a long top. Seal the edges. Sprinkle with Parmesan cheese and the Italian Seasoning. Cook according to direction on the Crescent rolls can.

JALAPENO POPPER CHICKEN CASEROLE

JALAPENO POPPER CHICKEN CASEROLE ½ Bag of Grilled and Ready® Fully Cooked Chicken 1 cream cheese 1 package of bowtie pasta, 16 oz 2 cups monterrey jack cheese 1 cup cheddar cheese 1 cup water ½ cup milk 1 fresh jalapeno - seeded and diced ½ cup bread crumbs Preheat oven to 350 degrees. Boil pasta to al dente - just follow directions. In a pan, melt the cream cheese and water and milk. Add in the cheese and stir to melt. Then add in the pasta and the diced jalapeños (save a few for the top). Mix in the chicken and pour into a 9x13 baking dish. Top with Bread crumbs and left over jalapeños. Bake covered for 20 minutes. Baked uncoverd for 10 more minutes and serve.

Cowboy Cake

Cowboy Cake Cake 2 Cups All Purpose Flour 1 1/2 Cup Sugar 2 tsp baking soda dash salt 2 eggs (beaten) 1-14oz canned crushed pineapple Mix flour, sugar, baking soda and salt together. Add beaten eggs and pineapple, including juice. Mix well and pour into a seasoned 9 x 13 baking dish. Bake at 350 for 30 minutes Frosting I start making the frosting when the cake has about 15 minutes left to bake 1 1/2 cup sugar 1/4 cup (1 stick) butter 1 can (1 1/2 cups) evaporated milk (not sweetened condensed milk) 1 1/2 cup shredded coconut 1 cup chopped pecans 1 tsp vanilla Mix all frosting ingredients except vanilla together in a 2 quart sauce pan and bring to a boil. Cook for 6 minutes. Remove from heat and add vanilla. Pour over cake as soon as you remove it from the oven. Let cool and enjoy.

Strawberry Cream Cheese Cobbler

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

Hot Chocolate Fudge

Hot Chocolate Fudge 2 cups dark chocolate chips 1 1/2 cups mini hot chocolate marshmallows 1 cup white chocolate chips 1 (14 oz.) can sweetened condensed milk, divided Line a 9x9-inch baking dish with aluminum foil and grease generously with non-stick spray. In a medium microwave-safe bowl, combine dark chocolate chips with 4/5 can sweetened condensed milk. Combine white chocolate chips with remaining sweetened condensed milk (roughly 1/4 cup) in a large, microwaveable bowl and set aside. Working in 30-second increments and stirring in between, microwave dark chocolate until fully melted and smooth. Pour chocolate into lined baking dish, then smooth into an even layer and set aside. Following the same steps as above, microwave white chocolate until melted and smooth, then pour over dark chocolate and spread into an even layer. Sprinkle mini marshmallows over the white chocolate layer and use your hand to gently press them into the chocolate so they adhere. Refrigerate for 2-3 hours, or until fudge is set, then remove fudge from pan (using the aluminum foil to lift it up, then peeling the foil off), slice into squares and enjoy.

Peanut Butter Pie

Peanut Butter Pie 1⁄2 cup peanut butter 8 ounces cream cheese, softened 1 cup powdered sugar 1⁄2 cup milk 8 ounces whipped topping 1 9-inch graham cracker crusts or 1 9 inch pie shell Mix cream cheese until fluffy. Blend in peanut butter and powdered sugar, mix well. Slowly add milk. Fold in topping. Put in prepared 9 inch graham cracker crust or 9 inch pastry shell. Freeze until set and serve.

Lemon Bark

Lemon Bark 2/3 C crushed lemon drops 1 pound white almond bark Crush lemon drops, reserving 2-3 Tbsp to sprinkle on top Melt almond bark in microwave Line cookie sheet with wax paper Add crushed lemon drops into melted almond bark Pour and spread evenly on a wax paper lined cookie sheet Sprinkle reserved crushed lemon drops on top Allow to harden and then break into pieces

Avalanche Bark

Avalanche Bark 1/2 C creamy peanut butter 3 1/2 C white chocolate chips 2 C Rice Krispies 1 C miniature marshmallows slightly packed 1/2 C semi-sweet chocolate chips Place semi-sweet chocolate chips in the freezer to harden In a double boiler (or a metal bowl over a pan of water) over medium heat, while stirring constantly melt white chocolate chips and peanut butter Once completely melted remove from heat and allow to cool for about 5 minutes Stir in Rice Krispies and then set aside until the mixture is nearly room temperature This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting Do not place the mixture in the refrigerator to sped up the cooling time or the chocolate may prematurely harden When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips Don't over mix or the chips may melt Pour the mixture into a greased or wax paper lined 9 x 13 pan Smooth out the top of the using a second sheet of wax paper Place in the refrigerator for 20-30 minutes or until hard Cut into desired size pieces If it is too hard to cut allow it to set out a few minutes and soften

White Chocolate Popcorn

White Chocolate Popcorn 2 bags microwave popcorn butter kind 12 - 16 oz. white chocolate chips melted 3/4 C chocolate candies Sixlets, M & M's etc. 3/4 C peanuts 1 1/2 C stick pretzels 1 C mini marshmallows I wish I had used more 6 oz. dark or milk chocolate Pop popcorn, remove unpopped kernels. Put popcorn in a big bowl. In separate bowl, mix together melted white chocolate, M & M’s, peanuts, marshmallows and pretzels until coated with white chocolate. Pour over popcorn and mix to coat popcorn with white chocolate. Spread onto two jelly roll pans or cookie sheets. Optional: Drizzle with melted dark or milk chocolate. Refrigerate for 10 minutes. Munch away

Coconut Cranberry Pistachio Popcorn

Coconut Cranberry Pistachio Popcorn 2 3 ounce bags microwave popcorn 1 24 ounce package vanilla candy coating 1-1/2 cups sweetened coconut flakes 1 cup dried cranberries 1 cup pistachios 1 cup dark chocolate chips Pop popcorn according to package directions. Pour into a large bowl and pick out any unpopped kernels. Melt candy coating according to package directions and pour over popped popcorn. Gently stir popcorn until it’s completely coated. Spread popcorn in an even layer on foil or parchment paper. Immediately sprinkle with coconut, dried cranberries and pistachios. Toss gently and spread back out into an even layer. Let set until candy coating is dry, about 20 minutes. Melt dark chocolate and drizzle it all over the popcorn. Let set until dark chocolate is dry, about 1 hour. Break into clumps and divide into jars or baggies.

Gingerbread Granola

Gingerbread Granola 4 cups old-fashioned oats 2 cups shredded coconut 1 cup raw slivered almonds 2 teaspoons ground ginger 1 1/2 teaspoons cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/8 teaspoon ground cloves 2/3 cup coconut oil melted and cooled 6 tablespoons pure maple syrup 3 tablespoons molasses 1 teaspoon pure vanilla extract 1 cup lightly salted roasted pistachios 1 cup sweetened dried cranberries 1 cup white chocolate chips Position rack in center of oven and preheat to 350°F. In a large bowl, mix together oats, coconut, almonds, ginger, cinnamon, nutmeg, salt, and cloves. Pour coconut oil over mixture and stir. Combine maple syrup, molasses, and vanilla, pour over oat mixture, and stir all ingredients until evenly coated. Transfer granola onto a 13"x18"x1" rimmed sheet pan and spread into an even layer. Bake, stirring and flipping with a wooden spoon every 10 minutes, until the mixture turns a nice, even, golden brown, about 30 minutes total. Watch carefully for the last 10 minutes of baking time, checking every few minutes and stirring as necessary to prevent over-browning. Remove granola from the oven and stir frequently as it cools, scraping the bottom of the pan to prevent sticking. Once completely cool, mix in pistachios, dried cranberries, and white chocolate chips. Store in an airtight container. TIPS & TRICKS: Measure the maple syrup/molasses into the same measuring cup you used for the coconut oil. The residue of the oil helps the syrup slide out of the cup without sticking. If you prefer, melted butter may be substituted for the coconut oil. The granola will probably need to bake for a total of about 30 minutes, but ovens vary so watch the granola carefully, particularly the first time you make it and particularly for the last 10 minutes of baking time. If you cut the recipe in half, it will require less time, and if you double it and cook two sheet pans at once (switching racks and rotating pans each time you stir), it will take longer. Since this granola tends to stick to the pan if not stirred very frequently during the cooling process, I've found that using a Silpat or some parchment paper on the bottom of your sheet pan alleviates this problem (you just have to stir carefully to make sure the granola doesn't wind up stuck under the parchment paper).

Spiced Cider Jelly Candies

Spiced Cider Jelly Candies 1 cup Granny Smith apple grated or pulsed a few times into a coarse pulp in blender ¾ cup + 1 tablespoon Spiced Apple Cider divided 2 cups sugar 2 envelopes unflavored gelatin {0.25 oz. each} Granulated or sanding sugar for coating Prepare an 8x8 inch pan by lining with foil {overhanging flaps will make it easy to remove} and spraying with non-stick spray. Set aside. In a medium saucepan, stir together grated apple, ½ cup spiced cider and sugar. Bring the mixture to a boil and cook for about 1 minute. Turn the heat down to low and simmer the mixture for another 30 minutes, stirring occasionally. Meanwhile, in a small dish, pour 5 tablespoons of spiced cider over gelatin and stir. Scrape the gelatin into the apple mixture and stir until completely dissolved. Pour the mixture into prepared pan and refrigerate for about 8 hours or overnight until completely set. Carefully pull the foil out of the pan using the flaps. With a very sharp knife sprayed with non-stick spray, cut into approximately 1 inch squares. Pour some granulated or sanding sugar into a bowl and toss in jelly squares. Toss to coat completely. Package, wrap or plate jellies for gift giving! They can be stored at room temperature in an airtight container for up to 2 weeks. about 5 1/2 doz

White Chocolate Granola Bark

White Chocolate Granola Bark 12 ounces white chocolate chips 1 1/2 to 2 cups granola plus 2 Tablespoons for sprinkling. Line a baking sheet with a piece of parchment paper. (Waxed paper won't work as well here.) Place chocolate chips in a heat-safe glass bowl. Set over a pan of simmering water or microwave on 50% power for 30-60 intervals. Stir until smooth and fold in the desired amount of granola. (For thicker, chunkier bark use the full 2 cups.) Pour the mixture out onto the lined baking sheet. Spread into a 1/4-inch thick even layer. Sprinkle the extra 2 Tablespoons of granola over the surface of the bark. Set somewhere cool to set up for about 1-2 hours. (Can be placed in fridge to set more quickly.) Break into shards of various shapes and sizes. Package into an airtight container or small bags.

Peanut Butter Pretzel Bark

Peanut Butter Pretzel Bark 2 Cups of Semi Sweet Chocolate Chips 1/2 Cup of Crushed Pretzels 1 Cup of Milk Chocolate Chips 1/4 Cup of Smooth Peanut Butter 1 Cup of Chopped Nuts Coat a 9X12 inch rimmed baking pan with cooking spray and line with a sheet of wax paper. If using cookie cutters, coat the inside of each cookie cutter with cooking spray and place them on a tray lined with a sheet of wax paper. Melt the semi-sweet chocolate chips - according to the package directions - using a microwave or double broiler method. Pour into the baking sheet, or divide among the cookie cutters, and spread even. Sprinkle with the crushed pretzels. Combine the milk chocolate chips with the peanut butter and melt - according to the package directions - using a microwave or double broiler method. Pour the chocolate peanut butter mixture over the semi sweet chocolate and top with the crushed nuts. Refrigerate for 30 - 45 minutes, until firm.

Cowgirl Cookie Bark

Cowgirl Cookie Bark 1 lb. of white chocolate or vanilla melts 2 C krispy rice cereal 1 C dried cranberries 1 C broken pretzels 1 C toasted sliced almonds 1 C broken up ginger cookies 1 C peanuts Melt chocolate and mix rice cereal in. Spread on a baking sheet Sprinkle remaining ingredients on top and press into chocolate so it sticks as it dries. Allow to set up and then break into pieces

Caramel Apple Popcorn

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

Peppermint Pretzels

Peppermint Pretzels ⅓ cup vegetable oil ¼ cup peppermint sugar 1/4 tsp peppermint extract and 1 cup sugar mixed 8 oz mini pretzels 2 oz white chocolate melted (optional) about 4 crushed peppermint candies for garnish Preheat oven to 350 degrees Mix the oil, peppermint sugar, and mini pretzels thoroughly Spread on parchment paper lined cookie sheet and place in preheated oven. Bake for about 5-6 minutes stirring the pretzels every couple of minutes. Remove from oven and let pretzels cool completely. Melt white chocolate and then drizzle on pretzels sprinkle with crushed peppermint candies, Let white chocolate harden and then serve immediately or store in an airtight container

White Chocolate Cinnamon Pretzels

White Chocolate Cinnamon Pretzels All you need is a bag of pretzels, some white chocolate, vegetable oil and cinnamon sugar. Yes, that easy. Mix all of that into a big plastic or glass bowl that will fit in your microwave. All you need is a bag of pretzels, some white chocolate, vegetable oil and cinnamon sugar. Yes, that easy. Mix all of that into a big plastic or glass bowl that will fit in your microwave. Then “bake” them in the microwave for 3 minutes. Then spread them into a single layer on baking sheets. Sprinkle with some additional cinnamon sugar. Then the best part – drizzle them with melted white chocolate! The more the merrier!

Milk Dud Popcorn

Milk Dud Popcorn So this recipe isn’t really a recipe. It is the way I like to popcorn I popped a bag of microwave popcorn and then cut up a box of milk duds (I cut them in half). I used the “movie size” box which is 5 ounces. As soon as the popcorn is done popping pour it into a bowl and mix the milk duds into it. You want the popcorn to still be warm. After mixing it up I then popped the whole bowl back in the microwave for about 30 more seconds to melt the milk duds even more and then stir again after removing from microwave. It’s ready to eat!

Holiday Marshmallow Popcorn

Holiday Marshmallow Popcorn 10 cups popped popcorn about 4 Tbsp unpopped kernals 3 Tbsp butter 3 cups mini marshmallows salt to taste M&M's I used peanut butter and minis red and green sprinkles Pop the popcorn and remove any unpopped kernals. In a saucepan over medium heat, melt the butter. Add the marshmallows and stir until smooth. Pour over the popcorn and stir to coat evenly. Add the M&M's and sprinkles and stir again. Place into festive containers to give as gifts or enjoy yourself!

White Chocolate Peppermint Pretzel Bites

White Chocolate Peppermint Pretzel Bites 24 oz vanilla flavored candy coating 8 cups pretzels coarsely chopped 1 cup peppermint candy or candy canes crushed and divided 4 oz semi sweet chocolate Instructions Melt vanilla flavored candy coating in microwave or on stove top Place crushed pretzels and 3/4 cup peppermint candy in a large bowl. Pour melted candy coating over and stir to coat. Line two large baking sheets with parchment paper. Spoon candy by large spoonfuls onto prepared pan. Mound into little bite size pieces. Melt semi sweet chocolate and drizzle over the top of candy. Sprinkle with reserved crushed peppermint. Allow to set up and then serve.

Snowball Float

Snowball Float 4 pint glasses 1 pint vanilla ice cream 4 cups cherry-flavored lemon-lime soda or cranberry-flavored ginger ale 1 (6.5-oz) can whipped cream 4 maraschino cherries Green or red sprinkles (optional garnish) Place 1 scoop of ice cream into each glass. Pour 1/2 cup of soda over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each glass with whipped cream, cherries, and sprinkles.

Sugar Cookie Popcorn

Sugar Cookie Popcorn Servings: 16 cups 1/2 cup unpopped popcorn about 16 cups popped 2 Tbsp butter melted 1/2 tsp vanilla extract 1/4 tsp almond extract salt 1 1/2 cups of vanilla candy melts 10 oz. sprinkles Pop popcorn and remove unpopped kernels. Place popcorn in a large bowl. Mix together melted butter and extracts. Drizzle over popcorn and stir to coat. Salt lightly. Melt vanilla candy melts in microwave and then drizzle over popcorn and stir to coat. Spread on a large baking sheet and add sprinkles. Allow to sit until set.

Spicy Cream Cheese Spread

Spicy Cream Cheese Spread 1 package of Cream Cheese in a block 8 oz 1 jar of Red Hot Jalapeño Jelly 1 package of Bacon Pieces 1 box of Wheat Thins Cut a block of cream cheese diagonally. Place cut piece back to back forming a large triangle. Spoon Red Hot Jalapeño Jelly ( or jelly of your choice) over triangle. Top with bacon pieces ( these come in a bag approx. 2.5 oz, don't use bacon in a jar). Serve with Wheat Thins

Old Fashioned Gingerbread

Old Fashioned Gingerbread 1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Christmas Jam

Christmas Jam 3 cups cranberries 1 orange, peeled and seeded 2 teaspoons orange zest (from above orange) 1 (10 ounce) package frozen sliced strawberries, slightly thawed 1⁄4 teaspoon ground cloves 1⁄4 teaspoon ground cinnamon 4 cups sugar 1⁄2 cup water 1 (3 ounce) packet liquid fruit pectin Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped. Add strawberries, zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed. Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended. Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full, rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil for one minute. Remove from heat and skim off foam. Immediately pour into 6 hot, sterilized half-pint jars. Carefully wipe clean rims of jars with a damp cloth. Place lids on jars and screw on bands just until snug. Process in boiling water bath for 10 minutes. Remove from water bath and cool away from drafts until jars seal.

Buttermilk Ranch Cheeseball

Buttermilk Ranch Cheeseball 1 tablespoon sour cream 1 (1 ounce) package ranch dressing mix 1 (8 ounce) package cream cheese 1/2 pound Cheddar cheese, shredded 1/4 cup finely chopped pecans Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball. Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

Grace Potatoes

Grace Potatoes 8 slices bacon, chopped up 3 C. frozen southern style hash browns 1 1/2 T. fresh chives, chopped (a green onion top would work also) 1 C. french fried onions 2 C. grated cheddar cheese 1/4 tsp. garlic powder 1/4 tsp. pepper 1/8 tsp. dry mustard good pinch of salt 1/4 C. mayo Fry the bacon up in a skillet till crisp, remove the bacon and drain off all but 1 T. of the grease. Add the frozen potatoes to the skillet and cook for 5-6 minutes to give them a little color. Place the potatoes in a bowl and stir in the bacon and remaining ingredients. Spoon the mixture into an 8x8 baking dish and bake in a 375 degree oven for 40 minutes.

CANDY CANE POPCORN

CANDY CANE POPCORN 1/2 cup unpopped popcorn 4 ounces vanilla-flavored confectioners' coating, or as needed 6 peppermint candy canes, crushed Using an air popper, pop the popcorn, place into a large bowl, and discard unpopped kernels. Melt the confectioners' coating according to the package directions. Pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. Using your hands, work the candy coating and crushed candy canes all through the popcorn. Let the mixture cool, and break apart into bite-size pieces.

PERFECT PARTY PUNCH

PERFECT PARTY PUNCH 1 can of pineapple juice 1 liter of 7 up 1 liter of Hawaiian Punch 1/2 Gallon of vanilla ice cream several pineapple slices (variation: orange sherbet instead of ice cream) Mix first three ingredients together, add ice cream to melt slowly, add pineapple slices for garnishment. Tastes wonderful!!!

PECAN PARTY MIX

PECAN PARTY MIX 3/4 cup brown sugar 5 cups Crispix 3/4 cup butter 1 cup whole pecans 2 1/2 cups Rice Chex Preheat oven to 350°F. Combine Rice Chex, Crispix and pecans in a 9x13-inch pan. Boil and stir for 2 minutes the brown sugar and butter. Pour over mixture in 9x13-inch pan. Bake for 8 minutes in well-heated oven. Stir frequently while mixture is cooling.

LITTLE SAUSAGE PARTY BREADS

LITTLE SAUSAGE PARTY BREADS 1 pkg Jimmy Dean sausage (any flavor) 1 pound hamburger 1 small box Velveeta cheese 1 loaf party bread (sourdough, rye, or pumpernickel) Fry your sausage and hamburger until it's done then drain. Add it back to the fry pan and add your Velveeta cheese, a little at a time, just keep mixing it until it all comes together. This usually takes about 15-20 minutes. Next, spread your little party breads out on a cookie sheet, spoon a little bit of the sausage/hamburger/cheese mixture onto each one, and then bake these under the broiler just until they reach a light golden brown color.

CHOCOLATE POPCORN

CHOCOLATE POPCORN 1 cup granulated white sugar 1/2 cup water 1/3 cup corn syrup 3 tablespoons butter 2 squares semi-sweet chocolate or 1/2 cup chocolate chips 2 quarts salted popped corn In a heavy saucepan, combine water, sugar and syrup together; bring to a boil. Stir in butter. When butter has melted, add chocolate. Cook, stirring constantly, until soft ball stage is reached on candy thermometer (238-240°F). Pour over popcorn and toss until well coated.

3 INGREDIENT PARTY PUNCH

3 INGREDIENT PARTY PUNCH 14 oz. can pineapple juice 14 oz. can apple juice 32 oz. (1 liter) ginger ale Chill all ingredients. Mix well and serve. Serves 12.

CRANBERRY BANANA BREAD

CRANBERRY BANANA BREAD 1/4 cup butter 1 cup sugar 1 egg 2 cups all purpose flour 3 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1 cup mashed bananas 1/4 cup milk 1/2 tsp. vanilla 1 tsp. orange peel 1 1/2 cups cranberries, chopped and drained 1 tsp. grated orange peel 1 cup walnuts, pecans or Macadamia nuts (chopped) Cream together butter and sugar; add egg and beat well. Add dry ingredients alternately with banana, milk, vanilla and orange peel. Stir in cranberries and nuts. Turn batter into a greased 9x5x3-inch bread loaf pan. Bake in a preheated 350°F oven until toothpick inserted in center comes out clean (about 60-65 minutes). Note: Dry cranberries may be used. Soak in the 1/4 cup warm milk before measuring, then use the milk in the batter for added flavor.

COCONUT CANDY

COCONUT CANDY 2 cups brown sugar 1/2 cup milk of coconut 2 cups sugar 1 coconut sliced very finely 1/2 cup syrup 1 tablespoon vinegar Boil all ingredients except the coconut slowly for one hour, or until syrup reaches crack stage, 310°F. Pour into a buttered pan after the coconut has been added. When cool, cut into squares.

PEANUT CLUSTERS

PEANUT CLUSTERS 6 oz. white chocolate chips or vanilla-flavored almond bark/candy coating, broken into pieces 5 oz. chocolate chips 2 cups dry roasted peanuts Line 2 cookie sheets with waxed paper. Over low heat, melt chips/candy coating, stirring constantly until smooth. Stir in peanuts. Drop by teaspoonfuls onto prepared cookie sheets. Refrigerate until set. Yield: 48 candies.

HONEY FUDGE

HONEY FUDGE 2 cups sugar 2 squares unsweetened chocolate 2/3 cup evaporated milk 1/2 tsp. salt 1 tsp. vanilla 2 tbsp. butter 1/4 cup honey In a heavy bottom medium saucepan, dissolve sugar in milk and honey. Add grated chocolate, butter and salt. Stir over medium-low heat until well blended. Cover pan and heat to boiling point. Boil to soft ball stage (238°F) on a candy thermometer. Remove pan from heat and cool to lukewarm (110°F). Stir in flavoring. Beat until mixture has thickened and is no longer glossy; mixture should hold its shape when dropped from a spoon. Spread in a buttered 9-inch square pan and mark squares for easy cutting later.

GLAZED PECAN HOLIDAY NUTS

GLAZED PECAN HOLIDAY NUTS 1 cup sugar 1/2 tablespoon ground cinnamon (you may use more or less cinnamon) 2 cups pecan halves (walnuts halves, whole almonds, hazelnuts, cashews, etc) 1-1/2 teaspoons vanilla 1/4 cup water Mix sugar and cinnamon together. Put nuts and half of the sugar mixture into a heavy pan; stir to mix. Combine vanilla and water in measuring cup. Add liquid to mixture in pan. Spread nuts evenly in bottom of pan. Use whole almonds, pecan halves, walnut halves, whole hazelnuts or whole cashews. For best results, use 3 cups or less of nuts. Sprinkle remaining sugar mixture evenly on top of nuts. Stir nuts well. Heat pan on medium high heat, stirring often with a wooden spoon. Sugar mixture will quickly turn into a thick liquid; boil gently during cooking process. Stir contents slowly and continuously to keep mixture coating nuts at all times until liquid evaporates and nuts are glazed (5 to 10 minutes). When the liquid is evaporated and stirring becomes more difficult, the nuts are done. Do not overcook! Remove pan from heat. Quickly sprinkle a little water over nuts (about 1 tablespoon per 2 cups nuts). CAUTION: Mixture is very hot and will steam and possibly splatter - keep hands and face away until steam dissipates to prevent burns. Stir nuts to coat evenly with glaze. Using a wooden spoon or spatula, immediately spread hot nuts on a silicone or parchment paper covered cookie sheet to cool. Gently separate nuts with a wooden spoon. Allow to cool for at least 30 minutes. Store in airtight container. Refrigerate to retain freshness or freeze for future use. To reheat for serving: Microwave: Spread 1/4 pound of glazed nuts on a flat plate and cover with paper towel. Heat on lowest power setting for 2-1/2 minutes, rotating plate half-way through heating. increase time to 3-1/2 minutes for 1/2 pound. Conventional Oven: Preheat Oven to 250°F. Spread 1/4 pound of glazed nuts on a non-stick cookie sheet and cover with aluminum foil. Heat at 250°F for approximately 7 minutes; increase time to 10 minutes for 1/2 pound. Makes approximately 2-1/2 cups.

GINGER CANDY

GINGER CANDY 2 cups sugar 1/2 cup corn syrup 4 tablespoons butter 1 tablespoon vinegar 1 tablespoon fresh ginger, ground Mix ingredients and boil to the crack stage, 300°F. Drop by half teaspoonfuls onto a well buttered pan very quickly, as mixture hardens rapidly.

CHOCOLATE DIP FOR COOKIES

CHOCOLATE DIP FOR COOKIES 1 c. semisweet chocolate morsels 1 tbsp. butter 2 tbsp. milk Melt chocolate in a double boiler or over very low heat, stirring constantly to blend in butter and milk. Set over pan of hot water and do not allow to cool. Dip baked cookies into mixture. Set on wire rack or parchment paper until chocolate sets. Do not store dipped cookies in high humidity or heat.

BUTTERSCOTCH BUTTERS

BUTTERSCOTCH BUTTERS 1 c. Reeses butterscotch pieces 2 tbsp. peanut butter 2 c. puffed rice 1/2 c. chocolate for dipping Combine the peanut butter and the butterscotch pieces in a double boiler, stirring constantly over hot water until melted. Stir in the puffed rice. Drop by tablespoonfuls onto waxed paper and allow to cool. When thoroughly cooled, dip each ball in tempered chocolate or chocolate which has been prepared for dipping. Variation: These also work well on their own without being dipped in chocolate, so you may choose to skip the final step

PLANTATION COOKIES

PLANTATION COOKIES 1 c. brown sugar 1/2 c. shortening 1 egg 1/2 tsp. salt 1 c. of pecans, broken 1/2 c. flour 1 tsp. vanilla Combine all ingredients. Bake on parchment paper in 325°F oven until lightly browned (about 15 minutes).

PEANUT COOKIES

PEANUT COOKIES 1 c. peanuts (chopped not too fine) 2 tbsp. butter 1 c. sugar 3 eggs 2 tbsp. milk 1/4 tsp. salt 2 tsp. baking powder Sufficient flour to roll Combine all ingredients, adding flour last. Add only enough flour to make a dough stiff enough to roll well. Cut into shapes, brush with the white of an egg sprinkle with additional chopped nuts and cinnamon sugar if desired, and bake at 350°F until lightly browned on edges. Variation: you can substitute almonds, walnuts, pecans, or macadamia nuts for the peanuts.

NUTTY LOGS

NUTTY LOGS 4 sticks butter, softened 1/2 c. plus 2 tbsp. confectioner's sugar 5 c. flour 2 tsp. vanilla extract Pinch of salt 2 c. pecans, finely chopped Additional confectioner's sugar for rolling Cream together of butter and sugar until light and fluffy, then gradually adding in the flour, nuts, salt and vanilla extract. Form dough into small log shapes and place on ungreased cookie sheet and bake for about 25 to 30 minutes in a 340°F oven or until lightly golden. Allow to cool and roll in confectioners sugar.

GINGERBREAD

GINGERBREAD 1 1/2 c. molasses 1 c. dark brown sugar, firmly packed 2/3 c. cold water 1/3 c. Crisco 7 c. flour 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. cloves 2 tsp. ginger 1 tsp. allspice 1 tsp. salt Combine molasses, brown sugar, Crisco and water. Add remaining ingredients to combine. Refrigerate several hours or overnight. Roll dough 1/4 inch thick on a lightly floured board. Cut into gingerbread boy or girl shapes with floured cookie cutters. Place shapes 1 1/2 to 2 inches apart on lightly greased cookie sheets and bake in a 350°F preheated oven. Cookies take from 8-15 minutes to bake, depending upon size. Remove from cookie sheets and cool on wire racks. When thoroughly cooled, decorate with vanilla frosting. Vanilla frosting: 4 c. confectioners sugar 1 tsp. vanilla 6 tbsp. cream Beat together till smooth and add food coloring to tint to desired color or use plain.

FUDGE SQUARES

FUDGE SQUARES 4 eggs 2 c. brown sugar 2 c. flour 1/2 c. melted chocolate 1 c. nuts 1 tsp. vanilla extract 1 tsp. baking powder Mix eggs, sugar, and melted chocolate together, then add flour and baking powder sifted together, and then the vanilla and, lastly, nuts. Bake in one sheet on a buttered pan, and cut in squares when almost cold

FAVORITE COOKIES

FAVORITE COOKIES 2 c. sugar 1 c. butter 2 eggs, well beaten Nutmeg or other flavoring 1 c. milk 3 c. flour 2 tsp. baking powder, rounded Cream together in a large bowl sugar and butter. Add the eggs well beaten. Grate in a little nutmeg or use any other flavoring preferred. Gradually pour in the milk and flour which has been sifted 3 times with the baking powder. Roll out very thinly and use a small cutter. Bake in a 375°F preheated oven and let the cookies become cold and hard before putting them away. These will keep well and remain crisp almost indefinitely, and are good to make up in large batches. Variation: Add the rind and juice of one lemon and 1 teaspoon of lemon, omitting all other flavorings.

DROP FUDGE BROWNIES

DROP FUDGE BROWNIES 1/2 c. butter 1 c. flour 1/2 tsp. baking powder 2 1 oz. squares unsweetened chocolate, melted 1 1/2 tsp. vanilla extract 2 eggs, well beaten 1 c. sugar 3/4 tsp. salt 3 c. pecans or walnuts, coarsely chopped Cream together the butter and sugar until light and fluffy. Add eggs, melted chocolate, vanilla and combine thoroughly. Sift together the dry ingredients reserving 1/4 cup, add remaining ingredients to the butter mixture. Stir in the pecans into the remaining 1/4 cup of flour mixture and then add this to the rest of the cookie mixture. Drop by large tablespoonfuls onto lightly greased baking sheets. Bake in a 350°F preheated oven for 12 minutes or until done. Remove to cooling rack at once.

DECORATORS ICING FOR COOKIES

DECORATORS ICING FOR COOKIES 2 egg whites 1/8 tsp. cream of tartar 2 tsp. water 2 1/2 to 3 c. sifted confectioners' sugar Combine egg whites, cream of tartar and water and beat until frothy, gradually adding in confectioners sugar. Continue to beat until the mixture holds soft peaks. Coat with food coloring or concentrated fruit juices (such as beet juice). This can be used as a paste or cement for gingerbread houses, or to make decorations adhere to cookies which have been previously baked. Or use this mixture to spread with a spatula as icing, or to pipe through decorator tubes.

CRISP ALMOND COOKIES

CRISP ALMOND COOKIES 1/2 cup butter, softened 1/2 cup shortening 1 cup confectioners' sugar 1 tablespoon water 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1 cup finely chopped almonds Additional confectioners' sugar Beat butter, shortening and sugar until creamy. Beat in water and vanilla. Mix flour and salt. Gradually add to the butter mixture. Stir in almonds. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly with a fork. Bake at 350°F for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar. Makes about 5 dozen cookies.

Easy Crock-Pot Beef Stroganoff

Easy Crock-Pot Beef Stroganoff 2 1/2 lbs boneless beef chuck steaks 1/4 cup flour 2 (10 3/4 ounce) cans cream of mushroom soup 1 (2 ounce) envelopes beefy onion soup mix 1/2 teaspoon dried thyme leaves, crushed 29 ounces diced tomatoes, undrained 1 (8 ounce) containers sour cream 1 tablespoon creole seasoning 1/4 teaspoon crushed red pepper flakes (optional) 1 teaspoon garlic powder salt and pepper In a Crock-pot pour cream of mushroom soup, Lipton Beefy Onion mix, diced tomatoes, crush red pepper, garlic powder and creole seasoning and thyme leaves and mix together. Place beef in the crock-pot add seasoning on top of beef. Cook covered on high 4 - 6 hours or low 8 - 10 hours until meat is tender. After meat is tender stir sour cream and break up meat with spoon or fork. Serve with rice or egg noodles.

Orange Mint Green Tea

Orange Mint Green Tea I love Green Tea! So many health benefits in one glass! But it can be a little bitter . I love brewing mine with fresh mint leaves and adding freshly squeezed orange juice! This is a great refreshing post workout drink! So easy! All you need is 1 tablespoon organic green tea leaves in 1 cup boiling water. Add to that a pinch of mint leaves, and let it brew for 2 – 3 minutes. Add 1 teaspoon sweetener/sugar and give it a stir. Strain into serving glass. Add 1 handful of ice! Once cooled, juice 1/2 an orange and pour it into the green tea. Mix well! Viola! A yummy metabolism boosting and refreshing drink FULL of antioxidant goodness!

Strawberry Coconut Cheesecake Salad

Strawberry Coconut Cheesecake Salad 1 can full fat coconut milk , refrigerated overnight 8 oz cream cheese , softened 1/3 cup powdered sugar or sweetener 2 lbs strawberries , sliced 1/4 cup shredded or desiccated coconut 1/4 cup toasted coconut Carefully open the can of coconut milk and scoop out the thick cream sitting at the top over the coconut liquid / water. Transfer the cream to a bowl and discard the liquid left in the can. Whip coconut cream until thick. In another large bowl, beat together cream cheese and sugar until smooth and creamy. Fold the coconut cream into the cream cheese; add the sugar and beat on low speed unit well combined. Lightly fold the strawberries and coconut into the cheesecake mixture. Decorate with extra strawberry slices (optional), and coconut. Serve immediately.

Garlic Teriyaki Chicken Thighs

Garlic Teriyaki Chicken Thighs 4 cloves garlic , smashed with the back of your knife 1/4 cup soy sauce 3 tablespoons mirin 3 tablespoons sake 2 tablespoons sugar 1 tablespoon oil 5 chicken thighs (about 19 ounces skin off, bone in or out)* 2 large green onions , sliced, to serve Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves. Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it. Heat the oil in a good quality non-stick pan or well seasoned skillet over medium heat. Sear the chicken for about 7-8 minutes each side, (depending on the thickness of each chicken thigh and how many incisions made), until golden browned and nearly cooked through to the bone. Drain any excess fat released from the chicken out of the pan (blot with paper towel if it's easier).**See Notes. Pour in the sauce and shake the pan around to evenly distribute the sauce. Cover pan with a lid and cook for a further minute. Uncover and continue to cook until the teriyaki sauce thickens and reduces down (about 5-6 minutes). Coat each thigh in the sauce. Top with green onion (or shallot) slices. Serve immediately over steamed rice or vegetables. Recipe Notes *I used small chicken thighs. Cook time will depend on the size of your thighs. The more incisions you make through the flesh, the faster they will cook! **Make sure any fat is removed from the pan in Step 4, as this is what ensures a thick and glossy teriyaki sauce. DON'T skip this step!

Honey Mustard Chicken & Potatoes

Honey Mustard Chicken & Potatoes (ONE PAN) 4-5 chicken thighs , bone in, skin on or off Salt and pepper , to season 1-1/2 tablespoons garlic powder 1 tablespoon olive oil 1 tablespoon minced garlic 1/4 cup honey 3 tablespoons wholegrain mustard 2 tablespoons smooth Dijon mustard 2 tablespoons water 1 pound baby red potatoes , quartered 8 ounces green beans , halved (OPTIONAL) 1-2 sprigs rosemary (OPTIONAL) Preheat oven to 200°C | 400°F. Generously season chicken thighs with salt, pepper and garlic powder. Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle. OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

Garlic Parmesan Scalloped Potatoes

Garlic Parmesan Scalloped Potatoes 4 tablespoons butter 1 tablespoon minced garlic (or 4 large garlic cloves, minced) 4 tablespoons all-purpose (or plain) flour 4 cups milk (skim, 2% or full fat -- more if needed) 1 teaspoon chicken bullion powder (or Kosher salt) Salt , to taste 1/2 teaspoon black pepper 3 pounds potatoes , peeled and sliced into 1/8-inch rounds 2 cups shredded mozzarella cheese 3/4 cup Parmesan cheese (freshly grated) 1 tablespoon fresh chives , divided Preheat oven to 400°F | 200°C. Melt butter in a medium-sized pan / pot. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed), and pepper. Set aside. Lightly grease a 9 x 13-inch baking pan with cooking oil spray. Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses. Cover tightly with aluminium foil and bake for 40 minutes until potatoes are just tender. Remove foil; cook for a further 30 minutes or until top is golden and the sauce is bubbling. For a crispier top, broil (or grill) on medium heat for 2-3 minutes until cheese is crispy. Garnish with chives. Serve warm.

Avocado Corn Tomato Salad

Avocado Corn Tomato Salad Salad: 1 cup cos or romaine lettuce , shredded 2 large ripe avocados , halved, peeled, stones removed and diced 9- ounces grape tomatoes (or cherry tomatoes), halved 1 x 14-ounce can corn kernels , drained 1/8 of a red onion , thinly sliced Dressing: 2 tablespoons fresh lime juice 1 tablespoon olive oil 1 tablespoon chopped fresh cilantro (or parsley) 1/3 teaspoon salt to season 1/4 teaspoon red chili flakes Pinch of cumin Combine all of the salad ingredients together. In a small jug, mix together the dressing ingredients to combine well, and pour over the avocado salad. Season with extra salt, if desired. Serve with any protein, or enjoy with Tacos, fajitas, etc.

Chunky Shrimp Guacamole

Chunky Shrimp Guacamole Shrimp: 2 tablespoon lemon juice, or lime juice 2 teaspoons minced garlic Salt and pepper, to taste 1 pound shrimp, no shell and no tails (raw or pre cooked is fine) Guacamole: 4 large ripe avocados, peeled, pitted, and diced 1/2 a medium red onion, peeled and diced 1 cup diced grape tomatoes (or cherry or Roma tomatoes) 1-2 large jalapeños stemmed, seeded and finely-diced (adjust the amount to your spice preference) 1/2 red pepper (capsicum) deseeded and chopped (OPTIONAL) Dressing: 2 tablespoons lemon juice, or lime juice 1-2 tablespoon olive oil (OPTIONAL) 1/3 cup chopped fresh cilantro, or parsley 1/2 teaspoon kosher salt, or more to taste 1/3 teaspoon ground cumin Cracked black pepper, to taste Combine shrimp together with the lemon (or lime juice), minced garlic and salt and pepper, to taste. If using raw shrimp: fry in a hot pan until cooked through (about 2-3 minutes per side). Transfer to a salad bowl. If using pre-cooked shrimp: you can do the first step right in the salad bowl. No need to cook them again. Add the avocados, onion, tomatoes, jalapeños and red peppers (if using). Drizzle with the lemon (or lime) juice, olive oil (If using), cilantro (or parsley), salt cumin and pepper. Toss gently until evenly mixed through. For a creamier guac, continue mixing until reaching your desired consistency. For a mashed guac, feel free to smash the avocado with a fork, until reaching desired texture. (When doing this, we like to leave some avocado chunks in there.) Taste and season with extra salt if needed, or an extra squeeze of lemon juice. Serve immediately with chips or veggie sticks for dipping.

Cheese & Onion Bread

Cheese & Onion Bread 1 pound 400-450 g unsliced loaf sourdough bread 1/2 cup butter melted 2 cloves garlic, finely chopped or minced 1/2 cup green onions chopped (about 4-5 green onions) 2 tablespoons fresh chopped parsley, divided A pinch of salt 5 slices American cheddar cheese 1 cup fresh shredded Mozzarella Cheese Preheat the oven to 350°F. Lightly grease a baking sheet or tray with nonstick oil spray; set aside. Cut bread in a criss-cross pattern (just over 1-inch wide), without cutting all the way through. Place bread onto prepared baking sheet/tray. Combine butter, green onions and 1 tablespoon of parsley in a small bowl. Season with salt and pepper to your taste. Spoon garlic butter/onion mixture into bread cracks. Arrange cheese slices and shredded cheese between the bread cuts. Cover with foil and bake for 15 minutes. Unwrap and bake for another 10 - 15 minutes until the cheese is melted and bubbly.

Lemon Parmesan Garlic Chicken & Veggies

Lemon Parmesan Garlic Chicken & Veggies For The Chicken: 1 large egg 2 tablespoons lemon juice (or juice of 1/2 a lemon) 2 teaspoons minced garlic 1/2 tablespoon fresh chopped parsley 1/2 teaspoon each salt and pepper , to season 1/2 cup breadcrumbs 1/3 cup fresh grated parmesan cheese 4 skinless , boneless chicken breasts (or thighs) For The Veggies: 8-10 (1 pound ) baby potatoes, quartered 1/2 cup butter , melted 2 teaspoons minced garlic salt to taste 1 pound green beans , cut into thirds Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).* In another bowl, combine the breadcrumbs with the parmesan cheese. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat. Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat. Bake in preheated oven for 15 minutes. Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through. Sprinkle with fresh chopped parsley (optional), and serve immediately. Notes *The chicken develops a deeper flavour when marinaded in the egg mixture, although if you don't have time, you can omit this step.

Olive Balls

Olive Balls 2 (8 ounce) packages cream cheese, softened 1 (7 ounce) jar pimento-stuffed green olives 1/2 teaspoon seasoned salt 1 1/2 cups chopped pecans In a medium bowl, or food processor, mix together the cream cheese, seasoning salt, and 2 tablespoons of juice from the olive jar until well blended. Set aside in the refrigerator to firm up, about 30 minutes. When the cheese mixture is firm, pack enough of the cream cheese mixture around the outside of each olive so that it is completely covered. Roll each olive ball in chopped pecans, and return them to the refrigerator until firm. To serve, cut each olive ball in half, and arrange on a serving tray cut side up.

Christmas Crunch

Christmas Crunch 2 cups white sugar 2/3 cup light corn syrup 1/2 cup water 3 tablespoons butter 1 teaspoon vanilla extract 1/2 teaspoon baking soda 2 cups crispy rice cereal 1 cup cashews Grease one 10x15 inch baking pan. In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved. Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C). Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

Oyster Dressing (Stuffing)

Oyster Dressing (Stuffing) 1 tablespoon vegetable oil 1 cup chopped celery 1 cup chopped onion 8 cups dry bread crumbs 2 tablespoons chopped fresh parsley 3 cups oysters, liquid reserved 3 eggs, beaten 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 teaspoon poultry seasoning 1/2 teaspoon dried thyme Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish. Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish. Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

Cow Pies

Cow Pies 2 cups milk chocolate chips 1 tablespoon shortening 1/2 cup raisins 1/2 cup chopped almonds In the top pot of a double boiler, melt chocolate chips and shortening over simmering water in the bottom pot.. Stir until smooth. Remove from the heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper or parchment. Chill until ready to serve.