Pineapple Lemonade

Pineapple Lemonade 1 Cup Countrytime Lemonade Mix 3 Cups Cold water 1 Can of chilled pineapple juice ( 46 oz) 2 Cans of Sprite Mix all ingredients and add in lemon slices ( if you want) and ice.

Slow Cooker Cheesy Bacon Ranch Potatoes

Slow Cooker Cheesy Bacon Ranch Potatoes 6 slices bacon 3 pounds red potatoes, chopped 1 1/2 cups shredded cheddar cheese, divided 1 tablespoon Ranch Seasoning and Salad Dressing Mix 2 tablespoons chopped chives Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside. Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese. Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes. Serve immediately, garnished with chives.

HOT SIN APPLE BREAD

HOT SIN APPLE BREAD 3 whole eggs 2 cups sugar 1 cup vegetable oil 1 teaspoon vanilla 3 cups flour 1 teaspoon baking soda 1 teaspoon salt 4 cups grated apples Topping mix 1/2 cup sugar 1 tablespoon cinnamon 2 teaspoons flour 1/4 cup butter or 1/4 cup margarine Grease and flour 2 loaf pans. mix the topping ingredients together and put half of mixture into bottom of prepared pans. Mix eggs, sugar, oil, vanilla, baking soda and salt together. Put in grated apples and 3 cups flour and mix together, then place ingredients into pans.Sprinkle remaining topping mixture on top of apple mixture. and place in a preheated 350 degree oven for 1 hour. Makes 2 loaves.

Cheese Burger Pie

Cheese Burger Pie 9″ unbaked pastry shell 1 pound lean ground beef 1/2 cup milk 1 egg 2 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon dried oregano leaves, crushed 1/4 teaspoon pepper 1/2 cup ketchup 1/2 cup chopped sweet onion 1 small can (6 ounces) sliced black olives, drained 1 1/2 cups shredded Monterey Jack cheese 2 tablespoons finely chopped fresh parsley Combine the ground beef, milk, egg, garlic and seasoning in a bowl; blend well. Press the beef mixture evenly on the bottom and up sides of an 9" unbaked pastry shell. Layer with the ketchup, chopped onion, olives, and cheese. Bake in a preheated 400° oven for 30 to 35 minutes. Sprinkle with the parsley and cut into wedges. Serve cheeseburger pie hot.

Lazy Chocolate Chip Cookie Bars

Lazy Chocolate Chip Cookie Bars 1 stick of butter 2 eggs 1 yellow cake mix 1 bag of semi-sweet chocolate chips Melt butter in bowl Whisk together with eggs Stir in cake mix Mix in chocolate chips Press into greased pan Bake at 350– 9×13 for 20 min, smaller pans 25-28 min.

Broccoli-Cauliflower Toss

Broccoli-Cauliflower Toss 2 cups Broccoli, cut in bite size pieces 2 cups Cauliflower, cut in bite sizes 3 hard boiled eggs, chopped 1/2 cup mayo 1/2 cup green salad olives, undrained 2 green onions, sliced Toss together broccoli, cauliflower and eggs. Blend remaining ingredients and add to Broccoli mixture. Toss and Chill.

Whipped Cinnamon Pumpkin Butter

Whipped Cinnamon Pumpkin Butter 2 sticks (8 ounces) unsalted butter, at room temperature 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) Pinch salt 1/4 cup plus 2 tablespoons pure pumpkin puree 1/4 cup honey 1 teaspoon vanilla extract In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes. Serve or store in the fridge in an airtight container. Bring to room temperature before using. Recipe Notes If you use fresh pumpkin puree, make sure it’s not too watery. If it has a lot of extra moisture, wrap in cheesecloth and squeeze out the excess water.

Harvest Snack Mix

Harvest Snack Mix This makes a great gift and a yummy treat at a Halloween party! 2 (24-ounce) bags Autumn Mix candy* 2 (1-pound) bags candy-coated peanut butter pieces 2 (1-pound) bags candied orange slices 1 (16-ounce) box baked cheese- flavored snack crackers 1 (12-ounce) box malted milk balls 4 cups chocolate-covered pretzels 4 cups white chocolate-covered pretzels .Combine all ingredients in a large bowl. Gently toss to mix. Store in an airtight container. Notes *We used Brach’s Autumn Mix candy. It is a mix of candy corn and candy pumpkins.

Spicy Macaroni and Cheese Casserole

Spicy Macaroni and Cheese Casserole 1 (7 1/4 ounce) package macaroni and cheese mix 1 lb ground beef 1⁄2onion, diced 1 (14 ounce) can tomatoes and green chilies 1⁄2 cup milk 1⁄2 teaspoon red pepper powder 1⁄2 cup shredded cheddar cheese Make mac and cheese according to pkg instructions. Then brown and crumble ground beef with onion. Drain. In a 9x13-inch dish combine all ingredients and bake at 350 for 30 minutes.

Herb Roasted Sweet Potatoes

Herb Roasted Sweet Potatoes 4 medium sweet potatoes, peeled and cut into 1 1/2 inch rounds 3 tablespoons olive oil 1 tablespoon fresh thyme, chopped 3 -5 sprigs thyme (to garnish) 3 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes Heat oven to 400 degrees F. In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes. Transfer to a rimmed cookie sheet. Garnish with thyme sprigs and bake until tender, approximately 45 minutes. Serve hot.

Mexican Shredded Beef

Mexican Shredded Beef Tender Mexican shredded beef perfect for tacos, enchiladas, soups or on it's own. 2 pounds beef stew meat, cut into 1 inch cubes 1 tablespoon chili powder 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon Worcestershire sauce 1 lime, zested and juiced 1 large onion, chopped 4 garlic cloves minced 1/2 cup beef stock 1 cup enchilada sauce Place stew meat into a large slow cooker Sprinkle chili powder, salt, pepper, Worcestershire sauce & lime zest & juice over meat Toss to make sure all the meat is coated evenly Sprinkle onions and garlic over meat Pour in beef stock, stir to combine everything Cook on low for 7-8 hours or high for 4-5 hours, or until meat shreds easily Once meat is tender remove from slow cooker and discard juices that remain in slow cooker Place meat back into slow cooker and stir in enchilada sauce Stir to combine Cook on high for 30 minutes Shred meat with forks and serve in tortillas for tacos or in enchiladas

SPICY MEXICAN LASAGNA

SPICY MEXICAN LASAGNA 1/2 lb bulk spicy pork sausage 1/2 lb ground beef round 1 can (15 oz) ranch-style pinto beans, drained 1 can (10 oz) diced tomatoes with green chiles, drained 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 1 can (10 3/4 oz) condensed cream of celery soup 1 can (10 3/4 oz) condensed cream of mushroom soup 1 can (10 oz) enchilada sauce 9 soft corn tortillas (6 inch) 2 cups shredded sharp Cheddar cheese (8 oz) 2 cups shredded Monterey Jack or pepper Jack cheese (8 oz) 1 medium tomato, chopped (3/4 cup) 4 medium green onions, chopped (1/4 cup) 1 medium avocado, chopped Sour cream, if desired Fresh cilantro leaves, if desired 1 fresh jalapeño, chopped Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, chopped jalapeño, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated. In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated. Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese. Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.

BAKED POTATO SOUP

BAKED POTATO SOUP 5 small russet potatoes 2 tsp salt 1 tsp pepper 2 tbsp butter 2 tbsp flour 4 cups milk (I used whole) 1 cup reduced fat sour cream 3/4 cup reduced fat cheddar cheese 6 slices crispy bacon, crumbled Optional Toppings Sour Cream Grated Cheese Crumbled Bacon Green Onions Wash and wrap each potato with aluminum foil Place all potatoes in a large slow cooker set to high Cook potatoes for 3-4 hours or until done, if you are going to be gone all day put the potatoes on low Let potatoes cool for 5-10 minutes until they can be handled and then cut each potato in half lengthwise Using a spoon remove flesh from the potato leaving a little around the skin if using the skins for Potato Skins and set aside in a large bowl...see post from yesterday. Season potato with salt & pepper and stir gently to combine In a large soup pot, over medium-high heat melt the butter Add in flour and stir for 3-4 minutes Add in milk and stir until soup base thickens slightly Add in seasoned potatoes and stir Reduce heat to low and gently stir in the sour cream, cheese and crumbled bacon Taste and adjust seasonings as needed Top with any toppings you would like

Sweet Potato Bread

Sweet Potato Bread 2 cups white sugar (use only 1 cup if you don't like sweet bread) 1 cup vegetable oil 3 eggs... 2 cups mashed sweet potatoes 1 teaspoon vanilla 3 cups flour 1⁄4 teaspoon baking powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon ground cloves 1 cup chopped walnuts Preheat oven to 325 degrees. In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla. In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients. Stir until just combined. Fold in walnuts. Pour into 2 standard loaf pans. Bake for 75 minutes or until thin knife inserted in center comes out clean

Zucchini Casserole

Zucchini Casserole 1 T. bacon grease (you can use butter also) 2 med. zucchini, chopped 1 small onion, chopped 1 large carrot, shredded 10.5 oz. can cream of mushroom soup 2 T. heavy cream or milk 1/2 tsp. pepper 1/2 tsp. garlic powder 1 C. shredded sharp cheddar cheese 6 oz. box dry chicken stuffing mix 1 T. butter, melted Melt the bacon grease in a skillet over med. high heat, add in the zucchini, onion and carrot. Cook, stirring occasionally, for 5-6 minutes or until the zucchini becomes tender. Remove from the heat and stir in the soup, cream, pepper and garlic powder. Stir in the cheese and combine well. Stir in 3/4 of the stuffing mix and combine well. Pour into a 9x9, lightly greased baking dish. Combine the melted butter with the remaining stuffing mix and sprinkle over the top. Cover with tinfoil and bake in a 350 degree oven for 25 minutes. Remove and uncover, return to the oven for 5 minutes.

Garlic Shrimp Pasta

Garlic Shrimp Pasta 1 lb medium shrimp, deveined and tails removed 1 lb spaghetti noodles (more or less, depending on family size) 6 -8 garlic cloves, according to personal taste, minced 1/4 cup butter olive oil (3 drizzles) italian seasoning fresh ground pepper red pepper flakes salt herbs (according to taste) Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done. While pasta is boiling, wash shrimp. Melt butter over medium heat. Add shrimp. Let cook till a little pink and starting to curl. Then add garlic. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there. Keep tossing all ingredients around in skillet until everything is coated well and hot.

Orange Poke Cake

Orange Poke Cake 1 box orange flavored cake mix 1 4 oz package of orange flavored gelatin Orange Buttercream: 6 ounces cream cheese, softened 4 tablespoons unsalted butter, softened 1 teaspoon orange extract 5 cups powdered sugar, sifted 1/4 teaspoon orange paste food coloring Preheat oven to 350 F. Prepare cake mix according to directions the box. Bake cake in two round cake pans. Allow to cool in pan on wire racks. DO not remove the cakes from the pans. Use a wooden skewer to poke holes in each cake round, about 1-inch apart. Prepare gelatin as directed on box with water. Pour half of the liquid gelatin mixture over one of the cake layers, pouring it all over to cover the holes. Repeat with the other half of the gelatin mixture and other cake layer. Refrigerate cakes for at least 2 hours. Prepare the buttercream by beating the cream cheese and butter together in a large mixing bowl until creamy. Beat in orange extract. Reduce speed to low and add in one cup of powdered sugar at a time, beating until incorporated. Add the food coloring and beat on medium until frosting is smooth and fluffy. Place one cake layer onto a cake plate and spread 1/4 of the butter cream on top to about 1/2-inch from the edge. Place second cake layer on top and press down gently. Frost sides and top of cake with remaining frosting. Keep cake refrigerated until serving.

TERIYAKI CHICKEN AND RICE

TERIYAKI CHICKEN AND RICE 2 tablespoons olive oil 1 cup carrots 1 cup snap peas 1 large shallot 1 cup pre-cooked rotisserie chicken 1/2 cup bottled Teriyaki sauce 2 cups cooked rice, white or brown In a 4-quart, non-stick skillet, heat olive oil over medium until shimmering (about 2 min). Add carrots, snap peas, and shallot; sauté until lightly browned and slightly softened (3-5 minutes). Fold in shredded chicken, teriyaki sauce, and cooked rice; continue over medium heat until warmed through (4-6 minutes). Serve immediately or allow to cool, cover and refrigerate up to three days.

Crockpot Java Beef Stew with Mushrooms and Baby Reds

Crockpot Java Beef Stew with Mushrooms and Baby Reds 2 pounds beef stew meat 1/4 cup flour 2 tablespoon olive oil, divided 11/2 pounds baby reds, quartered 1 teaspoon dried thyme salt and pepper to taste 2 cups slivered onions 2 cups sliced mushrooms 5 cloves garlic, kept whole 1 cup beef broth 1/4 cup brewed coffee 1 cup frozen peas Dry the beef stew meat using paper towels. Dredge the beef in the flour and brown in a large skillet in one tablespoon of the olive oil. When browned, empty the meat into the slow cooker. Add the potatoes and toss with the beef. Sprinkle potatoes and beef with the thyme and season with salt and pepper. Do not clean the skillet. There will probably be some brown bits in the pan and that’s good! Add the remaining tablespoon of olive oil and saute the slivered onions and sliced mushrooms until the begin to get tender. Add the garlic and saute for a minute longer. Transfer the onion mixture to the slow cooker. Put the skillet back onto the stove and add the broth and coffee. Use a spatula to deglaze the pan getting all those yummy brown bits mixed into the broth mixture. Simmer for a few minutes just to get it all mixed together, then add the broth mixture to the slow cooker. Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours. 20 minutes before serving, add the peas to the slow cooker and continue cooking until done.``

CRISPY FRIED JALAPENO SLICES

CRISPY FRIED JALAPENO SLICES 4 cups vegetable shortening (or vegetable oil) 1 1/2 cups all purpose flour, divided 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon chili powder 1 teaspoon garlic powder 2 eggs 1 cup beer 16-oz jar Mezzetta sliced Jalapeno peppers, drained (about 2 cups) In deep fryer or cast iron Dutch oven, heat shortening to 365 degrees F. In a medium bowl, combine 1 cup of the flour, salt, pepper, chili powder, garlic powder, eggs and beer. Mix until combined, set aside. Place remaining 1/2 cup flour in a zip top gallon plastic bag. Dry drained jalapenos on paper towels and add to the flour in the bag. Seal bag and shake to coat the peppers. Place floured jalapenos into the batter and stir gently to coat. Discard any remaining flour at the bottom of the bag. Lift battered jalapenos with a fork and gently drop (careful of back splash) into preheated oil. Cook until golden brown and crispy, about 2-4 minutes. Remove to paper towels and serve with your favorite dipping sauces

FRENCH VANILLA PEACH COBBLER

FRENCH VANILLA PEACH COBBLER 2 15-ounce cans peach chunks in light syrup 1 box French Vanilla cake mix ½ cup unsalted butter 1 teaspoon cinnamon sugar (1/4 teaspoon cinnamon + ¾ teaspoon sugar) OPTIONAL To make this quick peach cobbler, drain one of the cans of peaches, reserving the syrup. Empty the peaches into a 13×9 baking pan. Empty the entire contents of the other can of peaches (with syrup) into the 13×9 pan. Spread the peaches out evenly. Sprinkle cinnamon sugar across the top of the peaches. Sprinkle the cake mix on top of the peaches and press down with your hands. Cut butter into 16 pieces and distribute across the top of the cake mix. Pour reserved syrup over the cake mix and run a knife through the mix and the syrup to spread it around a bit. Bake in preheated 375 F oven for 45 minutes. Serve warm with ice cream, fresh cream or milk.

Apple Banana Muffins

Apple Banana Muffins 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2/3 cup shortening 1 1/4 cups white sugar 2 eggs 1 teaspoon vanilla extract 1/4 cup buttermilk 1 cup ripe bananas, mashed 2 apples - peeled, cored and shredded Preheat oven to 375 degrees F and grease and flour 20 muffin cups, Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside. Cream together the shortening and sugar until fluffy in a large bowl. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture then fold in the mashed bananas and shredded apples. Fill each muffin cup half full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Incredible Breakfast Bake

Incredible Breakfast Bake Fantastic for ANY meal 1 Can Flaky Grands Bag shredded cheddar 8 oz. Half cup milk Cubed ham or ground cooked sausage 1 cup cooked 5 eggs Salt and pepper Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out still perfect

Delicious Apple Dip

Delicious 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.

Marinated Grilled Shrimp

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

STICKY BUNS

STICKY BUNS (makes 1 dozen) 1 (10 ounce) can refrigerated biscuit dough 2 tablespoons margarine, melted 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 2 tablespoons dark corn syrup 1/4 cup chopped pecans Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all . Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

Pineapple & Cream Cheese Upside Down Cake

Pineapple & Cream Cheese Upside Down Cake 1/4 c butter, melted 1/2 c packed brown sugar 1 can(s) (20 oz) pineapple slices,drained 8 marachino cherries 1 pkg (9 oz) yellow cake mix 2 pkg (8 oz each) cream cheese, softened 1 pkg (3.0 oz) lemon gelatin 2 eggs Preheat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Note: If using a regular sized cake mix, use a larger spring form pan, and increase the baking time, at least by 15 minutes. ( I used a regular mix and a 9.5 inch pan ). Keep checking it with a wooden pick in the center till comes out clean. Stir together melted butter and brown sugar in pan. Place 8 pineapple slices in sugar mixture. Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan. Prepare cake mix according to the package directions. Pour half cake batter evenly over pineapple. Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth. Spread cream cheese mixture gently over cake mix. Pour remaining cake mix over cheese cake in pan. I wrapped the pan in foil, as it was leaking a bit after 10 minutes of baking. Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and turn out onto serving platter.

MEATY EGGPLANT LASAGNA

MEATY EGGPLANT LASAGNA 2 eggplants (about 1 1/4 pounds each) * 1/4 cup oil Salt 1 pound ground beef 2 cups Amy's Marinara Sauce 16 ounces whole milk mozzarella cheese, shredded 3/4 cup Parmesan cheese, grated Trim the ends off the eggplants. Peel them and slice lengthwise into 1/2" slices. You should get 6-8 long slices from each eggplant. Brush both sides of the eggplant slices with oil to coat. Place them in a single layer on a baking sheet (you may need to do them in two batches). Broil about 3-5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Lightly sprinkle them with salt after removing from the oven. Brown the ground beef and season to taste with salt and pepper. Add the marinara sauce and heat through. Layer everything in a greased 7x9x3" baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella. Repeat the layering two more times then sprinkle with the Parmesan cheese. If you don't have that size baking dish, use a 9x13" baking dish and make 2 layers of each ingredient using half of everything per layer in the same order. Bake at 350º about 30 minute or until the cheese is bubbly.

STRAWBERRY CREAM CAKE

STRAWBERRY CREAM CAKE 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups buttermilk 1 teaspoon vanilla 1/2 cup butter softened 1 1/2 cups sugar 4 egg whites 2 pounds fresh strawberries sliced (reserve 3-5 Strawberries for topping) 1/4 cup sugar for strawberries 2 cups heavy whipping cream 4 tablespoons sugar for whipping cream 1 (8oz) container cream cheese whipped Preheat oven to 350° F. Grease and lightly flour two 9-inch round cake pans. Sift dry ingredients and set aside. Combine buttermilk and vanilla and set aside. Beat butter and sugar in a large bowl for one minute. Beat in egg whites one at a time. On low speed, alternate adding flour mixture and buttermilk mixture, ending with the flour. Spread into pans and bake 20-25 minutes. Cool 10 minutes and remove from pans to cooling rack. While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little. Whip the cream with sugar until firm. Spread the whipped cream cheese over the bottom layer of cake. Layer half the berries and juices on bottom cake and cover with cream. Place the second cake layer on top, and cover with remaining berries and their juice. Cover the whole cake with remaining cream. Slice reserved strawberries in half and arrange on top of the cake.

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti 1 Lb chicken breast 1/2 Package Velveeta Cheese 1 Package broccoli 1 Package spaghetti noodles 1/2 Cup milk Cook the broccoli in the microwave. Cook the spaghetti to whatever doneness you prefer. Cut chicken into cubes. Brown them until the juices run clear. When the chicken is fully cooked, add the milk, and add the Velveeta. Once that is all melted, put the noodles in a 9x13 pan, add steamed broccoli, pour cheesy chicken goodness over the top of that. I added shredded cheese to the top but you don't have to! Bake at 425 for 25 mins. Recipe Notes You can add more milk if you want it creamier. Add different veggies if you don't like broccoli.

Mexican Migitas

Mexican Migitas 3 corn tortillas cut into pieces Fry till golden brown 5 eggs 2 tsp chili powder Salt Mix together and add cheddar cheese and mozzarella top off with homemade salsa!

Mexican Cheese Sticks

Mexican Cheese Sticks Deep fried rolled corn tortillas stuffed with mozzarella and Queso Blanco 12 corn tortillas 2 lbs mozzarella cut into long sticks Deep fried till crispy

Shepherd Pie

Shepherd Pie 2 lbs ground beef 1 can green beans 1 can stewed tomatoes 2 cloves fresh garlic minced Salt and pepper 3 large boiled and whipped potatoes or 2 packs instant whipped potatoes Cook ground beef add green beans and can of tomates, let simmer. Layer any size pan round or square, add your whipped potatoes , ground beef and mozzarella, continue to layer and top off with cheddar and mozzarella, add jalapeños if you like, cook at 360 for 30 minutes covered!

Cheesy Shrimp Biscuits

Cheesy Shrimp Biscuits 1 can butter biscuits 1/2 lbs raw shrimp 2 sticks butter 3 cloves fresh Minced garlic Dash of chives Cook raw shrimp in butter and minced garlic, Place your biscuits in a round pan and top with shrimp and garlic, bake for 30 min at 360 then top off with fresh mozzarella

Guacamole Shrimp Dip

Guacamole Shrimp Dip 6 avacados mashed 3 tomatoes minced 2 limes 2 jalapeño minced 1 pack green onions minced 1 lb shrimp cooked and devised Layer crushed avocados then layer minced tomatoes then layer your green chopped onions squeeze one fresh lime and salt then layer your shrimp on top and your slices of lime squeeze some more lime around your dish and top with salt and Lucas seasoning and chill for 1 hour

Tortilla Chicken and Chili Bean Soup

Tortilla Chicken and Chili Bean Soup 4 chicken breast 1 can chilli beans 1 can corn 1 can green chills 1 can stewed tomatoes 1 can pinto beans 4 tspn chilli powder 2 tspn cumin 2 garlic or 3 cloves minced fresh garlic Salt and pepper 1 red bell pepper 1 green bell pepper 1 onion chopped 4 corn tortillas deep fried Throw it all together in crock pot and cook on high for 3 to 4 hours , top with guacamole and queso fresco

Banana Pineapple Poke Cake

Banana Pineapple Poke Cake 1 yellow cake box 1 small can crushed pineapples 2 bananas 10 vanilla wafer cookies 2 box banana pudding 1 small container cool whip Let cake cool, poke deep holes in cake smuther the banana pudding and push down to get in the holes covered deep with banana pudding, top with fresh banana and pineapples ( be sure to drain pineapple ) top with cool whip and refrigerate for 1 hour then sprinkle with crushed vanilla wafers

Peanut butter and pretzel brownies

Peanut butter and pretzel brownies 1 box brownie mix, follow instructions, Add dopples of peanut butter and your favorite pretzels, crush and spread over brownies, bake as shown on the box, you can also add coconut, chocolate chips, caramel, add any ingredients you like !!

Chocolate peanut butter delight

Chocolate peanut butter and butter cream cake delight 1 box chocolate cake mix 5 dopples of peanut butter Bake as instructed on cake box Butter cream frosting 1 box cream cheese 1 stick butter 1/2 cup powdered sugar Mix with mixer till smooth and spread over cake or cupcakes

Strawberry & Jello Flan

Strawberry & Jello Flan 1 box strawberry cake mix Mix directions on box 1 container fresh strawberries Cut 10 to 16 strawberries in cubes 1/4 cup cream cheese 3 eggs 2 tsp vanilla 1 can evaporated milk 1 can sweetened condensed milk Mix eggs, cream cheese, vanilla evaporated milk and condensed milk in blender till smooth Cover your bunt pan with butter and layer fresh strawberries 1st, then add your strawberry cake mix, then add the flan mixture to the cake ( do not stir) just pour into pan, Cook at 355 for 1hr, make sure to set pan in larger pan with water, cover cake with foil Strawberry Jello Topping Cut remaining strawberries, 1 pack strawberry jello Mash over heat with a little water for 3 minutes DO NOT FLIP CAKE TILL CHILLED AT ROOM TEMP Then top with strawberry topping, keep refrigerated till time to serve

Chile Relleno

Chile Relleno 4 egg white beaten till fluffy 2 cups flour seasoned with sea salt, 2 tablespoons cornmeal shifted into the flower add season salt, crushed black pepper and stir into the flour 6 poblano peppers Cut in the middle from up to down remove all seeds and stuff with mozzarella cheese or optional ground beef or shredded pork with mozzarella cheese, cut your mozzarella in large strands or large cubes ,then dip in your egg mixture. put in flower and make sure poblano is fully covered then put egg batter and repeat the process make sure your pan is on medium heat slowly lay your poblano peppers topside with the inserts on top and slowly turn your peppers every 3 minutes,

Mexican corndogs for breakfast

Mexican corndogs for breakfast Easy to make 10 corn tortillas, I prefer the yellow corn 1 cup oil 1 or 2 packs jumbo hot dogs Lightly fry your corn tortillas then put your jumbo dog and roll it in the corn tortilla using a toothpick to keep it from unfolding ,cook for 10 minutes or until your tortillas are lightly brown color and Krispy, use salsa and serve with eggs, or hash browns

Carne molida con papas

Carne molida con papas (IT IS LIKE A STEW) 1 to 2 lb ground beef 3 cups water 1/2 leak or chopped onion 1 chopped tomatoe 1 chopped jalapeño 2 red potatoes chopped 1 can green beans or corn (drained) Cilantro Seasoning Onion powder Cumin Garlic powder or 2 cloves minced garlic 2 tsp Tomato-based knor Cook for 45 min on low med heat

BREAKFAST SHEPHERDS PIE

BREAKFAST SHEPHERDS PIE 6 cups Simply Potatoes Diced Potatoes with Onion -->Or just dice up some fresh potatoes & onion to equal 6 cups<-- 6 slices bacon 6 eggs 1 cup red bell pepper 1/4 cup green onion, diced 1/4 cup feta 1 cup shredded cheddar cheese 1 tablespoon salt 1 tablespoon pepper 1 tablespoon paprika 1/4 cup canned chopped jalapeno 1 tablespoon onion powder 2 (12 ounce) cans corn beef hash 2 tablespoons olive oil 1 garlic clove Cook 6 slices of bacon until crisp, drain on paper towel. Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic. Mix 6 eggs in a bowl. Salt and pepper to taste. Crumble in feta to taste. Crumble in 6 slices bacon. Add cooked green onion and garlic to egg mixture. Mix up egg mixture and ingredients and pour into 8x8 casserole dish. Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes. Chop up Red Pepper. Heat up olive oil in pan. Cook Simply Potatoes Diced Potatoes. Add chopped red pepper. Add jalapenos to taste (optional). Salt and pepper to taste. Add paprika. Add onion powder. Mix all up until potatoes are cooked. Cook up 2 cans of beef hash in another pan. Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs. Next pour potato mixture on top of hash. Cover the top of potatoes with shredded cheddar cheese. Put back in oven for 5-10 minutes or until cheese is melted

Teriyaki Chicken and Veggies

Teriyaki Chicken and Veggies 1 1/2 lb. chicken tenders, cut into bite size pieces 1/3 C. Teriyaki sauce 1/3 C. honey 2 tsp. soy sauce 1 T. garlic powder 1/2 tsp. ground ginger 1 T. vegetable oil 1 pkg. frozen broccoli florets (I used a steamer bag) 1 medium size onion, chopped 2 carrots, peeled and sliced cooked rice Place the chicken in a Ziploc bag. Combine the teriyaki sauce, honey and spices. Pour over the chicken and place in the fridge for 1 hour. Steam the broccoli, set aside. In a skillet, heat 1 T. vegetable oil over medium high heat. Add the chicken and the marinade to the pan. Add in the carrots and onions. Cook the chicken for 10-12 minutes or until cooked through and the marinade has reduced. Stir in the steamed broccoli and combine well. Serve over cooked rice.

Ooey Gooey Butter Cake

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

2 Ingredient Pumpkin Muffins

2 Ingredient Pumpkin Muffins 15 oz Canned pumpkin + 18 oz Spice Cake Mix. (So I guess that would make them Pumpkin Spice Muffins). Mix them together with your mixer until well combined and fill your cupcake liners 3/4 of the way full. The batter will be really thick, so if you want your tops to be pretty, you will need to smooth them out a little bit with a spoon, or add a little water to the recipe until you have the desired consistency. Bake at 350 for 20-25 minutes! The fun thing about this recipe is you can customize these pumpkin muffins in so many different ways! Add chocolate chips, raisins, or nuts for a fun twist, or slab some yummy cream cheese frosting on top

Halloween Party Mix

Halloween Party Mix 1 (11 ounce) packages pretzels 1 (10 1/2 ounce) packages miniature peanut butter filled butter flavor crackers ( I use Ritz) 1 cup dry roasted peanuts 1 cup sugar 1/2 cup butter or 1/2 cup margarine 1/2 cup light corn syrup 2 teaspoons vanilla extract 1 teaspoon baking soda 1 (10 ounce) packages M&M's 1 (18 1/2 ounce) packages candy corn In a large bowl, combine first 3 ingredients. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15x10 inch baking pan. Bake at 250 degrees for 45 minutes, stirring every 10 minutes. Break apart while warm. Cool completely. Toss with M&M's and candy corn. Store in airtight container.

Spiced Pumpkin Fudge

Spiced Pumpkin Fudge 2 cups granulated sugar 1 cup packed brown sugar 3⁄4 cup butter 2⁄3 cup evaporated milk 1⁄2 cup canned pumpkin 2 teaspoons pumpkin pie spice 2 cups white chocolate chips, 12 ounce package 7 ounces marshmallow cream 1 cup chopped pecans 1 1⁄2 teaspoons vanilla Line 13 x 9-inch pan with foil. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly. Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage). Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute. Immediately pour into prepared pan. Ket stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

Ultimate Pumpkin Bread

Ultimate Pumpkin Bread 1 1⁄2cups flour 1 teaspoon salt 1 cup sugar (can sub with different sweetener) 1 teaspoon baking soda 1 can pumpkin puree 1⁄2cup olive oil (can sub with canola or vegetable) 2 eggs, Beaten 1⁄4cup water 1⁄2teaspoon cinnamon 1⁄2teaspoon nutmeg Preheat oven to 350°F. Sift together flour, salt, sugar, and baking soda. In a separate bowl combined pumpkin, oil, eggs, water, and spices. Then, combined with dry ingredients but, do not mix too thoroughly. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack. Makes one loaf.

Chicken & Rice Burritos

Chicken & Rice Burritos 2 tablespoons butter 1/2 cup chopped green onion… 1 clove garlic, minced 7 cups shredded, cooked chicken meat 1 tablespoon chili powder 2 1/2 cups chicken broth, divided 1 (16 ounce) jar picante sauce, divided 1 cup uncooked long grain rice 1/2 cup sliced black olives 3 cups shredded Cheddar cheese, divided 12 (10 inch) flour tortillas To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender. Meanwhile, preheat oven to 375 degrees F (190 degrees C). To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9×13 inch baking dishes and sprinkle remaining cup of cheese on top. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

Easy Homemade Chocolate Turtle Cake

Easy Homemade Chocolate Turtle Cake 1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 cups water ( or as called for by your cake mix) 1/3 cup oil ( or as called for by your cake mix) 3 eggs ( or as called for by your cake mix) 1 (18 ounce) boxes German chocolate cake mix Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add caramels, milk and butter and stir constantly till melted. Pour melted caramel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes

Super Easy Crock Pot Rotisserie Chicken

Super Easy Crock Pot Rotisserie Chicken 1 whole roasting chicken olive oil flavored cooking spray seasoning salt, to taste Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot. Clean chicken inside and out. Spray with olive oil spray. Sprinkle generously inside and out with seasoned salt. Put chicken back-side down in crock pot (on top of foil balls). Cook on high 4-6 hours.

New Orleans-Style BBQ Shrimp

New Orleans-Style BBQ Shrimp Makes 4 servings 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

Pumpkin and Cranberry Breakfast Cookies

Pumpkin and Cranberry Breakfast Cookies 1 cup brown sugar 1 1/4 cups rolled oats 2 cups whole wheat flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon pumpkin pie spice (heaping) 6 tablespoons applesauce 6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned) 2 egg whites 3/4 teaspoon vanilla extract 1/2 cup dried cranberries Preheat the oven to 350°F. Place all ingredients in bowl, stir together until combined. Roll the cookies into golf ball sized balls with cooking oil sprayed hands. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly. Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan. Bake about 8 minutes for moist cookies and 10-12 for dry cookies. Store in Tupperware between layers of waxed paper.

Salsa Chicken

Salsa Chicken 4 boneless skinless chicken breast halves 4 -5 teaspoons taco seasoning mix 1 cup salsa 1 -1 1/2 cup shredded cheddar cheese 2 tablespoons sour cream (optional) Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Pan Roasted Chicken and Veggies

Pan Roasted Chicken and Veggies 1 1⁄2 pounds of red potatoes, cut into 1 1/2-inch chunks 1 large onion, cut into wedges 4 garlic cloves 2 tablespoons olive oil 1 1⁄4 teaspoons salt 1⁄2 teaspoon black pepper 1⁄2 teaspoon dried rosemary 1 pound of boneless skinless chicken thighs, each cut in quarters 1 (10 ounce) bag fresh spinach (remove stems) Preheat oven to 475°F. In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat. Roast veggies 25 minutes, stirring once. Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done. Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.Toss before serving

Goblin Gorp

Goblin Gorp 2 1⁄2 quarts popped popcorn (1/2 cup unpopped) 2 cups small pretzels 2 cups raisins 1 cup salted peanuts 1 cup M&M 1 cup candy corn In large bowl, combine all ingredients. Toss gently.

Chocolate S’mores Pudding Cake

Chocolate S’mores Pudding Cake 2 cups graham cracker crumbs 8 Tablespoons butter, melted 1 box chocolate cake 1 - 3.9 ounce box instant chocolate pudding 2 cups milk 1 - 8 ounce container Cool Whip 1 - 7 ounce jar marshmallow cream 3 full size Hershey chocolate bars, chopped 1 cup graham cracker chunks 1 cup miniature marshmallows Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray. Combine the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan. Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake. Use a napkin to keep the spoon clean while you do this. Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes. Use the back of a serving spoon to smooth and press the pudding into the holes more. You can also tap the pan on the counter to help the pudding settle into the holes. Cool for 30 minutes, then refrigerate until chilled all the way through. Stir together the Cool Whip and marshmallow cream gently. Spread over the cooled cake. Top with the chopped up candy bars, graham cracker chunks, and marshmallows. Cut into 24 pieces of cake. Store in a sealed container in the refrigerator.

HOW TO ROAST BEETS IN THE OVEN

HOW TO ROAST BEETS IN THE OVEN 2 pounds (910g) fresh beets optional salt, to taste optional fresh cracked black pepper, to taste optional olive oil, to taste Pre-heat oven to 400 degrees F Cut off beet leaves. Clean and scrub the beets free of dirt and wrap beets in aluminum foil. Place the wrapped beets on a baking sheet or in a casserole dish to catch any leaking beet juices. Bake for about 1 hour or until beets are tender when easily pierced through with a fork. Remove beets from oven but still keep beets wrapped in foil and allow to cool for about 30 minutes or until cool enough to comfortably handle. Using paper towels or wearing plastic gloves (unless you want to scrub your hands thoroughly after to get the beet stains out) rub off the beet skins and slice the beet top stub off of the beets. If the skin does not rub off easy, then use a vegetable peeler to carefully peel the skin. Season with salt, pepper and a touch of olive oil and serve or use as needed in your recipes.

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken 2 pounds boneless Chicken (chicken breast or chicken thighs) 8 ounces crushed Pineapple in natural juice (if using heavy syrup pineapple will make sauce thicker, sweeter) 1/3 cup Soy Sauce 1/3 cup Brown Sugar , packed 1 Tablespoon Rice Vinegar 3 cloves Garlic , minced 1 inch knob of fresh Ginger , peeled and fine minced (about 1 heaping Tablespoon) To thicken sauce (optional): 2 Tablespoons Cornstarch 2 Tablespoons cold Water In 4 qt. slow cooker bowl, combine crushed pineapple, soy sauce, brown sugar, rice wine vinegar, garlic, and ginger. Stir well to make sure all ingredients are mixed. Add chicken. Cook until chicken is tender (High - 4-5 hours : Low - 6-8 hours). Stir about 2-3 times during cooking and push chicken down so it's immersed in the sauce. Optional: to thicken the sauce (do this about 30 minutes on low, or 5 minutes on high before chicken is finished cooking). Make the corn starch slurry: mix cornstarch and cold water in small bowl. Stir the mixture so that all the cornstarch is completely dissolved, leaving no lumps. Quickly stir in the cornstarch slurry into the crock pot teriyaki mixture and combine well so that the cornstarch doesn't thicken and become lumpy. Serve over rice or pasta.

SLOW COOKER HONEY MUSTARD CHICKEN RECIPE

SLOW COOKER HONEY MUSTARD CHICKEN RECIPE 2 to 2.5 pounds boneless skinless chicken breasts or chicken thighs 1/2 cup honey 1/4 cup soy sauce (or Tamari for gluten free) 1/4 cup mustard 2 Tablespoons malt vinegar (or distilled vinegar for gluten free) 4 garlic cloves, mashed 1/2 teaspoon fresh ground black pepper, or to taste TO THICKEN THE SAUCE (OPTIONAL) 2 Tablespoons cornstarch 2 Tablespoons water In a 4 quart slow cooker, combine honey, soy sauce, mustard, malt vinegar, garlic and black pepper. Stir to combine all ingredients together well. Add the chicken and press chicken down to cover it in as much sauce as possible. Cook the chicken 4-5 hours on High or 6 hours on Low until the chicken is moist and tender. Stir the chicken about 2 times, if possible, during the cooking and push the chicken down so it's immersed in the sauce. Optional: to thicken the sauce (do this about 1 hour before chicken is finished cooking). Make the corn starch slurry: mix cornstarch and cold water in small bowl. Stir the mixture so that all the cornstarch is completely dissolved, leaving no lumps. Quickly stir in the cornstarch slurry into the crock pot teriyaki mixture and combine well so that the cornstarch doesn't thicken and become lumpy. Finish cooking for the final hour. Serve the hot and delicious chicken over rice, pasta or in a sandwich!

5-Minute Honey Mustard Sauce

5-Minute Honey Mustard Sauce 1/4 cup mayonnaise 1/4 cup dijon mustard 1/4 cup honey , or start with less if you want it less sweet, then add more if needed 1 Tablespoon apple cider vinegar or white distilled vinegar 1/4 teaspoon cayenne pepper 1/8 teaspoon paprika salt , to taste black pepper , to taste Whisk the honey mustard sauce ingredients in a bowl (mayonnaise, dijon mustard, honey, vinegar, cayenne pepper and paprika) until sauce is smooth and combined. Season with salt and pepper, to taste. Set aside.

Homemade Enchilada Sauce

Homemade Enchilada Sauce 2 tablespoons vegetable oil 3 cloves garlic , minced 2 teaspoons all-purpose flour 29 ounces tomato sauce (approximately 1 lrg. can) 3 Tablespoons chili powder 2 teaspoons sugar 1 teaspoon Worcestershire sauce 1 teaspoon ground oregano ½ teaspoon ground cumin 1 teaspoon kosher or sea salt , or to taste Fresh cracked black pepper , to taste Heat medium sauce pan, add oil and garlic. Cook garlic until translucent. Add flour and whisk until no clumps are formed. Add rest of the sauce ingredients (tomato sauce, chili powder, sugar, Worcestershire sauce, ground oregano, ground cumin, salt and pepper.) Bring the sauce to a boil, then reduce the heat to low. Stirring occasionally, simmer on low for about 10 minutes or until the sauce thicken and the flavors combine. Add additional salt or seasonings to taste. Store in fridge for about 2 weeks.

DIY Pumpkin Pie Spice

DIY Pumpkin Pie Spice 3 tbsp. ground cinnamon 2 tsp. ground ginger 2 tsp. ground nutmeg 1½ tsp. ground allspice 1½ tsp. ground cloves Combine all ingredient in a small bowl and mix. Store in a spice jar or other airtight container.

Pumpkin Pie Spice Latte

Pumpkin Pie Spice Latte 2 cups Milk 2 Tablespoons Pumpkin Puree 2 Tablespoons Sugar 1 Tablespoon Vanilla Extract 1/4 teaspoon ground Cinnamon 1/8 teaspoon ground Ginger 1/8 teaspoon ground Nutmeg 1/8 teaspoon ground Cloves (optional) 2 shots Espresso or 1 cup strong Coffee Whipped Cream for serving In a saucepan, combine the milk, pumpkin puree, sugar, vanilla, spices (cinnamon, ginger, nutmeg, & cloves). Whisk together and heat to a low simmer, stirring regularly. Whisk or froth again just before serving Pour the espresso or coffee in your cups. Add the pumpkin pie spiced milk. Top with whipped cream and enjoy! NOTE - Customized the spices to make it your own. You can also use pumpkin spice mix, which is about 1/2-3/4 teaspoon of pumpkin spice mix to replace the individual spices.

German Pancakes

German Pancakes - aka Dutch Baby Pancakes!! 3 large eggs 1/2 cup all-purpose flour 1/2 cup milk, preferably whole 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice (optional) 1/2 cup fruit jam (optional) 2 tablespoons confectioners' sugar Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners' sugar.

3 Ingredient Orange Sherbet Cake

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

Crock Pot Brats

Crock Pot Brats 5 Brats 1 C. beef broth 1 C. water 1 C. beer (you can also use more broth in place of beer) 3 T. butter 1 med. onion, sliced 1 green bell pepper, sliced Place the onions and peppers in the bottom of the crock pot. Place the brats on top and add the broth, water, beer and butter. Cook on low for 4 hours. Remove the brats and grill them over med. heat until golden brown all over. Return the brats to the crock pot and keep on warm until ready to serve.

Spring Chicken

Spring Chicken 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness Lowry’s Seasoning Salt 6 bacon slices 1/4 cup regular mustard 1/3 cup honey 2 Tbsp. Mayonnaise 2 teaspoons dried onion flakes 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms) 2 cup shredded Colby/Jack cheese First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. *Do not discard grease.* Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

Santa Maria Grilled Tri-Tip Beef

Santa Maria Grilled Tri-Tip Beef 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 teaspoons garlic powder 1 1/2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon dried rosemary 1/4 teaspoon cayenne pepper 1 (2 1/2 pound) beef tri-tip roast 1/3 cup red wine vinegar 1/3 cup vegetable oil 4 cloves crushed garlic 1/2 teaspoon Dijon mustard Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours. Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients. Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

Cornbread Casserole

Cornbread Casserole 4 C. crumbled cornbread 1 stalk celery, finely chopped 1/2 C. chopped sweet onion 12.5 oz. can chunk chicken breast, drained and broken apart 4 T. butter, melted 10.5 oz. can cream of chicken soup 1/2 soup can evaporated milk, using the empty soup can to measure 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. poultry seasoning 2 hard boiled eggs, peeled and chopped Combine the first 10 ingredients in a bowl. Once well combined, fold in the hard boiled eggs. Pour into a greased iron skillet or casserole dish and bake in a 375 degree oven for 45 minutes, uncovered.

Veggisagna

Veggisagna 1 white onion 1 pound of extra lean turkey, or ground sirloin 1 15oz can diced tomatoes 3 tbsp tomato paste 3 tbsp Italian spice blend 1 tsp salt 1/2 tsp pepper 2 cloves garlic 1 pound of zucchini and/or yellow squash 1/2 cup raw goat cheese 2 cups Greek yogurt 1 head broccoli 1 egg In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done. In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well. Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner. Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients. Top the entire dish with more shredded goat cheese, if desired. Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving. You can use any ingredients with this dish, as no matter what veggies you put in place, it’ll be good. Thinly sliced eggplant would be delicious. I will need to make this again with a new mix of veggies.

Shrimp Linguine

Shrimp Linguine 1 lb. of cooked large shrimp (thawed and tails removed) 2 T. butter 3 cloves of garlic, minced 1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano) pinch of crushed red pepper salt and pepper 2 t. light brown sugar 1 c. of half and half (plus a splash more) 3 T. fresh parsley or 1 t. dried parsley 1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping) 8 oz. cooked linguine Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant.minced garlic (I may have added more than called for). Next add the canned tomatoes. I broke up the tomatoes in a mini food processor before adding them, I’m not a fan a big chunks of tomato. You can omit this step or if you’re not a fan you can keep this step. I thought it looked liked a better finished product also, if you’re going on eye appeal. Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes. Next add the half and half and don’t forget that extra splash. Add the parsley also. Bring to a slow boil and then immediately turn heat down to medium-low. Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third. While this is reducing, cook your linguine according to package directions. Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted. Add the linguine and simmer another 3-4 minutes. Serve immediately and top with some more parmesan cheese and fresh cracked pepper.

Crab Bombs

Crab Bombs 1 lb. Crabmeat 1 Egg, beaten 1 cup Ritz Crackers, crushed 1 tsp. Yellow Mustard 2 tbsp. Fresh Lemon Juice 2 tbsp. Fresh Parsley, chopped 1 tsp. Old Bay Seasoning 1 tbsp. Worcestershire Sauce Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Apple Slab Pie

Apple Slab Pie 1 box refrigerated pie crusts, softened as directed on box 1 cup granulated sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 tablespoons lemon juice 9 cups thinly sliced, peeled apples (9 medium) 1 cup powdered sugar 2 tablespoons milk Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges. Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes

Ham and Potato Corn Chowder

Ham and Potato Corn Chowder 3 tablespoons oil or butter 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 1/4 cup flour (or rice flour for gluten free) 2 cups ham broth or chicken broth 2 cups milk 1 1/2 pounds potatoes, diced small and optionally peeled 8 ounces ham, diced 1 cup corn salt and pepper to taste Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes. Add the ham and corn, cook until heated and season with salt and pepper.

Chicken Biscuit Bake

Chicken Biscuit Bake basically, a cross between chicken and dumplings and a pot pie. 3 cups (approx.) of cooked, shredded 1 1/2 cups chicken stock or broth 1/4 cup (half of a stick) butter, melted 2 cups Bisquick 1 1/2 cups milk 1 can cream of chicken soup 1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe) 3 chicken bouillon cubes Pepper Preheat oven to 350 degrees. Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use. Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12″ round). Pour in the melted butter. Layer the shredded chicken on top of the butter. Sprinkle on the veggies. In a small mixing bowl, combine the milk and Bisquick. (It’s okay if there are a few lumps remaining.) Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on a little black pepper, if desired. Combine the cream of chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX! (Yes, it’ll looks like a big, soupy mess. Trust me … this is what it’s supposed to look like!) If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12″), bake for 50 – 55 minutes or until casserole is set and top is brown and bubbly.

Hash Brown Breakfast Cups

Hash Brown Breakfast Cups 4 C. frozen shredded hash browns, thawed (I didn’t wait and threw mine in the microwave for about a minute and a half to thaw mine) 3 T. melted butter 1/4 tsp. each salt and pepper 7 eggs 1/4 C. milk 1 1/2 C. shredded cheddar cheese 1 C. diced ham Combine the hash browns, butter, salt and pepper. Spray your muffin tin, very well, with cooking spray. Fill the cups about 3/4 of the way with the hash browns and using your fingers mold the cups with the hash browns and pressing them down in the bottom. Place in a 400 degree oven for 20 minutes. Meanwhile, whisk together the eggs and milk, stir in the cheese and ham. Remove the hash browns from the oven and reduce the temp. to 350 degrees. Fill the cups almost to the top and return to the oven for 20-25 minutes or until the eggs are set. Let cool for a couple minutes, loosen the edges with a butter knife and carefully remove to a serving dish.

Cheddar Garlic Oven Fried Chicken Breast

Cheddar Garlic Oven Fried Chicken Breast 1/3 cup butter, melted 2 tablespoons minced garlic (can use more or less) 2 teaspoons garlic powder, divided (garlic lovers can use more) 1/2 teaspoon seasoning salt (or can use white salt) 3/4 cup seasoned dry bread crumb (seasoned or plain) 1/2 cup finely grated cheddar cheese 1/4 cup freshly grated parmesan cheese 1/2 teaspoon ground black pepper (or to taste) 4 boneless skinless chicken breasts shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese) Preheat oven to 350°F. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan). In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper. Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust). Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.)

Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole 2 lbs chicken breast 8 potatoes 1/3 cup Olive Oil 1 1/2 tsp salt 1 TBS fresh Ground Pepper 1 TBS Paprika 2 TBS Garlic Powder 6 TBS Hot Sauce {Toppings} 2 cups Shredded Cheese 1 cup crumbled Bacon 1 cup diced Green Onion Preheat oven 500F. In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce. Cube the potatoes & add to the bowl. Coat a 9x13 dish with cooking spray. Add potatoes, allow for excess sauce in the bowl. Bake the potatoes for 45 minutes, stir every 15 minutes. Cube the chicken & add it to the bowl with the left over sauce. Mix together cheese, bacon & green onion in a small separate bowl. Once potatoes are done, add the uncooked marinated chicken. Then layer the toppings over the chicken. Bake for 15 minutes or until the chicken is cooked

Mexican Chip Casserole

Mexican Chip Casserole 1 lb ground Beef 1 Med. onion chopped 1 garlic glove, minced 1 can 10 3/4 ounces condensed Cream of Mushroom Soup 1 Can of Fiesta Corn 1 Can Chopped Green Chilies.. 4 oz 1 10 1/2 ounce package of corn chips 1 can 10 ounce enchilada sauce 1 to 2 cups ( 4 to 8 ounces) shredded Colby-Monterrey Jack Cheese In a skillet, cook beef, onion and garlic over med, heat until meat is no longer pink and onion is tender,, drain… Add Soup, corn and chilies.. mix well. In a ungreased shallow 3 qt. baking dish, layer meat mixture , chips and sauce.. top with cheese.. Bake, uncovered at 350 for 8 to 10 min. or until heated through.

Country Breakfast Skillet

Country Breakfast Skillet 4 strips of bacon 1/2 lb. ground sausage 2 1/2 C. frozen Southern diced hash browns 2 T. butter 1/2 C. chopped red bell pepper 3 green onions, chopped 6 eggs, beaten 1 C. shredded cheddar cheese salt and pepper to taste In a large skillet, fry up the bacon until crispy, remove to a paper towel lined plate and roughly chop when cooled. Add the sausage to the same skillet and brown it, breaking it up with a wooden spoon as it cooks. Remove the sausage to drain on a paper towel. Add the frozen hash browns and 1 T. of butter to the skillet. Cook over med. high heat till they are tender and begin to brown. Add the bell pepper and cook for 2-3 minutes to soften then add the green onions, drained sausage and chopped bacon, stirring to combine. Push the potato mixture to one side of the pan and add the remaining butter to the other side and pour in the beaten eggs. Stir the eggs till they just begin to set and then fold the potato mixture into the scrambled eggs, combining well. Stir in the 3/4 of the cheese till melted and season with salt and pepper to taste. Top with the remaining cheese just before serving.

CINNAMON & SUGAR PUMPKIN MUFFINS

CINNAMON & SUGAR PUMPKIN MUFFINS Makes 48 servings MUFFIN 1/4 cup unsalted butter, softened 1/2 cup granulated sugar 1/4 cup brown sugar 1 large egg 1 tsp. vanilla extract 1 cup canned pumpkin puree 1/4 cup skim milk 1 1/4 cup all purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. pumpkin pie spice TOPPING 3 Tbsp. unsalted butter, melted 1/4 cup sugar 1 1/2 tsp. cinnamon FOR THE MUFFINS: Preheat oven to 375. Prepare 2 mini muffin pans with nonstick spray or mini-muffin liners. In a stand mixer cream together the butter and sugars until combined. Add in egg, vanilla, pumpkin & milk and mix until combined well. In a small bowl gently combine flour, baking powder, baking soda, salt & pumpkin pie spice. Add flour mixture into pumpkin mixture slowly, moving until just combined. Divide mixture into muffin tins evenly, about 1 Tbsp. per muffin cup. Bake for 10 minutes. Remove to wire rack to cool. FOR THE TOPPING: In a shallow dish mix together cinnamon and sugar. In a separate shallow dish melt butter. Dip top of each muffin in butter then roll in cinnamon and sugar. Set on rack to let set for a few minutes.

Crack Cake

Crack Cake FOR THE CAKE: 1 box Duncan Hines yellow cake mix ¼ c brown sugar ¼ c white sugar 1 box vanilla pudding instant mix 2 teaspoons cinnamon 4 eggs ¾ c water ¾ c oil ½ c white wine (really any kind, but I always use my go-to pinot grigio) FOR THE GLAZE : 1 stick butter 1 cup sugar ¼ cup white wine Preheat oven to 350 degrees. Mix the above ingredients by hand or hand mixer. Grease a bundt pan VERY well. (I use butter or Pam Baking Spray) Pour into pan and Bake for 1 hour, or until a knife comes out clean. When cake comes out of the oven… Melt 1 stick butter into 1 cup sugar and ¼ cup wine. Pour over hot cake. (I poke holes in the cake to help it soak in) Cool. Flip out of pan onto plate and serve (I loosed the cake with a flexible spatula and shake-shake-shake and bang it to help loosen it out in one piece!)

Old school blackberry cobbler

Old school blackberry cobbler 3 cups of fresh blackberries 1 cup granulated sugar 4 oz butter 1 tablespoons cinnamon 1 tablespoons vanilla 2 cups pineapple juice or apple juice (juice preserves the natural fruit flavor) 2 tablespoons cornstarch Combine all ingredients( except cornstarch)in a boiler and bring to a boil Add cornstarch ( slurry) To pot and cook until thicken Pour into baking dish with raw bottom pie dough Add top crust and brush with melted butter and cinnamon sugar Cook in 350 degree oven for 45 minutes or until golden brown

Easy Breakfast Cheese Danish

Easy Breakfast Cheese Danish 2 cans ready to use refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 egg white Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes. Kitchen Notes: I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

Southern Fried Chicken Batter

Southern Fried Chicken Batter 2 beaten egg 1 cup milk 2 teaspoon paprika 1/2 teaspoon poultry seasoning 4 teaspoons garlic salt 2 teaspoon black pepper 2 cup all-purpose flour Beat the egg and milk together in a bowl. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag. Put the chicken in the bag, seal it and shake to coat it. Dip the flour-coated chicken in the egg mixture and again in the flour mixture. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. Drain it on paper towels and serve.

Creamy Pesto Chicken and Linguine

Creamy Pesto Chicken and Linguine 1 lb spinach linguine or 1 lb regular linguine 4 boneless skinless chicken breasts 1 teaspoon olive oil 1/2 cup butter, divided 3 cloves garlic, minced 1 whole shallot, minced 1 cup sliced fresh mushrooms 2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting) 2 cups half-and-half 1/4 teaspoon white pepper, to taste 1 cup grated parmesan cheese 1/2 cup pesto sauce 1/4-1/2 cup romano cheese or 1/4-1/2 cup extra parmesan cheese, grated,for garnish fresh ground black pepper, for garnish Cook linguini according to package directions. Drain and set aside. In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat. Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side. Remove from pan and cut into 1/2-inch cubes; set aside. Pour out drippings from pan, but do not wipe it out. In the pan you cooked the chicken in, melt remaining butter over medium heat. Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper. Cook 6 to 8 minutes, stirring frequently. Stir the Parmesan into the creamy mixture, stirring until well mixed. Stir in the pesto, and cook for about 5 minutes, until thickened. Stir in the chicken cubes and cook until heated through, about 5 minutes. Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta. Garnish with grated Romano and freshly ground black pepper. Makes 4 to 6 servings.

Philly Chicken Grilled Cheese

Philly Chicken Grilled Cheese 1 lb boneless, skinless chicken breast, cut into 1 inch pieces 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp onion powder 2 tsp extra virgin olive oil 1 cup chopped bell peppers 1 cup chopped onion 2 tsp worcestershire sauce 1 tsp brown sugar 4 slices sourdough bread 4 tsp light margarine 1 tsp garlic powder 4 slices american cheese Season cut chicken with salt, pepper, garlic powder & onion powder, tossing to make sure all the pieces are coated In a large skillet heat olive oil over medium heat Add in chicken and cook for 4-5 minutes, tossing once or twice Add in peppers, onions, worcestershire sauce & brown sugar, tossing to coat everything Cook until veggies are soft & browned and liquid is absorbed, about 8-10 minutes Taste and adjust seasoning as needed Once cooked remove from heat Heat a grill pan, griddle or large skillet over medium heat Butter bread on both sides and then sprinkle with garlic powder Place 2 slices of bread onto heated pan, cooking until lightly browned and then flip Place 1 piece of cheese on each piece of bread Spoon chicken mixture onto cheese, dividing it evenly between both slices Place another slice of cheese over chicken and then top with remaining bread slices Cook until bread is browned and cheese is melted Remove both sandwiches to a cutting board and lest rest for 3-4 minutes Cut each sandwich in half and serve

SALISBURY STEAK

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

WET BURRITOS

WET BURRITOS 1 pound ground beef 1/2 cup chopped onion 1 clove garlic, minced 1/2 teaspoon cumin 1/4 teaspoon salt 1/8 teaspoon pepper 1 (4.5 ounce) can diced green chile peppers 1 (16 ounce) can refried beans 1 (15 ounce) can chili without beans 1 (10.75 ounce) can condensed tomato soup 1 (10 ounce) can enchilada sauce 6 (12 inch) flour tortillas, warmed 2 cups shredded lettuce 1 cup chopped tomatoes 2 cups shredded Mexican blend cheese 1/2 cup chopped green onions Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Company Casserole

Company Casserole 8 ounces egg noodles 1 lb lean ground beef 1 (15 ounce) cans tomato sauce 1 (8 ounce) packages cream cheese 1/4 cup sour cream 1 cup small curd cottage cheese 1/2 cup chopped green onion 2 tablespoons chopped green peppers 2 tablespoons melted butter Cook noodles; drain and set aside. Brown meat; drain. Add tomato sauce to beef; remove from heat. In a separate bowl, mix cream cheese, cottage cheese, sour cream, onions and peppers. Butter a casserole dish and spread 1/2 the noodles in the bottom. Cover noodles with 1/2 the cheese mixture, then 1/2 the meat mixture, then 1 more layer of noodles, then cheese mixture and then meat mixture. Pour 2 tablespoons butter over top; press down slightly. Bake at 375° for 1 hour to 1 hour 15 minute. If drier casserole is desired, cook 15 minutes longer.

Crab and Shrimp Casserole

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

KETTLE CORN

KETTLE CORN YIELD: 5 OR 6 BAGS, DEPENDING ON HOW FULL YOU FILL THEM 3/4 cup popcorn kernels 3 tablespoons canola or vegetable oil 3 tablespoons granulated white sugar salt, if desired Put the popcorn, oil and sugar into a large pot. Partially cover and cook over medium-high to high heat, sliding the pot back and forth constantly over the burner, until the popping stops. Remove the popcorn from the heat immediately and sprinkle it with salt, if desired. Let it cool and then place it into a big bowl for munching, or put it in individual bags for private munching

CHOCOLATE COVERED PEANUT BUTTER PRETZELS

CHOCOLATE COVERED PEANUT BUTTER PRETZELS Peanut butter pretzels 1 bag chocolate chips (I used milk chocolate) 1 teaspoon shortening festive sprinkles (use the colors for the season) Melt chocolate chips and shortening in a glass bowl in the microwave (or in a pan over low heat), just until melted and smooth when stirred. Dip pretzels into the melted chocolate with a fork, shake off the excess chocolate and place on waxed paper. Sprinkle with sprinkles and let sit at room temp (or in the fridge) until the chocolate is completely set.

CANDY SUSHI

CANDY SUSHI 1 tablespoon butter 10 large marshmallows 2 cups Rice Krispies 2 fruit roll-ups 4 gummy worms Melt the butter in a medium saucepan. Add the marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies and stir until they are coated with gooey stuff. Lay out two fruit roll-ups on a cutting board, spread 1 cup of the Rice Krispie treats onto each of the roll-ups. Place two gummy worms in the center of each roll, then roll up each one tightly. Use a serrated knife to cut them into rolls. Eat! And use chopsticks

CHOCOLATE- CARAMEL S'MORES

CHOCOLATE- CARAMEL S'MORES 6 full graham crackers, broken in half 18 Rolo candies 24 mini marshmallows (or so) Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place 6 graham cracker halves on the parchment paper. Top each cracker with 3 Rolos and 4 to 5 marshmallows. Place another graham cracker on top. Bake until the marshmallows begin to brown and the candies soften- 2 to 3 minutes. Remove from the oven and serve immediately

S'MORES DIP

S'MORES DIP 1 bag milk chocolate chips large marshmallows graham cracker pieces Preheat your oven to 450 degrees F. Make sure you have a rack in the center of your oven. Place the chips in an even layer in an oven-safe skillet. Put marshmallows on top of the chips. Place the pan on the center rack. Heat for 5 to 7 minutes (keep the oven light on so you can keep a close eye). You want to take it out when the marshmallows start to get really toasty looking. Remove from the oven and dig in with some graham crackers

PEANUT BUTTER CUP FUDGE

PEANUT BUTTER CUP FUDGE 1 1/2 cups granulated white sugar One 5-ounce can evaporated milk (2/3 cup) 1/2 cup (1 stick) butter or 1/2 cup peanut butter 2 cups tiny marshmallows 1 cup semisweet chocolate pieces 1/2 teaspoon vanilla extract 12 regular sized peanut butter cups, chopped (reserve a few to sprinkle on top)- or 1 1/2 cups chopped smaller size Line an 8x8-inch pan with foil up over the sides and rub the foil with butter. Butter the sides of a 2-quart saucepan too. Add the sugar, milk and butter to the pan. Stir with a whisk; heat and stir over medium high heat until the mixture boils. Reduce the heat to medium-low and continue to stir and heat for 6 minutes. Remove the pan from heat, add the marshmallows, chocolate and vanilla. Stir until melted, then stir vigorously for one solid minute. Gently and quickly stir in the chopped peanut butter cups. Scrape the fudge batter into the prepared pan. Sprinkle extra peanut butter cups on top. Let cool for about 20 minutes then use a knife to pre-cut the fudge pieces. Place the fudge in the refrigerator for a few hours, then remove the foil from the pan and peel off. Cut the fudge again on the scored lines and it should be easy to cut and separate. Store, covered, in the refrigerator for up to one month

BILLION DOLLAR BUTTERY BISCUITS

BILLION DOLLAR BUTTERY BISCUITS (aka 7 up biscuits) 1/2 cup (1 stick) salted butter 4 1/2 cups Bisquick (or a similar all-purpose baking mix) 1 cup 7-Up (or a similar lemon-lime soda) 1 cup sour cream (don't use light) Preheat the oven to 425 degrees F. Put the butter in a 9x13-inch baking dish and place the dish in the oven until the butter is melted. Remove from the oven. In a large bowl, stir together the Bisquick, 7-Up and sour cream. The dough will be sticky. Turn the dough onto a floured work surface. You may need to sprinkle a little more of the baking mix into the dough if you find that it's too sticky. Roll or pat the dough into a 1-inch thick circle. Cut circles out of the dough using a round cutter (or you can use anything else that is round-- a small plastic bowl or a glass). Place the biscuits in the pan of melted butter. Bake until the biscuits are golden brown, 10 to 12 minutes. Remove from the oven and let the biscuits sit and soak in all of the melted butter.

BROWNIE BANANA BREAD

BROWNIE BANANA BREAD 1 (18.4 ounce) box Milk Chocolate brownie mix 2 very ripe bananas, mashed 1/2 cup (1 stick) butter, melted 3 large eggs 1/2 cup heavy whipping cream 1 1/4 cups mini chocolate chips, divided Preheat your oven to 350 degrees F. Line an 8x5-inch loaf pan with parchment paper. Spray the bottom only with cooking spray. Put the brownie mix in a medium bowl. Stir in the bananas, butter, eggs and whipping cream just until combined. Stir in 1 cup of the chocolate chips. Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining chocolate chips on top. Bake 75 to 90 minutes or until a toothpick inserted into the center comes out clean (cover the bread loosely with foil at about the 1 hour mark to avoid over-browning or burning on top). Cool 20 minutes, then remove the loaf from the pan to a cooling rack. Cool completely.

CARAMELIZED ONION DIP

CARAMELIZED ONION DIP 2 tablespoons olive oil 2 tablespoons unsalted butter 2 large yellow onions, peeled, halved and thinly sliced 4 ounces cream cheese 1/2 cup sour cream 1/2 cup mayonnaise 1/2 teaspoon kosher salt 2 tablespoons fresh chives, chopped In a large skillet over medium heat, combine the olive oil and butter. Add the onions and sauté for 10 minutes, stirring occasionally. Reduce heat to medium-low and cook for an additional 20 minutes until onions are deep golden and caramelized. Add 2 tablespoons of water and stir, scraping the browned bits off of the bottom of the pan. Cook until the water is gone. Season with a pinch of salt and pepper and cool. With a stand mixer and a paddle attachment or a hand mixer, cream together the cream cheese, sour cream and mayo. Add the kosher salt, onions and chives and mix to combine. Taste and add additional salt and pepper, if needed.

BACON CRACKERS

BACON CRACKERS 36 country club-style crackers about 1/2 cup grated Parmesan cheese about 1/2 cup brown sugar 1 pound bacon (not thick sliced) optional: Tabasco sauce, cinnamon, pepper, other cheeses Preheat the oven to 250 degrees F. Lay the crackers on a rack set on a rimmed baking sheet. Sprinkle Parmesan cheese on half of the crackers and about a teaspoon of brown sugar on the other half. Slice the bacon in half. Wrap each cracker with a half piece of bacon, tucking the end of the piece underneath the cracker. If desired, you can experiment by adding shakes of Tabasco, cinnamon, pepper or other cheeses. Bake them for about 2 hours. The bacon will cook slowly and start to wrap around the crackers. The bacon grease will drip off. Serve them warm on a platter!

HOMEMADE BUTTERFINGERS

HOMEMADE BUTTERFINGERS 16 ounces (about) peanut butter 16 ounces (about) candy corn dipping chocolate (like Candy Quik) Spray a pan lightly with nonstick spray. Use 9x13-inch for thinner bars, and 7x11-inch if you want thicker bars like mine. Melt the peanut butter and the candy corn in a medium saucepan over medium heat, stirring constantly and smashing the candy corn as it heats up and begins to soften, until all of the candy corn are melted and the mixture is smooth (5 to 8 minutes). Turn the heat down if it seems to be too hot. Scrape the mixture into your prepared pan and smooth out the top. Let it sit until it cools off and begins to firm-up. Once it starts to get firm, use a sharp knife to cut it into bars. Let it sit in the pan until it is completely cooled off and really firm. Then cut through again and remove the bars from the pan. Dip the bars in dipping chocolate, and then let them set on waxed paper or a rack to dry. Add sprinkles if you'd like!

Nutella Granola

Nutella Granola 2 1/2 cups rolled oats 2 tablespoons coconut oil 1/4 cup Nutella 2 tablespoons honey pinch salt 1/2 cup hazelnuts, roughly chopped 1/2 cup milk chocolate chips Preheat oven to 325F. Line a baking sheet with parchment paper or spray with oil. Put oats in a large mixing bowl. In a saucepan over low heat, melt coconut oil, Nutella, and honey together, stirring until smooth. Stir in salt. Pour this mixture over the oats and stir to coat the oats. Transfer to the prepared pan. Bake in preheated oven for 15 minutes. Stir in chopped hazelnuts. Return to oven and bake for another 15 minutes. Cool completely. Stir in chocolate chips. Store in airtight container.

Tropical Coconut Granola

Tropical Coconut Granola 3 cups old-fashioned rolled oats 1 cup shredded coconut (I used sweetened) 1/2 cup unsalted macadamia nuts, roughly chopped 3 Tbsp coconut sugar (or brown sugar) 1/4 tsp salt 1/4 cup coconut oil, melted 1 tsp vanilla extract 1/2 tsp almond extract 1/4 cup maple syrup 1/4 cup honey 1/3 cup dried apricots, chopped 1/3 cup dried pineapple, chopped 1/3 cup dried golden raisins 1/3 cup dried cranberries Preheat oven to 325 degrees and line a large baking sheet with non-stick foil. In a large bowl, mix oats, coconut, coconut sugar, macadamia nuts, and salt together. Add in melted coconut oil, vanilla extract, almond extract, maple syrup, and honey. Stir until well combined. Spread the granola onto the baking sheet in an even layer. Bake granola for 30-35 minutes. Every 10 minutes, take the granola out of the oven and stir/flip granola (this helps it bake evenly). Press granola back into an even layer and put back into the oven. Allow granola to cool about 20 minutes. Transfer granola into a ziplock bag or airtight container (if any granola is in large chunks, carefully break it into smaller pieces, if desired). Add in dried fruit.

Sweet & Salty Cashew Chex Mix

Sweet & Salty Cashew Chex Mix 1 c. butter 1 1/2 c. brown sugar 1/2 c. light corn syrup 1 (14 oz) box of Rice Chex cereal 1 tsp baking soda 1 tsp vanilla 1 (8 oz) can of cashews 1 c. M&Ms In a small saucepan bring butter, brown sugar and corn syrup to a boil. Remove from heat and stir in baking soda and vanilla. In a brown paper bag combine cereal and cashews. Pour caramel mixture over cereal in bag. Fold top of bag over and shake. Place in microwave and microwave 2 minutes, remove and shake again. Repeat two more times. Pour onto wax paper and sprinkle M&Ms on top of snack mix. Cool

Pumpkin Chex Mix

Pumpkin Chex Mix 1/4 c. brown sugar 1 Tbsp pumpkin pie spice 1/4 c. butter 2 tsp vanilla 2 c. Cinnamon Chex cereal 2 c. Wheat Chex cereal 2 c. Honey Nut Chex™ cereal 8 oz pecans In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Peanut Butter Cashew Popcorn

Peanut Butter Cashew Popcorn 6 qts popped popcorn 3 c. cashews 2 c. sugar 1 c. light corn syrup 1 c. honey 2 c. creamy peanut butter 1 tsp vanilla extract In a large bowl combine popcorn and cashews; set aside. In a saucepan combine sugar, corn syrup and honey. Bring to a rapid boil and boil for 2 minutes. Remove from heat; add peanut butter and vanilla. Stir until smooth. Pour over popcorn mixture and stir to coat. Pour popcorn mixture out onto wax paper and let cool. Store in an airtight container.

Caramel Chex Mix

Caramel Chex Mix 12 oz Corn Chex cereal 16 oz unsalted, roasted peanuts 2 c. pretzel rods 2 c. brown sugar 1/4 tsp salt 1 c. butter 3/4 c. light corn syrup 1/2 tsp baking soda Layout wax paper on counter, spray with non-stick cooking spray. In a brown grocery bag mix together Chex cereal, peanuts and pretzels.You can double bag this if you desire. In a medium sized saucepan mix together brown sugar, salt, butter and light corn syrup. Bring to a boil for two minutes. Add baking soda and stir. Pour syrup mixture over dry ingredients. Fold down top of paper bag and place bag in microwave. Microwave for 1 minute, shake bag. Repeat for a total of four times or four minutes. Spread mixture on prepared wax paper and let cool. Break apart when cool. Store in airtight container.

Apple Brickle Dip

Apple Brickle Dip 1 (8 oz) package cream cheese, softened 1/2 c. brown sugar 1/4 c. white sugar 1 tsp vanilla extract 1 (8 oz) package toffee baking bits 16 Apples, cored and sliced Beat together cream cheese, sugars and vanilla extract in a bowl until smooth. Stir in toffee bits. Store in fridge.

Tex Mex Grilled Cheese

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

Ultimate Grilled Cheese

Ultimate Grilled Cheese 4 oz cream cheese, softened 3/4 c. mayonnaise 1 c. shredded cheddar cheese 1 c. shredded Mozzarella cheese 1/2 tsp garlic powder 1/8 tsp seasoned salt 1 loaf French Bread, cut 1/2'' thick In a bowl, beat cream cheese and mayonnaise until smooth. Stir in garlic powder, seasoned salt and cheeses. Butter one side of bread slice. Spread unbuttered side of bread with cheese mixture. Top with another slice of bread, buttered side facing out. Cook in skillet over medium heat until outside of bread is golden brown and cheese is melted.

Cottage Potatoes

Cottage Potatoes 8 Russet potatoes, cooked and diced 1 c. shredded cheddar cheese 1 tsp onion salt 1/2 c. bread crumbs 1/2 c. milk 1/2 c. butter, melted 1 tsp salt 1/2 tsp pepper 1 c. crushed corn flakes Preheat oven to 400 degrees. In a large bowl mix together potatoes, cheddar cheese, onion salt and bread crumbs. Pour into a greased 9 x 13 in casserole dish. In a small bowl mix together milk, butter, salt and pepper. Pour over potato mixture. Top with crushed Corn Flakes. Bake at 400 degrees for 30 minutes.

Crack {Chicken, Bacon, Ranch} Pasta

Crack {Chicken, Bacon, Ranch} Pasta 1/2 c. Real Bacon Bits 4 boneless skinless chicken breasts, cooked & shredded 2 Tbs. dry ranch salad dressing mix 2 Tbsp Flour 1 1/4 cups milk 4 cups dried medium noodles 1 Tbs. finely shredded Parmesan cheese Cook pasta according to package directions. Boil chicken in water for 20 minutes. Drain. Shred in stand mixer or with two forks. Put back in saucepan. Add bacon bits, flour and ranch dressing. Stir well to coat chicken. Stir in milk, cook and stir until thickened and bubbly. Cook 1 minute more. Serve over noodles & sprinkle with Parmesan cheese.

Crock Pot Stuffing

Crock Pot Stuffing 1 c. butter 2 c. chopped onion 2 c. celery 1/4 c. chopped fresh parsley 2 (8 oz) cans mushrooms 1 tsp poultry seasoning 3 c. chicken broth 16 c. dry bread cubes 1 1/2 tsp salt 1 1/2 tsp dry sage 1/2 tsp pepper 2 eggs, beaten In a skillet melt butter. Saute onions, celery, parsley and mushrooms. Place bread crumbs in a large bowl. Pour butter mixture over bread cubes, add seasonings and toss together. Stir in broth. Add beaten eggs and mix together. Pack stuffing lightly into greased slow cooker. Cook on high for 45 minutes. After 45 minutes reduce to low for 4 hours.

Crock Pot Ranch Mushrooms

Crock Pot Ranch Mushrooms 6 (8 oz) packages whole mushrooms, washed 1/2 c. butter, melted 1 (2.8 oz) package dry Italian Salad Dressing Mix 1 (1 oz) package Ranch Dressing Mix In a small bowl mix together melted butter, Italian Dressing Mix and Ranch Dressing Mix. Place mushrooms in crock pot and pour butter mixture over them. Cook on low 3-4 hours or until mushrooms are cooked through. Stir throughout cooking process.

Crock Pot Chicken Cacciatore

Crock Pot Chicken Cacciatore 3 chicken breasts (frozen)* 1 medium onion, chopped 1 medium bell pepper, sliced 1 tsp creole seasoning 1 8 oz can tomato sauce 1 14.5 oz can stewed tomatoes 1 14.5 oz can diced tomatoes 3/4 tsp dried oregano Cooked rice for serving Garnish: fresh parsley (optional) 1 slow cooker liner*(I LOVE these things) Place liner in slow cooker for easy clean up. Place chicken breasts in slow cooker. Top chicken with onions and bell peppers. Season with 1/2 tsp creole seasoning. In a small bowl, mix tomato sauce, diced tomatoes, stewed tomatoes, remaining 1/2 tsp creole and oregano. Pour mixture over the chicken, onions, and peppers. Cook on low for 7 to 8 hours. Serve over cooked rice. Top with fresh parsley.

Crock Pot Cinnamon Apples

Crock Pot Cinnamon Apples 6 Granny Smith apples, peeled and thinly sliced 1/2 cup granulated sugar 1/2 cup brown sugar 1 tablespoon cinnamon 1/8 teaspoon nutmeg 3 tablespoons corn starch pinch salt 2 tablespoons unsalted butter In slow cooker, stir together sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, corn starch, and salt. Cube butter and stir into the mixture. Cook on low for 4 hours or high for 2 hours, stirring once during cooking. Serve warm.

Crock Pot Chicken Teriyaki

Crock Pot Chicken Teriyaki 1 lb chicken, sliced 1 c. chicken broth 1/2 c. Teriyaki sauce 1 tbsp sesame seeds 1/3 c. brown sugar, packed 3 minced garlic cloves 2 tbsp corn starch Place chicken in bottom of crock pot then in separate bowl whisk together remaining ingredients except cornstarch. Pour over chicken in crock pot. Cook on high for 3-4 hours or low 6-8 hours. When chicken is cooked through remove crock-pot cover, stir corn starch into chicken and sauce until combined. Let cook until sauce thickens. Serve over rice.

Bacon Ranch Meatloaf in the Slow Cooker

Bacon Ranch Meatloaf in the Slow Cooker 1 1/2 lbs ground beef 1 large egg 3 garlic cloves, minced 1/4 cup milk 1/4 cup ketchup 1/2 cup breadcrumbs 1 tbsp. oil 1/4 cup finely chopped sweet peppers 1 small onion, diced 1 small carrot, finely chopped 1 celery stalk, chopped 3 tsp. powdered ranch seasoning Salt and pepper 7 slices bacon 2 lbs potatoes, chopped very small (optional) Place a large frying pan over medium-high heat. Add oil, and when hot, stir in onion, carrot, peppers, and celery. Cook for 5-7 minutes, stirring frequently, until softened. Combine all ingredients except bacon and potatoes in a large mixing bowl. Mix until JUST combined. Mixing too much will result in tough meat. If using potatoes, add them to the bottom of the slow cooker. Pour meat over top and form into a rectangular shape using your hands. Cover meatloaf with bacon and cook on low for 6-8 hours, or on high for 3-4 hours. Carefully move meatloaf to a baking sheet and broil in oven until desired bacon-crispiness is met!

Baked French Toast

Baked French Toast 1 loaf, unsliced French bread (available at Walmart bakery, can't beat if for $1.00) 1 stick butter, melted 1 C. light brown sugar 5 large eggs 1 1/2 C. whole milk 1 tsp. vanilla extract (almond is also good with this) cinnamon powdered sugar for topping, if desired Combine the melted butter with the brown sugar and spread in the bottom of a 9x13 pan. Slice the bread, about 1" thick and place over the butter mixture. Whisk together the eggs, milk and vanilla. Spoon half of the mixture over the bread and spread around, sprinkle with a little cinnamon. Top this with additional sliced bread and then the remaining egg mixture and then sprinkle with a little more cinnamon. Cover and place in the fridge overnight or at least 6 hours. Remove from the fridge about 30 minutes before baking to come to room temp. Bake in a 350 degree oven for 45 minutes, remove and check to make sure the center is set. Depending on your altitude, it may need a minute or two more. Once done, remove and dust with powdered sugar. Serve with warm syrup.

CHORIZO STUFFED SPAGHETTI SQUASH

CHORIZO STUFFED SPAGHETTI SQUASH Turkey Chorizo: 1 pound lean ground turkey 3/4 teaspoon salt 1 teaspoon garlic powder 1 1/2 teaspoons chili powder 1 teaspoon smoked paprika 1 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon dried Mexican oregano 1/2 teaspoon dried chipotle chili pepper 1/4 teaspoon cinnamon 1/8 teaspoon ground cloves 2 tablespoons cider vinegar Spaghetti Squash: 2 (2 1/2 pound) spaghetti squash, halved and seeded 1 tablespoon olive oil 1/2 cup white onion, finely chopped 1 clove garlic, minced 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon ground cumin 3/4 cup black beans, rinsed and drained 1/2 cup fire-roasted frozen corn 1/4 cup canned mild diced green chilies 1 (14.5 ounce) can Hunt's(R) Fire Roasted Diced Tomatoes, undrained 1 cup shredded queso Chihuahua or Mexican blend cheese 1/4 cup fresh cilantro, chopped Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet. Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm. Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin. Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes. Fluff spaghetti squash strands with a fork, keeping them in the shells. Increase oven temperature to 400 degrees F (200 degrees C). Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

CREAM CHEESE FRUIT SPREAD

CREAM CHEESE FRUIT SPREAD (1-2 servings) Magic Bullet or blender 3 tablespoons cream cheese (I use neufchatel) 4-5 fresh strawberries or whatever berries you’d like! Pulse until mixed, scraping down sides when needed. Done! Spread on whole grain bagels or muffins. DELISH!

PUMPKIN SPICE COFFEE CREAMER

PUMPKIN SPICE COFFEE CREAMER 1c powdered nondairy creamer 4 tsp cinnamon 2 tsp ginger 2 tsp nutmeg 1 tsp cloves 1 tsp allspice Mix all together. Store in airtight container.