STRAWBERRY COBBLER

STRAWBERRY COBBLER 4 Cups Quartered Fresh Strawberries 1/3 Cup Sugar 1/2 Teaspoon Fresh Lemon Juice 1/4 Cup Instant Tapioca TOPPING: 1 Cup All-Purpose Flour 1/4 Cup Sugar 1/4 Cup Brown Sugar Firmly Packed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 6 Tablespoons Cold Unsalted Butter Cut Into Small Pieces 1/4 Cup Boiling Water SUGAR TOPPING: 1 1/2 Tablespoons Sugar Preheat oven to 350 degrees. Spray an 8 X 8 inch baking pan with nonstick baking spray. Rinse the strawberries, let whole berries dry, then slice in half or quarters. In a large mixing bowl, gently fold together cut strawberries, sugar, brown sugar, lemon juice and tapioca. Pour fruit mixture into prepared baking dish. Meanwhile, in a medium bowl,mix together all the topping ingredients, except the butter and boiling water. Add the butter and cut in with a pastry blender or 2 knives until the mixture looks like coarse meal. Pour the boiling water into the boil and stir just until the mixture comes together. Drop the topping dough by the large spoonful evenly over the fruit mixture. Evenly sprinkle the top of the dough with 1 1/2 Tablespoons of sugar. Place the baking pan on a cookie sheet and bake in the preheated oven for about 35 minutes, or until the topping is cooked through and golden and strawberries are tender.

DORITOS TACO SALAD

DORITOS TACO SALAD 1 pound lean ground beef 1 packet (1.25 oz) taco seasoning 2 Romaine lettuce hearts, rinsed then chopped 1 cup black beans, rinsed 1 large tomato, seeded then chopped 1/2 cup shredded cheddar cheese 1 cup nacho cheese Doritos, broke into bite size pieces 1 cup Catalina dressing Brown and crumble ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and water called for on packet. Stir until mixture comes to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let meat cool slightly. In a large salad bowl add chopped lettuce, black beans, tomato and cheese. Add slightly cooled ground beef and gently toss to combine everything. Serve now, or chill in refrigerator until ready to eat. When ready to serve, add Doritos chips and dressing to salad. Toss to coat. Serve.

Apple Pie Coffee Cake

Apple Pie Coffee Cake 1 box yellow cake mix 2 eggs 3 tablespoons softened butter 1/2 cup sour cream (low fat or regular) 1/2 cup evaporated milk 1/2 teaspoon cinnamon or apple pie spice 1 (20-ounce) can apple pie filling 3 tablespoons light brown sugar 1/2 teaspoon cinnamon Spray the insert of a 4-quart slow cooker liberally with cooking spray. Cut a piece of parchment paper to fit the cooker and lay it in the bottom. Using an electric mixer, briefly beat cake mix with the eggs then the butter and the sour cream until smooth. Add the milk gradually and continue to beat for 2-3 minutes on medium high. Stir in spices. Cut or crush apple pie filling to make smaller pieces, stir in the brown sugar and cinnamon. Spoon half the mixture in an even layer on the bottom of the slow cooker and top with half the cake batter. Spoon the remaining apple layer on top and finish with the remaining batter, smoothing it evenly on top. Cover and cook on high for 2 1/2 hours. Remove the insert (if possible) and remove the lid so cake cools for 15 minutes, then invert onto serving platter. Remove the parchment paper and serve the coffee cake while still slightly warm.

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars Crust: 2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar, plus 2 tablespoons, divided 3 large eggs 1 1/2 teaspoons vanilla extract Apples: 3 Granny Smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 Bottle of caramel topping Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Streusel Topping: 1 cup firmly packed brown sugar 1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup (1 stick) butter, softened In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Goulash

Goulash 2 lbs lean ground beef 3 medium yellow onions, chopped 3 cloves garlic, chopped 3 cups water 2(15 oz) cans tomato sauce 3(15 oz) cans diced tomatoes 2 tablespoons Italian seasoning 3 bay leaves 3 tbsp soy sauce In large pot, cook ground beef over medium heat until browned, spoon off any extra grease. Add onion and garlic, saute until transparent. Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes. Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving. seasoning 1 cup kosher salt 1/4 cup fresh ground black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

Fruit Dip

Fruit Dip 1 container (32 Oz. Size) Low-Fat Vanilla Yogurt 1 container (8 Oz. Size) Lite Cool Whip 1 box (3.4 Oz. Size) Dry Vanilla Pudding Mix In a large bowl, mix together vanilla yogurt, Cool Whip, and pudding mix until completely combined and you see no more lumps. The mixture will be a little bit gritty at first because the pudding hasn’t had a chance to dissolve into the yogurt mixture yet. Cover with plastic wrap and allow to chill for about 30 minutes. Serve with your fruit of choice and enjoy! Store in an airtight container in the refrigerator for up to 5 days.

Old Fashioned Butter Cake

Old Fashioned Butter Cake (100 year old recipe ) 2 cups all-purpose flour, sifted 1 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup butter, softened 1 cup milk 1 teaspoon vanilla extract 2 eggs Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside. In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for 2 minutes more. Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely. Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can. "Perfectly Chocolate" Chocolate Frosting 1 stick (1/2 cup) butter or margarine 2/3 cup Hershey's cocoa 3 cups powdered sugar (confectioners' sugar) 1/3 cup milk (plus an additional few drops to make a nice consistency) 1 teaspoon vanilla Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Frost the cake. ENJOY!

Sausage Biscuit & Gravy Hashbrown Casserole

Sausage Biscuit & Gravy Hashbrown Casserole 1 (16 ounce) roll breakfast sausage 1 tablespoon vegetable oil 1 (30 ounce) bag frozen hashbrowns 1 bunch green onions, save a little for garnish Salt & Pepper, to taste 4 cups of your homemade sausage gravy or 1 package of dry gravy mix 1 can (8 biscuits) Grands Homestyle Butter Tastin' biscuits (next time I will use Grands Jr) 1 cup shredded cheese Heat oven to 350° In a skillet, add vegetable oil and get hot. Add hashbrowns and most of the green onions, saving a little for garnish if desired. Cook 10 minutes, stirring occasionally. You just want to brown them somewhat. When finished put them into a seperate bowl. Season with salt & pepper. In the same skillet, add sausage, breaking up in small pieces and brown until done, 145° Remove sausage from skillet with a slotted spoon, onto a paper towel, saving the sausage grease and bits in the skillet for your gravy. Prepare the gravy. Make your own homemade or follow the directions on packet gravy. Here is my homemade gravy recipe and I doubled this for this recipe: 3 tablespoons flour 3/4 cup milk or more if gravy is to thick salt & cracked black pepper to taste Add flour to skillet with sausage drippings and whisk, making a roux. Add the milk, salt, pepper and heat on medium-high whisking constantly 3 minutes or until desired consistency. If it is to thick, add a little more milk. Spray a 9x13 casserole dish and add ½ of the potato mixture. Place biscuits on top and add the rest of the potatoes, sausage and gravy. Top with cheese. Bake 40-45 minutes. Let the casserole rest 10 minutes before serving. It is really hot in the middle. Garnish with green onion.

Easy Chicken Enchiladas

Easy Chicken Enchiladas Ingredients for Enchiladas: 1 bunch chopped green onions 3 cups chopped cooked chicken 1 dozen corn tortillas (slightly warmed and softened before filling) 1 pound Marble Jack cheese, shredded (I grate my own) Ingredients for Sauce: One 15 ounce can of tomato sauce 2 1/2 cups of water plus 1/2 cup cold water (to mix with cornstarch) 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon ground cumin 3 tablespoons chili powder 1/4 teaspoon cayenne powder 4 tablespoons cornstarch Make sauce first. Mix together tomato sauce, water (except 1/2 c. cold water), and all spices in a medium saucepan on medium heat. (I like to use a whisk.) Put 1/2 c. cold water and cornstarch in a glass jar with lid and shake well to blend together. Slowly pour this into sauce and mix it in. While mixture cooks, stir or whisk frequently, until it begin to boil and thicken, about ten minutes. Allow to cool slightly. Preheat oven to 350 degrees F. Pour a cup of the sauce in the bottom of a 9" x 13" baking dish. Tilt dish so sauce covers bottom completely. Pour about 1/2 cup of sauce on a large plate to use for dipping, filling and rolling tortilla on. Begin assembling enchiladas by first dipping tortilla in sauce to coat both sides (yes, this does get messy, but it's fun!), then fill the tortilla in the middle with 1/4 of chicken, sprinkle with cheese and green onions and gently roll up. Place tortilla in baking dish seam side down. You will add more sauce to the plate as needed to coat tortillas. When all tortillas have been filled, ladle more sauce over the top of enchiladas and top with cheese. Sprinkle green onions on top. If I have any diced chicken left, I garnish the top of the enchiladas with it. Cover the enchilada dish with aluminum foil and place in center of oven. Bake for about 20 minutes until cheese is bubbly.

CLEANER

Want Shiny Floors and Stainless Steel Appliances?? Try this recipe... 1 c water, 1 c vinegar, 1c alcohol, 2-3 drops dish washing soap Awesome idea

Banana Delight Cake

Banana Delight Cake 1 box banana cake mix (prepared and baked as per directions in 9 x 13 pan) 2 packages INSTANT banana pudding 1 container Cool Whip type topping 10-12 Nilla wafers (crushed) Prepare cake as per directions - let cool and poke some holes in it (I used opposite end of wooden spoon) Prepare INSTANT pudding per directions (4 cups of low fat milk) Pour pudding on cake - let chill Spread container of Cool Whip type topping on top of chilled pudding Finish with crushed Nilla wafer cookies I let it chill again after that

Easiest Chicken Dinner Ever

Easiest Chicken Dinner Ever 1 lb chicken tenders, raw 1 (16 ounce) can chicken broth 1 (10 ounce) can rotel 1 cup white rice, uncooked 1 cup shredded cheddar cheese garlic powder salt & pepper Using a large, deep skillet with a cover pour can of chicken broth and can of rotel into skillet. Stir in cup of rice. Lay chicken tenders on top of rice and sprinkle with garlic, salt and pepper. Go easy on the pepper if you don't like it too hot because the Rotel has a little kick to it. Cover and cook over medium high heat for 20 minutes or until chicken is opaque. Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly. Serve with a nice salad.

SPICY ROAST CHICKEN

SPICY ROAST CHICKEN 1 (3 pound) whole chicken 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Preheat oven to 450 degrees F (230 degrees C). Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Easy Dinner Rolls

Easy Dinner Rolls SERVINGS 12 3 cups bread flour 3 tablespoons white sugar 1 teaspoon salt 1⁄4 cup powdered milk 1 cup water (110 degrees F/45 degrees C) 2 tablespoons butter, softened 1 (1/4 ounce) package active dry yeast 1 egg white 2 tablespoons water Bread Machine Place ingredients in order of your machine manufacturer's direction, and run dough cycle. Once complete, remove and punch down on a lightly floured surface. Divide dough into 12 equal parts, form into rounds and place on greased baking sheet. Cover with a damp towel and let rise 45 minutes to an hour. Beat egg white and water, brush on rolls, bake at 350° for approximately 15 minutes till golden brown. Serve with honey butter if desired.

Very Berry Sugar Cookie Cobbler

Very Berry Sugar Cookie Cobbler 2 (12 ounce) bags frozen mixed berries, thawed 1 (21 ounce) cans apple pie filling 1/3 cup sugar 1 1/2 teaspoons cinnamon 1 (18 ounce) packages prepared cookie dough Preheat oven to 350°. In large bowl, mix berries, pie filling, sugar and cinnamon. Transfer fruit mixture to 9 x 13 baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.

Cinnamon Cookies

Cinnamon Cookies 2 ¾ cups flour 2 large eggs 2 teaspoons cinnamon 1 stick (8 tablespoons) unsalted butter, room temperature 1 ½ cups sugar + 2 tablespoons, divided ½ cup shortening (or unsalted butter) ½ teaspoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda 1 teaspoon vanilla extract Preheat oven to 400°F. Line a baking sheet with parchment paper. Beat butter, eggs, shortening, vanilla, and 1 ½ cups sugar at medium speed until creamy. Combine flour, baking soda, salt, and cream of tartar. Sift into butter mixture and mix to combine. In a separate bowl, stir together cinnamon and 2 tablespoons of sugar. Scoop 1 tablespoonful of dough and roll into a ball. Toss in cinnamon sugar mixture and place on baking sheet. Bake for 8-10 minutes. Cool completely before serving.

Strawberry Swirl Pie

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

Marinated Veggie Crunch

Marinated Veggie Crunch 1/4 cup apple cider vinegar 2 tablespoons olive oil ( or veg oil) 1 teaspoon onion salt 1/2 teaspoon cayenne pepper 1 cup cauliflower floret, bite size 1 cup broccoli floret, bite size 1 cup sliced celery heart 1/2 cup thinly sliced carrot 1/2 cup peeled thinly sliced cucumber 1/4 cup mixed sweet pepper, cut in strips 1/4 cup red onion ring (optional) 1/4 cup sliced water chestnuts (optional) 8 -10 cherry tomatoes Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed. Combine all veggies in a large bowl. Pour oil mixture over veggies, toss till well coated. Cover and refrigerate at least 3 hours or up to 3 days. Toss lightly once in a while.

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki 1 lbs chicken, diced 1 cup chicken broth ½ cup teriyaki sauce ⅓ cup brown sugar 3 garlic cloves, minced Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl. Add chicken to sauce, and toss to combine. Pour chicken mixture into crock-pot. Cook on low 4-6 hours, or until chicken is cooked through. Serve over hot cooked rice and spoon extra sauce if desired.

Fruit Salad

Fruit Salad 1 can(s) fruit cocktail drained (we like chunky tropical) drained, 15 oz. 1 can(s) crushed pineapple (small can, 8 oz.) 1 can(s) cherry pie filling, 21 oz. 2 bananas sliced 1 can(s) sweetened condensed milk, 14 oz. 8 oz sour cream 1 pkg Cool Whip, 8 oz. (thawed) Mix together Cool Whip, sweetened condensed milk and sour cream. Add the fruit cocktail, pineapple, cherry pie filling and bananas. Cover and refrigerate for at least four hours. Serve.

Butterfinger Delight

Butterfinger Delight 2 1⁄2 cups crushed graham crackers 1⁄2 cup butter (Melted) 2 (3 1/2 ounce) packages instant chocolate pudding mix 2 cups cold milk 1 quart chocolate ice cream 17 ounces butterfinger candy bars (Crushed) 1 (8 ounce) container Cool Whip Topping Mix 2 Cups Crushed Graham Cracker and melted Butter. Press into a 9 x 13 pan. Freeze. Mix Pudding and Milk, blend in softened Ice Cream. Pour into pan and freeze until set. Spread with whipped topping. Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip. Freeze.

Bacon Stuffed French Toast

Bacon Stuffed French Toast 4 ounces cream cheese, softened 1/3 cup packed brown sugar 8 slices white bread, preferably stale 8 slices bacon, cooked 4 eggs 1/2 cup milk 1 teaspoon vanilla extract 4 teaspoons butter vegetable oil In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mxiture Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four. In a shallow bowl, whisk together eggs, milk, and vanilla extract. Dip each French toast "sandwich" in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won't really cook. Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown. Cut each piece in half and serve with maple syrup.

Peanut Butter Cup French Toast

Peanut Butter Cup French Toast 4 slices bread 1/2 cup marshmallow fluff 8 Reese's Peanut Butter Cups 2 eggs 2 tbsp cream Preheat large frying pan over medium heat. Spread all 4 slices of bread with marshmallow fluff. Place 4 peanut butter cups on top of the marshmallow on each of two of the slices. Place the remaining two slices marshmallow side down over the peanut butter cups to form two sandwiches. In an 8-inch square dish beat together the eggs and cream. Dip the sandwiches in the egg mixture making sure to coat both sides. Grease the frying pan with non-stick cooking spray and place the sandwiches in the pan to cook. Allow the sandwiches to cook for a couple of minutes until the bottoms are golden brown and then flip to cook the other side. Once both sides are golden brown remove from pan and serve with the syrup of your choice.

CRAZY GOOD CASSEROLE

CRAZY GOOD CASSEROLE 4-5 boneless, skinless chicken breasts 6 strips of quality bacon 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder salt and pepper to taste Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use. In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking prepare pasta according to directions. Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Wheat & Honey Biscuits

Wheat & Honey Biscuits 1 cup all-purpose flour, plus more for dusting 1 cup whole-wheat flour 1½ Tablespoons baking powder 6 Tablespoons very cold salted butter * ¼ teaspoon salt -ONLY if using unsalted butter ¾ cups milk 2 Tablespoons honey (optional) additional milk for brushing the tops Preheat the oven to 425 F. In a bowl add the all-purpose flour, whole wheat flour and baking powder. Stir. Using a cheese grater, shred the butter and add the shreds into the bowl. You can use cold butter from the fridge or freeze your butter first. Using your hands, mix the butter into the flour mixture until it’s crumbly and evenly combined. Form a well in the middle of the dry ingredients and add the milk and honey. Stir the flour mixture into the milk until a dough forms. Don’t over-mix. Sprinkle some flour on your counter and hand knead the dough. Add additional flour until the dough is no longer “sticky”. Roll dough with a rolling pin to about an inch thick. Then cut the dough with 2-inch biscuit cutter (or the top of a large glass). After the 4th biscuit you might need to re-shape and roll your dough but this recipe will yield 6 large biscuits. Line your baking sheet with parchment paper. Line up the six biscuits evenly spaced on the baking sheet. Brush the tops with milk and bake 13-15 minutes until a light golden brown.

Pineapple Delight Dessert

Pineapple Delight Dessert 1 14oz. can crushed pineapple 1/2 cup butter or margarine, softened 2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1 egg 1 tsp. vanilla 2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip) 1 and 1/2 cups icing sugar Preheat the oven to 325 degrees F and place rack in the centre of the oven. In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack. In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack. Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling. Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

Shrimp Salad

Shrimp Salad 2 cucumbers - diced small 2 Roma tomatoes -diced small 1 red onion - diced small 1 stalk of celery - diced small 1 lb of shrimp - boiled, cooled and (yep you guessed it) diced small 1 Serrano or Jalapeno pepper - diced REALLY small (omit if you do not like spicy) 1 half a bunch of Cilantro chopped l 2 limes (zest and juice) - hint, microwave the limes for 10 - 15 seconds to get all of the juice Salt & Pepper Combine all in a large bowl and let rest in the fridge until ready to eat.

Hotdog Casserole

Hotdog Casserole 4 bun length hotdogs 2 hotdog buns 1/4 C. chopped onion 10 oz. ban hotdog chili sauce (I prefer no beans) 1 1/2 T. ketchup 1 T. yellow mustard 3 good handfuls of seasoned French fries 1 C. shredded cheddar cheese Lightly spray a 9x5" baking dish with cooking spray. Tear apart the hotdog buns into 1" pieces and place in the bottom of the dish. Place in the oven and preheat to 350 degrees (This will toast up the buns a little). Remove from oven when it has preheated. Cut the hotdogs in bite size pieces and place on top of the buns. Mix together the chili sauce, onions, ketchup and mustard and pour over the hotdogs, spreading the mixture around. In a skillet with 1 T. vegetable oil heated over medium high heat, fry the French fries, tossing them around in the pan, just to get a little color and crunch to them, about 5 minutes. Remove the French fries and drain on a paper towel lined plate. Sprinkle half of the cheese on top of the chili, top the cheese with a layer of the French fries and place in the oven. Bake for 20 minutes, remove from oven and top the French fries with the remaining cheese. Return to the oven for 5-6 minutes or until cheese has melted. I served mine with coleslaw.

Roasted Green Beans with Mushrooms

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work) 1 lb. fresh green beans, preferably thin French style beans 1 1/2 T olive oil 1 T balsamic vinegar salt and fresh ground black pepper to taste 2 T finely grated parmesan cheese Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick. Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

FRIED LEMON PEPPER PORK CHOPS

FRIED LEMON PEPPER PORK CHOPS 2 cups lemon pepper Japanese bread crumbs (panko) 3 cups all purpose flour 2 cup buttermilk 3 whole eggs Combine eggs and milk Season pork chops with salt and pepper Bread pork chops Flour Egg/milk mixture Bread crumbs Then fry in vegetable oil until brown They will be crispy on the outside and tender and juicy in the inside

FRIED PORK CHOPS

FRIED PORK CHOPS Season pork chops with salt and pepper Bread with flour/ egg milk/ flour Then oil Fry until golden brown

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

FRESH FRUIT BOWL

FRESH FRUIT BOWL 8 to 10 cups fresh melon cubes 1 to 2 tablespoons white corn syrup 1 pint fresh strawberries, halved 2 cups fresh pineapple chunks 2 oranges, sectioned In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired. Yield: 16 servings.

Lemon Cheesecake

1959 “Busy-Day” Lemon Cheesecake 1 large (8 oz) package cream cheese 2 cups whole milk 1 package Jell-O Lemon Instant Pudding 1 8-inch graham cracker crust Soften cream cheese, blend with 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. (Do not overbeat.) Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour.

Apple Pecan Crisp

Apple Pecan Crisp 1 Cup Chopped Pecan 1 cup brown sugar 1 cup rolled oats 1 cup all-purpose flour 1/2 cup butter, melted 4 cups apples - peeled, cored and chopped 2 teaspoons ground cinnamon Drizzle a little caramel syrup on top. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 8-inch round pans. In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Do this in each pan-->Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture. Then top each pie with chopped pecans. Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Don't forget to drizzle the caramel on top when its done.

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 wish) and ice.

Apple Pie Bubble Up

Apple Pie Bubble Up 21 oz. can apple pie filling 1/4 tsp. cinnamon 6 flaky jumbo butter flavored refrigerated biscuits 1 T. brown sugar Place the pie filling in a mixing bowl. Use a fork and knife and cut up the apples into bite size pieces. Stir in the cinnamon. Take each biscuit and cut into 4 pieces and stir into the apples to coat with the filling. Pour into a lightly greased 8x8 baking dish and sprinkle the brown sugar on top. Bake in a 350 degree oven for 30-35 minutes.

Slow Cooker Pork Chops & Rice

Slow Cooker Pork Chops & Rice 1 tsp extra virgin olive oil 1 lb boneless center cut pork chops 2 tsp salt 2 tsp pepper 2 tsp garlic powder 1 tsp chili powder 1 1/2 cups brown rice 3 cups chicken stock, divided 1 french option soup mix packet Heat oil in a large skillet over medium heat Season pork chops with salt, pepper, garlic powder & chili powder on both sides Sear the pork chops in the hot pan on each side until nicely browned, about 3-4 minutes per side Add rice into the slow cooker In a bowl or large measuring cup combine chicken stock and french onion soup packet until well combined Pour half of the mixture over the rice and stir to combine Place seared pork chops over rice Pour remaining soup mix over pork chops Cook on low for 5-6 hours or on high for 2-3 hours, or until pork is tender and most of the liquid is gone Serve with fresh parsley

Chicken Fajita Soup

Chicken Fajita Soup 1 lb boneless, skinless chicken breast 30 oz canned black beans, rinsed and drained 10 oz frozen corn 1 cup salsa verde 1 tbsp. cumin 1 tsp pepper 1 tsp chili powder 3 cups no fat chicken stock 4 corn tortillas, torn into small pieces 1 cup reduced fat Mexican blend cheese Optional Toppings Sour Cream Fresh Cilantro Avocado Cheese Tortilla chips Place chicken breast in a large slow cooker In a large bowl combine black beans, corn, salsa, cumin, pepper, chili powder, chicken stock & tortillas Pour beans mixture over chicken Cook on low for 6-7 hours, or high for 3-4 hours Remove chicken and shred Add in cheese and stir to combine Add chicken back in and let cook for another 20-30 minutes and then serve Top with any additional toppings you prefer

Mexican Chicken Spaghetti

Mexican Chicken Spaghetti 1 lb boneless, skinless chicken breasts 1 lb velveeta cheese, regular or mexican 1 can(s) rotel tomatoes, regular or hot 1 lb spaghetti pasta 1 stick butter 1 can(s) cream of chicken soup, undiluted 1 can(s) cream of mushroom soup, undiluted 1 medium onion, chopped 1 bell pepper, red or green, chopped salt and pepper to taste Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse. Melt the butter in that same (empty) pot and saute the onion and bell pepper. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together. Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching. SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

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 13×9-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.

GRILLED STUFFED PORK CHOPS

GRILLED STUFFED PORK CHOPS 1 box Stove Top cornbread stuffing 6-8 pork chops (1 inch thick) 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/2 cup prepared zesty Italian salad dressing In medium bowl, mix stuffing with water listed on box. Let sit for 5 minutes, fluff with fork. In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with stuffing; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. **you can also stuff the raw chops and cook entirely on the grill

Bacon Cheddar Patty Cakes

Bacon Cheddar Patty Cakes with leftover mashed potatoes 3 slices bacon 4 cups cold leftover mashed potatoes 2 eggs 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup shredded Cheddar cheese Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side

Southern Salmon Patties

Southern Salmon Patties 3 cans salmon drained (remove bones and skin) 2 eggs 1/4 cup panko or any fine bread crumbs 1/4 cup flour on outside of patties 1/3 cup of vegetable or canola oil Salt & Pepper Heat oil in saute pan on medium heat. I test the oil by dropping a drip of water. If it sizzles, the oil is ready. Combine salmon, eggs and 1/4 cup breading,. Wash hands and dry and then dip hands in the breading to help mold the patties to prevent mixture from sticking to your hands . This mix will make 8 patties. Once molded dip both sides in the House Autry dry mix. Mold and lay in the oil. Brown on each side til golden brown. Remove from pan and place on paper towels. Sprinkle a little salt & pepper on each.

Amish Chicken

Amish Chicken (it makes its own gravy while baking) 6 -8 chicken pieces, cleaned 1 cup flour 2 teaspoons garlic powder 1 tablespoon salt 1 teaspoon pepper 2 teaspoons paprika 1 1/2 cups heavy whipping cream 1 1/2 cups water Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.

Bacon N Ranch Dip

Bacon N Ranch Dip 2 cups ranch dressing (any you prefer) 1 cup sour cream 1/2 cup grated parmesan cheese 1/4 cup sliced green onion 1 (3 ounce) package bacon, pieces Mix all ingredients in bowl & cover. Refrigerate at least 1 hour. (It tastes better the longer it sets.).

Crock Pot Sweet Garlic Chicken

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

Creamy Lemony Shrimp Pasta

Creamy Lemony Shrimp Pasta 1/2 lb. peeled and deveined shrimp 1 serving angel hair or fettucine pasta juice of 1 1/2 lemons zest of 1/2 lemon 2 cloves garlic, minced 1 tbsp butter dried oregano flakes (to taste) heavy cream (to taste) fresh ground black pepper (to taste) Cook pasta per instructions on the box. While pasta water is boiling, in a large pan, melt butter over medium heat. Add garlic and saute until lightly browned. Add shrimp, and cook 1-2 minutes. Add lemon juice, lemon zest, and oregano. Cook for addition 2-3 minutes (until shrimp turn pink), and then lower heat and gently stir in desired amount of cream. Add black pepper and additional oregano to taste. Remove sauce from heat and add cooked/drained pasta noodles to pan. Stir until combined and serve.

Cheesy Salsa Meatloaf

Cheesy Salsa Meatloaf 1 lb. lean ground beef 1/2 cup finely chopped onions 1 egg 12 Saltine Crackers, finely crushed (about 1/2 cup) 1-1/2 cups Mexican Style Finely Shredded Four Cheese, divided 1 cup Thick & Chunky Salsa, divided HEAT oven to 400ºF. MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa. PRESS into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet. BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.

Crunchy Taco Salad

Crunchy Taco Salad 1 lb lean (at least 80%) ground beef 1 package Old El Paso® taco seasoning mix 1 head iceberg lettuce, broken into small pieces 2 medium tomatoes, chopped 1/2 cup sliced ripe olives 4 medium green onions, sliced (1/4 cup) 2 cups shredded Cheddar cheese (8 oz) 1/2 cup Italian dressing 1 bag roasted veggie zesty Cheddar tortilla chips, coarsely crushed In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package. In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix. Just before serving, add dressing and chips; toss.

Banana Split Fluff Salad

Banana Split Fluff Salad 1 – 3.4 ounce box instant banana pudding 1 – 20 ounce can crushed pineapple (do not drain) 1 – 8 ounce container Cool Whip 1 cup mini marshmallows 1/2 cup finely chopped walnuts + 2 Tablespoons for garnish 1/2 cup mini chocolate chips 2 ripe bananas, sliced 1 – 10 ounce jar maraschino cherries, halved Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries. Refrigerate at least 1 hour to chill. Makes about 8 cups salad.

‎Basic Taco Bake

‎Basic Taco Bake 1 lb lean ground beef 1 (8 ounce) cans refried beans 4 flour tortillas 1 ounce taco bell taco seasoning 3/4 cup water 1 (8 ounce) packages low fat Mexican blend cheese sour cream (optional) brown ground beef until fully cooked, drain. Heat refried beans. Add the seasonings and water, bring to a boil, then simmer 6-10 minutes, until most of the liquid has evaporated. Preheat oven.to 350* F. Assembly time. First in a round cake pan, spray with nonstick spray. Then put down a tortilla, then add meat, beans and cheese and spread evenly. Then put another tortilla and do the same thing again. (2 times). now you are on you last tortilla, put on top and add meat and cheese . (be genorous with cheese). bake for 20-25 minute Add sour cream to top and serve.(optional)

Chicken n' Dumplins

Chicken n' Dumplins 2 cups Flour ½ teaspoons Baking Powder 1 pinch Salt 2 Tablespoons Butter 1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed) 2 quarts Chicken Broth 3 cups Cooked Chicken In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done

Heaven in a Crockpot

Heaven in a Crockpot 1 box Betty Crocker fudge brownie mix 1/2 cup butter, melted. 4 eggs 1 pouch Betty Crocker chocolate chip cookie mix Mix it all together. Cook about 3 hours on low

Cherry Pie Filling Bread

Cherry Pie Filling Bread 1 1/2 cups oil 3 eggs 1 teaspoon vanilla extract 3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 (20 ounce) cans cherry pie filling 1 1/2 cups chopped pecans Beat together oil, eggs and vanilla. Sift dry ingredients together and add to egg mixture. Stir in cherry pie filling and nuts by hand. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 minutes to 1 hour. This bread is out of this world delicious. Wonderful served with with cream cheese. Note: You can adapt this recipe to your liking and use other pie filling, moist and delicious

Fruit Salad

Fruit Salad Mandarin oranges, drained 2 (8 ounce) cans Pineapple tidbits, drained 1 (16 ounce) can Miniature marshmallows 1 (12 ounce) bag Sour cream, container 16 ounces Maraschino cherries, sliced and drained (optional) 1 (6 ounce) can Shredded coconut (optional) to taste Bananas, 3 sliced (optional) Mix salad and Put in bowl with lid, put in fridge 24 hours or more

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta 8 ounces uncooked tube pasta or 8 ounces spiral shaped pasta 1 lb ground beef 6 slices bacon, diced 1 (10 3/4 ounce) can condensed tomato soup, undiluted 1 cup shredded cheddar cheese Cook pasta according to directions on package. In a skillet, cook ground beef over medium heat until no longer pink, drain and set aside. In same skillet, cooked diced bacon until crisp, drain and discard drippings. To skillet, add pasta, ground beef, bacon, and soup.Heat through. Sprinkle with cheese, cover and cook until the cheese is melted. Serve.

Chocolate ooey gooey cake

Chocolate ooey gooey cake 2 sticks butter, melted 1 package chocolate cake mix 3 eggs (one egg for bottom cake layer THEN two eggs for filling layer) 1 (8-ounce) package cream cheese, softened 1/4 cup cocoa powder 16 ounces confectioners sugar 1 teaspoon vanilla extract Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3inch round cake pan OR 9x13 dish. (I have heard a bundt works as well!) Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended. Pat the mixture into prepared pan and set aside. In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9x13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Brownie Frosting

Brownie Frosting 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 3 tablespoons whole milk (or heavy cream) 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners sugar In a stand mixer with the whisk attachment (a hand mixer works excellent here), combine room temperature butter, cocoa, honey, vanilla and sugar. Turn mixer on low and let it combine ingredients for about 30 seconds. Slowly add milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more, it can vary from season to season and kitchen to kitchen. Spread over warm brownies.

Cheesecake Crescent Rolls

Cheesecake Crescent Rolls 2 cans of Pillsbury Crescent rolls 2 (8oz each) package cream cheese, softened 1 1/2 tsp vanilla 1/4 cup butter, melted cinnamon sugar Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE 3-4 cups diced cooked chicken 1 pound sausage 1 stalk celery, chopped fine 1 tablespoon onion, chopped 1/2 pound mushrooms, sliced 8 ounces cream cheese, softened 16 ounce bag frozen cauliflower, cooked well and drained 8 ounces cheddar cheese, shredded Salt 1/2 teaspoon pepper Paprika, optional Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9×13″ baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned.

Country Farm Chicken Casserole

Country Farm Chicken Casserole 2 large chicken breasts 1 medium vidalia onion (Sweet) 5 slices bacon 2 large potatoes 1/2 cup canned mushroom (1 Cup Fresh) 1 (10 3/4 ounce) cream of chicken soup 3/4 cup chicken broth 1 tablespoon melted butter salt pepper garlic powder Preheat oven to 425 degrees. Cook the bacon; crumble and set aside; reserve bacon grease. Peel and cube the potatoes; fry potatoes in bacon grease. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease. Fry the mushrooms in the bacon grease. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). After the chicken is cooked, cut into cubes. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. Bake for 30 minutes covered with foil. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.

Green Beans, Chicken & Potatoes

Green Beans, Chicken & Potatoes 4 medium potatoes, cut 2 c. green beans, cut 1 lb chicken breasts 1/2 c. butter 1 package Italian dressing mix Line one side of the pan with green beans. Cut potatoes up. Line opposite side of pan with the potatoes. Line the chicken breasts down the middle of the baking dish. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil. Bake at 350 degrees for 1 hr.

Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Meatloaf 4 slices bacon 1 1/2 lbs lean ground chuck or 1 1/2 lbs ground round 1 cup firm fresh white breadcrumbs 1 cup coarsely shredded sharp cheddar cheese 1 large sweet onion, chopped (vidalia) 2 tablespoons mayonnaise 2 tablespoons sweet pickle relish 2 teaspoons dry mustard 3/4 teaspoon salt 1/2 teaspoon ground pepper 1 egg 1/4 cup ketchup Preheat the oven to 350. In medium skillet,cook bacon over medium heat until it is limp& some fat is rendered,3-4 minutes. Remove bacon from the skillet and reserve it,set aside. In large mixing bowl,use your hands to gently but thoroughly mix together: meat,bread crumbs,1/2 cup cheese,onion,mayo,relish,mustard¸å pepper and egg. Pat mixture into a shallow 2-quart baking pan. Spread top of the loaf with the ketchup then lay bacon strips over the ketchup. Bake until loaf is firm& the bacon is crisp,45 to 50 minutes. Sprinkling top with remaining 1/2 cup cheese to melt during last 5-10 minutes of baking (Internal temperature should be 155). Let meatloaf stand in the baking dish for 10 minutes,then cut into squares to serve.

Cheesy Broccoli Patties

Cheesy Broccoli Patties 2 cups (16 ounces) fresh or frozen broccoli (if using frozen, thaw it, make sure it is drained well), chopped very small - if you have large chunks, it won't hold together into a patty! 1.5 to 2 cups grated Monterey Jack Cheese, grated (if you like lots of cheese, do the full 2 cups but add an extra egg!) 4 eggs + 2 egg whites 1 cup of Italian seasoned bread crumbs, partially crushed 1 teaspoon smoked Paprika 2 cloves garlic, minced very fine *optional - sea salt & freshly ground pepper, to taste Preheat oven to 375F. Thoroughly combine all ingredients in a large bowl. Use your hands to form small patties and place each one on a parchment lined baking sheet. Bake for 15 minutes, then flip them over and continue to bake for another 10 minutes. Serve warm or allow to cool and dip them in ranch dressing

Creamy, Cheesy Pasta Salad

Creamy, Cheesy Pasta Salad 1 (8 ounce) package elbow macaroni, cooked according to package directions and drained 3 dill pickles, finely chopped 3 hard-boiled eggs, finely chopped 2 cups frozen peas, thawed 3 celery ribs, sliced thinly 1/2 medium onion, finely chopped 8 ounces sharp cheddar cheese, diced into 1/4 inch cubes For the Dressing 1 cup mayonnaise (can use low-fat Hellmann's or Kraft) 1/2 cup milk 1/4 cup sugar or 1/4 cup Splenda sugar substitute 1/4 cup cider vinegar salt and pepper Gently toss all the salad ingredients together in a large bowl. Set aside. For the dressing, combine the mayonnaise and milk. Then add the sugar and vinegar. Stir well, and season with salt and pepper to taste. Pour the dressing over the salad, and toss gently to combine. Refrigerate at least 2 hours Overnight is even better.

PINEAPPLE CHEESE BALL

PINEAPPLE CHEESE BALL 1-1/2 packages (12 oz) cream cheese 1 small can crushed pineapple (well drained) 2-3 TBS. powdered sugar 2 TBS. green onion chopped ham (optional-to taste, approximately 2-3 Tbsp. ) chopped pecans (about 1 cup worth) Combine all ingredients together.Mash into a ball and chill.Roll in crushed pecans. Refrigerate until served.Serve with crackers.

Skillet Pasta & Beef Dinner

Skillet Pasta & Beef Dinner What you'll need 1 pound ground beef 1 jar pasta sauce 8 ounces uncooked rotini pasta 1 cup shredded mozzarella cheese (about 4 oz.) Brown ground beef in 12-inch skillet; drain. Stir in pasta sauce and 2 cups of water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 14 minutes or until rotini is tender. Remove from heat, then sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.

BANANA DROP COOKIE

BANANA DROP COOKIES 1¼ cups sugar 2/3 cup butter 1 teaspoon vanilla 1 cup banana; mashed well 2 Eggs, beaten 2¼ cup flour 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1/2 teaspoon cinnamon For topping (optional) 1/4 Cup sugar 1 teaspoon cinnamon In small bowl, combine flour, baking powder, baking soda, and salt and 1/2 teaspoon of cinnamon. Cream sugar, butter, and vanilla until light and fluffy. Add eggs and beat well. Stir in banana. Slowly mix dry ingredients into wet. Chill 30 minutes in refrigerator. Preheat oven to 400. Drop teaspoon sized balls of dough two inches apart on greased cookie sheets. Sprinkle with cinnamon/sugar mixture; if desired. Bake 8-10 minutes or until browned. Cool 2 minutes, then transfer to racks

CREAM CHEESE LEMONADE PIE

CREAM CHEESE LEMONADE PIE For the Creamy Pie 1 5 oz can Evaporated milk 1 3.4oz box of instant lemon pudding mix, one small box 2 8oz packages of cream cheese ¾ cup frozen lemonade concentrate For the Pie Crust 2½ cup graham cracker crumbs ⅓ cup sugar ⅔ cup butter, melted Or you can use 1 graham cracker crust, 9 inch Preheat over to 350° For the Pie Crust In a medium mixing bowl, combined all ingredients and whisk together until well combined. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool. For the Creamy Pie In a small mixing bowl, combined evaporated milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust. Cover and refrigerate for at least 4 hours.

Hawaiian cheesecake bars

Hawaiian cheesecake bars 2 cups flour 1 cup sugar 1 cup butter 16 ounces cream cheese 4 TBS sugar 4 TBS milk 2 eggs 2 tsp vanilla 16 ounces crushed pineapple, drained 2 cups flaked coconut 2 TBS melted butter Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly. NOW: Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

Peanut Butter Fudge Cake

Peanut Butter Fudge Cake For the cake: 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 cup unsalted butter 1/4 cup unsweetened cocoa powder 1 cup water 1/2 cup buttermilk 2 large eggs, lightly beaten 1 teaspoon vanilla extract 16 ounces (about 1 & 1/2 cups) creamy peanut butter For the icing: 1/2 cup unsalted butter 1/3 cup buttermilk 1/4 cup unsweetened cocoa powder 16 ounces confectioners’ sugar, sifted 1 teaspoon vanilla extract Preheat oven to 350°. Grease and flour a 9” x 13” baking pan. Whisk together flour, sugar, and baking soda in a large bowl. Set aside. Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils. Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla. Transfer batter to prepared pan and spread evenly. Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean. Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely. To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla. Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

BROWNIE REFRIGERATOR CAKE

BROWNIE REFRIGERATOR CAKE 1 box brownie mix 1 extra large egg 1 (8 oz.) package cream cheese, softened 1 cup powdered sugar 2 (8 oz.) containers whipped topping 1 (3 oz.) package instant chocolate pudding 1 (3 oz.) package instant vanilla pudding 3 1/2 cups milk 1 Hershey candy bar or chocolate syrup Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve

Chile Rellenos Casserole

Chile Rellenos Casserole 2-4 servings 1/2 lb. beef 1/4 onion (chopped) 1 10 oz. can whole green chilies 1 1/2 cups cheddar cheese 2 eggs 3/4 cups milk 1/8 cup flour 1 tsp cumin 1/2 tsp salt 1/2 tsp pepper Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later). Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes. Serve right away while everything is hot and cheese is melted.

Peppered Steak and Rice

Peppered Steak and Rice 2 packages Skirt Steak 1 1/2 cup White Rice 2 Bell Peppers 1 cup Brown Gravy ground black pepper Seasoning Salt 2 tsp Butter I used regular long grain white rice, so I started that first. (If you’re using minute rice you can make it last.) But combine rice, butter, and salt in a pot and bring to a boil. Then remove from heat. (Hopefully you know how to make rice by now) Put 1 teaspoon of butter in a skillet and watch it melt Pop the skirt steak in the skillet. One at a time unless you have a big enough skillet to cook both. Season the steak with ground black pepper. Cut the Bell Peppers into strips. I used 3 peppers of different colors for aesthetic reasons. Don’t get distracted and forget about your steak

HAMBURGER MUSHROOM BAKE

HAMBURGER MUSHROOM BAKE 1 lb lean ground beef 1 tsp salt 1/2 tsp black pepper 6 oz cream cheese 3 eggs 1 lb mushrooms 2 tbsp butter 1 tsp seasoning salt 1 tsp dried parsley 1/4 tsp black pepper Grated cheese (optional) Preheat oven to 350°F (180°C). In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper. If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool. In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down. In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. If desired, sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

CAJUN SHRIMP IN FOIL

CAJUN SHRIMP IN FOIL 1 tablespoon Cajun or Creole seasoning 24 (1 pound) cleaned large shrimp 3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced 1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds 1 large red bell pepper, seeded and cut into thin strips 1 1/2 cups corn kernels 1/4 cup chopped fresh Italian parsley leaves 1/4 cup chopped fresh basil leaves 1/4 cup dry white wine, such as Pinot Grigio 2 tbsp olive oil In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat. Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface. Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil. Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.

HOT FUDGE PIE

HOT FUDGE PIE 1 stick butter, softened 1 c sugar 2 eggs 1 tsp vanilla 3 Tbsp cocoa powder 1 tsp salt 1/2 c all purpose flour Preheat oven to 350 degrees. Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set. Hand mix to make it gooey, because if you use a mixer, it will have more of a brownie or cake texture, rather than “gooey”.

Love Grand's Biscuits

Love Grand's Biscuits? Can't buy them locally? MAKE them yourself 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon white sugar 1/3 cup shortening 1 cup milk Preheat oven to 425 degrees F (220 degrees C). Whisk flour, baking powder, salt, and sugar in a bowl. Cut in the shortening until it resembles coarse meal. Slowly stir in milk until dough pulls away from the side of the bowl. Knead 15 to 20 times on a floured surface. Roll or pat to 1 inch thick. Cut biscuits. Repeat until all dough is used. Place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes or until edges begin to brown. This recipe makes 6 biscuits!

Left over mashed taters?

Left over mashed taters? 2 eggs 1/3 cup sour cream, plus more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Preheat oven to 200 degrees Grease 8 - 9 of the wells of a cupcake pan with olive oil or any other healthy oil of your choice. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well. Spoon them into the pan filling the cups just to the top or a little below. Bake for 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

Ravioli Lasagna

Ravioli Lasagna Serves 6 1 lbs lean Italian sausage 2 (24 oz) jars of pasta sauce 1 tbsp dried basil 1 tbsp pepper 9 oz 4 Cheese Ravioli (I used the package I found in the refrigerated section) 2 (24 oz) jars of pasta sauce 1/2 cup fancy shredded Italian blend cheese 1/2 cup mozzarella cheese Optional toppings Fresh chopped parsley Additional shredded cheese Preheat oven to 350 Spray a casserole dish with nonstick spray, set aside In a medium skillet cook sausage over medium heat, making sure to remove sausage from the casings, breaking it up as it browns Once sausage is cooked through drain and return to the same skillet Stir in pasta sauce, basil & pepper, heating for 5 minutes Spoon 1/3 of the sauce into the bottom of the casserole dish into the bottom of the casserole dish Layer 1/2 of the ravioli onto the sauce in a single layer Sprinkle with 1/4 cup of the italian cheese blend Spoon next 1/3 of sauce over cheese to just cover ravioli and cheese Place remaining ravioli over sauce and then sprinkle with cheese Spoon remaining sauce over the top and top with mozzarella cheese Cover with foil and bake for 20 minutes Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and sauce is bubbly Let sit for 5 minutes before serving Top with any additional toppings you prefer

SNICKERS CARAMEL APPLE SALAD

SNICKERS CARAMEL APPLE SALAD 6 regular size Snickers Candy Bar 6 apples (I used Red Delicious... Granny Smith would also be great) 1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare 1/2 cup milk 1 (12 oz.) tub cool whip 1/2 cup caramel ice cream topping Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined. Chop up apples and Snickers. Stir chopped apples and Snickers into pudding mixture. Place in a large bowl and drizzle with caramel ice cream topping. Chill for at least 1 hour before serving.

Taco Casserole

Taco Casserole 1 (7oz.) bag Nacho Cheese Doritos, crushed 1 lb. hamburger, browned & drained 1 pkg. taco seasoning, mixed according to directions 1 (8 oz.) pkg. shredded Cheddar cheese 1 (8 oz.) pkg. shredded Mozzarella cheese Shredded Lettuce Diced tomatoes (1-2) Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, and remaining cheese. Bake at 350 degrees for 15 minutes. Remove from oven and top with lettuce & diced tomatoes. Optional: a dollop of sour cream.

Easy Spicy Southern Chicken Spaghetti

Easy Spicy Southern Chicken Spaghetti 1 lb pasta – cooked 1 lb chicken tenders 2 TBS butter 12-16 oz Velveeta (plus extra if you want to add more when you reheat it – or if you like a wetter dish use the full 16oz. Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.) 1 cup milk 1 10 oz can Rotel (tomatoes & chilies) 1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery) 1/2 tsp cumin 2 TBS sriracha or other hot sauce 1 cup Panko or other bread crumbs 1 cup grated cheese (I used a cheddar & mozzarella mix) Salt & Pepper to taste Parsley and/or crushed red pepper as garnish Cook & drain the pasta. Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up. Melt the butter in a deep stock pot sprayed with cooking spray, too. The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later. Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat. Add the chicken. Toss it with the pasta. I added about 1 TBS of black pepper here. You add S&P to taste. Spray a casserole dish with cooking spray & put the chicken spaghetti in it. Top with grated cheese & bread crumbs. Cook at 350 for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit. Garnish with parsley or crushed red pepper or more hot sauce. For leftover's if there are any..... Melt some more Velveeta in a pan with a bit of milk. Reheat the leftover chicken spaghetti & toss it with the additional melted cheese.

CHOCOLATE BANANA CREAM PIE

CHOCOLATE BANANA CREAM PIE 1 (9 inch) deep dish pie crust, baked and cooled 2 (1 ounce) squares semisweet chocolate 1 tablespoon milk 1 tablespoon butter 2 bananas, sliced 1 1/2 cups cold milk 1 (3.5 ounce) package instant vanilla pudding mix 1 1/2 cups shredded coconut 1 1/2 cups frozen whipped topping, thawed 2 tablespoons flaked coconut, toasted Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate. Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

Rice-Stuffed Tomatoes

Rice-Stuffed Tomatoes 10 large tomatoes 3/4 cup un-cooked short grain rice 2 zucchini, peeled and grated 1 onion, chopped 5 garlic cloves 1 tablespoon fresh oregano (or 1 teaspoon dried) 2 tablespoons dry mint,(I did not use this) 4 tablespoons fresh parsley (or 4 teaspoons dried) 1 tablespoon tomato paste 1 1/2 cup olive oil 1 teaspoon lemon juice Salt and pepper 1 1/2 pounds potatoes Preheat oven to 400 degrees F. Slice the tops off the tomatoes (keep the tops, though) and use a spoon to empty out the middle of the tomato. Reserve the juice in one bowl and insides of the tomato in a separate bowl. Make small slits in the inside bottom of the tomatoes making sure not to cut all the way through the tomatoes. Lightly grease a 9×13 baking dish and place the tomatoes inside the pan. Put the onion, garlic, a teaspoon of oil, and a pinch of salt into a food processor and pulse until veggies are slightly broken down and chunky. Take the insides of the tomato and chop them into small pieces, and then add them to a large bowl with the grated zucchini. Then, add 1 tablespoon of salt, the dry mint, parsley, and tomato paste and combine. Finally, add the uncooked short-grain rice, 1 teaspoon of lemon juice, and 3/4 cup olive oil and let the mixture sit. In the meantime, peel the potatoes and cut them into chunks. Toss them with the tablespoon of oregano, 3/4 cup olive oil, and some salt and pepper. Mix them well and then add the reserved tomato juice. Fill the tomatoes to the top with the rice mixture and top them with their caps. Then, place the potatoes/tomato juice in the empty space around the tomatoes also add any leftover rice mixture in the gaps, too. Add a cup of water to the corner of the pan and tilt it so that the water is evenly distributed. Bake for 15-20 minutes at 400 degrees F, and then reduce the heat to 325 degrees F and bake them for another 60-90 minutes. If it seems dry during the process, add a little more water to the pan.

Bacon Ranch Grilled Jalapenos

Bacon Ranch Grilled Jalapenos 4 ounces cream cheese, softened 2 Tablespoons ranch powder 2 Tablespoons crumbled bacon 1/2 cup cheddar cheese 12 jalapeno peppers Cut off the stems of the jalapenos. Remove the seeds and the membranes. Be careful not to touch your face or eyes. Rubber gloves are great for protecting your skin. Rinse the peppers and dry them on paper towels. Set aside. Beat the cream cheese and ranch powder until creamy. Stir in the bacon and shredded cheese. Fill the peppers completely with the cheese mixture. Place in a grill basket or pepper tool upright and place on the grill. Grill on indirect heat for about 25 minutes. The temperature should be around 375*. The peppers will lose their bright color as they cook. Serve hot. Makes 12 peppers.

Artichoke Ranch Appetizer

Artichoke Ranch Appetizer 2 can(s) artichoke hearts(not marinated). drained and chopped 1 c hellman's mayonnaise (do not substitute) 1 c freshly grated parmesan cheese 1 Tbsp garlic powder 1 tsp fresh lemon juice 1 Tbsp hidden valley salad dressing mix (.4 ounce package) 1 tsp tabasco sauce Mix all ingredients together and put into a casserole dish that has been sprayed with pam. Bake for 30 mins at 350 degrees until bubbly. This is good served with stone wheat crackers.

Coconut Ice

Coconut Ice 5.4 Oz sweetened condensed milk 2 cups icing sugar 2 cups desiccated coconut 2-4 drops red/pink food colouring Directions: Sieve the icing sugar. Now add the coconut and condensed milk to the icing sugar and mix together until well combined. Divide the mixture in half and to the one half add the food colouring and mix well. Press the white mixture into the base of a square pan or even a plastic lunchbox. Now spread and press the pink mixture over the white mixture. Place in the fridge so that it can harden. Once it has set, cut into small squares.

Mexican Bean Salad

Mexican Bean Salad 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels 1 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold

EASY BAKED SHRIMP WITH GARLIC AND HERB BUTTER

EASY BAKED SHRIMP WITH GARLIC AND HERB BUTTER 1/3 cup panko (preferably whole wheat) 3 tablespoons unsalted butter, softened 2 tablespoons minced fresh parsley 1 teaspoon minced fresh thyme (or 1/4 teaspoon dried) 1 tablespoon freshly grated lemon zest 1/4 teaspoon red pepper flakes 1 pound large shrimp, peeled and deveined 2-3 cloves garlic, minced 2 tablespoons white wine Kosher salt and freshly ground black pepper Lemon wedges, for serving Preheat the oven to 425°F. In a small bowl, combine the panko, butter, parsley, thyme, lemon zest, and pepper flakes. With clean fingers, gently work the mixture together until it is well combined and forms coarse crumbles. Put the shrimp in a large skillet or medium baking dish (don’t worry if they overlap a bit). Add the garlic and wine, season with salt and pepper, and toss to coat. Sprinkle the panko mixture over the top. Transfer to the oven and bake until the shrimp are bright pink and the panko mixture is toasted and golden-brown, about 15 minutes. Serve with lemon wedges

Potato and Green Bean Salad

Potato and Green Bean Salad 4 cups potatoes, cooked – use your favorite variety of potato – cut bite size 1 pound of green beans, cooked (cut to bite size if you like) 3 green onions, chopped 1 small red onion, chopped small 1/2 teaspoon oregano (or your favorite herb blend with oregano) 2 cloves of garlic, pressed salt & fresh cracked pepper to taste Dressing The recipe calls for Newman’s Own Olive Oil & Vinegar Dressing. You can also make your own or use your favorite vinegar and oil dressing from the store. I have used Good Seasons Zesty Italian Dressing – excellent on this salad too! In a small bowl or jar, pour desired amount of dressing (at least 1/3 cup) and add the pressed garlic and oregano to the dressing and mix. Place cooked potatoes, green beans and onions in a large bowl. Add desired amount of the oil and vinegar dressing mixture, lightly toss. Salt and pepper to taste. Chill in fridge or serve immediately.

Sour Cream Pork Chops

Sour Cream Pork Chops 6 PORK CHOPS SALT AND PEPPER TO TASTE GARLIC POWDER TO TASTE 1/2 CUP ALL-PURPOSE FLOUR 1 LARGE ONION, SLICED 1/4 INCH THICK 2 CUBES CHICKEN BOUILLON 2 CUPS BOILING WATER 2 TABLESPOONS ALL-PURPOSE FLOUR 1 (8 OUNCE) CONTAINER SOUR CREAM Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours. Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Grilled Margarita Shrimp

Grilled Margarita Shrimp 2 lbs shrimp, peeled and deveined 1/4 cup tequila 1/4 cup cilantro, chopped 1/4 cup olive oil 2 cloves garlic, minced 1 jalapeño, minced 2 Tbs triple Sec 2 Tbs lime juice zest of one lime Combine all ingredients, except shrimp, in a medium mixing bowl. Add shrimp, cover and let marinate in refrigerator for 2-3 hours. Remove shrimp and discard marinade. Thread shrimp onto skewers and grill for 5-6 minutes, turning occasionally. Remove from grill and serve

Pork Dumplings

Pork Dumplings 1/2 pound ground pork 4 cloves garlic, minced 2 tablespoons green onion, finely sliced 1 teaspoon Chinese 5 spice 1 tablespoon fresh ginger, grated 1 package round wonton wrappers 1 tablespoon sesame oil 1/2 cup water 2/3 cup soy sauce 1 small orange, zested and juiced 1/3 cup brown sugar 1/2 teaspoon Sriracha In a bowl, combine ground pork, minced garlic, green onion, Chinese 5 Spice and ginger. Stir. Set aside. Lay wonton wrappers down and spoon 1 tablespoon of pork mixture into each wonton. Brush edges with water, fold and crimp edges closed. Heat non-stick pan on medium high temperature. Add sesame oil to coat pan and add dumplings one at a time, bottom end first. Once all dumplings are added, add 1/2 cup of water, reduce heat to medium-low and cover for 3-4 minutes. Mix soy sauce, orange juice, orange zest, brown sugar and Sriracha together in a saucepan over medium heat. Reduce to a loose glaze. Remove sear-steamed dumplings from pan. Serve alongside glaze

Southern Style Dirty Rice

Southern Style Dirty Rice 1 lb. ground meat 3 cups uncooked long grain white rice 4 tbsp. Creole Seasoning 1 1/2 tbsp. of Dehydrated Sweet Bell Peppers 1 tbsp. minced Onion 1 tbsp. minced garlic 1 tbsp. soy sauce 6 1/2 cups water 2 tbsp. of butter *dash of paprika on top for taste Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika and enjoy! *Cooking Note: I was trying to get the same results from a box of Zatarain’s so that my family could cut back on cost since this is a meal we love to eat. I also was trying to keep it at the same time frame. I think this was a very close result! You could use fresh peppers and onion. For my quick version I didn’t. This make’s 8-12, 1 cup servings.

Squash Patties

Squash Patties 2 cups yellow squash, finely chopped 1 cup onion, finely chopped 1 egg, beaten 1 teaspoon salt 1 teaspoon pepper ½ cup plus 1 tablespoon all-purpose flour vegetable oil In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Using a tablespoon, drop batter into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain patties on paper towels.

Bacon Biscuit Bake

Bacon Biscuit Bake TOPPING: 1 lb bacon, cooked, chopped small 1/4 c brown sugar, firmly packed 2 Tbsp all purpose flour 2 Tbsp pure maple syrup, not pancake syrup 1 Tbsp butter,melted BISCUITS: 2 1/4 c bisquick 1/2 tsp salt 1 tsp baking powder 1/4 c cold butter 1 c cold dairy buttermilk (must be buttermilk) Heat oven to 475^. Lightly spray 9-inch round cake pan.Set aside. Topping: Combine all ingredients and mix well until combined. Spread evenly in prepared pan. Set aside. Biscuits: Whisk dry ingredients in a medium bowl. Work in cold butter with pastry blender. Stir in buttermilk, stirring to make a sticky dough. Drop dough in heaping Tablespoons of use a cookie scoop, slightly overfilled. Bake for 10 minutes - then turn off the oven- leave the pan in the oven for 5-10 more minutes, until it gets golden brown. Immediately turn pan over onto serving plate. Scrape any topping left in pan onto biscuits. Pull apart to serve and eat. Oh this is so good, with eggs in the morning.

Artichoke Balls

Artichoke Balls 2 can(s)artichoke hearts (in water) 1 + 1/4 c italian bread crumbs 4 oz parmesan cheese, grated 4 oz romano cheese, grated 4 clove garlic, minced 1/2 - 2 oz olive oil 4 hard boiled eggs (optional) garlic powder to taste onion powder to taste Squeeze liquid from artichoke hearts. In food processor chop artichoke hearts, garlic, 1 cup bread crumbs, parmesan cheese, olive oil, optional boiled eggs, garlic powder and onion powder. Put mixture in refrigerator to chill. Combine Romano & remaining breadcrumbs. Roll to completely coat in Romano & breadcrumbs. When mixture is cold, roll into small balls. If you have a melon baller this makes the perfect size. These can be served cold or if you prefer them hot then bake them in 350* F oven until balls start to brown. *Note: Balls can be frozen before rolling in bread crumb mixture.

Armadillo eggs

Armadillo eggs 4 oz cream cheese, room temperature 1/4 c cheddar cheese, shredded 1 clove garlic, minced 1 tsp chopped cilantro 1/4 tsp ground cumin salt to taste 6 medium-sized jalapeños 2 lb breakfast sausage or uncooked sausage, removed from its casing 2 beaten eggs 1 c flour 1 1/2 c seasoned bread crumbs Preheat the oven to 375 and lightly grease a baking sheet. Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings. Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally. Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape. Once you have wrapped the jalapenos with the sausage, dust each one with flour. Then dip each in beaten egg then in the bread crumbs. Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes. Serve with buttermilk dressing, queso or salsa.

Apple Dip

Apple Dip 1 (8 oz.)pkg. cream cheese, softened 1 cup brown sugar 1 tsp.vanilla extract 3 tbl creamy peanut butter Sliced apples: such as golden delicious & granny smith Walnuts finely chopped (optional) In a bowl mix together, the cream cheese, brown sugar and vanilla. Stir in the peanut butter; mix well. Serve dip immediately, or chill in the refrigerator to have later. Serve dip with the sliced apples and chopped walnuts.

Apple Cinnamon Peanut Butter Dip

Apple Cinnamon Peanut Butter Dip 1/2 c cinnamon apple preserves 1/4 c creamy peanut butter OPTIONAL DIPPERS: pretzels celery bell peppers apple slices snack crackers Stir the preserves and peanut butter until well combined. Serve with you favorite dippers.

Crab Pasta Shells

Crab Pasta Shells 36 Jumbo pasta shells 2 oz neufchatel cheese 1 lb imitation crabmeat 6 oz cooked tiny shrimp 1 onion, minced 2 stalks celery, chopped 1/3 c mayonnaise 2 Tbsp white sugar 1 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp lemon juice Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well. In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well. Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.

Apple Pie Enchiladas

Apple Pie Enchiladas 1 can(s) apple pie filling 1/2 c white sugar and 1 tsp. cinnamon 1/2 c butter 1/2 c white sugar 1/2 c brown sugar 1/2 c water 1 pkg large flour tortillas - 8 count Open your can of Apple Pie filling and scoop out into a bowl. Put 1/2 cup of pie filling into each flour tortilla and sprinkle with your sugar/cinnamon mixture. Roll them up tucking in sides and place seam side down in a sprayed 9x13 cake pan. NOTE: I doubled the recipe and used large flour tortillas. I put 1/2 cup filling in tortillas. You can use small tortillas and 1/4 cup of filling and not double the recipe. You dont have to use all of the sugar/cinnamon mixture. I just sprinkled some (your judgement) on the filling before rolling it up. FOR SAUCE: In saucepan, put in butter, white sugar and brown sugar and water. Bring to a boil stirring constantly and then simmer for three minutes. Pour or ladle sauce over tortillas and let set for 45 minutes. NOTE: I also doubled sauce ingredients because I used large tortillas. I didnt use all the sauce as it makes quite a bit. I made sure the sauce was half way up on the side of the enchiladas. Again, you will have quite a bit of sauce left over. I just didnt think there was enough sauce for the large tortillas so I doubled the sauce (your choice). After sitting for 45 minutes, Put into the oven and bake at 350 degrees for 30 minutes or until bubbly and lightly browned on top. Serve warm, next to, or on the side of some vanilla ice cream.

Apple Pie Bread

Apple Pie Bread BREAD 2 medium apples 2 c all purpose flour 2 tsp baking powder 2 tsp apple pie spice 1/2 tsp sea salt 1/2 c butter, softened 1/2 c brown sugar 1/2 c sugar 1/3 c sour cream 2 eggs 2 tsp pure vanilla extract 1/2 c pecans or walnuts, course chop TOPPING 1/4 c brown sugar 3 Tbsp ap flour 1/4 tsp apple pie spice 2 Tbsp butter, soft GLAZE 1 c powdered sugar 3 Tbsp whipping cream or a little more 1/4 tsp vanilla extract 1/4 c pecans or walnuts, chopped APPLE PIE SPICE 1/4 c cinnamon 2 tsp ginger 1 Tbsp all spice 2 tsp nutmeg 1/2 tsp *cardamom, optional -Preheat oven to 350. -Spray one 4x8 loaf pan, set aside. -Peel and core apples, dice and soak in salt water (2c cold water 1/4 tsp sea salt) for 3 minutes, then drain, if you're worried about excess salt you can rinse off with cold water, leave diced apples in strainer for excess water to drain off. There should be roughly 2 cups of diced apples. -Sift together flour, baking powder, apple pie spice and sea salt, set aside. In a large mixing bowl, cream together butter, brown sugar and sugar. Mix in sour cream and vanilla. Add eggs and beat until well combined. Slowly mix in flour mixture until just combined. Fold in apples and nuts. Scrape batter (it will be thick) into prepared pan, set aside. how it looked after topping was sprinkled on, before baking... TOPPING: In a small bowl, whisk together brown sugar, flour, apple pie spice. Cut in butter until like crumbly. Sprinkle over batter. Bake at 350 for 50-60 minutes or until toothpick inserted comes out clean. Set pan on cooling rack for 5 minutes, then turn bread out onto rack. (I made a double batch, hence the extra loaves) YES...the large loaf was too warm to drizzle, so it all melted...I had no patience...it smelled soooo good. GLAZE: Whisk together powdered sugar, cream and vanilla, add more cream a little at a time until of drizzling consistency. Drizzle over bread as shown in photo. Then sprinkle with chopped nuts. (You could use milk instead of the cream, but you will need much less) Apple Pie Spice: You can buy it ready made or you can make your own. Simply stir together the listed ingredients. You WILL have more than you need. Just store in air tight container or a small zip lock bag until next time you make this. Trust me, there will be a next time!!! :o) Or you can use it for an actual apple pie. *Cardamom...you do not need this, but it does enhance the flavor. *I made a double batch which produced 1 large loaf plus 3 small loaves. I use the small loaves for the neighbors! :o)

Fried Plantains

Fried Plantains 3 green plantains 4 c water 2 clove garlic, peeled and smashed 2 Tbsp salt peanut oil for deep frying Peel plantains and cut into diagonal slices 1-inch thick. Add garlic cloves and salt to 4 cups water in a large bowl. Soak the plantain slices for 15 minutes. Heat oil to 350° for deep frying. Drain the plantain slices well and and deep fry about 7 minutes. Do this in small batches so oil does not lose its heat. Drain plantains on absorbent paper. Place more paper over top of fried plantains and pound each one flat with the palm of your hand. Dip them quickly in and out of the salted water again and drain thoroughly on absorbent paper. Raise oil temperature to 375°. Deep fry the plantains until crisp and golden. Remove and drain. Sprinkle lightly with salt. Serve with Mojito sauce or salsa. Puerto Rican Mojito Sauce

Orange Cream Cheese Bread

Orange Cream Cheese Bread 1-8 oz package cream cheese, softened 1/2 c shortening 1 2/3 c granulated sugar 2 eggs 2 1/4 c all-purpose flour 1 tsp salt 1 Tbsp baking powder 1 c milk 1/2 c chopped walnuts 2 Tbsp grated orange peel 1/4 c orange juice Combine cream cheese and shortening, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in walnuts and orange peel. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.

Cream of Coconut Cake

Cream of Coconut Cake 1 box yellow cake mix 1 can cream of coconut 1 can sweetened condensed milk 8 oz container cool whip 2 cups coconut flakes Bake yellow butter cake mix according to the package instructions in 13x9x2 pan. While the cake is still hot poke holes in top of cake with fork. Combine can of creme of coconut & can of Eagle Brand milk then pour over cake. Cover & refrigerate. When cake is cool spread with 8 ounces of Cool Whip and coconut. Store in refrigerator.

EASY BREAD AND BUTTER PICKLES

EASY BREAD AND BUTTER PICKLES Makes about one gallon 1 1⁄2 dozen cucumbers, (approximately) 2 -3 onions 4 cups white sugar 4 cups cider vinegar 1 1⁄4 teaspoons turmeric 1 1⁄4 teaspoons celery seeds 1 1⁄4 teaspoons mustard seeds 1⁄2 cup pickling salt (non-iodized salt) Wash cucumbers and slice thinly. Peel onions, slice and seperate into rings. Pack clean gallon jar with layers of cucumbers and onion rings. In a saucepan, heat remaining ingredients until just boiling. Pour over cucumbers and onions in jar and cover with lid. Let cool and refrigerate. The amount of cucumbers is approximate because the yield is dependent on the size of cucumbers you use.

Bacon n Egg Lasagna

Bacon n Egg Lasagna 1 lb diced bacon 1 large onion, chopped 1⁄3 cup flour 1⁄2-1 teaspoon salt 1⁄4 teaspoon pepper 4 cups milk 12 lasagna noodles, cooked and drained 12 hard-boiled eggs, sliced 2 (8 ounce) cupsshredded swiss cheese 1⁄3 cup grated parmesan cheese 2 tablespoons minced fresh parsley In skillet, cook bacon until crisp. Remove with slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to boil and cook and stir for 2 minutes. Remove from heat. Spread 1/2 cup sauce in greased 13x9x2" baking dish. Layer with four noodles, a third of the egg and bacon, cheese and sauce. Repeat layers twice. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting. *Can be made the night before and refrigerated. To serve, remove from refrigerator 30 minutes before baking. Bake as above.

Playgroup Granola Bars

Playgroup Granola Bars 2 cups rolled oats 3/4 cup packed brown sugar 1/2 cup wheat germ 3/4 teaspoon ground cinnamon 1 cup all-purpose flour 3/4 cup raisins (optional) 3/4 teaspoon salt 1/2 cup honey 1 egg, beaten 1/2 cup vegetable oil 2 teaspoons vanilla extract Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Sloppy Joe Mac and Cheese

Sloppy Joe Mac and Cheese 1 (16 ounce) package elbow macaroni 1 1/2 pounds ground beef 1 (14.5 ounce) can canned diced tomatoes 1 (6 ounce) can tomato paste 1 (1.3 ounce) envelope sloppy joe seasoning 1/4 cup butter 1 small onion, minced 1/4 cup all-purpose flour 1 teaspoon ground dry mustard 1 teaspoon salt 1/4 teaspoon ground black pepper 3 cups half-and-half 1 tablespoon Worcestershire sauce 4 cups shredded sharp Cheddar cheese Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish. Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes. Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly.

Salmon Patties

Salmon Patties 1 can salmon 2 eggs buttery cracker, crushed (I use Ritz) parsley flakes red pepper flakes (to taste) salt & pepper (to taste) Drain salmon well, and remove skin& bones. Place into medium mixing bowl& mash up with fork. Add all other ingredients& mix together (mixture should be stiff enough to form patties, but not too dry). Form into patties& place in a pre-heated skillet, sprayed with a little non-stick spray. Cook until golden brown on both sides.

Million Dollar Dip

Million Dollar Dip 5 green onions, chopped 8 oz. cheddar cheese, shredded 1- 1/2 cups mayonnaise 1 jar Hormel Real Bacon Bits 1 pkg. slivered almonds Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for 2 hours. Serve with favorite cracker. (Tastes best with butter flavored crackers such as Ritz or Club).

Crispy Cheddar Chicken

Crispy Cheddar Chicken 2 lbs chicken tenders or 4 large chicken breasts 2 sleeves (packets) Ritz crackers 1/4 teaspoons salt 1/8 teaspoon pepper 1/2 cup whole milk 3 cups cheddar cheese, grated 1 teaspoon dried parsley Sauce: 1 10 ounce can cream of chicken soup 2 tablespoon sour cream 2 tablespoon butter Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Loaded Baked Potato and Chicken

Loaded Baked Potato and Chicken 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups) 1 lb. boneless, skinless chicken breasts, diced 4 slices bacon, cooked crisp, cooled and crumbled 1 1/2 cups shredded cheddar cheese 4 green onions, sliced (green parts only for low-FODMAP/low-fructose) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into small pieces Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve

Best Brownies

Best Brownies (makes 16 brownies) 1/2 cup all-purpose flour 1/2 cup butter 1 cup white sugar 1 teaspoon vanilla extract 1/4 teaspoon baking powder 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 2 eggs Frosting: 1 teaspoon vanilla extract 3 tablespoons butter, softened 1 tablespoon honey 1 cup confectioners' sugar 3 tablespoons unsweetened cocoa powder Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Mini Trifles

Mini Trifles 1lb fresh strawberries 1/4 cup white sugar 1 (3.4oz) pkg instant vanilla pudding, prepared according to package pound cake (homemade or store bought) fresh whipped cream half pint Ball mason jam jars Wash and hull the strawberries. Cut into pieces and add in the sugar. Stir to coat the berries. Let sit for 20-30 minutes. While they are macerating, prepare the instant pudding according to package instructions. Also prepare the whipped cream. For the pound cake, slice into 1/2" slices and using a biscuit cutter, cookie cutter or measuring cup, cut into rounds slightly smaller than the jar you will put these in. To assemble the mini trifles, place a slice of pound cake in the bottom of the jar. Put a spoonful of pudding on top of the cake. Next, place a spoonful of the macerated strawberries and finish with a layer of whipped cream. Repeat using another round of pound cake, another spoonful of pudding, another spoonful of strawberries and finally, top with a nice rosette of whipped cream on top. Repeat until you run out of ingredients. You may have some pudding left over but not much. Makes 6 mini trifles. Store in the refrigerator until ready for serving or up to 4 days

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake For the filling: 8 oz. cream cheese-softened ¼ cup sugar 1 egg white 1 cup raspberries-washed and well drained For the cake: 1 ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 5.5 Tablespoons unsalted butter- softened ½ cup sugar 1 egg 1 egg yolk 1 teaspoon vanilla extract ¾ cup sour cream For the streusel topping: ⅓ cup sugar ½ cup flour 3 tablespoons butter-chilled and cubed Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside. To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs) Sprinkle the streusel on top of raspberries. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan. Store in the fridge.