Tuna Melt

Tuna Melt 1 can ( 7 oz.) tuna packed in water, drained 3 T. mayonnaise 1 celery stalk, finely chopped 2 T. red onion, finely chopped 1 tsp. dried dill 1 Roma tomato, sliced thinly 4 slices American cheese 4 sandwich thins (8 if you want a closed sandwich) In a medium bowl, combine the first 5 ingredients. Spoon 1/4 of mixture onto each of four sandwich thins. Top with tomato and cheese. Spray a nonstick skillet with cooking spray. Grill until cheese is melted and sandwich thins are browned and toasted.

EASY BOURBON CHICKEN

EASY BOURBON CHICKEN 5-6 skinless, boneless chicken breasts – about 3 pounds 3 tablespoons cornstarch, divided 1/2 teaspoon salt 1/4 teaspoon black pepper 4 tablespoons canola oil 2 cloves garlic, minced 1 cup water 1/2 cup apple juice 1/4 cup bourbon 1/2 cup chicken broth 2/3 cup lite soy sauce (lower sodium) 1/3 cup ketchup 2 tablespoons apple cider vinegar 1 cup packed light brown sugar 1/2 teaspoon onion powder 1/2 teaspoon ground ginger 1/2 teaspoon crushed red pepper flakes Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper. Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles. Add half the chicken pieces and cook for 3 minutes without stirring. Turn the chicken pieces and cook and additional three minutes. Remove the chicken from the pan. Use the remaining oil to cook the second half of the chicken the same way. Remove the chicken from the pan. Add in the garlic and cook for 20 seconds until you can just smell it. Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes. Bring to a boil then add back in the chicken. Cook for 10-15 minutes or until the sauce is reduced by about half. Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir. Add into the pan and stir. Cook until the sauce is thickened. Serve immediately.

CINCO DE MAYO MARGARITA CAKE

CINCO DE MAYO MARGARITA CAKE 1 (18.25 ounce) package orange cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs 1/2 cup vegetable oil 2/3 cup water 1/4 cup lemon juice 1/4 cup tequila 2 tablespoons triple sec liqueur 1 cup confectioners' sugar 1 tablespoon tequila 2 tablespoons triple sec liqueur 2 tablespoons lime juice Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm. To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.

EASY JAMBALAYA

EASY JAMBALAYA 2 tablespoons canola oil 1 pound andouille sausage links, sliced 1 large onion, chopped 1 red bell pepper, finely chopped 2 stalks celery, thinly sliced 2 chicken breasts, skinless, boneless, cut into chunks 1 can diced tomatoes, 28 ounces 2 cups chicken broth ½ teaspoon dried thyme 2 teaspoons dried oregano 1 tablespoon Cajun seasoning ½ teaspoon cayenne pepper 1 pound shrimp (13-15 count) Add canola oil to your dutch oven on medium high heat. Add the sausage to the pan and cook until crisp and browned. Remove the sausage and add in the onion, bell pepper and celery. Cook for 5-7 minutes, stirring every few minutes. Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes. Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.

Creamy Pasta Salad

Creamy Pasta Salad ½ box shaped pasta 1 head of broccoli, chopped 1 cup frozen peas, thawed ½ pkg mini pepperonis (regular size is ok, too) 8 Monterey Jack cheese sticks (snack sticks) cut into chunks (you can use any kind of cheese, but we always have these around, and it is easy to just slice them up!) 3 medium carrots, chopped Ranch dressing (We use the packet to make our own...much better tasting) Cook pasta according to directions on box. Drain it. Place colander of drained pasta into a bowl of ice & water to cool it off. Put the rest of the ingredients, except the ranch dressing into a bowl. Pour the cooled pasta onto a clean towel and pat it dry. Put the pasta into the bowl with the other ingredients. Stir in the Ranch Dressing to your liking.

Cinnamon Sugar Crispy Tortilla Hearts

Cinnamon Sugar Crispy Tortilla Hearts - Toddler Kitchen Activity for Mother's Day 4 Tortillas 1 cup sugar 1 tbsp cinnamon Canola Oil Take a tortilla and cut hearts out of it with a pair of kitchen shears. If your young one is helping, they can use safety scissors too. Tortillas are pretty easy to cut through. Mix 1 cup of sugar and 1 tablespoon of cinnamon together in a shallow bowl. Fry the tortilla hearts in canola oil. In about 30 seconds you will see them start to turn brown and they will become crisp. Take them out of the pan with a slotted spatula and drain on paper towels. Dredge them in the cinnamon sugar mixture and allow to cool.

Flaky Buttery Biscuits

Flaky Buttery Biscuits 1 stick (1/2 cup) of real butter 2 cups all-purpose flour 3 tsp baking powder 2 tsp sugar 1/2 tsp salt 3/4 cup milk Preheat oven to 450 degrees F. Place your cut out biscuits on a baking sheet and put in the fridge for 10 minutes; this is what makes them sky high. Bake for 12- 14 minutes or longer, until golden brown.

Old Fashioned Pancakes

Old Fashioned Pancakes makes 12 pancakes 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 3 tablespoons butter, melted 1 egg 1 1/4 cups milk cooking spray Sift together flour, baking powder, salt, and sugar in a large bowl. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes. Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes

Brown Sugar Grilled Pineapple

Brown Sugar Grilled Pineapple 1 pineapple , rind cut off and sliced into 1/2 -3/4 inch slices 1/4 cup brown sugar Canola oil spray (or canola oil with a brush) Toss the pineapple with the brown sugar and let sit for ten minutes. Note: I leave the core in the slices because we pick it up and hold it by the core when eating it, feel free to remove the core if you'd like or if you'll be using it in burgers. In a grill pan, either spray with canola oil or wipe some on with a paper towel. Cook the pineapple for 2-3 minutes on medium heat, then rotate 45 degrees, to get the grill marks in a little X. Flip over and do the same. If you find the pineapple sticking at all use a bit more canola oil spray on your pineapple. Second Note: I don't use bottled canola oil spray, I have a little mister I fill with oil to avoid all the additives.

Marshmallow Crunch Brownie Bars

Marshmallow Crunch Brownie Bars 3/4 cup butter , melted 2 1/4 cups white sugar 2 teaspoons vanilla extract 3 eggs 1 1/3 cups all-purpose flour 3/4 cup unsweetened cocoa powder ½ teaspoon salt 3/4 cup dark chocolate chips 1 bag (16 oz) miniature marshmallows 2 cups dark chocolate chips 2 Tablespoon unsalted butter 1 1/4 cups Nutella 4 cups Rice Krispies cereal To make the Brownie Layer: Preheat oven to 350 degrees. Butter and flour or use baking spray a 13x9 pan. In a large bowl or your stand mixer, add the butter, sugar, vanilla and eggs. Add in the cocoa powder, 3/4 cup dark chocolate chips and salt and until well combined. Add in the flour until just combined (don't overbeat) Bake about 25-28 minutes or just until done in the center. Add the bag of marshmallows over the top (I had a partially opened bag too, so I added a bit more, but honestly the 16 ounce bag is plenty). In a microwave safe bowl add the 2 cups dark chocolate chips and butter and melt in 30 second increments until fully melted. Add in the Nutella and whisk completely. Add in the Rice Krispies Cereal and fold to combine with a spatula. Add evenly over the top of the marshmallow layer and pat down slightly to form a cohesive layer. Refrigerate until completely chilled. For even easier cutting, you can put the brownies in the freezer for a couple of hours to let the marshmallows harden a bit to get nice clean cuts between brownies.

Crispy Thin Onion Rings

Crispy Thin Onion Rings 4 medium white onions 1 cup milk , whole or 2% 3 eggs , beaten 1 tsp salt 2 cups pancake mix Canola Oil , for frying Slice your onions into rings 1/4 inch thick. In a large ziploc bag as the onions, eggs, milk and salt. Close the bag TIGHTLY with some air in it so it is kind of like a pillow and carefully shake until all combined. Let the air out, reclose and put in the fridge for as long as you can up to 2 hours. Drain the onions and toss with the pancake mix (ok I will be honest here I use a second large ziploc bag, add the pancake mix and onions and shake....NO dishes or mess! Only a frying pan to wash! Using tongs tap excess pancake mix off onions against the side of the bag. In a cast iron skillet add oil 1/3 the way up the pan (I use my skillet, if you use a pot, add a couple inches worth of oil) Fry rings until golden brown 1-2 minutes. Drain fried onion rings on brown paper bag or on a cooling rack.

Hawaiian French Toast with Almonds

Hawaiian French Toast with Almonds 12 slices Sweet Hawaiian Bread 3 eggs 2 cups milk 1 tablespoon vanilla extract 1 tablespoon brown sugar 1 tablespoon cinnamon 1/4 cup sliced almonds 1/2 cup powdered sugar 2 cups maple syrup Whisk the eggs, milk, vanilla, brown sugar and cinnamon together in a bowl until completely mixed. Dip the bread in the mixture for 1-2 seconds on each side. Let excess mixture drip into bowl Melt butter onto griddle. Cook on medium for 3-4 minutes, then flip and cook for an additional 3-4 minutes. Top with sliced almonds, a dusting of powdered sugar and maple syrup.

Artichoke Cheese Dip

Artichoke Cheese Dip 1/2 cup sour cream 1/2 cup mayonnaise 8 ounces softened cream cheese 1 1/2 cups grated parmesan cheese , divided 1 clove garlic , minced 8 ounces artichoke hearts , chopped* Sourdough Boule for the bowl Mix sour cream, mayonnaise, cream cheese, 1 1/4 cups Parmesan cheese, garlic and artichokes in a bowl. Preheat oven to 350 degrees. Slice the top 1 inch off your bread bowl and scoop out the interior until you leave about 3/4 of an inch of bread all around the bowl. Add the dip to your bread bowl and top with the remaining parmesan cheese. Place on a baking tray and bake at 350 F degrees for 25-30 minutes or until the top is golden brown and bubbly. Serve with additional toasted bread or veggies or tortilla chips.

Spicy Louisiana Shrimp Dip

Spicy Louisiana Shrimp Dip 1/4 cup chives or minced green onions 1 red bell pepper minced 1/4 cup mayonnaise 8 ounces cream cheese 1/4 cup Parmesan Cheese 12 ounces pkg Shrimp 2 tablespoons lemon juice 1 lemon zested 1 tablespoon cajun seasoning 2 teaspoons Worcestershire sauce 1 sourdough bowl Preheat the oven to 375 degrees. Defrost the shrimp, drain well and chop the shrimp into 1/2 inch dice. In a large bowl add the chives, bell pepper, mayonnaise, cream cheese, Parmesan cheese, shrimp, lemon juice and zest, cajun seasoning and Worcestershire sauce and stir until combined. Cut the top of the sourdough loaf off the bread. Scoop out the insides until the walls of the bread are 1/2 inch thick. Put the dip into the bread bowl. Bake in the oven for 18-20 minutes or until the mixture is bubbly and the bread is nicely browned. Serve with crackers or baguette slices.

Brownie bars

Brownie bars Bottom Layer 1 Box Brownie Mix (follow box instruction fully and for cooking times.) 2 Large Eggs 1/4 Vegetable Oil 1/4 Water Middle layer 1 Jar Marshmallow Crème Top Layer 2 Cups Semi-sweet chocolate chips 1 Cup Peanut Butter 3 Cups Rice Krispies Spray a 9×13 pan with cooking spray. Bake Brownies as directed on box and let to fully cool. Spread Jet-Puffed Marshmallow Crème. Place Chocolate chips and peanut butter in a medium-sized microwave bowl and microwave until well blended stopping at 1-minute intervals. Once melted stir in Rice Krispies and spread evenly over marshmallow crème. Cover and chill for two hours before cutting into squares Yields 24-36 bars depending on how big you like your squares

APPLE PIE MUFFINS

APPLE PIE MUFFINS Serves 12 Topping 1/2 cup brown sugar 1/3 cup flour 1 tsp apple pie spice 2 tbsp. butter, melted Muffins 1 cup fat free milk 1 tsp apple cider vinegar 1 egg 1/2 cup butter, melted 1 cup brown sugar 2 1/4 cups flour 1 tsp baking soda 1/2 tsp salt 2 cups diced apples (2-3 medium apples or 4 small apples) 12 tsp Caramel Sauce Preheat oven to 375 Line a muffin tin with liners, or spray generously with nonstick spray, set aside In a small bowl mix together topping ingredients, until it is a course sand-like consistency - set aside In a large bowl whisk together milk, vinegar, egg, butter until well combined Stir in sugar, until just mixed in Add in flour, baking soda, salt and apples until just combined, making sure to not over-mix Using a large cookie scoop (or an ice cream scoop) divide batter into prepared muffin tin, filling each well Drizzle 1 tsp caramel sauce on top of each muffin, using a knife swirl caramel into batter then top with topping Place muffins in oven and bake for 20-25 minutes, or until firm to the touch (mine took 23 minutes) Remove from oven and let cool for 10 minutes before serving

Chicken Enchilada Nachos

Chicken Enchilada Nachos 3 tablespoons butter, divided 1/4 cup chopped onion 1 jalapeno pepper, seeded and chopped 1 chile pepper, seeded and chopped 2 cloves garlic, chopped 1/2 cup chicken broth 1 skinless, boneless chicken breast half, cubed 1/4 teaspoon chili powder 1/4 teaspoon seasoned salt 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 tablespoon all-purpose flour 2 tablespoons sour cream 1/2 cup shredded pepperjack cheese 2 cups tortilla chips, or to taste 2 tablespoons pico de gallo, or to taste (optional) Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepper jack cheese to sauce and stir until melted, 2 to 3 minutes. Spread chips onto a serving platter; top with sauce and pico de gallo.

Open Faced Ham and Cheese Sandwiches

Open Faced Ham and Cheese Sandwiches For the sauce- 2 tablespoons Butter 2 tablespoons Flour 1 ½ cups Milk 1/8 teaspoon ground Nutmeg Salt & pepper, to taste 1 ¼ cups grated gruyere cheese, divided 4 rolls, homemade or store bought (I used hamburger buns) ¼ cup Dijon mustard 16 thin sliced deli ham Preheat oven to 350 degrees. In a small pot, melt butter over medium heat. Stir in flour until paste forms. Cook 1 minute, then whisk in milk. Continue stirring until sauce thickens, 5 minutes. Stir in salt, pepper, nutmeg and 1 cup of the gruyere cheese. Set aside. Slice rolls in half and spread Dijon mustard over each half. Place into baking dish. Top with 2 slices deli ham. Pour cheese sauce over top and sprinkle with remaining gruyere cheese. Bake 10-15 minutes until hot and bubbly. Serve

Easy Cheesy Breadsticks

Easy Cheesy Breadsticks 1 (10 ounce) can prepared pizza crust 1 tablespoon butter, melted 1/2 cup provolone cheese, shredded 1 tablespoon parmesan cheese 1 tablespoon dried basil 1/4 teaspoon garlic salt Preheat oven to 425. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not separate strips. Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.

Southern Fried Cornbread

Southern Fried Cornbread 2/3 cup cornmeal 1/3 cup self rising flour 1/3 cup low fat buttermilk 1 large egg oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like) Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil. This makes about 5 pieces:185 calories and 5 WWP+ each, so not that bad for what I called a splurge! lol I know some people who also add a bit of sugar to it, I don't like my cornbread sweet so I don't, but if you do you might want to try it

Corned Beef and Cabbage Bake

Corned Beef and Cabbage Bake 1/4 cup butter, cubed 4 cups cabbage, chopped 3/4 cup onion, chopped 1 teaspoon caraway seed 12 ounces deli corned beef, chopped 8 ounces Swiss cheese, shredded 1/4 cup thousand island dressing 2 tubes refrigerated buttermilk biscuits ( 12 ounces each) In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside. Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing. Seperate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans. Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.

Flaky Buttery Biscuits

Flaky Buttery Biscuits 1 stick (1/2 cup) of real butter 2 cups all-purpose flour 3 tsp baking powder 2 tsp sugar 1/2 tsp salt 3/4 cup milk Preheat oven to 450 degrees F. Place your cut out biscuits on a baking sheet and put in the fridge for 10 minutes; this is what makes them sky high. Bake for 12- 14 minutes or longer, until golden brown.

Twisted Apple Pie

Twisted Apple Pie 1 can of crescent rolls with seams 1 8 oz pkg cream cheese (room temp) 1/3 cup sugar Apple pie filling Unroll the crescent rolls flat, pinch all the seams together except for the main middle one. Separate down the middle half ways (leaving 4 per side) Mix cream cheese and sugar together until creamy. Spread mixture on both halves of crescent rolls, add the apple pie filling to one of the halves then flip the other side over to the top of the apples (cream cheese side down) pinch the seams together all the way around. Place on cookie sheet with parchment paper and bake at 350 for about 20 minutes or until crust is golden brown. Remove and let sit a few minutes before serving as it will be hot! Serve with a scoop a of vanilla ice cream if desired

Grilled Chili Lime Corn Salad

Grilled Chili Lime Corn Salad 6 large ears of corn 2 tsp pepper 1 tbsp chili powder 4 tbsp lime juice 2 tbsp lime zest 1/2 cup sour cream 4 oz part cojita cheese (or feta cheese), crumbled 1/4 cup fresh cilantro, chopped (you need 4-5 cups or 3 small bags of frozen corn or 1 large bag of frozen corn if you don't have the corn on the cob) Preheat grill, inside or outside, over medium high heat Clean corn and remove all husks and silks Season corn with pepper Grill corn until starting to char and cooked through, turning to cook all sides Remove corn to a plate to cool until able to handle Using a knife carefully remove the corn kernels from the cobs Place all corn kernels into a large skillet and add in chili powder, lime juice & zest and heat through When hot remove from heat and add in sour cream, cheese and cilantro and stir gently to combine Serve immediately, at room temperature or cold.

Perfect Roasted, Grilled corn on the Cob

Perfect Roasted, Grilled corn on the Cob 6 -8 ears fresh sweet corn, in the husk butter... Lay the corn (in the husks) on a hot grill. (medium if using gas). Cook for twenty minutes, turning every few minutes. Remove from the grill with clean gloves and remove the husks and silk. Serve with lots of butter, salt and fresh ground pepper. Enjoy! Yes, the husks will get black and looked burned, it's ok! the corn inside will be perfect!

FAST-N-EASY BURRITOS

FAST-N-EASY BURRITOS 2 lbs of Ground Beef 2 16 oz cans of refried beans 1 10 0z can of Rotel drained (diced tomatoes and green chillies) 1 Cup of Chili Sauce ( I like that Heinz ...come in a bottle, usually by ketchup) Pkge of 10 in. flour tortillas warmed Small pkge of shredded cheddar cheese Sour cream (optional) Cook your ground beef Stir in the Refried Beans, Rotel, and chili sauce...heat through Put your meat mixture in the tortilla, top with cheese and sour cream if desired...fold and serve immediately

NO BAKE LEMON PIE

NO BAKE LEMON PIE 1 Pie Crust 2 cups sweetened condensed milk 3/4 cup lemon juice Pour two cups of sweetened condensed milk into a mixing bowl. Add Lemon Juice and Stir. Pour into the Pie Crust and refrigerate for a couple hours. Whipped cream for garnish

5-INGREDIENT WHITE QUESO

5-INGREDIENT WHITE QUESO (NO VELVEETA!) 1 lb pepperjack cheese 8 oz full-fat cream cheese 8 oz full-fat sour cream ¾ cup whole milk 1 can Rotel tomatoes & green chilies, drained In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed. Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted NOTE For a smoother queso, try using half white American cheese and half pepperjack

Shrimp & Veggie Stir Fry

Shrimp & Veggie Stir Fry 1 lb. large shrimp, peeled and deveined 1 bunch broccoli florets 1 small onion, chopped 1 red bell pepper, chopped 4 large mushrooms, quartered 4 T. butter 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) sesame seeds (optional) Melt 2 T. of the butter over med. high heat in a skillet. Add in the veggies and cook for 3-4 minutes to soften, but still be crunchy. Remove from the skillet. Melt the remaining butter in the skillet and add in the shrimp (make sure the shrimp are dry, I use a paper towel to do this). Stir and cook for 4-5 minutes or until pink. Add the veggies back to the skillet along with the house seasoning and a sprinkling of sesame seeds. Toss to rewarm the veggies for a minute. I served mine with rice.

FAST BLACK FOREST CAKE

FAST BLACK FOREST CAKE 1 (18.25 ounce) package devil's food cake mix with pudding 3 eggs 1 tablespoon almond extract 1 (21 ounce) can cherry pie filling 1 1/2 cups semisweet chocolate chips 1 tablespoon butter 2 tablespoons milk 1/2 cup confectioners' sugar Preheat oven to 350 degrees F (175 degrees C). Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan. Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool. To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar. Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Pizzeria Pizza at Home

Pizzeria Pizza at Home 1-10 ounce package refrigerated pizza dough (for 1 crust) 8 ounces bulk Italian sausage 1/2of a medium green sweet pepper, cut into thin strips (opt) 1/3 lb baked ham (opt), chopped ¼ medium onion, choped 6 oz. can tomato paste 1 Tb. Oregano ½ tsp. garlic salt 14 ounce can (drained weight)sliced mushrooms, drained (opt) 18 ounce package shredded pizza cheese (2 cups) 2 Tb. Shredded Parmesan. Preheat oven to 425 degree F. Grease a 12-inch pizza pan or cookie sheet. press pizza dough into prepared pan, building up side. Bake in preheated oven for 5 minutes. Meanwhile, in a medium skillet cook sausage and sweet pepper if using until sausage is brown. Drain off fat. Combine Tomato paste with oregano and garlic salt in a small measure and mix with enough water to make a sauce. Spread pizza sauce on baked crust. Sprinkle crust with cheese. Top with meat mixture over cheese and sprinkle chopped onions and mushrooms or other toppings of your choice. Bake in the 425 degree F oven for 10 to 15 minutes or until cheese is bubbly. Top with Parmesan cheese and let stand for 5 minutes before serving (you can do this before baking if you wish). Makes 6-8 servings.

Easy Pineapple Pie

Easy Pineapple Pie 8 1/2 ounces pineapple, crushed 1/3 cup margarine, 3/4 stick 1 1/2 cups sugar 3 large eggs 1 teaspoon vanilla extract 1 9" unbaked pie shell * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. Drain pineapple very well, reserving juice for other uses. Cream butter and sugar together until light and fluffy. Add eggs and use a wire whisk to combine thoroughly. Add vanilla extract and drained pineapple; blend. Pour into unbaked 9-inch pie shell and bake in preheated 350-degree oven for about 45 minutes. Let cool for a few minutes before cutting, or serve cold.

Pecan Pie Cobbler

Pecan Pie Cobbler 1 Box refrigerated pie crusts, softened as directed on box 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 1/2 teaspoons vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavor cooking spray 2 cups pecan halves Vanilla ice cream, if desired Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Homemade Cheeseburger Poppers

Homemade Cheeseburger Poppers 1 can biscuits (10 ct or your own recipe) 10 pre-cooked meatballs Sliced Cheese Dill Pickle Slices Mustard Ketchup Preheat oven to 375 degrees. Spray a small casserole dish or cookie sheet with non-stick spray and set aside. On a cutting board or clean surface, flatten each canned biscuit out until around ¼” thick. Squirt a small amount of both ketchup and mustard onto biscuit and spread covering most of dough. Place ¼ slice cheese, small pickle and meatball onto dough. Wrap biscuit dough around meatball pinching to seal. Place “popper” onto cookie sheet or casserole with pinched side down. Bake at 375 degrees for 10-12 minutes or until golden brown. Serve with additional ketchup for dipping or as desired. These freeze and reheat in microwave (45-60 seconds depending on microwave temps)

ZUCCHINI PATTIES

ZUCCHINI PATTIES 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden

Pineapple Coconut Cream Pie with Bananas

Pineapple Coconut Cream Pie with Bananas in Coconut Cookie Crust 1 1⁄2 cups shortbread cookies, crumbs (about 20 cookies) 1 2⁄3 cups coconut, divided 1⁄3 cup melted butter 1 large banana, sliced 1 1⁄2 cups cold milk 1 (4 ounce) package instant vanilla pudding 1 (8 ounce) can crushed pineapple, drained well 2 cups Cool Whip, thawed Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake at 325 degrees for 10 minutes or until golden. Cool and arrange banana slices on bottom of crust. Pour cold milk into large bowl and add pudding mix. Beat with wire whisk for 1 minute. Stir remaining cup of coconut into pudding and spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Refrigerate 4 hours or until set.

CREAMY CHICKEN & RICE CASSEROLE

CREAMY CHICKEN & RICE CASSEROLE 2 cups rice (uncooked) 2 Tbs butter 2 celery ribs, chopped 1 medium onion, chopped 2 1/2 cups chopped cooked chicken 1 (10 3/4 oz.) can cream of mushroom soup 1/2 cup sour cream 1/2 c. Unsweetened almond milk 1/4 tsp sea salt 1 tsp. black pepper 2 cups Habanero shredded cheese 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken Prepare rice according to package directions, but you must reduce the amount of water by 1/8 cup. Let it sit off the heat for 5 minutes after cooking to let some of the excess water get absorbed. Melt the butter in a large skillet over medium heat; sauté the celery and onions until soft. Preheat oven to 350 degrees F. Prepare Stove Top stuffing according to package directions. In a large bowl, stir together the soup, sour cream, milk, salt and pepper. Add the celery and onions, chicken, 1 1/2 c. of the cheese, and the cooked rice, strain away the excess liquid from the rice before adding. Transfer to a greased casserole dish and top with the stuffing. Bake, uncovered, for 35 minutes. Sprinkle with the remaining cheese and bake 5 more minutes. Remove, let rest for 5 minutes

Jiffy Spoon Bread

Jiffy Spoon Bread 1 (8 1/2 ounce) box Jiffy corn muffin mix 1 (16 ounce) can whole kernel corn 1 (16 ounce) can creamed corn 2 eggs, slightly beaten 1⁄2 cup margarine, melted 8 ounces sour cream 8 ounces cheddar cheese, shredded Mix all together except cheese. Spread evenly in a greased 9x13-inch pan. Bake at 350° degrees for 35 minutes. Remove from oven. Sprinkle cheese on top. Return to oven and bake for 10 more minutes, or until cheese melts

Sweet & Sour Watermelon Cucumber Salad

Sweet & Sour Watermelon Cucumber Salad 1/2 cup cider vinegar 1 cup water 1/2 cup sugar 1 tablespoon poppy seed 1/3 cup green onion, finely chopped 3 cups seedless watermelon (cut into chunks or balled with melon baller) 2 English cucumbers, peeled, seeded and sliced into small chunks salt and pepper Mix together the vinegar, water, sugar and poppy seeds in a bowl and season with salt and pepper to taste. Stir in the chopped green onion. Place the watermelon and cucumber in a serving bowl and pour the marinade over the top. Serve immediately or cover and refrigerate a couple of hours before serving. Toss gently before serving.

Dorito Casserole

Dorito Casserole 2 (10 1/2 ounce) cans cream of mushroom soup 1 1/2 cups water 1 (10 ounce) can Rotel Tomatoes, chopped 1 (13 -16 ounce) bag plain Doritos 1 1/2 cups chopped onions 1 lb ground beef 1 cup grated cheddar cheese Preheat oven to 350 degrees. Bring to a boil the soup, water, and tomatoes. Cook onion with ground beef. Place layer of slightly crushed Doritos in the bottom of a casserole. Add a layer of ground beef, a layer of soup mixture and a layer of Doritos. Continue until all ingredients are used. Top with cheese. Bake in 350 degree oven for 25-30 minutes. Serve and enjoy. You can also add canned beans and cooked rice to this casserole! If you can't get Rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).

Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark 2 sticks of butter 1 cup of light brown sugar 1 reg. bag of pretzels 12 ounce bag of chocolate chips Sea salt Preheat the oven to 400. Line a large bar pan with parchment paper, cover with pretzels. In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method. Bake the sheet for 5 minutes. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Nana's Squash Casserole

Nana's Squash Casserole 2 med. yellow squash, sliced 1 med. zucchini squash, sliced 1 med. onion, chopped 1 carrot, peeled and sliced 2 T. butter 2 T. sugar 1/2 tsp. salt 1/2 tsp. pepper 1 large egg, beaten 1/2 C. fresh breadcrumbs 3/4 C. shredded cheddar cheese In a pot, add the yellow and zucchini squash, onion and carrot. Cover with water and bring to a boil, cooking for 6 minutes. Drain well. Mash the veggie mixture (I used an my immersion blender for this) then stir in the remaining ingredients. Once combined, pour into a 1.5 quart, lightly greased, casserole dish. Bake in a 350 degree oven for 25-30 minutes or until the top begins to brown.

Beef & Noodle Stew

Beef & Noodle Stew 1 tsp olive oil 1 lb stew meat 1 tsp salt 1 tbsp. pepper 1 tbsp. garlic powder 28 oz Tomatoes Stewed 2 cups Beef Stock 4 cups water 1 lb red potatoes, washed and cut in half 16 oz canned green beans 16 oz canned corn 1 lb pasta In a large stock pot heat olive oil over medium heat Trim any excess fat off of the stew meat In a small bowl combine salt, pepper and garlic powder Sprinkle seasoning mix over meat and toss to coat Add stew meat to stock pot and brown meat, it should take 4-5 minutes To the stock pot add in tomatoes & beef stock Cover and let cook over medium heat for 2-3 hours, or until meat is tender (check often to make sure liquid does not evaporate, add in water if necessary) Add in water, potatoes, green beans, corn Cook over medium-high heat for 30-45 minutes or until potatoes are just fork tender Add in pasta and cook for an additional 20 minutes, or until pasta is cooked Serve immediately, or keep warm until ready to serve **You can also freeze if you would like

Peanut Butter & Jelly Muffins

Peanut Butter & Jelly Muffins Serves 12 For the muffins 6 tbsp butter 3/4 cup creamy peanut butter 1 3/4 cup flour 1 tsp baking soda 1/2 tsp salt 1 egg 1/2 cup brown sugar 2 tsp vanilla 1/4 cup fat free milk 1/2 cup fat free plain greek yogurt 12 tbsp jelly (I used strawberry & grape) For the topping 1/4 cup brown sugar 1/4 tsp salt 2 tbsp butter, melted 1/4 cup flour Preheat oven to 350 Line a muffin pan with liners or spray with nonstick spray In a microwave safe bowl combine butter and peanut butter and place in microwave for 30 seconds, and then stir, repeat as needed until melted and well combined, set aside. In a bowl whisk together flour, baking soda & salt, set aside. In the bowl of a stand mixer (or a large bowl you can use a hand mixer with) beat together egg, brown sugar and vanilla until smooth. Add in peanut butter mixture and mix until well combined. Add in milk & yogurt, mixing again until well combined. Slowly add in flour mixture, mixing until just incorporated. Using a ice cream scoop evenly divide batter into muffin pan. Make a small indention in the center of each muffin, I used my thumb, and place a tablespoon of jelly in each hole. In a small bowl combine all the topping ingredients until crumbly. Evenly divide among the muffins, gently pressing the topping into the muffins. Place in oven and bake for 16-18 minutes, or until toothpick inserted comes out clean. Let cool for 5 minutes

Kick-n Chicken w/Glazed Green Beans & Rice

Kick-n Chicken w/Glazed Green Beans & Rice 2 cups white or brown rice 3lbs boneless chicken tenderloins (wash and trim grizzle and fat) 2 bags of frozen natural cut green beans (12 oz.) 1 1/2 tablespoons minced garlic (any brand, I prefer minced to bulb as I can measure better) 3/4 cup of organic coconut oil or canola oil (I prefer coconut) Weber Kickn Chicken seasoning Weber Garlic and Herbs seasoning ½ cup of light brown sugar (you may substitute organic agave if you like use ¼ cup) 3 tablespoons of worcesthire sauce 1 cup water Cook rice according to directions, cover and sit to side. Heat heavy skillet add ½ cup of coconut oil. Season chicken by coating well (you want to see the flavor) with both seasonings. Cook until edges turn white, turn continue to cook until all pink has gone and chicken breaks with a fork. Reduce heat to warm. (I use a gas stove). Meat will continue to cook but not dry out. In heavy skillet pour ¼ cup of coconut oil, heat. Add green beans and blanch until the color is no longer bright green. Add brown sugar; stir and coat beans well. Add worcestshire sauce and garlic, stir well. Add water and mix well. Cover and bring to a low boil. Cook, stirring occasionally for 5-10 minutes (depending on the doneness you want your beans) you want to let all the liquid cook down. Spoon rice in long casserole dish, cover rice with green beans, place tenders in row by making groves in beans/rice.

HAYSTACKS

HAYSTACKS 2 cups kidney beans, cooked 1 teaspoon salt 2 tablespoons chili powder 1 teaspoon ground black pepper 1 (14.5 ounce) package corn tortilla chips 1 head iceberg lettuce - rinsed, dried, and shredded 2 large tomatoes, chopped 1 green bell pepper, chopped 1 onion, chopped 1 (10 ounce) can chopped black olives 1 carrot, shredded 1 cup shredded Cheddar cheese 1/2 cup sour cream 1 cup salsa In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through. To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

TUNA PATTIES

TUNA PATTIES 2 eggs 2 teaspoons lemon juice 1/4 cup grated Parmesan cheese 3/4 cup Italian seasoned bread crumbs 3 (6 ounce) cans tuna, drained 1/4 cup diced onion 1 pinch ground black pepper 3 tablespoons vegetable oil Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onions until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties. Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

BROCCOLI CHEESE CASSEROLE

BROCCOLI CHEESE CASSEROLE 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup mayonnaise 1 egg, beaten 1/4 cup finely chopped onion 3 (10 ounce) packages frozen chopped broccoli 8 ounces shredded sharp Cheddar cheese salt to taste ground black pepper to taste 2 pinches paprika Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika. Bake for 45 minutes to 1 hour in the preheated oven

Garlic and Shrimp Brussel Sprouts

Garlic and Shrimp Brussel Sprouts 8 Brussel Sprouts cut in half 8 pre cooked shrimp 2 garlic cloves sliced a pinch or 2 of basil salt and pepper to taste about a tsp butter olive oil Preheat a skillet with a little olive oil, add garlic and brussel sprouts, cook for about 2 min on med-high heat, flipping your sprouts, add butter, once it's melted add your shrimp, season with salt and pepper and basil. Make sure you flip your sprouts and shrimp so that both sides have nice color. Once everything has a nice brown color its done

Buttermilk Biscuits

Buttermilk Biscuits 3 Cups Self Rising Flour 1/2 Cup Lard (yes lard, makes a flakier biscuit) pinch of sugar Buttermilk Melted butter Cut lard into flour and add the pinch of sugar. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit). With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten in a greased iron skillet or pan. Bake in a preheated 425 degree oven for 15-18 minutes. Brush with melted butter when removed from the oven

Oreo Churros

Oreo Churros 36 Oreos 2 cups water 4 tablespoons butter 1 cup sugar , divided (1/3 cup for batter, 2/3 cup to roll churros in) 1 cup flour 2 eggs Oil for frying 1 cup heavy cream Separate the cookies and the filling into two bowls. Process the cookies to a fine crumb in your food processor. In a pot, add water, butter, 1/3 cup sugar and bring to a boil. Add the flour and Oreo crumbs. Whisk together until fully combined. Add two eggs and whisk together again. In a piping bag with a large star tip, pipe 5 inch sections onto a parchment paper lined cookie sheet. Freeze completely (or a minimum of 2 hours) to preserve the shape and help the frying look perfect. When you're ready to fry them, heat 2 inches of oil in your large pot to 350 degrees. Add them in batch to the oil and cook for 2 minutes on each side. In a shallow bowl add 2/3 cup sugar. Drain the oil from the churros and roll in sugar. Add the heavy cream to your stand mixer with the whisk attachment. Melt the Oreo filling for 10 seconds to soften. Whisk until peaks form and add in the Oreo filling. Whisk on high until filling is incorporated completely. Refrigerate whipped cream until you are ready to serve.

Hawaiian Bread & Buns

Hawaiian Bread & Buns 3 cups All-Purpose Flour , divided 1 tablespoon instant yeast 2 tablespoons water 1/2 cup pineapple juice 1/4 cup softened , unsalted butter 1/3 cup brown sugar 2 large eggs plus 1 egg yolk , white reserved 1 teaspoon vanilla extract 2 tablespoons potato flour 1 1/4 teaspoons salt In the bowl of your stand mixer combine 1/4 cup flour, 1 tablespoon instant yeast and 2 tablespoons water to make the sponge. Allow the sponge to rest for 15 minutes. Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla Mix until completely combined. Whisk together the rest of the flour, potato flour, and salt before adding to the liquid ingredients. Mix and knead until the dough is cohesive and smooth, it may take a while because it will be really sticky at first. Use a flat beater in your stand mixer for 3 minutes. Switch to a dough hook for 5 minutes on medium speed. If it is still sticking like crazy add a couple more tablespoons of flour Grease a large mixing bowl and form the dough into a ball. Put into the bowl and cover with a towel. Let rise for 1.5 to 2 hours. Grease a pan or a loaf pan. You can make two loaves or 16 small buns. I made one loaf and 4 large hamburger buns. Gently deflate the dough and form into bread in your desired size. Cover dough lightly with plastic wrap. Let rise again for at least an hour until really puffy. Mix the leftover egg white with 1 tablespoon cold water. Brush the mixture on the dough. Preheat oven to 350°. Bake small rolls (this would make 16) for 20 to 25 minutes. Bake buns for 25 minutes. Bake loaf bread for 30-35 minutes.

PULL-APART GARLIC BREAD

PULL-APART GARLIC BREAD 1 roll (or 2) of Grand sized biscuits 1/2 stick of REAL butter Garlic powder Parsley Cut each biscuit into quarters. Place quartered biscuits in a large bowl. In another small bowl melt butter in the microwave. Add enough garlic and parsley to taste great. Stir seasoned butter mixture. Pour butter over biscuit quarters. Toss until well coated. Place butter coated biscuit quarters in a Bundt pan, piece by piece. Drizzle any left over seasoned butter over the top for all of that buttery goodness to soak in. YUM! Bake at 350 degrees until well browned... About 25 minutes. Place a plate over the Bundt pan and flip. That's all there is to it

Pineapple Stuffing

Pineapple Stuffing 1 20 oz. can crushed pineapple 1/2 cup butter 1 cup sugar 4 eggs 5 slices bread, cubed Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Dump the pineapple into a strainer and drain well, pressing out the juice a few times. Meanwhile, cream the butter and sugar until fluffy; beat in the eggs one at a time until smooth. Stir in the pineapple until well-mixed. Fold in the bread cubes. Transfer the mixture to the prepared baking dish. Bake 55-60 minutes or until golden on top and set in the middle. Serve warm or at room temperature. Great with ham

Sweet Milk Biscuits

Sweet Milk Biscuits 3 C. self rising flour 1/2 C. Lard (you can use Crisco) sweet milk (whole milk) start with 1/4 C. at a time. melted butter for brushing the tops Place the flour in a large bowl and cut in the lard/shortening using a pastry blender or fork until it resembles a crumby texture. Make a well in the center of the flour and stir (using a fork) 1/4 C. milk into the flour, slowly pull more flour to the center and add a more milk, a little at the time, until the dough has come together. You do not want a sticky dough, just wet enough to hold together. Turn the dough out on to a floured surface and using floured hands knead it a few times and begin to press it out to about 1/2" thickness. Fold the pressed dough in half and press out again to about 1/2-3/4" thickness. Use a floured glass or biscuit cutter to cut out the biscuits and place in a greased (using the Crisco or lard) skillet or baking pan. Let the biscuits rest while the oven preheats to 425 degrees. Bake the biscuits for 12-14 minutes or until golden brown on top. Remove and brush with melted butter before serving.

Chicken & Gravy Casserole

Chicken & Gravy Casserole 2 c. pre-cooked chicken, cubed 1 small onion, diced 6 slices bacon, cut into pieces 2 large potatoes, diced 1 can mushrooms (1 cup if fresh) 1 (10 3/4 ounce) cream of chicken soup 3/4 c. chicken broth 1 Tbsp. minced garlic 1/2 c. shredded cheese salt & pepper to taste Take garlic, bacon pieces, diced onion and diced potatoes & place in large skillet. Fry until bacon is done and potatoes are softened. Onions will start turning transparent as well. Season with salt & pepper as desired to taste. Add chicken & mushrooms to skillet with potato mixture. Stir soup and broth together in a bowl with a whisk. When thoroughly mixed, add to skillet with cheese and other ingredients. Toss to combine all ingredients. Make sure everything is coated with soupy sauce. Pour into 8x8 oven safe dish. Preheat 425° Bake for 30 minutes. It will have a soupiness effect to it still, so do not be alarmed. This is the gravy that the casserole makes. Serve over toast or rolls to complete the meal

Pina Colada Fluff

Pina Colada Fluff 1 3.4 oz vanilla instant pudding mix 1 20 oz can crushed pineapple (do not drain!) 1 8 oz container Cool Whip (I used lite) - thawed 1 tsp rum extract 2 cups miniature marshmallows 1 cup shredded sweetened coconut ½ cup chopped nuts (your favorite) Combine pudding mix and the entire can of crushed pineapple in a large bowl. Stir until completely combined. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts, Chill until ready to served

SLOW COOKER BAKED APPLES

SLOW COOKER BAKED APPLES 4 -5 baking apples (I was able to fit 7 smaller apples in mine) 1 tablespoon lemon juice 1⁄3 cup raisins (optional) 3⁄4 cup brown sugar 1⁄2 teaspoon cinnamon 1⁄4 cup butter, softened Scoop out center of each apple and and leave cavity about 1/2 in from bottom. (I sliced the top half of mine off and used a small spoon to remove the core and seeds. Peel top of apples down about 1 in and brush lemon juice on top. In bowl, combine raisins, brown sugar, cinnamon, and butter. Spoon mixture into apples. Pour 1/2 c water in sprayed crockpot and arrange apples inside. Cover and cook on low 1-3 hrs or until tender. Serve warm or room temperature with vanilla ice cream and caramel ice cream topping

Baked Denver Omelet

Baked Denver Omelet 2 tablespoons butter 1/2 onion, chopped 1/2 green bell pepper, chopped 1 cup chopped cooked ham 8 eggs 1/4 cup milk 1/2 cup shredded Cheddar cheese salt and ground black pepper to taste Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish. Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more. Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm

Two Tin Lunch

Two Tin Lunch 1 can tuna in water, drained 5 oz (Small can) corn, drained 1⁄3 cup kraft* classic mayonnaise salt and pepper, to taste 10 crispbread (crackers) I would use triskets or wheat crackers parsley sprig, to garnish Mix the tuna, corn and mayonnaise together. Season to taste. Serve on crispbreads. Garnish with parsley if desired.

Cheesy Italian Sausage and Potato Bake

Cheesy Italian Sausage and Potato Bake 3 large potatoes, washed and cut into bite size cubes 1 large carrot, peeled and sliced (I used petite carrots this time) 1/2 onion, chopped 4-5 whole Italian sausage links 1 T. olive oil 1 T. my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container) 1 tsp. Italian seasoning 1 T. butter 3/4 C. shredded sharp cheddar cheese Place the potatoes, carrot and onion in a 2.5 quart lightly greased casserole dish. Add the oil, house seasoning and italian seasoning. Toss to coat well then dot the potatoes with the butter. Lay the sausages across the top. Cover with tinfoil and place in a 425 degree oven for 30 minutes. Remove and uncover, return to the oven for 20 minutes. Remove and top with the cheese and place back in the oven for 10 minutes

Warm Green Bean, Bacon & Potato Salad

Warm Green Bean, Bacon & Potato Salad 1 lb small red potato coarse salt and pepper 1 tablespoon olive oil 2 garlic cloves, minced 4 slices bacon, cut crosswise into 1/2-inch pieces 1⁄2 lb green beans, trimmed and cut into 1 1/2-inch lengths 2 tablespoons fresh lemon juice In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm. Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

CHICKEN JALAPEÑO POPPER SOUP

CHICKEN JALAPEÑO POPPER SOUP 1 bag stir fry veggies 1 bag of great northern beans 16 oz 1 can rotel (tomatoes and green chilies) 1 can diced tomatoes with onion celery and bell pepper 1 Jalapeño pepper 1 Tbs. fresh minced garlic 2 Tsp. chili powder 1 Tsp. Cumin 1 Tsp. Oregano crushed red pepper to taste 32 oz box of all natural chicken broth 1 package of cream cheese 8 oz. 1 package of turkey bacon 5 oz. 1 whole bell pepper some extra frozen peas (about 1 cans worth) chicken amount to taste Pre-cook the chicken and bacon before adding them to the rest of the ingredients. Let it get hot before adding in the cream cheese. otherwise you put it all in the crockpot and let cook for 6-8 hrs or until all ingredients are thoroughly cooked

Grilled Brown Sugar Pork Chops or Chicken

Grilled Brown Sugar Pork Chops or Chicken 6 pork chops or 6 boneless skinless chicken breasts 1⁄2 cup brown sugar 1⁄2 cup unsweetened apple juice (or use 1/4 cup each apple sauce and juice) 1⁄4 cup vegetable oil 1 tablespoon soy sauce 1⁄2 teaspoon ginger powder 1⁄4-1⁄2 teaspoon garlic powder (or to taste) 1⁄4 teaspoon salt (or to taste) 1⁄4 teaspoon black pepper (or to taste) 1 pinch cayenne pepper (optional) 1⁄4 cup cold water 2 teaspoons cornstarch In a small saucepan combine brown sugar, apple juice, oil, soy sauce, ginger powder, garlic powder, salt, pepper and cayenne (if using); bring to a boil over medium-low heat stirring until sugar is completely dissolved (about 4 minutes) and the mixture is at a light simmer. In a small cup mix together 1/4 cup water and cornstarch; add to the mixture and whisk over low heat until thickened; remove from heat and cool completely (at this point it may be refrigerated). After the sauce has cooled completely place the pork chops or chicken on a large plate. Remove a little sauce to a separate bowl to brush onto the meat. Brush liberally with the sauce on both sides; cover meat and chill for 6 hours or up to 24 hours, refrigerate the remaining sauce to baste the meat with later. Grill the pork chops or chicken brushing with the remaining sauce while grilling or towards the end of the grilling time.

Fiesta Scrambled Eggs

Fiesta Scrambled Eggs 6 large eggs 1/4 C. milk 1 T. butter 1 jalapeno, seeded and minced 1 small tomato, chopped 4 green onions, chopped (whites and greens) pinch of salt and pepper 3/4 C. shredded Colby Jack Cheese (more for topping) Crushed tortilla chips (for topping) Salsa Combine the eggs and milk in a bowl and whisk together. Melt butter in a non-stick skillet over medium high heat. Add in the jalapeno, 1/2 of the green onions and saute for 1 minute. Reduce heat to medium and add the tomatoes and the egg/milk mixture to the pan. Gently stir the eggs until they begin to set, add in 3/4 C. cheese, salt and pepper and continue to stir, total time approx 3-4 minutes. Remove from heat and plate, topping with a few green onions, more cheese and some of the crushed tortilla chips. Serve with salsa

Loaded Baked Potato Dip

Loaded Baked Potato Dip 16 oz. sour cream 16 slices bacon (12 oz. Cooked and crumbled) 8 oz. sharp cheddar cheese shredded (2 cups) 1/3 cup scallions or chives chopped Combine all ingredients in a bowl and chill for about 3 hours to allow all the flavors to blend. Garnish with a little extra cheese, chives and bacon. Serve with your favorite potato chips. Note: You might want to make a double batch

Crock Pot Steak Fajitas

Crock Pot Steak Fajitas 1 1/2 lbs boneless sirloin, cut into thin strips 2 tablespoons vegetable oil 2 tablespoons lemon juice 1 -2 garlic clove, minced 1 1/2 teaspoons ground cumin 1 teaspoon seasoning salt 1/2 teaspoon chili powder 1 green bell pepper, thinly sliced 1 onion, thinly sliced 6 -8 flour tortillas shredded cheddar cheese (optional) salsa (optional) guacamole (optional) sour cream (optional) shredded lettuce (optional) chopped tomato (optional) chopped onion (optional) Brown the steak in oil. Place the steak and drippings into the crock pot. Add lemon juice, garlic, cumin, salt, and chili powder. Mix well. Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender. Add green pepper and onion; cover and cook for 1 hour more. Warm the tortillas. Spoon beef and veggies down the center of the tortillas. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired. Fold in the sides of the tortillas and serve immediately.

Easy Breakfast Casserole

Easy Breakfast Casserole 2 cups dry chicken stove top stuffing mix ( from the canister) 2 cups milk 1 1/2 cups cubed ham ( or use Bob Evans Sausage, cooked, drained well, and crumbled) 6 eggs, beaten 1 cup cheddar cheese, shredded 1/2 teaspoon salt Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 x 12 baking dish. Mix all the ingredients together. Pour into prepared baking dish. Bake for about 45 to 50 minutes or until set

PORK CHOP PARMESAN CASSEROLE

PORK CHOP PARMESAN CASSEROLE 6 pork chops 2 eggs 2 tsp basil 2 tsp black pepper 2 tsp oregano 1/2 tsp sea salt 1 1/2 cups Panko 3 + 1 Tbs EVOO 14.10 OZ spaghetti 1 large can spaghetti sauce 2 cups frozen peas 1 cup shredded or sliced cheese of your choice 1/2 cup grated Parmesan -Grease casserole dish with 1 Tbs EVOO and set aside. Preheat oven to 425°F. SPAGHETTI: Cook spaghetti with peas, according to package directions. Drain and add 1 tsp of each of the following: basil, oregano and black pepper, the 1/2 tsp of sea salt and 1/2 the can of spaghetti sauce. Toss until mixed well. PORK: Trim the fat off of the pork, rinse and pat dry. Preheat frying pan (medium/high heat). Add 3 Tbs EVOO. Bowl #1: eggs and 1 tsp of each... Basil, oregano and black pepper. Whisk together. Bowl #2: panko -Dip the pork in the egg mix and then the panko and place in pan. Fry both sides until golden brown... About 10 minutes. Place cooked pork on top of spaghetti in casserole dish. Spoon remaining sauce on top of the pork and top with the cheeses. Bake for 20-25 minutes

Fake 'n Bake Oven Ranch Chicken

Fake 'n Bake Oven Ranch Chicken 4 boneless skinless chicken breasts 6 skinless chicken drumsticks 1 1/2 cups Hidden Valley® Original Ranch® Dressing, prepared 2 cups instant potato flakes 1/2 teaspoon paprika 1/2 teaspoon parsley flakes 1/4 teaspoon garlic powder salt & pepper Place cleaned and dried chicken pieces in a large flat glass dish, dredge each piece in the ranch dressing, cover dish with plastic wrap and marinate in the fridge for 30-45 mins. Meanwhile, Preheat oven to 450°. Coat 9 x 13 inch baking sheet (or glass baking dish) with Pam. Mix potato flakes, paprika, parsley flakes and garlic powder in a flat dish. Remove marinated chicken pieces from ranch marinade, and roll in potato flake mixture, coating thoroughly. Arrange on baking sheet, and pepper and salt to taste. IMPORTANT: Turn down oven to 350°. Bake approximately 35-45 mins, or so long as the juices run crystal clear when chicken pieces are pierced with a fork and the crust looks golden brown

SLOW-COOKER HAMBURGER HASH

SLOW-COOKER HAMBURGER HASH 3 pounds lean ground beef 1 can (15 ounces) tomato puree... 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 can (10 1/2 ounces) condensed French onion soup with beef stock... 3/4 cup water 1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed 4 medium carrots, diced (2 cups) 1 teaspoon salt 1-2 cups shredded cheddar cheese Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water. Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes the add cheese. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.

Super Moist Oven Baked BBQ Chicken

Super Moist Oven Baked BBQ Chicken 4, bone-in Chicken Breast Halves 3 tbsp olive oil 1 1/2 tsp smoked paprika 2 tbsp fresh lemon juice 3 cloves garlic, minced 1/2-3/4 tsp kosher salt pepper to taste 1 C favorite prepared BBQ sauce Remove skin from chicken breast halves and place in a large ziplock bag. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken. Let chicken marinade for at least an hour, up to 24 in the fridge. Preheat oven to 350 degrees Remove chicken from bag and place on a baking sheet. Season with salt and pepper. Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.

Sausage and Rice Casserole

Sausage and Rice Casserole 1 1/2 lb. hot breakfast sausage 1 small onion, chopped 1 stalk celery, chopped 1/2 red bell pepper, chopped (you can use whatever kind you have on hand) 1 1/4 C. uncooked Jasmine rice (that's what they had, but you can use long grain rice as well) 10.5 oz. can cream of mushroom soup 2 C. chicken stock 3/4 C. shredded Colby jack cheese Brown the sausage in a large skillet over med. high heat. Break up the sausage as it cooks with a wooden spoon. Drain off any excess grease. Add in the onion, celery and bell pepper. Cook for 5 minutes. Add in the uncooked rice and stir to combine. Whisk together the soup and broth and pour into the pan. Stir to combine well. Stir in the cheese and pour into a lightly greased 2.5 quart baking dish. Cover tightly with tinfoil and bake in a 350 degree oven for 1 hour

Dreamsicle Orange Punch

Dreamsicle Orange Punch 1 Quart Orange Sherbet; 1 Quart Vanilla Ice Cream; 1 Liter Of Sprite or 7-Up. 1 Can Of Cream Soda. Pour 1 Liter Sprite or 7-Up Into A Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream Into The Bowl. Add 1 Can Of Cream Soda And Stir

Spanish style cabbage

Spanish style cabbage 1/2 head of cabbage chopped 1 lb of hamburger meat 1 can of rotel 1 pkg Taco Seasoning Brown hamburger, drain. Sauté chopped cabbage in 2Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water. Simmer until liquid is absorbed

5-Layer Mexican Dip or Nachos Supreme

5-Layer Mexican Dip or Nachos Supreme 1 (15 ounce) cans spicy refried beans 1 cup sour cream 2/3 cup mayonnaise 1 (1 ounce) package taco seasoning mix ( or to taste) 2 (4 ounce) cans diced green chilies ( or salsa) 4 somewhat firm avocados, diced small 2 tablespoons fresh lemon or 2 tablespoons lime juice 1 teaspoon salt 1/4 teaspoon garlic powder 2 cups cheddar cheese, shredded 2 cups green onions, chopped 2 cups tomatoes, chopped 6 ounces chopped black olives 3 tablespoons chopped fresh cilantro tortilla chips, warmed ( such as Scoops) In a 13 x 9-inch glass serving dish, spread the refried beans. Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans. Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles. Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles. Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro. May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes. Serve with warm tortilla chips (we like Tortilla Scoops). TO MAKE NACHOS SUPREME:. Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted

Homemade Oxyclean

Homemade Oxyclean 1 Cup of Water 1/2 Cup of Peroxide 1/2 Cup of Baking Soda Directions: **Test on an inconspicuous area first** Apply to stain and let sit for 15 minutes or longer if needed. Bad stains can soak overnight

Romano Chicken

Romano Chicken 2 chicken breasts 1/2 cup flour 2 tablespoons Romano cheese salt and pepper 1 egg, beaten 2 teaspoons water Whisk together the egg, and the water. Pound out chicken breasts to, at most, 1/2 inch thick. Season the flour with salt and pepper, and coat the chicken lightly. Then dip in egg, and cover with shredded Romano. Place in frying pan on medium high, with a little bit of oil. Cook until golden brown. Makes: 2 servings

Spicy Sausage Balls

Spicy Sausage Balls 2 cups Bisquick baking mix 1 lb spicy bulk sausage 1 lb sharp cheddar cheese, shredded Preheat oven to 325 degrees. Combine dry bisquick mix, raw sausage, and cheese in a large mixing bowl. (***mixture will be very dry -- so it's important to allow your sausage and cheese to come to room temperature before combining.). Spray baking sheet with nonstick cooking spray. Form small balls (more like loose clumps)out of mixture, and line balls on baking sheet about 2 inches apart. Bake for 30 minutes until browned and crispy

Layered Chicken Salad

Layered Chicken Salad ½ cup ranch dressing ½ cup BBQ sauce 2 heads Romaine or iceberg lettuce, washed and cut into pieces 3 cups chicken, cooked and cubed 1 can black beans, drained and rinsed 1 can corn, drained 1 cup cherry tomatoes, halved 1 red pepper, chopped ½ cup pitted black olives, chopped 2 cups shredded cheddar cheese Whisk the BBQ sauce and ranch dressing together in a bowl and set aside. In a 9 x 11" casserole dish, arrange half of the pieces of Romaine across the bottom, overlapping them slightly and making sure the entire bottom of the dish is covered. Evenly sprinkle half of the chicken pieces on the lettuce, then add ½ of each remaining ingredient - the beans, corn, tomatoes, red pepper and olives. Spread half of the dressing on top, then sprinkle on half of the cheese. Layer on the remaining lettuce and the second half of the remaining ingredients again, ending with the cheese. Wrap tightly with plastic wrap and chill overnight in the fridge. Cut into squares or just spoon it up, serve cold.

Baked Cinnamon “Chips”

Baked Cinnamon “Chips” 6-8 small flour tortillas 1 Tbsp butter, melted ½ cup sugar 2 tsp cinnamon Preheat oven to 350°. Cover a baking sheet with parchment paper. Combine sugar and cinnamon in a zipper baggie. Shake until well mixed. Sprinkle a heavy layer of cinnamon sugar on your prep surface (I used a plate). Brush the melted butter on both sides of the first tortilla and lay on sugar mix. Sprinkle on cinnamon sugar, making sure to coat the entire top. For the next few tortillas repeat the same thing. Once tortillas are stacked, buttered and coated, cut the stack into 8 equal pieces (I used a pizza cutter). Take each “chip” place on the baking sheet. Keep them spread out evenly so that they don’t get soggy. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely. If you have leftover cinnamon sugar, you can store it for later or simply spread it on top of your chips before they bake (as I did) to make them super cinnamon-y

Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins 1/2 cup unsalted butter, softened 1 1/4 cups sugar 2 eggs 1 tsp pure vanilla extract 2 1/2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 cup buttermilk or milk 1 (8-oz) pkg cream cheese, cut into small cube 1 1/2 cups fresh blueberries 1 tsp lemon zest Preheat oven to 350 degrees. Line two muffin tins with paper liners, or spray well with non-stick cooking spray. In a large stand mixer bowl, cream together butter and sugar until light and fluffy. Mix in eggs and vanilla. Add the flour, baking powder, baking soda, and salt. Turn mixer on low and slowly add buttermilk until batter just comes together. Use a spatula to fold in cream cheese cubes, breaking up any large pieces. Gently fold in blueberries and lemon zest. Spoon batter into 16-18 muffin cups. Bake for 20-25 minutes, or until muffin centers spring back when touched. Serve warm.

Best Italian Wedding Soup

Best Italian Wedding Soup 1 whole chicken 1/2 pound lean ground beef 1 large can chicken broth 3-4 garlic cloves -- mince garlic 1 Large onion 1 egg bread crumbs (optional) Grated parmesan cheese Salt/Pepper/Garlic powder to taste Chopped up carrots (about 3-4 large) Chopped up celery (about 6 stalks) 2 bunches of fresh spinach Pour entire can of chicken broth and add additional water to cover chicken to cook on medium heat. Add chopped onion, salt, pepper, and minced garlic to taste. Cook for approximately 45 minutes. Remove chicken to cool. While chicken is cooking, prep your bite size meatballs. Add 1/2 lean ground beef (can use ground chicken, ground turkey, and even ground pork if desired), one egg, sprinkle some bread crumbs (if desired) and some parmesan cheese (1/4 cup is plenty). Roll into bite size meatballs. Drop meatballs in soup set on low heat and add remaining ingredients: chopped up spinach, carrots and celery. Cut up chicken into pieces and add in soup as well. Continue cooking on low heat for another 30 minutes. Pasta is optional -- if you do wish to have some to accompany this soup, cook in separate pot and add to soup as desired

Million Dollar Cake

Million Dollar Cake 1 (18 1/4 ounce) package yellow cake mix 3 eggs (or as called for by your cake mix) 1/3 cup oil (or as called for by your cake mix) 1 1/3 cups water (or as called for by your cake mix) 8 ounces cream cheese 1 1/2 cups confectioners' sugar 1 (20 ounce) can crushed pineapple in juice 2 (8 ounce) cans mandarin oranges, drained 1 (3 1/2 ounce) package vanilla instant pudding mix 1 (8 ounce) container frozen whipped topping, thawed Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

Sweet & Sour Chicken

Sweet & Sour Chicken Preheat oven to 350. Chicken: 5 boneless skinless chicken breasts 1 cup corn starch & 1/2 cup flour mixed 2 beaten eggs salt & pepper 1/4 cup oil Sauce: 1 cup ketchup 1/2 cup sugar 1/3 cup vinegar 2 tbls honey 1 tbls mustard 1 tbls soya sauce Mix all together. Can adjust to sweetness or sourness of choice! Wash chicken and dip into cornstarch/flour mix then dip in eggs. Fry in heated pan with oil and add salt and pepper. Cook half way through. Place in a casserole dish and pour the sauce mixture on top. Mix well. Bake in preheated oven for 45 mins turning every 15 mins.

Chocolate Twinkie Cake

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

STRAWBERRY SHORTBREAD PIE

STRAWBERRY SHORTBREAD PIE *For the Crust : 1 1/4 c. flour 1/4 c. sugar pinch of salt 1/2 c. butter (room temperature..very important) *For the cream cheese whippy layer: 1 c. heavy whipping cream 8oz of cream cheese.. (room temp.) 1 1/4 c. powdered sugar 1 tsp vanilla *For the strawberry topping: 3 cups of sliced strawberries 1/2 c. powdered sugar 2 tsp. cornstarch 3 drops red food coloring To make your crust.. Preheat oven to 325.... mix your flour, sugar in a med. bowl... cut in the butter until crumbly.. then quickly combine mix it with your hands until it forms a dough... its ok if its a bit dry.... press evenly onto bottom and sides of 9" pie pan... don't press to hard.. bake for 20 to 25 min. Cool Completely To make the cream cheese layer: 1st whip your heavy cream until stiff. ... then set it in the refrigerator...In another bowl.. cream your cream cheese and 1 1/4 cup of powdered sugar until smooth.. 1 to 2 min...blend in vanilla...Fold the whipped topping in...***VERY IMPORTANT...Try not to eat it all.. ya it's that good...put the mixture in the cooled pie crust and smooth.. refrigerate. To make the strawberry topping... mix the sliced strawberries and 1/2 cup powdered sugar... Let Stand 30 min.... drain the juice.. SAVE it.... you need 1/3 cup if not enough add some water.. In a small sauce pan put juice, cornstarch and red food coloring... stir constantly till thickens...remove from heat... cool completely.. then combine with strawberries.. You can spread on pie now or wait till serving.. leave a bit of an edge so you don't make the crust soggy....

Turkey Ranch Club Wrap

Turkey Ranch Club Wrap 1 Multi-Grain Flat-out Wrap 2 slices Turkey Breast 1/8 C. Shredded Mild Cheddar Cheese 2 slices Cooked Bacon 1 T. Ranch Dressing 2 tomato slices chopped into small pieces Shredded Lettuce Spread ranch dressing over wrap. Add turkey, cheese, bacon, tomato, and lettuce. Fold sides in & roll up. Cut in 1/2 on diagonal & serve

WARM CHICKEN NACHO DIP

WARM CHICKEN NACHO DIP 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R)), drained 1 (1 pound) loaf processed cheese food (such as Velveeta(R)), cubed 2 large cooked skinless, boneless chicken breast halves, shredded 1/3 cup sour cream 1/4 cup diced green onion 1 1/2 tablespoons taco seasoning mix 2 tablespoons minced jalapeno pepper, or to taste (optional) 1 cup black beans, rinsed and drained Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat

Orange Banana Nut Bread

Orange Banana Nut Bread 1-1/2 C. sugar (I used light brown, lightly packed) 3 tablespoons vegetable oil (I used melted butter) 2 eggs 3 medium ripe bananas, mashed (about 1-1/4 C.) 3/4 orange juice 3 C. all purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1 C chopped walnuts In a bowl, combine the sugar, oil/butter and eggs. Mix well. Stir in bananas and orange juice. Combine the dry ingredients in a separate bowl; add to banana mixture, mixing just until moistened. Stir in walnuts. Pour into two greased 8" X 4" loaf pans. ( I lined mine with parchment paper instead.) Bake at 325F for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack and cool completely. Yield: 2 loaves.

CHILI RELLENO CASSEROLE

CHILI RELLENO CASSEROLE 2 (7 ounce) cans whole green chile peppers, drained 8 ounces Monterrey Jack cheese, shredded 8 ounces Longhorn or Cheddar cheese, shredded 2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve. Notes: I added ground turkey. Cook the turkey like you would cook meat for taco's. I placed a layer of pepper then the turkey, the Monterrey Jack cheese, Peppers ,cheddar then egg mixture

One Pan Taco Skillet

One Pan Taco Skillet 1 lb lean ground beef (or ground turkey) 1 tbsp chili powder 2 tsp salt 1 tsp cumin 1 small onion, chopped 1 cup bell peppers, chopped (I used a variety of the mini peppers) 4 oz chopped green chilis 2 garlic cloves, minced 1 cup enchilada sauce (I used mild, but use hot if you would like) 2 cups baby spinach & kale blend (you can use all spinach if you would like) 1 cup reduced fat mexican blend cheese Optional Toppings Fresh cilantro Sour cream Chopped tomatoes Chopped avocados Additional shredded cheese In a large skillet over medium heat begin to brown ground beef, breaking it up as you brown Season the meat with chili powder, salt & cumin stirring it into the browning meat When meat is browned drain, set aside To the same skillet add onion and peppers and begin to cook over medium heat until onions are soft Add in green chilis and garlic, cooking for an additional 1-2 minutes, stirring constantly Stir in enchilada sauce and cooked meat, stirring to combine, letting mixture come to a boil over medium high heat Let simmer for 5 minutes or until sauce is reduced by 1/4 Stir in greens and cook until wilted (about 1 minute) Sprinkle cheese over the top and let simmer until cheese is melted Serve with taco shells, tortillas or with leafy green lettuce for a healthier option and top with any of the toppings you prefer

Caramel Cake

Caramel Cake 1 cup whole milk 4 large egg whites, at room temperature 2 1/4 teaspoons pure vanilla extract 3 cups sifted cake flour 1 1/2 cups sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 1/2 sticks unsalted butter, cut into tablespoons, softened 3/4 cup heavy cream Icing 3 cups sugar 3 tablespoons light corn syrup 1 1/2 cups whole milk 1 stick unsalted butter, softened 1 teaspoon pure vanilla extract 1/2 cup heavy cream Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess. In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches. In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely. In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm. Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes. Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes. Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Italian Sausage and Veggies

Italian Sausage and Veggies (approx. 4-5 servings) 3 mild Italian sausage links, sliced 1" thick 3 med. potatoes, washed and cut into bite size cubes 1 small onion, chopped 1/2 red bell pepper, chopped 6 asparagus spears, cut into 1 1/2" pieces 2-3 T. olive oil 1/4 tsp. garlic powder salt and pepper to taste In a iron skillet, or heavy bottom skillet, heat 2 T. olive oil over med. high heat. Add in the potatoes and stir around in the oil. Add in the sausage and reduce the heat to medium. As this begins to cook up, add more oil if necessary (I used an iron skillet and needed a bit more). After 10 minutes, add in the asparagus, pepper and onion. Stir to combine and continue to cook till the potatoes are tender and sausage is cooked through. Add the garlic powder, stir and then season with the salt and pepper to your liking.

Easy Chicken Stir Fry and Rice

Easy Chicken Stir Fry and Rice 3 chicken breasts cut into strips (you can use boneless) 1 can sliced mushrooms drained 1 onion chopped 1 carton of low sodium chicken broth 1 bag frozen veggies (i used one with broccoli, cauliflower and baby carrots) olive oil soy sauce Worcestershire sauce salt and pepper to taste corn starch or flour to thicken Heat a big frying pan or a wok, I have a big frying pan I use that’s really deep. Once heated add olive oil, when oil is heated add your chopped onions and sauté for about a min, add your chicken and mushrooms cook till no longer pink, add chicken broth, a few shakes of Worcestershire sauce and a few shakes of soy sauce salt and pepper to taste, add veggies and stir well, cover and simmer for about 10 min stirring occasionally you want to make sure the veggies are cook, not mushy still crisp. Mix corn starch and a bit of water to make a paste (or use flour, if using flour make sure you get all the lumps out and its smooth ) I use corn starch as I find it thickens quicker and less lumps. Pour paste into your stir fry as you stir continually to make sure your sauce thickens evenly. Once thickened remove from heat. serve over rice

STROGANOFF CASSEROLE

STROGANOFF CASSEROLE 1 package egg noodles 2 cans cream of mushroom soup 8 oz. sour cream 1/2 cup milk 1 pound ground beef 2 cans sliced mushrooms, undrained 8 oz. cream cheese 1 package gravy mix Preheat oven to 350. Cook noodles according to package. Drain and return to pan. Add mushroom soup, sour cream and milk, stir well. Cover to keep warm. Brown ground beef in skillet, and drain. Add mushrooms, cream cheese and gravy mix to ground beef. Combine with the noodle mix and stir until well combined. You can either put the dutch oven in oven to cook or put in 13 x 9 pan to cook. Bake for 30 minutes

SOUTHWESTERN STUFFED CABBAGE CASSEROLE

SOUTHWESTERN STUFFED CABBAGE CASSEROLE 1/2 teaspoon olive oil 1 lb lean ground beef (or 1 lb ground sirloin) 1 large onion, chopped fine 2 teaspoons garlic, finely minced 1 teaspoon southwest seasoning (or Cajun seasoning) 1/2 teaspoon Hungarian paprika salt and black pepper 1 head green cabbage, chopped into bite size pieces 1 (14 1/2 ounce) can southwestern petite dice tomatoes with juice 1 (4 ounce) can tomato sauce 1/4 cup parsley, chopped 1/4 cup broth, beef or 1/4 cup vegetables or 1/4 cup water 1 cup brown rice, cooked 1 cup mozzarella cheese, low-fat Cook brown rice following package’s directions. Chop onion finely, and cabbage into bite size pieces. Preheat oven to 350 degrees. Spray an 8 x 8 or 9 x 9 baking dish. In a large skillet heat to medium heat, brown ground beef crumbling into small pieces. Remove ground beef and set aside. Add ½ T of oil to skillet and add chopped onion. Sautee for 5 minutes or until translucent. Add minced garlic, Southwestern or Cajun seasoning, paprika and cook for 2-3 minutes. Add diced tomatoes, tomato sauce, parsley, ground beef, cabbage & broth. Stir thoroughly. S&P to taste. Add more spice is preferred. Simmer uncovered for 15-20 minutes. Mixture will thicken slightly. Add cooked rice and fold in so rice doesn’t break down. Transfer into baking dish and cover with foil, baking for 20 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer until cheese melts & browns lightly.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken 3-4 pounds boneless chicken thighs 3/4 cup sugar 1/4 cup soy sauce 6 TB apple cider Vinegar 3/4 tsp. ground ginger 1 tsp. minced garlic 1/4 tsp. pepper 4 tsp. corn starch 4 tsp. cold water Cooked rice Place chicken in crock pot on low heat. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick. Pour chicken over cooked rice and cover with your sauce

Mexican Bunuelos

Mexican Bunuelos 4 cupsflour 1 tsp.baking powder 1 tsp.salt 1/2 cupsugar 2 eggs 1 cupmilk 4 Tbl.(1/2 stick) unsalted butter oil for frying cinnamon-sugar mix In large bowl, mix flour, baking powder, salt and sugar. In smaller bowl, beat eggs and milk. Add this gradually, beating, to flour mixture. Add a half a stick melted butter, beat. Place dough on floured surface and knead til silky and elastic. Roll into balls or ropes, and flatten with the palm of your hand. Fry in hot oil, (370º), til golden. Drain on paper towels. Roll and toss in cinnamon/sugar mix.

Nutty Chocolate Chip Pie

Nutty Chocolate Chip Pie 3 eggs 3/4 C. light corn syrup 3/4 C. sugar 2 T. butter or margarine, melted 1 tsp. vanilla 1 C. coarsely-chopped walnuts or pecans 1- 6 oz. pkg. (1 C.) semi-sweet chocolate chips 1 unbaked 9" pie shell Beat eggs; add syrup, sugar, butter and vanilla. Mix until well blended. Stir in nuts and chocolate chips. Pour into pie shell. Bake at 350 degrees for 50-60 minutes (filling should be slightly less set in center than around edges). Cool completely. Serve warm or cold with whipped cream (or topping), if desired

Hamburger Potato Cheese Casserole

Hamburger Potato Cheese Casserole 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick 2 -3 tablespoons chopped onions 1 lb ground beef ( really lean is preferable) salt and pepper Cheese sauce (the same one I use for macaroni and cheese) 2 cups milk ( I use skim) 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces shredded sharp cheddar cheese ketchup ( optional condiment) I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish. Preheat oven to 350. Brown hamburger and onion. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it). Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired). Make Cheese sauce:. Melt 3 T butter in saucepan over med-high heat. Add 3 T flour, and the salt and pepper. Stir quickly to blend. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture. Reduce heat, stir till thickened and bubbly. Remove from heat and add shredded cheddar. Stir until cheese melts. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy. My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).

Easy Sweet Italian Chicken

Easy Sweet Italian Chicken 2.5 lbs-3 lbs Chicken Breast 1 packet (.7 ounce) of dried italian dressing mix 1/2 cup packed brown sugar Preheat your oven to 350 degrees. Line a 9×13 pan with a large piece of aluminum foil to prevent sticking. Combine the packet of dried Italian dressing mix and 1/2 cup of brown sugar. After cutting excess fat off chicken breasts, dip each piece and coat with the mix on each side. Any extra coating that remains can be sprinkled over. Place chicken in oven for 15-20 minutes (depending on the size of the chicken breasts) and flip each piece over. Bake for an additional 15 minutes. Turn oven on broil for 2 minutes, flip chicken and broil for another 2 minutes.

LEMON GARLIC PEPPER WINGS

LEMON GARLIC PEPPER WINGS 2 lbs. chicken wings 1/2 c. lemon juice 1 whole garlic clove (4 slices minced or chopped) 1 tbsp. pepper 2 tbsp. salt 1/4 c. vegetable oil ( CHANGE to HEALTHY oil, coconut or something!) Blue Cheese or Ranch dressing for dipping Place wings in bowl; pour on lemon juice, garlic and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room temperature, stirring occasionally to keep coated. Wings may be barbecued or placed in saucepan and baked at 450* 20 to 30 minutes, basting occasionally.

LEMON CREAM CHEESE DUMP CAKE

LEMON CREAM CHEESE DUMP CAKE 1 (16 oz.) can lemon pie filling 1 (15 oz.) package yellow cake mix 4 oz. cream cheese, cubed 1/2 cup (1 stick) unsalted butter, thinly sliced Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray. Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners. Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix. Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible. Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool 15-20 minutes before serving.

FRITO PIE TACOS

FRITO PIE TACOS 1 Pillsbury Crescent Seamless Dough Sheet 1 Can of Chili (your fave variety) Some Shredded Cheese..for topping Some Shredded Lettuce..for topping Some Chopped Tomatoes..for topping Some Sour Cream..for topping A sprinkle of Flour A drizzle of Olive Oil A Griddle A wire rack..to cool and mold the Shells Roll out the Crescent Dough super thin, use a sprinkle of flour to help… Cut out 4-4″ circles, I used a bowl as a guide. You may need to re-roll the dough to get that very last circle. Drizzle the griddle with a little bit of Olive Oil and grill up the Shells, until they’re golden on each side. ~Watch them carefully, they can burn… Gently drape the warm Crescent Circles over a wire rack to create the Shells. I raised up the rack a bit by resting it on 2 glasses, so the Shells would have enough room. They will crisp up as they cool… Once the Shells are cooled, you can start filling them up! This is the fun part, add whatever you love on your Frito Pie… Don’t forget the Sour Cream

Open Faced Sandwiches

Open Faced Sandwiches 2 tablespoons Butter 2 tablespoons Flour 1 ½ cups Milk 1/8 teaspoon ground Nutmeg Salt & pepper, to taste 1 ¼ cups grated gruyere cheese, divide 4 rolls, homemade or store bought (I used hamburger buns) ¼ cup Dijon mustard 16 thin sliced deli ham Preheat oven to 350 degrees. In a small pot, melt butter over medium heat. Stir in flour until paste forms. Cook 1 minute, then whisk in milk. Continue stirring until sauce thickens, 5 minutes. Stir in salt, pepper, nutmeg and 1 cup of the gruyere cheese. Set aside. Slice rolls in half and spread Dijon mustard over each half. Place into baking dish. Top with 2 slices deli ham. Pour cheese sauce over top and sprinkle with remaining gruyere cheese. Bake 10-15 minutes until hot and bubbly. Serve.

Crockpot Cheesy Chicken & Rice

Crockpot Cheesy Chicken & Rice 1 (8oz) box Zatarain's Yellow Rice, cooked according to package. 4 boneless skinless chicken breasts 2 cups shredded cheddar cheese, or cheese blend 1 medium onion, chopped 1 (10.5oz) can cream of chicken soup 1 (15oz) can of corn, drained 1.5 cups chicken stock Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken. Mix together the chicken broth and can of cream of chicken soup. Pour mixture over chicken. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours. Right before serving, shred chicken with 2 forks. Add in cooked & prepared Zatarain's rice, cheese and corn. Mix well, until cheese is melted

Slow Cooker Jalapeno Pineapple Pork

Slow Cooker Jalapeno Pineapple Pork 6 pound pork shoulder roast 1 yellow onion diced 2 jalapenos 1 sliced thinly for garnish and one diced 1/2 cup low sodium soy sauce 1/4 cup dark brown sugar 1 pineapple peeled, cored and cut into 1" chunks 1/4 cup fresh cilantro or parsley for topping In a small bowl add the yellow onion, diced jalapeno, soy sauce, brown sugar and pineapple chunks and stir to combine. Put the pork in the slow cooker, fat cap side up. Pour over the pineapple-jalapeno mixture. Cook on low for 8-9 hours or on high for 4-5 hours. If you'd like to reserve the liquids at the end remove the pork and pineapple pieces then drain the liquid into a glass measuring cup. Let the fat settle to the top and spoon it off or let it chill in a refrigerator and then just scrape it off the top. If you'd like this pork to taste like crispy carnitas you can crisp it up in a pan with a spoonful of the fat on medium high heat, or just spread it onto a sheet pan and put under the broiler for 45-60 seconds.

Chinese Honey Chicken

Chinese Honey Chicken 4 egg whites 3/4 cup Cornstarch (or Mochiko Sweet Rice Flour) 1/3 cup water 1 pound chicken breast cut into 1 inch thin chunks oil for frying 1/2 cup mayonnaise (I use light with no issues) 1/4 cup honey 2 tablespoons canned sweetened condensed milk In a large bowl add the egg whites and whisk until foamy (1-2 minutes). Add the cornstarch and water and whisk together. Add the chicken and combine. Heat your oil over medium-high heat and add the chicken pieces in individually (I use my pig tail flipper for this so I avoid removing the coating). Cook until golden brown, remove chicken to a sheet pan (no paper towels) Wash your large bowl, dry and put the chicken back into it. In a small cup mix your mayonnaise, honey and sweetened condensed milk. Toss the chicken with the sauce mixture and serve immediately.

EASY MUSHROOM RICE

EASY MUSHROOM RICE 3 tablespoons butter, divided 1 pound crimini mushrooms, sliced 1 yellow onion, diced 2 cloves garlic, minced 1/2 teaspoon Kosher salt 1/4 teaspoon coarse ground pepper 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) 2 cups rice 4 cups vegetable or beef broth In a heavy bottomed pot add 2 tablespoons of butter and the mushrooms. Cook on medium high for 3-5 minutes or until they start to caramelize. Stir and cook an additional 3 minutes. Remove the mushrooms. Add in the onions, salt, pepper and thyme along with the last tablespoon of butter and cook on medium for 3-5 minutes or until they start to turn golden brown. Add in the garlic and mushrooms, then stir and cook for 1 minute. Add in the rice and broth. Bring to a boil, then reduce to low heat and cook for 18-20 minutes. Leave covered for an additional 10 minutes before serving.

Sausage, Hash Browns, and Cheddar Breakfast Casserole

Sausage, Hash Browns, and Cheddar Breakfast Casserole 32 ounces frozen shredded hashbrowns 16 ounces breakfast sausage, cooked and crumbled 6 green onions, finely chopped 12 ounces sharp cheddar cheese, shredded 12 eggs 1/4 cup milk 1/4 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper Grease the insert of a 6-quart slow cooker with non-stick cooking spray. Layer 1/3 of the hashbrowns on the bottom, then season with salt and pepper. Top with 1/3 of the cooked sausage, then 1/3 each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours, and it is normal for the edges to brown.

Patty Melts With Secret Sauce

Patty Melts With Secret Sauce 1½ pounds ground beef 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt ½ teaspoon ground black pepper 12 slices sourdough bread ½ cup Secret Sauce 3 medium Vidalia onions, thinly sliced 6 slices Cheddar cheese 8 tablespoons unsalted butter In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties. In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes. In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet. Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties. Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed. Secret Sauce ¼ cup Dijon mustard ¼ cup mayonnaise 1 tablespoon barbecue sauce ½ teaspoon hot sauce In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.

Strawberry Lemonade Layer Cake

Strawberry Lemonade Layer Cake One box of strawberry cake mix (plus oil, water and eggs as directed on box) 8oz. Philadelphia Cream Cheese (softened to room temp.) 1 packet (0.23oz.) of Kool-Aid Lemonade Yellow food coloring gel (as desired for color) 2cups Jet-Puffed Marshmallow Creme 8 oz. Cool Whip Topping Fresh strawberries to garnish. Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely. Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut. Cut each cake layer in half. Alternating layers of cake with layers of filling, assemble cake. End with layer of filling. Top with sliced strawberries. Refrigerate and serve chilled

Spinach Pepper Jack Scramble

Spinach Pepper Jack Scramble 2 scrambled eggs with one shredded slice of pepper jack cheese and a small handful of fresh spinach. Served with sliced tomatoes and red grapes.

BLT Roll UPS

BLT Roll UPS 8 oz.cream cheese 1/2 cup Fat free mayo 8-10 slices center cut bacon, cooked and crumbled 1 cup chopped tomatoes 4 eight-inch flour tortillas 1 cup shredded romaine lettuce Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices

Peanut Butter Crunch Cake

Peanut Butter Crunch Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup peanut butter 1/2 cup brown sugar 1 cup water 3 eggs 1/4 cup vegetable oil 3/4 cup semi-sweet chocolate chips, divided 3/4 cup peanut butter chips, divided 1/2 cup chopped peanuts Add cake mix, peanut butter, and brown sugar to a mixing bowl. Beat on low speed until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened. Beat on high speed for 2 minutes. Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine. Pour batter into a greased 13 x 9 inch baking dish. Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter. Bake at 350 degrees for 40-45 minutes or until a pick comes out clean. Cool completely

Mexican Mess (Bean Dip)

Mexican Mess (Bean Dip) 1 (16 ounce) cans fat-free refried beans 1 cup salsa ( I like medium) 4 ounces green chilies 1 cup cheese, shredded ( I like a Mexican or taco blend) Spray a pie plate. Mix all ingredients and place in pie plate. Bake at 350 degrees for about 15 minutes or hot in the center. Add extra cheese and anything else you want on top.