Buffalo Casserole

Buffalo Casserole 6 small Chicken Thighs 6 slices Bacon 3 medium Jalapenos (De-seed if you aren’t a fan of spicy) 12 oz. Cream Cheese 1/4 cup Hellman’s Mayonnaise 4 oz. Shredded Cheddar 2 oz. Shredded Mozzarella Cheese 1/4 cup Frank’s Red Hot Salt and Pepper to Taste De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F. Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos into the pan. Once jalapenos are soft and cooked, add cream cheese, mayo, and frank’s red hot to the pan. Mix together and season to taste. Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese. Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.

Enchilada Casserole

Enchilada Casserole 1 tablespoon oil 2 pounds shredded rotisserie chicken 1 cup chopped white onion 1 cup chopped green pepper 2 cloves garlic finely chopped 1 cup fresh whole kernel corn 16 ounce can stewed tomatoes 4 ounce can chopped mild green chilies 1 teaspoon chili powder 1 teaspoon ground cumin 16 corn tortillas 1 pound Monterey Jack cheese shredded 8-ouncee jar prepared salsa 2 tablespoons chopped green onion 15 ounce can tomato sauce In large skillet heat oil over high heat. Add shredded chicken, onion, pepper and garlic then sauté stirring constantly until meat is slightly browned. Stir in corn and remove mixture to large bowl. In small skillet heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling stirring to break up pieces of tomato. Heat oven to 400. Spoon 1/2 cup sauce into bottom of shallow baking dish . Stir 1/2 cup sauce into chicken mixture. Working on waxed paper dip a tortilla in sauce then fill with 1/4 cup meat mixture and 2 tablespoons cheese. Roll up and place in baking pan. Repeat to make 2 layers of 8 enchiladas then stir any remaining meat mixture into sauce and pour over enchiladas. Sprinkle with remaining cheese. Spoon salsa over top and bake 30 minutes. Sprinkle with chopped onions and serve immediately.

French Onion Pot Roast

French Onion Pot Roast 2-3 lb. beef pot roast 10.5 oz. can French onion soup 2 - 3 C. water salt and pepper 1 T. vegetable oil 8 large button mushrooms, cleaned and quartered 2 large carrots, peeled and sliced Heat oil in an electric skillet to 325 degrees. Salt and pepper both sides of the roast. Place the roast in the skillet and cook for 5-6 minutes to brown, turn and cook and additional 5-6 minutes. Stir together the soup and 2 C. water and pour over the roast. Cover and reduce the heat to 225 degrees for 3 hours, turning the roast over half way through cooking time. If the liquid begins to thicken too much, add in more water as needed, don't let the liquid cook out. Add in the mushrooms and carrots during the last hour of cooking. I did not put potatoes in mine, which is also good

Caramel Butter-Pecan Bars

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

Skillet Potatoes

Skillet Potatoes 2 large russet potatoes, cut into 1" cubes 14 oz. smoked sausage, thinly sliced 1 small onion, chopped 1/2 c. chopped bell pepper (red or green) 1 clove garlic, minced 1/4 c. chicken stock 1 1/2 tsp. paprika 1/4 tsp. each salt and pepper 1/4 tsp. dried parsley 2 tbsp veg. oil In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage.

Slow Cooker Chicken Alfredo Tortellini

Slow Cooker Chicken Alfredo Tortellini 5 lbs frozen boneless, skinless chicken breasts 3½ cups Barilla Alfredo sauce, divided 1 tsp minced garlic ½ tsp black pepper 4 cups refrigerated three cheese tortellini Garnish: black pepper and parsley Place the frozen, boneless, skinless chicken breast in the crockpot. Add 2½ cups of warm Alfredo sauce. Cover and cook on high for 6-8 hours, until fully cooked. (Separate frozen chicken breasts that are stuck together after a couple of hours of cooking, if necessary.) Tear or cut the chicken into pieces. Add 1 cup Alfredo sauce, minced garlic, black pepper and refrigerated three cheese tortellini. Cover and cook on high for 15 minutes until tender and heated through. Garnish with black pepper and parsley.

Veggie Shish Kabobs

Veggie Shish Kabobs - So easy! Mushrooms Yellow Squash Zucchini Pineapple Onion Bell Peppers Alternate each on skewer and put on grill! Healthy and Delicious!

Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas For chimichangas: 6 (8-inch) soft flour tortillas 8 oz cream cheese ( room temperature) 2 Tablespoon sour cream 1 Tablespoon sugar 1 teaspoon vanilla extract 3/4 cups sliced strawberries Vegetable oil-for frying For coating: 1 Tablespoon cinnamon 1/3 cup sugar Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract . Fold in 3/4 cup of sliced fresh strawberries. Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) . Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside. Line a large plate with paper towels. In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches) Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture. Don’t forget to remove all toothpicks from the chimichangas!!!

Chicken Dump Casserole

Chicken Dump Casserole 3 cups of diced rotisserie chicken {or any other cooked chicken} 1 can cream of chicken soup 2½ cups cooked rice ½ cup sliced almonds ½ cup mayonnaise 2 cups broccoli florets 8 oz. sliced white mushrooms ½ cup crushed corn flakes 2 tbsp butter, melted Preheat oven to 350 degrees. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish. Mix up the ingredients right in the baking dish. Pour cornflakes into a bag and crush away. They don’t have to be crushed to dust or anything – just break them down into smaller pieces. Sprinkle the cornflakes over the top of the casserole. Drizzle melted butter over the top. Take for 30- 40 minutes or until casserole is heated through.

Macaroni Dog Casserole

Macaroni Dog Casserole 1 (16) oz jumbo or classic elbow macaroni 7 Tbsp butter, divided 1 small sweet onion, diced ½ cup all-purpose flour 2 tsp garlic salt 2 tsp ground mustard 1 tsp black pepper 4 cup whole milk 4 cups shredded Kraft sharp cheddar cheese, divided 6 slices bacon, cooked and crumbled, reserve 2 Tbsp drippings 8 bun length quality all-beef hot dogs. sliced 2 green onion, thinly sliced Preheat the oven to 350°F. Spray a 8 x 12-inch baking dish with cooking spray. Set aside. Cook the macaroni in salted water per the package directions until al dente. While the macaroni cooks, in a separate pan over medium-high heat cook together 6 Tbsp of butter, 2 Tbsp reserved bacon drippings and onion. Cook for 3 minutes until the onion has softened. Lower the heat to medium and add the flour, garlic salt, mustard and black pepper. Stir until the flour has absorbed the butter. Cook stirring constantly for 1 minute. Gradually whisk in the milk. Bring to a boil then immediately lower the temperature to low heat. Allow to bubble gently for 5 minutes. Remove the sauce from the heat and add 3 cups of cheddar cheese and crumbled bacon. Reserve 2 Tbsp crumbled bacon for garnishing. Stir until the cheese has melted. Drain the macaroni well, then mix together with the sauce and sliced hot dogs. Mix well and pour into the baking dish. Top with the remaining 1 cup of cheese. Dot with 1 Tbsp butter. Bake for 30-35 minutes until golden and bubbly. Garnish with bacon crumbles and sliced green onion. Serve immediately.

Hamburger Hot Pot

Hamburger Hot Pot 1-1/2 pounds ground chuck or lean ground beef 1/4 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper 6 medium potatoes, peeled and sliced 3 medium onions, sliced 1 can (10-3/4 ounces) condensed golden mushroom soup 1/2 cup water In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside. Place half the potatoes and half the onions in greased Crock-Pot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top, being sure to moisten and cover evenly. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. Serves 4 to 6.

Redneck Casserole

Redneck Casserole 1 (28 ounce) cans baked beans 6 -8 hot dogs 4 cups tater tots 1 cup sharp cheddar cheese, shredded Set your oven to 450. Dump your can of baked beans into a medium sized casserole dish. Set the dish aside. Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce. Cover the bean and dog mixture with tatertots. Use as many as you'd like. Just make sure to cover the mixture completely. Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese. Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).

Non-Alcoholic Raspberry Mojito

Non-Alcoholic Raspberry Mojito raspberries limes fresh mint sparkling water/club soda ice sugar This refreshing Non-Alcoholic Raspberry Mojito is what you need on a hot summer day. A combination of fresh raspberries, mint, lime juice, sparkling soda and a hint of sweetness will make you crave for more I use simple syrup to sweeten this Mojito, but you may use honey or your favorite sweetener instead. To prepare the simple syrup, just boil equal amounts of sugar and water. This syrup stores well, so if you have some leftover you can store it in the refrigerator for up to a month. I use 1/2 cup of water and 1/2 cup of sugar to make 4 servings of this Raspberry Mojito and I don’t have any syrup leftover.

Strawberries and Cream Magic Bars

Strawberries and Cream Magic Bars 9 graham cracker sheets (approximately 5.4 oz worth), crushed 6 TBSPs of unsalted butter, melted 2 TBSPs granulated sugar 1 1/4 cup all purpose flour 1/4 tsp salt 1/4 tsp baking powder 3/4 cup granulated sugar 1/2 cup unsalted butter, room temperature 1 tsp vanilla extract 1 large egg 1/2 cup quartered fresh strawberries, pureed 4 oz room temperature cream cheese 1/2 cup thinly sliced fresh strawberries 1/2 cup white chocolate chips 1/2 cup sweetened condensed milk Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside. In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan. In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside. Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined. Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay. Beat together the cream cheese and the 1/2 cup pureed strawberries. Spread evenly over the cookie dough. Evenly spread the 1/2 cup sliced strawberries over the cream cheese layer. Top with the white chocolate chips and then evenly cover with the sweetened condensed milk. Bake for 30 minutes. Refrigerate overnight before slicing. Store in the refrigerator in an airtight container.

Club Pasta Salad

Club Pasta Salad 2 cups uncooked shell pasta 1 (1 ounce) packet hidden valley ranch dressing mix 1⁄4 cup bacon bits 1⁄2 teaspoon onion powder 1⁄2 cup mayonnaise 1 1⁄2 cups cut-up cooked turkey or 1 1⁄2 cups chicken 1⁄2 cup cherry tomatoes, cut into fourths 1⁄2 cup julienne strips cheddar cheese 4 cups bite-size pieces lettuce Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water. Shake to drain well. Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).

GRILLED BACON CORN ON THE COB

GRILLED BACON CORN ON THE COB Preheat an outdoor grill for high heat. Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal. Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes

Raspberry Lemon Square

Raspberry Lemon Square Crust 1 (18.25 oz) box yellow cake mix ½ cup (8 tablespoons) butter, melted 1 large egg zest of 1 lemon (about 1 tablespoon) Filling 6 oz raspberries 8 oz cream cheese, softened 2 large eggs 2 cups powdered sugar (plus extra for garnish) juice of 1 lemon (about ¼ cup) Preheat oven to 325 degrees F. Line a 9×13-inch baking dish with foil and coat generously with cooking spray. Beat cake mix, melted butter, 1 egg, and lemon zest to a soft dough. Press into the bottom of the prepared dish. Add rasberries to a blender or food processor and puree until liquified. Pour through a flour sifter to remove seeds. Beat cream cheese, 2 eggs, and powdered sugar until smooth, about 1-2 mins. And ¾ cup raspberry puree and lemon juice, and beat until well combined. Pour on top of crust. Bake at 325 degrees F for 40-45 minutes until edges are set and start to crack. Middle will still be slightly gooey. Let cool and set completely before cutting into squares. You can put the pan in the refrigerator to speed up the cooling process. Just before serving, top with a dusting of powdered sugar.

Cheesy Ranch Broccoli & Cauliflower Bake

Cheesy Ranch Broccoli & Cauliflower Bake 1 16 oz bag frozen cauliflower 1 16 oz bag frozen broccoli 1 1/2 cups shredded sharp cheddar cheese 2-3 tablespoons dry ranch seasoning (depends on your taste, I LOVE ranch) 3 tablespoons butter Thaw the cauliflower and broccoli. Preheat oven to 350. I like my veggies softer so I steam them in the microwave for about 5 minutes first (just place them in a bowl with a little water and cover, then microwave). Place butter in the bottom of a 9x13 baking pan and let melt in oven. Place the vegetables in the baking dish and sprinkle with the ranch seasoning. Cover with the cheese and bake 10-15 minute or until the cheese is completely melted. Very easy, simple and a good way to flavor the veggies for my low carbers out there.

BACON BREAD

BACON BREAD 12 bacon strips, diced 1 loaf (1 pound) frozen bread dough, thawed 2 tablespoons olive oil, divided 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 envelope (1 ounce) ranch salad dressing mix In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Easy Peanut Butter Chocolate Chip Cookies

Easy Peanut Butter Chocolate Chip Cookies 1 cup peanut butter 1 cup sugar 1 egg 2 teaspoons baking soda 1 cup chocolate chips Mix together the first four ingredients until well combined. Add the chocolate chips and mix well. Place a spoonful of dough on cookie sheets and flatten just a little bit. Bake at 375 degrees for about 9-10 minutes

Cheesy Potato Patties

Cheesy Potato Patties 2 C. frozen shredded hash browns, thawed 3 T. finely chopped onion 1 large egg, beaten 1/2 tsp. garlic powder 1/4 tsp. pepper pinch of salt 1/3 C. shredded sharp cheddar cheese 1/4 C. all purpose flour 1/4 C. Panko 1/4 C. oil for frying In a bowl, combine the hash browns, onion, egg, seasonings, cheese, flour and Panko. Heat the oil in a 10-12" skillet over med. high heat. Drop the potatoes by spoonful's into the hot oil, reduce the heat to medium and fry for 3-4 minutes per side. Drain on a paper towel lined plate.

Greek Salad Dressing

Greek Salad Dressing 2 fresh garlic cloves, minced then crushed 1⁄4 teaspoon salt (optional) 1 1⁄2 teaspoons Dijon mustard (Grey poupon) 1⁄2 cup extra virgin olive oil 2 tablespoons fresh lemon juice (not bottled) 1⁄2 teaspoon sugar (Stevia) 5 tablespoons red wine vinegar 1⁄2 teaspoon basil leaves (optional) 1⁄4 teaspoon oregano leaves (optional) Mix all ingredients together and shake well to mix. For a creamier dressing, add all ingredients except oil to a blender. Pulse several times to mix ingredients. With blender running on high, slowly pour oil into blender until mixture is creamy. Refrigerate.

Beer, Bacon Cheese Bread

Beer, Bacon Cheese Bread Makes about 1 loaf 3 cups all-purpose flour 1 1/2 tbsp baking powder 1/2 tsp salt 3 tbsp honey or sugar 1 egg 12 oz of your favorite strong beer 3 slices thick-cut bacon, diced 1 1/2 cups sharp cheddar cheese, shred Preheat oven to 375 degrees and coat a 9x12 loaf pan with cooking spray Cook the bacon in a frying pan over medium heat for 3-4 minutes and drain off on paper towels. Mix the flour, baking powder and salt into a large bowl. Beat the egg and add in the honey, mix well. Pour mixture into flour mixture and stir well. Add in the beer and mix the batter well. Add in the bacon and cheddar and gently stirring to incorporate well. Pour batter into the pan and bake for 50 minutes or until a toothpick or skewer inserted into the middle of the bread comes out clean. Allow the bread to cool in the pan for 5 minutes before inverting onto a wire rack. Cool another 10 minutes before cutting.

Texas Toast Pizza

Texas Toast Pizza Texas toast Pizza sauce Mozzarella cheese Pepperoni (or any toppings) Put texas toast on a baking sheet. Bake at 425 degrees for 2 minutes (each side) Top with sauce, cheese, and meat. Broil them on low until heated through (about 2-3 minutes)

Raspberries angel cake

Raspberries angel cake Angel food cake mix Raspberry jello Cool-whip Raspberries Let’s make a cake… Make the cake according to box directions (in a 13 x 8) cake pan. Allow to cool. Mix jello according to package. Poke holes into the cake & pour the jello over it. Refrigerate for 4 hours.

Chicken Bacon Ranch Pasta Casserole

Chicken Bacon Ranch Pasta Casserole 4 slices bacon diced 1 Rot. chicken 1 TBSP olive oil 1 TBSP Ranch Seasoning 1 8oz box rotini pasta 1 C shredded mozzarella cheese 1/2 C shredded cheddar cheese 2 TBSP fresh italian parsley Alfredo Sauce 4 TBSP unsalted butter 4 TBSP minced garlic 2 C heavy cream 1 C freshly grated Parmesan Preheat oven to 375 degrees Lightly spray a 9×9 baking dish with nonstick spray. Alfredo Sauce: Melt butter in a saucepan over medium heat. Add garlic, and cook fragrant, about 1-2 minutes. Gradually whisk in heavy cream, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. Set aside. In a medium skillet, cook the bacon to your liking While bacon is cooking, shred the chicken and place into a ziplock bag Add ranch seasoning to the ziplock bag and shake until coated In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Add pasta to the baking dish and layer with chicken and alfredo sauce Sprinkle with cheeses and bacon. Place into oven and bake for about 15-20 minutes. Serve immediately, garnished with parsley.

Pineapple Lemonade

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

Apple Cinnamon Bubble-Up Bake

Apple Cinnamon Bubble-Up Bake 1/4 cup butter 5 small cored, thinly sliced apples 1 package (8 oz) cream cheese, cubed 1/2 cup powdered sugar 1/4 cup milk 1 can (17.5 oz) refrigerated cinnamon rolls with icing Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish with shortening or cooking spray. In 12-inch skillet, melt butter over medium-high heat. Add apples; cook 10 to 12 minutes, stirring frequently, until softened and beginning to brown. Remove from heat. Meanwhile, in large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 1 minute, stirring every 30 seconds, until softened. Stir until smooth, then slowly stir in milk. Stir in apple mixture. Separate dough into 5 rolls; return icing to refrigerator. Cut each cinnamon roll into 6 pieces, and stir into apple mixture. Pour into baking dish. Bake 26 to 32 minutes or until bubbling around edges and dough is baked through. Let stand 10 minutes. Transfer icing to quart-sized resealable food-storage plastic bag. Cut 1 corner with kitchen scissors, and drizzle over mixture.

CREAMY CUCUMBER-RADISH SALAD

CREAMY CUCUMBER-RADISH SALAD 2 servings 2 medium cucumbers 6-7 radishes 1 bunch scallions 1 cup cottage cheese salt and pepper Peel, half, seed, and slice cucumbers. Wash and thinly slice the radishes. Chop the scallions. Place all the ingredients into a medium salad bowl and sprinkle with some salt and pepper. Stir everything together and enjoy

Skillet Fried Corn

Skillet Fried Corn 4 ears of fresh corn, shucked and cleaned 4 strips of thick cut bacon 2 T. butter 1/2 C. diced red bell pepper 1/4 C. heavy whipping cream salt and pepper to taste Steady the corn in a bowl and carefully cut the kernels off, close to the cob and then scrape down the cob with a butter knife to get the milk from the cob before discarding, set the kernels aside. Cut up the bacon and fry it in a med. size skillet till it is crisp. Remove the bacon to a plate and leave 3 T. of the bacon grease in the pan. Put the rest in a jar and keep it in the fridge for future use. With the heat being on med. high add the corn to the bacon grease and stir to coat well. Add the bell pepper and the butter. Continue to cook, stirring so it doesn't stick for 15 minutes. Add the heavy cream and stir to get all the yummy bits from the bottom of the pan. Cook for about a minute, the cream will absorb into the corn. Remove from the heat, season with salt and pepper to taste and them stir in the bacon just before serving.

Kicken Cowboy Beans

Kicken Cowboy Beans 2lbs of ground beef 1 med chopped onion 1/2 lb bacon.. cooked and crumbled 1/2 green bell pepper 1/2 red bell pepper 4tsp. mustard 8 tsp apple cider vinegar 2tsp salt 2 c. ketchup 1c. brown sugar 2 16 oz can baked beans 1 can kidney beans 1 can pork-beans Brown your ground beef and onions...add remaining ingredients...let simmer for 15 to 20 min!.

Calzones

Calzones 1 basic pizza dough Fillings of your choice (do not exceed 5 as it is just too much) Pizza blend shredded cheese 1 T. butter pinch of basil pinch of garlic powder Prepare pizza dough, roll out into a 12" circle. Place a layer of cheese on the lower half of dough then your topping and another layer of cheese. Fold top half over and seal the edges by pinching and rolling inward. Melt butter and stir in basil and garlic powder, brush over the top of the calzone. Using a knife, place a few slits across the top for steam to escape. Bake at 425 degrees for 15-12 minutes. Serve with a side of warm pizza sauce.

Who's having a picnic

Who's having a picnic Keep your food & drinks cold by freezing water filled balloons for your cooler. After they have thawed, the water balloon fight begins

Bacon Dogs

Bacon Dogs 1 lb hot dog 6 ounces barbecue sauce 8 slices bacon (8 to 10) Dip each hot dog into barbecue sauce. Wrap with bacon slice. Secure with toothpicks. Grill until bacon is crisp. Serve on hot dog buns.

DORITO CHICKEN BAKE

DORITO CHICKEN BAKE 2 cups shredded cooked chicken 2 cups shredded Mexican cheese blend (divided) 1 (10 oz) can cream of chicken soup ½ cup milk ½ cup sour cream 1 can Ro-tel tomatoes (drained) ½ packet taco seasoning 1 large bag Doritos Shredded lettuce (optional) diced tomato (optional) Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well. Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish. Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.

Caramel Butter-Pecan Bars

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

Crab Salad

Crab Salad 8 ounces imitation crabmeat 8 ounces fat free cream cheese 3/4 cup mayonnaise 1/4 cup celery, finely chopped 1/4 cup green onion, finely chopped 2 tablespoons lemon juice Blend cream cheese, mayonnaise and lemon juice. Chop crab meat into bite size pieces. Add remaining ingredients and mix well. Serve cold.

2 Ingredient Ice Cream

2 Ingredient Ice Cream 2 cups heavy cream, very cold 1 (14 oz) can Sweetened Condensed Milk * optional ~ 2 teaspoons vanilla extract In your stand mixer with whisk attachment on high speed beat your cream until it becomes stiff, approx 1 minute 30 seconds. Fold in your sweetened condensed milk. If you are adding in extras, do that now. Transfer to a container with a lid and freeze for 6 hours. photo courtesy of Cookie & Cups

Strawberry Poke Cake

Strawberry Poke Cake 1 (15.25 oz) boxed white cake mix 1 cup boiling water 1 (3 oz) box strawberry flavored Jell-o 1/2 cup cold water Frosting: 1 (8 oz) tub Cool-Whip non-dairy whipped topping 1 (8 oz) package cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla Topping: 1 pound strawberries, cut into triangles Make cake as directed on the back of the box for a 9"×13″ pan. Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered. Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake. Cover the cake with plastic wrap and refrigerate for three hours. Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake. Top with strawberries and keep in the fridge until ready to serve.

Shredded Beef Tacos

Shredded Beef Tacos Serves 10 3 lb lean chuck roast, trimmed of all fat, cut into 2 inch chucks 1 tbsp. salt 1 tbsp. pepper 1 tbsp. chili powder 2 tsp. cumin 2 tsp dried oregano 1 small onion, diced 4 oz diced green chilies 2 chipotle peppers in adobo sauce, chopped 3 garlic cloves, minced 1/4 cup lime juice 2 tbsp. apple cider vinegar 1/2 cup beef stock To make the tacos Fat free tortillas Cilantro Lime Crema 1 cup reduced fat sour cream 2 limes, juiced & zested 2 tbsp. fresh cilantro, chopped Place roast, cut into chucks, into a large slow cooker Sprinkle meat with salt, pepper, chili powder, cumin & oregano, tossing to coat all the meat Add in the onion, chilies, chopped chipotle peppers, minced garlic, lime juice, vinegar and beef stock, tossing to combine all the ingredients Cook on low for 8 hours, or high for 6 hours, or until meat is tender Shred meat with 2 forks and continue cooking in juices for another 10 minutes on high Place meat into tortillas and top with cilantro lime crema , your favorite Mexican cheese blend or crumbled cojita cheese, fresh cilantro, chopped tomatoes or chopped avocado ENJOY To make Cilantro Lime Crema Combine sour cream, lime juice & zest with chopped fresh cilantro, stirring to combine Store in refrigerator until ready to use

OOEY GOOEY CHOCOLATE CHIP CAKE

OOEY GOOEY CHOCOLATE CHIP CAKE Cake Base Layer 1 (18.25-ounce) box yellow cake mix 1 egg ½ cup (1 stick) butter, melted Filling Layer 1 (8-ounce) package cream cheese, softened 2 eggs 1 teaspoon pure vanilla extract 1 (16-ounce) box confectioners' sugar ½ cup (1 stick) butter, melted Topping 1 cup chocolate chips 1 cup chopped nuts (optional) Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.

French Onion Chicken Casserole

French Onion Chicken Casserole 3 cups Chopped cooked chicken 1 cup chopped celery 1 cup shredded cheddar cheese 1 cup sour cream 1 cup mayo 1 can cream of chicken ½ cup slivered almonds 1 6 oz French's fried onions Preheat oven to 350 and coat a 9x13 baking dish In large bowl, stir celery, cheese, sour cream, mayo and cream of chicken. Add chicken and almonds. Spoon into dish. Bake uncovered for 30 minutes. Sprinkle fried onion and cook another 5 minutes.

Marinated Pork Chops

Marinated Pork Chops 4-5 bone-in center cut pork chops 1 T. butter 1/4 C. soy sauce (you can use low sodium if you prefer) 1 T. lime juice 1 T. olive oil 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1/2 tsp. dried rosemary 1/2 tsp. oregano Combine the last 6 ingredients in a bowl and whisk together. Place the pork chops in a ziploc bag and pour in the marinade. Place in the fridge for a minimum of 2 hours. Melt the butter in a large skillet over med. high heat. Add the pork chops to the pan and fry for 3-4 minutes per side

Buttery Yeast Rolls

Buttery Yeast Rolls 1/2 cup water 1/2 cup warm milk 1 egg 1/3 cup butter or 1/3 cup margarine, softened 1/3 cup sugar 1 teaspoon salt 3 3/4 cups all-purpose flour 1 package dry yeast ( 2 1/4 tsp) 1/4 cup butter or 1/4 cup margarine Place all ingredients except the 1/4 cup butter into bread machine in the order recommended by the manufacturer. Select the dough cycle and start machine. Shape dough into 20 to 24 balls and place in buttered pan (s). Melt the 1/4 cup butter and brush it over the tops of rolls, saving the excess for brushing on after baking. Cover and let rise in a warm place about 1 hour, or until double in bulk. Bake at 375 degrees F for 15 to 18 minutes. Brush baked rolls with remaining butter. NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns.

Tuna Macaroni Salad

Tuna Macaroni Salad 1 (12 ounce) package elbow macaroni 1 (6 ounce) can tuna, drained 1 (10 ounce) can baby peas, drained 1 Cup of mayo Salt and pepper to taste 3 hard-cooked eggs, quartered Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water. In a large bowl, stir together the macaroni, tuna, peas. Mix in the mayonnaise, salt and pepper. Garnish with egg wedges . Cover and chill for at least 1 hour before serving.

Key Lime Dump Cake

Key Lime Dump Cake 1 box French Vanilla Cake Mix {15.25 oz.} 2 cans Key Lime Pie Filling {22 oz. each} 1 stick Butter, melted Spray inside of Crock Pot with non-stick cooking spray Empty cans of Key Lime Pie Filling into bottom of Crock Pot, then spread out evenly. In medium mixing bowl, combine dry Vanilla Cake Mix and melted Butter, then stir until crumbly. {break up any large chunks into small crumbles with spoon}. Pour cake/butter crumble mixture over Key Lime mixture in Crock Pot, spread out evenly, and cover Crock Pot with lid. Cook on HIGH for 2 hours, or LOW for 4 hours.

Shredded Beef Tacos

Shredded Beef Tacos Serves 10 3 lb lean chuck roast, trimmed of all fat, cut into 2 inch chucks 1 tbsp. salt 1 tbsp. pepper 1 tbsp. chili powder 2 tsp. cumin 2 tsp dried oregano 1 small onion, diced 4 oz diced green chilies 2 chipotle peppers in adobo sauce, chopped 3 garlic cloves, minced 1/4 cup lime juice 2 tbsp. apple cider vinegar 1/2 cup beef stock To make the tacos Fat free tortillas Cilantro Lime Crema 1 cup reduced fat sour cream 2 limes, juiced & zested 2 tbsp. fresh cilantro, chopped Place roast, cut into chucks, into a large slow cooker Sprinkle meat with salt, pepper, chili powder, cumin & oregano, tossing to coat all the meat Add in the onion, chilies, chopped chipotle peppers, minced garlic, lime juice, vinegar and beef stock, tossing to combine all the ingredients Cook on low for 8 hours, or high for 6 hours, or until meat is tender Shred meat with 2 forks and continue cooking in juices for another 10 minutes on high Place meat into tortillas and top with cilantro lime crema , your favorite Mexican cheese blend or crumbled cojita cheese, fresh cilantro, chopped tomatoes or chopped avocado ENJOY To make Cilantro Lime Crema Combine sour cream, lime juice & zest with chopped fresh cilantro, stirring to combine Store in refrigerator until ready to use

Lime Shrimp and Avocado Salad

Lime Shrimp and Avocado Salad 1 lb jumbo cooked shrimp, peeled and deveined, chopped 1 medium tomato, diced 1 avocado, diced 1 jalapeno, seeds removed, diced fine 1/4 cup chopped red onion 2 limes, juice of 1 tsp olive oil 1 tbsp chopped cilantro salt and fresh pepper to taste In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste

French Toast Casserole

French Toast Casserole 5 cups bread cubes 4 eggs 1 1/2 cups milk 1/4 cup white sugar, divided 1/4 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon margarine, softened 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Payday Bars

Payday Bars 1 (16 ounce) jar dry roasted peanuts 3 tablespoons margarine 1 bag peanut butter chips 1 can sweetened condensed milk 2 cups miniature marshmallows Grease 9x13 pan. Pour 1/2 peanuts on bottom of pan. Melt margarine and chips. Add milk and then marshmallows (do not melt marshmallows). Pour over peanuts, pat down. Put rest of peanuts in and pat down. Chill.

Butter Chicken

Butter Chicken 2 eggs, beaten 1 cup crushed buttery round cracker crumbs 1/2 teaspoon garlic salt ground black pepper to taste 4 skinless, boneless chicken breast halves 1/2 cup butter, cut into pieces Preheat oven to 375 degrees F (190 degrees C). Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Jalapeno Popper Spread

Jalapeno Popper Spread 2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise 1 (4 ounce) can chopped green chilies, drained 2 ounces canned diced jalapeno peppers, drained 1 cup grated Parmesan cheese Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes. If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.

Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts 1 (12 fluid ounce) can or bottle beer 1 (8 ounce) package shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

To Die For Blueberry Muffins

To Die For Blueberry Muffins 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS 1 cup flour 2 Tbsp onion powder 2 Tbsp garlic powder 1 tsp red pepper 1 tsp salt 1/2 tsp black pepper 4 thin pork chops 2 Tbsp bacon fat 2 Tbsp olive oil 2 cups buttermilk Chopped fresh parsley or green onions, for garnish, optional Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet. Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving. Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Blueberry Pineapple Fluff

Blueberry Pineapple Fluff Yields 1 - 7x11 pan 1 can blueberry pie filling 1/2 can (7 oz) sweetened condensed milk 1 can (8 oz) crushed pineapple, drained (optional) 1/2 carton (8 oz) Cool Whip, thawed Fresh berries for garnish, if desired Combine pie filling, condensed milk and pineapple in a bowl; mix well. Fold in Cool Whip. Spread into an ungreased pan. Cover with saran wrap and freeze overnight. Remove from freezer 10 to 15 minutes before serving. Cut into squares and garnish with fresh berries, if desired.

POPEYE'S BISCUITS

POPEYE'S BISCUITS 4 c. biscuit mix 8 oz. sour cream 3/4 c. club soda Mix all together and turn out onto lightly floured wax paper and pat out with hand (too sticky to use rolling pin). Cut with biscuit cutter. Place in pan. Melt 1/2 stick butter and pour 1/2 over biscuits before you bake. Brush remainder over them as soon as they come out of the oven. Bake at 400 degrees to desired brownness. Makes 18 biscuits. Half of this recipe is plenty for a couple or small family

BLOOMIN ONION PULL APART BREAD

BLOOMIN ONION PULL APART BREAD 1 unsliced loaf sourdough bread 12-16 oz.Monterey Jack cheese,thinly sliced 1/2 cup butter,melted 1/2 cup finely diced green onion 2 tsp.poppy seeds Preheat oven to 350*. Cut the bread lengthwise and width wise without cutting through the bottom crust.This can be a little tricky going the second way but the bread is very forgiving. Place on a foil-lined baking sheet.Insert cheese slices between cuts. 4.Combine butter,onion,and poppy seeds.Drizzle over bread.Wrap in foil; place on a baking sheet.Bake at 350* for 15 minutes. Unwrap the bread and bake 10 more minutes,or until cheese is melted.

COOL WHIP PIE

COOL WHIP PIE 8 oz. Cool Whip 14 oz. Condensed Milk 1 small pkg. Unsweetened koolaide 1Graham Cracker Crust Mix condensed milk and koolaide until well blended, fold in cool whip and pour in graham cracker crust and chill. (Use any flavor koolaide)

Cream Cheese Peach Pie Delight

Cream Cheese Peach Pie Delight 1 package of white or yellow dry cake mix 1/3 cup butter, room temperature 2 large eggs, divided 29 ounce can of peach slices, drained 8 ounces of Cream Cheese, room temperature 1/3 cup of sugar 1 teaspoon Vanilla Extract Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

PORK CHOPS ONE PAN DINNER

PORK CHOPS ONE PAN DINNER 2 (6 ounce) boneless pork chops 1 large onion, sliced 1 (14 1/2 ounce) can stewed tomatoes, we like Italitan flavoured 2 medium potatoes, peeled and quartered 1/2 cup broccoli spear 1/2 cup cauliflower, spears salt and pepper vegetable oil cooking spray Spray a medium size frypan with veggies cooking spray; heat to medium high. Add pork chops and sear on all side, about 5 minutes. Add onion slices and cook 'til transparent and just turning brown, about 5 minutes. Add stewed tomatoes; bring to a simmer, cover and simmer for 30 minutes. Add potatoes around the outside of the pan; simmer 15 minutes, add broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or 'til the potatoes are cooked through. Serve hot.

Classic Fried Pork Chops

Classic Fried Pork Chops 8-9 Thin Cut Pork chops; Boneless 3 Eggs 1/2 cups Milk Bread crumbs; Italian style All purpose flour grated parmesan cheese Preparation: Crack open eggs and put them in a medium size bowl (discard shell’s) with a 1/2 cup milk and beat till well blended, add a little salt and pepper. Now take 2 plates (or 2 shallow bowls) and pour a bit of flour on one and then pour some Italian Bread crumbs on to a separate plate along with a little bit of the parmesan cheese and lightly mix with a fork (I use paper plates and bowls for easy clean up, you can also use a large ziplock bag for breading the chops but I prefer a plate). First coat the chop lightly with flour, this will help the egg wash to stick better, then dip entire pork chop into Egg wash and place on plate of breadcrumbs, give it a little shake and flip the chop to coat the other side. Cooking: Place a medium to large (10 or 12 inch) skillet on your range, pour enough vegetable oil (or preferred oil except olive oil) so that its about a ¼ inch deep. Set burner to medium and let oil come up to about 325 f (its important to maintain your temp when pan frying, never let oil get to its "smoke point"). Once oil is ready place chops into the oil and let first side fry for a couple minutes before disturbing. After 3 minutes lift one chop to see if it’s a golden brown, if so flip them and fry other side until golden brown. When done place on a plate with a layer of paper towels underneath or a cooling rack with paper towels underneath the rack to catch the excess oil.

LOADED BAKED POTATO SALAD

LOADED BAKED POTATO SALAD 8 medium sized russet or Yukon Gold potatoes (or approx. 4-6 large) 1/3 C. mayo 1/2 C. sour cream 1/3 C. chopped chives 2 green onions, sliced 8 slices bacon, cut into bits 1/3 C. sharp Cheddar cheese Ground black pepper Cut potatoes into bite-size pieces (optional: keep a little of the skin on for a more baked-potato taste). Boil the potatoes for 15-18 minutes until fork tender but not too soft. Meanwhile, combine mayo, sour cream, chives, onions, bacon bits and cheddar cheese to form a dressing. Rinse potatoes and allow them to cool. Toss potatoes with dressing and chill overnight. Garnish with additional bacon bits, cheese and chives before serving if desired.

Skillet Cabbage

Skillet Cabbage 1 stick butter or margarine 1 small head of cabbage, chopped 1 small onion, chopped 1 pound smoked sausage, sliced into round pieces 1 (15 ounce) can diced tomatoes or rotel tomatoes 1/2 teaspoon salt 1/2 teaspoon pepper Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes

Honey mustard chicken

Honey mustard chicken 3/4 c plain or panko crumbs 3/4 c finely chopped pecans 1 1/2 tsp seasoned salt 1/3 c Honey mustard 1/3 c melted marg 3-4 lb chicken pieces,skinned (I used 4 chicken breasts) Mix bread crumbs,nuts and seasoned salt in a pie plate; set aside Combine mustard and melted marg in a small bowl. Brush mixture on chicken pieces. Dip chicken pieces into nut mixture; press firmly to coat. Place chicken pieces on well greased rack set over baking sheet. Bake chicken at 350* for an hr or until done.(bone in chicken) Put under broiler to crisp up a bit, turn and do other side. Serve with additional honey mustard for dipping or drizzle with sweet and sour sauce or chili sauce. * don't need to bake breasts as long..just check for doneness..

Mexican Chicken Cornbread Casserole

Mexican Chicken Cornbread Casserole 3 cups shredded cooked chicken, cooked, leftover or rotisserie 1 (11-ounce) small can corn, drained 1 (10 ounce) can Rotel diced tomatoes with green chilies (not drained) 1 packet taco seasoning 1 cup sour cream 2 cups shredded Cheddar Jack or Cheddar Cheese, divided 1 packet cornbread mix 1 egg, lightly beaten Hot oven375F. n a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese. Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size. Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture. Place in oven and bake for about 25 minutes. Let cool slightly before cutting.

Cheesy Rotel Chicken Casserole

Cheesy Rotel Chicken Casserole 8 pieces boneless/skinless chicken ( tenders) 4 Tablespoons Velveeta 1 1/2 cups Plain Yogurt 1 can (10 Oz. Size) Rotel 1 ½ teaspoons Chili Powder 1 1/2 cups Cooked Rice (optional) 1 can refried Beans (optional) 1 cup Shredded Cheese Fritos, For Garnish Spray a 9x13 baking dish with nonstick spray, then line the dish with the raw chicken tenderloins. Melt the Velveeta in a large microwave safe bowl. Stir in the yogurt, Rotel, and chili powder. If you are making the casserole version of this dish, stir in the rice and beans as well. Pour the mixture over the chicken, top with shredded cheese, and bake in the oven at 350 for 30-40 minutes. Top with Fritos and serve with a nice, fresh salad

SHRIMP BALLS

SHRIMP BALLS 1 pound cooked shrimp (thawed) 1 tablespoon butter 1 1/2 cup Italian bread crumbs 1 large onion, chopped 4 cloves garlic, crushed 2 eggs 1 tablespoon Worcestershire sauce 1 teaspoon fresh squeezed lemon juice Louisiana crawfish Shrimp& crab boil seasoning (from bag) 1/4 cup chopped parsley 1/2 cup chopped green onions All Purpose flour cooking oil Shrimp Cooked In a medium pot on low heat, cook shrimp with one tablespoon butter. Stir in 1 tablespoon of Louisiana crawfish boil mix. Remove shrimp from heat once warmed or if using raw shrimp cook until the shrimp cook thoroughly. Stir in lemon juice, mix well and set aside. Chop Ingredients Chop onion, garlic, and green onion in food processor or chopper. Put Shrimp in Food Processor Using a strainer drain all the liquid from the shrimp, once the liquid is removed then place shrimp in the food processor on top of the chopped vegetables. Shrimp Mixed together Chop the shrimp up into pieces be careful not to make the shrimp mushy; they should be chunky. Shrimp ingredients for Shrimp Balls Pour the shrimp mixture into a large mixing bowl, add remaining ingredients. Note: I chopped the parsley with a knife. Shrimp and Eggs Mix ingredients well with clean hands or use gloves. Roll Shrimp Balls Shape shrimp mixture into golf size balls. Place on a cookie sheet. Should make 13-14 balls. Flour Shrimp Balls Roll balls in flour. I stirred in 1 tablespoon of garlic powder into the flour. Heat cooking oil in deep fryer to 325 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil. Remove grease from Shrimp Balls Once the shrimp balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!

Grilled Vegetable Packets

Grilled Vegetable Packets Serves 4-5 2 cups fresh corn (cut/shaved from the cob) 1 red sweet bell pepper, cut into strips 1 green bell pepper, cut into strips 1 small onion, sliced 8 -10 cherry tomatoes, cut in halves 2 medium zucchini, cut into 1-inch pieces (optional) 1 tablespoon chopped fresh parsley 1⁄4 teaspoon dried basil 1⁄2-1 teaspoon lemon pepper (or to taste) salt 2 tablespoons butter, divided (or to taste) In a large bowl, mix all veggies and spices together (except butter). Put the veggies on 2 (12x12-inch) pieces of heavy foil. Dot each with 2 Tbsp butter. Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary). Grill packets over hot coals for 15-20 minutes, or until veggies are tender. Serve hot -- delicious!. **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.

Beer, Bacon Cheese Bread

Beer, Bacon Cheese Bread Makes about 1 loaf 3 cups all-purpose flour 1 1/2 tbsp baking powder 1/2 tsp salt 3 tbsp honey or sugar 1 egg 12 oz of your favorite strong beer 3 slices thick-cut bacon, diced 1 1/2 cups sharp cheddar cheese, shred Preheat oven to 375 degrees and coat a 9x12 loaf pan with cooking spray Cook the bacon in a frying pan over medium heat for 3-4 minutes and drain off on paper towels. Mix the flour, baking powder and salt into a large bowl. Beat the egg and add in the honey, mix well. Pour mixture into flour mixture and stir well. Add in the beer and mix the batter well. Add in the bacon and cheddar and gently stirring to incorporate well. Pour batter into the pan and bake for 50 minutes or until a toothpick or skewer inserted into the middle of the bread comes out clean. Allow the bread to cool in the pan for 5 minutes before inverting onto a wire rack. Cool another 10 minutes before cutting.

Banana Pudding

Banana Pudding 1 Box Vanilla Wafers 6 -8 bananas, sliced 2 cups milk 1 (5 ounce) box Instant Vanilla pudding ( I used banana cream this time) 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container frozen whipped topping, thawed or 1 (12 ounce) container sweetened whipped cream Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

Easy Beet Salad

Easy Beet Salad 3 medium beets roasted and sliced 2 ounces of feta cheese I used reduced fat 1/4 cup fresh basil leaves sliced Toss all the ingredients and serve.

Buffalo Ranch Dipping Sauce

Buffalo Ranch Dipping Sauce 1 cup sour cream I used light 1 1/2 TBSP ranch dip mix 2 TBSPs buffalo sauce 2 TBSPs skim milk 1/4 cup blue cheese crumbles for topping Whisk together the sour cream, ranch dip mix, buffalo sauce, and skim milk. Let chill for at least two hours. Top with blue cheese crumbles before serving.

Lemon Bar Dip

Lemon Bar Dip 8 oz cream cheese room temperature 11 oz lemon curd 1 cup powdered sugar lemon zest for topping optional short bread cookies or graham crackers for serving Blend all the ingredients together and serve. This can be made ahead and stored in an air tight container in the refrigerator for up to two days

Butterscotch Toffee Popcorn

Butterscotch Toffee Popcorn 8 cups popped popcorn see note 1 cup butterscotch chips melted vegetable shortening optional 1/2 cup toffee bits Spread the popcorn out over a wax paper lined baking sheet. Drizzle it with about half of the melted butterscotch. If the butterscotch is too thick to drizzle, add vegetable shortening until it is thin enough to drizzle. Add about half of the toffee chips, sprinkling them on top, then the remainder of the butterscotch, and the remainder of the toffee chips. Allow it to dry completely before breaking it apart and storing it in an air tight container. (It shouldn't take more than about 30 minutes to dry.) Notes For the popcorn, you can either use a popped bag of microwave popcorn, or you can take 1/3 cup of popcorn kernels, place them in a large microwaveable bowl, cover them with a drizzle of vegetable oil, cover the bowl with a microwaveable plate, and cook for three to four minutes or until the popcorn stops popping. Remove the unpopped kernels before making the recipe.

Picnic Coleslaw

Picnic Coleslaw Serves 12-16 6 cups shredded cabbage 2 cups shredded carrots 8 bacon strips, cooked and crumbled 12 green onions with tips, thinly sliced 1/2 cup cider vinegar 1/3 cup canola oil 1/3 cup sugar (adjust to your tastes and needs) 1 teaspoon salt (omit if you are watching sodium) In a bowl, combine cabbage, carrots, bacon and onions. In a jar with tight-fitting lid, mix vinegar, oil, sugar and salt; shake well. Just before serving, pour dressing over cabbage mixture and toss. Yield: 12-16 servings.

No Bake Chocolate Truffle Pie

No Bake Chocolate Truffle Pie 12 oz semi-sweet chocolate chips 1 1⁄2 cup heavy whipping cream, divided 1⁄4 cup confectioners' powdered sugar, sifted 1 tbsp vanilla extract 1 (9 inch) prepared chocolate cookie crumb pie crust Add chocolate chips and 3/4 cup cream to a microwave safe bowl and cook on High for 1 to 2 minutes, stirring every 30 seconds, until smooth. Cool to room temperature. Stir in sugar and vanilla extract. Set aside. In a bowl, whip remaining 3/4 cup cream until soft peaks form. Beat in chocolate mixture on High speed 1/3 at a time until well mixed. Spoon filling into the pie crust. Refrigerate for at least 8 hours before serving so flavors can develop.

SIMPLE HOMEMADE BLUEBERRY COBBLER

SIMPLE HOMEMADE BLUEBERRY COBBLER 2 cups of fresh blueberries (you can use 1 can of blueberry pie filling if you want but it will be sweeter) 1/2 cup pure cane sugar 3/4 cup almond flour or regular flour 1/2 cup butter 2 teaspoons baking powder 3/4 cup milk pinch of salt Preheat oven to 350 degrees F Put the butter in 8"x 8" square baking dish and put in oven until butter is completely melted. Mix the dry ingredients with the milk then pour over the melted butter. Do Not Stir. Carefully add spoonfuls of blueberries on top of the mixture. Do NOT Stir. Bake in over for 45-50 minutes until golden brown. Serve with whip cream or a scoop of vanilla ice cream.

2 LAYER STRAWBERRY PIE

2 LAYER STRAWBERRY PIE 1 (3 ounce) package cream cheese 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup heavy cream 1 (9 inch) baked pie shell 1/3 cup white sugar 2 tablespoons cornstarch 1/3 cup water 1/3 cup grenadine syrup 1 tablespoon lemon juice 2 cups fresh strawberries, hulled In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

Strawberry Poke Cake

Strawberry Poke Cake 1 (15.25 oz) boxed white cake mix 1 cup boiling water 1 (3 oz) box strawberry flavored Jell-o 1/2 cup cold water Frosting: 1 (8 oz) tub Cool-Whip non-dairy whipped topping 1 (8 oz) package cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla Topping: 1 pound strawberries, cut into triangles Make cake as directed on the back of the box for a 9"×13″ pan. Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered. Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake. Cover the cake with plastic wrap and refrigerate for three hours. Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake. Top with strawberries and keep in the fridge until ready to serve.

Meatloaf stuffed Onions

Meatloaf stuffed Onions 2 pounds ground beef 1 cup bread crumbs 1 egg, beaten 1 cup milk 1/2 cup BBQ Sauce 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 3-4 Yellow Onions (med-large) 1 Package of Bacon More BBQ Sauce In a large bowl, combine the ground beef, crumbs, egg, milk, ½ cup BBQ, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined. Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into "layers". Use the larger outside layers. Stuff your Meatloaf mix between two Onion Layers (essentially making an onion seal around a large meatball) Wrap each "bomb" with 3 slices bacon and secure with toothpicks. Bake in a dish with sides (to catch grease) at 425 for approx 40 minutes or until internal temp 165. Add BBQ sauce all over and bake an additional 5 minutes!

Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake 1 cup butter, softened 2 cups sugar 3 eggs 3 tablespoons lemon juice, divided 1 lemon, zested 2 1⁄2 cups all-purpose flour, divided 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt 12 ounces fresh strawberries, diced 1 cup powdered sugar Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

PECAN COBBLER

PECAN COBBLER 8 eggs 2 cups light corn syrup 1/3 to 1/2 cup flour 1/4 cup ( 1/2 stick) butter 1/2 teaspoon salt 1 pound brown sugar 1 (9-inch) unbaked pie crust 1 pound pecan pieces Preheat oven to 350 degrees. In a large bowl, beat eggs well. Add corn syrup; mix. In a separate bowl, combine flour and melted butter. Add flour mixture to eggs. Stir in salt and sugar and beat by hand until well-mixed. Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed. Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.

Blueberry Pineapple Fluff

Blueberry Pineapple Fluff Yields 1 - 7x11 pan 1 can blueberry pie filling 1/2 can (7 oz) sweetened condensed milk 1 can (8 oz) crushed pineapple, drained (optional) 1/2 carton (8 oz) Cool Whip, thawed Fresh berries for garnish, if desired Combine pie filling, condensed milk and pineapple in a bowl; mix well. Fold in Cool Whip. Spread into an ungreased pan. Cover with saran wrap and freeze overnight. Remove from freezer 10 to 15 minutes before serving. Cut into squares and garnish with fresh berries, if desired.

Simply Grilled Chicken

Simply Grilled Chicken 4 - 6 oz, boneless & skinless chicken breasts 2 teaspoons salt 2 teaspoons black pepper 1 teaspoon garlic powder 1 teaspoon chili powder 1/2 teaspoon brown sugar 1/2 teaspoon, ground cumin 1/2 teaspoon parsley flakes 1/2 teaspoon basil, dried Olive oil spray Preheat grill to medium high heat Trim chicken of any excess fat In a small bowl combine salt, pepper, garlic powder, chili powder, brown sugar, cumin, parsley and basil Spray each chicken breast with olive on both sides Rub each chicken breast with spice rub on both sides evenly Place onto grill and cook for 4-5 minutes per side, or until juices run clear Remove and let sit for 5 minutes Serve

Creamy Burrito Casserole

Creamy Burrito Casserole 1 lb ground beef or 1 lb ground turkey 1⁄2 medium yellow onion, chopped 1 (1 1/4 ounce) package taco seasoning 6 large flour tortillas 1 (16 ounce) can refried beans 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese 1 (10 3/4 ounce) can cream of mushroom soup 4 ounces sour cream jarred hot sauce, if desired to spice it up Brown ground meat/turkey & onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. You could put some hot sauce on this now. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes

Chicken Macaroni Casserole

Chicken Macaroni Casserole 2 cups cooked macaroni 2 cups cooked chicken, meat only 1/2 cup cream cheese, softened 1 can (10.75 ounces) cream of chicken soup 1/2 cup shredded cheddar cheese Preheat the oven to 350F. Whisk together the softened cream cheese with the cream of chicken soup. Add the cooked chicken and the cooked macaroni. Spread the mixture in a 9 x 13 baking dish. Sprinkle the shredded cheddar over the top. Bake the casserole for about 30 to 35 minutes, until the cheese is bubbly and everything is cooked through. Turn this into a chili mac and cheese casserole by adding 2 tablespoons chili powder and a few dashes of hot sauce to the cream cheese and soup mixture, then proceed with the rest of the recipe. Add any leftover vegetables you have to make this a truly memorable meal – canned or frozen string beans hold up well to the baking and add some color.

JALAPENO CORN MUFFINS

JALAPENO CORN MUFFINS 1/3 cup all purpose flour 1 cup yellow cornmeal 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons lime zest 4 tablespoons agave nectar 1 cup milk 2 large eggs 4 tablespoons butter, melted and cooled 1-2 jalapeno peppers, seeded and diced Preheat oven to 350 degrees. Combine the flour, cornmeal, baking powder, salt and lime zest in a mixing bowl. In a separate bowl, whisk together the milk and eggs until frothy. Add the butter, continuing to whisk until well combined. Add the wet ingredients and the agave nectar to the cornmeal mixture, stirring until well blended. Lastly, stir in the diced jalapenos. Coat a loaf pan, cast iron skillet or other baking vessel with nonstick spray and pour in batter. Bake for 30 minutes, or until the center of the bread is still slightly moist but not gooey. Cool in the pan for 10 minutes.

KIT KAT BITES

KIT KAT BITES 3/4 cup unsalted butter 3/4 cup heavy cream 1 1/2 cup granulated sugar 25 regular sized marshmallows 12 oz milk chocolate morsels 1 oz unsweetened baking chocolate 5 cup rice krispies cereal 11 oz butterscotch morsels 1 cup peanut butter morsels In a large mixing bowl, add marshmallows, milk chocolate morsels and baking chocolate. Set aside. In a large pot, bring to a boil the sugar, cream and butter (over medium high heat). Once boiling, continue to boil for 4 minutes, stirring constantly. Remove from heat. Pour hot mixture over marshmallows and chocolate. Using an electric mixer, beat until chocolate has melted and mixture is smooth (about 2 minutes). Melt butterscotch and peanut butter morsels together in microwave bowl for one minute. Stir and heat at 30 second intervals until fully melted. In a large bowl, combine rice cereal, melted butterscotch and about 1/3 of the chocolate mixture. Mix completely. In a parchment paper lined 13x9 baking dish, pour 1/3 of chocolate mixture onto bottom, spreading with a knife until bottom of dish is covered. Top with cereal mixture. Press firmly. Pour remaining 1/3 of chocolate mixture over cereal, spreading with a knife. Allow to set up in refrigerator, about 1-2 hours. Remove and cut into bite sized pieces

RIB RUB

RIB RUB 2 cups packed light brown sugar 1 cup kosher salt 3/4 cup granulated sugar 1/2 cup garlic seasoning 1/4 tablespoon chili powder 1/4 cup lemon pepper 1/4 cup onion salt 1/4 teaspoon celery salt 2 tablespoons coarse ground black pepper 2 tablespoons whole celery seeds 1 teaspoon crushed cloves 1 tablespoon cayenne 1/2 teaspoon Mrs. Dash original blend 1/4 cup salt Prepare rib rub thoroughly mixing all rub ingredients. Store in airtight container. Makes 6 cups

Oven Roasted Smoked Sausage and Potatoes

Oven Roasted Smoked Sausage and Potatoes 1 package of smoked sausage, sliced into rounds 1 large onion, peeled and chopped 5 large potatoes, peeled and chopped into ½ inch cubes olive oil fine sea salt freshly ground black pepper sweet paprika dried thyme a handful of greated strong cheddar cheese Preheat the oven to 400*F. Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside. Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can. Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes

Spicy Guacamole

Spicy Guacamole 1 large ripe Avocado, peeled, pitted 2 teaspoons fresh lime juice 1/2 cup chopped fresh cilantro (I left this out) 1/4 cup finely chopped onion 2 garlic cloves, finely chopped 2 large serrano chilies, seeded chopped 1/4 teaspoon salt Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic, serrano chilies and salt and stir to combine.

Almost Heaven

Almost Heaven 1 (18 1/4 ounce) package yellow cake mix 1 (20 ounce) can crushed pineapple 1 (1 ounce) package instant vanilla pudding 1 (8 ounce) package cream cheese, softened 2 cups cold milk 1 (8 ounce) carton frozen whipped topping 1 cup finely chopped pecans Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with fork and pour pineapple with the juice over the cake. Mix the pudding, milk and cream cheese, beatnig until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts. Refrigerate.

2 MINUTE PINEAPPLE COCONUT PIE

2 MINUTE PINEAPPLE COCONUT PIE 1 20 oz. can crushed pineapple, drained 1 large box instant vanilla pudding mix 3/4 c. Greek yogurt (I used pineapple yogurt) 1 8 oz. can pineapple, sliced, drained & halved 10 Maraschino cherries, drained 4 Tbsp. shredded coconut 1 graham cracker crust Combine the crushed pineapple, dry pudding mix and yogurt. Mix well until incorporated. Pour mixture into graham cracker crust. Scatter 2 tablespoon shredded coconut over pie evenly. Place halved pineapple slices and cherries on top. Sprinkle remaining 2 tablespoons coconut over pineapple and cherries. Cover pie with plastic wrap and refrigerate at least 2 hours before serving.

Two Minute Hawaiian Pie

Two Minute Hawaiian Pie This pie actually does just take a few minutes to prepare 1 can(s) crushed pineapples, undrained (20oz) 1 bx instant vanilla pudding mix (6 serving ) 8 oz sour cream 1 9 inch graham cracker crust 1 can(s) (8oz) pineapple slices 8 maraschino cherries 1/2 c sweetened flaked, coconut 1 sm container of cool whip for piping in a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut. Pipe with Cool Whip if so desired..Cover and chill at least 2 hours before serving.

Garlic Butter & Mushrooms Pork Chop

Garlic Butter & Mushrooms Pork Chop 3-4 Thick Cut Pork Chops ½ Stick Butter 2 Garlic Cloves, Minced ¼ Cup Flour, All Purpose ¼ Cup Milk 1 Cup Mushrooms, Cleaned and Sliced 1 tbsp Oregano 1 tbsp Thyme Salt and pepper to taste Preheat oven to 350 degrees. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops. Remove skillet from oven and remove your pork chops and sit them aside to rest. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes. Serve over the top of pork chops.

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS 1 cup all-purpose flour 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon cayenne 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 pork chops, 3/4-inch thick, bone-in 1/4 cup olive oil 1 cup chicken broth 1/2 cup buttermilk Chopped fresh flat-leaf parsley, for garnish Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Fried Okra Cajun Style With Remoulade Sauce

Fried Okra Cajun Style With Remoulade Sauce 1 lb okra, cut into 1/4 inch slice 1 1/2 cups unbleached all-purpose flour 1 teaspoon ground cumin 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1 teaspoon fresh coarse ground black pepper 1/2 teaspoon salt 1 egg, lightly mixed 2 cups corn oil, more if needed salt, for seasoning Remoulade Sauce (recipe follows) Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl. Heat the oil in a large skillet. When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy. Drain on paper towels. Season with salt. Serve with Remoulade Sauce. Remoulade Sauce: 1 cup mayonnaise 2 tablespoons whole grain mustard 2 tablespoons ketchup 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1/2 cup finely chopped scallion 1/4 cup finely chopped fresh flat leaf parsley 1 stalk finely chopped celery 2 cloves garlic, minced 1 teaspoon paprika 2 teaspoons hot sauce 1/4 teaspoon fresh ground black pepper Directions: Whisk together all ingredients Cover and chill 1 hour. Serve with Cajun Style Fried Okra.

Parmesan Garlic Cauliflower

Parmesan Garlic Cauliflower 3 tablespoons fresh minced garlic 3 tablespoons olive oil 1 head cauliflower, separated in florets 1/3 cup grated parmesan cheese salt and black pepper chopped fresh parsley Preheat oven to 450 degrees. Grease large casserole dish. Place olive oil and garlic in large resalable bag. Add cauliflower and shake to mix. Pour into prepared casserole dish. Bake for 20 to 25 minutes, stirring halfway through. Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

Garlic Butter Spaghetti and Chicken

Garlic Butter Spaghetti and Chicken FOR CHICKEN: ½ boneless skinless chicken breast 2 Tbsp butter 1 Tbsp oil (sunflower or cannola) 2 tsp garlic,minced 1 Tbsp brown sugar salt, black pepper, to taste red pepper flakes (optional) FOR SPAGHETTI: about ⅓ lb spaghetti 3 Tbsp butter 2 tsp garlic,minced salt, pepper to taste grated Parmesan cheesse Season chicken breast with salt, black pepper and red pepper flakes. Place in well oiled porcelain or pyrex baking dish. In a small pan, heat butter and oil, add garlic and cook for just a few seconds. Do not allow garlic to brow or it will taste bitter. Add browm sugar and mix. Cover chicken breast with this mixture. Bake for about 25-30 minutes or until chicken is cooked through and juices run clear. In the meantime cook spaghetti in salted water and drain. In a pan, melt butter, add garlic and cook for a few seconds. Season with salt and pepper. Add spaghetti and toss well to combine. Serve with grated Parmesan cheese. Garnish with chopped parsley (optional).

Man-Pleasing Chicken

Man-Pleasing Chicken Chicken thighs- 1 package Dijon mustard- 1/2 cup Maple syrup- 1/4 cup Rice/rice wine vinegar- 1 tablespoon Fresh rosemary Salt and pepper To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!!

RIVERBOAT SHRIMP

RIVERBOAT SHRIMP 1 large green pepper (chopped) 1 large onion (chopped) 2 tablespoon butter 40 ounce tomatoes (chopped - canned do well) 1 teaspoon oregano 1⁄4 teaspoon rosemary 1 teaspoon salt 1⁄2 teaspoon pepper 3 pound shrimp (peeled) 3⁄4 cup tomato paste 3 cup cooked rice 1 cup cooked green peas Saute the onion and pepper in butter until they are limp. Add the tomatoes and the seasonings and let this simmer for about 1/2 hour. Add the shrimp, mix well, and cook for 10 minutes. Stir in the tomato paste, and when this is well mixed, add the rice and peas. Heat, stirring often, until steaming hot. Serve immediately.

SHRIMP BOIL FOIL PACKETS

SHRIMP BOIL FOIL PACKETS 1 1/2 pounds large shrimp, peeled and deveined 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 2 ears corn, each cut crosswise into 4 pieces 1 pound baby red potatoes, halved campaignIcon 2 tablespoons olive oil campaignIcon 4 teaspoons cajun seasoning Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves Preheat a gas or charcoal grill over high heat. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.* Served immediately, garnished with parsley, if desired. Notes *This can also be baked for 15-17 minutes at 425 degrees F.

CHILI LEMON SHRIMP AND RICE

CHILI LEMON SHRIMP AND RICE 1 pound large shrimp, cleaned and peeled, leaving tails on is optional 2 teaspoons Old Bay seasoning 1/3 teaspoon cayenne pepper or chipotle powder Salt and pepper to taste Juice of 1 key lime, plus more for garnish Olive oil 3/4 cup jasmine rice or or long grain rice 1 large carrot, diced 1 small white potato, diced 1/3 cup diced red bell pepper 1/3 cup diced white onion 2 cloves garlic, minced 1 chipotle in adobo, minced or 1/3 chipotle powder 1/4 cup tomato sauce 1 1/2 cups chicken broth 1 teaspoon chili ancho powder 1/3 teaspoon smoked paprika 1/3 teaspoon cumin Cilantro for garnish Hot sauce of your choice Season the shrimp with old bay, cayenne pepper,pinch of salt, pepper, lime juice and just enough olive oil to coat, set aside. In a pan, add 2 tablespoons of olive oil and heat to medium heat. Add the rice and cook, stirring often, until rice starts to toast and becomes aromatic. Add the carrots, potato, bell pepper and onion. Cook for 3 to 5 minutes. Add the garlic and chipotle, cook for another minute. Add tomato sauce, chicken broth, chili powder, smoked paprika, cumin, salt and pepper, to taste. Stir to combine.Cover, bring to a boil, reduce heat and cook for 10 to 12 minutes. Lay the shrimp on top of simmering rice, spread out evenly. Cover and continue cooking, about 5 minutes, or until most of the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff the rice with fork to mix vegetables evenly before serving. Garnish with lime wedges, chopped cilantro and hot sauce. Yields 4 to 6 servings.

CRAWFISH RICE DRESSING

CRAWFISH RICE DRESSING 1-1/2 cups uncooked long grain Rice (like Cajun Country) 1 pound of Louisiana crawfish tails, with the fat 1 can cream of mushroom soup 1 can cream of onion soup 1/2 cup chopped bell pepper 4 tablespoons of butter, melted 2 teaspoons Cajun seasoning 2 dashes hot sauce 1/2 teaspoon garlic powder 1-1/2 cups chicken broth 1/2 pound crabmeat, optional Combine all ingredients in a buttered 9x13 casserole dish. Cover with foil and bake at 350 degrees for 1 hour. I used frozen Louisiana crawfish tails, Slap Ya Mama Cajun seasoning, and 1 pound of claw crabmeat. Frozen Crawfish Tip: To freshen the taste of frozen crawfish Cassie, add 1 tablespoon of liquid crab boil and enough ice cold water to cover the seafood. Let it soak in the fridge for about an hour. Keep in mind you will need to use much less Cajun seasoning after soaking the seafood however, so taste, then add and adjust other seasonings. Variation: Can substitute peeled and de-veined shrimp for the crawfish. To add a crunch, uncover the casserole the last 10 minutes of cooking time and top the dish with about 3/4 cup of crushed potato chips; return to the oven. Zapp's Spicy Cajun Crawtaters chips would be a perfect choice.

Roasted Beet Salad

Roasted Beet Salad 1 butternut squash roasted and cooled (see note) 4 medium roasted beets 4 ounces crumbled goat cheese about 1/2 a cup 1/2 cup pecan pieces see note 6 cups mixed salad greens balsamic dressing served on the side Toss all of the ingredients together and serve with the dressing on the side. Notes This salad serves two people as an entree, four people as hearty side, and eight people when there many sides. To roast the squash, peel, take out the seeds, and cut into 1 inch pieces. Toss with 1 TBSP olive oil, a little salt and pepper, and spread over an aluminum foil lined baking sheet. Bake for 50 minutes at 350 degrees.

Pineapple Mango Salsa

Pineapple Mango Salsa 2 cups pineapple diced (about half a small pineapple) 2 cups mango diced (about two mangos) 1/4 cup jalapeño diced (one large jalapeño) 2 TBSPs cilantro diced 1/2 cup red onion diced (about half a medium onion) 1 TBSP lime juice 1 tsp salt Mix all ingredients together and refrigerate overnight for best flavor. Recipe Notes This salsa can be served immediately after making, but tastes slightly better when the flavors get a chance to mix.

Honey Apple Dip

Honey Apple Dip 1 cup non fat plain or vanilla yogurt 1/4 cup apple butter 2 TBSPs honey 1/4 tsp cinnamon 1/2 tsp vanilla extract Combine all the ingredients together, mixing until fully combined. Serve with cut up fruit or crackers.

Pico de Gallo

Pico de Gallo 2 plum tomatoes seeded and diced 1 jalapeno diced small 1/2 small white onion diced small 1 clove garlic minced 1 tablespoon lime juice 2 tablespoons cilantro diced kosher salt to taste Combine all of the ingredients and serve with tortilla chips or on top of tacos.

Vanilla Bean Coffee Creamer

Vanilla Bean Coffee Creamer 1/2 cup half and half 1/2 cup sweetened condensed milk 1 tsp vanilla bean paste 1/2 tsp vanilla extract Mix all the ingredients together. Store in the refrigerator and shake before use

BBQ Teriyaki Pork Kabobs

BBQ Teriyaki Pork Kabobs 3 tablespoons soy sauce 3 tablespoons olive oil 1 clove garlic, minced 1/2 teaspoon crushed red pepper flakes salt and pepper to taste 1 pound boneless pork loin, cut into 1 inch cubes 1 (14.5 ounce) can low-sodium beef broth 2 tablespoons cornstarch 2 tablespoons soy sauce 1 tablespoon brown sugar 2 cloves garlic, minced 1/4 teaspoon ground ginger 3 portobello mushrooms, cut into quarters 1 large red onion, cut into 12 wedges 12 cherry tomatoes 12 bite-size chunks fresh pineapple In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours. In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

Potato Salad

Potato Salad 6 eggs 10 red potatoes 1 cup mayonnaise 1/2 cup ranch dressing 1/3 cup dill pickle relish 2 tablespoons prepared yellow mustard 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1/8 teaspoon paprika 1/8 teaspoon celery seed 1 onion, chopped 1/4 cup pepperoncini (optional) 1/4 cup sliced black olives (optional) Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving

Beer Margaritas

Beer Margaritas 1 (12 fluid ounce) can frozen limeade concentrate 12 fluid ounces tequila 12 fluid ounces water 12 fluid ounces beerice 1 lime, cut into wedges Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Jalapeno Cream Cheese Chicken Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas 3 skinless, boneless chicken breast halves 1 teaspoon cayenne pepper 1/2 teaspoon garlic powder salt and ground black pepper to taste 2 tablespoons butter 1 large onion, minced 2 jalapeno peppers, seeded and minced (wear gloves) 1 (8 ounce) package cream cheese 1 tablespoon garlic /2 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1 (28 ounce) can green enchilada sauce 7 flour tortillas 8 ounces shredded Monterey Jack cheese, divided Preheat oven to 350 degrees F (175 degrees C). Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat. Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

S'more Sandwiches

S'more Sandwiches 2 slices bread 2 tablespoons peanut butter 2 teaspoons butter 2 tablespoons milk chocolate chips 1/4 cup miniature marshmallows Spread butter onto one side of each slice of bread. Place bread butter sides down in the pie iron. Spread half of the peanut butter onto the exposed side of each piece of bread. Stick the marshmallows to one side and the chocolate chips to the other. Close the pie maker. Roast over a campfire for about 3 minutes on each side, until the bread is toasted. It should be nice and golden like a grilled cheese with chips melted and marshmallows gooey.

Quick Camping Pineapple Cakes

Quick Camping Pineapple Cakes 6 sheets heavy duty aluminum foil (10x12-inch) 1 (12 ounce) package prepared sponge cake shells cooking spray 1 (20 ounce) can crushed pineapple, drained, juice reserved 2 tablespoons brown sugar, divided 1/3 cup chopped pecans, divided 18 maraschino cherries Spray the aluminum sheets with cooking spray, and place a sponge cake shell in the center of each sheet. Spoon the crushed pineapple into the cakes, dividing it equally, and sprinkle each cake with about 1 teaspoon of brown sugar and about 2 teaspoons of nuts. Top each cake with 3 maraschino cherries, and drizzle 1 to 2 teaspoons of the pineapple juice over each cake. Wrap the cakes in the foil, leaving some room at the top for air circulation. Place the foil packs onto the embers of a campfire until the cakes are hot and bubbling, about 10 minutes.

MARINATED GREEK CHICKEN SKEWERS

MARINATED GREEK CHICKEN SKEWERS 1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces 4 Tbsp. extra virgin olive oil, divided 4 garlic cloves, crushed 1-2 tsp. dried oregano 1 tsp. salt 1 tsp. ground black pepper 2 Tbsp. freshly squeezed lemon juice 1/2 red onion, quartered 1 green bell pepper, cut into 1 inch pieces 1 red bell pepper, cut into 1 inch pieces In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately. Serves 4.

Easy Peasy Pea Salad

Easy Peasy Pea Salad 1 bag frozen Peas (Do NOT cook the peas) 2-3 Chopped Hard Boiled Eggs 1/2 Cup Chopped Red Onion 3/4 - 1 Cup Diced Cheddar Cheese 3-4 Tablespoons Miracle Whip Salt & Pepper to taste Thaw out Frozen Peas by putting them in a bowl filled with cold water ( Let thaw while chopping onion, egg and cheese) Once the peas are thawed,drain the water, and then just mix everything together in a large bowl

Grilled Steak & Chicken Kabobs

Grilled Steak & Chicken Kabobs 3⁄4 cup dry sherry 1⁄2 cup soy sauce 4 tablespoons vegetable oil 3 garlic cloves, minced 3 -4 chopped green onions 1 tablespoon fresh ginger 1 lb chuck steak, cut into 1 inch pieces 1 lb chicken, cut into 1 inch pieces 1 red bell pepper, cut into 1 inch pieces 1 yellow bell pepper, cut into 1 inch pieces 1 green bell pepper, cut into 1 inch pieces 1 white onion, cut into 1 inch pieces skewers Combine sherry, soy sauce, oil, garlic, green onion, and ginger in a 1 gallon zipper bag. Squish to combine. Add meat, peppers, and onion. Refrigerate at least 1 hour, overnight is better. Soak bamboo skewers, or use metal ones. Preheat grill to medium high heat. Alternate skewering meat and veggies until all ingredients are used up. Place kabobs on grill, turning every two minutes to desired doneness. FYI - the peppers and onions will remain crisp tender. If you leave the kabobs on until the veggies are soft, your meat will be way overdone! If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer. Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken. Be creative!

Ritz Crackers

Ritz Crackers 1 stick melted butter, 1 packet Ranch dressing mix, ¼ c. grated Parmesan, 1 tbsp. red pepper flakes 1 tsp. garlic powder. 1 box Ritz crackers toss box of Ritz crackers with all 5 ingredients Bake in 300 degree oven for 15 minutes

MARINATED GREEK CHICKEN SKEWERS

MARINATED GREEK CHICKEN SKEWERS 1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces 4 Tbsp. extra virgin olive oil, divided 4 garlic cloves, crushed 1-2 tsp. dried oregano 1 tsp. salt 1 tsp. ground black pepper 2 Tbsp. freshly squeezed lemon juice 1/2 red onion, quartered 1 green bell pepper, cut into 1 inch pieces 1 red bell pepper, cut into 1 inch pieces In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately. Serves 4.

RANCH CHICKEN TACOS

RANCH CHICKEN TACOS Ingredients: - 3-4 (97% fat free) chicken breasts 1 packet low sodium taco seasoning (I chose Mild) 1 packet Ranch seasoning mix 2 cups low sodium and fat free chicken broth plus shredded lettuce pico de gallo or salsa light or fat free sour cream taco shells Put chicken, taco seasoning, ranch seasoning, and chicken broth in Crock Pot. Cook on low for 4-6 hours Shred chicken with fork and let it soak up the broth. Serve in taco shells topped with lettuce, tomato/salsa, and sour cream.

Pineapple-Orange Sunshine Cake

Pineapple-Orange Sunshine Cake Cake ingredients: 1 box yellow cake mix with pudding 1 (11 oz.) can mandarin oranges, including juice ½ cup oil 4 large eggs Combine cake mix, oranges (including juice) and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in a prepared (greased and floured) 9” x 13” pan or you can use 2 9” round or square pans. Bake for approximately 20 minutes in a 350 degree oven. Cool on a rack while preparing frosting. Frosting ingredients: 1 package of Jell-O No Bake Cheesecake mix 1 (20 oz.) can of crushed pineapples, including juice 1 cup of sour cream 1 (16 oz.) container Cool Whip Empty cheesecake mix in a bowl; add crushed pineapples (including juice) and sour cream; mix until all ingredients are blended. Add Cool Whip and fold into the cheesecake mixture. Frost a completely cooled cake. This cake is best if made the day before you plan to serve. Keep refrigerated

Cowboy Burgers

Cowboy Burgers 2 tablespoons olive oil 3 onions, thinly sliced, separated into rings 8 hamburger patties (1/4 lb. each) 3 tablespoons A.1. Original Sauce 2 tomatoes, sliced 8 hamburger buns, partially split 8 slices cheddar cheese Preheat grill to medium heat. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add onions; cook 5 minutes, stirring frequently. Cover with lid. Simmer 20 minute or until onions are golden brown, stirring frequently. Meanwhile, grill patties 5 minute on each side or until medium doneness (160ºF). Stir steak sauce into onion mixture. Place 1 tomato slice and burger on bottom half of each bun; cover with 1 slice cheese, 3 tablespoons of the onion mixture and top of bun.

Guacamole

Guacamole 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1/2 teaspoon salt 1/2 cup diced onion 2 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (optional) In a medium bowl, mash together the avocados, lime juice. Mix in salt, onion, cilantro, tomatoes, and garlic, then add cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

S’mores Cracker Toffee

S’mores Cracker Toffee 1 box Graham Crackers 3/4 cup Unsalted Butter 3/4 cup Granulated Sugar 1 10 ounce bag Miniature Marshmallows 6 Milk Chocolate Bars, Broken into pieces Line a baking sheet with parchment paper. Lay graham crackers in a single layer to cover the bottom of the pan. Set aside. Preheat oven to 375°F. In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once boiling, pour over graham crackers. Place in oven on middle rack and cook for 10 minutes. Sprinkle marshmallows evenly over the top and add the chocolate pieces. Return to the oven for an additional 2-4 minutes, until marshmallows begin to brown. Remove from oven and cool completely. Once cooled, cut into bite-sized pieces and enjoy. Store in airtight container.

Zucchini and Ground Beef Casserole

Zucchini and Ground Beef Casserole 2 medium zucchini, fresh cut in 1/4-inch chunks 1 lb lean ground beef 1/2 medium onion, chopped 2 garlic cloves, chopped 1 cup salsa, jarred with tomatoes, onions and chiles 1 teaspoon ground cumin Brown ground beef with chopped onions, chopped garlic, salt and pepper. Cook over medium heat for about 10 minutes or until meat is well cooked. Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until flavors blend. Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft. NOTE: this is a versatile casserole with 6 basic ingredients for a budget or low calorie dish, but every person can add some other ingredients to their own taste like: ground turkey, ground or shredded chicken instead of the ground beef, corn or cheese. Also can be serve it with rice, spaghetti or any other pasta, in tacos or burritos, etc. Hope you enjoy it in any way you make it.

BO BERRY BISCUITS

BO BERRY BISCUITS Biscuits: 2 Cups Flour 1 Cup milk (cold) 1/3 Cup sugar 5 T of butter (cold or frozen) 4 tsp baking powder 1 tsp salt 3 oz of blueberries (fresh or dried) Glaze: 1 Cup of powdered sugar 1/8 Cup of water 1 tsp of vanilla ½ tsp of lemon juice Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

Cheesy Potato Fries

Cheesy Potato Fries 4-6 Potatoes 1/4 cup olive oil Sea Salt, Fresh ground pepper, your favorite seasoning salt Sour Cream/Ranch Sauce: 1 cup sour cream 1/2 cup ranch dressing 1/4 cup milk Toppings: 1 cup (or as much as you like) Shredded cheddar cheese 1/2 cup shredded mozzarella cheese 1/2 cup real bacon bits 1/4 cup green onions Cut potatoes into "steak french fries" size. {I like them thicker...but that means it will also take a little longer to cook than skinny ones.} 2.Place on foiled baking sheet. Drizzle with olive oil and lightly toss with tongs. 4.Sprinkle salts and pepper over the potatoes. 5.Bake 400 for 40 minutes or until fork tender 6. in separate bowl mix: sour cream, Ranch dressing and milk. 7.On a separate platter smooth out 3/4 of the sour cream sauce. 8. Place hot potatoes on sour cream sauce. 9. Drizzle remaining sour cream sauce on potatoes Sprinkle toppings. Place under broiler for a few seconds to re-melt cheese. It's going to be messy and delicious.