Texas Trash

Texas Trash 1/2 (14 ounce) box of Rice Chex cereal 1/2 (14 ounce) box of Corn chex cereal (you could use wheat in place of either of these) 1/2 (1 pound) bag of pretzel sticks 1 (7.5 ounce) bag of Bugles (regular) 1 regular can (8.75 ounce) of deluxe mixed nuts 1 cup of pecans or cashews (or nut of your choice) 1-1/2 sticks butter 1 tablespoon Steak Seasoning 1 tablespoon worcestershire sauce 1 tablespoon garlic powder 1 teaspoon - 1 tablespoon Hot Sauce Preheat oven to 250 degrees Melt butter in a sauté pan and add remaining ingredients. In a large, roaster pan combine the first 6 ingredients. Melt butter in a saute pan and add remaining ingredients. Pour butter mixture over the dry ingredients in the roaster pan. Stir to coat all pieces. You can sprinkle more garlic powder and hot sauce and stir now, if you like. Place in oven and stir every 15 minutes for 1 hour. Store in an airtight container.

Mamas Goulash

Mamas Goulash 1 lb. ground beef 1/2 lb. hot breakfast sausage 1 med. onion, chopped 2 cloves garlic, minced 1 T. worcestershire sauce 8 oz. tomato sauce 14.5 oz. petite diced tomatoes, with juice 1 tsp. italian seasoning 1/2 tsp. smoked paprika 1/4 tsp. cumin 1/4 tsp. pepper 2 C. beef broth 1/2 C. water 1 1/4 C. uncooked elbow macaroni 1 C. shredded cheddar cheese In a large, deep sided skillet brown the ground beef and the sausage, breaking it up as it cooks. Drain off the grease and lower the heat to medium. Add in the onion and garlic and cook for 5 minutes. Stir in the worcestershire, tomato sauce, diced tomatoes with juice and seasonings. Add the broth, water and uncooked elbow macaroni. Stir to combine, cover and cook till noodles are tender, about 7-8 minutes. Turn off the heat, uncover and top with the cheese. Cover back up and let it sit till the cheese is nice and melted.

Cherry Pie

Cherry Pie 2 cups powdered sugar 1 lg. (8oz.) Cream cheese 1 med. container cool whip 1 can cherry pie filling 2 baked pie crust *Mix powdered sugar and cream cheese until smooth. Stir in cool whip until combined. Spread into two baked pie shells. Gently spread pie filling over the top. Chill until set. Store in refrigerator.

Lemon Lush

Lemon Lush 1 stick butter - melted 1 cup flour 1 1/2 cup pecans - chopped (reserve 3/4 cup for topping) 1 16 oz. container Cool Whip 8 oz. cream cheese - softened 1 cup sugar 2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated) Making 4 layers in a 9 x 13 glass dish 1st layer - butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 - 15 min until light brown. COOL completely. 2nd layer - cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer. 3rd layer - Lemon pudding (made to box directions) spread evenly over 2nd layer. 4th layer - extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans. Cover and refrigerate for several hours before serving

Mississippi Sin

Mississippi Sin 16 oz sour cream 8 oz cream cheese, softened 2 cup cheddar cheese, shredded 1/2 cup chopped ham 1 green onion, chopped 1/4 tsp hot sauce 1 tsp Worcestershire sauce salt pepper 16 oz French bread loaf In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil. Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips

Taco Fiesta Chicken Lasagna

Taco Fiesta Chicken Lasagna 2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained 1⁄2 cup thick & chunky salsa 3 cups cubed cooked chicken... 1 (16 ounce) can refried beans 1⁄2 cup sour cream 12 uncooked lasagna noodles 3 cups shredded colby-monterey jack cheese 1⁄2 cup chopped green onion 1⁄4 cup sliced ripe olives, if desired 1⁄4 cup chopped fresh cilantro Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray. In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream. Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives. Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight. Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce. NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.

Best Beef and Broccoli

Best Beef and Broccoli 3 tablespoons cornstarch, divided 1⁄2 cup water, plus 2 tablespoons water, divided 1⁄2 teaspoon garlic powder 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips 2 tablespoons vegetable oil, divided 4 cups broccoli florets 1 small onion, cut into wedges 1⁄3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger hot cooked rice In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.

BLUEBERRY CRUMBLE BARS

BLUEBERRY CRUMBLE BARS Blueberry Filling 3-4 cups Fresh Blueberries 1/2 cups sugar (or try Turbinado Cane Sugar) 1 tablespoon cornstarch 1 tablespoon fresh lemon juice Pinch salt Crust and Topping 1 1/2 cups all-purpose flour 1 cup finely ground cornmeal 3/4 teaspoons salt 1 cup unsalted butter, at room temperature 3/4 cups Sugar (or try Turbinado Cane Sugar) 1 teaspoon vanilla Preheat oven to 350°F. Butter or grease a 9-inch square pan. Combine blueberries, sugar, cornstarch, lemon juice and salt in a 2-quart saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer, stirring constantly until it thickens slightly. Remove from heat and set aside. Stir together flour, cornmeal, and salt and set aside. Cream softened butter and sugar in the bowl with mixer until it is light and fluffy, then add vanilla and mix. Add dry ingredients on low speed being careful to scrape the sides of bowl several times. Stop mixing when ingredients are fully incorporated but dough is still crumbly. This happens quickly; the mixture will look dry and floury one minute, then little clumps will suddenly appear. Evenly distribute 1 1/2 cups of the crumbly dough over bottom of prepared pan and press lightly to hold in place. Put the remaining dough in the refrigerator. Bake crust for 25 minutes, or until lightly toasty brown. Spread 1-1/2 cups blueberry filling over crust and crumble the remaining dough over the top of filling. An even covering will produce a crust that covers blueberries almost entirely, letting it peak through here and there. Put back in over and bake until top crust is golden brown, about 40 minutes, rotating the pan halfway through the baking time. Remove from oven and cool on a rack for 10 minutes then carefully run a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

Pecan Cheesecake Squares

Pecan Cheesecake Squares For The Shortbread Layer 1 1/2 cups all-purpose flour 3/4 cup firmly packed light brown sugar 1/2 cup butter, softened 1/2 cup finely chopped pecans For The Cheesecake Layer 2 (8-ounce) packages cream cheese, softened 1/2 cup sugar 1/2 cup milk 2 teaspoons vanilla extract For The Pecan Pie Layer 3/4 cup firmly packed brown sugar 1/2 cup light corn syrup 1/3 cup butter, melted and cooled slightly 3 large eggs, lightly beaten 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 1/2 cups pecans Preheat oven to 350. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Individual Foil Pack Apple Crisp

Individual Foil Pack Apple Crisp Super easy,on a sq piece of foil,,,great for the grill to sliced apples, a dab of butter (it's way better for you that margarine!), quick oats oatmeal, sprinkle of brown sugar (and you can substitute with Splenda brown sugar) and a sprinkle of cinnamon! Bake at 350 for 15 minutes

Vinegar Based BBQ Chicken Sauce

Vinegar Based BBQ Chicken Sauce 1 qt. Apple Cider Vinegar 2/3 cup salt 3/4 cup Oil (vegetable or canola) 2 Tbsp. Poultry Seasoning 1 tsp. Black Pepper Mix all ingredients in saucepan and bring to a boil. *Baste chicken often during the grilling process. Will keep several weeks in refrigerator. Makes enough sauce for 20 chicken halves. Note: If you do not need the full recipe at one time, you may store extra in refrigerator. Be sure to store the extra "before" dipping basting brush into mixture after it has touched raw chicken.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake 1/4 cup unsalted butter 1 cup packed light brown sugar 1 can (20 oz) pineapple slices in juice, drained, juice reserved 1 jar (6 oz) maraschino cherries without stems, drained 1 box Super Moist yellow cake mix Vegetable oil and eggs as called for on cake mix box Preheat oven to 350. In 13x9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Gently press pineapple slices on brown sugar. Gently press a cherry in center of each pineapple slice, and arrange remaining cherries around slices. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 42 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Allow to cool

CREAM CHEESE LEMONADE PIE

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

Chopped Salad

Chopped Salad 6 to 8 cups chopped romaine lettuce 2 medium pears, chopped 1 cup dried cranberries 1 cup chopped pecans 8 slices thick-cut bacon, crisp-cooked and crumbled 4 to 6 oz. feta cheese, crumbled Poppy seed Salad Dressing (I like T. Marzetti) Balsamic Vinaigrette On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Baked Beef 'n Bean Wraps

Baked Beef 'n Bean Wraps 2 lbs ground beef, browned 1 Tbs extra virgin olive oil 2 cans six bean blend 1 bunch green onions, chopped 1 jar Newman's Own Black Bean & Corn Salsa 1 heaping Tbs homemade taco seasoning 1 bag Tex Mex shredded cheese 16 >10" whole wheat tortillas Preheat oven to 400F. In a large frying pan add the oil, browned ground beef, beans, onions, salsa and seasoning... blend well and cook over medium heat for 20 minutes... stir often to prevent sticking. Remove from heat and add cheese... stir. Scoop mixture onto tortillas (3-4 Tbs), fold in sides and roll to wrap... do not overfill. Cover a large cookie sheet with parchment paper. Place wraps, seam side down on parchment and brush a little olive oil on wraps...bake for 25-30 minutes (turn over half way through baking). Remove and serve with Greek yogurt, sour cream, guacamole or salsa

Berry Cobbler

Best-In-The-West Berry Cobbler 2 -3 cups berries ( blueberries, blackberries, marionberries, or raspberries. I usually use a combo bag of frozen berrie) 3 tablespoons shortening 1 1/4 cups sugar, divided 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 1 tablespoon cornstarch 1 cup boiling water Spread berries in a greased 8 inch square pan. Cream shortening and 3/4 cup sugar well. Sift flour, baking powder, and salt together. Add alternately with milk to creamed mixture. Batter will be thick. Spread batter over berries. Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar. Pour boiling water over all. Do not mix. Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Bacon Wrapped Cream Cheese Stuffed Chicken Breast 2 Boneless skinless chicken breast 4 tablespoons cream cheese ¼ cup Pepperjack cheese, shredded 2 tablespoons green onion, chopped 4 to 8 pieces of bacon Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle. Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed. Place on baking sheet and back for 30 minutes at 375 degrees F. Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side. Serve immediately.

Nutella Crescents

Nutella Crescents 1 9-inch pie dough (store bought or homemade) 1/2 cup Nutella 1 tablespoon butter, melted coarse sugar Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside. Roll out pie crust into a 9 inch circle (or if it's store bought...open the package and unroll the pie crust) and slice into 18 triangles (like you would a pizza). Spread each triangle with a healthy amount of Nutella. Roll into a crescent, starting with the wide end. Continue till all triangles are filled with Nutella. Transfer crescents to baking sheet, leaving about an inch for possible spreading. Brush the top of each Nutella crescent with the melted butter and sprinkle generously with coarse sugar. Bake for 10 - 12 minutes, or until they are lightly golden brown. Remove from oven and serve immediately, or store in an airtight container for up to 3 days

How to kill Poison IVY

How to kill Poison IVY Too often after being outside, either working to pretty things up a bit or playing out doors, a itchy, and a blistery rash beginning to show, and with in a short time, three's an itch that is horrifying!! Here's a home made spray to combat Poison Ivy growing in your yard .. WHAT YOU Need-> 1 gallon white vinegar 1 cup salt 2 TBSP blue dawn dish soap WHAT TO DO-> Mix all ingredients together, and pour mixture into a spray bottle. Label your bottle!! * Spray poison ivy. Be careful not to get it on your other plants because this mixture will kill anything you spray it on! There you have it, the simple solution for how to kill poison ivy! If you want to have the greatest {deadly} effect it is best to spray the ivy during the dry seasons so it doesn’t get washed off by the rain.

CHICKEN CLUB PASTA SALAD

CHICKEN CLUB PASTA SALAD 8 ounces corkscrew-shaped pasta 3/4 cup Italian-style salad dressing 1/4 cup mayonnaise 2 cups chopped, cooked rotisserie chicken 12 slices crispy cooked bacon, crumbled 1 cup cubed Muenster cheese 1 cup chopped celery 1 cup chopped green bell pepper 8 ounces cherry tomatoes, halved 1 avocado - peeled, pitted, and chopped Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

SMORE'S BARS

SMORE'S BARS 1 cup butter, melted 1/3 cup white sugar 3 cups graham cracker crumbs 2 cups semisweet chocolate chips 3 cups miniature marshmallows Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula. Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

FROSTED FUDGE BROWNIES

FROSTED FUDGE BROWNIES 8 (1 ounce) squares unsweetened baking chocolate 1 cup butter 5 eggs 3 cups white sugar 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 2 cups chopped walnuts 1 1/4 cups white sugar 1 cup heavy cream 5 (1 ounce) squares unsweetened baking chocolate 1/2 cup butter, softened 1 teaspoon vanilla extract Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting. To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring. Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

BLUEBERRY CAKE

BLUEBERRY CAKE 2 cups white sugar 1/2 cup vegetable oil 2 eggs 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup buttermilk 3 cups all-purpose flour 1 tablespoon baking powder 2 cups blueberries Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix sugar, vegetable oil, eggs, salt, cinnamon, buttermilk, flour, baking powder, and blueberries, stirring after each addition, in a large bowl. Pour batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Lemon Rice Krispie Treats

Lemon Rice Krispie Treats 1/4 cup butter 7 cups mini marshmallows , divided 7 cups Rice Krispie cereal 1 lemon 1 tsp lemon extract yellow candy melts for decortating (optional) Zest lemon and juice 1 tablespoon of juice. Melt butter and 6 cups of mini marshmallows over medium low heat until smooth. Stir in lemon zest, 1 tablespoon lemon juice and lemon extract. Add Rice Krispies and remaining 1 cup of marshmallows (unmelted). Stir until combined. Press into a well greased 9×13 pan (or slightly smaller if you prefer a thicker Rice Krispie). Melt candy melts according to package directions. Drizzle over krispie treats. Cool completely. Cut into squares and serve.

FRESH STRAWBERRY LEMONADE

FRESH STRAWBERRY LEMONADE 4 1/2 cups fresh strawberries , halved 4 lemons 1/2 cup sugar (or to taste) water ice Place strawberries and 1 cup water in a blender. Blend until smooth and strain using a fine mesh strainer. Juice the lemons (you should get about 1 cup of juice). In a small jar, combine sugar and 1/2 cup water. Shake until sugar is completely dissolved. In a 2 quart pitcher add strawberry juice, lemon juice and about 3/4 of the sugar mixture. Fill the pitcher halfway with ice. Add4-5 cups of cold water and stir. Add more sugar mixture if desired. Serve cold.

COCONUT SUGAR COOKIE CUPS

COCONUT SUGAR COOKIE CUPS COOKIE CUPS 2/3 cup butter 3/4 cup Sugar 1 egg 1/2 teaspoon coconut extract 1/4 teaspoon almond extract 1 3/4 cups flour 1/2 teaspoon baking powder 2/4 cup flaked coconut 1/4 teaspoon salt TOPPING Frosting (Wild White Strawberry or Vanilla) Flaked Coconut Preheat oven to 375 degrees. Grease 24 mini muffin pan wells. Cream butter and Sugar. Mix in egg and extracts. Combine flour, baking powder, coconut and salt. Using a spoon, mix flour mixture into sugar mixture just until combined. Divide mixture over 24 muffin wells, lightly press and bake 15-18 minutes or until lightly browned on the edges. Remove from oven and immediately create a small indent using a measuring spoon or the end of a wooden spoon. Cool 10 minutes in the pan. Remove and place on a wire rack to cool completely. Once cooled, top with Frosting, coconut

FRIED MUSHROOMS WITH GARLIC

FRIED MUSHROOMS WITH GARLIC 1 lb white or brown mushrooms this recipe does work well with other types of mushrooms such as cremini or portebello 3 tablespoons olive oil 1 tablespoon butter 2 cloves of garlic minced 1 tablespoon soy sauce parsley for garnish optional Clean mushrooms by gently wiping with a paper towel or using a mushroom brush. Slice into thick slices. Add butter and oil to a pan and heat over medium high heat. Add garlic and cook until fragrant (about 1 minute). Quickly toss the mushrooms & soy sauce (do not do this ahead of time, this will remove too much moisture from the mushrooms) Add the mushrooms to the pan and toss with olive oil mixture. Do not stir allow to cook about 5 minute without disturbing. Continue cooking an additional 3-4 minutes or until done.

BACON JALAPEÑO POPPER MAC & CHEESE

BACON JALAPEÑO POPPER MAC & CHEESE 1 pound of dry macaroni noodles 2 tablespoons butter 2 tablespoons flour 6 slices of bacon , cooked and crumbled 1/2 cup minced onion 1 4 oz can of jalapeños , chopped 3 tablespoons flour 6 oz cream cheese 2 1/2 cups milk 1-1/2 cups cheddar cheese 1/2 cup monterey jack cheese 3/4 cup panko bread crumbs 1 tablespoon olive oil Preheat oven to 375. Cook macaroni noodles al dente according to package directions. Cook bacon until crisp and set aside. Leave 1 tablespoon of bacon drippings in the pan and add minced onion. Fry about 3 minutes or until translucent. Add butter and flour. Stir in milk while whisking. Bring to a boil while continuing to stir. Remove from heat and stir in cheeses, jalapeños, and 4 slices of the bacon. Stir in macaroni and put into a greased casserole dish. In a small bowl, combine bread crumbs, olive oil and remaining bacon. Sprinkle topping over the macaroni and bake 20 minutes or until hot and topping is lightly browned.

CRANBERRY MILLIONAIRE SALAD

CRANBERRY MILLIONAIRE SALAD 3 cups Fresh Cranberries 3/4 cup Sugar 1 cup water 1 Cinnamon Stick 2 cups sour cream (or plain greek yogurt) 2 cups pineapple tidbits , well drained 2 cups mini marshmallows 1 cup chopped pecans 2 cups flaked coconut Combine cranberries, sugar, water and cinnamon stick in a saucepan. Bring to a boil, reduce heat and let simmer 10 minutes. Cool completely (sauce will thicken upon cooling). Add 1 1/2 cups cooled cranberry mixture from step 1 with remaining ingredients and stir well. Let sit 4 hours or overnight.

STRAWBERRY BANANA SALAD

STRAWBERRY BANANA SALAD 3 ripe bananas 1/2 lemon , juiced 1/3 cup sugar 1 can (14oz) crushed pineapple drained 1 1/2 cups diced strawberries 1/2 cup chopped maraschino cherries 1 cup plain Greek yogurt 1 tub whipped topping (8 oz) Place bananas in a large bowl and mash. Stir in juice from 1/2 of a lemon. Add sugar, pineapple and greek yogurt. Stir until smooth. Stir in cherries and strawberries. Fold in whipped topping. Refrigerate until serving.

FRITO CORN SALAD

FRITO CORN SALAD 2 cans corn drained (12-14oz each) or 3 cups fresh corn off the cob 1/2 red pepper diced 1/2 green pepper diced 1/2 red onion diced 4 oz can diced jalapenos drained 2/3 cup mayonnaise 2 teaspoons chili powder 1 1/2 cups cheddar cheese 5 oz fritos chips Combine all ingredients except Fritos in a large bowl and mix well. Just before serving, stir in Fritos.

STUFFED CHICKEN THIGHS WITH BACON

STUFFED CHICKEN THIGHS WITH BACON 8 Boneless Chicken Thighs 16 Slices Bacon 1 Package of Stove Top Stuffing (or similar) Preheat oven to 425 degrees. Prepare to stuff according to directions and cool completely. Lay out each chicken thigh and place stuffing in the center (approximately 2 tablespoons depending on the size of the chicken thighs). You want a good sized serving of stuffing but you need to be able to wrap it closed. Fold each chicken thigh closed around the stuffing and secure with a toothpick. It’s ok if bits of stuffing poke out, the bacon will hold them in place! Wrap each thigh with 2 slices of bacon in a crisscross pattern. Secure with a toothpick. Place on a foil lined sheet, seam side down and bake 35 minutes.

CHEESY CHICKEN RANCH POTATOES

CHEESY CHICKEN RANCH POTATOES 3 chicken breasts , cubed 2 pounds red potatoes 1/2 cup ranch dressing (store bought or homemade) 3/4 cup shredded cheese , divided (cheddar or your favorite blend) 8 slices of bacon cooked crisp & crumbled 4 green onions thinly sliced 1/2 teaspoon each pepper , garlic powder, dill and parsley Preheat oven to 350 degrees. Over medium heat, fry chicken until no pink remains (about 6-8 minutes). Wash potatoes and cut into bite sized cubes. I left the skin on my potatoes (extra flavor and fiber!). In a large bowl, combine chicken, potatoes, ranch dressing, 1/4 cup cheese, bacon, green onions and seasonings. Toss until mixed through. Pour mixture into a greased 9×13 pan. Cover and bake 45 minutes. Increase oven temperature to 400 degrees. Uncover pan and top with remaining 1/2 cup of cheese. Bake an additional 20 minutes or until potatoes are cooked through and cheese is browned and bubbly.

COLA CHICKEN

COLA CHICKEN 1 can (12oz) cola (regular or diet) 1/2 cup ketchup 1/2 small onion , chopped 1 clove garlic , minced 1 tablespoon worcestershire sauce 1/2 teaspoon dried oregano 1 tablespoon brown sugar 1/2 teaspoon dry mustard pepper to taste 1 tablespoon olive oil 8 skinless bone-in chicken thighs and/or drumsticks Heat olive oil in a skillet over medium heat. Add chicken and cook just until browned on each side (about 5 minutes). Combine remaining ingredients in a small bowl. Pour over chicken and bring to a boil. Reduce heat to medium low and cover. Simmer 15 minutes. Remove lid, and simmer an additional 30-35 minutes turning chicken occasionally until chicken is cooked through and has reached 180 degrees. Serve with rice and steamed veggies. Note: If you’d like a thicker sauce, once the chicken is cooked, remove from the pan and set aside. Make a slurry of 1/3 cup water and 2 tablespoons cornstarch. Bring sauce to a boil and while whisking, pour in a bit of the slurry at a time to reach desired consistency (you may not need all of it). Allow to boil 1 minute and toss with chicken.

AVOCADO RANCH CHICKEN SALAD WRAP

AVOCADO RANCH CHICKEN SALAD WRAP 4 light Flatout flatbreads 1 avocado peeled & pitted 1/2 tablespoon lemon juice 1/3 cup fat free Greek yogurt 1/3 cup light ranch dressing bottled or homemade 1 tablespoon fresh dill 1 tablespoon fresh parsley salt & pepper to taste 2 cups cooked chicken 1 cup diced celery OPTIONAL lettuce tomato slices Place avocado and lemon juice in a bowl. Mash until almost smooth (a few little chunks are ok). Stir in yogurt, dressing, dill, parsley and salt & pepper. Add chicken and celery and mix well. Place one light Flatout flatbread on your surface. Top with lettuce and tomato if using. Add chicken mixture and roll snugly. Slice in half and serve.

LEMON ROASTED CHICKEN

LEMON ROASTED CHICKEN 2 tablespoons olive oil 2 tablespoon butter softened 1 lemon 3-4 cloves garlic minced salt & black pepper to taste 1 whole chicken approx 3 lbs Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick). Rinse chicken well under cold water and dab dry with paper towels. Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin. Massage it evenly across the breasts. Cover the skin of the chicken with the remaining butter mixture. Refrigerate for 30-45 minutes. Preheat oven to 425 degrees. Slice the remaining lemon half and place it inside the chicken along with 1/2 an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven. Turn oven down to 375 degrees F and bake for 1 1/4 hours or until the inner thigh reaches 165 degrees F. RECIPE NOTES This can also be prepared on the rotisserie.

PEPPER CHICKEN STIR FRY

PEPPER CHICKEN STIR FRY FOR THE MARINADE 4 Chicken Breasts cut into 1 inch pieces 2 tablespoons light Soy Sauce 1 teaspoon minced Garlic 1 tablespoon Toasted Sesame Oil 1 teaspoon ground Black Pepper FOR THE STIR FRY 1/4 cup Oyster Sauce 2 tablespoons Light Soy Sauce 2 tablespoon Vinegar 1 teaspoon ground Black Pepper 1/2 cup water 3 tablespoons Cornstarch divided 3 tablespoons Vegetable Oil divided 1 large Onion cut into 1 inch pieces 1 medium Green Bell Pepper cut into 1 inch pieces 1 medium Red Bell Pepper cut into 1 inch pieces 4 cloves Garlic finely chopped 1 inch piece Ginger finely chopped Combine all the ingredients listed under marinade including the chicken and set aside for at least 15 minutes. Whisk together oyster sauce, soy sauce, vinegar, black pepper, half cup water and one tablespoon of cornstarch and set aside. Once the chicken has marinated, toss it in remaining two tablespoons cornstarch. Heat two tablespoons oil in a large pan and add the chicken pieces. Don't overcrowd the pan and if your pan is not large enough, do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside. Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two till they brighten up in colour and have cooked slightly. Toss in the ginger and garlic and cook for another minute. Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.

Lemon Pepper Shrimp

Lemon Pepper Shrimp 1 pound medium shrimp , deveined 1/2 cup flour 2 teaspoons lemon pepper 1/2 teaspoon garlic powder 1/2 teaspoon black pepper salt to taste 2 tablespoons olive oil 2 tablespoons butter OPTIONAL Lemon slices & parsley for serving Defrost shrimp under cold running water if frozen. Dab dry with paper towels. In a Ziploc bag, combine flour, lemon pepper, garlic powder, black pepper and salt. Add shrimp to the bag and toss to coat. Heat butter and oil in a large skillet over medium-high heat. Once oil and butter are sizzling, add shrimp and cook until crisp & browned. Flip over and brown the other side. (About 2 minutes per side). Do not overcook! Serve with lemon slices and parsley.

SKILLET SHRIMP FAJITAS

SKILLET SHRIMP FAJITAS 2 Tablespoons Paprika 1 teaspoon Chipotle Powder 1 1/2 Tablespoons Cumin Powder 1 Tablespoon dried Oregano 1 Tablespoon Onion Powder 1 Tablespoon Salt 2 Tablespoons Vegetable Oil 1 Onion, sliced 3 cups sliced Bell Peppers (I used red and yellow bell peppers) 1 pound large Shrimp, deveined and peeled Cilantro, lime, sour cream and guacamole for topping Tortillas for serving Mix together paprika, chipotle powder, cumin powder, oregano, onion powder and salt in a bowl to make fajita seasoning. Add half of the seasoning to the shrimp and mix till it’s coated well. Set aside. Heat a tablespoon of oil in a large cast iron skillet and add the onions and bell peppers. Saute for 4-5 minutes till the vegetables have softened slightly. Add the remaining seasoning and mix well. Slide the vegetables to one side of the skillet. Heat the remaining oil in the skillet and add the shrimp. Cook the shrimp for 3-4 minutes until they are pink and cooked through. Serve in tortillas with your favourite toppings.

SHRIMP PASTA SALAD

SHRIMP PASTA SALAD 1/2 lb macaroni noodles uncooked 1 tablespoon minced onion 2/3 cup chopped celery 1/2 cup diced red pepper 1 1/3 cup small cooked shrimp DRESSING 1 cup mayonnaise 2 tablespoons fresh lemon juice 2 tablespoons sweet relish 3 tablespoons fresh dill 1 teaspoon sugar 1/4 teaspoon salt or to taste Cook macaroni noodles al dente according to package directions. Rinse under cold water and drain. Combine all dressing ingredients in a small bowl. Place all ingredients in a large bowl and toss with dressing. Refrigerate at least 30 minutes before serving to allow flavors to blend

EASY STUFFED ZUCCHINI BOATS

EASY STUFFED ZUCCHINI BOATS 2 large zucchini 2 teaspoons olive oil 1 onion 1 clove garlic 1 lb ground beef 1 tomato, diced 1 bell pepper, diced 1 cup pasta sauce or marinara, divided 1 1/2 teaspoons italian seasoning 1/4 teaspoon pepper 1 cup mozzarella cheese, divided Preheat oven to 400 degrees. Brown ground beef, onion and garlic until no pink remains. Drain any fat. Stir in 1/2 cup pasta sauce, tomato, bell pepper and italian seasoning. Let simmer 10 minutes. Remove from heat and stir in 1/2 of the cheese. Slice zucchini lengthwise and scoop out the center to create a shell and place in a baking dish. Fill each zucchini with 1/4 of the beef mixture. Spread the remaining 1/2 cup pasta sauce over the zucchini boats and top with remaining cheese. Bake 25 minutes or until zucchini is soft and cheese is bubbly.

EASY MEAT SAUCE

EASY MEAT SAUCE 2 cups canned , diced tomatoes 2 cups tomato sauce 3 tablespoons tomato paste 1 cup water 1 large onion , diced 1 green bell pepper , diced 3 cloves garlic , minced 1/4 cup chopped , fresh parsley leaves 2 teaspoons Italian Seasoning 1/2 teaspoon seasoning salt 1 teaspoon sugar 2 bay leaves 1 1/2 pounds lean ground beef In a large pot, brown ground beef, onions and garlic. Drain any fat. Add in all remaining ingredients. Simmer covered on low for 1 hour stirring occasionally. Remove lid and simmer an additional 15 minutes or until sauce has thickened. Remove bay leaves before serving.

VELVEETA CHEESY FIESTA SKILLET

VELVEETA CHEESY FIESTA SKILLET 1 box VELVEETA Cheesy Skillets Nacho Supreme 1 onion , diced 1 pound lean ground beef 1/2 green pepper , diced 1/2 red pepper , diced 1 cup corn , fresh or frozen (defrosted if frozen) 1 cup canned black beans , rinsed and drained OPTIONAL TOPPINGS Diced tomato Sour Cream Cilantro In a large skillet brown ground beef and onion over medium heat until no pink remains. Drain well. Add 2 cups of water, seasoning mix and pasta. Bring to a boil and reduce heat. Cover and simmer 5 minutes stirring occasionally. Add diced red and green peppers, corn and black beans. Cover and simmer an additional 4-6 minutes or until pasta is tender and most of the water is gone. Remove from heat and stir in VELVEETA cheese sauce pouch. Top with salsa and desired toppings. Serve immediately.

CHEESEBURGER MACARONI

CHEESEBURGER MACARONI (STOVE TOP) 1 lb lean ground beef 1 onion diced 1 cup chicken broth or water 2 cups milk 1 1/2 cups uncooked macaroni noodles 1 tablespoon cornstarch 1 teaspoon each garlic powder, sugar and paprika 1/2 teaspoon pepper 1 1/2 cups sharp cheddar cheese In a small bowl combine cornstarch, garlic powder, sugar, pepper and paprika. Set aside. Brown ground beef & onion in a pan until no pink remains. Drain any fat. Add milk, broth and macaroni to beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 9-12 minutes or until noodles are cooked. Remove from heat and stir in cheese until melted. Serve hot.

CHILI MAC SKILLET

CHILI MAC SKILLET 1 small onion 2 cloves garlic, minced 1 pound lean ground beef 3/4 lb dry macaroni noodles 1 can (28 oz) crushed tomatoes (I prefer low sodium) 3 cups beef broth (I use low sodium) 1 beef bouillon cube 1 tablespoon sugar 1/2 teaspoon each dried parsley, basil and oregano 1 tablespoon chili powder 3/4 cup sharp cheddar cheese , shredded Grate the onion with a cheese grater. Add onion, beef and garlic to a pan over medium heat. Cook until no pink remains while breaking up the meat into small pieces. Drain any fat. Add crushed tomatoes, macaroni noodles, broth, sugar, bouillon and seasonings. Bring to a boil, reduce heat to medium low and cover. Stirring occasionally, let cook 11-13 minutes or until macaroni is cooked through. Stir in cheese. Serve hot.

SLOW COOKER SALISBURY STEAK

SLOW COOKER SALISBURY STEAK 6 oz sliced mushrooms 1/2 onion , sliced 1 1/2 cups beef broth (low sodium) 1 oz package brown gravy mix (dry) 2 tablespoons ketchup 1 teaspoon dijon 2 tablespoons fresh parsley 2 tablespoons corn starch 4 tablespoons water BEEF PATTIES 1 1/2 lbs lean ground beef 1 egg yolk 1/4 cup minced onion 1/3 cup Panko bread crumbs 3 tablespoons milk 1 clove garlic salt & pepper to taste Place mushrooms & onions in the bottom of your slow cooker. Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side). Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours. Once cooked, remove patties and set aside. Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat. Serve over mashed potatoes or rice.

SWISS STEAK

SWISS STEAK 1 1/2 lbs round steak 1/2 cup flour 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon pepper 2 tablespoons olive oil or as needed 2 onions chopped 2 carrots chopped 1 can 28 oz diced tomatoes with juice 1 can 10 oz beef broth 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch optional, see note below Preheat oven to 350 degrees. Using a meat mallet, pound meat to 1/2″ thickness. Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture. Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside. Place onion & carrot in the bottom of the pot. Top with browned steaks. Add remaining ingredients except cornstarch. Cover and cook for 2.5-3 hours. Serve over mashed potatoes. RECIPE NOTES If you’d prefer a thicker tomato gravy, after cooking remove beef from the pot. Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.

DORITOS CASSEROLE

DORITOS CASSEROLE 1 family size bag Doritos, any flavor (I used Nacho Cheese) 1 onion diced 1 pound lean ground beef 1 clove garlic minced 1 cup salsa 1 package low sodium taco seasoning or homemade taco seasoning 1 cup sour cream 1 can cream of chicken or mushroom soup 2 cups shredded cheese (I used tex mex blend or cheddar) OPTIONAL TOPPINGS Lettuce Tomato Olives Sour Cream Preheat oven to 350 degrees F. Cook ground beef with onion and garlic until no pink remains. Drain any fat. Add taco seasoning, salsa and 1/3 cup of water. Cook until thickened, about 5 minutes and remove from heat. In a large bowl, combine beef mixture, sour cream, soup and 1 cup of cheese. Slightly crush Doritos (not completely, you don’t want crumbs). Layer 1 1/2 cups Doritos in the bottom of a 2 qt casserole dish . Top with 1/2 of the beef mixture. Repeat layers. Finally top with an additional 1 to 1 1/2 cups Doritos and remaining cheese. Spray a piece of foil with cooking spray and cover casserole. Bake 30 minutes covered, remove foil and bake uncovered for an additional 20 minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if desired.

DORITO TACO SALAD

DORITO TACO SALAD 1 lb lean ground beef 1 taco seasoning packet 2/3 cup water 1 head of iceberg lettuce – chopped into bite sized pieces 1 red or orange pepper – chopped 1 green pepper – chopped 1/2 cup sliced black olives 1 can pinto beans rinsed and drained 1 cup tomatoes – diced 1/4 cup green onions – chopped thin leave a bit for garnish 1 cup cheddar cheese – shredded 1 o oz Nacho flavoured Doritos 16 oz catalina salad dressing sour cream Brown the ground beef until no pink remains. Drain any fat. Stir in the taco seasoning packet and water. Simmer until thickened, about 5 minutes. Set aside to cool. In a large bowl, combine the lettuce, peppers, black olives, pinto beans, tomatoes, cheddar and green onions. Top with the seasoned and cooled ground beef. Slightly crush the Doritos and sprinkle on top. Drizzle with catalina dressing and toss to coat evenly. Garnish with sour cream and additional green onions is desired. Serve immediately. RECIPE NOTES Toss just before serving to avoid the Doritos from becoming soggy.

BEEF STROGANOFF CASSEROLE

BEEF STROGANOFF CASSEROLE BEEF 1/3 cup flour 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 1 1/2 pounds stewing beef 2 tablespoons vegetable oil 2 tablespoons butter 2/3 cup low sodium beef broth 3-4 sprigs fresh thyme 1 1/2 cups mushrooms, halved 1 large onion, chopped SAUCE 1/2 cup sour cream 1 carton McCormick Simply Better Gravy, beef flavor 2 teaspoons cornstarch OTHER 8 oz dry egg noodles 1 Tablespoon fresh parsley Preheat oven to 300 degrees. In a large bowl, combine the flour & seasonings. Set aside. Remove any fat from the beef and gently toss with the flour mixture to coat. Heat the vegetable oil and butter in a skillet over medium high heat. Add the dredged beef chunks and brown until a crust forms on each side. In 9×13 inch pan combine beef, onions, mushrooms, thyme and beef broth Cover tightly with tin foil and bake for 2 hours or until beef is fork tender. Meanwhile, combine the sour cream,Simply Better Gravy and cornstarch in small bowl and set aside. Cook the egg noodles 2 minutes less than indicated on the package. Drain well. Remove the beef from the oven and turn the oven up to 350 degrees. Remove the thyme sprigs from the pan, stir in the egg noodles and the gravy mixture. Bake an additional 15 minutes or until hot and bubbly. NOTES: Optional Crumb Topping: Combine 1/2 cup Panko bread crumbs, 1 tablespoon fresh parsley, 1/2 teaspoon garlic powder and 1 1/2 tablespoons melted butter. Sprinkle over the casserole just before baking

SHEPHERD'S PIE SOUP

SHEPHERD'S PIE SOUP SOUP 1 tablespoon olive oil 1 pound lean ground beef (or lamb) 1 large onion, diced 3 cloves garlic, minced 2 small potatoes (about 12 oz), peeled & diced 7 cups Kitchen Basics® Original Beef Stock, divided 1 teaspoon dried thyme 1 teaspoon dried rosemary, crushed 2 tablespoons tomato paste 1 bay leaf 1/2 teaspoon each salt & pepper (or to taste) 1/4 cup flour 2 cups frozen peas and carrots mixture 1 cup canned or frozen corn POTATO PUFFS 1.5 pounds potatoes (about 3 small) 4 tablespoons butter, divided 1/4 cup heavy cream 2 egg yolks salt & pepper to taste SOUP In a large pot, brown onion, ground beef and garlic in olive oil until no pink remains. Drain any fat. Add potatoes, 6 cups Kitchen Basics® Original Beef Stock, seasonings, tomato paste and bay leaf. Simmer uncovered for 10 minutes. Combine flour with remaining 1 cup stock. Add along with the remaining vegetables. Simmer uncovered for 5 minutes more. POTATO PUFFS Cook potatoes until tender, drain and allow to cool and dry for several minutes. Mash potatoes until very smooth or pass through a ricer. Add 3 tablespoons butter, cream, egg yolks and seasonings and mix. Pipe or scoop into small puffs onto a parchment lined baking sheet. Melt 1 tablespoon butter and lightly brush each potato puff. Bake at 425 degrees F for 15 minutes or until lightly browned. ASSEMBLY Ladle soup into bowls and place potato puffs on top. Garnish with fresh parsley

DIRTY RICE

DIRTY RICE 1 tablespoon olive oil 8oz lean ground beef 8 oz bulk sausage 1/2 cup minced chicken liver (optional) 1 medium onion, diced 1 green pepper, diced 1 cup diced celery 3 cloves garlic, minced 1 1/2 teaspoons Cajun seasoning 1 1/2 cups white rice, uncooked 3 1//2 cups chicken broth (I use low sodium) 2 bay leaves salt & pepper to taste green onion for garnish Heat olive oil over medium high heat in a dutch oven or heavy bottomed pan. Add beef, sausage and chicken liver (if using). Cook until no pink remains. Add onion, garlic, green pepper, celery and Cajun seasoning. Stir until softened, about 5 minutes. Add rice, broth and bay leaves. Bring to a boil, reduce heat and simmer covered about 20-23 minutes or until rice is cooked. Garnish with green onions and serve.

BEEF TACO CASSEROLE

BEEF TACO CASSEROLE 2 Tablespoons olive oil 1 pound ground beef 1 medium yellow onion diced 1 jalapeno seeded and diced 3 cloves garlic minced 1 package taco seasoning 15 ounce can black beans drained and rinsed 4 ounce can diced green chiles drained ½ teaspoon kosher salt ¼ teaspoon black pepper 3 Tablespoons tomato paste 16 ounce jar of picante sauce or salsa 2 cups Mexican blend shredded cheese divided Preheat oven to 350 F degrees. Spray a 9×13 or 3 quart baking dish with nonstick spray and set aside. Heat a large, deep skillet over medium high heat and add olive oil. Add ground beef and cook, crumbling with a wooden spoon or potato masher, until browned and mostly cooked, about 4-5 minutes. Add onion and jalapeno to beef. Cook, stirring often, until softened and fragrant, about 4 minutes. Add garlic and cook about 1 minute. Beef should be fully cooked and brown at this point. Drain any fat and return to skillet. Stir in taco seasoning, black beans, green chiles, salt, pepper, tomato paste and picante sauce. Cook 1-2 minutes. Set skillet aside and add 1 cup of shredded cheese. Transfer beef mixture to prepared baking dish and top with remaining 1 cup of cheese. Bake approximately 25 minutes, until hot and bubbly and cheese is melted. Top with desired toppings and serve! RECIPE NOTES TO FREEZE Cook beef mixture in skillet and assemble in baking dish, omitting 1 cup remaining cheese on top. Cool completely and cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in refrigerator until casserole is completely thawed. Remove plastic wrap and aluminum foil, set out on the counter for about 20 minutes, top with 1 cup of cheese, then bake at 350 F degrees for about 45-55 minutes, until hot and bubbly and cheese is melted. Topping Options: Salsa, Shredded iceburg lettuce, Sliced black olives, Chopped tomatoes, Sliced jalapenos, Minced fresh cilantro, Lime wedges, Frito corn chips, Cheddar Cheese, Sour Cream, Refried Beans.

Potato Casserole

Potato Casserole 10 cups shredded hash browns 1/4 cup butter or 1/4 cup margarine 1 (10 ounce) can cream of chicken soup (or cream of anything soup) 12 ounces sour cream 1/2 cup milk, I always use skim 1/2 cup chopped green onion 2 cups grated cheddar cheese salt and pepper Preheat oven to 375 degrees. Melt 1/4 cup butter or margarine and pour into a 9X13 inch baking dish, then add 5 cups of the shredded hash brown potatoes, no need to thaw. In a separate bowl, mix soup (in a pinch, I've used cream of celery and cream of mushroom and it turned out fine), sour cream, milk, and green onions, then pour 1/2 of this mixture over the hash browns. Spread the mixture around over the hash browns evenly using a spatula. Salt and pepper to taste. Sprinkle one cup grated cheese on top. Add the remainder of the hash brown potatoes and pour the remaining soup mixture on top, again, spread out evenly using a spatula. Salt and pepper to taste. Sprinkle remaining cheese on top. Bake for 55 minutes. **If at the end of the 55 minutes baking time the top hasn't browned to your liking, set the oven to broil and it will quickly brown the top of the cheese to a crispy golden brown. When done, let set up for 5-10 minutes before cutting into servings.

Taco Casserole

Taco Casserole 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning 1 (10 1/2 ounce) cans mushroom soup 1 (8 ounce) cans beef broth 1 (14 ounce) cans rotel 6 slices cheddar cheese 1 (8 ounce) bags tortilla chips Brown ground beef. Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes. Bring to a simmer. Simmer for about 5-10 minutes. Pour chips into bottom of casserole dish (leave whole). Pour beef mixture over chips. Place sliced cheese on top. Bake at 375° for about 10 minutes or until cheese looks melted.

Grilled Shrimp With Garlic & Herbs

Grilled Shrimp With Garlic & Herbs 2 lbs extra large shrimp, peeled deveined 1 teaspoon paprika 1 tablespoon sliced fresh garlic 1 teaspoon Italian seasoning 1 tablespoon fresh lemon juice 2 tablespoons olive oil 1/2 teaspoon black pepper 1 teaspoon basil 1 tablespoon brown sugar 1 Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.

How To Clean Stove Grates

How To Clean Stove Grates Materials: Well ventilated room MOST IMPORTANT!! four 1-gallon zip lock bags a quarter cup of ammonia. 1. Place each grate in it’s own zip lock bag. 2. Pour about 2-3 tablespoons of ammonia into the bag and seal. 3. Let them sit in the bags for 12 hours. OPEN BAGGIE AWAY FROM YOUR FACE!!! Take them out and then lightly wipe and rinse off....will look like new!

CHOCOLATE PEANUT BUTTER LASAGNA

CHOCOLATE PEANUT BUTTER LASAGNA CRUST 36 Oreo Cookies 1/3 cup butter melted PEANUT BUTTER LAYER 8 oz cream cheese softened 1 cup smooth peanut butter 1 cup powdered sugar 1/4 cup milk 1 1/2 cups whipped topping such as Cool Whip CHOCOLATE LAYER 2 boxes of instant chocolate pudding 4 servings size 2 3/4 cups milk TOPPING whipped topping 1 bag of Reese’s Mini Peanut Butter Cups peanut butter chips Chocolate Syrup optional Follow Spend With Pennies on Pinterest INSTRUCTIONS OREO CRUST In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer. PEANUT BUTTER LAYER With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer. CHOCOLATE LAYER In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.) Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes. Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.

DORITOS CRUSTED CHICKEN STRIPS

DORITOS CRUSTED CHICKEN STRIPS 1 Bag of Doritos any flavor (I used Nacho Cheese) 1 egg 2 tablespoons milk 2 chicken breasts Preheat oven to 400 Cut chicken into strips (about 3/4″) Place crush Doritos until you have 1 1/2 cups of crushed Doritos. Whisk together egg & milk in a separate bowl. Dip each strip in the egg mixture and then into the Doritos mixture. Press the chips into the chicken making sure the whole strip is coated. Place on a foil lined pan and lightly spray the tops of the chicken with cooking spray. Bake 15-17 minutes or until cooked through. Serve with ranch or sour cream.

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti 4-6 Boneless Chicken breasts, cooked and chopped 12 Oz of Spaghetti, cooked & drained 1 can of cream of mushroom soup (you can use cream of chicken if you prefer) 1 cup of chicken broth 1 small Jar of Salsa 1 small jar of Tostitos Chili Con Queso dip 1 cup of Sour cream 1 pound of your favorite cheese, chopped into small cubes Preheat oven to 350F In a large bowl, mix together the soup, broth, salsa, Queso and sour cream.. In a 13x9 greased casserole dish, spray with no-stick cooking spray lightly Layer Spaghetti, then Chicken, followed by the soup mixture, then the cubed cheese last Bake until heated through and cheese melts about 30-45 minutes. As soon as its removed from the oven, stir to mix well.

Smothered Pork Chop Scalloped Potato Casserole

Smothered Pork Chop Scalloped Potato Casserole 6 boneless thick cut loin pork chops 2 1/2 tablespoons paprika 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon black pepper 2 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon adobo 1 large onion, sliced 2 cloves garlic, minced 4 tbs butter 4 cups potatoes, sliced very thin (mandoline is recommended) 1 can (10.75 oz) cream of mushroom soup 1 1/4 cup milk Preheat oven to 350F Take your pork chops and season them with salt, pepper & all other seasoning until evenly coated. (you can mix all seasoning ingredients together in a small bowl prior to coating chops) , set aside. Butter a 2-quart baking dish Heat a large skillet over medium-high heat & melt 2 tbs of the butter in the pan, add in your minced garlic, then add in your seasoned pork chops. Cook them until browned on both sides, remove and set aside. Add the remaining 2 tbs butter to the skillet and add the chopped onion, cook until soft. Add the condensed soup to the cooked onions and gradually stir in the milk, set aside. Slice potatoes and place in an even layer in the prepared baking dish. Place cooked pork chops on top of potatoes, then pour soup mixture over the chops. Make sure everything is even in the baking dish. Cover and bake at 350F for 30 minutes. Remove the cover and bake for an additional 40 minutes. Sprinkle lightly with parsley if desired.

Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta 1 lb of spaghetti or your favorite pasta of choice 1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped) 1 1/2 Tablespoons olive oil 3 cloves garlic, minced 3 tsp paprika 1 Tablespoon fresh parsley Black pepper to taste For the Sauce 1/2 cup of Hellmans mayonnaise 1/2 cup Thai sweet chili sauce (in the asian isle) 2 cloves garlic, minced 2 Tablespoons of lime juice 1/4 tsp of crushed red pepper flakes 1/2 tablespoon onion powder In a large bowl, mix all 'sauce' ingredients together then set aside. Cook pasta, drain. Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken. Stir constantly while cooking until no longer pink- about 10 minutes Remove from heat and set aside. In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.

Classic Chicken, Beans and Rice

Classic Chicken, Beans and Rice It is comfort food! One pot of warm goodness. This meal is hearty, filling and full of heart-friendly fiber. 1 1/2 cups of wild rice. 1/2 an onion diced 1 can of pinto or red kidney beans 2 cups of chicken broth 1 can of diced tomatoes Salt and Pepper to taste Layer your ingredients in your freezer ziplock bag. You will want the rice to be on the bottom, topped by the beans and chicken, then the liquids poured over the top. The broth really makes this recipe hearty, don’t skip it. Serve with a side salad of mixed greens.

Chicken Taco Soup

Chicken Taco Soup This is a terrific soup for a chilly day. Start it in the morning and it will be ready when you get off work. Can of Pinto Beans, drained (roughly 1 cup of pre-cooked beans). Can of black beans, drained (roughly 1 cup of pre-cooked beans). 3/4 cup of rice, uncooked. 3/4 cup of frozen sweet corn Diced Onion Diced Bell Peppers Chipotle Pepper (I use the canned ones, you can also replace this with jalepeno peppers, but I love the smokey flavor from the Chipholte) 3-4 chicken breasts – uncooked – you can also substitute beef in it’s place. Can of Diced Tomatoes 2 cups of water The above recipe is adapted from this Crock Pot Soup Recipe – we have added it to our bag collection so I don’t have to hunt for cans, just grab, dump and come back and eat at dinner time! We buy the big giant cans and make

Lemon Pepper Chicken and Rice

Lemon Pepper Chicken and Rice Pour your ingredients into your bag in the order listed. It makes dumping to cook later so much easier! 1 and 1/2 cups of Rice (we use brown rice, not the instant kind) Green Beans (or carrots <— that tastes super sweet too!) Chicken Quartered, skin on – and rub with butter, salt and pepper first Lemon Slices 2 cups of water Freeze your bag. The morning of your crockpot meal, slit the bottom of the bag so the rice comes out first, followed by the veggies, chicken, etc. Top the chicken with the lemon slices to help your chicken retain moisture. Cook on low for the day (at least 6 hours, but we have had it run for as long as eight).

Chicken Potato Casserole

Chicken Potato Casserole This was a HIT with my family! Three Chicken Breasts Two Large Potatoes cut into big cubes One Onion, sliced into thin rings Salt & Pepper One Can Cream of Mushroom Soup One Package Stuffing 1.5 Cups Water One stick Butter, melted Stick the chicken, veggies, and seasoning in your freezer bag. On the day of cooking dump the contents of the bag into the crock pot and pour the soup on top. Sprinkle on the package of dry stuffing and drizzle the melted butter and water over it. Cook on low for the day (or at least 6 hours.)

Chicken Barbecue Roast

Chicken Barbecue Roast Dump the following ingredients into a bag. Put them into the bag in the order listed and try to keep the bag upright in the freezer. Small Potatoes – fill the bottom third of your bag. Sliced Onion Yellow Squash, cut into strips Two Chicken Quarters 1/2 a bottle of Barbecue sauce Salt and Black Pepper – to taste When it is time to cook, slit the bottom of your bag so the potatoes fall into your crockpot first and the chicken is on top. Add a cup and a half of water over the food, cover and cook on low for 6 hours (you can leave it in there for 8 and it should be fine!). For a fun variation, you can use soda instead of the barbecue sauce for a tangy flavor! This freezer bag recipe feeds our family of 8.

Old Fashioned Butter Cake

Old Fashioned Butter Cake 3 cup all purpose flour 1 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 cup butter 2 cup sugar 4 eggs 1 cup buttermilk or cream 2 tsp vanilla extract Butter cream frosting, see below Preheat oven to 350 degrees F. Grease and flour 9x13 baking or bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool. Butter Cream Frosting 1 cup butter, soft 1/2 cup milk or cream 2 tsp vanilla extract 5 cups powdered sugar Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency. Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter.

Creamy Lime Squares

Creamy Lime Squares For The Crust 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan 2/3 cup almond flour or ground nuts (any you prefer) 1 cup (4 ounces) graham-cracker crumbs 1/4 cup sugar 1 tablespoons grated lime zest For The Filling 2 large egg yolks 1 can (14 ounces) sweetened condensed milk 1/2 cup fresh lime juice (around 5 medium limes) 2 tablespoons fresh lemon juice (around 1 medium lemon) Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 2-inch overhang on two sides. To make the crust: Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Rosemary Chicken Cutlet

Rosemary Chicken Cutlet 2 large Chicken breast 12 Rosemary flavored Triscuit Crackers ¼ tsp. sea salt 1 tsp. white pepper 1 large egg 1 twig of Fresh Rosemary Pre-heat oven 350⁰ Slice chicken breast so that they are two thin breast (total of 4 once done) set aside In large Ziploc add crackers and approx. ¼ tsp. fresh rosemary, crush with rolling pin In medium bowl add egg white, salt and pepper, and then beat Dip one chicken breast at a time into egg, and then Ziploc to coat with crushed cracker Place on lightly sprayed cookie sheet and place in oven to bake for approx. 45 minutes Once done plate and serve with favorite sides.

Baked Sausage and Veggies

Baked Sausage and Veggies 1 lb. Italian sausage (mild or hot) 3 potatoes cut into large chunks 2 carrots, peeled and cut up 1 stalk celery, chopped 1 medium onion, chopped 1 yellow squash cut into large chunks 1 red bell pepper, chopped 1 tsp. salt 1 tsp. dried basil 1 1/2 tsp. Italian seasoning 1/2 tsp. garlic powder olive oil Lightly spray a casserole dish with cooking spray. Add in the cut up veggies, pour in a little olive oil and sprinkle the seasonings in. Using your hands toss to coat all the veggies. Place the sausage across the top and cover with foil. Bake at 400 degrees for 1 hour 15 minutes. Remove and uncover, return to the oven to brown the sausage for 15 minutes, turn sausage to brown the other side an additional 15 minutes. I served ours with garlic bread and green salad.

Rice, Broccoli, & Cheese Casserole

Rice, Broccoli, & Cheese Casserole 1 cup rice, cooked 1 cup milk 10 ounces frozen broccoli, cooked 1/2 lb Velveeta cheese, cubed 1 small onion, diced 1 (10 3/4 ounce) cans cream of chicken soup 1 (4 ounce) cans mushrooms Mix everything in a big casserole dish. Bake at 375°F, for 45 minutes.

Soft Caramel for Popcorn

Soft Caramel for Popcorn 1 cup brown sugar 1/2 cup butter 1 cup corn syrup 1 can condensed milk Mix all of the ingredients together in a pot on the stove on medium heat and heat until all the ingredients are combined and the mixture melts, don't overcook it. Pour over popcorn and stir to mix well

GLASS COOKTOP CLEANER

GLASS COOKTOP CLEANER - Tried & Tested Hydrogen Peroxide Baking Soda Rag or Sponge In a small bowl mix baking soda with enough hydrogen peroxide to make a paste. Work paste around in a circle, concentrating on soiled areas. Baking soda absorbs grease and hydrogen peroxide will help to lift the residue. Gather up your baking soda in a pile and dispose. Wet a cloth with water to remove any remaining baking soda. Buff with a dry rag. Try this recipe to clean your stainless steel sink and tea pot and it leave them sparkling.

Pineapple Lemonade

Pineapple Lemonade 1 Cup Countrytime Lemonade Mix 3 Cups Cold water 1 Can of chilled pineapple juice ( 46 oz) 2 Cans of Sprite Mix all ingredients and add in lemon slices (if you wish) and ice. You won't be disappointed!

SLOW COOKER CHICKEN VEGETABLE SOUP

SLOW COOKER CHICKEN VEGETABLE SOUP 1 pound boneless skinless chicken breast 1 medium carrot, diced 2 stalks celery, diced 1 small onion, diced 1 small zucchini, cubed 1 cup chopped broccoli (optional) 2 cloves garlic, minced 1 bay leaf 1/4 teaspoon dried thyme leaves 5 cups chicken broth 2 teaspoons Worcestershire sauce 1/2 teaspoon kosher or sea salt additional salt and pepper, to taste (optional) minced parsley for garnish (optional) In slow cooker add all the soup ingredients (chicken, carrots, celery, onion, zucchini, broccoli, garlic, bay leaf, dried thyme, chicken broth, Worcestershire sauce, and 1/2 teaspoon kosher salt) except for the additional salt/pepper to taste and minced parsley. Gently mix together all the ingredients to make everything combine well. Broccoli Note: We Love broccoli in our soup, but be prepared for the strong broccoli odor. To eliminate the cooked broccoli smell, you can par boil the broccoli first on the stove top, then add the broccoli to the soup about 15 minutes before the soup finishes. Cover and cook the soup on low for 7 hours or about 4 hours on high. Gently shred the chicken with two forks and stir the soup to mix the chicken evenly throughout the soup. Season to taste with additional salt and pepper. Garnish soup with minced parsley.

Slow Cooker Teriyaki Chicken

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

SLOW COOKER BEEF BURRITOS

SLOW COOKER BEEF BURRITOS 1 1/2 lbs . stewing beef 1 large onion , sliced 1 yellow bell pepper 1 (at least 19 oz) can of enchilada sauce (or homemade sauce) 1 can refried beans 8 large flour tortillas 2 cups cheddar cheese OPTIONAL TOPPINGS Sour cream Chopped Tomatoes Cilantro In a large pan brown beef cubes. Place in crockpot with onion and cover with enchilada sauce. This recipe will cook on high 4 hours or low 7-8 hours. Add sliced bell pepper during last 30 minutes. Once beef is fork tender, remove from slow cooker with a fork and shred. Preheat oven to 400 and remove all onions and peppers from sauce and add to beef. Meanwhile, heat refried beans on the stove top or in the microwave. Lay tortillas out on the counter and evenly divide hot refried beans and beef mixture in the center of each. Wrap tortillas (if you don’t know how, most packages of tortillas will have directions on wrapping). Place the wrapped tortillas seam side down in a 9×13 pan. Top with remaining sauce (from slow cooker) and cheddar cheese. Bake 10-15 minutes or until hot and cheese is melted. Serve with desired toppings.

JALAPENO CHEDDAR BURGERS

JALAPENO CHEDDAR BURGERS (TURKEY OR BEEF) 28 oz lean turkey or beef (not extra lean) 2 tablespoons finely minced onion salt & pepper to taste 4 tablespoons cream cheese 2 oz . shredded cheddar cheese 1/4 teaspoon garlic powder 1 fresh jalapeno pepper , diced (seeds removed if you prefer less spice) 1 tablespoon olive oil Rolls & Toppings as desired Preheat grill to medium or oven to broil on high. In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno. Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take 1/4 of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil. TO GRILL Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees F.) TO BROIL Place burgers on a foil covered pan approximately 6" from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees F.)

BEEF QUESO DIP

BEEF QUESO DIP 2 boxes Shredded Steak Taquitos or Chicken & Cheese Taquitos 1/2 lb lean ground beef 1/2 medium onion , chopped 1 lb processed cheese , cubed 1/2 cup salsa 1/2 teaspoon cumin 1 teaspoon chili powder 1 cup tex mex shredded cheese Cook Taquitos in the oven according to package directions. In a large pan, brown ground beef & onion until no pink remains. Drain. Add processed cheese, salsa, cumin & chili powder and reduce temperature to low. Stir until smooth and melted. Remove from heat and stir in shredded cheddar cheese. Serve warm with taquitos for dipping.

CHEESY TACO SKILLET

CHEESY TACO SKILLET 1 lb lean ground beef 1/2 cup diced onion 2 cloves garlic 1/4 cup red pepper 1/4 cup green pepper 1/2 tablespoon chili powder 1 teaspoon cumin 1 box Velveeta Shells & Cheese Bold , Jalapeño 1 cup milk 1 1/2 cups water OPTIONAL TOPPINGS Tomatoes Olives Cilantro In a large skillet brown ground beef, onion and garlic until no pink remains. Drain any fat. Stir in peppers, chili powder, cumin, dry shell pasta, jalapeno seasoning packet, milk and water. Bring to a boil, reduce heat and cover. Simmer 8-10 minutes, stirring occasionally. Add in Velveeta cheese packet and stir until heated through. Sprinkle with your favorite toppings and serve immediately.

LAZY CROCK POT LASAGNA

LAZY CROCK POT LASAGNA 1 lb lean ground beef 1 small onion , diced 2 cloves garlic , minced 1 1/2 teaspoons Italian seasoning salt & pepper to taste 1 large jar (45 oz) high quality pasta sauce 4 cups mozzarella cheese 1 large package (25-30 oz) cheese & spinach filled ravioli (uncooked) Brown ground beef, onion and garlic over medium heat until no pink remains. Drain any fat. Stir in Italian seasoning and pasta sauce. Cover and simmer 10 minutes. Spray the inside of a 6-7 qt crock pot with cooking spray. Layer sauce, ravioli and cheese. Repeat layers ending with cheese. Cover and cook on low 3-4 hours.

SALISBURY STEAK BURGERS

SALISBURY STEAK BURGERS BEEF PATTIES 1 1/2 lbs ground beef 1/2 cup Panko bread crumbs 1 egg 1/4 teaspoon black pepper 1 tablespoon all-purpose flour GRAVY 1½ cups beef broth (low sodium) 1 oz package brown gravy mix (dry) 2 tablespoons ketchup 1 teaspoon dijon mustard OTHER 2 tablespoons butter 1 onion , thinly sliced 1 cup mushrooms , thinly sliced 2 tablespoons cornstarch 4 tablespoons water 6 large rolls or Kaiser buns 6 slices swiss or cheddar cheese Combine beef, bread crumbs, egg, pepper and flour in a large bowl. Shape into 6 patties. In a small bowl, combine, broth, gravy mix, ketchup and dijon, set aside. Cook onions in butter over medium low heat for about 5 minutes or until slightly softened. Add mushrooms and cook an additional 3 minutes. Remove from pan and set aside. Brown beef patties on both sides. Pour gravy mixture, mushrooms & onions over top and simmer covered for about 15-20 minutes or until patties are cooked through. Stack the patties in one side of the pan. Combine cornstarch and water in a small bowl. Bring the gravy up to a low boil and whisk in the cornstarch mixture a little at a time until gravy thickens (you may not need all of it). To assemble burgers, place 1 slice of cheese, 1 patty and a spoonful of mushroom gravy on each roll. Top with your favorite toppings. NOTES: For extra flavor spread garlic butter on the rolls and lightly toast them before assembling.

MEXICAN STUFFED PEPPERS

MEXICAN STUFFED PEPPERS 4 bell peppers red or green 1 lb lean ground beef 1 small onion diced 3 cloves garlic minced 2 teaspoons chili powder 1/2 teaspoon cumin 1 can diced tomatoes with peppers such as Rotel 1 can enchilada sauce divided 2 cups cooked rice or Cauliflower Rice 2 cups cheddar cheese Preheat oven to 375 degrees. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside. Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, 2/3 cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice. Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese. Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted. Top with your favorite taco toppings and serve.

Grilled Asian Chicken

Grilled Asian Chicken 2 pounds boneless chicken breasts or thighs 1/4 cup chopped cilantro Marinade 1/4 cup oil 2 Tablespoons fish sauce or soy sauce 1 Tablespoon oyster sauce or hoisin sauce 1/2 teaspoon brown sugar 3-4 cloves garlic , minced 1/2 teaspoon onion powder 1/2 teaspoon curry powder , optional salt , to taste black pepper , to taste Stir together all marinade ingredients (oil, fish sauce or soy sauce, oyster sauce or hoisin, brown sugar, garlic, onion powder, curry powder, salt, and pepper), in a bowl or large ziplock bag. Add chicken and to the marinade and chill for at least 30 minutes or overnight. Pre-heat grill to medium-high heat. Scrape the grill grates to make sure they are clean. Remove chicken from plastic bag/bowl and discard excess marinade. Grill the chicken for about 2-4 minutes per side, or until slightly charred and the chicken is cooked through. Sprinkle chopped cilantro on chicken and serve in a sandwich, or with a side of veggies or rice. Or make it into a taco

Grilled Garlic Pork Chops

Grilled Garlic Pork Chops 4 pork chops (we used 3/4” center cut loin chops, 8-ounces each) 4 Tablespoons olive oil or vegetable oil , divided 1 Tablespoon soy sauce 1 Tablespoon Worcestershire sauce 3 Tablespoons ketchup 1/2 teaspoon onion powder 1 teaspoon dijon mustard or yellow mustard 2 Tablespoons packed brown sugar 3-4 cloves garlic , minced 1/2 teaspoon Kosher salt , or to taste black pepper , to taste (preferably fresh cracked pepper) Minced parsley for garnish , optional Make the marinade: in large ziplock bag, combine 3 tablespoons of olive oil, soy sauce, Worcestershire, ketchup, onion powder, mustard, brown sugar and garlic. Season with salt and pepper to taste. Rub the bag between your hands to combine all the ingredients. Place pork chops in the bag and massage the marinade into the pork chops. Seal the bag and marinade the pork chops for at least 30 minutes or overnight is best for great flavor. Pre-heat grill on medium to medium-high heat (depending on your grill’s heat). Scrape the grill grates to make sure they are clean. Place the pork chops on the grill, making sure to save the extra marinade for brushing while you grill. Cook the pork chops for about 4-6 minutes per side or until nicely grilled and cooked through. Several times while grilling, brush the pork chops with the extra marinade. (You don’t have to leave the pork chops for a set amount of time while only turning them once. Feel free to turn the pork chops several times every couple minutes if you like, it will actually help cook them quicker and more evenly-it just needs more attention) Garnish with minced parsley, optional. Serve warm with baked potatoes, pasta or what ever you want.

Grilled Teriyaki Chicken Skewers with pineapple

Grilled Teriyaki Chicken Skewers with pineapple 1 -1/2 pounds boneless skinless chicken , cut into 2” pieces 1 cup cubed pineapple 3-4 green onions , cut into 2” pieces or 1 chopped red onion 1/4 cup olive oil 1/3 cup teriyaki sauce 1/2 teaspoon garlic powder or 3 cloves minced garlic 1/2 teaspoon onion powder 2 Tablespoons sesame seeds chopped cilantro , garnish In bowl combine olive oil, teriyaki sauce, garlic powder/minced garlic and onion powder. Whisk until combined. Reserve some marinade for brushing after cooking. Add the chicken into the rest of the marinade, then cover the bowl and marinate in the fridge for at least 30 minutes. Pre-heat grill to medium-high heat. Scrape the grill grates to make sure they are clean. Skewer the chicken, pineapple and onions on the skewers. Brush extra marinade on the skewers, especially over the pineapple and onions. Grill the skewers for about 2-4 minutes per side, or until slightly charred and the chicken is cooked through. Brush additional fresh teriyaki sauce (not the marinade the raw chicken was in) over the skewers. Sprinkle sesame seeds and cilantro.

5-Minute Buttery Corn-on-the-Cob

5-Minute Buttery Corn-on-the-Cob Whole Fresh Corn on the Cob Butter Kosher or Sea Salt and Fresh Cracked Black Pepper to taste Optional Flavor toppings: grated parmesan cheese garlic salt onion salt paprika fresh dried herbs Place the whole corn with husks-on in the microwave. Don't remove the husks! They hold in the steam and add great flavor too. Microwave the corn on high heat for about 4 minutes. Carefully remove the corn from the microwave using a kitchen towel. The corn will be hot! Cut off the stem end of the corn making sure you cut into at least one row of corn from the stem. Squeeze the top of the husk to push out the whole corn. It should slip out pretty easy but if it doesn't, try using a fork on the cut-end to help pull it out. Add butter, salt pepper and other optional flavor toppings.

Shrimp Cocktail

Shrimp Cocktail 1 pound cooked shrimp , deveined and shells removed 1/2 cup ketchup 1 teaspoon Worcestershire sauce 1 teaspoon prepared horseradish 1 teaspoon fresh lemon juice 1/4 teaspoon celery seeds 1/4 teaspoon garlic powder black pepper to taste fresh lemon slices 1 small cucumber , sliced (optional) fresh herbs for garnish (optional) In medium bowl, combine ketchup, Worcestershire sauce, horseradish, fresh lemon juice, celery seeds, garlic powder and black pepper. Stir and combine well. If you’re starting with raw shrimp, you can poach the shrimp by adding raw shrimp to a pot of boiling water. Cook the shrimp for about 2-3 minutes or until shrimp turns pink and it’s cooked through. Transfer the cooked shrimp to a large bowl of ice water and keep the shrimp there until it’s fully chilled. Drain the shrimp before serving. Serve with cooked shrimp and slices of fresh lemon and cucumbers. Garnish with fresh herbs.

HONEY GARLIC SHRIMP

HONEY GARLIC SHRIMP 1 pound shrimp, peeled deveined 1/4 cup honey 1 Tablespoon rice vinegar 1 Tablespoon soy sauce 2 Tablespoons olive oil 4-5 cloves garlic kosher salt, to taste fresh cracked black pepper, to taste green onions or cilantro, chopped for garnish (optional) lemon wedges Serve with rice, pasta, couscous or quinoa. Make the sauce: In small bowl combine honey, rice vinegar and soy sauce. Set aside. Heat pan on medium-high heat. Add oil, then garlic. Cook until garlic is fragrant and translucent, about 1 minute. Add shrimp and cook until pink. Add the sauce. Cook for about 3-4 minutes or until shrimp is tender and sauce thickens a little. Season with additional salt and pepper if needed, to taste. Garnish with green onions or cilantro. Squeeze fresh lemon juice over right before serving. Serve with rice, pasta, couscous or quinoa

Lemon Cream Cheese Dump Cake

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

SAUTÉED BUTTON MUSHROOMS IN WHITE WINE SAUCE

SAUTÉED BUTTON MUSHROOMS IN WHITE WINE SAUCE 16 oz small button mushrooms (1 pound) 1/4 cup olive oil , divided 4 cloves garlic , chopped or crushed 1 medium onion , minced 1/2 cup white wine 1 tablespoon lemon juice 1/2 teaspoon chili flakes 2 tablespoons butter 2 tablespoons chopped parsley kosher or sea salt to taste fresh cracked black pepper to taste Brush the mushrooms clean. Keep the mushrooms whole, or if they are large, cut them in half. Heat large skillet over high heat. Add half of the olive oil (2 tablespoons-30ml), then mushrooms. Cook and stir mushrooms until they start to brown and caramelize, about 3-5 minutes. Add remaining olive oil and then add onions and garlic, cook until translucent. Add wine, lemon juice and chili flakes. Cook for about 2 minutes or until liquid reduces down a bit. Add butter and chopped parsley, cook for an additional 1 minute. Season with salt and pepper. Serve warm.

CRANBERRY ORANGE BAKED FRENCH TOAST CASSEROLE

CRANBERRY ORANGE BAKED FRENCH TOAST CASSEROLE 1/4 cup butter, melted 1 cup light brown sugar 1 cup fresh cranberries, divided 1 (1 lb) loaf white bread, cut into 1-inch cubes 2 cups milk 6 eggs, lightly beaten 1 tablespoon orange zest 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon orange extract, optional powdered sugar, for serving Pour the melted butter evenly into the bottom of a 9×13-inch baking dish. Sprinkle the brown sugar evenly over the top. Sprinkle 1/2 cup of the cranberries over the top of the brown sugar. Add the cubed bread to the baking dish. Sprinkle the remaining cranberries over the top. In a large bowl, combine the milk, eggs, orange zest, vanilla extract, cinnamon, and orange extract (if using), and beat lightly to combine. Pour the mixture evenly over the top of the bread in the baking dish. Press the bread down into the liquid mixture if needed to make sure all of the bread is soaked. Cover the dish with foil and refrigerate overnight, at least 8 hours. Bring the dish out of the refrigerator 30 minutes before baking. Preheat the oven to 375ºF. Bake the casserole, still covered, for 30 minutes. Remove the foil and continue baking until the top is browned and a tester inserted in the center comes out clean another 15-20 minutes. Let the casserole sit for 10 minutes before serving. Serve topped with powdered sugar.

CANDIED JALAPENOS

CANDIED JALAPENOS 3 pounds fresh, firm jalapeño peppers, washed 2 cups cider vinegar 6 cups granulated sugar 1 tablespoon granulated garlic 1 teaspoon ground cayenne pepper 1/2 teaspoon turmeric 1/2 teaspoon celery seed Remove the stems from all of the jalapeños. (You’ll want to use disposable rubber or latex gloves to avoid burning your hands.) Dispose of the stems and slice the peppers into uniform 1/8 – to 1/4-inch rounds. Set aside. Combine the cider vinegar, sugar, granulated garlic, cayenne pepper, turmeric and celery seed in a large pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the jalapeño slices, bring back to a boil, and boil for exactly 4 minutes. Use a slotted spoon to transfer the peppers into clean, sterile canning jars to within 1/4-inch of the upper rim. Turn the heat up on the syrup and bring to a rolling boil. Boil hard for 6 minutes. Use a ladle to pour the boiling syrup into the jars with the jalapenos. Insert a cooking chopstick to the bottom of each jar a few times to release any air pockets. Add more syrup if necessary. Wipe the rims of the jars clean with a damp paper towel and place lids on the jars. Fasten appropriately. Place the jars in a canner and cover with water by 2 inches. Bring the water to a full rolling boil. When the water comes to a boil, set a timer for 10 minutes for half-pint jars or 15 minutes for pints. Use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When cool, wipe the jars clean with a damp washcloth and label. Allow the peppers to mellow for at least 2 weeks, but preferably 1 month before eating.

RAMEN VEGETABLE BEEF SKILLET

RAMEN VEGETABLE BEEF SKILLET 1 pound ground beef 1½ cups sliced carrots ¾ cup diced onion 2 cups shredded napa cabbage 1 cup water 3 tablespoons soy sauce 1 package (3 ounce) beef ramen noodles Combine the beef, carrots and onion in a large skillet over medium heat. Cook until the meat is no longer pink and the vegetables are tender. Drain, if needed. Add in the water, cabbage, soy sauce and half the package of the seasoning packet. Break the noodles into pieces and add to the pan. Cover and cook until the liquid is absorbed and the noodles are tender, about 10 minutes. Taste for seasoning and add more of the seasoning packet if needed.

Apple Trick

Those packages of pre-sliced apples you can buy at store are great for a healthy snack on the go but the price can add up. Make your own by slicing apples, soak in cold water for 3-5 minutes, then soak in a lemon-lime carbonated soda (such as 7-up or sprite) for 3-5 minutes. Divide into snack size portions and store in Ziploc bags in the fridge. The lemon-lime soda will keep the apples from browning and make them last longer.

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken 1 cup Pineapple Juice 1/2 cup packed Brown Sugar 1/3 cup Light Soy Sauce 2 pounds Chicken Breast Cut chicken into small pieces. Add all ingredients to the crockpot, and cook on low 6-8 hrs and they should just fall apart

Easy Cheesy Breadsticks

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

Cream Puffs

Cream Puffs 1 cup of water 1 cup of flour 1/2 cup butter 4 eggs 1/8 teaspoon salt Bring water to a boil add butter and flour take of stove add 4 eggs individually Spoon onto ungreased baking sheet and bake on 425 for 20-25 minutes after cooled off fill with whipcream or fruit.

Omelette Biscuits

Omelette Biscuits 2 C. self rising flour 3 T. margarine, made with canola oil 1/2 to 3/4 C. milk 1/2 C. chopped Canadian bacon 1/3 C. shredded sharp cheddar cheese 1 egg, scrambled(yes scramble the egg first) Place the flour into a mixing bowl, add the margarine and using a pastry blender or fork cut the margarine into the flour. Once combined, add in the Canadian bacon, cheese and scrambled egg. Slowly add in the milk, a little at a time, mixing with a fork. Once the dough forms (do not get it too wet so it is not sticky), flour your hands and knead the dough just a little, not to over work. With floured hands pinch off some of the dough and gently roll between your hands. Place on a lightly sprayed (I used canola oil cooking spray) baking sheet and lightly press down. Repeat with remaining dough. Bake in a 425 degree oven for 12-14 minutes or until tops begin to lightly brown. Brush with a little melted margarine if you desire.

Pork Chops with Mushroom Sauce

Pork Chops with Mushroom Sauce 4 -6 pork chops 1/2 cup onion, finely sliced (or use leeks) 2 garlic cloves, slices 1/2 lb mushroom, sliced 1 teaspoon chili flakes, the dried spice 3 tablespoons sherry wine 3 1/2 fluid oz cream (specified was 100 ml cream) parsley (or chives) Trim chops and score the fat rind. Dry-fry the chops in a very hot pan, or use a little oil if the chops are too lean. Keep warm. In the same pan fry the onion or leeks, garlic and chili, adding a little oil or butter, until soft but not brown. Add the mushrooms and stirfry a few minutes. Add the sherry and cream and cook until sauce thickens slightly. Stir the chopped herbs through, and pour the sauce over the chops.

CRAZY GOOD CASSEROLE

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

Cheese Danish

Cheese Danish 1 cup sugar 1 egg white 1 teaspoon vanilla extract 1 egg 2 cans ready to use refrigerated crescent rolls 2 8-ounce packages cream cheese Glaze: 1/2 teaspoon vanilla extract 2 Tablespoons milk 1/2 cup powdered sugar Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Apple Slice

Apple Slice 2 cups self raising flour 1 cup sugar 3 apples, peeled, cored and diced 1/2 c butter or margarine 1 egg Toss apples with self raising flour and sugar in a medium mixing bowl. Melt butter in a small saucepan on the stove top or in a small bowl in the microwave, stir in the egg. Pour butter and egg into the apple mixture and mix until combined. Spoon into a greased and lined slice tin. Bake at 180 C (350 ) for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean.

Baked Beef 'n Bean Wraps

Baked Beef 'n Bean Wraps 2 lbs ground beef, browned 1 Tbs extra virgin olive oil 2 cans six bean blend 1 bunch green onions, chopped 1 jar Newman's Own Black Bean & Corn Salsa 1 heaping Tbs homemade taco seasoning 1 bag Tex Mex shredded cheese 16 >10" whole wheat tortillas Preheat oven to 400F. In a large frying pan add the oil, browned ground beef, beans, onions, salsa and seasoning... blend well and cook over medium heat for 20 minutes... stir often to prevent sticking. Remove from heat and add cheese... stir. Scoop mixture onto tortillas (3-4 Tbs), fold in sides and roll to wrap... do not overfill. Cover a large cookie sheet with parchment paper. Place wraps, seam side down on parchment and brush a little olive oil on wraps...bake for 25-30 minutes (turn over half way through baking). Remove and serve with Greek yogurt, sour cream, guacamole or salsa

BROWN SUGAR MUFFINS

BROWN SUGAR MUFFINS 1 cup light brown sugar 1/2 cup butter, melted 1 cup milk 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup nuts, chopped coarsely (optional) Preheat the oven to 375ºF. Grease or line 14-16 muffin cups with paper liners. In a large bowl, stir the brown sugar and the butter together. Add the milk, egg and vanilla as stir to combine. Add the flour, baking soda and salt and mix just until incorporated. If using, stir in the nuts. Divide the mixture between the prepared muffin cups, about 2/3 full each. Bake in the preheated oven until a tested inserted in the center comes out clean, 15-20 minutes.

Coconut and chocolate chips

Coconut and chocolate chips 1 1/2 cups of all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 5 tablespoons butter, melted 1 teaspoon pure vanilla extract 1/2 cup of sugar 1 large egg 3 large ripe bananas 1/2 cup semi sweet chocolate chips 1/2 cup dried coconut (if you can find the unsweetened variety, feel free to use.) and a bit more to sprinkle on top of the muffins Preheat the oven to 350F. Line muffin tins with paper liners or spray with nonstick cooking spray. In a bowl, combine the flour, baking soda, cinnamon and salt. In another bowl, cream together the melted butter, vanilla, sugar, and egg. Mash the bananas and add them to the wet ingredients. Stir in the dry ingredients, just until combined, being careful to not overmix. Fold in the chocolate chips and the coconut. Divide the mixture equally into the muffin cups. Sprinkle on additional coconut. Bake until golden brown, 22-30 minutes.

HOT FUDGE-MARSHMALLOW MONKEY BREAD

HOT FUDGE-MARSHMALLOW MONKEY BREAD 1 tablespoon butter, softened 1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits) 1 can (10.2 oz) buttermilk biscuits (5 biscuits) 13 large marshmallows 1/2 cup butter 1/2 cup hot fudge ice cream topping 1 teaspoon vanilla extract 1 cup sugar 1 tablespoon cocoa Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside. In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth. In medium bowl, stir sugar and cocoa until blended. Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits. Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

CONDENSED MILK TOAST

CONDENSED MILK TOAST 1 3/4-inch thick slice challah or brioche 1/2 tablespoon butter, softened 1 tablespoon sweetened condensed milk Toast the bread. Spread with butter while still hot, then spread on condensed milk. Put it under the broiler until it is browned

ORANGE MUFFINS

ORANGE MUFFINS FOR THE MUFFINS: 1 cup sugar 1/2 cup butter, softened 2 tablespoons sour cream 2 eggs 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking soda 2/3 cup buttermilk 1 tablespoon orange zest FOR THE SYRUP: 1/3 cup sugar 1/4 cup orange juice Preheat the oven to 400F. Grease 18 muffin cups or line with paper liners. In a bowl, beat together the sugar and butter until fluffy. Beat in the sour cream. Add in the eggs one at a time, beating in between each addition. In another bowl, mix together the flour, salt and baking soda. Mix into the sugar mixture. Pour in the buttermilk and stir just until combined. Fold in the orange zest. Divide the batter between the muffin cups, filling each about 2/3 full. Bake for 12-14 minutes, or until a tester inserted in the center comes out clean. When the muffins are almost done baking, combine the sugar and orange juice in a small pan over medium heat. Cook until the sugar is dissolved. When the muffins are done, remove from the oven and brush the orange syrup over the tops of the muffins. Allow to cool for a few minutes before removing from the pan.

Nacho Casserole

Nacho Casserole 1 lb. lean ground beef 1 1/2 cups water 1 (14.5-oz.) can diced tomatoes with mild green chiles, undrained 1 (11-oz.) can Whole Kernel Corn, Red and Green Peppers, drained 1 (4.4-oz.) envelope Spanish rice mix 6 oz. (1 1/2 cups) shredded Mexican cheese blend Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add water, tomatoes, corn and rice mix; mix well. Reduce heat to low; cover and cook 10 to 15 minutes or until rice is tender. Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese

NO BAKE STRAWBERRY CHEESECAKE

NO BAKE STRAWBERRY CHEESECAKE 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O(R)) 1 cup boiling water 1 (8 ounce) package cream cheese, softened 1 cup white sugar 1 teaspoon vanilla extract 1 (5 ounce) can cold evaporated milk 1 (9 inch) prepared graham cracker crust Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes. Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth. Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling. Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.

Banana Bread Bars

Banana Bread Bars 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm)

5 Minute ~ 4 ingredient No-bake Cheesecake

5 Minute ~ 4 ingredient No-bake Cheesecake 1/3 cup of lemon or lime juice 1 can of sweetened condensed milk (14 oz.) 1 8 ounce package of cream cheese 1 8 ounce tub of cool whip Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie. After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately. On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half. Serve chilled and enjoy! Vanilla Wafer Crust 24-30 vanilla wafers depending on pan size 3 Tablespoons melted butter Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust. Add-ons-Make it your own! To make this recipe your own, there are several things you can add. Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well. Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything. Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.