Peanut Butter Crunch

Peanut Butter Crunch 1 cup (2 sticks) unsalted butter 1 cup Sugar 1/4 cup water 1 teaspoon vanilla extract 1/2 teaspoon salt 5 cups peanuts (salted, chopped, 1/2 cup reserved) 12 ounce milk chocolate chips Generously grease a small rimmed sheet pan (like one from a small toaster oven). Chop nuts by hand or with a food processor. In a large sauce pan (about 4 quarts to prevent boil-over) over a medium to high heat, combine first 5 ingredients while stirring non-stop until mixture has same color of peanut butter. Add the 1/2 cup of reserved nuts, and then pour into prepared pan. Let cool for about 5 minutes. Once cooling time has passed, score or mark across surface and all way down with a greased knife. Please use caution as candy is still very hot. Let cool completely at room temperature (3 hours to overnight, depending on thickness of the candy). Once completely cooled, the candy into pieces (they should break apart at score lines). Put remaining nuts in a bowl and line a sheet pan with parchment paper. Melt chocolate over a double boiler with low heat. Dip each candy piece in melted chocolate and then roll in chopped nuts. Place on parchment paper lined sheet pan. Chill in fridge for about 5 minutes to harden before consuming.

Pumpkin Marshmallow Dip

Pumpkin Marshmallow Dip 1 package (8 ounces) cream cheese, softened 1 can (15 ounces) solid-pack pumpkin 1 bag (12 ounces) Pumpkin Spice Marshmallows 1/4 cup Dark Brown Sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Gingersnaps, vanilla wafers and pecans Beat cream cheese until smooth. Add in pumpkin and brown sugar; blend until well-mixed. Melt Pumpkin Spice Marshmallows in microwave. Heat in 10-second intervals until melted. Stir in between to get rid of air pockets. Add marshmallow mixture, cinnamon, nutmeg and cloves to pumpkin mixture and blend. Pour into bowl and serve. Refrigerate leftovers.

Cinnamon Candied Walnuts

Cinnamon Candied Walnuts 1 1/2 cups whole walnuts 1/2 cup Sugar 3 tablespoons water 1 teaspoon vanilla extract Pinch salt Cinnamon, to taste Combine sugar, water, vanilla extract and salt in a sauté pan. Bring to a boil. Add walnuts and toss into syrup. Cook a few minutes and until most of the syrup is evaporated. Remove from heat. Stir walnuts until a white grainy coating develops on their surface. Turn heat back on to medium and toss walnuts until white coating caramelizes. Sprinkle with cinnamon and remove from heat. Let walnuts cool on parchment pape or silicone baking mat. Store airtight.

Churro Chex Mix

Churro Chex Mix 1 1/4 cup Sugar 2 tablespoons cinnamon 1 (12 oz) box rice Chex cereal 3 cups pretzels 1 cup (2 sticks) unsalted butter, melted 1/4 cup packed Light Brown Sugar 1 tablespoon vanilla extract 1 (11 oz) package caramels, unwrapped and sliced in fourths Preheat oven to 275°F. Line a large cookie sheet with parchment paper. Set aside. In a small bowl, whisk together granulated sugar and cinnamon. Set aside. In a large bowl, stir together Chex cereal and pretzels. In a medium sized bowl whisk together butter, brown sugar, and vanilla. Pour butter mixture over cereal and pretzels. Toss to coat. Sprinkle cinnamon mixture over cereal and toss again to coat. Transfer to prepared pan and spread into an even layer. Bake for 45 minutes, stirring every 15 minutes. Let cool for 15 minutes and add caramels. Store in airtight container for up to a week.

Chewy Pecan Pie Brittle Candy

Chewy Pecan Pie Brittle Candy 1 cup water 2 cups Sugar 1/2 cup (1 stick) unsalted butter, soft 1 teaspoon salt 2 cups pecan pieces 1 tablespoon vanilla extract 1/4 teaspoon baking soda Set aside one of the following: a silicone baking mat or a cookie sheet lined with evenly oiled or buttered aluminum foil or a lightly oiled granite surface. In a saucepan large enough to hold all ingredients stir water and sugar to a boil. Once boiling place a lid on the pan for 3 minutes and then remove. The lid will trap steam which in turn will run down the sides and take down any sugar crystals stuck to the side of the pan. This is a very important step to prevent sugar mixture from turning grainy and crystallizing during boiling process. Cook on high heat but if working on gas make sure that flames do not go up the sides. Absolutely do not stir in the pan until a deep golden color is obtained. When mixture has obtained a honey / caramel color, remove from heat and add butter, salt followed by pecan pieces. Stir using a rubber heat resistant spatula. Place pan back on heat and boil for 3 minutes. Remove from heat. Stir baking soda in vanilla and stir into above. Spread on prepared pan and allow to cool. Store airtight in plastic bags.

Candied Pretzel Sticks

Candied Pretzel Sticks 16 ounces thin pretzel sticks 1 1/3 cups Light Brown Sugar 2 teaspoons kosher salt 2 teaspoons cinnamon 1 teaspoon ground cardamom 4 tablespoons (1/2 stick) butter, melted Preheat oven to 3250F. Line a rimmed baking sheet with parchment paper. Toss together pretzels, sugar, salt, and spices. Add butter and toss until evenly coated. Spread pretzels evenly on baking sheet. Bake for 20 minutes, tossing halfway through. Let cool completely on baking sheet. Transfer to an air tight container.

Brown Sugar Bacon Sticks

Brown Sugar Bacon Sticks 24 slices thick-style bacon (don't use maple or brown sugar style) 1/2 cup dijon mustard 1/2 teaspoon cayenne pepper 1 1/2 cups packed Dark Brown Sugar Or 1 1/2 cups packed Light Brown Sugar 24 skewers (soaked in water for 30 minutes before using) Heavy duty foil Run a skewer through each slice of bacon, piercing twice, lengthwise. Brush each slice of bacon with dijon mustard. Sprinkle and pat down brown sugar on each slice of bacon on both sides. Place on foil, bending up the sides of the foil to form a "pan". Grill over medium heat for 15-20 minutes on each side or till desired doneness. Serve with napkin wrapped around "handle" if the guests can’t wait that long! Can also be baked in oven at 375°F till done.

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.

MOUNDS CAKE

MOUNDS CAKE 1 Devil's Food Cake Mix 2 cups sugar (divided) 24 large marshmallows 1 1/2 cups milk (divided) 14 oz pkg. coconut 1 stick of butter 1 1/2 cups of chocolate chips Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture. Also Good refrigerated!

CRUSTLESS SWEET POTATO PIE

CRUSTLESS SWEET POTATO PIE (You can use all carnation milk if you prefer) 2 eggs 1/2 c brown sugar or less 1 teaspoon ground cinnamon (or more to your own taste) 1 tsp pumpkin pie spice 1/2 teaspoon salt 1/4 tsp ground nutmeg 1/4 tsp ground ginger 3/4 C carnation milk 3/4 C coconut milk 2 cups mashed sweet potatoes 1/4 C chopped pecans (optional) Preheat oven to 400° Beat the eggs, brown sugar, cinnamon, nutmeg and ginger in a bowl until blended. Add carnation milk, coconut milk and mashed sweet potato and beat until the mixture is smooth. Pour into a glass pie plate that is lightly greased. Sprinkle with chopped pecans. Bake in preheated oven for 15 minutes. Reduce heat to 350° and continue baking until set, 30-40 minutes more. Cool for at least one hour before slicing and serving. Serve with whipped cream (try sweetening the whipping cream with stevia powder)

Roasted Balsamic Vegetables

Roasted Balsamic Vegetables 3-4 large bell peppers (I used red, yellow & orange) sliced 1 large Onion, sliced 1 bunch broccoli chopped into bite size pieces (cauliflower would work as well) 2 pounds Brussels sprouts (or green beans or asparagus) 2 tablespoons extra virgin olive oil 2 teaspoons salt 2 teaspoons black pepper 1 teaspoon garlic powder 1 teaspoon chili powder Balsamic Drizzle 1/2 cup balsamic vinegar 1/4 cup, brown sugar 2 teaspoons black pepper Preheat oven to 425 Line a large rimmed baking sheet with parchment paper Lay veggies in a single layer onto parchment paper (as best as you can) Drizzle olive oil over veggies, toss to evenly coat In a small bowl combine salt, pepper, garlic powder & chili powder Sprinkle over veggies and toss once again to evenly coat Place into oven & roast for 35-40 minutes, tossing once, or until veggies are just tender While veggies are roasting in a small sauce pan whisk together balsamic vinegar, brown sugar & pepper Bring mixture to a low boil and reduce heat to medium Let mixture reduce to half, until it is like a thick syrup Remove veggies from oven and place onto serving platter Drizzle glaze over veggies

ROASTED GARLIC CAULIFLOWER

ROASTED GARLIC CAULIFLOWER 2 tablespoons minced garlic 3 tablespoons olive oil 1 large head cauliflower, separated into florets 1/3 cup grated Parmesan cheese salt and black pepper to taste 1 tablespoon chopped fresh parsley Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Beef Stuffed Butternut Squash

Beef Stuffed Butternut Squash 1 butternut squash, cut in half and seeded; 1 lb. ground beef; 6 slices of bacon, cooked and crumbled; 8 oz. mushrooms, sliced; 2 carrots, diced; 3 red onions, sliced; 1 stalk celery, diced; 2 garlic cloves, minced; ½ tbsp. cinnamon; Cooking fat; Sea salt and freshly ground black pepper; Preheat oven to 425 F. Season the squash with salt and pepper to taste and place in the oven for 40 to 45 minutes. Melt some cooking fat in a skillet over medium-high heat. Add one of the sliced onions, the garlic, the celery, and the carrots. Cook until celery is soft, about 5 minutes. Add the beef, sprinkle with the cinnamon, season to taste, and cook until the meat is browned. Add the sliced mushrooms, continue cooking until vegetables are soft, and remove from heat. Once the squash is cooked, scrape out some of the flesh from the squash, and mix with the beef and vegetables. Stuff the squash with the beef mixture and bake in the oven for another 10 minutes. Caramelize the remaining onions in a skillet over medium heat in some cooking fat (this takes about 10 minutes). Serve the squash topped with bacon and caramelized onions.

RED SKINNED POTATO SALAD

RED SKINNED POTATO SALAD 2 pounds clean, scrubbed new red potatoes 6 eggs 1 pound bacon 1 onion, finely chopped 1 stalk celery, finely chopped 2 cups mayonnaise salt and pepper to taste Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

GRILLED CORN SALAD

GRILLED CORN SALAD 6 ears freshly shucked corn 1 green pepper, diced 2 Roma (plum) tomatoes, diced 1/4 cup diced red onion 1/2 bunch fresh cilantro, chopped, or more to taste 2 teaspoons olive oil, or to taste salt and ground black pepper to taste Preheat an outdoor grill for medium heat; lightly oil the grate. Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl. Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

SMOKY GRILLED PORK CHOPS

SMOKY GRILLED PORK CHOPS 1 tablespoon seasoned salt (such as LAWRY'S) 1 teaspoon ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground paprika 2 teaspoons Worcestershire sauce 1 teaspoon liquid smoke flavoring 4 bone-in pork chops (1/2 to 3/4 inch thick) Preheat an outdoor grill for medium heat, and lightly oil the grate. In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes. Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.

Wild West Beans

Wild West Beans 2 cans (28 ounces each) pork and beans 1/2 cup chopped yellow onion 1/2 cup Cola soft drink 3/4 cup Light Brown Sugar OR 3/4 cup Dark Brown Sugar 1/2 teaspoon salt Optional: 1/4 teaspoon cayenne pepper Optional: 1 tablespoon mustard 1/2 cup tomato ketchup Preheat oven to 350°F. Combine ingredients in a mixing bowl and mix well. Place in an ovenproof baking dish. Place uncovered in oven and bake until beans are bubbling. Baking time will depend on depth of beans in dish. Serve: These are delicious with barbecued ribs or hamburgers. Potato salad, hot bread and a cold drink make the meal complete.

Mexican Style Pickled Vegetables

Mexican Style Pickled Vegetables 2 cups water 2 cups apple cider or white wine vinegar 2 teaspoons salt 1 tablespoon Sugar 1/2 teaspoon cumin seeds (optional) 2 garlic cloves, minced 1 jalapeno 5 medium carrots 1/3 head cauliflower 1 medium yellow onion Place water, vinegar, salt, sugar, cumin, and garlic cloves in a pot large enough to hold all ingredients. Bring to a boil. Slice jalapeno thinly. For a mild flavor, remove seeds. The more seeds, the hotter (spicier) the end result. (Rubbing your hands with cooking oil protects your hands from jalapeno heat.) Peel and slice carrots in 1/6-inch slices. Pull cauliflower into smaller florets. Cut onion in half and then in thin slices. Add vegetables to boiling mixture and return to a boil. Once boiling, remove from heat and when safe enough to handle pour into glass jars. Cover and refrigerate. Best after a few hours.

Crawfish Cornbread Dressing

Crawfish Cornbread Dressing 6-8 cups crumbled cornbread 3 slices bread, toasted & crumbled 2 cans chicken broth 3 large eggs, well beaten 4 stalks celery, chopped 1 large bell pepper, chopped 1 medium yellow onion, chopped 1/2 cup (1 stick) butter 1 tablespoon Sugar 2 teaspoons sage 1 teaspoon garlic salt 2 teaspoons parsley 1 teaspoon thyme 2 teaspoons Cajun seasoning 3 ’dashes’ Tabasco 1 pound crawfish tails, cooked and chopped Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish. Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs. In a small skillet, melt butter; add celery, pepper & onion and saute until tender. Pour cooked veggies over bread crumbs. Add beaten eggs and 2 cans of broth. Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan. Bake approximately 1 hour or until set and lightly browned, but not dried out.

Cookie-Topped Fruit-Stuffed Acorn Squash

Cookie-Topped Fruit-Stuffed Acorn Squash 4 medium acorn squash (1 1/4-1 1/2 lb each) 1 1/2 cups seedless oranges (peeled, white pith removed and chopped) 1 1/4 cups whole berry cranberry sauce 6 tablespoons margarine or butter, melted 1/4 cup packed Light Brown Sugar 1 tablespoon Dark Brown Sugar 3 teaspoons ground cinnamon, divided (2 teaspoons for topping) 1/2 teaspoon salt Topping 2/3 cup unsalted butter, at room temperature 1 cup quick-cooking oats 1/2 cup all-purpose flour* 1/2 cup packed Imperial Sugar Light Brown Sugar 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 350°F. Spray 1 or 2 baking sheets with nonstick cooking spray. Set aside. Pierce squash generously with a fork and arrange squash onto paper towels in microwave. Microwave on high power 6 to 7 minutes or until slightly tender. Cut in half and remove seeds. In a large bowl, combine orange pieces, cranberry sauce, butter, brown sugar, cinnamon and salt. Mix well. Spoon mixture evenly into squash halves, place onto baking sheet(s) and bake, uncovered, for 40 to 45 minutes. Remove baking sheet(s) from oven. Scoop tablespoons of topping mixture equally on top of squash halves. Bake for 10 to 15 minutes or until topping is golden brown. Squash should be tender. To keep squash halves upright as they bake, cut a narrow slice off the bottom of each half before stuffing.

Caramelized Onions & Snow Peas

Caramelized Onions & Snow Peas 1 tablespoon olive oil 1 medium onion, sliced into short ribbons 4 tablespoons, divided Sugar 1 teaspoon sea salt, divided 1 pound fresh snow peas Pinch red pepper flakes Ground pepper to taste In large skillet, heat oil over medium high heat. Add onion, 2 tablespoons sugar and 1/2 teaspoon salt. Lower to medium heat and sauté until onions just begin to brown. Add snow peas, pepper flakes, remaining sugar and ground pepper and sauté 4 or 5 minutes more just until the color turns bright green and the peas are crisp tender. Serve immediately.

Candied Pumpkin

Candied Pumpkin 1 small-medium pumpkin (about 5 lbs) 2 cups Light Brown Sugar 1/4 (1/2 stick) cup butter 1 teaspoon ground cinnamon Cut pumpkin in half; remove stringy flesh and seeds. Cut pumpkin into 1-inch cubes (may remove skin or leave on). Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer 15 uncovered minutes or until tender. Remove pumpkin with a slotted spoon reserving water. Measure 1-1/2 cups pumpkin water into saucepan. Add brown sugar, butter and cinnamon. Bring to a boil and reduce heat, stirring occasionally. Add back pumpkin; simmer for 15-20 minutes or until syrup thickens. Serve pumpkin with milk or cream, if desired.

Sweet N’ Peanut Buttery Sandwiches

Sweet N’ Peanut Buttery Sandwiches 2 slices of bread Soft butter or margarine 1 tablespoon Dark Brown Sugar Peanut butter, smooth or crunchy style Spread bread slices with soft butter. Sprinkle brown sugar on 1 slice. Spread other slice with peanut butter as thick as you please. Put sandwich together. Slice across center. Serve with a tall, chilly mug of milk.

Egg Roll in a Bowl

Egg Roll in a Bowl 1/2 lb ground sausage 1/2 lb lean ground beef 1/2 medium onion, diced 3 cloves minced garlic 1/2 teaspoon ground ginger 14 oz bag coleslaw mix 1 1/2 cups matchstick carrots 2 tablespoons sesame oil 2 tablespoons rice wine vinegar 3 tablespoons low-sodium soy sauce 2 teaspoons Sugar Sliced green onions, sriracha sauce, and sesame seeds for garnish In a large skillet over medium heat, brown ground beef and sausage with diced onion, garlic, and ginger. Once meat is browned and broken up into small pieces, add coleslaw and carrots, stirring for 1 minute to combine. Add sesame oil, rice wine vinegar, soy sauce, and sugar, stirring and cooking until coleslaw reaches desired tenderness. Top with sliced green onions, sriracha, and sesame seeds before serving.

Deep Dish Sloppy Joe Pizza

Deep Dish Sloppy Joe Pizza Crust 1 1/2 cups warm water 3 - 4 cups bread flour* 1 teaspoon sea salt 1 package, or 2 1/2 teaspoons yeast 1 tablespoon honey 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons olive oil Sloppy Joes 1 1/4 pounds lean ground beef 1 medium onion, diced 2 medium carrots, diced fine 1 medium green bell pepper, diced 1 clove garlic, diced fine 1 teaspoon salt 1 teaspoon pepper 1 can tomato sauce, 8 ounces 1 can diced tomatoes, 15 ounces 2 tablespoons Dark Brown Sugar 1 tablespoon grainy brown mustard 1 tablespoon steak sauce 1 teaspoon dried basil 1/2 teaspoon dried oregano 1 cup shredded mozzarella 1 cup shredded provolone Optional: 1/3 cup diced green onions *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. For the Crust: Combine warm water, yeast, honey, salt, onion and garlic powder in your stand mixer. Mix until yeast dissolves. Add olive oil. Turn mixer to low and add flour until dough starts to pull away from bowl. Knead for about 10 minutes. Dough should be sticky and smooth. Grease a large metal bowl with olive oil. Form dough into a ball and transfer to bowl. Cover with plastic wrap and a towel. Let rise about 2 hours in a warm place, or until dough doubles in size. Punch down, form into a disc and place into a large greased deep dish pizza pan. Place dough in a warm place and let rise again. When dough has risen again, press it down lightly and outward so that it fills the pan. For the Sloppy Joes: While oven is preheating, combine ground beef, onion, carrots, green bell pepper, garlic, salt and pepper in a large skillet. Brown meat and cook vegetables until tender over medium heat. Add tomato sauce, sugar, mustard, steak sauce, basil and oregano. Stir well and bring to a boil. Turn to simmer, and continue to cook for 15 - 20 minutes or until sauce is very thick. While sauce is simmering, pre-bake pizza crust in oven set at at 450° until crust is lightly golden, about 10 minutes. Remove crust from oven. Top crust with ground beef mixture. Top with shredded cheese and return to oven to bake until cheese has melted, about 10 minutes. Remove pizza when done and garnish with green onions and Italian parsley.

Crockpot Cheesy Broccoli Rice

Crockpot Cheesy Broccoli Rice 2 cups rice 4 cups chicken broth 2 teaspoons salt 2 tablespoons butter 3 tablespoons olive oil 2 cups chopped smoked sausage 2 tablespoons Sugar 1/2 onion diced fine 3 celery stalks diced 3 garlic cloves minced fine 8 ounces cream cheese 3 cups frozen broccoli 4 cups shredded sharp cheddar cheese Combine rice, chicken broth, salt and butter in a Crockpot set to low. In a medium pan, cook olive oil, sausage and sugar until caramelized. Pour into Crockpot. Using same pan, sautee onion, celery and garlic for 2-3 minutes. Pour into Crockpot. Cover and cook for 6-7 hours. When rice is almost done, stir in the cream cheese, broccoli and cheddar. Cook for another 1 to 1-1/2 hours.

Crockpot Bourbon Chicken

Crockpot Bourbon Chicken 1 1/2 pounds boneless skinless chicken breasts or thighs 1/2 cup apple juice 1/4 cup soy sauce 1/4 cup Light Brown Sugar 1/4 cup ketchup 3 tablespoons bourbon 3 tablespoons apple cider vinegar 2 tablespoons honey 5 cloves garlic, minced 2 teaspoons fresh ginger, minced 1/2 to 1 teaspoon red chili flakes, to taste 1 tablespoon cornstarch 1 tablespoon water Green onion, for garnish In a medium bowl, whisk together apple juice, soy sauce, light brown sugar, ketchup, bourbon, honey, apple cider vinegar, garlic, ginger and red chili flakes. Add chicken and toss in sauce. Pour into a greased crock pot and cook on high for 3 to 4 hours (depending on your slow cooker) or on low for 7 to 8 hours. Once cooked, remove chicken from sauce and roughly chop. Set aside. Whisk together cornstarch and water until smooth. Set aside. Transfer sauce to a large sauté pan over medium-high heat. Add cornstarch mixture and bring to a simmer. Continue simmering and stirring until thickened, about 5 minutes. Stir in chopped chicken. Garnish with green onion and serve over rice and broccoli.

Brown Sugar Spice Rub

Brown Sugar Spice Rub 2 tablespoons Dark Brown Sugar 1/4 teaspoon citric acid 4 tablespoons sea salt 2 tablespoons fresh ground confetti peppercorns 2 tablespoons onion powder 1 tablespoon smoked paprika 1 teaspoon ground thyme 1 teaspoon dried oregano Combine all ingredients and store in air tight container.

Lemonberry Muffins

Lemonberry Muffins 2 cups all-purpose flour* 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup Sugar grated zest from one large lemon 1 cup buttermilk, sour cream or plain yogurt 1/4 cup vegetable oil 1 egg 1/2 teaspoon lemon extract 1/2 cup fresh sliced strawberries or whole fresh raspberries, or whole fresh blueberries *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat your oven to 375°. Whisk the flour with the baking soda, baking powder, salt, sugar and lemon zest until well blended. In a separate bowl or a large measuring cup, whisk the buttermilk (or sour cream or yogurt) with the oil, egg and lemon extract until smooth. Add the liquid mixture to the dry mixture all at once and stir with a large spoon until just moistened. Gently fold in the berries and spoon into standard 2X2-inch muffin cups which have been lined with paper muffin cups or sprayed with nonstick spray. Bake in preheated oven for about 2o minutes or until golden with tops that spring back when lightly pressed with your fingertips. Serve hot straight from the oven or cool on racks.

Caramel Banana Muffins

Caramel Banana Muffins Muffins 4 ounces cream cheese, softened 1/4 cup (1/2 stick) butter, room temperature 2/3 cup, packed Light Brown Sugar 1 egg 1 medium banana, mashed (about 1/2 cup) 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups all-purpose flour* Topping 1 medium banana, peeled and thinly sliced Caramel sauce for drizzling *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 375° F. Place muffin/cupcake liners into muffin tin, set aside. In mixing bowl cream together cream cheese, butter and sugar until well combined. Add egg, mashed banana and vanilla and mix until evenly mixed, scraping sides as necessary. Mix in baking powder and salt, and finally flour. When batter comes together fill muffin liners 2/3 full. Top each muffin with 3 slices of banana. Bake for 15-20 minutes or until toothpick entered in the center of muffin comes out clean. Remove muffins from tin and drizzle with caramel sauce. Serve warm.

Honey Cakes

Honey Cakes Honey Cakes 1 egg, well beaten 3/4 cup Imperial Sugar Extra Fine Granulated Sugar 1 tablespoon unsalted butter, melted 1 cup sour cream 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour* 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt Honey Topping 1/2 cup honey 2 tablespoons Imperial Sugar Light Brown Sugar 1/2 teaspoon cinnamon 2 tablespoons unsalted butter, melted *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 350°F. Grease a 12-cavity muffin tin. Set aside. In a large bowl beat egg until frothy. Beat in sugar and butter and cream until light and fluffy. Add sour cream and vanilla; blend well. Sift dry ingredients together; add to sour cream mixture. Mix by hand and blend well. Pour into greased muffin tins. Bake for 15 minutes. Remove from oven and spread honey topping over cakes and return to oven for 15-20 minutes or until topping is bubbling. Serve warm.

Lemon Rosemary Jelly

Lemon Rosemary Jelly 10 cups Sugar 1 box (6 oz.) liquid pectin 4 cups apple juice 4 large lemons 12 stems (2-inch) fresh rosemary Peel all four lemons using a sharp knife or peeler being careful to remove any white pith from peel. Cut peel into fine strips and set aside. Cut lemons in half and remove seeds. On low heat steep apple juice and lemons for 15 minutes. Put 1 stem of rosemary in each jar. Press lemons several times with a large spoon to get juice and full flavor. Remove lemon halves taking care to strain all juice into pot. Add lemon peel to apple juice and slowly heat to a low boil. When apple juice starts to boil, add sugar and stir until sugar is dissolved. Slowly bring juice mixture to a rolling boil and watch very closely as it will boil over. Boil 1 minute and reduce heat. Add 6 ounces of liquid pectin, stir and reheat to a boil. Continue to watch closely and boil 1 minute. Fill a large covered pot with 1 1/2 inches of water and heat. Skim any foam off top of jelly. Carefully fill each jar stopping 1/2 inch from top using a small funnel if available. Wipe rim of each jar to remove any dripped jelly. Place a lid and ring on each jar. Put jars into pot of water (depending on size of the pot) and cover. Bring water to a boil and continue to boil five minutes. Remove those jars and process remaining jars in same way.

Strawberry Buttermilk Muffins

Strawberry Buttermilk Muffins 2 1/2 cups all-purpose flour* 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup Sugar 2 eggs 1 1/2 teaspoons vanilla 1/2 cup vegetable oil 1 cup buttermilk 1 1/2 cups fresh strawberries, diced Icing 1 cup Powdered Sugar 2 tablespoons milk *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 375°F. Line a muffin tin with liners. Set aside. In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Set aside. In a medium bowl whisk together eggs, vanilla, oil, and buttermilk. Make a well in center of dry ingredients and pour in liquid ingredients. Stir to combine. Place diced strawberries into a bowl and using a fork or a pastry cutter, lightly mash the strawberries. The end result should include both strawberry pieces as well as mashed berries. Fold strawberries into muffin batter. Fill each liner 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove muffins from tin and allow to cool on a wire rack. To prepare icing, whisk together powdered sugar and milk until smooth. Drizzle icing on top of muffins. Serve immediately, or store airtight for up to 2 days.

Lemon Bread

Lemon Bread 1/2 cup (1 stick) butter 1 1/2 cups all-purpose flour* 1/2 teaspoon salt 1/2 cup milk 1 cup Sugar 1 teaspoon baking powder 2 large eggs Grated rind of 2 lemons Lemon Glaze 1 teaspoon lemon juice 1/2 cup Imperial Sugar Confectioners Powdered Sugar *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 350°F. Prepare a 9X5-inch loaf pan with butter or Crisco. Dust lightly with flour. Set aside. Cream butter, sugar and eggs. Add milk, lemon rind and dry ingredients. Stir well. Pour into loaf pan and bake for 45 minutes. To prepare lemon glaze, mix lemon juice with 1/2 cup powdered sugar until smooth and combined. Pour over loaf while hot.

Hawaiian Sweet RollsDark Brown Sugar

Hawaiian Sweet RollsDark Brown Sugar Yield :24 rolls 4 tablespoons instant yeast (divided) 1/2 cup water, lukewarm 1/2 cup + 4 cups unbleached all-purpose flour* 7/8 cup pineapple juice (room temperature-72-75°F) 2 large eggs (room temperature) 2 teaspoons vanilla extract 1/3 cup Dark Brown Sugar 2 tablespoons honey 1 tablespoons salt 1/2 cup unsalted butter, soft Swirl hot water in mixing bowl, remove water and add 1 tablespoon yeast, lukewarm water and 1/2 cup flour. Blend well with paddle attachment and cover with plastic until doubled in size. About 30 minutes. Add 3 tablespoons yeast and combine for a minute. Add pineapple juice followed by eggs, vanilla, brown sugar, honey and salt. Place flour on top. Using a dough hook mix until dough is elastic and smooth and cleans side of bowl, about 5-7 minutes on medium speed. Gradually add pieces of butter to dough allowing it to be fully incorporated before adding next amount. Cover the bowl with plastic food wrap and set in a warm place (top of the refrigerator or in oven which was turned on for a few minutes) and allow the dough to rise until doubled in volume, about 60-80 minutes. Remove dough from bowl, this will make the dough collapse. This is normal and is required. Cut dough in 2 halves and set one half aside. Cut each half in half again and repeat until you have 12 buns. Repeat with other half of dough. Shape round and place on a buttered cookie sheet about one inch apart. Brush with beaten egg and cover with plastic food wrap. Return to a warm place and allow to rise for about 30-45 minutes or until the rolls have gained about 60% in volume. Meanwhile turn on the oven to 350°F. Remove plastic and brush the rolls once more very gently to avoid inflating them. Place in oven and bake for about 18-20 minutes until light golden. Allow to cool on pan.

Butter Flake Biscuits

Butter Flake Biscuits 1 cup unsalted butter, cold 1 tablespoon Sugar 2 cups all-purpose flour* 4 teaspoons baking powder 3/4 teaspoon salt 2 large eggs, beaten with milk below 1/3 cup milk, cold *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 425°F. Sift together flour, baking powder and salt into mixing bowl. Grate very cold butter onto large eyes of a box grater directly into flour mixture. Attach paddle attachment. Mix on medium speed until mixture resembles coarse crumbs. Add egg-milk mixture at once and mix until dough just starts to form together. Do not over mix! Remove from bowl and gently press dough together to make it better combined. Roll dough on a lightly floured surface about 1/2-inch thick. Using a biscuit cutter, cut very close together minimizing waste. Place on a parchment lined or buttered cookie sheet. Bake until pale golden, about 12-14 minutes, baking time will depend on thickness of biscuits.

Coconut Lime Cheesecake Bars

Coconut Lime Cheesecake Bars Shortbread Crust 3/4 cup unsalted butter, room temperature 1/2 cup Sugar 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour* Cheesecake Layer 2 (8 oz) blocks cream cheese, room temperature 1 (14 oz) can cream of coconut 1/2 cup Sugar 2 eggs 3 tablespoons lime juice 1 teaspoon vanilla extract Topping 3/4 cup sweetened flaked coconut

Oreo Cookie Bark

Oreo Cookie Bark 16 ounces good quality dark or semi-sweet chocolate 14 Oreo Cookies 1/2 cup vegetable shortening 1/2 cup butter, room temperature 3 cups powdered sugar Line a baking sheet with aluminum foil or parchment paper. Set aside. Finely crush or chop the Oreo cookies, divide in half and set aside. Chop the chocolate and divide in half. Place half the chocolate in a medium, heat safe bowl. Bring an inch of water in a medium pot to a simmer. Place the bowl on top of the simmering pot (making sure the bowl doesn’t touch the water) and melt the chocolate, stirring frequently. Alternately, you can melt the chocolate in the microwave in 30- second increments, stirring in between each until melted and smooth. When chocolate is melted stir in half of the crushed Oreos. Spread the mixture evenly in a thin layer on your prepared pan. Place in freezer to set, 10-15 minutes. In the bowl of your stand mixer, fitted with the paddle attachment, mix together the butter and shortening until smooth, 1-2 minutes. Turn the mixer to low and slowly add in the powdered sugar. Turn the mixer up to medium-high speed and mix for 1 more minute, scraping the sides of the bowl as necessary. Set aside. Remove chocolate from freezer and spread the filling on top of the chocolate using an off-set spatula. Place back in freezer for another 15 minutes. Melt the remaining chocolate and stir in the remaining Oreo cookies using the same method as before. Spread this evenly on top of the chilling filling layer. Place back in the freezer for another 10-15 minutes until top layer of chocolate is set. Keep frozen or refrigerate until ready to serve. Cut into pieces. Notes Cut when chilled. Store in refrigerator for up to 5 days

Slow Cooker Fiesta Chicken

Slow Cooker Fiesta Chicken 2 to 2-1/2 lbs chicken breasts, fat trimmed 2 (14 oz) cans diced tomatoes, undrained 2 (10 oz) cans corn, drained 1 (15 oz) can black beans, drained and rinsed 1 pkg taco seasoning mix Combine all ingredients in your slow cooker. Cover and cook on high for 4-5 hours or low for 8 hours. Chicken will be very tender when ready. Shred chicken with a fork and stir to combine. Serve over rice, top with cheese and serve! Notes Additionally this can be used as taco or enchilada/burrito filling, or as nacho topping.

Pull Apart Pizza Sticks

Pull Apart Pizza Sticks 1 (11 oz) can breadsticks 3/4 cup chopped pepperoni 1 – 1 1/2 cups shredded mozzarella cheese 1/8 cup grated Parmesan cheese 1/4 butter 1/4 tsp garlic powder pizza sauce for dipping Preheat oven to 350° Line baking sheet with parchment paper. Open can of breadsticks and separate into 2 equal portions. Place one portion on lined baking sheet, and stretch dough slightly, careful not to pull the perforated sticks apart. Top with mozzarella cheese and pepperoni. Stretch remaining dough to match the bottom layer and place on top, lightly pinching the edges to close. In a microwave safe bowl melt the butter together with the garlic powder. Brush on top of the breadsticks. Top with Parmesan cheese and bake for 15-20 minutes. Serve warm with pizza sauce to dip

Butter Chicken

Butter Chicken 1 – 1/4 pounds lean boneless chicken breasts pounded or sliced thin (approx 1/2 inch) 2 eggs, whisked 1 sleeve Ritz Butter round crackers (about 30), crushed 1 tsp salt 1 tsp black pepper 1/2 tsp garlic powder 1/2 cup butter, cut into cubes Preheat oven to 375° In medium bowl combine crushed crackers, salt, pepper and garlic powder. Rinse and pat each chicken breast dry. Dip each breast into the whisked eggs and then into the cracker mixture, coating evenly. Place chicken into a 9×13 baking dish. Scatter the cubes of butter around the chicken in the baking dish and bake for 25-30 minutes until chicken is cooked through and juices run clear. Serve immediately, spooning extra butter on top of the chicken if desired.

Chicken and Stuffing Tenders

Chicken and Stuffing Tenders 1 1/2 pounds boneless chicken breasts, cut into strips 2 eggs 6 oz seasoned stuffing mix oil for frying Trim fat from chicken breasts and slice into strips. Beat 2 eggs in a shallow bowl, set aside. In blender or food processor pulse stuffing mix until it’s a fine crumb and transfer crumbs to a shallow bowl or plate. Coat each chicken strip in the egg and then with the stuffing crumbs. Repeat until all chicken is coated. Fill skillet with oil about 1/2 inch deep. Heat oil over medium until it begins to ripple or until bubbles form immediately on the back of a wooden spoon inserted into the oil. Fry for 4 minutes on each side. Alternately if you would prefer to bake the chicken, bake at 425° on a foil lined baking sheet, sprayed with cooking spray for 15-20 minutes.

Cheesy Spicy Ranch Stuffed Baked Potatoes

Cheesy Spicy Ranch Stuffed Baked Potatoes 5 Russet Potatoes olive oil and salt and pepper to season potatoes 4 Cups cooked, shredded chicken 4 oz PHILADELPHIA Cream Cheese, room temperature 1/4 cup butter, room temperature 1 (1 oz) pkg of Ranch seasoning mix 1 1/2 tsp Frank’s Hot Sauce, plus more for drizzling, if desired 2 cups grated cheddar cheese Preheat oven to 425° Wash and dry potatoes. Rub potatoes with olive oil and season liberally with salt and pepper. Prick potatoes with a fork and wrap in foil. Bake on a baking sheet for about 1 hour until potatoes are soft throughout. When potatoes are done mix shredded chicken with cream cheese, butter, Ranch seasoning and hot sauce. Stuff each potato with 3/4 cup to 1 cup of mixture. Top with grated cheese and place back in oven just until cheese has melted, about 3-4 minutes. Drizzle with extra hot sauce if desired. Serve warm.

Cheesy Ranch Chicken Hash Brown Casserole

Cheesy Ranch Chicken Hash Brown Casserole 1 (10 3/4 oz) can cream of chicken soup 1 cup sour cream 1 (8 oz) block cream cheese, room temperature 1/2 cup milk 1 tsp dried thyme 1/2 tsp black pepper 1 (1 oz) pkg Ranch seasoning 1 (15 oz) can whole kernel corn, drained 2 cups grated cheddar, divided 3 cups (cooked) shredded or cubed chicken 1 (28-32oz) pkg diced potatoes (like hash browns), thawed 1- 1/2 cup crushed seasoned croutons or butter crackers (I used Garlic Croutons), depending on how much crunch you want! Preheat oven to 350° In a large bowl combine soup, sour cream, milk, cream cheese, thyme, pepper and Ranch seasoning. Stir until smooth. Mix in corn and 1 cup grated cheese. Next mix in diced potatoes and chicken. Spread entire mixture into an ungreased 9×13 pan. Sprinkle remaining cup of cheese on top and finally the crushed croutons or crackers. Bake for 30 minutes until mixture is hot and bubbly.

Garlic Bread

Garlic Bread 1 large loaf Ciabatta bread 4 – 6 cloves garlic, minced 1/2 cup chopped fresh parsley 1/2 cup room temperature butter, cut into pieces 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup fresh grated Parmesan cheese *optional 1/4 teaspoon cayenne pepper Preheat oven to 425°F/220°C Using a serrated knife cut your bread into thick slices leaving about 1/2- inch at the bottom uncut. Be careful not to cut the bread all the way through, as you need the bread to hold together to contain all the filling. In a medium bowl combine the remaining ingredients with a fork. Stuff the filling into the crevices of the bread evenly. You might think you have too much filing, you don’t. Use it all. Wrap the bread tightly in aluminum foil, place the bread on a baking sheet and bake for 25 minutes. Uncover the bread and bake for an additional 5 minutes to crisp up the outside of the bread. Serve warm. Notes You can adjust the amount of garlic depending on the size of the cloves and how much you love garlic. Additionally you can omit the cayenne pepper if you prefer no heat.

Garbage Bread

Garbage Bread 1/2 pound chopped bacon 1 cup chopped onion 1 pound lean ground beef 1 tablespoon steak seasoning 12 ounces Velveeta, cubed 1 (13.8 ounce) thin crust pizza dough 1 1/2 cups grated cheddar jack cheese Sauce 1/2 cup mayonnaise 2 tablespoons ketchup salt & pepper to taste Preheat oven to 425°. Line a baking sheet with parchment paper and set aside. In a large skillet over medium-low heat cook bacon until it’s crisp. Remove the bacon from the pan and set aside. In the same skillet, with the bacon grease increase heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain the excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat. Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15×10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing. Sauce In a small bowl whisk together the mayonnaise, ketchup, salt, and pepper. Dip the sliced bread into the sauce, if desired.

Crunchy Autumn Chicken Salad

Crunchy Autumn Chicken Salad 1 package Knorr® French Onion recipe mix 2/3 cup Mayonnaise 4 cups cooked shredded or cubed rotisserie chicken 3/4 cup diced zucchini 1 cup grape tomatoes, halved 3/4 cup deiced Granny Smith apples 1/2 cup walnuts, lightly toasted 1/2 cup dried cranberries In a bowl combine the mayonnaise and French Onion recipe mix. Stir to combine and set aside. Place the remaining ingredients in a large bowl. Stir in the mayonnaise mixture until evenly coated. Cover and refrigerate for at least an hour for the flavors to combine. Serve cold, on its own,over lettuce, or on bread.

Philly Cheesesteak Sloppy Joes

Crock-Pot Philly Cheesesteak Sloppy Joes 4 pounds very lean ground beef 2 red bell pepper, sliced thin 2 green or yellow bell pepper, sliced thin 1 large onion, sliced thin 2 tablespoons steak seasoning 1/2 cup brown gravy 1/4 cup tomato paste *optional – 2 tablespoons corn starch sliced Provolone cheese Add all the ingredients into your 5-6 quart Crock-Pot®. Cook on high for 4-6 hours or low 8-10 hours. Halfway through the cooking process break up the ground beef with a wooden spoon. If the liquid is too thin, remove 2 – 3 tablespoons liquid from the Crock-Pot® and combine it with 2 tablespoons of corn starch. Pour this back into the Crock-Pot® and stir. Cook for an additional 45 minutes until the sauce has thickened slightly. Serve on hamburger buns with a slice of Provolone cheese.

Blueberry Muffin Cake

Blueberry Muffin Cake Crumb Topping 3/4 cup granulated sugar 1/3 cup plus 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 cup plus 2 tablespoons butter, room temperature Cake 2 cups all-purpose flour 3/4 cup granulated sugar 1/4 cup butter, room temperature 3/4 cup milk 1 egg 2 1/2 teaspoons baking powder 3/4 teaspoon salt 2 cups fresh blueberries Glaze 1/2 cup powdered sugar 1/4 teaspoon vanilla 2 teaspoons milk reheat the oven to 375°F/190°C Spray a 9″ Springform pan with nonstick spray and set aside. In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside. In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries. Spread the cake batter into the prepared pan and top evenly with the crumb topping. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan. For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake. Serve warm or at room temperature.

Zucchini Fries

Zucchini Fries 2 zucchini 1 egg white 1/4 cupmilk 1/2 cupshredded Parmesan cheese 1/2 cupseasoned breadcrumbs Vegetable cooking spray Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

Mayonnaise Biscuits

Mayonnaise Biscuits YIELD 12 biscuits 2 cups self-rising flour 1 cup milk 4 tablespoons mayonnaise Preheat the oven to 350 degrees. Lightly grease a muffin tin. Combine all ingredients well so that the dough is smooth. Drop the dough by spoonfuls into the muffin tins. Bake in the preheated oven approx. 30 minutes or until biscuits are done. **DO NOT use skim milk or low fat mayo, they won't be as Tender

Bacon Cheddar Jalapeño Cornbread

Bacon Cheddar Jalapeño Cornbread 1 cup cornmeal 1 cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ¼ cup (1/2 stick) butter, melted and cooled 1 cup buttermilk, at room temperature 1 egg, whisked 1 tablespoon honey 5 slices bacon, cooked and diced (1 tablespoon bacon grease reserved) 4 ounces (1 cup) shredded sharp cheddar cheese 1 jalapeño, seeds & membranes removed and minced (more or less, to taste) Preheat oven to 400°F. Place a tablespoon of bacon grease (or butter) in the bottom of an 8-inch cast iron skillet and place in the oven to melt. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in the melted butter, buttermilk, egg, and honey. Mix in diced bacon, shredded cheddar, and minced jalapeño. Using a pot holder, remove hot skillet from the oven. Pour cornbread batter into center of skillet, allowing melted bacon grease to spread to the edges. Smooth the top and bake for 20 minutes, or until surface is golden brown and a toothpick inserted in center comes out clean. Cool skillet for 5 minutes before slicing and serving cornbread warm. Tips, Tricks, & Variations Instead of a cast iron skillet, you may bake this cornbread in an 8-inch round pan or in 12 muffin cups. If doing so, generously grease the pan/muffin cups with butter or spray with nonstick cooking spray (in lieu of preheating in the oven with melted butter). You may use regular all-purpose white flour in this recipe, or whole wheat pastry flour, or a combination of the two. I used half white flour and half whole wheat pastry flour for the cornbread in these photos. If you don't have buttermilk on hand, make your own by putting a tablespoon of lemon juice or white vinegar into the bottom of a glass measuring cup. Fill the cup to the 1-cup line with milk, stir, and allow to sit at room temperature for 10 minutes, after which the milk will have thickened and curdled like buttermilk.

Chocolate Caramel Cookie Candy Bars

Chocolate Caramel Cookie Candy Bars Cookie Base 2 1⁄4 cups all-purpose flour 1⁄2 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 2 tablespoons brown sugar, firmly packed 1 tablespoon corn syrup 1⁄3 cup white sugar 3⁄4 cup unsalted butter 2 tablespoons cream or 2 tablespoons milk 1 teaspoon pure vanilla extract Caramel Filling 1 (14 ounce) can condensed milk 1⁄4 cup unsalted butter 3 tablespoons corn syrup 1⁄2 cup light brown sugar, packed milk chocolate candy bar (such as Dairy Milk or Hershey's) Preheat oven to 350°F. Spray an 8 by 11 inch pan with nonstick cooking spray. Set aside. In a large bowl, blend the flour with the baking powder, baking soda, salt, corn syrup, white and brown sugar. Cut in the butter until the mixture resembles a fine meal. Turn out into the baking pan and drizzle in cream and vanilla and toss by hand to combine until you have a slightly, damp, sandy mixture. Press or pat gently into the pan. Bake until edges are barely browned, 20-25 minutes. Remove and spread on the caramel. Prepare the caramel while the bottom layer is baking. In a medium saucepan, stir the condensed milk, corn syrup, butter, and brown sugar over low heat. Simmer, stirring once in awhile, 8-10 minutes, until mixture does not taste gritty (sugar dissolves), and is thickened and about 245°F Be careful that the bottom does not burn. If this happens do not stir the burnt part into the rest of the caramel. Pour caramel over baked (very warm, or still hot) cookie bottom. Place the chocolate bars on the caramel. Using a metal icing spatula, apread the chocolate over the caramel to cover the top. Alternatively, chop the chocolate and sprinkle over the top (or use milk chocolate chips but chocolate bar chocolate tastes better), let melt a bit and then coat the top. Refrigerate a few hours to let the chocolate set. Remove from the fridge, bring to room temperature, then cut into finger sizes. makes 30-60 Bars

Mexican caramel

Cajeta ~ Mexican caramel Unopened can of Sweetened Condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! It's that easy! This will ruin you for all other caramels

No Bake 3 Layer Bars

No Bake 3 Layer Bars 1 cup granulated sugar 1 cup light-color corn syrup 2 cups peanut butter 3 cups crisp rice cereal 3 cups corn flakes 3⁄4 cup butter 4 cups powdered sugar 2 vanilla flavor instant pudding and pie filling mix, mix (4-serving-size packages) 1⁄4 cup milk 1 (12 ounce) package semisweet chocolate pieces 1⁄2 cup butter Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside. BASE LAYER:. In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of prepared pan. PUDDING LAYER:. in a medium saucepan, melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside. FROSTING:. In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about 1 hour or until set. SERVING:. Remove set mixture from pan by lifting foil. Place on a cutting board; cut into 64 bars. TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.

CREAMY MAC AND CHEESE

CREAMY MAC AND CHEESE 3 cups macaroni, uncooked 2 eggs 1/2 cup heavy cream 1 1/2 cups milk salt & pepper paprika (optional) 1 cup smoked cheddar cheese, shredded (a must) 6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don't want it to be super creamy) 1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese) 1 cup colby & monteray jack, shredded (cheese blend) Preheat oven to 350 Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook. Drain pasta and set aside. In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar). Stir to combine. Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. When you are content with the taste, add in the eggs. Stir well until combined. Butter a 9 x 9 inch baking dish. Add macaroni to the baking dish. Pour cheese mixture over macaroni. Make sure the cheese distributed well. Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired. Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool. Let cool for about 10-15 minutes or until fully set. ~Tips~ Smoked cheddar cheese can be found in grocery stores in the specialty cheese section, not with the shredded, common cheeses. I get mine from Walmart. Do not over bake! Mac and cheese may be a tad jiggly when removed from oven but it will firm up as it cools. Feel free to use other cheeses, but that smoked cheddar is a MUST!

LOADED BROCCOLI

LOADED BROCCOLI 4-5 small bunches of fresh broccoli cut into bite size pieces ( Approx: 4-6 cups) 1/2 cup Mayonnaise 1/2 cup Sour Cream 6-8 Slices bacon cooked and cut into bite size pieces 1 Bag Shredded Cheddar Jack Cheese (two cups) or cheese of your choice. 3-4 Tbs chopped fresh chives Steam or Boil Broccoli Pieces ( I boiled for 10 minutes) Drain and Let cool Mix together Mayonnaise, Sour Cream, 1 cup of the Shredded Cheese and half of cut up Bacon, and placed in baking dish that was lightly sprayed with non stick spray, Top with remaining cheese and bacon pieces. Cook in oven 400° for 10- 15 minutes until cheese is melted Top with chopped Chives and serve

NO BAKE CHOCOLATE LASAGNA

NO BAKE CHOCOLATE LASAGNA 36 Oreo cookies 6 tablespoons butter, melted 1 (8 ounce) package cream cheese, softened 1⁄4 cup granulated sugar 2 tablespoons milk, cold 1 (12 ounce) container Cool Whip, divided 2 (4 ounce) packages chocolate instant pudding 3 1⁄4 cups milk, cold 1 1⁄2 cups mini chocolate chips Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips,walnuts,almonds whatever you choose evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Mississippi Mud Pie

Mississippi Mud Pie First Layer: 1 C. Chopped Nuts 1 stick of butter 1 C. flour Mix together spread in bottom of pie plate, bake at 350 for 15 to 20 min. COOL 2nd Layer : 1 (8 oz )cream cheese...softened 1 C. cool whip 1 C. powdered sugar I use the mixer and blend it well.. spread over cooled layer one 3rd Layer : 3 C. Milk 1 small box of instant chocolate pudding 1 small box of instant vanilla pudding Using Mixer blend all together well till thick and spread over layer 2 4th Layer: Top with cool whip and then drizzle with chocolate and sprinkle some more chopped nuts..

EASY CHOCOLATE PEANUT BUTTER BALLS

EASY CHOCOLATE PEANUT BUTTER BALLS 18 oz Peanut Butter Jar ¼ Cup Butter 2 Cups Powdered Sugar ½ teaspoon Vanilla Extract 12 oz bag of Nestle’s Semi- Sweet Morsels Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined. Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes. Melt Nestle’s Semi- Sweet Morsels according to Pkg ( I Microwaved ) Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm. Store in a Ziploc bag in the refrigerator.

Nutella Lava Cake

Nutella Lava Cake Serves: 2 2 tablespoon flour 1 1/2 tablespoon unsweetened cocoa powder 2 1/2 tablespoons sugar 1 medium egg 2 tablespoons Nutella 1 1/2 tablespoon heavy cream 1 1/2 Tbsp melted butter 3 teaspoon chocolate chips Combine all ingredients except chocolate chips in a bowl. Beat well until smooth and blended. Divide the batter between 2 big microwave safe mugs. Then add in 1 1/2 teaspoon chocolate chips into each cup and push it into the middle of batter until completely covered. Microwave on high power for anywhere between 1 1/2 – 2 1/2 minutes. Do not overcook the batter. The cake should rise a bit, with a moist, gooey texture. The more you cook, the cake will toughen up and dry out.

Pumpkin Pie Crunch Cake

Pumpkin Pie Crunch Cake 1 (15oz) can fresh pumpkin puree 1 (12oz) can evaporated milk 1 teaspoon cinnamon 1/2 cup white sugar 1/2 cup brown sugar 3 large eggs beaten 1 box vanilla cake mix 1 cup toasted pecans or walnuts 1 cup butter cut into pieces and melted Mix the pumpkin puree, evaporated milk, cinnamon, sugars, and eggs. Pour into prepared 9×13 inch dish or cake pan. Dump cake mix evenly on top of pumpkin mixture. Sprinkle with toasted pecans/walnuts. Drizzle butter on top. Bake at 350 degrees for approximately 60-70 minutes until golden. At about 40 minutes into baking put aluminum foil over cake to prevent it from getting too brown and crusty. Watch carefully to make sure it does not burn, it could burn really fast

Cowboy Cornbread

Cowboy Cornbread 2 lbs ground beef 2 cans Rotel tomatoes drained 2 cans Ranch style beans drained 2 packages Mexican style cornbread per directions 1 can cream style corn 2 cups cheddar shredded Start with cooking the ground beef in a large sauce pan, season as desired, add drained Rotel tomatoes and drained Ranch style beans. Simmer 10 minutes. Mix the two packages of Mexican style cornbread per directions. Add a can of cream style corn to cornbread mix, toss in 1 cup shredded cheese and stir. Pour half of the cornbread mix in the bottom of your greased Iron Skillet, then pour on meat mixture, top with 1 cup shredded cheese, pour remaining cornbread mix on top. Bake at 350 for about 20-30 minutes or until cornbread is golden brown.

Pumpkin Spice Creamer

Pumpkin Spice Creamer made right in your own kitchen 1 cup skim milk 1 cup half & half cream 3 tbsp. pumpkin puree 1 tbsp. brown sugar 1 tsp pumpkin pie spice 3 tbsp. maple syrup 1 tsp vanilla In a medium saucepan whisk together all the above ingredients over medium heat Bring to a low boil and then reduce heat and simmer for 5 minutes, stirring often to make sure sugar dissolves Strain through a fine mesh strainer Use immediately or store in an airtight container for up 2 weeks ENJOY all year long!

No Bake Strawberry Cake

No Bake Strawberry Cake 1 All Butter Loaf Cake I used Entenmann's brand 1 pound of fresh strawberries hulled and diced 1 tablespoon sugar 8 ounces 3 cups of whipped topping (store-bought or homemade) Toss 1 tablespoon sugar with the diced strawberries and set it aside while you prepare the cake. Slice the loaf cake into thirds, lengthwise, by standing it up on one of the short ends to slice it into 3 equal layers. As equal as you can. It's not an exact science. I recommend using a bread knife to slice the cake easily. Starting with the bottom layer of the loaf cake, place it on a serving dish and top it with about 1/3 of the whipped topping, being sure to get down the sides too. Add 1/3 of the strawberries on top next. Continue layering in the same manner with the middle slice of cake, 1/3 of whipped topping, and 1/3 of strawberries, and top it off with the top layer of cake and the remaining whipped topping. Refrigerate for a couple hours until the whipped topping is set. Serve with remaining strawberries.

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies For the cookies: 1 cup butter softened ½ cup sour cream 1 cup sugar 2 eggs ½ teaspoon vanilla 2 ¾ cup flour 1 teaspoon baking soda ¾ teaspoon salt 1 teaspoon cream of tartar For the frosting: ½ cup butter softened ½ cup shortening 1/4 cup canned pumpkin 3-4 cups powdered sugar 3/4 teaspoon pumpkin pie spice pinch of salt Preheat oven to 350. In the bowl of a mixer, cream together butter, sour cream and sugar. Beat in eggs. Add vanilla. In a bowl, combine flour, baking soda, salt and cream of tartar. Carefully add dry ingredients to batter. Beat until combined. Using a cookie scoop, scoop out the dough, about the size of a walnut and with floured hands roll into a ball. Place on cookie sheet. Flatten cookies with the bottoms of a glass that has been dipped into sugar. Bake for 10 minutes. Do not over bake. Let cookies rest on baking sheet for 2 minutes before removing to a cooling rack. For the frosting, cream together butter and shortening. Beat in pumpkin. Add powdered sugar one cup at a time. Blend in pumpkin pie spice and a pinch of salt. If frosting is too thick add milk or water until creamy. Frost over completely cooled cookies.

Caramel Apple Poke Cake

Caramel Apple Poke Cake 1 spice cake mix I like Duncan Hines Just use the mix, DO NOT follow the directions on the back!! 4 eggs 1/2 cup vegetable oil 1/2 cup water 1/2 cup apple sauce 1 package caramel instant vanilla pudding Filling: 3/4 cup sweetened condensed milk 1/4 cup caramel topping 1/2 cup apple juice Topping: 4 apples peeled and chopped 1 1/2 tablespoons butter sprinkle cinnamon and sugar to taste 8 oz container Cool Whip or 3 cups homemade Cool Whip Preheat oven to 350; grease 9x13 metal pan. Mix all the ingredients for the cake in a mixer for 7 minutes. I love to use my Kitchen Aid mixer for this! Pour batter into prepared pan and place in the oven and bake 30-35 minutes or until center is cooked and the sides of the cake start to pull away from the pan. While cake is baking, add a medium skillet over medium-high heat. Add apples and butter. Cook apples until tender. Sprinkle with cinnamon and sugar and remove from heat, set aside. Allow apples to completely cool. Once cooled set them in the fridge until ready to use. Completely cool cake. Once cooled poke holes into the cake using the pointy end of a spatula. In a small mixing bowl combine sweetened condensed milk, caramel topping, and apple juice. Mix together until well combined. Pour an d spread mixture evenly over cake. Set the cake in the fridge for 1 hour. Top cake with Cool Whip and spread evenly to cover the entire cake. Top Cool Whip with chilled apples. Cut, drizzle piece with caramel if you desire and serve.

Cinnamon Cheesecake Dip

Cinnamon Cheesecake Dip 8 ounce brick cream cheese - softened 5 ounce container vanilla Greek yogurt 4 tablespoon brown sugar 2 teaspoon cinnamon 4 ounces whipped topping store-bought or homemade cookie wafers graham crackers, apples, strawberries, etc. for dipping In a small bowl, combine brown sugar and cinnamon. Place cream cheese in a medium mixing bowl and whip until smooth using a hand mixer. Add Greek yogurt to cream cheese and cinnamon sugar mixture. Blend with mixer until all combined. Gently fold in whipped topping until all combined. Add to a serving bowl and chill until ready to serve. Serve with sweet cookies/crackers or fruit.

Brown Sugar and Maple Sweet Potatoes

Brown Sugar and Maple Sweet Potatoes 4 Large cans of Princella Cut Sweet Potatoes in Light Syrup or any good brand you like 1 stick of butter 2-3 boxes of brown sugar Large Log Cabin Syrup or a real maple syrup Preheat oven to 325 degrees Open & drain sweet potatoes, but keep about a cup of the juice Put sweet potatoes into an 8 1/2” X 11” glass baking pan (don’t cut them up unless very big) Dot with butter Sprinkle 1 ½ - 2 boxes of brown sugar on top of the sweet potatoes and butter Stir very gently to mix Pour no more than ¼ inch of sweet potato juice in the pan and about ½ of a large bottle of maple syrup over the mixture Bake for a couple hours It’ll get too liquidy, so every half an hour drain juice off with a turkey baster and add a little more brown sugar and syrup Gently stir You can bake this dish the night before and store it in the refrigerator and reheat

Grandma's Potatoes

Grandma's Potatoes One 23-ounce bag frozen Ore-Ida diced hash brown potatoes One 10.5-ounce can cream of chicken soup 1/2 cup unsalted butter 1 stick One 8-ounce container sour cream 2 cups shredded cheddar cheese 1/4 cup sliced green onions plus more for garnish One 6-ounce container cheddar french fried onions Preheat oven to 350 degrees. In a large bowl, add the stick of butter, sour cream, and cream of chicken soup. Microwave and melt completely, about 1 -2 minutes. Stir to combine. Add hash browns, cheddar cheese, and green onions to the sour cream mixture. Mix well to coat all of the hash browns. Transfer to a 9x13 pan and spread into an even layer. Bake, uncovered, for 55-60 minutes Top the potatoes with a container of cheddar french fried onions. Bake for an additional 5-10 minutes (start checking at 5 mins) Remove from the oven and sprinkle with more green onion. Serve warm. Notes If you prefer to use crushed cornflakes instead of french fried onions. Saute 2 cups crushed cornflakes in 2 tablespoons unsalted butter and then bake them on top of the hash browns for the entire 55-60 minutes

Cinnamon Sugar Sweet Potato Fries with Brown Butter Marshmallow Glaze

Cinnamon Sugar Sweet Potato Fries with Brown Butter Marshmallow Glaze 19 oz package Sweet Potato Fries 1 teaspoon cinnamon 1 tablespoon sugar 2/3 cup marshmallow creme 1/4 cup plain nonfat greek yogurt 4 tablespoons unsalted butter 1/4 teaspoon salt Thaw out sweet potato fries for 10 minutes and place into a large bowl Add cinnamon and sugar to bowl and use your hand to toss sweet potato fries Bake according to directions on the package While fries are baking, prepare the glaze: In a medium bowl whisk together marshmallow creme, greek yogurt, and salt together; set aside Melt butter in a small saucepan over medium-high heat (The butter will begin to foam) Make sure you whisk consistently during this process After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma Set aside to cool for a few minutes then whisk into the marshmallow creme until well combined Once the fries are done baking, drizzle the brown butter marshmallow glaze over the fries Alternatively you can also use the glaze as a dip since there will be a significant amount of it

Pineapple Cookies

Pineapple Cookies 48 cookies 1 cup shortening 1 cup brown sugar 1 cup white sugar 1 cup crushed pineapple, drained 1 teaspoon vanilla 2 eggs 1⁄2 teaspoon salt 1⁄2 teaspoon baking soda 4 cups all-purpose flour 2 teaspoons baking powder Cream shortening and the sugars. Add egg and pineapple. Stir in vanilla. Sift flour, then measure it. To the flour, add salt, soda, and baking powder. Add dry mixture to the wet mixture. Drop by rounded tsps. onto a lightly greased baking sheet. Bake 10-12 minutes at 350°F,or until done.

Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes 1 can (20 oz) sliced pineapple, drained 1 box yellow cake 3 eggs 1 1/2 cup milk 1/3 cup butter, melted 2/3 cup packed brown sugar 24 maraschino cherries Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. Cut each pineapple slice into3 pieces; set aside. In large bowl, beat cake mix, milk and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. In small bowl, stir together melted butter and brown sugar. Spoon 1 teaspoon butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry in center of pineapple pieces. Spoon cup batter into each cup. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm with sweet whipped cream.

Sweet and Sour Chicken

Sweet and Sour Chicken 4 chicken breast ( cut into bite sized pieces) 1 cup flour 1/2 tsp black pepper 1 tsp seasoning salt. I did BBQ chicken 1 egg ( beaten) 1 red bell pepper, sliced 1 green bell pepper, sliced 1 onion, sliced Mix flour with pepper and seasoning salt. Dip Chicken in eggs and then flour, fry it until nice golden. Place in a 9by13 baking dish. Place veggies onto of chicken. Pour sweet and sour sauce*recipe on bottom* over fried chicken and veggies. Bake for 30 min at 350. Serve over rice Sweet and sour sauce 1 1/2 cup sugar 1/2 cup water 1/2 cup pineapple juice 1/2 cup vinegar 6 Tbsp ketchup 2 Tbsp soya sauce 1/2 tsp salt 1/4 tsp black pepper 2 Tbsp cornstarch mixed with 2 Tbsp water Place all ingredients in a pot and boil all ingredients till thickened.

Peach Pockets

Peach Pockets 1 ½ cups Fresh (or can; in natural juice) Peaches 1 8oz. pack of Crescent rolls 1 egg white ¼ cup light brown sugar Pre-heat oven 350⁰ In a small bowl add clear part of egg by separating from yolk (be sure not to get any shell in egg white) Place crescent rolls flat on cookie sheet Add 2-3 peaches to each crescent (make sure it is the wide side) fold over, and with the spike end of fork press end to seal. With a basting brush lightly brush top of each crescent with egg white Sprinkle sugar on each and bake until golden brown (approx. 12-14 minutes)

Avocado Tuna Salad

Avocado Tuna Salad 15 oz tuna in oil, drained and flaked (3 small cans) 1 English cucumber sliced 2 large or 3 medium avocados peeled, pitted & sliced 1 small/medium red onion thinly sliced 1/4 cup cilantro (1/2 of a small bunch) 2 Tbsp lemon juice freshly squeezed 2 Tbsp extra virgin olive oil 1 tsp sea salt or to taste 1/8 tsp black pepper In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and 1/4 cup cilantro Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and 1/8 tsp black pepper (or season to taste). Toss to combine and serve. Servings: 6 as a side salad

Crock Pot Steak Fajitas

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

Oven Baked Meatball sandwich

Oven Baked Meatball sandwich Sandwich rolls (cut with one side intact) Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs) Pasta Sauce (homemade or jarred) Shredded Mozzarella Cheese Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese. Bake until cheese is melted, hot, and bubbly.

SPICY GARLIC LIME CHICKEN

SPICY GARLIC LIME CHICKEN 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon paprika 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/4 teaspoon dried thyme 1/4 teaspoon dried parsley 4 boneless, skinless chicken breast halves 2 tablespoons butter 1 tablespoon olive oil 2 teaspoons garlic powder 3 tablespoons lime juice In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Caramel Pumpkin Snickerdoodle Cookies

Caramel Pumpkin Snickerdoodle Cookies Cookies: 1 c. salted butter room temperature 1 c. granulated white sugar 1/2 c. light brown sugar 3/4 c. pumpkin not pumpkin pie filling 1 egg 2 tsp vanilla extract 3 3/4 c. all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 36 caramels for cookies An additional 10 caramels for drizzling on top of cookies Cinnamon Sugar 1/2 c. granulated white sugar 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp allspice Using a stand mixer cream butter until light and fluffy. Mix in sugars and pumpkin puree until combined. Add egg and vanilla, mix until combined making sure to scrap the sides of the bowl. In a separate bowl whisk flour, baking powder, salt and ground cinnamon. Beat this mixture into the liquid mixture add a little at a time until it is all combined. Cover dough with plastic wrap and chill a minimum of one hour. Preheat oven to 350 degrees when you are ready to make the cookies. Line your baking sheets with parchment paper or spray with non-stick cooking spray. In a small bowl combined the cinnamon sugar mixture for rolling the cookies in. Remove the dough from the fridge. Using a medium size cookie scoop, scoop out the dough and roll into balls. Place a caramel in the center of the ball and form the dough around it so it is completely covered. Roll in cinnamon sugar mixture. Place on baking sheets. Bake for 12-14 minutes or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes then remove to finish cooling on baking racks (about 1 hour). Place the caramels for the topping in a small microwave proof bowl and melt the caramels in the microwave. Drizzle over the top of cookies. If you need to thin the caramel for drizzling add a small amount of water or milk until it reaches desired consistency.

Sweet Potato Clouds

Sweet Potato Clouds 2 large sweet potatoes 2 tbsp all-purpose flour plus 1/2 cup 1 tsp salt 3/4 tsp garlic powder 1/2 tsp cinnamon 1 1/2 cups canola oil preheat oven to 350 place sweet potatoes in oven and bake for 45 min or until fork can poke in and be removed easily remove from oven and allow to cool until they can be handled using a paring knife remove the skin grate on a box cutter using the large holes place sweet potato into a medium sized bowl mix in 2 tbsp of flour, salt, garlic powder, and cinnamon place 1/2 cup flour into a shallow dish, like a pie plate roll 1 tbsp of mixture into a 1 inch long log roll log into flour to coat the outside and shake off any extra repeat with remaining sweet potato mixture add oil into a skillet with high sides heat over medium high heat for 5 minutes place 8 clouds into oil at a time, cooking 1 minute per side (I found wooden chopsticks worked best to flip) remove from oil and allow to drain on a paper towel lined baking sheet continue with remaining clouds serve warm!

Best Potato Salad

Best Potato Salad 3 1/2 lbs. potatoes 1/2 inch cube 4-6 eggs 1 cup crispy thick cut bacon chopped 1 cup celery chopped 1/2 flat leaf parsley chopped 1/2 green onion chopped 1/2 cup mayonnaise 1/2 sour cream 2 tsp salt 1 tsp garlic powder 1 tsp pepper 2 tsp ground mustard powder place chopped potatoes in a large pot and place eggs on top cover with cold water, cover and bring to a boil allow to cook until the potatoes are fork tender (be sure not to over cook and end up with mushy potatoes) using tongs or a slotted spoon remove eggs from the pot and drain the water from the potatoes run cold water over the potatoes while in the stainer place potatoes into a large mixing bowl chop the hard boiled eggs and place in with the potatoes add celery, green onion, bacon, and parsley (reserving some of the parsley for garnish) in a small bowl combine the mayonnaise, sour cream, salt, pepper, garlic powder, and mustard powder pour the mixture over top of the potatoes and carefully mix refrigerate until ready to serve

Brussels Sprouts, Purple Cabbage and Carrot Slaw

Brussels Sprouts, Purple Cabbage and Carrot Slaw 1/2 cup nonfat Greek yogurt 2 tbsp apple cider vinegar 1 tsp salt 1/2 tsp pepper 1 tsp dry mustard powder 1 cup Brussels Sprouts shredded 1 cup Purple cabbage shredded 1 cup carrots shredded 1/4 cup green onion chopped In a medium serving bowl whisk yogurt, vinegar, salt, pepper and mustard powder until smooth toss in the Brussels sprouts, cabbage, carrots and green onion just before serving

Cirtus Cilantro Slaw

Cirtus Cilantro Slaw 4 cups cole slaw mix with shredded cabbage, carrots and purple cabbage 2 cups of cilantro chopped 1/4 cup fresh squeezed orange juice 3 tbsp fresh lime juice 2 tbsp extra virgin olive oil 1/2 tsp salt 1/4 tsp pepper combine cole slaw mix and cilantro in a bowl in a small bowl whisk together the orange juice, lime juice, olive oil, salt and pepper pour citrus dressing over top of the slaw mix just before serving and toss

Honey Jalapeno Cornbread Biscuits

Honey Jalapeno Cornbread Biscuits 1/4 cup honey 1/2 cup sour cream 1/2 cup buttermilk* 1 large egg 1 cup fine cornmeal 1 tablespoon sugar 1-2 jalapenos chopped, seeds separated 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 cups all-purpose flour 12 tablespoons 1 1/2 sticks cold unsalted butter, cut into cubes Preheat your oven to 350 degrees F. In a large bowl, whisk together honey, sour cream, buttermilk, egg, cornmeal, sugar and jalapenos. Add a few jalapeno seeds for more heat. Add baking powder, baking soda, salt and flour to your food processor and pulse 3-4 times to combine.** Scatter the butter over the flour mixture and pulse until the mixture resembles coarse crumbles, about 8-12 pulses then pour into honey/cornmeal mixture. Stir until just combined, don't overmix! (better to undermix than overmix) Chill dough for 20 minutes (may chill up to 2 hours). Drop dough by 1/4 cup balls onto a baking sheet lined with parchment paper or a nonstick mat. (Chill dough that is not currently being baked.) Bake for 9-11 minutes, or until biscuits are lightly golden. Immediately remove biscuits to a cooling rack. Serve with softened butter. Recipe Notes *Do not use any buttermilk substitutes or the biscuits will spread when baking.

Pumpkin Spice Peanut Butter

Pumpkin Spice Peanut Butter 2 tablespoons melted coconut oil 1/2 cup all-natural peanut butter* 2 tablespoons maple syrup 2 tablespoons pumpkin puree 1 teaspoon pumpkin pie spice Optional: Dash of milk In a medium microwave safe bowl, add the coconut oil. Heat for 30 seconds or until melted. Add the peanut butter and maple syrup. Heat for 15 more seconds. Remove from microwave, and add the pumpkin puree and pumpkin pie spice. Mix until incorporated. If you like a thinner spread, add a dash of milk to thin out. If you like a thicker spread, then do not add the milk.

Easy Balsamic Glazed Carrots

Easy Balsamic Glazed Carrots 1/2 lb carrots 1/4 cup butter 1/4 cup brown sugar 1/4 cup balsamic vinegar Preheat your oven to 400 degrees. In an oven proof skillet, melt your butter and add in the vinegar and brown sugar over low heat. Once the liquid has begun to thicken add the carrots. Cook for about five minutes, tossing the carrots in the glaze. Move the whole skillet to the oven and roast for 15 to 20 minutes depending on how much bite you like to your roasted carrots.

Shrimp in Jalapeno Cream Sauce

Shrimp in Jalapeno Cream Sauce For the Shrimp 1 pound fresh shrimp shelled and deveined 1 teaspoon of sea salt and pepper or more to taste* 2 tablespoon of butter *the sauce tends to be a bit spicy so the shrimp needs to be seasoned with a light hand For the Sauce 2 Tablespoons unsalted butter 1/2 cup finely sliced onions 1/2 cup dry white wine 1 cup heavy whipping cream 2 to 3 pickeld Jalapeño chilies thinly sliced 1 tablespoon pickling liquid from Jalapeño or to taste 1/4 cup sour cream Salt and freshly ground black pepper to taste Pat dry the shrimps and then season with salt and pepper, you can also add other condiments, but I usually go just with the salt and pepper Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and they turn pink Remove the shrimp to a side plate and cover to keep warm In the same pan, melt butter and add onion and cook over medium heat until soft but not brown, about 3 minutes. Add the wine and bring to a boil Boil wine, uncovered, until reduce to 1 tablespoon, about 4 minutes Add the cream and sliced chilies Briskly simmer the mixture, uncovered, until reduced by one-third, about 5 minutes Stir in the pickling liquid, sour cream, and salt and pepper to taste Take the shrimp and mix into the pan, heat through but do not let the mixture boil, about 3-4 minutes Remove from the stove and serve I like it over rice (so the sauce soaks the rice), but any side to your liking will do

Green Chile Mac n Cheese

Green Chile Mac n Cheese 16 ounces pasta 2 tablespoons salt 3 tablespoons butter divided 2 tablespoons flour 2 cups half and half you can substitute milk 2 egg yolks 1 teaspoon cumin 8 ounces monterey jack grated 8 ounces sharp cheddar grated 8 ounces roasted green chile diced Boil water with 2 tablespoons of salt. Cook pasta until it is al dente. For example, my pasta instructions said to cook for 13-15 minutes, but I only cooked it 10 minutes. Drain and set aside. In the empty pot you cooked the pasta in, melt 2 tablespoons of butter with the flour. Whisk together to form a roux. Cook over medium heat for 2-4 minutes, whisking constantly, until it smells like a cooked pie crust. Add half and half and whisk until smooth. Once mixture has thickened, remove from heat. In a separate disk, whisk together egg yolks. Add one spoonful at a time of the hot milk mixture to the yolks and quickly whisk to temper the eggs. Then, add another spoonful, whisk, and continue the process until the egg yolks have increased in temperature. Then, while whisking the hot half and half mixture, slowly pour in the egg yolk mixture until thoroughly combined. Add the cumin, jack cheese, only about half of the cheddar, and the green chile. Stir to combine. Add the pasta and toss to fully coat. All of the cheese does not have to be melted. Use the extra tablespoon of butter to heavily grease an oven safe dish. Add the mac n cheese and top with remaining cheddar. Heat oven to 400 degrees F. Bake mac n cheese in hot oven for 10 minutes, then broil until the top starts to get golden, about 5 minutes. Serve immediately.

One Pot Enchilada Soup

One Pot Enchilada Soup 2 Tbsp Canola Oil 1/2 White Onion diced 2 Garlic Cloves minced 1 1/2 lbs Ground Beef 2 tsp Cumin 1 tsp Chili Powder Kosher Salt to taste Cracked Black Pepper to taste 2 Tbsp Tomato Paste 10 oz Rotel 14.5 oz Diced Tomatoes 15 oz Pinto Beans drained 15 oz Corn drained 19 oz Enchilada Sauce 2 C Beef Broth 2 Tbsp Cornmeal 2 C Cheddar Cheese shredded 3 C Tortilla Strips Cilantro for garnish In a large pot over medium-high heat, add the oil. Toss in the onion and saute for 3 minutes, or until they begin to soften. Add the garlic and cook for an additional minute. Add the ground beef and cook, breaking it up in the process, until browned, around 5 minutes. Add the cumin, chili powder, salt and pepper, followed by the tomato paste and continue cooking for 1 more minute. Dump in the Rotel, tomatoes, pinto beans, corn, and enchilada sauce, followed by the beef broth. Stir thoroughly to combine and bring to a rolling boil. Reduce heat, cover, and simmer for 10 minutes. Mix the cornmeal with a little water to make it into a paste, then uncover the pot, add the paste, and stir thoroughly. Let sit uncovered for 10 minutes, then serve with cheddar cheese, tortilla strips, and cilantro.

Bacon-Wrapped Chicken Skewers

Bacon-Wrapped Chicken Skewers with Honey Mustard Dipping Sauce 2-3 lbs chicken tenders 1 package bacon 2 tsps garlic powder salt & pepper 12-24 wooden skewers toothpicks optional Honey Mustard Sauce 1/4 cup honey 1/4 cup mustard 1/2 tbls poppy seeds Soak wooden skewers in a pan of water for 1-2 hours. Prepare charcoal grill for direct cooking or preheat gas grill while assembling skewers. Layout chicken tenders on a cutting board or pan and season with salt, pepper and garlic powder on both sides. Gently insert skewer most of the way through the chicken, then starting at the top, wrap bacon around chicken to cover most of the way. Use toothpicks if need to secure each end of the bacon. Cook over medium high heat for about 4 minutes and then flip. Cook for an additional 4 minutes. Flip one last time and cook for 4 more minutes. Chicken is done when juices run clear and bacon looks crispy. Make sure to remove any toothpicks before eating. To prepare Honey Mustard Sauce: Combine honey and mustard equally in a small bowl. Taste that it's perfectly combined and then stir in poppy seeds.

Spicy Garlic Shrimp

Spicy Garlic Shrimp 1 tablespoon olive oil 1 pound of large shrimp peeled and deveined 1 teaspoon minced garlic 1/4-1/2 teaspoon red pepper flakes depends on your heat preference 1 teaspoon lemon zest 1 tablespoon of lemon juice 2 tablespoons of chopped parsley or cilantro salt and pepper to taste Heat the olive oil in a large skillet over high heat. Season the shrimp with salt and pepper to taste. Add the shrimp and cook for 3 minutes or until shrimp are pink and opaque. Stir in the garlic, red pepper flakes and lemon zest; cook for 1-2 minutes more. Add in the lemon juice and parsley then serve.

20 Minute Easy Shepherd's Pie

20 Minute Easy Shepherd's Pie 1 lb. Extra Lean Ground Beef 4 Garlic Cloves minced 1 C Diced White Onion 1 C Matchstick-Style Carrots chopped 2 Tbsp Tomato Paste 1 C Beef Stock divided 2 tsp Cornstarch 1 Tbsp Worcestershire Sauce 1 tsp Kosher Salt 1 tsp Cracked Peppercorn 1 C Frozen Green Peas 3 C Prepared Mashed Potatoes Preheat oven to Broil. In an oven-proof skillet over high heat, add the ground beef and cook, crumbling as it cooks, until browned, around 5 minutes. Add garlic, onion, and carrots, and continue to cook for an additional 2 minutes, or until the carrots and onion are just softened. Add the tomato paste and cook for 30 seconds. Combine the cornstarch with 1/4 cup of the beef stock and add to the beef mixture. Add the remaining beef stock, Worcestershire sauce, salt, pepper, and peas. Stir gently to combine and cook for 2 minutes. Spoon the mashed potatoes over the beef mixture, then place under the broiler for 5 minutes, or until lightly browned. Garnish with paprika, salt and pepper, and serve immediately.

Cinnamon Sugar Sweet Chex Mix

Cinnamon Sugar Sweet Chex Mix 3 Cups Corn Chex 1 Cup Cheerios 2 Cups Wheat Chex 2 Cups Pretzel Sticks 2 Cups Mini Saltine Crackers 2 Cups Cashews or preferred nut 1/2 Cup Unsalted Butter - melted 1 teaspoon Sea Salt 2 Tablespoons Honey 1/2 Cup Sugar 2 teaspoons Ground Cinnamon Preheat oven to 275°F Combine Chex cereals, Cheerios, pretzels, crackers and nuts in a large bowl. In measuring cup; combine melted butter, salt and honey. Pour mixture over snack mix. Hand toss to evenly coat. Transfer snack mix to 2 foil lined large baking sheets that have been sprayed with nonstick. Spread out in an even layer. Bake for 45 minutes (stir twice during this time). Mix sugar and cinnamon. Sprinkle over snack mix and toss to coat. Bake for 10 more minutes. Remove from oven and allow to cool before storing in an airtight container.

Roasted honey ginger beets and winter squash

Roasted honey ginger beets and winter squash 1 pound beets peeled and cut into wedges 1 pound squash peeled and cut into wedges 1 tablespoon olive oil 1 tablespoon vinegar 1 1/2 tablespoons honey 1 teaspoon freshly grated ginger 1/2 teaspoon fresh rosemary finely chopped 1/2 teaspoon fresh dill finely chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 ounces toasted walnuts chopped Preheat oven to 425 degrees F. Spread out 2 double sheets of foil, about 16 inches long. They are doubled because the vegetables give off liquid and this prevents leaks. In a bowl mix the olive oil, vinegar, honey, ginger, rosemary, dill, salt, pepper. Whisk to mix well and set aside. Place beets onto one sheet of foil and squash on the other. Drizzle half the dressing over both vegetables. Seal the foil securely. Roast for 40 minutes. Remove from the oven and allow to cool slightly before opening to prevent steam burns. Serve garnished with walnuts.

Balsamic Snap Peas

Balsamic Snap Peas 1/2 tablespoon butter 2 cloves garlic minced 2 tablespoons shallots minced 2 cups fresh snap peas 2 tablespoons balsamic glaze Salt and pepper to taste Melt butter in a skillet over medium-high heat. Add shallots and saute until tender, about 2 minutes. Add garlic and saute until fragrant, about 30 seconds. Add snap peas and saute until warmed through, about 5 minutes; stir constantly. Add balsamic glaze and toss to combine. Season with salt and pepper.

Mexican Beef and Vegetable Soup

Mexican Beef and Vegetable Soup 2 tablespoons olive oil 1 1/2 lbs top sirloin steak cubed into 1" chunks 1 large onion diced 1 cup diced celery 1 cup diced carrots 3 garlic cloves minced 1 1/2 teaspoons cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 28 ounce can diced tomatoes 8 cups beef stock 3 tablespoons lime juice salt to taste 1 lb. Yukon gold potatoes peeled and diced into cubes 1 cup canned yellow corn fresh parsley to garnish (optional) Place a large dutch oven or soup pot over medium heat and add one tablespoon of olive oil. Place half of the beef in the pot and brown each side until browned. Remove the beef with a slotted spoon and place into a separate bowl. Repeat with the other half of the beef. Add the other tablespoon of olive oil and the onions to the pot and cook over medium heat until the onions are translucent. Place the celery, carrots, garlic, cumin, oregano, pepper, cayenne pepper, diced tomatoes with the juice, and beef stock, lime juice, and potatoes into the same pot and mix until combined. Bring the soup to a boil, cover with a lid and allow it to simmer for 20 minutes. Taste and season with salt. Place the corn into the soup and mix. Garnish with fresh parsley and serve warm.

One Sheet Rosemary Garlic Broccoli, Potatoes & Sausage

One Sheet Rosemary Garlic Broccoli, Potatoes & Sausage 4 cup chopped broccoli stems 24 ounces baby red potatoes cut in half 5 tablespoons olive oil divided 2 teaspoons fresh rosemary minced 4 cloves of garlic minced salt & pepper to taste 12 ounce package of Chicken & Apple Sausages sliced about 1-inch thick Preheat oven to 375 degrees. In a bowl toss together the potatoes (cut in half) 3 tablespoons olive oil, 3 cloves of garlic minced and rosemary to coat the potatoes evenly. Season with salt and pepper. Spread out on a baking sheet and bake for 30 to 35 minutes. In the same bowl, add broccoli, 2 tablespoons olive oil, 1 clove of garlic minced and season with salt and pepper. Toss to coat broccoli. Remove the baking sheet from the oven and turn each potato over. Add broccoli to the baking sheet and place back in the oven. Cook for another 8 minutes. Remove baking sheet from the oven and add sausages. Mix it all together and then spread out again evenly on the pan and place back in the oven and bake for another 12-15 minutes. Remove from oven, plate and serve. Be sure to be careful on the first bite - it coming from the oven it can be hot. If you need to let it cool down for a few minutes

Avocado Cilantro Lime Shrimp Salad

Avocado Cilantro Lime Shrimp Salad 24 medium shrimp Lettuce 1 medium tomato Dressing 1/2 avocado 1 1/2 cups avocado oil 1 cup fresh cilantro 1 garlic clove juice from one lime dash of salt If using fresh shrimp, wash, peel and devein. Sauté shrimp for a few minutes in 2 tablespoons of avocado cilantro lime dressing (optional) until it turns pink on all sides. Set aside to cool. For the dressing, place all ingredients in a container and blend with a hand mixer or blender. Wash and then cut or tear lettuce into pieces and place in salad bowl. Cut up tomatoes or other salad fixings. Place on top of lettuce. Add cooked and cooled shrimp. Place enough dressing to your liking on the salad and toss to coat. Serve

hicken Jalapeno Popper Stuffed Shells

Chicken Jalapeno Popper Stuffed Shells Jalapeno Cream Sauce 3 tablespoons unsalted butter 1 jalapeno seeded and diced 1 clove garlic minced 3 tablespoons all-purpose flour 2 cups half-and-half Shells: 7 strips thick-cut bacon 12 ounce package jumbo shells pasta 16 ounces Neufchatel cream cheese softened 2 cups sharp cheddar cheese divided 1 whole rotisserie chicken skin removed & shredded (about 3 cups) Toppings: 1 jalapeno cut into rings (seeds removed, optional) Crumbled bacon Preheat your oven to 350 degrees F. Jalapeno Cream Sauce: Place a medium-sized pot over medium heat. Add butter and cook until just melted. Add the jalapeno and garlic to the butter. Cook for 1 minute stirring constantly until fragrant. Add flour and whisk to combine. Cook for 1 minute. Slowly pour the half-and-half into the pot whisking constantly to help prevent lumps. Cook for 8 to 10 minutes or until the sauce has thickened, whisking occasionally. Remove from the heat and set aside. Shells: Place the bacon strips in a large skillet and cook over medium-high heat, turning as needed, until crispy, about 8 minutes. Remove to a paper towel lined plate to drain. Once cool enough to handle chop the bacon into small pieces. While the bacon & sauce cooks, place the jumbo shells in a pot of boiling water and cook according to package directions until al dente. Drain the pasta and set aside. To a large mixing bowl, add the Neufchatel cream cheese and 1 1/2 cups of the cheddar cheese. Use a wooden spoon or sturdy rubber spatula to stir until combined. Add the shredded chicken and 2/3 of the bacon to the cheeses. Stir to combine. Add 1/3 of the jalapeno cream sauce (it's fine that the sauce is still warm) and stir until combined. The sauce will help loosen the cream cheese mixture. Assembly: Pour 1/3 of the jalapeno cream sauce into a 9-inch x 13-inch baking dish. Spread into an even layer. Use a spoon to stuff the jumbo pasta shells with the chicken jalapeno popper filling. Don't be afraid to add a generous amount of filling. Arrange the stuffed shells in the prepared baking dish until filled. Spoon the remaining sauce over the shells. Sprinkle the rest of the cheddar cheese over the shells. Bake for 20 minutes, or until the cheddar cheese is melted and the filling is warmed through. Carefully remove the baking dish from the oven. Immediately top the pasta with the jalapeno rings and reserved bacon. Serve immediately.

One Pan Chicken Stroganoff

One Pan Chicken Stroganoff 3 Tbsp olive oil divided 1 lb. boneless skinless chicken breasts cut into 1-inch pieces 1 tsp kosher salt divided 3/4 Tsp black pepper divided 2 1/2 cups reduced sodium chicken stock divided 1 Tbsp all purpose flour 12 oz baby Bella mushrooms sliced 3-4 cloves garlic minced 1/4 Tsp dried thyme 1/2 cup dry white wine 6 oz uncooked extra wide egg noodles 1/3 cup sour cream 1 Tsp dijon mustard chopped fresh parsley for garnish extra black pepper for garnish In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine. Set aside. To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH. Add chicken pieces to a pan, add 1/4 teaspoon each kosher salt and black pepper. Cook 5 minutes, until golden brown and cooked through. Remove to a plate. Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms. Add remaining 1/2 teaspoon black pepper and dried thyme. Cook mushrooms about 6-7 minutes, until cooked and slightly golden. Add garlic and cook 30 seconds, stirring often so it doesn't burn. Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook wine about 2 minutes, or until reduced by about half. Stir in remaining chicken stock and bring to a simmer. Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. Stir every so often as the noodles are cooking. Pour in chicken stock/flour mixture, stir and cook 1 minute. Turn off the heat. Add in cooked chicken and sour cream. Sprinkle with chopped parsley and serve.

Garlic Butter Pork Chops

Garlic Butter Pork Chops 1 tablespoon extra virgin olive oil 1 small sweet onion diced small 8 oz. package white button mushrooms chopped 3 cloves garlic minced 4 boneless skinless pork chops, about 1 1/2 inches thick 1/2 teaspoon salt 1/4 teaspoon black pepper 1 medium lemon zest & juice 2 tablespoons unsalted butter divided Heat olive oil in a large skillet over medium heat. Add onion and mushrooms and saute for 4-5 minutes, until tender. Add garlic and cook an additional 30 seconds. Move the veggies to the side of the pan. Season pork chops on both sides with salt and pepper. Add pork chops to the center of the skillet and cook for 4 minutes, until well browned. Turn over and cook an additional 2 minutes. Zest the lemon and top each pork chop with lemon zest and a 1/2 tablespoon pat of butter. Cover the pan and cook for 8-10 minutes, depending on the thickness. Use a meat thermometer to check the temperature and remove from heat when pork has reached an internal temp of 150. Let the pork chops rest for 10 minutes. Squeeze lemon juice over pork chops and serve with mushroom and onion mixture on top

One Pot Alfredo Pasta

One Pot Alfredo Pasta 2 cups milk any fat % 1 1/2 cups chicken broth 3 tbsp butter 1 large garlic clove minced 8 ounces fettuccine 1/2 cup heavy cream 3/4 cup freshly grated parmesan plus more for garnish Salt & pepper to taste Parsley for garnish Use a skillet large enough to fit the pasta. Place skillet on the stove over medium-high heat. Add milk, chicken broth, butter, and garlic. Bring to simmer then add pasta. Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn't stick. Once the pasta is softened, reduce heat to medium and stir every couple of minutes. After another 6 minutes or so, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix. Simmer, stirring occasionally, for ~2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce goes gluggy, add a splash of hot tap water, it will go back to silky with a few tosses. Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley