Honey Maid Go Bites Trail Mix

Honey Maid Go Bites Trail Mix 1 (7-oz.) box vanilla Honey Maid Go Bites 1 cup M&Ms candy 1 cup organic raisins 1 cup lightly salted peanuts ½ cup cashew pieces Combine all ingredients in a medium bowl. Store at room temperature in an airtight container.

Country Meat and Mashed Potatoes

Country Meat and Mashed Potatoes 2 pounds ground beef 1/2 cup chopped onion 2 cloves garlic chopped 1 can corn drained 1/3 cup ketchup 1 teaspoon salt 1/2 teaspoon black pepper Mashed Potatoes Preheat oven to 350°F and grease a 9x13inch baking pan. In a skillet over medium heat, brown onions and garlic until aromatic and translucent. Add beef and brown. Drain juices. Add corn, ketchup, salt, and pepper and stir well. Put the meat into the prepared baking pan and press down to spread out and form an even layer. Carefully spread Country Mashed Potatoes over the meat and smooth out. Bake uncovered for about 30 minutes.

SLOW COOKER CHICKEN POT PIE

SLOW COOKER CHICKEN POT PIE 1 yellow onion chopped 1 1/2 cups chopped carrots chopped 1 1/2 cups sliced celery chopped 1/4 cup fresh parsley leaves chopped 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon pepper 1 cup chicken stock 2 cans 10.5 ounces cream of chicken condensed soup 1 to 3 boneless skinless chicken breasts totaling 2 pounds 1 1/2 cups frozen peas 1 can 15 ounces corn 1 can 16.3 ounces refrigerated biscuits, baked Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick. Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover. Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking. Serve topped with a biscuit.

Chicken Broccoli Alfredo Stuffed Shells

Chicken Broccoli Alfredo Stuffed Shells 1 jar (16 oz) alfredo sauce 2 cups cooked chicken, shredded 2 cups cooked broccoli, chopped 1 cup shredded cheddar cheese 1/4 cup shredded parmesan 21 jumbo pasta shells, cooked 1 1/2 – 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!) Preheat oven to 350 degrees. Use a large bowl to mix alfredo, chicken, broccoli, and cheeses. Spoon the mixture you have into pasta shells. Grease 13 x 9 baking dish with butter or cooking spray. try to spread spaghetti sauce on bottom of baking dish. Arrange shells in baking pan. Cover with foil and bake 35 minutes . TIPS: In case you don't have time You can prep all items in advance, right up to the point of baking. you should just Keep covered in refrigerator until you are ready to bake. in case you have a cookie scoop? Use it to easily stuff your shells! and have a nice meal!!

CHEWY COCONUT COOKIES

CHEWY COCONUT COOKIES 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1 1/3 cups flaked coconut Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Grilled Foil-Pack Cheesy Fries

Grilled Foil-Pack Cheesy Fries 1 bag (14 oz) frozen crinkle-cut French fries 1 tablespoon butter, melted 4 slices American cheese 2 tablespoons sliced green onions (2 medium) 2 tablespoons cooked real bacon bits Heat gas or charcoal grill to medium-high heat. Toss frozen French fries with melted butter. Tear off 2 (12-inch) lengths heavy-duty foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil. Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.

Creamed Chicken and Biscuits Casserole

Creamed Chicken and Biscuits Casserole 1 small onion 1 1/2 teaspoons butter 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1/2 cup mayonnaise 1 cup milk 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper 1 1/2 cups shredded mild cheddar cheese refrigerated biscuit Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and saute until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer. NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea!

Cheesy Potato Wedges

Cheesy Potato Wedges 4-6 Potatoes 1/4 c. Olive Oil Sea Salt Pepper Sour Cream/Ranch Sauce 1 cup sour cream 1/2 cup ranch dressing 1/4 cup milk Toppings 1 cup Shredded cheddar cheese 1/2 cup shredded mozzarella cheese 1/2 cup real bacon bits 1/4 cup green onions Cut potatoes into "steak fries". Place on foiled baking sheet. Drizzle with oil. Lightly toss with tongs. Sprinkle seasonings over the potatoes. Bake 400* for 40 min until tender.in separate bowl mix sour cream, ranch dressing and milk. in a different dish smooth out 3/4 of the sour cream sauce. place hot potatoes on sour cream sauce. drizzle remaining sour cream sauce on potatoes Sprinkle toppings. Place under broiler for a few seconds to re-melt cheese.

Pretzel Maker Cinnamon Sugar Pretzel Bite

Pretzel Maker Cinnamon Sugar Pretzel Bites Dough 2 1/2 cups all purpose flour 1 teaspoon table salt 2 teaspoons granulated sugar 2 1/4 teaspoons instant yeast 1 cup warm water Topping 1 cup very hot water 2 tablespoons baking soda 4 tablespoons melted butter 1/2 cup sugar 1 teaspoon cinnamon Frosting 2-3 ounces softened cream cheese 1-2 tablespoon butter, softened 1/2 cup confectioners' sugar 1-2 tablespoon milk With your mixer, combine flour, salt, sugar, and yeast. Then add in 1 cup warm water and mix until well combined. You could also do this by hand or use a food processor. Knead the dough until it is smooth. Sprinkle flour in the bottom of a bowl. Place the dough in the bowl and cover it. Allow it to sit for about 30 minutes to rise. Knead the dough for 30 seconds to 1 minute. Divide the dough into 4 equal sections. Form each section into strips about 8 inches long and about 1 inch wide. Cut each strip into 8 pieces so that you have 32 pretzel bites. Preheat your oven to 475 degrees. In a shallow dish combine one cup of very hot water with 2 tablespoons baking soda. Whisk well to combine. Place pretzel bites in the water/baking soda mixture and allow to site for one minute. Then flip the pretzel bites and allow to sit in the mixture for one minute longer. Arrange the pretzels on a greased baking sheet. Allow the pretzel bites to rest for about 5 minutes, then place them in the oven for 10-11 minutes, or until the pretzel bites are nice and brown. While the pretzel bites are baking, melt 4 tablespoons of butter (1 minute in the microwave does the trick) and in a small bowl combine 1/2 granulated sugar with 1 teaspoon cinnamon. Dip each pretzel bite in butter, then in the cinnamon sugar mixture. With your mixer, cream together cream cheese and butter. Add in confectioners sugar and mix until smooth. Add in 1-2 tablespoons of milk depending on your desired consistency. Serve pretzel bites with cream cheese frosting on the side.

Deep-dish Pizza Pie Bundle

Deep-dish Pizza Pie Bundle 1 (13.8-oz.) can refrigerated classic pizza crust 8 oz. (2 cups) shredded mozzarella cheese 1/3 cup pizza sauce 25 slices pepperoni (about 1 3/4 oz.) 1 tablespoon grated Parmesan cheese Heat oven to 400°F. Spray 8-inch round cake pan with nonstick cooking spray. Unroll dough; press or roll to form 14x10-inch rectangle. Place in sprayed pan with sides of dough extending evenly over sides of pan. Lightly press dough in bottom and up sides of pan. Sprinkle 1 cup of the mozzarella cheese over dough. Spread pizza sauce evenly over cheese. Top with pepperoni and remaining 1 cup mozzarella cheese. With scissors, make 2-inch cut at each corner of dough. Bring all ends of dough together at center; twist to secure at top of pizza. Sprinkle with Parmesan cheese. Bake at 400°F. for 20 to 25 minutes or until deep golden brown.

Mexican Chicken Salad

Mexican Chicken Salad 2 cups diced meat from a roasted chicken 1/2 cup plain Greek-style yogurt, plus an additional 1/4 cup as needed 1/4 cup coarsely chopped cilantro 1 large jalapeño, halved lengthwise and sliced Juice from 1/2 lime 1/2 teaspoon kosher salt, plus more as needed Freshly ground black pepper Place the diced chicken in a medium bowl, along with the 1/2 cup of yogurt, cilantro, jalapeño, lime juice, measured salt, and pepper to taste. Mix well, adding up to 1/4 cup additional yogurt if it seems dry. Taste; add more salt and pepper if needed. Use as a sandwich filling, or serve on a bed of lettuce.

Ranch Fried Zucchini

Ranch Fried Zucchini 1 1/2 cups Original Bisquick mix 1 teaspoon onion powder 1 teaspoon garlic salt 1/2 teaspoon dried dill weed 1/2 teaspoon parsley flakes 1/2 teaspoon dried basil leaves 1/2 teaspoon pepper 2 eggs 3 small zucchini, cut into 1/4-inch-thick strips Vegetable oil for frying 1/4 to 1/2 cup ranch dressing In shallow bowl, stir together Bisquick mix, onion powder, garlic salt, dill, parsley, basil and pepper. In another bowl, beat eggs with fork or whisk. In deep fryer or heavy 3-quart saucepan, heat 2 cups oil to 350°F. Working in small batches, dip zucchini strips into batter, then into eggs and back into batter. Fry in hot oil until golden brown on both sides. Drain on paper towels. Serve fried zucchini strips hot with ranch dressing for dipping.

Zesty Italian Crescent Casserole

Zesty Italian Crescent Casserole 1 lb. lean ground beef 1/4 cup chopped onion 1 cup tomato pasta sauce 6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese 1/2 cup sour cream 1 (8-oz.) can Refrigerated Crescent Dinner Rolls 1/3 cup grated Parmesan cheese 2 tablespoons butter or margarine, melted Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough. Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Potato Casserole

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

Crockpot Ravioli

Crockpot Ravioli Serves 6-8 1 (25 ounce) bag beef ravioli 1 (26 ounce) jar pasta sauce 1 (8 ounce) can tomato sauce 1 cup water 2 -3 teaspoons red peppers Italian spices 1 cup shredded mozzarella cheese Pour about half of the pasta sauce in the bottom of crock pot. Add frozen ravioli. Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them). Sprinkle Italian seasonings over sauces. Sprinkle cheese on top. Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

Kick 'N - Chicken Rotel

Kick 'N - Chicken Rotel 4 Chicken Breast 1 Can Rotel (green chilies & tomatos) 1 Onion chopped & diced Kick'N- Chicken seasoning (Weber) Pepper Jack Cheese Coat chicken breast with the seasoning and place in a slow cooker crock pot. Pour the Rotel on top of the chicken, following with the chopped onion. Cook on low for 6-8 hours. Remove from crock pot and top with Pepper Jack Cheese. This can be done in an oven as well. Bake at 350* for 45min or until done. This is a no fuss, taste good main dish.

ROASTED GARLIC MUSHROOMS

ROASTED GARLIC MUSHROOMS 16 even-sized open cup mushrooms, stalks cut level 3 tbsp olive or coconut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Who loves Ribs?

Who loves Ribs?? Me! 3 lbs pork back ribs 1 (8 ounce) jars honey 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon garlic powder 2 tablespoons Old Bay Seasoning 1/2 teaspoon onion powder 1/4 teaspoon celery salt 1/2 cup dark brown sugar 1/4 teaspoon fresh ground pepper 1 medium onion, grated or finely chopped 12 ounces barbecue sauce 1/4 cup white sugar Place all ingredients together in large roasting pan (i use bottom of turkey roaster). Cut ribs apart for easier serving. Mix together making sure to coat all ribs with this semi-dry paste. Spread ribs out evenly on bottom of pan. cover lightly with foil. Bake at 375 degrees for approximately 1 hour. Turning or stirring occasionally. You can use broiler for these ribs, just watch more closely, and adjust cooking time. These ribs are also great finished on the grill for a few minutes on each side

Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy 1 pound lean ground beef (sirloin) 1 (10-ounce) can cream of mushroom soup, divided 1/2 cup Italian bread crumbs 1 egg, lightly beaten 1/4 cup chopped onions 1/2 teaspoon salt 1 teaspoon pepper 1/2 teaspoon minced garlic 1 tablespoon olive oil 2 tablespoons butter 1 (8-ounce) package sliced fresh mushrooms 2 cups low-sodium beef broth 1 (1.2-ounce) packet McCormick (or any brand) brown gravy mix In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, minced garlic, and seasonings. Mix thoroughly and shape into 4 oval patties. If you find that your patties are too lose and wet you can add a little more breadcrumbs ...but not too much. Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. Add remaining butter and saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup. You can add up to a 1/4 more broth for thinner gravy. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.

Pull Apart Bacon Bread

Pull Apart Bacon Bread 1 lb bacon 3/4 cup chopped onion 3 (16 1/3 ounce) cans buttermilk biscuits 1/2 cup shredded cheddar cheese 1 teaspoon vegetable oil 3/4 cup chopped green pepper 1/2 cup margarine Cook bacon until crisp. Drain and crumble. Place oil in skillet and sauté onions and peppers until tender. Cut each biscuit into fourths and place in bowl. Mix in peppers, onions, bacon, cheese and margarine. Put into 10 inch tube pan (sprayed). Bake at 350°F for 30 minutes. Remove from pan immediately.

Creamy Crock-pot Chicken and Broccoli Over Rice

Creamy Crock-pot Chicken and Broccoli Over Rice 3-4 boneless chicken breasts 1 10 oz can cream of chicken soup 1 10 oz can cheddar soup 1 14 oz can chicken broth ½ teaspoon salt ¼ teaspoon garlic salt seasoning 1 cup sour cream 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes) 1 cup shredded cheddar cheese Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. Serve over steamed rice and sprinkle with cheese. 4-6 servings.

Gooey Butter Cookies

Gooey Butter Cookies 8 ounces cream cheese, softened 1/2 cup butter, softened 1 egg 1/2 teaspoon vanilla 1 (18 1/2 ounce) box white cake mix or yellow cake mix confectioners sugar Cream together cream cheese and butter. Add egg and vanilla, and cake mix and mix well. Refrigerate for at least 1 hour or until cookie dough is firm. Roll in 1 inch balls, then roll in confectioner's sugar. Preheat oven to 350 degrees F. Bake cookies on an ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch. Wait a minute or two before removing cookies to cooling racks. Dust with confectioners sugar.

Taco Casserole

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

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 into 3 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.

Crunchy Baked Chicken

Crunchy Baked Chicken Cut up chicken, I use 2 kgs (4.4 lbs) of boneless skinless chicken breasts cut in half. Recipe can be adapted to suit your choice of pieces and halved easily to make less. 1 box Panko Bread Crumbs 1/4 cup olive oil 1 tsp salt 2 tsps. paprika 2 tsps. celery salt 1/2 tsp pepper 1/4 tsp garlic salt 2 tsps. basil 2 tsps. oregano Wash chicken and pierce it with a knife. 1/4 - 1/2 inch slits work perfectly. Marinate it in milk (buttermilk or regular) for at least 1/2 hour. Shake milk off and coat with above mixture. I do it in batches to keep the breadcrumb mixture dry so it sticks better. I also use my knuckles to press the breadcrumbs into the chicken firmly. Bake at 375 for 40 minutes. This recipe can be altered to your taste - add or subtract the spices and herbs to your liking. It's really good cold the next day and makes a great picnic addition as long as it's kept cold until eaten.

SLOW COOKER BLACK EYED PEAS

SLOW COOKER BLACK EYED PEAS 1 1/2 lb dried black eyed peas, rinsed and soaked overnight 4 cups water 8 oz smoked lean ham steak 1 medium onion 2 cloves garlic minced 3 oz can green chilies 1 1/2 tsp chili powder 1 1/2 tsp pepper 1 tsp cumin Soak beans overnight in a large bowl with 6-8 cups of water. Drain the next morning Add beans to the slow cooker Add in water, ham, onion, green chilies, garlic, chili powder, pepper and cumin Stir gently to combine Cook on high for 6 hours and check seasoning Add in additional salt and other seasonings as necessary, keep cooking until ready to serve

Cinnamon Bread

Cinnamon Bread 2 cups all-purpose flour 1 cup white sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1 cup buttermilk 1/4 cup vegetable oil 2 eggs 2 teaspoons vanilla extract 2 tablespoons white sugar 1 teaspoon ground cinnamon 2 teaspoons margarine Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Creamy POTATO Bake

Creamy POTATO Bake Approximately 3# (1-1/2 kg) potatoes Brushed, peeled and thinly sliced) 3 cloves garlic thinly sliced 1 tbsp fresh thyme leaves 1 cup milk 1-1/4 cup (300 ml) thin cream 6 tablespoons (30 g) butter melted 2 tbsp finely grated Parmesan 2 onions halved, thinly sliced Preheat oven to 180 °C or 160 °C fan. Lightly grease a 7-cup ovenproof dish. Layer 1/3 of potatoes over base. Top with half the onion, garlic and thyme. Season with salt and pepper. Pour over 1/3 of combined milk and cream. Repeat layers. Finish with remaining potato and pour remaining milk and cream over. Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 minutes. Uncover and brush top with melted butter. Cook a further 45 minutes until tender and golden brown. Sprinkle with Parmesan for last 15 minutess of cooking.

Applesauce Cake

Applesauce Cake Cake Ingredients: 2 cups all-purpose flour 2 cups sugar 1 1/2 cups applesauce 1/2 cup Butter, softened 2 Eggs 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground allspice 3/4 cup golden raisins or raisins 1/2 cup chopped pecans Frosting: 1/3 cup Butter 3 cups powdered sugar 1 1/2 teaspoons vanilla 2 to 3 tablespoons milk 1/4 cup chopped pecans optional Combine all cake ingredients except raisins and pecans in bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Stir in raisins and 1/2 cup pecans. Pour into a greased 9x13 baking pan. Bake at 350 for 35-40 minutes. Frosting Melt 1/3 cup butter in a saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 4-6 minutes or until butter just starts to turn golden. Remove from heat. Cool completely. Combine browned butter, confectioners sugar and 1 1/2 teaspoons vanilla in bowl. Beat at medium speed, gradually adding milk beat until frosting is smooth and spreadable. Frost cooled cake. Sprinkle with 1/4 cup pecans if you like.

Blueberry Cream Cheese Rolls

Blueberry Cream Cheese Rolls 1 8oz. pkg. Crescent rolls 1 8oz. pkg. cream cheese (room temp) 1/2 C. sugar 1 tsp. vanilla 1/2 C. fresh or frozen blueberries Preheat oven to 350 degrees. Cream together cream cheese, sugar and vanilla, stir in the blueberries to combine. Roll the crescent dough out flat and pinch together the seams. Spoon the cream cheese mixture onto the crescent dough and spread out evenly. From the long side of the dough, roll the dough. Using a serrated knife, slice into 2" pieces and lay flat onto a lightly greased cookie sheet. Bake for 15-20 minutes or until golden brown. Let cool for 10 minutes.

Parmesan Meatloaf

Parmesan Meatloaf (Low Carb) 2lbs Ground Beef 1/2 cup Parmesan Cheese 1/4 cup Dijon Mustard 1/2 cup Ketchup 2 tbs Majoram 1 tbs dried basil 1 tbs dried parsley 1 tbs oregano 1 tbs thyme 1 teaspoon salt 2 teaspoon pepper 1/2 cup mozzarella cheese 4 cloves garlic, chopped 1/4 cup green bell pepper 1 small onion, very finely chopped 1/2 cup spaghetti sauce of your choice 1 tbs olive oil 1 large egg, beaten (optional) In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl. Put mixed beef, into a sprayed loaf pan. Top the meatloaf with pasta sauce and mozzarella cheese. Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Pomegranate-Orange Fizz

Pomegranate-Orange Fizz 1 bottle champagne 3 oz. triple sec 1/4 c. orange juice 1/4 c. pomegranate juice 3 Tbsp. pomegranate seeds Divide ingredients evenly among 3 champagne glasses. Garnish with orange peel.

Cranberry Orange Mimosas

Cranberry Orange Mimosas 1 bottle champagne 1 c. orange juice 1/2 c. cranberry juice 1/4 c. Triple Sec fresh cranberries For an individual drink: 3/4 c. champagne 1/4 c. orange juice 2 Tbsp. cranberry juice 1 Tbsp. Triple Sec fresh cranberries Combine all ingredients; divide equally among champagne glasses.

Easy Guacamole Dip

Easy Guacamole Dip 2 c. avocado cubed (2 large or 3 medium avocados) 1/3 c. Hidden Valley® Cilantro Lime Ranch® Optional garnishes: 2 Tbsp. fresh cilantro 2 Tbsp. diced red onion 2 Tbsp. charred corn Mash avocado in a small mixing bowl. Stir in Hidden Valley® Cilantro Lime Ranch®. Enjoy as is or top with garnishes as desired. Serve with your favorite tortilla chips.

Honey Mustard Cocktail Meatballs

Honey Mustard Cocktail Meatballs Meatballs 1 lb. ground turkey 1 c. panko bread crumbs ¼ c. milk 1 extra large Phil's Fresh Egg slightly beaten ¼ c. chopped onion 1 tsp. salt ⅛ tsp. pepper Sauce 1 c. honey 1 c. dijon mustard 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/8 tsp. pepper sesame seeds for garnish green onion for garnish Prepare meatballs by soaking bread crumbs in milk; add ground turkey and remaining ingredients and mix thoroughly. Shape into 1 1/2 inch balls; place on a rimmed baking sheet. Bake at 350 degrees for 20 minutes or until cooked through. Meanwhile, in a large saucepan, combine ingredients for sauce and heat over medium heat. Add cooked meatballs to sauce and stir to coat. Garnish with sesame seeds and/or sliced green onion. Serve immediately or transfer to a slow cooker to keep warm. *This recipe can also be prepared in advance and re-heated.

Slow Cooker BBQ Green Beans

Slow Cooker BBQ Green Beans 4 (14.5 oz.) cans green beans, rinsed and drained 8 slices thickly-cut bacon, cooked and crumbled, 2 tablespoons drippings reserved 1/2 yellow onion, finely chopped 1/2 cup ketchup 1/3 cup brown sugar, packed 1/3 cup BBQ sauce 1/4 cup honey 1 tablespoon Worcestershire sauce 1/2 teaspoon red pepper flakes 1/4 teaspoon cayenne pepper Kosher salt and freshly ground pepper, to taste In a large bowl, combine ketchup, brown sugar, BBQ sauce, honey, Worcestershire sauce and cayenne until combined. Season with salt and pepper to taste. If using, heat 2 tablespoons reserved bacon drippings in a large pan or skillet over medium-high heat and sauté until softened and translucent. Season with salt, pepper and red pepper flakes, then remove from heat. Place green beans and onions (including remaining bacon grease) in a lightly greased slow cooker, then pour BBQ ketchup mixture over them. Mix everything together until incorporated, then top with crumbled bacon. Cover slow cooker and cook on high for 2-3 hours, or on low for 4-5 hours.

RITZ CRACKER CHICKEN

RITZ CRACKER CHICKEN 4 large chicken breasts 2 sleeves Ritz or Cheese-Its crackers crushed 1/2 teaspoon garlic powder 2 cups shredded cheddar cheese 1 teaspoon dried or fresh parsley 2 eggs beaten 1/2 cup milk CHEESE SAUCE 2 cups cheddar cheese 2 teaspoons cornstarch 1/2 cup evaporated milk Preheat oven to 400 degrees. Cut chicken breasts into 3 equal pieces. Crush crackers. Toss with cheddar cheese and garlic powder. Combine milk and beaten eggs in a separate small bowl. Dip the chicken into the egg mixture and then into the cheese & crackers. Repeat until all the chicken pieces are coated. Once coated, gently dip the chicken pieces into the egg mixture a second time and then into the crumbs again gently pressing the crumbs to adhere. Place on a baking sheet and sprinkle with parsley. Bake 25-30 minutes or until chicken reaches 165 degrees F. CHEESE SAUCE Toss cheddar cheese and cornstarch in a small bowl. Add evaporated milk and microwave 45 seconds. Stir and microwave in 30-second increments until thick and creamy (about 90 seconds total).

Crock Pot Spicy Boiled Peanut

Crock Pot Spicy Boiled Peanut 2 pounds green peanuts 3 jalapenos, sliced 1/2 cup kosher salt 2 tablespoons red pepper flakes 2 tablespoons Creole or cajun seasoning, I use Tony Chachere's 1 tablespoon garlic powder 10 cups water Place peanuts in a 6-quart crock pot. Add jalapenos, salt, red pepper flakes, cajun seasoning, and garlic powder. Pour in approximately 10 cups of water. Cover and cook on LOW for 22 to 24 hours. You may need to add a little more water before they are finished cooking. Drain and serve warm or cold.

Sweet Potato Straws

Sweet Potato Straws 2 medium sweet potatoes 1-2 tablespoons olive oil salt Preheat oven to 400 degrees. Peel the sweet potatoes and cut the ends off so they have a flat surface. Use a spiralizer to spiralize sweet potatoes into thin pieces. Toss sweet potatoes with olive oil and spread out on 2 baking sheets. Place in oven and stir about every 10 minutes. They should take about 30 minutes, but this can vary based on your oven and how thin your spiralizer cuts the potatoes. They can burn quickly so watch them carefully at the end. They will crisp up more as they cool. It may take a little trail and error to get them just how you want them. Season with salt immediately after removing from oven.

Chicken Cobbler

Chicken Cobbler 1/2 cup butter, divided 1 cup chopped celery 1 cup chopped carrots 1 cup chopped onion 1 (8-ounce) package sliced fresh mushrooms 1 cup frozen peas, thawed 2/3 cup all-purpose flour 4 cups reserved chicken broth 1/2 cup heavy whipping cream 4 cups reserved chopped cooked chicken 1 tablespoon minced fresh thyme 1 1/2 teaspoons salt 1 teaspoon ground black pepper 2 (7.5-ounce) bags complete buttermilk biscuit mix, Bisquick 2/3 cup shredded Parmesan cheese 2/3 cup shredded Cheddar Cheese 1 cup whole milk Chicken and Broth 1 (4 1/2 pound) chicken, giblets removed 2 stalks celery cut into large pieces 1 onion, quartered 1/4 cup chopped parsley 4 sprigs fresh thyme 2 bay leaves 1 tablespoon salt 1/2 teaspoon ground black pepper Make Chicken and Broth first. Combine chicken, celery, onion, parsley, thyme, bay leaves, salt, and pepper in a large pot. Add water to cover and bring to a boil. Reduce heat and simmer 45 minutes. Remove chicken and let cool. Discard skin and remove chicken, shredding it into bite-sized pieces. Strain broth and reserve 4 cups. Preheat oven to 400 degrees and spray a 13X9-inch baking dish with cooking spray. In a large skillet, melt 1/4 cup butter over medium-high heat. Add celery, carrots, onion, and mushrooms. Cook for 5 to 6 minutes, until vegetables are tender. Stir in peas. Set aside. Melt remaining 1/4 cup butter in a Dutch oven. Add flour and cook, stirring constantly, for 2 minutes. Gradually add chicken broth, whisking constantly to avoid lumps. Add cream and continue to cook for 3 to 4 minutes, whisking constantly. Add reserved chicken, celery/onion mixture, thyme, salt, and pepper. Check and make sure it is seasoned enough and add more salt if necessary. Pour into prepared dish. In a medium bowl, combine biscuit mix, cheeses, and milk. Stir just until combines. Take a spoon and drop large spoonfuls evenly over filling. Bake 18 to 23 minutes, or until biscuits are golden brown.

Ground Beef Casserole

Ground Beef Casserole 1 pound ground round 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained 1 (10-ounce) can Rotel tomatoes 1 (6-ounce) can tomato paste 1 teaspoon salt 1 teaspoon sugar 3/4 teaspoon Italian seasoning 1/4 teaspoon pepper 3 cups uncooked medium egg noodles 5 green onions, chopped 1 (8-ounce) container sour cream 1 (3-ounce) package cream cheese, softened 1 cup shredded Cheddar cheese 1 cup shredded Parmesan cheese 1 cup shredded mozzarella cheese Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink. Add both cans of tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Stir to mix and let simmer over low heat while you get the rest of the ingredients ready. Preheat oven to 350 degrees. Cook egg noodles according to package directions and drain well. In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese. Spoon noodle mixture into a greased 13X9-inch baking dish. Top with beef mixture. Sprinkle with cheeses. Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover.

Chicken and Asparagus Casserole

Chicken and Asparagus Casserole 1/2 pound fresh asparagus, I used 1 whole bunch from the store 1/4 cup butter 1 (8-ounce) package sliced fresh mushrooms 1/2 cup diced onion 1/4 cup all-purpose flour 3 cups chicken broth 1 (8-ounce) carton whipping cream 1/2 cup shredded Parmesan cheese, divided 1 teaspoon salt 1/2 teaspoon ground black pepper 2 handfuls baby spinach leaves 2 green onions, green parts only, sliced 2 1/2 cups chopped cooked chicken, I use all the meat I could get off of 1 rotisserie chicken 1 (8-ounce) package medium egg noodles, cooked Preheat oven to 350 degrees. Cut off tough ends from asparagus and discard. Cut asparagus into 2-inch pieces. Melt butter in a large skillet over medium heat and saute asparagus, onion, and mushrooms for 4 minutes. Whisk in flour until smooth. Cook for one minute, stirring constantly. Gradually add in broth and cream, whisking continuously. Cook for 6 to 8 minutes. Stir occasionally. Add 1/4 cup Parmesan cheese, salt, pepper, chicken, green onions, and spinach. Place cooked egg noodles in a large bowl and add chicken mixture. Stir to combine everything. Spoon into a greased 13X9-inch baking dish. Top with remaining 1/4 cup cheese and bake for 30 minutes.

Crock Pot Beef and Noodles

Crock Pot Beef and Noodles 1 (2-pound) beef chuck roast 1 envelope beefy onion soup mix from a 2.2 ounce box 1 can condensed cream of mushroom soup, undiluted 4 cloves garlic, minced 1 (14-ounce) can beef broth 4-6 cups water 2 (12-ounce) packages frozen egg noodles salt and pepper to taste parsley for garnish, optional Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth. Put lid on crockpot and cook 9 to 10 hours on LOW. Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles. I try to use as little water as possible because I don't want to water down the flavor. It's ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly. Cook for 1 hour. Check for seasoning and add salt and pepper to taste.

Stacked Tortilla Taco Pizzas

Stacked Tortilla Taco Pizzas 1 pound lean ground beef 1 (1-oz) packet taco seasoning 1 small onion, chopped 1 clove garlic, minced 1 (16-ounce) can refried beans 1 (8-ounce) package shredded Mexican cheese 9 8-inch flour tortillas cooking spray Toppings: shredded iceberg lettuce sliced black olives, salsa, sour cream, green onions Preheat oven to 400 degrees. Place ground beef and onion in a nonstick pan and cook over medium heat, breaking apart with a wooden spoon until no longer pink. Add garlic. Measure out 1 1/2 teaspoons taco seasoning and set aside. Add remaining taco seasoning and 1/4 cup water to ground beef. Stir well and cook until evenly mixed and thickened. Remove from heat. Spray both sides of tortillas with cooking spray. Place on baking sheets and bake 3 minutes. Flip over and bake another 3 minutes. Mix the 1 1/2 teaspoons taco seasoning into the refried beans. Mix in 1/3 cup shredded cheese. Divide ground beef mixture on 3 of the tortillas and spread evenly. Sprinkle about 2 tablespoons of cheese on top of each one and top with a second tortilla. Spread 1/3 of refried bean mixture on top of each tortilla that was just stacked. Top with remaining tortillas and sprinkle about 1/4 cup shredded cheese on top of each pizza. Place in oven and bake until cheese is melted, about 6-8 minutes. Place desired toppings on top and cut into wedges to serve.

Easy Oven Barbecued Pork Chops

Easy Oven Barbecued Pork Chops 4 thick cut bone-in pork chop salt and pepper 1 cup ketchup 1/2 cup chili sauce 1/4 cup packed light brown sugar 2 tablespoons honey 1 tablespoon Worcestershire sauce 1 tablespoon yellow mustard 1 teaspoon apple cider vinegar 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon celery salt, optional Preheat oven to 350 degrees and grease a 9x13-inch baking dish. Season pork chops with salt and pepper and place in baking dish. In a medium bowl, stir together remaining ingredients. Pour over pork chops. Cover with foil and bake 45 to 50 minutes. Uncover, flip pork chops over and spoon sauce on top. Bake another 10 minutes. Spoon sauce over top again and broil 2 to 5 minutes, or until sauce is bubbly and thickened.

Crunchy Honey Garlic Pork Chops

Crunchy Honey Garlic Pork Chops 2 tablespooons butter 2 garlic cloves, minced 1 cup honey 1/2 cup packed light brown sugar 1/2 cup soy sauce 1/2 teaspoon ground ginger 1/2 teaspoon cayenne pepper 6 boneless pork chops 2 eggs 1/4 cup water 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder Vegetable oil Melt butter over medium heat in a saucepan. Add garlic and cook 1 minutes. Add honey, brown sugar, soy sauce, ginger, and cayenne pepper. Simmer for 5 minutes. While sauce is simmering, preheat oven to 350 degrees. Combine eggs and water in a shallow dish and whisk well. Combine flour, salt, pepper, and garlic powder in another shallow dish. Coat each pork chop in flour, dip in egg mixture, and coat in flour a second time, making sure you get a really good coating Heat 1/2 inch of oil in a large pan until hot. Add pork chops and cook 5 to 6 minutes per side. Remove from pan and place in a 9x13-inch baking dish. Pour glaze over pork chops. Bake at 350 degrees for 20 to 25 minutes.

Ground Beef Casserole

Ground Beef Casserole 1 pound ground round 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained 1 (10-ounce) can Rotel tomatoes 1 (6-ounce) can tomato paste 1 teaspoon salt 1 teaspoon sugar 3/4 teaspoon Italian seasoning 1/4 teaspoon pepper 3 cups uncooked medium egg noodles 5 green onions, chopped 1 (8-ounce) container sour cream 1 (3-ounce) package cream cheese, softened 1 cup shredded Cheddar cheese 1 cup shredded Parmesan cheese 1 cup shredded mozzarella cheese Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink. Add both cans of tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Stir to mix and let simmer over low heat while you get the rest of the ingredients ready. Preheat oven to 350 degrees. Cook egg noodles according to package directions and drain well. In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese. Spoon noodle mixture into a greased 13X9-inch baking dish. Top with beef mixture. Sprinkle with cheeses. Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover. Bake for 35 minutes. Uncover and bake 5 more minutes.

Crockpot Ranch Chicken Taco's

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

Chicken Rice and Broccoli Casserole

Chicken Rice and Broccoli Casserole 3 large boneless chicken breast (I prefer dark meat so I subbed one for a couple of chicken thighs) 1 can cream of chicken soup 1 can cream of celery soup 1 C. milk 1 soup can chicken broth (I used the broth my chicken cooked in) 4 T. butter 2 C. shredded sharp cheddar cheese 1 med. size onion, chopped 1 large pkg. frozen broccoli, thawed 1 C. uncooked rice 1 sleeve ritz crackers 1 tsp. salt 1 tsp. papika 1 tsp. garlic powder 1 tsp. black pepper In a large pot boil the chicken until done, remove and let cool then shred. In a skillet, melt 2 T. butter and toss in the onions and broccoli and cook till tender. In a large mixing bowl combine the 2 soups, broth, milk, seasonings, cheese and rice. Add in the chicken and the broccoli/onion mixture. Place in a greased 9x13 casserole dish and cover with foil, bake at 375 degrees for 1 hour. Crush the ritx crackers and combine with 2 T. melted butter. Remove casserole from oven and top with cracker mixture. Return for an additional 10 minutes or until golden brown.

Pineapple Stuffing

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

Breakfast Lasagna

Breakfast Lasagna 1 lb. breakfast sausage 2 8oz. cans crescent rolls 4 eggs 1 large potato 1 green onion, sliced thin 1 C. shredded Colby jack cheese or more if you like 1 - 2 C. pkg. plus 1 - 1C. pkg. Country gravy mix (or you can make your own with 3 T. butter, 3 T flour and enough milk to thicken) Brown sausage in a skillet using a wooden spoon to break it apart. Remove sausage from pan and keep grease. Wash the potato and with skin on, thinly slice length wise. Fry the potatoes in the sausage grease until fork tender and lightly browned on each side. Place potatoes on a paper towel lined plate until ready to use. Using the same pan add 1 T. butter and crack all 4 eggs into the pan. Bust the yolks and cook till done. Remove and set aside. Make the gravy according to package directions, then add the cooked sausage to the gravy and combine well. This will be a thick mixture. Now to assemble...Using a 9x9 pan, press a layer (using 5 slices) of crescent roll dough into the pan. Top with 1/2 of the sausage gravy, then place 1/2 of the sliced potatoes, sprinkle with some of the green onion, sprinkle with some of the cheese and then place 1/2 of the fried eggs around. Repeat the process ending with the remaining crescent dough on top. Place in a 350 degree oven for 20 minutes, remove and top with remaining cheese and return to oven until cheese melts.

Potato Pancakes/Hash Brown Cakes

Potato Pancakes/Hash Brown Cakes 1 medium potato 1 egg 1/4 C. chopped red pepper 1/4 C. chopped onion 1/4 C. (maybe a tad more) self rising flour pinch of salt, pepper, dried parsley and garlic powder Veg. oil for frying Shred the potato into a bowl using a hand grater. Add in the pepper, onion, egg, seasonings and enough flour to combine well. Heat oil over medium high heat. Drop a big spoonful of the mixture into the oil and flatten out just a bit. Fry till golden brown and flip frying again till golden brown. You may need to reduce the heat to prevent from burning. I cook mine about 5 minutes per side. Remove to a paper towel lined plate. I serve ours with ketchup.

Skillet Ground Beef Stew

Skillet Ground Beef Stew 1 lb - lean ground beef 1/2 - teaspoon salt 1/2 - teaspoon pepper 2 - tablespoons all-purpose flour 1 1/2 - cups fresh mushrooms, sliced 1 - zucchini squash, cut into 1 inch pieces 1 1/2- cups beef-flavored broth 2 - teaspoons worcestershire sauce 1/3 - cup heavy whipping cream 2 - teaspoons Dijon mustard 3 - medium unpeeled Yukon gold, russet or red potatoes, cut into 1/2-inch cubes 2 - medium carrots, cut into small pieces (about 1 cup) 2 - tablespoons chopped fresh parsley In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt, pepper and flour. Add mushrooms; cook 3 minutes, stirring occasionally. In small bowl, mix broth, Worcestershire sauce, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes, carrots and zucchini. Reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened. If the sauce is too thin at the end of the cooking process, increase the heat to medium-high and cook uncovered another few minutes until the liquid reduces and is slightly thickened. Sprinkle with parsley. Eat plain or serve over brown rice.

Iron Skillet Pizza

Iron Skillet Pizza 1 - 14 oz jar pizza sauce 8 - 12 0z bag shredded mozzarella cheese Pizza Toppings of your choice 1 - Recipe Pizza Dough Large Iron Skillet (My skillet is 11 inches) Pizza Dough Recipe: 1 1/2 -cups warm water 1 - package dry yeast 1 - tsp salt 3 - cups all purpose flour 3 - tablespoons melted shortening 1 - teaspoon sugar Dissolve yeast in warm water with salt and sugar. Add 2 cups of flour.. beat well. Add melted Crisco. Mix well add another cup of flour and knead on a well floured surface. Place the dough in a oiled bowl and let rest for 30 minutes. Divide dough and place in two well greased iron skillets. Add sauce and any pizza toppings of your choice and top with cheese. Put in hot oven (450 degrees) and bake until brown. Cooks Note: The pizza dough recipe makes enough dough for two skillet pizza's. If you only want to make one, divide the dough equally in half and wrap one half in plastic wrap and then place in a large zip lock bag. Place in the freezer to use at another time. Place remaining half in a well oiled skillet.

RAMEN NOODLES & SAUSAGE

RAMEN NOODLES & SAUSAGE 3 small red potatoes diced 1 large onion diced 1 large green pepper diced 1 large red pepper diced 3 chicken sausage links such as Aidells sliced in 1/2 inch slices 1-2 packages Ramen noodles Olive oil and sesame oil Place small saucepan of water on stove to boil. Pour 1 1/2 tablespoons olive oil in wok and heat until smoking on medium high. Add potatoes and cook for 15 minutes stirring frequently and adjusting heat if necessary. Add the onions and cook for another 5-7 minutes stirring frequently and adjusting heat if necessary. Add the peppers and cook for another 5 minutes stirring halfway through. Add the sausage and cook for another 5 minutes. Add the Ramen noodles and cook for 3 minutes. Drain, spritz with a little olive oil and add seasoning packet. You can either add the Ramen noodles to the wok and mix everything up or if you want a neater appearance you can place the sausage & peppers on top of the Ramen noodles. NOTES Do NOT overcook the Ramen Noodles. They will get sticky and gummy. I only use a 1/2 packet of the Ramen seasoning per each packet of noodles because it is very salty.

No Fail Pizza Crust

No Fail Pizza Crust 2 1/2 - cups all purpose flour 1 - teaspoon salt 1 - cup warm water 1 - tablespoon baking powder 4 - tablespoons butter, softened 1 - 1/4 oz packet yeast (2 1/4 teaspoons) Dissolve the yeast in warm water and set aside. Mix the flour, salt and baking powder together. Add the softened butter and cut into the flour mixture using a pastry blender or fork. Add the yeast mixture and stir together to combine. Knead the dough on a lightly floured surface until well blended. Place the pizza dough into a oiled bowl and turn the dough to coat. Let rest for about 20 minutes. Cover the bowl with dish towel or plastic wrap while the dough rests. Preheat the oven to 400 degrees. Spray your pizza pan with non stick baking spray or brush with olive oil. You can also use a pizza stone. Press the pizza dough into the pan. Pre bake the pizza crust for about 10 minutes. Remove from the oven and spread with pizza sauce and add all your favorite toppings. Place the pizza in the oven and bake until the crust is golden browned and the cheese is melted about 10-15 minutes. Recipe yields: One 15 inch Pizza Crust

CHICKEN CACCIATORE

CHICKEN CACCIATORE 4 boneless skinless chicken breasts 1 large egg beaten 2/3 cup all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 tablespoons vegetable oil 1 tablespoon olive oil 1 onion chopped 1 green bell pepper chopped 1 yellow or red bell pepper chopped 4 cloves garlic minced 1 tablespoon dried parsley 1 teaspoon dried basil 1 can (14.5 ounce) fire roasted diced tomatoes 1/2 cup dry red wine 1/2 cup marinara or tomato sauce 2 tablespoons butter 8 ounces cremini or white buttons mushrooms quartered Combine flour, salt and pepper in large seal-able plastic bag. Dunk the chicken in the beaten egg. Then toss it in the flour and shake to coat. Heat 2 tablespoons vegetable oil in dutch oven or heavy ovenproof skillet over medium heat. Add chicken and brown on both sides. Once browned move to plate and set aside. Add olive oil to same pan over medium heat. Add onion and bell peppers; cook for 2-3 minutes. Add garlic, parsley and basil. Cook for additional 1 minute; stirring continuously. Return chicken to pan. Add fire roasted tomatoes, red wine and marinara. Cover pan and place in 325 degree oven for 70 minutes. If cooking on the stove top cover and simmer for 25-30 minutes. Meanwhile add butter to skillet over medium heat. Cook mushrooms until golden brown and add to the pot about 10-15 minutes before the dish is scheduled to be done.

SEAFOOD PASTA SALAD

SEAFOOD PASTA SALAD 1 pound dry pasta twists 1 teaspoon Old Bay Seasoning 3 tablespoons red wine vinegar 1 teaspoon sugar 1 cup mayonnaise 2 stalks celery chopped 1/2 cup chopped onion 1 pound imitation crab meat chunks sliced lengthwise 2 tablespoons parsley for garnish Cook pasta twists in salted boiling water until al dente, approximately 10 minutes. Drain well and rinse with cold water. In a large bowl combine Old Bay, red wine vinegar, sugar and mayonnaise. Fold in celery, onion, pasta and imitation crab meat. Mix well. Chill several hours. Garnish with parsley before serving.

Easy Blueberry Muffin Cobbler

Easy Blueberry Muffin Cobbler Filling: 3 - cups fresh blueberries 3/4 - cup sugar 2 - tablespoons cornstarch 1 - lemon, juiced 1 - teaspoon lemon zest 1 - teaspoon vanilla extract Topping: 2 - packages Blueberry Cheesecake Muffin Mix 1 - cup milk 1 - teaspoon sugar Preheat oven to 375 degrees. In a large bowl add the blueberries, sugar, cornstarch, lemon juice, lemon zest and vanilla extract. Toss the mixture to coat and set aside. Lightly grease a 2 quart baking dish with non stick baking spray. Add the blueberry mixture to the baking dish. In a separate medium size bowl, stir together the muffin mixes and milk just until blended. Pour muffin mix evenly over berries and spread the batter to the very edge. Sprinkle a teaspoon of sugar over the top of the batter before baking. Bake cobbler for 30 - 35 minutes or until a toothpick inserted comes out clean and the cobbler is bubbly around the edges. Cool and serve with a scoop of vanilla ice cream or a dollop of whipped cream. Cook's Note: If the top begins to brown too quickly cover with a piece of aluminum foil that has been spray with baking spray and continue baking.

Frozen Peanut Butter Cookie Sandwiches

Frozen Peanut Butter Cookie Sandwiches 2 full sheets chocolate graham crackers 1 tbps plus 1 tsp creamy or chunky peanut butter 2 heaping tbsp whipped topping In a small bowl mix whipped topping with the peanut butter. Break each cracker in half to make 4 squares. Spread the mixture over one cracker and place the other half on top gently. Some may squeeze out but not a big deal. It freezes up nicely. Wrap each sandwich in plastic wrap, freeze for a few hours until firm.

Quick Blackberry Cobbler

Quick Blackberry Cobbler 1 - cup self rising flour (see note below) 1 - cup sugar 1 - cup milk 1 - stick butter (1/2 cup) 2 - cups fresh blackberries 2 - 3 tablespoons additional sugar (optional) Preheat oven to 350 degrees. Add butter to a 8x9 inch baking pan and place in the oven so the butter can melt. While the butter is melting, mix flour, sugar and milk together. Batter will be a bit lumpy. Remove pan from the oven and pour the batter over the melted butter. Top with blackberries and sprinkle with additional sugar if you like about a couple tablespoons. Do not stir. Cook for 30-40 minutes or until brown on top and the cobbler pulls away from the sides of the pan. Let cool a bit and serve with fresh whipping cream or vanilla ice cream. Cook's Note: If using frozen blackberries make sure to drain any liquid off the berries before adding. If you do not have Self Rising Flour you can make your own by using all purpose flour. You will have to add baking powder and salt. For each cup of all purpose flour add 2 teaspoons baking powder and 1/2 teaspoon salt.

CHILES RELLENOS CASSEROLE

CHILES RELLENOS CASSEROLE 1/2 lb ground beef 1 cup chopped onions 2 teaspoons ground cumin 2 teaspoons oregano 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1 16 oz can refried beans 2 4.5 oz cans chopped green chiles 1 cup shredded Colby-jack cheese 1 cup whole corn 1/3 cup all-purpose flour 1/4 teaspoon salt 1 1/2 cups milk 1/2 teaspoon hot sauce 4 large eggs red onion and cilantro slices for garnish Preheat oven to 350. Cook ground beef in a skillet over medium high heat until brown. Add onions and cook until onions are soft, another 5 minutes. Remove skillet from the heat and add cumin, oregano, garlic, salt, pepper and refried beans. Stir well. Arrange half of green chiles in a 11 x 7 inch baking dish. Top with 1/2 cheese. Spoon mounds of ground beef mixture onto cheese. Leave a 1/2 inch border along the edge of the dish. Top with the corn. Arrange remaining green chiles over corn, top with remaining cheese. Combine flour and salt in a medium bowl. Gradually add milk, hot sauce and eggs. Stir with a whisk until blended. Pour over casserole. Bake casserole for 1 hour and 15 minutes, or until set. Let stand 5 minutes before serving. Garnish with onion slices and cilantro.

Magic Peach Cobbler

Magic Peach Cobbler 3 - cups canned sliced peaches in juice, drained 1/2 - cup butter, softened 3/4 - cup sugar 1 - teaspoon vanilla extract 1/2 - cup milk 1 - cup all purpose flour 1/8 - teaspoon salt 1 - teaspoon baking powder 1/3 - cup sugar 1/2 - teaspoon cinnamon 1 - tablespoon cornstarch 1/4 - cup boiling water Preheat oven to 375 degrees. Spray a 8x8 inch baking pan with non stick spray. Drain the sliced peaches and arrange them in the bottom of the baking pan. In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well. Add the milk, flour, salt and baking powder to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth. In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter. Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is where the magic happens and what makes the crispy topping. Bake at 375 for 40-45 minutes. Cool slightly before serving. Note: Fresh peaches can be substituted for canned peaches. About 4 peaches is equal to 3 cups.

Sweet and Sour Chicken Casserole

Sweet and Sour Chicken Casserole 2 tbsp olive oil 1 large onion, chopped into large pieces 2 1/2 to 3 pounds of chicken thighs and drumsticks 3/4 tsp kosher or sea salt 1/2 tsp ground black pepper 2 medium-sized carrots 1 large sweet red pepper cut into chunks 20 ounce can pineapple chunks in juice 4 cloves of garlic 4 to 5 small white potatoes cut up juice of 1/2 fresh orange 1 small can tomato sauce or diced tomatoes 1/4 cup chicken stock or water more water or stock if neeed a handful of black olives, optional 2 tbsp fresh parsley for garnish Saute onion and garlic with olive oil. After 2-3 minutes, add the meat that you previously seasoned with salt, pepper. When the meat gets golden color, add finely chopped carrots, peppers and potatoes and add chicken stock. Simmer until tender, about 10 minutes. If using sausage, add now. When the water has evaporated, add pineapple with juice, tomato sauce, orange juice, olives if using. Stir and cook another 10 minutes and sauce thickens a bit. Juices will run clear. Chicken should be cooked completely. Add parsley to garnish.

Coconut Cream Pie Bars

Coconut Cream Pie Bars FOR THE CRUST: 1 3/4 cup all-purpose flour 1/2 tsp. salt 1/2 cup vegetable oil 2 tbsp. water FOR THE FILLING: 1/2 cup sugar 1/4 cup corn starch 2 cups half and half 4 egg yolks 3 tbsp. butter 1 cup sweetened flaked coconut 1 1/2 tsp. coconut extract FOR THE TOPPING: 2 cups heavy whipping cream 1/3 cup sugar 1 1/2 tsp. vanilla extract sweetened coconut, toasted Preheat oven to 400F degrees Combine crust ingredients and spread into a 9x13 baking dish (note: for more detailed directions on making this crust, click HERE). Poke dough all over with a fork. This keeps the dough from puffing up too much while baking. Bake at 400F degrees for about 10-15 minutes. Crust should be a light golden brown and not "doughy". Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. Do not leave your pot. Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened.Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well. Then spread pudding mixture over crust. Cover with plastic wrap. Then pop it in your fridge to cool for about an hour. Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks.Then spread whipped cream over coconut pudding layer. Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool. Sprinkle bars with toasted coconut then slice, serve and enjoy.

Five Chip Cookies

Five Chip Cookies 1 - cup butter, softened 1 - cup peanut butter 1 - cup sugar 2/3 - cup packed brown sugar 2 - eggs 1 - teaspoon vanilla extract 2 - cups all-purpose flour 1 - cup old-fashioned oats 2 - teaspoons baking soda 1/2 - teaspoon salt 2/3 - cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, white chocolate and butterscotch chips In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9- 10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4-1/2 dozen.

Mud Hen Bars

Mud Hen Bars 1/2 - cup butter, room temperature 1 - cup granulated sugar 3 - eggs 1-1/2 - cups all-purpose flour 1 - teaspoon baking powder 1/4 - teaspoon salt 1/2 - cup semi-sweet chocolate chips 1 - cup marshmallows 1 - cup brown sugar Preheat oven to 350 degrees. Beat together the granulated sugar and butter until creamy. Beat in 1 whole egg and 2 egg yolks (put aside the whites for later). In a separate bowl, mix together the flour, salt and baking powder. Add to the butter mixture and mix well. Spread into 9x13" pan. Sprinkle with marshmallows and chocolate chips. Beat egg whites until stiff peaks form. Fold in the brown sugar. Spread the meringue mixture over the marshmallows and chocolate chips. Bake in a preheated 350 degree oven for about 30 minutes or until bars are a deep golden brown and the crust is cooked through. You may have to cook them a bit longer than 30 minutes to get the bottom crust completely cooked through. Cool in pan and cut. If the meringues starts to browns to quickly cover lightly with a piece of foil sprayed with baking spray. Cooks Note: I had a bit of difficulty getting the bottom crust to cook all they way through. Next time I might cook the bottom crust just a bit before adding the marshmallow and chocolate chips. I know they are suppose to be gooey a bit, but the meringue tends to brown quicker than the cookie part.

Pineapple Margaritas

Pineapple Margaritas 2 oz. tequila 2 oz. pineapple juice 1/2 - 1 oz. simple syrup according to taste juice of 1 lime Use a lime wedge to wet the rim of a margarita glass; dip rim in coarse salt. Fill glass with crushed ice. Combine all ingredients in a cocktail shaker. Pour over crushed ice; garnish with lime wedge.

CREAMSICLE JELLO SHOTS

CREAMSICLE JELLO SHOTS 1 3 ounce package orange flavored gelatin 1 cup vanilla flavored vodka 3 tablespoons whipped cream Pour 1 cup boiling water onto orange flavored gelatin. Let gelatin dissolve completely. Add vanilla vodka and stir. Pour into an 8"x8" pan. Refrigerate for minimum of 4 hours. Cut into 12 (or more) squares. Top the squares with the whipped cream immediately before serving.

Marshmallow Frosted Brownies

Marshmallow Frosted Brownies aka Mississippi Mud Brownies 1 - boxed fudge brownie mix (family size 13 x 9 inch) prepared according to package directions for cake like brownies 1 - 10 oz bag miniature marshmallows 1 - recipe homemade chocolate frosting (recipe below) Chocolate Fudge Icing: 1/2 - cup butter 4 - tablespoons unsweetened cocoa powder 3 - tablespoons milk 3 - tablespoons water 3 1/2 cups confectioners' sugar 1 - teaspoon vanilla extract Make the brownie mix according to package directions for CAKE LIKE brownies. Bake according to package directions. When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes until marshmallows are nice and puffy. Cool brownies and top with hot chocolate icing (recipe below). In a medium size sauce pan, bring 1/2 cup butter, 4 tablespoons cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar, and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool before cutting.

Hurry Up Chicken Pot Pie

Hurry Up Chicken Pot Pie 2 cups chopped cooked chicken breast 1 - 2 hard-boiled eggs, sliced (optional) 1/2 cup thinly sliced carrots 1 - med/large potato diced and cooked 1/2 cup frozen green peas 1 (10 3/4-ounce) can cream of chicken soup 1 cup chicken broth Salt and Pepper to taste 1 1/2 Cups Biscuit Baking Mix (Pioneer, Bisquick or Jiffy) 1 cup milk 1/2 - Stick Melted Butter Preheat oven to 350 degrees. In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Stewed Chicken & Dumplings

Stewed Chicken & Dumplings 2 - onions, quartered 3 - stalks celery, cut in 1 - inch pieces 1 - tablespoon butter 1 - roasting chicken, rinsed 3 - cups low sodium chicken broth 1/2 - lb baby carrots or regular carrots, peeled and cut into one inch pieces 1 - bay leaf salt and pepper 3 - tablespoons flour 1/3 - cup cold water Dumplings: 2 - cups biscuit baking mix 2/3 - cup milk Preheat oven to 300 degrees. In a large dutch oven, brown the onions and celery in butter over medium heat. Add the chicken and brown on all sides, turn breast side down last. Add carrots, bay leaf, one cup chicken broth, salt and pepper; Cover dutch oven and bake at 300 degrees for 2 hours. stirring occasionally. Remove from the oven and cool slightly. Remove chicken and bay leaf from pan. Let the chicken cool before pulling the meat from the bone. Return meat to dutch oven and add the remaining 2 cups of chicken broth. Place dutch oven on top of the stove over medium high heat to bring the stew to a boil. Add flour and water together into a small bowl and mix well. Add the flour mixture to the gravy mixing well. Lower the temperature to medium - low and prepare the dumplings. Combine dumpling ingredients in a medium bowl. Mix until it forms a dough. Turn dough out on the counter or large cutting board that has been dusted with additional baking mix. Knead additional baking mix into the dough and knead until the dough is no longer sticky.Roll dough out to about 1/4 inch thick into a rectangle (9x13 inches). Using a pizza cutter or sharp knife cut the dumplings into squares. Drop the dumplings a couple pieces at a time into the bubbling stew. Cook the dumplings for an additional 2o minutes. Stirring occasionally and pressing down the dumplings with a spoon into the stew. Keep pot covered while dumplings cook.

Easy Rotisserie Chicken Tacos

Easy Rotisserie Chicken Tacos 2 - 3 cups chopped Rotisserie Chicken 1 - packet Ortega chicken taco seasoning mix 1/2 - low sodium chicken broth or water 1/2 - cup Picante sauce Add chicken to a disposable aluminum pan or a large gallon zip lock bag. In a small bowl mix together the taco seasoning, water or broth and picante sauce, then pour over the chicken. Label and date the bag or wrap the disposable pan with aluminum foil and add the plastic lid. Add cooking or warming instructions and freeze up to 3 months. Cooking Instructions: When you are ready to fix this meal. Remove from freezer and thaw. Add the seasoned chicken to a large skillet, bring mixture to a boil, reduce heat and simmer on low until heated through. Serve meat mixture in cooked taco shells or flour tortillas with your favorite taco toppings.

Chicken Bacon Pasta Casserole

Chicken Bacon Pasta Casserole 10 - ounces dry Rotini pasta, cooked al dente 6 - slices of bacon, cooked and crumbled 2 - cups rotisserie chicken, cubed 1 1/2 - cups steamed broccoli florets, optional pepper to taste 1/4 - teaspoon garlic powder 1 - 10 ounce cans cream of chicken and herb soup 1 - 10 ounce can of cream of chicken soup 1/2 - cup low sodium chicken broth 1 - 5 ounce can of evaporated milk 1 - cup Monterrey jack cheese, separated 1 - cup pepper jack cheese, separated Bring a large pot of salted water to a rolling boil. Add the spiral pasta and cook until al dente. Drain the pasta in a colander, rinse with cold water and add the pasta back to the pot. In a large skillet over medium heat, cook the bacon until crispy. Drain and set aside. Drain all but one tablespoon of the bacon grease from the skillet. Add the cubed rotisserie chicken to the skillet and saute the chicken over medium heat in the bacon grease for about 5 minutes. Add the pepper and garlic powder. Add the cream of chicken soup, chicken broth, evaporated milk, and 1/2 each of the cheeses to the pasta. Stir to mix well. Add the steamed broccoli if using. Spay a 8 x 8 inch disposable aluminum pan with non stick baking spray. Pour the pasta mixture into the baking pan and add the crumbled bacon and top with the remaining cheeses. Cover the disposable pan with foil and add the plastic pan cover. Add cooking or warming instructions and freeze up to 3 months. Cooking Instructions: Remove from freezer and thaw casserole completely. Preheat oven to 350 degrees. Bake casserole covered with foil that has been sprayed with non stick spray for 25 - 30 minutes. Remove foil and bake and additional 8-10 minutes.

Pork Chops Ol'e

Pork Chops Ol'e 6 - pork chops, 1/2 inch thick 1 - tablespoon olive oil pinto bean or Tony Chacheres Creole seasoning pepper to taste 1 - cup long grain rice, uncooked 2 - cups low sodium chicken or vegetable broth 1/2 cup (4 oz) tomato sauce 2 - tablespoons taco seasoning (1/2 packet) 1 - green bell pepper or anaheim pepper, sliced 1/2 of a small-med onion, sliced In a large skillet brown pork chops in oil; sprinkled with Fiesta or Tony Chacheres seasoning, and pepper. Remove from skillet and set aside. In a 13 x 9 inch baking pan, combine rice, chicken broth, tomato sauce, and taco seasoning; mix well. Arrange pork chops over rice; top with green pepper and onion slices. Cover with aluminium foil and bake in a 350 degree oven for 1 - 1 1/2 hours or until pork chops are fully cooked, and the liquid is absorbed and rice is done.

Banana Split Twinkie Cake

Banana Split Twinkie Cake 1 - box Twinkies (10 count) 1 - (3 oz) box instant strawberry creme pudding mix 1 1/2 - cups milk 1 - 8 oz container whipped topping, separated 1 - 8 oz can crushed pineapple, drained 1 - banana, sliced 1/4 - cup Fisher nut topping or toasted pecans 10 -12 maraschino cherries or strawberries slices Line a 8 x 8 inch baking pan with 9 Twinkies. Line the pan with 5 Twinkies on one sade and the remaining 4 on the other (see photo below). In a large bowl, mix together one package of pudding with 1 1/2 cups cold milk until combined (I used a wire whisk). Fold in 1/2 cup whipped topping and blend. Spread the strawberry pudding mixture evenly over the Twinkies to cover. Add banana slices and spread crushed pineapple over bananas. Top with remaining whipped topping and spread evenly. Add maraschino cherries (drain on a paper towel to remove juices) and nuts for garnish. Chill for at least 2 hours before serving. Note: This recipe can easily be doubled to make a 9 x 13 inch pan.

Strawberry No Bake Cheesecake

Strawberry No Bake Cheesecake Crust 6 honey graham crackers (2‑squares each), crushed to fine crumbs 2 Tbsp butter, melted, and mixed with 1 Tbsp honey Filling 1 box - (3 oz) strawberry flavor gelatin 2⁄3 cup boiling water 1 tub - (16 oz) low fat or regular cottage cheese 2 - bricks (8 oz each) cream cheese, softened 2 - Tbsp sugar 2 - tsp strawberry extract or 1 tsp vanilla extract Topping 1 pt - (about 12 oz) fresh strawberries 2 - Tbsp strawberry jelly, melted Garnish: mint leaves Coat an 8 x 3-in. spring form pan with nonstick spray. Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer. Dissolve gelatin in boiling water in a 1-cup measure. Puree cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set. Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of spring form pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves. Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving. * This recipe can be easily adapted to a low cal recipe by substituting with all low fat or fat free ingredients.

Strawberry Soda Pop Cake

Strawberry Soda Pop Cake 1 - package strawberry cake mix (any brand) 1 1/3 - cups strawberry soda (substituted for the amount of water on the cake mix) 3 - eggs 1/3 - canola oil 2 - 8 oz containers regular or strawberry whipped topping or 1 recipe strawberry cool whip frosting 1 - 16 oz container fresh sliced fresh strawberries Preheat oven to 350 degrees. Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour batter into two 8 inch round cake pans that have been greased and floured. Bake cake for 15 - 17 minutes or until a toothpick inserted comes out clean and the cake springs back when touched. Remove from oven and let the cakes cool in pans for 15 - 20 minutes before removing. Then remove to a wire rack to completely cool. Frost first layer with cool whip or cool whip frosting (recipe below) and arrange sliced strawberries on top. Add the second cake layer and frost top and sides with more cool whip and top with more sliced strawberries. Save one whole strawberry for the middle of the cake. Gently slice and fan the whole strawberry, Place on top in the middle of the cake. Cook's Notes: Measurements vary depending on what brand of cake mix you use. Follow the directions on the back of the box substituting strawberry soda for the amount of water listed. If you want you can make a strawberry cool whip frosting in place of regular or strawberry cool whip. Follow the directions below. This is optional if you are watching your weight just frost the cake with Light Cool Whip. Strawberry Cool Whip Frosting: 1 - 4 - ounce box instant strawberry pudding mix, dry 1/4 - cup powdered sugar, sifted 1 - cup milk 1 - 8 oz container Cool Whip Add pudding mix, powdered sugar and milk to a mixing bowl. Mix on low speed until blended. Let mixture stand 3 minutes. Fold in defrosted Cool Whip and frost cake. Refrigerate frosted cake.

French Onion Smothered Pork Chops

French Onion Smothered Pork Chops 4 - 5 pork chops , boneless (~ 150-200g/5-7oz each) (Note 1) 1/2 tsp garlic powder Salt and pepper 2 large onions , sliced into rings (brown, yellow or white) 2 garlic cloves , minced 1.5 tbsp / 25g butter (or olive oil) 1 tsp oil , if needed Salt and pepper 1 cup/250ml beef broth/stock , low sodium 2 tbsp flour 4 slices cheese (Note 2) Finely chopped fresh rosemary leaves Caramelise Onions: Melt butter on medium (or medium low for strong stoves). Add onion and garlic, cook 15 minutes until golden brown and caramelised, stirring regularly (see video). Remove from skillet. Prepare Chops: Sprinkle chops with garlic, salt and pepper. Sear: Add oil into skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned but not cooked inside. Remove onto plate. Gravy: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix. Add beef broth and mix until incorporated. Season sauce to taste with salt and pepper. Simmer Chops in Sauce: When it comes to a simmer, give it a big stir then add pork chops. Top chops with cheese, cover with lid to melt and finish cooking the chops through - only 3 minutes for thin chops like I'm using. Internal temp of 160F/70C for no pink (or 155F/68C for blush of pink). Garnish: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary. Serve immediately, over mashed potato or similar. Notes 1. Pork Chops - I used lean, boneless pork loin steaks about 1.5cm / 2/3" thick. See note below for thick cut. Also great with chicken or steaks! Chicken: Add 1 minute to the simmer time in the gravy using boneless skinless thigh or breast. For breast, pound to 1.5cm / 2/3" even thickness using fist, rolling pin or other pounding device prior to cooking. Beef: Use steaks, personally I would probably skip the cheese. If about 2cm / 4/5" thick, sear per recipe (make sure you get a good crust) then simmer for 2 minutes for medium rare, or longer to cook through more. Remove beef immediately then rest for a few minutes before serving. 2. Cheese - Gruyere, Swiss, gouda or masdaam are ideal as these cheese don't run everywhere when melted. Mozzarella also fine, but has less flavour that the others. Cheddar, Monterey Jack, tasty cheese and similar will also work just find but they might "bleed" a bit into the gravy (not a bad problem to have actually). 3. INTERNAL TEMPERATURE OF COOKED PORK * For a slight blush of pink: 155F/68C. I do this for tenderloin but not chops. * For no pink: 160F/70C (I do this) 4. Thick Cut Pork Chops - cook longer, rest 5 minutes before serving. Increase the cook time in the gravy, adding water if required to adjust gravy thickness. Add the cheese towards end of cook time - only takes 1 minute to melt. 2.5cm/1" bone-in chops will take about 5 minutes in the gravy, or until internal temperature is 155F/68C. Remove from sauce onto plate and cover loosely for 5 minutes. Internal temp will rise to 160F/70C.

Dorito Beef Casserole

Dorito Beef Casserole 1 - 1 1/2 lbs ground beef or chuck, browned 1/4 - cup onion, chopped 1 - clove garlic, minced 1 - 2 teaspoons chili powder 1/2 - package (16oz) Doritos corn chips 1 - (15 oz) can ranch style beans or chili beans 1 - (10 oz) can mild Rotel tomatoes, undrained 1 - (10 oz) can cream of chicken, or fiesta nacho cheese soup 2 - cups Mexican style cheese blend Preheat oven to 350 degrees. In a large skillet brown the ground beef with onion and garlic. Drain any grease. Add the ranch style beans and chili powder; mix to combine and set aside. In a separate bowl combine the soup and the Rotel tomatoes together and set aside. Place a layer of slightly crushed Doritos in the bottom of a greased 2 quart, 9 x 9 inch or 8 x 8 x 2 inch casserole dish. Add half of the ground beef mixture and half of the soup mixture. Top with 1 cup of shredded cheese. Repeat layers a second time ending with the remaining shredded cheese. Place in a 350 degree oven and bake for 30 - 35 minutes or just until hot and bubbly around the edges. This casserole is great served with Cilantro Lime Rice and Flour Tortillas on the side.

Nacho Pie

Nacho Pie 1 lb Ground Beef, browned 1/2 Cup Chopped Onion 1 - 8oz Can Tomato Sauce ¾ Cup Water 1 - Packet Taco Seasoning Mix 1 - Tube Pillsbury Crescent Roll Dough 1 1/2 Cup Crushed Corn Doritos or Any Brand Corn Tortilla Chips 1/2 cup Sour Cream 1 - Cup Kraft Mexican Cheese Blend additional sour cream for garnish, diced tomatoes and sliced black olives. Preheat oven to 350 in large skillet brown beef and onion over medium heat till done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Separate Crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed Doritos over crust. Top with meat mixture. Using a spatula spread sour cream over meat. Sprinkle the Cheese and then remaining 1/2 cup crushed Doritos. Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust. See Photo. Serve with a salad and your meal is complete.

Lemon Pepper Grillin Chops

Lemon Pepper Grillin Chops 5 - 6 thick boneless pork chops (about 1 inch thick) 1/2 - cup extra virgin olive oil 2 - garlic cloves, minced 1/2 - teaspoon salt pepper, to taste 1 - teaspoon lemon pepper 1/2 - cup Worcestershire sauce Rinse the pork chops under running water and pat dry, set aside. In a large bowl or large zip lock bag combine the olive oil, garlic, salt, lemon pepper and Worcestershire sauce to create the marinade. Pour the marinade over the chops making sure to coat the pork chops well. Cover and refrigerate for at least one hour or up to 3 hours is best. Make sure to turn the pork chops over half way to marinade both sides. Remove the chops from the marinade and set the marinade aside. Grill the pork chops over medium coals for 25 - 30 minutes, or until no pink remains, turning several times. Baste the pork chops with additional marinade the last 10 - 15 minutes of cooking. Oven Cooking Method: These pork chops are also delicious cooked in the oven. Preheat oven to 350 degrees and cook for 45 minutes or until the pork is no longer pink. Turn the pork chops once and baste throughout the cooking time. (A cooking bag keeps these pork chops so tender)

Pork Chops & Rice

Pork Chops & Rice 3 - tablespoons butter 1 - cup uncooked long-grain white rice (I use uncle bens par boil rice) salt and pepper, to taste 6 - pork chops, bone in or boneless sirloin chops 1 - 14-ounce can low sodium beef broth 1/2 - cup water 1/2 - small onion sliced and separated into rings 1 - bell pepper, seeded and sliced into rings Preheat the oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 13 x 9 inch baking pan. Season the pork chops with pepper and add to the same skillet heat to medium high. Brown pork chops on each side (do not cook them all the way through). You just want them browned and seared on each side. Searing the pork chops first adds a nice rich flavor to the pork. Arrange the pork chops on top of the rice. Pour the broth and water over the chops. Spread the onion rings and green peppers over the chops and cover the dish with aluminum foil and bake for 45 - 50 minutes, or until pork chops are tender. If after 50 minutes the rice is not cooked, remove the pork chops to a plate and keep warm. Cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven (dependent on climate). I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes.

City Chicken

City Chicken {Mock Chicken Dish} 2 lbs - boneless pork, cut into cubes, I used boneless pork sirloin chops ½ - cup flour ¼ - tsp pepper dash of garlic powder ¼ - cup butter or margarine 3 - tablespoons vegetable oil or olive oil 1 - envelope dry onion soup mix 1 1/4 cups low sodium chicken broth 1 - cup water 1 - bay leaf Cut pork into bite size cubed pieces. Combine flour, pepper and garlic powder on a plate or bowl. Roll pork in flour mixture until coated. Shake off excess flour. In a large skillet, heat butter and oil over medium heat. Brown pork, turning frequently; drain. Sprinkle with soup mix. Add broth, water and bay leaf. Reduce heat to a simmer and cover. Simmer meat for 30-40 min or until meat is tender. Remover bay leaf and serve. If the gravy isn't thick enough for your taste. Return the mixture to a slow boil then add a mixture of flour and water to make a thin paste. Add to the gravy mixture while using a whisk to combine. Keep add the flour paste until the gravy is the consistency that you want. Serve over mashed potatoes, rice or noodles. Cooks Note: To thicken the gravy 1-2 tablespoons of flour or cornstarch to equal amounts of water can be used to thicken the gravy before serving.

layered taco salad {in a cake pan}

layered taco salad {in a cake pan} 1 lb. extra lean ground beef 1 small can green chilies, undrained 1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt) 1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder) 1 cup ranch sour cream mayonnaise, divided (recipe below) 1 (15 oz.) can of your favorite beans, rinsed and drained very well 1/2 can (about 7 oz.) sweet corn, drained very well 1/2 cup chopped purple or green onion + more for top 8 oz. of your favorite tomato salsa 8 oz. shredded sharp cheddar cheese 1 (3.8 oz.) can sliced black olives, drained very well 1/2 lb. bacon, fried until crispy, cooled completely, and crumbled 2 jalapeno peppers, sliced 1 Roma tomato, seeds removed, chopped ripe avocado chunks, (optional) tortilla chips for topping Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9×13 glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving. Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too! Ranch sour cream mayonnaise: 3/4 cup real mayonnaise 1/4 cup full fat sour cream 3 to 6 Tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley) add gradually, according to individual taste Mix well. Chill until ready to use.

RITZ CRACKER CHICKEN

RITZ CRACKER CHICKEN 4 large chicken breasts 2 sleeves Ritz or Cheese-Its crackers crushed 1/2 teaspoon garlic powder 2 cups shredded cheddar cheese 1 teaspoon dried or fresh parsley 2 eggs beaten 1/2 cup milk CHEESE SAUCE 2 cups cheddar cheese 2 teaspoons cornstarch 1/2 cup evaporated milk Preheat oven to 400 degrees. Cut chicken breasts into 3 equal pieces. Crush crackers. Toss with cheddar cheese and garlic powder. Combine milk and beaten eggs in a separate small bowl. Dip the chicken into the egg mixture and then into the cheese & crackers. Repeat until all the chicken pieces are coated. Once coated, gently dip the chicken pieces into the egg mixture a second time and then into the crumbs again gently pressing the crumbs to adhere. Place on a baking sheet and sprinkle with parsley. Bake 25-30 minutes or until chicken reaches 165 degrees F. CHEESE SAUCE Toss cheddar cheese and cornstarch in a small bowl. Add evaporated milk and microwave 45 seconds. Stir and microwave in 30-second increments until thick and creamy (about 90 seconds total).

Easy Pork Lo mein

Easy Pork Lo mein 2 - packages (3 oz each) Oriental-flavor ramen noodle soup 2 - tsp oil 1 - tsp sesame oil 1 small onion, sliced 2- cloves garlic, minced 1 bag (1 lb) frozen stir-fry vegetables, thawed 1 - 8 oz can sliced water chestnuts, drained 12 oz pork cutlets or boneless thin-cut pork chops, cut in strips 1 - tablespoon cornstarch 3 - tablespoons hoison sauce Garnish: sliced scallions Bring 6 cups water to a boil on stove top or in microwave. Add ramen noodles (reserve flavoring packets). Let stand 5 minutes or until tender; drain. Meanwhile, heat 1 tsp of the oil in a large nonstick skillet add sesame oil as well. Add onion and cook, stirring often, 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant. Add vegetables; stir-fry 3 minutes or until crisp-tender. Remove to a bowl. Heat remaining oil in same skillet. Add pork (in 2 batches if necessary). Stir-fry 2 minutes or until browned and cooked through. Remove to bowl with vegetables. Stir 1 cup water, the seasoning packets and the cornstarch in skillet until blended; bring to a simmer, stirring. Cook 1 minute or until slightly thickened. Add noodles; toss to coat. I added the noodles slowly because you may not want to use all of the noodles. Add vegetables and pork; toss to mix and coat. Cook over low heat, tossing, until warmed through.

Worlds Easiest Crusty Bread

Worlds Easiest Crusty Bread 3 - cups all purpose flour (you will need more to work the bread) 1/4 - tsp instant active yeast 1 1/4 - tsp salt corn meal to dust top of loaf 1 1/2 - cups water (pour it a little at a time you might not need all of it) Mix all the ingredients together except the cornmeal, the dough will be sticky put saran wrap over the mixing bowl tightly and let it set for 12-18 hours in about 70 degree's, I set mine in the microwave for safe keeping. The dough will be ready when the dough is dotted with holes. Take dough out onto a floured surface and work it 2-3 times gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, wheat bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Recipe yields: 1 1/2 pound loaf

Frosty Orange Juice

Frosty Orange Juice 1 - 6 oz can frozen orange juice concentrate 2 - cups milk 1 - cup water 1 - teaspoon vanilla extract 1/3 - cup sugar 12 - ice cubes Process all the ingredients together in a blender until frothy. Serve in tall glasses. Makes 4 servings

Breakfast Casserole

Breakfast Casserole 1 - 8 oz. package refrigerated crescent roll dough or Pillsbury seamless crescent dough 2 - cups breakfast sausage, cooked and crumbled or fully cooked chopped ham 6 - eggs, beaten 1/2 - cup milk dash of salt and pepper 2 - cups frozen hash brown potatoes, thawed 2 - cups Cheddar or Monetary Jack Cheese, shredded Arrange the crescent rolls on the bottom of a 13 x 9 x 2-inch baking pan making sure to seal the seams or use seamless crescent roll dough. Place the cooked sausage or ham on top of the crescent rolls. In a separate bowl beat the eggs and milk together; set aside. Layer the hash browns over the meat, season with salt & pepper then pour the egg mixture over the hash browns. Top with cheese. Bake at 375° for 30 minutes. Serves: 8. Cook's Note: Make sure to press the rolls together at the seams after unrolling the dough or use seamless crescent roll dough. If cutting the recipe in half use a 8 x 8 inch pan. You will have two crescent triangles left over. Use 3 eggs cut the milk to 1/4 cup. Use the same amount of sausage, hash browns and 1 1/2 cups cheese.

Chocolate Chip Pie

Chocolate Chip Pie 2 3/4 - cups all-purpose flour 1 1/2 - teaspoons salt 1 - teaspoon baking soda 1 1/4- teaspoons baking powder 1 - cup (2-sticks) unsalted butter, softened 1 1/2 - cups packed light brown sugar 1/2- cup granulated sugar 3 - large eggs 1 - tablespoon vanilla extract 2 -cups semisweet mini chocolate chips 2 - cups chopped walnuts or pecans, optional Whipped Cream Topping 1 - 2 pints (3 - 4-cups) heavy whipping cream 1/4 - cup confectioners' sugar 1/4 - cup miniature semisweet chocolate chips Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In a seperate bowl using an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 2 cups chocolate chips and nuts if you are using them. Divide the dough between two prepared pie plates and smooth the tops with a spatula. Bake about 30 minutes or until pies are golden brown and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack. While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve. MAKES 2 PIES

Gorilla Bread

Gorilla Bread 1/2 cup granulated sugar 3 teaspoon cinnamon 1/2 cup (1 stick) butter 1 cup packed brown sugar 1 8-ounce package cream cheese 2 - 12-ounce cans refrigerated biscuits (10 count) 1 1/2 cup coarsely chopped walnuts or pecans Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Praline French Toast Casserole

Praline French Toast Casserole 1 - 16 oz loaf french bread, french baguette, challah, or brioche bread, cut into 1 1/2 inch cubes (day old is best) 1/2 - cup (1 stick) butter, melted 1 - cup light brown sugar 2 - cups milk 5 - eggs, lightly beaten 1 - teaspoon cinnamon 2 - teaspoons vanilla extract 2 - tablespoon real maple syrup Cut the french bread into 1 1/2 inch slices and then cut into 1 inch cubes; set aside. In a microwave safe dish melt the butter in the microwave. Add the brown sugar and mix to combine. Spread the brown sugar mixture on the bottom of a 13 x 9 inch or similar pan. In a separate bowl, add milk, eggs, cinnamon, and vanilla extract; mix together until blended. Add a layer of cubed bread over the brown sugar mixture. Spoon half of the egg and milk mixture over the bread. Add the rest of the cubed bread and the remaining egg and milk mixture. Cover the casserole dish with foil and refrigerate overnight. In the morning remove casserole from the refrigerator and remove the foil. Preheat the oven to 350 degrees. Bake the french toast casserole for 35-40 minutes until the casserole is bubbly and set. Remove from oven and drizzle maple syrup over the top of the french toast casserole. Place the dish back into the oven and place under the oven broiler. Broil the topping just until it starts to caramelize just a bit (1-2 minutes). Watch the casserole closely because it only takes a couple minutes. Remove from oven, cool and cut into serving size pieces. Cook's Note: Also keep in mind the drier the bread the better it is hold up and soak in all the custard batter. Day old bread works the best, but what I like to do is cut the bread into 1 1/2 inch slices and lay them on a baking rack to dry for a couple hours before cutting into cubes and assembling the casserole. Another option is to add the bread cubes into a large bowl, pour the egg & milk mixture over the bread, and toss before adding the bread cubes over the praline bottom. I think this would be a lot easier as well as ensuring all the bread cubes get saturated.

Simple Red Beans & Rice

Simple Red Beans & Rice 1 (16 ounce) package smoked sausage, cut diagonally into 1/4 inch slices 1 - small onion, chopped 1/2 of a green bell pepper, chopped 2 - 3 stalks of celery, chopped 1 - clove garlic, chopped 2 - (15 ounce) cans red kidney beans, drained & rinsed 1 - (16 ounce) can whole peeled tomatoes, chopped or pureed 1 - (8 ounce) can tomato sauce 1/2 - teaspoon pinto bean seasoning 1/2 - teaspoon dried oregano Dash hot sauce, optional salt & pepper to taste cooked white or brown rice In a large skillet over low heat, cook sausage for 5 minutes. Chop up the onion, celery and green bell pepper. Add the chopped vegetables and garlic; saute until tender. Add the beans, tomatoes with juice and tomato sauce into your crock pot. Season with oregano, pinto bean seasoning and hot sauce if using. Add the sauteed vegetables. Cover and cook on low for about 45 minutes. If using a crock pot set on low and cook for 2-3 hours. Cover and cook on low for about 45 minutes. If using a crock pot set on low and cook for 2-3 hours. Serve over rice and season with salt and pepper to taste. Don't forget to bake up a skillet of cornbread.

Cowboy Barbecue Baked Beans

Cowboy Barbecue Baked Beans 1 - pound lean ground beef 1/2 - pound regular or maple bacon, chopped 1 - small - medium onion, diced 1/2 - green bell pepper, diced 2 - cloves garlic, minced 1 - teaspoon Fiesta Pinto Bean Seasoning 1 - cup your favorite barbecue sauce 1/2 - teaspoon liquid smoke 1/2 - cup water 1 - 28 ounce can Bush's Brown Sugar Hickory Baked Beans 1 - 16 ounce can Bush's Butter or Cannellini beans, rinsed and drained 1 - 16 ounce can Bush's Kidney Beans, rinsed and drained In a large dutch oven over medium-high heat. Add ground beef, bacon, onion, bell and garlic. Stir, cooking until ground beef is not longer pink, breaking up the ground beef into smaller chunks as it cooks. Drain any grease. Add the pinto bean seasoning, barbecue sauce, liquid smoke and water. Stir until blended. Add the Bush's Brown Sugar Hickory baked beans, butter beans and kidney beans and lightly stir. Bring the mixture to a boil, reduce heat to a low simmer, cover and cook on medium-low for 30 minutes. Ladle into bowls and serve.

Crispy Fried Green Beans

Crispy Fried Green Beans vegetable oil for frying 1 - cup all purpose flour 1 - cup yellow cornmeal 1 - tablespoon salt 1 1/2 teaspoons ground black pepper 1/2 - teaspoon ground red pepper 1 - pound fresh green beans, ends trimmed 1 - cup whole buttermilk 1 - recipe zesty dipping sauce Zesty Dipping Sauce: 1/3 - cup mayonnaise 1/3 - cup ketchup 1 - tablespoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/8 teaspoon garlic salt In a small bowl, combine mayonnaise, ketchup, Worcestershire, pepper, and garlic salt. Whisking to blend. Store in refrigerator until ready to use. In a large dutch oven, pour oil to a depth of 2 inches. Heat oil over medium-high heat to 375 degrees. In a medium bowl combine flour, cornmeal, salt, black pepper and red pepper. Dip green bean in buttermilk then dredge we beans in flour mixture to coat. (I doubled dipped the beans) Fry beans in batches, until golden brown and crisp, approximately 3 to 5 minutes per batch. remove from oil and drain on paper towels. Serve warm with zesty dipping sauce or Asian sesame dressing.

Honeycomb Marshmallow Treats

Honeycomb Marshmallow Treats 4 1/2 c. Honeycomb Cereal 1 bag mini marshmallows 1 c. roasted salted peanuts 1/4 c. unsalted butter 2 Tbsp. honey add more for more honey flavor In a large saucepan, melt butter over low heat. Stir in marshmallows until completely melted. Add peanuts and honey and stir to combine. Add cereal to pan and stir quickly to coat. Press immediately into an 8x8 inch baking pan lined with parchment paper or sprayed with non-stick spray. Let stand to cool. Cut into squares and serve.