LEMON PEPPER WINGS

LEMON PEPPER WINGS 2 cups oil or as needed 1/4 cup butter melted 1/2 TB lemon pepper 1 TB lemon juice 12 wings Stir lemon pepper and lemon juice into 1/4 cup melted butter, set aside. Fry wings in hot oil over medium high heat. Cook about 8 minutes, until chicken is no longer pink and the juices run clear. Toss hot wings in butter, coating all sides. Serve immediately.

FRENCH TOAST MUFFINS

FRENCH TOAST MUFFINS DOUGH 1 cup whole milk 1/4 cup heavy cream 2 tbsp granulated sugar 4 eggs 2 tsp vanilla extract 3/4 tsp ground cinnamon 1/4 tsp kosher sea salt 6 cups dried cubed bread (white, challah, brioche, croissants or cinnamon raisin) TOPPING 1/3 cup all purpose flour 1/4 cup brown sugar 1/2 tsp ground cinnamon 1/4 cup unsalted butter Preheat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray; set aside. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt. Add the cubed bread into the mixture, toss gently to combine. Scoop a ⅓ cup of the mixture into each well. Meanwhile, to make the topping, in a medium bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry blender or your fingers, break the butter into small pea-size clumps. Sprinkle the streusel mixture over the tops of the muffins. Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing and serving.

Candied yams

Candied yams 3 large sweet potatoes 1/2 cup sugar 1/4 cup brown sugar 1 teaspoon good vanilla extract 1/4 teaspoon salt 1/2 teaspoon nutmeg 3/4 stick real butter 1 lemon slice Peel and cut sweet potatoes then add them to a heavy saucepan. Add sugars, butter, salt, nutmeg and lemon . Cover and cook on med low heat for about 20 minutes. Add vanilla and let simmer another 10 minutes or so until potatoes are tender and the sugar and butter have thickened to a glaze.

Pepperjack stuffed Cajun burgers

Pepperjack stuffed Cajun burgers 2 lbs Angus beef Salt Pepper Garlic powder Dry mustard Blackening seasoning Worcestershire sauce Pepperjack cheese Bacon Season the beef with salt, pepper, dry mustard and garlic powder and Worcestershire sauce to taste. Form into 3/4 inch thick patties and place cheese between two patties then seal edges together and wrap with slice of thick bacon. Sprinkle a generous amount of blackening seasoning onto both sides of the burgers. Place toothpicks into sides to secure bacon in place. Cook on stovetop in oiled skillet until charred on each side then into a preheated 350° oven for ten minutes.

Pineapple Teriyaki wings

Pineapple Teriyaki wings 2 lbs wing pieces 1/4 cup soy sauce 1/8 cup pineapple juice 2 teaspoons brown sugar 1 tablespoon white sugar 3 tablespoons Sweet rice wine 1 teaspoon Minced garlic 1 1/2 teaspoon Minced ginger Salt Pepper 2 Tablespoons water 1 Tablespoon Cornstarch Preheat oven to 400° Over medium heat in a heavy saucepan combine soy sauce, pineapple juice, brown and white sugar, garlic, ginger and rice wine until the sugar is completely dissolved. Combine water and cornstarch to make a slurry and add to the sauce. Simmer 10 more minutes on low then set aside. Season wings with salt and pepper. In a heavy frying pan, add cooking oil and bring to 350° Fry wings naked for 12 minutes until golden brown. Remove from pan and toss in Teriyaki sauce. Place on baking sheet and into oven for about 5-8 minutes. Remove from sheetpan and toss in Teriyaki sauce again. Served over steamed rice with pineapple salsa. No.........it's not too sweet😉 Pineapple Salsa! Pineapple Seeded Jalapeno pepper Red onion Cilantro Lime juice

Lemon pepper shrimp and Asparagus

Lemon pepper shrimp and Asparagus 1/2 lb jumbo shrimp 1 Lb fresh Asparagus Lemon 2 cloves minced garlic Salt Pepper EVOO Fresh parsley (for garnish) Dried basil Preheat oven to 375° Cut about an inch off the asparagus ends, rinse and season with salt, pepper, EVOO and lemon juice. Place on baking pan and bake at 375° for about 15 minutes until tender. Season peeled deveined shrimp with salt, pepper and dried basil Lightly oil skillet with EVOO and bring to med high heat. Add shrimp, cook for a minute on each side. Add minced garlic, lemon slices and fresh cracked pepper, cook another minute then remove from heat.

Crawfish Etoufee

Crawfish Etoufee 1 lb Louisiana crawfish tails 1 1/2 cups beef broth 1 stick butter 2 tablespoons flour 1 med chopped onion 1 med chopped green bell pepper 3 chopped green onion 3 cloves minced garlic Cajun/creole seasoning of choice Salt/pepper to taste Melt butter in a skillet and sautee onions, green onion (leaving a small portion to garnish) and peppers until tender, add garlic and stir another minute. Add flour and stir until lightly brown. Add broth, Cajun seasoning and salt, pepper to taste. Cover and simmer 5 minutes on med low heat. Add entire package of crawfish tails (liquid included) Stir, cover and let simmer 8-10 minutes. Serve with hot white rice Garnish with fresh green onion

Italian ranch boneless pork chops

Italian ranch boneless pork chops 6 Boneless pork chops 1 cup Italian dressing 1/2 Packet of ranch dressing mix Salt Pepper 1/2 teaspoon dried thyme Heavy resealable bag Pour dressing, dressing mix, thyme, salt and pepper to taste in the bag and mix well. Add pork chops and let marinate 2 hours in refrigerator. Bake at 350° for 30 minutes

Baked turkey wings

Baked turkey wings with mushroom gravy 6 large turkey wings (tips seperated) 1/2 pound button mushrooms Large onion Bell pepper Celery Garlic Poultry seasoning Garlic powder Onion powder Salt Pepper Dried basil Oregano Chicken stock Cream of mushroom soup Cream of chicken soup Preheat oven to 400° Season turkey wings with salt, pepper, garlic and onion powder, poultry seasoning, basil and oregano. Coat baking pan with a small amount of EVOO and add mushrooms, chopped onion, celery, bell pepper and garlic to cover the bottom of the pan. Place turkey wings on top of the vegetables skin side down, wrap tightly with foil and place in oven for 1 hour. Remove from oven and add 1/2 cup chicken stock, replace foil and bake another 45 minutes. Remove pan from oven and pour most of the liquid, including vegetables into a saucepan. Turn the wings over skin side up and replace in the oven UNCOVERED on broil for 20 minutes (skin will get brown and slightly crispy) The texture is everything! In the saucepan with the drippings, add 1 can cream of mushroom soup and 1/2 can cream of chicken soup. (Add spices to taste) Simmer for 10 minutes then pour over the turkey wings. Cover with foil return oven to BAKE for another 20 minutes until tender.

Spicy Southern fried chicken

Spicy Southern fried chicken 12 pieces chicken legs and wings Cooking oil (I used peanut oil) Flour (2 parts) Cornstarch (1 part) 2 beaten eggs Salt Pepper Garlic powder Onion powder Paprika Poultry seasoning Cajun seasoning of your choice Cayenne pepper For me there are a few things you must do to get flavorful crispy golden brown well done chicken..... 1. You need to season the chicken well 2. You need to coat the chicken with something......eggs, buttermilk or mustard 3. The oil needs to be hot enough but not too hot as to brown the chicken too much before it cooks through internally. 4. Do not overcrowd the pan Season chicken with spices, (use your judgement as to how much) place in resealable plastic bag and refrigerate for at least 2 hours Preheat heavy pot/pan to med high, add cooking oil and bring to about 350° Remove chicken from fridge about 20 minutes before cooking Pour the beaten eggs into the bag over the chicken, reseal and shake until well coated Mix flour and cornstarch (2 parts flour 1 part cornstarch) Add chicken to the flour and shake until each piece is well coated. Place chicken carefully into hot oil. Do not overcrowd the pot/pan Cook 15-17 minutes until golden brown and crispy Drain on wire rack or paper towels

Elotes

Elotes 4 ears corn on the cob 1/2 cup mayo 1/3 cup sour cream Juice of a lime Chili powder Cumin 1/3 cup Cotija cheese 2 tablespoons grated parmesan cheese Dash of sea salt Pinch of fresh cracked pepper Grill corn until lightly charred on all sides In a bowl combine mayo, sour cream, chili powder, cumin, salt, pepper and lime juice Toss cotija and parmesan cheese together After corn is grilled, allow to cool, brush on the sauce and sprinkle with cotija cheese, garnish with dried parsley and chili powder

Roasted lemon thyme chicken

Roasted lemon thyme chicken, garlic butter roasted potatoes and asparagus 1 large chicken 1 onion 1 lemon 1/2 stick butter 2 spriggs thyme Salt Pepper Garlic powder Onion powder Poultry seasoning Red pepper flakes Ground thyme Paprika *Use your judgement as to how much spice according to your tastes Stuff chicken with the onion cut into four pieces, halved lemon and two thyme spriggs. Then rub the entire chicken with softened butter and liberally seasoned it with salt, fresh cracked pepper, ground thyme, poultry seasoning, garlic and onion powder, red pepper flake and paprika. Bake on 450 degrees for 20 minutes until the skin is lightly browned and crisp..... Then lower temp to 375° and continue to bake for an hour until juices run clear, basting the bird two or three times throughout the process.

Sweet potato pies

Sweet potato pies 4 medium sized sweet potatoes 1 can sweetened condensed milk 1 cup light brown sugar 1/3 cup white sugar 1/4 cup honey 1 stick real butter 2 eggs 1 tablespoon good vanilla extract 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/8 teaspoon allspice 1/4 teaspoon salt I used frozen pie shells Preheat oven to 375° Bake sweet potatoes until tender (about 45 min to an hour) In a large mixing bowl combine condensed milk, 2 beaten eggs, vanilla extract, melted butter and honey. Add sugar, salt, nutmeg, allspice, cinnamon and mix well. Add peeled sweet potatoes one at a time. Mix at low speed for several minutes until smooth. Poke bottom of pie shells with a fork to prevent puffing then place in a preheated 350°oven for 8 - 10 minutes before adding filling. Fill pie shells and bake for 60 minutes until pies are firm.

Oxtail Stew

Oxtail Stew 4-5 pounds trimmed oxtail 1 large onion 1 large bell pepper 1/2 roasted red pepper 5 cloves garlic minced 2 stalks celery 2 pounds potatoes cut 4 large carrots 3 tablespoons beef base 5 cups beef broth (use your judgement) 2-3 bay leaves Sprig of thyme Red pepper flakes Salt Pepper Garlic powder Paprika 1/4 cup flour 1/4 cup bacon grease In a large resealable bag add oxtails, onion, peppers, celery, bay leaf garlic, thyme, 1/2 cup beef broth, seal tightly and refrigerate overnight. Remove oxtail from fridge and lightly coat them with flour. Bring a heavy pot to med high heat, add bacon grease and sear the oxtails on all sides until browned well. (Do not crowd the pot while doing this, brown 3 or 4 at a time then place on a sheet pan and set aside until all are done) In the same pot add the onions, peppers, celery, garlic and sautee until the vegetables begin to get translucent. Add 3 tablespoons bacon grease and 3 tablespoons flour to the pot and stir until brown. Add beef stock, beef base, bay leaves sprig of thyme pepper flakes, garlic powder, salt and pepper to taste. Stir well reduce heat to medium and return oxtails to the pot. Cover and let cook for about 2 hours stirring every 30 minutes......adjusting heat as necessary. Add potatoes and carrots to the pot and allow to cook another 30 to 40 minutes. Please use your judgement as to how thick/thin you would like your gravy and just how tender you want the oxtails. My total cook time was about 3 1/2 hours.

BAKED TERIYAKI CHICKEN

BAKED TERIYAKI CHICKEN 1 tablespoon cornstarch 1/4 cup white sugar 1/4 cup soy sauce 2 tablespoons rice wine vinegar 1/2 teaspoon garlic powder or one clove minced 1/2 teaspoon ground ginger 4 chicken thighs bone in and skin on Preheat the oven to 375 degrees. In a large skillet whisk together the cornstarch, sugar, soy sauce, vinegar, garlic, ginger then turn on the heat to medium and continue whisking until the sauce thickens (about 3-4 minutes). Add the chicken thighs skin side down, move the pan to the oven, cook for 30 minutes then turn over and cook for an additional 15 minutes.

BANANA PUDDING POKE CAKE

BANANA PUDDING POKE CAKE 1 box yellow cake mix 3/4 tsp baking soda 1 tsp baking powder 3 overripe bananas, mashed 3/4 cup water 1/4 cup oil 3 eggs TOPPING 1 5.1 ounce box vanilla or banana instant pudding mix 2 cups milk 1 cup vanilla wafers, crushed 3 ripe bananas, sliced 2 cups whipping cream 1/2 cup powdered sugar 1/2 tsp vanilla Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes. Pour batter into a greased 9x13" cake pan. Bake cake in a preheated oven at 350° for 30-35 minutes or till a toothpick inserted in the middle comes out clean. Cool cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart. Combine pudding mix and milk and whisk for 2 minutes. Quickly pour over the cake. Get as much pudding into the holes as you can. Cover cake and chill for at least 30 minutes. Place vanilla wafers in a bag and crush with a rolling pin. Set aside. Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed. To serve, cut cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.

Cheeseburger Pot Pie

Cheeseburger Pot Pie 1 pound lean ground beef 1 small onion diced 1 clove garlic minced 1 1/2 cups frozen diced hash brown potatoes 1/4 cup barbecue sauce 1 teaspoon yellow mustard 1 tablespoon ketchup 3/4 cup beef broth 2 teaspoons cornstarch 1 1/2 cups shredded cheddar cheese Topping 1 cup Original Bisquick baking mix 1 egg 1/2 cup milk 1/2 cup shredded cheddar cheese 1/4 teaspoon sesame seeds Preheat oven to 400 degrees. Brown ground beef, garlic and onion over medium heat until no pink remains. Drain any fat. Stir in diced potatoes and cook 3 minutes. Combine barbecue sauce, mustard, ketchup, broth & cornstarch. Add to meat mixture, bring to a boil and let simmer about 3 minutes until thickened. Pour into a 9" pie pan. Top with 1 1/2 cups cheddar cheese. In a medium bowl, mix together Bisquick, egg, milk and remaining cheese. Spread over meat mixture , sprinkle with sesame seeds and bake for 25-30 minutes or until topping is cooked through.

Taco Pot Pie

Taco Pot Pie 1 box refrigerated pie crust contains 2 crusts 1 lb. Simple Truth ground turkey 1/2 c. diced onions 2 1 oz. packages taco seasoning 1 c. water 1 15 oz. can Simple Truth corn, drained 1 15 oz. can Simple Truth black beans, drained 1 15 oz. can diced tomatoes 1 4 oz. can diced green chilies 8 oz. shredded cheddar-jack cheese Press 1 crust into the bottom of a deep dish pie plate. Set aside. In a large skillet, brown ground turkey with diced onions until turkey is no longer pink. Add taco seasoning and water; bring to a boil and simmer 5 minutes or until sauce has thickened. Transfer turkey mixture to a large mixing bowl. Add corn, black beans, tomatoes, green chilies, and cheese. Stir to combine. Pour mixture into unbaked pie crust. Top with second pie crust and pinch edges to seal. Cover and refrigerate until ready to bake OR bake at 425 degrees for 30 minutes or until crust is golden brown. Top with sour cream, cilantro, and salsa as desired.

Cajun Chicken Wings with Garlic Glaze

Cajun Chicken Wings with Garlic Glaze 2 lb chicken wings 1 cup Cajun seasoning ¾ cup red wine vinegar ¾ cup white wine vinegar 1½ cups sugar 2 garlic cloves, peeled and cut in half Toss wings with seasoning and let marinate for 15 minutes. Grill wings over medium heat 20 to 25 minutes or until cooked through, turning occasionally. Place vinegars, sugar, and garlic in a medium saucepan and cook over medium-high heat until the mixture is reduced by ½ and is thick. Discard garlic. Season with salt and pepper. Dip each cooked chicken wing in the glaze and serve.

Cajun Collard Greens with Bacon

Cajun Collard Greens with Bacon ½ lb thick-cut bacon, sliced into 1-inch pieces 2 lb collard greens, stems removed, sliced into 1 inch ribbons 1 medium sweet onion, diced 1 Tbsp garlic salt 1 Tbsp Cajun seasoning ½ tsp black pepper ½ tsp red pepper flakes water hot sauce for serving Slice the bacon into 1-inch pieces. Place into a large deep pot, and cook, rendering the fat. Cook until crisp. Remove with a slotted spoon and set aside. Reserve the drippings in the pot. Clean and rinse the collards well removing any grit or dirt. Fold the collard leaves over and tear or use a sharp knife to cut and remove the tough stems. Stack and slice into approximately 1-inch ribbons. Add the collard greens to the drippings in the pot, along with the diced onion and seasonings. Add enough water to cover the greens. Bring to a boil, then lower the heat and simmer for 1½ hours. Cook until tender. Taste and adjust the seasonings, if needed. To serve, sprinkle the cooked bacon on top and serve with buttered cornbread and hot sauce on the side.

Skirt steak on the Grill

Skirt steak on the Grill 3 lbs of Processed (trimmed and tenderized) Skirt Steak 1 Can of Citrus Flavored Beer Goya Adobo Seasoning 1/3 C Good Quality Soy Sauce, I like to use Wan Ja Shan Brand Little bit of olive oil for cooking Black Pepper and Salt to taste This is a simple recipe with very few ingredients. What matters next is that you let the meat marinade for the proper amount of time and that you grill it at the proper temp. Here is what you need to do. Spread the meat out, if it isn’t thin enough you can cover with plastic wrap and pound it out for a few minutes. (the kids loved helping me with this part) Season both sides REALLY well with the Adobo Seasoning. Rub the seasoning in with your hand, massaging it into the meat. Let the meat rest with the seasoning on the counter for about fifteen minutes. After the meat rests, rub a little bit of oil into each piece of meat. Place the meat in a ziploc bag and add the soy sauce and the beer. Seal the bag and massage the meat around inside the bag. Place in fridge and let rest for 4 to 6 hours. When you are ready to grill, take the meat from the bag and dry the meat off well with paper towels. You need to heat your grill up to five hundred degrees, and if your don’t have a thermometer let it heat up on high for about 15 minutes (I am using a gas grill). After you dry your meat, place it on a plate and rub a little bit more oil into the meat and salt and pepper both sides. You are now ready to grill, this meat only needs to cook for about 4 to 6 minutes on each side. Depending on the thickness of the meat. Place the meat on the grill, leave it for 4 to 6 minutes, flip and repeat. Remove the meat from the grill and place it on a plate, cover it in foil and let it rest for about 15 minutes. Slice the meat into thin slices. This will be your new go to steak recipe. You can change-up the marinade to suit your tastes. The important part is the cut if meat, processing it, letting it marinate for the proper time, drying the meat before grilling, quickly grilling it and letting it rest.

Marinated Chick Pea Salad

Marinated Chick Pea Salad Stores up to one week in fridge 4 14 oz cans of Chick Peas, Drained and Rinsed 1 Medium Sized Purple Onion, Minced 1/2 C of Parsley, Minced 1 C Red Wine Vinegar 1/2 C Olive Oil Salt & Pepper Combine all the ingredients and let sit for a couple of hours in the fridge.

Kit Kat Crunch Dip

Kit Kat Crunch Dip 2 C of Kit Kats Crushed, I used the bite sized ones. 1 tub of chocolate icing 1 brick of cream cheese I pulsed the kit kats in my food processor, then whipped the cream cheese and icing together with the kit kats on high. Serve with graham crackers

A Dip for Doritos

A Dip for Doritos 10 Slices Of Bacon, Chopped. I bought the pre-cooked bacon, but you can make your own. 1 small can of Chopped Green Chili’s 8 oz of Sour Cream 8 oz of Cream Cheese, softened 1 Packet Of Ranch Dressing Mix 1 T of Garlic Powder 1 t Of Chili Powder 2 T Green Onions, Sliced Thin There are no steps, all you have to do is throw it all in a bowl (except the green onions) and combine well. I used a whisk and whipped it until it was smooth. But you can use a hand mixer too. Top with Green Onions before serving. I refrigerated this for one hour before serving. It went so well with the Doritos

Crock Pot Garlic Parmesan Pull-Apart Bread

Crock Pot Garlic Parmesan Pull-Apart Bread 1 16 oz can refrigerated biscuits (no flaky layers) ½ cup (1 stick) salted butter, melted 1 tsp garlic powder ¼ cup fresh chopped parsley ½ cup freshly shredded parmesan cheese 1 sheet parchment paper Cut each biscuit into 4 equal pieces, then place half in a large/wide bowl. Pour half of the butter on top, followed by half the garlic powder and half of the parsley. Add in remaining biscuits, butter, parsley, and all of the parmesan cheese. Toss everything together, making sure to coat each biscuit piece thoroughly in butter. Place parchment paper into the bottom of a 5-6 quart oval slow cooker to line it, then spray with some nonstick cooking spray. Pour in the biscuits/toppings, and arrange in a level layer so that it will cook up evenly. Cover and cook on high for 2-3 hours, or until biscuits have risen and the outside is a golden brown. Once cooked, remove from cooker, and sprinkle with extra parmesan and parsley. Notes: This works best when the biscuits line the bottom in a shallow row - if it is too tall, you won’t be able to remove it as a single loaf to serve. Serving suggestions: Marinara sauce Garlic butter sauce Buttermilk ranch As an appetizer As a side with any Italian dish

Steakhouse Rolls

Steakhouse Rolls 1/2 cup solid vegetable shortening 1/2 cup sugar 1 1/2 tsp salt 2 packets fast acting yeast 5 cups all purpose flour 2 eggs 1/2 cup butter (1 stick) melted (plus more for brushing baked rolls with) 1 1/2 cups very warm water Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl. Cut in shortening with a long tined fork. Add eggs, beating lightly with fork before stirring them in. Add remaining flour, melted butter, and water. Stir together well. Mixture will look like a big old lumpy blob. Cover with a dish towel and let sit in a warm place for twenty minutes. After twenty minutes, turn out onto a floured surface. Sprinkle flour over the top and knead three or four times. Pat out into a square that is about 3/4 inch thick. Cut into squares with a pizza cutter. Place in greased 9×13 pan and cover with towel. Let rise another twenty minutes. Once again, like the first rising, I pop it back in the oven to rise. Take the pan out of the oven after it has risen and then preheat the oven to 350F degrees. Bake at 350 for about 25 minutes, or until tops are golden. Recipe Notes To help with rising, I will heat my oven to 175F degrees. Once it reaches that temperature, I turn it off and then put the covered bowl (oven proof, of course) into the oven to let it rise. Brush hot rolls with additional melted butter.

Apple Pie Packets

Apple Pie Packets 1 apple cored and sliced 1 tbsp butter 1 1/2 tbsp brown sugar 1/4 tsp ground cinnamon 1 tbsp dried cranberries or raisins optional 1 tbsp chopped pecans optional Preheat grill (to medium heat) Cut a 12 x 18-inch sheet of nonstick foil. Place apple slices on foil along with butter, brown sugar and cinnamon and dried cranberries. Wrap packet securely with double-fold seals, allowing for a bit of room for heat expansion. Place packet on grill; cover and cook for about 15 minutes over medium heat. Be careful when removing from the grill. I just use a grill-safe spatula and gently scoop up the packet and put it on a plate. Use caution when opening packets because there will be hot steam as you open them. We serve right in the packets. There will be juices on the bottom of the packet. Just gently stir your apples around a bit in those juices. Recipe Notes This would be fun to set up as a baked apple bar. Set all the ingredients out for your guests and let them top with whatever they like. This is delicious put into a bowl and a little ice cream served on top! I will take the extra juices from the foil packet and drizzle it over the ice cream.

Chicken Philly Sandwich

Chicken Philly Sandwich 4 Tbsp butter divided use 2 Tbsp canola oil 1 pound raw chicken tenders diced into chunks 2-½ tsp lemon pepper seasoning 1 ½ tsp cajun seasoning ½ Tbsp kosher salt 1 tsp freshly ground black pepper ½ onion diced 2 slices provolone cheese 2 sub rolls 4 Tbsp mayonnaise Heat 2 Tablespoons of butter and 2 tablespoons oil in a pan (medium high heat). While waiting for the butter to melt, season chicken with lemon pepper , cajun seasoning, salt & pepper.. Make sure all diced chicken pieces get seasoning on them. Once the butter has melted in pan, add chicken and onions. As the chicken cooks, be sure to move it around and maybe break it up a bit if you diced your chicken pieces large. Cook for about 8 minutes on medium heat. I like to take a piece out and test for seasoning right before putting the cheese on. You may want to add little more salt or pepper at this point. Lower heat and place slices of cheese on chicken to melt. You may need to put a cover on your pan to help the cheese along with melting. Slather rolls with remaining butter and toast slightly under the broiler – make sure to keep a close eye on it as broilers can burn a piece of bread quickly! I sometimes just toast mine on the stovetop using a cast iron skillet. Once rolls are toasted, put lots of mayo on both sides of roll. Don’t skimp on the mayo – it really adds to the flavor of this dish. Scoop up chicken, onion and cheese mixture onto bun.

Crock Pot Whole BBQ Chicken

Crock Pot Whole BBQ Chicken 4 lb whole roaster chicken 1-2 packets BBQ chicken dry rub 1 small onion 1 bottle of your favorite BBQ sauce Remove chicken from package and remove any of the gizzards that might be in the cavity. Set the chicken on some paper towels to dry. Pat the outside of the chicken to dry it off too. Slice the onion and place in the bottom of a 6-8 quart oval slow cooker. Sprinkle the dry BBQ rub all over the outside of the chicken and rub it in good. Don't forget to sprinkle some of the seasoning in the inside of the chicken too. Place the chicken on top of the onions in the slow cooker. No other liquid needs to be added. Cover and cook on low for about 8 hours. Then, once chicken is finished. Pour half the bottle of BBQ sauce on the outside of the chicken and spread well. Put the cover back on and let it set on low for another 15 minutes.

SAUSAGE AND PEPPERS SLOPPY JOES

SAUSAGE AND PEPPERS SLOPPY JOES 2 tablespoons olive oil 1 1/2 pounds ground pork 1 tablespoon fennel seeds 1/2 teaspoon kosher salt 1/4 teaspoon coarse ground black pepper 2 garlic cloves minced 1 yellow onion diced 1 red bell pepper diced 1 green bell pepper diced 2 cups tomato puree 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 cup chicken stock 6 brioche buns 6 slices Provolone cheese 1/4 teaspoon crushed red chili flakes optional In a large heavy bottomed skiller on medium-high heat add olive oil, ground pork fennel seeds, crushed red pepper, salt and black pepper, breaking it up with a potato masher as it cooks, about 5-6 minutes. Add the garlic, onion and bell peppers and cook for 4-5 minutes. Lower the heat to medium before adding in the tomato puree, brown sugar, cider vinegar and chicken stock, cooking until saucy and reduced (about 5-6 minutes). Serve on brioche buns with slice of provolone cheese.

German Chocolate Chip Muffins

German Chocolate Chip Muffins 2 packets Chocolate Chocolate Chip Muffin Mix 1 cup milk 1 tub Coconut Pecan Frosting Preheat oven to 425F degrees. Spray a muffin tin with nonstick cooking spray. In a large bowl, combine both packets of muffin mix with one cup of milk. Stir until combined. Batter will be a bit lumpy - that's okay. Pour about a tablespoon of batter into the bottoms of each muffin tin. Just enough to cover the bottom of each muffin round. Then take your coconut pecan frosting and dollop about a half a tablespoon onto the top of the chocolate chip muffin batter. Then cover with about another tablespoon of batter. Just make sure your muffin tins are not more than 3/4 of the way full or it will bubble over while baking. Bake for about 14-16 minutes. Until muffins spring back to the touch. Allow to cool. Then top with another dollop of coconut pecan frosting. And add a couple of chocolate chips to the top (optional). Then, to make them pretty, you can even pop them into pretty muffin liners! Recipe Notes What I love about this recipe is if you just want a small portion, you can just bake up one packet of the mix to make 6 muffins. Store the tub of coconut pecan frosting in the fridge and you will have it ready to make up 6 more the following week if you wish!

Grandma Cake Mix Bars

Grandma Cake Mix Bars for the crust and topping: 1 box yellow cake mix 1 cup peanut butter 1/2 cup butter room temperature 2 eggs beaten for the filling: 1 cup semi-sweet chocolate chips 1 (14 oz) can sweetened condensed milk 3 tbsp butter 1 cup sweetened flaked coconut 3/4 cup brown sugar tightly packed 1/4 cup all-purpose flour 1/2 cup chopped pecans Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. In a medium bowl, combine cake mix, peanut butter, butter and eggs until the dough starts to hold together. Mixture will be very thick. Press 2/3 of dough into the bottom of prepared baking dish (setting aside the remainder for topping) Prepare filling: In a medium sauce pan, combine chocolate chips, milk and butter. Melt over low heat until smooth. Then stir in coconut, brown sugar, flour and chopped pecans. Mix until combined well. Remove from heat. Spread filling over dough in baking dish. Crumble the rest of the dough evenly over the filling. Bake for about 20-25 minutes Allow to cool then slice into bars and serve.

Pineapple Pudding Poke Cake

Pineapple Pudding Poke Cake 2 8 oz cans pineapple slices, drained 1 box yellow cake mix 1 3.4 oz box Jell-O instant vanilla pudding mix 1 ½ cups milk 1 8 oz tub whipped topping 1 8 oz can pineapple chunks, drained Preheat oven to 350F degrees. Lightly spray a 9x13 pan with cooking spray and then line the bottom of it with pineapple slices. Mix together yellow cake mix according to package instructions and pour the batter over the pineapple slices. Bake the cake according to boxed cake directions. Cake is finished when a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool completely. Poke holes into cake using the end of a wooden spoon. You want about 12-16 holes. In a bowl, whisk together pudding with milk until smooth. Pour the mixture onto the cake and spread out with a knife or spatula, gently pushing down to make sure the pudding gets down into the holes. Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving. This cake gets better the longer it sits so you can make it the day before you need it. Just keep it in the fridge.

Key Lime Pie Poke Cake

Key Lime Pie Poke Cake 1 box white cake mix 1 3 oz box lime gelatin (JELL-O) 1 cup boiling water 1/2 cup cold water 1 22 oz can Key Lime Creme Pie filling and topping 1 8 oz tub whipped topping (COOL WHIP), thawed sliced limes and fresh lime zest for decorating Preheat oven to 350 degrees F. Spray the bottom of a 9x13 baking dish with nonstick cooking spray. Mix cake mix according to package directions. Pour into prepared baking dish and bake for 30 minutes or until a toothpick inserted into the middle comes out clean. In a small bowl, whisk lime gelatin with one cup of boiling water until completely dissolved. Then whisk in the 1/2 cup of cold water. Remove the cake from the oven and allow to cool for 5 minutes. With the end of a wooden spoon, poke holes into the cake about 2 inches apart. Slowly drizzle the gelatin over the entire surface of the cake so that it is covered and drips into the holes. Refrigerate for at least two hours. Then, spread the Key Lime Creme Pie topping over the cake and then cover completely with whipped topping. Return to refrigerator to cool for at least one hour before serving. Decorate with fresh lime zest and lime slices, if desired.

Crock Pot Beef Stew

Crock Pot Beef Stew 2 pounds beef stew meat 1/4 cup all­ purpose flour 3 tbsp olive oil 2 cups beef stock 1 14.5 oz can fire ­roasted diced tomatoes 1.5 lb package Baby Boomer Little Potatoes sliced in half 1 medium onion diced 4 stalks celery diced 1 cup baby carrots 2 tsp Worcestershire sauce 1 tsp balsamic vinegar 1 tsp dried oregano 1 tsp minced garlic 1 bay leaf salt & pepper to taste to thicken stew: 3 tbsp cornstarch 3 tbsp cold beef stock or water Chop up the celery and onion. If your beef stew meat is too large in size, then cut it up into more bite­ sized pieces. Begin heating up the olive oil in a large skillet. In a bowl, mix together the stew meat with flour, salt and pepper (if using.) Once your oil is super hot, add in half of the beef and brown it on both sides. We're not cooking it through ­ just browning the meat. Once all the meat is browned, place it in the bottom of your crock pot. Pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar. Give it all a stir. Then stir in Little Potatoes, celery, onion and carrots. Sprinkle oregano, minced garlic and bay leaf on top. Stir again then cover. Cook on low for 8 hours. Once it's done cooking, it's time to thicken it up with what is called a cornstarch slurry. Whisk together cornstarch with cold water or beef broth. Pour mixture into the beef stew and stir well. Cover and switch to the "high" setting. Let it cook on high for another half an hour to thicken up.

Snickerdoodle Skillet Biscuits

Snickerdoodle Skillet Biscuits for the biscuit: 2 1/2 cups White Lily self-rising flour 1 tbsp sugar 1/3 cup cold butter cubed 3/4 cup milk 1 egg beaten for the topping: 1/4 cup sugar 1 tsp cinnamon Preheat oven to 450f degrees. Grease an 8-inch cast iron skillet with butter (or no-stick cooking spray.) In a bowl, add the flour and sugar. Stir well. Then add milk, beaten egg and cubed butter. Stir it all up with a fork and/or a pastry cutter. Continue to mix the ingredients together with the fork until a sticky dough forms. Sprinkle a light coating of flour onto the counter and add the dough. Tip: I like to put some wax paper down on my counter then add the flour (helps with clean up later) Knead the dough about 3 times (pressing the dough onto itself.) Sprinkle a bit more flour on a rolling pin then roll out the dough to about 1/4" thickness. Using a 3-inch biscuit cutter, cut the dough into 5 or 6 biscuits. In a wide bowl or plate, mix together the cinnamon and sugar topping. Take a little bit of water or milk and lightly coat the biscuits to help the cinnamon sugar mixture stick to them. Coat both sides of each biscuit in cinnamon sugar then place into prepared skillet or baking dish. Pop skillet into the oven and bake for about 15-17 minutes. They will puff up a bit and will have a light brown crust on top.

Apple & Pineapple Crisp

Apple & Pineapple Crisp 21 oz. can apple pie filling 20 oz. can crushed pineapple, undrained 1 box yellow cake mix 2 sticks of butter, melted Spread the apple pie filling in the bottom of a 9x13 casserole dish. Spread the pineapple, with juice, over the apple filling. Sift the cake mix over the top of the pineapple, as evenly as possible. Pour the melted butter on top of the sifted cake mix. Bake in a 350 degree oven for 45 minutes. Serve warm.

ENCHILADA BAKE

ENCHILADA BAKE Crust: 4 ounces cream cheese, softened 2 eggs 1/2 teaspoon Taco Seasoning 8 ounces cheddar cheese, shredded 1/4 ounce tortilla chips, finely crushed * Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping. * 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe. Topping: 1 pound ground beef 1 tablespoon Taco Seasoning 1/2 batch Red Enchilada Sauce (about 1 cup) 8 ounces pepper-jack cheese, shredded Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

BEEF STROGANOFF SOUP

BEEF STROGANOFF SOUP 2 pounds stew meat 2 Lipton onion soup mix packets, dry 64 ounces beef broth 2 Tablespoons Worcestershire Sauce 8 to 16 ounces sliced mushrooms 2 cups egg noodles, cooked according to package directions 1 cup sour cream 1 cup half and half Spray slow cooker with vegetable spray. Place meat on the bottom. Add soup mix, beef broth and Worcestershire Sauce, and mushrooms and cook for 6 hours on low. Five to Ten minutes before serving add noodles and cover again. Stir in sour cream and half and half and serve.

Cherry Cheese Trifle

Cherry Cheese Trifle 1 (8 ounce) packages cream cheese, softened 1 (14 ounce) cans sweetened condensed milk 1 (12 ounce) containers frozen whipped topping, thawed and divided 1/2 teaspoon almond extract 13 ounces angel food cake 2 (21 ounce) cans cherry pie filling In a medium bowl, combine cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth. Stir in 1/2 of whipped topping and almond extract; set aside. Tear angel food cake into 1 inch pieces. Place 1/3 of cake pieces in bottom of a trifle bowl. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling. Repeat layers twice more. Spread remaining whipped topping over top of trifle, sealing to edges. Garnish with additional pie filling and sliced almonds if desired.

Hamburger Potato Cheese Casserole

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

Amish Church Spread

Amish Church Spread 3/4 cup peanut butter 1/2 cup brown sugar 1/2 cup marshmallow creme 1/4 cup water 2 tablespoons light corn syrup 1 tablespoon butter 1/2 teaspoon vanilla extract 1/2 teaspoon maple extract, optional biscuits, English muffins or toast, garnish Combine sugar, water and butter in a medium saucepan over medium-high heat and bring to a boil. Once boiling, mix in corn syrup, then bring to a simmer over low heat. Cook for 1-2 minutes, then remove from heat. Stir in peanut butter and marshmallow creme, then mix in vanilla extract and maple extract, if using. Stir until just incorporated. Let mixture cool and transfer to an air-tight container to store in the fridge. Serve with toast or biscuits.

Ritz Cracker Chicken

Ritz Cracker Chicken 3-4 boneless chicken breast 1/2 sleeve Ritz crackers, crushed 1/4 C. parmesan cheese 1 tsp. season salt 1 tsp. garlic powder 1 tsp. dried basil 2 T. olive oil Coat the chicken in the olive oil, set aside. In a bowl combine the crackers, cheese and seasonings. Coat each of the chicken breast really pressing in the mixture and place on a lightly greased tin foil lined baking sheet. Bake at 400 degrees for 30-35 minutes or until internal temp. is 160 degrees.

FRITO PIE SLOPPY JOES

FRITO PIE SLOPPY JOES 1 pound ground beef 1 yellow onion chopped 1 can ranch beans 1 cup enchilada sauce 1 cup tomato sauce 2 cups shredded cheddar cheese Thinly sliced green onions optional 4 brioche buns 1 package 9-3/4 ounces Fritos corn chips Cook the ground beef and onions over medium heat, breaking it into crumbles, until onions are caramelized, about 5-6 minutes. Add tomato sauce, enchilada sauce, and beans. Cook until sauce reduces slightly and mixture is "sloppy" (this should take another 5-6 minutes). Top brioche bun with beef mixture, then cheddar cheese and Frito chips. Add green onions if desired.

Instant Pot S'Mores Dump Cake

Instant Pot S'Mores Dump Cake 3.9 oz pkg of chocolate fudge instant pudding (prepared according to package directions) 1 Package 15 ounces devil's food cake mix 3/4 cup crushed graham crackers, I buy graham cracker pie crusts and crush them in a baggie Mini Marshmallows 1/2 Cup butter cut into thin slices Spray a glass bowl with nonstick cooking spray. Put a layer of crushed graham crackers Spread prepared chocolate fudge pudding over the top. Spread with the remainder of crushed graham crackers. Top with mini marshmallows Top with the cake mix. ( I only needed about 3/4 of mine) Top with butter in a single layer, trying to cover all areas of cake mix leaving none exposed. Place your trivet in your instant pot with one cup of water. Place your bowl on the trivet. Place your pot on MANUAL HIGH PRESSURE for 35 minutes. Do a quick release. Your toothpick inserted should come out clean. Notes Serve as is in your glass bowl. Scoop out with a big spoon. Serve it warm or cold. With ice cream or without.

Crock Pot Chicken Dinner

Crock Pot Chicken Dinner (2-3 servings) 2 large boneless/skinless chicken breasts 1/2 C. chopped onion 12 oz. pkg. frozen broccoli cuts 2 medium potatoes, washed and cut into wedges 10. oz. can cream of chicken soup 1 pkt. dry ranch salad dressing mix 1 large clove garlic, minced 2 T. butter, melted 1 C. shredded sharp cheddar cheese Spray your crock pot with a little cooking spray. Place the chicken, onion, broccoli and potatoes in the crock pot. Whisk together the next 4 ingredients and spoon over everything in the crock pot. Cover and cook on high for 4 hours. Stir well to incorporate the gravy then sprinkle the cheese over the top. Cover and cook for 10 more minutes, stir everything one more time before serving.

CROCK POT BEEF STROGANOFF

CROCK POT BEEF STROGANOFF 8 ounces cream cheese 2 cans cream of mushroom soup 4 Tbs Worcestershire sauce 1 cup milk 1 tsp garlic salt 1 lb beef stew meat 1 large onion 1 package egg noodles Start by chopping up your onion, and putting it in fry pan with your stew meat. Season with the garlic salt Cook just until the onion starts to get translucent and meat is browned on outside, but not cooked through. Mix together milk, mushroom soup, Worcestershire sauce, and cream cheese. Stir well so not too lumpy. Put sauce mixture and meat and onions in crock pot, put lid on, and cook on low for 4-6 hours. You can stir occasionally. Just before finished, boil water and cook noodles according to package directions. When noodles are cooked through, and drained, stir into crock pot. Let sit about 5 minutes, then serve.

Heaven in a Crockpot

Heaven in a Crockpot 1 box Betty Crocker fudge brownie mix 1/2 cup butter, melted. 4 eggs 1 pouch Betty Crocker chocolate chip cookie mix Mix it all together. Cook about 3 hours on low

Beef and Bean Burritos

Beef and Bean Burritos 1lb ground beef 1 16 oz. can refried beans 1 can red enchilada sauce 1 T. taco seasoning (recipe posted earlier) 1 small onion, finely chopped 1 C. monetary jack cheese 6 - 8 flour tortillas shredded lettuce, chopped tomatoes and chopped scallions Brown ground beef and drain, add in the onion and sauté till tender. Add in 1/2 can of the enchilada sauce. Heat the tortillas in the microwave for 30 seconds, top each tortilla with a good layer of beans, then a couple of spoonful's of meat and roll up. Place in a lightly greased casserole dish and continue with remaining tortillas. Top with the extra enchilada sauce and then cover with the cheese. Bake at 350 degrees for 10 minutes then place the broiler on high for 5 minutes. Serve with lettuce underneath and top with tomatoes and scallions.

Sloppy Stuffed Peppers

Sloppy Stuffed Peppers You Will Need: 4 Bell Peppers (any color you choose) 2 lbs Ground Beef 1 Small Onion (chopped) 3/4 cup of chopped carrots 3/4 cup of chopped celery 1tsp minced garlic 8 0z can of mild Rotel 1/3 cup of beef broth 1/4 cup of reduced sugar ketchup 2 tbsps of tomato paste 1 tbsp. of worcestershire sauce 1 tsp. mustard 1 tbsp of chili powder 1tsp cumin 1tsp salt Preheat your oven to 350 degrees Wash your peppers and cut the tops off..clean seeds out.... Grease your pan and then salt and pepper your peppers ....bake for 35 min. Over Med heat...cook your ground beef, onion, carrots, celery, and garlic. If you have grease drain it. Then add the Rotel, beef broth, ketchup, tomato paste, worcestershire sauce,mustard, chili powder, cumin, and salt...... Mix all well and simmer for 10 min. Remove your peppers from the over... stuff with mixture and ENJOY

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti 1lb chicken breast 1/2 pkg Velveeta Cheese 1 pkg steam fresh broccoli 1 pkg spaghetti noodles 1/2 cup milk Cook the broccoli in the microwave. Cook the spaghetti to whatever doneness you prefer.(I cooked to al dente). Cut chicken into cubes, whatever size you like. Brown them until the juices run clear. When the chicken is fully cooked, add the milk, and add the velveeta (I cut into chunks to melt easier) Once that is all melted, put the noodles in a 9x13 pan, add steamed broccoli, pour cheesy chicken goodness over the top of that. I added shredded cheese to the top but you don't have to! Bake at 425 for 25 mins. You can add more milk if you want it creamier. Add different veggies if you don't like broccoli.

Easy FRUIT Cobbler

Easy FRUIT Cobbler 1 stick butter 1 C. self rising flour 1 C. sugar 1 C. milk 1, 1 lb. 5 oz. canned pie filling Place the stick of butter in the bottom of a 9x13 pan and put in the oven to melt as the oven preheats to 350 degrees. Whisk together the flour, sugar and milk. Once the butter is melted and the oven has preheated, pour the cobbler mixture into the pan to cover the bottom. Spoon the pie filling all over the top, DO NOT STIR, and then place back in the oven for 35-40 minutes or until golden brown on top. Serve warm with ice cream... or NOT

Tuna Melts

Tuna Melts 4 slices seedless rye or pumpernickel (you can use white or wheat) 2 small cans white albacore tuna in water, drained 1/4 small onion, diced 1 stalk celery, diced 1-2 T. mayo (depends on how moist you like it) pinch of salt and pepper thinly sliced tomato fresh spinach or spring lettuce blend 4 slices swiss cheese Add drained tuna to a mixing bowl, add in the diced celery and onion. Combine well and add in salt, pepper and the amount of mayo you prefer. Stir to mix all together. Turn the broiler on high, place the bread on a cookie sheet under the broiler to toast, watch closely, remove bread, flip over and top each one with some of the spinach or lettuce, the tuna salad mixture, sliced tomatoes and then cheese. Place back under the broiler till the cheese melts and it bubbly.

Apple Crisp

Apple Crisp 6 cups apples, fresh and sliced 1 teaspoon cinnamon 1 cup quick oats 3/4 cup brown sugar 1/2 cup butter, soft 1/2 teaspoon salt Preheat oven to 350 degrees. Slice the apples in an 8x8 pan, and sprinkle with cinnamon. Combine the rest of the ingredients and mix until crumbly. Sprinkle over apples. Bake at 35-40 minutes. It's Great served with milk or ice cream

CrockPot Apple Spice Dump Cake

CrockPot Apple Spice Dump Cake Ingredients: non-stick cooking spray 2 cans Apple Pie Filling - 21 ounces each 2 tsps. ground cinnamon 1 box Spice Cake Mix 1 stick butter, melted (1/2 cup) Spray inside of crock pot with non-stick cooking spray. Empty cans of apple pie filling unto the bottom of the crock pot, and spread out evenly. Sprinkle cinnamon over the apple pie filling. In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. Break up any large chunks into small crumbles with spoon. Pour cake/butter crumble mixture over apples in crock pot, spread out evenly, and cover crock pot with lid. Cook on HIGH for 2 hours, or LOW for 4 hours. Serve with ice cream or whip cream

Homemade Beef & Noodles

Homemade Beef & Noodles 1 3 Lb Chuck Roast 1 Large Can Cream of Mushroom Soup 2 Cups Beef Broth 1 Large White Onion Chopped Salt & Pepper. Ground Garlic & Parsely Mix to taste 1 Bag Egg Noodles Generously add Salt, Pepper and Garlic to the roast then give it a quick sear on all 4 sides. Place Beef Broth, Cream of Mushroom Soup and Onion on top of the roast. Place in crock pot and cook on high for 5 hours or low for 7 hours. Cook one bag of egg noodles to desired doneness. While those are cooking, take the roast out of the crock pot and shred then add back to the pot with the gravy that has formed. Place noodles in a bowl, pour beef and gravy over noodles and mix Perfect Beef and Noodles every time and super quick on a busy evening

Baked French Toast

Baked French Toast 8 slices bread, cubed 5 eggs 1/4 C. heavy cream (you can also use milk) 1 tsp. vanilla extract 2 T. unsalted butter, melted Place cubed bread in a large bowl. In another bowl, whisk together the eggs, cream, vanilla and butter. Pour this over the bread and gently stir to combine and allow the bread to soak up the mixture (about 5 minutes). If you think you need to add a little more cubed bread, this is the time to do it. Pour into a well greased casserole dish and bake at 350 degrees for 1 hr. or until set. If the top begins to brown to much, cover it with foil. Serve with butter and maple syrup.

Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler 1 stick ( 1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, capped and washed (you can use as many strawberries as you want) 4 ounces cream cheese, cut in small pieces Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.

Shrimp and Mushroom Scampi

Shrimp and Mushroom Scampi 8 oz. linguini 1 lb. small shrimp, peeled and deveined 1 C. sliced button mushrooms 1 T. olive oil 1 stick unsalted butter couple dashes of white wine, use one you would drink (optional) 1/2 lemon 1 T. minced garlic 1/4 tsp. salt 1 T. Italian seasoning 1/2 tsp. basil (I used dried as I was out of fresh) parmesan cheese, shredded Cook linguini according to package directions. Add olive oil to a skillet and heat over med. high heat. Toss in the shrimp and cook about 5 minutes. Remove shrimp from pan. Reduce heat to medium and add in the butter, juice of 1/2 lemon, and wine. When butter is melted add in the garlic, mushrooms and sauté for a couple of minutes. Add the shrimp back in along with the salt, Italian seasoning and basil. Stir to combine well. Drain the pasta and add this to the shrimp mixture. Toss to combine, remove from heat and top with parmesan cheese.

Cola Ribs

Cola Ribs 2 racks of baby-back pork ribs (cut into serving sized pieces) 3 large onions (sliced) 1 (12 ounce) can cola (any kind) 1 (18 ounce) bottle barbecue sauce (your choice) 1⁄3 cup soy sauce 1⁄4 cup brown sugar 2 garlic cloves (crushed) 2 tablespoons Worcestershire sauce 1⁄2 teaspoon black pepper In a small bowl, combine soy sauce, brown sugar, garlic, Worcestershire sauce and black pepper. Rub mixture onto rib pieces. Layer ribs and onions in a Dutch oven and pour cola over all. Cover and bake at 250°F for 4 hours. Remove pan from oven and pour off cola juices. Add BBQ sauce, cover and return to oven for 1 hour more.

Broccoli Casserole

Broccoli Casserole 2 (10 ounce) packages frozen broccoli (must use the frozen) 1 egg, beaten 1 cup grated cheddar cheese 1/2 cup mayonnaise ( not Miracle whip) 1 (10 3/4 ounce) cans cream of chicken soup 1 small onion, diced salt 1/2 cup Italian breadcrumbs Cook and drain broccoli. Add beaten egg, chopped onion, mayonnaise, undiluted soup, cheese and salt. Mix well and place in greased casserole dish (1 1/2 qt.). Top with bread crumbs. Bake at 350°F for 40 minutes.

Italian Rigatoni Bake

Italian Rigatoni Bake 1 lb. ground beef 1 1b. ground Italian "mild" sausage 1 large onion, chopped 1 28oz. can petite diced tomatoes with juice 1 8 oz. can tomato sauce 1 T. minced garlic 1 16 oz. box rigatoni pasta 1 15oz. tub whole mile ricotta cheese 1 egg 12 oz. shredded mozzarella cheese 1/4 C. grated parmesan cheese 2 T. olive oil 3 tsp. Italian seasoning pinch red pepper flakes pinch of salt and pepper dried basil In a large skillet, over med. high heat add the olive oil and onions and sauté till tender (about 5 minutes), add in the ground beef and sausage and cook until browned and cooked through. Drain the grease, leaving a little in the pan for moisture. Add in the garlic, canned tomatoes with juice and the tomato sauce. Stir well, add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender. In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. italian seasoning and the parmesan cheese. When pasta is done, drain and add to the ricotta mixture stir to combine and then add the cooled sauce to the pasta and combine. In a 10x13 deep sided dish, lightly grease with cooking spray. Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese. Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.

Caramel Apple Cobbler

Caramel Apple Cobbler 1 1/2 C. Bisquick baking mix 2/3 C. white sugar 1/2 C. whole milk 3/4 C. packed brown sugar 1/2 tsp. cinnamon 2 apples, peeled and chopped 1 C. boiling water Combine baking mix and sugar, add in the milk and mix well. Pour into the bottom of a greased 9x9 pan. Top this with the chopped apples, do not stir. Mix the brown sugar and cinnamon together and sprinkle evenly over the apples. Pour the hot water over the top of this, again do not stir. Bake at 350 degrees for 1 hour. The caramel forms underneath the cobbler.

Parmesan Baked Pork Chops

Parmesan Baked Pork Chops 4 boneless pork chops 1 T. olive oil 1 C. parmesan cheese (I used Kraft) 1 C. Italian bread crumbs 1 tsp. pepper 1 tsp. garlic powder On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Pork Chop Casserole

Pork Chop Casserole 4 boneless pork chops 2 C. cooked rice (I used a boil in bag one) 1 10.5oz. can cream of mushroom soup 1 C. frozen peas and carrots, thawed 1/4 C. milk 1/2 C. French Fried Onions 1/2 C. grated cheddar cheese pinch of salt my house seasoning mix 1 T. olive oil In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well greased 9x9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned. House Seasoning 8 tablespoons kosher salt 3 tablespoon pepper 2 teaspoons garlic powder 2 tablespoons paprika Measure out ingredients and place in a small bowl. Mix together. Store in covered container.

Crock Pot Sweet Garlic Chicken

Crock Pot Sweet Garlic Chicken 4-6 chicken breasts 1 cup packed brown sugar 2/3 cup vinegar (I used apple cider vinegar) 1/4 cup lemon-lime soda (diet or regular) 2-3 Tablespoons minced garlic 2 Tablespoons soy sauce 1 teaspoon fresh ground pepper 2 Tablespoons corn starch 2 Tablespoons water Red pepper flakes (optional) Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Mahogany Chicken Wings

Mahogany Chicken Wings 1/2 cup ketchup 1/4 cup honey 1/2 cup soy sauce 2 cloves garlic or 2 cloves bottled garlic 5 -6 lbs frozen chicken wings Directions: Mix ingredients. Pour over wings. Make a single layer of wings on baking sheet. Cook for 1 hour at 400 degrees.

Cherry 7-Up Fluff

Cherry 7-Up Fluff 15 large marshmallows (not mini marshmallows) 1 12 oz can cherry 7-Up soda 1 8 oz block cream cheese softened 1 3 oz box cherry gelatin mix (JELL-O) smaller box 1 tbsp fresh lime juice 1 16 oz jar halved maraschino cherries, drained drained 1 22 oz can mandarin oranges drained 3 bananas sliced 1 8 oz tub whipped topping (COOL WHIP), thawed In a sauce pan over medium heat, combine marshmallows and cherry 7-Up. Whisk together frequently until melted. Remove from heat. In a separate large bowl, using an electric mixer, combine cream cheese, cherry gelatin mix and lime juice until smooth. Slowly stir in marshmallow/7-Up mixture to cream cheese mixture until combined well. Finally, gently stir in drained maraschino cherries, drained mandarin oranges and sliced bananas (slice the bananas just before adding so they don’t turn brown). Cover bowl and refrigerate for at least 4 hours (preferably overnight) until set. Before serving, stir in whipped topping. Optional: garnish servings with a lime twist and a maraschino cherry. Recipe Notes Cook's Notes: Don't want to use bananas? Try using diced peaches, diced pineapple or sliced grapes!

One Dish Chicken

One Dish Chicken This recipe is so simple, cheap and delicious! The chicken is so moist and full of flavor. You put everything in the same dish and bake, you can’t mess it up! What you need: 4 chicken breast About 1.5 pounds of cubed red potatoes 2 Yellow squash 1 onion 4 garlic cloves chopped Fresh or frozen green beans, about 14 oz 1 pkt of Italian dressing seasoning 1 stick of butter, cubed How to make: Lay chicken down the middle of a 9×13 baking dish. Lay potatoes, green beans, onions and garlic along side of the chicken. Season with salt and pepper (optional). Sprinkle Italian seasoning over everything and top with cubes of butter. Cover with foil and bake at 350 for 1 hour.

Baked Buffalo Wings

Baked Buffalo Wings 1 lb chicken wings 1 tablespoon cayenne pepper 1 teaspoon crushed red pepper flakes 1 tablespoon salt 1⁄2 cup louisiana hot sauce 1 tablespoon margarine Fill a large pot half way with water and then add the first 4 ingredients. Bring water mixture and wings to a boil and then boil for 15 minutes. Transfer wings to an oven safe container coated with cooking spray. Bake wings on "Broil" (high) for 15 minutes on each side.(For crispier wings, cook longer on each side, maybe 20 minutes per side). While waiting for wings, combine the Hot Sauce and Margarine in a microwave safe container and cook in microwave for 2 minutes or until melted. (You can cook the sauce longer for a thicker sauce). When wings are done, shake 'em up with the sauce and enjoy!

MEXICAN CHICKEN

MEXICAN CHICKEN 1 pound boneless chicken breasts 1 teaspoon Seasoning for Tacos Salt, to taste 1/2 cup enchilada sauce 4 ounces cheddar cheese, shredded 3 green onions, chopped Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top. Makes 4 servings Can be frozen

One Pot Sweet & Savory Pork Loin Supper

One Pot Sweet & Savory Pork Loin Supper 1/4 C. soy sauce 1 T. olive oil 1 T. cider vinegar 1 tsp. minced garlic 1 tsp. brown sugar 1/2 tsp. red pepper flakes 1/2 tsp. ground allspice 1/4 tsp. nutmeg 1/4 tsp. dried thyme 1/4 tsp. black pepper pinch of cinnamon pinch of salt 2 lb. pork tenderloin 1 lb. fresh green beans, whole 3 med. potatoes, washed and sliced 1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container) Whisk together the first 12 ingredients. Place the pork tenderloin in a ziploc bag and pour in the marinade. Place in the fridge for at least 4 hours. Snip the ends of the green beans and place them in the bottom of a dutch oven, top the green beans with the potatoes and sprinkle with the house seasoning. Remove the pork tenderloin from the ziploc bag and place on top of the veggies. Cover and place in a 400 degree oven for 1 hour, remove and uncover, return to the oven for 30 more minutes. Allow to rest for 5 minutes before slicing.

Apple Pie Chimichangas

Apple Pie Chimichangas Oil for frying 1/2 cup sugar (or sugar sub) 1 tablespoon cinnamon 8 8 inch flour tortillas 1 21 ounce can apple pie filling Caramel ice cream topping In a large, deep skillet heat about 1/2-inch of oil over medium-high heat to 365 degrees F. Meanwhile, in a shallow dish combine sugar and cinnamon, set aside. Scoop about 1/4 cup of the apple pie filling onto the bottom-third of the tortilla. Fold both sides in and roll up like a burrito. Secure with wooden toothpicks.* Fry chimichangas, two at a time, for 3 to 4 minutes or until golden brown and crispy, turning once. Drain on paper towels. Roll warm chimichangas in sugar mixture and drizzle with caramel ice cream topping before serving.

Cinnamon-Sugar Pizza made with Crescent Rolls

Cinnamon-Sugar Pizza made with Crescent Rolls Sugar Crumb Crispies 1/4 cup butter *make sure butter is cold* 1/4 cup sugar 1/4 cup brown sugar 1/4 tsp cinnamon dash of salt 1/2 cup flour 1 can Pillsbury Cresent Rolls Preheat oven to 400 degrees F Cut in butter to sugars, cinnamon, and salt and flour to form crumbs. On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top. Bake at 400 degrees for 8-12 minutes. After they were cooked and cooled I cut them into smaller triangles but you can leave them big too! GLAZE 1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.* 1 Tbsp. softened butter 1-1/4 tsp. vanilla 1 to 1-1/2 Tbsp. milk Blend together and drizzle over Sugar Crumb Crispies

Oriental Ramen Broccoli Cole Slaw

Oriental Ramen Broccoli Cole Slaw 2 (3 ounce) packages beef-flavor ramen noodles 2 (8 1/2 ounce) packages broccoli coleslaw mix 1 cup toasted slivered almonds 1 cup sunflower seed 1/2 bunch green onion, chopped 1/2 cup sugar 3/4 cup oil 1/3 cup white vinegar Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours. Toss before serving.

EXTREME CHOCOLATE LOVERS CAKE

EXTREME CHOCOLATE LOVERS CAKE 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

BBQ and Chicken Casserole

BBQ and Chicken Casserole 1 lb chicken tenders or breast cut into chunks 3 tbsp. bbq seasoning, divided 1/2 cup BBQ Sauce 3-4 medium russet potatoes, cut into small chunks 1 cup shredded cheddar cheese 1/2 cup cooked and crumbled bacon 1 tbsp. extra virgin olive oil 2 green onions, chopped Preheat oven to 475 F. Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning. Transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted.

Chocolate Covered Peanut Butter Balls

Chocolate Covered Peanut Butter Balls 20 ounces creamy Peanut Butter 1 pound + 2 Tbsp Butter 2 pounds powder sugar 3 c. crushed graham crackers 3 c. Rice Cereal 2 pounds dark chocolate melting wafers/candy quik/almond bark Melt the peanut butter and butter over medium-low heat. Once melted remove from heat and immediately add powder sugar, graham crackers, and rice cereal (I prefer Rice Krispies, they tend to remain crisp much longer). Mix until completely blended. Form mixture into balls (I use a small, 1 Tbsp. scoop for more uniform balls) and roll quickly in hands to firmly pack. Put on parchment paper lined pans in a single layer. Once all mixture is formed into balls place into freezer for a few hours to chill and set before dipping. Melt the chocolate per instructions on the package (I use Ghirardelli candy making & dipping chocolate..YUM…but any almond bark will suffice). Dip the peanut butter balls into the chocolate, using a fork, and tap on side of bowl to remove excess chocolate. Place balls back on parchment paper to harden. Once the chocolate is hardened place candy in layers, separated with paper towels (absorbs any moisture the chocolate might let off), in an airtight container in a cool area, far away from the children - lest they eat all of them! (CAN BE FROZEN!!!)

APPLE PECAN CAKE WITH CARAMEL GLAZE

APPLE PECAN CAKE WITH CARAMEL GLAZE 1½ cups of cooking oil 2 cups sugar 4 Eggs 3 cups of flour 1 tsp baking soda ½ tsp cinnamon 1 tsp salt 2 tsps vanilla 3½ cups Granny Smith apples (approximately 3-4 apples), peeled and chopped 1 cup of chopped pecans Caramel Glaze ¾ cups butter (1½ sticks) 1 cup light brown sugar ¼ cup milk 1 tsp vanilla Preheat oven to 325° In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy. In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well. Add vanilla, mix well. Stir in apples and pecans. Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan). Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well. Making the glaze In a small pan, melt butter over low heat. Stir in brown sugar and milk. Bring to a boil over low heat, then reduce to a simmer, stirring constantly. Let boil for 10 minutes, continue stirring. Remove from heat and add vanilla. Stir. Let cool. Once caramel glaze has cooled a bit, pour over the top of cake.

chex scotcheroos

chex scotcheroos 6 cups rice or corn chex 1 cup light corn syrup 1 cup sugar 1 1/2 cups peanut butter 2 cups semi-sweet chocolate chips 2 cups butterscotch chips 1/2 cup peanut butter 1 teaspoon vanilla grease a large round bowl and pour the cereal in set aside. grease a 9x13 inch pan set aside. in a pan on the stove, combine the corn syrup and sugar, and stir over medium high heat until it comes to a boil. immediately remove from heat and stir in 1 1/2 cups of peanut butter and then immediately pour this mixture over the cereal and fold in pour into the 9x13 pan. in a microwaveable 4 cup measuring cup, combine the butterscotch chips, chocolate chips, 1/2 cup of peanut butter and vanilla microwave for 30 seconds at a time. Make sure you stir very well after each interval until it is completely melted and smooth it should take about 1 minute and 30 seconds pour over the bars allow to cool completely at room temperature before cutting

Moist Carrot Cake Muffins

Moist Carrot Cake Muffins 1/4 cup chopped carrot 1/3 cup firmly packed brown sugar 1 slightly beaten egg 2 tablespoons oil 1 cup flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 2 cups bran flakes 1 cup milk 1/3 cup raisins Don't leave out the cinnamon, it makes a big difference! Preheat oven to 400 degrees. Mix flour, baking powder, cinnamon and salt in a large bowl. Mix cereal and milk in another bowl, let stand for 3 minutes. Mix in carrots, sugar, egg and oil. Add to flour mixture until moist (Batter will be lumpy). Stir in raisins. Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full. Bake for 25 minutes or until golden brown. Serve warm. STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze

Slow Cooker Hot Fudge Sundae Cake

Slow Cooker Hot Fudge Sundae Cake 1 cup all-purpose flour 1/2 cup granulated sugar 2 tablespoons baking cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1/2 cup chopped nuts 3/4 cup packed brown sugar 1/4 cup baking cocoa 1 1/2 cups hot water Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Chicken Alfredo Casserole

Chicken Alfredo Casserole 2 dry cups pasta (shells or elbow macaroni are really good for this recipe)... 1 15-16 oz jar of a GOOD Alfredo sauce 1-2 cups cooked chicken, shredded or chunked 1/2 cup chicken broth 5 oz shredded Parmesan cheese 2 cups shredded mozzarella cheese (one 8 oz bag) 1-1/2 tsp minced garlic salt and pepper to taste Preheat oven to 350* Prepare pasta according to package directions In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well. Grease 9x13 baking dish. Pour chicken mixture into baking dish. Sprinkle mozzarella cheese on top. Bake uncovered for 30-35 minutes

New York Cheesecake Cookies

New York Cheesecake Cookies 1 1⁄4 cup graham crackers, finely crushed (1 sleeve) 1 cup flour 1 1⁄2 tsp baking powder 1 stick (8 tablespoons) unsalted butter, softened 1⁄2 cup brown sugar, packed 1 egg, separated 3 oz cream cheese, softened 1⁄4 cup granulated sugar 2 tsp lemon zest 1⁄2 tsp vanilla extract Preheat the oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

Pina Colada Squares

Pina Colada Squares Pina Colada Cake: 3 cups all purpose Gold Medal Flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 stick unsalted butter, softened 1 1/2 cup sugar 1 egg 2 Tb. white rum 1 cup unsweetened coconut milk Iced Topping: 20 oz. can crushed pineapple 8 oz. cream cheese, softened 7-8 cups powdered sugar 1 cup toasted coconut for garnish Hot to 350F. Line a 9 X 13 inch baking dish with parchment paper. Mix the flour, baking powder, and salt in a medium bowl. In the bowl of your electric mixer, add the softened butter and sugar, cream until light and fluffy, 3 minutes. Beat in the egg and rum, then slowly add the flour mixture and coconut milk until well combined. Scrape the bowl and beat again for 30-45 seconds. Pour the batter into the prepared baking dish. Smooth it out with a spatula and bake for 30 minutes. Once the pina colada cake is out of the oven and has had time to cool, dump the pineapple in a colander and press with paper towels to remove as much excess moisture as possible. Dry pineapple = better icing. Place the cream cheese in a clean mixing bowl and beat to soften and remove clumps. Then add the crushed pineapple and beat to combine. Turn the mixer on low and slowly add the powdered sugar, until the consistency is like really thick school glue. Pour the icing over the top of the bars and sprinkle with toasted coconut. Place in the refrigerator for at least one hour. Once chilled, lift the whole sheet of pina colada cake squares out of the baking dish and cut into squares. The icing will still be be slightly loose and will ooze over the edges. Enjoy immediately or allow the icing to sit and set all the way.

Reese’s Peanut Butter Cream Cheese Ball

Reese’s Peanut Butter Cream Cheese Ball 8 oz. cream cheese 1 cup powdered sugar 3/4 cup Reese's spreads 3 tbs. brown sugar 1 cup mini chocolate chips Instructions Mix cream cheese, powdered sugar, Reese's spread, and brown sugar together in a bowl using a mixer. Place mixture on top of a piece of wax paper and pull all ends of paper into middle to create a ball out of the mixture. Place ball of cheese into a ziploc bag and place in freezer for 2 hours. Pull out of freezer and remove from bag and wax paper, gently form the ball into a round circle and once you have desired shape spread the mini chocolate chips across a plate. Roll your ball over the chocolate chips coating all sides. Gently push chocolate chips in until all sides are covered. Place ball back in fridge to firm up. Serve with apples, nilla wafers, graham crackers or more for an appetizer cheese spread!

Sweet Blueberry Biscuits

Sweet Blueberry Biscuits Biscuits: 2 cups All-Purpose Flour 1 Tb. baking powder 1 1/2 tsp salt 3 Tb. sugar 1 stick unsalted butter (VERY cold) 3/4-ish cup buttermilk (use enough until the dough is just barely wet enough) 1 c. frozen blueberries 1/2 stick melted salted butter Sauce: 1 c. powdered sugar 3 Tb. milk (or more if not thin enough) 1/2 tsp. vanilla Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you're good to go! Preheat oven to 500 degrees. Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved. Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface. Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost. Place biscuits in a cast-iron skillet and be sure biscuits are touching. Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process. NOTE: Some people have mentioned that they have to leave their biscuits in for longer than 10 or 12 minutes. I have never had to leave mine in for longer, but if you fear yours aren't getting done and want to leave them in for longer, be sure to watch them like a hawk! I promise, they will go from done to burnt in just a few seconds! When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired. Serve immediately

Chicken Fried Steak

Chicken Fried Steak 2 large eggs, beaten 1 teaspoon salt ½ teaspoon garlic powder ¼ cup milk 1 ½ pounds beef steak, about 1/2″ thick, tenderized 1 cup plain flour 1 cup breadcrumbs (In a pinch I’ve used finely crushed crackers and the results are delicious) Vegetable oil for frying In a large, shallow bowl, combine the eggs, salt, garlic powder and milk and set aside. Place the flour and breadcrumbs in two separate plates. Pour enough vegetable oil in a large frying pan to be about 1” deep and place over medium high heat. Cut the steak in 4 – 6 equal pieces. Dredge each piece of meat in the flour then the egg mixture, then finally through the breadcrumbs. When the oil is preheated to medium high, place each piece of steak into the hot oil (steak should immediately sizzle when it is dipped into the oil). Test by dropping in a few crumbs; if they sizzle, the oil is hot (about 375). Cover and cook breaded steak on each side for approximately 6 minutes or until it is a golden brown. Drain on a triple thickness of kitchen roll. Transfer to an ovenproof dish and keep warm in the oven until ready to serve. Serves 4 Creamy White Gravy 4 tablespoons of pan drippings or vegetable oil 3 tablespoons plain flour 2 cups milk 1 cup water 2 teaspoons chicken soup base or bouillon granules Salt and freshly milled black pepper to taste Heat drippings or oil in a frying pan to medium. Sprinkle flour over hot oil one tablespoon at a time, whisking well until a smooth paste is formed. Combine milk and water in a medium size jug. Now, whisking constantly, slowly add milk mixture and then the soup base or bouillon. Bring the mixture to a slow boil (adjusting temperature if necessary), continuing to whisk constantly and cook for 1 – 2 minutes. Add salt and pepper to taste and serve immediately. Gravy should be coat the back of a spoon when done. If not, simmer, uncovered to reduce for a thicker consistency or, add more milk or water for a thinner consistency.

Banana Creme Bundt Cake

Banana Creme Bundt Cake 2 bananas 1 (3 oz) package of banana instant pudding 1 c water 1 yellow cake mix 4 eggs ¼ c oil ½ c finely chopped pecans How to make it : In large mixing bowl, mash bananas. Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer. Add chopped pecans. Pour into greased and floured bundt pan. Bake at 350 degrees for 60 minutes. Cool in pan for 15 minutes. Remove from pan and let cool. Sprinkle with powdered sugar before serving.

Glazed Soy Sauce Brown Sugar Chicken Thighs

Glazed Soy Sauce Brown Sugar Chicken Thighs 1/2 cup brown sugar 1/2 cup soy sauce 2 Tablespoons white vinegar 1 Teaspoon ground ginger 4 cloves garlic, minced 4 chicken thighs 1 Tablespoons olive oil Preheat the oven to 375 degrees. Rub the thighs with the olive oil. Salt and pepper the thighs on both sides. Place them in a 10 inch ovenproof skillet . (I used a cast iron skillet). Saute the thighs 3 -5 minutes without moving them until skin is lightly browned. Transfer the chicken to a plate, pour off any drippings from frying. Place the chicken thighs back into the pan, skin side up. Pour the soy sauce mixture over the chicken. Roast about 25 minutes, basting occasionally until chicken is cooked through and juices run clear. Serve with the sauce. Servings 4

Crock Pot Garlic Brown Sugar Chicken

Crock Pot Garlic Brown Sugar Chicken 1 large chicken, cut into serving pieces 1 cup packed brown sugar 2/3 cup vinegar 1/4 cup Sprite or 1/4 cup 7-Up soda 2 -3 tablespoons minced garlic 2 tablespoons soy sauce 1 teaspoon pepper (regular black or cayenne) Place chicken in crock pot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch.

Easy Cream of Wild Rice Chicken Soup

Easy Cream of Wild Rice Chicken Soup 1 medium onion, chopped 1 large carrot, shredded 1 stalk celery, chopped 2 tablespoons margarine 1⁄2 cup all-purpose flour 8 cups fat-free or regular chicken broth 3 cups cooked long grain and wild rice blend 6 ounces cooked boneless skinless chicken breasts, cubed 1⁄4 teaspoon salt 1⁄4 teaspoon pepper 1 cup evaporated milk Melt margarine and sauté onion, carrot and celery in a large saucepan until tender. Add flour and stir until blended. Stir chicken broth in gradually. Add rice, chicken, salt and pepper. Bring to a boil over medium heat. Cook and stir for approximately 2 minutes or until soup thickens. Stir in evaporated milk. Cook for five more minutes or until soup is heated through.

Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites 1 (14 ounce) package caramels 1/4 cup butter, cubed 2 tablespoons water 5 cups small pretzels 1 (18 ounce) jar chunky peanut butter 26 ounces milk chocolate, melting candy In a microwave safe bowl, melt caramels with butter and water. Stir until smooth. Spread one side of each pretzel with 1 t. peanut butter. Top with 1/2 t. caramel mixture. Place on waxed paper lined baking sheet. Refrigerate until set. In a microwave safe bowl, melt candy coating. Using a small fork, dip each pretzel into coating until completely covered. Shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool, dry place.

Crock Pot Melt-In-Your-Mouth Cube Steak & Gravy

Crock Pot Melt-In-Your-Mouth Cube Steak & Gravy 1 lb cube steaks (about 4 pieces) or 1 lb round steak 3 (3/4 ounce) envelopes beef gravy (beef, mushroom beef, herbed beef, mushroom...mix and match to your liking) or 3 (3/4 ounce) envelopes mushroom gravy ( beef, mushroom beef, herbed beef, mushroom...mix and match to your liking) 3 cups water 1 onion, sliced (optional) sliced mushrooms (optional) 2 white potatoes, peeled and quartered (optional) Place the meat in the bottom of your crockpot. On stovetop, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crockpot. If you are adding onions and/or mushrooms, add them also. Cook, on LOW, for 8 hours. *You can also use round steak and add peeled, white potato quarters.

Spicy Sticky Wings

Spicy Sticky Wings 20 chicken wings Kosher salt and freshly ground pepper 2 TBLS Ketchup 1/2 cup low sodium soy sauce 1 cup honey 1/2 cup brown sugar 1 cup sriracha sauce ( can use less if you want them less spicy) 1 cup Franks Hot Sauce (some people put that s**t on everything! ) 2 cloves minced garlic Juice of 1 lime ( I used 1/4 cup bottled lime juice) Preheat oven 375 Sprinkle wings with salt and pepper Mix all the other ingredients together in large bowl Add wings and toss around with your hands or tongs Let marinate 20-30 minutes Place wings skin side down in a 9X13 baking pan Pour the rest of the "sauce" over the wings Cook in oven for 30 minutes on 375, then flip the wings over Bake another 30 minutes until caramelized and sticky! Serve with celery, carrots, blue cheese dressing or ranch.

Coconut Pineapple Cake

Coconut Pineapple Cake For the Coconut Cake: 2 cups all-purpose flour 1 Tablespoon baking powder 1 teaspoon salt 1/2 cup unsalted butter , room temperature 2 cups granulated sugar 13.5 ounces canned unsweetened coconut milk , divided 1 1/2 teaspoons coconut extract 5 large egg whites For the Pineapple Filling: 20 ounce can crushed pineapple 2/3 cup granulated sugar 2 Tablespoons cornstarch For the Coconut Cream Cheese Frosting: 1/2 cup butter , room temperature 8 ounces cream cheese , room temperature 4-5 cups powdered sugar Remaining coconut milk , or 2 tablespoons regular milk 1 cup shredded sweetened coconut Instructions For the cake: Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper. Preheat oven to 350 degrees F. In mixing bowl, whisk together flour, baking powder and salt. Set aside. In a separate mixing bowl, beat the butter on medium speed (with hand or stand mixer) for 1 minute, until light and fluffy. Add sugar and mix 1 minute. Add 1 1/4 cups coconut milk and coconut extract and mix. Gradually add flour mixture and mix on medium speed for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter until incorporated. Spray the bottom and sides of the lined cake pans with non-stick cooking spray. Divide batter evenly between the pans. Bake at 350 degrees F 23-28 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely. Once cakes have cooled, use a sharp serrated knife cut each cake round in half horizontally, so that you end up with four cake rounds. At this point I like to freeze the cakes for several hours or up to 3 weeks. They're much easier to assemble and frost when they are frozen. But, you can assemble them fresh, the day of. For the Pineapple Filling: Add all ingredients to medium saucepan over medium heat. Stir well to combine. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes. Pour filling into a tupperware. Place a piece of plastic wrap gently over the top and allow it to cool. Once cooled, cover it with an airtight lid and refrigerate until you're ready to use it (up to 1 week). For the frosting: Beat butter and cream cheese together until smooth. Add powdered sugar and the rest of the remaining coconut milk (or regular milk). Mix until smooth and fluffy, about 3 minutes. Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency. Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired. Assembly: Place your first cake layer on your cake board or serving platter. Spread half of the pineapple filling over it. Top with another cake layer. Smooth a layer of frosting over it. Top with third cake layer. Spread remaining half of the pineapple filling over it. Top with last (4th) cake round. Frost the sides and top of the cake. Sprinkle with coconut, if desired. Refrigerate for at least 4 hours, before serving. Tastes even better the next day!

Italian Sub Salad

Italian Sub Salad 2 Hearts of Romaine, Shredded 1/2 lb of Salami, Sliced, Cut into Squares 1/2 lb of Provolone, Sliced, Cut into Squares 8 oz Package of Marinated Mini Fresh Mozzarella Balls 1 Cucumber, Sliced Thin 1 Red Pepper, Sliced into Strips 1 C of Mild Pepper Rings 1 White Onion, Sliced into Strips 1 T Black Pepper 1 T Dried Basil 1 C of Parmesan, Cubed 1/2 lb Pepperoni, Diced 1 20 oz Packaged of Frozen Cheese Tortellini, Prepared According To The Package, Rinsed and Cooled 2 T of Olive Oil 2 t Salt For The Dressing 1 C Red Wine Vinegar 1/2 C Olive Oil 1 T Garlic Powder 1 T Dried Basil 1 T Brown Sugar (or a natural sweetener) 2 t Kosher Salt For the Tortellini Salad In a large bowl add the marinated fresh mozzarella, 1/2 the red peppers, 1/2 the cucumbers, 1/2 the cheeses and meats, 1/2 the peppers, 1/2 the onion. Toss well to coat in the marinated fresh mozzarella oil. Add 2 t salt, 1 T pepper, 2 T olive oil, 1 T dried basil, toss well to coat. You do not want the pasta to be swimming in a dressing, only a light coating of dressing makes this salad great. Add the cooked and cooled tortellini. Toss well to coat. Top with the mild pepper rings. Let sit covered in the fridge overnight. Italian Sub Tortellini Salad Tortellini Salad Variation For The Lettuce Salad Whisk together all the ingredients for the salad dressing. Set Aside on the counter. In a large bowl add the romaine lettuce and top the salad with the two peppers, meats, cheeses, onions, and cucumbers. Arrange in a pattern over the lettuce, sprinkle lightly with salt, cover with plastic wrap and refrigerate for 4 hours or overnight no carb and low carb lovers with love this. also keto friendly. Low Carb Version of the Italian Sub Salad Remove salad from fridge, the salt will have allowed the veggies to make a nice juice, dump the salad in a large bowl and toss well. I serve this salad on top of toasted Chateau Bread Dumplings but you can leave the bread out for it to be carb free friendly. Drizzle very lightly with the dressing and serve the rest on the side for people to add as they choose.

ROASTED BRUSSELS SPROUTS

ROASTED BRUSSELS SPROUTS Serves 6 2 lbs brussel sprouts, washed and trimmed 2 tsp olive oil 1 tsp salt 1 tbsp. pepper 1 tbsp. garlic powder Preheat oven to 350 Line a rimmed baking sheet with parchment paper In a large bowl combine trimmed brussel sprouts, olive oil, salt, pepper and garlic powder Toss gently to coat the sprouts Lay sprouts in a single layer onto the prepared pan Bake for 30-35 minutes, tossing once or twice, or until sprouts begin to brown and are tender Serve immediately

Cheesy Chicken Fritters

Cheesy Chicken Fritters Ingredients for Chicken Fritters: 1 1/2 lbs chicken breasts (3 large) 2 large eggs 1/3 cup mayonnaise 1/3 cup all-purpose flour or cornstarch or potato starch for gluten free 4 oz mozzarella cheese (1 1/3 cups shredded) 1 1/2 Tbsp chopped fresh dill 1/2 tsp salt or to taste 1/8 tsp black pepper 2 Tbsp Extra light olive oil to saute (or any high heat cooking oil) Ingredients for Garlic Aioli Dip (Optional) 1/3 cup mayonnaise 1 garlic clove pressed 1/2 Tbsp lemon juice 1/4 tsp salt 1/8 tsp black pepper Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice. Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Bloomin' Onion Bites

Bloomin' Onion Bites FOR THE ONIONS 20 pearl onions 2 eggs, lightly beaten 2 tbsp. water 1 c. flour 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. paprika kosher salt Freshly ground black pepper Vegetable oil, enough to fill skillet 1" high FOR THE DIPPING SAUCE 2/3 c. mayonnaise 2 tbsp. ketchup 1 tsp. horseradish 1/2 tsp. paprika 1/2 tsp. garlic powder 1/4 tsp. dried oregano Cut tops of pearl onions, then slice top down (being careful not to cut all the way through) 3 times to form six sections of the onion. Using your fingers, separate onion sections. In a shallow bowl, mix eggs with water. In a separate shallow bowl, mix flour with garlic powder, onion powder, and paprika. Season with salt and pepper. Stir together until combined. Dredge onions first in egg and then in flour mixture. In a large, high-sided skillet, heat oil. Fry onions in batches, until they are golden. Place on a paper-towel lined plate to drain. Make the dipping sauce: In a medium bowl, whisk together mayo, ketchup, horseradish, paprika, garlic powder and oregano. Season with salt and serve.

Beef and Bean Burritos

Beef and Bean Burritos 1 lb ground beef 1 16 oz. can refried beans 1 can red enchilada sauce 1 T. taco seasoning (recipe posted earlier) 1 small onion, finely chopped 1 C. monetary jack cheese 6 - 8 flour tortillas shredded lettuce, chopped tomatoes and chopped scallions Brown ground beef and drain, add in the onion and sauté till tender. Add in 1/2 can of the enchilada sauce. Heat the tortillas in the microwave for 30 seconds, top each tortilla with a good layer of beans, then a couple of spoonful's of meat and roll up. Place in a lightly greased casserole dish and continue with remaining tortillas. Top with the extra enchilada sauce and then cover with the cheese. Bake at 350 degrees for 10 minutes then place the broiler on high for 5 minutes. Serve with lettuce underneath and top with tomatoes and scallions.

Fruit Salad

Fruit Salad Mandarin oranges, drained 2 (8 ounce) cans Pineapple tidbits, drained 1 (16 ounce) can Miniature marshmallows 1 (12 ounce) bag Sour cream, container 16 ounces Maraschino cherries, sliced and drained (optional) 1 (6 ounce) can Shredded coconut (optional) to taste Bananas, 3 sliced (optional) Mix salad and Put in bowl with lid, put in fridge 24 hours or more,

Sloppy Stuffed Peppers

Sloppy Stuffed Peppers You Will Need: 4 Bell Peppers (any color you choose) 2 lbs Ground Beef 1 Small Onion (chopped) 3/4 cup of chopped carrots 3/4 cup of chopped celery 1 tsp minced garlic 8 0z can of mild Rotel 1/3 cup of beef broth 1/4 cup of reduced sugar ketchup 2 tbsps of tomato paste 1 tbsp. of worcestershire sauce 1 tsp. mustard 1 tbsp of chili powder 1 tsp cumin 1 tsp salt Preheat your oven to 350 degrees Wash your peppers and cut the tops off..clean seeds out.... Grease your pan and then salt and pepper your peppers ....bake for 35 min. Over Med heat...cook your ground beef, onion, carrots, celery, and garlic. If you have grease drain it. Then add the Rotel, beef broth, ketchup, tomato paste, worcestershire sauce,mustard, chili powder, cumin, and salt...... Mix all well and simmer for 10 min. Remove your peppers from the over... stuff with mixture and ENJOY

Homemade Beef & Noodles

Homemade Beef & Noodles 1 3 Lb Chuck Roast 1 Large Can Cream of Mushroom Soup 2 Cups Beef Broth 1 Large White Onion Chopped Salt & Pepper. Ground Garlic & Parsely Mix to taste 1 Bag Egg Noodles Generously add Salt, Pepper and Garlic to the roast then give it a quick sear on all 4 sides. Place Beef Broth, Cream of Mushroom Soup and Onion on top of the roast. Place in crock pot and cook on high for 5 hours or low for 7 hours. Cook one bag of egg noodles to desired doneness. While those are cooking, take the roast out of the crock pot and shred then add back to the pot with the gravy that has formed. Place noodles in a bowl, pour beef and gravy over noodles and mix Perfect Beef and Noodles every time and super quick on a busy evening

Shrimp and Mushroom Scampi

Shrimp and Mushroom Scampi 8 oz. linguini 1 lb. small shrimp, peeled and deveined 1 C. sliced button mushrooms 1 T. olive oil 1 stick unsalted butter couple dashes of white wine, use one you would drink (optional) 1/2 lemon 1 T. minced garlic 1/4 tsp. salt 1 T. Italian seasoning 1/2 tsp. basil (I used dried as I was out of fresh) parmesan cheese, shredded Cook linguini according to package directions. Add olive oil to a skillet and heat over med. high heat. Toss in the shrimp and cook about 5 minutes. Remove shrimp from pan. Reduce heat to medium and add in the butter, juice of 1/2 lemon, and wine. When butter is melted add in the garlic, mushrooms and sauté for a couple of minutes. Add the shrimp back in along with the salt, Italian seasoning and basil. Stir to combine well. Drain the pasta and add this to the shrimp mixture. Toss to combine, remove from heat and top with parmesan cheese.

Apple Crisp

Apple Crisp 6 cups apples, fresh and sliced 1 teaspoon cinnamon 1 cup quick oats 3/4 cup brown sugar 1/2 cup butter, soft 1/2 teaspoon salt Preheat oven to 350 degrees. Slice the apples in an 8x8 pan, and sprinkle with cinnamon. Combine the rest of the ingredients and mix until crumbly. Sprinkle over apples. Bake at 35-40 minutes. It's Great served with milk or ice cream.

Cream Cheese Lemonade Pie

Cream Cheese Lemonade Pie 2 (8 oz.) packages cream cheese, room temperature 1 (5 oz.) can evaporated milk 1 (3.4 oz.) box instant lemon pudding mix 3/4 cup frozen lemonade concentrate 1 graham cracker pie crust Lemon zest or whipped cream, optional Combine evaporated milk and pudding mix in a medium bowl and beat on low speed for 2-3 minutes, or until thick. In a separate bowl or mixer, beat cream cheese until light and airy, then mix in lemonade concentrate. Once fully incorporated, mix in pudding mixture. Transfer filling mixture to pie crust, then place in refrigerator and chill for 4-6 hours, or overnight.

BOMBSHELL BROWNIES

BOMBSHELL BROWNIES 1 cup butter, melted 3 cups white sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt 1 cup semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Ham and Cheddar Cornbread

Ham and Cheddar Cornbread 2 Tbsp solid vegetable shortening Dry ingredients: 1 cup all purpose flour 1 cup plain white cornmeal [I used Martha White] 3 Tbsp sugar 1 Tbsp baking powder 1 tsp salt 1/2 tsp onion powder 1/4 tsp garlic powder Wet ingredients: 1 3/4 cups buttermilk 1/4 cup vegetable oil 2 large eggs Mix ins: 1 cup small diced ham 1 1/4 cup shredded sharp cheddar cheese, divided 1 cup whole kernel sweet corn 4 chopped green onions Preheat the oven to 425°F. Place 2 tablespoons of solid vegetable shortening into the cast iron skillet and set it into the oven to preheat and melt the shortening. We're going to discard most of the shortening after it melts, but, we need it to generously coat the skillet before adding the batter. In a medium mixing bowl, sift together the dry ingredients. In a separate bowl, whisk together 1 3/4 cups of buttermilk, 1/4 cup of vegetable oil, and 2 eggs until combined. Add the wet ingredients to the dry ingredients and mix together until all of the dry ingredients are fully moistened. Next, add 1 cup of small diced cooked ham, 1 cup of shredded sharp cheddar cheese, 1 cup of corn and green onions to the batter. Mix well. Remove the skillet from the oven and swirl the melted shortening around the pan coating the bottom and sides completely. Discard any excess. Pour the batter into the hot skillet and spread evenly. Sprinkle the remaining cheddar cheese on top. Place into the oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Rest for 5 minutes before cutting and serving. Yield: 8 pieces. Cook's note: The process of preheating the cast iron skillet gives the cornbread an incredibly crunchy and delicious crust. If you don't have a cast iron skillet, you can use a square 8x8 inch baking dish or a deep dish 9 inch pie plate.