CHILI CHEESE DOG BAKE

CHILI CHEESE DOG BAKE 1 can (14 to 15 oz) chili, heated 1 can refrigerated classic pizza crust 4 Cheddar cheese sticks 4 all-beef hot dogs 1 tablespoon butter 1/4 teaspoon garlic powder 1/4 teaspoon parsley flakes Heat oven to 375°F. Spray 9-inch square or 11×7-inch (2-quart) glass baking dish with cooking spray. Pour hot chili into dish; spread evenly. Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks and hot dogs. Place wrapped hot dogs on top of hot chili. (Chili must be hot.) Bake 15 to 20 minutes or until dough is light golden brown. Meanwhile, in small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley. Remove baking dish from oven. Brush on top of each cheese dog with butter mixture. Serve immediately.

Hush Puppies

Hush Puppies 1-1/2 cups corn meal 1/2 cup flour 1 teaspoon salt 2 teaspoons baking powder 3/4 cup milk 1 large egg 1/2 cup chopped green onion oil for fryer Heat oil in fryer or pan to 375 degrees F. Combine dry ingredients. Beat milk and egg together. Add to dry ingredients. Stir until smooth. Stir in onion. Drop by rounded teaspoonfuls into oil. Cook for 1 minute or so and carefully turn over with slotted spoon. Cook until golden brown about 3 to 4 minutes total. Drain on paper towels. Serve hot plain or with honey.

Cauliflower Salad

Cauliflower Salad ½ medium head lettuce, torn 1 head cauliflower, broken into flowerets 1 cup mayonnaise 1 small onion, thinly sliced and separated into rings ½ pound bacon, fried and crumbled 3 tablespoons Cheddar cheese, shredded 2 ½ tablespoons sugar Place lettuce in a salad bowl and add cauliflower. Spread mayonnaise evenly over cauliflower; add onion, bacon and cheese. Sprinkle sugar over top. Cover and refrigerate 3-4 hours. Toss gently just before serving.

Chiles Rellenos Squares

Chiles Rellenos Squares 4 cups (16 ounces) shredded Monterey Jack cheese 1 (4 or 6 ounces) can chopped green chiles 5 eggs, beaten Layer cheese and chiles in a lightly greased 12x8 inch baking dish. Pour eggs over mixture. Bake at 300° for 45 minutes or until center is firm. Cut into 2-inch squares. Yield: 2 dozen appetizers. To make ahead: Bake as directed; cool. Cover with foil and refrigerate. To reheat, bake, covered, at 300° for 20 minutes or until thoroughly heated.

Crockpot Meat and Gravy

Crockpot Meat and Gravy 1 round steak ½ onion, sliced 2 cans cream of mushroom soup salt and pepper to taste Cut round steak into serving size pieces and place in crock pot. Add onion slices and soup. Cook on low 8-10 hours. Serve with rice or mashed potatoes.

Four-Chip Fudge

Four-Chip Fudge 1 ½ teaspoons plus ¾ cup butter (no substitutes), divided 1 can (14 ounces) sweetened condensed milk 3 tablespoons milk 1 package (12 ounces) semisweet chocolate chips 1 package (11-1/2 ounces) milk chocolate chips 1 package (10 ounces) peanut butter chips 1 cup butterscotch chips 1 jar (7 ounces) marshmallow crème ½ teaspoon almond extract ½ teaspoon vanilla extract 1 cup chopped walnuts Line a 13-in x 9-in x 2-in pan with foil and grease the foil with 1-1/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next five ingredients. Cook and stir constantly until smooth. Remove form the heat; stir in the butterscotch chips, marshmallow crème and extracts until well blended. Stir in nuts. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 4 ½ pounds. *Also if you substitute the milk chocolate chips with white chocolate chips, it gives it a very subtle, different, delicious flavor.

Fuzzy Navel Cake

Fuzzy Navel Cake 1 orange cake mix (or whatever flavor you like) 2 eggs ½ cup sour cream 1 can peach pie filling (or your choice of flavors) Mix by hand. Pour in 9x13” greased pan. Bake for 30-35 minutes at 350º. Frosting: 8 ounce cream cheese (softened) 8 ounce Cool Whip 1 Vanilla instant pudding 1 (20 ounce) can crushed pineapples, undrained Mix with mixer until smooth and spread over cooled cake.

Chocolate Cobbler in the Slow Cooker

Chocolate Cobbler in the Slow Cooker 1 cup flour 2 tsp. baking powder 1/4 tsp. salt 3 Tbs. cocoa 3/4 cup white sugar 1/2 cup milk 1/3 cup butter, melted 1 1/2 tsp. vanilla 1/2 cup white sugar 1/2 cup brown sugar 4 Tbs. cocoa 1 1/2 cups hot water Spray the inside of the slow cooker crock with cooking spray. In a large bowl, stir together flour, baking powder, salt, 3 Tbs. cocoa and 3/4 cup white sugar. Stir milk, melted butter and vanilla into the flour mixture until smooth. Pour into the greased crock. In a small bowl, combine 1/2 cup white sugar, brown sugar and cocoa. Sprinkle over the top of the batter in the crock. Pour hot water over the top of ingredients in the slow cooker. Do not stir! Put the lid on the slow cooker and cook on low for 3-4 hours. Remove the lid and let stand for several minutes before serving. At first, it will be a bit too liquidy, but should thicken up after several minutes. 5-6 servings.

Delightful Cake

Delightful Cake 1 box white cake mix 1 (20 ounce) can crushed pineapple 1 can Blackberry (or your favorite) pie mix 8 ounce Cool Whip 1 (8 ounce) package cream cheese Make cake mix as directed on box. Put can pineapple on top of cake after taking it from oven (before it cools). Refrigerate for about ½ hour. Pour pie mix on top. Mix together Cool Whip and cream cheese; cover top of cake. Refrigerate until serving.

Pepperjack Meatloaf

Pepperjack Meatloaf 1 egg 1/4 cup chopped onion 1/2 to 1 teaspoon salt 1/2 teaspoon pepper 1/2 c crushed and seasoned pork rinds 1-1/2 pounds lean ground beef (90% lean) 1 cup (4 ounces) pepper Jack cheese, divided 1 cup salsa, optional In a large bowl, combine the egg, seasoned pork rinds , onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.

Spicy and Tender Crock Pot Pork Chops

Spicy and Tender Crock Pot Pork Chops 5 -6 center-cut pork loin chops 3 tablespoons oil 1 medium onion, diced 1 medium green pepper, diced 1 (8 ounce) can tomato sauce 3 -4 tablespoons brown sugar 1 tablespoon vinegar 1 1/2 teaspoons salt 1 -2 teaspoon Worcestershire sauce Brown chops in oil in skillet. Transfer to slow cooker. Discard oil. Combine then add remaining ingredients to cooker. Cover. Cook on Low 8-10 hours. Serve over rice.

Sausage Potato Bake

Sausage Potato Bake 1 lb smoked sausage cut into chunks Potatoes cut into about 1 inch chunks (He used red potatoes with skin left on an quartered them) 1 medium onion chopped or sliced 1 good size green pepper 1 can cream of mushroom soup o cream of onion (he used mushroom) About 1/4 of packet dry onion soup mix optional. Combine all ingredients, pour into 8x11 baking dish and bake at 350° until potatoes are tender.

Easy Cherry Crescent Bake

Easy Cherry Crescent Bake 8 oz. roll crescent dough sheet 21 oz. can cherry pie filling 1/4 C. chopped pecans, walnuts or almonds Press the dough into the bottom of a 9x12 shallow baking pan. Spoon the pie filling over the top of the dough then sprinkle the nuts over the top of that. Bake in a 350 degree oven for 17 minutes. Remove and allow to slightly cool then drizzle with the following glaze. Glaze: 4 T. powdered sugar 1 T. milk Whisk together for glazing the dessert.

Bunny Bait

Bunny Bait 2 cups pretzels 1 bag popped white popcorn 1 package Almond Bark white melting chocolate 1 bag of festive M&M’s 2 cups of Chex cereal 1 container of sprinkles Spread pretzels , popcorn and Chex on an foil covered baking sheet and drizzle white chocolate over the mixture ... Gently stir to coat evenly ... Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white ... Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture. The ideas for packaging are endless , cute bags to give away as favors or just put it in a big bowl and it will be a hit !

Chicken Chow Mein

Chicken Chow Mein 1 tablespoon vegetable oil 3/4 pound boneless skinless chicken breasts cut into 1 inch pieces 6 ounces dry chow mein noodles 1/2 cup thinly sliced yellow onion 1/2 cup shredded or julienned carrots 1/4 cup thinly sliced celery 1 teaspoon minced garlic 1 cup shredded cabbage 1/4 cup soy sauce 2 teaspoons honey 1 tablespoon sesame oil 1/4 cup sliced green onion tops (only the dark green part) salt and pepper to taste Bring a pot of water to a boil; add the chow mein noodles and cook according to package instructions. Preheat the oil in a large pan over medium high heat. Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown. Add the onions, carrots and celery to the pan and cook for 3-4 minutes or until just softened. Add the garlic and cook for 30 seconds. Add the noodles to the pan, along with the cabbage. Toss to combine. In a small bowl, whisk together the soy sauce, honey and sesame oil. Pour the soy sauce mixture into the pan. Stir until sauce evenly coats the noodles. Add the green onion tops and cook for 1-2 more minutes, until green onions and cabbage are wilted. Serve immediately.

Tasty pan seared butter lime chicken

Tasty pan seared butter lime chicken Coat chicken breasts with 1 TBL Cajun Seasoning 1 TSP smoked paprika Ground black pepper to taste Squeeze juice from med lime over chicken Add 2 TBL butter to skillet and heat. Place chicken in hot butter and place lime in skillet. Brown well then turn over. Lower heat and cover. Cook till cooked throughout and no pink in center

CHICKEN TERIYAKI WRAP

CHICKEN TERIYAKI WRAP 1 LRG boneless chicken breast ½ med green bell pepper, sliced thin ¼ med yellow onion, sliced thin 1/3 cup Teriyaki Sauce, divided 1 TBL butter A pinch of nutmeg A few pinches of fresh cilantro Sour cream 1/3 cup shredded Mozzarella Cheese LRG tortillas. I used Low Carb for mine Slice chicken breasts in thin strips and marinate in half of Teriyaki Sauce in the fridge for about an hour Drain and discard liquid. Add nutmeg over both sides Add butter to hot skillet. Place chicken in hot butter and brown on both sides about five minutes. Lower heat and add remaining Teriyaki Sauce with pepper and onion slices. Cover and let simmer on low about twenty minutes. Warm tortillas in microwave in paper towel about fifteen seconds Place cheese on warm tortilla, add chicken with peppers and onions a dollop of sour cream and some fresh cilantro

DARK CHOCOLATE CARAMEL PECAN COOKIES

DARK CHOCOLATE CARAMEL PECAN COOKIES ½ cup granulated sugar ½ cup light brown sugar 1 LRG egg, room temp ½ cup un-salted butter, room temp. 2 TSP vanilla extract 1½ cups sifted all-purpose flour (It’s important to sift) ½ TSP baking soda A dash of cinnamon ½ TSP Sea Salt 3oz. dark chocolate bar chopped in small pieces ½ cup chopped pecans, chopped small (Can substitute Walnuts) ½ cup Caramel Bits. I used Kraft (Don’t use the caramel squares) 375° Oven In a large mixing bowl, cream both sugars and butter together until fluffy, using an electric mixer. When it’s light and fluffy, add egg, and beat to blend. Add vanilla and continue to beat a few minutes In another bowl, sift together the flour, baking soda, cinnamon and salt. Add dry ingredients slowly to butter mixture and mix really well to combine until a soft dough forms. Stir in chopped chocolate pieces, caramel bits, and pecan pieces until blended evenly Scoop rounded TBL’s of the dough onto an ungreased cookie sheet Bake about 12-14 minutes until golden brown Makes a dozen

CHICKEN LIME TACOS

CHICKEN LIME TACOS 1-2 Thick boneless chicken breasts 1 TBL Lemon Pepper Seasoning *1 TBL Stock Yards Epicure Seasoning 1 TBL McCormick Original Chicken Seasoning Salt/pepper to taste ½ cup sliced mushrooms ½ onion, sliced A fresh lime Some chopped cilantro to taste Olive oil Favorite tortillas Slice chicken in small pieces. Squeeze some lime juice and drizzle some olive oil over and toss Blend dry seasonings together and coat chicken pieces. Let marinate in fridge about an hour Drain any excess liquid and discard Add oil to skillet and heat to hot. Add chicken and cook till lightly browned on all sides. Add onion and mushrooms with cilantro then lower heat and cover to cook another fifteen minutes till chicken is no longer pink and mushrooms are buttery soft Place in favorite warmed tortilla and favorite toppings. I used a couple of slices of Mozzarella cheese and sour cream in mine

FRUITY TRIX POPCORN

FRUITY TRIX POPCORN 24 cups popped popcorn 6 cups Trix Cereal ¾ cups butter ¾ cups honey 1 ½ cups sugar 3 (3oz) packages fruit flavored gelatin (in three different flavors/colors) {I used berry blue, raspberry and lime} Preheat oven to 300° F. Combine 8 cups of popcorn with 2 cups of Trix Cereal in a large bowl, set aside. In a small saucepan heat ¼ cup of butter with ¼ cup of honey until the butter is melted. Add ½ cup of sugar and 1 package of fruit flavored gelatin. Bring to a boil and then simmer for 3 minutes. Pour mixture over popcorn and Trix and stir to coat evenly. Pour onto parchment lined baking sheet and bake for 15 minutes, stirring every 5 minutes. Popcorn will harden as it cools. Break into pieces and pour into large bowl. Repeat the process with the other flavored gelatins. Combine the fruit flavored popcorns. Store in an airtight container for up to 1 week.

GOOEY CHEX MIX

GOOEY CHEX MIX 4 cups Rice Chex 4 cups Honey Nut Cheerios 4 cup Golden Grahams 1 cup shredded sweetened coconut 1 cup slivered or sliced almonds 1 1/4 cups butter 1 cup corn syrup 1 cup sugar Combine the Rice Chex, Honey Nut Cheerios, Golden Grahams, coconut and almonds in a large bowl. Line a large baking sheet with wax paper and set aside. Combine the butter, corn syrup and sugar in a saucepan over medium-high heat. Stir until dissolved completely and bring to a boil. Boil for 3 to 4 minutes. Pour butter mixture over cereal and use a large spoon to stir and coat evenly. Pour onto prepared baking sheet and spread into an even layer. Let cool. Store in an air-tight container.

COCONUT M&M COOKIES

COCONUT M&M COOKIES 3/4 cup Butter Flavored Crisco 1/14 cup packed brown sugar 2 tbsp milk 1 tbsp vanilla 1 tsp coconut extract 1 egg 2 cups flour 1 tsp salt 3/4 tsp baking soda 1 1/2 cups Coconut M&M’s Preheat oven to 375 degrees F. In the bowl of your mixer cream together Crisco, brown sugar, and milk until the mixture is light and fluffy. Add in the vanilla, coconut extract and egg and mix until combined. In a separate bowl whisk together the flour, salt and baking soda. Slowly add the dry ingredients to the wet ones and keep mixing until combined. The dough will seem a little more wet than usual, but it’s ok. Stir in the coconut M&M’s and scoop by large tablespoons onto a baking sheet. Flatten out the cookies slightly with the back of a spoon. Bake for 9-11 minutes, remove from oven and let sit on baking sheet for 2-3 minutes before removing to a wire rack to cool completely.

DING DONG PIE

DING DONG PIE 10 Ding Dong Cakes, unwrapped 3 eggs 8 tbsp butter, melted 1/3 cup sugar 1 tsp vanilla 1 tbsp white vinegar 1 (9in) Pie Crust Preheat oven to 350 degrees F. Place pie crust in pie pan and set aside. Whisk together the eggs, butter, sugar, vanilla and vinegar. Cut each ding dong into 4 pieces, then gently fold into the mixture. Do not over mix. Pour into the pie shell and bake for 40 minutes or until set in the center. Let cool and serve with a dollop of whip cream on top! Enjoy!

EASY TERIYAKI CHICKEN

EASY TERIYAKI CHICKEN 2 lbs. boneless skinless chicken breast 1 cup soy sauce 2/3 cup 100% pineapple juice 4 tsp rice vinegar 1 tsp sesame oil 1/2 tsp ground ginger 1/2 tsp garlic powder 1 tbsp Sriracha hot sauce, optional 1 tsp cornstarch For the Stir Fry Veggies: 1 tbsp olive oil 1 tsp sesame oil 2 cups broccoli florets 1 red bell pepper, cut into 1 inch pieces 1 purple onion, cut into 1 inch pieces 1 tsp minced garlic Sesame seeds for garnish Pound the chicken to an even thickness and place in a zip close bag. In a bowl combine the soy sauce, pineapple juice, rice vinegar, 1 tsp sesame oil, ground ginger, garlic powder and Sriracha (if using). Reserve 1/2 cup of the sauce in a small container and set aside for later use. Pour the remaining sauce in the bag with the chicken and place in fridge for at least 2 hours, up to 24 hours. Heat grill to medium and drain chicken from marinade (discard marinade). Grill chicken for 3 to 4 minutes per side, until chicken reaches 170 degrees internally. Remove from grill to a plate and cover loosely with tinfoil. Place the reserved sauce in a small saucepan and bring to a low boil. In a small bowl combine 1 tablespoon of water with the 1 tsp of cornstarch, then pour into the saucepan. Stir and let simmer until the sauce thickens. Brush the thickened sauce over the cooked chicken and sprinkle with sesame seeds for garnish. For the Stir-Fry Veggies: Heat a large wok over medium heat and add the olive oil and sesame oil. Once hot, toss in the broccoli and stir for about 1 minute. Add the bell pepper, onion and garlic to the wok, stirring occasionally for about 2 to 3 minutes. Once the veggies are all crisp-tender, remove from heat. Serve the chicken over a bed of white rice along with the stir-fry veggies!

Mexican Frito Pie

Mexican Frito Pie 1 lb. ground beef 1 med. onion, chopped 1 15.5 oz. can Chili beans 1 10 oz. can mild diced tomatoes with green chili's 1 15 oz. pkg. taco seasoning 1 pkg. Fritos chips 8 oz. shredded Colby jack cheese Brown ground beef, drain and add in onions and sauté till tender. Add in taco seasoning and diced tomatoes. Stir to combine and then add the chili beans and cook to heat through. Remove from heat and in a med. size casserole dish place a layer of hand crushed Fritos, then a layer of the meat filling top that with some cheese, repeat a second time ending with a final layer of Fritos on top. Bake at 350 degrees for 20 minutes, remove and top with a little more cheese. Return to the oven for 5 minutes longer. Serve over shredded lettuce.

Salmon Puppies

Salmon Puppies 1 6 oz. can boneless salmon 1 egg 1/4 C. shredded cheddar cheese 1 green onion, chopped 1/2 C. cornmeal 1/2 C. flour pinch of salt, black pepper and cayenne pepper 1/4 C. milk oil for frying Dipping Sauce 1/4 C. mayo 1 T. ketchup 1 tsp. prepared horseradish couple drops of Worcestershire sauce pinch of cayenne pepper Combine all dipping sauce ingredients in a small bowl, chill in the fridge. In a med. size bowl combine salmon, egg, cheese, onion, cornmeal, flour and seasonings. Slowly stir in the milk to moisten and pull it all together (you may not need all the milk). Heat oil (2" deep) to 350 degrees and drop by rounded spoonful's into hot oil. Cook for 3-4 minutes or until golden brown. Drain on a paper towel lined plate. Serve hot with dipping sauce.

MASHED POTATO SALAD

MASHED POTATO SALAD 2 cups left-over mashed potatoes 2 TBL yellow mustard 1/4 cup real Mayo 6-8 green olives, diced 1/4 cup sliced black olives 1/4 onion, diced A dash of sugar 1 large pickle spear, diced A dash of celery seed Salt/ground black pepper Blend and chill

BUTTERMILK DROP BISCUITS

BUTTERMILK DROP BISCUITS 2 cups all-purpose flour 2 TSP baking powder ½ TSP baking soda 1 TSP granulated sugar 1 TSP sea salt 1 cup cold whole fat buttermilk 8 TBL un-salted butter, melted and slightly cooled 450° OVEN In a large bowl, whisk together the dry ingredients Stir the buttermilk/butter mixture into the flour just until the ingredients are blended well and sticky Using a greased tablespoon or ice cream scoop, drop dough onto griddle, spacing about 1” apart Bake until the tops are golden brown and crisp, 12 to 14 minutes. Remove and brush with additional melted butter. Serve warm

MUSHROOM ONION CHEESE BURGERS

MUSHROOM ONION CHEESE BURGERS 1 LB lean ground beef 1 cup mushrooms, divided ½ med sweet onion, diced ¼ cup Hickory Smoked BBQ Sauce or favorite 2 TBL Worcestershire Sauce 1 TBL Slap Ya Moma Cajun Seasoning 1 TBL Canadian Steak Seasoning Salt/ground pepper to taste 1 TBL butter American Cheese slices or favorite Onion buns or favorite buns In a dish, blend ground beef, mushrooms, onions and seasonings. Form four patties to size Place on hot cast iron griddle. Let brown on med heat before flipping over. Flip over then add butter and remaining chopped mushrooms Lower heat and cover. Let burgers cook to desired doneness Place cheese slices on top, re-cover and let cheese melt Serve on onion buns with favorite toppings and tots

LOADED PORK CHOPS

LOADED PORK CHOPS 3-4 thick, bone in pork chops ½ cup milk ½ cup shredded sharp cheddar cheese, divided ½ cup shredded mozzarella cheese, divided ¼ cup Feta Crumbled Cheese, divided 4 strips bacon, slightly cooked, set aside ¼ cup light brown sugar 1 PKG Kraft Ranch Dip Mix, divided ½ TBL Sazon’ Goya Seasoning 1 TSP Smoked Paprika A few dashes Red Pepper Flakes 2 TBL Oil, I used Avocado Oil 325° Oven Place pork chops in shallow dish covered in milk. Let sit at least thirty minutes. Drain and discard milk In a shallow dish, add brown sugar, paprika, half of Ranch Dip and Sazon seasoning to coat both sides of chops well In a cast iron skillet, add oil and heat to med heat. Add chops and brown on both sides Remove from heat and make a slice/pocket in each pork chop. Place some crumbled Feta inside, then top each chop in the skillet with first, cheddar cheese then mozzarella, top with remaining Feta crumbles and a slice of med. cooked bacon on tops of chops. Sprinkle tops with remaining Ranch Dip Mix and Red Pepper Flakes Place chops uncovered in skillet in the oven and bake about thirty minutes, depending on thickness of chops Bacon should be crisp and cheese melted well to form a crust topping

CRAB & CREAM CHEESE STUFFED POBLANOS

CRAB & CREAM CHEESE STUFFED POBLANOS 2 LRG Poblano Peppers, halved and seeded 1-6oz can lump crab meat 4 oz cream cheese, room temp 1 TSP Old Bay seasoning 1 TSP Onion flakes 4-5 strips of bacon cooked crisp and crumbled Dash ground black pepper 450° OVEN Halve the peppers and de-seed. Place in grill skillet and grill till skin begins to soften and char Cover a few minutes to sweat the peppers. That makes it easier to remove outside skin Cream together crab meat, bacon and seasonings. Scoop to fill peppers Place on cast iron griddle along with favorite veggies Oven grill about twenty to thirty minutes depending on veggie choices Use any remaining crab/cream cheese to stuff large mushrooms

CUCUMBER SALAD

CUCUMBER SALAD 2 LRG cucumbers, sliced thin 1-15oz. can whole kernel sweet corn, drained well 1-15oz. can pinto beans, drained and rinsed well 4 baby orange bell peppers, sliced 2 baby red bell peppers, sliced ¼ cup small sliced black olives ½ sweet Vidalia onion, diced ½ TBL dried sweet basil Ground black pepper ¼ cup Red Wine Vinegar A little less than ¼ cup rice vinegar ½ TBL Sea Salt Blend well and cover. Let chill at least a half an hour before serving. Toss again at serving I served this with a side dish of homemade Thousand Island Dressing and Round Rye Crackers HOMEMADE THOUSAND ISLAND DRESSING: 2 heaping TBL real Mayo 1 TBL ketchup 1 TSP Chili Sauce A small quirt of stone ground mustard ¼ sm. onion diced small 1 TBL sweet pickle relish ½ fresh lime, juiced A few dashes of Chipotle Chili Powder Blend well and chill before serving

SPICY PORKCHOPS

SPICY PORKCHOPS 3-4 thick, bone in pork chops 3 TBL garlic infused olive oil ¼ cup Almond Flour or flour of choice ¼ cup or less Peanut Oil or cooking oil of choice SPICE BLEND: 1 TBL Roasted Garlic Red Bell Pepper Spice Blend 1 TBL Crushed Oregano 1 TBL BBQ Spice, any brand 1 TBL Slap ya' Moma Cajun Seasoning or any brand A dash of cayenne pepper Ground black pepper Some Coarse Sea salt 325°OVEN Coat chops in olive oil and lightly coat with flour. Blend spice blend in a small bowl Dust both side of chops with half the seasoning Let marinate in fridge about thirty minutes. Drain any liquid and discard Heat peanut oil to hot. Coat chops with remaining seasoning and place in cast iron skillet. Brown well before turning over. Brown a few minutes on the other side then place skillet in oven for fifteen minutes to finish cooking

CAJUN LASAGNA

CAJUN LASAGNA 1 LB. lean ground beef 3 Andouille Sausage links, as much casing removed as possible 1 med. onion, diced small 3 garlic cloves, diced 1- 2.25 oz. can chopped black olives ¾ -24 oz. jar Bertolli Tomato-Basil pasta sauce, or your favorite brand 1-14.5 oz. can chunky diced seasoned tomatoes, semi-drained 9 uncooked Lasagna noodles 1-15 oz. container Ricotta cheese, divided 2 ½ cups shredded Mozzarella cheese, divided 2 cups shredded Cheddar cheese, divided 1 TBL Seafood Seasoning 2 TSP Old Bay Seasoning ½ TBL Garlic Powder 1 TSP dried Basil, for topping 2 TBL Olive Oil 375° OVEN Boil lasagna noodles in salted water till soft while meat is cooking. Remove from water and place flat on sprayed wax paper. Cook beef, Andouille, garlic and onion in oiled skillet over medium heat, stirring until it crumbles and is no longer pink, drain excess grease. Heat pasta sauce, diced tomatoes, olives and seasonings EXCEPT Basil in a saucepan. Add meat mixture and stir well. Cover and let simmer on low about thirty minutes. Stir to prevent any sticking. Spread one-third of meat sauce in a lightly greased 11"x 7" baking dish Layer with 3 noodles and half each of ricotta cheese and mozzarella and cheddar cheese. The ricotta cheese layers should be thin. Repeat process. Spread another layer of meat sauce over noodles and mozzarella, cheddar and ricotta cheese. Repeat for three layers Sprinkle Basil over top layer of noodles and cheese. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil sprayed with cooking spray to prevent sticking. Bake at 375° for 45 minutes. Uncover and bake 10 more minutes. Let stand about 10 minutes before slicing and serving

RED BEANS & RICE

RED BEANS & RICE 4 cups left-over red beans 1-12oz PKG Andouille Sausage, diced ½ LRG Vidalia onion ½ LRG green bell pepper Large celery stick 1 TBL Butter 1 TBL Cajun Shrimp Seasoning by, Cajuns Choice Sea Salt/Black Pepper 2 cups white rice, prepared to instructions Dice onion, bell pepper and celery, we call it “The Trinity” Heat a skillet with butter and add The Trinity with salt & pepper Sauté until soft and fragrant stirring frequently Season the sausage with Cajun Seasoning and toss to coat Add to skillet, cover and cook on low heat about ten minutes Add beans to skillet and blend. If the beans are too thick, add a few tablespoons of water, they need to be pretty thick though. Cover and let simmer on low about twenty minutes Serve over white rice and favorite bread & butter

CORN MEDLEY

CORN MEDLEY 1-14.5 oz. can extra-sweet corn, drained 1-15 oz. can cut green beans, drained 1-2.25 oz. can small sliced black olives, drained 2 TBL roasted red peppers, from the jar A dozen green olives 1 small sweet onion, diced small 1/2 large green bell pepper, diced 1 cup cubed deli ham 1/2 -1oz. PKG Kraft Ranch Dip Mix Ground black pepper Blend everything well and chill before serving Approx. 8-10 servings

BACON MUSHROOM MEATLOAF

BACON MUSHROOM MEATLOAF 1 LB lean ground beef 1 LRG egg 1/2 med onion, diced 2 cups ground Croutons or Bread Crumbs 4 slices Hickory Smoked Bacon, fried crisp and crumbled 4+ LRG mushrooms, diced ¼ cup favorite BBQ Sauce 8 oz. tomato sauce A couple squirts of Dijon Mustard 1/4 cup fresh grated Parmesan Cheese, not the pre-shredded kind ½ CAP Liquid Smoke (go easy) 1 TBL Italian Seasoning Black pepper to taste 1/2 PKG Spicy Kraft Ranch Dip Mix 1 TSP Beautiful Briny Sea Campfire Salt Seasoning or favorite BBQ dry seasoning 2 TBL Ketchup Cook bacon to crisp and crumble. Place on paper towel to absorb excess grease. Blend everything above together well in large bowl. In a cast iron skillet or deep bread pan, spoon meat mixture evenly in pan. Spoon ketchup on top and smooth with the back of a spoon. 400° OVEN Bake approx one hour. Make sure center is no longer pink Turn off oven and use Broiler for about two minutes to slightly crisp the top. At serving, top with some additional sautéed mushrooms and Mozzarella Cheese

PEPPERS & PORK CHOPS

PEPPERS & PORK CHOPS 4 Thick cut bone-in, pork chops 2 Banana Peppers, sliced and seeded 1 Poblano Pepper, sliced and seeded ½ med. Vidalia Onion, sliced ¾ stick un-salted Sweet Cream Butter 2 TBL Roasted Garlic Rosemary Sea Salt Seasoning by, The Gourmet Collection Spice Blends Ground Black Pepper to taste Coat all side of chops with seasonings. Let rest in fridge about thirty minutes. Heat butter in cast iron skillet on high until hot. Place chops in butter and allow to slightly brown before turning over. Add peppers and onion and lower heat. Cover and let chops cook about twenty minutes. Uncover and raise heat until chops and peppers start to caramelize, about five minutes. Served with mashed sweet potato, homegrown squash with nutmeg & brown sugar, sliced tomatoes, cucumbers and cantaloupe.

CHOCOLATE BUTTER CAKE w QUICK CHOCOLATE FROSTING

CHOCOLATE BUTTER CAKE w QUICK CHOCOLATE FROSTING 4 TBL dark cocoa powder 1 cup hot water 4 oz. unsweetened dark chocolate bar, chopped or broken into chunks 2 ¼ cups all-purpose flour, sifted 1 TSP baking soda 2 TSP baking powder ¼ TSP salt A couple dashes of cinnamon 1 cup unsalted real butter, softened to room temp. 2 TSP Vanilla Extract 1 cup granulated white sugar 1 cup light brown sugar 3 LRG eggs 1 cup whole milk, room temp., divided 350° OVEN *Using two round 9" cake pans, spray inside with Bakers Joy. In a small bowl, stir the dark cocoa powder with the water to make a paste and set aside. Melt the chocolate pieces by putting bowl over a saucepan of simmering water, or use a double boiler if you have one. Stir and scrape the side of the bowl with the rubber spatula until the chocolate is smooth and melted. Cool to warm room temperature but still pourable In a bowl, using a sifter, sift the flour, salt, cinnamon, baking powder and baking soda together. Set aside. IT’S IMPORTANT TO SIFT! Using a mixer and a medium bowl, on medium speed, beat the butter and both sugars together until smooth, about a minute. Scrape sides of the bowl and mix in the eggs, 1 at a time, until combined. On LOW speed, add the cocoa paste, add the melted chocolate and mix until thoroughly blended. On low speed, add half of the sifted flour, mixing thoroughly, then half the milk. Repeat with the remaining flour and then the remaining milk, mixing well. Pour the batter evenly into two round 9” cake pans or a Bundt. Bake approx. 30-35 minutes. Use a toothpick and make sure it comes out clean, if not, bake an additional three to five minutes. Cool the cake completely on wire rack before frosting. QUICK CHOCOLATE FROSTING: 2-12 oz. jars Smucker’s Topping, Chocolate Fudge 2 TSP Vanilla Extract Heat jars of chocolate fudge in microwave about 20 seconds until creamy. In a bowl, blend warm chocolate and vanilla really well until smooth. Using a rubber spatula, cover the bottom cake layer on top really thick, then top with other cake and spread frosting to cover entire cake top and sides. Mister likes thick frosting!

EASY CORN PUDDING CASSEROLE

EASY CORN PUDDING CASSEROLE 1 (8.5oz) box cornbread mix 1 (14oz) can whole kernel corn, drained 1 (14oz) can creamed corn 2 large eggs 8 tbsp Land O Lakes® Unsalted Butter in Half Sticks, melted 1/2 tsp salt 1/2 cup sour cream 2 cups marbled cheddar cheese, shredded and divided Preheat oven to 350 degrees F. Lightly grease a 9×13 casserole dish with non-stick spray and set aside. In a large bowl whisk together the cornbread mix, corn, creamed corn, eggs, butter and salt until mixed. Gently fold in 1/2 cup sour cream and 1 cup of the shredded cheese. Pour into the prepared casserole dish and top with the remaining cheese. Bake for 40 to 45 minutes, until the center is set. Let cool slightly before digging in! Enjoy!

LEMON GARLIC SALT

LEMON GARLIC SALT 1 cup Himalayan Pink Salt (Do NOT use Iodine Salt) Zest 1 LRG. Lemon, really well 2 LRG garlic cloves, minced Juice from Lemon CILANTRO LIME SALT: 1 cup Course Ground Sea Salt or any Kosher Salt (do not use Iodine Salt) Approx. 6 TBL rough chopped fresh cilantro Zest of a LRG lime. Zest really well Juice of the lime 170° oven Line cookie sheets with parchment paper Pour salt over the top evenly Add Lemon Zest and Minced Garlic along with the juice from Lemon evenly over the top of salt. Blend well and spread out on paper Add chopped cilantro, lime zest and juice from the lime over salt. Using a fork or your fingers, mix and blend everything really well. Spread as thin as you can to aid in the drying process Bake with a spoon wedged in the oven door to allow for air flow. If using fresh herbs in salt like cilantro, bake an hour and a half, otherwise an hour is plenty. When dry, use your fingers or fork to break up chunks to make a fine consistency. Store in air tight container or salt grinders Makes one cup each

SHRIMP BOIL

SHRIMP BOIL 2-3 LBS. Jumbo Shrimp, tails on 2 PKG Smoked Sausage, diced 1 Bag Zatarain’s Extra Spicy Shrimp/Crab Boil 2 LRG Lemons, halved 4-6 Mini Ears Sweet Corn 6-8 Small Red Potatoes 1 Med. Sweet Onion, quartered 1 TSP Hot Sauce, I like Crystal’s 2 sticks melted butter Bring at least 4qts water in a deep large pot to a boil with squeezed lemon juice from one lemon and Shrimp Boil Bag. Add potatoes and onion, boil about ten minutes. Add corn, hot sauce, squeezed lemon halves and let boil about four minutes. Lower heat and add sausage. Simmer on low about five to seven minutes. Turn off heat and add shrimp. Cover and let sit about three minutes. The hot liquid will cook the shrimp. Place everything on a large serving dish or baking sheet. Squeeze some more lemon juice over everything. Serve with melted butter and more lemon wedges (If serving outside, place everything on sheets of newspaper in center of table)

INSTANT POT BUTTER BEANS

INSTANT POT BUTTER BEANS 2 ½ cups dry Butter/Lima Beans 5 cups chicken broth 2 cups water 1 TBL Veg. oil 1 med. onion, diced 1 cup baby carrots, whole 1 Banana Pepper, diced 2 celery stalks, diced small 2 cups ham chunks, previously cooked 2 Bay Leaves 1 TSP Dried Sweet Basil ½ TSP fresh grated Ginger Salt/white pepper to taste Rinse the beans under warm water in a colander and discard any debris. Place everything in the Instant Pot and set timer using the "MANUAL" button and set for 1 hour. Make sure everything is covered in liquid about four inches above beans. Do not overfill pot. Use “Natural Release” and let stay on "Keep Warm" until ready to serve. Make sure beans are soft with a thick soup. Remove Bay Leaves before serving. Note: If using slow cooker, cook on high at least six hours

CHICKEN LIVERS

CHICKEN LIVERS 24 oz. Chicken Livers 1 cup buttermilk or milk + 2 TBL lemon juice or vinegar 2 TBL yellow mustard 1 TBL garlic powder 1 TSP smoked paprika 1 TSP dried mustard ½ TSP Cumin Sea salt/ground black pepper 2 cups all purpose flour ¼ cup yellow cornmeal ½ cup peanut oil 250° OVEN In a dish, add chicken livers to buttermilk, mustard and soak in fridge at least an hour or more. Drain in colander and discard milk. In a deep dish, add flour, cornmeal and seasonings. Coat the livers well in flour mixture. Return to fridge for about thirty minutes. In a deep cast iron skillet, add oil and heat to 300° Place livers in hot oil and cook to crisp on all sides. Don’t over crowd the skillet. Place livers in oven to keep hot while cooking remaining livers. Add a few dashes of salt at serving. Serve with potatoes and gravy

FRIED OYSTERS

FRIED OYSTERS 24 shucked Oysters 1 cup buttermilk 1 TSP Smoked Garlic Powder 1 TSP Spanish Paprika 1 TSP Old Bay Seasoning Dash hot sauce, I like Crystal’s ½ cup yellow cornmeal 1 cup all-purpose flour Sea salt and freshly ground black pepper ½ - ¾ cup Peanut Oil Heat oil in a deep fryer/ skillet to 350°. Whisk together the buttermilk, garlic powder, Old Bay, paprika and hot sauce in a dish. Whisk together the flour, cornmeal, salt and pepper together in a separate dish. Add the oysters to the buttermilk and let soak at least thirty minutes in the fridge. Remove oysters and place in colander to drain. Dredge oysters through the flour/ cornmeal mixture, gently tapping off the excess flour. Fry in the hot oil in batches, don’t overcrowd the skillet, until golden and crispy, about 2-3 minutes, depending on size. Remove to a paper towel-lined plate and sprinkle with sea salt and pepper again. Serve hot with homemade Cocktail Sauce and lemon wedges HOMEMADE COCKTAIL SAUCE: 1/3 cup Chili Sauce ¼ cup Ketchup 2 TBL Worcestershire Sauce 1 TSP Stone Ground Mustard 1 TBL Horseradish Sauce or to taste Juice from half a fresh lime or lemon A couple dashes of Sea Salt Blend well and chill

CILANTRO LIME SALT

CILANTRO LIME SALT 1 cup Course Ground Sea Salt or any Kosher Salt (do not use iodine salt) Approx. 6 TBL rough chopped fresh Cilantro Zest of a med. lime. Zest really well Juice of one lime 170° OVEN Line a cookie sheet with parchment paper Pour salt over the top evenly. Add chopped cilantro, lime zest and juice from the lime over salt. Using a fork or your fingers, mix and blend everything really well. Spread as thin as you can to aid in the drying process. Bake with a spoon wedged in the oven door to allow for air flow. If using fresh herbs in salt like Cilantro, bake an hour and a half, otherwise an hour is plenty if using dried herbs. When dry, use your fingers or fork to break up chunks to make a fine consistency. Store in air tight container or salt grinder. Makes one cup

LITTLE SMOKIES & BBQ BEANS

LITTLE SMOKIES & BBQ BEANS 1-14 oz. pkg. Little Smokies 1-28 oz. can Bush’s Brown Sugar Hickory, Baked Beans ¼ cup diced onion ½ cup BBQ Sauce, favorite brand 1 TBL Stone Ground Mustard Place everything in a crock pot, stir to blend well. Set on high for two hours, then low a couple hours until serving.

Sugar Cookie Butter Dump Cake

Sugar Cookie Butter Dump Cake 1 container (14 oz) cookie butter 1 can (14 oz) sweetened condensed milk 3 eggs 1 teaspoon ground cinnamon 1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Sugar 3/4 cup salted butter, melted Preheat oven to 350º F. Spray 9 x 13-inch baking dish with non-stick spray. Add cookie butter, sweetened condensed milk, eggs, and cinnamon to mixing bowl. Stir well to combine. Spread mixture into prepared baking dish. Sprinkle dry cookie mix evenly over cookie butter batter. Drizzle the top evenly with melted butter. Bake for 35 minutes or until golden brown and set. Cool for 30 minutes before cutting and serving. Tips,Top with whipped cream or ice cream for an extra fun treat!

Pecan Pie Brownies

Pecan Pie Brownies 40 ounce Family-Size Brownie Mix or 2 regular size brownie mixes 13x9 pan + ingredients listed on the package 1 c Sugar 1 1/2 c Corn syrup 4 Eggs 1/4 c unsalted butter melted 1 1/2 tsp Vanilla extract 2 c pecans chopped Preheat oven to 350 degrees F. Mix brownies according to package instructions. Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 25-30 minutes. While the brownies bake combine the sugar, corn syrup, eggs, butter, and vanilla in a bowl. Mix together thoroughly. Stir in pecans. After 25-30 minutes remove the brownies from the oven and pour the pecan pie filling over them. Place them back in the oven and bake for 30-40 minutes or until the filling only jiggle slightly in the middle when you move the pan. Let cool to room temperature before cutting. Notes If you can't find family-size brownie mix boxes, you can use 2 regular size brownie mix boxes

Quick And Easy Sticky Buns

Quick And Easy Sticky Buns 1 (10 ounce) can refrigerated biscuit dough 2 tablespoons margarine, melted 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 2 tablespoons dark corn syrup 1/4 cup chopped pecans Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all . Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

Hamburger Hot Pot

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

Easy Spicy Southern Chicken Spaghetti

Easy Spicy Southern Chicken Spaghetti 1 lb pasta – cooked 1 lb chicken tenders 2 TBS butter 12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz. Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.) 1 cup milk 1 10 oz can Rotel (tomatoes & chilies) 1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery) 1/2 tsp cumin 2 TBS sriracha or other hot sauce 1 cup Panko or other bread crumbs 1 cup grated cheese (I used a cheddar & mozzarella mix) Salt & Pepper to taste Parsley and/or crushed red pepper as garnish Cook & drain the pasta. Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up. Melt the butter in a deep stock pot sprayed with cooking spray, too. The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later. Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat. Add the chicken. Toss it with the pasta. I added about 1 TBS of black pepper here. You add S & P to taste. Spray a casserole dish with cooking spray & put the chicken spaghetti in it. Top with grated cheese & bread crumbs. Cook at 350 for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit. Garnish with parsley or crushed red pepper or more hot sauce. For leftover's if there are any..... Melt some more Velveeta in a pan with a bit of milk. Reheat the leftover chicken spaghetti & toss it with the additional melted cheese.

FRENCH ONION CHICKEN CASSEROLE

FRENCH ONION CHICKEN CASSEROLE 4 cups cooked chopped chicken 2 cans cream of chicken soup... 1 (16 ounce) container French onion dip 1 cup shredded cheddar cheese 12 ounces egg noodles 1 cup crushed French fried onions Cook the egg noodles according to the package directions. Drain and set aside. Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 inch baking dish with cooking spray. In a large bowl combine the chopped cooked chicken, cream of chicken soup, French onion dip and cheese. Mix well. Stir in the cooked egg noodles. Pour the mixture into the prepared baking dish. Top with crushed French fried onions. Place into the oven and bake for 25-30 minutes, until heated through.

Apple Cinnamon Bread

Apple Cinnamon Bread 1/3 cup brown sugar (not packed) 1 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter, softened 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk 1 apple, peeled and chopped Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

NO BAKE S’MORES PIE

NO BAKE S’MORES PIE Crust: ½ cup butter, melted 2½ cups graham cracker crumbs Filling: 1½ cups mini marshmallows 2 (4 serving size) packages instant chocolate pudding mix 3 cups 1% milk 1½ cups mini marshmallows Marshmallow Cream: 3 egg whites ¾ cup granulated sugar ¼ teaspoon cream of tartar Combine butter and graham cracker crumbs and press into the bottom and up the sides of a 9" pie plate. Set aside. Lightly grease a medium microwave-safe bowl and add marshmallows. Microwave on high in 20 second intervals just until puffed and soft -- stir until completely melted and smooth. In a medium bowl, whisk together pudding mix and milk until smooth. Add marshmallows and whisk vigorously until smooth. Pour into prepared crust and refrigerate until set, at least 2 hours. To make the marshmallow cream, place egg whites, sugar and cream of tartar in a glass bowl and whisk to combine. Add ½-1" of water to the bottom of a small pot (make sure that the glass bowl will rest on top and not touch the water) and bring to a simmer over medium-high heat. Reduce heat to medium and place glass bowl over top, whisking constantly until egg whites are warmed (not hot) and sugar is dissolved. Remove from heat and beat with an electric mixer on high until stiff peaks form -- this can take 5-8 minutes. Spread marshmallow over the top and toast with a kitchen torch if desired. Chill for at least 2 hours before serving.

STRAWBERRY COBBLER

STRAWBERRY COBBLER Strawberry Filling 1 lb strawberries diced ½ cup sugar 1 teaspoon cornstarch 1 teaspoon lemon juice Topping ½ cup sugar 1 cup all purpose flour ½ teaspoon salt 1 tablespoon baking powder 1 tablespoon vanilla extract ¾ cup milk 4 tablespoons melted butter Preheat oven to 375 degrees. Add the diced strawberries to a 2 qt ceramic baking dish, or a deep pie dish. Add the sugar, cornstarch, and lemon juice. Stir to coat the strawberries in the mixture. Let sit while preparing the cake topping. In a medium size mixing bowl add the sugar, flour, salt, and baking powder. Stir to combine. Pour in the milk, vanilla extract, and melted butter. Spoon the batter over the top of the strawberries. Bake at 375 for 35 minutes until the top is crispy and golden brown. Serve cobbler warm or room temperature. Top with ice cream for a special treat!

CREAM CHEESE SNICKERDOODLES

CREAM CHEESE SNICKERDOODLES 1 cup unsalted butter, softened to room temperature 4 oz cream cheese, softened to room temperature 1¾ cup sugar 2 large eggs 1 teaspoon vanilla extract 3¼ cups all-purpose flour 1 teaspoon cornstarch 1½ teaspoon cream of tartar ½ teaspoon baking soda ¾ teaspoon salt ½ teaspoon ground cinnamon Topping ⅓ cup granulated sugar 1 Tablespoon ground cinnamon Combine butter and cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy. Add sugar and beat until light and creamy and well-combined. Add eggs and vanilla extract. Stir well. In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon. Gradually add flour mixture to butter mixture until completely combined. Cover bowl with plastic wrap and transfer to refrigerator to chill for at laest 30 minutes. Once dough has nearly finished chilling, preheat your oven to 350F and line a baking sheet with parchment paper. Prepare your topping by stirring together sugar and cinnamon until well-mixed. Remove chilled dough from refrigerator and scoop by 1 ½ Tablespoon-sized portions. Roll into a smooth ball between your palms and roll through cinnamon/sugar topping mixture until completely coated. Place on prepared cookie sheet at least 2” apart and bake on 350F for 10-13 minutes. Cookies may still seem very soft in the center when finished baking, allow to cool completely on cookie sheet where they will finish baking without becoming overdone and dry.

FROZEN STRAWBERRY LEMONADE

FROZEN STRAWBERRY LEMONADE 6 oz frozen lemonade concentrate 2 cups ice cubes 1 cup water 8 strawberries Place ice and water in a blender followed by frozen lemonade and strawberries. Blend until smooth.

Grilled Garlic and Herb Shrimp

Grilled Garlic and Herb Shrimp 2 tsp ground paprika 2 Tbsp fresh minced garlic 2 tsp Italian seasoning blend 2 Tbsp fresh lemon juice 1/4 Cup olive oil 1/2 tsp ground black pepper 2 tsp dried basil leaves 2 Tbsp brown sugar, packed 2 lb large shrimp , peeled and deveined (21 - 25 per pound) Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Carrot Cake Cheese Cake

Carrot Cake Cheese Cake 18 ounces cream cheese (at room temperature) 1 3/4 cup granulated sugar 1 3/4 cups powdered sugar, sifted 1 cup flour and 1 tablespoon flour 5 eggs 2 1/2 teaspoons vanilla 3/4 cup vegetable oil 1 teaspoon baking soda 1 teaspoon cinnamon 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved 1 cup grated carrots 1/2 cup flaked coconut 1/2 cup chopped walnuts 1 tablespoon butter, softened 1 tablespoon reserved pineapple juice Dash of salt Grease a 9 or 9 1/2 inch spring form pan. Set aside. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoons full of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3-4 hrs.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole 2 lbs skinless chicken breasts, cut into bite-size chunks dry breadcrumbs 1⁄2 cup milk 1 egg, mixed with the milk 8 ounces swiss cheese, cubed 8 ounces ham, diced 1 (10 3/4 ounce) can cream of chicken soup 1 cup milk Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well. Brown in a little oil until golden. Place chicken in a baking dish, add cheese and ham. Mix soup with 1 cup of milk and pour over all. Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Cowboy Cookies

Cowboy Cookies 1 Cup butter 1 Cup sugar 1 Cup packed brown sugar Cream together and add 2 eggs. Add: 1 tsp vanilla, 1 tsp soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal. After all is blended add 2 Cups of chocolate chips & walnuts to taste. Drop by large spoon on cookie sheet. Bake at 350* 12-15 minutes.

Lemon Glaze 7-Up Cake

Lemon Glaze 7-Up Cake 3/4 lb butter, softened 3 cups sugar 5 eggs 3 cups flour 3 tablespoons lemon extract 1 cup carbonated lemon/lime beverage or ( 7-Up) Lemon Glaze 2/3 cup powdered sugar 3 tablespoon lemon juice Cream butter and sugar together Add beating eggs Then flour and lemon extract. Fold in the carbonated lemon/lime beverage or ( 7-Up) Pour into well-greased 12-cup Bundt pan Bake at 325 degrees for 1 to 1 hour and 15 minutes Make lemon glaze, mix powdered sugar and lemon juice together. When cake is cold, dribble with Lemon Glaze.

Chicken Alfredo Biscuit Bake

Chicken Alfredo Biscuit Bake 3 large boneless chicken breast, cooked and shredded 1 12 oz. can of flaky canned biscuits (10 biscuits) 1 jar Alfredo sauce 2 C. shredded mozzarella cheese 1 tsp. garlic powder 1 tsp. Italian seasoning plus more for the top Pour the Alfredo sauce into a large bowl. Add in the garlic powder and 1 tsp. Italian seasoning. Stir to combine. Cut each biscuit into 6 pieces. Place in the bowl with the Alfredo sauce and gently toss to combine. Add in the chicken and 1 C. of the cheese. Again, gently toss to coat and mix well. Place in a lightly greased casserole dish and top with remaining cheese and sprinkle with a little more Italian seasoning. Bake at 375 degrees for 30 minutes.

Sausage and Spinach Casserole

Sausage and Spinach Casserole 1 lb. ground italian sausage (mild) 8 oz. farfalle pasta (bow tie) 1 small onion, chopped 1 T. minced garlic 1 C. frozen chopped spinach, thawed 24 oz. jar pasta sauce (non-meat) 1/4 C. heavy cream 1 tsp. dried basil 1/2 C. freshly grated Asiago or Parmesan cheese 1 C. shredded mozzarella cheese Cook pasta according to pkg. directions. Brown sausage in a med. size pan over med. high heat. Add in the onions and saute till onions are tender. Add in the spinach and garlic, cook to heat spinach. Add in the pasta sauce, cream, basil and Asiago cheese. Stir well. Drain the pasta and mix well with the sauce. Pour into a 9 x 13 casserole dish and sprinkle with the mozzarella cheese. Bake at 350 degrees for 20 minutes.

HAMBURGER STEW

HAMBURGER STEW 2 pounds ground beef - extra lean or ground turkey 2 medium yellow onions, chopped 2 cans (14-1/2 ounces each) stewed tomatoes 1 can Rotel tomatoes 8 medium carrots, thinly sliced 4 celery ribs, thinly sliced 2 medium potatoes, peeled and cubed handfull of fresh mushrooms 1.5 cans low sodium beef broth 1 to 2 tablespoons salt 1 to 2 teaspoons pepper Cook beef over medium heat; drain. Saute onion, carrots, mushrooms and celery; drain. Combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and potatoes are tender. Uncover; simmer 20-30 minutes longer or until thickened.

Corn Fritters

Corn Fritters 2 C. cream corn 2 green onions, chopped (whites and greens) 1/4 C. shredded cheddar cheese 1 egg, beaten 1 C. self rising corn meal 1/4 C. all purpose flour oil for frying Combine corn, onions, cheese, egg, meal and flour. Let sit for 5 minutes. Heat oil 1/2" in a heavy bottom skillet over medium high heat, I used an iron skillet. Drop by spoonfuls into hot oil and reduce temp. of the oil to medium. Fry for 2-3 minutes turn (flatten out a little with a spatula) and fry a couple minutes more. I had to adjust my heat to keep them from cooking too fast, it will just depend on your stove. Drain on a paper sack or paper towels.

Pineapple Praline Bread

Pineapple Praline Bread 2 Eggs, lightly beaten 1 cup Sugar 1 can (15 oz) can crushed Pineapple (juice included) 2 cups all purpose Flour 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1/2 teaspoon Salt For the Topping 1/2 cup unsalted Butter 1/2 cup brown Sugar 1 cup Pecans, chopped and divided Preheat oven to 350 F. In a large bowl mix the flour, baking soda, baking powder and salt. Combine the eggs, sugar and crushed pineapple in another bowl. Blend well. Pour the egg mixture to the flour mixture; stir to mix. Fold in half of the pecans into the mix. Spoon the mixture into a greased or parchment paper-lined 9×5-inch loaf pan (if making one large loaf). Sprinkle the remaining pecans on top and gently press into the batter. Bake for about 45-50 minutes or until a tester inserted in the center comes out clean. Cool the bread in the pan for 10 minutes. Transfer to a rack. For the topping: In a saucepan melt the butter with the sugar. Let boil for a minute. Spoon sauce over the bread covering it entirely. Alternatively, you can melt the butter and sugar and then add the remaining pecans and spoon this over the bread batter before baking. Bake as instructed. I have tried both (see second photo for the alternative method) and they are both yummy. Let it cool completely before slicing. Enjoy!

BAKED CINNAMON SUGAR APPLE CHIPS

BAKED CINNAMON SUGAR APPLE CHIPS 3 apples (Granny Smith, Honey Crisp, and/or Pink Lady) ½ cup granulated sugar 1 Tablespoon ground cinnamon Preheat oven to 225F degrees. Line two baking sheets with silicone baking mats or parchment paper. Set aside. In a small bowl, mix sugar and cinnamon together. Set aside. Using a mandoline or a sharp knife, thinly slice the apples. Evenly, spread the apple slices onto the prepared baking sheets. Sprinkle cinnamon-sugar mixture over top of each apple slice. Bake for 1 hour, flip the apple slices over and bake for another hour.

Lemon Garlic Butter Flank Steak with Mushrooms

Lemon Garlic Butter Flank Steak with Mushrooms 2 pounds flank steak (Recipe for steak marinade) 2 Tablespoons olive oil 3 garlic cloves, minced 16 ounce sliced mushrooms 3 Tablespoons butter ¼ cup chicken broth juice of one lemon pinch of red pepper flakes fresh chopped herbs for garnish Add the flank steak and the steak marinade to a zip lock bag and seal and let marinade for 30 minutes. Remove the steak from the marinade and discard marinade. Slice the steak into strips against the grain. Add the olive oil to a medium skillet and heat over medium-high heat. Add the steak strips and garlic and cook for about 2-3 minutes until the steak is cooked to desired liking. Remove the steak and set aside on a plate. Add the mushrooms to the skillet and cook for 2-3 minutes or until tender. Remove and set on the plate with the steak. Add the butter, chicken broth, juice of one lemon and red pepper flakes to the skillet. Allow to simmer and add the steak and mushrooms back to the skillet. Toss to warm up and garnish with fresh herbs.

Pico de Gallo

Pico de Gallo 4 ripe plum tomatoes, seeded and finely chopped 1 small white onion, finely chopped 1⁄2 cup cilantro leaf, chopped (or more to taste!) 2 -3 jalapeno peppers, seeded and finely chopped 1 tablespoon lime juice salt Combine all ingredients; cover and refrigerate for at least an hour. This tastes best the same day that it's made, but is okay the next day.

JELLO PIE

JELLO PIE 2/3 cup boiling water 1 3-ounce package JELL-O Strawberry Flavor 1 cup ice cold water 1 16-ounce tub cool whip 1 ready-to-use graham cracker crumb crust Boil your water as you prepare your other ingredients. Stir together the boiling water and strawberry Jell-O for two minutes until completely dissolved. Add the ice cold water to the gelatin mixture and stir until slightly thickened. Whisk in 2 cups Cool Whip until well blended. Refrigerate the pie filling for 30 minutes. Smooth out into the prepared pie shell and refrigerate 4 hours or overnight before serving.

Best Fudgiest Brownies

Best Fudgiest Brownies 1 cup 8oz/240g butter, melted and cooled 2 tablespoons (30ml) vegetable oil 1 1/4 cups (9oz/260g) white sugar 1 cup (7oz/200g) packed light brown sugar 4 (2oz/57g each) large eggs, at room temperature 1 tablespoon (15ml) pure vanilla extract 3/4 teaspoon salt 1 cup (3.5oz/130g) all purpose flour 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder 7 oz (200g) roughly chopped chocolate or large chocolate chips Preheat oven to 175°C | 350°F. Lightly grease an 8x12-inch square baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute). Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies). Fold in 3/4 of the chocolate pieces. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces. Bake for 25-30 minutes or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. After 10 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies.

CHICKEN TETRAZZINI

CHICKEN TETRAZZINI 16 oz linguini cooked 1/2 cup butter softened 4 chicken breasts cooked and diced 2 cans cream of chicken soup 2 cups sour cream 1 tsp salt 1/2 tsp pepper 1/2 cup chicken broth 2 tbsp Parmesan cheese grated 2 cups Mozzarella cheese shredded Cook noodles according to box instructions. Set aside. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes.

CHEESY BURGER BAKE

CHEESY BURGER BAKE 1 pound ground beef 1 medium onion, slivered (about 6 ounces) Seasonings of your choice * 8 ounces colby-jack cheese, diced or cubed Brown the ground beef with the onion until the onion starts to brown a little. Drain the fat, if desired. Season to taste. Put the meat mixture in a 6x8" baking dish and stir in the diced cheese. Bake at 350º for 20 minutes or until the cheese is melted and bubbly. * I used a combination of taco seasoning and Nacho Cheddar flavor Kernel Seasons but any seasonings you like will do. Makes about 4 servings

No-Cook Coconut Pie

No-Cook Coconut Pie 2 packages (3.4 ounces each) instant vanilla pudding mix 2-3/4 cups cold 2% milk 1 teaspoon coconut extract 1 carton (8 ounces) frozen whipped topping, thawed 1/2 cup flaked coconut 1 graham cracker crust (9 inches) Toasted coconut In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings

Cinnamon-Sugar Pizza

Cinnamon-Sugar Pizza 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

Greek Potatoes

Greek Potatoes (Oven-Roasted and Delicious!) 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato) 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe) 1⁄2 cup olive oil 1 cup water (can melt a bullion cube in water if desired) 1 tablespoon dried oregano (get the Mediterranean, it's the best!) 1 lemon, juiced sea salt fresh coarse ground black pepper Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam Put all the ingredients into a baking pan large enough to hold them. Lining with foil will help with clean up. Season generously with sea salt and black pepper. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. Bake for 40 minutes. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. This will take about another 40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious. The overly brown ones are the best! Note: You may melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

PICKLE JUICE .. Who Knew

PICKLE JUICE .. Who Knew !! Glad I Do Now .. As kids we were told not to drink it .. LOL Post-Workout Drink: Forget coconut water. Athletes swear by pickle juice's scientifically proven benefits to exercise recovery. In one 2010 study, pickle juice halted post-workout muscle cramps in 85 seconds. That, plus its electrolyte-restoring powers has even yielded Pickle Juice Sport - a dill-flavored sports drink. But really, most athletes stick to good old Vlasic! My hubby used it to help with restless leg syndrome at night! It worked! PMS Remedy: For those same reasons, pickle juice is widely used as a cure for menstrual cramps. It may also prevent you from eating four bags of potato chips in one day. Not that we ever did that. That was a friend. Potato Pick-Me-Up: Add a heavy splash of pickle juice to a pot of simple boiled potatoes for a fantastic side dish. The flavors absorb so perfectly you won't want to add salt, butter, sour cream, or anything to these taters once you're done. Making potato salad? Skip the mayo, and toss with veggies and pickle juice for a much healthier (and more flavorful) version. Pickleback Shot: Odds are you've seen this cocktail on a bar menu sometime in the last couple years (lore has it they were first sold out of a London food truck in 2011). Perhaps you scoffed or called it a fad, but the truth is bartenders claim this to be the perfect complement to whiskey, instantly soothing the taste buds and aftershock of a rough liquor. Order one, and you will order five. For bonus points, follow that up with a Pickletini. Hangover Cure: If you can stomach it on a hangover tummy, pickle juice is a known folk remedy that actually works. It replenishes your depleted sodium levels and helps to assist in rehydration. In many countries, people even take a shot of pickle juice before going out to help prevent dehydration in the first place. Vinegar Replacement: Pickle juice works in place of vinegar in salad dressing, soups, or virtually any recipe. It is essentially vinegar on steroids. Heartburn Cure: Along with its flavor-boosting benefits, pickle juice seems to have the same health effects as straight-up vinegar. Particularly effective as a heartburn soother, pickle juice may also help to avoid blood-sugar spikes if taken with a meal. Bloody Mary Booster: On the not-as-healthy-but-just-as-important side of the spectrum, pickle juice is absolutely dynamite in a Bloody Mary. When its hangover-killing benefits combine with a little hair of the dog, nothing could make your Sunday morning any greater. Cleaning Agent: Food industry insiders have been using pickle juice to clear blackened copper pans for years. It also works well as a grill cleaner, making those charred, crusted-on bits much easier to scrape off. Dill Pickle Bread: Make this. Make it now. Pickle Popsicles: True, you can buy these on pickleaddicts.com (actual, real thing), but you can also just pour some of this glorious nectar into pop molds, paper cups, or ice-cube trays and make your own savory summer snack. Re-Pickler: Or maybe you just want some more pickles? Empty your vegetable drawer and throw some onions, carrots, peppers, whatever, into the jar of leftover pickle juice. Let them sit for a few days and BOOM: new pickles! Meat Tenderizer & Marinade: Pickle juice has amazing meat-tenderizing abilities and, as a marinade, will add a ton of flavor to your meats, without the extra calories in heavy sauces or marinades. It works exceptionally well on chicken - some claim a skinless breast soaked overnight in pickle juice will taste like fried chicken when cooked, and we say that is voodoo but we're okay with it. Try it on cuts of pork and beef, too. Fish Poacher: There is very little in this world that sounds more healthy-boring than poached fish. But, add your pickle juice to the poaching water and you will never look back. Weed Killer: The high vinegar and salt content of pickle juice has made it a longtime favorite with gardeners. Dumping it on dandelions, thistle, and virtually all common weeds that crop up around your home. Bonus, it's pet-friendly and you probably already have it in your fridge! Recipe Add-On: We lost track of all the things you can add pickle juice to, but some favorites include: BBQ sauce, hummus, chicken salad, mac 'n' cheese, gazpacho, deviled eggs, vinaigrette, borscht, beet salad, salsa, bean dip, sauerbraten, and meatloaf. Hiccup Stopper: We've found little scientific evidence backing up this claim (and, frankly, we're glad the scientists are working on other things), but many, many people claim that the number-one cure for hiccups is a small glass of pickle juice. Given how well this stuff works on everything else in the world, we believe it.

Southern Style Collard Greens

Southern Style Collard Greens 2 lbs. collard greens, stemmed and thinly sliced 1 lb. smoked ham hock 3 quarts chicken stock 1/4 tsp. red pepper flakes 1 T. white sugar 1 T. apple cider vinegar salt and pepper to taste pepper sauce for serving Place ham hocks, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 10 minutes. Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 40-50 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste. Serve with pepper sauce.

Crock-Pot Chicken and Noodles

Crock-Pot Chicken and Noodles 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. I served this over mashed potatoes, with a side of green beans

General Tso's Chicken

General Tso's Chicken 1 lb chicken thigh, boned and cubed 3 eggs, beaten 1/2 cup cornstarch, plus 2 teaspoons cornstarch 5 dried chili pods 1 1/2 tablespoons rice vinegar 2 tablespoons rice wine 3 tablespoons sugar 3 tablespoons soy sauce In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture is too thick, add some vegetable oil to separate the pieces. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated). Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.

PECAN PIE BROWNIES

PECAN PIE BROWNIES 40 ounce Family-Size Brownie Mix or 2 regular size brownie mixes 13x9 pan + ingredients listed on the package 1 c Sugar 1 1/2 c Corn syrup 4 Eggs 1/4 c unsalted butter melted 1 1/2 tsp Vanilla extract 2 c pecans chopped Preheat oven to 350 degrees F. Mix brownies according to package instructions. Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 25-30 minutes. While the brownies bake combine the sugar, corn syrup, eggs, butter, and vanilla in a bowl. Mix together thoroughly. Stir in pecans. After 25-30 minutes remove the brownies from the oven and pour the pecan pie filling over them. Place them back in the oven and bake for 30-40 minutes or until the filling only jiggle slightly in the middle when you move the pan. Let cool to room temperature before cutting. Enjoy! Notes If you can't find family-size brownie mix boxes, you can use 2 regular size brownie mix boxes

Pork Carnitas

Pork Carnitas (Mexican Slow Cooker Pulled Pork) Carnitas 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder) 3-4 teaspoons salt 1 teaspoon pepper 1 tablespoon dried oregano (or Mexican oregano) 1 tablespoon ground cumin 1 large brown or white onion , cut into wedges 8 cloves garlic , smashed 2 limes , juiced 2 large oranges , juiced (or 3/4 cup natural orange juice) 3/4 cup coke (Original or Mexican coke is ideal)* 2 bay leaves Rinse and pat dry pork with a paper towel. In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves. Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart). Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!) TO CRISP IN THE OVEN: Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper). Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges. TO CRISP ON STOVE: Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy! TO SERVE: Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! Serve in Tacos, Burritos, or in a salad! Recipe Notes *Coke with cane sugar instead of corn syrup is ideal, however you can use any coke. Alternatively, substitute with chicken broth (chicken stock). **If you don't like the sound of this particular carnitas recipe, try my tomato based crispy pulled pork!

Lemon Chicken

Lemon Chicken 6-8 chicken thighs skin-on, bone-in, trimmed of excess fat 1 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons olive oil divided 1 1/2 tablespoons garlic minced or crushed 1/4 cup lemon juice 1/4 cup chicken stock or broth (or a dry white wine for extra flavour!)* 2 teaspoons dried oregano 1 teaspoon dried thyme 1 tablespoon fresh chopped parsley, plus extra to garnish Lemon slices for garnish Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper. Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden. Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs. Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes). Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.

Garlicky Herb Red Potato Salad

Garlicky Herb Red Potato Salad 3 pounds baby red potatoes scrubbed, washed and quartered 1/3 cup olive oil 1 tablespoon white vinegar 4 cloves garlic minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 cup fresh flat leaf parsley finely chopped 1 1/2 teaspoons fresh thyme finely chopped 1 teaspoon fresh rosemary leaves finely chopped Bring potatoes to a boil in salted water over high heat. Reduce heat to medium and allow to simmer until fork tender (about 10-12 minutes). Drain in a colander and rinse under cold running water. Spread out onto a baking sheet to completely cool potatoes (about 10 minutes). While potatoes are cooling, mix together olive oil, vinegar, garlic, salt, pepper, parsley, thyme and rosemary. When potatoes have cooled to the touch, transfer to a serving bowl. Pour dressing over top and gently toss through to evenly coat. Taste test and adjust salt, pepper or herbs if desired, to suit your taste. Serve!

Lemon Garlic Roast Chicken

Lemon Garlic Roast Chicken 1/2 cup olive oil 4 cloves garlic minced 1 tablespoon fresh parsley, finely chopped 2 teaspoons fresh thyme leaves finely chopped 1 teaspoon fresh rosemary finely chopped 4 teaspoons salt divided 3/4 teaspoon freshly ground black pepper adjust to your taste 1 lemon halved and sliced 1/4 inch thick (see note) 1 onion halved and sliced 1/4-inch-thick 3 large garlic cloves thinly sliced 4-5 pound whole chicken backbone removed and butterflied 1/2 cup dry white wine (such as Pinot Grigio) -- or low sodium chicken broth/stock Juice of 1 lemon Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with paper towel. Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside. Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan. Season chicken skin with remaining salt. Roast for 45-55, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer. Baste again, then broil for a further 5-10 minutes until golden. Remove the chicken from the oven, cover skillet tightly with foil and allow to stand for 10 minutes before serving, allowing the juices to recirculate through the meat. Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper. Serve, drizzled with pan juices and cooked onions/garlic.

Corn casserole

Corn casserole 1 (15 oz) can whole kernel corn, drained 1 (15 oz) can cream-style corn 1 package Jiffy corn muffin mix (8 oz.) 1 cup sour cream 1/2 cup butter, melted 1 cup shredded cheddar cheese or your favorite Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

Oven Roasted Potato Wedges

Oven Roasted Potato Wedges 3 large russet potatoes 2 T. olive oil 1 1/2 T. my house seasoning Wash and dry potatoes, slice into wedges. Place in a ziploc bag and add in oil and seasoning. Toss to coat well. Line a baking sheet with tin foil and spray lightly with cooking spray. Lay the potatoes out evenly and place in a 400 degree oven for 35-40 minutes. Turn the potatoes every so often to get golden brown on all sides. My house seasoning: Equal parts garlic powder, onion powder and black pepper.

SWEET & SOUR CHICKEN

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

Crispy Crab Treats

Crispy Crab Treats 1 pound fresh crab meat 3 slices of white bread, crust removed 1 egg beaten 1 tablespoon mayonnaise (I use Hellman's) 1 teaspoon Dijon mustard (I use Malle) 1 teaspoon Worcestershire sauce 1 tablespoon Old Bay Seasoning 1 tablespoon parsley Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any

Broccoli Chicken Casserole with Cream Cheese and Mozzarella

Broccoli Chicken Casserole with Cream Cheese and Mozzarella 5 cups shredded cooked chicken breast 2 broccoli heads, cut into small florets 3 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 teaspoon Italian seasoning 3/4 cup chicken stock 8 oz (230g) softened cream cheese 1 1/2 cups shredded mozzarella cheese Fresh cracked pepper, to taste Fresh chopped parsley, or garnish Preheat your oven to 400ºF (200ºC) and lightly grease a baking pan. Spread shredded chicken in the greased dish and sprinkle with minced garlic, red pepper flakes, pepper, and Italian seasoning. In a bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish. Top with broccoli florets and shredded mozzarella. Bake the chicken casserole in the oven for 20 minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the casserole. Garnish with fresh chopped parsley and serve immediately. Enjoy! Note: The chicken broccoli casserole is easy to reheat the day after. Simply cover with foil and put in the oven at 370ºF (190ºC) for 10 – 15 minutes until heated through. To ensure broccoli is tender, you can quickly blanch the florets in boiling water, then drain before using in the recipe. If you’re non-keto and want a side-dish, you can serve the casserole with sauteed spinach, rice, bulgur or quinoa on the side.

Chocolate Cookie Dough No-Bake Cheesecake

Chocolate Cookie Dough No-Bake Cheesecake Rich chocolate cookie dough combines with a sweet no-bake cheesecake for an irresistible dessert. For the crust: 1 & 1/2 cups graham cracker crumbs 1/3 cup packed light brown sugar 1/2 cup unsalted butter, melted For the chocolate cookie dough: 1/2 cup unsalted butter, softened 1/4 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons cream (or milk) 1/2 teaspoon vanilla extract 1/4 cup unsweetened cocoa powder 1 cup all-purpose flour 1/4 teaspoon salt For the cheesecake: 12 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream chocolate chips, sprinkles, or shavings for garnish Directions: To make the crust: Preheat oven to 350°F. Grease a 9-inch pie pan. Mix together the graham cracker crumbs, brown sugar, and butter until combined. Press into bottom and up sides of prepared pan. Bake for 10 minutes. To make the chocolate cookie dough: Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the cream and vanilla. Add the cocoa, flour, and salt. Mix on low speed until combined. Spread the dough over prepared crust. Refrigerate while making the cheesecake. To make the cheesecake: Using an electric mixer on medium speed, beat the cream cheese and sugar until fluffy. Mix in the vanilla. Whip the cream until soft peaks form. Gently fold into cream cheese mixture. Spread evenly on top of the cookie dough layer. Garnish with chocolate, if desired. Refrigerate about 3 hours before serving. Notes: Keep refrigerated. You may find it’s easier to slice the cheesecake if you let it stand at room temperature for about 10 minutes. Yield: 8 to 10 servings

Crockpot Lasagna

Crockpot Lasagna 1 pound Ground Beef Lasagna noodles 1 jar spaghetti sauce 1 1/2 cups cottage cheese 1 1/2 cups shredded Mozzarella cheese 2 tablespoons grated Parmesan cheese Brown ground beef and drain. Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 Cup cottage cheese over meat. Sprinkle 1/2 Cup mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done.

Easy Cheesy Breadsticks

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

Cucumber Salad

Cucumber Salad 3 tablespoons olive oil 1 1/2 tablespoons red wine vinegar 1 teaspoon minced garlic 1 teaspoon dried oregano 1/4 teaspoon each salt and pepper 2 English cucumbers, sliced 1 large avocado sliced 1/2 cup feta cheese, crumbled 1/4 of a red onion thinly sliced In a medium bowl, whisk together the olive oil, vinegar, garlic, oregano, salt and pepper until combined. Add the cucumber slices, avocado, feta and onion slices into the dressing and toss well. Taste test and adjust salt and pepper, if desired. Serve immediately.

Pineapple Rum Punch

Pineapple Rum Punch 2/3 cup pineapple coconut juice 1/4 cup gold rum 3 Tbsp lime juice 1/3 cup ginger ale , divided Add pineapple coconut juice, rum and lime juice to a small pitcher. Stir and chill. Fill 2 glasses with ice cubes. Pour half the pitcher mixture into each glass and top each glass off with half of the ginger ale. Garnish with pineapple wedges, a slice of lime, and a pineapple leaf. Recipe Notes For a sweeter version, add in 2-3 Tbsp of simple syrup or agave nectar per serving.

Browned Butter Honey Garlic Shrimp

Browned Butter Honey Garlic Shrimp 4 tablespoons unsalted butter 4 tablespoons honey 1 tablespoon fresh squeezed lemon juice (or juice of half a lemon) 1 tablespoon low sodium soy sauce 3 cloves garlic , minced 21- ounces | 600-grams shrimp , peeled and deveined (tail on or off) Salt to season Lemon wedges (to serve) Fresh chopped parsley , to serve Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance. Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later. Add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside. Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque. Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley. Serve with steamed vegetables; over rice or with a salad

Garlic Butter Basted Steakhouse Steak

Garlic Butter Basted Steakhouse Steak For Steaks: 4 7-8 ounce (200 gram) steaks, 1-inch thick (rib-eye, scotch fillet, New York strip, porterhouse, sirloin or rump) Salt and pepper, to season 2 tablespoons olive oil, divided 4 tablespoons butter, divided 6 garlic cloves lightly crushed with the back of a knife, divided 6-8 thyme or rosemary sprigs, divided Take steaks out of the refrigerator for at least 20 minutes before cooking. Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. Season steaks all over with salt and pepper just before they go into the pan. When pan begins smoking, lay the steak into the pan away from you I(one or two at a time) and cook for 1-2 minutes each side until crisp on the bottom, flipping and searing again for a further minute each side until you get a nice, even gold colour and crisp texture on the steaks. Sear the sides to render the fat for a further minute. Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme (or rosemary), and 3 garlic cloves to the pan. Allow the butter to foam a little while frying the herbs and garlic for 1 minute to release flavours into the pan. Place cloves on top of steaks and baste with the butter (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon). Baste constantly while cooking for a further minute or two until done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.) Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steak.

Sweet and Sour Pork

Sweet and Sour Pork Sweet and Sour Sauce- ½ cup honey 6 tablespoons rice vinegar 4 teaspoons soy sauce 3 tablespoons tomato paste 1 tablespoon cornstarch 2 tablespoons water Pork- 1 ½ pound pork tenderloin cut into 1-inch cubes 1 teaspoon kosher salt divided ½ teaspoon black pepper divided ¾ cup all-purpose flour ⅓ cup cornstarch 2 large eggs 2 cups plus 1 tablespoon vegetable oil for frying 1 tablespoon minced garlic 1 cup chopped white onions ¾-inch sized pieces 1 cup chopped red bell pepper ¾-inch sized pieces 1 cup chopped green bell pepper ¾-inch sized pieces 1 cup pineapple chunks ¾-inch sized pieces 2 tablespoons sliced green onion ½ teaspoon sesame seeds In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside. In a small bowl combine the cornstarch and water. Season pork with ½ teaspoon salt and ¼ teaspoon pepper. In a shallow dish mix together flour and ⅓ cup cornstarch. In a separate shallow dish add eggs and whisk. Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture. In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 350°F (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes. Transfer pork to a sheet pan and drain on paper towels. Fry the next batch. Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean. Heat wok over medium-high heat and add in 1 tablespoon oil. Once the oil is hot add the garlic and onions, stir-fry for 30 seconds. Add in the red and green bell peppers, and stir-fry for 1 minute. Add in the pineapple and stir-fry for 1 minute. Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil. Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork. Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.

Garlic Mushrooms

Garlic Mushrooms 4 tablespoons unsalted butter 1 tablespoon olive oil 1/2 an onion chopped (optional) 1 pound (500 g) Cremini or button mushrooms 2 tablespoons dry white wine* (optional) 1 teaspoon fresh thyme leaves chopped 2 tablespoons chopped fresh parsley 4 cloves garlic minced Salt and pepper to taste Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes). Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges. Pour in the wine and cook for 2 minutes, to reduce slightly. Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant. Season generously with salt and pepper (to your taste). Sprinkle with remaining parsley and serve warm.

Apple Crumble

Apple Crumble APPLE FILLING: 8 medium apples (or 10 small apples), peeled, cored and sliced* 1/4 cup white granulated sugar 2 tablespoons light brown sugar packed 1 tablespoon all-purpose flour 3/4 teaspoon ground cinnamon 1/4 cup water CRUMB: 1 1/4 cup quick-cooking oats (or rolled oats for a chewier crumb) 1 1/4 cup all-purpose flour 3/4 cup light brown sugar packed 1/4 cup white granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon baking powder 3/4 cup (180 g) unsalted butter melted Preheat oven to 350°F (175°C). Arrange the sliced apples into a 9x13-inch baking dish. Add the sugars, flour and cinnamon over the apple slices. Pour in the water and mix everything through until apples are evenly coated. In a bowl, combine the oats, flour, sugars, cinnamon, salt, baking powder and melted butter. Mix well using a metal spoon or your fingertips, until the butter has soaked through the dry ingredients (about one minute of mixing or less). Sprinkle evenly over the apple filling. Bake in preheated oven for 40 - 45 minutes, or until the crumb is golden and crisp and the apples are cooked to your liking.

Cajun Butter Steak Bites

Cajun Butter Steak Bites For Cajun Seasoning: 1 tablespoon mild paprika 1 1/2 teaspoons salt 1 1/2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon chili powder, add more if you like heat 3/4 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon brown sugar 1/2-3/4 teaspoon cayenne pepper, add more if you like heat 1/4 teaspoon cracked black pepper to taste For Steak: 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye) 1-2 tablespoons canola oil, divided 1/4 cup butter 4 cloves garlic finely chopped Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat. Serve warm. Recipe Notes *We make Cajun seasoning from scratch in this steak bites recipe. Feel free to use 3 tablespoons of store bought Cajun seasoning. Make sure the brand you use is low sodium.

Cheesy Garlic Bread

Cheesy Garlic Bread 14 ounces (400 grams) loaf French bread, (or Italian), sliced in half horizontally (lengthwise) 1/2 cup unsalted butter, softened 6 cloves garlic, finely chopped (or 1 1/2 tablespoons minced garlic) 2 tablespoons fresh parsley, finely chopped 1/4 teaspoon salt, (or to taste) 1 1/2 cups shredded mozzarella cheese 1/2 cup finely shredded parmesan cheese 1/2 teaspoon dried parsley, Preheat oven to 200°C | 400°F. Line a baking sheet with parchment paper (baking paper), or foil. Arrange bread on baking sheet, cut-side up. In a small-sized bowl, combine together the butter, garlic, fresh parsley and salt. Mix ingredients together until well blended. Evenly spoon the garlic butter mixture evenly over both bread halves right to the edges. Top with the cheeses and sprinkle with the dried parsley. Bake, uncovered, for 20 minutes, or until the cheese is melted and bubbly. Broil for about 2 minutes, or until the top is golden and crispy. Slice and serve warm.

Homemade Cake Flour

Homemade Cake Flour 1 c flour 2 tbsp. corn starch Measure out one cup of AP flour. Remove two tablespoons flour from the cup. Add in two tablespoons of cornstarch. Sift together.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes Pancakes 1 c all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1 c milk 1 large egg 1 tsp. vanilla extract 1 tbsp. vegetable oil Cinnamon FIlling 1/2 stick unsalted butter, room temperature 1/4 c plus 2 tablespoons brown sugar 1 1/2 tsp. ground cinnamon Cinnamon Filling In a medium bowl, stir together the butter, brown sugar, and cinnamon and place into a pastry bag or plastic baggie. Set aside. Pancakes In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Whisk in the milk, egg, vanilla extract, and oil, until incorporated. Heat skillet over medium heat, and spray it with nonstick spray. Using a 1/8-1/4 size measuring cup, pour batter onto skillet. Spread the batter out more if necessary, to about 4-inch diameters. Reduce the heat to medium-low. When your pancake begins to form bubbles around the edges, pipe the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it\'s golden brown on the bottom. Gently but quickly flip over pancake. Cook an additional 2 to 3 minutes (with temperature still on medium low), until the other side is golden as well. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of glaze.

Chocolate Ooey Gooey Cake

Chocolate Ooey Gooey Cake 2 sticks (226g) butter, melted 1 package chocolate cake mix 3 eggs, one egg for bottom cake layer THEN two eggs for filling layer 1 package (8-ounce) cream cheese, softened 1/4 cup (31g) cocoa powder 16 ounces confectioners sugar 1 teaspoon vanilla extract Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3-inch round cake pan OR 9-inch x13-inch dish. (I have heard bundt pans work as well!) Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended. Pat the mixture into prepared pan and set aside. In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9x13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

coffee sugar cookies

coffee sugar cookies 1 c butter softened 1 1/2 c granulated sugar 2 eggs 2 tbsp. fresh ground coffee you can also use instant crystals or powder 1/2 tsp. vanilla 2 1/4 c flour 1 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. salt I used kosher In a mixer, cream together butter and sugar. In a small bowl, combine eggs, vanilla, and coffee until fully incorporated. In separate bowl add together flour, baking powder, cinnamon, and salt. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined, do not over beat. Chill this dough for at least one hour, preferably overnight. When you are ready to bake, preheat oven to 350 degrees. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet. Bake for 8-10 minutes, or until edges are slightly golden. Allow cookies to cool completely before covering in any icing

White Chocolate Marshmallow Bark

White Chocolate Marshmallow Bark 2 pkg 11.5 oz. white chocolate chocolate chips 4 tbsp. vegetable oil divided 2 c Rice Krispies® 2 c mini marshmallows sprinkles optional In heavy 2-quart saucepan, melt white chocolate chips and oil over low heat, stirring constantly. Remove from heat. Stir in Rice Krispies® cereal and spread out on a parchment lined baking sheet. (I spread mine over a fondant impression mat that gave the back of the chocolate a design; more details below) Place in freezer (be sure it is level) for 5 minutes. In the mean-time and in a clean pan, melt other bag of white chocolate chips and oil over low heat, stirring constantly. Remove from heat and allow to cool slightly. Take chocolate crispy pan from freezer and poor room temperature white chocolate over top, spreading out with an offset spatula. Immediately cover with marshmallows and sprinkles. (sprinkles and any other candy optional) Refrigerate until hard. Break into bite-size pieces. Store in airtight container in refrigerator.