Enchilada Sauce

Enchilada Sauce 1 can(s) tomato sauce (28oz) 2 can(s) diced tomatoes (15oz) 1 Tbsp dried oregano 1/2 tsp cayenne pepper 1 tsp beef stock (granules) 1 tsp black pepper 1 tsp cumin 1 tsp paprika 1 tsp salt 1 Tbsp fresh garlic 1 medium onion diced 1/2 small green bell pepper Place diced canned tomatoes, onion, garlic and bell pepper in food processor and puree. Add all ingredients to heavy pan and simmer for 30-45 minutes stirring regularly so not to burn. Let cool. Store in fridge for up to 2 weeks. I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!

Egg Cheese Casserole

Egg Cheese Casserole 7 medium eggs, beaten 1 c milk 2 tsp salt 1 lb Monterey Jack cheese, shredded 1 lb cottage cheese 4 oz cream cheese, cubed 3/4 stick butter, cut up 1 tsp baking powder 1/2 c flour Beat together eggs, milk & salt. Set aside. Combine Monterey Jack, cottage cheese & cream cheese; add butter and set aside. To egg mixture, add the baking powder & flour. Mix well. Stir the cheese into the eggs and pour into a buttered glass baking dish - 9 x 13". Bake @ 350 degrees for 1 hour.

Chinese-Style Hamburger Casserole

Chinese-Style Hamburger Casserole 1 lb ground beef 2 medium onions, chopped 1 c celery, sliced 1 can(s) cream of mushroom soup (or cream of chicken soup) 1 c warm water 1/2 c rice, uncooked pepper to taste 1 small can of mushrooms, undrained 1/4 c soy sauce Brown meat; drain. Mix meat and remaining ingredients together. Place in a 2-quart casserole dish. (Dish may be sprayed with cooking spray.) Cover and bake for about 1 1/2 hours at a 325 degree oven. (I uncover during the last 15 minutes). Bake until rice is done. Ovens may vary.

Ham and Cheese Biscuits

Ham and Cheese Biscuits 2 c buttermilk baking mix, like Bisquick 1 c shredded sharp cheddar cheese 1/2 c diced ham 2/3 c milk 1 1/2 Tbsp melted butter In a bowl combine the baking mix, cheese and ham. Stir in the milk. Using a small ice cream scoop, scoop the mixture into a well-greased iron skillet. Bake in a 425-degree oven for 15-17 minutes or until the tops are golden brown. Remove and brush with the melted butter. Makes 12 biscuits

Chinese Casserole

Chinese Casserole 1 lb ground beef 1 c white onion, chopped 2 - 1/2 c fresh mushrooms, sliced or quartered 1 c celery, chopped 1 c rice, uncooked (white) 1 can(s) cream of chicken soup 1 can(s) cream of mushroom soup 2 c water 1 Tbsp Worcestershire sauce 1 tsp soy sauce 1/2 tsp white pepper 1 1/2 c chow mein noodles In a large skillet brown ground beef and onion and drain off access grease if necessary. Lean ground beef will not have grease. In a large mixing bowl combine ground beef and all other ingredients except chow mein noodles. Pour mixture into large casserole dish or oblong baking bakeware sprayed with non-stick cooking spray. Cover with foil. Bake for 50 min at 350 degrees. Remove from oven and top with chow mein noodles. Return to oven for additional 10 minutes or until noodles are warm and slightly browned. Variations on this recipe would include using brown rice rather than white and instead of ground beef substitute chicken.

Boudin Balls & Spicy Creole Dip

Boudin Balls & Spicy Creole Dip My Way SAUSAGE BALLS 2 lb pork boudin sausage 3 large eggs 1/2 c all-purpose flour 1 Tbsp fresh garlic, minced 1 Tbsp parsley flakes SEASONED FLOUR 2 c all-purpose flour 1 Tbsp garlic powder 1 tsp sea salt 1 Tbsp parsley flakes EGG WASH 4 large eggs 1 tsp garlic powder 1 tsp cayenne pepper BREAD CRUMB COATING 2 c plain bread crumbs 1 Tbsp parsley flakes 1 tsp fresh ground black pepper 1 tsp onion powder 1 1/2 Tbsp Tony Chachere's original Creole seasoning CREOLE DIPPING SAUCE 1 c real mayonnaise 4 Tbsp mustard, spicy brown 2 Tbsp fresh garlic minced 1 tsp cayenne pepper In a bowl, add the mayo and mustard; whisk till mixed well. Add the garlic and cayenne, whisking very well. Cover with a lid and store in the fridge so the flavors will marry together. In a large bowl, cut the casings off of the boudin and take out the sausage within. Throw away the casings. Add the eggs, flour, garlic, and parsley mixing well; set aside. If this mixture still looks real moist, you can add more flour, a little at a time, until it takes on a thick consistency. Wash hands thoroughly. In a pie dish, mix the ingredients for the seasoned flour whisking well; set aside. Boudin Balls & Spicy Creole Dip My Way In a small bowl, whisk together the ingredients for the egg wash making sure they are blended well; set aside. In a pie plate, whisk together all the ingredients for the bread crumb coating; set aside. With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Make sure they are tightly packed. You might have to squeeze some moisture out of them and that is fine. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the bread crumbs, turning to coat them evenly. You will need to rinse off your hands after every 2 or so boudin Balls but it is so worth the time. Transfer the boudin balls to a greased baking sheet and refrigerate for at least 1 hour or up to overnight. Pre-heat corn oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until a dark golden brown. Remove from the oil and drain on the prepared baking sheet. Let them cool before serving. Serve the boudin balls hot or warm, with the Creole dipping sauce alongside.

Margarita Shrimp Cocktail

Margarita Shrimp Cocktail 2 jar(s) jars of salsa (16 oz each) 2 Tbsp hot sauce 2 to 4 Tbsp prepared horseradish to taste (we actually like 6 to 8) 1/4 c chopped jalapenos (from a jar) 1 good sized fist-full of cilantro, chopped 1/4 tsp black pepper pinch salt 1/2 c diced red onion 3 medium roma tomatoes, diced 1 large peeled and chopped mango 1/2 lb frozen popcorn sized shrimp, peeled and deviened 1 or 2 large avocados, chopped 4 Tbsp lime juice tortilla chips Mix first 7 ingredients in a medium sized bowl. Toss in tomatoes, onions, mango, and shrimp. Chop avocado and toss with lime juice. Leave to soak for 3 to 5 minutes. This will slow down the browning process of the avocado. Add avocado lime juice to mixture and toss. Serve with tortilla chips.

"Dirty" Mac Salad

"Dirty" Mac Salad 8 oz Ditalini pasta (1/2 of a 16 oz bag, or 1-1/2 cup raw) 1/2 c fine diced purple onion 3/4 c fine diced celery 8 pimento stuffed queen olives, diced DRESSING 1 c mayonnaise 1/2 c sour cream 1 Tbsp yellow mustard 1 Tbsp olive juice (from jar) 1/2 oz vodka (optional) 1/2 tsp salt 1 tsp pepper 1 tsp celery seed 1 dash(es) cayenne pepper (optional) Prepare pasta according to package directions. Drain. Allow to cool as you prepare vegetables and dressing. Toss pasta, onions, celery, and olives. Prepare the dressing. Gently fold into macaroni and vegetables. Refrigerate at least 4 hours or overnight.

Tuna Patties With Lemon-Dill Sauce

Tuna Patties With Lemon-Dill Sauce 2 large eggs 2 tsp lemon juice, fresh 1/4 c grated Parmesan cheese 3/4 c Italian seasoned bread crumbs + 1/2 cup 17 oz tuna, canned (one 12 oz and one 5 oz) drained 1/4 c green onions, diced 1/4 tsp ground pepper 2 dash(es) Old Bay seasoning vegetable oil LEMON DILL SAUCE 1/2 c mayonnaise (can use reduced fat) 1 tsp lemon juice, fresh 1 tsp grated lemon peel 1/2 tsp dill weed Make the Lemon-Dill Sauce first by just mixing the ingredients together and keep in the fridge until needed. Double recipe if you like a good amount, like me. Beat the eggs and mix the lemon juice in a medium bowl. Stir in the Parmesan cheese and the 3/4 cup bread crumbs. Fold in the tuna and onions and mix well. Add the pepper and Old Bay seasonings. Shape mixture into round 1 inch thick patties, like you would hamburger patties. I was able to make six patties. Put the other 1/2 cup of bread crumbs on a paper plate and hold the patties carefully. Sprinkle the breadcrumbs on both sides to dust them. Carefully shake excess off. When all are ready to cook, heat about 3 tablespoons of vegetable oil in a fry pan on stove, medium heat until it is good and hot but not smoking. Add three patties at a time and fry about 4-5 minutes on each side. Add a little more veg oil when adding the second batch. The time it cooks depends on how thick your patties are. They should be golden brown. Serve with the lemon-dill sauce or tarter sauce. These may be small but are filling. Can serve two patties each for three or one patty for six if doing a brunch. Enjoy!

Upside-Down Peach Cobbler Spice Cake

Upside-Down Peach Cobbler Spice Cake 29 oz sliced peaches in heavy juice (large can) 1 box Jiffy cake mix 1 c self-rising flour 1 c sugar 1 stick butter 1/2 can(s) evaporated milk 1 Tbsp cinnamon, ground 1 dash(es) clove 1 dash(es) nutmeg 1 dash(es) allspice Preheat oven to 325 degrees. (I used my 2 1/2 qt deep dish round casserole dish for this recipe and had to play with the baking time due to the depth of the dish.) Place butter and sugar in a casserole dish. Place in oven while it is preheating. In a separate bowl, mix together all dry ingredients and set aside. Once butter is melted remove casserole dish from oven. Add in 1/2 can of evaporated milk. Whisk in dry ingredients until well blended. Pour can of peaches with juice into batter and mix well. Place mixture in oven and bake until a toothpick comes out clean (about 45 minutes). (I test with a butter knife due to the depth of the casserole bowl I was using.) The cake may be a little undone on the bottom but that may be some of the peach juice. Remove from oven when done and let set for a few minutes. You can leave it in the casserole dish and serve from there or turn out on a plate or serving platter, but be careful since most of the peaches have settled in the bottom of the cake. Serve while still warm with the ice cream of your choice. Enjoy!

Spanish Rice with Ground Beef

Spanish Rice with Ground Beef 1 box Zatarains Spanish rice 1 can(s) diced tomatoes w/basil, garlic & oregano 1 can(s) Mexican style corn, 11 oz 1 c Kraft shredded Mexican cheese blend 2 bag(s) Fritos corn chips, 1 oz each (snack size) 1 lb ground beef Brown and drain ground beef. Add corn. While ground beef is browning cook Spanish rice according to directions on box using the can of tomatoes. Add rice to ground beef mixture. Pour into sprayed 9 x 13 pan. Sprinkle cheese over top. Add crushed corn chips (optional). Cook for 10 minutes at 350.

Mexican Cornbread Casserole

Mexican Cornbread Casserole GROUND BEEF MIXTURE: 1 lb ground beef, lean 1 packet taco seasoning, medium 3/4 c chopped onions 1 1/2 c shredded cheddar cheese 1 can(s) Rotel with green chiles, 10 oz can 1/2 can(s) corn, drained (or all of a small can), 8.75 oz can 1/2 can(s) red kidney beans, drained & rinsed, 16 oz can TOPPING: 1 box cornbread mix (I used Jiffy), 8.5 oz 1 egg 1/2 c milk Preheat oven to 400'F. Grease or spray with cooking spray a 13X9" pan. Brown meat with onions. Add taco seasoning and cook thoroughly, stirring to blend in the mix. Add Rotel, corn and kidney beans. Pour into greased 13x9" pan. Top with cheese. Prepare cornbread according to directions with 1 egg & 1/2 cup milk. Pour over cheese and lightly press in a bit. Bake for 15-20 minutes. (per cornbread package directions)

Sausage and Mushroom Stuffing

Sausage and Mushroom Stuffing sometimes I like stuffing with out having turkey 1 lb sausage, sage 1 c onion, diced 1 c celery, diced 1 1/2 c mushrooms, sliced 1 1/2 c chicken broth, low salt 1 pkg herb stuffing mix (my preference is Pepperidge Farm) 1/2 c butter, melted 1 tsp oregano, dried 1 tsp sage, dried Crumble and brown sausage. Saute onions and celery until soft, then add mushrooms for approximately 2 minutes. Drain all grease. In a large bowl, add stuffing mix, browned sausage, onions, mushrooms, and celery. Slowly sprinkle seasonings while stirring until well blended. Add broth, stir until well blended then drizzle butter while stirring. Pour into a casserole dish. Bake in a covered dish at 350° for 35 minutes. This may also be stuffed into your turkey by spooning it in the cavity loosely then pinning the bird to hold the stuffing. Bake according to directions on turkey.

Strawberry Cheese Shortcake

Strawberry Cheese Shortcake 2 box strawberry cream Jell-O pudding, 3.4 oz each 2 box cheesecake Jell-O pudding, 3.4 oz. each 2 c fresh cut strawberries 1 box vanilla wafer cookies 1 pound cake 1 pkg tub whipped topping, 16 oz. 1 pkg strawberry sauce Prepare the strawberry and cheesecake Jell-O pudding according to package directions. After mixing, put in the ice box. (I used 1/2 c less milk to mix pudding for each box to make it thicker... up to you) Wash and slice fresh strawberries. Set aside. Put a little over half a box cookies at the bottom of your dish. Add one of you puddings on top of cookies. Then add a layer of fresh slice strawberries. Repeat layers until all your ingredients are gone. Top with whipped cream and a few crushed vanilla wafers. Set into ice box for 2 hours before serve. Slice pound cake, spread sauce on a slice of pound cake. Add your layered pudding mix on top. It comes out like strawberry shortcake with cheese cake.

Sweet Potato Jacks

Sweet Potato Jacks Some people call these fried pies or fritters but my mama called them jacks. When I make these I always think about my daddy because he loved them so much. The only difference in this recipe and the way my mama made them is that she used canned biscuits for the dough which saves time and is also good. I have done these both ways but really prefer this dough if I am not time limited. I also use this same dough recipe when I make Apple or Peach Jacks. SWEET POTATO MIXTURE: 2 medium sweet potatoes, cooked 1/3 c granulated sugar 2 tsp cinnamon 1 small pat of butter, melted PASTRY DOUGH: 2 c all-purpose flour 1 tsp kosher salt 1/2 c Crisco shortening, cold 1/2 c ice cold water Cook 2 medium-sized sweet potatoes either by baking, boiling or microwaving them until tender and done. Cool and then peel. Put the 1/2 cup Crisco in the fridge as well as the 1/2 cup water. You want these two ingredients to be cold. This gives you a tender and flaky crust. While the potatoes are cooking you can start on the dough. Add flour and salt together and combine well. Add in the shortening and mix it in by using a fork. Add in the cold water and continue mixing with a fork until flour has absorbed the water. Now retire the fork and dig in with your hands and continue mixing until it sticks together. Form into a large dough ball and knead two or three times. Place dough onto surface sprinkled with either cornstarch or flour to prevent the dough from sticking to the surface. I always use a cheese cloth on my countertop then sprinkle that with the cornstarch. Divide dough in half and place one aside. Smear your rolling pin with the flour or cornstarch and roll out one of the halves of the dough to about 1/8" in thickness. Cut into four-inch circles, which will be about the size of a large slice of bologna. You'll have scrap dough left so ball it back up and knead it just long enough for it to start sticking together and repeat. You should be able to get 9 rounds out of each half of dough. Now start on your other half of dough and repeat. I just place the rounds on a cookie sheet and cover with a kitchen towel or paper towel at this point. NOTE: If using canned biscuits roll out each biscuit on a floured surface and follow steps below. Mash up the two cooked and peeled sweet potatoes. I simply use a wooden spoon. Add in the sugar, cinnamon and melted butter and mix well. Put a heaping tablespoon of mixture onto the middle of a pastry round. Try not use too much filling because once you fold it over it may seep out. Fold over and press with your fingers to seal. Now use a fork and gently press to secure the seal. This also gives them that cute little design. Heat either shortening or oil in skillet and gently place a few jacks in hot oil being careful not to over crowd them. Fry each side until lightly golden brown. Remove and place on cookie sheet lined with paper towels to drain excess oil. You can give them a light dusting with powdered sugar if you would like. Enjoy! FILLING FOR APPLE JACKS: Bring to a boil 1 pack of dried apples, 3 1/2 cups water and 3/4 cup sugar. Cook for approximately 2 hours or until most of the water has evaporated. Remove from heat and add in 1 teaspoon of apple pie spice.

Glazed Cinnamon Drop Biscuits

Glazed Cinnamon Drop Biscuits 12-14 biscuits CINNAMON BUTTER 3 c sugar 2 stick unsalted butter, room temp 4 Tbsp cinnamon BISCUITS 2 2/3 c Jiffy or Bisquick baking mix with 2/3 cup of milk 1 Tbsp cinnamon 2/3 c sugar 1 egg GLAZE 3 c powdered sugar 1 tsp vanilla extract 1/3 c milk or French vanilla liquid coffee creamer First, make the cinnamon butter. It will have the consistency of wet sand (if not, add a bit more sugar). Put into a Ziploc bag and refrigerate until very firm (at least 2 hours). Break into clumps while in the bag to the size you prefer. I've found about M&M size is the best. There will be extra, so keep in the fridge for use next time! In a large bowl, add the baking mix, cinnamon, sugar, and egg to make the biscuit mixture. Mix together. Once smooth, add at least 4 heaping tablespoons of cinnamon butter crumbles on top of dough. Gently fold in as not to break up too many of the clumps. Some of the mix looks like sand and that's ok! Don't overmix. Drop heaping spoonfuls onto greased cookie sheet or baking stone. (I use tablespoons from my silverware drawer). Keep them about 2-3 inches apart...they should be a little bit bigger than golf ball size. Bake in a 400-degree oven for 12-15 minutes, until lightly browned and firm to touch in the center. To make the glaze, combine the powdered sugar, vanilla extract, and milk until smooth. Let stand on cookie sheet about 10 minutes and spoon on the glaze. Go back in another 5 minutes and add another bunch of glaze.

Orange Lemonade

Orange Lemonade Serves: 4 1 c fresh-squeezed lemon juice 3 c water 1/2 c sugar 2 c fresh-squeezed orange juice 4 orange slices,1/2 thick 4 fresh lemon slices,1/4 thick ice cubes In a large pitcher, combine lemon juice, water, and sugar. Blend well to dissolve sugar. Squeeze the orange juice. Add orange juice. Mix well and chill. Place ice cubes, along with 1 orange and lemon slice, in each of 4 tall glasses. Pour chilled lemonade over the over the ice and citrus slices.

Lynchburg Lemonade (ADULT)

Lynchburg Lemonade (ADULT) Really good in the summer with cookouts. Can be made individually or by the pitcher, just adjust ingredient amounts. 1 - part Jack Daniels whiskey 1 - part sweet and sour mix 1 - part triple sec 4 - parts Sprite or 7 up 1 jar(s) maraschino cherries, for garnish lemon, for garnish Gather ingredients. Pour over ingredients over ice and stir. Garnish with lemon slices and cherries.

Peach Pie

Peach Pie 3/4 c sugar, plus 2 tablespoons for top 1/3 c all-purpose flour 1/4 tsp cinnamon 6 c fresh peaches, peeled and sliced 1 pkg refrigerated pastry for double-crust pie 1 Tbsp butter Preheat oven to 425 degrees. Stir together 3/4 cup sugar, flour, and cinnamon in large bowl. Add peaches and gently toss to coat. Place one pastry in a 9-inch pie plate; dot pastry with butter. Add peach mixture. Cover with top crust. Cut slits in the top, seal, and crimp edges. Sprinkle top with remaining 2 tablespoons of sugar. Cover edge of pie and bake 45 minutes or until crust is brown and juice begins to bubble. Remove foil for the last 15 minutes of baking.

Peanut Butter S'mores

Peanut Butter S'mores Hershey's chocolate bar Graham crackers Marshmallows Peanut butter (any brand) Break the chocolate and graham crackers into pieces. Prepare graham cracker by smearing peanut butter on one and place chocolate on top of the peanut butter. Roast marshmallow. Place roasted marshmallow on top of chocolate. Place another graham cracker on top of the marshmallow.

Drunk Pecan Pie Bread Pudding

Drunk Pecan Pie Bread Pudding 6 large eggs beaten 1 c light Karo syrup 1 c heavy cream 1/2 c butter, melted 2 tsp vanilla extract 1 c sugar 1/4 c dark rum or bourbon 8 c cubed bread (use a hearty or heavy bread) does not have to be stale or toasted 1 c chopped or halved pecans divided RUM SAUCE 1 stick butter 1 c sugar 1/4 c dark rum or bourbon 1/4 c water (if you want a heavy rum or bourbon flavor omit water and use liquor in its place I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :) In a large mixing bowl add eggs and slightly beat. Add everything but the bread and pecans. Mix well until it is combined really good. Fold in bread and half the pecans. Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty time to soak everything up! Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :) Pour everything into your prepared baking dish. Top with remaining pecans. Pop in the oven and bake for 60 minutes. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished. Remove from oven. While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish. Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol. Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.

Browniedoodles

Browniedoodles 1 box chewy fudge brownie mix, 18.3 oz 1 large egg 2 Tbsp water 1/3 c vegetable oil 1 tsp cream of tartar 1/8 c cane or turbinado sugar (latter is larger crystal) for topping the cookie Preheat oven to 375 degrees. Do not follow the instructions on the brownie mix box. Replace with all the ingredients (except the turbinado sugar) and measurements instead. You only really need to mix the batter with a spoon. It quickly comes together into a soft dough. Drop by teaspoonfuls onto a parchment paper lined cookie tray (if possible) or if not, a greased cookie tray. Flatten with the bottom of a glass. Instead of rolling the dough around in a bowl of sugar, I just covered each cookie generously with the large-crystal turbinado sugar. The large crystal make it more crunchy and a nice contrast to the cookie that results. Cook for about 8 -10 minutes. I have a convection oven and they are done exactly at 8 minutes. These must cool for a bit before trying to remove them from the tray to cool further on a rack. The puffiness will settle down but the cream of tartar makes these a wonderful texture. Enjoy.

French Fry Dipping Sauce

French Fry Dipping Sauce 1 c mayonaise 1/4 c barbecue sauce 2 Tbsp spicy brown mustard 2 Tbsp worcestershire sauce 2 1/2 tsp hot chili sauce (Sriracha sauce) Mix all ingredients in a bowl until creamy. Store in refrigerator in a resealable container.

Chocolate Fix

Chocolate Fix 1 3/4 c all-purpose flour 3/4 c confectioners' sugar 1/3 c baking cocoa 3/4 c cold butter 1 can(s) sweetened condensed milk, 14 oz 1 tsp vanilla extract 2 c semi-sweet chocolate chips, divided 1 c coarsely chopped toasted pecans 1/2 c coconut 1/3 c English toffee or smashed up Health Bars In a food processor combine the flour, sugar and cocoa. Add the butter and process just until mixture resembles coarse crumbs. Press firmly into a greased 13-by-9-inch baking pan. Bake at 350 degrees for 10 minutes. While crust is baking, combine condensed milk, vanilla and 1 cup of chocolate chips in a medium saucepan. Heat, stirring constantly, until mixture is smooth. Remove crust from oven and pour chocolate mixture over crust. Sprinkle with coconut, nuts, toffee bits, and remaining chocolate chips. Press down firmly. Return to oven and bake for another 18-20 minutes.

Chocolate Pecan Cake

Chocolate Pecan Cake 1 stick butter, softened 1 c sugar 4 eggs 1 c all-purpose flour 1 tsp baking powder 1/8 tsp salt 1 tsp pure vanilla extract 1 can(s) Hershey's chocolate syrup, 16 oz FOR CHOCOLATE FROSTING: 1 stick butter 1/2 c semi-sweet chocolate chips 1 c sugar 1/3 c evaporated milk 1 tsp pure vanilla extract 3/4 c chopped pecans Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan. For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting. For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake.

Hillbilly Chicken

Hillbilly Chicken 3 boneless, skinless chicken breasts 1 box stuffing mix, herb-seasoned (beat with a rolling pin until the consistency of bread crumbs), 6 oz 1 pkg dry Italian salad dressing mix(for marinade) 2 pkg chicken gravy 4 eggs (beaten for dredging) Olive oil (for frying) grated Italian cheese blend Rinse and pat dry breasts. Rub with Italian dressing mix. Marinate for at least a few hours. Pound chicken breasts down as you would for chicken parmesan and cut in half. (Trust me... a half breast is a big portion for this recipe!) Dredge in beaten eggs and stuffing crumbs. Fry in olive oil until browned. Prepare gravy according to instruction, but do NOT heat it. Pour about half of the gravy (cold) into the bottom of 9x13 pan. Place breading and browned chicken on top. Pour remaining gravy over the top. Top with about 1/4 cup of shredded Italian cheese on each breast. Cover with aluminum foil and bake at 375 for 30 minutes. Gravy will have thickened and cheese will be melted. No need to remove foil to brown. I served this with a green salad with hardboiled eggs and mixed veggies.

Hearty Hamburger Pie

Hearty Hamburger Pie 1 lb lean ground beef (the leaner the better) 1/2 pkg onion soup mix 2 can(s) green beans 1 can(s) Campbell's tomato soup (don't use off brand) 2 pkg 4 cheese mashed potatoes mix (sold in individual packets at the store) plus ingredients to prepare potatoes 2 c shredded cheddar cheese salt and pepper, to taste 1 can(s) French's Cheddar French Fried onions 3 Tbsp butter (optional) sour cream (optional) chopped bacon (optional) Preheat oven to 350 degrees F. In a large skillet brown ground beef. About 1/2 way through cooking the beef add in 1/2 a package of onion soup mix, and let it cook the rest of the way with the beef. Taste this before adding any additional salt, as the onion soup mix can be quite salty on its own! Drain the beef completely and pat it dry to soak up any additional grease left behind. While the beef is cooking, prepare your potatoes per package directions. I usually add in sour cream, butter, and chopped bacon to the potatoes for extra flavor. In a deep oven-safe dish or a 9x13 baking dish spread a layer of potatoes in the bottom. Layer the remaining ingredients as follows: beef mixture, green beans, tomato soup, and French's cheddar onions if you're using them. Finally, top with the last part of the mashed potatoes. Place casserole in the oven for 20-30 minutes or until heated through and the potatoes begin to get a golden color. At the last 5 minutes, sprinkle cheese over top of the dish. Cook until melted completely. This is an all-in-one dish and can be served with a light salad on the side.

Taco Chili Supreme

Taco Chili Supreme 1 lb ground turkey 32 oz diced tomatoes 2 can(s) whole kernel corn 2 can(s) black beans 2 can(s) chili beans 1 can(s) chopped green chiles 2 pkg taco seasoning 16 oz sour cream (optional) 16 oz shredded cheddar cheese (optional) 1 pkg tortilla chips (optional) Cook ground turkey until there is no pink and drain. Put cooked turkey in a large Crock Pot or stock pot. Before you add your canned ingredients do NOT drain anything. The liquid from the canned ingredients is how you get your liquid for this chili. Add tomatoes, corn, black beans, chili beans, chopped green chiles, and taco seasoning. Stir well until everything is blended. Cook for 4-6 hours on low in a Crock Pot or simmer 30-45 minutes on the stove. Once your chili is ready, you can top it with sour cream, cheese, and tortilla chips (crunched up in the chili is GREAT!). I have also played around with other toppers like croutons and green onions. The greatest part about this dish is you can get very creative with your ingredients.

Texas Trash

Texas Trash 8 oz package cream cheese, softened 16 oz container sour cream (let sit out to come slightly to room temp) 2 can(s) 16 oz each refried beans 1/2 pkg taco seasoning (you can use the whole package if you prefer) 2 c shredded cheddar cheese 2 c shredded pepper jack cheese Pre-heat the oven to 350 degrees. Mix together the cream cheese and sour cream until smooth. Add the refried beans and taco seasoning. Stir until well combined. Spray a 9x13-inch baking pan with cooking spray. Spread bean mixture evenly over the bottom of the baking dish. Top with the shredded cheese. Bake for 25 to 30 minutes, or until cheese has melted and is beginning to brown. Serve with tortilla chips.

Sweet Potato Buttermilk Pie

Sweet Potato Buttermilk Pie 2 medium sweet potatoes 1/2 pkg refrigerated pie crusts (15 oz package) 4 Tbsp butter, unsalted melted 2 Tbsp fresh lemon juice 1/2 tsp freshly grated nutmeg 1/2 tsp ground cinnamon 1/2 tsp kosher salt 3 large eggs, separated 1 1/2 c sugar 2 Tbsp all-purpose flour 3/4 c buttermilk Bake potatoes at 400 degrees for 1 hour or until tender. Cool 10 minutes. Increase oven temperature to 450 degrees. Fit pie crust into a 9-inch pie plate. Fold edges under and crimp. Prick bottom and sides of pie crust with a fork. Bake at 450 for 9-11 minutes or until lightly browned. Reduce oven temperature to 375. Cut potatoes in half lengthwise. Scoop out sweet potatoes into a medium bowl. Mash until smooth. Stir in butter and next 4 ingredients until well combined. Whisk egg yolks until thick and pale. Add sugar and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour 1 tsp at a time; stirring until blended after each addition. Add buttermilk and stir until combined. Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into pie crust. Bake at 375 for 35-40 minutes or until center is set. Let cool on a wire rack for 1 1/2 hours or until completely cool. Or, cover with plastic wrap and chill for 8 hours. Serve at room temperature. Serve with desired toppings.

Shepherd's Cheesy Pie

Shepherd's Cheesy Pie 1-1/2 to 2 lb ground beef, 90 - 96% lean 1 large onion, chopped 1 pkg Lipton's soup and dip mix (1 packet) 2 tsp beef base concentrated beef stock (or two beef buillions) 2 c water 3 Tbsp corn starch 1 1/2 c peas or mixed vegetables (either) 5 medium potatoes (cut up and simmered until soft) 1/2 c milk 4 Tbsp butter 2 - 3 c cheddar cheese 4 Tbsp shredded Parmasan cheese (optional) 1/2 tsp black pepper salt and pepper, to taste In a large skillet, fry the hamburger until fully cooked. Drain the grease from the hamburger, by spooning out the hamburger onto a plate by using a slotted spoon, and then dumping and discarding grease from skillet. Keep hamburger on plate until further use. Note: Meanwhile, Fill kettle with about 3-4 quarts of water and add the lid. Place kettle on another burner using high heat and bring to a boil while cooking hamburger mixture. This is preparing to make the mash potatoes. Add onion to skillet and cook until they are translucent If need oil, add some butter (1 tbsp) to skillet if you wish. When the onion is translucent, add the fried hamburger meat to skillet. Stir both onion and hamburger together in the skillet. Add the peas or mixed vegetables stirring them into the hamburger mixture. Set hamburger mixture aside until gravy is made. Beef Gravy Steps: Take the Lipton onion packet and put it inside a small 1-quart pan. Add two cups of water and stir. Put the pan over high heat and heat to boiling. Then add two teaspoons of the beef stock concentrate (or two bouillon cubes), and stir. Then turn down to simmer for ten minutes. After ten minutes of simmering, bring the mixture back to boiling. Gradually add 3 Tbsp of corn starch, whisking rapidly as you sprinkle it into the boiling mixture until it is all dissolved (not clumped). Keep stirring until mixture is thicker, like a gravy consistency. Add the beef gravy to the hamburger mixture. Cook hamburger mixture on low for another five minutes. Add lid to skillet when cooking. Mashed Potatoes Steps: Wash the potatoes and then peel. Cut potatoes into 2 3-inch sections and place them in the boiling water of kettle (water must be boiling). Add lid onto kettle and turn down to simmer. Simmer for 30 minutes or until soft. Once potatoes are cooked, drain them using a colander. Discard all the remaining water (carefully). Shepherd's Cheesy Pie Add the potatoes to your mixer, or using a masher, mash them (whatever way is best... I use a mixer). After they are completely mashed, add butter. Stir and blend into the potatoes. Gradually add the milk, a little bit at a time, until the potatoes are a fluffy consistency. You may need more milk, in case it is too clumpy. Make sure the potatoes are fluffy and not runny (why a little milk at a time is required). Sprinkle with salt and pepper (to your taste). Add the hamburger mixture to a 3 - 4 quart baking dish, spreading it evenly in the dish. Sprinkle 1/2 tsp of pepper (and salt if desired) over the hamburger mixture. Add the mashed potato mixture evenly over top the hamburger mixture. Add the 2-3 cups shredded cheddar cheese evenly over top the mashed potato mixture. (You can also add the shredded Parmesan cheese but is optional.) Bake in oven for 30 minutes on 400 degrees.

Easy Big Fat Yeast Rolls

Easy Big Fat Yeast Rolls 1 c water, warm 1 pkg active dry yeast 1/4 c sugar 1 tsp salt 3 Tbsp butter, softened 1 large egg, beaten 3 1/2 - 4 c all-purpose flour Pre-heat oven 350 degrees. Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place for approximately 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 inch baking pan. Let rise again about 30 minutes. Bake at 350 degrees for 20 minutes. Brush tops of rolls with butter (or equivalent).

Cheeseburger Casserole

Cheeseburger Casserole 1 1/2 lb ground beef 1 Tbsp extra virgin olive oil 1/2 c onion, diced 1 tsp minced garlic 1/2 tsp salt 1/2 tsp pepper 3/4 c ketchup 1 1/2 Tbsp yellow mustard 3/4 c dill pickle, chunky diced 1/2 c water 1 can(s) crescent rolls, 8 oz. 1 1/2 c shredded cheddar cheese 1 large egg, beaten 2 Tbsp sesame seeds Preheat oven to 375 degrees. Brown the ground beef and drain. In the same skillet, add olive oil. Saute the onion and garlic. Return beef to skillet with onions. Mixi well. Season with salt and pepper. Next add ketchup, mustard, pickle, and water; mix well. Simmer 3-4 minutes. In a sprayed 9x13 baking dish, layer meat mixture and smooth out. Sprinkle with cheese. Unroll crescent rolls over the top, pinching seams together. The outside edges may not be covered all the way but that is perfectly fine. Brush with beaten egg and then sprinkle with sesame seeds. Bake at 375 degrees 20-25 minutes or until golden brown.

Nana's Potato Salad

Nana's Potato Salad 5 lb red potatoes with skins boiled and cooled 1 medium onion, finely chopped 1/2 c sweet relish 1 c Hellman's mayo (you can add more if you like) 6 eggs, boiled and cooled 1 Tbsp yellow mustard 1/2 tsp salt 1/2 tsp lemon pepper 1/2 tsp onion powder After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl. Add the finely chopped onions to the bowl and mix. Add the remaining ingredients. Mix well. Put in the fridge covered for an hour or more. Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.

3 Day Coconut Cake

3 Day Coconut Cake 1 box white cake mix (bake as directed, except i used whole eggs instead of egg whites). 2 c sugar 3 pkg frozen coconut (in the freezer section with frozen fruits). 16 oz sour cream 1 pkg whipped topping Bake cake as directed in 8 or 9 inch round pans. Cool completely. Cut each cake into two layers. You should now have four layers. Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix. Spread over first layer. Add second layer and repeat until you have iced all four layers. Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake. Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!

Strawberry Punch

Strawberry Punch 1 can (46 ounces) pineapple juice, chilled 2-1/4 cups water 3/4 cup thawed pink lemonade concentrate 3/4 cup sugar 1 quart strawberry ice cream 2-1/2 quarts ginger ale, chilled 1 Pint Fresh Strawberries In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Cut Fresh Strawberries and add to punch. Serve immediately. Yield: 6 quarts.

Homemade Chicken and Dumplings

Homemade Chicken and Dumplings 2 cups Flour ½ teaspoons Baking Powder 1 pinch Salt 2 Tablespoons Butter 1 cup Milk, A Bit Less Than A Full Cup 2 quarts Chicken Broth 3 cups Cooked Chicken In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Million Dollar Cake

Million Dollar Cake 1 (18 1/4 ounce) package yellow cake mix 3 eggs (or as called for by your cake mix) 1/3 cup oil (or as called for by your cake mix) 1 1/3 cups water (or as called for by your cake mix) 8 ounces cream cheese 1 1/2 cups confectioners' sugar 1 (20 ounce) can crushed pineapple in juice 2 (8 ounce) cans mandarin oranges, drained 1 (3 1/2 ounce) package vanilla instant pudding mix 1 (8 ounce) container frozen whipped topping, thawed Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

FAT FREE COOL WHIP PUDDING POP'S

FAT FREE COOL WHIP PUDDING POP'S - 1 Pkg. sugar free instant pudding - 1 1/2 c. skim milk - 2 c. Fat free cool whip - Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz. Dixie Cups and insert Popsicle stick. Freeze and Enjoy

NO-BAKE KEY LIME PIE

NO-BAKE KEY LIME PIE Prep time: 2 hours 20 mins Cook time: 10 mins Total time: 2 hours 30 mins Serves: 6 to 8 Ingredients For the almond crust: 1⅔ cup almonds (blanched or un-blanched), ground to a fine powder in a blender or food processor (be careful not to over-process or you’ll end up with almond butter!) 3 tablespoons butter, melted 3 tablespoons sugar For the filling: One 14-ounce can sweetened condensed milk One 8-ounce block cream cheese, room temperature (room temp is important so the filling isn’t lumpy) ½ cup key lime juice, fresh or bottled 2 teaspoons fresh lime zest For the topping: 1 cup heavy or whipping cream 3 tablespoons powdered sugar 1 lime, sliced and zested, optional Instructions Make the crust: Preheat oven to 350°F. Mix the ground almonds, melted butter, and sugar together in a small bowl until well mixed. Pour into an 8 or 9-inch round pie pan. Use the back of the spoon to spread and press the mixture together to cover the bottom and sides of the pan. Bake for 8 to 10 minutes, until just beginning to look golden and dry. Let cool. Make the filling: In the bowl of an electric mixer fitted with the whisk attachment, blend the cream cheese, sweetened condensed milk, and lime juice until smooth. Mix in the lime zest. Pour into the cooled pie crust. Refrigerate at least 2 hours, preferably overnight. To top: Pour the heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add the powdered sugar and mix on high speed until holds stiff peaks. Smooth over the pie, or use a piping bag to pipe designs if you wish. Top with lime slices and zest. Serve ice cold.

Potato Slices Made Like Potato Skins

Potato Slices Made Like Potato Skins 4 russet potatoes, cut into 1/2-inch slices 1/4 cup melted butter... 8 slices bacon, cooked crisp and crumbled 8 ounces shredded cheddar cheese 1/2 cup chopped green onion sour cream, for topping Preheat oven to 400°. Brush both sides of potato slices with butter and place on an ungreased baking sheet. Bake for 30 to 40 minutes or until lightly browned on both sides, turning once during baking. Remove from oven and top with bacon, cheese and green onions. Return to oven and bake until cheese melts. Serve topped with a dollop of sour cream.

Chicken & Dressing Casserole

Chicken & Dressing Casserole 4 large chicken breast, cooked and cubed 1 pone cornbread (about 4 C. crumbled I keep a pone in the freezer all the time) NOTE: A pone is just a pan of cornbread. My pan made just over 4 cups of crumbled cornbread and I used all of it in my dish. 1 small onion, chopped 1 stalk celery, diced 4 eggs, boiled and chopped 2 C. chicken broth 1 10.5 oz. can cream of mushroom soup 1/4 tsp. salt 1/2 tsp. black pepper 1/2 tsp. poultry seasoning (optional) 2 T. melted butter Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set. Gravy: 1/2 C. unsalted butter 1/2 C. all purpose flour 1 quart chicken stock 1/3 C. heavy cream 1/4 tsp. salt 1/2 tsp. black pepper pinch of cayenne pepper Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper. Serve the casserole with gravy over the top and a big side of mashed potatoes.

Strawberry Pie

Strawberry Pie 3 Tablespoons cornstarch 1 cup sugar 1 1/2 cups water 3 oz box strawberry Jell-O 2 cups sliced strawberries Pre-bake a 10" pie shell Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.

Cranberry orange baked pancake

Cranberry orange baked pancake 2 cups pancake mix 1.5 cups buttermilk 1 tsp of vanilla the zest of 1 large orange 1 cup of cranberries Preheat the oven to 350. Grease an 8×8 casserole dish or an 8 inch cast iron skillet with butter. Set aside. In a large bowl, add pancake mix, buttermilk, vanilla, and orange zest. Stir until just combined, then fold in the cranberries. Pour the mix into the prepared dish and bake for 30-35 minutes or until the top is golden brown.

Jalapeno popper burgers

Jalapeno popper burgers For Cheese Balls 1 cup marscapone* or cream cheese 1 cup shredded cheddar cheese 6 crushed/minced cloves garlic 2 jalapenos diced** 1–2 teaspoons black pepper 1/2 teaspoon salt (more or less to taste) dash of red pepper 1 cup bread crumbs*** 1 egg For burgers 1 pound ground beef 4 cloves crushed/minced garlic 1 jalapeno diced dash of red pepper (or more to taste) 1 egg 1/4 cup breadcrumbs 1/2 cup shredded cheddar 1–2 teaspoons black pepper 1/2 teaspoon salt (more or less to taste) 4 slice of pepper jack cheese Combine the cheeses, garlic, jalapenos, and spices for the cheese balls in medium mixing bowl. Take about a tablespoon of the mixture and form into a ball. Repeat three times, making a total of 4 balls. With remaining cheese mixture, use a little over a tablespoon to create roughly bun-size ‘patties’ of cheese. Lightly beat egg until yolk is crushed in a small bowl. Put the breadcrumbs in a separate small bowl. Dip the balls and patties one at a time in the egg mix and then the breadcrumbs. Refrigerate for about a half hour to let them set. In the same bowl that the cheese was in, add all ingredients for the burger. Also, add in whatever is left of the egg and breadcrumbs for the cheese. Hand mix or use a spoon to combine all ingredients. Mix until well blended. Divide the meat roughly in four equal balls. WIth hands, flatten out the balls into patties. Put one cheese ball in the center of the newly formed patty and wrap it completely in the meat. Be careful not to crush the cheese ball and be sure to completely cover the ball – avoid cracks so that cheese does not run out as it gets hot. Repeat for each patty. On a medium-hot pan or grille preheated, place the patties. Cook on each side until desired level of doneness, but for these patties it is best to let it cook through to get the melted effect of the cheese. Each side should get a good ‘sear’ on it. Add slice of pepperjack or another preferred cheese to top and just melt. Remove burgers from heat and let them set aside to rest. While the burgers are resting, take the remaining cheese patties and cook them over a medium heat in a greased pan for roughly 2 minutes per side or until the patties are lightly golden. To assemble the burger, stack the burger on a bun, then top with the cheese patty. Enjoy! NOTES *You can use either marscapone, which is an Italian version of cream cheese without all the tang, or American cream cheese. **We use gluten free bread crumbs and buns to keep it gluten free, but this recipe can absolutely be made with regular bread crumbs. ***To cut down on heat, remove the seeds and membranes from the jalapenos.

Puff pastry cheesecake cups

Puff pastry cheesecake cups 1 package of Puff Pastry 8 ounces of marscapone cheese, room temperature 3/4 cup of powdered sugar, plus more for dusting 1/2 cup of whipping cream 1 teaspoon of vanilla extract Preheat the oven to 400. Thaw the Puff Pastry Sheets on the counter until pliable and easy to work with. When the dough is thawed, cut it into strips along the fold lines. Fold each strip into thirds to make squares. Cut along the fold lines to make the squares. You should wind up with 18 squares in the package. To make the cups, gently squeeze the two parallel sides of the square to pinch the opposite sides towards the middle. Repeat on the other side. Place each square into a mini muffin tin. Leave every other space in the muffin tin empty to account for the dough rising. Bake at 400 degrees for 9-11 minutes or until the pastry is golden brown. Remove from oven and let cool. While the dough is cooling, put the cheese, powdered sugar, whipping cream, and vanilla extract into the bowl of a stand mixer. Whip together until fluffy peaks form, about 3 minutes. Spoon into a pastry bag. If any of the centers have puffed up too much, press down lightly with a spoon. Pipe the cheesecake filling into the center of each pastry cup. Finish by topping with more powdered sugar. Garnish with a sliced strawberry or raspberries if desired.

chicken pot pie soup

chicken pot pie soup 2 tbs butter 1 tbs olive oil 1 cup chopped carrots 1 cup (about 2 stalks) chopped celery 1 small yellow onion, chopped 1 heaping cup of baby red potatoes, quartered 2 chicken breasts, cut into 1” pieces* 4 cloves of garlic, pressed 1 tsp poultry seasoning salt and pepper to taste 6 tbs flour 6 cups chicken stock or broth 16 ounces of frozen mixed vegetables 1.5 cups of half and half Heat a stock pot over medium heat with 2 tbs butter and 1 tbs olive oil. When the butter is melted and oil is warm, add chopped onions, carrots, celery, and potatoes. Season with salt and pepper. Cook about 2 minutes, until the veggies begin to sweat or just barely soften. Add the cut chicken breast and garlic. Season with salt, pepper, and 1 tsp of a poultry seasoning. Cook until the chicken is golden on the outside and cooked through on the inside, about 5 minutes per side. Stir frequently. Stir in 6 tbs flour and keep stirring until the liquid released by the veggies and chicken reaches a paste like consistency. Stir in the chicken stock. Bring to a slow simmer and let simmer for about 15 minutes. Stir in the frozen veggies. Bring back to a slow simmer and allow to simmer for 3-5 minutes. Stir in the half and half and cook another 2 minutes until the soup is warmed through. Serve and enjoy. NOTES Feel free to reduce the cook time by using precooked shredded or chopped chicken

parmesan garlic twice baked potato casserole

parmesan garlic twice baked potato casserole 5 Idaho or russet potatoes 4 garlic cloves, pressed 4 tablespoons (1/2 stick) of butter, melted 1 1/3 cup of half and half 1 cup of Parmesan cheese salt and pepper to taste For the Topping 1/2 cup of Parmesan 1 tablespoon of butter Preheat the oven to 400. Pierce the skin of each potato a few times with a fork. Bake the potatoes for 60 minutes. Let cool. Cut potatoes in half and scoop the insides out into a bowl. Discard the skins. Add the melted butter, pressed garlic, 1/2 of the half and half and 1 cup of Parmesan cheese to the bowl. Mash with a potato masher until smooth or whisk with a hand mixer. Add the remaining half and half as needed until the potatoes reach your desired consistency. Season with salt and pepper . Spray a casserole dish with nonstick spray. Spoon the potatoes into the dish and spread them out evenly. Sprinkle the remaining half cup of cheese on top of the potatoes. Cut up a tablespoon of cold butter and dot it on the top of the potatoes. Bake at 400 for 15-18 minutes or until the top starts to brown slightly. Serve hot. NOTES You can bake the potatoes ahead of time.

GARLIC CHEDDAR DROP BISCUITS

GARLIC CHEDDAR DROP BISCUITS 4 c bisquick 1 c sour cream 1 c 7-up... 1/2 c melted butter 1 cup shredded cheddar cheese 1 tsp. Garlic powder Mix bisquick, sour cream and 7 up cheese and garlic powder together. Dough will be very soft - don't worry Melt butter in bottom of 9x13 casserole dish by placing the pan in the oven for about 5 minutes. Remove the pan and spoon biscuit dough on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees

CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP SERVINGS 6 2 teaspoons butter 1 cup sliced celery 1 cup chopped carrot 1⁄2 cup chopped onion 1 small potato, diced 1 teaspoon thyme 1 teaspoon poultry seasoning 4 (14 ounce) cans chicken broth 2 teaspoons chicken bouillon 4 ounces egg noodles 2 cups cooked chicken parsley Melt butter in large pot. Sauté the celery, carrot and onion for 2 minutes. Add potato, thyme, poultry seasoning, chicken broth and bouilion. Bring to a boil. Add noodles and chicken and cook on low for 20 minutes. Sprinkle with parsley.

Sausage and Rice Casserole

Sausage and Rice Casserole 1 lb. hot sausage (I used Jimmy Dean cause Mama said so) 1 stalk celery, diced 1 medium onion, finely chopped pinch red pepper flakes 15 oz. chicken broth 10.5 oz. can cream of celery soup 1 C. uncooked (regular) rice Place the sausage in a skillet over med. high heat and begin breaking it apart with the back of a wooden spoon as it cooks. As the sausage begins to brown add in the celery and onion. Cook till sausage is cooked through and well crumbled. Drain off any excess grease. In a bowl, whisk together to broth and the soup, pour over the sausage and then stir in the rice. Pour mixture into a medium size casserole dish and cover with tinfoil. Place in a 350 degree oven for 1 hour. Remove and do not uncover, let it rest for 10 minutes before uncovering to serve.

Marinated Veggie Crunch

Marinated Veggie Crunch 1/4 cup apple cider vinegar 2 tablespoons olive oil ( or veggie oil) 1 teaspoon onion salt 1/2 teaspoon cayenne pepper 1 cup cauliflower floret, bite size 1 cup broccoli floret, bite size 1 cup sliced celery heart 1/2 cup thinly sliced carrot 1/2 cup peeled thinly sliced cucumber 1/4 cup mixed sweet pepper, cut in strips 1/4 cup red onion ring (optional) 1/4 cup sliced water chestnuts (optional) 8 -10 cherry tomatoes Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed. Combine all veggies in a large bowl. Pour oil mixture over veggies, toss till well coated. Cover and refrigerate at least 3 hours or up to 3 days. Toss lightly once in a while.

COCONUT MACAROONS

COCONUT MACAROONS 5 1/4 cups coconut flakes 1 (14 ounce) sweetened condensed milk 2/3 cup all purpose flour 2 tsp vanilla extract melted chocolate (optional for dipping) Preheat the oven to 350 F degrees. Line a cookie sheet with non-stick baking paper or parchment paper. Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended. Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet. Bake for 12-15 minutes until top is golden brown. Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.

MARRY ME CHICKEN

MARRY ME CHICKEN 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate. Return skillet to medium heat. Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese. Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through -- about 15-18 minutes. Garnish with basil and grated parmesan cheese, if so desired.

TACO SALAD

TACO SALAD For the base you’ll need: 1-2 heads romaine lettuce (chopped in bite sized pieces so people don’t have lettuce all over their faces) lean ground beef onion, diced (optional) green pepper, diced (optional) taco mix – something like Old El Paso Taco Seasoning Mix And for toppings: 1 or 2 tomatoes, diced 1 or 2 avocados, diced 1-2 cups cheddar cheese, shredded small bunch green onions, chopped tortilla/nacho chips - break ‘em up into smaller pieces sour cream So, wash and chop up your lettuce. Chop your lettuce into manageable, bite-sized pieces. Once the lettuce has been properly managed, prepare your toppings and shred the cheese so you’re all ready to go. The quantities depend on the number of people you intend to serve. Brown your beef in a skillet along with the onion and green pepper. Once the beef is browned, add the taco seasoning to the skillet , following the cooking instructions on the packet. With most brands you just add some water and the seasoning mix, bring to a boil, and then simmer for about 10 minutes. Once the beef mixture is ready, it is time to assemble. It’s all about the layering. Start with the lettuce. Then put some slightly crushed tortilla chips on top. Bite sized. Then place some of the taco beef mixture on top. Layer on the avocado, tomato, green onion and shredded cheddar cheese. Top with some sour cream (optional).

Glazed Soy Sauce Brown Sugar Chicken Thighs

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

Cream Cheese Apple Muffins

Cream Cheese Apple Muffins 1 (8 ounce) package cream cheese 1 1/2 cups sugar 4 eggs 1 cup milk 1/2 cup butter or 1/2 cup margarine, melted 2 teaspoons lemon juice 2 teaspoons vanilla 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups diced apples, peeled 1 cup bran flakes Topping 3 teaspoons sugar 2 teaspoons cinnamon In a mixing bowl, combine the cream cheese, sugar, eggs and milk, butter, lemon juice and vanilla. Beat until smooth. Combine the flour, baking powder, baking soda, and salt, stir in to cream cheese mixture just until moistened. Fold in apples and bran flakes. Fill greased or paper lined muffin cups 2/3 full. Sprinkle topping over. Bake at 375 for 20-25 minutes.

Pineapple coconut Rum Cake

Pineapple coconut Rum Cake 1 (18 ounce) yellow cake mix ( 2 layer) 1 cup dark rum 3 eggs 1/2 cup coconut water or 1/2 cup coconut milk 1/3 cup oil 10 ounces coconut flakes 20 ounces crushed pineapple 2 -3 1/2 ounces vanilla flavor instant pudding and pie filling mix 16 ounces whipped topping Preheat oven to 350 degrees. Grease and flour a 15x10 inch pan. Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes. Pour into prepared pan and bake for 30 minutes. Meanwhile prepare cream filling and topping. Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum. Fold in whipped topping. Cool and remove from pan. Slice into 3 10x5 pieces. Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut. I pressed the coconut into the cream to shape like a pineapple. Chill well or you can freeze. Garnish with pineapple leaves and some pineapples.

Easy Creamy Dreamy Snickers Pie

Easy Creamy Dreamy Snickers Pie 10 small · snicker bars (fun size) 1 packages · cream cheese (8 oz) 4 cup · whipped topping 2 tablespoon · caramel topping 1 packages · ready to fill graham cracker crust In large glass baking dish place 8 snicker candy bars in the mixing bowl and microwave until bars are softened With hand mixer beat together cream cheese and candy bars until mixed well Place 2 cups of whipped topping into the cream cheese and candy mixture beat until fluffy. our mixture into ready to fill pie crust. op with remaining 2 cups of whipped topping. Chop or grate the 2 remaining snicker bars and distribute evenly over the top of whipped topping. Serve drizzled with caramel topping! Now chill before serving!!

Cabbage Goulash

Cabbage Goulash 1 small head cabbage, chopped 1 lb. ground beef 1 onion, chopped 1 bell pepper, chopped (I used orange) 1 14.5 oz. can petite diced tomatoes with juice 1 beef bullion cube 1 tsp. garlic powder 1/4 tsp. salt 1/2 tsp. black pepper In a large skillet over medium high heat, brown the ground beef. Drain the grease and add in the onions and bell pepper. Cook for a couple of minutes and then stir in the tomatoes with juice, bullion cube, spices and cabbage. Reduce heat to medium, cover and cook for 25 minutes, stirring occasionally.

Cheesy Chicken Ranch Sliders

Cheesy Chicken Ranch Sliders Serves 8 1 lb skinless chicken breast, shredded 1 tbsp ranch seasoning 2 tbsp grated parmesan cheese 2 tsp chili powder 1 tsp garlic powder 1 tsp onion powder 1 tsp pepper 8 oz cream cheese 4 slices crispy bacon, crumbled 1/4 cup chicken stock 8 Sliders Buns For stovetop version In a small saucepan add in all ingredients, except the buns, and stir until combined. Heat over medium heat, stirring often, until cream cheese is melted and mixture is creamy & warm. Divide among 8 slider rolls. Serve & Enjoy! For slow cooker version Combine all ingredients, except buns, in slow cooker and cook on low for 30-45 minutes, stirring often until mixture is creamy and warmed through - this is perfect for a busy evening after school & work

Simply Sour Cream Chicken Enchiladas

Simply Sour Cream Chicken Enchiladas 1 lb chicken breast, diced 1 medium onion, minced 1 tablespoon vegetable oil 8 (8 inch) flour tortillas, softened 1 1⁄2 cups grated Monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided 1⁄4 cup butter 1⁄4 cup flour 1 (15 ounce) can chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. SERVINGS 8

MEXICAN CORN BREAD SALAD

MEXICAN CORN BREAD SALAD 1 (8.5 ounce) package dry corn bread mix 1 (4 ounce) can chopped green chile peppers 2 (16 ounce) cans pinto beans, drained 1 (16 ounce) bottle Ranch-style salad dressing 1 green bell pepper, chopped 2 (15.25 ounce) cans whole kernel corn, drained 2 tomatoes, chopped 1 (3 ounce) can bacon bits 8 ounces shredded Cheddar cheese 1 green onions Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread. Cover, refrigerate 2 hours and serve chilled.

RHUBARB MUFFINS

RHUBARB MUFFINS 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups brown sugar 1/2 cup vegetable oil 1 egg 1 teaspoon vanilla extract 1 cup buttermilk 1 1/2 cups diced rhubarb 1/2 cup chopped walnuts 1 tablespoon melted butter 1/3 cup white sugar 1 teaspoon ground cinnamon Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing

Creamsicle Crush ADULT DRINK

Creamsicle Crush ADULT DRINK 3 ounces Whipped Cream vodka 3 ounces orange juice 2 ounces whole milk or half-and-half 1 teaspoon powdered sugar 1 cup crushed ice Powdered sugar-rimmed glass* Add vodka, orange juice, milk, powdered sugar and crushed ice to a cocktail shaker. Cover shaker tightly and shake vigorously (this froths the drink up). Pour into prepared glass and serve. Feel free to mix this to taste (more sugar, less vodka... whatever tastes good to you!). *To rim the glass, pour about an 1/8 of an inch of vodka into a small saucer. Add about 1/2 cup powdered sugar to a another saucer. Turn a tall glass upside down into the vodka to coat the rim then dip the glass into the sugar, rolling it around a bit until the rim is thoroughly coated.

Honey Balsamic Carrots

Honey Balsamic Carrots 2 lbs baby carrots, washed & dried 1/4 cup honey 2 tbsp water cup water 2 tbsp balsamic vinegar 1 tbsp chili powder 2 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tbsp honey Fresh chopped parsley Preheat oven to 400 Line a rimmed baking sheet with serval layers of foil, trust me this makes clean-up so easy Spray foil with nonstick spray Spread carrots onto pan in a single layer In a small saucepan combine honey, water, vinegar, chili powder, salt, pepper & garlic powder honey is melted into sauce Pour over carrots, tossing to make sure they are evenly coated Bake for 40-45 minutes, tossing several times, or until carrots are tender Place onto serving platter Drizzle honey over hot carrots and sprinkle with parsley Serve immediately

Strawberry Cream Poke Cake

Strawberry Cream Poke Cake 1 Box white cake mix (use ingredients below to mix in the cake ) 4 eggs 1 cup milk 1/4 cup oil Bake at 350 in a 9x12 baking pan for 25 minutes Poke holes all over the cake with a fork or wooden spoon end for larger holes. 1 Box strawberry jello made as directed , pour warm mix over baked cake. Frosting 1 can whipped vanilla frosting 1 container cool whip 1 tsp almond extract 1 8 oz block cream cheese softened (optional) I use it but you don't have to. Mix frosting and cool whip together, mix softened cream cheese in add almond extract mix til well blended. Frost cooled cake add strawberries to the top enjoy!

Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup SERVINGS 8 3 1⁄2 cups potatoes, peeled and diced (I keep mine with the peel) 1⁄3 cup celery, diced 1⁄3 cup onion, finely chopped 1 cup chopped carrot 1 -2 cup ham, diced and cooked 3 1⁄4 cups water or 3 1⁄4 cups chicken broth or 3 1⁄4 cups ham stock 2 tablespoons chicken bouillon granules (omit if using chicken broth) salt (to taste) 1 teaspoon pepper 5 tablespoons butter 5 tablespoons flour 2 cups milk 2 cups cheddar cheese, shredded Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes are tender. Stir in the chicken bouillon, salt (if using), and pepper. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted. Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

Bo Berry Biscuits

Bo Berry Biscuits Biscuits: 2 Cups Flour 1 Cup milk (cold) 1/3 Cup sugar 5 T of butter (cold or frozen) 4 tsp baking powder 1 tsp salt 3 oz of blueberries (fresh or dried) Glaze: 1 Cup of powdered sugar 1/8 Cup of water 1 tsp of vanilla ½ tsp of lemon juice Directions: Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

Romano Chicken

Romano Chicken 2 chicken breasts 1/2 cup flour 2 tablespoons romano cheese salt and pepper 1 egg, beaten 2 teaspoons water Whisk together the egg, and the water. Pound out chicken breasts to, at most, 1/2 inch thick. Season the flour with salt and pepper, and coat the chicken lightly. Then dip in egg, and cover with shredded Romano. Place in frying pan on medium high, with a little bit of oil. Cook until golden brown. Makes: 2 servings

Peanut Butter Pie with Chocolate Drizzle

Peanut Butter Pie with Chocolate Drizzle 8 oz. cream cheese, room temp. 1 C. powdered sugar 1 C. peanut butter 1/4 C. heavy cream 1/2 tsp. vanilla extract 8 oz. cool whip, thawed 1 graham cracker pie crust Cream together the cream cheese and powdered sugar. When smooth, add the peanut butter and beat until combined. Beat in the heavy cream and vanilla for 1 minute. Fold in the cool whip until well combined. Pour into the pie crust and drizzle with the topping. Cover and place in the fridge for 4 hours before slicing. Topping 1/4 C. semi sweet chocolate chips 1 tsp. heavy cream Microwave the chips and cream at 10 second intervals until melted and the chocolate runs off the spoon. Drizzle over the top of the pie.

Quick and Easy Cheesecake

Quick and Easy Cheesecake 1 Box of Graham Crumbs one 8 once package of cream cheese (softened) 1/3 cup of sugar 2 tsp. vanilla extract 1 cup of sour cream 1 1/2 cups of cool whip Prepare graham crust according to box instructions Beat cream cheese until smooth Add in sugar and mix well Add vanilla and sour cream, mix well Fold in cool whip spoon onto graham crust and chill 4 hours

Italian Chopped Salad in Shells

Italian Chopped Salad in Shells 1 (16 ounce) package jumbo pasta shells 4 cups chopped romaine lettuce 1⁄2 cup chopped fresh basil 1 cup coarsely chopped cooked chicken 1 cup coarsely chopped tomatoes 3⁄4 cup coarsely chopped cucumber 3 ounces italian hard salami, chopped 1⁄3 cup roasted garlic vinaigrette dressing Cook pasta shells as directed on the package. Drain and cool. Place remaining ingredients except vinaigrette in a medium bowl. Pour vinaigrette over the salad, toss to coat. Stuff the shells with the salad. Cover and refrigerate 2 hours before serving.

Sweet Potato Bread

Sweet Potato Bread 2 cups white sugar 1 cup vegetable oil 3 eggs 2 cups mashed canned candied yams or 2 cups sweet potatoes 1 teaspoon vanilla 3 cups flour 1⁄4 teaspoon baking powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon ground cloves 1 cup chopped walnuts Preheat oven to 325 degrees. In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla. In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients. Stir until just combined. Fold in walnuts. Pour into 2 standard loaf pans. Bake for 75 minutes or until thin knife inserted in center comes out clean.

JUNK YARD SALAD

JUNK YARD SALAD!! 1 can cherry pie filling 1 lg. can crushed pineapple, drained 1 can Eagle Brand milk 2 c. miniature marshmallows 1 c. pecans 1 (8 oz.) Cool Whip Mix in order and refrigerate overnight.

LEMON BUTTER COOKIES

LEMON BUTTER COOKIES - Makes 24 cookies 1/2 cup butter, softened 1/3 cup granular Splenda or equivalent liquid Splenda 1 teaspoon lemon extract 1 teaspoon vanilla 1 teaspoon lemon zest, from 1 small lemon (1 gram) 1 egg 1 cup almond flour (4 ounces) 1/3 cup vanilla whey protein powder 1 teaspoon baking powder Put everything in a medium bowl and beat with an electric mixer until creamy. This will only take about a minute. Using a cookie scoop, scoop 24 balls of the dough onto a silicone or parchment-lined baking sheet. Place them 4 balls across and 6 balls down on the sheet. Cover the dough balls with a sheet of wax paper. Very gently press dough down with the bottom of a glass, to about 1/4-inch thick. Carefully remove the wax paper (the dough might stick to it a bit) and bake them at 350º about 8-12 minutes or until golden brown. Cool on a wire rack.

Amish Wedding Cookies

Amish Wedding Cookies 1 cup butter softened 1 cup vegetable, canola 1 cup granulated sugar 1 cup powdered sugar 2 large eggs 1 tsp. vanilla extract 2 tsp. almond extract 4 1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. cream of tartar granulated sugar for sprinkling In a large mixing bowl, beat the butter, oil, and sugars until combined. Beat in eggs and extracts. In a large bowl, whisk together flour, baking soda, and cream of tartar. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix. Line baking sheets with parchment paper or silicone baking mats. Drop dough by teaspoonfuls onto baking sheets, about two inches apart. Flatten with a glass dipped in sugar. Sprinkle a little extra on top, if you'd like! Bake at 350 for 12-15 minutes, or until edges and bottoms are golden brown. Remove to wire racks to cool. Recipe Notes These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though. These freeze really well! Iced or plain, they freeze beautifully.

Salted Nut Roll Bites

Salted Nut Roll Bites 1/2 cup peanut butter 1/2 cup honey 1/2 tsp vanilla 1 cup nonfat dry milk 2 cups Honey Roasted Peanuts, finely chopped and divided about 30 mini marshmallows In a medium bowl combine peanut butter, honey, vanilla, dry milk and 1 cup of chopped peanuts. Stir until combined. Portion out about one tablespoon of mixture, flatten and wrap it around a mini marshmallow. Roll in remaining chopped nuts. Repeat until all the mixture is used.

Stuffed Garlic Bread

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

Sloppy Joe Stew

Sloppy Joe Stew 2 tablespoons olive oil 1 large yellow onion, diced 1 green bell pepper, diced 2 pounds lean ground beef 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon black pepper 2 1/2 cups beef broth 2 (10.5 ounce) cans Condensed Tomato Soup 2 teaspoons Worcestershire Sauce 1–2 teaspoons hot sauce 1 (15.25 ounce) can corn, drained 1 teaspoon smoked paprika Heat the olive oil in a large pot over medium high heat. Add in the diced onions and peppers cooking until the are slightly softened, about 5 minutes. Add in the ground beef, garlic, salt and pepper and cook, stirring frequently, until the meat is no longer pink. Drain any excess fat, Add in the broth, Worcestershire sauce, hot sauce, soup, corn, and smoked paprika, stirring to combine. Reduce heat and simmer for 1 hour uncovered, stirring occasionally until thickened and flavors are combined. Serve warm. Notes Optional garnish ideas: cilantro, sour cream, grated cheese, croutons, tortilla chips. Slow Cooker Option: Steps 1 & 2 remain the same. Transfer meat mixture into a slow cooker, and add in the remaining ingredients, stirring to combine. Cover and cook on high for 3 hours, or low for 6 hours. Store airtight in the refrigerator for up to 3 days.

Chicken Cornbread Casserole

Chicken Cornbread Casserole 1/3 cup diced onion 1 teaspoon minced garlic 4 cups cubed chicken breast, or Rotisserie Chicken, shredded 1 teaspoon chicken bouillon 1 1/2 cups sour cream 1/2 cup milk 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 2 cups grated cheddar cheese 1 (8.5- ounce) box cornbread mix 2 tablespoons melted butter 1 (14.75- ounce) can creamed corn 1 egg optional – garnish with green onions Preheat oven to 400°F. Coat a 2- quart baking dish lightly with nonstick spray. Set aside. Place onions and garlic in a small microwave-safe bowl. Cover the bowl with plastic wrap. Cut a small slit in the top of the plastic wrap and microwave for 1 minute. Remove the bowl from the microwave. In a large bowl, combine chicken, bouillon, sour cream, milk, salt, pepper, and steamed onions and garlic. Mix until incorporated. Add in the cheese and stir to combine. Spread the chicken mixture in the prepared baking dish and set aside. In the same bowl combine the cornbread mix, butter, creamed corn, and egg. Stir until smooth. Spread the cornbread mixture on top of the chicken mixture. Bake for 35-40 minutes, or until the center of the cornbread is set. Allow to cool for 10 minutes before serving, garnish with green onions if desired. Notes store airtight in the refrigerator for up to 3 days.

Cookies and Cream Stuffed Brownies

Cookies and Cream Stuffed Brownies 1 cup butter, melted 1 cup granulated sugar 1 cup light brown sugar, packed 1 tablespoon vanilla 4 eggs 1 teaspoon kosher salt 1½ cups flour 1 cup unsweetened cocoa powder 1 cup semi-sweet chocolate chips 6 Cookies and Cream Candy Bars Preheat your oven to 350°F/175°C Line 9×13 pan with foil and spray with nonstick spray. Set aside. In the bowl of stand mixer fitted with the paddle attachment combine the butter, sugar, vanilla and eggs. Mix on medium speed until combined, about 1 minute. Add in salt and the cocoa powder and mix on medium until combined, 30 seconds to a minute. Turn the mixer to low and add in the flour until incorporated. Stir in the chocolate chips. Spread half of the batter into pan. Top with the candy bars, breaking to fit if necessary, and spread the remaining batter on top. Bake 35-40 minutes until center is almost set. Allow to cool before slicing. Notes store airtight for up to 3 days.

Strawberry Shortbread Bars

Strawberry Shortbread Bars 2 1/4 cups all purpose flour 1 cup granulated sugar 1/2 teaspoon kosher salt 1 cup butter, room temperature 1 egg 1/2 teaspoon vanilla extract 3/4 cup strawberry jam Glaze 1 cup powdered sugar 2 tablespoons heavy cream Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside. In a large bowl whisk together flour, sugar, and salt. Add in the egg, butter, and vanilla and combine with a pastry cutter, or your hands until the dough comes together. Divide the dough in half and press one half into the bottom of the prepared pan. Spread the strawberry jam on top. Crumble the remaining dough onto the top of the jam. Bake for 40 minutes until lightly browned. Allow to cool completely. Glaze Whisk powdered sugar and cream together and drizzle on top. Notes I put the glaze in a small zip-top bag and snip off the corner, to make for easy icing.

Buckeye Brownies

Buckeye Brownies 1 box (18.5-ounce) Brownie Mix 2 eggs 1/3 cup vegetable oil 3/4 cup coarsely chopped peanuts 1 (14 oz) can sweetened condensed milk) 1/2 cup peanut butter Preheat oven to 350°F. Line a 9×13 pan with foil and coat with nonstick spray. Set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the brownie mix, oil and eggs on medium speed until smooth. Stir in the chopped peanuts. Divide batter in half and press half the batter into bottom of prepared pan (it will be a thin layer) and set the other half to the side. In a large bowl combine the peanut butter and sweetened condensed milk with whisk. Pour peanut butter mixture over the bottom layer of the brownie. Drop the remaining brownie mix on top of the peanut butter layer, pressing each spoonful lightly into peanut butter. Bake for 25 minutes until just set. Let cool completely before cutting into squares. Notes Store airtight at room temperature for up to 3 days

Lemonade Cake with Lemon Cream Cheese Frosting

Lemonade Cake with Lemon Cream Cheese Frosting 1 Lemon boxed cake mix 4 eggs 1 1/4 cup milk 1/3 cup vegetable oil 2 tablespoons Lemonade from Concentrate, thawed Glaze: 2 tablespoons Lemonade from Concentrate, thawed 1 cup powdered sugar 1 tablespoon water Frosting: 1 (8- ounce) block cream cheese, room temperature 1/2 cup butter, room temperature 1/4 cup Lemonade from Concentrate, thawed 1/2 teaspoon vanilla 6 cups powdered sugar Cake Preheat oven to 350°. Spray 2, 8″ round cake pans generously with cooking/baking spray. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix cake mix, eggs, milk, vegetable oil, and 2 tablespoons of Lemonade from Concentrate on low for 30 seconds, and then on medium for 2 minutes, scraping the sides of the bowl as necessary. Keep the remaining frozen lemonade concentrate in the freezer…you will need it again. Bake for 25-30 minutes or until cake is set and toothpick inserted into the center comes out clean. Let the cakes cool in pan, approximately 1 hour. Do not remove. Glaze When the cakes are cooled level them off with a serrated knife, so they are flat on top. If the cakes didn’t dome much and don’t need to be leveled, poke holes with a skewer throughout the top, so the glaze will sink in. In a medium bowl combine powdered sugar, Lemonade from Concentrate and water. Stir until smooth and pour equally over the top of the cakes, still in the cake pans. Cover and let sit for at least an hour, or overnight in the refrigerator is best. Frosting In the bowl of your stand mixer, fitted with paddle attachment, mix butter and cream cheese together for 2 minutes on medium speed, until combined and creamy. Turn mixer to low and add your lemonade and vanilla. Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth, scraping the sides of the bowl as necessary. When ready to frost, remove your cakes from the refrigerator. Loosen cake around the edges with a butter knife so they will release easily. Frost as desired. Notes Store refrigerated for up to 3 days. Bring to room temperature before serving.

Funfetti Fritters

Funfetti Fritters 1 box Funfetti cake mix 2 eggs 1/4 cup water 2 Tbsp. oil Mix all ingredients in the mixer for 2 minutes. Heat oil on stove top to 300° Drop teaspoon amounts of batter into heated oil and fry on each side for approx 30 seconds until they are golden brown. Remove from oil with a slotted spoon and transfer to a paper towel lined plate to cool. Sprinkle with powdered sugar. Notes Makes 35- 40 fritters

Stuffed Shells

Stuffed Shells Kosher salt 8 ounces jumbo pasta shells 30 ounces whole-milk ricotta cheese 1/2 cup grated Romano cheese 2 tablespoons minced fresh parsley 12 leaves fresh basil, cut into chiffonade 1 large egg Freshly ground black pepper 8 ounces Parmesan, grated 2 jars good-quality marinara sauce 8 ounces mozzarella cheese, grated Crusty French bread, for serving Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside. In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined. To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

MEXICAN CORN BREAD SALAD

MEXICAN CORN BREAD SALAD 1 (8.5 ounce) package dry corn bread mix 1 (4 ounce) can chopped green chile peppers 2 (16 ounce) cans pinto beans, drained 1 (16 ounce) bottle Ranch-style salad dressing 1 green bell pepper, chopped 2 (15.25 ounce) cans whole kernel corn, drained 2 tomatoes, chopped 1 (3 ounce) can bacon bits 8 ounces shredded Cheddar cheese 1 green onions Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread. Cover, refrigerate 2 hours and serve chilled.

Cinnamon Toast Crunch Popcorn

Cinnamon Toast Crunch Popcorn 3.5 oz. popcorn, popped according to package directions 0.5 oz. maple syrup 0.5 oz. honey 0.5 oz. ground Cinnamon Toast Crunch cereal, plus extra if desired Pop your popcorn according to package directions. In a small bowl, heat the maple syrup and honey in the microwave for 10 seconds or so, until melted just enough to be runny. Grind the cereal in a spice grinder, blender, or simply crush by hand. Toss the popcorn in a large bowl with the maple syrup and honey, then add the ground Cinnamon Toast Crunch and toss again. Sprinkle with extra cereal and serve.

Easy Funnel Cake

Easy Funnel Cake 3/4 cup|200 ml whole milk 2 large eggs 1 cup|45 grams all-purpose flour 2 tablespoons granulated sugar 3/4 teaspoons baking powder 1/4 teaspoon kosher salt confectioners' sugar, for serving In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk and eggs. Add the wet ingredients into the dry ingredients, taking care not to over-mix. Transfer the batter to a squeeze bottle and set aside. Heat 3 inches oil in a 2-quart saucepan until a deep-fry thermometer reaches 350°F. Squeeze about 1/4 cup of batter into the oil, making zig zag shapes and designs (like a funnel cake looks, duh). Cook, flipping once, until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate and keep warm. Serve dusted with confectioners' sugar.

Lazy Cookie Bars

Lazy Cookie Bars 1 (15.25 ounce) box yellow cake mix 2 eggs 1/2 cup butter, melted 2 cups M&M’s (or any chopped candy you prefer) Preheat your oven to 350°F/175°C Line a 9×13 pan with aluminum foil and coat with nonstick spray. Set aside. In a large bowl combine the cake mix, eggs and butter. Stir until smooth. Stir in the M&M’s and spread the batter into the pan. Bake for 15-20 minutes until lightly golden at the edges. The center might seem slightly underdone, this is ok. Allow the bars to cool completely before cutting into squares. Notes Store at room temperature for up to 5 days

Amazing Chocolate Cake

Amazing Chocolate Cake 1 (15.25 ounce) box chocolate cake mix 1 (3.9 ounce) box instant chocolate pudding 1 (16 ounce) container sour cream 3 eggs 1/3 cup vegetable oil 1/2 cup water 2 cups semi-sweet chocolate chips Frosting 1/4 cup butter, room temperature 1/4 cup unsweetened cocoa powder 2 cups powdered sugar 1 teaspoon vanilla 1/4 cup heavy cream Cake Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting. Frosting In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Frost the top of the cake and garnish with more chocolate chips if desired.

Boudin Balls

Boudin Balls Boudin balls are a combination of cooked rice, pork, onions, green peppers, and seasonings rolled in panko breadcrumbs and fried until golden brown. For the boudin balls: 1 pound homemade or store bought boudin sausage 1 ½ cups panko bread crumbs or more, if needed 2 large eggs lightly beaten ½ teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon hot sauce Vegetable oil for deep-frying For the Comeback sauce: ½ teaspoon garlic powder 1 cup mayonnaise ½ cup ketchup ¼ cup oil 1 teaspoon mustard 1 teaspoon salt 1 teaspoon pepper 2 teaspoons Worcestershire sauce 2 tablespoons water ¼ teaspoon hot sauce For the boudin balls: If using store bought boudin, remove sausage from the casings. Spread bread crumbs evenly in a shallow bowl. In a separate bowl, combine the eggs, salt, cayenne, and hot sauce. Form the boudin into 1 ½ inch balls (a little smaller than a gold ball). Pour enough oil into a large skillet (I prefer cast iron for frying) deep enough to immerse the balls halfway. Heat oil over medium high heat until it begins to shimmer. Working in batches, roll balls in the egg mixture, followed by the bread crumbs. Make sure to coat them evenly. Place the balls in the hot oil, a few at a time, until they are light brown, about 3-5 minutes. Drain on paper towels. Serve warm with a side of comeback sauce. For the comeback sauce: Combine comeback ingredients in a medium bowl. Mix with a wire whisk until well incorporated. Store any remaining sauce in an airtight container in the refrigerator.

Beef Steak Pie

Beef Steak Pie Pie Crust 1 1/4 cups unbleached all-purpose flour, plus extra for the work surface 1/2 teaspoon table salt 3 tablespoons vegetable shortening 5 tablespoons butter, cut into 1/4-inch pieces and chilled 4-6 tablespoons ice water Beef Stew Filling 2 lbs. chuck steak, cut into 1/2- to 1-inch cubes 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 1 celery rib, chopped 3-4 carrots, peeled and chopped into bite-size chunks 1 yukon gold potato, unpeeled, washed and diced 8 ounces button mushrooms, sliced 2 tablespoons fresh rosemary, chopped 1 teaspoon dried oregano 1 teaspoon dried thyme 3 cups beef broth 1/3 cup flour 1 egg, beaten Prepare pie crust by stirring together the flour and salt. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture and gently stir it in using a fork, then repeat with the remaining water, adding 2 tablespoons at a time, just until the dough starts to come together. Use your hands to press the dough into a ball, then flatten into a disc and wrap tightly in plastic wrap and refrigerate for at least 1 hour. Season the meat with the salt and pepper. In a large skillet or dutch oven over medium-high heat, add the oil. When the oil is hot, add the seasoned meat, working in batches if necessary, and searing until nicely browned on all sides, about 8 to 10 minutes. Remove from skillet and set aside. Reduce the heat to medium and add another tablespoon of oil if the skillet is looking dry, then add the onions and garlic and sauté for 2 minutes. Add the carrots, celery and potato and cook for another 6 to 8 minutes, until the vegetables are starting to soften a bit and the onions look translucent. Add the mushrooms and continue to cook 2-3 minutes more. Add the chopped rosemary, thyme, and oregano and cook for another 30 seconds, then sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for another 2-3 minutes. Stir in the beef broth until flour is completely dissolved, then add the seared beef back to the vegetables and gravy. Cover the skillet or dutch oven with a lid and reduce the heat to low. Simmer gently for 1 1/2-2 hours or until the meat is tender, stirring occasionally. Allow the chilled pie crust dough to sit on the counter for 10 minutes before rolling it out to assemble the pie. Pour the beef stew filling into a deep pie dish until 3/4 full. Any remaining stew can be used to make individual size pies or eaten plain. Roll out the pie crust on a floured surface, then transfer it to cover the beef filling, making sure there is some overhand so the crust doesn't shrink entirely away from the side of the pie dish while baking. Decorate the pie with leaves cut from scraps of pie crust, if desired and brush the entire crust with the beaten egg. Cut slits in the top of the pie to allow steam to escape, then bake for 25 to 30 minutes in a 400 degree oven until the filling is bubbling and the crust is golden brown. Remove from the oven and allow to cool for 30 minutes before serving. Recipe Notes You can use dried porcini mushrooms, button mushrooms, morels or oysters, depending on what is available to you. Optional: You could replace 1 cup of the beef broth with 1 cup of red wine for a richer flavor.

Meaty Mushroom Chili

Meaty Mushroom Chili 1 1/2 pounds ground beef 12 ounces button mushrooms, washed and chopped 4 slices bacon, chopped 1 yellow onion, chopped 1 red pepper, diced 4 cloves garlic, minced 1 jalapeno, seeds and membranes removed, diced 3 tablespoons chili powder 2 teaspoons cumin 1 teaspoon dried oregano 1 teaspoon sugar 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 2 (14 ounce) cans diced tomatoes 1 (15 ounce) can tomato sauce 2 (16 ounce) can kidney beans, rinsed and drained 1 (16 ounce) can pinto beans, rinsed and drained 1 cup beef broth In a large skillet or dutch oven, combine the ground beef and chopped mushrooms and cook over medium-high heat until meat is browned and no longer pink. Drain off any fat and transfer the meat to a bowl. Add the chopped bacon to the same skillet or dutch oven and cook until crispy, then transfer to the bowl with the meat and mushrooms using a slotted spoon adn drain all but 2 tablespoons of the bacon fat. Add the onion, pepper, garlic, and jalapeno to the bacon fat in the skillet or dutch oven and cook over medium heat, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Stir in the seasonings and spices until evenly distributed. Return the meat and mushrooms back to the dutch oven (if using) or transfer everything to a slow cooker and add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and broth. If finishing on the stovetop, bring to a boil, then reduce heat to medium-low and simmer, covered for 2 hours. If using the slow cooker, cook on low for 7 to 8 hours or on high for 3 to 4 hours. Serve garnished with sour cream, grated cheddar cheese, diced avocado, jalapeno slices, and corn chips.

Possum Pie

Possum Pie Pecan Shortbread Crust 1 cup all-purpose flour 1/2 cup butter 1/4 cup brown sugar 3/4 cup pecans, chopped Cream Cheese Layer 6 ounces cream cheese, softened 1/2 cup powdered sugar 2 tablespoons heavy cream Pudding Layer 1 cup sugar 1/3 cup cocoa powder 3 tablespoons cornstarch 2 tablespoons all-purpose flour Pinch of salt 3 egg yolks 2 cups whole milk 2 tablespoons butter 1 teaspoon vanilla Whipped Cream Topping 1/2 cup heavy whipping cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla 1-2 tablespoons chopped pecans grated chocolate Crust Preheat the oven to 350 degrees F. Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely. Cream Cheese Filling In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth. Spread over bottom of the cooled pecan pie crust. Chocolate Layer Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine. Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined. Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer. Cover the pie with plastic wrap, then refrigerate for 4 hours until set. Whipped Cream Topping Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed. Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

Butter Dip Buttermilk Biscuits

Butter Dip Buttermilk Biscuits 1/2 cup salted butter 1 stick 2 1/2 cups all-purpose flour 1 1/2 tbsp granulated sugar 1 1/2 tbsp baking powder 1 1/2 tsp salt 1 3/4 cup buttermilk Preheat oven to 450 F degrees. In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave. Put melted butter into an 8x8 baking dish. In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly okay. Bake for about 20-25 minutes, rotating dish once during baking. Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Grilled Whole Fish

Grilled Whole Fish 1 1 1/4-2 lb. whole fish 1-2 tablespoons olive oil Salt & freshly ground pepper, to taste 2 garlic cloves 1/2 lemon, sliced into discs 1-2 sprigs thyme Remove your fish from the fridge and let it stand at room temperature for 20 minutes. Rinse and pat dry with paper towels. Lightly drizzle the fish all over with the olive oil and season generously, inside and out, with the salt & freshly ground pepper. To properly season meat, don't get your hand too close when sprinkling seasoning on - if you pull your hand back a bit and sprinkle salt from a little higher up you will get more even coverage. Stuff the cavity of the fish with the lemon discs, garlic cloves, and thyme sprigs. Preheat the grill to medium-high heat and use tongs to brush the cleaned, preheated grill grates with an oil drenched paper towel. Carefully transfer the fish to the grill so the aromatics don't fall out and grill for 8-10 minutes over medium-high heat. Don't attempt to move the fish. When the first side is done, it will be lightly charred on the bottom and the skin will release easily from the grate. Flip the fish over and and grill until cooked through and the flesh is white throughout, about another 8-10 minutes. Carefully remove the fish from the grill and place on a platter to serve. Recipe Notes Alternatively, you could cook this in a pan over medium-high heat with 2 tablespoons of olive oil. Sear skin side up for 3-4 minutes until lightly browned, then flip and cook until the fish flakes easily with a fork, 3-4 minutes more. Drizzle with a little lemon juice, if desired. Atlantic Char, Branzino, Red Snapper or Sea Bass are all good options for this approach. And you could easily swap out lemons for slices of lime or orange and thyme for cilantro or marjoram or parsley.

Grilled Cajun Chicken Dry Rub Seasoning

Grilled Cajun Chicken Dry Rub Seasoning 4 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds) 2 tablespoons olive oil Cajun Spice Seasoning 1 teaspoon garlic powder 1 teaspoon paprika 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon onion powder 1/4 teaspoon crushed red pepper Heat a grill to medium-high heat. Place the chicken breasts on a baking sheet or large dish and pat dry. Drizzle lightly with olive oil and rub the chicken to coat evenly. In a small bowl, combine all of the spices and stir well. Sprinkle half of the spice mixture over the tops of the chicken breasts, turn the chicken over, and sprinkle the remaining half of the spice mixture on the bottom side of each breast so the chicken is evenly coated in Cajun seasoning. Place the chicken breasts directly over the heated side of the grill and grill for about 5-6 minutes per side, depending on the thickness of your chicken, until the internal temperature of the breasts reach 160 degrees using an instant read meat thermometer. You can also check whether the chicken is done by making a small cut into the thickest part to see if it is opaque in the center, or pressing on the thickest end of the chicken with your finger to see if there is any resistance. If there is no resistance, the chicken is done. Remove from the grill and rest for 5 minutes. Use whole chicken breasts in Grilled Cajun Chicken Sandwiches or slice and add to a Grilled Cajun Chicken Salad or to creamy pasta dishes. Recipe Notes Double or triple the seasoning ingredients and store in an airtight container for future use on chicken, shrimp, fish, vegetables, potatoes, or mixed into mayo or dressings.