CAULIFLOWER SALAD

CAULIFLOWER SALAD 1 head cauliflower, cut into small florets 1 red onion, chopped 1 green bell pepper, chopped 8 ounces shredded Cheddar cheese 1 1/2 cups cooked crumbled bacon 2 cups creamy salad dressing (such as Miracle Whip) 1/2 cup white sugar Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.

Slow-Cooker Omelet Casserole

Slow-Cooker Omelet Casserole 26 ounces frozen hash brown potatoes 1 lb sausage, cooked and crumbled 2 cups mozzarella cheese, shredded 1/2 cup parmesan cheese, shredded 1/2 cup sun-dried tomato, julienne cut 6 green onions, sliced 12 eggs 1/2 cup milk (or half and half) salt and pepper, to taste 1 pinch cayenne pepper Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients. Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture.Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Bathroom/Shower Cleaner

Bathroom/Shower Cleaner Amazing cleaning power. Dissolves Soap Scum like nothing else! Everything just SPARKLES! 1 Cup Dawn Dish washing Liquid 1 Cup Vinegar Place in spray bottle and shake to mix Spray on surfaces and let sit for 15 minutes... Wipe down/Rinse* *Be sure to rinse thoroughly. The Dawn can make things slippery. Don't want any falls in the shower.

NANA'S CHICKEN CASSEROLE

NANA'S CHICKEN CASSEROLE 3 cooked and shredded chicken breasts 1 can of Cream of Mushroom (or your choice) soup 1 (8 oz) tub of sour cream 2 sleeves of Ritz Crackers (crunched up) 1 stick of butter (melted) Preheat oven to 350 degrees. Mix in the cream of mushroom soup, and sour cream into the shredded chicken and spread mixture into a 9x13 inch pan. Spread the crunched up Ritz crackers all over the the top of the chicken mixture. Drizzle the melted butter over the top. Bake at 350 degrees for 15 to 25 minutes until heated through and crackers are slightly browned.

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.

Lemon Butter Baked Shrimp

Lemon Butter Baked Shrimp 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced (my addition) 1 packet of Good Seasons Italian all natural seasoning 1 1/2 lemon, sliced into circles 1 Tbs. dried parsley leaves 1 tsp. black pepper, ground Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9 × 11 inch glass casserole dish, spreading it all over the bottom of the dish. Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that. Bake uncovered in the preheated oven for 15 minutes.

MEXICAN STUFFED SHELLS

MEXICAN STUFFED SHELLS 1 pound ground beef 1/2 cup yellow onion, diced 2 TBS taco seasoning 4 oz cream cheese about 8 oz jumbo pasta shells (some may break – I used 21 shells total but cooked 25) 10 oz enchilada sauce 1 cup salsa 1 1/4 cup cheddar cheese 1/2 cup mozzarella cheese Bring a large pot of water to boil. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking. Preheat your oven to 350 degrees. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly. Drain the excess grease from the pan. Add in taco seasoning and stir to mix. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside. Combine your enchilada sauce and salsa in a small bowl. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9×13 pan and spread around. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce. Repeat until all shells or meat mixture is gone. Pour the remaining enchilada sauce salsa mixture over the tops of the shells. Wrap pan in aluminum foil. Bake for 30 minutes. Remove foil and top with cheeses. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Peachy Cream Cheese Cobbler

Peachy Cream Cheese Cobbler 1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup of all Purpose flour 1 cup sugar 2 Teaspoons baking powder 1/2 teaspoon salt 2 quarts of fresh peaches , washed, peeled & sliced 8 oz cream cheese, cut into small pieces. Preheat oven 350 degrees. melt butter and pour into 9 x 13 inch glass baking dish. in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the peaches ,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over the peaches. Sprinkle the top with a little bit of cinnamon. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

SPICY HONEY CHICKEN

SPICY HONEY CHICKEN 2 Skinless chicken breast or 4 thighs 2 Tsp. coconut or olive oil RUB 1 Tsp. garlic powder 2 Tsp. chili powder 1/2 Tsp. onion powder 1/2 Tsp. coriander 1 Tsp. Sea salt 1 Tsp. cumin 1/2 Tsp. chipotle chili powder GLAZE 1/2 c. Honey 1 Tbsp. Cider vinegar Combine the rub spices in a bowl, mix well. Drizzle oil over chicken and coat well. Toss chicken with spice rub to coat all sides. Grill chicken for 4-6 min. on each side. While chicken is grilling. Warm honey in microwave so it's not thick. Add the vinegar and mix well. Brush glaze well on chicken on both sides. Grill until chicken is cooked fully

MINI CHICKEN SALAD SANDWICHES

MINI CHICKEN SALAD SANDWICHES 2 tablespoons fresh lemon juice 1/2 cup miracle whip 1 teaspoon salt 1 teaspoon pepper 3 1/2 cups finely diced cooked chicken 1 cup finely diced celery 12 mini rolls In a small bowl, combine the lemon juice, miracle whip and salt. Toss with the chicken, celery, in a medium bowl. Serve on mini rolls.

Chicken Enchilada Nachos

Chicken Enchilada Nachos 3 tablespoons butter, divided 1/4 cup chopped onion 1 jalapeno pepper, seeded and chopped 1 chile pepper, seeded and chopped 2 cloves garlic, chopped 1/2 cup chicken broth 1 skinless, boneless chicken breast half, cubed 1/4 teaspoon chili powder 1/4 teaspoon seasoned salt 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 tablespoon all-purpose flour 2 tablespoons sour cream 1/2 cup shredded pepperjack cheese 2 cups tortilla chips, or to taste 2 tablespoons pico de gallo, or to taste (optional) Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepper jack cheese to sauce and stir until melted, 2 to 3 minutes. Spread chips onto a serving platter; top with sauce and pico de gallo.

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars 1 box French Vanilla Cake Mix ½ cup butter, melted 3 large eggs, divided 1 package (8 oz) cream cheese 2 1/2 cups plus 2 Tbsp. confectioner's sugar 1 can (21 oz) Duncan Hines Comstock® Strawberry Preheat oven to 325ºF. Grease 13 x 9-inch baking pan. Combine cake mix, butter and 1 egg in large bowl until well blended. Reserve 1/3 cup for topping. Press remaining mixture into bottom of prepared pan. Beat cream cheese with electric mixer in large bowl. Beat in remaining eggs and 2-½ cups confectioner’s sugar. Pour over cake mixture in pan. Spread strawberry pie filling on top and sprinkle with reserved cake mixture. Bake 1 hour or until golden brown. Refrigerate until chilled. Cut into bars and sprinkle with remaining confectioner’s sugar.

Captain Colada

Captain Colada 2 1/2 oz Captain Morgan 2 oz Cream of Coconut 2 oz Pineapple juice 1 oz Fresh Orange juice All in a blender with crushed ice. Blend until desired consistency.

MEXICAN WHITE CHEESE DIP

MEXICAN WHITE CHEESE DIP 1 pound white American cheese, cubed 1/2 cup milk, or as needed 1 tablespoon butter or margarine 2 (4 ounce) cans chopped green chilies 2 teaspoons cumin 2 teaspoons garlic powder 2 teaspoons onion powder cayenne pepper to taste Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

FAKE PAYDAYS

FAKE PAYDAYS about 30 bars 3 cups salted peanuts (no skins), divided 2 & 1/2 tablespoons butter 2 cups peanut butter chips 14 ounces sweetened condensed milk 2 cups miniature marshmallows kosher salt or sea salt, optional Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan. Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth. Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended. Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt. Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature. Notes These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

Doritos Taco Salad

Doritos Taco Salad 1 lb lean ground beef 1 (1.25 ounce) package taco seasoning mix 1 (16 ounce) can chili beans 1 (16 ounce) bottle French dressing 1 head iceberg lettuce 1 (14.5 ounce) package Doritos (or tortilla chips) 2 cups shredded Colby-Jack cheese 1 cup chopped tomatoes 1 (2.25 ounce) can sliced black olives (drained) 4 tablespoons sour cream ½ cup prepared salsa In a large skillet over medium-high heat, brown the ground beef. Drain of any excess liquid. Stir in taco seasoning, chili beans, and French dressing. Fill the dressing bottle 2/3 full with water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes. Crush the Doritos and set aside. In a large bowl combine the meat mixture with lettuce, cheese, black olives, and tomatoes. Add sour cream and salsa. Stir in the crushed Doritos just before serving. Makes 8 Servings

Asparagus Foil Packet for the Grill

Asparagus Foil Packet for the Grill 1 Bunch Asparagus 2 Tablespoons Olive Oil Juice of half a lemon Ground Garlic Salt and Parsley to taste (or fresh garlic) Place all in a piece of foil and fold up edges & toss to coat Place on grill and cook to desired tenderness Can be done in the oven at 375 for 10-15 minutes

Parmesan Ranch Chicken Tenders

Parmesan Ranch Chicken Tenders 1 pkg Chicken Tenderloins seasoned bread crumbs (I used Bakers Magic, like Shake n Bake) 3/4 cup parmesan cheese Ranch dressing Coat the uncooked chicken in ranch dressing. Dredge in combined bread crumbs & parmesan cheese. Place on cookie sheet in 375 degreee oven for 25-30 minutes Serve with Ranch dressing for dipping

LIME PIE DIP

LIME PIE DIP 14 ounces sweetened condensed milk 4 ounces cream cheese (I used reduced fat) 1 teaspoon lime zest ½ cup freshly squeezed lime juice (takes about 3 limes) ¼ teaspoon salt Mix all ingredients together until smooth. Cover and refrigerate for at least an hour. Serve with graham crackers, sliced apples, or pears.

APPLE CIDER PORK CHOPS

APPLE CIDER PORK CHOPS 4 center-cut pork chops Salt and pepper, to taste 2 tablespoons canola oil 1 1/2 cups apple cider 2 tablespoons packed brown sugar 1 tablespoon whole-grain mustard Pat 4 center-cut pork chops dry with paper towel; sprinkle both sides with salt and pepper. In 10-inch skillet, heat 2 tablespoons canola oil over medium-high heat until shimmering. Cook pork chops in oil about 4 minutes on each side, or until golden brown. Remove from skillet. In same skillet, add 1 1/2 cups apple cider and 2 tablespoons packed brown sugar; cook to a thick, syrupy glaze and until reduced by about half. Stir in 1 tablespoon whole-grain mustard; season with salt and pepper. Pour glaze over pork chops for serving.

LEMON BASIL BUTTER CHICKEN

LEMON BASIL BUTTER CHICKEN 1 1/2 cups chicken broth (from 32-oz carton) 3 tablespoons lemon juice 1 teaspoon dried basil leaves 3 tablespoons cornstarch 2 tablespoons butter 4 bone-in chicken thighs with skin (about 1 lb) 1/4 teaspoon salt 1/8 teaspoon pepper 2 teaspoons finely chopped garlic Heat oven to 400°F. In 2-cup glass measuring cup, beat chicken broth, lemon juice, basil leaves and cornstarch with whisk until well blended. In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate. Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened. Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

SLOPPY JOE NOODLE SKILLET

SLOPPY JOE NOODLE SKILLET 1 lb lean (at least 80%) ground beef 1 onion, peeled and diced 1 package (1.31 oz) sloppy joe seasoning mix 1 can (15 oz) tomato sauce 1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted, undrained 1 jar (12 oz) roasted red bell peppers, diced and juice reserved 12 oz uncooked rotini pasta In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef and 1 onion, peeled and diced, over medium-high heat until beef is thoroughly cooked, breaking up beef as it cooks. Drain. Add 1 package (1.31 oz) sloppy joe seasoning mix, 1 can (15 oz) tomato sauce, 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained, and 1 jar (12 oz) roasted red bell peppers, diced and juice reserved. Stir to combine. Heat to boiling over medium-high heat. Add 12 oz uncooked rotini pasta; toss until pasta is submerged. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is tender.

HONEY MUSTARD GRILLED CHICKEN

HONEY MUSTARD GRILLED CHICKEN 1/3 cup Dijon mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce 4 skinless, boneless chicken breast halves Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

SPICY GRILLED SHRIMP

SPICY GRILLED SHRIMP 1 large clove garlic 1 tablespoon coarse salt 1/2 teaspoon cayenne pepper 1 teaspoon paprika 2 tablespoons olive oil 2 teaspoons lemon juice 2 pounds large shrimp, peeled and deveined 8 wedges lemon, for garnish Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

HONEY MUSTARD MACARONI SALAD

HONEY MUSTARD MACARONI SALAD 1 (16 ounce) package elbow macaroni 6 hard-cooked eggs, diced 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced green bell pepper 2 cups mayonnaise 1 cup milk 1/2 cup sweet pickle relish 1/3 cup prepared honey mustard 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl. Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.

PERFECT SUMMER FRUIT SALAD

PERFECT SUMMER FRUIT SALAD 2/3 cup fresh orange juice 1/3 cup fresh lemon juice 1/3 cup packed brown sugar 1/2 teaspoon grated orange zest 1/2 teaspoon grated lemon zest 1 teaspoon vanilla extract 2 cups cubed fresh pineapple 2 cups strawberries, hulled and sliced 3 kiwi fruit, peeled and sliced 3 bananas, sliced 2 oranges, peeled and sectioned 1 cup seedless grapes 2 cups blueberries Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

RANCH BURGERS

RANCH BURGERS 2 pounds lean ground beef 1 (1 ounce) package ranch dressing mix 1 egg, lightly beaten 3/4 cup crushed saltine crackers 1 onion, chopped Preheat the grill for high heat. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

RANCH POTATO SALAD

RANCH POTATO SALAD 5 pounds red potatoes 1 (.7 ounce) package dry Italian salad dressing mix 1/4 cup tarragon vinegar 1/4 cup water 1 cup extra-virgin olive oil 1/2 cup chopped celery 1 cup real bacon bits 1/4 cup chopped dill pickle (optional) 1/4 cup chopped green onion 3 cups mayonnaise Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside. Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.

GRILLED CORN ON THE COB

GRILLED CORN ON THE COB 6 ears corn 6 tablespoons butter, softened salt and pepper to taste Preheat an outdoor grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Peach Cobbler Snack Cake

Peach Cobbler Snack Cake 1 cup sugar plus 3 teaspoons, divided 2 1/2 cups sliced peaches fresh or frozen 1/2 teaspoon corn starch 2 cups flour 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1 1/2 cups milk 3 tablespoons unsalted butter, melted Fresh whipped cream for serving Spray an 8-x-8-inch baking dish with nonstick spray. Preheat oven to 350 degrees F. In a small bowl, combine 3 tablespoons sugar and corn starch. Toss peaches in the mixture and coat evenly. Set aside. In a medium bowl, sift together 1 cup sugar, flour, salt and baking powder. In another bowl, whisk together milk and butter. Slowly pour wet ingredients into dry ingredients and stir until incorporated. Pour cake batter into prepared baking dish. Press sliced peaches into the cake batter and place some on top. Put in the oven and bake for 50 to 55 minutes or until a toothpick inserted in the middle comes out clean. Love this with fresh whipped cream on top.

Chef Salad

Chef Salad 8 cups lettuce iceberg or romaine 4 oz diced ham 4 oz diced cheddar cheese or swiss 3 green onions sliced 4 boiled eggs 2 tomatoes sliced or wedged 1 cup cucumber Wash and dry the lettuce. Tear into bite size pieces and place in a large bowl (or divide over 4 individual serving plates). Top with remaining ingredients. Serve with Thousand Island or Ranch dressing.

PIZZA CASSEROLE

PIZZA CASSEROLE 2 cups uncooked egg noodles 1/2 pound lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 cup sliced pepperoni sausage 16 ounces pizza sauce 4 tablespoons milk 1 cup shredded mozzarella cheese Cook noodles according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

CHICKEN SWEET POTATO SKILLET

CHICKEN SWEET POTATO SKILLET 1 tablespoon olive oil, or as needed 1 skinless, boneless chicken breast half, cut into cubes 1 large sweet potato, peeled and cut into 1/2-inch pieces 1 tablespoon Irish whiskey 1 tablespoon minced fresh sage 1 pear - peeled, cored, and cut into 1/2-inch pieces 1/2 cup water 2 cups baby spinach 1/4 cup chopped toasted hazelnuts salt and ground black pepper to taste Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes. Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.

CROCK POT PEPPER STEAK

CROCK POT PEPPER STEAK 2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste 3 tablespoons vegetable oil 1 cube beef bouillon 1/4 cup hot water 1 tablespoon cornstarch 1/2 cup chopped onion 2 large green bell peppers, roughly chopped 1 (14.5 ounce) can stewed tomatoes, with liquid 3 tablespoons soy sauce 1 teaspoon white sugar 1 teaspoon salt Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

CHICKEN, SAUSAGE, PEPPERS & POTATOES

CHICKEN, SAUSAGE, PEPPERS & POTATOES 4 large links hot Italian sausage 2 tablespoons olive oil, divided 6 bone-in, skin on chicken thighs 1/2 pound assorted sweet peppers, seeded 1 small red onion, sliced 1/2 yellow onion, sliced 4 large Yukon Gold potatoes, quartered 2 teaspoons dried Italian herbs 2 teaspoons kosher salt, plus more as needed Freshly ground black pepper to taste Chopped fresh Italian parsley (optional) Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil. Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

BEEF BEAN CHIMICHANGAS

BEEF BEAN CHIMICHANGAS 1 pound lean ground beef 3/4 cup chopped onion 3/4 cup diced green bell pepper 1 1/2 cups whole kernel corn 2 cups taco sauce 2 teaspoons chili powder 1 teaspoon garlic salt 1 teaspoon ground cumin 1 (16 ounce) can refried beans 8 (12 inch) flour tortillas 1 (16 ounce) package shredded Monterey Jack cheese 1 tablespoon butter, melted shredded lettuce 1 tomato, diced Preheat the oven to 350 degrees F (175 degrees C). Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

CHICKEN BACON SHISH KABOBS

CHICKEN BACON SHISH KABOBS 1/4 cup soy sauce 1/4 cup cider vinegar 2 tablespoons honey 2 tablespoons canola oil 10 large mushrooms, cut in half 2 green onions, minced 3 skinless, boneless chicken breast halves - cut into chunks 1/2 pound sliced thick cut bacon, cut in half 1 (8 ounce) can pineapple chunks, drained skewers In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat grill for high heat. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

GARLIC MARINATED STEAK

GARLIC MARINATED STEAK 1/2 cup balsamic vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 2 tablespoons honey 2 tablespoons olive oil 2 teaspoons ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1 pinch cayenne pepper 2 (1/2 pound) rib-eye steaks In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. Preheat grill for medium-high to high heat. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

GARLIC CHICKEN

GARLIC CHICKEN 1/4 cup olive oil 2 cloves garlic, crushed 1/4 cup Italian-seasoned bread crumbs 1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves Preheat oven to 425 degrees F (220 degrees C). Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl. Combine bread crumbs and Parmesan cheese in a separate shallow bowl. Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish. Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees

BACON SPAGHETTI

BACON SPAGHETTI 1 (16 ounce) package spaghetti 1/4 cup olive oil 8 slices bacon, cut into 1/4 inch pieces 4 cloves garlic, minced 1/2 cup chopped fresh flat-leaf parsley Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.

KIELBASA WITH PEPPERS & POTATOES

KIELBASA WITH PEPPERS & POTATOES 1 tablespoon vegetable oil 1 (16 ounce) package smoked kielbasa sausage, diced 6 medium red potatoes, diced 1 red bell pepper, sliced 1 yellow bell pepper, sliced Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender. Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

CHIPOTLE SHRIMP TACOS

CHIPOTLE SHRIMP TACOS 1 (12 ounce) package bacon, cut into small pieces 1/2 onion, diced 2 pounds large cooked shrimp - peeled, deveined, and cut in half 3 chipotle peppers in adobo sauce, minced 12 corn tortillas 1 cup chopped fresh cilantro 1 lime, juiced salt to taste (optional) In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.

CHICKEN FOIL PACKS

CHICKEN FOIL PACKS 1 pound skinless, boneless chicken breast meat - cubed 2 onions, diced 1 (8 ounce) package sliced fresh mushrooms 1 yellow bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips 4 cloves garlic, sliced 4 small potatoes, cubed 1/4 cup olive oil 1 lemon, juiced In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

GRILLED SALMON

GRILLED SALMON 1/4 cup balsamic vinegar 1/4 cup lemon juice 1/4 cup soy sauce 1 teaspoon salt 1 tablespoon brown sugar 1 1/2 teaspoons ground ginger 1 teaspoon paprika 1 teaspoon black pepper 1 teaspoon crushed red pepper flakes 4 cloves garlic, minced 1/4 cup chopped green onions 1 teaspoon sesame oil 1/2 cup peanut oil 8 (4 ounce) skinless, boneless salmon fillets Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours. Prepare an outdoor grill for medium-high heat. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

BABY BACK RIBS

BABY BACK RIBS 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon paprika salt and pepper to taste 3 pounds baby back pork ribs 1 cup barbeque sauce Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

BURGER DOGS

BURGER DOGS 1 pound ground beef (80% lean) salt and freshly ground black pepper to taste 2 slices Cheddar cheese 2 extra-long hot dog buns 4 teaspoons mayonnaise 2 tablespoons ketchup Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes. Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.

BACON RANCH CHICKEN SKEWERS

BACON RANCH CHICKEN SKEWERS 1/3 cup ranch dressing 1 teaspoon hot chile paste (such as sambal oelek) 4 skinless, boneless chicken breast halves - cut into 1 inch pieces 24 (1-inch) pieces red onion 12 slices thick cut bacon salt and black pepper to taste 12 (6 inch) bamboo skewers, soaked in water for 2 hours Whisk together ranch dressing and hot chile paste in a large bowl. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Thread a piece of onion about 1 1/2 inches down the skewer. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces. Thread a second piece of onion onto the end of the skewer. Repeat steps 5 through 7 for all twelve skewers. Season chicken skewers with salt and pepper as desired. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.

Skillet Meatballs in Marinara Sauce

Skillet Meatballs in Marinara Sauce 1 pound lean ground turkey 1 egg, slightly beaten 1/4 cup panko breadcrumbs 1 T. worcestershire 1 clove garlic, minced 1 t. dried basil 3/4 t. dried oregano 1/2 t. kosher salt 1/4 t. black pepper 4 ounces mozzarella cheese, cut into 1/2 inch cubes 1/2 cup mozzarella cheese, shredded 3 cups marinara sauce In a large bowl combine the ground turkey, egg, panko, worcestershire, garlic, basil, oregano, salt and pepper with your hands. Using a small ice cream scoop, scoop the meatball mixture. Take one of the pieces of cubed mozzarella and stuff it into the center of the meatball, making sure to cover the cheese completely with meat. Repeat the process until all of the meat mixture is gone. Heat a large skillet over medium high heat and spray it generously with cooking spray. Place the meatballs in the skillet and brown them for 2 minutes on each side. Pour the marinara sauce evenly into the skillet and turn the heat down to medium low. Cover the skillet with a lid and simmer the meatballs for 10 minutes. Top the meatballs with the shredded mozzarella and serve.

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING 1 large head romaine 15 oz. can black beans (rinsed and drained) 1 large orange bell pepper 1 pint cherry tomatoes 2 cups corn (I used frozen, thawed) 5 green onions Optional: avocado for topping FOR THE CILANTRO-LIME DRESSING 1 cup loosely packed cilantro (stems removed and roughly chopped) 1/2 avocado (or 1/2 cup plain vegan yogurt) 2 Tbsp. fresh lime juice (about 1/2 lime, more to taste) 1-2 garlic cloves 1/4 cup olive oil (for oil-free, sub a little water to thin) 1 1/2 tsp. white wine vinegar 1/8 tsp. salt Recommended: agave/honey, cumin to taste Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired amount of dressing.

SAUSAGE ALFREDO PIZZA

SAUSAGE ALFREDO PIZZA 1 pound Italian sausage, casings removed 1 medium onion, chopped 1/2 cup prepared Alfredo sauce 1 (12 inch) pre-baked pizza crust 1 (8 ounce) package shredded Italian cheese blend Preheat the oven to 350 degrees F (175 degrees C). Crumble the sausage into a skillet over medium-high heat. Cook until evenly browned. Add onion, and cook for a few minutes. Drain excess grease, and stir in the Alfredo sauce. Spoon this mixture over the pre-baked pizza crust. Sprinkle cheese over the top. Bake for 10 to 12 minutes in the preheated oven, until the cheese is melted. Allow to cool slightly before cutting to allow the toppings to set.

ASIAN BEEF WITH SNOW PEAS

ASIAN BEEF WITH SNOW PEAS 3 tablespoons soy sauce 2 tablespoons rice wine 1 tablespoon brown sugar 1/2 teaspoon cornstarch 1 tablespoon vegetable oil 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 1 pound beef round steak, cut into thin strips 8 ounces snow peas In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

GRILLED PORK TENDERLOIN

GRILLED PORK TENDERLOIN 2 (1 pound) pork tenderloins 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon ground black pepper 1 cup barbeque sauce Prepare grill for indirect heat. Season meat with garlic powder, salt, and pepper. Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes. Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

CROCK POT CHICKEN STROGANOFF

CROCK POT CHICKEN STROGANOFF 4 skinless, boneless chicken breast halves - cubed 1/8 cup margarine 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (8 ounce) package cream cheese 1 (10.75 ounce) can condensed cream of chicken soup Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Broccoli Bake

Broccoli Bake 1 head broccoli 1 large onion 1 can mushroom soup 3 chicken breasts 2 cups long grain wild rice (other types of rice can be substituted I just prefer the wild rice) Chop it all up and throw in the crockpot for 8 hours and enjoy

Cornbread Casserole

Cornbread Casserole 4 C. crumbled cornbread 1 stalk celery, finely chopped 1/2 C. chopped sweet onion 12.5 oz. can chunk chicken breast, drained and broken apart 4 T. butter, melted 10.5 oz. can cream of chicken soup 1/2 soup can evaporated milk, using the empty soup can to measure 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. poultry seasoning 2 hard boiled eggs, peeled and chopped Combine the first 10 ingredients in a bowl. Once well combined, fold in the hard boiled eggs. Pour into a greased iron skillet or casserole dish and bake in a 375 degree oven for 45 minutes, uncovered. I served ours with mac n cheese, crowder peas and sliced tomatoes.

Oven Baked Cajun French Fries

Oven Baked Cajun French Fries 3 large russet potatoes 1 1/2 T. olive oil 1 T. Cajun seasoning (recipe below) good pinch of salt... Cajun Seasoning 2 1/2 T. smoked paprika 2 T. garlic powder 2 T. salt 1 T. cayenne pepper 1 T. black pepper 1 T. onion powder 1 T. thyme 1 T. oregano Combine all the spices and store in an airtight container. Wash and dry the potatoes, leaving the skin on, slice into even strips (I used a mandolin for mine). Place the potatoes in a bowl and cover with cold water, allow to sit for 10 minutes. Drain the potatoes and pat dry. Add 1 T. olive oil, Cajun seasoning and the salt to the potatoes. Toss to coat well. Grease the bottom of a large baking sheet with the remaining olive oil. Sprinkle just a little more Cajun seasoning over the bottom of the baking sheet. Place the potatoes on the baking pan in a single layer. Cover with tinfoil and bake in a 450 degree oven for 10 minutes, remove the tinfoil and continue to bake for an additional 15 minutes, stirring about 1/2 way through the cooking time.

Cheesecake Cookie Bites

Cheesecake Cookie Bites 5 tablespoons butter, softened 1/3 cup brown sugar, packed 1 cup flour 1/2 cup sugar 1 (8 ounce) packet cream cheese, softened 1 egg 2 Tbs. milk 1 Tbs. lemon juice 1/2 tsp. vanilla Heat oven to 350 In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8 x 8 x 2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.

Broccoli & Squash Casserole

Broccoli & Squash Casserole 3 med. yellow squash 10 oz. frozen chopped broccoli, thawed (fresh can be used also, I didn't have any on hand) 1 small sweet onion, chopped 1 large carrot, peeled and grated 2 T. butter 10.5 oz. can cream of chicken soup 2 large eggs, beaten 1 T. mayo 2 C. shredded sharp cheddar cheese 1/2 tsp. smoked paprika 1/2 tsp. garlic powder 1/4 tsp. pepper good pinch of salt Slice the squash in half then into strips and chop. Melt the butter in a skillet over med. high heat. Add the squash, onion and carrot to the pan and saute for 10-12 minutes till tender, add the thawed broccoli and cook for 5 more minutes. Remove from heat and pour into a mixing bowl. Stir in the soup, mayo, eggs, seasonings and 1 1/4 C. cheese. Combine well and pour into a 9x13 baking dish (I used my oval Portuguese stoneware). Bake, uncovered, in a 375 degree oven for 40 minutes, remove and top with remaining cheese and return to the oven for 5-6 minutes till cheese is nice and melted.

Vegetable Dill Dip

Vegetable Dill Dip 1 cup sour cream 1 cup mayonnaise 1 tablespoon dried dill weed 1 tablespoon minced onion 1 tablespoon dried parsley 1 teaspoon Beau Monde ™ seasoning Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 8 hours or overnight.

BBQ & Bacon Loose Meat Sandwiches

BBQ & Bacon Loose Meat Sandwiches 4 strips of bacon, chopped 1 lb. ground beef 1 small onion, chopped 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1/4 C. BBQ sauce sliced cheese buns In a skillet over med. high heat add the chopped bacon and cook until just crisp, remove to a paper towel lined plate. Add the ground beef to the pan and cook, breaking it up with the back of a wooden spoon. When it begins to brown up add in the onion and cook until the meat is cooked through. Drain off the grease and stir in the house seasoning and BBQ sauce. Remove from the heat and stir the bacon back in the pan. Serve with sliced cheese on your favorite buns.

Million Dollar Layered Dessert

Million Dollar Layered Dessert 1 C flour 1 stick butter 2 Tbsp powdered sugar 1/2 C chopped walnuts (almonds or pecans will also work) Mix and press in 7×11-inch or 9×9 pan. Bake 15-20 minutes in 350 oven. Cool. 1 C powdered sugar 1 – 8 oz pkg cream cheese 8 oz cool whip Combine powdered sugar and cream cheese. Blend in cool whip. Spread cooled first layer. 2 – 3oz pkgs instant chocolate pudding (or any other flavor you desire) 3 C cold milk 1 tsp vanilla Beat instant pudding with milk until thickened. Spread over cheese mixture. As icing: Spread additional cool whip over pudding mixture and sprinkle with a little nutmeats. I left this off but topped the putting with shaved chocolate.

Ham Bone Beans

Ham Bone Beans 1 lb. dried navy beans, no soaking 3 C. chicken broth 2 C. water 2 stalks celery, large diced 1 large carrot, diced 2 potatoes, peeled and large diced 1 med. onion, chopped 1 clove garlic, minced 1 ham bone 2 bay leaves salt and pepper to taste (before serving) Place all of the ingredients in a 6 quart crock pot, cover and cook on high for 5 hours or low for 7 hours. Remove the ham bone and pull off as much meat as possible and stir back into the beans. Season with salt and pepper to taste.

Cornbread Casserole

Cornbread Casserole 4 C. crumbled cornbread 1 stalk celery, finely chopped 1/2 C. chopped sweet onion 12.5 oz. can chunk chicken breast, drained and broken apart 4 T. butter, melted 10.5 oz. can cream of chicken soup 1/2 soup can evaporated milk, using the empty soup can to measure 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. poultry seasoning 2 hard boiled eggs, peeled and chopped Combine the first 10 ingredients in a bowl. Once well combined, fold in the hard boiled eggs. Pour into a greased iron skillet or casserole dish and bake in a 375 degree oven for 45 minutes, uncovered. I served ours with mac n cheese, crowder peas and sliced tomatoes.

Broccoli & Squash Casserole

Broccoli & Squash Casserole 3 med. yellow squash 10 oz. frozen chopped broccoli, thawed (fresh can be used also, I didn't have any on hand) 1 small sweet onion, chopped 1 large carrot, peeled and grated 2 T. butter 10.5 oz. can cream of chicken soup 2 large eggs, beaten 1 T. mayo 2 C. shredded sharp cheddar cheese 1/2 tsp. smoked paprika 1/2 tsp. garlic powder 1/4 tsp. pepper good pinch of salt Slice the squash in half then into strips and chop. Melt the butter in a skillet over med. high heat. Add the squash, onion and carrot to the pan and saute for 10-12 minutes till tender, add the thawed broccoli and cook for 5 more minutes. Remove from heat and pour into a mixing bowl. Stir in the soup, mayo, eggs, seasonings and 1 1/4 C. cheese. Combine well and pour into a 9x13 baking dish (I used my oval Portuguese stoneware). Bake, uncovered, in a 375 degree oven for 40 minutes, remove and top with remaining cheese and return to the oven for 5-6 minutes till cheese is nice and melted.

Grilled Smoked Sausage with Grape BBQ Sauce

Grilled Smoked Sausage with Grape BBQ Sauce For the sauce: 1/4 C. grape jelly 1/4 C. chili sauce 1 tsp. honey 1 tsp. worcestershire sauce 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper, mix together and store in an airtight container) 1/2 tsp. chili powder pinch of red pepper flakes Combine all ingredients in a small pot and cook over med. low heat for 15 minutes, stirring occasionally. Set aside. Take 1 lb. of smoked sausage and cut in to quarters then in half. Fire up the grill and when hot place the sausage on the grill and cook for 6 minutes, turn them over and slather some of the sauce on the cooked side. Cook for an additional 6 minutes, turn and slather the other side. Continue for a minute or two then turn and cook and additional minute. I served ours with grilled corn and grilled asparagus

Oven Baked Cajun French Fries

Oven Baked Cajun French Fries 3 large russet potatoes 1 1/2 T. olive oil 1 T. Cajun seasoning (recipe below) good pinch of salt... Cajun Seasoning 2 1/2 T. smoked paprika 2 T. garlic powder 2 T. salt 1 T. cayenne pepper 1 T. black pepper 1 T. onion powder 1 T. thyme 1 T. oregano Combine all the spices and store in an airtight container. Wash and dry the potatoes, leaving the skin on, slice into even strips (I used a mandolin for mine). Place the potatoes in a bowl and cover with cold water, allow to sit for 10 minutes. Drain the potatoes and pat dry. Add 1 T. olive oil, Cajun seasoning and the salt to the potatoes. Toss to coat well. Grease the bottom of a large baking sheet with the remaining olive oil. Sprinkle just a little more Cajun seasoning over the bottom of the baking sheet. Place the potatoes on the baking pan in a single layer. Cover with tinfoil and bake in a 450 degree oven for 10 minutes, remove the tinfoil and continue to bake for an additional 15 minutes, stirring about 1/2 way through the cooking time.

Crack Slaw

Crack Slaw you will need: (Cut in half for single batch) 2 lbs. Ground beef or turkey (your choice on meat) 2 bags Dole (or other brand) Classic Cole Slaw Mix 4 Green Onion 3 tsp minced garlic (I used real garlic and cut up just a few slices, adjust to taste) 3 tbsp Soy Sauce (I used light soy sauce to taste, doesn’t have to be exact) 2 tbsp sesame oil 2 tsp crushed red pepper flakes (optional) 2 tsp ground ginger *Optional add a single serve packet of splenda. I did not but see that some do. Ground hamburger in pan as you normally would. In separate pan I put sesame oil, soy sauce, chopped up green onion and chopped up garlic together and stir fried it until tender. I then added the cabbage (cole slaw mix) , crushed red pepper and ground ginger and cooked until mostly tender, it still had a slight crunch to it which I prefer over super soft cabbage. Once that was done I drained the excess fat off of the hamburger and added it to the pan with the rest of the ingredients and stirred. I did add a touch more soy sauce for flavor but not much. Turned out awesome.

Chocolate Poke Cake

Chocolate Poke Cake Chocolate Cake 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box 14 oz sweetened condensed milk 1 cup semi sweet chocolate chips Chocolate Whipped Cream Topping 2 cups heavy whipping cream 1/2 cup powdered sugar 1/4 cup + 2 tbsp cocoa 1/2 tsp vanilla extract mini chocolate chips chocolate sauce Bake cake according to box directions in a 9×13 cake pan. Once cake comes out of the oven, poke holes all over the top of the cake. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate. Pour chocolate mixture over the cake and spread to fill in holes. Set cake aside to cool, about an hour, then refrigerate until completely cooled. To make whipped topping, whip heavy cream until it begins to thicken. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form. Spread whipped topping evenly over cooled cake. Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

Garlic Shrimp Pasta

Garlic Shrimp Pasta 1 lb medium shrimp, deveined and tails removed 1 lb spaghetti noodles (more or less, depending on family size) 6 -8 garlic cloves, according to personal taste, minced 1/4 cup butter olive oil (3 drizzles) italian seasoning fresh ground pepper red pepper flakes salt herbs (according to taste) Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done. While pasta is boiling, wash shrimp. Melt butter over medium heat. Add shrimp. Let cook till a little pink and starting to curl. Then add garlic. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there. Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

Caramel Apple Cobbler

Caramel Apple Cobbler 1 box yellow cake mix 2 cans apple pie filling 1 jar caramel 1 stick butter Butter 9×13 pan Pour apple pie filling in On top put the DRY cake mix Then drizzle caramel over. Pour melted butter throughout. Bake 350 for 45 minutes

SCALLOPED POTATOES WITH BROCCOLI

SCALLOPED POTATOES WITH BROCCOLI 1 package Simply Potatoes® Diced Potatoes with Onions 12 oz frozen broccoli cuts 1 tsp garlic powder 1/2 tsp salt 1 can cream of chicken soup, undiluted 1 cup heavy cream 1 cup extra sharp shredded cheddar cheese Preheat the oven to 350°F. Lightly spray a 9×13 casserole dish with nonstick cooking spray. In a large bowl, combine the potatoes, broccoli, garlic powder, salt, cream of chicken soup, heavy cream, and cheese. Mix well. Pour into the prepared baking dish. Bake uncovered for about 1 hour or until golden brown and the potatoes are tender when pierced with a knife. Serve!

Taco Stroganoff

Taco Stroganoff 1 small onion, chopped 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning mix 1/2 cup water 1 (14 1/2 ounce) cans corn, drained ( use type with diced peppers) 1 (8 ounce) packages cream cheese ( chive and onion flavor) 1 cup shredded cheddar cheese 8 ounces egg noodles, cooked and drained Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes. Add cream cheese and cheddar; cook until it heated through and cheese melts. Serve over noodles or toss with noodles.

CAJUN SHRIMP IN FOIL

CAJUN SHRIMP IN FOIL 1 tablespoon Cajun or Creole seasoning 24 (1 pound) cleaned large shrimp 3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced 1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds 1 large red bell pepper, seeded and cut into thin strips 1 1/2 cups corn kernels 1/4 cup chopped fresh Italian parsley leaves 1/4 cup chopped fresh basil leaves 1/4 cup dry white wine, such as Pinot Grigio 2 tbsp olive oil In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat. Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface. Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil. Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage. To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates. To freeze and heat: Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon sized bag). Freeze for up to two (2) months. There is no need to thaw before cooking. Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F. Once oven comes to temperature, continue to cook for 35-40 minutes.

No-Bake Chocolate Peanut Butter Pretzel Bars

No-Bake Chocolate Peanut Butter Pretzel Bars 2 cups pretzel sticks, crushed into crumbs 1 1/2 cups (3 sticks) butter, melted 1 1/2 cups powdered sugar 1 1/4 cup smooth peanut butter, divided 1 1/2 cups milk chocolate chips In a medium bowl, stir together the melted butter, pretzel crumbs, powdered sugar and 1 cup of the peanut butter until well-combined. Press the mixture evenly into the bottom of an ungreased 9×13-inch baking dish, then set aside. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl or measuring cup. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth. Ensure the mixture is well-combined, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

Savory Hot Buttered Cheerios

Savory Hot Buttered Cheerios 4 cups cheerios cereal 1/4 cup (1/2 stick) unsalted butter 1/4 cup parmesan cheese, grated 1 teaspoon dried parsley 1/2 teaspoon garlic salt 1/2 teaspoon onion powder Melt butter in a large pan or skillet over medium-high heat, then stir in cheese, parsley, garlic salt and onion powder. Stir in cheerios until fully coated, lowering heat to medium so cheerios don’t burn. Cook for 2-3 minutes, or until cheerios are hot. Transfer to serving bowls and enjoy immediately.

STEAK BITES

STEAK BITES 1/2 cup soy sauce 1/3 cup olive oil 1/4 cup Worcestershire sauce 1 teaspoon minced garlic 2 Tablespoons dried basil 1 Tablespoon dried parsley 1 teaspoon black pepper 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces Place all ingredients, except steak, in a large ziplock baggie. Stir with a spoon to combine. Drop steak pieces in and seal shut. Shake gently to coat steak entirely in marinade. Place bag in refrigerator to marinate for at least 3 hours or up to 24. Heat a large skillet over medium-high heat. Heat skillet until it’s very hot. Remove steak pieces from marinade using a slotted spoon and place in hot skillet. Discard marinade. Cook steak according to your desired temperature. We like medium-well so I cooked ours for about 3 minutes. Serve warm and enjoy!

LOADED CHICKEN AND POTATOES

LOADED CHICKEN AND POTATOES 1 lb boneless chicken breasts, cubed (1″) 6-8 medium skin on red potatoes, cut in 1/2″ cubes 1/3 c olive oil 1 1/2 tsp salt 1 tsp black pepper 1 Tbsp paprika 2 Tbsp garlic powder 2 Tbsp hot sauce (more depending on how hot you like it) Topping: 2 c fiesta blend cheese 1 c crumbled bacon 1 c diced green onion Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted

Gooey Brownies

Gooey Brownies 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) salted butter 6 Tablespoons unsweetened cocoa 1 1/2 cups granulated white sugar 3 large eggs, beaten 1 teaspoon vanilla extract 2 milk chocolate bars (like Hershey’s), chopped into 1/4-inch pieces Preheat oven to 325 degrees F. Spray an 8×12-inch baking pan with nonstick spray. In a medium bowl whisk together the flour, baking powder and salt; set aside. Melt the butter in medium saucepan over medium heat; add cocoa and cook, stirring constantly, until consistency of chocolate sauce. Remove from heat. Pour hot mixture into a bowl and let cool slightly. Whisk in sugar and then whisk in eggs until blended and smooth. Stir in flour mixture. Stir in vanilla and chocolate pieces. Pour batter into the prepared pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool before cutting into bars.

3-Ingredient Chocolate Chip Macaroons

3-Ingredient Chocolate Chip Macaroons 2 medium (very ripe) banana 2 cups finely shredded coconut (I used unsweetened coconut) 2/3 cup mini chocolate chips, (gluten-free/vegan used in this recipe, Enjoy Life brand) Preheat oven to 350 degrees. In a medium mixing bowl, combine the bananas and coconut until well blended. Stir in the chocolate chips. Shape into 16 cookies or drops and place on a parchment lined cookie sheet. Don’t allow the cookies to touch. Bake until coconut is golden and cookies are set, approximately 20 to 25 minutes. Allow to cool to room temperature while still on the baking sheet. Store in an airtight container.

Pineapple Lush

Pineapple Lush 18 crushed Graham Crackers (about 2 1/2 cups) 1/2 cup melted Butter 1/2 cup softened Butter 2 cup Powdered Sugar 2 Eggs 1 tsp Vanilla 14 oz Crushed Pineapple 2 cup Whipped Cream Preheat oven to 325. Crush graham cracker and add melted butter. Press mixture into an 8×8″ baking pan. Bake 10 minutes. Allow to cool. Cream together softened butter, eggs, vanilla and powdered sugar. Spread mixture over the cooled crust. Bake 15 minutes. Allow to cool completely. WHIP cream until stiff peaks form. Drain juice from pineapples and fold pineapples into whiped cram. Spread mixture over pan. Garnish graham cracker crumbs. Refrigerate and serve cold.

Mexican Bean Salad

Mexican Bean Salad 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels 1 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold

Slow Cooker Chunky Beef & Potato Stew

Slow Cooker Chunky Beef & Potato Stew 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces 1/4 cup white whole wheat flour or all-purpose flour 2 tablespoons extra-virgin olive oil, divided 3 large potatoes, peeled and chopped into large bite-sized pieces 1 (14.5 ounce) can diced fire-roasted diced tomatoes, with juice (BPA-free cans) 1 clove garlic, minced 1/2 cup chopped onion 1 teaspoon balsamic vinegar 1 bay leaf 1/2 teaspoon kosher or sea salt 1/2 teaspoon black pepper 1-1/2 cups low sodium beef broth 2 teaspoons worcestershire sauce 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves 1 teaspoon paprika Whisk flour, salt, and pepper together in a bowl. Dredge the beef cubes in the flour mixture. Place half the oil in a large skillet over medium heat. Place half of beef cubes into the skillet and cook on all sides, for about 30 seconds per side, or until golden. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat. Add meat pieces to the slow cooker. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice. Stir balsamic vinegar along with broth, garlic, oregano, and paprika, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.

One-Dish Fiesta Casserole

One-Dish Fiesta Casserole 1 can (12 fl. oz.) Evaporated Milk 1 can (10 3/4 oz.) condensed cheddar cheese soup 1/2 cup mild, medium or hot salsa 1/4 teaspoon ground black pepper 1 bag (14 to 16 oz.) frozen Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed 2 cups cooked turkey or chicken (about 10 oz.), cut into 1/2-inch pieces 1 1/2 cups uncooked instant white rice 1 cup (4 oz.) shredded Mexican-blend cheese 1/4 cup sour cream 1 tablespoon water 1 avocado, peeled and sliced (optional) PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish. COMBINE evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and black pepper; mix well. Add vegetables, turkey and rice; mix well. Cover dish tightly with foil. BAKE for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving. COMBINE sour cream with water in small bowl. Drizzle over casserole. Top with avocado slices just prior to serving TIPS: • To keep avocado slices from browning, squeeze fresh lime juice over slices.

Teriyaki Chicken

Teriyaki Chicken 1/2 cup (125ml) mirin 1/2 cup (125ml) soy sauce One 2-inch (5cm) piece of fresh ginger, peeled and grated 2-pounds (900g) boneless chicken thighs (4-8 thighs, depending on size) Mix together the mirin, soy sauce, and ginger in a large zip-top freezer bag. Add the chicken thighs, force the air from the bag and seal it closed. Massage the chicken to distribute the marinade then refrigerate the chicken for 8 to 12 hours, flipping it over a few times to distribute the marinade. To cook the chicken, drain the chicken over a saucepan and set the pan over medium heat reduce the marinade it comes to a full boil, then reduce the heat and cook it longer, until it’s slightly boiled down. Heat a grill pan or cast-iron skillet over high heat and add the chicken thighs, skin side down, cooking off only the amount of thighs in the pan so they are not crowded – I did three at a time in mine. Sear the thighs for 2-3 minutes on each side, then cover, and cook for 6 minutes. Remove the cover, wipe the condensation off the underside of the cover with a kitchen towel, flip the thighs over, cover, and cook for another 6 minutes. Uncover the chicken and finish cooking them for about 3 minutes on each side, brushing and basting the chicken with the reserved marinade as you go, until the skin and meat have darkened. Remove from the pan and cook off the remaining chicken thighs the same way.

Zucchini Casserole

Zucchini Casserole 1 T. bacon grease (you can use butter also) 2 med. zucchini, chopped 1 small onion, chopped 1 large carrot, shredded 10.5 oz. can cream of mushroom soup 2 T. heavy cream or milk 1/2 tsp. pepper 1/2 tsp. garlic powder 1 C. shredded sharp cheddar cheese 6 oz. box dry chicken stuffing mix 1 T. butter, melted Melt the bacon grease in a skillet over med. high heat, add in the zucchini, onion and carrot. Cook, stirring occasionally, for 5-6 minutes or until the zucchini becomes tender. Remove from the heat and stir in the soup, cream, pepper and garlic powder. Stir in the cheese and combine well. Stir in 3/4 of the stuffing mix and combine well. Pour into a 9x9, lightly greased baking dish. Combine the melted butter with the remaining stuffing mix and sprinkle over the top. Cover with tinfoil and bake in a 350 degree oven for 25 minutes. Remove and uncover, return to the oven for 5 minutes.

Lime Chicken Soft Tacos

Lime Chicken Soft Tacos 1 1/2 pounds skinless, boneless chicken breast meat – cubed 1/8 cup red wine vinegar 1/2 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 green onions, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce 1/4 cup shredded Monterey Jack cheese 1/4 cup salsa Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Bacon Ranch Grilled Jalapenos

Bacon Ranch Grilled Jalapenos 4 ounces cream cheese, softened 2 Tablespoons ranch powder 2 Tablespoons crumbled bacon 1/2 cup cheddar cheese (I used Sargento 4 State Cheddar) 12 jalapeno peppers Cut off the stems of the jalapenos. Remove the seeds and the membranes. Be careful not to touch your face or eyes. Rubber gloves are great for protecting your skin. Rinse the peppers and dry them on paper towels. Set aside. Beat the cream cheese and ranch powder until creamy. Stir in the bacon and shredded cheese. Fill the peppers completely with the cheese mixture. Place in a grill basket or pepper tool upright and place on the grill. Grill on indirect heat for about 25 minutes. The temperature should be around 375*. The peppers will lose their bright color as they cook. Serve hot. Makes 12 peppers.

Stuffed Orange Peppers

Stuffed Orange Peppers 6 orange bell peppers, tops and seeds removed 1 pound ground turkey 1/3 cup chopped onion 1 (14.5 ounce) can diced tomatoes, or more to taste 1/2 cup white rice 1/2 cup water 1 teaspoon liquid smoke flavoring 1 cup shredded Gouda cheese Bring a large pot of water to a boil; cook orange bell peppers until slightly softened, about 5 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Preheat oven to 350 degrees F (175 degrees C). Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover skillet and simmer until rice is tender, about 15 minutes. Remove skillet from heat; stir Gouda cheese into turkey mixture. Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

Southern Skillet Dinner

Southern Skillet Dinner 2 pounds ground beef 3 (15 ounce) cans sliced potatoes, drained 2 (10.5 ounce) cans cream of mushroom soup 1 (10 ounce) can whole kernel corn, drained 1 (10 ounce) can peas, drained salt and pepper to taste Brown beef in a large skillet over medium heat. Drain fat, and return skillet to stove. Stir in potatoes, cream of mushroom soup, corn, and peas. Sprinkle with salt and pepper. Cover, and simmer over low heat for 10 to 15 minutes.

Taco Stuffed Manicotti

Taco Stuffed Manicotti 1 pound lean ground beef 1 small yellow onion, chopped 2-1/2 teaspoons chili powder 1 taco seasoning packet 1 tablespoon of Adobo 1 package (8 ounces) uncooked manicotti shells 2-1/2 cups water 1/2 cup of cream cheese, softened 1 jar (16 ounces) salsa 2 cups (16 ounces) sour cream 2 cups (8 ounces) shredded Monterey Jack or Mexican cheese blend 1/4 cup sliced green onions Sliced ripe olives, optional In a large bowl, combine the uncooked beef, yellow onion, chili powder, taco seasoning & adobo with cream cheese, plus one cup of the shredded cheese and mix until combined. Spoon the mixture into uncooked manicotti shells Arrange in a greased 13-in. x 9-in. baking dish. Combine water and Salsa sauce; pour over the stuffed shells. Cover and bake at 350F for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake an additional 10 minutes or so or until the cheese is melted on top

Southern Style Dirty Rice

Southern Style Dirty Rice 1 lb. ground meat 3 cups uncooked long grain white rice(used uncle ben’s) 4 tbsp. Creole Seasoning (used Zatarain’s) 1 1/2 tbsp. of Zatarain’s Dehydrated Sweet Bell Peppers 1 tbsp. minced Onion(used McCormick’s) 1 tbsp. minced garlic 1 tbsp. soy sauce 6 1/2 cups water 2 tbsp. of butter *dash of paprika on top for taste Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika and enjoy! *Cooking Note: I was trying to get the same results from a box of Zatarain’s so that my family could cut back on cost since this is a meal we love to eat. I also was trying to keep it at the same time frame. I think this was a very close result! You could use fresh peppers and onion. For my quick version I didn’t.

Strawberry Crumb Bars

Strawberry Crumb Bars 1 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 3 cups flour 1 cup cold butter, cut into pieces 1 egg, beaten 4 cups fresh strawberries, hulled and chopped 1/2 cup sugar 4 teaspoons corn starch Preheat oven to 375. Grease (or line with foil) a 9 x 13 pan. In a medium bowl, whisk together sugar, baking powder, salt, and flour. Cut in the butter using two knives or a pastry blender, until pieces are no bigger than pea sized. Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan. In a medium bowl, toss the strawberries with the 1/2 cup sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan. Crumble the remaining dough evenly over the strawberry layer. Bake 45-50 minutes, or until lightly browned. Let cool before slicing and serving.

Banana Coconut Cookies

Banana Coconut Cookies 1 banana ¾ cup unsweetened shredded coconut Preheat the oven to 350° F. Grease a cookie sheet, set aside. Pulse the two ingredients for a few moments in a food processor until very well combined. Shape into discs, then set on the greased cookie sheet and bake in the preheated oven for 25 minutes or until golden.

Lemon Icebox Pie

Lemon Icebox Pie 1 roll (16.5 oz) refrigerated sugar cookies 6 egg yolks 2 cans (14 oz each) sweetened condensed milk (not evaporated) 1 cup lemon juice 1 container (8 oz) frozen whipped topping, thawed 2 cups sliced strawberries, patted dry Heat oven to 350°F. Thoroughly grease or spray 13×9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1 1/2 inches up sides of dish. Bake 22 minutes. Cool 10 minutes at room temperature. Meanwhile, in large bowl, beat eggs. Add milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie; bake 20 to 25 minutes or until set on edges but slightly jiggly in center. Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over cooled pie. Arrange berries on top. Carefully cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

Microwave Caramel Popcorn

Microwave Caramel Popcorn 4 qt popcorn, popped 1 cup brown sugar 1⁄2 cup margarine 1⁄4 cup light corn syrup 1⁄2 tsp salt 1 tsp vanilla extract 1⁄2 tsp baking soda Place the popped popcorn into a large brown paper bag.Set aside. In a 2 quart casserole dish or other heat-proof glass dish, combine brown sugar, margarine, corn syrup, salt, and vanilla extract. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave and cook for 1 1/2 minutes. Remove from microwave and stir in baking soda. Pour syrup over popcorn in the bag. Roll down the top once or twice to close the bag and shake to coat the popcorn. Place bag into the microwave and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump popcorn out onto waxed paper and let cool until coating is set. Store in an airtight container.

Cinnamon Roll In A Mug

Cinnamon Roll In A Mug Cinnamon Roll 2 tablespoons coconut flour (I used Bob’s Red Mill) 1 teaspoon cinnamon Pinch of fine grain sea salt Pinch of nutmeg ½ teaspoon baking powder 1 egg (o 2 flax eggs) 2 tablespoons milk of your choice (I used almond milk) 1 ½ tablespoons maple syrup 1 tablespoon coconut oil (or butter), melted ½ teaspoon vanilla extract Icing 1 tablespoon coconut butter 1 tablespoon milk of your choice 1 teaspoon coconut sugar ½ teaspoon lemon juice Mix all cinnamon roll ingredients in mug, adding the baking powder last. Microwave on high for 2 minutes. In the meantime mix all the icing ingredients in a small bowl. Drizzle icing over hot cinnamon roll.

Easy Egg Casserole

Easy Egg Casserole 1 cup shredded Cheddar cheese 6 eggs, whisked 6 slices bacon, diced 2 slices bread, cubed 1/3 red bell pepper, diced 2 green onions, chopped 3 tablespoons milk 1/2 teaspoon minced garlic, or to taste (optional) salt and ground black pepper to taste Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish. Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Tuna-Patty Burgers

Tuna-Patty Burgers 6 1⁄2 oz cans tuna in water, drained 2 egg, beaten 1 carrot, scraped and finely grated 1⁄4 cup Italian-style seasoned dry bread crumbs 1 green onion, finely sliced 2 tbsp flat-leaf Italian parsley, chopped 1 pinch cayenne pepper 4 tsp olive oil 4 hamburger buns In a mixing bowl, combine tuna, eggs, carrot, breadcrumbs, onion, parsley and cayenne; shape mixture into four patties. In a large skillet, heat olive oil over medium heat. Saute tuna patties for four to five minutes on each side; turn carefully as they easily fall apart. Serve on hamburger buns (really nice if toasted) with your choice of condiments; I recommend lettuce leaves and mayonnaise

Slow Cooker No-Knead Bread

Slow Cooker No-Knead Bread 3 cups bread flour 1 3/4 teaspoons salt 1 teaspoon Red Star Platinum Yeast 1 1/2 cups water 3 cloves minced garlic 2 cups spinach 1/2 cup goat cheese crumbles Into a large mixing bowl, combine flour, yeast and salt. Pour in the hot water and combine well using a rubber spatula. You can use cold water, but it will take longer to rise. Using filtered water also helps with the rising process. The dough will be sticky. Cover with plastic wrap and leave at room temperature for 3 hours, or until the dough has risen. It will have bubbles and still look a little soft and wet. Place dough on a well-floured surface. You will need to use a spatula to separate it from the bowl, as the dough will still be very sticky. Sprinkle a little more flour on the top of the dough just enough to keep it from sticking to your fingers. Give the dough a few folds, forming it into a ball. Place the formed dough ball onto a piece of parchment paper. Do NOT use wax paper for this. Lift the parchment paper and dough and place into a 4-quart slow cooker. A taller slow cooker will result in a taller bread because slow cooked breads do not rise in the same way as they would in an oven. Cover and cook on high for 2-3 hours, or until the internal temperature reads 190° – 200° F. Check the temperature after 90 minutes if this is the first time you are making bread in your slow cooker. You will soon learn how long it takes your slow cooker to bake the perfect loaf. Slow cooker bread makes a soft outer layer. For a browned crust, simply toss it into the broiler for a few minutes. Remove when the crust is lightly browned to your liking. Let bread cool before slicing

FRENCH TOAST WAFFLE STICKS

FRENCH TOAST WAFFLE STICKS 2 eggs 1/2 cup milk 1 teaspoon vanilla 1 teaspoon cinnamon sugar mix (see below) 6 slices bread maple syrup (for serving, optional) powdered sugar (for serving, optional) Cinnamon Sugar mix: 1/4 cup sugar 1 Tablespoon cinnamon In a medium bowl, add eggs and beat well. Stir in milk. Add in vanilla and cinnamon sugar. Pour into a shallow dish (like a baking pan) and dip a piece of bread in egg mixture, turning to coat both sides evenly. Cook bread on a lightly greased waffle iron on medium heat until browned on both sides. Remove bread and sprinkle with additional cinnamon and sugar while the bread is still warm. Cut each piece of bread into strips and serve with syrup. Sprinkle with powdered sugar if desired.

Snickerdoodle Bread

Snickerdoodle Bread ½ cups flour 2 tsp baking powder ½ tsp. salt 2 tsp. cinnamon 1 cup butter (softened) 2 cups sugar 3 eggs 1 tsp vanilla ¾ cup sour cream 1 package Hershey’s Cinnamon Chips 3 TB sugar 3 tsp. cinnamon Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about ⅔ full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-40 minutes. Let cool before removing from pan.

Easy Cinnamon Sugar Donuts

Easy Cinnamon Sugar Donuts *Canned biscuits (anything but the flaky kind)-I used Pillsbury buttermilk Grands *Melted butter in a shallow bowl/dish (4tbsp per 8 biscuits) *Cinnamon & sugar (i.e. make your own cinnamon sugar…i love me some sugar, so i used more sugar!) *Vegetable Oil Fill up a large frying pan/skillet with 1/2 inch vegetable oil. Let warm on medium high heat for a few minutes While oil is warming, cut holes in the biscuits (you can use a cookie cutter or any thing small and round) **I saved the holes to make donut holes** Place biscuits in hot oil. Once golden brown, flip to the other side using tongs. If you want to make donut holes, just toss them in with the donuts! Once both sides are golden brown, transfer to a paper-towel lined pan/dish Once all biscuits are looking like golden donuts and have cooled, dip each one in your melted better; let excess butter drip off of donut, then…Dip into your cinnamon sugar mix!

Scrambled Eggs Done Right

Scrambled Eggs Done Right 2 eggs 1 teaspoon mayonnaise or salad dressing 1 teaspoon water (optional) 1 teaspoon margarine or butter salt and pepper to taste (optional) In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.

Momma’s McBiscuits

Momma’s McBiscuits 1 (12 ounce) package bacon 1 (10 ounce) can refrigerated large flaky layer biscuits 6 eggs, beaten 2 tablespoons milk 6 tablespoons shredded Cheddar cheese salt and ground black pepper to taste Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. When cooled, chop the bacon. Preheat oven to 350 degrees F (175 degrees C). Separate biscuits and pull each biscuit into halves. Press 2 biscuit halves into a muffin cup, molding the dough to the inside to make a dough cup. Repeat with remaining dough to make 12 biscuit cups. Whisk eggs and milk together in a bowl until thoroughly combined. Spoon each biscuit cup about half full of egg mixture and top with about 1 tablespoon bacon and about 1 1/2 teaspoon Cheddar cheese per biscuit. Bake in the preheated oven until the biscuit crust is browned, the cheese is melted and bubbling, and the egg center is set, about 20 minutes.

Inside-Out Grilled Cheese Sandwich

Inside-Out Grilled Cheese Sandwich 2 tablespoons butter, divided 2 slices white bread 1/2 cup shredded extra sharp Cheddar cheese, divided Melt 1 1/2 tablespoons butter in a nonstick skillet over medium-low heat. Place bread slices in the skillet on top of the melted butter. Spread about 1/4 cup Cheddar cheese on one slice of bread; place the other slice of bread, butter-side up, on top of the cheese. Spread about 2 tablespoons of cheese on top of the sandwich. Melt remaining 1/2 tablespoon butter in the skillet next to the sandwich. Flip the sandwich onto the melted butter so that the cheese-side is facing down. Spread remaining cheese on top of the sandwich. Cook sandwich until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, another 3 to 4 minutes.

Southern Style Honey Butter

Southern Style Honey Butter 1/2 cup softened butter 2 tablespoons sweetened condensed milk 5 tablespoons honey, or to taste Place the butter, milk, and honey into a food processor or blender. Process until the mixture is smooth and has turned a light cream color. Refrigerate until ready to serve.

Strawberry Butter

Strawberry Butter 1/2 cup butter, softened 2 tablespoons confectioners’ sugar 1 tablespoon strawberry preserves In a small bowl, beat together the butter, confectioners’ sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.

Easy Strawnana Bread

Easy Strawnana Bread 4 eggs, lightly beaten 2 cups white sugar 1 1/2 cups strawberries, mashed 1 cup mashed bananas 1 tablespoon orange zest 1 cup vegetable oil 3 cups all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch pans. In a medium bowl, mix together flour, baking soda, cinnamon, salt, and nutmeg. In a large bowl, combine eggs, sugar, strawberries, bananas, orange peel, and oil. Beat with an electric mixer at medium speed for 2 minutes. Add flour mixture, and stir just until moistened. Stir in walnuts. Bake for 1 hour, or until loaves test done. Remove to wire rack to cool.

Hillbilly Breakfast

Hillbilly Breakfast 1/4 cup vegetable oil 1/4 pound bulk pork sausage 1 4×4-inch square prepared cornbread, crumbled 4 eggs 1 (10 ounce) package frozen bell pepper and onion mix, thawed 1 dash hot sauce, or to taste salt and ground black pepper to taste Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm. Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

Drop Doughnut

Drop Doughnut 2 cups sifted flour 1⁄3 cup sugar 3 teaspoons baking powder 1⁄2 teaspoon salt 1 egg, slightly beaten 3⁄4 cup milk 3 tablespoons oil additional oil (for frying) Sift together dry ingredients. Mix together wet ingredients and incorporate into dry. Stir until smooth. Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides. Remove and drain. Roll in cinnamon sugar while still warm and serve.

Best Coffee Punch

Best Coffee Punch 1 gallon of whole milk {must use whole} 1/2 gallon of vanilla ice cream 1/2 gallon of chocolate ice cream 2 ounces powdered instant coffee {you can use decaf if you prefer} 2 cups of sugar 1 cup of water In a saucepan, mix the coffee powder, sugar, and water and heat until melted and all the ingredients are dissolved and well mixed. Refrigerate in an airtight container. The liquid will get kind of syrupy. Before the party guests arrive, pour the chilled syrup into a large punch bowl {affiliate link}. Add the entire gallon of milk and stir. Add all the ice cream {by scoops} into the punch. Stir to mix. The ice cream doesn’t have to melt all the way prior to the party … it serves as the ice, keeping the punch nice and cold, and will slowly melt throughout the party.

Vegetable Dill Dip

Vegetable Dill Dip 1 cup sour cream 1 cup mayonnaise 1 tablespoon dried dill weed 1 tablespoon minced onion 1 tablespoon dried parsley 1 teaspoon Beau Monde ™ seasoning Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 8 hours or overnight.

Cinnamon Roll Swirl Cake

Cinnamon Roll Swirl Cake For the batter~... 3 cup flour 1/4 tsp salt 1 cup sugar 4 tsp baking powder 1 1/2 cup milk 2 eggs 2 tsp vanilla 1/2 cup butter, melted Topping~ 1 cup butter, soft to the point of almost melted* 1 cup brown sugar 2 Tbsp flour 2 Tbsp cinnamon In a large bowl, mix all the ingredients together except for the butter. once mixed ...slowly pour in the butter. Pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 30-40 minutes. Glaze~ 2 cup powdered sugar 5 Tbsp milk 1 tsp vanilla While the cake is warm ~ drizzle the glaze over the cake.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken Chicken Coating 3-4 boneless chicken breasts salt and pepper to taste 1 cup of cornstarch 2 eggs beaten 1/4 cup of canola oil Sweet and Sour Sauce 3/4 cup of sugar 4 TBSP of ketchup 1/2 cup of distilled white vinegar 1 TBSP of soy sauce 1 TSP of garlic salt **Preheat oven to 325 deg **Rinse chicken breasts and cut into bite size cubes **Season with salt and pepper to taste **Coat the chicken with cornstarch than dip into the beaten eggs **Heat the oil in a large skillet and cook chicken until browned but not fully cooked **Place the chicken in a 9x13 greased baking dish **Place ingredients for the sweet and sour sauce in a bowl and mix with a whisk than pour over the chicken **Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Lemon Glaze 7-Up Cake

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

Chocolate Pie

Chocolate Pie 1 frozen 9-inch deep dish pie crust 1-1/2 cups sugar 3 Tbsp unsweetened cocoa powder 4 Tbsp unsalted butter, melted 2 large eggs, beaten 3/4 cup evaporated milk 1-1/2 tsp vanilla extract 1/4 tsp salt Preheat the oven to 350 F. Bake pie crust according to package directions. Set aside. In a bowl, whisk together sugar, cocoa powder, butter, eggs, evaporated milk, vanilla and salt. Pour mixture into baked pie shell and bake for an additional 45 minutes. Cool pie on wire rack. Serve with whipped cream or ice cream. *You may need to cover the edges of the pie crust with foil if they start to over brown.*

Strawberry French Toast

Strawberry French Toast 2 large eggs 1⁄4 cup milk... 6 slices bread, crusts removed 1 (8 ounce) container strawberry cream cheese, softened sliced strawberry 2 tablespoons butter powdered sugar (to garnish) maple syrup, for serving Beat eggs and milk in shallow dish. Spread 1 side of each slice of bread with cream cheese. Put strawberries on each of 3 slices of bread. Sandwich with remaining 3 slices of bread. Dip each sandwich in egg mixture, turning to coat each side. Melt butter in a large skillet over medium heat. Add sandwiches and cook until golden brown on each side. Serve 1 1/2 sandwiches per person. Dust with powdered sugar and serve with maple syrup.

Praline Crunch

Praline Crunch 8 cups Crispix cereal 2 cup pecan halves 1/2 cup brown sugar, packed 1/2 cup corn syrup 1/2 cup butter 1 tsp vanilla extract 1/2 tsp baking soda Preheat oven to 250ºF. In a large bowl, combine cereal and pecans. In a medium saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly. Pour cereal mixture into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces.

Banana Cream Pie

Banana Cream Pie 1 2/3 cups water 3 tablespoons cornstarch 1 (14 ounce) cans Eagle Brand Condensed Milk 3 egg yolks, beaten 2 tablespoons butter 1 teaspoon vanilla 1 (9 inch) pie crusts, baked 3 medium bananas, sliced Mix water and cornstarch until smooth. Stir in Eagle Brand milk and egg yolks. Cook until thick in saucepan or microwave. Stir in 2 tablespoons butter. Add vanilla. Cool slightly (stirring occasionally). Pour 1/2 of filling on pie crust. Place sliced bananas on filling. Pour remainder of filling on the sliced bananas. Preheat oven to 400°. Top with meringue and brown in a preheated 400°F oven. Or may top with whipped cream after chilling pie.

Crescent Taco Bake

Crescent Taco Bake 2 lb ground beef or ground turkey 2 (1-oz) packets taco seasoning 2 (10-oz) cans Rotel tomatoes, undrained 1 lb Mexican Velveeta cheese 2 cans refrigerated crescent rolls taco toppings - sour cream, salsa, jalapeños, lettuce Preheat oven to 375ºF. In a large skillet, brown the ground beef and drain the fat. Return meat to skillet, add taco seasoning and Rotel tomatoes. Mix well and simmer for 5 minutes. Lightly spray a 9x13 pan with cooking spray. Press one can of crescent rolls in the bottom of the pan. Top with ground beef. Slice Velveeta and lay on top of meat. Top with remaining can of crescent rolls. Bake 20-25 minutes, until crescent rolls are brown. Top with favorite toppings - sour cream, salsa, jalapeños, guacamole, lettuce.

Cauliflower Cashew Salad

Cauliflower Cashew Salad 3 cups cauliflower, cut into florets 2 cups frozen peas, thawed 1 cup cashews 1/4 cup green onions, finely sliced, plus extra for garnish 1/4 cup Swiss cheese, grated 1/2 Greek yogurt 1/3 cup sour cream 1 (1 oz.) package dry ranch seasoning mix 1/2 teaspoon dried dill 1/2 teaspoon dried basil salt and freshly ground pepper, to taste In a medium bowl, whisk together Greek yogurt and sour cream, then season with ranch seasoning, dill, basil and salt and pepper. Toss together cauliflower florets, peas and cashews in a large serving bowl, then mix in Swiss cheese and green onions. Drizzle dressing on top of salad and toss together until evenly coated. Serve immediately or refrigerate for at least 15-20 minutes, giving flavors a chance to build.

Easy Cinnamon Roll Apple Dumplings

Easy Cinnamon Roll Apple Dumplings 2 large Granny Smith apples 1 tube Cinnamon Rolls (I used Pillsbury Grands CINNABON Rolls with Icing) 4 tablespoons salted butter 2 tablespoons granulated sugar 2 tablespoons brown sugar Preheat oven to 350 degrees F (325 for a dark pan) Peel apples. Cut apples into thirds and set aside the extra apple wedge (or snack on it while you’re baking). Slice off the core of each wedge. Unroll the 5 cinnamon rolls. Starting at the edge of each apple, wrap a cinnamon roll strip around the apple wedge, completely covering it. Pinch the ends to seal them. You may find it helpful to pat the entire dough wrap inside your hands to create a good seal around the entire apple wedge. Spray a baking pan with non-stick cooking spray and place the dough covered apples inside with about an inch of space between them. In a microwave safe bowl, melt the butter and sugars for one minute. Stir well until it’s smooth. Spoon the sugar mixture evenly over each apple. Bake for 25 – 30 minutes, until the dough is golden brown. Cool for 5 minutes before serving then drizzle with the icing that came in the tube of cinnamon rolls.

SAUSAGE, EGG & CHEESE BREAKFAST ROLL

SAUSAGE, EGG & CHEESE BREAKFAST ROLL 5 eggs 1 can (8 oz) refrigerated crescent dinner rolls 8 fully cooked breakfast sausage links 4 slices (sandwich-size) Cheddar cheese Salt and pepper to taste Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs. Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet. Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each. Bake 15 to 18 minutes or until golden brown.

Pineapple Pie

Pineapple Pie 1 1/2 cups sugar 1/2 cup butter 1 cup crushed pineapple 3 tablespoons flour 1 teaspoon vanilla 2 eggs 1 unbaked pie shell Beat together all ingredients. Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

PEACH COBBLER DUMP CAKE

PEACH COBBLER DUMP CAKE 3 (15.25-oz) cans Sliced Peaches in Heavy Syrup 1 pkg. yellow cake mix 1 tsp cinnamon 1/2 cup butter, melted Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Dump 2 cans of peaches with syrup into baking pan. Drain third can and add peaches to pan. Sprinkle peaches with cinnamon. Top peaches with dry cake mix - sprinkle evenly over the top. Drizzle cake mix with butter. Bake 55 minutes to 1 hour or until top is golden brown and fruit is bubbly.

DELMONICO POTATOES

DELMONICO POTATOES 1 (32-oz) package frozen shredded hashbrown potatoes, thawed 1 cup milk 1 cup heavy cream 1 tsp dry mustard 1 tsp salt 1/4 tsp garlic powder 1/4 tsp black pepper 4 cups shredded cheddar cheese Preheat oven to 350º F. Lightly spray a 9x13-inch pan with cooking spray. Spread potatoes in prepared pan. Set aside. In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder and black pepper. Add cheese and cook over medium-low heat until cheese melts. Pour cheese mixture over potatoes. Bake, uncovered, for 1 hour.

MEAT LOVERS MANICOTTI

MEAT LOVERS MANICOTTI 8 manicotti noodles 8 slices deli ham 32 slices pepperoni 8 sticks mozzarella string cheese 1 lb Italian sausage 1 (26-oz) jar spaghetti sauce 1 cup shredded mozzarella cheese Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Remove sausage from casings. In a skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain fat. Stir in spaghetti sauce. Pour 1/2 cup of meat sauce into prepared pan. Set remaining sauce aside. Cook manicotti noodles according to package directions. Drain and cool until able to handle. Lay ham slice flat. Top with 4 slices of pepperoni and one stick of string cheese. Roll up and stuff into cooked manicotti noodle. Place manicotti onto of sauce in prepared pan. Repeat with remaining ingredients. Pour remaining meat sauce over manicotti. Top with shredded mozzarella cheese. Bake uncovered for 30 minutes, or until bubbly.

Million Dollar Mac & Cheese

Million Dollar Mac & Cheese 1 (16-oz) box elbow macaroni 1 (16-oz) jar Ragu cheese sauce 1 cup cottage cheese 1 (8-oz) package cream cheese, softened 1/4 cup sour cream 1 Tbsp dried parsley 2 cups shredded cheddar cheese Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray. Cook macaroni according to package directions. Drain. Combine cooked macaroni and cheese sauce. Set aside. In a large bowl, combine cottage cheese, softened cream cheese, sour cream, and parsley. Place half of the cooked pasta mixture in the bottom of prepared dish. Spread cream cheese mixture over noodles. Top with remaining noodles. Sprinkle cheese on top of noodles. Bake uncovered for 30 to 40 minutes. Allow to cool for 10-15 minutes before serving.