Crock Pot Chicken and Stuffing

Crock Pot Chicken and Stuffing 3-4 large boneless skinless chicken breasts, salted and peppered if desired. 1 teaspoon dry parsley 1(10.5) ounce can of cream of chicken soup 8 oz. sour cream (equivalent to 1 cup) 1 (6 oz.) box stuffing mix* (Stove Top & Pepperidge Farm are a few of my favs) ¾ cup low-sodium chicken broth (you can also use water)- Only use ½ cup at first, add more as needed. 2 cups fresh or frozen green beans 1 cup baby carrots Optional stuffing additions: ½ cup diced onions ½ cup diced celery ¼ cup dried cranberries ½ cup crumbled sausage (cooked or raw)- (I use Banquet Brown 'N Ready pre-cooked sausage links, diced) Rosemary, to taste (I use 1 tablespoons of fresh rosemary if I have it on hand) Sprinkle the chicken with salt/pepper/parsley and place on the bottom of the crock pot. In a large bowl, mix together the soup, sour cream, stuffing, and half of the water/broth and place over the chicken.(Mix in the optional ingredients as well, if you choose) Lay the stuffing evenly over the chicken. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil. This makes it easier to lift the veggies out and stir the stuffing, if you're able. Add the remaining water/broth during the cooking process as needed. I always use all of it but crock pots cook differently, so adding as needed is safer. If you're leaving for the day, add the remaining water/broth when you return if you feel you need it. Cook on high for 4 hours, or on low for 6-7 *No need to cook the stuffing mix prior to adding to crock pot Notes I recommend stirring the stuffing occasionally to gauge the moisture level. If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved. You can also pop it in the oven to firm it up a bit if needed. (I never need to, but all crock pots are different!) I love adding diced sausage (uncooked is fine), onions, and celery to my stuffing- even dried cranberries are delicious! You can also add onion tops toward the end of the cooking process- (YUM.) This meal is delicious with some whipped potatoes prepared on the stovetop! I love adding diced sausage (uncooked is fine), onions, and celery to my stuffing- even dried cranberries are delicious! You can also add onion tops toward the end of the cooking process- (YUM.)

Strawberry Banana Bread

Strawberry Banana Bread What You’ll Need : 3 ripe bananas, mashed 2 eggs 2 tsp baking powder ½ cup chopped pecans 1¼ cup almond meal ¼ tsp baking soda ½ cup strawberries coconut oil (to grease loaf pan) ¼ tsp cinnamon How to Make It ! Preheat oven to 350 degrees and grease loaf pan with coconut oil Combine the baking powder, almond meal, strawberries, baking soda, cinnamon, bananas and eggs and mix well. Add chopped pecans, mix and pour into the loaf pan. Bake for 45 min or until toothpick comes out dry Let bread sit for 10 min and remove to completely cool

TROPICAL DUMP CAKE

TROPICAL DUMP CAKE 1 20 ounce can cubed or crushed pineapple 1 15 ounce can tropical fruit 1 package of orange cake mix 1 1/2 sticks of butter 1/2 cup instant oatmeal 1 cup coconut flakes Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream

Mamas Chicken Pie

Mamas Chicken Pie 1 whole chicken or 3 large boneless breast 10.5 oz. can cream of chicken soup 1 1/2 cans chicken broth (use the chicken soup can to measure the broth...I used the water I cooked the chicken in for mine) 1/4 tsp. salt 1/2 tsp. black pepper 2 frozen 9" pie crust, thawed and cut into 1" strips 2 T. butter Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat. In a mixing bowl stir together the soup, broth, salt and pepper. Stir in the chicken, combine well. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 T. of butter and place in a 400 degree oven for 25 minutes. Remove and spoon the remaining chicken mixture over the top, then place the remaining pie crust strips. Again, dot with 1 T. butter. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.

Best Cinnamon Bun Cake

Best Cinnamon Bun Cake 3 cups flour 1/4 tsp salt 1 cup sugar 4 tsp baking powder 1 1/2 cup milk 2 eggs 2 tsp vanilla 4 T butter, melted 2 sticks (1 cup) butter, softened 1 cup brown sugar 2 T flour 1 T cinnamon 2/3 cups nuts (optional) Glaze: 2 cups powdered sugar 5 T milk 1 tsp vanilla With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.

Killer Hershey S’mores

Killer Hershey S’mores 2½ cups all-purpose flour 1½ cups graham cracker crumbs ½ tsp baking soda ½ tsp salt 1 cup salted butter, room temp 1 cup packed light-brown sugar ½ cup granulated sugar 2 eggs 2 tsp vanilla 4 (4.4 oz) milk chocolate XL Hershey Bars 2 (7 oz) jar marshmallow creme Beat butter and sugars in a mixer until fluffy. Add eggs and vanilla until blended. Add flour, graham cracker crumbs, baking soda and salt to form dough. Preheat oven to 350 and line a 9×13 pan with nonstick foil. Press half dough into bottom. Lay chocolate bars on top. Spread on marshmallow creme. Use rest of dough to cover the marshmallow. Press pieces flat in your hand to completely cover the top like a thin blanket. You want to cover all of the marshmallow. Work slow and take your time on this! Bake approx 25-30 minutes. Cool to room temp before cutting. For neat cuts, chill in fridge first.

Squash Patties

Squash Patties 2 cups yellow squash, finely chopped 1 cup onion, finely chopped 1 egg, beaten 1 teaspoon salt 1 teaspoon pepper ½ cup plus 1 tablespoon all-purpose flour vegetable oil In a large bowl, combine squash, onion, egg, salt, and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Using a tablespoon, drop batter into the oil. Cook about 3 minutes per side or until golden brown, turning once. Drain patties on paper towels.

Funnel Cake Fries

Funnel Cake Fries 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/4 cup white sugar 1/2 cup milk 1 tsp vanilla 3-4 cups canola or vegetable oil 1 jar marshmallow creme or marshmallow fluff How to make it : Whisk flour, baking powder, and salt in a bowl. Set aside. With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping. Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot. Marshmallow Fluff Dip: Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries. To Reheat: Preheat oven to 450 degrees F. Place funnel cake fries on a baking sheet and bake at 450 for 3 minutes

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE 3-4 cups diced cooked chicken 1 pound sausage 1 stalk celery, chopped fine 1 tablespoon onion, chopped 1/2 pound mushrooms, sliced 8 ounces cream cheese, softened 16 ounce bag frozen cauliflower, cooked well and drained 8 ounces cheddar cheese, shredded Salt 1/2 teaspoon pepper Paprika, optional Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9×13″ baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned. Makes 8-12 servings

Butter Cake Bars

Butter Cake Bars 1 box of yellow cake mix (1 pound) 4 ounces of butter, melted 3 eggs 8 ounces of cream cheese, softened 1 pound (16 ounces) of powdered sugar 1 tsp. of vanilla extract Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper. Make the base first: mix together cake mix, butter and 1 egg. Pat into pan, create an even layer. Make the ooey gooey layer: Cream together the cream cheese, 2 eggs, sugar and vanilla. Pour gooey layer over cake layer, spread to edges. Bake for 45 minutes* or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven. (*updated) Cool completely in pan before cutting into 1-inch sqaures with a clean, dry knife. For best square results, pop into freezer and chill before slicing.

Sweet Salsa Chicken

Sweet Salsa Chicken 4 boneless, skinless, chicken breasts 1 cup of your favorite salsa * 2 tbsp brown sugar, packed 1 tbsp mustard (regular works fine, but a dijon or honey variety adds a nice touch) Place chicken in a prepared 9x9 baking pan. Combine all other ingredients in a small bowl. Spoon over chicken. Bake at 350F for 1 hour.

Deviled Egg Pasta Salad

Deviled Egg Pasta Salad 6 eggs 1 lb Elbow macaroni 3 cups mayonnaise 2 Tbsp yellow mustard 1 tsp white vinegar salt and pepper to taste 1/4-1/2 cup dill pickle relish Paprika Boil eggs to hard boiled stage. Cool, peel and chop. Cook pasta according to directions on box. Drain, then rinse in cold water and drain again. Whisk together mayonnaise, mustard, vinegar, and salt and pepper in a largebowl. Gently add pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary to your personal taste. Sprinkle with paprika. Cover and refrigerate.

Texas Oven Ribs

Texas Oven Ribs 3 to 4 pounds beef ribs 1 3/4 cup ketchup 1/2 cup onion, chopped 1/4 cup brown sugar 1 cup water 1/2 to 1 tsp garlic, minced 1 tbsp Worcestershire sauce 1 tsp salt Preheat your oven to 300F. On the stove, in a large pot combine ketchup, onion, brown sugar, water, garlic, salt and Worcestershire sauce. Bring to a simmer. Trim your ribs if needed, and add to the pot, covering the beef with the sauce. Put a lid on your pan and put it in the oven for 3 hours or until tender. (Mine took 2 and 1/2) Twice during your cooking time, stir contents and return to oven.

Bundt Pan Chicken

Bundt Pan Chicken 1 3-5 lb whole chicken olive oil Rub: 1 tsp rosemary 1 tsp house seasoning (salt, pepper and garlic powder) 1 tbsp paprika 1 tsp parsley Clean chicken, and remove giblets etc. Rub skin with olive oil. Combine rub ingredients and apply to all outside skin areas of the chicken. Prepare bundt pan with cooking spray. Place the seasoned chicken cavity over top of the center funnel of the bundt pan, with the wing side up. Place desired vegetables inside of the bundt pan, chopped to a suitable size for easy baking. Bake at 375 degrees for 20 minutes a lb.

For a quick beef stroganoff

For a quick beef stroganoff 1 lb of ground beef browned- not crispy-with a medium onion 1 can cr mushroom soup add 1/2 can water 1 can sliced mushrooms with juice Mix all together and let simmer for 15 min. In pan cook 1/2 pkg dried egg noodles as directed. After the noodles are cooked mix altogether and add 8oz sour creme stir and serve. If you don’t want to add the noodles you can add the sour creme to the meat and serve the meat mixture on top.

Roasted Sweet Potatoes

Roasted Sweet Potatoes 3 Sweet potatoes, peeled and cut into bite size cubes 2 tsp olive oil 1 tbsp butter 1 tbsp of brown sugar (more if you want it sweeter) 1 tsp of ground cinnamon 1/4 tsp of ground nutmeg Pinch of ground ginger Sea salt, to taste Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting

Cajun Shrimp Scampi

Cajun Shrimp Scampi 12 raw shrimps (as many as you’d like, I like having a lot in my pasta) 1 serving of pasta (preferably a linguine) 2 cloves garlic, minced 2 tbs. butter 1/2 c. heavy cream shredded parmesan cheese 1/8 tsp. basil salt and pepper to taste flour (to thicken) cajun seasoning 1/4 c. parsley White wine olive oil Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil. Add the garlic and cook for another 2 minutes. Add the shrimps. Next, season the shrimps with the Cajun seasoning., be generous (to your liking)! When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid. Add the heavy cream, basil, parsley, salt and pepper. Bring to a boil and whisk in sprinkles of flour until sauce thickens. Lower heat to medium-low and add shrimp again. Toss shrimp to coat with sauce, and serve over pasta. Topping with parmesan cheese, and ENJOY

Cajun Chicken Alfredo with Broccoli

Cajun Chicken Alfredo with Broccoli Salt 1 pound penne or other small pasta 2 cups broccoli florets 1 pound boneless, skinless chicken breast cutlets 2-3 tablespoons Cajun seasoning (see notes) 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, minced 1/2 cup dry white wine 2 cups heavy cream 2 cups (8 ounces) parmesan cheese, shredded Salt and pepper How to Make It Heat oven to 200°F. In large pot, bring 4 quarts salted water to boil. Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside. Return cooking water to boil. Add broccoli; boil until just tender and bright green, about 2 minutes. Plunge immediately into bowl of ice water. Drain and set aside. Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning. In large skillet, heat oil until shimmering. Arrange chicken in single layer and sauté, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side. Remove from skillet, cover with foil and transfer to oven to keep warm. Wipe skillet with paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming. Stir in garlic; sauté until fragrant, about 30 seconds. Whisk in wine; bring to simmer. Simmer until sauce has reduced by half, about 2 minutes. Whisk in cream; simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season with salt and pepper. Add reserved pasta to skillet and toss gently to coat. Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese. Serve immediately. Notes: To make your own Cajun Seasoning: Combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme and 1/2 tablespoon onion powder. To get a head start: The pasta can be cooked in advance, refrigerated and refreshed in hot water just before serving. The broccoli can be blanched and shocked in ice water in advance; simply store in refrigerator in cold water. The Cajun seasoning can be made anytime.

Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas For chimichangas: 6 (8-inch) soft flour tortillas 8 oz cream cheese ( room temperature) 2 Tablespoon sour cream 1 Tablespoon sugar 1 teaspoon vanilla extract 3/4 cups sliced strawberries Vegetable oil-for frying For coating: 1 Tablespoon cinnamon 1/3 cup sugar Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract . Fold in 3/4 cup of sliced fresh strawberries. Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) . Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside. Line a large plate with paper towels. In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360?F. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)

Seafood Mac and Cheese

Seafood Mac and Cheese 2 cups of dry Macaroni 6 oz. Claw Crab Meat 8 oz. Shrimp, peeled and deveined 8 oz. Sour Cream 4 Tablespoons Butter 2 Tablespoons Flour 1 Spring Onion 1 can Evaporated Milk 8 oz. block Sharp White Cheddar Cheese 4 oz. block Mozzarella Cheese ¼ cup Panko Bread Crumbs Salt, Black Pepper, to taste Preheat oven to 350°. Peel and de-vein shrimp if needed. Cook the macaroni according to package directions. Drain well. Place drained macaroni in a large mixing bowl. Add the sour cream, stir together well, until all noodles are coated. Add the crab meat, stir well. Finely chop the green onion. Set Aside. Grate the white cheddar cheese. Set aside. Grate the mozzarella cheese. Set aside. Melt the butter in a medium sauce pan, or skillet. Add the shrimp. Turn and stir shrimp until lightly done. Remove shrimp from pan. Chop slightly when cooled. Add to the macaroni mixture. Add the finely chopped onions to the sauce pan, sauté until tender. Sprinkle flour over onions and mix well. Let cook and brown for about one minute. Slowly add the milk, stirring constantly until mixture begins to thicken. Gradually add the grated Cheddar Cheese, stirring constantly until cheese melts. Pour cheese mixture over the macaroni and seafood mixture. Stir well to combine. Add salt and pepper to taste. Place the mixture in a well buttered baking dish. Sprinkle top with grated mozzarella cheese. Sprinkle bread crumbs on top of the mozzarella cheese. Sprinkle lightly with Paprika, to add color. Bake at 350° for 20-25 minutes, or until lightly browned on top. Serve warm and Enjoy! Notes Use your favorite combinations of seafood to make this dish. If you like your mac and cheese a little creamier, add another half cup of milk to the recipe when adding the evaporated milk.

PUMPKIN PIE CAKE

PUMPKIN PIE CAKE 1 - 18 oz can pumpkin (or fresh equivalent) 1 box yellow cake mix (2 layer size) 1 cup sugar 1/2 c. melted margarine or butter 1 - 13 oz can evaporated milk (not sweetened condensed) 3/4 c. chopped pecans or walnuts 3 eggs 3 tsp cinnamon Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.

Orange Sherbet Cake

Orange Sherbet Cake I box Yellow Cake Mix Orange Crush – You can use almost any flavor though, lemon lime soda works great as well. frozen whipped topping. Pour 12oz of diet soda into the cake mix Whisk for 30 seconds Pour into a pan – Bake according to the box (you can do muffins too) Top with the whipped topping.

Baked Pork Chops

Baked Pork Chops 4 pork chops 3⁄4 teaspoon garlic powder 3⁄4 teaspoon seasoning salt 1 egg, beaten 3 tablespoons all-purpose flour 3⁄4 cup Italian style breadcrumbs 2 tablespoons olive oil 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup 1⁄3 cup milk 2 tablespoons white wine Preheat oven to 350 degrees F (175 degrees C). Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of chicken soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

SALTED PRETZEL PEANUT BUTTER CHIP BARS

SALTED PRETZEL PEANUT BUTTER CHIP BARS 1-1/4 cups all-purpose flour 2 cups crushed pretzel pieces, divided 1-1/2 teaspoons baking powder 1 teaspoon kosher salt 1 stick unsalted butter 1-1/2 cups light brown sugar 2 large eggs 2 teaspoons vanilla extract 3/4 cup peanut butter chips, divided 3/4 cup semisweet chocolate chips, divided Preheat oven to 350°F. Line an 8x8-inch square baking dish with aluminum foil and lightly spray with non-stick cooking spray. Set aside. In a large bowl, whisk together 1-1/2 cups pretzel pieces, flour, baking powder and salt. Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then whisk in the eggs and vanilla. Stir butter mixture into the pretzel crumb mixture. Fold in 1/2 cup each peanut butter chips and semisweet chocolate chips. Spread the batter in the prepared dish. Scatter the remaining 1/2 cup pretzel pieces, 1/4 cup peanut butter chips and 1/4 cup semisweet chocolate chips on top of the batter. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25-30 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars and cut into squares.

Skillet Cabbage

Skillet Cabbage 1 stick butter or margarine 1 small head of cabbage, chopped 1 small onion, chopped 1 pound smoked sausage, sliced into round pieces 1 (15 ounce) can diced tomatoes or rotel tomatoes 1/2 teaspoon salt 1/2 teaspoon pepper Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes. Makes about 8 servings

THE BEST Avocado Chicken Enchiladas

THE BEST Avocado Chicken Enchiladas Ingredients for the Enchilada Sauce 1 tablespoon butter 3 garlic cloves, minced 1 tbsp flour 1 cup chicken stock - (you could use vegetable stock) 2 teaspoons of cumin 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper 1/2 cup chopped cilantro 1 cup mild or medium salsa verde 1/2 cup fat free sour cream Olives Ingredients for the Enchiladas 3-4 cups cooked chicken breasts, chopped or shredded 2 cups shredded Mexican blend cheese 3 avocados, peeled and chopped 8 flour tortillas Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.) Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated. Lay out a tortilla and add chicken, shredded cheese, Olives and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Apple Cinnamon Bread

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

Strawberry Biscuit Cobbler

Strawberry Biscuit Cobbler Filling: 2 lbs - fresh strawberries, hulled, washed and quartered 1/2 - cup sugar 3 - tablespoons flour Biscuit Topping: 1 1/2 - cups self rising flour, preferably White Lily flour 2 - tablespoon sugar, plus more for top of biscuits 4 - tablespoons cold and cubed butter 1 1/4 - cups cold heavy cream 8x8 or 9x9 inch baking dish Preheat oven to 350° degrees. Hull the strawberries and cut them into quarters and place in a baking dish (I used a glass Pyrex baking dish). To make the filling using a small bowl mix the sugar and the flour together; Sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine, and set aside. Make the biscuit topping by combining, all the dry ingredients. Then cut in the butter to resemble coarse meal or the size of a pea. I used a pastry blender to incorporate the butter into the flour mixture, but your fingers work just as well. Add cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don't want a perfectly smooth topping. Sprinkle the biscuit topping with additional granulated sugar. Bake 25 minutes or until the biscuit topping is lightly golden brown and the filling is bubbly. Let cool enough for the juices to thicken, then served warm by itself or with whipped cream Cook's Note: If you don't have self rising flour on hand you can make your own: How to Make Self rising Flour: Using a dry measure, measure the desired amount of flour into a separate container. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.

Sour Cream Noodle Bake

Sour Cream Noodle Bake 1 1/4 pounds ground chuck One 15-ounce can tomato sauce 1/2 teaspoon salt Freshly ground black pepper 8 ounces egg noodles 1/2 cup sour cream 1 1/4 cups small curd cottage cheese Pinch red pepper flakes 1/2 cup sliced green onions (less to taste) 1 cup grated sharp Cheddar Crusty French bread, for serving Preheat the oven to 350 degrees F. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients. Cook the egg noodles until al dente. Drain and set aside. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes. Serve with crusty French bread. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Holy Cow Cake

Holy Cow Cake 1 box of German chocolate cake mix 1 cup water 3 eggs 1/3 cup vegetable oil 1( 14 ounce ) can sweetened condensed milk 1( 12 ounce) jar Carmel ice cream topping. 1(8 oz ) container frozen whipped cream topping 1/2 cup English toffee baking bits preheat oven to 350 degrees. Grease and flour a 9× 13 inch baking dish. beat cake mix water , eggs and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes pour batter into the prepared baking dish. bake in prepared oven until a toothpick inserted in the center of the cake comes out clean. 34 to 38 minutes. Poke holes in cake using a straw. stir sweetened condensed milk and Carmel topping together in a bowl pour over warm cake and holes.cool cake completely. About 1 hour. spread whipped topping over cake and sprinkle toffee bits over whipped topping.

Moist Pumpkin Bread

Moist Pumpkin Bread 1 cup brown sugar 2 eggs 1⁄2 cup vegetable oil 1⁄3 cup water 1 (15 ounce) pumpkin puree 1 3⁄4 cups plain flour 1 teaspoon baking soda 1⁄2 teaspoon baking powder 1 teaspoon salt 1⁄4 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice TOPPING 1 tablespoon butter 1⁄4 cup brown sugar 3 tablespoons milk 1⁄4 cup pecans, chopped In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin. In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix. Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes. For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping. Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

Marinated Pork Chops

Marinated Pork Chops 4-5 bone-in center cut pork chops 1 T. butter 1/4 C. soy sauce (you can use low sodium if you prefer) 1 T. lime juice 1 T. olive oil 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1/2 tsp. dried rosemary 1/2 tsp. oregano Combine the last 6 ingredients in a bowl and whisk together. Place the pork chops in a ziploc bag and pour in the marinade. Place in the fridge for a minimum of 2 hours. Melt the butter in a large skillet over med. high heat. Add the pork chops to the pan and fry for 3-4 minutes per side.

Country Farm Chicken Casserole

Country Farm Chicken Casserole 2 large chicken breasts 1 medium Vidalia onion (Sweet) 5 slices bacon 2 large potatoes 1/2 cup canned mushroom (1 Cup Fresh) 1 (10 3/4 ounce) cream of chicken soup 3/4 cup chicken broth 1 tablespoon melted butter salt pepper garlic powder Preheat oven to 425 degrees. Cook the bacon; crumble and set aside; reserve bacon grease. Peel and cube the potatoes; fry potatoes in bacon grease. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease. Fry the mushrooms in the bacon grease. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). After the chicken is cooked, cut into cubes. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. Bake for 30 minutes covered with foil. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.

Yummies

Yummies 1 yellow cake mix 1 stick butter, melted 1 egg 1 (8 oz.) package cream cheese 2 eggs 1 pound box powdered sugar 1 teaspoon vanilla Mix first three ingredients together and put in the bottom if a 9 x 13 pan. (I sprayed my baking dish with Baker’s Joy first.) Next, beat together cream cheese, eggs, powdered sugar and vanilla. (I used my mixer.) Pour over above mixture. Bake at 350 for 35 – 40 minutes. Cool, cut into squares and refrigerate.

Church’s Honey Butter Biscuits

Church’s Honey Butter Biscuits ( CopyKat ) 2 cups flour 4 teaspoons baking powder 1⁄2 teaspoon salt 2 teaspoons sugar 1 teaspoon cream of tartar 1⁄2 cup vegetable shortening 2⁄3 cup whole milk 1⁄4 cup butter, melted 1⁄3 cup honey Preheat oven to 450°F. Mix flour, baking powder, salt, sugar, and cream of tartar in a medium bowl. Work the shortening into the flour mixture by crumbling with your hands until the mixture feels like cornmeal. Pour milk into flour mixture and mix well. On a slightly floured surface, knead the dough about 12-15 times. Make dough into balls (about 2 inches) and place on baking sheet. Brush Dough balls with some of the melted butter. Bake 10-12 minutes or until golden.

Homemade Kool Aid Taffy

Homemade Kool Aid Taffy 2 1/2 cups sugar 3 tablespoons cornstarch 1 cup light corn syrup 1 1/3 cups water (room temperature) 2 tablespoons butter softened, plus a lot more for buttering hands 1 teaspoon salt 1 6 g package unsweetened fruit flavored drink mix (like Kool Aid) 1/2 teaspoon vanilla extract Butter a large jelly roll pan or cookie sheet with sides really well. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and drink mix. Stir well. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes. (Try to pull as soon as it’s comfortable to handle.) Butter hands and begin pulling, as many time as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will probably need to butter your hands a few times.

FRIED BREAD

FRIED BREAD 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1-1/2 tablespoons lard, melted (butter may be substituted) 1/2 cup warm water 1/4 cup room temperature milk 4 cups oil for deep frying Combine flour, baking powder and salt in a large bowl. Set aside. Combine water, milk and lard or butter in a large measuring cup. Slowly add liquids to flour and mix just until dough forms a ball. Knead in the bowl, about 10 times, to form a smooth ball that is not sticky. A small amount of flour may be added if needed. Cover dough with a damp towel or plastic wrap and let sit for 30 minutes. Heat oil in a deep fryer or a high-sided pan. If using an electric pan set thermostat to 350 degrees F.

Sweet Alabama Pecan bread

Sweet Alabama Pecan bread 2 cups pecans, finely chopped 1 1/2 cups self-rising flour 1 cup sugar 1 cup brown sugar 1 cup vegetable oil 4 large eggs, beaten 1 teaspoon vanilla extract 1/4 teaspoon salt Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray. In a large bowl, use a wooden spoon to stir together sugars (white and brown), eggs and oil until fully incorporated. Stir in flour and salt until incorporated, then mix in vanilla and fold in pecans. Pour batter into greased baking dish, then place in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean. Remove dish from oven and let cool at least 15 minutes before slicing and serving.

Quick and Easy" Garlic Herbed Shrimp

Quick and Easy" Garlic Herbed Shrimp 2 lbs Cooked Shrimp (Peeled - Deveined) Salt (To Taste) Pepper (To Taste) 1 Cup Vegetable Oil 1 teaspoon Celery Salt 1 teaspoon Paprika 1 teaspoon Dried Basil 1 teaspoon Dried Oregano 2 Cloves Garlic (Minced) Preheat oven to 400 degrees. Season the shrimp with salt and pepper. Place the shrimp into a large bowl. Set aside. In a small bowl, combine the oil, celery salt, paprika, basil, oregano and garlic, mixing well. Pour the mixture over the shrimp, tossing to coat. Spread the shrimp into the bottom of a large roasting pan. Bake for 8-10 minutes, until the shrimp are cooked through and bright pink. Season with salt and pepper.

Crock Pot Chicken & Noodles

Crock Pot Chicken & Noodles (Super easy) 4 boneless chicken breasts (frozen) or thighs/legs works too 2 cans cream of chicken soup two 15 oz cans chicken broth 1 stick butter 24 oz frozen egg noodles (must be egg noodles to avoid becoming mushy..I use Reames noodles) Cook all but noodles on low 6-7 hours or on high 4 hours. Take chicken out, shred and put back in. Add noodles & cook 2 hours ..stir once. Serve over mashed potatoes with green beans or sides of choice. TIP: Don't forget to use a slow cooker bag to make clean up a sna

Depression Bread

Depression Bread 4 cups flour 2 cups warm water 2 Tbsp yeast Pour flour into a large bowl and create a hole in the center. Pour the yeast and warm water in the center, then combine with the flour until you form a ball. Cover with a towel and allow to rise for 30 minutes, or until it’s doubled in size. Knead the dough and split into two loaves, then allow to rise one more time. Bake at 300 °F until golden

4 Ingredient Chocolate Chip and PB Cookies

4 Ingredient Chocolate Chip and PB Cookies 1 Cup of Creamy Peanut Butter 1 Cup of Granulated Sugar 2 Large Eggs 2 Cups of Semi-Sweet Chocolate Chips Preheat oven to 350 Combine peanut butter, sugar and eggs until fully blended. Gently mix in the chocolate chips. Drop heaping tablespoons of cookie dough onto a non stick baking sheet. Bake for 10-12 minutes Makes about 16 cookies.

OLD FASHIONED HAMBURGER GRAVY AND BISCUITS

OLD FASHIONED HAMBURGER GRAVY AND BISCUITS It's so delicious and cheap to make.. Creamy hamburger gravy with just the right blend of flavors is perfect served over homemade biscuits, toast, mashed potatoes, rice, fried potatoes.. just about anything! 2 pounds lean ground beef 1/2 onion, finely chopped 5 cups milk 2 tablespoons chicken bouillon granules 2 tablespoons butter or margarine 1 teaspoon ground sage salt and pepper to taste 1/2 cup all-purpose flour Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes. Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently. Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.

Taco Bake Casserole

Taco Bake Casserole 1 pkg. (14 oz.) Deluxe Macaroni & Cheese Dinner 1 lb. ground beef 1 pkg. (1 oz.) Taco Seasoning Mix 3/4 cup Sour Cream 1-1/2 cups Shredded Cheddar Cheese, divided 3/4 cup Thick & Chunky Salsa Heat oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package. Stir sour cream into prepared Dinner. Spoon half the Dinner mixture into 8-inch square baking dish sprayed with cooking spray; top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture. Cover. Bake 15 min.; top with salsa and remaining shredded cheese. Bake, uncovered, 5 min. or until cheese is melted.

ZUCCHINI CORNBREAD CASSEROLE

ZUCCHINI CORNBREAD CASSEROLE 4 cups shredded zucchini 1 onion, chopped 2 eggs, beaten 1 (8.5 ounce) package dry corn muffin mix 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 ounces Cheddar cheese, shredded Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes.

LEMON HERB CHICKEN

LEMON HERB CHICKEN 2 skinless, boneless chicken breast halves 1 lemon salt and pepper to taste 1 tablespoon olive oil 1 pinch dried oregano 2 sprigs fresh parsley, for garnish Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat. When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Frito Enchilada Pie

Frito Enchilada Pie 4 c small fritos 3 c cooked ground beef, taco seasoned 3 c grated cheese 10 oz can of enchilada sauce I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted. Garnish with sour cream, pico de gallo, salsa, salad, whatever your heart desires.

Dreamsicle Orange Punch

Dreamsicle Orange Punch 1 Quart Orange Sherbet; 1 Quart Vanilla Ice Cream; 1 Liter Of Sprite or 7-Up. 1 Can Of Cream Soda. Pour 1 Liter Sprite or 7-Up Into A Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream Into The Bowl. Add 1 Can Of Cream Soda And Stir.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta 2 boneless skinless chicken breast halves, cut into thin strips 4 ounces linguine, cooked al dente 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought) 2 tablespoons butter 1 thinly sliced green onion 1 -2 cup heavy whipping cream 2 tablespoons chopped sun-dried tomatoes 1/4 teaspoon salt 1/4 teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder Garnish 1/4 cup grated parmesan cheese Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

5-Layer Mexican Dip or Nachos Supreme

5-Layer Mexican Dip or Nachos Supreme 1 (15 ounce) cans spicy refried beans 1 cup sour cream 2/3 cup mayonnaise 1 (1 ounce) package lawry's taco seasoning mix ( or recipe #117797, to taste) 2 (4 ounce) cans diced green chilies ( or salsa) 4 somewhat firm avocados, diced small 2 tablespoons fresh lemon or 2 tablespoons lime juice 1 teaspoon salt 1/4 teaspoon garlic powder 2 cups cheddar cheese, shredded 2 cups green onions, chopped 2 cups tomatoes, chopped 6 ounces chopped black olives 3 tablespoons chopped fresh cilantro tortilla chips, warmed ( such as Scoops) In a 13 x 9-inch glass serving dish, spread the refried beans. Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans. Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles. Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles. Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro. May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes. Serve with warm tortilla chips (we like Tortilla Scoops). TO MAKE NACHOS SUPREME:. Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted.

Sausage and Shrimp Jambalaya

Sausage and Shrimp Jambalaya 1 lb. smoked sausage, thinly sliced 1 lb. med. shrimp, peeled and deveined 1 large onion, chopped 1 red bell pepper, chopped 1 stalk celery, chopped 2 cloves garlic, minced 1 T. veg. oil 1 T. butter 1 1/3 C. rice 14.5 oz, can petite cut diced tomatoes with juice 2 1/2 - 3 C. chicken broth 1 bay leaf 1 tsp. chili powder 1 tsp. smoked paprika 1/4 tsp. cumin 1/2 tsp. oregano 1/4 tsp. pepper 1/4 tsp. cayenne pepper Heat 1 T. oil in a large cast iron skillet over med. high heat. Add in the sliced sausage and lower the heat to medium, cooking the sausage until it begins to get some color on it. Remove the sausage to a plate and add the shrimp to the pan, cooking for 2-3 minutes while stirring around. Remove the shrimp to the plate with the sausage. Add the butter to the pan along with the chopped onions, bell pepper, celery and garlic. Cook for 3-4 minutes then stir in the rice, tomatoes with juice, 2 1/2 C. chicken broth and all the seasonings. Reduce the heat to med. low and cook until the rice is tender and has absorbed most of the liquid, about 20-25 minutes, stirring often so the rice does not stick and adding a little more broth if necessary till the rice is done. Once the rice is tender, add the sausage and shrimp back to the pan and cook a few minutes to warm back up. Serve with some crusty buttered bread.

Crock Pot Vegetable Soup

Crock Pot Vegetable Soup (this will serve 8-10) 2, 28 oz. cans crushed tomatoes 14 oz. can vegetable broth 3, 14 oz. cans beef broth (you could use all vegetable broth also) 28 oz. pkg. frozen mixed vegetables 12 oz. pkg. frozen baby lima beans 6 oz. frozen cut okra 15 oz. can white whole kernel corn, drained 1 large onion, chopped 4 C. cabbage, chopped 2 large potatoes, peeled and cut into bite size cubes 1/2 stick butter 1/2 tsp. garlic powder salt and pepper to taste Using a 7 quart crock pot (and it will be a pot full), add in all but the last 3 ingredients. Stir to combine well then stick the butter down in the center and cover. Cook on low for 8- 9 hours or high for 6-7, taste to check the texture of the veggies to make sure they are soft. Once the veggies are good and tender, stir in the garlic powder and salt and pepper to taste.

Southwest Chicken Spaghetti

Southwest Chicken Spaghetti 1 cup Homemade Cream of Chicken Soup (can be found in the member section of the website) 1 lb skinless, boneless chicken breast (3-4 breast filets) 1 tsp pepper 2 tbsp chili powder (divided) 1 tbsp garlic powder 1 lb whole wheat spaghetti 16 oz 2% milk Velveeta cheese (cubed) 4 oz green chilies 1 cup salsa Verde 1 tbsp dried cilantro 1/2 cup fat-free milk Chicken: Preheat oven to 350 Line a baking sheet with foil and spray with nonstick spray In a small bowl combine 1 tsp. pepper, 1 tbsp. chili powder & 1 tbsp. garlic powder Sprinkle both sides of each chicken breast chicken with seasoning & place in baking dish Cook for 20-25 minutes or until juices run clear Cut into bite size pieces and reserve on a plate Now for the Pasta: Fill large pot with water and bring to a boil Salt the water Cook pasta until desired doneness is reached Drain and return to pasta pot And now the Cheesy Goodness: In a microwave safe bowl combine remaining ingredients Heat in the microwave for 2 minute intervals while stirring until smooth and heated through Add chicken to cheesy mixture and stir Pour over spaghetti and gently toss to combine Serve into bowls and ENJOY! Optional Toppings: grated cheese, fresh hopped cilantro, chili powder or sour cream

Chicago Style Deep-Dish Pizza

Chicago Style Deep-Dish Pizza 1⁄2 lb mild Italian sausage 1 red bell peppers or 1 green bell pepper, cut into strips 1 thinly sliced onion 1 tablespoon olive oil 1 garlic clove, finely chopped 2 tablespoons pepperoni, thinly sliced and cut into strips 1 teaspoon basil 1 teaspoon oregano 1⁄4 teaspoon black pepper 1 (10 ounce) package refrigerated pizza dough 1⁄2 cup pizza sauce 2 tablespoons parmesan cheese 2 cups shredded mozzarella cheese Preheat oven to 425 degrees. Remove skins from sausage and cook in heavy skillet, crumbling as you cook. Remove sausage to plate covered with paper towel to drain. Remove fat from skillet. Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally. Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet. You may need to stretch slightly so dough comes up about 1 inch on the sides. Spread dough with 2 tablespoons of the pizza sauce. Spread half the vegetable filling evenly over and top with half of the sausage. Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce. Top with half of the mozzarella cheese. Repeat layering again. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.

CROCK POT TACO PASTA

CROCK POT TACO PASTA 1 lb ground beef cooked and crumbled 1 (15 oz) can diced tomatoes 2 tbsp taco seasoning 1 1/4 cups water divided use 2 cups pasta shells measured dry ½ block cream cheese softened to room temp., cut into cubes 2 cups shredded cheddar cheese divided use ½ cup diced green pepper ½ cup diced onion Combine beef, diced tomatoes, taco seasoning, and 1 cup water water in a 5-6 quart slow cooker. Stir, cover, and cook on high 1 hour. Meanwhile, partially cook pasta shells, cook them in salted boiling water for about 6 minutes. Drain and set aside. Then add in cream cheese, partially cooked pasta shells, 1 cup shredded cheddar cheese, onion, bell pepper, and ¼ cup water. Stir. Cover and cook another 2 hours on high. Serve with remaining 1 cup shredded cheddar cheese on top.

Bourbon Chicken

Bourbon Chicken 3 - pounds boneless, skinless chicken thighs or breasts, cut into bite size pieces 1 - tablespoon olive oil 2 - garlic cloves, crushed 1/4 - teaspoon fresh ginger 1/2 - teaspoon red pepper flakes, optional 1/4 - cup apple juice 1/3 - cup light brown sugar 2 - tablespoon ketchup 1 1/2 - tablespoon honey 1/3 - cup low sodium soy sauce 1/2 - cup bourbon whiskey or low sodium chicken broth chopped green onions for garnish Heat olive oil in a large skillet over med-high heat. Add chicken pieces and cook until lightly browned. Remove chicken and set aside. Rinse the skillet and return to the stove over med-high heat. Add the remaining ingredients and mix using a wire whisk until the mixture is blended. Add the chicken to the marinade and bring the mixture to a full boil, reduce heat and simmer uncovered for 20-25 minutes. For a thicker sauce mix 1 tablespoon cornstarch with 1 tablespoon water and and slowly add the cornstarch slurry to the chicken mixture and lightly stir to until desired thickness is achieved Serve over hot Jasmine or Basmati rice. Note: This sauce can also be doubled, but I would not double the bourbon amounts.

Pineapple Angel Food Cake

Pineapple Angel Food Cake 1 box white angel food cake mix can (20 oz) crushed pineapple in juice, undrained Heat oven to 350°F. In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan. Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

DUMP CAKE

DUMP CAKE 28 ounces cherry pie filling (1 large can) 15 ounces crushed pineapple (1 can) 18 ounces box yellow cake mix 12 Tablespoons butter OPTIONAL: CHOPPED NUTS, VANILLA ICE CREAM OR WHIPPED CREAM Preheat the oven to 350°F. Pour the crushed pineapple into the bottom of the pan. Then top with the cherry pie filling. Dump the cake mix over the fruit. The slice the butter into thin pieces over the top. Top with nuts if desired. Bake for 35-40 minutes or until golden brown and bubbly. Serve with vanilla ice cream or whipped cream if desired.

CrockPot Apple Spice Dump Cake

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

Cucumbers with a BANG!

Cucumbers with a BANG! Baby cucumber Lemon juice Olive oil Salt and pepper Chile powder Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler 3/4 cup uncooked old fashioned oats 2/3 cup brown sugar 3/4 cup granulated sugar 1/2 cup biscuit baking mix (like bisquick) 3/4 tsp ground cinnamon 5 fresh peaches, peeled and sliced Instructions Grease inside of 3=4 quart crock pot. (Grease well so it doesn't stick and burn) In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker. Cover and cook on low for 4 hours. Serve warm and top with vanilla ice cream!

Chicken Noodle Soup

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

Frozen Fruit Cups

Frozen Fruit Cups 16 ounces frozen sweetened strawberries, thawed 12 ounces pineapple-orange juice concentrate, thawed 2 (20 ounce) cans crushed pineapple, undrained 2 (11 ounce) cans mandarin oranges, undrained 6 bananas, diced (yellow but not too ripe) 1/3 cup lemon juice (bottled is fine) 16 ounces frozen blueberries Combine all ingredients in a very large bowl. Freeze in 1-cup increments. Thaw slightly before serving, to a slushy consistency.

Halloween Popcorn

Halloween Popcorn 2 bags microwave popcorn, popped 1 bag candy corn 1 16-ounce package white chocolate bark* Halloween sprinkles wax paper Place the popped popcorn and candy corn in a very large bowl (you need plenty of room to stir the popcorn). Melt the white chocolate bark in the microwave in 30 second increments, stirring after each time, until melted. Drizzle over the popcorn and candy corn and stir to coat each piece of popcorn. Pour the mixture over wax paper and spread into an even layer. Sprinkle with Halloween sprinkles and allow to cool for at least 15-30 minutes. Break into pieces. Serves 6-8.

HEALTHY COCONUT OATMEAL

HEALTHY COCONUT OATMEAL 3 1/2 cups plain or vanilla soy milk 1/4 teaspoon salt 2 cups rolled oats 1/4 cup pure maple syrup 1/3 cup raisins 1/3 cup dried cranberries 1/3 cup sweetened flaked coconut 1/3 cup chopped walnuts 1 (8 ounce) container plain yogurt (optional) 3 tablespoons honey (optional) Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.

BANANA NUT CEREAL

BANANA NUT CEREAL 1/4 cup water 1/4 cup skim milk 1 tablespoon quinoa 1/2 small banana, sliced 1 1/2 tablespoons rolled oats 1 tablespoon oat bran 1 pinch salt 1 pinch ground cinnamon 1 tablespoon chopped walnuts 1 teaspoon brown sugar 1/4 teaspoon vanilla extract Stir the water, milk, and quinoa together in a saucepan; bring to a gentle boil. Reduce heat to low and simmer 5 minutes, or until the quinoa begins to soften. Stir in the banana, rolled oats, oat bran, salt, and cinnamon. Cook, stirring frequently over low heat for 2 to 5 minutes or until the mixture thickens. Remove from the heat and stir in the walnuts, brown sugar, and vanilla.

How-to Make Crock Pot Pumpkin Butter

How-to Make Crock Pot Pumpkin Butter 4 cups pumpkin puree (fresh homemade puree from a 3 to 4 lb pumpkin or approximately 2-15oz cans) 1 cup raw honey or maple syrup 1/2 cup apple juice or apple cider 1 teaspoon vanilla extract, optional 2 teaspoons fresh lemon juice 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice a generous pinch of sea salt Add all of the ingredients to your slow cooker. Stir very well to combine. Cook on low for approximately 6 hours, or until thick (this time may vary based on your slow cooker). You may have to stir it several times throughout the cooking process if it sticks. You don’t want it to burn. Every slow cooker is a bit different in how strong it is. At the end if it hasn’t thickened as much as you could like, take the lid off and let it cook a bit longer and it will reduce further. Add it to your jars or other air tight containers and allow to cool, then store in the refrigerator.Optional add-ins: apples slices (can leave whole or blend in with an immersion blender) bourbon chopped hazelnuts or pecans Store in the refrigerator for approximately 2 to 3 weeks, it can be frozen for up to a year. Makes approximately 3 cups

Bacon Egg and Hashbrown Casserole

Bacon Egg and Hashbrown Casserole 1/2 lb bacon, chopped 1 medium onion, chopped (1/2 cup) 1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry 2 cups shredded Cheddar cheese (8 oz) 1/4 cup grated Parmesan cheese 9 large eggs 1 1/4 cups milk 1 container (8 oz) sour cream 1 teaspoon salt 1 teaspoon ground mustard 1/4 teaspoon pepper 1/2 cup corn flake crumbs or panko bread crumbs 2 tablespoons butter or margarine, melted Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels. In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended. Pour over potato mixture. Bake uncovered 35 minutes. In small bowl, toss corn flake crumbs and butter. Sprinkle over casserole. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.

PINEAPPLE PUDDING POKE CAKE

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

ULTIMATE CHOCOLATE POKE CAKE

ULTIMATE CHOCOLATE POKE CAKE For the cake: 1 box chocolate cake mix ingredients needed to make cake: eggs, oil and water 1 (3.4 oz) box instant chocolate pudding 2 cups cold milk For the frosting: 1 tub milk chocolate frosting 1/2 tub (4 oz) whipped topping (COOL WHIP) thawed Bake cake according to directions on box. Remove from oven and let cool about 20 minutes. Poke holes all over the cake using the end of a wooden spoon. In a bowl whisk together chocolate pudding and milk. Pour pudding mixture over cake (be sure to aim it into the holes.) Let cake chill in the refrigerator for about 30 minutes to an hour. To make frosting beat the tub of frosting in a large bowl (using an electric mixer)until smooth, then fold in whipped topping. Spread over cake and let chill again for 2-3 hours.

PUMPKIN PIE DUMP CAKE

PUMPKIN PIE DUMP CAKE 1 (15 oz) can pumpkin puree (NOT pumpkin pie mix) 1 (12 oz) can evaporated milk 3 large eggs 1 cup sugar 1 tsp ground cinnamon 1 box spice cake mix 1 cup (2 sticks) unsalted butter, melted Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y. Pour this pumpkin mixture into the baking dish. Sprinkle dry cake mix on top of pumpkin mixture. Drizzle melted butter over the top. Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools. Let it cool for at least 30 minutes before slicing and serving.

ULTIMATE LEMON POKE CAKE

ULTIMATE LEMON POKE CAKE For the cake: 1 box lemon cake mix (ingredients needed to make cake; eggs, oil and water) 1 (3 oz) package lemon jell-o 1 cup hot water 1 cup cold water For the frosting: 1 tub lemon frosting 1/2 tub (4 oz) whipped topping (COOL WHIP) Bake cake according to package. Remove from oven and let cool about 5 minutes. Poke holes all around the cake with fork, set aside. In bowl whisk together jello and hot water until jello is dissolved. Whisk in cold water then pour over the cake. Place cake in refrigerator to chill for 2-3 hours. To make frosting in bowl add your frosting and beat with hand mixer until fluffy. Fold in the whipped topping then spread over chilled cake. Place back in refrigerator for about 2 hours to chill. Top with lemon slices if desired.

Strawberry Shortcake Poke Cake

Strawberry Shortcake Poke Cake Cake: 1 box Yellow Cake Mix 1 cup milk 5 ounces cream cheese, room temp 3 eggs Strawberry Poke Mixture: 2 cups sliced fresh strawberries 1/4 cup sugar 2 teaspoons lemon juice Cream Cheese Glaze: 3/4 cups powdered sugar 2 tablespoons butter, softened 2 ounces cream cheese, softened 3 tablespoons milk 1/4 teaspoon vanilla Garnish: 1 1/2 cup sliced fresh strawberries Preheat oven to 325 F. Spray a 12 cup bundt cake pan with Pam or Bakers Spray. In a large bowl beat cake ingredients with an electric mixer on Low for 1 minute, keep scraping bowl. Raise speed to medium beat for 2 minutes. Pour batter into cake pan. Bake 40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes. In a food processor, blend poke mixture until blended and smooth. Pour into a 4 cup measuring cup and set aside. Poke holes in the cake while still in the pan, Pour mixture over holes in the cake, using a spoon to direct the mixture. Poke more holes if you have leftover strawberry mixture. Let cool for 40 minutes, then place in refrigerator for 2 hours. Remove from refrigerator, run a plastic knife around the edges of pan to loosen the cake. Turn upside down on to a serving platter. In a medium bowl, mix cream cheese glaze ingredients together until smooth with a hand blender on low speed, add more milk one tbsp at a time, if you would like the consistency to not be so thick. Glaze cake as desired and garnish with strawberries. Keep refrigerated.

Romano Chicken

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

2 Minute Pineapple Coconut Pie

2 Minute Pineapple Coconut Pie 1 20 oz. can crushed pineapple, drained 1 large box instant vanilla pudding mix ... 3/4 c. Greek yogurt 1 8 oz. can pineapple, sliced, drained & halved 10 Marachino cherries, drained 4 Tbsp. shredded coconut 1 graham cracker crust Combine the crushed pineapple, dry pudding mix and yogurt. Mix well until incorporated. Pour mixture into graham cracker crust. Scatter 2 tablespoon shredded coconut over pie evenly. Place halved pineapple slices and cherries on top. Sprinkle remaining 2 tablespoons coconut over pineapple and cherries. Cover pie with plastic wrap and refrigerate at least 2 hours before serving.

LOADED BROCCOLI, CHEESE, & POTATO SOUP

LOADED BROCCOLI, CHEESE, & POTATO SOUP 2 - 14.5 oz. cans chicken broth 2-3 large carrots, peeled and diced 4 medium potatoes, peeled and cubed into small pieces 1 tsp. onion powder 2 small heads broccoli (washed and diced small) 3 Tbsp. butter ⅓ cup flour 3½ - 4 cups milk 4 cups shredded cheddar cheese 1 tsp. salt ½ tsp. garlic pepper 6 slices bacon, cooked and chopped In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes. Add broccoli, cover and simmer for an additional 10 minutes. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens. Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the large pot and stir until well combined. Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed. Top with bacon pieces and serve warm!!!

LOADED BAKED POTATO SHEPHERD'S PIE

LOADED BAKED POTATO SHEPHERD'S PIE 1 lb lean (at least 80%) ground beef 1/4 cup chopped onion 1/4 cup plain bread crumbs 1/2 teaspoon dried sage leaves 1/2 teaspoon salt 1 egg 1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe 1 cup shredded Cheddar cheese (4 oz) 1/4 cup chopped fresh tomato, if desired 2 slices precooked bacon, chopped, if desired 2 medium green onions, chopped (2 tablespoons), if desired Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese. Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions.

Skillet Cabbage

Skillet Cabbage 1 stick butter or margarine 1 small head of cabbage, chopped 1 small onion, chopped 1 pound smoked sausage, sliced into round pieces 1 (15 ounce) can diced tomatoes or rotel tomatoes 1/2 teaspoon salt 1/2 teaspoon pepper Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes. Makes about 8 servings.

Raspberry Whip

Raspberry Whip 1 Angel food cake, broken into 1" bits 1 8 oz carton of Cool Whip 1 C sour cream 1 C powdered sugar 1 pint red raspberries, well drained, fresh or frozen In a medium bowl, mix together the Cool Whip, sour cream, and powdered sugar. Fold in raspberries. Place all the angel food cake bits in the bottom of a 9" x 13" baking dish. Pour the raspberry mixture over the cake. Cover the pan with plastic wrap and refrigerate one hour. Leftovers should be refrigerated immediately.

Cucumber, Tomato, & Avocado Salad

Cucumber, Tomato, & Avocado Salad 1 English cucumber, sliced 4 Roma tomatoes, sliced 3 ripe avocados, sliced ½ red onion, sliced ¼ cup cilantro. chopped Juice of 1 lemon Salt and black pepper, to taste 2 tablespoons extra virgin olive oil Directions In a bowl, add the sliced cucumber, tomatoes, avocados, onion and chopped cilantro. Drizzle with olive oil, lemon juice, salt and pepper and toss well. Serve and enjoy!

Chicken Squares

Chicken Squares 2 rolls of Pillsbury Crescent Rolls 3 pack of boneless chicken 1 bar cream cheese softened 1 /2 bag of frozen mixed veggies ,defrosted 1 can of chicken broth or chicken stock Salt/pepper to taste 1 stick melted butter 1 cup crushed bread crumbs or potato chips In a large frying pan cook chicken in broth or stock , when done shred and set aside ,drain liquid , you don't need it In a large mixing bowl add chicken , veggies and cream cheese, mix well.. Take the crescent rolls and make squares ...add the mixture and top with another square , pinch edges so filling doesn't come out . Brush or drizzle butter on top so they don't dry out and add the bread crumbs or chips cook at 375 for about 1/2 hour or until they are golden brown.

Chicken Bog

Chicken Bog 1 whole chicken 8 cups water 2 cups long-grain white rice 2 yellow onions, 1 chopped, the other cut in half 1 tomato, finely chopped 1 medium carrot, finely chopped 1 clove garlic, minced 2 tablespoons olive oil 2 tablespoons fresh parsley, chopped Salt and freshly ground pepper, to taste Add water, chicken, and halved onion to a large pot and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through, about 30 minutes. Remove chicken from pot and set aside to cool. Reserve 4 cups of cooking liquid (chicken stock). While chicken cools, heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high. Add onions, carrots, and tomato and cook until beginning to soften, stirring occasionally, about 4-5 minutes. Add garlic and rice, and cook until fragrant and rice begins to toast, stirring occasionally, about 3 minutes. Stir in 4 cups cooking liquid/stock and bring to a boil. Reduce heat to low and cover and simmer until rice is cooked through, about 20 minutes. While rice cooks, remove skin from chicken and chop or pick meat into pieces. When rice is finished, stir in chicken pieces and parsley and season with salt and pepper. Serve and enjoy!

Sugar Free Apple Pie

Sugar Free Apple Pie 1 cup Splenda sugar substitute 1 tablespoon flour 1 tablespoon ground cinnamon 5 granny smith apples, peeled and sliced 1 golden delicious apple, peeled and sliced 1 tablespoon butter, cut up 1 (15 ounce) packages of refrigerated pie crusts Prepare pie crusts according to package directions, fit 1 pie crust into 9 inch pie plate. Stir together Splenda, flour, cinnamon mixture. Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter. Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking. Bake at 350 degrees for 50-55 minutes. Makes 8 servings. Great with Sugar Free ice cream or Lite Frozen whipped topping on it.

Chocolate Twinkie Cake

Chocolate Twinkie Cake 1 box cake mix 1 can frosting filling: 5 tablespoons flour 1 cup milk 1/4 tsp salt 1 teaspoon vanilla 1 cup granulated sugar 1/2 cup shortening 1/2 cup margarine 1/2 tsp salt bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out! cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it's all about what you want In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step. In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt. When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling. this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9x13 cake. spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on. carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides. another note - the cake doesn't need to be refrigerated. it keeps fine for the normal lifespan of a cake

Chicken and Broccoli Stir-fry

Chicken and Broccoli Stir-fry 1 pound boneless skinless chicken breast, cut into 1-inch pieces 2 garlic cloves, finely chopped 2 teaspoons finely chopped ginger 1 cup chicken broth 3 tablespoons soy sauce 2 teaspoons sugar 2 cups broccoli 2 teaspoons cornstarch Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok) Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Simple Lasagna

Simple Lasagna 12 lasagna noodles 1 lb. ground beef 1/2 red bell pepper, diced 1 small onion, chopped 1 C. thinly sliced mushrooms (optional) 1 T. minced garlic 1 tsp. dried basil 1/2 tsp. oregano pinch of salt, pepper and sugar 1 jar (meatless) spaghetti sauce 1 15oz. container Ricotta cheese 1 egg 1/2 C. grated parmesan cheese 8 oz. shredded mozzarella cheese (more if you prefer) Bring a large pot of salted water to a boil, cook the pasta according to pkg. directions. Meanwhile, brown the ground beef in a large skillet, when meat is browned drain the grease and add in the onions, peppers, garlic and mushrooms. Cook until veggies are tender, about 6-7 minutes. Add in the basil, oregano, salt, pepper and sugar. Stir well and add the spaghetti sauce and 1/4 C. of the parmesan cheese. Remove from heat and set aside. In a bowl combine the ricotta cheese, egg and remaining parmesan cheese. I like to add some of the mozzarella to this as well. Drain the pasta and rinse to cool. In a large baking dish, lightly sprayed with cooking spray, place 3 noodles on the bottom. Top each with a little of the ricotta mixture, then some of the meat and a little cheese. Do the same for 2 more layers ending with noodles on top (leave about 1/4 C. of the meat sauce to spread on top). Once you have the final layer done, spread the remaining sauce over the top and cover with cheese and a sprinkling of basil all over. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and continue to bake until top is golden and bubbly (about 15 more minutes). Let sit 10 minutes before slicing.

Pumpkin Pound Cake

Pumpkin Pound Cake 1 1/2 c. All Purpose Flour 1/2 tsp. Ground Cinnamon 1/2 tsp. Salt 1/2 tsp. Baking Soda 1/2 tsp. Baking Powder 1/4 tsp. Ground Cloves 1/4 tsp. Ground Nutmeg 3/4 c. White Sugar 3/4 c. Brown sugar 1/2 c. Vanilla Yogurt(can sub sour cream) 3 Egg Whites 1 c. Canned or fresh Pumpkin Puree Preheat oven to 350º. Grease a bundt pan, set aside. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside. In a large mixing bowl, combine the sugars, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean. Let cool on a wire rack. Makes 8 serving. Add a powdered sugar glaze or cream cheese frosting (optional) Great gift cakes when you make into small loaves!

CORN DOG MUFFINS

CORN DOG MUFFINS 2 (8.5 ounce) packages cornbread mix (like Jiffy) 2 tablespoons brown sugar 2 eggs 1 1/2 cups milk 1 cup grated Cheddar cheese 9 hot dogs, cut in half (or cooked smoked sausages) Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

HAM & CHEESE SLIDERS

HAM & CHEESE SLIDERS 2 tablespoons dried minced onion 1 tablespoon prepared mustard 2 tablespoons poppy seeds 1/2 cup margarine, melted 24 dinner rolls 1/2 pound chopped ham 1/2 pound thinly sliced Swiss cheese Preheat oven to 325 degrees F (165 degrees C). In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine. Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches. Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.

BAKED PORK CHOPS

BAKED PORK CHOPS 6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 egg, beaten 1/4 cup all-purpose flour 2 cups Italian-style seasoned bread crumbs 4 tablespoons olive oil 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/3 cup white wine (or chicken broth) Preheat oven to 350 degrees F (175 degrees C). Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

TURKEY CHILI

TURKEY CHILI 1 1/2 teaspoons olive oil 1 pound ground turkey 1 onion, chopped 2 cups water 1 (28 ounce) can canned crushed tomatoes 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed 1 tablespoon garlic, minced 2 tablespoons chili powder 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

CHICKEN RICE CASSEROLE

CHICKEN RICE CASSEROLE 2-3 cups cooked, chopped chicken 1 cup rice, uncooked 1 red bell pepper, chopped handful of chopped fresh parsley 1 cup Italian blend shredded cheese 2 cans (15 oz) chicken broth 1 can cream of chicken soup 1/2-1 tsp. oregano 1/2-1 tsp. basil 1 garlic clove, minced or crushed black pepper to taste Put the chicken in the bottom of a 9×13 casserole dish. Sprinkle the rice, red pepper and parsley over the top. Spread the cheese evenly over the top. In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic and pepper. Pour evenly over the top of the other ingredients. Bake at 350 degrees for 1 hour – 1 hour and 15 minutes. Let it stand for a few minutes before serving.

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler 3/4 cup uncooked old fashioned oats 2/3 cup brown sugar 3/4 cup granulated sugar 1/2 cup biscuit baking mix (like bisquick) 3/4 tsp ground cinnamon 5 fresh peaches, peeled and sliced Grease inside of 3=4 quart crock pot. (Grease well so it doesn't stick and burn) In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker. Cover and cook on low for 4 hours. Serve warm and top with vanilla ice cream!

Crispy Cheddar Chicken

Crispy Cheddar Chicken Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1 14 ounce can cream of chicken soup 2 T sour cream 2 T butter Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Bacon Wrapped Stuffed Chicken Breast

Bacon Wrapped Stuffed Chicken Breast 1 boneless skinless chicken breast 2 tablespoons cream cheese 1 tablespoon green onion, Chopped 2 pieces bacon, Partially Cooked Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.

Ravioli Lasagna Bake

Ravioli Lasagna Bake 1 lb. lean ground beef 1 onion, finely chopped 1 carrot, finely chopped 3 cloves garlic, minced 1 jar (24 oz.) spaghetti sauce 1/2 cup red wine or water * 1 large package of spinach cheese ravioli, uncooked 1 tub (8 oz.) philadelphia italian herb cooking creme 1/2 cup milk 1-1/2 cups Italian or Mozzarella Cheese shredded 2 Tbsp. Grated Parmesan Cheese coconut cooking spray or whatever you use... *Note* alcohol will cook out of the wine and add a nice flavor, use a red wine that you'd serve with the meal. HEAT oven to 350ºF. For the ease of chopping I threw my onion, carrot and garlic into the food processor and chopped everything together. This makes it small and undetectable for picky eaters. Brown meat with processed vegetables in large skillet sprayed with cooking spray on medium-high heat. Once mixture is browned add wine/water and simmer for approximately 5 min stir to coat mixture if using wine then add spaghetti sauce and simmer another 5 min., stirring occasionally. Spread half the meat sauce onto bottom of 9x13 baking dish sprayed with cooking spray; cover with half the ravioli. Whisk cooking cream and milk until blended; spread over ravioli. Top with layers of 3/4 cup shredded cheese, and remaining ravioli, meat sauce and cheeses; cover. BAKE 50 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve. *Note* Spray foil with cooking spray so cheese doesn't stick

Crab and Shrimp Casserole

Crab and Shrimp Casserole 1 lb lump crab meat 1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen) 1 package Pepperidge Farm Herb Stuffing 1 1/2 cups mayonnaise-NOT Miracle Whip 1 large onion, chopped 1 cup celery, finely chopped 1 bell pepper, chopped 1 jar (4oz) pimento, sliced 1 Tbs Worcestershire sauce Dash of cayenne Optional additions: Chopped green onion, chopped red pepper and lemon pepper Preheat oven to 220. Mix all ingredients together. Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.

Fall Harvest Chex Mix

Fall Harvest Chex Mix 4 Cups Rice Chex 2 Cups Wheat Chex 2 Cups Pretzel Sticks 3 Cups Bugles 2 Cups Brach’s Autumn Mix 2 Cups peanuts 2 Cups Craisins 2-3 squares chocolate candy coating orange sprinkles In a large mixing bowl, dump all ingredients (except the chocolate and sprinkles) and stir to mix. Spread mixture onto a large baking sheet (best to do this in two batches, with about half the mix at a time. Melt the chocolate candy bark/coating in the microwave according to package instructions. Using a fork or spatula, drizzle the chocolate over the mix and let the kids follow immediately with orange sprinkles over the chocolate. Let the chocolate harden, then return to a large bowl and serve!

Strawberry Watermelon Infused Water

Strawberry Watermelon Infused Water 1/2 pint Strawberries 2 slices Watermelon cubed 1 Lime sliced Cut strawberries in half. Cube 2 thick slices of watermelon. Slice up one lime. Add all fruit to a large pitcher of water. Add ice. Serve.

Boo Bark

Boo Bark 3 cups Milk Chocolate Chips Toppers of choice: Candy corn Candy Pumpkins Mini OREO chocolate candy bars M&M's Sprinkles Candy eyes Melt your chocolate in a double broiler, or in the microwave. If melting in the microwave, melt in 20-30 second intervals, stirring thoroughly between each go. Shouldn't take more than a couple minutes total. Line a baking sheet with parchment paper Pour melted chocolate over parchment paper, and spread with a spatula. Add in your toppers of choice. Refrigerate for at least an hour. Break into pieces and enjoy!

Almond Butter Cookies

Almond Butter Cookies 2 cups sugar divided 3/4 cup unsalted butter softened 1 large egg 1 tsp almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup water Preheat oven to 375°F and line a baking sheet with parchment paper. Combine 1 cup of the sugar and the butter in a large bowl or stand mixer fitted with a paddle attachment. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract and beat until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Place remaining 1 cup sugar in another bowl and water into a separate small bowl. Shape dough into 1-inch balls and dip the top of each ball into the water and then into sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-14 minutes or until edges are lightly browned.

Buttered Rum Snickerdoodles

Buttered Rum Snickerdoodles 1 cup unsalted butter room temperature 1 1/2 cups granulated sugar 2 large eggs room temperature 1/2 tsp. pure vanilla extract 1 - 2 tsp. rum extract depending on how much rum flavor you like 1 tsp. butter flavored extract 2 3/4 cups all purpose flour 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. kosher salt 2 TBS granulated sugar 1 tsp. ground cinnamon Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In large bowl, with electric mixer, cream butter and 1 1/2 cups granulated sugar until light and fluffy. Add in eggs, one at a time, beating between each addition. Add in all the flavorings and combine well. In separate med bowl, whisk together flour, cream of tartar, baking soda and salt. Add flour mixture to butter mixture and mix until dough comes together. In small bowl, combine the 2 TBS of granulated sugar with 1 tsp. ground cinnamon With cookie scoop, portion out dough and roll into balls. Roll balls in cinnamon sugar mixture and place on cookie sheet, spacing about 2" apart. Bake in preheated oven for 8 - 10 minutes, or until set. (I baked them for exactly 8 min) Remove from oven and allow to cool for 1 - 2 min on cookie sheets, then remove to wire rack to cool completely. Store in airtight container once completely cooled.

Strawberry Cheesecake Fluff

Strawberry Cheesecake Fluff 8 oz tub whipped topping or 3 cups homemade cool whip 2 1/2 cups vanilla yogurt 1 oz cheesecake instant pudding mix packet 3 cups fresh strawberries quartered Fold the whipped topping into the vanilla yogurt. Sprinkle the pudding mix on top and mix well. Place in the refrigerator for 15 minutes and then mix again, letting the pudding mix dissolve. Just before serving, stir in the strawberries.

The BEST Gingerbread Icing

The BEST Gingerbread Icing This is the BEST Gingerbread Icing! It helps to stick everything together and holds it just like glue! You'll make the prettiest gingerbread houses with this glue in your hand! 2 egg whites 1 tsp Almond extract optional 5 cups of confectioners' sugar have more to thicken if needed whisk the egg whites in a stand mixer until frothy add in almond extract if using slowly pour in confectioners' sugar on low speed, making sure to scrape down the sides of the bowl periodically once all the sugar has been combined increase the speed of the mixer to high and whisk for 7 to 10 minutes stiff peaks should form and when you run a knife through you should see the path of the knife hold fill a piping bag and use immediately if storing put into an airtight container and lay plastic wrap on the top of the icing to keep air off of it. This will prevent a crust from forming.

Homemade Corn Dog Bites

Homemade Corn Dog Bites 1 cup yellow cornmeal 1 cup all-purpose flour 1/2 tsp salt 1/2 tsp pepper 1/4 cup granulated sugar 4 tsp baking powder 1 egg 1 cup milk 1 qt vegetable oil for frying 2 pkg. Hot Dogs 1/3 cup corn starch in a medium mixing bowl combine cornmeal, flour, salt, pepper, sugar, and baking powder in a large bowl combine egg and milk dump the flour mixture into the milk mixture stir until combined but don't over mix and set aside for 10 minutes heat vegetable oil in a pan with high sides cut the hot dogs into 1 inch pieces pour corn starch into zip top bag and add the hot dog pieces and shake to coat line a baking sheet with paper towels shake off excess corn starch on 10 hot dog pieces and place into the batter, stir to cover once oil is heated to 375 degrees F add first 10 pieces into the pan and cook until golden brown remove and place on paper towel lined baking sheet to drain repeat with remaining hot dog pieces.

Chicken Jalapeno Popper Stuffed Shells

Chicken Jalapeno Popper Stuffed Shells Jalapeno Cream Sauce 3 tablespoons unsalted butter 1 jalapeno seeded and diced 1 clove garlic minced 3 tablespoons all-purpose flour 2 cups half-and-half Shells: 7 strips thick-cut bacon 12 ounce package jumbo shells pasta 16 ounces Neufchatel cream cheese softened 2 cups sharp cheddar cheese divided 1 whole rotisserie chicken skin removed & shredded (about 3 cups) Toppings: 1 jalapeno cut into rings (seeds removed, optional) Crumbled bacon Preheat your oven to 350 degrees F. Jalapeno Cream Sauce: Place a medium-sized pot over medium heat. Add butter and cook until just melted. Add the jalapeno and garlic to the butter. Cook for 1 minute stirring constantly until fragrant. Add flour and whisk to combine. Cook for 1 minute. Slowly pour the half-and-half into the pot whisking constantly to help prevent lumps. Cook for 8 to 10 minutes or until the sauce has thickened, whisking occasionally. Remove from the heat and set aside. Shells: Place the bacon strips in a large skillet and cook over medium-high heat, turning as needed, until crispy, about 8 minutes. Remove to a paper towel lined plate to drain. Once cool enough to handle chop the bacon into small pieces. While the bacon & sauce cooks, place the jumbo shells in a pot of boiling water and cook according to package directions until al dente. Drain the pasta and set aside. To a large mixing bowl, add the Neufchatel cream cheese and 1 1/2 cups of the cheddar cheese. Use a wooden spoon or sturdy rubber spatula to stir until combined. Add the shredded chicken and 2/3 of the bacon to the cheeses. Stir to combine. Add 1/3 of the jalapeno cream sauce (it's fine that the sauce is still warm) and stir until combined. The sauce will help loosen the cream cheese mixture. Assembly: Pour 1/3 of the jalapeno cream sauce into a 9-inch x 13-inch baking dish. Spread into an even layer. Use a spoon to stuff the jumbo pasta shells with the chicken jalapeno popper filling. Don't be afraid to add a generous amount of filling. Arrange the stuffed shells in the prepared baking dish until filled. Spoon the remaining sauce over the shells. Sprinkle the rest of the cheddar cheese over the shells. Bake for 20 minutes, or until the cheddar cheese is melted and the filling is warmed through. Carefully remove the baking dish from the oven. Immediately top the pasta with the jalapeno rings and reserved bacon. Serve immediately.

Ramen Noodle Stir Fry

Ramen Noodle Stir Fry 2 packets instant ramen of choice including the sachets of soup broth seasoning 1 tbsp oil 1 garlic clove finely chopped 1/2 onion sliced 5 oz chicken any, chopped into small bite size pieces 1 small carrot peeled and sliced on the diagonal 2 scallions cut into 2" pieces, white part separated from green part 2 cups green cabbage chopped into 1" pieces Sauce: 2 tsp cornstarch 1 tbsp water Place cornstarch and water in a small bowl and mix. Add both sachets of soup broth seasoning from the instant ramen packets. Mix. Cook noodles per packet directions. Heat oil in a large skillet over high heat. Add garlic and onion, cook for 1 minute. Add chicken and cook for 1 minute until it turns white. Add carrot, cabbage and the white part of the scallions. Cook for 1 1/2 minutes. Add noodles and Sauce. Cook, tossing the noodles until the sauce reduces and thickens. Toss through green part of scallions, serve immediately.

Cheesy Crock Pot Chicken and Rice

Cheesy Crock Pot Chicken and Rice 5 chicken breasts thin sliced 1 teaspoon garlic salt 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon paprika 1 medium onion chopped 1 tablespoons garlic minced 2-1/2 cups white rice cooked 2 cups chicken stock 10.5 ounces cream of mushroom soup 10.5 ounces cream of chicken soup 8 ounce container sliced mushrooms 2 cups cheese cut into 1-inch cubes (you can also use shredded cheese) parsley to garnish Cook white rice and set aside. Spray a 6qt crock pot lightly with non stick cooking spray. Add chicken breast and season with garlic salt, pepper, onion powder, and paprika. Add diced onion and minced garlic on top of chicken and pour in chicken stock, cream of mushroom soup, and cream of chicken soup. Cover and cook on LOW 5-6 hours, or HIGH 3-4 hours. 30 minutes before done, add in sliced mushrooms and finish cooking. Once done add in cooked rice and cheese. Cover and let sit 5 minutes for cheese to melt, stir and garnish with parsley. Serve warm.

Nana's Potatoes

Nana's Potatoes One 23-ounce bag frozen Ore-Ida diced hash brown potatoes One 10.5-ounce can cream of chicken soup 1/2 cup unsalted butter 1 stick One 8-ounce container sour cream 2 cups shredded cheddar cheese 1/4 cup sliced green onions plus more for garnish One 6-ounce container cheddar french fried onions Preheat oven to 350 degrees. In a large bowl, add the stick of butter, sour cream, and cream of chicken soup. Microwave and melt completely, about 1 -2 minutes. Stir to combine. Add hash browns, cheddar cheese, and green onions to the sour cream mixture. Mix well to coat all of the hash browns. Transfer to a 9x13 pan and spread into an even layer. Bake, uncovered, for 55-60 minutes Top the potatoes with a container of cheddar french fried onions. Bake for an additional 5-10 minutes (start checking at 5 mins) Remove from the oven and sprinkle with more green onion. Serve warm.

Crab, Pea, & Bacon Salad

Crab, Pea, & Bacon Salad 8 oz imitation crab 10 oz frozen peas thawed 1/2 cup crumbled bacon or 6-8 bacon strips, cooked and crumbled 1/2 cup reduced fat mayonnaise 1/4 tsp onion powder I used a little more In a bowl, combine crab, peas, and bacon and mix well In a different bowl, combine mayonnaise and garlic powder and mix well Mix the mayonnaise and crab mixture together Cover and chill in the refrigerator until ready to serve

Yellow Squash Casserole

Yellow Squash Casserole 4 cups yellow squash about 2 squash 1 tbsp olive oil 1 yellow onion diced 2 cloves of garlic chopped 1/4 c water 1 sleeve of Ritz crackers 1 cup cheddar cheese heaping cup 2 eggs beaten 3/4 cup milk 1/4 c butter melted 1 tsp salt 1/2 tsp pepper 2 tbsp butter Preheat oven to 400 degrees. Heat olive oil over med heat in a large skillet. Saute onions and garlic for 2-3 min. Add the squash on top and then the add the water to the pan. Cover and allow to steam for about 5 min, until squash is tender. In a medium bowl, crush crackers with your hands. Add in cheese and toss. Set half of the cracker/cheese mixture aside. Stir in the milk, beaten eggs, and melted butter. Add in the squash mixture and season with salt and pepper. Pour into a greased 9-inch x 13-inch baking dish. Top with the remaining cracker mixture and dab with 2 tbsp butter. Bake for 25 min until cracker topping is slightly browned.

Honey Roasted Carrots

Honey Roasted Carrots 8 carrots peel and the tips cut off 2 tbsp olive oil 1 tsp salt 1 tsp garlic powder 1/2 tsp pepper 1/4 cup honey preheat the oven to 350 degrees place carrots on a baking sheet and toss with olive oil, making sure that they are completely coated sprinkle with salt, pepper and garlic powder and then rub the seasoning all over carrots place in oven and roast for 30 min turn each carrot and drizzle honey over the tops place back in the oven for an additional 15 minutes remove and serve hot

Mother-in-Law Candied Yams

Mother-in-Law Candied Yams 3 large yams 1 cup butter 2 cups brown sugar firmly packed scrub the yams clean and cut into 2 inch thick slices (do not peel) place in a large stock pot and cover with cold water place over medium high heat and bring to a boil allow to simmer until fork tender, about 15 ;minutes carefully drain water and allow yams to cool to the touch once they can be handled remove the peel place into a 13 x 9 baking dish in an even layer melt butter in a medium sized saucepan over medium high heat stir in the brown sugar until combined allow to boil for 5 minutes pour over top of the yams if making ahead of time cover with foil and allow to cool to room temperature before placing in the refrigerator when ready to serve preheat oven to 350 degrees uncover yams and place in the oven for 30 minutes or until warmed through and slightly bubbling around the edges be very careful when serving and enjoy!

Baked Garlic Mashed Potatoes

Baked Garlic Mashed Potatoes 4 lbs. russet potatoes peeled and chopped to 1" pieces 12 oz. evaporated milk 4 garlic cloves minced 1/2 cup butter 1/4 tsp nutmeg salt and pepper to taste 1/2 cup panko bread crumbs 1/2 Parmesan cheese shredded place chopped potato into a large pot and cover with cold water place on medium heat and bring to a boil, allow to cook until fork tender, about 15-20 minutes drain off water and place potatoes into the bowl of a stand mixer with the whisk attachment turn the mixer on and whip potatoes until all lumps are beat out while potatoes beat, heat evaporated milk, garlic and butter over medium heat, stirring often once potatoes are whipped smooth, turn down mixer to low and slowly add the warm evaporated milk mixture, including garlic the potatoes will seem too wet but they need to be moist so they don't dry out while baking add the salt and pepper to taste and the nutmeg grease a baking dish and pour in the potatoes in an even layer spread out the bread crumbs in an even layer over top of the potatoes and then top with the Parmesan cheese cover with foil if making ahead of time allow the potatoes to come to room temperature before placing in the refrigerator when ready to bake preheat oven to 350 degrees F bake for 20 minutes or until potatoes are warmed through remove the foil and allow to cook for another 5 to 10 minutes or until bread crumbs are browned remove and enjoy!

Honey Jalapeno Cornbread Biscuits

Honey Jalapeno Cornbread Biscuits 1/4 cup honey 1/2 cup sour cream 1/2 cup buttermilk* 1 large egg 1 cup fine cornmeal 1 tablespoon sugar 1-2 jalapenos chopped, seeds separated 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 cups all-purpose flour 12 tablespoons 1 1/2 sticks cold unsalted butter, cut into cubes Preheat your oven to 350 degrees F. In a large bowl, whisk together honey, sour cream, buttermilk, egg, cornmeal, sugar and jalapenos. Add a few jalapeno seeds for more heat. Add baking powder, baking soda, salt and flour to your food processor and pulse 3-4 times to combine.** Scatter the butter over the flour mixture and pulse until the mixture resembles coarse crumbles, about 8-12 pulses then pour into honey/cornmeal mixture. Stir until just combined, don't overmix! (better to undermix than overmix) Chill dough for 20 minutes (may chill up to 2 hours). Drop dough by 1/4 cup balls onto a baking sheet lined with parchment paper or a nonstick mat. (Chill dough that is not currently being baked.) Bake for 9-11 minutes, or until biscuits are lightly golden. Immediately remove biscuits to a cooling rack. Serve with softened butter.