JALAPENO POPPER CHEESE BALL

JALAPENO POPPER CHEESE BALL 2 boxes (8 ounces) cream cheese slightly softened 2 tablespoons sour cream ¾ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon fresh ground black pepper 2 cups shredded sharp cheddar cheese (reserve ½ cup) 10 slices crispy cooked bacon chopped (reserve half) 2 jalapenos minced (reserve half) ½ cup chopped green onions (reserve half) Using a stand or hand mixer on medium speed beat your cream cheese, sour cream, garlic powder, onion powder and black pepper until smooth and creamy. Turn to low and mix in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions. Combine your reserved cheddar, bacon, jalapenos and green onions in a small zipper storage bag and store in the refrigerator. Lay out a large piece of plastic wrap on a counter top. Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the cheese into a ball. Refrigerate the cheese ball overnight. Remove the cheese ball about 20 minutes prior to serving. Spread your reserved cheddar, bacon, jalapenos and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved toppings.

Pork chop chili

Pork chop chili 6 slices bacon 6 boneless pork chops, about ½ inch 1 medium red onion, finely chopped 1 large green bell pepper, seeded and finely chopped Two 10-ounce cans diced tomatoes with green chiles, ¼ cup good quality chili powder 1 tablespoon ground cumin 1 teaspoon salt 4 cups vegetable broth One 16-ounce can dark red kidney beans, drained and rinsed ½ cup water mixed with 2 tablespoons flour Shredded cheese, oyster crackers and sour cream for garnish, optional Preheat a Dutch oven over medium heat. Add the bacon and cook until crisp. Season the pork chops liberally with salt and pepper. When the bacon is done remove it to a plate lined with paper towel to drain. Place three of the chops in the Dutch oven. Cook for 3 to 4 minutes until golden brown. Flip and cook another 3 to 4 minutes until golden brown. There’s no need to get them fully cooked at this point, just browned. Remove to a plate and repeat with the remaining chops. When all the chops are out of the pan, add the onion and bell pepper. Mix well. Cook for about 5 minutes, stirring often until the onions are soft. Add the tomatoes, chili powder, cumin, and salt. Mix well and bring to a simmer. Add the stock and mix well. Return to a simmer. Meanwhile cut the pork chops into ½-inch cubes and add them to the pot. Chop the reserved bacon into small bits. Add the beans and the bacon to the pot. Mix well and return to a simmer. Cover and reduce heat to maintain a low simmer. Cook for one hour, stirring occasionally until the meat is tender. Add the water and flour mixture and mix well. Cook 15 minutes to thicken. Makes about 10 servings

Chicken Cacciatore

Chicken Cacciatore 2 tablespoons olive oil 8 pieces chicken thighs, legs, or breasts 1 teaspoon kosher salt divided 1 teaspoon freshly ground black pepper divided ½ medium onion chopped 3 celery stalks sliced 2 garlic cloves minced 2 tablespoons fresh chopped Italian parsley or 1 tablespoon dried parsley 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves pinch crushed red pepper flakes 8 ounces mushrooms sliced 1 large green bell pepper sliced into thin strips 1/2 cup chicken stock 1 (28-ounce) can crushed tomatoes Add 1 tablespoon of the olive oil to a large skillet set over medium-high heat. Season both sides of the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken to the skillet and brown it, cooking in batches, for 5 minutes on each side. Transfer the cooked chicken to a plate and set aside. Reduce the heat to medium and add the remaining olive oil to the skillet. Stir in the onion, celery, and garlic and cook until the vegetables have softened, about 3 minutes. Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Stir in the chicken stock and crushed tomatoes and cook until the stock has reduced by about half. Reduce the heat to low, return the chicken to the sauce, add the remaining salt and pepper, cover and cook for 30 minutes. Serve warm over rice, pasta or with mashed potatoes.

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie 1 graham cracker crust 2 large eggs lightly beaten 1 cup granulated sugar ½ cup all-purpose flour 1 teaspoon vanilla extract 1/2 cup butter melted 1 cup chocolate chips 1 cup pecans 1 pinch salt Preheat oven to 325º F. Mix together eggs, sugar, flour and vanilla until just well-combined. Stir in melted butter followed by chocolate chips and pecans. Pour mixture into graham cracker crust and place into oven. Bake 35-40 minutes, until pie has lightly browned and set in the center. Remove from the oven and allow to cool completely before serving.

Lemon Sugar Cookies

Lemon Sugar Cookies 1 c. butter softened 1 c. canola oil 1 c. sugar 2 eggs 1 tsp vanilla 1 3.4 oz pkg instant lemon pudding 4 c. all-purpose flour 1 tsp cream of tartar 1 tsp baking soda Sugar for rolling Preheat oven to 350 degrees. In a large bowl cream together butter, oil and sugars. Beat in eggs, vanilla and dry pudding mix. In a separate bowl combine flour, cream of tartar and baking soda. Mix into wet mixture until combined. Make into balls the size of a tablespoon and roll in sugar. Place on ungreased cookie sheet two inches apart. Bake for 10-12 minutes or until edges are just starting to turn golden brown and the tops are starting to crack. Remove to wire rack to cool

Peppermint Macaroons

Peppermint Macaroons 14 oz. bag sweetened shredded coconut 1/2 cup granulated sugar 1 tsp. vanilla extract 1/2-1 tsp. peppermint extract to taste 4 large egg whites 1/2 cup melted white or dark chocolate for dipping Preheat your oven to 325 degrees F. Chop your coconut in a food processor by pulsing it several times. Add the granulated sugar, vanilla extract, and peppermint extract. Pulse until sugar is incorporated. Add the egg whites and pulse until the mixture comes together. Use a spatula to scrape down the sides of the food processor as necessary. Mixture will be very sticky. Using a large cookie scoop, firmly pack the coconut mixture and place on a parchment or silicone-lined cookie sheet. Bake for 18-21 minutes until bottoms and tops begin to brown slightly. Remove from the oven and let rest on the cookie sheets for about 15 minutes, until cookies become more firm. Then transfer to a wire rack to finish cooling completely. Once cookies are cooled, dip the bottoms in melted chocolate and place on parchment paper to let the chocolate harden up. To drizzle chocolate over the top, cut a small hole in the corner of a plastic sandwich bag. Put melted chocolate in the bag and gently squeeze it out of the hole.

S'mores Cookies

S'mores Cookies 2 cups butter, softened (four cubes) 1 1/2 cups granulated sugar 2 cups brown sugar 3 eggs 1 tablepsoon pure vanilla extract 1 teaspoon baking soda 1/2 teaspoon salt 6 cups flour 12 ounces chocolate chips 9 graham crackers, coarsely chopped 10 ounces marshmallows, frozen (1 small bag) Preheat your oven to 350 degrees F. Cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Add the eggs, one at a time and blend. Add the vanilla extract and blend. Add 1 cup of the flour along with the baking soda and salt and blend. Add the remaining 5 cups of flour and blend slowly until all the flour is incorporated. Add the chocolate chips and blend slowly until evenly distributed throughout the dough. Add the graham crackers and fold in gently. Prepare cookie sheets by covering with silicone baking mats. Use a large or medium-sized cookie scoop to scoop out the dough. Place three frozen marshmallows inside each scoop. Make sure the marshmallows are completely encased in the dough. Place on cookie sheets far apart from one another. Bake at 350 degrees F. for 10-12 minutes, until the edges just start to brown. Allow to remain on the cookie sheet for five minutes before transferring to a wire rack to cool completely.

Twix Cookies

Twix Cookies 2 c. + 2 Tbsp flour ½ tsp baking soda 12 Tbsp butter, melted & cooled until warm 1 c. brown sugar, packed ½ c. white sugar 1 egg + 1 egg yolk 2 tsp vanilla 2 c. chopped Twix bars Preheat oven to 325 degrees. Chop Twix bars up. In a medium bowl whisk together flour and baking soda. In another bowl mix butter and sugar until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients to sugar mixture and beat on low until just combined. Gently stir in Twix. Drop dough onto greased cookie sheets. Bake for 15-18 minutes. Rotate pan halfway through. Cool almost completely.

Easiest Caramel Sauce

Easiest Caramel Sauce 1 cup granulated sugar 1/4 cup water 6 tablespoons salted butter cut into pieces 1/2 cup heavy cream at room temperature 1 teaspoon coarse sea salt Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point. Carefully add your butter and whisk until all the butter has melted. Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool. Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator. Notes Makes 1 1/4 cups. To prevent crystallization in your caramel sauce, make sure that your pot and spoon (silicone or wood!) are extremely clean as any debris can cause crystallization. Also, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization, if you choose.

Classic Cranberry Sauce

Classic Cranberry Sauce 1 (12-ounce) package fresh cranberries, washed 1 cup water 1/2 cup orange juice 1/2 cup sugar orange zest optional Bring orange juice, sugar and water to a boil in a medium saucepan set over medium heat. Add cranberries and cook over low-medium heat until they begin to pop and thickened to desired consistency, about 8-10 minutes. Remove from heat, add orange zest and stir until just combined. Top with additional orange zest for serving, if desired. Notes Make Ahead Instructions: To make ahead, simply follow the recipe instructions and set aside to cool completely. Then, you can either store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to a month. If frozen, you can thaw in the refrigerator overnight and then serve cold or reheat and serve if you prefer your cranberry sauce warmed.

Warm Cranberry Pomegranate Cider

Warm Cranberry Pomegranate Cider 1 gallon homemade apple cider or store bought 3 cinnamon sticks 1 cup cranberry juice 1 cup pomegranate juice 1 cup orange juice dark brown sugar to taste, optional Optional Garnishes: rosemary sprigs sugared cranberries on picks Stovetop Method: Add cider, cinnamon sticks, and juices to a Dutch oven set over low heat. Simmer for 30 minutes, remove cinnamon sticks and add sugar to taste. Serve warm with optional garnish. Slow Cooker Method: Add cider, cinnamon sticks, and juices to a slow cooker set at low heat for at least an hour, remove cinnamon sticks and add sugar to taste. Serve warm with optional garnish. Coffee Urn Method: Add cider, cinnamon sticks, and juices to an urn until warmed throughout. Add sugar to taste and remove cinnamon sticks before dispensing. Serve warm with optional garnish. Notes Recipe makes 1 gallon.

Bacon Ranch Cheese Ball

Bacon Ranch Cheese Ball 1 (8-ounce) package cream cheese softened 1 (8-ounce) package cheddar cheese shredded 1 1/2 teaspoons Stone House Seasoning 1 teaspoon Ranch Seasoning 3 medium green onions sliced 3-5 slices cooked bacon crumbled 1 1/2 cups chopped pecans Mix together the softened cream cheese and cheddar cheese until well combined. Stir in the Stone House and Ranch seasonings until well combined. Add green onions and cooked bacon and stir until well combined. Turn the mixture out onto a piece of plastic wrap. Using the plastic wrap, form the cheese ball mixture into a ball and then wrap tightly with the plastic wrap. Place into the refrigerator and chill for 30 minutes. Once chilled, remove the cheese ball from the refrigerator and roll in the chopped pecans, making sure to press the chopped pecans into the cheese ball to secure. Place onto a serving platter with your favorite crackers and a knife for serving. Notes Make-Ahead: Prepare Bacon Ranch Cheese Ball, wrap tightly with plastic wrap, and store in the refrigerator for up to 3 days. Remove from the refrigerator about 10 minutes before serving to allow to come to room temperature.

Cranberry Orange Muffins

Cranberry Orange Muffins 2 cups all-purpose flour + 2 teaspoons for coating fresh cranberries, if used 1½ teaspoons baking powder ½ teaspoon salt 2 cups fresh cranberries or 1 cup dried cranberries ½ cup 1 stick unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract zest of 1 orange ½ cup milk Orange Glaze: 2 tablespoons orange juice 1 cup confectioner’s sugar Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating. Sift together flour, baking powder, and salt in a medium bowl. Set aside. Toss together fresh cranberries and 2 teaspoons of flour to coat cranberries in a separate bowl. Set aside. If using dried cranberries, simply skip this step. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries (fresh or dried) and scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes. Prepare orange glaze topping for muffins while the muffins are baking by stirring together until well-combined. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and drizzle with orange glaze. Place onto a plate to finish cooling or serve slightly warm.

Goof Balls

Goof Balls 1/4 lb soft butter 2 c. crunchy peanut butter 2 c. powdered sugar 3 c. Rice Krispies 12 oz semi sweet choc chips (or white almond bark) 1 tbsp Crisco Combine butter, peanut butter, powdered sugar and Rice Krispies. Chill 1 hr. Form mixture into balls the size of a walnut. Melt chocolate chips or almond bark with the Crisco in a double boiler (you can microwave this also). Dip balls into chocolate mixture. Set on waxed paper. Store in refrigerator.

Strawberry & Cream Butter Cookie

Strawberry & Cream Butter Cookie 1 package Strawberry Cake Mix 1 package cream cheese (8 oz), softened 1 egg 1 tsp vanilla extract 1/2 c. butter, softened 1/2 c. powdered sugar Preheat your oven to 350 degrees F. In a bowl beat the cream cheese and butter until smooth. Beat in the egg then the vanilla extract. Then add the cake mix and mix. Cover bowl and refrigerated 2 hours. Take one inch balls of batter and roll them in the powdered sugar. Place on an ungreased cookie sheet. Bake 12-14 minutes. The bottoms will be lightly golden brown when done.

Lemon Drop Cupcakes

Lemon Drop Cupcakes Cake Ingredients: 2 sticks butter at room temperature 2 cups white/granulated sugar 4 extra large eggs at room temperature 1/3 cup grated lemon zest (4-8 lemons, depending on size) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup freshly squeezed lemon juice 3/4 cup buttermilk, at room temperature 1 teaspoon vanilla extract Lemon Syrup Ingredients: 1/4 cup freshly squeezed lemon juice 1/4 cup white/granulated sugar Glaze Ingredients: 2 cups powdered/confectioners sugar 3 1/2 tablespoons freshly squeezed lemon juice Buttercream Ingredients: 2 sticks unsalted butter, softened 3 cups powdered/confectioners sugar 1/2 teaspoon salt 1 tablespoon plus 1 teaspoon milk 1 teaspoon pure vanilla extract 2 tablespoons fresh lemon juice Cake Directions: Preheat oven to 350 degrees and prepare 24 cupcake tins with liners. Cream the butter and sugar in bowl of stand mixer with the paddle attachment until light and fluffy, about 5 minutes. Add the eggs one at a time, and lemon zest. In another bowl, sift together flour, baking powder, baking soda and salt. In another bowl, combine lemon juice, buttermilk and vanilla. Add the flour mixture and the buttermilk mixture alternately to the batter, beginning and ending with the flour. Using an ice cream scoop, fill each cupcake liner 1/2 full and bake for 18-20 minutes or until a toothpick comes out clean. Do not over bake! Remove from oven and remove from cupcake pans as soon as possible. Let cool on a wire rack. While the cupcakes are cooling, prepare the lemon syrup. Syrup Directions: Combine sugar and lemon juice in a heavy-bottom pan over low heat until sugar dissolves, stirring frequently. After cakes have cooled for 10 minutes, spoon the syrup over the tops of the cupcakes, about a tablespoon of syrup per cake. Then allow cakes to cool completely before glazing and frosting. Glaze Directions: Combine sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Using the back of a large spoon, smooth some glaze over the top of each cupcake. Each cupcake will use about 3/4 teaspoon of glaze. Buttercream Directions: In the bowl of a stand mixer, cream the butter and salt for about 30 seconds. Add the powdered sugar, milk, vanilla and lemon juice and beat 5-6 minutes until frosting is fluffy. If desired, add some yellow (gel or icing) food coloring. Add to piping bag and frost as desired. This makes plenty of frosting so don't skimp on topping those cupcakes!! Sprinkle with yellow sugar pearls, sugar, or a lemon drop candy for decoration.

Lemon Blueberry Cheesecake Crescent Rolls

Lemon Blueberry Cheesecake Crescent Rolls 2 8 oz packages original crescent rolls 8 oz cream cheese softened 1/2 cup lemon curd homemade or store bought 1 cup fresh blueberries 1 cup powdered sugar 1 tablespoons milk or lemon juice Preheat oven to 375 degrees F. In the bowl of a stand mixer beat cream cheese until smooth. Add in the lemon curd and beat until combined. Gently fold in blueberries. Unroll crescent dough and separate into triangles. Place about 2 tablespoons of the filling (making sure to get some blueberries in each) on the wide end of each triangle. Starting with the wide end roll each triangle up and place about 1 inch apart on a baking sheet. Bake for 12-15 minutes or until golden. Let cool completely. To make the glaze: in a small bowl combine the powdered sugar and milk or lemon juice until smooth. Drizzle over cooled rolls.

Sugared Cranberries

Sugared Cranberries ¼ c. granulated sugar ¼ c. water 12 oz fresh cranberries firm and fresh 1 ½ c. granulated sugar or in-the-raw sugar or coarse sparkling sugar for coating In a medium size saucepan combine ¼ c. granulated sugar and ¼ c. water. Heat on medium, stirring continuously, until the sugar is dissolved and the mixture just starts to boil. Remove the saucepan from heat and add fresh cranberries. Stir mixture until cranberries are coated. Allow cranberries to sit in pan for 5 minutes, stirring occasionally. Remove cranberries from pan with a slotted spoon and place on a cooling rack making sure to separate them. Allow to dry for 5 minutes. Place remaining sugar in a small bowl. Gently toss a few cranberries in sugar at a time. Return sugar coated cranberries to a clean cooling rack to dry. Repeat until all cranberries have been dipped in sugar. Let cranberries dry at room temperature for at least 1 hour, then refrigerate until ready to use. Notes Best Sugar for Candied Cranberries For the simple syrup (the water and sugar mixture used to candy the cranberries), you will want to use granulated sugar. It dissolves quickly! For the sugar coating - this is where you can have fun! Depending on the kind of look you want your cranberries to have, you have a few choices. Granulated sugar gives the cranberries a smoother coating and it works really well. Or, try coating your cranberries in decorative sugar, which is coarser than granulated sugar and will give the cranberries a different sugar coating texture. Another option is sugar-in-the-raw, which is also a coarse sugar that is light brown in color. How to Add Different Flavors Add a few orange and/or lemon peels to the syrup while it's warming before you add the cranberries. Or, try adding a vanilla bean to make a vanilla simple syrup. Make a cinnamon-sugar syrup by adding a cinnamon stick. Add a few mint leaves to give it a minty twist! Storage Tips The most important thing when storing your sugared cranberries is keeping them dry. So, be sure they have dried thoroughly at room temperature for at least an hour before storing them. Once dry, you can transfer them to an airtight container. It's best to keep them chilled in the refrigerator where they will keep well for up to two to three days. If you are making them for gifts, I recommend making the day you plan to give them and let the recipient know to enjoy them within the recommended time frame. If the cranberries start to weep you can always roll them in a bit of sugar to freshen them up before you use them!

Cinnamon Bun Popcorn

Cinnamon Bun Popcorn 16 c. popped popcorn 2 c. brown sugar packed 1 c. butter 1/2 c. light corn syrup 1 tsp salt 1 tsp baking soda 1 Tbsp vanilla 1 tsp cinnamon Topping 1/2 tsp cinnamon 2 squares white Almond Bark Preheat oven to 250 degrees. In a saucepan bring butter, light corn syrup, sugar and salt to a boil. Boil for 5 minute stirring occasionally. Remove from heat and stir in soda, vanilla and cinnamon. Mix thoroughly. Place popcorn in a large bowl and pour caramel topping over the popcorn. Mix until combined. Spread out on two large jelly roll pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread out on wax paper after baking. Let cool. Melt almond bark according to package directions. Stir in cinnamon. Drizzle over popcorn. Store in air tight container.

Sugar Cookie Chex Mix

Sugar Cookie Chex Mix 6 c. Rice Chex cereal 1/4 c. butter 1/3 c. granulated sugar 1 1/2 tsp water 2 tsp vanilla 1/4 c. powdered sugar 1/4 c. white vanilla baking chips 1 to 2 teaspoons gluten-free colored edible glitter or sugar sprinkles In large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil. In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds or until melted. Add granulated sugar and water; microwave uncovered on High 30 seconds or until mixture is heated and can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated. Microwave uncovered on High 4 minutes, stirring every minute, until thoroughly glazed. Sprinkle with powdered sugar; mix well. Spread on cookie sheet. In small microwavable bowl, microwave white chocolate uncovered on High 30 to 60 seconds, or until it can be stirred smooth. Place in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze bag to drizzle white chocolate over snack mix; sprinkle with edible glitter. Cool until white chocolate is set, about 10 minutes. Notes For an easy and even way to apply the powdered sugar, pour sugar into large resealable freezer bag. After removing cooked snack mix from microwave, let stand in bowl 1 to 2 minutes to cool, then pour into bag and shake!

Taco Oyster Crackers Recipe

Taco Oyster Crackers Recipe 2 10 oz packages oyster crackers 3/4 c. canola oil 1 1.25 oz package taco seasoning 1/2 Tbsp garlic powder 1/2 Tbsp dried oregano 1/2 Tbsp chili powder Preheat oven to 350 degrees. Place crackers in a large bowl. In a separate bowl whisk together remaining ingredients. Pour over crackers. Mix until crackers are completely covered in seasoning mix. Spread crackers out in two large baking sheets with sides. Bake for 20 minutes, stirring at 10 minutes. Cool. Store in airtight container.

Chili Cheese Corn

Chili Cheese Corn 1 8 oz package cream cheese, cubed 2 Tbsp butter 4 c. frozen corn thawed 1 4 oz can chopped green chilies 1/4 c. milk 1/4 tsp garlic salt 1/8 tsp cayenne pepper Over medium heat, cook cream cheese and butter in large saucepan; stirring frequently for 4-5 minutes or until smooth. Stir in remaining ingredients.Cook for 5 minutes or until heated through.

Lemon Asparagus

Lemon Asparagus 1 lb fresh asparagus trimmed 2 Tbsp olive oil 2 tsp grated lemon peel 2 garlic cloves minced 1/4 tsp salt 1/4 tsp pepper 1/4 c. Parmesan cheese Preheat oven to 425 degrees. Place asparagus in 15x10 in pan lined a silplat liner or greased. Mix remaining ingredients except Parmesan cheese in a small mixing bowl. Drizzle over asparagus. Toss to coat. Roast 8-12 or until crisp tender. Remove from oven and sprinkle with Parmesan cheese.

Skillet Asparagus

Skillet Asparagus 1 bunch asparagus 1 Tbsp butter 1/2 tsp garlic salt Cut ends off of asparagus. Chop asparagus spears into 1 inch pieces. Put in skillet. Add butter and garlic salt to skillet. Bake over medium-low heat for about 8-10 minutes stirring frequently.

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi 8 ounces linguine or other pasta 1/4 cup olive oil 1/4 cup butter 1 pound large shrimp peeled and deveined 1 package McCormick® Garlic Butter Shrimp Scampi Seasoning Mix 1 tablespoon lemon juice or 2 tablespoons white wine optional Cook pasta as directed on package. Drain well. Meanwhile, heat oil and butter in large skillet on medium heat until butter is melted. Add shrimp and Seasoning Mix; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in lemon juice or wine, if desired. Toss with cooked pasta to coat well. Serve with grated Parmesan cheese, if desired.

Stuffed Sausage & Pepperoni Pizza

Stuffed Sausage & Pepperoni Pizza 27.6 oz Classic Pizza Crusts 2 1/2 c. shredded mozzarella cheese 2 1/2 c. shredded cheddar cheese 2 Tbsp all-purpose flour 2 tsp dried oregano 2 tsp dried basil 1 tsp crushed red pepper flakes 1 lb Italian sausage cooked and crumbled 3 1/2 oz package sliced pepperoni 15 oz can pizza sauce 1/4 c. grated Parmesan cheese Preheat oven to 425 degrees. Spray a 9 in. x 13 in. baking pan with non-stick cooking spray. Roll one of the pizza crusts into a 15 x 11 in. rectangle. Transfer into prepared pan, pressing onto bottom and up sides of pan. In a large mixing bowl combine 2 c. mozzarella, 2 c. cheddar, flour and seasonings. Spread over pizza dough. Top cheese with sausage and pepperoni. Roll out remaining dough into a 13 in. x 9 in. rectangle. Place dough over filling. Seal edges of dough together. Sprinkle with remaining mozzarella and cheddar cheese. Bake on lower rack for 10 minutes. Reduce oven heat to 375 degrees. Remove pizza from oven and spread pizza sauce over top of crust. Bake 25-30 minutes longer at reduced heat until edges are golden brown. Sprinkle with Parmesan cheese and let stand 10 minutes before cutting.

No Bake Lemon Cream Pie

No Bake Lemon Cream Pie Lemon Cream Pie Crust 1 graham cracker crust Lemon Cream Pie Filling 1 (8-ounce) package cream cheese softened 1/2 cup confectioner's sugar 1 1/2 teaspoons vanilla extract 3 large lemons 1 cup heavy whipping cream Graham Cracker Crust Recipe Prepare Graham Cracker Crust according to recipe instructions. Use either the bake or the no-bake method based on your personal preference. Lemon Cream Pie Filling Zest and juice two of the lemons. You should have about 2 tablespoons of fresh lemon zest and 1/4 cup of fresh lemon juice. Slice the 3rd lemon and cut into quarters for decorating the top of the pie. Beat the cream cheese, confectioner's sugar, vanilla extract, lemon zest, lemon juice, and whipping cream together until creamy. Spread into the graham cracker crust. Place into the refrigerator until ready to serve, at least one hour.

Reindeer Chow

Reindeer Chow 6 cups Rice Chex cereal 1 cup semisweet chocolate chips 1/2 cup creamy peanut butter 1 cup dry brownie mix or 1 cup powdered sugar mixed with 1 1/2 tablespoons cocoa powder 1 bag Christmas M&M's 12 ounce bag 2 cups mini peanut butter cups 2 cups pretzel twists Place the cereal in a large bowl. In a medium bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture for 30 second intervals until melted; stir until smooth. Pour the chocolate mixture over the cereal and use a spatula to gently toss the cereal in the chocolate until completely coated. Place the brownie mix inside a resealable gallon sized plastic bag. Add the chocolate coated cereal. Seal, then shake until cereal is coated in the brownie mix. Spread the cereal out in a single layer on a sheet of parchment paper; cool completely until dry. Combine the cereal, M&M's, peanut butter cups and pretzel twists, then serve.

Mexican Pasta Casserole

Mexican Pasta Casserole 1 lb ground beef 1 15.25 oz can corn, drained 2 c. uncooked spiral pasta 1 15.5 oz jar salsa 1 10 3/4 oz can condensed cream of chicken soup 1 c. shredded Mexican cheese divided Preheat oven to 350 degrees. Prepare pasta according to package directions. Brown beef over medium heat in a large skillet until no longer pink. Drain off grease. Stir in salsa, corn, soup and 1/2 c. of cheese. Heat mixture through. Stir in drained and cooked pasta to mixture. Transfer to greased 2 quart casserole dish. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 15-20 minutes or until cheese is melted.

Open Faced Chicken Parmesan Burger

Open Faced Chicken Parmesan Burger 1/2 c. Italian Style dry bread crumbs 1/4 c. grated Parmesan cheese 3 garlic cloves minced 1 lb lean ground chicken 1 c. meatless spaghetti sauce 2 slices part-skim mozzarella cheese cut in half 4 slices frozen garlic bread In a large bowl combine the bread crumbs, Parmesan cheese, garlic and ground chicken. Shape mixture into four 1/2 in. thick oval patties. Broil burgers 4 in. from heat on high for 4-7 minutes on each side or until thermometer reads 165 degrees. Remove burgers from oven and top with spaghetti sauce and cheese. Return to oven for 1-2 minutes or until cheese is melted. While burgers are broiling prepare garlic toast according to directions. Remove burgers from oven and place burgers on top of garlic bread.

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna 1 small spaghetti squash 3.5 - 4 lbs 1 lb lean ground beef 3 cloves garlic minced 1/2 yellow onion finely diced 1/2 tsp Italian seasoning 24 oz marinara sauce 3 c. low fat cottage cheese 1/4 c. Parmesan cheese grated 1/2 c. Mozzarella cheese shredded Preheat oven to 375 degrees F. Line baking sheet with foil or a silicone baking mat. Set aside. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Place spaghetti squash, cut side down, on prepared baking sheet. Bake in preheated oven for 40-45 minutes, or until tender and it shreds easily with a fork like noodles. While squash is cooking, brown hamburger in large skillet with garlic, diced yellow onion and Italian seasoning. Break up meat and cook until completely browned, drain grease and set aside. When spaghetti squash is done cooking, remove from oven and reduce oven heat to 350 degrees F. Scrap spaghetti squash flash into stringy noodles. Press excess moisture out of noodles with a paper towel. Lightly coat a 8'' x 8'' baking dish with nonstick spray. Evenly layer half of spaghetti squash, half of marinara sauce, half ground meat and half cottage cheese in baking dish. Repeat with second layer. Evenly top with Parmesan cheese and Mozzarella. Place in preheated oven and bake for 30 minutes or until golden and bubbly.

Lasagna Casserole

Lasagna Casserole 1 lb ground pork sausage ¼ c. onion chopped 2 cloves garlic minced 1 jar pasta sauce 24 oz ½ tsp salt ½ tsp pepper 1 lb mafalda pasta 2 eggs slightly beaten 2 c. shredded Mozzarella cheese divided 2 c. cottage cheese ⅓ c. Parmesan cheese 1 Tbsp dried parsley flakes Preheat oven to 350 degrees F. In a large skillet brown sausage and onion about 7-10 minutes or until cooked through. During last minute of cooking add in minced garlic and cook for and additional minute or until fragrant. Drain grease off sausage mixture. Sausage and Onion in pan for Lasagna casserole Add pasta sauce, salt and pepper to skillet. Simmer for 5 minutes. While you are browning sausage cook pasta to al dente following directions on box. Drain and set aside. In a large bowl combine eggs, 1 c. Mozzarella cheese, cottage cheese, Parmesan cheese and Parsley flakes. Stir until combined. Add pasta to mixture and stir until combined Lightly spray a 9’’ x 13’’ casserole dish with non-stick spray. Spread pasta mixture on bottom of casserole dish. Top with meat mixture and then sprinkle remaining Mozzarella cheese over the top. Cover with foil. Pan of uncooked lasagna casserole Place casserole in preheated oven. Bake for 30 minutes or until bubbling around edges and cheese is melted. Remove from oven, let sit 5-10 minutes and then serve. Spoonful of Lasagna Casserole Notes Quick Substitutes Love ricotta cheese in your lasagna? Sub the cottage cheese for ricotta! Can't find Mafalda pasta? Any pasta can be substituted! Want more spice? Sub the ground sausage for Italian Sausage!

Crock Pot Cheesy Ranch Potatoes

Crock Pot Cheesy Ranch Potatoes 2 lb small red potatoes quartered 1 8 oz package cream cheese, softened 1 10 3/4 oz can cream of potato soup 1 envelope ranch salad dressing mix 1 c. shredded cheddar cheese Place cleaned and quartered potatoes in a 2 quart Crock Pot. In a bowl beat together cream cheese, soup and salad dressing mix. Stir in shredded cheese. Pour over potatoes in crock pot and stir. Cover Crock Pot and Cook on low for 8 hours or until potatoes are tender.

Crock Pot Caramel Apple Rolls

Crock Pot Caramel Apple Rolls 2 13 oz Flaky Cinnamon Rolls with Caramel Icing, cut into 1'' pieces 2 apples peeled and diced 4 eggs 1/2 c. heavy cream 1/4 c. brown sugar 2 tsp vanilla 1 tsp cinnamon Spray inside of crock pot with non-stick cooking spray. Place half of cinnamon roll pieces on bottom of crock pot. Sprinkle diced apples over rolls. In a small bow whisk together eggs, cream, brown sugar, vanilla, and cinnamon. Pour over rolls in crock pot. Place remaining cinnamon rolls on top. Drizzle one of the caramel icing containers over the top of cinnamon rolls. Cook on low for 2 1/2 - 3 Hrs or until cinnamon rolls are cooked through. Drizzle remaining caramel icing over the top of rolls.

Cinnamon Sugar Peanuts

Cinnamon Sugar Peanuts 1 c. peanuts (or any other nut) 1/4 c. brown sugar 1/4 c. white sugar 1 egg white 1 tsp vanilla Preheat oven to 250 degrees F. Line a baking sheet with wax paper and generously spray the wax paper with cooking spray. Beat egg white and vanilla in a bowl. Pour peanuts into the egg mixture and stir to coat nuts evenly. Combine both sugars in a small bowl with a lid. Add the peanuts to the sugar mixture. Cover with lid and shake until the peanuts are all coated. Pour the peanuts onto your lined baking sheet. Make sure they are spread out in an even mixture. Bake for 1 hour, stirring peanuts every 15 minutes so they don't stick and burn.

Peanut Butter Cashew Popcorn

Peanut Butter Cashew Popcorn 6 qts popped popcorn 3 c. cashews 2 c. sugar 1 c. light corn syrup 1 c. honey 2 c. creamy peanut butter 1 tsp vanilla extract In a large bowl combine popcorn and cashews; set aside. In a saucepan combine sugar, corn syrup and honey. Bring to a rapid boil and boil for 2 minutes. Remove from heat; add peanut butter and vanilla. Stir until smooth. Pour over popcorn mixture and stir to coat. Pour popcorn mixture out onto wax paper and let cool. Store in an airtight container.

Honey Mustard Pretzel Dip

Honey Mustard Pretzel Dip 2 c. mayonnaise 1 c. sugar 2 tsp garlic powder 1/4 c. honey mustard 1 Tbsp vegetable oil 1 15 oz bag pretzel sticks In a small bowl combine all ingredients. Mix until well combined. Store in an airtight container in the refrigerator.

Cajun Broiled Shrimp

Cajun Broiled Shrimp 1 lb shrimp peeled and deveined 1 Tbsp Cajun Seasoning 2 Tbsp Olive Oil 1 whole lemon Preheat oven to broil setting. I have two settings, low and high. I used high. Combine shrimp, Cajun seasoning, and oil in bowl. Stir to combine. Cover and refrigerate up to 30 minutes. Lay shrimp in a single layer on a jelly roll pan. Cook on the middle rack until shrimp turn pink, about 5 minutes. Transfer to serving platter and squirt lemon juice over shrimp.

Garlic Stuffed Mushrooms

Garlic Stuffed Mushrooms 20 Button Mushrooms 1 cup Grated Cheddar Cheese 2 tbsp Unsalted Butter at room temperature 5 Garlic Cloves 1/8 cup Fresh Flat Leaf Parsley Salt & Black Pepper to Taste In a small bowl combine minced garlic, finely chopped parsley, pepper, cheese and butter. Clean the mushrooms and remove the stems. Do this carefully so you don’t break the mushrooms. Season each mushroom with salt and black pepper and fill with the prepared garlic stuffing. Place them onto a baking tray lined with a sheet of baking parchment. Bake in a preheated oven at 375 F for 15 minutes. Enjoy warm or cold! Notes To clean the mushrooms use a damp cloth or peel the outer layer instead. Depending on the size of the mushrooms you might need more or less of the stuffing.

Fruit Dip

Fruit Dip 8 oz marshmallow fluff 8 oz cream cheese room temperature 2 Tbsp orange juice Cream together all ingredients in a mixing bowl. Cover and chill in refrigerator for several hours or overnight Notes You can leave out the orange juice if you don't want an orange flavor to your fruit dip and it will still be delicious!

One Pan Lazy Chicken Enchiladas

One Pan Lazy Chicken Enchiladas 2 Tbsp oil 1 1/2 lbs chicken tenderloins, cut into ½" pieces 1/2 yellow onion, diced 14 oz can fire roasted tomatoes with garlic, diced 15 oz can black beans, drained and rinsed 1/2 cup corn kernels, frozen 1 tsp garlic powder 1 tsp dried oregano 1/2 tsp ground cumin 10 oz can red enchilada sauce, hot, medium or mild 6 corn tortillas, chopped or torn into ½" pieces salt and pepper 3/4 cup Mexican cheese blend, shredded 2 Tbsp fresh cilantro, chopped 2 green onions, sliced Place a large skillet over medium-high heat and add oil. Add diced chicken tenders and cook 3–4 minutes until exterior of chicken is no longer pink. Add the diced onion and cook an additional 3–4 minutes until onion is softened and translucent. Add entire can of diced tomatoes, including juice, drained black beans, corn kernels, garlic powder, oregano and cumin and bring to a bubble. Reduce heat to medium and cook at a rapid simmer for 2–3 minutes, stirring often. Add entire can of enchilada sauce and chopped corn tortillas. Stir to combine and return to a boil. Reduce heat to medium-low and simmer, uncovered, stirring frequently, for 5–6 minutes or until hot and bubbly and tortillas break down and thicken sauce. Remove from heat and give casserole one last stir and season to taste with salt and pepper. Sprinkle on shredded cheese and allow casserole to sit 5 minutes while cheese melts and sauce thickens up a bit more. Right before serving, sprinkle with chopped cilantro and sliced green onions.

chopped Cobb salad

chopped Cobb salad 1 head iceberg lettuce, or romaine lettuce, cored and chopped 1/2 cup blue cheese crumbles 6 strips bacon, thick-cut, cooked crisp and coarsely chopped 3 eggs, hard-boiled, peeled 1 cup grape tomatoes, cut in half 1/2 English cucumber, cut into ½" cubes 1 1/2 cups chicken breast, cooked, shredded or diced (1 large breast) 1 avocado, cut into ½" cubes kosher salt and black pepper, to taste 1/2 cup salad dressing, such as ranch or red wine vinaigrette Add the chopped lettuce to a large platter or salad bowl. Arrange the blue cheese, bacon, eggs, tomatoes, cucumber, chicken, and avocado on top of the lettuce for a beautiful presentation. The bacon, eggs, and chicken should be cooked ahead of time and served chilled or at room temperature for this salad. Just before serving, toss salad to combine. You may add dressing and toss once again to coat, or serve individual portions of the tossed salad with dressing, or a variety of dressings on the side. Season lightly with salt and fresh cracked pepper and enjoy! NOTE:Traditional Cobb salads are made with blue cheese but you can always substitute feta or Gorgonzola if you like cheeses that aren’t quite as bold.

Steak and Cheese Stuffed French Bread

Steak and Cheese Stuffed French Bread 1 loaf French bread 1 lb beef, such as thin-sliced round steak 1/2 tsp salt 1/4 tsp pepper 1 medium yellow onion, diced 1 green bell pepper, seeded and diced 4 tsp Worcestershire sauce 2 Tbsp all-purpose flour 1/2 cup milk 1 cup provolone cheese, shredded salt and pepper, to taste 1/2 cup Swiss cheese, shredded Preheat oven to 350 degrees. Cut French bread in half lengthwise then scoop a shallow well in both the top and bottom halves of the bread leaving a 1" border around the edges and enough bread in the bottom of the loaf to prevent leakage. Tear or chop the bread removed from center into small pieces and set aside. Stack the thinly sliced steaks on top of each other then slice crosswise as thinly as possible to make strips of beef. The small strips will cook quickly and be very tender. Place a large skillet over medium-high heat then add strips of beef, salt and pepper. When beef is nearly cooked through, add onion, bell pepper and Worcestershire sauce and cook an additional 3 minutes, just to begin softening the onion and bell pepper. Sprinkle flour over meat mixture then stir to combine. Add milk and stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer for 2–3 minutes, stirring constantly until thickened. Remove from heat, add shredded provolone cheese then stir until cheese has melted. Add chopped bread from center of loaf into meat mixture and stir until it has completely incorporated and the mixture is very thick. Remove from heat and season to taste with salt and pepper or a few additional dashes of Worcestershire sauce. Transfer meat filling into the bottom half of the hollowed-out French bread, top with Swiss cheese and cover with top half of the loaf. Place on a baking sheet and bake, uncovered, for 8–10 minutes until the bread is crispy and Swiss cheese inside is melted. Remove from oven and let sit for 5 minutes before slicing and serving. NOTE:If you like the spice, add red pepper flakes or jalapeños to the filling!

slow cooker chicken teriyaki

slow cooker chicken teriyaki 2 lbs chicken thighs, boneless, skinless 3/4 cup low-sodium soy sauce 1/2 cup brown sugar 1/4 cup rice vinegar, or apple cider vinegar 2 Tbsp lemon juice 1 clove garlic, minced 1 tsp ground ginger 1/4 tsp pepper 1/4 cup water 2 Tbsp cornstarch 2 green onions, thinly sliced Place boneless skinless chicken thighs in slow cooker. In a small bowl, combine soy sauce, brown sugar, vinegar, lemon juice, garlic, ginger and pepper then stir until sugar is dissolved. Pour sauce over chicken in slow cooker. Cover then cook on low for 4 hours. When ready to serve, transfer chicken from slow cooker to a platter. You may slice, shred or leave the chicken pieces whole. Strain sauce into a medium-sized saucepan. In a small bowl, stir together cornstarch and water then whisk into sauce. Place pan over medium-high heat then bring to a boil. Let sauce bubble for 1 minute then remove from heat. Pour or spoon sauce over chicken, sprinkle with sliced green onions and serve.

Steak and Mushroom Pot Pie

Steak and Mushroom Pot Pie 1 Tbsp oil 1 1/2 lbs beef cubed steak, cut into 1" pieces 1/2 tsp salt 1/4 tsp black pepper 1 medium yellow onion, diced 3 carrots, peeled and sliced 3 stalks celery, sliced 3 cloves garlic, minced 16 oz cremini mushrooms, or button mushrooms, cleaned and trimmed 3/4 cup red wine 3 Tbsp all-purpose flour 1 Tbsp Worcestershire sauce 2 cups beef stock 1 bay leaf 1 tsp dried thyme, or 2 tsp thyme, fresh 1 cup peas, frozen salt and pepper, to taste 1 pie crust, premade or homemade or puff pastry sheet, traditional or einkorn 1 large egg, beaten Place a large skillet over medium-high heat then add oil. When oil is hot, add cubed steak then season with salt and pepper. Allow the meat to cook, undisturbed, for 3–4 minutes until the first side is nicely browned. Stir and continue to cook about 3–4 more minutes, until mostly cooked through, stirring occasionally. Add onions, carrots and celery then cook for 5 minutes, just until softened then add mushrooms and garlic. Continue to cook mixture on medium-high heat until mushrooms are quite brown and all of the liquid from mushrooms has cooked off. Add red wine and allow to bubble until wine has reduced by at least half. Sprinkle top of meat mixture with flour then stir until flour has completely dissolved. Add Worcestershire and beef stock then stir until the flour has dissolved into the stock. Bring mixture to a boil then add bay leaf and thyme then reduce to medium-low. Simmer 20–25 minutes, stirring frequently, until mixture becomes quite thick. Remove from heat then stir in frozen peas. Season to taste with salt and pepper and set aside to cool while you preheat oven to 425 degrees and spray a 9” deep-dish pie pan or a 2-qt casserole with cooking spray. Transfer beef and mushroom filling into dish and set aside. Roll out crust on a lightly floured surface until it is large enough to cover the dish. Brush edge of the dish with beaten egg to seal crust to the dish and prevent the filling from bubbling out. Cover dish with crust then trim edges. Brush entire surface of crust with beaten egg then cut 3–4 vent holes in the top of the crust to allow steam to escape during baking. Place prepared pie on a baking sheet to catch any drips then bake 28–30 minutes or until filling is bubbly and crust is deep golden brown. Remove from oven and serve while filling is still piping hot and the crust is still crispy.

Pizza Pot Pie

Pizza Pot Pie 1 Tbsp extra virgin olive oil 1 lb boneless, skinless chicken breast, cubed 1 tsp kosher salt 1/4 tsp pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tsp dried basil 1/2 tsp dried oregano 1 red bell pepper, diced 1/2 red onion, diced 2 12 oz bottles artichoke hearts, marinated, drained 1/2 cup Parmesan cheese, grated 1 1/2 cup mozzarella cheese 2/3 cup pizza sauce, or marinara sauce 8 oz pizza dough, store-bought 1 Tbsp extra virgin olive oil 1 Tbsp Parmesan cheese, for sprinkling Place a rack in the center of the oven then preheat to 400 degrees. Add olive oil to a large skillet and place over medium-high heat. When the oil is hot, add the cubed chicken breast. Sprinkle the chicken with the salt, pepper, garlic powder, onion powder, basil and oregano then stir to coat evenly. Continue cooking the chicken, stirring occasionally for about 5 minutes, then add the diced bell pepper and red onion. Cook the mixture until the chicken is cooked through, an additional 3–4 minutes. Once the chicken is cooked through, add the drained artichoke hearts and allow any liquid in the bottom of the pan to cook off before transferring the mixture to a large mixing bowl. It’s important to remove any excess liquid at this point to ensure your pie filling is not soupy. Add the Parmesan cheese to the chicken mixture then stir to combine. Spread the pizza sauce evenly on the bottom of a deep dish pie pan then layer the chicken filling on top of the sauce. Top the chicken with the mozzarella cheese then set aside while you prepare the crust. Roll the pizza dough out into a circle just larger than the diameter of the pie dish. The crust should be less than ¼" thick. Cover the filling with the pizza dough and tuck the edge of the dough down the side of the pie dish between the pan and the filling. Use the handle of a spoon or the tip of a butter knife to push it down. Brush the crust with the additional 1 tbsp of extra virgin olive oil and cut several holes in the top of the pie to allow steam to escape. Bake the pie for 45–50 minutes until the crust is golden brown and cooked all the way through. The filling will be hot and bubbly. Remove the pie from the oven and sprinkle with Parmesan cheese. Allow the pie to rest for about 5 minutes before serving. Enjoy! Cheryl Says Experiment with any of your favorite fillings—just be sure to monitor the liquid to keep your pizza pot pie from getting a ‘soupy’ texture.

Pineapple Coffee Cake

Pineapple Coffee Cake 3 eggs, beaten 2 cups granulated sugar 1 tsp salt 8 oz crushed pineapple with juice 1 tsp cinnamon 1 1/2 tsp pure vanilla extract 1 1/2 cups oil 3 cups all-purpose flour 1 tsp baking soda 2 cups bananas, very ripe, sliced 1/2 cup walnuts, chopped First, preheat oven to 325 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray then set aside. Mix—don’t beat—the first 7 ingredients until well blended. Next, sift flour and baking soda into the bowl and fold gently until completely incorporated. Add bananas and nuts then stir just until combined. Transfer the batter into the prepared cake pan and bake 45 minutes before testing for doneness. When the center is firm and a cake tester comes out with a few moist crumbs attached, you’ll know it is done, about 50-55 minutes. Remove from oven, cool completely then slice and serve with a generous dusting of powdered sugar. Enjoy!

Jalapeño Pillow Puffs

Jalapeño Pillow Puffs 2 sheets puff pastry, defrosted 8 oz cream cheese, room temperature 1/2 cup jalapeño, diced, seeded (about 2 large) 1 cup cheddar cheese, shredded 3 green onions, sliced 1/4 tsp garlic powder 1/4 tsp salt pepper, to taste 1 egg, well beaten Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a small bowl, mix together cream cheese, diced jalapeño, cheddar cheese, green onion, garlic powder salt and pepper until well combined. Unfold puff pastry sheets then cut along the fold seams into 3 long strips. Then cut each strip into three equal pieces. This will yield 18 squares of puff pastry after both sheets have been cut. Place about 1 Tbsp of filling into the center of each piece of pastry. Brush beaten egg around the perimeter of the dough and fold the edges together sealing the filling completely in pastry. Press the edges together firmly then transfer onto baking sheet. Brush tops and sides of puffs with beaten egg. Pierce a small hole in the top of each pillow with the tip of a sharp knife or toothpick to allow some of the steam to escape. Bake 18–20 minutes or until golden brown. Let cool for a few minutes before serving. NOTE:Don't forget to wear gloves while seeding the jalapeños so you don't get pesky juices where they don't belong. Ouch!

Spicy Candied Walnuts

Spicy Candied Walnuts 3 Tbsp honey, or light corn syrup 2 Tbsp water 2 tsp pure vanilla extract 1/2 cup brown sugar, firmly-packed 1/2 cup granulated sugar 1 lb walnuts, halves 1/2 tsp cayenne pepper, (not to worry this will not make it hot with all this sugar) 1 tsp kosher salt kosher salt, for sprinkling cayenne pepper, for dusting Preheat oven to 250 degrees. Spray one baking sheet with cooking spray to allow the parchment paper to adhere to the pan. Spray the parchment paper to keep the nuts from sticking. In a large bowl, mix water, honey and vanilla. Add nuts to coat. Set aside. In a small bowl, whisk together sugars, cayenne and salt. You may need to use your fingers (or run it through a strainer) to break up any clumps of brown sugar in the mix. Then sprinkle sugar mixture over the nuts and toss to fully coat. Place nuts on the prepared sheet and bake for 1 hour, stirring every 15 minutes. As the sugars melt, they slide off the nuts so stirring will help keep them nice and coated. Remove pan from oven, stir well then slide paper off the pan and onto a cooling rack. Cool for 5 minutes. Hold your hand above the nuts to evenly dust with kosher salt and cayenne to taste. The initial ½ tsp of cayenne in the recipe won’t make them hot; it will just give them character. I like my nuts to have a little heat, so I dust generously with cayenne at this point. Keep breaking the nuts apart as they cool so that they are individual nuts rather than clumped together like peanut brittle. Nuts may be stored in dry, air-tight container for up 2 weeks. NOTE:Don't like spicy? Simply omit the cayenne and add a little more sugar!

Cheesy Garlic Sticks

Cheesy Garlic Sticks 1 tube pizza dough, classic 2 Tbsp unsalted butter 1 clove garlic, minced 1 cup Parmesan cheese, shredded 2 1/2 cups mozzarella cheese, shredded 2 tsp garlic salt 1 tsp dried oregano Preheat oven to 375 degrees and roll out pizza dough to fit baking sheet. Saute garlic with melted butter over medium high heat until lightly browned, about 2-3 minutes. Brush garlic and butter on dough. Sprinkle Parmesan cheese and mozzarella cheese evenly over dough. Sprinkle with garlic salt and dried oregano. Bake 15-20 minutes or until cheese is bubbly and crust is slightly browned. Cut garlic sticks to desired size with pizza cutter. Serve with your favorite marinara sauce and enjoy. Cheryl Says You want these cheesy garlic sticks to be a little chewy so keep an eye on the oven. Don’t over bake them!

Lemon Ginger Muffins

Lemon Ginger Muffins muffins 2 cups all-purpose flour 1/2 cup granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 large egg, plus one egg white 1 cup milk 2 tsp pure vanilla extract 1 zest of lemon 2 Tbsp lemon juice 3 Tbsp ginger, grated 1 cup unsalted butter, melted, cooled lemon ginger glaze 1 cup powdered sugar 4 - 5 tsp lemon juice 1 zest of lemon 1/2 tsp dried ginger Preheat oven to 375 degrees, spray standard-sized muffin tin with cooking spray and set aside. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt and set aside. In a separate medium-sized mixing bowl, whisk eggs, milk, vanilla, lemon zest, lemon juice and ginger. Pour into large mixing bowl, on top of dry ingredients and then add in melted butter. Stir just until dry ingredients are fully incorporated and moist, even though batter may still be slightly lumpy. Fill each muffin tin nearly full and then bake 14–16 minutes or until tops are firm and a tester comes out with a few moist crumbs attached. Cool muffins for 5 minutes and then transfer to a wire rack. Allow muffins to cool completely. While the muffins are cooling, stir together all of the ingredients for the glaze in a small bowl. The glaze should be thick enough so that it will coat muffins without running off, but thin enough to stick to the top. Dip each muffin into glaze and allow them to set slightly before serving. NOTE:This recipe is great news if you don’t own a stand mixer—muffins are always better when they’re mixed by hand!

banana chocolate chip muffins

banana chocolate chip muffins 1 1/2 cups all-purpose flour 1 cup granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 large egg, lightly beaten 1/3 cup milk 1 tsp pure vanilla extract 1/2 cup unsalted butter, melted 2 bananas, ripe, lightly mashed 1 cup mini semi-sweet chocolate chips Place rack in the center of the oven and preheat to 350 degrees. Line a muffin tin with 12 paper liners. Combine flour, sugar, baking powder, baking soda and salt into a large mixing bowl and then mix in lightly beaten eggs, milk, vanilla and melted butter just until combined. Fold in lightly mashed bananas and chocolate chips until well combined. Scoop batter into muffin liners, filling each one fully. Bake 20 minutes or until a toothpick in the center comes out just about clean. Allow muffins to rest for 5 minutes in the pan, then transfer to a rack to cool completely. Enjoy! Cheryl Says Don’t leave the muffins to cool in the pan otherwise the trapped steam will make the bottoms too sticky!

Cinnamon Crumb Bread

Cinnamon Crumb Bread batter 1 stick unsalted butter, room temperature, ½ cup 1 cup granulated sugar 1 egg, room temperature 1 tsp pure vanilla extract 1/2 tsp ground cinnamon 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk, room temperature cinnamon swirl 1/2 cup granulated sugar 2 tsp ground cinnamon Preheat oven to 350 degrees and spray a 4½" x 8½" loaf pan with cooking spray. In a large mixing bowl or the bowl of a stand mixer, cream together butter and sugar for 5 minutes, until very light and fluffy. Add egg and beat until completely incorporated then stir in vanilla and cinnamon. Sift flour, baking soda and salt over wet ingredients and pour in buttermilk. Fold gently just until flour and buttermilk are completely combined and no wet or dry patches remain. In a separate small bowl, stir together the sugar and cinnamon for the swirl. Spread about ⅔ of the batter into the prepared loaf pan and spread evenly. Sprinkle about 80% of the cinnamon sugar evenly over top then add remaining batter over cinnamon sugar. Use a butter knife to swirl the cinnamon sugar through the batter in a random pattern. Tap loaf pan on counter to settle batter into pan and remove air pockets. Sprinkle top with remaining cinnamon sugar. Bake 45–50 minutes, or until center is firm and toothpick tester comes out clean. Remove from oven and cool in pan for 20 minutes then remove from pan and cool on a rack until slightly warm or room temperature. Slice, serve and enjoy.

Ranch Pretzels

Ranch Pretzels 1 c. popcorn oil 1 tsp dill weed 1 tsp garlic powder 1.0 oz pkg dry powder Ranch dressing 16 oz bag of pretzel sticks 12 oz bag of butter flavored pretzels Put pretzels in a large bowl or bag. Mix with the rest of the ingredients. Bake them at 250 degrees for one hour on two jelly roll pants. Stir them every 15 minutes while baking.

sausage dressing

sausage dressing 1 lb. Original Roll Sausage 1 large onion, diced 3 stalks celery, diced 1 pkg.(14 ounce) cubed stuffing 1 teaspoon poultry seasoning 2 1/2 cups chicken broth 1/2 cup butter In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a large bowl, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine. Spoon mixture into a 9 x 13 inch baking dish; cover. Bake at 350F for 45 minutes.

Chocolate Peanut Butter Banana Bread

Chocolate Peanut Butter Banana Bread 2 cups all-purpose flour 3/4 tsp baking soda 1 tsp salt 3 medium bananas, ripe 1/2 cup granulated sugar 1/2 cup light brown sugar 1/2 cup peanut butter, creamy or chunky 1/3 cup buttermilk 1/4 cup oil 2 large eggs, well-beaten 2 tsp pure vanilla extract 4 oz bar dark chocolate, cut into chunks (about ½ cup) Preheat oven to 325 degrees. Line an 8" x 4" loaf pan with parchment paper then spray with a generous coat of cooking spray. Sift flour, baking soda and salt into a large mixing bowl and set aside. In a separate, smaller mixing bowl, mash bananas coarsely with a fork until they become a thick (but not liquefied) paste. Stir in sugar, brown sugar and peanut butter then mix until combined. Add buttermilk, oil, beaten eggs and vanilla to banana mixture and mix well. Pour over flour mixture and fold gently to incorporate. When flour is nearly incorporated and only a few dry spots remain, add chocolate chunks and continue folding just until chocolate is distributed and no dry spots of flour remain. Transfer batter into loaf pan and place on a baking sheet to catch any dripping batter that might occur while baking. Bake 65–75 minutes or until center is firm. If the top begins to turn too dark, place a sheet of foil over it during the last 20–25 minutes of baking. Remove from oven and allow bread to cool in the pan 20 minutes. Remove parchment, place the bread on a rack and cover with a clean kitchen towel until slightly warm or room temperature. Slice and enjoy!

Bacon Breakfast Quesadilla

Bacon Breakfast Quesadilla filling 1 lb bacon 1/2 yellow onion, diced 1 bell pepper, seeded and diced 1 Tbsp unsalted butter 6 large eggs, well-beaten 1/4 tsp salt pepper, to taste quesadillas 4 flour tortillas unsalted butter, or cooking spray, for grilling 2 cups cheddar cheese, or Mexican blend, grated Cook bacon slowly over medium-low heat until it’s just how you like it then transfer to a plate lined with a paper towel. Remove all but 2 Tbsp of bacon grease and return skillet to heat. Add onion and bell pepper and cook 4–5 minutes until veggies are soft and onion is light golden brown. Transfer to a plate and set aside. Return skillet to heat then add 1 Tbsp unsalted butter and allow it to melt. Pour in beaten eggs, salt, pepper and the cooked onions and peppers. Cook eggs over medium-low heat, stirring constantly until the eggs are just barely done. Transfer eggs to a plate and set aside. Wipe out skillet and return to heat. Rub a small amount of butter or add a spritz of cooking spray to the pan and place a tortilla on top. Add fillings to ½ of the tortilla starting with ¼ cup cheese, ¼ of the egg mixture, 3–4 strips of bacon then another ¼ cup of cheese. Fold the empty side of the tortilla over the top of the filling ingredients and press firmly with spatula. Continue cooking about 3 minutes, until the first side of tortilla is golden brown and crispy. Flip the quesadilla carefully, and grill on the second side until cheese is melted and tortilla is golden and crispy. Repeat with remaining ingredients, cut into wedges and serve with plenty of fresh salsa and sour cream. y! NOTE:We used a Mexican blend cheese in the test kitchen, but if you like a little spice, try pepper jack!

Breakfast Egg Rolls

Breakfast Egg Rolls 10-12 eggroll wrappers 2 cups scrambled eggs, cooled 1/2 cup bacon, sausage crumbles or chopped ham 1/2 cup cheddar cheese, shredded oil, for frying Place an egg roll wrapper on your work surface at an angle so that it looks like a diamond. Place 2 Tbsp of scrambled egg in the center then sprinkle with 1 Tbsp of cooked and crumbled meat and an equal amount of shredded cheese. Brush the perimeter of the eggroll wrapper with a bit of water then fold the bottom corner of the wrapper up and over the filling. Fold the left and right corners into the center, allowing the water to act as a glue to seal the wrapper together. Roll the filling tightly in the wrapper roll until completely sealed. Repeat with remaining ingredients until no ingredients remain. Fry rolls one or two at a time in 325 degree oil for about 45 seconds to 1 minute until light golden brown. Be sure to keep the rolls moving in the oil to ensure even browning. Remove from the oil then set onto a paper towel-lined plate to drain. Let rolls to cool for 3–4 minutes prior to serving.

Baked Apple French Toast Casserole

Baked Apple French Toast Casserole topping 1/2 cup brown sugar 1/2 cup flour 2 tsp water 1 tsp cinnamon 2 Tbsp unsalted butter, softened casserole 8 cups day-old French bread, or day-old Challah, torn into chunks 12 large eggs 3 cups milk 3 tsp pure vanilla extract 1/2 tsp salt 4 Granny Smith apples, cored and sliced 4 Tbsp unsalted butter 2/3 cup brown sugar 1 tsp cinnamon let's do it Combine brown sugar, flour, water and cinnamon in a medium bowl. Add softened butter and knead into the sugar mixture with your finger tips. When completely moistened, set aside. Place rack in the center of the oven then preheat to 375 degrees. Grease a 9" × 13" casserole dish then add shredded bread. Make sure to cover the entire bottom of the dish evenly then set aside. In a medium-sized mixing bowl, whisk eggs then add milk, vanilla and salt. Pour mixture over bread then set aside. In a large skillet over medium heat, combine butter and apples. Stir ingredients until they are evenly coated then cover pan to let the apples steam and soften for about 3–5 minutes, stirring occasionally. Uncover then stir in cinnamon and brown sugar. Continue cooking until tender and caramelized—about 3 minutes. Next, carefully pour apples into a casserole dish on top of shredded bread. Using a wooden spoon, gently push ingredients around to distribute evenly. Sprinkle topping mixture over casserole. Bake for 45 minutes, or until nicely browned on top. Remove from the oven then top with maple syrup or powdered sugar. Enjoy! Cheryl Says You can make this recipe up to 24 hours in advance then bake it fresh!

Toffee Chex Mix

Toffee Chex Mix 12.8 oz box Rice or Corn Chex Cereal 3 cups assorted nuts, (pecans, almonds, peanuts, etc.) 3 cups pretzel thins, or mini knots 1 cup unsalted butter 2 cups dark brown sugar 3/4 cup light corn syrup 1 tsp salt 2 tsp pure vanilla extract 1 tsp baking soda let's do it Place 2 racks as near to the center of the oven as possible and preheat to 250 degrees. Line 2 baking sheets with aluminum foil and spray generously with cooking spray. In a very large mixing bowl, add the entire box of cereal, assorted nuts and pretzels then set aside. Place a large saucepan over medium heat and melt the butter. (You will need a larger than normal pan because the toffee mixture will expand by 5 times its volume once the soda is added!) When the butter is melted, add the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring frequently. Allow the mixture to boil for 2 minutes and then remove from the heat. CAREFULLY stir in vanilla extract, then after that is mixed in, add the baking soda and mix thoroughly. The toffee will foam and bubble furiously, but just keep stirring until the baking soda is completely combined. Pour the hot toffee over the cereal, nuts and pretzels and gently fold to combine. Be careful not to flip any toffee on yourself or get any on your fingers while stirring. Work from the bottom of the bowl bringing the ingredients up through the toffee to coat. Don’t worry about complete and even coverage; just get a relatively even distribution of toffee over the mix. Divide the mixture between the two prepared baking sheets and spread evenly. Bake 30–55 minutes, stirring every 15 minutes—30 minutes for chewier toffee and 55 minutes for a crispier toffee. You will notice that the toffee will liquefy in the oven, making it easy to get an even coating over the mixture.

CROCK POT TERIYAKI TENDERLOIN

CROCK POT TERIYAKI TENDERLOIN 2 tablespoons olive oil 2 pounds pork tenderloin 1/2 cup teriyaki sauce 1 cup chicken broth 1/4 cup brown sugar 4 cloves garlic, chopped 3 fresh red chile pepper, finely chopped 1/2 large onion, sliced 1/4 teaspoon black pepper Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C). Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Cranberry Cream Cheese Dip

Cranberry Cream Cheese Dip Serves: 8-12 1 (14 oz) can whole berry cranberry sauce (or substitute for 1.5 C of homemade whole berry sauce) 1 small (8 oz) can of crushed pineapple (drained) 1 large Granny Smith apple (cored & chopped) ½ C chopped pecans 2 (8 oz) bricks cream cheese, softened Dip vessels (crackers, bread, celery, etc). In a mixing bowl, combine fruit & nuts. Stir until everything is well combined. In a shallow serving dish or deep pie dish, spread the cream cheese in a thick layer that covers the bottom of the serving container. Spread the cranberry mixture over the cream cheese. Serve with a variety of crackers, sliced crusty bread, celery sticks, and/or apple slices.

Pumpkin Spiced Glazed Carrots

Pumpkin Spiced Glazed Carrots 1 lb Carrots I used peeled baby carrots 1/2 Stick Butter 1/4 cup Brown Sugar 1 tbsp Maple Syrup 1/2 tsp Pumpkin Spice In a medium sized pan, boil carrots until tender. Set aside. In a saute pan, melt butter and add in remaining ingredients. Heat over medium heat, stirring occasionally, until caramelized. Drain liquid from carrots and add to glaze. Stir to coat.

Spiced Cranberry Sauce

Spiced Cranberry Sauce Serves – 8 to 10 1 bag (12 oz.) of Fresh Cranberries 1 cup (8 oz.) of Orange Juice Zest of 1 Large Orange ¼ cup of Maple Syrup 2 teaspoon of ground Ginger 1 teaspoon of ground Cinnamon 1 teaspoon of ground Cloves A fat pinch of sea salt Combine all ingredients in a large saucepan and mix well. Over medium heat, stirring frequently, bring the orange juice to boil. The cranberries would start to pop at this point too. Turn down the heat to medium-low and let it simmer for 15 minutes, stir frequently. Spiced Cranberry Sauce You are done when almost all the cranberries have popped, the sauce is thick and is gorgeous red in color. Cool in the fridge until you’re ready to serve. Things to know The cranberry sauce stays good in the fridge for up to a week and for 3 months in the freezer. It is perfect for making ahead for a big Thanksgiving dinner.

Lemon Depression Cake

Lemon Depression Cake For the Cake 1 1/2 cups all-purpose flour + 3 tablespoons 1 cup white sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon lemon zest 1 teaspoon white vinegar 1 teaspoon pure vanilla extract 1 teaspoon pure lemon extract 5 tablespoon vegetable oil 1 cup water For the Frosting 2 sticks unsalted butter Room Temp 7 cups of powdered sugar 1 Tablespoon Lemon Juice Pinch salt 2 Tablespoon whipping cream Preheat oven to 350 degrees F. Mix the 1 1/2 cups flour, white sugar, baking soda, salt, and lemon zest in a greased 8" square baking pan, starting with the flour first. Mix well. Make 3 depressions in dry ingredients, one large and 2 small. Pour vinegar in one of the smaller depressions, the vanilla and lemon extracts in the other small depression, and the vegetable oil in the third, larger depression. Pour water all over. Mix well until smooth. Bake on the middle rack of oven for 35 minutes. Check a with a toothpick to make sure it comes out clean. Let cake cool, then frost. Frosting Directions Whip the butter for a good 3-5 minutes. Add the lemon juice and the pinch of salt then mix. Start adding the powdered sugar a cup at a time until all sugar is mixed in. Drizzle in half of that whipping cream. Then check the consistency. Use your judgment on adding the rest of the whipping cream. Get the consistency you like. Keep whipping the frosting for another 2-4 minutes. Use a pastry bag and a decorating tip to frost (or a ziplock bag and cut the tip off).

Garlic, Ginger and Soy Sauce Chicken Wings

Garlic, Ginger and Soy Sauce Chicken Wings 4 lbs of wings 2 tablespoon fresh ginger chopped 4 garlic cloves minced 3 tablespoons light brown sugar ½ cup soy sauce In a small mixing bowl, combine the chopped fresh ginger, garlic cloves, light brown sugar, and soy sauce. Mix everything together. Set aside. Clean the chicken wings and pat dry using a paper towel and place in a large casserole dish. Pour the marinade over the chicken wings and cover with plastic wrap, then place in the refrigerator for 1 hour at minimum; however, overnight is best if you can. Preheat oven to 375 degrees. Bake for 40 minutes. I like to turn them over almost 15 minutes. Garnish with sesame seeds and parsley (optional).

Yummy Sweet Potato Casserole

Yummy Sweet Potato Casserole 4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 tablespoons butter, softened 1/2 cup chopped pecans Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Rosemary Honey Mustard Chicken

Rosemary Honey Mustard Chicken 1 lb. Boneless Skinless Chicken Breasts 1/2 Cup Organic Honey 1/4 Cup Dijon Mustard 1/4 Cup Yellow Mustard 1/4 Cup Fat-Free Mayonnaise Miracle Whip may be substituted as well 2 Teaspoons Dried Rosemary 1 Teaspoon Dried Basil 1 Teaspoon Garlic Powder Salt & Pepper to taste Preheat oven to 350 degrees. Spray shallow baking dish or casserole with nonstick spray. Rinse and pat dry boneless skinless chicken breasts. In a medium bowl, mix together honey, mustard, mayonnaise and herbs. Lightly season chicken breasts with salt, pepper and Garlic Powder. Place chicken breasts in baking dish and pour sauce over top. Make sure chicken is completely covered. Cover dish with aluminum foil. Bake for 20 minutes. Remove dish from oven, remove aluminum foil and bake uncovered for an additional 10-15 minutes.

Italian Parmesan Crusted Steak

Italian Parmesan Crusted Steak 1 Pack of Cube Steaks Italian Breadcrumbs 1 egg 1/8 cup milk Your Favorite Tomato Sauce Pasta Sauce Shredded Mozzarella Cheese Oil for Frying Preheat the oven to 350 degrees. First, mix the egg and milk together in a medium Bowl. In a 2nd bowl add the bread crumbs. Dip cube steak in egg and milk mixture, and make sure to cover it good. Then dip the cube steak into the breadcrumbs bowl and cover the steaks good. Once meat is covered in breadcrumbs add a small amount of oil to a frying pan and get it nice and hot. Then brown the steaks in the pan. You just want to brown them. Place a small amount of tomato sauce in the bottom of the baking dish, enough to cover bottom of the dish. Then place the steaks in the pan. Then cover the steaks with tomato sauce. Once the steaks are covered in sauce, sprinkle them with cheese. Bake at 350 degrees for 45-50 minutes uncovered. Then bake them at 350 degrees for 5-10 minutes uncovered until the cheese is browned and bubbly.

Easy Sausage Stuffing

Easy Sausage Stuffing 16 oz. Mild Ground Sausage ½ cup chopped onion 14 oz package herb stuffing 28 oz chicken broth 4 Tbsp butter, divided Preheat the oven to 400 degrees F. Spray a 2.5 quart baking dish with nonstick spray and set aside. In a skillet cook the onion and sausage together over medium high heat until fully cooked. Place the package of stuffing into a large bowl and pour the cooked sausage over it. Stir to combine. Add the chicken broth and stir again until broth is absorbed. Melt 3 Tbsp of butter and pour over the stuffing and stir again. Let sit covered for 5 minutes. Place stuffing into baking dish. Cut the remaining 1 Tbsp. of butter into small pieces and dot over the stuffing. Bake uncovered for 15 minutes. Cover with foil and bake another 10 minutes. Serve.

Perfect Pumpkin Pie

Perfect Pumpkin Pie 1 (15 ounce) can pumpkin 1 (14 ounce) can Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Old Fashioned Meatloaf

Old Fashioned Meatloaf 2 eggs 3/4 cup milk 1/2 cup fine dry bread crumbs 1/4 cup finely chopped onion 2 tablespoons snipped parsley 1 teaspoon salt 1/2 teaspoon ground sage 1 1/2 pounds ground beef 1/4 cup catsup 2 tablespoons brown sugar 1 teaspoon dry mustard First, in a large bowl combine eggs and milk then stir in breadcrumbs. Next add in onion parsley, salt, sage, and 1/8 teaspoon pepper. Mix them together a few times then add in the beef and mix well. I suggest using your hands, and this is how I was taught, it mixes faster and better than using a spoon of any kind. Shape your meatloaf into a 'loaf' shape in not using a bread pan, though I suggest you do, or use the mini loaf pan I mentioned above. Then go ahead and bake in a 350-degree oven for 50 minutes. Then make sure to spoon off excess fat. Keep in mind meatloaf can take longer to cook the thicker your meatloaf is. I like also making individual meatloaves for faster cooking time. Mix together the ketchup, sugar, and dry mustard, mix it well then spread over the top of the meatloaf. Then return to oven for 10-15 minutes. This makes about six servings.

Lazy Beef & Noodles

Lazy Beef & Noodles 1 pkg Egg Noodles 2 Packets Brown Gravy Mix 1 lb Ground Beef 8/20 1/2 Onion Large Chop your onions. Boil noodles, meanwhile caramelize onions and brown ground beef. Mix onions and ground beef together and cook together for a few minutes. Next make the gravy mix as directed in the pot with the meat/onions Salt as desired and serve meat over noodles.

Crock Pot Chicken Thighs with Potatoes & Carrots

Crock Pot Chicken Thighs with Potatoes & Carrots 3-4 lb Chicken Thighs 2 lb Red Potatoes quartered 1 lb Baby Carrots 1 large Onion roughly chopped 1 tbsp minced Garlic 1 tsp Thyme Leaves 1 tbsp Paprika 2 tsp Salt 2 tsp Black Pepper 3 cup Chicken Broth 3 tsp Cornstarch 3 tsp Water Season thighs on all sides with salt, pepper and paprika. You can optionally brown thighs in a skillet to add flavor. Layer potatoes, carrots and onions in slow cooker. Sprinkle garlic and thyme over vegetables. Place chicken on top of vegetables. Add broth to slow cooker. Cook on low for 8 hours or high for 4. Thighs should be so tender they are nearly falling apart. Mix cornstarch and water together to make a slurry and add to slow cooker to thicken broth.

Easy Slow Cooked Pork Chops

Easy Slow Cooked Pork Chops 4 Pork Chops 1/2 teaspoon salt 1/4 teaspoon pepper 1 onion sliced 1/4 inch thick 1 lemon sliced 1/4 inch thick 1/4 cup brown sugar packed ( 1/4 cup ketchup Place pork chops in a slow cooker; sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with catsup. Cover and cook on low setting for 6 hours.

Cream Cheese Cranberry Dip

Cream Cheese Cranberry Dip 2 8 oz packages cream cheese, softened 1 14 oz can jellied cranberry sauce 1/8 c. chopped cilantro 1/8 c. chopped green onion 1/4 tsp cumin 1 Tbsp lemon juice Spread cream cheese on bottom of pie plate. In a small mixing bowl beat together cranberry sauce, cilantro, green onion, cumin and lemon juice. Spread on top of cream cheese. Serve with crackers.

Peppermint Snow Cookies

Peppermint Snow Cookies 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon peppermint extract Topping 1/2 cup powder sugar 3 candy canes crushed up Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla and Peppermint extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into 1/2 inch balls, and place onto ungreased cookie sheets. While cooking mix together powdered sugar and crushed candy canes. Bake 8 to 10 minutes in the preheated oven, or until golden. Cool for a minute then sprinkle with powdered sugar/Candy cane mixture. Let cool.

Christmas M&M Cake Batter Cookies

Christmas M&M Cake Batter Cookies 1 box Pillsbury Funfetti Cake Mix {15.25 oz.} 1.5 cups Red and Green M&M’s 2 eggs 1/2 Cup Vegetable or Canola Oil Red and Green Sprinkles optional Combine cake mix, eggs, and oil in large mixing bowl, and mix well. Stir in M&M’s and sprinkles if using. Drop onto greased cookie sheet in rounded balls. Bake for 8 – 9 minutes, until done at 350 degrees

Candy Cane S’mores

Candy Cane S’mores (Makes 4) 8 graham crackers 4 large marshmallows 4 Hershey’s mini chocolate bars 4 candy canes, crushed Place one graham cracker down and sprinkle on some of the crushed up candy cane. Roast the marshmallow until melted and place the Hershey’s bar on top. Add additional crushed up candy cane on top. Place another graham cracker on top. Serve and enjoy!

Philly Cheesesteak Omelet

Philly Cheesesteak Omelet 3 eggs, beaten 3-4 slices roast beef, torn into pieces 2-3 slices provolone cheese 1/4 green pepper, sliced 1/4 medium onion, sliced 1 tbsp. butter Saute onions and peppers in butter. Cook until veggies are tender. Add roast beef with veggies. Cook until meat starts to get a little brown on the edges. Pour beaten eggs into skillet sprayed with cooking oil. Cook eggs until firm on bottom. Flip omelet, remove from heat, and add veggies and meat to half of the omelet. Cover skillet with lid for one minute to allow cheese to melt. Slide omelet into a plate and fold over.

Sweet Garlic, Mushroom and Mozzarella Omelet for One

Sweet Garlic, Mushroom and Mozzarella Omelet for One 4-5 cloves garlic 1 teaspoon extra virgin olive oil divided 2 oz. mushrooms use cremini, shiitake, or any other favorite 2 eggs beaten with 1/2 teaspoon water Fresh ground black pepper 1/2 teaspoon chopped fresh chives 1/4 cup 1 oz. Shredded Mozzarella Cheese Preheat oven to 350°F. Using a sharp knife, cut the ends off of the garlic. Drizzle with about 1/2 teaspoon olive oil and wrap the garlic in aluminum foil. Roast in the oven 30 minutes, or until the garlic is sweet and tender. Remove from the oven; allow to cool, then gently squeeze garlic from individual cloves. Set aside. Cut mushrooms into bite-size pieces; toss with about 1/4 tsp. oil and place on cookie sheet. Roast in oven 10-12 minutes. Remove and set aside. Beat eggs and water, and season with a few grinds of pepper. Add chives and stir. In small cast iron skillet (4-5"), heat remaining oil over medium heat. Add eggs, and stir until the eggs just start to form. Sprinkle with garlic, mushrooms and cheese; place in oven and bake until firm, 4 to 5 minutes. Loosen the bottom and edges and slide onto a plate. Garnish with chopped chives if desired.

Mexican Sausage & Cornbread Strata

Mexican Sausage & Cornbread Strata Use up your leftover meat, veggies, and cheeses in this make ahead dish that is perfect for breakfast/brunch or even dinner! 1 tablespoon oil 1 (12-16 oz) roll Jimmy Dean Sausage (such as Reduced Fat, Hot, etc) 1 small onion finely chopped (about 1 cup) 1 cup frozen corn defrosted or 1 cup precooked fresh corn kernels 1 cup thick salsa (drain off excess liquid) 6 cups cornbread chopped 8 eggs 2 cups milk 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon black pepper 2 cups shredded Mexican Blend (or Cheddar or Monterrey Jack) cheese Lightly spray a 13x9-inch baking dish with nonstick cooking spray. Heat oil in a large skillet over medium-high heat. Add sausage and onion to pan. Cook and break up sausage, about 5-7 minutes or until sausage is cooked through and onion is tender. Remove pan from heat and stir in corn, salsa, and cornbread until combined. Pour into prepared 13x9-inch baking dish. Whisk together eggs, milk, salt, garlic powder, and pepper in large mixing bowl until well combined. Pour over cornbread mixture. Lightly push down on mixture with a large spatula so that the bread soaks up the liquid. Refrigerate for several hours or overnight. Preheat oven to 350 degrees F. Remove strata from refrigerator and let it stand at room temperature for a little while oven is preheating (or bring to room temp if pan is sensitive to temp changes). Bake strata at 350 degrees F for about 1 hour to 1 hour 15 minutes or until toothpick comes out clean. During last 10-15 minutes of cooking, sprinkle cheese on top of dish to melt. Notes TIPS: If the salsa you are using has a lot of liquid drain as much liquid as possible or use a little less milk. Garnish with more salsa if desired. SUBSTITUTIONS: You can use any variety of Jimmy Dean sausage, any variety of shredded cheese, and any (pre-cooked) veggies you have around.

Apple Pie Pancakes

Apple Pie Pancakes 1 cup all-purpose flour 2 Tablespoons light brown sugar , packed 1 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/8 teaspoon salt 1 cup whole milk 1 large egg 1 Tablespoon butter , melted and cooled slightly 1 teaspoon vanilla extract 1 cup apple , grated (about 1 medium apple, peeled and grated) For the diced apple topping (optional) 1 apple , diced 1 1/2 teaspoons light brown sugar 1 1/2 teaspoons granulated sugar 1 Tablespoon butter ground cinnamon , to taste In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, clove and salt. In a separate small bowl combine the milk, egg, butter and vanilla and beat to combine. Preheat your skillet over medium heat and grease lightly with butter or cooking spray. Add the wet ingredients to the dry ingredients and mix just until combined--don't over mix, the batter should have some small lumps. Gently fold in the grated apple. Spoon about 1/4 cup of batter for each pancake. Cook until small bubbles form on the surface of the pancakes (2-3 minutes), and then flip and cook on the opposite side until golden brown. For the topping, combine diced applies, brown sugar, sugar, butter and cinnamon in a small saucepan. Cook over medium heat until apples are slightly softened (about 5-8 minutes). Serve pancakes immediately with diced apple topping and your favorite syrup. Notes *The pancakes are just as yummy without the apple topping

SQUARE PANCAKES AKA CASSEROLE PAN PANCAKES

SQUARE PANCAKES AKA CASSEROLE PAN PANCAKES Servings 8 1 1/2 cup Milk 4 Tbsp. Melted Butter 2 Large Eggs 2 Tsp Baking Powder 1/2 Tsp Salt 2 Tbsp Sugar 2 Cup All-Purpose Flour Preheat your oven to 350 degrees. Grease your pan, I used a Pyrex 9X13 pan, I prefer to bake in glass over metal. In a mixer combine your milk, butter, and egg. Next mix in all your dry ingredients Allow to mix until all blended, I throw it all in my Kitchen Aid Mixer Pour the batter into your pan Bake for about 20 minutes, be sure to test with a toothpick for doneness. Serve and enjoy!

Copy Cat Cracker Barrel Pecan Pancakes

Copy Cat Cracker Barrel Pecan Pancakes 2 Cups Flour 1 tsp Baking Soda 1 tsp Salt 1 tbsp Sugar 2 cups Buttermilk 1 Egg Chopped Pecans Combine dry ingredients in a mixing bowl, Add in the buttermilk and combine, Add in the egg and mix until just combined Pour baking mix onto a hot griddle, add chopped pecans to the batter prior to flipping the pancakes Flip the pancakes when the bottoms are golden brown

Crockpot Stuffing

Crockpot Stuffing 1 c. butter 2 c. chopped onion 2 c. celery 1/4 c. chopped fresh parsley 2 8 oz cans mushrooms 1 tsp poultry seasoning 3 c. chicken broth 16 c. dry bread cubes 1 1/2 tsp salt 1 1/2 tsp dry sage 1/2 tsp pepper 2 eggs beaten In a skillet melt butter. Saute onions, celery, parsley and mushrooms. Place bread crumbs in a large bowl. Pour butter mixture over bread cubes, add seasonings and toss together. Stir in broth. Add beaten eggs and mix together. Pack stuffing lightly into greased slow cooker. Cook on high for 45 minutes. After 45 minutes reduce to low for 4 hours. Notes Tips and Tricks for the BEST Stuffing! When adding your broth you want to add it slowly to ensure that you do not ad to much broth. You want just enough broth to moisten the bread cubes. Depending on the type of bread you use it can very up to a cup or more! Typically homemade bread cubes will take less broth than store bought bread cubes. If you add to much broth just throw in a few more dry bread cubes or store bought croutons. It will soak up the extra moisture making it the perfect consistency. This is a basic stuffing recipe, but feel free to add in more ingredients like dried cranberries, sausage and more! What Bread to use when making Stuffing? I highly recommend using half white and half brown sandwich bread and drying it yourself, but really you can use any kind of bread. It can be from hot dog buns, leftover sandwich bread, bagels, crusts of bread from the kids. You get the idea! Make sure you dry the bread cubs before making the stuffing. You can also get unseasoned bread cubes from the store that might even already be dried for you! How to Dry Bread for Stuffing? Counter - Cut bread into cubes and leave it out on the counter, uncovered, for at least 24 hours stirring occasionally to dry out the bread Oven - Preheat the oven to 300 degrees F. Lay the fresh bread cubes in a single layer on sheet pan. Place in oven and cook for 25 minutes, stirring half way through, or until dried. Make sure that the bread cubes do not toast or brown.

Stuffing Recipe 2 small yellow onions diced 4 stalks celery diced ½ c. butter 1 ½ tsp poultry seasoning ½ tsp sage 12 c. dried bread cubes 1 tsp sea salt ½ tsp ground black pepper 1 Tbsp fresh parsley 2 c. chicken broth 2 Tbsp butter topping Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with non-stick spray and set aside. In a large skillet melt ½ c. butter. Add onion, celery, poultry seasoning and sage to skillet. Cover over medium-low heat until tender, about 10-12 minutes. Place bread cubes in a large mixing bowl. Add onion mixture, salt, pepper, and parsley to bread cubes. Stir to combine. Pour broth over the top of bread mixture and gently toss. Place mixture in prepared baking dish. Dot with the 2 Tbsp of butter. Cover with aluminum foil. Place in preheated oven. Bake for 35 minutes. Remove from oven, uncover and bake an additional 10 minutes or until golden brown and set in the middle. Notes Be sure your bread cubes are dried and not too soft. Dried bread cubes will absorb the chicken stock better without turning your stuffing soggy, which can happen if your bread is too soft. You can buy dried bread cubes at the store or if you can't find them, buy a loaf of bread, leave it out for a few days and then cut it into cubes. Or, you can cut loaf of fresh bread into cubes and toast them in the oven at 300 degrees F for about 10 minutes before you make the stuffing. If you dry the bread cubes out in the oven you will not need as much broth. If you use seasoned dried bread cubes you may want to cut back on the added I've seen some recipes that don't have you pre-cook the vegetables, which I don't recommend. First, cooking the celery and onion in butter infuses the butter with so much flavor which adds flavor to your stuffing! Also, if you skip precooking the veggies they may not cook all the way through in the oven giving your stuffing a crunchy texture. For food safety reasons, I don't recommend making the stuffing ahead and baking it later. You can cook the vegetables ahead of time and refrigerate them up to a day in advance of making your stuffing.

Bacon, Potato, and Egg Casserole

Bacon, Potato, and Egg Casserole SERVINGS 10 1 lb bacon, cut into 1/2-inch strips 1 yellow onion diced 1 red bell pepper seeds removed and diced 3 cloves garlic minced 12 large eggs 1 cup milk 3 cups frozen diced potatoes you don't have to thaw or cook the potatoes 2 cups shredded cheddar cheese divided 1 1/2 teaspoons salt 1/2 teaspoon black pepper 2 green onions chopped Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside. In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper. Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm. Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.

CHEESY HAM AND GRITS BREAKFAST CASSEROLE

CHEESY HAM AND GRITS BREAKFAST CASSEROLE This savory casserole features eggs, grits, cheese, and ham for a special breakfast that's hearty and comforting. 3 cups milk 3/4 teaspoon salt 3/4 cup corn grits 1/4 cup (1/2 stick) unsalted butter 8 large eggs 2 cups (8 ounces) shredded cheddar cheese 2 cups diced ham Preheat oven to 350°F. Generously grease a 9-inch by 13-inch baking dish with butter or coat it with nonstick cooking spray. In a medium pot, mix milk and salt and bring to a boil. Stirring constantly, pour in grits, bring to a boil, and turn down heat. Continue stirring until grits begin to thicken. Remove from heat and stir in butter until melted. In a large bowl, scramble eggs. Mix in cheese, ham, and grits. Pour into prepared baking dish and bake in preheated oven for 45 minutes or until puffy and golden brown. Serve warm. Notes If using whole or 2% milk, you may substitute water for 1 cup of the milk, if desired. If using skim milk, go ahead and use all milk. To prepare this casserole ahead of time, bake it, allow it to cool, cover, and refrigerate overnight. In the morning, bring casserole to room temperature, cover it with foil, and bake at 350°F for 15 minutes to reheat. You may also bake this casserole, cool, cover tightly, and then freeze it for up to 1 month. Defrost casserole overnight in the refrigerator, bring it to room temperature, and then reheat it in the oven as indicated above (350°F for 15 minutes).

Breakfast Taco Casserole

Breakfast Taco Casserole SERVES 8-12 8 large eggs 1/4 cup milk, any kind salt and pepper 1 lb gluten-free breakfast sausage extra virgin olive oil 2 green bell peppers, seeded and chopped 1/2 yellow onion, chopped 14, 6" gluten-free corn tortillas, cut into 1” strips For the cheese sauce (makes 2-3/4 cups sauce): 3 Tablespoons butter 3 Tablespoons gluten-free flour 2 cups milk, any kind, at room temperature 8 oz freshly shredded sharp cheddar cheese salt Preheat oven to 400 degrees then spray a 9x13” baking dish with nonstick spray and set aside. Add eggs, milk, salt, and pepper to a large bowl then whisk to combine and set aside. Add breakfast sausage to a large, 12” skillet over medium-high heat then brown. Remove to a plate then set aside. Add a drizzle of extra virgin olive oil to the skillet then add peppers and onions, season with salt and pepper, and then saute until the peppers are tender, 8-10 minutes, turning heat down slightly if vegetables begin to burn. Remove to a plate then set aside. Turn heat down to medium them add whisked eggs to the skillet and scramble until set (do not overcook.) Remove to a plate then set aside. For the cheese sauce: Add butter to a medium-sized saucepan over medium heat. Sprinkle in flour then whisk for 1 minute. Slowly add milk while whisking constantly until smooth. Turn heat up slightly to bring sauce to a simmer while stirring frequently, then turn heat back down to medium and cook, stirring constantly until thickened, 2-3 minutes. Remove saucepan from heat then add shredded cheese and stir until smooth. Add salt to taste. Add 3/4 cup cheese sauce to the bottom of the baking dish then spread into an even layer. Add half the tortilla strips, half the cooked sausage, half the vegetables, half the scrambled eggs, and half the remaining cheese sauce. Repeat layers. Cover the baking dish with nonstick sprayed foil then bake for 30 minutes, or until cheese sauce is hot and bubbly. Let sit for 15 minutes before slicing and serving.

MUSHROOM AND FETA BREAKFAST CASSEROLE

MUSHROOM AND FETA BREAKFAST CASSEROLE yield: 8 SERVINGS 12 eggs 1 T milk, half and half, or cream (Probably optional, but I usually use it if I have some in the house.) 1 pound or more mushrooms, washed and sliced (Use more mushrooms if the budget can handle it, see notes.) 2 tsp. olive oil (or more, depending on your pan) 1 cup crumbled Feta cheese (or more) 1/3 cup sliced green onions (optional, but good) 1 tsp. Spike Seasoning, or use any all-purpose seasoning blend that’s good on eggs fresh ground black pepper to taste Preheat oven to 375F/190C. Spray 8.5 X 12 inch glass casserole dish with nonstick spray. Wash mushrooms and cut into thick slices or half slices. Heat the olive oil in a non-stick frying pan, then cook the mushrooms until they release their liquid and get slightly brown, about 5 minutes. Layer the mushrooms, Feta, and green onions (if using) into the casserole dish. Beat eggs with milk until the yolks and whites are completely combined, pour over mushroom-Feta-onion mixture, then stir gently with a fork so that mushrooms. cheese, and onions are evenly distributed in the egg mixture. Season with pike Seasoning or other seasoning of your choice and fresh-ground black pepper. (I don’t add salt because Spike Seasoning and Feta both have it.) Bake 30-35 minutes, or until eggs are completely set and the top is starting to brown. Serve hot. This will keep for at least a week in the fridge and can be reheated in a microwave or in a covered pan on the stove. NOTES: I like brown Cremini mushrooms for this recipe, but any mushrooms will work.

Everything Bagel Breakfast Casserole

Everything Bagel Breakfast Casserole yield: 10 6 leftover everything bagels — halved horizontally and cut or torn into bite-sized pieces (see notes if your bagels are fresh or very soft) 6 ounces cooked ham — bacon, or sausage, cut or crumbled into small pieces 3/4 cup freshly grated sharp cheddar cheese — divided 8 large eggs 2 1/2 cups milk 1 teaspoon ground mustard 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons chopped fresh chives — plus additional for sprinkling on top 8 ounces reduced-fat cream cheese — or regular cream cheese; do not use fat free Lightly coat a 9x13-inch or similarly sized casserole dish with baking spray. Scatter the bagel pieces into the bottom of the dish. Scatter the ham (or bacon or sausage) over the top of the bagels. Sprinkle with 1/2 cup cheese. In a large bowl, combine the eggs, milk, mustard, salt, and pepper until smooth. Pour the egg mixture over the bagels, then lightly press down on the bagels so that they absorb some of the egg. Cut the cream cheese into small pieces, then dot the pieces on top. Sprinkle on the 2 tablespoons fresh chives and remaining 1/4 cup cheese. Cover the casserole tightly with plastic or foil and refrigerate for 2 hours or overnight. When ready to bake, remove the casserole from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Tent the casserole with foil and bake, covered, for 40 minutes. Remove from the oven, uncover, then return to the oven and continue baking until golden at the edges and set in the center, about 15-20 additional minutes. Let stand at room temperature for 10 minutes. Serve warm. Recipe Notes If your bagels are fresh or very soft, toast them in the oven first to dry them out and help them absorb the custard: Place two racks in the upper and lower thirds of your oven and preheat the oven to 300 degrees F. Spread the bagel pieces out in a single layer on two large baking sheets. Bake for 15 minutes, until browned and crisp. Use in the recipe as directed. Casserole can be assembled and stored in the refrigerator up to 1 day in advance. To freeze: Fully bake the casserole, then let cool and cover tightly. When ready to bake, let thaw overnight in the refrigerator, then reheat, covered, in a 350 degree F oven.

Amish Breakfast Casserole

Amish Breakfast Casserole 1 lb. sliced bacon diced 1 medium sweet onion chopped 6 large eggs lightly beaten 4 cups frozen hash browns shredded, thawed 2 cups cheddar cheese shredded 1 1/2 cups small curd cottage cheese 1 1/4 cups Swiss cheese shredded 1 lb. mild, bulk sausage 1/2 red bell pepper diced 1/2 green bell pepper diced fresh, snipped chives for garnish In a large skillet, cook bacon and onion until bacon is crisp; drain. In a separate skillet cook sausage and bell peppers. In a very large mixing bowl, combine the remaining ingredients; stir in bacon mixture and sausage mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. RECIPE NOTES NOTE: You can also make this ahead and refrigerate overnight before baking.

Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole SERVES 12 30 oz bag gluten-free frozen hash browns (I like Ore-Ida) 1 lb gluten-free sausage, browned & drained (I like Johnsonville) 8 oz shredded cheddar cheese 8 oz shredded mozzarella cheese 6 green onions, sliced and divided in half 12 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Spray a 6-quart crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and half the green onions, then repeat hash brown, sausage, and cheese layers. In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set. Serve with remaining green onions, salsa, or guacamole.

Smoked Sausage Hashbrowns

Smoked Sausage Hashbrowns 12 oz package of frozen O'Brien style hash browns with the peppers and onions 16 oz package of smoked sausage any brand. I like to stock up when it's on sale and have it on hand in the freezer. 2 tbs. vegetable oil salt & pepper to taste Heat the vegetable in a frying saucepan on medium/high heat until hot. Add in the O'Brien hash browns and saute until tender, 8-10 minutes. While the hashbrowns are cooking, cut the smoked sausage into small chunks and add into the frying pan. Cook another 8-10 minutes until the potatoes are soft and the smoked sausage is heated through. If the potatoes start to stick turn the heat down and continue to stir occasionally. Serve immediately.