Milky Way Fudge

Milky Way Fudge YIELD 24 fudge pieces 3 regular-size Milky Way bars 1 (12 ounce) can sweetened condensed milk 12 ounces milk chocolate chips nuts (optional) Melt candy bars and milk in microwave for 3 to 3 1/2 minutes. Stir in chocolate chips and nuts. Pour into buttered 8-inch square pan. Cools quickly. **tips Can also be made with Snickers candy bars too Refrigerate overnight to set properly. If you like a more gooey fudge use 14 ounces of sweetened condensed milk

Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake For the cake layer: 15.25 oz. Chocolate Fudge Cake Mix (I used Betty Crocker) 3 eggs 1/2 cup oil 1 1/4 cup freshly brewed coffee, let cool down a bit, water can be used here instead if desired For the pudding layer: 3.9 oz. instant chocolate pudding mix 2 cups milk For the third layer: 12 oz. bag semi-sweet chocolate chips In a medium-sized bowl add the cake mix, eggs, and oil. Start blending with a hand mixer for a few seconds before adding the coffee. Slowly add the coffee and finish blending. Do not over blend, some lumps are fine. In another bowl mix the pudding mix and milk until combined. Let thicken for a few minutes. Spray the slow cooker with non-stick spray. Add the cake batter. Then add the pudding by dropping dollops over the cake mix. Spinkle over the chocolate chips. Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.

Cool Ranch Doritos Chicken Fingers

Cool Ranch Doritos Chicken Fingers 2 lbs boneless chicken breasts, cut into “tenderloin” strips 2 cups buttermilk 1 (12 oz) bag of Cool Ranch Doritos (or whatever flavor you prefer) 1 cup flour *optional 1-2 Tbsp Ranch seasoning mix for extra Ranch flavor In a medium bowl, marinate the chicken strips in buttermilk for at LEAST 2-3 hours (you can soak overnight). When ready to bake preheat oven to 400°. Line a baking sheet with foil and spray with nonstick spray. Set aside. Take bag of Doritos and crush the chips inside. Now transfer Dorito pieces and flour into food processor or blender to crush and blend until the Doritos are the size of panko bread crumbs. Add in Ranch seasoning if desired. Transfer crumbs into a medium bowl. Set up a “coating station” and remove each chicken strip from the buttermilk, allowing excess to drip off and coat the chicken in the Dorito/Flour mixture. Transfer to lined baking sheet. Continue with all chicken. Bake chicken strips for 15-20 minutes until chicken is cooked through. Serve immediately with Ranch dressing!

Butter Chicken

Butter Chicken 1 – 1/4 pounds lean boneless chicken breasts pounded or sliced thin (approx 1/2 inch) 2 eggs, whisked 1 sleeve Ritz Butter round crackers (about 30), crushed 1 tsp salt 1 tsp black pepper 1/2 tsp garlic powder 1/2 cup butter, cut into cubes Preheat oven to 375° In medium bowl combine crushed crackers, salt, pepper and garlic powder. Rinse and pat each chicken breast dry. Dip each breast into the whisked eggs and then into the cracker mixture, coating evenly. Place chicken into a 9×13 baking dish. Scatter the cubes of butter around the chicken in the baking dish and bake for 25-30 minutes until chicken is cooked through and juices run clear. Serve immediately, spooning extra butter on top of the chicken if desired. Notes: Store airtight in the refrigerator for up to 3 days

Cheesy Ranch Chicken Hash Brown Casserole

Cheesy Ranch Chicken Hash Brown Casserole 1 (10 3/4 oz) can cream of chicken soup 1 cup sour cream 1 (8 oz) block cream cheese, room temperature 1/2 cup milk 1 tsp dried thyme 1/2 tsp black pepper 1 (1 oz) pkg Ranch seasoning 1 (15 oz) can whole kernel corn, drained 2 cups grated cheddar, divided 3 cups (cooked) shredded or cubed chicken 1 (28-32oz) pkg diced potatoes (like hash browns), thawed 1– 1/2 cup crushed seasoned croutons or butter crackers (I used Garlic Croutons), depending on how much crunch you want! Preheat oven to 350° In a large bowl combine soup, sour cream, milk, cream cheese, thyme, pepper and Ranch seasoning. Stir until smooth. Mix in corn and 1 cup grated cheese. Next mix in diced potatoes and chicken. Spread entire mixture into an ungreased 9×13 pan. Sprinkle remaining cup of cheese on top and finally the crushed croutons or crackers. Bake for 30 minutes until mixture is hot and bubbly.

Chicken Dipping Sauce

Chicken Dipping Sauce The perfect dipping sauce for chicken and beyond! 1/2 cup mayonnaise 1 tablespoon yellow mustard 1 tablespoon dijon mustard 2 1/2 tablespoons honey 2 tablespoons BBQ sauce ( I always use Sweet Baby Rays) Instructions: In a medium bowl whisk all ingredients together. Serve with grilled chicken, chicken nuggets, french fries, or even on a burger! Notes: Store airtight in refrigerator for up to a week.

Slow Cooker Crack Chicken

Slow Cooker Crack Chicken 3 lbs boneless chicken breasts 2 (8 oz) blocks cream cheese 2 (1 oz) packets dry Ranch seasoning 8 oz bacon, cooked crisply and crumbled In a slow cooker combine place chicken, cream cheese, and Ranch seasoning. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine. Add in crumbled bacon and stir to incorporate. Serve warm. Notes: Store airtight in the refrigerator for up to 3 days

Apple Dumplings Cobbler

Apple Dumplings Cobbler 4 cups flour 2 teaspoons salt 1 cup shortening, cold 1/2 cup butter, cold 10 tablespoons cold water 4 each of a combination of three different apple varieties (I used Granny Smith, Fuji, and Gala apples), peeled and sliced 1/4 inch slices 2 cups of sugar 2 tablespoons cinnamon 1/2 cup butter (1 stick) 1-1 1/2 cups water 1/2 cup butter (melted) Preheat oven to 400 degrees F. Mix flour, salt, shortening, and 1/2 cup cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly. Divide the dough in half. Roll one half of the dough on a lightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides. Placed sliced apples in the prepared dish; set aside. In a large saucepan, heat, sugar, cinnamon, 1/2 cup butter (1 stick) and water over medium heat until butter melts. Pour over the apples in the prepared dish. Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the apples. Place another row of strips going the opposite direction 1/2 inch apart. Brush liberally with melted butter and sprinkle with course sugar and bake for 1 hour. Serve hot or room temperature with ice cream. Note: The top layer of crust can be rolled in a single layer and placed over the apples.

Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits 1 (10-ounce) can crush pineapple, drained, juice reserved 1/2 cup firmly packed light brown sugar 1/4 cup (1/2 stick) butter, at room temperature 10 maraschino cherries 1 (12-ounce) package refrigerated buttermilk biscuits (10 count) Preheat oven to 400°F. Grease 10 cups of a muffin tin. In a medium bowl, combine pineapple, sugar, and butter, and mix well. Divide pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of pineapple mixture. Pour about 1 teaspoon pineapple juice over each biscuit. Bake 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm. Notes: Don't worry if your biscuits don't come out perfect when you invert the pan. They are easy to fix, just put them right side up and spoon the pineapple mixture back on top of them that has stayed in the muffin tin.

Camp Biscuits

Camp Biscuits 2 tubes of refrigerated canned biscuits vegetable oil for frying 1 cup sugar 1 tablespoon cinnamon powdered sugar Separate and lay biscuits on a sheet pan; set aside. In a small bowl mix sugar and cinnamon; set aside. Pour powdered sugar in bowl; set aside. In deep skillet, heat oil hot enough for frying. Drop biscuits in hot oil being sure not to crowd them. Flip biscuits immediately and fry until golden brown. Flip biscuits again to brown the other side. (This goes fast so do not leave the skillet with them frying) Lay on a sheet pan lined with paper towels. Roll half of the biscuits in sugar mixture. Roll the other half in the powdered sugar.

Baked BBQ Country Style Pork Steaks {Ribs}

Baked BBQ Country Style Pork Steaks {Ribs} 4-5 lbs. boneless Country Style Pork Steaks {Ribs}, washed and pat dry salt and pepper garlic powder (optional) ground coriander (optional) Montreal Steak Seasoning 1 cup water 1/4 cup liquid smoke Sweet Baby Ray's Original Barbecue Sauce Preheat oven to 375 degrees. Place pork steaks on a sheet pan and sprinkle liberally all the seasons listed above. Cover them with plastic wrap and let them set for an hour in the refrigerator to marinate with the seasoning. Set them out for 30 minutes before baking them. Arrange the pork steaks on top of a rack and place the rack on a deep sheet pan to catch all the fat drippings. Pour water and liquid smoke in the bottom of the broiler pan and lay the rack on top. Cover the rack and the broiler pan together with foil. Bake them for 45-55 minutes. Remove them from the oven. Remove them from the rack and lay them on a platter. Remove the rack and set aside. Pour off all but 1/2 cup of the pan drippings. (At this point you can take them outside and put them on the grill and cook according to your grill instructions) Place the pork steaks back in the pan with the pan drippings and brush liberally with barbecue sauce. Place them back in the oven and bake for 10-15 minutes or until the barbecue sauce has thicken and caramelized on the pork steaks. Note: You may use any additional seasonings to your taste. You can use more or less of the liquid smoke. You can marinate with the seasonings longer even overnight. How long you bake them may vary depending on the size and fat content of the steaks. Mine took 45 minutes.

Crispy Roasted Sugar Snap Peas

Crispy Roasted Sugar Snap Peas 2 lbs. fresh sugar snap peas 1/4 cup olive oil 1 tablespoon McCormick's Steak Seasoning 2 teaspoons coarse ground salt Preheat oven 425 degrees F. Line a sheet pan with foil or parchment paper; set aside. Wash and pat dry snap peas. Place them in a bowl. Drizzle olive oil over snap peas and toss until peas are completely coated. Sprinkle steak seasoning over snap peas and toss until the snap peas are completely coated with seasoning. Pour and arrange snap peas on the prepared sheet pan in single layer. Place sheet pan in oven and roast snap peas for 10-15 minutes. Remove sheet pan and stir and turn snap peas. Return sheet pan to the oven and roast 10-15 minutes longer or until snap peas are crisp. Immediately salt snap peas, toss and salt them again. Serve hot or at room temperature.

Breaded Pork Chops with Caramelized Onions

Breaded Pork Chops with Caramelized Onions 8 pork chops 1/4 inch thick 2 tablespoons butter 1 large onion, sliced 1/4 inch slices 1/2 teaspoon Kosher salt 1 cup milk 2 large eggs 1 1/2 teaspoon salt 1 teaspoon coarse black pepper 3 cups fine dry breadcrumbs 2-4 tablespoons vegetable oil In a 10-inch skillet, melt butter over medium heat. Add onion and cook, occasionally stirring, until tender and lightly browned. Sprinkle with salt. Keep warm. In a shallow bowl, whisk together milk and eggs until well blended. Place breadcrumbs in a separate shallow bowl. Pat dry pork chops with paper towels. Sprinkle garlic powder, salt, and pepper on pork chops. Dip into milk mixture, then into breadcrumbs, coating evenly. Heat oil in large skillet over medium heat. Add pork chops and cook 2 to 3 minutes on each side or until cooked through. Top with onions. Note: Add more oil as needed to cook pork chops.

3 ingredient Chicken

3 ingredient Chicken About 3 1/2 pounds boneless, skinless chicken 1 ( .7 ounce) packet of Italian dressing mix 1/2 cup brown sugar, packed Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking. Gently Rinse chicken, pat dry with paper towels. Combine and the dried Italian seasoning mix and the brown sugar, mixing together well. Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken. Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.

Squash Casserole

Squash Casserole Tender yellow squash in a creamy, rich sauce, topped with buttery crackers 2 tablespoons oil 8 cups sliced squash, 1/4 inch slices Large onion, cut into chunks 1 teaspoon salt 1 1/2 coarse black pepper 12 oz. shredded white cheddar cheese 1/2 cup sour cream 1/2 cup mayonnaise 2 eggs 1 sleeve round buttery crackers, crushed into chunky crumbs 1/4 cup butter, melted Preheat oven 350 degrees F. Spray 9 x 9 inch baking dish with oil spritzer; set aside. In a large skillet, add the avocado oil, squash, and onions. Sprinkle with salt and pepper. Cook the vegetables for 5-8 minutes. The onions should be translucent and still crisp. The squash should be turning bright yellow and still crips. Do not overcook the vegetables. They will finish cooking in the oven. Remove from the heat and prepare the creamy sauce. In a large bowl, add 1/2 of the shredded cheese, sour cream, mayonnaise, and egg. Stir the mixture well until the eggs are well mixed with the other ingredients. `-Add the sauteed vegetables to the creamy mixture. Pour the creamy vegetable mixture into the prepared baking dish. Sprinkle the remainder of the shredded cheese over the creamy vegetable mixture evenly to the edge of the dish. In a small bowl, add the cracker crumbs and drizzle the melted butter over them. Toss until all the crumbs are coated. Sprinkle over the creamy vegetable mixture evenly to the sides of the dish. Bake for 20-25 minutes until the cracker crumbs are golden brown and the cheese is bubbly.

SOUTHERN BABY LIMA BEANS

SOUTHERN BABY LIMA BEANS They sometimes called butter beans in the south 2 tablespoons bacon grease 2 teaspoons salt 1 teaspoon coarse black pepper 1 teaspoon coriander 1 teaspoon onion powder 2 lbs fresh baby lima beans (or 10 oz. bag frozen) 1/4 cup butter Bring 2 quarts of water to a boil. Place the fresh or frozen baby lima beans and the rest of the ingredients except the butter in the stock pot when the water comes to a boil. Simmer for 45-55 minutes. Stir every so often and add water if needed. Keep the water to a minimum. Not too much. Remove the baby lima beans from the burner and add the butter. Toss the butter around in the baby lima beans. Check to see if the butter beans need more salt and pepper. The secret to the most flavorful baby lima beans is to add the butter at the end. Bacon grease + Butter = Simplest Most Flavorful Baby Lima Beans

Southern Sweet Pot Pie

Southern Sweet Pot Pie Ingredients: Filling 3 cups cooked, peeled and mashed sweet potatoes (I mash mine in the food processor) 2 heaping teaspoon cornstarch 2 cup milk (canned, half and half, cream or whole milk) 1 cup sugar 1 cup brown sugar 6 large egg yolks 2 teaspoon vanilla 2 teaspoons pumpkin pie spice 2 tablespoons margarine, melted Directions: Filling Preheat oven to 350 degrees F. Roll out pie crusts and place it in the pie plates. In a large bowl add the remaining ingredients and mix well with a wire whisk. Pour into the unbaked pie shells. Bake for 45 minutes or until pie is firm. Allow to cool completely before serving. Ingredients Pie Crust (4) 4 cups all-purpose flour 1 3/4 cups shortening (butter flavored) 2 teaspoons salt 1 tablespoon sugar 1 large egg 1/2 cup water 1 tablespoon white vinegar Directions: Pie Crust Mix flour, shortening, salt, and sugar together with a pastry blender until well blended. Slightly beat egg, water, and vinegar together with a whisk and pour over the well blended flour mixture. Mix all ingredients together with a fork. Divide crust into 4 equal parts. Roll each with a rolling pin and place into 4 pie pans. Flute edges of crust. (If not using all 4 prepared pie crust at one time, they can be frozen for later up to 6 months)

German Chocolate Pie

German Chocolate Pie 1 (4 oz.) pkg. German Chocolate ¼ c. butter (½ stick) 1 2/3 c. (14 ½ oz.) can evaporated milk 1 ½ c. sugar 3 Tbsp. cornstarch 1/8 tsp. salt 2 eggs 1 tsp. vanilla 1 unbaked 10 inch pie shell 1 1/3 c. coconut ½ c. chopped pecan Preheat oven to 375 degrees F. Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch, salt; beat in eggs an vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans; sprinkle over filling. Bake for 45 minutes or until top is puffed. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before serving. Makes 10-12 servings. Note: If the crust begins to brown too much, put a ring of foil around the edges. Also if the coconut and pecans begin to brown too much you might need to put a sheet of foil over the entire pie.

Homemade Tartar Sauce

Homemade Tartar Sauce 3 medium onions, finely chopped and patted dry (see note) 1/2-3/4 cup pickle relish, drained (amount depends on how big the onions so start out with 1/2 cup) 3/4-1 cup mayonnaise (amount depends on how big the onions so start out with 3/4 cup) In a medium bowl, mix all the above ingredients together until well mixed. Refrigerate until time to serve. Note: You can use dill or sweet relish. We prefer dill. We like a lot of onion in our tartar sauce, but you can use one onion if you prefer. I find that the flatter/thinner onion in shape is sweeter in taste.

Mexican Salad

Mexican Salad 1 large head iceberg lettuce, washed and chopped 2 tomatoes, chopped 1 purple onion, chopped 1 15.5 can Ranch Style Beans, drained and rinsed 12 oz. cheddar cheese, grated 1 large (12 oz.) Bag Doritos Corn Chips, broken into pieces 24 oz. Bottle Classic Catalina Salad Dressing, chilled In a large bowl, add lettuce, tomatoes, onions, and beans; Toss and refrigerate before serving. Remove from the refrigerator. Add cheese, chips, and dressing. Mix well by folding all ingredients together, being sure not to break up the chips to much and mashing the vegetables. Note: Taco meat can be added and any substitutions can be made to your liking.

Sausage Gravy and Old Fashioned Buttered Toast

Sausage Gravy and Old Fashioned Buttered Toast 1 lb. roll bulk pork sausage 2-3 tablespoons reserved grease from cooked sausage patties 2-3 tablespoons flour 2 tablespoons butter is sausage is lean 2-3 cups milk salt and pepper to taste 6 slices white bread 1/2 cup butter (or margarine), cut into pats In a large heavy gauge skillet or iron skillet, add sausage break up into small crumbles while cooking. Cook until the sausage is no longer pink and it is done. Remove crumbled sausage from skillet with a slotted spoon and drain on paper towel. Reduce heat to medium low. If the pork sausage is real lean and there is not at least 2 tablespoons of grease in the skillet add a tablespoon of butter at a time to reach 3 tablespoons of grease in the skillet before adding the flour. Add flour to reserved grease, stirring constantly with a wire whisk until well incorporated in grease and lightly brown. Add 2 cups milk and stir constantly with a wire whisk, simmering until gravy is thickened. If the gravy gets to thick add remaining milk to get the consistency you desire. Add crumbled sausage and stir in until well incorporated. Serve warm over biscuits or toast. To make the toast lay each slice of bread on a sheet pan. Cut pats of butter and place a pat in each corner of the bread. Toast under the broiler in the oven. Note: If gravy tends to thicken before serving, add milk and stir until it reaches the creamy consistency. Venison sausage maybe substituted for pork sausage.

Coffee Pie

Coffee Pie 1 chocolate pie crust (8-inch) 1 1/4 cups cold milk 2 tablespoons hazelnut flavor instant coffee 2 pkg. 4-serving white chocolate flavor instant pudding 8 oz. Cool Whip, divided In a medium mixing bowl, whisk together milk and instant coffee; add pudding mix and 1/2 of the whipped topping. Beat until creamy and mixture becomes thick, about 1 minute. With a spatula, spread mixture in a prepared crust and top with the remaining whipped topping. Refrigerate until ready to serve.

DIY Vicks Shower Pucks

DIY Vicks Shower Pucks!!! ~ put theses in the bottom of your shower when your sick and let them melt away while you have a hot shower. Leaves you feeling less stuffy and helps to clear up colds faster. Ingredients: - NOT EDIBLE!! 1 Cup Baking soda 1/2 Cup Cornstarch... 1/3 - 1/2 Cup Water 2 - 3 tsp Vicks vapor rub Heat water enough to melt vicks in. Add in baking soda and cornstarch and mix into a think paste, if you need to add more water. Line a muffin tin with paper cups, fill each cup about half way with mixture. Let dry overnight. Remove from paper cups when discs are hard and store in an airtight container.

Crock Pot Taco Soup

Crock Pot Taco Soup 1 lb. ground beef, browned and drained 1 can petite diced tomatoes 1 can light red kidney beans, undrained 1 can pinto beans, undrained 1 small package frozen corn 1 envelope dry Hidden Valley Ranch Dressing Mix 1 envelope dry Taco Seasoning 1 small onion, chopped Garnishes: shredded cheese sour cream tortilla or corn chips Combine all ingredients, except chips, cheese and sour cream in crock pot. Cover. Cook on Low 4-6 hours. Garnish individual servings with chips, cheese and sour cream if desired

Crock Pot Philly Cheese Steak

Crock Pot Philly Cheese Steak 2 lbs. good sirloin chopped up 1 8-oz package cream cheese 8-oz provolone cheese 1 red pepper 1 portabella mushroom 1 onion 2 cloves of garlic Olive oil Lots of seasonings Brown the steak-- throw it all in your crock pot and when you come home from work ENJOY!!!! Add sirloin and cook to your preferred temperature. Cut up cream cheese and provolone into chunks. Add the cheeses and stir until you have made a sauce. Serve in bowls.

No Bake Peanut Butter Pie

No Bake Peanut Butter Pie 8 oz. cream cheese, room temp. 1/2 C. sugar 1 C. creamy peanut butter 1 chocolate crust pie shell (baking section of store is where I found mine) 1 tub cool whip 1 jar hot fudge sauce Using a hand mixer combine cream cheese, sugar and peanut butter, about 2 minutes. Fold in 3 cups of the whip cream, leave enough for the topping. Pour into the chocolate pie shell. Place the jar of hot udge in the microwave for 40 seconds. Pour 1/2 the jar over the pie and smooth it out to the edges. Place this pie in the fridge for 1 hour or until hot fudge is set. Remove and top with remaining whip cream. Heat the fudge again, just about 30 seconds. Place 4 big spoonfuls of the hot fudge into a ziploc bag and the cut off the tip and drizzle over the top of the pie. Refrigerate again for an additional 2 hours before serving.

AIR FRYER CAJUN SHRIMP DINNER

AIR FRYER CAJUN SHRIMP DINNER 1 tablespoon Cajun or Creole seasoning 24 (1 pound) cleaned and peeled extra jumbo shrimp 6 ounces fully cooked Turkey/Chicken Andouille sausage or kielbasa*, sliced 1 medium zucchini, 8 ounces, sliced into 1/4-inch thick half moons 1 medium yellow squash, 8 ounces, sliced into 1/4-inch thick half moons 1 large red bell pepper, seeded and cut into thin 1-inch pieces 1/4 teaspoon kosher salt 2 tablespoons olive oil In a large bowl, combine the Cajun seasoning and shrimp, toss to coat. Add the sausage, zucchini, squash, bell peppers, and salt and toss with the oil. Preheat the air fryer 400F. In 2 batches (for smaller baskets), transfer the shrimp and vegetables to the air fryer basket and cook 8 minutes, shaking the basket 2 to 3 times. Set aside, repeat with remaining shrimp and veggies. Once both batches are cooked, return the first batch to the air fryer and cook 1 minute.

Chewy Coconut Cookies

Chewy Coconut Cookies 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1 1/3 cups flaked coconut Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Big, Fat, Chewy Chocolate Chip Cookie

Big, Fat, Chewy Chocolate Chip Cookie 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Tender Pork Spare Ribs

Tender Pork Spare Ribs 1 cup brown sugar 1/2 cup fajita seasoning (such as Fiesta) 2 tablespoons Hungarian sweet paprika 2 racks pork spareribs, fat trimmed 1 cup beer 3 cloves garlic, minced 1 tablespoon honey 3 tablespoons Worcestershire sauce 1 tablespoon prepared brown mustard Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

Jalapeno Chicken

Jalapeno Chicken 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 1 (16 ounce) bottle Italian dressing 3 fresh jalapeno peppers, halved lengthwise and seeded 1 (3 ounce) package cream cheese, softened 6 slices bacon toothpicks Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

Pork Steak

Pork Steak 2 tablespoons vegetable oil 4 pork steaks onion powder garlic powder salt and ground black pepper to taste 1 large onion, chopped 2 (4.5 ounce) cans sliced mushrooms, drained 2 (10.75 ounce) cans condensed cream of mushroom soup 1 (10.75 ounce) can water 1 (1 ounce) package dry onion soup mix 1 tablespoon Worcestershire sauce Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms. In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil. Bake in preheated oven for 90 minutes.

Spicy Garlic Lime Chicken

Spicy Garlic Lime Chicken ¾ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ⅛ teaspoon paprika ¼ teaspoon garlic powder ⅛ teaspoon onion powder ¼ teaspoon dried thyme ¼ teaspoon dried parsley 4 boneless, skinless chicken breast halves 2 tablespoons butter 1 tablespoon olive oil 2 teaspoons garlic powder 3 tablespoons lime juice In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Baked Teriyaki Chicken

Baked Teriyaki Chicken 1 tablespoon cornstarch 1 tablespoon cold water ½ cup white sugar ½ cup soy sauce ¼ cup cider vinegar 1 clove garlic, minced ½ teaspoon ground ginger ¼ teaspoon ground black pepper 12 skinless chicken thighs In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Shrimp Louis Pasta Salad

Shrimp Louis Pasta Salad 3 cups spiral shaped pasta, uncooked 1 cup mayonnaise 1/2 cup ranch dressing 1/3 cup seafood cocktail sauce 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce salt and pepper 1 lb medium cooked shrimp, peeled & deveined 1/2 cup chopped fresh tomato 1/2 cup sliced green onion 1/4 cup chopped sweet red pepper 2 tablespoons chopped fresh parsley Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper. Stir in cooled pasta and remaining ingredients. Serve immediately or cover and refrigerate.

Sugar Crumb Crispies

Sugar Crumb Crispies 1/4 cup butter *make sure butter is cold* 1/4 cup sugar 1/4 cup brown sugar 1/4 tsp cinnamon dash of salt 1/2 cup flour 1 can Pillsbury Cresent Rolls Preheat oven to 400 degrees F Cut in butter to sugars, cinnamon, and salt and flour to form crumbs. On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top. Bake at 400 degrees for 8-12 minutes. After they were cooked and cooled I cut them into smaller triangles but you can leave them big too! GLAZE 1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.* 1 Tbsp. softened butter 1-1/4 tsp. vanilla 1 to 1-1/2 Tbsp. milk Blend together and drizzle over Sugar Crumb Crispies

Peach Cobbler

Peach Cobbler 2 cups fresh sliced or canned (drained) peaches 1 cup Bisquick All Purpose Mix 1 cup of milk 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup butter, melted 1 cup of sugar Preheat oven to 375 degrees F. In an 8 x 8 baking dish, stir in Bisquick mix, milk, nutmeg and cinnamon together until mixed well. Stir in melted butter. In a medium mixing bow, stir sugar and peaches. Spoon over cobble crust. Bake for 1 hour or until crust is a golden brown. Serve warm and Enjoy! Great with a scoop of Vanilla Ice Cream too!

Easy Fruit Dip

Easy Fruit Dip 1 (8 ounce) package cream cheese, softened 16 ounces marshmallow creme 1 tablespoon maraschino cherry juice Place cream cheese and marshmallow cream in a microwave-safe bowl. Place in microwave and cook on medium-high for 20 seconds increments, until softened. Stir cherry juice into the cream cheese and marshmallow creme mixture. Cover and refrigerate until chilled.

Mexican Egg Rolls

Mexican Egg Rolls 1 (14 ounce) package egg roll wrappers 1 pound lean ground beef 1 (1.25 ounce) package taco seasoning mix 1 (4 ounce) can diced green chilies, drained 2 cups shredded pepperjack cheese 4 cups oil for frying, or as needed Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C). Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.

Caramel Pretzel Nut Popcorn

Caramel Pretzel Nut Popcorn 8 cups broken salted pretzels 20 cups popped popcorn 4 cups dry roasted peanuts 3 cups brown sugar 3/4 cup light corn syrup 1 1/2 cups butter 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons vanilla extract Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside. In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly. Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.

Emergency Garlic Bread

Emergency Garlic Bread 4 hot dog buns 4 teaspoons butter, or as needed 2 teaspoons garlic powder, or to taste Preheat your oven's broiler, or a toaster oven. Separate the bun halves, and spread butter onto the cut side of each one. Sprinkle some garlic powder over the butter. Broil or toast until golden brown, about 4 minutes.

Jalapeno Cheese Puffs

Jalapeno Cheese Puffs 1 (8 ounce) package cream cheese, softened 1 cup shredded Monterey Jack cheese 1 (4 ounce) can diced jalapeno peppers 2 cloves garlic, pressed 3 green onions, diced 1 (16 ounce) package wonton wrappers 1 quart vegetable oil for frying In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions. Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal. In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

Deep Fried Jalapeno Slices

Deep Fried Jalapeno Slices 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon garlic powder 2 eggs 1 cup beer 1/2 quart vegetable oil 2 cups sliced jalapeno peppers Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl. In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C). Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!

Parmesan Garlic Bread

Parmesan Garlic Bread 1 teaspoon garlic salt 1/4 teaspoon dried rosemary 1/8 teaspoon dried basil 1/8 teaspoon dried thyme 1/8 teaspoon garlic powder 1 tablespoon grated Parmesan cheese 1 (1 pound) loaf French bread, halved lengthwise Preheat oven to 300 degrees F (150 degrees C). In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese. Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired. Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

Cajun Appetizer Meatballs

Cajun Appetizer Meatballs 1 pound lean ground beef 1 1/2 teaspoons hot pepper sauce 2 tablespoons Cajun seasoning 1 tablespoon Worcestershire sauce 1 tablespoon dried parsley 1/4 cup finely chopped onion 1/4 cup fresh bread crumbs 1/4 cup milk 1 egg 1/2 cup barbeque sauce 1/2 cup peach preserves Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle. In a small bowl, combine the barbeque sauce and peach preserves. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Peanut Butter Chocolate Chip Cookie Dough Bites

Peanut Butter Chocolate Chip Cookie Dough Bites 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel 2 teaspoons vanilla extract 1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels ) 1/4 cup (80 grams) honey (agave would be amazing too!) 1 teaspoon baking powder** a pinch of salt if your peanut butter doesn’t have salt in it 1/2 cup (90 grams) chocolate chips * My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons ** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. Yields about fourteen 1 1/2″ cookie dough balls. *** Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter.

Tomatillo Salsa Verde

Tomatillo Salsa Verde 1 pound tomatillos, husked 1/2 cup finely chopped onion 1 teaspoon minced garlic 1 serrano chile peppers, minced 2 tablespoons chopped cilantro 1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin 1 1/2 teaspoons salt, or to taste 2 cups water Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Salsa

Salsa 2 (14.5 ounce) cans stewed tomatoes 1/2 onion, finely diced 1 teaspoon minced garlic 1/2 lime, juiced 1 teaspoon salt 1/4 cup canned sliced green chiles, or to taste 3 tablespoons chopped fresh cilantro Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

Kettle Corn

Kettle Corn 1/4 cup vegetable oil 1/4 cup white sugar 1/2 cup unpopped popcorn kernels Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

Butterscotch Oatmeal

Butterscotch Oatmeal 1 egg, beaten 1 3/4 cups milk 1/2 cup packed brown sugar 1 cup rolled oats 2 tablespoons butter In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

Strawberry Bread

Strawberry Bread 2 cups fresh strawberries 3 1/8 cups all-purpose flour 2 cups white sugar 1 tablespoon ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 1/4 cups vegetable oil 4 eggs, beaten 1 1/4 cups chopped pecans Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

Peanut Butter Bars

Peanut Butter Bars 1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups confectioners' sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons peanut butter In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Chicken Cornbread Casserole

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

Hasselback Butternut Squash

Hasselback Butternut Squash 1 butternut squash, halved lengthwise, peeled, and seeded 2 tablespoons olive oil ½ cup butter 8-10 sage leaves 4 cloves garlic, minced ½ teaspoon ground sage ¼ cup parmesan cheese, shredded or shaved 1 teaspoon red pepper flakes Kosher salt and black pepper Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray. Place squash halves cut-side down onto baking sheet. Drizzle both halves with olive oil, then dried sage, 2 teaspoons salt and 1 teaspoon black pepper. Brush or rub oil and seasonings to both sides of squash. Roast for 10-15 minutes or until squash has softened enough to cut. Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash. Melt ½ cup butter in a pan on medium heat. Stir frequently, 2-3 minutes, until butter begins to brown and leave brown bits in the pan. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves. Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections. Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.

Strawberry Crunch Cake

Strawberry Crunch Cake 2 (8 inch round) French vanilla cake layers, baked and cooled 2 (8 inch round) strawberry cake layers, baked and cooled Strawberry Crunch: 12 Golden Oreo cookies 12 shortbread cookies (I used Lorna Doone) 3 Tablespoons salted butter, melted 1 cup freeze dried strawberries Strawberry frosting: 1 cup salted butter, softened 2 Tablespoons heavy cream 1 cup frozen strawberries, thawed and pureed (alternatively, you could use fresh) 4 cups powdered sugar Cream cheese frosting: 4 oz cream cheese, softened 1/2 cup salted butter, softened 1/4 cup heavy cream 1 teaspoon vanilla extract 4 cups powdered sugar Prepare the strawberry crunch In the bowl of your food processor, pulse Golden Oreos and shortbread cookies until they are in coarse crumbs. Add melted butter and pulse until combined. Add freeze-dried strawberries and pulse until combined. Prepare strawberry frosting: In the bowl of your mixer, beat butter on medium speed until smooth. Add heavy cream and strawberry puree, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute. Assemble: Place one strawberry cake layer on a plate and frost generously with 1/3 of strawberry frosting. Repeat, alternating layers until assembled. Prepare cream cheese frosting: In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth. Add heavy cream and vanilla, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute. Frost the outside of the cake (don’t worry if it doesn’t look perfect — you’ll cover it all in crumbs) Add strawberry crunch: Cupping some of the crumb mixture in your hand, work your way around the cake, gently pressing the crumb mixture into the frosting. Repeat until entire top and sides of cake is covered in crumbs. Notes Store uneaten cake in the refrigerator.

Pineapple Cheesecake

Pineapple Cheesecake 30 vanilla wafers, finely crushed (about 1 cup) 3 Tbsp. butter or margarine, melted ½ tsp. ground cinnamon 1 env. KNOX Unflavored Gelatine 1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided 3 pkg. (8 oz. each) Cream Cheese softened ¾ cup sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Mix wafer crumbs, butter, and cinnamon; press onto bottom of 9-inch springform pan. Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened. Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.

STRAWBERRY CREAM CHEESE COBBLER

STRAWBERRY CREAM CHEESE COBBLER 1 stick ( 1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, capped and washed 4 ounces cream cheese, cut in small pieces Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Sweet Potato Pie

Sweet Potato Pie 3-4 baked sweet potatoes 1 tsp.nutmeg 1/2 tsp.cinnamon 1/2 tsp.allspice 1 tsp.vanilla extract 1 tsp. lemon extract ( optional ) 1 cup evaporated milk more if needed 1 cup sugar 1/2 cup brown sugar 4 lg.eggs 1 stick butter ( soften ) 2 reg. pie shells or 1 deep dish **Pet Ritz pie shells are very good for baking this pie *** **bake potatoes in advance or you can boil them if you’d like. I bake mine.. Preheat oven to 350 Place pie shells in oven bake until a very light brown Mix All Ingredients ***Use a whisk while mixing it helps to get the strands out Pour into pans and bake for 50 mins. depending on your oven temp. Pies should be full and firm ** the key to recieve a pie of this consistency is tasting while mixing ..if you feel like it needs more of something add it..*** ***I bake my potatoes because they are sweeter, a better consistency and there’s no water in the potato from boiling..

Easiest Pineapple Cake

Easiest Pineapple Cake 2 c all purpose flour 2 c sugar 2 eggs 1 tsp baking soda 1 tsp vanilla pinch salt 1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup 1 c chopped nuts, optional CREAM CHEESE FROSTING 1/2 c butter or 1 stick 1 – 8 oz cream cheese, softened 1 tsp vanilla 1 1/2 c confectioners’ sugar coconut for garnish – optional Preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown). Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar. Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.

GRILLED CABBAGE

GRILLED CABBAGE 1 head cabbage 4 teaspoons butter 4 slices bacon Spice mix 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 2 tablespoons grated Parmesan cheese Cut cabbage into four wedges. Place each wedge on a piece of doubled heavy-duty aluminum foil. Spread cut sides with butter. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge. Wrap bacon around each wedge. Fold foil around cabbage, sealing each wedge tightly. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES 2 medium chicken breasts, chopped 1 cup bell pepper, chopped (any colors you like) ½ onion, chopped 1 zucchini, chopped 1 cup broccoli florets ½ cup tomatoes, chopped or plum/grape 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon italian seasoning ¼ teaspoon paprika (optional) Preheat oven to 500 degree F. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Ritz Cracker Chicken

Ritz Cracker Chicken FOR THE CHICKEN 4 chicken breasts 1 sleeve Ritz crackers, crushed (I used Roasted Vegetable flavor) 1/4 cup milk 1 large egg 2 cups shredded cheddar cheese Salt Garlic pepper FOR THE SAUCE 10 ounce can cream of chicken soup 1/4 cup milk 2 tablespoons sour cream 2 tablespoons butter Preheat oven to 400 degrees Fahrenheit. Spray a baking pan with nonstick cooking spray. Whisk together the egg and 1/4 cup milk. Place the crushed crumbs in a shallow dish and the cheddar cheese in another. Salt and pepper the chicken breasts, to taste. Dip the breasts into the egg and milk mixture. Cover the breasts with shredded cheese using your fingers to press the cheese onto the chicken. Place breasts into crumbs and cover entirely. Position chicken onto baking sheet and bake for 30 minutes or until breasts are fully cooked and the centers no longer pink. While chicken bakes, in a small saucepan, melt the butter and add the chicken soup, sour cream and milk. Whisk together until well-combined and warmed through. Serve sauce over the chicken.

Honey Butter Pork Tenderloin

Honey Butter Pork Tenderloin 4 tbs butter 2 tbs honey 1 1/2 pounds pork tenderloin, trimmed 1/2 tsp Cajun seasoning 1/2 tsp black pepper 3/4 cup water Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn. Place pot in oven and roast uncovered for 15 – 20 minutes*. Remove pot from oven and transfer the pork to a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve. *NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.

FOIL PACK CAJUN CHICKEN AND VEGGIES

FOIL PACK CAJUN CHICKEN AND VEGGIES 2-3 boneless skinless chicken breasts cut into 1-inch pieces 1 large zucchini chopped 2 cups broccoli florets 1 bell pepper chopped 2 cloves garlic minced 2 tablespoons olive oil 1 teaspoon EACH garlic powder cayenne pepper, paprika, ground, oregano, black pepper, salt Pre-heat oven to 450F. Cut 4 sheet of foil into long rectangles (about 12”x12”). Set aside. Combine all the ingredients in a large bowl. Spoon mixture evenly onto the 4 foil sheets. Fold and seal foil. Place foil packs on a cooking sheet and bake 20-25 minutes. Serve chicken from foil packets. Be careful when opening packets; steam is trapped inside.

Home-Style Beef ‘n Noodles with Mushrooms & Onions

Home-Style Beef ‘n Noodles with Mushrooms & Onions 3½ lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized ½ tsp. coarse ground black pepper 3 Tbl. vegetable oil 2 cups beef broth 1 medium onion, halved and cut into ½” wedges and separated half of a 1 ounce envelope French Onion Soup Mix such as Lipton’s ⅛ cup A1 Original Steak Sauce ½ Tbl. minced garlic ( 2 large cloves) ½ Tbl. horseradish ½ Tbl. spicy brown mustard ½ tsp. kosher salt 1½ tsp. coarse ground black pepper 2 Tbl. butter, cut up 1 (8 oz.) container fresh sliced mushrooms 2 tablespoons cornstarch 2 tablespoons cold water 1 (24 oz.) bag Home-Style Frozen Egg Noodles, cooked and drained 1 tsp. more kosher salt or to taste Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks. In large metal roaster that you can use on the stove, lightly brown meat on all sides with ½ tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.). When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, ½ tsp. kosher salt and 1½ tsp. pepper. Dot with butter. Bring to a boil, cover with lid, turn down heat to Low and simmer for 1½ hours. Stir occasionally. Just 2 or 3 times is all. Add mushrooms, recover, and simmer 15-20 minutes longer. Remove lid. Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for a few more minutes until thickened a bit. Cover and set aside. In large pot, bring enough water to a boil, adding 2 tsp. regular salt, and cook noodles according to package directions. Drain well, and fold into pot of beef. Serve with warm crusty bread and butter, and a side vegetable such as green beans, or a nice garden salad. Notes *If you don’t have a stovetop-safe roaster, you can use a dutch oven or large deep frying pan with a lid.

Crispy Baked Lemon Parmesan Chicken

Crispy Baked Lemon Parmesan Chicken 4 boneless, skinless chicken breasts (pounded to 1/2″ thickness) salt & pepper 2 large eggs 2 tablespoons fresh lemon juice (1 large lemon) 2 garlic cloves, pressed or finely minced 1/2 cup Italian panko bread crumbs 1/2 cup Italian bread crumbs 1/3 cup grated parmesan cheese Heat oven to 400 degrees. Prepare a cookie sheet by lightly spraying with cooking spray or line with parchment paper and spray the paper with cooking spray. Sprinkle salt & pepper on both sides of the chicken breasts and set aside. In one bowl (I used a rimmed plate) combine the eggs, lemon juice, and garlic. Whisk with a fork to combine. In another bowl combine the panko bread crumbs, bread crumbs, and the parmesan cheese. Stir together.Dip each chicken breast into the egg mixture and cover completely. Then dip it into the bread crumb mixture and coat. Use your fingers to gently press the breadcrumbs onto the chicken. Set on the cookie sheet. Repeat with the remaining chicken breasts. Spray the top of the coated chicken breasts with cooking spray. Cook for 15 minutes. Take out and turn over chicken. Put back in the oven and cook for an additional 10 minutes. Chicken should be at 165 degree temperature. Serve with lemon slices and squeeze the lemon over the chicken (this is so good!) Notes Use the parmesan cheese that comes in the green can. Not the freshly grated stuff. It sticks easier to the chicken. Either pound out your chicken breasts or cut them in half (horizontal cut) so you have 2 thinner pieces from 1 breast. This is what I do. So I end up with 8 thin chicken breast pieces.

Roasted Sweet Potatoes

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

Cheesy Broccoli and Rice Casserole

Cheesy Broccoli and Rice Casserole 2 (10 ounce) boxes frozen chopped broccoli, thawed 2 cups cooked rice 8 ounces shredded cheddar cheese 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom) 1 small onion, chopped 2 tablespoons butter Cook onion in butter in large skillet until soft. Add remaining ingredients and cook just until cheese is melted. Put in 2 quart casserole dish. Bake at 350 (uncovered) for 1 hour. To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness.

Sweet and Sour Chicken

Sweet and Sour Chicken Chicken 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 large eggs, beaten 1/4 cup canola oil Sauce 3/4 cup granulated sugar 4 tablespoons ketchup 1/2 cup apple cider vinegar 1 tablespoon soy sauce 1 teaspoon garlic salt Preheat the oven to 325 degrees F. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Best Ever Chinese Chicken

Best Ever Chinese Chicken 4 boneless, skinless chicken breasts, cubed 1/2 Tbsp cornstarch 1 Tbsp soy sauce 3 Tbsp peanut oil 1 green bell pepper, sliced 4 mushrooms, sliced 1/2 lb snow peas, cut in half 1/2 c cashews 1/4 tsp ground ginger 1/4 tsp cayenne pepper SAUCE INGREDIENTS 6 Tbsp soy sauce 3 Tbsp white wine 1/2 Tbsp cider vinegar 3 Tbsp brown sugar 1 Tbsp cornstarch 1 Tbsp oil In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes. Clean, cut and prepare all ingredients ahead of time, including sauce mixture. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes. Remove chicken from pan and set aside on a plate. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne. Return chicken to pan with vegetables, add sauce and stir. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

Boudin Balls

Boudin Balls 5 lbs pork roast 2 medium onions rough cut 1 lbs pork liver(chicken liver will work if you cant get pork) 2 shallots 2 bell peppers rough cut 2 bunches green onion, chopped fine 1 bunch fresh parsley, chopped fine 1 tsp white pepper 2 tbsp salt 1 1/2 tbsp black pepper 5 tbsp cayenne 8 cup cooked rice(cook with reserved stock for more flavor) 2-3 eggs whisked 2 cups of breadcrumbs 2 cups of seasoned flour In a large stockpot combine the pork roast, liver, rough cut shallots, rough cut onions, and rough cut bell peppers with enough water to cover the entire contents of pot. Boil until the meat begins to separate from the bone,about 1 1/2 hrs. Removed the veggies and chop up. Remove the roast from water and then trim the fat from meat. Reserve the stock. (I use some of the reserved stock as the liquid to cook my rice with to get more flavor.) With a meat grinder or stand mixer, grind/mix together the meat with the boiled onions, shallots and peppers. Return the meat mixture to the pot and add the green onion and parsley. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly. Add the cooked rice to the mixture and keep the consistency “wet” by adding the reserved stock but not too wet to handle. With a large spoon or ice cream scooper, take a scoop of rice mixture and roll the boudin balls then set in the refrigerator for 1-2 hours. Roll the boudin balls in flour to coat, then roll in the eggs, and then roll in the breadcrumbs. Heat the cooking oil to 350 degrees. Drop in the boudin balls and fry until golden brown about 4 minutes. Place on paper towels to drain. Serve warm but it tastes great even when cold.

Pork Chops That Melt in Your Mouth

Pork Chops That Melt in Your Mouth 8 pork chops or pork cube steaks 1/2 tsp ea. granulated garlic & onion, blk pepper, paprika, mixed together 1 c flour or panko opt. 1 c canola oil Place just enough oil In skillet to barely cover bottom, heat to med-high heat, In meantime, season & lightly flour chops. Preheat oven to 375. Lightly brown both side of chops, place on baking sheet. Pop in 375 oven for 35 min. (may need longer depending on thickness of chops, these were thin bone in chops). NOTE: If using cube steak, reduce oven time to about 20 min.

Slow Cooker Potato Soup

Slow Cooker Potato Soup 6 slices cooked bacon*, diced 3-4 cups good-quality chicken or vegetable stock 2 pounds Yukon gold potatoes**, peeled (if desired) and diced 1 medium white or yellow onion, peeled and diced 4 tablespoons bacon grease* (or butter) 1/3 cup all-purpose flour 1 (12-ounce) can 2% evaporated milk 1 cup shredded reduced-fat sharp cheddar cheese 1/2 cup plain low-fat Greek yogurt or low-fat sour cream 1 teaspoon Kosher salt, or more to taste 1/2 teaspoon freshly-cracked black pepper optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed. Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

Potato Cakes

Potato Cakes 3 cups leftover mashed potatoes 1 egg 3 green onions, chopped fine 3/4-1 cup AP flour Salt and pepper Combine all ingredients until forms a thick paste. Drop by 1/4 cup spoonfuls (I use a measuring cup) I to hot oil. Brown on each side. Sprinkle with salt while hot.

Spicy Crockpot Meatballs

Spicy Crockpot Meatballs 24 oz frozen meatballs 1.5 cup ketchup 1 cup honey 1/2 cup soy sauce 2 tablespoons brown sugar 1 1/2 teaspoons garlic powder 1 tbl sriracha or more depending on taste Add ketchup, honey, soy sauce, brown sugar, garlic powder and sriracha to a mixing bowl and stir to combine Add frozen meatballs to your slow cooker and pour sauce on top. Stir to coat meatballs Set crockpot to Low and simmer for 3 – 4 hours or 2 hours on High

Hawaiian Spicy Mango Chicken & Shrimp & Pineapples

Hawaiian Spicy Mango Chicken & Shrimp & Pineapples 2 Chicken Breast Cut Into Chunks 1 Bag Cooked Shrimp 1/2 Cup Diced Pineapples 1/4 Cup Jalapenos KC Masterpiece Hawaiian Spicy Mango Marinade Cook chicken in skillet with whatever seasonings you prefer ( I used butter, salt, pepper, & sazon tropical) for about 7-10 minutes, sit to side and let cool. Put shrimp in same pan (added a little more sazon tropical and pineapple juice) for about 3 minutes, sit to side and let cool. I mixed the marinade with 1/4 cup dark brown sugar, 1/4 cup worcestershire sauce, 1/4 cup soy sauce, 1/4 cup jalapeno juice, 2 tbsp crushed red peppers and 1/4 cup hot sauce. Pour marinade in bowl and put in shrimp, chicken, jalapenos, and pineapples. Let sit in fridge for about 30 minutes. Pour everything into skillet let cook on medium low for about 10 minutes. Serve with rice.

Easy Beef And Broccoli (With Carrots)

Easy Beef And Broccoli (With Carrots) Coating 2 Tbsp. cornstarch 2 Tbsp. water 1/2 Tsp. garlic powder Main Ingredients 1 lb beef round steak / strips 4 C. broccoli 1 Small onion 2 Each carrots 2 Tbsp. vegetable oil Sauce 1/3 C. reduced sodium soy sauce 2 Tbsp. brown sugar 1 Tsp. ground ginger 1 Tbsp. corn starch 1/2 C. water Coating: In a bowl, combine cornstarch, water, and garlic powder. Mix until smooth. Toss beef in this mixture. Sauce: In a bowl, combine soy, brown sugar, ground ginger, corn starch, and water. Mix until smooth. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef is browned. Remove and keep warm. Stir-fry brocolli, carrots, and onion in the remaining oil. Add the beef and sauce. Cook about 3 minutes, continously stirring to ensure even cooking. Serve over rice.

Lemon and Garlic Shrimp Over Asparagus

Lemon and Garlic Shrimp Over Asparagus 8 ounces large shrimp, peeled and deveined 1⁄4 teaspoon old bay seasoning 1⁄4 teaspoon ground black pepper 1⁄2 lemon, peeled and juiced (reserve the lemon peels) 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 1⁄4 teaspoon red chili flakes 2 tablespoons butter 8 ounces fresh asparagus, ends trimmed salt and pepper to taste Prepare shrimp and pat dry with paper towels. Season the shrimp with Old Bay seasoning and ground black pepper. Mix well and set aside. Peel half of a lemon with a vegetable peeler (yellow part only), reserve the peels and juice then lemon in a small bowl. Add olive oil, minced garlic, and red chili flakes. Stir. Place a large non-stick skillet with butter over medium heat. Once melted, place asparagus in bottom of the skillet. Season with salt and pepper. Place seasoned shrimp on top of the asparagus, then pour the olive oil mixture over. Sprinkle with lemon peels Place cover on skillet, and let cook 12 minutes.

Parmesan Baked Pork Chops

Parmesan Baked Pork Chops 4 boneless pork chops 1 T. olive oil 1 C. parmesan cheese (I used Kraft) 1 C. Italian bread crumbs 1 tsp. pepper 1 tsp. garlic powder On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Spicy Cajun Shrimp Smoked Sausage Potatoes

Spicy Cajun Shrimp Smoked Sausage Potatoes 1 pound med-large shrimp, peeled and deveined 1 pound baby potatoes cut in half, yellow and/or red mix them if you like 3 ears corn cob, each cut crossways 6 pieces 1 ring or package sausage ( your choice), 1-inch thick slices 1 stick butter, using through out the recipe 2 bouillon cube 1 1/2 tablespoon garlic powder 1 tablespoon old bay seasoning, garlic flavored 1 tablespoon paprika 1 tsp salt 1 tsp pepper 1 tsp parsley, chopped 1/2 tsp ceyenne pepper, if you like spicy hot 1 tsp hot sauce, if you like spicy hot 1/2 onion, sliced small In a large pot, boil approximately 8 cups water. Add bouillon cube and potatoes. Boil for 8 minutes, and then add corn and boil for another 5 minutes. Check the potatoes for tenderness. If they are still a little hard, continue to boil for another 3-4 minutes. Drain and pour potatoes and corn into large pan. Saute the sausage and onions in 3 tablespoons of butter till slightly brown. Pour into pan with potatoes and corn. Saute the shrimp in 3 tablespoons of butter till pink. Add bay seasoning and garlic. Pour into pan with potatoes and corn. Add all the seasonings. Mix everything together. Put in 375 degree oven for 15 minutes. Just enough for everything to warm up together.

Cucumber and Tomato Salad

Cucumber and Tomato Salad 2 medium large English or 1 lb pickle cucumbers, chopped 4 medium or 1 lb grape/cherry tomatoes, chopped 1/4 cup red onion, thinly sliced or diced 1/4 cup dill, finely chopped 2 tbsp extra virgin olive oil 2 tbsp toasted sesame oil 1/2 tsp salt Ground black pepper, to taste Vinegar, to taste (optional) In a large bowl, add all ingredients and stir gently. Best served immediately, however salad stays crunchy for up to 24 hours. Store: Refrigerate cucumber and tomato salad for up to 24 hours (Pyrex bowls with lids love forever). Make Ahead: Refrigerate all vegetables in a bowl covered. Then add oils, salt and pepper right before serving (as soon as you add salt – salad “leaks”).

Cornbread Shrimp Crabcakes

Cornbread Shrimp Crabcakes 2 cups prepared cornbread, crumbled ⅔ cup red pepper, finely diced ½ cup green onion, sliced ⅓ cup mayonnaise 1 tablespoon sour cream ¼ cup fresh parsley, chopped 2 teaspoons fresh cilantro, chopped 1 clove garlic, minced 2 large eggs, beaten 1 teaspoon old bay seasoning 2 teaspoons olive oil salt, to taste pepper, to taste 1/2 lb fresh lump crab meat and 1/2 lb shrimp vegetable oil, for frying In a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups worth. Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat, and shrimp to the bowl. Break up the crab meat into fine pieces until it is all uniform in size. Mix all the ingredients together with your hands or a wooden spoon until evenly combined. Form the mixture into small patties, or whatever size you prefer. Add enough vegetable oil to a large skillet to come about ¼-inch up the sides. Heat the oil over medium-high heat until it reaches 350˚F. Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes. Transfer to a paper-towel lined plate to drain. Serve with your choice of dipping sauce, or they’re great just on their own!

CHICKEN STUFFED WITH CREOLE DIRTY RICE DRESSING

CHICKEN STUFFED WITH CREOLE DIRTY RICE DRESSING 1 pound fresh chorizo 3 cups water 2 tablespoons butter 1 package ZATARAIN’S® Dirty Rice Mix, Original 1/2 cup plain dry bread crumbs 1 roasting chicken, (5 to 6 pounds) 1 teaspoon ZATARAIN’S® Creole Seasoning Cook chorizo in large skillet on medium-high heat until lightly browned. Drain fat; set aside. Add water and butter to same skillet; bring to boil. Stir in Rice Mix and chorizo; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add bread crumbs; mix well. Cool completely Preheat oven to 350°F. Place chicken in foil-lined roasting pan. Sprinkle all over with Creole Seasoning. Stuff chicken with 3 cups of the rice mixture Roast 2 to 2 1/2 hours or until chicken is cooked through Place remaining rice mixture in separate baking dish. Cover. Bake 40 minutes or until heated through

Stuffed Whole Chicken

Stuffed Whole Chicken 2 lbs of lean ground beef 2 lrg onions 1 table spoon of minced garlic 1 table spoon of SUMAC 1 TABLE SPOON AND A HALF OF ALL SPICE 1 TABLE SPOON OF SALT 2 CUPS OF BASMATI RICE ADD 2 table spoon of butter 1 tea spoon of garlic 1 table spoon of fried parsley 1 tea spoon of onion powder I fry 2 lbs of lean ground beef I add 2 lrg onions cut and Caramelized with the ground beef 1 table spoon of minced garlic. I add 1 table spoon of SUMAC AND 1 TABLE SPOON AND A HALF OF ALL SPICE . AND 1 TABLE SPOON OF SALT AFTER DONE COOKING THE MEAT WITH ALL THE SLICES AMD O IONS AND GARLIC PUT ON THE SIDE. THEN COOK 2 CUPS OF BASMATI RICE ADD 1 AND 1/2 tea spoon of all spice in your rice add salt to your tasting after u cook the rice let it sit for 20 minutes Then add the meat with the rice after stuff your chicken tie legs at 375 degrees for 2 /12 hrs! Make sure you melt 2 table spoon of butter add 1 tea spoon of garlic powder and 1 tea spoon of onion powder and 1 table spoon of fried parsley Add all to the butter then run all over the chicken?

Southern Fried Okra

Southern Fried Okra Ingredients for Okra 1 pound fresh okra (preferably Louisiana green velvet okra) 2 cups buttermilk 3/4 cups finely ground cornmeal 3/4 cup bread flour 3/4 cup whole wheat flour 1/4 teaspoon ground cayenne pepper vegetable oil salt and pepper Method of Preparation for Okra Cut off woody part of the stem of okra and soak in buttermilk. Heat 2 to 3 inches of oil in cast-iron pot to 375 degrees. Combine dry ingredients in separate bowl. Dredge okra in flour mix. Fry okra in oil while carefully rotating for 4 to 5 minutes until batter begins to brown. Remove and drain on paper towels. Serves 4 to 6. Remoulade Dipping Sauce 1 cup Duke’s mayonnaise 2 tablespoons chopped parsley 1 pinch ground cayenne pepper 2 tablespoons capers 3 each cornichons chopped fine 1 tablespoon tarragon vinegar 2 green onions chopped fine Mix all ingredients in bowl and serve.

Seafood Salad

Seafood Salad 3 boxes of tri colored noodles 2 cans of jumbo lump crab meat 2 pound bag of 21-25 shrimp peeled and devained 5 stalks of celery diced Black Pepper Old Bay Mayo Boil the noodles for about 11 min then run cold water over them to cool them down then refrigerate Sautee shrimp with butter, garlic, old bay, and black pepper (you season to your taste) Add Crab Meat and then drain and allow to cool Mix noodles, shrimp, crab meat and celery (Shredded Carrots optional) Also you can add imitation crab meat or substitute it for the jumbo lump if you want, you can also use smaller shrimp it’s up to you Season to taste with old bay Add the Mayo a lil at a time until it’s the consistency you like Take a couple shrimp garnish the top Garnish with fresh or dry parsley and old bay (optional)

Cajun Shrimp Scampi

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

Seafood Mac and Cheese

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

Southern Cornbread Dressing with Chicken

Southern Cornbread Dressing with Chicken 1 10-inch cast iron skillet of baked, cooled, and crumbled unsweetened cornbread 5 slices 2-day-old white bread, crusts removed 1 medium onion, chopped (about 3/4 c) 2 ribs celery, chopped (1/2 c) 1 stick butter or margarine, divided 2 jumbo eggs 4 – 5 cups chicken stock or broth* 1/2 teaspoon poultry seasoning, optional 1/2 teaspoon ground black pepper Salt, to taste (optional) 4 – 5 cooked chicken breasts, chopped (I boiled them) 2 hard-boiled eggs, chopped (optional)(I omitted this time) Bake and cool your favorite cornbread recipe; then crumble and set aside. *(I prepared 2 pouches Martha White Yellow Cornbread & Muffin Mix as directed on package, then cooled, crumbled, and laid out on jellyroll pan to dry out a bit.) Remove crusts from bread and tear into pieces then pulse in a food processor into crumbs but not too fine. Pour crumbs onto a jellyroll pan and place in a warm oven for 20-30 minutes to dry out. Let cool on a wire rack. Meanwhile, saute the onion and celery in 6 tablespoons butter, then set aside. Preheat oven to 350° F. Lightly spray a 13×9 baking dish with cooking spray. In an extra-large mixing bowl, whisk the eggs; then stir in the onion and celery mixture, 4 cups chicken stock/broth*, poultry seasoning (if using), black pepper, and 2 tablespoons melted butter. Add the cooled and crumbled cornbread and bread crumbs, stirring gently just until combined, adding more stock/broth if needed (it needs to be a tiny bit soupy). Fold in the cooked chicken and boiled eggs, if using. Pour mixture into the baking pan. Bake for 45-60 minutes, or until center is set and lightly browned. If it starts to brown too soon, tent a sheet of aluminum foil over the top. (Sometimes, so it bakes more evenly, I give it a stir after about 20 minutes of baking time, moving the center part toward the edges and the edges toward the center. Then finish baking it.) Serve with homemade chicken gravy and cranberry sauce. And homemade mashed potatoes. And Southern green beans. And yams. And yeast rolls. 😀 NOTE: *If using chicken broth instead of stock, heat about 1 cup of it then dissolve 1 teaspoon Chicken Flavor “Better Than Bouillon” (or chicken bouillon granules) in it before adding to the cornbread mixture.

Cajun pasta

Cajun pasta ½ pound large shrimp, peeled and deveined, tails removed 1 andouille sausage, about ½ pound, sliced into rounds 1 – 2 tablespoons cajun/creole spice mix, adjust to your spice/heat level Olive oil ½ medium yellow onion, thinly sliced ½ red bell pepper, thinly sliced 1 teaspoon dried thyme 1 teaspoon smoked paprika 1 tablespoon cajun/creole spice mix 1 teaspoon brown sugar 1 – 2 cloves garlic, finely chopped (1 large or 2 small) ½ cup crushed tomatoes ¾ cup chicken broth 1 teaspoon Worcestershire sauce ¾ cup heavy cream, or ½ & ½ (I prefer heavy cream!!) 12 ounces fettuccine or farfalle (bowties) Kosher salt and fresh cracked black pepper Grated Parmesan and chopped parsley, for serving Bring large pot of water to boil for pasta. Toss shrimp with 1 – 2 tablespoons of cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes or so until starting to curl. Flip shrimp over and cook another minute or two and then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. Remove to plate, set aside. Add pasta to salted boiling water and cook until al dente, a minute less than package instructions. Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. Add cream and stir to combine, bring to a simmer. Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 – 3 minutes. Add more chicken broth or cream if it seems dry or you’d like more sauce (I added ¼ cup of each). Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta. Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley.

Loaded Beef and Noodles

Loaded Beef and Noodles 1 onion 3 carrots ( peeled and chopped ) 2 celery ribs ( chopped ) 8 oz baby portabella mushrooms ( sliced ) 4-6 garlic cloves 2 tbs tomato paste 1 tsp beef bullion 1 1/2 lb beef stew meat 6 cups beef broth 2 cups wide egg noodles Place all ingredients in a 6 quart slow cooker except egg noodles. Cover with lid and cook on LOW for 8-9 hours or on HIGH for 5-6 hours. Using two forks shred meat if desired and stir in egg noodles. … Place all ingredients in a 6 quart slow cooker except egg noodles. Cover with lid and cook on LOW for 8-9 hours or on HIGH for 5-6 hours. Using two forks shred meat if desired and stir in egg noodles. Cover and cook on HIGH for 10-15 minutes or until noodles are tender. Notes If you don’t have stew meat feel free to use any tough cut of beef. The crockpot is great for tough cuts of meat!! A chuck roast will work great and you can place the whole thing in the crockpot and shred it at the end. Be sure to add the egg noodles at the end of cooking or they will become mushy from the long cook time. They only need about 10-15 minutes on HIGH to become tender. I like to serve this with some crusty french bread. It would also be great served with a simple side salad.

County Fair Fried Dough

County Fair Fried Dough 2 cups Unbleached All-Purpose Flour* 2 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons cold unsalted butter, in 1/2″ cubes 3/4 cup lukewarm water Mix the flour, baking powder, and salt. Work in the cold butter, using a pastry blender, your fingers, or a mixer. Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes. Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5″ round, about 3/8″ thick. Heat about 3/8″ vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you’re using a 10″ diameter pan, this is 2 cups of vegetable oil. If you’re not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified. Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it’ll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don’t want to cook these too dark; they’ll become overly crisp. Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs. Serve warm, with maple syrup or cider syrup; confectioners’ sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese.

Good Morning Sunshine Breakfast Patty Melt

Good Morning Sunshine Breakfast Patty Melt 4 Tablespoons Butter, More If Needed 1/2 whole Medium Yellow Onion, Sliced 1/4 pound Breakfast Sausage 2 whole Eggs, Beaten 3 slices Cheddar, Swiss, Provolone, Or Other Cheese 2 slices Bread (sourdough, Rye, Whole Wheat, Etc.) Heat a non-stick skillet over low heat and melt 2 tablespoons of the butter. Add the onions and cook, stirring occasionally, for 15 to 20 minutes, until onions are soft and slightly caramelized. Remove them to a plate and set them aside. Form the sausage into a thin patty about the width of the bread you’re using. Add it to the same skillet and increase the heat to medium. Cook the patty on both sides until fully cooked through, about 5 minutes. Remove to a plate and set aside. Wipe the skillet clean with a paper towel. Pour in the beaten eggs and cook, forming them into a rough circle as they set up. Flip to finish cooking on the other side. Assemble the patty melt: bread, cheese, patty, eggs, cheese, onions, cheese, bread. Melt the remaining butter in a clean skillet over low heat. Place the sandwich in the skillet and cook low and slow for a good 8 to 10 minutes, until the cheese is melted and the bread is deliciously crisp. Add more butter to the skillet if the bread needs it (you don’t want the bread to be dry!) Slice in half and serve.

Honey Biscuits stuffed with cheese eggs and turkey sausage

Honey Biscuits stuffed with cheese eggs and turkey sausage How Make it : You first make you your scramble eggs don’t cooked them all the way, make your sausage links or patties, then you chopped your sausage up. Take your biscuits pulled it in half, take one half and in place it into a muffin pan, make sure you butter the pan first. After you place one half in the pan, now you place your eggs, then sausages, then shredded cheese on top. Last you place the second half of the biscuits on top of the eggs sausage and cheese. Make sure you press around the edges to make sure the middle is covered. Place it in the oven until biscuits is done. Take out butter the top and squeeze honey all over and there you have it. You can also stuff then with potatoes as well.

Homemade Cinnamon Roll Casserole

Homemade Cinnamon Roll Casserole 2 tablespoons of melted butter or baking spray 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing 4 eggs 1/2 cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1 cup chopped Pecans 1/4 cup maple syrup Garnish Icing from cinnamon rolls Maple syrup (if desired) –I found it was sweet enough without it. Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.

PEACH HAND PIES

PEACH HAND PIES 2 boxes (14.1 oz each) refrigerated pie crust 1 can (21 oz) peach pie filling 1 tsp cinnamon 2 1/2 cups powdered sugar 1/4 cup milk 1 egg white, beaten Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling. Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside. Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle. Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned. While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes)

POTATO POPPERS

POTATO POPPERS 6 small sized red potatoes halved 1 teaspoon olive oil 1/3 cup sour cream 1 tablespoon parsley 1/4 teaspoon garlic powder 1/2 cup Gruyere cheese Salt & Pepper to taste 1 green onion sliced very thin 2 slices crispy bacon chopped very fine Preheat oven to 450 degrees Combine potatoes and olive oil in ziploc bag and toss to coat. Arrange potatoes cut side down on baking sheet and cook for 20 minutes. Turn potatoes and cook 6 minutes. Cool 15-20 minutes. Use paring knife and cut a circle just inside of the edge of the cut side of the potato. Using a melon baller remove the guts of the potato and place in a bowl. What remains should be a shell. Combine the pulp of the potatoes, sour cream, parsley, garlic powder, Gruyere cheese, salt and pepper. Mix until well combined. Add mixture back to the potato shells gently. Sprinkle with green onions and bacon. Place under the broiler for 2 minutes. NOTES This is a small portion. If served as a full dinner side 3-4 potato halves would be appropriate.

TORTILLA PIE

TORTILLA PIE 3 flour tortillas 3 cups shredded rotisserie chicken 3/4 cup salsa style tomatoes 1/4 cup barbeque sauce 1/2 cup shredded Monterrey jack cheese 1/2 cup shredded pepper jack cheese 1/2 cup shredded cheddar cheese 10 grape tomatoes sliced in half 1–2 cups shredded romaine 10 black olives sliced in half 1 sliced avocado Sour Cream Preheat oven to 425 degrees. Combine shredded chicken, salsa and barbeque sauce in a medium bowl. Heat cast iron skillet on medium heat. Toast each tortilla for about 1 minute on each side. Remove pan from heat. Leave one tortilla in the skillet. Spread 1/2 the chicken over the tortilla, Sprinkle 1/2 cup mixture of cheeses over chicken and top with another tortilla. Spread the rest of the chicken over the second tortilla. Top with 1/2 cup of the mixed cheeses. Top with last tortilla and the rest of the cheese. Bake for 10-11 minutes or until cheese is melted and tortilla is heated through. Top with lettuce, tomatoes, black olives, avocado and sour cream

DUMP COOKIES

DUMP COOKIES 2 sticks butter softened 3/4 cup brown sugar 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1 3/4 cups all purpose flour 3/4 cup old fashioned oats 1 tsp baking powder 1 tsp baking soda 1/2 teaspoon salt 1 cup chocolate chips 1 cup white chocolate chips 1 cup coconut 1 cup chopped pecans 1/2 cup raisins, dried cherries or dried cranberries (optional) Preheat oven to 350 degrees Combine flour, oats, baking powder, baking soda and salt in medium bowl. Set aside. Cream butter and sugars together in stand mixer. Add eggs in one at a time and cream ingredients together well, then add vanilla. Mix in vanilla. Add flour mixture 1/2 cup at a time blending in each time and stopping to scrape the sides and bottom of the mixing bowl several times. Remove bowl from mixer and fold in the chips, coconut, pecans and dried fruit (optional). Using a small teaspoon drop small rounded teaspoonfuls of dough about two inches apart on a cookie sheet covered with parchment paper. Place in freezer for 10 minutes, remove and cook 9-11 minutes. Allow to cool for 5 minutes before removing to cooling racks. NOTES Placing in the freezer helps the cookie dough from spreading so much. If you don’t have the freezer space be sure to keep the dough in the refrigerator while you are cooking the other batches.

GERMAN CHOCOLATE GOOEY BUTTER

GERMAN CHOCOLATE GOOEY BUTTER I box German chocolate cake mix 1/2 cup butter melted 3 eggs 8 ounces cream cheese (1 box) 1/3 cup pure coconut oil 1 teaspoon vanilla extract 3 cups powdered sugar 1 cup chopped pecans 1 cup sweetened flaked coconut Preheat oven to 350 degrees Grease a 9×13 inch baking pan. Mix cake mix, melted butter and one egg. Pat gently into the bottom of the pan with your clean fingers. Mix cream cheese, vanilla, 2 eggs and coconut oil until well blended. Add powdered sugar 1/2 cup at a time until well blended. Stir in coconut and pecans. Pour on top of the bottom layer. Do NOT mix the two layers together. Bake for 40 minutes. Cool completely before cutting.

MEXICAN OMELETTE

MEXICAN OMELETTE 1/2 can corn 1/2 can black beans 1 serrano pepper finely minced 1 tablespoon butter 1 tablespoon flour 3/4 cup milk 4 ounces shredded Monterey Jack cheese 1 pinch of onion powder 1 teaspoon sriracha 6 eggs 2 tablespoons milk 1 Roma tomato 4 green onions sliced 1/4 inch thick 1/4 cup coarsely chopped cilantro Greek yogurt Salt & Pepper Combine corn, beans and serrano pepper in small bowl and set aside. Melt butter in saucepan over low heat. Whisk in flour and stir until combined. Slowly add 3/4 cup of milk whisking continuously. Stir over low heat until thickened. Add Monterey Jack cheese, onion powder and srirarcha. Stir until melted and smooth over very low heat. Whisk eggs and 2 tablespoons milk in small bowl. Heat 10 inch nonstick skillet over medium low heat, pour 1/2 the egg mixture into the skillet. Cook until set. Add 1/2 the corn/bean mixture. Fold omelette, remove from pan and top with 1/2 of the tomato,1/2 of the green onions and 1/2 of the cilantro. Top with a dollop of Greek Yogurt and drizzle with 1/2 of the Monterey Jack cheese sauce. Salt & pepper to taste! Repeat for second omelette.

COBB WEDGE WITH BLUE CHEESE DRESSING

COBB WEDGE WITH BLUE CHEESE DRESSING BLUE CHEESE DRESSING 1 cup mayonnaise 2 tablespoons minced garlic 2 tablespoon dried parsley 1/2 cup Greek yogurt 2 tablespoons lemon juice 2 tablespoons white vinegar 1/4 cup bleu cheese crumbles Salt & pepper WEDGE SALAD 1 head iceberg lettuce cut in quarters 8 cups baby spinach 8 slices crispy bacon chopped 1/2 pint grape tomatoes sliced in half 1/2 red onion sliced very thin 4 hard boiled eggs peeled and diced 2 avocados peeled and diced 2 cups diced roasted chicken In a small mixing bowl combine mayonnaise, garlic, parsley, yogurt, lemon juice, vinegar and bleu cheese. Season with salt and pepper to taste. Cover and chill for at least 45 minutes. Place iceberg wedges on four large plates. Split spinach up equally and place around wedge. Top with bacon, tomatoes, red onion, eggs, avocado and chicken; split equally between the four plates. Top with the blue cheese dressing.

SMORES QUESADILLA

SMORES QUESADILLA Flour Tortillas Crushed Graham Crackers Mini Marshmallows Semi Sweet Chocolate Chips Butter Melt butter in pan over medium heat. Add tortilla; spread graham crackers, marshmallow and chocolate over 1/2 of the tortilla. Cover loosely with foil. Cook until marshmallows are melted and the tortilla is lightly browned. Fold the tortilla over, remove from pan and repeat with the other tortillas.

JALAPENO POPPER CHICKEN CASSEROLE

JALAPENO POPPER CHICKEN CASSEROLE 4 slices bacon diced 1/2 medium onion chopped 2 large chicken breasts cut in bite size pieces Cream cheese 4 ounces 1 cup low sodium chicken broth 1/4 cup heavy cream 2 jalapenos 1 minced and 1 cut in rings 3 cups shredded sharp cheddar 2 cups shredded Monterey Jack 4 cups COOKED penne pasta Preheat oven to 350 degrees. Cook pasta to directions on box. Cook bacon in skillet over medium heat. Remove bacon and put on separate plate. Add onion to bacon grease and cook for additional 3-4 minutes. Remove from heat, plate, cover and keep warm. Add 1 tablespoon olive oil to skillet and add chicken. Cook until browned. Remove from heat and add to plate with onions cover and keep warm. Melt cream cheese in skillet over low heat, add chicken broth, cream and minced jalapeno. Whisk gently until smooth and creamy. Add 2 cups cheddar and whisk gently until melted and creamy. Add pasta, cooked chicken and onions to cheese mixture and stir to combine. Place in 2 quart casserole coated with nonstick cooking spray. Sprinkle with remaining cheddar and Monterey Jack. Top with jalapeno rings, bacon and bake for 25 minutes uncovered.

SOUTHWEST EGG BURRITO

SOUTHWEST EGG BURRITO 6 eggs 1/2 cup milk 2 tablespoons butter 1 green pepper 1 small onion chopped 1/2 lb breakfast sausage 5 slices white American 2 pinches crushed red pepper 4 (8 inch) flour tortillas Whisk eggs and milk. Melt butter in nonstick skillet over low heat. Add eggs to skillet and cover. They will cook very slow. Heat another nonstick skillet over medium heat. Add tablespoon of olive oil. Add peppers and onions; cook for 5 minutes stirring once or twice. Remove from pan and cover to keep warm. Every 3-4 minutes gently scrape the egg mixture off the bottom with a heat resistant spatula. This will move the cooked eggs to the top and allow the uncooked eggs to flow to the bottom. Using skillet that you cooked the peppers and onions in; add sausage. Over medium heat cook until browned. Remove from pan. Cover and keep warm. When eggs are about 5 minutes from being set add cheese; by placing on top of the eggs. Cover and let cheese melt; approximately 2-3 minutes. Gently stir with spatula. Add peppers, onions and sausage and gently stir again. . Brown tortillas in same skillet you cooked the sausage in. Divide mixture evenly between the tortillas. Serve with salsa and sour cream