ONE POT CHILI SPAGHETTI

ONE POT CHILI SPAGHETTI 1-1/2 pounds ground beef 1 large onion, chopped 1 can (46 ounces) tomato juice 1 cup water 2 tablespoons Worcestershire sauce 4 teaspoons chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon pepper 1 package (16 ounces) spaghetti, broken into 2-inch pieces 2 cans (16 ounces each) kidney beans, rinsed and drained Sour cream and shredded cheddar cheese In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking up beef into crumbles; drain. Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Sweet and Sour Chicken Casserole

Sweet and Sour Chicken Casserole 2 tbsp olive oil 1 large onion, chopped into large pieces 2 1/2-3 pounds chicken thighs and drumsticks 3/4 tsp sea or kosher salt 1/2 tsp ground pepper 2 medium carrots 1 large sweet red pepper cut into chunks 20 ounces can pineapple chunks in juice 4 cloves garlic 4 to 5 small white potatoes cut up juice of 1/2 fresh orange 1 small can tomato sauce or diced tomatoes 1/4 cup chicken stock or water more water or stock if needed handful of black olives, optional 2 tbsp fresh parsley for garnish Saute onion and garlic with olive oil. After 2-3 minutes, add the meat that you previously seasoned with salt, pepper. When the meat gets golden color, add finely chopped carrots, peppers and potatoes and add chicken stock. Simmer until tender, about 20 minutes. If using sausage, add now. When the water has evaporated, add pineapple with juice, tomato sauce, orange juice, olives if using. Stir and cook another 10 minutes and sauce thickens a bit. Juices will run clear. Chicken should be cooked completely. Add parsley to garnish. Serve alone or over rice.

Sparkling Cherry Fizz

Sparkling Cherry Fizz 2 cup flavored seltzer, I used black cherry maraschino cherries 1-2 tbsps juice from cherries large splash fruit juice, I used cranberry, grape and apple work well too. ice cubes Take a tall glass and put 2 tsp maraschino juice on the bottom. Add in splash of fruit juice. Toss in some ice cubes. Top off with seltzer and a cherry or two

Marshmallow Pudding Poke Cake

Marshmallow Pudding Poke Cake 1 box yellow or white cake 2 small boxes instant chocolate pudding mix, I like devil’s chocolate or chocolate fudge flavor 4 cups milk, I used 2 percent, whole works well too mini marshmallows Prepare cake as directed on package for a 9 x 13 pan. Cool in the pan for 14 to 17 minutes. Using the handle of a wooden spoon, poke holes all over the cake going all the way down to the bottom. Combine the pudding mix and cold milk in a large bowl. Whisk for about two minutes. Pour half of the pudding over the cake. It should run down to the bottom. Place the remaining pudding in fridge for about 5 to 7 minutes to thicken up just a bit. Take out and stir. Mix your desired amount of marshmallows into the pudding. Pour over cake then spread over cake as a frosting. Place in fridge for 1 to 2 hours.

KICKIN' CHICKEN BITES

KICKIN' CHICKEN BITES 1 lb bacon 1 lb boneless skinless chicken breasts cut into 1'' pieces 2/3 c. brown sugar 1 1/2 tsp cayenne pepper 1 1/2 tsp chili powder 1/8 tsp pepper Cut bacon pieces into thirds the short way. Take each piece of chicken and wrap a piece of bacon around it. Fasten bacon with toothpick and set aside. In a small bowl mix remaining ingredients together. Take each piece of chicken and dredge it in the brown sugar mixture making sure to sprinkle a little on top, too. Place on wire rack on a pan lined with aluminum foil. Bake at 350 degrees for 30-35 minutes until chicken juices run clear and bacon is crisp.

CROCK POT HICKORY SMOKED BAKED BEANS

CROCK POT HICKORY SMOKED BAKED BEANS 1 lb bacon fried and crumbled 1 lb hamburger fried 1 28 oz can Boston Recipe Baked Beans 1 15 oz can kidney beans, drained 1 c. ketchup 1/4 c. brown sugar 2 Tbsp liquid smoke 2 Tbsp vinegar In slow cooker combine baked beans, kidney beans, hamburger and bacon; mix until combined. In another bowl mix remaining ingredients. Add to bean mixture and mix until combined. Cook 6-8 hours on low in crock pot.

SMOKEY BARBECUE RIBS

SMOKEY BARBECUE RIBS 1 lb ribs 3 cloves garlic minced 2 c. 7-Up 1/2 c. brown sugar 1/2 c. honey 2 Tbsp lemon juice 2 c. barbecue sauce 2 Tbsp liquid smoke Preheat oven to 450 degrees. Cut ribs and put on rack in large shallow pan. Spread minced garlic over ribs. Cover and bake for 45 minutes. In the meantime combine the remaining ingredients in saucepan and bring to a boil. Remove meat from oven and place in a clean pan. Pour sauce over meat. Reduce heat to 350 degrees and bake, uncovered, for 1 1/2 hours, brushing occasionally with sauce.

ASIAN STEAK KABOBS

ASIAN STEAK KABOBS 2 lbs steak cut into 1 in. cubes 2 Tbsp honey 1/4 c. soy sauce 1/4 tsp ground ginger 1/2 tsp garlic powder In a large bowl whisk together all ingredients except steak. Marinate steak in marinade, tossing to coat for at least 2 hours. Thread steak on eight metal or soaked wood skewers. Using a long-handled tongs rub a paper towel that's been moistened with cooking oil over grill grates to lightly coat them. Place skewers on grill over medium heat, cover grill and grill until beef reaches desired doneness. Or broil about 4 inches from heat for 6-9 minutes. Turn occasionally while grilling.

ITALIAN BURGERS

ITALIAN BURGERS 1 c. shredded Mozzarella cheese 1 tsp Worcestershire sauce 1/4 tsp garlic salt 1/4 tsp pepper 1 tsp dried onion flakes 1/8 tsp oregano 1 lb ground beef 1/2 c. marinara sauce 4 buns Butter for buns In a large bowl combine 1/2 c. Mozzarella cheese and seasonings. Add beef and mix until combines. Shape into four patties about 1/2 in thick. Grill burgers over medium heat or broil 4 inches from heat sources of 4-5 minutes on each side or until thermometer reads 160 degrees. Sprinkle with remaining cheese and grill covered 1-2 minutes longer or until cheese is melted. Remove from grill. Butter inside of each bun and place buns, butter side up, on grill and grill until tops are light golden brown. Remove from grill, top with burger, top burger with marinara sauce.

STEAK & POTATO KABOBS

STEAK & POTATO KABOBS 1 lb ribeye steak 8 baby bella mushrooms 8 baby yukon gold potatoes Marinade 1/4 c. soy sauce 1/4 c. ketchup 1/4 c. vegetable oil 2 Tbsp white vinegar 2 Tbsp brown sugar 1/2 tsp garlic powder Cut the steak into 16 equal pieces. Place the steak and mushrooms in a gallon size storage bag. In a medium sized bowl whisk together the marinade ingredients. Pour over ingredients in bag. Marinate at least 1/2 hour and up to 2 hours. Clean the potatoes. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring the water to a boil and cook potatoes until just barely fork-tender, about 5-7 minutes. Drain and set aside. Add a piece of steak, a potato, another piece of steak, and a mushroom to a skewer. Then add another piece of steak, a potato, another piece of steak, and a mushroom again. Repeat with remaining 3 skewers and ingredients. Heat a grill to medium-high and lightly oil the grate. Add the kebabs and grill about 5-6 minutes on both sides, flipping every 3 minutes.

Lemon Blueberry Bread

Lemon Blueberry Bread 1/3 cup melted butter 1 cup white sugar 1/4 cup freshly squeezed lemon juice 2 eggs 1 and 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup milk 2 tablespoons grated lemon zest 1 cup fresh or frozen blueberries 2 tablespoons all-purpose flour Preheat oven to 350 degrees F (175 degrees C). Butter an 8×4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo. In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking. Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan. Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.

Marinated Grilled Shrimp

Marinated Grilled Shrimp 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

CORN CHIP SALAD

CORN CHIP SALAD 2 cans (15-1/4 ounces each) whole kernel corn, drained 2 cups shredded Mexican cheese blend 1 medium sweet red pepper, chopped 1 cup mayonnaise 1/8 teaspoon salt 1/8 teaspoon pepper 1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed Minced fresh cilantro, optional In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

GRILLED CHICKEN RANCH BURGERS

GRILLED CHICKEN RANCH BURGERS 3/4 cup ranch salad dressing 3/4 cup panko bread crumbs 3/4 cup grated Parmesan cheese 3 tablespoons Worcestershire sauce 3 garlic cloves, minced 3 teaspoons pepper 4 pounds ground chicken 3 tablespoons olive oil 16 hamburger buns, split Optional toppings: Tomato slices, lettuce leaves, sliced red onion, sliced cucumber, sliced avocado and ranch dip In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up. Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.

FAST PORK FRIED RICE

FAST PORK FRIED RICE 1 teaspoon canola oil 2 eggs, beaten 3 cups cooked rice 2 cups cubed cooked pork 1/2 cup frozen peas, thawed 1/4 cup reduced-sodium soy sauce 1/2 teaspoon garlic powder 2 cups shredded lettuce 2 green onions, thinly sliced In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside. In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.

POTATO SAUSAGE FOIL PACKETS

POTATO SAUSAGE FOIL PACKETS 1 medium green pepper 1 medium sweet red pepper 1 medium sweet yellow pepper 1 package (14 ounces) smoked turkey kielbasa, sliced 2 large potatoes, cut into wedges 1 medium onion, chopped 4 teaspoons lemon juice 4 teaspoons olive oil 1/2 teaspoon garlic powder 1/2 teaspoon pepper Lemon wedges, optional Cut peppers into 1-in. pieces; place in a large bowl. Toss with the next 7 ingredients. Divide mixture among 4 double thicknesses of heavy-duty foil (about 18x12 in.). Fold foil around mixture, sealing tightly. Grill, covered, over medium heat until potatoes are tender, 30-35 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.

GLAZED PORK CHOPS

GLAZED PORK CHOPS 4 bone-in pork loin chops (3/4 inch thick and 7 ounces each) 1/3 cup plus 1 tablespoon cider vinegar, divided 3 tablespoons soy sauce 3 garlic cloves, minced 1-1/2 teaspoons cornstarch In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes. Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.

BEEF PEPPER SKILLET

BEEF PEPPER SKILLET 1 pound lean ground beef (90% lean) 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained 1 can (14-1/2 ounces) beef broth 1 tablespoon chili powder 1/4 teaspoon salt 1/8 teaspoon garlic powder 2 cups instant brown rice 1 medium sweet red pepper, sliced 1 medium green pepper, sliced 1 cup shredded Colby-Monterey Jack cheese In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain. Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with cheese.

CROCK POT CHICKEN CAESAR WRAPS

CROCK POT CHICKEN CAESAR WRAPS 1-1/2 pounds boneless skinless chicken breast halves 2 cups chicken broth 3/4 cup creamy Caesar salad dressing 1/2 cup shredded Parmesan cheese 1/4 cup minced fresh parsley 1/2 teaspoon pepper 6 flour tortillas (8 inches) 2 cups shredded lettuce Salad croutons and cooked crumbled bacon, optional Place chicken and broth in a 1-1/2 or 3-qt. slow cooker. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker. Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and if desired, top with salad croutons, cooked crumbled bacon and additional shredded Parmesan cheese.

Crockpot Hawaiian Chicken

Crockpot Hawaiian Chicken 1 Can Crushed Pineapples 1 Cup BBQ Sauce (Doesn't have to be Hawaiian-Style, Honey BBQ Sauce would also be fine) 2-4 Boneless Chicken Breasts (Or however many you need for your family) Mix together BBQ Sauce and Pineapples together in bowl. 2. Place chicken in Crock Pot 3. Pour mixture over chicken 4. Cook on low for 5-6 hours. Note: You may use sugar free bbq sauce to cut down on the sugar.

Rosemary Roasted Chicken & Potatoes

Rosemary Roasted Chicken & Potatoes 1 medium pepper, cut into strips 1/2 medium red onion, cut into strips 4 medium potatoes, scrubbed and cut into 8 wedges each 6 cloves of garlic, peeled and smashed 3 chicken breasts, cut into even strips 4 tablespoons olive oil 2 sprigs of fresh rosemary, chopped Salt and pepper, to taste Heat your oven to 375 degrees F, and line a baking pan (9 inch by 13 inch) with parchment. Chop all your veggies and the chicken, and place them in the baking pan. Cover with the garlic, oil, sea salt, pepper and rosemary. Toss until well coated. Roast for 45 minutes, until the chicken and potatoes are cooked through. Stir every 10-12 minutes to make sure nothing burns. Serve warm.

SLICE OF HEAVEN CAKE

SLICE OF HEAVEN CAKE 1 box Devil's food chocolate cake or German chocolate cake mix 1 14 oz can sweetened condensed milk 1 jar caramel topping 1 8 oz tub cool whip 4-5 snickers bar (my preference) you can use Skor, Heathbar, or mini Reese's Bake the cake according to directions in 9 x 13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for about an 1/2 hour until just warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

Sweet Amish Macaroni Salad

Sweet Amish Macaroni Salad 1 lb salad macaroni 4 hard-boiled eggs ( chopped) 1 small onion, finely diced 3 celery ribs, diced small 1 small sweet pepper, seeded and diced small ( red or orange) DRESSING 2 cups light mayonnaise ( do not use Miracle Whip) 1/2 cup sugar 1/8 cup yellow mustard 2 tablespoons dill pickle relish ( mine had tabasco in it for a kick) 1 tablespoon white vinegar or 1 tablespoon apple cider vinegar 3/4 teaspoon celery seed 1/4 teaspoon salt paprika ( to garnish) Cook the macaroni according to directions, drain well. While pasta is cooking mix up all the dressing ingredients till well blended and set aside. Chop up all the veggies. When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don't like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing. Refrigerate for at least one hour, the longer you let it set the better the flavor. Overnight is not to long

Peanut Butter Crunch Cake

Peanut Butter Crunch Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup peanut butter 1/2 cup brown sugar 1 cup water 3 eggs 1/4 cup vegetable oil 3/4 cup semi-sweet chocolate chips, divided 3/4 cup peanut butter chips, divided 1/2 cup chopped peanuts Add cake mix, peanut butter, and brown sugar to a mixing bowl. Beat on low speed until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened. Beat on high speed for 2 minutes. Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine. Pour batter into a greased 13 x 9 inch baking dish. Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter. Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.

Pineapple Lemonade

Pineapple Lemonade 1 Cup Countrytime Lemonade Mix 3 Cups Cold water 1 Can of chilled pineapple juice ( 46 oz) 2 Cans of Sprite Mix all ingredients and add in lemon slices ( if you wish) and ice.

BACON RANCH POTATO SALAD

BACON RANCH POTATO SALAD 2 lb. baby red potatoes, halved (or quartered if large) 6 slices bacon 1 oz. 1 16-oz. tub sour cream Juice of 2 lemons 1/2 package ranch seasoning Kosher salt Freshly ground black pepper 1 c. shredded cheddar 1/2 c. freshly chopped chives In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes. Drain and rinse under cold water, then transfer to a large bowl. Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble. In a small bowl, stir together sour cream, lemon juice, and ranch seasoning. Season with salt and pepper. Add sour cream mixture to potatoes and toss until combined. Add cheddar, chives, and cooked bacon and toss until combined. Refrigerate at least 1 hour before serving.

BURGER & FRIES FOIL PACKETS

BURGER & FRIES FOIL PACKETS Cooking spray, for foil 1 lb. ground beef 1 tbsp. Worcestershire sauce 1 tsp. garlic powder kosher salt Freshly ground black pepper 1 lb. bag frozen fries 4 slices cheddar Pickles, for serving Sliced tomatoes, for serving Ketchup, for drizzling Mustard, for drizzling Heat grill to medium-high and spray 4 sheets of aluminum foil with cooking spray. In a large bowl, combine ground beef, Worcestershire, and garlic powder and season with salt and pepper. Form into four patties. Place each patty on a sheet of aluminum foil with frozen fries. Fold up foil packs. Grill 10 minutes, then open foil packs and top patties with cheddar. Cover grill to let melt, 2 minutes. Top burgers with pickles and tomatoes and drizzle with ketchup and mustard.

JALAPENO POPPER BURGRES

JALAPENO POPPER BURGRES 4 oz. cream cheese, softened 1/2 c. shredded cheddar 1/2 c. shredded mozzarella 2 jalapeños, minced Kosher salt Freshly ground black pepper 6 slices bacon, cooked and chopped 1/2 tsp. chili powder 1 1/2 angus ground beef 4 burger buns Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper, then fold in cooked bacon. Form ground beef into 8 large, thin rounds (about ¼”). Spoon about ¼ cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture. Preheat grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium. Sandwich with burger buns and serve immediately.

LOADED CAULIFLOWER SALAD

LOADED CAULIFLOWER SALAD 1 large head cauliflower, cut into florets 6 slices bacon 1/2 c. sour cream 1/4 c. mayonnaise 1 tbsp. lemon juice 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 1 1/2 c. shredded cheddar 1/4 c. finely chopped chives In a large skillet, bring about ¼” water to boil. Add cauliflower, cover pan, and steam until tender, about 4 minutes. Drain and let cool while you prep other ingredients. In a large skillet over medium heat, cook bacon until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain, then chop. In a large bowl, whisk together sour cream, mayonnaise, lemon juice, and garlic powder. Add cauliflower and toss gently. Season with salt and pepper, then fold in bacon, cheddar, and chives. Serve warm or at room temperature.

GRILLED PORK CHOPS

GRILLED PORK CHOPS 1/4 c. honey 1/2 c. low-sodium soy sauce 2 garlic cloves, minced Red pepper flakes 4 pork chops Mix together honey, soy sauce, garlic, and red pepper flakes in a large bowl. Add pork chops then cover and refrigerate for at least 30 minutes or up to 2 hours. Heat grill over medium-high heat and cook until seared and cooked through, 8 minutes per side. Let rest 5 minutes before serving.

BANG BANG CORN

BANG BANG CORN 1/2 c. sweet chili sauce 3 tbsp. melted butter 1 tbsp. sriracha 2 cloves garlic, finely minced Juice of 2 limes kosher salt Freshly ground black pepper 6 ears corn, husks removed Freshly chopped cilantro, for garnish Make bang bang butter: In a medium bowl, mix together chili sauce, butter, Sriracha, garlic, and lime juice and season generously with salt and pepper. Slather butter all over corn. Heat grill to medium high. Grill corn, turning and basting with remaining bang bang butter occasionally, until tender and charred, 10 to 15 minutes. Garnish with cilantro and serve.

ROASTED CAULIFLOWER

ROASTED CAULIFLOWER (EASY BAKED CAULIFLOWER) 1 head cauliflower 1 tsp rosemary 1 tsp thyme 1 tsp savory 1/4 tsp garlic powder 1/4 cup olive oil extra virgin salt and pepper to taste Preheat your oven to 375 degrees. Mix your herbs and seasonings in a small bowl. Set Aside. Cut your cauliflower into small florets. Keep the size as uniform as possible to ensure even baking. how to make easy baked cauliflower Place on baking sheet (lined in foil or parchment for easy clean-up) and toss with olive oil. how to make roasted cauliflower Roast for 25-35 minutes, tossing halfway through. how to make oven roasted cauliflower When the florets begin to show a golden brown edge and become soft, remove from oven. NOTES Use parchment paper for softer cauliflower, aluminum foil for crispier.

CAJUN SPICED CHICKEN

CAJUN SPICED CHICKEN 1 lb chicken tenders 2 Tbsp olive oil 3 Tbsp cajun seasoning Pour olive oil into a shallow dish or plate. Create a thin layer of cajun seasoning on another plate. Coat the chicken tenders with olive oil followed by cajun seasoning. Place a cast iron skillet over medium heat and add tenders. Cook for 4 minutes. Fli and cook for 3 minutes or until completely cooked. NOTES How to Make Cajun Seasoning Combine ingredients 2 t salt 2 t garlic powder 2 ½ t paprika 1 t black pepper 1 t onion powder 1 cayenne pepper 11/4 t dried oregano 11/4 t dried thyme ½ t red pepper flakes

HOMEMADE POULTRY SEASONING

HOMEMADE POULTRY SEASONING 2 teaspoons sage 3/4 teaspoons rosemary 1 1/2 teaspoons thyme 1 teaspoon marjoram 1/2 teaspoon nutmeg 1/2 teaspoon fresh ground black pepper Mix together all of the ingredients in a small bowl. Store in an airtight container in a cool and dark cupboard. NOTES Check that your spices aren't stale before making the mix. Store in an airtight container in a cool, dry and dark place. If you'd like to add a little more flavor, add 1/2 teaspoon of smoked paprika. Mix with a little oil to make a marinade, use it as a dry rub or simply stir it into your meal while cooking.

FAJITA SEASONING

FAJITA SEASONING 2 teaspoons chili powder 1 teaspoon salt coarse 1 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne 1/2 teaspoon ground cumin 1 teaspoon cinnamon 1 teaspoon sugar In a small bowl, combine. Stir. NOTES Substitutions and Variations Sugar – White sugar is traditional, but you can use brown sugar for richer flavor. Oregano Tumeric Coriander Chipotle Powder Red Pepper Flakes Black Pepper Celery Salt Cocoa Powder Cornstarch Tips Adjust Amount – Use the slider in the recipe card to make as little or as much as you need. This recipe is designed for 1-2 uses. Adjust Flavor – Adjust to your preference. To Store Room Temperature – Store in an airtight container in a cool dark place up to 1 year. No need to refrigerate! Your pantry or cupboard away from the heat of the stove are perfect storage locations. Marinade This seasoning can also be used into a marinade for chicken, steak, or fish. Simply combine fajita seasoning with olive oil. Pour mixture over your choice of protein. Store marinade in an airtight container in the refrigerator for up to 24 hours. To Use Use 4 teaspoons of seasoning for every 2 pounds of chicken or steak. Combine oil, lime juice and seasoning in a plastic bag or container with protein. Refrigerate 1-2 hours. Yields about 1/3 cup.

STEAK SEASONING BLEND

STEAK SEASONING BLEND 2 tablespoons Smoked paprika 1 tablespoon Salt 2 tablespoons Black Pepper 1 tablespoon garlic powder 1 tablespoon Onion powder 1 tablespoon Dill 1 tablespoon Red Pepper Flakes 1 tablespoon Brown Sugar Measure ingredients into a small mixing bowl. Combine all ingredients together. Scoop into storage jars. Label and date. NOTES Substitutions Smoked Paprika – I love the added flavor of smoked paprika, but you can use regular paprika if you prefer. Salt – Eliminate the salt if you’d rather add a little salted butter or a crack of sea salt to your steak as you cook! Variations Make it Low Carb or Keto – Omit the brown sugar if you’re keeping things low carb or keto. Make it Low Sodium – Simply eliminate salt. Reduce the Spice – Afraid it’s too spicy? I promise it’s not- but if you’d like, feel free to leave the red pepper flakes out. Vary the Spices – I’m confident you’ll agree that this is the best steak seasoning, but the perk of blending your own is that you can have fun with it! Options include Ancho Chile Pepper, Thyme, Ground Mustard, Cumin, Cayenne How to Season Steak Start with a 3/4 teaspoon of seasoning per pound of meat. Rub – This seasoning makes a great dry rub. Sprinkle each side of your meat evenly with seasoning, and gentle rub in the seasoning to completely coat all of your meat. Marinade – Making a marinade is another great way to incorporate this spice blend. Mix with olive oil and marinate in the refrigerator for up to 24 hours. To Store I store all my spices in airtight containers, preferably labeled, in a cool dark place. No need to refrigerate! Your pantry or cupboard are perfect storage spots.

EVERYTHING BAGEL SEASONING BLEND

EVERYTHING BAGEL SEASONING BLEND Learn how to make the BEST everything bagel seasoning at home! This textural, nutty and flavorful topping is a dreamy addition to baked goods, toast, dips, soups and anywhere you crave a little crunch. 1 tablespoon sesame seeds white 1 tablespoon sesame seeds black 1 tablespoon onion dried, minced 1 tablespoon garlic dried, minced 2 tablespoons poppy seeds 1 tablespoon sea salt coarse NOTES Notes and Variations Spice it up! Try adding a little red pepper flake. Pepitas (pumpkin seeds) are another delicious addition. Feel free to toast your seasoning blend for an extra dash of warm and nutty vibes! Just throw the blend in a skillet on low-medium for up to five minutes if you choose. Substitutions Use all white sesame seeds instead of a mixture if that’s your preference. Kosher salt or any coarse salt can replace the sea salt in this recipe. If using a traditional salt instead of coarse salt, cut the amount in half.

PEANUT BUTTER CHIP CHOCOLATE COOKIES

PEANUT BUTTER CHIP CHOCOLATE COOKIES 1 cup butter sliced 1 cup brown sugar packed 1/2 cup sugar 2 eggs 1/2 cup cocoa 2 1/2 cup flour 1 teaspoon cornstarch 3/4 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon vanilla 1 3/4 cup peanut butter chips sea salt In a mixing bowl, cream butter and sugars until fluffy. Add vanilla and eggs. Add cocoa, flour, cornstarch, baking soda and salt until just combined. Fold in peanut butter chips. Chill dough 30 minutes while preheating oven to 315 degrees. Line cookie sheet with parchment paper and using an ice cream scoop, scoop dough onto parchment paper. Top with a crack of sea salt and bake 10 minutes. NOTES Don’t forget to top them with a crack of sea salt – it makes them irresistible! Another important tip for thick, chewy chocolate cookies is how you bake them. I like to bake mine on parchment paper to prevent the cocoa from burning over lower than usual heat – 315 degrees. Using an ice cream scoop for an over sized cookie, they maintain a large part of their shape that keeps them oh so thick and wondrous. You can make standard size cookies and reduce bake time by 2-3 minutes if you prefer.

PEANUT BUTTER OOEY GOOEY BUTTER CAKE

PEANUT BUTTER OOEY GOOEY BUTTER CAKE 1 pkg butter recipe chocolate cake mix 1/2 c butter softened 2 eggs 8 oz cream cheese softened 1 c creamy peanut butter 1 lb powdered sugar 2 eggs Preheat oven to 350 degrees and butter 9x13 baking pan. Mix cake mix, butter and eggs. Blend on low until thick and smooth. Spread cake mixture in baking pan, creating a slight wall. Mix cream cheese, peanut butter, powdered sugar and eggs on low. Pour over cake mixture. Bake 35-40 minutes, leaving it slightly gooey. Garnish with a few sprinkles powdered sugar. NOTES Make sure to have an extra 1-2 Tablespoons powdered sugar to sprinkle on top for the finishing touch.

CHOCOLATE CHIP SALTED CARAMEL COOKIE BARS

CHOCOLATE CHIP SALTED CARAMEL COOKIE BARS CARAMEL SAUCE 1/2 cup sugar 1/4 cup water 3 Tablespoons light corn syrup 1/2 cup heavy cream COOKIE DOUGH 1 cup butter 3/4 cup sugar 1 cup brown sugar 1 Tablespoon vanilla 2 egg 1/4 teaspoon salt 1 teaspoon baking soda 3 cups flour 2 cups chocolate chips sea salt to taste Preheat oven to 350 degrees. In a saucepan over medium heat, combine the first 3 ingredients {sugar, water, corn syrup}, stirring until sugar dissolves. Increase heat and continue to boil without stirring until the mixture becomes amber in color {approximately 10 minutes}. Remove from heat, add cream and return sauce to low heat until smooth. Set aside. Combine flour, salt and baking soda. Set aside. In a mixing bowl, combine butter, vanilla, sugar and brown sugar. Gently blend in eggs, careful not to overmix. Gradually add in flour mixture. Fold in chocolate chips. In a 9x13 greased pan, spread half of your cookie dough. Pour caramel sauce over dough and crack sea salt on top. Add the second layer of cookie dough and lightly top with sea salt. Bake 17-22 minutes. NOTES If you'd like a shortcut, replace the homemade caramel sauce in this recipe with your favorite jarred caramel sauce. I like to really watch these in the oven starting at the 17 minute mark. Usually mine are perfect at about 22 minutes- every oven is different! Don't overmix! Don't over bake if you want to keep that chewy, soft texture to these bars.

SPICY JALAPENO MARGARITA

SPICY JALAPENO MARGARITA 2 ounces tequila 3 tablespoons lime juice freshly squeezed (1.5 ounces) 1 tablespoon orange juice freshly squeezed (.5 ounces) 2 teaspoons agave nectar 1/4 jalapeno sliced crushed ice Rim a glass with lime juice or simple syrup and salt. Fill glasses with ice and slice or dice your jalapeños. In a cocktail shaker with ice, combine tequila, lime juice, orange juice and agave nectar along with sliced jalapeño. Give it a vigorous shake to really get that jalapeno flavor throughout! Strain into margarita glasses. Garnish with a lime wedge, or if you’re really brave, extra jalapeño slices! NOTES Substitutions Fresh Squeezed Lime Juice – Substitute 100% Real Lime Juice purchased in the produce section. Orange Juice – Freshly squeeze or store bought. Agave Nectar – You can substitute with simple syrup or honey if you prefer. Variations Mango Pineapple Watermelon Honey – Substitute agave with 1 ounce of honey to sweeten it. Cilantro – Add 3 sprigs of cilantro for a refreshing flavor mix. Sugar the Rim Use Tajin Seasoning to Rim Rim with Chile Salt – To make a spicy salt, combine 1/4 cup salt, 1/4 teaspoon ancho chile powder and 1/4 teaspoon chipotle chile powder. Make it Pretty – Use pink Himalayan salt to salt the rim. Egg White – Make it foamy by adding an egg white. Orange Liqueur – Give it an extra kick by replacing the orange juice with 1 ounce of orange liqueur like Cointreau or Grand Marnier. Tips Make it Less Spicy – Remove the membranes and seeds of the jalapeños to make it a bit less spicy. The membrane is the hottest part of the pepper. To remove it, cut the top off of the jalapeño, slice it in half longways and cut or scoop it out. Get the Most Juice – To get the most juice out of your limes and oranges, roll them around on a counter with the palm of your hand before slicing in half to squeeze. After squeezing three times, press the back of a spoon to release the remaining juice.

SPARKLING LEMONADE

SPARKLING LEMONADE 1 cup sugar 1 cup water 2 cups lemon juice 1 bottle champagne (about 3 cups) or sparkling juice Combine sugar and water in a saucepan over medium and whisk until clear making a simple syrup. Remove from heat and allow to cool. Combine simple syrup, lemon juice and whisk in champagne. Serve chilled. NOTES Be sure to chill your champagne before making the cocktails. Use freshly squeezed lemon juice for the freshest tasting cocktail, don't use the bottled stuff. Sugar rim the glass by either dipping it in water and then the sugar, or rub a little lemon juice around the rim and then dip it.

FROZEN GRAPES MARINATED IN WINE

FROZEN GRAPES MARINATED IN WINE 3 cups red grapes removed from stems 1 – 2 cups red wine 3 tablespoons sugar Place grapes in a bowl and cover with wine. Allow to marinate refrigerated for 12+ hours. Drain grapes, toss in sugar and freeze 2 hours. NOTES The wine you choose will greatly vary the flavor of your marinated grapes. You can use your favorite red wine, but if you want a sweet flavor, use a sweet red wine or Port. The longer you marinate them, the more flavor they will have. I recommend 12-24 hours for the best results. When not coated in sugar, they make the perfect “ice cubes” to keep your wine chilled on a hot summer day.

DRUNKEN STRAWBERRIES

DRUNKEN STRAWBERRIES 1 pound strawberries washed and hulled 2 cups rosé 1/4 cup sugar Place strawberries in a bowl, cover with rose and refrigerate up to 1 hour. Drain strawberries and lightly dry them. Roll in sugar and freeze until you’re ready to enjoy. NOTES Use fresh strawberries, and organic if possible, they should be ripe but firm, and use your favorite rose wine. Allow the strawberries to sit in the wine for up to 1 hour in the fridge before rolling them in sugar. I prefer to freeze the strawberries before eating them, but you don’t have to if you are in a hurry to serve them!

BLUEBERRY LEMON INFUSED WATER

BLUEBERRY LEMON INFUSED WATER 3 c water 1/4 lemon sliced 1/4 c blueberries Add fresh lemon slices and blueberries to a pitcher or carafe of water and allow to infuse for 4+ hours. NOTES Lasts 3-4 days refrigerated.

APPLE COBBLER MUFFINS

APPLE COBBLER MUFFINS 2 apples peeled and cut into small cubes & tossed in lemon juice (2 cups) 1 teaspoon cinnamon 2 teaspoon vanilla ½ cup butter softened ½ cup brown sugar packed ½ cup sugar 2 eggs 2 cups flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt TOPPING 4 tablespoon butter softened ¾ cup flour ½ cup brown sugar Preheat oven to 350 degrees. Combine apples, cinnamon and vanilla. Set aside. In a mixing bowl, combine butter and sugars until fluffy. Add egg until just combined. Add apple mixture in. In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually incorporate into wet mixture. Scoop muffin mixture into greased muffin tin. Combine topping ingredients until crumbly. Scoop on top of muffin mixture. Bake 18 minutes. NOTES It's really important to use softened butter when you are making these muffins. The ingredients will bond together much more easily so the texture of each muffin is uniformed. Ovens can often have hot and cold spots, so check the muffins halfway through baking and rotate the muffin tray if one side is cooking faster than the other. These muffins will take around 18 minutes to bake, but check them for doneness a few minutes earlier as oven can run at different temperatures. The muffins are done when an inserted toothpick comes out clean.

FOOLPROOF HONEY BEER BREAD

FOOLPROOF HONEY BEER BREAD 3 cup all purpose flour sifted (not packed) 3 teaspoon baking powder 1 teaspoon salt ¼ cup honey 1 tablespoon minced garlic 4 tablespoon butter melted 12 ounces beer Preheat oven to 375 degrees. Grease loaf pan and set aside. In a mixing bowl, combine flour, baking powder and salt. Add honey, garlic, butter and beer. Mix well. Pour into loaf pan and bake 45 minutes. NOTES Substitutions Honey – Substitute with 3 tablespoons sugar Beer – Guinness, IPA, Farmhouse Ale, Pale Ale, Brown Ale, Belgian. You can use lighter beers as well, but they’ll offer less flavor. Minced Garlic – You can use fresh minced garlic, but I always use minced garlic purchased in the produce section of the grocery store. Butter – I always use salted butter in all of my bread recipes, but if you don’t use salted butter, add a little salt. Beer Bread Variations Cheese – Aged cheeses tend to work well with honey. Add 1 cup of freshly shredded parmesan, gruyere or cheddar to make a sweet and savory cheesy beer bread. Herbs – Fold 1 tablespoon dried rosemary, thyme or sage into the batter just before baking. Salt – Just before serving, brush the loaf with warm honey butter and use a grinder to add thick flakes of sea salt. Tips Mix it up directly in the loaf pan for easy cleanup! Serve with honey butter. If you’re not a beer drinker, you can frequently find beers sold individually in your grocery store as well. Brush honey butter on top for a beautiful glisten and added flavor. To Store At Room Temperature – Covered in plastic wrap or in a ziplock bag up to 3 days. Refrigerated – Covered in plastic wrap or in a ziplock up to 5 days. It will soften the crust and add to the beer flavor. Freeze – Freeze covered in plastic wrap or foil and place in a freezer bag to prevent freezer odors from seeping in up to 3 months. Bring to room temperature before serving.

EASY BREAD RECIPE

EASY BREAD RECIPE 2 c sugar 4 c flour 2 Tbsp baking powder 1 tsp salt 2 eggs 2 c milk 2/3 c vegetable oil 1/4 c sugar crystals Preheat oven to 350 degrees. Grease 6 mini loaf pans. In a large mixing bowl, combine sugar, flour, baking powder and salt. In a separate bowl/mixer, beat eggs, milk and oil. Gradually add dry mixture into wet until just moist. Pour batter into pans an inch below the top to compensate for rise. Sprinkle sugar crystals on top {optional: 1/2 tsp sugar for each mini loaf on top} Bake 40 minutes or until a toothpick comes out clean or almost clean. NOTES This recipe can be made in two 1 lb loaf pans and increase baking to 50-60 minutes using the toothpick test.

PEANUT BUTTER FRUIT DIP

PEANUT BUTTER FRUIT DIP 1 cup peanut butter 1 1/2 cups powdered sugar 1/2 cup heavy milk 2% of Vitamin D preferred Combine ingredients until smooth! Serve with your favorite fruits.

CREAM CHEESE FRUIT DIP (MARSHMALLOW FRUIT DIP)

CREAM CHEESE FRUIT DIP (MARSHMALLOW FRUIT DIP) 8 ounces cream cheese softened 7 ounces marshmallow fluff 1 teaspoon vanilla INSTRUCTIONS Beat cream cheese, marshmallow fluff and vanilla until smooth. Serve with your favorite fruits. NOTES Substitutions Cream Cheese – Full fat, light or whipped – your choice! You can even use strawberry flavored cream cheese if you wish. Vanilla – Homemade vanilla extract or store bought, whatever you have on hand! You can substitute with lemon or orange extract. Variations Citrus – For a hint of citrus flavor, just add a splash of orange juice. It makes this Marshmallow Fruit Dip taste refreshing for summer! Strawberry – For a little strawberry flavor, substitute strawberry cream cheese. It will still blend beautifully with a variety of fruits for dipping. Cherry – Add maraschino cherry juice for a touch of cherry flavor and color! To Store Refrigerate covered up to 5 days. Tips You can warm marshmallow fluff 30 seconds in the microwave to make it easier to work with.

ROASTED MUSHROOMS

ROASTED MUSHROOMS 24 oz white mushrooms 1/8 c balsamic vinegar 1/8 c olive oil 1 Tbsp minced garlic 1 tsp oregano 1 tsp rosemary 1 tsp basil 1/4 tsp crushed red pepper salt and pepper to taste Preheat oven to 425 degrees F. Combine balsamic, olive oil, garlic and herbs. Toss with mushrooms. Place mushrooms in a single layer in a baking dish. Bake 15-20 minutes, until tender. NOTES Use your favorite seasonings to adapt this easy appetizer or side dish!

Pineapple Sheet Cake

Pineapple Sheet Cake 2 cups flour 2 cups sugar 2 tsp. baking soda 1/4 tsp. salt 2 eggs 20 ounce can crushed pineapple 1 tsp. vanilla 1/2 cup nuts- I left out due to allergies Icing 8 ounces cream cheese 4 T. butter 3 cups confectioners sugar 1 tsp. vanilla 1/2 cup nuts- optional Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

Earthquake Cake

Earthquake Cake 1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below) 1/3 cup oil 3 eggs 1 and 1/3 cup water 2/3 cup shredded coconut 2/3 cup chocolate chips 1/2 cup chopped pecans 1/2 cup butter 8 oz cream cheese 1 pound powdered sugar (3 and 3/4 cups) Preheat the oven to 350 degrees F. Grease a 9 x 13 inch pan. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan. Mix the german chocolate cake mix with the oil, eggs, and water. Pour the cake mix on top of the coconut/chocolate chip/pecan layer. In a saucepan, melt the butter and cream cheese. Beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese. Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife. Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature.

BACON RANCH POTATO SALAD

BACON RANCH POTATO SALAD 2 lb. baby red potatoes, halved (or quartered if large) 6 slices bacon 1 oz. 1 16-oz. tub sour cream Juice of 2 lemons 1/2 package ranch seasoning Kosher salt Freshly ground black pepper 1 c. shredded cheddar 1/2 c. freshly chopped chives In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes. Drain and rinse under cold water, then transfer to a large bowl. Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble. In a small bowl, stir together sour cream, lemon juice, and ranch seasoning. Season with salt and pepper. Add sour cream mixture to potatoes and toss until combined. Add cheddar, chives, and cooked bacon and toss until combined. Refrigerate at least 1 hour before serving.

BANG BANG CORN

BANG BANG CORN 1/2 c. sweet chili sauce 3 tbsp. melted butter 1 tbsp. sriracha 2 cloves garlic, finely minced Juice of 2 limes kosher salt Freshly ground black pepper 6 ears corn, husks removed Freshly chopped cilantro, for garnish Make bang bang butter: In a medium bowl, mix together chili sauce, butter, Sriracha, garlic, and lime juice and season generously with salt and pepper. Slather butter all over corn. Heat grill to medium high. Grill corn, turning and basting with remaining bang bang butter occasionally, until tender and charred, 10 to 15 minutes. Garnish with cilantro and serve.

Sweet Bread

Sweet Bread 2 c sugar 4 c flour 2 Tbsp baking powder 1 tsp salt 2 eggs 2 c milk 2/3 c vegetable oil Grease 6 mini loaf pans and preheat oven to 350 degrees. Combine sugar, flour, baking powder and salt. Beat eggs, milk and oil. Gradually add dry mixture to wet until just moist. Pour batter into pans an inch below to compensate for rise. Optional: sprinkle sugar on top. Bake 40 minutes. Notes You can also make this in 2 - 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50-60 minutes. Use the toothpick test for the best results.

Jaleoeno and Queso Fresco Stuffed Burgers

Jaleoeno and Queso Fresco Stuffed Burgers Makes 4 burgers Jaleoeno and Queso Fresco Stuffed Burgers Mix together: 2 lbs extra lean ground beef 1 or 2 finely diced jalapeño peppers 1 tbsp chopped fresh thyme ½ tsp freshly ground black pepper 1 tsp kosher salt 2 tbsp smoked paprika 1 clove minced garlic 1/2 tsp ground cumin 4 tbsp Worcestershire sauce Form into 8 individual burger patties. On four of the patties, place about 2 ounces thinly sliced queso fresco cheese layered with a sprinkle of diced jalapeño peppers between the layers of cheese. Place the remaining four patties over the cheese and pinch the edges together to seal. Grill over medium high heat for 4-5 minutes per side or longer if you prefer well-done. Serve on well toasted burger buns with plenty of crispy bacon.

Mexican Spiced Steak with Sweet Pepper Salsa

Mexican Spiced Steak with Sweet Pepper Salsa Mexican Spiced Steak with Sweet Pepper Salsa - beautifully seasoned grilled steak with a balancing fresh sweet pepper salsa. A tasty change for steak night. For the dry rub 1 tsp cumin ½ tsp cinnamon pinch ground cloves 1 tsp ground dry oregano (use Mexican if you have it) 1 tbsp chili powder ½ tsp ground coriander seed 1 tsp coarsely ground black pepper For the Sweet Pepper Salsa 3 small tomatoes diced 2 or 3 small sweet bell peppers diced small (red, yellow or orange or a combination) 1 small red onion diced small 2 cloves minced garlic 2 tbsp chopped fresh oregano (Mexican oregano if available.) 2 tbsp chopped chives juice and zest of one lemon ½ tsp kosher salt 1 tbsp brown sugar the remaining spice mix used to season the steaks Lightly season the steaks with salt and use about half of the spice mix to rub onto both sides of the steaks. Cover with plastic wrap and let them and let them marinate in the fridge for a couple of hours or overnight. Before grilling, take them out of the fridge to warm up for about a half hour. Grill to desired internal temperature. About 3½ minutes per side over high heat for a 1 inch thick steak for medium rare. Let the steak rest, covered in aluminum foil for 5 minutes before slicing thinly and serving with the sweet pepper salsa. For the Sweet Pepper Salsa Toss together well. Let the salsa sit in the fridge for an hour or two if time permits, tossing it together occasionally.

BRAISED BEEF POT PIE WITH BISCUIT TOPPING

BRAISED BEEF POT PIE WITH BISCUIT TOPPING FOR THE BRAISED BEEF 2½ to 3 lbs beef pot roast, Blade or chuck roast work well salt and pepper to season ½ cup flour to dredge the beef cubes 3 to 4 tbsp vegetable oil 2 large onions, diced 4 cloves minced garlic 4 tbsp butter 6 cups low sodium beef stock, you can replace 2 cups of stock with an equal amount of stout beer or red wine if you like for an extra rich gravy 1½ tbsp dried thyme ½ tsp ground nutmeg ½ tsp salt 1 tsp coarsely ground black pepper 2 bay leaves ½ cup orange juice FOR THE BUTTERMILK BISCUITS 2 cups all purpose flour 3 tsp baking powder ¼ tsp baking soda ¼ cup + 1 tbsp very cold salted butter, cut in small cubes 1 cup buttermilk TO PREPARE THE BRAISED BEEF Trim the beef roast of excess fat then cut it into 1½ inch cubes. Season the cubes with salt and pepper, then roll them in plain flour to coat them well. In a cast iron skillet, heat the oil over medium high heat and brown the beef cubes well in small batches. Do not crowd the pan with the beef or it will be harder to brown be drier when cooked. Transfer the browned beef to a covered roasting pan or dutch oven. Melt the butter in saute pan and add the onions and garlic. Saute over medium heat until the onions have softened but not browned, then add them to the roasting pan with the beef. Add the beef stock, thyme, nutmeg, salt, pepper, bay leaves and orange juice. Stir and cover the roasting pan tightly with aluminum foil before adding the lid. Cook in a 300 degree oven for 2 2/2 to 3 hours or until the beef is fall apart tender. Remove the cover and add the prepared biscuits to the top of the beef and gravy. Increase the heat to 375 degrees F and bake until the biscuits are baked through and golden brown on top. TO PREPARE THE BISCUITS In a food processor, blend together the flour, baking powder and baking soda. Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches. Using a sharp 3 to 4 inch biscuit cutter cut the biscuits out an place them on top of the beef and gravy to bake as instructed above. You can use a smaller biscuit cutter if you like but the baking time will be about 5 minutes less.

VEGGIE DIP RECIPE

VEGGIE DIP RECIPE 2 cup sour cream 2 cup mayonnaise 1 tablespoon parsley 1 teaspoon seasoning 2 tablespoon onion flakes 2 tablespoon parmesan cheese 1/2 teaspoon garlic powder 1 teaspoon sugar 8 ounce mozzarella shredded Combine sour cream, mayonnaise, herbs and seasonings. Fold in mozzarella cheese. Refrigerate 2+ hours. Serve with vegetables and/or crackers. Substitutions Sour Cream – Substitute with greek yogurt for a lower calorie alternative. Mayonnaise – I use Olive Oil Mayonnaise, but anything you have on hand will do! Seasoning – It’s amazing with a southwest spice mix for a little Mexican flavor. However, we also love it with garlicky seasoning like the 21 salute (available at Trader Joe’s), Sweet Onion and Herb, Garlic and Herb I also include onion flakes, garlic powder and parsley. Parmesan Cheese – Can be substituted with pecorino romano or asiago. Mozzarella – Fresh grated mozzarella makes this vegetable dip stand above the rest! I always purchase a block of cheese because it’s higher quality, uses less preservatives and is creamy rather than dry, but you can use pre-shredded mozzarella if you’d like as well! Monterey Jack is a great alternative. Sugar – Omit, if needed. Optional Spice it Up – You can spice it up by adding pepper or red pepper. Serving Suggestions red peppers snap peas bell peppers cauliflower carrots celery broccoli cherry tomatoes crackers Tips Freshly Shred Cheese – Blocks of cheese tend to be of higher quality and have less preservatives. Therefore, overall they are so much creamier. Fresh shredded cheese blends in perfect with this veggie dip! You won’t regret it, I promise! Marinate – Allow it to marinate for up to 24 hours for the best flavor, but it can be served immediately. To Store – This vegetable dip keeps well, refrigerated for up to 5 days covered. Never freeze sour cream. Safety – Never leave sour cream at room temperature more than 2 hours.

WATERMELON COCONUT RUM PUNCH

WATERMELON COCONUT RUM PUNCH 6-7 c. fresh watermelon 3/4 c. lime juice (juice of 3 limes) 1 (33.8 oz.) bottle, sparkling coconut flavored water 1 c. coconut rum (like Malibu Rum, or other preferred rum) Lime Slices Garnishes: Watermelon slices for rim Lime slices for rim Flake coconut to top drinks Fill a blender with the fresh watermelon. Add the lime juice. Blend until liquid. Pour into pitcher or drink dispenser, add the sparkling water, rum, and lime slices. Stir. Pour into glasses. Top glasses with watermelon slices, lime slices and coconut flakes if desired. Refrigerate any leftovers.

BROWNIE BOTTOM CHOCOLATE MOUSSE CAKE

BROWNIE BOTTOM CHOCOLATE MOUSSE CAKE For the brownie: 1 package Annie’s Double Chocolate Brownie Mix (18.3oz) 1 stick (1/2 cup) butter, melted 2 large eggs 2 tablespoons water For the mousse: 2 packages cream cheese (8 oz each), softened 2 tablespoons water, divided 2 teaspoons gelatin, divided ½ cup mini chocolate chips 1 cup plus 3 tablespoons heavy whipping cream, divided 3 tablespoons powdered sugar ½ cup granulated sugar ¼ cup cocoa powder 1 teaspoon vanilla extract For the topping: ¾ cup heavy whipping cream 3 tablespoons powdered sugar 2 tablespoons hot fudge sauce ¼ cup mini chocolate chips For the brownie: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. In a medium-sized bowl, combine the brownie mix, melted butter, eggs and water. Stir until the batter is well combined and there are no dry ingredients left. Pour the batter into the springform pan and spread evenly. Bake at 350°F for 20-24 minutes until the center is baked. To test for doneness, insert a toothpick into the center of the brownie. If the toothpick comes out clean, the brownie is done. Allow the brownie to cool completely. For the mousse: Allow the cream cheese to soften to room temperature. In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid. In a microwave-safe bowl, combine the mini chocolate chips and 1 tablespoon heavy whipping cream. Microwave in 30 second increments until the chocolate is melted, stirring occasionally. Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill. Prepare a second batch of gelatin following the instructions above using 1 tablespoon of cold water and 1 teaspoon gelatin. Pour 1 cup of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken. Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Slowly pour the liquid gelatin into the heavy cream. As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Set the whipped cream aside. Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is completely smooth, scraping the bowl occasionally. Add the granulated sugar and beat until well combined. Next, add the cocoa powder and beat until well combined, scraping down the bowl occasionally. Slowly add 2 tablespoons of heavy whipping cream and then the teaspoon of vanilla extract and continue beating until combined. Next, add the melted chocolate and mix thoroughly into the cream cheese mixture. Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined. Place the cooled brownie in the bottom of the springform pan lined with parchment paper. It’s helpful to line the sides with parchment paper or a cake collar. Pour the batter over top of the cooled brownie and refrigerate for at least 4 hours.

Apple Bacon Coleslaw

Apple Bacon Coleslaw 1/4 cup cider vinegar 1 cup mayonnaise 1/3 cup honey 2 teaspoons kosher salt 1/4 cup pulp free orange juice juice from 1/2 fresh lemon 1 teaspoon ground black pepper 1 sm Fennel shredded 1 medium cabbage, cored, shredded 1/2 pack of bacon fried crispy then broken up into small pieces 1 bunch scallions, thinly slice 1/2 cup finely minced parsley leaves, optional 4 firm apples, peeled, cored and shredded Mix everything in a large bowl and let sit in the fridge over night…This is always better if you let it sit for a day or so…really lets the flavors out!

STRAWBERRY UPSIDE DOWN CAKE

STRAWBERRY UPSIDE DOWN CAKE 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored Jell-O® mix 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Preheat an oven to 350 degrees F (175 degrees C). Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

MONGOLIAN BEEF - A QUICK AND EASY RECIPE

MONGOLIAN BEEF - A QUICK AND EASY RECIPE. 1 1/2 pounds beef steak( flank steak, rib eye steak or striploin steak are all good choices) 1/3 cup corn starch, maybe a little more. cup About 1 vegetable oil for frying 1 cup sliced water chestnuts, about 1 can rinsed 1 cup chopped bell peppers FOR THE SAUCE 2 tbsp vegetable oil 3 cloves minced garlic 3/4 cup water 2 tbsp grated fresh ginger root 1/4 cup low sodium soy sauce 1/2 cup hoisin sauce 1/4 cup brown sugar 3 tbsp rice wine vinegar 2 tsp crushed chili paste or chili flakes to taste, optional Try not to use beef straight from the fridge or you will cool down the oil too much when frying. I like to take it out to sit at room temperature for at least a half hour. Cut the beef steak, across the grain, into 1/4 inch thick strips. dredge both sides of the beef strips with corn starch and let them sit for 10 minutes, so that the corn starch adheres to the meat. (You can start putting the sauce together while the beef sits.) Heat the oil in a hot wok to 375 degrees. Fry the steak in about 3 batches, so that it cooks very quickly. It only takes about a minute or so to flash fry the beef. Pour off the oil from the wok completely. Add the beef back to the wok along immediately with the vegetables and sauce and simmer for only a few minutes before serving over steamed rice or your favourite noodles. TO PREPARE THE SAUCE I like to make the sauce quickly in a large sauté pan so that it reduces and thickens more quickly. In a small bowl, or large measuring cup, stir together all of the ingredients for the sauce, except the garlic and vegetable oil. Heat the 2 tablespoons of vegetable oil over medium heat and lightly sauté the garlic for only a minute, so that it softens but does not brown. Add the combined ingredients to the pan all at one and simmer for 5 minutes or so until the sauce begins to thicken. Turn off the heat and set aside until the beef is cooked. Notes The corn starch flash frying does help to evenly coat the beef in the glistening sauce but if you want to avoid the fried version of this recipe try making it as a stir fry instead. Prepare the sauce first, so that it is properly reduced and thickened. Add 3 tbsp vegetable oil to a hot wok and quickly stir fry the beef before immediately adding the vegetables and sauce and simmering for an additional few minutes to heat the vegetables through. The critical thing is not to overcook the beef. The wok should be as hot as possible and the beef need only be quickly stir fried for a minute or so until it loses the pink colour to be fully cooked. the extra few minutes of simmering will guarantee that it is anyway.

Grilled Corn Salsa with Roasted Tomatoes

Grilled Corn Salsa with Roasted Tomatoes 4 plum tomatoes diced 2 cloves minced garlic ½ tsp salt ½ tsp freshly ground black pepper 2 tbsp olive oil ½ a small red onion diced small 1 large roasted red pepper diced small 1 large roasted orange pepper diced small 1 minced jalopeno pepper optional 2 large ears grilled corn removed from cob Zest and juice of 1 lime ½ tsp ground cumin ¼ cup chopped fresh cilantro 1 tablespoon brown sugar 1-2 tablespoons hot sauce Salt and pepper to season Toss the tomatoes, garlic, salt pepper and olive oil all together in a 9x9 inch glass baking dish and roast for about 45 minutes tossing occasionally. Most of the liquid should be steamed off the bottom of the pan. Remove from oven and add all the remaining ingredients. Toss all ingredients together and allow the salsa to sit, covered, in the refrigerator for a couple of hours before serving.

Bourbon Barbecue Ribs

Bourbon Barbecue Ribs 4 lbs side or back ribs For the dry rub 1 tbsp garlic powder 1 tbsp dry mustard 1 tsp ground ginger 1 tsp salt 1 tbsp freshly ground black pepper 1 tbsp oregano 3 tbsp paprika (or smoked paprika) 1 tsp freshly ground nutmeg For the Bourbon Barbecue Sauce 3 tbsp olive oil 6 cloves minced garlic 1 medium sized red onion , roughly chopped 1 cup plain tomato sauce ½ cup ketchup ½ cup apple cider vinegar ½ cup orange juice ½ cup bourbon whiskey (Use rye whiskey if you prefer or alternatively, apple juice) 1 cup brown sugar ½ cup honey 1 tbsp hot sauce 2 tbsp paprika (or smoked paprika) 1 tbsp oregano 1 tablespoon fresh grated ginger root 1 tsp freshly ground nutmeg Mix together all of the ingredients for the dry rub until evenly combined. Begin by coating your pork ribs with a dry rub and letting them sit in the fridge for a couple of hours or overnight. Store any unused dry rub in an airtight container for next time. For the Bourbon Barbeque Sauce Begin my heating the olive oil over medium heat in a medium saucepan. Add the garlic and onions and cook until the onions have softened stirring occasionally. Add the remaining ingredients for the sauce. Simmer very slowly for about 30-40 minutes, or until the sauce reaches a brush-able consistency, stirring occasionally. Let the sauce cool for a half hour or so then puree the sauce in a food processor or with an immersion blender. Save any leftover sauce by bottling it in mason jars or freezing it in small airtight containers. You can cook the ribs very slowly on the grill for a couple of hours by using only one burner of your grill and cooking the ribs on the opposite side, not under the direct heat, turning occasionally. Alternatively, you can cook the ribs in a covered roasting pan in a 275 degree F oven for about 2 hours. Either way you decide to cook them, finish the ribs by grilling them directly over medium heat, brushing on the barbeque sauce and turning them after a minute or two. I like to do about 3 coats of the sauce on each side of the ribs. Remove from the grill and serve.

Grilled Flatbreads, Garlic Oil

Grilled Flatbreads, Garlic Oil and a Brunch Idea For the Flatbread Dough Makes sufficient for 6 - 8 flatbreads. 4 cups flour 1/2 tsp instant rise yeast 1 & 1/2 cups lukewarm water 2 tsp sea salt Place all ingredients in the bowl of a stand mixer equipped with a dough hook. Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes. Cover the dough and allow to rise for about an hour until about doubled in size. Turn the dough onto a floured surface and knead for another few minutes. Divide into 6-8 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 9 inch rounds. Preheat your gas grill to about medium low heat and place the stretched dough portions a couple at a time directly on the grill. Watch these carefully, adjust the temperature and move them around on the grill as needed. At this point you can brush them with garlic olive oil and sprinkle with chopped herbs if you like before flipping the flatbreads and grilling the flatbreads for about another minute. For the Garlic Olive Oil Two cups extra virgin olive oil 6 cloves garlic, sliced (or use as much as you like for a more intensely flavoured oil) Over minimum heat heat the olive oil and sliced garlic slowly for about 15 - 20 minutes or just until the garlic slices begin to bubble at the edges. remove from the heat and allow to cool before storing in an airtight container or in mason jars. While the oil is still warm, you can add fresh herbs to the oil for extra flavour. Rosemary and oregano work well, just be sure to crush the leaves a little before adding them to the oil to impart more flavour to the oil. And finally, one more of my favorite ideas for great grilled flatbreads is as a base for a great brunch. Here, I've used garlic and herb flatbread beneath 2 eggs over easy, fried tomatoes and a sprinkle of fresh black pepper and freshly grated parmesan cheese. Crumbled bacon or breakfast sausage can obviously be added as well.

HERB AND GARLIC ROLLED STEAK MEDALLIONS

HERB AND GARLIC ROLLED STEAK MEDALLIONS 8 thin cut strip loin steaks 6 tbsp Worcestershire sauce 4 cloves minced garlic 4 tbsp chopped rosemary 4 tbsp chopped oregano 4 tbsp chopped chives ½ tsp freshly grated nutmeg, (optional) 6 tbsp melted butter Marinate the steak in the Worcestershire sauce for only 10 to 15 minutes before preparing the rolled steak medallions. Mix together the garlic, rosemary, oregano, chives and nutmeg. Season the steaks lightly on both sides with salt and pepper lay them flat on a cutting board and rub the herb and garlic mixture onto the surface of the steaks. Starting at the narrowest end roll the steak up tightly. Cut the steak roll into as many medallions as you want, usually 2 or 3 depending on the size of the steak you use. Working with 3 or 4 of the medallions at a time, lay them flat on a cutting board in a straight line and push one of the soaked skewers horizontally through the center of the medallions. Brush both sides of the medallions with the butter and transfer them to a hot preheated grill. Grill for 2- 4 minutes per side depending on if you want them rare to well done. When cooked, let the medallions rest for 4 or 5 minutes on a serving plate, covered in aluminum foil before serving.

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa 6-8 center loin pork chops salt and pepper to season 1 cup homemade or good quality Spicy BBQ Sauce Hard or soft taco shells For the Chunky Avocado Salsa 2 small tomatoes 1 small red pepper 1 avocado 1/2 small red onion finely diced 1 clove minced garlic finely grated zest of one lime juice of one lime 1 tbsp chipotle powder 1/2 finely minced jalapeño pepper 1/4 cup chopped fresh cilantro season with salt and pepper Season the pork chops with salt and pepper and grill them until completely cooked to 160 degrees F at the center on a meat thermometer. In the last minutes of grilling brush on a good spicy barbeque sauce or make your own from the recipe at this link: Maple Chipotle BBQ Sauce To prepare the Chunky Avocado Salsa Coarsely dice the tomatoes, red pepper, and avocado. Toss together with the remaining ingredients. Cover and let stand in the refrigerator until ready to serve. Makes about 2 1/2 cups salsa. Thinly slice the pork chops and serve on warmed taco shells along with the salsa.

Quick and Easy Stovetop Mac and Cheese

Quick and Easy Stovetop Mac and Cheese ½ lb pasta cooked al dente. We like penne and rotini best because they hold the cheese sauce so well. 4 tablespoons butter 12 ounces evaporated milk split in 2 six ounce portions 2 large eggs 1 ½ tsp dry mustard powder ½ tsp kosher salt ¼ tsp black pepper 12 ounces aged cheddar cheese grated and separated in 4 equal portions Cook the pasta in salted water as instructed on the package. Don't overcook it; nobody likes mushy mac and cheese. Drain the pasta and add the butter stirring until completely melted. Cover until ready to add to the sauce. Whisk together 6 ounces of the milk, the eggs, salt, pepper and dry mustard. Add 2 portions of the cheese, then add this mixture to the pasta and butter. Cook over low heat stirring constantly until the cheese melts, then quickly add the remaining milk, stirring until smooth. Add the other two portions of cheese one at a time, stirring constantly until the cheese is completely melted. Serve immediately.

Slow Cooker Barbecue Ribs

Slow Cooker Barbecue Ribs 4 large half racks of pork ribs back or side ribs For the BBQ dry rub 3 tbsp paprika 2 tbsp smoked paprika 2 tbsp chili powder 3 tbsp kosher salt 1 tbsp powdered ginger 1 tbsp chipotle powder 6 tbsp brown sugar 1 tbsp black pepper 1 tbsp ground nutmeg 1 tbsp ground oregano 1 tbsp ground thyme 1 tbsp ground coriander 2 tbsp dry mustard powder 2 tbsp garlic powder 3 tbsp onion powder 1 tsp ground cumin 1 tsp cinnamon For the Molasses Honey BBQ Sauce 2 cloves finely minced garlic 1¾ cups plain tomato sauce 4 tbsp apple cider vinegar ⅓ cup fancy molasses ½ cup honey 1 tsp ground ginger 1 tsp chipotle powder 1 tbsp ground fennel seed 1 tsp freshly ground black pepper 1 tablespoon ground dry oregano ½ tsp kosher salt To prepare the dry rub Mix together well and store any unused dry rub in an airtight container in a cool place. I like to mix it together by pulsing it together in the food processor. This ensures it is very well blended and also breaks up any lumps in the brown sugar. It also makes it a finer consistency, which is helpful when using it in a spice shaker. To prepare the BBQ sauce Simply add all of the ingredients to a small saucepan and simmer over medium low heat. Stir the sauce occasionally and simmer for 20-30 minutes or until the sauce thickens to a consistency similar to ketchup. To prepare the slow cooker ribs Liberally sprinkle both sides of the ribs with dry rub. You don't want to spare the seasoning. Use plenty. At this stage you can wrap the ribs in plastic wrap and leave them for up to 24 hours before cooking. This allows the seasoning mix to penetrate flavour into the meat. This not essential, you can choose to start cooking them immediately of you don't have time. After dry rubbing the ribs, brush both sides liberally with the bbq sauce. Place the ribs into the slow cooker with their ends sticking up. This will allow them to cook more evenly than stacking the racks of ribs on top of each other. Cook on low for 6-8 hours depending upon the thickness of the ribs. Baby back ribs will be on the lower end of this scale and ticker back or side ribs will take the longest cooing time. Remove the ribs from the slow cooker and place them on a rack on a baking sheet. Turn your broiler on low and broil for just a few minutes on each side before starting to brush on additional BBQ sauce. Turn and brush the ribs several times while brushing on the barbecue sauce ti get them well coated. Remove from oven, cut into individual ribs and serve. Recipe Notes To make these a day or two ahead, simply wrap and refrigerate the ribs overnight after they come out of the slow cooker. About a half hour before serving turn the oven on 350 degrees F. Place the ribs on a rack on a baking sheet and allow them to heat for 15 minutes. At that point, turn the broiler on low and brush on the BBQ sauce as instructed in the recipe.

THE BEST CAJUN SPICE RUB

THE BEST CAJUN SPICE RUB 3 tbsp paprika 3 tbsp smoked paprika 3 tbsp onion powder 2 tbsp garlic powder 1 tbsp chili powder 2 tbsp dried oregano 2 tbsp dried basil 1½ tbsp ground thyme ½ tbsp crushed chili flakes 1 tbsp cayenne pepper 1 tbsp coarsely ground black pepper 1 tbsp white pepper 1 tbsp celery salt 2 tbsp kosher salt Just mix all of the ingredients together until completely blended. I usually blend mine together in a food processor which enures the ingredients are well mixed. If you want, you can process the mixture for a few minutes to break down the larger pieces of herbs and pepper to make it easily pass through a spice shaker. I find this particularly useful when saving some of the rub as a seasoning for burgers or even hot french fries fresh out of the fryer.

COPYCAT SHAKE SAUCE AND SMOKE SHACK BURGER

COPYCAT SHAKE SAUCE AND SMOKE SHACK BURGER FOR THE COPYCAT SHAKE SAUCE 1/2 cup plain mayonnaise 1 tbsp Dijon Mustard 1 tsp ketchup 1 tbsp pickle juice 1/2 tsp smoked paprika 1/4 tsp chipotle powder (or cayenne pepper) FOR THE COPYCAT SMOKE SHACK BURGERS 2 lbs ground Angus beef (chuck/blade roast) (double this if making double burgers) 6 kaiser rolls (or potato buns) 4 tbsp butter 1/4 cup sweet pickles 1/2 cup chopped cherry peppers 1/2 pound bacon (applewood smoked and cooked crisp) 6 slices cheese (12 if making double burgers) Stir together tall od the ingredients for the Copycat Shake Sauce and set aside until ready to use. Form the ground beef into 6 large patties. Season the patties with salt and pepper and grill. (or fry in a cast iron skillet) Add the cheese slices in the last minute of cooking. Butter the buns and toast them under the broiler or flat side down on a griddle pan. Add the burger patties to the toasted buns and top with the bacon, pickles, cherry peppers and copycat shake sauce.

QUICK AND EASY KUNG PAO CHICKEN

QUICK AND EASY KUNG PAO CHICKEN 4 boneless skinless chicken breasts, cut small cubes 2 tablespoons peanut oil, or canola oil 4 cloves minced garlic pinch fresh ground black pepper 2 tablespoons additional peanut oil 4 to 6 whole chiles, You can substitute chili sauce or crushed chili paste, like Sambal, to better control the heat to your taste. Start with about a teaspoon for mild heat. ¼ cup rice wine 2 tbsp Hoisin sauce 2 tbsp Black Bean Sauce, you can replace this with more hoisin if you prefer. 3 tbsp brown sugar 1 tbsp fresh grated ginger root ½ tsp Chinese 5 spice powder 1 teaspoon toasted sesame oil 2 tbsp light soy sauce 1 tbsp dark soy sauce ½ tsp freshly ground black pepper 1 diced red pepper 4 green onions chopped in 1 inch pieces CORNSTARCH SLURRY 1 ounce 1 water 1 tsp 1 corn starch Toasted cashews or peanuts to garnish, optional In a hot wok, add the peanut oil and saute the chicken with the garlic and pepper until almost completely cooked. Remove the chicken from the wok for the time being. To the hot wok add the additional oil and chilies. Toss the chilies in the oil for a few seconds before adding all the following ingredients quickly and all at once (I like to mix them together before starting to cook): the rice wine, Hoisin sauce, Black Bean Sauce, sugar, grated ginger root, Chinese 5 spice powder, toasted sesame oil, ight soy sauce, dark soy sauce and freshly ground black pepper. Reduce the heat on the wok to medium and bring the sauce to a simmer before adding the chicken back to the wok along with the red pepper and chopped green onions. Cook for an additional minute. To thicken the sauce stir in a slurry of about 1 ounce water mixed with 1 tsp corn starch. If you want he sauce thicker, just make a little more of the slurry to add. Serve on a bed of rice or Chinese noodles and garnish with toasted peanuts or cashews.

HOMEMADE ITALIAN SEASONING

HOMEMADE ITALIAN SEASONING 1 tbsp crushed fennel seeds, or ground fennel seeds 2 tsp dried rosemary 1 or 2 tsp crushed chili flakes, optional 2 tsp dried thyme 1 tbsp salt 2 small dry Bay leaves or 1 large dry Bay leaf 1 tbsp brown sugar 3 tbsp dried basil 2 tbsp dried oregano 2 tbsp onion powder 1 tbsp garlic powder 1 tbsp ground black pepper Add the crushed fennel seed, dried rosemary, chili flakes, thyme salt Bay leaves and brown sugar to a food processor or blender. If using ground fennel add it later with the other ingredients. Pulse a dozen times or so for couple of seconds or so at a time to break down the larger herb pieces until they are fine. Pulse in the basil, oregano, onion powder, garlic powder and black pepper until very well combined. Store in an airtight container or mason jar, preferably in a cool dark place. Notes There is very little salt in this blend of a couple of reasons. If making salad dressing or dip, this is generally enough salt of me to season the dressing. If using for roast chicken or fish, I would want to add a little more salt and pepper to season those before adding a dusting of the Italian Seasoning anyway.

Copycat Barbecue Shake and Bake

Copycat Barbecue Shake and Bake 3 cups dried bread crumbs ground very fine 3 tbsp cornmeal 3 tbsp corn starch 2 tbsp granulated onion powder can work too 1 1/2 tsp granulated garlic 1 tsp finely ground black pepper 1 1/2 tbsp fine salt 1 tbsp chili powder 2 tsp ground dry thyme 2 tsp ground dry oregano 1 tbsp ground ginger 2 tbsp smoked paprika or plain paprika 1 tsp ground cumin 1 tsp chipotle powder optional, for a spicier version Mix together all of the ingredients very well. I use a food processor or mixer to make sure everything is very well blended. Store in a cool place in an airtight container like a 1 quart/litre mason Jar. To prepare the chicken I use one whole chicken, cut in pieces and well trimmed but about 3 lbs of any kind of chicken pieces you like will do. You can, of course make any amount you need. Preheat the oven to 375 degrees. Simple wet chicken pieces with water, drain well and drop them, one at a time into a plastic bag containing some of the homemade shake 'n bake. I usually start with a half cup of the coating in the bag, which is equivalent to what is in an envelope if you bought it at the supermarket. You can always add a little extra if you need it at the end, but I find this is the best way to maximize the use you get out of a batch. Shake the bag and press the coating onto the individual chicken pieces. Place the coated pieces on a parchment paper lined baking sheet. Don't crowd the pieces, they will crisp much better if there is space between them. At this point you can drizzle a little canola oil or peanut oil over the coated pieces to maximize browning but this step s completely optional. I have an oil spritzer which is ideal for this purpose because you can spritz about 9 or 10 pieces of chicken with only about a tablespoon of oil. This is a method I often use for Oven Fried Chicken too. Bake for about 45-55 minutes depending upon the size of the chicken pieces being used. Boneless skinless chicken breasts can be ready in as little as 25 minutes depending on size. I use my meat thermometer to ensure that the internal temperature is 175-180 degrees F to ensure they are fully cooked. Let the chicken pieces rest for 5 to 10 minutes before serving.

Vanilla Dreamboat Dessert

Vanilla Dreamboat Dessert 1 pkg regular golden Oreos, finely crushed {About 36 cookies} 6 Tbsp. butter, melted 1 pkg. {8 oz.} cream cheese, softened 1/4 cup granulated sugar 2 Tbsp. cold milk 1 tub {12 oz.} Cool Whip, divided 2 pkgs. {3.4 oz.} instant vanilla pudding 3 & 1/4 cups whole milk, cold 1 bag white chocolate chips In a large bowl, combine Oreos and butter and mix until crumbs are fully coated. Press the crumbs into an ungreased 9x13 inch baking dish. Place the pan in the refrigerator while you work on the additional layers. In a medium bowl, mix the cream cheese until light and fluffy. Add 2 Tbsp. milk and sugar and mix well. Fold in 1 & 1/4 cups Cool Whip. Spread this mixture over the crust. In another bowl, {sorry about all the dirty dishes!} combine the vanilla pudding with 3 & 1/4 cups milk and whisk until pudding starts to thicken. Spread the pudding mixture over the previous cream cheese layer. Let the dessert rest for about 5 minutes so the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle the chocolate chips evenly over the top. Place in the freezer for 1 hour or refrigerator for 4 hours before serving.

Avacado Chicken Salad

Avacado Chicken Salad Avocado Chicken Salad Ingredients: 2 large cooked chicken breasts shredded or chopped 2 hard boiled eggs 2 large avocados 1 cup corn from 1 cooked cob 6 oz lean bacon cooked and chopped 1/4 cup Chives (or green onion), chopped 2 Tbsp Dill chopped, or to taste Lemon Dressing: 3 Tbsp lemon juice freshly squeezed 3 Tbsp extra virgin olive oil 1 tsp sea salt or to taste 1/8 tsp black pepper Mix together in a large mixing bowl and enjoy

Lemon Blueberry Bread

Lemon Blueberry Bread 1/3 cup melted butter 1 cup sugar 3 tablespoons lemon juice 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup milk 2 tablespoons grated lemon zest 1/2 cup chopped walnuts optional 1 cup fresh or frozen blueberries GLAZE 2 tablespoons lemon juice 1 tablespoon butter melted 1 cup confectioners sugar In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes. GLAZE Combine all ingredients mix well. Drizzle over warm bread.

Strawberry Coconut Salad

Strawberry Coconut Salad 2 cups strawberries 2 cups chopped pineapple 1⁄4 cup sugar 1⁄2 cup grated coconut 1 cup fresh orange juice In a glass bowl, alternate layers of berries and pineapple, sprinkling sugar and coconut between each layer. Pour the fresh orange juice over the top. Serve cold.

TACO MEAT LOAF

TACO MEAT LOAF 1 pound of LEAN ground beef (less than 10% fat) ½ cup of finely crushed corn chips 1 beaten egg 3 teaspoons chili powder 1 teaspoon cumin ½ cup of (your favorite) thick and chunky salsa ½ teaspoon black pepper ½ cup of Mexican blend shredded cheese TOPPING 1 cup of refried beans ¼ cup of your favorite salsa 1 cup of Mexican blend shredded cheese In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan). In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven. To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish. NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients. NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf. You shouldn't have much "grease" if you use 90% lean ground beef.

Crack Chicken Noodle Soup

Crack Chicken Noodle Soup 3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken) 1 (10.5 oz.) can condensed chicken soup 6 cups low-sodium chicken stock 1 cup whole milk 1/2 cup chopped celery 2 medium carrots, sliced 1 (1 oz.) packet Ranch dressing mix 1 cup crumbled bacon 1 1/2 cups shredded mild cheddar cheese 1/2 cup cream cheese, softened 8 oz. Thin Spaghetti or Angel Hair - uncooked Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil. Turn down heat to medium-low and simmer for 20 - 25 minutes. add noodles and cheese and simmer until noodles are fully cooked. Top with extra crumbled bacon if desired.

CHICKEN FAJITA MELTS

CHICKEN FAJITA MELTS 3 tablespoons vegetable oil 6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced ½ cup sliced onions ½ cup sliced red bell pepper ½ cup tomato juice 2 tablespoons taco seasoning mix 1 cup salsa 8 (1/2 inch thick) slices French bread 2 cups shredded Cheddar cheese Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

Cheesy Ham and Potato Casserole

Cheesy Ham and Potato Casserole 2 large potatoes 3-4 broccoli stems, chopped (you could use the florets too, I only had stems leftover) 1 small onion, chopped... 10 3/4 oz. can broccoli cheese soup 1/2 C. milk 3 T. butter, melted 3 C. cubed ham 1 C. shredded sharp cheddar cheese 1/2 tsp. each salt and pepper 1/2 tsp. garlic powder Wash the potatoes (I left the skins on, you can peel them if you prefer), Slice and cut the potatoes into bite size pieces. Place the potatoes in a pot along with the chopped broccoli stems and cover with water. Bring to a boil and cook until just fork tender (like you would for potato salad). Drain and set aside. In a large bowl add the soup, milk, butter and seasoning. Combine well, add the potato mixture, onion, ham and cheese. Stir well, pour into a lightly greased casserole dish and bake at 350 degrees for 25-30 minutes. Should be bubbling around the edges. Remove and let sit for 5 minutes before serving.

CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS FOR THE MEATBALLS 1 lb. ground beef 1/4 c. bread crumbs 1/4 c. freshly grated parmesan 1/4 c. freshly chopped parsley 1 large egg, beaten 2 cloves garlic, minced 1 tsp. kosher salt 1/2 tsp. crushed red pepper flakes FOR THE SAUCE 2 (28-oz.) cans crushed tomatoes 2 tbsp. tomato paste 1/2 yellow onion, finely chopped 2 tsp. dried oregano 1 clove garlic, minced Kosher salt Freshly ground black pepper Red pepper flakes 1 c. low-sodium chicken broth 3/4 lb. spaghetti Grated Parmesan, for garnish Freshly chopped parsley, for garnish Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot. In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover Crock Pot with lid and cook on high for 3 hours or on low for 6, until meatballs are cooked through. During the last hour of cooking add chicken broth and spaghetti to Crock Pot, breaking noodles in half to fit. Replace lid and continue cooking for the remaining hour. Garnish with Parmesan and parlsey before serving.

ALFREDO MAC AND CHEESE

ALFREDO MAC AND CHEESE 4 cups rotini, fully cooked in salted water and well drained (If using a smaller size pasta like macaroni or fusilli cook only 3 cups of dry pasta.) 1 1/2 cups milk 1 1/2 cups heavy cream, whipping cream 35% M.F. 3 tbsp butter 2 tbsp flour 1/4 tsp white pepper 3 cloves garlic, minced 3/4 cup Parmesan cheese, finely grated 12 ounces part skim mozzarella cheese, grated Rotini is great for this recipe because its shape holds the maximum amount of sauce. Boil the pasta in salted water just to al dente. You almost want to under cook the pasta a little at this stage because it will continue to cook in the oven later. Drain the pasta very well. You can toss it in a teaspoon of butter to prevent it sticking together if you like. Combine the milk and cream and scald them almost to the boiling point in a small saucepan or in the microwave oven. It is important for the liquid to be very hot so that the sauce will thicken quickly. In a medium sized saucepan, melt the butter over medium low heat and add the flour and white pepper. Cook together until it starts to get foamy, then add the garlic and stir for only 30 seconds or so. you don't want to brown the garlic at all, just soften it a little. Whisking constantly, slowly pour in scalded milk & cream in three portions. when the sauce shows signs of thickening, quickly add the next portion. When the last portion has been added continue to cook for 2 more minutes stirring constantly. The sauce will be a thin white sauce at this stage. A little at a time, sprinkle in the finely grated Parmesan cheese. whisking constantly until all the cheese has melted and the sauce is smooth. Preheat oven to 350 degrees F. Lightly grease an 8 to 10 cup baking dish with butter. Add half of the cooked pasta to the dish. Pour on half of the sauce and sprinkle with half of the mozzarella cheese. Repeat the layers of pasta and sauce and sprinkle the remaining mozzarella on top. Bake at 350 degrees F for 45 minutes to an hour or until the sauce is bubbling and the top just starts to lightly brown. Serve as a great side dish or with a simple mixed salad as a complete meal.

CHERRY MARSHMALLOW BALLS

CHERRY MARSHMALLOW BALLS - EASY, NO-BAKE, DELICIOUS! one 10 ounce can sweetened condensed milk, (300 ml in Canada 14oz in the US) 1 tsp pure vanilla extract 2 cups graham cracker crumbs 3 cups mini marshmallows 1 cup chopped glacé cherries, or well drained maraschino cherries cups approximately 2 coconut for rolling In a large bowl stir the vanilla extract into the sweetened condensed milk. Fold in the graham crumbs. Add the cherries and marshmallows and fold those in gently. Line a cookie sheet with parchment paper or wax paper. Roll the mixture into about 1 1/2 inch balls and then roll the balls in the coconut. Place on the lined cookie sheet and continue until all the mixture is used. Wash your hands and then pick up each ball and re roll it. You can use more coconut if necessary but this step helps to form the cookies into more uniform balls. Refrigerate or freeze to store.

HAMBURGER STEAKS WITH GRAVY

HAMBURGER STEAKS WITH GRAVY 1 pound ground beef 1 egg 1/4 cup bread crumbs 1/8 teaspoon ground black pepper 1/2 teaspoon seasoned salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon Worcestershire sauce 1 tablespoon vegetable oil 1 cup thinly sliced onion 2 tablespoons all-purpose flour 1 cup beef broth 1 tablespoon cooking sherry 1/2 teaspoon seasoned salt In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Cheeseburger Casserole

Cheeseburger Casserole 1 lb ground beef 1/2 cup chopped onion 2 cups water 2/3 cup ketchup 1 (8 ounce) can tomato sauce 2 tablespoons prepared mustard 1 teaspoon salt 1/4 teaspoon pepper 2 cups uncooked instant rice 1 cup shredded cheddar cheese Preheat skillet to 300°F. Place ground beef and onion in skillet and cook until beef is no longer pink. Add water, ketchup, tomato sauce, mustard, salt and pepper. Mix well and bring to a boil. Add rice and mix thoroughly. Cover, and reduce temperature to 200°F Let stand 5 minutes. Top with cheese; cover and let stand 5 minutes more.

Loaded Chicken an Potatoes

Loaded Chicken an Potatoes 2 lbs chicken breasts, cubed 8 potatoes, cubed 1⁄3 cup olive oil 1 1⁄2 teaspoons salt 1 tablespoon fresh ground pepper 1 tablespoon paprika 2 tablespoons garlic powder 6 tablespoons hot sauce 2 cups cheddar cheese, shredded 1 cup bacon, crumbled 1 cup green onion, diced Preheat oven to 500 degrees. In large bowl, mix olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add potatoes to bowl. Coat baking dish with cooking spray. Add potatoes, allow for excess sauce in the remaining bowl. Bake potatoes for 45 minutes, stirring every 15 minutes. Add cubed chicken to bowl with leftover sauce and allow to marinate while potatoes bake. Mix together cheese, bacon & green onion in separate bowl. Once potatoes are done, add the chicken then layer toppings over chicken. Bake for additional 15 minutes or until chicken is done and cheese is melted.

Bacon Cheeseburger Potato Pie

Bacon Cheeseburger Potato Pie 1 1/2 lbs lean ground beef 1/2 cup plain breadcrumbs 1/4-1/2 cup finely chopped onion 1/4 cup ketchup 2 teaspoons prepared mustard 1/2 teaspoon salt 3 slices bacon 1 1/4 cups water 3 tablespoons margarine or 3 tablespoons butter 1/4 teaspoon garlic salt (I use garlic powder though, and extra of it) 3/4 cup milk (skim is fine) 2 cups instant mashed potatoes 1 cup shredded cheddar cheese, divided in half 1 medium tomato, chopped 2 green onions, sliced (or you can use white onion) Heat oven to 375 degrees F. Combine ground beef, breadcrumbs, onion, ketchup, mustard and salt and mix well. Press hamburger mixture in bottom and up sides of an ungreased 9 inch pie pan to cover completely. Bake in preheated oven for 15 minutes. While meat mixture is baking, cook bacon until crisp. Drain on paper towel, cool, and crumble. Discard bacon drippings or save for another recipe. In a medium sauce pan, combine water, margarine and garlic salt. Bring to a boil. Remove from heat and add milk. With a fork, stir in potato flakes. Then stir in 1/2 cup of cheddar cheese. Remove partially baked"crust" from oven, pour off any fat. Spoon potato mixture into crust evenly. Return to oven for another 10-15 minutes or until meat is thoroughly cooked, and potatoes are heated through. Remove pie from oven. Top with tomato, remaining cheese and crumbled bacon. Return to oven, and bake for 5 minutes longer, until cheese is melted. Remove from oven, top with green onions. Let stand 10 minutes before serving.

Salisbury Steak Casserole

Salisbury Steak Casserole 1/2 batch of Caramelized Onion Mashed Potatoes 1 (10.5 ounce) can of french onion soup 1 1/2 pounds lean ground beef 1/8 teaspoon black ground pepper 1 (10.5 ounce) can cream of mushroom soup (or cream of chicken if you don't like mushrooms) 1 packet of dry onion soup mix 2 Tablespoon all purpose flour 1/4 cup ketchup 1/2 cup water 2 Tablespoon Worcestershire sauce 1 teaspoon mustard powder sliced mushrooms (optional) 1 (14.5 ounce) can of french cut green beans, drained Preheat oven to 350*F If mashed potatoes are not already prepared, prepare now. In a deep skillet, combine 1/3 can of french onion soup, ground beef & pepper. Cook until meat is cooked through. While ground beef is cooking, in a small bowl combine remaining french onion soup, cream of mushroom soup, dry onion soup mix, and flour until well combined and flour isn't lumpy. Add to soup mixture ketchup, water, Worcestershire sauce, mustard powder and mushrooms. Mix well. If you have a heavy duty skillet that can go in the oven (no plastic handles) then you can just layer everything it your skillet and bake it. If you do not, or are not comfortable baking with your skillet, then a 9 x 13 pan would work too! If you are doing the 9 x 13 pan, transfer meat mixture into pan now. Pour soup mixture over ground beef. Dump and spread green beans over ground beef. Top with mashed potatoes. Bake for 20 minutes. Serve immediately

Old School Chicken and Rice Casserole

Old School Chicken and Rice Casserole 4 cups chicken, cut up 1 can cream of chicken soup 1 can cream of celery soup 1 can cream of mushroom soup 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp pepper 1 cup water 1 cup milk 2 cups instant rice uncooked 3/4 cup Parmesan cheese grated Preheat oven to 400F. Lightly spray a 9x13-inch pan with cooking spray and set aside. In a large bowl combine chicken, soups, spices, pepper, water, milk and instant rice. Pour into a casserole dish and top with parmesan cheese. Bake uncovered for 40-50 minutes.

CROCK POT HONEY GARLIC CHICKEN

CROCK POT HONEY GARLIC CHICKEN Ingredients 4 skinless, boneless chicken thighs ½ cup soy sauce ½ cup ketchup ⅓ cup honey 3 cloves garlic, minced 1 teaspoon dried basil Lay chicken thighs into the bottom of a 4-quart slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. Cook on Low for 6 hours.

STRAWBERRY CREAM CHEESE ICEBOX CAKE

STRAWBERRY CREAM CHEESE ICEBOX CAKE 2 lb. strawberries 2 sleeves graham crackers 1-8 oz. pkg. cream cheese, room temperature 1-14 oz. can sweetened condensed milk 2- 3.4 oz. pkg. instant cheesecake flavored pudding 3 cups milk 1-12 oz. carton whipped topping, divided Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.

Chocolate Fudge Cake

Chocolate Fudge Cake for the cake 2 cups all-purpose flour 2 cups sugar 2 sticks butter 1 cup water 5 Tablespoons cocoa powder 2 eggs 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes. for the fudge icing 1 stick butter 4 Tablespoons milk 4 Tablespoons cocoa powder 1 (16-ounce) box powdered sugar 1 teaspoon vanilla 1 cup chopped pecans In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.

Crunchy Onion Pork Chops

Crunchy Onion Pork Chops 3 cups 6 ounces Original or Cheddar French Fried Onions 3 tablespoons all-purpose flour 1 egg beaten 6 1/2 inches thick bone-in or boneless pork chops season with salt and pepper to taste Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with a rolling pin. Transfer to pie plate or waxed paper. DIP pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place chops on baking sheet. BAKE at 400 degrees F for 20 min. or until no longer pink in center.

Slow Cooker Easy Beef and Broccoli

Slow Cooker Easy Beef and Broccoli 1 pound beef boneless top round steak, trimmed of fat and cut into 1-inch cubes 1 jar (4.5 ounces) Green giant® sliced mushrooms, drained 1 medium onion, cut into wedges 1/2 cup condensed beef broth (from 10 1/2-ounce can) 3 tablespoons teriyaki baste and glaze (from 12-ounce bottle) 1 tablespoon sesame seed 1 teaspoon dark sesame oil, if desired 2/3 cup uncooked regular long-grain rice 1 1/3 cups water 2 tablespoons water 1 tablespoon cornstarch 2 cups Green Giant Select frozen broccoli florets (from 1-pound bag) Mix beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours. About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, mix 2 tablespoons water and the cornstarch in small bowl. Stir cornstarch mixture and broccoli into beef mixture. Cover and cook on low heat setting 30 minutes or until broccoli is crisp-tender. Serve over rice.

General Tso's Chicken

General Tso's Chicken 3 lbs boneless skinless chicken breasts, cut into chunks 2 cups green onions, sliced 8 small dried chilies, seeds removed Cornstarch slurry 1/4 cup soy sauce, low sodium preferred 1 egg, beaten 1 cup cornstarch Sauce 1/2 cup cornstarch 1/4 cup water 1 1/2 teaspoons fresh garlic, minced 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup sherry wine or 1/4 cup white wine 14 1/2 ounces chicken broth Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil. Drain on paper towels. Keep warm-