Lemonade Pie

Lemonade Pie 2 (8 oz.) packages cream cheese, room temperature 1 (5 oz.) can evaporated milk 1 (3.4 oz.) box instant lemon pudding mix 3/4 cup frozen lemonade concentrate 1 graham cracker pie crust Lemon zest or whipped cream, optional Combine evaporated milk and pudding mix in a medium bowl and beat on low speed for 2-3 minutes, or until thick. In a separate bowl or mixer, beat cream cheese until light and airy, then mix in lemonade concentrate. Once fully incorporated, mix in pudding mixture. Transfer filling mixture to pie crust, then place in refrigerator and chill for 4-6 hours, or overnight.

Best Ever BBQ Chicken

Best Ever BBQ Chicken 3 garlic cloves, minced 2 teaspoons butter 1 cup Heinz ketchup (a must for us) 1⁄4 cup packed brown sugar 1⁄4 cup chili sauce (Heinz is a good one) 2 tablespoons Worcestershire sauce 1⁄2-3⁄4 tablespoon celery seed 1 tablespoon prepared mustard 1⁄2 teaspoon salt 2 dashes hot pepper sauce 8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.) In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside. Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear. Continue basting and turning during the last 15 minutes of cooking.

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.

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.

Macaroon Bars

Macaroon Bars 4 oz cold mashed potatoes 16 oz icing sugar (depending on the type of potatoes you may need more or less) 8 oz dark chocolate 4 oz approx desiccated coconut melt the chocolate in a bowl over hot water and put bowl to the side In another bowl have the coconut ready for dipping in a large bowl gradually add the icing sugar to the mashed potatoes until it becomes very stiff use a silicone sheet with a dusting of icing sugar on it and cover your hands with icing sugar, take a little of the mixture to make a round 2 inch ball, place on sheet and flatten a little. carry on until mixture is finished, the first ones should now be set and stiff enough to pick up. take one piece at a time and first dip in the chocolate then into the bowl of coconut, cover well in coconut and return to sheet for it to dry.

DOLE WHIP

DOLE WHIP 2 cans (20 oz. each) crushed pineapple 2 tbsp. lemon juice 2 tbsp. lime juice 1/3 cup stevia (or whatever you prefer) 1 1/2 cups heavy whipping cream How to make it Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Romano Chicken

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

Creamsicle Crush

Creamsicle Crush 3 ounces Whipped Cream vodka 3 ounces orange juice 2 ounces whole milk or half-and-half 1 teaspoon powdered sugar 1 cup crushed ice Powdered sugar-rimmed glass* Add vodka, orange juice, milk, powdered sugar and crushed ice to a cocktail shaker. Cover shaker tightly and shake vigorously (this froths the drink up). Pour into prepared glass and serve. Feel free to mix this to taste (more sugar, less vodka... whatever tastes good to you!). *To rim the glass, pour about an 1/8 of an inch of vodka into a small saucer. Add about 1/2 cup powdered sugar to a another saucer. Turn a tall glass upside down into the vodka to coat the rim then dip the glass into the sugar, rolling it around a bit until the rim is thoroughly coated.

APPLE PIE MUFFINS

APPLE PIE MUFFINS Serves 12 Topping 1/2 cup brown sugar 1/3 cup flour 1 tsp apple pie spice 2 tbsp. butter, melted Muffins 1 cup fat free milk 1 tsp apple cider vinegar 1 egg 1/2 cup butter, melted 1 cup brown sugar 2 1/4 cups flour 1 tsp baking soda 1/2 tsp salt 2 cups diced apples (2-3 medium apples or 4 small apples) 12 tsp Caramel Sauce Preheat oven to 375 Line a muffin tin with liners, or spray generously with nonstick spray, set aside In a small bowl mix together topping ingredients, until it is a course sand-like consistency - set aside In a large bowl whisk together milk, vinegar, egg, butter until well combined Stir in sugar, until just mixed in Add in flour, baking soda, salt and apples until just combined, making sure to not over-mix Using a large cookie scoop (or an ice cream scoop) divide batter into prepared muffin tin, filling each well Drizzle 1 tsp caramel sauce on top of each muffin, using a knife swirl caramel into batter then top with topping Place muffins in oven and bake for 20-25 minutes, or until firm to the touch (mine took 23 minutes) Remove from oven and let cool for 10 minutes before serving

Morning Glory Muffins

Morning Glory Muffins 2 cups almond flour 1 cup granulated Swerve, Stevia or Truvia 2 teaspoons baking soda 2 teaspoons cinnamon pinch of salt 2 cups grated carrots 1/2 cup raisins 1/2 cup finely chopped pecans (or walnuts) 3 whole eggs 1 cup apple sauce 1 apple, cored and shredded 2 teaspoons vanilla extract In a large mixing bowl, combine the first 5 ingredients well. Stir in carrots, raisins, and pecans until carrots well coated. In separate bowl, combine eggs, vanilla, apple sauce and apple. Add this to the dry mixture and mix only until the dry is combined (do not beat!). Spoon into greased or lined muffin tins so they are 3/4 full of mix. Bake at 350F for 18 to 20 minutes, or until a toothpick inserted comes out clean. Yields: Approximately 18 muffins

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 How to make it : 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

Sweet Garlic Chicken

Sweet Garlic Chicken 4 medium boneless, skinless chicken breasts (about 4 oz each) 1 tsp salt 2 tsp pepper 1 tbsp. dried basil 1 tbsp. olive oil 5 garlic cloves, minced 4 tbsp. brown sugar Preheat oven to 400 Line a rimmed baking sheet with foil and then spray with nonstick spray Season chicken on both sides with salt, pepper and dried basil and place on prepared baking sheet In a medium saucepan heat olive oil until shimmering Add in minced garlic and let cook until soft & fragrant, about 2 minutes Remove oil from heat and stir in brown sugar until smooth Evenly spread brown sugar mixture over the top of each chicken breast Bake for 30 - 40 minutes or until juices of chicken run clear

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.

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.

Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake 1 cup butter, softened 2 cups sugar 3 eggs 3 tablespoons lemon juice, divided 1 lemon, zested 2 1⁄2 cups all-purpose flour, divided 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt 12 ounces fresh strawberries, diced 1 cup powdered sugar Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

New Orleans Style Bread Pudding

New Orleans Style Bread Pudding Bread Pudding 10 ounces loaf stale French bread, crumbled (if you use fresh french bread reduce milk to 3 cups) or 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups) 2 cups sugar (granulated) 1⁄2 cup unsalted butter, melted 3 eggs 2 tablespoons pure vanilla extract 1 cup raisins 1 cup shredded coconut 1 cup chopped pecans 1 teaspoon cinnamon 1 teaspoon nutmeg 4 cups milk Joes Whiskey Sauce 1⁄2 cup unsalted butter 1 1⁄2 cups powdered sugar 2 egg yolks 1⁄2 cup Bourbon For the Bread Pudding:. Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees. Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce. For Whiskey Sauce:. Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.

Homemade Cheesecake

Homemade Cheesecake 1 ½ cups of graham cracker crumbs. 5 tbsps of sugar. ⅓ cup of melted butter. You’ll Need (for the filling): 3 (8 oz) Packages of softened cream cheese. 1 ½ cups of sugar. 4 separated eggs. 1 tbsp of lemon juice. 1 tsp of vanilla. How to: Mix together the graham cracker crumbs, sugar and melted butter and transfer to a 9 inch springform pan. Make sure to press against the sides and bottom, you can use a cup to do this! Using an electric mixer, mix together the cream cheese, sugar, 4 egg yolks, lemon juice and vanilla. In a separate bowl, beat 4 egg whites until creamy. Add to the cream cheese mixture, mix all together and pour over the crust. In a preheated oven to 325 degrees, bake for 35 minutes. Turn off the heat and leave the pan in the closed oven for 1 hour. Take out of the oven and freeze for several hours.

Coconut Cream Pie

Coconut Cream Pie CRUST 5 tablespoons coconut 10 graham crackers, broken 2 tablespoons sugar 5 tablespoons butter, melted FILLING 14 ounces coconut milk 1 cup milk 1/2 cup coconut 2/3 cup sugar, divided 1/4 teaspoon salt 5 large egg yolks 1/4 cup cornstarch 1 1/2 teaspoons vanilla extract 2 tablespoons butter 3 cups whipped cream CRUST:. preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.When cool enough to handle, reserve 1 tbls for topping --.Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form. Transfer to a bowl, add sugar and melted butter, toss. Place crumbs in pie plate and form. Bake 22 minutes and cool on rack. FILLING:. Bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined. Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened. Remove from heat and whisk in vanilla and butter.Pour filling into cooled crust. Press sheet of plastic on surface. Chill 3 hours.top with whipped cream.

Sugar Free Cheesecake

Sugar Free Cheesecake Crust 3/4 cup blanched almond flour 1/4 cup coconut flour 1/2 tsp baking powder 1/2 cup coconut oil or butter 1/2 cup Swerve or erythritol 1/2 tsp Celtic sea salt Cheesecake Filling 8 oz full fat cream cheese at room temperature 227 grams 1/4 cup Swerve 50 grams 1 tsp pure vanilla extract 1 cup heavy whipping cream 240 ml contains 35-40% butterfat Crust Preheat oven to 350°F. Mix the “crust” ingredients and then press into bottom of spring-form pan. Bake crust until done and golden crown. About 10-15 minutes. Place crust in fridge to chill while you make your topping. Cheesecake Filling In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the Swerve and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled prepared crust and smooth the top. Cover and place in the refrigerator for several hours to chill and set. You can top with a sugar free topping before serving or enjoy as is!

CROCK POT PORK CHILE VERDE

CROCK POT PORK CHILE VERDE 1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes 4 medium carrots, sliced 1 medium onion, thinly sliced 4 garlic cloves, minced 3 tablespoons canola oil 1 can (28 ounces) green enchilada sauce 1/4 cup cold water 2 jalapeno peppers, seeded and chopped 1 cup minced fresh cilantro Hot cooked rice Flour tortillas, warmed In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

TUNA MACARONI SALAD

TUNA MACARONI SALAD 3/4 cup cooked small pasta shells 1 can (5 ounces) light water-packed tuna, drained and flaked 1 hard-boiled large egg, chopped 1/2 cup cubed cheddar cheese 1/4 cup chopped celery 2 tablespoons pickle relish, drained 1/3 cup mayonnaise 1-1/2 teaspoons Dijon mustard 1/8 teaspoon salt Lettuce leaves In a small bowl, combine the first 6 ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates.

20 Minute Sausage Pasta Skillet

20 Minute Sausage Pasta Skillet 1 package Italian sausage, 5 or 6 sausages total 1 lb penne pasta 1 red bell pepper, sliced 1 small red onion, sliced 4 cloves garlic, minced Salt and fresh cracked pepper to taste 4 large ripe tomatoes, diced 2 tablespoons crushed tomato 1/2 cup vegetable or chicken broth 1/2 teaspoon crushed chili pepper 1 teaspoon Italian seasoning 2 teaspoons fennel seeds, crushed in a mortar 1 scallion, sliced, for garnish Fresh chopped basil, for garnish Grated Parmesan cheese, for garnish Cook pasta according to package directions, until al dente. Drain and set aside. Heat a bit of oil in a large skillet over medium heat. Add sausages and cook until browned on all sides. You can add 1/4 cup of water so they don’t blacken and stick to the pan. When the sausages are almost cooked, transfer to a cutting board. In the same skillet (remove water but keep the brown bits), add 1 tablespoon oil and sauté onions with crushed fennel seeds, crushed chili pepper flakes and Italian seasoning. Add the garlic, ground tomato and continue sauté for a couple of minutes, stirring constantly. Then add bell pepper and diced tomatoes and cook until vegetables are crisp tender. Stir in broth and cook for another minute or so. Season to taste with salt and pepper. Slice sausage into 1/4 or 1/2-inch pieces and add back to the skillet with other ingredients. Cook for 5 to 10 minutes, until sausage is cooked through and sauce is thickened. Add pasta to the skillet and reheat for a couple of minutes, stirring gently to coat the pasta with the sauce. Garnish with basil, chopped scallion and Parmesan cheese. Enjoy!

BROWN SUGAR FUDGE

BROWN SUGAR FUDGE 3 cups brown sugar ¾ cup evaporated milk 1 cup butter 2 cups confectioners' sugar 1 cup chopped walnuts Grease an 8x8-inch pan. Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares

4 INGREDIENT CHOCOLATE FUDGE

4 INGREDIENT CHOCOLATE FUDGE 1 package (12 oz) dark chocolate baking chips 1 can (14 oz) sweetened condensed milk (not evaporated) 1 tablespoon milk 1 teaspoon vanilla Line 8-inch square pan with foil; spray with cooking spray. In large microwavable bowl, microwave baking chips, sweetened condensed milk and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Stir in vanilla until well blended (mixture may be thick). Spread evenly in pan. Refrigerate at least 2 hours until firm. Cut into 6 rows by 6 rows. Store covered in refrigerator.

Zucchini-Corn Casserole

Zucchini-Corn Casserole 3 lbs small zucchini, trimmed and scrubbed 1 (1 lb) can cream-style corn 4 eggs, beaten 2 tablespoons butter or 2 tablespoons margarine 1 medium onion, chopped 1 small green pepper, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese ( 4 ounces) paprika Trim and scrub zucchini and cook them in boiling salted water for 6 minutes. Drain the zucchini and cut them in chunks. Mix the zucchini with the corn and beaten eggs- Set aside. Saute onion and green pepper until they are tender, the stir them into the zucchini mixture. Add salt and pepper. Turn mixture into a buttered 2-quart casserole. Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese. Bake for 40 minutes at 350 degrees.

Apple Cinnamon Loaf

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

Crock-Pot Chicken and Noodles

Crock-Pot Chicken and Noodles 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. I served this over mashed potatoes, with a side of green beans

Crazy Twix chocolate bar

Crazy Twix chocolate bar 180 g dark chocolate (or milk if you prefer) 60 g peanut butter chips 45 g unsalted roasted peanuts (or wipe them very well if you can only find the salted kind) 8 Twix bars Roughly chop the dark chocolate, put it in a bowl with the PB chips and melt it all in the microwave. Pour a little of this mix in a rectangle mold, lined with cling film. Put the Twix bars on top, toffee part facing up. Put very briefly in the microwave so that the Twix melt slightly. Sprinkle the peanuts, roughly chopped as well, and cover with another layer of melted PB chocolate. Not too much though. Quickly spread with the back of a spoon without insisting too much. Let set at room temperature and cut bars

Fried potatoes, smoked sausage with veggies

Fried potatoes, smoked sausage with veggies Potatoes-sliced Smoked sausage-sliced Onion- sliced or how desired Frozen (or fresh)veggies-1 bag (I use California blend) Can of cream of mushroom soup Shredded sharp Cheddar cheese Salt & Pepper to taste Fry potatoes, onions salt, pepper and smoked sausage to almost texture you want. Add cream of mushroom soup and stir. Add frozen veggies, cover and cook til done stirring occasionally. When done cover with shredded cheese. Cover again til melted.

Philly Cheesesteak Quesadillas

Philly Cheesesteak Quesadillas 1 (1 pound) beef top sirloin, thinly sliced 2 small onions, sliced 2 green bell peppers, sliced 1 cup barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce) 8 (10 inch) flour tortillas 2 cups shredded Cheddar cheese Preheat oven to 425 degrees F (220 degrees C). Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes. Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla. Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti 1 lb chicken breast 1/2 pkg Velveeta Cheese 1 pkg steam fresh broccoli 1 pkg spaghetti noodles 1/2 cup milk Cook the broccoli in the microwave. Cook the spaghetti to whatever doneness you prefer.(I cooked to al dente). Cut chicken into cubes, whatever size you like. Brown them until the juices run clear. When the chicken is fully cooked, add the milk, and add the velveeta (I cut into chunks to melt easier) Once that is all melted, put the noodles in a 9×13 pan, add steamed broccoli, pour cheesy chicken goodness over the top of that. I added shredded cheese to the top but you don’t have to! Bake at 425 for 25 mins. You can add more milk if you want it creamier. Add different veggies if you don’t like broccoli.

BUTTER PECAN FUDGE

BUTTER PECAN FUDGE 1 teaspoon plus 1/2 cup butter, cubed 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup heavy whipping cream 1/8 teaspoon salt 1 teaspoon vanilla extract 2 cups sifted confectioners' sugar 1 cup coarsely chopped pecans, toasted Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir). Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

BACON CHEESEBURGER RICE

BACON CHEESEBURGER RICE 1 pound ground beef 1-3/4 cups water 2/3 cup barbecue sauce 1 tablespoon prepared mustard 2 teaspoons dried minced onion 1/2 teaspoon pepper 2 cups uncooked instant rice 1 cup shredded cheddar cheese 1/3 cup chopped dill pickles 5 bacon strips, cooked and crumbled In a large skillet over medium heat, cook beef until no longer pink; drain. Add the water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

Raspberry Summer Sensation

Raspberry Summer Sensation 2 cups raspberry sorbet or 2 cups sherbet 1 cup cold milk (can use Almond milk) 1 (106 g) package instant vanilla pudding (look for sugar free) 3 cups Lite Cool Whip, thawed 1 cup fresh raspberries Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes. Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping. Spread pudding mixture over sorbet in pan. Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours. Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.

STRAWBERRY PRETZEL SALAD

STRAWBERRY PRETZEL SALAD 2 1/2 cups crushed pretzels 3 tablespoons sugar 3/4 cup butter or margarine 1 8-ounce package cream cheese, softened 1 cup sugar 1 12-ounce Cool Whip 1 6-ounce package Strawberry Jello 2 cups boiling water 1 -10 ounce bag frozen sliced strawberries Whipped cream or Cool Whip for garnishing Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick. Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9X13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours

Homemade Fudgesicles

Homemade Fudgesicles 1 package Instant Jello Chocolate Pudding (The box size that says 4 servings) 2-2/3 cups Milk Popsicle Mold Make sure your popsicle mold and popsicle sticks are clean and ready to go before you start. Whisk together the pudding mix and the milk until smooth. Pour the pudding into each slot in the popsicle mold until it’s about 1/4 inch from the top. Put the lid on the popsicle mold (if it has a lid). Push the popsicle sticks into each popsicle until they’re about 1 inch from the bottom. Place the molds in the freezer for about 6 hours or until completely frozen. Run the molds under warm water to help remove the fudgsicles.

Easy Pennsylvania Dutch Apple Cobbler

Easy Pennsylvania Dutch Apple Cobbler 4 large tart apples, peeled and sliced 1/3 cup sugar 1/3 cup packed brown sugar 3 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon Dash ground cloves 2 tablespoons cold butter TOPPING: 1 cup all-purpose flour 2 tablespoons sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 3 tablespoons 2% milk 1 large egg Optional: vanilla ice cream or whipped cream Preheat oven to 350°. In a large bowl, combine sugars, flour, cinnamon and cloves. Add apples and toss to coat. Transfer to a greased 8-in. square baking dish. Dot with butter. In another bowl, combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls over apple mixture. Bake until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm with ice cream or heavy cream and sprinkle with cinnamon, if desired

TURKEY WINGS WITH MUSHROOM GRAVY

TURKEY WINGS WITH MUSHROOM GRAVY 6 large turkey wings (tips seperated) 1/2 pound button mushrooms Large onion Bell pepper Celery Garlic Poultry seasoning Garlic powder Onion powder Salt Pepper Dried basil 1/2 cup Oregano Chicken stock 1 can Cream of mushroom soup 1/2 can Cream of chicken soup Preheat oven to 400° f (200°C) Season turkey wings with salt, pepper, garlic and onion powder, poultry seasoning, basil and oregano. Coat baking pan with a small amount of EVOO and add mushrooms, chopped onion, celery, bell pepper and garlic to cover the bottom of the pan. Place turkey wings on top of the vegetables skin side down, wrap tightly with foil and place in oven for 1 hour. Take pan out of and add 1/2 cup chicken stock, replace foil and bake another 45 minutes. Take pan out of oven and pour most of the liquid, including vegetables into a saucepan. Turn the wings over skin side up and replace in the oven UNCOVERED on broil for 20 minutes (skin will get brown and slightly crispy) The texture is everything! In the saucepan with the drippings, add 1 can cream of mushroom soup and 1/2 can cream of chicken soup. (Add spices to taste) Simmer for 10 minutes then pour over the turkey wings. Cover with foil return oven to BAKE for another 20 minutes until tender.

Peach Cobbler Dump Cake

Peach Cobbler Dump Cake Original recipe makes 1 -9×13 inch cake Ingredients: 2 (16 ounce) cans peaches in heavy syrup 1 (18.25 ounce) package yellow cake mix 1/2 cup butter 1/2 teaspoon ground cinnamon, or to taste Preheat oven to 375 degrees F (190 degrees C). Empty peaches into the bottom of one 9×13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees F (190 degrees C) for 45 minutes.

Broccoli and Cheese Stuffed Chicken Breast

Broccoli and Cheese Stuffed Chicken Breast 2 boneless skinless chicken breasts, cut in half and butterflied ( sliced through the middle-but not all the way through, to make a pocket) 1 1/2 cups steamed broccoli 2 tablespoons butter 2 tablespoons flour 1 cup milk 1/2 cup shredded cheddar cheese ( or cubed Velveeta for a smoother sauce) 2 tablespoons cream cheese 1/2 cup shredded cheddar cheese ( not a typo, another 1/2 cup) salt and pepper garlic powder Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well. Add milk gradually, whisking constantly to avoid lumps. Add salt, pepper and garlic powder, and stir constantly until thickened. Add 1/2 cup cheddar and the cream cheese, and stir to melt. Add 1/4 cup of the broccoli pieces, and stir to combine. Make chicken: Open butterflied chicken pieces. Sprinkle with salt, pepper and garlic powder. Place a bit of steamed broccoli and a bit of cheese in each. Fold over, and seal with toothpicks. Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly. Place chicken in a small casserole dish, and pour cheese sauce over. This may either be browned in the oven, or served as is.

Loaded Mashed Potatoes

Loaded Mashed Potatoes 6 cups prepared mashed potatoes 1/2 cup milk 1 (8 ounce) package cream cheese 1 cup sour cream 2 teaspoons parsley flakes 1 teaspoon garlic salt 1 cup shredded cheddar cheese 1/2 lb bacon, cooked and crumbled Heat oven to 350°. Mix first six ingredients in mixer on medium speed until smooth and creamy. Spoon into a greased 9×13-inch pan or casserole dish and sprinkle with cheese and bacon. Cover with foil and bake for 30 minutes.

Pork Chops Casserole

Pork Chops Casserole 4 boneless pork chops 1 (10 1/2 ounce) cans cream of mushroom soup… sliced onion potato, sliced 1/4-1/2 inch thick layer potatoes onion and porkchops. add soup (add no water or milk). cover and bake 350 for 45 minutes to an hour.

Honey Butter Pork Tenderloin

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

Brown Sugar Bacon Wrapped Pork Tenderloin

Brown Sugar Bacon Wrapped Pork Tenderloin 3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total 1 pound Bacon ¾ cups Soy Sauce 1 Tablespoon Minced Onion ½ teaspoons Garlic Salt 1 Tablespoon Wine Vinegar Or White Vinegar ¼ teaspoons Salt 1 dash Pepper ¾ cups Brown Sugar Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

CREAMY CHICKEN & RICE CASSEROLE

CREAMY CHICKEN & RICE CASSEROLE 1 box Chicken-flavor Rice-A-Roni (6 Ounce Box) 1 can Cream Of Mushroom Soup (10 Ounce Can) 1 container Sour Cream (8 Ounce Size) 1 whole Rotisserie Chicken 1 container French-fried Onions (6 Ounce Can) Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones. When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish (9-by-13-inch pan), but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes. Remove from oven, cover with the french-friend onions and bake for 5 more minutes.

Southern Cornmeal Hoecakes

Southern Cornmeal Hoecakes 1 cup of self rising flour 1 cup of all purpose cornmeal 2 teaspoons of baking powder 1/2 teaspoon of salt 1 tablespoon of sugar, optional 2 eggs 3/4 cup buttermilk 1/3 cup water 1/4 cup of cooking oil (vegetable, canola, melted bacon fat etc.) 1 tablespoon of fat, for frying, or oil combined with a bit of butter Method Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions. Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack. Serve immediately with warm syrup for breakfast or as a snack, or dip ’em in a mess o’ greens to sop up that pot likker (juice from the greens)! Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You’ll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter.

Cajun pasta

Cajun pasta So I seasoned the shrimp with the cajun season and cooked in butter… Browned the andouille sausage. Seasoned chicken with cajun seasoning also and browned it. I used linguini pasta. Add onion, bell pepper, and 1 tablespoon thyme; sautee in butter for 5 minutes, stirring occasionally. Add red bell pepper, cook 3 minutes. Add reserved 1/3 cup cooking liquid from pasta, salt, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Remove pan from heat; stir in shrimp/sausage/chicken and pasta. Stir in heavy cream. Cook 1 minute over medium heat or until thoroughly heated. Sprinkle with more thyme. Add cajun seasoning until you get the taste you want.

POTATO BACON CASSEROLE

POTATO BACON CASSEROLE 4 cups Shredded Frozen Hashbrowns 1/2 cup Onion, finely chopped 8 ounces Bacon, cooked and crumbled 1 cup Shredded Cheese 1 Can of Evaporated Milk (12 oz) 1 Egg, large, lightly beaten 1.5 teaspoons Salt PREHEAT oven to 350° F. Grease 8-inch-square baking dish. LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover. BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Made-Over Lasagna

Made-Over Lasagna 1 lb Italian sausage (ground) 15 ounces ricotta cheese 1/4 cup parmesan cheese 4 cups mozzarella cheese (shredded) 2 eggs (beaten) 3 teaspoons garlic powder 1 teaspoon oregano 1 (16 ounce) box elbow macaroni 1 1/2 cups fresh mushrooms (sliced) 2 (26 ounce) jars spaghetti sauce (I use Ragu meat) In small bowl whisk together your beaten egg, ricotta, 2 cups mozzarella, parmesan cheese and 2 tsp garlic powder. Meanwhile cook macaroni according to package for 8-11mins. Brown sausage and drain; add 1 jar spaghetti sauce. In 13×9-inch baking dish layer noodles, ricotta mixture, meat sauce, mushrooms. Repeat layers. Heat other jar of sauce adding oregano, and 1tsp garlic powder, and pour over top of dish — careful not to overfill, but fully saturate. Cover with foil and cook 40 minutes. Remove foil and top with 1.5-2 cups mozzarella and continue to cook for 5-7 minutes or until cheese is melted and bubbling. **Serve with garlic bread and watch it disappear!**. Also a great dish to make ahead — freezes great!

Meaty Eggplant Lasagna

Meaty Eggplant Lasagna 2 eggplants (about 1 1/4 pounds each) * 1/4 cup oil Salt 1 pound ground beef 2 cups Amy’s Marinara Sauce 16 ounces whole milk mozzarella cheese, shredded 3/4 cup Parmesan cheese, grated (3 ounces) Trim the ends off the eggplants. Peel them and slice lengthwise into 1/2″ slices. You should get 6-8 long slices from each eggplant. Brush both sides of the eggplant slices with oil to coat. Place them in a single layer on a baking sheet (you may need to do them in two batches). Broil about 3-5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Lightly sprinkle them with salt after removing from the oven. Brown the ground beef and season to taste with salt and pepper. Add the marinara sauce and heat through. Layer everything in a greased 7x9x3″ baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella. Repeat the layering two more times then sprinkle with the Parmesan cheese. If you don’t have that size baking dish, use a 9×13″ baking dish and make 2 layers of each ingredient using half of everything per layer in the same order. Bake at 350º about 30 minute or until the cheese is bubbly.

Gooey Butter Cookies

Gooey Butter Cookies 8 ounces cream cheese, softened 1/2 cup butter, softened 1 egg 1/2 teaspoon vanilla 1 (18 1/2 ounce) box white cake mix or yellow cake mix confectioners sugar Cream together cream cheese and butter. Add egg and vanilla, and cake mix and mix well. Refrigerate for at least 1 hour or until cookie dough is firm. Roll in 1 inch balls, then roll in confectioner’s sugar. Preheat oven to 350 degrees F. Bake cookies on an ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch. Wait a minute or two before removing cookies to cooling racks. Dust with confectioners sugar.

Best salsa

Best salsa 12 lrg tomatoes peeled and cored 3 bell pepper 3 med. onions 10 cloves garlic 5 to 8 peppers with seeds chop in processor leave chunky add 1 tbs chili powder 3/4 c vinegar 2 tbs plain salt 2 small cans tomato sauce 9 tbs Accent salt add all together and boil for 30 minutes put in jars put lids on turn jars over for 30 minutes then flip. the jars with seal as they cool down makes 7 to 9 pints

How To Make Icebox Pickles

How To Make Icebox Pickles 6 cups sliced, unpeeled cucumbers 1 cup sliced red onion 1 cup sliced green bell pepper 1 Tablespoon celery seed…… 1 Tablespoon salt 2 cups white sugar 1 cup white vinegar Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge

Crock Pot Lemon Garlic Butter Chicken

Crock Pot Lemon Garlic Butter Chicken 6-8 boneless chicken thighs, skinless or with skin Salt and pepper, to taste 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 teaspoon crushed red chili pepper flakes, or cayenne (optional) 1/2 teaspoon paprika 4 garlic cloves, sliced or minced 1 teaspoon Italian seasoning 1/2 stick butter, diced Zest of half a lemon Juice of one lemon 1/3 cup chicken stock Chopped fresh parsley and lemon slices, for garnish To make this crockpot chicken recipe: Place chicken thighs at the bottom of your slow cooker. Combine 1/3 cup chicken stock, lemon juice, and zest, and pour over chicken thighs. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken thighs. Top with fresh minced garlic and diced butter. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.

Mounds Brownies

Mounds Brownies 1 brownie mix (9×13 size)…mixed and baked according to box directions. 5 cups shredded coconut 1 can sweetened condensed milk Mix the coconut and milk together As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies. 1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edge

Cheesy Garlic Pull Aparts

Cheesy Garlic Pull Aparts Two tablespoons butter Three garlic cloves, minced Two teaspoons dried parsley One quarter teaspoon garlic powder One (8 ounce) can biscuits (10 biscuits) Two cups mozzarella cheese (can use less) Two tablespoons parmesan cheese, grated pizza sauce Heat oven to 425. Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan. Cut biscuits into 4 sections each. Place in pan. Top with both cheeses. Bake for 10-15 minutes until biscuits are cooked through. Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.). Serve with warm pizza sauce

Baked Crunchy Chicken

Baked Crunchy Chicken 1 egg 1 tablespoon milk 1 can (2.8 ounces) french-fried onions, crushed 3/4 cup grated Parmesan cheese 1/4 cup dry bread crumbs 1 teaspoon paprika 1/2 teaspoon salt Dash pepper 1 broiler/fryer chicken (3 to 4 pounds), cut up 1/4 cup butter, melted In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

Cowboy Pasta

Cowboy Pasta 1 lb of hamburger meat. 2 cans of Ranch style beans. 2 (12 oz) of Velveeta shells and cheese dinner. 1 can of diced tomatoes and green chilies. Salt and pepper. In a skillet, cook the hamburger meat and drain off the fat. Add in the beans and cover. Cook on medium heat. Cook the shells and cheese according to the package directions. Once cooked, mix with the meat mixture and serve warm. Simple, easy and delicious! I cook this pasta with broccoli and corn and I serve it with a vegetable salad and bread

Cajun Chicken Alfredo with Broccoli

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

DIY Popeyes Buttermilk Fried Chicken Sandwich

DIY Popeyes Buttermilk Fried Chicken Sandwich For the chicken marinade 2 boneless skinless chicken breasts 1 cup buttermilk 1 teaspoon EACH paprika garlic powder, black pepper, salt For Breading 1 cup flour ½ cup of corn starch 1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy) 1 teaspoon EACH salt & pepper Spicy mayo ½ cup mayo 1 teaspoon hot sauce 1 teaspoon paprika or cajun or taco seasoning 1/2 tsp garlic powder TO ASSEMBLE 4 medium-sized brioche buns Mayonnaise Sliced pickles 3-4 cups canola oil for frying To Marinate Chicken Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below). In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away. To Cook Chicken Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F. In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork. Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F. To Assemble Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot!

Easy Mexican Casserole

Easy Mexican Casserole 1 pound lean ground beef 1 (15 oz) can ranch-style beans 1 can diced tomatoes and green chilies 1 can condensed cream of mushroom or chicken soup 1 (12 oz) package corn tortillas 4 cups shredded cheese 3 tablespoons Taco Seasoning Tortilla Chips on the side if desired Preheat oven to 350 F. Brown ground beef in a large skillet over medium-high heat. Drain excess fat if desired. After the beef is browned, add taco seasoning, beans, diced tomatoes/green chilies, and soup. Mix well and heat. In a 13×9 baking dish, cover the bottom of the dish with about a cup of meat mixture. Top this mixture with a single layer of corn tortillas. Put 1/2 of the remaining meat mixture on top of the tortilla layer and then cover with cheese. Repeat a layer of corn tortillas. Place the remaining meat mixture on top and finish off with the remaining cheese. Bake in a preheated oven for 30 minutes. Serve with tortilla chips if desired.

Shrimp and Andouille Sausage Cajun Pasta

Shrimp and Andouille Sausage Cajun Pasta 3/4 lb Penne pasta, regular or whole wheat 1 packet (with 3-4 large links) good quality, pre-cooked Andouille sausages 2 large shallots 4 garlic cloves, 1/2 large red bell pepper 1 bunch green onions 1 tbs tomato paste 2-1/2 tbs whatever whenever rub* or Cajun seasoning 3 cups fresh prawns – defrosted, shelled, de-veined and with tails intact 3/4 cup heavy cream 2 tbs butter 2 tbs olive oil 1/2 tsp salt 1 tbs chopped fresh parsley (for garnish) Penne Pasta – Cook as per instructions on the packet. Sieve to drain all excess water and set aside. Shallots – Peel, cut off ends and discard. Halve and thinly slice. Set aside Red Bell Pepper- Use one half of large bell pepper. Set the other aside for future use. Remove the top, all seeds, and membranes. Halve and thinly slice. Set aside Green onions – Cut and discard root tips. Cut into 1/4″ circles and set aside. Use the white parts and green leaves. Prawns – Place the pawns that are defrosted, de-veined, shelled (with tails intact) in a bowl. Add 1 tbs all-purpose flour and 1/2 tbs of the whatever whenever rub or Cajun seasoning. Rub all over the prawns and set aside. Sausages – Slice into 1/4″ thick circles and set aside. Garlic cloves – Peel, discard the skin. Crush the cloves and chop. Set aside. Cooking method : In a saute pan, add the olive oil. Heat for 30 seconds and add the butter. As soon as it melts, add the shallots, garlic and sliced bell pepper. Saute for about 5 minutes on medium heat till onions and peppers have softened but not browned. Add the sausages and saute for another 5 minutes or so until they have slightly browned and curled at the edges. Add the marinated prawns, tomato paste and whatever whenever rub or Cajun seasoning. Saute for about 5 minutes or so on medium-high heat until the prawns just turn pink. Reduce the heat to low and add the heavy cream. Stir. Do not allow the sauce to boil. Add the chopped green onions and salt and pepper. Taste and adjust seasonings. Add the cooked penne pasta. Stir to thoroughly coat the pasta and on medium heat simmer for a few minutes to allow the pasta to warm through. Garnish with some freshly chopped parsley. Serve immediately by removing to a platter or in individual bowls. Feel free to pass some freshly grated Parmesan cheese around but we didn’t feel it needs it especially since this isn’t a traditional Italian Pasta creation.

Pork Tenderloin the Best Ever

Pork Tenderloin the Best Ever 2 1/2 lbs pork tenderloin 1/2 teaspoon salt 1/8 teaspoon pepper 1 -2 tablespoon flour ( to dredge Tenderloin) 1 -2 tablespoon olive oil 1 (40 g) packages Lipton Onion Soup Mix 1 (10 3/4 ounce) cans cream of mushroom soup 2 cups hot water re-heat oven to 375 degrees F. Trim as much of the fat off as you can. Season with Salt& Pepper. Roll tenderloin in flour and coat well. Heat olive oil in cast iron skillet. Brown the tenderloin on all sides. Mix the soups together with the hot water. Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible. Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).

Cheesy Mexican Pull-apart Bread

Cheesy Mexican Pull-apart Bread For the bread : 3 7/8 cups white bread flour 2 T course semolina flour 1 package active dry yeast 2 heaping tsp. fine grain salt 5 T. extra virgin olive oil 1 1/2 cups water Spice Mixture: 1/2 stick butter, melted 1/2 cup extra virgin olive oil 1 T minced garlic 1 1/2 tsp. cumin 1 1/2 tsp. onion flakes 1/2 tsp. cayenne 1/2 tsp. paprika 1/2 tsp. red pepper flakes 1/2 tsp. salt 1/4 tsp. ground pepper For layering: 3 T jalapeno pepper, diced 3/4 cup finely grated cheese 3/4 cup finely grated sharp cheddar cheese Preheat oven to 475 degrees. Dough likes warm kitchens. Combine dry ingredients (flour, yeast, semolina, salt) in the bowl of a stand mixer. Using a bread hook, turn stand mixer onto its lowest setting. Slowly add oil and water. After liquid has been added, continue to mix at lowest speed for two minutes. Turn mixer to next highest speed and continue mixing for six minutes or until dough becomes firm and barely sticky. Turn the dough out onto a lightly floured surface. Gently knead for two minutes. Form dough into a ball and place into a lightly oiled bowl. Cover loosely with plastic wrap and a towel and let rest for one hour. While dough is rising, whisk together butter, oil and next eight ingredients in a small bowl Once dough has nearly doubled in size, lightly punch it down in the bowl. Pull off small pieces of dough from dough ball (roughly a tablespoon if you were to measure it), dip each piece in spice mixture and drop into a bundt pan. Once the bottom of the pan is covered with a layer of dough, sprinkle with 1/3 cup of mixed cheeses and 1 T jalapenos. Continue this process two more times (reserving a little cheese for the top once baked). Cover pan and let rise for another 45 minutes to an hour, once the dough nearly reaches the top of the pan. Place into the oven and reduce heat to 425. Bake for 16- 20 minutes until top is dark golden brown and crispy. Let cool for 30 minutes and turn out bread onto serving platter. Top with remaining cheese and serve with salsa and queso for dipping.

CHICKEN AND SPINACH PASTA BAKE

CHICKEN AND SPINACH PASTA BAKE 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, un-drained 1 (8 oz) container Philadelphia chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside. Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly

CHEESY NOODLE BAKE

CHEESY NOODLE BAKE 2 lbs Hamburger Meat 1 16 oz. bag of Extra Wide Egg Noodles 1 15 oz. of Ricotta Cheese 1 16 oz. of Sour Cream 1 8 oz. can of Tomato Sauce Basil, Garlic & Oregano 1 15 oz. can of Tomato Sauce original flavor 2 Cups of Shredded Sharp cheese (See below before deciding) Cook and drain hamburger meat. Then add the sauce’s and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes. ~On the 2 Cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Parmesan

Chicken cabbage stir fry

Chicken cabbage stir fry 2 tablespoons extra light olive oil 1 scallion 2 cloves garlic A pinch of red pepper flakes 1/2 medium cabbage (about 5 cups chopped) 5 mushrooms (about 1 cup)-optional A small red or green pepper-optional 1/4 teaspoon sea salt 2-3 teaspoons low sodium soy sauce 1 teaspoon white cooking wine 1 teaspoon garlic powder 1/2 teaspoon smoked paprika A sprinkle of ground pepper 2 boneless chicken breast I use two grilled chicken breast for mine. But they can be sliced and browned in a skillet as well. Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Slice up peppers. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces. In a frying pan, add the olive oil, scallions, garlic and red pepper flakes. Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms, peppers and salt and let it saute for about 5 minutes, be sure to stir very well. Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve

Spicy garlicky honey lemon pepper wings

Spicy garlicky honey lemon pepper wings 1 1/2 lbs chicken wings 4 cloves garlic, minced 1 1/2 tablespoons soy sauce 1 tablespoon lemon juice 2 1/2 tablespoons honey 3 dashes black pepper powder 1 pinch cayenne pepper Lemon wedges Preheat the oven to 400F. Clean and rinse the chicken wings. Pat dry with paper towels. Marinate the chicken wings with the garlic, soy sauce, lemon juice, honey, black pepper and cayenne pepper. Stir to mix well. Set aside for 15 minutes. Arrange the chicken wings on a pan lined with parchment papers. Bake for 30 minutes, or until the surface turns golden brown. Serve immediately with lemon wedges, ranch dressing or Asian chili sauce. Squeeze a little lemon juice before serving.

Blackened shrimp, chicken, broccoli Alfredo in butter garlic bread bowl

Blackened shrimp, chicken, broccoli Alfredo in butter garlic bread bowl I season my chicken tenders with them bake until fully cooked(I’m not sure how long I just take them out when I see it’s cooked, sorry) I use a bag of large shrimps from Wal-Mart season them with the only blackened season and garlic powder Saute them with butter In a skillet saute some minced garlic and broccoli in butter until tender Boil penne pasta until half cooked drain Add shrimp cut up tenders broccoli along with. Garlic Alfredo sauce (i always add milk to mines that’s just me now) stir together and cook on med heat Use more minced garlic and butter let it cook together until the garlic is tender Meanwhile, hollow out a sourdough loaf use the butter and garlic mix brush the bowl inside and out bake until golden brown After pasta is fully cooked add into the bowl sprinkle shredded cheese and parsley flakes place back into the oven bake until cheese is melted 350 brown and enjoy

Asparagus Stuffed and Chicken Breast

Asparagus Stuffed and Chicken Breast 4 Skinless boneless chicken breasts about 1 1/2 lb!!! 1 Tsp Italian seasoning mix 1 Tsp Garlic Powder 1 Tsp Smoked Paprika Salt and pepper. 12 Asparagus stalks end trimmed 1 oz Tomatoes chopped 4 slices Mozzarella Cheese 1 Tbsp Olive Oil. Preheat your oven to 400 F. Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. Close the pocket with a toothpick. Heat oil in skillet . Medium heat Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes, or until the cooked through and no longer pink in the inside.

Cheesy Baked Asparagus

Cheesy Baked Asparagus 1 bunch of asparagus, woody ends trimmed… 3 T. butter, melted 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container) 1 T. grated parmesan cheese 3/4 C. shredded mozzarella cheese italian seasoning Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter. Sprinkle the house seasoning and parmesan cheese over the top. Place in a 400 degree oven for 15 minutes. Remove and top with the mozzarella cheese and a little sprinkling of italian seasoning over the top. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown

Creamy Beef and Shells

Creamy Beef and Shells 8 ounces medium pasta shells 1 tablespoon olive oil 1 pound ground beef 1/2 medium sweet onion, diced 2 cloves garlic, minced 1 1/2 teaspoons Italian seasoning 2 tablespoons all-purpose flour 2 cups beef stock 1 (15-ounce) can tomato sauce 3/4 cup heavy cream Kosher salt and freshly ground black pepper, to taste 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. Stir in pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes. Serve immediately.

Baked Ziti with Shrimp

Baked Ziti with Shrimp 8 ounces uncooked ziti (short tube-shaped pasta) 1/2 cup hot water 1 (12-ounce) bottle roasted red bell peppers, drained 1 (8-ounce) block fat-free cream cheese, softened 1 tablespoon olive oil 1/8 teaspoon salt 8 ounces large shrimp, peeled, deveined, and chopped 8 ounces bay scallops 4 garlic cloves, minced 1 tablespoon chopped fresh parsley Cooking spray 3/4 cup (3 ounces) shredded sharp provolone cheese Preheat oven to 400°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes. Notes Let the dish stand a few minutes after it emerges from the oven so the sauce can set.

Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken 2-4 boneless skinless chicken breasts. 4 minced garlic cloves. 4 tbsps of brown sugar. 3 tsps of olive oil. Sauté the garlic with oil in a small sauté pan until tender, turn off the heat and stir in the brown sugar. In a lightly greased casserole dish, place the chicken breasts and cover with the garlic and brown sugar mixture. Season with salt and pepper. In a preheated oven to 500° bake for 15 to 30 minutes and enjoy! I serve this chicken with some rice and veggie salad, it’s so good! When I cook this, I usually place a layer of tinfoil in the casserole dish and spray it with cooking spray so i can easy clean the casserole!

Hamburger Steaks with Onion Mushroom Gravy

Hamburger Steaks with Onion Mushroom Gravy For the Hamburger Steak Patties : 1 large egg 1/4 cup bread crumbs 6 slice of bacon, cooked and chopped 1 teaspoon of seasoned salt 3 tablespoons olive oil 1-1/2 pounds ground beef 1 large onion, diced 1 teaspoon garlic powder 1/2 teaspoons fresh black pepper 1 cup all-purpose flour For the Brown Onion Mushroom Gravy: 1 large onion, chopped 1 cup of beef broth 1 cup of water 1/4 cup of all-purpose flour 1/4 teaspoon seasoning salt 1/4 teaspoon black pepper 1/2 tablespoon of Worcestershire sauce 1 Tablespoon Gravy master (orange top) 2 cups of freshly sliced mushrooms In a large bowl combine all the patty ingredients EXCEPT for the flour and olive oil & mix well. Shape into 4 to 6 hamburger patties – all the same size. In your flour, you set aside, dip each patty so both sides are well coated In a large- semi-deep cooking skillet, on medium heat heat the olive oil and place each of the patties in the pan. Cook until browned on both sides, remove and set aside–reserving all the pan drippings for the gravy In the pan with the drippings, add in the sliced onions to the skillet, add a tablespoon of water, and cook over medium heat until lightly caramelized, stirring frequently. In a separate medium-sized bowl, whisk together the beef broth, water, 1/4 cup of flour, seasoning salt, pepper,, Worcestershire and gravy master, until well combined. Pour this mixture into the skillet with the onions and stir constantly, until the mixture begins to thicken. Return your cooked hamburger steaks to the skillet, flipping a few times to coat each side with the gravy, you want to make sure they absorb the gravy on each side. Add in your sliced mushrooms, then reduce heat to a low simmer. Cook, covered, for about 20 minutes longer being sure to flip them every 5 minutes to keep them coated well… Serve over buttered mashed potatoes

Taco Twist Bake

Taco Twist Bake 3 cups of cooked taco seasoned meat. 1 (15 oz) can of tomato sauce. ½ cup of chopped green or red pepper. 1 package (8 oz) of cooked and drained spiral pasta. 1 cup (8 oz) of light sour cream. 1 cup (4 oz) of divided shredded cheddar cheese. Preheat the oven to 325° and spray a 8×8 pan with cooking spray. Bring to a boil the taco meat, tomato sauce and peppers in la large saucepan. In a large bowl, mix together the pasta and sour cream. Place the pasta and sour cream mixture in the pan, add ½ cup of cheese, add the meat mixture. Bake for 25 minutes, take out of the oven add the rest of the cheese and bake for 5 or 10 more minutes. I used the same recipe with chicken and it was good too!

Breakfast Sausage Casserole

Breakfast Sausage Casserole 1 pound ground pork sausage 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 ounces mild Cheddar cheese, shredded Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs, and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9×13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Crawfish Bread

Crawfish Bread 1 pound crawfish tail meat, peeled, cleaned and deveined 1/2 stick butter 1 clove garlic, minced 3/4 cup chopped and drained ripe tomatoes 1 tablespoon Cajun seasoning 3/4 cup Monterey Jack Cheese 1/4 cup grated Parmesan 1/2 cup mayonnaise 3 tablespoons chopped fresh parsley 1 loaf French bread Preheat the oven to 350 degrees F. Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat. In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture. Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

Seafood Mac and Cheese

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

Mayonnaise Biscuits

Mayonnaise Biscuits 2 cups sifted self rising flour Heaping 1/4 cup of refrigerated Duke’s mayo… because it’s the BEST!!! 1 tsp salt 2/3 to 3/4 cup whole milk (Just get the dough “right”) Cut mayo into the flour. I use my hands. I like to get a feel for the dough so I know I’ve got enough “fat” in it. The one thing I’ve learned is that you can’t rely solely on measurements to make great biscuits. Feel is much more reliable in getting the dough just right. Once the mayo is cut in, start adding the milk a little at a time. It’s easier to add more, than to try and make up for adding too much… Add milk and work the dough around the bowl until all the flour leaves the sides of the bowl and the dough “feels right”. Turn the dough out onto a surface dusted with flour and gently fold it onto it’s self three or four times, avoiding overworking it. I don’t really “knead” it, I just fold and pat it. I also pat it down rather than rolling it now. I pat it to around 1/2″ thick. Then cut the biscuits to the size you want. If you’re doing drop biscuits you can skip patting it out flat and just start tearing off dough and forming biscuits. Preheat oven to 500 degrees. Place the cut or “drop” biscuits on a greased pan. Brush the tops with melted butter(Iclarify mine) and bake at 500 degrees until golden brown. Remove from oven and brush tops with melted butter again.

Baked Chicken Parmesan

Baked Chicken Parmesan First you need splash of olive oil Between 2 to 3 pounds boneless chicken breasts or thighs Then basil, oregano, thyme, garlic powder You need also two cups of leftover spaghetti sauce Ans two cups of mozzarella, divided Between 2 to 3 cups of croutons First step to prepare this recipe is to add a splash of olive oil to the bottom of a 13×9 pan. Spread it around with a basting brush. pute chicken in pan. Then Sprinkle with basil, oregano, thyme, and garlic powder. And next flip the chicken & sprinkle with spices. Second step : At this step you need to pour the spaghetti sauce over the chicken. And then sprinkle 1cup of cheese over the spaghetti sauce. Layer the croutons over the cheese. Sprinkle one cup of cheese over the croutons. Then sprinkle basil, oregano, and thyme over the cheese. Step 3, : finally step is to cover with foil then bake at 350 F about 30 mins. Then Remove foil & cook for an additional 1 0 mins or till chicken is cooked through

Zucchini fritters with chili lime mayo

Zucchini fritters with chili lime mayo vegetable oil for frying 3 cups grated zucchini 1 cup diced onion 2 eggs 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp chili powder 1/2 tsp salt 1/4 tsp pepper chili lime mayo 1 cup prepared mayo juice of half a lime 1/2 tsp chili powder Start by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, combine the zucchini, onion, and eggs in a large bowl. Next, combine the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, add the dry ingredients to the zucchini mixture and folded it all together. Once the oil bubbled in contact with the batter, I knew it was hot enough. Now drop batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the centers were firm, remove the fritters from the oil and let them drain on a dinner plate lined with paper towel. To make the dip, simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up. And chili powder. And mayo.

Crusty Bread

Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Brussels Sprouts In Garlic Butter

Brussels Sprouts In Garlic Butter 15 Brussels sprouts, halved lengthwise 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 3 cloves garlic, smashed with the flat of a knife freshly grated parmesan cheese (optional) salt and pepper Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt& pepper to taste.

Onion Fritters

Onion Fritters 3/4 c flour 1 Tbsp sugar 1 Tbsp cornmeal 2 tsp baking powder 1-2 tsp salt-according to taste 3/4 c milk 2 1/2 c chopped onions oil for frying Mix together dry ingredients. add milk and stir. batter will be thick. add onions and mix throughly. heat 1/2 inch oil in skillet over medium high heat. drop batter by tablespoons in hot oil, flatten slightly, brown on both sides until nice and crisp. drain on paper towels. serve warm.

Easy Chicken Bacon Ranch Casserole

Easy Chicken Bacon Ranch Casserole 1/2 lb. bacon, cooked and chopped 1 lb. boneless, skinless chicken breasts, diced 1 tbsp. olive oil 1 packet dry Ranch dressing mix 8 oz. pasta (I used Shells) 1 cup Mozzarella cheese, shredded 1/2 cup Cheddar cheese, shredded Salt/Pepper to taste 1 jar Alfredo sauce (14.5 oz) Preheat oven to 375 and grease a 9 x 9 baking dish. Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes. Drain fat and place bacon on a paper towel to absorb the grease. In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw at this point), and Ranch mix. Shake around in bag until chicken is evenly coated. Add chicken to skillet and cook until no longer pink. Set aside. In a pot of boiling water, cook pasta until al dente. Drain water and add pasta to greased baking dish. Add cooked chicken and Alfredo sauce to the pasta. Sprinkle both cheeses, bacon, and salt/pepper to the top of the Alfredo and place pan in oven. Bake until bubbly and cheese is melted, about 15 minutes. Remove from oven and serve..

EASY BAKED BURRITO CASSEROLE

EASY BAKED BURRITO CASSEROLE pound of ground beef 1 small onion, chopped 1 pack of taco seasoning 1 can refried beans 1 can cream of mushroom soup, undiluted 1/2 cup sour cream 1 pack large flour tortillas 2 1/2 cups of shredded Mexican blend cheese Preheat oven to 350 degrees. In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain. Add the taco seasoning and refried beans and heat through. In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a baking dish. Add a layer of 3 flour tortillas to the top of the soup mixture. You will need to cut or tear the tortillas and overlap them. Spread on a layer of the ground beef mixture and top with about a cup of cheese. Repeat all of these layers and top with the remaining cheese. Bake for about 20 minutes until cheese is nicely melted.

Steak Cheese Steak Quesadillas

Steak Cheese Steak Quesadillas 1 (1 pound) beef top sirloin, thinly sliced 2 small onions, sliced 2 green bell peppers, sliced 1 cup barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce) 8 (10 inch) flour tortillas 2 cups shredded Cheddar cheese Preheat oven to 425 degrees F (220 degrees C). Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes. Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla. Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

Beef and Cheese Chimichanga

Beef and Cheese Chimichanga 1 pound ground beef 1 can (16 ounces) refried beans 1/2 cup finely chopped onion 3 cans (8 ounces each) tomato sauce, divided 2 teaspoons chili powder 1 teaspoon minced garlic 1/2 teaspoon ground cumin 12 flour tortillas (10 inches), warmed. 1 can (4 ounces) chopped green chilies. 1 can (4 ounces) chopped jalapeno peppers. Oil for deep-fat frying. 1-1/2 cups shredded cheddar cheese. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce

No Bake Graham Cracker Cheesecake

No Bake Graham Cracker Cheesecake Low-Fat Graham Crackers 8 oz. fat free cream cheese (softened) 1 cup cold skim milk 2 Tblsp. lemon juice 1 small box instant vanilla pudding (sugar free) 8 oz. fat free Cool Whip 1 can lite cherry pie filling (or any flavor) Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip. Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top. Refrigerate overnight for graham crackers to soften

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE 2 cups water 2 cups uncooked instant rice 2 (10 ounce) cans chunk chicken, drained 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup butter 1 cup milk 1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped 1 pound processed cheese food Preheat oven to 350 degrees F In a medium pan, heat the water to the point of boiling. Blend in the rice, spread, and remove from heat. Let it stand for five minutes. In a 9 x 13-inch heating dish, blend the rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and prepared cheddar. Prepare in the preheated oven for 30 to 35 minutes, or until cheddar is softened.

Mandarin Orange Salad

Mandarin Orange Salad 1 pkg Vanilla Instant Pudding Mix (use dry) I would use sugar free 1 Large can Crushed Pineapple (undrained) 2 Medium/Large cans Mandarin Oranges (drained) 1 pkg Cool Whip 8 oz ( and you could use fat free) Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry). Add undrained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it. Use as a side dish with a meal or serve with ice cream as a dessert! You can make this healthier by choosing low/no sugar instant pudding mix and cool whip, and fresh mandarins. I particularly like the whipped cool whip for my salad as per the original. Try it a few times to see what suits you best.

BAKED GARLIC PARMESAN POTATO WEDGES

BAKED GARLIC PARMESAN POTATO WEDGES 3-4 large russet potatoes, sliced into wedges 4 tablespoons olive oil 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons Italian seasoning ½ cup shredded parmesan cheese optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping Preheat oven to 375. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Pecan Balls

Pecan Balls 2 sticks of margarine. 4 tbsps of sugar. 2 cups of chopped pecans. 2 cups of flour. 2 tsps of vanilla. In a bowl, mix all of the ingredients using your hand and roll into balls. In a preheated oven to 350°, bake for 25 to 30 minutes. Once lightly browned, roll in the powdered sugar while still hot, and again when cooled. Easy, peasy and sweet! I personally don’t use a lot of powdered sugar. I just sprinkle some over the top. But the original recipe is to roll the biscuits in the powdered sugar!

Lobster Tails Recipe with Garlic Lemon Butter

Lobster Tails Recipe with Garlic Lemon Butter 4 lobster tails 5 to 6 oz each 1 Tbsp fresh parsley very finely chopped, plus more for garnish 2 garlic cloves pressed 1 tsp dijon mustard 1/4 tsp salt 1/8 tsp black pepper 1 1/2 Tbsp olive oil 1 1/2 Tbsp fresh lemon juice 4 Tbsp unsalted butter divided How to Prepare/Butterfly Lobster Tails: Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go. Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell. Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell. How to Make Broiled Lobster Tails: Place rack in center of oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil on high heat. In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp lemon juice. Place butterflied Lobster Tails into a 9×13 or 8×12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces. Broil lobster tails on high heat 10-11 min (or according to the lobster tail size – see chart). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer to serving platter and garnish with parsley if desired. To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.

Steak fajitas

Steak fajitas 3 bell peppers Julian cut 2 white onion Julian cut Seasoning on steak Garlic powder 1 tablespoon Onion powder 1/2 tablespoon Cumin 1/2 tablespoon Chilli powder 1 tablespoon Salt 1 1/2 tablespoons Pepper 1 tablespoon Cook meat first covered in aluminum Trey for 1/2 hour at 350 degrees then uncover add veggies and cook another 10-15 min

Garlic Shrimp Pasta

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

CHEESEBURGER SLIDERS

CHEESEBURGER SLIDERS 1 pound ground beef ½ onion, chopped 2 tablespoons ketchup 3 teaspoons Dijon mustard, divided 3 teaspoons Worcestershire sauce, divided ½ teaspoon garlic powder 1 pinch salt and ground black pepper to taste 1 (12 count) package Hawaiian bread rolls 1 (8 ounce) package shredded Monterey Jack cheese ¼ cup butter 1 tablespoon brown sugar Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in ketchup, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire, and garlic powder. Season with salt and pepper to taste. Cut rolls in half horizontally without separating each roll from one another. Place bottom halves in the prepared baking dish. Spread meat mixture on rolls, top with Monterey Jack cheese, and cover with roll tops. Combine butter, brown sugar, remaining Dijon mustard, and remaining Worcestershire in a microwaveable bowl; cover loosely and microwave until butter is melted, about 1 minute. Mix and pour mixture over the top of the rolls. Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until cheese is melted and rolls are golden brown, about 10 minutes more.

LENTIL TACOS

LENTIL TACOS 1 teaspoon canola oil 1 medium onion, finely chopped 1 garlic clove, minced 1 cup dried lentils, rinsed 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 2-1/2 cups vegetable or reduced-sodium chicken broth 1 cup salsa 12 taco shells 1-1/2 cups shredded lettuce 1 cup chopped fresh tomatoes 1-1/2 cups shredded reduced-fat cheddar cheese 6 tablespoons fat-free sour cream In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

BANANA CREAM CHEESECAKE BARS

BANANA CREAM CHEESECAKE BARS 3 cups Nilla Wafer (approximately one 11-ounce box) cookie crumbs 1/2 cup butter melted 1 pint heavy whipping cream 3/4 cup sugar 24 ounces cream cheese (3 8-ounce packages) softened 2 packages instant banana cream pudding mix (3.4 ounces each) optional garnish: whipped topping and banana slices In a medium mixing bowl, combine the Nilla Wafer crumbs and the melted butter. Press the mixture into the bottom of a square 8x8-inch baking pan (a 9x9-inch pan will also work well) lined with a sheet of parchment paper with extra paper sticking up from the edges. Chill the crust in the refrigerator or freezer while you move on to the next steps. In a large mixing bowl, with an electric mixer or stand mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside. In a large mixing bowl, with an electric mixer or stand mixer on medium speed, beat the cream cheese until smooth. Add the pudding mixes a little at a time, beating well between each addition. Add the whipped cream and mix until smooth. Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight. Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.

Strawberry Butter Bread

Strawberry Butter Bread For the Bread: 3/4 cup granulated sugar 1/2 cup milk 1/2 cup oil 1 large egg 1 teaspoon vanilla extract or almond extract 2 cups all-purpose flour 2 teaspoons baking powder** (see notes) 1/4 teaspoon salt 2 cups diced strawberries 2 tablespoons all-purpose flour For the Glaze: 2 cups powdered sugar 2 tablespoons melted butter 1/3 cup finely diced strawberries 1/2 teaspoon vanilla extract or almond extract 1-2 tablespoons heavy cream or milk** (optional) Preheat the oven to 350 degrees. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter. Pour the bread batter into a greased 9" x 5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely. To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth. Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Notes *I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I'm not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze! *We have added up to 2 1/2 cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups. **We like the strawberry bread as written, but if you'd like a higher rise on the bread, reduce the baking powder to 1 teaspoon and add 1/2 teaspoon of baking soda. This will change the texture slightly, but some like it a little better. **We didn't need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn't, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don't add too much!

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS 1 cup flour 2 Tbsp onion powder 2 Tbsp garlic powder 1 tsp red pepper 1 tsp salt 1/2 tsp black pepper 4 thin pork chops 2 Tbsp bacon fat 2 Tbsp olive oil 2 cups buttermilk Chopped fresh parsley or green onions, for garnish, optional Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet. Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving. Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture. Servings-4

STRAWBERRIES & CREAM CAKE

STRAWBERRIES & CREAM CAKE FOR THE CAKE 1 box white cake mix 1 box (3.4 oz.) instant white chocolate pudding 5 egg whites 1 cup sour cream 1/3 cup oil 1/2 cup water 1 teaspoon almond extract FOR THE FROSTING 2 cups heavy cream 8 ounces cream cheese, softened 1 cup powdered sugar 1 tablespoon vanilla 3 cups chopped strawberries, plus more strawberries for garnish Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans. In a large bowl, combine cake ingredients. Beat with an electrical mixer on medium speed until smooth. Divide the batter evenly between the prepared pans. Bake for 17-20 minutes, or until a toothpick inserted within the center comes out clean. Cool in pans for 10 minutes before turning onto wire racks to chill completely. Meanwhile, make the frosting: during a medium bowl, beat the cream until very stiff peaks form. In a separate large bowl, beat the softened cheese with an electrical mixer on high speed until light and fluffy. Add the sugar and vanilla to the cheese and beat until well combined. Gently fold the strawberries into the cheese mixture. The frosting will turn slightly pink. Mix until the frosting may be a uniform color. Fold the topping into the frosting in two batches. Spread 1 1/2 to 2 cups frosting over the highest of 1 cake layer (don’t be afraid to be generous). Place another cake layer on top and repeat. Place the third cake layer on top and frost the highest and sides of the cake with the remaining frosting. Garnish with additional fresh strawberries, if desired. Refrigerate until serving. Keep leftover cake within the refrigerator.

Cheesy Ground Beef Quesadillas

Cheesy Ground Beef Quesadillas 1 pound ground beef 1 tablespoon vegetable or olive oil 1 cup chopped onion Kosher salt and freshly ground pepper to taste 3 tablespoons tomato paste 1 cup roughly chopped spinach or baby kale ½ teaspoon minced garlic 1 teaspoon chili powder 2 tablespoons minced fresh cilantro optional 4 teaspoons unsalted butter divided 8 8-inch flour tortillas 1 cup shredded sharp cheddar 1 cup shredded havarti Guacamole, sour cream, salsa and lime wedges to serve Heat an outsized skillet over medium high heat, and brown the meat , breaking it up with a spoon until it’s all browned and crumbly, about 5 minutes. Turn it into a colander to empty , and punctiliously wipe out the skillet. Return the skillet to medium heat and add the vegetable or vegetable oil . Add the onion, season with salt and pepper, and sauté for 3 minutes until the onion starts to melt . Add the ingredient , spinach, garlic and flavor and stir for an additional minute until the spinach is wilted and everything is well combined. Return the meat to the skillet and stir until everything is mixed . Stir within the cilantro if using, turn the mixture into a bowl, and wash and dry the skillet (or grab a replacement skillet). Combine the cheddar and havarti during a bowl. Place the skillet over medium heat and add a half teaspoon of butter. Place a tortilla within the pan. Sprinkle 2 tablespoons of the cheese mixture over half the quesadilla, and distribute 1/8 of the meat mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half the tortilla over the filling, cover the pan, and sauté for about 2 minutes until rock bottom is golden and therefore the cheese has began to melt, then use a spatula to flip the half-moon quesadilla, and still cook, uncovered, until all of the cheese is melted and therefore the underside is browned, 2 to three minutes. Remove the quesadilla to a chopping board and let the quesadilla sit for a moment before you slice through 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, soured cream and lime wedges.