SAUSAGE POTATO SUPPER

SAUSAGE POTATO SUPPER 2 small red potatoes, cubed 1 tablespoon butter 1 small zucchini, cut into 1/4-inch slices 1/8 teaspoon garlic salt 1/2 pound smoked sausage, cut into 1/2-inch slices 1/8 to 1/4 teaspoon pepper Grated Parmesan cheese, optional In a small saucepan, combine potatoes and enough water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. In a large skillet, heat butter over medium-high heat; saute zucchini with garlic salt until crisp-tender. Add sausage; cook and stir until browned. Drain potatoes; stir into zucchini mixture. Sprinkle with pepper and, if desired, cheese.

MEAT & POTATO PATTIES

MEAT & POTATO PATTIES 3/4 pound lean ground beef (90% lean) 3/4 cup finely shredded potatoes 1/4 cup finely chopped onion 2 tablespoons chopped green pepper 1 large egg, beaten 1/4 teaspoon salt 1 tablespoon canola oil 1 cup tomato juice 1 tablespoon all-purpose flour 1/4 cup water Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

GRILLED CAESAR CHICKEN BREASTS

GRILLED CAESAR CHICKEN BREASTS 1/2 cup creamy Caesar salad dressing 3 tablespoons olive oil 3 tablespoons Dijon mustard 6 garlic cloves, minced 4 boneless skinless chicken breast halves (5 ounces each) In a large resealable plastic bag, combine the dressing, oil, mustard and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.

ZUCCHINI BOATS

ZUCCHINI BOATS 2 medium zucchini (about 8 inches) 3/4 pound ground beef 1 small onion, chopped 1/2 cup chopped fresh mushrooms 1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 1 cup shredded cheddar cheese, divided 2 tablespoons ketchup Salt and pepper to taste Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

GRILLED SWEET CORN

GRILLED SWEET CORN 8 large ears sweet corn in husks 6 tablespoons butter, softened 1 tablespoon minced fresh parsley 1 to 2 teaspoons chili powder 1 teaspoon garlic salt 1/2 to 1 teaspoon ground cumin Place corn in a stockpot; cover with cold water. Soak 20 minutes. Mix remaining ingredients. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Spread corn with butter mixture; rewrap in husks and secure with kitchen string. Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. To serve, cut string and peel back husks.

AVOCADO SALSA

AVOCADO SALSA 1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1 medium sweet red pepper, chopped 1 small onion, chopped 5 garlic cloves, minced 1/3 cup olive oil 1/4 cup lemon juice 3 tablespoons cider vinegar 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 4 medium ripe avocados, peeled Tortilla chips Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Loaded Cowboy Pasta Salad

Loaded Cowboy Pasta Salad 1 lb. Rotini pasta 1 tbsp. olive oil 1 lb. thick cut bacon, chopped 1/2 lb. lean ground beef 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/8 tsp. crushed red pepper flakes salt and pepper, to taste 1 cup mayonnaise 1 tsp McCormick barbecue seasoning OR 1/4 cup sweet baby rays barbecue sauce 1 tbsp. Worcestershire sauce 2 tbsp. spicy mustard 2 tsp. chili sauce 1 (15 oz.) can sweet corn, drained 2 cups. grape tomatoes, halved 1 1/2 cups cubed sharp cheddar cheese 3/4 cup diced green onions Cook rotini pasta according to package instructions and strain and rinse with cold water. Drizzle with 1 tbsp. olive oil and set aside. In a large skillet over medium heat, cook bacon until crispy. Remove bacon to a paper towel-lined plate, leaving a little bit of bacon grease in the pan. Add ground beef to the skillet and cook until browned. Season ground beef with onion and garlic powder, crushed red pepper flakes, salt and pepper to taste. Skim away any remaining grease and remove from heat. In a large serving bowl, combine mayonnaise, barbecue sauce, Worcestershire sauce, spicy mustard, and chili sauce and whisk until smooth. Add cooked pasta, bacon, ground beef, corn, grape tomatoes, cubed cheddar cheese, and diced green onions and toss until fully combined. Refrigerate until ready to serve.

Cheesy Zucchini Pancakes

Cheesy Zucchini Pancakes 2 large zucchini, shredded 1 garlic clove, minced 2 tbsp. vegetable oil, divided 2 large eggs 1/3 cup all purpose flour 1 tsp. baking powder 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 1/2 tsp. sea salt 1/2 tsp. onion powder 1/4 tsp. ground black pepper In a large skillet over medium heat, heat 1 tbsp. oil and saute shredded zucchini and minced garlic for about 5 minutes, until tender. Let cool and squeeze out excess moisture using a cheesecloth or a flour sack. Combine flour, baking powder, mozzarella cheese, Parmesan cheese, salt, onion powder, and pepper in a medium bowl and whisk to combine. Add in sauteed zucchini and eggs and stir. Heat 1 tbsp. oil in a large skillet over medium high heat and scoop 2 tbsp. of the mixture at a time into the skillet. Use the back of a spoon to spread the batter into 3 inch circles. Cook for about 3-4 minutes, flip and cook another 3-4 minutes. Serve immediately.

INSTANT POT CHICKEN & RICE

INSTANT POT CHICKEN & RICE 2 Tbsp olive oil 2 Tbsp unsalted butter 1 medium onion diced 2 large carrots thickly grated or julienned 1 1/2 lbs boneless skinless chicken breast or thighs, or tenders (trimmed and cut into 1" pieces) 2 tsp salt divided 1/4 tsp black pepper ground 4 cups low sodium chicken broth 2 cups Jasmine rice un-rinsed 1/3 cup parsley finely chopped, plus more to garnish 1/2 cup shredded parmesan cheese plus more to serve Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden. Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes. Add 4 cups chicken broth and 2 cups rice and stir to combine. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure. Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley.

Cheesy Hash Brown Patties

Cheesy Hash Brown Patties 3 small russet potatoes, peeled 1/3 cup flour 1 egg 3 tbsp butter, softened 3/4 cup shredded cheddar cheese 1 tsp salt 1/2 tsp pepper oil, for frying Bring a pot of water to a boil. Carefully add the potatoes to the pot and boil for 6 minutes. Drain the potatoes and rise with cold water until cool enough to handle. Grate the potatoes and add the grated potatoes to a medium sized bowl. Add the flour, egg, butter, cheese, salt, and pepper to the bowl and mix until everything is well combined. Use a greased 1/3 cup measuring cup to portion out the mixture and form into patties with your hands. Heat a few tablespoons of oil in a large skillet over medium high heat. Add the hash browns to the skillet in batches, cooking for 3 minutes on each side. Add more oil as needed. Transfer the cooked hash browns to a paper towel lined plate. Serve hot.

Zucchini Bread

Zucchini Bread 3 eggs 2 cups sugar 1 cup oil 3 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons vanilla 3 cups zucchini, grated,raw and unpeeled 1 teaspoon cinnamon 1 cup walnuts, chopped (optional) Beat together the eggs, sugar, and oil. Add the other ingredients, beating well. Bake at 350 degrees for about 1 hour in two oiled and floured loaf pans. Makes 2 loaves

Garlic Shrimp Pasta

Garlic Shrimp Pasta 1 lb medium shrimp, de-veined 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

ICED WHITE CHOCOLATE MOCHA

ICED WHITE CHOCOLATE MOCHA 3/4 cup milk any percentage, divided 2 tablespoons (1oz) chopped white chocolate (high-quality chips are fine) 2 teaspoons granulated sugar 1/2 cup strong cold coffee 1 tablespoon heavy cream optional 1 1/2 cup ice Whipped cream optional, for topping In a small pot, combine 1/4 cup of the milk, white chocolate, and sugar and heat over medium heat, stirring frequently, until chocolate and sugar are completely melted. Remove pot from heat and add in remaining 1/2 cup of milk, cold coffee, and optional heavy cream. Pour over ice, top with whipped cream if desired

Slow Cooker Chicken Posole

Slow Cooker Chicken Posole 1 - 15 oz cans white or yellow hominy, drained 1 - 14.5 oz can Mexican style diced tomatoes or one can Rotel 1 - 14 oz can chicken broth 1 - 10 oz can mild green enchilada sauce 2 - carrots, diced 1 - medium onion, chopped 2 - 3 garlic cloves, minced 2 - tsp cumin 1 - teaspoon mexican or regular oregano 5 - 6 chicken thighs (1 1/2 lbs) skin removed chopped cilantro, lime wedges, sliced radishes and tortilla tortilla chips (optional) Combine hominy, tomatoes, chicken broth, enchilada sauce, carrots, onion, garlic, oregano and cumin in 4 quart slow cooker. Add chicken and stir to combine. Cover on high 3 to 3 1/2 hours until chicken is cooked through and vegetable are tender. Skim and discard any fat from the surface. Remove chicken; pull meat off the bones into large shreds. Stir back into slow cooker. Stir in cilantro, if using. Ladle into bowls and serve with lime wedges, sliced radishes and tortilla chips. *If you love hominy use two cans.

Honey Soy Grilled Chicken Thighs

Honey Soy Grilled Chicken Thighs 3 - pounds skin on chicken thighs (legs or breasts can be used) 2 - cloves garlic, minced 1/2 - cup soy sauce 1/4 - cup light brown sugar 1/4 - cup honey 1 - teaspoon olive or sesame oil 1 - tablespoon fresh ginger, minced pepper to taste green onions, garnish In a shallow baking dish combine the garlic, soy sauce, brown sugar, honey, olive oil, ginger, pepper. Mix well to combine all the ingredients. Add the chicken thighs and marinate at least 4 hours in the refrigerator (This can also be done in a gallon size zip lock bag). If possible marinate longer because that is even better. Remove chicken from marinade and discard the marinade. Heat gas or charcoal grill. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook covered about 20 minutes or until juice is clear when center of thickest part is cut (170°F). Transfer the chicken to a serving plate. Garnish with green onions and serve.

Low Country Smothered Pork Chops

Low Country Smothered Pork Chops 4 - center-cut pork chops (1 inch thick) salt and pepper ground cayenne pepper, to taste (optional) 2 - tablespoons butter 1/4 - cup all-purpose flour 2 - medium green bell peppers, seeded, cored and cut into strips 2 - small onions or 1 large, trimmed, cut lengthwise 2 - cloves garlic, minced 2 - cups low sodium chicken broth or stock 2 - 3 dashes Worcestershire sauce Trim the excess fat from the chops and season well with salt, pepper, and cayenne if using. Melt the butter in a large skillet over medium heat. Lightly roll the chops in flour, shake off any excess, and place them into the pan. Brown well, about 3 minutes per side, and remove to a plate and set aside. In the same skillet add the green peppers and onions and saute until softened (about 3 minutes). Stir in the minced garlic and cook until fragrant (about one minute). Push the vegetables to the side of the skillet. Add pork chops to pan and place vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce. Tightly cover the skillet with foil and allow to simmer for 45 minutes or until chops are tender.

Homemade Pear Honey

Homemade Pear Honey 10 - cups (about 3 -4 pounds) peeled, cored, and chopped pears 1 - 20-ounce can crushed pineapple with syrup 6 - cups sugar 1 - tablespoon fresh lemon juice Mix all ingredients and bring mixture to a full rolling boil. Reduce heat and simmer until the pears are tender and mixture thickens, approximately 30 minutes. If the mixture does not thicken you can add about one tablespoon pectin. Ladle the pear honey immediately into prepared (sterilized jars), filling to within 1/8 inch of the tops. Wipe jar rims with a clean cloth. Add the sterilized lids and rings and screw bands tightly. Place jars on elevated rack in canner pot. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary). Cover; bring water to gentle boil. Process pint size jars for 10 minutes and half pints for 5 minutes. Remove jars to a towel to cook and listen for the tings of the lids sealing. Let cool before storing in pantry. Yields 12-16 half pint size jars

Cookie Candy

Cookie Candy 1 cup (2 sticks) butter or margarine, softened 1 cup crunchy peanut butter 3 cups confectioners' sugar, sifted 1 1/2 cups graham cracker crumbs 1 1/2 cups semisweet chocolate chips Line a 13 by 9 by 2-inch pan with foil. Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula. Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours. When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

Chocolate Chip Pie

Chocolate Chip Pie 2 3/4 - cups all-purpose flour 1 1/2 - teaspoons salt 1 - teaspoon baking soda 1 1/4- teaspoons baking powder 1 - cup (2-sticks) unsalted butter, softened 1 1/2 - cups packed light brown sugar 1/2- cup granulated sugar 3 - large eggs 1 - tablespoon vanilla extract 2 -cups semisweet mini chocolate chips 2 - cups chopped walnuts or pecans, optional Whipped Cream Topping 1 - 2 pints (3 - 4-cups) heavy whipping cream 1/4 - cup confectioners' sugar 1/4 - cup miniature semisweet chocolate chips Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In a seperate bowl using an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 2 cups chocolate chips and nuts if you are using them. Divide the dough between two prepared pie plates and smooth the tops with a spatula. Bake about 30 minutes or until pies are golden brown and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack. While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve. Recipe Yields: 2 pies

Cheese Biscuits

Cheese Biscuits 2 cups self-rising flour 1 teaspoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup shortening 3/4 cup grated sharp Cheddar 1 cup buttermilk 1/4 stick butter, melted Preheat oven to 350 degrees F. In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Frozen Burrito Casserole

Frozen Burrito Casserole 7 - 8 Frozen Burritos, I used beef & bean (completely thawed) 1 - 14.5 oz Can Re fried Beans 1 - 15 oz Can Wolf Brand, Hormel or any brand Chili with no beans 1 - 10.5 oz Can red enchilada sauce 2 - cups shredded cheddar cheese or Monterrey jack cheese blend Sour cream (garnish) black olives (garnish) salsa, optional (garnish) chopped onion and tomatoes (garnish) Spread the re fried beans on the bottom of a 9 x 13 inch casserole dish. Lay completely thawed burritos on top of re fried beans. In a separate bowl mix enchilada red sauce and the wolf brand chili together, blending well. Pour the enchilada sauce mixture on top of the burritos. Top with shredded cheese. Bake at 375 degrees for 30 minutes or until casserole is bubbly and burritos are cooked through. * If you want you can prebake the burritos in the oven on a baking sheet for just a bit before adding to the casserole. It is really up to you. I think i might do that next time so the burritos are a little more firm and a bit crispy.

Creamy Chicken Noodle Bake

Creamy Chicken Noodle Bake 3 - cups cooked chicken, cut up into bite size pieces 2 - 10. 3/4 oz cans cream of chicken soup 1 1/4 c- cups milk 1 - 10-oz. pkg. frozen peas or mixed vegetables 1 - 12 oz - package wide egg noodles, cooked (al dente) 2 - cups cheddar cheese, shredded 2 - tablespoons melted butter salt and pepper, to taste panko bread crumb topping, optional 2 - tablespoons butter, melted Preheat oven to 350 degrees. Brown the chicken in a skillet with a bit of olive oil or use a stove top grill. In a large bowl mix together the chicken, soups, milk, melted butter and peas. Add cooked noodles and 1 cup cheese; stir until blended. Add mixture to a greased 13 x 9 inch baking dish. Top with panko breading or with additional 1 cup cheddar cheese. Bake for 30 minutes or until casserole is hot and bubbly and breading is light golden brown. Panko Breading Topping: Combine cracker crumbs with melted butter. Mix together and sprinkle on top of casserole and bake as directed. Serves 4 to 6.

Southern Fried Squash

Southern Fried Squash vegetable oil for frying 4 - 5 medium yellow or zucchini squash, sliced 1/4 inch thick 1 - cup self-rising flour 1 - cup cornmeal garlic and onion powder, to taste creole seasoning, to taste (optional) salt and pepper, to taste 2 - eggs, beaten 1 - cup buttermilk 1 - tablespoon hot sauce (optional) Heat a 1/2 inch oil in a deep skillet over medium heat until hot. Slice the squash as the oil heats up. Slice into 1/4 inch slices and set aside. Combine the eggs, buttermilk or milk and hot sauce (if using) in a small bowl, mix well. In a second bowl, combine the flour, cornmeal, garlic, onion powder, creole seasoning (if using) and salt and pepper (to taste). Dip each squash slice into the egg batter then dredge into the flour mixture (shaking off any excess flour). Fry the squash slices in batches until tender and golden brown on each side (about 3-4 minutes per side). Don't let the oil get too hot, keep it at med-high heat. Let the squash brown on each side before flipping. Remove the squash with a slotted spoon and drain on paper towels to remove excess oil. Season fried squash with additional salt and pepper, creole seasoning and hot sauce before serving.

Magic Peach Cobbler

Magic Peach Cobbler 3 - cups canned sliced peaches in juice, drained 1/2 - cup butter, softened 3/4 - cup sugar 1 - teaspoon vanilla extract 1/2 - cup milk 1 - cup all purpose flour 1/8 - teaspoon salt 1 - teaspoon baking powder Crispy Topping: 1/3 - cup sugar 1/2 - teaspoon cinnamon 1 - tablespoon cornstarch 1/4 - cup boiling water Preheat oven to 375 degrees. Spray a 8 x 8 inch baking pan with non stick spray. Drain the sliced peaches and arrange them in the bottom of the baking pan. In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well. Add the milk, flour, salt and baking powder to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth. In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter. Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is where the magic happens and what makes the crispy topping. Bake at 375 for 40-45 minutes. If cobbler starts to brown too quickly cover with a sheet of aluminum foil and continue baking. Cool slightly before serving. Note: Fresh or frozen peaches can be substituted for canned peaches. About 4 fresh peaches is equal to 3 cups. If using a glass baking pan lower the temperature to 350 degrees.

Ramen Skillet Supper

Ramen Skillet Supper 1 - lb lean ground beef 2 1/2 - cups water 2 - 3 oz packages beef or oriental flavored ramen noodles 1 - ramen seasoning packet, optional 3/4 - cup stir fry sauce 2 - cups frozen stir fry vegetables 1 - 8 oz can baby corns 1 - 8 oz can water chestnuts Brown beef in a large skillet over medium heat; drain. Add water, one soup seasoning packet, sauce, vegetables, baby corn and water chestnuts. Bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, for 5 minutes, or until vegetables are crisp-tender. Break up noodles; add to skillet. Cover and cook, stirring occasionally, 5 - 8 minutes, until sauce is thickened and noodles are tender.

Barbecue Pulled Pork Spaghetti

Barbecue Pulled Pork Spaghetti 8 - ounces whole grain or regular spaghetti (about half a package) 1/2 - cup reserved cooked pasta water 1/2 - tablespoon olive oil 1/2 - cup onion, chopped 1/4 - cup green bell pepper, chopped 1/2 - pound cooked pulled pork or store bought pulled pork without sauce 1 - clove garlic, minced 1 - cup your favorite barbecue sauce 1 - cup Bush's brown sugar baked beans (optional) salt & pepper to taste Heat the olive oil in a large skillet over medium-high heat, add the bell pepper and onion and saute' until the vegetables are softened, about 5 minutes. Add the garlic and saute' for an additional minute. Add the pulled pork, barbecue sauce, and baked beans (if using). Turn the heat to medium-low and simmer the mixture for about 15 minutes. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, until al dente, about 10 minutes. Drain spaghetti and reserve 4 ounces of cooked pasta water. Add the cooked spaghetti to the barbecue mixture and toss until completely coated with sauce. Add the reserved pasta water at the very end if the mixture is too thick. Season with salt and pepper if needed.

Mexican Cheesecake

Mexican Cheesecake 1 - (8 oz) package cream cheese, softened 1 - large egg 1 - 12 oz can evaporated milk 1 - 14 oz La Lechera condensed milk (sweetened condensed milk) 1 1/2 - teaspoon Mexican vanilla 2 - 9 inch store bought graham cracker crusts dulce de leche, drizzled on top of cheesecake Preheat oven to 350 degrees. Blend the first 5 ingredients in a blender and blend until creamy. Place the graham cracker crusts on a baking sheet and pour the cheesecake batter evenly into both crusts. Cover the crust with foil (or see cooks note below) and bake for 30 minutes or until lightly golden brown on top. You want the middle of the cheesecake giggles just a bit because it will continue to cook as it cools. Insert a knife or toothpick to test if the cheesecake is done. When knife/toothpick comes out clean the cheesecake is done. Cool completely on a baking rack. Refrigerate for at least 4 hours before serving. Drizzle with dulce de leche (or top with your favorite cheesecake topping). recipe yields: two - 9 inch cheesecakes servings; 16 Dulce De Leche Cheesecake: Substitute one 13.5 oz can La Lechera Dulce De Leche for the sweetened condensed milk to make a dulce de leche cheesecake. Note: To prevent the graham cracker crust from burning on the edges, I use a handy idea that I got from Ma maw. She takes a disposable pie plate and cuts the middle out. Take the pie pan and invert it over the baking pie to prevent the crust from getting too brown. With the middle being cut out the pie can still bake without having to cover the whole pie.

Banana Split Twinkie Cake

Banana Split Twinkie Cake 1 - box Twinkies (10 count) 1 - (3 oz) box instant strawberry creme pudding mix 1 1/2 - cups milk 1 - 8 oz container whipped topping, separated 1 - 8 oz can crushed pineapple, drained 1 - banana, sliced 1/4 - cup Fisher nut topping or toasted pecans 10 -12 maraschino cherries or strawberries slices Line a 8 x 8 inch baking pan with 9 Twinkies. Line the pan with 5 Twinkies on one sade and the remaining 4 on the other (see photo below). In a large bowl, mix together one package of pudding with 1 1/2 cups cold milk until combined (I used a wire whisk). Fold in 1/2 cup whipped topping and blend. Spread the strawberry pudding mixture evenly over the Twinkies to cover. Add banana slices and spread crushed pineapple over bananas. Top with remaining whipped topping and spread evenly. Add maraschino cherries (drain on a paper towel to remove juices) and nuts for garnish. Chill for at least 2 hours before serving. Note: This recipe can easily be doubled to make a 9 x 13 inch pan.

Southern Strawberry Cake

Southern Strawberry Cake 1 - box white cake mix (without pudding) 1 - (3 ounce) package strawberry gelatin 1 - tablespoon flour 4 - teaspoons granulated sugar 3/4 - cup vegetable oil 4 - eggs 1/2 - cup water 5 - ounces mashed frozen strawberries, thawed, drained (reserve any juice) Strawberry Butter cream Frosting: 1 - stick (1/2 cup) real butter, softened 1/4 - teaspoon clear vanilla extract 3 3/4 cups powdered sugar (1-16 oz box) 1/4 - cup mashed frozen strawberries with juice Preheat the oven to 350 degrees F. To make the cake, combine the dry cake mix, gelatin, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well (using an electric hand mixer or a stand mixer) after each addition Add the water and strawberries and mix well. Divide the batter evenly into two 9 x 1.5 inch or two 10 -inch round baking pans that have been greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan. Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then UN mold each layer onto the racks to cool completely. To prepare the frosting beat the butter on medium speed until fluffy. Add the vanilla extract, powdered sugar and strawberries with juice. Beat until creamy (adding more sugar if the frosting is too thin). If the frosting is too thick thin it out with milk (1 teaspoon) at a time until the desired consistency is reached. Frost cooled cake.

Strawberry Soda Pop Cake

Strawberry Soda Pop Cake 1 - package strawberry cake mix (any brand) 1 1/3 - cups strawberry soda (substituted for the amount of water on the cake mix) 3 - eggs 1/3 - canola oil 2 - 8 oz containers regular or strawberry whipped topping or 1 recipe strawberry cool whip frosting 1 - 16 oz container fresh sliced fresh strawberries Preheat oven to 350 degrees. Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour batter into two 8 inch round cake pans that have been greased and floured. Bake cake for 15 - 17 minutes or until a toothpick inserted comes out clean and the cake springs back when touched. Remove from oven and let the cakes cool in pans for 15 - 20 minutes before removing. Then remove to a wire rack to completely cool. Frost first layer with cool whip or cool whip frosting (recipe below) and arrange sliced strawberries on top. Add the second cake layer and frost top and sides with more cool whip and top with more sliced strawberries. Save one whole strawberry for the middle of the cake. Gently slice and fan the whole strawberry, Place on top in the middle of the cake. Notes: Measurements vary depending on what brand of cake mix you use. Follow the directions on the back of the box substituting strawberry soda for the amount of water listed. If you want you can make a strawberry cool whip frosting in place of regular or strawberry cool whip. Follow the directions below. This is optional if you are watching your weight just frost the cake with Light Cool Whip. Strawberry Cool Whip Frosting: 1 - 4 - ounce box instant strawberry pudding mix, dry 1/4 - cup powdered sugar, sifted 1 - cup milk 1 - 8 oz container Cool Whip Add pudding mix, powdered sugar and milk to a mixing bowl. Mix on low speed until blended. Let mixture stand 3 minutes. Fold in defrosted Cool Whip and frost cake. Refrigerate frosted cake.

Simple Fluffy One Hour Dinner Rolls

Simple Fluffy One Hour Dinner Rolls 3/4 - cup milk 4 - tablespoons butter 3/4 - cup hot water 4 - tablespoon sugar 1 - teaspoon salt 4 - 4 1/2 - cup all purpose flour 2 - packets rapid rise yeast or 1 - heaping tablespoon instant yeast Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. While the milk warms preheat your oven to 170 degrees. Turn on the tap to get your water nice and hot. Temperature is important to making these rolls rise quickly. Put your hand in the water to test it. You want it to be just on the edge of unpleasant. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 cups of flour...let it mix for 1 minute. Add the yeast. Turn the mixer on and add the rest of the flour 1 cup at a time. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat. Take a stick of butter and coat the inside of a 13 x 9 inch pan. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can. Gently round them into balls, and put them in your buttered 13 x 9 pan. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. Bake until golden brown. Brush with a little softened butter and serve warm.

Southern Hamburger Steaks with Onion Mushroom Gravy

Southern 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 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.

Fast-n-Easy Burritos

Fast-n-Easy Burritos You will Need: 2 lbs of Ground Beef 2 16 oz cans of refried beans 1 10 oz can of Rotel drained (diced tomatoes and green chillies) 1 Cup of Chili Sauce ( I like that Heinz ...come in a bottle, usually by ketchup) Pkge of 10 in. flour tortillas warmed Small pkge of shredded cheddar cheese Sour cream (optional) Cook your ground beef Stir in the Refried Beans, Rotel, and chili sauce...heat through Put your meat mixture in the tortilla, top with cheese and sour cream if desired...fold and serve immediately

COBB SALAD DIP

COBB SALAD DIP What You Need 1 pkg. (8 oz.) Cream Cheese, softened 1/4 cup KRAFT Blue Cheese Dressing 1 cup finely chopped iceberg lettuce 1/2 cup chopped Oven Roasted Turkey Breast 2 hard-cooked eggs, finely chopped 2 small plum tomatoes, finely chopped 1 avocado, chopped 1/4 cup Crumbled Blue Cheese 4 slices cooked OSCAR MAYER Bacon, crumbled Mix cream cheese and dressing until blended; spread onto bottom of pie plate. Refrigerate 1 hour. Top with layers of all remaining ingredients.

Adult Party Punch

Adult Party Punch (non-alcoholic option listed at end) 4 cups pineapple juice chilled 1/2 cup white rum or coconut rum 1 bottle 750 mL Prosecco, chilled Frozen pineapple about 2 cups Pour pineapple juice, rum, and prosecco into a pitcher. Add frozen pineapple to keep it chilled. Serve the same day it’s made. Non-Alcoholic Version: skip the rum and prosecco. Use lemon-lime soda (regular or diet) or club soda instead.

CARAMEL FROSTED POTATO CAKE

CARAMEL FROSTED POTATO CAKE 3/4 cup butter, softened 2 cups sugar 4 eggs, separated 1 cup mashed potatoes (without added milk and butter) 2 ounces German sweet chocolate, melted 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1/2 cup whole milk 1 cup chopped walnuts FROSTING: 1/4 cup butter 1/2 cup packed brown sugar 1-1/4 cups confectioners' sugar 1/4 teaspoon vanilla extract 2 to 4 tablespoons whole milk In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, potatoes and chocolate. Combine the flour, baking soda, nutmeg and cloves; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For frosting, in a small saucepan, melt butter. Add brown sugar; cook and stir over low heat for 2 minutes. Remove from the heat; cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Pour over cake.

Lemon Surprise Cake

Lemon Surprise Cake 1 - 15.25 ounce boxed French Vanilla Cake Mix 1 - cup sifted all purpose flour 1 - cup sugar 1 - cup sour cream or Greek yogurt 1/2 - teaspoon lemon extract 4 - eggs, room temperature 1 - 1/2 - cups buttermilk or milk 1 - 22 ounce can Lucky Leaf Lemon Fruit Filling Simple Icing: 2 - cups powdered sugar 4 - ounces cream cheese, softened 2 - tablespoons butter, melted 2 - tablespoons half and half or milk spring colored sprinkles and pastel m&m's Preheat oven to 350 F degrees. Spray a large (12 cup) Bundt cake pan with nonstick spray and sprinkle in about one tablespoon flour. Shake the pan to coat and discard excess flour. In a large bowl combine, add the cake mix, sifted flour, sugar, sour cream or yogurt, lemon extract, eggs and butter milk (or milk). Using an electric mixer, mix the batter on low speed for 30 seconds and then on medium speed for 2 minutes or until well blended. Pour half of the batter into prepared Bundt pan. Spoon the pie filling over the batter and swirl through using a butter knife or spoon. Add the remaining batter on top of the pie filling and smooth evenly covering the fruit filling. Bake cake for 45 -50 minutes or until set (test cake with toothpick for doneness). Let cake cool for 10 in the cake pan before inverting onto a serving plate. Let cake cool completely before adding the icing. To make the icing, sift the powdered sugar in a medium-large mixing bowl. Add cream cheese and melted butter to sugar, stir until combined. Add half and half or milk and mix well. Add additional milk if needed, to reach desired consistency. Once cake has completely cooled, pour or drizzle icing over cake letting it run down the sides. Immediately add sprinkles. Note: all ovens do not bake the same, so baking time can vary anywhere from 45-55 minutes. Cake needs to be baked until set if it browns too quickly, cover with foil (sprayed with baking spray) and continue baking.

Mexican Pie

Mexican Pie 1 - lb ground beef, browned 1 - packet taco seasoning 1 - 15 - oz can corn, drained 1 - 8 oz can tomato sauce Shredded Mexican Style 4 Cheese Blend Flour Tortillas Preheat oven to 375 degrees. Cook and drain the ground beef, then add the seasoning as instructed on the package. Spray a 9 inch pie pan with non stick cooking spray then poor the beef on the bottom. Next, top the beef with the canned corn, and pour the tomato sauce over the corn, evenly spreading it out. Using the flour tortillas, cut them into long, narrow slices and place them lengthwise across the top of the dish, then repeat the same going in the opposite direction. The final result should look like a grid. Lastly, top the tortillas with shredded cheese and bake in the oven. Bake for 15-20 minutes or until the cheese is nicely melted.

Nacho Pie

Nacho Pie 1 lb Ground Beef, browned 1/2 Cup Chopped Onion 1 - 8 oz Can Tomato Sauce ¾ Cup Water 1 - Packet Taco Seasoning Mix 1 - Tube Pillsbury Crescent Roll Dough 1 1/2 Cup Crushed Corn Doritos or Any Brand Corn Tortilla Chips 1/2 cup Sour Cream 1 - Cup Kraft Mexican Cheese Blend additional sour cream for garnish, diced tomatoes and sliced black olives. Preheat oven to 350 in large skillet brown beef and onion over medium heat till done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Separate Crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed Doritos over crust. Top with meat mixture. Using a spatula spread sour cream over meat. Sprinkle the Cheese and then remaining 1/2 cup crushed Doritos. Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust.

Cowboy Barbecue Baked Beans

Cowboy Barbecue Baked Beans 1 - pound lean ground beef 1/2 - pound regular or maple bacon, chopped 1 - small - medium onion, diced 1/2 - green bell pepper, diced 2 - cloves garlic, minced 1 - teaspoon Fiesta Pinto Bean Seasoning 1 - cup your favorite barbecue sauce 1/2 - teaspoon liquid smoke 1/2 - cup water 1 - 28 ounce can Bush's Brown Sugar Hickory Baked Beans 1 - 16 ounce can Bush's Butter or Cannellini beans, rinsed and drained 1 - 16 ounce can Bush's Kidney Beans, rinsed and drained In a large dutch oven over medium-high heat. Add ground beef, bacon, onion, bell and garlic. Stir, cooking until ground beef is not longer pink, breaking up the ground beef into smaller chunks as it cooks. Drain any grease. Add the pinto bean seasoning, barbecue sauce, liquid smoke and water. Stir until blended. Add the Bush's Brown Sugar Hickory baked beans, butter beans and kidney beans and lightly stir. Bring the mixture to a boil, reduce heat to a low simmer, cover and cook on medium-low for 30 minutes. Ladle into bowls and serve.

Lemon Pepper Grilling Chops

Lemon Pepper Grilling Chops 5 - 6 thick boneless pork chops (about 1 inch thick) or bone in pork chops 1/2 - cup extra virgin olive oil 2 - garlic cloves, minced 1/2 - teaspoon salt pepper, to taste 1 - teaspoon lemon pepper 1 - teaspoon Montreal steak seasoning (optional, but good) 1/2 - cup Worcestershire sauce Rinse the pork chops under running water and pat dry, set aside. In a large bowl or large zip lock bag combine the olive oil, garlic, salt, lemon pepper and Worcestershire sauce to create the marinade. Pour the marinade over the chops making sure to coat the pork chops well. Cover and refrigerate for at least one hour or up to 3 hours is best. Make sure to turn the pork chops over half way to marinade both sides. Remove the chops from the marinade and set the marinade aside. Grill the pork chops over medium coals for 25 - 30 minutes, or until no pink remains, turning several times. Baste the pork chops with additional marinade the last 10 - 15 minutes of cooking. Oven Cooking Method: These pork chops are also delicious cooked in the oven. Preheat oven to 350 degrees and cook for 45 minutes or until the pork is no longer pink. Turn the pork chops once and baste throughout the cooking time. (A cooking bag keeps these pork chops so tender)

Pork Chops & Rice

Pork Chops & Rice 3 - tablespoons butter 1 - cup uncooked long-grain white rice (I use uncle bens par boil rice) salt and pepper, to taste 6 - pork chops, bone in or boneless sirloin chops 1 - 14-ounce can low sodium beef broth 1/4 - cup water 1/2 - small onion sliced and separated into rings 1 - bell pepper, seeded and sliced into rings Preheat the oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 13 x 9 inch baking pan. Season the pork chops with pepper and add to the same skillet heat to medium high. Brown pork chops on each side (do not cook them all the way through). You just want them browned and seared on each side. Searing the pork chops first adds a nice rich flavor to the pork. Arrange the pork chops on top of the rice. Pour the broth and water over the chops. Spread the onion rings and green peppers over the chops and cover the dish with aluminum foil and bake for 45 - 50 minutes, or until pork chops are tender. If after 50 minutes the rice is not cooked, remove the pork chops to a plate and keep warm. Cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven (dependent on climate). I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes.

Easy Pork Lo mein

Easy Pork Lo mein 2 - packages (3 oz each) Oriental-flavor ramen noodle soup 2 - tsp oil 1 - tsp sesame oil 1 small onion, sliced 2- cloves garlic, minced 1 bag (1 lb) frozen stir-fry vegetables, thawed 1 - 8 oz can sliced water chestnuts, drained 12 oz pork cutlets or boneless thin-cut pork chops, cut in strips 1 - tablespoon cornstarch 3 - tablespoons hoison sauce Garnish: sliced scallions Bring 6 cups water to a boil on stove top or in microwave. Add ramen noodles (reserve flavoring packets). Let stand 5 minutes or until tender; drain. Meanwhile, heat 1 tsp of the oil in a large nonstick skillet add sesame oil as well. Add onion and cook, stirring often, 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant. Add vegetables; stir-fry 3 minutes or until crisp-tender. Remove to a bowl. Heat remaining oil in same skillet. Add pork (in 2 batches if necessary). Stir-fry 2 minutes or until browned and cooked through. Remove to bowl with vegetables. Stir 1 cup water, the seasoning packets and the cornstarch in skillet until blended; bring to a simmer, stirring. Cook 1 minute or until slightly thickened. Add noodles; toss to coat. I added the noodles slowly because you may not wan t to use all of the noodles. Add vegetables and pork; toss to mix and coat. Cook over low heat, tossing, until warmed through

Cheesy Hashbrown Casserole W/Ham

Cheesy Hashbrown Casserole W/Ham 1 - (26 oz) bag frozen, shredded hash brown potatoes (thawed) 1 - 8 oz container sour cream 1 - 10.5 oz can cream of chicken soup 1/4 - cup butter, melted 1/4 - cup onion, chopped fine salt and pepper, to taste 1 - 16 oz package cubed ham (I used Farmland or use leftover ham) 1 1/2 cups shredded cheddar cheese Preheat oven to 350 degrees. In a large bowl combine the thawed has browns with butter, cream of chicken soup, sour cream, onion, salt, pepper and ham. Stir all the ingredients together and add to a greased 13 x 9 inch baking dish. This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 40 - 45 min or until casserole is bubbly and golden brown on top. Let cool and enjoy Crock Pot Instructions: Coat the inside of a slow cooker with cooking spray or butter. Spoon the hash brown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

Low Country Smothered Pork Chops

Low Country Smothered Pork Chops 4 - center-cut pork chops (1 inch thick) salt and pepper ground cayenne pepper, to taste (optional) 2 - tablespoons butter 1/4 - cup all-purpose flour 2 - medium green bell peppers, seeded, cored and cut into strips 2 - small onions or 1 large, trimmed, cut lengthwise 2 - cloves garlic, minced 2 - cups low sodium chicken broth or stock 2 - 3 dashes Worcestershire sauce Trim the excess fat from the chops and season well with salt, pepper, and cayenne if using. Melt the butter in a large skillet over medium heat. Lightly roll the chops in flour, shake off any excess, and place them into the pan. Brown well, about 3 minutes per side, and remove to a plate and set aside. In the same skillet add the green peppers and onions and saute until softened (about 3 minutes). Stir in the minced garlic and cook until fragrant (about one minute). Push the vegetables to the side of the skillet. Add pork chops to pan and place vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce. Tightly cover the skillet with foil and allow to simmer for 45 minutes or until chops are tender.

Slow Cooker Beef Stew

Slow Cooker Beef Stew 2 - pounds stew meat or chuck roast (cut in 1/2 to 1-inch cubes) 2 - tablespoons oil (olive, canola or vegetable) 5 - 6 carrots, peeled and cut into chunks 3 - 4 medium potatoes, cut into 1 inch cubes 1/2 - cup onions, cut into small pieces 1 - cup frozen mixed vegetables 1 -10 1/2 oz can beef broth 1 - 14 oz can diced tomatoes (do not drain) 1/2 - cup tomato sauce 1 - cup water 1 - bay leaf pinch of ground thyme or a sprig of fresh rosemary 1/4 cup country bobs all purpose sauce 2 - teaspoons House Seasoning 2 - tablespoons cornstarch 2 - tablespoons water Heat the oil in a large skillet over med-high heat. You want to get the skillet nice and hot. Add the stew meat and brown on all sides. When the meat is browned add to a 6 quart crock pot. Add beef broth, diced tomatoes, tomato sauce, water, country bobs sauce, bay leaf and onions. Stir to combine. Turn the slow cooker to high and cook for one hour then add the potatoes, carrots, frozen mixed vegetables and seasoning. Turn the slow cooker to low and cook for for an additional 5-6 hours. On the last hour of cooking add 2 tablespoons cornstarch to a small bowl and add 2 tablespoons of water, mix to form a thin paste. Add the cornstarch mixture to the slow cooker and gently mix. Continue cooking the last hour. Remove bay leaf and fresh rosemary before serving. We serve our stew over white or brown rice. servings: 6-8

Pork Chops Ol'e

Pork Chops Ol'e 6 - pork chops, 1/2 inch thick 1 - tablespoon olive oil Fiesta pinto bean or Tony Chacheres Creole seasoning pepper to taste 1 - cup long grain rice, uncooked 2 - cups low sodium chicken or vegetable broth 1/2 cup (4 oz) tomato sauce 2 - tablespoons taco seasoning (1/2 packet) 1 - green bell pepper or Anaheim pepper, sliced 1/2 of a small-med onion, sliced Pre heat oven to 350 degrees. Using a large skillet brown pork chops in oil; sprinkled with Fiesta or Tony Chacheres seasoning and pepper. Remove from skillet and set aside. Spray a 13 x 9 inch baking pan with non stick spray. Add the rice, chicken or vegetable broth, tomato sauce, and taco seasoning; mix well. Arrange pork chops over rice; top with green pepper and onion slices. Cover with aluminum foil and bake in a 350 degree oven for 1 - 1 1/2 hours or until pork chops are fully cooked, and the liquid is absorbed and rice is done.

Pork Caldo

Pork Caldo {Caldo De Puerco} 1 1/2 - tablespoon olive oil, separated 2 - lbs pork Carnitas meat, cut into pieces salt and pepper, to taste Fiesta pinto bean seasoning, to taste 4 - cups water 1 - cube caldo de tomate (tomato boullion) 2 - cloves garlic, minced 2 - bay leaves 1 -ear fresh corn, husked and cut into thirds 1/4 - of large onion, sliced 2 - tomatoes, diced 1/4 - cup cilantro leaves + more for garnish 32 - ounces beef, chicken or vegetable broth 1 - whole jalapeno 1 - 2 carrots, peeled and sliced into chunks 1/4 - head of cabbage, cored and cut into wedges 2 - 4 small red potatoes, quartered 1 - 2 zucchini squash, cut into chunks 1 - chayote squash, cut into pieces 1 - lime, cut into wedges Heat olive oil in a large stock pot or dutch oven, over medium-high heat. Add the carnitas meat and season with salt and pepper and Fiesta seasoning. Cook and stir until brown on all sides. Add the water, garlic, bay leaves and tomato boullion. Bring the mixture to a boil, reduce heat to low and simmer meat for 1-hour with the lid ajar. Skim off any foam. Add the corn and cook for 15 minutes. In a small skillet over medium heat, add the remaining 1/2 tablespoon oil. Add the sliced onion, tomatoes and 1/4 up cilantro leaves. Saute the mixture for 2 -3 minutes. Add the onion- tomato mixture into the soup. Season with additional salt and pepper, add broth and whole jalapeno. Add the carrots and cook for 15 minutes with the lid ajar. Add the cabbage and potatoes and cook 15 minutes (lid ajar). Lastly add the zucchini and chayote squash and cook an additional 10-15 minutes. Test all the veggies, taste the broth and season with additional salt and pepper if needed. Remove bay leaves before serving. Ladle soup into bowls, serve with with lime wedges, additional cilantro and warm tortillas. Servings 4-6

Oven Baked Barbecue Pork Chops

Oven Baked Barbecue Pork Chops 2 - tablespoons olive or canola oil 4 - 6 bone in pork chops about 3/4 inch thick 2 - 3 tablespoon barbecue rub (I use Grill Mates Sweet & Smoky Dry Rub) 1/4 - cup brown sugar 1 - small onion, cut into rings 1 1/2 cups barbecue sauce, use your favorite brand or homemade 1/4 - cup apple cider or apple juice Preheat oven to 375 F degrees. Heat the olive oil in a large dutch oven over med-high heat. In a small bowl, mix the brown sugar and the dry rub together. Sprinkle the mixture on both sides of the pork chops, rubbing the dry rub into the meat on each side. Add the pork chops to the dutch oven and sear on both sides. Add the onion rings over the pork chops. Cover the dutch oven and bake the pork chops for 30 minutes. In a separate bowl mix the barbecue sauce and apple cider together. Using a basting brush, coat the pork chops on both sides and pour the remaining sauce over the chops. Bake the pork chops uncovered for an additional 15 minutes. Remove from oven and serve with additional sauce if needed. servings 4-6

Baked Bean Stuffed Peppers

Baked Bean Stuffed Peppers 5 - large green bell peppers 1 - 8 ounce can bush's baked beans (any variety) 1 - 11 ounce can Mexican Style Corn (Mexicorn), drained 1/4 - cup onion, finely chopped 1 - clove garlic, minced 1/4 - teaspoon of cumin 2 - fresh jalapenos, chopped 1/4 - cup cilantro, chopped salt and pepper, to taste 6 - ounces pepper jack cheese, shredded Cut peppers lengthwise in half and remove the seeds leaving stem on. Place halves cut side up into a 13 x 8 inch baking pan or similar. In a medium size bowl, add the baked beans, mexicorn, onion, garlic, cumin, jalapenos, cilantro, salt and pepper. Lightly mix to combine. Spoon about 1/4 cup filling into each pepper half. Pour one cup water into the pan surrounding the peppers. Cover the pan tightly with foil and bake at 350 degrees for 45 - 50 minutes or until the peppers are soft. Remove pan from oven. Sprinkle shredded cheese on top of each pepper and return the baking pan to the oven for 5 minutes or until the cheese is melted. Servings: 5 Grilled Version: Cut each bell pepper in half, remove seeds and membranes. Mix the filling ingredients together, and spoon 1/4 cup filling into each bell pepper. Place the stuffed peppers cut side up in a large cast iron skillet, place the pan on the grill at indirect heat and cook at 275-300 degrees for 40-45 minutes or until peppers are soft and cooked. Top with shredded cheese and return peppers on the grill until the cheese melts.

Pulled Beef or (Pork) & Bean Chili

Pulled Beef or (Pork) & Bean Chili 2 - tablespoon olive oil 1 - medium onion, chopped 3 - cloves garlic, chopped 2 - green peppers, chopped 2 - 3 teaspoons chili powder 1 - teaspoon ground cumin 1 - (14.5 ounce) can diced tomatoes, undrained 2 - pounds pulled beef or pork (regular or BBQ) 3 - cups chicken stock 1 - teaspoon hot sauce 1 (16 ounce) can Chili Beans, drained 1 (16 ounce) can Kidney Beans, drained Garnish 1 - cup Sour Cream 3 - tablespoons Fresh Cilantro, chopped 1 - cup shredded cheddar cheese Heat oil in a 4-quart saucepan over medium heat. Add onion, garlic, green pepper and dried seasonings. Cook 5 minutes; stir often. Stir in tomatoes and pulled pork. Add chicken stock, hot sauce and beans. Bring to simmer. Cook 20-25 minutes. Serve topped with sour cream, cilantro and cheese. Crock Pot Version: Heat oil in a 4-quart saucepan over medium heat. Add onion, garlic, green pepper and dried seasonings. Cook 5 minutes; stir often. Stir in tomatoes and pulled pork. Add chicken stock, hot sauce and beans. Add the mixture to a 6 quart crock pot and cook on low for 3 hours. Cook's Note: If the chili is not thick enough for your taste add 2 tablespoons flour to a small bowl and add enough water to form a paste. Add the flour mixture to the chili in the last hour. Mix to blend.

Three Bean Salad

Three Bean Salad 1 - Can (14.5 oz) cut green beans, drained 1 - Can (14.5 oz) cut yellow wax or garbanzo beans, drained 1 - Can (15.5) bush’s light red kidney beans or cannellini beans, drained & rinsed 1 - green and 1 red bell pepper, cut into small pieces (remove membranes) 1 - small red/purple onion, chopped 3 - 4 stalks celery chopped Toss all of the above ingredients together and then add the dressing. Dressing: ¾ - cup sugar 2/3 - cup vinegar ¾ - cup water 1/4 - cup oil (vegetable or canola) Bring mixture to a boil, remove from heat and let cool. When cooled down pour the mixture dressing over the veggies and toss to coat. Refrigerate at least 4 hours before serving.

Southern Black-Eyed Peas

Southern Black-Eyed Peas {Stove top version} 1 - (16 oz) package dry black-eyed peas enough water to cover peas for soaking 2-3 tablespoons salt (for soaking peas) 2 - cups low sodium chicken broth 2 - cups water (for cooking beans) 1 - tablespoon vegetable oil 1 - ham hock or ham bone 2 - cups cubed cooked ham pepper to taste 1 - pinch garlic powder 1/2 - 1 small onion, diced 1 - (14.5 ounce) can whole or stewed tomatoes (pureed) garnish with chopped onions, hot sauce, pepper vinegar or chow chow Sort through the black eyed peas and remove any bad peas or pebbles. Cover the peas with water (about 2 inches above the peas) you want to make sure there is enough water so the peas to not dry up. Add 2 - 3 tablespoons of salt per 2 quarts of water (this helps reduce and eliminate the gas). Stir the water before adding the peas. Soak the peas for at least 8 hours or overnight. In the morning drain and discard the water and rinse the peas very well. Place peas in large dutch oven or soup pot. Add the broth, 2 cups water, ham hock or ham bone, ham, onions, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot and then add the oil. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender. Remove the ham hock or ham bone and any meat of the bone and add to the peas. Ladle into bowls and serve. Slow Cooker Version: You can also prepare the peas in your slow cooker. In a large dutch oven or soup pot, add 2 - 3 tablespoons of salt per 2 quarts of water (this helps reduce and eliminate the gas). Stir the water before adding the peas. Make sure you add enough water to cover the peas. Soak the peas for at least 8 hours or overnight. In the morning drain and discard the water and rinse the peas very well. Add the peas to a 6-8 quart slow cooker. Add the water, broth, onions, garlic powder, pepper, tomatoes, oil, ham hock or ham bone and ham. Stir well to mix. Cover and cook on high for 5 hours then turn the slow cooker to low and cook for an additional 1 1/2 - 2 hours or until the peas are tender. Remove ham hock or ham bone and pull any meat from the bone bone and add to the peas. Ladle into bowls and serve.

Beanie Weenie or Beans and Franks

Beanie Weenie or Beans and Franks 1 - 16 oz package Hebrew national Hot dogs or a good quality hot dogs of your choosing, sliced 1 - tablespoon butter 2 - 3 - 15 oz cans pork and beans 1/4 - cup brown sugar 1/4 - cup barbecue sauce 1 - tsp mustard Cut up all the hot dogs into slices. In a large skillet add melt 1 tablespoon butter. Add the sliced hot dogs and saute' until very lightly brown. Set aside when done. In a large bowl add the pork n beans, bbq sauce, brown sugar, and mustard; mix well. Add hot dogs and mix to combine. Pour the mixture into a 8x8 inch baking dish and bake at 350 degrees for 20 minutes or until bubbly. Serve with corn muffins or cornbread

Chocolate Chip Cookie Ice Box Cake

Chocolate Chip Cookie Ice Box Cake 2 - 13 ounce packages store bought chocolate chip cookies, like Chips Ahoy or homemade 4 - cups heavy cream, prepared 1/2 - cup powdered sugar 1 - teaspoon vanilla extract additional crushed chocolate chip cookies for garnish 1/2 - cup milk chocolate chips Add the heavy cream, powdered sugar and vanilla extract to a large bowl or stand mixer, beat on high speed until stiff peaks form; set aside. Line the bottom of a 9 x 3 inch round spring form pan with a layer of cookies (breaking a few cookies to make the fit). Spread 1/3 of the whipped cream evenly over the cookies repeating with two more layers and ending with whipped cream. Crush additional cookies and sprinkle on top of cake and add chocolate chips. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight (is best). servings: 10 -12 Note: I don't recommend substituting cool whip for fresh whipped cream. Whipped topping (cool whip) contains oil and doesn't soak into the cookies making them soft enough. I also think it might be too sweet using cool whip.

Orange Marmalade Cake

Orange Marmalade Cake Batter: 3 cups cake flour ½ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk, room temperature 1½ teaspoons pure vanilla extract 1 cup unsalted butter, room temperature 1 tablespoon grated orange zest 2 cups granulated sugar 3 large eggs, room temperature Orange Syrup: 1 cup freshly squeezed orange juice ¼ cup granulated sugar Filling: 1 cup orange marmalade Whipped Cream Topping: 2 cups whipping (heavy) cream 3 tablespoons sugar 1 teaspoon pure vanilla extract Preheat oven to 325 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour. Batter: In a medium mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Cool in the pans on a wire cooling rack for 20 minutes. Loosen and remove the cake from the pans (to prevent the cake from sticking to the pans after the orange syrup has been added,) and then place the cake back in the pans. Orange Syrup: In a small bowl, stir the orange juice and sugar together until the sugar is dissolved. With a fork, poke holes at ½ inch intervals over the top of the cake layers. Spoon the orange syrup over each layer, allowing the syrup to soak in the cake. Let cake finish cooling completely, then remove the cake from the pans. Filling and Whipped Cream Topping: In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Place one of the layers on a cake plate, carefully remove the parchment paper, and then spread ⅔ cup marmalade over the top. Place the second layer on top of the first layer, carefully remove the parchment paper. Spoon the remaining marmalade in the center, spread to within 2 inches of the edge. Using an offset spatula spread the Whipped Cream Topping around the sides of the cake, and over the top edge of the cake, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake Batter: 3 cups all-purpose flour 2½ cups granulated sugar 4½ teaspoons baking soda ½ teaspoon salt 1 cup unsweetened cocoa powder 1⅓ cups vegetable or canola oil 1½ cups buttermilk 3 large eggs 1½ cups freshly brewed, extra-strong hot coffee 1 teaspoon pure vanilla extract Ganache: 12 ounces semisweet chocolate, chopped into small pieces 1½ cups whipping (heavy) cream Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour. Batter: In a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder; sift or whisk together to mix. Using an electric mixer on low speed, add oil, buttermilk and eggs; mix well. Add hot coffee in a thin stream, pouring down the side of the bowl. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla and mix until batter is smooth. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling. Ganache: In top of a double boiler, combine chocolate and cream. Place pan over simmering water (the upper pan should not touch the water.) Heat and stir the chocolate and cream together until the chocolate is melted and mixture is smooth. Remove from heat; cool to room temperature and ganache becomes thick enough to easily spread. Tip: Place bowl in a larger bowl of ice water to speed cooling and thickening, stirring Ganache as it cools. Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water. Using an offset spatula, spread ganache between layers and over top and sides of cake.

Caribbean Coconut Cake

Caribbean Coconut Cake Batter: 1 cup all-purpose flour ½ cup cornstarch 1 teaspoon baking powder 4 large eggs, separated 3 tablespoons warm water ½ cup plus 1 tablespoon granulated sugar 1½ teaspoons grated lemon zest Syrup: 3 tablespoons coconut milk ¼ cup granulated sugar 1 tablespoon rum Filling and Topping: 3 large eggs, separated 1 cup plus 1 tablespoon coconut milk, divided ¼ cup cornstarch 1 cup granulated sugar, divided 1 teaspoon pure vanilla extract 2⅓ cup shredded or flaked sweetened coconut, divided 12 candied cherries Preheat oven to 375 degrees F. Prepare a 9 inch round springform pan; Grease only the inside bottom of the pan with shortening. Batter: In a small mixing bowl, add flour, cornstarch, and baking powder; sift or whisk together to mix. Set aside. In a large bowl of an electric mixer, combine egg yolks, water, sugar and lemon zest; beat with an electric mixer until mixture is pale and creamy, about 5 to 10 minutes. In a medium mixing bowl and using clean beaters, beat egg whites until stiff. Using a balloon type whisk or large rubber spatula, fold the egg whites into the egg yolk mixture, and then fold in the flour mixture. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling. Syrup: In a small heavy-bottomed pan over medium heat, combine coconut milk and sugar; stir constantly until boiling and sugar is completely dissolved. Remove from heat and stir in rum. Set aside to cool. Filling and Topping: In a medium bowl, beat the egg yolks, 4 tablespoons coconut milk, and cornstarch together with a wire whisk 1 to 2 minutes until a light color. Set aside. In a medium heavy saucepan over low heat, combine remaining coconut milk and 6 tablespoons sugar; heat and stir constantly until almost boiling. Remove from heat. Temper the eggs: very slowly, in a thin stream, pour about ⅓ of the hot milk mixture into the beaten eggs while quickly whisking the two together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture. Return the egg mixture back to the rest of the hot milk, return to medium heat and heat until it gently boils, stirring constantly so the mixture does not burn. Remove from heat; stir in vanilla. Set aside to partially cool. In a medium bowl and using clean beaters, beat egg whites with an electric mixer until stiff peaks form. Fold remaining sugar into the egg whites. Fold egg whites into the partially cooled egg mixture, and then fold in 1⅓ cups coconut. Set aside to cool to room temperature. Assembly: Using a long kitchen knife, split cooled cake horizontally into 3 layers. Tip: place toothpicks around the cake to mark where to cut.CaribbeanCoconut-Cake-cutting cake layersCaribbean Coconut Cake Splitting Cake Layers Spread about ¼ of the filling over the bottom layer. Place the second layer on top, sprinkle with half of the syrup; let soak in and then spread with ¼ of the filling. Place the 3rd layer on top, sprinkle with the remaining syrup and let soak in. Spread top and sides of cake with remaining filling. Sprinkle the top and sides of the cake with 1 cup coconut. Decorate top of cake with candied cherries. Cover and Refrigerate until ready to serve. Refrigerate Leftovers.

Mexican Stuffed Shells

Mexican Stuffed Shells 1 pound ground beef 1/2 cup diced yellow onion(diced) 2 TBS taco seasoning 4 oz cream cheese 8 oz jumbo pasta shells 10 oz enchilada sauce 1 cup salsa1 1/4 cup cheddar cheese 1/2 cup mozzarella cheese Bring a large pot of water to boil Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they're done cooking. Preheat your oven to 350 degrees. Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly. Drain excess grease from the pan. Add in the taco seasoning and stir to mix. Mix in the cream cheese and cook until the cheese is melted throughout. Set aside. Combine your enchilada sauce and salsa in a small bowl. Pour about half of your enchilada sauce salsa mixture into the bottom a 9x13 pan and spread around to cover. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into the pan with the sauce. Repeat util all the shells or meat mixture is gone. Pour the remaining enchilada sauce salsa mixture over the top of the shells. Wrap pan in aluminum foil. Bake for 30 minutes. Remove foil and top with cheeses. Return pan to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Cheesecake Swirl Brownies

Cheesecake Swirl Brownies 1/2 cup unsalted butter, melted 1 cup Swerve (or sugar) 1 tsp. Pure vanilla 1/4 cup cocoa powder 2 eggs 3/4 cup all-purpose flour Brownie: Add melted butter to a large bowl and add the Swerve, vanilla, and cocoa powder. Whisk in the eggs. Fold in the flour until combined. Spread in the pan and reserve 1/4 cup of the batter for the swirl. Cream Cheese Layer: 8 ounces Light cream cheese, softened 1/4 cup Swerve 1 egg 1/2 tsp. Pure vanilla Cream cheese layer: Beat together the cream cheese, Swerve, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Drop the remaining brownie batter over the cream cheese layer by teaspoons. Line an 8 x 8 inch pan with non-stick foil and preheat your oven to 350 degrees. Using a toothpick or the edge of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely. Chill and then cut.

Summer Berry Crisp

Summer Berry Crisp 2 cups blueberries... 2 cups blackberries 2 cups raspberries 1/4 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon cinnamon Crisp topping 1 cup rolled oats 1/2 cup all-purpose flour 1/2 cup brown sugar 1/2 cup sugar 1 pinch salt 1/2 cup cold unsalted butter, cut into small pieces whipped cream or vanilla ice cream, for serving Preheat the oven 350°F; butter a 9-inch Pyrex pie plate. Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate. Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in desert bowls with whipped cream or ice cream.

Pudding Cookies

Pudding Cookies Mix it up with different flavor puddings to create your own deliciousness 3/4 cup buttermilk baking mix 1/4 cup vegetable oil 1 egg 1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup chopped walnuts (optional) Combine the baking mix, vegetable oil, egg and pudding mix in a bowl. Mix well. Stir in the nuts or chocolate chips (optional). Place teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes or until toothpick comes clean.

No Bake Chocolate Oat Bars

No Bake Chocolate Oat Bars 1 cup butter 1/2 cup packed brown sugar 1 teaspoon vanilla extract 3 cups quick cooking oats 1 cup semisweet chocolate chips 1/2 cup peanut butter Grease a 9×9 inch square pan. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

ROASTED GARLIC MUSHROOMS

ROASTED GARLIC MUSHROOMS 16 even-sized open cup mushrooms, stalks cut level 3 tbsp olive or coconut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Diabetic "You'll Think You're In Heaven" Chocolate Cake

Diabetic "You'll Think You're In Heaven" Chocolate Cake 1 3/4 cups all-purpose flour 1/2 cup Splenda granular or other sugar substitute 1/2 cup Splenda brown sugar blend 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/4 cups low-fat buttermilk 1/4 cup vegetable oil 1/2 cup Egg Beaters egg substitute 2 teaspoons vanilla extract 1 cup hot strong black coffee Directions: Preheat oven to 350 degrees F. Grease a deep cake pan or bundt with non-stick cooking spray, set aside. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl. Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes). Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes. Sugar Free Icing recipe makes 1 frosting for 1 cake 1 (1.4 ounce) package sugar-free instant pudding mix 1 3/4 cups milk 1 (8 ounce) package cream cheese 1 (8 ounce) container lite frozen whipped topping, thawed Directions In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

Bacon Wrapped Roasted Corn

Bacon Wrapped Roasted Corn 5 corn on the cobs 2 Tablespoons butter, melted in microwave salt/pepper more butter for serving 10 slices bacon Preheat oven to 425 degrees. Line a rimmed cookie sheet with nonstick foil and lay the corn on it. Drizzle on the melted butter, rolling to coat. Add a generous amount of salt and pepper. Roast 25-30 minutes or until golden, turning occasionally. Wrap 2 slices of bacon around each cob. Return to the oven for 20 more minutes or until the bacon is crisp. Serve with a pat of butter, salt and pepper.

Baked Ravioli

Baked Ravioli 1 25 oz. (1 lb) frozen cheese ravioli 1 24 oz. jar marinara or spaghetti sauce 1 1 lb. ground beef 1 tsp. dried basil 1 T. minced garlic 1/2 tsp. dried parsley 8 oz. shredded mozzarella cheese 1/4 C. parmesan cheese Brown ground beef and drain, add in 1 C. of the pasta sauce, garlic and basil. Remove from heat and set aside. Bring a large pot of water to a boil and cook ravioli according to pkg. directions. Drain and return to pot and add in remaining pasta sauce. Stir to combine. Spray a casserole dish with cooking spray and layer 1/2 of the ravioli in the bottom. Top with all the beef mixture and spread around. Top with 1/2 of the mozzarella cheese and 1/2 of the parmesan cheese. Layer the remaining ravioli on top and top with remaining cheeses. Sprinkle with parsley. Bake at 350 degrees for 20 minutes, turn on the broiler and broil for 2 minutes or until top is browned somewhat.

Mexican Corn Bread

Mexican Corn Bread 1⁄2 cup butter, melted 3⁄4 cup white sugar 4 eggs 1 (15 ounce) can cream-style corn 4.5 ounce can of chopped green chili peppers, drained 1⁄2 cup shredded monterey jack cheese 1⁄2 cup shredded cheddar cheese 1 cup all-purpose flour 1 cup yellow cornmeal 1⁄4 teaspoon salt 4 teaspoons baking powder Preheat oven to 300 degrees F. Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Asparagus Stuffed Chicken Breast

Asparagus Stuffed 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 Sea salt and pepper 12 Asparagus stalks end trimmed (I used frozen) 1 oz Tomatoes chopped up 4 slices Mozzarella Cheese (I also like to use Swiss) 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 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. Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes.

EASY BROCCOLI SALAD

EASY BROCCOLI SALAD 2 12 ounce bags of raw broccoli 1/2 cup of red onion chopped 1 cup of mild cheddar cheese shredded 1/2 cup of cooked bacon chopped (can use bacon bites) 1 cup of creamy coleslaw dressing I use Kraft brand Here is the super easy part, in large bowl combine all ingredients, mix well and chill in fridge for 2 hours and your done! The best thing about this easy broccoli salad is you can add more dressing, more cheese, etc. This serves 4-6.

PARTY ROAST BEEF SANDWICHES

PARTY ROAST BEEF SANDWICHES 1 (12-ct) package King’s Hawaiian Rolls 3/4 lb thinly sliced deli roast beef 3 Tbsp creamy horseradish sauce, divided 8 slices white American cheese 6 Tbsp butter 2 Tbsp brown sugar 1 Tbsp Worcestershire sauce 1 Tbsp poppy seeds Preheat oven to 350. Split each dinner roll. Spread a small amount of creamy horseradish sauce on the bottom of each roll. Make a sandwich of the roast beef and cheese and the dinner rolls. Arrange the sandwiches in a 9×13 pan. In a small sauce pan combine butter, brown sugar, 1 Tbsp horseradish sauce, Worcestershire and poppy seeds. Bring to a boil and pour over sandwiches. Bake for 20-30 minutes, or until the tops are brown and crispy.

AMISH CINNAMON BREAD

AMISH CINNAMON BREAD No kneading, you just mix it up and bake it Batter: 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or homemade buttermilk--- 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda Cinnamon/sugar mixture: 2/3 cups sugar 2 teaspoons cinnamon Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of the cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Veggie Cream Cheese Stuffed Celery

Veggie Cream Cheese Stuffed Celery Yummy LOW CARB Snack! 8 stalks celery, cut into 3-inch pieces washed and dried well (very important) 2 (8 ounce) packages cream cheese, room temperature 1 -2 tablespoon milk... 1 (1 1/4 ounce) packet dry vegetable soup mix, I used Knorr's Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT). Cut into 3" pieces, and set aside. Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft. Add milk and cream together. Start with 1 T. and add more, if needed to make a creamy texture. Add Vegetable Soup dip mix, and mix well. Stuff celery with cream cheese mixture. Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hours. Serve.

Berry Cheesecake Pudding Salad

Berry Cheesecake Pudding Salad 2 small boxes of instant cheesecake pudding (white chocolate pudding also works) 1 (32 oz) container of low fat strawberry yogurt 1 (16 oz) container of light Cool-Whip 16 oz. frozen mixed berries, partially thawed 3 large fresh bananas, sliced 1 lb. fresh strawberries, sliced Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated. Berry Cheesecake Pudding Salad

Chicken Pockets

Chicken Pockets 3 ounces cream cheese, softened 3 tablespoons butter, melted 2 cups cooked chicken 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons milk 1 tablespoon chopped onion 1 tablespoon chopped pimiento (optional) 8 ounces crescent dinner rolls Directions Heat oven to 350. In medium bowl, blend cream cheese and 2 T.butter until smooth. Add next 6 ing. Mixing well Separate crescent rolls into 4 rectangles;firmly press perforations to seal. Spoon ½ cup meat mixture onto center of each rectangle. Pull four corners of dough to top center of chicken mixture,twist slightly and seal edges. Brush tops with 1T. butter (or use the butter crescents and leave this step off). Place on ungreased cookie sheet. Bake at 350 for 20-25 minutes or until golden brown.

Crockpot Beef Tips & Gravy

Crockpot Beef Tips & Gravy 1 1/2 lbs cubed beef (stew meat) 1 packet Dry Onion Soup Mix 1 can Cream of Mushroom Soup (although Cream of anything will work) 1 14 oz. can beef broth or stock 1 can Mushrooms, drained Salt & Pepper Add beef cubes to Crockpot, season with salt & pepper. In bowl combine soup mix, soup, broth, and mushrooms. Stir to combine. Dump mixed ingredients over top of beef, stir. Cook on low 6-8 hours. Serve over egg noodles or rice

Southern Pecan Pound Cake

Southern Pecan Pound Cake Small amount of vegetable shortening and flour for preparing pan Batter: 1 cup pecan halves 1 tablespoon all-purpose flour 2¼ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1 cup unsalted butter, room temperature 1 1/3 cups granulated sugar 5 large eggs 2 teaspoons pure vanilla extract ¼ cup sour cream Tip: Use standard measuring cups and spoons or scales for accurate measuring. Topping: ¼ cup pecan halves 1 tablespoon granulated sugar Directions: Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour. By hand, bread the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside. Tip: See Toasting Nuts and Seeds In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, Once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg. With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed. Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Topping: Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar. Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling. Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.

Amish Crazy Quilt Pie

Amish Crazy Quilt Pie 2 cups milk, may use lower fat 4 large eggs 1/2 cup all-purpose flour 1 cup sweetened flaked coconut 1 cup granulated sugar 1/2 cup butter, room temperature 1/2 teaspoon salt 1 teaspoon vanilla extract Place all ingredients into a blender, put blender on medium speed and count to ten - pour into a 9" deep dish pie pan. during the baking process, the flour drops to form the crust.and the remaining ingredients will form the filling --. Bake at 350* for 45 minutes.

Orange Dream Salad

Orange Dream Salad 1 (3 1/4 ounce) packages sugar free tapioca pudding 1 (3 1/2 ounce) packages sugar free instant vanilla pudding 1 (3 ounce) packages sugar free orange Jell-O 2 1/4 cups water 1 (8 ounce) containers fat free Cool Whip 2 (10 ounce) cans mandarin oranges, drained Combine pudding mixes, Jello and water, stirring well. Cook over medium heat while stirring constantly until mixture comes to a boil. Cool to room temperature. Stir in Cool Whip and oranges. I save a few oranges to top it with Chill well. NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant. It is not a mistake.

Seafood Salad

Seafood Salad 14 ounces crab meat 1/2 cup mayonnaise 1­/2 stalks celery (amount per preference), finely chopped 1/2 teaspoon Old Bay seasoning 1/2 teaspoon dill salt & pepper to taste Separate crab into individual pieces (only if compressed in package – if not, disregard) and chop into 1/2­ inch pieces; add to a medium bowl. Add remaining ingredients and gently stir until well combined. Serve immediately or cover and refrigerate to store. If you don’t have any Old Bay, use a combination of celery salt and paprika.

Pecan Stuffed Mushrooms

Pecan Stuffed Mushrooms Servings: 8 24 baby portabella mushrooms, with stems (1 1/2-inch to 2-inch wide) 2 tablespoons olive oil, plus additional for greasing dish (original recipe called for unsalted butter-use if you wish or use 1/2 butter, 1/2 olive oil) 1 -2 large garlic clove, minced 1 1/2 teaspoons finely chopped fresh oregano (or 1/2 tsp. dried) 1 cup pecans, finely chopped (4 oz.) 2 tablespoons breadcrumbs 1/2 teaspoon salt (or more to taste) 1/4 teaspoon black pepper 1/3 cup half-and-half 2/3 cup heavy cream parsley, chopped to garnish Put oven rack in middle position in oven and preheat to 400°F. Trim ends of mushroom stems and separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13"x9" shallow baking dish. Finely chop stems(or process in food processor), then cook with garlic and oregano in butter(or olive oil) in a 10" heavy skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup half and half and bring to a simmer, then remove from heat. Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among the caps. Drizzle mushrooms with the 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Sprinkle over parsley to garnish. Serve mushrooms drizzled with pan juices. To make ahead:. Stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

MEATLOAF Barbecue Style

MEATLOAF Barbecue Style 1 1⁄2 lbs ground beef 1⁄2 cup fresh breadcrumb 1 onion, finely chopped 1 egg, beaten 1 1⁄2 teaspoons salt 1 (8 ounce) can tomato sauce 1⁄4 teaspoon pepper 1⁄2 cup water 3 tablespoons brown sugar 2 tablespoons prepared mustard 2 teaspoons Worcestershire sauce Mix together beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put into loaf pan. Combine rest of tomato sauce, water, brown sugar, prepared mustard and Worcestershire sauce. Pour over loaf. Bake in 350°F oven for 1 hour and 15 minutes. Makes 4-6 servings.

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.

OVEN BAKED FAJITA

OVEN BAKED FAJITA 1 pound boneless, skinless chicken breasts, cut into strips 2 Tbsp vegetable oil 2 tsp chili powder 1 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 tsp seasoned salt 1 (15 oz) can diced tomatoes with green chilies (Rotel) 1 medium onion, sliced 1/2 red bell pepper, cut into strips 1/2 green bell pepper, cut into strips Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

King's Hawaiian Bread Copycat

King's Hawaiian Bread Copycat 6 cups all-purpose flour, plus... 1/2 cup flour 3 eggs 2 cups pineapple juice 3/4 cup sugar 1/2 teaspoon ginger 1 teaspoon vanilla 2 (1/4 ounce) envelope yeast 1/2 cup butter (one stick) or 1/2 cup margarine, melted ( one stick) Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour. Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts. Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour. Bake at 350 degrees for 25-30 minutes or golden brown.

Cucumber & Onion Salad

Cucumber & Onion Salad In a bowl combine. 4 whole cucumbers, peeled and sliced 1 whole onion, sliced Combine the remaining ingredients and pour over cucumbers and onions. Refrigerate for at least an hour prior to serving. 1 Cup sour cream 1/4 Cup white sugar 2 Tbsp distilled white vinegar 1 Tsp dried dill weed 1/2 Tsp salt 1/2 Tsp ground black pepper 1/8 Tsp paprika Dash of worcestershire sauce

Garlic Roll Cupcakes

Garlic Roll Cupcakes 1 can (12 count) refrigerated breadsticks 1/4 cup butter, softened 1 tsp garlic bread seasoning 1 Tbsp grated parmesan cheese shredded parmesan cheese Preheat oven to 400. Lightly spray a 12-cup muffin pan with cooking spray. Combine softened butter, garlic bread seasoning and 1 Tbsp grated parmesan. Unroll breadsticks and separate into individual bread sticks. Spread garlic butter over each bread stick. Roll up and place into muffin pan. Sprinkle each bread stick wtih some shredded or grated parmesan. Bake 12-15 minutes, until golden brown.

Avocado Tomato Salad

Avocado Tomato Salad 1/4 c. extra-virgin olive oil Juice of 1 lemon 1/4 tsp. cumin Kosher salt Freshly ground black pepper 3 avocados, cubed 1 pt. cherry tomatoes, halved 1 small cucumber, sliced into half moons 1/3 c. corn 1 jalepeño, minced (optional) 2 tbsp. chopped cilantro In a small bowl, whisk together oil, lime juice, and cumin. Season dressing with salt and pepper. In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeño, and cilantro. Gently toss with dressing and serve immediately.

Avocado, Mozzarella, and Tomato Grilled Cheese

Avocado, Mozzarella, and Tomato Grilled Cheese ½ avocado (sliced) 4 slices mozzarella cheese 4 cherry tomatoes (sliced in half) 2 slices multigrain bread a dab of butter Butter the outside layers of the bread. Place one slice, buttered side down in a frying pan-heated at medium heat. Layer the cheese, tomato and then the avocado. Place the other slice of bread on top-butter up. Flip after a few minutes. Cook each side until golden on the outside, gooey in the inside.

Southern Hamburger Steaks with Onion Mushroom Gravy

Southern 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 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

Caramel Apple Cream Cheese Crescent Ring

Caramel Apple Cream Cheese Crescent Ring 2 cans Crescent Rolls 8 oz softened Cream Cheese 21 oz Apple Pie Filling 1/4 cup Caramel Sauce 1/2 cup Sugar 1 tsp Vanilla 1 cup Powdered Sugar 1 tbsp Milk Preheat oven to 350. Beat creamy cheese with sugar and vanilla until fluffy. Unroll crescent dough and separate. On a pizza pan place triangles overlapping with long pointed ends outward. So that there is about a 6" circle left in the middle of the pan. Spread apples over the lapped dough area. Drizzle caramel sauce over apples. Spread dollops of cream cheese mixture over the apple filling. Fold pointed ends of crescents over the filling and pinch into lapped dough to seal. Bake for 18-20 minutes or until golden brown. Mix Powdered sugar and milk until smooth glaze forms. Drizzle glaze over ring.

Apple Pie Filling

Apple Pie Filling Ingredients 5 apples 1 c. sugar 1/4 c. corn starch 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 c. water 3/4 c. apple juice or apple cider 2 tablespoon lemon juice Directions Core, peel and slice apples. Place in boiling water for 1 minute. Set aside and keep hot. Boil remaining ingredients until desired thickness. Barely let it reach a full boil. Fill hot sterilized quart jars alternating apples and syrup until it is almost full. Run a knife down the side to remove air bubbles. Add more apples and syrup. "Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes". Apple Crisp 1 qt apple pie filling 1/2 tsp cinnamon 1/2 c. brown sugar 1/2 c. flour 1/2 c. oats 1/4 c. butter, melted Pour the pie filling into a pan. Mix remaining ingredients well and sprinkle over the top of filling. Bake at 375 for 20-30 minutes until golden. For Apple Pie Use 2 packaged pie crusts....line your pie pan with one.....add 1 quart apple pie filling and top with second pie crust. Be sure to use a fork to seal the crusts together and place several slits in the top...bake as directed on pie crust package.