2-Ingredient Pumpkin Muffins

2-Ingredient Pumpkin Muffins 1 box spice cake mix 1 (15-ounce) can pure pumpkin puree TIPS Mix in 1/2 cup raisins or chopped nuts if desired. Simply mix the pumpkin and the spice cake mix powder together and drop by heaping tablespoons into greased muffin cups. Bake at 350 18-22 minutes or until a knife comes out clean

Tropical Popcorn

Tropical Popcorn 1/4 cup butter 1/4 cup dark corn syrup 1/4 cup cream of coconut 1 cup brown sugar 1/2 cup corn, popped 1 cup toasted coconut 1/2 cup chopped dates 1/2 cup dried pineapple pieces 1/2 cup dried banana chips In a heavy saucepan put the butter, corn syrup, cream of coconut and brown sugar. Boil over moderate heat for 2 minutes. Pour over the popped corn, coconut, dates, dried pineapple and dried banana chips. Stir to mix. Bake at 300 degrees for 30 minutes.

Vanilla Sugar

Vanilla Sugar Combine the following in a bowl, mixing well 2 cups granulated sugar 1 teaspoon vanilla extract Spread on Cookie sheet, let dry for a couple hours, then, Seal in a jar.

All Purpose Salt Substitute Mix

All Purpose Salt Substitute Mix 2 tsps. garlic powder 1 tsp. basil 1 tsp. dillweed 1 tsp. oregano 1 tsp. powdered lemon rind Combine all ingredients and seal in ziploc or vacuum seal bag (or jar). Serve in a Salt Shaker.

All Purpose Spice Rub Mix

All Purpose Spice Rub Mix 1/2 C. chili powder 3 T. onion powder 2 T. cumin 3 T. paprika 1 1/2 T. garlic powder 1 T. brown sugar 1 t. cayenne pepper 1/2 t. dry mustard 1/2 t. lemon zest 1/4 C. hickory flavored salt Measure all into a ziploc bag, seal & shake to combine. Use on fish, meat before baking, braising or grilling

Dehydrating Tomatoes

Dehydrating Tomatoes To Dehydrate: Slice tomatoes into ¼” slices. Place on dehydrator and dry until crisp. Place dried tomato slices into blender, herb, or coffee grinder and blend until a fine powder. Use powder in a variety of dishes from soups to meatloaf. Reconstitute: To 1 cup of dried tomato powder, add the following…. Tomato Paste: 1¾ cup water and ½ tsp. sugar. Tomato Sauce: 3 cups water and ½ tsp. sugar. Tomato Juice: 3-5 cups water or to desired thickness. Salt, pepper, to taste. Tomato Soup: ¾ cup water, ½ cup dry milk. Season to taste.

Amaretto Coffee Creamer Mix

Amaretto Coffee Creamer Mix 3/4 C non-dairy coffee creamer 1 tsp. almond extract 1 tsp. ground cinnamon 3/4 C confectioner’s sugar Mix all together and use as you would regular powdered creamer.

TEXAS Hot Chocolate mix

TEXAS Hot Chocolate mix containing a touch of cinnamon, cloves and allspice. 1/2 c Sugar 1 tbs Non-Dairy powdered creamer 1/4 c Cocoa 1 tsp Ground cinnamon 3/4 tsp Ground cloves 1/8 tsp Ground allspice 1/4 tsp Salt Combine all ingredients in Jar Or vacuum seal bag. To use: Add 3-4 heaping tsp of mix to mug of hot milk.

Poor Woman’s Soup

Poor Woman’s Soup 1 Soup bone 8 qt Water 1 c Dry pea beans 2 c Tomatoes 1 c Chopped celery 1 c Diced potatoes 1/2 c Raw rice 1/3 lb Ground beef 1/3 c Chopped onion Salt and pepper 1/8 ts Basil Pick over beans and soak overnight. Simmer soup bone in water several hours. Add beans, simmer 45 minutes. Meanwhile, fry beef and onion. Add to soup along with remaining ingredients and simmer for one hour.

Mexican Hot Chocolate Mix

Mexican Hot Chocolate Mix 1/3 cup light brown sugar 3/4 tsp. ground cinnamon 1 1/2 tsp. powdered vanilla 1/4 cup cocoa 2 1/2 cups powdered milk Measure all ingredients into a ziploc bag and shake well. To use: add 1-2 T of cocoa mix to a mug of boiling water.

Peanut Butter Fudge Mix in a Mug

Peanut Butter Fudge Mix in a Mug 1/4 cup peanut butter chips 1/4 cup sugar Measure into small Ziploc baggie, seal & shake to combine 1/2 cup mini marshmallows : measured into a separate small baggie. Place baggies in a Mug lined with Tissue paper, attach pretty tag & tiny wooden spoon. Attach Tag: Combine Fudge Mix, 2 1/2 T. Margarine & cook in microwave 3 minutes. Remove & quickly stir in marshmallows, until well melted.

Peach Cobbler Mix in a Mug

Peach Cobbler Mix in a Mug 2 T. sugar 2 T. flour 1/4 tsp baking powder Measure all into small Ziploc baggie, seal & shake to combine. 1 (4 oz) container snack size peaches Place the peaches cup in a mug lined with tissue paper, add the cobbler mix on top. Attach Tag: Melt 1 T. margarine in mug & melt, when done, add mix & 2 T. Milk, whisk well. add peaches on batter and cook 2 more minutes.

Reese’s Peanut Butter Cup Fudge Mix in a Mug

Reese’s Peanut Butter Cup Fudge Mix in a Mug 1/8 cup milk chocolate chips 1/8 cup sugar 6 Reese’s Miniature Peanut Butter Cups, chopped into pieces Measure into small Ziploc baggie, seal & shake to combine 1/2 cup mini marshmallows : measured into a separate small baggie. Place in a Mug lined with Tissue paper, attach pretty tag & tiny wooden spoon. Attach Tag: Combine Fudge Mix, 1 1/2 T. Margarine & cook in microwave 3 minutes. Remove & quickly stir in marshmallows, until well melted. Cool 5-7 minutes and then place in fridge for 8-10 minutes to set.

MYO Go-Gurt

MYO Go-Gurt Quickie GoGurts 1/4 c. Yogurt any flavor 2 T. raisins, choc chips, granola, fruit chunks, etc Place in a baggie and freeze over-night. Great for lunches at school, they’ll thaw by lunchtime. Simply snip the corner and eat like a go-gurt. Homemade Gogurts Strawberry 1 cup of frozen strawberries 1 cup plain whole-milk yogurt 1 TB gelatin Blueberry 1 cup frozen blueberries 1 cup plain whole-milk yogurt TB gelatin Blackberry 1 cup frozen blackberries 1 cup plain whole-milk yogurt TB gelatin Raspberry 1 cup frozen raspberries 1 cup plain whole-milk yogurt TB gelatin Pear 1 small ripe Pear 1/2 small ripe avocado 1 cup plain whole-milk yogurt 1 TB gelatin 1/2 juice of half a small lemon, (do NOT Omit – it prevents the fruit from browning) Strawberry Banana 1/2 cup sliced strawberries 1/2 Banana 1 Tbs Lemon Juice, (do NOT Omit – it prevents the fruit from browning) 1 cup plain whole-milk yogurt TB gelatin In a blender or food processor combine fruit, yogurt, gelatin, and additional sweetener (if desired). Funnel the yogurt mixture into the yogurt bags.

Ramen Trail Mix

Ramen Trail Mix 1 pkg Ramen Noodles, broken into pieces (save seasoning packet for another recipe) 2 T. Oil 1 cup dried cranberries 1 cup sliced almonds 1 cup dried raisins 1. c. sunflower seeds Heat oil in a small frying pan, once hot add ramen and saute until brown and crispy. Cool Add remaining ingredients in a ziploc bags, seal the bag and shake to combine. Instant trail mix

Ramen Chex Mix

Ramen Chex Mix 2 packages of uncooked broken ramen noodles 2 cups Chex cereal 1 cup each pretzels and peanuts. 1 c. Butter 1 teaspoon season salt 1 tsp garlic powder 1 tablespoon Worcestershire sauce Melt cup butter and add in seasoning salt & Worcestershire sauce. Mix the broken ramen noodles, peanuts, chex cereal & pretzels together. Pour seasoned butter mixture over the Ramen, mix, spread evenly on a cookie sheet. Bake at 250F for 1 hour, stirring once every 15 minutes.

Buttercream Frosting Mix

Buttercream Frosting Mix Easy Bake Oven Mixes, Mix Recipes, Recipes Top your favorite easy bake oven cake with this delicious homemade buttercream frosting mix recipe. 2 cups icing sugar; sifted 3 tablespoons instant non-fat milk powder 6 tablespoons butter Combine confectioners sugar and powdered milk, mix well. Cut in butter with pastry blender. Spoon about 1/3 cup mixture into each 8 small containers or Ziploc bags. Seal tightly. Label with date and contents. Store in cool dry place. Use within 12 weeks. To Use: 1 package Butter Cream Frosting mix 3/4 teaspoon water In a small bowl, combine mix and water. Stir well with a spoon until smooth and creamy. Add a drop or two of vanilla if desired. Makes about 1/4 cup of frosting. Makes 8 Packages

Frosting

Frosting Easy Bake Oven Mixes, Mix Recipes, Recipes 4 teaspoons vegetable shortening 2/3 cup powdered sugar 1/4 teaspoon Vanilla 2 teaspoons milk In a small bowl, mix together shortening, powdered sugar, vanilla and milk until smooth and creamy. Spread 2 tsp of frosting on top of 1st layer. Add 2nd layer and continue frosting.

Oreo Butterscotch Pie

Oreo Butterscotch Pie 1/3 cup Oreo Cookies crumbs 1 teaspoon cocoa 1 tablespoon sweetened condensed milk 1/8 teaspoon milk 2 tablespoons butterscotch chips chopped nuts Grease Easy-Bake Oven pan. Combine all ingredients and blend thoroughly. Spread mixture into Easy-Bake Oven pan and bake about 10 minutes.

Butterscotch Pudding Cake

Butterscotch Pudding Cake 6 tablespoons flour 4 teaspoons Sugar 1/4 teaspoon baking powder dash Salt 1/4 teaspoon vanilla extract 6 teaspoons milk 2 teaspoons Shortening 3 tablespoons Butterscotch pudding mix frosting of choice Grease and flour Easy-Bake pan. Mix flour, sugar, baking powder and salt together. Add vanilla extract, milk and shortening. Stir until batter is smooth Add butterscotch pudding mix. Pour batter into greased and floured cake pan. Bake each cake in Easy-Bake Oven for 12 to 15 minutes or until side pull away from pan. Remove cake and cool. Makes 2 Layers

Cinnamon Crisps

Cinnamon Crisps 1/2 cup flour 1/4 teaspoon Salt 3 teaspoons Shortening 1 tablespoon ice water cinnamon & sugar jam; optional Combine flour, salt and shortening with a fork until the mixture resembles peas. Sprinkle with water and stir gently until dough forms a ball. Roll dough out on lightly floured surface until about 1/8″ thick. Sprinkle with cinnamon & sugar. Cut into desired shapes. Place on ungreased Easy-Bake Oven pan. Bake in Easy-Bake Oven until lightly browned. Spread jam on top.

Sloppy Joe Ramen

Sloppy Joe Ramen 3 packs Ramen noodles any flavor (don’t need flavor packs) 3 or 4 Tbsp. Sloppy Joe Seasoning Mix (depending on how strong you want it)( I don’t have dried bell peppers so I add frozen) 1 lb. Ground Beef 2 quarts Canned Diced Tomatoes with juice (we can our own)(48 oz if you don’t) 1/2 or 1 cup Water (more or less, depending on how much liquid is in tomatoes) 1 cup Frozen Chopped Bell Peppers (some times I add 2 cups, our family likes them) Brown beef and drain. In large pot with lid add water, tomatoes, and Sloppy Joe Seasoning. Mix well, and bring to a boil. Then add Ramen noodles (broken up some), beef and bell pepper. Next reduce heat to simmer and cover with lid. Cook for 20-30 min. watching closely so that it doesn’t stick or need more water added. This meal serves 6 people. If you want more meat in yours and can afford it use 2 lbs. ground beef instead

Ice Tea Syrup Concentrate

Ice Tea Syrup Concentrate 10 tea bags (regular size tea bags– lipton, salada, luizianne, bigelow etc) 3 C. water 3 C. sugar Bring the water to a boil, add the tea bags, reduce heat, COVER and simmer on low for 10 minutes. Add the sugar, bring it back to a boil and boil for 2 minutes. Cool and store in fridge. To Use: Mix 5 cups water & 1 c. Syrup. (or to taste) Serve with lemon slices. This ice tea syrup is great for making half and half lemonade/ice tea, or quick glasses of iced tea. It stores well for up to 2 weeks in the fridge.

Coconut Lime Ramen Dessert

Coconut Lime Ramen Dessert 1 package Ramen Noodle Soup 2 tablespoons white chocolate morsels 1 tablespoon coconut milk 3 tablespoons vanilla greek yogurt 1 teaspoon lime juice 1 tablespoon shredded sweetened coconut, toasted Zest from 1/2 a Lime Prepare noodles by boiling 2 cups of water. Add noodles, and cook 3 minutes, stirring occasionally. Remove from heat, drain water. Save flavoring packet for another recipe. Melt white chocolate morsels in coconut milk in microwave over low heat in 15-second intervals, stirring constantly. Once smooth and melted, coat drained noodles with chocolate sauce. Set aside to cool. Meanwhile, mix yogurt and lime juice. Once noodles are chilled, carefully plate the coated noodles and drizzle with yogurt lime sauce. Sprinkle toasted coconut and zest lime on top.

3-Ingredient Cookies And Cream Dream Bars

3-Ingredient Cookies And Cream Dream Bars 1 (16 oz) package Oreos, crushed 1 Package Mini Marshmallows ¼ cup butter Line an 8×8 baking dish with foil or parchment paper. Combine marshmallows and butter in a large, microwave safe bowl and microwave until butter is melted and marshmallows are soft and puffy. Fold the crushed Oreos into the mixture until well combined. Transfer the mixture into baking dish and let set, about 10 minutes. Remove from the dish with edges of foil or paper. Cut into squares, serve and enjoy! If you want to add pretty chocolate swirls on the top or chocolate drizzle you can melt 1/2 cup chocolate chips in a microwave-safe mug for 20 seconds, remove, stir, repeat until melted and then lightly drizzle the chocolate over the cut bars. Let the chocolate cool and set before stacking the bars. If you’d like to create a Layered Look for the bars: Melt 2 Tbs of Butter and combine with 1/3 of the crushed oreo cookies, press this layer in the bottom of the 8″x8″ pan. Melt 1/4 cup butter and 1 package of mini marshmallows in a large microwave-safe bowl, stirring every 30 seconds, until the mixture is smooth. Add the remaining crushed Oreos, mixing well, then transfer the mixture onto the crushed cookie base. Let it cool completely. If you want to add pretty chocolate swirls on the top or chocolate drizzle you can melt 1/2 cup chocolate chips in a microwave-safe mug for 20 seconds, remove, stir, repeat until melted and then lightly drizzle the chocolate over the cut bars. Let the chocolate cool and set before stacking the bars.

How to Make Cake Flour

How to Make Cake Flour All-Purpose Flour Cornstarch For every (1) cup of all-purpose flour (remove 2 Tablespoons of flour) and add 2 Tablespoons of cornstarch in its place to = 1 cup of cake flour. To ensure the ingredients are completely mixed, combine the flour and cornstarch and run them through a sifter into a container. If you don’t like to use a sifter, you can place the ingredients in a stand mixer with the whisk attachment for 1 minute. Cake flour should not be used to make bread, as it does not contain enough protein to form proper gluten. Also, keep in mind that flour should ALWAYS be measured by weight, never by “cup”. Bulk Batch Homemade Cake Flour You’ll Need: 7 cups all-purpose flour 1 cup cornstarch Sift the flour and cornstarch together to ensure they are completely mixed. Store tightly covered. Substituting Cake Flour for All-Purpose Flour If you have already purchased cake flour and need to substitute it for all-purpose flour in on of your recipes, you can use one cup plus two tablespoons of cake flour in place of every one cup of all-purpose flour.

Mexican Street Corn

Mexican Street Corn 6 ears yellow corn, shucked and washed 1/2 cup full-fat mayonnaise 1 small bunch fresh cilantro, finely chopped (set aside some for garnish) 1 clove garlic, minced finely 1/4 tsp. ground cayenne pepper 3/4 tsp. Ancho chili powder 1 cup Cotija cheese, crumbled 1/2 tsp. sea salt 1/2 tsp. ground black pepper lime wedges for garnish Heat grill to medium-high heat (or stove top grill/oven) Set a wire cooling rack on top of a large baking sheet and set aside. In a small bowl, combine mayonnaise, cilantro, minced garlic, and cayenne pepper and whisk thoroughly before setting aside. Add crumbled Cotija cheese to a 13 x 9" baking pan or a baking sheet and set aside. Grill corn for 10-12 minutes, turning each cob every few minutes to char each side. Remove from grill and carefully brush each ear of corn with the prepared dressing. Roll each corn cob in the Cotija cheese to lightly coat. Place on the prepared cooling rack and once all of the corn has been basted with the dressing and rolled in the cheese, sprinkle with remaining chopped cilantro, Ancho chili powder, salt, and pepper. Garnish with lime wedges when serving.

Apple Cider Bread Machine Mix

Apple Cider Bread Machine Mix 4 cups bread flour 1/3 cup white sugar 1 1/2 teaspoons salt 1/2 cup dry milk 2 teaspoon ground cinnamon Combine all of the ingredients in a ziploc bag, or in a mason jar mixing well to combine. Write the following instructions on a tag and attach it the bag (or jar): Apple Cider Bread To Complete the recipe: 1 cup warm water 90F 1/2 cup + 1 Tbs Apple Cider 1 egg 2 Tbs. Honey 1/2 cup Finely chopped raw apple 4 tablespoons butter, softened 1 1/2 teaspoons active dry yeast Mix the water, cider, honey, and egg until smooth, then pour into the bottom of the bread machine pan. Gently dump the contents of the bread machine mix onto the water, add room temperature butter (or margarine) to the corners of the bread pan on top of the flour mix. In the center of the mix, make a small well, add yeast. Set the bread machine to sweet bread (or whatever setting your manufacturer recommends for such breads!), when the machine beeps to add in the chopped fruit, dump it in!

Pumpkin Pie Spice

Pumpkin Pie Spice #1 1/4 cup cinnamon 1 Tbsp. allspice 1 1/2 tsp. each ginger and nutmeg 1 tsp. cloves 1 tsp Cardamom Combine all ingredients and seal in Ziploc or vacuum seal bag (or jar). Pumpkin Pie Spice #2 1/4 cup ground cinnamon 1/8 cup ground ginger 1 Tablespoon nutmeg 1 Tablespoon ground cloves 2 Tsp Cardamom Combine all ingredients and seal in Ziploc or vacuum seal bag (or jar). Pumpkin Pie Spice Single Recipe Version (for small recipes, rather than a make-ahead batch) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/8 tsp ground cardamom Combine all the above to yield 1 1/4 teaspoon pumpkin pie spice.

Caramel Cinnamon Churro Chex Mix

Caramel Cinnamon Churro Chex Mix 4 1/2 c. Rice Cereal 4 1/2 c. Corn Cereal 1 cup of packed brown sugar 1 stick Real Butter 1/4 cup Light Corn Syrup 1/4 tsp baking soda Mix the following together in a small bowl and set aside: 2/3 c. Granulated sugar 2 tsp of cinnamon Preheat the oven to 350F Measure the cereal into a large (heat safe) bowl. Line a baking sheet with parchment paper or a Silpat and set aside. In a saucepan over medium heat combine butter, brown sugar, corn syrup bringing the mixture to a rolling boil, stirring constantly. Boil exactly 1 minute. Remove from heat and add the baking soda, stirring to incorporate. Immediately pour the mixture over the cereal stirring to evenly coat. Transfer it to the prepared cookie sheet and sprinkle generously with the cinnamon-sugar mixture. Bake 5 minutes, flip with a spatula and bake an additional 3 minutes. Cool completely before breaking into pieces and transferring to an airtight container or zip-close bag for storage.

Lemon Almond Cookies

Lemon Almond Cookies 1 cup (2 sticks) butter, room temperature 3/4 cup Brown Sugar 1/4 cup White Sugar 1 small pkg Instant Lemon Pudding mix 2 eggs 1 1/2 teaspoons Lemon Extract 1/2 tsp Vanilla Extract 2 1/4 cups All-Purpose Flour 1 teaspoon Baking Soda 1 cup sliced almonds Preheat oven to 375°F In a medium-size bowl cream the butter with the brown and white sugar. Add the pudding mix, eggs, and both extracts beating together until creamy and fluffy. Add the flour and baking soda, mixing well. Stir in the sliced almonds. Drop by tablespoon onto an ungreased cookie sheet. We actually use a cookie dough scoop to make perfectly even cookies. Bake for exactly 11 minutes. Remove the cookies from the oven and allow them to cool 8-10 minutes before transferring from cookie sheet. Slice & Bake Lemon Almond Cookies If you’d like to make the cookie dough ahead of time, these can be formed into dough logs and frozen for creating slice and bake cookies.

Strawberry Pudding Mix Cookies

Strawberry Pudding Mix Cookies 1 cup (2 sticks) butter, room temperature 3/4 cup Brown Sugar 1/4 cup White Sugar 1 small pkg Instant Strawberry Creme Pudding mix 2 eggs 1 1/2 teaspoons Strawberry Extract 1/2 teaspoon Vanilla Extract 1 teaspoon Baking Soda 2 1/4 cups All-Purpose Flour 1 cup of white chocolate chips 1 ounce freeze-dried strawberries, chopped small (about 1 1/2 cups) Preheat oven to 375°F In a medium-size bowl cream the butter with the brown and white sugar. Add the pudding mix, eggs, and both extracts beating together until creamy and fluffy. Add the flour and baking soda, mixing well. Stir in the chopped strawberries and white chocolate chips. Drop by tablespoon onto an ungreased cookie sheet. We actually use a cookie dough scoop to make perfectly even cookies. Bake for exactly 11 minutes. Remove the cookies from the oven and allow them to cool 8-10 minutes before transferring from the cookie sheet. Slice & Bake Strawberry Cookies If you’d like to make the cookie dough ahead of time, these can be formed into dough logs and frozen for creating slice and bake cookies. Once the dough is formed, overturn it onto a very lightly floured surface. Use a dough scraper or your hands to lightly shape the dough into a log, rolling it gently to ensure it’s an even thickness throughout. Wrap the log in parchment paper and freeze until solid. If you have a large family, leave the log intact and wrap it tightly with freezer wrap, plastic wrap, or vacuum seal it. If you have a smaller household, cut the log into halves or thirds, and wrap each section. Return to the freezer until you’re ready for fresh delicious strawberry cookies! Slice & Bake Directions Preheat the oven to 375°F. Remove the frozen log section and cut it into 1/2″ slices. Place them 2″ apart on a Silpat or parchment paper-lined cookie sheet. Bake the cookies for 8-10 minutes.

Bulk Homemade Baking Powder

Bulk Homemade Baking Powder To Make a 1/2 Cup of Homemade Baking Powder to keep on hand. You’ll Need: 2 Tbs. Baking Soda 4 Tbs Cream of Tartar 2 Tbs Corn Starch Mix thoroughly and store in a well-sealed jar (not a plastic bag). These baking powder replacements work like a dream in most recipes that are cooked or baked right away. Helpful Tips Do not omit the corn starch if you intend to store the mixture as this helps absorb any moisture and prevents the baking powder from reacting until it’s added to the recipe it’s needed in. Plastic bags have a tendency to “sweat” which can have undesirable consequences on your homemade baking powder. For longer storage, opt for a clean, dry glass jar. Always blend the leavening agent with the flour and other dry ingredients to ensure it’s evenly distributed throughout the dough or batter.

Copycat Good Season Italian Dressing Mix

Copycat Good Season Italian Dressing Mix 1 teaspoon carrot, grated and finely chopped 1 teaspoon red bell pepper, finely minced 1/2 teaspoon green bell pepper, finely minced, (optional) we add this strictly for color 3/4 teaspoon McCormick lemon pepper 1/8 teaspoon dried parsley flakes 1 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon black pepper 2 teaspoons sugar 2 teaspoons dry pectin or 1 tsp plain unflavored gelatin pinch ground oregano Combine all into a single packet, Makes 1 Mix If you want a completely dry mix, you can dehydrate the carrot and bell peppers by placing them on a baking sheet and putting them in the oven at 250F for about an hour. Make sure the pieces are completely dry before adding them to your mix. Alternatively, if you happen to have a food dehydrator, you can use that instead, which will ensure that they don’t accidentally brown. almost-good-season-italian-dressing-mix If using the dry mix, It’s best if made at least an hour prior to using so the veggies have a chance to rehydrate. How to Prepare Copycat Good Season Italian Dressing Pour 1/4 cup of vinegar into a cruet or jar; Add 3 tablespoons of water, then 1 pkg of dressing mix. Cover the cruet, Shake vigorously until well blended. Add 1/2 cup of Canola oil; cover and shake again until well blended. To prepare this will even less oil, pour 1/4 c. of vinegar into a cruet or jar, add 1/4 c. water and dressing mix, seal and shake vigorously. Add 1/4 c. of oil (use what you like, Canola, Safflower or olive oil are good choices). Seal and shake vigorously again until the ingredients are well blended. almost-good-season-italian-dressing-mix Much like it’s store-bought counterpart, this should be stored in the refrigerator for up to a month once it’s been mixed. Zesty Version You’ll Need: 1 teaspoon dried carrot, grated and finely chopped 1 teaspoon dried red bell pepper, finely minced 1/2 teaspoon dried green bell pepper, finely minced, (optional) we add this strictly for color 1 1/2 teaspoon McCormick lemon pepper 1/4 teaspoon dried parsley flakes 1 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon black pepper 1/8 teaspoon (aka a dash) ground oregano 2 teaspoons sugar 2 teaspoons dry pectin or 1 tsp plain unflavored gelatin Combine all of the ingredients together in a small baggie and store until needed, (makes 1 package). To Prepare: Pour 1/4 cup of vinegar into a cruet or jar; Add 3 tablespoons of water, then 1 pkg of dressing mix. Cover the cruet, Shake vigorously until well blended. Add 1/2 cup of Canola oil; cover and shake again until well blended. To prepare this will even less oil, pour 1/4 c. of vinegar into a cruet or jar, add 1/4 c. water and dressing mix, seal, and shake vigorously. Add 1/4 c. of oil (use what you like, Canola, Safflower, or olive oil are good choices); seal and shake vigorously again until the ingredients are well blended.

McCormick Salad Supreme Copycat Recipe

McCormick Salad Supreme Copycat Recipe You’ll Need: 1 1/2 teaspoons sesame seed 1 teaspoon paprika 3/4 teaspoon Himalayan Pink salt 1/2 teaspoon poppy seed 1/2 teaspoon celery seed 1/4 teaspoon garlic powder 1/4 teaspoon coarse ground black pepper 2 tablespoons Romano cheese Dash of cayenne pepper Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) or spice jar, then store in the refrigerator until ready to use.

Hot Dog Fries

Hot Dog Fries 1 pkg hot dogs 1 cup flour 2 eggs Dash of milk 2 c panko bread crumbs ¼ cup parmesan cheese ½ tsp salt and pepper oil for frying Start by cutting each hot dog lengthwise into 4 strips. Set up a breading station with 3 bowls. 1 bowl has the flour mixed with salt and pepper. You could also go a little nuts with other seasonings here but salt and pepper are just fine. In another bowl beat the eggs with the dash of milk. In the third bowl mix the panko bread crumbs and the parmesan cheese. Other bread crumbs will work but I’ve found the panko to turn out crispier. hot-dog-fries In a heavy skillet heat 2 inches of oil to medium high heat. Dip each hot dog French fry in the seasoned flour, then the egg wash, then the breadcrumbs. Press lightly into the breadcrumbs to insure maximum coating. Fry for about 3 minutes until brown. Turning once if necessary for even browning. They will curl just a little bit while frying. Don’t worry, it gives them character Serve with ketchup, mustard or barbeque sauce for dipping. The kids will love them! Now for the upgraded “Supreme” version: You’ll need 1 batch Hot dog Fries 1 batch French fries (cook frozen ones in the oven while making the hot dog ones) Leftover chili (reheat on the stove while making everything else) Shredded cheddar cheese Chopped onions Cooked crumbled bacon Assembly- Get a really big plate. Pile on a serving of French fries, hot dog fries and top with the chili. Garnish with the cheese and onion.

2-Ingredient No-Knead Bread

2-Ingredient No-Knead Bread 2 2/3 cup self-rising flour (myo) 12 oz beer, freshly opened (not Lite beer) Folks, don’t waste your time making this with LITE beer of any brand, it won’t come out at all. Heat oven to 375. Lightly grease a loaf pan. Place the self-rising flour in a medium bowl. Add beer and stir just until flour is moistened completely. Scrape into prepared pan. Bake 50 to 55 minutes until top is lightly browned, the sides pull away from the pan and pick inserted near center comes out clean. Cool in pan on a wire rack 5 minutes, then turn out on a rack to cool. Cut in 1/2-inch slices to serve. Makes great toast. Another good thing about this bread is that you can add other ingredients to it easily to change the flavor a bit — for breakfast: raisins, diced apples, orange or lemon zest, bananas, diced pears, shredded cheese, etc.; or for lunches and dinners: chopped green onions, poultry seasoning, or just about anything you have a taste for! I guess you could say that it’s adaptable! This recipe makes about 18 slices and around 70 calories depending on your additions.

Just Middles- The best part of the Cinnamon Roll

Just Middles- The best part of the Cinnamon Roll 2 1/4 c. homemade bisquick 1 c. milk 1/2 – 2/3 c. Cinnamon Sugar 3/4 stick melted butter Combine the quick mix and milk until it forms a soft dough. Spread 1/2 of the dough into a buttered 9×9 pan. Pour the melted butter over the dough, use the back of a spoon to spread it evenly all over. Sprinkle the dough liberally with cinnamon sugar. Add remaining dough to the top in several doll-ups, spread evenly to cover the cinnamon sugar layer. Sprinkle lightly with cinnamon & sugar. Bake at 400F for 12-15 minutes This is a super fast, dirt cheap recipe that works well, particularly when you’re camping or working in a small kitchen.

Kool-Aid Sherbet

Kool-Aid Sherbet 1 cup sugar 1 envelope unsweetened kool-aid (any flavor; not artificially sweetened) 3 cups Half & Half (or milk) 1/4 c. Water In a small saucepan mix Kool-aid, water and sugar over medium heat until smooth and sugar is completely dissolved. Remove from heat and cool 10 minutes. Mix with 3 c. of cold half & half and pour into ice cream maker, process according to manufacturers directions on your machine. If you don’t have an ice cream maker, no worries, you don’t need one! Simply pour into a dish ( large loaf pan works great!) and place in the freezer. Remove from freezer after 1 hour, blend well with a blender until smooth and return to freezer for 20 minutes or so. Please note, if using milk, it will have an “icy” texture rather than a smooth sherbet texture.

Frozen Pudding Pop Sandwiches

Frozen Pudding Pop Sandwiches 1 pkg instant Chocolate Pudding (regular 4 serving size) 1 ½ cup milk ½ cup peanut butter OR Nutella OR 1 c. of stabilized whipped cream 15-18 whole graham crackers In a medium bowl whisk together the pudding, milk and peanut butter. Let stand for about 5 minutes to thicken. Break graham crackers in half. Spoon thickened pudding mixture on to one graham cracker square and top with another. Gently press and wrap in plastic wrap. Freeze at least 1 hour till firm. Let stand out of the freezer for a couple of minutes before eating if they are too hard for smaller children to bite.

Campfire Cinnabursts (on a stick!)

Campfire Cinnabursts (on a stick!) A Hot Campfire 1 pkg of crescent rolls (such as Pillsbury – but the store brand will do nicely) Softened Butter Marshmallows Cinnamon/Sugar Mix How to Make Campfire Cinnabursts The butter only needs to be softened, it doesn’t need to be fully melted- but that’s what you get when you leave real butter out in South Carolina when you’re camping in the summertime! Unroll the crescent rolls and have one ready, then dip the marshmallow in the softened butter. If the butter is soft, but not melted, be sure smooth it on the surface, kind of like buttering toast. Coat the marshmallow completely in the cinnamon sugar mixture. Be sure to coat both sides, you could even quickly re-dip it in the butter and cinnamon for a double coating!! Wrap the marshmallow completely with one of the crescent roll triangles. Pinch the seams to keep the marshmallow from leaking out. Push the stick through and then cook them over the campfire coals. These take 7-10 minutes to fully cook, depending on how close you hold them to the coals. Be careful not to burn them!

Chicken Broccoli Stir Fry

Chicken Broccoli Stir Fry 1 tsp olive oil or non-stick spray 1 pound of boneless skinless chicken breast 2 tsp minced garlic 2 tsp of finely chopped ginger 1 cup of cold chicken broth 3 tbs of soy sauce 2 tsp of sugar (optional) 2 cups of broccoli flowerets 2 tsp of cornstarch Cut the chicken breast into 1″ pieces, set aside. Heat a large frying pan that has been sprayed with non-stick spray (or add 1 tsp of oil to the pan) over medium heat, add chicken, garlic, and ginger then fry for 2 to 3 minutes until browned. Add 2/3 of the broth, soy sauce, and sugar. Cover and cook about 4 minutes, stirring occasionally. Add the broccoli, cover and cook an additional 4 minutes. In a small bowl, mix together the remaining cold broth with the cornstarch and pour in the skillet, stir and continue to cook until the sauce thickens and everything is well coated. A helpful tip about cornstarch, while it’s a great ingredient to use for thickening soups, sauces, stews and more, cornstarch only has the ability to thicken once. Never add undissolved cornstarch to a recipe, always dissolve it in a COLD liquid, THEN add to it an already Hot pan or dish so that it can properly thicken. Failure to do may result in a thinner product with a “silky” or slimy texture.

S’mores Bars

S’mores Bars 1 10 oz Package Mini-Marshmallows 1 box (23.5 oz) Golden Grahams Cereal or Honey Graham Cereal (Store brand) or Honey Chex Cereal 3 Tbs Butter 1/2 c. Mini Chocolate Chips In a microwave-safe bowl, melt the butter. Add the marshmallows and heat for thirty seconds at a time, stir and repeat until the marshmallows are completely melted. Add the honey graham cereal (the entire box!), stirring to completely coat. Sprinkle the bottom of the prepared dish with mini chocolate chips, about 1/4 of a cup, then transfer the honey graham/marshmallow mixture to the pan. Sprinkle the remaining chocolate chips over the mixture. Butter the backside of a metal spoon and use it to smooth the mixture evenly in the pan, spreading it out. Let it harden about an hour before cutting. If you’re in a hurry, set the pan in the freezer for 5 minutes, then cut the bars. Remove the bars from the pan by gently lifting the overhanging parchment paper on each side and cut into bars. Serve immediately.

Pork Chops with Creamy Scalloped Potatoes

Pork Chops with Creamy Scalloped Potatoes 2-4 Pork Chops (1 per person) 1 Large Onion, cut in rings 3 T. Butter 3 T. Flour Salt & Pepper 1 cup Milk 1 cup Chicken Broth (make a little with bouillon if you don’t have stock on hand) 3-4 Medium Potatoes washed Preheat the oven to 350º Slice the scrubbed potatoes into thin slices, no need to peel them first, toss’em in a 9″x13″ baking dish. Slice the onion thinly and break apart the rings, spreading them evenly all over the top of potatoes, set aside. (Again, if your chops are thinner, you can put the potatoes/onions in the oven for about 20-25 minutes while you prepare the sauce and brown the chops). In a saucepan over medium heat, Melt butter. Add flour, stirring constantly until it becomes pasty, cooking for about 1 minute, continuing to stir. Add broth and milk (together) into the flour/butter mix, whisking constantly until creamy and thick (cooking over medium heat), but do not boil the mixture. At this point, if you’d like to make these into au gratin potatoes you can add up to 1 1/2 cups of your favorite shredded cheese, stirring just until incorporated. Pour the thickened sauce over the potatoes and onions sprinkle lightly with salt and pepper, If you’d like you can sprinkle on some fresh or dried parsley for colors as well. Heat 1 tablespoon of vegetable oil in a frying pan until hot. Season the pork chops with salt and pepper on both sides and then sear for about 45 seconds on each side, just enough to brown the chops. Place them on top of the potatoes, cover the dish tightly with aluminum foil Place in the oven. Bake at 350º for 40-45 minutes until the potatoes are tender and the sauce is lightly browned. Other Variations: add chopped up leftover meat, veggies, etc. to the sauce before pouring Add 1- 2 tsp of Crushed Red Pepper Seeds for a little Southwestern Kick Garnish with freshly chopped parsley just prior to serving.

Mini Funnel Cakes

Mini Funnel Cakes 3/4 cup whole milk 1 egg 1 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking soda 1/4 teaspoon salt powdered sugar, garnish Beat milk and egg together, set aside. Combine flour, sugar, baking soda & salt in a bowl, mix well. Add beaten milk/egg to the flour mix, whisking to incorporate. Transfer to a Squeeze bottle (old washed out ketchup bottle or condiment bottle, etc) Let it set while the oil heats (about 10 minutes). As the name “Funnel Cake” implies, you can also use a small funnel to drip the batter into the fryer. Heat (about 2 cups) oil in a deep skillet or frydaddy until it hits 365F. When the oil is hot, drizzle batter in a spiral pattern into the hot oil. Cook about 35-40 seconds per side (you want them golden brown). Remove from oil, drain on paper towels or on a lint-free cloth. Sprinkle liberally with powdered cinnamon and sugar. Makes 6 Funnel Cakes

Land o’ Nod Cinnamon Rolls

Land o’ Nod Cinnamon Rolls 4 2/3 c. Homemade Quickie Mix or Bisquick Mix 1 1/2 c. Milk 1 stick butter, melted Cinnamon Sugar (to taste) Combine quickie mix and milk, mixing gently with a fork until it forms a ball. Do not over handle as it will cause the pastry to become tough. Flour the countertop lightly and roll out the dough (about the thickness of pie crust). Spread the melted butter liberally over the rolled out dough, careful not to let it overrun the edges. Sprinkle the melted butter with cinnamon/sugar mixture. Roll the dough into a log, lengthwise. Cut into 1″ thick slices. Place the slices about an inch and a half apart on a greased cookie sheet. Bake at 425F for 10-13 minutes or until golden brown. Serve with coffee or hot cocoa and enjoy!

Instant Cappuccino Mix

Instant Cappuccino Mix 1/2 cup instant coffee 1/2 to 3/4 cup sugar 1 cup instant nonfat dry milk 1 tsp dried grated orange peel 1 tsp cinnamon Mix together in the blender. Wait for the dust to settle after turning it off. Store in an airtight container. Use 2 tablespoons per cup of hot water

Cinnamon & Spice Creamer Mix

Cinnamon & Spice Creamer Mix 3/4 cup powdered coffee creamer 3/4 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) To serve, spoon 1 heaping tablespoon of mix into mug of hot coffee and stir.

Gingerbread Coffee Creamer

Gingerbread Coffee Creamer 2 cups Powdered Creamer 1/2 c. packed DARK Brown sugar 1 tsp ginger 1 tsp cinnamon 1 tsp allspice 1 tsp nutmeg 1 tsp cloves Blend well, add 1 Well Rounded tsp to Hot Coffee or Tea.

Turtle Cake

Turtle Cake 1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 cups water ( or as called for by your cake mix) 1/3 cup oil ( or as called for by your cake mix) 3 eggs ( or as called for by your cake mix) 1 (18 ounce) boxes German chocolate cake mix Prepare cake mix as directed. Pour 1/2 of the batter in a 13×9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add caramels, milk and butter and stir constantly till melted. Pour melted caramel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes.

Snickerdoodle Pumpkin Cookies

Snickerdoodle Pumpkin Cookies 3 3/4 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1 cup unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup light brown sugar 3/4 cup pumpkin puree 1 large egg 2 tsp. vanilla extract FOR CREAM CHEESE FILLING: 8 ounces cream cheese- softened 1/3 cup powdered sugar 1 teaspoons vanilla extract FOR CINNAMON-SUGAR COATING: 1/2 cup granulated sugar 1 1/2 tsp. ground cinnamon Whisk together flour, baking powder, salt, cinnamon and set aside. Beat together butter and sugars until fluffy. Mix in pumpkin puree, an egg and vanilla. Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour. Blend cream cheese, sugar and vanilla together and chill in the refrigerator for an hour. Preheat oven to 350F and line baking sheets with parchment paper. In a small bowl combine sugar and cinnamon for coating. To make the cookies flatten like a pancake 1 Tablespoon of cookie batter, place 1 teaspoon of the cream cheese in center. Take another tablespoon of the cookie batter and flatten it like a pancake, place on top of the cream cheese, seal the edges together and really gently roll into a ball, then roll the ball into the cinnamon -sugar mixture and place on the lined baking sheet. Keep at least 2 inches apart between balls. Press the cookie balls with heavy bottomed glass to flatten it (you can sprinkle some extra cinnamon-sugar mixture on top) Bake the cookies for 10-15 minutes (until they are slightly firm to the touch and the tops start to crack) Cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.

GRANDMOTHER'S FAVORITE PEACH COBBLER

GRANDMOTHER'S FAVORITE PEACH COBBLER 1 stick butter 1 1/2 cups sugar 1 cup flour 1 1/2 teaspoons baking powder 3/4 cup milk 1 can (30 ounces) sliced peaches in syrup 1 teaspoon cinnamon 1/3 teaspoon nutmeg Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg. Separate peaches from syrup. Mix 1 cup sugar and the other dry ingredients together in a bowl. Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter. Bake for 45 minutes to 1 hour or until top crust is golden brown.

Cheesy Bacon Garlic Biscuits

Cheesy Bacon Garlic Biscuits 3/4 cup butter, divided 2 cups flour 1 tbsp. sugar 1 tbsp. baking powder 1 tbsp. garlic powder 1 tsp. salt 2 tsp chives, divided 1 cup whole milk 2 cups shredded cheddar cheese 10 slices bacon, cooked and chopped 1 teaspoon dried parsley Preheat oven to 425F. Prepare a large baking sheet with parchment paper. In a medium microwave-safe bowl, add 1/2 cup butter. Heat until butter is melted. Set aside. In a large mixing bowl, combine the flour, sugar, baking powder, garlic and salt. Pour the milk into the melted butter and 1 tsp of chives then stir well. Pour the milk and butter mixture over the dry ingredients and stir until just combined. Add shredded cheese, 1 tsp chives and bacon, and fold in until evenly distributed. Spoon the dough onto baking sheet in 1/2 cup sized portions. Bake for 10-12 minutes, until biscuits are just barely golden brown. Melt remaining 1/4 cup of butter in small mixing bowl. Add in the parsley and give it a stir to combine. Brush the butter parsley mixture over the tops of the biscuits.

SLOW COOKER SWEET BUTTERY CORN ON THE COB

SLOW COOKER SWEET BUTTERY CORN ON THE COB 6 LARGE EARS OF YELLOW CORN 1 (14 OZ.) CAN COCONUT MILK 2 TBSP. PURE HONEY 1 TBSP. SALT 1 TBSP BLACK PEPPER 1 STICK SALTED BUTTER, SLICED 1/2 TBSP CAJUN SEASONING (OPTIONAL, BUT AWESOME IF YOU WANT A BIT OF A KICK) SHUCK CORN, BREAK EACH EAR IN HALF, AND PLACE INTO A SLOW COOKER. ADD IN COCONUT MILK, HONEY, AND SLICED BUTTER & SEASONINGS. COVER AND COOK ON HIGH FOR 2-3 HOURS

Slow Cooker Chicken Chile Relleno Soup

Slow Cooker Chicken Chile Relleno Soup 3 medium-large boneless skinless chicken breasts 4 cups chicken broth 1 white onion, diced 4 diced poblano peppers A generous pinch of salt and pepper 2 bay leaves 1 (8-oz.) package cream cheese 1 (8-oz) block sharp cheddar cheese, shredded Add everything but the cream cheese and cheddar cheese to the slow cooker. Cover and cook on LOW for 6-8 hours. Pick out the bay leaves and throw them away. Transfer the chicken breasts to a large cutting board and shred with two forks. Set aside. Add a few ladles of the broth to a blender, along with the cream cheese. Cover and pulse until smooth. Pour this mixture back into the slow cooker. Stir in the cheese, then add back the chicken.

Smothered Pork Chop Scalloped Potato Casserole

Smothered Pork Chop Scalloped Potato Casserole 6 boneless thick cut loin pork chops 2 1/2 tablespoons paprika 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon black pepper 2 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon adobo 1 large onion, sliced 2 cloves garlic, minced 4 tbs butter 4 cups potatoes, sliced very thin (mandoline is recommended) 1 can (10.75 oz) cream of mushroom soup 1 1/4 cup milk Preheat oven to 350F Take your pork chops and season them with salt, pepper & all other seasoning until evenly coated. (you can mix all seasoning ingredients together in a small bowl prior to coating chops) , set aside. Butter a 2-quart baking dish Heat a large skillet over medium-high heat & melt 2 tbs of the butter in the pan, add in your minced garlic, then add in your seasoned pork chops. Cook them until browned on both sides, remove and set aside. Add the remaining 2 tbs butter to the skillet and add the chopped onion, cook until soft. Add the condensed soup to the cooked onions and gradually stir in the milk, set aside. Slice potatoes and place in an even layer in the prepared baking dish. Place cooked pork chops on top of potatoes, then pour soup mixture over the chops. Make sure everything is even in the baking dish. Cover and bake at 350F for 30 minutes. Remove the cover and bake for an additional 40 minutes. Sprinkle lightly with parsley if desired.

Cheesy Broccoli Patties

Cheesy Broccoli Patties 1/2 cup cheddar cheese 1/2 cup parmesan cheese 2 cloves garlic, minced 1/2 medium onion, chopped 1 bag (12-ounce) frozen broccoli, defrosted 3/4 cup panko breadcrumbs 2 Large eggs, beaten 1/4 cup melted butter 1 tablespoon garlic powder Olive oil Salt & pepper to taste Preheat the oven to 400 F. Lightly butter a baking sheet lined with tin foil Heat olive oil in a large pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until softened, then set aside. Steam broccoli until softened. (chop if desired) Use paper towels around the broccoli and squeeze out the extra moisture. In a large bowl, add the onion, garlic, salt, pepper. and broccoli - then mix gently. Add in the panko breadcrumbs, the cheeses & eggs. Mix until well incorporated Form into patties, place on the buttered baking sheet. Take the 1/4 cup of melted butter and add in the garlic powder, mix Brush on top of each patty. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Peanut Butter No Bake Cookies

Peanut Butter No Bake Cookies 1/2 Cup Peanut Butter 1/2 cup butter 2 cups of granulated sugar 1/2 cup cold milk 3 1/2 cups quick cooking oats 1 tablespoon vanilla extract Add your butter, sugar and milk to a heavy bottomed pot, bring to a rolling boil and boil for 1 minute while stirring. Take your pot off the heat and mix in your peanut butter, vanilla and oats. Use a spoon to scoop and drop your cookie mixture onto a piece of parchment paper and let cool until firm.

Easy Cream Cheese Fudge

Easy Cream Cheese Fudge 8 ounces cream cheese, softened (do not use fat free or reduced fat) 2 cups powdered sugar 1 1/2 teaspoons vanilla extract 1 tablespoon of red food coloring (you can add more if you want it a deeper color) 12 ounces white chocolate chips/vanilla chips or chopped up white baking chocolate 1/2 cup of nuts of your choice (optional) In a medium mixing bowl, mix together cream cheese, powdered sugar, food coloring and vanilla until smooth. Line an 8x8 inch pan with foil and spray lightly with nonstick spray. You can use a double boiler or just place your chocolate in a microwave safe bowl and microwave on half power for two minutes, being sure to keep stopping every 15 seconds or so to stir it as to not over heat it. I used a double boiler because there is less chance of accidentally burning the chocolate, you do not want it grainy! Stir melted smooth chocolate into the pink cream cheese mixture. If you chose to add nuts, you may add them now and mix to combine. Pour in prepared pan. Cover and chill for 1 hour or until set. Cut into squares and serve or store in airtight container.

Coconut Cream Pina Colada Poke Cake

Coconut Cream Pina Colada Poke Cake Boxed pound cake mix plus ingredients to make (eggs, milk, butter) 14 oz can sweetened condensed milk 15 oz can crushed pineapple 15 oz can cream of coconut Topping- 2 cups heavy whipping cream 2-3 tablespoons of powdered sugar 1 teaspoon vanilla extract maraschino cherries 1 cup sweetened coconut flakes Preheat your oven and grease a 9 x 13 baking pan with a nonstick cooking spray In a large mixing bowl mix together your poundcake, eggs, milk, and butter and pour into your greased baking pan Bake as directed on the box Mix together your sweetened condensed milk, pineapple juice from your crushed pineapples, and cream of coconut As soon as you take your cake out of the oven, use the bottom of a wooden spoon to poke several holes in the top While your cake is still hot, pour your pineapple juice mixture evenly over the top Spread your crushed pineapple over the top, cover, and set in the fridge for 6-8 hours Spread your whipped cream over your cake, top off with coconut flakes and cherries Topping- Beat your heavy whipping cream with a whisk or stand mixer with a whisk attachment for 8-10 minutes. When your cream starts to thicken, add in vanilla extract and powdered sugar

Lucky Charms Krispy Treats

Lucky Charms Krispy Treats 6 cups lucky charms cereal 10.5 oz bag miniature marshmallows 3 tablespoons softened butter Grease a 8 x 8" clear baking pan with a nonstick cooking spray. In a large mixing bowl, heat your marshmallows and butter in the microwave for 2 minutes or until the marshmallows get puffy. Stir your marshmallow mixture well and mix in 6 cups of your lucky charms cereal. Scoop your Lucky Charms mixture into your greased baking dish and press your cereal mixture into your pan evenly (I like to spray a non stick cooking spray on a plastic zip lock bag and press with that) Press more marshmallows onto the top of your bars while the mixture is still sticky. Refrigerate for 15 minutes and slice into squares.

Bacon Pea Summer Salad

Bacon Pea Summer Salad 12 strips thick cut bacon, cooked and chopped finely 4 cups frozen sweet peas, thawed 1/2 cup shredded mild cheddar cheese 1/2 medium red onion, diced finely For the dressing: 1/2 cup sour cream 1/3 cup real mayonnaise 1 tbsp. granulated sugar 2 tsp. white vinegar salt and pepper to taste To prepare the dressing: whisk together all ingredients in a large serving bowl until smooth and combined. Add chopped bacon, peas, cheddar cheese, and diced onions and stir to combine. Chill in the fridge for 3 hours before serving.

Baked Beans with Smoked Sausage

Baked Beans with Smoked Sausage 12 strips thick cut bacon, chopped 1 large yellow onion, diced 2 tbsp. yellow mustard 1/2 tsp. hot sauce 4 garlic cloves, minced 1/2 tsp. of salt 1/2 tsp. black pepper 1 1/2 lbs. smoked sausage kielbasa , sliced 3 16 ounce cans of bushes baked beans 1/2 cup tomato ketchup 1/3 cup light brown sugar, packed 1/4 cup molasses 2 tbsp. apple cider vinegar Preheat oven to 350F. In a oven-safe dutch oven over medium heat, cook bacon until crisp. Transfer cooked bacon to a paper-towel lined plate to absorb any extra grease. Saute onions in the bacon grease remaining in the dutch oven until tender, about 3-4 minutes. Add minced garlic and sliced smoked sausage and continue to cook another 4-5 minutes, stirring occasionally. Add pork and beans, ketchup, brown sugar, molasses, apple cider vinegar, yellow mustard, salt & pepper and hot sauce to the pan and stir to combine. Continue cooking until mixture is simmering, then place the dutch oven into the preheated oven and bake for 50-55 minutes.

Slow Cooker Taco Dip

Slow Cooker Taco Dip 1 lb. lean ground beef salt and pepper to taste 1/2 tsp. onion powder 1 (16 oz.) jar mild or medium salsa 1 (15 oz.) jar salsa con queso 2 cups (16 oz.) sour cream 1 (16 oz.) can traditional refried beans In a large skillet over medium-high heat, combine ground beef, salt and pepper to taste, and onion powder and cook until beef is browned. Strain away any excess grease and add cooked beef to a slow cooker. Top with mild salsa, salsa con queso, sour cream, and refried beans and stir until well combined. Cover and cook on HIGH for 2 hours. Set heat to warm and serve with tortilla chips.

Air Fryer Caramel Apple Wontons

Air Fryer Caramel Apple Wontons 1 package of Wonton wrappers 1 can of Apple pie filling (15 ounce) 1/2 cup of sugar 1 teaspoon of cinnamon Spray Oil Caramel sauce Powdered sugar - for sprinkling on top Makes approximately 40 - 50 wonton's Place the Apple pie filling in a bowl, and add the sugar, and cinnamon, and stir well. Lay the Wonton wrappers out on flat surface, close to the air fryer. Place 1 1/2 teaspoons of the Apple pie filling in the middle of the wonton wrapper. Place a dollop of caramel sauce, using a teaspoon, on top of the Apple filling. Dip the teaspoon in the caramel sauce, and using the back of the teaspoon, run the spoon around the edges of the wonton wrapper. Pull the 4 edges of the wrapper up in a little bunch (see photo), and pinch together to secure the wonton. Place in the air fryer, and when the air fryer is full, spray with the spray oil, coating the wonton's. Close the air fryer. and set the time for 7 minutes, and the temperature at 350 degrees. When the wonton's have finished cooking, remove them from the air fryer basket, and place on a plate. Continue until you've finished all the wonton's needed. Drizzle the wonton's with caramel sauce, and sprinkle generously with powdered sugar before serving. Serve,

Crispy Cheesy Hash Browns

Crispy Cheesy Hash Browns 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 hashbrowns to the skillet in batches, cooking for 3 minutes on each side. Add more oil as needed. Transfer the cooked hashbrowns to a paper towel lined plate. Serve hot.

Crab Rangoons

Crab Rangoons 6 oz. can white crab meat, drained 6 oz. cream cheese, softened 1/4 tsp Worcestershire sauce 1 teaspoon minced garlic 1 tablespoon powdered sugar 20 wonton wrappers water about 2 cups vegetable oil In a medium mixing bowl, combine cream cheese, Worcestershire sauce, garlic, and powdered sugar. Mix in crab meat. Place a tablespoon of crab mixture in the middle of each wonton wrapper. Brush a small amount of water on all four edges of the wonton wrapper. Pinch corners together, sealing them completely. Fry wontons in oil heated to 350 degrees for about 1-2 minutes or until lightly golden. Allow to cool on a paper towel.

Jalapeno Popper Cheese Ball

Jalapeno Popper Cheese Ball 2 (8oz.) packages cream cheese, slightly softened 2 Tbsp. sour cream 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. ground black pepper 1 cup shredded sharp cheddar cheese (reserve 1/4 cup) 1 cup Pepper Jack Cheese (reserve 1/4 cup) 12 slices Thick Cut bacon, crispy cooked and chopped (reserve half) 2 jalapenos, minced (reserve half) 4 green onions/chives, chopped (reserve half) Beat cream cheese, sour cream, garlic powder, onion powder, and ground black pepper with a handheld mixer on medium speed until smooth and creamy. Change speed to LOW and mix in 1 1/2 cups of the shredded cheeses, half of the bacon, half of the minced jalapeno, and half of the chopped green onions. Combine remaining ingredients in a small Ziploc bag and store in the fridge. Spoon the cheese mixture into a ball shape on a large sheet on plastic wrap on a flat surface. Bring up sides of plastic wrap to cover cheese ball. Use the plastic wrap to shape cheese into a ball. Refrigerate overnight. About 20 minutes before serving, remove the cheese ball from the fridge. Spread reserved ingredients onto a large cutting board and unwrap the cheese ball. Roll ball in the toppings until completely covered.

Kielbasa Hashbrown Casserole

Kielbasa Hash brown Casserole 1 32- oz. bag of hash browns, defrosted 14 oz. kielbasa, thawed and cut into small pieces 1 small onion, diced 1/3 cup of butter , melted 2 1/2 cups shredded cheese (I used a mix of monterey jack and cheddar) 10.5 oz can cream of chicken 1 cup whole milk Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased crock pot. In a separate bowl, combine cream of chicken, butter and milk. Pour over hash brown mix. Sprinkle remaining cheese over top. Cook on high for 3 hours.

BBQ Sheet Pan Chicken

BBQ Sheet Pan Chicken 2 medium sweet potatoes, chopped into 1/2" pieces 1 tsp. chili powder 1 head broccoli, chopped into florets olive oil kosher salt Freshly ground black pepper 6 bone-in, skin-on chicken thighs 1 1/2 c. barbecue sauce 1/4 c. honey 2 cloves garlic, minced Preheat oven to 425 degrees F. Spread sweet potatoes and broccoli on a large sheet pan. Drizzle with olive oil, sprinkle with chili powder and season to taste with salt and pepper. Toss to combine. Season chicken with salt and pepper to taste, then spread the thighs on the sheet pan, pushing the vegetable aside to create space for the chicken. In a small bowl, whisk together barbecue sauce, honey and garlic. Pour a generous amount onto each chicken thigh. Bake until the chicken is cooked through and the vegetables are tender, about 30-40 minutes.

Egg Roll Bowls

Egg Roll Bowls 1 tbsp. vegetable oil 1 clove garlic, minced 1 tbsp. minced fresh ginger 1 lb. ground pork 1 tbsp. sesame oil 1/2 onion, thinly sliced 1 c. shredded carrot 1/4 green cabbage, thinly sliced 1/4 c. soy sauce 1 tbsp. Sriracha 1 green onion, thinly sliced 1 tbsp. sesame seeds In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add pork and cook until no pink remains. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes. Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve.

Cheesy Chicken Tacos

Cheesy Chicken Tacos 1 tbsp. vegetable oil 1 onion, chopped 1 tbsp. ground cumin Kosher salt Freshly ground black pepper 2 c. cooked shredded chicken 1 (4.5-oz.) can green chilis 1 c. salsa 1 (16-oz.) can refried beans 12 hard taco shells 1 1/2 c. shredded pepperjack Freshly chopped cilantro, for garnish Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through. In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish. Top all over with cheese and bake until cheese is melty, 10 minutes. Garnish with cilantro before serving.

Totsagna

Totsagna 1 lb. Ground beef or Ground Turkey 1 tsp. garlic powder 1 jar marinara sauce (24 oz.) 1 c. water 2 c. shredded mozzarella cheese, divided 1/2 c. freshly grated Parmesan, divided 1 container low-fat ricotta (15 oz.) 1 egg, beaten 1 bag frozen Tater Tots Heat the oven to 350° F. Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Break up the meat with a wooden spoon or spatula into small crumbles. Once it's browned, drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it's combined, then turn off the burner. In a large mixing bowl, combine 1 cup mozzarella, 1/4 cup grated parmesan, all of the ricotta, and the egg. Pour enough meat sauce to lightly coat the bottom of a 13"-x-9" pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzarella and Parmesan cheese. Bake in the oven for 45 minutes, or until the cheese has melted and the tots are lightly browned

Skillet Tuna Melt

Skillet Tuna Melt 1 large baguette, torn into bite-size pieces 2 cans tuna 1 c. shredded Cheddar 1/3 c. mayonnaise Juice of 1 lemon 1 tbsp. yellow mustard 1 clove garlic, minced 2 tbsp. chopped fresh parsley kosher salt Freshly ground black pepper Preheat oven to 350°. In a large bowl, combine baguette, tuna, cheddar, mayo, lemon juice, mustard, garlic, and parsley and season with salt and pepper. Butter an oven-proof skillet and transfer tuna mixture to skillet. Bake until mixture is warmed through and cheese is melty, 18 to 20 minutes.

Hot Dog Cheesies

Hot Dog Cheesies 4 slices white bread 4 tbsp. butter, softened 2 c. shredded cheddar 4 hot dogs Preheat oven to 350°. Butter one side of each slice of bread with butter. Place bread butter side-down on a clean working surface. Top with a pinch of cheddar, then place a hot dog diagonally in the center of the hot dog (so that the hot dog is pointing to two corners). Sprinkle with more cheddar, then gently pinch bread together bread corners over hot dog. (It should look a little like a taco shell). Use a toothpick to hold together sides of bread. Place on baking sheet and bake until bread is toasted and the cheesies hold their shape, about 14 minute

Taco Soup

Taco Soup 1 tbsp. canola oil 1 large onion, chopped 2 lb. ground beef 1 15-oz. can pinto beans 1 15-oz. can corn 1 15-oz. can fire-roasted tomatoes 1 tbsp. Taco Seasoning 1 1/2 c. water sour cream, for garnish Sliced green onions, for garnish In a large Dutch oven or pot over medium heat, heat oil. Add onion and cook onion until soft, 5 minutes, then add ground beef and cook until no longer pink. Add beans, corn, fire-roasted tomatoes, taco seasoning, and water. Garnish with sour cream and green onions.

Ravioli Lasagna

Ravioli Lasagna 1 lb. ground beef 1/2 medium onion, chopped Kosher salt Freshly ground black pepper 2 cloves garlic, minced 1 (32-oz.) jar marinara 16 oz. whole milk ricotta 1 large egg 1 c. freshly grated Parmesan, divided 1/4 c. freshly chopped basil, plus more for garnish 1 tsp. garlic powder 2 oz. (12-oz.) packages frozen cheese ravioli 2 c. shredded mozzarella Preheat oven to 350º and grease a 9”-x-13” baking dish with cooking spray. Warm a large, nonstick skillet over medium heat and add ground beef and onion. Season with salt and pepper and cook until beef is browned and onion is soft, about 10 minutes, then drain fat and return to skillet. Stir in garlic and marinara, then reduce heat and simmer for flavors to meld, 5 minutes. Meanwhile, in a medium bowl, add ricotta, egg, 1/4 cup Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine. Spread 1/3 of the meat sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce, half of the ricotta mixture, and half of the mozzarella and remaining Parmesan. Repeat layers, ending on cheeses. Cover pan loosely with aluminum foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more. Sprinkle with remaining basil and serve.

Easy Cajun Jambalaya

Easy Cajun Jambalaya 1 tbsp. extra-virgin olive oil 1 onion, chopped 2 bell peppers, chopped Kosher salt Freshly ground black pepper 1 lb. boneless skinless chicken breasts, cut into 1" pieces 1 tsp. dried oregano 6 oz. andouille sausage, sliced 2 cloves garlic, minced 2 tbsp. tomato paste 2 c. low-sodium chicken stock 1 (15-oz.) can crushed tomatoes 1 c. long grain rice 2 tsp. Old Bay seasoning 1 lb. medium shrimp, peeled and deveined 2 green onions, thinly sliced In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more. Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes. Add the shrimp and cook until pink, 3 to 5 minutes. Stir in green onions just before serving.

Slow-Cooker Chicken Thighs

Slow-Cooker Chicken Thighs 1 tbsp. extra-virgin olive oil 6 bone-in or boneless chicken thighs Kosher salt Freshly ground black pepper 1/2 c. low-sodium soy sauce 1/2 c. ketchup 1/4 c. honey 3 cloves garlic, minced 2 tsp. freshly minced ginger 2 tbsp. Sriracha Juice of 1 lime Cooked rice, for serving In a large skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker. In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated. Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink. Serve over rice.

Chicken Stew

Chicken Stew 2 tbsp. butter 2 large carrots, peeled and sliced into coins 1 stalk celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 tbsp. all-purpose flour 1 1/2 lb. boneless skinless chicken breasts 3 sprigs fresh thyme 1 bay leaf 3/4 lb. baby potatoes, quartered 3 c. low-sodium chicken broth Freshly chopped parsley, for garnish In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. Garnish with parsley before serving.

Cajun Rice Bake

Cajun Rice Bake 1 tbsp. olive oil 1 medium onion, chopped 1/2 Green Bell Pepper, chopped 1/2 red bell pepper, chopped 2 andouille sausage, cut into 1” pieces 2 cloves garlic, minced 2 large chicken breasts, cut into 1” pieces kosher salt Freshly ground black pepper 1 can (15 oz) tomato sauce 2 c. chicken stock 1 c. Cheddar cheese 1 tsp. Cajun seasoning 1 1/4 c. long-grain white rice 3 green onions, sliced Preheat oven to 375 degrees F. Heat olive oil in a large ovenproof skillet over medium heat. Add the onions and bell peppers and sauté until beginning to soften. Add the sausages and cook until browned all over. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chicken and Cajun seasoning. Season everything with salt and pepper. Cook, stirring often, until the chicken is cooked through. Stir in the rice, then pour in the tomato sauce and chicken broth. Stir in the cheddar. Bring mixture to a simmer then transfer to the oven to bake for about 35-45 minutes, until the rice is cooked through. Let cool slightly in pan before serving, about 5-10 minutes. Garnish with green onions and serve warm.

Sloppy Joe Mac 'n Cheese

Sloppy Joe Mac 'n Cheese kosher salt 1 lb. Macaroni 1 lb. ground beef Freshly ground black pepper 2 cloves garlic, minced 1 onion, diced 2 tbsp. brown sugar 2 c. crushed tomatoes 2 tsp. Worcestershire sauce 2 tsp. chili powder 1/4 c. freshly chopped parsley, plus more for garnish 2 c. grated mozzarella, divided Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain and return to pot. Meanwhile, in a large skillet over medium-high heat, brown beef, breaking up meat with a spoon. Season with salt and pepper, then drain fat. Add garlic and onions and cook until softened, 2 minutes, then add brown sugar, tomatoes, Worcestershire, and chili powder and simmer, 10 minutes. Drain pasta and add to skillet over low heat. Stir in parsley and half the mozzarella, then quickly toss together to evenly coat pasta. Top with remaining mozzarella and cover with lid to melt cheese. Garnish with parsley and serve immediately.

Cajun Shrimp

Cajun Shrimp 2 tbsp. extra-virgin olive oil, divided 1/2 onion, chopped (about 1 cup) 2 cloves garlic, minced 2 bell peppers, chopped 2/3 c. corn (frozen and defrosted or canned) 1 1/2 lb. shrimp, peeled and deveined 2 tsp. Cajun seasoning Kosher salt Freshly ground black pepper 1 tbsp. lemon juice 1 tbsp. freshly chopped parsley In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl. Add remaining 1 tablespoon oil to pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until pink, about 1 to 2 minutes per side. Add vegetables and lemon juice and toss until combined. Garnish with parsley before serving

Sloppy Joe Tamale Pie

Sloppy Joe Tamale Pie 1 box JIFFY corn muffin mix 1/2 c. frozen corn 1/2 c. sour cream 2 tbsp. melted butter 1 large egg 1 tbsp. extra-virgin olive oil 1 Green Bell Pepper, chopped 1/2 onion, chopped 2 cloves garlic 1 lb. ground beef 1/2 c. ketchup 1/4 c. brown sugar 1 tbsp. Worcestershire sauce 1 tbsp. apple cider vinegar 1 tbsp. chili powder kosher salt Freshly ground black pepper 1/3 c. red enchilada sauce 1 1/2 c. shredded Cheddar 1 tbsp. chopped parsley Preheat oven to 400. Prepare cornbread base: In a medium bowl, combine corn muffin mix, corn, sour cream, butter, and eggs and whisk until evenly combined. Pour into large cast iron skillet and bake 20 minutes, or until golden brown on top. Meanwhile, make sloppy joe: In a large skillet over medium heat, heat oil and cook bell pepper and onions until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add ground beef and cook until no longer pink, 6 to 8 minutes. Drain fat. Stir in ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and chili powder and season generously with salt and pepper. Simmer until thick, 5 minutes. Using the bottom of a wooden spoon, poke holes all over cornbread. Pour enchilada sauce over the cornbread. Add the sloppy joe mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes. Top with parsley and serve.

5-Cheese Marinara

5-Cheese Marinara 1 lb. penne 1 tbsp. olive oil 1 Onion, finely chopped 2 cloves garlic, minced kosher salt Freshly ground black pepper 1 tsp. dried oregano 1 28-oz. can crushed tomatoes 1/4 c. shredded mozzarella 1/4 c. shredded fontina 1/4 c. ricotta 1/4 c. freshly grated Parmesan 1/4 c. shredded asiago Chopped parsley, for garnish In a large pot of boiling salted water, cook penne according to package instructions. Drain. In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and season with salt, pepper and oregano. Cook until fragrant, about 1 minute, then add crushed tomatoes. Bring mixture to simmer and cook for 10 minutes. Stir in the mozzarella, fontina, ricotta, Parmesan, and Asiago. Cook until the cheese is melty and the sauce is creamy. Check for seasoning, adding more salt and pepper if necessary. Add the pasta and stir until the penne is completely coated in sauce. Remove from heat. Garnish with parsley and serve warm.

Shrimp 'n Broccoli Lo Mein

Shrimp 'n Broccoli Lo Mein 1 tbsp. sesame oil 1/2 lb. white shrimp, peeled and deveined 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 c. broccoli florets 1/3 c. thinly sliced carrots (or matchstick) 6 oz. spaghetti, cooked and drained 3 green onions, chopped FOR THE SAUCE 1/2 c. soy sauce 2 tbsp. brown sugar 1 tbsp. sesame oil 1 tbsp. cold water 2 tsp. cornstarch Drizzle a large skillet with sesame oil. Over medium-high heat, cook shrimp, peppers, broccoli, and carrots until veggies are tender and shrimp is pink, 5 to 7 minutes. Whisk together all sauce ingredients and add to pan. Bring to a boil, then reduce to a simmer. Stir in noodles and green onions and cook, 3 to 4 minutes longer. Serve immediately.

Best-Ever Pepper Steak

Best-Ever Pepper Steak 1/4 c. low-sodium soy sauce 2 tbsp. rice wine vinegar 4 tsp. packed brown sugar 1 tbsp. cornstarch 2 tbsp. vegetable oil, divided Kosher salt Freshly ground black pepper 1 lb. flank steak, thinly sliced against the grain 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 3 cloves garlic, minced 1 tbsp. freshly minced ginger Cooked white rice, for serving Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more. Serve with rice.

Cheesy Taco Skillet

Cheesy Taco Skillet 1 tbsp. vegetable oil 1 red bell pepper, chopped 1/4 c. sliced green onions, plus more for garnish 2 cloves garlic, minced 1 tbsp. chili powder 1 tbsp. ground cumin kosher salt 1 lb. ground beef 1 15-oz. can diced tomatoes 1 c. black beans 1 tbsp. Hot sauce 1 c. Shredded Monterey Jack 1 c. shredded Cheddar This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt. Add ground beef and cook until no longer pink, 5 minutes more. Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.

Beef & Broccoli Noodles

Beef & Broccoli Noodles 12 oz. wide rice noodles or udon noodles 1/3 c. low-sodium soy sauce 3 cloves garlic, minced Juice of 2 limes, plus wedges for serving 1 tbsp. Sriracha 1 tsp. honey 3 tbsp. toasted sesame oil, divided 1 tbsp. cornstarch 3/4 lb. flank steak, thinly sliced against the grain 1 large head broccoli, cut into florets 8 oz. baby bella mushrooms, sliced In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water. In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth. In a large skillet over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side. Stir in broccoli, mushrooms, and 2 tablespoons water and cook until tender, about 6 minutes more. Add sauce, simmer 3 minutes, then reduce heat to low and add cooked noodles. Toss until fully coated and warmed through. Serve with lime wedges.

Caesar Angel Hair

Caesar Angel Hair 12 oz. angel hair 1 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts Kosher salt Freshly ground black pepper 6 slices bacon, chopped 2 cloves garlic, minced 1/2 c. low-sodium chicken broth 1 pt. creamy Caesar dressing 1/2 c. freshly grated Parmesan 2 tbsp. Juice of 1 lemon 1/4 c. freshly chopped parsley In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup pasta water. Meanwhile, in a large skillet over medium-high heat, heat oil. Season both sides of chicken with salt and pepper then add to skillet. Cook until chicken is golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. Wipe skillet clean. Return skillet to medium heat. Add bacon and cook until crispy. Drain on a paper towel—lined plate. Reserve about two tablespoons of bacon fat in skillet. Add garlic and cook until fragrant, 1 minute. Pour in broth to deglaze pan. Stir in Caesar dressing and bring mixture to a low simmer. Add angel hair, Parmesan, lemon juice, and parsley and toss until combined. (If sauce is too thick, gradually add pasta water, about 1⁄4 cup at a time until you reach your desired consistency.)

McDonald's Apple Pie

McDonald's Apple Pie 2 tbsp. butter 2 apples, peeled, cored, and chopped 1/4 c. packed brown sugar 1 tsp. cinnamon 1/4 tsp. kosher salt Juice of ½ lemon All-purpose flour, for surface 1 sheet puff pastry, thawed Egg wash Cinnamon sugar Preheat oven to 400° and line a large baking sheet with parchment. In a medium pot over medium heat, melt butter. Add apples, sugar, cinnamon, salt, and lemon juice. Bring to a simmer and cook until apples are soft and most of the juice has cooked off, about 8 minutes. Let cool. On a lightly floured surface, roll puff pastry out to a 12” square. Divide into 8 rectangles. Spoon apples into center of 4 rectangles, leaving a ¼” border around puff pastry. Top with remaining rectangles and crimp edges together with a fork. Using a sharp knife or kitchen shears, cut 4 slits into tops of each pie. Brush with egg wash and sprinkle with cinnamon sugar. Place pies onto prepared pan and bake until golden, 25 minutes.

Baked Cinnamon Apples

Baked Cinnamon Apples 4 apples, such as honeycrisp 1/2 c. butter, softened 1/4 c. old fashioned oats 1/4 c. packed brown sugar 1/4 c. chopped pecans 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Pinch kosher salt Ice cream, for serving Preheat oven to 375°. Core apples with a melon baller without cutting through the bottom. In a medium bowl mix together butter, oats, brown sugar, pecans, cinnamon, nutmeg, and salt. Stuff butter mixture evenly into each apple. Place apples in a small baking dish and cover with aluminum foil. Bake for 30 minutes and then remove foil. Continue baking until apples are tender and the insides are syrupy, another 20 minutes. Serve warm with ice cream, if desired.

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo 1 lb. fetuccine 3 tbsp. butter, divided 1 lb. shrimp, peeled and deveined, tails removed kosher salt Freshly ground black pepper 2 cloves garlic, minced 2 tbsp. all-purpose flour 1 c. heavy cream 1/2 c. whole milk 1 egg yolk 1 c. freshly grated Parmesan, plus more for garnish 1 tbsp. Chopped parsley, for garnish Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk. Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper. Garnish with more parmesan and parsley.

Mongolian Beef Ramen

Mongolian Beef Ramen 3 package instant ramen, flavor pack discarded 2 tbsp. vegetable oil 1 lb. sirloin steak, sliced against the grain 2 tbsp. cornstarch 1 tbsp. sesame oil 3 garlic cloves, minced 1 tsp. minced ginger 1/2 c. soy sauce 1/4 c. lightly packed brown sugar 1 c. chicken (or beef) broth pinch red pepper flakes 1 large head broccoli, cut into florets 1 carrot, peeled and cut into matchsticks 3 green onions, thinly sliced Toasted sesame seeds, for garnish Cook ramen noodles according to package instructions. Drain and set aside. In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

Lemon Asparagus Chicken Pasta

Lemon Asparagus Chicken Pasta Kosher salt 1 lb. linguine or spaghetti 1 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts Freshly ground black pepper 2 tsp. Italian seasoning 2 tbsp. butter 1 small red onion, chopped 1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large 3/4 c. heavy cream 1/2 c. low-sodium chicken broth Juice of 1 lemon 3 cloves garlic, minced 3/4 c. shredded mozzarella 1/2 c. freshly grated Parmesan, plus more for garnish 1 lemon, sliced into half moons Freshly chopped parsley, for garnish In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine. Top with sliced chicken and garnish with more Parmesan and parsley.

Easy Chicken and Rice Casserole

Easy Chicken and Rice Casserole Extra-virgin olive oil, for baking dish 2 c. white rice, rinsed well and drained 1 large onion, chopped 2 c. low-sodium chicken broth 2 (10.5-oz.) cans cream of mushroom soup Kosher salt Freshly ground black pepper 4 large bone-in, skin-on chicken thighs (about 2 lb.) 2 tbsp. melted butter 2 tsp. fresh thyme 1 clove garlic, finely minced 1 tbsp. Freshly chopped parsley, for garnish Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper. Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes. Garnish with parsley before serving.

Garlicky Shrimp Zucchini Boats

Garlicky Shrimp Zucchini Boats 4 large zucchini, halved lengthwise 1 tbsp. extra-virgin olive oil 1 tsp. thyme leaves 2 tbsp. butter 3/4 lb. large shrimp, peeled and deveined 2 tomatoes, chopped 3 cloves garlic, minced 1/4 c. heavy cream 1/4 c. grated Parmesan Juice of 1/2 lemon 1 c. shredded mozzarella Freshly chopped parsley, for garnish (optional) Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes. In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. Garnish with more Parmesan and parsley, if desired, before serving.

Chicken Fried Rice

Chicken Fried Rice 2 tbsp. extra-virgin olive oil 3 chicken breasts (about 1 1/2 lb.) Kosher salt Freshly ground black pepper 2 tbsp. sesame oil, divided 1 medium onion, chopped 2 carrots, peeled and diced 3 cloves garlic, minced 1 tbsp. freshly minced ginger 4 c. cooked white rice (preferably leftover) 3/4 c. frozen peas 3 large eggs, beaten 3 tbsp. low-sodium soy sauce 2 green onions, thinly sliced In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces. To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes. Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.

Slow Cooker Italian Pot Roast

Slow Cooker Italian Pot Roast 1 (3-4 lb) Beef chuck roast 3 Tbsp diced onion 3 Tbsp minced fresh garlic 1 (1¼ ounce) package Au Jus mix 1 (1 ounce) package dried Italian salad dressing mix 2 tsp black pepper 1 pinch cayenne (optional) 1½ cups tomato juice Place roast in the bottom of your slow cooker/crock pot. Whisk the remaining ingredients together in a separate bowl and pour over the roast. Cook on LOW for 8-10 hours or on HIGH for about 4-1/2 hours. Serve over risotto or mashed potatoes

FRENCH TOAST CASSEROLE

FRENCH TOAST CASSEROLE 1 loaf (1 pound) French bread, cut into 1-inch cubes 8 large eggs, lightly beaten 3 cups 2% milk 4 teaspoons sugar 1 teaspoon vanilla extract 3/4 teaspoon salt TOPPING: 2 tablespoons butter 3 tablespoons sugar 2 teaspoons ground cinnamon Maple syrup, optional Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.

SHEEPHERDER'S BREAKFAST

SHEEPHERDER'S BREAKFAST Ingredients 3/4 pound bacon strips, finely chopped 1 medium onion, chopped 1 package (30 ounces) frozen shredded hash brown potatoes, thawed 8 large eggs 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan. Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper. Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Pineapple Coconut Smoothie

Pineapple Coconut Smoothie 1 cup of Almond Breeze Almond milk Coconut milk Blend or Original variety 1 banana fresh or frozen 2 cups of frozen pineapple 1/4 cup sweetened flaked coconut Garnishes optional 2 sprigs of mint 2 lime wedges 2 pineapple wedges coarse sugar Place the almond milk, banana, pineapple and coconut in a blender; blend until completely smooth. Serve as is or garnish as follows. For optional garnishes, dip the rim of 2 glasses into water and then into a plate of coarse sugar. Pour the smoothie into the glasses and place a mint sprig into each glass. Place a wedge of pineapple and lime onto the rims of the cups.

Apple Nachos

Apple Nachos 2 cups thinly sliced apples 2 tablespoons caramel sauce 2 tablespoons chocolate sauce 1 tablespoon sprinkles 1 tablespoon miniature chocolate chips Arrange the apples on a plate. Drizzle the apples with the caramel and chocolate sauces. Top with sprinkles and chocolate chips and serve immediately.

Broccoli and Cheese Casserole

Broccoli and Cheese Casserole 4 cups broccoli florets lightly steamed or blanched 3 1/2 cups cooked rice any variety 1/2 cup onion diced 1/4 cup butter 1/4 cup flour 2 cups milk I use whole milk here 3 cups shredded cheddar cheese divided use 2 ounces cream cheese cut into small cubes 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon smoked paprika regular paprika can be substituted 1/4 teaspoon garlic powder 1 cup crushed buttery cracker crumbs such as Ritz crackers 2 tablespoons chopped parsley cooking spray Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray. Melt the butter in a medium pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute. Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4-5 minutes or until sauce has thickened (coats the back of a spoon). Add the cream cheese, 2 cups of shredded cheddar cheese and the salt, pepper, smoked paprika and garlic to the sauce. Stir until smooth. Place the broccoli and rice in a large bowl and stir to combine. Pour the sauce over the top and toss to coat evenly. Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top, along with the crushed crackers. Bake for 20-30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve. NOTES Make Ahead Instructions: Make the casserole through sprinkling the cheese on top. Cover with foil and refrigerate for up to 24 hours. Add the crackers right before you bake the casserole. Add an additional 10 minutes to the bake time.

Mushroom Rice

Mushroom Rice 1/2 cup butter divided use 12 ounces sliced mushrooms 1 cup long grain rice uncooked 10 ounce can condensed French onion soup 10 ounce can condensed beef consomme 2 tablespoons chopped parsley Preheat the oven to 425 degrees F. Heat 2 tablespoons of the butter in a large nonstick ovenproof skillet over medium heat. Add the mushrooms to the pan and cook for 5-6 minutes or until tender and browned. Add the rice, French onion soup and beef consomme to the pan. Cut the remaining butter into slices and add it to the pan. Cover the pan and bake for 30 minutes. Uncover the pan and bake for an additional 30 minutes. Fluff the rice with a fork and stir in the parsley, then serve. NOTES If you don't have a nonstick ovenproof pan, use a square baking dish covered with foil, and be sure to coat it with cooking spray so the rice doesn't stick.

Sauteed Mushrooms

Sauteed Mushrooms 4 tablespoons butter 1 pound button mushrooms cut into 1/2 inch thick slices salt and pepper to taste 2 teaspoons minced garlic 2 tablespoons chopped parsley Melt the butter in a large pan over medium high heat. Add the mushrooms. Season to taste with salt and pepper. Cook, stirring occasionally, for 7 minutes or until most of the liquid has evaporated and mushrooms are caramelized. Add the garlic and cook for 1 more minute, stirring constantly. Sprinkle with parsley, then serve.

Broccoli Chicken Casserole

Broccoli Chicken Casserole 8-10 Frozen Chicken Tenders 1- 12 oz Bag of frozen Broccoli 2/3 Cup Miracle Whip 1- Can of cream of chicken 2- Cups of Mozzarella cheese 1-Cup of evaporated milk 1/2 teaspoon curry powder 1 teaspoon Lemon Juice 1 Sleeve of Ritz or Townhouse Crackers Cook chicken tenders, and either steam or cook broccoli. Once tenders are done, shred them and set aside. Drain broccoli and cut into smaller pieces. Add broccoli to chicken, and then add all other ingredients to bowl and mix well. Spray casserole dish with cooking spray, and then add chicken mixture. Next, add crushed crackers to top. Bake at 350 for 35-40 minutes! Let set for 5 minutes after coming out of oven

Hash Brown Casserole

Hash Brown Casserole 2 Pound Bag of Shredded Hash Browns Thawed 1 Can Cream Of Chicken 1/2 Cup Butter 1/2 Pint of Sour Cream 1/2 Cup chopped Onion 2 Cups grated Colby Cheese Handful of Mozzarella Cheese 1/4 tsp Pepper 1/2 teaspoon salt Preheat oven to 350’ First, Spray casserole dish with cooking spray, or you could use butter. I always take my bag of hash browns from the freezer, and place them in the refrigerator, the night before so they can thaw. When you’re ready to make the casserole, Rinse hash browns and lay on paper towels to drain excess water. Once water has drained off, mix all ingredients together and bake for 50-55 minutes. Cheddar cheese, or any other choice of cheese can be substituted

Loaded Fries

Loaded Fries Bag of Crinkle cut fries Mozzarella Cheese Ranch Dressing Green Onions Real Bacon Bits Bake fries according to directions on package. Within the last 5 minutes remaing to bake, add toppings, and bake until cheese is melted, and bubbly

White Pepper Gravy

White Pepper Gravy 3 Tbsp Butter 3 Tbsp flour 2 cups of milk 1 tsp Salt To taste 1/2 tsp Black pepper To taste On medium heat, melt the butter. Once melted, add the flour to the butter, and whisk til its combined, and smooth. Let it cook, and bubble for a couple of minutes, then add salt & pepper. After that, add the milk, and whisk until the gravy thickens up, and becomes smooth.

Biscuit Bread

Biscuit Bread 2 Cups Self Rising Flour 1 Cup of Buttermilk 1 Teaspoon of bacon grease. I preheat my oven to 450. Once it’s preheated, I put the bacon grease in my cast iron skillet and stick it in the oven for 7 minutes, to get it good and hot. Mix together flour and buttermilk, and pour into your skillet. I bake mine for 17 minutes or until brown on top.

Green Bean Salad

Green Bean Salad For the salad 1 pound green beans trimmed and cut into 2 inch pieces 1 cup cherry tomatoes halved 1/4 cup red onion thinly sliced 1/2 cup feta cheese crumbled 1/3 cup kalamata olives sliced 1/4 cup chopped fresh herbs such as dill, parsley, chives and/or basil For the dressing 1/4 cup olive oil 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon dried oregano salt and pepper to taste Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until just tender. Drain the green beans and place them in a bowl of ice water to cool. Place on a paper towel and pat dry. Add the green beans, tomatoes, onion, feta cheese, olives and herbs to a large bowl. In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano and salt and pepper. Pour the dressing over the vegetables and toss to coat, then serve.

Squash Casserole

Squash Casserole 6 tablespoons butter divided use 2 tablespoons flour 2 pounds yellow squash cut into 1/2 inch thick slices 1/2 cup onion diced salt and pepper to taste 1/4 teaspoon dried thyme 1/2 cup heavy cream 1 cup milk 2 1/2 cups cheddar cheese divided use 1 cup buttery crackers crushed 2 tablespoons chives thinly sliced cooking spray Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F. Add the squash and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste. Remove the squash mixture from the pan and place in a large bowl. Cover to keep warm. Wipe out the pan with a paper towel. Melt 2 more tablespoons of butter in the pan. Add the flour and whisk to combine. Cook the flour mixture for 1 minute, stirring constantly. Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste. Cook the sauce for an additional 2 minutes or until just thickened. Coat a 2 quart baking dish with cooking spray. Pour the sauce into the bowl with the squash. Add 1 1/2 cups of cheese and stir to combine. Pour the squash and cheese mixture into the prepared dish. Sprinkle the remaining cup of shredded cheese over the top of the casserole. Melt the remaining 2 tablespoons of butter. Pour the butter into the crushed crackers and stir to combine. Sprinkle the crackers over the layer of shredded cheese in the casserole. Bake for 15-20 minutes until cheese has melted and crackers are golden brown. Sprinkle with chives. Let stand for 5 minutes, then serve.

Roasted Root Vegetables

Roasted Root Vegetables cooking spray 1 1/2 cups carrots peeled, cut into 1 inch pieces 1 1/2 cups sweet potatoes peeled, cut into 1 inch pieces 1/2 cup red onion cut into 1/2 inch wedges 1 cup parsnips peeled, cut into 1 inch pieces 1 1/2 cups beets red or yellow or a combination, peeled and cut into 1 inch pieces 1/4 cup extra virgin olive oil 1 1/2 teaspoons minced garlic 1 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons chopped parsley Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray. Mix together the olive oil, garlic, salt and pepper in a small bowl. Spread the vegetables out on the sheet pan in a single layer. Drizzle the olive oil mixture over the top; use your hands to toss the vegetables around to evenly coat. Roast for 25-30 minutes or until vegetables are tender and starting to caramelize. Sprinkle with parsley, then serve. NOTES If you're using red beets and want to keep them from staining the rest of the vegetables, wrap them separately in a foil packet to contain the juices, then place the packet on the sheet pan with everything else.

Grilled Eggplant

Grilled Eggplant 2 large eggplants cut crosswise into 1/2 inch thick slices 5 tablespoons olive oil 2 tablespoons lemon juice 1 1/4 teaspoons salt 1/4 teaspoon pepper 1 1/2 teaspoons dried Italian seasoning 1 1/2 teaspoons garlic minced 2 tablespoons parsley leaves chopped lemon wedges for serving optional Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine. Add the eggplant slices to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours. Preheat a grill or grill pan to medium high heat. Cook the eggplant for 3-4 minutes per side or until browned and tender. Place the eggplant on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.

Beef Noodle Soup

Beef Noodle Soup 2 teaspoons butter 1 medium yellow onion finely diced 3 inch carrots halved lengthwise, peeled and sliced into 1/2 pieces 3 inch stalks of celery sliced into 1/2 pieces 4 cups of leftover cooked beef cut into large chunks (such as pot roast) 6 cups of beef broth 8 ounces of egg noodles kosher salt and pepper 2 tablespoons chopped parsley Heat the butter over medium in a large stock pot. Add the onion and season with salt and pepper; cook for 3-5 minutes or until onion is translucent. Add the carrots and celery and cook for 3 more minutes. Pour the beef broth into the pot and bring it to a simmer. Add the beef to the pot and cook at a simmer for 15 minutes or until vegetables have softened. Add the noodles and bring to a boil. Boil for the time specified on your noodle packaging. Taste for seasoning and add additional salt and pepper as needed. Stir in the chopped parsley and serve.

Cilantro Lime Chicken

Cilantro Lime Chicken 2 pounds boneless skinless chicken breasts I prefer to use thin chicken breasts for this recipe 3 limes zested and juiced 1 cup packed of cilantro leaves and stems 1/3 cup extra virgin olive oil 1/2 tablespoons honey 1 clove of garlic 1 teaspoon kosher salt 1 teaspoon ground pepper Cilantro sprigs and lime wedges for garnish Place the lime zest and juice, cilantro, olive oil, honey, garlic, salt and pepper in a blender. Blend for 1 minute or until sauce is smooth. Divide the sauce in half. Pour half of the sauce into a resealable bag. Add the chicken and seal the bag; shake to coat the chicken in the marinade.Place the remaining sauce in the refrigerator. Marinate the chicken for 1-4 hours. Heat a grill or grill pan over medium high heat. Cook the chicken for 5-6 minutes on each side or until cooked through. After the chicken is cooked, brush the remaining sauce over the chicken. Serve any leftover sauce on the side for dipping. Garnish with lime wedges and cilantro sprigs if desired.

Salmon in Foil with Lemon and Dill

Salmon in Foil with Lemon and Dill 1 salmon fillet 1 1/2 - 2 pounds 4 tablespoons butter melted 2 teaspoons minced garlic 2 teaspoons lemon zest salt and pepper to taste 1/4 cup chopped fresh dill cooking spray Optional garnish: lemon slices Preheat the oven to 375 degrees. Line a sheet pan with foil and coat the foil with cooking spray. In a small bowl mix together the butter, garlic, lemon zest and salt and pepper to taste. Place the salmon on the foil and pour the butter mixture over the top. Cover the salmon with foil and bake for 15-20 minutes, or until fish is just done. Turn oven to broil. Uncover the fish and place on top rack; broil for 5 minutes or until lightly browned. Remove from oven and sprinkle with dill. Add lemon slices for garnish and serve immediately.

Sweet and Sour Shrimp

Sweet and Sour Shrimp 2 9-ounce boxes Frozen Jumbo Butterfly Shrimp 2 teaspoons vegetable oil 1 red bell pepper cut into 1 inch pieces 1 green bell pepper cut into 1 inch pieces 1 cup pineapple chunks salt and pepper to taste cooking spray For the sauce: 1/2 cup sugar 1/3 cup apple cider vinegar 2 tablespoons soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/3 cup ketchup 1 tablespoon cornstarch Preheat the oven to 425 degrees. Line a sheet pan with foil and coat the foil with cooking spray. Place the shrimp on one side of the pan and the peppers on the other side of the pan. Toss the peppers with the oil and season with salt and pepper to taste. Bake for 14 minutes or until shrimp are browned and crispy and peppers are softened. While the shrimp and peppers are cooking, make the sauce. In a small pan bring the sugar, apple cider vinegar, soy sauce, garlic powder, onion powder and ketchup to a boil. Mix the cornstarch with 1 tablespoon of cold water and stir until smooth. Pour the cornstarch into the sauce and cook for 1 more minute or until sauce has thickened. Remove the shrimp and peppers from the oven; add the pineapple to the pan. Pour the sauce over the top and toss to coat. Serve immediately, over rice if desired.