Strawberry Brownies

Strawberry Brownies FOR GLAZE: 1 cup powdered sugar 1 -2 TB water or milk FOR BROWNIES: 1 box strawberry cake mix (I use Duncan Hines) 2 eggs 1/3 cup oil FOR BROWNIES: Preheat oven to 350 degrees. Line 8″ square baking pan with parchment (and spray with Pam). Mix strawberry cake mix, eggs, and oil with hand mixer until well combined. Spread batter evenly into pan. Bake for 15 minutes or until just set; be careful not to overcook. Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift. FOR GLAZE: Mix powdered sugar and water until smooth. Add just enough water until thick but spreadable. Pour glaze over brownies, spreading to edges so that glaze will drip down sides. Allow brownies to cool and glaze to set before cutting into squares.

ONE-PAN TACO RICE DINNER

ONE-PAN TACO RICE DINNER 1 pound ground beef 1 packet taco seasoning 2 cups water 2 cups Minute Rice uncooked 1 cup salsa 1 cup shredded cheddar cheese In a large skillet, brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water. Stir well and allow mixture to come to a boil. Turn down heat, then add in uncooked Minute Rice and stir. Cover and cook for about 5 minutes (until rice is tender.) Then remove lid and stir in salsa and cheese. Turn off the heat and it’s ready to serve

EASY FROZEN STRAWBERRY DESSERT

EASY FROZEN STRAWBERRY DESSERT 3 cups graham cracker crumbs (about 22 full sheet graham crackers) 3/4 cup unsalted butter, melted 6 tablespoon granulated sugar 8 oz cream cheese, softened 1/2 cup powdered sugar 1 can 14 oz sweetened condensed milk 1 teaspoon vanilla extract 1 cup heavy whipping cream 1 cup diced strawberries 2 1/2 cups whole strawberries Spray a 9 x 13 inch pan with non – stick spray. Set aside. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined. Add whipped cream beat until well combined . Fold in diced strawberries. Spread over the graham cracker layer. Sprinkle with the rest of the graham cracker crumbs. NOTES Leave in the freezer for at least 5 hours and take it out of freezer about 20 – 30 minutes before serving.

GARLIC PARMESAN ROASTED SHRIMP

GARLIC PARMESAN ROASTED SHRIMP 1 1/2 lbs of uncooked shrimp peeled and deveined 2 Lemons 1 1/2 Sticks of Butter 1 package of Good Seasons Italian Dressing Mix Line a cookie sheet with tin foil. Melt the butter in your microwave or on your stovetop and pour it onto the cookie sheet. Slice lemons and dot across your cookie sheet in the butter. Toss Shrimp in the Dressing Mix and put it onto the cookie sheet. You do not need to toss into the butter. Bake at 350 degrees for 10-15 Minutes.

Gooey Chocolate Pudding Cake

Gooey Chocolate Pudding Cake 3/4 cup all-purpose flour 1/2 cup sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 2/3 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla TOPPING 2/3 cup brown sugar packed 1/4 cup cocoa powder 1/4 cup miniature semisweet chocolate chips 1 1/4 cups very hot water Preheat oven to 350°F. In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder. Add milk and oil, and vanilla. Stir until well mixed. In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top. Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).

Pumpkin Crunch Cake

Pumpkin Crunch Cake 1 can (15 oz) pumpkin 1 can (12 oz) evaporated milk 3 large eggs 1 1/2 cups sugar 1 t. cinnamon 1/2 t. salt 1 box yellow cake mix 1 c. pecans, chopped 1 c. butter, melted Cool Whip Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish. Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.

Praline Crunch

Praline Crunch 8 cups Crispix cereal 2 cup pecan halves ½ cup brown sugar, packed ½ cup corn syrup ½ cup butter 1 tsp vanilla extract ½ tsp baking soda Preheat oven to 250ºF. In a large bowl, combine cereal and pecans. In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly. Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces.

TEQUILA MARGARITA BALLS

TEQUILA MARGARITA BALLS 1 (12 ounce) package vanilla wafers 1/2 pound ground almonds 4 ounces white chocolate 1/4 cup tequila 1/4 cup orange marmalade 2 tablespoons light corn syrup Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. Melt four 1 oz squares white chocolate according to package directions. In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. Shape into 1-inch balls and coat with sugar. Store in refrigerator.

Pumpkin Spice Bread

Pumpkin Spice Bread Makes 2 loaves 2 cups canned pumpkin 3 cups sugar 1 cup water 1 cup vegetable oil 4 eggs 3 1⁄3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon baking powder 1⁄2 teaspoon nutmeg 3⁄4 teaspoon ground cloves Heat oven to 350. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

Piña Colada Dump Cake

Piña Colada Dump Cake ½ cup unsalted butter, melted ⅓ cup spiced rum 2 pounds frozen pineapple chunks 1 (15.25-ounce) box yellow cake mix 2 cups sweetened coconut flakes ½ cup (1 stick) unsalted butter, cubed Vanilla ice cream, optional Whipped cream, optional Maraschino cherries, optional Preheat oven to 350º F. In a 9×13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined. Sprinkle the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top. Evenly place butter cubes on top of the shredded coconut. Place baking dish in oven and bake for 50-60 minutes, or until batter is cooked through and coconut is toasted but not burnt. If the coconut begins to burn before end of cook time, cover with aluminum foil. Serve warm or cool with desired toppings.

Easy Butter Fingers Candy

Easy Butter Fingers Candy 1 pound candy corn 1 (18 ounce) jar crunchy peanut butter 1 (6 ounce) bag semisweet chocolate chips 1 tablespoon vegetable shortening, or more if needed Line a 9x13-inch pan with parchment paper. Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth. Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan. Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

EASY FROZEN S’MORE SANDWICHES

EASY FROZEN S’MORE SANDWICHES 1 box instant chocolate pudding 6 serving size 2.5 cups cold milk 16 graham crackers 7 oz marshmallow creme 4 oz cream cheese softened 8 oz frozen whipped topping thawed Line a 9×13 pan with foil or parchment paper, allowing paper to overhang pan. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9×13 pan and spread into an even layer. Chill pudding layer while you mix up the marshmallow layer. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping. Spread marshmallow layer over chocolate layer. Cover with foil. Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9×13 pan and place on a cutting board. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.

Lemon blueberry bread

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

Pumpkin Spice Bread

Pumpkin Spice Bread 2 cups canned pumpkin 3 cups sugar 1 cup water 1 cup vegetable oil 4 eggs 3 1⁄3 cups all-purpose flour 2 teaspoons of baking soda 2 teaspoons of cinnamon 1 teaspoon of salt 1 teaspoon of baking powder 1⁄2 teaspoon nutmeg 3⁄4 teaspoon ground cloves Heat oven to 350. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Make sure you grease two 9 x 5 inch loaf pans and dust with flour then evenly divide the batter between the two pans. Once divided, bake until a toothpick inserted in center comes out clean, about 60 to 70 minutes . Let it cool for approx 15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

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.

LEMON LOAF

LEMON LOAF 3 large eggs. +1+1/2 cups cake flour. +1 cup granulated sugar. +1/3 cup lemon juice. +1/2 cup coconut oil. +2 tbsp butter, softened. +1 tsp lemon extract. +1 tsp vanilla extract. +1 tsp baking powder. +1/2 tsp baking soda. +1/2 tsp salt. FOR THE LEMON ICING You’ll need: +1 cup powdered sugar+1 tbsp. +2 tbsp whole milk. +1/2 tsp lemon extract. In a medium bowl, mix the flour with the baking soda, baking powder, and salt. In a separate bowl, blend the eggs, white sugar, softened butter, vanilla extract, lemon extract, and lemon juice, using an electric mixer*. Drop the dry ingredients into the wet ingredient and combine it until soft. Stir in oil, and blend properly for another few seconds. Pour the batter into a lightly greased loaf pan. Bake for 40 to 45 minutes at 350 degrees F. When a toothpick trapped in the cake’s middle comes out clean, remove it from the oven. Meanwhile, prepare the icing. Combine all the icing ingredients in a small bowl, and beat with an electric mixer at low speed to create the lemon icing. Remove the loaf from the pan while it is cooled and frost the top with the icing. Until slicing, let thermion loaf in the fridge till the icing set in.

Seafood Mac and Cheese

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

BEER BREAD WITH CHEDDAR

BEER BREAD WITH CHEDDAR 3 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon cumin 2 tablespoons sugar 6 slices crispy cooked bacon coarsely chopped 3 tablespoons jalapeno pepper finely minced 2 1/4 cups grated cheddar cheese 1 beer (12 ounces) 3 tablespoons butter melted Ready the oven and preheat to 350 degrees F. Apply cooking spray in a 9×5-inch loaf pan. In a large mixing bowl, add in the baking powder, cumin, garlic powder, jalapeno pepper, cheddar cheese, bacon, and salt. Stir until well blended. Pour in the beer and stir until just blended. Spread the mixture over the loaf pan. Add in the melted butter ion top of the bread. Place inside the preheated oven and bake for 50 to 60 minutes or until the color turns brown. Remove from the oven and let it sit on a wire rack. Remove from the pan and allow let the bread to sit at room temperature for 20 minutes to cool. Slice into small cuts.

Stuffed Meatloaf Roll

Stuffed Meatloaf Roll Garnish 1 c. tablespoon butter 1/2 onion, chopped 2 garlic cloves, chopped 1 cup mushrooms, sliced 1 1/2 cups baby spinach, chopped 1 cup of Gruyère (Emmenthal, strong Cheddar or other) *Meatloaf 1 lb ground beef 2 Italian sausages 1/2 cup breadcrumbs 1/4 cup ketchup 1 egg, beaten 2 c. chopped fresh parsley 1 c. fresh thyme 1/2 c. 1/2 teaspoon dried sage Salt and pepper, to taste In a skillet, melt the butter over medium heat and brown the onion in it. Add the garlic, mushrooms and spinach, sauté until the water from the mushrooms has evaporated. Take from heat, join cheese and stirring until dissolved. Reserve. Blend meatloaf ingredients very well . Put half of the meat in the bottom of a loaf pan, making sure to make a long cavity in the center of the meat. Spread the filling in the center of the cavity, and cover with the rest of the meat. Put in the oven at 325 ° about 1 hour. Waiting at least ten minutes before slicing .

Poor Man’s Stew

Poor Man’s Stew 1 pound ground beef 1/2 medium onion, chopped 3 slices bacon, raw and chopped 3-4 carrots, peeled and sliced 3-4 small potatoes, peeled and cut into 1″ chunks 2 15 oz. cans kidney beans, undrained 1 15 oz. can whole or chopped tomatoes, undrained 1 8 oz. can tomato sauce 1 cup beef broth salt and pepper to taste Brown ground beef, drain fat. Add onion and cook until onion is soft. Add kidney beans and rinse out can with a little water and add that. Add bacon (not cooked, just raw), and remaining ingredients Season to taste with salt and pepper. Let cook with lid on about 30 minutes or until potatoes and carrots are cooked. If too soupy, cook with lid off for an additional 15-20 minutes. If you like a thick stew, you can add about 1 tbs. flour to 1/4 cup water, stir until there are no lumps and add to stew to thicken.

Broccoli, Rice, Cheese, and Chicken Casserole

Broccoli, Rice, Cheese, and Chicken Casserole 2 cups water 2 cups uncooked instant rice 2 (10 ounce) cans chunk chicken, drained 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup ¼ cup butter 1 cup milk 1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped 1 pound processed cheese food Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes. In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

CAJUN SHRIMP IN FOIL

CAJUN SHRIMP IN FOIL 1 tablespoon Cajun or Creole seasoning 24 (1 pound) cleaned large shrimp 3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced 1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds 1 large red bell pepper, seeded and cut into thin strips 1 1/2 cups corn kernels 1/4 cup chopped fresh Italian parsley leaves 1/4 cup chopped fresh basil leaves 1/4 cup dry white wine, such as Pinot Grigio 2 tbsp olive oil In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat. Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface. Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil. Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage. To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates. To freeze and heat: Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon sized bag). Freeze for up to two (2) months. There is no need to thaw before cooking. Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F. Once oven comes to temperature, continue to cook for 35-40 minutes.

One Pan Shrimp Fettuccine Alfredo

One Pan Shrimp Fettuccine Alfredo 3 tablespoons unsalted butter divided 16 ounces large shrimp peeled, deveined, and tails removed 2 cloves garlic minced 2 cups chicken broth 1 cup milk 8 ounces fettuccine noodles dry 1 cup parmesan cheese grated 1/2 cup heavy cream 1/4 teaspoon pepper pinch nutmeg parsley as a garnish In a sauté pan over medium heat, add two tablespoons of butter. Once hot, add shrimp and cook for 1-2 minutes each side, or until opaque. Transfer to a plate or bowl and cover to keep warm. Add remaining butter and minced garlic to pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly). Add chicken broth, milk, and fettuccine noodles. Stir noodles to separate. Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes (or until al dente according to your pasta’s package directions). Stir once halfway through to separate noodles.Remove lid. Most of liquid should be absorbed. Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken. Garnish with parsley before serving.

MEXICAN CASSEROLE

MEXICAN CASSEROLE 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed (I didn’t use the whole bag) 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa

Fried Cabbage with Bacon, Onion, and Garlic

Fried Cabbage with Bacon, Onion, and Garlic 6 slices bacon, chopped 1 large onion, diced 2 cloves garlic, minced 1 large head cabbage, cored and sliced 1 tablespoon salt, or to taste 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon paprika Add all ingredients to list Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Crockpot Pepper Steak

Crockpot Pepper Steak 1.5 lbs of beef strips I used thinly sliced round steaks and sliced them into strips 1 green bell pepper sliced thick 1 red bell pepper sliced thick 1/2 onion sliced thick 1 1/2 cups of beef stock 3 tablespoons of soy sauce 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 2 teaspoon brown sugar Place the beef, bell peppers and onions in a slow cooker. Add the seasonings, brown sugar, and soy sauce over the beef and peppers. Pour the beef stock in the crock pot. Stir to combine. Cover and cook on low for 5 hours or until the steak is cooked through. Serve over a bed of white rice. Note: if you could like your sauce to be thicker. One hour before dinner is ready – In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

Garlic Shrimp Pasta

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

Crock Pot Beef and Noodles

Crock Pot Beef and Noodles 1 2 lb chuck roast 2-3 tbsp vegetable oil 1 tbsp steak seasoning salt and pepper 1 medium onion diced 4 cups water 4 tsp Better than Bouillon concentrated beef stock 2 tsp Worcestershire sauce 1 tsp minced garlic 1 12 oz bag frozen egg noodles like Reames (smaller bag) 1/2 cup heavy cream optional Season both sides of chuck roast with steak seasoning and salt & pepper. Rub it in well. In a large skillet over high heat, add vegetable oil. Once oil is heated, add chuck roast. It should make a nice, loud sizzle when you put it in. Brown for about 2 minutes, then flip it over and brown the opposite side. Brown for a couple of minutes then turn off heat. Transfer chuck roast to your 6 quart crock pot. Add in diced onion. Cover crock pot and cook on low for about 6-8 hours. No additional liquid needs to be added. After roast has cooked, pull it out and put it on a plate. Begin shredding the beef, taking care to remove any excess fat bits. Place the shredded beef back into the crock pot. In a bowl, whisk together the water, Better than Bouillon, Worcestershire sauce and minced garlic. Pour mixture into crock pot over beef. Stir in bag of frozen egg noodles. Stir then cover crock pot and cook for an additional hour on low until noodles are fully cooked. Notes Optional: During the last 15 minutes of cooking, add in 1/2 cup heavy cream.

Slow Cooker Cream Cheese Crack Chicken

Slow Cooker Cream Cheese Crack Chicken 3 chicken breasts 2 (8 oz.) packages cream cheese 1 packet ranch seasoning 1 cup shredded cheddar cheese 1 teaspoon garlic powder 8 slices bacon, cooked and crumbled 8 slices cheddar cheese 8 hoagie rolls Add the chicken, cream cheese, ranch seasoning, shredded cheddar cheese and garlic powder to a slow cooker and cook on high for 3-4 hours. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon. More than enough for 8 hoagie rolls!

Creamy Cornbread Casserole

Creamy Cornbread Casserole 1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved 1 (14.75 ounce) can cream-style corn 2 large eggs eggs 1 (8 ounce) package dry corn bread mix 1 cup sour cream 8 ounces Cheddar cheese, shredded Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese. Bake in preheated oven for 30 minutes, until golden brown. NOTE: To make this even better, heat some butter in a cast iron skillet while you preheat your oven, then pour the batter into the skillet and cook that way..

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken 2 lbs boneless chicken breasts (or leg quarters) 1/4 cup brown sugar ½ cup soy sauce 2 tablespoons cider vinegar ½ teaspoon ground ginger 1 clove minced garlic ⅛ teaspoon pepper 2 teaspoons cornstarch 2 teaspoons water Place chicken in the crockpot. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours. Remove chicken from slow cooker, chop into cubes, and set aside. Strain the cooking liquid into a skillet and bring to a boil. In a small bowl whisk cornstarch and water until combined. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in. Coat chicken with sauce and let heat through.

Chicken & Green Chili Enchiladas

Chicken & Green Chili Enchiladas 2 tablespoons olive oil 2 1/2 tablespoons flour 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon oregano 1/4 teaspoon salt Pinch cinnamon 2 tablespoons tomato paste 2 cups vegetable broth 1 tablespoon apple cider vinegar Salt & pepper to taste In a heavy pot heat olive oil until hot and add flour and all dry seasonings. Whisk for about 2 minutes and add tomato paste and vegetable broth. Simmer about 5 minutes whisking often. It will start to thicken. Turn off heat and add the apple cider vinegar and more salt and pepper to taste. For enchiladas 3 cups cheese. I use Mexican blend 1 small can green chili’s Flour or corn tortillas Pour enough sauce on the bottom of your pan to cover. Coat each tortilla in sauce and add chicken roll up and place in pan. When done pour over more sauce to cover enchiladas and add cheese to cover and green chili’s and a sprinkle of dried cilantro. Bake at 350 for 25 min until heated through.

Cherry Filled Crescent Rolls

Cherry Filled Crescent Rolls 8 rolls. 1 (8 counts) can of crescent rolls. 1 ½ cups of cherry pie filling. ½ cup of confectioners sugar. How to: First, unroll the crescent rolls dough and fill with 2 tbsps of cherry pie in each one then roll up the dough. Bake according to the instructions on the can and sprinkle with confectioners sugar. Enjoy! Easy, peasy, and yummy! I like to have this cold after a nice meal. Give it a shot, you won’t regret it.

CREAM CHEESE LEMONADE PIE

CREAM CHEESE LEMONADE PIE For the Creamy Pie 1 5 oz can Evaporated milk 1 3.4oz box of instant lemon pudding mix 2 8oz packages of cream cheese ¾ cup frozen lemonade concentrate For the Pie Crust 2⅔ cup graham cracker crumbs ⅓ cup sugar ⅔ cup butter, melted Or you can use 1 graham cracker crust, 9 inch Preheat over to 350° For the Pie Crust In a medium mixing bowl, combined all ingredients and whisk together until well combined. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool. For the Creamy Pie In a small mixing bowl, combined milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust. Cover and refrigerate for at least 4 hours.

Million Dollar Cake

Million Dollar Cake 1 (18 1/4 ounce) package yellow cake mix 3 eggs (or as called for by your cake mix) 1/3 cup oil (or as called for by your cake mix) 1 1/3 cups water (or as called for by your cake mix) 8 ounces cream cheese 1 1/2 cups confectioners’ sugar 1 (20 ounce) can crushed pineapple in juice 2 (8 ounce) cans mandarin oranges, drained 1 (3 1/2 ounce) package vanilla instant pudding mix 1 (8 ounce) container frozen whipped topping, thawed Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners’ sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of the cake. Mix in the dry pudding mix. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading the last bit of frosting on top and sides of the cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

No-Bake Pineapple Dream Dessert

No-Bake Pineapple Dream Dessert 1/2 cup granulated sugar 1/2 cup melted butter 20 graham crackers, crushed Topping 1/4 cup shredded coconut 1/4 cup diced pineapple (drained) In a medium mixing bowl, mix the cream cheese with an electric mixer until slightly fluffy Gradually add the powdered sugar, and mix until well combined Mix in the whipped topping, and beat until fluffy With a spatula, fold in the crushed pineapple, then set aside In a small mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined, then, pat mixture into a 9 X 9 baking dish Spoon the filling over the crust, and smooth with spatula until even Top with shredded coconut and diced pineapple, and refrigerate for 2 hours or until firm

Caramel Cake

Caramel Cake 3 sticks butter 3 cups of sugar 5 eggs 3 1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/4 cups whole milk 1 teaspoon vanilla How to make it : Preheat your oven to 350 degrees. Cream the butter, sugar, and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing. Caramel Icing 2 sticks butter 1 (16 oz.) box of light brown sugar 1/4 teaspoon salt 2/3 cup evaporated milk (canned) 2 cups sifted confectioner’s sugar 2 teaspoons pure vanilla extract How to make it : Place butter, brown sugar, and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using a mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icings between the layers.

Cinnamon Apple Cake

Cinnamon Apple Cake 2 cups all-purpose flour 1 large apple, peeled and chopped 1 cup of vegetable oil 1 cup dark brown sugar 1/2 cup granulated white sugar 1/2 cup walnuts, chopped 2 large eggs 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Preheat oven to 350°F and lightly grease a 9-inch round cake pan. In a medium bowl, mix together the eggs and oil. Add the cinnamon, white and brown sugars, and vanilla extract and mix until combined. Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated. Fold in the apples and the nuts and pour batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for 15 minutes before slicing and serving.

Quick Italian Cream Cake

Quick Italian Cream Cake 1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe) 3 large eggs 1 1/4 cups buttermilk 1/4 cup vegetable oil 1 (3 1/2-ounce) can flaked coconut 2/3 cup chopped pecans, toasted 3 T Rum (optional) Cream Cheese Frosting (below) How to make it : Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. Spread Cream Cheese Frosting between layers and on top and sides of the cake. Chill 2 hours before slicing. Cream Cheese Frosting 1 (8-ounce) package cream cheese, softened 1/2 cup butter or margarine, softened 1 (16-ounce) package powdered sugar 2 teaspoons vanilla extract 1 cup chopped pecans, toasted How to make it : Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Pineapple Cake with Cheese Cake Filling

Pineapple Cake with Cheese Cake Filling 1 super moist yellow cake mix 1 tablespoon pineapple juice 1 egg milk butter, melted Follow the directions on any super moist yellow cake mix you choose (I like Duncan Hines), however, replace the oil in the recipe and use melted butter instead. Replace the water in the recipe and use whole milk instead. Add one more large egg than the directions call for, and add the tablespoon of pineapple juice. Then follow the directions for baking. Pour batter into two greased 6-inch cake pans. Bake, as directed on box or until a cake tester, comes out clean when inserted in the center of cakes. Once the two cakes have finished baking, allow them to cool completely. No Bake Cheese Cake Filling 3 (8oz each) packages cream cheese (room temperature) 2/3 cups plus 6 tablespoons sugar 1 1/2 cups whipping cream 3 tablespoons pure vanilla extract In the electric mixer on high speed whip the heavy cream until soft peaks form and set aside. Then in another bowl, on medium speed, mix the cream cheese, sugar, and vanilla until light and creamy. Fold in the whipped cream. Cake Assembly Make cake as directed and cool completely. Slice the two cakes in half lengthwise through the middle, using a long serrated knife. Set all four of the cake layers aside. Place your bottom layer on a plate. It should be evenly flat on top. Pour and spread some of the cheesecake fillings on the bottom layer. Top with a second cake layer that should be evenly flat as well. Pour and spread some of the cheesecake fillings on the second layer. Add a third layer making sure it is also evenly flat on top. With a flat spatula spread the remaining filling on top and all around the sides cake. Next, place a pineapple ring on top of the cake and gently press down into the filling. Make fine crumbs out of the final layer you did not use by using a food processor. Apply cake crumbs to the sides of the cake. Top with a maraschino cherry for an added garnish!

MOUNDS CAKE

MOUNDS CAKE 1 cake mix ( white or yellow cake mix ) ½ cup of cocoa ½ cup of sugar 2 cups chocolate chips 1 cup chocolate syrup 8 oz. tub Cool Whip 2 cups Coconut, shredded Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well. Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over the top of the cake. Bake for 30 minutes. Remove from the oven. Poke holes in cake with a meat fork. Warm chocolate syrup and pour over hot cake. Cover and Cool cake overnight. Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve

Hershey S’mores Cupcakes

Hershey S’mores Cupcakes For the crust: 1 1/3 cup graham crackers crumbs 5 Tablespoon sugar 5 Tablespoon unsalted butter melted For chocolate cupcakes: 1 cup of sugar 3/4 cup plus 2 tablespoons all-purpose flour 6 tablespoons Hershey’s Cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk- room temperature 1/2 cup vegetable oil 1 large egg lightly beaten 1 teaspoon vanilla 1/2 cup boiling water For marshmallow filling: 2 egg whites 1/2 cup sugar 1/4 teaspoon cream of tartar 1 teaspoon vanilla For milk chocolate ganache: 1 cup heavy whipping cream 10 oz. milk chocolate-finely chopped 1/2 Tablespoon vegetable oil To make the crust: Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside. In a small bowl, combine graham cracker crumbs, sugar, and melted butter and mix well with a fork. Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool. To make the cupcakes: In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be 3/4 full) Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake(cut the top of each center and save for later to place it back onto the filling). To make marshmallow filling: In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. In the end, add vanilla and mix well. Transfer the filling to a piping bag with a round tip or use the plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes. To make the ganache: On a low heat in a small saucepan melt chopped milk chocolate with 1/2 Tablespoon vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combined. Using a spoon spread the ganache onto the cupcakes. If the ganache is the too runny place it in the fridge briefly to set to top the cupcakes. Store in the fridge.

3 Minute Fudge

3 Minute Fudge 1 can Sweetened Condensed milk (14 ounces) 2 cups (1 12 ounce bag) semi-sweet chocolate chips 1 teaspoon vanilla extract Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside. In a microwave-safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from the microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth. Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1-inch squares. (you can place in the refrigerator for 1 hour to speed up the process.) Store in an airtight container. Fudge does not need to be kept refrigerated.

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls 3 c Rice Krispies 2 bags chocolate chips, melted 2 c peanut butter 2 c powdered sugar Combine peanut butter/ powdered sugar/rice Krispies together and then roll into balls and dip the balls in chocolate to coat & let the chocolate peanut butter balls set to harden

Apple Cinnamon Chimichangas

Apple Cinnamon Chimichangas 1 (21 ounce) can apple pie filling ½ cup cinnamon sugar 15 (6 inch) flour tortillas 1 cup oil for frying Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes. Place cinnamon sugar in a shallow dish. Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito. Heat oil in a large, deep saucepan over medium heat. Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.

Baked Ziti

Baked Ziti 1 pound ziti (can sub penne) pasta Extra virgin olive oil 1 pound bulk Italian sausage or ground beef or pork 1 large onion, chopped 3-4 garlic cloves, chopped 1 tablespoon fresh rosemary (or basil), minced 1 tablespoon Italian seasoning 1/2 teaspoon red pepper flakes 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce Salt and pepper to taste 1/2 pound of mozzarella cheese, grated or shredded 1 heaping cup of ricotta cheese 1 cup grated parmesan or pecorino cheese Cook the pasta: Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce. Brown the meat: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well. Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt. Make the sauce: When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer. Add salt and pepper, and adjust seasonings to your taste. Preheat the oven to 350°F. Layer in casserole dish: Spread a thin layer of the sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole. Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese. At this point you can cover and refrigerate or freeze to make ahead. Bake: Bake in oven at 350°F until the top is lightly browned and the cheese melted, about 20 to 25 minutes.

Cinnamon Roll Casserole

Cinnamon Roll Casserole 2 tablespoons of melted butter or baking spray 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing 4 eggs 1/2 cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1 cup chopped Pecans 1/4 cup maple syrup Garnish: Icing from cinnamon rolls Maple syrup (if desired) --I found it was sweet enough without it. Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.

Walking Taco Casserole

Walking Taco Casserole 1 1⁄2 pounds Ground Beef 1⁄3 large Onion, chopped 1 can Green Chilies, small can 1 can Enchilada Sauce 2 ounces Cream CheeseIngredients 1 bag Fritos Corn Chips 1 bag Shredded Cheese 3⁄4 cup Lettuce, shredded 1⁄2 cup Tomato, fresh, diced 16 ounces Salsa 8 ounces Sour Cream Brown ground beef with onion. Add green chilies, enchilada sauce and cream cheese. In a 9×13 pan, repeat layers as follows: Fritos chips Meat Mixture Shredded Cheese. Bake at 350 for 15-20 minutes or until cheese is bubbly. Top individual servings with lettuce, tomatoes, salsa, sour cream as desired

Best Potatoes

Best Potatoes 3 tablespoons mayonnaise 2 cloves garlic, crushed 1 teaspoon dried oregano salt and pepper to taste 5 medium (2-1/4" to 3" dia, raw)s potatoes, quartered In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside. Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool. Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil. Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Place on the prepared grill, and cook until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

Caramel Apple Dump Cake

Caramel Apple Dump Cake 6 cups sliced peeled, and cored apple (about 3 large apples) 1 jar caramel ice cream topping 1 teaspoon cinnamon 1 (15.25 oz.) yellow cake mix (tonight I used a butter pecan mix because it’s what I had) 1/2 cup melted butter Place sliced apples in bottom of greased 9x13 baking dish. Pour caramel sauce over apples and sprinkle with cinnamon. Toss cake mix with melted butter and crumble evenly over apples. Bake at 350° for 45 minutes.

Sweet Potato Bread

Sweet Potato Bread 2 cups white sugar 1 cup vegetable oil 3 eggs 2 cups mashed canned candied yams or 2 cups sweet potatoes 1 teaspoon vanilla 3 cups flour 1⁄4 teaspoon baking powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon ground cloves 1 cup chopped walnuts Preheat oven to 325 degrees. In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla. In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients. Stir until just combined. Fold in walnuts. Pour into 2 standard loaf pans. Bake for 75 minutes or until thin knife inserted in center comes out clean.

CINNAMON TOAST CRUNCH BARS

CINNAMON TOAST CRUNCH BARS ¼ cup (60 ml) maple syrup ½ cup (100 g) coconut sugar or packed brown sugar ¼ cup (60 g) almond butter or cashew butter ⅓ cup (80 ml) neutral oil 1 tsp vanilla extract ½ tsp salt 2 tsp (5 g) ground cinnamon ½ tsp ground allspice 1½ cups (180 g) white whole wheat flour or spelt flour 1 tsp baking powder ICING 4 tbsp (56 g) virgin coconut oil or butter 1 tbsp (15 g) almond butter or cashew butter 6 tbsp (70 g) sugar 1 tbsp (8 g) ground cinnamon Preheat the oven to 350°F (180°C or gas mark 4) and have a lined 8 or 9-inch (20 or 23-cm) square baking dish nearby—the size is dependent on whether you want thicker or thinner bars. To make the bars, in a large bowl, whisk together the maple syrup, sugar, almond butter, oil, vanilla, salt, cinnamon and allspice. Then, using a wooden spoon, stir in the flour and baking powder. The mixture will be thick. Transfer it to the baking dish, and press it down firmly into an even layer. You can use a piece of parchment paper or wax paper to help. Bake the bar for 20 minutes, then lower the oven temperature to 275°F (140°C or gas mark 1), remove the pan, and gently cut the bar into eight 1 x 4-inch (2.5 x 10-cm) bars. Set aside while you make the icing. To make the icing, in a small saucepan over low heat, combine the coconut oil, almond butter, sugar and cinnamon and cook until the mixture loosens. Transfer the warm icing to a piping bag or squeeze bottle with a small tip, and pipe swirls over the bars. If the mixer starts to seize up, run the bag or bottle under hot water until it loosens again. Place the bars back in the oven to cook for another 20 to 25 minutes. Remove and allow to cool before eating—overnight is best for optimum crispiness.

Orange Banana Nut Bread

Orange Banana Nut Bread 1-1/2 C. sugar (I used light brown, lightly packed) 3 tablespoons vegetable oil (I used melted butter) 2 eggs 3 medium ripe bananas, mashed (about 1-1/4 C.) 3/4 orange juice 3 C. all purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1 C chopped walnuts In a bowl, combine the sugar, oil/butter and eggs. Mix well. Stir in bananas and orange juice. Combine the dry ingredients in a separate bowl; add to banana mixture, mixing just until moistened. Stir in walnuts. Pour into two greased 8" X 4" loaf pans. ( I lined mine with parchment paper instead.) Bake at 325F for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack and cool completely. Yield: 2 loaves.

French Onion Soup Rice

French Onion Soup Rice 1 c. uncooked white rice (NOT instant rice - this will cook too quickly and get mushy) 1 (10 oz) can of Condensed French Onion Soup 1 (10 oz) can of Beef Broth ½ c. of butter, sliced Preheat oven to 425 degrees. In a 9x9 inch baking dish (8x8 would also work fine) combine rice, soup and broth. Cut butter into slices and place on top of the mixture. Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

Caramel Apple Grilled Cheese Sandwich

Caramel Apple Grilled Cheese Sandwich 1 tablespoon butter 2 slices of bread 2 slices sharp cheddar (or 1/2 cup shredded) 1/2 Granny Smith apple, cored and sliced thin 1 tablespoon caramel sauce Heat a non-stick pan over medium heat. Butter the outside side of each slice of bread, place one slice in the pan buttered side down, top with half of the cheese, the apple, caramel sauce, the remaining cheese and finally the other slice of bread. Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Option: If you prefer the apples to be tender and to stay in the sandwich a little better, saute them in a touch of oil until just tender, about 1-2 minutes per side, before adding them to the sandwich.

CABBAGE ROLL SOUP

CABBAGE ROLL SOUP 4 cups beef broth 8-ounce cans tomato sauce 1/2 cup uncooked long-grain rice 1 bay leaf 3 tsp brown sugar 2 tsp parsley 2 small spoon olive oil A pinch of salt & pepper 1 pound ground beef 1 onion diced 2 tsp small garlic 4 cups chopped green cabbage 2 carrots sliced Directions In a large pot, heat the olive oil and add the ground beef and season with pepper and salt. Cooked, divided the meat with a spatula until beef is browned, about 6 min. Add the garlic and onion cook about 4 min Add in the pot the carrots/cabbage/beef broth/rice/tomato sauce/bay leaf /and sugar, and add salt/pepper. Bring and cook about 26 min until rice is done.

CHOCOLATE POKE CAKE

CHOCOLATE POKE CAKE FOR THE CAKE: 1 pkg. (15.25 oz.) dark chocolate cake mix Ingredients listed on the box to make the cake 1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix 4 cups milk, divided 1 jar (12.8 oz.) Hershey's Special Dark Chocolate topping FOR THE TOPPING: 1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix 1 container (8 oz.) frozen whipped topping, thawed 1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped Bake the cake according to package directions using a 9x13-in. baking pan. Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely. In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

Donut Muffins

Donut Muffins ½ cup white sugar ¼ cup margarine, melted ¾ teaspoon ground nutmeg ½ cup milk 1 teaspoon baking powder 1 cup all-purpose flour ¼ cup margarine, melted ½ cup white sugar 1 teaspoon ground cinnamon Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Lemon Cream Cheese Pudding Dessert

Lemon Cream Cheese Pudding Dessert 2 cups graham cracker crumbs about 15 cracker sheets, plus more for garnish 1/2 cup unsalted butter 8 ounces cream cheese well softened 6.8 ounces INSTANT lemon pudding mix 2 boxes UNPREPARED 2 1/2 cups milk room temperature 1/2 teaspoon lemon zest 8 ounces Cool Whip non-fat 1 Lemon sliced, for garnish (optional) Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside. In a small microwave safe dish, melt the butter. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into an ungreased 13×9-inch pan. Place in the refrigerator until needed. Using a whisk, combine the pudding mix and the milk specified in this recipe only. DO NOT prepare the pudding according to the box instructions. Set aside. In a stand mixer or with a hand-held blender, beat the cream cheese and lemon zest until creamy. Add the pudding to the cream cheese and beat on medium until creamy and well combined. Pour onto prepared crust and smooth into an even layer. Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.

OATMEAL CRANBERRY PECAN COOKIES

OATMEAL CRANBERRY PECAN COOKIES ¼ cup unsalted butter 6 tablespoons neutral flavored oil (canola, melted coconut, etc.) 1 teaspoon vanilla extract ½ cup granulated sugar ¼ cup plus 2 tablespoons brown sugar 1 large egg 2 cups old fashioned oats + ¼ cup hot water 1 cup all purpose flour 1 tablespoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ⅓ cup each: dried cranberries, chopped pecans, chocolate chips Preheat the oven to 350. In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg. In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins). Refrigerate dough for at least 10 minutes. Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden. Let the cookies cool fully before removing them from the baking sheet. NOTES: Skipping steps to allow the oats to absorb moisture, or letting the dough sit before baking, may result in flatter cookies

Quick and Easy Blueberry Muffins

Quick and Easy Blueberry Muffins 1/2 cups (195 grams) all-purpose flour 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops 1/4 teaspoon fine sea salt 2 teaspoons baking powder 1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great 1 large egg 1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work 1 1/2 teaspoons vanilla extract 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup) PREPARE OVEN AND MUFFIN CUPS Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. MAKE BATTER Whisk the flour, sugar, baking powder, and salt in a large bowl. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick BAKE MUFFINS Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack. To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

PECAN PIE BROWNIES

PECAN PIE BROWNIES 1 box Brownie mix , must have instructions for making in 13x9 pan + ingredients listed on the package PECAN PIE FILLING: 1 cup Sugar 1 1/2 cups Light Corn syrup 4 Eggs 1/4 cup Unsalted butter 1 1/2 teaspoon Vanilla extract 2 cups Pecans, roughly chopped Preheat oven according to brownie package instructions. Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously. Mix brownies according to package instructions. Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid. When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely. Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan. Let cool to room temperature before cutting.

Brown Sugar Meatloaf

Brown Sugar Meatloaf ½ cup brown sugar, packed ½ cup ketchup 1½ lbs lean ground beef ¾ cup milk 2 eggs 1½ teaspoons salt ¼ teaspoon ground black pepper 1 small onion, chopped 1 garlic clove, minced ¼ teaspoon ground ginger ¾ cup saltine crumbs, finely crushed (can use bread crumbs) Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Butterfinger Chunk Cookies

Butterfinger Chunk Cookies ½ cup unsalted butter, softened ¾ cup white sugar ⅔ cup lightly packed light brown sugar 2 egg whites 1¼ cups crunchy peanut butter 1½ teaspoons pure vanilla extract 1 cup all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 5 (2.1 ounce) Butterfinger candy bars, chopped (I used my food processor) Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream the butter and sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla, mixing until well combined. In a small bowl, combine the flour, baking soda, and salt. Add the dry ingredients into the creamed mixture and mix until just combined. Stir in the chopped candy bars. Using a medium cookie scoop (about 1 ½ tablespoons) shape dough into balls and place on the prepared baking sheets (give plenty of space in between so they don't run into each other while baking). Bake in preheated oven for 10 to 12 minutes or until golden brown. Be sure to not over bake them though or they will get tough. Remove cookies from oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 2 days.

Peanut Butter Candy Corn Cookie Cups

Peanut Butter Candy Corn Cookie Cups ½ cup (1 stick) butter, softened ½ cup sugar ½ cup light brown sugar, packed 1 cup smooth peanut butter 1 large egg 1 tsp. vanilla extract 1-1/4 cups bread flour {or all-purpose flour} ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt Candy Corn Pumpkins Preheat oven to 350°F. Spray 24 mini muffin cups with cooking spray; set aside. Beat together butter, sugar, and brown sugar until smooth. Add peanut butter and mix just until blended. Add egg and vanilla and mix well. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to wet mixture, just until blended. Roll out your cookie dough into balls. {The size of each ball will depend on how big you want your cookie cups. I did about 1-inch ones} Place one ball into each of the 24 muffin cups. Bake for 12-15 minutes, or until lightly golden. Immediately press one pumpkin candy corn into the center of each cookie cup. Allow to cool about 5 minutes, remove cookies from pan and let cool completely on rack.

Pecan Pie Bark

Pecan Pie Bark 2 sticks butter 1 cup white sugar 1 & ¼ cups pecan halves About 2 pkgs (approx. 12 sheets) honey graham crackers Preheat your oven to 325 degrees F. Lay your graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set aside. In a large saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes. Allow graham cracker bark to cool completely before breaking into pieces and storing in an airtight container.

Frosted Animal Sugar Cookies

Frosted Animal Sugar Cookies 2 and ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup butter, softened 1½ cups white sugar 1 egg 1 teaspoon vanilla extract 3 to 3½ cups Keebler Frosted Animal Cookies, roughly crushed (measure AFTER crushing - I used 3.5 cups)* *Make sure you leave some bigger chunks for color and not all crumbs Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Stir in the animal cookie chunks/crumbs. Roll rounded heaping tablespoonfuls of dough into balls and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Peanut Butter Pie Ball

Peanut Butter Pie Ball Double for a big party! 1 package (8 ounces) cream cheese, softened to room temperature 1 cup powdered sugar ¾ cup creamy peanut butter (NOT all-natural – too oily) 3 tablespoons packed light brown sugar Graham Cracker crumbs, for rolling the ball in (about 1 cup) Graham crackers, teddy grahams, and/or apple slices for dipping Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place graham cracker crumbs in a flat dish. Remove plastic wrap from ball and roll ball in graham cracker crumbs to completely cover, pressing them into the ball if necessary to hold them in place. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham crackers/graham cracker sticks, pretzel sticks, vanilla wafers, teddy grahams, or apple slices for dipping or spreading.

Cinnamon Sugar Fried Dough

Cinnamon Sugar Fried Dough 1 lb. ready-made pizza dough 3 cups oil, canola, peanut or vegetable White sugar Cinnamon Note: Peanut oil is my favorite deep-frying oil; it has a higher smoke point, and neutral flavor. Fill a deep pan with 4 inches of oil and heat to 375 F (or use a deep fryer if you have one and use it according to directions!). Divide the pizza dough into even pieces, depending on the size you want each piece to be. Lightly flour a clean kitchen surface and press each piece of pizza dough into a flat, round shape. Drop the discs of dough into the hot oil. Allow it to rise to the surface and turn it occasionally until both sides are golden brown. Mine took about one minute to float. Remove the pizza dough from the oil and drain on paper towels. Put cinnamon and sugar in a gallon size ziplock bag (I like to use a 3:1 ratio - 3 parts sugar, 1 part cinnamon) and put fried dough in the bag along with the cinnamon/sugar. Seal bag and shake until fried dough is completely coated. You can also just use powdered sugar instead of the cinnamon/sugar mixture.

Sugar Cookie Popcorn

Sugar Cookie Popcorn ½ cup popcorn kernels, popped 3 TBSP unsalted butter, melted 1 teaspoon vanilla extract sea salt 1 bag Sugar Cookie Candy Melts sprinkles Spread out the popped popcorn onto a baking sheet. Remove any unpopped kernels. Stir vanilla extract into the melted butter. Drizzle this mixture over the popcorn and toss to coat all. Sprinkle with a few pinches of sea salt and toss again. Melt the candy melts on 50% power in the microwave. Melt for 1 minute, stir, then melt in 30-second intervals, stirring after each interval, until completely melted. Pour over the popcorn and toss gently. Add the sprinkles over the top. Toss lightly. Let sit for an hour or until completely set. Break apart with hands.

Peanut Butter Buttercream Frosting

Peanut Butter Buttercream Frosting 1 and ½ cup creamy peanut butter 8 Tbsp unsalted butter, room temperature ¼ tsp. kosher salt ½ cup heavy whipping cream 1 and ½ tsp. vanilla 2 and ¼ cup powdered sugar Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium speed, just until thoroughly combined. Add the remaining ingredients and combine all together by beating on medium speed. Turn the speed up to high and beat for 3-4 more minutes, until frosting is light, airy, and fluffy. Be patient! Transfer frosting to a piping bag (if not spreading on a cake), or make your own piping bag using a ziplock bag (put filling in bag, work it to the bottom of one corner, twist off the top and snip off a small bit of the corner). Pipe onto your favorite dessert or spread on to a cake

Peanut Butter Covered Strawberries

Peanut Butter Covered Strawberries 3 cups peanut butter candy melts 1 quart fresh strawberries Sprinkles (optional) Line a baking sheet with parchment paper or wax paper. Set aside. Wash and dry strawberries. Place peanut butter chips in a large microwave-safe bowl. Microwave on high for 25 or 30 second intervals, stirring well in between so that the chips won't burn, until melted and smooth. Hold strawberries by the leaves (you can use a skewer or fork) and dip each strawberry into the melted peanut butter, leaving a small area uncovered. Add sprinkles (if adding, I left them plain). Place strawberries on the wax/parchment paper then transfer to the fridge to set. Serve or store in air-tight container.

Peanut Butter S'mores Cookies

Peanut Butter S'mores Cookies 1 stick (1/2 cup) unsalted butter, softened ¼ cup creamy peanut butter ¾ cup light brown sugar, packed ¼ cup sugar 1 large egg 2 tsp. vanilla extract 1¾ cups all purpose flour 2 tsp. cornstarch 1 tsp. baking soda pinch salt 1 cup coarsely chopped graham crackers (approx. 4 full-size sheets) 1 cup milk chocolate chips 1 cup Marshmallow Bits In the bowl of a stand mixer, add butter, peanut butter, light brown sugar, sugar, egg & vanilla. Beat on medium high speed until light and fluffy- about 5 minutes. In a separate bowl, whisk together flour, cornstarch, baking soda, & salt. Reduce mixer speed to low and add flour mixture a little at a time to the butter mixture until just incorporated. Don't over-mix or cookies won't be as soft as they should be. Remove bowl from stand and add in graham cracker pieces, chocolate chips, & marshmallow bits. Gently fold into the cookie dough until fully incorporated. Using a cookie scoop or your hands, form balls of dough approximately 2 tbsp. in diameter. Place dough balls onto a plate. I got 19-20 balls of dough. Cover dough balls with plastic wrap and place in the refrigerator for at least 2 hours or overnight. (You can also freeze them at this point if you wish). Preheat oven to 350 degrees. Remove cookie dough balls from refrigerator and let them come to room temperature (about 15-20 minute). Line a baking sheet with parchment paper or silicone baking mat. Place dough balls 2 inches apart. Bake for 8-10 minutes, rotating cookie sheet half way through. Bake until edges are lightly golden and centers are just beginning to set. Allow cookies cool on baking sheet for approximately 5 minutes then transfer to cooling rack to cool completely. Cookies will firm up as they cool. Store in an airtight container.

White Chocolate Cocoa Pebbles Fudge

White Chocolate Cocoa Pebbles Fudge 12 oz good-quality white chocolate baking bar (I used Ghirardelli) 8 oz full-fat cream cheese, softened to room temperature 3 and ½ cups powdered sugar 1½ tsp vanilla 2 cups Cocoa Pebbles, divided Line an 8x8 pan with foil and spray with cooking spray. In the bowl of stand mixer or using a hand mixer, beat together cream cheese, powdered sugar and vanilla until smooth and fully blended. Melt the white chocolate according to directions on package. Pour melted chocolate into cream cheese mixture and mix together until mixed thoroughly. Turn mixer to low and stir in 1½ cups Cocoa Pebbles until mixed in. Press mixture into prepared pan. Press remaining ½ cup Cocoa Pebbles onto the top of fudge and press gently into the white chocolate mixture so they stick (some will come loose while you're cutting the fudge, but that's OK). Chill fudge for approximately 1 hour or until set. This will make it easier to slice. Cut into squares and serve or store in an airtight container for up to 5 days. This fudge also freezes well.

Giant Reese’s Pieces Chocolate Chip Cookies

Giant Reese’s Pieces Chocolate Chip Cookies 3 cups all-purpose flour 1½ teaspoons baking soda ¾ teaspoon fine sea salt 1 stick (1/2 cup) unsalted butter, at room temperature ½ cup creamy peanut butter 1 cup packed light brown sugar ¾ cup granulated sugar 2 large eggs 1 tablespoon milk 1 tablespoon vanilla extract ¾ cup semisweet chocolate chips ¾ cup peanut butter chips 1 cup Reese's Pieces Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. In a mixing bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer (stand or hand), cream the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until completely combined. This step will take a couple minutes. Add the eggs, milk, and vanilla to the bowl and beat until well combined. Put mixer on low speed and gradually add the flour mixture, mixing until just combined. Add the chocolate chips, peanut butter chips, and Reese's Pieces and mix until evenly distributed. If needed, do this by hand with a spatula or large spoon if your mixer isn't strong enough for the thick dough. Roll the dough into ¼-cup balls and place on the prepared baking sheets, giving a couple of inches in between each. Flatten the dough balls into ½-inch thick disks. Bake for 12 to 15 minutes, or until the cookies are light golden brown at the edges (check at 12). Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature for 3-4 days.

Melty Mint Sugar Cookie Cups

Melty Mint Sugar Cookie Cups 1 cup (2 sticks) unsalted butter, softened to room temperature 1½ cups granulated sugar 2 large eggs 1 tablespoon vanilla extract 2½ teaspoons baking powder ¼ teaspoon salt 2½ cups Bob's Red Mill all-purpose flour Melty Mint candies (not the petite size) Preheat the oven to 350 degrees F. In a large mixing bowl, beat the butter and sugar in the bowl of an electric mixer on high speed until fluffy. Add the eggs, one at a time, and beat until mixed. Add vanilla and beat until mixed. In the same bowl, add the baking powder and salt and beat until mixed. Add the flour, a small amount at a time, and beat on medium speed until mixed well. Roll the dough into about 1-inch balls, then place each ball into an ungreased mini muffin tin/pan. Bake 10-12 minutes or until edges are light golden brown. Immediately press a melty mint candy into the center of each cup. Allow the cookie cups to cool 10 minutes in the pan and then remove from pan to a wire rack to cool completely.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler 1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup granulated sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon cloves ½ cup pumpkin puree ¼ cup International Delight® Pumpkin Pie Spice Coffee Creamer ¼ cup melted butter 2 teaspoons vanilla Topping: ½ cup granulated sugar ½ cup brown sugar ½ cup chopped pecans 1 cup very hot water Preheat oven to 350 degrees. In a mixing bowl, whisk together the flour, baking powder, salt, sugar and spices. Set aside. In a separate bowl, stir pumpkin puree, creamer, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix - the batter will be thick. Pour into a small 1.5 quart casserole dish where the sides are high enough for the cobbler to rise a bit. In another mixing bowl, stir sugar, brown sugar and pecans together. Sprinkle evenly over the top of the batter. Pour hot water over the whole top but do NOT stir it in to the other ingredients; just let it sit on top. Set the casserole dish on a baking sheet (to prevent a mess in the oven, just in case) and bake for 45-50 minutes or once the middle is set. Place foil over the top for the last 15 minutes of baking so it doesn't get too dark. My cobbler took 50 minutes to be done in the middle, but it depends on how hot your oven cooks. Let cool 5-10 minutes before using a large spoon to scoop onto individual dessert bowls or plates. There will be hot caramel sauce at the bottom that you can spoon over the cobbler. Serve with vanilla or cinnamon ice cream and extra crushed pecans on top.

Country Cinnamon Apple Dumplings

Country Cinnamon Apple Dumplings 2 whole Granny Smith apples 2 cans (8 Oz. Cans) refrigerated Crescent Rolls 2 sticks butter 1 and ½ cup sugar 1 teaspoon vanilla extract Cinnamon, to taste 1 can (12 Oz.) Mountain Dew soda Peel and core apples. Cut each apple into 8 slices. Roll each apple slice up in a crescent roll triangle to make the dumplings (don't worry about sealing the sides or anything). Place dumplings in a 9 x 13 greased/buttered baking dish or casserole dish. Melt butter on medium/low heat, then add sugar and barely stir. Add vanilla, stir until incorporated, and evenly pour entire mixture over apple dumplings. Pour Mountain Dew around the edges/perimeter of the pan. It will look like a lot of liquid but it's fine. Sprinkle evenly with some cinnamon (don't skimp, but also don't overdue it) and bake at 350 degrees for 40 minutes. Scoop some of the sweet sauce from the pan over the top of the dumplings before serving. Serve them warm. Add a scoop of ice cream on top, if desired.

Reese’s Peanut Butter Banana Bread

Reese’s Peanut Butter Banana Bread 3 ripe bananas, mashed ½ cup creamy peanut butter ¼ cup Canola oil (Vegetable oil will also work) 1 egg ½ cup granulated sugar ¼ cup brown sugar 1½ cups of all purpose flour ½ tsp baking soda 1½ tsp baking powder ½ tsp salt 8 oz bag of Reese’s Mini cups Preheat oven to 350. Grease your loaf pan (I used an 9″ x 5″ loaf pan) with butter or shortening. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy but try not to over mix or it will change the texture. Gently fold in your Reese’s Mini cups and spread batter into prepared pan. Bake for approx 1 hour or until toothpick inserted into center comes out clean. Keep an eye on the bread and if you notice the it browning too fast on top, lower the temperature down to 325° and loosely cover with foil. I always do this. Let cool in pan for 10-15 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely before cutting into.

Almond Club Cracker Toffee

Almond Club Cracker Toffee 1 stick butter (1/2 cup) ½ cup sugar 1 tsp vanilla 1 sleeve Club crackers 1 cup slivered or sliced almonds Arrange crackers holes side up on cookie sheet with sides touching. Pack them tightly together, even if you have to break some in half. Melt butter and sugar together on stove on medium-high heat. When mixture gets bubbly, cook for about 2 minutes. Lower to medium heat and keep stirring. Remove from heat and stir in vanilla. Pour mixture evenly over crackers and spread with pastry brush to cover crackers completely. Sprinkle almonds on top and press them in a bit with your fingertips. Bake at 350 for 7-8 minutes. Be careful not to let the crackers on the edges burn. Cool and break apart.

Dark Chocolate Peanut Butter Chip Cookies

Dark Chocolate Peanut Butter Chip Cookies 1 cup COLD salted butter, cut into small cubes 1 cup dark brown Sugar ½ cup Sugar 2 Eggs ½ cup Dark Baking Cocoa (I used Hershey's), sifted 1 cup Cake Flour 1½ cup All-Purpose Flour 1 teaspoon Cornstarch ¾ teaspoon Baking Soda 1 teaspoon vanilla 1 and ¼ cup Peanut Butter Chips Preheat oven to 410 degrees F. In a bowl of a stand mixer (or use hand mixer), cream together cold butter and sugars until light and fluffy, approximately 4 minutes. Add eggs one at a time, mixing well after each one. Mix in vanilla. Whisk together the cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate mixing bowl. Mix this into the butter/sugar mixture until just combined, in a few increments (do not over-mix). Gently fold in peanut butter chips. Chill dough for 20-30 minutes. Separate dough into large balls (about 5-6 ounces each) and place on lightly colored cookie sheet lined with parchment paper or silicone baking mat. Since these cookies are so large, you will only fit 4 cookies on one large cookie sheet. Make sure you space them out a bit even though they don't spread a whole lot. The dough makes about 8 very large cookies. Bake for 10-13 minutes or until golden brown on the top and the tops of the cookies feel done, while cookies are still soft on the inside (oven times vary, so check periodically - cookies may need less time or extra time depending on the size you made them). Let them rest for at least 10 minutes to set. Eat warm. If you wish to freshen them after a day or two, nuke in the microwave for 10-15 seconds.

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler ¾ cup uncooked old-fashioned oats ⅔ cup packed brown sugar ¾ cup granulated sugar ½ cup biscuit baking mix ¾ teaspoon ground cinnamon 5 fresh peaches, peeled and sliced* *I blanched peaches for the first time! It made it a lot easier to peel them, as it loosened the skins. You can learn how to do that here Grease WELL the inside of 3 or 4-quart slow cooker. In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker. Cover and cook on low for 3 hours. Serve warm and top with vanilla ice cream!

Peanut Butter Corn Flake Clusters

Peanut Butter Corn Flake Clusters ½ cup white sugar ½ cup light corn syrup 2 tablespoons butter ½ cup (heaping) creamy peanut butter 3 cups Corn Flakes cereal Line a baking sheet with waxed or parchment paper. Bring the sugar and corn syrup to a boil in a medium saucepan over medium heat; immediately stir in butter and peanut butter until thoroughly mixed. Remove from heat. Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are well- coated with the mixture. Work quickly or mixture will harden. Drop by tablespoon onto the waxed paper; flatten or shape slightly if desired. Allow to cool before serving

Gooey Oreo Krispie Treats

Gooey Oreo Krispie Treats 2 packages Oreo cookies 1 and ½ bags of miniature marshmallows (bags are 10-ounce each) 6 tablespoons unsalted butter Place your Oreos in a Ziploc bag, seal it, and crush them and with a rolling pin. You can also pulse them in a food processor but leave them chunky - you don't want crumbs. Place them in a large bowl and set aside. Heat a pot on the stove over medium-low heat, melt your butter being careful not to let it burn. Add marshmallows and stir often until melted. Immediately, pour the melted marshmallow mixture over your crushed Oreos and stir to combine. Grease a 9x13-inch baking dish and press the mixture evenly into the pan. Chill for 1 hour or until set. Slice and serve. T Tip: These Oreo bars will keep well in an airtight container for up to three days.

No-Bake Peanut Butter Rice Krispie Balls

No-Bake Peanut Butter Rice Krispie Balls 1 cup confectioners' sugar/powdered sugar 2 Tbsp melted butter 1 cup creamy or crunchy peanut butter 1½ cup crushed Rice Krispies (crispy rice cereal) 1½ cup milk chocolate baking discs or chips Stir together the peanut butter and melted butter in a large mixing bowl. Add powdered sugar and rice krispies cereal to bowl. Mix until combined. Form into one inch balls using your hands. Place the formed balls on a wax paper or silicone baking sheet lined cookie tray. (Once I get the balls made, I put a toothpick in each one, put in the freezer for a bit & then it's so easy to dunk them in the chocolate. I just pull the toothpick out after dunking them & use it to quickly smooth over the hole. and dip each peanut butter ball into the chocolate and roll around until coated.) Melt chocolate in microwave in thirty second increments on half power, stirring and repeating process until fully melted/smooth. Place the chocolate coated ball on a separate cookie sheet lined with wax paper. Place the balls back in the freezer to let the chocolate set. Store in the refrigerator or freezer so they don't get too soft.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles 3¼ cups all-purpose flour 3½ tsp cornstarch 1 tsp cream of tartar 1 tsp baking soda ½ tsp baking powder ½ + ⅛ tsp salt 2 and ¾ tsp pumpkin pie spice 1 cup granulated sugar ¾ cup packed light brown sugar 1 cup unsalted butter, softened 1 large egg yolk ¾ cup canned pumpkin puree 1½ tsp vanilla extract For rolling: ¼ cup granulated sugar 1½ tsp ground cinnamon Whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, and pumpkin pie spice in a mixing bowluntil well combined. Set aside. In the bowl of an electric stand mixer or in a mixing bowl using a hand mixer, cream together butter, granulated sugar and brown sugar just until combined. Scrape down the sides of the bowl as needed with a spatula. Mix in egg yolk, then mix in pumpkin, then mix in vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until just combined. Divide dough in half and wrap with plastic wrap and chill for at least 1 hour or overnight (dough will be slightly sticky so the cinnamon sugar will stick when rolling.) Preheat oven to 350 degrees. In a small mixing bowl, mix together ¼ cup granulated sugar with 1½ tsp cinnamon. Scoop dough into balls about 2 even tablespoons each. Roll dough ball in cinnamon/sugar mixture to evenly coat then transfer to silicone baking mat or parchment paper-lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they will look soft, but will cook more while cooling). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

Cookie Dough Bread

Cookie Dough Bread Cookie Dough Bread (with a dairy-free version) is a simple, quick dessert bread recipe great for a holiday breakfast, holiday dessert, or just to enjoy as a weekend breakfast idea! Two 5 oz. containers of Vanilla Greek Yogurt* 1½ cups Self Rising Four ½ cup Sour Cream* ½ cup Sugar 1½ cups Chocolate Chips + ⅓ cup for the topping 1 TBSP Vanilla Extract Glaze: 1 cup Powdered Sugar 1 TBSP Vanilla Extract 1-2 tsp Milk or Heavy Cream (can use non dairy milk) *Can you all non-dairy yogurt in place of Greek yogurt and sour cream Spray a bread loaf pan and set aside. Preheat oven to 350 degrees. In a medium mixing bowl combine the Flour, Sour Cream, Sugar, Yogurt, Vanilla and the Chocolate Chips, reserving the extra ⅓ cup of the Chocolate Chips for the topping later on. Mix well. Pour mixture into greased loaf pan and bake at 350 degrees for 45 minutes to one hour. Check at 45 minutes. Bake until toothpick or knife inserted into the center of the loaf comes out clean. Let cool completely. Flip it onto a wire rack to finish cooling or place directly on your serving plate. Glaze: While the bread is baking, make the glaze. Mix together the powdered sugar, vanilla, and milk/heavy cream (add milk a little at a time so it doesn't turn out too watery). Pour glaze over the cooled bread. Add chocolate chips on top

Pop Rocks Cookies

Pop Rocks Cookies Cookies: 3 cups all-purpose flour 1 cup sugar 1 cup unsalted butter 1 large egg 11/2 teaspoons baking powder 1½ teaspoon vanilla extract ½ teaspoon sea salt Buttercream Frosting: 2 cups powdered/confectioner sugar ½ cup unsalted butter, softened to room temperature 1 and ½ teaspoon vanilla extract 2 Tablespoon milk Pop Rocks In the bowl of a mixer, cream butter and sugar together until fluffy. Mix in egg and then the vanilla extract, scraping the sides of the bowl. Whisk together the flour, salt, and baking powder in a separate mixing bowl. In small increments, add this to the butter/sugar mixture and mix on low until incorporated. Chill the dough for at an hour or more. When dough is chilled, preheat oven to 350ºF. Roll out dough to your preferred thickness and cut out with a circular cookie cutter (or star-shaped would be super fun!). Don't make them too thin or they will get hard when baking. Place the cookies on a parchment-lined or silicone mat lined baking sheet. Bake for 8-10 minutes until just golden around the edges. Check at 8 minutes. Remove from oven. Let cool on the cookie sheet until firm enough to transfer to a wire cooling rack. Buttercream Frosting: In the bowl of a mixer, cream sugar, butter, vanilla together until light and fluffy. Add milk a little at a time until frosting is spreadable. Spread on cookies. Decorate with pop rocks.

Chicken Avocado Spring Rolls

Chicken Avocado Spring Rolls 1 pound boneless skinless chicken breast (poached, grilled, baked, rotisserie, or leftover chicken works great) 1 ripe avocado, peeled and sliced thin 1 carrot, peeled and cut into thin strips ¼ head red cabbage, chopped (optional, but nice for color) fresh cilantro, chopped, to taste 1 cup romaine lettuce, torn into pieces rice paper spring rolls wrappers Thai Dipping Sauce: (You can also use any store-bought sauce of your choice, i.e. soy sauce or peanut sauce) ½ cup sweet chili sauce ¼ cup rice vinegar ¼ cup canned coconut milk 3 tablespoons brown sugar 3 garlic cloves, pressed or finely minced 1 tablespoon creamy peanut butter 1 teaspoon-sized knob of ginger, grated (can also used ground ginger) 1 lime, juiced ½ tablespoon soy sauce For dipping sauce: Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking with a fork until combined. Heat over medium heat until mixture comes to a bubble, let boil for 1 minute then reduce to low and let simmer for another 2-3 minutes. Set aside and let cool. For spring rolls: Working one at a time, wet rice paper for 10 seconds in a bowl of very warm water and then transfer to a clean,dry work surface. Place lettuce in the center of each wrapper and top with cabbage, carrot, chicken, avocado, and sprinkle cilantro over the top. Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper (they tear easily!). Repeat with remaining wrappers and filling. It helps to wet your fingers when rolling to prevent the wrapper from sticking to your fingers. Serve with Thai dipping sauce or your choice of sauce!

Sweet and Salty Apple Nachos

Sweet and Salty Apple Nachos 3-4 medium sized apples, sliced (about 32 slices) 1.5 cups marshmallow fluff (can use mini marshmallows) 1 Tbsp butter ¾ cup broken pretzel pieces Caramel sauce ¼ cup mini chocolate chips, for sprinkling Soak apples in a bowl of water with the juice from one lemon for about thirty minutes. This helps to keep them from browning while they’re sitting out. Drain apples and pat dry. Arrange apple slices on a plate. Place butter and marshmallow fluff/marshmallows in a microwave safe bowl. Heat about one minute or until completely melted. Stir together until smooth. Drizzle marshmallow sauce over apples. Place platter in the refrigerator for 10 minutes to allow the sauce to cool slightly. Drizzle with caramel sauce. Sprinkle pretzel bits and chocolate chips over the top and any additional toppings of your choosing. Serve immediately.

Cheez-It Crusted Jalepeño Popper Dip

Cheez-It Crusted Jalepeño Popper Dip 1 (8 ounce) package cream cheese, room temperature ½ cup mayonnaise ½ cup cheddar cheese, shredded ½ cup parmigiano reggiano (parmesan), grated 1 (4 ounce) can sliced jalapenos (pickled), drained and chopped 2 jalapeno peppers, chopped (optional - for more heat) ½ cup Sharp White Cheddar Cheez-It Grooves, crushed (measured after crushing) Crush the Cheez-Its using a food processor.* Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish (Size depends on if doubling recipe or not. Mine fit in a 24 oz. casserole dish when not doubled). Sprinkle the crushed Cheez-Its over the dip. Bake in a preheated 350F oven until the sides are bubbling and the Cheez-It topping has turned golden brown on top, about 20 minutes. *You can smash them in a ziploc bag with a meat tenderizer or rolling pin if you prefer, but I recommend 15-20 seconds in the food processor.

Brown Sugar Glazed Pork Meatballs

Brown Sugar Glazed Pork Meatballs Meatballs: 2 pounds ground pork Kosher salt 2 teaspoons chili flakes 2 teaspoons fennel seeds 2 eggs ½ cup sour cream ⅔ cup tightly packed curly parsley leaves with stems, washed, dried and chopped 1 cup freshly grated Parmesan 1 cup Panko bread crumbs, toasted ¼ to ½ cup olive oil BBQ Sauce: 1 (8 ounce) bottle ketchup 1⁄2 cup water 1 cup brown sugar 1 small onion 1 tablespoon butter 3 tablespoons Worcestershire sauce 2 tablespoons mustard 1⁄4 cup white vinegar Meatballs: Add the meat to a large bowl, season all over with salt, to taste. Add the remaining ingredients EXCEPT for the bread crumbs. Mix until all the ingredients are combined. Add in bread crumbs last and mix to combine. Roll the mixture into about 20 to 25 or so meatballs that are about 2 inches in diameter (can be a little larger). Heat the oil in a large skillet over high heat. When the oil is hot (it will begin to smoke lightly - be careful not to burn it), shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches, depending on the size of your skillet. You want to give them room to move around. Turn the heat back up to medium-high and brown the meatballs, turning them so they brown evenly on all sides. Cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon to remove them from the pan to a plate and cook the remaining meatballs, if needed. Add the meatballs to the pot of warm sauce you made and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest and the meatballs to soak up the flavor of the sauce for a few additional minutes before serving. Serve over rice or with a side of potatoes. Sauce: While meatballs are cooking, make the BBQ sauce. Brown onion in 1 tablespoon of butter. Add all the ingredients, including the onion into a pot and cook until heated through. Alternately, add to slow cooker after browning the onion, add the meatballs to sauce, and simmer all day if using for a party. You can do this a day ahead: add ingredients to slow cooker insert, refrigerate and cover, then put it in the slow cooker the next day, plug it in and warm it all up!

Macaroni and Cheese with Broccoli

Macaroni and Cheese with Broccoli 8 oz. penne pasta 1 large head broccoli (florets only, about 4-5 cups) ½ onion, diced 3 Tbsp. butter 1-2 cloves garlic, minced 2½ cups plain soymilk or milk 8 oz. shredded sharp cheddar ¼ cup grated parmesan 3 Tbsp. flour 1 tsp. dry mustard salt and pepper to taste Start by boiling penne pasta according to package directions. Rinse the broccoli well and cut it into small florets. While pasta is boiling, put a steamer tray right over the pot and steam broccoli florets, too. When it’s finished, you can begin the cheese sauce. In a large pot add onion and garlic and cook with butter over medium heat until softened (about 2-3 minutes). Reduce heat to med-low, add in flour. The flour and butter will form a paste like mixture (roux). Whisk continuously for a couple minutes. Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens. When it is thick enough to coat the back of a spoon, it’s time to add the cheese. Turn the burner off and whisk in the shredded cheese and parmesan until it is fully melted in. Give the cheese sauce a taste and add salt and pepper to taste Stir in cooked penne pasta and broccoli. Serve immediately.

One-Pot Cheesy Chicken with Broccoli and Rice

One-Pot Cheesy Chicken with Broccoli and Rice 1 pound shredded chicken breast 3 tablespoons extra virgin olive oil ½ medium yellow onion, diced finely 2 cloves of garlic, minced 1 large bunch of fresh broccoli ( 2½ cups broccoli florets) cut into bite sized pieces 2½ cups of chicken broth 1 cup uncooked extra long grain white rice 2 cups shredded extra sharp cheddar cheese 1 teaspoon of kosher salt and freshly ground pepper to taste Add olive oil to a large skillet and heat for a minute over medium/high heat. Season chicken with salt and pepper and then add to the hot pan. Cook chicken for five minutes, until brown. After five minutes, reduce heat to low, add onion. Sauté onion for a couple of minutes. Add the garlic and cook for one minute. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side. Add the uncooked rice in the olive oil and saute it for a couple of minutes to toast the rice. Add the chicken broth to the pan and bring to a simmer with the lid on. Simmer rice and chicken broth mixture for fifteen minutes. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine. Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender. Remove from heat and stir in half a cup of cheese. Sprinkle remaining cheese on top, place cover back on the pan and let it sit for 1-2 minutes or until cheese has melted. Serve. Reheat in microwave or in a pan with a little bit of warmed chicken broth. Dish will last four days in the refrigerator in an airtight container

Baked Garlic Parmesan Pork Chops

Baked Garlic Parmesan Pork Chops 4 boneless pork chops, 1" thick ½ cup parmesan cheese, grated ¼ cup Italian seasoned dry bread crumbs ½ tsp dried parsley ½ tsp black pepper ½ tsp garlic powder olive oil * If brining the pork chops: place the 4 tablespoons of salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours. Preheat oven to 400 degrees. Combine bread crumbs, seasoning and parmesan cheese on a plate. Pat dry each chop with paper towels and rub each with olive oil and dredge in the coating. Press the mixture over the pork chops to make sure they are well covered in it. Heat a large (oven safe) skillet over high heat. Pour olive oil to coat. Add pork chops to the pan and cook for 3- 4 minutes, until golden brown on one side. Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes. Chops will get browned, but You can also finish them off under the broiler for a minute or two to get them extra browned on top. Serve immediately with a veggie like these delicious fresh broccoli that I steamed.

Easy Sweet and Sour Chicken

Easy Sweet and Sour Chicken 3-5 boneless, skinless chicken breasts, cut in 1” chunks garlic salt & black pepper 2 eggs , lightly beaten (enough to coat chicken) 1 cup cornstarch or flour 3 to 5 Tbsp oil (vegetable, canola) * sauce ½ - ¾ cups white sugar 4 Tablespoons ketchup ½ cup white distilled vinegar or apple cider vinegar 1 Tbsp soy sauce 1 tsp garlic salt * with pineapple, onion and bell pepper 1 cup pineapple chunks 1 red bell pepper cut into 1” chunks 1 green bell pepper cut into 1” chunks ½ yellow onion cut into 1” chunks Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees. Put the corn starch and chicken into a Ziploc bag and shake the hell out of it. Dip the coated chicken pieces in the egg. In at least two batches, fry the chicken in the hot skillet, making sure all sides are brown. Repeat until with the remainder of the chicken. Place in a pan. ( 3 chicken breasts can be in a 9×9 , and 5 chicken breasts fits better in a 9×13) * (Optional) Take your sweet & sour chicken up a notch. Sprinkle yellow onion, fresh pineapple and bell pepper on top before adding the sauce. Mix sugar, ketchup, vinegar, garlic salt and soy sauce in medium bowl. Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides. Bake for 50-60 minutes, turning the chicken once or twice while cooking to coat evenly with sauce. Garnish with scallions and sesame seeds. Serve over hot, steamed bed of rice, or soft Flour Taco shells