CHICKEN SWEET POTATO SKILLET

CHICKEN SWEET POTATO SKILLET 1 tablespoon olive oil 2 medium sweet potatoes, cubed (about 1/2 inch cubes) 1/2 medium onion, finely chopped 1 garlic clove, minced 2 cups cubed cooked chicken 1 can (15 ounces) black beans, rinsed and drained 1 medium zucchini, chopped 1 cup reduced-sodium chicken broth 1 cup salsa 1/2 large sweet red pepper, chopped 1 teaspoon ground cumin 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper Optional: sour cream and minced fresh cilantro In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

SKILLET NACHOS

SKILLET NACHOS 1 pound ground beef 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup fresh or frozen corn, thawed 3/4 cup uncooked instant rice 1/2 cup water 1 envelope taco seasoning 1/2 teaspoon salt 1 cup shredded Colby-Monterey Jack cheese 1 package (16 ounces) tortilla chips Optional toppings: Sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

SHORTCUT TRES LECHES CAKE

SHORTCUT TRES LECHES CAKE 1 package butter recipe golden cake or yellow cake mix (regular size) 3 large eggs, room temperature 2/3 cup 2% milk 1/2 cup butter, softened 1 teaspoon vanilla extract TOPPING: 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 1 cup heavy whipping cream WHIPPED CREAM: 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 1 teaspoon vanilla extract Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake.

CHICKEN SOFT TACOS

CHICKEN SOFT TACOS 1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed 1 can (8 ounces) tomato sauce 1 can (4 ounces) chopped green chiles 1/3 cup chopped onion 2 tablespoons chili powder 2 tablespoons Worcestershire sauce 1/4 teaspoon garlic powder 10 flour tortillas (8 inches), warmed 1-1/4 cups shredded cheddar cheese 1-1/4 cups salsa 1-1/4 cups shredded lettuce 1 large tomato, chopped Sour cream, optional Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours. Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.

FRESH LIME MARGARITAS

FRESH LIME MARGARITAS 1/2 cup tequila 1/4 cup Triple Sec 1/4 cup lime juice 1/4 cup lemon juice 2 tablespoons superfine sugar 4 lime wedges 1 tablespoon kosher salt 1-1/3 cups crushed ice In a pitcher, combine first five ingredients; stir until sugar is dissolved. Moisten rims of 4 margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve in prepared glasses over crushed ice.

HOMEMADE TORTILLAS

HOMEMADE TORTILLAS 2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup water 3 tablespoons olive oil In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Keep warm.

EASY PORK POSOLE

EASY PORK POSOLE 1 tablespoon canola oil 1/2 pound boneless pork shoulder butt roast, cubed 1/2 pound fully cooked andouille sausage links, sliced 6 cups reduced-sodium chicken broth 2 medium tomatoes, seeded and chopped 1 can (16 ounces) hominy, rinsed and drained 1 cup minced fresh cilantro 1 medium onion, chopped 4 green onions, chopped 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon coarsely ground pepper Optional ingredients: corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker. Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with tortillas, additional onion, cilantro and lime wedges.

HOMEMADE CHURROS

HOMEMADE CHURROS 1/2 cup water 1/2 cup 2% milk 1 tablespoon canola oil 1/4 teaspoon salt 1 cup all-purpose flour 1 large egg, room temperature 1/4 teaspoon grated lemon zest Additional oil for frying 1/2 cup sugar 1/4 teaspoon ground cinnamon In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.

SPINACH ENCHILADAS

SPINACH ENCHILADAS 1 tablespoon butter 1/2 cup sliced green onions 2 cloves garlic, minced 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry 1 cup ricotta cheese 1/2 cup sour cream 2 cups shredded Monterey Jack cheese 10 (6 inch) corn tortillas 1 (19 ounce) can enchilada sauce Preheat the oven to 375 degrees F (190 degrees C). Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

EASY FRIED PORK CHOPS

EASY FRIED PORK CHOPS 1 cup vegetable oil for frying ½ cup all-purpose flour ½ teaspoon seasoning salt, or to taste salt and pepper to taste 4 (3/4 inch) thick pork chops Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat. When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

FAST BEEF STIR FRY

FAST BEEF STIR FRY 2 tablespoons vegetable oil 1 pound beef sirloin, cut into 2-inch strips 1 1/2 cups fresh broccoli florets 1 red bell pepper, cut into matchsticks 2 carrots, thinly sliced 1 green onion, chopped 1 teaspoon minced garlic 2 tablespoons soy sauce 2 tablespoons sesame seeds, toasted Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes. Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

HAM & CHEESE BOW TIES

HAM & CHEESE BOW TIES 8 ounces farfalle (bow tie) pasta ¼ cup butter 1 clove garlic, minced ¼ cup all-purpose flour ½ teaspoon salt ⅛ teaspoon ground black pepper 2 cups milk ½ teaspoon prepared mustard 2 ½ cups shredded Colby cheese 4 ounces cooked ham, julienned ¼ cup grated Parmesan cheese Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham. Pour into a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.

CROCK POT HONEY GARLIC CHICKEN

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

Brandied Apricot Loaves

Brandied Apricot Loaves ~ Diabetic Friendly 1/4 cup snipped dried apricots 1/4 cup golden raisins or snipped dried apricots 1/4 cup apricot brandy or apricot nectar 2 cups all-purpose flour 1 cup sugar or sugar substitute blend* equivalent to 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground mace 1 cup apricot nectar 1/2 cup refrigerated or frozen egg product, thawed, or 2 lightly beaten eggs 1/3 cup butter, melted 1/2 cup sliced almonds, toasted 1 recipe Apricot Icing 2 tablespoons finely snipped dried apricots 2 tablespoons sliced almonds, toasted Grease bottom and 1/2 inch up the sides of two 7-1/2x3-1/2x2-inch loaf pans or six 4-1/2x2-1/2x1-1/2-inch loaf pans. Set aside. In a small bowl combine the 1/4 cup dried apricots, the raisins, and apricot brandy; let stand for 15 minutes. Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, salt, cinnamon, and mace. Make a well in the center of the flour mixture. Set aside. In a medium bowl combine apricot nectar, eggs, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in soaked fruit mixture and the 1/2 cup almonds. Spoon batter evenly into prepared pans. Bake until a toothpick inserted near centers comes out clean. Allow 40 to 45 minutes for the 7-1/2x3-1/2x2-inch loaf pans or 30 to 40 minutes for the 4-1/2x2-1/2x1-1/2-inch loaf pans. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks. Wrap each loaf in foil or plastic wrap and store overnight. Drizzle Apricot Icing over bread; sprinkle with the 2 tablespoons dried apricots and 2 tablespoons almonds. Makes two 7-1/2x3-1/2x2-inch loaves (6 servings each) Apricot Icing 1/2 cup powdered sugar 3 - 4 teaspoons apricot nectar 1/8 teaspoon vanilla In a small bowl combine powdered sugar, 2 teaspoons apricot nectar, and vanilla. Stir in additional apricot nectar, 1 teaspoon at a time, until icing reaches drizzling consistency. NOTE:Adding apricots is a simple solution to that nagging sweet tooth. This bread has only 141 calories per serving, even topped with a drizzling of apricot icing.

CORN CHIP SALAD

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

CHIPOTLE CHILI DOGS

CHIPOTLE CHILI DOGS 6 hot dogs 1/2 pound ground beef 1/4 cup chopped onion 1 garlic clove, minced 1 can (8 ounces) tomato sauce 2-1/2 teaspoons minced chipotle peppers in adobo sauce 3/4 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon pepper 6 hot dog buns, split 3/4 cup shredded cheddar cheese 2 green onions, chopped Cook hot dogs according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, chipotle peppers, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 4-5 minutes. Place hot dogs in buns. Spoon chili over hot dogs. Sprinkle with cheese and green onions.

SKILLET MAC & CHEESE

SKILLET MAC & CHEESE 4 tbsp. unsalted butter, cut into small pieces 4 tbsp. flour 3 c. whole milk, warmed Kosher salt and pepper 8 oz. mezze rigatoni 8 oz. extra-sharp Cheddar, coarsely grated 1 10-oz. pkg frozen butternut squash cubes, thawed 3 oz. baby spinach (about 3 cups) 4 oz. potato chips (about 3 cups), crushed 2 tbsp. finely chopped chives 2 tbsp. finely grated Parmesan Heat oven to 350°F. Melt the butter in a deep 12-inch oven-safe skillet over medium heat. Once foaming, add the flour and whisk until smooth. Gradually whisk in the milk a little at a time, making sure the mixture is smooth before adding more liquid. Add 1 cup water and1⁄2 teaspoon each salt and pepper. Bring to a simmer, stirring occasionally. Immediately add the pasta and cook, stirring, for 1 minute. Cover the skillet, transfer to the oven and bake until the pasta is just cooked, 12 to 14 minutes. Remove from oven and heat broiler. Fold the cheese into the pasta until melted and smooth, then fold in the squash and spinach. Sprinkle the potato chips, chives and Parmesan on top and broil until golden brown, 1 to 2 minutes.

BACON RANCH POTATO SALAD

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

BURGER & FRIES FOIL PACKETS

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

JALAPENO POPPER BURGRES

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

Peanut Butter Candy Corn Blonde Brownies 1/2 cup butter, softened 1 cup brown sugar 1/2 cup peanut butter 2 eggs 1 teaspoon vanilla 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups flour 2 cups mini Reese's pieces 1 cup peanuts 1 cup candy corn Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray. In a large mixing bowl, cream the butter, sugar, and peanut butter. Add the eggs and vanilla and beat until creamy. Stir together the baking powder, salt, and flour. Slowly add to the creamed mixture. Stir in the Reese's pieces, peanuts, and candy corn by hand. Spread the mixture in the prepared baking dish. Bake for 25-27 minutes. Let cool completely before cutting into squares.

Candy Corn Fudge

Candy Corn Fudge 3 cups white chocolate chips 1 (14 ounce) can sweetened condensed milk 1 cup marshmallow cream 3/4 cup salted peanuts, divided 3/4 cup candy corn, divided 3/4 cup Reese's Pieces, divided Line an 8x8 pan with foil and set aside. Pour the white chocolate chips and sweetened condensed milk into a pan. Place over low-medium heat and stir until melted and creamy. Stir in the marshmallow cream completely. Remove from the heat and let cool 10 minutes, stirring often. Add 1/2 cup each of the peanuts, candy corn, and Reese's Pieces. Stir in quickly. Pour fudge into prepared pan. Sprinkle the top of the fudge with the remaining candies and peanuts. Let fudge cool and set for at least 4 hours, or overnight. Lift foil out of pan and peel off sides gently. Cut fudge into 36 squares and place in a container. The fudge will be slightly sticky but will continue to set up as it sits.

LOADED CAULIFLOWER SALAD

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

BANG BANG CORN

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

SHIPWRECK DINNER

SHIPWRECK DINNER 1 pound lean ground beef 1 (7.25 ounce) package macaroni and cheese mix 1 (14.5 ounce) can diced tomatoes 1 cup milk 1 cup frozen peas 1 cup frozen corn 1 teaspoon seasoned salt (such as LAWRY'S®), or to taste 1 cup shredded Cheddar cheese, divided Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir pasta and cheese mixture from the macaroni and cheese package into the beef. Add tomatoes, milk, peas, and corn to the beef mixture; stir. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the skillet and cook at a simmer until the noodles are tender, about 12 minutes. Season the dish with seasoned salt. Stir about half of the Cheddar cheese into dish to melt. Top with remaining cheese.

BUFFALO CHICKEN RANCH WRAPS

BUFFALO CHICKEN RANCH WRAPS 1 pound thin-sliced bacon 2 tablespoons bacon drippings 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces ¼ cup Buffalo wing sauce 2 tablespoons butter, melted 12 (10 inch) flour tortillas 1 cup diced fresh tomato ¾ cup ranch dressing, divided Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool. Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm. Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.

MEATBALL SANDWICHES

MEATBALL SANDWICHES 1 pound ground beef ¾ cup bread crumbs 2 teaspoons dried Italian seasoning 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 2 tablespoons grated Parmesan cheese 1 egg, beaten 1 French baguette 1 tablespoon extra-virgin olive oil ½ teaspoon garlic powder 1 pinch salt, or to taste 1 (14 ounce) jar spaghetti sauce 4 slices provolone cheese Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish. Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings

SWEET & SOUR BEEF AND CABBAGE

SWEET & SOUR BEEF AND CABBAGE 1 ½ pounds ground beef ½ cup chopped onion ½ cup chopped celery ½ cup chopped green bell pepper 2 tablespoons quick cooking oats ¾ teaspoon salt ¼ teaspoon garlic powder ⅛ teaspoon ground black pepper 1 medium head cabbage, cut into thin wedges 1 (15 ounce) can tomato sauce ¼ cup apple cider vinegar 3 tablespoons brown sugar 1 pinch salt and ground black pepper to taste Place a large skillet over medium heat; cook the ground beef, onion, celery, and green bell pepper in the hot skillet until the beef is completely browned, 7 to 10 minutes. Sprinkle the oats, 3/4 teaspoon salt, the garlic powder, and 1/8 teaspoon black pepper into the beef mixture. Arrange the cabbage wedges atop the beef mixture. Stir the tomato sauce, cider vinegar, and brown sugar together in a bowl; season with salt and pepper. Pour over the cabbage and beef mixture. Place a cover on the skillet and simmer until the cabbage is tender, 15 to 20 minutes.

GRILLED COD

GRILLED COD 2 (8 ounce) fillets cod, cut in half 1 tablespoon Cajun seasoning ½ teaspoon lemon pepper ¼ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons butter 1 lemon, juiced 2 tablespoons chopped green onion (white part only) Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates. Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes. Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.

CROCK POT SPICY BLACK BEAN SOUP

CROCK POT SPICY BLACK BEAN SOUP 1 pound dry black beans, soaked overnight 4 teaspoons diced jalapeno peppers 6 cups chicken broth ½ teaspoon garlic powder 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon cayenne pepper ¾ teaspoon ground black pepper ½ teaspoon hot pepper sauce Drain black beans, and rinse. Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce. Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

ONE PAN SAUSAGE & VEGGIES

ONE PAN SAUSAGE & VEGGIES 1 pound smoked turkey sausage (or any variety you like), cut into 1 inch slices 1 bunch broccoli, chopped 2-3 bell peppers, sliced into strips 1 pound brussels sprouts, trimmed and cut in half (or quarters if needed) 1 onion, sliced 2-3 tablespoons extra virgin olive oil 1 tablespoon salt 1 tablespoon pepper 2-3 teaspoons garlic powder 2-3 teaspoons chili powder 1 teaspoon dried parsley Preheat oven to 425 Line a rimmed baking sheet with parchment paper. Spread veggies into prepared pan in an even layer. Drizzle olive oil over veggies. In a small bowl combine salt, pepper, garlic powder, chili powder & parsley Sprinkle over veggies. Toss all to combine and make sure veggies are evenly coated. Placed sliced sausage into pan, spreading it out in between veggies Place into oven and roast for 20-25 minutes, tossing once, until veggies are tender and sausage begins to brown. Remove and serve over quinoa, rice or on its own. To use chicken, cut into bite size pieces and toss with the seasonings before cooking.

BEEF & BEAN WRAPS

BEEF & BEAN WRAPS 2 lbs ground beef, browned 1 Tbs extra virgin olive oil 2 cans six bean blend 1 bunch green onions, chopped 1 jar Newman's Own Black Bean & Corn Salsa 1 heaping Tbs homemade taco seasoning 1 bag Tex Mex shredded cheese 16 -10" whole wheat tortillas Preheat oven to 400F. In a large frying pan add the oil, browned ground beef, beans, onions, salsa and seasoning... blend well and cook over medium heat for 20 minutes... stir often to prevent sticking. Remove from heat and add cheese... stir. Scoop mixture onto tortillas (3-4 TBS), fold in sides and roll to wrap... do not overfill. Cover a large cookie sheet with parchment paper. Place wraps, seam side down on parchment and brush a little olive oil on wraps...bake for 25-30 minutes (turn over half way through baking). Remove and serve with Greek yogurt, sour cream, guacamole or salsa.

SOUL CAKES

SOUL CAKES 1 cup butter, two sticks American 3 3⁄4 cups sifted flour 1 cup fine sugar 1⁄4 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon allspice 2 eggs 2 teaspoons cider vinegar 4 -6 tablespoons milk powdered sugar, to sprinkle on top Preheat oven to 350°F. Cut the butter into the flour with a pastry blender or a large fork. Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat eggs, vinegar, and milk together. Mix with the flour mixture until a stiff dough is formed. Knead thoroughly and roll out 1/4-inch thick. Cut into 3-inch rounds and place on greased baking sheets. Prick several times with a fork and bake for 20-25 minutes. Presentation: Sprinkle lightly with powdered sugar while still warm.

Polyjuice Potion Punch (Non-alcoholic)

Polyjuice Potion Punch (Non-alcoholic) This is seriously so easy to make! Consider it potions 101! Lime Sherbet 1/2 gallon Sprite 2 liters Neon Green Food Coloring a few drops Use scissors to cut open the lime sherbet carton and place it in your punch bowl. Slowly poor 2 liters of Sprite into the bowl (it will bubble and foam). Add a few drop of the food coloring, until the green really pops

Monster Munch - Candy Popcorn

Monster Munch - Candy Popcorn 1/2 c popcorn kernels 1/2 c orange candy melts 1/2 c black candy melts 1/2 c candy corn M&M's 1/2 c candy corn edible monster eyes Step one: cover a 13x9 baking sheet with waxed paper. Make popcorn and lay a single layer on covered baking sheet. Step two: melt candy melts in separate bowls over a double boiler or in the microwave. Stir frequently until completely melted. Step three: pour candy melts into disposable piping bags or thick ziploc bags. Use a napkin or towel to hold the bag if it's too hot. Snip off the tip of the bag and drizzle candy melts onto popcorn. I usually drizzle the black candy melts first, add the candy, then drizzle the orange candy melts on top. We used about 1 tablespoon of edible eyes (found at Hobby Lobby). Allow to cool then break apart and enjoy

CROCK POT PORK CHOPS

CROCK POT PORK CHOPS The liquid is: 1-1/2 C chicken broth 1/4 C Olive oil 1 T Paprika 1 T Garlic Powder 1 T Ppultry Seasoning 1 tsp Basil 1 t Oregano 4-6 Pork Chops Cut small slots in the chops, sprinkle with a small amount of salt and black pepper. Combine remaining ingredients and pour over pork chops. Cook on high 4-6 hours depending on thickness of chops.

CHEESY TACO SOUP

CHEESY TACO SOUP 2 lbs. ground beef seasoned with salt and pepper 1 onion, chopped 2 cans Ranch Style Beans 2 cans Corn 2 cans Rotel 2 cans Cream of Mushroom soup 42 ounces Chicken Broth 1 lb. Velveeta Cheese Brown ground beef and onion in a large skillet, drain fat. Without draining add beans, corn, rotel, cream of mushroom soup, and chicken broth. Cook over low heat for 1-2 hours. Add cubed Velveeta then simmer until cheese has melted. Serve with Corn Bread or Fritos. Top with dollop of sour cream and handful shredded cheddar cheese, optional. Spice it up with some chopped jalapenos! Beware it will give it a big kick

3 INGREDIENT CHICKEN

3 INGREDIENT CHICKEN 1) CHICKEN 2) PACKET DRY ITALIAN SEASONING MIX 3) 1/2 CUP BROWN SUGAR MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR.......COAT CHICKEN ON ALL SIDES.....LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE.....BAKE AT 350 DEGREES UNTIL IT'S GOLDEN BROWN...25 MINUTES ON EACH SIDE.....

CHILI CHICKEN

CHILI CHICKEN 5 boneless chicken breasts Slap ya Mama or Seasoning of your choice 2 tbsp coconut oil 1 medium red onion, chopped 1/2 pound fresh mushrooms, sliced 4 ounce can chopped green chilies 8 ounces pepper-jack cheese, shredded Flatten and season the chicken breasts with Slap ya Mama or the seasoning of your choice. Let marinate for a few hours in refrigerator. Sauté in 1 tbsp. Coconut oil until no pink is visible and keep warm. Next, sauté the onions and mushrooms in coconut oil until the onions are tender. Stir in the can of chilies. Place the chicken pieces on a baking sheet. Top with the mushrooms mixture, then top with the cheese. Bake at 350º about 5-10 minutes until the cheese has melted!

BEEF & BROCCOLI

BEEF & BROCCOLI 5 tablespoons light soy sauce, divided 1 teaspoon rice vinegar ¼ teaspoon konjac flour (or 1 tablespoon cornstarch) 1 (1 lb.) package frozen broccoli florets (5 cups) 2 tablespoon refined coconut oil ¾ lb. sirloin strips 1 medium onion, sliced (6 oz) 1 tablespoon minced garlic 1 tablespoon minced ginger root ½ teaspoon red pepper flakes 1 teaspoon sesame oil 1 teaspoon sesame seeds In a small bowl, whisk together 1 tablespoon soy sauce with the vinegar. Place the beef strips in a ziploc bag. Pour the marinade in. Close the bag, squeezing out as much air as possible, and distributing the marinade so that it coats all the pieces. Allow to marinate while you prep the remaining ingredients. In a small bowl, whisk together the remaining soy sauce with the konjac flour. Set aside. Microwave the broccoli florets according to package instructions: Place in a large, microwave-safe bowl. Add 2 tablespoons water. Cover. Microwave on high for 3 minutes, stir, cover again and microwave 3 more minutes, or just until heated through. In a large, deep skillet or a wok, heat the coconut oil over medium-high heat, about 2 minutes. Add the onion and cook 5 minutes, stirring often, until translucent but not browned. Add the garlic and ginger and cook 30 seconds. Add the beef and stir-fry 2-3 minutes, just until the beef is no longer raw. Add the broccoli, the soy sauce/konjac mixture and the red pepper flakes. Cook, stirring, just until everything is well-incorporated and the sauce thickens, 1-2 minutes. Off heat, drizzle with sesame oil and sprinkle with sesame seeds.

CARAMEL APPLE S'MORES

CARAMEL APPLE S'MORES 8 marshmallows 2 Granny Smith apples, thinly sliced and cored 4 squares Hershey's chocolate Warm caramel, for drizzling Toast marshmallows until golden. Sandwich s’mores: Top one apple slice with a Hershey’s square and two toasted marshmallows. Drizzle with caramel and top with a second apple slice. Repeat to make four apple s'mores.

PUMPKIN PIE DIP

PUMPKIN PIE DIP 2 c. heavy cream 1 3.4-oz. instant vanilla pudding mix 1/2 c. canned pumpkin 2 tsp. pumpkin pie spice Ginger snap cookies, for serving (OR Nilla wafers, graham crackers, animal crackers, etc) In a stand mixer, beat heavy cream and vanilla pudding mix until stiff peaks form, 1 to 2 minutes. Add pumpkin and pumpkin pie spice and stir to combine, then chill if desired. Serve with ginger snaps.

PUMPKIN CHOCOLATE CHIP COOKIES

PUMPKIN CHOCOLATE CHIP COOKIES 1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled 1/4 cup (50g) packed light or dark brown sugar 1/2 cup (100g) granulated sugar 1 teaspoon pure vanilla extract 6 Tablespoons (86g) pumpkin puree (see note)* 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled) 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 3/4 teaspoon pumpkin pie spice 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.) Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies. This is only for looks! Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2. Cookies stay fresh covered at room temperature for up to 1 week.

PINEAPPLE JUICE CAKE

PINEAPPLE JUICE CAKE 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury - See my note below) 3/4 cup vegetable oil 3/4 cup pineapple juice 4 large eggs For the glaze: 2 cups powdered sugar 3/4 cup pineapple juice 4 tablespoons unsalted butter Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze. In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently. Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

EASY MEATLOAF

EASY MEATLOAF 1 ½ pounds ground beef 1 egg 1 onion, chopped 1 cup milk 1 cup dried bread crumbs salt and pepper to taste 2 tablespoons brown sugar 2 tablespoons prepared mustard ⅓ cup ketchup Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F (175 degrees C) for 1 hour.

PUMPKIN PIE CAKE

PUMPKIN PIE CAKE 1 - 18oz can pumpkin (or fresh equivalent) 1 box yellow cake mix (2 layer size)... 1 cup sugar 1/2 c. melted margarine or butter 1 - 13oz can evaporated milk (not sweetened condensed) 3/4 c. chopped pecans or walnuts 3 eggs 3 tsp cinnamon Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.

100 Healthy Snack Ideas

100 Healthy Snack Ideas 1. Frozen Grapes (they are amazing) 2. String Cheese 3. Banana 4. Frozen Banana (peel it first, stick in the freezer overnight- it's like a yummy popsicle) 5. Low-fat Yogurt 6. Sugar-free or fat-free pudding 7. Apple dipped in Peanut Butter (or spread peanut butter on top of apple slice and top with pecans . . . so good!) 8. 100-calorie bag of popcorn 9. Applesauce 10. Raw veggies with hummus (my new favorite!) 11. Almonds 12. Apple 13. Skinny S'more (two graham crackers with one roasted marshmallow and one small square dark chocolate) 14. Smoked Beef Jerky (about 1 oz- look for low-sodium!) 15. Chocolate Milk 16. Hard Boiled Egg 17. Sunflower Seeds 18. Cottage Cheese 19. Sliced Cantelope 20. Raisins 21. Pita Bread and Hummus 22. Rice Cakes 23. Sugar-free Jello 24. Dried Fruits 25. Frozen Yoplait Whips Yogurt (these seriously taste like ice cream when they are frozen!) 26. Air-Popped Popcorn 27. Pistachios 28. Clementines (we call them Cuties or Clemmies) 29. Fruit Smoothie 30. Handful of olives 31. Pickles 32. Handful of blueberries with 2 tablespoons fat-free Cool-Whip 33. Ants on a Log (celery with peanut butter and raisins) 34. 1 cup mixed berry salad (raspberries, strawberries, blueberries, and/or blackberries) tossed with one tablespoon fresh-squeezed orange juice. 35. Peanut Butter and Bananas on whole wheat bread 36. Trail Mix (make your own! Throw in dried fruit, sunflower seeds, nuts, low-sugar cereals, and even the occasional piece of candy for something sweet.) 37. Orange Slices 38. Cherry Tomatoes 39. Graham Crackers 40. Small Green Salad with light dressing 41. Mango smoothie (frozen mango, mango Greek Yogurt, and a small amount of orange juice) 42. Kabobs (thread low-fat meat, low-fat cheese, pineapple and cherry tomatoes onto a stick- my kids love anything on a stick!) 43. Half of a Cinnamon-Raisin topped with peanut butter and banana slices 44. Grilled Pineapple (throw them on the grill or a skillet on med. heat for two minutes or until golden) 45. Baked Apples (one tennis ball-sized apple, cored, filled with 1 teaspoon brown sugar and cinnamon, and baked until tender) 46. Animal Crackers 47. Strawberries dipped in fat-free Cool Whip 48. Low-fat tortilla topped with egg salad, shredded carrots and cucumber slices 49. Parfait (build your own with Greek yogurt or plain yogurt, fruit, and granola) 50. Bowl of bran flakes with 1/2 cup skim milk and berries 51. Guacamole with veggies 52. Triscuit's Thin Crisps dipped in cottage cheese or hummus 53. Cashews 54. Pretzels 55. Sun Chips (portion control! Read the serving amount on the side!) 56. Cheesy Breaded Tomatoes: Two roasted plum tomatoes sliced and topped with 2 tablespoons breadcrumbs and a sprinkle of parmesan cheese. 57. Sugar Snap Peas 58. Steamed Veggies (steam non-starchy vegetables in a microwave safe bag and sprinkle with 1 tablespoon of parmesan cheese or 1/4 cup pasta sauce) 59. Apricots 60. Laughing Cow Light Cheese Wedges 61. Any 100 calorie pack 62. Snack/Granola bar (around 150 calories or less, like Kellogg's All-Bran, Kashi TLC Trail Mix, or Fiber one Bar) 63. Baked chips (about 7-10) with salsa 64. Soy Chips 65. Protein Bar 66. Sweet Potato Fries (one light-bulb sized sweet potato sliced, tossed with 1 teaspoon olive oil, and baked at 400° for 10 minutes) 67. Wrap (I like a slice of turkey, swiss cheese, baby spinach leaves, and cranberry relish wrapped up in a tortilla) 68. Pumpkin Seeds (2 tablespoons pumpkin seeds, sprayed with oil (just a spritz!) and baked at for 400° for 15 minutes or until brown. Sprinkle a tiny amount of salt on top) 69. Bean Salad 70. Broccoli Florets 71. Peaches and Cottage Cheese 72. Chopped Red Peppers (dipped in fat free ranch) 73. V8 Vegetable Juice 74. Tuna with Triscuit crackers 75. Cooked and Cubed Chicken Breast 76. Homemade Popsicles (puree watermelon, strawberries, mango, banana, etc and freeze in popsicle molds) 77. Dates with almond butter or rolled in coconut 78. Quesadilla (whole wheat (or corn) tortillas w/cheese (or not) melted in microwave - adding on tomatoes, beans, corn, olives, avocado or guacamole or whatever sounds good) 79. Watermelon 80. Cubed Apples and Cubed Cheese (this was my husband's favorite after-school snack when he was little) 81. Craisins (I love to eat these with almonds- it's a good combo) 82. Goldfish Crackers 83. Edamame 84. Cheesy Roasted Asparagus (four spears (spritzed with olive-oil spray) and topped with 2 tablespoons grated parmesan cheese, baked for 10 minutes at 400°) 85. Turkey Roll-Ups (Four slices smoked turkey rolled up and dipped in 2 teaspoons honey mustard) 86. Strawberry Salad (1 cup raw spinach with ½ cup sliced strawberries and 1 tablespoon balsamic) 87. Oatmeal 88. Banana Smoothie (½ cup sliced banana, ¼ cup nonfat vanilla yogurt, and a handful of ice blended until smooth) 89. Lime Sherbet (1/2 cup serving) with sliced kiwi 90. Apple Chips (dehydrated apples- they are so good!) 91. Black Beans (mix 1/4 cup black beans with 1 tablespoon salsa and 1 tablespoon Greek yogurt for an added twist!) 92. Lettuce wrap (try two slices honey-baked ham with 2 teaspoons honey mustard rolled in a lettuce leaf) 93. Pecans (try five pecans roasted with 2 teaspoons maple syrup and 1 teaspoon cinnamon) 94. Chocolate Covered Strawberries (dip 5 strawberries in 2 squares of dark chocolate- that is still good for you, right?!) 95. Honeyed Yogurt (½ cup nonfat Greek yogurt with a dash of cinnamon and 1 teaspoon honey) 96. Blackberries (so good mixed with plain yogurt) 97. Frozen Mangos 98. Tropical Juice Smoothie (¼ cup pineapple juice, orange juice, and apple juice, blended with ice) 99. Healthier Banana Breads/Muffins/Dough 100. Peanut Butter Yogurt Dip with fresh fruit

Easy Sticky Chicken

Easy Sticky Chicken 3 -5 pounds bone in chicken with skin (folks usually use legs and/or thighs) 1 cup ketchup 1 cup honey 1 cup brown sugar ½ cup low sodium soy sauce ½ teaspoon garlic powder Preheat oven to 350. In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat. Bring it just to a boil while stirring. Remove from heat. Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat. Place in oven, uncovered, turning chicken after 45 minutes.continue baking another 30minutes Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.

Doritos Chicken Cheese Casserole

Doritos Chicken Cheese Casserole 11 ounces Nacho Cheese Doritos 2 cups cooked shredded chicken 1 can cream of chicken soup (or my homemade creamed soup substitute) 1 cup sour cream 8 ounces grated cheddar 1 can Ro*Tel tomatoes and chiles 1 teaspoon cumin 1 teaspoon chili powder 1/2 cup pico de gallo Preheat oven to 350 degrees. In a medium bowl, stir together the chicken, soup, sour cream, half of the cheddar, Ro*Tel, cumin, and chili powder. Crush the Doritos and add half of the to the bottom of a 9×13 baking dish. Top with the chicken mixture. Add the other half of the crushed Doritos over the top of the chicken. Sprinkle the remaining cheese on top and bake for 20 minutes. Remove from the oven and top with the pico de gallo. Serve hot.

Drop Doughnut

Drop Doughnut 2 cups sifted flour 1⁄3 cup sugar 3 teaspoons baking powder 1⁄2 teaspoon salt 1 egg, slightly beaten 3⁄4 cup milk 3 tablespoons oil additional oil (for frying) Sift together dry ingredients. Mix together wet ingredients and incorporate into dry. Stir until smooth. Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides. Remove and drain. Roll in cinnamon sugar while still warm and serve.

PINEAPPLE JUICE CAKE

PINEAPPLE JUICE CAKE 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury - See my note below) 3/4 cup vegetable oil 3/4 cup pineapple juice 4 large eggs For the glaze: 2 cups powdered sugar 3/4 cup pineapple juice 4 tablespoons unsalted butter Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze. In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently. Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

BUTTER CHICKEN

BUTTER CHICKEN 2 large eggs eggs, beaten 1 cup crushed buttery round cracker crumbs ½ teaspoon garlic salt ground black pepper to taste 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves ½ cup butter, cut into pieces Preheat oven to 375 degrees F (190 degrees C). Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

BROILED SALMON

BROILED SALMON 4 (4-oz.) salmon fillets 1 tbsp. Grainy mustard 2 cloves garlic, finely minced 1 tbsp. finely minced shallots 2 tsp. fresh thyme leaves, chopped, plus more for garnish 2 tsp. fresh rosemary, chopped Juice of 1/2 lemon kosher salt Freshly ground black pepper Lemon slices, for serving Heat broiler and line a baking sheet with parchment. In a small bowl, mix together mustard, garlic, shallot, thyme, rosemary, and lemon juice and season with salt and pepper. Spread mixture all over salmon fillets and broil, 7 to 8 minutes. Garnish with more thyme and lemon slices and serve.

CHEESY TACO PASTA

CHEESY TACO PASTA 12 oz. short-cut pasta 1/2 large white onion, chopped kosher salt 1/2 jalapeño, chopped 1 lb. ground beef 2 tbsp. Taco Seasoning 1 oz. (15-oz.) can diced fire-roasted tomatoes 1 1/2 c. shredded cheddar and Monterey jack Chopped fresh cilantro, for garnish In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then add taco seasoning. Drain fat. Add canned tomatoes and 1/4 cup reserved pasta water and stir, then add cheese and let melt, stirring occasionally, 2 minutes. Add cooked pasta and toss until completely combined. Garnish with cilantro and serve.

SPICY BLACK BEAN SOUP

SPICY BLACK BEAN SOUP 2 tbsp. extra-virgin olive oil 1 medium red onion, finely chopped 2 cloves garlic, minced 1 tbsp. minced jalapeños 1 tbsp. tomato paste kosher salt Freshly ground black pepper 1 tsp. chili powder 1/2 tsp. cumin 3 (15-oz.) cans black beans, with liquid 1 qt. low-sodium chicken or vegetable stock 1 bay leaf sour cream, for garnish Sliced avocado, for garnish Chopped fresh cilantro, for garnish In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat. Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf. Using an immersion blender or food processor, blend the soup to desired consistency. Serve with a dollop of sour cream, sliced avocado, and cilantro.

CHICKEN BACON RANCH BUBBLE BAKE

CHICKEN BACON RANCH BUBBLE BAKE Cooking spray 6 slices bacon 6 tbsp. butter 6 tbsp. all-purpose flour 3 c. whole milk 3 c. shredded cheddar 2 large heads broccoli, cut into small florets 3 c. shredded chicken 1 (16.3-oz.) can refrigerated biscuits 2 tsp. ranch seasoning mix Preheat oven to 350°. Grease a 9"-x-13" baking dish with cooking spray. In a large skillet, cook bacon until crispy, about 8 minutes, then drain on a paper towel lined plate. Wipe skillet clean. In the same skillet over medium heat, melt butter. Whisk in flour and cook until bubbly, about 1 minute. Gradually stir in milk and bring to a simmer. Cook until thickened, about 2 minutes. Whisk in cheese and cook until melted, 1 minute. Season with salt and pepper and stir in broccoli. Remove from heat. Spread broccoli mixture into the bottom of the baking dish, then top with chicken. Cut each biscuit into eighths and scatter on top of chicken. Chop bacon into small pieces and scatter on top of biscuits, then sprinkle with ranch seasoning. Bake until biscuits are golden and cooked through, about 25 minutes.

JAMBAYLA PASTA

JAMBAYLA PASTA 1 tbsp. extra-virgin olive oil 1 onion, chopped 2 bell peppers, chopped 2 links andouille sausage, sliced crosswise 2 cloves garlic, minced 2 boneless skinless chicken breasts, cut into 1" pieces 1 tsp. Cajun seasoning Kosher salt Freshly ground black pepper 10 oz. penne 1 (15-oz.) can diced tomatoes 4 c. low-sodium chicken broth 1/2 c. heavy cream 1 c. shredded cheddar Freshly grated Parmesan, for serving Chopped parsley, for serving In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through. Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes. Stir in heavy cream and cheddar until melty. Serve with Parmesan and parsley.

Lemon Drops

Lemon Drops Tart Shells: 1/2 cup butter, softened 1/3 cup sugar 1 egg white 1 1/4 cups flour Filling: 2 eggs 1/3 cup sugar 1 Tbs. butter melted & cooled 2 tsps. lemon zest 3 Tbs. lemon juice powdered sugar Preheat over to 325 degrees F. Spray 2 mini muffin pans with cooking spray. In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups. For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes. Remove from pan and cool completely. Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving

Christmas Maraschino Cherry Shortbread Cookies

Christmas Maraschino Cherry Shortbread Cookies 1 cup unsalted butter- room temperature 1/2 cup powdered sugar 1/2 tablespoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup maraschino cherries-chopped(spread cherries on paper towel to drain well or you can use dried maraschino cherries) 2/3 cup chocolate chips Mix flour and salt set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and maraschino cherries. Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inches thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour. Preheat the oven to 325 F and line baking sheet with parchment paper. Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumble, press it back together with your hands) and place them on a baking sheet with one inch of space between. Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top) Let them cool for 5 minutes on a baking sheet before transferring them to a rack to cool completely.

Squash Patties

Squash Patties 2 cups yellow squash, finely chopped 1 cup onion, finely chopped 1 egg, beaten 1 teaspoon salt 1 teaspoon pepper ½ cup plus 1 tablespoon all-purpose flour vegetable oil In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Using a tablespoon, drop batter into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain patties on paper towels

preacher cake

preacher cake 3 cups all-purpose flour 2 tsp baking soda 1 tsp salt 1/2 tsp cinnamon 2 cups granulated sugar 3 eggs 1 cup vegetable oil 2 tsp vanilla bean paste or vanilla extract 1 20- oz can crushed pineapple with juice (do NOT drain) 1 1/2 cups finely chopped walnuts divided 1 cup flaked sweetened coconut CREAM CHEESE FROSTING: 8 oz package cream cheese softened 1/2 cup butter softened (1 stick) 1 tsp vanilla bean paste or vanilla extract 2-4 Tbsp heavy cream (amount depends on personal preference heat, and humidity in the air – start with 2 and go from there) 2 cups powdered sugar sifted or whisked to remove lumps Preheat oven to 350 degrees F. Spray a 13×9″ baking pan with non-stick spray (I use Baker’s Joy), and set aside. In a mixing bowl, whisk together dry ingredients (flour, baking soda, salt and cinnamon). In a larger mixing bowl, combine granulated sugar, eggs, vegetable oil and vanilla. Use a whisk or wooden spoon to combine well. Mixture will be creamy. Sprinkle in dry ingredients and stir together until just incorporated (when no more streaks of flour remain). Mixture will be very dry and sticky. Add in crushed pineapple, walnuts and coconut and mix until combined. The liquid from the pineapple will transform the mixture into a normal batter consistency. Pour batter into prepared pan and bake for 45-50 minutes. When done, cake should be set in the center, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Set cake pan on a cooling rack and cool the cake, in the pan, until completely cool. MAKE THE FROSTING: In a large mixing bowl, add cream cheese, butter and vanilla and whisk or beat with electric mixer (if desired), until light and fluffy. Alternate drizzling heavy cream and adding powdered sugar, whisking/beating after each addition, until all sugar is incorporated into the frosting. If frosting is a little thick, add a bit more cream. If frosting is too thin, add a bit more powdered sugar. Use an offset spatula to spread frosting over the top of the cake. Sprinkle with remaining 1/2 cup walnuts and a bit of flaked coconut if desired.

Brownie Refrigerator Cake

Brownie Refrigerator Cake 1 package brownie mix 1 extra large egg 8 oz. cream cheese, softened 1 cup powdered sugar 2 containers whipped topping (8 oz.) 1 packet instant chocolate pudding (3 oz.) 1 packet instant vanilla pudding (3 oz.) 3 1/2 cups milk 1 Hershey bar Mix brownie mix according to the box directions. Add egg and stir into mix. Bake in a 9 x 13 greased and floured glass baking dish according to box directions. Meanwhile, mix together cream cheese, powdered sugar and i container of the whipped topping. When brownie is done baking and has cooled off, pour cream cheese mixture over the brownie and spread evenly across the top. Blend chocolate and vanilla pudding together with milk until it thickens and spread on top of cream cheese mixture. Spread second container of whipped topping over pudding mixture. Take Hershey bar and shave pieces of chocolate off of it to sprinkle over the top of cake. Refrigerate until ready to serve, about 30 minutes.

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 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 filling on bottom layer. Top with a second cake layer that should be evenly flat as well. Pour and spread some of the cheesecake filling on 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 cake and gently press down into 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 cake. Top with a maraschino cherry for an added garnish

Coconut Cake With Raspberry Filling

Coconut Cake With Raspberry Filling Cake : 3 cups (297g) sifted cake flour (sift before measuring) 2 teaspoons baking powder ¼ teaspoon salt 1 cup butter, room temperature 1 pound (450g) powdered sugar 4 egg yolks, well beaten *Beat until well combined, about 1 minute 1 cup coconut milk 1 teaspoon vanilla 1 teaspoon almond extract (or coconut extract) 1 cup shredded coconut 4 egg whites, well beaten Pre-heat oven to 350F. Spray 2 – 9″ round cake pans with baking spray. Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined. Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes two 9-inch layers, or three 8-inch layers. (This recipe used 9″ pans and sliced the layers in half.) Raspberry Preserves (at least 1 cup) *choose a good quality Frosting Directions : In a saucepan, use a whisk to blend 1 cup milk into 3 Tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring. In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. **Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness. Slice each layer in half. Spread a thin layer of preserves between the sliced layers*. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve! Note: on the layers that you place the preserves, you can also add a thin layer of coconut

Oreo™ Dump Cake

Oreo Dump Cake 1 box (4-serving size) vanilla-flavored instant pudding and pie filling mix 1 1/2 cups milk 1 box triple chocolate fudge cake mix 20 Oreo™ chocolate creme sandwich cookies, crushed (about 2 1/2 cups) 1 1/2 cups semisweet chocolate chips 1 container (8 oz) frozen whipped topping, thawed Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix and 1 cup of the crushed cookies until combined. Spread batter evenly in pan. Sprinkle chocolate chips evenly on top. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan, about 1 hour. Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with remaining crushed cookies. Store covered in refrigerator.

CRANBERRY ORANGE CAKE

CRANBERRY ORANGE CAKE 1 1/2 cups all-purpose flour 2 teaspoons of baking powder 1/2 teaspoon of salt 1 cup of plain yogurt or sour cream 1 cup of sugar 3 large eggs Zest of a large orange, finely grated 1 teaspoon of pure vanilla extract 1/2 cup vegetable oil 2 cups of fresh cranberries Orange syrup 1/3 cup of freshly squeezed orange juice 2 tablespoons of sugar Orange icing 1 cup powdered sugar (icing sugar) – more or less 2 tablespoons of freshly squeezed orange juice Preheat the oven to 350. Butter the bottom and sides of a chimney cake pan, then flour and shake to remove the excess. Reserve. Cranberry and orange cake In a bowl, mix together the flour, baking powder and salt. Reserve. In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla and oil. add the dry ingredients, mix with a wooden spoon. In another bowl, mix the cranberries with a spoonful of flour, and stir to flour the fruit. Gently add to the dough with a wooden spoon. Pour the dough into the prepared mold and bake for 50-55 minutes, or until the cake is cooked, and a knife inserted in its center comes out sufficiently dry. Let cool for 10 minutes in the mold, then delicately unmold by turning over onto a plate. * Prepare the orange syrup : Combine orange juice and sugar in a small saucepan and heat over medium heat until the sugar is dissolved in the liquid. Continue cooking for 3 minutes, stirring a little, then remove from heat. prod holes in the top & sides of the cake using a toothpick. Then brush the cake with the hot syrup in several stages, until all the liquid is absorbed. Let cool for 2 hours before icing. Orange icing: Combine the powdered sugar and orange juice together in a bowl and stir with a whisk. Add more or less orange juice or sugar to obtain the desired quantity and consistency. The frosting should be thick, but flow slowly when poured over the cake. Pour the icing on the cake and let it run inside and out for a nice effect. Leave to set

CORNBREAD DRESSING

CORNBREAD DRESSING Four cups toasted bread, finely crumbled. Four cups cornbread, finely crumbled. Four large beaten eggs. Two cups chopped onions. Two cups chopped celery. Half cup butter. One tbsp salt. One tbsp dried sage. Two tsp ground black pepper. Two tsp poultry seasoning turkey broth. Melt butter in a medium skillet, add the celery and onions and saute until tender. In a large bowl, combine the toasted bread and the cornbread and stir. Season and blend thoroughly with the onions and celery plus their cooking oil, salt, pepper, sage, and poultry. Add just enough turkey giblet broth to make a very thick mixture using a bulb baster, then stir in the eggs and scrape the dressing onto a deep greased baking pan or platter. Bake in the oven at 400°F. until the dressing is well browned, about 30 TO 38 minutes.

CROCK POT PEPPER STEAK

CROCK POT PEPPER STEAK 16 oz of beef stew meat. 2 of each bell peppers. 1 vegetable oil. 3 tbsp. Of worcestershire sauce. 1 tsp of minced garlic. 1 can of beef broth. 1 can of stewed tomatoes. 1 season salt. 1 all-purpose flour. Mix together the flour and season salt in a large bowl, then coat the meat in the mixture. In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown. Once browned, remove the meat and peppers from the skillet to a lined slow cooker, leaving the grease behind. In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil. Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker. Cook cover on low for 8 hours

Cream Pie Cream Puffs

Cream Pie Cream Puffs For Cream Puffs In a saucepan get to a boil : 1 stick butter 1 cup water 1 small spoon vanilla 1 cup flour Stir permanently until forms a ball and remove / cool . whisk in 4 eggs, until soft . Once done, please drop by spoon and upo parchment lined cookie papper and bake at 300 degrees for 41 min and allow cool . Now, cut it in falf and place it in the filling and then pour it in melted chocolate . For Easy Pastry Cream Filling : 1 pint heavy cream 1 pack instant vanilla pudding 1/3 cup milk Beat this ingredients until creamy Melted Chocolate Glaze for the Tops 4 ounces of butter 8 ounces of chocolate chips 3 small spoon corn syrup Melt butter and chocolate until smooth , we stir it into the corn syrup . Make sure to let sit for some mins to thicken and cool then cast over the puffs

Enchilada Taco Rollups

Enchilada Taco Rollups 1 1/2 lbs ground beef 1 10 oz. can Mild Red Enchilada Sauce *I love Old El Paso, Mild, any brand works sour cream cheddar cheese, shredded/grated corn tortillas *flour work great if preferred cooking spray, kosher salt or season salt *optional- for spraying/sprinkling on the rollups before baking Any other filling you may like: green onions, hot sauce etc. Preheat your oven to 400°. Line a baking sheet with parchment paper, or lightly grease it. In a skillet, on medium heat, brown your ground beef. Rinse, drain your meat. Then add your meat back into the skillet and add your can of enchilada sauce. Stir it together and let it warm on medium heat. Remove from heat when it is warmed. Time for rolling the Rollups! If your corn tortillas are dry and break and crack when rolling: Get your hand wet, then take about 5 corn tortillas and brush your wet hand over the tortillas so they are slightly damp. Then, put them in a zip top bag (do not seal it) and let them warm in the microwave for about 20 seconds. You can also wrap the damp tortillas in a paper towel and warm them. The tortillas should be soft and much easier to roll up. There shouldn't be a lot of breaking and cracking (there will still be some that are stubborn and crack!). If you are using flour tortillas, you will not need to heat them. They should roll just fine! Take about 1/2 to 1 tablespoon of sour cream and spread it on the tortilla. You can use as much or as little sour cream as you like! If you are using flour tortillas you may need to add a bit more, since they are a larger tortilla! Next, take 3 to 4 tablespoons of taco meat and place it in the center of the tortilla. You can add more or less to you liking. If you find you have to much meat in the tortilla when you roll it, just add less the next time! If you are using flour tortillas you may need to add a bit more, since they are a larger tortilla! Sprinkle as much as or little cheese on top of the meat! The more the better in my opinion! Roll up the tortilla, and place it seam side down on the baking sheet. Repeat until all of the meat is used. Depending on how much filling you use you should get anywhere from 12-15 rollups using corn tortillas. You will get less using flour tortillas since they are larger tortillas and will need more filling. OPTIONAL: Spray the rollups with cooking spray and lightly sprinkle with season salt or kosher salt before baking! Bake the rollups in the oven at 400° for 20-25 minutes until the edges are golden brown and crispy! Take them out of the oven when they are done and enjoy! You can reheat leftovers in the microwave for a few minutes. They are a bit softer but still tasty! See NOTES below for freezing! Notes FREEZING: If you are making rollups to freeze them for later, roll them up and do not bake them. Place them in a single layer in the freezer for an hour so they can partially freeze. After the hour, you can add them to a zip top bag to freeze them, or place them in a freezer container. When you are ready to bake them, just take them out of the freezer (no need to thaw them before) and bake them at 400 degrees until they are warmed and crispy. If you have already baked them and decide to freeze the leftovers, let them cool completely. Then place them in a zip top bag or freezer container and freeze them for later! When you are ready to eat them, bake them at 400 degrees until they are warmed and crispy. Since they have already baked once, they may tend to get a bit more crispy when reheating – so watch them closely!

Fast and Easy Ground Beef Enchiladas

Fast and Easy Ground Beef Enchiladas 1 1/2 lbs. ground beef 1/2 yellow onion, diced fine *for browning the ground beef 1 can (10.5 oz.) cream of mushroom soup *cream of chicken soup can be a great substitute 1 1/2 cups sour cream 2 1/2 cups cheddar cheese, shredded *divided-1 1/2 cups for the filling, 1 cup for the topping 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp salt *or more to taste 10 flour tortillas 1 large can (28 oz.) red enchilada sauce *I prefer Old El Paso, Mild, Enchilada Sauce or you can make my Homemade Enchilada Sauce-see notes for link Preheat your oven to 375°. Spray a 9×13 baking dish with cooking spray (or grease it). In a large skillet over medium heat, brown your ground beef with the onion. After it is cooked/browned drain and rinse your meat (this is optional). Set aside. In a large bowl, combine your sour cream, cream of mushroom soup, 1 1/2 cups of the cheese, and spices and mix well. Add in your ground beef, mix well. Pour half of your enchilada sauce in the bottom of the pan. Take a flour tortilla and place about 1/3 of the filling in the center. Roll it up and place it in the pan. I like to make sure enchilada sauce is getting on all sides of my rolled enchilada when placing it in the pan, so I roll it around in the sauce a little bit. Repeat with all of the tortillas until the filling is used. When placing the enchiladas next to each other in the pan, make sure there is enchilada sauce getting between each one (rolling the rolled enchilada in the sauce will help this!) Pour your remaining enchilada sauce over the rolled enchiladas. I like to take a rubber spatula or spoon and make sure enchilada sauce is in between each enchilada. This helps makes sure each enchilada is fully covered and helps me remove them easier from the pan when serving so they don't stick together as much. Top with remaining 1 cup of shredded cheese. Bake in the oven for 25-30 minutes or until done to your liking. They just need to be fully warmed and cheese melted. You will know they are done when the edges of the tortillas start to turn golden and crispy. Note: You do not need to cover them with foil for baking! Serve and enjoy! If desired, you can top your enchiladas with sour cream, green onions, lettuce, tomatoes or guacamole.

Fast & Easy Korean Beef with Rice

Fast & Easy Korean Beef with Rice 1 1/2 lbs. lean ground beef Rice for serving Bunch of green onions, chopped for serving THE SAUCE 1 1/3 cups brown sugar 2/3 cup soy sauce (low sodium) 4 tsp bottled, minced garlic or 8 fresh garlic cloves, minced *more or less to taste 1/2 tsp ground ginger 1/4 tsp sesame seed oil pinch of red pepper flakes *more or less to taste (this is optional) salt and pepper to taste Start cooking your rice before you start making the Korean Beef to make sure the rice is done on time! Brown your ground beef in a large skillet over medium heat. Drain and rinse (optional). While your meat is browning, mix all of the sauce ingredients together and mix well. Set aside while your meat is browning. After your ground beef has browned, add the sauce to your meat. Mix well. Let the sauce simmer and reduce for 10-15 minutes. (I let mine simmer on a medium-low setting, adjust the heat as needed). Serve over rice and top with chopped green onions.

Foil Packet Loaded Potatoes

Foil Packet Loaded Potatoes 1 1/2 lbs. yellow russet potatoes, peeled and sliced thinly (at least 1/4 inch or thinner) see notes 1/2 cup butter, melted 3 tbsp. Ranch Dressing seasoning 2-4 slices bacon, cooked and crumbled/chopped 2 cups cheddar cheese, grated/shredded or cheese of your choice green onions, chopped sour cream salt and pepper to taste, after cooking (optional) Heavy Duty Foil for wrapping Peel and slice your potatoes, then place in a bowl. They need to be sliced as thin as possible, 1/4 inch or thinner. Melt your butter then add your ranch seasoning and mix well. Pour seasoned butter over your potatoes in the bowl. Mix them all around making sure all of the potatoes are covered. Cut 4 large pieces of foil and spray each piece with cooking spray. Place 1/4 of the potatoes in the center of a piece of foil. Top with 1/4 cup of cheese and 1/4 of the cooked bacon. I like to make sure cheese and bacon are in between the potatoes the best I can so it is not just on top. To Seal the foil packet: Take the 2 long sides of your foil (lengthwise) and bring them up to meet each other and fold/roll them down on top of each other, sealing the foil on top of the potatoes. Do not roll it all the way down to the potatoes, leave some space so the cheese doesn't melt to the foil. Take each end and roll it up tightly to the potatoes. Repeat until you have 4 packets of potatoes. Place on your grill over medium-low heat (low if your grill cooks hot). They will need to cook for at least 30 minutes. You can also place them in your oven for 40 minutes at 350 degrees. When they are done, take them off the grill. Cut the top of the foil open, then tear it so you can add the rest of your toppings. Be careful because the steam is HOT! Top with sour cream and green onions! We eat ours right out of the foil packet! Enjoy! Notes You can use any type of potato. I like red potatoes and yellow russet the best. You can also leave the peel on them and slice them. These cook great on the grill. They take at least 30 minutes depending on your grill. It is best to cook them over medium-low heat. If your grill cooks hot then turn it down a little lower. They also cook great in the oven at 350 degrees for about 40 mintues. If you find your potatoes burned on the bottom or were too crispy on the bottom then cook them on a lower heat next time! We eat them right out of the foil packet for easy clean up! You can also add some salt and pepper to taste when you add the green onion and sour cream!

Pina Colada Fruit Dip

Pina Colada Fruit Dip 8 oz. cream cheese, softened (1 brick) 8 oz. Cool Whip, thawed 3/4 cup Cream of Coconut not Coconut Cream, refer to photo/info above 1/2 cup pineapple juice 1/2 tsp vanilla Mix all the ingredients together until smooth. Serve with fresh fruit. This can be stored in your fridge for up to a week.

Cream Cheese Jalapeno Taquitos

Cream Cheese Jalapeno Taquitos 1 (8 oz.) block cream cheese, softened at room temperature 2 to 3 jalapenos, chopped very small *see notes 1/4 tsp garlic salt *or more to taste 2 tbsp canola oil *for frying 8 flour tortillas (6 inch flour tortillas) *or 10 corn tortillas if preferred kosher salt (optional) *for after frying Mix your softened cream cheese and chopped jalapenos together. Add your garlic salt and mix well. Adjust heat by adding more jalapenos as desired. Season with garlic salt to taste. Take about 2 tbsp. of the cream cheese filling and roll it up in a 6 inch flour tortilla. If using corn tortillas use about 1 tbsp. (You should get about 8 flour tortillas taquitos or about 10 corn tortillas.) Heat your 2 tbsp of oil over medium heat in a small skillet. Take each taquito and fry them one at a time. Place seam side down in the hot oil and let it cook on the bottom first, then rotate it on top and sides until golden brown on all sides, or done to your liking. Season with a pinch kosher salt after frying (optional). Notes Sometimes fresh jalapenos vary in hotness. Try a small bit of your chopped jalapeno to see what the heat level is like, then add more or less to the cream cheese. I usually add 2 unless they are not very hot. You can use corn or flour tortillas like the recipe states. You will end up with a few more corn tortilla taquitos because the corn tortillas are usually smaller. TIP: If your corn tortillas crack when rolling them, heat them in the microwave for about 10 seconds and then roll them! The amount of taquitos you end up with can vary depending on how much filling you roll in each tortilla. If you don’t want to fry the taquitos, bake them at 425 until heated through and crispy to your liking. You can spray them with cooking spray or brush them with canola oil and sprinkle them lightly with kosher salt before baking them to add a little salty taste!

Candy Cane Sauce

Candy Cane Sauce 24 peppermint candy canes, crushed into small pieces *should be about 1 1/2 cups 1 cup heavy whipping cream 1 (7 oz.) jar marshmallow cream additional crushed candy canes to sprinkle on top (optional) Add all of your ingredients to a medium sized saucepan. Over medium-low heat melt all of the ingredients together, stirring occasionally. Your sauce is ready to eat once all of the candy canes are melted and the sauce is velvety smooth and creamy. *You can leave some candy pieces in your sauce if you want it crunchy. Serve over vanilla ice cream, or as a sauce for cheesecake. Drizzle it over cakes, cookies or brownies! Notes If you have larger candy cane pieces, it will take longer to melt. Just add your candy canes to a zip top bag and crush. Adjust your heat as needed. Make sure the sauce isn’t cooking too hot and burning or sticking to the bottom of your saucepan. This will keep in the fridge for about 3 days.

OREO Dessert Bars

OREO Dessert Bars 1 pkg (14.3 oz) Oreo Cookies *divided 1/4 cup butter, melted 8 oz. cream cheese, softened 8 oz. whipped topping (like Cool Whip), thawed 1 cup sour cream 3/4 cup white sugar Line your 8×8 baking dish with parchment paper or foil. This will make it easier to serve and will make for an easier clean up! You can also just lightly grease the pan. Using a food processor grind 20 Oreo Cookies in to crumbs. Grind them so they are fine. See photo above to see how fine I grind mine. Put the cookie crumbs in a medium sized bowl and add the melted butter to the cookie crumbs. Mix them together so all of the crumbs are mixed in with the butter. Press the cookie crumbs in to the bottom of your lined 8×8 baking dish. Put the dish with the cookie crumb crust in the freezer to let it set, for 15 minutes. While the cookie bottom crust is setting, make the cream cheese filling. Using your mixer with the whisk attachment, mix the softened cream cheese, whipped topping, sour cream and sugar together. Mix until it is fluffy and there are no lumps from the cream cheese. Take 12 more Oreos and rough chop them so they are in cookie bits. They don't have to be a certain size. Just chop them up. This will be layered in the middle of the cream cheese filling and on top, so if you want more Oreos in the filling and on top, chop up more! (I like to use the cookie powder that comes from chopping the cookies to sprinkle on top!) Once the crust has set, take half of the cream cheese filling and spread it on top of the cookie bottom crust. Then take half of your chopped Oreo bits and spread them on top of the cream cheese layer. I like to squish mine down in the filling a little bit. Add as many Oreos bits as you like, just leave some for the top! Spread the rest of the cream cheese filling on top of the Oreo bits. Then top with remaining Oreo bits and even some of the Oreo powder that was made when you chopped the cookies. Cover the dessert with foil and put it in the freezer for at least 6 hours, or overnight to let it set up. Take the dessert out 15 minutes before you are wanting to serve it so it can soften a bit. Cut the dessert into squares and enjoy! For easy cutting, just lift the dessert bars out using the sides of the parchment paper. It will easily lift right out on the parchment paper so you can cut and serve with ease! You can keep any leftovers in the freezer

Sheet Pan S’mores

Sheet Pan S’mores 4 sleeves graham crackers *32 sheets of crackers total 1 1/2 cups butter, melted *3 cubes 1 cup brown sugar 6 (4.4 oz each) Hershey's Milk Chocolate Bars *the larger size 1 (16 oz.) package Marshmallows *you will only need 36 cut in half for a total of 72 marshmallow pieces Preheat your oven to 350°. Grease a half sheet pan. (see notes or blog post above for half sheet pan info if you are worried about the right size). In a food processor, add your brown sugar and graham crackers. Chop the crackers until they are finely crushed, like sand. See blog post above for photos. *If you don't have a food processor: You can place the crackers in a zip top bag and crush them using a rolling pin, meat mallet or something heavy. Just double bag them (the bag will get small holes when crushing the crackers, so double up so you don't loose any crackers). DO NOT add the brown sugar to the zip top bag if crushing the crackers by hand – you will add the brown sugar in with the butter in the next step if you crush them by hand. Add your crushed graham cracker crumbs/brown sugar mixture to a large bowl. (Add the brown sugar to the bowl with your graham crackers now if you crushed them by hand). Add your melted butter. Using a fork, mix well. Make sure there are no dry spots of graham crackers in the mixture. See blog post above to see what your graham cracker crust mixture should look like. Press the graham cracker crust mixture into your pan. Make sure you do more than just spread the mixture evenly in the pan. It needs to be really firmly pressed down throughout the entire pan so the crust stays together when serving and doesn't crumble. Press firmly and then go back and press firmly again- all over! Bake your graham cracker crust for 10 to 12 minutes, until it is golden brown and soft to the touch. It will smell like heavenly toasty graham crackers! Remove from the oven when done and let it cool for 5 minutes. Cut your 36 marshmallows in half (leaving you with 72 marshmallow pieces). While the graham cracker crust is baking, break your 6 bars into sections. Each chocolate bar has 4 "sections". Break the bar into these sections so you have 24 chocolate pieces total. (Each chocolate bar should give you 4 equal pieces, so you have 24 pieces/sections total- see blog post above for photos). Evenly space out the chocolate pieces on your warm crust. I leave a space in between each piece. If you are using a half sheet pan, like the recipe states, all 24 pieces should fit perfectly in the pan with a little bit of space around each chocolate piece for cutting and serving. I place 3 rows of 8 chocolate pieces in each row (see blog post above for photos). Place the pan back in the oven at 350° to slightly melt the chocolate. Let it bake for 5 minutes then take them back out of the oven. The chocolate should be only slightly melted- you should still be able read "Hershey's" on the chocolate. Take your marshmallow halves and place 3 on top of each chocolate piece/section. (see blog post above for photos). Set your oven on broil. (My oven automatically sets to 525° on broil, so I leave it there to broil.) Place the pan back in the oven to toast your marshmallows! WATCH THEM CLOSELY! It will only take them a minute (literally) to get toasty. Watch them and pull them out when they are done to your liking. They will burn fast so watch them closely! I prefer my S'mores bars to set up and bit and cool before serving. They will be soft and easily fall apart if served gooey and warm (but they are super yummy). If you serve them right out of the oven, a plate and fork will be needed. Wait at least 2-3 hours (or longer) before serving for the crust to cool and set to make serving easier. To serve, I just cut the S'mores treats right around each piece of chocolate and marshmallow. I actually prefer these the next day, so you can make them a day ahead and they are delicious!

Homemade Steak Sauce

Homemade Steak Sauce 1/2 cup ketchup 1 tbsp Worcestershire Sauce 1/2 tbsp cider vinegar 2 tsp dijon mustard 1/2 tsp salt 1/8 tsp black pepper 1/8 tsp garlic powder squirt of sriracha hot sauce Mix all of the ingredients together This sauce will keep up to one month in your fridge.

Fried Bread

Fried Bread 4 cups of lukewarm water Half a cup of oil (canola I use) Tablespoon of sugar Big tablespoon of soft butter teaspoon of salt teaspoon instant dry yeast 12 to 14 cups of all-purpose flour 4 cups of lukewarm water in mixing bowl add salt and sugar and oil 2 water Separate cup of 1 Cup of lukewarm water add yeast to make ensure yeast is active wait 5 minutes add yeast to bowl of sugar insults oil add 12 to 14 cups of flour make sure your bread dough is springy poke a finger into your dough and if it bounces back dough is ready oil the top of your dough to help rise cover with Saran Wrap or with towel leave for 1 hour punch down after 1 hour let rise another hour after second Rise punch the dough down one more time In deep fryer heat pain medium-high heat separate pieces of dough of 3 and half an ounce oval shape poke two holes through dough place in preheated deep fryer leave for 2 minutes flip dough in pan for another 2 minutes or until golden brown serves 20-24 Any questions don't hesitate to ask in comments

Chocolate Fudge Pecan Pie

Chocolate Fudge Pecan Pie 2/3 cup evaporated milk 1/2 (12-oz.) package semisweet chocolate morsels 2 tablespoons butter 1 cup sugar 2 tablespoons all-purpose flour 2 large eggs 2 teaspoons vanilla extract 3/4 teaspoon kosher salt 1 cup chopped pecans 1 (9-inch) frozen unbaked piecrust shell Ice cream Preheat oven to 375°. Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.

CROCKPOT GUMBO

CROCKPOT GUMBO 3 tablespoons flour 3 tablespoons oil 1/2 pound smoked sausage, cut into 1/2 inch slices 2 cups frozen cut okra 1 large onion, chopped 1 large green bell pepper, chopped 3 cloves garlic, minced 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon pepper 1 can (14.5 ounce size) diced tomatoes, undrained 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed 1 1/2 cup uncooked regular long-grain white rice 3 cups water In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in Crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Hamburger steaks with onion gravy

Hamburger steaks with onion gravy 1lb. ground beef 1 egg 1/3 cup bread crumbs 1/2tsp. black pepper 1 tsp. salt 1/2 tsp. onion powder 1 clove garlic minced 1tsp. Worcestershire sauce 1tbsp. oil 1 1/2 cup thinly sliced onion 2tbsp. all-purpose flour 1 cup beef broth 1/2tsp. salt In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoe

Country Apple Fritter Bread

Country Apple Fritter Bread Brown Sugar/Cinnamon Mixture: 1/3 cup light brown sugar 1 teaspoon ground cinnamon Bread Loaf 2/3 cup white sugar 1/2 cup butter softened 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk or almond milk 2 apples any kind, peeled and chopped , mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon Old-Fashioned Creme Glaze 1/2 cup of powdered sugar 1-3 tablespoons of milk or cream- depending on thickness of glaze wanted Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing. Mix brown sugar and cinnamon together in a bowl. Set aside. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until blended in; add in vanilla extract. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. To make glaze, mix powdered sugar and milk or cream together until well mixed. Let cool for about 15 minutes before drizzling with glaze. Recipe Notes Optional: Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!) Substitutions: I’ve also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients. Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.

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.

Parmesan Roasted Red Potatoes

Parmesan Roasted Red Potatoes 2 pounds medium red potatoes 4 Tbsp. olive oil 1 cup grated parmesan cheese 2 tsp. dried parsley flakes 1 tsp. Lawry’s Season Salt 1/2 tsp. onion salt 1/2 tsp. garlic powder Preheat oven to 375 degrees. Line a large cookie sheet with aluminum foil and grease with vegetable spray. Clean potatoes and cook in the microwave till potatoes are just tender when pierced with a fork. Don’t over cook them! (Make sure to poke a couple of holes in the potatoes before cooking them. I have a potato setting on my microwave which makes it easy to cook) After the potatoes have been microwaved, cut them in half lengthwise, then cut again. Put the oil, parmesan cheese and seasonings into a large ziploc bag, and add the potatoes. Shake the bag until the potatoes are comletely covered and the ingredients are all mixed well. Pour out onto the prepared cookie sheet and cook for 15-20 minutes.

LEMON BUTTER BAKED SHRIMP

LEMON BUTTER BAKED SHRIMP 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced (my addition) 1 packet of Good Seasons Italian all natural seasoning 1 1/2 lemon, sliced into circles 1 Tbs. dried parsley leaves 1 tsp. black pepper, ground Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish. Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that. Bake uncovered in the preheated oven for 15 minutes.

Okra Hushpuppies

Okra Hushpuppies Vegetable Oil 4 cups very thinly sliced Okra 1/2 tsp. Garlic Powder 1/4 cup finely chopped Onion 1 tbsp. chopped Fresh Parsley 1 large Egg 1 cup Buttermilk 1 1/2 tbsp. Sugar (optional) 2 cups Self--Rising Cornmeal Mix 1 tsp. Salt 1/2 tsp. Black Pepper. Pour about 2 inches of oil into a Dutch oven or deep pan. Heat oil to 350 degrees. In a large bowl, combine okra, garlic powder, onion and parsley. In another bowl, whisk together egg, buttermilk and sugar. Pour into bowl with okra and stir to combine. Stir in the cornbread mix, salt and black pepper. Use a scoop or a small ice cream scoop to scoop the batter and drop it into the oil. Working in batches, fry for about 5 minutes or until golden brown and cooked throughout. Drain on paper towel--lined plate. Serve while still warm.

4 Ingredient Chocolate Chip and PB Cookies

4 Ingredient Chocolate Chip and PB Cookies 1 Cup of Creamy Peanut Butter 1 Cup of Granulated Sugar 2 Large Eggs 2 Cups of Semi-Sweet Chocolate Chips Preheat oven to 350 Combine peanut butter, sugar and eggs until fully blended. Gently mix in the chocolate chips. Drop heaping tablespoons of cookie dough onto a non stick baking sheet. Bake for 10-12 minutes. Makes about 16 cookies.

Tennessee Pudding

Tennessee Pudding serves 8 Filling: 5 cups peaches, peeled and diced, fresh or frozen 2 cups all-purpose flour 1 cup sugar 1 cup whole milk 4 teaspoons baking powder 1 teaspoon sea salt 1 teaspoon cinnamon 1 teaspoon vanilla extract 1/4 teaspoon nutmeg Topping: 3/4 cup brown sugar 3/4 cup sugar 3 tablespoons unsalted butter 3 cups water 1/2 teaspoon nutmeg ice cream/whipped cream/cool whip, optional, garnish Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. In a large saucepan over medium heat, whisk together brown sugar, sugar and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved. Remove from heat and set aside. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg until combined. Whisk in milk and vanilla extract until smooth, then fold in diced peaches. Pour filling into greased baking dish, then pour topping on top. Place in oven and bake for 50-55 minutes, covering with aluminum foil, if necessary, until cooked through. Remove from oven and let cool 15 minutes before serving.

OATMEAL CRISPIES

OATMEAL CRISPIES 1 c. shortening (can use 1/2 shortening, 1/2 butter) 1 c. brown sugar 1 c. white sugar 2 well beaten eggs 1 tsp. vanilla 1 ½ c. flour 1 tsp. baking soda ¼ tsp. salt 3 c. oatmeal ½ c. nuts –optional, also can add chocolate chips or raisins Cream shortening & sugars together. Beat in eggs & vanilla in, then mix in flour, soda & salt. Add oatmeal & nuts. Bake at 350° for about 12 minutes.

Beef Cabbage Soup

Beef Cabbage Soup 2 tablespoons olive oil 1 large onion chopped 1 pound rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat) 1 stalk celery chopped 2 large carrots peeled and diced 1 small green cabbage chopped into bite-sized pieces 4 cloves garlic minced 6 cups beef stock or broth 3 tablespoons fresh chopped parsley plus more to serve 2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano) 2 teaspoons onion or garlic powder Salt and freshly-cracked black pepper to taste Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don't need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes). Add the celery and carrots to the pan, mixing through the flavors in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through. Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover, with a lid. Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed. Serve warm with a sprinkle of fresh parsley (if desired). Notes ~ Beef Cabbage Soup can be refrigerated once cooled in air tight containers for up to 3 days, or frozen for up to 2 months.