House Seasoning

House Seasoning 8 tablespoons kosher salt 3 tablespoon pepper 2 teaspoons garlic powder 2 tablespoons paprika Measure out ingredients and place in a small bowl. Mix together. Store in covered container.

Creamy Chicken Casserole

Creamy Chicken Casserole 6 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups milk 1 cup sour cream 12 ounces egg noodles - about 3/4 of regular bag 1 1/2 cups fresh bread crumbs - 4 to 5 slices 2 - 3 cups shredded cooked chicken or rotisserie chicken salt & black pepper 2 teaspoons dried thyme 1/2 teaspoon onion powder Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring 1 to 2 minutes until mixture is golden. Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper. While sauce is cooling, cook noodles according to the package directions; drain and return them to the pot. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl. Add the milk mixture, chicken and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with bread crumbs, and drizzle with the melted butter. Bake until the bread crumbs are golden and casserole is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving.

Beef Tips Shephard's Pie

Beef Tips Shephard's Pie Beef Tips 3 tablespoons olive oil 1 tablespoon butter 2 pounds beef tips cut into about 1 inch pieces (you can also use beef stew) 1 medium onion - diced 1 tablespoon garlic - minced, about 3 cloves 3 tablespoons flour 2 tablespoons tomato paste (I use the concentrated version in a tube) 3 cups beef stock (bone broth can be used) 1 cup red wine (stock or water can be substituted) 1 teaspoon salt 1/2 teaspoon fresh cracked black pepper 4 cups mashed potatoes 1 tablespoon Worcestershire sauce Mashed Potatoes 3 pounds red potatoes - scrubbed scrubbed clean 1 cup chicken broth 3 tablespoons butter 1/4 cup half & half 3/4 tablespoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder Beef Tips Heat olive oil and butter in a dutch oven. Add beef tips and brown, working in 2 batches. Remove from pan and set aside. Add onions to the pan with beef dripping and cook about 2 to 3 minutes. Add garlic and cook for 1 minute being careful not to burn. Add flour and stir to incorporate. Cook for 1 minute then add tomato paste stirring all ingredients together. Pour in stock, red wine, Worcestershire, salt and pepper. Stir. Cover pot, leaving a vent and simmer beef for approximately 1 and 1/2 hour until sauce has thickened. If sauce becomes too think, a water, about 1/4 cup at a time. Instant Pot Mashed Potatoes Cut potatoes into large chunks. Add the potatoes to the pot, and pour the chicken broth over the top. Place the lid on the Instant Pot and set to high pressure for 8 minutes. Quick release the pressure and drain the potatoes, reserving cooking liquid. Place the potatoes back in Instant Pot bowl and mash with a potato masher. Add butter, half and half, and salt and pepper, garlic powder and stir to combine. Shephard's Pie Heat oven to 375 degrees. Put cooked beef tips along with sauce in a deep dish pie pan. Spoon over mashed potatoes and smooth to cover beef. Bake for 45 minutes until top is golden.

Everything Bagel Seasoning

Everything Bagel Seasoning 1 tablespoon sesame seeds 1 tablespoon poppy seeds 1 tablespoon dried garlic 1 tablespoon dried onion 1/2 tablespoon sea salt Mix all ingredients together. Sprinkle on your favorite dishes for an extra savory kick! Store at room temperature in an airtight container.

Mushroom Rice

Mushroom Rice 4 tablespoons butter 3 cloves garlic - minced 1 pound baby portabella mushrooms - chopped 1 small onion - diced 1 1/2 cups long-grain rice 1/2 teaspoon dried thyme 1/2 teaspoon salt 2 1/2 cups beef broth 2 tablespoon chopped parsley - optional In a large pot, melt 2 tablespoons butter. Add mushrooms and onions. Cook for 6-7 minutes until caramelized. Add garlic and cook for 1 more minute. Remove vegetables from pot. Add remaining 2 tablespoons of butter. Add the rice, thyme and salt. Stir together and cook for 1 minute, toasting rice. Add in 1/2 cup of broth and scrape up any browned bits from bottom of pan. Add remaining broth and bring mixture up to a simmer. Turn heat to low, cover and cook for 15 minutes. Remove pot from heat. Stir in mushrooms and onions. Cover and let stand for 5 minutes. Taste and adjust seasoning. Sprinkle with chopped parsley if desired.

Hamburger Hobo Dinner Foil Packs

Hamburger Hobo Dinner Foil Packs 1 pound ground beef 1 large potato 2 carrots 1 small onion 2 tablespoons butter 2 tablespoons Monteral Steak Seasoning Preheat gas grill to medium-high heat. Tear heavy duty tin foil into 4 pieces approximately 15 X 12 inches. Lightly coat with cooking spray. While the grill is heating, divide the ground beef into 1/4 pound portions and form into patties. Slice potatoes about 1/4 inch rounds. Peel and slice carrots. Slice onion. To build dinner packets, place 3 to 4 slices of potato on the coated foil. Divide onions and carrots between 4 packs and layer over potatoes. Place hamburger patties on top of the veggies. Place 1/2 teaspoon of butter on top of the patty. Sprinkle with 1/2 teaspoon of Montreal Seasoning. Fold foil over ingredients then seal middle and ends To cook on the grill: Place packets on grates, seam side down and cook for 10 minutes. Turn and continue to cook for an additional 15 minutes. To cook in the oven: Heat oven to 400. Place packets on the oven rack seam side down and cook for 10 minutes. Turn and cook for an additional 15 minutes. ***Oven temperatures vary so check for doneness before serving. Remove packets from grill or oven and carefully open. Sprinkle with fresh parsley and additional salt and pepper if desired. Serve immediately.

Shrimp Salad

Shrimp Salad 1 pound shrimp, peeled and deveined 1 lemon, sliced 1/2 cup celery, chopped 1/4 cup red onion, chopped 1/2 cup mayonnaise 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard 1 tablespoon fresh dill, chopped 1 tablespoon fresh parsley, chopped salt and pepper to taste Bring a large pot of water to a boil. Add salt, lemon, and shrimp. Cook for 2-3 minutes until shrimp turn pink. Drain and rinse with cold water. Pat the shrimp dry with paper towels. To the bottom of a large bowl, add mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Whisk together. Add shrimp, celery, onion, dill, and parsley. Gently mix together. Taste, and adjust seasoning. Cover and chill for 1 hour before serving. *** I cut extra-large shrimp in half when making this salad. Some of the shrimp can be left whole but the larger ones can be cut in half to give a more unified size.

Garlic Honey LIme Shrimp

Garlic Honey LIme Shrimp 1 pound peeled, deveined shrimp – thawed and patted dry 3 tablespoons olive oil 4 cloves garlic, minced 1/4 cup honey 1 lime, juiced 1/4 teaspoon red chili flakes 1/2 teaspoon salt 2 tablespoon parsley, chopped – optional To a medium-size bowl, add shrimp, 1 tablespoon olive oil, garlic, salt, and red chili flakes. Toss together and place in the refrigerator to marinate for 5 minutes. Heat cast-iron skillet on high. Add 2 tablespoons of olive oil. Add shrimp and cook for 2 minutes. Turn shrimp, add honey, and lime juice. Toss to coat. Continue to cook for 2 to 3 minutes until shrimp are done and sauce is thickened. Remove from heat, taste, and adjust seasoning. Sprinkle with chopped parsley and serve immediately.

Cinnamon Sugar Pizza

Cinnamon Sugar Pizza 1 store bought pizza dough 2 1/2 tablespoons butter - room temperature 1 tablespoon cinnamon 1/4 cup flour 1/3 cup white sugar 1/2 cup brown sugar - packed 1 cup powdered sugar 3 tablespoons milk 1 teaspoon vanilla Preheat oven to 450 degrees. Brush pizza pan or sheet pan with butter - about 1 teaspoon. In a medium size bowl, mix flour, sugars, 1 1/2 teaspoons cinnamon and 2 tablespoons of butter until crumbly. Set aside. Place dough on pan and brush with remaining butter. Sprinkle remaining cinnamon over dough. Spread crumble over pizza and bake for 8 to 10 minutes. While pizza is baking, mix glaze. Let pizza cool for 10 minutes then drizzle on glaze.

Blackberry Coconut Tart

Blackberry Coconut Tart Crust Ingredients 1 cup all purpose flour 1/2 cup unsweetened shredded coconut 1/2 cup sugar 1/4 heaping teaspoon salt 6 tablespoons unsalted butter - melted Filling Ingredients 1 1/2 cups unsweetened shredded coconut 6 tablespoons lightly packed brown sugar 3 large egg whites 1 pint fresh blackberries - cut large ones in half Preheat oven to 350 degrees. Line bottom of 9 inch tart pan with removable bottom with parchment. Generously butter bottom and sides. Mix flour, coconut, sugar and salt in a medium bowl. Stir in butter and mix with a fork. Press mixture around sides and bottom of pan. Bake for 15 minutes or until lightly golden. Set aside to cool. Stir together coconut sugar and egg whites in a small bowl. Gently place blackberries in tart pan, spreading evenly. Drop small teaspoons of coconut mixture around blackberries and up to the edge of crust. Bake for approximately 20 to 25 minutes. Let cool. Serve with whipped cream.

Tiger Butter Fudge

Tiger Butter Fudge 24 oz almond bark 1 cup peanut butter 10-12 oz semi-sweet chocolate chips Prepare a small sheet pan or baking dish with parchment or foil. Set aside. In a microwave safe bowl, melt almond bark for 2 minutes. Stir until melted. May need to be microwaved 1 to 2 more times at 30 second intervals. Pour onto prepared pan. Melt chocolate chips in microwave safe bowl for 2 minutes. Add peanut butter and stir until thoroughly mixed. Pour stripes of chocolate over almond bark. Using a sharp knife, make swirls in mixture to blend into a pretty pattern. Place in refrigerator to set up. Remove from fridge then cut into squares. Can also be broken into pieces. Wrap in pretty bags to give as gifts.

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake 1 1/2 cup all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cup sugar 1 cup sour cream 1/2 cup vegetable oil 3 large eggs 1 teaspoon vanilla 1 lemon (large or 2 small) zested and juiced reserve 2 teaspoons of juice for glaze 2 tablespoons poppy seeds 1/2 cup confectioners sugar Heat oven to 350 degrees. Generously coat a 8X4 loaf pan with cooking spray. Set aside. In a medium size bowl, mix together flour, baking powder and salt. In a large mixing bowl, using a hand mixer or whisk, beat together sugar, sour cream, vegetable oil, eggs and juice of 1/2 large lemon (all of small lemon). Add in zest and vanilla and mix until smooth. Stir dry ingredients into wet mixture using a wood spoon or spatula until just combined. Stir in poppy seeds, mixing well. Pour batter into prepared pan and bake for 45 minutes. Test cake by inserting tooth pick into center. When done, tooth pick should come out clean. Let cake cool in pan for 10 minutes. Loosen caked from pan using a sharp knife around the edges. Turn cake onto plate. Mix together confectioners sugar and 2 teaspoons of lemon juice. Spoon over cake. Slice and serve.

No-Bake Butterscotch Cookies

No-Bake Butterscotch Cookies 1 bag butterscotch chips 1/2 cup creamy peanut butter 6 cups corn flakes Pink Himalayan Sea Salt or Koscher Salt - optional Place corn flakes into a medium size bowl. Using your hands, break the flakes into smaller pieces. Set aside. Melt butterscotch chips in a small sauce pan. Add in peanut butter and cook for 1 minute stirring to mix. Pour mixture over corn chips and stir to coat. Using an ice cream scoop, measure out and place cookies on parchment or waxed paper line baking sheet. Place in fridge to set. Remove after 10 minutes and enjoy! **Cookies can be stored in a ziptop bag or airtight container.

Strawberry Jello Pie

Strawberry Jello Pie 1 3 ounce package Strawberry Jello 3/4 cup boiling water 1 cup iced water 3 cups heavy cream 3 tablespoons confectioners sugar 1 16 ounce *****container Cool Whip if using instead of fresh whipped cream 1 ready to use graham cracker pie crust 1/2 cup sliced strawberries In a large bowl, stir together jello and boiling water until gelatin is dissolved. Add cold water and stir until jello is thickened. Using a whisk, stick blender or hand mixer, whip heavy cream and confectioners until stiff peaks are formed. Gently fold 2 cups of the whipped cream, or Cool Whip into the strawberry jello, mixing well. Pour into pie crust. Top with remaining whipped cream or Cool Whip,cover and chill in refrigerator for 3 hours or overnight. Top with sliced strawberries and serve!

Chocolate Dip

Chocolate Dip 1 cup semi-sweet chocolate chips 8 ounces (1 block) cream cheese softened 1 cup powdered sugar 1 teaspoon vanilla 1 cup heavy cream To a microwave-safe bowl add chocolate chips. Microwave for 1 minute, stir and continue to melt chips in 15-second intervals until melted. Stir and set aside. Pour heavy cream into a large bowl. Using an electric mixer whip the cream until soft peaks form. Set aside. In a large bowl, add cream cheese and powdered sugar. Using a hand mixer, whip until blended. Add vanilla and melted chocolate chips and mix together. Fold in whipped cream until well blended. Cover and store in the refrigerator to chill.

Sweet Potato Pie

Sweet Potato Pie 1 (9-inch) unbaked pastry shell 1 lb (2 medium)sweet potatoes cooked (I cook mine in the microwave, let cool then scoop out potato pulp) 1/2 cup butter (softened) 1 (14 oz.) can sweetened condensed milk (NOT evaporated milk) 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 eggs – beaten Heat oven to 350 degrees. In large bowl, mash sweet potatoes with butter. Add condensed milk, cinnamon, nutmeg and salt, mixing well with a whisk or hand mixer. Add in eggs. Pour into prepared pastry shell. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Pie can be served warm with whipped cream. Makes 1 (9-inch) pie. Store leftovers in refrigerator.

Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef 1 3 pound beef chuck roast 1 medium onion, sliced 4 cloves garlic, chopped 1 4 ounce can green chilies 2 chipotles, chopped 1/2 cup beef broth 2 tablespoon apple cider vinegar 2 limes, juiced 1 tablespoon ground cumin 1 tablespoon dried oregano 1/2 teaspoon smoked paprika 1 teaspoon salt 1/2 teaspoon pepper Layer sliced onion in the bottom of the slow cooker. Place chuck roast on top of onions. Sprinkle chopped garlic around the side of the beef. In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar, and lime juice, whisk together then pour over the roast. Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper. Place lid on the slow cooker and set the timer to 8 hours for low OR on high for 4 hours. When the roast is done, remove it from the slow cooker and shred using 2 forks. Drain off 3/4 of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice. Serve immediately. ***Can be frozen in a freezer-safe container for up to 3 months. ***Place remaining chipotles in a ziptop bag and freeze for later use.

Banana Granola Muffins

Banana Granola Muffins 1 1/2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter (unsalted) - 1 stick 2/3 cup sugar 1 large egg 1 cup ripe, mashed banana (2-3 bananas) 1/2 cup sour cream 1 cup granola - split into 1/2 portions Heat oven to 350 degrees. Prepare 12 cup muffin pan by lining with paper liners. Set aside. In a large bowl, whisk together flour, baking soda and salt. In a second, medium size bowl, using a hand mixer, beat together butter and sugar until fluffy. Add egg, vanilla, mashed bananas and sour cream mixing until well blended. Using a spatula or wooden spoon, gently mix in wet ingredients into dry until just blended. Stir in 1/2 cup of granola being careful not over stir. Using a scoop or large spoon, evenly divide the batter between the muffin cups. Sprinkle remaining granola on top of each muffin. Bake for 18 - 20 minutes until muffins are golden brown on top and a toothpick inserted in to middle of muffin comes out clean. Transfer to a rack to cool. Enjoy!

Banana Sweet Potato Breakfast Bread

Banana Sweet Potato Breakfast Bread 1 cup self-rising flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 cup peanuts , roasted and salted 1/2 cup raisins 1/2 cup flaked coconut , sweetened 1 medium-sized sweet potato , baked and peeled 2 ripe bananas , peeled 3/4 cup brown sugar 1/3 cup vegetable oil 2 teaspoons vanilla extract 2 eggs , slightly beaten Stir together flour, cinnamon, ginger, nutmeg, peanuts, raisins and coconut. Set aside. Add sweet potato and banana flesh to a large bowl. Mash well. Add brown sugar, vegetable oil, vanilla extract and eggs. Stir together. Add flour mixture and stir only until the dry mixture is wet. Pour into a greased and floured loaf pan. Bake in a 350 degree preheated oven for 45 minutes or until toothpick inserted comes out clean. Remove from pan after 10 minutes and cool on a rack.

Glazed Orange Muffins

Glazed Orange Muffins 1 3/4 cup all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2/3 cup sugar 1 stick butter - melted 1 large egg - beaten 2 tablespoons orange zest 1/4 cup orange juice 1 cup sour cream Glaze 1 1/2 cup confectioners sugar 1/2 cup orange juice 1 tablespoon orange zest Heat oven to 350 degrees. Add 12 muffin/cupcake liners to a muffin pan. Lightly coat with cooking spray. Set aside. In a medium size bowl, whisk together flour, baking powder, salt and sugar. In a small bowl, whisk together butter, egg, orange juice, sour cream and zest. Add wet mixture into dry and stir to blend. Do not over mix or muffins will be tough. Spoon into 12 muffins cups. Bake for 18 to 20 minutes until a tooth pick inserted into center of muffin comes out clean. Remove from oven and cool. For glaze, mix together confectioners sugar, orange juice and zest. Drizzle over muffins. Let set and drizzle a second time if desired.

BUTTER TOFFEE PRETZELS

BUTTER TOFFEE PRETZELS 10 cups (One 16 oz bag) mini pretzel twists 1 cup lightly packed light brown sugar 1/2 cup (1 stick) unsalted butter cubed 1/4 cup light corn syrup 1 tsp vanilla extract 1/2 tsp baking soda 1 bag Heath toffee bits Preheat oven to 200° degrees F. Lightly grease a large roasting pan with cooking spray; I use a disposable one for easy cleanup. Add the pretzels to the roasting pan; set aside. In a medium saucepan, add the brown sugar, cubed butter, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from the heat and whisk in the vanilla extract and baking soda; the toffee will bubble violently - this is normal. Pour the hot toffee mixture evenly over the pretzels; sprinkle half of the bag of toffee bits over the pretzel mixture, too. Toss the pretzels to coat evenly in the toffee mixture and toffee bits. Bake for 1 hour, stirring every 15 minutes to ensure the hot toffee mixture evenly coats the pretzels. Once baked, spread the pretzel mixture onto a wax paper-lined countertop and immediately sprinkle with the remaining toffee bits. Allow the pretzels to set and harden, about 1 hour, before breaking into smaller clusters and packaging. Notes These pretzels will last about a week if stored properly in an airtight container at room temperature.

Pickled Shrimp

Pickled Shrimp 2 tablespoon Old Bay seasoning 1 pound medium shrimp - peeled and devained 1/2 teaspoon celery seeds 1/2 teaspoon coriander seeds 1 cup extra virgin olive oil 1/2 cup lemon juice 1/4 cup white wine vinegar 1/4 cup flat leaf parsley - chopped 1/2 teaspoon red pepper flakes 1 tablespoon salt 2 teaspoons chopped garlic 4 bay leaves 1 lemon - sliced very thin 1/2 onion - sliced very thin In a large pot, bring 6 cups water and Old Bay seasoning to a boil. Add shrimp and cook for about 2 minutes, until shrimp are pink. Remove shrimp and place in a bowl with ice water to cool. Drain shrimp when chilled. Add celery seed and coriander seed to a zip top bag and crush with a heavy object - I use a rolling pin. Place in a medium size bowl. Add olive oil, lemon juice, vinegar, parsley, red pepper, salt, garlic and bay leaves. Stir, mixing well. In a glass jar or serving bowl, layer onions, shrimp and lemons. Pour pickling brine over layers. Cover with plastic wrap and chill in refrigerator overnight until ready to serve.

Sweet Heat Pickles

Sweet Heat Pickles 1 large jar (about 46 oz) plain Dill pickles , about 6 cups sliced (not kosher dill - they do not work with this recipe - this is important) 2 cups sugar 6 cloves garlic - minced 2 teaspoons fresh jalapeño - chopped less depending on how much heat you like 2 teaspoons red pepper flakes 2 teaspoons parsley - chopped Drain pickles and discard juice. Save the jar to store pickles in later. Slice pickles into 1/4 to 1/2 inch. Begin layering into a larger jar: 1-1/2 cup of pickles per layer. Top the pickles with 1/2 cup sugar, 2 cloves of garlic sliced or chopped, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of chopped jalapeño. Repeat layers until all pickles are used. Pour any remaining sugar on top. Cover jar and store on the counter for about an hour, or until the sugar begins to liquify. Stir or simply shake to mix the pickles well, and pull any undissolved sugar up from the bottom. Cover and leave on the counter for several more hours, or overnight. Stir and refrigerate 1 to 2 additional days.

Layered Mexican Dip with Pico de Gallo

Layered Mexican Dip with Pico de Gallo Pico de Gallo 1 cup cilantro - chopped 2 limes - juiced 2 jalapeños - seeded and chopped 1 red onion - chopped 4-5 ripe tomatoes - chopped 1 tablespoon salt Layered Mexican Dip 2 cups sour cream 3 tablespoons homemade taco seasoning 2 cans (15 ounce each) low sodium refried beans 3 cups guacamole - homemade or store bought 2 cups shredded cheddar cheese homemade pico de gallo Pico de Gallo Mix all ingredients together in a medium size bowl. Taste and adjust seasonings. Set aside. Layered Mexican Dip Mix together sour cream and taco seasoning. Set aside. In a 9 X 13 inch pan, layer refried beans. Layer guacamole evenly over beans. Spread sour cream mixture over guacamole layer, then sprinkle over cheese. Spoon homemade pico de gallo over all layers. Cover with plastic wrap and refrigerate. Serve with taco chips.

Crock Pot ZESTY Snack Crackers

Crock Pot ZESTY Snack Crackers 2 bags oyster crackers 2 bags Pepperidge Farms Goldfish crackers 2 sticks butter 1 tablespoon garlic salt 1 tablespoon celery salt 1 tablespoon onion salt 1 tablespoon steak seasoning 1/2 teaspoon cayenne pepper Place oyster and goldfish crackers in crockpot. In a small sauce pan, melt butter. Add remaining ingredients and simmer for 5 minutes. Pour half of butter mixture over crackers and gently stir. Add remaining butter and mix all ingredients. Place lid on crock pot. Cook on LOW for 1 hour. Remove lid. Cook snack crackers for an additional hour on LOW, stirring every 15 minutes. Let crackers cool then store in an airtight container until ready to serve.

Herb & Dill Pickle Dip

Herb & Dill Pickle Dip 1 8 oz block cream cheese - room temperature 1/2 cup sour cream 1 cup dill pickles - chopped 2 tablespoons pickle juice 1/8 teaspoon garlic powder 1/4 teaspoon black pepper 1 tablespoon fresh dill - chopped 1 tablespoon fresh chives - chopped In a medium size bowl, mix together cream cheese and sour cream with a wooden spoon or hand mixer. Add in pickles, pickle juice, garlic powder, black pepper, dill and chives. Mix until thoroughly blended. Store in airtight container in refrigerator until ready to serve. As a dip - serve with veggies and crackers. Can be used as a spread for burgers, sandwiches and fish.

Jalapeño Popper Cheese Ball

Jalapeño Popper Cheese Ball 2 8 oz packages cream cheese - softened 1/2 cup cheddar cheese - shredded 1/2 cup Pepper Jack cheese - shredded 2 tablespoons cooked bacon or bacon bits 1 medium jalapeño - seeded and minced (about 1/3 cup) 1 tablespoon ranch seasoning 2 tablespoons fresh chives - finely chopped salt and pepper to taste Cheese Ball Coating 2 tablespoons cooked bacon or bacon bits 2 tablespoons fresh chives - finely chopped 1 tablespoon fresh parsley - finely chopped To the bowl of a food processor, stand mixer or mixing bowl, add cream cheese. Blend/stir until smooth. Add cheddar cheese, pepper jack cheese, bacon bits, jalapeños, ranch seasoning and chives. Blend together until well mixed, scraping down sides of bowl occasionally. Lay out a sheet of plastic wrap and spoon cheese ball mixture into the middle. Bring up sides of wrap and form cheese mixture into a ball. Place in a bowl and chill in refrigerator for 2 hours. Place bacon bits, fresh chives and parsley on a small baking sheet or rimmed pan. Take cheese ball out of plastic wrap and roll in coating. Place on serving plate with crackers and serve immediately. **Can be rewrapped and stored in fridge until time to serve.

Sweet & Nutty Snack Mix

Sweet & Nutty Snack Mix 1 12 oz box Crispix cereal 2 cups pretzels 1 10 oz bag pecan halves 1 10.3 oz can mixed nuts 2 sticks butter 1 cup brown sugar 1/2 cup light corn syrup Set oven to 350 degrees. Line two baking sheets with foil and lightly coat with cooking spray. Divide cereal, pretzels, pecans and mixed nuts between two pans. Set aside In a medium size pot, melt butter. Add brown sugar and light corn syrup. Stir and bring mixture to a boil. Turn down to a low boil and cook for four minutes. Pour half of mixture over each pan of snack mix. Using a nonstick spatula or wooden spoon, mix to coat dry ingredients. Place in oven and bake for 8 minutes. Remove pans from oven. Toss snack mix. Return mixture to oven and cook for additional 8 minutes. Remove from oven and let snack mix cool completely. Break apart any large pieces. Store in an airtight container for up to one week.

Honey Mustard Sauce

Honey Mustard Sauce 3/4 cup Dijon mustard 1/4 cup whole grain mustard 1/2 cup mayonnaise 1/2 cup honey 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Add all ingredients to a small bowl. Whish together until smooth. Serve immediately or store in the refrigerator for up to 2 weeks.

Classic 1000 Island Dressing

Classic 1000 Island Dressing 2 cups mayonnaise (NOT salad dressing) 1/2 cup ketchup 2 heaping tablespoons sweet pickle relish 1 tablespoon lemon juice 2 tablespoons grated onion salt and pepper to taste Add mayonnaise, ketchup, relish, lemon juice, grated onion to a small bowl. Whisk together until smooth. Taste and adjust seasoning with salt and pepper. Can be stored in refrigerator in sealed container for up to one week.

Cranberry Christmas Cake

Cranberry Christmas Cake 3 eggs 2 cups sugar 3/4 cup butter, softened 1 teaspoon vanilla 2 cups all-purpose flour (see note below for gluten-free alternative) 12 oz fresh cranberries Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9x13 pan. ( This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party.

Bacon Egg Breakfast Tacos

Bacon Egg Breakfast Tacos 1 Tablespoon butter 6 eggs 3 Tablespoons water salt and pepper, to taste 3/4 cup shredded cheddar jack cheese 1/2 cup chopped cooked bacon 1 green onion, diced 1/2 cup halved cherry tomatoes 1 avocado, sliced 1/4 cup chopped cilantro 8 - 4 inch flour tortillas, warmed Melt the butter in a large skillet over medium heat. Whisk together the eggs and water. Pour into prepared pan and fry eggs until set, stirring often. Season with salt and pepper. Stir in the cheese and bacon. Cover until melted. Top each tortilla with eggs, onion, tomatoes, avocado, and cilantro. Serve immediately.

Italian Christmas Cookie

Italian Christmas Cookie Cookie Ingredients: 1/2 C butter, softened 3/4 C white sugar 4 eggs 2 tsp. vanilla extract 3 C all-purpose flour 3 tsp baking powder Glaze Ingredients: 3-3/4 C confectioners sugar 1/2 C warm milk 2 tsp vanilla extract *Before you begin adding ingredients, remove your eggs from the refrigerator to bring them to room temperature for about 1/2 hour.This will allow them to create a better constancy and more fluffy witch will create a lighter less dense cookie. Beat your eggs for about 5 minutes in a heavy duty mixer until they are foamy and light, set them aside for later. Combine the flour, sugar, & baking powder on low gradually beating in your butter and vanilla extract thoroughly. Gradually add eggs until dough is evenly & thoroughly mixed. Roll your dough in to small balls about 1/3" to 1/2 " balls, remember they will expand. (Make sure dough is sticky to avoid cracking) Bake cookies @ 350° for 10 - 12 minutes. While cooking cookies combine the confectioners sugar, milk, and vanilla extract in a small bowl smooth. Once cookies are done place them on a cooling rack and use a spoon or bakers brush to glaze the cookies. Apply sprinkles while glaze is still wet so they stick.

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE 3-4 cups diced cooked chicken 1 pound sausage 1 stalk celery, chopped fine 1 tablespoon onion, chopped 1/2 pound mushrooms, sliced 8 ounces cream cheese, softened 16 ounce bag frozen cauliflower, cooked well and drained 8 ounces cheddar cheese, shredded Salt 1/2 teaspoon pepper Paprika, optional Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned. Makes 8-12 servings

Vanilla Coffee Creamer

Vanilla Coffee Creamer 1 14 oz can fat free sweetened condensed milk 1 1/2 c 1% milk vanilla to taste Whisk it together until the condensed milk isn't thick, pour into a container or bottle and seal. Refrigerate. You could make other flavors just by adding different extracts.

Turtle Brownies

Turtle Brownies your favorite brownie mix or recipe brownie mix ingredients (egg, water, oil) pecans caramel topping Prepare brownie mix then add in 1/2 a cup of pecans. I like a little more pecans so I threw in about 1/4 cup more in the end, but you can adjust this to your preference. Bake according to package directions. Once the brownies have baked and cooled, drizzle caramel topping and pecans on top.

Peanut Butter-Chocolate Chip Banana Muffins

Peanut Butter-Chocolate Chip Banana Muffins 1 1/2 cups flour 1/3 cup of melted butter 1/2 cup chocolate chips 1/2 peanut butter chips 1 cup mashed bananas (about 3-4 bananas) 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 sugar 1 egg In a small bowl combine flour, baking soda, salt, and baking powder. Set aside. Mix together bananas, butter, sugar, and egg in a large bowl. Slowly incorporate the flour mixture in. Once the batter is mixed together fold in the peanut butter and chocolate chips. Add batter to a greased muffin tin or use cupcake liners. Bake at 350 for 18-20 minutes.

Maple-Pecan Pumpkin Spice Cupcakes

Maple-Pecan Pumpkin Spice Cupcakes 1 box spice cake mix 15 oz can pumpkin puree 3/4 cup whole buttermilk 1/4 vegetable oil 3 large eggs 1/2 cup chopped pecans For the Spice Maple Buttercream 1 8 oz package cream cheese 5 tablespoons butter softened 1/2 cup pure maple syrup 1 tsp pumpkin pie spice 1/8 tsp salt 5-6 cups confectioners sugar Preheat oven to 350 degrees, line muffin pan with cupcake liners. In a large bowl whisk together pumpkin puree, buttermilk, oil, and eggs. Slowly add in spice cake mix. Whisk together until well combined. Use a cookie or ice cream scoop to evenly distribute batter into cupcake liners. Bake for 18-20 minutes or until toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool for 5 minutes then transfer to wire cooling racks. Once cooled frost with Spice Maple Buttercream. *For the frosting: In a stand mixer or large bowl beat cream cheese and softened butter until creamy. Gradually add maple syrup. Add pumpkin pie spice and salt. Slowly add confectioners sugar one cup at a time. Beat until smooth. Pipe cupcakes and top with chopped pecans.

Raisin-Nut Pumpkin Muffins

Raisin-Nut Pumpkin Muffins 1 15- ounce can Libby’s 100% pure pumpkin 1 box vanilla cake mix 1 tablespoon chia seeds 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup raisins 1/4 cup walnuts Preheat oven to 350 degrees. Line muffin pan with 12 liners. In a large bowl mix pumpkin puree, cake mix, chia seeds, cinnamon, nutmeg, and cloves until well combined. Stir in raisins and walnuts. Use a cookie scoop to evenly distribute batter into muffin pan. Bake for 20-22 minutes.

Raspberry Coconut Smoothie

Raspberry Coconut Smoothie 2 cups frozen raspberries 3/4 cup Silk Almond protein + fiber almond milk 3 ounces nonfat greek yogurt 1 tablespoon shredded coconut 1 tablespoon honey 1 cup ice optional Blend ingredients together until well combined.

Caramel Marshmallow Latte

Caramel Marshmallow Latte 1 cup hot coffee 1/4 cup International Delight caramel marshmallow creamer 1 tablespoon caramel sauce whipped cream marshmallow Combine coffee, creamer, and caramel sauce in a hot. Top with whipped cream and toasted marshmallow

Banana S’mores Muffins

Banana S’mores Muffins 2/3 cup brown sugar 2 Tablespoons butter, melted 1 egg 1 teaspoon vanilla 2/3 cup mashed ripe banana 1/2 cup sour cream 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 3/4 cup graham cracker crumbs 2/3 cup milk 1 cup miniature chocolate chips, divided 1 cup miniature marshmallow bits, divided Preheat the oven to 400 degrees. Place 16 cupcake liners in a muffin pan. Beat the butter and sugar together. Add the egg, vanilla, banana, and sour cream and beat again. Stir together the flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs. Add the flour mixture alternately with the milk until it is all mixed in. Do not over mix. Stir in 3/4 cup chocolate chips and 3/4 cup marshmallow bits by hand. Fill the liners with the batter. Sprinkle the batter with the remaining chips and marshmallow bits. Bake for 16 minutes. Let cool for 3-4 minutes in the pan, and then gently remove and place on a wire rack to cool completely. Store in a sealed container. Notes *Because there is not much butter in this recipe, the muffins will stick to the liners on the first day. After sitting overnight in a sealed container, the liner will come off just fine. You can also spray the muffin pan with non-stick spray and bake them without the liners, if you prefer.

Eggnog Cake

Eggnog Cake 1/2 cup sugar 1 cup brown sugar 1 cup canola oil 1 cup eggnog 3 eggs 1 Tablespoon rum extract 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 2 1/2 cups flour For the glaze 1 1/4 cups powdered sugar 3 Tablespoons eggnog dash of nutmeg mini chocolate chips for garnish, if desired Preheat the oven to 325 degrees. Spray a 10 inch bundt pan with nonstick baking spray. In a large mixing bowl, beat the sugars, oil, eggnog, eggs, and extract until well combined. Stir together the baking powder, baking soda, salt, nutmeg, cloves, and flour. Slowly beat the flour mixture into the egg mixture. Do not over beat. Gently spoon the batter into the prepared pan. Bake for 55 minutes. Cool in the pan for 10-15 minutes before flipping the cake out onto another plate. If needed, level the bottom of the cake with a sharp knife before placing on a serving tray. Stir together the glaze ingredients. Spoon over the top slowly. Let set for a few minutes. Top with mini chocolate chips if desired. Cut into 14 slices.

Eggnog Sugar Cookie Bars

Eggnog Sugar Cookie Bars For the Cookie Bars 1/2 cup butter, softened 1/2 cup brown sugar 1/2 cup sugar 1 egg 1/4 cup eggnog 1 teaspoon rum extract 3 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg For the Eggnog Frosting 1/2 cup butter, softened 1/2 teaspoon rum extract 1/4 cup eggnog 1/4 teaspoon salt 3 1/2 cups powdered sugar sprinkles Preheat oven to 375 degrees. Spray a 9x13 pan with nonstick baking spray. Beat the butter and sugars until creamy. Add the egg, eggnog, and rum extract and beat again. Stir together the flour, baking powder, salt, and nutmeg. Slowly add it to the butter mixture until everything is mixed in. Press it into prepared pan. Bake for 15 minutes. Do not over bake. Let cool. Beat the butter until creamy. Add the rum extract, eggnog, and salt and beat again. Slowly add the powdered sugar until everything is creamy. Spread over the cooled bars. Top with sprinkles.

Decorating Store Bought Cookies

Decorating Store Bought Cookies A variety of different store bought cookies White Chocolate Melts Dark Chocolate Melts Holiday Nonpareils Holiday Jimmies Other holiday sprinkles like snowflakes, holly, and stars Colored Sugars Peppermint Bits Reese's Trees York Peppermint Patties Waffle or holiday shaped pretzels Lay out sheets of parchment or wax paper for each cookie and candy that you are decorating. Unwrap and open the candies and cookies and place them on the sheets. Place the chocolate melts into different bowls. Melt one kind at a time and dip some of the cookies in that one. Make sure to add sprinkles right away before the chocolate sets up. Melt the other kind of chocolate and dip the remaining cookies and add sprinkles. Spoon chocolate into plastic bags and cut one corner off. Drizzle the chocolates on the candies and cookies that are already coated in chocolate. Add sprinkles. These are best if served the first or second day. Store in a tightly sealed container.

Chocolate Mint Pudding Cookies

Chocolate Mint Pudding Cookies 1 cup butter softened 1/2 cup brown sugar 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla extract 1/2 teaspoon mint extract 1 3.4-ounce box instant chocolate pudding 2 cups flour 1/4 cup dark cocoa powder 1/2 teaspoon salt 1 teaspoon baking soda 1 9.9-ounce bag mint M&M's 1 cup dark chocolate chips 2 tablespoons holiday sprinkles + extra for decorating Preheat the oven to 375 degrees. Beat the butter and sugars until creamy. Add the eggs and extract and beat again. Stir together the pudding mix, flour, cocoa powder, salt, and baking soda. Slowly beat this into the butter mixture. Stir in most of the M&M's, the chocolate chips, and the 2 Tablespoons sprinkles gently. Scoop the cookie dough out into 30 even balls. Roll each one into a ball and roll in the extra sprinkles. Bake for 10 minutes. Remove the pan and let the cookies sit on the pan for 2-3 minutes. Tap the top of the cookies with the bottom of a flat spatula to flatten each cookie slightly before moving them to a piece of parchment on the counter. Let cool completely before storing in a tightly sealed container.

Peanut Butter Buckeye Pretzels

Peanut Butter Buckeye Pretzels 3 Tablespoons unsalted butter, softened 1/4 cup peanut butter 2 Tablespoons marshmallow cream 1/4 teaspoon vanilla extract dash of salt 1 cup powdered sugar 1 bag waffle pretzels 1 - 10 ounce bag white melting wafers 1 - 10 ounce bag dark chocolate melting wafers Beat the peanut butter, butter, marshmallow, salt, and vanilla until creamy. Slowly add the powdered sugar. Roll into 36 small balls. Place a peanut butter ball between 2 pretzels and press together. Melt the chocolates according to the package directions. Stir until melted and creamy. Dip each peanut butter filled pretzel in the melted chocolate. Use a fork to remove from the chocolate. Tap the excess chocolate off and place the pretzels on waxed paper to set. Spoon the extra chocolate in a plastic ziplock baggie and cut the tip off. Drizzle on the peanut butter pretzels. Let set. Store in a sealed container.

Avocado Lime Salad Dressing

Avocado Lime Salad Dressing 1 whole avocado 1/2 cup plain Greek yogurt 1/4 cup chopped cilantro 1/4 cup lime juice 1 Tablespoon minced garlic 5-6 Tablespoons olive oil 1/4 cup vinegar 1/2 teaspoon salt 1 teaspoon pepper Peel and dice the avocado. Place everything in a food processor or blender and pulse until smooth. Store in the refrigerator in a sealed jar. Makes 1 1/2 cups dressing.

Bacon Ranch Grilled Jalapenos

Bacon Ranch Grilled Jalapenos 12 jalapeno peppers 4 ounces cream cheese, softened 2 Tablespoons ranch powder 2 Tablespoons crumbled bacon 1/2 cup shredded cheddar cheese Cut off the stems of the jalapenos. Remove the seeds and the membranes. Be careful not to touch your face or eyes. Rubber gloves are great for protecting your skin. Rinse the peppers and dry them on paper towels. Set aside. Beat the cream cheese and ranch powder until creamy. Stir in the bacon and shredded cheese. Fill the peppers completely with the cheese mixture. Place in a grill basket or pepper tool upright and place on the grill. Grill on indirect heat for about 25 minutes. The temperature should be around 375*. The peppers will lose their bright color as they cook. Serve hot.

Loaded Bacon Jalapeno Deviled Eggs

Loaded Bacon Jalapeno Deviled Eggs 9 hard boiled eggs 2 ounces cream cheese, softened 1/4 cup ranch salad dressing 1 teaspoon minced garlic 1/4 cup mayonnaise 2 Tablespoons finely diced jarred jalapeno slices 1/2 cup finely shredded cheddar cheese 4 strips bacon, chopped salt and pepper smoked paprika 18 jalapeno slices, for garnish, if desired Cut the eggs in half side ways to make little egg cups. Remove the yolk gently and place in a bowl. Slice off a tiny circle from the bottom of each egg, so the cups will stand up. Dice the egg yolks with a fork, and then add the softened cream cheese, salad dressing, garlic, and mayo. Mix together until creamy. Stir in the diced jalapeños, cheese, and bacon. Season to taste with the salt and pepper. Use a spoon to fill each egg cup completely with the mixture. Sprinkle with the smoked paprika and top each egg with a jalapeño slice. Refrigerate until ready to serve.

Easy Homemade Salsa

Easy Homemade Salsa 2 - 14 ounce cans diced tomatoes with green chiles, drained 1 - 14.5 ounce can diced tomatoes, drained 4 green onions, finely diced 1/2 cup finely chopped fresh cilantro 1 Tablespoon minced garlic 1 small lime, squeezed 1 teaspoon salt Use an immersion blender or regular blender to puree the tomatoes to the desired consistency. Stir in the onions, cilantro, garlic, lime juice, and salt. Refrigerate for a few hours for the flavors to come together. Serve with tortilla chips. Notes *You can use mild or hot tomatoes, depending on how spicy you like your food.

Slow Cooker Beef Ribs

Slow Cooker Beef Ribs 4 lb beef short ribs 1 large onion quartered 1 clove garlic minced 3/4 cup ketchup 1/4 cup apple cider vinegar 1/4 cup packed brown sugar 2 tbsp instant coffee granuals 1 tsp cornstarch Place ribs, onions and garlic in slow cooker sprayed with cooking spray. Mix remaining ingredients until blended; pour over ingredients in slow cooker. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 5 hours). Remove ribs and onions from slow cooker; cover to keep warm. Skim and discard excess fat from sauce. Return ribs and onions to sauce in slow cooker; stir until evenly coated.

Breaded Pork Chops

Breaded Pork Chops 6 pork chops bone in 2/3 cup ranch dressing 1 cup breadcrumbs 2 tbsp Parmesan cheese grated Remove pork chops from packaging, pat dry, and set aside. Place ranch dressing in a shallow bowl. Combine bread crumbs and Parmesan in a second shallow bowl. Dip each chop in ranch dressing, then in bread crumb mixture, and then into the bottom of a greased baking dish (I used two to give them room around each chop to cook evenly). Bake at 425 for 25-35 minutes or until internal temperature reads 145 degrees. Allow to sit 5 minutes before serving.

Sweet and Spicy Coleslaw

Sweet and Spicy Coleslaw 1 (16 ounce) bag coleslaw mix 1/2 cup diced red pepper 1/2 cup chopped cilantro 1/2 cup ranch dressing 2 Tablespoons apple cider vinegar 2 Tablespoons honey 1-2 Tablespoons Sriracha sauce* (note below) 1 teaspoon lime juice salt and pepper, to taste Stir together the coleslaw, red pepper, and cilantro in a large bowl. Whisk together the ranch, vinegar, honey, Sriracha, and lime juice. Pour over the salad and toss to coat. Season to taste with salt and pepper. Refrigerate leftovers. Notes *This coleslaw is spicy from the amount of Sriracha. We like to use the full 2 Tablespoons in this recipe. But if you cannot tolerate hot and spicy food, I would add 1 teaspoon at a time and taste as you go.

Green Chile Pulled Pork Tacos

Green Chile Pulled Pork Tacos 1 package 6 inch flour tortillas 1 white onion, diced 1 package cotija cheese, crumbled 1 jar green chile salsa 1/2 cup chopped cilantro 1 batch slow cooker pulled pork Warm the tortillas according to the package directions. Fill each tortilla with pork, onion, cheese, salsa, and cilantro. Serve immediately while warm.

Sweet and Sour Crockpot Chicken

Sweet and Sour Crockpot Chicken 4 Tablespoon cornstarch, divided 1 Tablespoon paprika 1 1/2 pounds chicken, cut into chunks (about 4 cups) 2 Tablespoons olive oil 1 can (20 oz.) pineapple chunks 1 cup chopped red onion 1/4 cups red wine vinegar 3 Tablespoons soy sauce 1 Tablespoon Teriyaki sauce 3 Tablespoons brown sugar 1/2 teaspoon salt 1 red pepper, diced 1/4 cup cold water cooked white or brown rice green onions sesame seeds Place the chicken chunks in a large ziplock bag with 2 tablespoons cornstarch and the paprika. Shake until evenly coated. In a nonstick skillet brown half the chicken in 1 tablespoon oil for 1 minute, then transfer to a 3 qt. crock pot. Repeat with the remaining chicken and oil. Toss the onions on top. Drain the pineapple. Place the pineapple in a container and refrigerate for later. Stir together the pineapple juice, vinegar, brown sugar, soy sauce, teriyaki sauce, and salt and pour over the chicken in the crock pot. Stir everything together. Cook on high heat for 3 hours or until meat is done. Combine the cornstarch and water and whisk until smooth. Stir into the chicken mixture. Add the reserved pineapple and red peppers. Cover and cook for another 30 minutes or until sauce is thickened slightly. Serve over cooked rice. Garnish with green onions and sesame seeds, if desired.

Classic Stuffed Shells

Classic Stuffed Shells 1 box jumbo pasta shells 1 pound ground beef 1/2 cup diced onions 1 cup diced green pepper 1 Tablespoon minced garlic 1 - 24 ounce jar marinara sauce salt and pepper, to taste For the Filling 1 - 15 ounce container ricotta cheese 1/2 cup grated Parmesan cheese 3 cups shredded Italian cheese, divided 1 large egg 1 Tablespoon minced garlic 2 Tablespoons minced fresh basil 1/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 375 degrees. Spray a 9x13 dish with nonstick spray. Cook pasta shells according to box directions. Drain water and place shells on a wire rack so they do not stick together. Cook the ground beef with the onion and peppers until done. Drain grease. Stir in the garlic and sauce. Season to taste with salt and pepper. Spread 1 cup sauce in bottom of prepared dish. Stir together the ricotta, parmesan, 2 cups shredded cheese, egg, basil, and salt and pepper. Fill 24 cooked pasta shells with cheese mixture. Place filled shells in pan. Spoon the remaining meat sauce around the shells. Top with the remaining shredded cheese and cover with foil. Bake 25 minutes, remove foil, and broil 2 minutes. Serve immediately. Notes FREEZER TIPS: Without Sauce: Fill the cooked shells with the cheese mixture. Place the shells on a parchment lined tray and freeze for an hour or two, then place the frozen shells in a freezer bag. To cook, place the frozen shells in a pan with sauce and cheese and bake. They will need to bake about 10-15 minutes longer because they are frozen. With Sauce: Freezing the stuffed shells in sauce is even easier. Make the shells and place them in an aluminum pan with the sauce and cheese. Do not bake it. Cover the pan with a layer of plastic wrap and foil. Freeze for 2-3 months. You can bake it frozen, or you can thaw it overnight in the fridge first. Make sure you remove the inner layer of plastic wrap BEFORE baking. The frozen shells and sauce will need to bake about 50-60 minutes covered, then remove the foil and cook another 10-15 minutes.

Easy Garlic Herb Bread

Easy Garlic Herb Bread 1 loaf crusty French bread 1/2 cup unsalted butter, softened 1 1/2 Tablespoon minced garlic 2 teaspoons dried Italian herbs pinch of salt Preheat oven to 400 degrees. Cut the French bread in half horizontally with a serrated knife. Mix together the butter, garlic, herbs, and salt. Spread the butter on both sides of the bread. Bake for 10-15 minutes, until you achieve your desired crustiness. Notes Crispy - bake the bread open faced on a baking sheet for 10-15 minutes. If you go the full 15 minutes, the edges of the bread will be toasted and crispy. Soft - slather the butter mixture on both sides of the bread, place the sides of the bread back together, wrap the loaf in foil, and bake 15 minutes. Frozen - spread the butter on the bread, wrap it in foil, then place in ziplock bags or saran wrap and freeze. Remove from the plastic wrapping and bake until done. You may need to add a few minutes if you bake it from frozen.

Cherry Oreo Icebox Cake

Cherry Oreo Icebox Cake 8 ounce package cream cheese, softened 1/4 cup granulated sugar 1/2 teaspoon almond extract 16 ounce container Cool Whip, thawed and divided 21 ounce can cherry pie filling 1 package Dark Chocolate Oreos (32 cookies) 1/2 cup milk Beat the cream cheese, sugar, and extract until creamy. Mix in 1 cup pie filling. Fold in 3 cups Cool Whip gently. Spread 2 Tablespoons of the remaining Cool Whip on the bottom of an 8x8 pan. Dip 16 Oreos, one at a time, in the milk and place in prepared pan. Spread half of cream cheese mixture on top of the cookies. Repeat again with the rest of the Oreos. Top with remaining cream cheese mixture. Spread the rest of Cool Whip on top and refrigerate for at least 6 hours or overnight. Garnish with the extra pie filling right before serving, if desired.

Best Oatmeal Cookies

Best Oatmeal Cookies 1 cup shortening 1⁄2 cup brown sugar, firmly packed 1 cup granulated sugar 2 large eggs, beaten 1 teaspoon vanilla 1 1⁄2 cups flour 1 teaspoon salt 1 teaspoon baking soda 3 cups quick-cooking rolled oats 1⁄2 cup chopped nuts (optional) 1⁄2 cup semi-sweet chocolate chips (optional) 1⁄2 cup raisins (optional) Preheat oven to 350°F. Cream together shortening and sugars. Add eggs and vanilla, beat well. Sift together flour, salt and soda. Add to creamed mixture. Stir in oats slowly. Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff. Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking). Bake for 8-10 minutes.

Crock Pot Mongolian Beef

Crock Pot Mongolian Beef 1.5 lbs. flank steak, sliced thin 2 T. olive oil 1/2 tsp. grated ginger (I keep whole ginger in the freezer and grate into recipes as I need it)... 1 tsp. minced garlic 3/4 C. soy sauce 1/4 C. hoisin sauce 3/4 C. brown sugar 3/4 C. water 1/4 C. corn starch 1 carrot, sliced thin 3 green onions, sliced into 1" pieces 1 green onion, chopped (for serving) Place the corn starch in a Ziploc bag and toss with the sliced flank steak. Add oil, ginger, garlic, soy sauce, hoisin sauce, brown sugar and water to the crock pot, stir to combine. Add the meat from the bag on top with any excess corn starch. Cover and cook on low for 3 hours or high for 1 1/2. During the last 30 minutes of cooking add in the sliced carrot and the 3 green onions. Serve over hot rice and top with extra green onions.

Banana nut muffins with cream cheese

Banana nut muffins with cream cheese For the muffins: 1 1/2 cups plus 3 tbsp cake flour 1 1/2 tsp baking soda 1/2 tsp kosher salt 1 stick plus 2 tbsp unsalted butter, room temperature 1 cup plus 6 tbsp sugar 2 tsp vanilla extract 3 large eggs, room temperature 3 ripe banana, mashed 2/3 cup walnuts, chopped For the cream cheese mouse filling: 8 oz cream cheese, at room temperature 1 tsp vanilla extract 2 large egg whites, at room temperature 1/2 cup sugar Preheat the oven to 325 degree; line a muffin pan with cupcake liners. Begin by making the filling: beat the cream cheese and vanilla extract with the paddle attachment on medium speed until smooth; transfer to a bowl. Clean out the mixer then beat the egg whites with the whisk attachment for about a minute. Gradually add the sugar, then increase the mixer speed to high for about 3 minutes. Add half of the cream cheese mixture and beat until combined. Add the remaining half of your cream cheese mixture and beat until smooth. Put filling in a pastry bag with a large round tip. If you don’t have a tip available snipping 1 inch off the bottom of a disposable pastry bag works fine. Clean out the mixer. For the muffins: Sift flour, baking soda, and salt in a bowl. Beat butter, sugar, and vanilla with the paddle attachment on medium speed for about 5 minutes. Beat in the eggs, one at a time. Add in mashed bananas until well combined. Slowly add half of the flour mixture and beat on low speed. Add renaming flour mixture until combined. Stir in walnuts. Fill muffin pan about 1/2 way full. Insert the pastry tip (or bag) halfway into the batter and pipe about 1 teaspoon of filling in each muffin. Bake for about 20-30 minutes minutes, until the a toothpick inserted in the muffin (not filling) comes out clean. Transfer to a rack to cool for 15 minutes. Makes 24 muffins.

Brown Sugar Ham in Crockpot

Brown Sugar Ham in Crockpot 3 - 6 lb bone in ham 1/4 cup Coca cola plus 2 tbsp 1/2 cup brown sugar 1 tbsp horseradish 1/2 tbsp ground dry mustard Place ham in the bottom of a slow cooker, trimming to fit as needed. In a small bowl, stir together 2 tablespoons cola, brown sugar, horseradish, and ground mustard. Spread over the surface of the ham. Pour remaining cola along the sides of the ham. Cover and cook on low 5-6 hours. Slice and serve with juice from slow cooker.

Shrimp Cocktail Dip

Shrimp Cocktail Dip 8oz cream cheese, softened 1 lb cooked shrimp, chopped 3/4 cup cocktail sauce 1/4 cup grated Parmesan cheese 2 green onions, sliced Spread softened cream cheese over bottom of a glass pie plate. In a medium bowl, mix shrimp and cocktail sauce together. Spread over cream cheese. Top with Parmesan cheese and sliced green onions. Refrigerate until ready to serve.

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken 1 cup salsa 10.5 oz can cream of chicken soup 1 oz packet taco seasoning 4 boneless skinless chicken breasts 1/2 cup sour cream flour tortillas or steamed rice In a bowl, stir together salsa, soup, and taco seasoning. Place chicken in a Crockpot. Spread salsa mixture evenly over chicken. Cover and cook on high for 4 hours or on low for 6 hours. Remove lid and shred chicken with two forks. Stir in sour cream. Serve warm.

Honey Dijon Chicken Salad

Honey Dijon Chicken Salad 2 cups cooked and shredded chicken 1 stalk celery diced fine 1 cup mayonnaise 2 tbsp honey 2 tbsp Dijon mustard 3/4 cup dried cranberries hearty rolls or croissants Combine all ingredients in a plastic container, making sure the ingredients are well incorporated. Cover and refrigerate at least one hour, overnight if possible. Serve cold on some crusty rolls or croissants.

Slow Cooker Scalloped Potatoes

Slow Cooker Scalloped Potatoes 4 lbs russet potatoes peeled and sliced thin 24 oz Hickory Smoked Bacon diced 1 onion peeled and diced 8 oz cream cheese cubed 2 cups shredded cheddar cheese 2 10 3/4 oz cans cream of chicken soup salt and pepper to taste Layer half of the sliced potatoes, half of the diced bacon, and half of the diced onion in the bottom of a slow cooker. Add layers of half of the cubed cream cheese and half of the shredded cheese. Repeat layers with remaining half of ingredients. Spread condensed cream of chicken soup over the top. Cover and cook on low 8 - 10 hours, or on high 4 hours. Remove lid and stir well to incorporate all ingredients. Switch to "keep warm" mode and serve warm out of the slow cooker.

Shrimp Dip

Shrimp Dip 1 small onion 1 celery stick 8 oz cream cheese room temperature 4 oz can tiny shrimp drained well buttery crackers for serving Add onion and celery to a food processor and pulse until finely diced, or finely dice with a knife. To a bowl, add cream cheese, diced onion and celery, and tiny shrimp. Mash ingredients well with the back of a fork. Cover tightly with plastic wrap and refrigerate at least two hours. Allow dip to come to room temperature before serving with crackers.

Mexican Pot Pie

Mexican Pot Pie 1 lb ground beef 14 oz can tomato soup 14 oz can of corn drained 14 oz can of black beans drained and rinsed 11.5 oz box cornbread mix 1 1/3 cup milk 1/3 cup oil 2 eggs 7 oz diced green chiles drained 1 cup shredded cheddar cheese Brown ground beef in large pan, drain, and return to pan. Add in tomato soup, corn, and black beans. Pour into the bottom of a 4 quart casserole dish. In a mixing bowl, beat cornbread mix, milk, oil, and eggs until smooth. Stir in chilies and cheddar cheese. Pour over meat filling in casserole dish. Bake at 400 degrees for 30 - 35 minutes, or until a cake tester comes out crumbly from the cornbread layer. Allow casserole to rest 5 minutes before serving.

Chocolate Eggnog

Chocolate Eggnog 2 cups milk cold 1/4 cup chocolate syrup 2 cups eggnog cold whipped cream, cocoa powder, nutmeg In a medium bowl, whisk together milk and chocolate syrup. Divide chocolate milk evenly between two tall glasses. Carefully pour one cup eggnog into each glass (or just fill to the top with eggnog). Swirl gently with a spoon to combine. Top glasses with whipped cream and sprinkled cocoa powder and nutmeg.

PUMPKIN PECAN PIE

PUMPKIN PECAN PIE Pastry for single-crust deep-dish pie (9 inches) 2 large eggs 1/4 cup sugar 1/4 cup packed brown sugar 1 teaspoon all-purpose flour 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 2/3 cup canned pumpkin 2/3 cup whole milk PECAN TOPPING: 2 large eggs 1/2 cup dark corn syrup 2 tablespoons brown sugar 2 tablespoons molasses 1 tablespoon all-purpose flour 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 cup chopped pecans 1 cup pecan halves On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill while preparing filling. In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into prepared pie crust. Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer. For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves. Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator.

Easy Sausage Stuffing

Easy Sausage Stuffing 1 pound bulk Italian sausage 2 stalks celery diced ½ medium onion diced 1 clove garlic minced 1 teaspoon Italian seasoning 1 ½ cups low sodium chicken stock 2 tablespoons salted butter 1 6 ounce box Great Value stuffing mix Cook Italian sausage, celery, and onion in a large skillet until meat is no longer pink. Add the garlic and cook for one minute. If needed, drain fat from pan. Stir in Italian seasoning, chicken stock and butter. Bring mixture to a boil, then stir in stuffing mix. Remove from heat and cover, let stand 5 minutes. Fluff with a fork and serve hot.

Lucky Charms Treats

Lucky Charms Treats 4 tablespoons butter divided 5 cups miniature marshmallows 6 cups Lucky Charms cereal 12 ounces white chocolate In a large pot melt butter over low heat. Stir in marshmallows until completely melted. Remove from heat. Use a buttered spatula to stir in Lucky Charms cereal until fully coated. Press cereal mixture into a greased 13x9 inch pan. Cool. Cut into squares and remove from pan. Over a double boiler melt white chocolate; remove from heat. Dip bottom of cereal treat into the melted chocolate; place on a wax paper covered baking sheet. Allow chocolate to cool

Country Fried Steak Fingers

Country Fried Steak Fingers Package of Cubed Steak All purpose Flour Vegetable Oil Salt & Pepper The first thing I do Is run the steaks through water to get them moist so the seasoning and flour will stick. Pour a couple cups of flour in a medium sized bowl, season the flour with salt & pepper. Season the cubed steaks with salt & pepper as well. Cut into strips AGAINST THE GRADE. Dredge the steak finger strips in the flour. This is optional- I usually dredge them once, but if you want a thicker batter, dip them in a bowl of water then dredge them again. Pour about an inch deep of vegetable oil in a pan and heat until a little piece of flour “sizzles” Fry a few steak fingers at a time, but make sure not to overcrowd the skillet. Let brown on one side, then flip them over until both sides are brown. Place them on a plate with a paper towel for draining.

Italian Rigatoni Bake

Italian Rigatoni Bake 1 lb. ground beef 1 1b. ground Italian "mild" sausage 1 large onion, chopped 1 28oz. can petite diced tomatoes with juice 1 8 oz. can tomato sauce 1 T. minced garlic 1 16 oz. box rigatoni pasta 1 15oz. tub whole milk ricotta cheese 1 egg 12 oz. shredded mozzarella cheese 1/4 C. grated parmesan cheese 2 T. olive oil 3 tsp. Italian seasoning pinch red pepper flakes pinch of salt and pepper dried basil In a large skillet, over med. high heat add the olive oil and onions and sauté till tender (about 5 minutes), add in the ground beef and sausage and cook until browned and cooked through. Drain the grease, leaving a little in the pan for moisture. Add in the garlic, canned tomatoes with juice and the tomato sauce. Stir well, add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender. In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. italian seasoning and the parmesan cheese. When pasta is done, drain and add to the ricotta mixture stir to combine and then add the cooled sauce to the pasta and combine. In a 10x13 deep sided dish, lightly grease with cooking spray. Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese. Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.

Hamburger Hash

Hamburger Hash 1-2 lbs ground beef 3-4 potatoes peeled and chopped in little chunks ( I always use russet) 1 onion chopped (optional) 2 ish tablespoons vegetable oil Salt & Pepper Garlic salt Put the oil in a big skillet heat it up in medium heat Put potatoes in add salt and pepper and sprinkle with garlic salt Pan fry the potatoes for about 5 minutes stirring and browning a bit, add the chopped onion. When the potatoes start to get a little tender, add the ground beef... break it up with a spatula. Cook until done

Shrimp Salad

Shrimp Salad 1 pound of cooked shrimp, peeled and deveined 1/2 cup mayonnaise 1/3 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped red bell pepper (I used red and yellow) 2 t. Old Bay Seasoning 2 t. fresh lemon juice 1/4 t. Worcestershire sauce Cut shrimp into bite size portions. Mix all ingredients. Chill for at least 1 hour. Serve on a bed of lettuce or in a wrap.

CHOCOLATE POTATO CAKE

CHOCOLATE POTATO CAKE 1 cup butter, softened 2 cups sugar 2 large eggs, room temperature 1 cup cold mashed potatoes (without added milk and butter) 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon baking soda 1 cup whole milk 1 cup chopped walnuts or pecans CARAMEL ICING: 1/2 cup butter, cubed 1 cup packed brown sugar 1/4 cup evaporated milk 2 cups confectioners' sugar 1/2 teaspoon vanilla extract In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.

CHILI CORNBREAD SALAD

CHILI CORNBREAD SALAD 1 package (8-1/2 ounces) cornbread/muffin mix 1 can (4 ounces) chopped green chiles, undrained 1/8 teaspoon ground cumin 1/8 teaspoon dried oregano Pinch rubbed sage 1 cup mayonnaise 1 cup sour cream 1 envelope ranch salad dressing mix 2 cans (15 ounces each) pinto beans, rinsed and drained 2 cans (15-1/4 ounces each) whole kernel corn, drained 3 medium tomatoes, chopped 1 cup chopped green pepper 1 cup chopped green onions 10 bacon strips, cooked and crumbled 2 cups shredded cheddar cheese Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

SNICKER'S APPLE SALAD

SNICKER'S APPLE SALAD 1-1/2 cups cold 2% milk 1 package (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 4 large apples, chopped (about 6 cups) 4 Snickers candy bars (1.86 ounces each), cut into 1/2-inch pieces In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

Twix Bites Caramel Popcorn

Twix Bites Caramel Popcorn 8 cups popped popcorn 3/4 cup packed brown sugar 6 tablespoons butter 3 tablespoons light corn syrup 1/4 teaspoon baking soda 1/4 teaspoon vanilla 1 cup Twix bites cut in half 1 cup semi-sweet chocolate chips Place popped popcorn on baking sheet in 300 degree oven while making caramel mixture. In a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until boiling. Continue to boil for 5 minutes without stirring. Remove saucepan from heat; stir in vanilla and baking soda. Pour caramel mixture over popcorn; gently stir to coat. Bake in 300 degree oven for 15 minutes. Stir mixture and bake for additional 5 minutes. Spread caramel corn on a large piece of buttered foil to cool. Meanwhile melt chocolate chips over double boiler. Drizzle caramel popcorn with melted chocolate and Twix bites. Allow chocolate to set before serving.

S'mores cookies

S'mores cookies 1 cup unsalted butter softened 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 1 cup semi-sweet chocolate chips 8 miniature candy bars cut into pieces 1 cup miniature marshmallows Preheat oven to 350 degrees; line baking sheet with parchment paper. In a large mixing bowl, mix together butter and sugars until smooth. Add eggs one at a time; stir in vanilla. In a small dish, dissolve baking soda in hot water; add to batter. Add salt and flour egg mixture. Stir in chocolate chips, candy bars, and marshmallows. Use a small cookie scoop to drop dough two inches apart. Bake for 10 minutes; transfer to wire rack.

Strawberry Cheesecake Bites

Strawberry Cheesecake Bites 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup confectioners sugar 1 teaspoon vanilla extract strawberries, sliced in half 1/2 cup chocolate chips Prepare cheesecake spread by combing cream cheese, butter, sugar, and vanilla extract in a medium bowl; beat until smooth. Refrigerate for 1 hour. Over a double boiler melt chocolate then transfer to a piping bag. Spread about a teaspoon of cheesecake mixture on cracker, top with sliced strawberry and drizzle chocolate. Refrigerate for 20 minutes to harden chocolate before serving.

Reese's Puffs Cereal Bars

Reese's Puffs Cereal Bars 3 tablespoons butter 10 ounce bag miniature marshmallows 6 cups Reese's Puffs cereal 1 cup peanuts Melt butter and marshmallows over low heat in a medium pan. Combine cereal with melted marshmallows. Stir in peanuts. Press mixture into a greased 13x9 inch pan. Tip: butter your spatula to spread the mixture without it sticking. Allow cereal bars to cool for an hour before cutting.

Butterfinger Fudge

Butterfinger Fudge 1 1/2 cups granulated sugar 2/3 cup evaporated milk 2 tablespoons unsalted butter 1/4 teaspoon salt 2 cups marshmallows 1 1/2 cups Nestle Toll House Semi-Sweet Morsels 1 teaspoon vanilla extract 10 Butterfinger fun size candy bars Prepare an 8-inch square baking pan with foil. Chop 10 fun size Butterfinger candy bars, set aside. In a heavy duty saucepan combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly. Boil and stir for another 5 minutes; remove from heat. Immediately stir in marshmallows, morsels and vanilla. Stir until marshmallows & chocolate chips are melted. Pour into prepared pan and press chopped Butterfinger candy on top. Refrigerate for 2 hours or until firm. Lift foil from the sides of the pan to remove fudge and cut into 1 inch squares.

Triple Chocolate Cream Pie

Triple Chocolate Cream Pie Chocolate Pie Filling 2 1/2 cups whole milk 1/2 cup granulated sugar 1/4 tsp salt 6 large egg yolks 2 tbsp cornstarch 6 tbsp unsalted butter divided into tablespoons 5 oz semisweet chocolate finely chopped 2 oz unsweetened chocolate finely chopped 1 1/2 tsp vanilla extract Whipped Cream 1 cup heavy whipped cream 1 tbsp sugar 1/2 tsp vanilla extract In a medium bowl, combine egg yolks, 3 tbsp sugar, and cornstarch; set aside. Bring milk, remaining sugar, and salt to simmer in a medium saucepan; stir frequently. Temper the egg mixture by removing 1 cup of milk from the saucepan and slowly pour it into the egg mixture while whisking vigorously. Slowly pour egg mixture into saucepan while whisking. Continue to whisk while bringing the temperature to medium heat. The milk and egg mixture will begin to thicken. Remove from heat when small bubbles begin to pop on the surface (about 30-60 seconds). Whisk in butter and chocolate until smooth. Stir in vanilla. Pour into prepared chocolate nut pie crust. Cover with plastic wrap. Place in the refrigerator for a minimum of 4-6 hours. Prepare whipped topping in a cold stand mixer bowl. Whisk milk, sugar, and vanilla on medium speed until the cream thickens. Spread whipped cream over the chocolate pie and decorate with chocolate shavings.

Moist Pumpkin Bread

Moist Pumpkin Bread YIELD1 loaf 1 cup brown sugar 2 eggs 1⁄2 cup vegetable oil 1⁄3 cup water 1 (15 ounce) pumpkin puree 1 3⁄4 cups plain flour 1 teaspoon baking soda 1⁄2 teaspoon baking powder 1 teaspoon salt 1⁄4 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice TOPPING 1 tablespoon butter 1⁄4 cup brown sugar 3 tablespoons milk 1⁄4 cup pecans, chopped In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin. In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix. Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes. For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping. Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

Teriyaki Chicken and Veggies

Teriyaki Chicken and Veggies 1 1/2 lb. chicken tenders, cut into bite size pieces 1/3 C. Teriyaki sauce 1/3 C. honey 2 tsp. soy sauce 1 T. garlic powder 1/2 tsp. ground ginger 1 T. vegetable oil 1 pkg. frozen broccoli florets (I used a steamer bag) 1 medium size onion, chopped 2 carrots, peeled and sliced cooked rice Place the chicken in a Ziploc bag. Combine the teriyaki sauce, honey and spices. Pour over the chicken and place in the fridge for 1 hour. Steam the broccoli, set aside. In a skillet, heat 1 T. vegetable oil over medium high heat. Add the chicken and the marinade to the pan. Add in the carrots and onions. Cook the chicken for 10-12 minutes or until cooked through and the marinade has reduced. Stir in the steamed broccoli and combine well. Serve over cooked rice.

Greek Steak Pitas with Caramelized Onions and Mushrooms

Greek Steak Pitas with Caramelized Onions and Mushrooms 1 to 1 1/2 lb top sirloin steak, cut in thin strips 1 teaspoon dried oregano 1 teaspoon Cavender’s All Purpose Greek Seasoning 1/2 teaspoon salt and pepper 2 large onions, sliced 8 fresh baby portabella mushrooms, sliced 2 tablespoons butter 5 tablespoons olive oil or canola oil, divided Pitas For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil. Once the butter has melted, throw in the onions. Stir frequently. The onions should cook down for at least 30 mins. you may need to adjust the temperature if the onions begin to brown to soon. The key is low and slow. While the onions cook, move onto preparing and cooking the steak. For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag. Mix until the seasoning has evenly coated the steak. Heat 1 tablespoon of oil in a cast iron skillet over medium high heat. Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry. Once the steak is cooked, throw your mushrooms in the pan and saute until tender. Assemble the pitas with steak, onions and mushrooms.

APPLE DOODLES

APPLE DOODLES 2/3 cup butter-flavored shortening 1 cup sugar 1 large egg, room temperature 1 teaspoon vanilla extract 2 cups all-purpose flour 2-1/4 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup finely chopped peeled tart apple 3/4 cup chopped walnuts, optional Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in apple and, if desired, walnuts. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake until golden brown, 13-15 minutes. Remove to wire racks to cool.

Potato, Broccoli & Pepper Jack Egg Casserole

Potato, Broccoli & Pepper Jack Egg Casserole 1 (30 oz.) bag Shredded Hash Brown Potatoes, thawed completely 1 (14 oz.) bag broccoli florets, thawed completely 1/2 lb. good quality deli ham, chopped small 1/2 large red pepper, chopped small 1/2 large onion, chopped small 1 clove of garlic, minced 2 cups of shredded Pepper Jack cheese, divided 2 cups of shredded Sharp Cheddar cheese, divided 2 Tbsp. butter 12 eggs 3/4 cup 2 % fat or higher milk 3/4 cups sour cream 1 Tbsp. dried parsley 1 1/2 tsp. salt 1/2 tsp. black pepper Preheat your oven to 350 degrees. Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes. Set aside. In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses. Evenly spread half of the potato mixture into a lightly greased 11 x 15 (5 qt.) baking dish. If you do not have a casserole dish that large, you may divide it into two separate dishes. Top the potato layer with the broccoli and then the red pepper mixture. Cover the vegetables with the remaining potato mixture. In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper. Pour the egg mixture evenly over the casserole. Sprinkle with dried parsley and top with the remaining cheese (1 cup total). Bake covered with foil loosely for 30 minutes, then uncover and bake for another 30-35 minutes until the casserole is browned around the edges and the casserole does not appear to be runny. *Cooking time will vary depending on the size and shape casserole dish you use. I love to use a pretty round dish for special occasions, but it makes the casserole thicker- sometimes requiring at least 20 more minutes of cooking time, so use your judgement. Remove from the oven and let cool and set for 10 minutes before serving. May be served hot or at warm at about room temperature. Store any left over casserole in the refrigerator. Serves 10-12. *If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours. until you are ready to bake it. May require a few more minutes of baking time straight from the refrigerator.

Pumpkin Dog Biscuits

Pumpkin Dog Biscuits 2 eggs 1/2 cup canned raw pumpkin 2 tablespoons dry milk 1/4 teaspoon sea salt 2 1/2 cups brown rice flour * 1 teaspoon dried parsley (optional) Preheat oven to 350º In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine. Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog. * Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat. Makes up to 75 small (1″) biscuits or 50 medium biscuits.

APPLE CINNAMON UPSIDE DOWN CAKE

APPLE CINNAMON UPSIDE DOWN CAKE 10 Tablespoons unsalted butter, at room temperature (divided) 1/2 cup packed light brown sugar 3 medium apples, each peeled, cored and sliced into 8 wedges 1 Tablespoon freshly squeezed lemon juice 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup granulated white sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup whole milk Preheat oven to 350°F. Coat bottom and side of a 9-inch round cake pan with 2 Tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them). In a separate bowl, whisk together flour, baking powder, salt and cinnamon; set aside. With an electric mixer, beat remaining 8 Tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with the flour mixture. Spoon batter over apples in pan; smooth top. Bake until toothpick inserted in center comes out clean, 35 to 45 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim). To serve, run a knife around edge of pan, and invert cake onto rimmed platter.

My favorite Smelly Pot

My favorite Smelly Pot 1 orange cut up 3 cinnamon sticks, broken in half (I think it releases more of the fragrance) 1 cup of fresh cranberries 1 – 2 teaspoons cloves (whole or ground) 1 – 2 teaspoons nutmeg Water to fill to about 1 inch below the rim. Place on stove and simmer on low. Soon your house will smell like happiness

30 MINUTE SIMPLE MEXICAN LASAGNA

30 MINUTE SIMPLE MEXICAN LASAGNA olive oil, to drizzle in pan 1/2 small yellow onion, grated or finely chopped... 2 tsp smoked paprika,2 tsp kosher salt,1 tsp cumin,2 tsp black pepper 2 Tbsp chili powder,2 Tbsp chopped cilantro 10 oz, can enchilada sauce+14.5 oz, can diced Tomatoes 15 oz,can Black Beans, rinsed and drained+4 oz can fire roasted diced green chiles 1/2 cups frozen sweet corn 12 oz Mexican cheese blend,6 oz can sliced olives, drained 1 lb lean Ground Beef 2 scallions, finely chopped large flour tortillas Preheat oven to 425°F: in a large skillet, over medium high heat, drizzle olive oil. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add TOMATOES, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan. Smooth 1/3 of the enchilada sauce over the bottom of a medium size baking pan (about 8x11). Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas). Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth 1/3 of the enchilada sauce over tortillas. Sprinkle 1/2 of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions. Bake for 10-15 minutes, until cheese is melted and Lasagna is warmed through. Remove from oven and sprinkle with cilantro.

PUMPKIN PIE

PUMPKIN PIE 1 (15 ounce) can pumpkin 1 (14 ounce) can Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Easy Cream Cheese Brownies

Easy Cream Cheese Brownies Brownie 1 (20 ounce) package fudge brownie mix (13x9 size) 1/4 cup water (or what mix calls for) 1/3 cup oil (or what your mix calls for) 2 eggs (or what your mix calls for) Topping 1 (8 ounce) package cream cheese 1/3 cup sugar 1 egg 1/2 teaspoon vanilla Preheat oven to 350 F degrees. Prepare the brownie mix according to package directions (water, oil, eggs). Pour into a greased 13x9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar and mix. Add vanilla and egg; mix until well-blended. Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween. Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it. Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

GARLIC BEEF TENDERLOIN

GARLIC BEEF TENDERLOIN 1 beef tenderloin roast (3 pounds) 2 teaspoons olive oil 2 garlic cloves, minced 1-1/2 teaspoons dried basil 1-1/2 teaspoons dried rosemary, crushed 1 teaspoon salt 1 teaspoon pepper Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

PEANUT BUTTER BUNDT CAKE

PEANUT BUTTER BUNDT CAKE 1 cup butter, softened 1/2 cup creamy peanut butter 1 cup sugar 1 cup packed brown sugar 5 large eggs, room temperature 3 teaspoons vanilla extract 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 cup 2% milk FROSTING: 1/4 cup butter, softened 2 tablespoons creamy peanut butter 2 cups confectioners' sugar 1 to 3 tablespoons 2% milk Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat butter, peanut butter, sugar and salt. Beat in enough milk to achieve desired consistency. Spread over top of cake.

OATMEAL CAKE WITH CARAMEL ICING

OATMEAL CAKE WITH CARAMEL ICING 1-1/4 cups boiling water 1 cup quick-cooking oats 1/4 cup butter, softened 1 cup packed brown sugar 1/2 cup sugar 2 large eggs, room temperature 1/4 cup unsweetened applesauce 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg ICING: 1/2 cup packed brown sugar 1/4 cup butter, cubed 1/4 cup fat-free milk 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1-1/2 cups confectioners' sugar In a small bowl, pour boiling water over oats; let stand 10 minutes. Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack. For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.

PEAR UPSIDE DOWN CAKE

PEAR UPSIDE DOWN CAKE 3 tablespoons butter, melted 2 medium pears, peeled and sliced 3 tablespoons brown sugar 1/2 cup chopped pecans 1 package (9 ounces) yellow cake mix 1/2 cup 2% milk 1 large egg, room temperature Preheat oven to 350°. Spread butter in an 8-in. square baking dish. Arrange pear slices in a single layer over butter. Sprinkle with brown sugar and pecans. In a large bowl, beat cake mix, milk and egg on medium speed for 3-5 minutes; pour over pears. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 5 minutes before inverting onto a serving plate. Serve warm.

6 LAYER SALAD

6 LAYER SALAD 1-1/2 cups uncooked small pasta shells 1 tablespoon vegetable oil 3 cups shredded lettuce 3 large hard-boiled large eggs, sliced 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups shredded cooked chicken breast 1 package (10 ounces) frozen peas, thawed DRESSING: 1 cup mayonnaise 1/4 cup sour cream 2 green onions, chopped 2 teaspoons Dijon mustard TOPPINGS: 1 cup shredded Colby or Monterey Jack cheese 2 tablespoons minced fresh parsley Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. Just before serving, sprinkle with cheese and parsley.

CRANBERRY WALDORF GELATIN

CRANBERRY WALDORF GELATIN 1 envelope unflavored gelatin 1 cup cold water, divided 1 package (3 ounces) cranberry gelatin 2 cups boiling water 1 can (14 ounces) whole-berry cranberry sauce 1/2 to 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 to 1/4 teaspoon salt 2 medium tart apples, peeled and diced 1 cup chopped walnuts Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 5 minutes. In a bowl, dissolve softened gelatin and cranberry gelatin in boiling water. Stir in cranberry sauce until blended. Add the cinnamon, ginger, salt and remaining cold water. Cover and refrigerate until almost set. Fold in apples and walnuts. Pour into an ungreased 2-1/2-qt. serving bowl. Refrigerate until firm.

Jalapeno Cheddar Bread

Jalapeno Cheddar Bread 12 to 14 slices applewood smoked bacon cooked and crumbled 3 cups all-purpose flour 1 tsp. kosher salt 1 Tbsp. baking powder 2 Tbsp. granulated sugar 4 ounces 1/2 8 ounce package cream cheese, softened 2 cups shredded cheddar cheese 2 jalapenos diced and de-seeded 2 green onions thinly sliced 1 large egg 1 1/2 cups milk 1 Tbsp. butter melted Preheat oven to 350 degrees F and generously coat a 9x5" bread pan with non-stick cooking spray; set aside. In a medium bowl, whisk flour, salt, baking powder, and granulated sugar until combined. In a large bowl, beat cream cheese until creamy. Fold in shredded cheese, jalapenos, green onions, and bacon pieces. Add in dry mixture, the egg, milk, and melted butter; stir until just combined. Transfer dough to prepared bread pan and bake until an inserted toothpick comes out generally dry; about 45-50 minutes. Allow bread to cool slightly before cutting.

No Bake Pumpkin Cream Pie

No Bake Pumpkin Cream Pie Crust 2 1/2 cups Honey Nut Cheerios™ cereal 3 tablespoons firmly packed brown sugar 1/3 cup butter, melted Filling 1 package (8 oz) cream cheese, softened 1/2 cup granulated sugar 1 cup canned pumpkin (not pumpkin pie mix) 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1 teaspoon vanilla 1 cup heavy whipping cream, whipped Heat oven to 350°F. Using food processor, finely crush cereal. In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Place cereal mixture in ungreased 9-inch pie plate. Press cereal mixture evenly against bottom and sides of pie plate. Bake 8 to 10 minutes or until light golden brown. Cool completely, about 30 minutes. In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until creamy. Add pumpkin, spices and vanilla; beat until smooth. Fold in whipped cream. Spread evenly in pie crust. Refrigerate at least 4 hours before serving. Cover and refrigerate any remaining pie.

BAKED CREAM CORN

BAKED CREAM CORN 6 slices bacon, chopped Cooking spray 3 cup corn kernels (fresh, canned, or frozen and thawed) 1/4 cup all-purpose flour 2 cup shredded Cheddar 1 jalapeño, minced 1 Tbsp. sugar 2 large eggs, lightly beaten 1/4 cup melted butter 1 cup milk kosher salt Freshly ground black pepper Preheat oven to 375 degrees F. In a medium skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate; drain. Spray a baking dish with cooking spray. Add corn, flour, 1 1/2 cups cheddar, jalapeño, sugar, cooked bacon, beaten eggs, melted butter, and milk. Season generously with salt and pepper and mix together until combined. Top with remaining 1/2 cup cheddar. Bake 1 hour, then let cool 20 minutes to firm up.

Sloppy Joe Stuffed Peppers

Sloppy Joe Stuffed Peppers You Will Need: 4 Bell Peppers (any color you choose) 2 lbs Ground Beef 1 Small Onion (chopped) 3/4 cup of chopped carrots 3/4 cup of chopped celery 1tsp minced garlic 8 0z can of mild Rotel 1/3 cup of beef broth 1/4 cup of reduced sugar ketchup 2 tbsps of tomato paste 1 tbsp. of worcestershire sauce 1 tsp. mustard 1 tbsp of chili powder 1tsp cumin 1tsp salt Preheat your oven to 350 degrees Wash your peppers and cut the tops off..clean seeds out.... Grease your pan and then salt and pepper your peppers ....bake for 35 min. Over Med heat...cook your ground beef, onion, carrots, celery, and garlic. If you have grease, drain it. Then add the Rotel, beef broth, ketchup, tomato paste, worcestershire sauce, mustard, chili powder, cumin, and salt...... Mix all well and simmer for 10 min. Remove your peppers from the over...stuff with mixture

Scalloped Corn

Scalloped Corn 15.25 oz. can whole kernel corn, drained (I used white) 14.75 oz. can cream style corn (again, I used white) 2 green onions, chopped 2 eggs, beaten 20 Ritz Crackers, crushed (I used the new bacon flavored) 2 T. butter, melted 1 C. shredded sharp cheddar cheese 1/2 tsp. salt 1/2 tsp. pepper 1/4 C. French fried onions, crushed (for topping) In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9x13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.

Scalloped Potatoes and Ham

Scalloped Potatoes and Ham 1/2 cup butter 1/2 cup flour 2 teaspoons salt 1/2 teaspoon pepper 3 cups milk 3 cups ham, cooked 1 large green pepper, chopped 1 large onion, chopped 1/2 cup cheddar cheese, shredded 5 cups potatoes, pared and sliced Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour. Let stand for 10 minutes before serving.

Bacon Fried Chicken

Bacon Fried Chicken 6 boneless, skinless chicken thighs or breast 6 slices bacon 2 C. flour 1/4 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1/2 tsp. paprika 1/4 tsp. cayenne pepper 1/4 tsp. onion powder 2 C. buttermilk oil for frying toothpicks Combine flour and seasonings in a bowl and set aside. Pour buttermilk in a bowl and set aside. Take each piece of chicken and wrap with a slice of bacon securing with a toothpick, then dredge in the flour then into the buttermilk and then back in the flour. Place on a plate and continue with remaining chicken. Heat oil in a deep fryer to 350 degrees. Drop chicken 2 at a time into the oil and fry for approx. 15 minutes or until internal temperature reads 160 degrees. While working in batches to fry you can place the chicken on a cooling rack over a cookie sheet and keep warm in the oven at 250 degrees.

Banana Pancakes

Banana Pancakes 1 banana 2 eggs Mix ingredients until smooth batter. Use greased nonstick pan on medium heat, pour small amounts of batter in pan and cook on both sides.

Mexican Chicken Casserole

Mexican Chicken Casserole 1/2 onion sliced 1 can diced green chilis 1.5 lb frozen, sliced, seasoned chicken breast 1/4 cup cream cheese 1 cup milk 1 cup chicken broth 1/4 cup green salsa 1 cup shredded Monterey jack cheese 8 flour tortillas 1 cup shredded cheddar or Monterey jack In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly.

Simple Butternut Squash

Simple Butternut Squash 1⁄2 butternut squash 1 tablespoon dark brown sugar 2 tablespoons canola oil, divided water 1⁄2 teaspoon cinnamon (optional) Preheat oven to 350°F. Deseed and wash squash. Keep the peel on. Greese 9" X 13" pan with 1 tbs of the canola oil. Place squash half face down in pan and carefully add water up to 1 1/2"s from the bottom of the pan. Put in preheated oven for 50 minutes or until tender. Take squash out of oven and empty any remaining water. Flip squash carefully and sprinkle dark brown sugar, and cinnamon over top if using. Drizzle with remaining canola oil. Place in oven until sugar is melted approximately 7 minutes. Remove from oven and let cool if you have time this way you can peel the squash for easier eating.

Marshmallow Squares

Marshmallow Squares 1⁄2 cup peanut butter 1 (12 ounce) package butterscotch chips 1⁄2 cup butter 3 cups mini marshmallows Melt butter, chips, and peanut butter together on low heat. Cool, add marshmallows. Pour into 8x8 pan to set.

Homemade Reese Bars

Homemade Reese Bars 1 c. sweet butter 2 c. creamy peanut butter 1 1/4 c. graham cracker crumbs 1 lb. powdered sugar 6 oz. pkg chocolate morsels In saucepan melt butter and peanut butter together. Once melted, add graham cracker crumbs and sugar and mix until well blended. Press into a 9x13 baking dish. Melt chocolate morsels and spread over mixture in pan. Refrigerate for 20 minutes until chocolate has hardened cut.

Bourbon Chicken

Bourbon Chicken 4 chicken breasts 1/2 teaspoon minced garlic 1/4 cup apple juice 1/2 cup brown sugar 2 tablespoons ketchup 1 tablespoon apple cider vinegar 1/2 cup water 1/3 cup soy sauce 1 tablespoon cornstarch Cut chicken in small chunks and fry until cooked through (I use olive oil). Drain any excess grease from frying pan. In a bowl, mix together garlic, apple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, and cornstarch. Whisk together till cornstarch is fully dissolved. Add sauce to skillet with chicken. Stir to coat chicken. Reduce heat to simmer. Cover and simmer for 10 minutes. Serve over white rice, noodles or on hoagie bun.

CITRUS HERB ROASTED CHICKEN

CITRUS HERB ROASTED CHICKEN 6 garlic cloves 1 roasting chicken (6 to 7 pounds) 3 pounds baby red potatoes, halved 6 medium carrots, halved lengthwise and cut into 1-inch pieces 4 fresh thyme sprigs 4 fresh dill sprigs 2 fresh rosemary sprigs 1 medium lemon 1 small navel orange 1 teaspoon salt 1/2 teaspoon pepper 3 cups chicken broth, warmed 6 green onions, cut into 2-inch pieces Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together. Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken and vegetables.

CRANBERRY ROAST PORK

CRANBERRY ROAST PORK 1 boneless rolled pork loin roast (2-1/2 to 3 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (14 ounces) whole-berry cranberry sauce 1/4 cup honey 1 teaspoon grated orange zest 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

APPLE SPICE CAKE W/BROWN SUGAR FROSTING

APPLE SPICE CAKE W/BROWN SUGAR FROSTING 4 medium Honeycrisp apples, peeled and cut into 1-inch pieces (about 1-1/2 pounds) 2 cups sugar 1/2 cup canola oil 2 large eggs, room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 1 teaspoon salt 1/2 cup buttermilk 1-1/2 cups chopped walnuts, toasted FROSTING: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1 cup confectioners' sugar 1 cup packed brown sugar 1-1/2 teaspoons vanilla extract 1 teaspoon pumpkin pie spice 1-1/2 cups chopped walnuts, toasted Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.