Slow Cooker Short Rib Ragu

Slow Cooker Short Rib Ragu 2 Tbsp. cooking oil 2 lbs. beef short ribs (bone-in) 24 oz. jar spaghetti sauce (I use Rao’s tomato basil sauce) 1 white onion, diced 1 Tbsp. garlic, minced 1 1/2 tsp. dried basil 1 tsp. dried oregano 1/2 tsp salt 1/4 tsp. pepper 1/2 cup red wine (I like to use a red blend) Set a large skillet on the stove top and set to medium high heat. Add the cooking oil when the pan is hot. Brown the short ribs on all sides, no need to cook through. Add the browned short ribs to the slow cooker. Pour over the spaghetti sauce, add the onion, garlic, basil, oregano, salt, pepper and wine. Stir Cover and cook on LOW for 6-8 hours on low. When the cooking time is done remove the short ribs, remove the meat from the bones. Discard the fatty pieces and bones. Before adding the meat back to the sauce. I like to degrease the sauce by laying paper towels over the grease and lifting quickly. Discard paper towels. Add the meat into the sauce and stir. For serving I boiled a 16 oz. box of Gnocchi (dumplings) and then stirred them into the sauce. These stood up to the sauce very well and didn’t get soggy. We didn’t eat for over an hour after I added them to the sauce. I found the gnocchi on the top shelf above the dried pasta in the store. You can serve this sauce over any noodle as well. Top with parmesan cheese

Slow Cooker Basil Chicken and Rice

Slow Cooker Basil Chicken and Rice 2 lbs. boneless skinless chicken thighs 15 oz. can chicken broth 2 Tbsp. dried basil 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup diced leeks 3 Tbsp. Butter 2 cups white Minute rice ADD AT THE END Add the chicken, chicken broth, basil, salt, pepper and leeks to the slow cooker. Add the butter on top of the chicken, no need to melt it. Cover and cook on low for 6 hours. After the cooking time is done, remove the chicken onto a plate with a slotted spoon. Stir in the minute rice, Add the chicken into the rice. Cover and cook on LOW for 25 more minutes, or until the rice is tender.

Slow Cooker Country Style Barbecue Ribs with Bell Peppers and Onions

Slow Cooker Country Style Barbecue Ribs with Bell Peppers and Onions {Freezer Meal Friendly} 3 lbs. country-style ribs bone in or out 1 green bell pepper sliced 1 white onion sliced 1 cup Sweet Baby Ray’s Barbecue Sauce 2 Tbsp. Worcestershire sauce 1 Tbsp. soy sauce 1 pinch red pepper flakes : (If wanting to make this into a freezer meal follow freezer instruction below the normal instructions) Add the pork, onion and bell peppers to the slow cooker. In a small bowl combine the barbecue sauce, Worcestershire sauce, soy sauce, and red pepper flakes, stir until smooth. Pour the sauce mixture over the pork and veggies. Cover and cook on LOW for 6 hours without opening the lid during the cooking time. Freezer Meal Instructions Add the pork, bell pepper and onion into a gallon freezer Ziplock bag. Mix the sauce ingredients in a small bowl. Pour over the pork and veggies. Seal the bag. Freeze the meal for up to a month. Thaw 24 hours in advance in the fridge. To cook: dump the entire bag into the slow cooker, cover and cook on LOW for 6 hours without opening the lid during the cooking time.

Slow Cooker Honey Mustard Chicken

Slow Cooker Honey Mustard Chicken 2 lbs. boneless skinless chicken breasts 1/2 cup honey 1/2 cup yellow mustard 1 1/2 tsp. Worcestershire sauce 1/4 cup salted butter melted 2 garlic cloves minced 1/2 tsp. dried leaf oregano 1/2 tsp. pepper 1/2 tsp. salt 1/2 cup heavy cream (WAIT TO ADD UNTIL THE END) Add the chicken breast to the bottom of your slow cooker. In a small bowl combine the honey, mustard, Worcestershire sauce, melted butter, garlic, oregano, salt, and pepper. Wait to add the heavy cream until the end of the cooking time. Pour the honey mustard mixture over the chicken breasts. Place the lid on the slow cooker. Cook on LOW for 6 hours. When the cooking time is up, add the heavy cream. Using 2 forks, shred the chicken right in the slow cooker. Stir until the cream and sauce have combined.

Slow Cooker Pesto Mozzarella Pasta

Slow Cooker Pesto Mozzarella Pasta 1 1/2 lbs. chicken breasts 1/2 tsp. salt 1/4 tsp. pepper 1 cup jarred pesto I used Mezzetta 1/4 cup salted butter 1/2 lemon These items don’t get added until the end 1 lb. rotini cooked and drained 1/2 cup parmesan 2 cups shredded mozzarella 1/4 tsp. dried basil to garnish Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken. Cover and cook on low for 5-6 hours without opening the lid during the cooking time. Near the end of the cooking time, cook the pasta according to the package directions and drain well. Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted. Serve and enjoy!

Slow Cooker Taco Dip

Slow Cooker Taco Dip 1 lb. ground beef salt to taste pepper to taste onion powder to taste 16 oz. jar of Salsa I use mild pace picante 15 oz. jar nacho cheese found on chip aisle 16 oz. container sour cream 16 oz. can refried beans Brown meat in a skillet, add salt pepper, and onion powder. Drain and discard liquid. Add meat to slow cooker. Add salsa, nacho cheese, sour cream, refried beans to slow cooker. Stir. Cook on high for 2 hours, or until heated through. Turn slow cooker to warm while serving. Serve with tortilla chips

Candy Bar Fondue

Candy Bar Fondue Nonstick cooking spray 12 oz. pkg. milk chocolate chips 7 oz. jar marshmallow creme 25 caramels unwrapped 1/2 cup heavy cream 6 fun size Milky Way bars Suggestions for Serving chocolate or vanilla cookies pretzel sticks brownie bites pound cake cubes graham crackers strawberries bananas rice crispy treat cubes Spray a small slow cooker with nonstick spray. Place all the ingredients in the slow cooker. Cover the slow cooker and cook on low for 1.5 to 2 hours, or until melted and smooth, stirring every 30 minutes. Stir until combined. Serve warm. Makes 3 cups.

Slow Cooker Texas Trash Beef and Bean Dip

Slow Cooker Texas Trash Beef and Bean Dip 1 lb. ground beef 16 oz. can refried beans 8 oz. pkg. Colby Jack cheese, shredded and divided 7 oz. can fire-roasted green chiles, drained 8 oz. pkg. cream cheese, room temperature 1 cup sour cream plus more for serving 1 oz. pkg. taco seasoning Chips for serving Optional: Serve with extra sour cream olives and salsa Brown meat on the stove-top in a medium sized skillet, or in the slow cooker if your slow cooker has a browning option. Drain the grease. Add meat to slow cooker if using a skillet. Add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula. Wipe down edges of slow cooker for a neat appearance. Sprinkle over remaining cheese. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time. Serve with chips and additional sour cream, olives and salsa if desired

Slow Cooker Garlic Lemon Butter Artichokes

Slow Cooker Garlic Lemon Butter Artichokes 3 artichokes medium or 2 large 1/4 tsp salt to taste 1/4 tsp pepper to taste 2 garlic cloves minced 1/2 lemon juiced 1/4 cup butter 1 cup water Trim the artichokes: Cut the bottoms off the artichokes so they sit flat. Cut the very tops off the artichokes (see notes) Add the artichokes to the slow cooker. Sprinkle over with salt and pepper, then add the garlic. Squeeze over the lemon juice. Cut the butter into slices and place on top of the artichokes. Add the water to the bottom of the slow cooker. Cover and cook on HIGH for 3.5 hours without opening the lid during the cooking time. Serve with melted butter (or mayonnaise if that’s your thing).

Slow Cooker Creamy Ranch Dip

Slow Cooker Creamy Ranch Dip 16 oz can refried beans 15.5 oz. can pinto beans, drained 16 oz. sour cream 3 cups shredded sharp cheddar cheese, divided 1 oz. packet ranch dressing mix For Serving 2 cups salsa Add the refried beans, pinto beans, sour cream, 1 cup of the cheese, and the ranch dressing packet to the slow cooker. Stir and flatten out. Clean up the edges with a paper towel for a cleaner look. Sprinkle over the remaining cheese. Cover and cook on HIGH for 2 to 2 1/2 hours or until hot and bubbly. Serve with salsa and chips.

Smothered Pork Chops

Smothered Pork Chops 1 cup flour 2 Tbsp onion powder 2 Tbsp garlic powder 1 tsp red pepper 1 tsp salt 1/2 tsp black pepper 4 thin pork chops 2 Tbsp bacon fat 2 Tbsp olive oil 2 cups buttermilk Chopped fresh parsley or green onions, for garnish, optional Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet. Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving. Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Cheeseburger Casserole

Cheeseburger Casserole 1 lb ground beef 1/2 cup chopped onion 2 cups water 2/3 cup ketchup 1 (8 ounce) can tomato sauce 2 tablespoons prepared mustard 1 teaspoon salt 1/4 teaspoon pepper 2 cups uncooked instant rice 1 cup shredded cheddar cheese Preheat skillet to 300°F. Place ground beef and onion in skillet and cook until beef is no longer pink. Add water, ketchup, tomato sauce, mustard, salt and pepper. Mix well and bring to a boil. Add rice and mix thoroughly. Cover, and reduce temperature to 200°F Let stand 5 minutes. Top with cheese; cover and let stand 5 minutes more.

Pork Chop Supreme

Pork Chop Supreme 4 boneless Pork chops 4 thinly sliced medium potatoes 1 envelope Lipton onion soup mix 1 can cream of mushroom 1/4 cup milk Salt and pepper to taste Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.

Slow Cooker 7-Layer Bean Dip

Slow Cooker 7-Layer Bean Dip 15 oz. can refried beans 1 lb. ground beef salt to taste pepper to taste garlic powder to taste 1 cup sour cream 1 cup salsa (I use refrigerated style salsa) 8 oz. block cheddar cheese shredded 1/2 cup jarred jalapeno slices drained 1/4 cup green onions sliced (for garnish) Serving ideas: corn chips veggies such as carrot chips tortillas for anyone who wants to make a burrito In a large skillet set to medium-high heat, brown the ground beef and crumble. Season with salt, pepper and garlic powder to taste. Drain and discard the grease. In oval slow cooker start by spreading the refried beans on the bottom. Sprinkle over the beef evenly. Then layer the next items, wait to add the green onion until the end. Cover, and cook on HIGH for 2 hours. If the salsa has caused some liquid on the top, blot with paper towel. Serve with tortilla chips and enjoy! Recipe Notes: Can I add a packet of taco seasoning? If you want to add a packet of taco seasoning, mix it into the beans OR the sour cream. Can I make this without meat? (vegetarian) Yes, omit the meat or use meatless crumbles in place.

Slow Cooker Caramel Apple Pie Dip

Slow Cooker Caramel Apple Pie Dip 5 cups peeled and diced apples (about 5 apples) 12.25 oz. jar caramel sauce (I use Smucker’s glass jar ice cream topping, regular or salted caramel) 1/2 tsp. cinnamon pinch nutmeg pinch salt 1 Tbsp. cornstarch 2 Tbsp. water For the crust dippers: 14 oz. pkg. refrigerated pie dough 1/8 cup milk 2 Tbsp. sugar 1/2 tsp. cinnamon Add the apples, caramel, cinnamon, nutmeg and salt into a 3 quart or larger slow cooker. In a small bowl mix together the cornstarch and water, add to the slow cooker. Stir everything until combined. Cover, and cook on HIGH for 2 hours. Stirring once or twice during those 2 hours. In a small bowl, combine the cinnamon and sugar. Preheat the oven to 350 degrees. Spread out one pie crust at a time onto a baking sheet. Using a pastry brush, spread on the milk. Sprinkle half of the cinnamon sugar mixture onto the pie crusts. Using a pizza cutter or knife cut the pie crusts into serving strips. Spread out the strips on the baking sheet so they don’t bake together. Bake for 10 minutes or until golden brown. Repeat with other pie crust. Serve and enjoy.

Slow Cooker Bacon Cheeseburger Dip

Slow Cooker Bacon Cheeseburger Dip 32 oz. Velveeta Cheese (can use 2% or even white) 16 oz. sour cream 14 oz. petite diced tomatoes do not drain 12 oz. center cut bacon cooked and crumbled 1 lb. ground beef cooked and drained ¼ tsp. salt to taste ¼ tsp. pepper to taste ½ cup red onion diced 2 tsp. Montreal Steak Seasoning or your favorite steak or burger seasoning chips for serving can use tortilla or potato chips Add everything to a 4-quart or larger slow cooker; stir well. Cover and cook on HIGH for 2 hours, or until hot and cheese has melted. Stir occasionally during the cooking time. Serve with potato chips or tortilla chips. Notes: Can I use ground sausage instead of ground beef? Crumbled and cooked sausage is a great choice for cheese dips. Make sure to drain it well and dab with paper towels for it can be greasy. How can I make this spicy? Use Rotel tomatoes or hot salsa instead of diced tomatoes Add chopped jalapenos or serrano peppers. Or you can even add canned diced jalapenos. My dip has thickened, how can I think it? Add a splash of milk. Add an additional can of diced tomatoes. Nutritional values do not include chips.

White Chicken Poblano Chili

White Chicken Poblano Chili 21 oz. cans cream of chicken soup (two-10.50-oz. cans) 3 cups water 1/2 cup onion onion 1 poblano pepper diced (about 1 cup) 1/2 tsp. oregano 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 1/8 tsp. cumin 30 oz cannellini beans (two-15-oz. cans); drained and rinsed 1 1/2 lbs. boneless skinless chicken breasts For Serving Monterey Jack cheese shredded green onion sliced Add the cream of chicken soup and water to the slow cooker; smoothing out the lumps as much as possible. Stir in the onions, poblano peppers, oregano, salt, pepper, garlic powder, and cumin. Gently fold in the beans, taking care not to smash them. Add the chicken breasts. Cover and cook on LOW for 8 hours without opening the lid during the cooking time. Once done, shred the chicken right in the slow cooker with 2 forks. Serve the chili topped with Monterey Jack cheese and green onions.

Chili's Queso Dip

Chili's Queso Dip 16 oz . Velveeta Cheese 1 cup milk (or half and half for an even creamier version) 1/2 teaspoon ground cayenne pepper 2 teaspoons paprika 1 teaspoon salt 1 (15-oz) can no-bean chili (like Hormel) 3 teaspoons chili powder 2 teaspoons cumin 1 tablespoon lime juice tortilla chips, for serving Cut Velveeta cheese into cubes. Add all ingredients to the slow cooker (can also be heated on the stove without a slow cooker). Cover and cook on low for 2 hours or on high for 1 hour. Stir together and keep on low until ready to serve. Serve with tortilla chips.

Fruit Dip

Fruit Dip 1 pkg. (8 oz.) Cream Cheese, softened 1 container (6 oz.) strawberry low-fat yogurt Beat ingredients with mixer until blended. Refrigerate 1 hour.

Sweet Chili-Cream Cheese Dip

Sweet Chili-Cream Cheese Dip 1 pkg. (8 oz.) Cream Cheese 1 cup sweet chili sauce Place cream cheese in serving dish. Top with chili sauce.

Cream cheese Dip

Cream cheese Dip 8 ounces cream cheese softened ½ cup sour cream ½ cup salsa 1 package taco seasoning 1 cup sharp cheddar cheese or Mexican cheese blend, finely shredded 2 green onions sliced ¼ cup jalapenos finely chopped and drained (optional) Follow Spend with Pennies on Pinterest Mix cream cheese, sour cream, taco seasoning and salsa with a hand mixer until fluffy. Fold in cheddar, onions and jalapenos if adding. Refrigerate 1 hour before serving.

Crockpot Chicken and Noodles

Crockpot Chicken and Noodles 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Cook chicken, soup, butter, and broth in crockpot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

Grace Potatoes

Grace Potatoes 8 slices bacon, chopped up 3 C. frozen southern style hash browns 1 1/2 T. fresh chives, chopped (a green onion top would work also) 1 C. french fried onions 2 C. grated cheddar cheese 1/4 tsp. garlic powder 1/4 tsp. pepper 1/8 tsp. dry mustard good pinch of salt 1/4 C. mayo Fry the bacon up in a skillet till crisp, remove the bacon and drain off all but 1 T. of the grease. Add the frozen potatoes to the skillet and cook for 5-6 minutes to give them a little color. Place the potatoes in a bowl and stir in the bacon and remaining ingredients. Spoon the mixture into an 8x8 baking dish and bake in a 375 degree oven for 40 minutes.

Loaded Potato Soup

Loaded Potato Soup 1 package (12 oz) bacon 1 1/2 cups chopped onion 6 cups chicken broth 2 lb baking potatoes, peeled, cubed 2/3 cup butter 3/4 cup all-purpose flour 4 cups milk 1 teaspoon salt 1 teaspoon freshly ground pepper 1 cup diced cooked ham 1 container (8 oz) sour cream 2 1/2 cups shredded sharp Cheddar cheese (10 oz) 3/4 cup sliced green onions In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Steak 'n' Shake Melts

Steak 'n' Shake Melts 1 lb ground beef 8 slices sourdough bread 1 tablespoon butter 1/2 onion, sliced thin and caramelized (optional) 8 slices American cheese 4 slices Swiss cheese Frisco Sauce: 2 Tbsp. Thousand Island 1 Tbsp. Russian dressing If you haven't already prepared the caramelized onions, do so first and set aside. Prepare the Frisco sauce and store in the fridge until ready to use. Roll ground beef into golf ball sized balls. Heat a saute pan to medium high. Add ground beef balls, about 2-4 to a pan, 2 if you have a medium sized pan, or 4 if you have a large pan. The meat should sizzle when you add it, if not, your pan is not hot enough. Let cook for one minute, then flip over and using the back of your spatula, smash the burger flat into a thin patty. After a short time and the ground beef is mostly cooked through, flip once more, and add Swiss to one patty, and one American slice to another. Cover saute pan to help melt the cheese. Place on a paper towel to drain fat. Spread butter on bread, toast in a toaster oven or in a clean saute pan until golden. Spread Frisco sauce to each piece of bread. Add warmed caramelized onions to one slice of bread. Add the patties and serve.

Pecan Pie Muffins

Pecan Pie Muffins 1 cup packed light brown sugar ½ cup all-purpose flour 2 cups chopped pecans 2/3 cup butter, softened 2 eggs, beaten Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

CROCK POT BEAN SOUP

CROCK POT BEAN SOUP 1 package 15 bean soup 1 diced onion 1/2 C. diced sweet peppers 2 or 3 garlic cloves minced 1 or 2 diced tomatoes (optional) 1 can Rotel tomatoes 1 can diced tomatoes 16 oz. chicken broth 1 to 2 cups diced ham (I used leftover honey baked ham) 1 can of green chilies 1 tps. cumin 1 tps. chili powder salt and pepper to taste. Soak beans in water overnight. Drain and rinse beans well. Sauté onions, peppers, and garlic. Add to crock pot all of the above ingredients. Add water or more chicken broth if necessary. Cook on high for 5 hours or until all beans are tender. Or cook on low for 8-9 hours or until tender. Can put a dollop of sour cream and grated cheddar cheese on top if desired. Or this soup could be eaten over some brown rice.

Cheesy Ham and Sweet Potato Casserole

Cheesy Ham and Sweet Potato Casserole 1 1/2 lbs fresh sweet potatoes (yam variety) or Canned Sweet potatoes 1/4 cup butter or 1/4 cup margarine 1/2 cup onion, chopped 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon basil, crushed 1/4 teaspoon dry mustard 1/8 teaspoon pepper 1 1/2 cups milk (you may need to add a little more) 1 1/2 cups swiss cheese, grated 3/4 lb ham, cooked, cubed Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside. Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham. Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.

Slow-Cooker Cheesy Potatoes and Ham

Slow-Cooker Cheesy Potatoes and Ham 6 cups (6 medium) thinly sliced peeled potatoes (about 1 3/4 lb) 1 medium onion, coarsely chopped (1 cup) 1 1/2 cups cubed cooked ham 1 can (10 3/4 oz) condensed cream of mushroom soup 1/2 cup milk 1 1/2 cups shredded Cheddar cheese (6 oz) 1/4 teaspoon pepper Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix potatoes, onion and ham; spoon into slow cooker. In medium bowl, mix soup, milk, cheese and pepper; pour over potato mixture. Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender. Gently stir potatoes before serving. Tips You can make these slow cooked potatoes with russet, Yukon Gold or red potatoes. Each slow cooker varies in performance. Check the potatoes at the minimum time to check for doneness to prevent overcooking.

Cheesy Nacho Beef Skillet

Cheesy Nacho Beef Skillet 1 lb lean (at least 80%) ground beef 1 pouch (8 oz) Mexican rice 2 cans (10 oz each) diced tomatoes with green chiles 1 can (15.25 oz) whole kernel sweet corn 1 package (1 oz) taco seasoning mix 1 roasted red bell pepper (from a jar), chopped 1/2 cup water 1 1/2 cups shredded Mexican cheese blend (6 oz) In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain. Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch. To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 can (15.25 oz) whole kernel sweet corn, 1 package (1 oz) Old El Paso™ taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water; mix well. Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes. Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately. Tips You can control the spice (heat) and tone it down a notch by using the “Mild” taco seasoning mix and tomatoes with chiles. Skip a spoon and use chips to scoop up instead!

Crescent-Topped Beef Pot Pie

Crescent-Topped Beef Pot Pie 1 lb lean (at least 80%) ground beef 1 container (8 oz) sliced mushrooms 1 cup chopped carrots 1/2 cup chopped onion 2 cloves garlic, chopped 1 can (18.5 oz) Progresso™ Rich & Hearty beef pot roast with country vegetables soup 1 can (8 oz) refrigerated crescent dough sheet 1 tablespoon chopped fresh parsley, if desired Heat oven to 375°F. In 12-inch skillet, cook beef, mushrooms, carrots, onion and garlic over medium-high heat 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in soup. Cook 2 to 4 minutes or until heated through. Spoon beef mixture into ungreased 13x9-inch (3-quart) glass baking dish. Unroll dough; place on beef mixture. Cut 3 to 4 vent holes in center. Bake 15 to 20 minutes or until deep golden brown. Sprinkle with parsley.

Grands Unsloppy Joes

Grands Unsloppy Joes 1 lb lean (at least 80%) ground beef, cooked, drained 1 can (15 oz) sloppy joe sauce 1 teaspoon chili powder 1 can (16.3 oz) Grands refrigerated biscuits 1/2 cup shredded cheddar cheese (2 oz) Heat oven to 375° F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in sauce and chili powder; simmer 5 minutes. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet. Bake 9 to 14 minutes or until golden brown.

New Year’s Black-Eyed Peas

New Year’s Black-Eyed Peas 1 lb. dry black-eyed peas 32 oz. box chicken broth 14 oz. can petite diced tomatoes 6 slices bacon cooked and sliced 1 cup diced ham 1/2 cup diced sweet onion 1 garlic clove minced 1 tsp. oregano 1/4 tsp. pepper about 1/4 tsp. salt add to taste at the END of cooking time Ideas for sides: cornbread or garlic bread collard greens steamed white rice Start by soaking the black-eyed peas overnight in the slow cooker. Do this by adding the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours (don't turn on the slow cooker, just let them soak). See notes if you want to skip soaking the peas. In the morning drain the water. Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. Cover and cook on LOW for 10 hours. OR HIGH for 6 hours. Do not open the lid during the cooking time. Add the salt to taste. For creamier beans stir and smash some of the beans.

Creamy Ham and Potato Casserole

Creamy Ham and Potato Casserole 4 cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag) 1 1/2 cups cubed ham (3/4-inch pieces) 1 cup shredded Colby-Monterey Jack cheese blend (4 oz) 1 can (10 3/4 oz) condensed cream of chicken soup 1/2 cup sour cream Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix all ingredients; spoon into baking dish. Wooden spoon in mixing bowl with ham and potato casserole ingredients and measuring cup on the side. Bake 50 to 55 minutes or until bubbly and hot. Let stand 5 minutes before serving. Finished ham and potato casserole cooling in glass baking dish on small towel. Tips You can substitute O’Brien potatoes with plain variety if you don’t care for peppers and onions. To be sure your baking dish holds 2 quarts (8 cups), use a liquid measuring cup to pour water into the dish till it’s full. You’ll want enough room so that the casserole doesn’t completely fill the dish. You can use butter or cooking spray to prevent food from sticking to the sides of your glass baking dish. When using leftover ham in this recipe it’s important to remember cooked ham can last 5 to 7 days in the refrigerator, or 1 to 2 months in the freezer. Label any leftovers to be sure of freshness.

Country Beef Pot Pie

Country Beef Pot Pie 1 box refrigerated pie crusts, softened as directed on box 1 tablespoon oil 3/4 lb. boneless beef sirloin steak, cut into 1/2-inch cubes 1 medium onion, chopped (1/2 cup) 1 (12-oz.) jar beef gravy 1 tablespoon cornstarch 2 teaspoons sugar 1/8 teaspoon pepper 2 cups frozen mixed vegetables 2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.) Sesame seed, if desired Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan. Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain. In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally. Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed. Bake at 400°F. for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.

One-Pot Creamy Beef Stroganoff

One-Pot Creamy Beef Stroganoff 1 lb ground beef (at least 80% lean) 1 package (8 oz) sliced button mushrooms 1/2 cup chopped onion 1/2 teaspoon salt 1 carton (32 oz) beef flavored broth 1 can (12 oz) evaporated milk 1 package (12 oz) uncooked medium egg noodles (about 7 cups) 1 container (8 oz) sour cream In 5-quart Dutch oven, cook beef, mushrooms, onion and salt over medium-high heat 9 to 11 minutes, stirring frequently, until beef is brown and vegetables are tender. Do not drain. Stir in broth, milk and noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender and most of liquid is absorbed. Remove from heat; do not drain. Stir in sour cream.

One-Pot Ten-Minute Beef and Broccoli

One-Pot Ten-Minute Beef and Broccoli 1 lb lean (at least 80%) ground beef 1 bag (12 oz) frozen chopped broccoli 1 bunch chopped green onions, greens and whites separated 3 cups cold cooked white rice 1 cup thick teriyaki marinade and sauce In nonstick 5-quart Dutch oven, cook beef with salt to taste over medium-high heat, stirring frequently, until brown. Do not drain. Meanwhile, make broccoli as directed on bag. Add whites of green onions to pan with beef, and cook 1 minute. Stir in rice and teriyaki sauce. Cook and stir about 2 minutes or until rice is heated through. Stir in broccoli. Top with green onion tops. Tips Use kitchen scissors to cut the green onions, and skip the cutting board completely. Mix it up with different flavors of thick teriyaki marinade and sauce, like orange, ginger or honey.

One-Pot Cheesy Chicken, Rice and Broccoli

One-Pot Cheesy Chicken, Rice and Broccoli 2 tablespoons olive oil 4 boneless skinless chicken breasts, cut into 1-inch pieces (20 oz) 1 teaspoon salt 1/4 teaspoon pepper 1 cup uncooked regular long-grain white rice 2 1/2 cups chicken broth (from 32-oz carton) 1 cup chopped red bell pepper (1 large) 2 1/2 cups broccoli florets, cut into bite-size pieces 2 cups shredded cheddar cheese (8 oz) In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Add rice and chicken broth; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed. Add bell pepper, broccoli and 1 cup of the cheese. Cover; reduce heat to medium-low; cook 8 to 10 minutes or until vegetables are crisp-tender. Remove from heat. Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Tips Toss some chopped fresh parsley or sliced green onions with the last bit of cheese to garnish the finished food before serving. A long-grain white rice or converted white rice is an excellent quick-cooking grain for this skillet dinner, but be sure not to use instant rice; it will lose its texture when cooked. Having all ingredients prepped and ready to go helps make one-skillet dinners a snap to put together. Shortcut your prep by buying a bag of fresh broccoli florets in the produce department or at the salad bar. You can switch things up by using a combo of vegetables your family likes—broccoli + cauliflower, shredded Brussels sprouts + cubed butternut squash, or sugar snap peas + chopped rainbow bell peppers would all blend well with the chicken and rice. Cooking time may vary since vegetables cook at different rates so be sure to check tenderness of the vegetables.

Oven-Baked Breakfast Tacos

Oven-Baked Breakfast Tacos 4 slices bacon 2 tablespoons canola oil 4 cups cubed (about 1 inch) potatoes 2 1/2 tablespoons taco seasoning mix (from 1-oz package) 8 soft corn tortillas (6 inch) 8 eggs, beaten 1/2 cup shredded Monterey Jack cheese (2 oz) at oven to 375°F. Place bacon slices in ungreased cookie sheet with sides. When oven is preheated, bake bacon 10 minutes. Remove from oven; cool 5 minutes. Coarsely chop bacon into small pieces. While bacon is baking, heat oil in 10-inch skillet over medium heat. Add potatoes; stir to coat in hot oil. Sprinkle taco seasoning mix over potatoes; stir to mix. Cook potatoes 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with tip of knife. In ungreased 13x9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells. In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat. Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese. Bake 10 minutes. Serve immediately. Tips Cube the potatoes a day ahead and store in cold water in the refrigerator overnight. Adjust the amount of taco seasoning mix to suit your spice level. Wrap leftovers in foil and reheat in the oven for 10 minutes.

Bacon Chicken Bake

Bacon Chicken Bake 4 cups uncooked bow-tie pasta (8 oz) 1 box (9 oz) frozen baby sweet peas 6 slices bacon 1 large sweet onion, chopped (1 cup) 1 package (8 oz) sliced fresh baby portabella mushrooms 2 cups shredded deli rotisserie chicken (from 2-lb chicken) 2 jars (15 oz each) Alfredo pasta sauce 1 cup freshly grated Parmesan cheese Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to saucepan. Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings. Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender. In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the cheese until blended. Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese. Bake uncovered 20 minutes or until cheese is melted.

One-Pot Taco Spaghetti

One-Pot Taco Spaghetti 1 tablespoon vegetable oil 1 lb extra-lean (at least 90%) ground beef 1 carton (32 oz) beef broth 1 can (14.5 oz) fire roasted crushed tomatoes 1 can (4.5 oz) chopped green chiles 1/2 cup water 1 package (1 oz) taco seasoning mix 12 oz uncooked spaghetti (from 16-oz box), broken in half 1 cup shredded Colby-Monterey Jack cheese (4 oz) In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink. Stir in broth, tomatoes, chiles, water and taco seasoning mix. Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. Top with cheese. Tips Serve with your favorite taco toppings, such as green onions, cilantro and sour cream. Don’t forget to stir the spaghetti a few times during cooking to prevent sticking.

Apple Pie Crescents

Apple Pie Crescents 1 small Granny Smith apple, peeled, cored, cut into 8 (1/2-inch) slices 3 tablespoons butter, melted 1 can (8 oz) refrigerated crescent rolls 1/3 cup packed brown sugar 1 teaspoon apple pie spice Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or grease cookie sheet. Set aside. In small bowl, toss apple slices in 1 tablespoon of the melted butter; set aside. Separate dough into 8 triangles. In small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with apple slice. Starting at short side of each triangle, wrap dough around apple. Place on cookie sheet. Brush with remaining 2 tablespoons melted butter. Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.

Slow-Cooker Honey-Garlic Meatballs

Slow-Cooker Honey-Garlic Meatballs 2 lb frozen cooked meatballs, thawed 2 bottles (18 oz each) barbecue sauce 1 tablespoon honey 2 tablespoons finely chopped garlic (about 8 cloves) Spray 3 to 4-quart slow cooker with cooking spray. Add meatballs to slow cooker. In medium bowl, mix barbecue sauce, honey and garlic, mixing well. Pour on top of meatballs in slow cooker; stir to coat. Cover; cook on High heat setting 2 1/2 to 3 hours or until thermometer inserted in center of meatball reads 165°F. Stir before serving to evenly coat meatballs in barbecue sauce mixture. Tips For proper food safety, be sure meatballs are thawed before adding to slow cooker. Barbecue sauces vary significantly in flavor. We recommend an original sweet barbecue sauce for this recipe.

20-Minute Smothered Beef Burrito Skillet

20-Minute Smothered Beef Burrito Skillet 1 lb lean (at least 80%) ground beef 1 package (1 oz) original taco seasoning mix 1/2 cup water 1 can (10 oz) red enchilada sauce 1 can (15 oz) pinto beans, drained, rinsed 6 flour tortillas for soft tacos and fajitas (6 inch), cut in 1-inch strips 1 cup shredded Mexican cheese blend (4 oz) 3 tablespoons chopped fresh cilantro In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add taco seasoning mix, water, enchilada sauce and beans. Cook 3 to 5 minutes, stirring frequently, until sauce thickens. Remove from heat. Stir in tortilla strips; top with cheese. Cover skillet; set aside 3 to 4 minutes or until cheese is melted. Sprinkle with cilantro. Tips In place of pinto beans, try with black or kidney beans to your family’s preference. Serve this hearty skillet with a side of cooked rice.

Fabulous Fudge Pie

Fabulous Fudge Pie 1/2 cup butter, melted 1/2 cup packed brown sugar 3 eggs 1 bag (12 oz) semisweet chocolate chips (2 cups), melted, cooled slightly 2 teaspoons instant coffee granules or crystals 1 teaspoon vanilla 1/2 cup all-purpose flour 1 cup coarsely chopped walnuts 1 frozen deep dish pie crust (from 12-oz package) Place cookie sheet on middle oven rack. Heat oven to 350°F. In large bowl, beat melted butter and brown sugar with whisk until blended. Beat in eggs, one at a time, beating well after each addition. Add melted chocolate, coffee granules and vanilla; mix well. Stir in flour and walnuts. Pour mixture into frozen pie crust. Place on cookie sheet in oven. Bake 30 to 35 minutes or until thermometer inserted in center reaches 160°F and top is set. Cool pie on cooling rack 1 1/2 hours. To serve, cut with sharp knife, cleaning knife blade after each cut. Serve with whipped cream or ice cream, if desired. Store covered in refrigerator.

AIR FRYER CAJUN SHRIMP DINNER

AIR FRYER CAJUN SHRIMP DINNER 1 tablespoon Cajun or Creole seasoning 24 (1 pound) cleaned and peeled extra jumbo shrimp 6 ounces fully cooked Turkey/Chicken Andouille sausage or kielbasa*, sliced 1 medium zucchini, 8 ounces, sliced into 1/4-inch thick half moons 1 medium yellow squash, 8 ounces, sliced into 1/4-inch thick half moons 1 large red bell pepper, seeded and cut into thin 1-inch pieces 1/4 teaspoon kosher salt 2 tablespoons olive oil In a large bowl, combine the Cajun seasoning and shrimp, toss to coat. Add the sausage, zucchini, squash, bell peppers, and salt and toss with the oil. Preheat the air fryer 400F. In 2 batches (for smaller baskets), transfer the shrimp and vegetables to the air fryer basket and cook 8 minutes, shaking the basket 2 to 3 times. Set aside, repeat with remaining shrimp and veggies. Once both batches are cooked, return the first batch to the air fryer and cook 1 minute.

MUSHROOM & ONION GRILLED CHEESE

MUSHROOM & ONION GRILLED CHEESE 3 tablespoons butter, softened, divided 8 ounces sliced baby portobello mushrooms 1 small onion, halved and thinly sliced 8 thin slices cheddar cheese (about 3 ounces) 8 slices Texas toast 4 bacon strips, cooked and crumbled In a large nonstick skillet coated with cooking spray, heat 1 tablespoon butter over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Remove from pan. Wipe skillet clean. Place one slice cheese on each of four bread slices. Top with mushroom mixture, bacon and the remaining cheese and bread. Lightly spread outsides of sandwiches with remaining butter. In same skillet, toast sandwiches in batches over medium heat 45-60 seconds on each side or until golden brown and cheese is melted.

CHICKEN PEPPER ALFREDO

CHICKEN PEPPER ALFREDO 8 ounces uncooked linguine 1-1/2 pounds chicken tenderloins, cut into 1-inch cubes 1 teaspoon garlic powder 1 teaspoon pepper 2 tablespoons olive oil 1/2 cup sliced fresh mushrooms 1/4 cup finely chopped red onion 4 turkey or pork bacon strips, chopped 1 garlic clove, minced 1 jar (15 ounces) roasted red pepper Alfredo sauce 1/4 cup grated Parmesan cheese Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink. Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.

SKILLET STEAK SUPPER

SKILLET STEAK SUPPER 1 beef top sirloin steak (3/4 pound) 1/2 teaspoon salt, divided 1/2 teaspoon pepper, divided 1 tablespoon olive oil 1 to 2 tablespoons butter 1/2 pound sliced fresh mushrooms 2 tablespoons white wine or chicken broth 3 tablespoons chopped green onions 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm. In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.

Snickerdoodle Loaf

Snickerdoodle Loaf 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon + ½ tablespoon cinnamon, keep separate ½ cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla ½ cup Greek yogurt ¾ cup add-ins (nuts, raisins, dried berries, butterscotch or cinnamon chips) 1 teaspoon brown sugar Preheat oven to 350°F. Grease and flour one 9×5″ loaf pan. Whisk flour, baking powder, salt and one teaspoon of cinnamon together in a medium bowl. Cream butter and sugar until fluffy in a large bowl by hand or using an electric mixer. This should take about 5 minutes. Thoroughly mix one egg in at a time. Mix in vanilla and Greek yogurt. Add dry ingredients and stir until just combined. Fold in desired additions. Pour the batter into the greased pan until it’s two-thirds of the way full. Feel free to bake extra batter into muffins. Combine brown sugar and tablespoon of cinnamon in a small dish. Top bread evenly with mixture. Bake 40-45 minutes, until the bread has lightly browned and a toothpick can be cleanly inserted. Cool and enjoy at room temperature.

Traditional Lasagna

Traditional Lasagna 1 pound ground beef 3/4 pound bulk pork sausage 3 cans (8 ounces each) tomato sauce 2 cans (6 ounces each) tomato paste 2 garlic cloves, minced 2 teaspoons sugar 1 teaspoon Italian seasoning 1/2 to 1 teaspoon salt 1/4 to 1/2 teaspoon pepper 3 large eggs 3 tablespoons minced fresh parsley 3 cups 4% small-curd cottage cheese 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 9 lasagna noodles, cooked and drained 6 slices provolone cheese (about 6 ounces) 3 cups shredded part-skim mozzarella cheese, divided In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting. Enjoy! Servings-12

SAUSAGE HASHBROWN BREAKFAST CASSEROLE

SAUSAGE HASHBROWN BREAKFAST CASSEROLE 2 lb hot breakfast sausage 1 (30-32oz) bag frozen shredded hash browns 1 tsp salt 1/2 tsp pepper 1/4 tsp garlic powder 1/4 tsp onion powder 2 cups shredded cheddar cheese 8 eggs 2 cups milk Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. In a large skillet, cook sausage until no longer pink. Drain fat. Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage and cheese. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture. **Cover and refrigerate at this point if baking later.** Bake, uncovered, for 35-40 minutes.

SAUSAGE, EGG & CHEESE ROLL UPS

SAUSAGE, EGG & CHEESE ROLL UPS 3 eggs 1 can (8 oz) refrigerated crescent rolls 8 fully cooked breakfast sausage links 4 slices (sandwich-size) Cheddar cheese Salt and pepper to taste Heat oven to 350°F. In small bowl, beat eggs. Reserve 1 tablespoon beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs. Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet. Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each. Bake 15 to 18 minutes or until golden brown.

Salisbury Steak Meatballs and Noodles

Salisbury Steak Meatballs and Noodles For the Salisbury Steak Meatballs 2 lbs lean ground beef 1/3 cup onions, chopped 1 egg 1/2 cup bread crumbs 2 Tbsp Worcestershire sauce 1 tsp parsley 1 tsp pepper 1/2 tsp crushed red peppers 1 Tbsp butter For the Mushroom Gravy 4 cups beef broth 3 Tbsp all purpose flour 2 cups onions, chopped 3 cloves garlic, minced 8 oz mushrooms, sliced 1 Tbsp Worcestershire sauce 1/2 tsp salt 1/2 tsp pepper 8 oz package egg noodles 1 tsp corn starch 1/8 cup water 2 Tbsp butter In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Make small size meatballs (should get about 24). Add 1 tablespoon of butter to cast iron pan, or large frying pan, and after butter melts, add meatballs. Heat over medium heat, cook until all sides are pan seared then remove from pan, place on a plate. Drain any excess grease, if needed. Melt 2 tablespoons of butter and sauté onions and garlic for 3-4 minutes scraping pan drippings. Add mushrooms and continue cooking for 2 minutes. Sprinkle flour over mushrooms and onions. Stir, cook for another 2 minutes. Pour beef broth, Worcestershire sauce, salt and pepper into pan. Stir for a few minutes and place meatballs back into the pan. Stir. Cover pan, cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. And if the gravy seems to thin mix 1 tsp corn starch with 1/8 cup water, then add to pan, stir and let simmer for a few more minutes. In a large saucepan, cook egg noodles according to package directions. Rinse and set aside. Once noodles are cooked and meatballs are done, mix together and enjoy!

Pizza Mac N Cheese

Pizza Mac N Cheese Horizon Delux Mac N Cheese, prepared 1/2 cup pizza sauce 2 cups mozzarella shredded cheese divided 1/2 cup sliced olives 1/2 pound italian sausage cooked 1/2 cup sliced pepperoni Preheat your oven to 375 degrees and grease a 1.5 L casserole dish. Mix together the prepared mac n cheese, 1 1/2 cups shredded cheese, pizza sauce, olives, pepperoni, and sausage. Pour into the casserole dish. Top with the remaining cheese. Bake for 25 minutes.

Shrimp Pot Pie

Shrimp Pot Pie 2 pie crusts 4 TBSPs butter 1 1/2 tsps old bay seasoning 1/2 tsp salt 2 cloves garlic 1 1/2 cups sliced fresh mushrooms 4 TBSPs flour 1/2 cup white wine 1 cups half and half 1/2 cup grated parmesan 1 cup frozen baby onions 1 cup frozen peas 1 egg white 15 oz Popcorn Shrimp cooked Preheat your oven to 350 degrees. Roll out your first pie crust and put it in a deep dish 9 inch pie pan. Trim the dough to edge of the pie pan and set aside. In a large sauce pan, melt the butter. Once melted, add the salt, old bay seasoning, salt, garlic, and mushrooms. Cook until the mushrooms are tender. Stir in the flour. Very slowly, whisk in the wine, about a tablespoon at a time, until fully combined. Working just as slowly, add the half and half. Once it is fully combined, stir in the parmesan, baby onions, and peas. Finally, stir in the cooked shrimp. The mixture will be very thick. Pour into the prepared pie crust and level off so it is as even as possible. Top with the remaining pie crust. Trim the crust so about a half an inch hangs off the edge. Fold the pie crust under the bottom crust. Brush the crust with the whisked egg white. Cut a few holes in the top of the crust and bake for 40 to 45 minutes or until the crust is golden brown. Let stand 10 minutes before cutting and serving.

Skillet Chicken Broccoli Rice Casserole

Skillet Chicken Broccoli Rice Casserole 2 tablespoons olive oil 1 pound boneless skinless chicken breasts cut into bite sized pieces 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 cloves garlic minced 4 cups broccoli florets (about 1 large head) 2 cups chicken stock 5.5 ounces Knorr® Chicken Broccoli Rice Side Dish 2 cups cheddar cheese shredded Heat the olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook until no longer visibly pink, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the broccoli, Knorr Chicken Broccoli Rice Side Dish, and chicken stock. Bring to a boil. Cover, reduce the heat (so that bubbles are still visible, but the heat is low), and cook for 7 minutes. Turn off the heat and let sit for 2 minutes. Then remove the lid and stir in the cheese. The dish will still be plenty hot allowing it to melt easily. Serve and enjoy!

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup 28 oz crushed tomatos 3 cups chicken stock 3 tablespoons taco seasoning (or 1 ounce) 16 oz kidney beans drained 15.5 oz black beans drained 11 oz corn not in liquid, vacuum packed 1 pound chicken breasts boneless, skinless, raw Toppings tortilla strips or chips sour cream jalapeños pickled or fresh shredded cheese fresh cilantro Mix all ingredients together in a crock pot and cook on low for 6 hours or high for 3 hours. At the end of the cooking time, remove the chicken from the crock pot, shred and return to the soup. Serve topped with light sour cream and shredded cheese. Notes When using frozen chicken breasts, cook on high for 4 hours or low for 8 hours.

Jalapeno Popper Potato Skins

Jalapeno Popper Potato Skins 6 potatoes 3 TBSP cream cheese 24 pickled jalapeño slices 3/4 cup shredded Mexican cheese 6 slices of bacon cooked, crumbled Bake your potatoes for about an hour at 400 degrees or until they are fork tender. Once cool enough to handle, slice them in half and scoop out most of the insides, leaving about a 1/4 inch of potato in the skin. Spray each side of the potato skin with cooking spray and bake for another 10 minutes at 400 degrees. Smear a small amount of cream cheese in the bottom of each potato skin. Top with crumbled bacon, two jalapeño slices, and 1 TBSP of cheese. Bake for an additional 5 minutes until the cheese is melted. Serve immediately.

Strawberry Fluff Dip

Strawberry Fluff Dip 8 ounces cool whip 8 ounces cream cheese room temperature 2 tablespoons strawberry jello mix (just the dry mix) 1 cup chopped strawberries 1 teaspoon vanilla extract Combine all the ingredients in a large bowl. Mix until combined. Serve with crackers or fruit!

Corn Salsa

Corn Salsa 11 oz canned corn drained 1/2 a small red onion diced 1 slightly firm avocado diced (see note) 4 oz green chiles drained 1 TBSP lime juice 1 TBSP cilantro chopped 1/2 tsp kosher salt salt Combine all ingredients in a small bowl, toss to combine, and serve with chips. Notes Your avocado should have just a little give to it when you push down. You want it to be firm enough to hold up in this salsa. To cut it, slice it in half, remove the pit, cut it into fourths, remove the skin, and dice. Please note that the nutritional information is based on 1/2 a cup. This recipe makes 2 1/2 cups total.

Sausage Stuffed Jalapeños

Sausage Stuffed Jalapeños 1 pound hot Italian sausage 8 ounces cream cheese room temperature 1/2 cup Parmesan cheese shredded 1/2 cup cheddar cheese shredded 1 pound jalapeños sliced in half and deseeded (approximately 15 peppers) Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. In a skillet over medium heat, break up the sausage and cook until browned. Drain the fat from the sausage completely. In a medium bowl, mix together the sausage, cream cheese, and shredded cheeses. Spoon 1 tablespoon of the amount into each of the jalapeños halves. Place on the rimmed baking sheet. Bake for 20 to 30 minutes.

Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken 1 pound chicken cut into bite sized pieces 1 red bell pepper cut into bite sized pieces 1 yellow bell pepper cut into bite sized pieces 20 oz canned pineapple chunks 1/2 cup juice reserved 3 TBSPs brown sugar 3 TBSPs apple cider vinegar 2 TBSPs cornstarch 1/4 cup ketchup 1/2 tsp garlic powder 1 TBSP soy sauce Dice the chicken and the bell peppers and cook on low in the slow cooker for an hour. After the hour, remove the chicken and peppers, and drain your slow cooker. Mix the ingredients for the sauce (pineapple juice, brown sugar, vinegar, cornstarch, ketchup, garlic powder, and soy sauce) on the base of the slow cooker, making sure the cornstarch dissolves completely. Return the chicken and peppers to the slow cooker, add the pineapple, and toss making sure that the sauce completely coats everything. Cook on LOW for an hour and a half and then on HIGH for a half hour. (All slow cookers are different, yours might need more time or less) Serve over rice.

Philly Cheese Steak Casserole

Philly Cheese Steak Casserole 1/2 pound small shells 32 ounces beef stock + 32 ounces water 2 TBSPs butter 2 garlic cloves minced 1 pound hamburger meat 8 ounces cream cheese 1 green pepper diced 1/2 yellow onion diced 1/2 cup reserved pasta water 1 cup shredded mozzarella 6 slices provolone cheese Preheat your oven to 350 degrees. Combine the beef stock with 32 ounces of water and cook the shells in it according to package directions. Reserve 1/2 cup of the reserved pasta water. In an oven proof skillet (see note for alternative), melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes. Add in the ground beef, season with salt and pepper, and cook through. Drain the grease, then return to heat and stir in the cream cheese until melted. Stir in the reserved cooking liquid from the noodles, the noodles, and the shredded mozzarella. Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted. Notes If your skillet is not oven proof, in step 5, transfer mixture to a greased 9 by 13 inch baking dish. Top with provolone and transfer to the oven.

Meatball Beef Stroganoff Soup

Meatball Beef Stroganoff Soup 1 TBSP olive oil 8 oz sliced mushrooms 2 TBSPs unsalted butter 2 cloves garlic diced 1 tsp paprika 1 tsp kosher salt 1/2 tsp black pepper 3 TBSP flour 1/2 cup white wine 6 cups beef stock 16 oz frozen meatballs 8 oz egg noodles 1 cup sour cream parsley In a large soup pot over medium heat, heat the olive oil. Add the the mushrooms and cook until soft and tender. Add the the butter, melt it. Add in the garlic, paprika, salt, and pepper. Cook for about 30 seconds being sure not to burn the garlic. Add the flour and whisk into the butter. Cook for a minute to toast the flour. Whisk in the white wine slowly. Then slowly whisk in the beef broth. Cover and bring to a boil. Stir in the noodles and then top with the frozen meatballs. Cover and cook for 10 minutes or until the noodles are tender. Remove from the heat and stir in the sour cream. Top with the parsley

One Pot Shrimp Fajita Pasta

One Pot Shrimp Fajita Pasta 1 pound fettuccine 2 tablespoons unsalted butter 1 red bell pepper diced 1 green bell pepper diced 1/2 red onion diced 1 pound raw shrimp thawed, peeled, and deveined 3 tablespoons fajita seasoning 15 ounces alfredo sauce In a large heavy bottomed stock pot, heat up enough water to cook your fettuccine and cook it according to package instructions. While the fettuccine is cooking, dice up your vegetables. After you have drained the fettuccine, set it aside in the strainer, and return the stock pot to the medium low heat. Melt the butter, and add the garlic, cooking until it is just fragrant. Then add the bell peppers and onion. Cook for two minutes, stirring regularly. Add the shrimp and cook it with the vegetables, stirring regularly, until the shrimp is pink, about five minutes. Stir in the fajita seasoning, and coat the shrimp and vegetables with it. Turn the heat low and add the pasta back to the pot, and then stir in the alfredo sauce, until everything is coated and creamy. Serve immediately.

Cajun Chicken and Rice Casserole

Cajun Chicken and Rice Casserole 1 tablespoon olive oil 12 ounces andouille sausage sliced 2 cloves garlic minced 1 yellow onion diced 1 red bell pepper diced 1 green bell pepper diced 1 pound chicken breasts raw and diced 3 tablespoons Cajun seasoning 15 ounces diced tomatoes 1 cup instant white rice 21 ounces condensed cream of chicken soup (or make a double batch of my homemade condensed cream of chicken soup) Preheat your oven to 375 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside. In a large skilled over medium heat, add the olive oil. Add the sliced andouille sausage and cook for about three minutes, stirring to allow both sides of the sausage to brown. Add in the garlic, onions, and bell peppers, and stir cooking for 5 to 7 minutes until the vegetables are tender. While the veggies are cooking, combine the chicken soup, tomatoes, cajun seasoning, and rice in the casserole dish. Add in the chicken and cooked veggies and sausages and stir to combine. Cover the dish and bake for 55 minutes. Remove the foil and bake for 5 more minutes. Let stand for 10 minutes, serve

Noodle Stir Fry

Noodle Stir Fry 2 packages ramen noodles (seasoning discarded) 2 tablespoons olive oil 1 pound chicken cut into thin bite sized pieces 1 medium red bell pepper diced (see note in the post about making this recipe easier) 1 head of broccoli cut into floretts Sauce 1/4 cup water 1/4 cup teriyaki sauce 1/4 cup soy sauce 1 tablespoon hoison sauce 3 cloves garlic 1 tablespoon ginger (or 1 to 2 inches freshly grated) 1 teaspoon chili paste 1 1/2 tablespoons corn starch Bring water to a boil to cook the ramen noodles. Cook according to package instructions (without using the seasoning packet), drain and set aside. While the water is coming to a boil for the noodles, heat the olive oil in a large 12 inch skillet. Add the sliced chicken and cook until it is no longer visibly pink, about 3 to 4 minutes. You don't need to make sure it is cooked through. Add the diced peppers and broccoli to the skillet. Stir to combine. Cover and cook until both are tender and the chicken is cooked through, another 5 to 7 minutes, stirring once or twice. While the chicken and vegetables are cooking, mix together the ingredients for the sauce. When the vegetables are tender, pour the sauce over them and allow to thicken, about 1 to 2 minutes. Toss in the drained noodles and serve.

Beef and Noodles

Beef and Noodles 1 pound ground beef I used 80/20 8 ounces baby mushrooms sliced 2 cloves garlic 1 small yellow onion diced 1 1/2 teaspoon kosher salt 1 teaspoon paprika 1/4 teaspoon black pepper 2 tablespoons flour 1/4 cup white wine 1 cup heavy cream 1/2 cup milk 1 pound rigatoni noodles (Reserve 1 cup of pasta water before draining.) fresh curly parsley chopped (optional) Bring a large pot of water to a boil. Season with salt. Add the noodles and cook according to package instructions. Reserve 1 cup of pasta water before draining. Heat a large skillt over medium heat. Add the ground beef, breaking it up. Once the beef is cooking dice the onion, slice the mushrooms, and mince the garlic. Measure out the salt, paprika, and black pepper. After the meat is completely broken up and has browned on the outside, add the onions, garlic, and mushrooms. Saute for 5 to 8 minutes or until the mushrooms are soft. Drain the excess grease. Season with salt and peper, and add in the paprika. Whisk in the flour. Add in the white wine, scraping up any browned bits. Whisk in the heavy cream and milk. Bring to a simmer and cook on low for 5 minutes. Stir in the drained noodles. Add a little reserved pasta water if necessary to loosen up the sauce. Serve with freshly chopped parsley

Alfredo Chicken Casserole

Alfredo Chicken Casserole 2 tablespoons olive oil 1 pound boneless skinless chicken breast cut into bite sized pieces 1 1/2 cups low sodium chicken stock 1/2 cup milk 5.5 ounces Knorr Alfredo Pasta Side 1 cup mozzarella shredded 1/4 cup Parmesan shredded fresh tomatoes diced fresh parsley diced Set a large oven proof skillet over medium heat. Add the olive oil and heat through. Add the chicken to the skillet and cook for 2 minutes, just until it begins to cook. Stir in the chicken stock, milk, and Knorr Alfredo Side dish. Bring to a boil. Reduce the heat (so that bubbles are still visible, but the heat is low), and cook uncovered for 7 minutes, stirring occasionally and making sure nothing sticks to the bottom. Taste and add salt and pepper to taste. Top with mozzarella and Parmesan and put in the oven under a broiler set on low for a few minutes until the cheese melts. Top with fresh tomatoes and parsley

Sheet Pan Nachos

Sheet Pan Nachos 3 tablespoons taco seasoning or 1 store bought packet 1 pound ground beef I used 80/20 8 ounces tomato sauce 14 ounces TOSTITOS® Hint of Lime Tortilla Chips 2 cups shredded cheddar cheese sliced olives diced tomatoes jalapenos sour cream guacamole In a frying pan over medium heat, cook the ground beef, breaking it up as you cook. When the beef is no longer pink, drain the fat. Stir in the tomato sauce and the taco seasoning. Turn the heat to low and let simmer for five minutes. Spray a rimmed baking sheet with cooking spray. Spread the tortilla chips on the aluminum foil. Top with the taco meat and the shredded cheese. Place under the broiler for 2 to 3 minutes. Top with remaining nacho toppings and enjoy!

Marinated Pork Tenderloin

Marinated Pork Tenderloin 2 pounds pork tenderloin Pork Tenderloin Marinade 1/3 cup olive oil 1/4 cup low sodium soy sauce 2 tablespoons mustard 2 tablespoons honey 3 garlic cloves minced 1 teaspoon dried parsley 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/4 teaspoon black pepper Make the marinade by combinging all of the ingredients in a small bowl. Put the pork in a sealable container. Pour the marinade over the pork tenderloin. Place the container in the refrigerator for 20 minutes or up to 24 hours. Prheat the oven to 400 degrees. Place the pork in an baking dish. Pour the mariande over the top. Bake for 15 minutes. Lower the oven to 350 degrees and bake for 30 minutes or until the pork registers 145 degrees.

Taco Stuffed Peppers

Taco Stuffed Peppers 4 bell peppers sliced in half length-wise and de-seeded (see note) 1 pound ground turkey (see note about making with ground beef) 1 tablespoon olive oil 3 tablespoons taco seasoning 15 ounces black beans drained and rinsed 16 ounces salsa 1 cup frozen corn 2 cups Horizon Mexican shredded cheese divided 8.5 ounces microwaveable brown rice cooked (I used Uncle Ben’s, which comes to about 2 cups) Horizon Sour Cream diced tomatoes cilantro, and pickled jalapeños for serving (optional) Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicon mat. In a large skillet over medium heat, add one tablespoon of olive oil to the pan. Add the ground turkey and taco seasoning, breaking up the meat. Cook until the meat is browned and cooked through. Place the peppers on the baking sheet, and mix together the browned taco meat, black beans, salsa, frozen corn, 1 cup Horizon Mexican cheese, and the cooked rice in a large bowl. Divide the mixture amongst the peppers. Bake for 30 minutes. Add the remainder of the Horizon Mexican cheese to the top of the peppers and bake for 5 more minutes. To serve top with Horizon Sour Cream and diced tomatoes, cilantro, and pickled jalapeños. Notes You can also just cut the tops off of the four peppers and make four BIG peppers rather than 8 half peppers. If your family prefers ground beef, use that! Wait to add the taco seasoning until after you have cooked the meat and drained the fat.

Hocus Pocus Buns For 5 Hocus Pocus Buns: ~ preheat oven to 375 degrees F. ~ 1 tube of refrigerator biscuits (10 biscuits, NOT Grands) 5 regular size marshmallows 2 Tablespoons melted butter 3 Tablespoons sugar 1 teaspoon cinnamon Line large baking sheet with a Silpat mat or cooking parchment. Mix the cinnamon and sugar together. Melt the butter. Remove biscuits from tube and, using fingers, flatten out two biscuits (not too thin, but big enough to get them around your marshmallow. Now dip a marshmallow in the melted butter and roll it in the cinnamon-sugar mixture. Place coated marshmallow on the center of one of the flattened biscuits, and mold the biscuit around the marshmallow. Using the second biscuit, wrap the biscuit around the open end. Essentially you want to completely enclose your marshmallow in the biscuits. No marshmallow showing, and no openings in the biscuit layer. Because you’re using two biscuits to one marshmallow, you’ll have plenty of dough to work with. Place buns on lined baking sheet, at least two inches apart. Bake for 11 minutes in preheated oven. Remove from oven and allow to cool a bit before transferring to a cooling rack. You may want to brush them with a little more butter and sprinkle a little sugar on top (as pictured.) When ready to serve, cut them in half to reveal the space where the marshmallow disappeared! This is a great recipe to make with kids.

Mushroom and Potato Gratin

Mushroom and Potato Gratin MUSHROOM SAUTE: 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 pound mixed fresh mushrooms (shiitakes, cremini, white), washed, trimmed & sliced 1/4-inch thick (5 to 6 cups) 2 cloves garlic, minced 1/2 teaspoon kosher salt 2 tablespoons chopped fresh flat-leaf parsley freshly ground black pepper 2 to 3 tablespoons heavy whipping cream, broth or lemon juice additional chopped herbs (optional) GRATIN: 1 tablespoon unsalted butter, softened at room temperature 1 cup low-sodium chicken broth 1 cup heavy whipping cream 2 1/2 pounds russet potatoes 1 tablespoon chopped fresh thyme 2 1/2 teaspoons kosher salt freshly ground black pepper 1/2 cup (about 2 ounces) finely grated Gruyère cheese Prepare the mushrooms: Heat the oil and butter in a 12-inch skillet over medium heat until the butter foams. Add the mushrooms and the garlic. The mushrooms will begin to absorb the fat in the pan. Sprinkle with salt and stir with a wooden spoon until the mushrooms begin to release their moisture. Sauté until some of the moisture cooks out. Add pepper to taste. Deglaze the pan with heavy cream, broth or lemon juice. Add additional herbs if desired. Transfer the mushrooms to a bowl. Preheat the oven to 375°F. and butter a 9x13-inch baking dish with the softened butter. Heat a skillet to medium-high heat. Pour in the broth and scrape the pan with a wooden spoon until most of the cooked-on bits are released into the broth. Combine the broth with the cream in a measuring cup with a spout. Peel and slice the potatoes very thinly (about 1/8-inch). In a large bowl toss the sliced potatoes with the thyme, salt and several grinds of pepper. Overlap half of the potato slices in two even layers to cover the bottom of the buttered baking dish. Distribute the mushrooms over the potatoes. Cover the mushrooms with two more overlapping layers of the remaining potato slices. Pour the broth and cream mixture over the potatoes. Sprinkle the cheese evenly over the top. Cover the gratin with foil and bake it for 30 minutes. Uncover it and press the potatoes down with a spatula. Bake uncovered, rotating the pan occasionally for even browning, until the top is browned and the potatoes feel tender when poked with a fork, another 25 to 30 minutes. The cream will be gently bubbling. Let the gratin sit for about 15 minutes before serving.

Baked Lemon Spaghetti

Baked Lemon Spaghetti BAKED LEMON SPAGHETTI 1 (14.5 ounce) package spaghetti 1 Tablespoon extra-virgin olive oil 1/3 cup unsalted butter 2 cloves garlic, minced 1 (16 ounce) carton sour cream (light is fine) 1 Tablespoon finely grated lemon zest (1 lemon, zested) 1/3 cup lemon juice, freshly squeezed (about 1 1/2 medium lemons) 1/3 cup chopped fresh Italian parsley 1/2 cup grated Parmesan cheese TOP: 1/2 cup freshly grated Parmesan cheese juice from 1/2 lemon freshly ground black pepper and kosher salt Preheat oven to 400 degrees F. Cook spaghetti + olive oil according to package directions (minus a couple of minutes)- you want it to be al dente. Drain spaghetti and place in a large bowl. Melt butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and 1/3 cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and 1/2 cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish. Cover dish with foil and bake for 30 minutes. Take dish out of the oven and remove foil. Sprinkle 1/2 cup Parmesan on top. Drizzle juice from 1/2 lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately. Tips: *Serve pasta with lemon wedges, for those who like some extra tang in their pasta. *Try adding sliced mushrooms into the dish... saute them with the butter and garlic. *Try adding cooked bacon. Everything is better with bacon! *This spaghetti is also great when served as a side dish to roasted chicken. *If you'd like the finished dish to turn out a little bit creamier- just use less pasta.

Chicken Stroganoff

Chicken Stroganoff 6 boneless skinless chicken thighs, rinsed, trimmed of excess fat and cut into bite-sized pieces 1 tablespoon sweet paprika 2 tablespoons all-purpose flour 1/2 medium yellow onion, diced 8-ounces baby bella mushrooms, rinsed and sliced 1/4 cup vermouth 1/2 cup chicken stock or broth 1 tablespoon tomato paste 2 small dried bay leaves 1/4 cup plain Greek yogurt 1-pound dry egg noodles fresh chopped parsley, for garnish coarse salt and freshly ground pepper, to taste Toss the chicken with the paprika and a good pinch of salt and pepper. Dust it with flour. Heat a medium skillet over medium-high heat- spray with nonstick spray (or add 1 tablespoon olive oil). Add the chicken and sear until browned on all sides, about 7 minutes total. Remove from pan and set aside. Add a smidge more oil to the pan if needed, then toss in the onions and mushrooms. Saute until everything starts to brown and caramelize, 5 minutes. Deglaze the pan with the vermouth and let it sizzle about 1 minute. Add the stock, tomato paste and bay leaves. Stir to combine. Nestle the chicken back in the pan (with its collected juices) and simmer until the chicken is cooked through and the sauce thickens a tad, 5 to 7 minutes. Stir in the yogurt and cook 2 more minutes. Give the whole mess a good pinch of salt and pepper. In the meantime, boil your egg noodles until they reach al dente (with still a bit of a bite to them). Drain. Serve the stroganoff over a bed of noodles and garnish with parsley.

Apple Pie Pancakes

Apple Pie Pancakes DRY MIX: 1 cup All Purpose Flour 2 tablespoons light brown sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon freshly grated nutmeg WET MIX: 1 cup whole milk 1 large egg 1 tablespoon unsalted butter, melted and cooled 1 teaspoon vanilla extract MIX IN: 1 cup peeled and grated apple (about 1 medium apple) Butter or vegetable oil, for the skillet maple syrup, for serving. In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a small bowl, whisk together the milk, egg, butter and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined. You'll have some lumps in the batter. Fold in the grated apple. Preheat your skillet or griddle to medium and brush with butter or oil. Using a 1/4 cup measure (or ice cream scoop), scoop the batter onto the skillet. Cook 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the other side for about 1 minute, or until golden brown. Transfer the cooked pancakes to a baking sheet and place in a pre-heated oven (200 degrees F.) to keep warm. Repeat with remaining batter. Serve pancakes with warmed maple syrup.

Coconut Rum- Limeade Slushie

Coconut Rum- Limeade Slushie : 1 1/2 cups crushed ice 3 to 4 tablespoons frozen limeade concentrate 3 to 4 tablespoons coconut rum (I use Malibu) lime wedge, for garnish Blend ice, limeade and rum in a blender until slushy. Pour into a glass and garnish with a lime wedge. Tips: *Add more limeade for more sweetness. Add more rum for more boozy flavor! Change things up and go with lemonade instead of limeade!

Marinated Chickpeas

Marinated Chickpeas One 15-ounce can chickpeas rinsed and drained 1/3 cup chopped roasted red peppers 1/3 cup crumbled feta cheese (use reduced-fat feta for WW points) 3 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 1/4 cup chopped fresh basil 2 teaspoons honey 2 cloves garlic minced 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon crushed red pepper flakes In a large bowl, combine the chickpeas, red peppers and feta. In a small bowl, whisk together the oil, vinegar, basil, honey, garlic, oregano, salt, pepper and red pepper flakes. Pour over the chickpeas and stir. Cover the bowl in plastic wrap and refrigerate for at least 30 minutes.

Basement Brownies

Basement Brownies 50 caramels, unwrapped One 15.25-ounce box German chocolate cake mix 1 cup evaporated milk, divided 3/4 cup (1½ sticks) salted butter, melted 12 ounces semi sweet chocolate chips Preheat the oven to 350 degrees F. Grease and flour a 9x9-inch pan. Melt caramels and 1/3 cup evaporated milk in a medium saucepan over medium-low heat. Stir until caramels have completely melted and the mixture is smooth. In a large bowl, combine the dry cake mix, remaining 2/3 cup evaporated milk and butter. Mix by hand until batter is smooth and combined. Pour a little over 1/2 of the batter into the prepared pan. Bake for 8 minutes only and then remove from the oven. Sprinkle chocolate chips evenly on top of the partially cooked brownie. Drizzle caramel on top of the chocolate chips. Drop spoonfuls of the remaining batter on top. You probably won't have enough to cover the caramel completely. Return the pan to the oven and bake for an additional 18 to 20 minutes until the brownies feel fairly set on top and the edges are lightly browned and crisp. Let the brownies cool completely before cutting. The longer they have time to cool, the more they will firm up.

Copycat Buster Bars

Copycat Buster Bars One package (14.3 ounces) Oreo cookies, crushed 1/2 gallon vanilla ice cream, softened 16 ounces hot fudge sauce 1½ cups peanuts 1 quart Cool Whip (or homemade whipped cream) additional hot fudge and peanuts, for topping (if desired) Line the bottom of 9x13-inch dish with crushed Oreos (I like to use a tall foil pan, so I can just toss it when done). Spread softened ice cream over Oreos. Place the dish in the freezer and allow time for the ice cream to freeze again (1 to 2 hours). Spread fudge sauce on top of the vanilla ice cream (if it's too thick, put it in the microwave for just about 10 seconds to soften a bit). Sprinkle peanuts on top of the fudge, then the Cool Whip over the peanuts. Freeze again. Cut into squares, and serve with additional hot fudge and peanuts- if desired.

cinnamon maple butter

cinnamon maple butter This amazing cinnamon maple butter is essentially frosting that you put on things like biscuits, muffins, quick breads, scones, cornbread, pancakes, toast, waffles… Whatever your heart desires. It’s super simple to make, and you could include a little jar in your Christmas gift baskets this year. I like to bring a yummy loaf of bread and a jar of this as a hostess gift to holiday parties. Double or triple this recipe as needed. 1/2 cup butter (we use organic Earth Balance or Miyokos, which are both vegan) 1/4 c. powdered sugar 1 T. pure maple syrup 1/2 t. pure vanilla extract or vanilla paste from inside a vanilla bean pod 1/4 t. maple extract 1 and 1/2 teaspoons cinnamon 1/4 t. fine sea salt (we use pink Himalayan) Place all in the bowl of a counter top mixer, fitted with the whisk attachment. Beat until light and fluffy. Store in an air-tight container in your refrigerator for up to a month. Set out in advance to soften. Don’t try to soften this in the microwave or it will separate.

creamy italian cucumber salad

creamy italian cucumber salad for the salad: 4 large cucumbers, peeled and sliced thin 2 cups big garden tomatoes, seeds removed, chopped 3 large cloves garlic, minced 1/2 cup onion (any type) chopped fine 1/2 cup sliced green olives 1 cup cherry tomatoes OR grape tomatoes Place all salad ingredients, except for the cherry tomatoes, in a big mixing bowl and toss to combine so everything is evenly incorporated. for the dressing: 1 heaping cup mayonnaise 1/2 cup grated or powdered Parmesan cheese 1/2 cup balsamic vinaigrette (We use Newman’s Own or homemade) 2 teaspoons onion powder 1 teaspoon garlic powder 2 Tablespoons dry Italian seasoning OR dry oregano 1/2 teaspoon crushed red pepper flakes Place all dressing ingredients in a medium mixing bowl and whisk until smooth. Pour over salad ingredients and gently toss to combine. Transfer salad to a pretty salad bowl and top with the cherry tomatoes and a fresh sprig of basil for a garnish, if you wish. Chill until ready to serve.

Frito Snack Mix

Frito Snack Mix 15.5 ounces Fritos corn chips 2 cups Rice Chex cereal 2 cups pretzel twists 1½ cups nuts (walnuts, peanut, cashews suggested) 1 cup packed light brown sugar 1/2 cup (1 stick) butter 1/2 cup light corn syrup 1 cup mini M&M's Preheat oven to 350°F. In a large bowl combine the Fritos, Chex, Pretzels and nuts. Set aside. In a small saucepan melt the sugar, butter and corn syrup over medium heat. Let the mixture come to a boil and then boil for 4 minutes without stirring. Remove the pan from heat and pour over the Frito mixture, stirring to coat evenly. Transfer the mix to a large roasting pan and bake for 8 minutes. Remove to stir and bake for an additional 8 minutes. Transfer the mixture to a wax paper lined counter and let it cool completely before breaking into large clumps. When cooled sprinkle M&Ms over mix. Store in an airtight container for up to a week.

Garlic Lime Shrimp

Garlic Lime Shrimp 1/4 cup (1/2 stick) butter 2 tablespoons freshly squeezed lime juice 2 1/2 teaspoons Worcestershire sauce 2 cloves garlic, minced 1 teaspoon granulated white sugar 3/4 teaspoon grated lime zest pinch of cayenne pepper 10 large uncooked shrimp, peeled & de-veined 2 tablespoons chopped fresh parsley salt and pepper, to taste Melt the butter in heavy medium skillet over medium heat. Add in the next 6 ingredients (through cayenne pepper). Sauté 30 seconds. Add the shrimp and sauté until opaque in the center, turning occasionally, about 3 minutes. Stir in the parsley. Season with salt and pepper, to taste. Serve the shrimp on its own or over hot cooked rice.

Mexican Coleslaw

Mexican Coleslaw DRESSING: 1/2 cup mayonnaise (light mayonnaise is fine) 2 tablespoons cider vinegar 1 teaspoon granulated white sugar 2 medium garlic cloves, minced 1/2 teaspoon ground cumin SLAW: 3 cups finely shredded cabbage 1 cup finely sliced red bell pepper 1/2 cup chopped green onions 1/3 cup minced fresh cilantro Kosher salt and freshly ground black pepper PREPARE THE DRESSING: In a medium bowl, whisk the mayonnaise, vinegar, sugar, and garlic and cumin in a bowl until well combined. PREPARE THE SLAW: In a large bowl, toss the cabbage, bell pepper and green onions together. Pour the mayo mixture over the cabbage mixture. Sprinkle with cilantro and toss to coat. Add salt and pepper to taste, and serve. NOTES *Can be prepared and refrigerated up to 24 hours in advance.

Green Bean Salad

Green Bean Salad SALAD: 1½ pounds trimmed green beans, cut into 2 or 3-inch pieces 1 pint grape tomatoes, halved 1/2 medium red onion, chopped (see Recipe Notes below) 6 ounces feta cheese, crumbled or cut into chunks DRESSING: 1/4 cup olive oil 3 tablespoons balsamic or red wine vinegar 1 medium garlic clove, minced 1 teaspoon herbs de provence 1 teaspoon Dijon mustard salt and pepper, to taste In a large pot, bring water to boil. Boil the green beans for 3 to 5 minutes, until just tender. Drain and let cool. In a large bowl, combine the cooled green beans with tomatoes and red onion. Toss to distribute evenly. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing onto the salad, and toss to combine. At this point, you can cover the salad with plastic wrap and refrigerate. Add feta cheese just before serving. NOTES Tip: soak the red onion in water for a few minutes to take out some of the strong onion flavor.

Apple Butter Muffins

Apple Butter Muffins MUFFINS: 1½ cups all purpose flour 3/4 cup packed brown sugar 1½ teaspoons baking powder 1 teaspoon ground allspice 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup apple butter 3/4 cup (1½ sticks) butter, melted 2 large eggs 1 teaspoon vanilla extract TOPPING: 2 tablespoons granulated white sugar 1/8 teaspoon ground allspice MAKE THE MUFFIN BATTER: Preheat the oven to 400°F. Spray a 12-cup muffin tin with nonstick spray or line with paper cups. In a medium bowl, whisk together the dry ingredients (through salt). In a large bowl, beat together the apple butter, melted butter, eggs and vanilla. Add the dry ingredients to the wet mixture all at once. Stir just until moistened (the batter will not be smooth). Spoon the batter into prepared muffin tin, filling each almost full. (I like to use a springform ice cream scoop- it's easy and neat!) ADD THE TOPPING AND BAKE: In a small bowl, mix the topping- sugar and allspice. Sprinkle a little of the sugar on top of the muffin batter in the muffin tin. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the muffin tin on a wire rack for 5 minutes. Remove from the muffin cups. These muffins are best served warm!

Cranberry Coconut Bars

Cranberry Coconut Bars CRUST: 1/4 cup (1/2 stick) butter, at room temperature 1/4 cup granulated white sugar 1 cup all purpose flour pinch of salt TOPPING: 1 cup granulated white sugar 2 tablespoons all purpose flour 1/2 teaspoon baking powder pinch of salt 1 large egg 1 large egg white 1/4 cup freshly squeezed lemon juice 1½ cups fresh or frozen cranberries 1/2 cup shredded coconut powdered sugar, for sprinkling on top (optional) Preheat the oven to 350°F. Spray an 8x8-inch pan with nonstick spray. PREPARE THE CRUST: In a medium bowl, use a hand mixer to beat the butter and sugar together until creamy. Stir in the flour and salt until well combined and crumbly. Press the crust into the bottom of the prepared pan. Bake about 12 minutes until just barely golden around the edges. PREPARE THE TOPPING: In the same bowl (no need to wash it) whisk together the sugar, flour, baking powder and salt. Add the egg, egg white and lemon juice and stir until well-blended and smooth. Sprinkle the cranberries and coconut evenly over the baked crust. Pour the lemon filling over the top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack. Sprinkle with powdered sugar, if using, before cutting into squares.

Chocolate Drizzled Peanut Butter Cookies

Chocolate Drizzled Peanut Butter Cookies COOKIES: 1½ cups all purpose flour 1 teaspoon baking powder 1/2 cup (1 stick) salted butter, at room temperature 1/2 cup packed light brown sugar 1/2 cup granulated white sugar 1 cup creamy or chunky peanut butter 1 large egg 1½ teaspoons vanilla extract CHOCOLATE DRIZZLE: 6 ounces milk chocolate chips Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. MAKE THE COOKIES: In a small bowl, whisk together the flour and baking powder. In a large bowl, use an electric mixer to combine the butter with the brown sugar and white sugar until creamy. Add the peanut butter, egg and vanilla and continue to mix for 1 to 2 minutes. Add the dry ingredients a little at a time until well-combined. Cover the bowl and refrigerate the dough for at least 30 minutes. Use a cookie scoop to scoop chilled dough onto a baking sheet. Bake 9 to 11 minutes, until the cookies are lightly browned around the edges. Let the cookies sit on the baking sheet for a few minutes, and then move the cookies to a cooling rack to cool completely. ADD THE CHOCOLATE DRIZZLE: Heat the chocolate in a glass bowl in the microwave in small bursts (stirring along the way) until the chocolate is melted and smooth. Slide wax paper underneath the cooling rack. Add the melted chocolate to a piping back or a sandwich-sized zip baggie. Snip the corner. Drizzle chocolate on the tops of the cookies in a decorative fashion. Refrigerate the cookies or let them sit until the chocolate is set and has hardened. NOTES These cookies can be made as traditional peanut butter cookies without the chocolate. Use a fork to create a criss-cross pattern for regular peanut butter cookies.

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES 1/2 stick (1/4 cup) unsalted butter, softened 3/4 cup brown sugar 1 large egg 1 tsp vanilla extract 1/8 tsp almond extract Small amount of pink gel food coloring 1 & 1/2 cups all purpose flour 1/2 tsp baking soda 1/4 tsp salt 3/4 cup drained & finely chopped maraschino cherries (plus extra for garnish) 3/4 cup semi-sweet chocolate chips (plus extra for garnish) Preheat the oven to 350º F. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again. Add in a small amount of pink gel food coloring and mix. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula. Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls. Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.

Fresh Peach Crisp

Fresh Peach Crisp 6-8 (3-4 pounds) peaches, peeled and cut into slices 2 teaspoons lemon juice ½ cup sugar, more or less depending on sweetness of peaches 2 tablespoons all-purpose flour 1 teaspoon vanilla extract ¼ teaspoon salt ½ teaspoon cinnamon Topping: ¾ cup light brown sugar, packed ½ cup all-purpose flour ½ cup oats, quick cooking 1 teaspoon cinnamon 1 teaspoon nutmeg ½ cup (1 stick) unsalted butter, softened plus more for coating pan Instructions Preheat oven to 350 degrees F Butter or grease a square 8x8 baking pan. Peel and slice peaches then add to large mixing bowl. Add lemon juice and sugar and toss to coat, set aside for about 15 minutes. Topping: In a medium bowl, combine brown sugar, flour, oats, cinnamon and nutmeg until thoroughly combined. Work the butter into mixture until crumbly, set aside. Drain excess juices from peaches, then add peaches back into bowl. Stir in flour, vanilla extract, salt and cinnamon. Add peaches to prepared 8x8 baking pan. Sprinkle crumb topping evenly over the top. Bake at 350 degrees F for 30-35 minutes or until golden brown. Serve warm or room temperature with vanilla ice cream (optional).

Peanut Butter No Bake Cookies

Peanut Butter No Bake Cookies 2 cups granulated sugar 1/2 cup milk 8 tablespoons unsalted butter 3 cups old fashioned oats 1 cup smooth peanut butter 1 tablespoon vanilla extract Instructions Line two baking sheets with wax paper and set aside. In a large saucepan over medium heat, combine the granulated sugar, milk, and butter. Bring to a boil, while stirring consistently. It should be a roaring foamy boil before you move on to the next step. Once it has come to a roaring boil, boil for one minute while continuing to stir. Remove from heat and stir in the oats, peanut butter, and vanilla. Using a large spoon, spoon large spoonfuls (about 1 1/2 tablespoons) of the mixture onto the waxed paper. Allow to cool completely. Eat immediately or store in an airtight container for up to a week. Servings: 24 cookies

No Bake Snowballs

No Bake Snowballs 1 8oz. cream cheese, softened 1 can 8oz. crushed pineapple-well drained 1 C chopped pecans 3 C flaked coconut Combine cream cheese and pineapple until well mixed. Fold in pecans Cover and Refrigerate 1 Hour Remove after 1 hour-roll into 1in. balls Roll in coconut Refrigerate 4 hours or over night Makes 2 dozen

Non Alcoholic Mimosa

Non Alcoholic Mimosa 2 ounces orange juice 2 ounces pineapple juice 4 ounces Perrier L'Orange Flavor Slim Can Combine all the ingredients in a champagne glass and garnish with an orange wedge.

Chocolate Butterscotch Pretzels With Toasted Coconut

Chocolate Butterscotch Pretzels With Toasted Coconut 1 cup milk chocolate chips divided 1 cup butterscotch chips divided 2 cups sweetened coconut toasted pretzel rods In a glass measuring cup, combine 1/2 a cup of milk chocolate chips and 1/2 a cup of butterscotch chips. Microwave in 30 second intervals, stirring in between until they are completely melted. Transfer to a tall glass. (When you run out, melt the second half cups) Working one pretzel rod at a time, dip it in the chocolate mixture, tapping off the excess, and then rolling it in coconut, before transferring it to wax paper to dry. Store in an air tight container.

Five Minute Peanut Butter Chocolate Pretzel Bark

Five Minute Peanut Butter Chocolate Pretzel Bark 2 cups milk chocolate chips 1 cup peanut butter chips 2 TBSPs unsalted butter 1 cup of broken pretzels Line a 10 by 16 inch jelly roll pan with wax paper. Microwave the milk chocolate chips at half power for one minute. Stir and if it is not completely melted, microwave for another thirty seconds. Spread over the wax paper. Microwave the peanut butter chips and the butter together at half power for one minute. Stir to smooth it. Put several spoonfuls over the bark in different spots and then swirl it in. Working quickly, spread the pretzels over the chocolate mixture. Push it down into the bark. Place in the refrigerator for 30 minutes or until completely hard. Then break apart. Store in an airtight container for up to two weeks.

Gingerbread House Icing

Gingerbread House Icing 1 pound powdered sugar 3 pasteurized egg whites 1/2 teaspoon cream of tartar In a large bowl mix the ingredients together until it forms soft peaks. Use to put together gingerbread house recipe and for decorating. Keep covered when not using to prevent it from hardening.

Quick & Easy Wheat Rolls with Garlic Herb Butter

Quick & Easy Wheat Rolls with Garlic Herb Butter For the Garlic Herb Butter 1/2 stick butter 4 Tb, softened (I used salted, if you use unsalted, add a pinch of salt) 1 pinch dried thyme 1 pinch dried parsley 1 pinch dried rosemary 1 pinch dried basil 1 pinch dried oregano 1/2 tsp garlic pepper or garlic powder 1 pinch black pepper 1 pinch seasoned salt 1/4 tsp lemon pepper or lemon juice For the Wheat Dinner Rolls 1 1/2 cups warm water about 110 degrees if you want to get specific 3 1/2 tsp dry active yeast 2 Tb sugar 2 Tb butter softened 1 tsp salt 2 1/2 cups wheat pastry flour 1 cup whole wheat flour 2 Tb butter melted (I used the garlic herb butter from above) For the Garlic Herb Butter Using a fork, mix everything together & store in an airtight container. Butter will keep for 4-6 weeks in the fridge. For the Wheat Dinner Rolls In a mixing bowl stir together warm water, yeast, and sugar and let sit until mixture foams; about 10-15 minutes. While you're waiting, combine the two flours and mix well. When the yeast mixture is ready, add the butter, salt, and 1 1/2 cups flour mixture and mix until ingredients come together. I just used a spatula for this step. Continue to add the remaining flour 1/2 cup at a time until mixture begins to clean the sides of the bowl (add more flour if necessary). Let dough rest for about 10 minutes. Knead dough until smooth and elastic (dough will be slightly sticky), about 5 minutes. I used my bread hook for this. Form dough into equal sized balls and place on a greased cookie sheet so they are not touching. I made two sheets of 8 rolls. One sheet I cooked immediately, one I froze. Let rise in a warm place for about 20 minutes. Brush rolls with melted butter. Bake in a 375 degree oven until golden brown, about 10-15 minutes. To freeze rolls - after they have risen, place the entire cookie sheet into the freezer overnight, then transfer to a ziploc freezer bag. To prepare, brush frozen rolls with butter and bake at 375 degrees for 15-20 minutes, or until golden brown.

Creamy Salsa Dip

Creamy Salsa Dip 1 block 8oz cream cheese, softened 1 cup of your favorite salsa In a medium bowl, add the softened cream cheese and salsa. Use a hand mixer, on medium speed, to blend until smooth. Serve with chips or fresh veggies for dipping. Notes Store dip, covered, in the fridge for up to a week. Top with black beans or shredded cheese to fancy it up.

Lemon Pepper Almonds

Lemon Pepper Almonds 1 cup almonds 1 Tablespoon olive oil 1 teaspoon lemon pepper 1 teaspoon sea salt sprinkle of garlic powder Preheat your oven to 350 degrees. Line a baking sheet (reach for one with a lip so your almonds don't roll away) with foil and set aside. In a medium bowl, add the almonds, olive oil, lemon pepper, sea salt, and garlic powder, stir to fully coat. I let them "marinate" a bit while my oven was preheating. Spread evenly onto your prepared baking sheet. Bake for 10 minutes, stir, then bake another 10 minutes. Notes Store in an airtight container.

Mexican Wedding Cake

Mexican Wedding Cake For the Cake 2 cups all purpose flour 2 cups sugar 2 eggs 2 teaspoons baking soda 2 teaspoons vanilla 16 oz can crushed pineapple & its juice For the Frosting 8 oz cream cheese softened 1 cup sugar 1 teaspoon vanilla For the Cake Preheat oven to 350 degrees. Spray a 9″ x 13″ pan with non-stick spray and set aside. In a large bowl, add the flour, sugar, eggs, baking soda, vanilla, and pineapple & juice and mix by hand with a wooden spoon until well combined. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before frosting. For the Frosting Add the softened cream cheese, sugar, and vanilla to a large bowl and beat well until fully combined. Frost cake once cooled. Notes Store covered for 3 days at room temperature or up to a week in the fridge. Possible mix-ins or toppings: pecans, walnuts, or coconut. Top with sprinkles to jazz it up.

Homemade Dog Treats

Homemade Dog Treats Made with peanut butter and pumpkin. Ingredients 1 cup pumpkin puree 2 eggs 1/3 cup peanut butter natural, NO Xylitol or sugar substitutes 2 cups whole wheat flour all purpose can be used instead 1/2 tsp pumpkin pie spice or cinnamon (check your pumpkin pie spice or make your own - NO nutmeg, can be toxic to some dogs) Instructions Preheat oven to 350F. Line a large baking sheet with a silicone baking mat or parchment paper. In a large bowl, combine pumpkin, eggs, and peanut butter. Stir until completely combined. Add in flour and pumpkin pie spice (or cinnamon) - stirring just until combined. Lightly flour a flat surface and roll out dough to one quarter inch, using flour as needed to keep dough from sticking. Cut shapes out of dough and place on prepared baking sheet. Bake for 20 to 40 minutes - depending on desired level of crunchiness. Remove treats from oven and let cool on a cooling rack. Store in an airtight container for up to 1 month in the refrigerator or 6 months in the freezer. Servings: 48 Notes Make sure peanut butter doesn't have XYLITOL IN IT.

Gumdrop Nougat Candy

Gumdrop Nougat Candy 2 Tbsp butter 2 bags of mini marshmallows 1 1/2 bags of (312g) white baking chips 2 cups of gumdrops, you can cut them in half if you want ( 2 boxes of the DOTS gumdrops you get at Walmart) Directions Prepare a 9x13 pan with parchment paper Melt first 3 ingredients together, stirring often, until smooth over low heat in a heavy saucepan. Remove from heat. Allow to cool for 2 minutes. Stir in gumdrops. Spread on parchment lined 9x13 pan. Chill overnight in the refrigerator. Set out and let it come to almost room temperature for easier cutting. Cut into squares. Can be stored in refrigerator or frozen. Can keep in Gallon ziplocs separating each layer of squares with parchment paper. They aren’t as sticky within 3 days or so.

Hawaiian Cheesecake Bars

Hawaiian Cheesecake Bars CRUST 2 cups flour 1 cup sugar 1 cup butter FILLING 16 ounces cream cheese 4 TBS sugar 4 TBS milk 2 eggs 2 tsp vanilla 16 ounces crushed pineapple, drained TOPPING 2 cups flaked sweetened coconut 2 TBS melted butter Directions: CRUST Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.I FILLING Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust. TOPPING Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes. Cool and cut into desired size bars .

BREAD

I haven't bought grocery store bread in several years. This recipe is so good and easy. I use it for my whole wheat, and the small white loaves I share with neighbors and friends, with a jar of my homemade apple butter. If making white bread increase the amount of flour to almost 3 cups. Recipe makes 1 loaf. Sift together(important to sift) 2 cups whole wheat flour 1/2 cup all purpose flour 1 pkt dry yeast 2 TBSP sugar 1 tsp salt Scald 1 cup whole milk to 120°F Add to milk and blend: 2 TBSP Olive oil (or any light oil of choice) 1 egg Add milk mixture to flour mixture. Beat on high using bread dough hook attachment for 2 minutes. Then add 1/4 cup additional all purpose flour on low speed until incorporated. Knead 50x's by hand on floured surface. (I use my mixer with dough hook since I have arthritic hands). Cover dough and let rest 10 minutes. Shape dough into loaf and place in greased pan. Cover and let rise 30 to 35 minutes or until 1 inch above pan rim, but no more because it will rise more during baking. Bake 375°F 30 to 35 minutes (After first 15 minutes I tent foil over top to keep from getting too brown.) Remove from oven and rub a stick of butter over loaf top. Remove bread from pan after about 10 minutes and let cool.

Magic Pecan Cookie Bars

Magic Pecan Cookie Bars Crust 1/2 cup unsalted butter, room temperature 3/4 cup light brown sugar, packed 1 teaspoon vanilla 1 egg 1 cup all-purpose flour 1 cup chocolate graham cracker crumbs 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup semi-sweet chocolate chips Layers 1 cup mini semi-sweet chocolate chips 1 ¾ cup shredded sweetened coconut 3/4 cup sliced pecans 12 oz. sweetened condensed milk Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. In a large bowl, mix together the butter and brown sugar until creamy, using a hand mixer. Add the vanilla and egg and mix until combined. Next, add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes. Remove from oven and sprinkle with almost all the mini chocolate chips. Reserve about ¼ cup. Next sprinkle coconut and pecans. Then drizzle the sweetened condensed milk over the top and sprinkle with reserved ¼ cup of mini chocolate chips. Return to the oven and bake for 15 minutes. Then lay a sheet of aluminum foil over the pan to prevent the coconut from burning. Rotate the pan and bake for an additional 10 minutes or until set. Allow to cool at room temperature for about 30 minutes and then refrigerate for another two hours. Bars must be cold when you cut them or they will run