Coconut Dream Pudding

Coconut Dream Pudding 1 1/3 ounces dream whip whipped dessert topping mix 2 1/4 cups skim milk, divided 1/2 teaspoon vanilla extract 2 (1 ounce) sugar-free vanilla pudding mix 3/4 cup coconut, toasted Beat dream whip mix, 1/2 cup skim milk and vanilla for 4 minutes. Add remaining milk and pudding mix and beat for 2 mores minutes. Fold in coconut. Put in serving dishes and refrigerate for at least 1 hour.

LEMON PEPPER SALMON

LEMON PEPPER SALMON 2 tablespoons butter 2 tablespoons olive oil 4 (4 ounce) salmon steaks 1 teaspoon minced garlic 1 tablespoon lemon pepper 1 teaspoon salt 1/4 cup water 1 cup chopped fresh tomatoes 1 cup chopped fresh cilantro 2 cups boiling water 1 cup uncooked couscous Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork. Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

CHEESY SALSA MAC

CHEESY SALSA MAC 1 pound ground beef (80% lean) 2 cups fresh salsa 1 teaspoon taco seasoning mix 1/8 teaspoon ground black pepper 1 1/2 cups hot water 1 1/2 cups elbow macaroni 1 cup milk 1 (8 ounce) package processed cheese food (such as Velveeta(R)), cut into cubes 4 ounces shredded sharp Cheddar cheese Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes. Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes. Stir cheese food and Cheddar cheese into the pasta mixture; cook until the cheese melts completely, 5 to 7 minutes.

CRISPY FISH

CRISPY FISH 2 cups dry potato flakes 1 cup all-purpose flour 1 tablespoon garlic powder 1 tablespoon seasoning salt 1 tablespoon ground black pepper 2 teaspoons cayenne pepper, or to taste 4 (6 ounce) fillets cod 2 cups butter flavored shortening, for frying In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper. Soak fish filets in bowl of cold water. In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C). Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

CROCK POT BEEF STROGANOFF

CROCK POT BEEF STROGANOFF 1 pound cubed beef stew meat 1 (10.75 ounce) can condensed golden mushroom soup 1/2 cup chopped onion 1 tablespoon Worcestershire sauce 1/4 cup water 4 ounces cream cheese In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP 2 tablespoons butter 1 small onion, chopped 1 stalk celery, chopped 1 medium carrot, chopped 2 medium potatoes, cubed 1 medium butternut squash - peeled, seeded, and cubed 1 (32 fluid ounce) container chicken stock salt and freshly ground black pepper to taste Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

CHEESY CHICKEN, BROCCOLI, RICE

CHEESY CHICKEN, BROCCOLI, RICE 4 bone on skin on chicken breasts (you can use boneless skinless if you prefer) 1 can Cream of Mushroom soup 1 can Cream of Celery soup 2 TBS onion powder 2 TBS garlic powder 1 TBS Salt 1 TBS Pepper 1 Family size minute boil in bag brown rice 1 bag frozen broccoli 8 oz shredded cheese Sprinkle the onion powder, garlic powder, salt and pepper on the chicken and bake until cooked through. 350 degrees for an hour or until chicken reaches 165 degrees internal heat. Meanwhile cook rice as directed. Remove meat from bones and shred. Add meat to a 9x13 casserole dish. Microwave the broccoli for 3 minutes. Add both cans of soup to the chicken and mix in the broccoli. Add half a can of water to each can to get all of the condensed soup out of the can. Mix in the cooked rice. Spread the shredded cheese on top. Cook in 350 degree oven until all ingredients are heated through and cheese on top is brown.

BAKED ZITI

BAKED ZITI 1 pound dry ziti pasta 1 onion, chopped 1 pound lean ground beef 2 (26 ounce) jars spaghetti sauce 6 ounces provolone cheese, sliced 1 1/2 cups sour cream 6 ounces mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

SHRIMP LEMON PEPPER LINGUINI

SHRIMP LEMON PEPPER LINGUINI 1 (8 ounce) package linguine pasta 1 tablespoon olive oil 6 cloves garlic, minced 1/2 cup chicken broth 1/4 cup white wine 1 lemon, juiced 1/2 teaspoon lemon zest salt to taste 2 teaspoons freshly ground black pepper 1 pound fresh shrimp, peeled and deveined 1/4 cup butter 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil Directions Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

CHILI CORNBREAD BAKE

CHILI CORNBREAD BAKE 1 pound lean ground turkey 1/2 cup chopped celery 1/2 cup chopped onion 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper (optional) 1 (15 ounce) can tomato sauce 1 (15 ounce) can chili beans with chili gravy 1 (15 ounce) can cannellini beans, drained 2 (8.5 ounce) packages cornbread mix 2/3 cup milk 2 eggs 1 cup shredded Cheddar cheese Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter. Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

CREAMY CROCK POT TOMATO SOUP

CREAMY CROCK POT TOMATO SOUP 1 tablespoon extra-virgin olive oil 2 onions, sliced 2 cloves garlic cloves, smashed and peeled, or more to taste 2 (28 ounce) cans Italian-style plum tomatoes, drained 4 cups vegetable broth 1 (28 ounce) jar tomato sauce 6 sprigs flat-leaf parsley 1 teaspoon salt 1 teaspoon white sugar 2 cups half-and-half Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker. Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs. Puree the soup using an immersion blender. Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

CHICKEN, SAUSAGE, PEPPERS & POTATOES

CHICKEN, SAUSAGE, PEPPERS & POTATOES 4 large links hot Italian sausage 2 tablespoons olive oil, divided 6 bone-in, skin on chicken thighs ½ pound assorted sweet peppers, seeded 1 small red onion, sliced ½ yellow onion, sliced 4 large Yukon Gold potatoes, quartered 2 teaspoons dried Italian herbs 2 teaspoons kosher salt, plus more as needed Freshly ground black pepper to taste Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil. Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

CHICKEN FAJITA MELTS

CHICKEN FAJITA MELTS 3 tablespoons vegetable oil 6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced ½ cup sliced onions ½ cup sliced red bell pepper ½ cup tomato juice 2 tablespoons taco seasoning mix 1 cup salsa 8 (1/2 inch thick) slices French bread 2 cups shredded Cheddar cheese Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

POTATO SALMON CAKES

POTATO SALMON CAKES 3 medium potatoes, peeled and shredded 2 eggs salt and pepper to taste 1 teaspoon Italian seasoning 1/2 pound cooked flaked salmon 3 green onions, chopped 2 tablespoons capers, drained 1 red bell pepper, seeded and chopped 3/4 cup chopped canned banana peppers 3/4 cup sliced fresh mushrooms 3/4 cup dry bread crumbs 1 cup oil for frying, or as needed Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick. Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.

INDIAN BUTTER CHICKEN

INDIAN BUTTER CHICKEN 1 cup butter, divided 1 onion, minced 1 tablespoon minced garlic 1 (15 ounce) can tomato sauce 3 cups heavy cream 2 teaspoons salt 1 teaspoon cayenne pepper 1 teaspoon garam masala 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks 2 tablespoons vegetable oil 2 tablespoons tandoori masala Preheat oven to 375 degrees F (190 degrees C). Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

VEGETABLE BARLEY SOUP

VEGETABLE BARLEY SOUP 1 yellow onion, chopped 2 carrots, cut into ½-circles 2 stalks celery, chopped 1 medium sweet potato, peeled and cut into ¾-inch pieces 4 garlic cloves, minced 1 ½ cups frozen green beans ¾ cup pearl barley 1 tsp paprika 1 tsp dried oregano ¾ tsp dried thyme ½ tsp salt ½ tsp ground pepper 1 (14 oz.) can petite diced tomatoes 6 cups low-sodium vegetable broth 2 cups water ¼ cup minced flat-leaf parsley Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker. Cook on LOW until the barley is tender, about 8 hours. Stir in the parsley. Serve.

Amazing Oreo Delight

Amazing Oreo Delight 1 pkg of regular Oreos 8 oz cream cheese, softened 1 large (5.9-ounce) pkg chocolate instant pudding 6 tbsp melted butter 16 oz cool whips 1 cup confectioners/powdered sugar 2¾ cup milk Crush the whole package of cookies either with a food processor, or take out your frustrations, like I do, with a rolling pin. Save about 1 cup of the crushed cookies to sprinkle on top of the dessert when it's done. In a small bowl, mix remaining crumbs with melted butter. Press Oreo crumbs/butter mixture into the bottom of a 9X13 pan to form a crust. Make chocolate pudding according to package directions and let it set up in the fridge. Using an electric mixer, mix half of the Cool Whip, softened cream cheese and confectioner's sugar in a large bowl. Spread the pudding over the previous layer, then your remaining half of the Cool Whip on top. Sprinkle with the reserved Oreo crumbs on top. Refrigerate until ready to serve.

𝐂𝐑𝐎𝐂𝐊 𝐏𝐎𝐓 𝐒𝐏𝐀𝐍𝐈𝐒𝐇 𝐁𝐄𝐄𝐅 𝐒𝐓𝐄𝐖

𝐂𝐑𝐎𝐂𝐊 𝐏𝐎𝐓 𝐒𝐏𝐀𝐍𝐈𝐒𝐇 𝐁𝐄𝐄𝐅 𝐒𝐓𝐄𝐖 1 pound beef stew meat salt and ground black pepper to taste 1/2 cup chopped Spanish onion 2 cloves garlic, minced 2 cups chopped red potatoes 1 (14.5 ounce) can diced tomatoes 1 (12 ounce) jar sofrito 1/2 cup pitted and halved green olives Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet. Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker. Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture. Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

𝐄𝐀𝐒𝐘 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐍𝐎𝐎𝐃𝐋𝐄 𝐒𝐎𝐔𝐏

𝐄𝐀𝐒𝐘 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐍𝐎𝐎𝐃𝐋𝐄 𝐒𝐎𝐔𝐏 1 tablespoon butter ½ cup chopped onion ½ cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth ½ pound chopped cooked chicken breast 1 ½ cups egg noodles 1 cup sliced carrots ½ teaspoon dried basil ½ teaspoon dried oregano salt and pepper to taste In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

GARLIC CHICKEN TACOS

GARLIC CHICKEN TACOS 1 tablespoon olive oil 4 cloves garlic, minced 1 pound chicken tenderloins, diced ½ onion, diced ½ red bell pepper, diced ½ (15 ounce) can black beans, rinsed and drained ¼ cup chopped fresh cilantro, or to taste ½ cup chunky salsa 4 large flour tortillas, or as needed ¼ cup shredded Mexican cheese blend, or to taste Heat olive oil in a skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add chicken; cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Mix onion, red bell pepper, black beans, and cilantro into chicken; saute until onion is tender, about 5 minutes. Stir salsa into chicken mixture until heated through, 1 to 2 minutes. Spoon chicken mixture into tortillas and top with Mexican cheese blend.

FAST FISH TACOS

FAST FISH TACOS 1/4 cup reduced-fat sour cream 2 tablespoons lime juice salt and ground black pepper to taste 1 jalapeno pepper, halved lengthwise 2 1/2 cups shredded red cabbage 4 green onions, thinly sliced 2 tablespoons olive oil 1 pound tilapia fillets, cut into strips 8 (6 inch) flour tortillas 1/2 cup chopped fresh cilantro Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half. Heat tortillas in the microwave on high until warm, 20 to 30 seconds. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

Chicken Stuffed Potatoes

Chicken Stuffed Potatoes 4 large potatoes 1/2 teaspoon garlic salt 1 1/2 cups chicken breasts, cooked, and cubed 2/3 cup barbecue sauce 1 (16 ounce) cans chili beans, undrained 1 (2 1/4 ounce) cans ripe olives, sliced and drained 2 green onions, sliced 8 ounces reduced-fat colby monterey cheddar cheese 2 plum tomatoes, chopped 1/2 cup reduced nonfat sour cream Directions Scrub, and pierce potatoes, and coat with cooking spray. Rub with garlic salt, and parsley, and place on a microwave safe plate. Microwave uncovered on high for 20 minutes. Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells. Discard pulp, or save for another use. In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives, and green onions, and sprinkle with cheese. Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through. Serve with tomatoes, and sour cream.

SHRIMP SALAD ON CUCUMBER SLICES

SHRIMP SALAD ON CUCUMBER SLICES : 3/4 lb cooked shrimp, peeled (weight after peeled) 2 celery stalks, chopped 1 tbsp red onion, chopped 3 tbsp fat free Greek yogurt Goya Adobo (all purpose seasoning) salt and fresh ground pepper 1 large Cucumber, sliced 1 tsp minced garlic chopped chives for garnish Combine shrimp, celery, onion, yogurt, and season to taste with adobo and pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.

Pork Fried Rice

Pork Fried Rice 2 tablespoons oil 1 cup sliced mushrooms 1 cup bean sprouts 3 cups cold cooked rice 1 cup cold cooked pork, small dice 2 green onions with tops, sliced 3 eggs, lightly beaten 1 tablespoon oil 3 tablespoons soy sauce 1⁄4 teaspoon pepper Heat oil in large skillet. Saute mushrooms for 2 minutes. Add bean sprouts, rice, pork, and onion. Cook and stir for 6 minutes. Push rice to the side of the skillet. Add the 1 T oil; add eggs; cook and stir until eggs are thickened. Stir eggs and rice together. Stir in soy sauce and pepper.

Farmer's Pork Chops

Farmer's Pork Chops 8 medium potatoes 1⁄2 medium onion salt and pepper, to taste White sauce 8 tablespoons butter 1⁄2 cup all-purpose flour 1 -2 teaspoon salt 1⁄2-3⁄4 teaspoon pepper 4 cups whole milk 1⁄4 cup chopped fresh parsley (optional) or 1⁄4 cup chives Chops 1 cup all-purpose flour 2 tablespoons Lawry's Seasoned Salt 8 center-cut pork chops, about 1/2 inch thick 1⁄3 cup vegetable oil Preheat oven to 350 degrees Fahrenheit. Peel potatoes, slice 1/4 inch thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Make The White Sauce:. Melt butter; remove from heat. Stir in flour and add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired. Drain potatoes. Layer half the potatoes in a well-greased 15 x 10 inch casserole dish(I use 9 x 13 and it's fine). Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high OR bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. *Do not cook them completely*. As chops are removed from frying pan, lay them on top of the potatoes. Bake at 350 degrees fahrenheit for 45-60 minutes. The juices from the pork chops will drip down into the potatoes and taste oh-so-yummy!

Breakfast Hash.

Breakfast Hash. 1 lb Breakfast Sausage of your choice 1 Green Pepper 1 Yellow Onion 1 Bag Southern Style Hashbrowns (thawed) 1 Cup Chicken Broth 1/2 Stick Butter Franks Hot Sauce (to your liking) 1-2 Cup Shredded Cheese of your choice Salt & Pepper to Taste Cook onions and green peppers till soft (about 10 minutes) Mix Sausage in and cook till done Add Thawed Potatoes, Chicken Broth, 1/2 Stick Butter, Hot Sauce and Salt & Pepper. Cook Until Potatoes Are Heated Through. Stir gently so the potatoes do not break down! Add Cheese and Stir Till Just Melted

Sticken Chicken

Sticken Chicken 6 chicken thighs or 6 chicken breasts 1/2 cup flour 1 teaspoon garlic salt... 1 teaspoon paprika 1/2 teaspoon ginger 2/3 cup brown sugar 1/2 cup water 1 tablespoon Worcestershire sauce 1/4 cup soy sauce Directions: Preheat oven to 200 degrees. Carefully rinse Chicken. Dry thoroughly. Coat chicken with flour seasoned with garlic salt, paprika and ginger. Arrange chicken skin side up in a single layer in baking pan. Roast, uncovered, for 1 hour. Drain. Mix other ingredients in a pot over a low flame. Pour over baked chicken when sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and delicously glazed. Basting and turning at least once will ensure an evenly coated glaze.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken 3-4 pounds boneless chicken thighs 3/4 cup sugar 1/4 cup soy sauce 6 TB apple cider Vinegar 3/4 tsp. ground ginger 1 tsp. minced garlic 1/4 tsp. pepper 4 tsp. corn starch 4 tsp. cold water Cooked rice Instructions Place chicken in crock pot on low heat. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick. Pour chicken over cooked rice and cover with your sauce.

ULTIMATE TUNA MELTS

ULTIMATE TUNA MELTS 4 cans 4 ounce tuna fish, drained 1/4 cup mayonnaise 1/4 cup celery finely chopped 1/4 cup red onion finely chopped 1 Tablespoon dijon mustard 2 Tablespoons parsley chopped salt and pepper 8 slices bread I used French bread 16 slices cheddar cheese more if you want a layer on the bottom tomato sliced 1/4 cup butter softened In a medium sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper. Butter each slice of bread. Putting the butter side down add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese. Skillet Method Preheat a skillet to medium heat. Add the sandwich on the skillet and heat for about 2-3 minutes until cheese starts to melt and it is golden brown. Flip to the other side and cook until the cheese is fully melted and sandwich is golden brown. Broiler Method Preheat a broiler. Spread the bread butter side up and toast for a couple of minutes. Top with cheese, tuna mixture and Broil for 2-3 miutes until cheese is melted.

CHEESY TACO SLOPPY JOES

CHEESY TACO SLOPPY JOES 1 pound lean ground beef 2 tablespoons butter 1 medium red onion diced 10 cloves garlic minced 3 jalapeños diced 1 can (15 ounces) tomato sauce 1 tablespoon taco seasoning 1/2 teaspoon Kosher salt 1/2 teaspoon fresh ground black pepper 1 tablespoon cornstarch 1/4 cup beef broth 1 cup Mexican blend shredded cheese For serving: 6 brioche hamburger buns 2 diced tomatoes sour cream chopped cilantro or parsley fresh lime Add the butter to a large cast iron skillet on medium heat. Add the diced onion, minced garlic and diced jalapeño peppers. Cook for about 3-4 minutes until the veggies start to soften, stirring a few times. Add the beef to the pan and break it apart with a wooden spoon or spatula. Distribute evenly and mix in with the veggies. Cook for 10 minutes stirring a few times. Drain excess fat. Add the taco seasoning, tomato sauce, salt and black pepper to the pan and stir to combine. In a small cup mix the beef broth and cornstarch together, add the slurry to the pan. Stir to combine and cook for another 5 minutes or until the mixture is only slightly liquidy. Turn off the heat, mix in the Mexican blend cheese. Serve on toasted brioche buns topped with diced tomatoes, sour cream, cilantro and a squeeze of fresh lime juice. Store leftovers in an airtight container in the fridge for up to 4-5 days.

MUSHROOM CHEESEBURGER CASSEROLE

MUSHROOM CHEESEBURGER CASSEROLE 1 lb ground beef (I use 85% lean) 1 lb mushrooms, sliced (I use cremini or baby bella) 5 cloves garlic, thinly sliced 8 slices swiss cheese (6 ounces weight), finely chopped 1 cup crumbled goat cheese (4 ounces weight) 1/3 cup thinly sliced scallions (about 3 scallions; also called green onions) 1 tsp table salt Preheat the oven to 375 F. Set aside an 8×8 inch baking dish; I use a glass one and do not grease or line. Add ground beef and salt to a high-sided skillet (I use a 10-inch nonstick pan with 3-inch-tall sides; smaller ones won’t be able to fit the raw mushrooms). Place over high heat, constantly breaking apart the meat as it cooks until it is crumbled, browned, and releasing liquid, a few minutes. Keep everything in the pan for the next step. Add mushrooms and garlic. Cook until the mushrooms are significantly shrunken and most of their released juices have evaporated, 6 to 8 minutes, stirring occasionally. The only liquid remaining should be the grease from the meat. Transfer the beef-mushroom-garlic mixture to the baking dish, using a slotted spoon if you prefer to leave behind any grease pooling at the bottom of the skillet. Add goat cheese and two-thirds of the swiss cheese to the baking dish, carefully stirring directly in the dish until well-mixed with the beef and mushrooms. The goat cheese should melt quickly and nicely coat the other ingredients. See below section called "Fun Flavor Additions" for ideas on other things you can add. Evenly sprinkle scallions over everything, then distribute remaining one-third of swiss cheese on top. Arrange the surface a bit so it’s flattened and even. Transfer the baking dish to the oven. Bake for about 15 minutes; it’s done when the casserole is very hot, bubbling up the sides, and the swiss cheese is completely melted. Let it rest for about 5 minutes before cutting into 4 squares. Serve immediately while hot.

PHILLY CHEESESTEAK PIZZA

PHILLY CHEESESTEAK PIZZA 1 tube (13.8 ounces) refrigerated pizza crust 2 cups frozen pepper and onion stir-fry blend 2 tablespoons Dijon-mayonnaise blend 1/2 pound thinly sliced deli roast beef, cut into wide strips 1-1/2 cups shredded cheddar cheese Preheat oven to 425°. Grease a 12-in. pizza pan. Unroll and press dough to fit prepared pan. Pinch edge to form a rim. Bake 8-10 minutes or until edge is lightly browned. Meanwhile, place a large nonstick skillet coated with cooking spray over medium-high heat. Add stir-fry blend; cook and stir 3-5 minutes or until heated through. Spread mayonnaise blend over crust; top with roast beef and vegetables. Sprinkle with cheese. Bake 10-15 minutes or until cheese is melted.

GARLIC LEMON SHRIMP

GARLIC LEMON SHRIMP 2 tablespoons olive oil 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 3 garlic cloves, thinly sliced 1 tablespoon lemon juice 1 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons minced fresh parsley Hot cooked pasta or rice In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

FAST CHICKEN PICCATE

FAST CHICKEN PICCATE 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 4 boneless skinless chicken breast halves (4 ounces each) 1/4 cup butter, cubed 1/4 cup white wine or chicken broth 1 tablespoon lemon juice Minced fresh parsley, optional In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess. In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.

TERIYAKI SHISH KABOBS

TERIYAKI SHISH KABOBS 1 cup sugar 1 cup reduced-sodium soy sauce 1 cup ketchup 2 teaspoons garlic powder 2 teaspoons ground ginger 2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes 2 to 3 small zucchini, cut into 1-inch slices 1/2 pound medium fresh mushrooms 1 large green or sweet red pepper, cut into 1-inch pieces 1 small onion, cut into 1-inch pieces 2 cups cubed fresh pineapple For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight. On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally. In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.

CHICKEN SWEET POTATO SKILLET

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

HAWAIIAN PORK CHOPS

HAWAIIAN PORK CHOPS 4 boneless pork loin chops (3/4 inch thick and 4 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 3 teaspoons canola oil, divided 1/3 cup chopped green pepper 1/3 cup thinly sliced onion 1 can (14-1/2 ounces) reduced-sodium beef broth 1 can (8 ounces) unsweetened pineapple chunks, undrained 1/4 cup ketchup 2 tablespoons brown sugar 1 tablespoon cider vinegar 2 tablespoons cornstarch 3 tablespoons cold water Hot cooked rice, optional Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and, if desired, rice.

HONEY BUTTER HERBED CHICKEN

HONEY BUTTER HERBED CHICKEN 1 large egg, lightly beaten 3/4 cup seasoned bread crumbs 2 tablespoons dried parsley flakes 1 teaspoon Italian seasoning 3/4 teaspoon garlic salt 1/2 teaspoon poultry seasoning 4 boneless skinless chicken breast halves (6 ounces each) 3 tablespoons butter HONEY BUTTER: 1/4 cup butter, softened 1/4 cup honey Place egg in a shallow bowl. In another shallow bowl, combine bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture. In a large skillet over medium heat, cook chicken in butter 4-5 minutes on each side or until a thermometer reads 165°. Meanwhile, combine softened butter and honey. Serve with chicken.

RAMEN STIR FRY

RAMEN STIR FRY 1 pound ground beef 1-1/2 cups sliced fresh carrots 3/4 cup sliced onion 1 cup water 1 cup shredded cabbage 1 cup sliced fresh mushrooms 1 cup chopped green pepper 3 tablespoons soy sauce 1 package (3 ounces) beef ramen noodles In a large skillet, cook beef, carrots and onion over medium heat until beef is no longer pink and carrots are crisp-tender, 7-9 minutes, breaking up beef into crumbles; drain. Add water, cabbage, mushrooms, green pepper, soy sauce and contents of seasoning packet from noodles. Break noodles into small pieces; add to pan. Cover and cook until liquid is absorbed and noodles are tender, 8-10 minutes.

CHEESEBURGER STUFFED SHELLS

CHEESEBURGER STUFFED SHELLS 18 uncooked jumbo pasta shells 1-1/2 pounds lean ground beef (90% lean) 1 medium onion, chopped 1 can (8 ounces) tomato sauce 1/2 cup ketchup 1/4 cup prepared mustard 1/4 teaspoon pepper 1-1/2 cups shredded cheddar cheese, divided Optional toppings: Shredded lettuce, and chopped pickles and tomatoes Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again. Meanwhile, in a large skillet, cook beef and onion over medium-high heat until beef is no longer pink, 6-8 minutes, breaking beef into crumbles; drain. Stir in tomato sauce, ketchup, mustard and pepper until blended. Stir in 3/4 cup shredded cheese. Spoon about 2 tablespoons filling into each shell. Place in a greased 11x7-in. baking dish. Bake, covered, until heated through, 12-15 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. If desired, serve with optional toppings. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with optional toppings.

SKILLET NACHOS

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

FAST BEEF STIR FRY

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

CROCK POT HONEY GARLIC CHICKEN

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

CORN CHIP SALAD

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

CHIPOTLE CHILI DOGS

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

GRILLED CHICKEN RANCH BURGERS

GRILLED CHICKEN RANCH BURGERS 3/4 cup ranch salad dressing 3/4 cup panko bread crumbs 3/4 cup grated Parmesan cheese 3 tablespoons Worcestershire sauce 3 garlic cloves, minced 3 teaspoons pepper 4 pounds ground chicken 3 tablespoons olive oil 16 hamburger buns, split Optional toppings: Tomato slices, lettuce leaves, sliced red onion, sliced cucumber, sliced avocado and ranch dip In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up. Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.

BACON RANCH POTATO SALAD

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

BURGER & FRIES FOIL PACKETS

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

JALAPENO POPPER BURGRES

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

LOADED CAULIFLOWER SALAD

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

BANG BANG CORN

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

SHIPWRECK DINNER

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

BUFFALO CHICKEN RANCH WRAPS

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

SWEET & SOUR BEEF AND CABBAGE

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

GRILLED COD

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

Chicken Alfredo Casserole

Chicken Alfredo Casserole 2 dry cups pasta (shells or elbow macaroni are really good for this recipe) 1 15-16 oz jar of a GOOD Alfredo sauce 1-2 cups cooked chicken, shredded or chunked 1/2 cup chicken broth 5 oz shredded Parmesan cheese 2 cups shredded mozzarella cheese (one 8 oz bag) 1-1/2 tsp minced garlic salt and pepper to taste Preheat oven to 350* Prepare pasta according to package directions In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well Grease 9x13 baking dish Pour chicken mixture into baking dish Sprinkle mozzarella cheese on top Bake uncovered for 30-35 minutes

ONE PAN SAUSAGE & VEGGIES

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

BEEF & BEAN WRAPS

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

CHEESY TACO SOUP

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

BEEF & BROCCOLI

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

EASY RAVIOLI LASAGNA

EASY RAVIOLI LASAGNA 1 pound italian sausage 12 ounces baby spinach 24 ounces marinara sauce 20 ounces refrigerated cheese ravioli 3 cups shredded mozzarella cheese Preheat oven to 350 degrees. In a large skillet over medium heat, crumble and cook sausage until browned. Add spinach and stir together until wilted. In 9x13 pan, ladle enough pasta sauce to cover bottom of pan. Arrange a single layer of ravioli to cover bottom of pan. Cover with 1-1/2 cups mozzarella cheese and layer remaining cheese ravioli on top. Spread sausage and spinach mixture evenly over ravioli. Poor remaining marinara sauce over sausage and spinach and top with remaining cheese. Bake for 30 minutes or until warmed through and bubbling. Let cool 10 minutes before cutting and serving.

MOO SHU PORK STIR FRY

MOO SHU PORK STIR FRY 1/2 cup hoisin sauce 2 teaspoons plus 2 tablespoons reduced-sodium soy sauce, divided 2 teaspoons plus 1 tablespoon sherry or chicken broth, divided 4 teaspoons cornstarch, divided 1 pork tenderloin (3/4 pound), cut into thin strips 1/2 cup chicken broth 1 teaspoon sesame oil 1/2 teaspoon sugar 2 teaspoons plus 1 tablespoon canola oil, divided 2 eggs, lightly beaten 1-3/4 cups sliced fresh mushrooms 1 small carrot, shredded 2 cups bean sprouts 1 can (5 ounces) bamboo shoots 2 green onions, cut into 1-1/2 inch pieces 1 teaspoon minced fresh gingerroot Hot cooked rice In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2 teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat; toss to coat. Marinate at room temperature 20 minutes. In a small bowl, mix broth, sesame oil, sugar and remaining soy sauce, sherry and cornstarch until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in eggs. Mixture should set immediately. Swirl pan to move uncooked portions toward the outside. When eggs are set and no liquid remains, roll up egg. Slide onto cutting surface; cut crosswise into 1/4-in. slices. In same skillet, heat remaining oil over medium-high heat. Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots and onions; cook 2-3 minutes longer or until vegetables are crisp-tender. Add ginger; cook 1 minute longer. Remove from pan. Add pork to skillet; stir fry 3-4 minutes until cooked through. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return vegetables and eggs to pan; heat through. Serve with rice.

CROCK POT POTATO SOUP

CROCK POT POTATO SOUP 1 (30 oz) bag of shredded hash browns, frozen 3 (14.5 oz) cans of chicken broth 1 (14.5 oz) can of cream of potato soup 1 medium onion, chopped 1/2 teaspoon pepper 1/2 teaspoon kosher salt 1 cup monterey jack cheese, shredded 1 cup cheddar cheese, shredded 1 (8 oz) cream cheese bacon green onion, thinly sliced cheese sour cream Place everything (except cream cheese) in crockpot on low for 6 hours. Grab the blender and using a measuring cup fill the blender full of soup and blend up until smooth. Place back in to crockpot and combine with remaining soup that was left in the crockpot. (This will make the soup creamy but still have some chunks of hash browns that weren't blended.) Mix well and then add the cream cheese. Let cook for another hour so that the cream cheese can melt (if you don't have a hour cube the cream cheese and stir in until melted) Cook up some bacon, cut up some green onion, and shred some cheese, add a scoop of sour cream and garnish the soup. Once the cream cheese is all melted place in a bowl and garnish.

RAMEN CHICKEN NOODLE

RAMEN CHICKEN NOODLE 1 tbsp. extra-virgin olive oil 2 bell peppers, chopped 2 large carrots, peeled and chopped 1/2 c. Thinly sliced green onions 3 cloves garlic, minced kosher salt Freshly ground black pepper 4 c. low-sodium chicken broth 2 packages ramen noodles (seasoning packets discarded) 2 c. shredded rotisserie chicken 1/4 c. freshly chopped cilantro Juice of 1 lime, plus lime wedges for serving In a large soup pot, heat oil. Add bell peppers, carrots, green onions, and garlic and season with salt and pepper. Cook until soft, 6 to 8 minutes. Add chicken broth and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro, and lime juice. Simmer until heated through. Serve with lime

SHEPHERD'S PIE

SHEPHERD'S PIE FOR POTATOES 1 1/2 lb. potatoes, peeled Kosher salt 4 tbsp. melted butter 1/4 c. milk 1/4 c. sour cream Freshly ground black pepper FOR BEEF MIXTURE 1 tbsp. extra-virgin olive oil 1 large onion, chopped 2 carrots, peeled and chopped 2 cloves garlic, minced 1 tsp. fresh thyme 1 1/2 lb. ground beef 1 c. frozen peas 1 c. frozen corn 2 tbsp. all-purpose flour 2/3 c. low-sodium chicken broth 1 tbsp. freshly chopped parsley, for garnish Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper. Set aside. Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat. Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper. Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes. Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired. Garnish with parsley before serving.

ZUCCHINI CHICKEN CASSEROLE

ZUCCHINI CHICKEN CASSEROLE 1 package (6 ounces) stuffing mix 3/4 cup butter, melted 3 cups diced zucchini 2 cups cubed cooked chicken breast 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 medium carrot, shredded 1/2 cup chopped onion 1/2 cup sour cream In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

ASIAN BEEF & NOODLES

ASIAN BEEF & NOODLES 1 pound lean ground beef (90% lean) 2 packages (3 ounces each) Oriental ramen noodles, crumbled 2-1/2 cups water 2 cups frozen broccoli stir-fry vegetable blend 1/4 teaspoon ground ginger 2 tablespoons thinly sliced green onion In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

PARMESAN CHICKEN

PARMESAN CHICKEN 1/2 cup butter, melted 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 cup dry bread crumbs 1/2 cup grated Parmesan cheese 6 boneless skinless chicken breast halves (7 ounces each) Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

PORK CHOPS WITH POTATOES

PORK CHOPS WITH POTATOES 3 tablespoons butter 3 tablespoons all-purpose flour 1-1/2 teaspoons salt 1/4 teaspoon pepper 1 can (14-1/2 ounces) chicken broth 6 pork rib or loin chops (3/4 inch thick) 2 tablespoons canola oil Additional salt and pepper, optional 6 cups thinly sliced peeled potatoes 1 medium onion, sliced Paprika and minced fresh parsley, optional In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired. In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

ENCHILADA CASSEROLE

ENCHILADA CASSEROLE 1 pound lean ground beef (90% lean) 1 large onion, chopped 2 cups salsa 1 can (15 ounces) black beans, rinsed and drained 1/4 cup reduced-fat Italian salad dressing 2 tablespoons reduced-sodium taco seasoning 1/4 teaspoon ground cumin 6 flour tortillas (8 inches) 3/4 cup reduced-fat sour cream 1 cup shredded reduced-fat Mexican cheese blend 1 cup shredded lettuce 1 medium tomato, chopped 1/4 cup minced fresh cilantro In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers. Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

TACO NOODLE DISH

TACO NOODLE DISH 3 cups uncooked wide egg noodles 2 pounds lean ground turkey 1 envelope reduced-sodium taco seasoning 1 teaspoon onion powder 1 teaspoon chili powder 1/2 teaspoon garlic powder 1 can (8 ounces) tomato sauce 1 can (4 ounces) chopped green chiles 1/2 cup water 1 cup shredded cheddar cheese TOPPINGS: 2 cups shredded lettuce 2 medium tomatoes, chopped 1/3 cup sliced ripe olives 1/2 cup taco sauce 1/2 cup fat-free sour cream Preheat oven to 350°. Cook noodles according to package directions for al dente; drain. Meanwhile, in a large nonstick skillet, cook and crumble turkey over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in seasonings, tomato sauce, chiles and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Spread noodles in a 11x7-in. baking dish coated with cooking spray. Top with turkey mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Top casserole with lettuce, tomatoes, olives and taco sauce. Serve with sour cream.

BLT EGG BAKE

BLT EGG BAKE 1/4 cup mayonnaise 5 slices bread, toasted 4 slices process American cheese 12 bacon strips, cooked and crumbled 2 tablespoons butter 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup 2% milk 4 large eggs 1 medium tomato, halved and sliced 1/2 cup shredded cheddar cheese 2 green onions, thinly sliced Shredded lettuce Preheat oven to 325°. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon. In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

BLACK BEANS WITH PEPPERS & RICE

BLACK BEANS WITH PEPPERS & RICE 1 tablespoon olive oil 1 each medium sweet yellow, orange and red pepper, chopped 1 large onion, chopped 2 garlic cloves, minced 2 cans (15 ounces each) black beans, rinsed and drained 1 package (8.8 ounces) ready-to-serve brown rice 1-1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 1-1/2 cups shredded Mexican cheese blend, divided 3 tablespoons minced fresh cilantro In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through. Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

FAST PORK CHILI

FAST PORK CHILI 1 pound bulk pork sausage 1 large onion, chopped 2 cans (16 ounces each) chili beans, undrained 1 can (28 ounces) crushed tomatoes 3 cups water 1 can (4 ounces) chopped green chilies 1 envelope chili seasoning mix 2 tablespoons sugar In a Dutch oven, cook sausage and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring often.

BEEF BISCUIT BAKE

BEEF BISCUIT BAKE 1 pound ground beef 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1/4 cup 2% milk 2 tablespoons finely chopped onion 1/2 teaspoon chili powder 1/4 teaspoon salt 1 cup cubed Velveeta 1 tube (12 ounces) refrigerated biscuits 2 to 3 tablespoons butter, melted 1/3 cup yellow cornmeal Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes. Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through

Jalapeno Cheese Puffs

Jalapeno Cheese Puffs 1 (8 ounce) package cream cheese, softened 1 cup shredded Monterey Jack cheese 1 (4 ounce) can diced jalapeno peppers 2 cloves garlic, pressed 3 green onions, diced 1 (16 ounce) package wonton wrappers 1 quart vegetable oil for frying In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions. Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal. In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

CROCK POT SPLIT PEA SOUP

CROCK POT SPLIT PEA SOUP 1 package (16 ounces) dried green split peas, rinsed 2 cups cubed fully cooked ham 1 large onion, chopped 1 cup julienned or chopped carrots 3 garlic cloves, minced 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme 1 carton (32 ounces) reduced-sodium chicken broth 2 cups water In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender. Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

CUBE STEAKS WITH GRAVY

CUBE STEAKS WITH GRAVY 1/3 cup all-purpose flour 6 beef cube steaks (4 ounces each) 1 tablespoon canola oil 1 large onion, sliced and separated into rings 3 cups water, divided 1 envelope brown gravy mix 1 envelope mushroom gravy mix 1 envelope onion gravy mix Hot mashed potatoes or cooked noodles Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

IX & FORGET JAMBALAYA

IX & FORGET JAMBALAYA 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (14-1/2 ounces) beef or chicken broth 1 can (6 ounces) tomato paste 3 celery ribs, chopped 2 medium green peppers, chopped 1 medium onion, chopped 5 garlic cloves, minced 3 teaspoons dried parsley flakes 2 teaspoons dried basil 1-1/2 teaspoons dried oregano 1-1/4 teaspoons salt 1/2 teaspoon cayenne pepper 1/2 teaspoon hot pepper sauce 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 1 pound smoked sausage, halved and cut into 1/4-inch slices 1/2 pound uncooked medium shrimp, peeled and deveined Hot cooked rice In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Strawberry Dumplings

Strawberry Dumplings 1 (8 ounce) can crescent rolls 1 sticks butter 3/4 cups brown sugar 1 teaspoons vanilla 1 teaspoon cinnamon 1 teaspoon lemon juice 1/2 cup lemon soda 2/3 cup fresh strawberries-diced Preheat the oven at 350 F. Butter an 8×8 inch baking dish and set aside. Roll diced strawberries in a crescent roll and place in a buttered dish. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, remove from heat and pour over the dumplings. Pour the soda in the middle and along the edges of a pan (not over the rolls) Bake for 30-35 minutes, or until they become golden brown. Serve warm. via~omgchocolatedesserts Yield-8 dumplings

Crescent Roll Casserole

Crescent Roll Casserole 1 lb breakfast sausage 1 package Crescent Rolls (I used Pilsbury) 1 cup Mexican blend cheese 5 eggs 1/4 cup skim milk 1 tsp salt 1 tsp pepper 1 tsp rosemary or oregano Preheat oven to 400 Spray a 9x13 pan with nonstick spray, set aside Cook sausage in a large skillet over medium high heat, making sure to break it up as it cooks, letting it brown completely Remove sausage from pan and place on a plate with paper towels to let excess oil drain off Unroll crescent rolls and pinch together the seams Place into bottom of the pan, spreading it out as necessary to make it fit Spread cooked sausage over crescent rolls Sprinkle cheese over sausage In a medium bowl whisk together eggs, milk, salt, pepper & rosemary Pour egg mixture over cheese Bake for 20-25 minutes, or until crust is golden and eggs are set Let stand for 5 minutes Cut & Serve

Creamy Bacon Chicken

Creamy Bacon Chicken 6 strips bacon cut into small pieces 2 large chicken breasts cut in half lengthwise Flour for dredging 1/4 teaspoon garlic powder Pepper to taste 1/2 cup chicken broth 1/2 teaspoon lemon juice 1 tablespoon butter 1 cup heavy/whipping cream Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave the bacon fat in the pan. Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour. Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside. Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes). Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking. Recipe Notes I suggest using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller chicken breasts, use 4 of them and leave them intact.

3 INGREDIENT CAJUN CHICKEN

3 INGREDIENT CAJUN CHICKEN 3 tablespoons unsalted butter 1 tablespoon salt-free Cajun seasoning blend 1 teaspoon kosher salt 4 boneless, skinless chicken breasts (about 2 pounds total) Arrange a rack in the middle of the oven and heat to 425°F. Place the melted butter, Cajun seasoning, and salt in a small bowl and stir until completely combined. Pat the chicken dry with paper towels. Place the chicken in a 9x13-inch baking dish, spaced slightly apart. Brush the chicken all over with the spiced-butter mixture. Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant read thermometer, 25 to 35 minutes depending on the size of the chicken (start checking at 20 minutes).

Chicken Fried Steak

Chicken Fried Steak 2 large eggs, beaten 1 teaspoon salt ½ teaspoon garlic powder ¼ cup milk 1 ½ pounds beef steak, about 1/2″ thick, tenderized 1 cup plain flour 1 cup breadcrumbs (In a pinch I’ve used finely crushed crackers and the results are delicious) Vegetable oil for frying In a large, shallow bowl, combine the eggs, salt, garlic powder and milk and set aside. Place the flour and breadcrumbs in two separate plates. Pour enough vegetable oil in a large frying pan to be about 1” deep and place over medium high heat. Cut the steak in 4 – 6 equal pieces. Dredge each piece of meat in the flour then the egg mixture, then finally through the breadcrumbs. When the oil is preheated to medium high, place each piece of steak into the hot oil (steak should immediately sizzle when it is dipped into the oil). Test by dropping in a few crumbs; if they sizzle, the oil is hot (about 375). Cover and cook breaded steak on each side for approximately 6 minutes or until it is a golden brown. Drain on a triple thickness of kitchen roll. Transfer to an ovenproof dish and keep warm in the oven until ready to serve. Serves 4 Creamy White Gravy 4 tablespoons of pan drippings or vegetable oil 3 tablespoons plain flour 2 cups milk 1 cup water 2 teaspoons chicken soup base or bouillon granules Salt and freshly milled black pepper to taste Heat drippings or oil in a frying pan to medium. Sprinkle flour over hot oil one tablespoon at a time, whisking well until a smooth paste is formed. Combine milk and water in a medium size jug. Now, whisking constantly, slowly add milk mixture and then the soup base or bouillon. Bring the mixture to a slow boil (adjusting temperature if necessary), continuing to whisk constantly and cook for 1 – 2 minutes. Add salt and pepper to taste and serve immediately. Gravy should be coat the back of a spoon when done. If not, simmer, uncovered to reduce for a thicker consistency or, add more milk or water for a thinner consistency.

Chocolate Potato Cake

Chocolate Potato Cake 1 russet potato 2 oz. unsweetened chocolate 1½ c. all-purpose flour 2 tsp. baking powder ½ tsp. kosher salt ½ c. unsalted butter 1¼ c. packed brown sugar 2 large eggs ½ c. whole milk confectioners' sugar Whipped cream Heat oven to 350 degrees F. Coat a 9- by 2-inch round cake pan with cooking spray. Line the bottom with parchment; spray the paper. Pierce the potato several times and microwave on high until just tender, 4 to 5 minutes. Wrap in foil and set aside. Melt the chocolate according to package directions. In a large bowl, whisk together the flour, baking powder, and salt and set aside. Remove and discard the peel from the potato. In a small bowl, mash the potato until no lumps remain. Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Reduce the mixer to low and mix in the mashed potato and melted chocolate until combined. Alternately add the flour mixture and the milk, mixing just until incorporated. Spread the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with confectioners' sugar before serving and top with whipped cream, if desired.

Air Fryer Churro Apple Pie Bombs

Air Fryer Churro Apple Pie Bombs 1 cup apple pie filling 1 can Grands canned biscuits 1/2 cup butter 3/4 cup sugar 3 teaspoons ground cinnamon Cut pie filling into small pieces using a knife and a fork. Separate biscuits and pull each into 2 layers and place on a clean surface. Roll to about a 4 inch circle with a rolling pin or flatten with your fingers. Preheat air fryer to 350° for 5 minutes. Spoon filling into each dough and pull sides together and pinch to seal. Roll into balls. Place apple pie bombs into air fryer basket about 2 inches apart, cooking in batches depending on how many you can fit into your basket. Cook for 8 minutes or until golden brown. While the first batch bakes, melt the butter. In a medium size bowl mix sugar and cinnamon. Dip cooked apple pie bombs into melted butter on all sides, letting excess drip off. Roll into cinnamon sugar mixture and place on a wire rack. Repeat with remaining ingredients. Serve immediately or at room temperature. Conventional Oven Instructions: If you have a convection oven use the same directions as the air fryer, preheating oven before baking. For a conventional oven: preheat to 375° and increase baking time to 15- 17 minutes, or until cooked through. Best if consumed within a few hours. Leftovers can be stored in a covered container in the refrigerator for 1- 2 days. Reheat in a 300° air fryer for about 2 minutes.

Cabbage Roll Soup

Cabbage Roll Soup 1 lb Hamburger 5 cups Beef stock 1 cup Vegetable Juice 1 1/2 cups Jasmine Rice 1 large Whole canned tomatoes 1 medium White cabbage 4 cloves Garlic 1 tbp Olive oil 4 tbsp Tomato paste 2 tbsp Worcestershire sauce 1 tsp Fresh Jalapeno 1 tbsp Balsamic Vinegar SPICES 1 Bay Leaf 1 tbsp Italian Seasoning 1 tbsp Garlic Powder 1 tsp black pepper 1 tsp Salt In a large stock pot add 1 tbsp of cooking oil along with the chopped onion and ground beef. Cook over medium heat till the beef and onion are browned. Then remove from the pot and set aside. In the same pot add in the beef stock, can of tomatoes, paste and chopped cabbage, along with the remaining ingredients and seasonings. Turn up the heat and bring to a boil then reduce the heat to medium heat adding back in the cooked onions and hamburger along with the bay leaf. Simmer over a medium heat adding in the rice slowly and stir to combine well. Simmer for another 25 minutes and or until the rice is tender. Remove the bay leaf and ladle into soup bowls, enjoy! Servings: 6

Cheddar Ranch Chicken Burgers

Cheddar Ranch Chicken Burgers Chicken Burger Patties 2 lbs ground chicken 1 egg 1/2 cup plain bread crumbs 1 oz ranch seasoning mix 3 garlic cloves smashed and minced 1/2 cup finely diced onion 1/2 cup finely shredded cheddar cheese Instructions: To Make Chicken Burger Patties: Combine all ingredients in the mixing bowl and mix until evenly incorporated throughout. Cover a baking sheet or a large cutting board with parchment paper and shape the burger patties. You want to shape all the patties before starting to cook so that the burgers cook at the same time. Preheat a large cooking pan over medium heat and add oil. Cook burgers for 6-8 minutes on each side, depending on the size of the burgers. To Make Burgers: To make the burgers, you will need buns, bacon, lettuce, tomatoes, and ranch dressing. You can also add any other veggies you would like.

CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS 1 cup seasoned bread crumbs 2 tablespoons grated Parmesan and Romano cheese blend 1 teaspoon pepper 1/2 teaspoon salt 2 large eggs, lightly beaten 2 pounds ground beef SAUCE: 1 large onion, finely chopped 1 medium green pepper, finely chopped 3 cans (15 ounces each) tomato sauce 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1 can (6 ounces) tomato paste 6 garlic cloves, minced 2 bay leaves 1 teaspoon each dried basil, oregano and parsley flakes 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon crushed red pepper flakes Hot cooked spaghetti In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain. Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through. Remove bay leaves. Serve with spaghetti.

CROCK POT CHILI

CROCK POT CHILI 2 pounds lean ground beef (90% lean) 2 cans (16 ounces each) kidney beans, rinsed and drained 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 2 medium onions, chopped 1 green pepper, chopped 2 garlic cloves, minced 2 tablespoons chili powder 1 teaspoon salt 1 teaspoon pepper Shredded cheddar cheese and thinly sliced green onions, optional In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

CROCK POT COWBOY CALICO BEANS

CROCK POT COWBOY CALICO BEANS 1 pound lean ground beef (90% lean) 1 large sweet onion, chopped 1/2 cup packed brown sugar 1/4 cup ketchup 3 tablespoons cider vinegar 2 tablespoons yellow mustard 1 can (16 ounces) butter beans, drained 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) pork and beans 1 can (15-1/4 ounces) lima beans, rinsed and drained In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Combine the brown sugar, ketchup, vinegar and mustard; add to meat mixture. Stir in the beans. Cover and cook on low until heated through, 4-5 hours.

CROCK POT TERIYAKI CHICKEN THIGHS

CROCK POT TERIYAKI CHICKEN THIGHS 3 pounds boneless skinless chicken thighs 3/4 cup sugar 3/4 cup reduced-sodium soy sauce 1/3 cup cider vinegar 1 garlic clove, minced 3/4 teaspoon ground ginger 1/4 teaspoon pepper 4 teaspoons cornstarch 4 teaspoons cold water Hot cooked rice, optional Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

Crockpot Bourbon Chicken

Crockpot Bourbon Chicken 1 1/2 pounds boneless skinless chicken breasts or thighs 1/2 cup apple juice 1/4 cup soy sauce 1/4 cup Imperial Sugar Light Brown Sugar 1/4 cup ketchup 3 tablespoons bourbon 3 tablespoons apple cider vinegar 2 tablespoons honey 5 cloves garlic, minced 2 teaspoons fresh ginger, minced 1/2 to 1 teaspoon red chili flakes, to taste 1 tablespoon cornstarch 1 tablespoon water Green onion, for garnish In a medium bowl, whisk together apple juice, soy sauce, light brown sugar, ketchup, bourbon, honey, apple cider vinegar, garlic, ginger and red chili flakes. Add chicken and toss in sauce. Pour into a greased crock pot and cook on high for 3 to 4 hours (depending on your slow cooker) or on low for 7 to 8 hours. Once cooked, remove chicken from sauce and roughly chop. Set aside. Whisk together cornstarch and water until smooth. Set aside. Transfer sauce to a large sauté pan over medium-high heat. Add cornstarch mixture and bring to a simmer. Continue simmering and stirring until thickened, about 5 minutes. Stir in chopped chicken. Garnish with green onion and serve over rice and broccoli.

Slow-Cooker Teriyaki Beef and Vegetables

Slow-Cooker Teriyaki Beef and Vegetables 1 1/2 lb beef round steak, trimmed of fat, cut into thin bite-size strips 2 tablespoons cornstarch 1/4 cup soy sauce 1/4 cup dry sherry or apple juice 2 tablespoons packed brown sugar 1 teaspoon ground ginger 1 clove garlic, finely chopped 1 can (8 oz) sliced water chestnuts, drained 1/4 cup water 1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed* 1 1/2 cups uncooked regular long-grain white rice 3 cups water In 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts. Cover; cook on Low heat setting about 6 hours. About 30 minutes before serving, in small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth. Stir into beef mixture. Stir in thawed vegetables. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until vegetables are crisp-tender. Meanwhile, cook rice in 3 cups water as directed on package. Serve beef mixture over rice.

Cheesy Taco Chicken Rice

Cheesy Taco Chicken Rice 1 can (10.75 oz.) Condensed Cheddar Cheese Soup 1 can (12.5 oz.) Chunk Chicken Breast (or 2 cups shredded cooked chicken) 3/4 cup water 1 cup Pace Chunky Mild Salsa 2 cups uncooked instant rice Combine soup, chicken, salsa and water in saucepan and bring to a boil. Stir in rice. Cover and let stand 5 minutes.

Zesty Beef & Rice Skillet

Zesty Beef & Rice Skillet 1 tablespoon vegetable oil 1 pound boneless beef sirloin steak, 3/4-inch thick, cut into strips 1 jar (16 ounces) Pace® Picante Sauce 1 cup Beef Broth or Beef Stock 1 cup uncooked regular long grain white rice 1 tablespoon Chopped fresh parsley (optional) Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley, if desired.

CROCK POT HERBED CHICKEN

CROCK POT HERBED CHICKEN 1 tablespoon olive oil 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon seasoned salt 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon pepper 1/2 teaspoon browning sauce, optional 4 bone-in chicken breast halves (8 ounces each) 1/2 cup chicken broth In a small bowl, combine the first 7 ingredients and, if desired, browning suace; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

CROCK POT PORK CHOPS

CROCK POT PORK CHOPS 1/2 cup all-purpose flour, divided 1/2 teaspoon ground mustard 1/2 teaspoon garlic pepper blend 1/4 teaspoon seasoned salt 4 boneless pork loin chops (4 ounces each) 2 tablespoons canola oil 1 can (14-1/2 ounces) chicken broth In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

CROCK POT SPLIT PEA SOUP

CROCK POT SPLIT PEA SOUP 1 package (16 ounces) dried green split peas, rinsed 2 cups cubed fully cooked ham 1 large onion, chopped 1 cup julienned or chopped carrots 3 garlic cloves, minced 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme 1 carton (32 ounces) reduced-sodium chicken broth 2 cups water In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender. Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

ORANGE CHOCOLATE CHIP RICOTTA COOKIES

ORANGE CHOCOLATE CHIP RICOTTA COOKIES 2 cups (284g) all-purpose flour (scoop and level to measure) 1 1/2 tsp baking powder 1/4 tsp salt 1 cup (200g) granulated sugar 1/2 cup (113g) unsalted butter, softened 1 Tbsp + 1 tsp orange zest (from 2 large navel oranges) 1 large egg 1 cup (241g) whole milk ricotta cheese (I recommend Galbani) 1 tsp vanilla extract 1 cup (165g) mini semi-sweet chocolate chips GLAZE: 1 1/4 cups (154g) powdered sugar 2 1/2 Tbsp fresh orange juice 1 tsp orange zest (about 1/2 navel orange) In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and 1 Tbsp + 1 tsp orange zest until combined (scrape bowl as needed throughout mixing process). Mix in egg then blend in ricotta and vanilla extract. Add in flour mixture and mix until nearly combined then mix in chocolate chips. Cover bowl and chill 1 - 2 hours until it's not quite so sticky and a little easier to work with (if needed you can freeze it for a bit). Preheat oven to 350 degrees during last 20 minutes of dough chilling. (Note, don't use dark cookie sheets for this recipe or bottoms will burn). Scoop dough out using a medium cookie scoop or two spoons (so you have just a heaping 1 Tbsp) and drop onto parchment paper or silicone liner lined baking sheet spacing cookies 2-inches apart. Leave remaining dough chilled. Bake cookies in preheated oven 13 - 14 minutes until almost set. Let cool on pan several minutes then transfer to a wire rack to cool completely. Repeat with remaining dough (placing dough on a cool baking sheet). For the glaze, in a small mixing bowl whisk together powdered sugar, orange juice and orange zest. Spoon over cooled cookies. Let glaze set at room temperature. Store cookies in an airtight container.

CHERRIES IN THE CLOUD

CHERRIES IN THE CLOUD 1 9" pre-baked angel food cake 8 ounces cream cheese room temperature ½ cup powdered sugar ½ cup milk 12 ounces Cool Whip (thawed) 42 ounces cherry pie filling (2 cans) In a large bowl, whip the cream cheese, powdered sugar and milk until smooth. Gently mix in the Cool Whip. Break the cake into small pieces and add into the whipped mixture. Fold to combine and place in a 9×13 baking pan. Spread the cherry pie filling on top and refrigerate until serving.

TATER TOT SAUSAGE BREAKFAST CASSEROLE

TATER TOT SAUSAGE BREAKFAST CASSEROLE 2 lb hot breakfast sausage 1 (30-32oz) bag frozen tater tots 1 tsp salt 1/2 tsp pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1-1/2 cups shredded cheddar cheese 1/2 cup mozzarella 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. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9×13-inch pan. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture. **Cover and refrigerate at this point if baking later.** Bake uncovered for 60 – 70 minutes, or until eggs are set.

SHEET PAN PANCAKES

SHEET PAN PANCAKES 4 cups Bisquick Pancake Mix 2 cups milk 4 eggs toppings of your choice (I used fresh berries) 8 tbsp butter (melted) Preheat your oven to 425 degrees and generously grease a sheet pan. In a large bowl, whisk together the Bisquick, milk and eggs (you're basically doubling the pancake recipe on the box). Pour the pancake batter onto your greased pan and top with the toppings of your choice. In the center rack, bake for about 15 minutes or until golden brown. Brush with melted butter. Use a pizza cutter or knife to cut the pancakes before serving. Recipe Notes You can use any classic pancake recipe for this, I'm just a Bisquick kind of gal. Serving an extra large crowd? Make 2 sheet pans, and top each one with different toppings for variety.

Instant Pot Stuffed Pepper Casserole

Instant Pot Stuffed Pepper Casserole 1 pound ground beef 1 small yellow onion, diced (about ½ cup) 2 cloves garlic, minced 2 green bell peppers, diced 1 can (14 oz) diced tomatoes (don't drain) 1 can (15 oz) tomato sauce ⅔ cup beef broth ⅔ cup jasmine rice 1 Tbsp Worcestershire sauce ½ tsp kosher salt ½ tsp black pepper 2 cups shredded Cheddar-Jack cheese For the pressure cooker, select "browning/saute" to preheat the pot. Once hot, add the ground beef and onion and saute for about 5 minutes, stirring constantly until beef is browned. I drained out any extra fat/oil. Next, add the garlic and bell peppers, saute for 1 full minute. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt. Serve

Instant Pot Sweet and Sour Chicken

Instant Pot Sweet and Sour Chicken 8 chicken drumsticks ½ cup chicken broth 1 can (20 oz) crushed pineapple, with juices 1 medium onion, diced 1 sweet red pepper, diced in large chunks 1 jalapeno pepper, seeded and diced small ¼ tsp crushed red pepper flakes 1 cup barbecue sauce 2 Tbsp cornstarch 2 Tbsp water In the pressure cooker pot, add chicken broth, crushed pineapple (with juice), chopped onion, diced red pepper, jalapeno, crushed red pepper flakes, chicken drumsticks, and bbq sauce. Secure the lid in place, making sure the sealing ring is snug and the valve on top is pushed down and set to “SEALING.” Select HIGH PRESSURE and a cook time of 15 minutes. After cook time ends, allow to naturally release for 10 minutes. If you want a thick sweet and sour sauce to put over the chicken, remove the legs from the instant pot. In a small bowl, whisk together the cornstarch and water. Pour into the Instant Pot. Turn pressure cooker on “SAUTE” and allow to bubble while stirring constantly. Turn off when desired thickness is reached (sauce will thicken as it cools too). Return the chicken to the pot and serve! Notes Add the ingredients IN THE ORDER written to avoid a burn notice! Time to cook does not include time Instant Pot takes to come to pressure

Chicken Tetrazzini

Chicken Tetrazzini 16 oz thin spaghetti, cooked (or any of your favorite noodles) ½ cup butter (plus more for buttering pan) 4 chicken breasts, cooked, diced 2 cans cream of chicken soup 2 cup sour cream ½ cup dry white wine (I use Beringer, but you can also use cooking wine) 1 tsp kosher salt ½ tsp ground black pepper 2 Tbsp parmesan cheese 2 cup shredded mozzarella cheese Combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly!

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins FOR THE MUFFINS: 3 cups all-purpose flour 1 tsp kosher salt 1 tsp baking powder 1 tsp baking soda 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 7 lemons, zested and juiced (save the juice) 1 tsp vanilla extract 2 cups vanilla Greek yogurt 2 Tbsp poppy seeds FOR THE SIMPLE SYRUP: ¼ cup granulated sugar ¼ cup reserved lemon juice (from your fresh lemons above) FOR THE LEMON GLAZE: 3 cups powdered sugar ¼ cup reserved lemon juice (from your fresh lemons above) 2-4 Tbsp heavy cream (or milk) Zest and juice all the lemons first. You should have approximately 1 cup juice from your lemons. Set aside. In a small bowl, combine your flour, salt, baking powder, and baking soda. Set aside. In a large mixing bowl beat butter with sugar until fluffy (about 2 minutes). Add eggs, lemon zest, ¼ cup of lemon juice, and vanilla extract. Using a wooden spoon at this point, mix in flour mixture and yogurt alternatively until fully combined (in about 3 additions). Do not over-beat, just mix until incorporated. Fold in poppy seeds. Scoop batter into muffin tins that have been greased with baking spray. Fill each tin about ⅔ full. Bake in a 350 degree F oven for 16-18 minutes (if making mini muffins, bake for about 11 minutes). Remove from oven. Place muffins on a wire rack (with wax paper or parchment paper under the rack to catch any of the syrup/glaze). In a small saucepan, whisk together the simple syrup ingredients over low heat. Whisk until sugar is dissolved. Spoon warm syrup over muffins (they don't have to be cooled). For the glaze, whisk together the sugar, lemon juice and heavy cream. Add more or less cream to get desired consistency. Pour over cooled muffins. Allow to set (about 15 minutes). Enjoy. Store in airtight container for up to 3 days. ENJOY!

Carrot Cake Muffins

Carrot Cake Muffins For the muffins: 1 cup granulated sugar ½ cup canola oil 2 large eggs 1 cup all-purpose flour ½ tsp baking soda ½ tsp baking powder 1 tsp cinnamon 1 cup shredded carrots For the topping: 2 Tbsp unsalted butter, softened 2 oz cream cheese, softened ½ tsp vanilla extract 1 cup powdered sugar 1-2 Tbsp heavy cream ½ cup chopped walnuts Preheat oven to 350°F. Spray muffin tin with baking spray. Set aside. In a large bowl, mix the sugar, oil and eggs together. Add in flour, baking soda, baking powder, and cinnamon. Mix until fully combined. Fold in carrots. Using a large cookie scoop, fill muffin tin with batter about ⅔ full each. You should get 10-12 muffins. Bake for 20-24 minutes. Remove from pan and cool completely. For the frosting, beat the butter, cream cheese, vanilla, sugar and heavy cream until smooth and fluffy. Drizzle over each muffin and add a sprinkle of the chopped walnuts. Serve

Instant Pot Sausage Gravy

Instant Pot Sausage Gravy 2 lb ground pork sausage 2 Tbsp unsalted butter ½ cup chicken broth ½ cup all-purpose flour 4 cups milk 1 tsp kosher salt 1 tsp black pepper 16 canned biscuits Bake biscuits according to package directions, or make homemade. Turn the Instant Pot on "SAUTE", when it's hot, add the sausage. Cook until browned, breaking it up with a wooden spoon. Do NOT drain the grease. Add in butter and chicken broth. Scrape the bottom of the pot with the wooden spoon to get any browned bits that stick to the pan, this will prevent the "burn" notice. Lock the lid and turn the pressure release valve to "SEALING." Select "HIGH PRESSURE" with a cook time of 4 minutes. While the sausage is pressure cooking, combine milk and flour in a bowl, whisking it together. When the cook time ends, do a quick release by moving the pressure cooker valve on top to "VENTING." Open the lid. Turn Instant Pot back on "SAUTE." Add in the milk mixture and the salt and pepper. Stir until sausage gravy is thick and bubbly, this will take several minutes. Serve over cooked biscuits.

Dijon Chicken Smothered in Mushrooms

Dijon Chicken Smothered in Mushrooms 4 boneless skinless chicken breasts (about 1 lb) 1/4 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive or canola oil 1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can) 1 jar (4.5 oz) sliced mushrooms, drained 1 1/2 tablespoons Dijon mustard Chopped fresh thyme, if desired Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Slow-Cooker Smothered Pork Chops

Slow-Cooker Smothered Pork Chops 4 bone-in pork chops, about 3/4 inch 1/4 teaspoon salt 1/2 teaspoon pepper 4 slices bacon, cut into 1/2-inch pieces 1 large yellow onion, cut into 1/2-inch thick slices 2 cloves garlic, finely chopped 1 1/2 cups chicken broth (from 32-oz carton) 2 teaspoons Worcestershire sauce 2 bay leaves 2 tablespoons water 2 tablespoons cornstarch 1 tablespoon cider vinegar 1 Spray 4-quart slow cooker with cooking spray. 2 Pat pork chops dry with paper towels; season both sides with salt and pepper. 3 Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Increase heat of skillet to medium-high; add pork chops to bacon drippings in skillet. Cook about 4 minutes on each side or until browned. Transfer to slow cooker. 4 Add onions to skillet. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover; cook on Low heat setting 2 hours or until pork chops are just done, but still moist. 5 Remove pork chops to serving tray; cover with foil to keep warm. Increase slow cooker to High heat setting. 6 In small bowl, beat water, cornstarch and vinegar with whisk. Stir into liquid in slow cooker. Cover; cook 20 to 25 minutes or until slightly thickened. 7 Ladle sauce over pork chops; serve immediately.