Crustless Cranberry Pie

Crustless Cranberry Pie from my friend Juli's collection.

1 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts (Optional)
1/2 cup melted butter or margarine
2 eggs
1 teaspoon almond extract

Preheat oven to 350.
Grease one 9 in pie pan.
Combine flour, sugar, and salt.
Stir in the cranberries and the walnuts and toss to coat.
Stir in the butter, beaten eggs, and almond extract.
If you are using frozen cranberries the mixture will be very thick.
Spread the batter into the pan.

Bake at 350 for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Serve with whipped cream or ice cream.

Frosted Peanut Butter Brownies

1 1/2 cup butter
1/3 cup cocoa
2 cups sugar
1 1/2 cup flour
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla
1 - 8oz jar chunk peanut butter
1/3 cup milk
1/4 cup cocoa
1 box Confectioner sugar
10 large marshmallows


Cook 1 cup butter and 1/3 cup cocoa in saucepan on low heat, stirring often, until butter melts.
Remove from heat.
Combine sugar, flour and salt in large bowl and beat until blended add eggs and vanilla, beat until blended.
Blend in the cocoa mixture.
Spread mixure in a 8x8 square pan.
Bake at 350 degrees for 20 minutes until toothpick comes out clean.

Remove lid from peanut butter jar and microwave on medium for 2 minutes, stir.
Spread melted peanut butter over warm brownies.
Chill 30 minutes.
Cook remaining 1/2 cup butter. 1/3 cup milk and marshmallow in large pan over medium heat - stir often until melted.
Remove from heat and whisk in 1/4 cup cocoa.
Stir in Confectioner's sugar until smooth.
Spread over peanut butter.
Chill 20 minutes and then cut into squares.

Chili-rubbed Steak with Rosemary Potatoes

Chili-Rubbed Steak with Rosemary Potatoes

Potato Ingredients:
2 large Yukon potatoes, each cut into six equal pieces, lengthwise
2 tablespoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
1 tablespoon Kosher salt
Black pepper, a few good grinds
1 tablespoon parsley, chopped

Preheat the oven to 400 degrees F.
In a large bowl combine all ingredients except for the parsley and toss to coat. Transfer to a foil lined baking sheet and bake until nicely colored and cooked inside, flip and stir after 10 minutes to prevent burning.
Remove from the oven and toss with the parsley.
Season to taste.

Steak Ingredients:
2 1/2 lb. Sirloin steaks, 1 inch thick
1 teaspoon chili powder
1 teaspoon cumin, powdered
1 teaspoon oregano, dried
3 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon Kosher salt
A few good cranks of black pepper
1 tablespoon extra virgin olive oil

Preheat grill to medium-high.
Combine the dry ingredients to create the rub.
Rub 1 tablespoon of the mixture evenly into each steak and allow to marinate at room temperature for 30 minutes.
Brush a light layer of oil onto the meat and grill 5-6 minutes on each side, rotating the meat 45 degrees after 3 minutes to get nice marks on the steak.
Allow the meat to rest at least 10 minutes, covered with foil, prior to slicing.

Cappuccino Chocolate Chunk Muffin Mix (gift jar)

1 1/2 qt. glass jar
2 cups flour
4 squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup sugar
1/2 cup GENERAL FOODS INTERNATIONAL Suisse Mocha
2-1/2 tsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1/2 tsp. salt

LAYER ingredients in 1-1/2-qt. glass canister or jar in the following order (from bottom to top): flour, chocolate, sugar, flavored instant coffee, baking powder, cinnamon and salt, tapping jar gently on counter to settle each layer before adding the next layer.
Cover.

ATTACH baking directions (see below) to jar.

BAKING Directions: Preheat oven to 375°F.
Beat 1 egg in large bowl; stir in 1 cup milk and 1/2 cup (1 stick) butter or margarine, melted.
Empty muffin mix into bowl.
Stir just until moistened.
Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.
BAKE 15 to 20 min. or until toothpick inserted in centers comes out clean.
Cool 5 min.; remove from pan.
Cool completely on wire rack.

Grown Up Hot Chocolate

Grown Up Hot Chocolate

2 envelopes or 1/2 cup instant hot coccoa mix
3 cups hot brewed coffee
1/4 half and half cream
shot of rum
whipped topping
ground cinnamon (optional)

In a small saucepan whisk together coffee, coccoa mix, cream, and rum until heated through and coccoa is disloved.

Pour into mugs.

Garnish with whipped topping and sprinkle with cinnamon if desired

Cajun Turkey

(I seen this on the Today Show and cannot wait to try it.)

• 1 15-18 lb turkey
• 6 lbs Plugra butter (or other European-style high-fat-content butter)
Angel Dust Cajun seasoning

• 1 teaspoon Kitchen Bouquet
• 3 tablespoons Hungarian paprika
• 1 1/2 tablespoons Spanish paprika
• 5 teaspoons salt
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dried oregano
• 1 teaspoon ground white pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

For Angel Dust Cajun seasoning: In a small bowl, combine all ingredients. Use as needed and store in an airtight container for up to 2 months.

For turkey: Cut four of the pounds of butter into cubes. Set two pounds of the cubes aside. Carefully work your fingers between the skin and the meat of the breast. Work two pounds of butter cubes in between and distribute evenly.

Place the reserved cubed butter in the cavity of the turkey and distribute evenly.

Melt the last two pounds of butter, stir in Angel Dust and Kitchen Bouquet. Place the turkey in a deep roasting pan. Gradually pour melted butter over the bird, massaging the mixture into the skin as you go.

Place the turkey into a preheated 450-degree oven and roast for one hour uncovered. After the first hour, cover with aluminum foil and continue to roast until done (approx. 15 minutes per pound). Baste the bird every half hour to ensure a crisp, golden skin.

Chocolate Mint snow Top Cookies

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups mint flavored semi-sweet chocolate morsels
6 Tablespoons butter, softened
1 cup sugar
1 1/2 teaspoon vanilla extract
2 eggs
Confectioners sugar


In bowl, combine flour, baking powder and salt; set aside.
Over hot water, melt 1 cup mint morsels, stirring until smooth.
In bowl, beat butter and sugar until creamy.
Add melted morsels and vanilla.
Beat in eggs.
Gradually beat in flour mixture.
Stir in remaining morsels.
Wrap dough in plastic wrap; freeze until firm.
Preheat oven to 350 degrees.
Shape dough into 1-inch balls; coat with confectioners sugar.
Place on ungreased cookie sheet.
Bake 10-12 minutes, until tops appear cracked.
Let stand 5 minutes on cookie sheet.
Cool completely.

Raisin Walnut Bars

1 cup chopped raisins
1/2 cup raspberry or plum jam
2 eggs
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts
1 teaspoon grated orange peel
1 teaspoon vanilla
powdered sugar

Prepare shortbread:
combine 1-1/4 cups flour, 1/3 cup granulated sugar and 1/2 cup butter.
Blend to fine crumbs.
Press firmly into bottom of greased 8 inch square pan.
Bake at 350 degrees about 25 minutes or until lightly browned.

Mix raisins & jam.
Spread over shortbread.
Beat eggs with brown sugar, flour, baking powder and salt.
Stir in walnuts, orange peel and vanilla.
Pour mixture over top.
Return pan to oven.
Bake 35 to 40 minutes until top is browned and springs back when punched.
Cool in pan.
Sift with powdered sugar.
Cut into 24 bars.

Molasses Cookies

3/4 cup shortening (melted)
1 cup sugar
1/4 cup molasses (robust flavor)
1 egg
2 teaspoons soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon


Melt shortening and let cool.
Add sugar, molasses and egg, beat well.
Sift soda, flour, cloves, salt, ginger and cinnamon.
Mix well.
Chill.
Roll into small balls and then in sugar.
Place on greased cookie sheet.
Bake at 375 degrees for 8-10 minutes.

Cheesiest Fried Chicken Empanadas

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat vegetable oil in a deep-fryer to 350 degrees F, or in skillet

In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.

Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.

Cut out rounds, using a 3-inch cookie cutter.

Re-roll dough as needed.

Repeat procedure with remaining pie crusts, making 12 to 15 circles total.

Arrange 1 round on a clean, flat surface.

Lightly brush the edges of crust with water.

Place 1 heaping teaspoon of chicken mixture in the center of the round.

Fold the dough over the filling, pressing the edges with a fork to seal.

Repeat with the remaining rounds and chicken mixture.

Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown.

Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce
In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Bacon and Cheese Frittata

5 slices bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
8 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
couple slices of American cheese, broken into pieces

Preheat the oven to 325 degrees F.
In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp
Drain on a paper towel, then chop into bite-size pieces.
Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet.
Add the onion and cook over medium-low heat until softened, about 7 minutes.
Let cool.
In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently.
In a 9- or 10- inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet).
Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes.
Bake in the oven until the frittata is firm, 20 to 25 minutes.
Gently run a rubber spatula around the sides of the skillet to loosen the frittata.
Place a serving plate over the skillet and carefully flip the pan to release the frittata

Cappuccino Chocolate Chunk Muffins

1-1/2 cups flour
1 env. GENERAL FOODS INTERNATIONAL COFFEES Mocha Hot Cappuccino Flavor
1/2 cup sugar
1-1/2 tsp. Baking Powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 eggs
1/2 cup chilled freshly brewed Coffee
1/2 cup Sour Cream
1/4 cup (1/2 stick) butter or margarine, melted
2 squares BAKER'S Semi-Sweet Chocolate, chopped

PREHEAT oven to 375°F.

Mix flour, dry cappuccino mix, the sugar, baking powder, cinnamon and salt in large bowl; set aside.

Beat eggs, brewed coffee, sour cream and butter in small bowl with wire whisk until well blended.

Add to flour mixture; stir just until moistened.

Stir in chopped chocolate.

Spoon into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.

Bake 30 min. or until toothpick inserted in centers comes out clean.

Mexican Wedding Cakes

1 cup pecan halves or pieces
1 cup butter, softened
2 cups powdered sugar, (divided)
2 cups flour
2 tsp. vanilla
1/8 tps salt

Place pecans in food processor until pecans are ground, but not pasty.

Beat butter and ½cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup of flour, vanilla, and salt. Beat at low speed until well blended. Stir in remaining cup of flour and ground pecans with spoon.

Shape dough into a ball; wrap and refrigerate 1 hour or until firm.

Pre-heat oven to 350, shape tablespoons of dough into 1 inch balls, place 1 inch apart on UNGREASED cookie sheets.

Bake 12-15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes.

Place 1 cup of powdered sugar in a 9 X 13 inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in the powdered sugar coating well. Let cookies cool in sugar.

Sift remaining ½ cup powdered sugar over the cookies before serving.

Chicken Scampi

White sauce base:

Heat 1 tablespoon butter in nonstick skillet.

After it's melted, add 2 tablespoons flour and cook for 2 minutes on med heat.

Slowly add milk and stir constantly to get rid of lumps. when you have added enough milk, you should have like a white gravy consistency.

Set this aside.

You will have much more white sauce than you will actually need.

Scampi sauce:

2 sticks butter
2 tblspns crushed garlic (real garlic; not salt or the dried stuff
2 tblspns chicken stock
3/4 cup chablis (actually, I used riesling and it worked fine) or any white
wine that's not too sweet
1 cup water
1/4 cup white sauce
1 teaspoon crushed red pepper
2 tblspns italian seasoning

chicken tenderloins (how much chicken you want)
black pepper to taste .



Heat butter over a slow heat. add the garlic, italian seasoning and crushed
red pepper.

Cook for about 2 minutes on low heat, add the wine, water, and chicken base.

Stir until combined add the white sauce mix and stir until
slightly thickened.

The rest of it...
1/2 package of angel hair, cooked according to package directions
thinly sliced bell peppers (red, green and yellow)
thinly sliced red onions
about 10 whole garlic cloves

Put the garlic cloves in a small nonstick skillet with some oil and braise
them for about 20 minutes on low heat. Just put the lid on the skillet and
let them cook...they should be golden and really soft when they are done.

In a large nonstick skillet, saute the peppers and onions for a few
minutes. also, saute chicken tenderloins (however many you feel like
cooking or eating!)Add the angel hair and pour the sauce over. saute until
everything is mixed together and sauce is reheated. add garlic cloves

Honey Dijon Fettuccine and Chicken

1 (9-oz.) package fettuccine
4 chicken breast halves
1 (14.5-oz.) can chicken broth
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons cornstarch
1 cup yellow bell pepper
1/2 cup red bell pepper strips
1/2 cup red onion strips

Combine broth, mustard, honey and cornstarch in small bowl; mix until smooth. Transfer to medium skillet; add chicken breasts, bell peppers and onion. Heat to a gentle boil; reduce heat to low.

Cook, covered for 10 minutes or until sauce is thickened, vegetables are tender-crisp and chicken is heated through. Serve over hot fettuccine.

Spicy Wine Roast

3 pounds beef pot roast
1 small onion – chopped
1 package brown gravy mix
1 cup water
1/4 cup ketchup
1/4 cup dry red wine
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
Salt
Freshly ground black pepper
Fresh parsley -- for garnish, -- chopped

Sprinkle meat with salt and pepper.
Place in crockpot.
Combine the remaining ingredients, except parsley, and pour over meat.
Cover and cook on low 10 hrs.
Remove the meat and slice.
Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.

Turtle Cupcakes

Turtle Cupcakes

Chocolate Cupcakes
Ingredients
1 package (18.25 oz.) chocolate cake mix
1/3 cup unsweetened cocoa powder
3 eggs
1 1/3 cups water
1 cup mayonnaise

Directions
In large bowl, combine cake mix and cocoa.

Add eggs, water, and mayonnaise; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.

Beat on medium speed 2 minutes.

Pour batter into prepared pan.

Bake 18-20 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Praline Filling

1 cup (2 sticks) unsalted butter, softened
8 egg yolks
2 cups firmly packed brown sugar
1/4 teaspoon salt
1/4 teaspoon maple flavoring
2 cups finely chopped pecans

Directions
In medium saucepan, combine butter, egg yolks, brown sugar and salt.

Bring to a boil over medium heat, whisking constantly until thickened, about 10 minutes.

Remove from heat; stir in maple flavoring and pecans.

Transfer to medium bowl; cover surface with plastic wrap to prevent skin from forming.

Refrigerate 2 hours or until chilled.

Stir before using; chill cupcakes.

Refrigerate until ready to serve.

Caramel Icing

20-25 caramels
1/4 cup evaporated milk
1 teaspoon Pure Vanilla Extract
1/3 cup chopped peanuts

Directions
In medium microwavable bowl, combine caramels and evaporated milk; heat on medium heat, stirring occasionally, until caramels are melted.

Stir in vanilla.

Dip cupcake tops into caramel mixture; sprinkle with peanuts.

Carmelized Beef Skewers

1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, divided
1/4 cup Barbecue Sauce
1 tsp. Dijon Mustard

Toss steak with half of the steak sauce; let stand 10 min. to marinate

Meanwhile, combine remaining steak sauce, the barbecue sauce and mustard; set aside.

Pre heat grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.

Grill skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.

Tamale Ranch Beef Casserole

1 cup yellow cornmeal
1 cup water
1/4 teaspoon salt

Beef Mixture

4 slices bacon
1 pound lean ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dried parsley flakes or about 1/4 cup fresh chopped parsley
1/2 cup chopped celery
1 cup chopped onion
1 clove garlic crushed
1 can (14.5 ounces) diced tomatoes
1 1/2 cups shredded Cheddar cheese

In a medium saucepan, mix together cornmeal, 1 cup water and 1/4 teaspoon salt.

Cook over medium heat, stirring frequently, for about 5 minutes, or until thickened.

Pour into a greased 13x9x2-inch baking pan.

Chill.

In a large skillet, fry bacon until crisp; drain on paper towels then crumble.

Set aside.

Pour off skillet drippings; return 1 tablespoon of drippings to the pan.

Brown ground beef with 1/2 teaspoon salt, 1/8 teaspoon pepper and the parsley in pan drippings; remove and set aside.

Drain off excess grease, leaving about 1 tablespoon. Sauté onion, celery and garlic in pan drippings until softened; add tomatoes, cheese and remaining 1/2 teaspoon salt.

Remove chilled cornmeal mixture from the refrigerator.

Turn pan upside down to remove cornmeal mixture in one piece. Cut into small squares, about 1 1/2 inches each.

Set aside 10 for topping, then place half of the remaining squares into the bottom of a greased casserole.

Top with half of the browned meat and half of the sauce and crumbled bacon.

Make another layer of cornmeal cubes, meat, another layer of sauce and bacon.

Arrange the 10 saved cornmeal cubes around the edge of baking dish.

Bake beef and cornmeal dish at 350° for 40 minutes.

Raspberry Filled Lemon Cupcakes

Lemon Cupcakes

1 package (18.25 oz.) white cake mix (no pudding in the mix)
1 1/4 cups water
2 tablespoons vegetable oil
3 egg whites
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice

Preheat oven to 350°F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, water, oil and egg whites; beat with electric mixer 2 minutes.
Add lemon zest and juice; mix until well blended. Spoon into baking cups.
Bake 20-22 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely.

Raspberry Filling

1 package (16 oz.) frozen raspberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice

Drain raspberries, reserving liquid.
Add enough water to liquid to equal 1 1/4 cups.
In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Stir thawed raspberries into cooled mixture.
Fill cupcake.

Confectioners' Sugar Glaze Icing

1 1/4 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon Clear Vanilla Extract

Stir milk into sugar.
Add vanilla.
Drizzle on cupcakes.

Iced Tea Chicken Wings

Uncooked Chicken Wings
Dry Iced Tea mix
1/2 cup honey
2 Tbspns. sesame seeds
Bread chicken wings in pre sweetened Ice tea mix.

Place chicken wings on a baking sheet or large casserole dish. Bake for 45 min at 325.

Remove wings and pour off grease. Place wings in mixing bowl.

Add 1/2 cup of honey and 2 tablespoons of sesame seeds. (add hot sauce if you wish)

Mix and place back into oven for 20 more min.

Serve with Blue Cheese

Lemon Rosemary Chicken

2 medium lemons
1 tablespoon chopped fresh rosemary (or ½ teaspoon dried rosemary leaves)
¼ teaspoon coarsely ground black pepper
1 clove garlic, minced
4 small skinless, boneless chicken breast halves (about 1 lb)

Grate enough peel from 1 lemon to equal 2 teaspoons.

Cut lemon in half and set aside.

Thinly slice half of second lemon, reserving slices for garnish.

Squeeze lemon juice from remaining 3 lemon halves into small bowl.

Stir in lemon peel, rosemary, pepper, and garlic.

Preheat heavy skillet-grill or 12" skillet or use a non-stick pan. Heat skillet over medium-high heat until very hot.

Meanwhile, toss chicken breast halves with lemon juice mixture.

Place chicken breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture.

Turn chicken over and cook 5 minutes longer until juices run clear when thickest part of chicken breast is pierced with a knife.

Garnish with lemon slices.

Sante Fe Spinach Dip

1 medium onion chopped small
2 cans spinach (drained)
1 can plum tomatoes chopped small
1 can green chilies chopped and drained
8oz cream cheese
1 up half and half
10oz grated Monterey Jack cheese
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste

Saute onion in skillet over medium heat until softened.

Add tomatoes and chilies and cook 2 minutes longer.

Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar.

Season with salt and pepper.

Spoon mixture into shallow baking dish and bake at 400 degrees until dip is bubbly and top is a light brown. Approx. 35 minutes.

Top off with a spoonful of sour cream and serve with tortilla chips.

Shepherd Pie

1 1/2 lbs. Ground Meat
2 small onions, chopped
1/4 C. Beef Bouillon
1 can (16.5 oz.) English Peas
4 to 5 carrots, thinly sliced
2 C. Gravy
8 potatoes (2 1/2 pounds) mashed and seasoned with salt, pepper, and butter

prehea oven to 350 degrees

Cook meat and onions in 1/4 cup bouillon until well done.

Drain and season.

Place mixture in an 8 x 11 inch baking pan, cover with layer of carrots and peas.

Prepare two cups medium thick gravy using bouillon to flavor.

Pour hot gravy over meat and vegetables.

Mash potatoes, seasoning with a little milk, salt, and pepper.

Spread potatoes over meat mixture and dot the top with butter.

Bake 1 hour.

Paprika Pork Tenderloin

1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/2 pound pork tenderloin, coarsely chopped
1/2 teaspoon chili powder
2 cloves garlic, minced
1 1/2 teaspoons paprika, sweet Hungarian
1 tablespoon flour
1 cup chicken broth
3 medium tomatoes, chopped, or 1 can (14.5 ounces) tomatoes, diced
1 tablespoon tomato paste
1 red bell pepper, chopped
1/2 cup sour cream or plain yogurt
salt and pepper, to taste

In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil.

Add the pork and saute until browned.

Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.

Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.

Stir in chicken broth a little at a time; mix well.

Stir in tomatoes, tomato paste, and red pepper.

Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.

Stir occasionally.

Pour about 1/2 cup of cooking liquid into a bowl and blend in the sour cream or yogurt.

Remove pork mixture from heat and add yogurt mixture; stir gently to combine.

Season to taste with the salt and pepper and heat through.

Do not boil.

Serve with hot cooked rice or noodles.

Cream of Mushroom Sooup

1 lb. mushrooms
1/4 cup. margarine or butter
3 tablespoons flour
1/2 teaspoon salt
1 cup whipping (heavy) cream
1 can (14 1/2-oz) ready to serve chicken broth
pepper

Slice enough mushrooms to measure 1 cup. Chop the remaining mushrooms.

Melt margarine in 3-quart saucepan over medium heat. Cook all the mushrooms in the margarine about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.

Gradually stir in whipping cream, and broth; heat until hot. Sprinkle with pepper.

(4 cups)

Margarita Cupcakes

1 package (18.25 oz. white cake mix (no pudding in the mix)
1 can (10 oz.) frozen Margarita mix, thawed (undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest


Heat oven to 350° F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
Stir in lime zest; mix completely.
Fill prepared pans 2/3 full.
Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
Cool in pan on cooling rack 5-8 minutes.
Remove cupcakes from pan; cool completely.
Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist.


Key Lime Cream Cheese Icing
Ingredients
8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioners' sugar

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

Pink Lemonade Cupcakes

12 teaspoons pink colored sugar
1 package white cake mix
Water (amount based on cake mix instructions)
3/4 cup thawed frozen pink lemonade mix (undiluted)
1 tablespoon finely chopped lemon peel

Preheat oven 350°F.

Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each heart shape in the pan.

Add water to pink lemonade mix to total amount of water called for on cake mix package directions.

Follow cake mix package directions to prepare cake, adding chopped lemon peel.

Pour into prepared pan.

Bake 20-25 minutes or until toothpick inserted comes out clean.

Cool 10 minutes in pan on rack; remove and cool completely before decorating.
* * * * *

Lemon Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter, softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups sifted confectioners' sugar (approx. 1 lb.)
Additional lemon juice or milk

In large bowl, cream shortening and butter with electric mixer until light and fluffy.

Add Lemon juice and zest; beat well.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

Tip:
Icing the cupcakes in pink or yellow! Top with cake sparkles or a lemon candy!

Carmel Cashew Bars

1 roll refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups crisp rice cereal
1 1/4 cups chopped cashews

Heat oven to 350°F.

In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

In 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth.

Remove from heat.

Stir in cereal and cashews.

Spread cereal mixture over crust.

In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth.

Spread over cereal mixture.

Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

Creamy Mojito Pie

Crust
1 refrigerated pie crust, softened as directed on box

Filling
1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract

Topping
1 1/2 cups whipping (heavy) cream
1/4 cup Confectioners Powdered Sugar
3/4 to 1 1/2 teaspoons mint extract

Garnishes, if desired
Fresh mint sprigs
Lime slices

Heat oven to 450ºF.

Make pie crust as directed on box for using 9-inch glass pie plate.

Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.

In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.

In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.

Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

Memphis Style BBQ Sauce

5 oz dark soy sauce
23 oz tomato juice
5 oz Worcestershire sauce
12 oz ketchup
1 cup apple cider vinegar
1 cup brown sugar
1 lemon's juice
1 tsp. red pepper
1 tsp. black pepper
1 tsp. dry mustard
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. oregano
½ tsp. allspice
½ tsp. ginger
½ tsp. basil

Mix all ingredients in a saucepan and simmer 1 hour.

Let stand several hours before serving.

Yields one half gallon sauce.

Onion Strings

1 large onion, thinly sliced
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon white pepper
1 cup vegetable oil

Separate the onion slices into rings. In a medium bowl, combine the flour, salt, and pepper; mix well.

In a large skillet, heat the oil over medium-high heat. Place the onion rings in the flour; coat well then carefully place in the hot oil

Fry for 6 to 8 minutes, until golden. Drain on a paper towel-lined plate and serve.

Curry-Cajun Spiced Chicken

1/3 cup honey
3 tablespoon water
3 tablespoon prepared mustard
2 tablespoon margarine or butter, melted
2 - 3 teaspoon Cajun seasoning
2 - 3 teaspoon curry powder
1 teaspoon lemon juice
1 clove garlic, minced
6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds)
3 cups hot cooked rice

In a 3-quart rectangular baking dish combine honey, water, mustard, melted margarine or butter, Cajun seasoning, curry powder, lemon juice, and garlic; mix well.

Add chicken breast halves, turning to coat. Arrange in a single layer.

Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is tender and no longer pink.

Serve chicken and pan drippings with hot cooked rice.

Make-Ahead Tip: Combine honey mixture; cover and chill up to 24 hours.

Garlic Lovers Chicken

1 whole chicken (3 to 3-1/2 pounds)
1/4 cup olive oil
1 tablespoon finely chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1 head garlic, separated into cloves (about 15)


Preheat the oven to 350°F. Place the chicken in a roasting pan; set aside.

In a small bowl, mix together the oil, basil, salt, and pepper; brush over the chicken then place the garlic cloves over and inside the chicken.

Roast the chicken for 1-1/2 to 1-3/4 hours, or until the chicken is golden and no pink remains, basting occasionally.

Cut, and serve with the pan juices.

Coffee Crumb Cake

2 eggs
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup margarine (1 1/2 sticks)
3/4 cup of milk


Pre-heat the oven to 350 F

Sift the flour, sugar, baking powder, and salt together. Add margarine and crumple with fingers or pastery blender.

Remove 1 cup of this mixture and set aside

To remain crumbs, add the 2 eggs, and the 3/4 cup of milk. Blend until mixture is creamy using a spoon. DO NOT USE A MIXER. Pour into a greased 9" x 11" pan.

Sprinkle reserve crumbs on top.

Bake at 350 for 40-45 minutes

Spinach & Beef Dip

1 10oz pkg frozen spinach, defrosted and drained
8 oz cream cheese, softened
½ cup mayonnaise
3 Tbsp. milk
1 2½ oz jar dried beef crumbled
1 cup sour cream
½ cup minced green onion
1 clove garlic, minced
2 tsp dill weed

Combine, spinach, cream cheese, mayonnaise, milk, and dried beef; mix thoroughly.

Stir in sour cream, onions, garlic, and dill until well blended.

Serve with vegetables or chips.

Hot Dog Surprise

6 hot dogs sliced
1 dill pickle chopped
1 hard boiled egg chopped
1 small onion chopped
½ chunk of the small Velveeta brick, chopped
2 Tbsp mayonnaise, or Miracle Whip
1-2 Tbsp mustard
Package of hot dog buns

Mix all ingredients, except rolls, together in a bowl.

Fill hot dog rolls with the mixture and roll in foil.

Bake in oven for 20 minutes a 425º

Smores on a Stick

1 bag large marshmallows
1 bag chocolate chips
1 package graham crackers
sprinkles
lollipop sticks, found in the candymaking section of craft stores
waxed paper

Melt chocolate in a double boiler or microwave, stirring often until smooth.

Crush graham crackers in a large zippered plastic bag; roll with a rolling pin or crush with the back of a spoon until the crackers are the consistency of breadcrumbs.

Place crumbs in a bowl, add sprinkles and mix together.

Place a lollipop stick in a marshmallow, immerse the marshmallow in chocolate and then halfway into the crumb mixture.

Set on waxed paper to cool.

BLT Dip

1 lb bacon cooked crisp and crumbled
1 cup mayonnaise
1 cup sour cream
1/2 cup cream cheese
Iceberg lettuce shredded
2 large vine-ripe tomatoes, diced
1 small Vidalia, diced

Combine the mayonnaise, sour cream and cream cheese in a small bowl with a snap-on lid.

When well mixed, add 1/2 of the bacon, and the onion refrigerate until serving time.

When ready to serve combine ingredients in a large serving bowl by placing one layer of the mayonnaise mixture then a layer of lettuce tomatoes and bacon.

Strawberry Cheesecake Parfait

8 oz. whipped cream cheese
2 tbsp sugar
½ cup vanilla yogurt
4 grahm crackers crushed
2 cups fresh strawberries sliced

Mix cream cheese and sugar in a small bowl, gentely stir in yogurt.

In 4 wine glasses alternate layers of strawberries,yogurt mixture, and crumbs.

Refrigerate covered for up to 8 hrs

Crockpot Pulled Pork

pork shoulder roast, about 4 pounds
2 medium onions, thinly sliced
1 1/2 cups water
1 bottle (16 ounces) barbecue sauce
1 cup chopped onion

Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices.

Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting.

Drain liquid from slow cooker; place meat back in cooker.

Add barbecue sauce and chopped onion.

Cover and cook on LOW for 4 to 6 hours longer.

Stir occasionally.

Serve with warm split buns and coleslaw.

Crockpot Lemon Chicken

Crockpot Lemon Chicken

6 whole boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon balsamic vinegar
3 tablespoons ketchup
3 tablespoons brown sugar
6 oz frozen lemonade concentrate
2 tablespoons cornstarch
1/4 cup water

Dredge the chicken in flour mixed with salt.

Shake off excess and brown in a hot skillet.
Remove chicken and put in the crockpot.

Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken.

Cook on high for 3-4 hours.

When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.

Pineapple Chicken

6 whole chicken breast halves without skin -- skinned and split
1 dash pepper
paprika to taste
20 ounces pineapple chunks in juice -- 1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic -- minced

Arrange chicken in bottom of crockpot.

Sprinkle with pepper and paprika.

In a small bowl, combine drained pineapple tidbits, mustard and soy sauce.

Pour over chicken.

Add minced garlic.

Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.

Vegetable Beef Soup

1 to 1 1/2 lbs. of beef (cubed)
4 med. carrots (sliced)
1 med. onion (chopped)
3 stalks celery (sliced)
1 bag frozen corn
1 tsp. salt (optional)
2 qts. water
4 to 6 beef bouillon cubes

Simmer beef for 1/2 hour or until tender.
Add carrots, onion, celery and about 2 quarts water. Bring to boil. Add corn and bouillon cubes.

Stir and turn down to low and cook until done about 1/2 hour

Cheesey Bacon Bites

1 can refrigerated crescent rolls
1 8oz container cream cheese
1 3oz jar Bacon Pieces (NOT hard bacon bits)
1 medium onion, finely chopped
garlic salt to taste

Preheat oven to 400 degrees.

Allow cream cheese to soften to room temperature.

In a medium bowl mix cream cheese, bacon pieces, and onion. Toss in a healthy dash (1/4 teaspoon, roughly) of garlic salt. Mix well, set aside.

Open crescent rolls carefully. Unroll and cut down main center seam. You'll have two even rectangles.

Using a rolling pin or clean soda can, roll out first rectangle until it is about an 1/8th of an inch thick.

Spoon half of cream cheese mixture onto rectangle, smooth out. Starting with one long end, roll up jelly-roll style.

Repeat last two steps with other rectangle.

Using a very sharp knife, slice each roll into 1/2 inch sections (pinwheels).

Place pinwheels on a greased cookie sheet and bake for 20 minutes, or until golden brown.

Watermelon Pork Tenderloin with Watermelon Salsa

3 cups diced watermelon meat (approx to yield 2 cups juice)
3 jalapenos (leave jalapeno ribs and seeds in for max heat, out for less)
1 Tbsp. salt
2 c. granulated sugar
1/4 c. Midori liqueur (they say optional, I say YUM!)
2 lbs. pork tenderloin (I like to cube it and cook it on skewers - it's a LOT faster)
salt and pepper

Seed, then puree watermelon and jalapenos in blender. If injecting, strain through seive and return to blender. Add slat, sugar and Midori and blend for 2 minutes. Reserve 1 cup for basting (I just use the stuff I marinate with).

Poke and inject marinade throughout pork, or marinate overnight. After marinating, season meat with salt and pepper. Grill over direct heat long enough to establish some sexy grill marks, then finish grilling over a slower part of the grill. Baste the tenderloin periodically throughout the cooking process.

Watermelon Salsa:

2 c. watermelon, seeded and diced fine
1 red onion, julienned (I used 1 vidalia onion, diced fine)
1 granny smith apple, diced fine
2 cloves garlic, minced
1 mango, peeled and diced
2 jalapenos, seeded and diced fine
1 bunch cilantro, leaves only (the bunches at stores are usually too big, use your own judgement, and I chopped mine a bit)
2 Tbsp. sugar
2 limes, juice only
splash of rice wine vinegar
salt and pepper to taste

Thai Pockets

1 lb lean ground beef
1 red bell pepper
2 tbsp minced fresh ginger
2 cloves garlic minced or pressed
1/2 tsp red pepper flakes
1/2 cup chopped cilantro
3 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp olive oil
4 pita breads
1 sliced or diced tomato
lettuce


Brown beef & crumble into tiny pieces; discard fat. Seed & thinly slice pepper. Add to beef along with ginger, garlic,& red pepper flakes. Add cilantro, peanut butter, soy sauce, lime juice & olive oil. Mix to blend together well.

Cut pita pockets in half & stuff with lettuce, tomato & meat mixture.

Lemon Thyme Dip

1½ cups sour cream
1 tbsp. chopped fresh or 1 tsp dried thyme leaves
1 tbsp grated lemon peel
2 tbsp lemon juice
½ tsp. salt
veggies for dipping

Mix all ingredients except vegetables in a bowl.

Cover and refrigerate 1 hour to blend flavors.

Creamsicle Cake

1 box orange cake mix
1 pkg orange Jell-O
2 cups boiling water

Frosting;

1 pkg orange Jell-O
1 pkg vanilla instant pudding
1 cup cold milk
8 oz Cool Whip

Put Jell-O & pudding in bowl.

Add milk.

Beat well, then add cool whip

Mix well.

Refrigerate.

Prepare cake according to directions on box.

Just before cake comes out of the oven, dissolve the Jell-O in boiling water. When cake is finished baking, with a meat fork, pierce holes in the hot cake through the bottom of the pan.

Pour the hot, dissolved Jell-O over the hot cake gently.

Put in refrigerator to set and cool.

When cooled spread with frosting.

Cheesy Beef and Bow Ties

2 1/2 cups uncooked bow-tie pasta
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup salsa
1 1/2 cups shredded Cheddar-American cheese blend


Cook and drain pasta as directed on package.

Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.

Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.

Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions.

Margarita Chicken Pasta Salad

10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)
1 lb. boneless skinless chicken strips for stir-frying
1 (1-oz.) pkg. taco seasoning mix
1 tablespoon olive or vegetable oil
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 can (15 oz) black beans, drained, rinsed

Dressing

1/2 cup fresh orange juice
1/4 cup olive or vegetable oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, if desired
1 cup loosely packed fresh cilantro leaves
1 can(4.5-oz.) chopped green chiles


Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.

Meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat. In large nonstick skillet, heat 1 tablespoon oil over medium heat until hot. Add chicken; cook and stir 8 to 10 minutes or until golden brown and no longer pink in center. Remove from heat.

In blender container or food processor bowl with metal blade, combine all dressing ingredients. Blend 30 seconds or until well blended.

In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken. Serve warm or cold.

Smothered Chicken and Gravy

1 cups uncooked regular long-grain brown rice
2 2/3 cups water
1/2 cup all-purpose flour
1 1/2 teaspoons seasoned salt
1 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
2 tablespoon olive or canola oil
1 cup thinly sliced celery (about 2 medium stalks)
1/2 medium red bell pepper, cut into thin bite-size strips
1/2 medium onion, thinly sliced
2 cups hot water
1 tablespoon chopped fresh parsley

Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.

In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides. Remove chicken; reserve remaining flour mixture in bag.

In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides. Remove chicken from skillet; set aside.

In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.

Stir in 2 cups hot water until well blended. Return chicken to skillet. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve over rice; sprinkle with parsley.

Cheesy Stuffed Cherry Peppers

8 pickled sweet red cherry peppers
1/3 cup soft cream cheese with pineapple (from 8-oz. tub)
3 tablespoons finely chopped dried beef
3 tablespoons sliced green onions
1 tablespoon mayonnaise or salad dressing
5 to 6 drops hot pepper sauce


Cut peppers in half vertically; remove seeds. Drain on paper towel.

In small bowl, combine all remaining ingredients; mix well.

Spoon filling into pepper halves.

Szechuan Beef Fried Rice

1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon oil
1 lb. beef flank steak, cut into thin bite-sized strips
3/4 cup frozen sweet peas
1/2 cup chopped carrot
1/4 cup sliced green onions (1/4 to 1/2-inch pieces)
1/3 cup purchased Szechuan stir-fry sauce
1/2 cup chopped peanuts

Cook rice in water as directed on package.

Meanwhile, heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned.

Add peas and carrot; cook and stir 4 to 5 minutes or until vegetables are tender.

Stir in cooked rice, onions and stir-fry sauce. Reduce heat to medium-low; cook 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with peanuts.

Beef and bacon stew

2 slices bacon, cut into 1/2-inch pieces
3/4 lb beef stew meat
1 small onion, thinly sliced
1 cup ready-to-eat baby-cut carrots, halved lengthwise
1 tablespoon all-purpose flour
2 teaspoons packed brown sugar
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/2 cup apple juice or beer

In 10-inch skillet, cook bacon over medium heat until brown but not crisp. Add beef stew meat and onion; cook 3 to 5 minutes, stirring occasionally, until beef is browned.

Into 1 1/2-quart slow cooker, spoon mixture; stir in carrots. In small bowl, mix remaining ingredients; gently stir into mixture in slow cooker.

Cover; cook on Low heat setting 7 to 8 hours.

Penne Pasta with Spinich & Bacon

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Bring a large pot of lightly salted water to a boil.

Add the penne pasta, and cook until tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.

Place bacon in the skillet, and cook until browned and crisp.

Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Thai Chicken burritos

1/2 cup uncooked basmati rice, rinsed
1 cup water
1 cup medium salsa
1/3 cup Crunchy Peanut Butter
2 tablespoons teriyaki sauce
2 tablespoons water
1/4 cup packed Light Brown Sugar
1 teaspoon chili powder
1/2 teaspoon ground ginger
1 lb boneless skinless chicken breasts, cut into bite-size pieces
2 teaspoons sesame oil
6 flour tortillas for burritos
6 tablespoons medium salsa
6 tablespoons sour cream

Cook rice in water as directed on package, omitting butter, if called for.

Meanwhile, in small bowl, mix 1 cup salsa, the peanut butter, teriyaki sauce, water and brown sugar; set aside.

In large resealable food-storage plastic bag, mix chili powder and ginger. Add chicken; seal bag and shake until chicken is evenly coated.

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5minutes, stirring frequently, until chicken is no longer pink in center. Stir in salsa mixture. Reduce heat to low. Cover; simmer 8 to 10 minutes. Stir in cooked rice; cook 2 to 3 minutes longer or until mixture is thoroughly heated.

Meanwhile, heat tortillas as directed on package. Spoon 1/2 cup chicken filling on each warm tortilla to within 1 inch of edge of tortilla. Fold sides of tortilla toward center; fold ends over. Place burritos, folded sides down, on serving plate. Top each with 1 tablespoon salsa and 1 tablespoon sour cream.

BBQ Chicken Crescents

1/4 cup refrigerated original barbecue sauce with shredded chicken (from 18-oz container)
1/4 cup finely shredded Cheddar cheese
1 tablespoon finely chopped green onion
1 can (8 oz) refrigerated crescent dinner rolls


Heat oven to 375°F.

In small bowl, mix shredded chicken, Cheddar cheese and green onion, cutting up large pieces of chicken if necessary.

Remove half of dough in rolled section from can; refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares.

Place 1 teaspoon chicken mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Repeat with remaining half of dough and chicken mixture.

Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Taco Melts

1 package taco seasoning mix
2/3 cup water
1 1/2 cups salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz)refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend
1 cup sour cream, if desired

Heat oven to 375°F.

In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.

Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.

Bake 9 to 14 minutes or until golden brown.

Serve with remaining salsa, cheese and sour cream.

Oven Fried Buttermilk Chicken

2 cups well-shaken buttermilk
4 large garlic cloves, peeled and lightly crushed
3 tablespoons hot sauce,
1 tablespoon salt
2 teaspoons finely ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 skinless chicken thighs
4 skinless chicken drumsticks
1 1/4 cups Corn Flake Crumbs
4 tablespoons unsalted butter (1/2 stick), melted

Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate overnight, turning once.

Heat the oven to 400°F and arrange the rack in the middle. Place a metal rack on a baking sheet and set aside.

Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.

Bake until golden and crispy about 40 minutes, turning chicken about halfway through.

Salisbury Steak in Mushroom Gravy

2 pounds lean ground beef
2 large eggs, lightly beaten
1/4 cup unseasoned dry breadcrumbs
2 teaspoons plus 1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon ground mustard
1/4 teaspoon freshly ground black pepper
5 tablespoons unsalted butter
8 ounces cremini mushrooms, cleaned, stems trimmed, and quartered (about 2 1/2 cups)
2 medium shallots, minced
4 tablespoons all-purpose flour
1/2 cup dry red wine
1 (14-ounce) can low-sodium beef broth

Heat oven to 350°F and arrange rack in middle.

Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the Worcestershire sauce, salt, mustard, and pepper in a large bowl and mix to combine.

Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.

Heat a large frying pan over medium heat and melt 1 tablespoon of the butter. Once butter foams, add 4 patties and brown, about 3 to 4 minutes per side.

Transfer patties to a 13-by-9-inch baking dish.

Brown remaining 4 patties, and transfer to the baking dish. Drain all fat from the pan but leave any browned bits.

Return the pan to medium heat and melt remaining 4 tablespoons butter.

Add mushrooms and shallots and season with salt and freshly ground black pepper.

Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.

Sprinkle flour over mixture and stir until fully incorporated.

Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes. Add red wine and stir, scraping up any browned bits from the bottom of the pan.

Slowly pour in broth and stir until smooth. Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.

Add remaining 1 tablespoon Worcestershire sauce.

Taste and add salt and freshly ground black pepper as needed.

Pour sauce over patties in the baking dish and cover with aluminum foil.

Bake for 20 minutes or until meat is tender and slightly pink in the middle.

Beef Braised in Guinness

1 tablespoon butter
1 tablespoon olive oil
1/4 cup coarsely chopped bacon
2 medium onions, coarsely chopped
1-pound-10-ounce chuck roast, fat removed, cut into cubes
2 tablespoons all-purpose flour
2 cups beef stock
1 1/4 cups Guinness (or any other stout)
4 sprigs thyme
4 sprigs flat or curly parsley
1 bay leaf
2 medium carrots, sliced

Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes.

Sprinkle with flour and cook for 1 minute.

Leave to cool slightly before adding the stock and the stout.

Combine thoroughly and bring to a boil, stirring constantly.

Add the thyme, parsley, bay leaf and the sliced carrots.

Cover and leave to simmer over low heat for 1 1/2 to 2 hours.

The meat should be tender. When ready to serve, remove the herbs, adjust the seasoning, and serve with steamed potatoes.

Sweet Tea

For Simple Syrup:
4 cups sugar (Don't worry - not all of that goes in the tea!)
2 cups water

For Tea:
4 cups water
8-10 regular-sized or 3 "family sized" bags orange pekoe tea (preferably Lipton or Luzianne)
Pinch of baking soda
Additional water

Pour 2 cups of water and 4 cups of sugar into a saucepan and stir together. Bring to a boil, reduce heat, and stir until thickened. Turn off heat, and set aside.

Strip tags from the tea bags, and tie strings to the handle of a wooden spoon, near the bowl. Bring 4 cups of water to a boil in a saucepan. Turn off the heat, and place the tea-tied wooden spoon in the pan with a pinch of baking soda (It smooths out the tea's tannins.). Once it's suitably darkened, and still hot, pull out the spoon. (Refrain from squeezing the teabags, as that clouds the tea.)

Stir 1 cup of the sugar syrup into the tea until it's thoroughly blended. Pour the mixture into a 1 gallon glass or metal pitcher, and fill to the top with water. Stir, and chill in the refrigerator. Pour the remaining sugar syrup into a glass jar, and cover.

Once the tea has cooled, serve it in tall glasses 2/3 filled with ice, with sugar syrup on the side so that guests may sweeten according to their personal taste.

Smith Island 10 Layer Cake

Icing

2 sticks butter
2 12-oz. cans evaporated milk
8 heaping tablespoons unsweetened cocoa
2 lbs. confectioners sugar

Melt butter.
Stir in evaporated milk (off heat).
Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. DO NOT BOIL or scorch.
Remove from heat and whisk in confectioners sugar slowly.
Cook slowly until thickened and will stick to back of a spoon or to the whisk. (It will form a ribbon when you drizzle a spoonful onto mixture while cooking.)

Cake
2 cups sugar
2 sticks unsalted butter, cut into chunks
5 eggs
3 cups flour
1/4 teaspoon salt
heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla
1/2 cup water

Cream together sugar and butter.
Add eggs one at a time and beat until smooth.
Sift together flour, salt and baking powder.
Mix into egg mixture one cup at a time.
With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
Put three serving spoonfuls of batter in each of 10 9-inch lightly greased pans, using the back of the spoon to spread evenly.
Bake three layers at a time on the middle rack of the oven at 350 degrees for 8 minutes.
A layer is done when you hold it near your ear and you don't hear it sizzle.
Start making the icing when the first layer goes in the oven.
Let the layers cool a couple of minutes in the pans.
Put the cake together as the layers are finished.
Run a spatula around the edge oft the pan and ease the layer out of the pan.
Don't worry if it tears; no one will notice when the cake is finished.
Use two or three serving spoonfuls of icing between each layer.
Cover the top and sides of the cake with the rest of the icing.
Push icing that runs onto the plate back onto the cake.

To Ice the Cake
Take one slightly cooled layer and spread with cooled frosting.
Add crushed candy randomly on layer. (Reese's cups, Snickers, Milky Ways or whatever your favorite is — candy is optional as well.)
Add next layers, frosting, candy and repeat process till the 10th layer.
Do not add candy to final layer. Finish frosting the cake and sides.
You may have to wait to ice the top and sides until the icing cools.

***OK a few notes on this cake
I don't have 10 pans so I wash and dry them between each layer and don't forget to grease them again. The icing takes the longest to cook. so cover your layers so they do not dry out. Use 4 tablespoons instead of 3 between the layers...Don't worry you will have leftover icing.

(stole this from Irish Daisies blog but I cannot wait to make this)

Chicken Noodle Casserole

1 (3 pound) chicken - cooked, deboned and shredded
6 ounces spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup water
salt and pepper to taste
1 cup shredded mozzarella cheese

Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.

Preheat oven to 350º

In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper.

Mix all together.

Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown.

Let cool 10 minutes and serve!

Smoked Brisket

1 medium onion, sliced
2-2 1/2 pounds lean beef brisket
1-1 1/2 tbsp liquid smoke
1 tsp. seasoned salt
1/2 tsp. pepper
1/4 cup catsup
2 tbsp. prepared mustard
1/2 tsp. celery seeds

Place onion in slow cooker

Trim excess fat from meat, cut it in half if needed to fit into slow cooker.

Rub all the surfaces of the meat with liquid smoke, seasoned salt and pepper. Place meat in slow cooker.

In a small bowl, stir catsup, mustard, and celery seeds until blended. Spread over the top of meat.

Cover and cook on high for 5 1/2- 6 hours, or on low for 11-12 hours.

Teriyaki Pork Tenderloin

5 tablespoons low-sodium soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon coarsely ground pepper
2 (1 pound) pork tenderloins

In a large resealable plastic bag, combine the first six ingredients; add pork.

Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade.

Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray.

Bake, uncovered, at 425 degrees F for 25-35 minutes.

Let stand for 5 minutes before slicing. Serve with pan drippings.

Cherry-Streusel Coffee Cake

1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well
1 cup Streusel

milk glaze

1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.


Streusel

Makes 4 cups
2 1/4 cups all-purpose flour
3/4 cup packed light-brown or confectioners' sugar
2 1/4 teaspoons ground cinnamon
1 teaspoon coarse salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature

1. In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.


Milk Glaze

Makes enough for one 9-inch tube cake

1 cup confectioners' sugar, sifted
2 tablespoons milk


1. In a medium bowl, whisk together the confectioners sugar and milk until completely smooth. Immediately drizzle glaze over cake.

Champagne Sorbet

1 cup of Raspberry Sherbert
1/2 cup your favorite Champagne
Dash of Vanilla extract

In a small bowl add all of the above.

Mix until sherbert is thawed.

Re-freeze. Scoop and serve.

Sloppy Joe Cups

1 lb ground beef
1 can of Manwich or Powdered Sloppy Joe mix
Shredded Cheese (I like Monterrey Jack/Cheddar blend)
1 can of Grands Flaky Biscuits (or anything similar)

Preheat oven to 350.

Prepare ground beef according to Manwich Directions.

Take each biscuit and flatten it out with the palm of your hand. Do not stretch too tightly or it will split

Grease a muffin tin and place each biscuit flat while bringing up the sides to form a basket.

Fill each biscuit with Sloppy Joe mixture and cover with cheese. (cheese can also be added to the biscuit before filling if you like extra cheese).

Bake until biscuits are cooked (about 15-20 mins)

S'Mores Casserole / Dip

S'Mores Casserole

2 cups Chocolate Chips
1 jar of Fluff or any other marshmallow cream
1 box of Graham Crackers
Toasted coconut flakes

Layer the bottom of a greased casserole dish with a 1/4 inch of chocolate chips.

Cover with Fluff or any marshmallow cream.

Broil until brown. Let cool for a few min .

Now dip Graham Crackers into dish.

Eat like it is a dip.

Apple Cake

2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Stir the sugar flour, salt, baking soda, nutmeg, cinnamon and cloves, divide this mixture into three pint sized mason jars or bags. (Each jar will be full, minus one or two tablespoons.)

Apple Cake Preparation

1 Apple Cake Mix
2 Large Eggs
2 Cups Chopped Apples (any variety, peeled or unpeeled)
3 Tablespoons Oil
1 Cup Chopped Walnuts or Pecans (optional)

Preheat oven to 350 degrees

Combine ingredients in a large bowl and stir until mixed.

Bake in greased 8 x 8 pan or a 10” deep-dish pie plate. For 45-55 minutes. Cool and serve.

Honey Poppy Seed Cornish Hens

2 Cornish Hens
1/2 tsp salt
1/2 tsp pepper
1/3 cup honey
1 tbsp poppy seed
1 1/2 tsp ground mustard (dry)
3/4 tsp ground ginger

Pre heat oven to 350º

Spray rack of roasting pan with non-stick cooking spray.

Cut each hen in half along backbone and breastbone from tail to neck.

Place skin side down on rack in roasting pan.

Sprinkle with salt and pepper.

Mix remaining ingredients brush over both sides of hen.

Roast uncovered 1 hour and 10 minutes turning once.

Chicken Wing Dip

1 pound skinless boneless chicken breasts
1 (8 ounce) bottle ranch dressing
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) bottle hot pepper sauce
1 (16 ounce) package shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Heat a non-stick skillet over medium heat. Add chicken breasts and cook until juices run clear, about 4 minutes per side. Remove to a cutting board to cool completely. Use a fork to shred the meat into strands.

Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. Add the shredded chicken and mix well. Spread the mixture into a 9x13 inch baking dish. Sprinkle the Cheddar cheese over top of the chicken mixture.

Bake in oven until the cheese is bubbling, about 10 minutes.

Garlic and Rum Roast Pork

6 large cloves garlic, peeled
2 small white onions, peeled and coarsely chopped
1 small bunch parsley, bottom stems discarded (about ½ cup loosely packed)
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper¼ cup dark rum
1/2 cup light brown sugar
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
2 pounds fresh pork tenderloin, about 2 pounds, trimmed of any excess fat

Put the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine. Transfer the mixture to a small bowl.

Put the pork in a large bowl or on a platter big enough to hold it with the marinade. Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight.

Place a skillet over medium heat.

Season the pork with salt and pepper and place into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.

Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5-6 minutes more.

Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155°F.

Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes.

Carve the pork into ½ -inch-thick slices.

Bacon wrapped pork tenderloin

2 1/2 pounds pork tenderloin
Coarse salt
Freshly ground black pepper
Ground coriander
Garlic powder
5 ounces bacon, very thinly sliced

Using a thin-bladed knife, remove the silver skin from the one side of the tenderloin where it appears.

Remove about 1/2 inch off the tapered end of each tenderloin to make a perfect cylinder. Season with salt, pepper, a light sprinkling of ground coriander, and a pinch of garlic powder.

Lay the bacon strips in an overlapping line on a sheet of parchment paper.

Place 1 piece of tenderloin across the short ends of the bacon (perpendicular to the strips) and roll to cover with the bacon.

Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days. When ready to proceed, allow them to warm to room temperature.

Preheat oven to 425°.

Place the tenderloin, seam side down, in a cold nonstick pan and set over medium-high heat.

As the temperature in the pan increases, brown the tenderloin well on the first side for 2-3 minutes or just until the seam holds.

Turn and cook on all sides, about 2 minutes per side.

Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.

Buffalo Chicken Pizza

4 tablespoons (1⁄2 stick) butter
4 tablespoons hot sauce (not like Tabasco but more a Louisiana-style “Frank’s” is good)
2 1⁄2 cups shredded cooked chicken (from a precooked deli chicken)
1⁄2 cup blue cheese salad dressing any kind, but the chunkier, the better (optional)
1 12-inch ready-made pizza crust, like Boboli
1 cup shredded mozzarella
2 tablespoons finely chopped fresh cilantro

Preheat the oven to 425ºF.

In a small pot, melt the butter with the hot sauce, stir well, and remove from the heat.

Add the chicken and mix well.

Spread the blue cheese dressing on the pizza crust, then top with the chicken mixture. (Don’t worry if it’s messy, because it will be).

Top with the mozzarella. Bake until bubbly and brown looking, (12 to 15 minutes.)

Sprinkle with the cilantro, cut into wedges, and serve.

Oreo Cookies

1 cake mix, white or chocolate
2 eggs
2 Tbsp. water
2 Tbsp. cooking oil
1/2 cup cocoa
Nestle Quick Powder

Pre-heat oven to 300º

Mix above ingredients together let stand for 20 minutes. DO NOT REFRIGERATE!

Shape into balls.

Flatten with bottom of glass greased once and dip into Nestles Quick

Bake at 300 for 8 minutes.

Filling:
1 envelope Knox gelatin
1/4 cup cold water
1 Tbsp. plus 1 cup powdered sugar
1 tsp. vanilla
1/2 cup Crisco

Mix above ingredients, spread over half of the cookie pieces.
Place remain halves on top of the filling mixture to make sandwich cookies.

Another sweet treat

Root Beer Chicken

1 chicken (about 3 pounds), cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat the oven to 350°F.

Coat a 9" x 13" baking dish with nonstick cooking spray

Place the chicken pieces in the baking dish.

Season with the salt and pepper.

Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.

In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.

Preheat the grill to medium heat.

Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce.

Serve with the remaining sauce for dipping.

Chocolate Haystacks

1 12oz package of chocolate chips
2 Tbsp peanut butter
2 cup nuts (walnuts, pecans or peanuts)
1 package of chow mein noodles


Melt morsels and peanut butter in microwave at 1/2 power for 2 min.
Let stand for a minute and stir again. If still not totally melted heat in
microwave at 30 second intervals.

Let stand after each warming session.
(or heat in top of double boiler till melted).

Stir in nuts & noodles until all are coated, drop by spoonfuls onto waxed paper.

Let cool until set

Ruben Loaf

3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup vegetable oil
1 pound thick sliced deli corned beef, chopped
1 can (14-1/2 ounces) sauerkraut, chopped
1 cup shredded Swiss cheese


Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray.

In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.

With a wire whisk, beat in the buttermilk, eggs, and oil until moistened.
Stir in the corned beef, sauerkraut, and Swiss cheese.

Spoon into the baking dish and bake for 55 to 60 minutes, or until golden and a wooden toothpick inserted in the center comes out clean.

Crock pot Chicken Fajitas

7 boned and skinned chicken breast halves -- cut in strips
2 onions – sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper – chopped
4 cloves garlic – minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas

Combine all ingredients in crock pot.
Cover and cook on low for 8-10 hours.
Spoon mixture into tortillas.

Serve with salsa and/or sour cream

Sour Cream Salsa Chicken

4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crock pot with cooking spray.
Add the chicken breasts.
Sprinkle with Taco Seasoning.
Top with salsa.

Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot.
Place about 2 Tablespoons cornstarch in a small amount of water.
Stir well.
Stir the cornstarch mixture into salsa sauce.
Stir in 1/4 cup of sour cream.

Monkey Bread

3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar


Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 tsp. cinnamon. drop sugar coated pieces into a well buttered bundt pan (don't squish roll pieces when placing them in the bundt or round pan).

Put 1/2 cup of the left over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into small sauce pan.

Bring this mixture just to a boil, take off heat right away. Carefully drizzle over the roll pieces.


Bake at 350 degrees for 30 min.


Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

Popeye's Famous Fried Chicken Recipe

This Southern fried chicken recipe duplicates Popeye's Famous Fried Chicken using white pepper, cayenne pepper and paprika and flour and egg-dipped chicken. A lot of people in the South consider Popeye's Fried Chicken the very best fried chicken that there is. Now you can make your own delicious fried chicken at home with this great fried chicken recipe that tastes just like Popeye's.

6 C vegetable oil or olive oil
2/3 C all-purpose flour
1 T. salt
2 T. white pepper
1 tsp. cayenne pepper
2 tsp. paprika
3 eggs
1 frying chicken with skin, cut-up

Heat oil over medium heat in a deep fryer or in a deep cast-iron skillet on the stove.
Combine the flour, salt, peppers, and paprika in a bowl.
In another bowl, break eggs and beat until well-blended.

Check temperature of oil by dropping a pinch of flour mixture in pan. If the oil bubbles rapidly around the flour, it will be the right temperature.

Dip each piece of chicken into eggs; then coat generously with the flour mixture.

Drop each piece into the hot oil and fry for 15 to 25 minutes or until the chicken is a dark golden brown.

Drain chicken on paper towels and serve warm. Makes 8 pieces.

NOTE: You really need to use the white pepper to get the right taste to this chicken recipe.
************************************

Cheese & Bacon Stuffed Tomatoes

2 medium tomatoes
6 slices of bacon
1/4 cup green pepper, chopped
1/4 cup onion, chopped
3/4 cup shredded cheddar cheese
1 tablespoon lettuce, chopped
1 tablespoon crushed cheese crackers
2 tablespoons butter



Cut a thin slice from the top of each tomato.
Scoop out the pulp and set it aside.
Drain the tomatoes upside down on a rack placed over a paper towel.
In a skillet, cook bacon until well done (or microwave until done).
If done in skillet, drain off fat and then add the pepper and onion
and sauté until soft.
Remove the pan from heat and blend in the cheese, lettuce and
reserved tomato pulp.
Fill each tomato shell with half the mixture.
Sprinkle with cracker crumbs and dot each with 1 teaspoon of butter.
Place in a baking dish sprayed with non-fat cooking spray (or buttered dish).
Bake in preheated 400* oven for 25 to 30 minutes.

Skillet Mexican Chicken

2 1/2 to 3 1/2 pounds chicken cut into pieces
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 medium clove garlic
1 can (8 ounces) tomato sauce
3/4 cup chicken broth
1 tablespoon vinegar
1/4 teaspoon chili powder
dash salt
1/2 cup sliced stuffed green olives
1/4 cup golden raisins, optional
1 green bell pepper, cut in strips

Heat butter and oil in a heavy skillet over medium heat; brown chicken.

Remove chicken from skillet.

Add onion and garlic; cook until lightly browned.

Add tomato sauce, chicken broth, vinegar, chili powder, salt, olives, and raisins, if using.

Return chicken to the skillet.

Cover and simmer for 30 minutes.

Add green pepper; cover and cook 10 minutes longer.

Serve with hot cooked rice

Creamy Mashed Potato Bake

3 cups hot mashed potatoes
1 cup sour cream
1/4 cup milk
1/4 cup garlic powder
1 1/3 cups French’s French fried onions
1 cup shredded cheddar cheese

Pre-heat oven to 350 degrees

Combine mashed potatoes, sour cream, milk, and garlic powder in large bowl; mix well.

Spoon half the mixture into a 2-quart baking dish. Sprinkle with 2/3 cup French fried onions and 1/2 cup cheese. Top with remaining potato mixture.

Bake 30 minutes until hot. Top with remaining onions and cheese. Bake another 5 minutes or until onions are golden.

Slow Cooker Lasagna

1 pound hamburger
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook hamburger and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until hamburger is no longer pink; drain.
Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the hamburger mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit.

Spread with half of the cheese mixture and one-fourth of the hamburger mixture.

Top with 5 noodles, remaining cheese mixture and one-fourth of the hamburger mixture.

Top with remaining 5 noodles and remaining hamburger mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.

Cover and let stand about 10 minutes or until cheese is melted.

Cut into pieces.

Teriyaki Beef & Broccoli

garlic flavored cooking spray
1 lb rump roast cut into strips
4 carrots cut into 2 inch long sticks
1 pkg. frozen pearl onions
1 can beef broth
2 tbsp teriyaki sauce
1/2 cup water
1/2 cup broccoli florets
8 oz noodles or rice.

coat a skillet with garlic flavored cooking spray & sautée the beef over med-high heat until browned, approx 5 minutes. Transfer into crock pot.

Add carrots, onions, broth, 1 tbsp of teriyaki sauce, & water.

Cover and cook on low until meat is tender (approx. 4-6 hrs) In the last half hour cook the noodles seperatly & drain, keep them warm.

Meanwhile stir the broccoli into the beef mixture, cover and cook until broccoli is crisp-tender (approx. 5 minutes)

Divide the noodles/ rice among plates and top with the beef mixture. Sprinkle with the remaining teriyaki sauce.

Butter Beef

3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix

Place the beef and butter into a slow cooker.

Sprinkle the onion soup mix over.
Cover, and cook on Low for 8 hours, or High for 4 to 5 hours.

Stir once or twice.

Chicken Wing Soup

6 cups milk
3 cans condensed cream of chicken soup (10 3/4 oz.) undiluted
3 cups shredded cooked chicken (about 1 lb.)
1 small onion, chopped
2 ribs celery, diced
1 cup sour cream (8 oz.)
1/4 cup hot pepper sauce (more or less to taste)

Combine all ingredients in a crockpot.

Cover and cook on LOW for 4 to 5 hours.

Rustic Chicken

1 - 1 1/2 pounds chicken breast tenders, or boneless chicken breasts cut in 1-inch strips
1 tablespoon real bacon bits
1 can diced tomatoes (15oz), drained
1 can artichoke hearts, quartered (15oz)
1 can sliced mushrooms (4oz), or 8 ounces fresh sliced
1 packet dry chicken gravy mix (about 1 oz)
1/4 cup red wine
2 tablespoons Dijon mustard


Combine all ingredients in a 3 1/2-quart or larger slow cooker; stir to combine.
Cover and cook on low 6 to 8 hours.
Serve over pasta or rice.

Garlic Beef

8 garlic cloves, minced
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 pound flank steak, thinly sliced
1 pound fresh green beans, trimmed
1 medium bell pepper, cut into thin strips

In a medium bowl, combine the garlic, soy sauce, sesame oil, vinegar, sugar, and black pepper; set aside.
In a large skillet or wok, heat the vegetable oil over high heat.
Add the steak and stir-fry for 5 to 6 minutes, or until no pink remains, stirring frequently.
Add the soy sauce mixture, the green beans, and bell pepper.
Stir-fry for 9 to 10 minutes, or until the green beans are crisp-tender and most of the liquid has evaporated, stirring frequently.
Serve immediately

Broccoli Cheddar Soup

5 cups water
1 bunch broccoli
2 onions, chopped
2 cups milk
1 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
2 tbsp dry mustard


Bring 5 cups of water to boil in large saucepan.
Cut 6 broccoli flowerets into quarters. Cook in the water approx 4minutes; remove and reserve for garnish.
Cut stems of remaining broccoli & peel.
Chop broccoli and add to saucepan with onions, milk, salt, and pepper.
Simmer 20 minutes.
Remove vegetables and a small amount of liquid into food processor, or blender.
Add cheese and mustard.
Mix until smooth.

Return to saucepan and add more milk if desired. Re-heat over low heat DO NOT LET SOUP BOIL!

Garnish with reserved broccoli flowerets

Beef Curry with Rice

Beef Curry with Rice

1 1/2 pounds stew beef
salt and pepper
flour
1 tablespoon vegetable oil
3/4 cup very hot water
2 cups hot cooked rice
1 tablespoon of curry powder or more, to taste
1 tablespoon chopped pimiento

Cut beef into smaller pieces; roll in flour seasoned with salt and pepper.

Brown beef in a heavy saucepan in a vegetable oil over medium heat.

Add hot water and bring to a boil.

Reduce heat, cover, and simmer for 2 hours.

Check occasionally and add more water if necessary.

Meanwhile, cook rice and add curry powder and pimientos.

Toss cooked rice with the beef.

Season with salt and pepper to taste.

Warm Potato Salad with Chives and Bacon

(A great cold-weather potato salad.)

4 strips Bacon
Publish Post
2 pounds red new potatoes
1/4 cup cider vinegar
1/3 cup olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
1/3 cup chopped fresh chives

Cook bacon until crispy.
Drain bacon, then crumble and set aside.
Cook potatoes in boiling salted water in a large saucepan for 20 to 25 minutes, until tender when pierced.
Drain the potatoes and cut them in half (if potatoes are large, cut into wedges) and place in a shallow serving bowl.
While potatoes are warm, add bacon, sprinkle with vinegar and oil, toss well and season to taste with salt and pepper.
Toss again with chives and serve immediately.