CINNAMON ROLL CAKE

CINNAMON ROLL CAKE ( YUM, Favorite in my house)

Cake:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Mt. Dew Apple Dumplings

Mt. Dew Apple Dumplings

1 Granny Smith apple; peeled & cored
1 can crescent rolls
6oz Mt Dew
1 stick butter
1/2 C sugar
1 tsp cinnamon

1. Butter, grease, or spray bottom of 9x9 inch pan

2. Cut peeled apples into 8 wedges

3. Roll 1 apple wedge in 1 triangle of crescent roll starting at the pointy tip. Pinch all sides closed to make a "pillow". Repeat with all 8 pieces. Place in baking pan.

4. In microwave or stove top lightly melt butter & add cinnamon & sugar. The consistency SHOULD BE GRAINY.

5. Pour butter/sugar/cinnamon on top of and all around rolls

6. Pour Mt Dew over rolls

7. Bake at 350 for 30 minutes or until golden brown. Enjoy!

Can be served with  ice cream, whipped cream, or alone. Also good with Ginger Ale!

The Perfect Baked/Grilled Chicken Wings

The Perfect Baked/Grilled Chicken Wings

I love chicken wings!! I prefer them baked and super flavorful. Here is how I bake them to keep them crispy and a BUNCH of my favorite sauce recipes.


2 lbs chicken wings, cut into 2 pieces with tips removed

Preheat oven to 450 degrees
Bring a large pot of half water half chicken broth to boiling. Boil the wings 8-10 minutes and remove to drain on a wire rack. (helps reduce some of the fat allowing for quicker crisping in the oven)

Season the wings with your favorite DRY seasoning, salt, pepper, garlic powder, onion powder, etc.

Bake wings on a sheet pan for 30 minutes, then turn wings over and cook the other side for another 10 minutes.

Remove to a large bowl and toss in your favorite sauce. (see recipes to follow)
Serve while hot

For all Sauces: Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated.

Classic Hot Sauce
Makes about a cup

2/3 cup hot pepper sauce
1/2 cup melted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

Sweet N Spicy Sauce
1 cups red hot sauce, such as Frank's
1/2 cups melted butter
1/2 cup mango habanero sauce
8 tbsps brown sugar
4 tsps chili powder
4 tsps garlic powder
4 tsps onion powder
4 tsps black pepper
4 tsps cayenne pepper
4 tsps seasoning salt

Garlic Ranch Sauce
2 cups melted butter
1 cup Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank's
4 heaping tbsps fresh minced garlic
4 tbsps brown sugar
2 tsps black pepper
4 packets powdered ranch dressing

Chili Lime Sauce
2 tbsps of jalapeno pepper chopped finely
1 tbsp chili sauce
1/2 cup lime juice
1/3 cup chicken stock
2 tbsps fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

Asian Sweet n Sour Carmel Sauce
1/2 c Water, divided into 2- 1/4 c measurements
1 c Sugar
1/4 c Fish Sauce
1/4 c Mirin
1/4 c Lemon, Lime, orange or other sour citris (each ones will give offer a different variation)

Honey Ginger Sauce
4 garlic cloves, finely minced
3 tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 cup rice vinegar
1/2 cup packed brown sugar
1/4 honey
1 tsp soy sauce

Garlic Parmesan Sauce
1 cup butter, melted
2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1 cup parmesan cheese, grated

Honey Sriracha Sauce
6 tbsps butter
1/3 cup sriracha
2 tbsps honey
1 lime, juiced
1/2 orange, juiced
3 tbsps cilantro

Tandori Indian Sauce
¾ c Yogurt
1/2 tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1 ½ tsp Coriander powder
½ tsp Chilli powder
1 tbsp Lemon juice
¼ tsp Ground black pepper
1tbsp Oil- 1 tbsp
Salt- to taste

Vietnamese Pok Pok Sauce
1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 tbsps vegetable oil, plus more for frying
1/3 cup cornstarch
1 tbsp chopped cilantro
1 tbsp chopped mint

Sticky Bourbon Sauce
8 oz. red pepper hot sauce
1c Bourbon
1 tbsp onion powder
1 tbsp garlic powder
½ cup honey
½ cup brown sugar
1 ½ tsp black pepper
1 tsp smoked paprika
2 tbsp concentrated tomato paste

Coca Cola sauce
1/4 cup soy sauce
2 tbsps canola oil
2 tbsps dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper n salt to taste

Thai sticky Sauce
½ tsp salt
½ tsp pepper
½ cup sweet chili sauce
¼ cup rice vinegar
¼ cup lite canned coconut milk
3 tbsps brown sugar
3 garlic cloves, pressed or finely minced
1 tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ tbsp soy sauce
¼ cup chopped peanuts
½ cup fresh cilantro
4 green onions, sliced

Chinese Plum Sauce
1 (15-16-ounce) can whole unpitted purple plums
2 tablespoons bottled hoisin sauce
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon soy sauce
2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

PB&J Sauce
½ cup natural peanut butter
1½ cup grape jelly
1 cup grape juice
½ cup vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

Wasabi Wings
1 c Soy Sauce
1 Tablespoon fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tablespoon white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon mustard powder
2 teaspoons wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock

Jerk Sauce
6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Pumpkin Rice Krispie Treats

Pumpkin Rice Krispie Treats

Ingredients:
1 Stick Butter
2 (10 oz). Packages Marshmallows
12 C. Rice Crispy Cereal
1 tsp. Yellow Food Color
1/4 tsp. Red Food Color
Green Decorating Icing in Tube
Black Decorating Icing in Tube
Decorating Tips
Tootsie Rolls

Preparation:
In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved.
Next, add the food coloring into the mixture and stir until the mixture is a uniform orange color.
Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food coloring mix.
Shape the mixture into balls either your hands or a spoon.
Place the balls in the refrigerator and leave there until is has become completely chilled and is form.
Once firm, using the black and green icing, decorate your pumpkins with leaves and add a tootsie roll as your stem.

Apple Crisp Recipe

Apple Crisp Recipe

Ingredients
Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.

For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Sticky Toffee Pudding Bars

Sticky Toffee Pudding Bars ~

250g ( 1 1/3 cups) pitted dates, chopped roughly
1 tsp baking soda
215g unsalted butter, divided (a scant cup, 9/10 to be exact)
185g ( 1 1/2 cups) self raising flour
1 tsp vanilla extract
1 tsp baking powder
3 large eggs
90 ml (1/3) cup milk, divided

Frosting:
2 TBS soft light brown sugar, packed
90g (3/4 cup) sifted icing sugar
90g (3/4 cup) chopped toasted walnuts

Preheat the oven to 180*C/350*F. Lightly grease a 9 inch square baking pan and line the bottom with parchment baking paper. ( make sure it hangs well over two sides so that you can just lift the bars out to cut when finished)

Place the dates into a saucepan with 200 ml of water ( about 7 fluid ounces). Bring to the boil, and then reduce the heat and allow to simmer for about 10 minutes, gently. Make sure the water doesn't completely evaporate. Add the baking soda, and set aside to cool.

Place 185g (8/10 of a cup) of the butter, the flour, vanilla, baking powder, eggs, and 75 ml (1/3 cup)of the milk into the bowl of a food processor and mix together in short bursts for 1 minutes, until well blended. Add the dates and pulse again to blend. Do not over process.

Scrape the batter into the prepared pan and bake for about 20 minutes, or until a skewer inserted in the center comes out clean. Set aside to cool.

To make the frosting combine the remaining butter, the brown sugar, and remaining milk into a small sauce pan. Heat gently to dissolve the sugar. Add the icing sugar and mix together well. Spread over the cooled cake mixture and sprinkle with the toasted walnuts.

Cut into squares to serve.

MINI BROCCOLI BACON QUICHES

MINI BROCCOLI BACON QUICHES

8 large eggs
1/4 cup milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
2 cups broccoli florets
1 cup cooked, crumbled bacon pieces
1 cup shredded cheddar cheese
1 refrigerated pie crust cut into 4 round pieces

Directions:

Preheat oven to 35o degrees F. and place round cuts of pie crust into 4 mini pie plates or ramekins. Partially bake crusts for 10 minutes then remove from oven.
Place eggs, milk, salt and pepper into stand mixer with the whisk attachment in place. Whisk until well combined, about 20 seconds. Set aside.
Heat olive oil in large skillet over medium heat. Saute onions for about 5 minutes then add broccoli florets, stirring and cooking for about 3 minutes. Remove from heat and set aside.
Pour egg mixture evenly into the 4 pie dough lined pie plates. Top evenly with onion, broccoli, bacon and cheese. Bake for 22-27 minutes, until eggs are cooked through. Serve warm.

Doughnut Holes

Doughnut Holes

Chef’s Tip: Make a batch of our baked “doughnut holes” tonight and save them for a Saturday morning treat (if you can wait).

Recipe

½ package spice cake mix (1 2/3 cups)
2 eggs
½ cup apple butter
2 tbsp vegetable oil
½ cup butter (1 stick)
3/4 cup sugar
1½ tsp cinnamon


Preheat oven to 325°F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Mix cake mix, eggs, apple butter and oil until blended. Scoop batter into cups of pan. Bake 10-12 minutes or until wooden pick inserted in centers comes out clean. Remove from oven; remove doughnuts from pan. Melt butter in first Coating Tray. Combine sugar and Cinnamon in second Coating Tray. Coat doughnuts in butter, about four at a time, then coat in sugar mixture.

This Chicken is TO DIE FOR

MELT IN YOUR MOUTH CHICKEN

This Chicken is TO DIE FOR!!! You Gotta Try it!!! Sooo Tender & Juicy!

And it's Healthy...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

The Brain Cocktail

The Brain Cocktail

1 1/2 oz. peach schnapps
1 1/2 oz. Bailey's Irish cream
dash of grenadine

Pour peach schnapps into a glass. Slowly add the Bailey's Irish cream and top with a dash of grenadine.

Lemon pucker cake...tastes like a lemon drop.

Lemon pucker cake...tastes like a lemon drop..

1 box Duncan Hines lemon cake
1 pkg ( 4oz) lemon Jello
I cup water
2/3 cup vegetable oil
4 eggs
2 cups sifted powered sugar
1/4 cup lemon juice

Preheat oven 350.Grease 13x9x2 inch baking pan.
In large mixing bowl combine cake mix, Jello, water, oil and eggs. Beat on med to high until combined. Pour batter in pan bake 35~ 40 min
When done baking mix powered sugar and lemon juice together.( will be thin)Pour over warm cake...Eat when cool
Enjoy...

Meatball wrapped in garlic bread with cheese.

Meatball wrapped in garlic bread with cheese.

And dipped in Marinara Sauce

Ingredients:
1 can Pillsbury Grand’s Jr. Golden Layers refrigerated buttermilk or flaky biscuits
20 frozen cooked Italian-style meatballs (about 5 oz), thawed
4 sticks (1 oz each) string cheese, each cut into 5 pieces
grated Parmesan cheese
teaspoon Italian seasoning
teaspoon garlic powder or garlic salt
1 cup marinara sauce, heated

Directions:
1 Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.
2 Place 1 meatball and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.
3 Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
4 Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Zucchini Relish

Zucchini Relish

I usually double and triple my relish recipe and do a lot at one time.




Ingredients.

2 cups chopped zucchini
1 cup chopped onion
½ cup chopped sweet green bell pepper
½ cup chopped sweet red pepper
2 TBSP canning salt
1 Cup sugar (do more or less to your taste)
2 teaspoons celery seed
1 teaspoon mustard seed
1 teaspoon dried mustard
1 cup cider vinegar

Instructions.

Combine zucchini, onion, green and red peppers, sprinkle with salt, cover with cold water and let stand 2 hours.
Drain, rinse and drain thoroughly.
Combine remaining ingredients in a large sauce pot. Bring to a boil. Add vegetables and simmer for 10 minutes. Pack hot relish into hot pint or ½ pint jars, leaving ¼ inch head space. Remove air bubbles. Adjust two piece caps.
Process 10 minutes in a boiling water canner.

Quick and easy stringless corn!

Quick and easy string-less corn!!

Cut one inch off either end.
Next, place the corn, with the husks still on, in the microwave and cook on high using this timeline (cooking time may vary depending on your microwave):
1 ear – 2 minutes
2 ears – 3-4 minutes
3 ears – 5-6 minutes
4 ears – 7-8 minutes
6 ears – 8-9 minutes

Let rest 3 minutes to finish cooking
Shake right now and EAT!

Homemade Febreze

Homemade Febreze

What you'll need:
1/8 Cup of fabric softener (I used Downy April Fresh)
2 tablespoons Baking Soda
Hot tap water
Spray bottle (I used my empty 27 oz. Febreze bottle)

Preparation:
Using a funnel, pour fabric softener and baking soda into your spray bottle. Fill spray bottle with hot tap water and shake well. Don't forget to twist the nozzle over to the LOCK position if you're using a Febreze bottle, or you might fall on your hiney. Now go spray every fabric surface in your house and take a nap on your very comfortable and now un-stinky couch.

Store-bought Febreze: $5.59
Homemade Febreze: $0.15
Total Savings: $5.44 OR 97.3%!

CRAZY GOOD CASSEROLE

CRAZY GOOD CASSEROLE

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

New Orleans Hurricane

New Orleans Hurricane

Ingredients for 1 serving:
1/2 cup ice
2 fluid ounces light rum
2 fluid ounces passion fruit flavored syrup
1 cup lemon-lime flavored carbonated beverage
1 ounce lime juice
1 fluid ounce 151 proof rum

Directions:
In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.

Peanut Butter Cups

Peanut Butter Cups

Ingredients:

16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter



Directions:
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.

In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.

Serve very cold, and enjoy!

MACARONI SALAD

MACARONI SALAD:

2lbs medium shells cooked andante-
1 green pepper-
3 green onion-
2 stalks celery-
4 dill pickle spears-
1 medium carrot grated-
4 hard boiled eggs-
3 1/2 cups Hellman’s-
3 TBSP pickle juice-
1TBSP Sugar-2tsp ground pepper-
1tsp salt

Drain and cool pasta. chop veggies into bite size pieces and grate carrot. chop eggs. Mix everything in large bowl THEN add pasta. chill at least 4 hours before serving

Ritz Crackers

Ritz Crackers

1 stick melted butter,
1 packet Ranch dressing mix,
¼ c. grated Parmesan,
1 tbsp. red pepper flakes
1 tsp. garlic powder.
1 box Ritz crackers

~Directions

toss box of Ritz crackers with all 5 ingredients
Bake in 300 degree oven for 15 minutes

CHOCOLATE TRUFFLE CAKE

CHOCOLATE TRUFFLE CAKE

IT'S A TENDER CAKE---FOR BEST RESULTS, BAKE LAYERS A DAY AHEAD AND USE A LIGHT HAND WHEN FROSTING IT.

8 (1 OUNCE) SEMISWEET CHOCOLATE BAKING SQUARES,
CHOPPED
1 CUP BUTTER, SOFTENED
1 3/4 CUPS SUGAR
3 LARGE EGGS
2 TEASPOONS VANILLA EXTRACT
2 2/3 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 3/4 CUPS BUTTERMILK
2 (14-OUNCE) CONTAINER CHOCOLATE HAZELNUT ROLLED
WAFER COOKIES
UNSWEETENED COCOA
GANACHE

MICROWAVE CHOCOLATE IN A GLASS BOWL AT HIGH 1 MINUTE OR UNTIL MELTED, STIRRING ONCE.

BEAT BUTTER AND SUGAR AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL FLUFFY. ADD EGGS, 1 AT A TIME, BEATING JUST UNTIL YELLOW DISAPPEARS. ADD COOLED CHOCOLATE AND VANILLA, BEATING UNTIL BLENDED.

COMBINE FLOUR, BAKING SODA, AND SALT; ADD TI BUTTER MIXTURE. BEAT AT LOW SPEED JUST UNTIL BLENDED AFTER EACH ADDITION.

POUR BATTER INTO 3 GREASED PARCHMENT PAPER LINED 9-INCH ROUND CAKE PANS DUSTED WITH COCOA. BAKE AT 350 DEGREES FOR 21 TO 22 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PANS FOR 10 MINUTES.

REMOVE CAKE LAYERS TO WIRE RACKS; COOL COMPLETELY.

SPREAD CHOCOLATE TRUFFLE FILLING BETWEEN LAYERS.

RESERVING 1/4 CUP, SPREAD REMAINING GRANACHE ON TOP AND SIDES OF CAKE.

BREAK COOKIES INTO LONG PIECES.

LINE SIDES OF CAKE WITH COOKIES.

SPOON RESERVED GRANACHE AGAIN ON TOP FOR MOUND IN THE CENTER OF CAKE; PLACE BROKEN COOKIE PIECES ONTO MOUND OF GRANACHE.

CHOCOLATE TRUFFLE FILLING

4 (1-OUNCE) SEMISWEET CHOCOLATE BAKING SQUARES,
CHOPPED
6 TABLESPOONS BUTTER
6 TABLESPOONS WHIPPING CREAM
2 1/2 CUPS POWDERED SUGAR, SIFTED

MICROWAVE CHOCOLATE AND BUTTER ON HIGH 1 MINUTE OR UNTIL MELTED, STIRRING ONCE. STIR IN WHIPPING CREAM. GRADUALLY ADD POWDERED SUGAR, STIRRING UNTIL BLENDED AND SMOOTH. YIELD 1 3/4 CUPS

GANACHE

10 (1-OUNCE) SEMI-SWEET CHOCOLATE BAKING SQUARES,
CHOPPED
1/2 CUPS WHIPPING CREAM

MICROWAVE CHOCOLATE AND WHIPPING CREAM IN A MEDIUM GLASS BOWL AT HIGH 1 MINUTE OR UNTIL MELTED AND SMOOTH, STIRRING ONCE.

COOL 20 MINUTES. YIELD 2 CUPS

Italian Style Goulash Recipe

Italian Style Goulash Recipe

Ingredients
grated Parmesan cheese, to taste
2 garlic cloves, minced ( estimate)
2 tablespoons Italian seasoning ( estimate)
salt and pepper
2 cups cooked pasta of your choice
1 (6 ounce) cans mushrooms, drained
1 (15 ounce) cans kidney beans
1 (28 ounce) cans tomato sauce
1 (28 ounce) cans diced tomatoes
2 large onions
2 green peppers, cut up
1 1/2 lbs ground beef or 1 1/2 lbs ground turkey
1/4 cup bacon

Directions

Fry bacon and cut into bite-size pieces. Set aside.
Brown ground beef/turkey, onions, and green peppers in a large skillet.
Stir in tomatoes, tomato sauce, kidney beans, mushrooms, Italian Seasoning, and garlic.
Cover and cook at medium heat for 15 minutes.
Stir in bacon and cooked macaroni.
Place in lightly-greased 9x13 casserole dish.
Sprinkle cheese on top and bake at 350 degrees for 1 hour.

Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole

Ingredients

2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

Turtle Cheesecake Bars

Turtle Cheesecake Bars

Turtle Cheesecake
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.

Zippy Tuna Mac

Zippy Tuna Mac

Elbow macaroni (1 lb)
3 cans tuna or salmon
Green or red pepper
Green onion
Celery seed seasoning, garlic powder, salt, pepper, even Old Bay if you have it on hand (to
Taste)
Peas (didn't add them this time)
Generous amt of Miracle Whip
Sharp cheddar cheese chunks


After your cooked noodles are room temperature...build away!

This can be made with whatever seasoning you prefer in whatever amounts you enjoy.
Add everything together and EAT!
BUT...this is VERY important...don't forget to add hot sauce to your liking!

Chicken Bombs

Chicken Bombs

5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated Colby jack or cheddar cheese
salt and pepper to taste
1 cup BBQ sauce (I look for low sugar -- always )

Directions:
Slice chicken breasts in half width wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.

Slice jalapeños in half, length wise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened
cream cheese with your grated Colby jack.

Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)

Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.

Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!

Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!

*Makes 10 Chicken Bombs

Mexican Pizza

Mexican Pizza

Ingredients:
Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives

Directions:
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.

Homemade Bisquick

Homemade Bisquick

2 cups flour
¼ cup shortening
1 tsp salt
2 tbls baking powder

Combine all ingredients in a bowl and beat with mixer on low until it is the consistency of Bisquick. Use in any recipe where you would use regular Bisquick.

Reeses peanut butter no-bake bars

Reeses peanut butter no-bake bars

Ingredients
1 cup salted butter (melted)
2 cups keebler graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

APPLE NACHOS

APPLE NACHOS

Ingredients

4 large Granny Smith apples, sliced
35 large marshmallows
1/4 cup butter
35 caramels
1 Tbsp evaporated milk (or half and half)
1/4 cup peanuts
1/4 cup mini semi-sweet morsels
2 Tbsp chocolate syrup
Instructions

Slice apples and arrange on platter.
In saucepan, melt marshmallows and butter until creamy. Set aside.
In microwave dish, melt caramels with milk (cooking in 30 second intervals, and stirring). Set aside.
Pour marshmallow cream over apple slices, followed by caramel sauce. Drizzle chocolate syrup and sprinkle with peanuts and mini chocolate morsels. Serve immediately and enjoy!

Baked Crab Rangoon

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

Poor Mans Cobbler

Poor Mans Cobbler

3 c of berries
1 c Milk
1 c self-rising flour
1 c sugar

Mix together milk sugar and flour. Pour a fourth of the mixture in a 8X8 in pan, sprinkle berries on top, pour in the remaining of mixture. Bake at 350 for 30 mins or until brown on top.. My grandma use to make this all the time and it has become a favorite in my home.

Tortilla Chicken Casserole

Tortilla Chicken Casserole

Ingredients

8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz black beans
14oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno Monterrey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantro
Directions
Preheat oven to 180/350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn.

In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.

PINEAPPLE UPSIDE DOWN CAKE IN A MUFFIN PAN

PINEAPPLE UPSIDE DOWN CAKE IN A MUFFIN PAN.

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

4 Layer Pizza Dip

4 Layer Pizza Dip:

8 ounces Philadelphia cream cheese (room temperature)
1/2 cup sour cream
8 ounces finely shredded Italian cheese blend (divided)
14.5 ounce can diced tomatoes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
12 slices pepperoni
4 slices cooked bacon, chopped (or 1/4 cup real bacon pieces)

Preheat oven to 350°.
In a blender combine tomatoes, garlic, onion, Italian seasoning, salt, and pepper. Blend until pureed. Set pizza sauce aside.
In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded cheese. Mix well until well combined.
Spread cream cheese mixture in an even layer over baking dish (pie plate or 8x8 works).
Pour blended pizza sauce (tomato mixture) over cream cheese mixture and evenly distribute with spatula.
Sprinkle remaining shredded cheese over pizza sauce.
Top pizza dip with bacon and pepperoni.

Bake for 20-25 minutes, until cheese is browned and bubbly.

Frozen Yogurt Covered Strawberries

Frozen Yogurt Covered Strawberries

1 container Vanilla Yogurt (Use Greek Yogurt because it's thicker)
Fresh ripe strawberries

Slice strawberries in half. Spoon Greek yogurt onto a shallow dish and dip the strawberries in the yogurt. Place dipped strawberries in a plastic container lined with parchment paper and freeze.

Warning: These are addicting! They are cold and sweet and refreshing and just delightful to pop in your mouth on a hot summer day! Try them...they're so easy to make!

Caramel Banana Cake Roll Recipe

Caramel Banana Cake Roll Recipe

Ingredients (cake)
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 egg whites1 tablespoon confectioners’ sugar

Directions (cake)

Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside.
Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.

Stiff Peaks

Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
Spread into prepared pan. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack

NOTE: Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll.

Ingredients (filling)

4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners’ sugar
2 tablespoon fat-free caramel ice cream topping

Directions (filling)

In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling. Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.

Wendy's chili

Wendy's chili

Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

(P.S. I would substitute ground turkey for the ground beef)

CALZONES

CALZONES

Dough:
5 cups all-purpose flour
1 Tbl yeast
1 Tsp sugar
3 Tbls Olive oil
1 Tsp salt
1 Egg
1 Tsp Italian seasoning
3 Tbl milk powder
1 Cup or more water to make a soft pliable dough

Egg wash:
1 egg beaten with 2 tablespoons of milk

Mix the yeast with the sugar and the ¼ cup of water and let it proof for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, milk powder, egg, sugar, salt, the olive oil and the proofed yeast on low speed. Gradually add enough water until the dough comes together, change the attachment to the dough hook and continue to knead until the dough is soft and smooth.
Coat the inside of the bowl with olive oil and return the dough to the bowl turn to coat the surface of the dough with oil and cover with a piece of plastic wrap and keep it in a draft free place until doubled in size, about 1 hour. Punch down the dough and let it rise again until doubled.
Divide dough and roll into balls. Roll out into a round and place your filling according to your preference, on half of the dough, moisten edges of dough with water and fold over to form a semicircle. Pinch the edges tight. Brush with egg wash mixture, sprinkle with Italian seasoning and Parmesan and bake in 375F preheated oven until golden brown.

Choices of filling the Calzones:
Mozzarella is a must
Pepperoni
Ham
Pizza Sauce
Fresh sliced mushrooms
Sliced onions
Pitted black olives
Cooked chicken
Italian sausage
Bacon
Or anything you like in your Calzone

Pork Tenderloin

Pork Tenderloin

3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar





Preparation Instructions

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.