Cracker Barrel Broccoli Cheddar Chicken

Cracker Barrel Broccoli Cheddar Chicken

Ingredients

4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt

Instructions

Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

Peanut Butter Microwave Fudge

Peanut Butter Microwave Fudge

1 lb box Confectioners sugar 2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY!

Crockpot Ranch Pork chops

Crockpot Ranch Pork chops

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix 

In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes


 THE BEST EVER PORK CHOPS

Pecan Pie

Pecan Pie

Ingredients:

1 cup light corn syrup
1 cup granulated white sugar
1/4 cup packed brown sugar
3 eggs, beaten
1/3 cup (2/3 stick) butter, melted and slightly cooled
1/2 teaspoon salt
3/4 teaspoon vanilla extract
1 heaping cup finely chopped pecans
1 unbaked pie crust, fitted into a pie pan (edges crimped)

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the corn syrup, sugar, brown sugar, eggs, butter, salt and vanilla. Whisk until totally combined. Place the chopped pecans in the bottom of the pie crust. Pour the sticky mixture right over the top.

3. Cover the pie in foil and place it on a baking sheet. Bake the pie for 35 minutes. Remove the foil, then bake for 25 to 30 minutes more, being careful not to burn the crust or the pecans. (If it seems to be browning too quickly, cover it with foil again.)

4. The pie should not be overly jiggly when you remove it from the oven. If it is, just continue baking it in 5-minute intervals until it's done. Let the pie cool before slicing it into wedges. Serve with sweetened whipped cream, if desired.

S’mores Fudge Bars

S’mores Fudge Bars

Ingredients

Crust

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar
1/2 tsp salt

Fudge layer

2 cups milk chocolate chips
14 oz sweetened condensed milk


Fluff Layer

3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp salt
2 egg whites
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract

How to Make

1  Preheat oven to 350°

2  Line a 9x9 baking pan with foil. Set aside.

3  Mix all the ingredients for your crust together and press evenly into pan.

4  Bake for 10 minutes. Remove from oven and set aside.

5  Next make your chocolate filling. In a medium sauce pan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust.
   
Fluff

6  Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.

7  While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.

8  When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.

9  When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla.

10  Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer.

11  Turn oven onto broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden.

12  Cut into squares when ready to serve.

Notes

Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days.

Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks

Loaded Chicken & Potatoes

Loaded Chicken & Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1")
6-8 medium skin on red potatoes, cut in 1/2" cubes 1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13" baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream!

Caramel and Pecan Upside Down Pumpkin Cake

Caramel and Pecan Upside Down Pumpkin Cake

Ingredients

•2 stick unsalted butter, melted and divided
•3/4 cup of brown sugar
•3/4 cup pecan halves
•1 2/3 cups all-purpose flour, plus more for pan
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/4 teaspoon ground allspice
•1/2 teaspoon salt
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1 cups sugar
•1 teaspoon vanilla extract
•2 large eggs
•1 cup homemade Pumpkin Puree Pumpkin Puree, or canned
•1/2 cup warm (110 degrees) milk

• Pre-heat oven to 350 degrees, place pecans on a baking sheet. Toast in the oven for 5 minutes or until you start to smell a toasted nutty aroma.

• In a pot melt 2 sticks of butter.

• Pour 3/4 cup of brown sugar into a 9 inch round pan.

• Pour the 1/2 cup of butter directly into the pan.

• Whisk the butter and brown sugar together until well combined.

• Chop up the pecans, sprinkle in the prepared pan and press the pecans into the sugar mixture, set aside.

• In a separate bowl combine all the dry ingredients and whisk until well combined.

• In another bowl combine eggs and pumpkin puree.

• Add 1/2 a cup of warm milk, vanilla extract and melted butter to the pumpkin mixture.

• Beat with and electric mixer until well combined.

• Add flour mixture; stir with spoon until just combined

• Pour the batter into prepared round pans.

• Place the cake on a rimmed baking sheet and bake in the oven at 350 degrees for 50 minutes or until a knife test comes out clean. You want to place it on a sheet in case the caramel bubbles over.

• Remove from the oven and let cool for about 5 minutes, don’t let the cake cool completely because it will be harder to unmold, place a plate on top of the cake and invert.

• Give it a few taps until the cake falls out of the pan, let cool.

Swimsuit Slim down Drink

Swimsuit Slim down Drink

1 cup grapefruit or orange or pineapple juice,
2 tsp apple cider vinegar
1 tsp honey

Drink before each meal ... breaks down fat cells faster than anything else.

Taco Casserole

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese Shredded Lettuce
Sliced tomato

MINI FALL PUMPKIN PIE CROISSANTS

MINI FALL PUMPKIN PIE CROISSANTS

These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling: 4 oz. (1/2 block) of softened cream cheese 1 cup of canned pumpkin (not pumpkin pie filling) 1 – 2 T pumpkin pie spice (adjust to taste) 3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter) Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.

BEST SUGAR COOKIES EVER!

BEST SUGAR COOKIES EVER! 

Dry Ingredients:

6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt Mix all dry ingredients together in a small bowl Wet

Ingredients:

1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream

Blend wet ingredients until smooth in large bowl Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING Blend all together:

1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract 1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk

Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!

Chocolate Cobbler

Chocolate Cobbler

3/4 cup sugar
1 cup self rising flour
2 Tablespoons cocoa
1/2 cup milk
3 Tablespoons melted butter
1 teaspoon vanilla

Mix the above ingredients and spread into a greased 11 X 7 or 9 X 13 glass baking dish. 

Top Mixture -


Mix together and sprinkle evenly on the above mixture.

1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa Pour
1 1/2 cups hot water gently over all.

DO NOT MIX- just gently pour over all Bake at 350 degrees for 40 minutes. Serve hot, or cold.

ZUCCHINI SIDE DISH Low carb!

ZUCCHINI SIDE DISH Low carb!

Ingredients:

Zucchini
olive oil
garlic or garlic powder tomatoes
salt and pepper
mozzarella cheese and/or Parmesan cheese

Directions:

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top w...ith garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

AMAZING SCALLOPS

AMAZING SCALLOPS

Ingredients

1 pound fresh bay or sea scallops
Kosher salt
Freshly ground black pepper All-purpose flour for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 lemon, cut in half

Directions:

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add a single layer of scallops. (Do not crowd the scallops in the pan.) Lower the heat to medium and allow scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes total. Melt remaining butter in the pan with scallops; add shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine and cook for 1 minutes longer. Add salt and pepper to taste. Serve immediately with a squeeze of lemon juice.

Crockpot Caramel

Crockpot Caramel

Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel!

Garlic Rubbed Roasted Cabbage Steaks

Garlic Rubbed Roasted Cabbage Steaks

Ingredients

1 (approx 2lb) head of organic green cabbage, cut into 1" thick slices
1.5 tablespoons olive oil,
2 to 3 large smashed garlic cloves,
kosher salt,
freshly ground black pepper and olive oil
spray OR non-stick cooking spray.

Instructions:

1. Preheat oven to 375F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 25 minutes. Carefully flip the cabbage steaks and roast for an additional 25 minutes until edges are brown and crispy. A very nice optional condiment would be adding balsamic vinegar on the top when finished cooking

Ranch Potatoes

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix 1 1/2 cups shredded cheddar cheese,
divided salt and pepper
6 slices bacon,

 cooked and crumbled Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender This was very simple to make. I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest.

Grandmother's Butterscotch Pie.

Grandmother's Butterscotch Pie.

2/3 C brown sugar
2 Tbsp corn starch
1/8 tsp salt
2 C milk
2 egg yolks, beaten (keep the egg whites for the meringue) 2 Tbsp butter (I have also used margarine)
1 tsp vanilla
1 9" baked pie shell

Directions:

In a large sauce pan, combine the brown sugar, cornstarch and salt; gradually add the milk. Cook mixture over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat and add 1/2 of the mixture into the beaten egg yolks stirring constantly. Return the egg yolk mixture to the sauce pan and bring to a boil again. Remove from heat, stir in butter and vanilla then pour this into the baked pie shell. Cool pie. Meringue (I don't really measure here! :)) Preheat over to 350F 2 egg whites 1/4 - 1/2 C white sugar Using an electric mixer, beat the egg whites on high until small peaks are formed. Slowly add the sugar and continue beating until all the sugar is added and the desired peaks are formed (it usually takes me about 4 minutes or so). Using a spatula or spoon, drop dollops of the meringue on the pie making sure to cover the entire surface of the pie to the edge. Slide into the preheated oven and let the meringue cook until it browns.

Grand’s!® Chicken Pot Pie Puffs

Grand’s!® Chicken Pot Pie Puffs

2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grand’s!® Flaky Layers refrigerated biscuits

Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.

Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Tips

Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Chocolate Brownie Cookies

Chocolate Brownie Cookies

Ingredients:

1/4 cup all-purpose flour
1/4 teaspoon baking powder
pinch of salt
2 eggs
2/3 cup white sugar
1/2 tablespoon espresso of instant coffee
1 teaspoon vanilla
2 tablespoon butter
5 ounces dark chocolate (70% minimum), broken up
2 ounces unsweetened chocolate, broken up
3/4 cup mini chocolate chips

Instructions:

1. Preheat oven to 375 degrees.

2. Whisk flour, baking powder, and salt – leave to set.

3. Whip eggs in an electric mixer.

4. Add sugar, espresso, and vanilla beat with the eggs for 15 minutes on high speed, this will make it very thick.

5. In the meantime, melt the butter using a double-cooker (or a steel bowl over a pot of simmering water).

6. Add the 2 kinds of chocolates until all melted.

7. Turn off the heat and mix, so the chocolate and butter are combined.

8. Pour the choc mixture into the whipped mixture, and mix slightly so as not to ruin the texture and not to combine fully.

9. Fold in the flour mixture and the chocolate chips.

10. If it doesn’t seem thick enough, set it aside for about 5 mins.

11. Use a teaspoon to scoop out quantities of cookies onto baking sheet (you may need 2 sheets).

12. Bake for 8 minutes, the cookies should be crispy from outside and juicy from inside.

13. Leave on a metal tray or wrack to cool, this will make it easier to remove the baking sheets.

Christmas Eve Creamy Crockpot Hot Chocolate

Christmas Eve Creamy Crockpot Hot Chocolate

1.5 cups heavy cream,
1 can of sweetened condensed milk (14oz),
2 cups milk chocolate chips, 6 cups of milk,
1 tsp vanilla extract

No-Bake Reese Cheesecake Cups

No-Bake Reese Cheesecake Cups

1 Box of JELLO instant NO-Bake Cheesecake Mix (Feel free to make your own no-bake Cheesecake)

Reese’s Peanut Butter Cups (one per each Cheesecake)

1 Cup of Mini Chocolate Chips.. for sprinkling on top.

Approx. 1 Cup of Graham Cracker Crumbs (either store bought, or you can crush your own.. or use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)…for sprinkling on top.

Paper Cupcake Liners

A Cupcake pan

Grandma's Apple Crisp

Grandma's Apple Crisp

1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Big Boy Strawberry Pie

Big Boy Strawberry Pie:

2 tbsp. cornstarch
1 c. sugar
1 c. water
1/2 pkg. strawberry gelatin
1 baked 9 inch pie shell, cooled
Whipped topping

Blend together cornstarch and sugar. Combine in saucepan with water. Cook, stirring until thick 3 to 5 minutes. Remove from heat. Add gelatin. Stir until dissolves.
Mix berries in gelatin before placing in pie shell. Pour into pie shell
let chill 2 or 3 hours. Garnish with whipped topping. ENJOY!!!

Almond Joy Cookies

Almond Joy Cookies

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cheesy Potluck Casserole

Cheesy Potluck Casserole

INGREDIENTS

2 tablespoons margarine or butter, melted
1/2 teaspoon paprika
2 cups Kellogg's® Rice Krispies® cereal
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 2/3 cups milk
2 tablespoons minced onion
2 cups (8 oz.) chopped American cheese
2 cups cooked rice
1/4 cup chopped fresh parsley
1 cup cubed cooked ham

DIRECTIONS

1. Combine the 2 tablespoons margarine with the paprika and KELLOGG'S RICE KRISPIES cereal. Set aside for topping.

2. In 2-quart saucepan, melt the 3 tablespoons margarine over low heat. Stir in flour and pepper. Add milk and onion stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Add cheese, stirring until melted. Remove from heat. Stir in rice, parsley and ham. Pour into shallow 2-quart casserole coated with cooking spray. Sprinkle cereal mixture evenly over top.

3. Bake at 350°F about 20 minutes or until thoroughly heated and bubbly. Serve hot.

Note

VARIATIONS:

1 cup cooked chicken, tuna or turkey may be substituted for the ham.

Easy Pecan Caramel Turtles

Easy Pecan Caramel Turtles

4 oz. pecan halves
24 unwrapped Kraft Caramels
1 tsp. shortening
1 cup semisweet chocolate chips

Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

Garlic crusted shrimp with cherry tomatoes

Garlic crusted shrimp with cherry tomatoes

Ingredients

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon minced garlic
1 cup cherry tomatoes, halved
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
3 tablespoons fresh flat-leaf parsley, chopped
1/4 cup panko or traditional bread crumbs

Preparation

In a large heavy skillet, heat the butter and oil over medium heat.
When the butter is bubbling, add the shrimp in a single layer and sauté them for about 2 minutes per side until they are pink and opaque throughout.
Add the garlic, tomatoes, salt and pepper, and cook everything for 2-3 more minutes, until the tomatoes start to soften. Stir in the parsley (or basil) and panko and toss until the shrimp and tomatoes are well coated. Serve immediately.

Salsa Stuffed Peppers

Salsa Stuffed Peppers

1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked rice (any type you like – I like brown)
3-4 organic bell peppers halved and seeds removed
1 can of black beans or any of your favorite bean, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings: fresh cilantro, basil, plain Greek yogurt or sliced avocado

Pre-heat the oven to 400 degrees. Roast peppers in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
Cook your turkey and onion on the stove. Once they are almost cooked thru, then added in your cooked rice, black beans and corn. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Start adding your salsa a tablespoon at a time until you get to the flavor you and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted. Remove from the oven and top your favorite topping.

BEER DIP

BEER DIP

Ingredients

4 - 8 ounce cream cheese, softened
2/3 cup beer
2 envelopes ranch salad dressing mix
4 cups shredded cheddar cheese
pretzels

Instructions

1. In a large bowl, beat the cream cheese, beer and dressing mix until blended.
2. Stir in cheese.
3. Serve with pretzels.

Sex in the Driveway

Sex in the Driveway

1 oz Blue Curacao
1 oz Peach Schnapps
2 oz Vodka (citrus)
Fill the rest with Sprite

Pour ingredients over ice and garnish with lemon

Zucchini Brownies

Zucchini Brownies

Ingredients

1/2 cup applesauce
2 small or medium bananas mashed
1 1/2 cup sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces



Directions:

Preheat oven to 350 degrees F. Grease and flour an 9x13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.

Hot Caramel Apple Cider

Hot Caramel Apple Cider

4 mug’s worth of apple cider
1 mug’s worth of caramel vodka
1 tablespoon cinnamon
1/4 cup brown sugar

1. Mix all of the ingredients above in a large pot.
2. Heat over medium-low heat, stirring occasionally until liquid just begins to steam (don’t over heat or else the alcohol will burn off).
3. While cider is warming up, take your mugs or glasses and rim them with brown sugar.
4. Pour cider into your rimmed glasses, serve and enjoy!

Buffet Pancake Dippers

Buffet Pancake Dippers

1 recipe of the Bisquick pancake batter including the ingredients to make the batter
12 slices center cut bacon
light syrup

Cook bacon and set aside.
Mix batter according to the package directions.
Pour into a squeeze bottle with a big enough hole for the batter to pour from. I used a cheap picnic ketchup bottle. You know the tall skinny red ones. They also come in yellow for mustard.
I cut the tip bigger.
Heat griddle. I heat mine to 300 degrees.
Squirt batter in a long oval shape a little longer and wider then the bacon and place a slice of cooked bacon in the center.
Lightly press bacon into the batter.
Squeeze more batter over the bacon. I just did a wiggle line.

This is to protect the bacon from the griddle when you turn that pancake dipper over.
Cook until the batter starts to bubble then turn over and cook a few minutes longer.

Serve syrup in 4 ounce wide mouth mason jars.

Metabolism Booster

Metabolism Booster

⅛ tsb Cayenne Pepper
½ cup Watermelon "juiced" "blend in mixer or juicer"
8 oz Water

Blend all together stick in freezer let turn to slush then drink

Drink this after each meal to help burn fat

Beans, Chicken & Potatoes

Green Beans, Chicken & Potatoes

Ingredients

4 medium potatoes, cut
2 c. green beans, cut
1 lb chicken breasts
1/2 c. butter
1 package Italian dressing mix

Directions:

1. Cut green beans up. Line one side of the pan with green beans.
2. Cut potatoes up. Line opposite side of pan with the potatoes.
3. Line the chicken breasts down the middle of the baking dish.
4. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
5. Bake at 350 degrees for 1 hr.

ALTERNATIVE to ICING

ALTERNATIVE to ICING

When you must have frosting but want a better alternative!
Great icing!!
All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.
Then fold in 1 8 oz container of Cool Whip.
A great frosting ....spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!

Reuben Sandwich Recipe

Reuben Sandwich Recipe

Ingredients

Sandwich ingredients:

2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut
1/4 cup Russian Dressing
Russian Dressing:

Combine the following ingredients. Makes one-half cup.

1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Method
1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

2 Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Serve with a side of coleslaw.

Yield: Make 4 sandwiches.

To speed it up and eliminate the soggy factor, we quickly heated the meat and kraut on the griddle first, then added it to the bread/cheese/dressing and grilled open face, closing it when both slices were toasted.

Salted Pretzel Caramel Brownies

• Salted Pretzel Caramel Brownies •

Ingredients

• 1 box Betty Crocker fudge brownies (for 9x13 pan)
• 2 eggs
• 1/4 c. water
• 2/3 c. vegetable oil
• 3 cups pretzels
• 1 jar caramel sauce
• coarse sea salt

Directions

• Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper, or grease with cooking spray.

• Prepare brownie batter according to package instructions.

• Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.

• Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.

• Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.

• Serve warm, or let cool to room temperature then serve.

The Famous Woolworth Ice Box Cheesecake

The Famous Woolworth Ice Box Cheesecake

1 (3 ounce) package lemon Jell-O
1 c. boiling water
8 ozs cream cheese
1 c. granulated sugar
5 T. lemon juice
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water.
Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth.
Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy.
Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13" pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers.
Chill.

Crock Pot Sweet Garlic Chicken

Crock Pot Sweet Garlic Chicken

Ingredients:

4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)



Directions:

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Canning Hot Banana Peppers

Canning Hot Banana Peppers

48 hot banana peppers (washed, seeded and cut lengthwise or into chunks)
1/4 cup canning salt
1 quart white vinegar
3 quarts water

Directions:

Use gloves when handling hot peppers

Sterilize four quart jars, lids and rings in boiling water.
Taking one jar at a time, place as many peppers as you can into the jar
Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers.
Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out

Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight

Place in boiling water bath five minutes (no more or they will be soggy).
After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.

Mississippi Roast

Mississippi Roast

Put chuck roast in crock pot, Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

Creamy White Chicken Alfredo Lasagna

Creamy White Chicken Alfredo Lasagna,

Ingredients

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Gluten free: GF noodles.

Chili Relleno Casserole

Chili Relleno Casserole

Recipe:

Layer 2 cups cooked shredded chicken
1 diced onion
3 cans green chilies
1 cup cubed cheese

in a 9 x 11 baking dish.

Mix together 1/4 cup flour, 1 1/2 cups milk, 4 eggs & pinch of salt and pepper. Pour over the chicken layer and bake 35-40 minutes at 350 degrees.

How to make Elephant Ears - Recipe

How to make Elephant Ears - Recipe

Ingredients:

Milk - 1 cup
Warm water - 1 cup
Active dry yeast - 2 tablespoons
Salt - 1 teaspoon
White sugar - 2 tablespoons
Shortening - 3 tablespoons
All purpose flour or Maida - 4 cups
Oil for deep frying

For elephant ears topping:
Sugar - 4 tablespoons
Ground cinnamon - 2 teaspoons

How to make elephant ears:

Take a big bowl, add active dry yeast and warm water and let it stand for 10 to 12 minutes. Combine warm milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels. Finally sprinkle the elephant ears with sugar and cinnamon. Delicious elephant ears

Princess Pie (Coconut Cream Pie)

Princess Pie (Coconut Cream Pie)

crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Bacon Cheese Potatoes (Slow Cooked)

Bacon Cheese Potatoes (Slow Cooked)

 If you would like to make these in the oven -- 400 degrees for an hour in a 9 x 13 baking dish, covered.

Ingredients

1/4 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
Green Onions (optional)

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.

2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.

3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

4. Cover with remaining foil.

5. Cover and cook on low for 10-12 hours

Crock Pot Apricot Chicken

Crock Pot Apricot Chicken

Ingredients:

6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French salad dressing
1 cup sugar free apricot preserves or jam
2 tablespoons apple cider vinegar
1 tsp. dried thyme or basil leaves
1/8 tsp. pepper
Preparation:

In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender. Serve with Rice or pasta

Loaded Cauliflower Cassero

Loaded Cauliflower Casserole

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.

If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
Enjoy!