"Happy birthday to you,
happy birthday to you.
Happy birthday dear T-r-e-y,
happy birthday to you!"
Momma loves you, sweet man-child of mine!
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. My son, Trey, is celebrating his birthday today. Of course, when you're only 26, you CAN celebrate being another year older! Those of you who know him are aware of just how special he is. He's sweet, kind, so generous, and my knight in shining armor. He treats his sisters, nieces and nephew with loving care. Moreover, he treats even people who are unkind with respect and forgiveness. At any time I feel down, just looking at him makes my problems seem small. He has overcome many obstacles to become a young man of whom I am extremely proud! Tissue, please!
In today's issue we share recipes (125+) from: the late Treva Key, of North Carolina, Marilyn M. from Ohio, and some of my own. Treva's Golden Oven Omelet is a great recipe (I usually add cheese during last couple minutes in oven, let it cool, slice into squares, refrigerate, and then use on toast, English muffins, biscuits, etc. for to-go breakfast sandwiches all week). Marilyn's Layered Lemon Pie is a must-try for me as I l-o-v-e lemon desserts. You'll find a plethora of tasty delights here which I hope you find useful in your meal plan.
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DID YOU KNOW?
Crockpot Conversion Chart
This is conversion from stovetop to crockpot times:
If original recipe calls for 1/4 to 1/2 hr.,
cook on low for 4 to 8 hours or
cook on high for 1 & 1/2 to 2 & 1/2 hours
If original recipe calls for 1/2 to 1 hr.,
cook on low for 6 to 8 hours or on high
for 3 to 4 hours
If original recipe calls for 1 to 3 hrs.,
cook on low for 8 to 16 hrs. or
cook on high for 4 to 6 hrs.
Low is 180 to 200 degrees
High is around 300 degrees
The cooking times sure aren't very specific, but only a guideline given by the Culinary Arts Institute.
JUST MAKE ME LAUGH
This is from Trey:
Even after all this time, my ex-girlfriend still misses me. However, she's getting to be a better shot!
TREVA'S RECIPES
Cake Mix Applesauce Muffins
1 yellow cake mix
1/4 c. flour
2/3 c. water
1 c. applesauce
1/2-1 c. chocolate chips
1 tsp pumpkin pie spice
Mix all ingredients together. Spoon into muffin tins sprays with cooking spray or lined with papers. Bake at 350 for 15-20 minutes.
Makes 18 muffins.
Sunshine Drum Sticks
12 drumsticks
6 oz. frozen orange juice concentrate
3 Tbs honey
2 Tbs quick tapioca
1 small can of green chilies chopped
1/4 tsp salt
1/4 cup finely chopped onion
Wash and place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook low 5 hours.
Frito Chili Pie
3 c. Frito corn chips
1 lg. onion, chopped
1 c. grated cheese
2 c. chili of your choice
Place 2 cups Fritos in baking dish. Arrange onions and half of grated cheese over corn chips. Pour heated chili over onions and cheese. Top with remaining Fritos and grated cheese. Bake at 350 degrees for 10 minutes.
Makes 6 servings.
Breakfast Casserole
6 eggs
6 pc. bread, cubed
ground sausage
green pepper
Red pepper
Onion
1 package cheddar cheese
Cook sausage, break bread in pieces.
Mix sausage, bread, eggs, onion & peppers, (you can put a small amount of cheese in the mix).
Sprinkle cheese on top. Cover and bake for 30 minutes, uncover and let top brown.
Bake at 350.
Shoofly Cake (PA Dutch)
4 cups flour
1 cup margarine
2 cups sugar
1 tsp salt
1 cup molasses
2 cups water
2 tbsp hot water
1 tsp baking soda, dissolved
Mix dry ingredients with margarine. Take out one cup of crumbs. Add molasses, water and hot water and baking soda mixture. Mix thoroughly. Pour into 9" x 13" cake pan. Sprinkle reserved crumb mixture over the top of the batter. Bake for 45 minutes at 350 degrees.
Bacon Wrapped Water Chestnuts
2 pounds thick cut bacon
2 (8 ounce) cans water chestnuts
Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place. Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm.
Yield: 24 Servings
Chicken Casserole
1 Chicken
1 small Velveeta cheese in the box
1 can Cream of mushroom soup
1 can Cream of chicken soup
1/2 can Tomatoes - like Rotel
1 Onion
1 sm bag of Dorito chips
Place 2 cups Fritos in baking dish. Arrange onions and half of grated cheese over corn chips. Pour heated chili over onions and cheese. Top with remaining Fritos and grated cheese. Bake at 350 degrees for 10 minutes.
Caramel Rum Fondue
This Caramel Rum Fondue recipe makes a great dipping or drizzling sauce. Serve it with apple slices or pound cake.
7 ounces caramels
1/4 cup miniature marshmallows
1/3 cup whipping cream
2 teaspoons rum
1. Add caramels and whipping cream to crockpot.
2. Cover; heat until caramels are melted, approximately 30-60 minutes.
3. Stir in marshmallows and rum.
4. Cover; cook another 30 minutes.
Triple Fudge Brownies
1 (3.9 oz) package instant chocolate pudding mix
2 cups milk
1 (18 oz) package chocolate cake mix
2 cups semisweet chocolate chips
Mix pudding with milk for 2 minutes. Mix in cake mix. Stir in chocolate chips. Pour into greased 9 x 14 inch baking pan. Bake at 350 degrees for 30-35 minutes or until top springs back when lightly touched.
Optional: dust with powdered sugar, frost with chocolate frosting or top with ice cream.
Beef with Broccoli
2 lbs stew meat
2 teaspoons flour
2 teaspoons soy sauce
2 cloves garlic
2 tablespoons vegetable oil
4 cups broccoli flowerets
2 oz mushrooms (optional)
1/3 cup broth (beef recommended)
Combine flour and soy sauce in bowl and mix well.
Stir-fry garlic in oil in a skillet or wok. Add beef and stir fry for 3 minutes each side; remove beef and set aside. Add broccoli, mushrooms, and broth. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes.
Serve over rice, cooked or fried.
Fried Cabbage
10 strips of bacon, sliced
1 Spanish onion, sliced
1 medium head cabbage, sliced
salt & pepper to taste
1. Fry the bacon until crisp, then remove from the frying pan & crumble.
2. To the remaining drippings in the frying pan, add the onion & fry until limp, then add the cabbage gradually & cook until soft, stirring frequently.
3. Season with salt & pepper to taste. Before serving, add the crumbled bacon.
Serves 6
Source: PeakMarket.com (Winnipeg, Manitoba, Canada - 2012)
5-Ingredient Crockpot Potatoes
8-10 servings
one 10-oz. can cream of chicken soup
one 8-oz. carton sour cream
2 lbs. potatoes, peeled and cubed
one 8-oz. pkg. cheddar-jack cheese, shredded
1 C. potato chips, crushed
In a bowl, combine soup, sour cream, a pinch of salt and pepper, and 1/4 cup water.
Combine potatoes and cheese in a 5-quart slow cooker. Spoon soup-sour cream mixture over potatoes. Cover and cook on low for 8-9 hours.
When ready to serve, sprinkle crushed potato chips over potatoes.
Golden Oven Omelet
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 12
1/4 cup butter or margarine, melted
18 eggs
1 cup milk
1 cup sour cream
1 small onion, chopped
2 teaspoons salt
Pour butter into a 13-in. x 9-in. x 2-in. baking dish.
In a mixing bowl, beat eggs, milk, sour cream, onions and salt until smooth. Pour into pan.
Bake, uncovered, at 325 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.
Let stand 5 minutes.
Maple Salmon
1/4 c maple syrup (the real thing no imitations)
2 tbsp soy sauce
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp black pepper
2 - 4 salmon fillets
In bowl mix all together except the fish.
Place salmon in shallow baking dish & coat all sides with sauce.
Cover & marinate 30 minutes. Preheat oven to 400 F (200 C).
Uncover dish & place in hot oven for about 20 minutes until fish flakes.
Sour Cream Cinnamon Breakfast Cake
4 eggs
1/2 C. sugar
3/4 C. oil
1 pkg. yellow cake mix
1 C. sour cream
3/4 C. nuts (I use pecans but any kind will do)
1/4 C. brown sugar
1 Tbs. cinnamon
Beat eggs until thick and fluffy. Add sugar and oil. Whisk. Blend in cake mix, sour cream and nuts. Pour half of the batter in greased bundt pan. Mix brown sugar and cinnamon together and sprinkle over batter. stir in lightly with knife. Add remaining batter and bake at 350 degrees for 45-50 minutes.
Crock Pot Honey and Cinnamon Glazed Carrots
4 cups of baby carrots
1/2 cup of orange juice
2 TBSP. honey
1 TBSP. butter
1/4 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. each of salt and pepper
Throw everything in crock pot together and cook on high for 4 hours. When the time is up, stir to distribute the spices. Very easy. If you have a longer slot of time to fill, cook on low-- checking at about 6 hours.
I like my carrots al dente, without any mush--- but I know a lot of people like them softer.
Cheddar and Bacon Cheese Ball
8 ounces cream cheese, softened
8 ounces sharp cheddar cheese, shredded, room temperature
2 teaspoons Worcestershire sauce
2 ounces jar real bacon pieces, divided
In a medium bowl, beat together cheeses with an electric beater.
Add Worcestershire sauce and 1-2 tablespoons of bacon pieces.
Continue beating until well blended.
Form into ball and roll in remaining bacon bits.
Cover and chill for at least 1 hour.
Serve with crackers.
Source: Susan’s Daily Dose
Dutch Apple Bread
Cream together 1/2 cup of butter and 1 cup of sugar.
Add 2 large eggs and 1 tsp. vanilla. Beat well.
Add 2 cups flour
1 tsp. baking soda
1/2 tsp. salt alternately with 1/4 cup buttermilk
Fold in 1 cup chopped apples and 1/4 cup chopped walnuts.
Pour into greased 9 x 5 x 3 inch loaf pan.
Topping
1/3 cup flour
2 Tbs. sugar
2 Tbs. brown sugar
1/2 t cinnamon
1/4 cup butter
Combine and crumble over batter.
Bake 55 minutes at 350 degrees.
Easy Smothered Chicken
2 tablespoons vinegar
3 & 1/2 pounds broiler chicken
4 ribs celery
4 potatoes, peeled and quartered
1 small onion, sliced
carrots, to taste
Salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. Place the vinegar in the bottom of a deep oven proof casserole dish or Dutch oven with a cover.
3. Add chicken and surround with vegetables. Add seasonings to taste.
4. Cover tightly and roast at 350 F for 1 hour.
The meat will be moist and juicy without having a strong vinegar taste.
Zucchini Nut Bread
Bake at 325. It makes 2 8X4" loaves.
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
2 cups grated, raw, unpeeled zucchini
2 cups flour
1/4 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla
1 cup chopped nuts
Mix together eggs, sugar, and oil. Beat well. Stir in zucchini. Stir together flour, baking powder, salt, soda, and cinnamon. Stir into batter along with vanilla and nuts. Stir well. Pour into 2 greased 8"X4" loaf pans. Bake for 60 minutes until knife in center comes out clean. Cool completely before turning out.
Cherry Chex Dessert
2 & 1/2 C. crushed Rice Chex
2/3 C. brown sugar
1 C. coconut
2/3 C. butter or margarine, melted
1 large container whipped topping
8 oz. cream cheese, softened
1 & 1/2 C. confectioners' sugar
1 can (20 oz) cherry pie filling
Mix Chex, sugar, coconut and butter together.
Spread 3/4 of mixture in a 9 x 13-inch pan.
Mix whipped topping, cream cheese and confectioners' sugar together and spread over crust.
Spread cherry pie filling on top.
Sprinkle remaining crumb mixture on top and refrigerate.
Apple Cinnamon Cobbler
10 cups apples, peeled and thinly sliced
1 & 1/2 cups sugar
4 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter, softened
1/2 cup water
Mix together and pour into 9 x 12 inch glass baking dish.
Batter
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter, softened
2 eggs, lightly beaten
Mix together and pour over apples, spread out. Bake at 350 degrees for 35 to 45 minutes or until done.
Hamburger Crunch
2 pounds ground beef
1 tablespoon onion, minced
2 cans (10 3/4-ounce) tomato soup
1 teaspoon chili powder
4 cups corn chips
8 ounces package shredded cheddar cheese
Preheat oven to 350 degrees.
Brown ground beef and onion together in a large skillet over medium heat; drain.
Stir in soup and chili powder.
Spread in an ungreased 13 x 9 baking pan; top with corn chips.
Bake, uncovered, at 350 degrees for 20-25 minutes.
Remove from oven; sprinkle with cheese.
Bake for an additional 5 minutes, until cheese melts.
Milk Chocolate Brownies
8 ounces frozen whipped topping, thawed
2 eggs
1 teaspoon vanilla
1 box brownie mix
6 ounces chopped walnuts
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
Preheat oven to 325F.
Grease a 9 X 13-inch baking pan.
In a large bowl, combine whipped topping, eggs and vanilla until smooth. Stir in brownie mix just until moistened. Stir in nuts and spread mixture into prepared pan. Sprinkle chocolate chips on top.
Bake for 30 minutes, or until toothpick comes out clean. Do not over bake.
Cool and cut into squares.
Passionate Punch
1 (12 oz.) can frozen orange juice, thawed
1 (12 oz.) can frozen lemonade, thawed
1 (12 oz.) can frozen pineapple juice, thawed
1 & 1/2 cup sugar
2 qt. ginger ale
ice fruit ring
Dilute juice according to can directions. Combine juices and sugar in large container; chill. Pour into large chilled punch bowl. Add ginger ale just before serving. Float ice fruit ring in bowl.
Makes 32 cups.
Homemade Hot Dog Chili
2 lb. hamburger meat
1 pkg. mild chili seasoning mix
1 can Manwich sauce
2 c. water
1 c. brown sugar
3 tbsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
2 lg. onions, cut into chunks
1 c. ketchup
Brown hamburger meat.
After browning meat put into a large cooking kettle and add mild chili seasoning mix, Manwich sauce, water, brown sugar, chili powder, salt, black pepper, onions, and ketchup.
Simmer on low heat for 1 hour and let cool to room temperature before storing in refrigerator.
Bread Bites
4 (10 count) canned biscuits
1 stick butter
4 ounces of cheese (bleu cheese, Italian Blend, Parmesan, whatever)
Seasoning of you choice
Cut each biscuit into 4 pieces.
Place in an ungreased baking pan (be sure to pack them in tightly so that they are all touching each other).
Melt butter in a saucepan on medium heat.
Add cheese and seasonings and stir until smooth.
Pour melted butter mixture over biscuit pieces making sure you cover all of them.
Bake in a 350 degree oven until lightly browned (about 7 minutes).
The Best Taco Soup
2 pounds hamburger
1 chopped onion
1 can (4 oz.) chopped green chiles
2 cans stewed tomatoes (include liquid in can)
2 cans hominy (15 oz. each, include liquid in can)
1 1/2 cups water
2 cans pinto beans (15 oz. each, include liquid in can)
1 Package Taco Seasoning
2 Tablespoons Hidden Valley ranch dressing mix (the dry stuff in a package)
In a large soup kettle, brown hamburger with the chopped onion. Drain the grease. Add the remaining ingredients to the pot. (Do not drain the liquid from the cans.) Simmer all ingredients together for 15-20 minutes.
Serves 8.
Add cheese and sour cream if desired.
Baked Grannies
Also good for the crockpot.
1/2 C. toasted chopped pecans
3 Tbs. butter, cut into small pieces
1/3 C. packed light brown sugar
2 Tbs. dried fruit (raisins, chopped apricots)
1 tsp. cinnamon
6 cored Granny Smith apples
1 C. apple juice or water
Whipped cream or creme franche
Combine pecans, butter and brown sugar. Add dried fruit and cinnamon. Fill apples with the mixture. Place in a 13 x 9-inch baking dish. Pour apple juice or water in pan, and cover with aluminum foil. Bake at 350 degrees F for 45 to 55 minutes.
Serve topped with whipped cream or creme franche.
Apples can also be cooked in a crockpot for about 6 to 7 hours on LOW.
Easy Cake Icing
Mix:
one 16-ounce box confectioners' sugar,
one stick of soft butter or margarine and
one box of frozen strawberries.
Slather on a cooled cake.
Chocolate Cobbler
2 sticks butter or margarine
1 & 1/2 cups self-rising flour
1 & 1/2 cups sugar
3/4 cup milk
1 cup sugar
6 Tbs. Cocoa
3/4 cup hot water
3/4 cup milk
Melt the butter in a 9 x 13-inch pan.
Mix self-rising flour, 1 & 1/2 cups sugar and 3/4 cup milk; pour over the butter.
Combine 1 cup sugar and the cocoa; sprinkle over the flour mixture.
Combine hot water and 3/4 cup milk; pour over the sugar mixture.
Bake at 350 for 30 minutes.
Good served with ice cream or whipped cream.
Source: Susan’s Daily Dose
Bacon Cocktail Wieners
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste
Preheat the oven to 325 degrees F.
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon.
Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly.
To serve, place the wieners in a slow cooker and keep on the low setting.
Copycat Famous Dave's Pecan Pie
1 (9") deep dish pie shell
1/3 cup melted butter
2/3 cup sugar
1 cup dark corn syrup
3 eggs
1 teaspoon vanilla
1/2 teaspoon Kosher salt
1/2 cup chopped pecans
1 cup whole pecans
Pre-heat oven 350-degrees. Blend melted butter, sugar, dark corn syrup, eggs, vanilla and kosher salt. Once combined, add chopped pecans and whole pecans.
Pour the mixture into frozen pie shell. Put on cooking sheet. Cook for about 25 minutes, rotate and bake another 20-25 minutes. Let the pie cool down before serving.
Mexican Hamburger Casserole
6 to 8 servings
1 pound ground beef
3 cups corn chips, divided
1 medium onion, chopped
1 (10 ounce) cream of mushroom soup
1 (10 ounce) can tomatoes and green chiles (Ro-tel)
2 cups grated cheese
Brown ground beef and drain off fat.
Mix well with undiluted mushroom soup and tomatoes and chiles.
Line bottom of crock pot with 1 cup of corn chips.
Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture. Repeat layers.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours.
Cinnamon Apple Cake
1 cup sugar
1/2 cup (1 stick) margarine or butter, melted
3 eggs
28 squares cinnamon graham crackers, finely crushed (about 2 cups crumbs)
1 medium apple, peeled, cored and diced
3/4 cup walnuts, chopped
Powdered sugar
Blend sugar, margarine and eggs in bowl with spoon.
Stir in graham crumbs, apple and walnuts until blended.
Spread batter into greased 8 x 8 baking pan.
Bake at 350 for 40 to 45 minutes or until firm to the touch.
Cool completely in pan on wire rack.
Cut into squares and sprinkle with powdered sugar before serving.
Honey Glazed Ham Slow (Cooker Recipe)
Serves 6-8.
5-7 pound bone-in ham
1/4 cup apple cider vinegar
1/4 cup honey
1/4 cup butter, melted
1 teaspoon gluten free Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons ground thyme
Use a 6-quart slow cooker.
Unwrap ham, and discard flavor packet.
Put ham into slow cooker.
In a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme.
Pour mixture evenly over the ham.
Cover and cook on low for 6 hours, or until heated through.
Hobo Burgers
1 lb ground beef
4 potatoes
1 med onion
4-6 carrots
butter
salt & pepper
Preheat oven to 350 degrees. Tear aluminum foil into four 16 inch lengths. Make 4 patties from beef. Place 1 patty on each square of foil.
Slice each potato lengthwise into 4 strips & place around patty. Slice onion into rings & place on patty. Cut carrots into fine strips & place on top of onions.
Top with pat of butter, salt & pepper to taste. Wrap edges of foil securely around all ingredients. Place on baking tin & bake approximately 45 mins at 350 degrees.
Spanish Delight
1 lb. ground chuck
1 bell pepper, chopped
2 medium onions, chopped
1 tsp. garlic powder
salt & pepper to taste
15 oz. can tomatoes
5 oz. pkg. noodles, cooked
1/2 cup grated cheese
1 tbs. Canola oil
Cook meat, bell pepper, & onion in 1 tbs. oil until meat is done. Drain & add garlic powder, salt, & pepper. Stir in cooked noodles & tomatoes & mix well.
Pour into a casserole dish & bake at 350 for 15 minutes.
Sprinkle grated cheese on top & continue baking until cheese is melted & bubbly.
Chocolate Velvet Dessert
1 pkg (3 3/4 oz) sugar free chocolate or chocolate fudge pudding mix
1 1/2 cups 2% milk
1 cup prepared Dream Whip whipped topping
Prepare pudding mix with 1 1/2 cups milk as directed on package for pudding. Place plastic wrap directly on surface of hot pudding and chill thoroughly. Beat until smooth; blend in whipped topping. Spoon into dessert dishes. Chill. Garnish with additional whipped topping and sprinkle with chopped nuts if desired.
Makes 4 servings.
Sloppy Barbecued Burgers
1 C. ketchup
1/4 C. water
2 Tbs. vinegar
2 Tbs. prepared mustard
2 Tbs. brown sugar
2 Tbs. Worcestershire Sauce
2 Tbs. butter
1 C. chopped onion
2 lb. lean ground beef
salt and pepper
pkg. hamburger buns
Shake up ketchup, water, vinegar, mustard, brown sugar and Worcestershire sauce in a jar. Saute onion and meat in butter until onion is tender and meat is done. Add salt and pepper. Add sauce and simmer 30-45 minutes.
MARILYN'S RECIPES
Easy Banana Coffee Cake
Streusel:
1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Combine pecans, brown sugar, cinnamon and nutmeg in small bowl. Stir until blended. Set aside.
Cake:
1 package Duncan Hines Signature Banana Supreme Cake Mix
1 (3.4 oz) package vanilla instant pudding and pie filling (or banana cream)
4 large eggs
1 cup ripe mashed bananas
1/3 cup vegetable oil
1/4 cup water
confectioner's sugar for dusting
Preheat oven to 350°F. Grease and flour 10" bundt pan or tube pan; set aside.
Combine cake mix, pudding mix, eggs, bananas, oil and water in large bowl.
Beat at medium speed with electric mixer for 2 minutes.
Pour half of batter into pan. Sprinkle streusel over batter. Spread remaining batter over streusel. Swirl with knife in figure-eight pattern.
Bake at 350°F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack.
Cool completely. Dust with confectioners' sugar.
Golden Chicken Cordon Bleu For Two
2 boneless skinless chicken breast halves (6 ounces each)
2 slices deli ham (3/4 ounce each)
2 slices Swiss cheese (3/4 ounce each)
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
1 large egg
2 Tbsp. milk (recommended whole or 2%)
1/2 cup seasoned bread crumbs
1 Tbsp. canola oil
1 Tbsp. butter, melted
Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs. In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Discard toothpicks; drizzle with butter.
Yield: 2 servings
Pizza Spaghetti Casserole
1 lb. ground meat
1 (16 oz) box uncooked spaghetti noodles
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup milk
1 Egg
2 ounces sliced pepperoni
1 (26 oz) jar pasta sauce
1 (16 oz) can diced Italian style tomatoes
1/4 cup grated parmesan cheese
1 (8 oz) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc.
Boil water with salt, once it starts boiling, add spaghetti noodles.
Once noodles are cooked, drain and put in a casserole dish.
Brown meat in a frying pan.
In a separate bowl, combine milk and egg ~ whisk to combine.
Pour over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano.
Mix all together well. On top of pasta mixture, layer ground meat, then add a layer of pepperoni.
Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni.
Bake in the oven at 350 for 30 minutes. Serve with salad and enjoy!
Easy Pumpkin Krispies Treats
3 Tbsp. butter
1/2 tsp. vanilla extract
red & yellow food coloring or orange gel coloring
5-1/2 cups mini marshmallows
6 cups crispy rice cereal
mini tootsie rolls candy for decorations, M&M's, candy corn, etc.
In a large saucepan, melt and slightly brown butter on medium heat. Add vanilla extract and marshmallows. Stir until marshmallows are completely melted. Add food coloring until desired orange color is reached. Add cereal and stir until completely combined. Turn off heat and let sit for a few minutes, until cool enough to handle. When mixture has cooled enough, spray your hands with cooking spray and mold cereal mix into circles. (I made nine medium sized pumpkins). Unwrap a tootsie roll and press into each pumpkin top. Add candy for the eyes and noses (we used a little frosting to adhere).
Coconut Cream Bundt Cake
Three times the coconut gives this coconut cream cake an amazing coconut flavor. It is sweet and delicious. The chocolate coating on top is a fun way to make it look fancy.
1 box vanilla cake mix (15.25 oz.)
1 box instant coconut pudding (3.4 ounce)
1 cup sour cream
4 eggs
2 teaspoons coconut extract
1/2 cup canola oil
1 cup unsweetened coconut milk
1 1/2 cups shredded coconut + extra for garnish
1/2 cup dark chocolate chips
1/4 cup white chocolate chips
1 1/2 teaspoons shortening
Cool Whip (optional)
Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed. Stir the shredded coconut in by hand. Spoon the batter into a greased 12 inch bundt cake. Bake at 350 degrees for 5560 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely. Place the chocolate chips and 1 teaspoon shortening in a microwave safe bowl. Heat for 1 minute. Stir until melted and creamy. Spoon into a plastic baggie and cut one tip off. Drizzle over the cooled cake. Repeat with the white chips and remaining shortening. Let set. Cut cake into wedges. Serve with Cool Whip and extra coconut, if desired. Store cake in a sealed container. Makes about 14 slices.
Sara’s Cheese Crispies
1 cup unsalted butter, softened
2 1/2 cups (10 oz pkg) shredded extra-sharp cheddar cheese
2 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. (or less) cayenne pepper
2 1/2 cups Rice Krispies
Pecan halves, optional for garnish
In a large bowl beat butter and cheese until blended. In another bowl whisk flour, salt and cayenne pepper. Gradually beat into cheese mixture; stir in cereal. If necessary, turn onto lightly floured surface and knead 4-6 times forming a stiff dough. Divide dough in half, shape each into a 7-inch long roll. Wrap tightly in plastic wrap and refrigerate 1 hour or overnight.
Preheat oven to 350. Unwrap and cut dough crosswise into 1/4-inch slices. Place 1-inch apart on ungreased baking sheet. If desired, top each slice with a pecan half. Bake 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
Kidney Bean Salad
3 (16 oz) cans red kidney beans, drained & rinsed
1 cup chopped onion
1 cup chopped celery
1 cup mayonnaise
1/4 cup oil
1 Tbsp. Regina red wine vinegar
1/4 cup sweet pickle relish, well-drained
1 pinch sugar
salt & pepper
Mix mayonnaise, oil vinegar, sugar, salt and pepper. Add onions and stir well. Then add the celery, beans and relish. Chill overnight.
Yield: 4 servings
Layered Lemon Pie
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
1 can (15-3/4 oz.) lemon pie filling
1 container (8 oz.) whipped topping
1 graham cracker crust
In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping; spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for 15 minutes or until serving. Refrigerate leftovers.
Makes 6-8 servings
Healing Broth
4 carrots, chopped or 1 sweet potato, cubed
2 stalks celery, roughly chopped
2 onions, sliced
1 cup parsley, finely chopped
1 cup shiitake mushrooms, fresh or dried
2 tomatoes, chopped
1 bulb of garlic (about 6-8 cloves), minced
1 inch of fresh ginger root
1 inch of fresh turmeric root
8 cups of water
Optional: Chili peppers or red pepper flakes
Place all the ingredients in a pot and bring to a gentle boil.
Turn heat down to low and allow to simmer for about an hour.
Strain and sip for a mineral rich, healing and restorative broth.
Almond Joy Dip
8 oz cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
3/4 cup powdered sugar
1-2 Tbsp. milk
1/2 tsp. coconut extract
1/2 tsp. vanilla
1/2 cup toasted coconut
1/2 cup mini chocolate chips
1/4 cup toasted sliced almonds
If you are toasting your own coconut and almonds, do that first, and place them in the freezer to cool while you prepare the dip.
Beat cream cheese and butter in a mixing bowl till smooth and creamy.
Beat in powdered sugar, 1 Tbsp. milk, coconut extract, and vanilla.
Stir in the toasted coconut, chocolate chips, and sliced almonds. Add more milk only if needed.
You can serve immediately, or chill for 30 minutes or several hours.
It actually tastes better after the flavors have had a chance to blend.
Serve with graham crackers or fresh fruit. We like granny smith apples.
Note: The dip will thicken as it chills. I like to leave it out at room temperature for at least 30 minutes before serving.
Golden Lemon Bread
1/2 cup shortening
3/4 cup sugar
2 large eggs
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture of alternately with milk. Pour into a greased 9 x 5 inch loaf pan. Bake at 350° for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Place pan on wire rack.
Glaze:
1/2 cup confectioners sugar
2 tsp. grated lemon zest
2 - 3 Tbsp. lemon juice, to taste
Combine ingredients; immediately pour over warm bread. Cool completely before removing from pan.
Makes 12 servings.
Five Fruit Salad
1 1/3 cups frozen unsweetened strawberries, thawed and halved
1 cup fresh blueberries
1 medium banana, sliced
3/4 cups green grapes
1 can (21 oz.) peach pie filling.
In a large bowl, combine all the ingredients. Refrigerate until serving.
Makes 4-6 servings.
Don't Forget the Bacon Breakfast Casserole
3 cups sourdough bread cubes
2 cups (8 oz) Kraft Mexican Style Finely Shredded Cheddar Jack cheese
1 jar (12 oz) roasted red peppers, rinsed and chopped
1 pkg (2.5 oz) Oscar Mayer fully cooked bacon, heated and chopped into pieces
1 cup cottage cheese
12 ounces egg substitute
1 cup milk (fat-free okay to use)
1 tsp. chili powder
1/4 tsp. cumin
1/4 cup chopped fresh cilantro
1/4 tsp. ground black pepper or to taste
Spray an 11 x 9-inch baking pan with nonstick cooking spray.
Place sour dough bread cubes into pan, and then an even layer of the roasted red peppers.
Sprinkle the cheese over the peppers, and then half of the chopped bacon.
In a food processor, process the cottage cheese until smooth.
Briefly blend in the egg substitute, followed by milk, chili powder and cumin.
Pour over ingredients in baking pan.
Sprinkle with remaining bacon, cilantro and black pepper.
Cover and refrigerate 4-5 hours or overnight.
Preheat oven to 375 degrees. Bake, uncovered, 40-45 minutes and top is golden brown.
Cabbage Roll Casserole
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 oz. each) tomato sauce, divided
1 tsp. dried thyme
1/2 tsp. dill weed
salt and pepper to taste
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup shredded mozzarella cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink.
Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings.
Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in rice and bacon; heat through. Remove from heat.
Layer a third of the cabbage in a greased 13 x 9 inch baking dish ~ top with half the meat mixture.
Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
Cover and bake at 375° for 45 minutes. Uncover, sprinkle with cheese.
Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Enjoy!
Makes 8-12 servings.
Salmon with Orange Vinaigrette
1 cup orange juice
6 Tbsp. finely chopped red onion
4 1/2 tsp. lemon juice (or lime)
1 tsp. chill powder
1 tsp. Dijon mustard
1/2 cup Italian salad dressing
4 salmon fillets (6 oz. each)
salt and pepper to taste
2-3 Tbsp. olive oil
4 tsp. minced fresh parsley or cilantro
Place orange juice in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Cool slightly. Transfer to a blender. Add onion, lemon juice, chili powder and mustard; cover and process until blended. While processing, gradually add salad dressing in a steady stream; process until blended. Season fillets with salt and pepper. In a large skillet, cook fillets and oil over medium high heat for 3-3.5 minutes on each side or until golden brown. Transfer to a greased 15 x 10 inch baking pan. Bake at 400° for 5 to 10 minutes or until fish flakes easily with a fork. Serve with orange vinaigrette. Garnish with parsley or cilantro.
Makes 4 servings.
Easy Baked Crispy Chicken
2 lbs. chicken tenders (or 4 large chicken breasts)
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 (10 oz) can cream of chicken soup
2 Tbsp. sour cream
2 Tbsp. butter
Crush crackers.
If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk and then the cheese.
Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken; then cover the pan with tin foil.
Bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Caramel Toffee Crunch Cheesecake
Crust:
3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
1/2 cup Toffee Bits
pinch salt
1/2 cup brown sugar
2 sticks butter (1 cup), melted
1 1/4 chocolate chips (these are my favorite)
Preheat oven to 300º. Combine everything except the chocolate chips. Press into a springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (just in case it drips). Bake for about five minutes or until the chocolate chips are melted. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.
Filling:
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 Tbsp. vanilla
1/4 cup caramel topping (recipe below)
4 eggs, lightly beaten
Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs and beat just until combined. Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly and prevents cracking). Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Topping:
1 cup whipping cream
3 Tbsp. powdered sugar
1/2 cup caramel
1/2 cup Toffee Bits, plus more for garnish
Beat the whipping cream and sugar in a chilled bowl until stiff peaks form.
Combine the caramel and 1/2 cup toffee. Place small chunks all over the top of the chilled cheesecake and carefully them spread them together (it will be pretty thick, so don't just plop it all on thinking you'll be able to spread it out). Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wetted knife for cleaner slices.
Homemade Caramel Sauce ~ the only caramel topping I approve of
1/2 cups sugar
2 Tbsp. light corn syrup
3 Tbsp. butter
1/3 cup heavy cream
In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.
Caramel Apple Fluff
1 (4-serving size) package butterscotch instant pudding mix
1 (8-ounce) can crushed pineapple, undrained
1 cup sour cream
1/2 teaspoon ground cinnamon
2 apples, peeled and chopped
2 cups mini marshmallows
3/4 cup chopped pecans
1 (8 oz) container frozen whipped topping, thawed
Caramel sauce for drizzling
In a large bowl, combine pudding mix, pineapple with juice, sour cream, and cinnamon; mix well.
Gently stir in remaining ingredients and refrigerate 1 hour, or until ready to serve.
Just before serving, drizzle with caramel sauce.
Serve with additional sliced apples for dipping, if desired.
Amish Church Spread
1/2 cup brown sugar
1/4 cup water
1 Tbsp. butter
2 Tbsp. corn syrup
3/4 cup peanut butter
1/2 cup marshmallow crème
1/2 teaspoon vanilla extract
In a medium saucepan over high heat, combine sugar, water and butter and bring to a boil.
Stir in corn syrup, reduce heat to low, and simmer 1 to 2 minutes; remove from heat.
Add peanut butter, marshmallow crème, and vanilla and stir until blended.
Store in a container in refrigerator.
Easy Angel Macaroons
1 package (16 oz.) angel food cake mix
1/2 cup milk
1-1/2 tsp. vanilla
2 cups flaked coconut
In a large bowl, beat cake mix, milk and vanilla on low speed for 30 seconds.
Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut.
Drop by rounded teaspoonfuls 2 inches apart on a parchment paper lined baking sheet.
Bake at 350° for 10 to 12 minutes or until lightly browned.
Remove paper with cookies to wire rack to cool.
Makes 5 dozen.
Nutella Peanut Butter Cookies
1/2 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup packed brown sugar
3/4 cup sugar
1 egg
1 Tbsp. milk
1-1/2 tsp. vanilla
1-1/4 cups all purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chocolate chips
1/2 cup Nutella
Cream together butter and peanut butter. Add in both sugars.
Mix in eggs, milk and vanilla.
Next add in flour, baking soda, baking powder and salt.
Mix to combine. Add in chocolate chips.
Gently fold Nutella through batter, do not over stir.
Scoop into balls and place on greased cookie sheets.
Bake at 350° for 10 to 12 minutes or until barely brown. Do not over bake.
They should look like they need to bake for another minute or two.
Makes 2-3 dozen.
Roadside Diner Cheeseburger Quiche
1 sheet refrigerated pie pastry OR homemade pie shell
3/4 pound ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 large eggs
1 cup heavy whipping cream
1/2 cup milk
2 teaspoons prepared mustard
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 oz) shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional garnishes: mayonnaise, additional pickle relish, crumbled cooked bacon, and chopped onion and tomato
Unroll pastry into a 9-in. deep-dish pie plate; flute edges and set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in the tomatoes, onion, relish and bacon. Transfer to prepared pastry.
In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper.
Pour over beef mixture. Sprinkle with cheeses.
Bake at 375° for 50-60 minutes or until a knife inserted near the center comes out clean.
Cover edges with foil during the last 15 minutes to prevent over-browning if necessary.
Let stand for 10 minutes before cutting. Garnish with optional ingredients if desired.
Yield: 8 servings.
Pina Colada Fluff
1 (3.4 oz) vanilla instant pudding mix
1 (20 oz) can crushed pineapple (do not drain!)
1 (8 oz) container Cool Whip, thawed
1 tsp. rum extract
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1/2 cup chopped nuts (your favorite)
Combine pudding mix and the entire can of crushed pineapple in a large bowl.
Stir until completely combined.
Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts.
Chill until ready to served.
Crockpot Chicken and Noodles
1 (24 oz) package frozen egg noodles
2 (14.7 oz) cans cream of chicken soup – sometimes I use 1 can chicken and 1 can cream of celery
1 stick (1/2 cup) butter, cut into pieces
1 (32 oz) chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
1 teaspoon better-than-bouillon chicken flavored paste – for a richer chicken flavor (or chicken bouillon)
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste – can add some parsley too if desire
Salt & pepper chicken breasts and place in the bottom of crock pot.
Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
Whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding any veggies add now.
Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours.
(You may want to add more broth to thin out at the end of cooking, as home made noodles thicken the broth)
Sprinkle with parsley and mix in, if using, at the end of cooking.
Salt & pepper if needed and serve.
Pumpkin Sweet Potato Pie with Sugared Pecans
1 can (15 oz) solid pack pumpkin
1 cup mashed sweet potatoes
3/4 cup packed brown sugar
1-1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
3 eggs, beaten
1-1/4 cups heavy whipping cream
1 can (5 oz) evaporated milk
1 Tbsp. dark rum
Pastry for single crust pie (9-inch)
Sugared Pecans:
2 cups pecan halves
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
Whipping cream
Line a 9 inch deep dish pie plate with pastry; trim and flute edges
In a large bowl, combine the first 7 ingredients.
Add eggs, cream, milk and rum; mix well. Pour pumpkin mixture into pastry.
Bake at 400° for 40 to 45 minutes or until knife inserted near the center comes out clean.
Cool on a wire rack.
In a small bowl, combine pecans, brown sugar and cream; spread on a baking pan.
Bake at 350° for 15 to 20 minutes or until toasted, stirring once. Cool completely.
Top pie with sugared pecans serve with additional whipped cream.
Refrigerate leftovers.
Makes 8 servings.
Chocolate Pudding Frosting
1 pint heavy whipping cream, very cold
1/4 cup sugar
1 teaspoon vanilla extract
In a stand mixer fitted with a whip attachment, whip cream at high speed until light and fluffy, about 3 minutes.
Add the sugar, vanilla extract and pudding mix and whip until smooth.
Frost cake or cupcakes.
Lemon Mushroom Chicken
4 boneless skinless chicken breast halves (4 oz. each)
1/4 cup plus 2 teaspoons all purpose flour, divided
1/2 tsp. salt and pepper
2 Tbsp. butter
1/3 cup plus 3 Tbsp. chicken broth, divided
1/2 pound sliced fresh mushrooms
2 Tbsp. lemon juice
Flatten chicken to 1/2 inch thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time; shake to coat. In a large nonstick skillet over medium heat, cook chicken in butter for 5 to 6 minutes on each side or until no longer pink. Remove and keep warm. Add 1/3 cup broth to pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3 to 5 minutes or until tender. Combine the remaining flour and broth until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve with chicken.
Banana Cream Cheesecake
20 Nilla wafers
1/4 cup butter, melted
24 oz cream cheese, softened
2/3 cup sugar
2 Tbsp cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 tsp. vanilla extract
Preheat oven to 350°F.
Place wafers in a blender or in a food process; blend until finely crushed. Add melted butter and blend well. Press crumb mixture onto bottom of 10" pan and place in refrigerator.
In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.
Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200°F continue baking 75 minutes
Cool completely on wire rack before removing rim of pan.
Refrigerate cheesecake, uncovered, 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.
Overnight Fruit Salad
3 large eggs, beaten
1/4 cup sugar
1/4 cup vinegar
2 Tbsp. butter
2 cups seedless (green or red) grapes
2 cups miniature marshmallows
1 can (20 oz) pineapple chunks, drained
1 can (15 oz) mandarin oranges, drained
2 medium firm bananas, sliced
2 cups heavy whipping cream, whipped
1/2 cup chopped pecans
In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Set aside to cool.
In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat.
Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.
Yield: 12-16 servings.
Dark Chocolate Cream Pie
1 ready made graham cracker crust or homemade pie crust, baked
1 (8 oz) brick cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups sweetened dark chocolate, chopped (or you can use baking chips)
1/3 cup heavy cream (milk can be substituted)
8 ounce container of Cool Whip
Melt chocolate and cream in the microwave for about 45-60 seconds. Remove from microwave and stir until chocolate is completely melted, creating a chocolate ganache, if needed heat for an additional 10 seconds.
With a mixer, cream softened cream cheese and powdered sugar together. Add chocolate ganache, reserving out about 1/4 cup for the drizzle on top of your pie, and mix again till all combined.
Still using the mixer, on low speed, add in Cool Whip. Once combined, pour filling into crust.
To drizzle chocolate. If chocolate has thickened, place back in microwave for 10-15 seconds to liquify.
Place melted chocolate in a plastic bag and then cut a small hole in one corner of the bag.
Drizzle chocolate over pie in the pattern of your choice.
Refrigerate pie for at least 4 hours before serving.
Ice Cube Tray Chocolates
Prep Time: 10 minutes
Total Time: 1 hour 20 minutes
2 1/2 cups milk, or dark chocolate, chips
2 1/2 Tbsp, coconut oil
2 Tbsp chunky peanut butter
6 soft caramel chews
2 Tbsp, chopped, salted, roasted peanuts
2 large marshmallows, cut in half and sides trimmed
Cooking spray
Pastry brush
Ice cube tray
Place the chocolate chips and coconut oil in a microwave safe measuring cup or bowl. Microwave the chocolate in 30 second intervals until melted (stir between each interval) should take about 90 seconds depending on your microwave.
Spray the ice cube tray lightly with cooking spray, and use the pastry brush to coat all sides up to the top of the tray. Also, use the brush to remove any excess cooking spray so there is not a pool in the bottom of the trays.
Fill the ice cube tray about 1/4 full with your choice of chocolate ~ Allow the chocolate to sit in the ice cube tray for 2-3 minutes. Tilt the trays and rotate to make sure that the melted chocolate coats all of the sides of the tray.
Put your chocolate shells in the freezer for 1-2 minutes until the chocolate has slightly thickened, but is still liquid. Tilt the trays and rotate again to make sure that the melted chocolate coats all of the sides of the tray with a thicker coat of chocolate this time.
Allow the chocolate to sit in the ice cube tray for 2-3 minutes until it is mostly set.
While chocolate is setting prepare the fillings. Take each caramel and mash in 1 tsp. of peanuts so that it is well combined.
Cut marshmallows in half lengthwise and trim the sides to fit in the ice cube tray.
Fill the chocolates with soft caramel chews and chopped peanuts, peanut butter, or marshmallows.
Try to make sure that the filling stays in the center and does not touch the sides of the tray too much or the chocolates may stick in those spots when they are unmolded.
If needed, refresh the melted chocolate by heating in the microwave for 20 second intervals, stirring between each, until the chocolate is melted again.
Pour the melted chocolate over the filling until it is covered by a layer of chocolate. Tap the ice cube tray on the table to allow the air bubbles to escape and the chocolate to settle. Push down the marshmallows if they start to float to the top of the tray and show through the chocolate.
Pour more melted chocolate over the filling if needed until it is covered by a layer of chocolate again.
Clean the top of the ice cube tray so that you can see the partitions that separate the “cubes”. This will help prevent your chocolates from sticking together and help them to release from the tray when it is time to unmold them.
Place the trays on a flat surface in the freezer for about an hour until the chocolate has hardened.
Remove the trays from the freezer and allow to temper for about 5-10 minutes.
Unmold the chocolates by lightly twisting the ice cube tray as if you were trying to release ice. Turn the tray upside down over a sheet tray lined with wax paper or parchment paper to catch the chocolates. You may need to lightly tap the bottom of the tray to coax the chocolates to release or you may need to twist the ice cube tray a few more times.
Yield ~ Makes: 1 ice cube tray (about 16 chocolates)
Creamy Coconut Dream
36 Golden Oreo Cookies
6 Tbsp salted butter, melted
1 (8 oz) cream cheese, softened
1/4 cup granulated sugar
2 Tbsp Cold milk
12 oz Cool Whip, divided
2 (3.4 oz) pkg Coconut Cream instant pudding
3 1/4 cups whole milk
1 cup sweetened coconut flakes, toasted
In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and butter until crumbs are fully coated. Press mixture into a 9×13 inch baking dish. Place the dish in refrigerator while you work on the other layers. In a medium bowl whip the cream cheese and sugar on medium-low speed. Add the milk and mix until fully incorporated. With a spatula, fold in 1 1/4 cups cool whip until completely uniform. Spread this mixture evenly over your crust. In another medium bowl, combine the 3 1/4 cups milk with both pudding packages. Whisk constantly until the pudding thickens and creates soft peaks. Spread this layer evenly over the previous layer. Let dessert rest for about 5 minutes, to let the pudding fully thicken up. Spread the remaining Cool Whip over the top. Spread the toasted coconut evenly over the top. Make sure that it is completely cooled before adding it. Let dessert sit in the refrigerator for over night before serving.
Moist Pumpkin Bundt Cake
2-1/2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 oz) solid-pack pumpkin
Confectioners' sugar
Preheat oven to 350°. Grease 10-in. fluted tube pan; set aside. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. Transfer to prepared tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar before serving.
Yield: 12-16 servings
Soft Chocolate Chip Cookies
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 oz) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Preheat oven to 350 degrees F.
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla. Blend in the flour mixture.
Finally, stir in the chocolate chips and nuts.
Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Easy No-Cook Coconut Pie
2 packages (3.4 oz each) instant vanilla pudding mix
2-3/4 cups cold milk, can use 2% if desired
1 teaspoon coconut extract
1 carton (8 oz) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut
In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut. Pour into crust; sprinkle with toasted coconut. Chill until serving.
Yield: 6-8 servings.
MY RECIPES
Chipotle Crusted Pork Tenderloin
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 6
"Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams."
Ingredients:
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins
Directions:
1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Grilled Pineapple
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Fresh pineapple adds an elegant touch to a barbecue when grilled, topped with butter and maple syrup and sprinkled with nuts. I suggest cutting each pineapple quarter into bite-size pieces before serving."
Ingredients:
1/4 cup maple syrup
3 tablespoons butter, melted
1 fresh pineapple
2 tablespoons chopped macadamia nuts
Directions:
1. Coat grill rack with nonstick cooking spray before starting the grill. Combine syrup and butter; set aside. Quarter the pineapple lengthwise, leaving top attached.
2. Grill, uncovered, over medium heat for 5 minutes. Turn; brush with maple butter. Grill 5-7 minutes longer or until heated through; brush with maple butter and sprinkle with nuts. Serve with remaining maple butter.
Smothered Chicken Queso Casserole
Prep Time 30 min
Total Time 1 hr 15 min
Servings 6
Ingredients
1 tablespoon oil
3 large boneless skinless chicken breasts, cut in half lengthwise
1 package (1 oz) Old El Paso taco seasoning mix
1 jar (15 oz) Tostito's salsa con queso
3/4 cups half-and-half
1 can (4.5 oz) Old El Paso chopped green chiles
1 medium red or orange bell pepper, seeded, chopped
2 1/2 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
Chopped tomatoes and chopped fresh cilantro, if desired
Directions
Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture.
Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Cool 10 minutes. Garnish with tomatoes and cilantro.
Cajun Shrimp Fettuccine Alfredo
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
A creamy alfredo fettuccine spiced with cajun seasoning and served with blackened shrimp that makes for a quick and tasty meal for the family that is also sure to impress guests!
Ingredients
8 ounces fettuccine or your favourite pasta (gluten free for gluten free)
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon cajun seasoning
2 cloves garlic, chopped
1/4 cup dry white wine or chicken broth
1 cup heavy/whipping cream
1 cup parmigiano reggiano (parmesan), grated
1/2 tablespoon cajun seasoning or to taste
1/4 cup green onion, sliced (optional)
Directions
Start cooking the pasta.
Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
Add the garlic to the pan and saute until fragrant, about a 30 seconds.
Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
Toss the pasta in with the alfredo sauce along with the shrimp and serve garnished with green onions.
Nutrition Facts: Calories 523, Fat 23.2g (Saturated 13.5g, Trans 0), Cholesterol 345mg, Sodium 502mg, Carbs 35g, (Fiber null, Sugars null), Protein 41.2g
Source: ClosetCooking.com
Cheesy Garlic Sticks
Ingredients:
1 can of refrigerated pizza dough
Olive oil for brushing dough
2 cups shredded mozzarella
1 tablespoon minced garlic
Italian seasoning
Directions:
Roll out pizza dough on a baking pan. Brush dough lightly all over with olive oil. Sprinkle shredded mozzarella all over dough. Use your fingers and sprinkle minced garlic all over the dough. Sprinkle Italian seasoning on the top, as desired. Bake at 425 for 12-18 minutes.
Creamy Black Bean Salsa
Serves: 16 servings
Ingredients
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can sweet yellow corn, drained
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tablespoon minced fresh parsley
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Instructions
In a large bowl, combine the beans, corn, peppers, onion and parsley.
Combine the sour cream, mayonnaise, vinegar and seasonings; pour over bean mixture and toss gently until everything is coated in sauce. Serve with tortilla chips.
Refrigerate leftovers in air-tight container.
Source: Taste of Home
Sour Cream Skillet Chicken Enchiladas
Serves 6
Ingredients:
2 cups cooked and shredded or diced chicken
2 (10.5 ounce) cans cream of chicken soup
1 can diced green chilies
2 cups sour cream
3-4 green onions, sliced
3 cups Mild Cheddar Finely Shredded Cheese, divided
12 corn tortillas
additional sour cream and chopped cilantro for garnish
Directions:
In a large skillet (use an oven-safe skillet if you plan to finish it in the oven), combine the chicken, soup, green chilies, sour cream, green onions and 1 cup of the cheese together. Heat on stove on medium heat until heated through.
Remove 2-1/2 cups of the mixture from the skillet and set aside.
Top the remaining mixture in the skillet with 6 of the corn tortillas followed by 1 cup of the cheese.
Then top with 1-1/2 cups of the chicken mixture that you removed from the pan and the remaining 6 tortillas.
Then finish with the last of the chicken mixture and the remaining cheese.
Now, if you used an oven-safe skillet, turn on your broiler and place the skillet in the oven for a few minutes until the cheese is nice and bubbly. Or you can cover the skillet and allow to cook on the stove on medium-low until the cheese is melted.
Remove from oven and allow to sit for about 3 minutes and then serve.
Garnish each serving with additional sour cream and chopped cilantro if desired.
Homemade Arepas
Prep 10 m
Cook 10 m
Ready In 20 m
Recipe By: Chef John. "It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta."
Ingredients
2 1/2 cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.(R))
1/4 cup vegetable oil, or as needed
Directions
Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.
Source: Allrecipes.com
Fried Cinnamon Apple Rings
Serves 6
Prep Time: 5 minutes
Total Time: 15 to 20 minutes
You’ll Need
3 to 4 large Gala apples
1 cup all-purpose flour
¼ teaspoon baking powder
2 tablespoons sugar
¼ teaspoon salt
¼ teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
Vegetable oil, for frying
Cinnamon Sugar Topping
1/3 cup sugar
2 teaspoons cinnamon
How To
In a medium-sized bowl, add the flour, baking powder, sugar, salt and 1/4 teaspoon cinnamon. Set aside.
In a small bowl, combine the egg and buttermilk and mix well.
In a third dish, mix the remaining 1/3 cup sugar and 2 teaspoons of cinnamon and reserve for topping.
Slice apples into 1/4-inch slices. Using a biscuit cutter, remove the cores along with the seeds, leaving 1/4-inch-wide rings. Pat the apple rings dry with a paper towel to remove excess moisture.
Over medium-high heat, heat the vegetable oil in a frying pan to 350 degrees Fahrenheit.
As the oil heats, combine the flour mixture and the buttermilk mixture together into the batter, mixing well to remove any lumps.
Dip the apple rings, one at a time, into the batter. Tap apple rings against the side of the bowl to remove any excess batter.
Gently place the rings in the hot oil and fry in small batches, turning so that they brown on both sides.
Once the apple rings are golden and crispy, transfer to a paper towel-lined plate to remove excess oil.
Dip each apple ring into the cinnamon sugar and coat evenly. Place on a wire cooling rack - setting the fried-and-coated rings on a plate will result in soggy apple rings! - and serve warm.
Source: TipHero.com
Pumpkin Pecan Cobbler
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla
Topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water
Directions:
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
Source: Lauren's Latest
Sweet n’ Salty Trail Mix Cookie Bars
Yield: Makes about 16 bars
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup unsalted butter, room temp
1 cup brown sugar
2 eggs, room temp
1 tablespoon pure vanilla extract
2 ¼ cups rolled oats
8 ounces bittersweet (dark) chocolate, chopped into chunks, divided use
1 ¼ cups roasted and salted almonds, roughly chopped, divided use
½ cup dried cherries
1 ½ tablespoons coconut oil
Whisk together the flour, baking soda, salt and cinnamon together in a bowl, and set these dry ingredients aside for a moment.
Place the butter and the brown sugar in the bowl of a standing mixer fitter with a paddle attachment, and cream together on medium for about 2-3 minutes until fluffy.
Add in the eggs, one at a time, and then the vanilla, and continue to mix.
With the mixer on low, add in the dry ingredients, mixing just until combined.
Add in the oats, 4 ounces (about half) of the chopped chocolate, the cherries and 1 cup of the chopped almonds, and mix just until incorporated.
Turn the dough out into the prepared baking dish, and using your fingers (easiest), press the dough into an even thickness into the pan; preheat the oven to 350°, and while it heats, place the baking dish with the cookie dough into the fridge to chill.
Once the oven is hot, bake the cookie bars for about 25 minutes; allow them to cool in the pan for 20 minutes, then lift out of the baking dish and allow to cool completely before cutting into bars.
To finish, combine the remaining 4 ounces of chopped chocolate with the coconut oil in a ramekin or small dish, and melt together in the microwave; stir and then drizzle over the bars, and sprinkle the remaining ¼ cup of chopped almonds over top, allowing chocolate to set up before enjoying. (If it’s warm in your kitchen, pop them into your fridge for a while to set up the drizzled chocolate.)
Source: Ingrid Beer thecozyapron.com/trail-mix-cookie-bars/
Shakshuka
Shakshuka is a spicy, Middle Eastern take on “throw everything in your fridge into a pan and voila.”
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5-6 (but it’s so easy to make more or less)
Ingredients:
1 tablespoons olive oil
5-6 eggs
½ medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika Chili flakes (sprinkled for spicy flavor)
Pinch of cayenne pepper (or more if your taste buds can handle the heat)
Pinch of sugar (optional, to taste)
Salt and pepper (to taste)
Directions:
1. Dice the onions and garlic and sauté them on a deep, large pan.
2. Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes. Pro-tip: Mix it up. You can add anything you want to your base - jalapeños, green chilies, parsley, red pepper flakes, mushrooms, eggplant or spinach. Shakshuka can easily be customized to your taste!
3. Add tomato paste and stir until thickened. Add salt and pepper. Add in chili flakes and/or paprika and/or cayenne (hot damn) for as much spice as you like. Pro-tip: Add sugar to balance out the spice if you try the sauce and find you can’t handle the heat.
4. Once sufficiently thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.
5. Once the eggs are cooked, the shakshuka is ready to be served with traditional challah bread and shared.
Source: Spoon University
Easy Drop Biscuits
Serves: 12
Ingredients
2 cups White Lily® Enriched Bleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening OR cold butter, cubed
2/3 to 3/4 cups milk or buttermilk, plus additional as needed
Instructions
Preheat the oven to 500°F. Coat a baking sheet with no-stick cooking spray.
Measure flour in a large bowl. Cut in shortening or butter using a pastry blender or 2 knives until crumbs are the size of peas.
Blend in just enough milk with a fork until the dough leaves sides of bowl. If needed, add more milk to form soft dough.
Drop dough by rounded tablespoonfuls onto the baking sheet.
Bake for 8 to 12 minutes or until lightly browned.
Serve immediately with sausage gravy, butter, honey or jam.
Notes Cooled biscuits can be frozen up to one month in plastic food storage bags. Reheat by placing in oven 5 to 10 minutes or microwave about 1 minute.
Source: Lily® Enriched Bleached Self-Rising Flour
Three-Cheese Quiche
Ingredients
1 Pillsbury refrigerated pie crust, softened as directed on box
2 cups half-and-half
4 eggs, slightly beaten
1/3 cup chopped green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled goat cheese (2 oz)
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup shredded mozzarella cheese (2 oz)
1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2 In medium bowl, mix half-and-half, eggs, green onions, salt and pepper; stir in cheeses. Pour into crust.
3 Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Tips:
You can use 1 1/2 cups Italian cheese blend (6 oz) in place of the three cheeses.
Add 1/8 teaspoon ground red pepper (cayenne) to the egg mixture for a little kick, if you like.
Source: Pillsbury
Cheesy Pepperoni Pizza Sticks
25 min prep time
40 min total time
4 ingredients
12 servings
These cheesy pepperoni pizza crescent sticks are a great snack or appetizer to serve, as they are sure to please!
Ingredients
1 package (12 count) string cheese (low moisture part-skim mozzarella cheese)
24 pepperoni slices (from 6-oz package)
1 can (8 oz) Pillsbury refrigerated crescent dough sheet
1 cup marinara sauce
1 Heat oven to 400°F. Unwrap string cheese, and cut a 2-inch slit along one side of each, leaving ends intact. Cut pepperoni slices in half, and insert 4 halves into each cut side of mozzarella sticks.
2 On large cutting board, unroll dough; cut short side into 12 equal strips. Starting at one end of mozzarella stick, wind one strip of crescent dough around cheese, completely covering cheese. Seal ends, and place on ungreased cookie sheet. Repeat for remaining dough and mozzarella sticks.
3 Bake 10 to 12 minutes or until golden brown. In microwavable bowl, heat marinara sauce covered on Medium-High (70%) 1 to 2 minutes or until warmed through. Serve immediately with warm crescent sticks.
Source: Pillsbury
One-Pot Parmesan Chicken Ziti with Artichokes and Spinach
Prep Time 35 min
Total Time 35 min
Servings 8
Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.
Ingredients
4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) Progresso artichoke hearts, drained, coarsely chopped
6 oz shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired
Directions
1 In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
2 In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
3 Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
4 Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
Expert Tips
Stir, stir, stir! The only way to mess up this easy dinner is to neglect the spoon.
Baby kale or chard make great stand-ins for spinach in this recipe.
Source: Pillsbury
Cheesy Chili Pasta Bake
You'll love this quick and easy version of chili mac, and so will your kids!
Servings 4
Cook Time 30 minutes
Ingredients:
8 ounces bite-sized pasta
16 ounces ground beef or turkey
1 tablespoon taco seasoning mix, (about 1/2 packet)
15 ounces O Organics chili beans, drained
15 ounces O Organics diced tomatoes with basil, garlic, and oregano, drained
2 cups shredded Mexican blend cheese, divided
Instructions:
Bring a pot of lightly salted water to a boil. (If you have a wide, deep pot like a dutch oven, you can also use this for the baking step to save dishes!)
Preheat oven to 375 degrees F. Cook pasta according to package directions and drain.
While pasta cooks, spray a skillet with cooking spray and heat over medium-high heat. Add meat and taco seasoning to the hot skillet. Brown and crumble the meat, stirring in the seasoning, until cooked through. If you use lean meat, you will not need to drain it.
In a baking dish (I used the same pot I cooked the pasta in), stir together pasta, cooked meat, beans, tomatoes, and one cup of the cheese.
Spread the remaining cup of cheese evenly over the chili mac, and place the pot in the oven for 15 minutes. Serve warm.
Recipe Notes: This recipe also makes great leftovers!
Source: The Weary Chef
Honey Sesame Pork Tenderloin
Honey Sesame Pork Tenderloin is an easy family dinner recipe that’s perfect for busy weeknights. The pork is fully cooked in only 8 minutes on the grill!
Prep time 35 mins
Cook time 8 mins
Total time 43 mins
Recipe type: Dinner
Serves: 6
Ingredients
1 lb pork tenderloin
2 tbsp sliced green onions
1 tbsp toasted sesame seeds
Spice Rub:
1 tsp kosher salt
1/2 tsp coarse ground pepper
1/2 tsp garlic powder
1/4 tsp ground cinnamon
Honey Sesame Sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
2 tbsp olive oil
1 tbsp hoisin sauce
1 tbsp minced onion
1 tsp minced garlic
1/2 tsp sesame seed oil
1/4 tsp crushed red peppers, optional
1/4 cup cold water
2 tbsp cornstarch
Instructions
Spice Rub:
Mix together kosher salt, coarse ground pepper, garlic powder, and ground cinnamon. Rub the spice mixture over the 1 pound pork tenderloin. Place the tenderloin in a pan, cover, and refrigerate for 30 minutes.
Honey Sesame Sauce:
Put honey, soy sauce, olive oil, hoisin sauce, minced onion, minced garlic, sesame seed oil, and crushed red peppers in a sauce pan, whisk together, and bring to a boil over medium heat, stirring often. In a small bowl, stir together cold water and cornstarch and then slowly whisk into the sauce. Continue cooking, stirring constantly, until thickened. Put 1/4 cup of the sauce in a small bowl to bring out to the grill and set the rest aside.
Grilling:
Remove the pork tenderloin from the fridge and cut it into 1/2 thick slices. Brush the grill grates with vegetable oil and then cook the pork tenderloin medallions over high heat for 3 minutes on each side. Brush the pork tenderloin with the ¼ cup of honey sesame sauce in the small bowl and grill an additional minute on each side to caramelize the sauce. The pork is fully cooked once it has reached an internal temperature of 145 degrees. Before serving, top the pork tenderloin with the remaining sauce and sprinkle with toasted sesame seeds and sliced green onions.
Notes Bonus tip: If your honey sesame sauce gets too thick, you can thin it by whisking in water, a little at a time until it reaches the desired thickness.
Source: The Gunny Sack
Quick Chicken Tikka Masala
Yield Serves 4
Active Time 22 minutes
Total Time 22 minutes
Ingredients
1 (2 1/2") piece ginger, peeled
4 garlic cloves, peeled
1/2 medium yellow onion
1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes
2 teaspoons kosher salt, divided, plus more to taste
3/4 teaspoon freshly ground black pepper, divided, plus more to taste
2 1/2 teaspoons garam masala, divided
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 1/2 teaspoons turmeric
1/8-1/4 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1 (10-ounce) package frozen peas, thawed
1/2 cup plain full-fat or low-fat yogurt (not Greek)
1 tablespoon fresh lemon juice
1/4 cup fresh cilantro leaves and tender stems
Naan (Indian flatbread; for serving)
Preparation
Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.
Source: Epicurious.com
Fruit Salad with Creamy Poppy Seed Dressing
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 to 10
Ingredients
Creamy Poppy Seed Dressing:
3/4 cup non-fat plain Greek yogurt
1/4 cup mayonnaise (light or regular)
1/4 cup sugar
1 tablespoon apple cider vinegar
1 to 2 teaspoons grated white or yellow onion
1 tablespoon poppy seeds
1/3 to 1/2 cup milk (lowfat or whole), or as needed to reach desired consistency
Fruit Salad:
2 cups hulled and chopped strawberries
1 heaping cup grapes (any color)
1 cup blueberries
4 or 5 kiwi, peeled and thickly chopped
2 or 3 Ataulfo mangoes, peeled and chopped
Instructions
For the Creamy Poppy Seed Dressing:
Whisk together the Greek yogurt, mayonnaise, sugar, apple cider vinegar, and grated onion. Stir in poppy seeds and as much milk as needed to reach the desired consistency. Dressing can be made in advance and stored in an airtight container in the refrigerator for several days.
For the Fruit Salad:
Combine the fruit in a large bowl or place on a serving platter. Drizzle with Creamy Poppy Seed Dressing and serve.
Source: From Valerie's Kitchen
Chocolate Caramel Nut Bars
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 24 bars
Ingredients
For the shortbread crust:
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
For the top layer:
3 large eggs
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
3/4 cup chopped pecans
3/4 cup chopped raw cashews
1 cup Nestle® Toll House® DelightFulls Milk Chocolate Morsels with Caramel Filling
Instructions
Preheat oven to 350 degrees. Generously coat the bottom and sides of a 13" x 9" pan with non-stick cooking spray.
In a medium bowl, use an electric hand mixer to blend together softened butter, 2 cups flour and 1/2 cup white sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of the prepared pan pan. Bake for 17 to 20 minutes or until lightly golden at the edges. If using a metal pan, baking time will be near the lower end of the range.
Meanwhile, in a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons melted butter, and vanilla until smooth. Stir in the chopped pecans and cashews. Spread the filling evenly over the crust as soon as it comes out of the oven. Sprinkle Delightfulls morsels evenly over the top.
Return to oven and bake for an additional 25 to 30 minutes in the preheated oven, or until center is set and edges are just beginning to caramelize.
Allow to cool completely before slicing.
Source: From Valerie's Kitchen
Apple Brickle Dip Recipe
Prep/Total Time: 10 min.
YIELD:16 servings
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)
3 medium tart apples, cut into chunks
Directions
1. In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers. Yield: 2 cups.
Nutritional Facts
2 tablespoon: 174 calories, 9g fat (5g saturated fat), 20mg cholesterol, 120mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 1g protein .
Source: Taste of Home
Beer & Cheese Skillet Bread
Ingredients
4 tbsp butter
4 1/2 cups baking mix
1 tbsp dried parsley
4 tbsp sugar
1 3/4 cups shredded Colby Jack cheese, divided
2 cups beer
Instructions
Preheat oven to 375.
Add butter to a 10-inch cast iron skillet. Place in oven to melt.
Whisk baking mix, parsley, sugar, and 1 1/2 cups cheese. Stir in beer until combined.
Pour over melted butter in skillet. Top with another 1/4 cup shredded cheese. Place on a baking sheet in oven in case anything spills over the edge of the skillet. Bake for about 30 minutes. Remove from oven once center is set and edges are golden brown. Let cool before slicing.
Source: http://www.diaryofarecipecollector.com/beer-cheese-skillet-bread.html
Vidalia Onion Cornbread Muffins
1/2 stick butter
1 large Vidalia onion, chopped
1 (8 oz) package cornbread mix
1 egg, beaten
1/3 cup milk
1 cup sour cream
1 cup Cheddar cheese, divided
1/4 tsp salt
1/4 tsp dried dill weed (optional)
Preheat oven to 450 degrees. Spray a muffin tin with cooking spray.
In a saucepan, melt butter and saute onion until tender for about 3 to 5 minutes. Remove from heat to cool for a few minutes. In a bowl, mix the remaining ingredients, only using 1/2 of the cheese. Mix in the onion mixture. Pour into muffin tin. Top with other 1/2 of cheese. Bake until golden brown for about 15-25 minutes depending on your oven. Test for doneness with toothpick. Allow them to cool a bit, and then remove them from the pan.
Source: Paula Deen
Corn & Zucchini Casserole
Ingredients
1 stick butter
1 box Jiffy cornbread mix
1 egg
1/3 cup milk
1 cup chopped onion
1 can cream-style corn
2 cups shredded zucchini (about 2 small zucchini)
Instructions
Preheat oven to 375. Place stick of butter in a 7 x 10 baking dish. Place in oven to melt butter while the oven preheats. In a large mixing bowl, mix cornbread mix, egg, and milk until combined. Mix in onion, cream-style corn, and shredded zucchini. Once butter has melted, remove from oven. Pour batter onto butter in casserole dish. Bake for 30 minutes or until golden brown.
Creamy Bacon Mushroom Thyme Chicken
Print Prep time 10 mins
Cook time 25 mins
Total time 35 mins
Serves: 4
Creamy Bacon Mushroom Thyme Chicken is honestly one of the best skillet meals you will ever make! Tender chicken with a creamy sauce with bacon, mushroom, and thyme. The flavor is out of this world!
Ingredients
4 bone in chicken thighs, can also use boneless chicken thighs or breasts
1 tablespoon olive oil
2 teaspoons italian seasoning
salt and pepper
Creamy Bacon Mushroom Thyme Sauce:
1 tablespoon olive oil
8 ounces white mushrooms, sliced
6 slices bacon, cooked and crumbled
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed
Instructions
Preheat oven to 350 degree. Heat a large skillet to medium high heat. Add the chicken thighs and season with italian seasoning and salt and pepper. Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.
Add olive oil to the skillet and saute the mushrooms until soft. Add the bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken. Add the chicken back to the skillet and heat for another minute. Serve immediately.
Source: The Recipe Critic
Creamy Chicken Marsala
Prep time 5 mins
Cook time 25 mins
Total time 30 mins
Serves: 4-6
A creamy and delicious classic italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!
Ingredients
4 boneless skinless chicken breasts, thinly sliced*
salt and pepper
2 tablespoons olive oil
1 1/2 cups sliced mushrooms
1/2 cup Marsala wine** see note
1/2 cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh Chopped Parsley for garnish
Instructions
In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
Notes
*I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily.
** The alcohol in the marsala wine burns off during the cooking process. If you are worried about cooking with wine, they say this recipe makes a good substitute.
1/4 cup of white grape juice
1 tablespoon vanilla extract
2 tablespoons of sherry vinegar
Source: The Recipe Critic
Chile Cheddar Cornbread
A deliciously sweet and savory cornbread ... perfect with a bowl of soup or chili!
Serves: 10 servings
Ingredients
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 fresh corn on the cob, kernels removed with a Corn Kerneler or knife (or 1 cup frozen corn, defrosted)
2 eggs
1/3 cup butter, melted (plus 1 tablespoon for greasing the pan)
1 cup buttermilk
1 can mild green chiles, drained
1/4 cup diced red pepper
1 cup sharp cheddar cheese
Instructions
Preheat oven to 375 degrees. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together egg, buttermilk and melted butter. Add 1 tablespoon butter to a a 10" cast iron skillet and place in the oven. Meanwhile, pour the buttermilk mixture into the corn meal and stir just until most of the mix is moist. Add in chiles, fresh corn, peppers & ½ cup cheese.
Ready to bake!
Remove the skillet from the oven and pour the batter into the pan. Top with remaining cheese. Bake 25-30 minutes or until a toothpick comes out clean.
Notes If you do not have a 10" skillet, grease an 8x8 pan well. Bake at 375 degrees for 30-40 minutes or until a toothpick comes out clean.
Source: SpendWithPennies.com
Pecan Pie Bars
Cook time 50 mins
Total time 50 mins
Serves: 12
Ingredients
2 cups all-purpose flour
1/3 cup sugar
1/4 tsp salt
3/4 cup cold butter, cubed
Filling:
4 eggs
1 cup corn syrup
1-1/2 cups sugar
3 TB butter, melted
1-1/2 tsp vanilla extract
2-1/2 cups chopped pecans
Instructions
Mix flour, sugar and salt in a large bowl; cut in cold butter to create coarse crumbs. Press onto the bottom of a greased 9x13 baking pan. Bake at 350 for 20 minutes.
Filling:
Whisk eggs, corn syrup, sugar, melted butter and vanilla in a large bowl. Stir in pecans. Spread over hot your crust. Bake for an additional 25-30 minutes, until filling has set. Cool completely before serving.
Source: Lil Luna
Cheesy Chicken Enchilada Soup
Turn up the heat (just a little) with this flavorful and hearty soup—ready in just 20 minutes!—inspired by a family-favorite Mexican dish. Get creative and make it your own with toppings like tortilla chips, jalapeños and cilantro.
20 min prep time
20 min total time
8 ingredients
6 servings
Ingredients
Soup:
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso enchilada sauce
2 cups milk
1 can (4.5 oz) Old El Paso chopped green chiles
2 cups chopped deli rotisserie chicken
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
Toppings, if desired:
Crushed tortilla chips, chopped fresh cilantro, sliced green onions, diced tomatoes, diced jalapeño chiles
1 In 3-quart saucepan, mix condensed soup, enchilada sauce, milk, chiles, chicken, black beans and 1 cup of the shredded cheese.
2 Cook over medium heat about 15 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with remaining cheese and desired toppings.
Expert Tips
For an extra spicy kick, use shredded pepper Jack cheese in place of Mexican cheese blend.
Leftover shredded cooked chicken can be substituted for deli rotisserie chicken in this recipe.
Nutrition Facts Serving Size: 1 Serving
Calories 420.8 Calories from Fat 180
% Daily Value
Total Fat 25.4g 39% Saturated Fat 11.3g 57% Trans Fat 1/2g Cholesterol 83.7mg 28% Sodium 888.4mg 37% Total Carbohydrate 22.9g 8% Dietary Fiber 5.0g 20% Sugars 5.9g Protein 25.3g Vitamin A 15% Vitamin C 15.10% Calcium 38.50% Iron 11%
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
Pecan Cookie Waffles with Honey-Cinnamon Butter
35 min prep time
35 min total time
8 ingredients
6 servings
Make sweet breakfast waffles that get an easy start from Pillsbury refrigerated cookie dough!
Ingredients
Honey-Cinnamon Butter:
1/2 cup unsalted or salted butter, softened
3 tablespoons honey
1/2 teaspoon ground cinnamon
Waffles:
3/4 cup chopped pecans
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
2 eggs
1 teaspoon pure vanilla extract
1/2 cup half-and-half
Steps
1 In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.
2 In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
3 Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No-Stick Cooking Spray.)
4 In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.
5 Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
6 To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans.
Source: Pillsbury
Overnight Country Sausage and Hash Brown Casserole
20 min prep time
9 hr 25 min total time
7 ingredients
8 servings
Everything you love about the All-American breakfast—eggs, hash browns and sausage—gets packed into an amazing, cheesy casserole the whole family will love. The best part? You can prep it the night before, making it the ultimate lazy morning meal.
Ingredients
1 package (16 oz) bulk hot pork sausage
10 eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon ground pepper
1 bag (20 oz) refrigerated O’Brien hash browns (about 4 1/2 cups)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 5 to 7 minutes or until no longer pink; drain.
2 In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well. Stir in hash browns, 1 cup of the cheese and the cooked sausage. Pour mixture in baking dish; cover and refrigerate at least 8 hours but no longer than 12 hours.
3 Heat oven to 350°F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup cheese. Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.
Expert Tips
Feel free to use regular pork breakfast sausage or the hot and spicy variety, depending on what suits your taste.
Garnish with freshly chopped chives, if desired.
Source: Pillsbury
Oats and Honey Granola Pie
15 min prep time
1 hr 35 min total time
12 ingredients
8 servings
Enjoy the old-fashioned flavors of oats, brown sugar and walnuts in a pie filling that goes together in minutes.
Ingredients
Crust:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling:
1/2 cup LAND O LAKES Butter
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 LAND O LAKES Eggs, lightly beaten
4 Nature Valley Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz. box), crushed (3/4 cup)*
1/2 cup Fisher Chef's Naturals chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup Hershey's semi-sweet or milk chocolate baking chips
Whipped cream or ice cream, if desired
Steps
1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2 In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and baking chips into brown sugar mixture. Pour into crust-lined pan.
3 Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped cream or ice cream. Cover and refrigerate any remaining pie.
Expert Tips
*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
Chicken Milano
Prep Time 30 min
Total Time 30 min
Servings 4
Ingredients
Dressing
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
Salad
1 cup tightly packed baby spinach or arugula leaves
1/2 cup diced tomatoes
2 tablespoons diced red onion
Chicken
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal all-purpose flour
1 cup Progresso Italian style panko crispy bread crumbs or Progresso Italian style bread crumbs
1 egg
2 tablespoons olive oil
1/4 cup crumbled tomato-basil feta cheese
Directions
1 In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
2 Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.
3 On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.
4 In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.
Expert Tips
Panko is the Japanese word for "bread crumbs." Unlike traditional bread crumbs, panko is made from the soft, tender centers of bread instead of the crust, which gives a light and crunchy texture.
Progresso panko bread crumbs will stick best if you first shake the food in flour, then dip into beaten egg before coating all sides with bread crumbs.
Buffalo Chicken Dip
Prep Time 10 min
Total Time 15 min
Servings 32
Ingredients
1 cup chunky blue cheese dressing
2 to 3 tablespoons Frank's RedHot Buffalo Wings Sauce
2 cans (10 oz each) chunk chicken, drained, chopped
2 packages (8 oz each) cream cheese, softened
2 medium stalks celery, finely chopped (1 cup)
1 bag (8 oz) Gardetto's Special Request roasted garlic rye chips, as desired
Directions
1 In large microwavable bowl, mix dressing, sauce, chicken and cream cheese. Cover; microwave on High 2 to 3 minutes or until hot. Stir in celery.
2 Spoon dip into serving dish. Serve with chips.
Expert Tips
Serve with rye chips or celery stalks to enhance Buffalo chicken flavor – add carrots, tortilla chips, bell peppers, crackers or other sides to scoop the dip.
Keep these ingredients on hand and you'll ready to whip up this dip at a moment's notice.
Keep the buffalo-chicken theme going by serving this tasty dip with cut-up stalks of celery.
Easy Taco Queso Dip
Prep Time 20 min
Total Time 20 min
Servings 48
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso taco seasoning mix
1 package (8 oz) plus 1/2 package (4 oz) cream cheese, cut into 2-inch cubes
1 1/2 cups Old El Paso Thick ‘n Chunky salsa (any variety)
2 cans (4.5 oz each) Old El Paso chopped green chiles
2 cups shredded Cheddar cheese (8 oz)
Make it FRESH toppings, as desired (see below)
Tortilla chips, as desired
Directions
1 In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Sprinkle with taco seasoning mix; stir.
2 In 4-quart saucepan, heat cream cheese and salsa over medium heat, stirring occasionally, 4 to 5 minutes or until mixture is lump-free. Stir in chiles, cheese and beef; continue cooking about 5 minutes, stirring occasionally, until cheese is melted and mixture is hot. Serve immediately with Make it FRESH toppings and chips.
Expert Tips
Ideas for Make it FRESH toppings: diced tomatoes, green onions, fresh cilantro leaves, lime wedges
Use Mexican blend or Colby Jack cheese in place of the Cheddar.
White Chicken Enchilada Dip
Prep Time 5 min
Total Time 25 min
Servings 10
All the best flavors of white chicken enchiladas get baked into a creamy, cheesy dip with this incredibly easy recipe!
Ingredients
2 cups shredded cooked chicken
1 can (10 oz) Old El Paso mild green chile enchilada sauce
1 can (4.5 oz) Old El Paso chopped green chiles
1 package (8 oz) cream cheese, softened
1 cup shredded Mexican cheese blend (4 oz)
Cilantro leaves and sliced green onions, if desired
Directions
1 Heat oven to 375°F. Lightly grease 10-inch round baking dish or 8-inch (2-quart) square baking dish.
2 In large bowl, mix chicken, enchilada sauce, chiles, cream cheese and 3/4 cup of the cheese until well mixed. Spread in baking dish. Sprinkle with remaining 1/4 cup cheese.
3 Bake about 20 minutes or until bubbling and golden. Garnish with cilantro and green onions. Serve with chips or warm tortillas as desired for scooping.
Expert Tips
Shredded rotisserie chicken makes a great shortcut for this recipe.
If you like spice, a chopped jalapeño (with or without the seeds) provides a nice kick of heat.
Beef Enchilada Dip
This warm dip is a yummy twist on Mexican night that’s whipped up in just minutes for an easy appetizer.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup diced yellow onion
1 teaspoon salt
1/4 teaspoon pepper
1 can (10 oz) Old El Paso red enchilada sauce
1 can (4.5 oz) Old El Paso chopped green chiles
2 cups shredded Mexican cheese blend (8 oz)
Tortilla chips, as desired
Directions
1 Heat oven to 400°F.
2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is fully cooked. Reduce heat to medium-low; add enchilada sauce. Stir and simmer 1 minute.
3 Stir in chiles. Add 1 cup of the cheese; stir well. Remove from heat.
4 Place mixture in ungreased ovenproof dish, such as 8-inch skillet or 8-inch square pan or baking dish. Top with remaining cheese. Bake 5 to 7 minutes or until cheese is bubbly.
5 Serve warm with your favorite chips.
Expert Tips
This dip can be served with chips, pita bread or your favorite veggies!
Got leftovers? Use this dip as the ultimate quesadilla stuffing!
4-Ingredient Pizza Bake
Prep Time 10 min
Total Time 35 min
Servings 8
A Sandra Lee Favorite! Craving pizza? Just add water to Bisquick Complete biscuit mix and you'll make quick work out of a pizza bake that's in the oven in less than 15 minutes.
Ingredients
2 pouches (7.5 oz each) Bisquick Complete buttermilk biscuit mix
1 cup water
1 jar (14 oz) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
Directions
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
2 Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
3 Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.
Expert Tips
To make half a recipe, divide ingredients in half; bake in sprayed 8-inch square glass baking dish for 22 to 25 minutes.
Add your favorite pizza toppings to the layers. Try cooked sausage crumbles, chopped green bell pepper, onion or olives.
Utterly Deadly Southern Pecan Pie
I got this from my FB friend, Judy Gaik.
Ingredients:
1 cup sugar
1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shell
Directions
In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
At this point I like to strain the mixture to make sure it's smooth and lump free.
Stir in butter, vanilla, and pecans and pour into crust.
Bake in a 350°F oven for about 45 to 60 minutes or until set.
Source: Food.com
Beef n Cheese Enchiladas
I got this from my FB friend, Judy Gaik.
4 pounds Ground Beef
3 cups Shredded Cheese
Corn tortillas
2 Taco Mix pkgs
1 Big can of Enchilada Sauce
Brown the Beef (I always season with Garlic Power & Onion Salt). Once brown, drain Put back in pan and add 2 taco mix packets with 1 cup of water. Preheat over 350 Once water is dissolved remove from heat.
Take tacos shells and fill with meat & cheese (don't over fill). Roll up Shell and put in casserole pan Continue until you are out of meat (I usually get about 15 Enchiladas). Pour Enchilada Sauce all over the shells Cook for about 15 Minutes Take out. Spread cheese on Enchiladas Cook for about another 5 minutes, until cheese is melted.
Cheddar–Walnut Scones
You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.
Ingredients
Servings: Makes 12
1/2 cup walnuts
1 1/2 cups whole wheat flour
2 tablespoons sugar
4 1/2teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) unsalted butter, chilled, cut into pieces
6 ounces aged sharp cheddar, coarsely grated
1 3/4 cups chilled heavy cream, plus more for brushing
Flaky sea salt
Apple Butter (for serving)
Preparation
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7-10 minutes. Let cool, then chop.
Whisk whole wheat flour, sugar, baking powder, kosher salt, and 1 1/2 cups all-purpose flour in a large bowl. Add butter and toss to coat. Using your fingers, work butter into dry ingredients until pieces are pea-size. Add cheese and walnuts and toss to coat. Drizzle 1 3/4 cups cream over and mix with a wooden spoon until dough just begins to come together.
Turn out dough and any loose flour onto a lightly floured work surface. Briefly knead to bring dough together. Roll dough to 3/4" thick (the shape doesn’t matter). Using a bench scraper to help lift dough, fold in half and rotate 90°. Roll to 3/4" thick, fold in half, and rotate again. Repeat process 2 more times for a total of 4 folds, lightly dusting with more flour as needed; this will create lots of flaky layers. Flatten dough to a 3/4"-thick rectangle, about 10x7". Chill, uncovered, at least 1 hour.
Preheat oven to 425°. Trim dough to 9x6", then halve lengthwise. Cut each half into thirds crosswise to form six 3" squares. Halve each on a diagonal (you should have 12 triangles).
Transfer dough to a parchment-lined rimmed baking sheet. Brush with cream and sprinkle with sea salt. Bake scones, rotating sheet halfway through, until tops are golden brown, 16-18 minutes. Transfer scones to a wire rack and let cool. Serve with Apple Butter.
Recipe Tips
Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill. Scones, without brushing, can be made 1 day ahead; store in an airtight container or tightly wrapped at room temperature.
Source: Bonappetit.com
Olive Garden-Style Salad with Creamy Italian Dressing
Prep time: 15 minutes
Servings: 4
Make an Olive Garden-style salad with creamy Italian dressing at home.
Ingredients
For the dressing
1 cup mayonnaise
2/3 cup white vinegar
5 tablespoons granulated sugar
2 tablespoons lemon juice
1 tablespoon water
2/3 cup Parmesan-Romano cheese blend
2 teaspoons olive oil
1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1/2 teaspoon garlic salt
For the salad
1 bag romaine lettuce
1/2 red onion, sliced
1/2 cup black olives
2 Roma tomatoes, sliced
3/4 cup croutons
8 pepperoncini
Grated Parmesan cheese, for garnish
Preparation
To make dressing: Into a food processor or blender, blend all of the salad dressing ingredients until smooth. Chill before serving.
To make the salad: In a large bowl, assemble the salad and toss with the dressing right before serving. Top with freshly grated Parmesan cheese and serve on chilled plates.
Source: today.com
Chicken Chili Verde Nachos
Servings: 4
Warm chicken chili verde is delicious on its own, but load it on top of nachos with gooey, warm queso fundido and you've got an irresistible tailgating dish.
Ingredients
Chicken Chili Verde
2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper
4 tablespoons vegetable oil, divided
4 quarts chicken stock
1 cup yellow onions, diced
1 cup celery, diced
1/2 cup green bell peppers, diced
1/2 cup poblano peppers, diced
1 tablespoon garlic, minced
2 tablespoons jalapeno pepper, minced
1 tablespoon ground cumin
1/8 teaspoon ground cayenne
4 cups tomatillos, large diced
3 cups canned great northern white beans, rinsed
Queso Fundido
1 cup sour cream
1/4 cup heavy cream
3/4 cup grated Chihuahua cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Chicken Chili Verde Nachos
6 cups corn tortilla chips
3 cups prepared chicken chili verde, heated (above)
1½ cups prepared queso fundido, heated (above)
1/2 cup prepared tomatillo salsa
1/2 cup prepared guacamole
1/4 cup sliced pickled jalapenos
1/4 cup cilantro leaves
Preparation
For the chicken chili verde:
1. Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
2. In a large 8-quart Dutch oven, add 2 tablespoon vegetable oil and heat over medium high heat. Once the oil it heated, add the chicken to the pot and sear both sides until golden brown. Lower the temperature and add chicken stock. Allow to cook until chicken is cooked thru and tender, about 20 minutes.
3. Remove chicken and any stock from pan and set aside. Bring heat to medium, add remaining 2 tablespoons vegetable oil. Add the onions, celery, green bell peppers, poblano peppers and remaining 1 teaspoon salt, sweat until tender.
4. Add in the minced garlic, minced jalapenos, cumin, cayenne and tomatillos, reduce heat.
5. Shred the chicken and fold into the chili. Allow to simmer until the tomatillos break down a little and chicken is very tender, about 30 minutes.
6. Fold in the white beans and simmer for an additional 15 minutes. Taste test if more salt is needed and adjust if necessary.
For the queso fundido:
In a small 2-quart sauce pan over low heat, slowly heat the sour cream and heavy cream. Keeping the heat on low, whisk in the Chihuahua cheese, salt and pepper. Stir until completely melted and heated being careful not to burn.
For the chicken chili verde nachos:
On a large platter, lay out the corn tortilla chips. Spread 3 cups of the hot chicken chili verde over the chips, pour 1½ cups of the hot queso fundido over the chips and chili. Sprinkle the tomatillo salsa over the nachos, scoop dollops of guacamole over the top and garnish with sliced jalapenos and cilantro leaves. Anything goes with additional toppings like diced tomatoes, chopped bacon, chopped onions or scallions and black olives.
Source: today.com
Buckeye Balls II
"These are chocolate-covered balls of peanut butter and confectioners' sugar."
Prep 45 m
Cook 10 m
Ready In 1 h 25 m
Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
Directions
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Footnotes
Tip Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Source: http://allrecipes.com/recipe/15171/buckeye-balls-ii/
Brussels Sprouts Caesar Salad
Just as delicious as a typical caesar salad, just made with shaved brussels sprouts! If you love a good caesar, give this one a try!
Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
18 oz. shaved Brussels sprouts
1 lb. bacon, cooked and crumbled
1/2 cup shredded parmesan cheese
Dressing:
1 clove garlic, grated
3 tablespoons lemon juice
1/2 cup real mayonnaise
salt & lots of freshly ground pepper, to taste
Directions:
In a large bowl, combine brussels sprouts, bacon and cheese.
In a small bowl, whisk all ingredients for dressing together until smooth. Pour over salad ingredients and toss. Serve.
Source: Laurenslatest.com
Breakfast Braid
This Breakfast Braid looks super fancy, but it’s deceptively easy and delicious!
Ingredients
4 large eggs
4 large egg whites
1/4 cup Horizon Whole Milk
1 cup Horizon White Cheddar, shredded
1 TBSP olive oil
1/2 a yellow onion, diced
1 red pepper, diced
2 cloves of garlic, minced
salt and pepper
seamless crescent roll dough or homemade pizza dough
Instructions
Preheat your oven to 350 degrees.
Whisk together the eggs and egg whites. Then whisk in the Horizon Whole Milk and the Horizon White Cheddar. Season with salt and pepper.
In a large skillet over medium heat heat the olive oil.
Add in the garlic and cook for 30 seconds, being sure not to burn. Then add int he yellow onion and red pepper. Cook until the onion is translucent and the red pepper is soft. Add the egg mixture and cook until the eggs are light and fluffy, mixing often.
Spread the crescent roll dough over a parchment lined baking sheet. Cut strips approximately two inches in and one inch wide on both sides of the dough (see both pictures).
Add the egg mixture to the uncut middle, and then pull one strip of dough over and then another strip from the other side. Continue down the length of the dough (see pictures).
Bake for 20 to 25 minutes until the dough is golden brown. Let sit 5 minutes and then serve immediately.
Source: wineandglue.com
Buttermilk Pecan Pie
Prep: 15 min.
Bake: 55 min.
Makes: 8 servings
1/2 cup butter, softened
2 cups sugar
5 large eggs
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 unbaked pastry shell (10 inches)
Directions
In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325° for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
Nutritional Facts
1 piece: 585 calories, 32g fat (12g saturated fat), 170mg cholesterol, 288mg sodium, 69g carbohydrate (52g sugars, 1g fiber), 8g protein .
Source: Reminisce November/December 1993, p51
Slow Cooker Pork Carnitas
10 minPrep Time
5 hr, 40 Cook Time
5 hr, 50 Total Time
Ingredients
3 1/2- 3 3/4 pound bone-in pork shoulder (or 3 pound boneless), trimmed of excess outer fat
1 large yellow onion, chopped
3 cloves garlic, minced
1 jalapeno, membrane and seeds removed, minced
1 cup no pulp orange juice
1/2 cup lime juice
2 teaspoons dried cilantro
2 teaspoons dried oregano
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon ground red (cayenne) pepper
2 tablespoons canola or vegetable oil corn tortillas vegetable cooking spray salt
Instructions
Place the pork shoulder in the slow cooker and top with the chopped onion, garlic and jalapeno. In a two cup measuring cup or a bowl combine the orange juice, lime juice, cilantro, oregano, chili powder, paprika, cumin, and cayenne pepper; mix well. Pour the mixture over the pork shoulder, cover and cook on HIGH for 4-5 hours, or on LOW for 8 hours. Remove the pork from the slow cooker to a large cutting board and shred. Place back in the slow cooker, cover and cook for 1/2 hour more. Heat the oil in a large saute pan over medium-high heat. With a slotted serving spoon, transfer just enough pork to the pan to cover the bottom. Press the pork into the oil and fry for about 2 minutes, Stir once, cook for about 1 more minute, or until the pork is slightly crisp. Serve on corn tortillas that have been sprayed with cooking oil, lightly salted and fried over medium high heat, one at a time, for two minutes on each side until golden and lightly crisp.
Notes
Leftovers may be frozen and then thawed in the refrigerator. Reheat in a saute pan with oil.
Easy Homemade Caramel Sauce
Yield: Makes 1 1/3 cups, or 14 ounces
Active time:20 minutes
Total time:20 minutes
Ingredients
4 ounces water (1/2 cup; 115g)
8 1/2 ounces sugar (1 1/4 cups; 240g)
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1 vanilla pod, reserved from another project (optional)
8 ounces heavy cream (1 cup; 225g)
1 teaspoon (5g) vanilla extract (optional)
Directions
1. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. If you like, add an empty vanilla pod, too. Stir with a fork until syrup comes to a boil, about 4 minutes, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is light to medium amber, a minute more. Immediately add cream and reduce heat to medium-low.
2. Stirring constantly with a heat-resistant spatula to knock back the foam, simmer until caramel registers 225°F on a digital thermometer, about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract (if using), and cool to room temperature. (No need to discard the vanilla bean; it will continue to infuse the caramel over time.) Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container.
Source: Serious Eats