Bastian Family Cooks

This book was inspired

by Janice Bastian’s

dedication to feeding

her family and friends.

We hope it blesses her

just as she

has blessed us.

Index

Chili’s Monterey Chicken Page 6 Sour Cream Enchiladas 24

Roasted Parmesan Sweet Potatoes 6 Mexican Layer Dip 24

Creamed Corn 7 Key Lime Swirl Cheesecake Bars 25

Grandma Wolfmeier’s Sugar Cookies 7 Alfredo Sauce 26

Chocolate Coconut Meringues 7 Pepperoni Pizza Puffs 26

Salisbury Steak 8 Slow Cooker Apple Crisp 27

Creamy Cheesy Potatoes 8 BBQ Chicken French Bread Pizza 27

Red Velvet Cake Balls 8 Mexican Stuffed Peppers 28

Garlic & Brown Sugar Pork Chops 9 White Choc. Strawberry Cheesecake 28

Cheddar Bacon Dip 9 BBQ Chicken Quesadillas 29

Velveeta Mac N Cheese 9 Cilantro Lime Coleslaw 29

Peanut Butter Pie 9 Peanut Butter Choc. Rice Krispie Treats 29

Chili Tortellini 10 Kabob Marinade 30

Chicken Enchilada Roll Ups 10 Creamy Crockpot Ranch Potatoes 30

Chicken Pot Pie Soup 11 Key Lime Pie 30

Sausage Cheese Balls 11 Crockpot Ranch Pork Chops 31

Red Velvet Cheesecake Swirl Brownies 12 Aunt Sue’s Broccoli Cheese Casserole 31

Smothered Beef Burritos 13 PB&J Coffee Cake 32

Bacon Wrapped Jalapeno Poppers 13 Crock Pot Chicken Taco Chili 33

Fleur de Sel Caramels 14 Ranch Gold Fish 33

Turtle Cheesecake Dip 14 Coffee Shop Banana Streusel Muffins 34

Slow Cooker French Dip 15 Pumpkin Spice Syrup 34

Stuffed Mushrooms 15 Spicy Southern Fried Chicken 35

Broccoli Cheese Casserole 16 Harvest Cobb Salad 35

Hash Brown Casserole 16 Sweet & Sour Chicken 36

Cheese Potato & Smoked Sausage Casserole 17 Fried Okra 36

The Most Amazing Oven Roasted Corn 17 Cream Cheese Coffee Cake 37

Salted Caramel Choc. Chip Cookies 17 Buffalo Chicken Chili 38

24-Hour Vegetable Salad 18 Creamy Chicken and Wild Rice Soup 38

Pretzel Bread 18 Pickle in the Middle 39

Chicken & Spinach Pasta Bake 19 Lemon Blueberry Cheesecake 39

Honey Bread 19 Chicken Enchilada Stuffed Squash 40

Slow Cooker Apple Butter 20 Baked Stuffed Jalapeno Peppers 41

Blackberry Cheesecake Squares 20 Bacon Wrapped Crab Stuffed Loin 41

Mexican Lasagna 21 French Onion Soup 42

Chocolate Strawberry Nutella Cake 21 Crock Pot Baked Potato Soup 42

Oven Baked Tacos 22 Juicy Lucy Burger 43

Homemade Refried Beans 22 Chili Cheese Dip 43

Dirt Cake 23 Daniel’s PB & Choc Chip Cookies 44

Index

Chicken Fried Steak with Gravy Pg 45 Pecan Cheesecake Squares 66

Loaded Oven Smashed Potatoes 46 Chicken Cobbler 67

Pumpkin Butterscotch Cookies 46 Parmesan Rosemary Pinwheels 68

Cheeseburger Macaroni Hamburger Helper 47 Amazing Carrot Cake 68

Broccoli Salad 47 Crockpot Corn & Potato Chowder 69

Microwave Choc Chip Cookie in a Cup 47 Sausage Cream Cheese Pinwheels 69

Batter Fried Fish 48 Salted Caramel Butter Bars 70

Fresh Corn & Zucchini Saute 48 Bacon, Cheddar, Chicken & Rice 71

Oatmeal Raisin Chewy Granola Bars 49 Grape Salad 71

Cheesy Italian Shells 50 Turtle Bar Bites 72

Veggie Bars 50 Broccoli Cheese Soup 73

Caramel Chocolate Oatmeal Bars 51 Crock Pot Cream Cheese Chick. Chili 73

Chicken Fiesta Soup 52 Easy Bacon Cream Cheese Roll Ups 74

White Chicken Chili 52 Pumpkin Cake with Apple Cider Glaze 75

Stuffed Pepper Soup 52 Salted Caramel Sauce 75

Fall Off the Bone Ribs 53 Chicken Cordon Bleu Casserole 76

Hot German Potato Salad 53 Ultimate Twice Baked Potatoes 76

Vanilla Ice Cream 54 Pineapple Cheese Ball 77

Best Ever Hot Fudge Sauce 54 Red Velvet Cheesecake Cake 77

Pizza Casserole 55 Cheesy Chicken Lasagna 78

Mozzarella Sticks 55 Crock Pot Cherry Pie 78

M&M Bark 56 Slow Cooker Beef Pot Roast 79

Spinach Ricotta Shells 57 Sweet Potato Casserole 79

Olive Garden Breadsticks 57 Baked Teriyaki Chicken 80

Baked Ziti 58 Sweet & Sour Chicken 80

Reese’s Cocoa Cookies 58 Roasted Garlic Potatoes 81

Mexican Stuffed Shells 59 Banana Bread 81

Old Fashioned Strawberry Shortcakes 59 Marinated Baked Pork Chops 82

Brown Sugar Baked Chicken 60 Broccoli Shells & Cheese 82

Butternut Squash Mac & Cheese 60 Cake Mix Cookies 83

Sugar Cookies 61 Chocolate Frosting 83

Stuffed Green Peppers 62 Carmel Turtles 83

Cookies & Cream Mini Cheesecakes 62 Chicken Chardon 84

Seafood Fettuccini 63 Roasted Potatoes with Tomatoes 84

Crab Puffs 63 Crispy Ravioli 85

Jason’s Clam Chowder 64 Vegetable Tian 85

White Choc. Raspberry Cheesecake 64 Apple Pie Bites 85

Chicken Casserole 65 Mini Shepherd’s Potpies 86

Glazed Brussel Sprouts with Bacon 65 Caramel Apple Mousse Cake 86

Corn Casserole 65 Marlboro Man Sandwiches 87

Index

Sweet Potato Fries Pg 87

Philly Cheesesteak Sloppy Joes 88

Potato Salad 88

Oreo Cheesecake Cupcakes 89

Strawberry Shortcake Kabobs 89

Cheesy Smoked Sausage Skillet 90

Smokehouse Cauliflower Au Gratin 90

Italian Hero Crescent Ring 91

Cold Broccoli & Cauliflower Salad 91

Oatmeal Scotchies 92

Fruity Sherbert Punch 93

Partlow Family Punch 93

Gingerbread Syrup 93

Ham Biscuits 94

Cheesy Enchilada Bake 94

Crockpot Cheese & Sausage Tortellini 94

Chili’s Monterey Chicken Ingredients Marinade 3 tablespoons honey

3 tablespoons soy sauce

3 tablespoons Worcestershire sauce

5 dashes garlic

5 dashes salt

Additional ingredients

4 boneless skinless chicken breasts

1 cup of shredded Monterey jack cheese

8 slices apple-smoked bacon

8 tablespoons barbecue sauce

Directions Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together and place chicken

breasts in it. Add enough water to bring the marinade up to the middle of the chicken breast. OR

Mix together the marinade (as mentioned above) and place into a ZipLoc bag large enough for all

the chicken breasts to fit. Add water until the marinade reaches the top of the chicken breasts.

Marinate for as close to 8 hours as possible. Bake, Broil, Grill or Skillet Fry, either way works well.

Chili's grills (and I prefer grilled). Choose your preferred method and cook until the breasts are

done. While the breasts are cooking, fry up the bacon until CRISP! When the chicken is done, top

each breast with 2 tbsps. of BBQ sauce, two strips of bacon and 1/4 cup of shredded cheese.

Microwave the breasts (or broil) until the cheese is melted.

Roasted Parmesan Sweet Potatoes

Ingredients

2 large sweet potatoes, peeled and cubed 2 large cloves garlic, minced 2 tablespoons extra virgin olive oil 2-3 tablespoons Parmesan cheese 1/2 teaspoon dried thyme Salt and Pepper to taste

Directions

Preheat oven to 400 degrees and position oven rack to middle position. Line the bottom of a large baking sheet with aluminum foil. In a medium sized bowl, place the prepared, cubed sweet potatoes, garlic, olive oil, Parmesan cheese, dried thyme. Distribute the ingredients evenly to cover the sweet potatoes. Sprinkle with salt and pepper to taste. Transfer the sweet potato mixture to the prepared baking sheet and spread out the potatoes so that they are in a single layer. Roast in oven for about 40 minutes -OR- until the sweet potatoes can be easily pierced with a sharp knife. Set the oven to broil and broil until the tops of the sweet potatoes start to brown, about 8-10 minutes (keep an eye on the potatoes when broiling, as your time may differ and you want to take care not to burn them). Serve immediately.

Creamed Corn Ingredients 1/4 cup butter 2 1/2 cups corn 1/2 cup milk 1 Tbsp cornstarch 1 Tbsp sugar 1/2 tsp salt

Directions Melt butter in a large skillet over medium heat. Stir in corn and milk. Sprinkle with cornstarch, sugar and salt and mix well. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring constantly 10-12 minutes.

Grandma Wolfmeier’s Sugar Cookies Ingredients 1/2 cup butter 3/4 cup sugar 1 egg 1 Tbsp milk 1 tsp vanilla pinch of salt 1 1/2 cup flour 1 tsp baking powder

Directions Cream butter, sugar, egg, milk, vanilla and salt well. Sift together flour and baking powder. Mix into creamed ingredients. Chill. Roll thin. Bake on a greased baking sheet at 350 degrees for 6 to 7 minutes or until brown.

Chocolate Coconut Meringues Ingredients 4 large egg whites 1/4 tsp cream of tartar 1/4 tsp coconut extract 1/4 tsp almond extract 1/4 tsp vanilla extract 1/8 tsp salt 1 cup sugar 1/4 cup unsweetened cocoa powder 2 Tbsp semisweet chocolate chips 2 Tbsp white chocolate chips

Directions Preheat oven to 250 degrees. Place racks in upper and lower thirds of oven. Line 2 large baking sheets with parchment paper. Beat egg whites, cream of tartar, extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually add in sugar—2 tablespoons at a time—beating until stiff, shiny peaks form (about 6-8 minutes). Sift cocoa over mixture and gently fold together until combined. Spoon meringue into a gallon sized bag. Seal the bag pressing out as much air as possible. Cut a 1/2 inch hole in the corner of the bag. Pipe the meringue into 2 inch circles about 1 inch apart on the baking sheets. Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry (about 1 1/2 hours). Melt the chocolates and drizzle over the cooled meringues.

Salisbury Steak Ingredients 2 tbsp Cornstarch 1 lb 80% lean Ground Beef 1 Egg 4 tbsp Worcestershire Sauce 2 cups Beef Broth 1/4 cup Breadcrumbs 1/2 cup canned Tomato Sauce (+ 3 tbsp) 1 grated Yellow Onion Olive Oil Salt & Pepper

Directions Whisk cornstarch with 1/2 cup beef broth in a bowl. Heat a skillet on medium high. Mix breadcrumbs with beef, egg, salt, pepper, and three tablespoons each of Worcestershire and tomato sauce. Combine well and divide into four portions. Shape each into a 1/4” thick patty, seasoning again with salt and pepper. Add oil to the skillet. Cook patties to golden brown for about two minutes. Flip meat and move patties to one side of the pan. Add onion with salt and pepper, cooking another two minutes. Remove patties to a foil-covered plate. Add 1 3/4 cups broth with 1/2 cup tomato sauce and a tablespoon of Worcestershire to the skillet. Bring to a boil. Whisk the cornstarch mixture into this skillet. Adjust seasoning to taste. Return patties to the pan. Cook about one minute to warm meat through and thicken sauce.

Creamy Cheesy Potatoes

Ingredients 5 Potatoes, cut into thin fry shapes 1 Pint Heavy Whipping Cream Salt and Pepper Parsley Flakes Cheddar Cheese

Directions Preheat oven to 400. Grease a 9x13 baking dish. Place cut potatoes in the baking dish, evenly

spread throughout the dish. Pour whipping cream all over the potatoes. Add salt and pepper all over

the potatoes. Sprinkle cheddar cheese over top the potatoes. Then add parsley flakes. Spray a

piece of aluminum foil (so the cheese doesn’t stick to it) and cover the dish. Bake for one hour or

until potatoes are fork tender.

Red Velvet Cake Balls

Ingredients

1 box red velvet cake mix (cook as directed on box) 1 can cream cheese frosting (16 oz.) 1 package chocolate bark (regular or white chocolate) Wax paper

Directions

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm.

Garlic & Brown Sugar Pork Chops

Ingredients

4 pork chops 4 garlic cloves, finely chopped 1/3 cup brown sugar 4 tablespoons butter, melted 1 teaspoon paprika 1/2 cup shredded colby-jack cheese Salt and pepper to taste

Directions

Rub both sides of pork chops with garlic and brown sugar. Place in square baking dish and drizzle butter over top. Sprinkle with paprika, salt and pepper. Bake on 350 for 20-25 minutes or till internal temperature is 155 degrees. Remove from oven and sprinkle with cheese. Bake for another five minutes.

Cheddar Bacon Dip (Crack Dip) Ingredients 16 oz sour cream 1 packed Ranch Dressing Mix 3 oz bacon bits (in the bag not jar) 1 cup shredded cheddar cheese

Directions Mix together and refrigerate for 24 hours. Serve with chips and/or veggies.

Velveeta Mac N Cheese

Ingredients

½ Velveeta block 1 bag medium noodles Mustard to taste Milk to taste

Directions

Cook noodles according to package directions; drain. Add about ½ cup milk. On medium-low, cube Velveeta and add to noodles. Add mustard to taste (I usually do a healthy squirt). Stir together. Once the Velveeta is melted, is ready to enjoy!

Peanut Butter Pie Ingredients

Prepared Oreo Pie Crust 1 cup Peanut Butter 8 oz softened Cream Cheese 1 cup Powdered Sugar 8 oz package Cool Whip thawed

Directions

Combine all ingredients in a bowl and whip with a beater until smooth and spread into the pie crust and refrigerate for at least an hour before serving.

Chili Tortellini Ingredients 1 pound dry tortellini 2 tablespoons extra virgin olive oil 1 cup finely chopped onion 2 tablespoons fresh minced garlic

1 pound lean ground beef 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic salt 32 ounces reduced sodium chicken broth two 15 ounce cans beans, black & red 15 ounce can Rotel diced tomatoes MILD version 2 tablespoons ground cumin

1 1/2 tablespoons chili powder 1/2 cup fresh chopped cilantro

Directions Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Sauté onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer until ready to serve.

Chicken Enchilada Roll Ups

Ingredients

Two 8 ounce packages cream cheese, softened One and a half cups shredded Mexican cheese blend 1 tsp garlic, minced 2 tbsp taco seasoning 10 oz can Rotel tomatoes and chilies, drained rotisserie chicken, skinned and chopped 1/2 c cilantro, chopped 4 green onions, chopped 4.25 oz chopped black olives 1 package burrito sized tortillas

Directions

Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended. Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives. Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center. Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla. Roll up the tortilla and as you finish each place on a cutting board or plate. Continue until the filling is gone. Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.) Slice the rolls into 1 inch thick pieces and arrange on a plate. Refrigerate until ready to serve.

Chicken Pot Pie Soup

Ingredients 2 cup chicken, cooked and diced 3 Tbsp unsalted butter 1/2 yellow onion, diced 3 celery stalks, diced 1 cup fresh broccoli florets, chopped 1/4 cup all purpose flour 3/4 cup chicken broth 1 cup heavy cream 1 cup milk pinch of crushed red pepper flakes 1 tsp kosher salt 1/2 tsp ground black pepper 1 cup cheddar cheese, shredded 1/2 package pie crust

Directions

In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes. To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips.

Sausage Cheese Balls

Ingredients 3 C Bisquick Mix 1 lb uncooked pork sausage 4 C Shredded Cheddar Cheese (16 oz) ½ C Parmesan Cheese ½ C Milk ½ tsp Rosemary ½ tsp Parsley Flakes

Directions Heat oven to 350. Lightly grease bottom and sides of a large cookie sheet. In a large bowl, stir

together all ingredients (except ketchup, bbq sauce or chili sauce – that is for dipping), using hands

or spoon. Shape mixture into 1 inch balls. Place in pan. Bake 20 to 25 minutes or until brown.

Immediately remove from pan. Serve warm with sauce for dipping.

Red Velvet Cheesecake Swirl Brownies

Ingredients 2 large eggs 1/2 cup unsalted butter 1 cup granulated sugar 2 teaspoons vanilla extract 1/4 cup unsweetened cocoa powder 1/8 teaspoon salt 1 Tablespoon liquid or gel red food coloring 3/4 teaspoon white vinegar 3/4 cup all-purpose flour Cheesecake Swirl 8 ounces cream cheese, softened 1/4 cup granulated sugar 1 egg yolk 1/2 teaspoon vanilla extract

Directions Preheat the oven to 350F degrees. Spray 8x8 baking pan with nonstick spray. Set aside. Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not over mix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern. Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.

Smothered Beef Burritos

Ingredients 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great) 1 large can mild (red) enchilada sauce* (at least 19 oz.) 2 beef bouillon cubes 1/2 can refried beans (optional) 5-7 burrito size flour tortillas

1 cup or so of shredded cheddar cheese

Directions Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce into a crock pot and cook on low for 7-8 hours, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a Dutch oven for about 4 hours at 325 degrees. When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave and put your oven on broil. On an oven-proof plate, or cookie sheet, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

Bacon Wrapped Jalapeno Poppers

Ingredients ½ c Shredded Sharp Cheddar Cheese ½ c. Cream Cheese 16 pieces of Bacon, sliced in half 16 Fresh Jalapenos sliced in half and seeds removed

Directions Mix cheeses together thoroughly. Place about a half a table spoon inside halved jalapeno and wrap in bacon. Place on a lined cookie sheet. Bake at 350° for about 10-15 minutes or until cheese is bubbly and bacon is crisp.

Fleur de Sel Caramels

Ingredients

Vegetable oil 1½ cups sugar ¼ cup light corn syrup 1 cup heavy cream 5 tablespoons unsalted butter 1 teaspoon fine fleur de sel ½ teaspoon pure vanilla extract

Directions

Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides. In a deep saucepan (6 inches wide x 4½ inches deep), combine ¼ cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end! In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside. When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful - it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm. When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with a long side, roll one piece of the caramel up tightly into an 8-inch-long log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glassine or parchment papers into 4 x 5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Turtle Cheesecake Dip

Ingredients

8 oz. cream cheese softened ⅓ cup powdered sugar 1 box of cheesecake pudding mix 2 cups artificial whipped topping ¼ cup and 1 Tbsp. chopped and toasted pecans ¼ cup of Hershey's Spreads in Chocolate ¼ cup caramel sauce

Directions

Place cream cheese, powdered sugar, pudding, and whipped topping in a mixing bowl and mix on high until mixture is light

and fluffy. Add ¼ cup of the toasted pecans and mix on low speed until evenly incorporated. Place the mixture into your serving bowl and drizzle the Hershey's Spreads and caramel sauce on top. Sprinkle on the remainder of the toasted pecans on top and serve immediately or place in refrigerator up to 2 days.

Slow Cooker French Dip Ingredients ⅓ c. soy sauce 2 tsp. Worcestershire sauce 1 tsp. chili powder 1 tsp. dried rosemary 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. ground thyme coarsely ground pepper to taste 3 lb. lean beef roast 2 bay leaves 4-6 crusty sandwich rolls sliced provolone cheese, optional

Directions In your slow cooker, whisk together soy sauce, Worcestershire sauce, chili powder, rosemary, garlic powder, onion powder, thyme, and a few grinds of black pepper. Place roast into slow cooker, and flip meat to coat all sides with the soy sauce mixture. Add 1 c. water and bay leaves. Cover and cook on low heat for 6-8 hours. Before serving, remove roast from slow cooker. Shred meat with two forks, removing any remaining pieces of fat. Set shredded meat aside. Pour broth through wire mesh strainer into bowl or glass measuring cup for easier pouring. Cut sandwich rolls in half lengthwise, and fill with shredded beef. If desired, place a slice of provolone on top of the meat, and heat the open sandwich under the broiler for 3-5 minutes until cheese is melted. Assemble sandwich, and cut in half diagonally for easier dipping. Serve with dipping bowl of au jus.

Stuffed Mushrooms Ingredients 3-4 Containers of Baby Portobello Mushrooms 1 pound Sausage 1 8 oz. Cream cheese block 1 1/2 C. Parmesan cheese 1/2 Onion chopped 4-5 Garlic cloves 3 Tbsp. Parsley (freshly chopped) 1/2 C. Italian bread crumbs Olive Oil Salt and Pepper

Directions Preheat oven to 350 degrees. In a skillet over medium heat, begin to cook Sausage. Break up into very small pieces. Once Sausage has started to brown, add onion and garlic. Add a pinch of salt and pepper. Cook until completely browned. Last minute I decided to put a little kick into the meat. Add as much Red pepper flakes as you would like, or don’t. Be careful not to put too much! While meat is still cooking, prep mushrooms for stuffing. Take a damp paper towel, and wipe dirt off mushrooms (DO NOT rinse because it makes the mushroom firm.) Carefully pull out the stem so you don’t break the mushroom. Remove meat from heat and dump into a medium sized bowl. Add cream cheese and stir until completely combined. Freshly grate parmesan. Add 1/2 Cup parmesan to meat mixture (keep rest to top mushrooms.) Also add parsley, bread crumbs. Combine well. Salt and pepper to taste. Take a teaspoon and carefully stuff each mushroom. Put enough in so it overflows mushroom slightly. Once all mushrooms are stuffed, top with remainder cheese. Put about a pinch on each filled mushroom. Bake in oven for 30 minutes. Place on separate platter and serve! (Note: It is completely normal if mushrooms release a lot of water when cooking, that is why you serve on separate platter.)

Broccoli Cheese Casserole

Ingredients 1 Package of Frozen Broccoli Florets (Or Fresh Broccoli) 1 Can Cream of Mushroom Soup 1 Jar (10 oz) of Cheese Dip 1 C Uncooked Rice

Directions Preheat oven to 375. Grease a 9x13 baking dish and set aside. Cook rice according to directions on

package. Add butter, salt and pepper to taste. Cook broccoli according to directions on package.

Stir cooked rice, cooked broccoli, cream of mushroom soup and a jar of cheese dip together (either

in a bowl or in the baking dish). Bake uncovered at 375 degrees for 30-40 minutes or until cheese is

bubbly and the top is golden brown.

Hash Brown Casserole

Ingredients 1 (2 pound) package frozen hash brown potatoes, thawed 1/2 cup melted butter 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) container sour cream 1/2 cup chopped onions 2 cups shredded Cheddar cheese 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups crushed cornflakes cereal 1/4 cup melted butter

Directions Preheat oven to 350 degrees. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes.

Cheese Potato & Smoked Sausage Casserole Ingredients 3 cups potatoes, peeled, boiled and cut into cubes 4 tablespoons butter 4 tablespoons flour 2 cups milk 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 lb Velveeta cheese, diced 1/2 cup cheddar cheese, shredded 1 lb skinless smoked sausage 1/8 teaspoon paprika

Directions Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half-moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.). Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top). NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

The Most Amazing Oven Roasted Corn Ingredients corn on the cob salt/pepper butter

Directions

Preheat oven to 400. Very generously season your corn on the cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jelly roll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown! While it's cooking, turn the corn occasionally. Simple and completely amazing!!! Top off with a drop more butter fresh out of the oven!

Salted Caramel Chocolate Chip Cookies Ingredients

1 Stick of butter, softened ½ c. white sugar 1/2 c. brown sugar, packed 1 egg ½ t baking soda 1/2 t salt 1 t vanilla extract 1 ¼ c. flour 10 Caramels ½ c. milk chocolate chips ½ c. bittersweet chocolate chips (dark chocolate)

Directions Heat oven to 350°. Cream butter, sugar and vanilla in a large bowl. Add eggs and beat well. Add baking soda and salt. Stir. Gradually add flour, mixing well. Melt caramels and stir in caramel and chocolate chips. Drop by rounded tablespoons onto ungreased sheet. Bake for 7-9 minutes, be careful not to overbake! Makes about 2 ½ dozen cookies.

24-Hour Vegetable Salad

Ingredients

1 head iceberg lettuce, torn 6 hard boiled eggs, sliced 1 10oz pkg frozen peas, thawed 1 lb bacon, crisp-cooked, drained and crumbled 2 cups shredded Swiss cheese 1 cup mayonnaise

Directions

In bottom of large bowl, place 3 cups lettuce. Sprinkle with little sugar, salt and pepper. Layer eggs on top of lettuce, standing some on edge. Sprinkle generously with salt. Next, layer in order; pease, remaining lettuce, bacon and cheese. Spread mayo overtop, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Toss before serving and Enjoy!

Pretzel Bread

Ingredients

Dough 1 cup milk 2 tablespoons butter or margarine 1 envelope quick-rising yeast 2 tablespoons brown sugar 2 teaspoons salt 3 to 3½ cups all-purpose flour

Boiling solution 3 quarts water ¾ cup baking soda

Egg wash 1 egg 1 teaspoon water

Directions

Heat milk and butter until warm (100 to 110 degrees); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour; beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size. Preheat oven to 400 degrees. Combine boiling solution and bring to a boil. Punch dough down and divide into two equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees and bake an additional 10 to 12 minutes, until the loaves are evenly browned. Remove from pan and cool on a wire rack. Note: To make rolls, divide dough into eight pieces and roll each into a ball Using same procedure as above, boil, egg wash, score top and bake for the same amount of time.

Chicken & Spinach Pasta Bake

Ingredients

8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese

Directions

Preheat oven 375°F. Prepare rigatoni according to package directions. Spread oil on bottom of 11 x 7 baking dish; add onion in a single layer. Bake for 15 minutes or until just tender. Transfer onion to large bowl, set aside. Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken and next four ingredients into onion bowl. Spoon mixture into dish and sprinkle evenly with shredded mozzarella cheese. Bake covered for 30 minutes. Uncover and bake 15minutes or until bubbly.

Honey Bread Recipe

Ingredients

1 package of active dry yeast 1 1/4 cup of warm milk (110 to 115 degrees) 1/4 cup of honey 1/8 cup of melted butter 1 teaspoon of salt 4 cups of all purpose flour

Directions

Preheat oven to 375 degrees. Dissolve one package of yeast into a bowl of the warmed milk. Next add the honey, melted butter, and salt. Mix to combine. Add 3 cups of flour and mix with hands until a soft dough forms. We saved the last cup of flour for dusting and kneading. Place the dough on a floured surface and begin kneading for about 10 minutes. When you are done kneading, place the dough in a greased bowl and cover it. Place the bowl in a warm place so it can rise and double. This will take about an hour. Next, punch down the dough and place it in a greased loaf pan. Cover the dough and place in a warm place for another 30 minutes until it rises and doubles. Bake for 30-35 minutes at 375 degrees. Our top started browning at about 20 minutes so we placed some foil over the pan for the remainder of the cooking time. Remove from pan when done and allow to cool.

Slow Cooker Apple Butter

Ingredients

6½ pounds apples, peeled, cored and sliced 1 cup granulated sugar 1 cup light brown sugar 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon salt 1 tablespoon vanilla extract

Directions

Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours. Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

Blackberry Cheesecake Squares

Ingredients Crust 10 ounces, weight (2 Sleeves) Graham Crackers 1/2 cup Pecans Or Walnuts 1/2 cup Butter, Melted 1 teaspoon Vanilla Extract

Filling 3 packages (8oz each) Cream Cheese, Softened 1-1/2 cup Sugar 1-1/2 teaspoon Vanilla Extract 4 whole Eggs 1/2 cup Sour Cream

Topping 1 can blackberry pie filling

Directions

Preheat the oven to 350 degrees. Place a 9 x 13 inch pan (or other ovenproof pan) of hot water into the bottom rack. For the crust, line a separate 9 x 13 inch baking pan with foil. Spray with cooking spray. Add the graham crackers and pecans to the bowl of a food processor. Pulse them until they're fine crumbs. Drizzle in melted butter, pulsing until it's all incorporated. Pulse in the vanilla. Pour the crumbs into the prepared pan and press the crumbs firmly into an even layer. Set aside. Beat cream cheese, sugar, and vanilla together until smooth. Add eggs one at a time, beating after each addition. Add sour cream and beat until incorporated. Pour the filling into the crust and smooth the surface. Bake for 45 minutes, then turn off the oven and leave the door closed for an additional 10 minutes. Finally, open the door halfway and leave it in the oven for an additional 10 minutes. Remove the cheesecake and let it cool completely. Pour the blackberry pie filling over the cheesecake and place the pan into the fridge to chill and set for at least 2 hours. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Peel back the foil and use a long serrated knife to cut cheesecake into squares.

Mexican Lasagna

Ingredients

10 large flour tortillas 1 lb ground beef 8 oz enchilada sauce 1 package of taco seasoning 1 can of corn 1 can of refried beans 2 cups Mexican style shredded cheese Sour cream and salsa for garnish

Directions

Preheat oven to 375 degrees. Cut tortillas to fit in an 8x8 baking dish. In a bowl stir together cooked ground beef, enchilada sauce (leave a little to the side), taco seasoning and corn, then set aside. Spread leftover sauce on bottom of pan and place two tortillas on top, then spread refried beans in a thin layer on top of tortilla. Then place on cup of the meat mixture on top and sprinkle with cheese. Top with two more tortillas. Repeat process until entire pan is full. Cover with foil and bake for 30 minutes. Remove foil and cook for another 5 minutes. Remove and let stand for 5 minutes, and then serve with garnishes.

Chocolate Strawberry Nutella Cake Ingredients Cake 2 sticks Butter 4 Tablespoons (heaping) Cocoa Powder 1 cup Boiling Water 2 cups Flour 2 cups Sugar 1/4 teaspoon Salt 1/2 cup Buttermilk 2 whole Eggs 1 teaspoon Baking Soda 1 teaspoon Vanilla 1-1/2 cup Nutella Strawberries 2 pints Strawberries, Hulled And Sliced 1/4 cup Sugar 1 teaspoon Vanilla Whipped Cream 2 cups Heavy Cream 1/2 cup Powdered Sugar

Directions

Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the

parchment with baking spray. In a medium saucepan, melt the butter. Add the cocoa and stir it

until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it

off and set it aside. In a measuring pitcher or bowl, mix together the buttermilk, baking soda,

eggs, and vanilla. Set aside. In a large mixing bowl, mix together the sugar, flour, and salt. Stir in

the hot chocolate mixture, stirring gently until it's halfway combined and less hot. Pour in the

buttermilk mixture and continue stirring gently until the batter is all combined. Pour the batter into

the pans and bake them for 17-20 minute, until they're just set. Remove them from the pans and

set them aside to cool completely. Meanwhile, prepare the strawberries by stirring them with the

sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice. Whip the

cream with the powdered sugar. To assemble, turn one layer upside down on a serving platter.

Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half

the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella,

whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife! Note: Don't

assemble more than an hour before serving.

Oven Baked Tacos

Ingredients 1 to 2 boxes of Taco Shells 1 lb Hamburger, browned and drained 1 Can Refried Beans Cheddar Cheese Taco Toppings

Directions Heat oven to 400. Mix cooked hamburger with a package of taco seasoning. Stir in refried beans.

Place mixture inside taco shells. (I usually use one spoon full and it uses almost two boxes of taco

shells but you can fill them as full or as little as you want to). Sprinkle cheese inside the tacos.

Bake for 10-12 minutes. Top with your favorite taco toppings!

Homemade Refried Beans (Feel free to cut this recipe in half- it makes quite a lot. However, they also freeze well.)

Ingredients 1 ¼ c. dry pinto beans 3 T. butter 1 cup chopped onion 2 T. minced garlic 2 1/2 t. cumin 2 t. paprika 2 t. salt 1/2 t. chili powder 1/2 t. black pepper Milk, as needed

Directions To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight. The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker works wonderfully for this as well! In a large pot or saucepan, saute the onions in the butter until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more. Add the beans. If your beans are without liquid, you may need to add extra water or milk at this point. Stir in the cumin, paprika, salt, chili powder, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally. If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything. Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, an immersion blender. I prefer slightly chunky beans, versus a super-smooth “puree” consistency.

Dirt Cake

Ingredients 1 bag of Oreos, crushed 8 oz cream cheese, softened ¼ C butter 1 C powdered sugar 3 C Milk 2 Small Boxes Instant Vanilla Pudding ½ tsp Vanilla 12 oz Cool Whip

Directions Cream together cream cheese, butter, powdered sugar and vanilla. In a Separate bowl whisk pud-

ding mix and milk. Chill until set. Fold in cool whip after pudding has set. Add cream cheese mix-

ture. In a large bowl sprinkle crushed Oreos. Then add a layer of the pudding, cool whip, and

cream cheese mixture. Layer Oreos and the pudding mixture on top of each other until you are out

of the mix (Make sure you have crushed Oreos on the top!) Chill and Serve in bowls.

Sour Cream Enchiladas

Ingredients 1 Large Chicken Breast, Cooked and Shredded Burrito Size Flour Tortillas 1 Can Black Beans, Rinsed and Drained 1 Can Corn, Drained 1 Can diced tomatoes with green chilies, Drained 1 Package Taco Seasoning 1 Container Sour Cream 1 Can Cream of Chicken ½ TBSP Cilantro Cheddar Cheese

Directions

Preheat oven to 400. Lightly coat a 9x13 baking dish and set aside. In a large skillet mix shredded

chicken, black beans, corn, tomatoes with chilies and taco seasoning. Heat through. In a large

bowl, mix together sour cream and cream of chicken. Add Cilantro. Take a couple of spoonful’s of

the chicken mixture and place it in the middle of a tortilla. Sprinkle with cheddar cheese. Roll burri-

to style and place in pan. Do this for remaining mixture and tortillas. Take sour cream mixture and

spread over the top of the enchiladas. Top with more cheddar cheese. Bake for 25-30 minutes.

Mexican Layer Dip

Ingredients 2 cans bean dip 1 small sour cream Tomatoes, diced to taste 8oz cheddar cheese, shredded 1 8oz can sliced black olives

Directions

In a 9x13 dish lay in the order listed above. For Halloween, use Dorito chips. The orange cheddar and black olives make this a great holiday dip! Enjoy!

Key Lime Swirl Cheesecake Bars Ingredients

Crust 2 cups graham crackers 8 tbsp unsalted butter, melted

Lime Curd 8 tbsp unsalted butter, softened at room temperature 1 cup sugar 2 large eggs 2 large egg yolks 1/3 cup plus 4 tbsp. fresh lime juice

Filling 2 bricks (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 2 large eggs plus one large egg white 2 tbsp all purpose flour 1/2 cup sour cream1 teaspoon vanilla extract 3/4 cup prepared lime curd, green food coloring yellow food coloring

Directions

Crust Preheat oven to 325 degrees. Line a 10×10 pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely.

Lime Curd Beat butter and sugar in a large bowl using anelectric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal. Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees. Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly.

Filling Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside. Beat cream cheese and sugar in a large bowl with mixer on medium high until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust. Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use skewer to swirl the mixtures together to create a marbleized effect. Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving.

Alfredo Sauce Ingredients

1 Pint Heavy Whipping Cream 12 oz. Italian Style Shreddd Cheeses 1 T Butter ½ C Parmesan Cheese Garlic, Salt and Pepper to Taste

Directions Pour heavy cream, Italian Cheeses, Butter, and Parmesan Cheese into a skillet and allow cheese

to melt down. Add garlic and pepper to taste and salt if needed. Serve this sauce with Fettuccine,

Penne, Bucatini – the choices are endless! My favorite is with Penne, Broccoli and Chicken.

Pepperoni Pizza Puffs Ingredients 3/4 cup flour 3/4 teaspoon baking powder 1 tablespoon Italian seasoning pinch of salt (optional) pinch of red pepper flakes (optional) 3/4 cup whole milk 1 egg, lightly beaten 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 cup cubed pepperoni 1/2 cup store-bought pizza sauce

Directions Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Slow Cooker Apple Crisp Ingredients 1 cup all-purpose flour 1/2 cup light brown sugar 1/2 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 pinch salt 1/2 cup butter, cut into pieces 1 cup chopped walnuts 1/3 cup white sugar, or to taste 1 tablespoon cornstarch 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 6 cups apples - peeled, cored and chopped 2 tablespoons lemon juice

Directions Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

BBQ Chicken French Bread Pizza Ingredients 1 loaf French bread 3 boneless, skinless chicken breasts, cooked & diced 1/2 cup bbq sauce 1/4 cup marinara sauce 8 oz mozzarella cheese 1/2 cup Monterey jack cheese 1/2 cup thinly sliced red onion Chopped cilantro for garnish

Directions Preheat oven to 425 degrees. Combine bbq sauce and marinara sauce together in a small bowl to form sauce. Cut French bread in half and place on a greased baking dish. Spread the sauce on the bread and coat the chicken in the remaining sauce. Evenly spread chicken on both halves along with onions and cheeses. Bake for 10 to 12 minutes. Remove from oven and sprinkle cilantro all over top. Cut into slices and enjoy!

Mexican Stuffed Peppers

Ingredients

4-6 Green Peppers 1 lb Ground Beef, cooked and drained 1 Package Taco Seasoning 1 Can Corn 1 Can Black Beans, Rinsed and Drained 1 C Cooked Rice ½ C Salsa Cheddar Cheese

Directions Preheat the oven to 400. Clean green peppers and cut the tops off. Take seeds out. Spray green

peppers with cooking spray or lightly coat in olive oil and bake for 25 minutes in a 9x13 baking

dish. In a skillet stir ground beef with taco seasoning. Add in rice and stir, then corn and black

beans. Mix together. Stir in ½ C of salsa (you can add more if you want). Once peppers are

cooked, fill them with your mixture. Top with cheddar cheese. (If there is extra mixture I usually

add it to the bottom of the pan and top with cheese. You can use the extra mixture to add to your

pepper when you eat it, or save it and eat with chips later). Serve with sour cream and extra salsa

or hot sauce if desired.

White Chocolate Strawberry Cheesecake Ingredients

For Crust 1 pkg. graham crackers, crushed 2 T Sugar 1/4 c. butter melted

For Filling 1 c. sugar 3 pkg. cream cheese 3/4 c. pureed strawberries 3/4 c. white chocolate chips, melted 3 eggs 1 t vanilla extract 1/2 c. sour cream

For topping 1/4 c. Pureed Strawberries 1/4 c. white chocolate chips, melted

Directions Preheat oven to 350°. For Crust, crush graham crackers into fine crumbs. Add sugar and melted butter. Press into bottom of 9" spring form pan. Mix cream cheese and sugar until smooth. Add strawberries, chocolate, eggs and vanilla. Pour into crust lined pan. Bake at 350° for about 55 minutes or until center appears nearly set when shaken gently. Cool on wire rack 1 1/2 hours then chill at least 4 hours (preferably overnight) in your fridge. Before serving top with pureed strawberries and drizzle white chocolate over the top.

BBQ Chicken Quesadillas Ingredients 2 Chicken Breasts, Cooked and Shredded BBQ Sauce of your Choice Flour Tortillas Sour Cream Cheddar Cheese

Directions Preheat oven to 400. Mix shredded chicken with BBQ sauce (I usually cook my chicken breasts in the crock pot on low and once they are done I shred them, add the BBQ sauce and leave them in the crock pot for a bit longer to soak up the sauce but it’s not necessary). Spray one side of a tortilla with cooking spray and turn over (it’s best to do this on a cookie sheet). On the opposite side cover the tortilla with sour cream. Add the BBQ chicken to one side of the tortilla. Sprinkle cheddar cheese on chicken. Fold the tortilla in half. Place on a cookie sheet. Once pan is full (I can fit three on my very large cookie sheets), bake for about 10 minutes or until brown. Flip quesadillas over and bake for another 8-10 minutes until the other side is brown. Cut with a pizza cutter. Dip in more sour cream if needed.

Cilantro Lime Coleslaw

Ingredients 3 T. Lime Juice 1/4 c. Mayonnaise 1 t. Olive Oil 1 T. Sugar 2 t. Dried Cilantro 1/2 t. Red Pepper Flakes 1/4 t. Salt

Directions Mix dressing well and let it sit up for at least an hour to let the flavors mend well together. Mix dressing with 1/2 bag of coleslaw cabbage mix and refrigerated until ready to serve! Perfect on pulled pork tacos.

Peanut Butter Chocolate Rice Krispie Treats Ingredients 3 tablespoons butter 1 bag large marshmallows (10 ounces) 1/2 cup peanut butter, plus 1 1/2 tablespoons 6 cups crisped rice cereal 1 1/2 cups chocolate chips 1 1/2 tablespoons peanut butter

Directions Lightly grease a 9-inch x 13-inch pan and set aside. In a large pan, melt the butter over medium heat. Add the marshmallows and stir constantly until melted. Remove from the heat, add the peanut butter and stir well. Add the cereal and stir until well combined. Carefully press into the pan with wax paper or buttered fingers. Mix together the chocolate chips and 1 1/2 tablespoons peanut butter and melt (easiest in the microwave, stirring every 30 seconds until melted). Spread the chocolate over the crisped rice treats. Let sit until the chocolate is set. Cut and serve.

Kabob Marinade Ingredients 1 C Vegetable Oil ¾ C Soy Sauce ½ C Lemon Juice ¼ C Worcestershire Sauce ¼ C Mustard 1 ½ tsp Black Pepper 2 Cloves Minced Garlic

Directions Mix ingredients together in a bowl. Pour in a large re-sealable bag. Add meat (I use chicken). This makes a lot of marinade so I usually pour half for my chicken and then in a separate re-sealable bag I put cubed potatoes and peppers with the marinade. Marinade the meat for 4-24 hours. Use extra marinade to spread on kabobs when grilling.

Creamy Crockpot Ranch Potatoes

Ingredients

2 lbs small red potatoes, quartered 1 8oz cream cheese, softened 1 envelope buttermilk ranch dressing mix 1 can cream of potato soup ½ cup milk

Directions

Place potatoes in crockpot. Combine cream cheese and

dressing mix.; add soup and blend well. Pour mixture over

potatoes and mix completely. Cook on low for 7-9 hours or

on high for 3.5-4.5 hours. Enjoy!

Key Lime Pie Ingredients

1/2 C. Key lime juice 14 oz. sweetened condensed milk 8 oz. whipped cream Graham Cracker Crust

Directions

Whip first three ingredients together and pour into graham cracker crust. Let it set up in the fridge for at least 30 minutes but I would think an hour is better. Top the edges with whipped cream. Yes. It is that easy. Enjoy!!

Crockpot Ranch Pork Chops

Ingredients 1 Package of Thinly Sliced Pork Chops 1 Package of Hidden Valley Ranch Seasoning 2 Cans of Cream of Chicken Water Lemon Pepper (optional)

Directions Grease crock pot or line with a crock pot liner. Set for 6 hours on high. Pour one can of cream of chicken into the crock pot. Fill half way with water and pour into crock pot. Mix together. Place the pork chops into the crock pot. Add the second can of cream of chicken on top of the pork chops. Fill the second can ¼ of the way with water and pour on top. Lightly mix together (make sure the pork chops are covered as much as possible). Sprinkle the package of Ranch seasoning over top. I also like to sprinkle lemon pepper on top (gives it a nice extra flavor). The extra sauce after the pork chops are done make an amazing gravy! Serve on mashed potatoes. Add extra lemon pepper if needed to the pork chops or to the gravy when you are done. No salt or pepper needed!

Aunt Sue’s Broccoli Cheese Casserole

Ingredients Two medium onions, chopped Two cups of minute rice, uncooked One cup of cheese whiz Four frozen packages of chopped broccoli florets (cooked) One can of cream of celery soup One can of cream of mushroom soup 1 stick of butter melted

Directions Cook rice to package directions. Mix together all the ingredients and pour into a greased 9x13 pan. Bake in a 350 degree oven for 30-40 minutes until completely heated through.

Peanut Butter and Jelly Coffee Cake Ingredients 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup creamy peanut butter 2 tbsp unsalted butter, at room temperature 1/2 cup light brown sugar 1 large egg 1/2 teaspoon vanilla extract 1/2 cup buttermilk 1/2 cup grape jelly (or jelly of your choice)

Peanut Butter Streusel Topping 1/2 cup all-purpose flour 1/2 cup light brown sugar 1/4 cup crunchy peanut butter 2 tablespoons unsalted butter, melted

Directions Preheat oven to 350 degrees F. Spray a 8x8 baking pan with cooking spray and set aside. First, make the peanut butter streusel topping. In a medium bowl, combine the flour and brown sugar. Mix with a spoon until there are no big brown sugar clumps. Add the peanut butter and melted butter, stirring until the mixture is crumbly. Set aside. In a large bowl, whisk the flour, baking powder, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter until creamy and smooth, about 3 minutes. Add the brown sugar mix until creamy. Add the egg and vanilla extract. Turn the mixer to low and alternately add the dry ingredients and buttermilk, beginning and ending with the flour mixture. Don't over mix, beat until just combined. Spread the batter evenly in the prepared pan. Spoon grape jelly evenly over the cake. Take a toothpick and gently swirl in the jelly. Sprinkle the peanut butter streusel over the cake. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer the cake to a wire cooling rack and cool completely. Slice and serve!

Crock Pot Chicken Taco Chili Ingredients 1 onion, chopped 1 can black beans, 16 oz. 1 can kidney beans, 16 oz. 1 can tomato sauce, 8 oz. 1 package frozen corn, 10 oz. 2 cans diced tomatoes with chilies, 14.5 oz. 1 packet taco seasoning 1 tablespoon cumin 1 tablespoon chili powder 2-3 boneless chicken breasts

Directions Combine onion, beans, tomato sauce, corn, tomatoes, taco seasoning, cumin, and chili powder in a crock pot. Once mixed together, place chicken breasts on top and cover. Cook on high for 6 hours or low for 10 hours. A half an hour before serving, remove chicken and shred using two forks. Return the shredded chicken to the crock pot and mix together with the other ingredients. Top with any ingredients you like.

Ranch Gold Fish Ingredients 4 (6 oz) Packages of Cheddar Goldfish ½ C Melted Butter 1 tsp Worcestershire Sauce 1 envelope of Ranch Dressing Mix

Directions

Preheat the oven to 250. Mix melted butter, Worcestershire sauce, and ranch dressing mix to-gether. Put two bags of goldfish in a large bowl and pour half the butter mixture onto the goldfish. Gently stir until coated. Add other two bags of goldfish and the rest of the butter mixture and gently stir. Pour goldfish onto a cooking sheet (lined with parchment paper) and evenly spread out. Bake at 250 for 60 minutes – stirring every 15 minutes to prevent sticking. Allow to cool before serving.

Coffee Shop Banana Streusel Muffins Ingredients

Muffins 3 cups flour 1 ½ teaspoon baking soda ½ teaspoon salt ¾ cup butter, softened 1 cup brown sugar, packed well 3 eggs, beaten 6 ripe bananas 1 c. Mini Semi-Sweet Chocolate Chips

Streusel 5 tablespoons butter, melted 2/3 cup flour 2/3 cup powdered sugar 1/4 teaspoon cinnamon pinch of salt

Directions

Muffins Preheat oven to 350⁰ F and lightly grease your muffin tin/baking cups with cooking spray. Whip up bananas using the paddle attachment on your mixer for 3 – 5 minutes or until light and fluffy. It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside. Cream together the butter and brown sugar in the bowl of the mixer (there is no need to wash off the paddle or bowl from the bananas). Add eggs one at a time and then incorporate the whipped bananas until well blended. In a separate bowl combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet. Add mini chocolate chips, stir well to mix. Spoon batter into prepared cups.

Streusel Melt butter in the bottom of a medium microwave-safe bowl. Add the dry ingredients on top. IMPORTANT: Incorporate the dry ingredients with your FINGERS until the mixture is moist and crumbly. If you try to use a spoon it will congeal into one huge ball of goo. Drop the crumb topping onto the muffins and bake 15 – 18 minutes

Pumpkin Spice Syrup Ingredients 1 1/2 C. Water 1 1/2 C. Sugar 2 t. Vitenamese Ground Cinnamon 1 t. Ground Nutmeg 1/2 t. Ginger 1/2 t. Ground Cloves 4 T. Pumpkin Puree

Directions

Combine all ingredients in a sauce pan and whisk frequently to blend flavors together. Cook over medium heat, taking care not to let mixture boil for 7-10 minutes. Remove from heat and allow mixture to cool. Strain with a fine mesh strainer or cheese cloth. I'd do it twice just to make sure you've got the thick pulp out. Store in an air tight container and keep refrigerated.

Spicy Southern Fried Chicken

Ingredients

3 large eggs 1/3 cup water 1 cup hot sauce 2 cups flour + 2 teaspoons baking powder 1 teaspoon freshly ground black pepper 1 1/2 teaspoons salt 1/2 teaspoon garlic powder 1 chicken, cut into pieces (skin removed) Vegetable oil or peanut oil, for frying

Special Equipment Needed

Large Dutch oven (5.5 qt. or more) or deep fryer Deep fry/candy thermometer, if using a Dutch oven Heatproof slotted spoon

Directions Prepare chicken by rinsing with cold water and patting dry. Set aside on a large plate, cutting board or pan. In a medium size bowl, beat eggs with water. Add hot sauce. In another bowl, combine the flour, pepper, salt, and garlic powder. Dip in egg mixture, then coat well in the flour mixture. (Make sure if you are using all-purpose flour that you have first added 2 teaspoons baking powder). Preheat your oven to a warm setting of 200 degrees or less. Prepare a baking sheet topped with a cooling rack. Have this handy to transfer the cooked chicken into the oven to keep warm, if frying in batches. Heat the oil to 350 degrees F in a deep Dutch oven or deep fryer. Do not fill the pot more than 1/2 full with oil. If using a Dutch oven, measure temperature with a candy thermometer. Fry the chicken in the oil until brown and crisp, about 13 to 14 minutes for dark meat (thighs, wings, legs) and 8 to 10 minutes for white meat (breasts). Make sure each piece of chick-en has room; you may need to split up the frying in batches. With a heatproof slotted spoon, care-fully transfer cooked chicken pieces to the baking sheet, and place in the oven to keep warm. Serve cooked chicken with additional hot sauce, if desired.

Harvest Cobb Salad

Ingredients 4 slices bacon, diced 2 large eggs 6 cups chopped romaine lettuce 1 apple, diced 1 pear, diced 1/2 cup pecan halves 1/3 cup dried cranberries 1/3 cup crumbled cheese

Directions Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place eggs in a large saucepan and ‘cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and cheese.

Sweet and Sour Chicken

Ingredients

Chicken Breading 3-5 chicken breast salt and pepper 1 cup cornstarch 2 eggs, beaten 1/3 cup canola oil

Sauce 3/4 cups white sugar 4 Tablespoons ketchup 1/2 cup white distilled vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt

Directions

Chicken Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Fried Okra Ingredients 6 cups oil, for frying 1/2 cup cornmeal 1 cup all-purpose flour 1 1/4 t Salt 1/4 t Garlic Powder 1/4 t Black Pepper 1/4 teaspoon cayenne pepper 2 pounds fresh okra, sliced 1/2-inch thick 1/2 cup buttermilk

Directions Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.) In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

Cream Cheese Coffee Cake Ingredients For the filling Two 8 oz. packages cream cheese, softened ½ cup sugar ½ teaspoon vanilla extract 1 large egg

For the cake 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup (1 stick) unsalted butter, softened 1 cup sugar 4 large eggs 1 teaspoon vanilla extract 1 cup sour cream (light or regular)

For the streusel topping ¼ cup sugar ¼ cup flour 3 tablespoons butter, chilled and cubed

For the glaze ¼ cup confectioners’ sugar 1 ½ teaspoons milk

Directions

Preheat oven to 350F. Grease/flour or spray a 9 x 13 cake pan. Set aside. Make the filling: In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy. Set aside for the filling. Make the cake batter: In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside. Cream together the butter and sugar on medium-low speed. Add eggs one at a time. Add the vanilla extract. Slowly pour in the flour mixture alternating with the sour cream until it is all combined. Spread half of the batter into the prepared cake pan with a spatula. Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula. Using a butter knife, gently swirl in the batter. Make the topping: Add the sugar, flour and chilled butter in a small bowl. Stir using a fork or pastry blender until the mixture is crumbly. Sprinkle the streusel on top of cake batter. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack. To make the glaze: In a small bowl, combine confectioners’ sugar and milk until creamy. Drizzle over cake.

Buffalo Chicken Chili

Ingredients 1 pound ground chicken 1 tablespoon oil 1 onion, diced 1/2 cup celery, sliced 1/2 cup carrots, diced 2 cloves garlic, chopped 1 teaspoon cumin, toasted and ground 1 cup beer or chicken broth 1 (15 ounce) can diced tomatoes 1 (15 ounce) can cannellini beans, drained and rinsed 1 teaspoon paprika 1/2 teaspoon oregano 1/4 teaspoon cayenne 1/2 cup hot sauce (or to taste) salt and pepper to taste crumbled blue cheese to taste

Directions Cook the chicken in a large pan over medium heat and set aside. Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes. Add the garlic and cumin and cook until fragrant, about a minute. Add the beer or broth and deglaze the pan. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes. Serve topped with crumbled blue cheese to taste.

Creamy Chicken and Wild Rice Soup Ingredients

¾ cup wild rice blend (cooked) 1 cup of yellow onion 1 cup diced carrots 1 cup diced celery 7 tablespoons butter, cut into smalls chunks 1 tablespoon of minced garlic 4 and a half cups of chicken broth ¼ teaspoons (dried thyme, marjoram, sage and rosemary) Salt and black pepper to taste 1 pound of boneless skinless chicken breasts ½ cup of flour 1 and a half cups of milk ½ cup heavy cream

Directions

Melt one tablespoon of butter in a deep soup pot and throw in onion, carrots, celery and garlic and sauté until tender (around 5 minutes). Add chicken broth, thyme, marjoram, sage and rosemary and salt and pepper to taste. Increase heat to high and add uncooked chicken breasts to the pot and let boil for 12-15 minutes until cooked. (Rotate chicken during to ensure even cooking) Remove cooked chicken and set aside to cool and then cut into chunks or shred. Reduce heat to low and add cooked rice to the pot. In a separate pot melt the remaining 6 tablespoons of butter over medium heat and add flour and whisk vigorously for a minute and a half and then slowly pour in milk and continue whisking until the mixture begins to thicken. Add mixture to soup and stir. Mix in cooked chicken and let simmer covered for about 15 more minutes. Pour in heavy cream just before serving and enjoy!

Pickle in the Middle Ingredients

8-12 Whole Kosher Dill pickles 1 8oz block cream cheese, softened 8-10 pkg Budding Beef

Directions

Lay 4 slices of beef, overlapping. Spread a thin layer of cream cheese across slices. Wrap a pickle with the cream cheese-covered slices. Once all pickles are wrapped, cover and leave in fridge 2-3 hours (or overnight). When ready to serve, cut each wrapped pickle in ½ inch slices. Display as you wish and enjoy!

Lemon Blueberry Cheesecake Ingredients Graham Cracker Base Butter or cooking spray, for greasing 2 tablespoon sugar 1/8 tablespoon ground cinnamon 9 graham crackers 1/2 stick unsalted butter, melted Filling 16 ounces cream cheese, room temperature 2 eggs 2 lemons, zested and juiced 1/2 cup sugar 1 1/2 cups fresh blueberries

Directions

For the base Preheat oven to 325 degrees. Grease the bottom of a 9×9 or 8×8 baking pan with butter or cooking spray. Then place parchment paper over the top, pressing down at the corners making sure you have a slight overhang. In a food processor, process the sugar, cinnamon and graham crackers until you have the same consistency of breadcrumbs. Add the melted butter slowly and pulse a couple of times to fully incorporate, the mixture will look like wet sand. Scrape into the lined baking pan and firmly pat down with the bottom of a glass. Bake for about 12 minutes, or until set.

For the filling Add cream cheese, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined. Add the eggs, one at a time, making sure it is combined before adding the next. This should result in a smooth consistency. Pour onto the cooked graham cracker base and then sprinkle evenly with blueberries. They will sink slightly, this is okay. Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely. Once completely cooled, refrigerate for at least 3 hours. Once set, remove from pan using the parchment lining and slice into bars.

Chicken Enchilada Stuffed Spaghetti Squash

Ingredients For the roasted spaghetti squash 2 small spaghetti squash, cut in half and seeded 1 tablespoon oil salt and pepper to taste For the chicken enchilada stuffing 1/2 pound chicken, cooked and shredded 2 cups enchilada sauce (see below) 1/2 cup black beans (optional) 1/2 cup corn (optional) 1/4 cup cilantro, torn 1/2 cup cheddar cheese, shredded 1/2 cup monterey jack cheese, shredded

Directions For the roasted spaghetti squash Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. For the chicken enchilada stuffed spaghetti squash Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Enchilada Sauce

Ingredients 1 tablespoon oil 1 small onion, diced 1 clove garlic, grated 1 teaspoon cumin, toasted and ground 1 (28 ounce) can diced tomatoes 1-2 chipotle chilies in adobo 1 teaspoon oregano salt and pepper to taste

Directions Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

Baked Stuffed Jalapeño Peppers

Ingredients

9 Jalapenos (sliced in half & deseeded) 3/4 cup Italian flavored Bread Crumbs 1/4 tsp Cayenne Pepper 1/4 tsp Black Pepper 1/2 tsp Garlic Powder 1/4 to 1/2 tsp Salt 2 ounces Cream Cheese 1/2 cup Mexican Blend Cheese 2 to 3 tbsp. Milk 1/2 tsp Cayenne Pepper 1/2 tsp Garlic Powder 1 Egg 2Egg Whites 1/2 cup White Flour

Directions

Scoop the cream cheese mixture into the halved jalapeños and dipped into flour and make sure to coat the entire pepper. Then dip in the egg mixture. Then immediately dip into the breadcrumb mixture and coat all sides. Place on a greased baking sheet and bake for 25-30 minutes until browned.

Bacon Wrapped Crab Stuffed Pork Loin Ingredients Pork loin Package of bacon Block of pepper jack cheese 1/2 package of imitation crab legs salt and pepper

Directions Cut all fat off the pork loin and season with salt and pepper. Cut the loin in half and make a pocket (be sure to not cut all the way to ends or the stuffing will ooze out). Stuff cheese and crab into the pocket and then tightly wrap the pork loin with bacon and secure with toothpicks. Bake on a rack on a large sheet pan for 20 minutes per pound of loin at 350 degrees. Rotate half way through cooking to ensure the bacon gets crispy on all sides. Remove from oven and let rest for 5 minutes before serving.

French Onion Soup

Ingredients 1/4 cup butter 4 pounds onions, sliced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 1/4 cup flour 1 beef or vegetable broth + 1 tablespoon balsamic vinegar 3 cups beef or vegetable broth 2 bay leaves salt and pepper to taste 4 1/2 inch thick slices of day old bread, toasted 1 cup gruyere, grated 1/4 cup parmesan, grated

Directions Melt the butter in a large sauce pan over medium-low heat, add the onions and cook slowly at low with the lid on until golden brown and caramelized, about 2-3 hours, stirring every 15 minutes. Raise the heat to medium, add the garlic and thyme and saute until fragrant, about a minute. Mix in the flour and let it cook for 2-3 minutes. Add the wine and deglaze the pan. Add the broth and bay leaves, bring to a boil, reduce the heat and simmer for 30 minutes. Ladle the soup into oven-proof bowls on a baking sheet and top with the sliced bread and cheese. Broiler until cheese melts, about 1-3 minutes.

Crock Pot Baked Potato Soup Ingredients 1 bag frozen shredded hashbrowns 1 package bacon bits 4 green onions, diced 3-14 oz cans chicken broth 1 can cream of mushroom soup 1/2 cup chopped onion salt, pepper and garlic powder to taste 8 oz cream cheese cheddar cheese

Directions Combine all ingredients into a crockpot except the cream cheese and cook on low for 6 to 8 hours. One hour before serving cut cream cheese into small chunks and mix in. Continue cooking until it is all melted.

Juicy Lucy Burger

Ingredients 4 slices American cheese (about 3 ounces) 1 1/2 pounds ground chuck, chilled 1 1/4 teaspoons kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon Worcestershire sauce 1/4 teaspoon freshly ground black pepper Vegetable oil, for oiling the grill 4 (4-inch) hamburger buns, split and toasted Sliced pickles, for serving

Directions Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 stacks; set aside. Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper. Mix with your hands until just evenly combined. Divide the meat into 8 equal portions and place on a work surface. Using your fingertips, press 2 portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in diameter than the hamburger buns. Place 1 stack of cheese in the center of 1 of the patties. Top with the second patty and pinch the edges to form a tight seal. Cup each patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty. Transfer to a plate. Repeat with the remaining portions of meat and cheese to form 4 patties in total. Refrigerate while you prepare the grill. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the reserved patties on the grill, close the grill, and cook undisturbed (do not press down on the patties) until dark grill marks appear on the bottom, about 3 to 4 minutes. Using a spatula, flip the patties, close the grill again, and cook until grill marks appear on the second side and the patties are cooked through, about 3 to 4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes. Place a patty on each bun bottom, top with pickles, and cover with a bun top. Serve immediately.

Chili Cheese Dip

Ingredients

2 lb block Velveeta cheese 1 lb ground beef 2 cans Hormel Chili (with or without beans) Can add other favorites (Salsa, Chiles etc…)

Directions

Brown and drain beef. Cube Velveeta. Put all ingredients into a Crockpot. Cook on Low-Med 1-2hrs, until Velveeta is melted. Stir often to prevent burning. Once melted, set on Warm & Enjoy!

Daniel’s Peanut Butter and Chocolate Chip Cookies

Ingredients

2½ cups flour ½ tsp salt 1½ tsp baking soda 1 tsp baking powder 1 cup sugar 1 cup brown sugar 1 cup butter (two sticks) 1 cup peanut butter 2 eggs 1 pkg milk chocolate chips

Directions

Preheat oven to 375ºF. Mix together the dry ingredients; set aside. In a large mixing bowl, mix together the sugar and wet ingredients until smooth. Gradually add the dry mixture and stir in with spoon by hand. Add chips and stir as well. Scoop tbsp size balls onto baking sheet and bake for 9-10 min. Set aside on wire racks to cool. Enjoy!

Chicken Fried Steak with Sawmill Gravy

Ingredients For the Steaks 1½ pounds top-round steak 1½ cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 3 eggs ½ cup buttermilk Vegetable oil, for frying

For the Sawmill Gravy ¼ pound breakfast sausage 2 tablespoons all-purpose flour 1½ cups whole milk Salt and black pepper, to taste

Directions Cut the top-round steak into four pieces. Working with one piece at a time, place on a sturdy cutting board or clean countertop, cover with a large piece of plastic wrap, and pound the beef with a meat tenderizer until flattened and almost doubled in size (you want the meat to be about ¼-inch thick). Repeat with the remaining pieces. Sprinkle pieces of beef with salt and black pepper. In a large, shallow bowl, whisk together the flour, salt, black pepper, and cayenne pepper. In another large, shallow bowl, whisk together the eggs and the buttermilk. Take a piece of the tenderized meat and dip it in the egg mixture. Next, place the meat in the bowl of seasoned flour. Turn to coat it thoroughly. Place the meat back into the egg mixture, turning to coat. Finally, return it back to the flour mixture, ensuring that it is evenly coated on both sides. Place on a clean baking sheet and repeat with the remaining pieces of meat. In a large, 12-inch cast iron skillet, heat ½ inch of vegetable oil over medium-high heat until a small fleck of flour dropped in the pan sizzles. Carefully place one or two pieces of the meat (whatever fits comfortably without overcrowding) into the skillet. Cook for 3 to 4 minutes, or until the blood starts bubbling out of the top of the steak. Using a pair of tongs, gently turn over the steaks and cook for 5 more minutes. Remove the steaks to a cooling rack to drain while you finish frying the remaining steaks. You can place the cooked steaks in a 200-degree oven to keep warm. Finally, make the sawmill gravy. (You can start this in another pan while the last piece of steak is cooking.) In a skillet over medium heat, cook the sausage until browned, crumbling it as it cooks. With a slotted spoon, remove the sausage from the skillet and place on a plate. Drain the oil from the pan, reserving 2 tablespoons in the skillet (if your sausage didn't yield enough drippings, you can use vegetable oil to get to the 2 tablespoons). Sprinkle the flour over the drippings, and whisk together, cooking for about 2 minutes, until a dark roux is formed. Add the milk slowly to the skillet, whisking continuously. Reduce the heat to medium-low and continue whisking until the mixture is thickened, about 2 more minutes. Remove from the heat, stir in the reserved sausage, and season to taste with salt and black pepper. (If the gravy is too thick, you can thin it by whisking in more milk, a tablespoon at a time.) Serve the steaks with the sawmill gravy poured over top.

Loaded Oven Smashed Potatoes

Ingredients

4-6 new red potatoes 1 tablespoon butter one package of bacon bits shredded cheddar cheese 6 tablespoons sour cream 3 green onions salt and pepper

Instructions

Boil potatoes until tender, about 15 minutes. If the potatoes are big I cut them in halves before boiling. Line baking sheet with aluminum foil. Spray with cooking spray. Cut potatoes in half. Set potatoes on baking sheet skin side down. Smash with potato smasher or bottom of a glass. Dot tops of potatoes with about ½ teaspoon of butter. More or less to taste. Usually more!! Liberally sprinkle with salt and pepper. Potatoes need lots of salt. Bake in 425 degree oven for about 15-20 minutes or until they just begin to get golden brown and crispy. Sprinkle bacon, cheese and chives on top and place under broiler until melted. Dollop with sour cream and serve hot.

Pumpkin Butterscotch Cookies

Ingredients

2 sticks butter or margarine 1 cup sugar 1/2 cup brown sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon cinnamon 1 egg 1/2 cup pumpkin puree 2 1/4 cups flour 2 Tablespoons corn starch 1 1/2 cups butterscotch chips

Directions

Preheat oven to 350ºF. Line 2 cookie sheets with parchment paper and set aside. In a bowl, beat together butter and sugars until smooth and creamy. Add the vanilla, baking soda and cinnamon. Beat to combine. Add the egg and pumpkin puree and beat until smooth. Add the flour and cornstarch and beat on low until combined. Stir in the butterscotch chips. Scoop the dough onto the prepared cookie sheets by 2tsp scoop size. Back for 10 min, remove from oven and set aside to cool. Enjoy!

Cheeseburger Macaroni Hamburger Helper

Ingredients

1 lb. lean ground beef 1 t. sugar 1 T. cornstarch 1 t. black pepper 1 t. onion powder 1 t. garlic powder 1 t. salt 2 t. paprika 2 c. milk 1 c. hot water 2 c. pasta 1-2 c. mexican shredded cheese (or cheddar)

Directions

Brown the beef, drain if necessary. Add hot water, milk, pasta and spices, bring to a boil. Reduce heat to simmer and cover, cook around 10-12 minutes or until pasta is tender. Add cheese and stir.

Broccoli Salad

Ingredients 1 14oz. pkg Fresh Broccoli (About 3 crowns) 1/2 Head of Cabbage 2 Carrots, julienned 1 Red Onion, diced 1 lb. Bacon 1/4c. Sunflower Kernels 2/3 c. Craisins (or Raisins)

Dressing 1 c. Mayo 1/4 c. Apple Cider Vinegar 2 T. Dijon Mustard 1/2 t. Salt 1 t. Lemon Pepper 1/4 c. Sugar

Directions

Mix together ingredients for dressing and set aside. In a large bowl mix together broccoli, carrots, cabbage, and red onions. Mix thoroughly. Add dressing, Mix until just coated. Add in bacon, sunflower kernels and craisins. Refrigerate for at least 2 hours before serving.

Microwave Chocolate Chip Cookie in a Cup

Ingredients

1 Tablespoon Butter 1 Tablespoon Granulated White Sugar 1 Tablespoon of firmly packed Dark Brown Sugar 3 Drops of Vanilla Extract Small Pinch of Kosher Salt 1 Egg Yolk Scant ¼ cup of Flour 2 heaping Tbsp. of Chocolate Chips

Directions

Start by melting your butter in the microwave. Butter should just be melted, not boiling. Add sugars, vanilla and salt. Stir to combine. Separate your egg and add the yolk only to your cup. Stir to combine. Add flour, then stir again. Measure a scant, slightly less than full, ¼ cup of all-purpose flour. Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough. Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time. Serve warm.

Batter Fried Fish Ingredients

2 lbs. Whiting Fillets (or your favorite fish to fry) 1 can (48 oz) Shortening

Wet Batter 1 c. All-purpose Flour 1/2 c. Whole Milk 1/2 c. Buttermilk 1/2 c. Water 1 T. Baking Powder 1 t. Old Bay Seasoning 1 t. Pepper Garlic Powder and Cajun Seasoning Whisk all together until smooth.

Dry Batter 3 C. Flour To taste: Salt, Pepper, Garlic Powder, Old Bay Seasoning, Cajun Seasoning Mix together until blended.

Directions

Use one can of shortening in your deep fryer. Heat to 375° (or High). When the oil has been thoroughly heated dip your fish in the wet batter, then dry batter, then wet batter a second time and drop in the fryer! **Side note here. Make sure that your fish, if frozen, has been properly thawed.** Fry on both sides to a nice golden brown and then place on a paper towel to help absorb the excess oil. Serve with Malt Vinegar and salt or even plain. Enjoy!!

Fresh Corn and Zucchini Saute

Ingredients 1/4 cup butter 1/2 small white onion, finely diced 3 small zucchinis, diced 3 ears corn, husks and silk removed sea salt to taste freshly ground black pepper to taste

Directions Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Oatmeal Raisin Chewy Granola Bars

Ingredients

4 tbsp. unsalted butter or coconut oil 1/4 cup light brown sugar or brown rice syrup 1/4 cup honey 1/2 tsp. cinnamon 2 cups plain granola 1 cup rice cereal (Rice Krispies, etc.) 1/2 cup raisins

Directions

Line two 9×5 loaf pans or one 11×7 inch baking pan with foil or parchment. Lightly butter or spray the foil. Combine butter, honey, brown sugar and cinnamon in a large saucepan over medium heat. Stir until the butter is melted. Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar is dissolved, about 2 minutes. Remove the saucepan from the heat. Add the granola, rice cereal and raisins into the saucepan and fold them into the sauce until evenly coated. Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Let sit for 15-20 minutes or until mostly cooled and set*; lift out of the pan and cut into bars. *Recipe Note: If the bars are sticky but not quite holding together, place them in the fridge to harden for 10-15 minutes. I’ve noticed that on very warm days, the bars don’t always harden at room temperature, this is especially true if you use brown rice syrup.

Cheesy Italian Shells

Ingredients

1 pound ground beef 1 cup hot water and 2 cups milk 2 cups small pasta shells or elbow macaroni 1 14 oz. can stewed or diced tomatoes 1 c. Shredded Monterey Jack Cheese

Seasoning Blend 1 tablespoon mixed Italian herbs 1 teaspoon onion powder 1 teaspoon garlic 1 teaspoon salt 1 teaspoon sugar.

Directions

Brown ground beef and drain. In a large skillet and beef, Hot water, milk, pasta shells, tomatoes and seasoning blend. Cook on medium heat until boiling. Reduce heat and cover until the pasta is firm but tender. Stir occasionally to prevent sticking. Stir in cheese, near the end.

Veggie Bars

Ingredients

2 Pilsbury Crescent Rolls (sold in tubes) 2 8oz. of Philadelphia cream cheese 1 Cup Mayonaise 1 Dry Ranch Package 1 Large head of Broccoli or 2 small ones 1 Head of Cauliflower (only cut up half of it) 2 Tomatoes 1 Carrot 1 bag of thin shredded cheddar cheese

Directions

Pre-heat oven according to package directions of crescent rolls. Unroll crescent rolls on large baking sheet. Arrange/cut to fit. Pinch triangle edges together to form one large sheet of dough so the rolls won’t come apart. Bake until golden brown. Maybe a few min more than recommended on packaging. While the dough is baking, mix ranch package, mayonnaise, and cream cheese in a large bowl until it forms a smooth frosting-like consistency. Refrigerate. Take the dough out of the oven and let cool. (Loose from the bottom of the baking sheet with a spatula so it won’t stick as it cools.) While dough is cooling, cut broccoli and ½ the cauliflower to form little tiny trees. Dice tomatoes and drain any excess liquid that may have seeped out during cutting. When the dough is cooled, spread a thin layer of cream cheese (about half of mixture) on the dough. (If you use too much it may get salty so try the cream cheese spread beforehand and apply on the dough according to your taste.) Next, sprinkle the cauliflower first, then the broccoli, then the tomatoes, and finally, the carrots on top of all of that. (Do it in this order, the bars will look prettier.) Tip: I don’t recommend pre-shredding the carrots because they tend to stick together and you’ll have clumps of carrots when you sprinkle it on. Shred and sprinkle the carrots directly on top of the bars. Next cut appetizer sized squares. Finally, sprinkle the cheese. If you cut it after you put the cheese on, it too will clump up and you’ll have large chunks of cheese balls on the veggie bars. It’s better to cut it first. Enjoy!

Caramel Chocolate Oatmeal Bars

Ingredients 1 3/4 cups all-purpose flour 2 cups quick-cooking oats 1 1/2 cups brown sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, melted 14 ounce vanilla caramels, unwrapped 1/3 cup heavy cream 2 cups (12 ounces) semisweet chocolate pieces 1 cup (6 ounces) unsweetened baking chocolate, chopped 1 cup chopped pecans Optional 5-6 caramel 1/3 cup chocolate chips

Directions Heat the oven to 350F. Line a 13x9x2-inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside. In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly. Press half of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust. In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth. Pour the caramel in the pan, over the chocolate and pecans. Crumble the reserved oatmeal cookie dough over the caramel layer. Bake for 23 minutes or until light golden brown. Cool completely in pan on a wire rack. Once cooled, melt both the remaining caramels and chocolate chips and drizzle over the bars.

Chicken Fiesta Soup Ingredients

2 cups cooked chicken, shredded or pulled 6 Potatoes, cubed 1 onion, chopped 2 C. frozen corn 1 C. frozen green beans (Optional) 7 oz. can green chilis 1 pkg. taco seasoning 4 c. chicken broth 2 c. water 2 c. milk about a half block of Velveeta cheese, use more or less to your taste Tortilla chips

Directions

Mix all ingredients together in a crockpot except the milk, velveeta cheese and tortilla chips. Melt the cheese with the milk in a large sauce pan on the stove to make sure you get the nice creamy consistency, then add to the rest of the soup mixture. If you don't have time for this step, skip it! It will still turn out great. Cook on low for about 6-8 hours or high for 4 hours. Garnish with tortilla chips. I also like to add some red pepper flakes to mine to add a nice little kick!

White Chicken Chili Ingredients

3 c. cooked chicken, shredded 16 oz. chicken broth 1 yellow onion, chopped 4 stalks of celery, chopped 2 cans of Pinto Beans 2 cans of White Northern Beans 1 7oz. Can of Green Chilies 1 can evaporated milk 1 c. half-n-half 1 T minced garlic Spices (All to taste) White Pepper Red Pepper Black Pepper Onion Powder Oregano Basil Salt

Directions

Combine ingredients in a crockpot and set on low for 5-7 hours. Serve with extra sharp shredded cheese and for a spicy kick your favorite hot sauce.

Stuffed Pepper Soup Ingredients

1 lb. Ground Beef, cooked and drained 3 Green Peppers, Chopped 1 Yellow Onion, Chopped 1 can Italian Diced Tomatoes 2 c. Beef Broth 2 c. Tomato Pasta Sauce 2 c. Water Salt and Pepper to taste 2 c. Cooked Brown Rice

Directions

Add everything but the rice in a large pot and bring to a good simmer. Cook rice in the microwave according to package directions. Just before serving add the cooked rice to the pot.

Fall Off the Bone Ribs

Ingredients

3 racks baby rack ribs

Rub 4 Tbsp brown sugar 2 Tbsp paprika 1 Tbsp kosher salt 2 tsp black pepper 1 tsp garlic powder 1 tsp onion salt 1 tsp celery salt 1 tsp cayenne pepper 1 tsp ground cumin

BBQ sauce 1 cup ketchup 1 Tbsp Worcestershire sauce 2-3 dashes hot sauce 1 cup water 1/4 cup vinegar 1 Tbsp sugar 1 tsp salt 1 tsp celery seed

Directions

Combine all ingredients in medium sauce pan. Heat to boiling. Let simmer for 30 minutes. Remove the membrane from the back of the ribs. Place one full rack of ribs on top of two sheets of heavy duty foil. Apply rub generously to the front and back of the ribs, patting gently to ensure the rub adheres. Fold and wrap foil around each rack. Let ribs marinate in refrigerator for 30 minutes to overnight. Preheat the oven to 300°F. Place rib packs on a rimmed baking sheet to catch any juices that may leak. Cook ribs for 2 1/2 - 3 hours. The ribs are done when you can twist the bones with little resistance. Heat the grill. Unwrap cooked ribs and transfer them carefully to the grill and brush with BBQ sauce. Grill for 5-10 minutes. Alternately, you can brush the ribs with BBQ sauce and cook them under the broiler in the oven.

Hot German Potato Salad

Ingredients 9 potatoes, peeled 6 slices bacon 3/4 cup chopped onions 2 tablespoons all-purpose flour 2 tablespoons white sugar 2 teaspoons salt 1/2 teaspoon celery seed 1/8 teaspoon ground black pepper 3/4 cup water 1/3 cup distilled white vinegar

Directions Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings. Saute onions in bacon drippings until they are golden-brown. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Vanilla Ice Cream

Ingredients

3/4 cup white sugar 1 cup heavy whipping cream 2 1/4 cups milk 2 teaspoons vanilla extract

Directions

Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge. Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.) Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes. When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

Best Ever Hot Fudge Sauce

Ingredients

1 1/4 c. Sugar 1 c. Special Dark Baking Cocoa 1/2 t. Ground Cinnamon 1 c. Heavy Whipping Cream 1/2 c. Milk 1/2c. Butter, cut into pieces 2 t. Vanilla Extract

Directions

In a small saucepan, combine sugar, cocoa and cinnamon. Stir in cream and milk; add butter. Bring to a boil over medium to low heat, stirring constantly. Reduce heat; cook and stir for a minute more or until slightly thickened. Remove from heat and stir in vanilla. Serve warm. Refrigerate leftovers.

Pizza Casserole

Ingredients

1 (10oz) bag of egg noodles 1 jar of tomato sauce 3 cups Mozzarella cheese, shredded 1½-2 lb Italian Sausage 1 medium green pepper 1 medium red pepper 1 package pepperoni

Directions

Chop the green and red peppers. Brown the sausage and the chopped peppers in a skillet. Drain the grease. Boil noodles until softened. Drain the water. Preheat oven to 350°F. In 11x13 casserole dish, begin layering with a thin layer of tomato sauce on the bottom. Second, layer half the noodles over the sauce. Then half the meat mixture and then the rest of the noodles. Next, layer half the cheese, the rest of the meat mixture, rest of the sauce, and then the rest of the cheese. Lastly, top with pepperonis. Cover with foil and bake for 30 min. Remove foil and bake another 15 min. After done baking, take out and let sit for about 10-15 min. Enjoy!

Mozzarella Sticks

Ingredients

12 sticks of string cheese in your choice of cheese 1 egg 2 tbsp of flour 5 tbsp of bread crumbs 2 tbsp of parmesan cheese A dollop of olive oil, or cooking spray

Directions

Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen. Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese. To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture. Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!). Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!

M&M Bark

Ingredients Pretzels Sticks (enough to cover the bottom of an 8x8 pan)

30 or so Caramels 1 TBSP Cream (or Whole Milk)

1 ¼ C Chocolate Chips 1-2 C Mini M&M’s

Directions Line an 8x8 pan with parchment paper and spray lightly

with cooking spray. Then spread out a thin layer of

pretzel sticks, enough to cover the bottom of the pan. In

a small microwave safe bowl, stir caramels with the

cream and heat in 15-20 second intervals, stirring until

smooth. When smooth, spread the caramel sauce on

top of the pretzels. In a separate small microwave safe

bowl, heat chocolate chips in the microwave, stirring

every 10-15 seconds until smooth. (Be careful not to

overheat or chocolate will seize). Spread over caramel

layer once smooth. Sprinkle M&M’s onto chocolate

(as little or as many as you like), and lightly press into

the chocolate. Chill in refrigerator until solid, about

one-two hours. Cut with a warm knife or break with your

hands.

Spinach Ricotta Shells

Ingredients 24 Jumbo shells 1 pkg Three Cheese Italian Chicken Sausage, chopped 1 15oz container ricotta 2 cups Mozzarella cheese, shredded ½ cup Parmesan cheese, shredded 10oz fresh spinach, torn into pieces 1 large egg, lightly beaten Salt and Pepper to taste 1 tsp Italian seasoning Pinch ground nutmeg 1 26oz jar of spaghetti sauce

Directions

Preheat oven to 350°F. Mist 9x13 baking dish with cooking spray. Cook pasta shells according to package; drain and set aside to let cool. While pasta cooks: in a large bowl, stir together chicken sausage, ricotta, 1C Mozzarella cheese, Parmesan, torn spinach, egg, salt, pepper, Italian seasoning and nutmeg. Spread ¾ C spaghetti sauce over bottom of baking dish. Stuff shells with cheese and spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with rest of Mozzarella. Cover baking dish with foil and bake for 35min. Remove foil and bake another 10-15 min, until bubbly and cheese begins to brown. Enjoy!

Olive Garden Breadsticks

Ingredients

Dough 1 1/2 cups warm water 2 Tbs sugar 1 Tbs yeast 1 Tbs salt 2 Tbs butter, softened 4-5 Cups flour

Topping 3 Tbs butter melted sea salt 1 tsp garlic powder

Directions

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and forth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with. Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the bread sticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven) Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Baked Ziti Olive Garden Copycat Recipe

Ingredients

Sauce 4 cups tomato sauce 2 cups alfredo sauce ½ cup cottage cheese ¼ cup mozzarella cheese 3 tablespoons parmesan cheese 1 teaspoon garlic pepper seasoning ½ teaspoon garlic powder

Ziti Topping 3 cups mozzarella cheese ½ cup Italian breadcrumbs 3 tablespoons romano cheese 3 tablespoon parmesan cheese 1 tablespoon minced garlic 3 tablespoons vegetable oil 3 tablespoons prasely

Remaining Ingredients 1 pound dried ziti pasta 1 cup of mozzarella cheese 2 Smoked sausage rings (cut in small pieces)

Directions

Prepare the ziti sauce in a small bowl by mixing all ingredients together. Make the ziti topping by whisking together the first four ingredients together until combined then add the rest of the ingredients slowly and make sure it all combines well. Preheat oven to 375 degrees. Prepare ziti to package directions and drain. Combine pasta, sausage and sauce together in a large bowl and pour half of the mixture into a greased 13x9 pan. Top first half with mozzarella cheese and then pour remaining mixture on top. Evenly spread ziti topping on top and back until golden brown on top approximately 40 minutes.

Reese’s Cocoa Cookies

Ingredients

2 cup flour ¾ cup Hershey’s Cocoa 1 tsp baking soda ½ tsp salt 1¼ cups (2½ sticks) butter, softened 2 cups sugar 2 eggs 2 tsp vanilla extract 1 2/3 cups (10oz pkg) Reese’s Peanut Butter Chips

Directions

Preheat oven to 350ºF. Stir together flour, cocoa, baking soda and salt; set aside. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded tsp onto ungreased cookie sheet. Bake 8-9 minutes (do not over bake; cookies will be soft. They will puff while baking and flatten while cooling). Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Mexican Stuffed Shells

Ingredients 1 lb ground beef 1 pkg taco seasoning 4 oz cream cheese 14-16 Jumbo shells 1.5 cup salsa 1 cup taco sauce 1 cup cheddar cheese 1 cup Monterey Jack cheese 3 green onions Sour cream

Directions

Preheat 350°F. Brown ground beef; drain. Add taco seasoning and prepare according to package directions. Add cream cheese and cover until cheese is melted. Blend well. Set aside and let cool completely. While beef is cooking, cook pasta shells according to directions; drain. Set shells out on cutting board/baking sheet so they don’t stick together. Pour salsa on bottom of 9x13 baking dish. Stuff each shell with meat mixture. Place in baking dish, open side up. Cover shells with taco sauce. Cover with foil and bake for 30 min. Remove foil, add shredded cheese and bake another 10-15 min without foil. Top with any condiments you’d like (green onions, black olives etc…) Serve with sour cream and/or more salsa. Enjoy!

Old-Fashioned Strawberry Shortcakes

Ingredients 3 1/2 cups halved strawberries, divided 1/3 cup sugar 1/3 cup orange juice 2 teaspoons vanilla extract 1 teaspoon lemon juice 1 1/4 cups all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 3 tablespoons chilled stick margarine or butter, cut into small pieces 1/2 cup low-fat buttermilk Cooking spray 6 tablespoons frozen reduced-calorie whipped topping, thawed Whole strawberries (optional)

Directions Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill. Preheat oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

Brown Sugar Baked Chicken

Ingredients

4 boneless, skinless chicken breast ¼ cup brown sugar 2 tbsp paprika 1 tsp oregano 1 tbsp garlic powder salt and pepper

Directions

Pour brown sugar, paprika, oregano, garlic powder, salt and pepper into a plastic bag. Add chicken breasts and seal. Shake bag to coat chicken. Leave chicken in bag for 1-3hrs (or even overnight!) to absorb flavors. Preheat oven to 425°F. Arrange chicken breasts on a lined baking sheet. Bake for 20 to 30 min. Enjoy!

Butternut Squash Mac and Cheese

Ingredients 1/2 medium butternut squash, peeled, seeded & chopped 1 tablespoon olive oil Kosher salt and pepper 1/2 pound elbow macaroni 2 1/2 cups milk, divided 2 tablespoons butter 3 tablespoons flour 1/8 teaspoon ground nutmeg 1 tablespoon fresh chopped rosemary 1 cup aged white cheddar cheese, shredded 1 cup sharp cheddar cheese, shredded 3/4 cup breadcrumbs

Directions Preheat oven to 400 degrees F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside. Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash. In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 - 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste. Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top. Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.

Sugar Cookies

Ingredients For the cookies:

6 cups flour, divided 1 teaspoon baking soda 1 teaspoon baking powder 1 cup butter, at room temperature 2 cups granulated sugar 3 eggs 1 teaspoon vanilla extract 1 1/2 cups light sour cream

For the frosting 1 cup butter, at room temperature 1 teaspoon vanilla extract 4 cups powdered sugar 6 tablespoons heavy cream Sprinkles

Directions

For the cookies In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside. In the bowl of a stand mixer with the paddle attachment, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside. Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the frosting To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.

Stuffed Green Peppers

Ingredients 2 pkg Knorr Fiesta Sides Mexican style rice 4 large green bell peppers 1 large onion, diced 2 tsp olive oil 1-1½ lb Italian sausage ½ cup Parmesan cheese Italian seasoning to taste Salt and pepper to taste ¼ cup grated Mozzarella cheese

Directions

Cook rice according to package directions. Preheat oven to 375F. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers; remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. Remove stem part from the pepper caps, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, saute diced pepper and onion until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then brown sausage. Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (If you have any extra filling, you can put it in a small ramekin and bake along with the peppers.) Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

Cookies and Cream Mini Cheesecakes

Ingredients

42 Oreos, 30 left whole, 12 coarsely chopped 2 pounds cream cheese, room temperature 1 cup sugar 1 teaspoon vanilla 4 large eggs at room temperature, lightly beaten 1 cup sour cream pinch of salt

Directions

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours or up to overnight. Remove from tins just before serving.

Seafood Fettuccini

Ingredients

1 pkg fettuccini noodles 1 jar of fettuccini sauce (your preference) 1 tbsp Italian seasoning 1 tbsp + 2 tbsp of butter 1 pkg frozen, uncooked, deveined, detailed shrimp 1 pkg crab meat

Directions

Boil noodles according to package directions. While noodles boil, melt 1 tbsp butter in skillet. Add frozen shrimp. Cook until almost pink. Add crabmeat. Cook until shrimp is pink and crabmeat is warmed. Set aside. Pour jar of sauce in a separate pot, set to low. Add seasoning and 2 tbsp but-ter. Stir occasionally until butter melts. Set aside. Once noodles finish, add shrimp, crabmeat and sauce. Stir together and enjoy!

Crab Puffs Ingredients 1 sheet of puff pastry dough, thawed 4 oz. cream cheese, softened 2 tablespoons mayonnaise 12 oz. canned or fresh crab meat 2 green onions or scallions, chopped 2 tsp. fresh lemon juice 1/4 tsp. garlic powder salt and pepper to taste 1 egg for egg wash

Directions Cut puff pastry into 16 squares (I use a pizza cutter). Combine all the rest of the ingredients in a bowl. Place a couple teaspoons of filling in the center of each puff pastry square and spread from one corner to the opposite corner diagonally. Keep the other two corners clear of filling. If you have leftover filling, you can go back and add a little more to each puff. Take one of the corners that doesn't have filling on it and fold it across the filling, then fold the other corner over that, tucking it tightly to the other side. As they bake, they'll spread apart more so make sure and press to seal, using a bit of water on your finger to help seal if needed. Place puff pastries on a greased baking sheet and brush with egg wash. Place in a 400 degree oven for 10-12 minutes until golden brown.

Jason’s Clam Chowder

Ingredients

3 stalks of celery 1 yellow onion 1/2-1 stick of butter 5 Large Potatoes (or 7 small), peeled and cubed 1 1/2 t Oregano 1 1/2 t Basil 1 1/2 t Thyme 1 1/2 t Dill 2 t Old Bay Seasoning Salt and Pepper to taste 4 cans of clam 1 can of Water Chestnuts 1 qt. half-n-half

Directions

Boil potatoes in a large pot. Sauté celery and onion in butter in a large saucepan. Add spices to sautéed mix. Bring to a low boil and add half-n-half. Once potatoes are finished cooking, drain and put back in pot. Add half-n-half mixture, clams (including clam juices), and water chestnuts to potatoes. Heat through. Use cornstarch if need be to thicken up.

White Chocolate Raspberry Cheesecake

Ingredients

2 c. Graham Cracker, processed in food processor 9 T. Unsalted Butter, melted 3, 8 oz. Packages Cream Cheese, softened 1 c. Granulated Sugar 2 T. Flour 3 Eggs 1/2 c. Half-and-Half 2 T. Pure Vanilla Extract 1 c. Raspberry Preserves, slightly warmed in a bowl 1 c. White Chocolate Chips, melted

Directions Preheat oven to 325 degrees. Grease a 9×13″ pan. Line with foil, letting foil hang over ends for “handles”. Grease foil. Mix together the processed graham crackers and butter in a bowl. With your hands, pat down firmly into the bottom of the pan. In mixer, combine cream cheese, granulated sugar and the 2 T. flour. Beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Stir in half-and-half, vanilla and melted white chocolate chips. Pour half of the filling into the crust-lined pan, spreading evenly. Spoon half of the raspberry preserves over the filling and gently swirl with a knife, being careful not to cut into the crust. Pour the other half of the filling into the pan and spoon remaining preserves onto the filling. Swirl gently with knife. Bake for 40 minutes or just until center is set. Cool in pan on wire rack for 1 hour. Cover and chill for at least 4-24 hours. Use foil to carefully lift cheesecake from pan. (If the foil “handle” happens to rip, lift up one side as much as you can without bending the cheesecake too much, slide your hand underneath the cheesecake and lift out.) Cut into 1-inch squares or however big you’d like them to be.

Chicken Casserole

Ingredients

1 chicken, boneless, chunked 1 can cream of chicken 1 can cream of mushroom 1 cup sour cream 1 can mushrooms, drained 1 pkg Pepperidge Farm Stuffing Mix

Directions

Mix first 5 together. Pour into shallow baking dish. Moisten stuffing mix with 1 cup of which broth and put atop chicken mixture. Cover and refrigerate overnight. Bake at 350ºF about 30-40 min (until bubbly). Enjoy!

Glazed Brussel Sprouts with Bacon

Ingredients 3 bags (each about 12 oz) Steamed brussel sprouts 1 lb. bacon, cooked and crumbled

Glaze 3 T. Butter 1/3 c. Lemon Juice 1/3 c. Apple Cider Vinegar 1/4 c. Brown Sugar Salt and Pepper to taste

Directions Pre-heat oven to 350 degrees. Melt butter and brown sugar together. Add lemon juice, vinegar, salt, and pepper, warm through. Put sprouts in a 11x17 baking dish and pour glaze over the top. Sprinkle bacon over the glaze and place in the oven for about 20-25 minutes.

Corn Casserole

Ingredients

1 box Jiffy corn bread 1 can cream corn 1 can whole kernel corn, drained 2 eggs 1 stick butter, melted 1 cup sour cream

Directions

Preheat oven 350°F. Mix all together in casserole dish, adding sour cream last. Bake for 45min. Enjoy! (Can double/triple recipe, whatever you need!)

Pecan Cheesecake Squares Each square of this scrumptious dessert boasts a layer of shortbread, a layer of tangy cheesecake, and a crunchy pecan pie layer in every bite!

Ingredients For the shortbread layer 1 1/2 cups all-purpose flour 3/4 cup firmly packed light brown sugar 1/2 cup butter, softened 1/2 cup finely chopped pecans

For the cheesecake layer 2 (8-ounce) packages cream cheese, softened 1/2 cup sugar 1/2 cup milk 2 teaspoons vanilla extract

For the pecan pie layer 3/4 cup firmly packed brown sugar 1/2 cup light corn syrup 1/3 cup butter, melted and cooled slightly 3 large eggs, lightly beaten 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 1/2 cups pecans

Directions

Preheat oven to 350. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Chicken Cobbler

Ingredients

1⁄2 cup butter, divided 1 cup chopped celery 1 cup chopped carrots 1 cup chopped onion 1 (8-ounce) package sliced fresh mushrooms 1 cup frozen peas, thawed 2⁄3 cup all-purpose flour 4 cups reserved chicken broth 1⁄2 cup heavy whipping cream 4 cups reserved chopped cooked chicken 1 tablespoon minced fresh thyme 11⁄2 teaspoons salt 1 teaspoon ground black pepper 2 (7.5-ounce) bags Bisquick ⅔ cup shredded Parmesan cheese ⅔ cup shredded Cheddar Cheese 1 cup whole milk

Chicken and Broth

1 (4½-pound) chicken, giblets removed 2 stalks celery cut into large pieces 1 onion, quartered ¼ cup chopped parsley 4 sprigs fresh thyme 2 bay leaves 1 tablespoon salt ½ teaspoon ground black pepper

Directions Make Chicken and Broth first. Combine chicken, celery, onion, parsley, thyme, bay leaves, salt, and pepper. Add water to cover and bring to a boil. Reduce heat and simmer 45 minutes. Remove chicken and let cool. Discard skin and remove chicken, shredding it into bite-sized pieces. Strain broth and reserve 4 cups. Preheat oven to 400 degrees and spray a 13X9-inch baking dish with cooking spray. In a large skillet, melt ¼ cup butter over medium-high heat. Add celery, carrots, onion, and mushrooms. Cook for 5 to 6 minutes, until vegetables are tender. Stir in peas. Set aside. Melt remaining ¼ cup butter in a Dutch oven. Add flour and cook, stirring constantly, for 2 minutes. Gradually add chicken broth, whisking constantly to avoid lumps. Add cream and continue to cook for 3 to 4 minutes, whisking constantly. Add reserved chicken, celery/onion mixture, thyme, salt, and pepper. Check and make sure it is seasoned enough and add more salt if necessary. Pour into prepared dish. In a medium bowl, combine biscuit mix, cheeses, and milk. Stir just until combined. Take a spoon and drop large spoonfuls evenly over filling. Bake 18 to 23 minutes, or until biscuits are golden brown.

Parmesan Rosemary Pinwheels

Ingredients

1 can (8 ounces) Pillsbury Crescent Recipe Creations 1/2 cup regular cream cheese spread 1/4 cup (1 ounce) grated fresh Parmesan cheese 4 teaspoons snipped fresh rosemary

Directions

Preheat oven to 375°F. Roll out the crescent recipe creations dough. Place cream cheese in small bowl. Add rosemary and Parmesan cheese to bowl and mix well. Spread the entire sheet of dough with the cream cheese mixture, leaving a 1/4 inch border all the way around. Roll up the sheet of dough from one of the long edges; pinch edges to seal. Using a serrated knife cut the rolled up dough into ~22 slices. Place slices, cut side down, on stone or a baking sheet lined with parchment paper and press down lightly to even the tops of each pinwheel out. Bake 12-15 minutes or until golden brown.

Amazing Carrot Cake Ingredients 4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground Vietnamese cinnamon 4 cups grated carrots 1 cup finely chopped walnuts

Directions Preheat oven to 350 degrees F (175 degrees C). Put cupcake liners in cupcake pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in walnuts. Pour into cupcake liners. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool.

Crockpot Corn and Potato Chowder

Ingredients

1 pound potatoes 16oz bag frozen sweet corn kernels ¼ cup flour 1 teaspoon garlic powder 1 teaspoon onion powder ½ to 1 teaspoon thyme 4 cups vegetable broth 2 tablespoons butter (for later) 1 cup heavy cream (for later) salt and pepper (for later) chopped parsley for garnish, optional

Directions Place potatoes and frozen corn in crock. Add flour and toss with vegetables to coat evenly. Add garlic powder, onion powder, thyme and broth. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are fork tender. Add butter and cream and stir to combine until butter is melted and cream is warmed. Add salt and pepper to taste after cream has been added. Garnish with parsley if desired and serve.

Sausage Cream Cheese Pinwheels Ingredients

1 lb Sausage 1 Package Cream Cheese, Softened 1 Tube of Crescent Rolls

Directions Preheat oven to 375. Line a cookie sheet with parchment paper (or greased foil). Brown and Drain Sausage. Mix sausage and cream cheese together. Roll out crescent rolls like pizza dough. Spread cream cheese and sausage over the crescent roll dough and roll up lengthwise. Refrigerate for 20 minutes (or stick in the freezer for a few minutes) to help the dough stay together when you cut it. Cut dough in about ¼” pieces and place on pan. Bake for 13-15 minutes or until dough is lightly browned.

Salted Caramel Butter Bars

Ingredients

For the Crust 1 lb. salted butter room temp. 1 cup sugar 1½ cups powdered sugar 2 Tbsp. vanilla 4 cups flour

For the Filling

1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped ⅓ cup milk or cream ½ teaspoon vanilla *1 T. coarse sea salt (optional)

Instructions Preheat oven to 325°. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator. Bake crust until firm and the edges are a pale golden brown about 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Once the caramel is melted add in your ½ tsp vanilla and stir until combined. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. Let cool before cutting into squares.

Bacon, Cheddar, Chicken and Rice Bake

Ingredients 4 tablespoons butter 1 medium onion , chopped (about 1 cup) 4 garlic cloves, chopped 1 teaspoon seasoning salt 1 teaspoon Kosher salt ½ teaspoon black pepper 4 tablespoons all-purpose flour 3 ½ cups chicken stock 3 ½ cups milk 1 ½ cups uncooked long-grain rice 3 cups cooked chicken-cubed 1 1/2 cups cheddar cheese , shredded 1/2 cup cooked crumbled bacon

Directions Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

Grape Salad

Ingredients 2 lbs. red and/or green grapes 1 (8oz.) pkg. of cream cheese 1 (8oz.) container of sour cream 1/2 cup of sugar 1/2 tsp. vanilla chopped walnuts/pecans brown sugar

Directions Combine cream cheese, sour cream, vanilla, & sugar in a large bowl and beat together with mixer. Wash your grapes and remove from the stems. Fold into the cream cheese and mix until well coated. Sprinkle on nuts and brown sugar.

Turtle Bar Bites Ingredients

Bar Base 2 cup flour 1 cup brown sugar ½ cup softened butter 6 oz. pecan halves

Topping 2/3 cup butter ½ cup brown sugar 10 oz. bittersweet chocolate chips

Directions Preheat oven to 350°F. Place the flour, sugar, and butter in the bowl of an electric mixer. Blend until the mixture looks coarse and crumbly. Press mixture into a 9×13-inch pan. Arrange the pe-cans over the flour mixture; set aside. In a small sauce pan, melt butter and brown sugar. Stirring frequently, bring to a boil. Boil for 30 seconds, stirring constantly to make sure the mixture is fully blended. Remove from heat and pour the over the pecans-covered base. Bake for 20 minutes. Remove from oven and immediately sprinkle with chocolate chips. Return to oven for about 30 second-1 minute. Remove, and with an offset spatula, spread the chocolate into an even layer. Let cool in pan completely and then cut into small squares.

Broccoli Cheese Soup Ingredients ½ medium onion, chopped ¼ cup melted butter ¼ cup flour 2 cups half-and-half 2 cups chicken stock ½ pound fresh broccoli (florets only) 1 cup carrots, julienne ¼ teaspoon of salt ¼ teaspoon nutmeg ½ teaspoon pepper 8 ounces grated cheddar cheese

Directions Saute onions in a little butter in a small pan - set aside. In a large stockpot - melt butter. Add flour and mix for 3 minutes. Slowly add half- half - mixing the entire time. Slowly add chicken stock- mixing the entire time. Let simmer on low for 20 minutes. Add broccoli, carrots; onions and cook on low for 25 minutes. Season with salt, pepper; nutmeg. Place soup in a blender or use an immersion blender and puree. Heat soup over low heat and add cheese and mix till melted.

Crock Pot Cream Cheese Chicken Chili

Ingredients

2 chicken breasts, frozen 1 can Rotel tomatoes 1 can whole kernel corn, undrained 1 can black beans, drained and rinsed 1 pkg Ranch dressing dry mix 1 tsp cumin 1 tsp chili powder 1 tsp onion powder 1 8oz pkg cream cheese

Directions

Place frozen chicken breasts in bottom of Crock Pot. Cover with Rotel, corn, beans and spices. Top with cream cheese. Cook on low 7-8hrs or on high 4hrs, stirring once or twice to blend the cream cheese. Shred chicken and serve as is or over rice. Enjoy!

Easy Bacon Cream Cheese Roll-Ups

Ingredients 8 slices bacon, sliced in half 8 slices of bread, crusts removed and sliced in half 4 ounces cream cheese

Directions Preheat oven to 375ºF. Grease a jelly roll pan with some non-stick cooking spray. Smear a little cream cheese on one side of each of the de-crusted bread halves. Take a half piece of bacon and lay it on a clean flat surface. Line up the top edge of one of the prepared bread pieces, cream cheese side up & dry side to bacon. Starting at the top edge, roll bacon side toward the cream cheese side. Continue to roll until "tail" wraps completely around the roll-up. Secure with a toothpick and place on the prepared baking sheet. Repeat until remaining roll ups are ready to go. Bake at 375º F for 25-35 minutes or until bacon is completely cooked and golden brown (Note: oven times may vary slightly). Allow to cool for 5 minutes before serving.

Pumpkin Cake with Apple Cider Glaze Ingredients Cake

1 yellow cake mix 1 can pumpkin puree Glaze 1-1/2 cups powdered sugar 3 Tablespoons apple cider 3/4 teaspoon pumpkin pie spice

Directions Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Pour glaze over cake while still warm.

Salted Caramel Sauce

Ingredients 1 cup granulated sugar 1/4 cup water 1 teaspoon light-colored corn syrup 1/2 cup whipping or heavy cream 1 tablespoon vanilla extract, optional 1/2 to 1 teaspoon salt

Directions Have all the ingredients in place including hot mitts and a glass jar or heat-safe container nearby. You're working with boiling sugar and your full attention on the recipe is necessary. In a medium to large saucepan (use a pan much larger than you think you'll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved. Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don't let it burn. Super stinky and you'll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce. As soon as the sauce has turned caramel-colored, reduce the heat to low. Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably. Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again. Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up. Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp for at least 1 month.

Chicken Cordon Bleu Casserole

Ingredients

2 cups cooked rice 4 cups cooked diced chicken 1½ cups diced ham 1 can condensed cream of chicken soup ½ cup milk ½ cup chicken broth 6 ounces sliced swiss cheese cut into strips 4 ounces grated cheddar cheese 20 Ritz crackers, crushed 2 tablespoons melted butter

Directions

Lightly grease a 13X9-inch baking dish. Preheat oven to 375 degrees. Spoon rice into bottom of baking dish. Top rice with chicken and ham. Evenly layer swiss cheese and cheddar cheese on top of meat. In a medium bowl, stir together chicken soup, milk, and chicken broth. Pour soup mixture on top of cheese. In a small bowl, mix together cracker crumbs and melted butter. Sprinkle on top of casserole. Place in oven and bake for 30 minutes or until hot and bubbly.

Ultimate Twice Baked Potatoes

Ingredients 4 large baking potatoes 8 slices bacon 1 cup sour cream 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided

Directions Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

Pineapple Cheese Ball Ingredients 1-1/2 packages (12 oz) cream cheese 1 small can crushed pineapple (well drained) 2-3 Tbsp. powdered sugar 2 Tbsp. green onion 2-3 Tbsp. chopped ham chopped pecans (about 1 cup worth)

Directions Combine all ingredients together. Mash into a ball and chill. Roll in crushed pecans. Refrigerate until served. Serve with crackers.

Red Velvet Cheesecake Cake

Ingredients

One box of red velvet cake mix (and the ingredients to cook to package directions) Philadelphia prepared cheesecake filling Can of Cream Cheese Icing White chocolate bar (to shave for decoration)

Directions

Cook the cake per package directions in two 9 inch cake rounds allow to cool. Spread prepared cake filling evenly in a cheesecake pan and put in the freezer for about an hour. Stack a layer of cake and then sandwich the cheesecake in the middle and place the other cake round on top. Ice the sides of the cake with the cream cheese icing and add white chocolate shavings on top for decoration.

Cheesy Chicken Lasagna

Ingredients

2 (12 oz) cans evaporated milk 1 (1 oz) pkg. dry Ranch dressing mix 3 C. cubed, cooked, chicken 1/8 tsp pepper 8 oz to 12 oz Lasagna noodles 1 1/2 to 2 C cheddar cheese, grated 1 1/2 to 2 C mozzarella cheese, grated

Directions

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Crock Pot Cherry Pie (Cherry Dump Cake)

Ingredients 1 Package Yellow Cake Mix 2 Cans (21 oz) Cherry Pie Filling

1 C of melted Butter

Directions Line a crockpot with a crockpot liner (easier cleanup!) and set it on high. (Or heavily grease your

crockpot). Pour two cans of cherry pie filling into the crock pot. Pour one package of yellow cake

mix (just the powdered mix) on the top of the cherries (do not mix them together). Pour melted

butter on top. Cook on high for 2-3 hours. Take the top of for the last 30 minutes to let the top get a

bit crispy. Serve warm with vanilla ice cream.

Slow Cooker Beef Pot Roast

Ingredients 1 (5 pound) bone-in beef pot roast salt and pepper to taste 1 tablespoon all-purpose flour, or as needed 2 tablespoons vegetable oil 8 ounces sliced mushrooms 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon butter 1 1/2 tablespoons all-purpose flour 1 tablespoon tomato paste 2 1/2 cups chicken broth 3 medium carrots, cut into chunks 2 stalks celery, cut into chunks 1 sprig fresh rosemary 2 sprigs fresh thyme

Directions Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Sweet Potato Casserole

Ingredients Crust 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/3 stick butter -- melted

Sweet Potato Mixture 3 cups mashed sweet potatoes 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs -- well beaten 1 stick butter -- melted

Directions Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 de-

grees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order

listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet

potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes

before serving.

Baked Teriyaki Chicken

Ingredients 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 12 skinless chicken thighs

Directions In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Sweet and Sour Chicken Ingredients

Chicken Breading 3-5 chicken breast salt and pepper 1 cup cornstarch 2 eggs, beaten 1/3 cup canola oil

Sauce 3/4 cups white sugar 4 Tablespoons ketchup 1/2 cup white distilled vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt

Directions

Chicken Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. Turn chicken and then cook for 15 more minutes.

Roasted Garlic Potatoes

Ingredients Three pounds of small red potatoes ¼ cup of olive oil 2 teaspoons of kosher salt 2 teaspoons black pepper 2 tablespoons of minced garlic 1 tablespoon of rosemary Melted butter for the end

Directions Cut potatoes into half or quarters depending upon how large they are and combine all the other ingredients in a small bowl with a lid. Put the potatoes into the bowl and place the lid on top and shake so that all the potatoes get evenly coated with the seasoning mixture. Place in a 400 degree oven on a greased baking sheet for about 45 minutes to an hour, rotating half way through. As soon as you take them out of the oven brush them with butter and serve.

Banana Bread Ingredients 2-3 very ripe bananas, peeled 1/3 cup melted butter 1 cup of sugar 1 egg, beaten 1 teaspoon vanilla extract 1 teaspoon baking soda Pinch of salt 1 1/2 cups of all-purpose flour

Directions Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F, or until a tester inserted into the center comes out clean. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Marinated Baked Pork Chops

Ingredients 1 tablespoon soy sauce 2 tablespoons vegetable oil 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 2 tablespoons brown sugar 2 tablespoons ketchup 6 pork chops, trimmed

Directions Preheat oven to 350 degrees. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Place pork chops in a medium baking dish, and spread with 1/2 the sauce. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees.

Broccoli Shells n' Cheese

Ingredients 8 oz. pasta 1 lg. crown broccoli ½ med onion 3 Tbsp butter 3 Tbsp all-purpose flour 2.5 cups milk 8 oz. (2 cups) sharp cheddar, shredded ¼ cup grated parmesan 1 tsp hot sauce (optional) to taste salt and pepper

Directions Get a large pot of salted water on to boil. Rinse the broccoli well and cut it into small florets. The pasta and broccoli will be cooked in the same pot to save on dishes and time. When the water comes to a full boil, add the pasta. Set a timer for 8 minutes then add the broccoli. Cook the pasta and broccoli for two minutes more and then pour everything into a colander to drain. Set them aside until ready to add to the cheese sauce. While the pasta and broccoli are doing their thing, you can begin the cheese sauce. Finely dice the onion and cook with butter over medium heat until softened (about 2-3 minutes). Add the flour to the butter and onion. The flour and butter will form a paste like mixture (roux). Using a whisk, stir and cook the roux for 1-2 minutes more taking care not to let it scorch. This slightly cooks the flour preventing the cheese sauce from having an overly flour or paste like flavor. Add the milk and whisk well to dissolve all of the flour clumps. Add freshly cracked black pepper at this point. Bring the mixture up to a simmer (you may need to raise the heat just slightly). When the sauce reaches a simmer, it will begin to thicken. When it is thick enough to coat the back of a spoon, it’s time to add the cheese. Turn the burner off and whisk in the shredded cheese (and parmesan if using) until it is fully melted in. Give the cheese sauce a taste and add salt, pepper and hot sauce to taste. Once you have the cheese sauce seasoned to your liking, stir in the cooked and drained pasta and broccoli. Serve hot and gooey!

Cake Mix Cookies

Ingredients

1 box cake mix (Funfetti) 1/3 cup oil 2 eggs 1 tbsp vanilla

Directions

Preheat oven to 350ºF. Mix ingredients into a large mixing bowl. Roll each cookie in sugar and bake until lightly brown (about 8-10 min). Enjoy!

Chocolate Frosting Ingredients ½ C butter, softened 2 2/3 C Powdered Sugar, Sifted 1/3 C Milk 1 ½ tsp Vanilla And one of the following:

1/3 cup unsweetened cocoa powder, sifted (for light) 1/2 cup unsweetened cocoa powder, sifted (for medium) 3/4 cup unsweetened cocoa powder, sifted (for dark rich)

Directions Cream the butter in a small bowl. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, powdered sugar and milk. Beat with an electric mixture and until desired texture is reached (or by hand). Because of the different choices for cocoa powder – more milk may need to be added. This frosting is great for cookies, cookie cake, cupcakes, cake or by itself!

Carmel Turtles

Ingredients

1 bag of Waffle Pretzels 1 bag of Rolos 1 bag of Pecan Halves

Directions

Preheat your oven to 300 degrees. Line a baking sheet with parchment paper. Lay out the pretzels and place your chocolate covered caramel candies on top. Cook for just a few minutes. Watch for chocolate to soften and become a little shiny. Remove from oven and place pecans on top. Press gently to attach pecan to the chocolate, being careful not to squish all the yummy caramel out.

Chicken Chardon

Ingredients 8 skinless, boneless chicken breast halves 1 egg salt and pepper to taste 2 teaspoons garlic powder, divided 1 cup bread crumbs 1/2 cup grated Parmesan cheese 1 pound sliced fresh mushrooms 1/4 cup butter, melted 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh parsley

Directions Preheat the oven to 375 degrees. In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside. Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley. Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Roasted Potatoes with Tomatoes, Basil, and Garlic

Ingredients 2 pounds red potatoes, chopped 1 1/2 cups chopped fresh tomatoes 3/4 cup fresh basil, chopped 3 cloves garlic, pressed 3 tablespoons extra virgin olive oil 1 teaspoon chopped fresh rosemary

Directions Preheat oven to 400 degrees. In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Crispy Ravioli

Ingredients 25 frozen ravioli- thawed 1 c. Italian breadcrumbs 2 eggs 1/2 c. fat-free evaporated milk (or milk/buttermilk) Canola oil as needed 1 jar marinara or pizza sauce for dipping Fresh parsley & Parmesan cheese for garnish

Directions Beat the eggs and milk together until combined. Lay the breadcrumbs on a plate and shake to even out. Set up your dipping station with the egg mixture and the breadcrumbs next to each other. Prepare a baking sheet lined with foil next to the dipping station. Add enough oil to a large pot to reach depth of 2 inches. Heat to 325 degrees, or test by throwing in a few breadcrumbs. If the breadcrumbs sizzle right away, your oil is hot and ready. Oh baby. While your oil is heating up, dip the raviolis in the egg wash then breadcrumbs. Shake off any excess crumb and lay on baking sheet. Fry raviolis in batches about 2 minutes on each side until golden brown. Remove from oil and drain on paper towel. Garnish with fresh parsley and grated Parmesan cheese. Dip in warm marinara sauce!

Vegetable Tian Ingredients 1 Tbsp olive oil 1 medium yellow onion 1 tsp minced garlic 1 medium zucchini 1 medium yellow squash 1 medium potato 1 medium tomato 1 tsp dried thyme to taste salt & pepper 1 cup shredded Italian cheese

Directions Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes). While the onion and garlic are sautéing, thinly slice the rest of the vegetables. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Apple Pie Bites Ingredients 1 Apple – peeled and sliced into 8 pieces Butter Crescent Rolls Cinnamon Sugar

Directions Preheat oven to 350. Spread butter on each of the eight triangles from the crescent roll wrapper. Mix sugar and cinnamon together in a bowl (I never measure – just mix a bunch together until it looks good!) Pour cinnamon and sugar onto each crescent triangle. Roll each apple slice in the cinnamon sugar. Place an apple slice on the small end of the triangle and roll the apple up. (You can sprinkle more cinnamon sugar as you roll it up, or even brown sugar). Bake at 350 for 11-13 minutes.

Mini Shepherd’s Potpies

Ingredients

2 pie crusts 1 1/2 cups frozen mixed vegetables 1 tablespoon butter 1/2 medium yellow onion, chopped 1/2 lb lean ground beef 1/3 cup beef broth 1/4 teaspoon salt 1/8 teaspoon pepper 3 cups mashed potatoes

Directions

Heat oven to 400°F. Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F. In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside. In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables. Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

Caramel Apple Mousse Cake

Ingredients Apple Cake

1 spice cake mix ¾ cup apple sauce ½ cup milk 4 eggs ⅓ cup oil 2 apples, peeled and chopped

Caramel Mousse

8 oz cream cheese, softened 1 cup powdered sugar 16 oz whipped topping, thawed 1 cup caramel dip

Toppings

½ cup caramel dip ½ cup toasted pecans

Directions Apple Cake

Combine cake mix, apple sauce, milk, eggs and oil. Stir in chopped apples. Divide batter between two greased, round cake pans. Bake at 350° for 25-30 minutes.

Caramel Mousse

In a large bowl, beat the cream cheese. Add caramel dip, beat until smooth. Beat in powdered sugar. Fold in whipped topping.

Caramel Apple Mousse Cake

Allow the cakes to cool before cutting them in half. Spread ¼ of the caramel mousse on each of the 4 layers. Spread caramel dip over the top layer of mousse and allow it to drip down the sides. Melt the caramel in the microwave beforehand, if needed. Top the cake with toasted pecans.

Marlboro Man Sandwiches

Ingredients 4 Tablespoons Butter 2 pounds Cube Steak Kosher Salt Freshly Ground Pepper 1 Large Yellow Onion, Sliced Thick 2 whole Green Bell Peppers, Sliced Into Rings 2 whole Red Bell Peppers, Sliced Into Rings 3 cloves Garlic, Minced 16 ounces, weight White Mushrooms, Sliced 2 Tablespoons (additional) Butter 1-1/2 cup Beef Broth 4 Tablespoons Worcestershire Sauce 4 dashes Tabasco (more To Taste) 8 whole Deli Rolls (the Crustier The Better) 2 Tablespoons (additional) Butter 8 slices Cheese (Provolone, Swiss, Pepper Jack)

Directions Cut cube steak into strips against the grain. Season with salt and pepper. Set aside. Heat 4 tablespoons butter in a large skillet over high heat. As soon as it's melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside. Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) to a clean plate. Set aside. Melt 2 tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in broth, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third. Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more broth and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot. Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Sweet Potato Fries Ingredients 2 lb Sweet Potatoes 2 tbsp Olive Oil 1/8 tsp Salt 1/8 tsp Pepper 1/8 tsp Garlic Powder 1/8 tsp Paprika

Directions Preheat oven to 450. Line baking sheet with parchment paper. Cut sweet potatoes into 1/4″ fries. Toss fries in olive oil to coat. Spread fries out on prepared baking sheet. Cook 20 minutes turning occasionally or until fries are browned.

Philly Cheesesteak Sloppy Joes

Ingredients 1 tablespoon olive oil 1 softball-sized onion, chopped 1 green pepper, chopped (optional) 1 pound ground beef 2 tablespoons steak sauce, such as A-1 1/2 cup beef stock Salt and ground black pepper 4 dinner rolls Sliced provolone cheese

Directions In large skillet over medium-high heat add the oil. Add the onion and green pepper and cook until soft and starting to brown. Add the ground beef and cook about 5-6 minutes. Drain off the fat, then stir in the steak sauce and beef stock, season with salt and pepper, bring to a boil and cook about 2 minutes. Toast the rolls and set aside. To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Potato Salad Ingredients 5 Potatoes, Peeled and cut into ¾” cubes 1 Jar of Baby Dill Pickles Miracle Whip Mustard Salt, Pepper and Paprika to taste Additional seasonings- minced onion, celery seed, mustard seed –optional and to taste

Directions Fill a large pot with water and bring to a boil. Reduce heat to medium-low and pour potatoes in. Cook until potatoes are tender, about 10 minutes. Drain and allow to cool. In a bowl add mayo and a big squirt of mustard. Sprinkle in salt, pepper and paprika. Stir. Add more mayo or mustard if needed according to your taste or color (you want it a nice light yellow). Slice up an entire jar of baby dill pickles. In a large bowl mix your potatoes and pickle slices. Add in your mayo mixture and stir until pickles and potatoes are well coated. If needed, make more of your mayo mixture in a separate bowl. The secret to a good potato salad is mixing your mayo, mustard, and spices separately before adding it with your potatoes. This way everything is blended together well. Sprinkle more paprika on top and refrigerate for a few hours or overnight before serving.

Oreo Cheesecake Cupcakes

Ingredients 22 Oreos: 16 whole and 6 coarsely chopped 2 8-oz pks cream cheese, room temp 1/2 cup sugar 1/2 tsp vanilla extract 2 large eggs, room temperature, lightly beaten 1/2 cup sour cream Pinch of salt

Directions Preheat oven to 275 F. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners. Place 1 whole Oreo in the bottom of each lined cup. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition. Beat in the sour cream and salt. Stir in chopped cookies by hand. Pour the batter into the prepared tins, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, 22-25 minutes. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Strawberry Shortcake Kabobs

Ingredients

1 pound cake 2 boxes strawberries White chocolate Kabob sticks

Directions

Cut pound cake into squares and cut the tops off the strawberries. Place them on the kabobs, alternating between cake and berry. Melt white chocolate (add a little oil to help thin it out). Once melted, transfer to a plastic bag, cut the corner and squeeze chocolate over the kabobs. Cool in the fridge for about 30 minutes for the chocolate to harden. Enjoy!

Cheesy Smoked Sausage Skillet

Ingredients 1 lb smoked sausage, sliced into 1/4-inch slices 1 Tbsp olive oil 3 cloves garlic, minced 8 oz tomato sauce 1 Tbsp tomato paste 1 Tbsp Italian seasoning 1 cup chicken broth 1/2 cup heavy cream 9 oz refrigerated cheese tortellini 1/4 cup parmesan cheese

Directions In a 12-inch skillet, brown sausage in olive oil. Add garlic and cook for 30 seconds. Stir in remaining ingredients. Bring to a boil then cover and simmer on low for 12-15 minutes. Serve with additional parmesan cheese, if desired.

Smokehouse Cauliflower Au Gratin

Ingredients 1 head of Cauliflower, cut into florets 1 8 oz. block Monterey jack cheese, grated 2 c. Milk 3 T. Flour 4 T. Butter ½ onion, diced ¼ c. Bread Crumbs 4 oz. cream Cheese 1 ½ T. Liquid Smoke Salt and Pepper to taste

Directions

Set oven to 350°. Steam Cauliflower for about 10 minutes. While the cauliflower is steaming, melt butter in saucepan and add onions. Sauté until onions are clear. Slowly add flour and whisk until smooth. Add cream cheese, whisk until well blended. Add milk, liquid smoke, salt and pepper, whisk until just about to boil. Take 6 oz of Monterey jack cheese (about 1 ½ c.) and stir into milk mixture. Add steamed cauliflower to an 8x11 casserole dish. Pour milk mixture over cauliflower and stir to mix well. Sprinkle remaining cheese and bread crumbs over mixture. Place in the oven and bake fore about 20-25 minutes or until cheese and breadcrumbs have browned and mixture is bubbling.

Italian Hero Crescent Ring

Ingredients 2 cans refrigerated crescent dinner rolls 1/2 cup well drained roasted red bell peppers 8 slices provolone cheese, halved 1/3 lb deli sliced hot salami 1/4 lb deli sliced ham 1/4 lb deli sliced capocollo 1/2 cup well drained hot pepper rings

Directions Heat oven to 375°F. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.) Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.

Cold Broccoli and Cauliflower Salad

Ingredients

2 heads chopped broccoli 1 head chopped cauliflower 1/2 cup chopped red pepper 1/2 cup chopped green pepper 1/2 chopped red onion 1/2 cup green olives 1 cup chopped tomatoes 1 cup shredded sharp cheddar cheese 1 cup ranch dressing

Directions

Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing. Refrigerate until serving.

Oatmeal Scotchies

Ingredients

1¼ cups flour 1 tsp baking soda

½ tsp salt ½ tsp ground cinnamon

1 cup (2 sticks) butter ¾ cup sugar

¾ cup packed brown sugar 2 large eggs

1 tsp vanilla extract 3 cups quick or old-fashioned oats

1 2/3 cups (11oz pkg) Nestle Toll House Butterscotch Flavored Morsels

Directions

Preheat oven to 375ºF. Combine flour, baking soda, salt and cinnamon in small bowl; set aside. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in larger mixing bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tsp onto ungreased baking sheets. Bake 7-8 min for chewy cookies or 9-10 min for crisp cookies. Cool on baking sheets for 2 min; remove to wire racks to cool completely.

Fruity Sherbet Punch

Ingredients

4 cups each apple, pineapple and orange juice, chilled 2 liters ginger ale, chilled 1 or 2 quarts orange or pineapple sherbet

Directions

In a large punch bowl, combine juices. Add ginger ale and stir. Top with sherbet and serve immediately. Enjoy!

Partlow Family Punch

Ingredients

2 46oz cans apricot nectar, chilled 3 46oz cans pineapple juice, chilled 2 46oz cans frozen orange juice 1 gallon size Wylers lemonade mix 1 gallon water (use to rinse cans & get out all juice) 3 liter bottles ginger ale (diet or regular), chilled

Directions

Mix juices and water-store in gallon jugs (some can be frozen in a ring or block for punch bowl). When ready to serve, pour 1 jug of juice with 1 liter chilled ginger ale into punch bowl. Enjoy!

Gingerbread Syrup Ingredients

2 c. Water ½ c. Brown Sugar 1 T. Ginger 2 T. Molasses 1 t. Ground Cinnamon 1 t. Vanilla Extract ½ t. Ground All-Spice ¼ t Salt

Directions

Bring Ingredients to a boil. Boil over low-medium heat for about 5 minutes. Strain thoroughly. Serve with hot cocoa or coffee.

Ham Biscuits Ingredients

2 ¼ c Bisquick/Jiffy 2/3 c. Milk 1 ½ c. Chopped Ham Mustard

Directions Preheat oven to 450°F. Mix together biscuit mix and milk. Once it’s sticking well roll out into a rectangle and about 1/4 thick. Spread mustard over the dough as liberally as you like. I normally do a nice zig-zag across the entire thing. Then sprinkle on the ham pieces. Roll up the dough jelly-roll style and slice about 1 inch thick. Place on a baking dish, not touching sides. Bake for about 10 minutes or until a golden color on top. They taste the best with some cheese sauce over the top. For the cheese sauce, 2-3 cups of cheese (depending on how cheesy you would like the sauce) and add about 2 cups of milk until or add until you get the desired consistency. Serve over biscuits.

Cheesy Enchilada Bake Ingredients

1 c. Uncooked Rice 1 can Black Beans 2 c. cooked and shredded Chicken Breast ½ bag of Frozen Corn 2 c. shredded Sharp Cheddar Cheese/Monterey Jack 1 can mild Enchilada sauce

Directions

Cook rice according to package. Preheat oven to 350° Mix cooked rice, beans, chicken, corn, 1 ½ c. cheese, and enchilada sauce in a 9x13 casserole dish. Bake for about 25-35 minutes or until sides begin to boil. Top with remaining cheese and serve.

Crockpot Cheese and Sausage Tortellini Ingredients

32 ounces of chicken broth 1 package of prepared tortellini 1pound Italian sausage 2 cans diced tomatoes (seasoned with basil, garlic and oregano make sure to keep the liquid!) 8 ounces of cream Grated parmesan for topping

Directions

Take cream cheese out of the fridge to soften. Brown sausage in a pan and remove grease. Then add both the sausage and tortellini to a crock put and pour the tomatoes and broth on top and break the cream cheese into chunks and place it in there as well. Give it a good stir and cover and place on low for a total of 4 and a half hours. (Stir at two hours and again at four hours this helps the sauce thicken up)