Wednesday, June 29, 2016



Ingredients

2 Tablespoons Olive Oil
1 cup Onion, Chopped
3 cloves Garlic, Chopped
3 cups Cooked Chicken, Cubed
2 cans (14 Oz. Size) Diced Tomatoes With Garlic, Basil, Oregano
1 cup Heavy Cream
1 package 3 Ounces Cream Cheese
2 cups Shredded Mozzarella Cheese
8 ounces, weight Angel Hair Pasta, Cooked According To Package Instructions, And Kept Warm

Preparation

Preheat oven to 350 degrees F; lightly spray a 9×13-inch baking dish with nonstick spray.
In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add the cooked pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.

Tuesday, June 28, 2016



INGREDIENTS:

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tablespoons lemon juice, divided
Zest of 1 lemon (optional)
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. plain or vanilla yogurt
12 oz. (about 2 cups), fresh, diced strawberries
1 cup powdered sugar

DIRECTIONS:

Pre-heat oven to 325 degrees. Grease and flour a 10-inch bundt pan. 
Sift together 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside.
Using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then add 1 Tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, blending until just incorporated. 
Toss the strawberries with the remaining 1/4 cup flour. Gently fold them into the batter. 
Pour the batter evenly into the bundt pan. Bake in pre-heated oven for 60 minutes, or until a knife inserted into the center comes out clean.  
Allow to cool 10 minutes, then turn onto a wire rack and cool completely. Mix together the remaining 2 Tablespoons lemon juice with 1 cup powdered sugar. Drizzle over the top of the cake.



INGREDIENTS:

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tablespoons lemon juice, divided
Zest of 1 lemon (optional)
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. plain or vanilla yogurt
12 oz. (about 2 cups), fresh, diced strawberries
1 cup powdered sugar

DIRECTIONS:

Pre-heat oven to 325 degrees. Grease and flour a 10-inch bundt pan. 
Sift together 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside.
Using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then add 1 Tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, blending until just incorporated. 
Toss the strawberries with the remaining 1/4 cup flour. Gently fold them into the batter. 
Pour the batter evenly into the bundt pan. Bake in pre-heated oven for 60 minutes, or until a knife inserted into the center comes out clean.  
Allow to cool 10 minutes, then turn onto a wire rack and cool completely. Mix together the remaining 2 Tablespoons lemon juice with 1 cup powdered sugar. Drizzle over the top of the cake.



Ingredients

Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Apple Cake Batter:
1 cup finely chopped pecans 
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg 
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.) 
Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)

Directions

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.


For the cake:
1 stick unsalted butter
1/2 cup vegetable shortening (can substitute the same amount of additional butter)
1 cup water
4 tablespoons baking cocoa
2 and 1/8 cups flour
2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon salt 
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla (good Mexican vanilla, if you have it)

For the frosting:
1 stick unsalted butter
6 tablespoons milk
5 teaspoons baking cocoa
3 cups confectioner's sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 teaspoon vanilla (again, Mexican, if you have it)
1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees. Spray a sheet cake pan, about 12" X 18" X 2", with cooking spray.
2. Place butter, shortening, water, and cocoa in a saucepan and heat just until butter and shortening are melted, stirring until smooth. Remove from heat.
3. In a large bowl, sift or whisk together the flour, sugar, cinnamon and salt. Stir the cocoa mixture into the flour mixture until combined.
4. In a medium bowl, whisk together the eggs, buttermilk, soda and vanilla. Pour this into the flour mixture and stir until very smooth and well-combined. Batter will be somewhat thin.
5. Pour batter into greased pan. Place in oven and bake for 19 to 20 minutes.
6. While the cake bakes, prepare the frosting: In a large saucepan over medium heat, stir together the butter and milk until butter is melted. Whisk in the cocoa, confectioner's sugar, and cinnamon until smooth and begins to bubble. Take off heat and stir in vanilla and pecans. 
7. When the cake is done, remove from oven and place on cooling rack. Pour hot frosting evenly over hot cake. Let cool before cutting. Frosting will remain soft. 

Cook's notes: I sometimes halve this recipe and bake it in a 13 X 9 cake pan (as pictured, above). Don't halve the frosting, though- it won't be enough to cover the cake.

Monday, June 27, 2016



Ingredients:

10 medium potatoes (w or w/o skin)
2 links smoked sausage, chunked
1 package shredded sharp cheddar cheese
1 stick butter (I used light butter)
salt
pepper
garlic powder

How to make it:

Preheat oven to 400 degrees.
Place 2 tablespoons butter into a 9X13 pan andplace into the oven until butter is melted.
Peel or clean the potatoes and cut them into approx 2" chunks.  Place potatoes into pan with melted butter.  Season with salt, pepper and garlic powder.  Cube the remaining butter on top of the potatoes and cover with foil.
Bake for 30 minutes.
Remove pan from oven.  Add sausage and stir to coat everything with the melted butter.  Replace foil and bake for an additional 30 minutes or until potatoes are tender.
Add the cheese to the potatoes and sausage and place back in oven for 5 minutes to melt cheese.
When cheese is nice and melty, stir gently.
Then go ahead and eat this yummy goodness!  Believe me, everyone will LOVE it!
Happy Full Plate Thursday!


Ingredients :

1 lb. bacon
1 tbsp. butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 tsp. salt
1/4 tsp. garlic salt
1/2 tsp. ground black pepper
4 eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Ho to make it :

Preheat oven to 400 degrees. Grease a 9x13 in. casserole dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.
Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.
In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.
Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.

Sunday, June 26, 2016



1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

How to make it :

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Saturday, June 25, 2016



Ingredients

For the Meatloaf:
3 lbs ground beef
1 egg
1 med onion
2 cloves garlic
1 8oz can tomato sauce
1/2 cup almond meal or flour
1 1/2 tablespoons Italian seasoning
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon pepper
For the Topping:
1 8oz can tomato sauce
2 teaspoons Italian seasoning

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl or mixer combine all meatloaf ingredients.
3. Place meatloaf mixture into a greased pan. (I used 2 bread pans)
4. Bake for 1 hour or until inside is no longer pink.
5. Remove from oven and top with the tomato sauce and Italian seasoning mixture.
6. Serve immediately and enjoy!

Friday, June 24, 2016



Ingredients:

4 cups bread flour
1 tbs. sugar
1 1/2 tsps. salt
1 tbs. vegetable oil
2 tsps. instant yeast
1 and 1/4 to 1 and 1/2 cups of warm water

Instructions:

Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you won't be able to get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10 to 20 minutes.
Pre-heat your oven to 425.
Now, take each of the dough balls, and using two hands, roll them into little snakes on the counter.
When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers.
Now take the two overlapping ends, and use your palm to squish and roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes.
Meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20-minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another 10 minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!
You can add any toppings you like to these. To make sesame, onion, poppy seed, caraway, etc. bagels, just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.


INGREDIENTS:

4 cups cooked & shredded chicken (you can buy a rotisserie chicken, use leftover chicken, or cook a couple big chicken breasts and shred them)
2 cups chicken broth
1 can cream of chicken soup
1 cup flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1 cup milk

DIRECTIONS:

-Preheat oven to 400.
-Spray 9x13in baking pan with non-stick cooking spray. 
-Spread the chicken in an even layer on the bottom of the dish.
-Whisk together flour, milk, salt, & baking powder.  Pour over the chicken.  This is the "dumpling layer" :)
-Stir together the chicken broth and cream of chicken soup and pour over the dumpling layer. 
-Bake 35-40 minutes or until top starts to turn golden brown.
**Side note:  Do not mix the layers together, that will defeat the purpose of them being LAYERS. Duh ;)
ENJOY!!


Ingredients

1 tablespoon brown sugar
1 tablespoon sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
4 pounds chicken wings and drummettes, or chicken drumsticks, trimmed
1½ cups barbecue sauce, divided
Vegetable oil spray

Instructions

Mix sugar, paprika, mustard, cumin, garlic powder, onion powder, cayenne, salt, and pepper together. Place ingredients in large plastic zip-lock bag. Dump chicken wings or drumsticks into bag and shake until all chicken is coated; transfer to slow cooker. Pour ½ cup of the barbecue sauce over chicken and stir to coat. Cover and cook until chicken is tender, 3-4 hours on low for wings, 4-6 hours on low for drumsticks.
Position oven rack 10 inches from broiler element and heat on high. Place a wire cooling rack on an aluminum foil-lined rimmed baking sheet and coat the wire rack with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid that remains in slow cooker.
Brush chicken with ½ cup more barbecue sauce and broil until lightly charred and crisp (to your liking), about 10 to 15 minutes. Flip chicken over, brush with remaining ½ cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.
Note about drumsticks... I've made these with wings and drumsticks and the wings do turn out much more juicy and impressive. Drumsticks are yummy, but if you like both, go with the wings.

Thursday, June 23, 2016



Ingredients

1 jar(s)(16 oz.) dry roasted, unsalted peanuts
1 jar(s)(16 oz.) dry roasted, salted peanuts
1 pkg (12 oz.) semi-sweet chocolate chips
4 oz sweetened german chocolate (green packaging), broken into pieces
3 lb (two 24 oz. pkgs.) white almond bark, broken into pieces [there are several different brands, you'll just have to use the brand found in your area. manufacturer's have lowered the ounces in some packaging, so use the equivlaent of 3 lbs.
(some packages of almond bark may have candy coating on the package)

Directions 

Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on LOWEST setting [on your appliance] for 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper. Let cool thoroughly. Makes approximately 150 - 170 pieces, depending, of course, on how large you make the pieces.
NOTE: This candy is made best by following the recipe to the letter. Make other variations and changes at your own risk, [for example, using pecans or almonds in place of peanuts; white chocolate chips instead of almond bark, etc.] as this is the voice of experience speaking. Please take into consideration that it may alter the quality of the finished product. Thank you and LOL!
**NOTE: There seems to be discrepencies in the terms crockpot and slow cooker. This recipe is for a crockpot which, when on low, will only melt the ingredients. A slow cooker will get hotter and start to cook the ingredients, thus resulting in an inferior product. Please be aware of what kind of appliance you have. It seems the older "crockpot" works best. There have been some who have burned their ingredients because their appliance is too hot. The makers and manufacturers of these appliances seem to interchange the description of their appliances calling slow cookers crockpots. It seems that Rival owns the name crockpot, therefore, others can't use the name crockpot, they are slow cookers. It's very confusing, but slow cookers, indeed, cook hotter, which could result in burning of this recipe. There are many discussions and explanations of this subject within the comments.
***NOTE I've been asked to add this note. If your crockpot appliance is below 275 watts, you should not have any problem with the candy burning if you follow the ingredients and the directions, however, all crockpots are different, so please pay attention to your cooking process. Look on the bottom of your appliance to see the wattage. The new crockpots get hotter than the older crockpots and the slow cookers get even hotter.
DISCLAIMER: I have not made 1/2 a recipe, used peanut butter chips, mint chips, almonds, pecans, coconut or any other ingredients other than what the recipe calls for,(except for caramel and it was a disaster and I threw it away), I have not made it in the microwave nor have I made it on top of the stove, as this is a crockpot recipe, therefore, if you want to use any other ingredients or make it any other way, please do so, but it may not have the same consistency, texture, taste, nor gloss that this one has and the end results may not be the quality you are hoping for.


Ingredients

1 duncan hines moist deluxe lemon cake mix
1 c buttermilk
1 3oz. lemon instant pudding mix (dry)
icing:
4 c confectioner's sugar
1/3 c bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water

Directions 

In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistancy isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. There will be icing left over for a couple more cakes. Store in fridge and just stir it real good to use again.
Store cake in fridge and serve cold or room temp.

Wednesday, June 22, 2016



Ingredients :

2 lbs of fresh green beans
2 lbs of ham
4 baking potatoes
1 small onion

Instructions :

Dice the ham, onion and potatoes. 
Put everything in the crockpot along with 3 cups of water and season to taste with pepper. 


Ingredients:

3 boneless, skinless chicken breasts, boiled and shredded* 
2 cups chicken stock (from boiling the breasts above) 
1 stick of butter ( 8 Tbsp which equals 1/2 cup) 
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage 
pepper & salt, as desired 
(*you can use any chicken you choose this is simply what we use most often)

Directions:  

Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken. 
When building the layered casserole, do not mix the layers. 
Layer 1 - In 9x13 or larger casserole dish, melt 1 stick of butter.  Spread shredded chicken over butter.   Sprinkle black pepper and dried sage over this layer.  Note: If you want to serve this as a pot pie, add a layer of vegetables now.  
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. 
(Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
Bake time varies by oven and the size pan you decide to use, therefore, bake until the top is golden brown- approx. 50-60 minutes.   


INGREDIENTS 

SERVINGS 8 UNITS US
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3⁄4 cup grated cheddar cheese (or any cheese of choice) or 3⁄4 cup swiss cheese (or any cheese of choice)
1⁄2 cup 18% table cream (or use whipping cream)
FILLING

4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1⁄2-1 teaspoon garlic powder (optional)
1⁄3 cup onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1⁄2-3⁄4 cup finely grated cheddar cheese
1⁄2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1⁄2 teaspoon ground black pepper (or to taste)
2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
1 -2 cup grated cheddar cheese (for topping)

DIRECTIONS

Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.


Ingredients

egg roll wrappers
coconut oil
4 cups shredded cabbage - just green, or green and purple
2 cups sliced mushrooms
2 cups shredded carrots
1 tsp garlic, minced
¼ tsp ground ginger or ginger paste
a splash of soy sauce
salt and pepper
olive oil spray
mung bean sprouts (optional)
tiny cooked shrimp (optional)
anything else you think would be good inside of the egg rolls (optional)

Instructions

Preheat your oven to 375 degrees Fahrenheit. Gather your ingredients
Together in a pan with a bit of coconut oil, lightly sauté the vegetables.
Splash in some soy sauce. Add the garlic. I used a HEAPING teaspoon but I like garlic. And mix in the ginger.
By now your vegetables should be finished cooking. Be sure to drain any excess moisture from the pan. No one likes a soggy egg roll!
Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you'll need for sealing the edges.) Fold in two of the corners or edges. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge. (It helps if you sort of tuck it as you are rolling.)
Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with olive oil (mmm... olive oil). Spray the tops of the egg rolls with the oil, too.
Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).
Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce (spicy mustard? duck sauce? sweet & sour sauce?).


Ingredients

1 1/2 t. canola oil
1 lb. lean ground beef
1 onion, chopped fine
1 T. chili powder
2 t. ground cumin
1/8 – 1/4 t. cayenne pepper (to taste, I used 1/8 t.)
salt & pepper
3 garlic cloves, minced
1 T. brown sugar
1 (15 oz. can of tomato sauce)
2 c. water
8 oz. whole grain macaroni
2 c. shredded cheddar cheese

Instructions

Heat the oil in a large (12 inch) nonstick skillet over medium-high heat. Add the ground beef, onion, chili powder, cumin, cayenne and 1/2 t. salt. Cook, breaking up meat into small pieces, until it looses all the pink color, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds or so.
Add brown sugar, tomato sauce, water and macaroni. Bring to a boil. Cover and cook, stirring often and adjusting the heat so that it maintains a lively simmer (somewhere between medium/medium-high heat), until the macaroni is tender, about 10 minutes or so. Season with salt & pepper if needed.
Off heat, stir in half the cheese. Sprinkle the remaining cheese on top.

Tuesday, June 21, 2016



INGREDIENTS

2 cups flour
Pinch salt
1 cup unsalted butter, room temperature
1/2 cup icing sugar, sifted


PREPARATION

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Combine flour and salt. Set aside.
Cream the butter and icing sugar together until light and fluffy. Stir flour mixture in butter mixture, just until incorporated, do not over work. Cover and let rest in fridge, for 1 hour.
Roll dough into 1-inch balls. Transfer to baking sheets, leaving a 2-inch space between cookies. Using the tines of a fork, press into cookie to make a decorative pattern.
Bake cookies until top is firm when lightly pressed and lightly golden on the bottom, about 12 to 15 minutes.

Monday, June 20, 2016



INGREDIENTS

1 can large, flaky biscuits (such as Grands)
½ pound ground breakfast sausage
3 Tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
2 and ½ cups milk

INSTRUCTIONS

Preheat oven to 400 degrees (F).
Prepare a small casserole dish (approximately 7x10) with cooking spray. Set aside.
Open biscuits, and cut biscuits into quarters.
Layer half of the quarters in prepared pan.
Bake for 10 minutes.
Meanwhile, prepare gravy.
In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
Sprinkle the cooked sausage with 3 Tablespoons of flour.
Use a wooden spoon to stir flour into sausage until completely absorbed.
Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
Add milk, and stir to combine.
Add salt and black pepper.
Stir frequently until mixture comes to a slight boil.
Taste, and adjust seasonings as desired. (I usually add more black pepper)
If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny.
Pour gravy over the cooked biscuits.
Layer the remaining uncooked, quartered biscuits over the gravy.
Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
Serve immediately.
Enjoy!


Ingredients

5 eggs
1 can (8 oz) refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) Cheddar cheese
Salt and pepper to taste

Instructions

Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un~greased cookie sheet.
Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
Bake 15 to 18 minutes or until golden brown.

Saturday, June 18, 2016



CAKE:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1-1/2 cup milk
2 eggs
2 teaspoon vanilla
1/2 cup butter, melted

Mix everything for 2 minutes except for the butter.  Slowly stir in butter and pour into a greased 9X13 pan. 

TOPPING:
1 cup butter, softened
1 cup brown sugar
2 tablespoon flour
1 tablespoon cinnamon

Mix all the topping ingredients together until well combined.  Drop evenly over the batter and swirl with a knife.

Bake at 350 degrees for 28-32 minutes

GLAZE:
2 cups powdered sugar
5 tablespoon milk
1 teaspoon vanilla

Drizzle glaze over cake while it is still warm.

Thursday, June 16, 2016



Ingredients

2 c sugar (may cut the sugar to 1 cup - 1 1/2 cups as it is very sweet)
2 c all-purpose flour
2 eggs
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/2 c nuts - walnuts or any that you prefer
1 can(s) 20 ounces crushed pineapple - undrained (i use pineapple in it's own juice)
FROSTING
1 pkg 8 ounce cream cheese - softened
1 3/4 c powdered sugar
1/4 c butter or margarine
1/4 tsp salt
1/2 c nuts - walnuts or any that you prefer
2 tsp vanilla

Directions 

CAKE: Combine dry ingredients; add remaining ingredients and mix by hand.
Bake in a 9 x 13 prepared pan at 350 degrees for approximately 30-45 minutes. Do not over bake or it will be rubbery, but still delicious :)
FROSTING: Mix well and spread on cake in pan. Enjoy!
* If you would like to save calories, instead of using the frosting, just sprinkle top of cake with a bit of powdered sugar and enjoy!
* There is NO milk, butter, or oil in the cake.
* You may add other fruits or coconut if you like: some suggestions are: dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries. 
* I suggest that you may cut the sugar to 1 cup as it is very sweet. I often cut the sugar in recipes.


Ingredients

1 c sugar
1 c brown sugar
4 eggs beaten
1 c oil 
1 1/2 c self rising flour
1 tsp vanilla
2 c pecans finely chopped

Directions 

Preheat oven to 350 degrees. Lightly grease and flour 9x13 inch baking dish.
Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.
Stir in flour and vanilla. Add pecans, then stir until evenly mixed.
Spoon into prepared pan and bake for 30-35 minutes.

Wednesday, June 15, 2016



Ingredients

6 slices bacon, chopped 
1 large onion, diced 
2 cloves garlic, minced 
1 large head cabbage, cored and sliced 
1 tablespoon salt, or to taste 
1 teaspoon ground black pepper 
1/2 teaspoon onion powder 
1/2 teaspoon garlic powder 
1/8 teaspoon paprika Add all ingredients to list

Directions

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.



Ingredients

3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying
Order Ingredients

Instructions

Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

Tuesday, June 14, 2016



Ingredients:

1 stick (8 Tbsp.) unsalted butter
1 c. water
1 c. flour
4 large eggs
4 c. milk
8 oz. cream cheese, softened
3 (3.5 oz) pkgs. instant vanilla pudding
1 container Cool Whip
Chocolate syrup

How to make it:

Preheat oven to 400 F.
In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Here's the trick, to keep things smooth: start with the cream cheese, give it a good beating until fluffy. Slowly but surely (while still beating), add the milk. Voila! Once these are well combined, add pudding mix and beat until thickened. Spread over cooled shell.
Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.


Ingredients:

3 tbsps unsalted butter
3/4 cup light brown sugar
3-4 large peaches, peeled and sliced thick (like 3/4-inch thick)

cake
8 tbsps unsalted butter, softened
3/4 cup sugar
1 tsp vanilla extract
2 eggs, room temperature
1 1/2 cups (210 g) flour
1 1/2 tsps baking powder, aluminum-free
1/4 tsp salt
1/2 cup (125 ml) whole milk, room temperature

Notes: You can use a 10-inch cast iron skillet or a 9-inch cake pan for this recipe, although David does not recommend using a spring form pan (because you’re caramelizing butter and sugar which will likely leak and make a huge mess – like everywhere). I used a 12-inch cast iron skillet (I don’t have a 10-inch) and it worked just fine, although I would have preferred a little more cake to go with the fruit.

How to make it:

Place 3 tablespoons of unsalted butter and the light brown sugar in your skillet or cake pan over high heat and stir until the sugar has melted. It should begin to bubble, at which point you should remove it from the heat and let it cool. Place the peach slices down in the pan in a radial pattern (just make it look nice). Preheat the oven to 350°F while you make the cake batter. Beat the 8 tablespoons of butter and sugar together until they are fluffy. Beat in the vanilla, then beat an egg in until smooth and repeat for the last egg. In a separate bowl, mix the flour, baking powder, and salt together. Stir half of the dry ingredients into the batter. Stir in the milk. Then stir in the rest of the dry ingredients until just mixed (don’t overmix the batter). Pour the batter over the peaches in the pan, spreading it around to nooks and crannies in the fruit. Bake 45-60 minutes or until the edges of the cake pull from the sides and the center is not gooey. Take the pan out of the oven and let cool 20 minutes. Flip the cake onto a plate. It’s best to do this by setting the plate on the pan and, while wearing oven mitts, inverting the pan onto the plate. The cake should release, but beware of caramelized sugar that could both burn you and make a mess. Serve warm. Serves 8-10.

Monday, June 13, 2016



Ingredients

1lb of Fusilli Bucati Corti pasta or any noodle would really work, even fettuccine, boiled to al dente and drained
9 tablespoons butter
4 ½ tablespoons flour
1 can (14.5 ounces) chicken broth
½ cup half-and-half
1 cup + 2 tablespoons grated Parmigiano-Reggiano
1 cup + 2 tablespoons grated Gouda cheese
1 cup + 2 tablespoons grated sharp white cheddar cheese
6 ounces of mascarpone cheese
10 ounces of cooked chicken breast, sliced or cubed, I like grilled chicken
3 tablespoons grated Parmesan cheese for topping

Directions

Heat oven to 350. Spray baking dish, square 9x9 or oval dish, with cooking spray. Cook pasta as directed and drain.
Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; reduce heat to low. Stir in mascarpone, white cheddar cheese, Gouda, parmesan and half-and-half. Allow all cheese to melt and meld together while continuously stirring. Once completely mixed together and cheese is melted, stir in chicken.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 15-25 minutes or until hot in the center.


INGREDIENTS

1-2 lbs ground beef
1 can cream of mushroom
1 bag tater tots
shredded cheese

DIRECTIONS

preheat oven to 375
brown meat in skillet; drain
add cream of mushroom to meat; mix
put meat/soup mixture into casserole dish (the amount of meat you choose will determine the size of dish needed)
top mixture with layer of cheese
top cheese with layer of tots (if you love cheese like me, put another layer of cheese on top of tots)
bake for 20 minutes or until hot throughout 


Ingredients

1 Tbls olive oil
1 pound Kielbasa
1 cup onion, finely chopped
2 cloves garlic, minced
3 cups short cut pasta
1 can Rotel tomatoes
2 cups milk
3/4 cup chicken stock
1 1/2 cup colby/jack cheese
Order Ingredients

Instructions

In a large skillet heat olive oil over medium high heat. Add onions and sausage. Cook for about 5 minutes, until onions are soft, and sausage is starting to brown. Add garlic, and cook for 1 minute until fragrant.
Stir in pasta, tomatoes, milk, and chicken stock. Bring to a boil. Cover, reduce heat and cook for 8-10 minutes until pasta is tender.
Stir in cheese.
Let stand for 5 minutes for sauce to thicken before serving.


Ingredients

2 cups (6 ounces) uncooked rotini pasta (spiral pasta)
2 teaspoons canola oil
1 1/2 cups onions, finely chopped
1 garlic clove, minced
1 pound 95% lean ground beef
1 teaspoon seasoned salt
2 tablespoons ketchup
4-5 large Roma tomatoes, deseeded and diced
2 tablespoons Dijon mustard
2 cups low fat cheddar cheese, shredded
1/4 cup dill pickles, finely chopped

Instructions

Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.
Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.
In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant.
Stir in the ground beef and fully cook through until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less fat version, drain the fat and return to the stove.
Stir in the seasoned salt, ketchup and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.
Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

Friday, June 10, 2016



INGREDIENTS

3 cups all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 tsp baking soda
3 eggs
1 cup canola oil
2 cups sugar
1 tsp vanilla extract
3 cups apple, finely chopped
1 cup chopped pecans or walnuts + extra for trim

INSTRUCTIONS

Preheat oven to 350ºF. Spray 2 – 8” cake layer pans with cooking spray.
In a bowl mix flour, cinnamon, nutmeg, salt and baking soda.
In a large bowl, beat eggs and oil with an electric mixer until combined. Add sugar and vanilla, beat well for 1 minute.
Slowly add flour mixture until combined – batter will be very thick.
Stir in apples and nuts by hand. Pour into prepared pans. Bake for 40-45 minutes or until toothpick inserted into the centre comes out clean.
Cool completely on wire racks. When ready to frost, you may want to trim away the top of the layers which will be a bit crispy. Frost with maple buttercream and trim with more nuts.
MAPLE BUTTERCREAM: Mix ½ cup softened butter with ½ cup maple syrup. Gradually beat in 4 cups confectioners sugar (icing sugar). If too stiff, add 10% cream (by tablespoon) until desired consistency is achieved.
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