Sunday, May 28, 2017



Ingredients

8 tablespoons (1 stick) butter, divided
2 large sweet onions, sliced
2 pounds ground beef
2 tablespoons beef base (such as Better than Boullion), divided
1 tablespoon Worcestershire sauce, divided
Kosher salt and black pepper, to taste
24 slider buns
12-16 ounces gruyere cheese, chopped
2 tablespoons sesame seeds
1 tablespoon fresh thyme
1 teaspoon onion powder
1 teaspoon garlic powder

Instructions

Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.


Ingredients :

1 box Duncan Hines yellow cake mix
1 c cool water
1/3 c vegetable oil
3 large eggs
21 oz can blueberry pie filling
6 oz package vanilla, cook and serve, pudding
2 3/4 c milk
3/4 c Daisy dairy sour cream
1 1/2 c powdered sugar
2 c Cool Whip whipped topping

Instructions :

Preheat oven to 350^. Spray a 9×13 inch cake dish with non-stick vegetable spray;set aside.
Dump cake mix into mixer bowl. Place water in a 2 cup measure. Crack eggs into water. Beat mixture with a whisk or fork util well blended. Add the oil in next.
Pour mixture into cake mix.Beat on low to combine;then beat for 1 1/2 minutes on medium; scraping bowl as needed. Pour batter into prepared dish. Bake for 30 minutes. While cake is baking —
Make pudding: In a medium saucepan, combine milk and pudding. Cook and stir for 2 minutes, until pudding comes to a boil.Cook for 2 minutes more, until thick. Remove from burner. Cover and cool completely in fridge.
Make Topping: In a medium bowl; combine sour cream and powdered sugar. (If you find the consistency is not of spreading consistency add more of one or the other). Beat with a spoon to blend. Fold in whipped topping, blend well. Mixture should be thick. ( adjust with powdered sugar, if necessary).
Assemble cake: Remove cake from oven and poke large holes in warm cake. Spread blueberry pie filling on top of warm cake evenly.Spread pudding on top of blueberry layer. Cool for half an hour on cooling rack. Then spread evenly with the Sour cream topping. Chill until needed.. Refrigerate and cake remaining. Enjoy.

Ingredients

1 head green cabbage
1 lb ground pork (or ground turkey)
1/2 lb ground beef
2 small onions , diced
3 cloves garlic , minced
1/2 teaspoon dill weed
3 tablespoons fresh parsley
1 can (14 oz) diced tomatoes
salt & pepper to taste
1 cup uncooked rice
1 egg
1 1/2 cups + 1/3 cup tomato sauce or pasta sauce , divided
1 can tomato soup

How to make it

Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
Preheat oven to 350 degrees.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt & pepper. Stir in egg.
Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.

Recipe Notes
To remove leaves from head of cabbage, cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.
Note, if you have some smaller leaves and still have filling leftover just overlap the leaves as needed. The rolls will still cook up perfectly.

Saturday, May 27, 2017


Ingredients:

1 lb. lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs

Directions:

Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
Enjoy!

in a small saucepan, scald 1/2 cup milk, add 1/4 cup water and 1 1/2 tablespoon sugar.
Remove from heat and cool to lukewarm.
add 2 1/2 teaspoons yeast
In mixing bowl, combine:

3 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
Cut in 1/4 cup shortening

Add 2 egg yolks and the milk/yeast mixture

Knead until shiny but not sticky. I use the dough hook attachment on my mixer and let it go for about 5 minutes.

Divide dough into three equal pieces on placed on greased cookie sheet. Cover with a clean dish cloth and let dough rise in a warm place until doubled in size. (About one hour)

nut rolls_createandbabble

While the dough is rising, make the nut filling:

1/2 cup milk
1/2 cup honey
3 tablespoons butter
Combine ingredients in a saucepan over low heat and stir until smooth. Remove from heat and stir in 3-4 cups of chopped walnuts.

nut roll-nut filling

Roll dough out into a circle (about 1/8″  to 1/4 ” thick) and spread 1/3 of nut mixture to within an inch or so of the edges.

nut rolls_nut mixture
Roll it up and place seam side down on a greased cookie sheet. Cover with cloth and let rise in a warm place for 30 minutes.
Brush egg whites over rolls and bake at 350 degree for 30-40 minutes
baked nut rolls_createandbabble
Looks like I missed a spot on the top roll!

nut rolls_createandbabble.com

nut rolls_createandbabble.com
These freeze well if wrapped in plastic wrap and freezer paper.

1/2 cup coconut flour
1 cup whole-wheat flour
1/2 oats
1/4 cup bran
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups milk
2 eggs
Topping:

2 apples peeled and corded
1 cup Rhubarb
1 tbsp of cinnamon
1/4 cup shredded coconut
Base: Combine the dry ingredients in mixing bowl. Beat milk and eggs and add to the dry ingredients and mix together. The batter should have a muffin texture to it. Add milk if it’s not sticky enough. Spoon into a square baking dish that has been greased on the bottom.

Preheat oven to 350 degrees F or 180C.
Topping: In a saucepan mix together apples, rhubarb and cinnamon. I didn’t add sugar however to make it sweeter add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.
Bake in preheated oven for about 55 – 65 min. Cool in baking dish for 10 minutes. The fruit loaf was great warm out of the oven with some plain yogurt on top.

INGREDIENTS

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
⅓ cup butter or margarine
½ cup all-purpose flour, sifted
2 cups chicken broth
1 cup milk (I personally use skim or 1% milk and it’s still good!)
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
½ tsp. pepper
4 unbaked pie crusts (homemade or store-bought)
Get Ingredients Powered by Chicory

INSTRUCTIONS

TO MAKE FILLING
Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!
FREEZING INSTRUCTIONS:
At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
Or you may also assemble the whole pie and freeze whole.
To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Cover with foil, label and freeze. See below for preparation instructions
TO PREPARE POT PIE FROM FRESH
Preheat oven to 375 degrees.
Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
TO PREPARE POT PIE FROM FROZEN
Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
To do so, preheat oven to 375 degrees.
Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!

Thursday, May 25, 2017


4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick
1/4 cup butter
1/2 sweet yellow onion, diced
1 tbsp flour
Sea salt and fresh cracked pepper to taste
2 cups of non fat milk
2 cups of extra sharp cheddar cheese, shredded (divided)
1/4 dry Italian bread crumbs

How to make it:

Preheat oven to 375 degrees. Spray a baking dish with cooking spray. Scrub potatoes and peel. Cut into 1/8-inch slices to measure about 4 cups. If you have a mandolin slicer, use it.
Au Gratin PotatoesMelt butter in saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
Slowly stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute until the cheese is completely melted.
Spread potatoes in casserole dish. Pour cheese sauce over potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.


4-5 cups thinly sliced potatoes
3T butter
3T flour
1 1/2 cups of milk
1 tsp salt
1 dash cayenne pepper
1 cup grated cheese – we love using a cheddar/jack combo, but you can use just about anything.
1/2 cup grated cheese for top (optional, in my opinion)
paprika

How to make it:

In a small pan, melt butter, blend in flour. Let cook for a minute.
Add all of the cold milk, whisk. Season with salt and pepper.
Cook on low until smooth and boiling.
Reduce heat and stir in cheese.
Place 1/2 of the potatoes in a greased pan.
You’ll need a pan a little larger than a 9×13….I use a lasagna pan.
Pour 1/2 of the cheese sauce over the potatoes.
Repeat with remaining potatoes and cheese
Sprinkle remaining cheese on top
Top with paprika.
Bake 1 – 1 1/2 hours at 350 F.
 Serves 12-15 depending on your portion sizes.

Wednesday, May 24, 2017


INGREDIENTS

Ingredients:
For the sandwiches:
24 slider rolls (mini Hawaiian rolls are also recommended, but I can’t find them in my area)
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

DIRECTIONS

Preheat the oven to 350˚ F.  Split the slider rolls and spread the insides lightly with mayonnaise.  Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese.  Replace the top bun to assemble the sandwiches.  Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine.  Drizzle the sauce over the tops of the slider buns.  Sprinkle with poppy seeds.  Cover with foil and bake 10 minutes, until the cheese is melted.  Remove the foil and bake 2 minutes longer.  Serve warm.

Batter:
2 eggs
1 C milk
1/2 C oil
1 tsp. Nielsen-Massey Vanilla Extract
1/2 C sour cream
3 C flour
1 C sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Topping:
5 or 6 large peaches, diced.
3 Tbsp. butter, melted
11/4 C brown sugar
1Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp. flour

Vanilla Icing:
1 Tbsp. butter
1 tsp. vanilla or Vanilla Bean Paste 
3/4 C powdered sugar
2-3 tsp. heavy cream


Directions:

Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. In the bowl of a  stand mixer beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.
Peach filling: In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.
Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like.
Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished.  Let cake cook and then drizzle with icing. 


Batter:
2 eggs
1 C milk
1/2 C oil
1 tsp. Nielsen-Massey Vanilla Extract
1/2 C sour cream
3 C flour
1 C sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Topping:
5 or 6 large peaches, diced.
3 Tbsp. butter, melted
11/4 C brown sugar
1Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp. flour

Vanilla Icing:
1 Tbsp. butter
1 tsp. vanilla or Vanilla Bean Paste 
3/4 C powdered sugar
2-3 tsp. heavy cream


Directions:

Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. In the bowl of a  stand mixer beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.
Peach filling: In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.
Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like.
Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished.  Let cake cook and then drizzle with icing. 


2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

How to make it:

Preheat oven to 350ยบ
In a skillet, brown meat and drain fat. Then put the meat back in the skillet.  Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese.  Spray two
9×13 pans with non-stick spray ( I prefer to use my Misto sprayer that I fill with oil).

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce.  I added mushrooms after checking with my friend to make sure she liked them, too.

**You can use foil pans like these if you’re sharing with a friend.


Ingredients

1 head of savoy cabbage, it has pretty lacy leaves
1½ pound of good quality ground beef or turkey
1 onion, diced
1 small red pepper, diced
2 carrots, diced
4 cloves garlic, minced
¾ cup of grated romano or parmesan cheese
½ cup of marinara sauce plus extra for topping mold and plating
1 cup of cooked rice
1 egg
olive oil
fresh chopped basil and parsley, a small bunch of each
salt and pepper

Instructions

Core and separate the leaves from the savoy cabbage, then cook them in boiling water for 5 minutes. Drain, pat dry and set aside.
Grease the bottom and sides of a deep souffle type dish and then arrange the prettiest and largest leaf on the bottom. Place another leaf on top of that and up the sides of the dish all around.
In a large saute pan cook your meat until you see no pink, if it needs to be drained of added grease do so and set aside.
Add olive oil to the pan and cook the onions, carrots, garlic and diced red pepper until soft, then toss it all together with the cooked meat.
Add the grated cheese, marinara and fresh herbs, toss til well coated, let it cool then toss in the egg.
Put your first layer down, about ½ inch then layer a cabbage leaf on top. Repeat until you reach the top or run out of filling.
Finish with cabbage on top making sure to tuck it in the dish all around.
Drizzle the top with olive oil, salt and pepper and a sprinkling of romano cheese all over.
Bake at 350 for around 40 minutes.
Let it rest then invert a serving plate over the souffle dish, then flip it over.
Cut into slices and serve with additional warmed marinara and more grated cheese.

Monday, May 22, 2017


4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
kosher salt and pepper (to taste)

How to make it:

Preheat oven to 350F-375F, depending if you like crispy skin or not.
Place artichokes, onions and mushrooms on the bottom of a big pan.
Place chicken pieces on top of the vegetables.
Mix the mustard with the rest of the ingredients and pour over chicken.
Season w/ kosher salt & pepper.
Bake about 1 hour, basting the pieces once or twice.
Dinner is served!
Thank you Regina for letting me know about the recipe!


2 packages, uncooked,  peel and eat shrimp (31-40 count)
1 stick butter
2 lemons, washed and sliced thin
1 packet Italian Dressing and Seasoning Mix

How to make it:

Preheat oven 350 degrees. Make sure shrimp is thawed out, if you bought them frozen.  Lay sliced lemons down in 13x9 casserole dish. Peel shrimp, if desierd. Place uncooked shrimp on top, spreading evenly. Pour butter over top of shrimp. Sprinkle Italian seasoning all over shrimp. Bake uncovered 15 minutes. You could even broil for a few minutes to sort of caramelize the Italian dressing on top. No more than 2 minutes.

Ingredients:

2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
S&P
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan

Directions:

Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P. Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.

Sunday, May 21, 2017




6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream
1/4 16 ounce package whole wheat spaghetti, uncooked

How to make it:

Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Whisk that sucker to death! (just kidding).  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:
Cook spaghetti according to package directions.  It is done when it is soft, but still has a bite; al dente please.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles.  Spoon as much sauce as you would like over chicken & noodles; enjoy!  

Tips: *To keep spaghetti noodles from sticking together after you drain them, add a drizzle of extra virgin olive oil over & toss.
*You could also grill the chicken; that would be super yummy in this dish.  Make slight changes and brush the olive oil over each chicken tender before grilling on foil.  Grill on medium-low heat until done.
*Goes great with cooked asparagus & crusty bread.

Ingredients

2 Tbsp cooking oil
6-8 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken )
Salt and freshly-ground black pepper
20-22 cloves garlic, separated and peeled (2 full heads)
2 Tbsp flour
3/4 cup dry white wine
1 cup chicken broth
1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)
2 Tbsp butter

Instructions

Heat the oven to 400° F with rack in center of oven.
In a oven-safe Dutch oven or oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate. You can remove some of the fat in the pan if you have lots, but do leave enough to cook the garlic in the next step.
Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400° oven. (If you pot or skillet doesn't have a lid, you can tightly cover the top with tin-foil instead.)
Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.

Friday, May 19, 2017


INGREDIENTS:

2 pounds of yellow squash (about 4 cups)
1/2 large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers)
1 cup cheddar cheese
2 eggs
3/4 cups milk
1/2 cup butter, melted
salt and pepper, to taste

DIRECTIONS:

Preheat oven to 400 degrees F.
Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside.
In medium bowl, combine cracker crumbs and cheese.
In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture.
In a small bowl, whisk together egg and milk, then add to squash mixture.
Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper.
Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish.
Bake at 400 degrees F for 25 minutes until lightly brown.

Thursday, May 18, 2017


This is so darn EASY and wait until you Taste it!!
1. Buy a chuck roast.
2. Put it in the crock pot.
3. Sprinkle Hidden Valley ranch dressing on top
4. Sprinkle McCormick Au Jus mix on top.

How to make it:

Put a stick of butter on top.
Put about 5 pepperoncini peppers on top.
(You buy them in a jar.)
Do NOT add water.
Cook in crock pot on low for about 8 hours.

Wednesday, May 17, 2017


Ingredients :

For “Starter:”
1/3 cup sugar
1/3 cup Gold Medal flour
1/3 cup warm milk (90-100 degrees)
1 teaspoon quick-rise yeast*
Topping Sprinkle:
1/3 cup sugar
1/2 teaspoon McCormick’s ground cinnamon
For the Bread:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup Domino sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3 eggs
3/5 cup vegetable oil
2 teaspoons vanilla
2 cups peeled and finely chopped apple
1 cup chopped nuts, divided

Instructions :

In a small bowl, mix sugar, flour and milk with the yeast and set in a warm place(**see note) for 10-15 minutes until the mixture shows bubbles on the top.
Meanwhile, preheat oven to 350 degrees F. Combine sugar and cinnamon in a small bowl. Grease two loaf pans well with butter and then sprinkle about half the cinnamon sugar mixture over the bottom and sides of the pans, reserving the rest for topping.
In a medium bowl, place flours, sugar, baking powder, baking soda and spices and whisk with a fork to mix well. In large bowl of electric mixer, place eggs, oil and vanilla.
With machine on low, add the yeast mixture and then stir in the dry ingredients until well mixed do not over beat. Stir in the apples and half of the nuts by hand. Spoon into prepared bake pans, dividing equally.
Combine the remaining cinnamon sugar mixture with the remaining nuts and sprinkle the tops of the loaves. Bake for 50 minutes or until a toothpick inserted in the center comes out without any wet crumbs attached.
Place pans on a cooling rack and let stand 5 minutes, then carefully invert onto cooling rack and remove pans to continue to cool

Ingredients :

1 package corn bread/muffin mix (I use Trader Joe’s – it’s my favorite!)
3 cups cooked taco seasoned meat
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce

Directions :

In a large bowl, prepare cornbread mix based on instructions on the box. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 20 minutes. Remove cornbread from oven and spread meat over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 15 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese

Ingredients :

1 envelope yeast
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour

Directions :

Mix the ginger, sugar, yeast, and water and set aside for five minutes.
Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
Mix in butter until it is totally incorporated into batter.
Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
Punch down and form into two loaves. Place in greased loaf pans and grease tops.
Cover, and allow to rise for 45 minutes.
Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter.
Allow to cool in pans for 10 minutes.
Turn out and cool completely on a rack. Cover the loaves if you want soft crusts

Tuesday, May 16, 2017


Ingredients :

1 pkg Hurst’s HamBeens 15 Bean Soup®
8 cups Swanson low sodium chicken broth (can sub water, beef, or vegetable broth for added flavor)
1 leftover ham bone with meat (or ham hocks, diced ham or 1 lb. cooked sausage)
1 onion, diced
1 clove garlic, minced
1 teaspoon chili powder (optional)
1 15oz can Hunt’s diced tomatoes
1 lemon, juiced
Optional: Hot sauce or crushed red pepper to taste

How to make it :

Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, onions, ham bone, broth/water, garlic and chili powder in a 6qt slow cooker.
Cook on high 5 hours (or low for 7-8) or until beans are tender.
Once tender, remove the ham bone (if used) and chop any meat left on the bone and add it back to the pot.
Stir in diced tomatoes, Ham Flavor packet, and lemon juice.

Cook for additional 30 minutess

Monday, May 15, 2017




White cake mix
8oz can crushed pineapple
1 c. sugar
8oz pkg Cream Cheese
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c crushed pecans

How to Make It :

Pake a white cake, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla and crushed pecans, mix good and put on cake

Thursday, May 11, 2017


Ingredients :

Servings: 16
1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1⁄2 cup oil

How to Make It :

Preheat oven as directed.
Mix all ingredients and bake as directed.
NOTE: use a Bundt pan or you may also use 2 large loaf pans.
These cakes can be frozen for 30 days and still taste like you just baked them

Ingredients :

1 quart fresh strawberries (or more if you like)
1/2 cup sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping
1 (14 ounce) angel food cake, cut into cubes (I buy the cake already made)

How to Make It :

1 Wash, stem, and cut strawberries in half.
2 Add sugar; toss to mix well.
3 Chill.
4 Beat cream cheese and powdered sugar well.
5 Fold in whipped topping and cake cubes.
6 Spread cake into an ungreased 13×9 dish.
7 Cover and chill for at least 2 hours.
8 Cut cake into squares; top with strawberries.

What You’ll Need :

2 tablespoons of butter
2 tablespoons olive oil
1 small onion, diced
5 garlic cloves, minced
16 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine (or white wine)
1/2 cup fat free half & half
2 cups low-sodium chicken broth or stock
1 teaspoon salt
1/4 teaspoon black pepper
1 cup brown rice, uncooked
2 packed cups coarsely chopped cooked chicken
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese

How to Make It :

Preheat the oven to 375°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5 – 7 minutes. Add the garlic and season with salt and pepper. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups of broth/stock.
Spray a 9-inch-by-13-inch casserole with non-stick spray and spread the rice in an even layer. Top with the chicken, pour the mushroom gravy on top and sprinkle the parsley over everything.Cover tightly with foil and bake until bubbly, about 45 minutes. If your rice still is not cooked at this point, turn the oven up to 400 and bake until rice is fully cooked. Remember, brown rice takes longer to cook (if you use white rice, cook the whole dish at 350 degrees for 35 minutes). Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more

What You’ll Need :

1/4 cup butter, melted
1/2 cup AP flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 egg
1 tbsp milk
1 cup shredded mild cheddar cheese
1 pouch Shake n Bake Extra Crispy
1 cup Rice Krispies
2-3 boneless, skinless chicken breasts, cut in half

How to Make It :

Preheat the oven to 350 degrees F. Pour your melted butter to coat the baking dish.
Mix the flour, salt, pepper, and garlic powder in a bowl.
In another bowl, whisk together the egg and milk.
In a third bowl, combine the cheese, bread crumbs, and cereal.
Keep your bowls in that order and work down the line. First, dredge your chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat. Really push the chicken down in the bread crumbs. Transfer to your baking dish.
Bake for 35 minutes or until coating is golden brown and chicken is done

Wednesday, May 3, 2017


INGREDIENTS

2 cups of Melted milk chocolate or dark chocolate
3 cups coconut flakes
1 cup Sweetened condensed milk
Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate.
Stick Almonds in them and have Almond Joys Be creative!!!!

Directions:

Mix the shredded coconut with condensed milk,mold into oblong shape,
add them to freezer for 20 minutes
and then dip them in melted chocolate.
Stick Almonds in them and have Almond Joys

Monday, May 1, 2017


350g plain flour
160g caster sugar
three quarters tsp salt
1 and a half tsps baking powder
half tsp bicarb
375ml buttermilk
1 egg
half tsp vanilla extract
70g butter, melted
240g shelled pecan nuts, chopped, plus 12 halves to decorate
200ml maple syrup

Line a 12-hole muffin tray with paper cases

How to make it:

1. Preheat the oven to 170 degs C/gas mark 3.
2. Put the flour, sugar, baking powder and bicarb in a large bowl and mix until well combined.
3. Put the buttermilk, egg and vanilla in a jug and combine together. Slowly pour into the flour mixture and beat on a slow speed until all the ingredients are incorporated.
4. Pour in the melted butter and beat until incorporated. With a wooden spoon, stir in 100ml of the maple syrup and the chopped pecan nuts until evenly dispersed.
5. Spoon the mixture into the paper cases until two-thirds full and drizzle the remaining syrup over the tops. Finish with a pecan half in the centre of each one.
6. Bake in the oven for 20-30 minutes, until golden brown. A skewer inserted in the centre should come out clean. Leave the muffins to cool for a while in the tin before turning out onto a wire cooling rack to cool completely.

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