Because I HATE saving recipes to a group in Facebook to go back to and try later only to find it MISSING.
I don't want to LOSE them, I want to TRY them!!

Wednesday, December 18, 2013

Biscuit Breakfast Bake

Biscuit Breakfast Bake THIS is the famous Breakfast Bake that everyone on FB seems to be raving about!!! I am sharing it AGAIN, so y'all can get a good look at it and keep it on your to make list for Christmas Morning Breakfast/Brunch!!! Breakfast Bake WOW ALERT!! This would make an amazing Christmas morning Breakfast for the family and also if you're having overnight guests (make 2!!) I've made this A LOT for brunches at Country Clubs and Sunday Buffets at Hotels .. it's INCREDIBLE!! I make a few diff kinds - vegetarian, meat lovers (I add bacon and sausage and ham) and a Cheesey lovers (about 5 diff cheeses) I LOVE THIS!! ‪#‎Breakfast‬ ‪#‎Brunch‬ ‪#‎Christmas‬‪#‎Morningrecipe‬ Biscuit Breakfast Bake 5 eggs 1/4 cup milk 16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST*** 4 scallions (green onions, spring onions, whatever you prefer to call them) 1 cup shredded extra sharp cheddar cheese If you’re into the meats – cooked center cut bacon or cooked sausage 11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer) 1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. 2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices *** BLC Hint/Tip *** - if you want to make this the night before leave it in the mixing bowl in the fridge covered with saran. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed!!!

Monday, December 9, 2013

Cabbage Steaks

Garlic Rubbed Roasted Cabbage Steaks If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover. This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour. Ingredients 1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices 1.5 tablespoons olive oil 2 to 3 large garlic cloves, smashed kosher salt freshly ground black pepper spray olive oil OR non-stick cooking spray Instructions: 1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices. 2. Rub both sides of cabbage with smashed garlic. 3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices. 4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper. 5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

Saturday, November 23, 2013

Broccoli Cheese Soup

Broccoli Cheese Soup Ingredients 6 tablespoons unsalted butter 1 small onion, chopped 1/4 cup all purpose flour 2 cups half and half 3 cups low sodium chicken broth 2 bay leaves 1/4 teaspoon freshly grated nutmeg kosher salt and freshly ground pepper 4 cups broccoli florets (about 1 head) 2 cups (8 oz.) grated white cheddar cheese, plus more for garnish 1/2 cup (4 oz.) grated asiago cheese Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half and half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. Return to the pot. (Or puree the soup in the pot with an immersion blender). Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Monday, November 18, 2013

Reese's Peanut Butter Bark

REESE'S PEANUT BUTTER BARK -- Seriously good! Seriously easy!
NO BAKING!

2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar
1-2/3 cups REESE'S Peanut Butter Chips
1 tablespoon shortening
1/2 cup roasted peanuts or toasted almonds

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.

4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

*While it's not necessary to toast almonds, if you'd like to do so: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

hersheys.com

Cajun Shrimp & Sausage Pasta

Cajun Shrimp & Sausage Pasta*** 
Ingredients 1/2 - 3/4 lb cooked fettuccine 2 TBS olive oil 1 lb peeled, deveined raw large shrimp 1 TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.) 1 1/2 hot linked or smoked turkey sausages, sliced and quartered (I use Butterball) 1/2 cup diced green pepper 1/2 cup diced yellow onion 1 TBS minced garlic 1/2 cup chicken stock 1 tsp dried thyme 1 tsp dried basil 1/2 cup heavy cream 1/2 cup grated Parmesan Essence 

Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 

Directions Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Beer Battered Pickles

Beer Battered Pickles These are amazing and crispy!!!! mmmmmm..... Ingredients: 16 dill pickle spears, drained Beer Batter>> 1 egg 1 (12-oz.) bottle beer 1 tablespoon baking powder 1 teaspoon salt Pinch cracked black pepper 1/2 tsp dried dill 1 1/2 cups all-purpose flour Directions: Place pickles in a strainer drain for 10 minutes. Dredging Flour>>> 1/2 cup flour 1/2 tsp dried dill 1/2 tsp seasoning salt Mix and coat drained pickles. In a large bowl, whisk together the egg, beer, baking powder, salt, pepper, and dill. Add the flour and whisk until smooth. In a large sauce pan, pour oil to a depth of 1 1/2 inches and heat over medium-high heat . Dip flour dredged pickle spears into batter and fry in batches, until golden. Drain paper towels and serve with Dill Ranch dipping sauce. Dill Ranch>>> 1/2 cup Ranch 1 tsp dried Dill 1/4 tsp garlic salt Mix and let stand at least 30 min for flavors to mix.

Slow-Cooker Salsa Chicken

SLOW-COOKER SALSA CHICKEN! Ingredients 2 lbs. (32 oz.) chicken breasts, boneless and skinless 1 cup salsa, homemade or purchased 1 cup petite diced canned tomatoes (choose low-sodium) 2 tbsp. taco seasoning 1 cup onions, diced fine 1/2 cup celery diced fine 1/2 cup carrots, shredded 3 tbsp. sour cream, reduced fat Directions Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream. Makes eight 1 cup servings. Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

Taco Casserole

RECIPE OF THE DAY - Taco Casserole My husband and 2 girls LOVE this Taco Casserole! Be sure to save this by clicking "SHARE"! You will be able to find it on your own timeline later! 1 7oz. bag Nacho Cheese Doritos, crushed 1 lb. hamburger, browned 1 pkg. taco seasoning, mixed according to directions 1 (8 oz.) pkg. shredded Cheddar cheese 1 (8 oz.) pkg. shredded Mozzarella cheese Shredded Lettuce Sliced tomato Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Cauliflower Patties

ARE YOU KIDDING!! Just when I think cauliflower can't get any better! Well here we go! To SAVE this idea, be sure to click SHARE so it will store on your perso...nal page. Cheesy Cauliflower Patties = YUM YUM! 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko (found in the bread crumb aisle, healthier option) 1/2 t cayenne pepper (more of less to taste) salt olive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Monday, November 11, 2013

Broccoli Patties

Broccoli Patties... 8 broccoli patties Ingredients: 2 teaspoons olive oil 2 cloves garlic - minced 1/2 onion - chopped 1 (12 ounce) bag fresh or frozen broccoli 3/4 cup panko wheat breadcrumbs or homemade bread crumbs 1/3 cup parmesan cheese or greek yogurt 2 eggs - beaten salt/pepper instructions: preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl. To the same bowl, add the panko, the yogurt, eggs, and salt/pepper to taste. Mix together and form into patties, place on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Wednesday, November 6, 2013

Shrimp Avocado Salad

Shrimp Avocado Salad makes a wonderful lunch or light supper during the summer. Add this Shrimp Avocado Salad to a sandwich, pasta, or atop greens, too!

Author: Robyn Stone | Add a Pinch
Serves: 6

Ingredients

2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

Instructions

Add shrimp, avocado, and onion to a large bowl.
In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Tuesday, October 29, 2013

Cheesy Beef and Mushroom Zucchini Boats

Cheesy Beef and Mushroom Zucchini Boats
6 small zucchini
3 garlic cloves
1 tbsp olive oil
1 lb ground beef
7 oz sliced mushrooms
1 cup chopped fresh basil
1 cup tomato sauce (I used diced tomatoes with basil)
2 cups shredded mozzarella cheese
Directions Preheat oven to 350F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or arrange in a baking dish. Heat olive oil in a non-stick skillet. Cook garlic for about 1 minute then add zucchini meat. Cook for 1 to 2 minutes then add mushrooms and cook for an additional minute. Add ground beef and cook until no longer pink. Drain as much liquid as possible. Season with salt and pepper. In a small bowl, combine tomato sauce with 1/2 cup chopped basil. Spread about 1/2 tablespoon sauce per boat. Stuff with meat mixture and top with shredded cheese. Bake for about 15-20 minutes or until cheese is melted and starts to be crispy. Remove from the oven and top with remaining basil. Serve immediately.

Cauliflower Fried Rice

Cauliflower Fried Rice
Ingredients:
• 1 Head Cauliflower, riced
• 2 Eggs, beaten
• 2 Green Onion Stalks, chopped
• Olive Oil
Bragg’s Amino
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook it.
Put 2 TBSP oil in a wok or pan and bring to high heat, toss beaten eggs into pan and work into a light scramble. Remove and set aside.
Add 2 TBSP oil to wok or pan and toss RICE into pan. Stir around until fried to a light brown. Add Bragg’s to desired flavor (about 2 TBSP) and continue to toss about 3 minutes total. Add eggs and onion to mixture and toss a couple more minutes until onion is heated through and soft.
Serve Hot.
If you wish to add chicken, shrimp, or pork, chop it in your prep and add to hot wok after eggs are removed and cook through. Remove and set aside before tossing rice. Add back at the end with egg and onion.
Cauliflower

Zucchini Chips

Zucchini Chips
Ingredients crush your 12 almonds per person. 4 servings equals 48 almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T Milk
2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray Directions Preheat oven to 425. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately

Cherry Tomato Avocado Salad

Cherry Tomato Avocado Salad 4 cups avocados, diced medium 2 cups grape tomatoes or 2 cups cherry tomatoes 2 cups cucumbers, peeled and diced medium 1 cup red onion, diced small 4 tablespoons fresh cilantro, chopped 2 teaspoons fresh garlic, minced 2 tablespoons lime juice 1/4 cup olive oil salt fresh black pepper add lettuce, as desired

Garlic Mashed Cauliflower

Garlic Mashed Cauliflower
Place 2+ cup of chopped cauliflower in tin foil with a few whole cloves of garlic and s/p. Bake at 400 for 20 minutes.
Blend in blender by adding HOMEMADE chicken broth in slowly to get the mashed potato consistency.

Roasted Cauliflower Poppers

Roasted Cauliflower Poppers
Ingredients
1 very large head of cauliflower
2 tbsp melted butter
2 tbsp olive oil or melted coconut oil
1 tsp unrefined sea salt
3/4 tsp black pepper
1/2 tsp paprika
Instructions
Preheat oven to 425 degrees
Cut up cauliflower into small pieces and wash and dry them.
Place cauliflower into a large ziplock bag and pour over the melted butter and coconut oil/olive oil, salt, pepper and paprika. Shake the bag until cauliflower is well coated.
Place cauliflower pieces onto a baking sheet.
Bake for 40-45 minutes turning several time so that the cauliflower browns evenly. Don't be afraid of them getting too brown, that is what makes them good!

Baked Zucchini

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

Cauliflower "Mac" and Cheese Casserole

Cauliflower "Mac" and Cheese Casserole
Sea Salt, as needed plus 1/2 tsp
1 large head cauliflower, cut into small florets
1 c heavy cream
1 1/2 tsp spicy brown mustard
1 1/2 c shredded sharp cheddar, plus 1/2 cup for topping the casserole
1/4 tsp ground black pepper 1/8 tsp garlic powder
Equipment: 8 x 8 or 8 x 11 baking dish (may brush a small amount of olive oil if you choose to avoid possible sticking)
Directions: Preheat oven to 375 degrees. Bring a large pot of water to a boil, season the boiling water with sea salt.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a medium saucepan then whisk in the mustard until smooth. Stir in 1 1/2 cup of cheese, salt, pepper & garlic powder then whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.

Avocado Egg Salad

Avocado Egg Salad Makes enough for 3 sandwiches 1/2 of a large avocado 3 hard-boiled eggs, chopped 1 teaspoon Spicy brown mustard - check for added sugars 1 tablespoon apple cider vinegar 1/4 teaspoon garlic powder 1/4 teaspoon dill weed 1/4 teaspoon salt 1 (scant) tablespoon flat-leaf parsley, chopped Optional add-ins for crunch: red bell pepper, celery, or cucumber In a medium bowl, mash the avocado well. Add the rest of the ingredients and mix well. Serve on top of a bed of lettuce or on a wasa cracker. Each serving contains approximately 118 calories, 6 grams of protein, and 8 grams of fat.

Cucumber Salad

Cucumber Salad
1/2 cup Sour Cream
2 Tbsp Cider Vinegar
1 tsp stevia
1/4 tsp Garlic Powder
3/4 tsp Dill Weed
1/2 tsp salt
1/4 tsp pepper
3 Medium cucumbers sliced (as thin as you can get them)
1/2 slices onions ( as thin as you can get them)
In a bowl combine the sour cream, vinegar, sugar, garlic powder, dill, salt and pepper. Add cucumbers and onions, toss till well coated. Cover and refrigerate for at least 1 hour.

Curried Mushroom and Broccoli

Curried Mushroom and broccoli
16 oz. Fresh Mushroom
Small head of broccoli (crown)
1 T. Curry powder
Asiago Cheese (grate yourself)
Butter
Melt butter in pan, saute mushroom in pan, add curry and mix, add broccoli and put lid on to 'steam' broccoli. Put into individual dishes and grate fresh asiago over top and enjoy!!!!

Roasted Cauliflower with Parmesan

Roasted Cauliflower with Parmesan
1 head cauliflower, cut into 1/2 -1 inch florets 1/4 cup freshly grated Parmesan 1/4 cup olive oil (MAKE SURE THE FLORETS ARE WELL COATED!!!!!!) Salt and pepper to taste Preheat oven to 400º. Toss florets with olive oil and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)

Cauliflower Crust Pizza

Cauliflower Crust Pizza
Serves 2; Adapted from this bulletin board.
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
Directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.

Alfredo Sauce

Alfredo Sauce - Julie Guenthner
1/4 cup REAL Butter
1 cup heavy whipping cream
3/4 cup grated Parmesan (YOU must grate yourself)
1-2 cloves garlic
Melt butter in small saucepan, add whipping cream and garlic, bring to a boil, turn down heat and simmer for 5 minutes. Remove from heat, stir in Parmesan. Serve over steamed vegetables and chicken.

Cauliflower Tater Tots


1 large head cauliflower 1 large egg
1/2 cup grated Parmesan cheese 1 Tbsp seasoning of your choice)
Begin by turning that head of cauliflower into 'rice.' Pop this raw veggie into a food processor and chop it up very fine, into teeny tiny rice-like pieces. If you live in the desert southwest (like I do) the air will dry out the cauliflower bits rather quickly.
TIP: Spread the little cauliflower bits onto a paper towel ~ try to absorb as much moisture as you can.
And, then... Put the Cauliflower rice into a bowl, whisk an egg, pour that onto the cauliflower, stir in the Parmesan cheese. Using your hands, shmoosh these goodies into tater tot shapes. Spread onto a cookie sheet and bake @400 degrees (F.) for approximately 20 minutes, or until a nice crispy brown on the edges. —

Wednesday, October 23, 2013

Wonder Soup

WONDER SOUP! Share to save to your timeline! INGREDIENTS ... ½ head of cabbage, chopped 1 cup celery, diced 1 cup white or yellow onion, diced 1 cup carrots, diced 1 green bell pepper, diced 2-3 cloves garlic, minced 4 cups chicken broth 14 oz can basil, oregano, garlic diced tomatoes 1 teaspoon oregano 1 teaspoon basil ½ teaspoon red pepper flakes few shakes of black pepper ½ teaspoon salt (optional) INSTRUCTIONS Heat 2 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots. Saute until slightly tender. Stir in garlic. Pour in chicken broth. Stir in tomatoes and cabbage. Bring to a boil and then reduce heat. Cook until cabbage is tender. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using) Taste broth and adjust seasoning if needed.

Thursday, October 3, 2013

Crescent Sausage Bites

**Crescent Sausage Bites** Ingredients: 1 lb. sausage (pork or turkey) 1 (8 oz.) package cream cheese 2 packages crescent rolls Dash salt & ground black pepper Directions: In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted. Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges. Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together. Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown. Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.). Bon Appetit

Creamy Bacon Parmesan Dip

CREAMY BACON PARMESAN DIP INGREDIENTS: 4 slices bacon, cooked 1/4 sweet onion 1 tablespoon butter 8 ounces cream cheese, room temperature 3/4 cup shredded Parmesan cheese 1/2 teaspoon garlic powder 1 teaspoon ground black pepper DIRECTIONS: Preheat the oven to 350 degrees. Chop the bacon into small pieces. Dice the onion and add to a hot skillet with the butter, over medium heat. Cook the onions until softened and just starting to brown, 5-10 minutes. In a medium bowl, combine the bacon, onion, cream cheese, Parmesan, garlic powder, and pepper. Stir until well combined. Add mixture to a small ovenproof dish and bake for 15 minutes. Serve with crackers or chips.

Taco Stuffed Shells

Taco Stuffed Shells 1lb ground beef 1 package taco seasoning 1 4 once package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 ½ cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter. Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish. Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce. Step 4: Cover and bake in the oven at 350 degrees for 30 minutes. Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Taco Casserole

Taco Casserole 1 7oz. bag Nacho Cheese Doritos, crushed 1 lb. hamburger, browned 1 pkg. taco seasoning, mixed according to directions 1 (8 oz.) pkg. shredded Cheddar cheese 1 (8 oz.) pkg. shredded Mozzarella cheese Shredded Lettuce Sliced tomato Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes. — Note: You can also put the lettuce on after you bake it.

Amazing Caramel Sauce

Amazing Caramel Sauce Alright everyone, this recipe is too good to keep to myself! I love a tablespoon of this added to my coffee and nothing more, or on ice cream, or for dipping apples, the possibliites are endless! Anyone can make this, and if you are having difficulites send me a message and I'll help you!! Recipe yields 1 1/2 cups (although I usually double it but its just as easy to only make a half batch) 1 cup packed brown suger (I use light brown or golden) 1/2 cup heavy cream 4 tablespoons butter Pinch of sea salt 1 tablespoon vanilla extract Melt butter in pot, mix in brown sugar, cream and salt. Cook over medium-low heat and whisk gently for about 7 minutes or longer if you doubled. I remove the pot from the heat, add vanilla and return to cook for another minute or so to thicken a bit more. Take it off the stove and pour into a jar then pop it into the fridge and VOILA you're done!

Parmesan Meatloaf

Parmesan Meatloaf ~ SHARE to save to your wall for later! (Low Carb) 2lbs Ground Beef 1/2 cup Parmesan Cheese 1/4 cup Dijon Mustard 1/2 cup Ketchup 2 tbs Majoram 1 tbs dried basil 1 tbs dried parsley 1 tbs oregano 1 tbs thyme 1 teaspoon salt 2 teaspoon pepper 1/2 cup mozzarella cheese 4 cloves garlic, chopped 1/4 cup green bell pepper 1 small onion, very finely chopped 1/2 cup spaghetti sauce of your choice 1 tbs olive oil 1 large egg, beaten (optional) In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl. Put mixed beef, into a sprayed loaf pan. Top the meatloaf with pasta sauce and mozzarella cheese. Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired..

Spaghetti Squash Casserole

Spaghetti Squash Casserole 1 spaghetti squash, halved lengthwise and seeds removed 1 tablespoon vegetable oil 1 small onion, chopped 2 cloves garlic, chopped 1 teaspoon dried basil 2 plum tomatoes, chopped 1 cup (8 ounces) 1% cottage cheese 1/2 cup (2 ounces) shredded low-fat mozzarella cheese 1/4 cup chopped parsley 1/4 teaspoon salt 1/4 cup (1 ounce) grated Parmesan cheese 3 tablespoons seasoned dry bread crumbs Preheat the oven to 400 Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs. Bake for 30 minutes, or until bubbly and heated through.

Friday, September 6, 2013

Zucchini Boats

4 med. Zucchini
1 lb ground round
1 medium onion, chopped
½ cup chopped sweet peppers
½ cup celery diced
1 clove garlic, minced
1 egg, slightly beaten
½ cup fine Italian bread crumbs
1 tsp. Worcestershire sauce
¼ tsp thyme
Pepper to taste
A cup or so Tomato or spaghetti sauce
¼ cup Mozzarella cheese per boat

Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much.

Brown meat, onion and garlic in skillet pan in Tbsp olive oil until no longer pink. Drain browned meat; add celery, sweet peppers, bread crumbs, egg, basil, oregano, pepper, Worcestershire and tomato or spaghetti sauce. Fill up boats with meat mixture and arrange in baking dish. Top with Cheese. Bake at 325 F. degrees for 50 to 60 minutes, or until squash is tender. Makes 8 boats.

Variation: Use ½ lb ground pork sausage and ½ lb ground round….or 1 lb ground turkey in place of 1 lb ground round. Use ½ cup stale bread soaked in milk and drained or crushed saltine crackers instead of cracker crumbs.

Mock Filet Mignon

1 1/2 lbs. lean ground beef
2 cups cooked rice
1 c. minced onion
1/2 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1/4 teaspoon pepper
6 slices of bacon

1. Combine all but bacon. Mix well with hands. Shape into 6 patties. Wrap a bacon strip around each. Place on a baking sheet and cover loosely with plastic wrap. Place in freezer just until patties are frozen. Place the patties in a gallon freezer bag, label and freeze.
2. To serve: Thaw. Secure bacon with a toothpick. Place on an ungreased shallow baking dish and bake 450 degrees for 20 minutes or to desired doneness.

Fool's Toffee


36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) package chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc...

Directions:
1 Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
2 Place the saltines side by side but not over lapping each other.
3 In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
4 Immediately pour over the crackers try to coat as evenly as possible.
5 Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly.
6 Refrigerate till cool then remove and break into pieces and serve!

(Crushed peppermint with white chocolate chips are awesome during Christmas

Roasted Garlic Mushrooms

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs


Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Crunchy Baked Broccoli

Preheat oven to 375°
Chop a head of broccoli (do not rinse!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up (my daughter loves to do this part)
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!

Sesame Chicken for Slow Cooker

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

Red Lobster's Cheese Biscuits (as a loaf)

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Chicken Alfredo Lasagna Rolls

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

Overnight Oatmeal

INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

Instructions:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

*Those with bee sting allergies should consult their physician before consuming comb honey.

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Cheese Stuffed Zucchini Rolls

3 small zucchini
1 tablespoon olive oil
kosher salt
1/2 cup garlic-herb cheese spread (like Rondele or Alouette, I used Rondele light)

Slice zucchini into 1/4 inch thick slices lengthwise. A mandolin works best for this but you could always use a good old knife. Discard the two outer slices that are mainly skin.
Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices. Lightly sprinkle one side with salt to taste. You just need a little, or none at all if you prefer.
Place slices directly on a grill that has been preheated to medium. Grill the slices until grill makes show on both sides and the zucchini is tender. This could take 3-4 minutes per side.
Remove the slices from the grill and place on the baking sheet. Allow to cool.
Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice. Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick. Serve immediately or refrigerate until ready to serve. These can be made up to a day in advance. Makes around 15 rolls.

Hocus Pocus Buns

Marshmallows dipped in melted butter, then cinnamon sugar, wrapped in crescent rolls and baked. They're called Hocus Pocus buns because the marshmallows disappear! YUM is understatement!.

Zucchini Parmesan Crisps

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Frozen Yoghurt Strawberries

Dip strawberries (halved or whole) in vanilla yogurt (Greek might be best, it's thicker), then put on a sheet pan lined with parchment or wax paper and freeze. A good snack (for adults or kids)

Peach Dumplings


2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top!

Stuffed Bell Peppers

Olive Oil
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked rice (any type you like – I like brown)
3-4 organic bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings:
fresh cilantro
sour cream
sliced avocado
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

*****Note Рmake sure you cook your turkey ahead of time that way you do not have to worry about it later. Also, I saut̩ed the onions until cooked thru, I then added in my cooked rice, black beans and corn.

In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.

Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
Enjoy!

Grilled Bacon Jalapeno Wraps

Ingredients:

6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

Directions

1. Preheat an outdoor grill for high heat.

2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

3. Place on the grill, and cook until bacon is crispy.

Crusty Parmesan-Herb Zucchini Bites

Ingredients

4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Tuesday, August 13, 2013

Foil Bag Surprise

1 package of polish sausage sliced

1 green pepper sliced

1 onion sliced

1 package fresh mushrooms sliced (We use two, because we love mushrooms)

1 package hash browns, or potatoes o'brien

garlic powder, salt, pepper to taste.




Mix all of the above in a foil bag. Roll up end to seal. When heated all the way through, cut a slit in the foil and serve out of the bag. NO DISHES TO CLEAN!!




The beauty of this is that you can make it at home before you leave to camp. Just pitch it in the cooler before you leave. When you get there throw it on the grate with a loaf of French bread. rolled up in foil)

Friday, July 19, 2013

Crockpot Orange Chicken

Crockpot Orange Chicken

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 oz frozen orange juice (thaw before adding)

Garnishes:
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped

**You may choose to add extras like:
chopped onion, celery, pineapple chunks

hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & orange juice in Crockpot. (for extra flavor add 1/4 cup soy sauce) Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired

Thursday, July 11, 2013

Oopsies

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

OMG, I have GOT to try these!!!
Instead of bread - make oppsie bread instead YUMMMMM

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways.

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Thursday, July 4, 2013

Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs!!!

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or on top of a hoagi!!

Oven Baked Tacos

Oven Baked Tacos!

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

French Toast Casserole

French Toast Casserole

1 c. brown sugar, packed
1/2 c. butter
2 c. corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(We added 1 1/2 cups chopped pecans to our recipe)

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

Broccoli Cheese Soup for the Crockpot

Broccoli Cheese Soup for the Crock Pot

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1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions:

1 Sauté onion and green pepper in butter.
2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Thursday, June 13, 2013

Avocado and Egg

One of the healthiest and yummiest breakfast/snacks ever!! High in protein and healthy fats. SO good for you! And delicious ;-)
Ingredients:
Whole avocado
Eggs
Cayenne pepper (or any spice of your choice)
Cheese (optional)

Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone's crater. Crack an egg into the crater. Sprinkle with Cayenne pepper (cheese too if you desire). Bake in the oven at 180 degrees until egg is cooked to the level you like.

Tuesday, June 4, 2013

Texas Trash Warm Bean Dip

Texas Trash Warm Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Baked Cannelloni

Baked Cannelloni

1 package JOHNSONVILLE Italian Sausage Links ;, removed from casing
2 tablespoons olive oil
1 medium onion, finely chopped
4 ounces mushrooms, finely chopped
12 ounces mozzarella cheese, cubed or shredded
2 egg yolks
6 tablespoons butter
6 tablespoons flour
3 cups whole milk (not skim)
12 Cannelloni pasta shells
1/2 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, shredded
1 teaspoon dried oregano

Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid.

Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.

To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.

Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking. Preheat oven to 400 degrees. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a
9 x 13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.

Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with mozzarella and parmesan cheese and a sprinkling of oregano. Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.

Zucchini Parmesan Crisps


Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Oven-baked Zucchini Fries

Oven-Baked Zucchini Fries
makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg
Method
Heat oven to 450ºF.
Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking. Meanwhile, mix remaining ingredients.

Cheesy Cauliflower Patties

Cheesy Cauliflower Patties

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Makes 8

Steak Dinner in Crockpot

Complete Steak Dinner in CrockPot
Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
cook on low for 6 hours
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker

Baked Alaska Meatloaf

Baked Alaska Meat Loaf

Ingredients
1 package McCormick® Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons McCormick® Onions, Minced
1/4 teaspoon McCormick® Black Pepper, Ground
1 teaspoon McCormick® Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese

Instructions
Preheat oven to 350°F. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
Stir chives into prepared mashed potatoes. Spread over meat loaf. 3. Bake 55 minutes or until cooked through. Sprinkle with cheese. Bake 2 minutes longer or until cheese melts.

Squash Puffs

Squash Puffs
1 cup cooked mashed yellow squash
1 egg beaten
1/3 cup flour
1/3 cup corn meal
1 tsp baking powder
1 tsp salt
i med onion chopped fine
Oil for deep frying ( I just use a sauce pan )

Add egg to mashed squash
Combine all dry ingredients
Add squash and onion stir well
Drop by spoonfuls into hot oil
Flip over during cooking.

Bacon Wrapped Prawns with Chipotle BBQ Sauce

Bacon Wrapped Prawns with Chipotle Bbq Sauce
Ingredients:
20 each Shrimp; 21-25 count, shelled, deviened
1/2 pound Bacon; partially cooked and cut in half
1/2 cup BBQ sauce
1/4 cup canola oil
3 tablespoons lemon juice
1/2 ounce Dijon mustard
3 tablespoons chipotle pepper in adobo
1/2 teaspoon red chili flake
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
5 bamboo skewers; (5 to 8)

Instructions:

Soak bamboo skewers in water, to keep from burning during grilling.

Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.

Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping.

Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with chipotle sauce.

Blueberry Pumpkin Bread

BLUEBERRY PUMPKIN BREAD
from the Blueberry council

Ingredients
1 cup canned solid-pack pumpkin
¾ cup sugar
¼ cup orange juice
2 large eggs
¼ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup fresh or frozen blueberries, not thawed
White icing, optional (recipe follows)

Instructions
Preheat oven to 350°F
Butter an 8-½ x 4-½ inch loaf pan
In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute
In small bowl, stir flour, baking powder, salt and pumpkin pie spice
Add to pumpkin mixture
Stir just until combined
Spoon 1⁄3 of batter into pan
spread evenly
Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
Cool in pan on a rack for 10 minutes
Turn out onto rack
Cool completely
May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
If desired, drizzle with White Icing (recipe follows)
White Icing
In bowl, combine 1 cup sifted confectioners ugar and 2 tablespoons softened butter
Add 1-½ to 2 tablespoons milk and ½ teaspoon vanilla
Beat until smooth
Drizzle over cake
Makes about ½ cup
Yield: 1 loaf

Thursday, May 16, 2013

Mexican Seafood Soup

3 tablespoons olive oil

1 large onion, thinly sliced

2 medium ribs celery, cut thinly on the diagonal

10 cloves garlic, peeled and smashed

6 whole roma tomatoes chopped...Organic....

3 pinches saffron threads

10 steamer clams...

1/4 teaspoon crushed red pepper flakes

2 (3-inch) strips orange zest

1 1/2 teaspoons kosher salt, plus more for seasoning fish ( no salt if you are restricted)

Freshly ground black pepper

1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod

1 pound shrimp, peeled and deveined

1 tablespoon chopped fresh parsley leaves

In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the saffron, stock,add water 3 cups.. crushed red pepper, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.

Season with salt and freshly ground black pepper, to taste.

Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp,and steamer clams and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve with fresh garlic bread....

Friday, April 26, 2013

Cauliflower Soup

(Kidney friendly)

1 Large head of cauliflower chopped
1 yellow onion, diced
6 cloves of garlic, chopped
3 stalks of celery chopped
1/2 cup of milk or cream - I use fat free evaporated milk!
4 cups of chicken broth - I make home made or use organic salt free!
Pepper to taste
2 tsp of nutmeg
2 cups of cheddar cheese - I use organic!

Put all ingredients in soup pan except milk & cheese. Boil until cauliflower is tender. I use an immersion blender until smooth. Add milk and cheese until smooth!

Wednesday, April 24, 2013

30 Minute Meatloaves

30-Minute Mini Meat Loaves

1/2 cup ketchup
2 tablespoons packed brown sugar
1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 cup Bisquick® mix
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg
Heat oven to 400°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

Spray 13 x 9-inch pan with cooking spray. Place meat mixture in pan; pat into 12 x 4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.

Put baking pan in center oven rack (any lower and they will burn on the bottom) and bake for about 20 minutes or until loaves are no longer pink in center.

Slow Cooker Cabbage Rolls



Slow Cooker Cabbage Rolls




Ingredients:




1 Head of Cabbage

3 Cups Tomato Juice
1 8oz. can tomato sauce
1 egg
1/2 C. uncooked brown or white rice
1 envelope Onion soup mix
1 lb. Ground Turkey or Extra Lean Ground Beef
1/3 Cup Parmesan Cheese

Directions:

Peel 8-12 big Leaves off the Cabbage head and place in a microwave safe dish. Cover in about an inch of water and microwave on high for 2 min.

In a mixing bowl combine tomato sauce, egg, turkey or beef, rice, onion soup, and cheese, and mix with fingers until well combined.

Grease your crock pot with some Pam cooking spray.

Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your crock pot seam side down. Do this until all your meat mixture is gone.

After you have all your cabbage rolls in the crock pot, pour the 3 cups of Tomato Juice on top.

Cook on low for 6-8 hours.

Creamy Bacon and Cheese Dip



Creamy Bacon and Cheese Dip




Ingredients




16 ounces sour cream

8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)

Directions

1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.

2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).

KFC Herbs & Spices



KFC's Secret Herbs and Spices :)




1 teaspoon ground oregano

1 teaspoon chili powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 Tablespoons paprika
1 teaspoon oinon salt
1 teaspoon garlic powder
2 Tablespoons Accent (MSG based seasoning)

Vegetable Tian



Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...




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:




STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).




STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.




STEP 3: Spray the inside of an 8x8 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.




STEP 4: 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

Friday, April 19, 2013

Bacon Bombs



Bacon Bombs:

1 can (8ct.) Pillsbury Grands Flaky

Layers Biscuits

Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!

Raspberry Lemonade Yogurt Pops



Raspberry Lemonade Yogurt Ice Pops

makes approximately 10 ice pops




¼ cup granulated sugar

1 tablespoons lemon zest (zest of one lemon)

½ cup fresh lemon juice (about 2 lemons juiced)

1 ½ cups plain yogurt

6 ounces fresh raspberries, cleaned (large ones cut in half)




Evenly distribute raspberries between ice pop molds. Set aside.




In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.




Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.




Enjoy!!!

Fried Green Tomatoes



Fried Green Tomatoes

1 large egg, lightly beaten

1/2 cup buttermilk

1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
Preparation

Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Navajo Fry Bread and Navajo Tacos



Navajo Fry Bread and Navajo Tacos




Remember to always "SHARE" with friends and family...LET'S EAT :-)

The Fry Bread Recipe:

4 servings
Prep time: 15 min
Cook time: 8 min

Ingredients:
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands

Preparation:
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.”

In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil.


Navajo Taco Recipe:

Ingredients:
1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe above)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)


Preparation:
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.

Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.

Makes 4 servings.

Crunchwraps



Homemade crunchwraps alot like taco bells but healthier




Ingredients:

6 large flour tortillas
6 small corn tortillas (or tortilla chips)
1 pound ground beef
1 package taco seasoning
sour cream
nacho cheese (or shredded Mexican blend cheese)
shredded lettuce
diced tomatoes/


Directions:.
Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.

Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy :D

Ranch, Onion Soup and Taco Seasoning Mixes



Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars.







Taco Seasoning:




1/2 cup chili powder

1/4 cup onion powder

1/8 cup ground cumin

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon sea salt

Put ingredients into a jar and shake.




Dry Onion Soup Mix:

2/3 cup dried, minced onion

3 teaspoons parsley flakes

2 teaspoons onion powder

2 teaspoons turmeric

1 teaspoon celery salt

1 teaspoon sea salt

1 teaspoon sugar

1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.




Ranch:

5 tablespoons dried minced onions

7 teaspoons parsley flakes

4 teaspoons salt

1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend

Philly Cheesesteak Stuffed Peppers



Philly Cheesesteak Stuffed Bellpeppers~ Mouth Watering

INGREDIENTS




8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
(2 Tbs. Peace and Love)


DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom Mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.

Serve and Enjoy!!
Makes 4 servings – 6 net carbs per serving
Note: use a muffin pan to keep peppers from falling over

Bacon Cheddar Potato Cakes



Bacon Cheddar Potato Cakes - made from leftover mashed potatoes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder (I like real chopped onion in mine)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.

Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side

Fabulous Shrimp



Try this quick way to make fabulous shrimp.




Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

Crab & Cream Cheese Snacks



Crab & cream cheese snacks




Tasty appetizer to treat your friends! Be sure to share to keep it i...n your virtual recipe file!







1-8 oz. tube crescent roll dough

3 oz. cream cheese, softened

1/4 cup mayonnaise

3/4 cup cooked crabmeat, chopped

2 green onions, chopped

1/8- 1/4 teaspoon cayenne pepper

salt and pepper, to taste




Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.




In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.




Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Mexican Stuffed Shells



Mexican stuffed shells




Ingredients




4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
6 green onions, diced
1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
1/4 - 1/2 cup chicken stock
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente

Instructions

Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.
Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.
Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Chicken Parmesan Meatballs



CHICKEN PARMESAN MEATBALLS!!!! yummy!!!

1 1/4 pounds ground chicken

1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parmesan)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can store bought pizza sauce
about 4 ounces fresh mozzarella (a dozen thin slices;

In a large bowl, gently mix together first 11 ingredients. Shape into balls and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Place it in heated oven ( Preheat oven to 400°F) and bake for 15 minutes.

After that, remove meatballs from oven, put some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is golden. Heat remaining sauce in a small pan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, olive oil, salt, and pepper.

Bacon Wrapped Meatloaf



Bacon Wrapped Individual Meatloaf (in the brownie pan) Yes, the famous Brownie Pan!

Ingredients:
2 lb. Ground beef
2 ½ cups cooked rice
1 ½ cup minced fresh onion
1 ½ Tablespoon Worcestershire sauce
½ tsp garlic powder
1 tsp salt
½ tsp pepper
6 strips bacon

In Stainless Steel Mixing Bowl combine beef, cooked rice, onion, Worcestershire sauce, garlic powder, salt and pepper. Mix thoroughly with hands. Shape into 12 patties and wrap a strip of bacon around each patty. Place in brownie pan. Bake at 450 degrees F for 20 minutes. (optional: broil on low for 1-2 minutes to give extra crispiness to bacon).

Spring Fruit Pizza



Spring Fruit Pizza

(something a little more healthy then I normally post...ha!)

(Share) if you love food and your friends on your friends list

PREP TIME 20 Min
TOTAL TIME 1 Hr 20 Min
SERVINGS 12

INGREDIENTS
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, melted

1 egg

1 cup whipping cream

1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)

3 & 1/2 cups assorted fresh fruit

1. Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.

2. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.

3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.

Three Cheese Campfire Potatoes



Three Cheese Campfire Potatoes!

(taste of home recipe)




3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup bacon pieces (usually in a jar or bag near salad dressing)
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a double thick heavy-duty foil (about 18 in. square), slice up butter. Add chopped potatoes, onion, salt, and pepper.
Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon and cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

Applesauce Cake



APPLESAUCE CAKE




Its more like a loaf... LOL! Here is the recipe... :o)

** Most people have the ingredients in the pantry for this one**

1 cup sugar
1 cup applesauce
1/3 cup oil
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg

Topping:
1/4 cup brown sugar
1/2 tsp cinnamon

Preheat oven to 350F.

Mix the sugar, applesauce, oil vanilla and eggs in a bowl on medium until well blended.

In another bowl sift together flour, baking soda, baking powder, cinnamon, salt & nutmeg.

In two additions add the dry ingredients to the wet ingredients and mix just until blended. Don't mix too long or it will be tough.

Pour into a greased and floured loaf pan. Top with topping, and bake for 1 hour. Let stand 30 mins before cutting into it

Apple Pie Enchilada



Apple Pie Enchilada




1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water


Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream

Cheddar Broccoli Rice Cups



Cheddar Broccoli Rice Cups




2 cups cooked rice

1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Hidden Valley Ranch Dressing
2 eggs, lightly beaten
1/2 teaspoon salt
Pepper to taste

Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Loaded Potato Slices



Quick and Easy loaded potato slices!




Looks sooo good!!!













Pre heat oven to 350F




Clean up potatoes and slice in thin even slices

(try not to detach from other pieces)

Put potatoes on baking sheet

cut up thin slices of cheese and place in betwean potato slices and put in oven till potato is cooked.

(around 15 mins, when you can poke a fork into potato easily it is done)

pour sour cream on top and shredded cheese.

(put back in oven to melt cheese if you like)

Take out and top with your other favorite toppings!




Sour cream, chives, green onion, bacon bits, tomatoes, etc.




Enjoy!

Cheese Fritters with Dipping Sauce



cheese fritters with balsamic sun-dried tomato dipping sauce :) ~Frisky




These are better than mozzerella sticks :D

cheese fritters :

1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded mozzarella
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all-purpose flour
vegetable oil, for frying
a few sprigs of thyme
lemon

In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it's hot in your house, you might want to chill the cheese balls for 30 minutes to an hour.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds. You can also bake these at 400 on a lightly greased cookie sheet for about 6 minutes just flipping them on the pan :)

Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters.

balsamic sun-dried tomato dipping sauce:

I didn't use any measurements for this sauce lol :D

sun-dried tomatoes with oil
balsamic glaze
olive oil
salt and pepper to taste
dijon mustard
lemon juice

I placed all of this in the blender and gave it a whirl until smooth.

Chicken Biscuit Bake



Chicken and Biscuit Bake:




This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!


3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.



In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)



Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.



Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)



If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.

Remove from oven and allow to rest for 5 minutes. Serve and enjoy

Breakfast Cupcakes







BREAKFAST CUPCAKES







This is a really easy dish to prepare, and it looks so darncute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.