Strawberry Cream Pie

8 ounces cream cheese, at room temp

 

8 ounces whipped topping (light is fine)

 

1/2 cup sugar or Splenda

 

1 cup chopped fresh strawberries

 

1-2 teaspoons vanilla

 

1 (6 ounce) graham pie crust

 

Strawberry preserves for garnishing, if desired

 

Place cream cheese, vanilla, and sugar in mixing bowl and beat with an electric mixer until light and fluffy.

Wash strawberries and remove tops. Coarsely chop with a knife before adding to mixing bowl. Beat again until well combined. Dump in whipped topping and beat until smooth and creamy, scraping down sides as needed. Note: There will be lumps from strawberries and that is fine.

Spoon into pie crust. Cover and refrigerate for several hours before serving or wrap well in foil and freeze for up to one month.

To garnish (if desired): Spoon some strawberry preserves into a microwave safe cup and heat for about 45 seconds until just warm. Stir vigorously until it is syrup consistency and spoon a little over each slice.

Shrimp

 

2 pounds shrimp, cleaned, deveined, tails removed
1 Tablespoon butter
2 minced garlic cloves
1/2 cup stock/broth chicken broth)
2/3 cup white wine
juice from 1 lemon and zest from one half of the lemon

Using the same skillet from the sage, add the 1 Tablespoon butter to the leftover sage butter and melt on medium heat.  Add the garlic until fragrant.  Add the shrimp ad generously salt and pepper them.  Cook a few minutes on both sides (seasoning both sides) until cooked through and remove to a plate.  Put heat on high and add broth/stock, wine, lemon zest and lemon juice.  Bring to a boil and lower to simmer a few minutes.  Taste for seasoning and add salt/pepper to taste.  Return shrimp to pan and top with the fried sage leaves.  Serve over brown rice.

Bacon Roasted Corn

 

5 corn on the cobs

2 Tablespoons butter, melted in microwave

salt/pepper

more butter for serving

10 slices bacon

 

Preheat oven to 425 degrees.

 Line a rimmed cookie sheet with nonstick foil and lay the corn on it.

Drizzle on the melted butter, rolling to coat.  Add a generous amount of salt and pepper.

Roast 25-30 minutes or until golden, turning occasionally.

Wrap 2 slices of bacon around each cob.

Return to the oven for 20 more minutes or until the bacon is crisp.

Serve with a pat of butter, salt and pepper.

Sausage Patties

8 oz. Tempeh

REGULAR SEASONINGS:

1/2 Tsp. Sage

1/2 Tsp. Marjoram

1/2 Tsp. Thyme

1/2 Tsp. Cumin

2 Tbs. Warm water

2 Tbs. Soy sauce

2 Tbs. Oil

ITALIAN SAUSAGE SEASONINGS:

2 Garlic cloves; pressed

1/2 Tsp. Red pepper flakes

1 Tsp. Oregano

1/4 Tsp. Black pepper

2 Tbs. Flour

2 Tbs. Oil

2 Tbs. Soy sauce

 

Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides. Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings. Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked. From The Farm Vegetarian Cookbook. Uploaded by Nan Blanchard

Bachelor's Stew

2 pounds beef chuck cut in 1 cubes

1/3 cup dry bread crumbs

1 Tsp. salt

1/8 Tsp. pepper

1 large onion cut in eighths

3 carrots peeled split lengthwise, cut in 4" pieces

4 stalks celery, cut in 1" pieces

1 Tsp. leaf basil

1/3 cup quick-cooking tapioca

1 4 oz. can sliced mushrooms, undrained

1 Tsp. Kitche Bouquet

2 10.75 oz. can condensed tomato soup

1 cup beef broth, or

water

Directions

Wipe beef cubes well. combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes in Crock-Pot and add remaining ingredients; stir well. Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours. Serves 6.

Meat and Potato Stew

2 1/2 lb. Round steak or top round, cut into 1 inch cubes

6 oz. Can tomato paste

8 lg. White potatoes quartered

1/4 c. Olive oil

1/2 Tsp. Oregano

1/2 c. Red or white wine

Salt/pepper

Heat olive oil in 6 quart pot; add beef salt pepper and oregano. Brown well. Add tomato paste wine and water until meat is almost covered. Mix liquids well until gravy thickens slightly. Simmer 45 minutes. Add potatoes and simmer until fork tender stirring occasionally about 15-20 minutes. Serve hot with fresh Italian bread.

Meatballs

Meatballs:

1 lb. ground beef

2-3 carrots, shredded

1 large potato, shredded (raw)

1 yellow onion, grated

1 egg

1/2 c. bread crumbs

red pepper flakes, to taste

salt and pepper to taste

 

Sauce:

 

1 can cream of chicken

1 can cream of mushroom

1/2 c. sour cream

1 can milk

1 tsp paprika

1 tsp garlic powder

salt & pepper to taste

 

 

Preaheat oven to 375 degrees. Mix meatball ingredients together. Roll into fairly large meatballs and place in a lightly greased 9 x 13 baking dish or large casserole (you will have to put them pretty close together and that's ok). Bake for 25-30 minutes (you can also brown them in a skillet instead of baking them but I am all about putting in the least amount of effort). Mix sauce ingredients together in a medium sized mixing bowl and mix with a whisk until creamy. After meatballs are browned, pour sauce evenly over the meatballs and place back in the oven for another 15-20 minutes (or until sides are hot and bubbly). Serve over rice.

Chocolate Chip Cake

1 pkg. devils food cake, German chocolate cake, or chocolate cake mix

1 pkg. instant chocolate pudding

1 c. sour cream

4 large eggs

1/2 c. water

1/2 c. oil

1 1/2 c. mini chocolate chips

2 (8 ounce) pkgs. cream cheese, softened

1/2 c. butter, softened

3-4 c. powdered sugar

2 tsp. vanilla extract

 

Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..)

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it!

Fried Eggplant

1 med. Eggplant

1 Tsp. Salt

1/2 Tsp. Turmeric

1/8 Tsp. Cayenne

Black pepper

Oil for shallow frying

6 ea. Lemon wedges

Cut eggplant into quarters lengthwise and then cut crosswise into 1/2 thick wedges.

 

 Mix together salt turmeric cayenne and black pepper in a small bowl.

 

 Sprinkle over the eggplant and mix well.

 

 Heat oil in a skillet over medium heat.

 

When hot saute the eggplant in batches on both sides until reddish brown.

 

Remove and drain on paper towels.

 

 Repeat until all eggplant wedges have been cooked.

 

Serve garnished with lemon wedges.

Crock Pot Beef Fajitas

1 1/2 pound flank steak

1 each onion, sliced

1 each green pepper, sliced

1 each red pepper, sliced

1 each jalapeno, sliced, remove seeds

1 Tbs. cilantro

1 each garlic, clove, minced

1 Tsp. chili powder

1 Tsp. cumin

1 Tsp. coriander

1/4 Tsp. salt

8 oz tomatoes, chopped

12 each flour tortilla

1, sour cream, for topping

1, cheddar cheese, shredded, for topping

1, salsa, for topping

 

Cut flank steak into 6 portions

 

In a crockpot combine meat, onion, green pepper, red pepper, jalapeno, cilantro, garlic, chili powder, cumin, coriander, and salt.

 

Add tomatoes.

 

Cover and cook on low 8-10 hours or high for 4-5 hours.

 

 Remove meat from crockpot and shred.

 

 Return to crockpot and stir.

 

To serve spread on tortillas top with toppings and roll up tortilla.

Spicy Hot Chicken Marinade

4 Green onions

2 Jalapenos (seeded)

1/3 c. Lemon juice

1/4 c. Honey

2 Tbs. Veg oil

2 Tbs. Fresh thyme leaves OR

2 Tsp. Dried thyme leaves

1/2 Tsp. Salt

1/4 Tsp. Ground allspice

1/4 Tsp. Nutmeg

6 Boneless, skinless chicken breasts

 

Place all ingredients except chicken in food processor or blender and blend till smooth.

 

Pour over chicken and marinade for 2-6 hours.

 

 No longer than 6 hours.

 

 Grill chicken and brush with marinade.

 

Note:

 

 I used Serrano's chilies instead of jalapenos.

Texas Style Breakfast

1 each crescent rolls package

1 pound sausage, cooked, drained

1, mushrooms, fresh, sliced

3/4 pound Monterey jack cheese, grated

6 each eggs, beaten

1 each cream of onion soup can

 

Directions: Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese.

 

 Mix eggs with soup and pour over casserole.

 

Sprinkle remaining cheese on top. Chill overnight.

Bake at 350 for 1 hour.

Note: For variation, you can use cooked, crumbled bacon or

bite-sized pieces of ham instead of sausage.

Joosie Loosie

 

 

(makes 4 burgers)

 

1.5 Lbs ground beef

 

1/2 c. oatmeal (optional)

 

3-4 Tbsp Worcestershire sauce (or to taste)

 

1 tsp. garlic powder (or to taste)

 

salt & pepper (to taste)

 

parsley flakes (to taste)

 

 

Velveeta cheese, sliced and cut into little squares (so they look like mini cheese slices-- on the show they used American cheese, like Kraft Singles, but we wanted to use Velveeta instead) hamburger buns your favorite hamburger toppings/condiments

 

Combine beef, oatmeal, Worcestershire sauce, garlic powder, salt, pepper and parsley in a bowl.

 

 Separate into 8 parts and flatten out into thin patties.

 

Place some lot's of cheese on top of 4 of the patties and then cover with the 4 remaining patties. Press the edges of the patties to form a tight seal (you don't want the cheese oozing out before you bite into it).

 

 Grill or cook in a pan for a few minutes on each side-- just like you would grill/cook any other burger (use your best judgement for done-ness... you don't want to cut in it too much because you don't want the cheese coming out).

 

Serve on hamburger buns and top with your favorite toppings.

Better then :) Cake

 

1 pkg. devil's food, chocolate, or German chocolate cake mix

 

1 can sweetened condensed milk

 

caramel ice cream topping

 

1 (8 oz.) container frozen whipped topping, thawed

 

4-5 Health or Skor bars, chopped up

 

Bake cake according to package directions for a 9x13 inch pan;

 cool for about 5 minutes.

 

 Using the handle of a wooden spoon, poke holes into the cake.

 

 Let the cake cool for a little while.

 

Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.

 

Let cake cool completely (I usually cover it and put it in

the fridge for a while).

 

 Top cake with whipped topping.

 

Decorate the top of the cake with candy bar chunks and swirls

 of caramel topping. Refrigerate a little longer, then serve!

Cabbage Rolls

1 head cabbage, about 1-1/2 pounds
1 pound lean ground beef
1/2 pound ground pork
3/4 cup cooked rice
1 egg, lightly beaten
1 teaspoon thyme
1 tablespoon chopped parsley
1 clove garlic, minced
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1 16 ounce can tomato sauce

Remove core from cabbage.

 Remove any blemished leaves.

 Put cabbage in a 3 quart micro proof casserole.

 Add 1/4 cup water.

 Cover with plastic wrap and cook on high for 6 minutes.

Cool cabbage slightly. Separate leaves.

 Remove tough centers from 6 to 8 of the large outside leaves.

Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt and pepper; mix.

 Divide mixture among the 6 to 8 large cabbage leaves.

Wrap leaves tightly around mixture.

Line bottom of a 3 quart micro proof casserole with some of the leftover cabbage leaves.

Place cabbage rolls on top of loose leaves.

 Cover with remaining cabbage. Top with butter.

Pour tomato sauce over top.

Cover and cook on medium for about 30 minutes

or until meat is cooked and rolls are fork tender.

Remove and let stand, covered, 5 minutes.

 Discard the top loose cabbage leaves before serving.
 

Shortcut Beef Enchiladas

1-1/2 pounds ground beef

1 cup tomato soup

3/4 cup chopped green pepper

1 (16 ounce) can kidney beans, drained and rinsed

3/4 pound cubed Mexican Velveeta cheese

10 tortillas

=

Brown and drain ground beef.

Add soup and peppers. Simmer 5 minutes. Add beans and 1/2 pound cheese.

Heat until cheese melts.

Fill and roll tortillas.

Place in greased 9 x 13 inch pan.

Pour remaining sauce over tortillas.

 Bake at 350F for 20 to 25 minutes.

Top with remaining cheese and bake 5 minutes longer.

Serve with lettuce, tomato, sour cream etc.

TEX-MEX CORNBREAD

1 cup cornmeal

 

1/3 cup all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1 dash black pepper

2 teaspoons double-acting baking powder

1/2 teaspoon baking soda

2 eggs beaten

1 cup buttermilk

1/2 cup vegetable oil

8 3/4 creamed corn

1/3 cup yellow onions minced

2 tablespoons hot chili peppers minced

1 tablespoon green peppers minced

1 tablespoon pimientos minced

 

1/2 cup cheddar cheese, shredded

 

=

 

 Combine the cornmeal, flour, sugar, salt, pepper,

baking soda and baking powder.

 

Combine the remaining ingredients and add

to the first mixture.

 

 Blend only until mixed; do not over mix..

 

Place mixture in a 10-inch greased baking pan.

 

 Bake in an iron skillet if you have one.

 

 Bake in a preheated 350-degree oven for

35 minutes or until cornbread is golden brown.

LoneStars SteakHouse Chili

1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf

Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
Hot enough for you?

1. 1. Brown ground beef in a large saucepan over medium heat. Drain fat.
   2. Add onion and pepper and sauté for about two minutes.
   3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top

CHICKEN AND SAUSAGE GUMBO RECIPE

 

3 lb Chicken breasts, split in - Half and boned

Salt to taste

Pepper to taste

Garlic powder to taste

1 lb andouille sausage, smoked sausage or kielbasa

1/2 c Vegetable oil

1/2 c All-purpose flour

1 c Chopped onion ,1 lg

1 c Chopped pepper , 1 lg

1 c Chopped celery,  2 ribs

7 c Water divided

1 ts Black pepper

1 ts Chopped garlic, 1 clove

1/2 ts Cayenne pepper, more if you want it hotter

 Prepare Chicken and Andouille (Cajun sausage)

Season chicken breasts lightly with salt, black pepper and garlic powder.

 If possible, do this the day before you cook the gumbo.

 Next slice sausage into 1/4-to-1/2 inch pieces.

Make roux, using a cast iron or very heavy skillet that is very clean.

 Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon. Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn.

 If you see black specks in the roux, it has burned and you must start over again.

As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown.

 Remove from heat. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker.

Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly.

In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly.

Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through.

Remove chicken, and set aside to cool.

De bone chicken, and cut into bite-size pieces. Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary.

Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking.

 Serve over rice with a tossed salad and French bread.

 Yield: 6 servings of Cajun chicken and sausage gumbo. This gumbo is Excellent!

Thank you Justin Wilson...

Crock Pot German Beef Stew

1-1/2 lb. beef chuck roast, cut in 2" cubes

2 tbsp. flour

1/2 tsp. each celery salt, garlic powder, ground ginger

1/4 tsp. ground black pepper

1 can (16 oz.) diced tomatoes, undrained

2 cups thinly sliced carrots

1 large potato, cut into chunks

1/4 cup each sherry, dark molasses

1 cup water

 

Place beef in crockpot. 

 

 In a small bowl combine flour, celery salt,

garlic powder, ground ginger and pepper;

sprinkle over beef. 

 

 In a medium bowl, combine tomatoes, carrots,

potatoes, sherry, molasses and water; pour over beef. 

 

 Cook on Low setting 6 - 8 hours. 

 

 If desired, add 1/4 cup raisins 30 minutes before serving.

 

  Makes 4-6 servings.

Eggplant Lasagna

 

1 each large green bell pepper, red bell pepper

4 tbsp. extra-virgin olive oil

3/4 tsp. each dried thyme, oregano leaves

to taste: salt, ground pepper

3 medium (1 lb. each) eggplants, cut lengthwise

into 1/3"-thick slices

1 medium onion, chopped

5 cloves garlic, chopped, divided

5 cups (about 36 oz.) store-bought marinara sauce

16 oz. skim ricotta

1-1/3 oz. grated Parmigiano-Reggiano

1/4 cup chopped fresh parsley leaves

8 oz. part-skim mozzarella, shredded

Heat broiler. 

 

 Roast peppers on a baking sheet, turning occasionally, until blackened, 10 - 15 minutes. 

 

Transfer to a bowl and cover with plastic wrap for 10 minutes

to steam and loosen skin. 

 

 Scrape blackened skin from peppers, then seed. 

 

 Slice into 2x1/4" strips and set aside. 

 

 Meanwhile, reduce oven heat to 350ºF (175ºC). 

 

 In a small bowl, combine 3 tbsp. olive oil with thyme, oregano,

and 1/2 tsp. each salt and pepper. 

 

 Brush both sides of eggplant slices with oil mixture and

place in single layers on 3 baking sheets. 

 

 Bake, in batches, if necessary, until lightly browned and

 cooked through, 20 - 25 minutes per batch. 

 

 In a medium nonstick skillet over medium heat, cook onion

 and 4 cloves garlic with remaining oil until golden,

about 8 minutes. 

 

 Add marinara sauce, reduce heat to medium-low, and

simmer 20 minutes. 

 

 Meanwhile, in a medium bowl, mix ricotta,

 Parmigiano - Reggiano, remaining garlic, and parsley. 

 

 Season with salt and pepper.

 

  Spread about 1-1/4 cups marinara sauce in the bottom

of a 9x13" baking dish before assembling 3 layers. 

 

 First layer: 

 

 Place 1/3 of eggplant slices over sauce.

 

  Dollop 1/3 ricotta mixture over eggplant, then sprinkle

 on 1/3 mozzarella. 

 

 Drizzle with 1-1/4 cups sauce; add 1/2 peppers. 

 

 Repeat process, layering on eggplant, ricotta, mozzarella, sauce, and peppers.  For third layer: 

 

 Add remaining eggplant, ricotta, marinara sauce and mozzarella. 

 

 Bake lasagna until sauce is bubbling and mozzarella is

melted and beginning to brown, 40 - 45 minutes.

 

  Makes 6 servings. 

Cheesy Potato Cakes

Potato Cakes:

6 medium red potatoes

1 1/2 c. cheddar cheese

1/4 c. shredded Parmesan cheese

3 green onions, chopped

salt and pepper to taste

1/2 tsp. garlic powder

 

Breading:

 

1 c. seasoned breadcrumbs

1/2 c. flour

1 egg, beaten

1 c. milk

 

Spicy-Creamy Sauce:

 

1 c. sour cream

1 can Rotel tomatoes (medium meat)

1 tsp. onion powder

1/2 tsp garlic powder

1 Tbsp. white vinegar

salt and pepper to taste

3-4 shakes Tabasco sauce

 

 

Boil potatoes for about 20-25 minutes until soft, but still a little firm.

 

 Do not overcook.

 

 As potatoes are boiling, combine sauce ingredients.

 

Cover and chill.

 

 Drain potatoes and mash them with a potato masher

(with skin ON).

 

Don't mash into mashed potatoes, you still want

some small chunks in it.

 

 Add remaining potato cake ingredients and mix well.

 

 Combine breadcrumbs and flour in a pie pan or large plate.

 

 In a separate bowl, combine eggs and milk.

 

 Get a good handful of the potato mixture and form it

 into a patty, about the size of a hamburger patty.

 

Pat the potato mixture into the breadcrumb mixture, then dip

into the milk and egg, then cover again with breadcrumbs.

 

When the patty is completely covered with lots of

 breadcrumbs, place on a cookie sheet or large plate.

 

Cover and chill for about an hour.

 

Heat about 1 c. of vegetable oil in a large skillet (the Top Secret Recipe version calls for 2 cups of shortening but that sounded a little too fattening.. even for me!) Pan fry the cakes on medium heat for about 2-4 minutes on each side or until golden brown.

 

Drain on paper towels then serve with the spicy-creamy sauce!

 

Garnish with chopped green onion or chives.

Cheesy Italian Bread

1 loaf French bread

sliced cheddar cheese

3-4 tomatoes, sliced

Italian seasoning (or basil)

 

 

Slice French bread lenthwise, cover with sliced cheese.

 

 Add tomatoes and top with Italian seasoning.

 

 Broil for a couple minutes until cheese melts (don't over-do it.. you don't want it to burn).

 

 If you don't like using a broiler, you can put it in the oven at 425-degrees until the cheese melts.

 

Cut into individual pieces and serve hot!

Amazing Pasta

1 pkg Fresh Spinach, chopped

1 cup Onion, chopped

3 cloves Garlic, chopped

1 tsp dried basil

1 tsp lemon juice

1 pkg Ricotta Cheese

1 tbsp Parmesan Cheese

2 eggs

3-4 tbsp Sugar

1 pkg Jumbo pasta shells

Tomato Sauce (home made if possible)

Salt & Pepper (to taste)

 

 

 

Fry onion & Garlic in oil until tender, add spinach and lemon juice and fry until spinach starts to wilt slightly.

Set aside and let cool.

Meanwhile cook pasta shells in boiling water until al dente.

Combine the Spinach mixture with Ricotta Cheese, eggs, Parmesan cheese, and sugar, mix well.

Stuff each shell with the mixture and place in baking pan.

Pour tomato sauce over shells making sure the entire bottom of pan is covered but do not cover shells entirely.

Sprinkle Parmesan cheese over top and salt & Pepper to taste.

Bake for approx 45 min at 400°F.

Cinnamon Rolls

4 1/2 cup flour, all-purpose, up to 5 cups

1 pkg. dry yeast, (about 1 1/2 tsp.)

1 cup milk

1/3 cup butter

1/3 cup sugar

1/2 Tsp. salt

3 each eggs

3/4 cup brown sugar, packed

1/4 cup flour, all-purpose

1 Tbs. cinnamon, ground

1/2 cup butter

1/2 cup light raisins

1/2 cup pecans, chopped

1 Tbs. half-and-half, or light cream

1, powdered sugar glaze, recipe to follow

 

 

Directions: The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before.

 

 When you awake in the morning, just bake.

 

 Waiting for the rolls to come out of the oven is the
hardest part.

In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.

In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.

 

Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat 

on high speed for 3 minutes.

 

Using a wooden spoon, stir in as much of the remaining 2 1/4 to

 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface.

 

Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

 

 Shape into a ball.

 

Place in a greased bowl,
turning once. Cover; let rise in a warm place till double (about 1 hour).

For filling, combine brown sugar, the 1/4 cup flour, and cinnamon.

 

Cut in remaining butter till crumbly; set aside.

Punch dough down.

 

 Turn onto a lightly floured surface.

 

Cover and let rest for 10 minutes.

 

Roll the dough into a 12 inches square.

Sprinkle filling over dough square; top with raisins and pecans.

 

 Roll jelly-roll style; pinch edges to seal.

 

 Slice roll into eight 1 1/2 inche spieces.

 

Arrange dough pieces, cut side up, in a greased

12 inches deep-dish pizza pan or a 13x9x2 inches baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to
rise. Refrigerate rolls 2 to 24 hours.

 

 Uncover and let stand at room temperature for 30 minutes

 (Or, for immediate baking, don't chill dough.Instead,

cover loosely; let dough rise in a warm place till nearly double,
about 45 minutes).

Break any surface bubbles with a greased toothpick.

 

Brush dough with half-and-half or light cream.

 

Bake in a 375 degree oven for 25 to 30
minutes or till light brown.

 

 If necessary to prevent overbrowning, cover
rolls loosely with foil the last 5 to 10 minutes of baking.

 

 Remove rolls from oven.

 

Brush again with half-and-half or light cream.

 

 Cool for 1 minute.

 

Carefully invert cinnamon rolls onto a wire rack.

 

 Cool slightly.

Invert again onto a serving platter.

 

Drizzle with Powdered sugar Glaze.

Serve warm.

 

 Makes 8 rolls.

VARIATION:

 

 Apple cinnamon Rolls: Prepare rolls as directed, except
substitute 1 cup finely chopped apple for the raisins in the filling.

POWDERED sugar GLAZE:

In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn
syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2
Tbsp.) to make of drizzling consistency.

Apple Pear Slaw

1/2 cup Marzetti® Sweet Onion Salad Dressing

 

1 medium head Napa cabbage, finely chopped (about 5 cups)

 

2 heads Belgian endive, julienne

 

1 large Granny Smith apple julienne

 

1 large Asian pear julienne 

 

1/2 cup Fresh mango, julienne

 

1/2 cup Celery, chopped

 

2 Scallions, sliced on an angle

 

 1 heaping tablespoon Grainy Dijon mustard

 

Freshly ground black pepper and salt, to taste. 

 

 

In a mixing bowl, combine all ingredients and gently toss together.

 

Pour in the Marzetti's Sween Onion and combine.

 

 Serve.

 

 

 

Quick Chicken Casserole

 

2 cups rice cooked

3 1/2 cups chicken breast, cooked and cubed

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup butter melted

1 cup milk

1 (16 ounce) package frozen chopped broccoli

1 onion, chopped

1 cup bread crumbs

3 cups Velveeta shredded

In a mixing bowl combine all ingredients except 1 cup cheese and bread crumbs.

 

 Mix well.

 

 Place in a greased 9x13 baking dish.

 

 Sprinkle remainder of cheese and bread crumbs on top.

4.Bake at 350for 30 to 35 minutes, or until cheese is melted.

 

 Stir halfway through cooking to help cheese melt evenly.

 

 I like to make this with left over chicken.

Cherry Surprise

 

1 (3 ounce) package strawberry flavored Jell-O

1 cup boiling water

1 (21 ounce) can cherry pie filling

1 (3 ounce) package lemon flavored Jell-O

3/4 cup boiling water

1/4 cup lemon juice

1 (3 ounce) package cream cheese

1/3 cup mayonnaise

1 (8 ounce) can crushed pineapple, undrained

2 cups miniature marshmallows

1/2 cup whipped cream I whipped fresh cream

but you can use cool whip

1/2 cup chopped walnuts

Dissolve the strawberry gelatin in 1 cup of boiling water.

 

Stir in the cherry pie filling, then spread the mixture into a

7x11 inch pan, and refrigerate until nearly set, about 45 minutes.

 

 Dissolve the lemon gelatin in 3/4 cup boiling water;

stir in the lemon juice, and set aside.

 

Cream the cream cheese in a separate bowl until fluffy add mayonnaise mix well.

 

Pour the lemon gelatin into the cream cheese mixture and

stir until smooth. Next, stir in the undrained pineapple.

 

 Finally, fold in the marshmallows and whipped cream.

 

Spread the pineapple mixture over the chilled cherry layer,

and sprinkle with chopped walnuts.

 

Chill in the refrigerator for 2 hours.

Party Chicken Salad,

 

2 (3 ounce) packages cream cheese, softened

1/3 cup creamy salad dressing

1 (8 ounce) can pineapple tidbits, juice reserved

3 cups chicken cooked cubed

1 cup slivered almonds

1/2 cups seedless grapes, halved

 

In a medium bowl, beat cream cheese until fluffy.

 

Mix in salad dressing and 2 tablespoons reserved pineapple juice.

 

Stir in the pineapple tidbits, chicken, almonds, and grapes.

 

Chill 2 hours before serving.

Lincolns Almond Cake

 

4 large eggs, separated

1⁄2 cup granulated sugar,

3⁄4 tsp. pure almond extract

1⁄4 tsp. pure lemon extract

3 oz. blanched slivered almonds,

finely crushed or chopped into 1⁄16-inch pieces

1⁄4 cup unbleached all-purpose flour, sifted 3 times
confectioners sugar for dusting

In a mixing bowl beat egg whites until they stand in stiff peaks, then set aside.

 

In a separate bowl, , beat egg yolks until they are thick and have turned into a light yellow color.

 

This could take as long as 5 minutes.

 

With the mixer running, begin adding the sugar about a tablespoon at a time.

 

 Continue beating until the sugar is fully incorporated and the batter is thick.

 

 Stir in the almond and lemon extracts and then the almonds.

 

 Stir in the flour.

 

Fold in egg whites mix well.

 

Pour the batter into a greased bundt pan.

 

Bake ate 350 for 30 minutes.

 

 Allow to cool sprinkle with confectioners sugar.

Country Fried Okra

2  cups water

1 teaspoon salt  

1 pound whole okra 

ice water

2 cups Lou Ana Peanut Oil

2 eggs

1/2 cup milk

1/2 cup buttermilk

1 teaspoon hot sauce

2 teaspoons Cajun seasoning

3 cups flour

 

Directions: 

1. Combine water and salt in a pot and bring to a boil.

 

 Add okra and cook for 2 minutes.

 

 Drain and chill in ice water to stop cooking process. Set aside.

 

2. Heat Lou Ana Peanut Oil in frying pot to 350 degrees. 

 

3. In a medium bowl, combine eggs, milk, buttermilk and hot sauce.

 

 Whip together.

 

4. In another bowl, blend together 1 teaspoon of Cajun seasoning and flour.

 

5. Season okra with remaining teaspoon of Cajun seasoning.

 

6. Batter okra by first dusting in flour, then the egg batter.

 

Dip back into the flour.

 

7. Carefully drop okra in frying oil and cook until golden brown.

 

8. Drain okra on paper towels.

 

Yields 6-8 side servings.

Watermelon Coleslaw

 

3 heads of cabbage

2 carrots

1/2 mayo

1 pound of watermelon

1 cup sugar

 

Directions:

1. Shred cabbage into 1/4 inch strips and set aside.

2. Peel carrots and shred with box grater, add to cabbage.

3. Remove seeds from watermelon by roughly chopping the watermelon exposing the seeds.

4. Puree melon with burr mixer, measure out 2 cups of puree and add to cabbage and carrot mix.

5. Finish with mayonnaise and sugar added to bowl and toss all ingredients until throughly mixed.

Poke Cake

 

2 baked (9") white cake layers
2 cups boiling water
1 pkg. Jell-O® (red)
1 pkg. Jell-O® (green)
1 tub (12 oz.) Cool Whip®

    Place layers top sides in 2 (9") round cake pans.

 

  Pierce cake with large fork at 1/2" increments. 

 

 Stir 1 cup boiling water into each flavor of gelatin in separate bowls 2 minutes or until dissolved. 

 

 Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. 

 

 Refrigerate 3 hours. 

 

 Dip 1 pan in warm water 10 seconds; unmold onto serving plate. 

 

Spread with 1 cup whipped topping.

 

  Unmold second layer, carefully place on first layer. 

 

 Frost with remaining whipped topping. 

 

 Garnish as desired. 

 

 Refrigerate 1 hour before serving.

A-1® All Star Grilled Steak

 

1/2 cup A-1® Sweet and Tangy® Steak Sauce

1/4 cup minced onion

1 clove garlic, minced

3/4 tsp. Tabasco® Sauce 

    Mix above ingredients. 

 

Set aside.

 

  Grill (or broil in stove) any beef steak until desired doneness is reached, brushing with this sauce mixture occasionally.  

Cabbage / smoked sausage Soup

 

1 qt. beef broth
1 cup beer (not lite beer)
1 can (14.5 oz.) diced tomatoes, undrained
1 bay leaf
5 cups shredded cabbage
3 large potatoes, peeled, diced (1/2" dice)
1 large onion, peeled, thinly sliced
1 large carrot, peeled, cut into 1/2" slices
8 oz. smoked sausage , quartered lengthwise, sliced at 1/2" intervals
1/2 tsp. each dried thyme, salt
1/4 tsp. black pepper

    In a dutch oven or soup pot over high heat, bring beef broth, beer, tomatoes and bay leaf to a boil.
Add cabbage, potato, onion, carrot, kielbasa, thyme, salt and pepper.  Bring soup back to a boil, then reduce heat to medium.  Partially cover pot, cook until potatoes and carrot are tender, 15 - 20 minutes. Remove bay leaf before serving. 

 

Makes 6 servings.

Shrimp Gumbo

 

1/4 cup each all-purpose flour, canola oil
3 ribs celery, chopped
1 each medium green pepper, chopped; medium onion, chopped
1 qt. (32 oz.) chicken broth
3 cloves garlic, minced
1 tsp. each salt, pepper
1/2 tsp. cayenne pepper
2 lb. uncooked large shrimp, peeled, de-veined
1 pkg. (16 oz.) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 tsp. gumbo filè powder
enough hot cooked rice

 

    In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes; do not burn.  Add celery, green pepper and onion; cook and stir 5 - 6 minutes, until tender.  Stir in broth, garlic, salt, pepper and cayenne; bring to a boil.  Reduce heat; cover and simmer 30 minutes.  Stir in shrimp, okra, green onions and tomato.  Return to a boil.  Reduce heat; cover and simmer 10 minutes or until shrimp turn pink.  Stir in filè powder.  Serve with rice.  Makes 11 servings.

Note: Gumbo filè powder, used to thicken and flavor Creole recipes, is available in spice shops.  If you don't want to use gumbo filè powder, combine 2 tbsp. each cornstarch and water until smooth. Gradually stir into gumbo.  Bring to a boil; cook and stir 2 minutes or until thickened.

MEXI-MIX

3 cups cheese its
2 cups pretzel sticks
1 cup salted peanuts
1 Tbsp oil
2 Tbsp taco seasoning

Mix crackers, pretzels, and peanuts in large bowl.

 

 Drizzle with oil and
toss. Sprinkle taco seasoning over top and stir gently to coat.

 

Microwave for
2 minutes. Stir, cook another 2 minutes.

 

Spoon onto waxed paper and cool for 5 minutes before eating..

 

Maple-Mustard Country-Style Ribs

1 large onion, cut into 1-inch slices, separated into rings

1/3 cup Maple Syrup

1/4 cup spicy brown mustard, or country- style Dijon mustard

2-1/2 - 3 lb country-style pork ribs, trimmed of fat, cut into 3-inch pieces

Place onion rings in 3-1/2 or 4 quart slow cooker.

In small bowl, combine syrup and mustard; mix well.

 

 Spread evenly on ribs.

 

Place coated ribs over onion.

 

Cover, cook on low setting for at least 8 hours or until ribs are tender.

If desired, serve with additional mustard

Cupcake Brownies

These no-mess brownies travel well," The pecans make them extra special."

SERVINGS: 18

METHOD: Baked
TIME: Prep: 15 min. + cooling Bake: 20 min. + cooling
Ingredients:

1 cup butter, cubed
4 ounces semisweet chocolate
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.

    In a large bowl, beat eggs and sugar until blended.

 

Beat in vanilla and chocolate mixture; gradually stir in flour and nuts.

    Fill greased or paper-lined muffin cups two-thirds full.

 

 Bake at 350° for 18-20 minutes or until a toothpick comes out clean.

 

 Cool.

 

Yield: about 1-1/2 dozen.
 
Nutrition Facts
One serving:(1 each)
Calories: 283 Fat:19 g Saturated Fat:8 g Cholesterol:74 mg Sodium:117 mg Carbohydrate:27 g Fiber:1 g Protein:3 g

VALENTINE SALAD

Cool Whip was introduced in 1965 by General Foods. This whipped-cream substitute is cheaper than the real thing, keeps longer in a resealable container, requires no whipping and has fewer calories. Within three months, it was at the top of the whipped-topping market.

1 can cherry pie fillin

1 can crushed pineapple
1 lg. pkg. Cool Whip
1 pkg. shredded cheese
1/2 pkg. marshmallows
1 c. pecans
1 can sweetened condensed milk

Mix all ingredients and let set overnight.

Cajun Spiced Caramel Popcorn & Pecans

Pan spray

3 quarts popped popcorn

1 cup pecan halves

 

1/2 cup butter

 

1 cup firmly packed light brown sugar

 

1/4 cup light corn syrup

 

2 teaspoons Cajun seasoning

 

1 teaspoon onion powder

 

1 teaspoon garlic powder

 

1 teaspoon vanilla extract

 

1/4 teaspoon baking soda

 

1/8 teaspoon cayenne pepper

 

 

 

1. Spray a large roasting pan with pan spray. Place popcorn and pecan halves in roasting pan.

 

2. In a medium saucepan add butter sugar and corn syrup.

 

 Cook over medium heat until the mixture comes to a boil lower fire and cook for five minutes.

 

3. Remove from fire and stir in Cajun seasoning, onion powder, garlic powder, vanilla extract, baking powder and cayenne pepper.

 

4. Slowly pour over popcorn and pecans stirring until mixture is completely incorporated. Place in pre-heated oven and bake for 1 hour stirring every 15 minutes.

 

Remove from oven, allow popcorn to cool completely.

 

Break apart.

 

5. Store in air tight container.

 

Yields about  3 quarts.

Cajun Bread Pudding

Roasted Pecan Rum Sauce: 

1/2 cup pecan halves 
2 cups heavy whipping cream 
4 tablespoons sugar 
4 tablespoons light rum 
1 tablespoon corn starch 
1 tablespoon water 
1 teaspoon orange zest

 

Bread Pudding: 

6 cups cubed day-old French bread 
4 eggs 
1 1/2 cups sugar 
1/2 teaspoon ground nutmeg 
1 teaspoon ground cinnamon 
3 1/2 cups milk 
1/2 cup (1 stick) unsalted butter, melted 

 

Roasted Pecan Rum Sauce: 

1. Preheat oven to 350 degrees. 
2. Place the pecans on a baking sheet and roast for 5 minutes. 
3. In a heavy saucepan over a medium heat, cook the cream for 3 minutes. Add the sugar and rum. Whisk the mixture until the sugar is dissolved. 
4. Stir together cornstarch and water in a cup. Add this mixture to the cream, and stir for 2 to 3 minutes or until the mixture is thickened. 
5. Stir in the orange zest and pecans.

Bread Pudding:

1. Place French bread in a buttered 8 x 12-inch baking dish. 
2. In a separate bowl, beat the eggs and sugar on high speed with a mixer for 3 to 4 minutes. Add the nutmeg, cinnamon, milk and butter and beat on low speed. 
3. Pour the milk-egg mixture over the French bread. Let sit for one hour and 30 minutes. 
4. Bake for 20 minutes, then lower temperature to 300 degrees and bake an additional 20 minutes or until puffy and brown. 
5. Top with Roasted Rum Pecan Sauce.

Yields 12 servings.

Southern Hot Water Cornbread

It will be hard to stop eating these... :)

 

2 cups self-rising cornmeal
1 teaspoon salt

hot water, boiling
Oil for frying

Mix cornmeal and salt in bowl.   Add boiling hot water until batter just sticks together.  Scoop and mold into balls. (I do this with my hands and make balls about the size of a walnut.  Drop in hot grease and fry until golden brown.  Enjoy!

 

Flourless Chocolate Brownie Cookies

NOTE:

These cookies are almost ridiculously easy to make. Whisk together the cocoa and the sugar, add a pinch of salt and then whisk in the eggs. Toss a handful of chocolate chips in right at the end and you're done. The batter will be more liquid than traditional cookie dough, but don't worry, it works.


Yield: about 2 dozen

3 cups powdered sugar
3/4 cups dutch process cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
2/3 cup bittersweet or semi-sweet chocolate chips

Preheat the oven to 350 degrees. Whisk together the dry ingredients and add the eggs. Whisk again until smooth. (Using an electric mixer will make this even easier, but it's simple enough by hand as well.) Stir in the chocolate chips.

Drop by tablespoons onto a parchment lined baking sheet. Bake 12 minutes, until the cookies are just set. They should be puffy and cracked across the top. Let cool for 2 minutes on the baking sheet before transferring to a wire cooling rack. Let cool completely before storing in an airtight container. Enjoy!

Roasted Garlic Mushrooms... yummm

 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.

BELL PEPPER STUFFED WITH QUINOA :

4 Bell Peppers

½ Cup Cooked Quinoa

1 tbsp. Olive Oil

½ Red Onion, chopped

1 Cup Mushrooms, sliced

1 Cup Carrots, grated

1 Cup Baby Spinach

1 tbsp. Dried Parsley

½ tsp. Ground Cinnamon

¼ tsp. Ground Cumin

Salt and Pepper, to taste

1. Preheat oven to 350 F.

 

 

2. Cut the top of the peppers and discard membrane and seeds.

 

Reserved the top for later.

3. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms and cook for 4 to 5 minutes, stirring occasionally.

4. Add carrots, spinach and parsley.

 

Let spinach wilt then stir in cinnamon, cumin and cooked quinoa.

 

Toss gently to combine.

5. Add salt, pepper and cook 1 to 2 minutes more.

 

 Set aside to let filling cool until warm.

6. Divide quinoa mixture evenly among the 4 bell peppers.

 

Top each pepper with its reserved top then arranges them upright in a glass-baking dish.

7. Cover snugly with foil and bake for about 1 hour, checking halfway through, until peppers are tender and juicy.

8. Transfer to plate and serve.

Mozzarella & Pepperoni Egg Rolls!

 

12 pieces of string cheese

 

12 egg roll wrappers

 

36 slices pepperoni

marinara or pizza sauce for dipping. 

Follow directions in pictures (moisten corners of wrapper at

 

 

 end of rolling)

 

 

 Bake in preheated 375° oven for 20 min.

 

 Serve with sauce.

Monkey Muffins

2 3/4 cups almond flour

 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup chilled unsalted butter

1/2 cup almond milk + 2 Tablespoons vinegar (allow to sit

 

for about 5 minutes)

1/4 cup to 1/3 cup melted unsalted butter

1 cup granulated Swerve, Truvia or Stevia + 1 Tablespoon

 

ground cinnamon (mix these together in a cereal bowl)

 

2 Bananas mashed

Frosting:

1/2 cup Confectioner's sugar

1/4 cup (2 ounces) light cream cheese

3 teaspoons warm water

1 teaspoon vanilla extract (or almond extract)

Preheat oven to 400 degrees F and lightly grease a 12-cup

 

 muffin cup pan with coconut oil (or low-cal Pam spray).

In a large bowl, mix together the flour, baking powder,

 

 baking soda. Using a fork, cut in the butter. Now add

 

bananas. Mix. Pour in milk and mix with the fork just until

 

the dough starts to form a ball. Turn our onto a lightly

 

floured surface and gently knead about 6 times, working in a

 

 little bit more dough so that it does not stick to your hands

 

(will still be a little sticky though).

Using a teaspoon, slice off of the ball rounded spoonfuls

 

(about the size of an extra large marble). Dip quickly in the

 

melted butter and then roll in the cinnamon sweetener,

 

coating on all sides. You should be able to get 5 small balls

 

(some may get six) in each muffin cup.

Bake for approximately 20 minutes - use a toothpick to check

 

if they are done (clean toothpick means done; doughy-wet

 

means not done! lol )

Scoop out of the tins using a rubber spatula or fork (very

 

gently) and set on wire rack to cool. Now make frosting ...

Mix all frosting ingredients together using electric mixer,

 

until smooth. Drizzle over the warm muffins using a piping

 

bag or the tines of a fork. There will be leftover frosting!

*Store in an airtight container in the refrigerator!

Breakfast Bake

1/4 cup milk
5 eggs whisked
1 can refrigerated biscuits (I used the Pillsbury flakey kind)
6 green onions sliced
4 to 6 strips of bacon crumbled
1 cup cheddar cheese shredded

Directions 

Combine whisked eggs and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. (make sure the eggs are no longer runny as each oven varies) Serve warm!