PEPPERONI PIZZA LASAGNA ROLLS

PEPPERONI PIZZA LASAGNA ROLLS
For the Sauce:
1 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
2 garlic cloves, minced
1/2 of a medium yellow onion, diced small
28 ounce can HUNTS’s 100% Natural Diced Tomatoes
3 ounces tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
pinch of red pepper flakes
salt and pepper to taste
For the Lasagna Rolls
10 traditional lasagna noodles, cooked, drained and rinsed with cold water
2 cups of the pizza sauce you prepared
1 egg, lightly beaten
1 and 1/4 cup part-skim ricotta cheese
1 and 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
3/4 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
3 ounces sliced pepperoni (50-60 slices)
For the Sauce:  In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and saute until tender, about five minutes. Stir in HUNT's Tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.  Simmer for 15 minutes. Cool slightly. With an immersion blender, CAREFULLY blend until sauce has desired texture. I love it slightly chunky. If you like it really smooth you can also throw it in a blender. Store in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.)
For the Lasagna Rolls:  Preheat oven to 350 degrees Fahrenheit. Cook noodles according to directions on package -- once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.  Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside.  Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup grated KRAFT Parmesan cheese, parsley and pepper until well combined.  To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5-6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled. Pour 1 and 1/2 cups pizza sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup KRAFT Parmesan cheese.  Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. Let stand about 10 minutes prior to serving.

TWO TIMIN’ PASTA BAKE

TWO TIMIN’ PASTA BAKE
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
Cook pasta according to directions and drain.  Mix the sauces together in a large bowl.  Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.  Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

GREEN CHILI CHICKEN PUFFS

GREEN CHILI CHICKEN PUFFS
3 boneless chicken breasts, cooked and cubed into very small pieces
1 8oz. pkg. cream cheese, softened
1 (7 oz.) can diced green chilis
4 green onions, chopped
Salt and Pepper to taste
2 cans Pillsbury Crescents rolls
1 can cream of chicken soup
½ cup sour cream
2 Tbsp. milk
Grated Mexican cheese (or cheddar jack would work)
Preheat oven to 375 degrees.  Lightly spray a large cookie sheet.  Mix together the cream cheese, green chilis and chopped green onions. Add salt and pepper to taste.  Unroll the crescents so that they are in rectangle shapes. (You will get 4 rectangles out of each can, using 2 crescents for each rectangle).  Make sure the seams are pressed together well. Place about ¼ cup of the chicken mixture on top of the crescent rectangle. Fold over and press the edges together all around the the crescent.  Place on the cookie sheet and cook for 15 minutes, or until golden brown.  Mix the soup, sour cream and milk together and heat in a small saucepan.  When ready to serve, pour the sauce over the puff and top with cheese.

CREAMY RANCH CROCK POT CHICKEN

CREAMY RANCH CROCK POT CHICKEN
6 chicken breasts
2 cans cream of chicken soup
½ cup sour cream (or more if you like, I sometimes use 1 cup)
1 pkg. Hidden Valley Ranch dressing mix
Lawry's Season Salt
Pepper
Place chicken in the bottom of your crock pot.  Sprinkle chicken with Lawry's salt and pepper.  Mix soup and sour cream together pour over the chicken.  Sprinkle package of ranch mix over the top. Cover with lid.  Cook on low for about 6 hours.  Serve over rice or potatoes.

Butterfinger Pound Cake

Butterfinger Pound Cake
Cake
1 box yellow cake mix
1 (3.4 oz) pkg vanilla instant pudding
4 eggs
1 cup water
1/3 cup vegetable oil
2 tsp vanilla extract
4 (1.9 oz) Butterfingers candy bars, finely crushed
Frosting
1/2 cup butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2 Tbsp milk
Preheat oven to 350ºF. Grease and flour 10-inch Bundt pan. Set aside.  Combine cake mix, pudding mix, eggs, water, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in crushed Butterfingers, reserving 1 or 2 Tbsp of Butterfingers for the top, if desired. Pour into prepared pan.  Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate and cool completely.  To make the frosting:  In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency.  Spread frosting over top of cooled cake.   Sprinkle with reserved crushed Butterfingers.

Toffee Cream Cheese Dip

Toffee Cream Cheese Dip
1 8oz package cream cheese
1/2 c brown sugar
1/4 c white sugar
1 tsp vanilla
half bag toffee bits
Combine first 4 ingredients and mix with a hand mixer until light and creamy. Stir in toffee bits. Slice up some apples, dig in and enjoy!

Green Chili Sour Cream Sauce Chicken Enchiladas

Green Chili Sour Cream Sauce Chicken Enchiladas 
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 9x13 pan.  Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.  Pour over enchiladas and top with remaining cheese.  Bake 22 min and then under high broil for 3 min to brown the cheese.

Moscato Peach Wine Slushies

Moscato Peach Wine Slushies
1 bottle Moscato Wine (750ml) (I used Barefoot brand) plus more for blending *see note
2 cups frozen peaches (unsweetened)
½ cup powdered sugar (can cut back but it needs to be pretty sweet)
Add frozen peaches, sugar and a few splashes of moscato to food processor or blender.
Blend until completely smooth.  Pour in the rest of the moscato and blend until incorporated.
Quickly pour mixture into ice cube trays. (stir if peaches begin to settle on the bottom of blender jar).  Freeze.  Place frozen cubes in a blender. ( I never measure them out. I just toss a handful in and add more if I need it)  Add a splash of wine to make blending easier.  Blend until slush consistency, adding a splash of wine to thin it out if needed.  Pour into wine glasses, add a straw (if desired) and serve immediately.  Garnish with fresh fruit like strawberries and peach slices
Notes:
You'll need to add a few splashes of wine to the frozen ice cube for blending. You can reserve a small amount of wine or just use some wine from another bottle, which is what I do.
Add ice! If you like for your slushies to have those tiny little ice chips then throw in a few ice cubes and a little bit more wine!

Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells
8 oz of uncooked large shells
1 teaspoon of olive oil
1/2 lb uncooked chopped chicken
1 cup of alfredo sauce
1 3/4 cup of ricotta cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Preheat oven to 350 degrees.  Boil water and cook shells according to package directions. Drain and set aside.  Cut the chicken breasts into chunks and cook on medium heat in olive oil.  When the chicken is cooked, chop into smaller pieces.  In a medium bowl, mix ricotta and chicken.  Fill each shell with a rounded tablespoon of the ricotta/chicken mixture.  Pour 1/4 cup of alfredo sauce into a 9x13 casserole dish and spread to cover the bottom. Fill the casserole dish with the stuffed shells.  Pour 3/4 cup of alfredo sauce over the stuffed shells. Cover with foil and bake in a 350 degree oven for 30 minutes.  Remove from oven and add 1 cup of shredded mozzarella on top. Bake for 15 minutes uncovered.

Very Berry Cheesecake Salad

Very Berry Cheesecake Salad
1 (8 ounce) cream cheese, softened
½ cup sugar
8 oz cool whip, thawed
6 cups berries, I used
3 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
1 cup raspberries
In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.  Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake
1 box yellow cake mix, plus ingredients to make cake
2/3 cup peanut butter
1 1/2 cup chocolate syrup (Hershey's)
1 can sweetened condensed milk
8 regular Reese's peanut butter cups, divided
8 oz cool whip, thawed
1 (16oz) can chocolate frosting
Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9x13-inch pan.  While cake is baking, mix milk and chocolate syrup until well blended.  When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.  Chop Reese's cups into small pieces. Sprinkle half of the Reese's cups over cake.  Carefully combine chocolate frosting and Cool Whip. Spread over the top of cake, then sprinkle the remaining Reese's cup on top. Chill.

2 Ingredient Pumpkin Brownies

2 Ingredient Pumpkin Brownies
Brownies
1 "Family Size" box (19.5 oz) brownie mix
1 (15 oz) can pumpkin
Frosting - optional
½ cup butter
2 cups powdered sugar
¼ tsp pumpkin pie spice
Brownies
Preheat oven to 350°.  Line a 9x9 pan with foil and spray lightly with cooking spray.  In a bowl mix together brownie mix and pumpkin until smooth.  Spread batter into pan and bake for 25-30 minutes until set.  Let cool completely. Frost if desired.
Frosting
Cream butter and pumpkin pie spice until smooth.  Turn mixer to low and add in powdered sugar. Turn mixer up to medium and beat until fluffy.  Spread on brownies, if desired.

Cheesy Jalapeno Popper Baked Penne

Cheesy Jalapeno Popper Baked Penne
 Sauce:
½ cup butter
½ cup all-purpose flour (or rice flour)
3 cups whole milk
1 tsp dry mustard
salt to taste
¼ cup chopped pickled Jalapeno Peppers
1 pkg of Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia
Pasta:
3 cups penne pasta
Bread topping:
3 slices of bread, made into bread crumbs
¼ cup butter, melted
pickled Jalapeno pepper slices for garnishing
Preheat your oven to 400 degrees.  In a heavy pot melt the butter over medium heat.  Once the butter has melted, whisk in the flour until it is fully combined.  Whisk in the whole milk, whisking constantly until the mixture thickens.  Stir in the dry mustard, and chopped Jalapeno peppers.  Add the Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia, and stir constantly until the cheese has melted. Set aside.  Cook the penne pasta until it is al dente. Then drain and add the noodles to a 9x13 baking dish.  Add the cheese mixture to the penne and mix well.  In a small bowl combine the melted butter and bread crumbs, then sprinkle them evenly over the pasta. Top with a few pickled Jalapeno pepper slices as a garnish.  Bake for 25-30 minutes, or until the pasta is bubbling and the topping is golden brown.  Serve immediately and enjoy!

Chicken Different

Chicken Different
2 c. uncooked regular rice
2 ¼ c. milk or water
1 can cream of chicken soup
1 can cream of celery soup (or another cream of chicken)
Approx 6 chicken pieces*
1 pkg dry onion soup mix
Grated Cheddar Cheese
*For the Chicken Piece, bone-in are the most moist and give great flavor, but I had eating around a bone so I always use boneless skinless breasts, and anywhere between 1-2 lb of chicken. I also cut mine in half or in thirds just for serving size convenience.  Sprinkle rice into bottom of a greased 9x13 dish. Mix soups with milk and pour over rice. Mix well. Place chicken pieces into soup, sprinkle with dry soup mix and cheese. Seal pan with foil. Bake 350’ for approx 2 hours until rice is done.

Parmesan-Ranch Chicken

Parmesan-Ranch Chicken
2 boneless, skinless chicken breasts
1/2 cup Ranch dressing
1 cup panko bread crumbs
1/3 cup parmesan cheese, grated
1 tsp garlic powder
1 tsp seasoned salt
1/4 tsp pepper
cooking spray
Preheat oven to 425.  Pound chicken breasts to an even thickness.  Combine bread crumbs, parmesan, garlic powder, seasoned salt and pepper on plate.  Dip chicken in ranch (or marinate over night) and then coat in bread crumbs.  Place on baking sheet.  Sprinkle with additional parmesan cheese (if desired) and spray with cooking spray.  Bake for 20-25 minutes.

Pumpkin Poke Cake

Pumpkin Poke Cake
1 box yellow cake mix (try with a gluten-free cake mix!)
14 oz. canned pumpkin (not pumpkin pie filling)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. dried ground ginger
1/8 tsp. ground cloves
2 14 oz. cans sweetened condensed milk (you may only need one can... see note below)
1 c. heavy cream
1/2 c. powdered sugar
1 c. toffee bits
caramel topping, for drizzling
Preheat oven to 350. Grease a 9x9 baking dish.  Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the spices until a batter forms.  Pour batter into baking dish and then bake for 35-45 minutes or until a toothpick inserted comes out clean. Let cool completely after baking.  Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour both cans of the sweetened condensed milk over the cake, aiming to fill the holes. (Note: You might want to start off with one can of sweetened condensed... if you think it's enough, then don't use the other can. If you want the cake more oozey, add the next can-- use your judgement and personal preference for this one!) Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.  In a mixing bowl, beat heavy cream using an electrical mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of cake. Then sprinkle the toffee bits over the entire cake and drizzle with caramel topping over the cake. Refrigerate for 3-4 hours or overnight. Keep stored in the refrigerator.

Cheesecake Crescent Rolls

Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.  Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Cheeseburger Hashbrown Casserole

Cheeseburger Hashbrown Casserole
1 1/2 lbs ground beef
1/2 cup diced yellow onion
(2) 8 oz cans tomato sauce
3/4 cup ketchup
1/2 tsp salt
1/2 tsp pepper
2 cups frozen hashbrowns
1 cup shredded cheddar cheese
Preheat oven to 375 degrees. In a large sauté pan over medium heat, brown ground beef and drain fat. Add onion and continue cooking for 2 minutes. Add tomato sauce, ketchup, salt and pepper and simmer over medium heat for 5 minutes, stirring occasionally.  Pour into a 2 quart casserole dish. Layer hashbrowns evenly over top and sprinkle with cheddar cheese. Bake Cheeseburger Hashbrown Casserole uncovered at 375 degrees for 30 minutes or until cheese begins to brown.

Old Fashion Southern Butter Roll

Old Fashion Southern Butter Roll
Butter Roll
2 c self rising flour
½ c shortening
½ c milk
1 stick butter, softened
¼ c sugar
1 tsp cinnamon
Milk Sauce
2 c milk
⅔ c sugar
1 tsp vanilla
Instructions
Preheat oven to 350 degrees. Cut shortening into flour with fork. Sir in milk. On a floured surface, dump out dough and press together with hands to form a ball. Roll into a rectangle (about 8x10). Spread softened butter over dough, sprinkle ¼ c sugar and cinnamon over top. Roll up and press together lightly. Slice and place in 8x8 baking dish.  In a saucepan, combine all sauce ingredients and heat over medium heat, stirring constantly, until bubbles just begin to form. Pour milk sauce over rolls. Bake 30 to 40 minutes or until lightly brown. Allow to sit and cool slightly. Great with vanilla ice cream.

White Chicken Enchiladas

White Chicken Enchiladas
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.  In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and chilies.  Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Butter Rolls

Butter Rolls
1 Can Crescent Roll Dough ( 8 ounces)
¼ cup butter or margarine, softened
⅛ cup sugar
½ tsp cinnamon
Milk Sauce
1 cup whole milk
⅓ cup sugar
1 teaspoon vanilla
Instructions
Preheat oven to 350. Roll out crescent roll dough onto greased or floured surface. Press seams together.  Spread softened butter over dough, leaving ½ inch space at edges on all sides. Sprinkle with sugar and cinnamon. Roll up longways and squeeze lightly with hands to seal.  Cut into 10-12 slices.  Placed slices in greased 8 inch round pan.  Place milk and vanilla in measuring cup and heat in microwave until very warm. Stir in sugar until dissolved. Pour over rolls.  Bake for 30-35 minutes, or until golden brown on top. Once removed from oven, let sit for 5-10 minutes before serving.  Serve warm and enjoy!

Old Timey Butter Roll Dessert

Old Timey Butter Roll Dessert
 For the Butter Rolls
2 Cups Self Rising Flour
½ Cup Shortening
½ Cup Milk
1 stick (1/2 Cup) Butter, softened (course you can use margarine, don’t make no special trips to the store!)
¼ Cup Sugar
1 teaspoon cinnamon
For the Milk Sauce
2 Cups milk
⅔ Cups Sugar
1 teaspoon vanilla
Instructions
Cut shortening into flour really well with a fork. Stir in milk.  On a floured surface, dump out dough and press together with your hands to form a ball.  Roll out into a rectangle (about 7×10 in size). Spread softened butter over dough and then sprinkle ¼ cup sugar and cinnamon over top. Roll it up like a jelly roll and press it together lightly.  Cut into nine slices about one inch thick each. Place into a lightly greased 8×8 baking dish.  In medium sauce pot, combine all milk sauce ingredients. Heat over medium heat, stirring constantly, until mixture begins to bubble lightly. Pour over rolls in pan.  Bake at 350 for 30-40 minutes, or until rolls are lightly browned on top.  Allow to sit for a few minutes once it is done for the rolls to soak up more sauce. After you put each roll on a plate, spoon more sauce over it.

Homemade Yum Yum Sauce

Homemade Yum Yum Sauce
1-1/4 cup Hellmann's mayonnaise
1/4 cup water
1 teaspoon ketchup
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper
Mix all together until smooth and refrigerate overnight to marry the flavors.

Bacon Ranch Chicken Bake

Bacon Ranch Chicken Bake
3-4 Chicken Breasts
6-8 Tablespoons Ranch Dressing
6-8 Slices Bacon
4 Ounces Cheddar Cheese or Colby Jack Cheese
Place your chicken breast in a baking dish.  Spread 1-2 tablespoons of ranch dressing on each chicken breast.  Slice bacon to fit chicken breast and layer on top of ranch.  Bake in oven preheated to 400?F on top rack for 25-35 minutes or until chicken is no longer pink.  Top with cheese and return to oven for 3-5 minutes or until cheese is melted.  Serve with rice.

Buffalo Chicken Bake

Buffalo Chicken Bake
3-4 Chicken Breasts
6-8 Tablespoons Buffalo Sauce
11/2 Bell Peppers - combination of red, orange and yellow
1 Cup cheddar cheese or mexican blend cheese, shredded
Lay the chicken breasts flat in a glass baking dish.  Pour 1-2 tablespoons buffalo sauce over each chicken breast.  Layer thinly sliced bell peppers on the chicken.  Spread cheese evenly over the top.  Bake at 350 for 35-45 minutes or until the chicken is no longer pink.  Serve hot and Enjoy!

Slow Cooker John Wayne Casserole

Slow Cooker John Wayne Casserole
1 (32-oz.) bag tater tots (not thawed)
1 lb, ground beef
1 small yellow onion, diced
1 green bell pepper, diced
1 (1.5-oz.) pkg. taco mix
water (add the amount of water to the meat that the taco mix says to add
1 cup sour cream
1 (8-oz.) pkg. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
⅛ tsp. salt
¼ tsp. pepper
½ tsp. onion powder
diced tomatoes for servings (about 2 small tomatoes)
Spray a 6-quart oval slow cooker with non-stick spray. Add the tater tots down in a single layer. Set aside.  In a large skillet, set over medium high heat, brown the hamburger, onions and bell pepper. When the meat is browned, drain the fat. Add the amount of water the taco packet says to add to the meat (my packet said to add ¾ cup). Add the taco packet, and continue cooking and stirring until the meat and the seasoning has thickened.  Pour the meat mixture over the tater tots in the slow cooker.  In a medium sized bowl add the sour cream, salt, pepper, onion powder, and half of the cheese (this is about a heaping cup of shredded cheese, save the other half to top the casserole at the end.)  Spread this sour cream cheese mixture over the meat mixture in the slow cooker.  Cover and cook on LOW for 4.5 hours, without opening the lid during the cooking time.  After the cooking time is up add the remaining cheese evenly over the casserole.  Cover and let the cheese melt, this will only take about 5-10 minutes.  To serve, top with diced tomatoes.

STUFFED FRENCH BREAD

STUFFED FRENCH BREAD
1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)
Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.  Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.  Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.  Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Cucumber Salad

Cucumber Salad
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon celery seed
7 cups thinly sliced peeled cucumbers (about 6 medium)
1 large onion, chopped
1 medium green pepper, chopped
In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate, covered, at least 1 hour, stirring occasionally.

Easy Barbecue Chicken Bake

Easy Barbecue Chicken Bake
3-4 boneless skinless chicken breasts
4-6 tablespoons barbecue sauce
1/2 large yellow onion sliced
4 oz sharp cheddar cheese
Place the chicken breasts in a single layer across the bottom of a glass baking dish sprayed with non stick spray.  Spread barbecue sauce on the top of each chicken breast.  Sprinkle the onions evenly over the top of the chicken breasts then top with cheese.  Bake in an oven preheated to 350?F for 40-50 minutes or until the juices run clear and the center is no longer pink.  Serve hot over rice or greens.

BBQ Pork Dip

BBQ Pork Dip
12oz  (2 cups)cooked pork, chopped
1 (8oz) block cream cheese, softened
3/4 cup bbq sauce
1/4 cup ranch dressing
1/4 cup sour cream
1 1/2 cup cheddar cheese, shredded
1 green onion, chopped
Preheat oven to 350.  In a mixing bowl combine pork, cream cheese, sour cream, ranch dressing, barbecue sauce, and 1 cup of cheddar cheese. Pour mixture into a lightly greased 8x8 baking dish. Top the dip with chopped green onion and remaining cheese.  Bake for 25-30 minutes or until bubbly.

Snicker Caramel Apple Pie

Snicker Caramel Apple Pie
1 pie crust
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers chopped
2 1/2 cup COOL WHIP whipped topping softened
1/4 cup sweetened condensed milk
4 oz softened, cream cheese (could also substitute with one small packet of pudding)
Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top.  Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust).  Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours. Take out about 5 minutes before serving and top with fresh apple slices. Enjoy!
**notes: this pie is best on the first day! if you want to keep the apples from browning, you can put a little lemon juice on them.

Philly Cube Steaks

Philly Cube Steaks
4 beef chuck cube steaks
1 - 2 large onions in half moon slices
cheese - provolone, mozzarella - your choice
4 tbsp. butter
1 tbsp. olive oil
salt to taste
black pepper to taste
In a large frying pan or skillet with a lid and over medium heat, melt two tablespoons of butter. Add in the onion slices and stir to coat in the butter. Caramelize the onions over medium low heat. This takes about 20 minutes or so. Remove the onions to a waiting bowl.  In a large frying pan or skillet with a lid and over high heat, melt 2 tbsp. butter and the olive oil together. When the butter is just starting to brown and the pan is screaming hot, add in the cube steaks and try not to crowd them in the pan.  Fry the cube steaks quickly on one side - about a minute and flip over. As soon as you flip over the cube steaks add a pile of onions on top of each one and add as much cheese as you like on top and turn the heat down to low. Immediately cover and cook until the cheese melts, about 1 -2 minutes more. You don't want to over cook the cube steaks.  If the cheese is not melting, I suggest you keep it covered but turn the heat off. The residual heat and being covered should help.

Sausage & Cheese Bread

Sausage & Cheese Bread
1 lb. pork sausage
1/4 cup chopped onion
1/4 cup Parmesan cheese
1/2 cup grated cheddar cheese
1 egg
1/2 teaspoon Texas Pete hot sauce
1 1/2 teaspoon salt
Dash of red pepper flakes
2 cups baking mix - Bisquick
2/3 cup milk
1/4 cup mayonnaise
Preheat oven to 350 degrees.  Coat a 9x5 inch loaf pan with cooking spray.  Crumble sausage into a large skillet and cook along with onion until brown.  Drain on paper towels and cool.  In a large bowl, combine egg, cheeses, hot sauce, salt and pepper.  Mix well.  Add baking mix, milk,  and mayonnaise.  Stir.  To the mixture, add sausage & onions.  Mix until just blended.
Pour into loaf pan and bake for 45 to 50 minutes.  Let rest in pan for 10 minutes.  Turn out to plate to serve.

Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup
3 boneless skinless chicken breasts, thawed
1 (4oz) can chopped green chillies, drained
2 cloves garlic, minced
1 (15oz) cans diced tomatoes
1/2 c. chicken broth
1/2 c. half and half OR heavy cream
1 tsp. cumin
salt and pepper
corn tortilla chip strips OR crushed up tortilla chips
2 Tbsp cilantro, chopped
1 lime, cut into wedges
Place chicken breasts in the crock pot. In a separate bowl combine diced tomatoes, chillies, garlic, chicken broth, and cumin. Mix together and pour over chicken.  Cook on low 5-5 1/2 hours, or until chicken is cooked. Remove chicken from the crock pot and shred with two forks; place back in the crock pot.  Add half and half or heavy cream and stir. Allow to simmer for 15 minutes before serving.  Serve with tortilla chip strips or crushed tortilla chips, cheese, cilantro, and a squeeze of lime. Enjoy!

Aromatic Oven Fried Chicken

Aromatic Oven Fried Chicken 
3 large chicken breasts, cut into strips
4-5 tbsp of fresh butter
1 cup of flour
1/2 tsp of sea salt
1 tbsp of seasoning salt
1/2 tsp of black pepper
2 tsp of paprika
Pre-heat stove to 400 degrees F.  Carefully place fresh butter onto a nice large clean baking sheet and then put into the oven to melt.  Next, combine all of the ingredients except chicken breasts in a nice large paper or a ziploc bag. Add the chicken breasts and then shake to coat.  Next, take the baking sheet out of the stove as soon as the butter has melted and then put your chicken breasts onto it, ensuring to leave a space right between each strip. Then bake for 10 to 12 minutes, proceed to flip carefully using a pair of tongs, and then bake for another 10 to 12 minutes.  Make sure that you check that your chicken breasts are  cooked, as the actual thickness can affect the time taken to bake. You really want it to be cooked but not cooked so much that it is overdone and dry. Next, bake for another 5 10 minutes if its needed.  Remove from oven to a plate that is lined with a paper towel to soak up anyof the excess grease. Serve right away.

Fish Chowder

Fish Chowder
2 tablespoons butter, or more to taste
1 sweet onion (such as Vidalia®), diced
1 1/4 cups water, divided
1 pound cod fillets
1 large russet potato, peeled and cut into cubes
salt and ground black pepper to taste
1 cup whole milk
1 cup evaporated milk
Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.  Pour 1 cup water in the skillet and bring to a simmer. Lay fillets into the water and poach until fish flesh can be gently broken with a fork, 5 to 7 minutes. Remove fish and onions from the skillet with a slotted spoon to a bowl.  Pour remaining 1/4 cup water into the skillet with the potato cubes; season with salt. Place a cover on the skillet and bring the liquid to a boil; cook until the potatoes are beginning to soften, but remain firm, 5 to 7 minutes.  Return fish and onion to the skillet; add whole milk and evaporated milk. Season everything with salt and pepper; heat until just before the liquid comes to a boil and remove immediately from heat.

Brown Sugar Glazed Garlic Pork Chops

Brown Sugar Glazed Garlic Pork Chops
4-5 boneless, pork chops
¼ cup light brown sugar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons Extra Virgin Olive Oil (we used organic)
 In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper.  Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix.  Heat olive oil in a skillet over medium/high heat.  After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through. Enjoy!

Poppers

Poppers
jalepeno peppers (cut open and remove all seeds)
8 oz cream cheese
1/2 cup shredded cheddar cheese
seasoning such as Soul Seasoning or Seasoning Salt, garlic, Old Bay, etc
2 green onions, sliced
6 -8 slices bacon, cooked, drained, crumbled
Parmesan cheese
Mix the cheeses.  Add the seasonings, onions and bacon.  Fill the peppers with the mixture and sprinkle with Parmesan cheese.  Place on a foil lined pizza pan or baking sheet.  Bake in a 375º oven for about 20-30 minutes.  Keep a check on them after 20 minutes and bake until the peppers look done and the filling is all melty and gooey.   Cool and enjoy!  I served these with Ranch Dressing.