Peaches & Cream Oatmeal Cookies

Peaches & Cream Oatmeal Cookies
1/2 cup brown sugar
1/4 cup plus 2 Tbsp. white sugar
1/2 cup butter, room temperature
1/2 tsp. vanilla extract
1 egg
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 4-serving box instant vanilla pudding mix (dry)
4 individual packets of peaches n' cream instant oatmeal
3/4 cup white chocolate chips
In a large bowl, cream together the sugars and butter until smooth. Add in the vanilla and the egg and continue mixing until combined. In a separate bowl, whisk together the flour, baking soda, salt, and vanilla pudding mix. Add the dry ingredients to the wet and stir until well incorporated.  Stir in the contents of the instant oatmeal packets and the white chocolate chips until evenly distributed.  Cover and refrigerate the cookie dough for at least half an hour prior to baking. Preheat the oven to 350 degrees F and line the cookie sheets with parchment paper.  Roll the chilled dough into small balls and place on the prepared cookie sheets. Bake for 9-11 minutes, until the cookies just begin to lightly brown around the edges and the middle has just set. Remove from the oven and place on wire racks to cool.

Almond Cream Cheese Crinkles

Almond Cream Cheese Crinkles
1 box Golden Butter cake mix
1 egg
1 stick butter, softened
1 tsp almond extract
8 oz cream cheese, softened
powdered sugar
In a large bowl, mix together cake mix, egg, almond extract, cream cheese and butter with a hand-held mixer. Cover dough and refrigerate overnight.  Preheat oven to 325. Roll dough into 1-inch balls and coat in powdered sugar. Place on parchment lined cookie sheet and bake for 10 minutes. The tops will look under cooked, but the bottoms will be golden brown. Allow to cool completely before serving.

Slow Cooker Turkey and Cornbread Dressing

Slow Cooker Turkey and Cornbread Dressing
Corn Bread Dressing
3 batches of corn bread (recipe here)
1 onion
3 stalks celery
1 can cream of chicken
5 to 5 1/2 cups chicken stock
1 can cream of mushroom
3 pieces wheat bread
salt, to taste
pepper, to taste
1 -2 tsp sage
Turkey
1 (3lb) boneless frozen turkey breast (thawed)*
salt
pepper
garlic powder
To prepare cornbread dressing:  Chop onion and celery in food processor. Crumble cornbread and add remaining ingredients (except turkey). Stir well. Place dressing in slow cooker that has been sprayed with cooking spray.
To prepare turkey breast:  Remove turkey breast from wrapper. Season turkey with salt, pepper and garlic powder.  Place seasoned turkey breast on top of dressing in slow cooker. (shove it down in the dressing) Cover and cook on HIGH 3 1/2 to 4 hours.  *If using a bone-in turkey breast, reduce chicken stock to 4 cups and cook on HIGH for 4 1/2 to 5 hours.*

King Ranch Chicken and Rice Bake

King Ranch Chicken and Rice Bake
12 oz cooked, chopped chicken
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
8 oz Velveeta cheese, cubed
1/2 cup chicken broth or water
2 cups instant white rice
1/2 cup cheddar cheese
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.  In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.  In a microwave safe bowl, melt Velveeta cheese on high 60 seconds in the microwave. Stir in soup, chicken broth and Rotel tomatoes. Microwave on high and additional 1-2 minutes, until smooth. Stir in chopped chicken and rice. Pour rice mixture into prepared pan. Top with 1/2 cup cheddar cheese.  Bake for 20-25 minutes, until cheese is melted and bubbly.

Chicken Alfredo Rollups

Chicken Alfredo Rollups
2 cups cooked chopped chicken
4 oz cream cheese
1/4 tsp garlic powder
1 1/2 cups mozzarella cheese, divided
1 can refrigerated crescent rolls
1 jar (15-oz) Alfredo sauce
Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray.  Combine chicken, cream cheese, garlic and 1 cup mozzarella cheese. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chicken mixture. Roll crescent rolls up.  Place crescent rolls in dish. Pour Alfredo sauce over crescent rolls. Top with remaining 1/2 cup of mozzarella cheese.  Bake for 30 minutes or until bubbly.

Easy Peach Cobbler

Easy Peach Cobbler
2 15oz cans of peaches (drain one can and reserve the syrup of the other)
1 stick butter
1 cup flour (self-rising)
1 cup sugar
1 cup milk
Preheat the oven to 350 degrees F.  Melt the butter on the stove and pour into a 9x12 baking dish.  In a separate mixing bowl mix together the flour, sugar, milk and reserved syrup from one can.  Pour the mix over the melted butter and layer the peaches on top (do not mix).  Bake for approximately 1 hour. The cobbler is done when the batter rises and the crust is a nice golden brown.

Ground Beef Goulash

Ground Beef Goulash
2 pounds lean ground beef
2 cups chopped onions
1 cup chopped red bell pepper
1 (14.5 ounce) can beef broth
4 potatoes, peeled and quartered
1 cup sliced carrots
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon crushed garlic
1 1/2 teaspoons paprika
1 dash hot sauce (such as Tabasco), or to taste
salt to taste
Heat a large skillet over medium heat. Cook and stir beef, onion, and red bell pepper in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.  Transfer beef mixture to a slow cooker; add beef broth, potatoes, carrots, ketchup, Worcestershire sauce, garlic, paprika, hot sauce, and salt. Stir the mixture, making sure the potatoes remain submerged in liquid.  Cook on Low for 4 hours.

Philly Steak Rice

Philly Steak Rice 
1 bell pepper, diced
1 medium onion, diced
5 clove garlic, diced
8 oz mushrooms, sliced (optional)
1 lb ground beef
2 cup rice, dry measure
4 cup beef broth
1 tsp mccormick brand montreal steak seasoning
2 cup cheese, whichever type you prefer
In a large skillet, sauté onions, peppers, mushrooms, & garlic in a couple tablespoons of oil or butter.  Once veggies are softened, add ground beef and seasoning. Stir and cook until browned.  Drain some of the grease from pan, then add rice & stir.  Add broth and bring pot to a rapid boil, stirring occasionally.  Let boil for about 5 minutes uncovered, stirring so rice doesn't stick or burn.  Reduce heat to medium low and cover. Cook for 10-15 minutes, without stirring.  Most of the liquid should be absorbed at this point. If not, cook 5-10 minutes more.  Add cheese, cover and cook 5 more minutes.

Korean Beef

Korean Beef
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Mississippi Mud Cheesy Potatoes

Mississippi Mud Cheesy Potatoes
8-10 Cups potatoes, diced finely
16 ounces cheddar cheese, cubed or shredded
1 Cup mayonnaise (real)
1 package bacon, cooked and torn into large bits
1/2 Cup green onions, chopped
1 can of black olives, chopped
In a 9x13 pan or 3 quart casserole dish, mix potatoes, cheddar cheese, bacon, olives, and green onions.  Stir in mayonnaise.  Bake at 325 for an hour and a half or until potatoes are tender. Top with additional cheese if desired.

Tomato-Cheese Spread

Tomato-Cheese Spread
1 (10-oz.) can Rotel tomatoes
1 cup mayonnaise
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
2 (8-oz.) blocks sharp Cheddar cheese, shredded
3/4 cup chopped pecans
1 (4-oz.) jar chopped pimento, drained
1/3 cup chopped green onions
In a large bowl, combine tomatoes, mayonnaise, Worcestershire sauce and garlic salt. Stir in cheese, pecans, pimento and green onions. Serve with crackers or vegetables.

Squash Appetizer

Squash Appetizer
3 cups thinly sliced yellow squash
1 cup Bisquick
1/2 cup very thinly sliced onion
1/2 cup Parmesan cheese
1/2 cup oil
4 eggs, well beaten
2 Tbsp. fresh parsley, chopped fine
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. oregano
Dash pepper
1 clove garlic, minced
Mix all ingredients, stirring well. Pour into 9-by-13-inch pan and bake at 350 F for 25-30 minutes, or until browned. Cut into squares to serve.

Slow Cooker Pizza Dip

Slow Cooker Pizza Dip
1 (8-oz.) pkg. cream cheese, softened
1 tsp. Italian seasoning
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 (8-oz.) jar pizza sauce
1/4 cup pepperoni slices, cut up
Combine all ingredients in a slow cooker and cook on high for 1 hour.

Bearcat Dip

Bearcat Dip
1 lb. baby portabella mushrooms, chopped
1 bunch green onions, chopped
1/2 stick unsalted butter
2 (8-oz.) pkgs. cream cheese, softened
12 oz. sour cream
1 (8-oz.) pkg. sharp Cheddar cheese, grated
1 can black olives, drained and coarsely chopped
1 can sliced water chestnuts, drained and coarsely chopped
2 tsp. Tony Cachere’s Creole Seasoning
1 lb. bacon, cooked crisp and crumbled
Sauté mushrooms and green onions in butter over medium heat. Mix cream cheese, sour cream and grated Cheddar in a bowl; stir in sautéed mixture. Add black olives, water chestnuts and seasoning mix. Pour into baking dish or slow cooker and heat until bubbly. Top with crumbled bacon. Use sliced French bread or chips or choice for dipping.

JALAPENO POPPER CHICKEN SOUP

JALAPENO POPPER CHICKEN SOUP
4 tablespoons butter
2 teaspoons minced garlic
2 teaspoons onion powder
4 tablespoons flour
3 cups milk (I use half & half, you could also use heavy cream)
1½ cups chicken broth
½ cup jalapeno juice (from a jar of jalapeños)
2 cups shredded chicken breast (rotisserie chicken works, or two chicken breasts cooked and shredded)
1-2 teaspoons salt
4 ounces cream cheese
1 cup sharp white cheddar cheese, shredded
½ cup sliced jalapeños (I prefer jarred/canned jalapeños in this recipe)
optional:crispy tortilla strips or crumbled tortilla chips
In a large pan/pot (big enough for a batch of soup) melt butter over medium heat. Add garlic and onion powder and saute 1-2 minutes until garlic is fragrant. Add flour and stir until mixture comes together.  Gradually whisk in milk until smooth. Add chicken broth, jalapeño juice, chicken, salt, cream cheese, cheddar cheese, and jalapeños. Stir until cheeses are completely melted. Taste and add salt and pepper to taste as needed. Serve with crispy tortilla strips if desired. Enjoy!

SLOW COOKER BROCCOLI BEEF

SLOW COOKER BROCCOLI BEEF
1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
⅔ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
¼ teaspoon red chili flakes (optional)
4 cups broccoli florets
2 tablespoons corn starch + 4 tablespoons cold water
Grease the inside of a slow cooker. Add steak, beef froth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.  minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.  Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.

Creamy Ranch Pork Chops

Creamy Ranch Pork Chops
2 tablespoons olive oil
8 boneless pork chops, cut into chunks
2 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
1 (10.75 ounce) can milk
1 (1 ounce) package dry ranch salad dressing mix
4 ounces Ranch salad dressing
4 ounces cream cheese
Heat oil in skillet. Add chops and cook until browned seasoned well with garlic salt, onion powder and Tony's.  Add soup, milk, ranch dressing, cream cheese and package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice, mashed potatoes or egg noodles.

Smothered Pork Chops

Smothered Pork Chops
6 bone in center cut chops , or boneless
2 - 3 Tbsp oil for browning chops
salt and pepper to season pork
onion powder for seasoning pork
1 large onion, sliced
1 can(s) (14 ounce) cream of mushroom soup
1 can(s) (14 ounce) cream of chicken soup
1 can(s) ( 10 ounce) cream of onion soup
1/2 c milk
1/4 c worcestershire sauce
1/2 small can, french fried onions
Season chops.  Brown chops over medium heat in oil for approximately 5 minutes each side.  In the same skillet, caramelize onions.  Place browned chops in the casserole dish. ( or crock pot ) Mix soups, onion, milk and Worcestershire sauce in medium bowl.  Pour mixture over chops; sprinkle with french fried onions and bake for at least 60 minutes or until chops are tender in a 350 degree oven. ( In crock Pot - 3 hrs high or 6 -7 hrs on low ).  It should be bubbly and golden...  Serve over buttered, parsley egg noodles, mashed potatoes or rice.
Note: Sour cream can also be mixed in at the end of crock pot method. It gives it some added flavor. ( Optional ) I like it either way. If adding to oven method, add it to the soups before pouring over meat.

RANCH-CHICKEN FAJITA BOWLS

RANCH-CHICKEN FAJITA BOWLS
1 to 1-1/2 cups prepared rice
2 tablespoons olive oil
1-pound skinless, boneless chicken breast strips
salt and fresh ground pepper, to taste
¼ teaspoon chili powder
¼ teaspoon garlic powder
1 red, yellow, or green bell pepper, seeded and cut into thin strips
1 small yellow onion, sliced
¼ cup ranch salad dressing
½ cup salsa
½ cup shredded cheddar cheese (I like to use white cheddar)
1 tablespoon fresh lime juice
cilantro or parsley for garnish
6-inch whole wheat tortillas, optional
sour cream, optional
Cook rice and set aside.  In a large skillet, heat olive oil.  Season chicken strips with salt, pepper, chili powder and garlic powder.  Add to skillet and cook 1 minute per side.  Add peppers and onions; continue to cook 8 to 10 minutes, or until chicken is done and vegetables are tender.  Add rice and salsa to skillet and cook, stirring frequently, just until heated through.  Remove from heat and add ranch dressing; stir until well combined. (You can use less or more Ranch)  Stir in lime juice.  Top with cilantro or parsley and cheese.  Serve as is or divide mixture between tortillas and top with sour cream.

CHORIZO, RICE AND BEAN SOUP

CHORIZO, RICE AND BEAN SOUP
2 tablespoons butter
1 yellow onion, diced
2 garlic cloves, chopped
1-pound ground chorizo (you can also use the chorizo sausage sold in casings - remove from casings when cooking)
salt and fresh ground pepper, to taste
1 can (15-ounces) diced tomatoes
1 can (15-ounces) beans, rinsed and drained (you can use pinto beans, great northern, kidney... whatever you have on hand)
2 teaspoons dried parsley
2 cups beef stock
2 cups water
½ cup uncooked rice (feel free to use white, brown, wild, etc...)
chopped fresh parsley or cilantro
lime wedges (optional)
Melt butter in a dutch oven or a soup pot.  Add diced onion and cook for 1 minute.  Stir in garlic; continue to cook for 30 seconds, stirring occasionally.  Add chorizo; season with salt and pepper and cook over medium-high heat for 4 to 5 minutes, or until browned, stirring to break up and crumble the meat.  Stir in diced tomatoes and beans.  Season with dried parsley and continue to cook for 2 minutes.  Add beef stock and water; bring to a boil, stirring occasionally.  Stir in rice and reduce heat to a simmer.  Cover and continue to cook for 12 to 15 minutes, or until rice is thoroughly cooked.  Remove from heat.  Ladle soup into bowls; add fresh lime juice from one small wedge, sprinkle with parsley or cilantro and serve.

The Best Oven-Fried Chicken

The Best Oven-Fried Chicken
3 chicken breasts, cut in strips (I get about 3 out of one breast)
4-5 tbsp butter
1 cup flour
½ tsp salt
1 tbsp seasoning salt (I use Lawry's)
½ tsp pepper
2 tsp paprika
Preheat oven to 400 degrees F. Place butter on a large baking sheet and place in the oven to melt.  Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.  Take your baking sheet out of the oven once the butter has melted and place your chicken on it, leaving a space between each strip. Bake 10-12 minutes, flip gently with a pair of tongs, and bake another 10-12 minutes.  Be sure to check to make sure your chicken is cooked, as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 5-10 minutes if needed.  Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately.

Cracked Out Tater Tot Casserole

Cracked Out Tater Tot Casserole
16 oz sour cream
1 can Cream of Chicken soup
1 (1oz) package Ranch dressing mix
1 (3oz) bag real bacon pieces (Oscar Meyer)
2 cups shredded cheddar cheese
2 lb bag frozen tater tots
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.  In a large bowl, mix together sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.  Bake for 40-45 minutes, until bubbly.

LIGHT CREAMY CHICKEN TORTILLA SOUP

LIGHT CREAMY CHICKEN TORTILLA SOUP
1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, diced
1 garlic clove, minced
2 cans (14-ounces) diced tomatoes, undrained
1 carton (32-ounces) chicken broth
1 can (16-ounces) refried beans
¼ teaspoon ground cumin, or to taste
salt and fresh ground pepper, to taste
2 to 3 cups shredded cooked chicken
1 cup canned corn kernels
1 cup Mexican Blend Shredded Cheese (optional)
Avocado Slices (optional)
Tortilla Strips (optional)
Heat butter and olive oil in a soup pot.  Add onions and saute just until soft and translucent.  Add garlic and cook for 1 minute.  Stir in tomatoes and add chicken broth.  Stir in refried beans and season with cumin, salt and pepper.  Continue to mix until well combined; turn the heat up and bring to a boil.  Turn heat down to medium-low; add chicken and corn kernels; continue to cook for 5 to 7 minutes, or until heated through.  Ladle into bowls and top with cheese, avocado and tortilla strips.  Serve.