Homemade Balsamic Glaze

Homemade Balsamic Glaze
16 ounces, fluid Good Balsamic Vinegar
1/2 cup Sugar
Salt
Pour balsamic vinegar into a saucepot. Add regular granulated sugar and a couple pinches of salt. Stir to combine.  Place the saucepot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it.  When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool.  Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.

Chicken Piccata

Chicken Piccata
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside. In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour. In a large skillet, melt butter/margarine and brown the coated chicken pieces. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Great Pumpkin Dessert

Great Pumpkin Dessert
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.  In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.  Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.  Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Easy Tomato Baked Chicken

Easy Tomato Baked Chicken
1 lb chicken pieces, I used thighs
3/4 cup zesty Italian dressing, divided
2 (14oz) cans diced tomatoes with garlic, basil, and oregano, drained
1/2 tsp garlic powder
1/4 cup parmesan cheese
white rice (if desired)
Pour 1/4 cup dressing over chicken and place in refrigerator to marinade for at least 30 minutes. Remove chicken from marinade and place in the bottom of a 9x13 baking dish (discard used marinade). In a separate bowl, combine both cans of drained tomatoes, 1/2 cup dressing, and garlic powder. Pour tomatoes over chicken. Sprinkle with parmesan cheese. Bake at 425 for about 40 minutes or until internal temperature reaches 165 degrees. Serve chicken alongside rice topped with tomatoes. If using a crockpot, arrange chicken and tomato mixture the same as above and cook on low for 6 hours or high for 3 hours.

Green Enchilada Chicken Soup

Green Enchilada Chicken Soup
2 cups cooked chicken breast, shredded or diced
2 (10 oz) cans mild green enchilada sauce
2 (14 oz) can chicken broth
2 cloves minced garlic
6 oz cream cheese, softened to room temperature
1/4 cup green onion, diced
1 avocado, chopped
1 cup sour cream
dried parsley, for garnish
Combine chicken, enchilada sauce, and chicken broth in a stock pot. Bring to a boil, then reduce heat to a simmer. Add garlic, and cream cheese and simmer for 10 minutes, stirring occasionally, until the cheese is completely melted. Stir in the green onion. Serve topped with avocado and a dollop of sour cream.

Christmas Cranberry Dip

Christmas Cranberry Dip
12oz bag fresh cranberries
1 cup sugar
1 cup pineapple preserves
8oz cream cheese, room temperature
buttery crackers
In a 2 quart baking dish, stir together cranberries and sugar. Cover and bake at 350 degrees for 30 minutes. Remove cover and stir to be sure cranberries have popped and released their juices. Add pineapple preserve and stir until well combined. Allow to cool to room temperature and place in an airtight container in the refrigerator overnight. Spread cream cheese over bottom of a pie plate or 8x8 baking dish. Spoon cranberry mixture over cream cheese and spread out evenly.

Strawberry & Lime Moscato Punch

Strawberry & Lime Moscato Punch
1.5 liter of Moscato wine
1 can frozen limeade concentrate, defrosted
1 c strawberries, diced plus 1 c strawberries sliced
1 lime sliced
2 Liter 7 Up
Place 1 cup of diced strawberries and ¼ cup of limeade in a blender and puree.  Run through a strainer to remove most of the seeds.  Pour into a pitcher, add remaining limeade and moscato into the pitcher.  Garnish with strawberry and lime slices.  Chill in fridge, when ready to serve top each glass with 7 Up.

Deep Fried Jalapeno Slices

Deep Fried Jalapeno Slices
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs
1 cup beer
1/2 quart vegetable oil
2 cups sliced jalapeno peppers
Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.  In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).  Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!

Peanut Butter Pie

Peanut Butter Pie
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped
Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.  Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Stuffed Mushrooms

Stuffed Mushrooms
3 slices bacon
1/2 (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese
Preheat an oven to 350 degrees F (175 degrees C).  Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.  Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Party Punch

Party Punch 
1/2 gallon strawberry sherbet
2 (64 fluid ounce) bottles fruit punch
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled
Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda.

Bacon Cheese Dip

Bacon Cheese Dip
4 slices bacon
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
8 ounces Swiss cheese, shredded
2 green onions, finely chopped
4 buttery round crackers, crushed
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.  In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more.  Sprinkle crushed crackers on top. Serve warm with crackers.

Cucumber Dill Dip

Cucumber Dill Dip
1 (1 ounce) packet Hidden Valley Ranch Mix
2 cups sour cream
1/2 cucumber
1/2 teaspoon dried dill weed
Chips or vegetables for dipping
Prepare dip mix according to package directions. Peel, seed and dice cucumber; add to prepared dip along with dill weed.  Delicious with chips or vegetables.

Muffaletta Dip

Muffaletta Dip
1/2 cup chopped stuffed olives
1/4 cup chopped black olives
2 tablespoons Italian dressing
1 (8 ounce) package cream cheese
1 cup shredded mozzarella cheese
4 slices smoked ham, chopped
4 slices hard salami, chopped
Preheat oven to 350 degrees F.  Combine stuffed olives, black olives, and Italian dressing together in a bowl. Mix cream cheese, mozzarella cheese, ham, and salami together in a separate bowl. Spread cheese mixture into a pie plate.  Bake in the preheated oven until bubbling, 15 to 20 minutes. Top dip with olive mixture.

Philly Cheese Steak Dip

Philly Cheese Steak Dip
1½ cups grilled and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese
Saute onion and green pepper in olive oil over medium heat. Set aside.  In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.  Serve with chips or toasted baguettes.

BBQ Chicken Bacon Dip

BBQ Chicken Bacon Dip
8 oz cream cheese, softened
¼ cup mayonnaise
½ teaspoon granulated garlic
½ teaspoon salt
½ cup barbecue sauce
1½ cups diced cooked chicken
1 cup shredded Colby-Jack cheese
3 slices bacon, cooked and crumbled
2 green onions sliced
Preheat oven to 375 degrees.  Mix cream cheese, mayo, garlic and salt together until well combined. Spread evenly into the bottom of a pie plate or oven safe dish. Pour barbecue sauce over cream cheese mixture and spread evenly. Add chicken and top with shredded cheese. Sprinkle bacon over cheese.  Bake for 25 minutes or until cheese is melted.  Top with green onions and serve with Kettle Chips!

Pepperoni Dip

Pepperoni Dip
1/2 pound pepperoni sausage, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F.  In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese.  Bake uncovered 15 minutes, or until bubbly and lightly browned.

Easy Sausage Cheese Balls

Easy Sausage Cheese Balls
1 pound sausage
4 cups shredded Cheddar cheese
3 cups baking mix
Preheat oven to 400 degrees F.  In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.  Bake for 12 to 15 minutes. Serve hot.

Pineapple Punch

Pineapple Punch
4 cups pineapple juice
1/2 gallon pineapple sherbet
1 liter lemon-lime flavored carbonated beverage
Scoop all of sherbet into a large punch bowl. Add pineapple juice and soda on top of the sherbet. When adding soda the punch will foam, so make sure to stir constantly so the foam can go down. Serve immediately.

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.

Russian Bitki

Russian Bitki
2 lbs. top round beef
1/2 lb. mushrooms
1 medium onion
2 Tbsp. flour
1 pt. sour cream
2 Tbsp. butter
Salt
Pepper
Wipe the meat and dice; brown on all sides in a little hot fat. Add a small amount of water and simmer for 30 minutes. In the meantime, chop the mushrooms and onions, and brown slightly. Make a gravy of the flour, sour cream, butter and seasonings; add to the onion and mushrooms. Pour over the meat in a casserole. Bake in a slow oven (300 F) for 30 to 60 minutes. Serve from the dish in which it is cooked. Serve with either white or wild rice. Serves 6 to 8.

Vegetable-Meat One-Dish Meal

Vegetable-Meat One-Dish Meal
1 medium onion, chopped
2 Tbsp. fat
1 lb. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 cup cooked peas
1 cup canned tomatoes
1/2 cup catsup
3 cups seasoned mashed potatoes
1 egg
Cook onion in fat until golden brown. Add meat and seasonings, and cook until meat is lightly browned. Add vegetables and catsup; mix well and pour into a greased 2-quart casserole. Combine the potatoes and egg. Spoon to form mounds or spread over the mixture in the cassserole. Bake in moderate oven (350 F) for 20 to 30 minutes. Serves 6 to 8.

Braised Venison

Braised Venison
2 lbs. venison cut into 2-inch cubes
Salt, pepper, ginger to taste
Fat or drippings
3 onions, peeled and quartered
4 carrots, scraped and sliced
3 stalks celery
1 Tbsp. lemon juice
1/2 tsp. sugar
Dash of nutmeg
1 (No. 2 1/2) can tomatoes (3 1/2 cups)
4 medium potatoes, peeled and quartered
Season venison cubes wth salt, pepper and ginger. In a Dutch oven or heavy kettle, slowly brown a few pieces of meat at a time in a generous amount of hot drippings. Don’t hurry the browning or crowd the meat in the pan. When all the meat has been browned, add water to cover. Cover the Dutch oven and let the mixture simmer slowly for about 1 hour, or until meat is partially tender, stirring occasionally. Add all remaining ingredients except potatoes and let simmer another hour. Add the potatoes and cook 20 to 30 minutes longer, or until potatoes are tender. Taste and add salt, if necessary. Serves 6.