Philly Cheese Meatloaf

Philly Cheese Meatloaf
1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon oil
1 lb. ground meat
1/2 cup bread crumbs
1 egg
Several dashes salt and pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
6 slices provolone cheese
Instructions
Preheat the oven to 350°F. In a skillet, sauté the onion and pepper in the oil until tender. Combine these veggies with the remaining ingredients except the cheese in a bowl. Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. Repeat so you have two meat-cheese layers.  Bake for 45 minutes (the internal temperature of the meat should reach 165°F). Allow the meatloaf to sit for 5 minutes before slicing and serving.

Chicken Chili Relleno Casserole

Chicken Chili Relleno Casserole
2 cups shredded chicken
1 large onion
1 lb cheddar cheese, (chopped into cubes) divided
3 4 oz diced green chilies
4 eggs
1 ½ cups milk
¼ cup flour
1 tsp salt
1 tsp pepper
Cook onion until it is tender. Mix onion with chicken. Layer the chicken, chilies, cheese on the bottom of 9” x 13 “baking dish. Mix together eggs, milk, flour and seasonings until smooth. Pour over the chicken layers. Bake at 350 degrees for 45-50 minutes until egg mixture is set and a toothpick comes out clean.

POTATO SOUP

POTATO SOUP
5 slices bacon, diced
3 tablespoons bacon grease (reserved) or butter
1 cup diced white or yellow onion
1/4 cup all-purpose flour
2 cups chicken stock
2 cups milk, warmed
1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.) Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Then stir in the chicken stock until combined.  Stir in the milk, potatoes, and cooked bacon bits until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.  Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.) When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper.  Taste and see if it needs more salt or pepper or cheese.  Serve warm, garnished with desired toppings.

Crescent Pie Bites

Crescent Pie Bites
1 (21 oz.) Can Pie Filling (Any Flavor)
2 Tubes Crescent Rolls
1 cup Powdered Sugar
2 Tbsp. Milk
Preheat oven 375.  Spray two muffin tins with cooking spray (If you only have one tin, you will have to make two batches) Open crescent roll cans and lay out the crescent roll dough flat. Separate into individual sections and lay each piece in the muffin tins, widest section at the bottom.  Put pie filling into each crescent roll.  About 1-2 Tbsp. per crescent.  Gather the edges of the dough and fold up around the filling.  It's ok if there are some gaps.) Bake for 12 to 15 minutes.
★ NOTE: You want the tops to be brown and the dough to be completely done. ★
For the glaze:  In a bowl whisk the powdered sugar together with the milk until smooth.  Use a spoon to drizzle glaze over each pie bite.

Jambalaya

Jambalaya
1 Tbsp. olive oil
1 large onion, chopped
2 medium cloves garlic, chopped
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 Tbsp. fresh Italian parsley, minced (or 3 tsp. dried parsley)
1 lb. fresh chorizo sausage, cut into small chunks
5 oz. boneless, skinless chicken breast, diced
1 large bay leaf
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
3/4 cup uncooked rice
1 lb. medium shrimp, peeled, deveined and chopped into bite sized pieces
Add oil to large nonstick skillet.  Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent.  Add parsley, sausage, chicken and bay leaf.  Cook, stirring often, 5-6 minutes.  Add tomatoes (with juice), tomato sauce and 1 3/4 cup cold water.  Gently simmer, uncovered, stirring occasionally, about 5 minutes.  Pour rice into pan and stir well.  Bring mixture to a boil.  Lower heat and simmer, covered, about 20 minutes or until rice is cooked and absorbs much of the liquid.  Stir in shrimp and cook 5 minutes more.  Remove bay leaf and season with salt and pepper.

Chicken Enchilada Soup

Chicken Enchilada Soup
2 Tbsp. vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 Tbsp. chicken soup base
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. black pepper
1/4 - 1/2 tsp. cayenne pepper to taste
1 (8 oz.) can tomato sauce
1 (19 oz.) can enchilada sauce
6 small corn tortillas, minced
16 oz. velveeta, cubed
1 cup co-jack cheese, shredded
1. 5 lbs. shredded cooked chicken
1 (15 oz.) can whole kernel corn, drained
1 bunch green onions, sliced
In a skillet, heat the vegetable oil over medium heat and saute the onions until tender.  Add the minced garlic and cook another minute or two.  Scrape the onion and garlic into the crockpot and add all of the other ingredients except the chicken, corn and green onions.  Cook on high for 2 hours or low for 4.  Whisk until smooth (you may want to use a stick blender).  Add the chicken and corn and heat through on high for about 20-30 minutes.  Check seasoning, adjusting if necessary.  Serve topped with green onions.  You can also top it with sour cream, shredded cheese and/or crunchy tortilla strips.

Stuffed Pepper Soup

Stuffed Pepper Soup
2 lbs. ground beef
2 quarts water
1 can (28 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. pepper
In a Dutch oven, cook beef over medium heat until no longer pink; drain.  Stir in remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

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 9×13 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.

PUMPKIN PIE CRESCENT ROLL

PUMPKIN PIE CRESCENT ROLL
tube of 8 crescent rolls
¾ cup of pumpkin puree
⅛ cup packed brown sugar
⅛ cup white sugar
Sprinkle of pumpkin pie spice
½ teaspoon cinnamon
For the glaze:
½ cup powdered sugar
1 tablespoon of water
Preheat oven or toaster oven to 375 degrees.  Unroll crescent rolls from tube and separate into eight triangles.  To create the pumpkin filling, mix the pumpkin puree with the cinnamon, white and brown sugar in a bowl.  Place 1 tablespoon of the pumpkin mixture into the center of each crescent triangle.  Roll up as you would a normal crescent, being careful to keep the filling inside the crescent roll.  Pinch any open edges of the dough and form into a crescent shape.  Sprinkle with pumpkin pie spice and place in a greased pan.  Bake for 11-13 minutes, until the top turns golden brown.  To make the glaze, mix the powdered sugar and water until it forms a runny glaze.  Using a spoon, ladle the glaze on to the pumpkin pie crescents.

Easter Twinkie Cake

Easter Twinkie Cake
8 Twinkies (one box contains 10)
1 1/2 cups of vanilla pudding
7-10 sliced strawberries
One 8 oz. container of whipped topping, slightly thawed
Easter or Spring sprinkles
Unwrap and place 8 Twinkies in an 8 x 8 casserole dish.  Spread 1 1/2 cups of vanilla pudding over the Twinkies.  Slice strawberries and layer over the top of the pudding.  Stir the slightly thawed whipped topping in a bowl until it is spreadable. Spread over the top of the strawberry layer.  Sprinkle Easter or Spring themed sprinkles on top.  Refrigerate for at least 30 minutes and serve.  Store any leftovers in the refrigerator.

Sweet & Sour Chinese Dip

Sweet & Sour Chinese Dip
12 oz. cream cheese
⅔ cup grated carrots
⅓ cup chopped peanuts
¼ cup chopped water chestnuts
¼ cup green onion
2 tbsp soy sauce
1 tbsp chopped cilantro
1 clove garlic minced
a bottle of sweet and sour sauce
Spread cream cheese on a plate.  In a small bowl combine carrots, peanuts, water chestnuts, green onion, soy sauce, cilantro and garlic.  Spread mixture on top of cream cheese then pour a good amount of sweet and sour sauce over the top.  Serve with wontons.

Baked Buffalo Wings

Baked Buffalo Wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot)
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.  Preheat oven to 400 degrees F (200 degrees C).  Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Easy Lemon Cookies

Easy Lemon Cookies
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
Preheat oven to 375 degrees F (190 degrees C).  Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.  Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Buckeyes

Buckeyes
1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.  Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.  Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.  Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Baked Pierogies Casserole

Baked Pierogies Casserole
16oz frozen pierogis
2-3 slices cooked bacon,crumbled
1/3 cup cream cheese
1/2 cup chicken broth
1/4-1/2 cup shredded cheddar cheese
chopped green onions, optional
Preheat oven to 400 degrees. Lightly spray 13x9 baking dish with non stick cooking spray. Arrange frozen pierogis in dish.  In a saucepan, mix cream cheese and chicken broth. Stir frequently until cheese is melted and smooth. Pour melted cream cheese mixture evenly over pierogis.  Sprinkle evenly with cheddar cheese.  Bake 20-25 minutes until cheese is bubbly and pierogis are warmed through.  Garnish cooked dish with crumbled bacon & chopped green onions

Oreo Balls

Oreo Balls
1 (14 ounce) package chocolate sandwich cookies (such as Oreo(R)), crushed
1 (8 ounce) package cream cheese, at room temperature
1 (12 ounce) package vanilla-flavored almond bark, or as needed
Line a baking sheet with parchment paper.
Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.  Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.  Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.

Pineapple Margaritas

Pineapple Margaritas
1 can BACARDI® Mixers Margarita (thawed for on the rocks or frozen for frozen margaritas)
1 can pineapple concentrate, (thawed for on the rocks or frozen for frozen margaritas)
2 cups fresh pineapple, diced
1 can of filtered water
1 can of tequila
salt, to garnish
limes + additional pineapple, to garnish
Place BACARDI® Mixers Margarita and pineapple concentrate into a large blender.  Add fresh pineapple and water. Pulse until combined.  Mix in the tequila.  Prepare your margarita glasses by rubbing a lime on the edge, then placing the rim into the salt. Pour mixture into the glasses and garnish with lime and pineapple.

Party Dip

Party Dip
16oz cream cheese, softened
1 pkg dry ranch dressing mix
2oz chopped black olives
2 jalepeno peppers, unseeded and chopped
1 red pepper, chopped
2/3 C. cheddar cheese
In a large mixing bowl, mix all the ingredients together with an electric mixer.  Serve with Wheat Thins.

French Onion Tater Tot Casserole

French Onion Tater Tot Casserole
1 (30-32oz) package frozen tater tots
1 (10 3/4oz) can Cream of Chicken soup
1 (16oz) container French Onion Dip (Kraft)
8 oz shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.  In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan.  Bake for 45 - 60 minutes, until bubbly.

Pickled Cucumber Salad

Pickled Cucumber Salad
1 cup white vinegar
1 1/2 cups sugar
1 teaspoon celery seeds
1/4 cup vegetable oil
Salt
5 small Kirby cucumbers, sliced (5 cups)
1 medium sweet onion, thinly sliced in rings
1 large red or yellow bell pepper, thinly sliced
In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.  In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.

Cranberry Swiss Chicken

Cranberry Swiss Chicken
4 skinless, boneless chicken breast halves
1/2 to 1 cup shredded Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup stuffing mix
1/3 cup dried cranberries
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking dish by spraying with cooking spray.  Place chicken breasts into baking dish and sprinkle with cheese. Stir together chicken soup and wine; pour over chicken. Sprinkle chicken with stuffing mix and cranberries; drizzle butter over top.  Bake in preheated oven until chicken has reached an internal temperature of 160 degrees F (70 degrees C), about 45 minutes. I would recommend covering with foil for half of the baking time.

Mexican Dorito Casserole

Mexican Dorito Casserole 
2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of regular nacho cheese doritos
Pre-heat oven to 350-f degrees.  In a mixing bowl, combine all ingredients except doritos.  In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Caramel Apple Pie Poke Cake

Caramel Apple Pie Poke Cake
1 box yellow cake mix
1 (21oz) can apple pie filling
1 tsp vanilla extract
1/2 tsp cinnamon
2 eggs
1/4 cup milk
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
1 cup toffee bits
Preheat oven to 350. Grease a 9×13 inch pan. Set aside.  In a large bowl, combine cake mix, apple pie filling, vanilla extract, cinnamon, eggs and milk. Mix with an electric mixer just until combined.  Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.  While cake is baking,combine condensed milk and caramel sauce. Set aside.  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.  Sprinkle half of the toffee bite over cake. Spread Cool Whip over the top, then sprinkle the remaining toffee bits on top. Chill.

PEANUT BUTTER BUTTERFINGER COOKIES

PEANUT BUTTER BUTTERFINGER COOKIES
½ c. softened butter
⅔ c. sugar
¾ c. brown sugar
1 egg
1¼ c. peanut butter (chunky or creamy)
1½ tsp. vanilla
1 c. flour
½ tsp. baking soda
¼ tsp salt
5-2.1 oz Butterfinger candy bars, chopped (about 2 c.)
Preheat Oven to 350 degrees.  Cream butter and sugars. Add egg and mix.  Add peanut butter and vanilla, and mix until smooth. Add flour, baking soda, and salt. Mix well. Then add Butterfingers and mix.  Roll into 1" balls. Place on ungreased cookie sheet and Bake for 10-12 minutes, til lightly browned on top.  Allow cookies to cool 2 minutes on baking sheet before moving to cooling rack. Makes 4 dozen cookies.

Cowboy Queso

Cowboy Queso
1 lb lean ground beef
1 Tbsp dried onion flakes
1 (15oz) can chili beans, undrained
1 (15oz) can black beans, rinsed and drained
1 (10oz) can Rotel tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup milk
1 Tbsp chili powder
1/2 tsp oregano
1/2 tsp hot sauce
1/4 tsp garlic powder
1/4 tsp cumin
16 oz Velveeta, cubed
Microwave Directions:
In a large skillet, cook ground beef until no longer pink. Drain fat.  Place beef in a large microwave safe bowl. Add remaining ingredients, stir. Microwave on HIGH for 4 minutes, stir. Microwave on HIGH for an additional 4 minutes, stir. Continue microwaving in 1 to 2 minute intervals until cheese is melted and dip is thoroughly heated. Serve immediately.
Slow Cooker Directions:
In a large skillet, cook ground beef until no longer pink. Drain fat.  Place cooked beef in slow cooker. Add remaining ingredients and stir. Cook on LOW for 2 or 3 hours, until cheese is melted. Serve with chips.

"Cracked Out" Chicken and Rice Bake

"Cracked Out" Chicken and Rice Bake
2 cups water
2 cups instant white rice
12 oz cooked, chopped chicken
1 can (10 3/4 ounce) Cream of Chicken Soup
1/2 (1oz) package dry Ranch dressing mix
1 cup shredded cheddar cheese
1/4 cup cooked, chopped bacon
1/2 cup chicken broth or water
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 large bowl, combine chicken, chicken soup, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan.  Bake for 20-25 minutes, until cheese is melted and bubbly.

Creamy Potato Pork Chop Bake

Creamy Potato Pork Chop Bake
1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.  Meanwhile, preheat oven to 350 degrees F (175 degrees C).  In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.  Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 145 degrees F (63 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.

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.

German Potato Salad

German Potato Salad
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.  Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.  Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Steak Fajita Soup

Steak Fajita Soup
4 cups beef stock
1 (15 ounce) can seasoned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
8 ounces leftover steak strips, cut into bite-size strips
1 (6 ounce) can tomato sauce
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup milk
 2 tablespoons ground cumin
2 tablespoons fajita seasoning
1 tablespoon minced garlic
1 tablespoon lime juice
1/4 teaspoon red pepper flakes
1/2 cup long-grain white rice (optional)
1 (8 ounce) package shredded Monterey Jack cheese
1 avocado - peeled, pitted, and sliced (optional)
1 cup tortilla chips (optional)
Combine beef stock, black beans, tomatoes, steak, tomato sauce, onion, green bell pepper, red bell pepper, milk, cumin, fajita seasoning, garlic, lime juice, and red pepper flakes in a large pot over medium heat. Cover pot and simmer for 30 minutes. Add rice and cook until rice is tender, about 30 minutes.  Garnish soup with Monterey Jack cheese, avocado, and tortilla chips.

Chicken Taco Soup

Chicken Taco Soup
2 boneless chicken breasts or 3 cups cooked, chopped chicken
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can rotel tomatoes, undrained
1 packet Ranch dressing mix
1 packet Taco seasoning
1 cup frozen corn or 1 can corn, drained
5 cups chicken broth
sour cream
cheese
Fritos
cilantro
Slow Cooker:
Place uncooked boneless chicken breasts in slow cooker. Top with beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. Cook on low for 8-9 hours.  Serve with Fritos, cheese and a dollop of sour cream.
Stove Top:
In a Dutch Oven, combine cooked chicken beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. Bring to a boil. Reduce heat and simmer for 20 to 30 minutes.  Serve with Fritos, cheese and a dollop of sour cream.

Salsa Verde Chicken

Salsa Verde Chicken
4 boneless, skinless chicken breasts
1 (16oz) jar salsa verde (We like to use Herdez or Trader Joes)
1 1/2 c. Monterey jack cheese, shredded (or to taste)
1/3 - 1/2 c. chopped cilantro (optional)
Spray Crock Pot with cooking spray. Place chicken breasts evenly over the bottom of the crock pot and cover evenly with salsa verde.  Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. About 30 minutes to an hour before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro (optional) and serve!

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.

Stuffed Chili Relleno Casserole

Stuffed Chili Relleno Casserole
2-3 lbs. cooked and drained ground beef, turkey or pulled chicken
(seasoned with salt, pepper and garlic pepper)
2 cups Monterey Jack cheese (or Pepper Jack)
2 cups Sharp Cheddar cheese
8-10 roasted, seeded green chili’s (or 5 small cans of whole chili’s apprx.)
3 eggs
1/2 cup heavy cream
1 small can of tomato paste
Pre-heat oven to 350 degrees. Place about half of the meat in the bottom of the pan. Top with a layer of green chili’s, then a layer of 1/3 of the cheese. Repeat the layers saving some cheese to top with. Mix egg, heavy cream, and tomato paste together. Pour on the top of the layers. Sprinkle remaining cheese on the top and cover with foil.  Bake for 30 minutes. The remove foil and bake another 15 minutes until the cheese is nicely browned.

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.

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.

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.