Citrus Almond Champagne Cake

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1 box white cake mix
1 cup/8oz. Orange Almond Champagne (or Sparkling Wine) The brand I got is made by Wilson Creek, called “Orange Mimosa”.
3 eggs

How to make it :

Preheat the oven to 350 degrees
Mix Ingredients in a stand mixer or bowl and pour into a greased bundt pan
Bake at 350 according to the box directions (our oven is finicky and ended up being done at 30 mintues)
llow to cool, before you add the frosting. If you don’t the heat from the cake will absorb the frosting (not necessarily bad I guess).

Citrus Champagne Frosting

1/4 cup of orange juice
1/4 cup champagne (can omit and sub in more orange juice)
1 lb of powdered sugar (I made mine with about 3/4 of a lb.)

**In a bowl, pour in champagne and OJ, slowly add in the powdered sugar and whisk as you go, mixing it to the desired consistency. 
**Pour frosting over cooled bundt cake. Top with chopped almonds if desired.
Tips: 
If you have any frosting left over, serve in a small bowl along side the champagne cake (warmed perhaps?), so you can pour on more if desired. (I love frosting).
The alcohol is not necessary for this simple cake recipe, so if you want to make a more kid-friendly version you can make the 7-Up cake I linked to above, or substitute sparkling cider for the champagne (Cream soda might be yummy).

Mini Pineapple Upside Down Cakes

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2 Tablespoons butter, melted
1/2 cup brown sugar
1 can of Pineapple rings, plus juice
6 Maraschino cherries
Half of Saucy Girl’s yellow cake recipe (or 1 yellow cake mix – You will only use ½ of the box!)
1 egg
1/3 cup of Pineapple juice
¼ cup olive oil

How to make it :

Preheat oven to 350 degrees.
Pour equal amounts of butter into 5 ramekins. Place equal amounts of brown sugar evenly over the butter in ramekins. Put the pineapple ring on top of the brown sugar and add the cherry into the center of the ring. If the pineapple ring is too big for your ramekin, no big deal, just cut a little piece out of the ring and form it into a circle again. Once you’ve prepared all the ramekins, place them on a baking sheet and set aside.
For the cake:
In a medium bowl add half of the boxed cake mix, the egg, pineapple juice, and olive oil. Whisk together until smooth, about 3 minutes.Gently pour even amounts of the cake batter over the pineapple ramekins.
Bake for about 15 to 18 minutes, or until cake is golden. Remove from oven and allow to cool for about 10 minutes.  Loosen any sides of cake that may be sticking to the ramekin. Place small plate on top of ramekin and invert cake onto plate, bottom up.
Delicious served with vanilla frozen yogurt! Yummy!!  

OMG Best Chocolate chip cookies EVER.

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3 stick real butter
1 c sugar
1 c packed brown sugar
3 eggs
2 tsp vanilla extract
3 c flour
1 1/2 tsp baking soda
3/4 tsp salt
4 c semi-sweet chocolate chips
walnut pieces i use.. up to you..

How to make it :

Heat oven 375..In large bowl mix butter and both sugars till they are creamy..Add eggs and vanilla and beat till light and fluffy.
Mix flour ,salt and baking soda. Then gradually add flour mixture. Then add chips and nuts. I use a small cookie scoop.Cook 8- to ten minutes. untill lightly brown.

SNICKERDOODLE BARS

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2 1/2 cups all purpose flour
1 1/2 tsp baking powder
2 sticks butter, softened
1 1/2 cups white sugar
1/2 cup brown sugar
3 eggs
1 tsp vanilla
1 1/2 Tbsp cinnamon & 2 Tbsp sugar combined

Glaze
1 1/4 cup powdered sugar
3 Tbsp milk
1/2 tsp vanilla

How to make it :

In a large mixing bowl, cream the butter until fluffy. Mix in the sugars and continue creaming. Scrape the bowl and add the eggs and vanilla. Beat for 1-2 minutes. On low speed slowly mix in the flour and baking powder. Spread half of the batter in the bottom of a greased 9x13 pan. Sprinkle the cinnamon/sugar mixture over the batter. Take a small spoon and drop the remaining batter evenly over the cinnamon sugar. Bake at 350 for 25 minutes. Cool completely. Whisk together the powdered sugar, milk and vanilla for the glaze. Drizzle over the bars.

Chicken & Biscuit Casserole

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1 can of biscuits (I used Publix brand, but Pillsbury or any generic version will do)
1 can cream of chicken soup
1/2 cup sour cream
Half a bag of frozen peas
1 pack Perdue grilled chicken (equivalent of about 2 cups chicken)
3 tbsp milk
3 tbsp melted butter
1 1/2 cup cheddar cheese

How to make it :

Preheat oven to 375 degrees. 
Spray an 8x8 glass dish (or nonstick, whichever you prefer) with cooking spray. Mix together in a large bowl the can of cream of chicken & 1/2 cup of sour cream until well blended. Then mix in the chicken, peas, milk and melted butter. Once everything is combined, pour into the glass dish. Sprinkle the cheese on top. I used extra cheese than the recipe called for because we love cheese in this house! Then place your biscuits on top.
*Key: flatten your biscuits a little before putting them on top. This helps prevent them from tasting doughy and they get a better crunch on top.
Put in the over for 35 minutes or until the biscuits are brown and the juices are bubblin'!
And then stuff your face like you've never eaten a meal this good in your life!!!

Mississippi Mud Cake Recipe

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Cake
1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all-purpose flour
1 dash salt
1 teaspoon vanilla extract
1 1/2 cups pecans(optional)
4 cups mini marshmallows

Chocolate frosting

1 (16 ounce) package powdered sugar, sifted
1/2 cup milk
1/3 cup cocoa
1/4 cup softened butter

How to make it :

Preheat oven to 350°F.
Lightly grease a 9x13 inch pan.
Melt the butter in a medium saucepan.
Add the cocoa and stir.
Remove from the heat.
Pour butter mixture into a mixing bowl and add sugar and eggs.
Mix until blended.
Add the vanilla.
Mix in the flour and salt.
Stir in the pecans.
Put batter into prepared pan and cook for 35 minutes or until done.
Remove from oven and sprinkle with marshmallows.
Cool in the pan on a wire rack.

For the frosting:
Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake. If your frosting is too thick, add more milk.

Pecan Pie Cheesecake

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Crust:
1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
? cup butter, melted
Pecan Filling:
1 cup sugar
? cup dark corn syrup
? cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
? cup heavy whipping cream
1 teaspoon vanilla extract

How to make it :

Crust:

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9? springform pan. Bake for 6 minutes. Set aside to cool.
Pecan Filling:
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
Cheesecake Filling:
Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving

PEACH COBBLER DUMP CAKE

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2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

How to make it :

Preheat oven to 375 degrees F (190 degrees C). Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees F (190 degrees C) for 45 minutes.

POPEYE'S SPICY CHICKEN

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3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

How to make it :

Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first

Crock Pot Chicken and Stuffing

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1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
8 oz. sour cream
1 (6 oz.) box Stove Top stuffing mix*
¾ cup water
1 (16 oz.) bag frozen green beans
3-4 large chicken breasts, salted and peppered if desired.

How to make it :

Place the chicken on the bottom of the crock pot. 
Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken. 
Place the string beans either on one side of the crock pot or over the stuffing. You'll want to mix the stuffing periodically if possible- I don't mind mixing the string beans in with the stuffing but if you'd prefer that they remain separate, place the string beans more to the side. 
Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you're leaving for the day, add the remaining water when you return if you feel you need it. 
Cook on high for 4 hours, or on low for 6-7.
*No need to cook the stuffing mix prior to adding to crock pot

Notes
I like to try to mix the stuffing periodically if I can, just to keep it blended and to mix the moisture around. If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved. 
I love adding diced sausage, onions, and celery to my stuffing- even dried cranberries are delicious! You can also add onion tops toward the end of the cooking process- (YUM.) 
This meal is delicious with some whipped potatoes prepared on the stovetop!

Crockpot ranch potatoes

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2 lbs red potatoes, cut up
1 can cream of chicken soup
1 cup sour cream
1 ranch packet

How to make it :

Mix all that up in a bowl, throw in a crockpot, and cook on low for 6 hours.  Our trip only lasted 4 hours so these weren't done right away.  I threw them on high for a couple hours and they turned out better the next day than they were the first day, because I like a mushy potato over a crunchy potato any day of the week.  I also doubled the recipe since we had about 12 people with us...so this made quite a bit for a large group!

Cheesy Chicken Ranch Lasagna

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2 (12 oz) cans evaporated milk 
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend) 
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

How to make it :

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.  Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
This sauce may curdle on you when heating it, it's OK. Mine did not, because I kept it at a low heat after I let it come to just a boil, and stirred, stirred, stirred. You may not need the full 25 minutes, so when you can tell it's starting to thicken, it's OK to add to the dish. It may curdle after it's baked, but again, it's OK.

 FOR A GLUTEN FREE CASSEROLE STYLE:
(for non GF, use regular pasta)

2 (12 oz) cans evaporated milk 
1 (1 oz) pkg. Any Gluten Free Dry Ranch Salad Dressing (not the dip blend) 
3 C. cubed, cooked, chicken (about 2 large chicken breasts)
1/8 tsp pepper
2-3 C. uncooked gluten free penne pasta
1 C cheddar cheese, grated
1 C mozzarella cheese, grated

Spray a 9x13 baking dish. Cook pasta until about 2 minutes under regular cook time (probably about 5-6 minutes). Drain, add to prepared dish. 
Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat just to a boil then lower heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. 
Layer pasta, chicken, sauce, and cheese into dish.  Bake uncovered at 350' for 25 minutes or until hot and bubbly. 
Let rest 10 minutes before serving.

Cream Cheese Sausage Pinwheels!

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1 Roll Breakfast Sausage
1 Tube Pillsbury Crescent Rolls
1 Pkg Softened Cream Cheese

How to make it :

Brown sausage and drain.
In a large bowl, combine cooked sausage with softened cream cheese.
Remove crescent roll dough from packaging do not separate sections, and roll out into a rectangle, sealing the perforated areas with your fingers- so the cream cheese doesn't oooze out of the cracks!
Spread the cream cheese mixture over the dough in a thin even layer. Roll the dough lengthwise (if you roll from the short side- the pinwheels will be fatter- but you wont get as many!)
Once rolled up- refrigerate for at least 20 mins- or if you are in a hurry like I usually am, put it in the freezer til' firm... this will help the dough keep shape while cutting
Cut in about 1/4" sections and lay on baking sheet. Bake for about 15 mins or until crescent roll is cooked.

Bacon Ranch Chicken Casserole

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2lb chicken, cooked and cubed
1 box (10oz) Rotini noodles
7-8 slices of Bacon cooked and chopped up
3 cloves of garlic, minced
2 tbsp flour
1 cup of Milk (I used 2%)
3/4 cup of Ranch Dressing (I used Kraft)
3 tbsp of butter
2 cups of Mexican Cheese Blend
1 small can of Green Chile (I used Hatch Green Chile)

How to make it :

Cook your chicken thoroughly, I tossed it in the oven covered at 375 for 45 minutes, but time will vary depending on the size/thickness of your chicken.
During the last 10 minutes of the chicken cooking, make your bacon and make the noodles per directions on the package. Set both aside once done. Oh, and chop up your bacon.
Chop your chicken into bits.
Mince your garlic cloves.
Preheat the oven to 350.
Keep a small bit of your bacon drippings in the pan.   Cook the garlic cloves and butter just  until melted (don’t brown). Toss in the chicken and the flour and cook for about 1 minute mixing it all together. Dump in the milk and ranch. Mix over medium/low heat for about 2-3 minute until slightly thickened.
Add in 1 cup of cheese. Mix EVERYTHING all together throughly. Then fold it in with the noodles. Get it all mixed up together.  At this point you can add the green chile — I actually used half a can of green chile as I did half the casserole with the green chile and half without.
Dump the casserole in a large casserole dish. Pour the remaining cup of cheese over the top of the casserole. Cook for 15 minutes at 350 until cheese is nicely melted.
Enjoy! We had it with salad. So good!

Cheesy Potato & Smoked Sausage Casserole

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3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage (Eckrich is my favorite brand)
1/8 teaspoon paprika

How to make it :

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

Chicken Broccoli- Mac and Cheese with Bacon

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6 oz uncooked macaroni elbow or any kind pasta
3 cup fresh pre-chopped broccoli florets
3 slice bacon coarsley chopped

12 oz skinless chicken breasts, cut into 1/2 inch thick
1 tsp salt
1 tbsp garlic powder or minced garlic u can use too
1 tsp 1/8 season all spice
1 1/4 cup milk
1 cup chicken broth
1/4 cup all purpose flour
5 oz cheddar shredded cheese

How to make it :

Start by cooking your pasta al dente. Last two minutes of pasta being done add broccoli to same pan so it can boil. Just two minutes is fine.
Drain pasta mixture. Set aside.
Cook in another pan bacon. 4 to 6 minutes till crisp. Remove bacon with a slotted spoon and put bacon aside.
In same skillet u cooked bacon (use same bacon grease) your going to cook your chicken. But first, season your chicken with garlic and season all. Then throw chicken in pan with bacon grease.
Cook chicken for about 6 to 8 minutes.
Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts.

Slow Cooker Creamy Chicken Noodle Soup

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4 cups cooked chicken, chopped
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 cans low sodium chicken broth
2 cans condensed cream of mushroom soup 
2 teaspoons fines herbs (chervil, chives, parsley, and tarragon)
salt and pepper, to taste
2 cups egg noodles, cooked

How to make it :

Remove skin from the chicken and chop the meat. Put the chicken into a slow cooker with the onions, celery, carrots and peas. Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Season to taste and serve.

Baked Spaghetti Casserole Recipe

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1 (1 lb) box angel hair pasta
1/2 cup Parmesan cheese
2 eggs
1/3 cup milk
1/2 cup margarine
1 1/2 lbs ground beef
2 teaspoons minced garlic
1/2 cup chopped onion
1/2 cup chopped green pepper (optional)
1/2 cup mushroom (optional)
1 (26 ounce) jars tomato and basil pasta sauce
1/2 cup hot water
1 cup shredded cheese 

How to make it :

Preheat oven to 350 and PAM a 13x9 deep baking dish. In large skillet, brown ground beef. In large pot cook pasta to al dente'. When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan). Add garlic and veggies and simmer about 10 minutes. When pasta is done, drain in a colander and rinse with hot water, let sit temporarily. In pasta pot, melt margarine. Stir in Parmesan cheese, then add pasta back into pan. Beat eggs with milk and toss with pasta mixture. Press pasta in pan evenly. Top with sauce mixture, spreading to the edges. Bake at 350 for 15 minutes. Top with cheese and bake additional 15 minutes until cheese starts to melt and brown. Remove from oven and let sit for 10 minutes for easier cutting. Cut into squares

BAILEY’S IRISH CREAM MINI-CHEESECAKES

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For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey's Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

How to make it :

Preheat oven to 350F.
Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.
In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.
Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.
Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze...

Southern Fried Chicken with Milk Gravy

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6-8 pieces of chicken (see note below)
1-2 cups buttermilk
Salt & pepper
2 eggs
1/4 cup hot sauce
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon cayenne pepper (optional)

How to make it :
ssssssssssssssssssssss
Cover chicken in buttermilk and marinate for 4-6 hours (or overnight). Drain chicken then lightly season with salt and pepper; set aside.
Whisk together eggs and hot sauce in a shallow bowl; set aside.
Combine flour and remaining ingredients in a large bowl and mix well. Reserve 1/4 cup of mixture for gravy. Set aside.
Heat 3-4 inches of oil or shortening in a large pan or skillet (I use my 12-inch Dutch oven) to 325 degrees if using bone-in pieces or 350 if using boneless (see note below).
Dredge one piece of chicken in flour and shake off any excess. Dip chicken in egg wash and shake off any excess. Dredge chicken back in flour once more taking care to thoroughly coat the chicken; shake off any excess. Repeat with remaining chicken pieces.
Fry chicken until dark golden brown on the outside and juices run clear on the inside. Cook in batches so not to overcrowd the pan. Serve with gravy (recipe below).
Note: For traditional fried chicken, use bone-in, skin-on pieces of white and dark meat chicken (I usually cut the breasts into two separate pieces). We will fry these at 325 degrees.
For “country fried” chicken (pictured in this post), use 3-4 large fresh boneless, skinless chicken breasts and follow the below instructions. We will fry these at 350 degrees.
To prepare the “country fried” chicken, cut each breast into two cutlets (reducing the thickness by half, not the width or length). Gently pound out the cutlets with a meat mallet (or juice glass or rolling pin or whatever gets ‘er done) until flattened and even in thickness.
Milk Gravy
1/4 cup flour mixture from above
1/4 cup pan drippings
3 cups milk

Pour off all but 1/4 cup of pan drippings (I usually just eyeball this but if you’re unsure, simply pour off all the oil then measure 1/4 cup and add back to the pan). Whisk in flour and cook over medium heat until roux is light brown (about 2-3 minutes). Slowly whisk in milk. Cook and whisk until gravy is thick and smooth. Add more milk if needed to reach desired consistency. Add salt to taste if necessary. — with Alicia Renee McGuire Turner.

Crock Pot Bowtie Casserole

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1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (can also use fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

How to make it :

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

reeses krispies

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1 cup sugar
1 cup corn syrup
1 1/3 cup creamy peanut butter
4 1/4 cup rice krispies
1 pinch of salt
4 reese's peanut butter cups, chopped (we use 6)
1 handful chocolate chips (we use 1/2 cup)

How to make it :

in a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
remove from heat.
quickly add the salt and cereal and stir to combine thoroughly. add the chocolate chips and stir again. wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.
line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. let cool and devour!

TEXAS TURTLE SHEET CAKE

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2 cups granulated sugar
2 cups self-rising flour
1 cup butter
1 cup strong black coffee
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk

chocolate frosting:
1/4 cup butter
4 tablespoons buttermilk
3 tablespoons unsweetened cocoa
2 1/2 cups powdered sugar

turtle topping:
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
1 cup caramel sauce, to drizzle

How to make it :

Preheat oven to 350 degrees. Grease and flour a jelly roll pan or a 9×13-inch baking pan. If using the 9×13 pan your cake will be thicker and a little super fudge like. Both options are delicious. In a large bowl, combine self-rising flour and granulated sugar. Set aside.
In a saucepan, combine 1 cup butte, 1 cup coffee, and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined.
Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
Prepare the frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.
Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 cup at a time.
Spread or pour the warm frosting over the cake. While the cake is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.

Mexican Meatloaf

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2 lbs ground beef
1 egg
1 cup chunky salsa
1 package taco seasoning
1 cup pork rind flour (processed pork rinds into a fine crumb)
1 cup grated cheddar cheese

How to make it :

Preheat oven to 350 degrees F.
Mix all egg, hamburger, seasoning, pork rind flour and 1/2 container of salsa (about 1 cup) until combined.
Press half of the meat mixture in a standard bread pan. Cover with 1/2 of the cheese.
Press remaining meat mixture over cheese.
Bake for an hour or until meat begins to shrink from pan sides.
Carefully pour out any excess liquids that might be bubbling around the edges of the dish.
Add the rest of the cheese.
Cook for five minutes more, or until cheese is bubbly.
Let rest 10 minutes and serve.
Serve with sour cream, guacamole, shredded lettuce, chopped tomatoes and black olives.

Taco Meatloaf

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1 pound raw extra-lean ground turkey (I used extra lean ground beef)
2 slices of fat-free cheddar cheese (I used Reduced Fat Pepper jack cheese_
1/2 cup shredded fat-free cheddar cheese (again, I used reduced fat. Fat Free Sucks)
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peppers
1/4 cup chopped onions
1/2 cup salsa
1/2 packet of taco seasoning mix, dry (I used the whole packet)

How to make it:

Preheat oven to 375 degrees
Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray
In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan (about 9?x5?) sprayed with nonstick spray.
Layer the two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan’s edges). Evenly top with the remaining meat mixture.
Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes.
Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes

TOFFEE PECAN CARAMEL POUND CAKE

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1 1/2 cups butter, softened
2 cups brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 8-ounce bag toffee bits
1 cup pecans, toasted, chopped
1/2 cup to 1 cup caramel (you can make your own or use storebought)

How to make it :

Preheat oven to 325 degrees and generously spray a 12" nonstick Bundt pan with nonstick cooking spray. Set aside.
Beat the butter until creamy then add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternating with milk between each third. Beat until just combined. Stir in toffee bits and pecans then spoon batter into prepared pan.
Bake until a toothpick inserted near the center of the cake comes out clean, 85-90 minutes (check it at 45-50 minutes). If your cake is browning too quickly, lightly cover with a piece of aluminum foil.
Let cake cool in pan for 10 minutes. Loosen from pan with flexible spatula and invert onto wire cooling rack. Let cool completely before spooning caramel over cake.

Copycat Olive Garden Salad Dressing

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1 packet Good Seasonings Italian Dressing Mix
¾ cup oil (vegetable/canola)
¼ cup plus 2 Tbsp white vinegar
¼ cup water
½ tsp sugar
½ tsp dried Italian seasoning
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
½ Tbsp mayonnaise (not miracle whip)

How to make it :

Combine all ingredients in a bowl. Whisk briskly so that there are no clumps of mayo. Keep refrigerated.

Amaing Soft Chocolate Chip Cookies

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125g butter
1 cup brown sugar
1/4 caster sugar (or white sugar)
1 egg
1 tsp vanilla essence
1 cup self-raising flour
3/4 cup plain flour
1 tsp baking powder
1 cup milk chocolate chips

How to make it :

Preheat the oven to 160°C.
Melt butter in a saucepan over medium heat (or in the microwave) and set aside to cool slightly.
Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined.
Stir through chocolate chips.
Drop rounded tablespoons of the cookie mixture onto lined baking trays.
Bake for 12 minutes or until golden then remove from oven and allow to cool on trays for 3 minutes before transfering to a wire rack to cool completely.

Cream Cheese Banana Nut Bread

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3/4 cup butter softened
1- 8oz. cream cheese, softened
2 cups sugar
2 large eggs
3 cups self rising flour
3-4 medium sized mashed bananas
1 cup chopped walnuts or pecans
1/2 tea. vanilla extract

How to make it :

Preheat oven to 350. Beat butter and cream cheese until creamy. Gradually add sugar, beat until light and fluffy. Add eggs 1 at a time beating until just blended. Gradually add the flour to the mixture, beating at low speed until just blended. Stir in bananas, nuts and vanilla. Spoon batter into two greased and floured 8x4 loaf pans. Bake for 50-60 minutes. (if it starts getting too brown, put some aluminum foil over the top. Remove from pans and cool on wire rack.
Makes 2 loaves.

Blueberry "Double" Corn Bread

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125 gflour (1 U.S. cup)
125 gcornmeal (3/4 U.S. cup)
2 Tbspnatural cane sugar (or your favorite)
2 1/2 tspbaking powder
1/2 tspsalt
4 Tbsp (60 g)melted unsalted butter or canola oil
240 mlmilk or yogurt (1 U.S. cup)
2eggs
60 gfresh or unthawed frozen corn (4-5 Tbsp)
60 gfrozen or fresh blueberries (5 Tbsp, I used frozen)
Baking pan: I used a 8 in (21 cm) round baking pan with 2 in (5 cm) high sides +

How to make it

Preheat oven to 200C/400F.
Mix flour, cornmeal, sugar, salt and baking powder in a large bowl.
In a separate bowl, whisk together the eggs and milk. If using oil instead of butter, mix that in now too.
Pour the egg & milk mixture into the flour. If using butter, pour in the melted butter now. Stir until combined.
In a small bowl, dust the corn and blueberries with a tablespoon of flour to help absorb the extra moisture.
Gently fold the corn and the blueberries into the batter.
Grease the baking pan with oil or butter. Pour the batter in and smooth out the top so it's level.
Bake for 25-30 minutes at 200C/400F, or until a skewer poked in the middle comes out clean. (A good sign is that the top is starting to turn golden brown) Depending on your oven and exact size of the pan, the time could differ so start checking after 20 minutes. Mine took almost 30 minutes in a 8 in (21 cm) cake pan with 2 in (5 cm) sides.
Let cool for a few minutes. Serve warm with soup, chili or works well as a breakfast bread!

Grandma’s Chocolate Pie

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½ c. cocoa
¼ cup cornstarch
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

How to make it :

This recipe does not have meringue on it. You could make the meringue if you want.
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill

Garlic Lemon Butter Parmesan Shrimp

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1 lb extra large or jumbo shrimp
1 stick butter
1 tbsp italian seasoning
2/3 cup grated parmesan cheese
1 lemon
1 tbsp minced garlic

How to make it :

Clean and devain the shrimp.
In a medium sauce pan, melt butter and sauté garlic for a minute.
Add shrimp and sprinkle on Italian seasoning. Cook covered for 2 minutes.
Squeeze halved lemon over shrimp and then sprinkle on Parmesan cheese.
Cook for another two minutes or until shrimp turn white.
Add your favorite side and enjoy!

Really cheesy cheese muffins

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1/2 cupshredded cheddar
1/4 cupflour
1/2 tspbaking powder
1egg
1/2 tbspgarlic butter
1 tbspregular boring butter
2 tbspricotta cheese
Splashes of milk +

How to make it :

Preheat oven to 350F
In a bowl, mix flour and baking powder thoroughly, then add in shredded cheddar
Melt both butters, and whisk in egg and ricotta cheese. (my recipes show a trend of garlic butter and ricotta cheese...still haven't used it all up)
Mix the dry and wet ingredients, and add milk to get a moist dough consistency. Should be like playdoh
Plop dough into muffin tins. This recipe splits into 4, but it depends on how big your tin is.
Bake for 20 minutes. Your final product should look and smell AMAZING. YAAS

BOSTON CREAM CUPCAKES

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1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream

(NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)

How to make it :

Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache

Ganache:
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips

Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.
Keep in refrigerator until ready to serve.

World Famous Crack Potatoes

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2(16 oz) containers of Sour Cream
8 ozbacon. Cooked and chopped
2 cupshredded cheddar
1 packagesranch dip mix
130 oz bag shredded hash browns +

How to make it :

Preheat the oven to 400°
Combine the first four ingredients in a large bowl.
Add hash browns. Stir well.
Spray a 13x9 casserole dish with nonstick cooking spray.
Spread mixture into dish.
Bake for 50-60 minutes. Until golden brown.
Let stand 10 minutes before serving.

Ecstasy Cake

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1 box Dark Chocolate Fudge cake
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 large tub Cool Whip
1 (8oz.) Heath milk chocolate toffee bits

How to make it :

Prepare and cook cake as directed on the box in a 9x13 pan. Let cool. Take a drinking straw and poke holes close together all over the cake top. Slowly pour condensed milk over top of cake filling in the holes. Repeat this step using the caramel topping. Spread Cool Whip over the top and sprinkle toffee bits on top the Cool Whip. Chill several hours or overnight.

Melt in Your Mouth Chicken

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4 boneless, skinless chicken breasts
1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo)
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder

How to do it :

In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through.
Serve warm!!

Better Than Sex Brisket Recipe

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4 lb Brisket “point”
1 part hickory, 2 parts apple (??)
smoker or a grill set for indirect heat
Rub- part 1

2 tbsp beef base
2 tbsp garlic salt
2 tbsp fresh ground pepper (I used smoked black pepper)
2 tbsp chile powder
1 tbsp light brown sugar
1 tbsp smoked paprika
Wrap Sauce – part 2- The “Texas Crutch”

2 tbsp light brown sugar (I used bourbon barrel smoked brown sugar)
2 tbsp chopped shallots
2 tbsp apple juice OR 2tbsp sweet tea (funny story here)
Glaze:

3/4 cup of your favorite BBQ sauce
2 tbsp light brown sugar
1 tbsp apple cider vinegar

How to make it :

Meat: removed fat cap/very fatty areas and score the meat on both sides so it can absorb more rub.
Rub the beef base into the brisket on all sides. Combine the rub ingredients and generously “rub” into the meat. Cover and refrigerate over night.
Prepare your smoker to 225 degrees. If using a grill, you will need to prepare for indirect heat by creating a direct/indirect zone.
I used a combination of apple wood and hickory- 1 part hickory and 2 parts apple. Once your grill is at temp, add the wood.
Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees. Next, you are going to do the “Texas Crutch”- or wrap it in foil. Roll out a bunch of foil and double it up so that you can fold the brisket into a foil “packet”. Remove the brisket, put it on the foil and pour on the wrap liquid. Seal up the foil packet and put it back on the grill. Let the brisket steam in the packet for another 2 hours.