Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sour cream 1/4 c. picante sauce 2 Tbsp. taco seasoning Dash garlic powder 1 can (4 1/2 oz.) chopped ripe olives, drained 1 can (4 oz.) chopped green chilies 1 c. (4 oz.) finely shredded cheddar cheese 1/2 c. thinly sliced green onions 8 flour tortillas (10 inches) Salsa Directions: In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 c. on each tortilla. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1 inch pieces. Serve with salsa. Note~ Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.
Ingredients: 2 c. cooked chicken, cut into cubes 1 pkg. (9 oz.) frozen mixed vegetables, thawed and drained 8 oz. (2 c.) uncooked elbow macaroni 1 c. (4 oz.) shredded Cheddar cheese 1 can (10 oz.) cream of mushroom soup 2 c. water 1 c. milk 1/2 tsp. curry powder 1 c. cornflake crumbs 3 Tbsp. butter, melted Directions: In a large bowl, combine all ingredients except cornflake crumbs and melted butter; mix well. Place in an 8 inch square baking dish and cover tightly with aluminum foil. Refrigerate 6-8 hours, or overnight. Before serving, preheat oven to 350 degrees. In a small bowl, combine cornflake crumbs and butter; mix well. Stir chicken mixture then sprinkle crumb topping evenly over top. Bake 45-50 minutes, until golden. Note~ If you don't care for curry, you can try an equal amount of dried basil. The link to the original recipe is http://www.mrfood.com/Chicken/Make-Ahead-Chicken-1448
Ingredients: 3 Tbsp. minced fresh parsley 2 Tbsp. lemon juice 1 Tbsp. grated lemon peel 1 Tbsp. olive oil 2 garlic cloves, minced 1/4 tsp. salt 1/8 tsp. pepper 4 cod fillets (6 oz. each) 2 green onions, chopped Directions: Preheat oven to 400 degrees. In a small bowl, mix the first 7 ingredients. Place cod in an ungreased 11x7 baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.
Ingredients: 2 lb. spare rib 1 small onion, peeled and halved 1/3 c. peeled and sliced ginger 2 cloves garlic, smashed 1 Tbsp. coriander seeds 5 whole cloves 2 whole star anise 6 c. low-sodium chicken broth 2 Tbsp. fish sauce 2 Tbsp. packed brown sugar 1/4 tsp. salt 1 box (8 oz.) rice noodles Lime wedges Bean sprouts Fresh sliced scallions Habanero chile peppers Sriracha sauce (optional) Directions: Place spare ribs, onion, ginger, garlic, coriander, cloves and star anise in bottom of slow cooker. Pour chicken broth on top. In a bowl, mix together 3 c. water and the fish sauce and brown sugar; pout into slow cooker. Cover and cook on high for 6 hours or low for 8 hours. Remove spare ribs. Shred meat, discarding bones, tendons and fat. Cover and set aside. Carefully pour remaining slow cooker contents through a strainer over a lidded pot; skim. Stir in salt. Cover and bring to a boil. Add rice noodles and cook 4-5 minutes, until softened. Ladle some of the broth and noodles into bowls. Top with shredded meat and, if desired, lime wedges, cilantro, scallions, bean sprouts, chile peppers and sriracha sauce.
Ingredients: 1 3/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces 2/3 c. all-purpose flour 2 Tbsp. canola oil, divided 2 large carrot, diced 2 stalks celery, diced 1 large onion, diced 1 Tbsp. poultry seasoning 1/2 tsp. salt 1/2 tsp. freshly ground pepper 2 cans (14 oz. each) reduced-sodium chicken broth 1 c. water 1 1/2 c. frozen peas, thawed DUMPLINGS: 1 c. whole-wheat pastry flour 1/2 c. all-purpose flour 1 tsp. poultry seasoning 1/2 tsp. baking soda 1/4 tsp. salt 3/4 c. nonfat buttermilk Directions: Toss chicken with 2/3 c. all-purpose flour in a medium bowl until coated. Heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3-5 minutes. Transfer the chicken to a plate. Reduce heat to medium and add the remaining 1 Tbsp. oil to the pot. Stir in carrots, celery, onion, 1 Tbsp. poultry seasoning, 1/2 tsp. salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5-7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often. To prepare dumplings: meanwhile, stir whole-wheat flour, 1/2 c. all-purpose flour, 1 tsp. poultry seasoning, baking soda and 1/4 tsp. salt in a medium bowl. Stir in buttermilk. Drop the dough, 1 Tbsp. at a time, over the simmer chicken stew, making about 18 dumplings. Adjusting heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.
Ingredients: 24 Nutter Butter cookies, crushed 1/3 c. butter, melted 1 c. cold 2% milk 1 pkg. (3.4 oz.) instant vanilla pudding mix 1 c. creamy peanut butter 4 oz. cream cheese, softened 1/2 c. sweetened condensed milk 1/4 c. hot fudge ice cream topping, warmed 1 c. heavy whipping cream 2 Tbsp. sugar Chocolate curls Directions: Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 350 degrees for 6-8 minutes or until crust is lightly browned. Cool on a wire rack. In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside. Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in 1 1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.
Ingredients: 1 c. uncooked penne pasta 1 garlic clove, minced 2 Tbsp, butter 2 Tbsp. all-purpose flour 1 c. chicken broth 1/3 c. evaporated milk 1/2 lb. cooked medium shrimp, peeled and deveined 1/3 c. shredded Parmesan cheese 1 Tbsp. minced fresh parsley 3/4 tsp. seafood seasoning Directions: Cook pasta according to package directions. Meanwhile, in a small saucepan, saute garlic in butter. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, cheese, parsley and seafood seasoning; heat through. Drain pasta; place in a large bowl. Add shrimp mixture; toss to coat. Serve immediately.
Ingredients: 6 c. rice or corn chex 1 c. light corn syrup 1 c. sugar 1 1/2 c. peanut butter 2 c. semi-sweet chocolate chips 2 c. butterscotch chips 1/2 c. peanut butter 1 tsp. vanilla Directions: Grease a large round bowl and pour the cereal in. Set aside. Grease a 9x13 inch pan. Set aside. In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil. Immediately remove from heat and stir in 1 1/2 cups of peanut butter. Immediately pour this mixture over the cereal and fold in. Pour into the 9x13 pan. In a microwaveable 4 cup measuring cup (or other microwave save dish) combine the butterscotch chips, chocolate chips, 1/2 cup of peanut butter, and vanilla. Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth. It should take about 1 minute and 30 seconds. Pour over the bars. Allow to cool completely at room temperature before cutting.
Ingredients: 1 can (28 oz.) diced tomatoes, undrained 1 c. reduced-sodium chicken broth 1 large green pepper, chopped 1 medium onion, chopped 2 celery ribs, sliced 1/2 c. white wine or additional reduced-sodium chicken broth 4 garlic cloves, minced 2 tsp. Cajun seasoning 2 tsp. dried parsley flakes 1 tsp. dried basil 1 tsp. dried oregano 3/4 tsp. salt 1/2-1 tsp. cayenne pepper 2 lbs. boneless skinless chicken thighs, cut into 1 inch pieces 1 pkg. (12 oz.) fully cooked andouille or other spicy chicken sausage links 2 lbs. uncooked medium shrimp, peeled and deveined 8 c. hot cooked brown rice Directions: In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6 quart slow cooker. Pour tomato mixture over top. Cook, covered, on low 7-9 hours or until chicken is tender. Stir in shrimp. Cook, covered, 15-20 minutes longer or until shrimp turn pink. Serve with rice.
Ingredients: 1 lb. medium shell-shaped pasta 6 slices bacon, diced 1/2 lb. 90% lean ground beef, crumbled 1 pkg. (3 1/2 oz.) pepperoni, about 26 slices, chopped 3 scallions, trimmed and sliced 2 Tbsp. unsalted butter 2 Tbsp. all-purpose flour 1 1/2 c. 2% milk 8 oz. Monterey Jack cheese, shredded 4 oz. sharp white cheddar, shredded (about 1 c.) Directions: Heat a large pot of lightly salted water to boiling. Add shells; cook 10 minutes, or as per package directions. Drain and return to pot. Meanwhile, combine bacon and ground beef in a medium saucepan over medium heat. Cook 5 minutes, stirring occasionally. Stir in pepperoni; cook another 5 minutes. Stir in 2/3 of the chopped scallions. Remove to a paper towel-lined plate with a slotted spoon. Discard drippings from pot. In the same saucepan, melt butter over medium heat. Sprinkle with flour and cook, whisking, 1 minute. Whisk in milk and bring to a simmer, whisking frequently. Simmer 3 minutes, whisking until thickened. Remove from heat and add cheeses. Whisk until smooth. Stir in meat mixture and fold into pasta. Top with remaining scallions and serve.
Ingredients: 1 c. plus 2 Tbsp. flour 1/4 tsp. salt 1/4 c. cold butter 1/4 c. shortening 1/4 c. ice water 8 slices bacon, cooked and crumbled 1 c. shredded Colby & Monterey Jack cheeses 3 eggs 2 c. half-and-half Directions: Heat oven to 425 degrees. Mix flour and salt in a medium bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball (if necessary, stir in more ice water, 1 tsp. at a time, until dough sticks together). Flatten dough to 1/2 inch thick round on large sheet of plastic wrap; wrap securely. Refrigerate 20-25 minutes or until well chilled. Roll out dough on lightly floured surface to 13 inch round. Place in 9 inch pie plate; fold under and flute edge. Sprinkle bacon and cheese onto bottom of crust. Whisk eggs and half-and-half until blended; pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Ingredients: 4 filet mignon steaks, 5-6 oz. each 1/4 tsp. salt 1/4 tsp. black pepper 1 Tbsp. olive oil 8 oz. presliced mixed mushrooms 3 cloves garlic, chopped 1/4 c. steak sauce 1 Tbsp. onion flakes 2 tsp. brown sugar Green salad and asparagus (optional) Directions: Heat broiler. Coat a broiler pan with nonstick spray. Season steaks with salt and pepper. Place on prepared pan and broil for 3-4 minutes per side for medium rare or until internal temperature reads 130 degrees on an instant-read thermometer. Keep warm and allow to rest for 5 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the olive oil, mushrooms and garlic and cook, stirring occasionally, for 5 minutes. Stir in steak sauce, onion flakes, brown sugar and 1/4 c. water. Cook, stirring occasionally, for about 3 minutes, until thickened. Serve with salad and asparagus, if desired.
Ingredients: 2 1/2 c. frozen chopped broccoli 1 can (10 3/4 oz.) condensed cream of potato soup, undiluted 1 1/4 c. 2% milk, divided 1 tsp. garlic pepper blend 1/2 tsp. crushed red pepper flakes 1/4 tsp. pepper 2 c. cubed fully cooked ham 1 c. (4 oz.) shredded cheddar Monterey Jack cheese 1 1/2 c. biscuit/ baking mix 1 egg Directions: Preheat oven to 350 degrees. Combine broccoli, soup, 3/4 c. milk and seasonings in a large saucepan; bring to a boil. Reduce heat; stir in ham and cheese. Cook and stir until cheese is melted. Pour into greased 11x7 baking dish. Combine biscuit mix, egg and remaining milk in a small bowl just until moistened. Drop by tablespoonfuls over ham mixture; spread gently. Bake, uncovered, 25-30 minutes or until golden brown.
Ingredients: 1/2 batch pizza dough, homemade or store-bought 1/2 c. pizza sauce 1 c. shredded mozzarella cheese 1/4 c. sliced pepperoni Additional toppings of your choice Directions: On a floured surface, roll your pizza dough out into a large rectangle. Top with sauce, cheese and pepperoni. Using a pizza cutting or a very sharp knife, cut the dough into long strips, then into squares, so you end up with about 20 squares. Stack the squares onto each other, and stack into a greased loaf pan. Cover the pan with plastic wrap and allow to rise for 30 minutes. Preheat the oven to 400 degrees. Bake for 20-25 minutes until the top is golden brown. Allow the pizza to rest for 10 minutes before turning onto a serving platter. Serve with additional pizza sauce, if desired
Ingredients: 3 Tbsp. butter 8 oz. fresh mushrooms, sliced 1 can (10 3/4 oz.) cream of chicken soup 1/2 c. milk 1/2 tsp. salt 1/4 tsp. black pepper 2 c. chunked cooked chicken (about 2 boneless, skinless chicken breasts) 1 c. frozen green peas, thawed 1 jar (2 oz.) diced pimientos, drained Directions: In a large skillet over medium heat, melt butter; saute mushrooms 4-5 minutes, or until tender. Add soup, milk, salt, pepper and chicken; mix well and cook 3-4 minutes, or until hot. Stir in peas and pimientos and continue cooking 5-7 minutes, or until warmed through. Serve over egg noodles or biscuits. Note~ The link to the original recipe is http://www.mrfood.com/Chicken/Chicken-a-la-King-in-a-Hurry-5248
Ingredients: 1 lb. medium shell-shaped pasta 6 slices bacon, diced 1/2 lb. 90% lean ground beef, crumbled 1 pkg. (3 1/2 oz.) pepperoni (about 26 slices), chopped 3 scallions, trimmed and sliced 2 Tbsp. unsalted butter 2 Tbsp. all-purpose flour 1 1/2 c. 2% milk 8 oz. Monterey Jack cheese, shredded 4 oz. sharp white cheddar, shredded (about 1 c.) Directions: Heat a large pot of lightly salted water to boiling. Add shells; cook 10 minutes, or as per package directions. Drain and return to pot. Meanwhile, combine bacon and ground beef in a medium saucepan over medium heat. Cook 5 minutes, stirring occasionally. Stir in pepperoni; cook another 5 minutes. Stir in 2/3 of the chopped scallions. Remove to a paper towel-lined plate with a slotted spoon. Discard drippings from pot. In same saucepan, melt butter over medium heat. Sprinkle with flour and cook, whisking, 1 minutes. Whisk in milk and bring to a simmer, whisking frequently. Simmer 3 minutes, whisking until thickened. Remove from heat and add cheese. Whisk until smooth. Stir in meat mixture and fold into pasta. Top with remaining scallions and serve.
Ingredients: 4 1/2 c. sugar 1 large can evaporated milk 1/2 lb. butter (can be made with 1/2 butter and 1/2 margarine) 24 oz. semi-sweet chocolate chips 3 Tbsp. vanilla 2 c. nuts Miniature marshmallows Directions: Combine sugar and milk. Heat to boiling, boil for 6 minutes. Stirring constantly. Take off heat and add butter and chips. Stir until well-blended. Add vanilla and nuts. You can let it cool a little and add the miniature marshamllows. Pour into a 9x13 well-buttered pan. Chill Note~ This is my grandmother's recipe. She used a copper bottom saucepan to boil the liquid in. She also told me that she always uses a metal large spoon to stir it with. Make sure to stir the mixture well for the 6 minutes while it boils otherwise it will burn.
Ingredients: 2 c. sugar, divided 3 Tbsp. plus 2 c. all-purpose flour, divided 1/2 c. milk 1/2 c. plus 1/3 c. shortening, divided 2 eggs 1 bottle (1 oz.) red food coloring 1 Tbsp. white vinegar 2 tsp. vanilla extract, divided 3 Tbsp. baking cocoa 1 tsp. baking soda 1 c. buttermilk 1/2 c. butter, softened 3 Tbsp. confectioners' sugar FROSTING: 1 c. (6 oz.) semisweet chocolate chips 1/3 c. plus 1-3 tsp. evaporated milk, divided 1 1/2 c. confectioners' sugar Directions: In a heavy saucepan, combine 1/2 c. sugar, 3 Tbsp. flour and milk until smooth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from the heat; cool. In a large bowl, cream 1/2 c. shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and 1 tsp. vanilla. Combine the cocoa, baking soda and remaining flour; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, beat butter and remaining shortening until smooth. Beat in the confectioners' sugar, cooled sugar mixture and remaining vanilla until light and fluffy, about 3 minutes. Insert a large round tip into a pastry or plastic bag; fill with filling. Inset the tip halfway into the center of each cupcake and fill with a small amount of filling. For frosting, in a heavy saucepan, melt chips with 1/3 c. evaporated milk over low heat; stir until smooth. Remove from the heat. Beat in confectioners' sugar. Add enough remaining milk to achieve spreading consistency. Frost cupcakes.
Ingredients: 1/4 c. balsamic vinegrette 1/4 c. minced shallots 1 tsp. chopped thyme or oregano 1/2 tsp. minced garlic 1/4 tsp. salt 1 Tbsp. pomegranate molasses or honey 1/2 c. extra-virgin olive oil Fresh ground pepper 1 pinch sugar Directions: In a bowl, whisk to combine all ingredients except olive oil, pepper and sugar. Slowly drizzle in olive oil while whisking. Add pepper to taste. Add sugar to neutralize acidity, if needed. This will keep for up to 2 weeks in the refrigerator.
Ingredients: 1 c. all-purpose flour 1/3 c. butter, softened 1/4 c. confectioners' sugar TOPPING: 2 eggs 1 c. sugar 2 Tbsp. all-purpose flour 2 Tbsp. lemon juice 3/4 tsp. lemon extract 1/2 tsp. baking powder 1/4 tsp. salt Confectioners' sugar Orange peel strips (1-3 inches), optional Directions: Preheat oven to 350 degrees. In a large bowl, beat flour, butter and confectioners' sugar until blended. Press onto bottom of an ungreased 8 inch square baking dish. Bake 15-20 minutes or until lightly browned. For topping, in a large bowl, beat eggs, sugar, flour, lemon juice, extract, baking powder and salt until frothy; pour over hot crust. Bake 10-15 minutes longer or until light golden brown. Cool completely in dish on a wire rack. Dust with confectioners' sugar. If desired, sprinkle with orange peel strips.
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