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: 2 bottles (12 oz. each) beer or nonalcoholic beer 3/4 c. German or Dijon mustard, divided 1/2 tsp. coarsely ground pepper 1 fully cooked bone-in ham (about 4 lbs.) 4 fresh rosemary sprigs 16 pretzel hamburger buns, split Dill pickle slices, optional Directions: In a 5 quart slow cooker, whisk together beer and 1/2 c. mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours. Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through. Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices. Freeze option: freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a covered saucepan, stirring gently and adding a little water if necessary.
Ingredients; 2 lbs. ground beef 1 lb. bulk hot Italian sausage 1 large onion, chopped 1 large green pepper, chopped 4 garlic cloves, minced 1 jar (16 oz.) salsa 1 can (16 oz.) hot chili beans, undrained 1 can (16 oz.) kidney beans, rinsed and drained 1 can (12 oz.) pizza sauce 1 pkg. (8 oz.) sliced pepperoni, halved 1 c. water 2 tsp. chili powder 1/2 tsp. salt 1/2 tsp. pepper 3 c. shredded part-skim mozzarella cheese Directions: In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese. Freeze option: before adding the cheese, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese.
Ingredients: 1 boneless beef chuck pot roast (about 3 lbs.) 2 Tbsp. canola oil 1 1/4 c. water 3/4 c. beer or beef broth 1 can (8 oz.) tomato sauce 1/2 c. chopped onion 2 Tbsp. sugar 1 Tbsp. vinegar 2 tsp. salt 1 tsp. ground cinnamon 1 bay leaf 1/2 tsp. pepper 1/2 tsp. ground ginger Cornstarch and water, optional Directions: In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 1/2-3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth to pot roast if necessary.
Ingredients: 3/4 lb. boneless, skinless chicken breasts, cut into 1 1/4 inch pieces 1/4 tsp. salt 1/4 tsp. pepper 2 Tbsp. olive oil, divided 1 medium onion, chopped 1 jalapeno pepper, seeded and chopped 4 garlic cloves, minced 2 tsp. dried oregano 1 tsp. ground cumin 2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided 2 1/2 c. chicken broth, divided 1 1/2 c. shredded cheddar cheese Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro Directions: Toss chicken with salt and pepper. In a large skillet, heat 1 Tbsp. oil over medium high heat; saute chicken until browned. Transfer to a 3 quart slow cooker. In the same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker. In a bowl, mash 1 c. of the beans; stir in 1/2 c. broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture. Cook, covered, on low until chicken is tender, 3-3 1/2 hours. Stir before serving. Serve with cheese and toppings if desired. FREEZE OPTION: Freeze cooled chili in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Ingredients: Sweet corn on the cob Directions: Husk corn and remove silk. Boil a large pot of water. Blanch 3-5 corn cobs at a time, depending on the size of your pot. Put the corn in boiling water for 5-6 minutes, depending on the size of the cobs. Larger cobs will be blanched for a longer time. Start the timer when the corn enters the water, not when the water returns to boiling. Remove corn from boiling water and immediately place in ice cold water to cool and stop the cooking process. Allow the corn to sit in the cold water for at least 2 minutes. Add more ice if necessary. Remove the corn from the cold water and allow to drain. Cut the corn kernels off of the cob. Do not cut into the cob- cut about 3/4 of the depth of the kernels. This is a messy process- use a cookie sheet under the kernels. You also can use a bundt pan and put the cob in the center and allow the kernels to fall in the bowl part- it will still make a bit of a mess but not as bad. Place the corn in freezer containers or freezer bags. Remove as much air as possible, seal and label. If using bags, place in the freezer in a single layer (which allows it to freezer quickly). When the corn is completely frozen, you are able to stack for convenience. To use: heat in the microwave or in a stockpot full of water until heated through.
Ingredients: 1 large bag of frozen potatoes 2 cans cream of your choice soup (potato, broccoli etc.) 2 cans water 2 ham steaks, cubed (can use turkey ham) 8 oz. cheddar cheese 4 c. broccoli Salt and pepper Directions: Divide everything evenly into 2 containers. Seal and freeze. To cook: put in a slow cooker and cook on low for 8 hours. Note~ Can use 12 new potatoes to replace the frozen potatoes. Slice in rounds. The potatoes could potentially turn black during the freezing process.
Ingredients: 4 lbs. pickling cucumbers, sliced 8 c. thinly sliced onions (about 8 medium) 1/4 c. salt 3/4 c. water 4 c. sugar 2 c. cider vinegar Directions: Rinse ten 2-cup plastic containers with lids with boiling water. Dry thoroughly. Divide cucumbers, onions, salt and water between 2 large bowls. Let stand at room temperature for 2 hours. Do not drain. Add 2 c. sugar and 1 c. vinegar to each bowl; stir until sugar is dissolved. Transfer to prepared containers, leaving 1 inch headspace for expansion; freeze for up to 6 months. Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing.
Ingredients: 2 lb. ground beef 2 envelopes taco seasoning 4 large eggs 3/4 c. 2% milk 1 1/4 c. biscuit/baking mix Dash pepper 1/2 c. sour cream 2-3 c. chopped lettuce 3/4 c. chopped tomato 1/4 c. chopped green pepper 2 green onions, chopped 2 c. (8 oz.) shredded cheddar cheese Directions: Preheat oven to 400 degrees. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 9x13 baking dish. In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cook 5-10 minutes. Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Freeze option: Cool baked casserole; cover and freeze (without topping with sour cream, lettuce, tomato, green pepper, onions and cheese). To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in the center reads 165 degrees. Cool for 5-10 minutes, then top as directed.
Ingredients: 2 eggs 3/4 c. milk 1 1/2 c. lean ground beef 1 pkg. (6 oz.) stuffing mix for chicken 3/4 c. Mexican-style finely shredded four cheese 1/3 c. barbecue sauce 3 green onions, sliced 6 slices bacon Directions: Whisk eggs and milk in a large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1 inch) patties; wrap bacon slice around edge of each patty. Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze for up to 3 months. Heat oven to 375 degrees. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40-45 minutes or until internal temperature reaches 160 degrees.
Ingredients: 2 pkgs. (16 oz. each) regular-flavor Jimmy Dean pork sausage 1 1/2 c. all-purpose baking mix 4 c. shredded sharp cheddar cheese 1/2 c. finely chopped onion 1/2 c. finely chopped celery 2 tsp. black pepper 2 tsp. minced garlic, optional Directions: Preheat oven to 375 degrees. Combine all ingredients in a large mixing bowl; stir well. Form into 1 inch balls. Place on an ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks. Note~ May be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown. For a more firm texture, add 3 c. baking mix and 2 c. shredded cheese to the ingredients listed above.
Ingredients: 1 1/2 c. boiling water 1 pkg. (3 oz.) lemon flavor gelatin 4 oz. cream cheese, softened 6 oz. frozen lemonade concentrate, thawed 1 tub (8 oz.) whipped topping, thawed 1 c. fresh raspberries 2 ready to use graham cracker crumb crusts (6 oz. each) Directions: Add boiling water to gelatin in a small bowl; stir 2 minutes until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended. Stir in whipped topping and berries. Pour into crusts. Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
Ingredients: 20 whole chicken wings (about 4 lbs.) 1 c. soy sauce 1/4 c. white wine or reduced sodium chicken broth 1/4 c. canola oil 1 Tbsp. sugar 2 garlic cloves, minced 1 tsp. ground ginger Directions: Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable plastic bag. In a small bowl, whisk the remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight. Transfer chicken and marinade to a 5 qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.
Ingredients: 6-8 slices white bread 1/4 c. softened butter 4 c. grated colby jack cheese 12 oz. pork sausage, browned and drained (if necessary) 1 can (4 oz.) green chillies, or can use a 7 oz. can if you prefer more 6 eggs 2 c. milk 1 tsp. kosher salt 1/2 tsp. paprika 1 tsp. oregano 1/2 tsp. black pepper 1/4 tsp. garlic powder 1/4 tsp. dry mustard Directions: Start by removing the crusts from the bread and lightly butter one side. Place bread butter side down in a 9x13 baking dish. You may need to cut some of the bread pieces to make them all fit in one layer with no big gaps. Grate your cheese and sprinkle it evenly over the top of the bread. Spread the browned sausage on top and top with chilies. In a medium size bowl whisk eggs. Add milk and seasonings and whisk to combine well. Slowly stir the egg mixture while you pour it evenly on the top of the assembled casserole. Cover well and place in the refrigerator overnight. In the morning, preheat the oven to 350 degrees. Put the casserole in the oven and bake, uncovered, for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. Let sit 10 minutes before cutting into it.
Ingredients: 16 oz. sour cream 1 pkt. ranch dressing mix 3 oz. packet bacon bits (not the plastic jar) 1 c. shredded cheddar cheese Directions: Mix together all ingredients. It is better to refrigerate it for a day before eating.
Ingredients: 1 lb. fresh mushrooms, coarsely chopped 1/3 c. butter, cubed 1/2 tsp. Italian seasoning 1/8 tsp. pepper 4 c. (16 oz.) shredded sharp cheddar cheese 1 3/4 c. cubed fulled cooked ham 1/2 c. shredded Parmesan cheese 2 Tbsp. all-purpose flour 24 eggs 2 c. heavy whipping cream 1 Tbsp. Dijon mustard 1/8 tsp. white pepper Directions: In a Dutch oven, saute mushrooms in butter until tender. Add Italian seasoning and pepper, saute 1 minute longer. Spread mushroom mixture evenly into 2 greased 9x13 baking dishes. In a large bowl, combine the cheddar cheese, ham, Parmesan cheese and flour. Sprinkle over mushroom mixture. In another large bowl, whisk the eggs, cream, mustard and white pepper. Pour over cheese mixture. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. To use frozen casserole: remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 degrees for 55 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Ingredients: 1 pkg. (1/4 oz.) active dry yeast 1/4 c. warm water (110-115 degrees) 1 c. evaporated milk 1/2 c. canola oil 1/4 c. sugar 1 egg 4 1/2 c. self-rising flour Oil for deep frying Confectioners' sugar Directions: In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar and egg along with 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; roll into a 16x12 inch rectangle. Cut into 2 inch squares. In an electric skillet or deep fryer, heat oil to 375 degrees. Fry squares, a few at a time, until golden on both sides. Drain on paper towel. Roll warm beignets in confectioners' sugar.
(Courtesy of Mr Food) Ingredients: 2 (6-8 in.) flour tortillas 2 Tbsp. pizza sauce 1/4 tsp. dried oregano 24 slices pepperoni 4 Tbsp. shredded mozzarella cheese Directions: Heat tortillas according to package directions. Place warm tortillas on a cutting board. Spread 1 Tbsp. sauce on each wrap. Sprinkle oregano over each and top equally with pepperoni slices and mozzarella cheese. From the end closest to you, roll up each wrap firmly, rolling away from you, jellyroll style. Place each wrap on a piece of wax paper and roll up tightly. Serve immediately or chill until ready to use. http://www.mrfood.com/Sandwiches/Back-to-SchoolWraps-Pepperoni-Pizza-Wraps
Ingredients: 1/2 c. packed brown sugar 1/4 c. butter, cubed 1 Tbsp. corn syrup 3 slices white bakery bread (1 inch thick), halved 3 eggs 3/4 c. half-and-half cream 1/2 tsp. vanilla extract 1/4 tsp. ground cinnamon 1/4 tsp. salt Directions: In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8 inch square baking dish coated with cooking spray. Arrange bread over caramel. In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.
Ingredients: 1 pkg. (16 oz.) spiral pasta 2 lb. ground beef 2 large onions, chopped 2 large green peppers, chopped 3 large garlic cloves, minced 1 can (28 oz.) crushed tomatoes 1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted 1/2 c. 2% milk 1 chipotle pepper in adobo sauce, chopped 2 Tbsp. chili powder 1 Tbsp. ground cumin 1 tsp. cayenne pepper 1 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. pepper 2 c. (8 oz.) shredded Monterey Jack cheese 2 Tbsp. minced fresh cilantro, optional Directions: Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, soup, milk, chipotle pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until thickened. Drain pasta; stir into meat mixture. Divide between two greased 8 inch square baking dishes; sprinkle with cheese and cilantro if desired. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 8-10 minutes longer or until bubbly and the cheese is melted. To use the frozen casserole: thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 60 minutes. Uncover; bake 8-10 minutes longer or until bubbly and the cheese is melted.
Ingredients: 1 pkg. (1/4 oz.) active dry yeast 1 1/4 c. warm water (110-115 degrees), divided 2 egg whites 1/3 c. honey 1/4 c. canola oil 1 tsp. salt 1 1/2 c. whole wheat flour 2 1/2 c. all-purpose flour Melted butter, optional Directions: In a small bowl, dissolve yeast in 1/4 c. warm water. In a large bowl, beat egg whites until foamy. Add yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10 inch rope; tie into a knot. Tuck ends under. Place rolls 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Bake at 375 degrees for 10-12 minutes or until golden brown. Brush with melted butter if desired.
