Peanut Butter Chocolate Cake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) Devil's Food cake mix
4 oz. cream cheese, softened
1/4 c. creamy peanut butter
2 Tbsp. confectioners' sugar
1 c. whipped topping
1 c. heavy whipping cream
1 c. (6 oz.) semisweet chocolate chips

Directions:
Prepare and bake cake mix according to package directions, using a 9 inch fluted tube pan.  Cool for 10 minutes before removing from pan to a wire rack.

In a mixing bowl, beat cream cheese until smooth.  Add peanut butter and confectioners' sugar; beat until blended.  Fold in whipped topping.  Split cake in half horizontally; place bottom layer on a serving plate.  Spread with peanut butter mixture.  Top with remaining cake.  Refrigerate until chilled.

In a small heavy saucepan, bring cream to a boil.  Reduce heat to low.  Stir in chocolate chips; cook and stir until chocolate is melted.  Refrigerate until spreadable.  Frost top and sides of cake.  Refrigerate until serving.

Autumn Tea

(Courtesy of Taste of Home)

Ingredients:
5 individual tea bags
5 c. boiling water
5 c. unsweetened apple juice
2 c. cranberry juice
1/2 c. sugar
1/3 c. lemon juice
1/4 tsp. pumpkin pie spice

Directions:
Place tea bags in a large heat-proof bowl; add boiling water.  Cover and steep for 8 minutes.  Discard tea bags.  Add the remaining ingredients to tea; stir until sugar is dissolved.  Serve warm or over ice.

Grilled Wing Zingers

(Courtesy of Taste of Home)

Ingredients:
40 whole chicken wings (about 8 lbs.)
2 c. packed brown sugar
2 c. hot sauce
1/2 c. butter or margarine, cubed
2 Tbsp. cider vinegar
1/4 c. sugar
1/2 c. Italian seasoning
1/4 c. dried rosemary, crushed
1/4 c. paprika
1/4 c. chili powder
1/4 c. pepper
2 Tbsp. cayenne pepper
1 c. blue cheese salad dressing
1/2 c. ranch salad dressing
Celery sticks

Directions:
Cut chicken wings into 3 sections; discard wing tip section.  In a large saucepan, bring the brown sugar, hot sauce, butter and vinegar to a boil.  Reduce heat; simmer, uncovered, for 6-8 minutes or until butter is melted and the sauce is heated through.  Cool.

In a gallon-size resealable plastic bag, combine sugar, seasonings and 1 c. of sauce.  Add chicken wings in batches.  Seal bag; toss to coat.  Grill wings, uncovered, over indirect medium heat for 12-15 minutes or until juices run clear, turning once and basting occasionally with remaining sauce.

In a small bowl, combine blue cheese and ranch salad dressings; serve with chicken wings and celery sticks.

Corny Cookies

(Courtesy of Disney Family Fun)

Ingredients:

1/2 c. butter

1 c. sugar

1 egg, lightly beaten

1 tsp. vanilla extract

2 c. flour

1/2 c. baking powder

1/4 tsp. salt

Vanilla frosting

Green fruit leather

M&M's or Reeses Pieces candies

Directions:

Using an electric beater, cream the butter and sugar in a large bowl.  Add the egg and vanilla extract and mix well.  In another bowl, combine the flour, baking powder and salt.  Mix in the flour a little at a time until the ingredients are well combined.  Chill the dough for several hours or overnight.

Heat the oven to 350 degrees.  Divide the dough into 3 parts.  Working on a floured surface with 1 part at a time, roll out the dough to a 1/4 inch thickness.  Using a knife, cut out corncob shapes about 4 inches long.  Place the cookeis on ungreased baking sheets and bake for 9 minutes or just until the edges are brown.  Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.

Frost the cooled cookies.  Next, use kitchen shears to cut husks from the fruit leather to fit the side of each cookie.  Press the husks in place atop the frosting, with the tips down a bit.  Now fill in the middle with candy kernels gently pressed into place. 

Rich French Onion Soup

(Courtesy of Taste of Home)

Ingredients:
6 large onions, chopped
1/2 c. butter or margarine
6 cans (10 1/2 oz. each) condensed beef broth, undiluted
1 1/2 tsp. Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded Parmesan and mozzarella cheeses

Directions:
In a large skillet, saute onions in butter until crisp-tender.  Transfer to an ungreased 5 quart slow cooker.  Add the broth, Worcestershire sauce and bay leaves.  Cover and cook on low for 5-7 hours or until the onions are tender.  Discard the bay leaves.  Top each serving with French bread and cheeses.

Note~ Can put in an oven safe bowl and place under the broiler for a minute or two in order to get the cheeses melted and a bit browned.

Quick Tomato Soup

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter or margarine
1/4 c. all-purpose flour
1 tsp. curry powder
1/4 tsp. onion powder
1 can (46 oz.) tomato juice
1/4 c. sugar
Oyster crackers, optional

Directions:
In a large saucepan, melt butter.  Stir in flour, curry powder and onion powder until smooth.  Gradually add tomato juice and sugar.  Cook, uncovered, until thickened and heated through, about 5 minutes.  Serve with crackers if desired.

Chicken Cheese Soup

(Courtesy of Taste of Home)

Ingredients:
4 c. cubed cooked chicken breast
3 1/2 c. water
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 can (14 1/2 oz.) diced potatoes, drained
1 pkg. (16 oz.) Velveeta cheese, cubed

Directions:
In a Dutch oven, combine the first 5 ingredients.  Bring to a boil.  Reduce heat; cover and simmer 8-10 minutes or until vegetables are tender.  Stir in cheese just until melted (do not boil).

Kielbasa Chili

(Courtesy of Taste of Home)

Ingredients:
1 lb. smoked kielbasa or Polish sausage, halved and sliced
2 cans (14 1/2 oz. each) diced tomatoes, undrained
1 can (15 oz.) chili with beans
1 can (8 3/4 oz.) whole kernal corn
1 can (2 1/4 oz.) sliced ripe olives, drained

Directions:
In a Dutch oven coated with cooking spray, saute kielbasa until browned.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Veggie Tortellini Soup

(Courtesy of Taste of Home)

Ingredients:
5 c. chicken broth (or vegetable broth for a vegetarian version)
1 pkg. (16 oz.) frozen California blend vegetables
1 pkg. (8 oz.) dried cheese tortellini
1 can (14 1/2 oz.) Italian diced tomatoes, undrained

Directions:
In a Dutch oven, bring broth to a boil.  Stir in vegetables and tortellini.  Return to a boil.  Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally.  Stir in tomatoes.  Cover and cook 5-6 minutes or until heated through.

Note~ Can use fresh tortellini, but put them in a bit later in the cooking process as they wont need as long to cook through.

Baked Four Cheese Pasta Casserole

(Courtesy of Cook's Illustrated)

Ingredients:

TOPPING:

3-4 slices white sandwich bread with crusts, torn into quarters

1/4 c. (1/2 oz.) grated Parmesan cheese

1/4 tsp. salt

1/8 tsp. ground black pepper

PASTA AND CHEESE:

4 oz. Italian Fontina cheese, shredded (about 1 c.)

3 oz. Gorgonzola cheese, crumbled (about 3/4 c.)

1/2 c. (1 oz.) grated Pecorino Romano cheese

1/4 c. (1/2 oz.) grated Parmesan cheese

1 lb. penne

1 Tbsp. plus 1/4 tsp. salt

2 tsp. unsalted butter

2 tsp. all-purpose flour

1 1/2 c. heavy cream

1/4 tsp. ground black pepper

Directions:

For the topping: pulse bread in food processor until mixture resembles coarse crumbs, about 10 pulses (1 second each)- you should end up with about 1 1/2 c.  Transfer to a small bowl; stir in Parmesan, salt and pepper.  Set mixture aside.

For the pasta: adjust oven rack to middle position and heat oven to 500 degrees.

Bring 4 quarts of water to rolling boil in stockpot.  Combine cheese in large bowl; set aside  Add pasta and 1 Tbsp. salt to boiling water; stir to separate pasta.  While pasta is cooking, melt butter in a small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds.  Gradually whisk in cream, increase heat to medium, and bring to a boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks,.  Stir in remaining 1/4 tsp. salt and pepper; cover cream mxiture to keep hot and set aside.

When pasta is al dente, drain about 5 seconds, leaving the pasta slightly wet.  Add pasta to the bowl with the cheeses; immediately pour cream mixture over, then cover bowl with foil or a large plate and let stand for 3 minutes.  Uncover bowl and stir with a rubber spatula, scraping bottom of the bowl, until cheeses are melted and mixture is thoroughly combined.

Transfer pasta to a 9x13 baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.  Bake until topping is golden brown, about 7 minutes.  Serve immediately.

Fried Catfish Sandwiches with Curried Mayonnaise

(Courtesy of Bon Appetit)

Ingredients:
1/2 c. mayonnaise
1 Tbsp. curry powder
1 Tbsp. fresh lemon juice
1 (18 inch long) French bread baguette, cut crosswise into 4 equal pieces or buns
1/2 c. yellow cornmeal
1/2 c. all-purpose flour
1/2 c. whole milk
4 catfish fillets (about 5 oz. each)
3 Tbsp. olive oil
1 large tomato, thinly sliced
4 Boston lettuce leaves

Directions:
Stir first 3 ingredients in a small bowl, to blend; season with salt and pepper.  Cut bread pieces in half horizontally.  Spread bottom halves with curried mayonnaise.

Whisk cornmeal and flour in shallow bowl.  Dip each fillet in milk, then into cornmeal mixture to coat.  Sprinkle with salt and pepper.  Heat oil in heavy large skillet over medium-high heat.  Add fillets; saute until cooked through and brown, about 5 minutes per side. 

Place fillets on bread bottoms.  Top with tomato, lettuce and bread tops.

"Smashed" Potatoes with Garlic and Parsley

(Courtesy of Bon Appetit)

Ingredients:
5 lbs. large red-skinned potatoes
1/2 c. plus additional olive oil
8 large garlic cloves, minced
1 1/2 tsp. salt
3/4 tsp. ground black peppers
2 Tbsp. chopped fresh parsley

Directions:
Coat a 9x13 glass baking dish lightly with olive oil.  Cook whole potatoes in large pot of boiling salt water just until tender, about 40 minutes.  Drain.  Arrange potatoes close together in prepared dish.  Using fork, press each potato firmly in center to expose flesh, making indentation about 1 inch deep.

Whisk 1/2 c. oil, garlic, salt and pepper in small bowl to blend; drizzle over potatoes (can be made 2 hours ahead- let stand at room temperature).

Preheat oven to 400 degrees.  Bake potatoes until crisp and brown on top, basting occasionally with oil mixture in dish and adding up to 3 Tbsp. more oil if potatoes seem dry, about 1 hour and 10 minutes.  Sprinkle with parsley.  Serve hot.

Strawberry Margarita Cupcakes

(Courtesy of Mr Food)

Ingredients:
1 pkg. (18.5 oz.) white cake mix
1 c. plus 3/4 Tbsp. strawberry margarita or daiquiri mix, divided
1/3 c. vegetable oil
3 eggs
1 c. butter, softened
4 c. confectioners' sugar
Coarse sugar for garnish
24 lime slices for garnish

Directions:
Preheat oven to 350 degrees.  Line muffin tins with paper liners.

In a large bowl with an electric mixer on low speed, beat cake mix, 1 c. margarita mix, oil and eggs 1-2 minutes, or until well mixed.  Divide batter evenly into muffin tins.

Bake 18-22 minutes, or until toothpick inserted in center comes out clean.  Let cool completely.

Meanwhile, in a large bowl, beat butter, confectioners' sugar and remaining margarita mix until smooth.  Frost tops of cupcakes.  Sprinkle with coarse sugar around edges of cupcakes, and garnish each with a lime slice.

http://www.mrfood.com/Cupcakes/Strawberry-Margarita-Cupcakes

Peanut Butter Chocolate Cupcakes

(Courtesy of Mr Food)

Ingredients:
1 pkg. (18.25 oz.) chocolate cake mix
1 c. peanut butter, chips
1 pkg. (8 oz.) cream cheese, softened
1/2 c. (1 stick) butter, softened
1 c. peanut butter
2 c. confectioners' sugar
1 tsp. vanilla extract
1 c. hot fudge sauce, heated

Directions:
Preheat oven to 350 degrees.  Line muffin tins with paper baking cups.

Make cake mix according to package directions.  Stir in peanut butter chips.  Spoon batter into muffin tins, filling each about 3/4 full.

Bake according to package directions; cool completely.

Meanwhile, in a large bowl, mix cream cheese, butter and peanut butter until thoroughly combined.  Mix in confectioners' sugar and vanilla until smooth.

Frost cooled cupcakes with peanut butter frosting, and drizzle with hot fudge sauce.  Refrigerate cupcakes until chocolate is set.

http://www.mrfood.com/Cupcakes/Peanut-Butter-Chocolate-Cupcakes

Garlicky Chicken Wings

(Courtesy of Mr Food)

Ingredients: 
2 lbs. chicken wings (about 8-10)
3 bulbs fresh garlic, separated into cloves and peeled
1 c. plus 1 Tbsp. olive oil
1 tsp. salt
1/4 tsp. hot pepper sauce
1 c. grated Parmesan cheese
1 c. seasoned bread crumbs
1 tsp. pepper

Directions:
Preheat oven to 375 degrees.  

Split the wings at each joint and discard tips; rinse, then pat dry.

Place the garlic, 1 c. olive oil, salt and hot pepper sauce in a blender or food processor and puree.  Pour into a bowl.

In a separate bowl, mix together the Parmesan cheese, bread crumbs and pepper.  

Grease a shallow nonstick baking pan with the remaining 1 Tbsp. olive oil.  Dip the wings, one at a time, in the garlic puree then roll them in the bread crumb mixture, coating them thoroughly.  Place in baking pan in a single layer.

Bake 50-60 minutes, until brown and crisp.

http://www.mrfood.com/Appetizers/Garlicky-Chicken-Wings-3538

Apple Dumplings

(Courtesy of Mr Food)

Ingredients:
1/2 c. water
1/4 c. granulated sugar
1 tsp. vanilla extract
2 Tbsp. butter, softened, divided
1/8 tsp. ground nutmeg
1/4 c. light brown sugar
1/4 tsp. ground cinnamon
1 rolled refrigerator pie crust (from a 15 oz. pkg.)
4 small or 2 medium Granny Smith apples, peeled and cored

Directions:
Preheat oven to 375 degrees.

In a small saucepan, combine the water, white sugar, vanilla, 1 Tbsp. butter and nutmeg over high heat.  Bring to a boil for 1 minute; set aside.

In a small bowl, combine the brown sugar, cinnamon and remaining 1 Tbsp. butter; mix well.

Unroll pastry and cut into quarters.  Stuff each apple cavity with an equal amount of brown sugar mixture and place on a pastry quarter.  Fold pastry up around apples and pinch ends together to completely enclose apples.  Place dumplings seam-side down in an 8 inch baking dish and pour sugar over the top.

Bake 45-50 minutes, or until golden.  Serve warm, drizzled with sugar glaze from bottom of baking dish.

Note~ Small apples work great for this recipe but otherwise cut a medium size apple in half.

http://www.mrfood.com/Misc-Desserts/Apple-Dumplings-from-Mr-Food

Double-Chip Pumpkin Cinnamon Muffins

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) solid-pack pumpkin
1 c. sugar
1/2 c. buttermilk
1/3 c. canola oil
2 eggs
2 egg whites
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 c. oat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. cinnamon baking chips, chopped
1/2 c. miniature semisweet chocolate chips
TOPPING
1/4 c. sugar
3 tsp. ground cinnamon

Directions:
In a large bowl, beat the first 7 ingredients until well blended.  Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended.  Stir in chips.

Coat muffin cups with cooking spray or use foil liners; fill 2/3 full with batter.  Combine topping ingredients; sprinkle over batter.

Bake at 400 degrees for 12-15 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

As a substitute for 1 c. oat flour, process 1 1/4 c. quick-cooking or old-fashioned oats until finely ground.

Strawberry Schaum Torte

(Courtesy of Taste of Home)

Ingredients:
8 egg whites
1 Tbsp. white vinegar
1 tsp. vanilla extract
1/4 tsp. salt
2 c. sugar
3 c. sliced fresh strawberries
1 1/2 c. whipped cream

Directions:
Place egg whites in a large bowl and let stand at room temperature for 30 minutes.  Add the vinegar, vanilla and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread into a greased 10 inch springform pan.  Bake at 300 degrees for 50-60 minutes or until lightly browned.  Remove to a wire rack to cool (meringue will fall).

Serve with strawberries and whipped cream.  Store leftovers in the refrigerator.

Apple Coffee Cake

(Courtesy of Mr Food)

Ingredients:
1 1/2 c. all purpose flour
1 c. granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 c. (1/2 stick) butter, melted
1 egg
2 apples, peeled, cored and coarsely chopped
TOPPING
1/4 c. packed light brown sugar
1/2 c. chopped pecans
1 tsp. ground cinnamon
2 Tbsp. butter, melted

Directions:
Preheat oven to 350 degrees.  Coat a 9 inch round cake pan with cooking spray.

In a large bowl, beat flour, granulated sugar, baking powder, salt, butter and egg until mixed and crumbly.  Stir in apples, then spread batter into prepared cake pan.

In a small bowl, combine topping ingredients; mix well and sprinkle evenly over batter.

Bake 50-55 minutes, or until a toothpick inserted in center comes out clean.  Serve warm, or allow to cool and cover until ready to serve.

http://www.mrfood.com/Cakes/Apple-Coffee-Cake-From-Mr-Food

Buffalo Chicken

(Courtesy of Taste of Home)

Ingredients:
4 boneless skinless chicken breast halves (5 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
2 eggs
1/2 c. seasoned bread crumbs
3 Tbsp. canola oil
1/4 c. buffalo wing sauce
1/4 c. shredded provolone cheese
1/4 c. shredded part-skim mozzarella cheese

Directions:
Flatten chicken to 1/2 inch thickness.  Sprinkle with salt and pepper.  In a shallow bowl, whisk eggs.  Place bread crumbs in another shallow bowl.  Dip chicken in eggs, then coat with bread crumbs.

In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes.  Turn to coat chicken.  Sprinkle with cheese.  Cover and cook until cheese is melted.

Fire Station Chili

(Courtesy of Mr Food)

Ingredients:
2 Tbsp. vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 lbs. ground beef
1 can (28 oz.) crushed tomatoes
1/3 c. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. black pepper
2 cans (16 oz. each) red kidney beans, drained

Directions:
In a large pot, heat oil over medium-high heat; saute onion and garlic for 5 minutes, or until tender.  Add ground beef and brown 8-10 minutes, or until no pink remains; drain off excess liquid.

Add remaining ingredients; mix well.

Reduce heat to low and cover; simmer 30 minutes, stirring occasionally.  Serve immediately.

http://www.mrfood.com/Chili/Fire-Station-Chili-2924

Gluten-Free Muffins

(Courtesy of Celiac.com)

Ingredients:
1 c. brown rice flour
1/2 c. rice bran
1 1/2 tsp. baking powder
1 egg
2 Tbsp. vegetable oil
1 Tbsp. honey
3/4 c. orange juice or water
1/2 c. blueberries

Directions:
Preheat oven to 400.  Combine flour, bran, baking powder in bowl.  Stir to mix.  Add the rest of the ingredients.  Mix well.  Spoon into lightly oiled muffin cups.  Bake 12-15 minutes, or until brown.

Slow Cooker Hearty Beef Chili

(Courtesy of Kraft)

Ingredients:
1 1/2 lb. ground beef
1 can (16 oz.) no-salt added tomato sauce
2 cans (15 oz. each) red kidney beans, rinsed
1 1/2 c. mild salsa
1 c. frozen corn
1 onion, chopped
2 Tbsp. chili powder
1 c. Mexican style finely shredded four cheese

Directions:
Brown meat; drain.  Add to slow cooker with all ingredients except cheese; stir.  Cover with lid.  Cook on low 5-6 hours (or on high 3-4 hours).  Stir just before serving.  Serve topped with cheese.

Macaroni and Cheese

(Courtesy of Hat City Kitchen)

Ingredients:
1 lb. elbow macaroni, cooked
1 qt. heavy cream
1 Tbsp. onion powder
2 tsp. garlic powder
1/4 tsp. nutmeg
1/4 tsp. paprika
1/8 tsp. cracked black pepper
2 tsp. salt
1 Tbsp. sugar
1 lb. American cheese, shredded
1/4 c. Parmigiano-Reggiano cheese
1/2 c. breadcrumbs

Directions:
In a medium saucepan, heat cream over medium heat to a simmer.

Stir in onion powder, garlic powder, nutmeg, paprika, pepper, salt, sugar and cheese.  Stir until fully combined and melted.

Add cooked elbow noodles and stir until noodles are coated with cheese sauce.  Divide between 8 ramekins.

Mix Parmigiano-Reggiano and breadcrumbs in a small bowl.  Divide between ramekins.  Cook until the broiler until breadcrumbs become golden brown, about 20 minutes.  Serve warm.

Taco Potato Skins

(Courtesy of Family Circle)

 

Ingredients:

4 baking potatoes (about 7 oz. each), washed and patted dry

1 lb. ground beef

1 small onion, chopped

1 packet taco seasoning (1.25 oz.)

8 oz. shredded cheddar cheese

3 scallions, trimmed and chopped

1 tsp. black pepper

Ranch dressing

 

Directions:

Heat oven to 375 degrees.  Prick potatoes with a large fork.  Bake for 45 minutes.

 

Meanwhile, in a large nonstick skillet, cook beef over medium-high heat until browned, about 5 minutes.  Drain off fat; add onion and 1 Tbsp. of taco seasoning and cook for 5 minutes.

 

Scoop flesh out of baked potatoes (do not break skins).  Place in a bowl; set skins aside.  Mash potato flesh; stir in beef mixture, cheese, scallions, black pepper and remaining taco seasoning.

 

Spoon mixture into skins, packing tightly (bake extra in a small casserole).  Place filled potatoes in a dish and bake for 15 minutes.  Serve with dressing.

Fried Mozzarella Sticks

(Courtesy of Mr Food)

Ingredients:
1 lb. mozzarella cheese
1/2 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
2 large eggs, lightly beaten
1 c. Italian-seasoned breadcrumbs
Vegetable oil

Directions:
Cut mozzarella into 18 (3 1/2 inch x 1/2 inch) sticks.  Combine flour, salt and pepper.  Dip cheese sticks into egg; dredge in flour mixture, and dip again in egg.  Roll in breadcrumbs; press firmly so crumbs adhere.  Place on wax paper, and chill 30 minutes.

Pour oil to a depth of 1 inch into a large heavy skillet; heat to 350 degrees.  Fry cheese sticks until golden; drain on paper towels.  Serve immediately.

Southern Fried Shrimp

(Courtesy of Mr Food)

Ingredients:
1 1/2 c. vegetable oil
1 egg
1/2 c. milk
1/2 c. yellow cornmeal
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 lb. large peeled and deveined raw shrimp

Directions:
In a soup pot, heat oil over medium heat until hot.

Meanwhile, in a shallow bowl combine all ingredients except the shrimp, mix well until smooth.

Dip the shrimp into the batter coating evenly, then drop into hot oil.  Fry 2-4 minutes or until golden brown, turning once.

http://www.mrfood.com/Shellfish/Southern-Fried-Shrimp

Wine Glazed Chicken

(Courtesy of Taste of Home)

Ingredients:
1 tsp. salt
1/2 tsp. ground nutmeg
8 chicken thighs
1/4 c. butter
1 1/3 c. dry white wine or sparkling white grape juice
1 c. sliced fresh mushrooms
1 red bell pepper, thinly sliced
3 scallions, chopped
2 Tbsp. chicken broth
4 tsp. cornstarch
Warm cooked rice

Directions:
Sprinkle salt and ground nutmeg over chicken.

In a medium skillet, melt butter over medium heat; add chicken.  Cook 10 minutes or until golden, turning often.

Stir in wine, mushrooms, bell pepper and scallions; bring to a boil over medium heat.  Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done and no pink remains.  Remove chicken from skillet and keep warm.

Whisk together broth and cornstarch until smooth; add to drippings in skillet.  Cook over medium heat; stirring constantly, 1 minute or until thickened.  Serve drumsticks over rice; spoon glaze over chicken.

Mojito Slush

(Courtesy of Betty Crocker)

Ingredients:
3 c. water
1 c. sugar
3/4 c. fresh lime juice (from about 5 limes)
3/4 c. light rum
1/2 c. lightly packed fresh mint leaves
1 1/2 c. ginger ale

Directions:
In a 1 1/2 qt. saucepan, heat water and sugar over medium heat about 2 minutes or until sugar is dissolved.  Cool completely, about 30 minutes.

In an 8 cup blender, place sugar water, lime juice, rum and mint leaves (if smaller blender, do in batches).  Cover; blend on high speed about 20 seconds or until mint is finely chopped.

Pour mixture into a 9x13 glass baking dish.  Freeze 4-6 hours, using a fork to break apart ice crystals every 2 hours.

To serve, spoon 1/2 c. mixture into each glass; pour 1/4 c. ginger ale over each.  Stir, if desired, garnish with mint sprigs.

Garlic Roast

(Courtesy of Mr Food)

Ingredients:
1 (3-3 1/2 lb.) beef eye of round roast
2 Tbsp. vegetable oil, divided
8 whole garlic cloves, peeled
1 tsp. paprika
1/2 tsp. onion powder
3/4 tsp. salt
1/2 tsp. pepper

Directions:
Preheat oven to 350 degrees.

Using a long, thin knife, carefully make a horizontal slit through the center of the roast.  Twist knife to make a 1/2 inch hole (it does not have to stay open on its own).

In a small saucepan over medium-high heat, heat 1 tsp. vegetable oil.  Saute garlic cloves 3-4 minutes, or until lightly browned, stirring often.  Remove from heat and allow to cool.

In a small bowl, combine remaining ingredients (including remaining oil) except the roast; mix well and set aside.

When garlic is cool enough to handle, push cloves into the hole in the center of the roast until they fill the hole.  Rub oil mixture over entire roast and place in an 8x8 baking dish.

Roast 60-75 minutes, or until a meat thermometer inserted in center indicates 160 degrees for medium, or until desired doneness.

http://www.mrfood.com/Beef/Garlic-Roast-1423

Strawberry Dream Squares

(Courtesy of Kraft)

Ingredients:
12 honey graham crackers, finely crushed (about 2 cups)
1/3 c. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1 c. drained mashed thawed frozen strawberries
3 c. thawed whipped topping, divided
2 pkgs. (3.4 oz. each) vanilla flavor instant pudding mix
3 1/2 c. cold milk

Directions:
Mix graham crumbs and butter.  Reserve 2 Tbsp. crumb mixture; press remaining onto bottom of a 9x13 pan.  Refrigerate while preparing filling.

Mix cream cheese and sugar in a medium bowl until blended.  Add strawberries; mix well.  Gently stir in 2 c. whipped topping; spread over crust.

Beat pudding mixes and milk with a whisk for 2 minutes; pour over cream cheese layer.  Refrigerate 1 hour; top with remaining whipped topping and reserved crumb mixture.  Refrigerate 4 hours.

Chipotle Pomegranate Pulled Pork

(Courtesy of Taste of Home)

Ingredients:
1 boneless pork shoulder butt roast (3 lbs.)
2 Tbsp. steak seasoning
1/2 c. water
1 half-pint jar Pomegranate jelly or 1 c. red currant jelly
3 Tbsp. minced chipotle peppers in adobo sauce
10 kaiser rolls, split

Directions:
Cut roast in half.  Place in a 5 quart slow cooker; sprinkle with steak seasoning.  Add water.  Cover and cook on low for 8-10 hours or until meat is tender.

In a small saucepan, combine jelly and peppers.  Cook over medium heat for 5 minutes or until heated through.  Remove meat from slow cooker; discard cooking liquid.  Shred pork with 2 forks.  Return to the slow cooker; top with jelly mixture.  Cover and cook on low for 30 minutes or until heated through.  Spoon about 2/3 c. meat onto each roll.

Rum Chata Cupcakes

(Courtesy of lovelifeandcreativethings.wordpress.com)

Ingredients:
1/2 c. (1 stick) butter, room temperature
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. Rum Chata
1 tsp. vanilla extract
1 tsp. cinnamon
4 egg whites

Directions:
Preheat oven to 350 degrees. 

Combine sugar and butter.  Beat until fluffy. 

Mix together flour, baking powder, salt and cinnamon; set aside.

Mix the Rum Chata and vanilla together; set aside.

Alternating, add the flour mixture and Rum Chata mixture in to the butter and sugar.  Start and end with the flour mixture.

In a clean mixing bowl, beat egg whites until soft peaks form.  Fold egg whites into the batter- do not do this with an electric mixer, use a spatula.

Fill cupcake liners three quarters full.  Bake for 20 minutes or until cake "bounces back" when touched.

Rum Chata Cream Cheese Frosting:
12 oz. cream cheese, room temperature
1/2 c. butter, room temperature
1/2 tsp. vanilla
4-5 Tbsp. Rum Chata (depending on consistency needed)
1 pkg. (2 lb.) confectioners' sugar

Directions:
Combien butter and cream cheese until smooth.  Add vanilla.  Slowly add confectioners' sugar.  Mix in Rum Chata.  Frost the cupcakes.  Refrigerate cupcakes if not serving right away.

Note~  The frosting recipe makes a lot of frosting.  May want to cut the recipe in half.

Bacon Cheddar Chicken and Rice Bake

(Courtesy of whatscookingintheburbs.blogspot.com)

Ingredients:
4 Tbsp. butter
1 medium onion, chopped (about 1 c.)
4 garlic cloves, chopped
1 tsp. seasoning salt
1 tsp. Kosher salt
1/2 tsp. black pepper
4 Tbsp. all-purpose flour
3 1/2 c. chicken stock
3 1/2 c. milk
1 1/2 c. uncooked long-grain rice
3 c. cooked chicken, cubed (can use a rotisserie chicken)
1 1/2 c. cheddar cheese, shredded
1/2 c. cooked crumbled bacon

Directions:

Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning.

 

Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole.

 

Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

Caramel Apple Cheesecake Bars

(Courtesy of the-girl-who-ate-everything.com)

Ingredients:
CRUST:
2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1 c. (2 sticks) butter, softened
FILLING:
3 packages (8 oz. each) cream cheese, softened
3/4 c. sugar, plus 2 Tbsp. divided
3 large eggs
1 1/2 tsp. vanilla extract
APPLES:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
TOPPING:
1 c. firmly packed brown sugar
1 c. all-purpose flour
1/2 c. quick cooking oats
1/2 c. (1 stick) butter, softened

1/2 c. caramel topping

Directions:
Preheat oven to 350 degrees.

In a medium bowl, combine 2 c. flour and 1/2 c. brown sugar.  Cut in 1 c. butter with a pastry blender or 2 forks, until mixture is crumbly.  Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil.  Bake 15 minutes or until evenly browned.

In a large bowl, beat cream cheese with 3/4 c. sugar in an electric mixer at medium speed until smooth.  Then add eggs, 1 at a time, and vanilla.  Stir to combine.  Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 Tbsp. sugar, cinnamon and nutmeg.  Spoon evenly over cream cheese mixture.

For topping: in a small bowl, combine all topping ingredients.  Mix thoroughly to combine.

Sprinkle streusel topping over apples.  Bake 40-45 minutes, or until filling is set.  Drizzle with caramel topping and let cool.  Serve cold and enjoy.

Dirty Shirley Temple

(Courtesy of greygoose.com)

Ingredients:
1 1/2 parts cherry vodka
3 1/2 parts lemon-lime soda
1/2 part grenadine

Directions:
Fill glass slightly above the rim with cubed ice.

Pour ingredients in order listed to 1/2 inch from the top of the glass and stir. 

Add soda straw and garnish with a cherry.

Apple Fritters

(Courtesy of seeminglygreek.blogspot.com)

Ingredients:
1 heaping c. all-purpose flour
1/3 c. sugar
1 tsp. baking powder
Dash salt
1-2 tsp. cinnamon (to taste)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 Tbsp. butter, melted
1 egg
1/3 c. milk plus more if needed
1- 1 1/2 c. chopped apple (your favorite kind for snacking)- cut into peanut size pieces or smaller
Oil for frying
Milk and powdered sugar glaze for dipping (1 c. powdered sugar and 1 Tbsp. milk or more) or just powdered sugar for dusting

Directions:
Mix all dry ingredients together, slowly add the wet ingredients minue the apple.  Carefully mix until well combined but not overly beat, gently fold in apple pieces.  The batter should be the consistency of a light cake mix. 

Heat oil for frying to 365 degrees.  Once the oil is ready (when a test drop of dough floats on the top of the oil, a drop of water sizzles or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place 4-5 balls of dough into the oil.  Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done (about 35 seconds per side).

Toss lightly with powdered sugar or dip in powdered sugar glaze.

Slow Cooker Lasagna

(Courtesy of Taste of Home)

Ingredients:
1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz.) tomato sauce
1 c. water
1 can (6 oz.) tomato paste
1 tsp. salt
1 tsp. dried oregano
1 pkg. (8 oz.) no-cook lasagna noodles
4 c. (16 oz.) shredded part-skim mozzarella cheese
1 1/2 c. (12 oz.) 4% cottage cheese
1/2 c. grated Parmesan cheese

Directions:
In a skillet, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the tomato sauce, water, tomato paste, salt and oregano.

Spread a fourth of the meat sauce in an ungreased 5 qt. slow cooker.  Arrange a third of the moodles over sauce (break the noodles if necessary).  Combine the cheese; spoon a third of the mixture over the noodles.  Repeat the layers twice.  Top with the remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.

Peanut Butter Cookie Dough Brownies

(Courtesy of thenonpareilbaker.blogspot.com)

Ingredients:
1 box brownies (9x13 pan size), baked according to package directions and cooled
1/4 c. salted butter, softened
1/2 c. peanut butter
1/2 c. granulated sugar
1 c. brown sugar
1/4 c. plus 2 Tbsp. milk
1 Tbsp. vanilla extract
2 c. all-purpose flour
1 1/4 c. pretzel m&ms

Directions:
With an electric mixer, cream the butter and peanut butter until smooth, about 1 minute.  Add the sugars and continue creaming until light and fluffy, about 1 minute more.  Add the milk and vanilla; mix until smooth.  Add the flour, and continue to mix at low speed until fluffy combined.  Stir in the m&ms.

Spoon the cookie dough onto the cooled brownies and spread gently into an even layer.  Slice into squares and enjoy.

Hot Italian Beef Salad

(Courtesy of Diabetic Living)

Ingredients:
1 (12 oz.) beef top steak, cut 1 inch thick
Nonstick cooking spray
1 medium red or green sweet pepper, seeded and cut into bite-size strips
1/2 c. bottled fat-free Italian salad dressing
6 c. torn mixed salad greens
1/4 c. finely shredded Parmesan cheese (1 oz.)
Coarsely ground black pepper (optional)

Directions:
Trim fat from steak.  Thinly slice steak across the grain into bite-size strips.

Coat an unheated large nonstick skillet with nonstick cooking spray.  Preheat over medium-high heat.  Add steak and sweet pepper to hot skillet.  Cook and stir for 3-5 minutes or until steak is desired doneness and sweet pepper is crisp-tender; drain.  Add dressing to skillet.  Cook and stir until heated through.

Divide the salad greens among 4 dinner plates.  Top with beef mixture.  Sprinkle with Parmesan cheese and, if desired, black pepper.  Serve immediately.