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: 4 oz. Skyy infusions pineapple 2 oz. orange juice 2 oz. pineapple juice 1 1/2 oz. ginger liqueur 1/2 oz. fresh lime juice Directions: Combine all ingredients. Add ice. Shake and strain into a 15 oz. ice-filled hurricane glass. Serve with pineapple wedge.
Ingredients: 2 oz. Hynotiq liqueur 1 oz. coconut rum Splash pineapple juice Ice Sugar Directions: Dip the rim of a glass into pineapple juice (or water) and then dip in sugar. Add Hypnotiq, coconut run and pineapple juice to a cocktail shaker. Add enough ice to the shaker to cool down the mixture. Put the lid on and shake until well mixed. Pour through the strainer into your favorite glass. Garnish with whatever you would like.
Ingredients: 1 pkg. Simply Potatoes shredded hash brown potatoes 2 Tbsp. butter, melted 3 eggs 8 slices bacon 1/2 c. diced ham 2 c. shredded cheddar cheese Salt and pepper, for seasoning Directions: Spread potatoes out on a stoneware pizza pan and press into a crust shape. Drizzle with melted butter and sprinkle with salt and pepper. Bake at 425 degrees for 20-25 minutes. While the crust is baking, fry bacon and scramble the eggs. Remove the crust from the oven and sprinkle with the scrambled eggs. Crumble the bacon and sprinkle it over the eggs. Layer the ham over the eggs and bacon. You can add other favorite toppings of your choice (onions, peppers, mushrooms etc). Top with shredded cheese. Return to the oven and bake an additional 20-25 minutes.
Ingredients: 1 1/2 c. warm water 2 Tbsp. light brown sugar 1 pkg. active dry yeast (2 1/4 tsp.) 3 oz. unsalted butter, melted 2 1/2 tsp. kosher salt 4 1/2-5 c. all-purpose flour Vegetable oil 3 qts. water 1/2 c. baking soda 1 whole egg, beaten with 1 Tbsp. cold water Coarse sea salt CHEESE SAUCE: 1/2 Tbsp. unsalted butter 1/2 Tbsp. all-purpose flour 1/2 c. milk 8 oz. cheddar cheese, grated Directions: Combine 1 1/2 c. water, sugar, yeast and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3-4 minutes. If the dough appears too wet, add additional flour, 1 Tbsp. at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4-4 1/2 oz. each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into 1 inch pieces and make the pretzel bites. Boil the pretzel bites in the water solution in batches (about 15 at a time). Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake 15-18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce. To make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste. Note~ If you want to make cinnamon sugar pretzel bites- instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix- soft cream cheese (about 3 Tbsp.), powdered sugar, a teaspoon of vanilla extract and a little bit of milk. Whisk together. Add more milk if it is too thick. If it is too thin, add more powdered sugar.
Ingredients: 1/2 c. butter, melted and if desired browned 1 c. light brown sugar 1 egg 1 1/2 tsp. vanilla 1/4 tsp. salt 1 c. flour 1/2 c. mashed banana (1 medium banana) FROSTING: 1/4 c. butter 1/2 c. light brown sugar 2 Tbsp. milk 1 c. powdered sugar Directions: Preheat oven to 350 degrees. Line an 8x8 baking dish with foil and spray with cooking spray. Set aside. In the bowl of the stand mixer, combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and combine mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan. Bake for 25-30 minutes until center is set. Transfer pan to wire rack to cool. In a medium saucepan melt butter. Add 1/2 c. brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes. Stir in powdered sugar with a whisk. Spread on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares. Note~ If you choose you brown the butter, melt butter in saucepan and continue cooking, once it is melted by swirling the butter in the pan until butter reaches a deep golden brown color.
Ingredients: 1 box (3.4 oz.) vanilla instant pudding 1 1/2 c. nonfat milk 1 tsp. vanilla extract 25 Golden Oreos (or another vanilla flavored cookie/graham cracker) 2 Tbsp. unsalted butter, melted 1 1/2 containers (8 oz. each) Cool Whip topping 1 lb. fresh strawberries, hulled and sliced and patted dry Directions: Whisk pudding, milk and vanilla in a medium sized bowl. Let it sit while you prepare the crust. Crush the cookies in a large gallon-sized ziploc bag using a rolling pin. Reserve 1/2 c. of the cookie crumbs. Place the 2 Tbsp. melted butter in the bag and press with your hands to work the butter through the remaining cookie crumbs. Pour crumbs into a 9" square baking dish. The crust wont be solid, it will stay crumbly. Fold 8 oz. of the whipped topping into the pudding. Place half of the pudding mixture on top of the crust. Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the berries. Top with more whipped topping and sprinkle with remaining cookies over top. Chill for at least 4 hours before serving. Note~ You can use fresh whipped cream if you would like. You will need at least 2-3 c. of cold heavy whipping cream. Whip it until stiff peaks forms then substitute it for the whipped topping. You can also try using cheesecake or lemon instant pudding if you would like.
Ingredients: 1 c. butter, softened 2 c. sugar 4 eggs 1 tsp. vanilla extract 3 c. all-purpose flour 1 tsp. salt 1 can (21 oz.) peach pie filling CHEESECAKE CENTER: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1 tsp. vanilla 1 egg GLAZE: 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1 c. powdered sugar 2 Tbsp. milk Directions: Cream together butter and sugar. Add eggs and beat well. Beat in vanilla. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined. In a medium sized bowl beat together cream cheese, sugar and vanilla until smooth. Add the egg and beat until combined. Grease a 10x15 pan or 9x13 (cooking time will be longer with a 9x13). Spread 3 c. batter in the bottom. Spread cream cheese layer on top and lastly spread with pie filling. Drop remaining batter on top of pie filling. Bake at 350 degrees for 25-30 minutes (35 minutes if using a 9x13) or until a toothpick comes out clean. Cool on a wire rack. Combine powdered sugar, extracts and milk for the glaze and drizzle over the bars. Let cool completely and refrigerate for 3 hours for easier cutting.
Ingredients: 4 large ears sweet corn in husks 1 1/2 c. uncooked penne pasta 2 c. cherry tomatoes 1 medium zucchini, thinly sliced 1 can (2 1/4 oz.) sliced ripe olives, drained 1/3 c. white wine vinegar 2 Tbsp. olive oil 1 Tbsp. minced fresh basil or 1 tsp. dried basil 1 tsp. sugar 1 tsp. salt 1/2 tsp. ground mustard 1/4 tsp. garlic powder 1/4 tsp. pepper Directions: Carefully peel back corn husks to within 1 inch of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain. Grill con, covered, over medium heat for 25-30 minutes or until tender, turning often. Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives. In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
Ingredients: 1 bag (1 lb. 8 oz.) frozen broccoli, carrots, cauliflower mix in cheese sauce 1 bag (22 oz.) frozen fully cooked chicken breast strips 1 can (10 3/4 oz.) condensed cheddar cheese soup 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/8 tsp. black pepper 3 c. frozen waffle fries Directions: Preheat oven to 400 degrees. Coat a 9x13 baking dish with cooking spray. In a large bowl, combine all ingredients except waffle fries, mix well. Pour mixture into prepared baking dish and cover with foil. Bake for 25 minutes. Remove from oven; uncover foil and top mixture with waffle fries. Return to oven to finish cooking 20-25 minutes, or until heated through and fries are crisp.
Ingredients: 8 oz. cream cheese, softened 1 c. sour cream 1 pkg. ranch dip mix 1 c. chopped Romaine lettuce 1 Roma tomato, chopped 1/2 c. shredded cheddar cheese 1/2 c. grilled corn 1/4 c. bacon, cooked and crumbled 1/4 c. blue cheese crumbles Directions: Combine cream cheese, sour cream and ranch mix. Mix until smooth. Spread into the bottom of a 9 inch pie plate or other similar size pan. Top with lettuce, tomatoes, cheddar cheese, corn, bacon and blue cheese. Enjoy with your favorite tortilla chips, crackers or pretzel flats.
Ingredients: 1 c. plain yogurt 2 Tbsp. olive oil 4 cloves garlic, minced 1/2 Tbsp. dried oregano 1 medium lemon 1/2 tsp. salt Freshly cracked black pepper 1/4 bunch fresh parsley 3 1/2-4 lbs. chicken pieces Directions: To make marinade, combine the yogurt, olive oil, minced garlic, oregano, salt and some freshly cracked black pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp.). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes. After marinating for 30 minutes, either cook the chicken on a grill or preheat the oven to 375 degrees in preparation to bake the chicken. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
Ingredients: 9 c. rice Chex cereal 1 1/4 c. white vanilla baking chips 1/4 c. butter or margarine 4 tsp. grated lemon peel 2 Tbsp. fresh lemon juice 2 c. powdered sugar Directions: Put cereal in a large bowl; set aside. In a 1 quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on high 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in an airtight container.
Ingredients: 1 1/2-2 lbs. boneless, skinless chicken breasts 1/2 lb. fresh green beans, trimmed (about 2 1/2 c.) 1.25 lb. diced red potatoes (about 4 c.) 1/3 c. fresh lemon juice 1/4 c. olive oil 1 tsp. dried oregano 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. onion powder 2 garlic cloves, minced Directions: Start by placing the chicken in the slow cooker in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side. In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves. Pour this mixture evenly over the chicken, green beans and potatoes. Cover and cook on high for 4 hours, without opening the lid during the cooking time.
Ingredients: 2 pkgs. (3 oz. each) beef-flavored ramen noodles 2 pkgs. (8 1/2 oz. each) broccoli coleslaw mix 1 c. toasted slivered almonds 1 c. sunflower seeds 1/2 bunch green onions, chopped 1/2 c. sugar 3/4 c. oil 1/3 c. white vinegar Directions: Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. In a separate bowl combine sugar, oil, vinegar, and flavor packet from noodles. Pour over slaw, cover and chill up to 24 hours. Toss before serving.
Ingredients: 1 c. brown sugar 1/4 c. Karo syrup 1 stick butter 1 bag puff corn 1 tsp. baking soda Directions: Boil brown sugar, Karo syrup and butter in microwave for 2 minutes. Add baking soda. Pour over puff corn in brown paper bag. Shake. Microwave 45 seconds, shake then microwave 45 seconds more. Shake and spread on waxed paper to cool.
Ingredients: 1 zucchini, diced 1 squash, diced 1/2 c. mushroom, sliced or diced 3 Tbsp. olive oil 2 tsp. black pepper 2 1/2 tsp. southwest seasoning Directions: In a medium size bowl whisk together olive oil, pepper and southwest seasoning until well blended. Add vegetables and toss until all vegetables are coated. Heat medium size non-stick skillet over medium-high heat. Add vegetables are sauteed 5-7 minutes; be sure to stir often. Once vegetables are tender crisp turn heat off. Let sit for 2 minutes.
Ingredients: 6 oz. Malibu Mango Rum 12 oz. frozen strawberry daiquiri mix 6 oz. lemon-lime gatorade Directions: Pour the strawberry daiquiri mix into a large bowl. Add the gatorade and the rum. Stir well. Pour and serve.
Ingredients: 1 pkg. (9 oz.) refrigerated cheese tortellini 1 c. frozen peas 3 Tbsp. olive oil, divided 1 lb. uncooked shrimp (31-40 per lb.), peeled and deveined 2 garlic cloves, minced 1/4 tsp. salt 1/4 tsp. dried thyme 1/4 tsp. pepper Directions: Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking. Meanwhile, in a large nonstick skillet, heat 2 Tbsp. oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink. Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.
Ingredients: 1 pint strawberries, rinsed off and hulled 3 Tbsp. honey 2 tsp. lemon juice 1 1/2 sticks butter (12 Tbsp.) Directions: In a food processor or blender, puree the strawberries. Push the puree through a fine mesh sieve to remove the seeds (you can leave the seeds in if you would like). Place the strawberries in a pot with honey and lemon juice. Bring mixture to a boil and cook for a few minutes until slightly thickened. Allow to cool to room temperature. Whip with room temperature butter. Store in a mason jar or air tight container in the refrigerator.
Ingredients: 1 can (12 oz.) frozen raspberry lemonade concentrate 3 large fresh peaches (or 4 small fresh peaches) 1 bag (16 oz.) frozen raspberries 1/2 c. water Ice, as desired Directions: Rinse the peaches. Slice them in half and remove the pits. Add the fresh peaches, lemonade concentrate, frozen raspberries, and water to a large blender. Blend until smooth. Taste the drink, then add ice to desired texture and flavor (the more ice, the less sweet it is).
Ingredients: Pastry for a single-crust pie (9 inches) 1 pkg. (8 oz.) reduced-fat cream cheese 1/2 c. egg substitute 3 Tbsp. honey 1 tsp. vanilla extract 3 1/2 c. sliced fresh strawberries 1 Tbsp. cornstarch 1/2 c. cold water 1/2 c. reduced-sugar strawberry preserves Fat-free whipped topping, optional Directions: Roll out pastry to fit a 9 inch pie plate; transfer pastry to plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Bake at 350 degrees for 13-15 minutes or until lightly browned. Meanwhile, in a large bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake 15-18 minutes longer or until center is almost set. Cool completely on wire rack. Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. Garnish with whipped topping if desired.
Ingredients: 3 lbs. plum tomatoes, cored, seeded and diced 1 pkg. (20 oz.) frozen corn kernels, thawed 2 medium onions, chopped 6 cloves garlic, roughly chopped 2 jalapeno chiles, seeded and minced 1/2 c. cilantro, chopped 1 can (5 1/2 oz.) tomato juice (about 2/3 c.) 1 tsp. salt 1/2 tsp. black pepper 1 can (15 oz.) black beans, drained and rinsed Directions: Combine tomatoes, corn, onions, garlic, jalapenos, cilantro, tomato juice juice, salt and pepper ni an 8 quart pot. Bring to a simmer over high heat. Reduce heat to a medium and simmer for 10 minutes. Stir in beans and cook 5 minutes. Cool and spoon into jars. Refrigerate and use within 2 weeks.
Ingredients: 2 Tbsp. extra-virgin olive oil 1 large sweet onion, chopped 3 cloves minced fresh garlic 2 c. reduced-sodium chicken or vegetable broth 1/4 tsp. salt 1 c. quinoa, rinsed 1 c. frozen sweet peas Directions: Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown, 5-7 minutes. Add broth and salt and bring to a simmer. Add quinoa, and return to a simmer. Cover, reduce heat to low to maintain a gentle simmer and cook, undisturbed until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Place peas in a sieve or strainer and run water over them to thaw. Stir peas into the quinoa, and let sit off heat until the peas are heated through, about 1 minute.
Ingredients: 4 egg whites 1/2 c. butter, softened 1 3/4 c. sugar 1 tsp. vanilla extract 2 c. all-purpose flour 1/2 c. baking cocoa 1/2 tsp. baking soda 1/4 tsp. salt 1 c. water PUDDING: 1 c. sugar 1/4 c. all-purpose flour 1/2 tsp. salt 2 c. 2% milk 2 egg yolks, beaten 3 oz. unsweetened chocolate, chopped 1 Tbsp. butter 1 tsp. vanilla extract FROSTING: 1 c. sugar 3 egg whites 3 Tbsp. cold water 2 Tbsp. light corn syrup 1/2 tsp. cream of tartar 1/8 tsp. salt 1 tsp. vanilla extract Directions: Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition. Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 9x13 baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gently boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake. In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beta on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
Ingredients: BLUE LAYER 1/4 c. pineapple juice, strained to remove solids 1/4 c. vodka 1 envelope Knox gelatin 1/4 c. blue curacao liqueur 1/4 c. coconut rum YELLOW LAYER 3/4 c. pineapple juice, strained to remove solids 1/4 c. Rose's lime juice 1 envelope Knox gelatin Directions: For the blue layer, combine the pineapple juice and vodka in a small saucepan, sprinkle with the gelatin and allow to sit for 2 minutes. Turn the heat on low, stirring constantly until the gelatin is fully dissolved, about 5 minutes. Remove from the heat and stir in the curacao and rum. Transfer mixture to prepared loaf pan, or fill prepared silicone molds 1/2 way full (prepare by spraying lightly with non-stick cooking spray and wiping away excess). Refrigerate until set, about 30 minutes for silicone molds, or 45 minutes for loaf pan. For the yellow layer, combine the pineapple juice and lime juice in a small saucepan, sprinkle with the gelatin, and allow to sit for 2 minutes. Turn the heat on low, stirring constantly until gelatin dissolves completely. Remove from the heat and allow to cool slightly. Carefully ladle the yellow gelatin mixture on top of the set blue layer. Refrigerate until fully set. To serve, cut into desired shapes or unmold shots.
Ingredients: 1 pkg. (20 oz.) refrigerated cheese tortellini 1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces 1/3 c. finely chopped onion 1 Tbsp. olive oil 2 garlic cloves, minced 3/4 tsp. salt 1/4 tsp. pepper 1 pkg. (10 oz.) hearts of romaine salad mix 1 1/2 c. grape tomatoes 1 can (6 1/2 oz.) sliced ripe olives, drained 3/4 c. creamy Caesar salad dressing 3/4 c. shredded Parmesan cheese 6 bacon strips, cooked and crumbled Directions: Cook tortellini according to package directions. Drain; rinse with cold water. Meanwhile, in a small bowl, combine chicken, onion, garlic, salt and pepper; toss to coat. Heat a large skillet over medium-high heat. Add chicken mixture; cook and stir 4-6 minutes or until chicken is no longer pink. Remove from heat. In a large bowl, combine salad mix, tomatoes, olives, tortellini and chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with cheese and bacon. Serve immediately.
