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 Tbsp. unsalted butter 3 small shallots, sliced Kosher salt and freshly ground black pepper 1 bag (14 oz.) frozen peas, thawed 2 Tbsp. freshly squeezed lemon juice 1/4 c. grated Parmesan Directions: Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until the shallots are soft and translucent, about 4 minutes. Stir in the peas and 1/2 tsp. salt and cook until the peas are soft but still bright green, 2-3 minutes. Add the lemon juice and toss. Remove from the heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.
Prepare waffle mix of your choice as directed (you may use the shake and pour kind for this). Pour the batter into 4-6 separate bowls. Tint each bowl a different color with food coloring then spoon the colorful batter into a preheated waffle iron. Cook for about 5 minutes or until cooked through.
Ingredients: 1 Tbsp. vegetable oil 1 (3 lb.) tri-tip roast Kosher salt and freshly ground black pepper 2 yellow onions, sliced 1 pkg. onion soup mix 2 sprigs fresh thyme 2 bay leaves Directions: Preheat oven to 325 degrees. Heat the oil in a Dutch oven or heavy-bottom pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate. Drain off all but 2 Tbsp. of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 c. water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2-3 hours. Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2-1 inch thick, spoon the braising liquid over and serve hot.
Ingredients: 1 lb. extra lean ground beef 1 onion, chopped 3 cans (15.5 oz. each) mild chili beans, undrained 1 can (14.5 oz.) whole tomatoes, undrained 1 can (14.5 oz.) corn, undrained 1 can (8 oz.) tomato sauce 1 pkg. (1 1/4 oz.) taco seasoning mix 1 1/2 c. water 1 1/2 c. shredded cheddar cheese Directions: Brown the meat with onions in a large saucepan; drain. Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Serve topped with cheese.
Ingredients: 1 1/2 oz. Pinnacle cookie dough vodka 2-3 oz. milk of your choice Chocolate syrup Directions: Swirl chocolate syrup around the inside of a chilled cocktail glass. Add vodka and milk into a cocktail shaker with ice. Shake and strain into the prepared cocktail glass and enjoy.
Ingredients: 4-6 pork chops 1 can (10.5 oz.) cream of mushroom soup 1 can (10.5 oz.) cream of chicken soup 1 c. milk 2 chicken bullion cubes, crushed or 2 tsp. bullion paste 2 Tbsp. dried parsley 1/2 tsp. dried dill 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. dried basil 1/2 tsp. pepper Directions: Spray your slow cooker with nonstick cooking spray and place pork chops on bottom. Mix together the remaining ingredients and pour over the pork chops. Cook on low for 6-7 hours or on high for 3-4 hours. Serve over mashed potatoes or rice.
Ingredients: 2 1/2 c. all-purpose flour 1/2 tsp. salt 2 tsp. baking powder 1/2 tsp. baking soda 1/3 c. granulated sugar 1 stick (4 oz.) unsalted butter, very cold and cut into tiny pieces 1 large egg 1/2 c. whole milk 2 Tbsp. heavy cream 1 c. fresh strawberries, hulled and quartered EGG WASH: 1 large egg, beaten 1 tsp. milk or water 2 Tbsp. sugar, for sprinkling GLAZE: 2 Tbsp. heavy cream 3/4 c. confectioners' sugar 1 tsp. vanilla extract Tiny pinch salt (1/8 tsp. or less) Directions: Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside. In a large bowl combine flour, salt, baking powder and sugar; mix well to combine. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal. In a small bowl whisk together the egg, milk and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened. Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8 inch circle. You may need to knead the mixture a few times to get it into a workable texture. Cut the dough into 8 wedges and carefully transfer then to the prepared sheet, placing them 2 inches apart. Mix together 1 egg and 1 tsp. milk or water to make an egg wash. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar. Bake for 18 minutes, or until light golden brown. Allow scones to cool for 10 minutes on the baking sheet. In the meantime, make the glaze. For the glaze: in a small bowl whisk together the heavy cream, confectioners' sugar, vanilla and salt. Drizzle over semi-warm scones and serve at once.
Ingredients: 1 bottle moscato wine 1 c. sugar 1 c. water 1 pint fresh strawberries 1 c. fresh lemon juice Directions: Make a simple syrup by combining the sugar with the water in a saucepan. Place over medium heat and heat until the sugar is dissolved. Let cool. Once the simple syrup has cooled, puree strawberries in a blender. In a large pitcher, combine strawberry puree, simple syrup and lemon juice. Add 4 c. moscto wine. Serve over ice. If desired, garnish with fresh strawberries and lemon slices.
Ingredients: 2 c. all-purpose flour 1 c. milk 1/3 c. white sugar 5 Tbsp. butter 4 tsp. baking powder 1 tsp. salt 3 oz. fresh or dried blueberries GLAZE: 1 c. powdered sugar 1/8 c. water 1 tsp. vanilla 1/2 tsp. lemon juice 2 Tbsp. honey Directions: Preheat your oven to 450 degrees. In a large bowl add and mix the salt, sugar, flour and baking powder. Add cold milk and blueberries to the dry ingredients and mix. (Before you start baking your biscuits, you need to put one stick of butter in your freezer for roughly one hour). Remove the butter from your freezer and break it into chunks. Spread the frozen powdered chunks evenly over your biscuit dough. Fold the blueberry biscuit dough and knead. Repeat this until all the frozen butter chunks are spread evenly throughout the dough. Place or do on a floured surface and roll in about 1/4-1/8 inches thick. Using a biscuit cutter cut approximately 6 biscuits from the dough. Bake your biscuits for approximately 7-12 minutes. Melt 1 Tbsp. of butter in your microwave and gently paint on top of the hot biscuits. Mix together and stir with honey for the glaze and drizzle over the biscuits.
Ingredients: 2 oz. tequila Pineapple juice Cranberry juice Directions: Pour tequila into glass with ice. Fill with equal parts of pineapple juice and cranberry juice.
Ingredients: 1 pkg. (2 layer size) white cake mix 2 oz. Baker's semi-sweet chocolate, melted 1 Tbsp. green food coloring 4 oz. cream cheese, softened 1 jar (7 oz.) marshmallow cream 1 tsp. vanilla 1 tub (8 oz.) frozen whipped topping, thawed Directions: Heat oven to 350 degrees. Prepare and bake cake batter as directed for 24 cupcakes, blending chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely. Beat cream cheese, marshmallow cream and vanilla in a large bowl with mixer until blended. Add whipped topping; beat just until blended. Spoon whipped topping mixture into a resealable plastic bag. Cut the corner off one bottom corner of bag; use to pipe cream mixture onto tops of cupcakes.
(Courtesy of recipes.sparkpeople.com) Ingredients: 8 oz. cream cheese 8 oz. mozzarella cheese 1/4 c. Parmesan cheese 2 cloves garlic, finely minced 1 Tbsp. ground oregano 2 Tbsp. sour cream Salt and pepper, to taste Directions: Mix all ingredients except the Parmesan cheese in an oven-safe container. Heat in the microwave until warmed through. Sprinkle with Parmesan cheese and then bake at 350 degrees until the top is golden brown. Serve warm with crackers or crusty bread.
Ingredients: 8 bone-in chicken thighs (about 3 lbs.) skin removed 3 Tbsp. Cajun seasoning, divided 1 Tbsp. canola oil 3 1/2 c. chicken broth 1 can (16 oz.) red beans, rinsed and drained 1 1/2 c. uncooked converted rice 2 medium tomatoes, finely chopped 1 medium green pepper, chopped 2 Tbsp. minced fresh parsley Directions: Sprinkle chicken with 1 Tbsp. Cajun seasoning. In a large skillet, brown chicken in oil. In a 5 quart slow cooker, combine the broth, beans, rice, tomatoes, green pepper, parsley and remaining Cajun seasoning. Top with chicken. Cover and cook on low for 7-8 hours or until chicken is tender.
Ingredients: 1 lb. pasta (ex: cavatelli shaped) 1 lb. breakfast sausage, remove casings and crumbled 1 large onion, diced 1 red pepper, diced 1 green pepper, diced 1 jalapeno pepper, discard seeds and dice 1/2 Tbsp. garlic salt 1 garlic clove, minced 4 Tbsp. butter 6 Tbsp. flour 4 c. whole milk 5 c. colby jack cheese 1 c. pepper jack cheese Salt and pepper to taste 4 eggs 6 toasted breakfast biscuits, crumbled (homemade or in the refrigerator section) Directions: Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. In a large skillet over medium-high heat, cook the sausage until browned. Remove sausage from the pan, drain the fat off and set sausage aside. In the same skillet, add the onion, peppers and garlic salt and cook over medium-high heat until softened. Add the garlic and cook for 1 minute. Remove onion and pepper mixture from heat and set aside. Add butter to the same skillet and stir constantly until melted. Add the flour and stir constantly over medium heat for 3-4 minutes. Slowly pour in the milk and whisk continuously until it is smooth and has thickened, about 4-6 minutes. Remove skillet from the heat and stir in 4 c. of colby jack cheese and 1/2 c. pepper jack cheese along with salt and pepper to taste. Add the pasta, cooked sausage, onion/pepper mixture to the cheese mixture and stir until combined. Pour into a large buttered baking dish. In a small bowl, whisk all the eggs together. Add in remaining cheese and crumbled biscuits, stir until combined. Pour this mixture over the pasta in the baking dish. Bake for 25-30 minutes or until golden brown and bubbly. Let stand for 10 minutes before serving.
Ingredients: 3 Tbsp. vegetable oil 3 lbs. boneless beef chuck roast, cut into 1-inch pieces 2 large onions, sliced (about 2 c.) 2 cloves garlic, minced 2 cans (10 3/4 oz. each) condensed mushroom soup 2 cans (10 1/2 oz. each) condensed French onion soup 1 bottle (12 oz.) dark beer or stout 1 Tbsp. packed brown sugar 1 Tbsp. cider vinegar 1/2 tsp. dried thyme leaves, crushed 1 bay leaf 2 c. fresh or frozen whole baby carrots Egg noodles, cooked, drained and buttered Directions: Heat 1 Tbsp. oil in an oven-safe 6 quart saucepot over medium-high heat. Add the beef in 3 batches and cook until it is well browned, stirring often, adding an additional 1 Tbsp. oil as needed during cooking. Remove the beef from the saucepot. Pour off any fat. Heat the remaining oil in the saucepot over medium heat. Add the onions and garlic and cook until the onions are tender. Stir the soups, beer, brown sugar, vinegar, thyme, bay leaf and carrots in the saucepot and heat to a boil. Cover the saucepot. Bake at 300 degrees for 2 hours or until the beef is fork-tender. Discard the bay leaf. Serve the beef mixture over the noodles.
Ingredients: 1/2 c. plus 2 Tbsp. coconut oil 1 1/4 c. coconut sugar 3/4 c. plus 2 Tbsp. unsweetned cocoa powder 1/4 tsp. salt 1 tsp. vanilla extract 2 large eggs 1/2 c. almond flour 1 c. dark chocolate chunks (optional) TOPPING: 1 c. fresh strawberries, diced 1/3 c. coconut oil 1/3 c. cocoa powder 2 Tbsp. maple syrup Directions: Preheat oven to 325 degrees. Line an 8x8 baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside. In a large microwave-safe bowl, combine coconut oil, coconut sugar, cocoa powder, salt and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10 second bursts until mixture has melted and can be stirred smooth. Batter will be granular. Add the vanilla, eggs and stir vigorously until batter is thick and shiny, and well blended. Add the almond flour and stir until combined. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick- it should come out with moist crumbs attached. Do not overbake. Let the brownies cool completely. Spread the strawberries evenly over the brownies. In a small bowl, whisk together the coconut oil, cocoa powder and maple syrup. Pour evenly over the strawberries. Refrigerate for at least 1 hour before cutting into 16 squares. Brownies will keep in an airtight container in the refrigerator for up to 3 days.
Ingredients: 1 pkg. (2 lbs.) frozen cubed hash brown potatoes 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted 1 1/2 c. whole milk 1 c. (4 oz.) shredded cheddar cheese 1/2 c. plus 1 Tbsp. butter, melted, divided 1/4 c. dried minced onion 1/2 tsp. salt 1/8 tsp. pepper 3/4 c. crushed cornflakes Directions: In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 c. butter, onion, salt and pepper. Pour into a greased 5 quart slow cooker. Cover and cook on low for 3-4 hours or until potatoes are tender. Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350 degrees for 4-6 minutes or until golden brown. Stir the potatoes; sprinkle with crumb topping.
Ingredients: 1 can (10 3/4 oz.) condensed cream of mushroom soup (regular or 98% fat free) 1/2 c. milk 1/4 tsp. ground black pepper 1 c. frozen mixed vegetables 2 c. cubed cooked chicken 1/4 of a 12 oz. package medium egg noodles (about 2 c.), cooked and drained 1/4 c. grated Parmesan cheese 1/2 c. shredded cheddar cheese Directions: Heat the oven to 400 degrees. Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2 quart casserole. Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese.
Ingredients: 1 pkg. red velvet cake mix (regular size) 3 large eggs 1/2 c. canola oil 2 tsp. vanilla extract FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. butter, softened 2 c. confectioners' sugar 1 c. (6 oz.) miniature semisweet chocolate chips Directions: Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Cut a 1/2 inch hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer dough to a bag. Pipe 1 1/2 x 1 inch hearts onto parchment paper-lined baking sheets, spacing hearts 1 inch apart. Bake 6-8 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely. For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half of the cookies. Top with remaining cookies. Refrigerate leftovers.
Ingredients: COOKIE DOUGH: 6 Tbsp. butter 1/3 c. dark brown sugar 1/8 c. sugar 1 tsp. vanilla extract 1 c. flour 1 tsp. milk 1/3 c. mini chocolate chips CRUST: 15-20 Oreos 1/4 c. butter, melted FILLING: 8 oz. cream cheese 1/4 c. white sugar 1/4 c. dark brown sugar 8 oz. cool whip 1/2 c. mini chocolate chips, divided Directions: MAKE THE COOKIE DOUGH: Cream the butter, sugar and dark brown sugar. Mix in the vanilla extract. Add the flour and milk and mix thoroughly. The dough will be thick. Mix in the chocolate chips. Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter. You can always cut the 3/4 inch balls in half after they are frozen. Freeze the balls of dough. MAKE THE PIE CRUST: Crush the Oreos into a fine crumb (can use a food processor). Mix the Oreo crumbs with the melted butter. Press into the bottom of a greased 9 or 10 pie pan. Set in the freezer while you make the filling. MAKE THE PIE FILLING: Mix the cream cheese, sugar and brown sugar together with a mixer. Mix until smooth. Add the cool whip and mix thoroughly. Stir in a 1/4 cup of mini chocolate chips and about 3/4 of the frozen cookie dough balls. Pour the filling into the pie crust. Top with the remaining cookie dough balls and 1/4 cup of mini chocolate chips. Allow to freeze completely before serving.
Ingredients: 3 bananas, mashed (the brown spot bananas are better for recipes like this) 1/3 c. butter, melted 1/2-1 c. sugar (depending how sweet you want it) 1 egg, whisked with a fork 1 tsp. vanilla 1 tsp. baking soda Pinch of salt 1 1/2 c. flour Directions: Preheat oven to 350 degrees. In a bowl, mix all ingredients by hand until well incorporated. Pour into a greased bread pan. Bake 50 minutes to 1 hour or until browned and toothpick inserted in middle comes out clean (check at about 50 minutes. Cool on rack. You can add in a cup of chocolate chips. If you add chocolate chips, cut down the sugar to 1/2 or 3/4 cup.
Ingredients: 2 c. all-purpose flour 1 1/4 tsp. salt 2/3 c. shortening 5-6 Tbsp. 2% milk SOUP: 2 Tbsp. butter 1 c. cubed peeled potatoes 1 c. chopped sweet onion 2 celery ribs, chopped 2 medium carrots, chopped 1/2 c. all-purpose flour 1/2 tsp. flour 1/2 tsp. salt 1/4 tsp. pepper 3 cans (14 1/2 oz. each) chicken broth 2 c. shredded cooked chicken 1 c. frozen petite peas 1 c. frozen peas Directions: In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight. On a lightly floured surface, roll dough to 1/8 inch thickness. Using a floured 2 1/2 inch heart-shaped or round cutter, cut 18 shapes. Place 1 inch apart on ungreased baking sheets. Bake at 425 degrees for 8-11 minutes or until golden brown. Cool on a wire rack. For soup, in a Dutch oven, heat butter over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender. Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.
Ingredients: 16 oz. powdered sugar 2 oz. cream cheese, softened to room temperature Plain white sugar Light corn syrup Conversation hearts 2 squeezes of strawberry cream milk magic (found at the grocery store or on Amazon) Directions: In a mixer, combined the softened cream cheese, the pink strawberry cream Milk Magic with the powdered sugar. Scrape the sides of the mixing bowl and mix until fully combined (and not sticky). Pull off small (1/2 inch) pieces of the mixture and roll them into balls. Press the balls into a slightly flat shape (disc-like) and then roll it into a bowl of sugar. Using a small brush, place a dab of corn syrup to the center of the flattened sugar covered ball. Press a conversation heart into the dough on top of the corn syrup. As the corn syrup dries, it will act like glue and keep the conversation heart in place. Store in an airtight container and refrigerate until ready to eat. Makes about 30 Valentine melts.
Ingredients: 2 oz. bourbon 2 oz. peach preserves 1 oz. fresh lemon juice Dash Aperol Sweet tea, to top Spring of thyme, to garnish Lemon round, to garnish Directions: Mix the bourbon, peach preserves, Aperol and lemon juice over ice and shake. Top with a generous amount of sweet tea and garnish with fresh thyme and a lemon round.
Ingredients: 1 c. beef broth 1/2 c. reduced-sodium soy sauce 1/2 c. brown sugar, packed 4 cloves garlic, minced 1 Tbsp. sesame oil 1 Tbsp. rice wine vinegar 1 Tbsp. freshly grated ginger 1 tsp. Sriracha, or more, to taste 1/2 tsp. onion powder 1/2 tsp. white pepper 3 lbs. boneless beef chuck roast, cut into 1-inch cubes 2 Tbsp. cornstarch 1 tsp. sesame seeds 2 green onions, thinly sliced Directions: In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. Place chuck roast into a slow cooker. Stir in beef broth mixture until well combined. Cover and cool on low heat for 7-8 hours or on high heat for 3-4 hours. In a small bowl, whisk together cornstarch and 1/4 c. water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened. Serve immediately, garnish with green onions and sesame seeds, if desired.
