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: 3 c. old-fashioned oats 2 c. all-purpose flour 1 1/2 c. packed brown sugar 1 tsp. ground cinnamon 1 c. cold butter, cubed 8 c. thinly sliced peeled tart apples 1 pkg. (14 oz.) caramels, halved 1 c. apple cider, divided Directions: Preheat oven to 350 degrees. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 9x13 baking dish. Layer half of each of the following: apples, caramels, and remaining oat mixture. Repeat layers. Drizzle 1/2 c. cider over top. Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender.
Ingredients: 15-18 jumbo pasta shells 1/2 lb. lean ground beef 2 cloves garlic, minced 1/2 onion, finely diced 1 tsp. oregano 4 oz. sliced pepperoni, chopped and divided 1 green pepper, diced 1 large tomato, diced 1 c. good quality pizza sauce 2 c. mozzarella cheese, shredded and divided Directions: Preheat oven to 350 degrees. Cook shells el dente according to package directions. Drain and set aside to cool. In a medium pan, brown ground beef, onion and garlic until no pink remains. Drain any fat. Add 3/4 of the pepperoni and cook about 3 minutes. Finally, add in green pepper, oregano and tomato. Cook about 3 minutes or until green pepper is slightly softened. Remove from heat and stir in 1/2 c. mozzarella cheese. Fill each shell with the pepperoni mixture (approx. 1 1/2 Tbsp.) and place in a baking dish. Top with pizza sauce. Cover with foil and bake 20-25 minutes or until heated through. Remove foil and add remaining mozzarella cheese and remaining pepperoni. Return to oven until cheese is melted and bubbly.
Ingredients: 2 1/2 c. white chocolate (either chips or broken into pieces), divided 3/4 c. vanilla wafer crumbs 1/2 c. pumpkin puree 6 oz. cream cheese 1/4 c. powdered sugar 1 1/2 tsp. pumpkin pie spice Directions: Take 1/2 c. white chocolate and melt. While chocolate is melting (careful, it burns easily) mix crumbs, puree, cream cheese, sugar and spices (can do with a food processor, by hand or with a hand mixer). Add melted white chocolate to already mixed ingredients and blend again (may take 2-3 minutes for everything to combine well). Taste and add more sugar, if needed. Place mix into a bowl and place in the refrigerator for at least 30 minutes (can be longer- cover if longer than 30 minutes). If the dough is still "mushy" freeze it for 15-30 minutes. Place wax paper on a cookie sheet. Take out chilled dough and begin making balls by rolling about 1 heaping spoonful at a time. You will need to work quickly making the balls. Refrigerate once the balls are all made prior to dipping. Melt the remaining white chocolate. Dip balls into white chocolate and refrigerate to set. Store in the refrigerator and serve when chilled.
Ingredients: 30 large marshmallows 3 Tbsp. butter 1 Tbsp. peanut butter 6 c. peanut butter Cap'n Crunch 1 1/2 c. milk chocolate M&Ms Directions: In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&Ms. Pat into a 9x13 pan coated with cooking spray. Cool. Cut into bars.
Ingredients: 2 oz. cake flavored vodka (may substitute vanilla or whipped cream flavor) 2 oz. coconut rum 2 oz. pineapple juice 2 oz. orange juice Club soda, optional Maraschino cherries, sprinkles, pineapple/orange slices for garnish, optional Directions: All ingredients should be chilled (can put in a shaker with ice and strain). Place ice in a glass and pour the vodka, rum and both juices over the ice. Garnish with cherry and/or fruit wedges. To make a the cocktail last longer, add club soda. To make a sprinkle rim: place about 1 Tbsp. honey or corn syrup on one plate and about 1 Tbsp. sprinkles on another plate. Dip the rim of an empty glass in the corn syrup or honey and then dip into the sprinkles. Amounts to make a pitcher: 2 c. cake flavored vodka (may substitute vanilla or whipped cream flavor) 2 c. coconut rum 2 c. pineapple juice 2 c. orange juice 2-4 c. club soda, optional Maraschino cherries, pineapple/orange slices for garnish, optional To make a pitcher, add vodka, rum and both juices to a pitcher filled with ice or frozen pineapple. Add club soda to make it more like a punch or to make more. Place some fruit garnishes in the pitcher, if desired.
Ingredients: 3 cans (15.25 oz. each) sliced peaches in heavy syrup 1 pkg. yellow cake mix 1/2 c. butter, melted Directions: Preheat oven to 350 degrees. In a 9x13 inch baking dish or other shallow 3 quart baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish. Top peaches with dry cake mix; spread it out evenly across the surface of peaches. Drizzle cake with butter. Bake 55 minutes-1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.
Ingredients: 4 c. miniature marshmallows 25 caramels 1/4 c. canned evaporated milk Directions: Microwave ingredients in a large microwaveable bowl on high for 2 minutes; stir. Microwave 1 minute more or until marshmallows are completely melted and mixture is well-blended. Cool slightly. Serve with fruit, graham crackers or pound cake pieces.
Ingredients: 1/2 c. milk 4 oz. cream cheese, softened 8 eggs 1/2 tsp. garlic powder 1/2 tsp. onion powder Salt and pepper, to taste 2 pkgs. (8 oz. each) refrigerated crescent roll dough 4 oz. cooked ham, thinly sliced 1 c. shredded cheddar cheese Directions: Preheat oven to 375 degrees. Beat milk and cream cheese together until smooth. Mix in eggs, and season with garlic powder, onion powder, salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from 1 package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from the remaining package along the edges of the 2 long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape. Bake in a preheated oven for 25-30 minutes, until cheese is melted and rolls are golden brown.
Ingredients: 3 cans (7.5 oz.) refrigerated buttermilk biscuits 3/4 c. granulated sugar 1 Tbsp. ground cinnamon 1/2 c. butter or margarine, melted 4 oz. cream cheese, softened 1/2 c. powdered sugar 2 Tbsp. milk Directions: Heat oven to 350 degrees. Cut each biscuit into quarters. Mix granulated sugar and cinnamon in a medium bowl. Add biscuit pieces, 1 at a time; toss to evenly coat. Place half the biscuit pieces in a 12-cup fluted tube pan sprayed with cooking spray; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon sugar. Bake 40-45 minutes or until a toothpick inserted near the center comes out clean and top is golden brown. Cool in pan for 5 minutes; invert onto plate. Remove pan. Cool 10 minutes. Beat cream cheese, powdered sugar and 1 Tbsp. milk in a small bowl with a mixer until blended. Beat in remaining milk, if needed, for desired glazing consistency. Spread over warm bread.
Ingredients: 1 c. wine (can use red, white, rose or even champagne) 1/2 c. sugar 5 Tbsp. or 6 packets powdered gelatin 1 drop pink food coloring (if making rose gummy bears) Directions: Place the wine, sugar and gelatin in a saucepan over medium low heat (if you want to keep the alcohol in, make sure to keep it under 90 degrees). Whisk for 2-3 minutes or until sugar and gelatin have dissolved (stir in the pink food coloring if making rose gummy bears). Using a glass measuring cup with a spout, pour the mixture over the gummy bear molds. Use an offset spatula to get rid of the excess and the ensure all of the molds are filled. Refrigerate at least 90 minutes. When the gelatin has set, bears will easily pop out from the mold. Store uneaten wine gummy bears in an airtight container in the refrigerator.
Ingredients: 2 c. apple cider 3 c. all-purpose flour 1/2 c. whole wheat flour 2/3 c. packed brown sugar 2 tsp. baking powder 3/4 tsp. salt 1/2 tsp. baking soda 1/4 tsp. each ground cardamom, nutmeg, cinnamon and allspice 2 large eggs 6 Tbsp. butter, melted and cooled Oil for deep-frying 3/4 c. sugar 2-3 Tbsp. ground ginger Directions: In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely. In a large bowl, whisk flours, brown sugar, baking powder, salt, baking soda, cardamom, nutmeg, cinnamon and allspice. In a small bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, 1 hour or until firm enough to shape. Divide dough in half. On a floured surface, pat each portion to 1/2 inch thickness; cut with a floured 3 inch doughnut cutter. In an electric skillet or deep fryer, heat oil to 365 degrees. Fry doughnuts, a few at a time, 1 minute on each side or until golden brown. Fry doughnut holes, a few at a time, 1- 1 1/2 minutes on each side or until golden brown and cooked through. Drain on paper towels; cool slightly. Mix together sugar and ground ginger. Toss with warm doughnuts.
Ingredients: 1/2 lb. ground beef 1 small onion, chopped 1 prebaked 12 inch pizza crust 1 can (8 oz.) pizza sauce 6 bacon strips, cooked and crumbled 20 dill pickle slices 2 c. (8 oz.) shredded park-skim mozzarella cheese 2 c. (8 oz.) shredded cheddar cheese 1 tsp. Italian seasoning Directions: Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain and set aside. Place crust on an ungreased 12 inch pizza pan. Spread with pizza sauce. Top with beef mixture, bacon, pickles and cheeses. Sprinkle with Italian seasoning. Bake at 450 degrees for 8-10 minutes or until cheese is melted.
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: 2 1/2 c. uncooked elbow macaroni 1/4 c. butter, cubed 1/4 c. all-purpose flour 1/2 tsp. salt 1/4 tsp. pepper 3 c. 2% milk 5 c. shredded sharp cheddar cheese 2 Tbsp. Worcestershire sauce 1/2 tsp. paprika Directions: Preheat oven to 350 degrees. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Reduce heat. Stir in 3 c. cheese and Worcestershire sauce until cheese is melted. Drain macaroni; stir into sauce. Transfer to a greased 10 inch ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes.
Ingredients: 1 loaf (1 lb.) cinnamon-raisin bread 6 large eggs 1 c. 2% milk or half-and-half 2 Tbsp. maple syrup 1 tsp. vanilla extract 1/2 c. chopped pecans, toasted 2 c. fresh blueberries, divided Directions: Prepare campfire or grill for low heat. Place bread slices, slightly overlapping, on a greased double-thickness of heavy-duty foil (about 18x24 inches). Bring foil up sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 c. blueberries. Fold edges over top, crimping to seal. Place on a grill grate over campfire or grill until egg is cooked through, about 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries.
Ingredients: 6 large fresh strawberries, room temperature, stems removed 1 c. butter, softened 3/4-1 c. confectioners' sugar Directions: Pulse strawberries in food processor until chopped. Add butter and 1/2 c. confectioners' sugar; process until blended. Add enough remaining confectioners' sugar to reach a spreading consistency and desired level of sweetness. Store in the refrigerator.
Ingredients: 1 envelope (0.73 oz.) milk chocolate hot cocoa mix 1 Tbsp. creamy peanut butter 3/4 c. hot (not boiling) water Whipped topping Chocolate sprinkles, optional Directions: Place cocoa mix into a cup. Add peanut butter. Gradually stir hot water into mix until blended. Top with whipped topping. Add chocolate sprinkles, if desired.
Ingredients: 1 lb. prepared pizza dough, at room temperature Nonstick cooking spray 2 Tbsp. olive oil 4 cloves garlic, coarsely chopped 6 oz. fresh baby spinach 1 c. (4 oz.) shredded mozzarella cheese 2 c. (2 oz.) shredded provolone cheese 2 c. (2 oz.) shredded Asiago cheese 4 c. ricotta cheese 2 Tbsp. toasted pine nuts Directions: Preheat oven to 500 degrees. Coat a 14 inch pizza pan with cooking spray; set aside. In a medium nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Gradually add spinach; cook about 2 minutes or just until wilted. Remove from heat. On a lightly floured surface, roll dough into a 14 inch circle. Transfer to the prepared pizza pan. In a medium bowl, combine mozzarella, provolone and Asiago cheeses. Sprinkle half of the cheese mixture over dough. Top with spinach; drizzle any oil and garlic remaining in skillet over spinach. Sprinkle with the remaining cheese mixture. Top with spoonfuls of ricotta cheese; drizzle with remaining 1 Tbsp. oil. Bake for 14-15 minutes or until crust is brown on the bottom. Sprinkle with pine nuts.
Ingredients: 2 lbs. lean (at least 80%) ground beef 1/2 tsp. salt 1/4 c. chopped pepperoni (about 1 oz.) 2 Tbsp. sliced ripe olives 1/2 c. pizza sauce 6 slices (3/4 oz. each) mozzarella cheese, cut in half diagonally 6 burger buns, split, toasted 6 leaves lettuce Directions: Heat gas or charcoal grill. In a large bowl, mix ground beef and salt. Shape mixture into 12 thin patties, each about 4 inches in diameter. In a small bowl, mix pepperoni, olives and 1/3 c. of the pizza sauce. Spoon rounded tablespoon pepperoni mixture onto center of 6 patties; spread slightly. Top with remaining patties; press edges together firmly to seal. Place patties on grill; cover grill. Cook with medium heat for 8-12 minutes, turning once, until thermometer inserted in center of patties reads 160 degrees (avoid inserting in filling). During last 1-2 minutes of cooking time, top each patty with cheese and rounded teaspoon of remaining pizza sauce, and place buns, cut side down, on grill; cook until cheese is melted and buns are slightly toasted. To serve, place lettuce and patties on bottom halves of buns. Cover with top halves of buns.
Ingredients: 1 Tbsp. vegetable oil 1 c. frozen whole kernel corn, thawed 1 tsp. chili powder 1 pkg. (17 oz.) refrigerated cooked beef tips with gravy 1 jar (16 oz.) mild or medium thick and chunky salsa 1 can (14 oz.) pinto beans or red beans, rinsed and drained 1/4 c. bottled hickory-flavor barbecue sauce 1/4 c. sour cream Corn bread or corn muffins (optional) Directions: In a large saucepan or Dutch oven, heat oil over medium heat. Add corn and chili powder; cook for 3 minutes, stirring frequently. Stir in beef tips with gravy, salsa, beans and barbecue sauce. Bring to boiling, stirring occasionally to break up beef slightly. Reduce heat. Cover and simmer for 5 minutes. Top each serving with sour cream. If desired, serve with corn muffins.
Ingredients: 1 pork butt or shoulder (about 2 1/2 lbs.), trimmed 1 1/2 Tbsp. sodium-free steak seasoning blend 1 large onion, chopped 3 ribs celery, sliced 1/4 c. plus 2 Tbsp. red wine vinegar 2 Tbsp. corn starch 2 1/2 tsp. Cajun seasoning blend 6 Tbsp. light mayonnaise 6 whole-wheat hamburger buns Directions: Rub pork with steak seasoning. Place pork in slow cooker bowl. Scatter onion and celery around pork and pour 1/4 c. of the vinegar over the top. Cover and cook on high for 6 hours or low for 8 hours. Remove pork from slow cooker and cut into chunks. Let stand until cool enough to handle. While pork is cooling, strain contents of slow cooker over a fat separator, setting vegetables aside. Pour defatted liquid into a small saucepan. In a small bowl, stir together the remaining 2 Tbsp. vinegar with cornstarch. Bring defatted liquid to a boil over medium-high heat. Whisk in vinegar mixture and 1 Tbsp. of the Cajun seasoning. Boil 1 minute, or until thickened. Using 2 forks or your hands, pull pork into shreds, discarding excess fat. Place meat in a bowl and stir in vegetables. Add thickened liquid and toss to coat. Stir together remaining 1 1/2 Tbsp. Cajun seasoning and mayonnaise. To serve, place 1/2 c. pork mixture on each bun and top with 1 Tbsp. spiced mayonnaise.
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 2 c. cold mashed potatoes 1 egg, lightly beaten 3/4 c. shredded cheddar cheese 1/2 c. chopped green onions 1/4 c. real bacon bits 1/2 c. dry bread crumbs Oil for frying Directions: Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1 inch balls; roll in bread crumbs. Let stand for 15 minutes. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry potato balls, a few at a time, for 2 1/2-3 minutes, or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.
Ingredients: 1 (12 oz.) chicken breast, bone-in, skin discarded 6 c. chicken broth 2 tsp. red curry paste 5 oz. rice noodles, such as malifun 1 red bell pepper, thinly sliced 4 scallions, sliced 1/2 bunch cilantro 1 lime, cut into wedges Directions: In a medium saucepan, bring the chicken, broth and 2 c. water to a simmer. Lower the heat, cover and simmer until the chicken is cooked through, 30 minutes. Remove the chicken; let cool. Shred the meat; reserve. Return the bones to the broth, bring to a boil and reduce by about 1/3. Strain the broth. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the noodles and bell pepper and cook until noodles are just tender, about 3 minutes. Stir in the chicken. Ladle the soup into bowls and top with scallions and cilantro leaves. Serve with lime wedges.
Ingredients: 6 individually frozen biscuits 1/4 c. chopped onion 1/4 c. chopped green pepper 1 Tbsp. olive oil 4 c. shredded rotisserie chicken 2 cans (14 1/2 oz. each) reduced-sodium chicken broth 1 can (4 oz.) mushroom stems and pieces, drained 1 tsp. chicken bouillon granules 1 tsp. minced fresh parsley 1/2 tsp. dried sage leaves 1/4 tsp. dried rosemary, crushed 1/4 tsp. pepper Directions: Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper. Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer for 10 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift the cover while simmering).
Ingredients: 3/4 c. crushed cornflakes 3/4 c. grated Parmesan cheese 1 envelope ranch salad dressing mix 8 boneless skinless chicken breast halves (2 lbs.) 1/2 c. butter or margarine, melted Directions: In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear.
Ingredients: 1 c. soy sauce 1/2 c. vegetable oil 1/2 c. cranberry or apple juice 1 boneless sirloin tip roast (3-4 lbs.) 1 envelope beef au jus gravy mix 1 dozen French rolls, split Directions: In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil and juice; mix well. Remove 1/2 c. for basting; cover and refrigerate. Add the roast to remaining marinade; turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard the marinade. Grill roast, covered, over indirect heat, basting and turning every 15 minutes, for 1 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160 degrees, well-done 170 degrees). Remove from the grill; let stand for 1 hour. Cover and refrigerate overnight. Just before serving, prepare gravy mix according to package directions. Thinly slice roast, add to gravy and heat through.
