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: 1 pkg. German chocolate cake mix (regular size) 1/3 c. canola oil 1 large egg FILLING: 1 pkg. (8 oz.) reduced-fat cream cheese 1/3 c. sugar 1 large egg 1 c. miniature semisweet chocolate chips Directions: In a large bowl, combine the cake mix, oil and egg. Set aside 1 cup for topping. Press remaining crumb mixture into a 9x13 baking pan coated with cooking spray. Bake at 350 degrees for 10-12 minutes or until set. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add egg; beat well. Spread over crust. Sprinkle with chocolate chips and reserved crumb mixture. Bake 18-20 minutes or until set. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Ingredients: 1/4 c. reduced-sodium soy sauce 2 Tbsp. ketchup 2 Tbsp. Worcestershire sauce 2 tsp. sugar 1/4 tsp. crushed red pepper flakes 3 tsp. canola oil, divided 1 lb. boneless pork loin chops, cut into 1/2 inch strips 1 c. fresh broccoli florets 4 c. coleslaw mix 1 can (8 oz.) bamboo shoots, drained 4 garlic cloves, minced 2 pkgs. (3 oz. each) ramen noodles Directions: In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 tsp. oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan. In the same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through. Meanwhile, cook noodles according to package directions, discarding or saving the seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.
Ingredients: 6 c. uncooked egg noodles (about 12 oz.) 2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted 1 c. (8 oz.) sour cream 3/4 c. 2% milk 1/4 tsp. salt 1/4 tsp. pepper 3 c. cubed cooked chicken breasts 1 c. crushed Ritz crackers (about 20 crackers) 1/4 c. butter, melted Directions: Preheat oven to 350 degrees. Cook noodles according to package directions for al dente; drain. In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 9x13baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over the top. Bake 30-35 minutes or until bubbly.
Ingredients: FRENCH TOAST: 6 large eggs 1/4 c. plus 2 Tbsp. whole milk 1 1/2 tsp. vanilla extract 1 1/2 tsp. sugar 1/2 tsp. ground cinnamon 1/4 c. unsalted butter, divided 18 slices cinnamon raisin bread SCRAMBLED EGGS: 12 large eggs 2/3 c. whole milk 1/4 tsp. fine sea salt 1/8 tsp. black pepper 2 Tbsp. unsalted butter, divided LASAGNA: 1/4 c. syrup, divided 4 c. ham, chopped and divided 3 c. shredded cheddar cheese, divided 3 c. shredded hash browns 2 Tbsp. olive oil 1/4 tsp. fine sea salt 1/8-1/4 tsp. black pepper Directions: For French toast: in a large mixing bowl whisk eggs, milk, vanilla, sugar and cinnamon until well-blended. Heat 2 Tbsp. butter in the skillet over medium heat. Dip slice of cinnamon raisin bread in egg mixture, flip over and place in skillet. Cook until lightly browned, then flip and cook until slightly puffed up and lightly browned. Remove to plate. Repeat with all slices of cinnamon raisin bread. For scrambled eggs: while preparing French toast, whisk together eggs, milk, salt and pepper in large mixing bowl (4 quarts or larger) until well blended. Cook eggs in 2 batches. Melt 1 Tbsp. unsalted butter in skillet over medium heat; add half of eggs to pan. Agitate with silicone spatula, cooking until there are curds that are set and only a little wet. Remove to paper-towel lined plate; repeat with remaining butter and eggs. For lasagna: preheat oven to 350 degrees. Grease a 9x13 baking dish and lay out layer of French toast in bottom; cutting pieces in half to cover entire surface without overlapping (8-9 slices). Drizzle half pancake syrup over French toast. Spread half eggs and ham over French toast, then sprinkle half cheese over that. Repeat with remaining French toast, pancake syrup, eggs and ham. Press hash browns evenly over ham and eggs; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes uncovered. Sprinkle remaining cheese over top and return to oven for 10 minutes. Turn broiler on high and bakd for an additional 2-3 minutes or until cheese is caramelized. Let sit for 5 minutes before serving. Drizzle with additional pancake syrup, if desired.
Ingredients: 1 pkg. (16 oz.) elbow macaroni 1/4 c. butter 2 garlic cloves, minced 1/4 c. all-purpose flour 1 Tbsp. ground mustard 1 tsp. salt 3/4 tsp. pepper 2 1/2 c. 2% milk 3/4 c. amber beer 1/4 c. heavy whipping cream 3 c. (12 oz.) shredded cheddar cheese, divided 2 c. (8 oz.) shredded fontina cheese 2 Tbsp. grated Parmesan cheese, divided 2 Tbsp. minced chives 5 bacon strips, cooked and crumbled Directions: Cook macaroni according to package directions for al dente. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 2 c. cheddar cheese, fontina cheese and 1 Tbsp. Parmesan cheese until melted. Add chives. Drain macaroni; stir into sauce. Transfer to a greased 3 quart baking dish. Sprinkle with remaining cheddar and Parmesan cheeses. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.
Ingredients; 2 lbs. ground beef 1 lb. bulk hot Italian sausage 1 large onion, chopped 1 large green pepper, chopped 4 garlic cloves, minced 1 jar (16 oz.) salsa 1 can (16 oz.) hot chili beans, undrained 1 can (16 oz.) kidney beans, rinsed and drained 1 can (12 oz.) pizza sauce 1 pkg. (8 oz.) sliced pepperoni, halved 1 c. water 2 tsp. chili powder 1/2 tsp. salt 1/2 tsp. pepper 3 c. shredded part-skim mozzarella cheese Directions: In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese. Freeze option: before adding the cheese, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese.
Ingredients: 2 c. sugar 2 c. corn syrup 1 jar (40 oz.) chunky peanut butter 6 c. Cheerios 6 c. crisp rice cereal Directions: In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved. Remove from the heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into 2 lightly greased 15x10 pans. Cut into bars while warm.
Ingredients: 1 loaf (1 lb.) frozen pizza dough, thawed 1/2 c. pasta sauce 1 c. (4 oz.) shredded part-skim mozzarella cheese, divided 1 c. coarsely chopped pepperoni (about 64 slices) 1/2 lb. bulk Italian sausage, cooked and crumbled 1/4 c. grated Parmesan cheese Minced fresh basil, optional Crushed red pepper flakes, optional Directions: Preheat oven to 400 degrees. On a lightly floured surface, roll dough into a 16x10 inch rectangle. Brush with pasta sauce to within 1/2 inch of edges. Sprinkle with mozzarella cheese, pepperoni, sausage and Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices. Place in a greased 9 inch cast-iron skillet or greased 9 inch round baking pan, cut side down. Bake 20 minutes; sprinkle with remaining mozzarella cheese. Bake until golden brown, 5-10 minutes more. If desired, serve with minced fresh basil and crushed red pepper flakes.
Ingredients: 4 boneless, skinless chicken breast halves (5 oz. each) 3/4 tsp. salt, divided 1/4 tsp. pepper 1 Tbsp. butter 1 Tbsp. olive oil 1 shallot, chopped 3/4 c. heavy whipping cream 3 tsp. minced fresh tarragon, divided 2 tsp. lemon juice Directions: Pound chicken breasts with a meat mallet to 1/2 inch thickness. Sprinkle chicken with 1/2 tsp. salt and pepper. In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm. Add shallot to the same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from the pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 tsp. tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
Ingredients: 1 fresh or frozen dark sweet cherry, pitted 1/2 slice orange 1 sugar cube 1 dash bitters 2 oz. (1/4 c.) rye whiskey 2 oz. (1/4 c.) ginger-flavored kombucha Ice cubes Directions: In a rocks glass combine cherry, orange slice, sugar cube and bitter. Use a muddler or the back of a spoon to crush the fruit to release the juices and dissolve the sugar. Stir in rye, kombucha and ice cubes.
Ingredients: 2 c. all-purpose flour 2 c. sugar 1 tsp. baking soda 1/2 tsp. salt 1 c. butter 1 c. water 1/4 c. baking coca 1/2 c. sour cream 2 large eggs FROSTING: 1/4 c. butter 3 Tbsp. milk 2 Tbsp. baking cocoa 2 c. confectioners' sugar 1/2 tsp. vanilla extract 18 Oreo cookies Black decorator's icing or gel 9 cream-filled oval vanilla sandwich cookies 1 c. whipped topping Pumpkin candies and gummy worms, optional Directions: In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. Pour into a greased 9x13 baking pan. Bake at 350 degrees for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. For tombstones, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms, if desired.
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 cover while simmering).
Ingredients: 1/3 c. butter, cubed 1 1/2 c. sliced fresh mushrooms 2 medium carrots, sliced 1/2 medium onion, chopped 1/4 c. all-purpose flour 1 c. chicken broth 1 c. 2% milk 4 c. cubed cooked chicken 1 c. frozen peas 1 jar (2 oz.) diced pimientos, drained 1/2 tsp. salt TOPPING: 2 c. all-purpose flour 4 tsp. baking powder 2 tsp. sugar 1/2 tsp. salt 1/2 tsp. cream of tartar 1/2 c. cold butter, cubed 2/3 c. 2% milk Directions: Preheat oven to 400 degrees. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7 baking dish. For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit butter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
Ingredients: 1 1/2 lbs. fresh strawberries, hulled 2 tsp. grated lemon peel 3 Tbsp. lemon juice 2-3 chipotle peppers in adobo sauce, finely chipped 1/4 tsp. salt 1 pkg. (1 3/4 oz.) powdered fruit pectin 3 c. sugar Directions: Place half of the strawberries in a food processor; process until pureed. Chop remaining strawberries. In a large saucepan, combine the strawberries, lemon peel, lemon juice, peppers and salt. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar; return to a rolling boil. Boil and stir 1 minute. Remove from the heat; skim off foam. Ladle mixture into 5 hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water, ensuring they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars; cool.
Ingredients: 2 c. fresh pumpkin seeds 1/4 . butter, melted 1/2 tsp. garlic salt 1/4 tsp. cayenne pepper 1/4 tsp. Worcestershire sauce Directions: In a small bowl, combine all ingredients; transfer to an ungreased 15x10 baking pan. Bake at 250 degrees for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container.
Ingredients: 1 Tbsp. all-purpose flour 2 tsp. dried basil 2 tsp. dried thyme 2 tsp. ground cinnamon 1 1/2 tsp. salt 1/2 tsp. pepper 1 boneless pork loin roast (3-4 lbs.) 2 Tbsp. canola oil 1 medium apple 1 medium onion 1 medium lemon 1 fresh rosemary sprig Directions: Preheat oven to 325 degrees. Mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork. In a skillet, heat oil over medium high heat. Brown pork on all sides; place in a shallow roasting pan, fat side up. Cut apple, onion and lemon into 1/2 inch wedges. Squeeze one lemon wedge over pork; add apple, onion and remaining lemon wedges to pan. Place rosemary over pork. Roast for 1-1 1/2 hours or until a thermometer reads 145 degrees. Remove pork, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.
Ingredients: 1 jar (10 oz.) red jalapeno pepper jelly 1/4 c. fresh lime juice 12 chicken drumsticks (about 3 lbs.) 1 tsp. salt 1/2 tsp. pepper Directions: In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 c. for serving. Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170-175 degrees, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture. Note~ Can use chicken wings instead if you desire.
Ingredients: 1/2 c. (4 oz.) cream cheese 2 Tbsp. sugar 1 1/2 c. thawed Cool Whip whipped topping 1 pkg (16 oz.) prepared coffee cake Directions: Mix the cream cheese and sugar in a medium bowl with a whisk until blended. Stir in Cool Whip. Cut cake horizontally in half; fill with cream cheese mixture.
Ingredients: 3/4 c. butter, softened 1/2 c. peanut butter 1/2 c. sugar 1/2 c. brown sugar 2 eggs 1 Tbsp. honey 1 tsp. vanilla 2 1/4 c. flour 1 tsp. baking soda 1/2 tsp. salt 1 box (3.4 oz.) instant vanilla pudding 1 c. chocolate chips 1 c. Reese's Pieces 1 c. dried banana chips, broken (optional) Directions: In a bowl combine the flour, baking soda, salt and pudding mix and set aside. In a large mixing bowl cream butter, peanut butter and sugars until fluffy. Add the eggs, vanilla and honey then beat again. Slowly add the dry ingredients, being careful not to overmix. Stir in the chocolate chips, Reese's and banana chips by hand (you can leave out the banana chips if you dont like them, otherwise you can substitute pretzels or chips). Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350 degrees for 10 minutes. Do not overbake. Cool on pan for 3-4 minutes, then remove to a wire rack to cool completely. Store in a tightly covered container.
Ingredients: 2 1/2 lbs. chocolate candy coating or almond bark, divided (do not use chocolate baking chips) 1 lb. creamy peanut butter (not reduced-fat or natural as it is too oily) 2 c. powdered sugar 1 stick unsalted butter, melted 1 tsp. vanilla extract Directions: Put a long piece of parchment paper in the bottom of a 9x13 jelly roll pan, letting the parchment extend up 2 sides of the pan and overhang slightly on both ends. You can make a slightly different size pan work as well. Set aside. Melt 1 1/4 lb. chocolate according to package directions and pour the chocolate into the prepared pan, use an offset icing spatula or regular spatula to evenly spread the chocolate over the parchment paper, creating a large chocolate "slab". Place the pan in the freezer for 10 minutes or until chocolate becomes slightly hardened/ solidifies. In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), beat together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy. Use your hands to press this mixture into an even layer onto the hardened chocolate layer. Transfer pan to the freezer once again for 10 minutes or until slightly hardened. Meanwhile, melt the remaining 1 1/4 lbs. of chocolate according to package directions and pour it over the peanut butter layer. Use an offset spatula to carefully smooth it over into an even layer. Transfer the pan to the freezer again until set. Once the chocolate is set, use a very sharp knife to cut up the bark into small pieces. They will not be perfect squares and may be a bit messy, but that is ok. Store in the refrigerator so it does not get too soft. Let sit at room temperature for at least 30 minutes before serving.
Ingredients: Ice cubes 2 oz. Fireball Cinnamon Whiskey 3 oz. apple cider Apple slices Directions: Fill a glass 1/4 full with ice cubes. Pour in the Fireball and then top with apple cider. Gently stir until mixed. Garnish with apple slices Note~ You can slowly drizzle in 1 oz. cherry grenadine syrup if you want.
Ingredients: 10 c. all-purpose apples, peeled, cored and sliced 1 c. white sugar 1 Tbsp. all-purpose flour 1 tsp. ground cinnamon 1/2 c, water 1 c. quick-cooking oats 1 c. all-purpose flour 1 c. packed brown sugar 1/4 tsp. baking powder 1/4 tsp. baking soda 1/2 c. butter, melted Directions: Preheat oven to 350 degrees. Place the sliced apples in a 9x13 baking dish. Mix the white sugar, 1 Tbsp. flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 c. flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees for about 45 minutes.
Ingredients: 3 Tbsp. butter 3 Tbsp. all-purpose flour 1 1/2 tsp. salt 1/4 tsp. pepper 1 can (14 1/2 oz.) chicken broth 6 pork rib or loin chops (3/4 inch thick) 2 Tbsp. canola oil Additional salt and pepper, optional 6 c. thinly sliced peeled potatoes 1 medium onion, sliced Paprika and minced fresh parsley, optional Directions: In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper, if desired. In a greased 9x13 baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. Cover and bake at 350 degrees for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender If desired, sprinkle with paprika and parsley.
Ingredients: 1 Tbsp. extra-virgin olive oil 1 lb. lean ground turkey 1 tsp. Italian seasoning 1 tsp. garlic salt 2 1/2 Tbsp. tomato paste 1 can (8 oz.) refrigerated reduced-fat crescent dinner rolls 4 sticks (1 oz. each) string cheese Directions: In a 10 inch skillet, heat oil over medium heat. Cook turkey, Italian seasoning, garlic salt and tomato paste in skillet 8-10 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Heat oven to 350 degrees. Separate dough into 8 triangles. Top each with 2 heaping teaspoons turkey mixture, covering 2/3 of the dough. Leave space on all edges. Place half a cheese stick on the widest end of each triangle. Fold outer corners in over cheese, then roll up, ending at the tip. Bake 15 minutes. Remove from cookie sheet immediately; serve.
Ingredients: 2 c. sliced strawberries or 16 oz. bag frozen strawberries 1 1/2 c. plain Greek low-fat yogurt 1-2 sliced bananas 1/4 c. skim milk 3 Tbsp. honey Directions: Place all ingredients in the blender. Blend on medium speed. Blend for approximately 2 minutes. Pour into molds or ice cube trays. Freeze for 4 or more hours. Remove from the molds. Enjoy. To store: use a ziploc bag or tupperware container. They will keep in the freezer for 2 months Note~ You can use other fruits instead of strawberries (like watermelon, blueberries, mango, pumpkin or any other dog safe fruits or veggies (never use grapes). Bananas add creaminess. You can add peanut butter if you wish.
