Recipes

• 1 1-lb cans pork and beans
• 1 tablespoon mustard
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 medium onion, chopped
• 1/2 lb ground beef

Combine everything after browning ground beef. Place in 2 quart casserole dish. Bake 45 minutes at 400 degrees.

• 1 package of 10-15 boneless ribs (beef or pork)
• 2 bottles of Sticky Fingers Memphis Barbeque Sauce

 

Place ribs in 9x13 inch pan. Pour barbeque sauce over ribs until completely covered. Bake at 400 degrees for 90 minutes. For easy cleanup, cover the pan with aluminum foil before adding the ribs and barbeque sauce.

• 4 chicken breasts, trimmed, sliced in half to make 8
• 3/4 cup seasoned bread crumbs
• 2 tbsp. melted butter
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce
• 3/4 cup mozzarella cheese
• Cooking spray

 

Preheat oven to 450 degrees. Prepare a large baking sheet with cooking spray. Combine bread crumbs and Parmesan cheese in a bowl. Lightly brush melted butter onto chicken, then dip into bread crumb mixture. Place on baking sheet. Lightly spray more oil on top and bake for 25 minutes. Remove from oven, spoon 1 tbsp. sauce over each piece, and top with 1 & 1/2 tbsp. of mozzarella cheese. Bake 5 more minutes and serve!

• 4 boneless pork chops, at least 1 inch thick
• 1 tbsp. olive oil
• 1 tsp. yellow mustard
• 1 tbsp. brown sugar
• 1 tsp. ground paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

 

Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil. Place pork chops between two pieces of plastic wrap and very gently pound using a rolling pin (not meant to flatten but rather tenderize). Rub chops all over with olive oil and mustard. Combine remaining ingredients in a small bowl and rub blend all over chops. Bake for 12-15 minutes until they reach an internal temperature of 140 degrees. Turn oven to broil for 1-2 minutes until chops are browned. Rest for 5 minutes and enjoy!

• 2 large boxes of instant vanilla pudding
• 6 cups of two percent milk
• 1 box of vanilla wafers
• 3-4 sliced bananas

 

Mix the vanilla pudding andmilk with a wire whisk until smooth. Line bowl with the vanilla wafers. Alternate vanilla wafers, sliced bananas and pudding, then repeat. Add crushed vanilla wafers on top. Refrigerate until cold.

• 1/2 cup mayonnaise
• 1 cup sour cream
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 4 oz. crumbled blue cheese

 

Mix ingredients together and refrigerate until cold. Makes 2 cups.

• 10 oz. frozen chopped broccoli
• 1/2 can Cream of Mushroom Soup
• 1/2 cup mayonnaise
• 1 small onion, chopped
• 1/2 cup grated cheddar cheese
• 1 egg, beaten

 

Cook broccoli for 5 minutes; drain. Mix together remaining ingredients and stir in broccoli. Pour in casserole dish, sprinkle with Ritz crackers and dot with butter. Bake at 350 degrees for 45 minutes.

• 1 head of broccoli
• 1 head of cauliflower
• 1/2 cup onion
• 1/2 cup bacon bits
• 1/2 cup milk cheddar cheese

 

Stir together.

Mix together the following and pour over the above:

• 1 pint mayonnaise
• 1/2 cup sour cream
• 1/3 cup sugar

 

Refrigerate.

• 12 oz. peanut butter
• 1 lb. powdered sugar
• 1 stick butter
• 16 oz. semi-sweet chocolate
• 1 tsp. vanilla

 

In a bowl, beat peanut butter and butter. Stir in vanilla. Add powdered sugar and beat on low speed until smooth. Roll into 1-inch balls and place in freezer for at least 1 hour. Place chocolate in a deep bowl and microwave for 10-15 seconds at a time, stirring between, until melted. Dip the chilled peanut butter balls three-fourths of the way into the melted chocolate and place on wax paper to set.

• 4 cups butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces
• 3 tbsp butter
• 1 tbsp chopped fresh thyme
• Salt and pepper

 

Brown the butter in a large skillet on medium heat. Remove from heat. Add thyme, whisking continuously. Add the cubed butternut squash pieces and return the pan to the stove, heating to medium-high. Stir pieces so they are well coated. Sprinkle generously with salt and pepper. Spread the squash out in an even layer and let cook, without stirring, so they brown on one side. Stir and spread the pieces out again for more even browning. Set heat to low, cover the pan and let cook until the squash is tender (about 10-20 minutes). Add more salt and pepper to taste and serve.

• 3/4 cup old-fashioned oats
• 1/2 cup dates
• 1 cup carrots, finely shredded
• 1/3 cup finely chopped almonds
• 1 tsp cinnamon, ground
• 1/3 cup coconut flakes

 

Stir together first five ingredients. Form the dough into tablespoonsized balls, dip in coconut flakes. Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered. Makes 12 bites.

Teriyaki Sauce Chicken Wings:

• 1 lb chicken wing
• 2 teaspoons baking powder
• 1 teaspoon salt
• ? cup low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon sesame seed

 

Preheat oven to 400 degrees. Remove excess moisture from chicken wings with a paper towel. In a large bowl, stir in baking powder and salt until chicken is thoroughly coated. Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).

In a skillet, combine soy sauce, honey, and brown sugar on medium heat. Bring to a boil and add in sesame seeds. Once sauce is thickened, stir in chicken wings until fully coated. Serve with your favorite side dish or dipping sauce.

 

Honey Mustard Chicken Wings:

• 1 lb chicken wing
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ cup honey
• ¼ cup dijon mustard
• ½ teaspoon salt
• ½ teaspoon pepper

Preheat oven to 400 degrees. Remove excess moisture from chicken wings with a paper towel. In a large bowl, stir in baking powder and salt until chicken is thoroughly coated. Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).

In a skillet, combine honey mustard sauce ingredients on medium heat and stir in chicken wings until fully coated. Serve with your favorite side dish or dipping sauce.

 

Garlic Herb Chicken Wings:

• 1 lb chicken wing
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon garlic, minced
• 2 tablespoons dried Italian herb blend
• 1 tablespoon fresh parsley, chopped

Preheat oven to 250 degrees. Place wings in a large bowl and pat dry. Add the baking powder and salt to the wings. Stir to coat. Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up. Bake for 35 minutes, then increase the temperature to 425 degrees and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)

For sauce, in a hot pan, melt butter. Add garlic and stir. Cook for 30 seconds, being careful not to burn the garlic. Stir in Italian herb blend and salt. Cook for an additional 20 seconds. Add in fresh parsley and wings. Stir to coat.

 

Lemon Pepper Wings:

• 1 lb chicken wing
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon butter
• 3 tablespoons lemon juice
• 1 teaspoon pepper
• salt, to taste

Preheat oven to 250 degrees. Place wings in a large bowl and pat dry. Add the baking powder and salt to the wings. Stir to coat. Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up. Bake for 35 minutes, then increase the temperature to 425 degrees and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)

For sauce, in a hot pan, melt butter. Add lemon juice, pepper, and salt. Stir until combined. Add wings and stir to coat.

• 2 lbs. chicken tenders
• 1 cup sweet chili sauce
• 1/4 cup pineapple juice
• 1/4 cup honey

 

Whisk together sweet chili sauce, pineapple juice and honey. Set aside 1/4 cup of sauce and pour remaining sauce over chicken tenders. Marinate in the refrigerator for 30 minutes to an hour. Remove chicken from marinade. Grill until done, about 5 minutes per side. Brush chicken with reserved sauce on each side and cook for an additional minute on each side.

• 4 tsp chili powder
• 1 tbsp cayenne pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp white sugar
• 2 tsp cumin
• 2 tsp dried parsley flakes
• 2 tsp salt*
• 1/4 tsp black pepper

 

Thoroughly mix all ingredients and store in an airtight container. Use two tablespoons per pound of meat.

*For a healthier version, use Himalayan salt.

• 1 pound ground beef
• 1 cup salsa
• 1 pound Velveeta Mexican Cheese

 

In a large skillet,brown ground beef.Drain well and transfer to crock pot. Slice Velveeta cheese into thin slices and layer on top of ground beef in crock pot. Cook on high for 35-40 minutes, stirring occasionally until cheese is melted. Add salsa and cook on low for 10 more minutes, stirring occasionally until dip is mixed well. Serve with your favorite tortilla chips!

• 1 bag of mini Reese’s
• 1 package of mini-muffin liners
• 1 package of break-and-bake chocolate chip cookie dough

 

Drop one square of cookie dough into each lined mini-muffin spot. Start unwrapping the Reese’s while the oven is preheating. Bake at 350 degrees for seven minutes.

Remove from oven and press Reese’s into cookies. Return to oven and cook an additional two minutes. Let cool before removing from pan. Since the cookies are slightly undercooked, they will be really mushy if you try to take them out of the muffin liners too early.

• 1 egg white
• 2 tsp. water
• 2 tsp. pure vanilla extract
• 1 lb. pecan halves
• 1 cup sugar
• 3/4 tbsp. ground cinnamon
• 1/2 tsp. salt

 

Preheat oven to 250 degrees. Spray a baking sheet with non-stick cooking spray. Mix sugar, cinnamon and salt in large Ziploc bag. Whisk egg white, water and vanilla in large bowl until frothy. Add pecans to large bowl and stir to combine, coating each pecan in the egg white mixture. Pour coated pecans into Ziploc bag, seal and shake to fully coat with cinnamon/sugar mixture. Spread in a single layer onto prepared baking sheet. Bake for 1 hour, stirring every 20 minutes.

• 8 ounce box Jiffy Corn Muffin Mix
• 15 ounce can of whole kernel sweet corn, drained
• 15 ounce can of cream style sweet corn
• 1 cup sour cream
• 4 tbsp. butter, melted
• 1 cup shredded cheddar cheese (optional)

 

Preheat oven to 350 degrees. Grease a 9x9 baking pan or 2 quart casserole dish. In a large bowl, combine the Jiffy, corn, sour cream, and butter. Stir in the cheese (optional). Spread evenly into the prepared pan. Bake for 55 minutes or until golden brown and set. Let stand for 5 minutes before serving.

• 1-16 oz can cream style corn
• 4 ears of fresh corn, scraped (2 cups)
• 1-6oz package corn bread mix
• 1-8 oz carton sour cream
• 1 egg
• Salt and pepper to taste

 

Mix all ingredients in a medium bowl. Spray a one-quart casserole dish with cooking spray and butter the dish. Pour contents into dish and bake at 350 degrees for 40-50 minutes.

4 boneless, skinless chicken breasts (trimmed) or 8 - 10 chicken strips
1 cup honey mustard
2 cups french fried onions (crushed)

Preheat oven to 375 degrees. Dip each piece of chicken in honey mustard, then coat in crushed french fried onions. Place in baking dish lined with foil and sprayed with nonstick cooking spray. Cook for 30 - 35 minutes or until cooked through.

• 1 - 8 oz. package of cream cheese
• 1 cup salsa

To serve cool, use a mixer to combine ingredients. To serve warm, place ingredients in a glass bowl and microwave for one minute at a time until hot and melted. Serve with vegetables or your favorite chips!

• 1 lb. hot sausage (uncooked)
• 8 oz. cream cheese (softened)
• 2 cups Bisquick baking mix
• 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a bowl, mix together (using a stand mixer or your hands) sausage and cream cheese. Add in baking mix and stir until combined. Add in Cheddar cheese and stir until combined. Scoop up mixture and form into 1-inch balls. Place on baking sheet and refrigerate for 10 minutes. Once chilled, bake for 25 minutes or until they are firm and golden brown.

• Vanilla Ice Cream
• Strawberry Soda
• Whipped Cream
• Maraschino Cherries

Put two scoops of vanilla ice cream in a glass. Pour strawberry soda over ice cream. Top with whipped cream with a cherry on top.

• 8 eggs, hard boiled, peeled
• 2 tablespoons mayonnaise
• 2-3 teaspoons lemon juice
• 1 teaspoon mustard
• 1 teaspoon Worchestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Cut eggs in half. Scoop out yellow and mix together with the other ingredients. Fill each egg white half with egg mixture. Refrigerate and serve.

• 5 green onions, chopped
• 8 oz cheddar cheese, shredded
• 1 1/2 cups mayonnaise
• 1/2 cup real bacon bits
• 1/2 cup slivered almonds

Add green onions, cheddar cheese, mayonnaise, bacon bits and slivered almonds to a small bowl. Mix until combined and chill for at least two hours. Serve with your favorite crackers and enjoy!

• 2 tbsp extra virgin olive oil
• 1 tbsp lime (or lemon) juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 pound white fish (cod, snapper, tilapia)
• Tortillas or romaine lettuce leaves
• Sliced avocado or guacamole (optional)

Preheat oven to 425 degrees. In a small bowl, combine the oil, lime or lemon juice, cumin, paprika, coriander, cayenne, garlic powder, salt, and pepper. Dip the fish into the bowl and turn the fish until evenly coated. Place the fish onto a lined baking tray and let marinate in the refrigerator for 15 minutes. Bake for 9-10 minutes. Transfer fish onto a plate and break into smaller pieces. Place fish onto the tortillas or lettuce leaves. Top each taco with sliced avocados, guacamole, tarter sauce, salsa, etc.

 
MAKE YOUR OWN TARTER SAUCE!

Mix together the following:

    1/2 tsp dill weed
    1 tsp lemon juice
    2 tbsp dill pickles
    1/4 cup mayonnaise
    1/4 tsp salt

• 1/2 pound cooked elbow macaroni
• 2 cups cubed cooked ham
• 1/2 cup shredded carrot
• 1/4 cup green onion
• 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup liquid)
• 1/2 cup light mayonnaise
• 1 tbsp sugar
• 1/4 cup plain Greek yogurt
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

In a large bowl, combine macaroni, pineapple chunks, ham, carrots, and green onion in a bowl; set aside. In a small bowl, whisk together the reserved pineapple juice, mayonnaise, greek yogurt, cider vinegar and sugar. Pour over pasta and stir to coat. Refrigerate covered until ready to serve.

• 4 large chicken breasts, skinned
• 6 carrots, peeled and quartered lengthwise
• 4 medium potatoes, peeled and quartered lengthwise
• 1 cup Italian salad dressing

Bake chicken in 11 x 13 inch pan at 325 degrees for 15 minutes, covered. Then add potatoes, carrots and Italian salad dressing. Cover and cook another 30 minutes, uncovered.

• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken breast halves into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Discard marinade and grill chicken for 6 to 8 minutes on each side, until juices run clear.

• 1 pound ground beef
• 3/4 cup Pepperidge Farm Dressing Mix
• 2/3 cup chili sauce
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper, optional
• 1 egg

Combine all ingredients in a bowl and mix well. Shape firmly into a loaf and place in a shallow baking pan. Bake 40 minutes at 350 degrees.

TOPPING:

• 2/3 cup ketchup
• 1 teaspoon mustard
• 1/2 cup brown sugar

Spread over loaf and bake an additional 15 minutes.

• 4 Chicken breasts, boiled and cut up
• 1 can cream of mushroom soup
• 1 can Old El Paso tomatoes with green chilies
• 1 onion, medium
• ¼ tsp. garlic powder
• ¼ tsp. chili powder
• 1 package grated cheese (3 cups)
• 1 regular size bag of Doritos, nacho flavored

In a 13 x 9” dish, pour ½ bag of Dorito chips, pressing with hands to break up. Mix soup, tomatoes, onions, garlic and chili powder together. Layer 1/2 of the chopped chicken on top of the Dorito chips, then layer ½ of the soup mixture. Sprinkle ½ of the cheese over this. Repeat layers (crumbling Dorito chips with hands). Bake at 325 degrees for approximately 25 minutes.

• 1.5 cups corn meal mix
• 3 eggs
• 1 cup buttermilk
• 3/4 cup or small can cream corn
• 1 green pepper, chopped
• 1 large onion, chopped
• 4 thick slices Velvetta cheese

Mix all ingredients except cheese. Pour half of the mixture in large preheated skillet (use about 1/4 cup oil in skillet). Then add cheese and pour rest of mixture on top. Bake at 450 degrees for 25-30 minutes.

• 1 (14 oz.) 3/4 can of Pink Salmon (remove skin)
• 1 egg beaten
• 1 slice of onion, finely chopped
• Salt and pepper to taste

Mix all ingredients together and shape, very carefully, into 12 or 13 little balls. Fry in olive oil on low heat, turning with a spoon, until brown on each side. Lay on a paper towel until oil drains. Makes an excellent hors d’oeuvre!

• 1 pound bag of Oreo cookies
• 1 (8-ounce) package of Cream Cheese (softened)
• 1 pack of Chocolate Almond Bark

Crush Oreos in a food processor or blender. In a large bowl, combine softened cream cheese and Oreo crumbs. In a double boiler, add the Almond Bark and melt completely. Roll Oreo mix into one-inch balls. Cover a cookie sheet with wax paper. Dip the rolled Oreo balls in the melted chocolate and place on the cookie sheet. Refrigerate for at least one hour before serving.

• 4 boneless pork chops
• 1/3 cup grated Parmesan cheese
• 3 tbsp Italian breadcrumbs
• 1/8 tsp paprika
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1/4 tsp pepper

Mix Parmesan cheese, bread crumbs, paprika, parsley and garlic powder, and place on a plate. Dip pork chops in the mixture (making sure the mixture sticks) and sear in a pan of olive oil on medium-high heat. Sautee for 5 minutes on each side. Place pork chops in a glass baking dish and cook according to thickness.*

*For regular thickness, cook at 350 degrees for 30 minutes.

• 3/4 cup freshly grated Parmesan cheese
• 2 tsps. paprika
• 1 tbsp. chopped parsley
• 1/4 tsp. salt (optional)
• 1 tbsp. olive oil
• 4 tilapia filets
• 1 lemon, cut into slices

Preheat oven to 400 degrees. Line a baking sheet with foil. In a shallow bowl, mix together the Parmesan, paprika, parsley and salt. Drizzle the tilapia with the olive oil, then dredge in the cheese mixture, pressing it lightly with your fingers if necessary. Transfer to the baking sheet. Bake until the fish is opaque in the thickest part, about 10-12 minutes. Serve with lemon slices.

• 4 boneless/skinless chicken breasts
• 1 can cream of chicken soup
• 1 cup sour cream
• 20 Ritz crackers
• 1 tablespoons poppyseeds

Boil chicken breasts. Chop chicken and put in a casserole dish and mix with soup and sour cream. Crumble crackers over mixture and sprinkle poppyseeds over top. Bake 20-25 minutes at 350 degrees or until bubbly.

• 2 - 14.5 oz. cans of Mexican-style stewed tomatoes
• 1 - 10 oz. can of Original RO*TEL
• 2 tbsp. cilantro
• 1 clove of garlic, crushed
• 3 green onions, chopped
• 1/2 small white onion, chopped

Combine all ingredients except for the RO*TEL in a food processor or blender. Pulse until well blended. Transfer mixture into a medium bowl and stir in the RO*TEL. Grab some chips and dig in!

• Extra virgin olive oil
• 1 pound of sausage
• 1 tbsp mince garlic
• 1/4 tsp salt
• pinch of red pepper flake
• 1 pound of broccoli
• 4-6 eggs

Preheat large skillet (with a lid) over medium-high heat. Drizzle oil into the pan to help get the sausage started. Crumble sausage in the skillet and brown (5-7 minutes). Add garlic, salt, and red pepper flakes; cook for additional 2-3 minutes). Place the broccoli evenly on the top of the sausage but do not mix. Reduce the temperature to low and cover the skillet with the lid. Cook for 8-10 minutes to steam the broccoli. While your broccoli is steaming, cook your eggs to your preference in a seperate pan. Remove lid from sausage/broccoli and mix together. Place sausage mixture onto plate and top with eggs. Enjoy!

CREATE YOUR OWN SEASONING MIX!

Add the following to one pound of ground meat (chicken, beef, pork)

    1 tsp salt
    3/4 tsp black pepper
    1 tsp sage
    1/4 tsp cayenne pepper
    1/4 tsp crushed red pepper
    optional - 1/4 tsp marjoram
    optional - 1/2 tsp rosemary

• 1 pound thinly sliced chicken breasts
• 1 pound New Potatoes
• 2 cups of sliced Brussel Sprouts
• 4 slices of chopped bacon
• 3 Tablespoons minced garlic
• 1-2 Tablespoons of Freshly Chopped Rosemary (Save 1 whole rosemary stem)
• 1 Cup Heavy Cream
• 2 Cups White Cooking Wine
• 2 Tablespoons Goat Cheese
• 1 Lemon (zest and squeeze)
• 3 Tablespoons Butter
• 1 Tablespoon of Olive Oil

Sauteed Chicken
Dash chicken breasts with lemon zest, lemon, 1/2 tbsp. garlic, 1/2 tbsp. rosemary, salt and pepper. Put skillet/frying pan on medium-high heat, then place in 1 tbsp. of butter. Once butter has coated pan place chicken in. After the first side of the chicken has flipped place 1 tbsp. butter in pan with rosemary stem and a dash of white cooking wine. Baste the chicken in the mixture until thoroughly cooked. Save pan for sauce.

 

Cream Sauce
In the same pan you cooked the chicken, place pan on medium-high heat and add tbsp. of butter. Once butter has coated pan add 1 cup of white cooking wine and reduce mixture. After mixture has reduced turn down to medium-low heat and add 1 cup heavy cream. As soon as the mixture has thickened, add goat cheese. After goat cheese has combined into mixture remove from heat and let stand. Add salt to taste.

 

Rosemary Roasted Potatoes
Preheat oven to 425 Degrees. Cut potatoes in half and place on cooking sheet. Pour 1/2 tbsp of olive oil over potatoes along with salt, pepper, 1 tablespoon of minced garlic, dash of white cooking wine, and 1 tbsp. chopped rosemary. Mix up the potatoes to ensure all are evenly coated. Cook for 25 minutes (or until potatoes are done)

 

Bacon Braised Brussel Sprouts
Put skillet on medium high heat and cover with 1/2 tbsp of olive oil. Place bacon, 1 tbsp of garlic, and then brussel sprouts into skillet uncovered. Once bacon is cooked and brussels are slightly charred pour 1/2 cup cooking wine over brussels, cover skillet, and bring down heat to low/simmer. Let brussels simmer for 10 minutes and remove from heat. Put skillet on medium high heat and cover with 1/2 tbsp of olive oil. Place bacon, 1 tbsp of garlic, and then brussel sprouts into skillet uncovered. Once bacon is cooked and brussels are slightly charred pour 1/2 cup cooking wine over brussels, cover skillet, and bring down heat to low/simmer. Let brussels simmer for 10 minutes and remove from heat.

• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 oz rotini pasta, uncooked
• 1 can (about 15 1/4 oz) whole kernel corn, drained
• 1 can (about 15 oz) black beans, drained and rinsed
• 1 pint grape or cherry tomatoes, halved
• 1 small can (about 4 1/2 oz) chopped green chiles, drained

Cook pasta according to instructions. Drain; set aside. In a large bowl, whisk together mayonnaise, lime juice, chili powder, cumin and salt. Add cooked pasta and remaining ingredients; toss to combine and coat pasta. Refrigerate covered until ready to serve.

• 1 cup milk
• 2 eggs
• 1 pound cooked spaghetti
• 1 quart spaghetti sauce
• 2 cups shredded mozzarella cheese
• 3 ounces pepperoni
• mushroom, optional
• Parmesan cheese

Beat milk and eggs. Toss with cooked spaghetti and put in a greased 11x18 inch pan. Pour spaghetti sauce over; layer mozzarella cheese, pepperoni and mushrooms; sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Let stand for 5 minutes before serving.

• 1/2 tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• 1/2 tsp paprika
• 1-1/2 tsp cumin
• 1 tsp black pepper

Mix all ingredients together in a small bowl. This recipe is equivalent to one packet of store-bought taco seasoning.

• 4 cups of instant cheesecake flavored pudding (two small boxes)
• Milk for pudding
• Red food coloring
• Large container of whipped cream
• Pound cake or Angel Food cake
• 1 cup of raspberries
• 2 cups of sliced strawberries (optional: add a little bit of sugar to coat the strawberries for extra sweetness!)

Wash and dry the berries, set aside.

Cut the cake into small cubes.

Make the pudding according to the directions.

Starting with the pudding, layer half of it in the bottom of a trifle dish.

Alternating strawberries and raspberries, start by lining them up on the edge of the dish so that they will show. Fill in the middle with berries.

Add half of the cake cubes.

Add a generous layer of cook whip.

Repeat the layers with the remainder of the ingredients.

Refrigerate for two hours before serving.

Brazilian Recipe‏ (Used on Bread, Bagel Chips, Hot Dogs, as a dip, etc.)

• 3 large tomatoes
• 1/2 large white onion
• 5 scallions
• 1/2 green pepper
• 8 tablespoons of white vinegar
• 8 tablespoons of olive oil
• salt

Dice up the tomatoes, onion, scallions and green pepper and mix together in a large bowl. Add the vinegar, oil and salt and place it in the refrigerator. The longer the vinaigrette sets, the more it absorbs the seasoning!

• 1 lb boneless chicken breast, trimmed
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. cumin
• 3/4 tsp. oregano
• 1/2 tsp. chili powder
• 1/4 tsp. cayenne pepper
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 24 oz. chicken broth, low sodium
• small handful fresh cilantro, chopped
• 4 oz. cream cheese
• 1/4 cup half and half
• (1) 15-oz. can whole kernel corn, drained
• (2) 15-oz. cans Great Northern beans, drained and rinsed
• (2) 4-oz. cans diced green chiles (1 hot, 1 mild)

Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder and cayenne pepper. Top with diced onion, minced garlic, Great Northern beans, green chiles, corn, chicken broth and cilantro; stir. Cover and cook on low for 8 hours or on high for 3-4 hours. Remove chicken to large mixing bowl; shred, then return to slow cooker. Add cream cheese and half and half. Stir, then cover and cook on high for 15 minutes or until creamy. Stir well and serve!