Ingredients

• 6 Slices of Bacon Cut into 1 inch pieces
• 3 lb Russet Potato About 5 large potatoes
• 3 ½ tsp Salt
• 1 Cup Sour Cream
• 1 Stick Butter
• 2 ⅔ Cup Milk
• ½ tsp Black Pepper
• 4 Scallion Thinly sliced
• ¾ Cup Shredded Cheese

Instructions

1. 1Cook the bacon pieces in a skillet over medium heat until crisp. Transfer to a paper towel to drain.
2. 2Peel, rinse, and cut potatoes into thirds. Place in a large pot with water to cover, add 2 teaspoons of salt, and bring to a boil. Reduce heat and simmer until the potatoes are very soft—about 45 minutes.
3. 3Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth.
4. 4Add the butter and sour cream and stir until melted.
5. 5Add the milk, pepper, and remaining salt and bring the soup back to a simmer.
6. 6Serve the soup hot, garnished with the scallions, bacon, and cheese.

Ingredients

• 1 ¼ lb Ground Beef
• 1 Onion Large, chopped
• ½ Cup Sugar
• ¼ Cup Chili Powder
• ½ Cup Ketchup
• 1 ½ Cup Water

Instructions

1. 1Chop onion. Brown hamburger in skillet and mix together. Drain and mix remaining ingredients.
2. 2Simmer 1 hour, stirring occasionally.
3. 3Serve on hot dogs.

Notes

Can be frozen until ready to use.

Ingredients

• 1 Cup Butter Softened
• ½ Cup Powdered Sugar
• 1 tsp Vanilla
• 2 ¼ Cup Flour
• ¼ tsp Salt
• ¾ Cup Walnuts Chopped
• Powdered Sugar For rolling baked cookies

Instructions

1. 1Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
2. 2Whisk together flour and salt, add gradually to butter mixture; stir in chopped nuts.
3. 3Chill dough if it seems too soft.
4. 4Form dough into 1 ¼ inch balls and place onto parchment-lined or ungreased cookie sheet.
5. 5Bake at 400°F for 10-12 minutes or just until the cookies start to turn light golden brown. Remove from oven and allow to cool slightly.
6. 6While still warm (not hot), roll a few cookies at a time in powdered sugar until evenly coated. Cookies may be rolled in powdered sugar once more after completely cooled to room temperature.
7. 7Note: Forming into 1-inch balls will increase yield to 48 cookies.

Notes

Forming into 1-inch balls will increase yield to 48 cookies.

Ingredients

• ½ Cup Peanut Butter
• 3 tbsp Salted Butter
• 1 Cup Powdered Sugar
• 8 oz Semi-Sweet Chocolate Or chocolate chips

Instructions

1. 1Mix peanut butter and butter together in a mixing bowl. Gradually add in powdered sugar until combined into a soft dough/ball. (You may need to add in powdered sugar, a little at a time, until mixture holds together in a large ball.) Cover bowl, let peanut butter dough sit for about 15 minutes to firm up — cover tightly with plastic, and refrigerate until ready to form into balls.
2. 2Shape into 1 inch balls, place on a baking sheet, cover and refrigerate for at least 20 minutes to allow to firm up. Dough balls should hold shape before dipping in chocolate. Add more refrigeration time if needed.
3. 3Melt chocolate according to package directions.
4. 4Dip peanut butter balls, one at a time, into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet, cover and refrigerate until ready to serve.

Ingredients

• 1 ½ Cup All-Purpose Flour
• 1 ½ Cup Sugar
• 1 ½ tsp Baking Powder
• ¾ tsp Salt
• 6 tbsp Unsalted Butter Melted and cooled to room temperature
• ¾ Cup Cocoa Powder Ghirardelli preferred
• 3 Eggs Large, at room temperature
• 1 tsp Vanilla Extract
• 1 Cup Semisweet Chocolate Chips
• ¾ Cup Confectioners Sugar For coating cookies

Instructions

1. 1In a large bowl, combine flour, baking powder, and salt until evenly mixed. Set aside.
2. 2Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir until combined and no lumps remain. Mix the vanilla extract with the eggs, then whisk into cocoa-butter mixture.
3. 3Add the wet mixture to the dry mixture and mix thoroughly by hand with a rubber spatula. It may seem as if you need more liquid, but do not add any. Just keep folding and pressing until the mixture comes together. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 30 minutes to firm up.
4. 4Preheat oven to 350° degrees. Line two baking sheets with parchment paper. (Or if you don't line the pans, lightly grease sheets.)
5. 5Pour confectioners sugar into a small bowl. Scoop dough by teaspoon, roll into balls, and drop into powdered sugar, rolling around to cover completely. Place on prepared baking sheets 1½ inches apart.
6. 6Bake cookies for 12–15 minutes. The cookies will spread, puff a bit, and form cracks. The longer you cook them, the more crispy they will become. Let cool 10 minutes on the cookie sheets before using a spatula to remove to racks and cool completely. Store in a covered container.

Notes

Yield: about 30 cookies, depending on size

Ingredients

• ¾ Cup White Onion Minced (about ½ medium)
• 1 ½ Cup Tomatoes Seeded and finely chopped (about 4 large)
• 1 tbsp Serrano Chiles Stemmed, seeded and minced (about 2 medium chiles)
• ¼ Cup Fresh Cilantro Minced
• 2 tbsp Lime Juice Freshly squeezed (1 medium lime)
• Salt To taste

Instructions

1. 1Combine all ingredients in a small bowl.
2. 2Season well with salt.

Notes

This salsa will last for up to 5 days refrigerated in a covered bowl.

Ingredients

• 1 lb Chicken Breast Skinless, boneless, cubed
• 1 Cup Carrots Sliced
• 1 Cup Green Peas Frozen
• ½ Cup Celery Sliced
• ⅓ Cup Butter
• ⅓ Cup Onion Chopped
• ⅓ Cup All-Purpose Flour
• ½ tsp Salt
• ¼ tsp Black Pepper
• ¼ tsp Celery Seed
• 1 ¾ Cup Chicken Broth
• ⅔ Cup Milk
• 2 Unbaked Pie Crusts 9-inch

Instructions

1. 1Preheat oven to 425°.
2. 2In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes; remove from heat, drain and set aside.
3. 3In a saucepan over medium heat, cook onion in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over med-low heat until thick. Remove from heat and set aside.
4. 4Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over chicken. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. 5Bake in the preheated oven for 30 to 35 minutes, or until the pastry is a golden brown and filling is bubbly. Cool for 10 minutes before serving.

Ingredients

• 2 ½ Cup Sweetened Shredded Coconut
• 24 oz Chocolate Chips Semi-sweet (2-12 oz bags)
• 1 Sweetened Condensed Milk 1 can
• 1 tsp Vanilla
• ½ Cup Walnuts Chopped (optional)
• 2 Stick Butter At room temperature
• 2 lb Powdered Sugar
• 1 tbsp Shortening, Coconut Oil, or Vegetable Oil 1-2 tablespoons

Instructions

1. 1Mix butter, milk, powdered sugar, vanilla, and coconut oil.
2. 2In a large bowl blend together with a mixer: 1 stick of butter with milk + the entire bag of powdered sugar. Mix thoroughly.
3. 3Add the coconut (and nuts if needed) to the powdered sugar mixture. Mix well with hand or wooden spoon. Place bowl in refrigerator for at least one hour.
4. 4Form into balls, about 1½ inches, or size of walnuts. Put on a plate in refrigerator for 4 hours to harden.
5. 5Dip in melted chocolate.
6. 6Use toothpick to dip bonbons in chocolate and place on waxed paper, allow to set.

Ingredients

• 2 lb Ground Beef
• 1 lb Elbow Macaroni 4 cups dry pasta = 8 cups cooked pasta
• 2 Tomato Sauce 15 oz cans
• 2 Diced Tomatoes 14.5 oz cans
• 1 White Onion Chopped
• 3 Garlic Cloves, minced
• ¼ Cup Water
• 2 tsp Dried Oregano
• 2 tsp Dried Basil
• 1 Bay Leaf
• Salt To taste
• Black Pepper To taste
• ½ Cup Heavy Cream Optional

Instructions

1. 1Bring a large pot of salted water to a boil and cook until just al dente. Drain and set aside.
2. 2In a large pot or skillet, cook beef over medium-high heat until browned, using your spoon to break it down to smaller pieces.
3. 3Add onion and garlic and cook until softened, 5 to 6 minutes. Drain off excess fat.
4. 4Pour in pasta, water, tomato sauce, diced tomatoes, bay leaf, oregano, and basil, and stir together.
5. 5Lower heat and let simmer for 6-8 minutes until pasta is al dente and sauce has reduced.
6. 6Remove bay leaf and add heavy cream (optional). Serve.

Ingredients

• ½ Cabbage Head, chopped
• 1 Cup Celery Diced
• 1 Cup White or Yellow Onion Diced
• 1 Cup Carrots Diced
• 1 Cup Green Bell Pepper Diced
• 2 ½ Garlic Cloves, minced
• 4 Cup Chicken Broth
• 1 Diced Tomatoes 14 oz can
• 1 tbsp Dried Oregano
• 1 tsp Dried Basil
• ½ tsp Red Pepper Flakes
• ½ tsp Cayenne Pepper
• Salt To taste
• Black Pepper To taste
• 2 ½ tbsp Olive Oil

Instructions

1. 1Heat 2-3 tablespoons olive oil in large pot
2. 2Add celery, carrots, onion and bell pepper.
3. 3Sauté until slightly tender, stir in garlic, pour in chicken broth, stir in tomatoes and cabbage
4. 4Bring to a boil and then reduce heat. Cook until cabbage is tender.
5. 5Stir in oregano, basil, red pepper flakes, black pepper and salt (if using). Taste broth and adjust seasoning if needed.

Ingredients

• 1 Cup Sugar
• 3 tbsp Butter
• ¼ Cup Cornstarch
• ½ tsp Vanilla Extract
• ¼ tsp Salt
• 1 Flaked Coconut 3.5 oz can
• 3 Cup Milk
• 4 Eggs Separated, yolks for filling
• 1 Pie Crust 9 inch, baked
• Whipped Cream For topping (optional, instead of meringue)

Instructions

1. 1Separate the egg yolk from the egg whites. Reserve the egg whites for meringue topping.
2. 2Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles up and thickens up, cook an additional 2 minutes. Remove from heat.
3. 3Beat egg yolk slightly. Gradually stir 1 cup of the hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
4. 4Add butter and vanilla, stir until butter is melted. Add the coconut and mix. Pour the mixture into a baked 9 inch pie crust. Allow pie mixture to cool.

Ingredients

• 4 Egg Whites At room temperature
• ½ tsp Vanilla Extract
• ½ Cup Sugar
• ¼ tsp Cream of Tartar
• Toasted Coconut Flakes

Instructions

1. 1Beat egg whites and cream of tartar with an electric mixer at high speed. Beat until foamy.
2. 2Gradually add sugar, 1 tbsp. at a time, until stiff peaks form and the sugar is dissolved (2-4 minutes).
3. 3Beat in vanilla and spread meringue over hot coconut filling, sealing at the edge of the pastry.
4. 4Sprinkle extra coconut on top of meringue.
5. 5Bake at 350° for 12 to 15 minutes or until meringue is golden.
6. 6Allow pie to cool completely before cutting.

Ingredients

• 2 ¾ Cup All Purpose Flour
• 2 Cup Light Brown Sugar Packed
• 1 Cup Peanut Butter
• ½ Cup Butter At room temperature
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ¼ Cup Milk
• 2 tsp Vanilla Extract
• 3 Eggs
• 1 Cup Mini Chocolate Chips For topping

Instructions

1. 1Preheat oven to 350°, grease and flour a 10X15 cake pan.
2. 2In a large bowl mix the flour, brown sugar, peanut butter, and butter with an electric mixer.
3. 3Blend at low speed until crumbly. Add the baking powder, baking soda, milk, vanilla, and eggs and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
4. 4Pour into the prepared cake pan and bake in the middle of your oven for 35 to 40 minutes or until the toothpick test comes out clean.
5. 5Let the cake cool in the pan for 10 minutes, then spread the frosting on the hot cake and sprinkle 1 cup of mini chocolate chips over cake.

Notes

Recipe can be doubled.

Ingredients

• ½ Cup Peanut Butter
• 2 tbsp Honey
• 1 tsp Vanilla Extract
• 2 Cup Powdered Sugar
• 4 tbsp Milk 4 to 5 tablespoons

Instructions

1. 1Warm the peanut butter and honey in the Microwave just until edges soft and easy to stir.
2. 2Add the vanilla, powdered sugar, and milk and beat until smooth.
3. 3Spread over the hot cake and sprinkle with 1 cup of mini chocolate chips.

Ingredients

• 1 ½ lb Ground Beef
• 1 Onion Chopped
• 2 Cup Mixed Vegetables Chopped carrot, peas, corn
• 3 Potatoes Large
• 1 Stick Butter
• ½ Cup Beef Broth More may be needed to keep moist
• 1 tsp Worcestershire Sauce
• Salt To taste
• Black Pepper To taste

Instructions

1. 1Peel and quarter potatoes, boil in salted water until tender (about 20 minutes)
2. 2While the potatoes are cooking, melt 1/2 stick of butter in large frying pan.
3. 3Sauté onions in butter until tender over medium heat. Add carrots with onions and add peas and corn at the end of onions and carrot cooking.
4. 4Add ground beef and cook until no longer pink. Add salt and pepper and Worcestershire sauce. Add beef broth and cook uncovered, over low heat for 10 minutes, adding more beef broth to keep moist, if necessary.
5. 5Mash potatoes with the other half of butter stick, season to taste.
6. 6Place meat mixture in baking dish (9X9) spread mashed potatoes over meat mixture.
7. 7Cook in a 400° oven until bubbly & cook brown. About 30 minutes.

Ingredients

• ½ Cup Sugar
• 1 Egg
• 1 ¼ Cup Milk
• 3 Cup Bisquick
• 1 ½ Cup Nuts
• 3 Bananas Mashed

Instructions

1. 1Mix the first 4 ingredients (sugar, egg, milk, Bisquick).
2. 2Beat hard for 30 seconds.
3. 3Stir in nuts and bananas.
4. 4Grease a long pan and bake at 350° for 45-55 minutes.
5. 5Cool before slicing.

Notes

For fruit nut bread variation: Use ¾ cup sugar, ½ cup orange juice instead of milk, and add 1 cup of raisins or other dried fruit.

Ingredients

• 1 Cream of Mushroom Soup 1 can
• 1 Cup Water
• ¾ Cup Rice
• ¼ tsp Paprika
• ¼ tsp Black Pepper
• 1 ¼ lb Chicken Boneless, skinless
• Additional Paprika For sprinkling
• Additional Black Pepper For sprinkling

Instructions

1. 1Stir the soup, water, rice, paprika, and black pepper in an 11 x 8 x 2 inch baking dish. Top with chicken. Sprinkle with additional paprika and black pepper. Cover dish.
2. 2Bake at 375° for 45 minutes or until chicken is cooked through and rice is tender. Let stand for 10 minutes. Stir the rice before serving.

Ingredients

• 3 Cup Apples Chopped
• 2 Cup Miniature Marshmallows
• 1 Cup Celery Thinly sliced
• ½ Cup Walnuts Chopped
• ½ Cup Miracle Whip

Instructions

1. 1Mix all ingredients until well blended.
2. 2Serve immediately or refrigerate until ready to serve.

Ingredients

• 2 Cup Chicken Coarsely chopped
• 1 Apple Small, coarsely chopped
• 1 Celery Stalk, diced
• ⅓ Cup Miracle Whip
• ¼ Cup Walnuts Chopped
• 2 tbsp Raisins

Instructions

1. 1Combine all ingredients.
2. 2Refrigerate for 1 hour before serving.

Ingredients

• 1 Instant Pistachio Pudding Mix 3.4 oz box
• 1 Crushed Pineapple 8 oz can, with juice
• 1 Cup Miniature Marshmallows
• ½ Cup Walnuts Chopped
• ½ Frozen Whipped Topping 8 oz container, thawed

Instructions

1. 1In a large bowl mix together pudding mix, pineapple with juice, marshmallows and nuts.
2. 2Fold in whipped topping.
3. 3Chill before serving.

Ingredients

• 1 lb Bacon Cooked until crisp
• 1 Cup Mayonnaise
• 1 Cup Grapes Red and/or green grapes or raisins
• ½ Cup Red Onion Finely chopped
• ¼ Cup Sugar
• 2 Cup Fresh Broccoli Florets 1 Large head

Instructions

1. 1Cook bacon until crisp; drain on paper towel and set aside.
2. 2In a large bowl, stir together mayonnaise, grapes, red onion, and sugar.
3. 3Add broccoli and ⅔ of bacon; stir to coat.
4. 4Reserve remaining bacon in fridge.
5. 5Chill the salad, covered, for at least 1 hour or up to 24 hours.
6. 6Sprinkle reserved bacon over salad before serving.

Ingredients

• 12 oz Beef Sirloin Steak Trimmed of fat
• ⅓ Cup Ginger Vinaigrette Salad Dressing Bottled
• 3 Cup Broccoli Florets
• 8 Cup Mixed Spring or Baby Salad Greens
• 1 Red Sweet Pepper Stemmed and seeded

Instructions

1. 1Trim fat from beef. Thinly slice beef across the grain into bite size strips; set aside.
2. 2In a large skillet or wok, heat 2 tablespoons of the salad dressing over medium-high heat.
3. 3Add beef to skillet or wok. Cook and stir for 3 minutes or until beef is slightly pink in center.
4. 4Remove beef and broccoli from skillet.
5. 5Remove stems and seeds from sweet pepper. Cut into bite size strips.
6. 6In a large bowl combine greens, sweet pepper, beef, and broccoli.
7. 7Drizzle remaining salad dressing; toss to coat.

Ingredients

• 1 Egg
• ¼ Cup Milk
• 2 Bread White or wheat, torn
• 3 lb Ground Beef 85% lean
• 4 Garlic Cloves, minced
• ½ tsp Black Pepper
• ¼ tsp Salt
• ½ tsp Cayenne Pepper
• 1 tbsp Vegetable Oil

Glaze

• 1 Cup Apple Juice
• ¼ Cup Soy Sauce
• 3 tbsp Brown Sugar Packed
• 1 ½ tsp Cornstarch
• 1 tsp Ground Ginger
• ¼ tsp Cayenne Pepper
• 6 Green Onions Chopped

Instructions

1. 1In a large bowl whisk together egg and milk.
2. 2Add bread, let stand 10 minutes, just until the milk is absorbed.
3. 3Add beef, garlic, pepper, salt and cayenne pepper. Mix thoroughly.
4. 4Shape into 48 1-inch balls.
5. 5Heat oil over medium heat. Cook meatballs, half at a time, about 6 minutes per batch, until brown and crusty outside and no longer pink inside.
6. 6Transfer to covered dish to keep warm. Drain fat and clean skillet.
7. 7For apple glaze: In a small bowl, combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper.
8. 8In same skillet as meatballs were cooked, cook and stir juice mixture until thickened and bubbly (at full boil).
9. 9Cook and stir 2 minutes more.
10. 10Return meatballs to skillet; heat through and coat with sauce.
11. 11Transfer glazed meatballs to serving dish and top with green onions.

Ingredients

• 1 Yellow Cake Mix 1 package
• 1 Mandarin Oranges 11 oz can, undrained
• 4 Egg Whites
• ½ Cup Unsweetened Applesauce

Topping

• 1 Crushed Pineapple 20 oz can, undrained
• 1 Instant Pudding Mix 3.5 oz package
• 1 Cool Whip 8 oz carton

Instructions

1. 1In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes.
2. 2Pour into a 9 x 13 cake pan, coated with cooking spray.
3. 3Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. 4Cool on wire rack.
5. 5In a bowl, combine pineapple and pudding mix.
6. 6Fold in whipped topping just until blended.
7. 7Spread over cake.
8. 8Refrigerate for at least one hour before serving.

Ingredients

• 1 German Chocolate Cake Mix 1 package
• 8 oz Cream Cheese
• ⅔ Cup Sweetened Coconut
• ⅓ Cup Chocolate Chips
• ½ Cup Pecans Chopped (optional)
• ⅓ Cup Vegetable Oil
• 3 Eggs
• 1 ⅓ Cup Water
• ½ Cup Butter Melted
• 3 ¾ Cup Powdered Sugar About 1 lb

Instructions

1. 1Preheat oven to 350°.
2. 2Grease a 9x13" cake pan.
3. 3Sprinkle coconut, chocolate chips, and pecans in the pan.
4. 4Mix cake mix, oil, eggs, and water together.
5. 5Pour cake batter on top of coconut, chips & nuts.
6. 6Melt butter and cream cheese together.
7. 7Beat in powdered sugar until smooth.
8. 8Spread on unbaked cake or drop by spoonfuls, and swirl into batter with a knife.
9. 9Bake at 350° for 40-45 minutes.
10. 10It is done when it doesn't wobble in pan if you shake it.

Ingredients

• 1 Strawberry Pie Filling 21 oz can
• 1 Crushed Pineapple 20 oz can, undrained
• 1 White Cherry Chip Cake Mix Dry mix
• 1 Stick Margarine Cut in pieces
• 1 Cup Coconut
• ½ Cup Crushed Nuts

Topping

• Bananas Sliced
• Whipped Cream
• Chocolate Syrup

Instructions

1. 1Spread strawberry pie filling in greased 9x13 tinfoil pan.
2. 2Spoon the pineapples over the dry cake mix then the margarine.
3. 3Top with coconut and crushed nuts.
4. 4Bake at 325° for 60-75 minutes. Serve warm or cold.
5. 5Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup.

Ingredients

• 1 Cup Dark Brown Sugar Packed
• ½ Cup Milk
• 2 tbsp Butter
• ¼ tsp Salt
• 1 ½ Cup Powdered Sugar
• 1 tsp Vanilla

Instructions

1. 1Combine brown sugar, milk, butter, and salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly.
2. 2Reduce heat and simmer until slightly thick, about 5 minutes, stirring occasionally.
3. 3Remove from heat.
4. 4Add the powdered sugar and vanilla; beat with a mixer until smooth and slightly warm.
5. 5Cool 5 minutes.
6. 6Icing will thicken as it cools.

Ingredients

• 1 lb Chicken Boiled, cut into ½ inch cubes
• 1 Cup Celery Chopped
• 1 Cup Red Grapes Cut in half
• ½ Cup Dried Cherries
• ½ Cup Walnuts Chopped
• 1 Cup Mayonnaise
• ½ tsp Salt
• ½ tsp Black Pepper Ground
• Celery Leaves Chopped (optional)

Instructions

1. 1Add chopped chicken to a large bowl along with celery, grapes, dried cherries, nuts, mayonnaise, salt, pepper.
2. 2If using chopped celery leaves, add these as well.
3. 3Stir together until just combined.

Ingredients

• 1 Stick Butter
• 1 Cabbage Small head, chopped
• 1 Onion Small, chopped
• 1 lb Smoked Sausage Sliced into round pieces
• 1 Diced Tomatoes 15 oz can
• ½ tsp Salt
• ½ tsp Black Pepper

Instructions

1. 1Melt butter in skillet, add cabbage and onion and cook on medium high for about 5 minutes, stirring to keep from sticking.
2. 2Add remaining ingredients, cover and simmer for 20 to 25 minutes.

Ingredients

• 1 Cup Rice Uncooked
• 1 tbsp Olive Oil
• 2 Garlic Cloves, minced
• 4 ½ Pork Chops About 4-5 chops
• ½ tsp Salt
• ½ tsp Black Pepper
• 1 French Onion Soup 1 can
• 2 tbsp Cornstarch

Instructions

1. 1Make rice as directed on package.
2. 2Heat oil in skillet, until hot. Cook garlic and pork chops in oil, until pork chops are browned on both sides, sprinkle with salt and pepper.
3. 3In small bowl mix soup and cornstarch. Pour over pork chops, heat to boiling.
4. 4Reduce heat, cover and cook until pork chops are no longer pink and meat thermometers reads 160°.
5. 5Serve over rice or use rice as side dish.

Ingredients

• ⅔ Cup Shortening
• ⅔ Cup Butter or Margarine Softened
• 1 Cup Granulated Sugar
• 1 Cup Brown Sugar
• 2 Eggs
• 2 tsp Vanilla
• 3 ¼ Cup Self Rising Flour

Instructions

1. 1Mix shortening, butter, sugars, eggs, and vanilla thoroughly.
2. 2Stir in flour.
3. 3Shape dough into ball until slightly pressed flakes, pressing to make dough compact.
4. 4Cut dough in 2 large shaped balls.
5. 5Roll into table 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured-board.
6. 6Roll dough in plastic wrap and twist ends tightly.
7. 7Dough can be refrigerated up to 1 month or frozen up to 3 months.
8. 8Heat oven to 375°.
9. 9Cut into 1/4-inch slices. You don't need to thaw dough before cutting.
10. 10Place slices about 2 inches apart on ungreased baking sheet.
11. 11Bake 9-11 minutes.

Notes

Makes 5 1/2 dozen cookies. Variations: - Chocolate Chip: Add one cup semi-sweet chocolate chips and one cup nuts with the flour. - Oatmeal - Coconut: Reduce flour to 3 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. - Peanut Butter: Add 1 cup of peanut butter or chunky peanut butter with the shortening. - Chocolate Fruit: Add 1/2 cup chopped nuts and 1/2 cup cocoa with the flour. - Fruit Slices: Add 1 cup whole candied cherries, 1/2 cup chopped nuts, and one cup cut up dried candied fruit with the flour.

Ingredients

• 2 Cup Onion Chopped
• 1 lb Chuck Steak Cut into ½" cubes
• 1 ½ Cup Carrots Chopped
• 1 Cup Celery Chopped (about 4 stalks)
• 5 Garlic Cloves, minced
• 1 Cup Pearl Barley Uncooked
• 5 Cup Beef Broth
• 2 Cup Water
• ½ Cup Tomato Puree No-salt added
• ½ tsp Salt
• ¼ tsp Black Pepper
• 2 Bay Leaves

Instructions

1. 1Coat large Dutch oven with cooking spray; add chopped onions and beef to pan.
2. 2Cook until onion is tender and beef is browned, stirring occasionally.
3. 3Add chopped carrots and celery; stirring occasionally.
4. 4Stir in garlic; cook 30 seconds.
5. 5Stir in barley and remaining ingredients and bring to a boil.
6. 6Cover and reduce heat; simmer for 40 minutes or until the barley is done and vegetables are tender.
7. 7Discard bay leaves.

Ingredients

• 12 oz Spaghetti
• 3 Garlic Cloves, minced
• ¾ Cup Heavy Cream
• ¾ Cup Italian Blend Cheese
• Salt To taste
• Black Pepper To taste
• 3 tbsp Parsley
• Olive Oil For cooking

Instructions

1. 1Cook spaghetti in salted water according to package instructions.
2. 2Drain pasta, reserving 1 cup of pasta water.
3. 3In a large skillet, heat oil over medium heat and cook garlic for 1 minute.
4. 4Add cream and 1/2 cup of reserved pasta water.
5. 5Add cooked spaghetti and toss until noodles are coated, allowing to simmer.
6. 6Remove from heat and add cheese.
7. 7Toss with additional pasta water until sauce reaches desired consistency.
8. 8Season with salt, pepper, and parsley.
9. 9Serve immediately.

Ingredients

• Potatoes Unpeeled, sliced to desired thickness
• Butter For brushing
• Bacon Cooked and crumbled
• Cheese Grated
• Chives Chopped
• Sour Cream For topping

Instructions

1. 1Preheat oven to 400°.
2. 2Slice unpeeled potatoes to desired thickness.
3. 3Brush both sides with butter and place them on a cookie sheet.
4. 4Bake for 30 to 40 minutes or until lightly browned on both sides, turning once.
5. 5When potatoes are ready, top with bacon, cheese, and chives.
6. 6Continue baking until cheese has melted.
7. 7Add a dollop of sour cream when done.

Ingredients

• 1 tbsp Olive Oil
• 2 Garlic Cloves, minced
• 12 oz Artichoke Hearts Drained and chopped
• ½ lb Cheddar Cheese Cubed
• 6 oz Frozen Spinach Thawed and liquid pressed out
• 8 oz Sour Cream
• 8 oz Cream Cheese
• 4 oz Parmesan Cheese Shredded
• Salt To taste
• Black Pepper To taste

Instructions

1. 1Preheat oven to 375°.
2. 2Heat oil in large pot.
3. 3Add garlic and cook until fragrant.
4. 4Add all ingredients, except parmesan, salt, and pepper.
5. 5Stir over low heat until fully melted.
6. 6Add parmesan, salt, and pepper.
7. 7Stir until fully incorporated.
8. 8Add salt to taste.
9. 9Pour mixture into a 8x8 baking dish and bake for 30 minutes, or until top is brown.
10. 10Serve hot with crackers or bread & veggies cut for dipping.

Ingredients

• 8 oz Cream Cheese
• ½ Cup Sour Cream
• 1 Ranch Dressing Mix 1 packet
• 1 Cup Shredded Cheese

Instructions

1. 1Beat cream cheese until fluffy.
2. 2Add sour cream and dressing mix until blended.
3. 3Stir in shredded cheese.
4. 4Chill 2 hours.

Ingredients

• 8 oz Cream Cheese
• 4 oz Bacon Cooked, crumbled or real bacon bits
• ¼ Cup Green Onions Finely chopped
• 1 tsp Worcestershire Sauce

Instructions

1. 1Combine all ingredients and blend well.
2. 2Cover and chill until ready to use.
3. 3Can be stored for 2 days.
4. 4Can be used on bagels or crackers.

Ingredients

• 2 Cup Graham Cracker Crumbs
• ½ Cup Butter Melted

Cream Cheese Layer

• 12 oz Cream Cheese At room temperature
• ¾ Cup Granulated Sugar
• 8 oz Cool Whip

Fruit Topping

• 3 Bananas Sliced
• 1 Crushed Pineapple 20 oz can, well drained
• 16 oz Strawberries Hulled and sliced
• 8 oz Cool Whip
• ½ Cup Walnuts Chopped (optional)
• Chocolate Syrup For drizzling
• Maraschino Cherries For topping

Instructions

1. 1Grease a 9X13 pan and set aside.
2. 2In a medium bowl combine graham crackers and melted butter, stirring until all the crumbs are coated with butter. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while preparing the next layer.
3. 3In a medium bowl mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes using a rubber spatula. Fold in cool whip until throughly combined. Spread cream cheese mixture on top of graham cracker crust.
4. 4Arrange the banana slices in a single layer on top of the cream cheese filling. Top with a even layer of crushed pineapple, and then a single layer of sliced strawberries.
5. 5Cover with cool whip, smoothing the top. Sprinkle with the nuts, if desired. Then drizzle with the chocolate syrup and top with the marchino cherries. Refrigerate for at least 4 hours, or overnight.

Ingredients

• 1 Frozen Bread Dough Thawed
• 2 Eggs Large, separated
• 1 tbsp Parmesan Cheese Grated
• 1 tbsp Olive Oil
• 1 tsp Parsley Minced
• ½ tsp Dried Oregano
• ½ tsp Garlic Powder
• ¼ tsp Black Pepper
• 8 oz Pepperoni Sliced
• 2 Cup Mozzarella Cheese Shredded
• 1 Mushrooms Can, drained
• ½ Cup Pepper Rings ¼ to ½ cup
• 1 Green Bell Pepper Medium, diced
• 1 Cup Green Olives Sliced
• 1 Pizza Sauce 15 oz can

Instructions

1. 1Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15 x 10 in rectangle.
2. 2In a small bowl, combine egg yolks, parmesan cheese, oil, parsley, oregano garlic powder, and pepper. Brush over dough.
3. 3Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green peppers and olives.
4. 4Roll up jelly-roll style starting with long side, parallel seam to seal up tuck ends under.
5. 5Place seam side down, brush with egg whites, do not let rise.
6. 6Bake 35-40 minutes, or until golden brown.
7. 7Warm the pizza sauce. Serve with sliced loaf.

Ingredients

• Chicken Breast As needed
• Bacon Sliced
• Ranch Dressing As needed
• Shredded Cheese As needed

Instructions

1. 1Preheat oven to 400°.
2. 2Place chicken breast in baking dish.
3. 3Cover with Ranch dressing.
4. 4Layer with bacon.
5. 5Cover and place in oven.
6. 6Bake until chicken runs clear juices.
7. 7Sprinkle with cheese.
8. 8Return to oven until cheese melts.
9. 9Serve.

Ingredients

• 1 Cup Country Time Lemonade Mix
• 2 Cup Cold Water
• 1 Pineapple Juice 48 oz can, chilled
• 2 Sprite Cans, chilled
• Lemon Slices For garnish

Instructions

1. 1Mix together lemonade mix, water, pineapple juice, and Sprite.
2. 2Add lemon slices to garnish.

Ingredients

• 2 tbsp Oil Olive, Canola, etc.
• 3 tbsp Garlic Chopped
• 2 Sweet Onions Chopped
• 2 Cup Mushrooms Thinly sliced
• ½ tbsp Salt
• ½ tbsp Black Pepper
• 2 lb Flank Steak
• Additional Salt To taste
• Additional Black Pepper To taste
• 1 Baby Spinach 7 oz package
• 4 Provolone Cheese Slices

Instructions

1. 1Preheat oven to 350°.
2. 2Heat 1 tablespoon of oil in a pan over medium high heat.
3. 3Combine garlic, onion, mushrooms, salt, and pepper in the pan.
4. 4Cook until almost all the moisture has evaporated and the onions are caramelizing, 15 to 20 minutes.
5. 5Remove from heat and set aside.
6. 6Lay the flank steak on a cutting board.
7. 7Spoon the mushroom onion mixture on top, spreading it evenly across the steak.
8. 8Sprinkle the spinach on top, followed by slices of provolone.
9. 9Press down lightly to compress the spinach.
10. 10Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat underneath.
11. 11Use toothpicks to secure the steak roll.
12. 12Slice the steak roll into 6 equal slices.
13. 13Heat the remaining oil in a pan over high heat.
14. 14Sear the steak rolls on one side for 1-2 minutes, then flip.
15. 15Sear the second side for about one minute, then bake for 10-15 minutes.
16. 16Remove toothpicks, then serve.

Ingredients

• 1 Yellow Cake Mix 1 box
• 4 Eggs
• ½ Cup Oil
• 1 Crushed Pineapple 8 oz can, with juice

Icing

• 1 Cool Whip 8 oz container
• 1 Instant Vanilla Pudding Small box
• 1 Crushed Pineapple 8 oz can, with juice

Instructions

1. 1Preheat oven to 350°.
2. 2Spray a 9x13 pan.
3. 3In a large bowl, combine cake mix, eggs, oil, and 1 can crushed pineapple with the juice.
4. 4Mix well.
5. 5Pour into the prepared pan and bake for 25-30 minutes.
6. 6Allow to cool completely.
7. 7In a medium bowl, fold together Cool Whip, pudding, and one can of crushed pineapple with the juice.
8. 8Spread over top the cooled cake.

Ingredients

• 2 Cup Graham Cracker Crumbs
• 1 ¼ Cup Sugar
• ⅓ Cup Butter Melted
• 16 oz Cream Cheese 2 (8 oz) packages, softened
• 1 Crushed Pineapple 20 oz can, drained
• 1 Cup Strawberries Sliced thin
• 4 Bananas Ripe
• 2 Cup Milk Cold
• 1 Vanilla Pudding Large box
• 2 Cup Heavy Whipping Cream
• 2 tsp Vanilla Extract
• ¼ Cup Powdered Sugar
• 1 Cup Nuts Optional

Instructions

1. 1In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter.
2. 2Press into a 13x9 pan and set aside.
3. 3Beat together the remaining sugar (1 cup) and cream cheese until well mixed.
4. 4Carefully spoon over cookie crust.
5. 5Top with pineapple, sliced bananas, and sliced strawberries.
6. 6In another bowl mix the cold milk and pudding, and set aside.
7. 7In a large bowl beat together the whipping cream, vanilla, and powdered sugar until soft peaks form.
8. 8Remove one cup of whipped cream and mix into pudding.
9. 9Layer filling over bananas.
10. 10Spread remaining whipped cream over pudding and sprinkle with nuts.
11. 11Chill for 5 hours before serving.

Ingredients

• 1 Yellow Cake Mix 1 box
• 1 Instant Lemon Pudding 4.2 oz box
• 1 Cup 7-up
• 4 Eggs
• ⅔ Cup Vegetable Oil

Glaze

• 1 ¾ Cup Powdered Sugar
• 4 tbsp Milk 2-4 tablespoons
• 1 tbsp Lemon Juice Fresh squeezed
• 1 ½ tsp Lemon Zest

Instructions

1. 1Preheat oven to 350°.
2. 2Lightly grease a bundt pan with non-stick spray.
3. 3In a large bowl, combine cake mix, pudding mix, 7-up, eggs, and oil and mix together until fully incorporated.
4. 4Pour mixture into cake pan and place in oven.
5. 5Bake 35-45 minutes.
6. 6While cake is baking, prepare glaze by mixing powdered sugar, lemon juice, and zest in a large bowl.
7. 7Gradually add milk until desired consistency is reached.
8. 8Remove cake from oven, invert onto serving plate.
9. 9Let cool completely, then pour glaze over the top.
10. 10Let glaze set then slice and serve.

Ingredients

• 200 g Bacon Diced
• 2 Onions Medium, thinly sliced
• 4 Potatoes Medium, thinly sliced
• 225 g Cheese Thinly sliced
• Salt To taste
• Black Pepper To taste
• Butter For dotting
• Green Onions For garnish

Instructions

1. 1Line slow cooker with foil with enough overlap.
2. 2Layer bacon, onions, potatoes, and cheese.
3. 3Dot with butter.
4. 4Cover with remaining foil.
5. 5In crock pot, cover and cook for 10 to 12 hours on low.

Ingredients

• 1 Yellow Cake Mix 1 package
• ½ Cup Vegetable Oil
• 4 Eggs
• 1 Mandarin Oranges 11 oz can, with liquid

Icing

• 1 Crushed Pineapple 20 oz can, with juice
• 1 Instant Vanilla Pudding 3.5 oz package
• 1 Cool Whip 9 oz container

Instructions

1. 1Mix all ingredients in bowl. Beat together 3-4 minutes. (Do not add any other ingredients)
2. 2Pour equally into 3 round cake pans.
3. 3Bake at 350° for 25-30 minutes.
4. 4For icing: Mix together pudding and pineapple.
5. 5Fold in Cool Whip.
6. 6Frost one layer at a time then frost top and sides.
7. 7Refrigerate.

Ingredients

• 24 Cherry Tomatoes
• 3 oz Cream Cheese 1 package
• 2 tbsp Mayonnaise
• ¼ Cup Cucumber Finely chopped, peeled
• 1 tbsp Green Onions Finely chopped
• 2 tsp Fresh Dill Minced

Instructions

1. 1Thin slice off the top of each tomato.
2. 2Scoop out and discard pulp, invert tomato on paper towel & drain.
3. 3In a small bowl, combine cream cheese and mayonnaise until smooth.
4. 4Stir in the cucumber, onion, and dill.
5. 5Spoon into the tomatoes.
6. 6Refrigerate until serving.

Ingredients

• 1 lb Beef Roast Cubed
• 1 Green Onion Sliced
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 tbsp Canola Oil
• 3 Garlic Cloves, minced
• 1 lb Fresh Asparagus Trimmed and cut into 2 inch pieces
• ½ lb Fresh Mushrooms Sliced
• ¼ Cup Butter Cubed
• 1 tbsp Soy Sauce
• 1 ½ tsp Lemon Juice
• Hot Cooked Rice For serving

Instructions

1. 1In a wok or large skillet, stir fry the beef, onion, salt, and pepper in oil 3-5 minutes.
2. 2Add garlic and cook 1 minute longer.
3. 3Remove and keep warm.
4. 4In the same pan, stir-fry the asparagus and mushrooms in butter until the asparagus is tender.
5. 5Return the beef mixture to pan; stir in soy sauce and lemon juice; heat through.
6. 6Serve with rice.

Ingredients

• 6 tbsp Unsalted Butter Melted
• ¼ Cup Brown Sugar Packed
• ½ tsp Salt
• ½ tsp Ground Black Pepper
• Butternut Squash Peeled and cubed

Instructions

1. 1Preheat oven to 400°.
2. 2Cut off and discard the ends of the squash, peel the squash, cut them in half lengthwise, and remove seeds.
3. 3Cut the squash into 1-1/2 to 1" thick cubes and place them on baking sheet.
4. 4Add the melted butter, brown sugar, salt, and pepper.
5. 5Toss all the ingredients together and spread in a single layer on baking sheet.
6. 6Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.
7. 7While roasting, turn the squash a few times with a spatula to be sure it browns evenly.

Ingredients

• Eggplant Peeled and sliced into 1/2 inch slices
• Mayonnaise For coating
• Bread Crumbs For coating

Instructions

1. 1Preheat oven to 350°.
2. 2Line a baking pan with foil.
3. 3Place bread crumbs in a shallow dish.
4. 4Coat each slice of eggplant on both sides with mayonnaise.
5. 5Press into bread crumbs to coat.
6. 6Place coated eggplant slices on prepared baking sheet.
7. 7Bake for 20 minutes in the preheated oven, until golden brown.
8. 8Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Ingredients

• 1 Cup Self Rising Flour
• ¼ Cup Sugar
• ½ Cup Milk
• 1 Egg
• 1 tbsp Oil
• Salt Pinch
• Nutmeg 2 pinches (optional)

Glaze

• 1 tbsp Butter Melted
• ½ Cup Powdered Sugar
• 1 tbsp Milk

Instructions were not provided for this recipe.

Ingredients

• 2 Boneless Skinless Chicken Breasts
• 3 Cup Whole Green Beans
• 5 Red Potatoes Medium, cut up in chunks
• 1 Dry Ranch Mix 1 package
• 1 Dry Chicken Gravy Mix 1 package
• 1 Stick Butter
• ⅓ Cup Water

Instructions

1. 1Place green beans on one side of crockpot.
2. 2Place cut potatoes on the other side.
3. 3Place chicken in the center.
4. 4Mix together the dry ranch mix and chicken gravy mix.
5. 5Sprinkle the dry mix evenly over the chicken.
6. 6Place half of the butter on top of the dry mix covered chicken.
7. 7Slowly pour water on the green beans and potatoes (not the chicken).
8. 8Cook on low for 6-8 hours until the chicken is done and tender.

Ingredients

• 1 Spaghetti Squash Whole
• Olive Oil For brushing
• Salt To taste
• Black Pepper To taste

Instructions

1. 1Preheat oven to 375°.
2. 2With a very sharp knife, cut off top and bottom of squash so that it will stand secure and flat on your cutting board.
3. 3Slice the squash in half.
4. 4Brush each half of squash with olive oil and sprinkle with salt and black pepper.
5. 5Place cut sides down on rimmed baking sheet and pierce in oven.
6. 6Bake for about 40 minutes, or until you can pierce the squash with a fork.
7. 7Let cool for about 15 minutes, or until squash is cool enough to handle.
8. 8With a fork, scrape out the spaghetti-like strands and prepare as desired.

Ingredients

• 2 tbsp Butter
• 2 Garlic Cloves, finely minced
• ¼ Cup Parsley Finely minced
• ½ tsp Salt
• ¼ Cup Parmesan Cheese Shredded
• Spaghetti Squash Cooked and scraped into strands

Instructions

1. 1Heat a large saute pan with the butter & garlic over medium low heat.
2. 2When garlic becomes fragrant, add parsley, salt and spaghetti squash strands.
3. 3Toss well & sprinkle in the parmesan.
4. 4The spaghetti squash should have a slight crunch (not mushy) but if you like it softer, cover and cook 2 more minutes.

Ingredients

• 8 Chicken Thighs Skinless, boneless
• 3 Bacon Slices, coarsely chopped
• ½ Cup Chicken Broth
• 1 lb Asparagus Spears Trimmed
• Yellow Summer Squash Halved crosswise and cut into strips
• 4 Green Onions Cut into 2" pieces
• Salt To taste
• Black Pepper To taste
• 2 tbsp Water

Instructions

1. 1Sprinkle chicken with salt and pepper.
2. 2In 12" skillet cook the chicken and bacon over medium-high heat 12 minutes, turning occasionally.
3. 3Carefully add broth; reduce heat; cook 3-5 minutes more or until the chicken is tender and no longer pink.
4. 4Meanwhile in microwave-safe 2 quart dish combine asparagus, squash, and 2 tablespoons water.
5. 5Sprinkle with salt and pepper.
6. 6Cover with vented plastic wrap.
7. 7Cook on high 3-5 minutes, or until vegetables are crisp-tender, stirring once.
8. 8Transfer to plates and drizzle cooking liquid; top with chicken, bacon, and onions.

Ingredients

• Sour Cream As needed
• Lemon Juice To taste
• Onion Chopped
• Fresh Dill To taste
• 2 Garlic Cloves
• ½ tsp Salt

Instructions

1. 1Combine all ingredients.
2. 2Chill until serving.

Ingredients

• 2 tbsp Oil
• 12 oz Boneless Pork Cut into strips
• 1 ½ Cup Water
• 3 oz Ramen Noodles With seasoning packet
• 2 Cup Snow Peas Fresh
• 2 Sweet Peppers Medium, red, orange, or yellow, cut into bite size
• 2 tbsp Hoisin Sauce
• Black Pepper Fresh ground, to taste

Instructions

1. 1In large skillet heat oil. Add pork, cook and stir about 2 minutes until no longer pink.
2. 2Add water to skillet. Bring to boil.
3. 3Add noodles, seasoning packet, snow peas, sweet peppers and hoisin sauce.
4. 4Return to boiling; reduce heat simmer, covered, for 5 minutes.
5. 5Season with fresh pepper.

Ingredients

• 1 ½ Cup Fresh Corn Or 2 ears
• 2 Zucchini Small, sliced into 1/3" rounds
• 2 Roma Tomatoes Small, peeled and chopped
• Grape Tomatoes Small handful, halved
• ½ Bell Pepper Cut into 2-3" matchsticks
• 2 tsp Olive Oil
• Salt To taste
• Black Pepper To taste
• Oregano To taste

Instructions

1. 1In a large skillet, warm the olive oil over medium heat.
2. 2Add the peppers and sauté for a couple of minutes, until barely softened.
3. 3Add the corn and tomatoes; stir to combine.
4. 4Season with salt and pepper and continue to sauté for another 1-2 minutes.
5. 5Add the oregano, toss well and taste.
6. 6Sauté until everything is warm and the vegetables are still crisp and barely tender.

Ingredients

• 1 Solid Pack Pumpkin 15 oz can
• 1 Evaporated Milk 12 oz can
• 3 Eggs
• 1 Cup Sugar
• 4 tsp Pumpkin Pie Spice
• 1 Yellow Cake Mix 1 package
• ¾ Cup Butter Melted
• 1 ½ Cup Walnuts Chopped

Instructions

1. 1In a large bowl, beat the first five ingredients until smooth.
2. 2Transfer to a 9x13 greased baking dish.
3. 3Sprinkle cake mix evenly over top.
4. 4Drizzle with butter.
5. 5Bake at 350°F for 1 hour or until a knife inserted near the center comes out clean.
6. 6Serve with ice cream or whipped cream.

Notes

12-16 servings

Ingredients

• 2 ½ Cup All-Purpose Flour
• 2 tbsp Ground Cinnamon
• 1 tbsp Baking Powder
• ¼ tsp Salt
• 1 Egg
• 1 Cup Applesauce
• 1 Cup Brown Sugar
• ⅔ Cup Milk
• ½ tbsp Oil
• 1 Cup Walnuts Chopped and divided
• ½ Cup Raisins

Instructions

1. 1Beat egg, applesauce, brown sugar, milk, and oil together in a bowl.
2. 2Add flour, cinnamon, baking powder, salt and mix until all ingredients are wet.
3. 3Stir in half of the walnuts and the raisins.
4. 4Pour into a 9x5 loaf pan that has been sprayed with Cooking Spray.
5. 5Sprinkle the rest of the walnuts on top of the batter.
6. 6Bake in a preheated 350° oven for 55-60 minutes.
7. 7Cool in pan at least 10 minutes before removing.

Ingredients

• ½ Cup Butter
• 2 tbsp Worcestershire Sauce
• ¼ tsp Seasoned Salt
• ¼ tsp Garlic Salt
• 3 Cup Wheat Chex
• 2 Cup Rice Chex
• 1 ½ Cup Peanuts
• 1 ½ Cup Small Pretzel Sticks

Instructions

1. 1Preheat oven to 275°.
2. 2Melt butter in a shallow pan.
3. 3Stir in Worcestershire sauce, seasoned salt, garlic salt.
4. 4Fold in all cereals, nuts and pretzels.
5. 5Mix until all pieces are coated with butter mixture.
6. 6Place in a shallow baking pan with sides.
7. 7Bake for 40 minutes, stirring every 10 minutes.
8. 8Cool and enjoy!

Ingredients

• 6 tbsp Butter
• 2 tbsp Worcestershire Sauce
• 1 ½ tsp Seasoning Salt
• ¾ tsp Garlic Powder
• ½ tsp Onion Powder
• 3 Cup Corn Chex
• 3 Cup Rice Chex
• 3 Cup Wheat Chex
• 1 Cup Nuts
• 1 Cup Pretzel Sticks
• 2 ½ Cup Cheerios
• 1 Cup Garlic Bagel Chips Broken into bite size pieces (thick)

Instructions

1. 1Heat oven to 250°.
2. 2Melt butter in large roasting pan in oven.
3. 3Stir in seasonings.
4. 4Gradually stir in remaining ingredients until evenly coated.
5. 5Bake 1 hour stirring every 15 minutes.
6. 6Spread on paper towels to cool.
7. 7Store in air tight containers.

Ingredients

• 3 Cup Corn Chex
• 3 Cup Rice Chex
• 3 Cup Wheat Chex
• 1 Cup Nuts
• 1 Cup Pretzel Sticks
• 1 Cup Garlic Flavor Bagel Chips
• 6 tbsp Butter
• 2 tbsp Worcestershire Sauce
• 1 ½ tsp Seasoned Salt
• ¾ tsp Garlic Powder
• ½ tsp Onion Powder

Instructions

1. 1Mix cereals and bagel chips, nuts, pretzel set aside.
2. 2In small microwavable bowl melt butter, stir in seasonings.
3. 3Pour over cereal mixture, stir until evenly coated.
4. 4Microwave uncovered on high 5 to 6 minutes thoroughly stirring every 2 minutes.
5. 5Spread on paper towels to cool.
6. 6Store in air tight containers.

Ingredients

• 1 ½ lb Potatoes About 6 medium
• 1 ½ Cup Mayonnaise
• 1 tbsp Vinegar
• 1 tbsp Yellow Mustard
• 1 tsp Salt
• ¼ tsp Black Pepper
• 2 Celery Medium stalks (1 cup), chopped
• 1 Onion Medium, chopped (½ cup)
• 4 Hard Boiled Eggs Chopped
• Paprika For sprinkling (optional)

Instructions

1. 1Place potatoes in saucepan and cook until tender, drain. Let stand until cool.
2. 2Mix mayonnaise, vinegar, mustard, salt and pepper in large bowl.
3. 3Add potatoes, celery and onion, toss.
4. 4Stir in eggs.
5. 5Sprinkle with paprika.
6. 6Cover and refrigerate at least 4 hours to blend flavors and chill.
7. 7Store covered in refrigerator.

Ingredients

• 1 Cup Butter
• 1 Cup Peanut Butter
• 1 Cup Granulated Sugar
• 1 Cup Brown Sugar
• 2 Eggs
• 3 Cup All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Salt

Instructions

1. 1Cream butter, peanut butter, and sugar till creamy.
2. 2Beat in eggs.
3. 3Stir in dry ingredients.
4. 4Roll dough into balls.
5. 5Place on lightly greased cookie sheets.
6. 6Flatten with fork.
7. 7Bake at 375° for 10 minutes.

Ingredients

• ½ Cup Balsamic Vinegar
• 2 tbsp Honey
• 1 ½ tbsp Whole-Grain Mustard
• 3 Garlic Cloves, minced
• Salt To taste
• Black Pepper To taste
• 4 Bone-in Chicken Thighs
• 2 Cup Baby Red Potatoes
• 1 tbsp Fresh Rosemary Chopped
• 2 tbsp Extra Virgin Olive Oil
• 3 Fresh Rosemary Sprigs For skillet

Instructions

1. 1Preheat oven to 425º.
2. 2In large bowl, combine balsamic vinegar, honey, mustard, and garlic, and season with salt and pepper. Whisk until combined.
3. 3Add chicken thighs and toss until thoroughly coated, then transfer to the fridge to marinate for at least 20 minutes, up to 1 hour.
4. 4Prep the potatoes: In a medium bowl, add potatoes and rosemary. Season with salt and pepper. Add 1 TBS olive oil and toss until combined.
5. 5In a large skillet over medium heat, heat the remaining tablespoon of olive oil.
6. 6Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear two minutes more.
7. 7Add the potatoes to skillet, around the chicken and rosemary sprigs.
8. 8Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes.
9. 9Serve chicken and potatoes with pan drippings.

Ingredients

• ⅓ Cup Lemon Juice
• 2 tbsp Olive Oil
• 2 tsp Dried Rosemary Leaves
• ½ tsp Salt
• ¼ tsp Black Pepper
• 8 Garlic Cloves, chopped
• 16 Chicken Thighs
• 2 Red Potatoes Large, cut into 1/2" pieces
• 2 Zucchini Small, cut into 1" pieces
• 2 Red Bell Peppers Medium, cut into 1" pieces
• 1 Red Onion Cut into thick pieces
• Parmesan Cheese Shredded, for sprinkling (optional)

Instructions

1. 1In a bowl, mix marinade ingredients.
2. 2In large resealable plastic bag, place chicken thighs.
3. 3In another resealable bag, place vegetables.
4. 4Pour half the marinade over the chicken and half the marinade over the vegetables.
5. 5Seal the bags, turn to coat contents with the marinade.
6. 6Refrigerate 30 minutes to 2 hours (but no longer than 2 hours), turning the bags occasionally.
7. 7Heat oven to 400°.
8. 8Line a 15 x 10 x 1" pan with foil.
9. 9Place chicken thighs, skin side up on one side of the pan and vegetables on the other side of pan.
10. 10Pour any remaining marinade over chicken and vegetables.
11. 11Bake 35 to 40 minutes, or until vegetables are tender and juice of chicken is clear.
12. 12When thickest part is cut to bone (180°), spooning juices in pan over chicken and vegetables halfway through bake time.
13. 13Sprinkle with shredded parmesan cheese if desired.

Ingredients

• 4 Bone-in Pork Chops 8 oz. each
• 16 oz Baby Red Potatoes Halved
• 16 oz Green Beans Trimmed
• 2 tbsp Olive Oil
• 1 Ranch Seasoning and Salad Dressing Mix 0.9 oz. package
• 3 Garlic Cloves, minced
• Salt To taste
• Black Pepper To taste
• 2 tbsp Fresh Parsley Freshly chopped leaves (optional)

Instructions

1. 1Preheat oven to 400°. Lightly coat a baking sheet with a nonstick spray.
2. 2Place pork chops, potatoes, and green beans in a single layer onto the prepared baking sheet.
3. 3Drizzle with olive oil and season with Ranch Seasoning and garlic.
4. 4Sprinkle with salt and pepper to taste.
5. 5Place in oven and roast until the pork is completely cooked through, reaching an internal temperature of 140°, about 20-22 minutes.
6. 6Then broil for 2-3 minutes, or until caramelized and slightly charred.
7. 7Serve immediately, garnished with parsley, if desired.

Ingredients

• 2 Cup All-Purpose Flour
• 2 tbsp Baking Powder
• 1 tbsp Sugar Scant
• 1 tsp Salt
• 5 tbsp Cold Unsalted Butter
• 1 Cup Whole Milk

Instructions

1. 1Preheat oven to 425°.
2. 2Sift flour, baking powder, sugar and salt into a large mixing bowl.
3. 3Cut butter into flour mixture using fork or a pastry cutter.
4. 4Add milk and stir with a fork until it forms a rough ball.
5. 5Turn the dough out onto a well-floured surface and pat down into a rough rectangle about an inch thick.
6. 6Fold it over and gently pat down again. Repeat.
7. 7Cover with towel and allow to rest for 30 minutes.
8. 8Gently pat out the dough some more, so that the rectangle is roughly 10"x6".
9. 9Cut dough into biscuits using a biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
10. 10Place biscuits on a cookie sheet and bake until golden brown approximately 10 to 15 minutes.

Ingredients

• 1 Cup Cornmeal
• ¼ Cup All-Purpose Flour
• ½ tsp Baking Powder
• ½ tsp Salt
• 1 Egg Lightly beaten
• ¾ Cup Milk
• 1 Onion Small, finely chopped

Instructions were not provided for this recipe.

Ingredients

• ½ Cup Mayonnaise Miracle whip
• 1 ½ tbsp Lemon Juice
• 1 tbsp Vinegar
• ½ tsp Black Pepper
• ¼ tsp Salt
• 2 tbsp Sugar

Instructions were not provided for this recipe.

Ingredients

• 1 Cup Mayonnaise
• 2 tsp Sweet Pickle Relish
• 1 tsp Prepared Mustard
• 1 tsp Lemon Juice

Instructions were not provided for this recipe.

Ingredients

• 1 Cup Catsup
• 1 tbsp Horseradish To your taste (1-2 TBS)
• 1 tbsp Lemon Juice
• ½ tsp Worcestershire Sauce
• ¼ tsp Salt
• Black Pepper 1 dash

Instructions were not provided for this recipe.

Ingredients

• 2 tsp Dried Oregano
• 1 tsp Dried Basil
• ½ tsp Lemon Pepper Seasoning
• ¼ tsp Garlic Powder

Instructions were not provided for this recipe.

Ingredients

• 1 tbsp Brown Sugar Packed
• 2 tsp Chili Powder
• ½ tsp Smoked Paprika
• ¼ tsp Salt

Instructions were not provided for this recipe.

Ingredients

• 1 tbsp Yellow Mustard
• 1 tbsp Honey
• ½ tsp Dried Thyme
• ¼ tsp Black Pepper

Instructions were not provided for this recipe.

Ingredients

• 1 tbsp Brown Sugar Packed
• ½ tsp Pumpkin Pie Spice
• ½ tsp Orange Zest
• ¼ tsp Salt
• ¼ tsp Cayenne Pepper ⅛ to ¼ tsp. to taste

Instructions were not provided for this recipe.

Ingredients

• Red Potatoes
• Sweet Potatoes
• Butternut Squash
• Acorn Squash
• Sweet Peppers
• Yellow or Red Onion
• Fresh Carrots ½-inch wedge
• Parsnips
• Brussel Sprouts
• Cauliflower Florets
• Button or Cremini Mushrooms
• Cherry or Grape Tomatoes
• Garlic Whole cloves

Instructions were not provided for this recipe.

Ingredients

• 3 lb Pork Ribs Racks halved (can use 3-10 lbs)
• 1 tbsp Salt
• 1 tbsp Black Pepper
• 1 tbsp Paprika
• 1 tbsp Chili Powder
• 1 Cup Honey
• ½ Cup Soy Sauce
• 10 Garlic Cloves, minced

Instructions

1. 1Season ribs evenly with the powder rub on all sides.
2. 2Add honey, soy sauce, and garlic to slow cooker.
3. 3Transfer ribs to slow cooker and turn them over in sauce until coated.
4. 4Position the ribs so they are standing up, with the meat side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in.
5. 5Cover, and cook on high for 4 hours, or on low for 7-8 hours. Check after allotted time, you want to make sure meat is cooked through and tender.
6. 6Remove the ribs to a cutting board; cut between the bones to separate into individual ribs. Use sauce from cooker.

Ingredients

• 1 Cup Onion Chopped
• 1 Cup Fresh Mushrooms Sliced
• 1 tbsp Vegetable Oil
• 1 Frozen Chopped Spinach 10 oz package, thawed and well drained
• ⅔ Cup Ham Finely chopped, fully cooked
• 5 Eggs Large
• 3 Cup Muenster or Monterey Jack Cheese 12 oz, shredded
• ⅛ tsp Black Pepper

Instructions

1. 1In a large skillet, sauté onion and mushrooms in oil until tender.
2. 2Add spinach and ham; cook and stir until excess moisture is evaporated.
3. 3Cool slightly.
4. 4Beat eggs; add cheese and mix well.
5. 5Stir in spinach mixture and pepper; blend well.
6. 6Spread evenly into a greased 9" pie plate (a quiche dish).
7. 7Bake at 350° for 40-45 minutes or until knife inserted in center comes out clean.

Notes

Serves 8

Ingredients

• ⅓ Cup Vegetable Oil Plus 2 TBS
• 2 lb Chicken Thighs 4 pieces
• Salt To taste
• Black Pepper To taste
• 1 lb Baby Red Potatoes Quartered
• 2 tbsp Butter
• 5 Garlic Cloves, chopped
• 2 tbsp Fresh Thyme Freshly chopped
• Parmesan Cheese Freshly grated, for serving
• Fresh Parsley Freshly chopped, for serving

Instructions

1. 1In a large skillet, over med-hi, heat 1/3 cup oil.
2. 2Add chicken, season with salt + pepper and sear for 3 to 4 minutes.
3. 3In slow cooker, toss potatoes with 2 TBS oil, butter, garlic, and thyme.
4. 4Season with salt and pepper.
5. 5Add chicken toss slow cook on low gently, then cover and cook on high for 4 hours, until potatoes are tender and chicken is fully cooked.
6. 6Garnish with Parmesan and parsley and serve.

Ingredients

• 4 Bone-in Chicken Thighs
• Salt To taste
• Black Pepper To taste
• 1 tbsp Butter
• 3 Garlic Cloves
• ½ tbsp Brown Sugar
• ¼ Cup Honey
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tbsp Green Onions

Instructions

1. 1Preheat oven to 400°
2. 2Season chicken with salt & pepper.
3. 3Melt 1 TBS butter in a large Oven-safe skillet over medium heat.
4. 4Add chicken, skin side down, and sear both sides until golden brown.
5. 5Remove the chicken thighs set aside.
6. 6Pour out excess fat, but leave some for sauce.
7. 7Add garlic, stir until fragrant, add brown sugar, honey, thyme, and oregano and stir.
8. 8Reduce heat to low.
9. 9Return chicken to skillet and coat with sauce.
10. 10Add green onions to skillet.
11. 11Bake for 25 minutes or until chicken is cooked through.
12. 12Enjoy.

Ingredients

• 1 lb Baby Red Potatoes Halved and quartered
• 2 Cup Baby Petite Carrots
• 1 Asparagus Bunch
• ½ Yellow Onion Large, thinly sliced
• 1 Kielbasa 13 oz package, sliced into rounds
• 1 tbsp Garlic Minced
• 3 tbsp Vegetable Oil 2 TBS + 1 TBS
• 1 tsp Dried Basil
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Paprika
• ½ tsp Onion Powder
• Salt To taste
• Black Pepper To taste

Instructions

1. 1Preheat oven to 400°. Line sheet pan with foil.
2. 2In small bowl mix basil, thyme, oregano, paprika, salt and pepper.
3. 3Place potatoes and carrots on sheet pan and drizzle with 2 TBS of oil.
4. 4Sprinkle half of herb/spice over top, toss until coated evenly.
5. 5Bake 20 minutes
6. 6Move potatoes and carrot to one side of pan.
7. 7Add asparagus, onions, and kielbasa slices to baking sheet.
8. 8Drizzle with 1 TBS oil, add remaining herb/spice over top.
9. 9Return to oven for 10-15 minutes, until veggies are softened and roasted.

Ingredients

• 2 Pork Chops 2-4 pieces
• 1 Creamy Mushroom Soup Can
• 1 Dry Ranch Dressing Mix Packet

Instructions

1. 1In crockpot lay in pork chops.
2. 2Add the soup, then sprinkle dry ranch dressing all over.
3. 3Cover and cook on high for 4 hours or on low for 6 hours.

Ingredients

• Mini Muffin Pan Required
• 24 Pepperoni Slices
• Mozzarella Cheese Shredded
• Pizza Sauce
• Black Olives Optional

Instructions

1. 1Preheat oven to 400°.
2. 2Slice 6 other into slices of pepperoni, fold the pepperoni over to line the muffins.
3. 3Cheese keeps crust intact and place one piece of pepperoni in each muffin tin.
4. 4Bake until slightly crispy, 10 minutes.
5. 5Remove pepperoni from tins, blot pepperoni and pan of excess oil.
6. 6Return pepperoni cups to pan.
7. 7Add a small spoonful of mozzarella sauce, add more mozzarella, then top with a slice
8. 8Broil until cheese is melted and golden about 3 minutes.

Ingredients

• 2 tbsp Vegetable Oil
• 2 lb Beef Stew Meat Cut into 1" pieces
• 4 Gold Potatoes Medium, cut into 1" pieces
• 4 Carrots Medium, sliced into 1/2" pieces
• 1 Onion Small, diced small
• 3 Celery Stalks, diced small
• 6 Garlic Cloves, minced
• 2 quart Beef Broth
• 1 ½ tsp Dried Thyme
• 1 Diced Tomatoes 15 oz. can
• ¾ Cup Barley Rinsed
• Salt To taste
• Black Pepper To taste

Instructions

1. 1Generously season beef with salt and pepper
2. 2Heat 1 TBS of oil in large skillet. Working in batches, sear beef all sides; transfer seared beef to slow cooker.
3. 3Return the skillet to heat, add 1 cup of beef broth. Heat to boil and scrape any brown bits from bottom of pan, add to slow cooker.
4. 4Add the potatoes, onion, carrot, celery, garlic, thyme, diced tomatoes, barley and remaining beef broth to slow cooker. Stir to combine.
5. 5Cover and cook on high for 4 hours.
6. 6Season with salt + pepper to taste!

Ingredients

• 4 Pork Chops 2-4 chops
• ½ tsp Salt
• ¾ tsp Black Pepper
• ¼ Cup Vegetable Oil
• 12 Small Potatoes Halved
• 3 tbsp Balsamic Vinegar
• 1 tsp Tomato Paste
• 1 tbsp Thyme
• 1 Red Onion Medium, cut into wedges
• 8 oz Baby Cremini Mushrooms Halved
• 2 tbsp Parsley

Instructions

1. 1Preheat oven to 425°F
2. 2Sprinkle pork chops with salt & pepper; add 2 TBS oil to skillet, cook pork chops 3 minutes on each side until browned. Place on a plate.
3. 3Reduce heat & add potatoes to pan, cut side down, cook 3 minutes. Remove pan from heat
4. 4Combine ½ tsp pepper, 2 TBS oil, balsamic vinegar, tomato paste in a bowl, stir
5. 5Combine 3 TBS of balsamic mixture, thyme, onion and mushrooms in bowl, tossing to coat.
6. 6Add mushroom mixture to pan. Bake for 25 min.
7. 7Arrange pork chops over vegetables, bake for 10 minute or until thermometer reads 145°F.
8. 8Remove pan from oven. Sprinkle vegetables mixture with remaining 1/4 tsp salt.
9. 9Place vegetables on plates with pork chop, spoon remaining Balsamic vinegar mixture over vegetables & chops.

Ingredients

• 2 tbsp Butter
• 2 Piece Garlic Crushed cloves
• 1 tbsp Parsley Chopped

Mushrooms

• 5 Portobello Mushrooms Large
• 1 Cup Mozzarella Cheese
• 1 Cup Grape Tomatoes Thinly sliced
• ¼ Cup Basil Fresh

Balsamic Glaze

• ¼ Cup Balsamic Vinegar
• 2 tsp Brown Sugar

Instructions

1. 1Preheat oven to broil
2. 2Brush the bottoms of mushrooms with garlic butter, place buttered side down on sheet pan
3. 3Spoon inside of mushroom caps with mozzarella, tomatoes, basil. broil until cheese melts
4. 4Drizzle with Balsamic glaze

Ingredients

• 2 ½ Cup Fresh Blackberries Washed
• 1 Cup Sugar
• 1 Cup All-Purpose Flour
• 2 tsp Baking Powder
• ½ tsp Salt
• 1 Cup Milk
• 1 Stick Butter Melted

Instructions

1. 1Wash berries and pour in a bowl, add 1 cup sugar. Stir together just to cover all sugar and let set 25 to 30 minutes.
2. 2Stir together the flour, baking powder, salt, and milk with a wooden spoon until all ingredients are well incorporated and you have few clumps.
3. 3Pour the batter into a 9x9 baking dish, spread it out and pour the macerated blackberries on top of batter.
4. 4Bake for 45 minutes in a preheated 375° oven. Maybe another 15 minutes if you prefer it browner. Let set for 15 minutes. Serve

Ingredients

• 1 1/5 Cup Water
• 2 tbsp Vegetable Oil
• 1 ½ tsp Salt
• 2 tbsp Sugar
• 3 ¼ Cup White Bread Flour
• 2 tsp Active Dry Yeast

Instructions

1. 1Add water and oil to the bread pan, then salt, sugar, and flour
2. 2Make a small indentation in top of flour

Ingredients

• 1 Broccoli Head, rinsed and chopped
• ¼ Cup Butter
• 1 Onion Small, minced
• 1 Garlic Clove, minced
• ¼ Cup All-Purpose Flour
• 2 Cup Vegetable or Chicken Broth
• ½ tsp Salt
• ½ tsp Black Pepper
• 2 Cup Milk
• 2 Cup Cheese Of choice

Instructions

1. 1Rinse and chop broccoli, reserve
2. 2Mince onion and chop garlic. Sauté onion in melted butter, about 3 minutes. Add the minced garlic, sauté and cook for one minute. (Medium high heat)
3. 3Decrease heat to medium. Add ¼ cup flour, stirring constantly until it starts to brown, about 3 minutes
4. 4Slowly add 2 cups of broth, continuing to stir. Add ½ tsp salt and ½ tsp pepper. Allow to thicken some, then add 2 cups of milk. Bring to a boil and allow to thicken
5. 5Add the broccoli. Cover pot, turn down the heat to simmer. Simmer until broccoli is tender. About 25 minutes. Add 2 cups of cheese

Notes

Optional: Add 1 cup carrot and 1 cup celery, thinly sliced, to soup

Ingredients

• 1 Cup Butter Softened, for garlic herb butter
• 2 Garlic Cloves, minced, for garlic herb butter
• 2 tbsp Rosemary Finely chopped, for garlic herb butter
• 2 tbsp Thyme Finely chopped, for garlic herb butter
• 2 tbsp Salt For garlic herb butter
• 1 tbsp Black Pepper For garlic herb butter
• 5 lb Boneless Prime Rib Roast 5-7 lbs
• 2 tbsp All-Purpose Flour
• 2 Cup Beef Stock
• Mashed Potatoes To serve
• Green Beans To serve

Instructions

1. 1Preheat oven to 500°F
2. 2Mix the butter, garlic, herbs, salt, & pepper
3. 3Rub the herb butter all over the roast & then place on a roasting tray with a rack
4. 4Bake 5 minutes per pound
5. 5Turn off heat and let the meat sit for 2 hours. DO NOT open oven door
6. 6Once the 2 hours are up, remove the roast from the oven & pour the pan drippings into a saucepan over medium heat
7. 7Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil. Remove from heat and strain into gravy bowl

Ingredients

• ½ Cup Soy Sauce
• ¼ Cup Honey
• ¼ Cup Rice Wine Vinegar
• 2 Garlic Cloves, minced
• 4 Green Onions Thinly sliced
• 1 tbsp Sriracha
• 2 tsp Sesame Seeds
• Salt To taste
• 2 tbsp Vegetable Oil
• ¾ lb Boneless Chicken Breast Cut into 1" cubes
• Black Pepper Freshly ground, to taste
• 1 Cup Cornstarch
• 12 oz Broccoli Florets
• 1 Ramen Noodles Packet, cooked

Instructions

1. 1Whisk soy sauce, rice wine vinegar, garlic, 1/4 cup of the sliced green onions, sriracha, sesame seeds and a pinch of salt. Set aside
2. 2Season the chicken with salt and pepper and toss in the corn starch until evenly coated. Cook in heated oil in skillet until golden brown and crispy, about 8 to 10 minutes. Drain on paper towel
3. 3In the same honey sauce, bring to a simmer, add in broccoli and cook until tender, about 2 min. Add the cooked chicken, and noodles. Toss to coat

Ingredients

• ¾ lb Sirloin or Flank Steak
• ⅓ Cup Soy Sauce
• 2 Garlic Cloves, minced
• 1 Lime Juiced
• 1 tsp Honey
• ½ tsp Cayenne Pepper
• 1 Onion Diced
• 2 Bell Peppers Sliced
• 1 Broccoli Head
• 3 Ramen Noodles Packets, cooked

Instructions

1. 1Sear the steak in skillet, then transfer to a cutting board, let rest for 5 minutes, slice
2. 2Whisk together soy sauce, garlic, lime juice, honey, and Cayenne, set aside. Add onion, peppers, and broccoli to skillet and cook until tender, 6 minutes, then add soy sauce mixture and stir until fully coated
3. 3Add cooked Ramen and steak. Toss until combined. Serve

Ingredients

• ½ Cup Butter Melted
• 2 Cup 2% Milk Warm to touch (100-110°F)
• ½ Cup Granulated Sugar
• 1 Active Dry Yeast 1 packet
• 5 Cup All-Purpose Flour Divided (4 cups + 3/4 cup + extra for kneading)
• 1 tsp Baking Powder
• 2 tsp Salt

Frosting

• 4 oz Cream Cheese
• ¾ Cup Butter Melted
• ¾ Cup Brown Sugar
• 2 tbsp Cinnamon

Instructions

1. 1Generously butter pan
2. 2Whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm but not hot
3. 3Add yeast, sprinkle over top. Let sit for 1 minute
4. 4Add 4 cups of all purpose flour to the milk mixture and mix with a wooden spoon until just combined
5. 5Cover with towel or plastic wrap and set in warm place to rise for 1 hour
6. 6Preheat oven to 350°F
7. 7After 1 hour the dough should have nearly doubled in size. Remove the towel & add 3/4 cup of flour, the teaspoon of baking powder and 2 teaspoons of salt. Stir well, then turn out onto a well floured surface
8. 8Knead the dough lightly, adding additional flour as necessary, until the dough loses its stickiness and does not stick to the surface
9. 9Roll the dough out into a large rectangle, about ½ inch thick. (If corners crumble, ensure they are shaped even)
10. 10Spread the soft butter evenly over the dough
11. 11Sprinkle evenly with brown sugar and generous sprinkling of cinnamon. Press mixture into the butter
12. 12Roll the dough, forming a log, and pinch the seam closed. Place seam side down
13. 13Trim off any unevenness on the ends
14. 14Cut the log into 1½" thick pieces
15. 15Place the cinnamon rolls on buttered baking pan, cover with plastic wrap and place in warm place to rise for 30 minutes
16. 16Remove the plastic wrap, bake in preheated oven for 25–30 minutes until golden brown
17. 17Prepare the frosting and after removing the cinnamon rolls from oven, drizzle the frosting over the warm rolls

Notes

Note: Frosting recipe not included in original instructions

Ingredients

• 3 Cup Powdered Sugar
• ⅓ Cup Butter 5 TBS + 1 tsp
• 3 tbsp Lemon Juice
• ½ tsp Lemon Zest

Instructions

1. 1Beat butter, lemon zest, and lemon juice in medium bowl with mixer on medium speed for 30 seconds
2. 2Gradually beat in powdered sugar
3. 3Beat 2 minutes or longer until light and fluffy

Ingredients

• 3 Chicken 3-6 chicken thighs or boneless chicken breasts
• Salt To taste
• Black Pepper To taste
• 1 lb Asparagus Ends trimmed
• 3 tbsp Butter Divided
• 1 tbsp Garlic Minced
• ½ tsp Basil
• ½ tsp Oregano
• ½ tsp Thyme
• ½ tsp Onion Powder

Instructions

1. 1Season Chicken with salt and pepper on both sides. Melt 2 TBS of butter in a large pan over medium-high heat. Stir in garlic and herbs and cook another minute until the garlic is fragrant
2. 2Reduce heat to medium, add chicken to pan and cook for 5-7 minutes, then flip and cook for another 5 minutes (chicken should be nearly, but not completely cooked)
3. 3Push chicken over to the side of pan, add remaining 1 TBS of butter. Once butter is melted, add the asparagus. Season asparagus with salt and pepper. Cook, rotating throughout, for 4-6 minutes until asparagus is tender and chicken is cooked through
4. 4Serve immediately

Ingredients

• 1 Cup Light Brown Sugar
• 1 Cup Butter Melted
• ⅓ Cup Molasses
• 2 tsp Vanilla Extract
• 2 Eggs
• 2 Cup All-Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• ½ tsp Salt
• 2 Cup Oats

Filling

• ½ Cup Butter
• 1 tbsp Milk
• 1 tsp Vanilla Extract
• 1 Cup Marshmallow Fluff

Instructions

1. 1Preheat oven to 350°F
2. 2Mix butter and brown sugar
3. 3Add molasses, vanilla, and eggs
4. 4Sift in flour, baking soda, salt, and cinnamon, mix until just combined
5. 5Add the oats and mix until incorporated. Be careful not to overmix the batter as it might result in tougher cookies
6. 6Using a ice cream scoop (or about 2 TBS) scoop out cookie onto a baking sheet lined with parchment paper, leaving about 3 inches between each one
7. 7Bake 7-9 minutes
8. 8Make the filling by beating all filling ingredients until well combined
9. 9Once the cookies are cooled, put a spoonful of filling on one cookie, and sandwich it with another

Ingredients

• 1 ½ Cup Peanuts Roasted
• 1 Cup Sugar
• ½ Cup Corn Syrup
• ⅛ tsp Salt
• 1 tsp Vanilla Extract
• 1 tsp Butter
• 1 tsp Baking Soda

Instructions

1. 1Stir peanuts, sugar, corn syrup, and salt together in 1½ quart casserole dish
2. 2Cook 8 minutes on high, stirring after 4 minutes
3. 3Add butter and vanilla. Cook on high for 2 more minutes
4. 4Add baking soda and stir until light
5. 5Pour into a greased baking sheet and let set until it hardens
6. 6Break into pieces and store in an air tight container

Notes

Pecans can be used instead of peanuts.

Ingredients

• 1 ⅓ tbsp Oil 1 TBS + 1 tsp
• 1 Cup Broccoli
• 1 Cup Mushrooms
• 1 Yellow Bell Pepper
• 1 lb Boneless Skinless Chicken Breast
• Salt To taste
• Black Pepper To taste
• 4 Garlic Cloves, minced
• ¾ Cup Chicken Broth
• 1 ½ tsp Sugar
• 1 tbsp Soy Sauce
• 2 tsp Sesame Oil
• 2 tsp Cornstarch

Instructions

1. 1Heat 1 tsp of oil in a large pan or wok over medium high heat
2. 2Add broccoli, mushrooms, and bell pepper. Cook for 5-6 minutes and transfer it back to the pan
3. 3Wipe the pan clean, then heat 1 TBS of oil over high heat
4. 4Add the chicken to the pan. Season with salt and pepper
5. 5Cook for 3-4 minutes per side, or until chicken is browned and cooked through
6. 6Lower heat to low. Add the garlic and cook for 30 seconds
7. 7Add the vegetables to the pan
8. 8In a small bowl whisk together the chicken broth, sugar, soy sauce, sesame oil, and cornstarch
9. 9Pour the sauce over the chicken mixture and bring to a simmer
10. 10Simmer for 1 to 2 minutes until sauce has just thickened
11. 11Serve with rice

Ingredients

• 2 Package Small Stick Pretzels Small packages
• 1 Rice Chex Large box
• 1 Wheat Chex Large box
• 1 Package Cheerios
• 1 lb Dry Roasted Peanuts
• 1 tbsp Onion Salt
• 1 tbsp Celery Salt
• 2 ⅓ tsp Garlic Salt
• ⅔ Cup Worcestershire Sauce
• 1 lb Butter Melted

Instructions

1. 1Combine Worcestershire sauce, salts and butter. Mix well
2. 2Combine cereals, pretzels, and nuts in large roasting pan. Pour wet mixture over dry mix and mix gently
3. 3Heat in a 200 degree oven for 3 hours, stirring gently every 15 minutes
4. 4Store in zip lock bags or a coffee can to keep fresh

Ingredients

• 1 ½ Potato Peeled and cubed
• 1 Onion Chopped
• 1 Package Smoked Sausage Sliced
• Baby Carrots About a handful
• 3 Cup Chicken Broth
• 1 tbsp Worcestershire Sauce
• 1 tbsp Ground Cumin
• Salt To taste
• Black Pepper To taste

Instructions

1. 1Put all ingredients in a 6 quart slow cooker
2. 2Cook on low 5 to 6 hours

Ingredients

• 1 lb Polish Sausage Cut into 1 1/2" pieces
• ½ Cabbage Head, cut into 1/2" wedges
• 20 Red Potatoes Small, quartered
• 1 Onion Small, sliced
• 8 tbsp Garlic Butter Store bought or home made, 2 TBS per packet
• Salt To taste
• Black Pepper To taste
• 4 Ice Cubes

Instructions

1. 1Preheat your grill to 400 degrees
2. 2Cut 4 foil sheets 18 x 12 inches. Spray with non-stick spray
3. 3Divide the cabbage, potatoes, and onion over the foil sheets
4. 4Add 1 ice cube to each mound
5. 5Evenly divide the sausage between the packets and top with garlic butter (2 TBS per packet). Salt and pepper
6. 6Seal each packet well and place on grill
7. 7Grill for 50 minutes, flipping the packet every 15 minutes
8. 8Allow to rest 10 minutes before serving
9. 9Serve with sour cream if desired
10. 10These can be baked in a 425° oven for 35 to 40 minutes or until potatoes are fork tender

Ingredients

• 1 ⅓ Cup Sugar
• 8 Eggs Separated
• 1 tsp Salt
• 16 Cup Milk 1 gallon
• 1 tsp Nutmeg
• 1 tsp Cinnamon
• 12 tbsp Sugar
• 4 tsp Vanilla
• Whipped Cream For topping

Instructions

1. 1Beat 1⅓ cup sugar into egg yolks, place in sauce pan
2. 2Add salt and stir in milk
3. 3Cook over medium heat, stirring constantly until milk is scalded
4. 4Cool
5. 5Beat egg whites until foamy
6. 6Combine 12 TBS sugar, nutmeg, cinnamon, add to egg whites gradually, beating to soft peaks
7. 7Fold into milk mixture & mix thoroughly
8. 8Add vanilla
9. 9Chill for 3-5 days to develop flavor
10. 10Pour into punch bowl
11. 11Set top of each cup with whipped cream

Ingredients

• 6 oz Evaporated Milk
• 3 Cup Sugar
• 1 ½ Stick Butter
• 7 oz Marshmallow Cream Jar

Instructions were not provided for this recipe.

Ingredients

• 24 oz Sausage Crumbled
• 8 Slice Bacon Cooked until crispy, crumbled
• 15 Eggs
• ¾ Cup Milk 2%
• 1 Cup Sour Cream
• 2 Cup Cheddar Cheese Shredded
• ½ Cup Green Chilies Diced
• ¾ Cup Green Onions Sliced
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1 tsp Black Pepper

Instructions

1. 1Preheat oven to 325°
2. 2In a large skillet crumble sausage, and cook until done. Drain grease and set aside
3. 3In another skillet cook bacon until crispy, place on paper towel. Crumble after bacon has cooled
4. 4In a large mixing bowl, add eggs, milk, sour cream, and seasonings. Whisk until well blended
5. 5Add cheddar cheese, diced green chilies, green onions, and mix until well combined
6. 6Add sausage and bacon to egg mixture
7. 7Pour into a greased 9X13 baking dish
8. 8Bake uncovered for approximately 55-60 minutes or until eggs are done!
9. 9Serve with fresh avocados

Ingredients

• 3 lb Small Red or White Potatoes Cut in ½ or quarters
• ¼ Cup Olive Oil
• 1 ½ tsp Kosher Salt
• 1 tsp Black Pepper Fresh
• 2 tbsp Garlic Minced
• 2 tbsp Parsley Minced

Instructions

1. 1Preheat oven to 400°
2. 2Cut the potatoes in ½ or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated
3. 3Transfer the potatoes to a sheet pan and spread out into 1 layer
4. 4Roast in the oven for 45 minutes to 1 hour until browned and crisp
5. 5Flip twice with spatula during cooking in order to ensure even browning
6. 6Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot

Ingredients

• 6 Potatoes Medium, peeled and cut into ⅛" slices
• ¼ Cup Butter
• 1 Onion Medium
• 1 tbsp Flour
• 1 tsp Salt
• ½ tsp Black Pepper
• 2 Cup Milk
• 2 Cup Shredded Cheese
• ¼ Cup Bread Crumbs
• Paprika To taste

Instructions

1. 1Heat oven to 375°
2. 2Peel and cut potatoes into ⅛" slices
3. 3Melt butter in a 2 qt. saucepan over medium heat
4. 4Cook onions in butter about 2 minutes, stirring occasionally, until tender
5. 5Stir in flour, salt, and pepper
6. 6Cook stirring constantly, until boiling; remove from heat
7. 7Stir in milk and 1½ cups cheese
8. 8Heat to boiling stirring constantly
9. 9Boil and stir 1 minute
10. 10Spread potatoes in ungreased Casserole (1½ qt dish)
11. 11Pour cheese over potatoes
12. 12Bake uncovered, 1 hour
13. 13Mix remaining cheese and bread crumbs; spread over potatoes

Ingredients

• 1 Cup Light Brown Sugar
• ½ Cup Butter Melted
• 1 Cup Milk
• 1 tsp Vanilla
• 2 Cup All-Purpose Flour
• 1 tsp Baking Soda
• ¼ tsp Salt
• ¼ Cup Chopped Nuts Optional

Instructions

1. 1Preheat oven to 375°
2. 2In large bowl stir the brown sugar and the butter together
3. 3Add the milk, eggs, vanilla; stir to combine
4. 4Add the flour, baking soda, salt; mix until incorporated
5. 5Nuts can be added, if using
6. 6Fill muffin cups 2/3 full
7. 7Bake in preheated oven for 15-20 minutes or until tester comes out clean

Ingredients

• 4 Cup Chicken Broth
• 10 oz Frozen Broccoli Bag
• 15 oz Evaporated Milk Can
• 1 Onion Chopped
• 3 Cup Cheddar Cheese Shredded
• ½ Cup Heavy Cream Optional, can use milk instead
• 2 tsp Rosemary Chopped, optional
• Salt To taste
• Black Pepper To taste

Instructions

1. 1Combine onions, broth, and broccoli in a large pot over medium-high heat
2. 2Cook 15 minutes or until veggies have softened
3. 3Season with salt and pepper, then reduce heat to medium-low, stir in evaporated milk and cheese
4. 4Cook for another 10 minutes, stirring occasionally, then transfer to bowls

Ingredients

• 1 lb Flank Steak
• 1 tsp Salt
• ½ tsp Black Pepper
• 2 Cup Broccoli

Stir Fry Sauce

• ½ Cup Soy Sauce
• ¼ Cup Honey
• 2 Garlic Cloves
• 1 tsp Ginger
• 1 tbsp Sesame Seeds

Instructions

1. 1Mix together all sauce ingredients in a small bowl
2. 2Heat oil in a non-stick pan and add beef stirring until brown
3. 3Pour sauce into pan and stir to coat meat
4. 4Once the sauce is bubbling, add the veggies to the pan and stir again to coat
5. 5Cook until meat is cooked through and veggies are soft
6. 6Serve over rice or alone

Notes

Makes 2 servings

Ingredients

• 1 lb Chicken Breast Cubed
• Salt To taste
• Black Pepper To taste
• 1 tbsp Muscatel Leaves
• 8 oz Dried Mushrooms
• 3 tbsp Oil For frying

Stir Fry Sauce

• 3 Garlic Cloves, minced
• 1 tbsp Ginger Minced
• 2 tsp Sesame Oil
• ⅓ Cup Soy Sauce
• 1 tbsp Brown Sugar
• 1 Cup Chicken Broth
• ¼ Cup Flour

Instructions

1. 1In a large pan on medium high heat, add 1 tablespoon of oil
2. 2Once the oil is hot, add chicken, season with salt and pepper, sauté chicken until cooked through and browned
3. 3Remove from pan, and set aside
4. 4In the same pan, heat 1 tablespoon and add mushrooms
5. 5When the mushrooms start to soften, add Muscatel and stir-fry until the Muscatel is tender
6. 6Remove cooked mushrooms and Muscatel from the pan and set aside
7. 7Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant
8. 8Add the remaining sauce ingredients and stir until smooth
9. 9Return the chicken and veggies to the sauce, and stir until heated thoroughly
10. 10Serve with rice or noodles

Notes

Makes 6 servings

Ingredients

• 1 lb Pork Loin
• 1 tsp Salt
• ½ tsp Black Pepper
• 1 Cup Asparagus Trimmed and cut
• 1 Cup Red Pepper Diced

Stir Fry Sauce

• ½ Cup Soy Sauce
• 1 tbsp Honey
• 2 Garlic Cloves, minced
• 1 tsp Ginger
• 1 tbsp Sesame Seeds

Instructions

1. 1Mix together all sauce ingredients
2. 2Heat oil in a nonstick pan, add pork, stirring until cooked
3. 3Pour sauce into pan and stir until meat is coated
4. 4Once the sauce is bubbling, add the veggies to the pan and stir again to coat
5. 5Cook until veggies are soft and meat is cooked through

Notes

Makes 2 servings

Ingredients

• 1 Egg Large
• 2 tbsp Lemon Juice
• 2 tsp Garlic Minced
• ½ tsp Parsley
• ½ tsp Salt
• ½ tsp Black Pepper
• ½ Cup Breadcrumbs
• ¾ Cup Parmesan Cheese Grated
• 4 Chicken Breasts Boneless, or thighs

For the Veggies

• 9 Baby Potatoes Quartered (8-10 potatoes)
• 2 Cup Butter Melted
• 2 tsp Garlic Minced
• Salt To taste
• 1 lb Green Beans Cut into thirds

Instructions

1. 1Preheat oven to 350°
2. 2Lightly grease a baking tray with cooking spray
3. 3In a large bowl, whisk together the egg, lemon juice, 2 tsp. garlic, parsley, salt, and pepper
4. 4Dip the Chicken into egg mixture, cover and allow to marinade in refrigerator for 30 minutes to an hour
5. 5In another bowl, combine the breadcrumbs with the parmesan cheese
6. 6Dredge the egg coated chicken in the bread crumbs / parmesan mixture. Lightly press to evenly coat
7. 7Place chicken on baking sheet and spray lightly with cooking spray
8. 8Arrange the potatoes around the chicken in a single layer
9. 9Mix together the butter, 2 tsp garlic and salt to taste
10. 10Pour half of the butter mixture over the potatoes. Toss to evenly coat
11. 11Bake in preheated oven for 15 minutes
12. 12Remove the pan from oven, carefully flip each chicken breast
13. 13Move the potatoes to one side and place the green beans around the chicken on the other side of the pan
14. 14Pour remaining butter, garlic mixture over the beans and return the pan to the oven
15. 15Cook until chicken is cooked through and potatoes are cooked

Ingredients

• 1 Stick Butter
• 1 ½ Cup Sugar
• 1 Cup Flour
• 1 ½ tsp Baking Powder
• ¾ Cup Milk
• 30 oz Sliced Peaches Can
• ½ tsp Cinnamon
• ⅓ tsp Nutmeg

Instructions

1. 1Preheat oven to 350°
2. 2Melt butter in a 9x13 casserole dish
3. 3Separate ½ cup sugar, also cinnamon and nutmeg
4. 4Separate syrup from peaches
5. 5Put the peaches in the casserole dish with the melted butter
6. 6Pour the batter over the top of the peaches
7. 7Mix the cinnamon, nutmeg, and ½ cup sugar and sprinkle over top of the batter
8. 8Bake for 45 minutes to 1 hour or until top crust is golden brown

Ingredients

• 3 lb Small Red or White Potatoes Cut in half or quarters
• ¼ Cup Olive Oil
• 1 ½ tsp Salt
• 1 tsp Black Pepper
• 2 tbsp Minced Garlic 6 cloves
• 2 tbsp Fresh Parsley Minced

Instructions

1. 1Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic
2. 2Toss until the potatoes are well coated
3. 3Transfer the potatoes to a sheet pan and spread out into 1 layer
4. 4Roast in the oven for 45 minutes to 1 hour or until browned and crisp
5. 5Flip twice with a spatula during cooking in order to ensure even browning
6. 6Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot

Ingredients

• 3 lb Chicken Approximate weight
• 1 quart Buttermilk
• 2 Cup Flour
• 1 tbsp Salt
• ½ tbsp Black Pepper
• Vegetable Oil Enough to fill pan to 1 inch depth

Instructions

1. 1Place the Chicken pieces in a large bowl and pour the buttermilk over them
2. 2Cover and refrigerate overnight
3. 3Preheat oven to 350°
4. 4Combine the flour, salt, and pepper in a large bowl
5. 5Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture
6. 6Pour the oil into a heavy bottom pan to a depth of 1 inch and heat to 360° on a thermometer
7. 7Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side or until the coating is a light golden brown (it will continue to brown in the oven)
8. 8Don't crowd the pieces
9. 9Remove the Chicken from the oil and place each piece on a metal baking rack set on a sheet pan
10. 10Allow the oil to return to 360° before frying the next batch
11. 11Bake all fried pieces for 35/40 minutes

Ingredients

• ⅓ Cup Olive Oil
• ¼ Cup Lemon Juice
• 2 tbsp Parsley
• 1 tbsp Oregano
• 2 Piece Garlic Cloves, minced
• ½ tsp Salt
• ½ tsp Black Pepper

Instructions were not provided for this recipe.

Ingredients

• 1 Package Chocolate Cake Mix
• 1 Package Chocolate Fudge Brownie Mix
• 4 Piece Eggs
• 1 Cup Oil or Butter Or 1/2 stick melted butter
• ¼ Cup Water
• 1 Can Chocolate Fudge Frosting For glaze

Instructions

1. 1Mix all ingredients together
2. 2Preheat oven to 350°
3. 3Spray a 9X13 or a Bundt cake pan with non-stick spray
4. 4Put mix in pan
5. 5Bake at 50-55 minutes
6. 6Let rest in pan for 10 minutes, flip out on a rack to cool fully
7. 7For the glaze, open a can of chocolate fudge frosting, place in a bowl and heat in microwave oven for 45 seconds
8. 8Drizzle over cake

Ingredients

• 1 English Cucumber
• 1 Purple Onion
• 1 Tomato
• Lemon Juice To taste
• Olive Oil To taste
• Salt To taste
• Parsley Chopped, to taste

Instructions were not provided for this recipe.

Ingredients

• 24 Piece Jumbo Shells Uncooked
• 1 lb Ground Beef
• 1 Can Tomato Paste
• ½ Cup Water
• 8 oz Chive and Onion Cream Cheese
• 1 ½ Cup Italian Cheese Blend
• ½ Cup Parmesan Cheese
• 1 Piece Egg

Instructions

1. 1Heat oven to 350°. Cook and drain shells
2. 2Cook meat 5 to 7 minutes, drain and cool for 5 minutes
3. 3In bowl mix pasta, sauce and water. Cover and rinse water. One cup in the bottom of a 9x13 unglazed pan
4. 4In another bowl mix 1 cup of cheese, parmesan cheese, egg, and meat
5. 5Spoon heaping TBS in each shell, place in pan, pour sauce over shell. Cover with foil
6. 6Bake 40 to 45 minutes, or until bubbly around sides and filling is set
7. 7Uncover, sprinkle remaining cheese over shells and return to oven for 10 minutes
8. 8Let rest for 10-15 minutes. Enjoy

Ingredients

• 4 Cup White Bread cubed (8 slices)
• ½ Cup Raisins
• 2 Cup Milk
• ¼ Cup Butter
• ½ Cup Sugar
• 2 Eggs slightly beaten
• 1 tbsp Vanilla

Bourbon Sauce

• 1 Cup Brown Sugar packed
• ½ Cup Butter not margarine
• 2 tbsp Whipping Cream
• 3 tbsp Bourbon or 2 tsp brandy extract
• ½ tsp Cinnamon optional

Instructions

1. 1Preheat oven to 350°.
2. 2Combine bread and raisins in bowl.
3. 3Combine milk and ¼ cup butter in 1 quart sauce pan.
4. 4Cook over medium heat until butter is melted (4-7 minutes).
5. 5Pour milk mixture over bread; let stand 10 minutes.
6. 6Stir in all remaining pudding ingredients.
7. 7Pour into a greased 1½ quart casserole dish.
8. 8Bake for 40-50 minutes or until set in center.
9. 9For the Bourbon Sauce: Combine all sauce ingredients in a quart saucepan.
10. 10Cook over medium heat stirring occasionally until mixture thickens and comes to a full boil (5-8 minutes).
11. 11To Serve: Spoon warm pudding into individual dessert dishes. Serve with sauce. Store refrigerated.

Ingredients

• ⅓ Cup Soy Sauce
• 1 tbsp Ginger grated
• 1 tbsp Honey
• 1 tbsp White Wine Vinegar
• 2 Garlic cloves, grated
• 2 tbsp Canola Oil
• 4 Boneless, Skinless Chicken Thighs
• 2 Carrots peeled into ribbons (about 1 cup)
• 3 Ramen Noodles packages (discard seasoning packet)
• 1 Cup Purple Cabbage sliced
• 1 Cup Yellow Onion sliced
• 4 Scallions thinly sliced

For Serving

• Sriracha Hot Sauce to taste
• Lime Wedges for serving

Instructions

1. 1In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic, and 1 TBS of the canola oil. Add the chicken and marinade for 15 minutes.
2. 2In the meantime, use a vegetable peeler to create ribbons from the carrot; there should be about 1 cup of carrot ribbons.
3. 3Bring a medium pot of water to a boil, remove from heat and add the ramen noodles. Let sit for 2 minutes, then drain.
4. 4Heat the remaining 1 TBS canola oil in a large skillet or wok.
5. 5Remove the chicken from marinade, reserving the marinade. Stir fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside.
6. 6Add the cabbage, onions, and carrots to the skillet and stir fry for 30 seconds.
7. 7Add 1/4 cup of water, scraping up any browned bits from the bottom.
8. 8Add the cooked Ramen noodles, cooked chicken, and reserved marinade to the skillet along with the scallions.
9. 9Stir fry until everything is heated through and uniformly combined, for additional minute.
10. 10Serve immediately with Sriracha and lime wedges.