Creamed Spinach

1 stick butter
8 cloves garlic, minced
20 oz spinach
1 cup heavy cream
8 oz cream cheese, cut into small pieces
2 tsp Italian seasoning
½ tsp sea salt
½ tsp black pepper
Parmesan cheese for topping

Melt butter in large skillet with tall sides over medium heat. Add minced garlic and saute until fragrant.

Add spinach and saute for 2-4 minutes until wilted.

Add heavy cream, cream cheese, sea salt, pepper, and Italian seasoning. Reduce heat and stir constantly until cheese melts, then cook a few minutes until thickened. (Sauce will thicken as it cools.) Sprinkle with parmesan cheese for serving.

Banana Pudding

2 large boxes vanilla pudding mix
1 box Nilla wafers
1 container Cool Whip
2-3 bananas
4 cups milk

Mix together vanilla pudding mix and milk until lumps are gone and pudding begins to set. Gently fold in Cool Whip.

Spread a single layer of Nilla wafers on bottom and sides of serving dish. Top with a single layer of banana slices. Add pudding mixture. Top with crumbled Nilla wafers if desired. Refrigerate for several hours before serving.

Zucchini Bread

3 eggs

1 c vegetable oil

2 ¼ c sugar

3 tsp vanilla extract

2 c grated zucchini

3 c all-purpose flour

3 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

1 tsp baking powder

Preheat oven to 325°.

Mix eggs, oil, sugar, and vanilla. Add flour, cinnamon, salt, baking powder, and baking soda.

Add shredded zucchini and combine.

Spray two 4x8" loaf pans with cooking spray. Pour mixture into pans, no higher than ⅔ full.

Bake at 325° for 45-55 minutes.

Taco Pie

1 lb ground beef
1 packet taco seasoning
3 green onions, chopped
¼ c salsa
1 c shredded Mexican blend cheese
4 large eggs
⅔ c heavy cream
½ tsp salt

Preheat oven to 350°.

Cook ground beef in skillet. Add taco seasoning and salt.

Mix eggs and heavy cream. Add green onion, salsa, and ¾ c of shredded cheese.

Spray 9" pie pan with cooking spray. Pour mixture over cooked meat in pie pan. Sprinkle remaining cheese on top.

Bake at 350° for 34-45 minutes.

Serve with favorite toppings such as sour cream, guacamole, salsa, lettuce, tomatoes, and chopped green onions.

Enchilada Casserole

3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil
2 garlic cloves, minced
¼ cup all-purpose flour
1 teaspoon ground cumin
1 tablespoon minced canned chipotles in adobo
1 can (14½ ounces) chicken broth
8 corn tortillas (6-inch)
½ cup grated Monterey Jack or cheddar cheese

Salt and pepper

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12-14 minutes. Shred cooked chicken and set aside. 

While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook for 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, for 1 minute. Whisk in broth and ½ cup water; bring to a boil. Reduce to a simmer and cook, whisking occasionally, until sauce has thickened slightly, 5-8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400 degrees. Pour ¼ cup sauce into bottom of a baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave for 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Roasted Vegetable Pasta

2 zucchini
1 eggplant
2 pints grape tomatoes
¼ cup olive oil
1¼ cups finely shredded mozzarella
3 cloves garlic, minced
1 pound penne pasta
salt and pepper, to taste

Preheat oven to 400°.

Cut vegetables into ½" cubes and arrange in a single layer on two baking sheets with raised sides. Toss with a small amount of olive oil and salt and pepper. Roast vegetables for 40-45 minutes, rotating top and bottom pan and stirring every 15 minutes.

Approximately 15 minutes before vegetables are done, cook pasta according to package directions (approximately 7-10 minutes). Drain pasta and pour into a large serving bowl.

Drizzle 1/4 cup olive oil over the top and add garlic and cheese, reserving a small amount of cheese. Add hot roasted vegetables and toss gently to combine well. Garnish with remaining cheese and serve.

Creamy Turkey Soup

3½ cups chicken broth
1 cup heavy cream
3 tbsp butter
2 carrots, sliced
3 celery stalks, sliced
1 small peeled potato, diced
1 onion, diced
2 cups shredded cooked turkey
5 sage leaves, chopped (about 1 tbsp)
1 tsp of dried thyme
1 tsp of dried sage
Salt and pepper to taste

Melt the butter over medium heat. Add the onions, carrots, potato and celery. Let cook until onions are soft.

Add the broth and cover the pot, letting it simmer for about 20 minutes, or until the carrots have softened.

Add turkey and herbs and let simmer for about 3 minutes, then add cream. Serve when soup is heated through. 

Pork Loin with Wine and Herb Gravy

¼ c olive or vegetable oil
5 cloves garlic, peeled and sliced in half lengthwise
2 tbsp fresh rosemary leaves, chopped
¼ c fresh sage leaves, roughly chopped
2 lb center pork loin (or two 1 lb pork tenderloins)
1¼ c dry white wine
Kosher sat and freshly ground black pepper
½ c chicken broth or stock
½ c heavy cream

Heat oil in a large Dutch oven over medium-high heat. Saute the garlic, rosemary and sage for about 1 minute. Add pork to the pan on top of the herbs. Saute pork for about 5 minutes on each side, then remove it to a plate. Add wine to the pan and cook 1-2 minutes, scraping browned bits with a wooden spoon.

Reduce heat to medium-low. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1½ hours, flipping the pork and scraping the bottom of the pan every 20 minutes. Make sure there continues to be some liquid in the pan; add small amounts of warm water if necessary.  When the pork is cooked through (about 150°), remove to a cutting board to rest. 

Increase heat to medium. Deglaze pan with a splash of white wine for 1-2 minutes, then add chicken stock. Remove pot from heat and allow to cool for 20 minutes.

When the liquid has cooled, add cream and return pan to medium-low heat, stirring constantly until it thickens. (If gravy is too thin, mix 2 tbsp cornstarch with 2 tbsp water and add a bit at a time until it thickens to your liking.) Add salt and freshly ground pepper to taste.

Slice the pork very thinly and serve with warm gravy over top.

Slow Cooker Chicken Marsala

4 boneless skinless chicken breasts
Salt and pepper to taste (about ½ tsp of each)
2 tsp minced garlic
1 c sliced mushrooms
1 c sweet marsala cooking wine
½ c water
¼ c cornstarch
Fresh parsley, roughly chopped

Lightly grease crock pot with nonstick spray. Season chicken with salt and pepper and place in the bottom of the pot. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.

Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir. Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Add salt and pepper to taste. Sprinkle with parsley and serve.

Carne Asada Street Tacos

1 lb flank or skirt steak
12 corn tortillas

2 c queso fresco

Lime wedges, cilantro, and chopped red onions for garnish

Marinade
3-4 limes, juiced
1 orange, juiced
¼ c olive oil
5-6 cloves garlic, minced
½ jalapeño, finely chopped with seeds removed
1 tsp cumin
½ tsp chili powder
½ tsp oregano
½ tsp salt
Several grinds of fresh black pepper
¾ c chopped fresh cilantro


Combine marinade ingredients in small bowl and mix well. Put steak and marinade in ziploc bag and let steak marinate for a few hours.

Grill steak to desired doneness (preferably medium rare). Remove from grill and let steak rest a bit, then slice against grain into thin strips.

Fill warmed corn tortillas (use two per taco) with some steak, top with additional cilantro, onions and squeeze of lime.

Pasta with Marinated Tomatoes and Mozzarella

8 oz angel hair pasta
½ c small mozzarella balls
2 pounds assorted tomatoes, roughly chopped
1 small shallot, minced
3 garlic cloves, crushed
½ c red wine vinegar
3 tbsp extra virgin olive oil
1½ c tsp kosher salt
½ c tsp freshly ground black pepper
1 c loosely packed fresh basil leaves
¼ c cup loosely packed Italian parsley leaves

Gently stir together tomatoes, minced shallot, crushed garlic, vinegar, olive oil, salt, and pepper, and set aside for 1 hour and 45 minutes, tossing occasionally. Stir in basil leaves and Italian parsley leaves.

Cook pasta according to package directions; drain and return to pot to cool slightly. Spoon in tomatoes and vinaigrette; add mozzarella balls. Serve immediately.

Banana Nut Muffins

1¾ c all purpose flour
¾ tsp baking soda
¼ tsp salt
½ c chopped nuts
1 c sugar
3 tbsp milk
2 egg
⅔ c vegetable oil
2 bananas, mashed (or 1 c fruit)

Preheat oven to 350°.

Mix together flour, baking soda, salt, and sugar. Blend in eggs, oil, and milk. Add banana and nuts.

Bake at 350° for 1 hour.

Cauliflower Shepherd's Pie

Mashed Cauliflower
1 medium head cauliflower, washed and cut in florets
3 Tbsp butter, cubed
¼ tsp fine sea salt
½ Tbsp dried or fresh parsley

Sprinkle of pepper and garlic powder

Base
2 Tbsp olive oil
2 large cloves garlic, minced
1 small onion, finely chopped
⅔ cup carrots, chopped
2 stalks celery, chopped
2 cups fresh mushrooms, diced
1 lb lean ground beef, browned
½ tsp fine sea salt
1 Tbsp Worcestershire
½ cup beef broth
½ tsp soy sauce
¼ cup tomato paste
½ Tbsp parsley
1 cup frozen peas

Topping
1 cup mozzarella cheese, shredded
1 Tbsp parmesan cheese
Paprika

Place cauliflower in a large pot covered with water and bring to a boil. Reduce to a gentle boil and cook with lid on for 8 - 10 minutes. Cauliflower should be tender but not mushy. Remove from heat and drain well. Put the cauliflower back in pot with lid on and let stand for 5 minutes. (This ensures the cauliflower doesn't get watery.)  Place cooked cauliflower in the food processor with butter and spices. Pulse until it becomes whipped/consistency of mashed potatoes.

Brown the ground beef over medium heat. In a separate pan, fry the oil, garlic, onion and carrots over medium heat until softened, about 3 -5 minutes. Add celery and mushrooms and cook for one additional minute. Add browned ground beef, salt, Worcestershire, broth, soy sauce, tomato paste and parsley to the mixture. Simmer over medium heat for about 15 minutes until cooked through and some of the juice has cooked off. Add frozen peas for the last 10 minutes.

Preheat the oven to 350°. Spread the beef mixture into a 9x13 casserole dish. Top with mashed cauliflower. Sprinkle with mozzarella cheese, parmesan cheese and a dash of paprika. Bake in the oven for 45 minutes until bubbling and cheese is cooked.  Let stand for 5 - 10 minutes before slicing and serving.

Man-Pleasing Mustard Maple Chicken

4 boneless skinless chicken breasts (or 1.5 lbs thighs)
¼ cup real maple syrup
½ cup Dijon mustard
1 tbsp vinegar
Salt and pepper to taste

Preheat oven to 475°. Grease glass baking pan and line with foil for easy cleanup.

Salt and pepper the chicken on both sides, then place in pan. Mix syrup, mustard, and vinegar and brush or pour over chicken on both sides.

Bake at 475° for 40 minutes.  Baste the chicken with the sauce halfway through. Let rest for 5 minutes before serving.

Toffee Dip with Apples

¾ cup packed brown sugar
½ cup powdered sugar
1 tsp vanilla
8 oz pkg. cream cheese, softened
¾ cup toffee bits

Combine the first four ingredients in a bowl and beat with an electric mixer until smooth. Add toffee bits and mix well. Cover and chill for at least an hour before serving. Serve with sliced apples.

PF Chang's Mongolian Beef

Sauce:
2 tsp vegetable oil
¾ cup brown sugar
1 tsp chopped ginger
1 tbsp chopped garlic
½ cup soy sauce
½ cup water

Mix all ingredients in a small saucepan over medium heat. Bring to a simmer and let the sauce thicken slightly. Remove from heat and set aside.

Steak:
1 cup vegetable oil
1 lb flank steak
2 green onions chopped
¼ cup corn starch

Slice flank steak against grain into ½-inch strips. Put corn starch and steak in ziploc bag and shake to dredge. Place in fridge for a few minutes to set while you prepare the saute pan. Heat oil in a large skillet or wok. Add the beef to the oil and cook for 2-3 minutes per side until brown and cooked through. Remove beef and set aside. Pour out oil from skillet and return to heat. Add beef and sauce and saute for 3-4 minutes. Add the green onions and saute for one minute. Serve over cooked white rice and garnish with some chopped green onions.

Garbanzo Bean Soup

1 chorizo link (about 1.5 oz)
2 slices bacon
3 fresh garlic cloves, minced
1 tablespoon olive oil
2 cups frozen seasoning blend (diced onions, celery, bell peppers)
1 cup frozen diced green bell peppers
1 tablespoon paprika
16 oz can garbanzo beans (drained)
2 cups potatoes, cubed
14 oz chicken broth
1 ¾ cups water
1 packet sazón

Preheat large saucepan on medium-high 2-3 minutes. Dice chorizo and bacon into small pieces; place in saucepan. Add garlic cloves into pan. Stir in oil, seasoning blend, peppers, and paprika. Cook 6-8 minutes, stirring occasionally, or until onions are tender.

Stir in remaining ingredients. Cover and bring to a boil. Boil 8-10 minutes, stirring occasionally, or until potatoes are tender.

Cola BBQ Steak

1½ lb steak (NY strip/ribeye/tenderloin)
1 tbsp olive oil
2 tsp steak seasoning
½ cup BBQ sauce + cola to taste

Preheat grill.  Coat steaks on both sides with olive oil and seasoning.  Grill 4-5 minutes per side.

Brush BBQ sauce over both sides of steak during last 2 minutes of grill time.  Let stand 5 minutes to rest before slicing.

Corned Beef and Cabbage

1 corned beef brisket with spice packet (3 lbs)
1 head cabbage
3 large potatoes
12 oz baby carrots
1 onion
3 cups water
2 tbsp minced garlic
2 tbsp apple cider vinegar
2 tbsp sugar
½ tsp pepper

Peel and cut potatoes into large chunks. Cut the onion into wedges. Place the vegetables (potato, onions, and carrots) in the crock pot.

Combine the water, garlic, apple cider vinegar, sugar, pepper, and the spice packet that came with the brisket. Pour mixture over the vegetables.

Cut the brisket in half and set on top of the vegetables. Cut the cabbage head into wedges (remove the core) and place on top of the brisket.

Cover and cook on Low for 8 hours or until the meat and vegetables are tender.

White Chicken Chili

1½ pounds uncooked chicken breast (cut into 1-2” chunks)
2 15 oz cans of white beans (drained)
1 15oz can of white corn (drained)
1 onion, chopped (sweet/Vidalia)
1 clove garlic, finely chopped
1 package taco seasoning
1 7 oz can of chopped green chiles
1 can cream of chicken soup
1 14 oz can of chicken broth

Place chicken in the bottom of the crock pot. Add beans, corn and onion. Mix the next 5 ingredients and pour over the top. Cover and cook on Low for 8-10 hours (or on High for 4-5 hours).

Before serving, use a potato masher to break up the chicken. Do this very quickly with pressure and alternating directions. The consistency should change from brothy with chunks of meat and beans to a very thick and even consistency.

Add shredded cheese and/or sour cream to the top before serving.

Lemon Rosemary Garlic Chicken and Potatoes

⅓ cup olive oil
2 lemons, sliced

¼ cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
10 garlic cloves, smashed
3 tbsp fresh rosemary leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsp olive oil
6 chicken legs (about 1½ lb)

4 skin-on, bone-in chicken thighs (about 2½ lb)

2 lbs small red potatoes
Crusty French bread

Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.

Place a roasting pan on stove top over 2 burners. Add 3 tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9-10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.

Bake at 450° for 45-50 minutes or until chicken is done. Serve chicken with sauce and French bread for dipping.

Potato Salad

6 medium/large pota­toes
6 large hard-boiled eggs
½ medium sweet yel­low onion, diced
1½ cups chopped celery

½ cups mayonnaise

½ cup sour cream

1 tbsp yellow mustard

Salt and pep­per to taste

Rinse pota­toes with skin on and boil whole until done, but still firm (not mushy) – approximately 20 minutes. Let cool, then peel and chop into cubes.

Chop hard-boiled eggs.

Com­bine pota­toes, eggs, onion, and cel­ery in a large bowl. In a separate bowl, mix mayo, sour cream, mustard and salt and pepper.  Fold into potato mixture carefully.  Refrigerate 2 hours before serving.

Homemade Snickers Bars

Bottom chocolate layer
1¼ cups milk chocolate chips
¼ cup peanut butter

Thoroughly grease baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

Nougat layer
¼ cup unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup peanut butter
1½ cups salted peanuts chopped, roughly chopped
1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel layer
14-oz bag of caramels
¼ cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth (about 10 minutes). Pour over nougat layer and let cool completely.

Top chocolate layer
1¼ cups milk chocolate chips
¼ cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.  Refrigerate for at least one hour before serving, then cut as desired.

Caramel Cake

Cake:
1 stick unsalted butter, softened, cut into ½-inch cubes
1¼ cups sugar
½ cup firmly packed light brown sugar
3 large eggs
2 cups all-purpose flour, sifted
1 cup well-shaken buttermilk
1 tsp baking soda
1 tbsp white vinegar

Frosting:
½ cup firmly packed dark brown sugar
1¼ sticks unsalted butter, at room temperature, cut into ½-inch cubes, divided
⅓ cup heavy cream
8 oz cream cheese, softened
¼ tsp salt
2 cups confectioners’ sugar, sifted

Topping:

Caramel sauce (e.g., Smucker's)

Preheat the oven to 350°F.  Grease two 8" round cake pans, line them with parchment paper, and grease the parchment. Dust the parchment with flour and knock out the excess.

Beat the butter on medium speed until creamy, about 1 minute. Add both sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour in three parts, alternating with the buttermilk, beginning and ending with the flour.  In a small bowl or cup, dissolve the baking soda in the vinegar and beat it into the batter until combined.

Divide the batter between the prepared pans and smooth the tops. Bake for 32 to 37 minutes, rotating the pans halfway through the baking time, until the cake tops are slightly browned and a toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Turn the cakes out onto the racks and let cool completely. Remove parchment.

In a saucepan over medium heat, stir together the brown sugar and ½ stick of the butter until melted and combined. Bring the mixture to a boil and boil for 10-15 seconds. Remove from the heat, whisk in the cream, and transfer the mixture to a bowl to cool completely.

Once the brown sugar mixture is nearly cool, place the remaining 3 ounces of butter in a bowl and beat until it is lump free. Add the cream cheese and salt and continue beating until mixture is smooth. Turn the mixer to low and stream in the brown sugar mixture. Add the confectioners’ sugar, and beat until smooth. If the mixture feels too loose, refrigerate it for 5 to 10 minutes until it firms up.

Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about ¾ cup frosting on top. Place the next layer on top, then trim and frost it the same way. Frost the sides of the cake with the remaining frosting, drizzle with the caramel sauce and refrigerate the cake for 15 minutes to set before serving.  Serve at just below room temperature.

Brownies

4 eggs
1½ cups vegetable oil
2 cups all-purpose flour
2 cups white sugar
½ cup cocoa powder
1 tsp baking powder
1½ tsp salt

Preheat oven to 350°. Grease a 9x13" baking pan.

In a large bowl, beat the eggs and vegetable oil together until well blended. Combine the flour, sugar, cocoa powder, baking powder and salt; stir into the egg mixture. Spread evenly into the prepared pan.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool before cutting into squares.

Pig Pickin' Cake

1 yellow cake mix (with pudding in the mix)
4 eggs
¾ cup oil
Small can mandarin oranges in syrup

Preheat oven to 350°.

Combine cake mix, eggs and oil. Add oranges and juice and continue to mix until oranges are evenly incorporated into the batter. Pour into 2 or 3 greased and floured 9" round cake pans. Bake for 20 minutes.  Allow to cool thoroughly before frosting.

Frosting:

5 oz vanilla instant pudding
20 oz crushed pineapple
12 oz Cool Whip, thawed

Combine pudding mix and pineapple with juice. Fold in Cool Whip. Mix until thoroughly combined. Spread frosting between layers.  Cover sides and top of cake generously with frosting. Keep refrigerated until ready to serve and refrigerate any leftovers.

Pumpkin Dip

15 oz canned pumpkin
5 oz vanilla instant pudding (unprepared)
16 oz cool whip
½ tbsp pumpkin pie spice
½ tbsp cinnamon

Mix all ingredients.  Chill before serving with graham crackers, vanilla wafers, gingerbread, or apple slices.

Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 tsp dried basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half-and-half
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to crock pot.  Cover and cook on Low for 5-7 hours, until flavors are blended and vegetables are soft.

About 40 minutes before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.

Add all back into the slow cooker. Stir and add the Parmesan cheese, half-and-half, salt and pepper. Add additional basil and oregano if needed.

Cover and cook on Low for another 30 minutes or so until ready to serve.

Crack Potato Casserole

32 oz sour cream
2 cups shredded cheddar cheese
6 oz real bacon bits
2 packets ranch dressing mix
2 lbs frozen hash brown potatoes (shredded)

Preheat oven to 400°.Combine first four ingredients, then mix in hash browns. Spread into a greased 9x13" pan. Bake 45-60 minutes until golden brown and slightly crispy on top.

Horchata (Rice Milk)

1 cup uncooked white long-grain rice
5 cups water
½ cup milk
½ tbsp vanilla extract
½ tbsp ground cinnamon
⅔ cup sugar

Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute.

Let rice and water stand at room temperature for a minimum of 3 hours.

Strain the rice water into a pitcher and discard the rice.

Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

Copycat Bang Bang Shrimp Sauce

2½ tbsp mayonnaise

2 tbsp green onions, chopped fine
1½ tbsp Thai Sweet Chili Sauce
½ tsp Sriracha (or to taste)

Greek Tortellini Salad

20 oz cheese tortellini
1½ cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
½ red onion, chopped
¾ cup crumbled feta cheese

Dressing
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
½ teaspoon dried oregano
Salt and pepper, to taste

Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.  Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Chill before serving.

Crock Pot Beef Stroganoff

2 lbs cubed stew meat
2 cans cream of mushroom soup
1 large onion, diced
2¾ tbsp Worcestershire sauce 

½ cup water
1 tsp garlic salt

1 tsp paprika

8 oz cream cheese, cubed

Combine all ingredients in crock pot except for cream cheese.  Stew meat should be added after other ingredients are well blended.

Cook on Low for 8 hours. Before serving, turn to High and add cream cheese, stirring until combined. Cover and let cook for another 10 minutes.  Serve over noodles or mashed potatoes.

Toffee Crackers

1 cup unsalted butter (not margarine!)
1 cup brown sugar, packed tightly
2 cups semi-sweet chocolate chips
40 saltine crackers

Preheat oven to 350ºF.

Line a jelly roll pan with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil.

Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly.

Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let sit for 3-5 minutes. Sprinkle on the chocolate chips, let soften and melt, and then spread into an even layer. 

Let cool in refrigerator until hardened. Break into pieces for serving.

Crock Pot Potato Soup

2 lbs red potatoes, peeled and cut into ½" cubes
¾ cup finely chopped carrots
1 medium onion, finely chopped
3 cups chicken broth
½ tsp salt
1 cup whole milk
¼ tsp black pepper
2 cups shredded Cheddar cheese

Place potatoes, carrots, onion, broth and salt in crock pot. Cover and cook on Low for 6-7 hours.

Stir in milk and pepper. Cover and cook on High for 15 minutes. Stir in cheese and stir until melted.

Ranch Pretzels

1 oz packet ranch dressing mix

¼ cup vegetable oil

½ tsp garlic salt

1 bag mini twist or stick pretzels 

Preheat oven to 250°.

Toss all ingredients together in a large mixing bowl. Pour onto a large baking sheet in a single layer. Bake 15 minutes, stirring every 5 minutes.  Cool and store in a ziploc bag or container with a tight-sealing lid.

Fried Honey Garlic Pork Chops (or Chicken)

6 center loin pork chops, well trimmed or 4-6 boneless skinless chicken breasts

Dredge:

1 cup flour
2 tsp salt
2 tsp black pepper
1½ tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
½ tsp cayenne pepper

Egg Wash:

2 eggs
4 tbsp water

Sauce:

2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper

Season the pork chops/chicken with salt and pepper, then dip in the flour and spice mixture. Dip into the egg wash and then a final time into the flour and spice mix, pressing firmly.

Heat oil in a large skillet over medium heat (should be about ½" deep). Fry pork chops/chicken gently for about 4-5 minutes per side until golden brown and crispy.  Place on wire rack or paper towel-covered plate.In a saucepan over medium heat, cook minced garlic in 2 tbsp olive oil; avoid browning.  Add honey, soy sauce, and pepper.  Simmer together for 5-10 minutes, watching carefully that it does not foam up over the pot.  Remove from heat and allow to cool for a few minutes before serving over pork chops/chicken.

Olive Garden Alfredo Sauce

1½ cup milk
1½ cup heavy cream
½ cup Parmesan cheese, grated
½ cup Romano cheese, grated6 large egg yolks
Salt and pepper to taste

Heat milk and cream over medium heat in a heavy saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens.

Season to taste with salt and pepper. Serve over cooked pasta.

Copycat Chicken Bryan

2 boneless skinless chicken breasts
Salt and pepper to taste
Olive oil
4 oz goat cheese
6 sun-dried tomatoes, chopped
2-4 tbsp fresh basil, chopped
4 tsp onion, minced
4 tsp garlic, minced
1 stick butter, divided
6 tbsp white wine
½ cup fresh lemon juice

Brush chicken on both sides with olive oil and season with salt and pepper.  Grill chicken until done (internal temp of 165°).

While chicken is grilling, sautee onion and garlic in 2 tbsp butter.  Add white wine and lemon juice, reduce heat to medium-low and simmer for 10 minutes.  Add remaining 6 tbsp butter, a little at a time, until it melts.  Add chopped sun-dried tomatoes and basil and reduce heat to low.  Watch sauce carefully to avoid overheating.

Top each chicken breast with 2 oz goat cheese until cheese warms and softens.  Spoon lemon butter sauce over chicken breasts before serving.

Crab Pasta Salad

4½ cups uncooked tricolor spiral pasta
16 oz imitation crabmeat
¼ cup chopped celery

¼ cup chopped green pepper

¼ cup chopped onion
½ cup reduced-fat mayonnaise
½ cup reduced-fat ranch dressing
1 tsp dill

Cook pasta according to package directions; drain and rinse in cold water. Place in large bowl; add the crab, celery, green pepper and onion.

In a small bowl, combine the mayonnaise, ranch dressing and dill. Pour over pasta mixture; toss to coat.

Cover and refrigerate for at least 2 hours before serving.

Strawberry Cream Dessert

2¼ cups graham cracker crumbs

6 tbsp sugar

10 tbsp butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
24 oz cool whip, divided
1 pkg (3 oz) strawberry gelatin
½ cup boiling water
1 cup strawberry yogurt

Topping:
2 tbsp graham cracker crumbs
1½ tsp sugar
1½ tsp butter, melted

Layer 1:
Combine cracker crumbs, sugar and melted butter. Press into an ungreased 9x13" pan. Refrigerate for 15 min.

Layer 2:
Beat cream cheese and powdered sugar until smooth. Whisk in 1 cup cool whip. Spread over the prepared crust. Refrigerate for 15 min.

Layer 3:
In a large bowl, dissolve gelatin completely in boiling water. Whisk in yogurt, then 6 cups of cool whip until blended. Spread over cream cheese layer. Refrigerate for 1 hour.

Layer 4:
Spread remaining cool whip over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients and sprinkle over the top.

Chocolate Pudding Popsicles

1 package chocolate sugar-free pudding
2 cups milk
1 cup cool whip

Beat pudding mix and milk in medium bowl with whisk for 2 minutes.  Stir in cool whip.

Pour into popsicle molds and freeze for 4 hours or until firm.

Fruit Dip

8 oz cream cheese, softened
7 oz marshmallow fluff
1 cup powdered sugar

Combine all ingredients and chill before serving with fruit.

Lemon Delight

1 cup all-purpose flour
½ cup plus 2 tbsp chopped pecans, divided
1 stick butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip, divided
2 (3.4 oz) packages lemon instant pudding mix
2⅔ cups milk

Preheat the oven to 375°.

Combine flour, ½ cup pecans and butter in a medium bowl and mix well. Press onto the bottom of a rectangular baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.

Place cream cheese in a medium bowl and beat with an electric mixer at medium speed. Add powdered sugar and beat until mixture is light and fluffy.

Add 1 cup cool whip to cream cheese mixture and fold in gently. Spread over cooled crust.

Combine pudding mix and milk in a medium bowl and beat until thickened. Spread on top of cream cheese layer. Top with the remaining cool whip and pecans. Chill, covered, for 1 hour before serving.

Dry Onion Soup Mix

½ cup dry minced onion
⅔ cup beef bouillon granules
¼ tsp onion powder
¼ tsp celery seed
¼ tsp sugar


Note: 5 tbsp of the above mixture = 1 packet

Pioneer Woman's Crashed Potatoes

12 whole new potatoes
3 tbsp olive oil
Kosher salt to taste
Black pepper to taste
Rosemary or other herb(s) to taste

Preheat oven to 450°.

Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender.

Generously drizzle olive oil on a sheet pan. Place cooked potatoes on the pan, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes.  Rotate the potato masher 90° and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped herbs.

Bake for 20-25 minutes until golden brown.

Crock Pot Salisbury Steak

2 lbs lean ground beef
1 oz packet dry onion soup mix
½ cup Italian seasoned bread crumbs
¼ cup milk
¼ cup all-purpose flour
2 tbsp vegetable oil
2 cans cream of chicken soup
1 oz packet dry au jus mix
¾ cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the crock pot, stacking alternately like a pyramid.

In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. 

Cook on Low for 4-5 hours, until meet is well done.

Ranch Dressing

1 cup Greek yogurt
1 packet Hidden Valley Ranch dressing mix
½ cup 1% milk

Whisk ingredients together and chill for at least 1 hour before serving.

Copycat Chick-Fil-A Bites

2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
¾ cup milk
¼ cup dill pickle juice
1 egg
1¼ cups flour
2 tbsp powdered sugar
2 tsp salt
1 tsp pepper
½ cup peanut or vegetable oil, divided
Whisk together egg, milk and pickle juice, and pour into a large ziploc bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.

Combine flour, powdered sugar, salt and pepper in a large ziploc bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.

Heat half the oil in a large skillet over medium-high heat. (Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready; if it pops, lower the temperature a bit.)

Gently place chicken pieces into the oil with tongs. Do this in two batches to avoid overcrowding the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper towel covered plate.

Carefully drain the used oil or get a new skillet.  Heat the other half of the oil and repeat the process with the remaining chicken pieces.

Serve chicken bites with the dipping sauce below.

Honey Mustard Dipping Sauce
½ cup plain Greek yogurt
1½ tbsp yellow mustard
1 tbsp Dijon mustard
2 tbsp honey

Hawaiian Roll Sandwiches

12 mini Hawaiian sweet rolls
1 onion, minced
1 stick butter
3 tbsp Dijon mustard
2 tsp Worcestershire sauce
3 tsp poppy seeds
½ lb shaved ham
8 slices Swiss cheese

Preheat oven to 350°.

Melt butter in small skillet over medium head and add onions.  Stir mustard, Worcestershire sauce, and poppy seeds into melted butter/onion mixture.  Simmer for several minutes.

Slice rolls and place bottoms into a foil-lined 9x13" pan.  Spread ¾ of the onion mixture on the roll bottoms, followed by ham and cheese.  Add roll tops and spread remaining onion mixture over top.

Bake covered with foil for 20 minutes.

Avocado Chicken Salad

2 cups cooked chicken, shredded
1 avocado
2 green onions, sliced
2 tbsp cilantro, chopped
Lime juice to taste
Salt and pepper to taste
Mayo to taste (optional)

Pioneer Woman's Marlboro Man Sandwich

2 medium onions, sliced
1¼ stick butter
2 lbs cube steak, cut into ¼-inch strips
1 tsp kosher salt
1 tsp black pepper
¼ cup Worcestershire sauce
5 dashes Tabasco sauce
4 whole deli rolls (crusty), split
8 slices (thick) fresh mozzarella
8 slices (thick) ripe tomato
1½ cup arugula

Season meat with salt and pepper. Set aside.

Melt ⅓ stick of butter in a skillet over medium-high heat. Cook onions for several minutes, until golden brown. Remove to a separate plate and set aside.

Return skillet to stove and increase heat to high. Add another ⅓ stick of butter. When melted, add meat to pan in a single layer. Do not stir. Allow meat to sit, undisturbed, for a minute in order to brown. With a spatula, flip meat to the other side and allow to brown. Reduce heat to low. Add onions back into pan, then add Worcestershire, Tabasco, and remaining ⅓ stick of butter. Stir and allow to simmer.

Melt 1/4 stick of butter on griddle. Place roll halves, cut side down in butter and brown over medium-low heat until golden brown.

Spoon meat/onion mixture over bottom half of rolls. Spoon 1-2 tbsp of the pan juice over the top. Lay two mozzarella slices on each sandwich, followed by two tomato slices. Top with arugula, then press the other half of the roll on top. Cut in half and serve immediately.

Blue Cheese Chopped Salad

Candied Pecans
⅓ cup pecans, sliced lengthwise
½ tsp cinnamon
1 tbsp dark brown sugar
1½ tsp butter, melted

Salad

9 cups chopped lettuce1 green onion, chopped

1 carrot, thinly shredded

Blue Cheese Vinaigrette
¼ cup olive oil
¼ cup white vinegar
¼ tsp balsamic vinegar
2 tsp Dijon mustard
2 tbsp sour cream
2 tbsp chopped fresh basil
Salt and freshly ground black pepper, to taste
½ cup crumbled blue cheese

Preheat oven to 375°.

Combine cinnamon and sugar until evenly blended.  Toss pecans with melted butter, then add cinnamon and sugar mixture, tossing well to ensure a thorough coating.  Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. 

Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.

Whisk together the vinaigrette ingredients.

Place the chopped lettuce, onion, and carrots in a large serving bowl.  Add the vinaigrette and toss thoroughly to coat.  Break the cooled pecans into small pieces and sprinkle them over the salad.

Crescent Roll Chicken

1 package crescent rolls
3 oz cream cheese, softened
1 cup cooked chicken breast, diced or shredded
1 green onion, chopped fine
Dash of salt and pepper
½ tsp seasoning salt
1 tbsp dried minced onion
1 tbsp parsley flakes (optional)
¼ tsp minced garlic (optional)
1 can cream of chicken soup
½ cup of milk

Preheat oven to 375°.

Mix cream cheese, chicken, onion and all seasonings together.

Spread out crescent rolls. Top with chicken mixture and roll up. Bake 12-15 minutes.

While rolls are baking, whisk together milk and cream of chicken soup over medium-low heat. Pour over chicken rolls before serving.

Grilled Balsamic Flank Steak

1 lb flank steak

¼ cup balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp dark brown sugar
1 garlic clove, minced
Salt and pepper


Combine first four ingredients in a large ziploc bag. Add steak, turn to coat; marinate for 30 minutes at room temperature.

Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.

Black Bean and Corn Salsa

16 oz bag frozen sweet corn kernels, thawed
2 cans (15 oz) black beans, drained and rinsed
1¾ cup red onion, diced
1½ cup green onion, chopped
1 large red bell pepper, diced
2 jalapeno peppers, finely minced
2 cups tomato, diced

Lime Cilantro Dressing:
2 tbsp extra virgin olive oil
¾ cup fresh lime juice
Zest of 1 large lime
1½ tablespoons garlic, finely minced
1 tablespoon ground cumin
1 teaspoon kosher salt
⅔ cup cilantro, chopped


Combine first set of ingredients in a large bowl and set aside.

Whisk together olive oil, lime juice, lime zest, garlic, cumin and salt in medium bowl. Stir in cilantro.  Pour over vegetables and toss lightly to thoroughly coat all ingredients. Chill several hours before serving.

Spinach Artichoke Dip

2 cups parmesan cheese
10 oz frozen chopped spinach, thawed
14 oz can artichoke hearts, drained and chopped
⅔ cup sour cream
1 cup cream cheese
⅓ cup mayonnaise
2 tsp garlic, minced

Preheat oven to 375°.

Combine Parmesan cheese, spinach, and artichoke hearts, followed by remaining ingredients.

Bake for 20-30 minutes.  Serve with crackers or toasted bread.

Sopapilla Cheesecake

2 cans crescent rolls
2 (8 oz) packages cream cheese (softened)
1 cup sugar
1 tsp vanilla
¼ cup butter (melted)
¼ cup sugar
1 tbsp cinnamon

Preheat oven to 325° for a glass pan or 350° for a metal pan.

Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan. Smooth out the seams before adding the filling.

Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls.

Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.

Baked Avocados

1 ripe avocado
¼ cup bread crumbs
1 garlic clove, minced
1 tbsp grated Parmesan cheese
1 tbsp basil, chopped
1 tbsp lemon juice
Salt and pepper to taste
¼ cup salsa with liquid drained

Preheat oven to 450°.

In a small bowl, combine the bread crumbs, garlic, cheese, basil, lemon juice, salt and pepper; set aside.

Cut the avocado in half and remove pit. Divide salsa between the two avocado halves. Top with bread crumb mixture.

Place on a small baking sheet and bake for 5 minutes.  Serve immediately.

Colored Sugar

1 cup granulated sugar
2 drops food coloring

Place sugar in ziploc bag or container with tight-fitting lid.  Add food coloring to sugar and shake vigorously for about 1 minute or until color is evenly distributed and there are no clumps.  Add more coloring if needed and shake again.

Crockpot Chicken and Tomato Soup

8 frozen boneless, skinless chicken breast
2 tbsp Italian seasoning
1 tbsp dried basil
2 cloves garlic, minced
1 large onion, chopped
2 (14 oz) cans coconut milk (full fat); shake before opening
2 (14 oz) can diced tomatoes
2 cups chicken broth
1 small can tomato paste
½ jar tomato sauce
Salt and pepper to taste

Combine all ingredients into the crock pot and cook on Low for 9 hours.  Remove and shred chicken with two forks, then return to crock pot and serve.

Paleo Smoothie

8 oz orange juice
1 banana (sliced)
5 strawberries
8 ice cubes
2 tsp vanilla extract
2 tsp stevia

Combine all ingredients in blender until smooth.

Pioneer Woman's Chicken with Mustard Cream Sauce

4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp butter
3 whole garlic cloves, minced
1 cup white wine
1 tbsp dijon mustard
1 tbsp grainy mustard
¼ cup heavy cream
¼ cup chicken broth
Salt and pepper, to taste

Cut the chicken breasts in half lengthwise. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until  golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.

Reduce heat to medium. Add the garlic to the pan and saute it for a minute, stirring frequently to prevent burning. Add wine and allow to cook until it’s reduced by half.  Add both mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce is too thick.

Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes before serving.

Fruit Pizza

Crust:
1½ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
1 stick butter (room temperature)
½ cup sugar
1 egg
1 tsp vanilla

Topping:
8 oz cream cheese, softened
½ cup sugar
1 tsp vanilla
1 tsp fresh lemon zest
2-3 cups strawberries, blueberries, and/or blackberries

Preheat oven to 350°.  Spray 12" pizza pan with cooking spray and set aside.

In a medium bowl, combine flour, baking powder, and salt.  Set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Add egg and vanilla until combined.  Gradually stir in flour mixture.  Spread dough evenly on pizza pan.  Bake for 12 minutes.  Set aside to cool.

In a medium bowl, mix cream cheese, sugar, and vanilla.  Spread evenly over cooled crust.  Top with berries and chill until ready to serve.

Cherry Kool-Aid Pie

9" graham cracker crust
1 package of Kool-Aid (sweetened or unsweetened, any flavor)
8 oz Cool Whip
14 oz can sweetened condensed milk

Mix Kool-Aid, Cool Whip, and condensed milk in a large bowl.  Pour filling into crust.  Let set in refrigerator for 2-3 hours.  Garnish with whipped cream, cherries, or strawberries if desired.

Orange Fluff Jello Salad

1 large package Cook and Serve vanilla pudding
1 large package orange jello
2 cups water
16 oz Cool Whip
½ bag mini marshmallows
1 can pineapple tidbits
1 can mandarin oranges
2 bananas, sliced

Mix together pudding, jello, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Strawberry Balsamic Vinaigrette

½ pint fresh strawberries, halved
1 cup olive oil
2 tbsp balsamic vinegar
½ tsp salt
¼ tspground black pepper
¼ tsp dried tarragon
¼ tsp honey

Blend all ingredients together in a food processor until smooth.

Creamy Avocado and Gouda Cheese Pasta

16 oz fettuccine pasta
2 medium size ripe avocados, pitted and removed from skins
1 clove garlic
½ lemon, juiced
½ cup milk
¾ cup gouda cheese, finely shredded or grated
¼  cup fresh basil, chopped
Salt and pepper to taste

Cook pasta according to package directions. Reserve a large coffee cup of the pasta water before draining. (Note that the pasta does not continue to cook in the sauce, so cook until desired doneness.)

While the pasta is cooking, make the sauce by placing the avocado, garlic and lemon juice into a food processor. Process until smooth. Make sure there are no longer any chunks of avocado, and then add the milk and process again until smooth. Add in the basil, cheese and a pinch of salt and pepper. Process until smooth and creamy.

When pasta is done, drain in a strainer and place the pasta into a large serving bowl. If needed, add a little of the reserved pasta water to thin the sauce a bit. Pour on the sauce and toss until fully combined. Garnish with fresh basil, crushed red pepper flakes, toasted pine nuts, and/or ground pepper.

Berry Fluff

2 cans (21 oz ea) raspberry or strawberry pie filling
1 can (14 oz) sweetened condensed milk
16 oz cool whip

In a bowl, combine pie filling and condensed milk. Fold in whipped topping. Spread into an ungreased 9x13" pan. Cover and freeze for 8 hours.  Remove from the freezer 10-15 minutes before serving.

Key Lime Pie

1 graham cracker crust
6 egg yolks
2 cans of sweetened condensed milk
1 cup of key lime juice

Preheat oven to 350°.

In a mixing bowl, add the egg yolks, condensed milk and lime juice. Mix on medium for 2-3 minutes until well combined. Pour into the pie crust.

Bake at 350° for 12 minutes. Allow to cool slightly, then refrigerate for at least 6 hours or overnight. Top with fresh whipped cream and lime zest before serving.

Chicken Pot Pie

Prepared pie crust (unbaked)
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
1 tsp salt
¼ tsp pepper
1¾ cups chicken broth
½ cup milk
¼ cup sour cream
2½ cups shredded cooked chicken (about 3-4 breasts)
2 cups frozen peas and carrots (thawed)

Preheat oven to 425°.  Prepare pie crust and place bottom crust in 9" deep-dish pan.  Do not trim edges of crust.

In a large deep skillet, melt butter over medium heat.  Add onion and cook for 2 minutes, stirring frequently.  Stir in flour, salt, and pepper until well blended.  Gradually stir in broth, milk, and sour cream, stirring frequently until mixture is bubbly and thickened.

Add chicken and mixed vegetables and allow to cook for about 1-2 minutes.  Remove from heat and spoon mixture into crust-lined pie pan.  Top with second crust and press edges together with a fork to seal, then trim edges.  Cut 4-5 slits in top crust for venting.

Bake at 425° for 20 minutes.  Remove pie and cover crust edges with strips of foil to prevent excessive browning.  Return to oven and bake for another 15-20 minutes or until crust is golden brown.  Let stand 5 minutes before serving.

Sweet & Sour Meatballs

2 jars Heinz chili sauce (12 oz)
1 jar grape jelly (32 oz)
80+ ct. bag frozen meatballs

Combine chili sauce and grape jelly in a large saucepan over medium-high heat. Once the ingredients have formed a smooth sauce, pour it over the frozen meatballs in a large crock pot.

Cook on low heat for 8 hours.

No-Bake Cookies

½ cup butter
½ cup milk
2 cups sugar
3 tablespoons cocoa powder
¾ cup peanut butter
2 cupls instant oatmeal
Pinch of salt

Bring the butter, milk, sugar, and cocoa to a boil in a medium saucepan, stirring constantly.  Remove from heat.  Stir in salt, peanut butter, and oatmeal.  Drop onto wax paper in small balls.  Chill before serving.

Mango-Lime Icebox Pie

Prepared pie crust (baked and cooled)

Filling:
1 cup mango nectar
¾ cup sugar
½ cup fresh lime juice (about 4 limes)
¼ cup cornstarch
¼ cup fresh orange juice
2 large eggs
2½ tbsp butter
2 tsp grated lime rind

Meringue:
3 large egg whites
⅛ tsp salt
½ cup sugar
¼ cup water
Grated lime rind (optional)

To prepare filling, combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.

Remove from heat; stir in butter and 2 teaspoons rind. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into prepared crust. Cover and chill 8 hours or until firm.

To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine ½ cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling; garnish with rind, if desired.

Chocolate Icebox Pie

⅔ cup milk
¾ cup semisweet chocolate morsels
¼ cup cold water
2 tbsp cornstarch
1 can (14 oz) sweetened condensed milk
3 large eggs, beaten
1 tsp vanilla extract
3 tbsp butter or margarine
1 ready-made chocolate crumb pie shell
1 cup whipping cream
¼ cup sugar
½ cup chopped pecans (toasted)
1 milk chocolate candy bar (chopped)

Heat milk in a 3-quart saucepan over medium heat until it just begins to bubble around the edges (do not boil). Remove from heat, and whisk in chocolate morsels until melted. Cool slightly.

Stir together cold water and cornstarch until dissolved.  Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. (Do not overcook.)

Remove from heat, and whisk in butter. Spoon mixture into pie shell. Cover and chill at least 8 hours.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with pecans and candy bar pieces.

Peanut Butter-Chocolate-Oatmeal Cereal Bars

2 cups quick-cooking oatmeal (uncooked)
¾ cup firmly packed dark brown sugar
¾ cup all-purpose flour
¾ cup butter, melted
1 large egg
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
4 cups Rice Krispies cereal
1 pkg (12-oz) semi-sweet chocolate chips
1 pkg (10-oz) peanut butter chips
1 cup chopped dry-roasted peanuts

Preheat oven to 350°.

Combine first 5 ingredients in a medium bowl. Press firmly onto bottom of a lightly greased 15x10" pan. (Mixture will be thin.)

Bake at 350° for 12 minutes. Let cool on a wire rack 10 minutes.

Microwave corn syrup, sugar, and peanut butter in a large microwave-safe glass bowl on high for 2 minutes or until melted and smooth, stirring at 30-second intervals. Stir in cereal. Press mixture firmly over oat mixture in pan.

Microwave chocolate and peanut butter morsels in a microwave-safe glass bowl on high for 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Spread over cereal mixture. Sprinkle with chopped peanuts. 

Cool 45 minutes. Cut into bars.