Slow Cooker Cajun Pot Roast

2.5 lb boneless chuck roast
Cajun seasoning
10 oz pkg. frozen kernel corn
14.5 can of diced tomatos
1 tsp sugar
1 large onion
1 large green bell pepper
2 cloves garlic
1/2-1 tsp tabasco or LA hot sauce
Olive oil.

Sprinkle Cajun seasoning over roast, rub in well.  Sear in olive oil until sides are brown.

Chop onion and bell pepper.  Mince garlic.

Place meat in slow cooker and add corn, pepper, onion, garlic, sugar, tabasco,.  Pour tomatoes over this mixture.

Cover and cook over low heat for 8-10 hours or on high for 4-5 hours.

Remove meat from cooker.  Drain vegetables, discarding cooking liquid..or thicken with flour to make a gravy.  Serve meat with vegetables.

Sourdough bread

ingredients
4 3/4 cups regular all purpose flour (I prefer King Arthur)
1 1/2 tbs sugar
2 1/2 tsp salt
1 .25 oz pk o. Active dry yeast
1 cup warm water
2 tablespoons softened butter
1 1/2cup sourdough starter

1. In mixing bowl combine 1 cup flour, sugar, salt, yeast. Add water and butter.  Stir in starter.  Mix in remander of flour gradually.

2. Knead until dough is pliable andsoft. Place in grease bowl,turn once so all surfacesare oiled. Coverand let rise until doubled. This can take up to 4 hours depending on house temperatures

3. punch downand let rest for 15 minutes.  Shape loaf.  Place on baking sheetor stone that hasbeen sprinkled with cornmeal. Using sharp knife cut 1/2 inch deep slashes across top.  Spritz top with water.  Allow to rise until double. Do not cove

4. Preheat oven to 350 degrees.  Place baking pan with inch of water on bottom of oven.  After 10 minutes, mist top and sides.  Repeat misting process every 10 minutes.  Bake 30~45 minutesuntil done. In temp should be around 190 degreesand loaf should spund hollow when thumped.

Cool on  baking rack

Lion House Rolls

Ingredients

• 2 cups warm water
• ⅔ cup nonfat instant dry milk
• 2 tablespoons active dry yeast
• ¼ cup sugar
• 2 teaspoons salt
• ⅓ cup butter, softened
• 1 egg
• 5-5½ cups flour (you can use all-purpose or bread flour)
• 3 tablespoons butter, melted, plus softened butter for brushing on top after the rolls are bake

Instructions

1. In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
2. Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, ½ cup at a time, until the dough is soft and tacky, but not sticky.
3. Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
4. Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing.
5. Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
6. Cover with a towel or plastic wrap and allow to rise until doubled.
7. Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.

Video link for cutting and rolling the rolls: 

https://www.youtube.com/watch?v=f8wPowCbtbo

Thai Shrimp in Coconut Broth

1 1/4 lbs shrimp, peeled and deveined
1/2 tsp sea salt
1/4 tsp black pepper
1 tablespoon oil ( I prefer using coconut oil)
2 green onions white and green parts - thinly sliced
1 red bell pepper sliced thin
1 medium carrot shredded
2 inches fresh ginger, peeled and grated, app 1 Tbs
2 garlic cloves, minced
1/4 cup cilantro
1 - 14 oz can coconut milk
1/4 tsp kosher salt
2 tsp or more green or red curry - your choice, I prefer green. - and 2 tsp is a starting point.  Adjust to your personal heat level.  I like mine REALLY HOT so I double it.  Just do the taste test until you have it righ.
1 lime, cut into wedges

In large skillet, saute shrimp until pink.  Remove shrimp from skillet and put onion, red peppers, carrots, ginger, garlic, cilantro, coconut milk, salt, and curry powder into pan.  Stir to combine, then simmer for 3-4 minutes until is starts to thicken.

Put shrimp back in and simmer for another 2-3 minutes.

To serve, place shrimp over brown rice, pour sacue on top, garnish with lime wedge.

Luke Allen's White Bread

Luke Allen's White Bread

2 cups water
2/3 cup sugar
2 tb yeast
1/4 cup vegetable oil
1 1/2 tsp salt
5 1/2 cups bread flour

Heat 2 cups water to about 100 degrees.
 Mix 2/3 cup sugar and 2 Tbls
yeast in the water.  Mix well.
Put this into the mixer bowl and add 1/4 cup Wesson oil and 1 1/2 tps salt.
Then add all at once 5 1/2 cups of bread flour.
Mix with dough hook on 2nd speed for about 5 minutes.  You will know when this
is done when the bowl is clean.
The dough must rise covered for 1 hr.  Then divide  in half and put into greased
loaf pans to rise 1 more hour.  Bake for 37 minutes
at 350 degrees.  It is not hard.  Just tastes good.

Jailhouse Cinnamon Rolls

Jailhouse Potato-Cinnamon Rolls

(from Rebecca Rather's Pastry Queen)

2 medium russet potatoes

peeled, quartered, boiled and mashed

reserve 3 cups of potato water

1 oz active dry yeast (4 packages)

3/4 cup sugar

1tsp sugar

3 large eggs

2 tsp salt
1 stick melted butter

9 cups flour

filling:

4 cups toasted pecans

(in 350 oven on a cookie sheet in a single layer for 9 minutes)

4 cups firmly packed brown sugar

2 Tablespoons ground cinnamon

1 sticks butter, melted

icing:

2 1/2 cups powdered sugar

1/4 cup milk

1/2 tsp vanilla extract

Prepare two 9X13 disposable foil pans by greasing using butter or Pam.

After boiling the potatoes, set aside 3 cups of the potato water and let cool to 110 degrees using a candy thermometer, or to the temp of hot water coming out of the faucet. Mash potatoes in a large bowl, set aside.

Sprinkle yeast over the water, stir until dissolved, add 1 tsp. sugar. Allow to rest for 5 minutes until foamy.

Whisk the mashed potatoes and 3/4 cup sugar and melted butter, eggs , salt and potato water in a large bowl. Add the flour 3 cups at a time stirring with a spoon. Place the dough in a large greased bowl.

Cover with a damp cloth and leave in a warm place until the dough is doubled in size, about 1 to 1 1/2 hours.

Leaving the dough in the bowl, flour your hands and punch it down until it deflates. Cover the bowl with plastic wrap. At this point the dough can be refrigerated until the next day. You can proceed from here, but it is easier to handle the dough after it has chilled.

With floured hands, remove the dough from the bowl onto a well floured surface and divide in half. Using a rolling pin, roll each half into a 1/4 inch thick rectangle. About 20 X 10. Spread each rectangle with half the butter. Then half the brown sugar mix. Then half the chopped pecans.

Starting with the long side carefully roll the dough. Using a very sharp floured serrated knife, cut each roll crosswise in 2 to 3 inch slices. Place the slices, cut side down, in the foil pans spacing about one inch apart so they have room to expand. Make sure the end flap of each roll is set snugly against a side of the pan. Put 8 to 10 rolls in each pan. At this point the rolls can be tightly wrapped in plastic wrap and a layer of foil and frozen up to 3 weeks. Defrost in the refrigerator overnight or for one hour at room temperature and continue following the directions from this point. Leaving them covered, set the rolls in a warm draft free place and let them rise until they get puffy, about 1 hour.

Preheat oven to 375. Remove covering and bake the rolls for 30 minutes or until light brown.

Combine icing ingredients with a whisk and drizzle over warm rolls.

Lekach (Traditional Honey Cake)

3 1/2 cups sifted cake flour
1.5 teaspoons baking powder
1 tsp baking soda
1 c sugar
6 eggs, well beaten
1 c honey
2 tbs vegetable oil
1/2 c raisins
1/2 c chopped nuts
1/2 cup chopped citron
1/2 tsp allspice
1/2 tsp cinnamon
1/2 ts ground cloves
2 tablespoons brandy

Mix and sift flour, baking powder, and baking soda.  Add sugar gradually to eggs and beat until light.  Stir in honey and oil.  Add raisins, nuts, citron, allspice, cinnamon, cloves, and brandy.  Mix in flour, beating vigorously. Pour into cake pan lined with greased paper. Bake in slow oven (300) for 1 hour.  Invert pan until cake is cold.

Honey, Rice, and Date Pudding

2 eggs, beaten
1 cup milk
1/2 cup chopped dates or raisins
1/3 to 1/2 cup honey
2 cups cooked rice

Mix beaten eggs and milk.  Arrange alternate layers of rice, dates or raisins in a greased baking dish.  Drizzle honey over each layer. Repeat until all rice and fruit is used.  Pour egg-milk mixture over all.  Bake in moderate oven for 45 minutes.  Serves 6

American-Jewish Cookbook.

Dried Fruit Tzimmes

2 lbs mixed dried fruits (apricots, peaches, pears, prunes, raisins)
1/2 cup white or brown rice
1/4 cup honey
1/2 tsp salt
Dash of cinnamon
2 cups water

Wash fruit and drain.  Combine with remaining indredients.  Heat to boiling.  Simmmer slowly about 20 minutes or until rice is tender and liquid is almost completely absorbed.  Shake pot occ. to prevent sticking, add in a little boiling water if necessary.  Serve hot or cold.  Or turn into a shallow casserole, dot with butter, and brown slightly under broiler flame. Serves 4 to 6

Source: The Complete American Jewish Cookbook

Deviled Avocado Eggs

Deviled Avocado Eggs 

– Mash 1 large avocado with 3 egg yolks. Add 1 tsp. cilantro, 3 tsp lime juice, 1 tbsp red onion, and a pinch of salt and pepper. Top with a sprinkle of chili or paprika —

Variations:
Add a dash of your favorite curry - I prefer green
Add some crumbled bacon.
Add a dash of your favorite hot sauce.
Add a bit of chopped jalapenos.  

Now, I wouldn't advocate adding all of those at the same time..:)  but you can play around with the combinations.

Sweet Garlic Crock Pot Chicken

Facebook Share.  Also on Just a Pinch
 
Ingredients

4-6 chicken breasts

1 c packed brown sugar

2/3 c vinegar (i used apple cider vinegar)

1/4 c lemon-lime soda

2-3 Tbsp minced garlic

2 Tbsp soy sauce

1 tsp fresh ground pepper

2 Tbsp corn starch

2 Tbsp water

pinch red pepper flakes (optional)

Directions

1. Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker.

2. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken

3. Cook on low for 6-8 hours or high for 4 hours.

4. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan.

5. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well.

6. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.

7. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

8. Sprinkle red pepper flakes on top if desired. This can be served over rice, noodles or baked potato!

Chocolate Turtle Cake

Easy Homemade Chocolate Turtle Cake
Ingredients
1 cup chocolate chips
  1 cups pecans
  1/2 cup melted butter
3/4 cup evaporated milk
1 (14 ounce) bags caramels
2 boxes of your favorite chocolate cake mix - I used one box of German Chocolate and one box of Devil Food mixed together.


Directions
Preheat oven to 350.  Spray and flour 13 x 9 inch pan.

Prepare cake mix as directed.

Pour 1/2 of the batter in the prepared pan.


Bake at 350 for 15 minutes.

Remove and let cool.

Place caramels, evaporated milk, and butter in glass or other microwave safe bowl.  Heat on high in one minute increments, stirring between increments until sauce is nice and thick.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans&  1 cup chocolate chips.

Pour remaining batter on top and bake for an additional 20 minutes or until done.
  
Let cool.

I topped mine with a chocolate ganache and sprinkled with pecans.

Potato Puffs.

POTATO PUFFS
Ingredients
3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
Directions Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden bro

Irish Apple Cake with Custard Sauce

 

ngredients

• FOR THE CAKE:
• 3 C. Flour
• 2 t. Baking Powder
• 1/8 t. Salt
• 1/4 t. Cloves, ground
• 1/4 t. Nutmeg, ground
• 6 oz. Butter
• 3/4 C. Sugar
• 4 large Granny Smith apples(I used golden delicious to great affect)
• 2 Eggs
• 1/4 C. Milk
• 2 T. Sugar(for sprinkling on top of cake)
• FOR THE CUSTARD:
• 6 large Egg Yolks
• 6 T. Sugar
• 2 C. Whole Milk
• 1 1/2 t. Vanilla

Instructions

1. FOR THE CAKE:
2. Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
3. Preheat the oven to 375 degrees.
4. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
5. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
6. Add the 3/4 C. sugar to the flour mixture and mix in.
7. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about 1/4" wide and then cut into 3 pieces.
8. Toss the apples into the flour mixture and combine them thoroughly.
9. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined.
10. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
11. Sprinkle the sugar over the top of the cake.
12. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
13. FOR THE CUSTARD SAUCE:
14. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
15. Serve warm or cold over apple cake.

Brown Sugar Toffee Pound Cake

 

Brown Sugar Pound Cake with Toffee bits and Pecans.

Note: the comments noted that this really rich, cut the icing in half or try a light pineapple, lemon or blueberry glaze frosting.

1-1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
1 recipe CARAMEL DRIZZLE (below)

Oven 325.
Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.

Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan.

Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. It’s because this cake is so moist. We get to cover all the imperfections with yummy caramel!

Easy Caramel Drizzle Sauce
1 - 14 ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
Reduce heat, and SIMMER for 5 minutes, whisking constantly.
Remove from heat; whisk in butter and vanilla.
NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden, paula deen

Vanilla Frosting

Best Frosting Ever- Combine 1 cup of milk and small box of instant vanilla pudding, set aside. Whip together 8 oz of cream cheese and 12 oz carton of Cool Whip. Whip in pudding. Refrigerate while cake cools. Ice and enjoy this lovely light icing.

Bacon Wrapped Chicken Tenders

Sweet & Spicy Bacon Chicken

Ingredients

Chicken Breast Strips
Garlic Powder
Chili Powder
Bacon
Brown Sugar

Directions

Season chicken w salt, pepper,garlic powder and chilli powder,wrap in bacon and roll in brown sugar. Bake 400 till crispy 30-40 min

Magic Cake

http://www.jocooks.com/bakery/cakes/magic-cake/
 Jocooks has some wonderful recipes.

Also, I have found this same recipe all over the web.  Not sure who it originally belongs to.

Ingredients:

• 1/2 cup (113g) unsalted Butter
• 2 cups (480ml) Milk
• 4 Eggs, separated
• 4 drops White Vinegar
• 1 1/4 cups (150g) Confectioner's Sugar
• 1 Tablespoon (15ml) Water
• 1 cup (115g) Flour
• 1 teaspoon (5ml) Vanilla Extract
• extra confectioner's sugar for dusting

Directions:

1. Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
3. Whip the egg whites and vinegar to stiff peaks. Set aside.
4. Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar

Ingredients

• 4 eggs, separated, at room temperature
• 1 Tbsp water
• ½ cup + 2 Tablespoons (5.3 oz, 150 g) sugar
• 1 stick (125 g) butter, melted
• ¾ cup (4 oz, 115 g) flour
• 2 cups (500 ml) milk, lukewarm
• 2 tsp vanilla extract

Instructions

1. Mix egg whites until stiff.
2. In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
3. Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
4. Gently fold in beaten egg whites using a spatula.
5. Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
6. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.

- See more at: http://www.kitchennostalgia.com/desserts/cakes/magic-cake.html#sthash.qWlDXJU0.dpuf

Ingredients

• 4 eggs, separated, at room temperature
• 1 Tbsp water
• ½ cup + 2 Tablespoons (5.3 oz, 150 g) sugar
• 1 stick (125 g) butter, melted
• ¾ cup (4 oz, 115 g) flour
• 2 cups (500 ml) milk, lukewarm
• 2 tsp vanilla extract

Instructions

1. Mix egg whites until stiff.
2. In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
3. Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
4. Gently fold in beaten egg whites using a spatula.
5. Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
6. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.

- See more at: http://www.kitchennostalgia.com/desserts/cakes/magic-cake.html#sthash.qWlDXJU0.dpuf

Chipolte Chicken Salad

Source:  FB share

Ingredients

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
Preparation

To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Bacon Bread

Source: High Protein Foods FB page.  For more recipes check out their page.

BACON BREAD!!! Yes! Now!


Ingredients
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

French Toast Muffin

Source: FB share

French Toast Breakfast Muffins. 
These are amazing!! Taste exactly like French toast!!! Made with skim milk and light butter was only 121 calories a muffin if you make 12!
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half.

Cherry Pastry Bars

Source: FB share

Cherry Pastry Bars

1 cup butter, softened
2 cup sugar 
4 eggs
3 cup flour 
1/2 tsp almond extract
1 tsp vanilla
1 large can (21 oz.) cherry pie filling

Icing
3 tbsp milk ,
1 tbsp butter, melted
1 tbsp soft cream cheese
5 heaping tbsp powdered sugar.

Oven 375. Line a 9x13 inch pan with parchment paper.

Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.

Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful's over the cherries.

Bake for 45 min. Let cool completely.
To make icing whisk together icing ingredients and drizzle over cooled bars before slicing, grandmotherskitchen.org

Mexican Casserole

Source: FB share

Mexican Casserole

MEXICAN CASSEROLE 

Ingredients:
1lb ground beef or ground turkey
1 (1 ¼ ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups Colby Jack Cheese
1 cup salsa (you can make your own as well)
1 (2 1/3 ounce) can sliced black olives (drained)
1 tomato (chopped)
1/8 cup jalapenos
2 cups corn chips (crushed)

Directions:

1: In a large skillet brown ground beef and drain. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and 1 cup of salsa. Stir until combined.

2: Place crushed corn chips onto the bottom of an 8×8” casserole dish. Pour the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat. Sprinkle green onions, jalapeños and black olives over the cheese.

3: Bake in the oven at 375 degrees until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with chopped tomatoes.

Yield: (4 Servings)

Lemon Garlic & Rosemary Roast Chicken

http://divascancook.com/2013/05/roasted-chicken-recipe-lemon-garlic-rosemary.html

Complete link with step by step pictures

Zucchini Parmesian Sticks

Zucchini Parmesan Bites.

Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

St Louis Gooey Butter Cake

 

 source:  www.food.com

Ingredients

• 1/2 cup butter ( NOT MARGARINE!)
• 18 ounces yellow cake mix ( one box)
• 3 eggs
• 1 (8 ounce) packages cream cheese ( cut into quarters)
• 1/2 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
• 4 cups confectioners' sugar ( A.K.A. Powdered sugar)

Directions

1. Preheat oven to 350.
2. Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
3. Melt butter. I do this by heating the the microwave on low power for 30 seconds.
4. Empty cake mix into a large bowl.
5. Stir melted butter, along with ONE egg, into the cake mix.
6. PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
7. In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
8. Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
9. Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.

Page 2 of 2St. Louis Style Gooey Butter Cake (cont.)

Directions

10. Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
11. Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
12. Dust the top with confectioners’ sugar.
13. Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).

Nutrition Facts

Serving Size: 1 (123 g)
Servings Per Recipe: 10

Amount Per Serving

% Daily Value

Calories 588.7

 

Calories from Fat 219

37%

Amount Per Serving

% Daily Value

Total Fat 24.3g

37%

Saturated Fat 11.5g

57%

Cholesterol 106.2mg

35%

Sugars 69.9 g

Sodium 512.1mg

21%

Total Carbohydrate 88.8g

29%

Dietary Fiber 0.5g

2%

Sugars 69.9 g

279%

Protein 5.5g

11%

Copycat White Castle Burgers

 

 Source: Foodies TV FB page

Ingredients

1 1/2 pounds hamburger
1 package Lipton onion soup mix
1 tablespoon peanut butter (yes, peanut butter.. trust me)
1/2 cup milk
1 onion, finely chopped
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)
Instructions

In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Sweet and Sour Cabbage with Bacon

 Source:  FB share

Ingredients

: 1 teaspoon #vegetable oil,

 4 slices bacon, cut crosswise into ½-inch pieces, 

1 onion, thinly sliced,

 1 medium green cabbage, cored and cut into 1-inch pieces,

 ¼ cup cider vinegar, 

¼ cup sugar, 

3 tablespoons soy sauce.

 

 Instructions: Heat oil in a large, heavy pot (Use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently. Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes). Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes. Stir in bacon.

Green Chili Chicken Soup

Ingredients:

1 jar Cookwell & Company Green Chile Stew
2 cups chicken broth
1 cup heavy cream
12 oz shredded chicken
1 package of frozen rice


Preparation

Dump all of the above in a large pot.  Bring to a boil.  Reduce and simmer for 20 -30 minutes.

Baked Eggplant Parmesian

 SOURCE: http://www.joybauer.com/healthy-recipes/roasted-eggplant-parmesan.aspx

 Lots of healthy adaptations on this site..:)

1 eggplant, ends trimmed
salt, Kosher, to taste
pepper, black ground, to taste
3/4 cup(s) marinara sauce, *
3/4 cup(s) cheese, mozzarella, part-skim
2 tablespoon cheese, Parmesan, grated
oregano, dried, to taste
pepper, red, crushed, to taste

PREPARATION

Preheat the oven to 400°. Liberally coat a baking sheet with oil spray. Slice the eggplant into rounds (about 10 slices). Arrange the eggplant slices in a single layer on the baking sheet. Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with kosher salt and pepper (omit the salt if you have high blood pressure). Bake for 20 minutes, or until eggplant is soft and golden brown.
Top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Sprinkle the slices with the grated cheese, as well as oregano and crushed red pepper to taste. Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.

Crispy Cajun Shrimp Fettucine

 Source: Foodie TV FB share

CRISPY CAJUN SHRIMP FETTUCCINE

INGREDIENTS:

4 oz fettuccine
1 tbsp olive oil
1 tbsp butter
16 large shrimp
1 tbsp cajun spice (you can find recipe here)
2 tbsp flour
1 cup chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese, grated

DIRECTIONS:

Cook fettuccine according to package instructions.
Clean the shrimp and season with 1 tbsp of cajun spice.
Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.

In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside.
In the same skillet add chicken broth and heavy cream.

Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss.
Serve warm.

*Cajun Spice*

2 1/2 tbsp salt
1 tbsp dried oregano
1 tbsp paprika
1 tbsp red chili powder
1 tbsp ground black pepper

*or you can use a cajun spice from store

Key Lime Pound Cake

 
 Source: Southern Living Magazine

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder

• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/4 cup fresh Key lime juice

Preparation

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

 Glaze:

 Ingredients
    1 cup powdered sugar
    2 tablespoons fresh Key lime juice
    1/2 teaspoon vanilla extract

Preparation

    Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.

Crockpot Sweet Garlic Chicken

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Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray or use a crockpot liner.   Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Caramel and Chocolate Pecan Bars

Caramel and Chocolate Pecan Bars from  http://www.bakeorbreak.com

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

 For the crust:

• 2 cups all-purpose flour
• 1 cup firmly packed brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup pecan halves
For the topping:
• 2/3 cup unsalted butter
• 1/2 cup firmly packed brown sugar
• 1 cup semisweet chocolate chips

Instructions

To make the crust:

Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.

Press onto bottom of ungreased 9″x 13″x 2" baking pan. Place pecans evenly over top of crust.

To make the topping:

Preheat oven to 350°.

Combine butter and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.

Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.

Remove from oven. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.

Notes

Recipe adapted from Land O'Lakes.

http://www.bakeorbreak.com/2011/10/caramel-and-chocolate-pecan-bars-2/

Red Lobster Garlic Cheese Biscuits

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Garlic Cheese Biscuits
Cheese garlic biscuits like those served at a certain famous seafood restaurant.

Ingredients
Original recipe makes 1 dozen
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese

For the Topping:2 tablespoons unsalted butter, melted, divided½ teaspoon garlic powder1 teaspoon minced fresh parsley (or ¼ teaspoon dried)

Crock Pot Taco Soup

 
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(this is very, very similar to Joanie Garza's Tamale Soup which I also have on this blog)

CROCKPOT TACO SOUP

Ingredients
1 lb Ground Beef, cooked and drained
1 can corn
1 can Great Northern Beans(white)
1 can Black Beans
1 can Red Beans
1 can Diced Tomatos
1 Hidden Valley Ranch packet
1 Taco seasoning packet
2 cups water
Tortilla Chips
Sour Cream
Shredded Cheese

Instructions
Combine all ingredients in Crockpot except Tortilla Chips, Shredded Cheese and Sour Cream.

**Do not drain any of the cans. Stir and cover with lid. Cook on low 6-8 hours. Serve with tortilla chips, cheese and sour cream.

Pizza Dip

 
 Source:  FoodiesTV FB  page

Pizza Dip

8oz cream cheese
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
3/4 cup parmesan cheese
8oz jar pizza sauce

Take you cream cheese and Italian seasoning and mix together. Put into bottom of 8 by 8 casserole dish. Top with half of the mozzarella and parm cheeses. Pour you pizza sauce on top of the cheese. Then top with remaining cheese, sprinkle with more seasoning, and bake at 350' for 30 minutes.....yup, its that easy! SERVE WITH CRACKERS OR NACHO'