Easy Microwave Fudge

1 (14 oz) can sweetened condensed milk
1 (12 oz bag) semi sweet chocolate chips
1 cup milk chocolate chips
1/4 cup butter, cut in pieces
1/2 cup chopped pecans
1 tsp vanilla

• Line a 9×9 inch pan with foil, going in both directions and letting some hang over the edge for easy removal later.  Spray with cooking spray.
• In a large microwave safe bowl put the chocolate, the butter and the condensed milk.
• Microwave on high 1 1/2 minutes.  Remove and stir.
• If the chocolate is not completely melted, put in back in the microwave for another 15 seconds and stir again, letting the residual heat in the bowl finish melting the chocolate.
• When it’s completely smooth, add in the vanilla and nuts and stir to combine.
• Spread into the prepared pan and smooth out the top.
• Refrigerate for 2 hours.
• Remove the foil sling from the pan and carefully peel it off the fudge.  Cut into squares with a sharp knife.

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Baked Crab Rangoon:

Baked Crab Rangoon:

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps

Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and Fold.

Bake at 425 °F for 8-10 minutes or until golden brown.

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Delectable Mini Cheesecakes

Serving Size / Yield
12
Ingredients

1 pkg. reduced-fat cream cheese, softened
1/3 C. sugar
1 egg
1 tsp. pure vanilla extract
¼ tsp. almond extract
8 vanilla wafers
1/2 c. melted chocolate (garnish)
12 raspberries (garnish)

Directions

Preheat the oven to 325 degrees. Beat together the cream cheese and sugar in a large bowl and add in the egg, vanilla extract and almond extract. Make sure they are all well combined. Use cupcake liners or parchment paper to line a cupcake tin. Crush the vanilla wafers and make a thin layer of the crumbs in the liners or paper. Fill the tin only halfway with the batter and bake for 20 minutes. Let stand to cool for about 5 minutes. Refrigerate for about 4 hours or overnight. Serve with the melted chocolate and raspberries garnished on top and enjoy!

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Caramelized Baked Chicken

3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.

—

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VEAL PARMESAN

1 pound ground veal
1 egg
1 1/4 cups frozen diced onions
1/2 tablespoon Italian seasoning
1 1/2 cups Italian bread crumbs
1/2 cup olive oil
one 26-ounce jar roasted red pepper tomato sauce
1/2 cup shredded Parmesan cheese
1/2 box penne pasta (8 ounces)

Steps
1. Preheat oven to 400°F.
2. Fill saucepan 3/4 full of hot water, cover, and put on high heat to boil for pasta.
3. Place veal, egg, onions, Italian seasoning, and 1 cup bread crumbs in mixing bowl. Mix well.
4. Preheat sauté pan on medium-high for 1-2 minutes.
5. Pour remaining bread crumbs onto plate. Form meat mixture into 4 patties approximately 3/4-inch thick and coat patties with bread crumbs. Wash hands.
6. Pour olive oil into pan and swirl to coat. Reduce heat to medium.
7. Place patties in pan and cook for 9 minutes, turning halfway through cooking.
8. Check pasta water for boil. When boiling, add pasta and cook per package instructions for al dente (approximately 10 minutes).
9. Remove veal from heat, and place on baking sheet. Top each patty with 1/4 cup sauce and two tablespoons Parmesan cheese. Bake for 5 minutes.
10. Heat remaining pasta sauce in microwave for 1-2 minutes.
11. Remove pasta from heat and drain. Place on serving plates and top with remaining sauce.
12. Remove veal from oven and serve with pasta.

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STAR OF PAN BRIOCHE TO NUTELLA

Super Star Brioche is perfect for the Holiday festivities or Breakfast

STAR OF PAN BRIOCHE TO NUTELLA

Super Star Brioche

Ingredients:
2 cups flour
2 eggs
1/2 cup sugar
2 cups milk
7 tablespoons butter
1 packet of dry yeast
Fillings and decorate to taste nutella
2 tablespoons milk
Method:
Mix the flour together, add the yeast and sugar, mix well and form a hole in the middle, eggs, whisk them lightly, then add flush the milk and the butter previously dissolved and facts to cool, work with your hands to form a soft dough; cover the bowl with plastic wrap and let rise in a warm place until doubled in volume.
Divide the dough into 4 parts Equal, spread each one up to form a disc up a few millimeters and a diameter of about 25 cm; put the first disk onto the baking sheet (i recommend a pan of 28/30 cm low and covered with baking paper) and coat above a veil of nutella leaving 1 cm from the edges, cover with the other drive by adhering gently and sealing the edges well, then spread on top of another layer of nutella, enabling them to continue up to finish the discs.

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Rice Krispie Treat Ornaments

Ingredients:
4 cups miniature marshmallows
3 Tbsp butter
6 cups Rice Krispies
Rolos
Tube of white frosting

Melt butter and marshmallows together. When completely melted divide marshmallows into separate pans and add food coloring. (Add enough to get the color you desire)
Stir in 1/2 the Rice Krispies into each container.

I used a 1/2 cup measuring cup to form balls.
Dab a small amount of frosting on bottom of Rolo and place on ball
Cut curling ribbon to decorate.

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Cheesy Cauliflower

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

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Taffy Apple Tartlets

INGREDIENTS

1/4 cup (50 mL) dry-roasted peanuts
2 large Granny Smith apples, peeled
3/4 cup (175 mL) butterscotch caramel sauce, divided
2 tbsp (30 mL) all-purpose flour
1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
12 caramels, unwrapped

DIRECTIONS
1 Preheat oven to 400°F (200°C). Chop peanuts using Food Chopper; set aside. Cut apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup (125 mL) of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 5-6 minutes or until bubbling and thickened; stir and set aside.

2 Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.

3 Cut caramels in half; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup (50 mL) caramel sauce. Serve warm.

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Lousiana Chicken Drumsticks Recipe

1 1/2 cups low sodium chicken broth
1/4 cup sauce (jalapeno hot pepper, or louisana hot sauce)
1/4 cup cider vinegar
2 cloves (finely chopped garlic)
1 tsp vegetable oil
1 tsp salt 3 lbs chicken drumsticks

Directions

Mix the marinade ingredients and pour over the chicken.
Let sit in fridge for an hour, or overnight if possible.
Place drumsticks on a medium hot grill for 7-10 minutes on each side until cooked and carmelized.
If you would prefer to bake them, bake on tray in oven at 375F for 30-40 minutes until browned.

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Cheesy Turkey Melt Sandwich

Ingredients

2 slices of bread
3-4 slices cooked turkey
3 slices cheese
2 Tbsp mayonnaise
3 slices tomato
2 Tbsp cranberry sauce

Directions

Preheat oven to 400 degrees F
Lightly toast 2 slices of bread, spead mayo on toast.
layer cranberry sauce, turkey, tomato slices and cheese on toast.
Put top piece of toast on top and place on a baking sheet in oven for 5 minutes or until cheese is melted.

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Garlic Mustard Beef Skewers Recipe

2 lbs. of beef tenderloin, cut into 1 inch cubes
6-inch wooden skewers, soaked in cold water for 30 minutes

Glaze:
3 cloves garlic, finely chopped
1/4 cup grainy mustard
2 tablespoon Dijon mustard
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon soy sauce
2 tablespoons vinegar
1 tablespoon honey




Directions

Heat the BBQ to high heat.
Poke beef cubes onto your soaked skewers.
Brush the meat liberally on both sides with glaze.
Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling.

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Cheeseburger Casserole

1/4 cup chopped onion
1/4 cup chopped dill pickles
1/2 cup water
1/2 cup ketchup
1 - 1.5 tablespoon yellow mustard
1/8 teaspoon pepper
3/4 cups Cheddar cheese, sliced or grated (more if you want)
1 can 8 oz can Crescent Roll
1 Tbsp Milk
1 - 2 tablespoon sesame seeds

First, brown 1 lb ground beef and 1/4 cup onion, diced.
Next, add 1/4 of garlic dill pickle, dice, 1/2 cup of ketchup, 1/2 cup water and 1 to 1.5 Tbsp mustard. I personally have a small mustard addiction, so I used 1.5 Tbsp.
Pour all into a 9x9 Casserole dish. Open a 8 oz tube of crescent rolls, enough cheese to fit in a layer in the casserole, and about a Tbsp of milk, and sesame seeds. The recipe calls for 1 1/2 cups of cheese, I didn't really think it needed that much. If you were grating cheese, this is about 3/4 cup. Layer the cheese over top of the beef mixture.
Top with the rolled out crescent. You can make slices for steam escape if you like, this is just my preference. Next, brush milk on the top, add the sesame seeds. Bake 375 - 25/30 minutes,

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~Sky's Chocolate Oreo Dream

Cookie dough on bottom (chocolate chip) 
Oreos arranged in the middle brownie batter poured over the top Bake until brownies are done.... 
 Follow directions of brownie. 
Top with ice cream and chocolate syrup to go over the top!

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Chocolate cake

1 box chocolate cake mix (and ingredients to make cake)
1 large container cool whip
1 large box instant chocolate pudding mix (and milk to make pudding)
1 box Reese's pieces
1 large package Kit Kat bar
1 bag Mini Reese's peanut butter cups
Chocolate Syrup

Directions:

In mixing bowl, combine cake mix and needed ingredients to make a chocolate cake. *I used Devils Chocolate cake mix.
Bake cake according to directions. Once baked, allow to cool completely.
In another bowl, make chocolate pudding according to directions. Fold in 1/3 container of Cool Whip into pudding, to create a chocolate mousse. Set aside.

1. Crush up the Kit Kat bar into small pieces.

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1 bunch of Asparagus, washed and ends trimmed
olive oil
kosher salt
black pepper
freshly grated Parmesan cheese
fresh squeezed lemon juice

• Place Asparagus on large baking sheet. Drizzle with olive oil and roll asparagus around in the oil. Sprinkle with kosher salt and black pepper. Place in a 400 degree oven and roast for 10 minutes. Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender. Add lemon if desired.

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Hesaro Herme's Fiesta Slow-Cooker Chicken Tortilla Soup

1 can (15oz) petite diced tomatoes
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chilies
1 can (14.5 oz) black beans, drained
10 oz frozen corn kernels
1 medium onion, diced
2 cloves garlic, minced
4 C chicken broth
1 tsp ground cumin
1 tsp chili powder
2 tsp kosher salt
1 tsp oregano
1/4 tsp black pepper
1 bay leaf
2 boneless/skinless chicken breasts
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1/2 C fresh cilantro, chopped
2 limes, juiced
tortilla chips, cheese, sour cream, avocado for serving

Instructions:
Combine all ingredients except for the cilantro and lime juice in a slow-cooker.
Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
Remove chicken from soup, shred into bite-sized pieces and return to soup.
Stir in chopped cilantro and lime juice.
Serve with tortilla chips, cheese, sour cream, and avocado if desired.

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Grab & Go Breakfast

(The delicious breakfast pies can be made ahead of time, frozen and microwaved as needed. The perfect breakfast for people on the go!)

Ingredients:

3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese

Directions:

Preheat oven to 400 degrees F (200 degrees C).

In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.

Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.

Bake in preheated oven for 18 to 20 minutes, or until filling is set.

NOTE: you can use a turkey baster to suck the egg mixture out of the bowl, and then squirt it over the sausage. This works very well is not as messy

(The delicious breakfast pies can be made ahead of time, frozen and microwaved as needed. The perfect breakfast for people on the go!)

Ingredients:

3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese

Directions:

Preheat oven to 400 degrees F (200 degrees C).

In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.

Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.

Bake in preheated oven for 18 to 20 minutes, or until filling is set.

NOTE: you can use a turkey baster to suck the egg mixture out of the bowl, and then squirt it over the sausage. This works very well is not as messy

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Candied Popcorn

CANDIED POPCORN -- A beautiful and delicious holiday gift! (made with sweetened condensed milk and Jello flavors of your choice).

12 cups popped popcorn

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 (3 oz.) package cherry or other flavored gelatin

Instructions
HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.
REMOVE from oven and take out all unpopped kernels. Pour popcorn into prepared pan. Keep warm in oven.
COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes. (for easy clean up soak in hot water immediately)
POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

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Paco J Guerra's Thanksgiving herb roasted turkey:

Brine:
1/4c. Whole all spice
1/4c. Whole blk. pepper
2c. Sugar
2c. Kosher salt
1/4c. Coriander seed
1/2gl. Water
2lbs. Ice
Compound butter:
2c. Softened butter
1tbs. black pepper
1/4c. chopped rosemary
1/4c. Chopped thyme
1 1/2tsp. Lemon pepper
1tbs. Garlic powder.
______________________
Start by making the brine. Everything into the pot except ice and bring to a boil. Boil for about 5min. and then turn heat off. Remove turkey from package, and remove the giblets and neck. In a container big enough to hold turkey add the brine and ice, let it cool for a few minutes before adding turkey(can also add giblets and neck if wanting to use them for gravy or stuffing). Turkey can sit in brine for up to two days but overnight would be fine. In softened butter, mix in chopped thyme, rosemary, lemon pepper and garlic powder. Preheat oven to 450*.
Remove turkey from brine and pat dry(good to do about 30min. In advance to let skin fully dry). Next, carefully pull away skin and stuff with butter and push around through skin, also all over. After oven has come to temp. cook turkey for about 20min uncovered and then turn 360 degrees and cook another 20min until you have reached optimum color. Cover with foil, lower temp. to 325* and cook until done(about 155*-160*). Remove from oven, leave covered and it will finish cooking the rest of the way, about 20 minutes. Slice and enjoy the fruits of your labor.

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New York style cheesecake

Ingredients

• 2 tablespoons butter, melted
• 15 graham crackers, crushed
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar

• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

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Stuffed Mexican shells

1 1/2 - pounds ground beef
1/2 - small onion, chopped
1 - garlic clove, minced
1 - packet taco seasoning, prepared
4 oz cream cheese
16 - 18 jumbo pasta shells
1 - cup salsa or picante sauce
1 - cup taco sauce, I used taco bell brand
2 - cups Mexican style cheese blend
green onions, cilantro, black olives and sour cream for garnish

Preheat oven to 350 degrees. In a skillet brown the ground beef with the onion and garlic until cooked through. Drain off any grease.

Add taco seasoning and prepare according to package directions (adding the required water). Add cream cheese, cover and simmer until cheese is melted. Blending well.

Set the meat mixture aside and cool completely. While the ground beef mixture is cooling, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet or waxed paper so they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the cooled meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for an additional 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, cilantro, sour cream..

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Roasted Brussels Sprouts With Grapes and Walnuts

Ingredients:
4 cups fresh Brussels sprouts, halved
2 -3 cups red seedless grapes
1/2 cup shelled walnuts (large pieces, not diced)
2 tablespoons olive oil
2 tablespoons fresh thyme
Salt and pepper to taste
2 -3 tablespoons balsamic vinegar

Directions:
Pre-heat the oven to 450 degrees.

Arrange brussels sprouts, walnuts and grapes on a sheet pan (lined with tinfoil for easy clean-up) and drizzle with olive oil. Sprinkle with thyme leaves and season with salt & pepper.
Roast until caramelized and tender, about 20 minutes.

As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat.

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Stain Cleaner

Works on every stain I've tried it on

The ultimate stain remover that actually works on a seriously set in stain! Never buy oxyclean again!
The mixture is:

1 tsp. Dawn dishwashing detergent
3-4 tablespoons of hydrogen peroxide
couple tablespoons of baking soda.
Scrub on with a scrubbing brush

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Tip

HEAVY CREAM--If you need heavy cream for a recipe make your own by combining 2/3 cup whole milk with 1/3 cup melted unsalted butter. This will give you 1 cup of heavy cream!! Use in savory stove top meals, cream sauces, soups, quiches and potato dishes.

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Jackie Schofield Sumner's BAKED FRIED CHICKEN " ( KFC )

1lb chicken tenderloin strips ( let sock in milk 20 to 30 minutes , I use buttermilk , but you can use any milk )

1/2 stick of butter , cut into small pieces .

In a 1 gallon zip lock bag ( or bowl ) put :- 1/2 tsp salt , 1 Tbls season all , 3/4 tsp black pepper , 2 tsps paprika and 1 cup flour ..

Directions :- Pre heat oven 400 degrees ,

Put butter pieces into a 13 x 9 pan , melt in oven , when melted spread around bottom of pan ( if there's any dry spots spay with butter flavor olive oil ) .

Take chicken out of the milk , shake off excess milk , put into bag with seasonings ( a few pieces at a time ) and completely coat .

Place chicken pieces in pan and cook for 20 minutes , Turn over and cook for another 20 minutes or until chicken is cooked through .. ( I'v also done this with panko crumbs in place of the flour , it's so good ) .

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Shrimp Alfredo

 Ingridents

1 lb large shrimp, shelled and deveined
1/4 cup minced shallot
2 minced garlic cloves
1/4 cup butter
1/2 lb fettuccine pasta, cooked al dente
4 large egg yolks
1 cup half-and-half
1/2 cup freshly-grated parmesan cheese
2 teaspoons minced parsley

Directions:

1
In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.
2
Reduce heat to moderately-low and stir in the fettucine.
3
In a bowl, beat together the yolks, half and half and the Parmesan.
4
Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn’t curdle, about 3-4 minutes.
5
Do not let sauce boil.
6
Stir in parsley and salt and pepper to taste.

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Crock Pot Candy

Crock Pot Candy
(Great for the Holiday's)
1 (16 ounce) package dry roasted salted peanuts
1 (16 ounce) package unsalted dry roasted peanuts
1 (12 ounce) package semi-sweet chocolate bits
1 (4 ounce) German chocolate bars
32 ounces white almond bark

Directions:Put peanuts in bottom of crock pot; add other ingredients.

Cook on low setting for 1 1/2 to 2 hours.
Place rounded spoonfuls onto wax paper and allow to cool.

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Stuffed Chicken Breasts

Ingridents
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll Chicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

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Stir Fry Cabbage

Ingredients:
~ 3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce

Directions:
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

Notes

• Add bell peppers or carrots for color.
• Try with broccoli

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Amie Saphore Felty's potato filling

• 
  2 16 oz. of cubed bread (I just tear it up, it helps if it's a bit stale)
  1 large onion, chopped
  1/2 a bunch of celery, minced
  2 Quarts of chicken or turkey stock
  3/4 stick of butter
  6 large potatoes
  2 eggs
  1/4 cup parsley (optional)
  salt & pepper to taste
  
  Melt butter in large pot & add stock, onions, & celery.
  Simmer until vegetables are soft.
  
  Meanwhile, in a separate pot, boil potatoes until soft then mash with 2 eggs.
  Mix together mashed potatoes & onion/celery mixture & add bread. Also add parsley, salt & pepper to taste & mix well.
  
  Place filling mixture in 12 x 16 greased baking dish & bake in 350 degree oven for 1 hour.
  
  Best of luck & enjoy
  Amie

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Smoked Hunny Turkey

INGREDIENTS

Use organic ingredients where possible.

• 1 (12 lb.) whole turkey
• 1 teaspoon paprika
• ¼ teaspoon black pepper
• ½ teaspoon sea salt
• 2 tablespoons olive oil
• ½ cup honey
• ¼ cup Dijon mustard
• ¼ cup beer

DIRECTIONS

1. Preheat oven to 325 degrees F. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under the turkey and gently tie drumsticks together. Bake for 2 hours.
2. In a small bowl, combine remaining ingredients above; brush over turkey. Bake 1 more hour or until the temperature in a thigh reads 180 degrees F. Baste occasionally with the pan drippings and cover loosely with foil.
3. Remove from oven; set aside to rest for 20 minutes before carving.
4. Slice and serve warm.

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Homemade Bouncy Balls

Homemade Bouncy Balls

2 cups
Measuring spoons
A stir stick
2 tbsp hot water
1/2 tsp borax
1 tbsp glue
1 tbsp corn starch
Food coloring (optional)

Pour the water and borax into the first cup and stir the mixture until it is dissolved.

Pour the glue, cornstarch and food coloring into the second cup and mix. Then add the mixture from the first cup into the second cup.

Let the ingredients sit for 15 seconds then stir.

Once the mixture becomes difficult to stir, scoop it out of the cup, and roll into a ball. Enjoy!!!

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Spaghetti Pie

Ingredients

• 1 pound Ground Turkey
• 1 jar 24 Ounce Spaghetti Sauce
• 8 ounces, weight Mozzarella Cheese (shredded)
• 4 ounces Parmesan Cheese, Shredded
• 2 wedges  French Onion Cheese
• Parmesan Cheese For Topping

Preparation

Preheat oven to 375. Prepare spaghetti as package directs.
Brown ground turkey with (optional) chopped onion.
Add spaghetti sauce; season to taste.
Stir sauce with cooked pasta.
Add cheeses to spaghetti and sauce mixture.
Put in an oblong dish, sprayed with Pam.
Top with additional Parmesan Cheese, to taste. Bake uncovered in a 375 oven for 15 minutes.

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Chile Turkey

Ingredients

For the Turkey:
6 ancho chiles, stemmed and seeded
6 guajillo chiles, stemmed and seeded
10 whole cloves garlic
¼ small white onion, finely chopped (about ¼ cup)
1/3 cup  Bitter Orange Marinade
3 tbsp. Corn Oil, plus more for gravy, if needed
2 tbsp. brown sugar
2 packets Sazón  GOYA® with Coriander and Annatto
1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
1 turkey (12-14 lbs.), thawed and patted dry (giblets removed and reserved for another use, if desired)


For the Gravy:
¼ cup Port , or other sweet red wine
1 packets GOYA® Cubitos Chicken Bouillon, mixed with 2 cups water
1/3 cup flour

Directions

Marinate the Turkey:

1.

Heat medium skillet over medium-high heat. Add chiles. Toast, turning once, until fragrant, about 2 minutes. Transfer chiles to small bowl; cover with 1 cup boiling water. Let soak, flipping occasionally, until softened, about 20 minutes. Meanwhile, in same skillet over medium-high heat, toast garlic cloves until paper turns golden brown on all sides, about 7 minutes; set aside until cool enough to handle. Peel garlic. Transfer chiles and their liquid, garlic, onion, naranja agria, oil, brown sugar, Sazón and 1 tsp. Adobo to blender. Puree until smooth, about 2 minutes. Reserve ¾ cup chile marinade for gravy; cover and refrigerate. Set remaining chile marinade aside.

2.

Place turkey in non-aluminum container large enough to hold turkey and marinade. Season cavity and skin of turkey with Adobo. Rub turkey all over with reserved chile marinade, including cavity, until completely coated; cover and refrigerate at least 12 hours, or up to 48 hours. Bring turkey to room temperature 1 hour before roasting.

Roast the Turkey:

3.

Heat oven to 450°F. Set turkey on rack set inside roasting pan; brush turkey with marinade from bottom of container until coated; discard remaining marinade. Tie turkey legs together with kitchen twine, tuck wings behind back and tuck excess skin from neck into top cavity. Pour 2 cups water in bottom of roasting pan. Lightly season turkey with Adobo. Roast turkey 30 minutes. Reduce heat to 350°F. Baste turkey. Add 1 cup water to bottom of roasting pan; loosely cover turkey with foil; rotate pan. Roast, basting occasionally, until skin is dark golden brown and crisp and turkey is cooked through (quick-read thermometer registers 165°F when inserted into thickest part of thigh without touching bone), 3 hours 15 minutes-to-3 hours 45 minutes, adding water in 1 cup measurements if pan becomes dry. Carefully remove rack from pan; loosely tent turkey with foil to keep warm before carving (at least 30 minutes and up to 1 hour).

Make the Gravy:

4.	Straddle roasting pan between two burners over medium-heat; bring drippings to simmer. Add port. Cook, scraping up browned bits from bottom of pan, until port mixture boils. Carefully strain liquid through fine-mesh sieve into large measuring cup; discard solids. Skim off and reserve fat from measuring cup. Add enough chicken bouillon mixture to pan juices to equal 3 cups liquid total.
5.	Add 6 tbsp. reserved fat (if there is less, add corn oil) to medium saucepan over medium-high heat. Using whisk, add flour and whisk occasionally until flour turns light golden brown and begins to bubble; about 1 minute. Whisk in reserved chile marinade; cook until beginning to caramelize, about 3 minutes. Add pan juice mixture. Cook, whisking vigorously to prevent clumps, until liquid comes to boil. Reduce heat to low. Simmer, whisking occasionally, until gravy is thickened and smooth, about 5 minutes. Season with Adobo, if needed.
6.	Transfer turkey to cutting board; carve. Arrange turkey on serving platter. Transfer any juices from cutting board to pot with gravy. Serve turkey with hot gravy.

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Pork Alentejana

Ingredients:

1 1/2 cups dry white wine 1 teaspoon paprika 2 1/2 teaspoons salt 1/4 teaspoon black pepper 2 cloves garlic, peeled and cut in half 1 bay leaf 2 pounds pork loin, cut into 1 inch cubes  3 teaspoons olive oil, divided 2 onions, peeled and thinly sliced 2 teaspoons finely chopped garlic 2 tomatoes - peeled, seeded and chopped 1/4 teaspoon crushed red pepper flakes 24 small clams in shell, scrubbed 1/4 cup chopped fresh parsley   Directions   Directions: 1. In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally. 2. Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl. 3. Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside. 4. In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes. 5. Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

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Mike Baker's Hot Pulled Pork

Hot pulled pork

Ingredients -
1.2kg of shoulder pork, scotch fillet or boneless rib eye.
150ml of BBQ marinate (Stubbs BBQ sauce is the best)
50ml hot sauce
Tub of sour cream

Step 1. Put the pork in a slow cooker, add marinate and hot sauce and massage quickly.

Step 2. Turn the slow cooker on low for 6 hours turning every 1.5 hours.

Step 3. Remove the pork from the slow cooker and pull it by sticking a fork in it and 'pulling' the pork with another fork in the other hand. You want to separate the pork as much as you can. When you've finished pour the juices over the pork and mix.

Step 4. Enjoy with sour cream on hand in case the pork is too spicy.

These make the most amazing rolls and although the meal is time consuming it take virtually no effort and is mind blowing.

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Old Fashioned Cornbread Dressing:

7 cups cornbread, crumbled
3 cups white bread, crumbled or cubed
2 cups celery, chopped
3 cups onions, chopped
2 tablespoons poultry seasoning
1 teaspoon sage
1 teaspoon salt
1/2 cup butter, melted
3-4 cups chicken or turkey broth
3 eggs, lightly beaten
Place the crumbled cornbread and white bread in a large mixing bowl. Add chopped celery and onions. Mix.
Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups just yet! Wait on the last cup. More info on that below.) Add the seasonings gradually. Test to your taste.
You may like more or less of any of the seasonings. Poultry seasoning usually includes thyme, sage, marjoram, rosemary, and black pepper. If you have a particular dislike for any of those, you can add the seasoning separately for each herb you choose. I also add the extra teaspoon of sage, which is enough for me. You may like it more soggy. (Or less.) Use more, or less, of the salt.
The dryness or moistness of dressing is also taste-specific. You may prefer yours more crumbly. If you only use three cups of the broth, you’ll get a more “Stouffer’s”-like consistency, if that’s what you’re used to and prefer. I use four cups of turkey broth in mine. I like it moist. I roast turkeys throughout the year. I save the broth over from one to the next for various uses. (I freeze it in quart jars, leaving enough head space. You can also use home-canned broth, or just buy chicken broth from the store.)
Do all your taste-testing before adding the eggs. Add the fourth cup of broth if you like. When you’re sure you’re satisfied with how you’ve seasoned it, add the eggs. Mix well and spoon into a greased 9 x 13 casserole pan. You can refrigerate it overnight (or even a couple of days). It’s truly best when it’s made ahead of time and left to sit, though you can bake it right away if you need to. It can also be frozen ahead of time. Let it defrost in the fridge until you’re ready to bake it.
Bake at 350-degrees for 30 minutes, covered. Take the cover off and bake an additional 30 minutes.
Cornbread dressing isn’t just for Thanksgiving, by the way! And it’s not even just for turkey. It’s great with chicken or pork, too. (I bake the meat and dressing separately then add the meat on top of the dressing when it’s time to serve.)

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KFC knock off coleslaw.

 

 

Ingredients:
4 1/2 teaspoons tarragon vinegar
6 1/2 tablespoons vegetable oil
3/4 cup chopped onion
2 1/2 cups Miracle Whip
1 cup sugar
2 carrots
2 heads cabbage

Directions:

1 Mix oil, onions and sugar.
2 Add tarragon vinegar.
3 Fold in Miracle Whip.
4 Pour over grated carrots and cabbage.
5 Fold in well.
6 Refrigerate in an air-tight covered dish. 7 Best if made the night before serving.
8 The tarragon is the secret seasoning.
9 Compare with the real KFC coleslaw.
 

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New Your style Cheesecake

 

 Ingridents

2 cups finely crushed graham cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
5 eggs
2 egg yolks
1/3 cup whipping cream
1 teaspoon finely shredded lemon, rind of

Directions:

1 For crust, combine graham cracker crumbs and melted butter.
2 Stir until well combined.
3 Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan.
4 Mix cream cheese, sugar, flour, and vanilla.
5 Beat with an electric mixer until fluffy.
6 Add eggs and egg yolks, beating on low speed just until combined.
7 Stir in whipping cream and lemon peel.
8 Pour into pan.
9 Place pan in a shallow baking pan in the oven. (Does not mention anything about a water bath)
10 Bake in a 325 degree F oven about 1-1/2 hours or until center appears nearly set when shaken.
11 Cool 15 minutes.
12 Loosen crust from sides of pan.
13 Cool 30 minutes more; remove sides of pan.
14 Cool completely.
15 Chill 4 to 24 hours.
16 If desired, garnish with fresh berries.

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Cookie cups

Ingridents

Package of your favorite prepared cookie dough

Directions

Mold prepared cookie dough over the bottom of a muffin tin to form a "cup'

Bake according to instructions on cookie dough package.

serve with ice cream or candy inside

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Gina Favro's Ginger Garlic Chicken Raviolli Soup

(i don't measure anything)

In heavy soup pot add 1qt of chicken broth, 2 cups of water, 15 cloves of garluc, 1 bag of baby carrots, 1 box of frizen chopped spinach, about a finger size piece of ginger, grated, i threw in the leftovers from my rotiserre chicken.

Put a lid on it and boil for 30 minutes.

In a sautee pan, melt 1/2 stick of butter and about 15 more cloves of garlic. I chopped the garlic. Cook the garlic and butter until it is soft.

Remove the chicken from the pot, let cool and remove the meat and chop it up. Return the chopped chicken to the pot. Add a bag of frozen cheese raviolli and cook until they float. Add more ginger if desired.

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My Mother's Crock-Pot Potato Soup, Heather Malek Rice

Heather Malek Rice

My Mother's Crock-Pot Potato Soup

8 cups diced baking potatoes

Chopped onion

3 cans of chicken broth

1 can of cream of chicken- the family size

1 8 oz cream cheese -cubed

1/2 lb of bacon - cooked and chopped



In a crock pot put in first 5 ingrediants. Cover and cook on low for 6 hours. Stir now and then. Add cream cheese and bacon. Cook for another 1/2 hour.

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Dun Rite Chicken

12 chicken parts

 2 cups self rising flour
1 teaspoon salt
2 teaspoons fresh ground black pepper
1 teaspoon seasoning salt (I use Johnny's)
2 chicken bouillon cubes, crushed
1/4 teaspoon beau monde seasoning (spice Island brand)
1 cup oil
2 teaspoons butter or 2 teaspoons Butter Flavor Crisco

Directions:

1 Heat a large electric skillet to 375'.
2 Place oil and butter in skillet til hot.
3 Meanwhile mix together flour,salt,pepper,seasoning salt,chicken bouillon,and beau monde seasoning in a large plastic baggie or a bread bag and shake to blend.
4 Wash and towel dry chicken legs and add to plastic bag with mixture.
5 Shake to coat legs.
6 Place in hot oil and fry, turning every 10 minutes. Til browned evenly.
7 Turn heat down and cover skillet for 10 minutes. Remove cover and turn legs over and cover with lid for another 10 minutes. Remove lid.
8 Turn heat up again and fry til crisp, with turning every 5 minutes for 15minutes.
9 Remove from oil and place on paper towel and serve.
10
(NOTE: You may add or delete oil to your standards before or during frying).

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John Martins yeast bread made with Italian seasonings

A recipe for bread machines.

Ingredients:

3/4 cup water
1/3 cup chopped roasted red bell peppers
1 tablespoon butter, softened
2 cloves garlic, crushed
3 1/4 cups white bread flour
1/4 cup freshly grated Parmesan cheese
2 tablespoons granulated sugar
1 1/4 teaspoons salt
1 1/2 teaspoons dried basil leaves
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons

 

Directions

 
To activate the yeast, I used 3/4 cup warm water, Table spoon of sugar dissolved then Package of yeast.
Took 1 jalapeno and 4 bell peppers.
Roasted in oven till skin turns brown,
the skin peels off.
Then combined the cheese and peppers and cooled them,
Then I made the dough,
Flour, Margarine and salt. Combined them.
Then the yeast is added, once it is activated.
Then knead till you feel you have a good dough, adding flour as needed .
Then Cover and let the dough rise,
Once it rises I add the peppers and the cheese and knead it again, adding flour as needed.
Then split it in 2 or as desired, as I made 1 loaf and a few buns,
It is also my Pizza dough, and then I will make it with Using Olive oil instead of butter.

As you can see I did not use the Breadmaker, as I like to smell the oven baking.

 

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Salmon Cakes

 
Ingredients
1 can of pink salmon,
1 egg
1/2 cup of cornmeal an equal 
3/8 cup flour 
1 0r 2  small chopped onions as you like.
pepper&salt to taste approx 1/2 tsp ea

Directions
form small patties from mixture
place in hot oil in frying pan.
Fry until golden brown. Approx 2 Mins. each side

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Adriana Murrieta's special Ricotta stuffed portobello mushrooms

Ingredients
1cup ricotta cheese
1 egg
2 Italian chicken sausage links casings removed, or can use pork sausage also
3 green onions chopped
3 cloves garlic chopped
1tsp onion powder
1/2tsp Italian seasoning
1/2 tsp pepper or more to taste
  1/4 tsp.of salt
1 tbsp parsley flakes
1/4 cup mozzarella cheese
1/2 panko crumbs .........1/4 for mixture and 1/4 for topping
Stems from the mushrooms chopped.
Directions
Combine all ingredients in a bowl. Clean the portobello mushrooms and place in a 9x11 in a baking dish , spray the baking dish with pan spray.
Fill each mushroom with filling and top with the remaining 1/4 panko crumbs.
 drizzle olive oil on top and sprinkle more parsley flakes on top ( looks pretty) bake in oven at 375° for 30-35

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Shrimp cheese deits

 Ingredients

 ⅝ Tea Spoon(s) OLD BAY
⅜ Tea Spoon(s) Lemon pepper
1/3 Cup(s) Butter
⅛ Tea Spoon(s) Salt
1 Pinch Parsley
2 Fluid ounce(s) Olive oil
1 Cup(s) Heavy cream
2 Ounce(s) Weight Shredded cheddar cheese
2 Cup(s) Grits
12 Ounce(s) Weight Shrimp 26/30
4 Cup(s) Water to cook grits

DIRECTIONS
Cook grits 4 cups of water to 2 cups of grits. Stir grits constantly cook for 5 minutes, add butter, salt stir then cover cut off heat when done.
Make sure shrimp peeled & Devine tail on season with old bay, lemon pepper, then heat pan Saute shrimp in olive oil until done. approximately 2 minutes on each side
Add heavy cream to shrimp stir until sauce turn pinkish color.
Once done place grits on a plate then lay shrimp in circular position on plate pour sauce on top of shrimp add shredded cheddar cheese, and parsley for garnish in center.
Enjoy

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