CHICKEN CABBAGE STIR FRY

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste 
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 red peppers 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. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

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Beef Stew

 

Ingredients
1 large package Carne Picada thin sliced beef (I use any beef in my freezer when I'm broke. I just use kitchen shears to snip the meat into small bite site pieces 1.5-2lbs for a large family without leftovers) 
1 large onion
4 Knorr Beef Buoillion (cubes or Tbsp of powder)
1 packet Sazon (found in the Spanish food section)
3 bay leaves
4-6 potatoes, cubed small
1 package carrot chips (or 2 drained cans of sliced carrots, or 2 cups chopped)
2 cans Green Beans, drained
2 sticks salted butter
Greek Seasoning (or any combination of seasonings in your pantry I would use onion powder, garlic powder or mince, parsley, thyme, black pepper) 
6-8 cups of water
1 can evaporated milk
1/2 cup flour

Instructions

1. In a large skillet, saute onion and beef with 1 stick butter & Greek Seasoning until nicely seered a dark brown on at least one side. Transfer to a large pot or dutch oven. 
2. Add water (about an inch above veggies) Buoillion, Sazon, vegetables, and all other seasoning to the pot stirring well. Bring to a boil.
3. Roux: whisk in flour with evaporated milk making sure we'll blended and pour into pot after potatoes can be smashed with the back of a wooden spoon. 
4. Simmer, stirring often, for few minutes until it starts to thicken. Add other stick of butter and stir until melted.
5. Remove from heat and allow to rest for 15-30 minutes to allow it to thicken a cool before serving.
6. Enjoy! I don't recommend adding any salt until you've tasted it as the Buoillion and Sazon are quite salty.

Thanks Heather  Snider for the recipe and photo 

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Cream Cheese-Cinnamon Roll Monkey Bread

Make monkey bread with cinnamon rolls for a treat that's 3-ingredient easy.

Recipe by Angie McGowan

1

package (8 oz) cream cheese

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

1/4

cup butter, cut into pieces

Steps

• 1Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• 2Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)
• 3Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
• 4Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick. Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces.
• 5Place cream cheese-filled dough balls in pan. Place butter pieces on top.
• 6Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
• 7Drizzle reserved icing over top of bread, allowing some to drizzle down side. Pull apart to serve; serve warm.

Expert Tips

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave.

For an even sweeter monkey bread, roll each square of cream cheese in brown sugar before rolling into dough.

No nutrition information available for this recipe

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Southern Baked Beans

6 slices bacon, diced


1 big yellow onion chopped


1 big bell pepper chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cups brown sugar

2 cans diced tomatoes

4 (28-ounce) cans pork and beans



Preheat oven to 325

add all ingredients to suitable baking pan

like a 13x9x2 or bigger and mix well

Top with bacon slices and bake for 30 to 45 min.

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Easy Fast Oreo Cookie Pops

Oreo cookie pops .

1 pk dubbed stuffed Oreo cookie

1 stick cream cheese

1 pk candiquik . Or any fast melt chocolate . 

Toothpicks

Separate the Oreo cookie from the cream . Finley smash or ground the cookies . Mix the cream with 2/3 

stick cream cheese . Mix in crashed cookies with cream . Form into balls freeze for 20 minutes . Insert 

toothpicks and dip in candiquik . Refrigerate until ready to serve .

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Waffle Recipes

Ham and Cheese French Toast Waffles

Click here for the full recipe

Spring time recipe here

Cinnamon Roll Waffles

Recipe here Click

 Doughnut Waffles with Maple Glaze

Click for full recipe

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Banana Pudding Cheesecake Blondies

Author: Jocelyn Delk Adams of Grandbaby­Cakes.com
A delicious banana blondie crust gets topped with creamy banana pudding cheesecake creating the most delicious
bar recipe ever!
Ingredients
For the Blondie Crust:
½ cup unsalted butter, melted
½ cup light brown sugar, packed
1 large egg yolk
½ cup all purpose flour
Pinch of salt
¼ cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
½ cup heavy whipped cream
2 teaspoons powdered sugar
1 (8 ounce) cream cheese package, room temperature
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
Garnish: nilla wafers
Instructions
For the Blondie Crust:
1. Preheat oven to 350 degrees and prepare a 8x8 baking pan with non­stick method of your choice.
2. In a large mixing bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt,
banana and vanilla until well combined.
3. Add blondie batter to pan and bake for 15­20 minutes until just set.
4. Cool to room temperature and prepare topping.
For the Cheesecake Topping:
1. Using your hand mixer, whip heavy cream in a medium sized bowl until soft peaks develop then slowly add in
powdered sugar. Continue whipping until stiff peaks develop then refrigerate and clean beaters.
2. In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
3. Slowly add in sweetened condensed milk, banana pudding, and vanilla extract. Beat until well incorporated.
4. Carefully fold pre made whipped cream into the cream cheese batter.
5. Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until
completely firm.
6. Garnish with nilla wafers and serve.

grandbaby-cakes.com

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Philadelphia Mac and cheesesteak Mac and Cheese

INGREDIENTS
1 lb. Medium Shells, cooked al dente
24 oz. Thinly Sliced Beef, chopped & cooked
1 tbsp. olive oil
1 green pepper, chopped
1 shallot, chopped
2 tbsp. butter
2 tbsp. flour
4 c. milk
2 c. White Cheddar, shredded ½ c. Provolone Cheese, shredded
1/c. cheddar cheese, shredded 1 tsp. dry mustard 1 tbsp. Worcestershire Sauce salt and pepper, to taste ½ c. Panko Bread Crumbs parsley flakes
INSTRUCTIONS 1. Preheat oven to 350 Degrees.
2. In a medium saute pan, heat the olive oil on medium heat and cook the shallots and green peppers until softened and translucent. Set aside.
3. In a large sauce pan, melt the butter and sprinkle in the flour. Whisk and the mixture will become lumpy. Slowly pour in the milk to smooth out the lumps. Once the milk has been completely added, bring to a slight boil and sauce will thicken.
4. Add the white cheddar and provolone to the milk and stir until smooth. Add the dry mustard, Worcestershire Sauce, and salt and pepper. Add the cooked pasta and stir. Finally, add the green pepper, shallots, beef, and cheddar. Stir until cheese is melted (add more milk if desired).
5. Pour the mac­ n ­cheese in sprayed desired ramekins, top off with sprinkled Panko crumbs and extra provolone cheese, and bake for 15 minutes.
6. * You don't have to bake if you don't want to

Adapted from Brown sugar

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Justin Wilson Cajun Meat and Potatoes

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Mandarin Chicken Recipe

Ingredients
1 whole boneless skinless chicken breast, cut into 4 equal pieces ( 1lb)
vegetable oil cooking spray
2/3 cup sugar ( or less, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch
Directions
Spray chicken breasts with vegetable oil spray.
Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
Chop chicken into bite size pieces, set aside.
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
Heat over medium until sugar is dissolved, stirring often.
Bring to boil.
Combine cornstarch and water.
Add to sauce pan, stirring often.
Reduce heat and simmer 4-6 minutes or until sauce thickens.
Pour chicken into a large frying pan over medium heat.
Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
Heat through.

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Copycat Cracker Barrel chicken and dumplings

Ingredients:

2 cups Flour

½ teaspoons Baking Powder

1 pinch Salt

2 Tablespoons Butter

1 Cup buttermilk, A Bit Less Than A Full Cup (you can  

use regular milk if needed)

2 quarts Chicken Broth

3 cups Cooked Chicken

Preparation Instructions:

In a bowl, combine the flour, baking powder and 

salt. 

Cut the butter into the dry ingredients with a fork or 

pastry blender. Stir in the milk, mixing with a fork 

until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin 

and something to cut the dumplings with. I like to 

use a pizza cutter. I also like to use a small spatula 

to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling 

pin. Dip your cutter in flour and cut the dumplings in 

squares about 2″x2″. It’s okay for them not to be 

exact. Just eye ball it. Some will be bigger, some 

smaller, some shaped funny.

Use the floured spatula to put them on a heavily 

floured plate. Just keep flouring between the layers 

of dumplings.

To cook them, bring the broth to a boil. Drop the 

dumplings in one at a time, stirring while you add 

them. The extra flour on them will help thicken the 

broth. Cook them for about 15-20 minutes or until 

they not doughy tasting. Add the cooked chicken to 

the pot and you’re done!(

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Cold Pizza Dip

2 packages (8 ounces each) cream cheese, softened

1 can (8 ounces) pizza sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1/4 pound shaved deli ham, chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

25 slices pepperoni, quartered

3 green onions, chopped

1/3 cup chopped green pepper

2 cups (8 ounces) finely shredded mozzarella cheese

Directions

Spread cream cheese onto a 14-in. pizza pan. Spread pizza sauce to within 1/2 in. of edges. Sprinkle with the mushrooms, ham, olives, pepperoni, onions, green pepper and cheese. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

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Oklahoma Onion Burger Recipe! (Sid's Diner)

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Greek inspired burger

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Lemon and Butter Shrimp Casserole

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Old Fashioned Cookie from the 1940's and 50's.

BILLY GOATS

An old fashioned cookie from the 1940's and 50's.

Ingredients

1 cup butter
1 1/2 cups brown sugar
3 eggs
2 tablespoons buttermilk or sour milk
2 teaspoons vanilla
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped walnuts
2 cups chopped dates

Directions

Preheat the oven to 350°. Cream the butter, and sugar until light and fluffy. With the mixer running, add the eggs, one at a time, until well-incorporated. Add the buttermilk or sour milk and vanilla. Stir together the flour, cinnamon, freshly ground nutmeg, cloves, allspice, baking soda, and salt. Turn the mixer to low and add the flour mixture. Stir in the walnuts and dates. Scoop or drop by tablespoonfuls onto parchment-lined cookie sheets, press down slightly, and bake 8-10 minutes or until lightly browned. Transfer to cooling racks to cool thoroughly. Store in an airtight container. Yield: 6 dozen.

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OLD FASHIONED GOULASH

Ingredients

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked
House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Directions

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

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Homemade Satay Sauce Recipe

Homemade Satay Sauce (with Chicken)

This classic peanut sauce is simple to make, delicious and can be prepared within 15 minutes with most ingredients from your pantry!

1 tablespoon of cooking oil (coconut goes well)
1 peeled, sliced brown onion
1 teaspoon of minced ginger
1 tablespoon of minced garlic
1 long red chilli, sliced (measure to your taste)
1 tablespoon of soy sauce
Half a cup of unsalted peanuts, crushed with 1 teaspoon of sugar (or use 3T peanut butter, short cut and delish)
2 or 3 ozs to taste of coconut milk/cream
1/2 cup water
Salt and pepper

Sauté the onion in the oil until translucent. Add the ginger, garlic, peanuts and chilli, sauté until fragrant. Add the soy sauce, coconut milk and water, simmer for 10 minutes on a low heat until reduced and thick. Season well.

At this stage you can one of three things:
- Add browned meats (chicken or beef) at this stage and heat through then serve.
- Serve the sauce as a gravy along side your preferred meats, stir fried vegetables and rice.
- Refrigerate. Use within 5 days.

**Keep the heat low once adding the coconut milk/cream, otherwise the sauce may split. If it does split, simply add a little dissolved cornflour to try to bring it back.**

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Cheeseburger on a Pretzel Bun with Home Fries

1 lb hamburger meat
2 heaping tablespoons of chopped fresh rosemary leaves (not the stem)
2 Tbsp A1 sauce
3 cloves crushed and minced garlic
Salt and pepper to taste 
Buns
Any toppings you desire

Mix the rosemary, A1 sauce, and garlic into the hamburger meat, distributing evenly. Add salt and fresh ground pepper. Form out the hamburger patties. Place on a hot grill or grill pan. 

If you are indoors with a grill pan, be sure to use your stove fan. If on grill pan, lower the heat to medium high. Grill on one side until you can see the juice begin to run at the surface. Flip over and grill on the other side, again until you can see some juice coming through. If you wish, brush the cut side of the buns with olive oil or melted butter and toast on remaining grill surface. Make it you own by adding any toppings you like. Lettuce, tomato, sauteed onions and mushrooms with swiss cheese, guacamole, a spicy aioli. The choices are endless.

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Cheese Ravioli

Ravioli Dough:
 2 cups all-purpose flour
 1 pinch salt
 1 teaspoon olive oil
 2 eggs
 1 1/2 tablespoons water

Ravioli Filling:
 1 (8 ounce) container ricotta cheese
 1 (4 ounce) package cream cheese, softened
 1/2 cup shredded mozzarella cheese
 1/2 cup provolone cheese, shredded

1 1/2 teaspoons dried parsley

• 1 egg
• 1 teaspoon water
• Bring pot of water to rolling boil, boil on high until al dente
•   

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