Sensational Seafood Salad

 

One of our local grocery stores has amazing imitation crab salad.  I'm always looking for a good crab salad.  This recipe is not identical to what I'm looking for, but I did enjoy it and don't want to lose it.

Ingredients:

1 - 1.5 lb. Imitation Crab

¼ C. mayonnaise

¼ C. sour cream

Salt & Pepper to taste

¼ t. dried dill

¼ t. lemon juice

Directions:

1. Remove crab from package and separate flakes
2. Chop and shred the crab in a medium bowl.
3. Add all other ingredients and mix well.
4. Refrigerate 2-3 hours or overnight to blend flavors.
5. Serve and enjoy!

Slow Cooker Chicken Pot Pie Soup

Ingredients:

1 lb. boneless chicken breast

10 oz. can fat-free cream of chicken soup

4 C. low-sodium chicken broth

16 oz, frozen bag peas, carrots, corn, and green beans

1 C. potato, peeled and diced

1/2 C. onion, diced

1 t. thyme

1 t. pepper

1 bay leaf

2 T. cornstarch

2 T. water

Directions:

1. Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. 
2. Stir to combine. 
3. Cook on high for 5 hours or on low for 7-9 hours.
4. Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. 
5. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes.

Cracked Sugar Cookies

Ingredients:

1 ¼ C. sugar

1 C. butter

3 egg yolks

1 tsp. vanilla extract

2 ½ C. all-purpose flour

1 t. baking soda

½ t. cream of tartar

Directions:

1. Preheat oven to 350 degrees F (180 degrees C). 
2. Lightly grease 2 cookie sheets.
3. Cream together sugar and butter. 
4. Beat in egg yolks and vanilla.
5. Add flour, baking soda, and cream of tartar. Stir.
6. Form dough into walnut size balls and place 2 inches apart on cookie sheet. 
7. Bake 10 to 11 minutes, until tops are cracked and just turning color.

Apple Square Dessert

Ingredients:

1 egg, separated

2/3 C. milk

2 1/2 C. flour

1 t. salt

1 C. + 1T. sugar

1 C. shortening

3 C. apples, sliced

1 t. cinnamon

1 C. powdered sugar

2 T. milk

Directions:

1. Preheat oven to 400 degrees F.
2. Beat egg yolk until light and creamy.
3. Add milk.
4. Sift flour with salt and 1 T. sugar.
5. Cut in shortening.
6. Add egg mixture.
7. Divide dough into 2 parts.
8. Roll half to fit 15"x10"x1" pan.
9. Place dough in pan and put apples on top. 
10. Sprinkle with sugar and cinnamon.
11. Roll remaining dough to cover apples.  
12. Pinch edges.
13. Beat egg white until it peaks.
14. Brush over top of rectangle.
15. Bake for 40 minutes, until golden brown.
16. Blend powdered sugar and milk, drizzle over top of square while hot from oven.

Crab Rangoon

Ingredients:

8 oz. crab meat, (Imitation crab meat is fine)

8 oz. cream cheese

1 large clove garlic , minced

1/4 t. Worcestershire sauce

12 wonton wrappers

1 large egg , beaten

deep frying oil

Directions:

1. Chop up the crabmeat in small pieces.
2. Mix well with the cream cheese, garlic and Worcestershire sauce.
3. Add 1 teaspoon of filling to the center of the wonton.
4. Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star.
5. Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.

Supercharging Carrot Sticks

Ingredients:

1 lb. fresh carrots

1 garlic clove, sliced

2 T. Celtic sea salt

2 C. filtered spring water

1 cabbage leaf

Directions:

1. Peel and quarter carrots lengthwise into sticks.  Trim them so they fit lengthwise into the chosen jar.
2. Completely dissolve the sea salt in the water to make the brine and set aside.
3. Slice the clove of garlic and add about 3 slices to the bottom of each jar.
4. Add the carrot sticks to the jars.
5. Depending on the size of the carrots, you should fit between 4-5 carrots per jar.
6. Fill the jar with the salt water until the carrots are fully covered, add extra filtered water if you need to.
7. Cut the cabbage laft into a square that's a little bigger than the jar lid.  It's really important for the carrots to always be covered by the brine, so the idea is that the cabbage keeps them tucked below the surface, and stops them from floating up.
8. Place the airtight lid on and place in your panty cupboard for 7 to 10 days.
9. You will need to burp the jars every day to make sure you release the pressure build up.  If all is going well, there wil be quite a lot of fizzing after a few days so be careful that is doesn't overflow.
10. After 7 to 10 days they should be ready to eat.

Baked Eggplant Parmesan Boats with Sausage

Ingredients:

2 medium, 15 oz. each white eggplants, stems trimmed off and halved lengthwise
3 links, 8.4 oz. sweet Italian chicken sausage, casings removed
1/2 small onion, finely diced
2 cloves garlic, crushed
1 1/3 C. crushed tomatoes
5 basil leaves, chopped (plus more for garnish)
salt and pepper, to taste
1/2 C. shredded part skim mozzarella cheese
4 t. grated Pecorino Romano

Directions:

1. Preheat the oven to 400°F.
2. Bring a large pot of water to a boil.
3. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the flesh all around to create a shell. 
4. Roughly chop the scooped out eggplant flesh.
5. Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). 
6. Remove with a slotted spoon and set them on paper towels on the counter.
7. Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. 
8. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. 
9. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. 
10. Remove from heat and stir in fresh basil.
11. Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. 
12. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.
13. Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. 
14. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

Chicken With Cashews and Snow Peas

Ingredients:

2 chicken breasts, cut into bit sized pieces

4 cloves garlic, minced

2 T. soy sauce

2 T. sherry

4 T. cornstarch

2 T. hoisin sauce

2 T. peanut oil

40 snow peas

1 can sliced water chestnuts

1 C. chicken stock, hot

1 t. salt

1 C. raw, unsalted cashews

Directions:

1. Combine garlic, soy sauce, sherry, cornstarch, and hoisin sauce.
2. Marinate chicken breast in the mixture created in Step 1.
3. Heat oil to about 375 degrees F and stir fry chicken and marinate about 3 minutes. 
4. Add snow peas and water chestnuts and stir fry 30 seconds. 
5. Add stock and salt, stir until thick. 
6. Add cashews, mix and serve.

Beef & Mushroom Lasagna

Ingredients:

1 can (10 1/2 ounces) Cream of Mushroom Soup 

1/4 C. milk

1 lb. ground beef

2 C. Pasta Sauce

9 lasagna noodles, cooked and drained(about 4 ounces)

Directions:

1. Heat the oven to 400°F.  
2. Stir the soup and milk in a small bowl until the mixture is smooth.
3. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. 
4. Pour off any fat. 
5. Stir in the sauce.
6. Layer 3 noodles, half the beef mixture, and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. 
7. Top with 3 noodles, remaining beef mixture, remaining soup mixture and remaining noodles. 
8. Sprinkle with the cheese. 
9. Cover the baking dish.
10. Bake for 30 minutes or until the lasagna is hot.  
11. Let stand for 10 minutes before slicing.

Pumpkin Bread

Years ago I found a wonderful Pumpkin Bread recipe.  After a couple of moves, the recipe has gone missing.  I'm still searching for the missing recipe since I don't have it memorized.

Ingredients:

2 C. all-purpose flour, spooned into measuring cup and leveled-off

½ t. salt

1 t. baking soda

½ t. baking powder

1 t. ground cloves

1 t. ground cinnamon

1 t. ground nutmeg

1½ sticks (¾ cup) unsalted butter, softened

2 C. sugar

2 large eggs

1 (15-oz) can 100% pure pumpkin

Directions:

1. Preheat the oven to 325°F and set an oven rack in the middle position. 
2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it).
3. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
4. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. 
5. Add the eggs one at a time, beating well after each addition. 
6. Continue beating until very light and fluffy. 
7. Beat in the pumpkin. The mixture might look grainy and curdled at this point.
8. Add the flour mixture and mix on low speed until combined.
9. Turn the batter into the prepared pans, dividing evenly.
10. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
11. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Thai Green Curry Chicken

Ingredients:

3 T. coconut oil (olive oil may be substituted)

1 medium/large sweet Vidalia or yellow onion, diced small

1 lb. boneless skinless chicken breast, diced into bite-sized pieces

3 cloves garlic, finely minced or pressed

2 t. ground ginger or 1 T. fresh ginger, finely chopped

2 t. ground coriander

1-14-ounce can coconut milk

1 to 1 1/2 C. carrots, shredded

2 zucchini, diced into bite-sized pieces

2 to 8 tablespoons Thai green curry paste, or to taste 

1 t. kosher salt, or to taste

1/2 t. freshly ground black pepper, or to taste

1 to 2 T. lime juice

1/4 to 1/3 C. fresh cilantro or to taste, finely chopped for garnishing

1 to 2 T. granulated sugar, optional and to taste

Rice or naan, optional for serving

Directions:

1. Using a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

Sopapilla Cheesecake

Ingredients:

2 (8oz.) pkg. Pillsbury crescent rolls

2 (8oz.) pkg. cream cheese, room temperature

1 C. sugar

1 t. vanilla

1/4 C. butter (melted)

1 T. cinnamon

4 T. sugar

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray 9 x 13 baking dish with cooking spray.
3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
4. Bake the first layer of crescent roll dough just until done (5-8 minutes). 
5. Combine softened cream cheese, sugar, and vanilla.
6. Spread mixture over crescent rolls.
7. Roll the remaining crescent roll dough over the top and stretch to the edges and seal.
8. Brush across the entire top of the crescent roll dough with the melted butter.
9. Combine the 1 tablespoon cinnamon with 4 tablespoons sugar.
10. Sprinkle the top with the cinnamon/sugar mixture.
11. Bake for about 30 minutes, or until golden brown.
12. Let cool and chill for several hours before serving.
13. Slice into triangles or squares, drizzle with a little honey if you like and serve.

Kolache

Ingredients:

1 C. butter

4 1/2 C. sifted flour

1 pkg. yeast

1/4 C. warm water

3 T. sugar

2 eggs, slightly beaten

1/2 t. salt

1 C. evaporated milk

1 T. lemon juice

1 can (12 oz.) pastry filling (almond, poppy seed or fruit flavor)

Confectioners' sugar

Directions:

1. Cut butter info flour in a large mixing bowl until mixture resembles course meal.
2. Crumble or sprinkle yeast into warn water in a medium size mixing bowl. 
3. Let stand 5 minutes to dissolve.
4. Add sugar, eggs, salt, evaporated milk and lemon juice to yeast mixture.  
5. Stir to mix well.
6. Add to flour mixture, stirring to blend.
7. Cover tightly and chill overnight in refrigerator.
8. Work with half of dough at a time when shaping pastries.
9. Preheat oven to 350 degrees F.
10. Roll dough on lightly floured surface to 1/4-inch thickness.
11. Cut into 3-inch squares.
12. Place 1 teaspoon filling on each square.
13. Overlap two opposite corners of each square, pinching to seal.  
14. Place 3 inches apart on ungreased baking sheet.
15. Bake for 20 to 25 minutes or until golden brown.
16. When slightly cool, sift confectioners' sugar over top to dust lightly.
17. Yield:  about 2 1/2 dozen pastries.

Christmas Trees

Ingredients:

1 C. butter, softened
1/2 C. sugar
1 egg yolk
3 t. vanilla
3 C. flour
1/2 t. baking powder
1 egg white
1 T. sugar

Directions:

1. Mix butter, sugar, and egg yolk together thoroughly.
2. Stir in vanilla.
3. Sift flour and baking powder together.
4. Stir in butter mixture.
5. Chill dough.
6. Roll out chilled dough 1/4 inch thick and cut with Christmas tree shaped cookie cutter.
7. Combine egg white and sugar, beat well.
8. Brush tips of cookies with this mixture.
9. Decorate with green sugar.
10. Bake 375 degrees F for 10 to 12 minutes, until lightly brown.

Makes 6 dozen.

Jennifer's Sugar Cookies

Ingredients:

2 sticks butter

1 1/2 C. powdered sugar, sifted

1 egg

1 t. vanilla

2 1/2 C. flour

1 T. baking soda

1 t. cream of tarter

1/4 t. salt

Directions:

1. Cream butter and then add sugar a little bit at a time.  Mixture will get very fluffy.
2. Add egg and beat well.
3. Add vanilla.
4. Add sifted dry ingredients and mix well.
5. Chill.
6. Preheat oven to 400 degrees F.
7. Roll to 1/8 inch thickness and cut out.
8. Bake 6 minutes.

Makes about 4 dozen round cookies.

Carrot Cake with Cream Cheese Buttercream Frosting

 Ingredients:

Cake:

2 C. sugar

1 C. canola oil

4 large eggs

2 C flour

1 t. baking soda

1 t. baking powder

1/4 t. salt

2 t. cinnamon

2 C. shredded carrots

1 C. pecan chips plus 1 cup for decorations around the bottom of the cake

Cream Cheese Buttercream Frosting:

2-8 oz. cream cheese, softened

1 C. unsalted sweet cream butter, softened

12 C. powdered sugar

2 t. Pure vanilla extract

1 T. ground cinnamon

5 T. heavy whipping cream

Directions:

Carrot Cake Directions:

1. Preheat oven to 350 degrees F.
2. Spray two 9-inch round cake pans with baking spray and set aside.
3. Using a standing mixer, mix until combined the sugar, oil and eggs.
4. Mix in the flour, baking soda, baking powder, salt and cinnamon until combined.
5. Fold in the shredded carrots and 1 C. pecan chips.
6. Divide the batter between the two cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean.
7. Allow cake to cool completely on a wire rack.
8. Remove cake from pans onto a cutting board.
9. Using a cake slicer, remove the rounded top from the cake.
10. Cut the cake in half so that you have two rounds.
11. Repeat step with other cake round. You should end up with 4 cake rounds

Frosting Directions:

1. Using a standing mixer, cream together the cream cheese, and butter until combined.
2. Gradually beat in 6 cups of powdered sugar until combined and smooth.
3. Mix in the vanilla extract.
4. Gradually beat in the remaining 6 cups of powdered sugar and the 5 tablespoons of heavy whipping cream until thick and smooth

Building the Cake:

1. Place the first layer of cake on a serving plate.
2. Spread about 1 cup of frosting evenly on top of the cake layer.
3. Place another layer of cake onto the top of the first layer of frosting.
4. Spread another cup of frosting onto the second cake layer.
5. Place the third layer of cake onto the top of the second layer of frosting.
6. Scoop another 1 cup of frosting onto the third cake layer and spread evenly.
7. Place the last cake layer onto the third layer of frosting.
8. Frost the entire cake with remaining frosting.
9. Sprinkle the remaining pecan chips around the edge of the bottom of the cake
10. Place cake into fridge for an hour before cutting and enjoying.

Pasta with Tomato Cream Sauce

Ingredients:

2 T. butter

2 T. olive oil 

4 cloves garlic, minced 

1 medium onion, finely diced 

2 15-ounce cans tomato sauce or marinara sauce 

Dash of sugar, or more to taste

Salt and freshly ground black pepper, to taste

1 1/2 lbs. fettuccine 

1 C. heavy cream 

Grated Parmesan or Romano, as needed

Chopped fresh basil, for serving

Directions:

1. Heat the butter and oil in a large skillet over medium heat. 
2. Add the garlic and onions and sauté for a minute or two. 
3. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. 
4. Cook over low heat for 25 to 30 minutes, stirring occasionally.
5. Cook the pasta according to the package directions. 
6. Drain, reserving 1 cup of pasta water.
7. Remove the sauce from the heat and stir in the cream. 
8. Add cheese to taste, then check the seasoning. 
9. Stir in the pasta and thin with a little pasta water if needed. 
10. Add the chopped basil and serve immediately. 

Limoncello

Ingredients:

10 organic lemons, washed and dried
1 750-ml bottle vodka (100-proof preferred, or 80-proof)
2 to 4 cups sugar, to taste
3 C. water
2 C. sugar 

Directions:

1. Use a vegetable peeler to remove the peels from all the lemons. Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don't worry about trimming every last scrap.
2. Transfer the lemon peels to a 1-quart jar and cover with vodka. Screw on the lid.
3. Let the vodka and lemon peels infuse somewhere out of the way and out of direct sunlight for at least 4 days or as long as a month. The longer you let the vodka infuse, the more lemony your limoncello.
4. Line a strainer with a large coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.
5. Prepare a sugar syrup of at least 3 cups of water and 2 cups of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool. 
6. Pour the sugar syrup into the infused vodka. 
7. Stir gently to mix. 
8. Taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like — up to 4 cups of water with 4 cups of sugar. More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello.
9. Insert the funnel in the neck of one of the bottles and fill with limoncello. Repeat with remaining bottles.
10. Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. Limoncello can be kept in the fridge for up to a month or the freezer for up to a year (and often much longer!).

Beef Stew

Ingredients:

2 lbs. stewing beef, trimmed and cubed

3 T. flour

½ t. garlic powder

½ t. salt

½ t. black pepper

3 T. olive oil

1 onion, chopped

6 C. beef broth

½ C. red wine, optional

1 lb. potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1 inch pieces

3 T. tomato paste

1 t. dried rosemary or 1 sprig fresh

2 T. cornstarch

2 T. water

¾ C. peas

Directions:

1. Combine flour, garlic powder, salt, and pepper. 
2. Toss beef in flour mixture. 
3. Heat olive oil in a large Dutch oven or pot. 
4. Cook the beef and onions until browned.
5. Add beef broth and red wine while scraping up any brown bits in the pan.
6. Stir in all remaining ingredients except for peas, cornstarch and water. 
7. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
8. Mix equal parts cornstarch and water to create a slurry. 
9. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).  
10. Stir in peas and simmer 5-10 minutes before serving . 
11. Season with salt and pepper to taste.

Fried Shrimp Balls

 Ingredients:

1 lb. shelled and deveined shrimp, defrost

1 egg white, lightly beaten

1 t. salt or fish sauce

1 t. sugar

1 T. corn starch

1/2 t. sesame oil

1 T. oil or some pork fat

3 dashes white pepper powder

8 pieces spring roll wrapper (8-inch square)

Directions:

1. In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
2. Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. 
3. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
4. The spring roll strips will stick to the shrimp ball.
5. Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
6. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. 
7. Drain on paper towels, and serve hot with Thai sweet chili sauce or your favorite chili sauce.

Bao

 Ingredients:

4 C. flour

3/4 t. dry yeast

500 ml water

1 lb. ground pork

1 lb. Chinese cabbage minced

1 carrot minced

2-3 green onion stalks chopped

1 egg

1-2 t. ground ginger

1 t. olive oil

1/2 t. chicken bouillon powder

1 t. oyster sauce

2-3 t. cooking wine

salt and pepper

Directions:

1. Mix flour with yeast in a mixing bowl.
2. Add water and knead until a solid dough ball forms. If it gets too sticky, add more flour. If it’s too dry, add more water.
3. Let the dough rise for about 2 hours.
4. Cook half of the ground pork in a pan, and mix it with the raw pork.
5. Mix the pork with the remaining ingredients.
6. Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope using the “windmill technique”.
7. Cut the dough rope into 1/2 inch pieces. Roll each piece out into a wrapper.
8. Spoon 1/2 tablespoon of filling into the center of wrapper. Then carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the top. 
9. Bring a pot of water to a boil. Place the baos in a steaming basket lined with cabbage leaves to prevent sticking and place the basket on top of the boiling pot of water. Close lid. Steam for 15 minutes, then turn off heat and let the baos rest for 5 minutes.

Mosquito Repellant Bracelet

 Ingredients:

1 C. witch hazel

15 drops citronella essential oil

15 drops lemongrass essential oil

5 drops lavender essential oil

5 drops peppermint essential oil

Directions:

1. Add witch hazel and essential oils to a spray bottle.
2. Shake to combine.
3. Spray the essential oil mixture onto both sides of a paracord bracelet until it is thoroghly saturated.
4. Set aside to dry.

Easy Quesadillas

 Ingredients:

1 T. vegetable oil

1 onion, finely chopped

1 lb. ground beef

1/2 t. ground chili powder

1/2 t. ground paprika

1/2 t. ground cumin

Kosher salt

Freshly ground black pepper

8 medium flour tortillas

1 1/2 C. Monterey Jack, shredded

1 avocado, sliced

2 T. cilantro, chopped

Directions:

1. In a large pan over medium heat, heat oil. 
2. Cook onion until soft, 5 minutes. 
3. Add ground beef and spices, breaking up the meat with a wooden spoon, and season with salt and pepper. 
4. Stir occasionally and cook until the meat is cooked through and no longer pink, about 8 minutes.
5. Remove pan from heat and drain excess fat. 
6. Season mixture with salt and pepper to taste. 
7. Clean pan and return over medium heat.
8. Meanwhile, assembly quesadillas: Divide cheese between 4 tortillas. 
9. Top with beef mixture, avocado, and cilantro then top each tortilla with a second tortilla.
10. Working one at a time, transfer quesadillas to hot pan and cook until golden-brown underneath, about 3 minutes. 
11. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). 
12. Cook until golden-brown on other side. 
13. Slice into wedges before serving. 

Cheesy Kielbasa Hashbrown Casserole

Ingredients: 

1 32-oz. bag of hashbrowns defrosted

18 oz. kielbasa thawed and cut into small pieces

1 small onion, diced

1/2 C. butter, melted

2 1/2 C. shredded cheddar cheese

10.5 oz. can cream of chicken soup

1 C. whole milk

1/2 C. heavy cream

1 t. black pepper

1/2 t. onion powder

Directions:

1. Combine hash browns, seasonings, kielbasa, onion, and 2 cups of the cheese in a greased crock pot.
2. In a separate bowl, combine cream of chicken soup, butter, cream and milk. 
3. Pour over hash brown mix.
4. Sprinkle remaining cheese over top.
5. Cook on high for 3 hours.

Tip:  Great recipe to use up those homemade hashbrowns.

Shower Door Cleaner

Ingredients:

2 C. Original blue Dawn

2 C. white vinegar

Also need a spray bottle

Directions:

1. Pour Dawn and vinegar in a glass bowl, stir.
2. Heat for 4 minutes in the microwave.
3. Remove and stir again.
4. Using a funnel, pour the solution into the spray bottle.
5. Shake well to mix the solution.
6. Use as needed on the shower doors.

Note:  This can also be used on a glass stovetop.

Homemade Vanilla Extract

 A very simple recipe that just takes time...a year is good!

Ingredients:

5-6 vanilla beans

8 oz. vodka

Also needed, an airtight glass bottle or jar.

Directions:  

1. Slit the vanilla bean pods down the center and submerge in the vodka. 
2. Be sure the vanilla beans are covered.
3. Store at room temperature, out of sun light.
4. Shake the jar once a week or so.
5. Let vodka infuse for a minimum of six months, ideally a year.
6. Remove bean pods from vodka and use as normal.