Zesty Wrap Sauce

Ingredients:

½ c. mayonnaise

¼ c. honey

2 T. yellow mustard

2 T. ketchup

1 T. lemon juice

1 t. brown sugar

1 t. apple cider vinegar

Directions:

1. Combine all the ingredients in a small bowl and whisk to combine.
2. Store in the refrigerator in an airtight container for up to 4 weeks.

Breakfast Braid

 

Ingredients:

1 sheet puff pastry

6 eggs

4 American cheese slices

½ C. shredded mozzarella or cheddar cheese.

Breakfast meat - Canadian Bacon or Sausage are both good choices

Directions:

1. Thaw puff pastry according to package directions.
2. Pre-heat oven to 400° F.
3. Scramble 5 eggs and soft cook them in a frying pan.
4. Roll Puff Pastry to 12"x15" rectangle.
5. Lay American cheese slices down center of puff pastry, leaving approximately 2" on each end.
6. Spread cooked scrambled eggs down 
7. Top with breakfast meat.
8. Top with shredded mozzarella or cheddar cheese.
9. Cut corner from each of the corners of the puff pastry.  Fold the ends over the filling.
10. Slice ½-inch strips diagonally on each side of the puff pastry dough.
11. Cross strips of dough from each side over the filling to make a braid-like pattern.
12. Brush dough with beaten egg.
13. Cook for 20 minutes.
14. Slice into 4 servings.

Crab Wonton Rice

Ingredients:

1 pkg. imitation crab, cut up

2 T. butter

1 T. olive oil

1 clove garlic

2 green onions, cut into ½-inch pieces

2 c. uncooked rice

3 c. vegetable broth

3 oz. cream cheese

wonton stirps

Directions:

1. Sauté crab, green onions, and garlic in butter and olive oil.  Remove from pan.
2. In same pan, add rice and brown slightly.
3. Add broth, making sure rice is covered.
4. Cover pan with lid.
5. Cook rice on low heat until rice is cooked.
6. Add crab, onions and garlic back to pan.
7. Add cream cheese and stir until melted and combined.
8. Sprinkle wonton strips on top and serve.

Pecan Pie Crust

 

Ingredients:

1 C. chopped pecans
1 C. flour
½ C. butter, softened

Directions:

1. With a fork, mix together ingredients until crumbly.
2. Press into 9" pie plate.
3. Bake in preheated 300° F oven for 25 minutes.

Note:  This crust works well for chocolate cream, butterscotch. caramel or no-bake cheesecake fillings.

Beefy Shells

 

Ingredients:

1 lb. ground beef

1 small onion, diced

2 cloves garlic, minced

2 C. beef broth

1 C. heavy cream

1 can (14.5 oz) diced tomatoes

2 C. shell pasta

1 C. shredded cheddar cheese

1 T. olive oil

1 t. dried basil

1 t. dried oregano

Salt and pepper to taste

Fresh parsley for garnish (optional)

Directions:

1. Heat olive oil in a large skillet over medium heat. 
2. Add diced onion and minced garlic, cooking until the onion is translucent.
3. Add ground beef to the skillet, cooking until browned. Drain any excess fat.
4. Stir in beef broth, heavy cream, diced tomatoes, dried basil, and dried oregano. 
5. Bring the mixture to a simmer.
6. Add shell pasta to the skillet, stirring to combine. 
7. Cover and cook for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened.
8. Stir in shredded cheddar cheese until melted and well incorporated. 
9. Season with salt and pepper to taste.

Queso Chicken Tacos

 

Ingredients:

2 lbs. boneless, skinless chicken breasts

1 packet taco seasoning

1 can (10 oz) Rotel tomatoes with green chilies

1 block (8 oz) cream cheese

1 C. shredded cheddar cheese

½ C. chicken broth

12 small taco-sized tortillas

Directions:

1. Place chicken breasts in the slow cooker.
2. Sprinkle taco seasoning evenly over the top.
3. Pour the Rotel tomatoes (undrained) and chicken broth over the chicken.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Stir the cream cheese and shredded cheddar cheese into the slow cooker until melted and smooth.
7. Return the shredded chicken to the slow cooker and mix to coat it in the cheesy sauce.
8. Warm the tortillas, then spoon the queso chicken mixture onto each tortilla.
9. Add your favorite toppings and serve immediately. 

Pasta Cream Sauce

 Ingredients:

2 C. heavy cream
½ C. Parmesan cheese, freshly grated
salt to taste

Directions:

1. Heat the cream in a pan over low heat, but do not let it boil. 
2. Take pan off the heat and whisk in the grated Parmesan cheese until melted and smooth. 
3. Taste the sauce and add the salt as needed. 
4. To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. 
5. Add up to ⅓ cup of the reserved pasta water to loosen the sauce. 
6. Serve immediately. 

Spicy Pork Noodles

Ingredients:

1 (1-lb ) pork tenderloin, thinly sliced

1 T. oil

¼ C. brown sugar

½ C. soy sauce

1 to 2 T. chili garlic sauce

3 (3-oz) packages ramen noodles, any flavor

3 green onions, sliced

Directions:

1. Open ramen noodles and discard flavor packets. 
2. Cook ramen noodles in boiling water for 3 minutes; drain and set aside.
3. While noodles are cooking, heat oil over medium-high heat in a large skillet. 
4. Add pork tenderloin and cook until starting to brown.
5. Add brown sugar, soy sauce and chili garlic sauce to skillet. Stir. 
6. Reduce heat and simmer for 5 minutes.
7. Add cooked noodles to skillet and toss to coat. 
8. Sprinkle with green onions.

Hamburger Sauce

Ingredients:

½ C. mayonnaise

2 T. dill pickle relish 

1 T. finely minced onion

2 T. ketchup

2 t. yellow mustard

1 t. white vinegar

1 t. granulated sugar

½ t. paprika

¼ t. salt

¼ t. garlic powder

¼ t. onion powder

Directions:

1. Place all of the ingredients in bowl and stir to combine. 
2. Cover and refrigerate for at least 2 hours before serving. 
3. Shake or stir before serving. 

Will keep for up to 2 weeks.

Pickled Beets and Eggs

 Ingredients:

6 eggs

1 (15 ounce) can sliced beets with liquid

½ C. white vinegar

½ C. white sugar

½ C. water

Directions:

1. Place eggs in a saucepan and cover with cold water. 
2. Bring water to a boil and immediately remove from heat. 
3. Cover and let eggs stand in hot water for 10 to 12 minutes. 
4. Remove from hot water, cool, and peel. 
5. Place eggs in a glass or plastic container.
6. Combine beets, vinegar, sugar, and water in a saucepan. 
7. Bring to a boil; stir until sugar is dissolved. 
8. Pour over eggs.
9. Cover and chill for 4 hours to overnight.

Cast Iron Carrots with Curry

 Ingredients:

3 T. coconut oil

2 lb. carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick 

½ t. salt 

½ t. ground black pepper 

1 t. curry powder 

¼ C. roughly chopped fresh cilantro 

Directions:

1. Heat a large, heavy skillet over medium-high heat and add the coconut oil. 
2. When hot, add the carrots in an even layer to maximize contact with the pan. 
3. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. 
4. Add the curry powder and mix to combine. 
5. Scatter the cilantro over the top and serve.

Nilla Wafer Crust

 Ingredients:

60 Nilla wafers

¼ C. granulated sugar

⅓ C. butter, melted

Directions:

1. Preheat oven to 350° F. 
2. Lightly spray a pie plate with cooking spray and set aside.
3. Place Nilla wafers in a food processor and pulse until only crumbs remain. 
4. Transfer crumbs to a medium size bowl and stir in sugar and melted butter.
5. Pres the crumbs firmly into the pie plate and up the sides.
6. Bake for 10 minutes or until edges are just starting to turn golden brown. 
7. Let cool completely on a wire rack before filling.