Mini Meatloaf Muffins

 

Ingredients:

1 lb. ground beef

½ c. Italian breadcrumbs

½ c. grated Parmesan cheese

⅓ c. milk

¼ c. ketchup

¼ c. onion, finely chopped

¼ c. bell pepper, finely chopped

1 t. garlic powder

1 t. dried oregano

½ t. salt

¼ t. black pepper

1 large egg

Topping:

¼ c. ketchup

2 T. brown sugar

1 t. mustard

½ t. Worcestershire sauce

Directions:

1. Preheat the oven to 375°F. 
2. Grease a muffin pan or line it with muffin liners.
3. In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, ¼ cup ketchup, chopped onion, chopped bell pepper, garlic powder, dried oregano, salt, black pepper, and egg. 
4. Mix well until all ingredients are incorporated.
5. Divide the meat mixture evenly among the muffin cups, pressing gently to pack the mixture.
6. In a small bowl, whisk together the remaining ¼ cup ketchup, brown sugar, mustard and Worcestershire sauce for the topping.
7. Spoon a small amount of the topping mixture onto each meatloaf muffin.
8. Bake in the preheated oven for about 20-25 minutes, or until the meatloaf muffins are cooked through and the internal temperature reaches 160°F.
9. Remove from the oven and let them cool for a few minutes before serving.

Bang Bang Shrimp Pasta

 

Ingredients:
Sauce

½ C. mayo

½ C. sweet chili sauce

1 lime juice

1½ t. sriracha sauce

Pasta and Shrimp

8 oz. spaghetti noodles, cooked according to package directions and drained

12 oz. medium shrimp, peeled and deveined

1½ T. olive oil

1 T. fresh garlic, minced

2 t. smoked paprika

½ t. kosher salt

½ t. fresh cracked black pepper

⅛ t. red pepper flakes

fresh chopped parsley or fresh chopped cilantro (optional garnish)

Directions:

Sauce

1. In a small mixing bowl, whisk together the mayo, sweet chili sauce, lime juice, and sriracha sauce until it is smooth. 
2. Set aside

Pasta and Shrimp

1. Using a medium-sized mixing bowl, toss together the shrimp, ½ tablespoon olive oil, fresh minced garlic, paprika, kosher salt, black pepper, and red pepper flakes.
2. In a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
3. Add in the coated shrimp, constantly stirring to ensure the garlic does not burn and the shrimp cooks evenly, about 8 to 10 minutes. 
4. Turn off the stovetop.
5. Leaving the skillet on the stovetop, add the cooked spaghetti and sauce on top of the cooked shrimp. Toss to completely coat the noodles and the shrimp.
6. Garnish with either the fresh chopped parsley or fresh chopped cilantro. 

Serve while hot.

Baked Salmon

 

Ingredients:

1½ to 2 lb. salmon filet

salt

pepper

olive oil

Directions:

1. Heat oven to 400°F
2. Line baking dish with aluminum foil
3. Spray foil with non-stick cooking spray
4. Lay salmon filets on foil
5. Brush each piece of fish with olive oil
6. Sprinkle with salt and pepper to taste
7. Place baking dish in oven for 15- 20 minutes
8. Test to see if salmon is done by raking fork across fish.  If it flakes, it is done.

Butter Pecan Cookies

 

Ingredients:

1½ c. pecan halves

1 c. unsalted butter melted and cooled until no longer warm

1¼ c. dark brown sugar tightly packed

½ c. granulated sugar

1 large egg + 1 egg yolk, room temperature

1½ t. vanilla extract

3 c. all purpose flour

1 t. cornstarch

¾ t. baking soda

½ t. baking powder

¾ t. salt

½ c. Heath Toffee bits, optional

Directions:

Toast Pecans (optional)

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Spread pecan halves evenly over cookie sheet and bake on 350°F (175°C) for 3-5 minutes.
3. Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.

Cookie Dough

1. In a large bowl, combine melted butter and sugars. Stir well.
2. Add egg, egg yolk, and vanilla extract and stir until well-combined.
3. In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
4. Gradually add flour mixture to wet ingredients until completely combined.
5. Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
6. Line cookie sheets with parchment paper and drop cookie dough by heaping 1½ Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
7. Transfer to 350°F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers.
8. Allow cookies to cool completely on baking sheet and they will finish baking through as they cool.

Tip:  If you cannot find toffee pieces for baking at your local store, two 1.4 oz. Heath bars can be chopped up for approximately ½ cup.

Tortellini Bake

 

Ingredients:

20 oz. tortellini

1 lb. Italian sausage

1 jar marinara sauce

Fresh mozzarella pearls

15 oz. ricotta cheese

Shredded mozzarella

Directions:

1. Cook tortellini according to package directions
2. Cook Italian sausage until browned.
3. Pre-heat oven to 350°F.
4. Mix the tortellini, sausage, marinara sauce, and mozzarella pearls in a bowl.
5. Pour the mixture into a 9x13-inch baking dish.
6. Spread the ricotta cheese over the top.
7. Sprinkle with the shredded mozzarella.
8. Place in over and bake for 30 minutes or until the cheese is golden brown.

Pasta Salad

 

Ingredients:

Salad:

1 lb. fusilli pasta

2 chicken breasts, chopped

1 bell pepper, sliced

2 carrots, sliced thickly

1 zucchini. sliced

1 C. grape or cherry tomatoes, halved

1 C. fresh mozzarella balls

1 C. parmesan cheese, grated

Dressing:

⅓ C. red wine vinegar

½ C. extra virgin olive oil

½ t. salt

½ t. black pepper

½ t. oregano

Directions:

1. Bring a large pot of salted water to a boil. 
2. Add pasta and cook according to package directions. 
3. Drain and rinse well under cold water.
4. While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, and olive oil until blended. 
5. Add the drained and rinsed pasta to the dressing and mix well.
6. Stir in the chicken, bell pepper, zucchini, tomatoes, carrots, parmesan, and mozzarella. 
7. Taste for seasoning and adjust with salt and pepper as needed. 
8. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

Roasted Red Potatoes

 

Ingredients:

1½ lb. baby red potatoes halved

¼ C. olive oil

2 t. garlic, minced

1½ t. salt

½ t. pepper

1 t. Italian seasoning

¼ C. finely grated parmesan cheese

2 T. fresh parsley, chopped

cooking spray

Directions:

1. Preheat the oven to 400° F. 
2. Line a sheet pan with foil and coat the foil with cooking spray.
3. Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
4. Spread the potatoes in a single layer on the prepared baking sheet. 
5. Bake for 35-40 minutes or until golden brown and fork tender. 
6. Sprinkle with parsley and serve.

Crispy Chicken Breasts

 

Ingredients:

4 boneless chicken breasts

1 C. crushed Ritz crackers

½ C. grated Parmesan cheese

½ C. mayonnaise

1 t. garlic powder

1 t. onion powder

Salt and pepper to taste

Fresh parsley (for garnish)

Directions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a bowl, combine crushed Ritz crackers, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Spread mayonnaise over each chicken breast, then coat with the cracker mixture, pressing to adhere.
4. Place chicken in the prepared dish and bake for 25-30 minutes, or until golden and cooked through.
5. Garnish with fresh parsley before serving.

Puffy Tacos

Ingredients:

1 lb. lean ground beef

½ C. finely diced sweet yellow onion

1 (1-ounce) packet of mild taco seasoning

1¼ C. mild salsa 

1 (17.3-ounce) package of puff pastry

1¼ C. fiesta blend finely shredded cheese

Directions:

1. Preheat the oven to 375°F. 
2. Line two baking sheets with parchment paper and set them aside.
3. Using a skillet over medium-high heat, cook the ground beef and onion for 4 to 5 minutes, uncovered, or until the ground beef is no longer pink. Stir often.
4. Reduce the heat to low heat.
5. Sprinkle the taco seasoning over the ground beef and onions.
6. Add the add the salsa to the skillet.  Stir well and simmer for five minutes, stirring occasionally.
7. While the ground beef mixture is simmering, unfold one puff pastry on each of the prepared baking sheets.
8. Using a pizza cutter, slice the puff pastry lengthwise down the two seams of the pastry. This will give you three sections.
9. Slice each of the three sections into three square pieces. This will give nine squares per sheet.
10. Measure out 1½ tablespoons of the taco meat mixture. Spoon the meat diagonally down the center of the square. 
11. Sprinkle one tablespoon of the shredded cheese on top of the meat “line”.
12. Dampen the tips of your fingers with water, and dab the water onto two opposing corners of the squares.
13. Fold them over, making sure to use your dampened fingertips to “glue” the pastry so it will stay in place while baking.
14. Bake for 20 to 22 minutes or until golden brown. 
15. Allow the puffy tacos to cool before serving.

Ritz Cracker Coated Chicken

 

Ingredients:

1¼ lb. boneless chicken breasts pounded or sliced thin (approx. ½-inch)

2 eggs, beaten

1 sleeve Ritz crackers (about 30), crushed

1 t. salt

1 t. black pepper

½ t. garlic powder

½ c. butter, cut into cubes

Directions:

1. Preheat oven to 375°F
2. In medium bowl combine crushed crackers, salt, pepper and garlic powder.
3. Dip each breast into the eggs and then into the cracker mixture, coating evenly.
4. Place chicken into a 9×13 baking dish. 
5. Scatter the cubes of butter around the chicken in the baking dish and bake for 25-30 minutes until chicken is cooked through and juices run clear.

Salted Caramel No-Bake Pie

Ingredients:

1 (6-oz,) pre-made graham cracker crust or pecan crust

8 oz. cream cheese, room temperature

½ c. powdered sugar

½ t. vanilla extract

1 (3.4-oz.) box instant vanilla pudding

1½ c. half & half cream

½ c. jarred salted caramel sauce

4 oz. whipped topping

Additional salted caramel and 2 tablespoons of chopped pecans for garnish

Directions:

1. In a large mixing bowl, with a hand mixer on low, beat together the cream cheese, powdered sugar, and vanilla extract for 2 to 3 minutes or until creamy and smooth.
2. Spread the cream cheese mixture evenly onto the bottom of the prepared pie crust. 
3. Place your pie into the refrigerator to chill while you make your next layer.
4. In another large bowl, beat together, on medium speed, the instant vanilla pudding and 1½ cups half & half for 2 minutes. 
5. Fold the salted caramel into the vanilla pudding until evenly incorporated. 
6. Spread the salted caramel pudding layer evenly over the cream cheese layer.
7. On top of the caramel layer, spread the whipped cream topping. 
8. Garnish with an extra drizzle of caramel and chopped pecans.
9. Refrigerate your salted caramel pie for 4 hours, or up to overnight, before slicing and serving.

Tip:  If you cannot find jarred salted caramel sauce, you can easily stir ¼ teaspoon salt into your standard caramel sauce.

Chicken Pot Pie

 Ingredients:

1 crust (make from scratch or buy premade)

⅓ c. butter or margarine

⅓ c. chopped onion

⅓ c. all-purpose flour

½ t. salt

¼ t. pepper

1 ¾ c. chicken broth

½ c. milk

2 ½ c. shredded cooked chicken or turkey

2 c. frozen mixed vegetables, thawed

Directions:

1. Place pie crust in an ungreased 9-inch pie plate.
2. In 2-quart saucepan, melt butter over medium heat. 
3. Add onion; cook 2 minutes, stirring frequently, until tender. 
4. Stir in flour, salt, and pepper until well blended.
5. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
6. Stir in chicken and mixed vegetables until thoroughly combined. 
7. Remove from heat.
8. Spoon chicken mixture into crust-lined pie plate.
9. Place second crust over the chicken mixture. 
10. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
11. Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.
12. With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.
13. Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.
14. Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. 
15. Let stand 5 minutes before serving.

Note:  Cut pie crust into smaller circles and line cupcake pan to make mini chicken pot pies.

Baked Cream Cheese Spaghetti Casserole

 

Ingredients:

1 lb. spaghetti, cooked and drained

1 T. olive oil

1 lb. ground beef, or turkey

1 small onion, diced

3 cloves garlic, minced

1 14.5-oz. can diced tomatoes

1 15-oz. can tomato sauce

1 T. Italian Seasoning

1 t. salt

½ t. pepper

8 oz. cream cheese, softened

½ c. sour cream

1½ c. mozzarella, shredded

½ c. Parmesan cheese, shredded

½ c. cheddar cheese, shredded

fresh parsley leaves, chopped (optional)

Directions:

1. Cook spaghetti according to package directions.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. 
3. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. 
4. Add the ground beef (or turkey), breaking it apart with a spoon, and cook until browned, about 5-7 minutes. 
5. Drain any excess fat.
6. To the cooked meat, add the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine. 
7. Simmer for 10-15 minutes on low heat, allowing the sauce to thicken and the flavors to meld. 
8. Remove from heat.
9. In a large mixing bowl, combine the softened cream cheese and sour cream. 
10. Mix until smooth and creamy. If necessary, microwave the cream cheese for 20-30 seconds to soften it more easily. Set aside.
11. Add the cooked spaghetti to the skillet with the meat sauce, stirring to combine. 
12. Then, gently fold in the cream cheese mixture, ensuring the pasta is coated evenly with the creamy sauce.
13. Transfer the pasta mixture into a greased 9x13-inch casserole dish. 
14. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top. If using, add the shredded cheddar cheese for extra flavor and a golden topping.
15. Preheat your oven to 350°F (175°C). 
16. Bake the casserole uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
17. Remove the casserole from the oven and let it cool for 5 minutes before serving. 
18. Garnish with fresh parsley if desired.

TIP: Corn On The Cob In The Microwave

Cooking corn on the cob in the microwave is very easy.  

Place one ear in the microwave for 3 to 4 minutes.  Two ears can be cooked for 5½ to 6 minutes.

Remove the corn from the microwave and place on a cutting board.

Cut off approximately ½-inch from the stem end.  

Now you can easily remove the cob from the husk.  You may need to give it a shake or two.  The best part is, there is usually very little silk that needs to be removed.

Ham and Cheese Hashbrown Casserole

 

Ingredients:

1 bag (30 oz) frozen hash browns, thawed
2 c. cooked ham, diced
2 c. cheddar cheese, shredded
½ c. mozzarella cheese, shredded
1 small onion, finely chopped
¼ c. butter, melted
1 can (10.5 oz) cream of chicken soup
½ c. sour cream
1 t. garlic powder
½ t. onion powder
Salt and pepper to taste
½ c. crushed cornflakes or breadcrumbs (optional for topping)

Directions:

1. Preheat oven to 350°F (175°C) 
2. Grease a 9x13-inch baking dish.
3. In a large bowl, combine the thawed hash browns, diced ham, cheddar cheese, mozzarella cheese, chopped onion, melted butter, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. 
4. Stir until everything is evenly mixed.
5. Transfer the mixture into the prepared baking dish, spreading it out evenly.
6. If desired, sprinkle crushed cornflakes or breadcrumbs evenly on top of the casserole for a crispy finish.
7. Cover with foil and bake for 30 minutes. 
8. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the top is golden brown.
9. Let it rest for 5 minutes before serving.

Sugar Cookie Cheesecake Bars

Ingredients:

16.5 ounce tube of sugar cookie dough, or homemade

1 egg

1 T. vanilla extract

8 oz. cream cheese, at room temperature

Directions:

1. Preheat oven to 350° F
2. Prepare baking dish with non-stick spray
3. In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed. 
4. Press half of the sugar cookie dough to the bottom of the baking dish for the crust.
5. Pour the cream cheesecake mixture over the sugar cookie crust
6. Using the remaining sugar cookie dough, create flattened chunks of dough and place them evenly over the top of the cheesecake mixture.
7. Bake for 30 minutes or just until the sugar cookie shows a golden color.
8. Let cool for at least an hour. 
9. Cut into squares once cooled and serve!
10. Refrigerate any leftovers.

Crockpot Taco Hashbrown Casserole

 

Ingredients:

1 lb. ground beef

1 small onion, diced

2 cloves garlic, minced

1 oz. packet taco seasoning (or 2 T.)

10.5 oz cheddar cheese soup

30 oz. frozen shredded hashbrowns

2 c. shredded taco style cheese divided

1 can Rotel, (well-drained), optional

Directions:

1. Brown your ground beef with the onions and garlic, drain
2. In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 6-quart crockpot
3. Top all the ingredients with remaining cheese
4. Cover and cook on low for 4-5 hours or high for 2-2½ hours

Oatmeal Raisin Cookies

Instructions:

1 c. unsalted butter, softened to room temperature

1 c. packed light or dark brown sugar

¼ c. granulated sugar

2 large eggs

2 t. pure vanilla extract

1 T. unsulphured or dark molasses (do not use blackstrap)

1⅔ c. all-purpose flour

1 t. baking soda

1½ t. ground cinnamon

½ t. salt

3 c. old-fashioned whole rolled oats

1 c. raisins

½ c. chopped toasted walnuts, optional

Directions:

1. Cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. 
2. Add the eggs and mix on high until combined, about 1 minute. 
3. Scrape down the sides and bottom of the bowl as needed. 
4. Add the vanilla and molasses and mix on high until combined. Set aside.
5. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. 
6. Add to the wet ingredients and mix on low until combined. 
7. Beat in the oats, raisins, and walnuts (if using) on low speed. 
8. Chill the dough for 30-60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
9. Preheat oven to 350°F (177°C). 
10. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
11. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. 
12. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. 
13. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Apple Pie Spice

Instructions:

4 T. ground cinnamon

1½ t. ground nutmeg

½ t. ground allspice

1 t. ground ginger

1½ t. ground cardamom

Directions:

1. Combine spices in a small bowl, mix well to combine. 
2. Store in a small jar or spice container.

Ham and Cheese Pasta Bake

 

Ingredients:

12 oz. fusilli pasta

Salt for pasta water

4 T. butter

2 cloves garlic, minced

4 T. flour

2½ c. milk

½ c. heavy whipping cream

1 c. water

¼ t. ground nutmeg

1 t. ground black pepper

1 t. Italian seasoning or a mix of dried oregano, thyme, and basil

½ t. salt

1 c. shredded or grated Parmesan cheese

1 c. shredded mozzarella cheese

10 oz ham, diced (about 2 cups)

¼ c. chopped fresh parsley

¼ c. chopped fresh green onion greens or chives

Directions:

1. Put a big pot of salted water onto boil on high heat for the pasta (4 quarts, 2 tablespoons salt). While the pasta water is heating, prep the other ingredients.
2. Once the water has reached a rolling boil, add the pasta and stir so it doesn’t stick to the bottom of the pan. 
3. Let the water return to a rolling boil and cook, uncovered, for 9 to 10 minutes.
4. Melt the butter in a large (3 to 4 quart), thick-bottomed pot on medium heat. 
5. Add the minced garlic. Let the garlic sizzle for a few seconds. 
6. Add the flour and whisk so that any lumps are dissolved. 
7. Let the roux (flour and butter) bubble and cook for a minute or two.
8. Slowly add the milk and cream, a quarter cup at a time, whisking until incorporated after each addition. 
9. Increase the heat to medium high. 
10. Add ¼ teaspoon of ground nutmeg and ½ teaspoon of ground black pepper. Add ½ teaspoon of Italian seasoning.
11. Add half of the shredded Mozzarella and Parmesan cheeses, whisking until melted and incorporated into the sauce.
12. Add ½ teaspoon of salt.
13. Stir in 1 cup of water (can use pasta cooking water if you want).
14. Preheat the oven to 400°F.
15. Drain the cooked pasta and add it to the sauce. Add the ham. Add the chopped parsley and onion greens or chives. Gently stir to combine. Taste, and add more nutmeg, salt, pepper, or Italian seasoning to taste.
16. Transfer the pasta mixture to an oven-proof casserole dish. 
17. Sprinkle the top with the remaining cheese. 
18. Bake uncovered in the oven at 400°F for 10 to 15 minutes until the cheese is bubbly and lightly browned on top.

Breakfast Wraps

 

Ingredients:

4 eggs
6 oz. breakfast sausage
1 c. hashbrowns
½ c. cheddar cheese, shredded
2 9-inch flour tortillas.

Directions:

1. Scramble eggs and cook until fully set.
2. Brown sausage and crumble while cooking.
3. Brown hashbrowns in pan with the sausage.
4. Divide the eggs, sausage and hashbrowns between the tortillas.
5. Sprinkle with cheese and roll up wraps.

Pumpkin Pie

Ingredients:

1 (9-inch) unbaked deep-dish pie crust

¾ c. white sugar 

1 t. ground cinnamon 

½ t. salt

½ t. ground ginger

¼ t. ground cloves

2 large eggs

1 (15-oz.) can Libby's 100% Pure Pumpkin

1 (12-oz.) can Nestle Carnation Evaporated Milk

Directions:

1. Preheat the oven to 425° F (220° C).
2. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl.
3. Beat eggs lightly in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk. 
6. Pour into pie shell.
7. Bake in the preheated oven for 15 minutes. 
8. Reduce temperature to 350° F (175° C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. 
9. Remove from the oven and set on a wire rack to cool to room temperature.
10. Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)

Egg Roll in a Bowl

 

Ingredients:

1 lb. ground sausage, chicken, turkey or beef
7 c. of Coleslaw mix
2 T. low sodium soy sauce
1 T. ginger
1 t. garlic powder
½ c. green onions

Directions:

1. Cook meat, stirring and crumbling until cooked through. 
2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 
3. Top with green onions and drizzle with more soy sauce or sweet and sour sauce.

Chocolate Cream Pie Filling

This pie filling works very well with the Pecan Pie Crust (pictured above).

Ingredients:

Chocolate Filling

¾ c. granulated sugar

½ t. salt

¼ c. cornstarch

2 c. whole milk

1 c. heavy cream

4 large egg yolks

2 T. unsalted butter

2 (4-ounce) packets semi-sweet baking bars 

2 t. vanilla extract

Topping

1 c. heavy cream

4 T. powdered sugar

½ t. vanilla extract

Chocolate bar, optional

Directions: 

1. Chop the chocolate bars and set aside. 
2. Off heat, combine sugar, salt, and cornstarch in a pot and whisk together. 
3. Add egg yolks, then slowly whisk in milk and cream until smooth. 
4. Place pot on medium-low heat, whisking occasionally and scraping the sides and bottom with a spatula to prevent sticking. 
5. Heat gradually.
6. When mixture starts to thicken, whisk constantly. 
7. Once large bubbles form, reduce heat slightly and whisk for 1 minute until it thickens into pudding. 
8. Remove from heat, whisk for another minute, then add butter and whisk until melted. 
9. Add chocolate and whisk until smooth, then stir in vanilla.
10. Scrape filling into cooled prepared crust and smooth top with a spatula. 
11. Cover with plastic wrap to prevent skin formation. 
12. Refrigerate for at least 8 hours or until set.
13. For the topping, pour heavy cream, powdered sugar, and vanilla into a mixing bowl. Start with 2 tablespoons powdered sugar and increase to sweetness preference. 
14. Use a hand mixer to mix on low speed, then increase to high until medium-to-stiff peaks form, which should take about 2–4 minutes. 
15. Be careful not to overbeat. 
16. Spread the whipped cream over the pie and garnish with chocolate shavings using a vegetable peeler. 
17. For clean slices, warm a sharp knife under hot water, dry it, and slice the pie. Repeat for each cut.

Chicken Wraps

Ingredients:

2 c. cooked chicken, shredded

2 c. chopped Romain lettuce

2 Roma tomatoes, diced

½ small red onion, diced fine

1 c. Colby jack cheese, finely shredded

½ c. Zesty Wrap Sauce

4 9-inch flour tortillas

Directions:

1. Heat a grill pan to medium-low heat.
2. Divide the chicken, lettuce, tomatoes, onion, and cheese evenly among the tortillas.
3. Top each one with Zesty Wrap Sauce. 
4. Fold in the ends about two inches, and then roll up the wraps.
5. Lightly grease the grill, and add the wraps. Cook for 2 minutes on each side.

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.