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Cheeseburger And Fries Casserole




Ingredients

2 lbs lean ground beef
1⁄4 teaspoon salt
1⁄2 teaspoon pepper
1 teaspoon minced garlic
1 (300 ml) can cream of mushroom soup
1 (300 ml) can cheddar cheese soup
1 (500 g) packagefrozen French fries, any style
2 cups cheddar cheese, shredded


DIRECTIONS

Preheat oven to 375 degrees.
Scramble fry ground beef until cooked.
Drain off grease.
Then add salt, pepper and garlic.
Add both soups and stir until well blended.
Heat through on stove and then transfer to 9 X 13 glass pan.
Cover beef mixture with the french fries.
Bake for 30 minutes, until fries are crispy.
Sprinkle cheese over top of casserole and return to oven until cheese is melted, about 5 minutes.

Olive Garden Fettucine Alfredo




Ingredients

1⁄2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2⁄3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed


DIRECTIONS

In a medium saucepan, melt butter.
When butter is melted, add cream cheese.
When the cream cheese is softened, add heavy cream.
Season with garlic powder, salt, and pepper.
Simmer for 15-20 minutes over low heat, stirring constantly.
Remove from heat and stir in parmesan.
Serve over hot fettucine noodles

Shrimp Louis Pasta Salad




Ingredients

3 cups spiral shaped pasta, uncooked
1 cup mayonnaise
1⁄2 cup ranch dressing
1⁄3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1⁄2 cup chopped fresh tomato
1⁄2 cup sliced green onion
1⁄4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley


DIRECTIONS

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
Stir in cooled pasta and remaining ingredients.
Serve immediately or cover and refrigerate.


Jalapeno Popper Wonton Puffs




Ingredients

1 (8 ounce) package cream cheese, softened
1 cup monterey jack cheese, shredded
1 (4 ounce) can jalapeno peppers, diced
1 teaspoon fresh minced garlic
3 green onions, diced
black pepper
1 (16 ounce) package wonton wrappers
1 quart vegetable oil (for frying)


DIRECTIONS

In a medium bowl mix together cream cheese, Monterey jack cheese, jalapeno peppers, garlic and green onions; mix well to combine then season with a little black pepper.
Fill the wonton wrappers with approximately 1 teaspoon cream cheese mixture.
Fold wrappers into triangles then press with a moistened fork to seal (or seal edges as desired).
In a large skillet heat oil over medium-high heat.
Drop 3-4 wontons in at a time into the oil, and quickly fry, turning once until golden brown

Southern Fried Chicken




Ingredients

2 lbs cut-up chicken
Sauce mixture

4 eggs
1⁄3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
Seasoning blend

1 1⁄2 teaspoons salt
1 1⁄4 teaspoons fresh ground black pepper
1⁄4 teaspoon garlic powder
Dredging mixture

2 cups all-purpose flour
1 tablespoon baking powder
1⁄4 teaspoon salt



DIRECTIONS

Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don't crowd chicken pieces--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done

LEMON RASPBERRY CHEESECAKE SQUARES




INGREDIENTS

Crust
9 full-sheet graham crackers (or 1 and ¼ cups graham cracker crumbs)
½ stick (4 tablespoons) melted butter
2 tablespoons granulated sugar
Filling
16 oz. cream cheese, softened to room temperature
2 large eggs
½ cup granulated sugar
2 lemons, juiced and zested
Raspberry Swirl
⅓ cup raspberries
1 tablespoon sugar


INSTRUCTIONS

Preheat oven to 325 degrees. Spray 8x8 baking pan with cooking spray or line with parchment paper and set aside.
Place graham crackers in a food processor and process until you have fine crumbs. Add in the melted butter and sugar, stir to fully combine. Press mixture firmly into the bottom of the 8x8 pan and bake for 10 minutes. Set aside to cool.
For the filling, using a stand mixer with the paddle attachment or handheld mixer beat the cream cheese on medium speed until smooth. Add in one egg at a time, mixing thoroughly after each one. Add in the sugar, lemon juice, and lemon zest making sure to mix well after each ingredient.
For the raspberry swirl, place the raspberries and sugar in a blender and blend until smooth. At this point you can strain the mixture to remove the seeds if you prefer.
Pour the cheesecake filling on top of the cooled graham cracker crust. Spoon the raspberry mixture in different spots on the filling, then use a knife to lightly swirl.
Bake at 325 for about 35 minutes.
Allow to cool completely, then refrigerate for at least 3 hours or overnight.
Cut into squares and enjoy!
NOTES
This recipe will yield nine large servings, or you can cut them smaller into 16 squares.

Honey Bun Cake







Ingredients

1 box yellow cake mix
4 eggs
1 c. sour cream
3/4 c. vegetable oil
1 c. brown sugar
2 tsp. cinnamon

Frosting
2 c. powdered sugar
6 Tbsp. milk
1 tsp. vanilla

How to make it : 



Preheat oven to 325 degrees. By hand mix together cake mix, eggs, sour cream, and oil until well combined. Set aside. In a seperate bowl combine brown sugar and cinnamon and mix together until well combined. Pour half of cake batter in a greased 13x9 pan. Spread it out good. Add half of brown sugar mix on top of that covering all the batter. Pour rest of batter and spread until even. Top with rest of brown sugar mix. With a knife swirl your batter around. Bake 45-50 minutes until a toothpick comes out clean. Meanwhile mix ingredients for frosting. When cake comes out of the oven pour the frosting on the hot cake. Let cool or serve warm.

Meatball Sub on a Stick




Ingredients

1 lb lean ground turkey
½ cup Italian bread crumbs
½ cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or ¼ cup fresh chopped
½ tsp Crushed Red Pepper
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2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping



Instructions

Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about ¼", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and ssprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for sipping.
Notes
inspired by Kim Van Dunk's entry in the Pillsbury Bake-Off 100 Winning Recipes 2013

Crescent Chicken




Ingredients

1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)

Serves:6-8
Prep time:15 mins
Cook time:30 mins
Total time:45 mins


Instructions

Preheat oven to 350
Prepare soup using milk and set aside.
Separate crescent rolls.
Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
Place in a 9×13 baking dish.
Pour soup over rolls.
Bake at 350 uncovered for 30 mins.

Peanut Butter Cup Cookies




Ingredients

 1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped


Directions

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.


Potluck Spaghetti Salad




Ingredients

1 (16 ounce) package of spaghetti, broken in half
3 medium tomatoes, chopped...
1 cucumber, seeded and chopped
1 green pepper, chopped
1 red onion, chopped
1 (10 ounce) bottle of Italian salad dressing
1 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt


Directions

Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat.
Refrigerate overnight. Toss before serving. Enjoy.

Easy Cabbage Rolls




Ingredients

1 head green cabbage
1 lb ground pork (or ground turkey)
½ lb ground beef
2 small onions, diced
3 cloves garlic, minced
½ teaspoon dill weed
3 tablespoons fresh parsley
1 can (14 oz) diced tomatoes
salt & pepper to taste
1 cup uncooked rice
1 egg
1½ cups + ⅓ cup tomato sauce or pasta sauce, divided
1 can tomato soup


Directions

Boil cabbage leaves about 2 minutes or until soft. Set aside to cool.
Preheat oven to 350 degrees.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, ⅓ cup of tomato/pasta sauce, salt & pepper. Stir in egg.
Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.

TOMATO PIE




Ingredients

1 9-inch pie shell

1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/2 teaspoon basil
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Salt and freshly ground black pepper


Directions

Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Eggplant Ricotta Bake




Ingredients

    2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
    3 tablespoons olive oil, plus more for baking dish
    Coarse salt and ground pepper
    1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
    3 large eggs
    1 cup grated Parmesan cheese
    2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
    1 jar (16 ounces) store-bought marinara sauce (2 cups)


Directions

    Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.

    Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.

    Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.



Ambrosia




Ingredients

2 14 oz cans mandarin oranges
2 14 oz cans pineapple chunks
2 jars maraschino cherries
1 bag mini marshmallows
2 8 oz containers cool whip
1 cup coconut

How to make it


Draine the liquids out from the fruits and put the fruit in a large bowl then add marshmallows and coconut. Slowly mix in the cool whip and chill before serving.

Chicken Chili




Ingredients

6 chicken thighs or 3 large chicken breast
5 C. water
1 T. bacon grease
1 med. onion, chopped
1/2 C. red or green bell pepper, diced
2, 10 oz cans petite diced tomatoes with green chilies
6 oz. tomato paste
15.5 oz. can chili beans
2, 16 oz. cans kidney beans, drained
1 T. chili powder
1/4 tsp. smoked paprika
1/4 tsp. cumin
1 C. frozen whole kernel corn
salt to taste

Directions

Place the chicken in a large pot and cover with the water. Bring to a boil and cook until the chicken has cooked through, approx. 35-40 minutes. Remove the chicken to a plate to cool. Strain the water that the chicken cooked in, reserving the liquid (you should have 4 C. liquid), set aside. In the same pot add the bacon grease and melt over med. high heat. Add in the onion and bell pepper and cook for 2-3 minutes. Add in both cans of tomatoes, with juice, the tomato paste and the 4 C. reserved liquid (if you don't have enough add some chicken stock to make 4 C.) Add in all the beans and seasonings, stir to combine well. Shred the chicken and add to the pot, lowering the heat to med. low. Cover and cook for 20 minutes. Stir in the corn and cook and additional 10 minutes, season with salt to taste. Serve with shredded cheese, chopped green onions and your favorite bread for dipping...I had cornbread with ours.

Potato Kielbasa Cabbage Skillet




Ingredients

3-4 un-peeled Yukon gold potatoes, halved hot dog style and sliced thin.
1 packaged of Kielbasa or Polish Sausage, sliced into uniform circles
1 small onion, chopped.
1 T olive oil
2 T brown sugar
2 T cider vinegar
1 T spicy mustard (or Dijon)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 head of cabbage, chopped.
5 bacon strips, cooked and crumbled


Directions 

In a large skillet, saute kielbasa, onion and potatoes in oil until the potatoes and onions are tender and the potatoes and kielbasa are lightly browned.
Combine the brown sugar, vinegar, thyme, mustard and pepper. Stir into the skillet, add cabbage and bring to a boil.  Reduce heat and simmer until heated through. Add bacon and cook/stir until the cabbage has softened.. *You may want to cover the pan after you reduce the heat to help the cabbage soften a little quicker.)

CROCK POT BUFFALO RANCH PULLED CHICKEN




Ingredients

Used it in burritos, over rice, over noodles...the options are endless.

5 Frozen ***B/S***Chicken Breasts
1/2 Tbsp Dried Parsley
1 tsp Garlic Powder
1 Tbsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Salt
1 packs dry ranch dressing
1 C Frank's Red Hot Sauce

Directions

Place frozen chicken breasts into the slow cooker.
Mix together all remaining ingredients in a bowl.
Pour sauce over frozen chicken breasts and turn to low.
Cook for about 5 hours.
Using two forks or tongs, shred chicken.

***B/S means boneless n skinless, you don't have to use frozen, you can use regular boneless chicken breast

CROCK POT MEATBALLS




Ingredients

1 pound meatloaf mix-ground beef/veal/pork
1/4 cup Italian seasoned bread crumbs
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 tablespoon garlic powder
1 medium yellow onion, chopped
1 egg, beaten

1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree


Directions

(Of course if you don't like jarred sauce you can make your own)

In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into meatballs.

In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

PORK AND APPLES




Ingredients

1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
salt and pepper to taste
6 pounds pork loin roast
4 tart apples - peeled, cored, cut into 1 inch chunks
1 red onion, chopped
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup

Directions

In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.

Preheat oven to 325 degrees F (165 degrees C).
Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

SWEET STICKY CHICKEN WINGS




Ingredients

1/2 cup soy sauce
1/2 cup honey
1/2 cup apricot jam
2 tbsp oil
1 tsp vinegar
2 garlic cloves, chopped
1/2 teaspoon ground ginger
4 lbs. chicken wings & drumettes

In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.


Directions

Preheat oven to 375 degrees F.

Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.

Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

Crock Pot Candied Pecans




Ingredients

16 oz. pecan halves 1/2 C. butter, melted 1/2 C. powdered sugar 1 1/2 t. ground cinnamon 1/4 t. ground ginger 1/4 t. ground allspice


Directions

Stir the pecans and butter in a 3 1/2-quart crock pot until combined. Add powdered sugar, stirring to coat. Cover and cook on high for 15 minutes. Turn to low and cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze. Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool before serving

Pecan Pie Bread Pudding without the crust




Ingredients

1 (16 oz) loaf day old French bread

2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped


Directions

Preheat oven to 350*.
Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes
In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
Pour half of the bread mixture into a 8x8 inch pan.
Top with half the pecan mixture.
Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9x13 pan.

Hash Brown Potato Bake




Ingredients

1 (10.5 oz) cream of chicken soup
1 pint sour cream
Salt/Pepper to taste
10 oz cheddar cheese, grated
2 lbs frozen hash browns, thawed and moisture pressed out (using potatoes o’brien adds the most flavor)
1/2 cup chopped onion
2 cups cornflakes cereal (crushed
1/4 cup butter, melted (for topping)


Directions:

Grease a 9×13 baking pan. Mix together the cream of chicken soup, sour cream, salt, pepper, cheddar cheese, hash browns, and onion in a bowl. Put into baking pan. Mix together the melted butter and cornflakes. Sprinkle on top of potato mixture. Bake in a preheated oven, 350, for about 45 minutes. Remove and serve! *Can be made up to 2 days before serving!

Garlic Lemon Butter Parmesan Shrimp




Ingredients

Garlic Lemon Butter Parmesan Shrimp

1 lb extra large or jumbo shrimp
1 stick butter
1 tbsp italian seasoning
2/3 cup grated parmesan cheese
1 lemon
1 tbsp minced garlic


Directions

Clean and devain the shrimp.
In a medium sauce pan, melt butter and sauté garlic for a minute.
Add shrimp and sprinkle on Italian seasoning. Cook covered for 2 minutes.
Squeeze halved lemon over shrimp and then sprinkle on Parmesan cheese.
Cook for another two minutes or until shrimp turn white.
Add your favorite side and enjoy!

Mushroom Grilled Cheese Sandwich




Ingredients

 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup white wine or broth
- salt and pepper to taste
- 1 tablespoon parsley, chopped
- 1/2 teaspoon truffle oil (optional)
- 1 cup fontina or gruyere, shredded
- 1/4 cup parmigiano reggiano, grated
- 4 slices bread
- 2 tablespoon butter


Directions:

Melt the butter and heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
Mix the cheese into the mushrooms.
Butter one side of each slice of bread and place 2 in the pan buttered side down.
Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Double Chocolate Coca Cola Cake




Ingredients

 1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppons of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar


Directions

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!  

HERE IS THE FRIED RICE




Ingredients

Fried Rice 

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


Directions

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion
Yum!

KYVAN HONEY APPLE CINNAMON ROLLS




Ingredients

1 pound loaf frozen white bread dough(thawed)
1/4 cup melted butter
1/4 cup brown sugar
1/2 cup chopped nuts
2 tablespoons white sugar
1 teaspoon cinnamon
1/8 teaspoon cloves

Icing:
1 stick unsalted butter(melted)
2 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons whole milk
1 tablespoon KYVAN Honey Apple Butter


Directions: 

In a bowl, combine brown sugar, nuts, white sugar, cinnamon, and cloves. Roll-out thawed dough on
floured surface to about 12 X 9 in rectangular.

Brush the dough with some of the melted butter and then sprinkle nut mixture on top of dough leaving 1/2 inch border around doughʼs edges. Roll-up the dough starting at one of the long sides similar to a jelly roll forming a log. Pinch the seams to seal and cut the log into 7 equal-sized pieces. Take some of the melted butter and coat a baking pan and place cinnamon rolls(cut side down) on the baking pan with adequate spacing. Cover and allow rolls to sit out in room temperature for 30 minutes to allow them to puff-out. Bake at 325 degrees for 25 minutes.

While rolls are baking, prepare the icing by mixing the icing
ingredients. After cinnamon rolls are done baking, coat them with remaining butter and drizzle desired amounts of icing on top. Enjoy.

Chicken Cordon Bleu Casserole




Ingredients

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1⁄2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk


Directions

Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
Brown in a little oil until golden.
Place chicken in a baking dish, add cheese and ham.
Mix soup with 1 cup of milk and pour over all.
Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Caramel apple cobbler




Ingredients

1 box yellow cake mix
2 cans apple pie filling
1 jar caramel
1 stick butter


Directions

Butter 9x13 pan
Pour apple pie filling in
On top put the DRY cake mix
Then drizzle caramel over.
Pour melted butter throughout.
Bake 350 for 45 minutes

Banana Cream Pie




Ingredients

1 2/3 cups water
3 tablespoons cornstarch
1 (14 ounce) can Eagle Brand Condensed Milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) pie crusts, baked
3 medium bananas, sliced
9" pie crust


How to make this recipe

1 Mix water and cornstarch until smooth.
2 Stir in Eagle Brand milk and egg yolks.
3 Cook until thick in saucepan or microwave.
4 Stir in 2 tablespoons butter.
5 Add vanilla.
6 Cool slightly (stirring occasionally).
7 Pour 1/2 of filling on pie crust.
8 Place sliced bananas on filling.
9 Pour remainder of filling on the sliced bananas.
10 Preheat oven to 400°.
11 Top with meringue and brown in a preheated 400°F oven.
12 Or may top with whipped cream after chilling pie.

Slow Cooked Beef Stew




Ingredients

2 lbs. beef stew meat, cubed
½ tsp. salt
½ tsp. black pepper
1 clove minced garlic
1 tsp. Worcestershire sauce
1 tsp. paprika
1 bay leaf
¼ cup flour
1 chopped celery stalk
1 chopped onion
4 sliced carrots
4 diced potatoes
1 ½ cups beef broth


How to make this recipe

Set the crock pot on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture. Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients, cover and cook on either low for 8 hours or high for 6 hours/