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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