Cracker Barrel's Hash Browns Casserole


•2 lbs frozen hash browns
•1/2 cup margarine or 1/2 cup butter, melted
•1 (10 1/4 ounce) can cream of chicken soup
•1 pint sour cream
•1/2 cup onion, peeled and chopped
•2 cups cheddar cheese, grated
•1 teaspoon salt
•1/4 teaspoon pepper


1.Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2.Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

White Castle sliders


1 1/2 lb Hamburger meat
1 Onion chopped
1 packages Lipton Onion Soup dry mix
1/2 cup Milk
1 tbsp Creamy Peanut butter
2 packages Slider Buns
1 Cheese if desired
1 as needed Pickle slices


Mix hamburger, milk, peanut butter and onion soup mix by hand in a bowl
Place hamburger mix on cookie sheet and flatten by hand or with rolling pin filling the whole cookie sheet to the edges
Bake at 350 for ten minutes, and pull out of oven
The meat cake, if you will, has now shrunk. Add chopped onions to the edges and put back in oven for ten minutes
Pull meat cake out again, this time add cheese slices, pickle and scoop onions onto meat. Now place the tops of the slider buns on the meat cake making individual burgers, but don't cut the meat yet. Put bake in oven for 10 minutes
Pull out and use a pizza cutter to cut the meat and scoop onto the bottom buns that did not go in the oven

7 Up Biscuits


4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

How to make it

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees 



2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Optional: pie filling or fruit preserves of your choice
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Instructions : 

Preheat the oven to 350.

Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.) Bake for 15 - 20 minutes.

While the danish are baking, you can make a quick royal icing to drizzle over the tops. Mix together the confectioner's sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag." Take the danish out of the oven and allow them to cool for 10-15 minutes before icing

Chicken Bacon Ranch Potato Bake


1/2 cup olive oil
1 tsp salt
1 ranch dressing mix (dry powder)
14 medium potatoes, cubed
3 chicken breast, cubed
2 1/2 cup shredded cheese
1 cup crumbled bacon
1 cup green onions, chopped
1 tsp black pepper

How to make it

Preheat oven to 500°F.

Spray 9×12" baking dish with cooking spray.

In a large bowl combine oil, salt, pepper and ranch dressing mix.
∙1/2 cupolive oil
∙1 tspsalt
∙1 ranch dressing mix (dry powder)
∙1 tspblack pepper

Add the potatoes to the oil mixture and toss well. Spoon potatoes into a large baking dish. Leave as much oil mixture behind as possible.
∙14 medium potatoes, cubed

Roast potatoes until crispy, about 1 hr. Stirring every 15 minutes.

Cut raw chicken into bite size pieces. Add to oil mixture and toss well.
∙3 chicken breast, cubed

In a separate bowl mix the cheese, bacon and onion.
∙2 1/2 cupshredded cheese
∙1 cupcrumbled bacon
∙1 cupgreen onions, chopped

When potatoes are crispy, remove from oven. Lower temperature to 400°F.

Top potatoes with raw chicken & cheese mixture. Bake for another 15-20.
∙2 1/2 cupshredded cheese
∙1 cupcrumbled bacon
∙1 cupgreen onions, chopped

Allow to cool for 10 minutes. Serve with sour cream or ranch dressing and enjoy

Funnel Cake


1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

Funnel Cake Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Smothered Cube Steak


2-3 Cube Steaks
3 Cups Sliced Mushrooms
1 Small Onion, halved and sliced (1/2 a Large) 
Kosher Salt
Black pepper
Texas Cajun Seasoning (click for my recipe)
2 cups Chicken Stock
1/4 tsp Thyme
Vegetable Oil


Prep Veggies. Put your cube steaks on a plate and season both sides with salt, pepper, and a big pinch of Texas Cajun Seasoning. Put 2 big spoonfuls of flour on top of the steak and rub in, flip and repeat.

Pour enough oil into your skillet cover the cooking surface with oil, about 1/3-1/2 cup. Heat oil on medium high. When oil is nice and hot, test with a pinch of the flour for the steak plate to see if it bubbles & sizzles. If it does then add your steaks to the pan. Cook at medium high for about 3 minutes on each side. Remove steak to a clean plate. Remove Pot from burner, discard all oil except about 2 tablespoons. Return to heat, add mushrooms and onions and stir to get any brown bits from the bottom of the pot. Add a pinch of salt and pepper. Cook until mushroom and onions start to turn golden, make sure nothing burns. Add just shy of 2 table spoon of flour and stir until veggies are coated. Add Chicken stock and stir well. Cook on medium high, until it has thickened and the return steaks and flip around in the gravy.

Serve with Texas Mashed Potatoes, and steamed carrots, broccoli, and cauliflower.

Loaded Mashed Potatoes recipe


6 cups prepared mashed potatoes
1/2 cup milk
1 (8 ounce) package cream cheese
1 cup sour cream
2 teaspoons parsley flakes
1 teaspoon garlic salt
1 cup shredded cheddar cheese
1/2 lb bacon, cooked and crumbled


1. Heat oven to 350°.
2. Mix first six ingredients in mixer on medium speed until smooth and creamy.
3. Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
4. Cover with foil and bake for 30 minutes.

Southern Creamy Pralines


This is a very old family recipe
3 cups sugar
1 cup whole fat buttermilk
1/4 cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 cups of pecans

How to make it

Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.

t 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.

Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens I drop mine on foil**

Cast Iron Salisbury Steak


½ medium onion
2 cloves garlic
3 Tablespoons butter
2 pounds ground beef
4 eggs
8 ounces bread crumbs (1 cup)
4 ounces chopped flat leaf parsley (half cup fresh ¼ cup dried)
12 ounces cooked and diced button mushrooms (1 can stems and pieces)
2 tbsp butter
¼ cup flour
2 cans beef broth
1 pound sliced button mushrooms (2 cans stems and pieces)
1/2 tsp thyme
1 tsp browning sauce (Kitchen Bouquet)


Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool.

Mix ground beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside.

In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add tsp browning sauce. (Kitchen Bouquet) Add mushrooms and simmer for 1/2 hour.

Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree F oven for 45 minutes. I add a capful of browning sauce

Strawberry Fluff Salad


1 large package Cook and Serve vanilla pudding
1 large package Strawberry Jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 pint fresh strawberries cut into bite size pieces

How to make it

1.Pour pudding and Jell-o into a small pan and add 2 cups water. Stir well over medium heat until it boils.  2.Remove from the stove and pour into a very large mixing bowl. Refrigerate until it thickens.  (about 60-90 min.)
3.Blend until creamy and lump free. Add the Cool Whip and mix . Lightly fold in marshmallows and strawberrie
4.Cover and refrigerate until ready to go.

* Love the mix of the strawberries can use any berry flavored jello with this and also use sugar free.

Orange Fluff Jello Salad


1 large package Cook and Serve vanilla pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows 
1 can pineapple tidbits (Any size, depending on your preference)
1 can mandarin oranges (Any size, depending on your preference)
2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)


Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Deviled Egg Spread


1 dozen large eggs 
2 tablespoons white vinegar 
1 cup mayonnaise 
1 tablespoon yellow mustard 
Salt & pepper 
Paprika for dusting 

How to make it

Perfect Hard Boiled Eggs 
In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water. 

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Pineapple Delight Dessert

1 14oz. can crushed pineapple
1/2 cup butter or margarine, softened
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 egg
1 tsp. vanilla
2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip)
1 and 1/2 cups icing sugar


Preheat the oven to 325 degrees F and place rack in the centre of the oven.

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.

Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.

Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

Chicken&dumpling casserole


2 C. chicken broth (I used the water my chicken cooked in)
2 lbs. of chicken ( I used all thighs, my preference)
1 10.5 oz. can cream of chicken soup
2 T. unsalted butter, melted
1/2 tsp. black pepper
1 C. all purpose flour
1/4 tsp. salt
1 C. milk

How to make it

Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

Strawberry-banana icebox cake

1 packet Petit Beurre cookies
1 batch homemade vanilla pudding
1-2 bananas, thinly sliced
handful of strawberries, sliced

How to make it

Use a loaf pan for a taller dessert that you slice thinly or an 8×8 for making square servings. Spread a thin layer of pudding (still warm is fine) on the bottom of your pan. Add a single layer of Petit Beurre cookies. Add a layer of fruit, topped with more pudding. Spread the pudding out to the edges and try not to leave any dry spots. Keep layering until all ingredients are used, ending with pudding on top and some fruit as decoration. Cover and chill for at least three hours. Slice and serve!

Banana Split Cake!


For the crust:

1 1/2 cups Kinnikinnick Gluten Free Graham Style Crumbs
1/4 cup sugar
6 tablespoons melted butter
Mix all ingredients well, then press into your greased pan.

For the filling:

2 sticks soft butter
2 eggs
1 box confectioners sugar
1 20 oz. can of pineapple tidbits, drained
3 or 4 bananas
1 small container Cool Whip
1 jar Maraschino cherries

How to make it

Beat the butter until fluffy. Add the eggs and mix well. Then add the confectioners sugar, a cup at a time, and beat well after each addition. Spread on top of the crust.

Spread the pineapple tidbits on top of th butter/sugar/egg filling.
Next, layer sliced bananas on top of the pineapple.
Spread the Cool Whip over the banana layer, then dot with cherries. Refrigerate until ready to serve.
This dessert is so easy to make, and is so delicious, you will be tempted to make it every week. But don’t. Your hips and your blood sugar will thank you.

Jalapeño Popper Dip


6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and de seeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion


1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

How to make it

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

WOow Ho Ho Cake


1 (18 1/4 ounce) box chocolate cake mix
3 eggs (or as called for by your cake mix)
1⁄3 cup oil (or as called for by your cake mix)
1 1⁄3 cups water (or as called for by your cake mix)
1 (16 ounce) can dark chocolate icing
1⁄2 cup sugar
2⁄3 cup shortening
1 teaspoon vanilla
1⁄3 cup milk
1⁄4 teaspoon salt
1 teaspoon water
1 cup powdered sugar

How to make it :

Prepare cake as directed on package for two round pans.
When cool, "slice" through cakes to make 4 "thin" cakes.
Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
Add powdered sugar and beat for 5 minutes longer.
Lay one layer of cake on plate.
Spread Cream filling on top only, do not go all the way to the edge.
Lay another layer of cake on this.
Spread cream filling on this too.
Again layer and filling until you have all four layers on here.
Ice the whole cake with the chocolate icing.

Cream Cheese Pound Cake

makes 1 - 10 inch tube pan


1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract


Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Fried Pickles Recipe!


Dill Pickle Chips
3/4 to 1 cup of beer
2 eggs
1 -2 cups of flour
Cholesterol free oil


Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.

Strain pickles in a small colander.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.

Dip pickles one at a time using tongs into the batter and then place in the heated oil.

Fry pickles for about 2 minutes flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Slow Cooker Omelet Casserole


26 ounces frozen hash brown potatoes
1 lb sausage, cooked and crumbled
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1/2 cup sun-dried tomato, julienne cut
6 green onions, sliced
12 eggs
1/2 cup milk (or half and half)
salt and pepper, to taste
1 pinch cayenne pepper


1 Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients.
2 Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended.
3 Pour evenly over potato-sausage mixture.Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.


SIMPLY clean 2 pkgs of strawberries and slice and chunk them… toss them lightly in sugar and a tsp of water.. get a beautiful clear bowl ready.

How to make it

Take your store bought sponge cake and slice into 1/2 inch thick rectangular slices. Get you ca can of whipped cream or cool whip will work and a pkg or two of strawberry gel. Mix your gel with your sweetened strawberries.. and begin to layer in your punch bowl..strawberries, whipped cream .slices of cake strawberries, ect.. until all gone.

Southern Strawberry Punch Bowl Cake


1 boxYellow cake mix
6 ozPkg. vanilla instant pudding
1 can20 oz crushed Pineapple - drained
2 packages10 oz. each frozen strawberries
2 eachBananas
16 ozCarton cool whip +



Bake cake in two round cake pans and set aside to cool. Make pudding pudding and set in the refrigerator to get cold. Cut one layer of cake into small chunks put into punch bowl. Spread half of pudding on top then add half of the pineapple and one package of strawberries. Slice one banana on top of half of the cool whip, spreading to cover completely. Repeat with an other 

Strawberry Shortcake Punch Bowl Cake


2 cups milk
1 (3 ounce) package instant sugar-free vanilla pudding mix
2 angel food cakes, sliced in half horizontally
3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
Add all ingredients to list

How to make it

Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Loaded Deviled Eggs


large eggs (hard-boiled, cooled & halved)
6 slices bacon (cooked crisp & crumbled)
2 teaspoons fresh chives
2 teaspoons white vinegar
2 tablespoons finely shredded mild cheddar cheese
1⁄4 cup sour cream or 1⁄4 cup buttermilk


Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & "dust" with a sprinkle of paprika.

Caramel Apple Dump Cake


•2 cans of apple pie filling (you can also use cherry, blueberry, etc.)
•1 box of yellow cake mix
•2 sticks of butter, melted (1 cup)
•1/2 cup caramel sauce (like you would put on ice cream)
•1/2 tsp cinnamon (optional)
•1/2 cup chopped pecans (optional)
•Whipped cream for garnish (optional)


1.In a greased 9x13 dish, mix apple pie filling and caramel sauce.
2.You may add in the 1/2 tsp cinnamon if desired.
3.Spread evenly in pan.
4.Pour dry cake mix directly on top of the pie filing and spread evenly.
5.Top with melted butter and pecans (optional).
6.Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
7.Serve with ice cream or whipped cream

Ding Dong Cake


1 box devils food cake mix
8 oz. cream cheese softened
3 c powdered sugar
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing

How to make this recipe

Prepare and bake cake as directed on box. (2 round cake pans)
Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.
After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use unwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Now, if you have any filling left over you can mix it with the icing. It’s what we do. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers.

Peanut Butter Crunch Cake


1 (18 1/4 ounce) package yellow cake mix
1 cup peanut butter
1/2 cup brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
3/4 cup semi-sweet chocolate chips, divided
3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts


Add cake mix, peanut butter, and brown sugar to a mixing bowl.
Beat on low speed until crumbly.
Set aside 1/2 cup crumb mixture.
Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
Beat on high speed for 2 minutes.
Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
Pour batter into a greased 13 x 9 inch baking dish.
Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
Cool completely.

Outback Steakhouse's Alice Springs Chicken


4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard ( make sure LOW SUGAR)
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese

How to make it

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon yellow mustard
3/4 teaspoon garlic powder
1/8 teaspoon paprika
4 teaspoons granular Splenda or equivalent liquid Splenda

Mix all ingredients well. You can use this at once but I recommend letting it chill a few hours to allow the flavors to blend.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.

Orange Cream Freezer Dessert


4 cups graham cracker crumbs
3/4 cup sugar...
1 cup butter, melted
3-1/2 quarts vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed


In a bowl, combine cracker crumbs and sugar; stir in butter. Set
aside 2 cups for topping. Press remaining crumb mixture into two
greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least
10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until
smooth. Spoon over crusts (pans will be full). Freeze for 10
minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and
freeze for up to 2 months. Remove from the freezer 15 minutes
before serving. Yield: 2 desserts (24 servings each).

Homemade Beef Jerky


4 lbs london broil beef or 4 lbs flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce


Trim all fat off meat.
Cut steak in to 4 inch strips.
The steak should be about 1/2 inch thick.
It's easier to cut meat partially frozen.
Pound meat lightly, you don't want it too thin.
Add all ingredients in a large bowl.
Mix well.
Cover and refrigerate overnight (8 hrs).
Line cookie sheets with tin foil.
Place steak strips on sheets, don't overlap meat.
Set oven at lowest temperature. (150-175°F).
Bake six hours, turning after three hours.
Jerky is done when meat is dried out, depending on your oven.
Worth the wait!