How to Make It
- Brown beef or turkey over medium highh heat until no longer pink.
- Drain fat and add in the taco seasoning and water.
- Simmer on low heat for about 5 minutes, or until liquid is absorbed and meat is thoroughly coated in seasoning.
- Layer chili cheese Fritos on the bottom of and 8 x 8 baking dish.
- Place seasoned meat on top of Fritos.
- In a saucepan, heat cheddar cheese soup and milk over low heat.
- Once warm, pour cheese mixture on top of meat.
- Sprinkle mozzarella evenly over cheese and place pan in preheated oven, 350, for about 12-14 minutes.
- Remove pan from oven and scoop desired amount onto plate. Top with favorite toppings!
How to Make It
- Preheat oven to 400 degrees. Spray casserole dish with nonstick cooking spray.
- Heat olive oil over medium high heat in large skillet. Add shrimp, shallots, red pepper and jalapeno. Stir several times. Cook until shrimp are pink and centers of them are opaque; about 4 minutes.
- Divide the shrimp mixture evenly between the tortillas, roll and place in casserole dish.
- In same skillet over medium low heat melt butter. Whisk in flour and cook for 2-3 minutes; whisking constantly. Slowly whisk in chicken broth and cook until slightly thickened; 2-3 minutes whisking constantly. Slowly whisk in Monterey Jack cheese until melted. Whisk in sour cream. Spoon over shrimp enchiladas.
- Place in oven for 7-10 minutes. Sprinkle with cilantro and serve.
How to Make It
- Cook noodles according to package instructions. Drain well.
- Meanwhile in large skillet over medium heat brown ground beef. Remove to plate leaving any fat in the pan. Melt 2 tablespoons of butter over medium high heat. Swirl the butter several times to keep from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes.
- Reduce heat to low. Stir in french onion soup and Worcestershire sauce. In small bowl whisk together cornstarch and 2 tablespoons cold water. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened. Add browned beef and cooked pasta to skillet with vegetables. Add chopped provolone, cover and melt cheese. Salt & pepper to taste.
How to Make It
FILLING
- Combine heavy cream, cream cheese, powdered sugar and 4 tablespoons instant pudding mix with mixer on medium until thick and fluffy. Fold in banana & pineapple. Place in a ziploc and refrigerate.
STRAWBERRIES
- Wash & dry strawberries. Cut tops off and using a tomato corer, scoop out the center. Cut bottom off and make sure the strawberry stands upright. Stand on a paper towel to dry.
- Melt chocolate chips for about 25 seconds in the microwave, stir in butter until smooth. Dry each strawberry with a paper towel and dip in chocolate and then in nuts. Place on parchment paper and refrigerate 5 minutes or until set.
- Cut a corner off of the Ziploc bag and pipe filling into each strawberry. Top with desired toppings (chocolate, sprinkles, cherries)
How to Make It
- In a large skillet, brown ground beef with onion, seasoned with salt & pepper. Drain any excess grease.
- Add to the skillet the rest of the ingredients (except cheese) Cover and simmer until rice is cooked, about 20 minutes or so, stirring occasionally. Top with cheese if desired. When it's melted, serve right out of the skillet.
How to Make It
- Add butter to large skillet over medium high heat. When melted toss in mushrooms and cook until light golden brown; approximately 8 minutes. Add onions and continue cooking for 2-3 minutes or until onions start to soften and mushrooms turn golden brown. Reduce heat to low and add garlic; cook for 30 seconds. Remove from pan and plate.
- In large ziploc bag add flour, steak bites, salt and pepper. Shake to coat. Add olive oil to skillet over medium high heat. Add steak and cook just until browned. Remove to plate.
- Add red wine to skillet and deglaze the pan; scraping up the brown bits from the bottom. Pour 1/2 cup of beef broth in bowl and set aside. Add REMAINING beef broth and Worcestershire Sauce. Simmer for 5 minutes; stirring a couple of times.
- In small bowl whisk together beef broth and 1/4 cup flour. Whisk flour mixture into skillet with beef broth mixture. Cook until slightly thickened; approximately 2 minutes. Add mushroom mixture and beef back to pan; simmer for 15 minutes. Salt & pepper to taste. Serve over egg noodles, rice or mashed potatoes.>
How to Make It
- Take your chicken and place between plastic wrap, use a meat mallet to pound it out to about 1/4 thickness.
- Cut into 3 'tender size' pieces per breast.
- dredge the chicken pieces in flour, set aside.
- In a large deep skillet, heat butter with only one of the TBs of olive oil, then add the dredged chicken & saute until golden brown on each side, roughly 4 minutes per side. Remove & set aside.
- In the same hot skillet, add the olive oil, onion powder, mushrooms and garlic & saute until mushrooms begin to brown.
- Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan, then add the chicken back & sprinkle with the parsley.
- Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
- Remove chicken from pan once again and set to the side.
- Add the cream to the skillet and heat through.
- While mixing, add in the asiago cheese
- Stirring constantly over a low heat until cheese completely melts.
- Continue cooking until sauce is thickened
- Add chicken back and heat through.
- ENJOY!
How to Make It
- • Cook ground beef in pan, drain, then return cooked ground beef to the same pan.
- • Add 1 jar (16 ounces) salsa to cooked ground beef. Heat on a low burner until completely warmed through.
- • In a separate pot (or microwave), warm cheese sauce until smooth.
- • On a plate, layer a handful (or more) tortilla chips, ladle salsa mixture on top of chips, layer nacho sauce on top, top with sour cream.
- • Serve hot.
How to Make It
- Heat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Cook noodles according to package instructions. Cook for the lowest recommended time because it will cook in the oven later. Drain when done cooking.
- While noodles are cooking, brown ground beef with the salt in a skillet over medium high heat. Drain.
- In a large mixing bowl stir together the condensed tomato soup, golden mushroom soup, milk, onion flakes, Worcestershire sauce, pepper, and garlic powder.
- Add the cooked ground beef and the cooked (and drained) egg noodles. Stir together. Pour into your prepared dish and sprinkle the cheese on top.
- Bake for 25 minutes.
How to Make It
- Start by making slits in a 2.5-3 lb. boneless chuck roast.
- Then insert the whole garlic cloves into the slits of the meat.
- Heavily seasoned with Famous Dave’s Seasoning and then inject it with beef broth until it begins to plump up.
- Smoke the meat over soaked cherrywood and hickory chips for 2 hours.
- Place the roast with Vidalia onion and in the slow cooker
- Whisk beef broth, tomato paste and apple cider vinegar until combined and pour over the roast.
- Cook for an additional 8 hours on low.
- Slice a Vidalia onion about an ⅛ of an inch thick and sauté in a pan for about 45 minutes over medium-low heat with olive oil, butter and salt until deeply amber in color.
- Deglaze the pan with beef stock and stir. Set aside.
- Take sourdough and spread about two teaspoons of mayonnaise on one side of the bread and about 2 T. of plum preserves on the other side.
- Turn your burner on medium to low heat and allow your pan to heat up nicely.
- Now place your bread, mayo side down into the pan.
- Then top the bread with ⅓ cup of the cheese mixture, ½ cup of shredded beef, ¼ cup of caramelized onion, ⅓ cup of the cheese mixture and then place the other slice of bread preserves side down.
- After the one side has browned nicely, flip the sandwich over to brown the other side. Say Grace and enjoy!
How to Make It
- Grease the inside of a 6 quart slow cooker with non-stick cooking spray.
- In a small bowl, mix together, lime juice, 1 teaspoon olive oil, and one teaspoon each of cumin, garlic salt and chili powder to form a paste.
- Rub this mixture all over the chicken breasts, then set them aside.
- In a skillet on the stove top, heat 2 tablespoons of olive oil and saute the diced peppers and onions until they are soft. Season with salt and pepper to taste then add the butter to the skillet.
- Slowly add the chicken stock, deglaze the pan, then stir in 1 teaspoon each of cumin, minced garlic, chili powder and parsley. Simmer for 1-2 minutes.
- Mix in the rice, cream of chicken soup, salsa, cilantro, black beans, corn and chopped cilantro.
- Pour everything into the slow cooker.
- Place the seasoned chicken breasts on top of the mixture.
- Cook on low for 4-5 hours.
- Right before serving, remove the lid and sprinkle shredded cheese on top then replace the lid for just a few minutes or until melted.
- Serve with a scoop of sour cream or guacamole (optional); garnish with chopped chives or diced scallions prior to serving to give some color and extra flavor. Enjoy!
How to Make It
- Mix the quart of milk, 1 cup butter, and 1 cup sugar in a pan.
- Bring almost to a boil, just “scald” the milk.
- Remove from heat and allow to cool until just warm.
- Add in the 2 packages of yeast.
- Transfer liquid mixture to a bowl and add in the 8 cups flour, baking soda, baking powder, and salt.
- Cover bowl with a towel and allow to rise for an hour.
- After it has risen, turn out onto a floured surface and add in one more cup of flour, kneading it all in.
- Take about 1/2 the dough and roll it out into a rectangle.
- Cover with a thin layer of melted butter, sprinkle liberally with the brown sugar and ground cinnamon.
- Starting with the long side away from you, roll the dough up towards you. Fold the dough up and pinch it closed. Take a knife and cut about 2 1/2 inch sections.
- Place them into a greased pan, almost touching each other.
- Follow same process with other half of dough.
- Once they are all cut and placed into the pan, allow them to rise for an additional 20 minutes.
- Bake in a preheated oven, 400, for about 15 minutes!
- While cooking, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a bowl.
- Once cinnamon rolls are baked, remove from oven and frost immediately! Serve!!
How to Make It
- If using chicken breasts, cut them lengthwise into thin fillets, each fillet will make one bomb.
- Pound the chicken fillets between parchment paper until about ¼ inch thin.
- Season each with salt and pepper.
- Wash jalapenos, cut stem off, slice lengthwise, remove seeds and clean out center
- Rinse jalapenos a second time.
- In a mixing bowl, mix cream cheese and chedder cheese until well blended.
- Fill each jalapeno half with about 1 Tbs or little more of cheese mixture.
- Place filled jalapeno half, cheese side down on chicken fillets and roll chicken around jalapeno.
- It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
- Wrap 2 pieces of bacon (one at a time) tightly around the rolled chicken, start at one end, wrap half the fillet and finish the 2nd half with the other piece of bacon, and tuck bacon into itself to seal ends closed.
- You do not need toothpicks, because it all comes together in the cooking process.
- FOR GRILL VERSION :
- Preheat grill to 350 degree and place chicken bombs on the grill to cook over indirect for approximately 25-30 minutes.
- Turn chicken bombs on the grill every 5 minutes to ensure it is cooking evenly, and baste with barbecue sauce each time you turn it.
- Just before the chicken bombs are done, baste one last time.
- Be sure chicken is cooked through and juices run clear.
- If you have a meat thermometer, chicken is ready when it reaches an internal temp of 165 F, otherwise pierce chicken bombs with a fork.
- When they are done, remove from the grill, let them rest 5 minutes or so and serve and get ready to hear some accolades because these babies are very very tasty ... and Happy Grillin’
- FOR OVEN VERSION :
- Preheat oven to 400 degree and place chicken bombs on a foil lined baking sheet.
- Bake for 20 minutes, turning once to help cook the bacon.
- *I suggest to change baking sheets/pans in order to loose some of the bacon fat.
- Reduce heat to 375 degree, line another baking sheet or pan, and place chicken bombs in a new one.
- Brush each chicken bomb with barbecue sauce, then use a spatula to flip them over to the other side, and brush the tops with more sauce and return to the oven for 5-6 minutes.
- Remove from oven, brush on more sauce, and place under broil setting for a few minutes so bacon can crisp completely, and the chicken is totally cooked through.
- Remove from the oven and let sit for at least 10 minutes before serving.
- Slice into ½-1 inch slices and ENJOY!
How to Make It
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Remove from hot water, cool, peel and chop.
- Take the bologna and chop up small (BUT dont mash it- you want to keep the texture)
- Fry the bologna in a large saute pan until it starts to brown, remove from heat and set aside until cooled.
- Once cooled, mix the bologna with the eggs, relish and mayo- until well combined.
- Refrigerate 2 to 3 hours, or until chilled.
- serve on a bun OR regular ole white bread
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How to Make It
- Add enough oil just to cover the bottom of a 10-inch skillet and heat over medium high. Add the potatoes and onion; season to taste with salt and pepper and toss to coat with oil. Cover skillet and steam cook for 10 minutes covered, before stirring. Remove cover, turn in sections, and continue cooking over medium high, uncovered, turning and stirring occasionally, until potatoes are browned as desired. Taste and adjust seasonings.
- Excellent with eggs but makes a great side dish anytime.
- Cook's Notes: I use drippings from my grease pot to make these, but if you have to fry up some bacon to get the drippings, absolutely crumble it and stir it into the potatoes. These potatoes make a great base for any leftover meats, veggies, or even beans that you have in the fridge. Stir them in toward the end, just to warm through. Eggs are also a great addition. Beat, add to potatoes and let set slightly before stirring.
- Potatoes O'Brien: Add in 1/4 cup of coarsely chopped green, yellow, orange or red bell pepper, or any combination along with the onion. Sprinkle in a little garlic powder.
- Southwestern Style: These are great for potato tacos. Add 1/4 cup chopped jalapeno and 1 tablespoon chopped garlic with the onion. When done, stir in 1/2 teaspoon each kosher salt, ground cumin and chili powder.
- Sausage and Potatoes: Prepare potatoes and onions as above, except reduce fat to 2 tablespoons. Steam covered for 5 minutes. Uncover and stir in one pound of loose, raw sausage, removed from casings (Italian, turkey, or breakfast sausage) and 2 tablespoons chopped garlic. Cook, uncovered, stirring to break up sausage, for an additional 5 minutes, or until no longer pink. Stir in 1 teaspoon Italian seasoning, or other dried or fresh herbs, 1-1/2 cups peeled and diced fresh tomatoes, juices retained (or one 15-ounce can undrained) and cook over medium until most of the juices have cooked down. Taste and adjust seasonings.
How to Make It
- Preheat the oven to 400 degrees. Line a sheet pan with foil and place a non stick oven safe rack on top of the pan.
- Place the chicken wings in a bowl. Add the baking powder, salt, pepper, garlic powder and onion powder.
- Toss to coat the chicken evenly with the baking powder and spices.
- Place the wings on the rack in a single layer.
- Bake for 45 minutes or until wings are light golden brown and crispy.
- In a small bowl, whisk together the hot sauce, butter and honey.
- Pour the sauce over the wings and toss to coat evenly.
- Serve with celery sticks and ranch dressing.
How to Make It
- Hersheys Chocolate Cake
- First, preheat your oven to 350F.
- Spray 3 round cake pans with cooking spray
- Dust the pans lightly with flour, set aside.
- In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.
- Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.
- Pour the batter evenly in each of the sprayed/floured cake pans
- Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.
- Once removed, transfer to a wire rack to finish cooling completely.
- I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
- While they finish cooling, prepare your frostings.
Whipped Cream Cheese Buttercream Frosting Instructions
- Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy
Chocolate Cream Cheese Buttercream Frosting Inctructions
- In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again
- add in the cocoa and the milk & vanilla
- Whip all of the ingredients until they are thoroughly incorporated
- Beat at High speed for about one minute or until fluffy.
Once you are ready to assemble the cake
- Level the cakes with a cake leveler to assure perfect stacking of the cake layers
- Place the bottom layer on a cake plate.
- Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
- Top with the second leveled layer and repeat the process.
- Lastly, top with the third layer.
- Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes
- Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.
- Refrigerate until ready to serve.
How to Make It
- Preheat oven to 450*
- Mix melted butter with Oreo crumbs and press in the bottom of a 9 inch spring-form pan. Cover bottom and 1/2 inch up the sides with crumbs
- Combine cream cheese, sugar, flour. Mix until well blended.
- Add eggs one at a time, blending each add sour cream, mint extract, and stir in half of crushed Oreo cookies.
- Pour over crust.
- Bake at 450 for 10 minutes, reduce heat to 250 and bake for 1 hour.
- Cool then loosen sides with a knife. Top with Andes Mint Chocolates.
- Remove from spring form and chill.
How to Make It
- Instructions - Crust:
- In the finely crushed Oreo cakes add melted butter.
- Add crust mixture on the bottom of springform pan and leave it for 10-15 minutes in the fridge.
- Instructions - Fill and Chocolate:
- In the large bowl mix cream cheese, powdered sugar, until become creamy.
- Add heavy whipping cream and mix until becomes thick.
- Add mint extract, green food color and Oreo crumbs.
- On the prepared crust add fill and leave the cake in the fridge for 1 hour.
- After an hour, melt chocolate chips in the microwave and add on the fill.
- Decorate, if desired.
How to Make It
- Preheat the oven to 350°F. Oil the bottom and sides of an 8-inch cast iron skillet or similar. Set aside.
- Thaw the spinach and squeeze to remove as much moisture as possible.
- In a medium size bowl, whip together the cream cheese, mayonnaise, heavy cream, garlic salt, onion powder and black pepper. Whip until creamy and combined around 1-2 minutes.
- By hand mix in the spinach, green onion, bacon and 1 1/2 cup shredded cheese. Pour into the skillet.
- Top with the remaining cheese. Bake for 30 minutes or until bubbly.
- Serve with pita crisps, tortilla chips or crackers for dipping.
