Ruths Chris Style Sweet Potatoes

This recipe came from The Girl Who Ate Everything blog.

Just made these for Christmas tonight and they were a very big hit! They were our favorite part of dinner!

Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture
3 cups cooked and mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
(splash of milk if needed)

Note: To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.

Chicken Roll ups

Or Shirley Burgorses as we like to call them. I found the recipe from a family recipe book of my MIL's and made a copy. The recipe came from Mrs. Shirley Burgorse so that's what we call them, and they are one of my fav's!

Filling ingredients:
1 package crescent rolls
2 cooked chicken breast, shredded
1 8oz block cream cheese (softened)
1 onion (finely diced)


4 Tb melted butter
bread crumbs

Mix together the filling ingredients, and fill the crescents with mixture (Fill them with a lot of the mixture, I always have a little extra after I'm done)
Dip each roll in melted butter and roll around the bread crumbs. Place on cookie sheet and bake at 350 for about 20-25 minutes (Keep an eye on them)

Peanut Butter Cookies

Ingredients

• 1/2 cup butter or margarine
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup peanut butter
• 1 egg
• 3/4 teaspoon soda
• 1/2 teaspoon baking powder
• 1 1/4 cups flour
• 1/4 teaspoon salt

Preparation:

Cream sugars, butter or margarine, and peanut butter. Beat in egg, then stir in remaining ingredients. Shape dough into a small balls; place on lightly greased baking sheets then press the dough balls down with a fork to make ridges down the center. Dip fork tines in flour the fork each time before pressing a cookie. Bake at 350° for about 12 minutes. (Bake for a little less time for chewier cookies.) Makes about 2 dozen peanut butter cookies.

Hawiiaan haystacks with coconut jasmine rice

I love Hawaiian haystacks, and I love using coconut jasmine rice whenever I can so I thought "why not combine the two?". It turned out great, but if we want to be healthier just use brown rice.

Makes 4-6 servings

Sauce Recipe

10 To 12 chicken tenders, cut in chunks

2 cans (10 3/4 ounces each) condensed cream of chicken soup

1 can (12 ounces) evaporated milk

Preparation

Place chicken in greased 3 1/2 to 5-quart slow cooker.

Combine remaining ingredients and pour over chicken.

Cook on high heat 3-4 hours or on low heat 6-8 hours.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins, Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites.

Coconut Jasmine Rice

• SERVES 4
• 2 cups Thai jasmine-scented white rice
  
• 2 cups good-quality coconut milk
• 1 3/4 cups water
• 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
• 1/2 tsp. salt
• 1/2 tsp. coconut oil, OR other vegetable oil

Preparation:

1. Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company

Taco Soup

I really just improvised on this recipe but it came out pretty good, it makes a ton so be sure to invite some friends over for this one!

3 chicken breasts or 1 pound ground beef
1 onion, finely chopped
1 can pinto beans, drained
1 can kidney beans with liquid
1 can corn, drained
1 8 oz. tomato sauce
2 cups water
2 (14.5 oz) cans petite diced tomatoes
1 (4 oz) can chopped green chiles
1 package taco seasoning
1 package ranch mix

Brown beef in skillet, drain and transfer to crock pot. Add remaining ingredients and cook on low 8 hours. Fry some corn tortilla strips and serve over soup (or use crushed chips if you are feelin lazy). Top with cilantro, cheese, avacado, sour cream.

Best Taco Meat

This recipe came from the recipe exchange from Deseree too, and it was soo good!
Browned taco meat
1 or 2 cups salsa
Brown and cook your taco meat how you normally cook it. Puree salsa in a blender or use immersion blender. Then add cooked meat and salsa to the crock pot cook on low for 2 – 4 hours.
I know it’s annoying to cook the meat and THEN place it in the crock pot, but believe me it is worth dirtying the crock pot. yummy

Cheesy Garlic Bread

My friend Rozannah made this bread for the recipe exchange the other night, and I was in heaven! It's definitely not fat free, but it was soooo good!

1 stick butter (softened)
8 oz cream cheese
1 cup shredded parmesan cheese (i have used the cheaper grated kind in the shaker)
1 1/2 tsp minced garlic
1/4 tsp garlic salt
mix ingredients and spread on french bread. wrap in foil and place in 350 oven for about 25 minutes.

Corn bread

For a 9x9 pan
1pkg Jiffy corn bread mix
1/3 cup corn meal
¾ cup sugar
2 eggs
¾ cup milk
1/3 cup melted butter
1- Mix together jiffy mix, cornmeal and sugar
2- Mix together eggs, milk and butter & pour into dry ingredients
3- Do not over mix
4- Bake at 350o on greased 9x9 pan for 40 minutes. Be careful not to bake too long because it will dry

The BEST refried beans ever!!

My friend Deseree makes these crockpot beans that are to die for, I finally got the recipe..now I just need to invest in an immersion blender! 2 lbs of beans (I used pinto) Garlic to your liking (I used about 4 TBLS) 1 onion minced (I love the purple onions, but this time I used a sweet onion) Large Pot of boiling water Salt Bring a large pot of water to a rolling boil. While water is starting to boil, clean 2lbs of beans and place in a large crock pot, (mine is about a 5.5 quart size). Add garlic and onion with the beans in the crock pot. If your family loves garlic add lots, if they don’t like it just do a little. For the onion, if you have picky eaters like I do who like onion flavor but not the texture of the onion, this is what I have done in the past: first option just use onion powder maybe 3 or so TBLS of powder? (again if you like onion flavor use a lot if don’t – use less). Second option place whole onion in pot and after it is done cooking squeeze out flavor and remove the entire onion. Both options are fine. The third option and best option in my opinion is to invest in an immersion blender “) (I have a kitchen aid one which I LOVE right now – my older one that broke after about 4 years was cheaper but lasted 4 years and it did great too it was a Braun) after cooking puree the onion. Fourth option is just to dice the onion. Stir beans, garlic, and onion to combine. Once water has started to boil pour boiling water over beans and fill your crock pot. Quickly close lid and cook on high for 4 hours. Pinto beans take 4 hours, black beans take about 5 hours. Crock pots do vary so you might have to experiment a little at first with time. After 4 hours remove excessive water and reserve the water in a bowl. (I use the extra water to cook my rice with when we have rice with our beans- it gives the rice a little extra flavor). If you like your beans whole (for salads or chili) add salt to your liking and you’re done. If you want refried beans mash beans with a potato masher or immersion blender to the texture you like, add the reserved bean water to make it thinner. Remember your beans will thicken after a while. Add salt to taste. Enjoy!

Lettuce wraps

• 6 Boston Bibb or butter lettuce leaves
• 1 pound ground chicken
  
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil
• Chopped mushrooms (as much as you want)
  

Sauce:
1T rice vinegar, 2T soy sauce, 1 T chili paste & 1t sesame oil
Mix together and pour over each wrap

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground chicken in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion and mushrooms in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Baked Taquitos

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
about 16 small corn or flour tortillas
kosher saltcooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

Butternut Squash Soup

2 tbsp. butter
1 medium onion chopped
2 lbs butternut squash peeled and cubed
2 cups water
½ tsp. dried marjoram
¼ tsp. Pepper
4 chicken bullion cubes
8 oz cream cheese
Sauté onion in butter until tender. Add all ingredients except cream cheese to crock pot. Cover and cook on high for about 4 hours or until squash is tender. Puree in batches in blender with cream cheese until smooth. Return to crock pot and heat through.

Buffalo Chicken Wing Dip

My friend Krystal made this the other night, and I have been craving it ever since so I had to get the recipe from her. I have a special place in my heart for Franks :)

1 chicken breast- cook/shred
2 8oz blocks of cream cheese
3/4-1 c. Franks red hot sauce
2 c. ranch

Mix together cream cheese, Franks, and ranch dressing (make sure cheese is quite soft or it won't mix well). Stir in cooked chicken breast. Heat and serve! (I usually just heat it in a crockpot then it stays warm, but you can heat it up in the mircowave/stovetop also).*this makes quite a bit- if it's just for you or a small group, you'll probably want to split it.

Spinach & Sausage Stuffed Shells

Sausage, Spinach, Ricotta Stuffed Pasta Shells Recipe
Ingredients
1 12-ounce package jumbo pasta shells
1 Tbsp olive oil
1 cup finely chopped yellow onion
1 pound sweet Italian sausage, casings removed or chicken sausage
1 Tbsp minced garlic
1 large egg
16-ounces ricotta cheese
6-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
1 cup grated Parmesan cheese
1 Tbsp chopped fresh basil or 1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cans spaghetti sauce
2 9x13 shallow baking dishes
Method
1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.
3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.
Serves 8.

Starbucks Coffee Crumb Cake

• Ingredients:
  
• 1 Box Yellow Cake Mix (plus ingredients on back of box)
• 2 Sticks cold salted butter
• 2 1/4 Cups flour
• 1 1/2 Tablespoons cinnamon
• 1 3/4 Cups sugar
• 1 1/2 Tablespoons vanilla
• Powdered sugar (for dusting)
• 
  

DIRECTIONS

PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.

WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.

Breakfast Casserole

1 (16 oz) pkg. Frozen Shredded hash browns (for the hash browns I got the ones with peppers and onions.)

3 C. Shredded Cheese

1 lb. chopped ham or sausage cooked and crumbled

8 eggs

1 C. milk

1 tsp salt

½ tsp ground mustard (if you don't have ground mustard just use regular mustard)

Layer hash browns, then cheese, then meat in a greased 9x13 pan. Whisk together eggs, milk, salt, and mustard. Pour over layered ingredients. Cover with foil. Casserole can be baked right away or refrigerate overnight. When ready to bake, bake in 350 oven for 1 hour covered. Uncover and bake 15 minutes more, until edges are golden brown and knife comes out clean.

Chicken Chili

Brown in a large pot:
2 chicken breast-cut into bite size pieces
1 Tb. olive oil

Stir in to coat chicken:
1 1/2 Tb. chili powder
1 1/2 Tb. cumin
1 clove garlic or garlic salt

Add the remaining:
2 cans diced tomatoes
1 can black beans
1 can red beans (kidney)
1 4.5 oz can diced grn chilis
1 cup whole corn

Add s&p to taste, hot sauce if you like and simmer for about 30 minutes
I like top with cheese and sour cream

Artichoke and Spinach Dip

1 package cream cheese
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1/2 cup frozen chopped spinach, thawed and drained well
1/4 cup mayonaise
1/2 cup parmesan cheese, grated
1 clove garlic, finely minced
1/2 tsp dry basil
1/4 cup mozzarella cheese, grated
1/4 tsp garlic salt
slat and pepper to taste

Soften cream cheese. Cream together cream cheese, mayo, parmesan, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach until blended. Store in a refrigerated container until ready to use. Spray pie pan with Pam and pour dip in, then top with mozzerella cheese. Bake at 350 for 25 minutes or until the top is browned. Serve with bread, crackers, and tortilla chips.

Banana Nut Bread

Ingredients:
1 cup walnuts or pecans, toasted and coarsley chopped (optional)
Chocolate chips (optional)
3/4 cup white sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
2 large eggs, lightly beaton
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas mashed well (about 1-1/2 cups)
1 tsp vanilla

Preheat oven to 350 and spray bread pan
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry just until combined and the batter is thick and chunky ( Do not over mix the batter) Scrape batter into prepared pan and bake until bread is golden brown and a toothpick comes out clean (about 50 minutes).

Red Enchilada Sauce

1/4 cup vegetable oil
2 tablespoons self-rising flour
1/8 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water or chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
oregano
salt to taste
(I never measure the spices except for chili powder. I add more cumin than the other spices)
Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

I like to make cheese enchilada's with monterey jack cheese and onions inside. I top them with remaining sauce cheese and onions and cilantro if I have it.

Olive Garden Zuppa Toscana Soup

1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes – scrubbed clean, cubed
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper – to taste

Directions
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
Drain sausage and set to the side.
Brown bacan in a pan over medium-high heat. Be careful not to cook crispy.
Drain bacon and set to the side.
Place broth, water, garlic, potatoes, and onion in a pot.
Simmer over medium heat until potatoes are tender.
Add sausage and bacon to the soup.
Simmer for 10 minutes.
Add kale and cream to pot.
Season with salt and pepper.
Heat thoroughly.

Lasagna

1 pound sweet Italian sausage (Can use turkey or chicken)
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Green Chile Cheddar Cornbread

This recipe came from Picky Palate.
She made muffins, I usually just make it in a pan and I've never used the gel.

1 Cup butter (2 sticks)
1 Cup sugar
4 eggs
1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
½ Cup ultra gel (optional-available at Shar’s Bosch Kitchen Store if in AZ)
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9×13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9×13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.

Chili

1 lb ground beef
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped (most seeds removed)
1 (14 ounce) cans Mexican style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) cans kidney beans, drained and rinsed
1 (14 ounce) cans black beans, drained and rinsed
1 cup water

Toppings
sour cream
cheese
onions

1 Cook ground meat with onions and peppers in dutch oven.
2 Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3 Add beans, cover and simmer 1-2 hours.
4 Serve with toppings

Sloppy Joes

This recipe came from the pioneer woman...it is delish!
Ingredients
2 Tablespoons Butter
2-½ pounds Ground Beef
½ whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-½ cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
½ teaspoons Red Pepper Flakes (more To Taste)
Worcestershire Sauce To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter
Preparation Instructions
Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up.

Summer Garden Vegetable Soup

Summer Garden Vegetable Soup
3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese
In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

Carmel Cobbler

This was delicious! Ryan brought this home last night from the Evans' house, and I about died...I had to get the recipe from Steph because it was delicious and not so nutritious....Ryan and I call it "death by dessert"....

Caramel Cobbler

3 sticks butter at room temp

2 1/4 cup quick oats

2 cups + 2 Tb flour

1 16 or 18 oz jar caramel sauce

1 1/2 cup brown sugar

1 tsp salt

1 tsp baking soda

1 c chocolate chips

Mix butter and brown sugar together. Add the oats, 2 cups flour, salt and soda. In a greased 9x13 press half the dough mixture in the bottom of pan. Bake at 350 for 10 minutes. Remove from oven and sprinkle chocolate chips on top. In a seperate bowl stir caramel sauce and 2 Tb flour together then pour on top of choco chips. Press remaining dough on top then put back in the oven for 20 more minutes.

Yummy served hot over ice cream!

Italian Chicken

This is one of my fav crock pot recipes. Not the healthiest, but sure is the yummiest!
2-3 Chicken Breast
1 block cream cheese
1 can cream of chicken
1 packet itallian seasoning
splash of milk

Throw chicken in crock pot, and mix all other ingredients in bowl then pour over chicken. Cook on low or high, about 6 hours or so. Serve over rice or potatoes.

Cowboy Burgers and Zuchinni Kabobs

This recipe is from picky palate. I would change a few things next time, like make 4 burgers instead of 2 large ones.

1 lb bacon

1 1lb ground beef
2 Tablespoons fresh minced garlic

2 Tablespoons worchestershire sauce

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1/2 Cup shredded cheddar cheese plus 1/2 Cup for topping burgers

2 seeded onion rolls, split and toasted

4 Tablespoons mayonnaise

1 Cup shredded iceburg lettuce

4 slices tomato, 1/2 inch thick

4 baked onion rings

2-4 Tablespoons BBQ sauce (I used KC Masterpiece)

1. Preheat grill to medium high. Fry bacon in a large skillet over medium heat until browned and crisped. Drain and save drippings. In a large bowl combine the beef, garlic, worchestershire sauce, salt, pepper and cheddar cheese. Form into 2 large patties and grill for 4-5 minutes each side. During the last few minutes, add additional cheddar cheese to melt. Place mayonnaise onto both sides of split rolls and layer lettuce, tomato, burger, onion rings then BBQ sauce on bottom rolls. Place roll on top and serve!

2 LARGE Burgers

Bacon Ranch Zucchini Kebabs

1 large zucchini, sliced into 1/2 inch slices then quartered

1 large yellow squash, also quartered

pinches of kosher salt and fresh cracked black pepper

1 1/2 Tablespoons of Bacon drippings

1/2 teaspoon dry Ranch seasoning

1. Place all quartered zucchini and yellow squash into a large bowl. Season with salt, pepper, bacon drippings and Ranch seasoning. Mix to combine then alternate zucchini and yellow squash quarters onto skewers, about 8 total. Place onto grill and grill about 2 minutes per side. Remove and serve.

8 skewers

Red beans and rice

Did miss her.......

So I've been all about the crock pot lately since it's 800 degrees in our house and I don't dare turn on the oven.

3 cans red beans

1 (8 oz) can tomato sauce

1 pkg Polska Kielbasa

1 small onion, chopped

1 clove garlic

1/2 green pepper, chopped

2 dashes Tabasco sauce

1/2 tsp oregano

1/2 tsp thyme

1 tsp dry mustard

1 Tb Worchestershire sauce

1/4 tsp cayenne pepper

1/2 tsp Cajun spice

(Drain most of the liquid off the beans) Also, you may substitue 1/2 tsp garlic salt for the garlic clove. Place all ingredients directly into the crockpot - Add 3/4 c water. Cook on low for 3-5 hours. I serve it with brown rice in an attempt to be healthy. Sometimes I buy the lowfat Polska Kielbasa too...of course it is not nearly as good!

This recipe came from Sisters Cafe

Mango Chicken & Rice

Rumbi Island Easy Mango Chicken and Rice
4-5 chicken breasts (boneless and skinless)

1 can corn, drained

1 can black beans, drained and rinsed

3 cups mango salsa

Cumin to taste

Lemon Pepper to taste

Coconut Jasmine Rice

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice for that Rumbi Island Grill taste (To make just buy jasmine rice and cook it with coconut milk in place of water) Garnish with cilantro or parsely, if desired.

*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.

Tostadas

You don't really need a recipe to follow when making these, but I'm putting it on here to remind me of a last minute meal idea :)

Warm up some beans and corn tortillas. Top the tortillas with beans, lettuce, tomato, onion, avacado, cheese, sour cream and el pato or salsa.

I usually serve these with spanish rice.

Spanish Rice

This was a recipe in the Larson Recipe Book, its my go to spanish rice recipe! I usually half this if it's just for Ry and I.
1 cup rice
2 tablespoons oil
1 small onion, diced
1 teaspoon red chili powder ) optional
1 8 oz can tomato sauce
4-tomato sauce cans water
4 chicken bouillon cubes
2 small or one large tomato, diced
Salt and pepper to taste
Suate rice and onion in oil, just until rice starts to get golden. Add chili powder now if using. Add tomato sauce, water, bouillon, and tomatoes. Bring to low boil, reduce heat and cover and simmer for 20 minutes.
Browning rice is essential and don't stir while simmering.

Green Chile Burros

Green Chile Burros
3 pounds pork roast or beef roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

The original recipe says to brown the roast with the onions before putting in the crock pot. I haven't tried that yet, but I'm sure its yummy. I just put it all in the crock pot and let it cook for a good 8 hours or so. I shredded it last time, but cubed would be just as good. Serve in a tortilla with cheese, sour cream and el pato. ( And whatever else is on hand).

BBQ Chicken Pizza

I usually use frozen bread dough because its the easiest, but if I haven't thawed it out or don't have any, I use this recipe for dough.

-Then top with BBQ sauce (the more the better)
-Mozzerella cheese (I've used mexican cheese when I didn't have mozzerella and it's just as tasty)
-Shredded cooked chicken
-Sliced red onion
-Cilantro

Bake at 400 for about 15 minutes or until it looks done :)

Black Bean Salsa Chicken-Crock pot

Combine all of the following in a slow cooker:

2-4 chicken breasts (I usually do 3 and have tons of left overs, but have added up to 6 when we were having guests over)

1 cup salsa

1 15 oz can of corn, drained

1 15 oz can of black beans, drained

1 pkg taco seasoning

I usually just put the chicken in the bottom then mix everything else up in a mixing bowl before pouring over. The chicken can be frozen or fresh, whatever you have.

Cook for 3-4 hours.

shred the chicken about 30 min before you are ready to serve. It will be so tender at this point you can easy just reach into your slow cooker with 2 forks and break up the chicken breasts. Leaving for another 30 minutes will allow the chicken to then soak up all the juices that are in there, otherwise it will be kinda watery.

After shredding it you can add 1/2 cup of sour cream and 1 cup grated cheese, or for a healthier version just use the sour cream and cheese as toppings. I do both!

Great with tacos, burritos, and quesadillas

Fruit dip

1 block cream cheese
1 container cool whip
1 can sweetened condensed milk
some lemon juice

Mix all ingredients with mixer and let chill.

Meatball Recipe

I use these meatballs for spaghetti, and then usually freeze the other half and use for meatball subs.
Meatballs:
1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

Fast Pizza Dough

3 cups flour, more or less
1 tablespoon honey, heaping
1 tablespoon oil, heaping
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt

Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then put into pan (or use a pizza peel and pizza stone). If baking in a sheet pan, bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza.

Homemade Pizza Sauce

1 14.5 oz. can diced tomatoes

1 small can tomato paste

1 tablespoon sugar

Oregano

Garlic powder

Italian seasoning

Crushed red pepper (optional)

Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. On the seasonings, I just sprinkle them in to taste. If I use crushed red pepper, I only use a few flakes because my kids don’t like spicy things, but it definitely adds a nice kick to the sauce to use it. I also substitute for whatever I don’t have: basil leaves for oregano, garlic salt for garlic powder, etc. This recipe is open to interpretation. Use what you like and it will be delicious.

BBQ Chicken Salad

Ingredients: 1/2 head iceberg lettuce chopped romaine lettuce chopped1 cup frozen white corn- rinse under cold water, or fresh corn if in season:) 1 can black beans- drain & rinse 2 cups pepper jack cheese, shredded 2 medium diced tomatoes 1-2 avocados chunked drizzle 1/2 lime over to prevent from browning Ranch Dressing: 1 cup buttermilk 1 cup mayo 1 package Hidden Valley ranch mix 1/4 cup cilantro BBQ Chicken:1 hour before, marinade 2 pounds chicken tenders in 1/4 cup olive oil, 1/4 cup soy sauce, 1 tsp minced garlic, 1/2 tsp salt & pepper. Place chicken on broiler pan and broil 4-6 minutes per side. Let cool then dice in cubes,then toss with 1/2 cup bbq sauce of your choice! (I LOVE Sweet Baby Rays) On large platter, layer lettuces, corn, black beans, cheese & tomatoes. Top with warm bbq chicken and avocados and tortilla strips! Serve with ranch dressing, garlic bread or HOME MADE ROLLS!

Chicken Teriyaki Marinade

Teriyaki Marinade
1 C sugar
1/2 c soy sauce
1 tsp garlic
1 tsp ginger
Mix together until sugar is dissolved.
Marinate chicken 2 to 6 hours.

Creamy Green Chile Enchiladas

*Serves 4-6

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Recipe Source: My Kitchen Cafe (melskitchencafe.com)

Honey Lime Enchiladas

4 T. honey 2 T. lime juice1 T. oil (I used olive oil)2 tsp. chili powder1/4 tsp. garlic powderMexican blend shredded cheese (I use whatever cheese I have, but it is really good with this)Flour tortillas, soft taco size1 can green enchilada sauce
Cook and shred 4 chicken breasts. Mix above sauce with shredded chicken. Roll chicken mixture and grated cheese into flour tortillas. Top with green enchilada sauce and a little grated cheese. Bake at 350º for 30-40 minutes.

Chicken and Wild Rice Soup

4 chicken breast halves or equivalent amount of tenders
1 box Long Grain and Wild Rice mix (Near East Brand is best, but Uncle Ben's is easier to find.)
2 cans chicken broth
4 cups milk
1/2 cup butter
1/2 cup flour
1 1/2 Tbs. cornstarch
1/2 tsp poultry seasoning
2 carrots, chopped
2 celery stalks, chopped
Salt and pepper
-Sprinkle the chicken with 1/2 of the poultry seasoning and salt. Cook it in a tiny bit of olive oil over medium heat. Cover to avoid drying out.
-At the same time, cook the rice according to the directions on the box.
-In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and sauté for about 10 minutes until tender. Add flour, cornstarch and the rest of the poultry seasoning, and whisk together quickly.
-Add stock and milk, whisking quickly as you pour. Cook over medium-low heat stirring often.
-When the chicken and rice are finisvhed, cut chicken into bite-size pieces and add both to the soup.

Baked Potato Soup

4 to 6 potatoes (baked, peeled, and cubed)
½ c. butter
½ c. flour
2 tsp. chicken bullion
salt and pepper to taste
1 tsp. minced garlic
6 c. milk
16 oz. sour cream
10 bacon strips, cooked and crumbled
1 can corn, drained
shredded cheddar cheese
green onions

In a large saucepan melt butter on low heat. Stir in flour and seasonings. Gradually add milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in sour cream. Add potatoes, corn, and bacon. Serve in individual bowls topped with cheddar cheese and green onions

Fettuccini Alfredo

Ingredients
1 pound Fettuccine Noodles
1 stick Butter
1 cup Heavy Cream
Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese
Preparation Instructions
Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.Serve immediately as a main course or accompaniment to meat or salad.

Chicken Spaghetti

Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Chicken Tamale Casserole

Chicken Tamale Casserole
INGREDIENTS
1 cup preshredded 4-cheese Mexican blend cheese (next time I will use a little more)
1/3 cup milk
1 egg
1 teaspoon cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded, cooked chicken breast
sour cream to serve with

DIRECTIONS1. Preheat oven to 400°.2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream.