Chicken Enchilada Crockpot Casserole

Ingredients

1 lb boneless skinless chicken thighs (or chicken breast)
1 teaspoon avocado oil (or olive oil)
1/2 medium onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
1 teaspoon kosher salt
2 cups homemade enchilada sauce (or 16 ounce jarred)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (cut into strips)
15 ounce can low-sodium black beans (rinsed and drained)
4 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup))
sliced jalapeño peppers (and chopped fresh cilantro, for topping)

optional for topping and serving:sliced avocado
crema or sour cream
cilantro lime rice

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Directions:

Heat the oil in a skillet over medium heat. 

Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.

Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. 

Fold in the beans until thoroughly coated.

Nestle the chicken in.

Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. 

Shred the chicken in the pot with 2 forks.

Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.

Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.

Serve over rice if desired and top with optional sour cream, and avocado.

Notes:

If using chicken breast, the WW Points are 5 instead of 7.

Refrigerate for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave.

 

Nutrition

Serving: 1 cup, Calories: 315 cal, Carbs: 26g, Protein: 25.5g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 92.5mg, Sodium: 862mg, Fiber: 7g, Sugar: 3.5g

Antipasta Skewers

Ingredients:

1/2 cup extra-virgin olive oil
2 T balsamic vinegar
8 oz mozzarella balls
4 oz salami sliced ( rolled and folded to fit on skewers)
1/2 jar sweet/spicey peppers (sliced into bite sized pieces)
1 bunch basil (chop )
1 sm. jar artichoke hearts (bite sized pieces)
1/2 jar kalamata olives (also green olives work)
Small skewers

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Directions:

Build the skewers with a mozzarella ball, salami, pepper, basil piece, artichoke heart, olive. I repeated as my skewers were 4 " long.


Place the skewers on a platter and drizzle the olive oil over them along with the vinegar. You can add basil to the top also.

Moms cobbler

Ingredients:

1/2 cup sugar
Tablespoon corn starch
4 cups fruit
2 tablespoon water
1 cup bisquick
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter

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Directions:

Combine ingredients in a 9x13 pan

Bake at 425 for 15 minutes

Skyline Cincinatti Chili

Ingredients:

1 tablespoon olive oil
2 onions finely chopped (plus more for topping)
1 ounce unsweetened chocolate or 1 Tablespoon cocoa powder (optional)
1 clove garlic minced
2 tablespoons chili powder
1 tablespoon dried oregano
1½ teaspoon ground cinnamon

¾ teaspoon allspice
½ teaspoon ground cloves
2 cups chicken broth
16 ounces tomato sauce
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
2 pounds 93/7 ground beef
1 lb thin spaghetti

shredded cheese

finely chopped onions

oyster crackers

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Directions

In a Dutch oven medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.

Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. 

Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.

Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. 

Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).

Serve over cooked spaghetti with desired toppings such as cheese, onions, and crackers.

Ground beef: You won't have a chance to drain the fat from the beef in this recipe. I think 85/15 is ideal for maximum flavor without too much grease, but you can choose something leaner if you want to.

Toppings: Build your bowl with spaghetti, chili, and cheese, then top it off with onions, or oyster crackers. 

Yield: This recipe makes 10 generous servings of Cincinnati Chili.

Nutrition
Calories: 234kcal | Carbohydrates: 6g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 298mg | Potassium: 417mg | Fiber: 2g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 3mg

Braised Beef Short Ribs in Red Wine Sauce

Ingredients:

5 - 6 beef short ribs , 300-400g/10-14oz each (Note 1)
1½ teaspoons each salt and pepper
2 tablespoon olive oil
3 garlic cloves , crushed
1 large onion , chopped (brown, yellow or white)
2 celery ribs , chopped
2 carrots , chopped
2 tablespoon tomato paste
2 cups (500ml) dry red wine (Note 2)
2 cups (500ml) beef stock/broth, low sodium
2 sprigs thyme (optional)
2 bay leaves

Instructions
Preheat oven to 160°C/325°F.

Sprinkle beef all over with salt and pepper.

Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.

Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

Add tomato paste and cook for 1 minute.

Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.

Return beef into liquid, arranging them so they are submerged (Note 3).

Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)

Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.

Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

Place beef on serving plate, spoon over sauce. Serve!

Notes:

1. Beef Short Ribs - 300g/10oz bone-in weight raw should be enough per serving as they are rich. But recipe makes enough sauce for up to 400g/14oz ribs.

This recipe will also work great with any slow cooking cut of beef, even a whole beef pot roast. Chuck beef (cut into tennis ball size pieces), shanks, beef osso buco, even a whole brisket piece. Just bear in mind the size of the meat so it cooks in around the same time, though it's easy to adjust: if beef cooked before sauce reduced, just remove then reduce sauce. If it needs longer, just add water and keep cooking.

2. Red Wine - Use a good value full bodied red wine, like cabaret sauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this (and the New York Times agrees). Use discount end of bin specials (I get mine from Dan Murphey's). Pinots not suitable, too light.

99% of the alcohol in the red wine evaporates during cooking. The sauce does not taste winey at all, it completely transforms.

Non alcoholic sub: Use non alcoholic wine OR use 0.5 extra cup of beef broth (must be low sodium), 1.5 cups water, 1 tbsp Worcestershire sauce in place of 2 cups wine.

3. Cooking vessel / liquid level - the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just simmer it to reduce. If you don't have an ovenproof pot large enough, transfer everything to a casserole dish that the ribs fit in snugly, place the ribs meat side down and pour the liquid over.

Christmas 2023 at Stephanie's

Cheese Fondue

Ingredients:

1⁄2 lb imported swiss cheese, shredded
1⁄2 lb gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1⁄2 teaspoon dry mustard
1 pinch nutmeg

Directions:

In a small bowl, coat the cheeses with cornstarch and set aside.
Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods around fondue pot.
Serve with chunks of French and pumpernickel breads.
Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.

Denise made this for poker party 2023. It was very tasty.

Bacon Wrapped Sweet Potato Bites

Ingredients:

1/4 cup butter melted
1/2 Teaspoon salt
1/2 Teaspoon cayenne pepper
1/4 Teaspoon cinnamon
2 large sweet potatoes peeled and cut into 1 inch squares
1/2 cup brown sugar
1 lb thin bacon strips cut in half

Instructions:
Preheat oven to 350 degrees.

Mix the melted butter, salt, cayenne pepper and cinnamon in a medium bowl. Add the potatoes and toss to coat.

Place the brown sugar in a shallow bowl. Wrap one piece of bacon around a sweet potato cube, secure it with a tooth pick. Roll the bacon wrapped sweet potato cube in the brown sugar so all sides are coated. Repeat for each cube.

Place the cubes on a parchment lined baking sheet, bake 40 - 45 minutes or until bacon is crisp. Cool completely before serving.

Stephanie made these for Thanksgiving 2023 at Morro Bay

Denise mad for her poker party Christmas 2023

Chocolate Hazelnut Cookies (Giada)

Ingredients:

1⅓ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup butter, softened
½ cup chocolate hazelnut spread (recommended: Nutella)
½ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
¾ cup chopped toasted hazelnuts

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Directions:

Preheat the oven to 375

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar.
Using an electric mixer, cream the ingredients together, about 4 minutes.
Add the egg and vanilla and beat until smooth, about 1 minute.
Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined.
Add the hazelnuts and stir until just combined.

Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds
about 4 inches apart. Use the tines of a fork to flatten the cookie dough.
Bake until lightly golden around the edges, about 10 to 12 minutes.

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Denise made these for Christmas 2023.

{Best Ever} Slow Cooker Beef Stew

Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds beef chuck roast , cut into 1 to inch cubes
Kosher salt and freshly ground black pepper , to taste
1 pound baby new potatoes , halved
4 medium carrots , peeled and cut into 1/2-inch thick pieces
1 large sweet onion , diced
3 cloves garlic , minced
2 cups low-sodium beef broth
1 cup vegetable juice (such as V8)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 sprig fresh thyme (or ½ teaspoon dried)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon mustard seeds
2 bay leaves
3 tablespoons all-purpose flour
½ cup frozen peas , thawed
2 tablespoons chopped fresh parsley leaves , for garnish

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Directions:

Warm olive oil in a large skillet over medium heat.

Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.

Place beef, potatoes, carrots, onion, and garlic into a 6-quart slow cooker.

In a bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire, thyme, oregano, paprika, and mustard seeds until well combined; pour over the the beef and vegetables.

Toss in 2 bay leaves and season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours.

In a small bowl, whisk together flour and 1/2 cup stew broth to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

During the last 5 minutes, stir in the peas.

Discard bay leaves and thyme sprig.

Serve immediately in bowls, garnished with parsley, if desired.

Cornbread and bread stuffing

Ingredients:

1 cup butter

1 cup diced celery

4 cups artisan/crusty bread (such as ciabatta), cut into 1-inch cubes
4 cups cornbread, cut into 1-inch cubes
4 cups French bread, cut into 1-inch cubes
4 tablespoons olive oil
1 large onion, diced
32 ounces low-sodium (very low) chicken broth
2 teaspoons fresh rosemary leaves, minced
½ teaspoon ground sage
½ teaspoon ground thyme
¼ teaspoon turmeric (or more to taste)
Kosher salt to taste
Black pepper to taste
Fresh parsley, minced

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Directions:

Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely dried out.

Preheat the oven to 500 degrees F.

Use butter to saute the diced onions and celery. Brown for 5 minutes. 

Return the skillet to medium heat and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside.

Add the bread to a large bowl, and then add the onions and celery. Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste.

Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes.

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Made for friendsgiving at Aug's in November 2023.

Bacon Egg & Cheese Casserole

Ingredients:
12 oz Bacon cooked and crumbled
Small Yellow Onion diced

½ Green Pepper diced
12 eggs
1 cup milk
2 cups Frozen Shredded Hash Brown Potatoes (16 oz)
1 cup Shredded Colby Jack Cheese
1 teaspoon Salt

½ teaspoon Pepper

Instructions:
Fry bacon in skillet. Remove and pour out grease. Once bacon is cooled, crumble into small pieces.
In the same pan, sauté onion and green pepper until tender (this adds some nice bacon-y flavor to your onions and peppers).
In a large bowl, combine eggs, milk, hash browns, cheese, salt and pepper. Add in crumbled bacon, onions and peppers.
Pour mixture into greased 13x9 pan.

OK to Refrigerate until ready to bake.

Bake at 350 for 35-45 minutes or until cooked thoroughly.

Irish Guiness Beef Stew - Crockpot

Ingredients:

2 ½ pounds beef chuck cut into bite-sized pieces
3 large celery stalks diced
1 large yellow onion diced
3-4 medium yellow potatoes cubed
3 large carrots diced
32 ounces low sodium beef stock
12 ounce Guinness stout
½ cup white flour
3 cloves garlic finely minced
2 medium bay leaves
4 tablespoons olive oil divided
4 sprigs fresh thyme or 2 tablespoons dried

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Directions:

Prepare the celery, onion, and potatoes by washing and dicing them. Keep them somewhat similar in size so they’ll cook evenly. Set aside.

In a large bowl, add the beef pieces and lightly salt. Add in the flour and stir to coat.

To a large frying pan, over medium heat, add 2 tablespoons of olive oil. Add the flour-coated beef and cook until golden brown. Work in batches if needed, to avoid overcrowding the pan. When done, remove the beef from the pan and set aside.

To the same pan, over medium heat, add two more tablespoons of olive oil and the diced onion and minced garlic. Sprinkle with a bit of salt and saute until fragrant.

Add the diced carrots and celery and cook until soft, approximately 10 minutes.

To the bowl of the slow cooker, add the browned meat, the cooked veggies, and the cubed potatoes and mix well.

Pour in the Guinness beer and beef stock. Add the thyme and bay leaves. Salt and pepper to taste.

Cover and cook on LOW for 6-8 hours, or HIGH for 4-5 hours, or until your potatoes are soft and the broth has thickened.

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Notes:

Use chuck in your stew. The tougher cut breaks down beautifully in the slow cooker.

Sear the meat. Don’t just brown the beef, let it sit in the hot pan and form a crust before you flip to the next side.

Give it time. Low and slow is the way to go with stew. If possible, cook it on LOW for the best results.

Baked Chicken Thighs

Ingredients:

8 chicken thighs with skin and bones
2 Tablespoons olive oil1 teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon seasoned salt

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Directions:

Preheat oven to 400
Use 9x13 pan
Mix olive oil and dry ingredients in a small bowl
Open the package of thighs and brush mixture on the top
Place thighs in the pan and brush remaining mixture

Bake 25-30 minutes until temp of largest thigh is 165 degrees

Cornell Chicken (Fred’s Recipe)

 Ingredients:

2 whole chickens (2 ½ to 3 pounds each), cut in half

For the Basting Sauce:
2 cups cider vinegar
1 cup vegetable oil
1 large egg
3 tablespoons salt
½ teaspoon ground black pepper
1 tablespoon poultry seasoning

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Directions:

Combine the basting sauce ingredients in a blender and mix until emulsified.
Place the chicken halves in a large zip-top plastic bag and pour in ½ cup of the sauce.

Seal the bag and shake gently to coat the chicken evenly.
Refrigerate for 2 hours.
Remove the chicken from the marinade and wipe off excess sauce from the surface. Discard the marinade.

Grill over charcoal or wood, turning often and liberally basting with the remaining sauce every 10 minutes, for about 1 hour, or until cooked through.

Christmas Breakfast Casserole

Ingredients:

1 pound chorizo sausage (beef or pork)
½ large onion finely chopped
½ red bell pepper finely chopped
5 cloves garlic minced
8 ounces Pepper Jack cheese shredded
8 ounces cheddar cheese shredded
4 green onions finely sliced
¼ cup cilantro finely chopped
2 jalapeno peppers seeded, deveined, and finely chopped
12 large eggs
3 cups half-and-half
½ teaspoon hot sauce
½ teaspoon ground black pepper
9 corn tortillas quartered
Toppings: Pico de gallo, sour cream, and avocado or guacamole

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Directions:

In a large skillet, brown chorizo with onions, bell peppers, and garlic until chorizo is cooked through. Remove from heat, and set aside.
In a medium mixing bowl, combine cheeses, cilantro, green onions, and jalapenos. Stir until combined. Set aside.

Butter a 9"x13" baking dish.
Spread one third of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon one third of the chorizo mixture and one third of the cheese mixture on top. Repeat layers twice more, ending with the cheese layer.

In a separate large mixing bowl, whisk together eggs, half & half, hot sauce, and black pepper until fully combined and a little bit bubbly. Set aside.

Pour egg mixture on top.

Cover and refrigerate for at least 6 hours or overnight.
Bake at 350° for 60-90 minutes, until golden brown. You can test done-ness the same way you would with a cake. Simply insert a fork, and if it comes out clean it's ready.
Let set for 10 minutes before serving. 

Serve with fresh pico de gallo, sour cream, and avocado.

Green Beans Gremolata

Ingredients:

1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts (chopped almonds are OK)
2 ½ tablespoons good olive oil
Kosher salt and freshly ground black pepper

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Directions:

Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

For the gremolata, toss the garlic, lemon zest, parsley, Parmesan and pine nuts in a small bowl and set aside.

When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Hungarian Mushroom Soup

Ingredients:

6 tablespoons butter
2 cups chopped onions
1 lb fresh mushrooms, sliced

3 cups chicken broth
1 cup white wine
3 teaspoons dried dill
3 teaspoons chopped fresh thyme
4 teaspoons Hungarian sweet paprika
4 tablespoons low-sodium soy sauce
pinch of Cayenne pepper

2 cups half and half or whole milk (not Skim or low fat)
5 tablespoons flour

½ cup sour cream
4 tablespoons lemon juice

salt & pepper to taste
chopped fresh dill or parsley, for garnish

Optional-½ lb mild italian sausage or chicken breast. Cooked and cut into bite sized pieces.

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Directions:
Cook the onions and mushrooms in a large soup pot in the butter until soft, about 15 minutes. 

Add the chicken broth, wine, dill, thyme, paprika, cayenne and soy sauce. Bring to a simmer and cook until it reduces by half, about 10 minutes.

In a small bowl, combine the milk and flour. Whisk until smooth. Whisk the mixture into the soup and cook about 10 minutes.

Reduce the heat and add the sour cream and lemon juice. Season with salt and pepper, to taste. Heat through. 

Important! Do not let the soup boil after you add the sour cream or milk. Simmer only.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Calories: 200

Cream Cheese Chicken Enchiladas

Ingredients:

4 cups of cooked chopped chicken breast
8 ounces of cream chees at room temerature

2 large cans of mild enchilada sauce

5 cups shredded cheese

2 small cans of diced green chilis

12 soft flour tortillas (8 inch)

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Directions:

pre-heat oven to 350

Mix chicken, cream cheese, diced chilis and 1/2 can of enchilada sauce in a large bowl

Add 1 cup of shredded cheese and mix well

Pour some enchilada sauce in 9x13 pan. Roll the mixture into tortillas. Lay seam side down. Repeat until done

Cover with the rest of the shredded cheese and enchilada sauce

Bake 25-30 minutes until hot and bubbling

Let it rest for 10 minutes before serving

This freezes well.

Roasted Squash with Goat Cheese and Poached Cranberries

Ingrdients:

1 butternut squash, sliced crosswise into 6 rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 cup fresh cranberries
½ cup pure maple syrup
2 tablespoons fresh orange juice
2 teaspoons chopped fresh rosemary
1 (4-ounce) log goat cheese, at room temperature
¼ cup heavy cream
⅓ cup roasted and salted pepitas (nuts)

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Directions:

Preheat oven to 425°

Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper.

Roast, turning once, until golden brown and tender, 25 to 30 minutes.

Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.

Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.

Serve squash topped with cheese mixture, cranberries, and pepitas.

Gingerbread Waffles

Ingredients:

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon freshly grated nutmeg, eyeball it
½ teaspoon salt
4 large eggs
⅔ cup packed dark brown sugar
1 cup canned pumpkin puree
1 ¼ cups milk

½ cup molasses
½ cup (1 stick) melted butter, plus some to butter the iron

Syrup, whipped cream or fresh fruits for topping, to pass at table

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Directions:

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. 

In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. 

Stir the wet into dry until just moist. Do not over stir.

Pork Tenderloin alla Napoli

Ingredients:

1 tablespoon olive oil
2 (3/4 pound) pork tenderloins
2 Roma (plum) tomatoes, seeded and chopped
¼ cup chopped green olives
¼ cup dry white wine
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
½ cup heavy cream

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Directions:

Preheat oven to 400 degrees. 

Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.

Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.

Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees

Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.

Per Serving: 207 calories

Note:  electric skillet doesn’t work

Lemon Bars

Ingredients:

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners' sugar, for dusting

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Directions

Preheat the oven to 350 degrees

For the crust:

Cream the butter and sugar until light in the bowl of an electric mixer.

Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. 

Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. 

Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling:

Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. 

Pour over the crust and bake for 30 to 35 minutes, until the filling is set. 

Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Ina Garten

Lemon Drop Martini

Ingredients:

1 cup lemon juice
3-4 Tablespoons Sugar
1 cup vodka
1/2 cup triple sec

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Directions:

Mix ingedients.

Stir until sugar is disolved.

Rim glass with sugar

Enjoy with friends!

Sugar Cookie Icing

Ingredients:

½ cup butter softened, room temperature, salted or unsalted
3 cups powdered sugar
2 teaspoons clear vanilla extract 1 teaspoon if using traditional vanilla
3 tablespoons heavy cream substitute half and half or milk

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Directions:

In a large mixing bowl or stand mixer, whip butter until light and fluffy. Gradually add powdered sugar. Add vanilla and heavy cream and mix until smooth.

Allow cookies to cool 10 minutes and ice while warm, or allow them to cool and melt your icing in the microwave for 30 seconds.

Using a measuring cup, pour icing on each cookie individually and using a cake spatula, smooth your icing before moving onto the next cookie or dip cookies in a bowl of warm icing.

Place the frosted cookies on parchment paper. Immediately add sprinkles if desired.

Sugar Cookies

Ingredients:

3 cups all-purpose flour, spooned & leveled
2 teaspoons baking powder
½ teaspoon salt
1 cup shortening
1 cup granulated sugar
1 large egg at room temperature
2 tablespoons milk (whole, lowfat, skim)
2 teaspoons pure vanilla extract

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Directions:

Preheat the oven to 350°. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl using an electric mixer, cream the shortening and sugar together for 1 to 2 minutes or until well combined. Mix in the egg, milk, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

Add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first but it will come together as you continue mixing it. Once the dough comes together, use your hands to form it into a ball.

Divide the dough in half. Lightly flour a piece of parchment paper, add half of the dough, top with another piece of parchment paper, and roll the dough out ¼-inch thick between both pieces of parchment paper. Repeat with the other half of the dough between two separate pieces of parchment paper. This dough doesn't require any dough chilling, but if you prefer colder dough so that it's easier to work with you can place both pieces of rolled out dough between the parchment paper on a baking sheet and refrigerate for 30-60 minutes.

Peel off the top layer of parchment paper. Cut the cookie dough into shapes and place them onto the prepared baking sheets. Leave a little room between each one. If needed, flour a thin spatula and use that to transfer the cut out cookies to the baking sheet. Re-roll any scrap pieces of dough between the parchment paper and continue cutting out shapes.

Bake 9 to 12 minutes or until the tops of the cookies are set the bottom edges are lightly browned.

Kris Kringle Krinkles

Ingredients:

1 cup Butter (softened)
1 ½ cups Granulated Sugar
2 Eggs
1 teaspoon Vanilla
1 teaspoon Peppermint Extract (or Almond, Lemon or Mint)
½ teaspoons Baking Soda
3 cups all-purpose Flour
Powdered Sugar

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Directions:

Cream the butter and sugar until completely combined.
Add eggs, vanilla and peppermint extract and mix until the dough is fluffy.
Add Baking Soda.
Mix in the flour, a third at a time.
Split into two portions and color one red and one green.
Refrigerate the dough for 2 hours.
Roll dough into balls.
Place the cookie dough ball in a bowl or plate of powdered sugar and roll the cookie dough ball in the powdered sugar until it is covered.

Bake at 350 degrees for 9-10 minutes.

Pumpkin Bread

Ingredients:

Unsalted butter, for the pans

3 ½ cups all-purpose flour, plus more for the pan (see Cook's Note)

3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
⅔ cup water

-------------------------------------------------------------------------------------------------------------------

Directions:

Preheat the oven to 350 degrees
Butter and flour two 9-by-5-inch loaf pans.

Whisk together the sugar and oil in a large bowl until well combined.
Whisk in the eggs and pumpkin until combined.

Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.

Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

Made 12/10/20

Roast a whole Turkey

How to cook the turkey at Thanksgiving

A 20 pound unstuffed turkey takes 2 hours in the roaster.

The math works out to 6 minutes per pound. Adjust accordingly.

Check with meat thermometer. 180 in leg. 170 in breast.

USDA says turkey is done at 165. Remove from the oven at 160 and let it sit until it is 165.

Salt the cavity before you add: a sliced apple and sliced onion
Slice a cube of butter and shove the pats under the turkey skin.

Verified on Thanksgiving day 2022 at Stephanie's

Old Fashioned Meat Loaf

Ingredients:

2 lbs ground beef  (80/20 or 85/15)

2 cups bread crumbs (substitute crumbled crackers)
1 cups finely chopped yellow onion
1 cup milk
2 large eggs beaten
4 tablespoons ketchup
2 tablespoons worcestershire sauce
2 teaspoons dried parsley
1 ½ teaspoons salt
1 teaspoon garlic powder
½ teaspoon pepper

For the topping:
½ cup ketchup
4 tablespoons light brown sugar
2 tablespoons red wine vinegar

-------------------------------------------------------------------------------------------------------------------

Directions:

Preheat oven to 350
In a large bowl, combine meatloaf ingredients. Mix with your hands until everything is well combined. Pack tightly into loaf pan. Leave no air gaps.

In a separate bowl, mix topping ingredients.

Bake meatloaf for 50 minutes at 350.  Increase oven temp to 400. Spread topping evenly and bake another 20 minutes until the temperature reaches 150 degrees.  Remove from the oven and let stand 15 minutes. 

Final temperature will be at or near 160 degrees.

Easy Cinnamon Rolls

Ingredients:

1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons butter, melted 
⅔ cup brown sugar
½ cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon water, or as needed
⅓ cup heavy whipping cream
⅔ cup sifted confectioners' sugar
2 tablespoons milk 
1 dash vanilla extract

-------------------------------------------------------------------------------------------------------------------

Directions:

Preheat oven to 350

Lightly grease 2 round cake pans with butter.

Roll bread dough out to a 6x18-inch rectangle.
Brush with melted butter.
Combine brown sugar, walnuts, and cinnamon in a small bowl.
Sprinkle over butter.
Roll dough into a log, starting at the long edge. Moisten edge with water and seal.
Cut log into 20 slices.
Arrange rolls, cut sides down, in prepared cake pans.
Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.

Pour heavy cream over dough.

Bake in preheated oven until golden brown, about 25 minutes.

Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

20 servings 160 calories per serving

Denise: I made these Christmas 2018, very good and not too difficult.

Chicken Enchiladas by Rachael Ray

Ingredients:

8 soft corn tortillas

Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt

Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
¼ teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 ½ cups Monterey Jack shredded cheese, available on dairy aisle

-------------------------------------------------------------------------------------------------------------------

Directions:

Preheat the oven to 275

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line enchiladas up in baking dish, seam side down. Pour sauce over the enchiladas and top with cheese. Place in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.

Banana Bread

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter 
¾ cup brown sugar
2 eggs, beaten
2 ⅓ cups mashed overripe bananas

-------------------------------------------------------------------------------------------------------------------

Directions

Preheat oven to 350 degrees
Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Ingredients:

Marinade:
1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks

Sauce:
2 teaspoons olive oil
3 tablespoons butter
⅓ cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 ½ teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
½ cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving

Ginger-Garlic Paste:
½ cup cloves garlic, whole
½ cup fresh ginger, peeled, cut into 1/2-inch slices
¼ cup canola oil

-------------------------------------------------------------------------------------------------------------------

Directions:

Sauce:
For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Butter Chicken

Ingredients:

Spice Blend:

1 tablespoon garam masala seasoning
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon cayenne

Sauce:
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce

1 (14 ½-ounce) can diced tomatoes in juice

⅓ cup heavy whipping cream


Meat:
1 skinless rotisserie chicken, boned out and pulled into 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
Hot basmati rice, for serving


-------------------------------------------------------------------------------------------------------------------

Directions:

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve over rice.

Kitchen Sink Chili Mac

Ingredients:

Coarse salt
2 cups uncooked elbow macaroni pasta
1 tablespoon extra-virgin olive oil
2 celery stalks, finely sliced
1 carrot, finely chopped
1 green bell pepper, diced
½ cup diced red onion
3 to 4 cloves garlic, minced
1 pound lean grass-fed ground beef
2 teaspoons ground cumin
1 teaspoon chili powder
2 14 ½.-ounce cans diced tomatoes (not drained)
8 ounces shredded mozzarella

-------------------------------------------------------------------------------------------------------------------

Directions:

Preheat the oven to 350

Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.

In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender. About 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.

Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.

Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.



Cooks note: Mix some of the cheese into the pasta. Put the rest on top.

Down South Pinto Beans

Ingredients:

2 cups dried pinto beans
4 quarts water (more or less)
Ham bone and scraps
2 tablespoons brown sugar
salt and ground black pepper to taste

-------------------------------------------------------------------------------------------------------------------

Directions:

Wash pinto beans thoroughly and place in a large stockpot. Add water to cover beans. Let them sit overnight. Drain, rinse, repeat.

Add water to beans in stock pot, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.

These beans can also be prepared in a slow cooker. Add all ingredients and set on High. They'll be ready to eat at suppertime.

Nutrition Facts
272 calories per serving

Dr. Pepper Pulled Pork

Ingredients:

1 pork butt/pork roast, 4-5 lbs

Salt, pepper and garlic powder

1 onion sliced

1 can Dr. Pepper

¾ cup barbecue sauce

Rolls and coleslaw for serving

-----------------------------------------------------------------------------------------------------------------

Directons:

Line the crockpot with onion slices

Rub the pork roast with seasoning and add to the slow cooker

Pour Dr. Pepper or Rootbeer on top 

Cook on high 4-5 hours or low for 7-8 hours.

The meat will be very tender, using two forks shred and place back in the juices.

Add the barbecue sauce to taste,  Allow to cook an additional 30-60 minutes if desired.

Serve with crusty rolls and coleslaw.

Notes:  If the pork produces too much juice, remove some before adding the pork back into the juice.

Crockpot Chipotle Corn Chowder

Ingredients:

3 cups corn (3-4 ears of corn if fresh)
8 small red potatoes, roughly chopped
3 cloves garlic, minced
2 Chile’s in adobo sauce, diced
1 teaspoon adobo sauce
2 Tablespoons flour
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon onion powder
6 cups vegetable broth
1 cup plain Greek yogurt, room temp to prevent curdling
1 cup shredded cheddar cheese
Salt and pepper to taste


-------------------------------------------------------------------------------------------------------------------

Directions:

Place corn, potatoes, garlic, Chile’s, adobo sauce, flour, oregano, thyme, onion powder, and vegetable broth into crockpot.

Turn on and cook 7-8 hours on low or 3-4 hours on high

Turn off and fold in the Greek yogurt until fully incorporated. Stir in cheese until melted. Season with salt and pepper to taste.

Black Bean Tortilla Soup

Ingredients:

4 cups (32 oz) vegetable broth (low sodium)

1 15 oz can refried beans

2 15 oz cans black beans, drained and rinsed

1 15 oz can corn, drained and rinsed

1 10 oz can rotella tomatoes

1 4 oz can diced green chilis

1 10 oz can red enchilada sauce

1 onion, diced

1 green pepper, diced

Salt and pepper to taste

Garnishes for serving

Shredded cheese

Sour cream

Cilantro

Lime wedges

Tortilla chips

Avocado

-------------------------------------------------------------------------------------------------------------------

Directions:

Add vegetable broth and refried beans to crockpot, mix together until beans are dissolved

Add black beans, corn, rotella tomatoes, green chilis, enchilada sauce, onion and green pepper.  Salt and pepper.  Cook on high 4 hours, reduce to warm until ready to serve.  Serve with garnishes to taste.

Bourbon Balls

Ingredients:

¼ cup (½ stick) butter, at room temperature
1 package (16 oz) confectioners’ sugar, sifted
1 cup finely chopped toasted pecans - to toast a bit of olive oil and put into 350 oven for about 7 minutes, checking often.
2 Tablespoons Pure Vanilla Extract
¼ cup bourbon
3 packaqges (4 oz) dark chocolate baking chocolate (I used chips and they melt when you are eating)
36 pecan halves, (½ c)

-------------------------------------------------------------------------------------------------------------------

Directions:

Blend butter and sugar until the consistency of cornmeal.  Stir in pecans, vanilla and bourbon.  Using 1/2 tbsp (¼ oz scoop) scoop out balls.  Place on parchment paper lined tray.

Freeze 15 minutes or until firm.  Roll into smooth balls.  Store in freezer until ready to dip in chocolate

Melt chocolate as directed on pkg.  Remove 12 balls from freezer.  Using a toothpick or fork, dip each ball into melted chocolate then immediately top with pecan 1/2.  Place on parchment paper lined tray.  Freeze 5 minutes or until chocolate is firm.  Repeat dipping with remaining balls.  Store in airtight container in the refrigerator.

Serve balls at room temp.  (I like them colder)

Sweet Potato Cassarole

Ingredients:

4 medium sweet potatoes (about 24 oz)
1 cup sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup light brown sugar
½ cup all-purpose flour
6 tablespoons butter, cut into small cubes
1 cup pecans, chopped

-------------------------------------------------------------------------------------------------------------------

Directions:

Preheat the oven to 375ºF.

Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.

Raise the oven temperature to 400ºF.

To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined. The mixture does not need to be completely smooth – lumps are ok. Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)

In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the potatoes.

Bake in the oven until golden brown, 30-40 minutes. Let the casserole sit for a few minutes before serving.

Thanksgiving 2018 at Stephanie's

Cream Cheese Stuffed Mushrooms

Ingredients:

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

-------------------------------------------------------------------------------------------------------------------

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Barb Lawry made these to bring to Stephanie's Thanksgiving 2018. Denise really liked them. Barb put more garlic in than the recipe called for.

Slow Cooker Beer Pulled Pork

Ingredients:

1 (5 pound) pork butt roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (12 ounce) can beer
1 (12 ounce) bottle barbeque sauce

-------------------------------------------------------------------------------------------------------------------

Directions:

Set the slow cooker to High.
Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour in beer and place the lid on the slow cooker.
Cook on High for 1 hour. Reduce Low and cook for at least 8 hours.
(Alternate: Cook on high for 2 hours and low for 6 hours.)
Remove pork from the slow cooker and shred with two forks. Discard juices. Return shredded pork to slow cooker and stir in barbeque sauce.
Cook on low for 1 hour.

Beef Stew

Ingredients:

2 pounds stew beef
2 onions sliced
2 tablespoon vegetable oil
4 cups beef broth
2 tablespoon Worcester sauce
2 garlic cloves
2-3 bay leaves
1 teaspoon salt
2 teaspoon sugar
1 teaspoon pepper
1 teaspoon paprika
½ teaspoon allspice
4 ribs celery chopped
2 tablespoon cornstarch
3 large russet Potatoes cubed
3 large Carrots sliced

-------------------------------------------------------------------------------------------------------------------

Directions:

Brown beef in hot oil. Add broth, Worcester sauce, garlic, bay leaves, onions, salt, sugar, pepper, paprika, and allspice. Cover and simmer 90 minutes. Remove bay leaves. Add carrots and celery. Cover and cook 15 minutes. Add potatoes.  Cook until tender.

To thicken the gravy, remove 2 cups of hot liquid. In a separate bowl, combine 1/4 cup of water and corn starch. Mix until smith. Add to the hot liquid. Return to th pot and cook until bubbly.

Serves 4-6.

Sausage Hash Brown Casserole

Ingredients:

2 lb hot breakfast sausage
1 30-32 oz bag frozen shredded hash browns
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk

-------------------------------------------------------------------------------------------------------------------

Directions:

Preheat oven to 350

In a large skillet cook sausage, drain fat

Add hash browns to skillet and cook till lightly brown.  Place hash browns  into bottom of lightly greased dish 9/13 pan.  Top with sausage and cheese

Whisk together eggs; salt, pepper,onion and garlic powders and milk,  pour over potatoes.

Cover and refrigerate overnight

Bake uncovered for 35-40 minutes,

Stephanie made this Christmas 2017,  very good but cooked an extra 25 minutes would have made sure it was done,  we microwaved it and it was excellent,

2018 New Years-  use only 1 lb sausage.  Don’t precook hash browns- it made them mushy. Cooked 55 minutes.

Fancy Deviled Eggs

Top deviled eggs with bacon crumbles,  2 green olive with pimento, 1/2 black olive, slice of jalepeno pepper

All are very tasty

Bruschetta

Ingredients:

Baguette

Olive oil

Tomatoes

Basil

Garlic

Olive oil

Salt and pepper

-------------------------------------------------------------------------------------------------------------------

Directions:

Slice baguette and rub with olive oil infused with garlic.
Then bake 350 until light brown.

The bruschetta,was just chopped and seeded tomatoes, chopped basil, minced garlic, little EVOO and salt and pepper

July 2017, Candi McDonald

EZ Crockpot Chicken Soup

Ingredients: 

10 oz boneless skinless chicken
2 cans chicken broth
1 can cut green beans
1 can corn
1 can white beans
1 onion diced
½ cup shredded carrots
½ cup chopped celery
1 teaspoon salt
2 teaspoon pepper

-------------------------------------------------------------------------------------------------------------------

Directions:

Combine in crock pot. Do not drain vegetables.
Cook on low for 8-12 hrs or high 4-6 hrs.
Makes 5 two cup servings of about 250 calories each. 260 if you use dark meat.

Grilled Pork in Blackberry Sauce

Ingredients:

1 Pound pork tenderloin
1 teaspoon ground cumin
salt & pepper
½ cup blackberry preserves
1 Tablespoon balsamic vinegar
1 Tablespoon Worcestershire sauce
pinch crushed red pepper
2 Tablespoon chopped green onions

-------------------------------------------------------------------------------------------------------------------

Directions:

Sprinkle all sides of pork with cumin, salt, and pepper.  Let stand 15 minutes

Grill on greeased rack of covered grill for 23-25 minutes or until 145 degrees.  Remove to cutting board, let stand 3 minutes before slicing.  Slice in thin slices to serve

While meat is standing, in a small skillet combine preserves, vinegar and worcestershire sauce with a pinch of crushed red pepper.  Bring to boil, boil gently, uncovered 3 minutes or until slightly thickened.  Serve sauce over pork and sprinkle with green onions.  Makes 4 servings

per serving:  2113 cal, 3 g fat, 7r mg chol, 114 mg sodium, 21g carb, 0 fiber, 24 g protein.

Note:  Made this twice,  we serve the sauce on the side and have forgotten the green onions both times.  This is yummy.  the cumin is a nice touch to the pork.  You could make the sauce with any type of preserves or jam of your tastes.

Serve with lots of fresh, grilled veges and/or grilled peaches.

Black Bean and Corn Pico de Gallo

Ingredients:

1 (15 oz) can of black beans, drained and rinsed
1 (15 oz) can of sweet corn, drained and rinsed
2 (10 oz) cans of Ro*Tel tomatoes and green chilies - drained
The juice of 3 limes (about 3 Tbsp)
1 Tablespoon cumin
½ cup diced red onion
1 medium jalapeno, seeded and chopped

-------------------------------------------------------------------------------------------------------------------

Directions:

Drain and rinse black beans and corn
Drain most of the juice from the Ro*Tel
Mix the corn and black beans with 2 cans of Ro-tel diced tomatoes and green chilies
Dice the onion, chop the jalapeno and mix with the beans and corn.
Juice 3 limes over the mixture
Add in 1 Tablespoon cumin
Mix well
Refrigerate for at least 1 hour
Top with freshly chopped cilantro (and additional lime juice, if desired)

Skinny Enchilada Stuffed Bell Peppers

Ingredients:

4 bell peppers
1 lb ground turkey (90/10)
1 cup black beans
1 cup cheddar cheese
¾ cup canned or frozen corn
¼ teaspoon salt
⅔ cup enchilada sauce
1 teaspoon cumin

-------------------------------------------------------------------------------------------------------------------

Directions

Cut the tops off the peppers and remove the seeds
Place in a greased pan that fits them.
Brown turkey until fully cooked.
In a large bowl, mix turkey, beans, corn, cheese, enchilada sauce, cumin, and salt.  Stir until evenly mixed.  Leave 4 teaspoons of cheese to be used later.
Stuff peppers with mixture
Cover the pan with foil and bake at 350 for 60 minutes.  Remove and sprinkle each pepper with 1 teaspoon of grated cheese. Return to the oven uncovered for 5 minutes or until the cheese is melted.

If you like cooked peppers, put the tops you cut off in the pan next to your stuffed peppers.

Entire recipe is 1600 calories
Each pepper is 400 calories
Recipe is in LoseIt

Balsamic Parmesan Cauliflower

Ingredients:

8 cups cauliflower sliced 1 inch thick
2 tablespoons olive oil
1 teaspoon dried marjoram (or oregano)
¼ teaspoon salt
2 tablespoons balsamic vinegar
½ cup finely shredded parmesan cheese
ground pepper to taste

-------------------------------------------------------------------------------------------------------------------

Directions

preheat oven to 450

toss cauliflower, oil, marjoram, salt, pepper. Roast on a large rimmed baking sheet until cauliflower starts to soften and brown. 15 to 20 minutes.

entire recipe is 644 calories
makes 4 servings
161 calories per serving

Turkey Taco Lettuce Wraps

Ingredients:

1 ½ Tablespoons Olive Oil
1 lb 93% lean ground Turkey
1 finely chopped onion
1 small finely chopped red pepper
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
salt & pepper
¼ teaspoon cayenne
1 cup black beans, rinsed

-------------------------------------------------------------------------------------------------------------------

Directions

Cook meat, onion, pepper, spices until meat is no longer pink. Add beans and heat until hot thru.

Serve meat mixture in Romaine leaves, topped with radishes, avocado and tomato. You can also add sour cream and salsa for a true taco.

Notes:

Recipe is in LoseIt
1182 Calories for the entire recipe
Makes 4 servings
Each serving is 295 calories.

I use whatever pepper seasoning that I have

Easy Breakfast Casserole with Sausage and Potatoes

Ingredients:

½ lb. spicy or mild pork sausage
1 med. onion chopped
4 c. Frozen diced hash brown potatoes (16oz)
1 ½ cup. Shredded Monterey jack or cheddar cheese
3 eggs beaten
1 cup. Milk
¼ tsp pepper Mild salsa

-------------------------------------------------------------------------------------------------------------------

Directions

In a large skillet cook sausage and onion breaking up sausage.
When sausage is cooked through drain off excess fat.
In baking dish layer hash brown potatoes, shredded cheese, sausage mixture, and top with remaining cheese
In a bowl, combine eggs, milk and pepper (add salt optional)
Pour egg mixture over potatoes
Bake covered in a 350 oven for 45-55 min until a knife in the center comes out clean
Cool on a wire rack for 15 min

Serve with salsa

Notes:
Double this recipe for a 9x13 in. pan

Cheese Sauce

Ingredients:

2 cups milk
2 Tablespoon cornstarch
¼ cup water
1 ½ cup cheese

-------------------------------------------------------------------------------------------------------------------

Directions:

Heat the milk to just below boiling stirring often.  Mix corn starch into water.  Add cornstarch to heated milk, stir in cheese.  Cook until thick

Persimmon Cookies

2 cups sugar

1 cup shortening

2 eggs, slightly beaten

2 cups persimmon pulp

4 cups flour

2 teaspoons baking soda

4 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons cloves

1 teaspoon vanilla

2 cups raisins or chocolate chips

1 cup walnuts - optional

Beat sugar and shortening together. Add eggs, vanilla, then persimmon pulp.  Add dry ingredients: spices, then add soda, powder, salt, and flour. Add raisins and walnuts. Bake at 375 for 12-15 minutes on a greased pan

Spicy Cheesey Shrimp & Grits

Ingredients:
1 lb shrimp cleaned and peeled
4 pieces of bacon fried crispy and crumpbled
3 green onions chopped
1/2 red bell pepper chopped
3 cloves garlic minced
1 can fire roasted tomatoes drained
4 envelopes of instant grits
1/2 teaspoon crushed red pepper (more or less to taste)
2 cups chicken broth
3/4 cup shredded monetery jack cheese
1/2 cup shredded chedder cheese (not aged)
1 tablespoon olive oil

Pour chicken broth into a mocrowave save bowl and cook until boiling
add grits and red papper. Mix and set aside.
In a skillet.  Combine EVOO, red pepper. Cook until soft. (3-4 minutes)
Add green onion and garlic. Cook 2-3 more minutes.
Add the shrimp. Cook until they juast start to turn pink. Be careful not to overcook.

Empty the contents of the saucepan in to your bowl of grits.
Add the tomatoes, cheese and bacon
Stir until mixed thouroughly

Bake at 350 for 20-30 minutes until cheese is fully melted.

Dirty Rice - Small batch

2-3 stalks of Celery
1 medium onion chopped
1 bell pepper
1/4 teaspoon red pepper flakes
2 hot Italian sausage links
1 3/4 cups of rice
2 cans of chicken or beef broth (14 oz)
1 small can of Green Giant corn (optional)

Cook the sausage in a large skillet. You can squeeze it out of the casing or cut it into bite sized pieces.
While the meat is cooking, cut your vegetables into 1/4 to 1/2 pieces.
Set the meat aside.
Saute the vegetables in the sausage grease until onion is translucent.

Put rice and broth in the rice cooker. Add red pepper flakes. 
Add the meat and vegetables. Do NOT stir it. The rice kernels need to stay in the broth.

Press the cook button!

Recipe is in LoseIt App

Entire recipe is 1021 calories

Makes 2 servings at 510 calories each

Baby Back Ribs

Ingredients:

2 Racks of baby back pork ribs

Salt

Pepper

Wine, Beer, Water

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Directions:

Place the ribs in a broiling pan.
Sprinkle with salt, pepper and garlic powder
Add some liquid. (Wine, beer, moonshine, water.)

Seal the pan tight with aluminum foil
Cook at 225 for 3 hrs
Let the ribs sit for an hour after removing from the oven

Finish on the barbque
Set temp to med - low
place ribs meat side up.
slather with your favorite bbq sauce
turn and slather every 5 minutes for a total of 30-40 minutes until you have a nice coating of bbq sauce.

Apple Crisp

Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Preheat oven to 350 degrees.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

I didn't use the pecans but they would be good, or any nuts.

Pimento Cheese spread

Ingredients:
1 package cream cheese, room temperature
1 1/2 cup grated sharp cheddar.. I used extra sharp..
3/4 cup grated Monterey Jack
1/2 cup mayonnaise
2 to 3 tablespoons pimentos, smashed (but, if you remember, I didn't have (or couldn't find) a small jar of Pimentos the day I made it, so I bought a jar of roasted peppers and chopped them up... I think it added to the flavor of the finished product greatly. )
1 teaspoon grated onion
Cracked black pepper, and a bit of salt to taste... (Remember: Cheddar is very salty the sharper it gets, so you may not need any more added salt..)

Directions:
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.

Notes: Not only great on crackers and a sandwich, but VERY good stuffed in celery too.
Makes 2 cups
2283 calories for the entire recipe
71 calories per tablespoon

Cheesy Buffalo Chicken dip

Ingredients:

2 chicken breast, grilled or baked,
1 teaspoon olive oil
1 stalk celery
8 oz reduced fat cream cheese
3/4 cup blue cheese dressing
1/3 cup hot pepper sauce (Franks Red Hot)
1 cup shredded cheddar cheese

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Directions:

Preheat oven to 350

Shred the chicken. Heat olive oil in medium pan, add celery and cook until soft. Mix in the cream cheese, blue cheese dressing. Cook and stir until smooth and creamy. Stir in chicken and hot sauce. Spoon mixture into a 8 x 8 baking dish. sprinkle with the shreaded cheese.

Bake in a preheated oven until golden and bubbly, about 30 minutes.

Notes: the recipe calls for 3/4 c ranch dressing but I never put it in. Also, I add some blue cheese crumbles to mix when cooking on stove.
This will be very oily when you remove from oven. I use paper towels to soak up some of the oil before serving.

BLT Pasta

8 oz, penne pasta - cook according to package directions, omitting salt and fat. Drain
6 bacon slices
2 cups grape tomatoes, halved
1/4 teaspoon salt
6 oz spinach
1/2 teaspoon pepper
1/4 cup grated Romano cheese

Heat a large skillet over medium-high heat, add bacon and cook 6 minutes or until crisp. Remove bacon from pan and crumble. Add tomatoes and salt to drippings in pan ( I would drain off some of the grease), Cook 3 minutes or until tomatoes are tender, stirring occasionally. Add spinach and pasta to the pan, cook 1 minute or just until spinach begins to wilt. stirring. sprinkle bacon, pepper and cheese,

Bobby's Pimento Cheese

House Seasoning:  Mix and can store for 6 months
1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Ingredients:

1 3 oz package cream cheese at room temp
1 cup grated sharp cheddar
1 cup grated monterey jack
1/2 cup mayonnaise
1/2 teaspoon house seasoning
2-3 Tablespoon pimentos, smashed
1 teaspoon grated onion
cracked pepper

Directions
Using and electric mixer, beat cream cheese until smooth and fluffy.  Add all of the remaining ingredients and beat until well blended.  It can be used as a dip or a sandwich filling.

I like to dip veges into it.

Simple Garlic Shrimp

Ingredients:

1 1/2 Tablespoon olive oil
1 lb large shrimp, thawed, peeled and deveined
6 cloves garlic, minced
salt and pepper to taste
1/4 teaspoon crushed red pepper
3 Tablespoons lemon juice
1 Tablespoons caper brine
1 1/2 teaspoon plus 1 1/2 Tablespoons cold butter
1/3 cup chopped fresh parsley

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Directions:

Heat oil in heavy skillet over high heat until hot but not smoking. arrange Shrimp in an even layer on the bottom of the skillet and cook for 1 minute without stirring.

Season shrimp with salt, cook stirring, until shrimp begin to turn pink, about 1 minute.

Add garlic and red pepper and cook, stirring 1 minute. Stir in lemon juice, caper brine and 1 1/2 teaspoons butter and half of the parsley. Cook till butter is melted, about 1 minute, turn heat to low, Add remaining butter and cook swirling in skillet (I take the shrimp out at this time) until butter is melted to form a creamy sauce, add the shrimp back and cook till shrimp are done, probably not at all!.

Serve over rice or pasta, garnish with remaining parsley and parmesan cheese.

Also, I do this without the caper brine when I don't have it!

Baked Chicken Wings

Ingredients:
3 Tablespoons olive oil
3 cloves garlic, pressed
2 teaspoon chili powder
1 teaspoon garlic powder
onion powder
salt and pepper to taste
10 chicken wings

Directions:
Preheat oven to 375 degrees
Combine olive oil, garlic, chili powder, garlic powder, onion powder, salt and pepper in a large baggie, seal and shake to combine.  Add chicken wings and shake to coat.
Arrange the chicken on a baking sheet,
Cook the wings in a preheated oven 1 hour or until crisp and cooked through

Slow Cooker French Dip Sandwiches

INGREDIENTS:

4 pounds rump roast (choice boneless bottom round) See note below
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls (I use 2 French Baguettes)

DIRECTIONS:
Sprinkle Salt, Pepper, Garlic Powder (season to taste) on bottom of crock pot, then again on top after everything else has been added.

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low for 7 hours.

Preheat oven to 350 for step 3. (Optional)

Split French rolls, Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Serve with chips and dill pickles. Yummmmm!

I use 2 ½ lbs of meat for 4 people. But use full measures as above of everything else.

4/1/17 I've been using Chuck Roast (from Costco, 4.5 lbs) and it works beautifully.

Notes: In my crockpot I cook it on High most of the 7 hours cooking it about 8-9 hours. It doesn't seem to get overcooked. I think on low it would take much longer.