July 31, 2013

Hamburger & French Fry Seasoning


1/4 cup salt
2 Tablespoons paprika
1 Tablespoon garlic powder
1 Tablespoon garlic salt
1/2 Tablespoon cumin
1/2 Tablespoon pepper
1/2 Tablespoon dried basil
1/2 Tablespoon dried parsley
1 teaspoon chili powder
1/2 teaspoon celery salt


Directions
1. Pour all ingredients into a jar. Seal the jar and shake until all spices are well combined.

3 Meat Pizza Casserole



1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (I used Bertolli’s Mushroom and Garlic)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
 
Directions
 Cook pasta in boiling water until aldenté.
 Cook sausage, garlic powder and oregano with onions until the juices run clear.
 In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
 Layer ingredients in the order listed below.

1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.

 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.

 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).

 Bake at 375°F for 40 minutes.
 Let sit for 5 minutes before serving.

July 27, 2013

CRAB CAKES




1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Directions
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

July 26, 2013

Bean Dip Crockpot


1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa


Directions
In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

July 23, 2013

Pork Chops n Cream of Mushroom ~ Slow Cooker



Prep: 20 min. - Cook Time: 8 hr. - Serving: 4 People
8 small, thick pork chops
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 (12-ounce) can cream of mushroom soup
1 tablespoon dried onion flakes

Directions
Start by trimming the excess fat from the chops and use it to grease a large skillet (everything serves a purpose in this recipe).

Over high heat, brown each chop lightly on both sides.
Season with salt and pepper and sage and place all chops in the slow cooker.
Set slow cooker to high.

Pour in the soup and onion flakes into the skillet while still cooking.
Scrape the pan juices and turn them into the slow cooker.
Cover and cook on low for eight to ten hours.

CAJUN SHRIMP PASTA



2 tablespoons olive oil
1/2 onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon basil
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups diced peeled and seeded tomatoes
2 tablespoons sugar
1/2 cup green onions, chopped
3 cups chicken or shrimp stock
1 pound vermicelli pasta or linguine
1 pound fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated Parmesan cheese

Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.

July 22, 2013

Crockpot Olive Garden Pasta Soup

Not only is this recipe awesome, but it makes a lot of soup.
2 dinners and 2 lunches for our family of four to be exact.
So if you don't want all that soup, then simply cut the recipe in half. Go make this! Seriously. The come back and tell me how good it was.

1 1/2 lbs ground beef
2 cups dehydrated carrots or 2 large carrots, chopped
1 onion, chopped
2 stalks of celery, chopped
{4} 14 oz cans diced tomatoes {do not drain}
{1} 16 oz can red kidney beans, drained
{1} 16 oz can white navy beans, drained
{2} 32 oz cartons of beef stock
1 teaspoon dried oregano
2 teaspoons pepper
1 tablespoon dried parsley
1 24 oz jar spaghetti sauce
8 ounces small pasta {I used mini bow tie}

Directions Brown the beef in a skillet, drain fat, and transfer to a large crock pot.
Place all the ingredients {except the pasta}
in the crock pot and turn it on {High 5 hours, Low 8 hours}.
30 minutes before serving, stir in the pasta place the lid back on the crock pot.
Once pasta is done cooking, ladle in to bowls and serve.

Banana Split Cake



1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (20 ounce) can crushed pineapple, drained (save juice)
5 medium bananas
2 cups cold milk
2 packages (4 serving size) Jell-O vanilla instant pudding
1 (8 ounce) carton Cool Whip
1 cup chopped pecans

Mix crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13x9 inch pan. Freeze 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until fluffy. Spread carefully over crust; top with pineapple. Slice the bananas into the reserved pineapple juice (this will keep them from turning brown), drain, and arrange over pineapple.

Pour milk in a medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes, or until thickened. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours or overnight. Makes 24 servings. Serve each piece with a drizzle of chocolate syrup and topped with a cherry.

July 17, 2013

Blue Berry Biscuits


Biscuits:
2 Cups Flour
1 Cup milk (cold)
1/3 Cup sugar
5 T of butter (cold or frozen)
4 tsp baking powder
1 tsp salt
3 oz of blueberries (fresh or dried)

Glaze:
1 Cup of powdered sugar
1/8 Cup of water
1 tsp of vanilla
½ tsp of lemon juice




Directions:
Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. V Add the super cold milk into dry ingredients and mix.
As dough begins to form take each tablespoon of hardened solidified butter
and break chunks off and spread evenly over dough.
Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough.
Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BlueBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen)
during this process it may be necessary to return the dough to the freezer for 10-15 minutes.
Do not exceed 20, as the baking powder’s 1st stage may become inactive past that.
Place in oven and bake for about 7-12 minutes.
Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
Mix glaze ingredients in a bowl, and drizzle over BlueBerry Biscuits with a fork..

July 10, 2013

SAND PUDDING

1 pkg Vanilla Wafers
2 Oreos
8 oz Cream Cheese
¼ C Butter
⅔ C powdered sugar
2 small pkgs French Vanilla pudding mix
2¾ C Milk
12 oz Cool Whip


Instructions
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand. In a small bowl, cream together softened 8 oz cream cheese, butter, and powdered sugar. In another larger bowl, mix pudding with milk. Add Pudding mixture to the cream cheese mixture. Fold in all of the Cool Whip. Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes Allow to chill in fridge at least one hour before serving.

July 8, 2013

Loaded Potato Buffalo Chicken Casserole



2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

   Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.

   Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left leftover olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. 
   Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

July 4, 2013

Classic Southern Caramel Cake



1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups flour, self-rising
1 cup buttermilk
2 teaspoons vanilla

Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.

Southern Caramel Frosting

2 cups sugar
1 cup buttermilk
½ cup Crisco
½ cup butter
1 teaspoon baking soda

Mix all ingredients in a 3-4 quart cast iron dutch oven.
Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.

No thermometer? Do the cold water test:

Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it.

If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.

July 2, 2013

BUTTERMILK PIE



1/2 c buttermilk
1 3/4 c sugar
2 large eggs
3 tbsp flour
pinch of salt
1 stick butter
1 tsp vanilla
nutmeg


Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.

July 1, 2013

TATER TOT TACO BAKE


1 lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce

Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.

In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.

Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly