- 4-5 chicken breast
- 1 can of cream of chicken soup
- 1 cup low-sodium chicken stock
- 1/2 package of onion soup mix
- 1 package of ranch
- 1 package of chicken gravy
- 8 oz Philadelphia cream cheese (very very soft)
- 2 pats of unsalted butter
- 1/2 teaspoon of black pepper
How to Make It
- Place chicken on the bottom of your crockpot add Cream of chicken soup and 1 cup low-sodium chicken stock ,onion soup mix ,ranch packet and chicken packet add cream cheese in chunks and 2 pats of butter add pepper cover with lid and cook for 6 to 8 hours on low. If you feel that 8 oz of cream cheese is to much cut it back to 6 oz. I like a lot of cheese flavor.
- 8 oz. Thinly Sliced Roast Beef
- 8 Slices Provolone Cheese
- 1 Medium Sweet Onion
- 6 oz. Baby Bella Mushrooms
- 2 Green Peppers
- 2 Tbs. Butter
- 2. Tbs. Olive Oil
- Salt and Pepper - to taste
How to Make It
- Slice peppers in half lengthwise, remove ribs and seeds.
- Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
- Preheat oven to 400*
- Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
- Line the inside of each pepper with a slice of provolone cheese.
- Fill each pepper with meat mixture until they are nearly overflowing.
- Top each pepper with another slice of provolone cheese.
- Bake for 15-20 minutes until the cheese on top is golden brown.
- Serve and Enjoy!!
For the sandwiches:
- 2 cups leftover pot roast
- 8 slices sturdy bread
- 3 tablespoons butter, plus more for the bread
- 2 medium onions, thinly sliced
- 8 ounces sliced button mushrooms
- 2 cloves garlic, minced
- Salt and pepper to taste
- 8 slices Colby cheese (or Swiss, or provolone, etc.)
For the sauce:
- 1/2 cup mayonnaise
- 3 tablespoons steak sauce (like A1)
- Dash Worcestershire sauce
How to Make It
- Re-heat the pot roast in the microwave. Butter one side of all 8 slices of bread.
- Melt 3 tablespoons butter in a large skillet. Add onions and mushrooms and cook over medium-high heat, stirring frequently, until onion is softened and mushrooms are browned. Add garlic; season with salt and pepper and cook and stir for 30 seconds. Remove from heat.
- Heat a griddle over medium-high heat. Place a slice of cheese on the unbuttered side of 4 slices of bread. Top each slice with 1/2 cup of the pot roast, a generous portion of the onion and mushroom mixture, and the other slice of cheese. Repeat with all four sandwiches and top with the other slice of bread, buttered side out. Grill, flipping once, until both sides are browned and crispy.
- Combine all sauce ingredients. Serve the sauce with the patty melts.
- 2 sticks butter, softened
- ½ cup shortening (you can substitute butter if you want)
- 3 cups sugar
- 3 cups all-purpose flour
- 5 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or any flavoring of choice)
- ¼ teaspoon salt
- ½ teaspoon baking powder
How to Make It
- Cream butter, shortening, and sugar until very light. Add eggs one at a time. Add vanilla and almond extracts. Add flour alternately with milk. Bake in lightly greased pan in 325 degree oven for 1 hour and 20 minutes. Place dish towel over cake, turn oven off, and clet cake stand 10 more minutes in oven. Remove from oven, take towel off, allow to cool, and turn on to a cake plate.
- Chocolate Pound Cake: Add 4 tablespoons cocoa to flour and sift together. Omit almond extract. Bake at 300 for 2 hours.
- 1 1/2 lbs. lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (15 oz.) can tomato sauce
- 1 (15 o) can stewed tomatoes
- 1 tsp. oregano
- 1 tsp. Italian seasoning
- salt/pepper
- 10 oz. frozen spinach, thawed (can also use fresh spinach)
- 16 oz. bowtie pasta, cooked
- 1/2 cup parmesan cheese, shredded
- 1 1/2 cup mozzarella, shredded
How to Make It
- Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.
- 2 whole large peaches
- 2 8 oz cans crescent rolls
- 2 sticks butter
- 1-1/2 cup sugar
- 1 tsp vanilla
- cinnamon, to taste
- 1 12 oz can mountain dew
How to Make It
- Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
- Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon.
- Bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
- 2 cans ready to use refrigerated crescent rolls
- 2 8-ounce packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
How to Make It
- Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
Kitchen Notes:
- I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.
- 2 cans of Pillsbury Crescent rolls
- 2 8oz packages cream cheese, softened
- 1 1/2 tsp vanilla
- 1/4 cup butter, melted
- Cinnamon
- Sugar
How to Make It
- Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
- 2 boxes Jiffy Blueberry Muffin mix
- 4 oz. cream cheese
- 1 stick “I Can’t Believe It’s Not Butter”
- ½ C. light brown sugar, firmly packed
- 2 eggs
- 1 ½ C. white chocolate chips
How to Make It
Preheat oven to 325 degrees.
Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.
- 3 cup all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup butter
- 2 cup sugar
- 4 eggs
- 1 cup buttermilk or cream
- 2 tsp vanilla extract
- Butter cream frosting, see below
How to Make It
- Preheat oven to 350 degrees F. Grease and flour 9x13 baking or bundt pan.
- Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool.
- Butter Cream Frosting
- 1 cup butter, soft
- 1/2 cup milk or cream
- 2 tsp vanilla extract
- 5 cups powdered sugar
- Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency.
- Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter
- 9 lasagna noodles
- 2 ½ cups alfredo sauce (optional homemade recipe below)
- 2 cups cooked, shredded chicken
- oregano
- garlic salt
- 3 cups shredded Mozzarella, or cheese of your choice
How to Make It
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
? cup parmesan cheese
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.
- one can whole kernel corn drained
- and one can creamed corn
- also you need Two eggs beaten
- Also one stick butter melted
- then 4 heaping T. all purpose flour
- two T sugar
- 1/2 C shredded cheddar cheese
- one C whole milk
- 1/4 C diced red pepper and finally you need 1/4 tsp each salt and pepper
How to Make It
- Mix all ingredients and pour into a greased casserole dish.
- Bake at 350 F between 80 to 85 minutes.
- pieces of chicken, your choice breast, thighs, legs, etc.
- 1 C. milk
- 2 T. pickle juice
- 1 tsp. tabasco sauce
- 1 egg, beaten
- 2 C. flour
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. ground sage
- 1/4 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1/4 tsp. oregano
How to Make It
- Combine milk, egg, tabasco and pickle juice. Throw the chicken in with it and marinate for 1 hour in the fridge. Combine all remaining ingredients in another bowl for dredging. Now I used a deep fryer, but you can use an iron skillet and heat oil to 350 degrees. Dredge the chicken in the flour, back to the mixture it was marinating in and then back into the flour. Place on a cookie sheet and continue with the remaining pieces. Let sit for 5 minutes before frying. Place 2-3 pieces at the time in the fryer and cook for 7-8 minutes boneless or 10-12 bone in turning as you go. Just make sure the internal temp. is 160 degrees'. You can heat the oven to 250 degrees and place the chicken on a cooling rack over a cookie sheet to stay warm and crisp while finishing up the rest.
- 1lb. ground beef
- 1 egg
- 1/3 cup bread crumbs
- 1/2tsp. black pepper
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1 clove garlic minced
- 1tsp. Worcestershire sauce
- 1tbsp. oil
- 1 1/2 cup thinly sliced onion
- 2tbsp. all-purpose flour
- 1 cup beef broth
- 1/2tsp. salt
How to Make It
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt.
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes
Cake:
- 1 and 1/2 cups butter
- 3 cups white sugar
- 5 eggs
- 3 cups all purpose flour
- 3 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 3/4 cup 7-up (or other lemon/lime flavored soda)
Icing:
- 1and 1/4 cup powdered sugar
- 2 tablespoons milk
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
How to Make It
- Cream together the butter and sugar for about 10 minutes with your mixer set to medium low. Add eggs, one at a time while continually mixing. Then add flour, lemon extract and vanilla extract one at a time. Once mixed (without overmixing), fold in your 7-Up with a spoon.
- Pour into a well greased bundt pan, and bake at 325 degrees for about 60 minutes, or until toothpick comes out clean.
- Once pan is cool enough to maneuver, flip over onto cake dish and then drizzle with icing while still warm.
- 1 lb lean ground beef
- 1 large onion (chopped)
- ½ teaspoon of seasoned salt
- ½ teaspoon of garlic powder
- a dash or worcester sauce
- 1 cup of shredded cheddar cheese (I used ¾ cheddar and ¼ mozzarella)
- 1 cup of milk
- ½ cup of Original Bisquick mix
- 2 eggs
How to Make It
Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
- 7oz. bag Nacho Cheese Doritos, crushed
- 1 lb lean or extra lean ground beef
- 1/2 cup diced onion (optional)
- 1 pkg. taco seasoning, mixed according to directions
- 1 (8 oz.) pkg. shredded Cheddar cheese
- 1 (8 oz.) pkg. shredded Mozzarella cheese
How to Make It
- Shredded Lettuce. diced tomatoes,sour cream.guacamole,salsa, jalapenos or any taco toppings you might like
- Brown beef and onion in skillet ,drain off any fat add seasoning mix according to package directions
- Layer ingredients in 9 x 13 pan as listed - crushed chips, seasoned meat and 2/3 of cheese
- . Bake at 350 * for 15 minutes.
- Remove from oven and top with shredded lettuce tomatoes and remaining cheese along with any of you favorite taco toppings
- 1 pound box of shell pasta
- 1 1/2 – 2 pounds bone-in skin on chicken breast
- 1 – 14 ounce bag frozen broccoli florets
- 1 – 16 ounce jar alfredo sauce
- 1 – 8 ounce block of sharp cheddar cheese, grated
- salt, pepper and olive oil for roasting chicken
- lemon pepper
How to Make It
- Preheat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it and set it aside.
- Put a large pot of salted water (at least a gallon) to boil. Once it’s come to a rolling boil pour the pasta into the pot, stir occasionally to prevent sticking and to ensure even cooking. Once it’s finished, drain pasta and set aside.
- Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. I cooked mine for 4 minutes – they don’t have to be completely cooked through.
- Get a large bowl out add pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper. Spray a 13×9 baking dish with Pam and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes, or if you like your cheese to brown and bubbly, you can place it under the broiler for a few minutes instead.
- 1 medium head green cabbage, chopped loosely
- 3 slices bacon, chopped
- 1/4 large onion or 1/2 small to medium onion, chopped
- 1 TBSP Worcestershire sauce (optional)
- salt & pepper to taste
How to Make It
- In a large pan cook the chopped bacon over medium to medium-high heat. Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion. Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods). Stir occasionally until cabbage is softened. I like some pieces to get a little pan browned so I don't stir very often. Taste before serving as you may need to add more salt and pepper depending on your preference.
- 1/2 cup butter
- 3 eggs
- 3-1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2 cups sugar
- 4 cups fresh blueberries
- 1 cup milk
How to Make It
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.
