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Stuffed Cabbages




Ingredients
2 heads of cabbage 
2 lbs ground beef (or veal/beef/pork mix)
3 cups cooked rice 
1 egg 
1 tsp garlic 
1 tbsp parsley
2 slices diced onion 
1 -15 oz. can tomato sauce 
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste

Preparation


Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time. 
Cut off the rough part on the end of the cabbage leaf with a sharp knife. 
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
Pour crushed tomatoes over Halupkys. 
Cover and bake approximately 75 minutes at 375º. 
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour. 
Serve with tomato sauce. 

Sausage gravy breakfast pizza



Ingredients

2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese

Directions


1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.

2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.

3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.

4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Funnel Cake Fries




2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup white sugar
1/2 cup milk
1 tsp vanilla
3-4 cups canola or vegetable oil
1 jar marshmallow creme or marshmallow fluff

How to make it :


Whisk flour, baking powder, and salt in a bowl. Set aside.
With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping.
Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot.
Marshmallow Fluff Dip: Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries.
To Reheat: Preheat oven to 450 degrees F. Place funnel cake fries on a baking sheet and bake at 450 for 3 minutes

Chicken Enchilada Spaghetti




1 lb of regular spaghetti.
3 cups of shredded rotisserie chicken breast.
1 tbsp of olive oil.
1 chopped onion.
2 (4.5 oz) cans of chopped green chiles.
2 cloves of minced garlic.
1 tbsp of ground cumin.
1 tbsp of of chili powder.
1 tsp of smoked paprika.
¼ tsp of cayenne pepper.
3 (10 oz) cans of red enchilada sauce.
1-2 cups of freshly grated cheddar cheese.
Salt for taste.

How to:


Cook the spaghetti according the package instructions.
Heat a large skillet over medium heat then add oil. Add in onions and cook for 2 minutes or so until soft. Add in chopped green chiles undrained and cook for 5 more minutes. Stir in garlic and cook for 1 minute.
Add in cumin, chili powder, paprika and cayenne. Pour in enchilada sauce and simmer for 8 minutes.
Add in chicken and cook for 2 Minutes.
Add spaghetti in small batches and combine with the sauce.
Add in the cheese and Voila!

Easy, peasy and cheesy! This chicken Enchilada spaghetti is one of my favorites. It’s has a lot of flavors, it’s easy to make and no one can resist this goodness! Give it a try and let me know what you think

The Best Beef Stew Ever




2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional).

How to:


In a large pot, heat the oil and stir in the beef and flour until browned.

Pour in the water and broth and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 1 hour.

Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.

Mix in the corn, green beans and simmer for 30 minutes and Voila!

Simple, easy and delicious! This beef stew is super delicious. I love tomatoes, so I use them, and I advise you do the same if you are trying this recipe!

Caramel-Apple-Cinnamon-Roll



Ingredients

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons Shortening
1/3 cup milk
4 large apples, peeled, cored and grated
4 tablespoons sugar
1 teaspoon cinnamon
4-6 tablespoons unsalted butter
Sauce:
3/4 cup sugar
1 tablespoon flour
3/4 cup hot water
1/4 teaspoon salt

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 15 minutes

Instructions


Sift flour, sugar, baking powder and salt into a mixing bowl. Cut in the shortening.
Add sufficient milk to make a soft dough.
Roll the dough out on a lightly floured surface.
Cover the dough with the grated apples, sprinkle the sugar and cinnamon on top of apples
Dot with the butter
Roll up like a cinnamon roll and cut into 1 inch thick slices
Place cut side down in a buttered baking dish and cover with sauce
Sauce
Combine all sauce ingredients into a saucepan and bring to a boil.
Remove from heat and pour over cut dumplings.
Bake at 375 for 35 to 40 minutes
Notes

I remember her serving these with ice cream and also I remember my Dad pouring either a little cream or milk on his.

SOUTHERN STRAWBERRY CAKE



Yield: 1 three layer 8″ cake

10 ounces (2 1/2 cups) cake flour
1 tsp baking soda
1/2 teaspoon kosher salt
1/3 cup buttermilk
1/4 cup canola oil
1/2 teaspoon almond extract
1/2 vanilla bean
4 ounces unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature, beaten
1 cup pureed strawberries
1 teaspoon lemon zest

How to make it


– Preheat the oven to 350 degrees. Butter three 8” cake pans and line with rounds of parchment. Set aside.
– In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
– In another medium bowl, combine the buttermilk, oil, and almond extract. Set aside.
– Split and scrape out the seeds from the vanilla bean. Rub the seeds into the sugar. In an electric mixer, beat the butter and vanilla sugar with the paddle attachment until it forms a paste. Add the eggs in a slow stream, beating well after each addition. Beat for 1 minute at medium speed. Gradually add the buttermilk mixture and beat for 1 minute at medium speed.

– Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the pureed strawberries and the lemon zest.
– Spoon into the prepared cake pans and bake until the cakes spring back when touched lightly in the center. Cool before removing from the pan.

STRAWBERRY CREAM CHEESE FROSTING:
1 pound cream cheese, room temperature
6 ounces unsalted butter
1 cup powdered sugar
6 tablespoons strawberry jam
1 teaspoon vanilla extract
2 teaspoons∑ lemon juice
1/4 teaspoon kosher salt
– In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth.
– Sift in the powdered sugar, and beat on low speed until incorporated. Add the strawberry jam, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high continue beating until smooth.

PINEAPPLE CAKE



Butterscotch Sauce:

2 oz butter

1 cup brown sugar, packed

¾ cup heavy cream

1 TBSP vanilla extract

1 tsp salt

– Melt butter in saucepan.

– Add brown sugar, moisten.

– Cook on medium heat 3-5 minutes, stirring occasionally.

– Whisk in cream, vanilla and salt.

– Cook on medium high heat for 10 minutes, stirring occasionally.

Cake:

1 cup + 6 TBSP all-purpose flour

1/2 cup cake flour

6 TBSP (2 oz) ground almonds

3/4 tsp baking powder

1/2 tsp salt

1 1/2 cups of sugar

9 oz unsalted butter, room temperature

4 large eggs

1 vanilla bean

3/4 cup sour cream

How to make it


– Preheat oven to 325 degrees.

– Scrape the seeds from the vanilla bean and rub the seeds into the sugar to break up clumps.

– Whisk the flours, almonds, baking powder, and salt in a large mixing bowl.

– Cream butter on medium speed for 1 minute. Slowly stream in sugar while continuing to beat. Add eggs one at a time, beating after each addition.

– Add dry ingredients alternately with sour cream, beginning and ending with the dries.

– Pour cake batter over butterscotch and pineapple in pan.

– Bake cake until tester inserted into the center comes out clean, about 1 hour. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

peanut butter cookies




1 1/4 cups (165 grams) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115 grams or 4 ounces) unsalted butter, softened
1 cup (255 grams) peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup (150 grams) sugar
1/2 cup (145 grams) firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon (15 ml) milk
1 teaspoon (5 ml) vanilla extract
1/2 cup (120 grams) peanut butter chips
1/2 cup (85 grams) chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

How to make it


Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

GREEN CHILI CHICKEN ENCHILADAS




Ingredients

1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 small can chopped green chili
2 cups cooked, shredded chicken
2 cups grated cheese
12 corn tortillas
1/4 cup vegetable oil

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 enchiladas

Instructions


In a medium saucepan melt butter, add the flour and stir and let cook about 4 minutes. Stir often .
Add the chicken broth and stir until thickened. Season with salt and pepper and a little garlic salt.
Turn off heat and add sour cream and green chili. Set aside
In a small skillet heat vegetable oil, dip corn tortillas in and out of hot grease one at a time. Just to soften; drain on paper towels.
On each tortilla place about 2 tablespoon's chicken, some grated cheese and about 1 tablespoon of sauce. Roll and place in a 9 x 13 baking dish
Once all tortillas are rolled, and placed in baking dish, pour remaining sauce over enchiladas and top with cheese.
Bake in 350 degree oven for 20-30 minutes or until hot and bubbly.

Philly Cheese Steak Sandwiches




Ingredients

2 pounds skirt steak ( don't substitute any other kind)
4 ( 8 inch ) soft Italian sub rolls
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
8 slices ( 8 ounces) White American cheese

Prep Time: 1 hour, 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 30 minutes
Serving Size: 4

Instructions


Trim fat from steak, if needed. Place steak on a large plate and freeze until very firm, at least 1 hour. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times. (we skipped this step)
Heat 1 tablespoon oil in large skillet, heat until just smoking. Add half the meat in and even layer and cook until well-browned, 4-5 minutes. Stir and continue cooking until meat is no longer pink. Transfer the meat to a colander to drain. Wipe the skillet with paper towels and repeat with the remaining tablespoon of oil and remaining meat.
Return all meat to skillet and add salt and pepper. Cook stirring until meat is warmed through.
Reduce heat to low, sprinkle with Parmesan cheese, and layer American cheese over the top. Let cheese melt, about 2 minutes. Fold the melted cheese into the meat thoroughly.
Adjust oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned. Watch closely, they burn quickly.
Divide the mixture evenly among the toasted rolls and serve.
Notes

We sliced 1/2 sweet onion thinly and sautéed it in a little oil along with a thinly sliced green bell pepper. We topped the meat with the onion and peppers.

Almond Joy Cookies




1 cup salted butter, softened
1 ½ cups sugar
2 eggs
1 tsp vanilla
2 ¼ cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened, shredded coconut
2 cups chocolate chips
2 cups coarsely chopped almonds, toasted

How to make it


Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.

Using a mixer, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda and salt.  Add dry ingredients to the mixing bowl and mix. Stir in coconut, chocolate chips and almonds; dough will be thick.

Scoop onto baking sheets and bake for 10-12 minutes. Don’t overcook.

Makes about 4 dozen cookies.

Southern Pecan Pie




For the crust:

1 ¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon sugar

8 Tablespoons (1 stick) cold butter, cut into small pieces

2 to 4 Tablespoons ice water

For the filling:

1 ½ cups pecan halves

4 large eggs

1 cup dark corn syrup

4 Tablespoons melted butter, cooled to room temperature

½ cup sugar

1 Tablespoon vanilla extract

2 Tablespoons bourbon

How to make it


For the crust: Place the flour, salt and sugar in the bowl of a food processor and pulse a few times to mix.  Drop in the small pieces of cold butter and pulse several times until the mixture is crumbly, but some minute pieces of butter are still visible.  Sprinkle the water over, a tablespoon at a time, and pulse to combine.  When the pastry just comes together, dump the dough onto a lightly floured surface and pat into a disk about ¾ inch thick. Wrap the disk in plastic wrap and refrigerate for at least one hour before rolling.

When ready to roll, place the disk on a lightly floured surface and using a floured rolling pin, roll out the pastry to a round about 14 inches in diameter, to fit a nine inch pie plate.  Carefully drape the pastry over the rolling pin and transfer to the pie dish.  Gently fit into the bottom and sides of the dish.  Trim any overhanging pastry and lightly dust the bottom of the prepared crust with flour. Set aside.

For the filling: Preheat the oven to 350 degrees.

Place the pecan halves in a dry skillet and lightly toast over medium heat.  Watch carefully and move the pecans around the pan with a spatula or wooden spoon. You do not want to brown the pecans, just toast them gently until you can smell a nice, nutty aroma.  This will only take about five minutes.  Remove the pecans from the heat and set aside.

In a medium bowl, whisk together the remaining ingredients until thoroughly blended.  Add the pecans and stir to distribute evenly.  Pour the filling into the prepared crust, pushing the nuts into the filling to make an even layer.

Bake the pie for 40 – 50 minutes until the center is puffed up and no longer wobbly. I recommend that you shield the edges of the crust with foil or a crust shield before the pie goes in the oven. It is hard to do when the pie is hot.  Remove the cooked pie from the oven and leave to cool completely.  The pie will keep wrapped tightly for two days, or can be wrapped in plastic wrap, then foil and frozen for up to six months.

Serves 6 – 8

strawberry glaze pie



Baked pastry shell
1-1/4 c flour
1/4 tsp salt
1/3 c shortening
3 or 4 Tbl cold water
Filling
8 cups medium strawberries
2/3 c water
2/3 c sugar
2 Tbl cornstarch
Several drops red food coloring (opt)
Whipped cream (opt)

How to make it


PASTRY SHELL: Combine flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of water over part of mixture and gently toss with fork.Repeat till all is moistened. For dough into ball.  Roll into 12 inch circle. Unroll onto a 9inch pie plate. Trim edges. Prick bottom and sides with a fork. Bake @ 450* for 10-12 minutes until golden. Cool on wire rack.
FILLING: Remove stems from strawberries. Cut in half lengthwise. Set aside.
For glaze: combine 1 cup of strawberries and the water. Cover and blend until smooth. Add enough additional water to equal 1-1/2 cups. In medium saucepan combine sugar and cornstarch. Stir in blended berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in red food coloring, if desired. Cook for 10 minutes without stirring.
Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries in the pastry shell. Carefully spoon half of the remaining glaze over fruit. Arrange remaining fruit over the first layer. Spoon remaining glaze over fruit. Chill for 1-2 hours. (After 2 hours, filling may begin to water out) Garnish with whipped cream if desired.

Texas Roadhouse Rolls




 1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/3 cup sugar
3 1/2 cups all-purpose four, plus more for the board
1 egg
1/3 cup butter, melted plus 1/4 cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter
1/2 cup softened butter
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

How to make it :


In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size. When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving .
Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.

Mountain Dew Apple Cobbler




Ingredients
2 granny smith apples (peel & cut into 8 sections each)
2 cans crescent rolls (1 can for each apple)
1 cup real butter (not margarine)
1 1/2 cups sugar
1 1/2 cups Mountain Dew soda

Preparation:


Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter& mix with sugar, spread over apples. Pour Mountain Dew over apples. DO NOT STIR. Sprinkle with cinnamon& chopped nuts. Bake uncovered at 350 degrees for approximately 45 minutes. Can be served with ice cream or whipped cream.

CHICKEN ALFREDO LASAGNA ROLLS



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 8×8 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.

Banana Cream Cheesecake


Ingredients

20 nilla wafers
¼ cup butter, melted
24 oz cream cheese, softened
2/3 cup sugar
2 Tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tsp vanilla extract

How to make it :


Preheat oven to 350°F.
Place wafers in a blender or in a food process. Blend until finely crushed.
Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator.
In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.
Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200°F continue baking 75 minutes
Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.

Cheesy Baked Asparagus



Ingredients

1 bunch of asparagus, woody ends trimmed…
3 T. butter, melted
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
1 T. grated parmesan cheese
3/4 C. shredded mozzarella cheese
italian seasoning

Directions


Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter. Sprinkle the house seasoning and parmesan cheese over the top. Place in a 400 degree oven for 15 minutes. Remove and top with the mozzarella cheese and a little sprinkling of italian seasoning over the top. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown

best oven baked hot wings




INGREDIENTS:
1 1/3 C flour
2 T cayene pepper
2 T black pepper, coarse ground
1/3 C (plus a little) Chili powder
2 1/2 tsp onion powder
1 1/2 tsp salt, sea prefered for its fine grain
*each of these measurements is approximate -- I tend to cook by eye, but this time tried to measure while eyeing the amount

1 large bottle of Frank's Hot Sauce
1 stick of butter

Directions:


Combine dray ingredients in gallon Ziploc bag.
Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.
Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I'm done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.
Place wings on a standard plate and refrigerate for 30 - 40 minutes.
Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.
After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.
Preheat oven to 375 degrees.
Flip the wings over once on the pan to coat both sides with oil.
Place in the 375 degree oven and set timer for 60 minutes.
After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.
Combine 1 bottle of Frank's RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.
After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.
During the 5 minute rest, prepare "serving dish" and "refuse dish." Long ago, I began putting a paper towel inside a grocery/plastic bag and place it in a bread pan. Clean up is quick and easy!
After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.
Place them in the serving dish. Grab a beer or margarita and ENJOY!

Greek Steak Pitas with Caramelized Onions and Mushrooms



Ingredients

1 to 1 1/2 lb top sirloin steak, cut in thin strips
1 teaspoon dried oregano
1 teaspoon Cavender’s All Purpose Greek Seasoning 
1/2 teaspoon salt and pepper
2 large onions, sliced
8 fresh baby portabella mushrooms, sliced
2 tablespoons butter
5 tablespoons olive oil or canola oil, divided
Pitas

Directions


For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil. 
Once the butter has melted, throw in the onions. Stir frequently. 
The onions should cook down for at least 30 mins. 
you may need to adjust the temperature if the onions begin to brown to soon. 
The key is low and slow.
While the onions cook, move onto preparing and cooking the steak.
For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag. 
Mix until the seasoning has evenly coated the steak. 
Heat 1 tablespoon of oil in a cast iron skillet over medium high heat. 
Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. 
Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry. 
Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
Assemble the pitas with steak, onions and mushrooms.

Funnel Cake




Ingredients:

1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder



Funnel Cake Directions:


1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Pasta Al Forno




Pasta Al Forno

1 box pasta (I used penne, but any tubular pasta would work)
2 TBS Extra Virgin Olive Oil
1 heaping tsp of garlic or 2 cloves minced
1 28 oz can of diced tomatoes (I used diced with garlic, basil, and oregano)
Salt and Pepper to taste
8 oz fresh mozzarella torn into pieces
2/3 cup of fresh grated parmesan cheese

How ro make it


Prepare noodles according to box
Heat oil over medium-high heat and then add garlic.  Cook for about 1 minute
Add tomatoes (DO NOT drain) to garlic and simmer over medium-high heat until reduced.  About 10-15 minutes
Mix noodles and sauce well then place half of the mixture in a prepared 9x13 baking dish.
Top with half the parmesan and half the mozzarella. 
Add the rest of the noodles and then layer the rest of the cheese on top
Bake for about 15 minutes in a preheated 400 degree oven
Serve with a side salad and garlic bread.  ENJOY!

7 Up Biscuits



Ingredients

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

How to make it


Mix bisquick, sour cream and 7 up. Dough will be very soft – don’t worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees

Awesome Breakfast Bake




10 eggs
1/2 cup milk 
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) 
***DO NOT COOK FIRST***
4 scallions (green onions, spring onions, whatever you prefer to call them)
2 cups shredded extra sharp cheddar cheese

If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

How to make it


1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.
2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny (longer baking time for 9x13 pan, approx 45 mins).

Southern Fried Chicken Batter.




2 beaten egg
1 cup milk
2 teaspoon paprika
1/2 teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoon black pepper
2 cup all-purpose flour

Directions:


1.      Beat the egg and milk together in a bowl.
2.     Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
3.     Put the chicken in the bag, seal it and shake to coat it.
4.     Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
5.     Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
6.     Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
7.     Drain it on paper towels and serve.

Chili Dog Casserole



You’ll Need:

2 (15 oz) cans of chili with beans.
1 (16 oz) package of beef frankfurters.
10 (8 inch) flour tortillas.
1 (8 oz) package of shredded cheddar cheese.

How to:


In a baking dish, spread 1 can of chili and beans.
Roll up the franks inside the tortillas and arrange them over the chili and beans.

Top with the second can of chili and beans and sprinkle the cheese over the top.

In a preheated oven to 425° bake covered for 30 minutes and Voila!

Simple, easy and cheesy! So easy and simple to make and yet so delicious! You should definitely try this at home, you will love it.

Strawberry Pound Cake!



Ingredients

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup chopped pecans optional
1/4 teaspoon strawberry extract
STRAWBERRY SAUCE:
1 1/2 cup confectioners sugar
1/2 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract
1/2 cup butter

Directions


Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake.

Easy Big Fat Yeast Rolls recipe



Ingredients

1 cup warm water
1 pkg. active dry yeast
1/4 cup sugar
1 tsp. salt
3 Tbsp. softend butter (or non-dairy equivalent)
1 egg, beaten
3 1/2-4 cups flour

How to Make It


Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake at 350 degrees for 20 minutes. Brush tops of rolls with butter (or equivalent).