Pages

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).

Farm Fresh Peach Cobbler Recipe


Ingredients

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
1 cup Bisquick All Purpose Mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

Instructions


Preheat oven to 375 degrees Fahrenheit
In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.
In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.
Bake for one hour or until crust is a golden brown. Serve warm and enjoy!
Notes

All-purpose flour may be used instead of Bisquick, but Bisquick is the best choice for flavor.

Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.

NOTE: Adding sugar to the peaches is optional. If your peaches are over-ripe, they may already be super sweet or if you choose to use peaches canned in heavy syrup, they will already be sweet enough. Or perhaps you are minimizing sugar in your recipes. In these situations, feel free to omit the sugar.

FRESH PEACH CHEESECAKE RECIPE




INGREDIENTS
Crust:
2½ cups graham cracker crumbs
½ cup (1 stick) butter, melted
Filling:
4 small peaches (about 1¼ pounds), peeled, pitted, sliced ¼ inch thick
2 tablespoons plus 1¼ cups sugar
2 tablespoons fresh lemon juice
4 8-ounce packages cream cheese, room temperature
4 large eggs
½ cup sour cream
1½ teaspoons vanilla extract
Glaze:
¾ cup peach preserves
2¼ teaspoons fresh lemon juice
½ large peach, peeled, pitted, very thinly sliced

Prep time:  45 mins Cook time:  75 mins Total time:  2 hours
Serves: 12

INSTRUCTIONS


For Crust: Preheat oven to 350 degrees F. Add butter to graham cracker crumbs and stir until evenly moistened. Press crumbs over bottom and 1 inch up sides of a 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325 degrees F.
For Filling: Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1¼ cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, 60 to 75 minutes, until brown on top and center is set. Place hot cheesecake on rack; cool 5 minutes. run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can make up to 2 days ahead. Cover and keep chilled.)
For Glaze: combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within ¼ inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.
Note: This recipe has been updated since original posting to add an optional 15 minutes of baking time. I realized my oven temp was off at the time of original posting. Please bake until beginning to brown on top and center is set.
NOTES
To prevent cheesecake from splitting on top, place a shallow pan of water into the oven while cheesecake is baking.

Pineapple Upside-Down Cupcakes



Ingredients

1can (20 oz) sliced pineapple, drained, juice reserved
1box Betty Crocker™ SuperMoist™ yellow cake mix
1/2cup vegetable oil
3eggs
1/3cup butter, melted
2/3cup packed brown sugar
12maraschino cherries, cut in half

Directions


1Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
4Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Classic Meatloaf Recipe



Ingredients

1½ lbs ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, finely diced (or grate it if your kids will freak out if they see a piece of onion)
1¼ tsp salt
¼ tsp pepper
⅓ cup ketchup
2 tbsp brown sugar
1 tbsp mustard

Prep time 15 mins
Cook time 1 hour 20 mins
Total time 1 hour 35 mins

Instructions


Preheat oven to 350 degrees
Combine ground beef, oatmeal, milk, egg, onion, salt and pepper in a medium sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix.
Transfer meat into a large loaf pan and press it down evenly into the pan.
Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf.
Bake at 350 degrees for 1 hour and 20 minutes
Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.
If you like this meatloaf recipe, do yourself a favor and try my WORLDS EASIEST SLOPPY JOE RECIPE. You will LOVE it!

MILKY WAY Lover’s Pound Cake



Ingredients:

-8 (1 3/4 ounce) Milky Way bars

-1 cup butter, softened (divided use)

-2 cups sugar

-4 eggs

-2 1⁄2 cups flour

-1⁄2 teaspoon baking soda

-1 1⁄4 cups buttermilk

-1 teaspoon vanilla

-1 cup chopped nuts (optional)

Candy Frosting

-1 (2 5/8 ounce) Milky Way bars (or 3 fun size bars) (optional)

-1⁄2 cup butter (optional)

-2 cups confectioners’ sugar (optional)

-1 teaspoon vanilla (optional)

-milk (optional)

How to make it



Preheat oven to 350 degrees.

Combine candy bars and 1/2 cup butter in a saucepan; melt over low heat (or use microwave).

Cream sugar with remaining butter.

Add eggs, one at a time, beating well after each addition.

Stir together flour and baking soda and add alternately with buttermilk to creamed mixture; beating until smooth.

Add melted candy/butter and mix well.

Stir in vanilla and nuts.

Pour into greased and floured bundt or tube pan and bake for 75 to 80 minutes.

Cool and frost with Candy Frosting, if desired, or any frosting you prefer.

Decorate with bite sized Milky Ways if you want to get fancy!

Candy Frosting: Melt candy bars with butter in saucepan or microwave.

Add sugar and vanilla.

Blend in just enough milk to make spreading constistency (start with just a tablespoon or so).

homemade Cinnamon Bites



Ingredients:

1 roll of small canned biscuits
1/4 cup sugar
1 teaspoon cinnamon
1/2 stick butter (1/4 cup)
Icing:
powdered sugar (maybe a 1/2 cup-ish?)
couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)
drop of vanilla

Directions:


Heat oven to 350 degrees
Put butter in a pie plate in the oven as it heats and remove when the butter is melted
Cut biscuits into quarters, covering bottom of pie plate, on top of melted butter (I use scissors)
Mix together sugar and cinnamon and sprinkle over top
Bake for 15 minutes
While baking, mix together icing ingredients
After removing from oven, drizzle immediately with icing, and serve!

Best Steak Marinade In Existence




Ingredients

1/3 cup Soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried minced garlic

Preparation


1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 
Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. 
Cover, and refrigerate for up to 8 hours. Cook meat as desired.

World's Best Recipe for Fried Green Tomatoes




Fried Green Tomatoes

2 green tomatoes, cut into 1/4 inch slices
1 cup Panko bread crumbs
1 cup seasoned flour (I used whole wheat flour and added some cajun seasoning.)
1/2 cup parmesan cheese
1 tsp kosher salt
1/2 tsp white pepper
1 cup egg wash (1/2 cup milk, 4 eggs beaten lightly) (I cut this in half and I had plenty leftover.

Lemon Cayenne Mayonnaise

1 cup mayonnaise
Juice of 2 lemons
2 tsp cayenne pepper
1 tsp smoked paprika
(Megabeth note: I split the cayenne recipe in half. The cayenne is very spicy so a little goes a long way.)

How to make it



For the mayonnaise: Mix all ingredients in a stainless steel bowl. Refrigerate.

For the fried green tomatoes: Mix flour with salt and pepper. Mix bread crumbs with parmesan cheese.

Set up 3 bowls the first with the flour, the second with the eggwash and the third with the breadcrumb mixture.

Dip tomatoes into the flour, dip into the egg and then into the breadcrumbs.

Press firmly to coat with mixture. Place on a sheet tray.

Fry tomatoes at 350 degrees for 2 minutes until golden brown and drain on paper towels. (Megabeth note: I put about 1/2 inch of canola oil and kept it on medium-high heat.)

This recipe gives a nice twist on the standard fried green tomatoes. The parmesean cheese adds a little more “heft” to the batter. And, the best part of all, the lemon cayenne mayonnaise added the right amount of zest and spice to this dish. I had indeed found the closest match to the Georgia Brown’s dish.

Apple Enchiladas




Ingredients
1 (21 ounce) cans apple fruit filling and topping ( or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water

Directions


Spoon fruit filling evenly down centers of tortillas.
Sprinkle with cinnamon.
Roll up, and place, seam side down, in a lightly greased baking dish.
Bring butter and next 3 ingredients to a boil.
Reduce heat, and simmer, stirring constantly, 3 minutes.
Pour over enchiladas: let stand 30 minutes.
Bake at 350 for 20 minutes.

Better Than Take-Out Fried Rice



 Ingredients

4 c rice, prepared
1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
1 c peas and carrots, frozen
1 white onion, chopped
2 clove garlic, minced
2 eggs
3 Tbsp sesame oil
1/4 c soy sauce

Directions 


 1 Prepare rice according to package instructions to yield 4 cups cooked rice.
2 Heat sesame oil in a large skillet on medium heat.
Add onion, garlic, peas, and carrots. Stir fry until tender.
3 Crack eggs into pan and scramble, mixing throughout vegetables.
4 Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat. Enjoy!


Old Fashioned Pancakes




 makes 12 pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 1/4 cups milk
cooking spray

How to make this recipe


 1.Sift together flour, baking powder, salt, and sugar in a large bowl.

2.Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.

3.Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

White Trash Sliders


You’ll Need:

1 lb of ground beef.
1 lb of sausage.
1 lb of Velveeta.
½ tsp of black pepper.
½ tsp of onion powder.
24 slider buns.

How to make it



In a skillet over medium high heat, cook the ground beef and sausage until browned and drain off the grease.

In a saucepan, mix together the meat, velveeta, onion powder and pepper and stir on low until the cheese is melted.
Enjoy!

Easy, peasy and cheesy! If you choose to use the crockpot instead of the saucepan and it comes out too thick just add a splash of milk and voila!

Southern Style Cabbage Soup



You’ll Need:

1 small head of chopped cabbage.
2 lbs of lean ground beef.
2 cans of stewed or diced tomatoes.
1 can of rotel.
2 (8 oz) cans of tomato sauce.
1 large chopped onion.
4 stalks of finely chopped celery.
1 small finely chopped bell pepper.
Diced potatoes.
2 tbsp of salsa (optional).
Knorr beef broth (3 cups).
Cayenne pepper.
Chili powder.
4 cloves of garlic.
Paprika.
A pinch of salt.
Black pepper.
A dash of Tony Chachere’s creole.
A dash of Old Bay seasoning.
A dash of salt-free Mrs Dash.

How to make it:


In a large skillet, heat the olive oil and sauté the celery, onion, bell pepper and garlic and remove from the skillet.

In the same skillet, brown the ground beef and drain off the grease.

Toss the cabbage in 4 tbsps of butter until tender then add the rest of the ingredients and cook until potatoes are soft.

In a large pot, mix all of the ingredients together and cook until the potatoes are done.

Enjoy!

Easy, peasy and yummy! The thing about this soup, is that I never use the same ingredients twice! Feel free to add anything you like such as green beans, corn, lentils or any other vegetable.

Taco Casserole



Ingredients

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

How to make it


Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Pineapple Upside Down Bundt Cake


Ingredients

1/2 Cup butter (1 stick), melted
1/2 Cup packed brown sugar
1 Can pineapple rings in 100% juice (reserve the juice)
1 Jar maraschino cherries
1 Box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
3 eggs
Vegetable oil
Milk

Instructions;


Preheat the oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

An Easy, Must-Try Slow Cooker BBQ Short Ribs Recipe



Serves 4-6 people

Ingredients:
Fine sea salt
Ground black pepper, to taste
Granulated garlic powder, to taste
Onion powder, to taste
5 lbs beef short ribs
1 large onion, coarsely chopped
2 cups of barbecue sauce of your choice
2 tablespoons of honey
1 tablespoon Dijon mustard
½ can or bottle of Sapporo Premium Beer

Directions:


In a small bowl, mix sea salt, pepper, and garlic and onion powders. Adjust seasoning as necessary, then season ribs with the mixture.

In a large skillet over medium-high heat, brown the outside of ribs.

Place a layer of roughly chopped onions at the bottom of a slow cooker.

In separate bowl, mix together the barbecue sauce, honey and mustard.

Add ribs a little at a time to the bowl and make sure they are well coated in the sauce.

Place ribs in the slow cooker on top of the bed of onions.

Pour beer over the top once the sauced ribs are in the slow cooker, so that the sauce mixture cascades to the onions at the bottom.

Carefully stir the ribs to combine ingredients.

Cover and cook on LOW for 6 to 8 hours.

When done cooking, switch the slow cooker to warm setting.

Before serving, skim excess fat from the sauce (you may need to remove the ribs to do this).

When ready to eat, simply serve ribs directly from the slow cooker or transfer to a platter.