Flourless Peanut Butter Cookie Dough Bread

1 t. baking soda
4 eggs
1 c. smooth peanut butter, or other nut butter, your choice
1/2 c. chocolate chips, or more to taste, other flavor chips can also be used

Whisk baking soda and eggs until peaks form. Add peanut butter and continue mixing. Pour into lined loaf pan. Add chocolate chips. Bake 20-25 minutes at 350. Do not overbake or bread will be dry.

Crockpot Broccoli and Rice Casserole

1 1/2 c. minute rice, uncooked
6 oz. velveeta cheese, cubed (I used 3 of the mini blocks)
2x12-14 oz frozen chopped broccoli
1/8 c. chopped onion
1/2 c. diced celery
1 can cream of chicken soup
1 can chicken or beef broth
1 c. milk
1/2 t. pepper
1 c. crushed ritz crackers*
1/4 c. butter, melted*

Place liner in crockpot. Combine all ingredients except crackers and butter. Stir thoroughly. Cover and cook on low for 4 hours. **Optional topping: Combine crackers and butter. Place on top of other ingredients. Place layers of paper towels under lid to keep crackers from getting soggy. Cover and cook as directed. It tasted just like my mom's recipe. Yummy!

This recipe, without the cracker topping, is most like my mom's broccoli cheese recipe that she made every year for Thanksgiving and Christmas. It is my son's favorite. Mom had used Cheese Whiz, but it's hard to find sometimes.

1st picture is ready to start cooking; 2nd picture is almost done cooking; 3rd picture is ready to eat.

Crockpot Broccoli Casserole

2x12 oz. bags frozen chopped broccoli
1 1/2 c. ritz crackers, crushed, divided
6 oz. velveeta cheese, cubed
2 T. butter, cut in chunks

Place frozen broccoli in lined crockpot. Stir in 1 c. crackers. Place layer of cheese cubes on top. Add butter pieces. Place layer of paper towels under lid to keep crackers from getting soggy. Cover and cook on low for 4 hours.

Chicken Parmesan

4 boneless skinless chicken breasts, pounded to 1/2" thickness
salt and pepper, to taste
2 eggs*
1 c. seasoned (Italian) Panko bread crumbs
1/2 c. Parmesan shredded cheese
2 T. flour*
olive oil for frying
heavy whipping cream, optional
pasta sauce, your choice, I used Del Monte green peppers and onion/4 cheese
1/4 c. shredded mozzarella cheese,  I used Sargento's Mozzarella Parmesan combination
Italian seasoning
1/2 c. grated provolone cheese
1/4 c. shredded Parmesan cheese
1 T. olive oil to drizzle
12-16 oz. angel hair pasta, cooked

Preheat oven to 450. Season pounded chicken breasts with salt and pepper. *Beat eggs and set aside. Combine bread crumbs with 1/2 c. Parmesan cheese and set aside. *Coat both sides of chicken with flour. *Dip breasts in eggs (some people like adding a little milk too). Transfer to bread crumb mixture and press into both sides. Set aside for 15 minutes. Heat oil in skillet on medium high heat until it shimmers. Cook chicken for 2 minutes each side, until golden. The chicken will continue cooking in the oven. Place some sauce in the bottom a 9x13 baking dish before adding chicken. Place breasts on top of sauce and top each with more sauce. Layer with mozzarella cheese, Italian seasoning, and provolone cheese. Sprinkle Parmesan cheese on top and drizzle with olive oil. Bake 25-30 minutes until cheese is browned and bubbly. Chicken should no longer be pink in the middle. Insert thermometer--should read at least 165. Serve over angel hair pasta. This was very yummy and tender. My husband said it was better than the restaurants.

*Instead of dipping in flour and egg, a less messy method is to lightly brush both sides of chicken with heavy whipping cream. Then transfer to breadcrumb mixture and continue as directed. This method works for chicken, pork, veal, & fish.

1st picture is pounded and coated chicken; 2nd picture is ready for the oven; 3rd picture is after baking; 4th picture is ready to eat.

Crispy Fried Pork Chops

2 lbs. boneless pork chops, pounded thin, (I used a package of 8)
1 c. milk
1 egg
1 c. SR flour
1 t. onion powder
1/2 t. garlic powder
2 chicken bouillon cubes, crushed
3/4 t. pepper
oil

In one bowl, place egg and milk. Mix with fork. In a separate bowl, place flour, seasonings, and crushed cubes. Dredge pork chops in flour mixture, then dip in milk mixture, and return to flour mixture, coating both sides. Heat 1" oil in skillet. Add pork chops, 3-4 at a time, depending on the size of your skillet. Fry on each side about 3-5 minutes. Remove to serving platter. I served with crockpot macaroni and cheese.

How to Get Rid of Sugar Ants

1. Mix 1/2 c. sugar, 1 1/2 T. Borax, and 1 1/2 c. warm water.
2. Soak cotton balls in the mixture, and put them out near the mess of ants.
3. The sugar attracts the ants, and they’ll take the Borax with it back to their home.

If you have small children or pets, be sure that you keep them away from the Borax, and always wash your hands after using. Note: Thanks to several commenters who add that: If your ants don’t seem to be attracted to sugar, try mixing in some peanut butter instead. They may have a savory tooth rather than a sweet tooth! Just like people, insects are all different.

*from the Happy Housewife

Produce Converter Website

Hope this website comes through. It is very useful when trying to decide how much you need, or what you can make with what you have.

https://www.howmuchisin.com/produce_converters?fbclid=IwAR18-meZUbmy1mMod7XPHHKuji25pGw7uQK64He8ojFIsKpHHY9e1Vl5nj8

Lazy Deconstructed Stuffed Cabbage

1 1/2 lbs. ground chuck, browned, rinsed, and drained (I would use 3 lbs*)
1 c. onion, chopped
1 t. garlic, minced
1 large head cabbage, shredded (I used 2x10 oz. bags angel hair cole slaw, 12 c. cabbage)
28 oz. can diced tomatoes, plain or with garlic
28 oz. tomato sauce
1 t. kosher salt
1/2 c. rice, uncooked
1/2 c. beef broth
cooked rice
shredded cheese

Place liner in crockpot. Add meat, onion, garlic, salt, and rice. Add diced tomatoes, tomato sauce, cabbage, and broth. Stir all ingredients. Cook on low for 6 hours, Serve over cooked rice and top with cheese. *1 1/2 lbs isn't enough meat for the amount of tomatoes and sauce that's used in this dish, if using as an entree, but is ok as a side. Either the meat needs to be doubled or the tomatoes need to be halved. **When cabbage is cooked, the amount is reduced by half. ***Cabbage and tomatoes are both good foods to eat if you have arthritis, they are anti-inflammatory foods.

1st picture: before cooking; 2nd picture: after cooking, served over rice & topped with cheese.

Slow Roasted Pork Roast with Potatoes

2 lb. pork roast or pork belly with skin
kosher salt
ground pepper
Italian seasoning
minced garlic
2 T. oil
small red potatoes or dutch potatoes, cut into chunks
carrots, cut into chunks, optional
apple slices, optional

Heat oven to 350. Make several cuts across pork (or skin only of pork belly), about 1/4" apart. Sprinkle with salt and pepper, to taste. Place Italian seasoning and garlic, (to taste) inside cuts. Drizzle with oil. Rub into pork. Place the pork on a wire rack on a baking sheet or use a roasting pan with insert. Place some oil in the bottom of the roasting pan. Add chunks of potatoes, carrots, and apples. Bake 2-2 1/2 hours until tender. Increase temperature to 425 and bake 20 minutes more. Remove from oven, cover, and allow to cool on rack for 10 more minutes, before slicing. Slice thinly. I served it with Brussel sprouts and cheese sauce. Yum!

1st picture: pork roast with cuts and seasoning; 2nd picture: ready for the oven with potatoes; 3rd picture: baking done, ready to slice; 4th picture: ready to eat!

Popcorn Salad

1 c. celery, diced
1/2 c. shredded carrots
1 c. snap peas, ends removed, cut the rest into thirds
8 oz. can diced water chestnuts, drained
1 c. red onion, diced or leave in rings, your choice
1 1/3 c. cheddar cheese, shredded, divided
1 c. bacon bits, crumbled
1 c. mayo
1/4 c. sour cream
3 T. apple cider vinegar
1 T. sugar
1 T. brown or dijon mustard
balsamic vinegar glaze, to garnish
salt and pepper to taste
6 c. popped popcorn (3/4 c. unpopped popcorn makes 6 c. popped)

Combine mayo, sour cream, vinegar, sugar, mustard, salt & pepper. Set aside. In a large bowl, lightly toss celery, carrots, water chestnuts, onion, bacon, snap peas, & 1 c. cheese. Fold in dressing until coated. Fold in popcorn just before serving. Top with remaining cheese and drizzle with balsamic glaze. Popcorn will begin to get soggy after 3 hours, so do not add until ready to serve.

White Cheese Chicken Lasagna

9 lasagna noodles, I used Barilla no boil type
1 stick butter
1 onion, chopped
1 clove garlic, minced
1/2 c. flour
1 t. salt
2 c. chicken broth, I just used the water I cooked the chicken in
1 1/2 c. milk
4 c. mozzarella or Italian cheese, shredded, divided
1 c. grated Parmesan cheese, divided
2 t. Italian seasoning, or to taste
1/2 t. black pepper
2 c. ricotta cheese
2-4 c. shredded chicken breasts, I used 4 breasts for 4 c.
2, 10 oz. pkgs. frozen chopped spinach, thawed and drained, optional
1 T. chopped fresh parsley
1/4 c. Parmesan cheese, for topping

Preheat oven to 350. Bring a large pot of water to a boil, if not using the no boil type pasta. Cook lasagna as directed on package, about 8-10 minutes. Drain and rinse with cold water. Melt butter in large saucepan over medium heat. Cook onion and garlic until tender, stirring frequently. Stir in the flour and salt. Simmer until bubbly. Add in broth and milk. Bring to a boil. Stir constantly for 1 minute. Stir in 2 c. mozzarella or Italian cheeses (or mixture of both if you prefer), and 1/4 c. Parmesan cheese. Season with Italian seasoning and black pepper. Remove from heat and set aside. Spray 10x13 dish. Spread 1/3 of sauce mixture in bottom of dish. Add layer of noodles. Add 1/2 the riccota. Add 1/2 the chicken. Repeat layers in this order: noodles, remaining ricotta, remaining chicken, 1/3 sauce, spinach , if using, remaining 2 c. of mozzarella or Italian cheese, rest of noodles, & remaining sauce. Sprinkle with parsley and 1/4 c. Parmesan cheese. Bake for 35-40 minutes. Tent with foil near the end of baking time if needed to prevent cheese getting too brown. I served this with Caesar salad and cheese bread. YUM!

1st picture: no boil lasagna noodles; 2nd picture: ready to bake; 3rd picture: after baking; 4th picture: ready to eat.

*This lasagna was tasty, but a little dry. I will either make more sauce next time, or reduce the amount of chicken.

Beef Tips Burgundy

3 T. butter
1 T. oil
3/4 c. beef broth
2 T. soy or teriyaki sauce
1/2 onion, chopped
1/3 c. beef broth
1 1/2-2 lbs. fresh mushrooms, sliced
3 lbs. sirloin steak tips, cut into 1" cubes
3/4 c. burgundy or red cooking wine
1 clove garlic, minced
2 T. cornstarch or wondra flour
1/2 can cream of mushroom soup mixed with a little beef broth
cooked egg noodles
fresh Parmesan cheese, if desired

Heat 1 1/2 T. butter in skillet. Add mushrooms. Cook until brown. Put into a sprayed round or square pyrex dish, not a 9x13. Add remaining butter and oil to skillet to heat. Add meat and brown. Add meat to mushrooms. Stir 3/4 c. broth, wine, soy sauce, garlic and onion. Heat thoroughly. Blend cornstarch or wondra with 1/3 c. beef broth. Add to skillet. Stir constantly. Cook until mixture thickens. Pour over casserole. Cover and bake at 275 for 1 hour. Stir in mushroom soup mixture until smooth. Bake another 1/2 hour. Serve over noodles. Top with Parmesan cheese if desired. Serves 8.

*The meat was so tender and flavorful and we love mushrooms!

1st picture: cooking mushrooms; 2nd picture: cooking meat; 3rd picture: ready to bake; 4th picture: mushroom soup added, baked, and ready to eat; 5th picture without Parmesan cheese on top. YUM!

Michelle's Mexican Beef Casserole

2 small cans green chilies
1 large onion, chopped
1 pkg. frozen spinach, squeezed dry, optional
1 can golden mushroom soup
1/4 c. milk
1/2 t. garlic powder
8 oz. pkg shredded cheddar cheese, I used Mexican cheese
2 lbs. ground chuck, cooked, drained, and rinsed
14.5 oz. can diced tomatoes, undrained
1 can cream of mushroom soup
16 oz. sour cream
1/2 c. margarine melted*
10-12 corn tortillas*

Place drained and rinsed meat back in skillet and add onion, tomatoes, spinach(if using), salt, pepper, and 1 can of chilies. Heat through. Combine soups, sour cream, milk, garlic powder, and remaining green chilies. Arrange a layer of tortillas in bottom of sprayed 9x13 dish. *If using corn tortillas, soften them in melted butter first. Layer remaining ingredients as follows: 1/2 of meat mixture, 1/2 of soup mixture, 1/2 of cheese. Then add another layer of tortillas, repeating layers with remaining mixtures. Refrigerate overnight. Bake uncovered at 350 for 45 minutes. Serve with Mexican caviar, red beans and rice, salsa, and sangria. *I used 6" flour tortillas, which did not have to be softened first.

**The flavor of the casserole itself was good, but I didn't care for the tortillas inside. They were hard to cut and a little soggy. Next time I'll just serve them on the side..and maybe brown/crisp them up a little first. My husband liked it!

1st picture: layer of tortillas. 2nd picture: meat mixture. 3rd picture: soup mixture. 4th picture: shredded cheese. 5th picture: after baking and ready to serve.

Crockpot Sauerkraut and Smoked Sausage with Potatoes and Apples

1-2 lbs.  small red potatoes with skin on, cubed
2 14.5 oz. cans sauerkraut, undrained
1 lb. smoked kielbasa, or sausage, cut into 1" slices, I used 14 oz. little smokies, sliced
8 beef hot dogs, cut into 1" slices
1/2 c. brown sugar, or 1/4 c. honey
1/2 c. yellow onion, chopped
1 gala or fuji apple, chopped
1 c. water
1 c. chicken or beef broth
1/2 t. chili powder
1/2 t. paprika
1 t. cumin
1-2 T. olive oil, for carmelizing, optional
parsley, for garnish, if desired

In a large lined crockpot, place half of the sauerkraut, 1/4 c. onion, 1/2 of apples, 1/4 c. brown sugar, 1/4 t. chili powder, 1/2 t. cumin, and 1/4 t. paprika. If carmelizing sausage and hot dogs, add oil to large skillet and heat to medium high. Brown sausage slices on each side, about 5-6 minutes per side. Place in crockpot. Place hot dogs in skillet and brown on each side 3-4 minutes per side. Place on top of sausage. Add remaining sauerkraut, water, onions, apples, brown sugar, cumin, chili powder and paprika. Cover and cook on low for 1 hour. Add potatoes and cook another 3 hours until potatoes are tender. Sprinkle with parsley before serving. I served this with calico beans.

1st picture: while cooking. 2nd picture: ready to eat:

Chicken and Dumpling Casserole

1 stick butter, melted
4-5 chicken breasts, cooked and chopped
1 c. SR flour
1 c. milk
1 can cream of chicken soup
1 can chicken broth

Preheat oven to 350. Spray 9x13 dish. Place chicken in dish. Pour butter over top. Combine flour and milk. Mix well. Pour over chicken and butter. Combine cream of chicken soup and broth, Pour over top. Bake for 1 hour. If you like the top browned, cook for 15 more minutes. The longer it cooks, the more crust like the top becomes.

Fried Salmon Patties

1 can salmon, drained thoroughly, remove skin and bones if desired, but they can be left in
1/4 c. onion, chopped fine
1/4 c. cornmeal
1/4 c. flour
1 egg
3 T. miracle whip or mayo*
oil, for frying

Place salmon in mixing bowl and flake with fork.  Add all other ingredients, except oil. Stir well. Place small amount of oil in skillet. Heat on medium high. Shape salmon into small patties. Place patties in skillet and cook until browned on each side, flipping only once. Makes 12 small patties.

*the mayo helps hold the patties together and keeps them from getting too dry.

Omelet

eggs
milk
cheese, your choice, torn in pieces, or use shredded
ham, torn in pieces
bacon, cooked and chopped
mushrooms, canned or fresh
onion, chopped
green pepper, chopped
red pepper, chopped
salt & pepper, to taste
butter

Place 1 T. of butter in skillet and heat on medium until melted. Place beaten eggs, milk, cheese, and other toppings in large bowl and stir until well combined. Pour into hot skillet. Cook until edges are cooked and center is mostly set. Ease spatula under one side of omelet and flip over onto other side and continue cooking until done. Remove from heat and slide omelet onto plate. Serve with fresh fruit, muffins, toast, sausage balls, etc...

My favorite type of omelet is mushroom,  American cheese, and smoked ham. Other ingredients may be used, your choice.