Crockpot Turkey Breast

6-7 lb turkey breast

salt and pepper, to taste

1 c. orange juice

1 pkg. dry onion soup mix

1 can whole cranberry sauce

Place liner in crockpot. Rub salt and pepper on outside of turkey breast. Place turkey breast inside crockpot. Combine all other ingredients and pour over turkey. Cover and cook on low for 6 hours. Check with thermometer. Be sure it has reached 165. Remove turkey and cover with foil. Allow to rest 5-15 minutes before serving. 

This turkey was so juicy and tender, my husband loved it!

I forgot to take a picture before it was almost all gone. I managed to get a picture of leftovers.

Crockpot Swedish Meatballs

For Meatballs:***

2 slices soft white bread*

1/4 c. milk or water

1 lb. ground beef

1 lb. ground pork

1/2 onion, finely chopped

2 large eggs

1 T. minced garlic

1 t. dried Italian seasoning

1 t. salt

1/4 t. pepper

For Sauce:

1 1/4 c. beef broth

1/2 c. half & half**

2 T. cornstarch

1 T. Worcestershire sauce

1 t. minced garlic

1 t. dried parsley

1/2 t. salt

1/4 t. thyme

1/4 pepper

pinch of nutmeg

cooked egg noodles or mashed potatoes

Tear bread into small pieces. Place in food processor and process until bread is in fine crumbs. Combine with water or milk. Stir and let sit for a few minutes. (If you don't have a food processor, you can just let the bread chunks soak and then mash into crumbs.) Stir crumbs, beef, pork, onion, eggs, garlic, Italian seasoning, salt, and pepper until combined. Do not overmix. Preheat oven to 400. Line baking sheet with parchment paper. Shape meat mixture into 1-1.5" balls and place 1" apart on sheet. Bake for 10 minutes, until browned on the outside. Set aside to cool. After cooled, they may be frozen for up to 3 months.

Place liner in crockpot. Place meatballs in liner. Stir together all sauce ingredients. Pour over meatballs. Cook on low 4-5 hours. Serve over mashed potatoes or cooked egg noodles.

*Panko bread crumbs may be used instead (plain or Italian--if using Italian, reduce amount of spices added to recipe) 2 slices bread = 1 1/2 c. crumbs.

**evaporated milk may be substituted for half & half (same amount) 

***May also use frozen meatballs if you are short on time.

Super Easy Candy Covered Caramels

11 oz. bag Kraft caramel bits

2 T. water

1 bag candy melts, I used vanilla (about a 12 oz. bag)

candy molds, I used silicone ones

new paintbrush (small)

Heat desired amount of candy melts in microwave safe bowl. Heat for 30 seconds at 1/2 power. Stir. Repeat if needed. Paint in molds with new paintbrush. If candy hardens it may be heated again using the same instructions as before.

Place caramel bits in a microwave safe bowl. Add water. Heat on high for 2 minutes. Stir until completely melted. Do not place in microwave again! Place cooled caramel in painted molds. Paint additional candy melt on top of caramel to seal in. Place in refrigerator to set.

1st pic: candy melts, 2nd pic: caramel bits, 3rd pic: melted candy melts, 4th pic: melted caramel, 5th pic: caramel inside painted molds, 6th pic: vanilla candy sealing in caramel, 7th pic: ready to eat!

Crockpot General Tso's Chicken #2

4 boneless chicken breasts cut into 1" cubes

1/4 c. cornstarch

1 T. oil

1/2 c. hoisin sauce (bbq sauce or orange sauce may be substituted)

2 T. soy sauce

1/2 c. brown sugar

3 cloves garlic, minced

3 T. rice wine vinegar

1 t. sesame oil

1/4 t. ginger

1/2 t. crushed red pepper

green onions, sliced

seame seeds

red pepper flakes

rice, cooked

Combine chicken and cornstarch. Toss until completely coated. Over medium high heat, add oil and cook chicken until lightly browned. Place in bottom of lined crockpot. Whisk together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and red pepper. Pour on top of chicken. Cook on low heat 3-4 hours until chicken is cooked throughout. Serve over rice and garnish as desired.

Crockpot Chili Con Carne

1 lb. bacon, cooked and drained, chopped into small chunks

4 lbs. ground beef, cooked in bacon grease, drianed

4 1 lb cans kidney beans, I like using Bush's Chili Magic, medium and mild

28 oz. crushed tomatoes, I like using Del Monte chili tomatoes 

12 oz. tomato paste

2 onions, finely chopped

4 oz. chili powder

4 oz. dry cayenne pepper powder, optional

2, 10 oz. cans beef broth

2 fresh tomatoes

2 jalapeno or serrano peppers, (serrano peppers are 3x hotter than jalapeno peppers)

3 garlic cloves

1 T. cumin

1 T. oregano

1 1/2 T. paprika

Place bacon in lined crockpot. Place ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder, and cayenne in crockpot. Add beef broth. Cut stems off jalapenos and cut into two or three chunks. Place the peppers with garlic and fresh tomatoes in a food processor and puree. Place in crockpot. Stir to combine. Cook on low for 10-12 hours. Serve with favorite toppings and crackers or cornbread.

*I like serving with broccoli cornbread.

Soft and Chewy Peanut Butter Chocolate Chip Cookies

3/4 c. butter, softened (1 1/2 sticks)

1 c. sugar

1 c. brown sugar

1 c. creamy peanut butter

2 eggs

2 t. vanilla

2 1/2 c. SR flour

12 oz. milk chocolate chips

Preheat oven to 350. Cream together butter, sugar, brown sugar, and peanut butter. Add eggs and vanilla. Slowly add in flour. Fold in chocolate chips. Scoop round balls onto cookie sheet. Slightly flatten cookies. Bake for 10 minutes. Remove and allow to cool for 5 minutes on baking sheet. Move cookies to wire rack to cool completely.

Crockpot General Tso's Chicken

2 lbs boneless skinless chicken cut into 1" pieces

3/4 c. + 2 T. cornstarch

1 t. salt

1/2 t. pepper

2 T oil

1/2 c. sugar

1/2 c. soy sauce

1/2 c. unsweetened pineapple juice*

1/3 c. vinegar

4 cloves garlic, minced

1/2 t. cayenne pepper

1/4 t. ginger

green onion, sliced, optional

rice, cooked

broccoli, chopped, cooked

Combine 3/4 c. cornstarch, salt, pepper in dish. Dip chicken in mixture to coat. Shake off excess and set aside. Heat oil in skillet over medium high heat. Brown the chicken, no more than 2 minutes wach side. Remove chicken and set aside. Place liner in crockpot. Combine sugar, soy sauce, pineapple juice, vinegar, garlic, and cayenne. Stir to mix well. Place in lined crockpot. Add chicken to crockpot. Cook on low for 4 hours. Check 20 minutes before serving and make sure the sauce is thick enough. If not, take the remaining 2 T. of cornstarch and mix with 2 T. cold water until a slurry forms. Gently mix a little at a time with the chicken and sauce. It thickens as it cooks. Cook for another 20 minutes and serve over chopped broccoli and rice. Top with sliced green onion. 

*if you don't have or can't use pineapple juice, orange juice may be substituted. It may change the taste a little , but it is still good.

Millionaire Caramel Pecan Turtles

14 oz. Kraft caramel bits

2 T. milk

2 c. toasted pecans, chopped (toasting is optional)

10 oz. milk chocolate chips

Microwave milk and caramel bits in 30 second intervals until melted. Stir until smooth. Stir in pecans and drop by teasoonfuls onto wax paper. Let stand until firm. Microwave chocolate chips until melted, stir until smooth. Dip candies in chocolate, allowing excess to drip. Place on wax paper. Let stand until firm.

Turtle Candy

4 oz. pecan halves

24 individually wrapped caramels, unwrapped

1 c. semisweet chocolate chips*

1 t. shortening*

Preheat oven to 300 degrees. Line a cookie sheet woth aluminum foil and spray. Arrange pecan halves in a Y shape on cookie sheet. Place 1 caramel in the center of the Y. Bake in oven for 3-5 minutes, until caramel is melted. Do not bake too long or caramel will get too hard. Heat chocolate and shortening in a saucepan over low heat until chocolate is melted. Spoon chocolate over caramel and refrigerate until set.

*May also use chocolate candy melts instead

Caramel Cream Cheese Bread

2 c. SR flour

1 1/2 c. sugar

2 sticks butter, room temperature

8 oz. cream cheese, room temperature

1/2 c. caramel topping, divided

1 1/2 t. vanilla

1 1/2 t. cinnamon

Preheat oven to 350. Spray 2, 9x5 loaf pans, Cream together: butter, cream cheese, and sugar. Add eggs one at a time, beating after each. Add vanilla. Add flour and cinnamon. Stir until incorporated. Pour 1/4 of batter into each loaf pan. Spoon 1/4 c. caramel topping on top of batter in each pan. Swirl caramel, keeping away from edges of pan. Add remaining batter. Place in oven and bake 45-50 minutes until toothpick comes out clean. Cool. Enjoy!

Guardian Ware Stovetop Cornbread

1 c. SR cornmeal, your choice

1/2 c. SR flour

1 egg, beaten

1 c. buttermilk*

3 T. honey or sugar, optional

4 T. bacon grease drippings, melted butter, or oil, optional

Combine dry ingredients. Add beaten egg and buttermilk. Add drippings if using. Add honey or sugar, if using. Mix until smooth. Do not over mix. Preheat pan on medium low heat until warm to the touch. Oil the pan before adding batter. Cook on one side 10 minutes until medium brown (How are you supposed to know?) Flip and cook on other side for 10 minutes. If you flip too soon it will stick. Slice off an end and butter liberally while piping hot. Eat and repeat. 

*if you don't have buttermilk, you can make your own by combining 1 T. vinegar & milk to make 1 c. 

**We inherited the pan from my husband's maternal grandmother. I was told it was a cornbread maker that was sold door to door in the 1930's-1950's. I have since learned it was actually marketed as a "double omelet fry pan", but his grandma only used it to make cornbread. Everyone gets a crispy piece when made in this pan.

Cornbread

2 c. SR cornmeal, your choice

2 c. SR flour

1/2 c. sugar, optional

1 t. salt, optional

2 c. milk

2 large eggs

1/2 c. butter, melted

Preheat oven to 425. Combine all ingredients and place in sprayed 9x13 dish for 30-35 minutes. Can also be placed in 2 8x8 pans, 2 cast iron skillets, or sprayed muffin tins. Smaller pans will cook faster so start checking at 20 minutes. Remove from pans and serve.

Crockpot Cornbread

2 c. SR cornmeal, your choice

2 c. SR flour

1/2 c. sugar, optional

1 t. salt, optional

2 c. milk

2 large eggs

1/2 c. butter, melted

Line or spray crockpot. In a large bowl, combine cornmeal, flour, sugar, and salt, if using. Add milk, eggs, and butter. Stir, but do not over stir, a few lumps are ok. Pour into lined crockpot. Place a clean kitchen towel or paper towels between the insert and the lid to absorb moisture. Cook on high for 2-3 hours or until toothpick inserted comes out clean.  Cut into 12 servings and serve. 

Chocolate Covered Cherry Brownie Bombs

1 box brownie mix and needed ingredients

3/4 c. chocolate frosting

15 oz. almond bark, melted according to directions

1 can cherry pie filling , or stem-free maraschino cherries, drained

Make and bake brownies as directed. Cool completely. Do not overcook brownies. Crumble the brownies and add frosting. Stir to combine. Consistency needs to be able to stay together, but not too sticky to roll into balls. Take 1 1/2 T. mixture and form it into a ball. Make a hole in the middle and place one cherry inside. Fold the brownie around the cherry, seling the cherry inside. Place bombs in freezer for 20 minutes. Place in refrigerator. Place one ball at a time into melted almond bark. Remove access chocolate. Place on wax paper to dry completely.

Crockpot Stuffed Pepper Soup

1 lb. ground chuck, cooked, drained, and rinsed

1 c. chopped onion

14.5 oz. can D. M. diced tomatoes with garlic, basil, and oregano

2 c. green peppers, chopped

15 oz can tomato sauce or D.M. peppers and onion sauce (14.5 oz. can)

3 c. beef broth

1 t. Italian seasoning

1/2 -1 t. sugar (to cut down on acidity)

1 c. cooked rice

Place liner in crockpot. Add browned beef and onion. Add all other ingredients, except rice. Cover and cook on low for 6-8 hours. Add rice during last hour to prevent it being too mushy. Serve with crackers, cornbread, etc...

*recipe may be doubled. A doubled recipe made a full 6 qt. crockpot. It was delicious! I served it with broccoli cornbread.

1st picture: soup cooking in crockpot, before rice added. 

Crockpot Homemade Spaghetti Sauce (with fresh tomatoes)

10-12+ fresh tomatoes, any kind, peeling & seeds removed*, roughly chopped

1 small green pepper, chopped

1-2 T. Italian seasoning

4-6 cloves garlic, minced

1/2-1 c. chopped onion, I used frozen

8 oz. can sliced mushrooms, drained, optional

24-30 frozen meatballs, optional

1 T. sugar or brown sugar, cuts down acidity

2 bay leaves, remove before serving

angel hair spaghetti, cooked and drained

6 oz. can tomato paste, optional

Parmesan cheese, optional

*Cored tomatoes can be placed in a pot of boiling water for 1 minute and immediately placed in a bowl of ice water. This will cause the skins to slip off easily. The tomatoes I had were pretty ripe so I just cored & peeled them, then squeezed them with my hand over a bowl. The seeds and juice all went in the bowl. I then roughly chopped the tomatoes and placed them in the bottom of a lined crockpot. Add Italian seasoning, garlic, peppers, onion, bay leaves & sugar. Cover and cook on low for 10 hours. The sauce will reduce by half. If you want a less chunky sauce, use a blender or potato masher. Add tomato paste for a thicker sauce. (I didn't have any to add, but the consistency was good.) Add frozen meatballs and mushrooms. Cook an additional 30-40 minutes until they are done. Remove bay leaves. Serve over angel hair spaghetti, or whatever pasta you desire. Top with shredded Parmesan cheese. I also served this with a Caesar salad. Yummy!

Recipe may be doubled.

1st pic: bowl of tomato juice and seeds; 2nd pic: all indredients in crockpot, ready to cook; 3rd pic: meatballs and mushrooms added; 4th pic: ready to eat!

Crockpot Honey Garlic Pork Tenderloin

2 pork tenderloins (2-2 1/2 lbs total)

1 T. oil

1/2 t. salt

2/3 c. honey

1/4 c. chicken broth or water

2 T. soy sauce, or teriyaki glaze is good too!

2 T. minced garlic

1 T. apple cider vinegar

1/4 t. salt

1 1/2 T. cornstarch

1/8-1/4 t. red pepper flakes, optional, but highly recommended

Combine all ingredients. Place liner in crockpot. Place 1/2 of sauce in bottom. Add pork tenderloins. Cover with remaining sauce. Cook on low for 3 hours until done. Rest for 10 minutes before slicing. I served with baked macaroni and cheese, Caesar salad, homegrown sliced tomatoes, and fresh crockpot apple cobbler with vanilla ice cream & caramel sauce for dessert. Yummy!

The pork tenderloin was so tender and delicious!

*recipe for sauce may be doubled for larger tenderloins.

1st picture: after resting, sliced, ready to serve. 2nd picture: ready to eat! So tender and delicious!

Chocolate Covered Caramels

1 can Eaglebrand milk, unopened

chocolate/butterscotch candy melts, your choice

candy molds

Place milk in pan of water. Be sure can is covered. Bring to a boil and continue boiling for at least 3 hours. (I have seen some people do this in a crockpot on low for 8 hours, might be more economical) Be sure to keep can covered. Remove from heat, being careful not to burn yourself. Cool on rack. Open can to reveal caramel. It will be thick. Melt (chocolate) candy melts in microwave as directed, be careful not to scortch. Coat the inside of the mold with melted chocolate. The easiest way to make a thin layer is to use a small new paintbrush. Allow candy melt time to set up, placing in refrigerator will speed this up, but not necessary, it won't take long. Add caramel until almost level then add more candy melt to seal the edges. Chill until it is solid. Pop out of mold.

*My husband and dad both love caramels! My dad doesn't like chocolate much so I may try to make this without the chocolate and see how it turns out. Update: In talking to a friend today, she suggested using a different flavor candy melt like butterscotch or vanilla. She felt like the candy melt was needed to hold the caramel together. She's probably right!

Hocus Pocus Buns (aka Resurrection Rolls*)

crescent rolls

marshmallows

melted butter

cinnamon sugar mixture

Dip marshmallows in melted butter, then in cinnamon sugar. Place one in each crescent roll. Bake as directed on can. The marshmallows will disappear!

*Resurrection Rolls signify the empty tomb

Increasing Store Bought Icing in Size

1 container of premade cake frosting, any type

Place frosting in a bowl and whip for several minutes with a mixer. This will add air to the frosting, doubling it in size. You will be able to frost more cupcakes, cake layers, etc...for the same amount of frosting. This will also cut down the amount of calories/sugar per serving. 

Fruit Fly Trap

1 T. liquid dish detergent

1 jarful of apple cider vinegar

Place plastic wrap over opening of jar and secure with rubber band. Poke tiny holes in plastic wrap. Place jar in area where fruit flies have been seen. They will enter the jar through the holes, but they won't be able to get out. Works great!

Kathy's Fancy Pumpkin/Flower Cupcakes

pumpkin cupcake recipe, your choice, (other flavors are ok too)

butterscotch or pumpkin chips, optional*

cream cheese icing, store bought or homemade, your choice

pastel color miniature marshmallows, sliced in half diagonally

colored sugar

candy corn pumpkins, optional (any kind of candy can be used for the center of the flower)

Prepare cupcake as recipe directs. Depending on the sweetness of the recipe, you may not need to add the flavored chips to the batter. Pour in paper lined muffin tins. Bake as directed. Cool. Frost with cream cheese icing. Place colored sugar in a sandwich size ziploc bag. Add sliced marshmallows. Shake until all petals are covered with sugar. Place the petals on the icing (see picture below). Add another row of different color petals. Place pumpkin candy in center. These are so cute for a party or celebration, and a lot easier to make than most people think.

Baked Apple Fritters

1 1/2 c. SR flour

1/2 c. brown sugar

2 t. apple pie spice

1/4 t. salt

6 T. butter, cut into pieces

1/2 c. milk

1 egg

1 t. vanilla 

1 c. finely chopped apple

Glaze: 

1 c. confectioners sugar

2 T. milk

1 t. vanilla

Preheat oven to 400. Line baking sheet with parchment paper or silicone mat. Whisk together flour, brown sugar, apple pie spice, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk together milk, egg, and vanilla. (Higher fat milk is better for consistency, may need to adjust recipe.) Add to flour mixture. Stir until well combined. Gently stir in apple. Drop* by 1/4 c. onto baking sheet. Smaller fritters can be made using 1 T. batter. Bake for 11-13 minutes, or until bottoms are golden brown and center is set. (for smaller fritters, check at 8 min). Remove to a wire rack and turn oven to broil. Prepare glaze ny whisking confectioner's sugar, milk, and vanilla until smooth. Brush a thin layer on fritters. Place under broiler. Broil 2-4 minutes or until tops start to turn golden and glaze bubbles. Carefully remove baking sheet to wire rack. Brush remaining glaze over warm fritters. Allow glaze to set up before serving. Best eaten the same day.

*Batter should hold it's shape when dropped on baking sheet. If it seems too thin, add 2-4 T. flour before baking.

Crockpot Apple Cider

1 gallon apple cider

8 Chai tea bags

thin orange slices

Pour apple cider into crockpot. Add 8 chai tea bags, leaving the strings with tags hanging out. Cook on low for 3 hours, lowering temperature to keep warm for serving. Add orange slices if desired. Yummy!

*I got this recipe from a friend who used an insta-pot/ninja type pot. She did not put the lid on while it was "cooking".

Oreo Cookie Crumble Cake

1 pkg. double stuff Oreos (enough for a 9x13 dish), about 28 cookies

1 can Eaglebrand milk

8 oz. cool whip, thawed

chocolate cake mix, dry 

1 1/2 sticks butter, cut into thin squares

Place oreos in one layer in bottom of 9x13 dish that has been *generously sprayed. Cover with Eaglebrand milk. Spread cool whip evenly over milk. Add dry cake mix and spread evenly. Place pats of butter on top of cake mix. Bake at 350 degrees for 45-50 minutes. Do NOT overbake. Cool 2 minutes, before serving warm. May serve with vanilla ice cream or more whipped topping if desired.

*If it is not sprayed well, it will be hard to clean off later without soaking.

Pictures: #1 oreos as bottom layer in well sprayed 9x13 dish; #2 Eaglebrand milk poured on top of oreos; #3 thawed cool whip spread over milk; #4 dry cake mix spread evenly over cool whip; #5 pats of butter on top of cake mix, ready to bake; #6 after baking; #7 ready to eat! I served it with vanilla ice cream.

No Bake Pina Colada Lush

2 c. graham cracker crumbs (about 14 full sheets of crackers), optional: vanilla wafers,  vanilla oreos

1/2 c. butter, melted

1/2 c. dark brown sugar, packed

8 oz. cream cheese, softened

8 oz. crushed pineapple, drained

1/2 c. confectioners sugar

1 t. vanilla, rum, or coconut extract/flavoring

2 c. milk*

1 pkg (3.4 oz.) instant vanilla or coconut cream pudding mix* (may add coconut flavoring to vanilla)

8 oz. cool whip, thawed (2 c.)

1/2 c. sweetened coconut, toasting is optional

maraschino cherries, optional

chopped pecans, optional

Combine crumbs, brown sugar and butter. Press into bottom and up sides of 9x13 dish. Beat cream cheese, pineapple, and confectioners sugar. Stir in extract/flavoring. Spread on top of crust. Beat together milk and pudding mix until thickened, about 2 minutes. Fold in 1 c. cool whip. Spread over cream cheese mixture. Top with remaining cool whip. Sprinkle coconut over top. Refrigerate at least 3 hours or overnight. Garnish with cherries and pecans before serving, if desired.

*This was a delicious recipe, although next time I might just use 1 1/2 c. milk instead of 2 c. as it wasn't as set as I would have liked. Or maybe use two boxes of pudding mix like I do with the strawberry cheesecake lush recipe. Depends on your preferance.

1st picture: homemade crust. 2nd picture: cream cheese mixture layer. 3rd picture: cool whip layer. 4th picture: coconut added, ready to refrigerate. 5th picture: ready to eat.

Crockpot Polynesian Chicken

2 lbs boneless skinless chicken breasts, or tenderloins

1 1/2 c. Polynesian sauce (I used chic-fil-a)

1/2 yellow onion, chopped

1 orange bell pepper, chopped (I used a variety of peppers for color)

20 oz. canned pineapple tidbits or chunks, drained well

1 T. ginger, optional

rice, cooked, optional

sesame seeds, optional

crushed red pepper flakes, optional

green onions, chopped, optional

Place chicken in lined crockpot. place chicken in bottom. Add peppers, onions, sauce, pineapple and ginger. Stir to combine ingredients. Cook on low for 4 hours. Serve over cooked rice and topped with sesame seeds, green onions, & pepper flakes, if desired. I served with a caesar salad.

1st picture is before adding sauce. 2nd picture is after sauce added, before cooking. 3rd picture is ready to eat.

Nanaimo Bars

1 c. butter, softened, divided

5 T. unsweetened cocoa powder

1/4 c. sugar

1 egg, beaten

1 3/4 c. graham cracker crumbs

1 c. flaked coconut

1/2 c. finely chopped almonds, optional

3 T. heavy cream

2 T. dry custard powder (or dry instant vanilla pudding mix)

2 c. confectioner's sugar

4 (1 oz.) squares semisweet baking chocolate (or 3 T. chocolate chips)

2 t. butter

Combine 1/2 c. softened butter, cocoa, and sugar in double boiler. Stifr occasionally until melted and smooth. Beat in egg and stir until thick, 2-3 minutes. Remove from heat and add graham cracker crumbs, coconut, & almonds. Press in bottom of ungreased 8x8 pan. Beat remaining 1/2 c. butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer in pan. Chill to set. Melt chocolate chips and butter in microwave until smooth. Spread melted chocolate over chilled bars. Let set before cutting into squares.

*from allrecipes.com

Shortbread Crust

 Crust:

2 c. flour

1/3 c. sugar

1/4 t. salt

2 sticks butter, cubed

Stir flour, sugar, and salt together. Cut in butter with pastry blender until coarse crumbs appear. Pour in sprayed 9x13 pan. Pat evenly in pan. Bake at 350 for 7-8 minutes until golden brown. Add whatever topping you'd like. I've made this with lemon bars, cranberry shortbread cookies, etc... works much better in a 9x13 pan, than rolling and freezing dough before slicing.

*The taste of the crust is delicious!

Lemonade

5 c. cold water

ice cubes

2 2/3 c. lemonade syrup base (recipe below)

thin lemon slices for garnish

Lemonade Syrup Base:

1 1/2 c. sugar

1/2 c. boiling water

1 lemon

grated lemon peel

1 1/2 c. freshly squeezed lemon juice (approxiamately 6 -7 large lemons)

Add sugar to boiling water. Stir to dissolve. Simmer 5 minutes. Cool. Add lemon peel and lemon juice. Store in covered container in refrigerator. When ready to serve, add all ingredients together. Stir well. Serve immediately. Very refreshing, especially on a hot day. Makes 8 servings.

Mexican Cornbread

2 1/2 c. SR cornmeal

1 c. SR flour

2 T. sugar

1 t. salt

2 c. shredded cheese, mexican or colby jack, your choice

1 onion, chopped

3 eggs, room temperature

1 1/2 c. milk

1/2 c. oil

16 oz. cream style or mexican style corn

chile or jalapeno peppers, optional (assorted color peppers can also be used, if desired)

Combine all ingredients and place in sprayed 9x13 dish. Bake at 400 for 35 minutes. 

Oreo Poke Cake

1 chocolate cake mix, I used Devil's food cake mix + 2/3 c. yellow or white cake mix*

14 oz. sweetened condensed milk

4 oz. box cookies and cream pudding mix, dry

1/2 c. milk

20 oreos, crushed

8 oz. whipped topping, thawed

Make cake as directed on box for 9x13 dish. Let the cake cool for at least 30 minutes before proceding. Take the end of a wooden spoon and poke holes throughout the cake. Open condensed milk and pour all over cake, making sure some gets in every hole. In a bowl, add dry pudding mix with1/2 c. milk and whisk to combine. Stir in whipped topping until well combined. Take 10 oreos and crush in a ziploc bag with a rolling pin. Add crushed oreos to bowl. Stir gently until all mixed. Spread on cake. Crush remaining oreos and place on top of cake. Chill for 1 hour before serving. Store in refrigerator.

*Cake mixes used to be 18 oz, but now they are 15 oz. Adding the additional 2/3 c. white or yellow cake mix to chocolate cake mix will make the cake turn out right without altering the taste.

1st picture: baked cake with holes and sweetened milk. 2nd picture: completed cake ready to chill. 3rd picture: oreo poke cake ready to eat! Yum!

Chewy Chocolate Chip Cookies

8 T. butter, softened to room temperature

1/2 c. sugar

1/2 c. brown sugar

1 t. vanilla

1 egg

1 1/2 c. SR flour

3/4 c. milk chocolate chips

Combine butter and sugars in large bowl. Beat on low until smooth and creamy. Add egg and vanilla. Mix until combined. Add flour 1/2 c. at a time, beating on low until combined. A few lumps is fine. Stir in chocolate chips. Chill dough for 1 hour (2-3 hours is even better). Preheat oven to 350. Scoop 2 T. batter from bowl and roll into 2" balls. Place on cookie sheet lined with parchment paper at least 2" apart. Don't press down. Bake 10-12 minutes. The cookies will have a soft center inside and will look puffy outside at first. Once they cool, they will set well and the texture inside remains soft, chewy, and buttery. Cool for 5-10 minutes before removing from pan. Enjoy!

Big Fat Chewy Chocolate Chip Cookies

1/3 c. sugar

10 T. butter, softened

2/3 c. brown sugar, packed

1 egg

2 t. vanilla

2 1/3 c. SR flour

12-16 oz bag milk chocolate chips

In a large bowl, beat sugar, brown sugar, and butter until fluffy. Add egg and vanills. Beat until smooth. Add flour. Beat until well mixed. Stir in chocolate chips until combined. (Dough will be crumbly but should come together as a ball. They did not!! I had to add water to make them stick together.) Make balls of dough using a 1/4 c. measuring cup and place on a greased baking sheet. Place in refrigerator for 30 minutes. Preheat oven to 350. Remove cookies balls from refrigerator and place in oven for 15 minutes, until edges begin to brown and the middle is set. 

*Do not omit the step to refrigerate the dough balls. 

**Other flavors of chips can be used.

1st picture : before baking; 2nd picture: after baking

Honey Butter Sweet Corn

24 oz. frozen sweet corn

1/2 stick butter

2 1/2 T. honey

4 oz. cream cheese

1/2 t. pepper

1 t. salt

In a large skillet, melt together the honey and butter. Add in frozen corn and stir over medium heat for 6-8 minutes. Add cream cheese and cook an additional 4-5 minutes, til cream cheese is melted. Season with salt and pepper if desired. The corn will become thicker the longer it sits. If you don't want it as thick, cut back on the cream cheese. Enjoy! 

Easy Monkey Bread (using frozen bread dough)

16 oz. loaf frozen bread dough, thawed in refrigerator overnight (Rhodes is a good brand, but any will work fine. I have also used ones I bought from the boy scouts)

1 stick butter, melted

1 c. packed light brown sugar

2 t. cinnamon

2 T. chopped pecans, optional

Once bread is thawed, turn out into lightly greased cutting board and pat into an 8" square. Using a large knife, cut into 64 pieces. Roll into balls. (It's ok if they're not all the same size.) Combine brown sugar and cinnamon. Dip the balls into butter, and then roll in the brown sugar mixture. Place in sprayed bundt pan. Cover the pan with a towel and place pan in a warm place to rise for 1-2 hours. It should rise to almost the rim of the pan. Bake at 350 for 20-35 minutes or until the top is golden brown. (Dark coated pans cook faster so keep an eye on yours if using one.) Cool in pan for 5 minutes only and invert onto a serving platter. Serve warm with a sprinkle of chopped pecans, if desired. Yum!

Unfortunately it didn't stick together well when I inverted it from the pan, but it still tasted yummy!

Crockpot Creamy Italian Chicken Pasta

1-2 lbs. chicken breasts, cubed

1 1/4 c. chicken broth, divided

1 pkt dry Italian salad dressing mix

1/2 c. onion, chopped

1 clove garlic, minced

1 can cream of chicken soup

8 oz. cream cheese, softened

16 oz. box rotini or penne pasta, cooked and drained

chopped parsley, optional

chopped sun-dried tomatoes, optional

Place chicken in lined crockpot and sprinkle dry Italian dressing mix over top. Add 3/4 c. chicken broth over top. Gently stir. Cover & cook on low for 4 hours. Spray a large saucepan with spray, saute onion and garlic for a couple of minutes until fragrant. Add cream of chicken soup, 1/2 c. chicken broth, and softened cream cheese to saucepan. Stir until cream cheese is melted and texture is smooth. Add mixture to chicken in crockpot, cover amd cook on low an additional hour. Add cooked pasta to crockpot just before serving. Mix thoroughly. Top with chopped parsley and sun-dried tomatoes if desired. Serve with Caesar salad and bread.

Barbacoa Beef Lettuce Wraps

3 lb. chuck roast

6-7 chipotle chilies in adobo sauce + 1 T. adobo sauce (for milder taste, use less peppers)

1 small onion, chopped

8 garlic cloves

1/4 c. lime juice

1 1/4 c. beef broth

3 T. apple cider vinegar

2 t. cumin

1 T. oregano

8-9 cloves, crushed

1 t. pepper

1 t. salt

3 bay leaves

cilantro, handful, optional

2 T. oil

1 head lettuce

pico de galo, salsa, etc..

Heat oil in pan over medium high heat. Sear the chuck roast on all sides till brown all over. Blend all remaining ingredients, except bay leaves, in a blender. Place the chuck roast in lined crockpot and pour sauce on top. Add bay leaves. Cover and cook 8-9 hours on low. Remove bay leaves & excess liquid and discard, leaving 2-3 c. in the crockpot. Shred the beef between 2 forks and mix well with remaining juices. Serve in lettuce wraps with fresh pico de gallo, salsa, or toppings of your choice.

*May also be served over/in burritos, nachos, quesadillas, burrito bowls, or sliders.

Crockpot Meatball and Rotini Stroganoff

32 oz. frozen meatballs

1 pkt brown gravy

1 pkt french onion dip, or 1 small sweet onion

1 can cream of mushroom soup

8 oz. can mushrooms, drained

1 T. worcestershire sauce

1 T. garlic, minced

1 c. beef broth

1 c. sour cream

12 oz. rotini pasta, cooked and drained

Add all ingredients to lined crockpot, except sour cream and pasta. Mix together and cover meatballs. Cook on low for 4-6 hours. When done cooking, add sour cream. Mix together and cook additional 15 minutes. Add cooked pasta and serve with Caesar salad and bread.

Crockpot Shredded Beef Tacos for a Crowd

1 white onion, diced

3 lb. beef chuck roast

1 c. beef broth

4 oz. tomato paste

1 t. cumin

1 T. chili powder

1/2 t. salt

12 tortillas or tacos

cotija cheese, feta or romano may be substituted

cilantro, optional

diced onions, optional

shredded lettuce

diced tomatoes

sour cream

Lay onions in lined crockpot. Lay chuck roast on top of onions. Combine broth, tomato paste, and seasonings. Pour over roast and cook on low for 8 hours. Once meat is cooked, shred with two forks in the tomato and broth mixture. Place in tortillas and top with toppings of your choice.

Crockpot Pesto Mozzarella Pasta

1 1/2 lbs. chicken breasts (about 3 breasts)

1/2 t. salt

1/4 t. pepper

8.1 oz. jar pesto

1/2 c. butter

1/2 lemon

1 lb. rotini pasta, cooked and drained near the end

1/2 c. grated Parmesan cheese

2 c. shredded mozzarella cheese

1/4 t. basil, to garnish

Place chicken in lined crockpot. Sprinkle with salt and pepper. Spread pesto over top. Squeeze lemon juice over chicken. Cut butter into slices and lay over chicken. Cover and cook on low for 6 hours. Near the end, cook pasta according to directions on box. Drain well. Shred the chicken with two forks. Add cooked pasta and Parmesan cheese. Stir everything until pasta is covered with buttery pesto sauce and chicken is evenly dispersed throughout pasta. Add mozzarella cheese. Cover for 15 minutes more until cheese is melted. Serve with Caesar salad and bread if desired.

Monterey Chicken Spaghetti Casserole

12 oz. spaghetti, cooked & drained

4 c. chopped cooked chicken

16 oz. sour cream

2 cans cream of chicken soup

1 pkg, chopped broccoli, I use Bird'seye steam fresh, cooked

2 c. Monterey Jack cheese, divided

2 garlic cloves, minced

6 oz. can French's fried onions, divided, optional

Preheat oven to 350. Lightly spray 9x13 dish. Combine chicken, cream of chicken soup, sour cream, broccoli, 1 c. cheese, garlic, and 1/2 can of onions, if using. Stir in cooked spaghetti. Pour in prepared pan. Sprinkle remaining cheese and onions on top of pasta. Bake uncovered 40-50 minutes. Serve with Caesar salad and bread.

No Churn Peach Ice Cream

2 c. cold heavy cream

14 oz. can condensed milk

1 t. vanilla extract

20 oz. can peach pie filling

Beat whipping cream until thick. In a separate bowl, combine condensed milk and vanilla.Gently fold 1 c. whipping cream into milk mixture and mix until smooth. Pour all into bowl with the remaining whipped cream and gently fold together until smooth and creamy. Pour 1/2 in a freezer safe container. Add half the pie filling. Use a knife to swirl the peach filling in the ice cream. Add remaining ice cream mixture. Add remaining peach filling.Swirl again. Cover with plastic wrap. Freeze 6 hours or overnight. Remove from freezer 5-10 minutes before serving.

Sloppy Jane Sandwiches

2 t. oil

1/3 c. onion, chopped

1 lb. ground beef or turkey

8 oz. can tomato sauce

2 t. Worcestershire sauce

1 t. chili powder

1 t. ground cumin

1/2 t. black pepper

4 hamburger buns, buttered and toasted

Heat oil over medium heat in large skillet. Add onion and stir until softened, about 3-5 minutes. Add meat. Use spoon or spatula to  break up pieces and cook for 5 minutes until meat is no longer pink. Drain meat, and return to clean skillet. Add remaining ingredients. Reduce heat to low and cook until flavors are blended, about 10 minutes. Serve on buns.

Easy Butter Pecan Cheesecake

1 graham cracker crust (2 extra servings size)

2, 8 oz. pkgs cream cheese, room temperature

1 c. sugar

3 T. sour cream

2 eggs, beaten

2 T. butter flavor extract

1/2 t. vanilla extract

3/4 c. chopped pecans

crushed pecans, for topping, optional

caramel syrup, optional

Preheat oven to 300. Combine cream cheese with sugar and sour cream until smooth and combined well. Add eggs and extracts. Mix for 4 minutes until thick, smooth, and creamy. Stir in chopped pecans by hand. Pour in graham cracker crust. Bake 65-70 minutes. Top will be puffy and there should be a slight jiggle in the center. Allow to chill in refrigerator for several hours before serving. Drizzle slices with caramel syrup before serving, if desired. 

No Churn Butter Pecan Ice Cream

2 c. cold heavy cream

14 oz can condensed milk

1 t. vanilla extraxt

4 T. butter

1 c. pecans, chopped, divided

Place a loaf pan in the freezer to chill. Whip the heavy cream with mixer until stiff peaks form. Set aside. In a small saucepan, melt 2 T. of butter and add the chopped pecans. Toast 2-3 min and then remove from heat. Allow to cool for several minutes. Melt the remaining butter in saucepan and set aside. Stir in condensed milk, vanilla, & pecans. Add to whipped cream until just mixed through. Remove loaf pan from freezer and pour mixture inside. Place additional pecans on top for garnish, if desired. Return to freezer for at least 6 hours until firm. Scoop, serve, and enjoy!

No Churn Fresh Strawberry Ice Cream

2 c. heavy whipping cream

14 oz. can condensed milk

2 c. chopped strawberries

1 T. lemon juice

1 t. strawberry extract, optional

Place a loaf pan in the freezer to chill. In a large moxing bowl, use a mixer to whip the heavy cream until stiff peaks form. In a separate bowl, mash strawberries and lemon juice together. Fold in condensed milk. Add to whipped cream until combined. Stir in strawberry extract, if using. Remove chilled loaf pan and pour ice cream inside. Garnish with more strawberries, if desired. Place back in freezer for 6-8 hours until set. Scoop in bowls or cones when ready to serve.

No Churn Cherry Cheesecake Ice Cream

8 oz, cream cheese, room temperature

1/2 stick butter, room temperature

14 oz. can condensed milk

8 oz. cool whip, thawed

21 oz. can cherry pie filling*

1 1/2 c. graham crackers, roughly chopped

In a large bowl, combine cream cheese and butter with mixer until smooth. Stir in condensed milk until combined. Stir in cool whip. Gently stir in cherry pie filling and graham crackers. Pour into large loaf pan. Cover with saran wrap. Place in freezer for 6 hours until set up. 

*may use other flavors of pie fillings: strawberry, blueberry, and peach work well too!

Lemon Coconut Cupcakes

Cupcakes:

1 box lemon cake mix

1/2 c. water

1/2 c. lemon juice

1/2 c. oil

3 eggs

3.4 oz. box instant dry lemon pudding mix

zest of 1 lemon

Frosting & Topping:

3.4 oz box instant dry coconut cream pudding mix

1 c. cold milk

1/3 c. powdered sugar

1 t. coconut extract

4 oz. whipped cream cheese, about 1/2 a tub

2 c. cool whip, thawed

2 c. toasted coconut, for garnish, optional

Preheat oven to 350. Line 2 muffin tins with 16-18 baking papers. Set aside. Beat all cupcake ingredients together with mixer until smooth, about 2 minutes. Portion evenly in muffin cups, 3/4 full. Bake 15-18 min. until toothpick comes out clean. Cool completely. Make frosting while cupcakes are baking. Whisk together coconut pudding mix, milk, and powdered sugar until thickened, about 2 minutes. Beat in coconut extract and cream cheese until smooth. Fold in cool whip. Refrigerate for at least 1 hour until set. Pipe frosting on cupcakes and top with toasted coconut. Store covered in refrigerator.

Fudgy Lemon Brownies

2/3 c. butter, room temperature

1 c. sugar

2 eggs

4 T. lemon juice

zest of 2 lemons

1/2 t. salt

1 1/4 c. flour

Glaze:

1 c. powdered sugar

2-3 T. lemon juice

zest of 1 lemon

Preheat oven to 350. Line 8x8 or 9x9 pan with foil, extending over sides. Spray foil liberally and set aside. In a large bowl, stir together butter and sugar until combined. Add eggs and stir until just barely combined. DO NOT OVERMIX! Stir in lemon juice, zest, salt, and flour until batter forms. Spread in pan and smooth out. Bake 22-25 min. or until top is set and lightly golden. Cool completely. MAke glaze by whisking powdered sugar and lemon juice together. Pour over bars and smooth out. Top with lemon zest. Let the glaze set before cutting into squares to serve. 

Best Lemon Bars

Crust:

2 c. flour

1/3 c. sugar

1/4 t. salt

2 sticks butter, cubed

Filling:

1 1/2 c. sugar

1/4 c. flour

4 eggs

2/3 c. lemon juice from 5 lemons

zest of 2 lemons

powdered sugar for dusting tops

Preheat oven to 350. Line 9x13 baking pan with foil, extending over the sides. Spray the foil lightly. Set aside. Stir together flour, sugar, and salt. Cut in butter with pastry blender or two forks until coarse crumbs form. Pour crust into pan and pat into even layer. Bake for 7-8 min. or until golden brown. In another bowl, whisk together flour and sugar for filling. Make sure all the flour clumps are broken up. Add eggs, lemon juice, and zest. Stir to combine. Pour over crust. Bake 20 min. until center is almost set and only slightly jiggly.  DO NOT OVERBAKE! Cool to room temperature. Refrigerate at least 2 hours to set. Dust with powdered sugar before serving.

Roasted Mediterranean Vegetables

12 cherry tomatoes, halved

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

2 zucchini, sliced

2 red onions, quartered

2 cloves garlic, minced

2 T. olive oil

1 t. basil

pepper to taste

Preheat oven to 350. Place all vegetables and garlic on a large rimmed baking sheet lined with parchment paper. Drizzle and toss with oil. Season with basil and pepper. Bake 35-40 minutes until vegetables are lightly browned and easily pierced with fork.

Sweet Zucchini Muffins

3/4 c. SR flour

1/2 c. sugar

1/4 t. cinnamon

1 egg

1/4 c. oil

1 c. grated zucchini

1/2 c. chopped walnuts, optional

1/4 c. cranberries

1/2 c. chocolate chips, optional 

Combine all ingredients. Pour in sprayed muffin tins. Bake at 350 for 25 minutes until golden brown.

Savory Zucchini Muffins

1 zucchini, grated

1 c. grated cheese, your choice

1 c. SR flour

1/4 red pepper, chopped

2 eggs 

salt & pepper, to taste

other chopped vegetables, optional

Combine all ingredients and pour batter into mufin tins that have been sprayed. Bake at 350 for 25 minutes until golden brown. These muffins also freeze well, thaw at room temperature or in refrigerator overnight.

Heath Bar Magic Shell

1 c. milk chocolate chips

1/4 c. coconut oil

2 T. chopped heath candy bar or heath bits

Place the chocolate and coconut oil in a microwave safe bowl. Heat in 30 second intervals, mixing after each time. Stir in Heath bits when all chocolate is melted. Pour over ice cream and allow to set. Store in covered container in pantry (do not refrigerate) for up to a month. Other mix-ins may be used. Use only coconut oil for this recipe!

Strawberry Lemonade Icebox Pie

2 1/2 c. finely crushed graham crackers or pretzels

12 T. melted butter

4 T. sugar

1/2 c. natural lemonade with strawberry (I used Florida's Best) or 12 oz. can frozen lemonade, partially thawed

16 oz. cool whip, thawed

14 oz. can condensed milk

8 oz. cream cheese, softened

1-2 t. strawberry extract, to add more flavor

redi whip, for garnish if desired

sliced strawberries, for garnish, optional

Preheat oven to 350. Combine first 3 ingredients and press into two pie plates or one 9x13 dish. *Bake for 5-8 minutes. Remove from oven and let cool slightly. In a large bowl combine lemonade, cool whip, cream cheese, and condensed milk. Add strawberry extract. Pour into crust(s). Place in refrigerator for at least 3 hours. When ready to serve, add redi whip and sliced strawberries to each slice. Enjoy!

This is a nice refreshing dessert, especially on a hot day.

*the crust does not have to be baked if using graham crackers.

**If the pie is soupy after 3 hours in the fridge, it can be frozen and the taste won't be compromised...may even be more refreshing!

***Other variations:

Orange Icebox Pie: (for 2 pies)

Substitute 1 1/2 c. thawed orange juice concentrate for the lemonade, substitute orange extract for strawberry.

Creamy Pineapple Icebox Pie:

Substitute 16 oz. can undrained crushed pineapple for the lemonade, add 1/2 c. lemon juice, omit cream cheese (if desired)

Crockpot Cheesy Scalloped Potatoes and Ham

3 lbs. Dutch potatoes, sliced thin

1 1/2 c. chicken broth

1 1/2 c. heavy cream, or plain Greek yogurt & milk (equal amounts: 5.3 oz. =1/2 c.)

1 can cream of mushroom soup

1 c. sweet onion, diced

3 cloves garlic, minced

1/2 t. paprika

1/2 t. salt

1 t. pepper

1 t. thyme

2 c. Colby Jack cheese, shredded, divided

1 T. parsley, optional

16 oz. cubed cooked ham, optional

Combine broth, cream, soup, garlic, seasonings, and 1 1/2 c. cheese. Stir to combine. Line crockpot. Spread 1/2 the potatoes on the bottom of crockpot. Top with onions, and ham. Cover with 1/2 of creamy cheese sauce. Spread the remaining potatoes on top. Cover with remaining cheese sauce. Cover and cook on low for 8 hours. Ten minutes before time is up, sprinkle remaining cheese on top, cover, and cook until cheese is melted. Garnish with parsley and enjoy! I served this with a Caesar salad.

*This would also be a good base for my crockpot loaded potato soup.

Lemon Cream Cheese Filled Muffins

Streusel topping:

1 c. plain flour

1/4 c. light brown sugar

1/4 c. sugar

1/4 t. salt

6 T. butter, melted

Muffins:

1 1/2 c. SR flour

1/3 c. butter, softened (5 1/3 T.)

3/4 c. sugar

2 eggs

2 T. lemon zest (I used 1 t. true lemon-crystalized lemon: 1/2 t. = 1 T.) found in the spice section

1 t. vanilla 

1 t. lemon extract

2/3 c. Greek yogurt (5.3 oz)

2 T. lemon juice

Cream cheese filling:

8 oz. cream cheese, softened

1/4 c. sugar

1 t. vanilla

Glaze: (optional)

3/4 c. powdered sugar

1 1/2-2 1/2 t. lemon juice

Preheat oven to 425. Line muffin tins with paper cups. In a medium bowl, stir together all streusel ingredients with a fork until coarse crumbs form. Set aside. In a large bowl, combine sugar and softened butter with mixer for 2 minutes on high speed. Add eggs, lemon zest, vanilla and lemon extracts, and mix for 2 more minutes. Add Greek yogurt and lemon juice. Mix just to combine. Running mixer on low, add flour. Make cream cheese filling by combining cream cheese, sugar, and vanilla. Place 1 heaping T. muffin mixture in bottom of muffin cups. Add 1 T. cream cheese mixture. Cover with remaining muffin mixture, filling each cup 2/3-3/4 full/ Top each with streusel crumbs. Place in oven and reduce temperature to 350. Bake 22-25 minutes, until tops are golden brown and centers are set. Cool 5-10 minutes. Prepare glaze by stirring both ingredients together, adding lemon juice a little at a time until the desired consistency is found. Drizzle over muffins and serve. (I didn't add the glaze to mine.)

1st picture: muffins right out of the oven. 2nd picture: inside of muffin

Sweet and Sour Cashew Chicken

1 lb. chicken* breast or tenderloins, cut in cubes

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 medium red onion, chopped

3 cloves garlic, minced

1 c. cashew nuts

1 t. salt

1/2 t. pepper

3 T. cornstarch

Sauce:

1 c. applesauce

1/4 c. apple cider vinegar

1 t. soy/teriyaki sauce

1/4 c. brown sugar

1 t. crushed red pepper flakes

1/4 c. ketchup

Garnish:

1 T. scallions, optional

1 t. white sesame seeds, optional

cooked rice

Preheat oven to 425. Spread cashews on lined raised baking sheet. Roast in oven for 5 minutes. Season chicken with salt and pepper. Toss with cornstarch. Remove cashews from tray and set aside. Spray tray before adding chicken. Spray chicken. Bake 5 minutes. Place all sauce ingredients plus garlic in saucepan and cook over medium heat until thickened, about 5-10 minutes. Remove try from oven. Push chicken to the side and add peppers and onions. Bake in oven 10 minutes. Remove tray from oven and add cashews. Pour sauce over top and toss to coat. Garnish if desired and serve over rice. Yummy!

*this could be made with shrimp, too

1st picture: ready for the oven; 2nd picture: ready to eat over rice.

Mint Cream Cheese Brownies

2 oz. baking chocolate (or 2 oz. chocolate chips)

1/2 c. butter, softened

3/4 c. sugar

1 t. vanilla

2 eggs

3/4 c. plain flour

1/4 t. salt

Filling:

8 oz, cream cheese, softened

1/4 c. sugar

1 t. peppermint extract

1 egg

4 drops green food coloring

1/2 c. chocolate chips

Frosting:

1 T. butter

1 T. corn syrup

1 T. water

2 oz. chocolate chips

3/4 c. powdered sugar

Preheat oven to 350. Spray 8x8 baking dish. Melt butter and chocolate until smooth. Set aside. Beat all the filling ingredients, except the chocolate chips, together until smooth. Stir in chocolate chips. Set aside. Beat together cooled chocolate mixture, sugar, vanilla, and eggs. Beat in flour and salt, on low speed until combined. Pour half the chocolate batter into the baking dish and spread evenly. Pour on cream cheese mixture. Top with chocolate batter. Bake for 40-45 minutes until toothpick comes out clean. Cool completely before frosting. In a small saucepan, heat butter, corn syrup, and water. Bring to a boil and remove from heat. Stir in chocolate until melted. Stir in enough powdered sugar to make it spreadable. Spread onto brownie and put in refrigerator to set. Slice and enjoy!

Chocolate Fudge Pie

1 1/2 oz. unsweetened baking chocolate*

8 T. butter

1 c. sugar

2 eggs, beaten

1 t. vanilla

2 T. milk

1/4 c. plain flour

Preheat oven to 350. Spray an 8" pie plate. Melt chocolate and butter in microwave in 20-30 second increments, stirring between intervals, until combined. Cool. In another bowl, combine sugar, and beaten eggs.  Add cooled chocolate mixture and stir until completely combined. Add vanilla and milk. Stir well. Add flour slowly, gently mixing so no white streaks remain. Do not over mix. Pour into pie plate. Bake 25 minutes. It will look gooey. (This is a crustless pie) Top with ice cream and serve while pie is still warm. 

*I used 3 T. cocoa powder & 1 T. melted butter = 1 oz. baking chocolate. So for 1 1/2 oz. of chocolate I had to add a little more cocoa and butter.

1st picture: ready for the oven. 2nd picture: ready to eat!

Crockpot Creamed Corn

3, 15 oz. cans whole kernel corn, drained

1 c. milk

1 T. sugar

1/4 t. pepper

8 oz. cream cheese, cubed

1/2 c. butter, cut into thin slices

Place corn in lined crockpot. Stir in milk, sugar, and pepper until well combined. Top with butter and cream cheese. DO NOT STIR. Cover and cook on high for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high an additional 15 minutes. Serve immediately.

*May use white corn if desired. 

*May be used as a sauce base for casseroles.

Pineapple Salsa for a Crowd

4 c. diced fresh pineapple*

2 c. diced colored sweet pepper, I used red, orange, and yellow

2 lb (about 5 c.) diced cherub tomatoes

1 bunch (about 1/2 c.) chopped fresh cilantro**, tops only

1/2 c. chopped onion

1/2 c. lime juice (or 4 fresh limes)

juice and zest of 1 lemon

1/2 t. salt

2 t. minced garlic

Mix all together and allow to sit in refrigerator at least 2 hours for flavors to meld together. May set overnight in the refrigerator, drain juices off before serving.

*Cut the fresh pineapple in half, lengthwise, leaving the stem attached. Remove pineapple meat and use halves as serving bowls for a nice decoration. This works best if cutting and using the same day. Can use canned pineapple, but not recommended. Can use fresh cut pineapple from the produce section and dice at home.

**The cilantro really makes the salsa. The flavor mellows overnight.

***Can add 1 T. chopped jalapeno for heat

Banana Split Trifle

1 box yellow, chocolate, or angel food cake, prepared and cut in pieces

lg pkg. vanilla instant pudding (do not use banana flavored), prepared

3 large bananas, sliced

1 1/2 c. sliced strawberries

20 oz. crushed pineapple, drained

16 oz. cool whip, thawed

1 jar maraschino cherries, chopped

1 jar whole maraschino cherries with stems

1/2 c. pecans, chopped

1/4 c. chocolate syrup

In a large clear bowl place half of the cake pieces. Begin layering: add half of pudding, half of bananas (pressing into side of the bowl for decoration), half of strawberries (pressing into side of bowl, like bananas), half of pineapple, half of cool whip, half of chopped cherries, half of chocolate syrup, and half of nuts. Repeat in the same order. Drizzle with chocolate syrup, place cherries with stems and chopped pecans on top. Chill until ready to serve. This makes a very festive dessert for gatherings.

1st pic: layering started, this is what's hidden inside that you can't see; 2nd pic: This is on top of the previous picture; 3rd pic: side view; 4th pic: ready to chill until time to serve.