3 eggs
2 c. sugar
3/4 c. butter, softened
2 t. vanilla
2 c. plain flour
12 oz. fresh cranberries
Preheat oven to 350. Beat eggs with mixer until slightly thickened, about 7 minutes. Add butter and vanilla. Beat 2 minutes. Stir in flour until combined. Add cranberries, folding in gently. Spread in sprayed 9x13 pan. Bake 45-50 minutes, until lightly browned, and toothpick comes out clean. Cool completely before cutting into small pieces.
32-46 oz. jar of dill pickles (whole or spears)
2 1/2-3 c. sugar (depending on how sweet you want your pickles)
1/2-1 c. vinegar (apple cider or white)
Drain the juice from the pickles. Slice pickles into thick rounds, chips, or smaller chunks. Place back in jar. Pour the sugar and vinegar straight into the jar with the pickles. Screw the lid on tight. Shake the jar vigorously. Set on counter at room temperature for a few hours. Turn it periodically so the sugar dissolves into syrup. Move the jar to the refrigerator. Marinate for 3-7 days, shaking the jar every day.
*a heaping Tablespoon of pickling spice, a pinch of red pepper flakes, a few cloves of garlic, or a dash of hot sauce, may be added if desired.
2-3 eggs
milk, just a little
cheese, your choice, shredded or sliced
butter
Combine eggs, (out of shell of course) and milk until the right consistency. Place a pat of butter in skillet set to medium until melted. Add eggs mixture. Cook eggs until starting to set up, then add cheese. Use a spatula/scraper to stir (scramble) eggs until cheese is all melted. Pour onto plate to serve.
*Be sure to watch closely as they cook quickly and will burn.
2, 8.5 oz. boxes Jiffy corn muffin mix
2 eggs
1/4 c. sugar
1 c. sour cream
1/2 stick butter, melted
Line or spray crockpot. Whisk together corn muffin mixes and sugar. Add eggs, sour cream, and melted butter. Stir just to combine. Do not overmix. Pour in crockpot. Smooth with spatula. Place lid on crockpot and cook on high for 2-2 1/2 hours or low for 3 1/2-4 hours. The cornbread is ready when the center is fully set. Turn off crockpot and allow to rest for 10 minutes before slicing and serving.
2 oz. cream cheese, softened
1 egg
2 t. mustard
1 T. mayo
1 t. lemon zest
1/2 t. Old Bay seaoning
4 oz. crabmeat
6 T. panko, divided
2 T. Parmesan cheese, grated
2 T. chopped parsley, for garnish, optional
2 center cut salmon fillets, 6 oz. each
1/4 t. kosher salt
olive oil
Preheat over to 350. Line baking sheet with parchment paper. Combine cream cheese, egg, mustard, mayo, lemon zest, and Old Bay until fully combined, a few lumps is ok. Add crabmeat, 4 T. panko, Parmesan cheese, and parsley. Gently fold in with spatula until combined. Place salmon on baking sheet. Use a sharp knife to cut a slit lengthwise down the center of each fillet to form a pocket for the filling. Sprinkle salmon with salt. Stuff each fillet, moundingit on top of each fillet, if necessary. Sprinkle with remaining bread crumbs. Lightly drizzle oil over top and add a pinch of Old Bay. Bake 18-22 minutes. Internal temp should be 145-165 degrees. I served with a Caesar salad and baked potato.
*Store bought stuffed salmon is cooked the same way, sometimes a little higher temperature.
4 c. plain flour
2 c. butter, softened (4 sticks)
1 c. powdered sugar
2 T. water
1 T. vanilla
2 c. fresh cranberries, chopped
1 1/2 c. pecans, chopped
Preheat oven to 325. Line baking sheets with parchment paper. Set aside. Beat butter and sugar together until combined. Add water and vanilla. Beat until combined. Mix in flour 1 c. at a time. Stir in cranberries and pecans. Roll into 1" balls and place on baking sheets. Flatten slightly with bottom of a drinking glass. Bake 18-23 minutes until edges start to turn brown. Remove from oven and place on wire rack to cool. Dust with powdered sugar while warm.
28 oz. Hillshire Farm Little Smokies
1 c. pineapple chunks, drained
3/4 c. teriyaki sauce
1/4 c. light brown sugar, packed
1 T. soy sauce
1 t. garlic powder
sliced green onion, for garnish, optional
Place smokies in bottom of lined crockpot. Add all other ingredients. Stir. Cover and cook 3-4 hours on low. Serve warm with garnish.
1 lb ground chuck, cooked and drained
8 oz. cream cheese, softened
2 c. shredded mexican cheese
1 pkg taco or fajita seasoning
1 c. medium salsa
Tortilla chips
Preheat oven to 400. To drained ground chuck in skillet, add seasoning pkg. Cook 1-2 minutes. Spread cream cheese evenly in the bottom of pie or small baking dish. Pour salsa over top. Spread ground chuck mixture over top. Add cheese. Cover with foil and bake until heated through and cheese is bubbly, about 15 minutes. Serve warm with tortilla chips. Enjoy!
1 apple, diced, your choice, I like Fuji or Honeycrisp
2 t. cinnamon, divided
2 t. sugar, divided
2 t. brown sugar, divided
1 t. vanilla
16 oz. can biscuits, cut in half
2 T. butter, melted
1/3 c. chopped pecans, optional
Icing:
1 1/2 c. powdered sugar
3 T. milk (more if needed)
1/2 t. vanilla
Preheat oven to 350. Spray a loaf pan and set aside. Mix together diced apples with cinnamon, sugar, and brown sugar. Add vanilla. Set aside. Combine remaining cinnamon, sugar, brown sugar and nuts, set aside. Spread cut biscuts out on a clean surface. Brush each biscuit slice with butter and sprinkle with nut mixture. Add diced apple mixture to each biscuit piece. Stack the biscuits up in 3 different rows, and place them in a long row in the loaf pan.Brush the top with more melted butter. Sprinkle remaining apples and pecans on top. Bake 25-30 minutes. If the top is browned but the inside isn't fully baked, cover with foil and bake additional 10-15 minutes. Whisk together icing ingredients until smooth. Add more milk if needed. Drizzle over baked bread before serving. Yum!
1 medium butternut squash*
2 T. olive oil
garlic, minced
salt and pepper to taste
*The easiest way to peel butternut squash is to poke/stab holes in it and place it in the microwave on high for 3 minutes. After it cools, you can easily cut the peeling off , scoop out the seeds and pulp, and cut it into cubes. (The skin may change color a little bit but it doesn't affect the flavor.)
Preheat oven to 400 degrees. Combine butternut squash cubes with oil & garlic. Toss to coat. Season with salt and pepper. Arrange on baking sheet in a single layer. Roast in oven until tender when pierced with a fork (about 20-30 minutes).
May also use frozen precut butternut squash from the grocery store.
Top with shredded cheese and pomegranate seeds if desired. This makes a colorful dish for the holidays.
1 lb. ground chuck, cooked and drained
1 small onion, diced, cooked with beef
1 pkt taco or fajita seasoning
10 oz. can Rotel, drained, (I used 1 can diced tomatoes & 1 can chilies, drained)
1 c. beef broth
1 c. heavy cream
36 oz. bag refrigerated cheese tortellini
1 1/2 c. shredded Mexican cheese
green onions, sliced, optional
Place beef and onions in bottom of lined crockpot. Add taco seasoning, rotel, beef broth, and cream. Cover and cook 3 hours on low. Stir in tortellini, cover, and cook additional 30 minutes until warmed through. Add cheese and stir until melted. Top with green onion if desired. I served with Caesar salad.
*tortilla chips or fritos taste good with this as well.
1 box strawberry cake mix*
21 oz. can strawberry pie filling*
1 t. strawberry extract*
2 eggs
1/4 c. milk
Frosting:
1 c. sugar
5 T. butter
1/3 c. milk
1 c. while chocolate chips
Preheat oven to 350. Spray 9x13 pan. Combine all ingredients until just combined. Pour batter into pan. Bake 25-30 minutes until toothpick comes out clean. Cool. In a small saucepan, combine butter, sugar, and milk. Bring to a boil. Continue boiling for 2 minutes, stirring constantly. Remove from heat and stir in whute chocolate chips until smooth. Immediately pur over cooled cake. Cool completely before slicing and serving. This is a moist cake. Store in refrigerator.
*Other flavors can be used for different flavor cake mixes. Use vanilla extract or a comparable flavor for some cakes.
1 c. balsamic vinegar
2 T. light brown sugar
Place in a light colored saucepan over medium-low heat for 10-20 minutes, until sugar is completely dissolved and glaze is thick. Glaze will thicken as it cools. Store in refrigerator for up to a month.
*I like to serve with roasted eggplant with fresh mozzarella, rice, and teriyaki chicken.
**This is one of my daughter's favorite meals.
1 c. butter, room temperature
1 c. powdered sugar
1 1/2 t. vanilla or almond extract
2 1/2 c. plain flour
1/2 t. salt
food coloring
1/2 t. mint or almond flavor, optional
Combine butter and powdered sugar. Mix until fully combined and smooth. Add 1 1/2 t. extract. Add four and salt. Mix well. Add additional flavoring if desired. Roll into two logs 2.5" in diameter. Cover lightly with plastic wrap and place in freezer for 90 minutes. Preheat oven to 375. Line baking sheet with parchment paper. Slice logs into rounds, 1/4" thick and arrange on sheet. Bake 7-9 minutes until edges are brown. Cool.
*These are the same as shortbread with slightly different flavors as an option. These cookies may also be dipped in chocolate coating or a light sugar glaze applied, if desired. Many people just like them plain.
**The original petticoat tail cookies were in a triangle shape with the round edges crimped to resemble lace, as in the lacy petticoat tail seen under many ladies dresses in the 1800's.
3 c. dark brown sugar
3 eggs
3 1/4 c. SR flour
3 sticks butter, melted
1 T. vanilla
2 c. butterscotch chips
Preheat oven to 350. Spray 9x13 pan. Add brown sugar and melted butter to a large bowl and stir until smooth. Add eggs and vanilla. Mix until combined. Add flour. Stir in butterscotch chips. Pour in sprayed pan and spread evenly. Bake 45 minutes. Then, cover with foil and bake 10 minutes more. Do not overbake! Allow to cool completely before slicing, or you can slice immediately with a plastic knife and they will not tear.
Yummy!
15.25 oz. yellow or lemon cake mix
3 eggs
1/2 c. water
1/2 c. melted butter
2 lemons, zested
1/4 c. fresh lemon juice
Swirl:
8 oz. cream cheese, softened
1/4 c. powdered sugar
1 t. lemon zest
1/2 t. lemon extract
Glaze:
1 c. powdered sugar
2-3 T. fresh squeezed lemon juice
Whisk together first 6 ingredients until creamy. In a separate bowl, beat next 4 ingredients until creamy. Place liner in crockpot. Pour in batter and spread evenly. Drop cream cheese mixture by the spoonfuls on top of batter. Swirl gently into the batter with a butter knife. Don't fully mix. Cover and cook on high 2 1/2-3 hrs, or 5-6 hours on low, until the edges are set and the center is just barely cooked through. Remove the lid and let the cake cool for 10-15 minutes to firm up slightly. Stir together the glaze ingredients and drizzle over warm cake before serving. Makes 6-8 servings.
3 c. SR flour
3 T. sugar
12 oz. beer, room temperature, or club soda
2 T. butter, melted
Place liner in 6 qt. crockpot. Spray liner if desired. In large bowl, whisk together flour and sugar until evenly combined. Pour beer or club soda into the flour mixture. Gently stir with a wooden spoon, until flour is moistened, do not overmix. Scrape the batter into the lined crockpot and spread evenly. Batter will be thick and sticky. Place a clean kitchen towel over the crockpot before adding lid to absorb excess moisture. Cook on high 2-2 1/2 hours until top is set, edges are browned, and steam is seen when a tear is made. The center should look soft and porous, not wet. Carefully lift out and set on cutting board. Immediately brush with melted butter, letting it soak in the top and down the sides. Cool 15-20 minutes before slicing. Serve warm, tearing or cutting into thick pieces. For a sweeter bread, increase sugar to 1/4 c. Store leftovers well wrapped in foil at room temperature for a day or two. Warm slices briefly in a skillet or toaster oven to bring back fresh baked softness.
1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
3 T. + 1/3 c. sugar, divided
8 oz. cream cheese, softened
1 egg
1/3 c. heavy whipping cream
lemon zest from 1 lemon
1 c. fresh blueberries
Preheat oven to 300. Spray 9x9 dish. Mix graham cracker crumbs, butter, and 3 T. sugar together. Stir to combine. Press in pan. Beat cream cheese, 1/3 c. sugar and vanilla. Add egg and beat 1 minute. Stir in whipping cream and lemon zest. Pour filling in pan. Sprinkle blueberries over batter. Bake 25-30 minutes. Remove from oven when center is set and cool completely. Store in refrigerator.
Crust:
1 1/2 c. plain flour
3/4 c. sugar
1/4 t. salt
1 1/2 sticks butter, cubed
1 t. vanilla
Filling:
2 eggs, room temperature
3/4 c. sugar
1/2 c. sour cream
1/3 c. plain flour
1/4 t. salt
3 c. fresh blueberries*
Preheat oven to 350. Spray 9x13 dish. Beat crust ingredients together until crumbly. Set aside 1 c. Press remaining in bottom of dish (if it's too dry, add a little water). Bake 15 minutes. Make filling by beating eggs until frothy. Add all other ingredients, except blueberries, until combined, then add blueberries. Spoon onto crust. Top with reserved crust. Bake until top is golden 45-55 minutes. Cool before serving.
*these would be good made with other fruits too...like cranberries! (especially at Christmas)
6 boneless, thin pork chops, can also use chicken breast/tenderloins
3/4 c. brown sugar
3/4 c. Italian bread crumbs
3/4 c. Parmesan cheese, grated
1 c. mayo
1 T. dijon mustard
Spray dish. Combinne dry ingredients and set aside. Combine mustard and mayo. Slather pork chops with thin layer of mustard mixture. Dip in brown sugar mixture on both sides. Place in baking dish and spray tops with oil. Bake at 425 for 25-30 minutes. Serve with baked apples and cranberries and Caesar salad.
