Egg Casserole

9 eggs
1/2 c. heavy cream , or milk (cream makes eggs fluffier)
1/3 c. diced onion
1 T. butter
1 c. finely shredded cheddar cheese, may use sharp if preferred
1 1/3 c. diced ham, optional
1/2 c. diced green & red peppers
salt & pepper to taste

Preheat oven to 400 degrees. Cook onion in butter until softened. Cool. Whisk together eggs & cream/milk. Stir in remaining ingredients. Pour into a sprayed 9x9 dish. Bake 45-55 minutes or until knife inserted in the center comes out clean. I served this with crockpot mushrooms, (in case some people don't like mushrooms in their eggs), sausage balls, pecan orange bread, and fresh fruit.

*may be doubled for 9x13 dish.
**other ingredients may be substituted (cooked bacon, cooked sausage, mushrooms, different cheeses, spinach, etc...) Make it your own!

First photo: before baking, Second photo: after baking.

My Favorite Banana Bread

1/4 c. sugar
1 t. cinnamon
3/4 c. butter, softened
3 c. sugar
3 eggs
6 very ripe bananas, mashed, (6 mashed bananas = 2 c.)
16 oz. sour cream*
2 t. vanilla
2 t. cinnamon
4 1/2 c. SR flour
1 c. chopped pecans

Preheat oven to 300 degrees. Spray loaf pans. I used 12 mini loaves & 1 large heart shaped pan. Combine first two ingredients, or use a shaker. I keep the first two ingredients in a shaker top bottle for this occasion. Dust pans lightly with cinnamon sugar mixture. Cream butter & 3 c. sugar. Add eggs, bananas, sour cream*, vanilla, and cinnamon. Mix well. Add flour. Stir in nuts, if using. Divide into pans and bake for 1 hour 15 minutes** or until toothpick comes out clean. Yummy!! (May add chocolate chips if desired)

*I have also substituted yogurt for the sour cream.

**If you use muffin tins instead of loaf pans, it only takes 45 minutes.

***This makes a very moist bread. I would store it in the refrigerator, to keep it from spoiling.

                         Banana Bread with chocolate chips &/or pecans.

This heart shaped bread has chocolate chips on one side and pecans on the other
                                                   

                                       

Low Fat Pear Cake

15 oz. can No Sugar Added diced pears, (Del Monte)
1 white cake mix, regular or sugar free
2 egg whites
1 whole egg
confectioners sugar

Place pears and syrup (liquid) in large bowl. Add cake mix, egg whites, and eggs. Beat on low speed for 30 seconds. Beat on high foe 4 minutes. Spray a bundt or angel food cake pan. Pour batter in pan. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center is clean. Cool for 10 minutes. Invert onto plate and cool completely. Dust with confectioners sugar  if desired. Serve with whipped topping or fruit.

* may also be made with other fruits

Fudge Swirled Oreo Bottom Cheesecakes

18 Double Stuff Oreos

2, 8oz packages cream cheese, softened

½ c. sugar

½ t. vanilla

2 eggs

½ c. sour cream

pinch of salt

¼ c. hot fudge sauce

Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.

In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.

Add a heaping T. of cheesecake batter to each muffin cup.

Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant t. of hot fudge into each cupcake. Add another T. of cheesecake batter on top, filling the cupcake liner. Use a toothpick to gently swirl the fudge into the cheesecake mix. Bake for 30-45 minutes until filling is set. Cool completely in the tin before removing. Store covered in refrigerator. 

Pizza Puffs

1 ¼ c. water
⅓ c. shortening or butter
1 ½ c. all-purpose flour
4 eggs
¾ c. finely chopped pepperoni 
¾ c. finely shredded Romano or Parmesan cheese 
2 T. chopped fresh parsley
⅛ teaspoon garlic powder
⅛ teaspoon pepper
1 jar pizza sauce

Spray 2 large baking sheets and set aside. In a large saucepan combine water and shortening/butter. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake at 450 degrees for 15 to 17 minutes or until golden brown. Serve with pizza sauce for dipping!

Spooky Spider Cookies

Choice of cookie: homemade, refrigerated pre made cookies, or store bought cookies.

Mini Reese’s Peanut Butter Cups, or Rolos

candy Eyes

chocolate almond bark, melted as directed

Bake cookies as directed. Use a teaspoon to make divots in the middle of the cookie and allow the cookies to cool completely. Melt the chocolate as directed on package.. Place a small amount of melted chocolate in divot & place a mini Reese’s peanut butter cups or rolo in the middle of the cookie. Place a dab of melted chocolate on the back of the candy eyes, so they will stick on the candy. Use the melted chocolate to drizzle the spider legs onto the cookies. Place in refrigerator to set. These make cute treats for kids Halloween parties or for fall festivals.

Garlic Mushroom Chicken Thighs

6-8 boneless skinless chicken thighs 

½ red onion chopped

1 garlic clove, minced

1/2 t. dried thyme

1/2 t. rosemary

1/2 t. salt

1/4 t. black pepper

2 T. olive oil

For The Sauce:

1 T. butter

8 oz. sliced fresh mushrooms

4 cloves garlic, minced, or 1 T. minced garlic

1 T. fresh chopped parsley

1 t. dried thyme

1 t. dried rosemary

Pat chicken thighs dry with paper towel. Combine the onion, garlic, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning. Heat 1 T. oil in a large skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm. Melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute). Return chicken to the skillet. Salt and pepper to taste. Garnish with fresh parsley. Serve immediately.

Easy Mexican Casserole

1 lb. ground chuck
1 can seasoned black beans beans, or chili beans, undrained
10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 c. shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 c. water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat, rinse & drain. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Spray a 9×13 dish. Place a layer of crushed tortilla chips on the bottom, add a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Allow to set for 5-10 minutes before serving. Serve with sour cream and salsa.

Chocolate Dipped Macaroons

3 large egg whites
2/3 c. sugar
1 1/2 t. vanilla
2 1/2 c. shredded coconut
3 oz. bittersweet chocolate, chopped, or chocolate almond bark

Preheat oven to 350. Line baking sheets with parchment paper. In a large bowl, whisk egg whites with sugar. Add coconut and vanilla. Stir to combine. Scoop 1 T. of batter and form into balls. Place 1" apart. Bake until tops are light brown, about 15-18 minutes. Cool 30 minutes. Place chocolate in microwave and melt til desired consistency. Dip tops of cookies in chocolate and set aside refrigerate 20-30 minutes to set.

*can be made without dipping in chocolate too. Dad doesn't like chocolate so I made him some without it.

Mounds Brownies

1 brownie mix (9x13 size), made according to directions, or make your own recipe
5 c. coconut
1 can condensed milk
1 c. powdered sugar
1 container chocolate frosting, or make your own

Combine coconut, milk, and sugar together while brownies are baking. As soon as brownies come out of oven, spread with coconut mixture. Microwave chocolate frosting long enough to be pourable and pour over top of coconut layer. Spread evenly. Rich!

Banana Pudding Dip

1 3.4 oz instant banana pudding mix*
1 3.4 oz instant vanilla pudding mix*
3 c. 1/2 & 1/2
1 t. vanilla
8 oz. cream cheese, softened
4 medium bananas, cubed
3 c. miniature marshmallows, optional
8 oz. whipped topping, thawed*
1/2 c. roughly crushed vanilla wafers
whole vanilla wafers for dipping

Whip together both pudding mixes with 1/2 & 1/2. Add vanilla. Beat until thick, but pourable. Add softened cream cheese. Whip until smooth. Add banana cubes, marshmallows, 2/3 whipped topping, and most of crushed wafers. Reserve some for garnish. Stir by hand.Pour into serving dish and top with remaining topping. Garnish with crumbs. Refrigerate covered for 2-4 hours before serving with wafers for dipping.

*may be made with sugar free, omit marshmallows

Knock You Naked Bars

2 1/4 c. SR flour
1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
1 t. vanilla
2 eggs
2 c. semisweet chocolate chips

Caramel Sauce:
5 oz. evaporated milk
14 oz. bag caramels, I use the Kraft caramel bits instead, no timely unwrapping  needed (follow melting tips)
1/2 c. peanut butter

Preheat oven to 375. Spray 9x13 pan. Combine first 5 ingredients. Add eggs, one at a tme. Beat well after each. Stir in chocolate chips. Spread half  the cookie mixture in pan. Bake 8-10 minutes. Remove from oven. Melt caramels as directed on package. Add peanut butter. Spread over cookie base. Drop remaining cookie dough over caramel layer. Bake 15-20 minutes until light golden brown.These are very rich!

Stovetop Chocolate Cake

1 c. butter, softened
1 c. sugar
4 eggs, room temperature
1 c. SR flour
1/2 c. cocoa

In a large bowl, cream the butter and sugar until fluffy. Add the eggs, one at a time until blended well. Sift the flour and cocoa (sifting/or putting through a sieve makes a lighter cake) and add to batter until combined. Pour batter into a greased and lined round 9" cake pan. Lay an upside down plate in the bottom of a wide & deep saucepan. Fill with water until it almost reaches the top of the plate. (11" saute pan should work. The saucepan needs to be wider than the cake pan & deep enough for the cake to rise with the saucepan lid on.) Bring the water to a simmer over medium low heat. Carefully place the cake pan on top of the plate. You don't want the cake to be sitting directly in the water. Place lid on saucepan. Steam for 25-30 minutes. Be sure to add more water if you see it running low. Once risen and firm in the middle, wearing oven mitts, carefully remove the pan. Leave to cool in the cake pan for 20 minutes. turn out onto wire rack to cool completely. Place on serving platter. Lay a piece of lace or doily on top of cake and dust with powdered sugar. remove lace/doily. Store at room temperature for up to 3 days. Serve with whipped cream.

Three Ingredient Microwave Jam

2 c. strawberries, blackberries, blueberries, apricots, peaches, etc..., fresh or frozen
1/4 c. sugar
juice of 1/2 lemon

In a large bowl, combine the desired fruit, lemon juice, and sugar. Be sure to use an extra large bowl as it will bubble up in the cooking process. Microwave on high 9-11 minutes. No need to mash as the fruit will cook down. The mixture will form a thick, shiny liquid. The jam will also thicken as it cools. Transfer to a jar or airtight container. It will keep in the refrigerator 4-6 weeks.

For stovetop method:

Combine all ingredients in a small saucepan and simmer over medium low heat 7-10 minutes, until the fruit is broken down and the mixture has thickened. Transfer to a jar or airtight container and refrigerate 4-6 weeks.

Cinnamon Apple Cupcakes with Cinnamon Buttercream Frosting

1 yellow cake mix
3 eggs
1/3 c. olive oil
1 1/3 c. water
1 t. cinnamon
21 oz. can apple pie filling
cinnamon

Preheat oven to 350 degrees. Place cupcake liners in tins. Prepare cake batter as directed. Add 1 t. cinnamon and mix well. Pour into lined tins, no more than 2/3 full. Place 1-2 apple slices from pie filling on top of each cupcake batter. Bake 18-21 minutes until toothpick comes out clean. Cool 5 minutes. Remove from pan. Make frosting while cupcakes are baking. Frost cooled cupcakes and garnish with additional cinnamon if desired.

Cinnamon Buttercream Frosting:
4 c. powdered sugar
1 c. butter, softened
2-3 t. vanilla
1-2 T. milk
1 t. cinnamon

Combine powdered sugar and softened butter. Add vanilla and 1 T. milk. Beat on low until sugar is incorporated. Increase speed to medium high. Scrape sides of bowl often. When completely mixed the frosting may appear dry. Add more milk until the right consistency is accomplished. Add cinnamon. Frost cupcakes. Yum!

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Pork Chili Rancho

1 lime
1 lb. pork tenderloin
1 T. chipotle seasoning
2 t. agave nectar or honey
1/4 t. kosher salt
2 t. olive oil
1 c. frozen seasoning blend (celery, onions, bell peppers)
1 c. frozen riced cauliflower, or rice/quinoa
1 t. minced garlic
15.5 oz can white chili beans
1 c. water

Squeeze lime for juice (about 1 T.). Cut pork into bite size pieces. Place in bowl. Add seasoning, agave or honey, and salt. Toss to coat. Preheat large skillet on medium high 2-3 minutes. Place oil in pan. Add pork. Cook 3-4 minutes or until browned. Remove pork. Stir in seasoning blend, cauliflower, garlic, and lime juice. Cook and stir 3-4 minutes, until browned. Return pork to pan. Stir in beans and water. Cook and stir 5 minutes until pork is 145 degrees. Serve with steamed vegetables.

Smoked Sausage and Broccoli

14 oz. pkg. smoked sausage, cut into slices, maybe be cut again for smaller pieces
1/4 c. olive oil
2 cloves garlic, minced
1 green pepper, chopped
1 small red onion, diced
12-14 oz. pkg. broccoli, cooked
1/2 can chicken broth or water
14 oz. spaghetti sauce, your choice
2 c. instant rice
1/2 pkg. mozzarella cheese, shredded
Italian seasoning, to taste
salt
pepper

Heat oil in skillet. Add garlic, peppers,  & sausage and cook until sausage is browned. Add onion, broccoli, chicken broth, and spaghetti sauce. Simmer for 10 minutes. Add rice and reduce heat. Simmer, covered, for 10 minutes until rice is tender and liquid is absorbed. If items start sticking to skillet add a a little water.Top with cheese and serve.

Monster Cookies

2 sticks butter, softened
1 c. light brown sugar, packed
1 c. dark brown sugar, packed
2 c. fine sugar
6 eggs
1/2 T. vanilla
1/2 T. light corn syrup
2 1/2 c. chunky or smooth peanut butter
4 t. baking soda
4 1/2 c. quick oats
4 1/2 c. old fashioned or steel cut oats
1 1/2 c. mini or original chocolate chips*
1 1/2 c. m & m's*
1 1/2 c. Reese's pieces or peanut butter chips*

Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl of stand mixer, place butter and all sugars. Mix until blended. Add eggs, one at a time. Mix on medium until pale and fluffy, about 5 minutes. Do not overmix. Add vanilla, soda, and syrup. Add peanut butter and mix until smooth. Carefully add oats, one cup at a time, mixing well in between. Mixing bowl will be full! Remove bowl from mixer and add flavored chips and candies* I've added heath bits, heath bites, butterscotch chips, etc, whatever I have on hand to make up 4 1/2 c.. Fold in by hand until well incorporated. Scoop the batter with a large cookie scoop or ice cream scoop onto cookie sheets. These cookies will not spread so you don't have to allow space for that. Place in oven and bake 20-25 minutes until cookies are golden brown. Cool for 10 minutes before removing from cookie sheets. Enjoy! Makes 6 dz. large cookies.

**I added about 1/3 c. water (a little at a time) to the batter before placing on cookie sheets because they kept falling apart.

***This recipe is gluten free & easy to put together, just make sure you have a big enough mixing bowl. I used my biggest mixing bowl and it was filled all the way to the top.

Pictures: 1st picture--a very full mixing bowl; 2nd picture--my biggest mixing bowl, filled to the top; 3rd picture--before baking; 4th picture--after baking, ready to eat!

No Bake Strawberry Oat Balls

1 c. strawberry jam*
3-4 Granny Smith apples, peeled, cored, and diced small (I've used Fiji apples instead, too)
1 t. vanilla
1 1/2 t. cinnamon
1 t. kosher salt
2 c. rolled oats, toasted**

Line two cookie sheets with parchment paper. In a medium saucepan over medium heat, stir together all ingredients except oats. Cook, stirring occasionally, until warmed through, about 2-3 minutes. In a large bowl, add oats and strawberry mixture and stir until combined. Allow to sit until the oats have absorbed some of the moisture and is cooled, about 10 minutes. Using a small ice cream or cookie scoop, form into balls, place on cookie sheets. Allow to cool completely and set up. Enjoy!

*may substitute other jam flavors, if desired
**to toast oats: place in non-stick skillet over medium heat for 5-7 minutes, stirring occasionally, until golden brown. Cool before adding to recipes.

Lobster Mac and Cheese

2 T. butter
1/2 t. salt
1/2 c. panko crumbs
3 T. Italian seasoning

2 qts. water
2 t. salt
1 lb cavatoppi pasta
3/4 c. butter
3/4 c. flour
1 qt. milk
1 t. nutmeg
1 t. dry mustard
2 1/2 lbs lobster, steamed and cut in half lengthwise

Preheat oven to 375. Spay a 9x13 dish. Melt butter in pan. Toss in panko and salt. Lightly toast. Remove and set aside to cool. In a large pot, bring 2 qts of water to a boil. Add salt. Add cavatoppi and cook until al dente. Drain. Toss with lobster before adding to casserole dish. In a saucepan, over medium heat, melt butter, add flour slowly and cook until shiny. Add the milk. Stir constantly, until creamy, smooth, and thick  Whisk in cheese, nutmeg, & mustard until well combined. Pour cheese sauce over pasta. Sprinkle bread crumbs on top. Bake 15 minutes until golden brown. Remove from oven and allow to set a few minutes before serving.