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.
1 1/2 c. plain flour
2 t. baking powder
1/2 t. salt
3/4 c. sugar
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ground ginger
8 oz. crushed pineapple, undrained
1/4 c. butter, melted
2 t. vanilla
1 c. carrots, grated
2/3 c. raisins, optional
Topping:
2/3 c. brown sugar
1/4 c. chopped pecans
1 1/2 c. boiling water
Preheat oven to 350. Whisk together first 7 ingredients. In separate bowl, stir together pineapple, butter, vanilla, carrots and raisins. Stir into dry ingredients. Place in 8x10 dish. Sprinkle brown sugar and nuts on top. Pour boiling water overtop of all. Bake until center is set, about 45 minutes. Cool 10 minutes before serving with ice cream. Enjoy!
18.25 oz. pkg strawberry cake mix* (other flavors mau be substituted too)
1 t. baking powder
1/2 c. oil
1/2 t. strawberry extract
2 eggs
freeze dried strawberries, pulsed to a dust, optional (makes a more intense flavor)
1 1/4 c. chocolate chips, I used milk, mini chips may be used too
Combine all ingredients. Use a cookie scoop to form balls and place on lined baking sheet. Making the balls taller will prevent them from spreading so much. (Place mini chips on top before baking if desired.) Bake at 350 for 11-13 minutes.
*cake mixes have changed sizes over the years. Most are now 15 oz. You'll need to add another another 2/3 c. cake mix to a 15 oz. mix. Some cake mixes are now 13.25 oz and you'll need to add 1 c. cake mix to make it turn out right.
**May also add sprinkles, red & pink m&m's or white chocolate chips for valentines day look.
1 lb. large raw shrimp, peeled and drained (may also use frozen salad shrimp, patted dry)
12 oz. linguine
1 T. oil
1 T. butter
12 oz. cherry or grape tomatoes, halved
1/2 small red onion, sliced thin
4 garlic cloves, thinly sliced
3 c. chicken broth
1 c. heavy cream
1 c. Parmesan cheese, grated
4-5 basil leaves, divided
1-2 t. parsley, chopped
juice of 1 lemon
1 t. cajun spice, optional
1 t. + 1/2 T. Italian seasoning, divided
1 T. red pepper flakes, optional
1/8 t. black pepper
Place dry shrimp in bowl and season with cajun spices, if using, smoked paprika, 1 t. Italian seasoning, and pepper. Toss to coat evenly. Heat large skillet over medium high heat. Add oil and butter. Add shrimp and cook 1-2 minutes per side, leaving flavorful bits in skillet. Add linguine, tomatoes, onion, garlic, and basil. Sprinkle in 1/2 T. Italian seasoning & red pepper flakes, if using. Pour in chicken broth and heavy cream. Bring everything to a light boil. Reduce slightly and cook 10-12 minutes, stirring frequently to keep pasta from sticking and to release starch. Combine until linguine is al dente and most of liquid is reduced. Reduce heat and stir in Parmesan cheese until cheese is melted and sauce beomes smooth, creamy, and glossy. Add a splash of broth if needed to loosen sauce. Add shrimp, lemon juice, parsley and more basil if desired. Season to taste. Serve with garlic bread and Caesar salad.
2/3 c. plain flour
1 T. sugar
1 T. cornmeal
2 t. baking powder
2/3 c. milk
2 c. white onion, chopped
salt & pepper, to taste
oil, for frying
Whisk together flour, sugar, cornmeal, baking powder, and milk. Add onions, salt and pepper. Stir. Heat 1/2" oil in skillet over medium high heat. Once oil reaches 375 drop by T. into hot owl, spreading out slightly. Brown on both sides until crisp. Remove to drain on paper towel. Serve hot with ranch dressing if desired.
1 lb. ground sausage, I use sage, can also use chicken, turkey, ground beef, etc..instead
14 oz. pizza sauce, divided
8 taco or burrito size flour tortillas
16 oz. shredded mozzarella cheese, divided, can also use other cheeses
1/2 c. chopped pepperoni
5 oz. mini pepperonis (for topping)
1/2 red onion, diced
1/2 green pepper, diced
sliced mushrooms, fresh or canned
2.25 oz. sliced black olives, drained, optional
1-2 t. Italian seasoning
Preheat oven to 400. Spray 9x13 dish. In large skillet over medium heat, cook sausage, onions, green pepper, and chopped pepperoni until sausage is fully browned and cooked. Drain grease. Add other chosen ingredients. Stir in 1/2 c. pizza sauce and Italian seasoning. Remove from heat. Fill each tortilla with 1/8th of sausage mixture and 8 oz. mozzarella. Roll up and place seam side down in dish. Pour remaining sauce over top and spread evenly. Sprinkle remaining cheese over top. Add mini pepperonis and more Italian seasoning, if desired. Bake uncovered 10-12 minutes until cheese is melted and bubbly. Serve hot with Caesar salad.
15 oz. strawberry cake mix
4 eggs, divided, room temperature
8 T. (1 stick) butter, softened
8 oz. cream cheese, softened
1 t. strawberry extract
1/4 c. crushed fresh strawberries, or 1/2 c. freeze dried strawberies, pulsed into a dust
1 box powdered sugar
Preheat oven to 350. Spray 9x13 dish. Combine cake mix, 1 egg, and softened butter. Add a little water if needed, should be like dough. Press into dish. Combine remaining eggs, cream cheese, strawberries, extract, and powdered sugar until well blended. Pour over crust. Bake 45 minutes. Allow to cool before cutting. Dust with powdered sugar if desired.
*Cake mixes used to be 18oz, but most are now 15oz. Add 2/3 c. yellow cake mix to make up the difference so recipe will come out right. In 12/2024, cake mixes were 13 oz. You'll need to add additional 1 c. cake mix. No other additions needed.
15.25 oz. lemon cake mix
1/2 c. softened butter (1 stick)
1 egg (room temperture)
8 oz. cream cheese, softened
3 c. powdered sugar (1 box)
3 eggs (room temperature)
1/4 c. lemon juice*, OR
2 t. lemon extract
1 t. lemon zest, optional
Heat oven to 350. Spray 9x13 dish. Combine cake mix, softened butter, and 1 egg. If it's still too dry, add a little water, should be like dough. Press in bottom of dish. Beat cream cheese. Add powdered sugar. Add remaining eggs, 1 at a time, beating well after each. Add lemon juice* and extract. Beat well. Pour over crust. Bake 45 minutes. Cool before cutting. Dust with powdered sugar if desired.
*Use lemon juice only if using yellow cake mix.
**The original chesscake square recipe (from the early 2000's) called for an 18 oz. box of cake mix, plus the same amounts of other ingredients in this recipe. Most mixes these days are 15 oz, and a few are 13! To make the recipe come out like the original, you will need to add 2/3 c. additional cake mix (can be yellow or white if you don't have lemon) to a 15 oz cake mix, and an additional 1 c. cake mix to a 13 oz. cake mix.
1 pkg. (24 ct) refrigerated sugar cookies, can also use homemade sugar cookie dough or tube dough
pastel m&m's, or any colors found, I haven't been able to find the pastel ones
Bake cookies as directed. As soon as they come out of the oven, press one m&m onto the cookie and place two of the same color m&m's on their sides above it. You should be able to put 2-3 bunny heads on each cookie. These make cute cookies for spring or Easter.
2 1/2 c. SR flour
1 c. butter, softened
3/4 c. sugar
3/4 c. light brown sugar, packed
2 eggs
2 t. vanilla or almond extract
gel food coloring (pastel colors), optional
2 c. chocolate chips, vanilla chips, Easter sprinkles, etc..., your choice
Preheat oven to 350. Line baking sheets with parchment paper. Beat butter and sugars together until light and fluffy. Add eggs one at a time. Mix well after each. Add extract. Gradually add flour. Stir until combined. Divide dough into 4 bowls, or leave together if not coloring. Tint each with a different color (if using). Mix gently until evenly colored. Take small portions of each and press together to form a marbled ball. Place on baking sheet and gently flatten. Sprinkle with chocolate chips or other garnish. Bake 10-12 minutes until edges are golden. Cool 5 minutes. Serve warm if desired.
