Butterscotch Pie

This is such a good pie that is different from the normal pie.   Easy to make.   You can buy a graham cracker crust and whip cream if you don't want to take the time to make it.

BUTTERSCOTCH PIE
(serves 8)

Ingredients:
*1 1/2 cups finely ground graham crackers
*1/3 cup granulated sugar
*6 tablespoons butter, melted
*1/2 teaspoon ground cinnamon
*1 cup light brown sugar, packed
*4 tablespoons cornstarch
*1/2 teaspoon salt
*1/2 cup heavy cream
*1 1/2  cups whole milk
*2 eggs yolk, beaten
*1 tablespoon butter
*1 teaspoon pure vanilla extract
*1 cup heavy cream
*1 teaspoon pure vanilla extract
*1 tablespoon powdered sugar
*1 butter finger candy bar, crushed

Directions:
~Preheat oven to 400 degrees.
~Mix graham cracker crumbs, sugar, cinnamon & butter together.
~Press into a 9 inch pie plate.
~Bake for 2 minutes.
~Remove from oven.
~In a double boiler, over medium heat, mix brown sugar, cornstarch, salt, 1/2 cup heavy cream & milk together, stirring until mixture thickens.
~Mix in egg yolks, and keep stirring until it thickens.
~Remove from heat, and add 1 teaspoon vanilla & butter, stir until well mixed.
~Pour into pie crust.
~Bake for 5 minutes or util golden brown.
~Remove from oven and cool completely.
~In a large bowl, whip 1 cup heavy cream until stiff peaks are just about to form.
~Beat in 1 teaspoon vanilla & powdered sugar.
~Spread whip cream over top of pie.
~Sprinkle butter finger crumbs over top of whip cream.

Hungarian Goulash

I like to brine my meat in kosher salt water for an hour before, just to make it more tender.  This is definitely a comfort food.  I often make my own egg noodles for this.

HUNGRIAN GOULASH
(serves 8-10)

Ingredients:
*3 pound roast of your choice, cut into cubes
*1 teaspoon kosher salt
*1 teaspoon black pepper
*2 tablespoons of all-purpose flour
*1 tablespoon olive oil
*2 tablespoon olive oil
*2 large sweet onions, sliced and separated into rings
*8 ounces, sliced fresh mushrooms
*6 cloves of garlic,  sliced
*1/2 green bell pepper, chopped
*1/2 red bell peppers, chopped
*1/2 cup sweet red wine
*2 cups beef broth
*2 tablespoons Hungarian sweet paprika
*1 (6 ounce) can tomato paste
*1/2 cup water
*1 cup sour cream
*2 teaspoons dried parsley
*4-5 cups egg noodles, cooked.

Directions:
~In a gallon size zip-loc bag, add 1 teaspoon  kosher salt, 1 teaspoon ground black pepper, and 2 tablespoon flour and mix well.
~Add pounds roast beef chunks and toss, coating all the meat.

~Heat up a dutch oven, over medium heat.

~When dutch oven is hot, ad 1 tablespoon olive oil to bottom of pan.
~Once oil is hot, add roast beef in a single layer.
~Brown beef on all sides.
~Remove beef and set aside.
~Reduce heat to medium-low.
~Add 2 tablespoons olive oil
~Add 2 large sliced onions, 1 (8 ounce) container sliced mushrooms, 1/2 sliced green pepper and 1/2 sliced red pepper.
~Cover and let veggies cook for about 8-10 minutes, stirring occasionally.

~Add 6 sliced garlic cloves, and cook for another minute, stirring often.
~Add 1/2 cup wine and cook for 2 more minutes, scraping drippings from bottom of the pan.
~Add 2 cups beef broth, 2 teaspoons sweet paprika, 1/2 cup water and 1 (6 ounce) can tomato paste.
~Return beef to dutch oven.
~Stir until everything is mixed well.
~Cover, reduce heat to low.
~Simmer for 2 hours, stirring occasionally.
~Remove from stove.
~Once the mixture is no longer boiling, stir in 1 cup sour cream & parsley.
~Serve over cooked egg noodles.

Pumpkin Dump Cake

It's that time a year where I see everything pumpkin.  Pumpkin screams falls and just makes people smile.   There is a very easy dessert for you to try.

PUMPKIN DUMP CAKE
(serves 12)

Ingredients:
*1 (15 ounce) can pumpkin puree
*1 (12 ounce) can evaporated milk
*4 large eggs
*1 1/2 cups granulated sugar
*1 1/2 teaspoons ground cinnamon
*1/2 teaspoon ground nutmeg
*1/2 teaspoon ground ginger
*1/4 teaspoon ground cloves
*1/2 teaspoon salt
*1 (18.25 ounce) box yellow cake mix
*1 1/2 cups pecans, chopped
*1 cup butter, melted

Directions:
~Preheat oven to 350 degrees.
~Spray a 9x13 inch baking pan  or two 8 inch round pans with a cooking spray.
~In a large mixing bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, cloves & salt until it is mixed completely.
~Sprinkle dry cake mix over the top of the pumpkin mixture, gently pat down.
~Sprinkle pecans over cake mix.
~Drizzle with melted butter.
~Bake for 70-80 minutes, or until done (cake is done, when you insert a toothpick or knife and it comes out clean).

Mini Key Lime Pies

I like to make mini pies because it's easier to share with more people.  Creamy and delicious.  If you don't like whipped cream, just omit it.

MINI KEY LIME PIES
(makes 20-24)

Ingredients:
*1 1/2 cups finely crushed graham crackers
*1/3 cup granulated sugar
*6 tablespoons butter, melted
~2 (14 ounce) cans sweetened condensed milk
~3/4 cup sour cream
~20-25 key limes, juiced (about 3/4 cup)
~Zest from the limes.
~1 cup heavy cream
~1 teaspoon key lime juice
~1 1/2 tablespoons powdered sugar

Directions:
~Preheat oven to 375 degrees.
~Line two muffin pans with cupcake liners.
~Mix graham crackers, sugar and butter until well blended.
~Press a heaping tablespoon graham cracker crust into cupcake liners (you will have extra.  I just freeze my extra)
~Bake for 4-5 minutes.
~Remove from oven.
~Turn oven down to 325 degrees.
~In a large mixing bowl, mix sweetened condensed milk, sour cream, lime juice & lime zest, until creamy.
~Pour over graham cracker crusts.
~Bake for 5 minutes (do not brown).
~Cool.
~In a large bowl, whisk heavy cream, powdered sugar & lime juice together until peaks form (do not overbeat).
~Cover cheesecakes with the whip cream.
~Refrigerate until ready to eat.

Garlic Soft Dinner Rolls

Soft, warm and garlic, what else do you need.

Garlic Soft Dinner Rolls
(makes 12)

Ingredients:
*1 tablespoon active-dry yeast
*1/2 cup warm water
*1/2 cup warm milk
*1 1/2 tablespoon granulated sugar
*1 large egg
*2 tablespoons vegetable oil
*1 teaspoon salt
*3 1/4 cups bread flour
*2 tablespoons butter
*2 garlic cloves, sliced
*1teaspoon garlic salt

Directions:
~Put butter and garlic in a small saucepan.
~Melt butter over low heat.
~Remove from heat and set aside.
~In a small bowl, whisk yeast, water, milk and sugar together.
~Set aside and allow yeast to proof (about 10 minutes).
~In a large mixing bowl, mix egg, vegetable oil and salt.
~Mix in yeast mixture.
~Mix in flour until just mixed.
~Knead on a lightly floured surface for 8-10 minutes, or until smooth and slightly tacky.
~Grease a large bowl with butter and place bread dough into bowl.
~Cover bowl with plastic wrap and keep in a warm, draft free area and allow to rise until doubled in size (about 1 hour).
~Dust a clean surface with a little flour.
~Place dough on top.
~Divide dough into 12 pieces.
~Tucking the edges underneath, roll the dough into balls.
~Line a 9x13 with parchment paper and spray with a cooking spray.
~Arrange the rolls in the 9x13 inch pan, spaced a little apart.
~Allow the rolls to rise in a warm, draft free area until about double in size (about 30-40 minutes).
~Preheat oven to 375 degrees.
~With a pastry brush, gently brush half of the garlic butter over the rolls.
~Bake for 15-17 minutes.
~Brush remaining garlic butter over rolls.
~Sprinkle garlic salt over hot rolls.
~Remove from oven and lift the rolls using the parchment paper.
~Eat right away or allow to cool on a wire rack.

Peanut Butter Cup Brownies

If you like chocolate peanut butter cups and chocolate, you are going to love this recipe.  I can't make it unless I make it for a party, because I'd probably eat way more than any one person should.

Peanut Butter Cup Brownies
(serves 24)

Brownie Ingredients:
*8 (1 ounce) squares unsweetened baking chocolate
*1 cup butter
*1 teaspoon instant coffee
*5 large eggs
*3 cups granulated sugar
*1 tablespoon pure vanilla extract
*1/2 teaspoon salt
*1 1/2 cups all-purpose flour

Peanut Butter Filling Ingredients:
*3/4 cup creamy peanut butter
*1/2 cup butter
*1/8 teaspoon salt
*2 1/2 cups powdered sugar
*3 tablespoons whole milk
*1 teaspoon pure vanilla extract

Chocolate Frosting Ingredients:
*1 cup milk chocolate chips
*1 cup semi-sweet chocolate chips
*1/3 cup creamy peanut butter

Brownie Directions:
~Preheat oven 350 degrees.
~Spray a 9x13 inch glass baking pan with cooking spray.
~Place chocolate & butter in a microwave-safe bowl.
~Microwave on high until the chocolate & butter is melted, stirring every 30 seconds.
~Remove from microwave and stir in instant coffee.
~In a mixing bowl, place eggs, sugar & vanilla in it.
~Beat on high for 2 minutes.
~Reduce speed to low, beat in chocolate mixture.
~Beat in flour and salt until just combined.
~Pour into prepared pan.
~Bake for 35-40 minutes, or until brownies are done.
~Remove from oven and let cool completely.

Peanut Butter Filling Directions:
~In a large bowl, beat peanut butter, butter and salt together until smooth, about 2-3 minutes.
~Reduce speed to low and add powdered sugar, milk and vanilla.  I add a small bit of the powdered sugar & milk at a time, mixing well between each addition.
~Spread over cooled brownies.

Chocolate Frosting Directions:
~Melt the milk chocolate & semi-sweet chocolate chips and peanut butter together in a microwave safe bowl, stirring every 20 seconds, until chips are melted and smooth.
~Pour chocolate mixture evenly over top of the peanut butter layer.
~Refrigerate and allow chocolate to set 30-45 minutes.

Rootbeer Float Pie

If you like root beer you are going to love this pie.   If you don't like the gingersnap crust, just use a graham cracker or vanilla wafer crust.

ROOTBEER FLOAT PIE
(serves 8)

Ingredients:
*1 (1 8 ounce) container of cool whip, thawed
* 1/2 cup cream cheese, thawed or whipped
*1 cup root beer (I like to use IBC)
*1/2 cup heavy cream
*1 (3.4 ounce) vanilla instant pudding
*1 1/2 cups crushed (very fine) ginger snaps
*1/3 cup granulated sugar
*1/2 cup butter, melted


Directions:
~Preheat oven to 375 degrees.
~In a medium bowl, mix crushed ginger snaps & sugar.
~Mix in melted butter, until mixture is mixed well.
~Press mixture into the bottom of an 8-10 inch cake pan.
~Bake for 5 minutes, remove and let the crust cool completely.
~In a large bowl, whip cream cheese until soft.
~Mix in pudding, heavy cream & root beer
~Whisk in until mixture starts to thicken up.
~Pour evenly over ginger snap crust.
~Cover and freeze for 8-12 hours.

Canning Blueberry Pie Filling

Blueberry pie is my second favorite pie.   I like to go out picking when they are fresh.  Canning fresh blueberries will help you make wonderful pies all year long.   If you notice these aren't as dark of purple as most blueberry pie filling.  That is because I didn't put any food coloring in my blueberries.   If you prefer the darker color just add some blue food coloring & a few drops of red food coloring.

CANNING BLUEBERRY PIE FILLING

(makes 8 quarts)

Ingredients:

*30 cups blueberries (about 10 quarts)

*6 cups granulated sugar

*8 cups cold water

*1/2 cup freshly squeezed lemon juice

*2 cups clear jel

*1 tablespoon salt

*1 tablespoon cinnamon

*2 teaspoon nutmeg

Directions:

~Sterilized 1 quart canning jars, lids & rings.

~Rinse blueberries to remove any dirt.

~In a large pot, whisk sugar and Clear Jel (I buy my clear jel off the internet).

~Stir in water.

~Bring to a boil over medium-low heat, stirring constantly, until mixture begins to thicken (it will turn clear).

~Stir in lemon juice, salt, cinnamon & nutmeg.

~Gently fold in blueberries.

~Simmer for another minute.

~Remove from heat.

~Fill pie filling into jars, leaving a 1-inch head space.

~Wipe any residue from the tops of the jars (will not seal if tops are not clean).

~Put on lids & rings (tighten by hand).

~Process in a hot water bath canner for 15 minutes.

~Remove from bath and allow to sit until cool.

~Listen for the pings, they are your friend and tell you that they sealed.

~Once cooled, press on top of lid.  If there is no bubble, then it sealed.  If it didn't seal, make a pie or store in the refrigerator for up to 2 weeks.

~Store in a cool, dry place.

How to bake pie:

~Preheat oven to 425 degrees.

~Line pie dish with one pie crust.
~Pour blueberry pie filling into crust.
~Top pie with another pie crust.
~Crimp & flute edges.
~Make slits in pie crust.
~Bake on a lower shelf for 30 minutes.
~Reduce temperature to 350 degrees and bake for another 20 minutes.
~Remove from oven and cool completely before cutting. 

Piggy Candy

This recipe if for all you bacon lovers.   This is good just as is, or on top of ice cream, dipped in chocolate or on top of salads.

PIGGY CANDY

Ingredients:
*1/2 pound of a good quality bacon, cut thick
*1/2 cup light brown sugar
*pinch of cayenne pepper
*1/2 teaspoon chili powder
*1 teaspoon ground cinnamon
*pinch of nutmeg

Directions:
~Preheat oven to 350 degrees.
~Line a jelly roll pan with aluminum foil.
~Place a cooling rack over the foil.
~Spray cooking rack with a cooking spray.
~Line cooking rack with 1/2 pound thick cut bacon, in a single layer.
~In a medium bowl, mix 1/2 cup brown sugar, pinch of cayenne pepper, 1/2 teaspoon chili powder, 1 teaspoon ground cinnamon and pinch of  nutmeg together.
~Coat the top side of bacon with half of  the brown sugar mixture.
~Press sugar, lightly down on bacon.
~Place in oven and bake for 20 minutes.
~Remove from oven and turn the bacon over.
~Sprinkle the remaining brown sugar mixture over the bacon, and press down.
~Bake another 20 minutes or until bacon is crisp.
~Remove from oven and place bacon on a sheet of parchment paper.
~Once bacon is cool, break into pieces.
~Store in an airtight sealing container in the refrigerator.

Canning Blueberry Syrup

Yummy.  So good on homemade waffles, pancakes or even over ice cream.  I love to can.  That way I just make a mess once.  Homemade syrup is out of this world good.  If you don't want to process your own blueberries just buy some 100% pure blueberry juice.

CANNING BLUEBERRY SYRUP
(6 pints)

Ingredients:
*18 cups fresh blueberries (makes about 5 1/2 - 6 cups juice)
*4 cups warm water
*1 teaspoon ground cinnamon (optional)
*Zest from 2 lemons
*6 cups granulated sugar
*8 cups warm water
*Juice from 2 freshly squeezed lemons

Directions:
~Remove any stems or leaves from blueberries (only if you plan on using the pulp).
~Mix blueberries, 4 cups water, cinnamon and lemon zest into a large pot.
~Bring to a low boil over medium heat.
~Boil for 5 minutes.
~Line several layers of cheesecloth over a deep bowl (I like to put a large rubber band over the ends of the cheesecloth and the bowl).
~Gently pour blueberry mixture over cheesecloth.
~Allow to drip for 3-4 hours.
~Discard blueberry pulp (I use it to make a blueberry cake or blueberry crisp).
~Bring water to a boil in canner.
~Sterilize jars, lids & rings.
~In a large stainless steel pot, combine sugar and remaining water.
~Bring to a boil over medium heat, stirring to dissolve sugar.
~Cook sugar water until the temperature reaches 230 degrees (about 10-15 minutes).
~Add blueberry juice.
~Turn heat to high.
~Bring mixture to a boil, stirring occasionally.
~Boil for 5-6 minutes, stirring often.
~Remove from heat and stir in lemon juice
~Ladle syrup into hot jars, leaving 1/4 inch headspace.
~Wipe rim clear of any residue (will not seal if this step in not done).
~Place lid and ring on jar.
~Place in boiling water canner for 10 minutes.
~Remove from water and allow to cool on the counter or table (I always put a towel over the surface first).
~Allow to sit for 24 hours before storing.
~Make sure all the jars have sealed.

Blueberry Cobbler

I love all things blueberry.  This is a quick and easy dessert to make.  It's good  warm or cold.  We have wonderful blueberry farms in Michigan with the best tasting blueberries.

BLUEBERRY COBBLER
(serves 6)

Ingredients:
*5 cups fresh blueberries
*3 tablespoons granulated sugar
*1/2 cup fresh squeezed orange juice
*1/2 teaspoon ground cinnamon
*2/3 cup all-purpose flour
*1/8 teaspoon salt
*1/2 teaspoon ground cinnamon
*1/2 cup butter, softened
*1/2 cup granulated sugar
*1 egg
*1 teaspoon pure vanilla extract

Directions:
~Preheat oven to 375 degrees.
~Spray an 8x8 inch baking dish with a cooking spray.
~In a medium bowl,  lightly mix 3 tablespoons sugar, orange juice, 1/2 teaspoon cinnamon and blueberries together.
~Pour into prepared pan.
~In a small bowl, mix flour, salt & 1/2 teaspoon cinnamon together.
~In a medium bowl (i use the same one that I used to toss the blueberries in), beat butter & 1/2 cup sugar until light and fluffy.
~Add the flour mixture and mix just until ingredients are combined.
~Drop mixture by tablespoons into blueberry mixture.
~Bake for 45-50 minutes or until the topping is a golden brown and blueberry mixture is bubbling.

Spinach and Cheese Panini

Very quick to make and good too.  The best part is it's low in calories.  A little shaved turkey or chicken would be really good and even more filling.  It's only about  150 calories without the meat.

SPINACH AND CHEESE PANINI
 (makes 1)

Ingredients:
*1 cup baby spinach (stems removed)
*4-6 cherry (or grape) tomatoes, sliced
*2 small mushrooms, sliced (optional)
*1/8 cup shredded mozzarella cheese
*1 sandwich thin (I like the honey wheat)
*sprinkle of dried oregano
*sprinkle of dried basil

Directions:
~Slice sandwich thin.
~Arrange spinach over bottom of sandwich thin.
~Place tomatoes over spinach.
~Sprinkle oregano & basil over the tomatoes.
~Place sliced mushrooms over the tomatoes.
~Sprinkle mozzarella cheese over top.
~Put top bun over cheese.
~Spray a small skillet (or a Panini maker) with a cooking spray.
~Cook over medium-low heat.
~If using a small skillet, place a heavy skillet or aluminum lined brick on top of the sandwich.
~Cook until both sides are a golden brown (if using a skillet, you will have to flip the sandwich).

Veggie Pasta

One pot easy meal.  Great for a side dish or for a meatless meal.  Grill some chicken to put over it is also very good.

VEGGIE PASTA
(serves 6)

Ingredients:
*1 (12 ounce) box of linguine
*2 large tomatoes, diced
*1 large sweet onion, cut into slices
*6 garlic cloves, sliced
*1 cup sliced fresh mushrooms
*1/2 green pepper, sliced & seeds removed
*1/2 red pepper, sliced & seeds removed
*1/4-1/2 teaspoon red pepper flakes (depending on how spicy you like it).
*3 teaspoons dried oregano leaves
*1 teaspoon dried basil
*5 cups chicken stock (or vegetable)
*2 tablespoons olive oil
*2 tablespoons butter
*1/2 -1 cup fresh grated Parmesan cheese
*1 teaspoon salt
*1/2 teaspoon ground black pepper

Directions:
~Throw linguine, tomatoes, onion, garlic, mushrooms, green pepper, red pepper, red pepper flakes, oregano, basil & chicken stock into a large pot.
~Drizzle olive oil over top.
~Cover and bring to a boil.
~Reduce heat and simmer for about 15 minutes, stirring every 5 minutes.
~Stir salt, pepper & Parmesan cheese into mixture, making sure that any liquid remaining is mixed in well too.

Variation:
`Cook in slow cooker method:
 ~Bring chicken stock to a boil.
 ~Pour chicken stock into slow cooker, add linguine, tomatoes, onion, garlic, mushrooms,  green pepper, red pepper, red pepper flakes, oregano & basil.
 ~Stir every hour if possible.
 ~Add salt, pepper & Parmesan cheese into mixture & serve.

Chicken Chimichangas

Mmmmm!   Great with a side of Mexican rice.  Not too spicy, but you can make it spicier.   You can add rice or beans to the chimichangas if you would like.  I make my own chicken broth for the enchilada sauce, but if you want to make it quicker, use store bought.  You can bake this to make it less fattening.

CHICKEN CHIMICHANGAS
(makes 6)

Ingredients:
*1 boneless, skinless chicken breast
*4 cups water
*2 carrots, peeled & cut in half
*2 celery stalks, with tops
*1 small yellow onion, peeled & cut in half
*1 garlic clove, cut in half
*2 tablespoons vegetable oil
*2 tablespoon all-purpose flour
*3 tablespoon chili powder
*1 teaspoon chipotle chili powder
*1/2 teaspoon garlic powder
*1/2 teaspoon salt
*1/2 teaspoon dried cumin
*1/4 teaspoon dried oregano
*1 yellow onion, diced
*3 garlic cloves, minced
*1/2 teaspoon dried cumin
*1 tablespoon, chili powder
*1/2 teaspoon dried oregano
*1/2 teaspoon garlic powder
*1/4 teaspoon chipotle chili powder
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*1 -2 (4 1/2 ounce) cans chopped green chilies, drained
*6 (10 inch) flour tortillas.
*1 1/2 cups shredded cheddar cheese
*3 cups vegetable oil for frying.

Directions:
~Place chicken breast, water, carrots, celery, small onion and 1 garlic clove into a medium saucepan.
~Cover and bring to a boil.
~Reduce heat to low and cook until chicken is done (about 30-40 minutes).
~Remove chicken breast and shred (I use my kitchen aid mixer to do this).
~Strain chicken stock through a sieve (discard veggies).
~Set chicken stock aside.
~In a small bowl, mix 3 tablespoons chili powder, 1 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon dried cumin and 1/4 teaspoon dried oregano.
~In a small saucepan, heat oil over medium heat.
~Whisk in flour and whisk continuously for 1 minute.
~Add in mixed seasonings.
~Slowly add in 2 cups of chicken stock.
~Whisk until mixture comes to a boil.
~Reduce heat and simmer for 20 minutes.
~Remove enchilada sauce from heat and set aside.
~In a small bowl, mix 1/2 teaspoon dried cumin, 1 tablespoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon chipotle chili powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper.
~In a medium skillet, heat 2 tablespoons vegetable oil over medium-high heat.
~Add diced onions, cook until translucent.
~Add in minced garlic & mixed seasonings.
~Add shredded chicken and mix well.
~Stir in green chilies and heat through (about 3-4  minutes)
~Remove from heat.
~In a large skillet, heat 3 cups oil, to 360 degrees.
~Heat flour tortillas (wrapped in wet paper towels) for about 10-15 seconds.
~Spread around 3/4 cup of chicken mixture down the center of a flour tortilla.
~Sprinkle 1/4 cup cheddar cheese over chicken mixture.
~Fold ends in over chicken mixture, then roll tortilla up.
~Using tongs, carefully place chimichangas folded side down into oil (do not do more than 2 at a time).
~Cook until golden brown, and turn cooking all sides until they are golden brown (about 2-3 minutes).
~Remove from heat and drain on paper towel.
~Top with enchilada sauce.

Variations:
`Reduce the amount of chicken mixture by 1/4 cup and add 1/4 cup rice or refried beans.
`Top with sour cream.
`Top with diced jalapeno peppers.

**You can bake this to make it less calories if you prefer.
   ~Heat oven to 400 degrees.
   ~Spray wrapped tortillas with cooking spray.
   ~Bake for 20-30 minutes (flipping half way through) or until tortilla  is a golden brown.

No Bake Raspberry Lemon Mini Cheesecake

If you like lemon flavor & you like cheesecake, you are going to love this.  Very easy to make.  It's only time consuming, because it needs to be refrigerated for at least 3 hours.   The little bit of raspberry sauce on top, makes it irresistible.

NO BAKE RASPBERRY LEMON Mini CHEESECAKE
(30 mini cheesecakes)

Ingredients:
*1 pint fresh raspberries
*1/4 cup granulated sugar
*2 tablespoon fresh squeezed orange juice
*2 tablespoon cornstarch
*1 cup very cold wateru*20 sheets graham crackers (2 cups)
*3/4 cups butter, melted
*2 tablespoon granulated sugar
*2 (8 ounce) packages cream cheese, softened
*1 (14 ounce) can sweetened condensed milk
*1/4 cup fresh squeezed lemon juice
*1 teaspoon pure vanilla extract
*1 (8 ounce) container cool whip, thawed


Directions:
~In a medium saucepan, combine raspberries, 1/4 cup granulated sugar and orange juice.
~In a small bowl, whisk cornstarch and water until smooth.
~Add mixture to saucepan and bring mixture to a boil.
~Turn down stove to a simmer and simmer mixture for 4-6 minutes, stirring continuously until it starts to thicken.
~Puree sauce with a blender until smooth.
~Strain through cheesecloth or a sieve to remove seeds.
~Allow to cool and refrigerate until ready to use.
~Fill cupcakes pans with paper liners.
~Place graham cracker into a large resealable plastic bag.
~Crush with rolling pin or meat mallet until you have very fine crumbs or use a food processor.
~In a medium bowl, mix graham crackers crumbs, melted butter and 2 tablespoons sugar together.
~Press crumb mixture into the bottom of the paper liners.
~Chill in freezer for 15 minutes.
~In a mixer bowl, beat the cream cheese until smooth.
~Beat in sweetened condensed milk, scraping the sides of the bowl.
~Beat in lemon juice & vanilla until well mixed.
~Gently fold in cool whip.
~Pour filling into liners to the top.
~Cover with plastic wrap and refrigerate for at least 3 hours.
~Remove from cupcake pans & spoon raspberry sauce over the cheesecakes.

Variation:
`Make in a 9-inch springfoam pan

Kettle Corn

My husband & daughter love this.   If you make this, you will never want to buy it again.  It's so easy, quick & inexpensive to make & so fresh.  The only draw back, is make sure you remove it from the heat as soon as the popping slows down.  It will burn if you don't!

KETTLE CORN
(serves 6)

Ingredients:
*1/4 cup vegetable oil
*1/4 cup granulated sugar
*2/3 cup unpopped popcorn kernals
*salt to taste, around 1/4 teaspoon

Directions:
~In a large heavy bottom stainless steel skillet, pour in vegetable oil & popcorn.
~Heat over medium heat.
~Cover, and wait for one or two kernals pop, shaking every few seconds.
~Pour in sugar and stir until mixed well.
~Cover again.
~Shake vigorously while popping.
~Once the popping has slowed way down, remove from heat and dump onto clean counter top or a large bowl.
~Sprinkle with salt and stir with a large bowl.
~Once cooled a little, I like to remove any unpopped kernals before serving.

Pulled Pork Sandwiches with coleslaw

You can make it easier buy using your favorite BBQ sauce, but I think making your own makes it over the top tasty.  I do love no fuss slow cooker meals, especially when making it for a party.  Making your own hamburger buns will even make this better.

PULLED PORK SANDWICHES
(serves 10-14)

Pulled Pork Ingredients:

*Dry Rub (use my recipe or your favorite dry rub)

*5-7 pound pork shoulder roast (pork butt)

*3 onions, cut into quarters

*3 stalks of celery, cut in half

*4 whole garlic cloves

*1 bottle of your favorite barbecue sauce (I can my own BBQ sauce)

*Hamburger buns

Pulled Pork Directions:

~Spread the dry rub all over the 5-7 pound pork shoulder.

~Cover with plastic wrap and refrigerate over night (or at least 8 hours).

~Remove pork from refrigerator.

~Preheat oven to 300 degrees.

~Place pork into a large pot.

~Place 3 quartered onions, 3 stalks celery cut in half, and 4 cloves garlic over roast.

~Cover and cook or 7-8 hours.

~Remove from oven and put pork onto a large cutting board.

~Remove any fat, and then shred pork.

~Disscard celery.

~Chop up cooked onion and garlic and mix into pork.

~Place pot on burner over medium-high heat and add1/2 cup water.

~Scrape bottom of pan to deglaze pan (remove left over meat from bottom of pan).

~Cook for 4-5 minutes. 

~Pour in 1 bottle of your favorite Barbecue sauce and heat up.

~Remove from heat and add in shredded pork.

Coleslaw Ingredients: (optional)

*1/2  head green cabbage, shredded
*1 carrot, grated
*1/2  red onion, thinly sliced
*1/8 cup dijon mustard
*3/4 cups mayonnaise
*1 1/2 teaspoons apple cider vinegar (can use white vinegar too)
*Juice from 1/2 small lemon
*1/2 teaspoon granulated sugar
*1/4 teaspoon celery seed
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper

Coleslaw Directions:
~In a large bowl, mix 1/2 head shredded cabbage, 1 grated carrot, 1/2 sliced red onion, 1/8 cup dijon mustard, 3/4 cup mayonnaise, 1 1/2 teaspoons apple cider, 1/2 teaspoon granulated sugar, 1/4 teaspoon Clery seed, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper and mix well.
~Cover and refrigerate for at least 3 hours.


Making the Sandwich:
~Spread butter on the inside of all of the hamburger buns.
~Toast buns, butter side down, in a large skillet over medium-low heat until golden brown.
~Spoon bbq pork onto bottom buns.
~Spoon desired amount of coleslaw over top of cheese.
~Place top bun on and enjoy.

Classic Pepperoni & Mushroom Pizza

I love to make homemade pizza for my family.  It took me a lot of trials & errors to get the curt the way I wanted and to cook it so it looked and tasted like one from the pizzeria.   To me buying high quality pepperoni, mozzarella cheese & parmesan cheese makes this pizza outstanding.   You need to invest in a pizza stone or use glazed quarry tiles to make a good crusty pizza.

CLASSIC PEPPERONI & MUSHROOM PIZZA

Ingredients:
~One store or pizzeria bought pizza dough or make your own pizza crust.
~1-1/2 cups pizza sauce (I like to make my own).
~Pepperoni, as much as you like on a pizza (use good quality pepperoni)
~1/2 cup shredded mozzarella
~1/4 cup fresh mozzarella ball, crumbled
~1/2 cup fresh sliced mushrooms (optional)
~1/4 cup fresh parmesan cheese, shredded & divided
~1-2 tablespoons olive oil

Directions:
~Place pizza stone or glazed quarry tiles in cold oven.
~Preheat oven to 500 degrees for 30-45 minutes before place putting pizza on stone.
~Flour a pizza paddle (large thin wooden cutting board or a cookie sheet upside-down).
~Form pizza dough into a 12-inch circle or rectangle.
~Place on the floured pizza paddle/cookie sheet.
~Drizzle pizza sauce in a circular motion over pizza (don't saturate with sauce).
~Place shredded mozzarella cheese over pizza dough.
~Sprinkle 1/8 cup parmesan cheese over pizza.
~Place crumbled mozzarella cheese ove pizza.
~Place pepperoni over pizza.
~Place mushrooms over pizza.
~Slide pizza onto stone, started from the back of the pizza stone.
~Bake for 3-4 minutes.
~Turn off oven.
~Turn on to Broil.
~Cook for another 2-4 minutes, careful not to burn it.
~Remove from oven.
~Sprinkle with remaining parmesan cheese.
~Drizzle with a small amount of olive oil.

Cinnamon Tortilla Chips

You can make the dough like I do or buy store bought tortillas if you want to make it easier.  I prefer homemade tortillas.   If you decide to make them with store bought tortillas, you will only have to deep fry them & sprinkle the sugar on them.

CINNAMON TORTILLA CHIPS
(makes 70-80 chips)

Ingredients:
*2 1/2 cups all-purpose flour
*1 teaspoon kosher salt
*2 1/2 teaspoons baking powder
*2 tablespoons lard or vegetable shortening
*1 cup hot water
*2-3 cups vegetable oil (for frying)
*cinnamon sugar

Directions:
~Whisk the 2 1/2 cups flour, 1 teaspoon salt and 2 1/2 teaspoons  baking powder together in a mixing bowl.
~Mix in 2 tablespoons lard/vegetable shortening with pastry blender or fork, until the flour resembles course crumbs.
~Slowly add 1 cup hot water and mix until the dough comes together.
~Place dough on a lightly floured surface and knead 30-40 times.
~Cover the dough and let it rest for 30 minutes.
~Divide dough in 16 equal pieces.
~Roll each piece into a ball.
~Allow the dough to rest for 10 minutes.
~Roll each dough into a very thin semi-round tortilla.
~Line a cookie sheet with paper towels.
~Heat oil in a heavy sauce pan to 350 degrees.
~Cut tortillas into small triangles.
~Carefully place in hot oil and cook for 30-60 seconds per side, or until a light golden brown.
~Remove from oil and place on cookie sheet.
~Sprinkle both sides with desired amount of cinnamon sugar.
~Repeat until all tortillas are cooked.


Variations:
`sprinkle lightly with sea salt for a sweet/salty taste.
`omit cinnamon sugar and sprinkle with sea salt.

Stuffed Chicken Breast

Who doesn't love stuffed chicken breasts?  It takes a little work, but isn't hard.  You will impress your family and friends with this recipe.

STUFFED CHICKEN BREASTS
(serves 4)

Ingredients:
*3 tablespoons water
*3-4 cups fresh spinach, stems removed
*3 garlic cloves, minced
*1/2 small onion, chopped
*1 egg white
*2 teaspoons water
*1/2 cup italian bread crumbs
*1/2 cup all purpose flour
*3 tablespoons olive oil
*4 boneless, skinless chicken breast halves
*1/2 pound fresh ricotta cheese
*3 cups fresh spinach, stems removed
*1/4 cup fresh grated parmesan cheese
*1 egg, beaten
*2 teaspoons italian seasoning
*1 1/2 cups mozzarella cheese, divided
*1 1/2 cups spaghetti sauce (I make my own)

Directions:
~ In a large skillet, sauté spinach, onion & garlic in water over medium heat, until spinach is wilted.
~Remove from heat and place into a large bowl and allow to cool.
~Add ricotta cheese, parmesan cheese, egg, italian seasoning and 3/4 cup mozzarella cheese to spinach mixture and mix well.
~Preheat oven to 350 degrees.
~Pound out chicken breasts until around 1/2 inch thick.
~In a small bowl whisk egg white & water together.
~Mix bread crumbs & flour in large plate.
~Dip chicken breasts into egg white mixture.
~Drag one side of chicken into bread crumb mixture.
~Add olive oil to skillet that was used for spinach.
~Place chicken in pan, breaded side down.
~Cook for 3-4 minutes.
~Remove from skillet.
~Place chicken on a clean surface, breaded side down.
~Fill chicken breasts with stuffing and fold in half (secure with toothpicks if needed).
~Spray a 9x13 inch pan with cooking spray.
~Place stuffed chicken into prepared pan.
~Pour spaghetti sauce over chicken.
~Cover with aluminum foil.
~Bake  30 minutes or until chicken is done.
~Remove from oven and remove aluminum foil.
~Sprinkle remaining mozzarella cheese over chicken and return to oven.
~Bake for another 5-10 minutes or until cheese is melted.

Spaghetti Sauce

Homemade spaghetti sauce has so much flavor and is so easy to make.  The best thing is you can make it ahead of time and fresh or can it.  You then have it ready anytime to you want it.

SPAGHETTI SAUCE

Ingredients:
*2 teaspoons olive oil
*1 medium onion, chopped
*6 garlic cloves, minced
*2 (28 ounce) cans whole Italian peeled tomatoes (I use the tomatoes I can)
*1 1/2 teaspoons salt
*1/2 teaspoon black pepper
*1 teaspoon granulated sugar
*2 bay leafs
*1 1/2 teaspoon dried oregano
*1 teaspoon dried basil

Directions:
~In a large saucepan over medium heat, sauté garlic and onion in the olive oil, until onion is translucent (careful not to burn the garlic).
~Stir in the rest of the ingredients.
~Reduce heat to low, cover and simmer for 2 - 3 hours or cook in slow cooker for 5-6 hours.
~If you like your spaghetti sauce smooth (my family does), use an immersion blender or blender to blend up the tomatoes.  
~Serve over spaghetti or chicken.

Spinach Orzo Salad

I love these mixture of flavors.  Very easy to make.  If you are like my family (minus me) you might want to leave out the olives.  Great by itself or to go along with some chicken.

SPINACH ORZO SALAD

(serves 6-8)

Ingredients:

*3 tablespoons olive oil

*3 tablespoons red wine vinegar

*1 garlic cloves minced

*1/4 teaspoon salt

*dash of red pepper flakes

*1 pound orzo pasta, cooked for 6 minutes

*1 red bell pepper, diced small

*1 yellow bell pepper, diced small

*1 (6 ounce) jar marinated artichokes, drained & chopped (keep liquid)

*5 ounces feta cheese, crumbled

*1/4 cup kalamata olives, sliced thin

*4 green onions, chopped

*1/2 cup red seedless grapes, sliced 

*2 small tangerines, peeled & sectioned

*8 ounces baby spinach leaves, lightly chopped

Directions:

~In a small sauce pan, over low heat, heat up olive oil & minced garlic for 3-5 minutes.

~Remove from heat and allow to sit for at leaf 10 minutes.

~In a large bowl, add chopped vegetables, fruit & cheese.

~Add spinach and mix well.

~Add cooked, drained hot orzo pasta.

~Stir into veggie & fruit mixture.

~Pour artichoke liquid & red wine vinegar into olive oil.

~Add salt & red pepper flakes into olive oil mixture.

~Pour over salad and mix well.  

~Chill and enjoy.

Variations:

`add 1 cup sliced fresh strawberries

`add 1/2 cup fresh raspberries

Sweet & Sour Pork

This takes a little time, but is not hard to make at all.  Very good.  I use a butterfly pork chop and brine it before making this recipe.  It makes for very tender pork.  I like to serve it over rice.

SWEET & SOUR PORK
(serves 4)

Ingredients:
*1 pound butterfly pork chop, cut into 1-inch cubes
*1/2 cup kosher salt
*4 cups water
*1/3 cup granulated sugar
*3 tablespoons ketchup
*2 tablespoon soy sauce
*1/4 teaspoon salt
*1/3 cup pineapple juice
*1/3 cup white vinegar
*1 garlic clove, minced
*1 tablespoon + 1 teaspoon corn starch
*5 tablespoons water
*1/2 cup all-purpose flour
*1/3 cup corn starch
*1 teaspoon black pepper
*2 eggs whites, lightly beaten
*1 tablespoon vegetable oil
*1/3 cup water
*1 large carrot, peeled and sliced into 1-inch diagonal pieces
*1/2 red bell pepper, cut into small cubes
*1/2 green bell pepper, cut into small cubes
* 3/4 cup fresh pineapple, cut into chunks
*3-4 cups ole for deep-frying, or as needed

Directions:
~In a medium bowl, marinated pork in 4 cups water & 1/2 cup kosher salt.
~Marinate for 1 hour, remove pork and rinse.
~In a small bowl, combine sugar, ketchup, soy sauce, 1/4 teaspoon salt, pineapple juice, vinegar & garlic.
~In a separate bowl, mix 5 tablespoons water, 1 tablespoon & 1 teaspoon cornstarch.  Mix until cornstarch is dissolved.
~In a heavy pot or wok, heat the oil to 375 degrees.
~In a medium bowl, combine flour, 1/3 cup cornstarch & black pepper.
~Stir in egg whites & enough water to make the batter thick enough to stick to the pork .
~Dip pork chops into bater.
~Carefully drop in, and cook until a golden brown (do this in batches so you don't overcrowd the pot or wok).
~Remove and let drain on paper towels.
~In a small saucepan, bring sweet & sour sauce to a boil, over medium heat.
~Add carrots, green peppers, red peppers & pineapple to sauce.
~Bring to a boil again and pour in cornstarch mixture,  stirring until thickened.
~Place pork over hot rice & pour sauce over it.

Helpful Hint:

`if you prefer your veggies to be more tender; put veggies into a microwavable bowl with 1 tablespoon water.  Cover with plastic wrap and microwave for a 2-3 minutes.  Then put them into a the sauce before adding the cornstarch mixture.  

Variation:

-I will often skip the batter and just dust the pork with flour.   

S'more Krispie Treats

Rice Krispie Treats meet S'mores.  I don't image it's low in calories, but oh how delicious.

S'MORE KRISPIE TREATS

(serves 24)

Rice Krispie Ingredients:

*1 cup light corn syrup

*1 cup granulated sugar

*1 cup peanut butter

*6 cups Golden Grahams

*1 teaspoon pure vanilla extract

Filling Ingredients:

*2 cups mini marshmallows

*Hershey's chocolate bars, broken into pieces (I use about 4 of them)

Rice Krispie Directions:

~Spray a 9x13 inch baking dish with cooking spray.

~Preheat oven to 350 degrees.

~In a large saucepan combine 1 cup corn syrup and 1 cup grnulaated sugar

~Cook over medium heat, stirring often until sugar is dissolved and just short of a boil.

~Remove from heat.

~Stir in 1 teaspoon vanilla and 1 cup peanut butter. Stir until peanut butter is melted.

~Add 6 cups Golden Grahams  and stir until well coated.

~Pour half of the mixture into a greased 9x13 inch baking dish.

~Sprinkle 2 cups mini marshmallows evenly over the mixture.

~Add broken up chocolate bars evenly over marshmallows.

~Spread remaining cereal mixture over top.

~Place in oven and bake for about 4 minutes.

~Remove from oven and allow to set before cutting.

Chocolate Buttercream Frosting

Homemade frosting is so easy and quick to make.  It makes any cake taste better.  Once you try this, you may never buy store bought again.

CHOCOLATE BUTTERCREAM FROSTING
(makes 4 cups)

Ingredients:
*1/3 cup butter
*2 1/4 cups powdered sugar
*2 squares unsweetened chocolate, melted
*1 tablespoon unsweetened cocoa
*1 teaspoon pure vanilla extract
*2 1/4 - 2 1/2 tablespoons heavy cream

Directions:
~Mix all ingredients until smooth and to your desired consistency.
~Spread on cake, cookies or brownies.

Moist Yellow Cake

I have tried many, many homemade yellow cakes.  They are normally to heavy and they dry out way to quick.   This one is wonderful.  It stays moist for days.  We normally like chocolate frosting on it, but put whatever flavor you like.

MOIST YELLOW CAKE
(serves 12)

Ingredients:
*2 1/2 cup all-purpose flour
*1 1/2 cups granulated sugar
*1 teaspoon salt
*3 1/4 teaspoons baking powder
*1 1/4 cups buttermilk
*3 teaspoons vegetable oil
*1/2 cup butter, softened
*1 tablespoon pure vanilla extract
*3 large eggs

Ingredients:
~Preheat oven to 350 degrees.
~Spray a 9x13 inch pan (or 2-10 inch) with a cooking spray.
~Dust pan(s) lightly with flour.
~In a large mixing bowl, mix flour, sugar, salt & baking powder.
~Add butter, milk, oil & vanilla to flour ingredients.
~Mix on medium speed for 1 1/2 - 2 minutes, scrapping the sides of the bowl, to incorporate it well.
~Add eggs and mix for another 2 minutes.
~Pour into prepared pan(s).
~Bake for 20-30 minutes or until take springs back when touched lightly the center.
~Let cake cool completely before frosting.  If using the round pans, allow cakes to cool for 10 minutes and flip gently onto a wire rack and allow to cool.


 Helpful Hints:
`If you plan on making a layer cake, line the prepared cake pan with waxed paper.  Remove paper when you remove cake from pans.
`I always wrap 10 take with plastic wrap until it cools completely.  This helps keep the cake extra moist.

Chicken Cordon Bleu Pita

I am a chicken cordon blue fan as long as it's homemade.   The mixture of the ingredients just go together wonderfully.   One day I decided to make it into a pita and boy was it good.    Simple to make and it doesn't take much time.

CHICKEN CORDON BLEU PITA
(serves 4)

Ingredients:
*2 chicken boneless, skinless chicken breasts, sliced into 2-inch thickness
*1 cup buttermilk
*1/4 cup all-purpose flour
*1/4 cup italian bread crumbs
*1 teaspoon paprika
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*1 tablespoon butter or oil
*4 slices baked deli ham, cut thin
*4 slices swiss cheese
*1/4 cup chicken stock
*1/2 teaspoon chicken granules
*1 1/2 teaspoons cornstarch
*1/2 cup heavy whipping cream
*4 pita breads

Directions:
~In a medium bowl, place chicken & buttermilk.
~Allow to marinate for at least 1 hour.
~In a shallow pan, mix flour, bread crumbs, paprika, salt & pepper.
~Place a slice of ham & cheese on each pita.
~Let butter melt in a large skillet over medium heat.
~Remove chicken from buttermilk and let any excess drip off.
~Coat chicken in breadcrumb mixture.
~Place chicken into skillet and cook for about 5-6 minutes and then flip and allow to cook on other side for another 5-6 minutes, or until chicken is done.
~Remove from skillet and put over cheese.
~Pour chicken stock in the same skillet that the chicken was cooking in.
~Use a whisk to stir chicken stock and chicken drippings.  Cook until it starts to boil.
~In a small bowl, blend cornstarch with the heavy cream.
~Whisk slowly into the skillet.
~Cook, stirring until thickened and pour evenly over the chicken.
~Top with shredded lettuce.
~Fold pita in half and enjoy.

Variations:
`Add chopped tomatoes, when adding lettuce.
`Substitute a tortillas for the pita.
`Leave off sauce to make it more figure friendly.
`In a small skillet, sprayed with a cooking spray, heat up pita bread.  Once heated add cheese, ham, chicken & sauce.

Bacon Cheeseburger Quesadillas

Yummy, yummy, yummy.   A quick, easy and good meal.  Great with soups or all by itself.  If you like bacon cheeseburgers you will like this.

BACON CHEESEBURGER QUESADILLA
(serves 4)

Ingredients:
*1/2 lean ground beef
*4 slices bacon, cooked & crumbled
*1/4 small onion, chopped
*1/4 - 1/2 cup fresh mushrooms, chopped (optional)
*1/4 cup dill or sweet relish (optional)
*1/2-1  cup sharp shredded cheese.
*4 slices provolone cheese
*ketchup, mustard & mayo (use whatever you like on your burger)
*8  (6 inch) tortillas
*butter

Directions:
~In a large skillet, cook ground beef, onion, mushroom & relish.  Cooking until ground beef is browned.
~Drain any grease.
~Add shredded cheese and mix until melted.
~Lay 4 tortillas out flat.
~Place a slice of provolone cheese on each tortilla.
~Divide beef mixture evenly over cheese.
~Add ketchup, mustard or mayonnaise or all three for a slop burger over beef mixture.
~Place the rest of the tortillas over the top.
~Spred butter over top of tortilla.
~Place tortilla butter side down onto a hot griddle or skillet (over medium heat).
~Spread butter over other side of tortilla.
~Once tortilla is a golden brown, flip and grill on other side until tortilla is brown.

Variations:
`add chopped jalapeño peppers right before grilling.
`add red or green bell peppers to burger mixture at the start of the cooking.

Bacon-Chicken-Potato Soup

I had extra bacon & it was a cold winter Michigan day so I put this recipe together.   It was a hit.   I like quick soups.

BACON-CHICKEN-POTATO SOUP
(serves 8)

Ingredients:
*6 slices bacon, cooked & crumbled
*1 boneless skinless chicken breast, cooked & shredded
*2 tablespoon butter
*1 large onion, chopped
*3 stalks celery, chopped
*2 garlic cloves, chopped
*3 medium carrots, sliced
*4-6 russet potatoes (6 cups), peeled & cubed
*6-8 cups chicken stock
*1 teaspoon poultry seasoning
*1 teaspoon dried oregano
*1 teaspoon dried basil
*2 bay leafs
*1 teaspoon salt
*1 teaspoon ground black pepper
*2 cups shredded cheddar cheese

Directions:
~In a large stock pot, melt butter.
~Add carrots and potatoes and sauté for 3-4 minutes.
~Add remaining veggies and sauté for another 2-3 minutes.
~Add chicken stock, poultry seasoning, oregano, basil, bay leafs, salt and pepper.
~Bring to a boil.
~Reduce heat to simmer and allow to simmer for 45 minutes or until potatoes & carrots are tender.
~Using a potato masher, blender or immersible blender to blend all the veggies to semi-smooth.
~Add chicken, bacon & cheese and simmer for another 10 minutes, stirring often.

Instant Pot Directions:
~Turn instant pot to sauté.
~Cook bacon until crisp
~Remove bacon, crumble and set aside.
~Once hot, add carrot and potatoes and sauté for 4 minutes.
~Add remaining veggies and sauté fr 2-3 minutes.
~Add chicken stock, poultry seasoning, oregano, basil, bayleaf, salt and pepper.
~Bring to a boil.
~Turn off sauté mode and turn on pressure cook mode.
~Pressure cook for 15 minutes.
~Do a quick release.
~Using a potato masher or immersible blender, blend veggies until semi-smooth.
~Add cooked shredded chicken, bacon, cheese. Cover and allow to sit for 5 minutes to melt the cheese.

Pretzel Bites with Mustard Sauce

This is a great party food.  It is great hot or room temperature.  If you don't like the mustard sauce, make a cheese sauce or just serve plain.  Bring these to a party and they will be gone in a flash.   Kids & Adults enjoy them.

PRETZEL BITES WITH MUSTARD SAUCE
(makes approximately 150)

Pretzel Ingredients:
*1 1/2 cups warm water
*1 tablespoon sugar
*2 teaspoons kosher salt
*2 1/4 teaspoons active dry yeast
*4 1/2 cups all purpose flour
*4 tablespoons butter, melted
*2 1/2 quarts water
*2/3 cups baking soda
*1 large egg yolk beaten
*1 tablespoon water
*1/8 cup kosher salt or pretzel salt for topping.

Mustard Sauce Ingredients:
*1/2 cup dijon mustard
*1/4 cup mustard
*4 tablespoon mayonnaise
*1 teaspoon honey
*1 tablespoon freshly squeezed lemon juice
*1/2 teaspoon salt
*1/4 teaspoon black pepper

Pretzel Directions:
~In a small bowl, combine 1 1/2 cups water, 1 tablespoon sugar and 2 teaspoons salt.
~Sprinkle 2 1/4 teaspoons yeast over water.
~Let sit for 10 minutes to allow yeast to proof.
~Place 4 1/2 cups flour into a large bowl.
~Make a well in the center.
~Add 4 tablespoons melted butter and yeast mixture into the flour well.
~Mix to form dough.
~Knead dough on a clean lightly floured surface until smooth, or use the dough hook on your mixer.
~Lightly oil a large bowl.
~Place pretzel dough in bowl & turn to coat.
~Cover with a clean damp cloth or plastic wrap and let rise in a warm draft free area until doubled in size (about 1 hour).
~Preheat oven to 450 degrees.
~Line cookie sheets with parchment paper and spray with a cooking spray.
~In a large pot, bring 2 1/2 quarts water & 2/3 cup baking soda to a boil.
~While you are waiting for the water to boil, turn the dough out onto a lightly oiled surface.
~Mix 1 beaten egg & 1 tablespoon water into a small bowl.
~Divide the pretzel into 8 pieces.
~Roll each piece into a long rope (about 22-24 inches long).
~Cut each rope into about 1-inch pieces.
~Drop dough into boiling water for about 30 seconds.
~Remove pretzel from water.
~Place on cookie sheet.
~Brush top of each pretzel with egg wash.
~Sprinkle with desired amount of kosher salt.
~Bake for 13-15 minutes.
~Remove from oven, and allow to cool on a wire rack for 5 minutes.

Mustard Sauce Directions:
~Whisk 1/2 cup dijon mustard, 1/4 cup yellow mustard, 4 tablespoons mayonnaise, 1 teaspoon honey, 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
~I like to let mine set in the refrigerator for an hour before using (I make it before I start the pretzels).