Bacon Butter Burger

Disclaimer: this is not a low fat burger, but it's oh so good.    Once in a while you just need to splurge.      I also like to sub the aioli sauce with a homemade burger spread.  To be honest, I like the burger spread best, but enjoy both.

BACON BUTTER BURGER
(makes 4)

Butter Ingredients:
*1/2 pound butter, softened
*1 teaspoon dried basil
*1 teaspoon dried parsley
*1/2 teaspoon dried chives
*1/4 teaspoon ground black pepper
*1/8 teaspoon salt
*2 garlic cloves, minced
Aioli Ingredients:
*1 cup mayonnaise
*juice from 1 small lime
*1 teaspoon paprika
*1/4 teaspoon ground cumin
*1 garlic bulb, roasted

Burger Ingredients:
*1 1/2 - 2 pounds ground beef
*1 teaspoon Worcestershire sauce
*1 teaspoon salt
*1 teaspoon ground black pepper
*8 slices of bacon
*4 slices of your favorite cheese
*4 large hamburger buns (I either make my own or buy some from Fudrucker's)
*1 teaspoon butter, softened
*dill pickle slices(optional)
*slice onions (optional)
*lettuce (optional)

Directions:
~In a small bowl, mix softened butter, basil, chives, 1/4 teaspoon pepper, 1/8 teaspoon salt and minced garlic.
~Scoop into a piece of plastic wrap and form butter into a log.
~Wrap completely up and refrigerate for 2 hours.
~Blend mayonnaise, lime juice, paprika, cumin and roasted garlic in a food processor until smooth and refrigerate for 2 hours.
~Cook bacon and set aside.
~Spread butter onto inside of each bun and toast, set aside.
~Mix worcestershire sauce, salt and pepper together.
~Form hamburger into 8 patties.
~Place a slice of butter mixture on top of four patties.
~Place another patty over butter mixture and seal the two patties together.
~Place burgers on a baking sheet or cast iron pan.
~Preheat oven to broil.
~Cook burgers to desired doneness (flip only if necessary).
~Remove pan from oven.
~Add another slice of butter to the tops of each burger and place a slice of cheese over the butter.
~Return to broil, just until cheese is melted.
~Place burgers on toasted buns.
~Spread Aioli sauce over top bun.
~Add bacon on top of burger.
~Add onion, pickle and lettuce over bacon if desired.

Pecan-Coconut-Chocolate Pie

Such a good creamy pie.  You can omit the pecans and coconut if and just eat plain chocolate if you like.  Both ways are so good.

PECAN-COCONUT-CHOCOLATE PIE
(makes 1 pie, plus some extra pudding for the side)


Ingredients:
*1/2 cup toasted coconut
*1/2 cup toasted pecans, chopped
*1-graham cracker crust
*1 1/2 cups sugar
*1/4 cup cornstarch
*1/4 teaspoon salt
*3 cups whole milk
*4 large egg yolks, beaten
*1 (3.5 ounce) bar of Ghiradelli chocolate, chopped
*1/2 cup semi-sweet chocolate chips
*2 1/2 teaspoon butter
*1 1/2 teaspoon pure vanilla extract

Diretions:
~Whisk sugar, cornstarch, and salt into a medium saucepan.
~Pour milk and egg yolks into sugar mixture and whisk until mixed well.
~Cook over mediu meat, until  mixture just starts to boil and become thick, stirring continuously (about 5-9 minutes).  Don't over cook.
~Remove from heat and whisk in butter, chocolate and vanilla, until butter is melted and mixture is smooth.
~Pour into pie crust until full (pour any remaining chocolate into small bowls for pudding).
~Allow to sit for 15 minutes.
~Sprinkle coconut and pecans over top of pie.
~Refrigerate for at least 4 hours.

Chicken Alfredo Soup

Easy and quick to make, and very tasty. Dinner will be ready with in a half hour.  Add some warm Italian bread for a tasty meal.
 

CHICKEN ALFREDO SOUP
(serves  5)

Ingredients:
*3 tablespoons butter
*1 medium carrots, peeled and chopped small
*1 small, yellow onion, chopped small
*2 garlic cloves, minced
*1 pound boneless skinless chicken breasts, cut into bite-size pieces
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/4 cup all purpose flour
*1 (32 ounce) container chicken stock (I make my own)
*1 cup half & half
*1 teaspoon crushed red pepper flakes
*2 cups cheese tortellini (I use fresh, but you can use frozen)
*2 cups fresh parmesan cheese, shredded
*1 cup fresh baby spinach, chopped

Directions:
~In a large stock pot, over medium heat melt the butter.
~Add carrots and cook for 3 minutes, stirring often.
~Add onions, and cook until onions are translucent about 2-3 minutes, stirring often.
~Add garlic and cook another 20-30 seconds, stirring continuously.
~Add chicken, salt and pepper.
~Cook for about 5-6 minutes, stirring often to cook all sides of chicken.
~Add flour and cook for another 1-2 minutes, stirring continuously.
~Add chicken stock and red pepper flakes for about 8-10 minutes until soup starts to thicken, stir often.
~Add half & half and cook 1 minute stirring continuously.
~Add tortellini to soup and cook until al dente (frozen will take a little longer).
~Add cheese 1/2 cup at at time, and stir until melted.
~Add chopped spinach and cook for another 1-2 minutes or until spinach is melted, stir continuously.

Spicy Salsa Chicken Tacos

You can make this with a mild salsa or as spicy salsa as you want.  I like a little kick to it.  I also like to make my own flour tortillas for this recipe and I normally will deep fry the tortilla.

SPICY SALSA CHICKEN TACOS
(serves 5)

Ingredients:
*2 pounds boneless skinless chicken breasts
*2 teaspoon chili powder
*1 1/2 teaspoons cumin
*1 teaspoon onion powder
*1 teaspoon garlic powder
*1/2 teaspoon salt
*1 teaspoon ground black pepper
*2 garlic cloves, minced
*1 1/2 cups of spicy salsa (I can my own)
*3 tablespoons fresh cilantro, chopped (or 2 teaspoons dried)
*10 flour tortilla (optional:fry in a little hot oil until lightly browned and fold in half)
*1 -2 cups Mexican blend cheese
*1 small yellow onion chopped (optional)
*Romaine lettuce, shredded (about 1 1/2 cups)
*1 tomato, diced (optional)
*Sour cream (optional)
*Hot Sauce (optional)

Slow Cooker Directions:
~Place chicken in slow cooker.
~In a small bowl, mix chili powder, cumin, onions powder, garlic powder, salt and pepper together.
~Sprinkle over chicken on both and rub in.
~Sprinkle minced garlic over chicken.
~Pour salsa over chicken.
~Cook for 4-6 hours at the high setting.
~Remove chicken, and carefully shred.
~Return to slow cooker and add chopped cilantro (or dried)
~Cook for another 10 minutes.
~Lift meat with a slotted spoon (or use thongs and let the liquid drip off) and place on tortilla.
~Add desired toppings, chopped onion, lettuce, tomato, cheese, sour cream and a couple drops of hot sauce.

Instant Pot Directions:
~Add 1 teaspoon of olive oil to bottom of instant pot pan.
~In a small bowl, mix chili powder, cumin, onions powder, garlic powder, salt and pepper together.
~Sprinkle over chicken on both and rub in.
~Sprinkle minced garlic over chicken.
~Put lid on, and turn vet to sealing.
~Set Instant Pot to Poultry mode for 14 minutes or Pressure Cook for 13 minutes.
~Do a quick release.
~Remove chicken, and carefully shred.
~Return to instant pot pan and add chopped cilantro (or dried)
~Allow to sit for 2 minutes.
~Lift meat with a slotted spoon (or use thongs and let the liquid drip off) and place on tortilla.
~Add desired toppings, chopped onion, lettuce, tomato, cheese, sour cream and a couple drops of hot sauce.

Coffee Caramel Cheesecake

This is a big hit when I bring it to gatherings.   Normally it's eaten up very quickly.  The stronger the coffee the more the coffee taste will come out in the cheesecake.  

CARAMEL CHEESECAKE
(serves 8-10)

Crust Ingredients:
*15 graham crackers, crushed
*1/2 teaspoon ground cinnamon
*2 tablespoons butter, melted

Cheesecake Ingredients:
*3 (8 ounce) packages cream cheese, softened
*1 cup granulated sugar
*3 large eggs
*1 cup sour cream
*1/4 cup very strong coffee
*1 1/2 teaspoons pure vanilla extract

Topping Ingredients:
*Caramel Ice Cream topping (I make my own)
*1 cup heavy whipping cream
*2 tablespoons powdered sugar
*1 teaspoon pure vanilla extract

Crust Directions:
~Spray a 9-inch springform pan with cooking spray.
~In a small bowl, mix graham cracker, cinnamon and butter together.
~Once mixed well, press into bottom of prepared pan.
~Chill in the refrigerator for 15 minutes.

Cheesecake Directions:
~Preheat oven to 350 degrees.
~In a large mixing bowl, beat cream cheese until fluffy.
~Slowly add 1 cup of granulated sugar, until well mixed.
~Add eggs, 1 at time, mix well after each egg.
~Stir in sour cream, coffee and vanilla.
~Wrap bottom and sides of springform pan with aluminum foil.
~Pour batter over crust.
~Set springform pan into a larger pan (I use a lasagna pan).
~Very carefully pour water into pan, being careful not to splash water into cheesecake mixture (enough water to cover bottom of pan about 1/2 inch deep).
~Bake for 1 hour.
~Turn oven off, but do not open the door or remove the cheesecake.
~Allow to cool in oven for 5-6 hours (removing to early may cause it to crack).

Whip Cream Directions:
~Beat heavy cream into a chilled mixing bowl until foamy (I use my whisk attachment).
~Gradually add powdered sugar and vanilla extract.
~Continue beating until stiff peaks form, when lifting up your beater or whisk.
~Put desired amount of whip cream over cooled cheesecake.
~Drizzle with caramel sauce.

Hamburger Soup

Super easy and quick soup to make.  It's one of the few soups that I put frozen veggies in (sometimes I do fresh).  You may want to add a little shredded cheese over the top once you've served it up.

HAMBURGER SOUP
(serves 8)

Ingredients: 
*3 medium potatoes, peeled and diced small (I use Idaho)
*1 large yellow onion, diced
*1 pound lean ground beef (sometimes I use 1 1/2 pounds)
*3 garlic cloves, minced
*1 (28 ounce) can diced tomatoes with the juice
*2 (14.5 ounce) cans beef broth
*1 (10.3/4 ounce) can condensed tomato soup
*2 teaspoons Worcestershire sauce
*2 teaspoons Italian seasoning
*2 bay leafs
*1 teaspoon ground black pepper
*1 teaspoon salt
*3 cups frozen mixed veggies (or chopped fresh veggies)

Directions:
~In a stock pot, brown onions, ground beef and garlic until hamburger is no longer pink (chopping the hamburger as you cook it).
~Add diced tomatoes, beef broth, tomato soup, Worcestershire sauce, Italian seasoning, bay leafs, pepper, and salt.
~Simmer for 10-15 minutes.
~Add frozen veggies and simmer for another 20 minutes.

 Instant Pot Directions:
~Sauté mode and add 1tablespoon olive oil.
~Add potatoes and onions and sauté for 4-5 minutes.
~Add lean hamburger and garlic.  Cook until no longer pink.
~Add a little bit beef broth and with a wooden spoon scrap to loosen drippings off of the bottom of the pan.
~Add rest of ingredients and put lid on.
~Turn off sauté mode and put on pressure cook mode for 15 minutes.
~Allow slow release for 10 minutes and then do a quick release.

BBQ Chili Pasta Soup

Just a little different twist on a good old fashion soup.  You can substitute the pork with ground beef its you prefer.   Both are equally as good.  I omit the jalapeño pepper, because my husband doesn't like spicy things.

BBQ CHILI PASTA SOUP
 (serves 8)

Ingredients:
*1 tablespoon olive oil
*1 large yellow onion, chopped
*1 green bell pepper, chopped
*2 garlic cloves, minced
*1 tablespoons chili powder
*1 1/2 teaspoons ground cumin
*1/2 teaspoon dried basil
*1/2 teaspoon dried oregano
*1 teaspoon salt
*1 teaspoon ground pepper
*1 1/2 pounds ground beef
*1 jalapeño pepper,  seeds removed and finely chopped (optional)
*1 quart stewed tomatoes or diced tomatoes (I make my own)
*1 (32 ounce) container chicken stock or bone broth (I make my own)
*1 cup beer
*1 bay leaf
*1 (6 ounce) tomato paste (if you like your soup thicker add 2 cans)
*1/4 cup barbecue sauce
*1 (15 ounce) can  chili beans (do not rinse)
*1 cup of your favorite pasta, cooked and drained

Directions:
~Heat 1 tablespoon olive oil in a large stock pan or dutch oven over medium-high heat.
~Add 1 chopped green peppers and 1 chopped onion.
~Sauté for 2 minutes and then add the 2 minced garlic cloves.
~Sauté onions are soft.
~Add 1 tablespoon chili powder, 1 1/2 teaspoons cumin, 1/2 teaspoon basil, 1/2 teaspoon oregano, 1 teaspoon salt and 1 teaspoon ground black pepper.
~Stir for 1 minute.
~Add 1 1/2 pounds ground beef and sauté until browned.
~Mix in 1 jalapeños (remove the seeds if you only like a little heat)
~Stir in 1 quart stewed tomatoes, 1 (32 ounce) chicken stock, 1 cup beer, 1 (6 ounce) tomato paste and 1/4 cup barbecue sauce.
~Bring to a boil, stirring often.
~Reduce heat, and simmer for 1 1/2 - 2 hours.
~Mix in 1 (15 ounce) can chili beans, and simmer for anther 10 minutes.
~Mix in 1 cup cooked pasta.

Instant Pot Directions:

~Set Instant pot on sauté mode.

~Once hot, heat olive oil in liner.

~Add 1 chopped green peppers and 1 chopped onions.
~Sauté for 2 minutes and then add the garlic.
~Sauté onions are soft.
~Add 1 tablespoon chili powder, 1 1/2 teaspoons cumin, 1/2 teaspoon basil, 1/2 teaspoon oregano, 1 teaspoon salt and 1 teaspoon ground black pepper.
~Stir for 1 minute.
~Add 1 1/2 pounds ground beef and sauté until browned.
~Mix in 1 jalapeño pepper  (remove the seeds if you only like a little heat)
~Stir in 1 quart stewed tomatoes, 1 (32 ounce) container chicken stock, 1 cup beer, 1 (6 ounce) can tomato paste and 1/4 cup barbecue sauce.
~Put lid on and seal.
~Pressure cook for 30 minutes.

~Quick release.

~Add 1 (15 ounce) can chili beans, and pressure cook for 1 minute.

~Quick release.

~Add 1 cup cooked pasta.

Zucchini Carrot Apple Bread

This is so moist and tasty.  It must be healthy with all the fruit and veggies in it, right?   I do love the orange glaze on top, but it's just as good without it.

ZUCCHINI CARROT APPLE BREAD
(makes 2 loafs)

Ingredients:
*1 cup butter, melted
*2 cups granulated sugar
*3 large eggs
*juice squeezed from one orange (about 1/3 cup)
*2 teaspoons pure vanilla extract
*3 1/2 cups all-purpose flour
*2 1/2 teaspoons baking powder
*1/2 teaspoon salt
*1/2 teaspoon baking soda
*2 1/2 teaspoon baking powder
*1 1/4 teaspoons ground cinnamon
*1/4 teaspoon ground nutmeg
*2 cups shredded carrots
*1 cup shredded zucchini, seeds removed
*1 cup diced, peeled apples
*1/2 cup pecans or walnuts, chopped

Topping Ingredients:
*1/2 cup cream cheese, softened
*1/4 cup butter, softened
*1/4 teaspoon ground cinnamon
*2-3 cups powdered sugar
*3 teaspoons orange juice
*1/2 teaspoon grated orange peel

Bread Directions:
~Preheat oven to 350 degrees.
~Spray 2 loaf pans (8x4 inch) with cooking spray and then coat with flour.
~Place 1 cup shredded zucchini in a clean towel and squeeze any excess liquid from it.
~Place zucchini in a mesh strainer over a bowl and set aside.
~In a large mixing bowl, whisk together 3 1/2 cups four, 1/2 teaspoon 1/2 teaspoon salt, 1/2 teaspoon baking soda, 2  1/2 teaspoons baking powder, 1 1/4 teaspoons ground cinnamon and 1/4 teaspoon nutmeg.
~In another mixing bowl, cream together 1 cup melted butter and 2 cups sugar.
~Stir in 3 eggs, 1 egg at a time.
~Stir in 1/3 cup orange juice and 2 teaspoons vanilla extract.
~Fold flour mixture into egg mixture.
~Gently fold in 2 cups shredded carrots, 1 cup drained zucchini, 1 cup diced apples, and 1/2 cup nuts.
~Pour into prepared loaf pans.
~Bake for 55-65 minutes, or until bread springs back when gently pressed with fingers.
~Remove from oven and allow to cool for 10 minutes.
~Remove from pans and allow to cool completely on a cooling rack.

Topping Ingredients:

~In  a small bowl, cream 1/4 cup butter, 1/2 teaspoon orange zest, 1/4 teaspoon cinnamon and 1/2 cup cream cheese until mixed well.
~Add 2 cups of powdered sugar and mix in well.
~Drizzle in 3 teaspoons orange juice 1 teaspoon at a time until desired consistency.
~Drizzle over cooled bread.

~Allow for glaze to set before cutting bread.

Swedish Meatballs

I do not like gravy, but love this.   Easy and quick to make.  Put it over noodles, mashed potatoes or eat as is.

SWEDISH MEATBALLS
(serves 6)

Ingredients:
*2 tablespoons butter
*1/2 medium yellow onion, chopped fine
*1/2 teaspoon salt
*1 1/2 pound ground beef
*1/2 pound ground pork
*3 cloves garlic, minced
*2 large eggs
*1/4 cup whole milk
*1/2 teaspoon ground black pepper
*1/2 teaspoon Italian seasoning
*1/2 teaspoon dried parsley
*1/3 cup bread crumbs
*3 tablespoon butter
*3 tablespoons all-purpose flour
*2 cups beef stock
*1 cup whole milk or heavy cream
*2 teaspoons Worcestershire sauce
*1 teaspoon salt
*1 teaspoon ground black pepper
*1 teaspoon dried parsley

Directions:
~Melt 2 tablespoons butter in a large skillet over medium heat.
~Cook and stir onion and 1/2 teaspoon salt in butter until onion begins to turn translucent (about 6 minutes).
~Add garlic to pan and cook for another 1-2 minutes, stirring often (be careful not to burn garlic)
~Transfer onion and garlic mixture in to a large mixing bowl and allow to cool for about 5 minutes.
~Mix in, eggs, milk, bread crumbs, 1/2 teaspoon pepper, and 1/2 teaspoon Italian bread crumbs.
~Stir until mixture is mixed well.
~Add ground beef and pork and mix (do not over mix).
~Cover with plastic wrap and refrigerate for at least 1 hour.
~Preheat oven to 400 degrees.
~Remove mixture from refrigerate and make desired size meatballs (I use a cookie scoop) (if you have wet hands it is easier to form the meatballs).
~Spray a baking pan with cooking spray.
~Place meatballs on baking pan.
~Bake for about 20-25 minutes.
~Remove meatballs from pan and set aside.
~Scrape about 2 tablespoons of the  meat drippings into a large skillet (or use 2 tablespoons butter).
~Over medium heat, whisk flour into drippings/butter and cook until a golden brown (2-4 minutes).
~Slowly whisk beef broth into mixture.
~Turn heat up to medium-high.
~Stir in Worcestershire sauce, salt & pepper and parsley.
~Stir in milk/heavy cream, and simmer until slightly thickened (4-6 minutes).
~Add meatballs and allow them to cookie the sauce over low heat until warmed through  (5-6 minutes).

Chicken-Mashed Potato Bowl

You can make this with grilled chicken to make it healthier if you choose.  

CHICKEN-MASHED POTATO BOWL
(serves 4)

Ingredients:
*1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
*2 cups all purpose flour
*1 teaspoon corn starch
*2 teaspoon salt
*1 teaspoon ground black pepper
*1/2 teaspoon paprika
*1/2 teaspoon garlic powder
*1/8 teaspoon onion powder
*1 cup butter milk
*1 egg, beaten
*1 1/2 cups vegetable oil
*8 large russet potatoes, peeled and quartered
*1/2 teaspoon salt
*1/8 teaspoon ground black pepper
*1/2 cup butter,
*1/2 cup whole milk
*2 tablespoons oil (from pan drippings)
*4 tablespoons all purpose flour
*1 ( ounce) can chicken stock
*2 cups frozen corn, heated
*2 cups Colby Jack Cheese

Directions:
~In a pie plate (or shallow dish), whisk egg and buttermilk together and set aside.
~In another pie plate (or shallow dish or zip-loc bag), combine 2 cups flour, corn starch, 2 teaspoons salt, 1 teaspoon pepper, garlic powder, and  onion powder.
~Dip chicken into milk mixture and then into flour mixture, making sure all sides are coated.  Repeat and place on a large plate.
~Cover with plastic wrap and refrigerate for 1/2 -2 hours.
~In a large cast iron pan (or heavy skillet), heat vegetable oil to 375 degrees.
~Fry chicken until pieces are a golden brown and fully cooked.
~Drain on paper towels and set aside.
~While chicken is in the refrigerator, boil potatoes until they are fork tender.
~Drain water from potatoes.
~Add 1/2 teaspoon salt, 1/8 teaspoon pepper, butter and milk.
~Mash until potatoes are smooth.
~Keep potatoes covered to stay hot while to fry up the chicken.
~Drain most of the oil into a container, leaving about 2 tablespoons in pan.
~Heat up oil.
~Whisk in four tablespoons flour, until smooth (I like to whisk for about a minute).
~Add chicken stock, and whisk until it thickens, set aside.
~Heat up corn in microwave or stovetop.
~In four good sized bowls, Add a layer of mashed potatoes into bowl, layer of corn, and a layer of chicken.
~Next spoon over your desired amount of gravy.
~Sprinkle 1/2 cup cheese and serve while hot (I sometimes will pot it in the oven at 350 for 5-10 minutes).

Roasted Greek Potatoes

I like to make this to go along with spicy chicken kabobs and homemade pita bread.  You can substitute all the spices with 1 tablespoon of  greek seasoning if you choose.

ROASTED GREEK POTATOES
(serves 4)

Ingredients:
*1 pound small red potatoes
*2 tablespoons olive oil
*1/8 teaspoon ground rosemary
*1/8 teaspoon ground thyme
*1/4 teaspoon salt
*1/4 teaspoon ground black pepper
*1/2 teaspoon dill weed
*1/2 teaspoon garlic powder
*1/2 teaspoon dried basil
*1/2 teaspoon dried oregano
*juice of 1 lemon

Directions:
~Preheat oven to 375 degrees.
~In a large bowl, mix olive oil, seasonings and juice from lemon.
~Wash potatoes and cut in half.
~Toss potatoes in olive oil mixture, until well coated.
~Place mixture into a oven save pan.
~Cover tightly with aluminum foil.
~Bake for 45 minutes.
~Remove aluminum foil and bake for another 25-30 minutes or until a golden brown.

Beef Tips and Noodles

You can put this over noodles, rice, mashed potatoes or just eat as is.  Easy to make.  I like making it in my instant pot, because it quicker.

BEEF TIPS AND NOODLES
(serves 4)

Ingredients:
*2 pounds sirloin steak (roast or stew meat)
*1 cup all-purpose flour
*1 teaspoon paprika
1/2 teaspoon black pepper
*1 1/2  tablespoons olive oil
*1 1/2 tablespoon butter
*1 yellow onion, roughly chopped
*2 garlic cloves, minced
*1 cup mushrooms, roughly chopped (optional)
*1 teaspoon ground black pepper
*1/2 teaspoon salt
*1/2 teaspoon rosemary
*1/4 teaspoon ground thyme
*1/4 teaspoon ground sage
*1 bay leaf
*2 tablespoons Worcestershire sauce
*1 tablespoon soy sauce.
*4 cups beef stock (can use water with 1 tablespoon beef better than bullion)
*1 bag of egg noodles, cooked and drained just before beef tips are done

Directions:
~Cut 2 pounds Steak into bite size pieces.
~In a gallon size bag, add 1 cup flour, 1 teaspoon paprika and 1/2 teaspoon ground pepper.
~Place steak into bag and shake until evenly coated.

~Heat up a dutch oven over high heat.
~Once dutch oven is very hot, melt 1 1/2 tablespoons olive oil and 1 1/2 tablespoons butter.
~Remove steak from bag and shake excess flour off.
~Place steak into hot pan, stirring often to brown meat on all sides (3-5 minutes).
~Add onions, and cook for another 1-2 minutes.
~Add 2 minced garlic cloves and 1 cup chopped mushroom, cook for another 1-2 minutes (don't let garlic burn).
~Add 1/2 cup beef stock to deglaze pan, by scraping the bottom of the pan with a wooden spoon.
~Add 1 teaspoon ground black pepper, 1/2 teaspoon salt, 1/2 teaspoon rosemary, 1/4 teaspoon thyme and 1/4 teaspoon sage.  Stir until mixed in.
~Add 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, remaining 3 1/2 cups beef stock and 1 bay leaf.
~Bring mixture to a boil and then reduce heat to a simmer.
~Cover and simmer for 2-3 hours.
~If mixture is not thick enough, add about 1 tablespoon cornstarch to 1/2 cup cold water.  Mix into gravy and stir until thick.
~Cook noodles in hot water until done (I do this about 15 minutes before the meat is done cooking).
~Plate noodles and spoon beef tips and gravy over noodles.

***If making in instant pot: Do everything the same using the sauté mode up until the recipe calls you to simmer.  Then you pressure cook for 16 minutes.  Allow a slow release for 10 minutes.  Sauté once again to add corn starch mixture. 

Key Lime Pie

Super easy to make.   I make the graham cracker crust from scratch, but you can buy one to make it easier.   The key the best flavor is to make this several hours ahead of time.  If you make it and eat it right away, it can tend to be to tart.
                 
                             (Please excuse how the crust looks.  The babies were helping me)

KEY LIME PIE
(serves 8)

Ingredients:
*1 1/2 cups graham cracker crumbs (about 1 sleeve of graham crackers)
*1/3 cup granulated sugar
*6 tablespoons butter, melted
*5 egg yolks
*2 (14 ounce) cans sweetened condensed milk
*1 cup fresh squeezed key limes (about 30) or use store bought key lime juice
*zest from one lime (or use zest from a couple of the key limes)

Directions:
~Preheat oven to 375 degrees
~In a large bowl, mix graham cracker crumbs, sugar and melted butter until well blended.
~Press into the bottom (I also like to bring it up the sides) of a 8 or 9 inch pie plate.
~Set aside.
~In a large mixing bowl, mix egg yolks, sweetened condensed milk and key lime juice until well blended.
~Pour into graham cracker crust.
~Bake 30 minutes.
~Cool for 20-30 minutes.
~Sprinkle lime zest over pie.
~Cover with plastic wrap and refrigerate for at least 5 hours.


`Can top with dollops of whip cream if desired.

Taco Casserole

The best thing about this casserole is it's so easy and it's easy to add or delete what you like and it freeze well.   I split it in two because my husband likes the corn and back beans, but I do not.  I like to add shredded lettuce, sour cream and green onions to on the top of mine after it's baked.

TACO CASSEROLE
(serves 8)

Ingredients:
*1 pound ground beef (can sub with ground turkey or ground chicken)
*1 large yellow onion, chopped
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*3 garlic cloves, chopped
*1 (15.25 ounce) can black beans, drained
*2 cups frozen corn
*1 quart (4 cups) stewed tomatoes
*1 (1.25 ounce) package taco seasoning (I use mild, but if you like spicy go for it)
*1 teaspoon ground cumin
*1/2 teaspoon onion powder
*1/2 teaspoon garlic powder
*1/2 teaspoon chili powder
*1 teaspoon salt
*1 teaspoon ground black pepper
*4 cups rice, cooked (white or brown)
*2 cups sharp cheddar cheese, shredded
*lettuce shredded (optional)
*sour cream (optional)
*green onions, chopped (optional)

Directions:
~Spray a 9x13 inch pan with cooking spray.
~Preheat oven to 350 degrees.
~In a large skillet brown the ground beef.
~Drain any excess grease.
~Add yellow onion, green pepper, and red pepper, cook until onions are soft.
~Add minced garlic and cook another 1-2 minutes.
~Stir in taco seasoning, cumin, garlic powder, onions powder, chili powder, salt, and pepper.
~Add black beans, corn and stewed tomatoes.
~Spread cooked rice into the bottom of the prepared pan.
~Spoon the taco mixture evenly over the rice.
~Sprinkle cheese over the top.
~Bake uncovered for 30 minutes.

**If you choose to freeze it, do not bake it first.  When you are ready to use it:
    ~Remove from freezer.
    ~Cover with aluminum foil.
    ~Bake for 45 minutes.
    ~Remove aluminum foil, and bake another 5-10 minutes.

Cannoli Shells

I LOVE CANNOI'S.   I had a friend teach me now to make cannoli shells a month or so ago.   It's a lot of work, but well worth the effort.  I also use this recipe to make a pie shell with for cannoli pie (same recipe that is used for a graham cracker crust).  If I'm using it for a pie crust, then I just roll out the dough very thin, and fry it.  I don't put it around the dowel rods.

CANNOLI SHELLS
(makes 12- 15)

Ingredients:
*2 cups all-purpose flour
*1 tablespoon brown sugar
*1/4 teaspoon salt
*3 tablespoon butter, softened
*2 large egg yolks
*1/4 teaspoon ground nutmeg
*1 teaspoon ground cinnamon
*1/4 cup + 2 tablespoons sweet red wine

Directions:
~Place, flour, brown sugar, salt, butter, egg yolks, nutmeg and cinnamon into a large mixing bowl.
~Using a pastry cutter, cut into mixture is crumbly and everything is will mixed.
~Add wine, 1 tables spoon at a time, until mixture easily forms a ball.
~Cover, and refrigerate for at least 2 hours.
~Remove dough from refrigerator.
~Heat about 6-8 cups of vegetable oil in a large stock pan.
~Allow oil to heat up to 350 degrees (do not let oil get to hot)
~Lightly flour a clean surface.
~Pour some water into a small dish.
~Break off a piece of dough.
~Roll out paper thin,
~Using a 4-5 inch biscuit cutter (or donut cutter without the center piece), cut circles in dough.
~Drape cut out dough lightly around dowel rod or cannoli tubes.
~Dip your finger into water and lightly wet one end of dough.
~Overlap ends of dough around the dowel rod/cannoli tube and seal.
~Carefully place into hot oil, rotating shell often as it cooks.
~Once shell is a golden brown remove from oil.
~Carefully remove from dowel rod/cannoli tube.
~Place on a cooling rack.
~Repeat until all the cannoli shells are done.
~Fill cannoli shells and enjoy.

Chicken Pot Pie Soup

A great hearty soup to make with your leftover chicken or turkey.  If you don't like the pie crust topping , use a biscuit or oyster crackers or don't put a topping on it.

CHICKEN POT PIE SOUP
(serves 12)

Ingredients:

*1/4 cup butter
*2 1/2 cups Yukon gold potatoes, diced small
*1 large onion, peeled and diced small
*4 medium, carrots, peeled and diced small
*2 celery stalks, diced small
*3 cloves garlic, minced
*1/3 cup all-purpose flour
*6 cups chicken stock
*1/2 cup heavy cream
*2 boneless skinless chicken breasts (4 cups), cooked and diced
*2 boneless skinless chicken thighs (2 cups) , cooked and diced
*1 cup bag frozen peas
*1 cup frozen corn
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/4 teaspoon dried thyme
*1 tablespoon dried parsley

*1/4 teaspoon dried rosemary

*1 (14.1 ounce) refrigerator pie crust (optional)

Directions:
~In a medium pot, add potatoes and cover with water.
~Cook over medium high heat, for about  10 minutes (or until potatoes are fork tender.
~Drain potatoes and set aside.
~In a large stock pot, melt butter over medium heat.
~Add onions, carrots and celery.
~Sauté for 7-8 minutes, stirring often.
~Cook until onions are translucent.
~Add garlic and sauté for another 2-3 minutes (careful not to let garlic burn).
~Stir in flour, salt, pepper, thyme and rosemary until well mixed.
~Stir and cook for 1 minute.
~Slowly add chicken stock and milk.
~Stir in potatoes, chicken, peas and corn.
~Allow mixture to simmer for about 10 minutes (do not bring to a boil).
~Remove soup from burner.
~Preheat oven to 350 degrees.
~Roll out pie crust.
~Take a small biscuit cutter, and cut as many circles as you can in the dough (I use a small 1 inch biscuit/cookie cutter, but you can use whatever size you want)
~Place cut out pie crust dough on a cookie sheet.
~Bake for 10-15 minutes or until bottom of the crusts are a golden brown.
~Serve up soup and place pie crust circles over the soup.

Dill Pickle Soup

My son-in-law and daughter love dill pickle soup.  It's such an easy and quick soup to make.  I make the soup thicker and thinner depending on who I'm making it for.  If you like a thicker or creamer soup use a little less liquid and then use an immersible blender to blend the soup when it's done cooking.   I also shred most of the veggies or cut them very small.  You can just chop the veggies if you like it a little chunkier.

DILL PICKLE SOUP
(seves 8)

Ingredients:
*1/4 cut butter
*6 quarts chicken stock
*4-6 russet potatoes (4-5 cups), peeled and diced small
*2 carrots  (1 cup), chopped fine
*1 celery stick, chopped fine
*1/2 medium onion, chopped fine
*2 cloves garlic, minced
*3 cups kosher dill pickles, chopped fine
*1cup kosher dill pickle juice
*1 teaspoon ground black pepper
*1/2 teaspoon salt
*3 tablespoons all-purpose flour
*1 cup sour cream

Directions:
~In a large stock pot,  melt butter.
~Add potatoes, carrots, celery, dill pickles and onions.
~Sauté for 3- 5 minutes.
~Add garlic and sauté for another 2 minutes.
~Add chicken stock, dill pickle juice, pepper, and salt.
~Bring to a boil.
~Turn heat down to a simmer, cover pan and cook for around 20 minutes or until potatoes are done.
~In a small bowl whisk flour and sour cream together.
~Whisk about a 1/4 cup of hot soup to sour cream mixture.
~Add another 1/4 of soup and whisk.
~Whisk sour cream mixture into the soup until mixed well.

Instant Pot Directions:

~Set instant pot to sauté mode.

~Once hot, 1 teaspoon olive oil

~Add potatoes, carrots, celery, dill pickles, and onions.

~Sauté for 3- 5 minutes.

~Add garlic and sauté for another 2 minutes.
~Add chicken stock, dill pickle juice, pepper, and salt.
~Put lid and and seal.

~Pressure cook for 15 minutes.

~Slow release for 10 minutes and then a quick release.

~Put instant pot back on sauté mode.
~In a small bowl whisk flour and sour cream together.
~Whisk about a 1/4 cup of hot soup to sour cream mixture.
~Add another 1/4 of soup and whisk.
~Whisk sour cream mixture into the soup until mixed well.

Honey Oat Whole Wheat Bread

I do put some all-purpose flour in this recipe, but you can make it all whole wheat flour if you prefer. It will make it a little more dense, but the flavor will still be very good.

HONEY OAT WHOLE WHEAT BREAD
 (makes 2 loafs)

Ingredients:
*1 cup warm water
*3/4 cup warm evaporated milk
*1/4 cup warm milk (I use whole or almond milk)
*1/4 cup honey
*1/8 cup molasses
*1 1/2 teaspoons active dry yeast
*1/4 cup vegetable oil
*1 1/4 teaspoon salt
*1 egg, beaten
*3/4 cup dry oatmeal (not instant)
*2  cups all-purpose flour
*3 cups whole wheat flour

Directions:
~In a large mixing bowl, add water, evaporated milk, milk, honey and molasses.
~Sprinkle yeast over liquids.
~Allow yeast to proof (about 10 minutes)
~Stir in oil, salt, egg and oatmeal.
~Add all-purpose flour and whole wheat flour.
~Stir until flour is incorporated into the liquid.
~Place dough on a lightly floured surface and knead until dough is smooth and elastic (I keep the dough in my mixer bowl and  use a dough hook  to knead the dough).
~Place dough into a large greased bowl and cover with plastic wrap
~Allow dough to rise in a warm draft free areas until double, about an hour.
~Punch dough down.
~Divide dough in two equal pieces.
~Place dough into greased loaf pans.
~Allow to rise until double in size, about 45 minutes - 1 hour.
~Preheat oven to 350 degrees.
~Bake for 30 minutes, or until golden brow and loaf sounds hallow when tapped on.
~Remove bread from pans immediately after removing from oven.
~Allow bread to cool on wire racks until cool.

15 Bean Soup

I like to make this a little different then most 15 bean soup.  I like to add the mixture of chicken and kielbasa.  Add what meat you like or non at all if you want.

15 BEAN SOUP

(serves 12)

Ingredients:

*1 (20 ounce package) 15 bean soup mix

*2 quarts water

*2 (32 ounce) containers chicken stock

*1 quart stewed tomatoes 

*1/2 pound kielbasa, chopped

*1 pound chicken breasts, cooked and chopped 

*1 large onion, chopped

*3 stalks celery, chopped 

*3 carrots, peeled and chopped

*3-4 garlic cloves, minced

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 teaspoon dried oregano

*1/2 teaspoon dried basil

*1 1/2 teaspoon dried parsley

*1 bay leaf

*1/2 teaspoon chili powder

Directions:

~Remove season packet (if included) from bean soup mix and toss it out.

~Place beans in a large stock pot and over with 2 quarts water.

~Cover and allow to soak for 8 hours or overnight.

~Drain water from beans.

~Rinse beans and return to stock pot.

~Add chicken stock and bring to a boil.

~Reduce heat and simmer uncovered for 4-5 hours (taste the larger beans and see if they are tender).

~Add remaining ingredients, except meats.  

~Simmer for another 40-45 minutes or until veggies are tender.

~Add chicken and kielbasa and simmer until meat is hot 5-10 minutes. 

~Remove the bay leaf and serve.

Instant Pot Directions:

~Remove season packet (if included) from bean soup mix and toss it out.~Press the sauté mode on your instant pot.

~Once hot add 1 teaspoon olive oil.

~Add onion, celery.

~Sauté for 3-4 minutes

~Add garlic and sauté for 1 minute.

~Add remaining ingredients.

~Put lid and set valve to seal.

~Pressure cook for 50 minutes.

~Natural release for 20 minutes and then quick release.

~Remove bay leaf.

~Mash some of the beans to thicken, if desired.