Cinnamon Star Cookies

 This is a German cookie recipe.   It's so good.  It's also gluten and dairy free.

CINNAMON STAR COOKIE

(makes 2 dozen)

Ingredients:

*2 cups almond flour (I make my own)

*1 cup powdered sugar

*2 large egg whites

*4 teaspoons ground cinnamon

*1/2 lemon

Directions:

~In a large mixing bowl, mix almond flour, and cinnamon until well mixed.

~Add egg whites to a clean bowl and white until they are until they are semi-stiff.

~Gradually whisk in powdered sugar 1/3 cup at a time.

~Set aside about 1/3 cup of mixture for later use.

~Add the egg white mixture into the almond mixture and zest from half a lemon.

~Squeeze the juice from the half of lemon.

~Stir util it comes together.

~Cover with plastic wrap and refrigerate for at least 1 hour (I do it overnight).

~Preheat oven to 265 degrees.

~Sprinkle a little granulated sugar on a clean surface.

~Roll out dough to about 1/2-inch thick.

~Cut out cookies with a star shape cookie cutter (mine is about 2-inches).

~Line a cookie sheet with parchment paper or a silacone liner.

~Place cookies on cookie sheet.

~Spread remaining egg white mixture over top of each cookie.

~Bake for 15 minutes.

~Remove cookies and allow to cool on a cooling rack.

Peppermint Patties

 One of my favorite candies.   I freeze mine, to keep them fresh longer.  I actually love them frozen.

PEPPERMINT PATTIES

(makes 70)

Ingredients:

*1 cup sweetened condensed

*1 teaspoon peppermint extract

*5 - 5 1/2 cups powdered sugar

*1 ( ounce) bag semisweet chocolate chips

*1 teaspoon shortening (I use crisco)

Directions:

~In a large mixing bowl, mix sweetened condensed milk and peppermint extract for about 20-30 seconds.

~Mix in powered sugar until dough becomes stiff and isn't sticky.

~Dust counter top (or parchment paper) heavily with powdered sugar.

~Place dough on top of powdered sugar and dust the top of the dough with powdered sugar.

~Roll dough out into 1/4 inch thick (dust rolling pin with powdered sugar).

~Using a 1 1/2 inch circle cookie cutter, cut out circles.

~Place cut dough onto a parchment lined cookie sheet.

~Freeze for at 1-24 hours.

~In a double boiler (or microwave) melt chocolate chips and shortening, stirring often.

~Dip frozen dough into melted chocolate, shaking off any excess chocolate (I use a fork to do this). I only take out a few out of the freezer at a time to do this.

~Place back on parchment lined cookie sheet and return to freezer.

~Ready to eat in about 30 minutes. 

Oven Roasted Garlic Small Potatoes with Dipping Sauce

 Soft on the inside and crispy on the outside.  

OVEN ROASTED GARLIC POTATOES with DIPPNG SAUCE

(serves 4)

Potato Ingredients:

*2 quarts water

*2 teaspoons baking soda

*1 (24-30 ounce) bag of small potatoes

*2 tablespoons olive oil

*1 tablespoon Italian seasoning

*1 teaspoon dried oregano 

*1 teaspoon onion powder

*1 teaspoon smoked paprika

*1 teaspoon garlic powder

*1/2 teaspoon ground black pepper

*1/4 teaspoon dried rosemary

*2 garlic cloves minced

*2 tablespoons olive oil

*1/2 cup freshly grated parmesan cheese

*3 tablespoons butter

*1/8 teaspoon red pepper flakes (optional)

*1 garlic clove, minced

*1 tablespoon parsley flakes

Dipping Sauce Ingredients:

*1 cup sour cream or greek yogurt 

*1 garlic clove, minced 

*1/2 teaspoon chili powder

*1/2 teaspoon ground black pepper

*1 teaspoon honey

*1 teaspoon freshly squeezed lemon juice

*1 tablespoon dried parsley flakes

*1/4 teaspoon ground black pepper

*1/4 teaspoon salt

Potato Directions:

~Preheat oven to 400 degrees.

~Bring water and baking soda to a boil.

~Cut potatoes in half.

~Place in boiling water and cook for 10 minutes.

~Drain potatoes and set aside.

~In a large bowl, whisk 2 tablespoons olive oil, Italian seasoning, oregano, onion powder, smoked paprika, garlic powder, rosemary and 2 cloves minced garlic together until well combined.

~Add in potatoes and toss until well coated.

~Drizzle 2 tablespoons olive oil evenly over a cookie sheet (I use a pastry brush to spread it around).

~Sprinkle parmesan cheese evenly over the olive oil.

~Place potatoes cut side down on cookie sheet.

~Bake for 15 minutes, flip and cook for another 15 minutes. 

~In a small skillet, melt butter.

~Stir in red pepper flakes, 1 minced garlic, and parsley flakes.

~Cook, stirring continually for about 1 minute. 

~Remove potatoes from oven and drizzle butter mixture over it. 

Dipping Sauce Directions:

~In a large bowl, mix all of the ingredients.

~Cover and refrigerate for at least 2 hours.

Garlic Monkey Bread

 I make this in a bundt pan, but you can make it on a cookie sheet or baking pan if you want.

GARLIC MONKEY BREAD

Bread Ingredients:

*1/4 cup warm milk (not hot)

*3/4 cup warm water (not hot)

*2 tablespoons granulated sugar

*2 1/4 teaspoons dry active yeast

*3 1/2 cups all-purpose flour

*1/2 teaspoon garlic powder

*1/2 cup Monterey jack cheese, shredded

*1 teaspoon salt

*1 large egg, beaten 

*3 tablespoons butter, room temperature 

Butter Cheese Ingredients:

*1/2 cup butter, melted

*2 garlic cloves, minced

*2 teaspoons dried parsley flakes

*1 teaspoon dried oregano 

*1 teaspoon dreid basil

*1 cup monetary jack cheese, shredded

*1/4 cup fresh parmesan cheese, shredded (optional)

Bread Directions:

~In a small bowl, lightly whisk warm milk, warm water, sugar, and yeast together.

~Allow to sit for 5-10 minutes, or until proofed (bubbly).

~In a large mixing bowl, whisk flour, garlic powder, salt, and cheese together.  

~Stir in yeast mixture.

~Stir in butter & beaten egg.

~On a clean surface, knead dough until soft and elastic (there will be cheese lumps), about 6-8 minutes. 

~Lightly grease bowl (I use the one I was using to make the bread in).

~Add dough to greased bowl, and cover.

~Allow dough to rise for about 1 hour or until double in size.

Butter Cheese Directions:

~Melt butter and garlic over low heat.

~Remove from heat and stir in spices.

Let's Put It Together:

~Spray a bundt pan with cooking spray.

~Mix 1 cup shredded Monterey Jack Cheese and Parmesan Cheese together. 

~Punch down dough.

~Cut dough into quarters.

~Cut each quarter into 10 pieces.

~Roll each piece into a ball.

~Dip each dough ball into butter mixture and then into cheese mixture.

~Place each dough ball into bundt pan.

~Cover lightly with plastic wrap.

~Allow to rise in a warm draft free area for 50-60 minutes.

~Preheat oven to 350 degrees.

~Cover lightly with aluminum foil.

~Bake for 15 minutes.

~Remove foil.

~Bake for another 20-25 minutes (top should be a golden brown).

~Remove from oven and allow to sit for 10-15 minutes.

~Run a knife around the outside and inside edges of pan.

~Place a plate on top of pan and flip over for the bread to slide out.

Chicken Cacciatore Soup

 Super easy to make.  I use leftover chicken or rotisserie chicken in it.

CHICKEN CACCIATORE SOUP

(serves 6)

Ingredients:

*4 cups shredded chicken

*5 cups chicken stock

*1 quart stewed tomatoes

*1 medium onion, chopped small

*1/2 yellow bell pepper, chopped small

*1/2 red bell pepper, chopped small

*1/2 green bell pepper, chopped small

*4 bay leaves

*1 tablespoon Italian seasoning

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 cup penne pasta (uncooked)

*freshly grated parmesan cheese

Directions:

~Place all of the ingredients in a large stock pot.

~Bring to a boil over medium high heat.

~Reduce to a simmer, cover, and cook for another 40 minutes.

~Serve and sprinkle parmesan cheese over soup.

Decadent Chocolate Brownies & Caramel Marshmallow Buttercream Frosting

 These brownies are so good.  The frosting just makes it even better.   

DECADENT CHOCOLATE FROSTING WITH

CARAMEL  MARSHMALLOW BUTTERCREAM FROSTING

(serves 24)

Brownie Ingredients:

*1 1/4 cups butter

*1 (8 ounce) bar semi-sweet chocolate

*3/4 cup unsweetened cocoa (dutch is best)

*2 teaspoon instant coffee

*2 cups granulated sugar

*1/2 cup brown sugar, packed

*2 teaspoons vanilla extract

*1 1/2  teaspoons salt

*6 large eggs, room temperature 

*1 cup all-purpose flour

Frosting Ingredients:

*2 cups butter, softened

*2 1/2 cups powdered sugar

*1/2 teaspoon almond extract or 1 teaspoon vanilla extract

*1 (14 ounce) jar of marshmallow cream (I make my own marshmallow cream/fluff)

*10 soft Kraft caramels (or use store bought caramel sauce)

*2 teaspoons heavy cream (only if you are making your own caramel sauce)

Brownie Directions:

~Preheat oven to 350 degrees.

~Spray a 9X13 inch pan with cooking spray or grease with butter.

~Line with parchment paper (I only do this if I'm taking all the brownie out and plating them).

~In a small bowl, whisk 1/4 cup cocoa powder and instant coffee until well mixed.

~Stir in chopped chocolate.

~Melt butter until it's almost at a boil, stirring often.

~Pour melted butter over chocolate and let it sit for 2-3 minutes.

~Stir mixture until chocolate is melted.

~Set aside.

~In a large mixing bowl, beat granulated sugar, brown sugar, vanilla, salt and eggs until light and fluffy  on high speed (8-10 minutes).

~Pour melted chocolate mixture into mixing bowl, and beat until well combined and smooth.

~Sift flour and remaining unsweetened cocoa into batter.

~Gently fold flour into mixture until just combined (do not over mix).

~Pour batter into prepared pan.

~Bake for 20 minutes.

~Remove from oven a lightly drop pan on top of stove or counter top (yes, you heard me right).

~Return to oven and bake for another 20 minutes (the edges will look cooked, but not the center).

~Remove from oven and allow to cool completely.

Frosting Directions:

~In a large mixing bowl, cream butter until light yellow and soft and fluffy.

~Add in the powdered sugar and mix until all the lumps are Gond and mixture is smooth.

~Stir in almond extract.

~Add Marshmallow cream and mix until well incorporated and smooth.

~Spread desired amount of frosting on cooled brownies.

~In a microwaveable bowl, add caramels and heavy cream.

~Microwave until caramels are melted, stirring every 30 seconds.

~Drizzle caramel over top of frosting.

~Sprinkle lightly with flakey sea salt (optional).

Marshmallow Buttercream Frosting

 Such a good frosting.   I like to make my own Marshmallow fluff for this, but you can you store bought.  I love to put this on brownies and drizzle some caramel over it.   

MARSHMALLOW BUTTERCREAM FROSTING

Ingredients:

*2 cups butter, softened

*2 1/2 cups powdered sugar

*1/2 teaspoon almond extract or 1 teaspoon vanilla extract

*1 (14 ounce) jar of marshmallow cream (or make your own Marshmallow fluff)

Directions:

~In a large mixing bowl, cream butter until light yellow and soft and fluffy.

~Add in the powdered sugar and mix until all the lumps are gone and mixture is smooth (I like to sift mine).

~Stir in almond extract.

~Add in marshmallow cream (fluff) and mix until well incorporated and mixture is smooth.

Clam Chowder Soup

 A good hearty soup.  Really easy to make.  You can add frozen corn if you like.  You can use fresh clams instead of canned for this.   Just save the water you cook them in for the juice.

CLAM CHOWDER SOUP

(serves 6-8)

Ingredients:

*1/2 pond bacon, cut into small pieces (optional)

*3 (6.5 ounce) cans clams (minced or chopped) 

*1 medium yellow onion, chopped very small

*2 stalks celery, chopped small

*2 medium-large russet potato, peeled and diced

*2 cups water

*3/4 cup water

*1/2 cup butter

*3/4 cup all-purpose flour

*4 cups half-in-half

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon parsley flakes

*1 bay leaf

Directions:

~In a large stock pot over medium heat, cook bacon until crispy 

~Remove bacon and set aside.

~Drain the bacon grease.

~Add onion, celery, and potatoes to stock pot.

~Drain juice from clams into a bowl.

~Add clam juice and water to pot and cook for 20 minutes. 

~In a medium saucepan, melt butter over medium heat.

~Whisk in flour, salt & pepper until mixture is smooth (about 1 minute).

~Slowly pour in half-in-half, whisking constantly.

~Cook until mixture thickens (about 5 minutes).

~Add mixture to veggie mixture.

~Simmer for another 5 minutes, stirring often.

~Stir in clams and cooked bacon and cook for another 5 minutes, stirring often.

Marshmallow Fluff

 So much better than store bought.  Great on a PB sandwich, ice cream, pancakes or waffles.  This is good for 4 weeks.  Do not refrigerate.  

MARSHMALLOW FLUFF

(makes 4 cups)

Ingredients:

*1/3 cup water

*3/4 cup granulated sugar

*3/4 cup corn syrup

*3 large egg whites, room temperature 

*1/2 teaspoon cream of tarter

*1 teaspoon vanilla extract

Directions:

~In a large mixing bowl, add egg whites and cream of tarter.

~In a heavy bottom medium saucepan, add water and corn syrup.

~Turn heat on low, and stir until the sugar has dissolved (this will happen in just a minute or so, don't bring to a simmer yet).

~Insert candy thermometer and turn heat up to medium.

~Simmer until mixture reaches 240 degrees (DO NOT STIR DURNING THIS TIME).

~Remove mixture from stove and set aside.

~Turn your mixer up to a medium speed , and whisk egg whites to soft peaks (about 3-4 minutes).

~Turn mixer down to medium/low and very very slowly pour hot syrup mixture into the egg whites in a small steady stream. 

~When all the syrup is drizzled in, set mixer up to medium/high and whisk until the whites thicken and fluff up (the whites will deflate when you first start, so don't panic).

~Continue whisking for 6-8 minutes, or until the mixture is thick and glossy.

~Add in vanilla, and whisk until the fluff has cooled.

~Store into airtight containers.

Pierogi Casserole

 You can leave the kielbasa/sausage out if you don't want meat in it.  I use cheese pierogis, but you can put whatever type of pierogi you want.

PIEROGI CASSEROLE

(serves 6)

Ingredients:

*2 tablespoons butter

*1 medium yellow onions, chopped

*1 (16 ounce) package of kielbasa or sausage, sliced about 1/4-1/2 inch thick

*6 slices bacon, cooked & crumbled  

*1 (10.5 ounce) can cream of bacon soup (or cream of celery or mushroom)

*1 1/2 cups whole milk

*1/2 teaspoon garlic powder

*1/2 teaspoon smoked paprika (can use regular paprika)

*1/4 teaspoon onion powder

*1 teaspoon ground pepper

*1/4 teaspoon salt

*1/4 cup butter, melted

*1 (32 ounce) bag  frozen cheese pierogis (or make your own Pierogis)

*2 cups cheddar cheese, shredded 

Directions:

~Preheat oven to 350 degrees.

~Melt 2 tablespoons butter into a large skillet.

~Add chopped onions, and sauté for 4-5 minutes over medium heat, or until onions start to soften.

~Add kielbasa/sausage, and cook until browned.

~Remove skillet from burner.

~In a large bowl, whisk  cream of bacon soup, milk, garlic powder, smoke paprika, onion powder, pepper and salt until while combined.

~In a 9X13 inch casserole dish, spread 1/4 cup melted butter evenly over bottom of dish.

~Layer cheese pierogis in a single layer over the butter.

~Add cooked kielbasa/sausage evenly over the pierogis.

~Pour soup mixture evenly over the kielbasa and pierogis.

~Spinkle on crumbled bacon.

~Cover dish with heavy duty aluminum foil (or two layers of the thinner foil) and seal around edges. 

~Bake in preheated oven for 30 minutes.

~Remove from oven and remove aluminum foil.

~Spread cheddar cheese over mixture.

~Return to oven and bake another 20 minutes, or until cheese is melted and bubbly.  

Carmelitas

 A great dessert to take to any party.  I add coconut & pecans to mine.  This recipe will work fine without them.  In fact most Carmelitas do not have them.

CARMELITAS

(makes 36)

Ingredients:

*2 cups oatmeal

*1 3/4 flour

*1 1/2 cups light brown sugar

*1 teaspoon baking soda

*1/4 teaspoon salt

*1 cup butter, melted

*2 cups chocolate chips (I like to mix milk chocolate & semi sweet together)

*50 Kraft soft caramels, unwrapped

*1/2 cup heavy cream

*1 cup coconut (recipe does not call for this, but I like to add it sometimes)

*1/2 cup pecans, chopped (recipe does not call for this, but I like to add it sometimes)

Directions:

~Preheat oven to 350 degrees.

~In a large bowl, mix oatmeal, flour, brown sugar, baking soda, salt and melted butter together until well combines.

~Line a 9x13 inch baking dish with parchment paper and spray with cooking spray or spray with cooking spray.

~Spread half of the mixture evenly over the bottom of the pan, and gently pat down.

~Sprinkle 1 1/2 cups chocolate chips evenly over crust.

~If adding coconut, now is the time to do it (sprinkle evenly over chocolate chips).

~If adding pecans, now is the time to do it (sprinkle evenly over coconut).

~In a double boiler mix caramels & heavy cream together (or melt in microwave, stirring every 30 seconds until melted).

~Cook until melted and creamy,  stirring often.

~Pour evenly over chocolate chips.

~Evenly sprinkle remaining oatmeal mixture over melted caramel.

~Sprinkle remaining chocolate chips over top.

~Bake in preheated oven for 25-30 minutes or until golden and caramel is bubbly.

~Cool completely before cutting. 

Chicken Cobbler

Super easy to make.  Great recipe for leftover chicken or turkey.  I normally use leftover rotisserie chicken.  You can substitute the red lobster cheddar bay biscuit mix with bisquick but, it won't be quite as good.

CHICKEN COBBLER

(serves 8)

Ingredients:

*1/2 cup (1 stick) butter, melted

*3 cups cooked chicken breast, shredded

*1 (12 ounce) bag frozen peas & carrots

*1 tablespoon Italian seasoning

*1 (11 ounce) box red lobster cheddar bay biscuit mix

*2 cups whole milk

*1 cup cheddar cheese, shredded

*1 (10.5) ounce can cream of chicken soup (cream of bacon is also very good in this recipe)

*2 cups chicken broth

Directions:

~Preheat oven to 350 degrees.

~Pour melted butter into a 9x13 inch baking pan.

~Spread cooked chicken over top of butter.

~Add frozen peas & carrots over top of the chicken.

~Sprinkle Italian seasoning evenly over veggies.

~In a medium bowl, whisk milk, biscuit mix and the seasoning packet together until smooth.

~Stir in cheese and mix until well coated.

~Pour over top of veggies (do not mix it it).

~In same medium bowl, stir soup & chicken stock together, until smooth.

~Pour evenly over top of biscuit mix (do not stir).

~Bake for 50-60 minutes, or until biscuit is a golden brown.

~Remove from oven and allow to sit for 10-15 minutes before cutting (yes this is an important step).

Pull Apart Garlic Bread

 So light and fluffy and tasty too.   

PULL APART GARLIC BREAD

(1 loaf)

Bread Ingredients:

*1 cup lukewarm whole milk

*1 large egg, beaten

*2 tablespoon granulated sugar

*2 teaspoons dry active yeast

*1/2 teaspoon salt

*2 tablespoons butter, softened 

*1 egg yolk, beaten

Filling Ingredients:

*1/2 cup butter (1 stick), softened

*2 tablespoons mayonnaise 

*1 teaspoon minced garlic

*1/4 teaspoon garlic powder

*1 tablespoon dried parsley flakes

*1 teaspoon dried oregano 

*1 teaspoon granulated sugar

*1/8 cup freshly grated Parmesan cheese

Bread Directions:

~In a large bowl, mix milk, egg and sugar until mixed well.

~Mix in yeast and allow to sit for 5 minutes.  

~Add in flour and salt and mix until well incorporated.

~Add in butter and mix.

~Knead dough for about 10 minutes (add a small amount of flour if needed) or until dough is smooth and elasticity.  

~Roll dough into a ball.

~Place into a large greased bowl, cover and allow to sit in a warm, draft free area for about 60 minutes or until double in size.

~Preheat oven to 350 degrees.

~Remove dough from pan and roll into a triangle (width to fit loaf pan).

~In a small bowl, mix all the filling ingredients together.

~Spread evenly over bread dough.

~Roll up dough lengthwise.

~Cut into bread into slices (about 1 inch thick).

~Place into greased loaf pan.

~Cover and allow to rise for 20-30 minutes.

~Using a pastry brush, gently brush egg yolk over top of bread.

~Bake for 30-35 minutes.

~Remove from oven and remove bread from pan immediately.

~Brush some butter over top of hot bread.

~Allow to cool for 5 minutes before eating.

Chicken Fajita Soup

 You are supposed to cut the bell peppers and onions in strips for this recipe, but my family likes it chopped.  Tastes the same and easier to eat.

CHICKEN FAJITA SOUP

(serves 6)

Ingredients:

*2 pounds boneless, skinless, chicken breast, diced

*2 tablespoons olive oil

*1 medium/large yellow onion, chopped small

*1 green bell pepper, diced small

*1 red bell pepper, diced small

*4 garlic cloves, minced

*1 (16 ounce) jar of salsa (I use mild, but if you like spicy go for it)

*2 (32 ounce) cartons chicken stock

*1 teaspoon chili powder

*1 1/2 teaspoons cumin

*1 teaspoon oregano

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Topping Ingredients:

*sharp cheddar cheese (optional)

*sour cream (optional)

*tortilla strips (optional)

Directions:

~In a large stock pot, heat up olive oil.

~Lightly salt & pepper chicken on both sides.

~Add chicken and fry until lightly brown on both sides (doesn't need to be cook all the way)

~Remove from pan and set aside.

~Add red and green peppers, onions, and garlic to pan.

~Sauté until the veggies start to soften, stirring often (4-6 minutes).

~Add chicken back to pan and stir.

~Add chicken stock, salsa, chili powder, cumin, oregano, salt & pepper and stir well.

~Bring to a boil.

~Reduce heat to a simmer and cook for another hour.

~Serve in bowls, and add desired toppings.

Caramel Butter Pecan Upside Down Cake

 So good.   Sometimes I make a homemade butter pecan cake for this instead of buying the cake mix.  You can also just use white or yellow cake mix if you can't find butter pecan.  You can use a 10 inch cast iron skillet for this, if you don't have a bundt pan.

CARAMEL BUTTER PECAN UPSIDE DOWN CAKE

(serves 16)

Caramel Ingredients:

*1/2 cup (1 stick) butter

*1/2 cup light brown sugar

*1/4 cup light corn syrup

*1 cup pecans, chopped

*1/4 teaspoon salt

Cake Ingredients:

*1 (13.25 ounce) box butter pecan cake mix

*3 large eggs, room temperature

*1/2 cup vegetable oil

*1 cup evaporated milk (or whole milk)

*1/2 cup sour cream

Directions:

~Spray the bundt pan liberally with cooking spray.

~In a medium saucepan, melt butter.

~Add in brown sugar and stir for 10 seconds.

~Add in corn syrup, pecans and salt.

~Stir and cook until well mixed and most of the sugar is dissolved (doesn't need to be completely dissolved).

~Pour mixture into bunt pan, spread evenly around it.

~In a large mixing bowl,  mix cake mix, eggs, vegetable oil, and evaporated milk, mix until smooth.

~Fold in sour cream until well incorporated.

~Slowly pour batter evenly in pan.

~Bake 30-40 minutes.

~Remove from oven and allow to cool for 5 minutes (not longer than 10 minutes).

~Take a table knife and gently slide it along the sides of the cake, near the funnel, if needed. 

~Place a large plate on top of pan and carefully turn cake pan upside down.

~Remove any caramel pecan topping left in the pan and place on cake.

~Allow to cool some before cutting.

~This cake is good warm or cooled completely.  

Dill Pickle Crackers

 Super easy to make.   

DILL PICKLE CRACKERS

Ingredients:

*1 (11-12 ounce) package of mini club cracker, mini saltines, or oyster crackers

*3/4  cup olive oil

*2 tablespoons dill pickle juice

*1 1/2  teaspoons garlic powder

*1/2 teaspoon onion powder

*1 1/2 tablespoon dried dill weed

*1 (1 ounce) package dried ranch dressing season mix

Directions:

~Preheat oven to 250 degrees.

~In a gallon size zip-loc bag (or large bowl), add all the dry seasonings and mix well.

~Add in olive oil and dill pickle juice and mix well.

~Add crackers and seal bag.

~Turn bag over and over until all the crackers are coated.

~Place crackers on a large cookie sheet, spreading them out so they aren't on top of each other.

~Bake for 15-20 minutes or until the oil as been absorbed and the crackers are a golden brown.

Bird Dog Sandwich

I'm going to give you the recipe for the North Carolina Bird Dog sandwich, but you have so many options with this sandwich.  

Other Chicken Options:

Buy the chicken tenders, Grilled chicken tenders, BBQ chicken tenders, Buffalo chicken tenders

Other Bacon Options:

Pre-cooked bacon, Real bacon bits

Other Cheese Options:

American, Cheese wiz, Pepper jack,  smoked gouda 

Extra Toppings Options:

Chopped onions, jalapeño peppers, bbq sauce, or whatever you like

BIRD DOG SANDWICH

(makes 4)

Honey Mustard Ingredients (or buy some):

*1/2 cup mayonnaise 

*1/4 cup yellow mustard

*1/8-1/4 cup honey

Chicken Ingredients (or buy some):

*4 chicken tenders

*1/2 cup buttermilk (or whole milk)

*1 1/2  cups all-purpose flour

*2 teaspoons paprika

*1 1/2 teaspoons salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

*vegetable oil for frying

Remaining Ingredients:

*4 top open hot dog buns (or regular hot dog buns)

*1 cup sharp cheddar cheese, shredded

*4 teaspoons mayonnaise 

*4-6 slice thick cut bacon

Honey Mustard Directions:

~In a small bowl, whisk all the ingredients together.

~Cover and refrigerate for at least 2 hours (I make mine the day before).

Bacon Directions:

~Fry up bacon until desired crispness.

~Remove from pan and set aside (I don't crumble mine, but you can if you choose).

Chicken Directions:

~Soak chicken tenders in buttermilk for at least 1 hour.

~Heat up oil in a heavy bottom skillet to 375 degrees.

~In a medium bowl, whisk flour, paprika, salt, pepper, garlic powder and onion powder together until well mixed.

~Remove chicken from buttermilk shaking excess liquid.

~Dredge chicken into flour mixture coated all sides.

~Shake of any excess flour.

~Fry chicken in hot oil until the piece are a golden brown and done, flipping half way through (about 6-8 minutes).

~Remove from oil and drain of paper towels or a wire rack

Let's Make the Sandwich:

~Preheat oven to broil (skip this step if you don't care if the cheese melts).

~Place 1 to 1 1/2 slices of bacon in the bottom of the hot dog but.

~Drizzle 1 teaspoon of mayo over the bacon.

~Add 1 chicken tender to each bun.

~Add 1/4 cup of cheese.

~Drizzle desired amount of honey mustard over top of it all.

~Place pan in oven and broil for 1-3 minutes or until cheese melts (be very careful not to burn it).

Bacon Cheeseburger Casserole

 You can use cream of chicken, cream of mushroom or cream of celery if can't find cream of bacon.   I've also made my own cream of bacon soup for this.  

BACON CHEESEBURGER CASSEROLE 

(serves 8)

Ingredients:

*1 pound bacon (I use thick cut)

*1 (12 ounce) bag egg noodles (wide or medium)

*1 medium yellow onion, chopped

*1 1/2 pounds ground beef (I use 80/20)

*1 teaspoon salt

*1/2 teaspoon ground back pepper

*2 (10.5) cans of cream of bacon soup

*1/2 cup milk

*1/4 cup sour cream

*1 (8 ounce) package sharp cheddar cheese, shredded 

*2 sleeves of ritz crackers, crushed

*2 sticks (1 cup) butter, melted

Directions:

~Preheat oven to 350 degrees.

~Bring a large pot of water to a boil (I do this when I start the bacon).

~Cut up bacon into small pieces.

~In a large skillet, cook bacon until crispy, stirring often.

~Remove from grease and set aside.

~Place chopped onions into bacon grease and cook for 2-3 minutes, stirring often.

~Add ground beef and add salt & pepper.

~Break up beef as it cooks.

~Add noodles to boiling water and cook as directed on package.

~Once noodles are done, drain and set aside. 

~Drain grease of cooked beef.

~Stir in both cans of cream of bacon soup, sour cream and milk.

~Stir in bacon.

~Mix in noodles and stir until well incorporated.

~Add the cheese and mix well.

~Pour into a 9x13 inch pan, spreading it out evenly.

~Crush ritz crackers and place into a large bowl.

~Stir in melted butter coated all the crackers.

~Sprinkle evenly over casserole.

~Bake for 35-40 minutes, or until 

~Remove from oven and allow to cool for 5 minutes before serving.

Cannoli Poke Cake

 Yummy and rich.  You could also add some slivered almonds on the top if you like.

CANNOLI POKE CAKE

(serves 16)

Ingredients:

*1 (16 ounce) package white cake mix

*1 (14 ounce) can sweeten condensed milk

*1 (8 ounce) container mascarpone cheese

*1 (8 ounce) container ricotta cheese

* 1 teaspoon pure vanilla extract

*1 1/2 cups powdered sugar

*1/4 cup mini chocolate chips

*1/4 cup slivered almonds, optional

Directions:

~Grease and lightly dust with flour a 9x13 inch baking dish.

~Make cake as directed on the the box.

~Bake cake as directed on box.

~Remove cake from oven.

~Allow to cool for 3-5 minutes.

~Remove from oven and using the end of a wooden spoon, poke holes all over cake (about 1-inch apart).

~Remove 1/3 cup  of sweetened condensed milk and set aside.

~Pour remaining sweetened condensed milk over evenly over top of cake of hot cake, allowing it to drizzle into the holes.

~Allow cake to cool completely.

~In a large bowl, beat ricotta cheese, mascarpone cheese, and vanilla until smooth.

~Add in powdered sugar and the sweetened condensed milk that you set aside.

~Beat until smooth.

~Spread evenly over top of the cake.

~Sprinkle with chocolate chips and slivered almonds.

~Cover and chill for at least 3 hours.

Pumpkin Brownies

 I didn't think I'd like chocolate and pumpkin together, but boy was I wrong.   It's really tasty.  

PUMPKIN BROWNIES

(serves 24)

Brownie Ingredients:

*1/2 cup butter, melted

*2 large eggs, room temperature

*1 teaspoon vanilla extract

*1/2 cup all-purpose flour

*1/3 cup unsweetened cocoa powder

*1/4 teaspoon salt

*1/4 teaspoon baking powder

*1 (11.5 ounce bag) semi-sweet chocolate chips

*1/2 cup pecans (halved or chopped)

Pumpkin Ingredients:

*3/4 cup butter, melted

*1 cup granulated sugar

*1 cup pumpkin puree

*3 large eggs, room temperature

*1/2 teaspoon vanilla extract

*3/4 cup all purpose flour

*1 1/2 teaspoons pumpkin pie spice

*1/4 teaspoon baking powder

*1/4 teaspoon salt

Brownie Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 baking pan with cooking spray (I also line mine with parchment paper).

~In a medium mixing bowl, whisk sugar, vanilla extract and melted butter together.

~Whisk in eggs one at a time.

~Sift in flour, unsweetened cocoa, salt, and baking powder.

~Stir chocolate chips into flour mixture.

~Stir into wet ingredients, until just mixed.

Pumpkin Directions:

~Whisk the butter, sugar, vanilla extract and pumpkin puree together until smooth.

~Whisk in eggs one at a time.

~Whisk in flour, pumpkin pie spice, salt, and baking powder.

~Stir until just mixed.

~Pour pumpkin mixture into brownie mixture and mix until  just mixed. 

~Pour into prepared pan.

~Sprinkle pecans over top of brownies.

~Bake for 25-30 minutes or until toothpick inserted comes out clean.

~Allow to cool before cutting.

Mock Hamburger Helper

 I do not like hamburger helper, but I love this.  I love that this is a one pot meal.

Normally I make this in my cast iron pan, but this one was being delivered to a friend.

COPY CAT HAMBURGER HELPER

(serves 6)

Ingredients:

*4-5 slices bacon, cut into small pieces (optional, but so good)

*1 pound ground beef (I use 80/20)

*1 small yellow onion, chopped

*1/2 green bell pepper, chopped small

*2 cups whole milk

*1 cup cold water

*1 teaspoon Worcestershire sauce

*2 cups elbow macaroni, uncooked

*1/2 teaspoon granulated sugar

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1 teaspoon ground oregano 

*1 teaspoon parsley flakes

*1 teaspoon garlic powder

*1/2 teaspoon chili powder

*1 teaspoon paprika

*2 cups sharp cheddar cheese, shredded (or 1 cup mozzarella and 1 cup cheddar)

*6-8 slices provolone cheese

Directions:

~Cook bacon until crispy.

~Remove from pan and set aside.

~Take a paper towel and remove as much bacon grease as you can (you want to leave a little).

~Brown ground beef in a large skillet.

~Add chopped onions and green pepper, cook until tender.

~Drain any fat from pan.

~Add spices and stir for 15-30 seconds.

~Add water, milk, sugar, and Worcestershire sauce and stir until mixed.

~Add elbow macaroni and stir.

~Bring mixture to a low boil.

~Reduce heat and cover.

~Cook for about 9-10 minutes, or until the macaroni is tender.

~Preheat oven to 350 degrees while pasta is cooking.

~Remove from heat and stir in shredded cheese.

~Add provolone cheese in single layer on top of mixture.

~Sprinkle crumbled bacon over top of cheese.

~Bake uncovered for about 10-15 minutes or until cheese is melted and bubbly.

Loaded Pumpkin Muffins

 I decided to make these jumbo size this time, but normally I make them regular size.   They are moist and so good.  I like the different types of chips in these, but it will be just as good without the chips.

LOADED PUMPKIN MUFFINS

(makes 12 or 6 jumbo)

Ingredients:

*1 1/2 cups all purpose flour

*1 teaspoon baking soda

*1/2 teaspoon baking powder

*1/4 teaspoon salt

*2 teaspoons ground cinnamon

*1/4 teaspoon allspice

*1/4 teaspoons ground nutmeg

*1/4 teaspoon ground ginger

*1/2 cup pecans or walnuts, chopped

*1/3 cup chocolate chips

*1/3 cup white chocolate chips

*1/3 cup butterscotch chips

* 2 large room temperature eggs

*1/2 cup light brown sugar

*1/2 cup granulated sugar

*1 teaspoons pure vanilla extract

*1/4 cup whole milk

*1/2 cup vegetable oil

*1 1/2 cups pumpkin puree

Directions:

~Preheat oven to 425 degrees.

~Line muffin tin with papers or spray the tin with cooking spray.

~In a mixing bowl, whisk flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg and ginger together.

~Stir in nuts, chocolate chips, white chocolate chips, and butterscotch chips until well coated.

~In another mixing bowl,  whisk eggs.

~Add in brown sugar, granulated sugar, vanilla, milk, and vegetable oil and mix until well incorporated.

~Stir in pumpkin puree until well mixed.

~Pour into dry ingredients and mix until just combined (do not over mix).

~Pour into muffin tins, about 3/4 the way full.

~Bake for 5 minutes.

~Reduce oven to 350 degrees and bake for 15-18 minutes (for jumbo 25-30 minutes).

Pumpkin Pudding

 So creamy and delicious.  

PUMPKIN PUDDING

(serves 6)

Ingredients:

*3/4 cup granulated sugar

*3 tablespoons corn starch

*1/4 teaspoon ground cinnamon

*1/2 teaspoon pumpkin pie spice

*1/4 teaspoon salt

*1 1/2 cups whole milk

*1 1/2 cups heavy cream

*2 large room temperature eggs

*1 tablespoon pure vanilla extract

*2 tablespoons butter

*2/3 cup pumpkin puree

*1/2 cup whip cream

*dash of cinnamon (optional)

Directions:

~In a medium saucepan, add sugar, corn starch, salt, cinnamon, pumpkin pie spice, and eggs.

~Whisk until smooth and creamy.

~Whisk in milk & heavy cream.

~Cook over medium-low heat until mixture comes to a boil, whisking continuously (mixture will thicken up some and be smooth and creamy.

~Remove from heat.

~Whisk in pumpkin puree until well combined.

~Whisk in butter and vanilla extract until butter is melted and mixed in good.

~Pour evenly into bowls.

~Place a small piece of plastic wrap over directly over putting to prevent and skin from forming.

~Refrigerate until chilled (2-3 hours).

~Top with whip cream and sprinkle a little cinnamon on top.

Biria Tacos

 This is not hard to make, but it takes a few hours, to cook them until they are fork tender.   This recipe is often made with goat meat or mutton.  I don't eat either, so beef it is.  I make Biria Taco Casserole with the leftovers.  

BIRIA TACOS

(serves 8)

Marinade Ingredients:

*1/8 cup kosher salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 12 pounds beef short ribs (optional) (bone in or no bones, whatever you prefer)

*2 1/2  pounds chuck roast (add another 1 1/2 pounds if not using short ribs)

*1/4 cup vegetable oil (to use when frying meat)

Consommé Ingredients:

*1 large yellow onion, roughly chopped

*1 medium carrot, roughly chopped

*8 cloves garlic, roughly chopped

*1/4 cup apple cider vinegar

*3 medium roma tomatoes, halved

*4 cups beef stock

*4 cups hot water

*16 dried guajillo chilies, stemmed and seeds removed

*7 morita chilies, stemmed and seeds removed

*2 ancho chilies, stemmed and seeds removed

*2 teaspoons ground cumin

*1 teaspoon ground black pepper

*1/4 teaspoon ground cloves

*2 teaspoons mexican oregano

*1 small cinnamon stick

*4 bays leafs

Topping Ingredients

*12 corn tortillas (can use flour if you prefer)

*2 cups Monetary Jack Cheese (omit for dairy free)

*1/2 white onion, chopped small

*fresh cilantro, chopped

*2 limes, sliced (optional)

Marinated Directions:

~Cut up short ribs & chuck roast into stew size pieces.

~In a small bowl, mix salt, pepper, garlic powder and onion powder until well mixed.

~Sprinkle seasonings evenly over all sides of meat.

~Place into a bowl or on a cookie sheet, cover and refrigerate for at least 1 hour (I do this in the morning or the night before).

Consommé Directions:

~Remove stems and seeds from all the guajillo chilies, Morita chilies, and ancho chilies.

~In a medium saucepan, cover the chilies with 4 cups beef stock and 4 cups hot water (add more liquid if chilies aren't completely covered.

~Bring to a boil.

~Remove from heat.

~Add Roma tomatoes and  cover with lid and allow to sit for about 15 minutes, or util chiles are soft.

~Add carrots, white onion, and garlic to a blender.

~Blend until fairly small.

~Remove chilies from liquid (keep liquid) and place into a blender.

~Remove tomatoes and remove core and skin.

~Add tomatoes to blender.

~Add cumin, black pepper, ground cloves, and Mexican oregano.

~Add 1/2 cup liquid from chilies and apples cider vinegar.

~Blend until smooth (it will be thick)

~Set aside.

Taco Directions:

~Preheat oven to 350 degrees.

~Heat up 1/4 cup vegetable oil in a dutch oven (or oven proof pot).

~Place chuck roast and short ribs into hot pan and brown all sides (do this in batches, don't over crown the pan).

~Remove meat and set aside.

~Pour about 1 cup of liquid from chili's into hot dutch oven.

~Using a wooden spoon scrapes the bottom the the pan until all the bits and pieces come lose.

~Add meat back into pan.

~Pour Consume Sauce over meat.

~Add bay leafs and small cinnamon stick.

~Add about 1 cup of liquid from chilies and stir until mixed.

~Bring mixture to a boi.

~Turn off burner and cover dutch oven.

~Place in preheated oven for 3 1/2 to 4 hours or until meat is fork tender (you made need to add a little liquid half way though, but I don't normally have to).

Putting Together The Tacos:

~Chop 1/2 white onion, small

~Chop fresh cilantro 

~Slice limes into small wedges.

~Skim the bright red oil from the top of the Birria and set aside. 

~Remove all he meat from the pot and place into a cooking pan or large dish.

~Using forks, shred the meat.

~Remove cinnamon stick and bay leafs from consommé. 

~Heat a large skillet (I use cast iron), over medium heat.

~Drizzle a little vegetable oil in hot pan.

~Dip corn tortilla into consommé, coating both sides (or dip in the red oil that you sat aside).

~Place into hot pan and cook about 1-2 minutes or util pliable.

~On one half add some cheese (about 2-3 tablespoons).

~Add about 1/4 cup chopped meat.

~Fold over onto itself.

~Cook until tortilla is a golden brown a crispy (about 3-4 minutes per side).

~Remover from heat, open taco slightly, and add chopped onion, and cilantro, and close back up.

~Repeat until done.

~Add some consommé into small custard bowls.

~Add a small amount of chopped cilantro and chopped white onions to consommé (optional).

~Plate tacos along with a wedge of lime.

~Squeeze lime juice on taco if desired.

~Dip taco into consommé as you eat it.

Tomato-Avacado-Cucumber Salad

A great summer salad.  Make this with fresh garden grown veggies and it's even better.  

TOAMTO-AVACADO-CUCUMBER SALAD

(serves 4-6)

Salad Ingredients:

*1 pound Roma or cherry tomatoes, cut in half

*1 English cucumber, chopped small (Sometimes I use a regular cucumber, but removed the seeds)

*1 medium red onions, sliced thin

*2 ripe avocados, diced

*1/4 cup cilantro, chopped

Dressing Ingredients:

*3 tablespoon honey

*3 tablespoons olive oil

*3 tablespoon freshly squeezed lemon juice

*1 tablespoon apple cider vinegar

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Dressing Ingredients:

~Whisk all the dressing ingredients together until well blended and set aside.

Salad Directions:

~Add all salad ingredients into a large bowl.

~Drizzle dressing over salad and toss until well coated.

~I like to refrigerate mine for about a half hour to an hour before serving.

Fried Green Tomatoes

 You want firm tomatoes for this.  If they have a little pink that's ok as long as they are very firm, but try to get green.  

FRIED GREEN TOMATOES

Tomato Ingredients;

*4-5 green tomatoes

*1 teaspoon salt

*1 cup all-purpose flour

*2 large eggs

*1/2 cup buttermilk (or milk)

*1/2 cup cornmeal

*1/2 cup bread crumbs

*1 teaspoon smoked paprika, divided

*1 teaspoon onion powder, divided

*1 teaspoon garlic powder, divided

*1/8 teaspoon cayenne pepper (only if you want it to be a spicy)

*3-4 dashes hot sauce

Dipping Sauce:

*1 cup mayonnaise 

*1 tablespoon dijon mustard

*2 teaspoon freshly squeezed lemon juice

*2 teaspoons Worcestershire sauce

*1 garlic clove, finely minced

*1/2 teaspoon sweet relish

*1/2-2 teaspoons hot sauce, demoing on how spicy you want it (I only do 1/2 teaspoon)

*salt & pepper to tasted (I do about 1/2 teaspoon each)

Dipping Sauce Directions:

~Mix all ingredients together in a small bowl.

~Cover and refrigerate for at least 1 hour.

Fried Tomato Directions:

~Slice tomatoes about 1/4 -1/2 inch thick.

~Lay in a single file over a couple layers of paper towel.

~Sprinkle 1 teaspoon salt evenly over tomato slices.

~Allow to sit for about 15 minutes.

~Whisk flour, and half of the seasonings together and pour onto a plate.

~Whisk eggs and milk together until well incorporated and set aside.

~Whisk cornmeal, bread crumbs and remaining seasonings together and pour onto a plate.

~Place a cooling rack onto a cookie sheet.

~Take paper towel and pat tomatoes to remove any excess liquid.

~Dredge tomato slices into flour one at a time and evenly coat all sides.

~Shake off excess flour.

~Dip into egg mixture, making sure all sides are coated.

~Shake off excess liquid.

~Dredge in bread crumb mixture, making sure all sides are coated.

~Shake off excess coating.

~Place tomatoes in a single layer on cooling rack.

~Heat vegetable or canola oil over medium high heat to 375 degrees.

~Place a few tomato slices into hot oil (do not over crowd pan).

~Fry for about 3-4 minutes or until golden brown on both sides (flip halfway through).

~Remove from oil and place on a paper towel lined cookie sheet.

~Sprinkle a small amount of salt while they are sill very hot.

~Serve with dipping sauce.

Pumpkin Cheesecake Balls

 Super easy to make.  You can add chopped pecans to this if you want. 

PUMPKIN CHEESECAKE BALLS

(35-40)

Ingredients:

*1 (15.25 ounce) spice cake mix

*1/3 cup pumpkin puree

*1/2 cup cream cheese, softened

*12 ounces white almond bark (or white chocolate chips)

*2-3  tablespoons pumpkin pie spice

Directions:

~Place cake mix into a microwave safe bowl.

~Microwave for 1 minute, stirring after 30 seconds.

~Remove from microwave and set aside to cool completely.

~In a large mixing bowl, beat softened cream cheese and pumpkin puree until smooth and creamy.

~Add cooled cake mix and mix until well incorporated.

~Cover bowl and refrigerate for at least 2 hours.

~Scoop dough out (I use a very small cookie scoop about 1.5 tablespoons) and roll into a bowl.

~Place on a plate or cookie sheet.

~Cover and freeze for at least 30 minutes. 

~Melt almond bark over a double boiler or a microwave, stirring often, until mixture is smooth and chocolate melted.

~Roll cake balls into melted chocolate (I use a fork or spoon) until completely coated.

~Return to plate or cookie sheet.

~Sprinkle with pumpkin spice on tops of coated cake balls.

~Allow to cool completely (when chocolate hardens back up). 

~Keep refrigerated until ready to eat.

Tomato Pie

 I only like this with fresh garden tomatoes, so this is a summer dish for me.   Normally tomato pie, does't have bacon in it, but we like it in there.  

TOMATO PIE

(8 slices)

Ingredients:

*1 (9-inch) deep dish pie crust 

*4 large tomatoes, sliced (peeled if you want)

* 1 teaspoon salt

*1/2 pound bacon, cooked and crumbled (optional)

*2 green onions, sliced thin

*1/2 cup fresh basil leaves, chopped (10 large leaves)

*1 clove of garlic,  minced 

*1/2 cup mozzarella cheese, grated

*1 1/2 cups sharp cheddar cheese, grated

*3/4 cup mayonnaise 

*1 teaspoon ground black pepper

Directions:

~Preheat oven to 375 degrees.

~Layer tomatoes over paper towel line pan in a single layer.

~Sprinkle salt evenly over tomatoes and allow to sit fo 15 minutes.

~Bake pie crust for 15 minutes.

~Remove from heat and cool.

~Reduce heat to 350 degrees.

~Pat the tops of the tomatoes with dry paper towel after they've been sitting for 15 minutes to remove any excess liquid.

~In a medium bowl,  mix mayonnaise, mozzarella cheese, cheddar cheese, garlic,  and pepper together until will combined.

~Layer half of the tomatoes in to partially cooked pie crust.

~Sprinkle half of the chopped green onions over the tomatoes. 

~Sprinkle half of the bacon over the tomatoes.

~Spread 1/3 of the cheese mixture over tomatoes.

~Layer the rest of the tomatoes over the cheese.

~Sprinkle the remaining green onions and bacon over the tomatoes.

~Spread the remaining cheese mixture over top, trying to leave as little gaps as possible.

~Bake for 30-40 minutes or until cheese is melted and bubbly.

~Remove from heat and cool for 15 minutes before cutting.

Banana Pumpkin Muffins

The mixture of banana and pumpkin is tasty.  I like the maple glaze on top of it.  Adding some dried cranberries or white chocolate chips (or both) would make it even better.

BANANA PUMPKIN MUFFINS

(makes 24)

Bread Ingredients:

*1 cup granulated sugar

*1/4 cup butter, softened

*2 ripe bananas, mashed

*1 (15 ounce) can pumpkin puree

*1/4 cup whole milk

*1/4 cup plain greek yogurt

*2 large eggs, room temperature 

*2 cups all purpose flour, sifted

*1/4 teaspoon salt

*1 teaspoon baking soda

*1 tablespoon pumpkin pie spice

*1 cup pecans, chopped

Streusel Ingredients:

1/4 cup butter, softened

*1/2 cup all-purpose flour

*1/2 cup light brown sugar

*1 teaspoon ground cinnamon

Topping Ingredients:

*1 cup powdered sugar, sifted

*2-4 tablespoons heavy cream (or whole milk)

*1/4 teaspoon maple flavoring (or 1 teaspoon maple syrup)

*1/4 cup pecans, chopped very fine

Bread Ingredients:

~Preheat oven to 350 degrees.

~Grease and lightly flour a muffin pans (or use liners).

~In a large mixing bowl, cream butter and sugar together until fluffy.

~Add in mashed bananas, pumpkin puree, milk, yogurt, and eggs until well incorporated.

~Sift in flour, salt,  pumpkin pie spice and  baking soda into a medium bowl.

~Add to wet ingredients and mix until just mixed (do not over mix, some lumps are ok).

~Pour mixture into prepared muffin pans.

Streusel Directions:

~In  a small bowl, cut butter, flour, cinnamon and brown sugar with a fork until mixture because pea sized crumbs.

~Sprinkle mixture of bread batter.

~Bake for 25-30 minutes, or until toothpick comes out clean when inserted into center of muffins.

~Remove from oven and cool for 10 minutes on a cooling rack.

~Remove muffins from pan and continue cooling on cooling rack.

Topping Directions:

~In a small bowl, whisk powdered sugar, heavy cream, and maple flavoring until mixture is smooth (if you want a thin topping add more heavy cream).

~Drizzle over muffins while it's still warm (not hot).

Mexican Pizza

I have never had a Taco Bell Mexican Pizza, but I know this would taste so much better.  BTW,  I don't like retired beans, so I leave them it off.  I put a thin layer of sour cream on mine instead.  This looks like a lot to do in the recipe, but it's quick and easy.

MEXICAN PIZZA

(makes 4)

Refried Beans Ingredients: 

*1 (16 ounce) can refried beans

*1/4 cup sour cream

*1/4 teaspoon ground cumin

Filling Ingredients:

*2 pounds ground beef 

*1 small yellow onion, chopped fine

*1 small tomato, diced small 

*2 garlic cloves, minced

*1/2 cup cheddar cheese, shredded

Seasoning Ingredients (or a package of taco seasoning mix)

*1 teaspoon cumin

*1teaspoon onion powder

*1 teaspoon paprika

*1 teaspoon oregano

*2 teaspoons garlic salt

*1/4-1/2 teaspoon cayenne pepper (optional)

Sauce Ingredients (or buy salsa)

*1 (8 ounce) can tomato sauce 

*1 tablespoon white vinegar

*1/3 cup water

*1/4 teaspoon granulated sugar

*2 teaspoons minced onion

*1 teaspoon minced garlic

*1 teaspoon chili powder

*1/2 teaspoon paprika

*1/8-1/4 teaspoon cayenne pepper

Topping Ingredients:

*8 (8-9 inch) flour tortillas

*corn mesa (small amount and optional, but makes the tortillas even tastier)

*1/4 cup vegetable oil (for frying tortillas)

*2 cups cheddar cheese, shredded

*1/2 cup mozzarella cheese (or a white Mexican melting cheese)

*black olives, sliced (optional)

*jalapeno peppers, sliced (optional)

*green onions, chopped (optimal)

*1 small tomato, diced (Roma works best)

Sauce Directions:

~In a medium saucepan, over medium heat add all the ingredients.

~Bring to a low boil, stirring often.

~Simmer for 5-10 minutes.

~Remove from heat and set aside.

Refried Beans Directions:

~In a small saucepan, add refried beans, sour cream, and cumin.

~Heat over medium heat until hot, stirring often.

~Remove from heat and set aside.

Filling Directions:

~In a large skillet, add tomatoes, onions, and minced garlic, cooking for 1-2 minutes over medium heat, stirring often.

~Add ground beef and cook until beef is browned and done, breaking up meat as it cooks.

~Add seasonings and cook for another 1-2 minutes, staring continuously.

~Stir in 1/2 cup cheddar cheese, and stir for just a minute or so (cheese does not need to be completely melted).

~Remove from heat and set aside.

Cooking Tortillas:

~Heat up 1/4 cup vegetable oil or medium-high heat.

~Lightly sprinkle both sides of flour tortillas with corn mesa.

~Place tortillas into hot grease and cook both side until lightly browned (flatten any air bubbles that form in the tortilla with a spatula).

~Remove from grease and allow any excess grease to drip from tortilla.

~Set aside until ready to fill.

Putting The Pizza Together:

~Preheat oven to 350 degrees.

~Spread a layer of the bean mixture over a tortilla.

~Spread meat mixture over the bean mixture.

~Sprinkle 1/2 cup cheddar cheese over top of meat mixture.

~Sprinkle 1/8 cup Cacique Cheese Oaxaca over cheese.

~Top with another tortillas.

~Spread some sauce mixture over top of tortilla.

~Sprinkle 1/2 cup cheddar cheese & 1/8 cup Cacique Cheese Oaxaca over sauce.

~Place whatever toppings you choose over cheese, expect tomatoes (I like them all).

~Place on a baking sheet (I actually do this as I put it together).

~Bake for 4-5 minutes.

~Turn oven up to broil, and cook for 1-3 minutes or until the cheeses have melted.

~Add chopped tomatoes and a dollop of sour cream if you choose.

~Cut into four pieces and enjoy (optional).

Nutella Filled Brownies

 The chocolate and hazel nut goes so well together.   Easy to make.   You could even do this with a 9x13 brownie mix if you want to make it easier.   

NUTELLA FILLED BROWNIES

(makes 16)

Ingredient: 

*1/2 (ounce) container of Nutella or any hazel nut spread

*1/2 cup vegetable oil

*1/2 cup butter, melted

*2 cups granulated sugar

*1 teaspoon vanilla extract

*4 large eggs

*1 cup all-purpose flour

*2/3 cup unsweetened cocoa (I like using dutch chocolate)

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1 cup chocolate chips (optional) (or use white chocolate chips or peanut butter chips)

Directions:

~Spray a 9x13 inch pan with cooking spray.

~Spread Nutella evenly over the bottom of the prepared pan.

~Place pan in the refrigerator for at least one hour.

~Preheat oven to 350 degrees.

~In a large mixing bowl, whisk vegetable oil, melted butter, and sugar together until well mixed.

~Whisk in eggs, one at a time, until well combined.

~Sift in flour, cocoa, baking powder, and salt into wet ingredients.

~Remove pan from freezer.

~Removed frozen nutella.

~Spread half of the brownie batter evenly into pan.

~Place frozen nutella back into pan.

~Spread remaining brownie batter over frozen nutella.

~Bake for 35-45 minutes, or until brownies begin to pull away from he edges of the pan.

Cherry Crisp Bars

 So good.  Now if you can use store bought canned cherry pie filling for this, but it won't be as good.

CHERRY CRISP BARS 

(makes 12)

Filling Ingredients:

*4 1/2 cups fresh pitted cherries

*1 cup water

*1/3-1/2 cup granulated sagar (depending on how sweet you want it)

*1 tablespoon freshly squeezed lemon juice

*1/2 teaspoon ground cinnamon

*2 tablespoons corn starch

*2 tablespoons water

Crust Ingredients:

*3/4 cup cold butter

*1 cup all purpose flour

*1/2 cup light brown sugar, packed

*1/4 teaspoon salt

*1/2 teaspoon baking soda

*1 cup old fashion oats 

Filling Directions:

~In a medium saucepan, add cherries, sugar, 1 cup water, lemon juice, and cinnamon.

~Cook over medium-hight heat and bring to a boil, stirring often.

~Reduce heat and simmer for 10 minutes (or until cherries are soft and cooked through).

~In a small bowl, whisk 2 tablespoons water and cornstarch until smooth.

~Stir into cherry mixture until mixture thickens (about 2 minutes).

~Remove from heat and allow to cool (I let it cool for about 30 minutes or so).

Crust Directions:

~Preheat oven to 350 degrees.

~Grease a 9x9 baking dish or spray with cooking spray.

~In. a medium bowl,  cut butter into flour, brown sugar, salt and baking soda, until it resembles fine meal.

~Add in oats until well mixed.

~Press about 2/3 of mixture into the bottom of prepared pan.

~Spread cherry mixture over bottom crust.

~Sprinkle remaining crust over top of cherry mixture.

~Bake uncovered for 50 minutes.

~Remove from oven and allow to cool completely before cutting.

~Store in refrigerator.