Garlic Dill Sauce

 Great to dip veggies and chips in.  I also love to mix veggies in it for a veggie pita. 

 CREAMY GARLIC DILL SAUCE

(makes about 2 cups)

Ingredients:

*1/2 cup mayonnaise or plain greek yogurt 

*1 cup sour cream 

*juice squeezed from a half of a small lemon

*1/4-1/2 cup fresh dill weed

*1/8 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon garlic powder

Directions:

~Place all of the ingredients into a blender or food processor.

~Blend on high until all ingredients are mixed in well and dill weed is chopped well.

~Place in a small bowl and cover.

~Refrigerate for at least 3 hours (I normally make this the night before or in the morning).

Jumbo Cranberry Orange Muffins

 I love orange and cranberry together.   This is also really good with some white chocolate chips and/or pecans in it.

JUMBO CRANBERRY ORANGE MUFFINS

(makes 6-8)

Ingredients:

*1 cup cranraisins

*2 oranges

*zest from two oranges

*3 cups all-purpose flour

*1 tablespoon baking powder

*1/2 teaspoon salt

*1/4 teaspoon ground nutmeg

*1/2 teaspoon ground cinnamon

*1/2 cup butter, softened

*1 cup granulated sugar

*1/3 cup cup brown sugar, packed

*2 large eggs

*1 cup sour cream

*Coarse sugar (optional)

Directions:

~Preheat oven to 400 degrees.

~Line large muffin tin with liners for spray with cooking spray and dust with flour.

~Zest oranges.

~Peal (remove any white pith) from large and cut into chunks.

~Put oranges, zest, and cranberries into a food processor or blender and mix until oranges are pureed. 

~In a large bowl, sift flour, baking powder, salt, nutmeg, and cinnamon together.

~In another bowl, beat butter, granulated sugar, brown sugar and cranberry orange mixture together.

~Beat in eggs and sour cream until well mixed.

~Pour wet ingredients into the dry ingredients until just mixed (do not over mix).

~Scoop batter evenly into muffin tin (almost to the top).

~Sprinkle tops with coarse sugar (optional).

~Bake for 35-40 minutes (or until a toothpick inserted comes out clean).

~Remove from tins and allow to cool.

Jumbo Chocolate Chocolate Chip Muffins

I would say that each muffin is big enough for two, but they are too good to share.   You could swap out the chocolate chips and add peanut butter chips or white chocolate chops.

JUMBO CHOCOLATE CHOCOLATE CHIP MUFFINS

(makes 6)

Ingredient:

*2 cups all-purpose flour

*3/4 cup granulated sugar

*1 cup milk chocolate chips

*1/3 cup unsweetened cocoa powder

*1 teaspoon baking powder

*1 teaspoon baking soda

*1/8 teaspoon salt

*1 large egg

*1 cup sour cream

*1 teaspoon instant coffee granules 

*1 teaspoon vanilla extract

*1/4 cup vegetable oil

Directions:

~Preheat oven to 400 degrees.

~Line large muffin tin tin with liners or spray and dust with flour.

~In a mixing  bowl,  whisk egg, sour cream, milk, vanilla extract, coffee granules, and oil until well combined.

~In a large mixing bowl, sift flour, granulated sugar, unsweetened cocoa, baking soda, baking powder and salt.

~Stir in chocolate chips, until chips are coated well.

~Mix wet ingredients into dry ingredients just until combined (do not over mix).

~Divide batter evenly into muffin tin.

~Bake for 10 minutes.

~Reduce heat to 350 degrees.

~Bake for another 20-30 minutes or until done (when a toothpick is inserted and comes out clean).

~Remove from tins and allow to cool.

Mock Pizza Hut Pan Pizza

This meal takes some planning.  Only because the dough is best if you let it set for 12-24 hours.  You can make it in 12 hours, but it's a better crust the longer you let it sit.  It will even work after a couple hours, it just won't be like Pizza Hut crust.

MOCK PIZZA HUT PAN PIZZA

(8 slices)

Crust Ingredients:

*2 cups bread flour (11 ounces)

*1 teaspoon salt

*1 teaspoon active dry yeast

*1 cup warm water (between 105-110 degrees)

Pizza Sauce Ingredients:

*1 (6 ounce) can tomato paste

*1/2 cup warm water

*4 tablespoons fresh grated parmesan cheese (optional)

*2 garlic cloves, minced

*1 teaspoons onion powder

*1 teaspoon salt

*1/2 teaspoon dried basil

*1/2 teaspoon black pepper

*1/2 teaspoon dried oregano

*1/2 teaspoon dried parsley

*1/4 teaspoon dried marjoram

*1/8 teaspoon cayenne pepper (optional)

Topping Ingredients:

*1 1/2 cups mozzarella cheese, shredded

*3/4 cup brick cheese or Monterey Jack cheese, shredded 

*fresh pepperoni or whatever is your favorite toppings

Fairy Dust Ingredients:

*1 tablespoon spoon dreid oregano

*1 tablespoon freshly grated parmesan cheese

*1 tablespoon garlic powder

Crust Directions:

~In a large mixing bowl, whisk flour, salt & yeast together. 

~Stir in warm water until flour is mixed in.

~Knead for just about 30-60 seconds.

~Grease a pie place or bowl and place dough in it.

~Flatten dough out to reach the sides (dough will be sticky).

~Spray the top of the dough with cooking spray or rub a very small amount of oil over the top.

~Cover and refrigerate for 12-24 hours (the longer the better).

Pizza Sauce Directions:

~In a small bowl, mix all the ingredients.

~Cover and refrigerate for at least 1 hour (I make when I make the crust).

Fairy Dust Directions:

~In a small bowl, whisk ingredients together and set aside.

Let put the Pizza together.

~Grease a large (10") cast iron pan with vegetable oil (or any high heat oil).

~Put crust into prepared cast iron pan and gently press towards the side of the pans (don't worry if it springs back and doesn't touch sides).

~Allow dough to sit for 10-15 minutes, and then press towards the sides again (it should stay better this time).

~Cover with plastic wrap and allow to rise for 90 minutes,

~Place bottom rack of oven to the bottom position.

~Preheat oven to 400 degrees.

~Take 1/2-3/4 cup of pizza sauce and pour into center of dough.

~Spread sauce out to with in 1/2 inch of the edges. 

~Sprinkle brick cheese or Monterey Jack cheese on the outer edge of the dough abasing the edge of the pan.

~Gently press the cheese down on the sides of the pan (this will give that crunchy edge).

~Sprinkle the mozzarella cheese over the pizza (not over the area that has the brick cheese on it).

~Place whatever toppings you want on your pizza.

~Bake for 25-30 minutes or until cheese is a golden brown and bubbling.

~Remove from oven.

~Allow to cool for 3-4 minutes or until bubbling stops.

~Slide a knife or and offset spatula around the edges of the pizza.

~Gently bring up the pizza to look underneath it.  

~If the crust isn't golden brown and crispy, then turn the burner on your stove to medium-heat.  

~Cook for 1-5 minutes or until bottom crust is crispy and golden brown, checking it often.

~Remove pizza from pan and place on a cooling rack to cool for 5-10 minutes.

~Sprinkle with desired amount of fairy dust.

~Slice and enjoy.

Chicken Cordon Bleu Casserole

 You can make this with noodles or without, both are good.  If I do it without noodles, then I make a baked potato to go with it.  I use chicken breast, but dark meat will work too.  I use thin egg noodles, but wide will be just as tasty.

CHICKEN CORDON BLEU CASSEROLE

(serves 6)

Casserole Ingredients:

*3 cups cooked chicken, diced or shredded (great for leftover rotisserie chicken) 

*1 1/2 cups ham, diced or shredded (I like to use Black Forest)

*2 cups Swiss cheese, shredded

*8 ounces egg noodles, (cook 2 minutes less then directed on package)

*1/2 cup freshly grated Parmesan cheese (optional)

White Sauce Ingredients:

*4 tablespoons butter

*4 tablespoons all-purpose flour

*1 cup heavy cream

*2 cups whole milk

*1/2 cup chicken stock

*1 tablespoon dijon mustard

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon paprika 

Topping Ingredients:

*1 1/2 cups seasoned panko crumbs

*6 tablespoons butter, melted

White Sauce Directions:

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

~Whisk in flour and cook for 1 minute whisking the entire time.

~Whisk heavy cream, milk, and chicken stock.

~Whisk until mixture stars to thicken up.

~Stir in dijon mustard, salt, pepper, and paprika.

~Set aside.

Directions:

~Preheat oven to 350 degrees.

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

~Spread cooked, drained egg noodles along the bottom of the pan.

~Spread chicken evenly on top of noodles.

~Spread ham evenly over noodles.

~Pour white sauce evenly over meat and noodles.

~Sprinkle parmesan cheese over sauce.

~Sprinkle shredded Swiss cheese over top.

~In a small bowl mix panko crumbs and melted butter together until well mixed.

~Sprinkle evenly over cheese.

~Bake for 45-50 minutes.

~Allow to cool for 5 minutes before serving.  

Dill Pickle Pasta Salad

You could add peas to this salad.  It would give it more color.  I didn't because I don't like peas.

DILL PICKLE PASTA SALAD

(serves 6)

Dressing Ingredients:

*1 cup mayonnaise 

*1/2 cup sour cream

*1 teaspoon fresh squeezed lemon juice

*3 tablespoons dill pickle juice

*1 tablespoon honey

*2 garlic cloves, minced fine

*1 tablespoon sweet onion, chopped fine

*1 tablespoon fresh dill, chopped fine (or 2 teaspoons dried)

*1/8 teaspoon cayenne pepper (optional)

Salad Ingredients:

*16 ounces rotini pasta (shells, macaroni, rotini noodles can also be used)

*1/3 cup pickle juice

*1 (8 ounce) block cheddar cheese or Colby Jack cheese, shredded (or cut into small cubes)

*2 cups dill pickles, chopped small (I like to use baby dills)

*1 small yellow, red, or white onion, chopped small

*1 stalk celery, chopped small

*1/8 cup fresh dill weed chopped (or 1 tablespoon fresh dill) (optional)

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Dressing Directions:

~Whisk all the ingredients together until well incorporated  (you can blend it if you it completely smooth).

~Cover and refrigerate until ready to use.

Salad Directions:

~Cook pasta as directed on box.

~Drain pasta and run for a minute under cold water.

~Place pasta into a large bowl and pour 1/3 cup dill pickle juice on it, stir every 5 minutes for 15 minutes.

~Drain off any pickle juice.

~Add chopped onion, celery, pickles, cheese, fresh dill, cayenne pepper, dill weed, salt and pepper and mix well.

~Mix in dressing until well coated.

~Cover and refrigerate for 2 or 3 hours before serving.

Cinnamon Roll Pancake

 If you love cinnamon rolls, then you will love this.   

Hint:  I take a damp paper towel to wipe out the frying pan between new batches of pancakes.   I do this to prevent the caramel sauce that's left in the pan from burning.

BTW: you can do this with boxed pancakes to make it easier if you prefer.

 CINNAMON ROLL PANCAKES

(makes 12-14)

Cinnamon Swirl Ingredients:

*1 cup butter, melted

*1/2 cup light brown sugar, packed

*2 teaspoons ground cinnamon

*1/4 cup water

*1/4 cup heavy cream

Pancake Ingredients:

*3 cups flour

*2 tablespoons granulated sugar

*1 1/2 teaspoons baking soda

*3 teaspoons baking powder

*1/2 teaspoon salt

*1/4 cup butter, melted 

*1/2 cup whole milk, room temperature

*3 cups buttermilk, room temperature

*3 eggs, room temperature 

2 teaspoons pure vanilla extract

Glaze Topping:

*4 ounces cream cheese, softened 

*1/4 cup butter, softened

*1 1/2 cups powdered sugar

*1/8-1/4 cup heavy cream (depending on how thin you like it)

Cinnamon Swirl Directions:

~Melt butter in a small sauce pan until it becomes a golden brown (careful not to burn it).

~Whisk in brown sugar and cinnamon until smooth.

~Whisk in water and simmer for about 2 minutes or until sauce thickens some.

~Whisk in heavy cream and simmer for another 2 minutes.

~Remove from heat and allow to cool some.

~Once it's cooled, place in a pastry bag.

Glaze Directions:

~In a medium bowl, cream cream cheese and butter together until smooth.

~Stir in powdered sugar until smooth.

~Add desired amount of heavy cream to make cream cheese mixture easy to spread on pancakes.

Pancake Directions:

~Combine flour, sugar, baking soda, baking powder, cinnamon, and salt into a large bowl.

~In a separate bowl, whisk butter, milk, buttermilk, eggs and vanilla together.

~Mix the wet ingredients into the dry ingredients, using a whisk, just until it's blended (small lumps are good).

~Oil hot frying pan or griddle with butter or cooking spray.

~Pour about 1/4-1/3 cup of batter on hot pan.

~When the pancakes start to from bubbles on the top, pipe in cinnamon swirl filling (not close to edge).

~Continue cooking until large bubble form and the bottom of the pancake is a golden brown.

~Flip pancakes and cook for another 1 1/2 -2 minutes.

~Flip once more and cook or another 30-60 seconds.  

~Plate pancakes and spread a little cream cheese topping over them.  Add a few pecans if you want.

Buffalo Popcorn

I enjoy the sweet and spicy mixture of this.  

BUFFALO POPCRON

Ingredients:

* 1/2 cup popcorn kernels 

*1/2 cup water

*1 cup granulated sugar

*2 tablespoons butter

*1/3-1/2 cup franks red hot

*1/2 teaspoon garlic powder

*1 teaspoon Worcestershire sauce

*1/2 teaspoon salt

*1 teaspoon baking powder

Directions:

~Popcorn in air popcorn maker, over the stover or in a whirlypop.

~Remove any unpeopled kernels.

~Place a silicone mat on a cookie sheet or spray it with cooking spay.

~Preheat oven to 250 degrees.

~In a medium sauce pan, pour in water and sugar, DO NOT STIR.

~Heat over medium heat and bring to a boil.

~Boil for 5 minutes.

~Stir in butter until it melts.

~Remove from heat.

~Stir in  hot sauce, garlic powder, Worcestershire sauce, and salt until well mixed.

~Quickly stir in baking soda (it will foam up).

~Stream over popcorn and stir until popcorn is well coated.

~Bake for 25 minutes.

~Stir and bake another 20 minutes.

~Remove from heat and allow to cool for 10 minutes.