Chicken Cordon Blue Bites

 I do love these.   Making the sauce only makes it better.   One of these days I'm going to try to make them in the air-fryer to make them a little healthier

CHICKEN CORDON BLUE BITES

Chicken Cordon Blue Bites Ingredient:

*1 pound ground chicken

*1/4 pound baked ham (I get it cut thick from the deli), cut into very small pieces

*1/2 cup all-purpose flour

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon paprika

*1/8 pound Swiss cheese, cut into small pieces 

Dredging Ingredients:

*1 large egg

*1/2 cup all-purpose flour 

*1 cup panko bread crumbs

*vegetable oil for frying (about 4 cups)

Dipping Sauce Ingredients:

*3 tablespoon butter

*3 tablespoons all-purpose flour

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*2 tablespoons dijon mustard

*1/2 cup heavy cream

*1 cup whole milk

Chicken Cordon Bleu Bites Directions:

~In a medium bowl, mix 1 pound ground chicken, 1/4 pound ham cut into very small pieces, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 cup all-purpose flour together until well combined.

~Scoop up about 2 teaspoons ground chicken mixture, and flatten it out.

~Place a piece of Swiss cheese in the center and wrap the meat mixture around the cheese, making sure to seal the edges (I like to roll them into a ball).

~Set aside and repeat until done.

~Place 1 large egg into a small bowl and whisk.

~In another bowl,  add 1/2 cup all-purpose flour.

~In yet another bowl, add 1 cup panko bread crumbs.

~In a medium size pot, heat up vegetable oil to 225-250 degrees.

~Roll chicken ball into flour, then into egg, and lastly into panko bread crumbs making sure it's completely coated each time.

~Place on a plate and repeat until done.

~Carefully add into hot oil (about 4 at a time).

~Fry for about 5 minutes, stirring every once in a while

~Remove from oven and lightly sprinkle with salt (optional)

Dipping Sauce Ingredients:  (I do this before frying the chicken cordon bleu balls and let in simmer over very low heat to keep warm)

~Melt 3 tablespoons butter.

~Whisk in 3 tablespoons all-purpose flour, 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 2 tablespoons dijon mustard until well combined.  Whisk continuously for 1 minute.

~Add 1/2 cup heavy cream and 1 cup whole milk and whisk until it thickens some.

~Keep warm and serve over or along side of chicken cordon bleu bites.

Baked Pancakes

 Sometimes I just don't have time to stand there and flip pancakes.  This is a great alternative.

Spoon in flour, powdered sugar and corn starch, into the measuring cups, so it's not packed.  This will make for a lighter pancake.

BAKED PANCAKES

(serves 8)

Ingredients:

*2 cups all-purpose flour 

*1/3 cup powdered sugar

*2/3 cup corn starch

*5 teaspoons baking powder

*1/2 teaspoon salt

*2 large eggs

*2 cups buttermilk

*2 teaspoon vanilla extract

*5 tablespoons butter, melted

*1 tablespoon butter, melted (for underneath the pancakes)

*1 cup blueberries or chocolate chips (optional)

*3 tablespoons butter,  melted (for brushing on top of pancakes)

Directions:

~Spray a cookie sheet (around 18"X13") with cooking spray.

~Line with parchment paper and brush 1 tablespoon melted butter over paper, then set aside.

~Preheat oven to 425 degrees.

~In a large bowl, sift 2 cups all-purpose flour, 1/3 cup powdered sugar, 2/3 cups corn starch, 5 teaspoons baking powder, and 1/2 teaspoon salt.

~In another bowl, whisk 2 large eggs, 2 cups buttermilk, 2 teaspoons, vanilla extract, and 5 tablespoons melted butter together until well combined.

~Stir wet ingredients into dry ingredients, making sure you don't over mix (small lumps are good).

~Pour mixture into prepared pan.

~Spread evenly over pan.

~Sprinkle on 1 cup blueberries or chocolate chips if desired.

~Bake on center rack or just above center rack for 5-10 minutes or until done (toothpick inserted in the center comes out clean.  Center should be springy to the touch).

~Remove from oven and turn oven up to broil.

~Brush 3 tablespoons melted butter over top of hot pancakes.

~Return to oven and broil for 1-2 minutes, keeping the oven door ajar, until top is a light golden brown (I turn my half way through).

~Remove from oven and cut into pieces.

Thin Crispy Potato Chips

 My granddaughter loves these.  I love to dip these in my homemade French Onion Chip Dip.

THIN CRIPSY POTATO CHIPS

Ingredients:

*4 medium russet potatoes

*3 quarts cold water

*4 tablespoons white vinegar

*4-6 cups vegetable oil

*salt to taste

Directions:

~Line a cookie sheet with paper towel and place a cooling rack over paper towel.

~Peel 4 medium russet potatoes (optional)

~Using a mandolin, slice the potatoes paper thin.

~Soak potatoes in cold water, for a couple minutes, moving them around to rinse them.

~Pour out water, and repeat soaking one more time.

~Pour 3 quarts of cold water (tap water cold) and 4 tablespoons white vinegar into a medium sauce pot.

~Pace sliced potatoes into vinegar water and bring to a boil

~Once boiling, allow to boil for 2 minutes, stirring often so that they don't stick.

~Remove potatoes from boiling water and set on a few layers of paper towel to drain.

~Allow potatoes to get as dry as possible (I do this for about 1/2 hour).

~Bring 4-6 cups vegetable oil to about 280 degrees.

~Gently placed potatoes into hot oil, don't over crowd.

~Fry for 2-3 minutes, or until a very light golden brown or they become crispy.

~Remove from hot oil and place on cool rack.

~Lightly season with salt.

~Allow to cool and enjoy.

Chocolate Poke Cake

 So rich and delicious.  

CHOCOLATE POKE CAKE

(serves 16)

Cake Ingredients:

*1 (20 ounce) box devil's food cake mix

*1/2 cup butter, melted

*1 1/4 cups milk

*5 large eggs

*1 cup sour cream 

*2 tablespoons all-purpose flour

*1 (3.9 ounce) box instant chocolate pudding mix

Topping Ingredients:

*1 (5 ounce) can evaporated milk

*5 ounce whole milk (refill evaporated milk can)

*1 (14 ounce) can sweetened condensed milk 

Whipped Cream Ingredients:

*2 cups heavy cream

*1/2 cup powdered sugar

*1/4 cup unsweetened cocoa powder

*1 teaspoon vanilla extract

Cake Directions:

~Preheat oven to 350 degrees.

~Grease and lightly flour a 9x13 inch baking pan.

~In a large mixing bowl, mix 1 (20 ounce) box devils food cake mix, 1/2 cup melted butter, 1 1/4 cups milk, 5 large eggs, 1 cup sour cream, 2 tablespoons all-purpose flour and 1 (3.9) ounce box instant chocolate pudding mix until well combined.

~Pour into prepared pan.

~Bake for 35-40 minutes or until toothpick inserted in the center comes out clean

~Set aside and cool for 15 minutes.

Topping Directions: (make this when you put the cake in the oven or before)

~In a medium bowl, whisk 1 (5 ounce) can evaporated milk,  5 ounces milk (refill evaporated milk can), and 1 (14 ounce) can sweetened condensed milk together until well combined.

~Cover and refrigerate.

Whip Cream Directions:

~In a large mixing bowl, whisk 2 cups heavy cream until soft peaks form (whip cream texture).

~Whisk in 1/2 cup powdered sugar, 1/4 cup unsweetened cocoa powder, and 1 teaspoon vanilla extract  into mixture until well combined.

~Cover and refrigeraste.

Let's Put it together:

~Once cake has cooled for 15 minutes, poke cake with a fork over entire cake.

~Pour evaporated milk mixture over cake making sure it runs into the holes.

~Cover and refrigerate for 1 hour.

~Remove and spread whip cream over the top and serve.

Small Batch Mac & Cheese

 My husband and I don't eat Mac & Cheese, but our granddaughter loves it.   This recipe is great for two, but easy to cut in half for one.

SMALL BATCH MAC & CHEESE

(serves 2)

Ingredients:

*1 cup dry macaroni

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*1/4 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon paprika (sometimes I used smoke paprika)

*1/2 teaspoon Italian seasoning

*1 tablespoon all-purpose flour

*1 tablespoon butter

*1 cup whole milk

*1/2 cup cheddar cheese, grated

*1/4 cup mozzarella cheese, grated

*2 tablespoons freshly grated parmesan cheese

Topping Ingredients:

*2-4 tablespoons butter, melted

*1/4-1/2 cup crushed ritz crackers (about 4-6) - (or 1/4 cup Italian bread crumbs)

Directions:

~Preheat oven to 350 degrees.

~Spray a small casserole dish with cooking spray (I use a 10 x6 inch casserole dish)

~Cook 1 cup macaroni in boiling water until al dente.

~Drain pasta and set aside.

~In a small bowl, whisk together 1 tablespoon all-purpose flour,  1/8 teaspoon salt, 1/8 teaspoon ground black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder,  1/4 teaspoon paprika, and 1/2 teaspoon Italian seasoning until well combined.

~In a small saucepan, melt 1 tablespoon butter over low heat.

~Whisk in 1 tablespoon all-purpose flour, and seasoning mixture for about 45-60 seconds.

~Slowly whisk in 1 cup whole milk and continue whisking until mixture has thickened up.

~Stir in 1/2 cup grated cheddar cheese, 1/4 cup mozzarella cheese, and 2 tablespoons freshly grated Parmesan cheese until cheese has melted.

~Mix in macaroni until well combined.

~Pour into prepared casserole dish.

Topping Directions:

~In a small bowl, mix 2-4 tablespoons melted butter and 1/4-1/2 cup crushed ritz crackers or Italian seasoning together until well combined.

~Sprinkle evenly over top of macaroni.

~Bake for 15-25 minutes or until topping is a golden brown and bubbly.

Christmas Pinwheel Cookies

 Fun cookies to make with the kids.   With our without sprinkles, depending on what you prefer.

CHRISTMAS PINWHEEL COOKIES

(makes 2 1/2 dozen)

Cookie Ingredients:

*3 cups all-purpose flour (361 grams)

*1 teaspoon baking powder

*1/2 teaspoon salt

*1 cup butter, softened (2 sticks)

*1 1/4 cups granulated sugar

*1 large egg

*2 teaspoons vanilla extract 

*1/2 teaspoon almond extract (optional)

*Red & Green gel food coloring

Topping Ingredients (optional):

*1 cup sprinkles 

*2 tablespoons corn syrup 

*1 tablespoon water 

Cookie Directions:

~In a medium mixing bowl, whisk 3 cups (361  grams) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt together.

~Set aside.

~In a large bowl, cream 1 cup softened butter and 1 1/4 cups granulated sugar until mixture is light and fluffy (about 2-3 minutes).

~Turn speed down to low, and add in 1 large egg, 2 teaspoons vanilla extract and 1/2 teaspoon almond extract (optional) until well mixed.

~Add flour mixture to butter mixture and mix until mostly combined (the dough should be soft but not sticky).

~Divide the dough into 3 equal pieces (I like to weigh mine, about 10 ounces each but you can do it by eye).

~Add red food coloring to one portion and mix until well combined (I do this by hand, so the dough stays soft).

~Add green food coloring to one portion and mix until well combined.

~Leave the other portion with no food coloring (I actually add white food coloring to mine).

~Form each portion into a disc and wrap tightly in plastic wrap.

~Refrigerate for at least 1 hour or until dough if firm.

~Roll each section of dough into a 6x13 inch rectangle.

~Stack dough with green being on the bottom, white in the middle, and red on the top.

~Roll the dough (lengthwise) into a tight spiral.

Topping Directions (optional):

~In a small bowl, mix 2 teaspoons corn syrup and 1 teaspoon water together.

~Using a pastry brush, brush a very thin layer of corn syrup mixture over the cookie dough.

~Sprinkle 1 cup sprinkles onto a plate or cookie sheet and roll the dough over the sprinkles, making sure all sides are covered (optional).

~Wrap dough log into tightly with plastic wrap again.

~Refrigerate for at least 1 hour or until firm.

Let's Bake The Cookies:

~Preheat oven to 350 degrees.

~Cover cookie sheets with parchment paper.

~Using a sharp knife,  cut dough into 1/4-1/2 inch rounds.

~Place on cookie sheet.

~Bake for 13-15 minutes.

~Remove from oven and allow to cool in cookie sheet for 1-2 minutes.

~Remove and cool completely on cooling rack.

Waffle Iron Hash Browns

 Good and crispy.   You can leave out the onions and peppers if you choose.  Sometimes I like to put a layer of potatoes, a small layer of cheese, a small layer of chopped deli ham, and then another layer of potatoes.   When I do that I like to dip them in ranch dressing.

WAFFLE IRON HASH BROWNS

(serves 2)

Ingredients:

*3 medium-large russet potatoes, peeled and grated

*1/8 cup red bell pepper, finely chopped

*1/4 cup yellow onion, finely chopped

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*4 tablespoons butter, melted

Directions:

~Peel and grate 3 medium-large russet potatoes.

~Place grated potatoes into a large bowl and cover with water.

~Drain and repeat until water is no longer cloudy.

~Dry off potatoes with a paper towel.

~Spray waffle iron with cooking spray.

~Heat up waffle iron to high (about 400 degrees).

~In a large bowl, mix dried potatoes, 1/8 cup finely chopped red bell pepper, 1/8 cup finely chopped onion, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 4 tablespoons melted butter until potatoes are well coated.

~Place potato mixture evenly over hot waffle iron.  Place lid over potatoes.

~Cook for around 15 minutes or until potatoes are done and a golden brown.

Christmas Jello

 Although easy to make, this takes a while.   You have to let the bottom layer cool, before adding the next layer.  You have to have the middle layer sit for a few hours to firm up and then the same with top layer.   I make this the day before I need it.  

CHRISTMAS JELLO

(serves 12-16)

Crust Ingredients:

*1/2 cup butter, softened

*1 cup all-purpose flour 

*1/4 cup light brown sugar, packed

*1/2 cup chopped pecans

Middle Layer Ingredients:

*1 (3 ounce) box of lime jello

*1 cup boiling water

*1 (8 ounce) package cream cheese, softened

*1/2 cup powdered sugar

*1 1/2 cups heavy cream

Top Layer Ingredients:

*2 (3 ounce) boxes strawberry jello

*3 cups boiling water

*1 cup ice

Crust Directions:

~Preheat oven to 375 degrees.

~Mix 1 cup all-purpose flour, 1/2 cup softened butter, and 1/4 cup chopped pecans until well mixed.

~Stir in 1/2 cup chopped pecans until well incorporated.

~Press into a 9X13 inch baking pan.

~Bake for 13-15 minutes.

~Remove from oven and allow to cool completely.

Middle Layer Directions:

~In a small bowl, whisk 1 cup boiling water and 1 (3 ounce) box lime jello together until jello is dissolved.

~Set aside and allow to cool to room temperature.  

~In a medium mixing bowl, mix 1 (8 ounce) softened cream cheese and 1/2 cup powdered sugar together until smooth.

~Mix in cooled lime jello.

~In a clean mixing bowl whip 1 1/2 cups heavy whipping cream until soft peaks form (do not overheat or you will get butter).

~Fold whipped cream into jello mixture until well incorporated.

~Spread over cooled crust.

~Cover and refrigerate until mixture sets (about 1- 1 1/2 hours).

Top Layer Directions:

~In a medium bowl, whisk 2 cups boiling water and 2 (3 ounce) boxes strawberry jello until jello has dissolved.

~Add in one cup ice and stir until ice has dissolved (if some of the ice doesn't melt, just remove it).

~Gently pour over middle layer.

~Cover and refrigerate until top layer has set (about 2-3 hours).

Cheddar Dill Bread

 I like using this bread for a patty melt, burger, grilled chicken or meatloaf sandwich.  You can use dried dill wee with this, but I think fresh tastes better.

CHEDDAR DILL BREAD

(1 loaf)

Ingredients:

*1 cup warm water

*1 teaspoon granulated sugar

*1 1/2 teaspoons active dry yeast

*3 cups bread flour (360 grams)

*1 teaspoon salt

*3 tablespoons fresh dill weed (2 teaspoons dried)

*3 1/2 tablespoons butter, melted

*1 cup sharp shredded cheese

Directions:

~Grease a bread pan.

~In a large mixing bowl,  add 1 cup warm water, 1 teaspoon granulated sugar, and 1 1/2 teaspoons active dry yeast, mix slightly.

~Allow to sit for 5-10 minutes for mixture to proof (become foamy).

~Add 3 cups bread flour, 1 teaspoon salt, 3 tablespoons fresh dill weed, and 3 1/2 melted butter until mixture is well incorporated.

~Add 1 cup sharp shredded cheddar cheese.

~Knead dough for 6-8 minutes or until dough is smooth and elastic.

~Place into a greased bowl and cover.  

~Allow to rise until double, about 1 hour.

~Shape dough into a loaf and place in greased loaf pan.

~Cover and allow to rise until almost double in size, about 40-60 minutes.

~Preheat oven to 350 degrees.

~Bake for 30 minutes.

~Turn immediately, onto a cooling rack.

~Brush top with a small amount of melted butter.

~Wrap with a clean dry tea towel until completely cooled (this helps keep the loaf soft).

Small Batch Tangerine Upside-Down Cake

 This is a very moist cake.  A great cake to make at Christmas time.

SMALL BATCH TANGERINE UPSIDE-DOWN CAKE

(seves 4-6)

Ingredients:

*1 tablespoon butter

*1 tablespoon all-purpose flour

*1 tablespoon granulated sugar

*3 tangerines, peeled and cut in half horizontally 

*2 large eggs

*2 tangerines, peeled and cut into small pieces 

*1 cup granulated sugar

*Zest of 3 tangerines

*2/3 cup vegetable oil

*2/3 cups water

*1 3/4 cup all-purpose flour

*2 teaspoon baking powder

*pinch of salt

*powdered sugar for dusting

Directions:

~Preheat oven to 350 degrees.

~Grease a small casserole dish (mine is 10.5 X 5 inches with 1 tablespoon butter, up the sides and on the bottom.

~Sprinkle 1 tablespoon all-purpose flour over the bottom of the casserole dish.

~Sprinkle 1 tablespoon granulated sugar over top of the flour.

~Place 

~In a medium bowl, whisk 2 large eggs.

~Add the whisked eggs & 2 chopped up tangerines to a blender and mix well (I use my immersion blender into the bowl).

~Once blended well, pour into a fine mesh strainer over a clean mixing bowl.

~Stir in 1 cup granulated sugar until mixed well.

~Stir in zest from three tangerines, 2/3 cup vegetable oil, and 2/3 cup water until well mixed.

~Sift in 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and a pinch of salt.

~Stir until smooth.

~Gently pour over tangerines in prepared casserole dish.

~Bake for 40 minutes or until toothpick inserted into cake comes out clean.

~Allow to cool for 30 minutes.

~Flip onto a dish and sprinkle with powdered sugar.

Chicken Cutlets

 Quick and easy to make.  They freeze well or even quicker meals in the future.  This recipe is easy to cut in half or double in size.

CHICKEN CUTLETS

(serves 8)

Ingredients:

*2 boneless, skinless chicken breasts (about 2 pounds)

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1 teaspoon paprika

*1/2 cup all-purpose flour

*2 large eggs

*1 teaspoon water

*1 cup panko bread crumbs

*1 1/2  cups Italian bread crumbs

*1/2 cup freshly grated parmesan cheese

*1/2 teaspoon garlic powder

*1/4 teaspoon onion powder

*1 tablespoon dried parsley

*1 teaspoon Italian seasoning

*1-2 cups canola oil or vegetable oil 

*lemon wedges (optional)

Directions:

~Slice each chicken breast in half horizontally.

~Place chicken into a large zip-lock bag or between plastic wrap, and pound to 1/4-inch thickness.

~Season with desired amount of salt & pepper (I just do it lightly because I'm adding salt & pepper to the flour mixture).

~In one medium bowl, whisk 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon paprika.

~In another medium bowl, whisk 2 large eggs and 1 teaspoon water.

~In another medium bowl, stir 1 cup panko bread crumbs, 1 1/2 cups Italian bread crumbs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 tablespoon dried parsley and 1 teaspoon dried Italian seasoning until well incorporated.

~Dredge each chicken cutlet lightly in the flour, shaking off any excess.

~Dip each cutlet not the egg wash, allowing any excess to drip off.

~Set breaded cutlets on a cooling rack or tray and allow to set of 5-10 minutes while the oil is heating up.

~Press each cutlet into the breadcrumb mixture, making sure all sides are well coated.

~Heat up 1-2 cups canola or vegetable oil in a large skillet (oil should of about half way up the pan) over medium heat.

~Heat until the oil is shimmering (350-375 degrees).

~Fry for about 2-3 minutes per side or until a deep golden brown (internal temperature 165 degrees).

~Transfer onto a wire rack and sprinkle lightly with salt.

~Squeeze some lemon juice over cutlets and serve (optional).

Cinnamon Roll Poke Cake

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

CINNAMON ROLL POKE CAKE

(serves 12)

Cake Ingredients:

*1 (15.25 ounce) box white cake mix

Filling Ingredients:

*5 tablespoons butter

*1/2 cup brown sugar, packed

*3 teaspoons ground cinnamon

*2 teaspoons vanilla extract 

*1 (14 ounce) can sweetened condensed milk 

Frosting Ingredients:

*1/2 cup butter, softened

*1 (8 ounce) cream cheese, softened

*2 teaspoons vanilla extract

*2 teaspoons heavy cream

*2 1/2 cups powdered sugar

Cake Directions:

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

~Mix cake as direction on package.

~Pour batter into prepared baking dish and bake as direction on the package.

~Using the handle of the wooden spoon, poke holes in the cake about 1/2 inch apart while cake is still warm.

~Allow to cool completely before pouring filling in.

Filling Directions:

~In a medium microwaveable bowl, whisk 5 tablespoons butter, 1/2 cup packed brown sugar, 3 teaspoon ground cinnamon, 2 teaspoons vanilla extract, and 1 (14 ounce) can sweetened condensed milk until well incorporated.

~Place bowl in microwave and heat on high for 1 minute.

~Stir and heat for 1 minutes and stir again until completely smooth and runny (cook for another 30 seconds if needed).

~Pour mixture evenly over cake, making sure it pours down the holes.

~Use a spatula to spread the fillings over cake helping it go down the holes.

Frosting Directions:

~Using a mixer, in a medium bowl, cream 1/2 cup butter and 1 (8 ounce) package of softened cream cheese , on medium speed until smooth.

~Reduce speed to low and add 2 teaspoons vanilla extract, 2 teaspoons heavy cream, and 2 1/2 cups powdered sugar and mix until smooth (if frosting is to thick add a little bit more heavy cream).

~Spread evenly over cake.

No Bake Coffee Cream Pie

 Quick to make, but you do want it to freeze for at least 4 hours before serving.  I do take it out of the freezer about 15 minutes before cutting.

NO BAKE COFFEE CREAM PIE

(8 servings)

Ingredients:

*1 (9-inch) chocolate graham cracker crust (I make my own)

*4 (3.4 ounce) box instant vanilla pudding

*2 cups heavy cream

*1 cup strong brewed coffee

*1/2-1 cup powdered sugar (optional)

*1 mocha flavored chocolate bar

*6-12 expresso beans (optional)

Directions:

~In a large mixing bowl, whisk 2 cups heavy cream, 4 (3.5 ounce) boxes instant vanilla pudding, and 1 cup strong brewed coffee until well mixed, smooth, thick & fluffy (do not overheat).

~Taste filling, if it's not sweet enough, then mix in 1/2-1 cup powdered sugar. 

~Pour into a 9-inch graham cracker crust and smooth out.

~Grate desired amount of mocha chocolate bar evenly over top of pie.

~Cover and freeze for at least 4 hours.

~Remove from freezer 15 minutes before ready to cup.

~ Top with a few dollops of whip cream.

~Place a espresso bean on each dollop of whip cream.

Graham Cracker Crust

 You can make this with any flavor graham crackers you want.  I normally use plain, but sometimes I use chocolate.  When I make the plain crust, I like to add 1 teaspoon ground cinnamon to the mixture.

GRAHAM CRACKER CRUST

(1 crust)

Ingredients:

*1 1/2 cups finely ground graham crackers crumbs

*1/3 cup granulated sugar

*6 tablespoons butter, melted 

Directions:

~Preheat oven to 375 degrees.

~In a medium bowl, add 1 1/2 cups finely ground graham cracker crumbs, 1/3 cups granulated sugar, and 6 tablespoons melted butter together until well incorporated.

~Press mixture onto the bottom and up the sides of  a 9-inch pie plate.

~Bake for 7 minutes.

~Remove from oven and allow to cool completely on a cooling rack.

Single Serving Blueberry Crisp

Quick, easy and good.  I use fresh blueberries, but you can use frozen.  Just thaw them out first.

SINGLE SERVING BLUEBERRY CRISP

Filling Ingredients:

*1/2 cup blueberries

*1 teaspoon all-purpose flour

*1 teaspoon granulated sugar

*dash of ground cinnamon

Topping Ingredients:

*2 tablespoons melted butter

*1 tablespoon old fashioned roll oats

*1 tablespoon all-purpose flour

*1 tablespoon light brown sugar, packed

Filling Directions:

~Preheat oven to 350 degrees.

~In a small bowl whisk together 1 teaspoon all-purpose flour, 1 teaspoon granulated sugar, and a dash of ground cinnamon until well combined.

~Stir in 1/2 cup blueberries until well coated.

~Place into a small ramekins or oven safe bowl/pan.

Topping Directions:

~In a same small bowl, mix 1 tablespoon old fashioned rolled oats, 1 tablespoon all-purpose flour, 1 packed tablespoon brown sugar, and 2 tablespoons melted butter until well incorporated.

~Sprinkle on top of blueberry mixture.

~Bake for 15-20 minutes or until berries are hot and topping is a golden brown.

Eclair Cake

 It's best to make this dessert the day before you need it or at least 8 hours before.   It's also super easy to make.  I do make my own cool whip and it even makes it better. 

 

ECLAIR CAKE

(serves 12-16)

Cake Ingredients:

*1 (16 ounce) box graham crackers

*2 (3.25 ounce) boxes instant French vanilla pudding

*3 1/2 cups whole milk

*1 (8 ounce) container cool whip, thawed

Topping Ingredients: (I like to double the topping recipe)

*1 1/2 cups powdered sugar

*1/3-1/2 cup unsweetened cocoa

*3 tablespoons butter, softened

*1/3 cup whole milk

*2 teaspoons light corn syrup 

*1 teaspoon vanilla extract

Cake Directions:

~Layer a single row of graham crackers in the bottom of a 9x13 inch baking dish.

~In a large bowl, whisk together 2 (3.5 ounce) boxes French vanilla pudding and 3/12 cups whole milk until mixture thickens and is lump free.

~Fold in 1 (8 ounce) container of thawed cool whip until well incorporated.

~Pour half of the mixture over the graham crackers, and spread it until it coats all the crackers.

~Layer another single layer of graham crackers over the pudding mixture.

~Spread the remaining pudding mixture evenly over the graham crackers.

~Layer one more singe layer of graham crackers.

Topping Directions:

~In a large bowl, whisk together 1 1/2 cups powdered sugar, 1/3-1/2 cup unsweetened cocoa, 3 tablespoons softened butter, 1/3 cup whole milk, 2 teaspoons corn syrup, and 1 teaspoon vanilla extract until well mixed and no lumps.

~Gently spread evenly over graham crackers.

~Cover with plastic wrap and refrigerate overnight or for at least 8 hours.

Cool Whip

Cool Whip as 12 ingredients, this only has 2.  So much healthier of you.

      This looks a little yellow, because I only had French vanilla pudding

COOL WHIP

(makes about 8 ounces)

Ingredients:

*2 cups heavy cream

*1 (ounce) box vanilla instant pudding

Directions:

~In a large mixing bowl, whisk 2 cups heavy cream and 1 (once) box vanilla instant pudding (or 1/2 cup homemade pudding mis) until thick like cool whip.

~Place into a large container and refrigerate until ready to use.

Slider Buns

 These are so soft and fluffy.    Great for a dinner roll or a slider bun.  Top with sesame seeds to make it even better.

SLIDER BUNS

(makes 12)

Ingredients:

*1 cup warm milk (240 ml)

*2 1/4 teaspoons active dry yeast (7 g)

*2 tablespoons granulated sugar (30 g)

*2 tablespoons butter, softened (40 g)

*1 large egg

*3/12 cups bread flour (437 g)

*1/2 teaspoon salt (7 g)

Directions:

~In a medium bowl, combine 1 cup warm milk, 2/14 teaspoons active dry yeast, 2 tablespoons granulated sugar, 2 tablespoons butter, and 1 large egg.

~Stir and allow to sit until mixture foams (5-10 minutes).

~In a large mixing bowl, stir 3 1/2 cups bread flour and 1/2 teaspoon salt together.

~Add yeast mixture to flour mixture and combine until well mixed.

~Knead dough until smooth and elastic (8-10 minutes if using a mixer, closer to 15 minutes if doing it by hand).

~Shape dough into a ball.

~Place dough into a large greased bowl, and cover with a damp clean cloth or plastic wrap.

~Allow dough to double in size about 1 hour.

~Transfer dough into a lightly floured surface and shape dough into a log.

~Divide dough into 12 equal pieces.

~Shape each piece into a tight ball and place on a greased 9x13 inch baking dish.

~Cover with a clean damp cloth or plastic wrap  until double in size (about 45-60 minutes).

~Preheat oven to 350 degrees.

~Gently brush each roll with an egg wash (1 egg white & 1teaspoon water).

~Top with sesame seeds or poppy seeds if you choose.

~Bake for 13-15 minutes.

Meatball Sliders

 Yummy!   Great for appetizers or even a dinner.  Great for a Super Bowl party.  Really easy to double this recipe.

MEATBALL SLIDERS

(makes 12)

Meatball Ingredients:

*1 pound ground beef

*1 tablespoons dried parsley

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 small yellow onion, grated (or chopped fine)

*1 tablespoon sour cream

*1 large egg, whisked

*1 1/4 cup Italian bread crumbs

Garlic Sauce Ingredients:

*1/4 cup butter

*1-2 garlic cloves, minced 

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*1 teaspoon dried parley

*1/2 teaspoon dried oregano

*1/4 teaspoon onion powder

Toppings 

*1 cup marinara sauce 

*1 (12 pack) Hawaiian sweet rolls (or make your own slider rolls)

*4 -6 ounces, mozzarella cheese, shredded

Meatball Directions:

~Preheat oven to 400 degrees.

~In a large bowl, mix 1 pound ground beef, 1 tablespoons dried parsley flakes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 minced yellow onion, 1 tablespoon sour cream, 1 large whisked egg, and 1 1/4 cup Italian bread crumbs until well mixed.

~Form into meatballs (I use a cookie scoop).

~Bake for 10-15 minutes or until done.

~Remove from oven and set aside

Garlic Sauce Directions:

~In a small saucepan, heat up 1/4 cup butter, 1-2 minced garlic cloves, 1 teaspoon dried parsley flakes, 1/8 teaspoon ground black pepper, 1/8 teaspoon salt, 1/2 teaspoon ground oregano, and 1/4 teaspoon onion powder, just until hot and butter is melted.

~Remove from stove and set aside.

Let's Put It Together:

~Cut out a circle of bread from the tops of each Hawaiian Roll, large enough to put a meatball in it (careful not to poke a hole in the bottom)

~Brush garlic butter mixture over top of the rolls and inside of the holes.

~Bake for 5-10 minutes or until rolls are a light golden brown.

~Remove from oven.

~Put one spoonful of marinara sauce inside of each roll (about 1 teaspoon).

~Put a little bit of shredded mozzarella cheese over sauce (about 1 tablespoon).

~Place a cooked meatball into each hole.

~Spoon another spoonful of marinara sauce over the meatballs.

~Sprinkle remaining cheese over top of rolls.

~Bake for 5-10 minutes or until cheese has melted.

Cheesy Chicken Po Boy

 So filling and delicious.  I like to use a good sturdy bun for any hot sub.  I often make either a cheesy French bread, Italian Bread, or French Bread.

CHEESY CHICKEN PO BOY

(serves 4)    

Ingredients:

*1 loaf French bread or Italian 

*1-2 tablespoons vegetable oil or olive oil 

*3 boneless, skinless chicken breasts, thinly sliced

*2 tablespoons poultry seasoning 

*1 teaspoon onion powder

*1 teaspoon garlic powder

*1 teaspoon salt

*1 teaspoon ground black pepper 

*2 teaspoons Italian seasoning 

*1 medium yellow onion, sliced thin

*1 red bell pepper, sliced thin

*1 green bell pepper, slice thin

*2 garlic cloves, minced

*8-12  slices muenster cheese

*Mayo, desired amount

Directions:

~In  large bowl, mix 2 tablespoons poultry seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon ground black pepper, and  2 teaspoons Italian seasoning until well mixed.

~Add in 3 chicken thinly sliced boneless, skinless, chicken breasts and coat all sides with the seasoning mix.

~Preheat oven to 300 degrees.

~Heat up 1-2 tablespoons vegetable oil in a large skillet.

~Once hot, add chicken and sauté for about 5 minutes, stirring often.

~Add in 1 thinly sliced green pepper, 1 thinly sliced red pepper, and one medium sliced yellow onion.

~Cook until veggies are tender, stirring often.

~Remove from heat.

~Slice open French bread almost all the way through.

~Spread mayo on both sides.

~Place half of the muenster cheese (4-6 slices) on the bottom of the French bread.

~Spread the chicken and veggie mixture evenly over top of the cheese.

~Add remaining muenster cheese (4-6 slices).

~Close the top of the sub and place on a cookie sheet.

~Bake for 8-12 minutes, or until cheese is completely melted.

Single Serving Apple Crisp

 This is one of my favorite desserts.  I like it warm or cold.  

SINGLE SERVING APPLE CRISP 

Ingredients:

*1 apple, peeled and cut into small pieces

*1 tablespoon brown sugar, packed

*1/2 teaspoon ground cinnamon

*2 tablespoons butter, melted

*2 tablespoon brown sugar, packed

*3 1/2 tablespoons all-purpose flour

*1 1/2 tablespoons rolled oats

Directions:

~Preheat oven to 350 degrees.

~Place 1 peeled and chopped apple into a small bowl.

~Add 1 tablespoon packed brown sugar and 1/2 teaspoon ground cinnamon over the apples.

~Mix until apples are well coated.

~Place apples into a small oven proof bowl (I use a custard dish).

~In the same small bowl, add 2 tablespoons melted butter, 2 tablespoons packed brown sugar, and 1 1/2 tablespoons rolled oats and mix until well incorporated.

~Sprinkle topping evenly over apples.

~Bake for 30-35 minutes.

No Bake Pumpkin Pecan Pie

 This is unbelievably good.  It needs to sit in the refrigerator for at least 4 hours, but I like it better sitting overnight.  You can also freeze it.  Just remove from freezer about 15 minutes before serving.

NO BAKE PUMPKIN PECAN PIE

(serves 8)

Ingredients:

*1 (8-inch) graham cracker crust

*1 1/2 cups whole milk

* 1 ( ounce) package of pumpkin spice instant pudding (or vanilla pudding + 1 teaspoon pumpkin pie spice)

*2 cups heavy cream

*1 (3.4 ounce) package instant vanilla pudding

*1 cup shredded coconut

*1/2 cup chopped pecans

*2 teaspoon vanilla extract

*1/2-3/4 cup sweetened condensed milk 

Directions:

~In a large mixing bowl, whisk 1 1/2 cups cold whole milk and 1 (3.4 ounce) box of pudding instant pudding mix.

~Mix until thickened.

~Refrigerate until needed.

~In another large mixing bowl, mix 2 cups heavy whipping cream and 1 (ounce) box of vanilla pudding until it is a thick whipped cream consistency.

~Add pumpkin pie pudding mixture to whip cream mixture and fold until well mixed.

~Pour into a graham cracker crust.

~Refrigerate for at least 2 hours.

~In another bowl, mix together 1 cup shredded coconut, 1/2 cup chopped pecans, 2 teaspoons vanilla extract, and 1/2 cup sweetened condensed milk.

~Mix until well incorporated (add another 1/4 cup sweetened condensed milk if mixture is to dry and not easy to spread).

~Pour over pie and freeze for at least 4 hours or overnight.

~Remove from freezer about 15 minutes before serving.

Single Serving Fudge

 Sometimes you just want a piece of fudge, but not an entire pan.   This is the perfect recipe.  You can double this recipe easily.  BTW, this is more like two piece for me.  

SINGLE SERVING FUDGE

Ingredients:

*2 tablespoons chocolate chips (or peanut butter, butterscotch, or white chocolate)

*2 tablespoons sweetened condensed milk 

Directions:

~Place 2 tablespoons chocolate chips and 2 tablespoons sweetened condensed milk into a microwavable dish.

~Microwave for 30 seconds and then stir until smooth (cook another 10 seconds if needed).

~Line a small plate with parchment paper.

~Pour fudge onto parchment paper and shape into a square.

~Refrigerate for about 1 hour or until fudge is firm.

Single Serving Pineapple Upside Down Cake

 One of my husband's favorites.

SINGLE SERVING PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

*1 tablespoon melted butter

*1 tablespoon brown sugar

*1 pineapple ring (or 1/8 cup tidbits)

*1 maraschino  cherry

*1 teaspoon chopped walnuts (optional)

*4 tablespoons all-purpose flour

*1/4 teaspoon baking powder

*2 tablespoons granulate sugar

*1 tablespoon vegetable oil

*3 tablespoon milk

*1/4 teaspoon vanilla extract 

Directions:

~In a large coffee mug, stir 1 tablespoons melted butter and 1 tablespoon brown sugar together until well incorporated.

~Place 1 pineapple ring into the mug over the brown sugar mixture.

~Pace 1 maraschino cherry into the center of the pineapple ring.

~Sprinkle 1 teaspoon chopped walnuts evenly over pineapple (optional).

~In a small bowl, whisk 4 tablespoons all-purpose flour, 1/4 teaspoons all-purpose flour, and 2 tablespoons granulated sugar together.

~Stir in 1 tablespoon vegetable oil, 3 tablespoons milk, and 1/4 teaspoon vanilla extract until will combined.

~Pour mixture into mug over the pineapple.

~Microwave for 60-90 seconds, checking every 30 seconds to see if cake is done.

~Flip onto a plate.

~Allow to cool and enjoy.

Hot Dog Burnt Ends

 Super easy recipe.  This is one that goes quick.

Ingredients:

*1 ( ounce-12 count) package hot skinless hot dogs (I like to use Nathan's)

*1 tablespoon yellow mustard

*1-2 tablespoons dry bbq rub

*1/4-1/2 cup butter, cut into slices

*1/2 cup light brown sugar

*1 cup your favorte BBQ sauce

Directions:

~Heat smoker up to 250-255 degrees (Use your favorite chips/pellets).

~Score (shallow cuts)12 hot dogs diagnally on both sides (I like to do a criss/cross pattern.

~Rub 1 tablespoon yellow mustard evenly over all sides of the hot dogs.

~Shake 1-2 tablespoons evenly over both sides of hot dogs.

~Place a wire rack on a cookie sheet.

~Place hot dogs on rack and place in smoker.

~Smoke for 60-90 mintues, turning half way through (I do about 90 mintues).

~Remove hot dogs from smoker.

~Turn smoker up to 275 degrees.

~Cut hot dogs into thirds or quarters and place in 8x10 baking dish ( I use a throw away tin pan).

~Sprinkle 1/2 cup brown sugar over hot dogs.

~Drop 1/4-1/2 cup sliced butter evenly over hot dogs.

~Drizzle 1 cup BBQ sauce evenly over hot dogs.

~Return to smoker and cook for 1 hour.

~Stir mixture well making sure that all the hot dogs are coated in the sauce.

~Return to smoke and cook for another 60 minutes or until sauce has thickened.

~Poke a tooth pick into each hot dog and plate.

Caramel Cheez-It's

 Easy to make and tasty too.   Great for any party.

CARAMEL CHEEZE-IT'S

Ingredietns:

*1/2 cup butter

*1/2 cup light corn syrup

*1 cup light brown sugar

*1/4 teaspoon baking soda

*1 (21 ounce) box cheese-it's

Dirctions:

~Preheat oven to 250 degrees.

~Line a cookie sheet with parcharment paper or a silicone mat.

~In a medium saucepan, combine 1/2 cup butter, 1/2 cup light corn syrup, and 1 cup light brown sugar.

~Cook over medium-low heat, stirring continously unitl the mixture is smooth and hot (not boiling).

~Remove from heat and stir in 1/4 teaspoon baking soda until well incorporated.

~Pour over 1 (21 ounce) box of cheeze-it's and sitr until well coated.

~Place in preheated oven and bake for 1 hour, sitrring every 15 minutes.

~Remove from oven and allow to cool before eating.

Sweetened Condensed Milk

 This takes a little bit to make, but i'ts great.  Once it's cooked down, it's the same amount as when you buy a can of it

SWEETENED CONDENSED MILK

(mkes 1 cup)

Ingredients:

*2 1/2 cups whole milk

*1 cup granulated sugar

Directions:

~Put 2 1/2 cups whole milk and 1 cup granulated sugar into a medium pot.

~Cook over medium-low heat until mixture starts to simmer, stirring often.

~Once it simmers, turn heat down to low and cook for another 35-40 mintues or until mixture thickens up, stirring constantly.

~Remove from heat and pour into a small container.  

~Refrigerate for at least 1 hour (mixture will thicken up).

Canned Roasted Green Salsa Verde

 I needed a recipe to use up my green tomatoes before the frost came.  This recipe was awesome.  In my regular Salsa Verde I use tomatillas, but green tomatoes worked great.

CANNED ROASTED GREEN SALSA VERDE

(makes 8 pints)

Ingredients:

*4 pounds green tomatoes, washed and tops removed

*2 medium yellow onions, peeled and cut into quarters

*1-2 jalapeno peppers,  cut in half and seeds removed

*1 garlic bulb, coves removed and skins taken off

*1 cup fresh cilantro (optional, but oh so good)

*1/2 cup lime juice

*2-3 teaspoon dried cumin

*2 teaspoons salt

*1 teaspoon ground black pepper

Directions:

~Heat up water in canner.

~Heat up 10 pint jars.

~Preheat oven to 425 degrees.

~Place 4 pounds of green tomatoes (with green steam cut off) onto a large cookie sheet.

~Add 1-2 jalapeo peppers (seeds removed) onto cookie sheet.

~Add 2 medium yellow onions, cut into quarters onto cookie sheet.

~Add cloves from 1 garlic bulb, skin removed (keep them in one area of the cookie sheet).

~Place in oven and bake for 15 minutes.

~Remove garlic bulbs and set aside.

~Bake for 30 more minutes.

~Add garlic, toamtoes, jalapeno peppers, and onions to a blender of food processor. 

~Blend for 20-30 seconds.

~Add 1/2 cup lime juice,  1 cup fresh cilantro (optional), 2-3  teaspoons ground cumim, 2 teaspoons salt, and 1 teaspoon ground black pepper and process for another 20-30 seconds or until smooth.

~Place into a pot and simmer for about 10 mintues.  

~Pour into hot jars to with in 1-inch from the top.

~Clean off tops of jars from any residue with a clean damp cloth.

~Place on lids and rings and tighen figher tight.

~Place in water bath and process for 20 mintues.  

~Remove from bath and allow to sit for 24 hours before storing.

Pickled Green Tomatoes

What a great way to use up green toamtoes.  You can make them spicy or not spice if you so choose.

PICKLED GREEN TOMATOES

(makes 10 pints)

Ingredients:

*10 pounds green tomatoes, cut into large pieces

*10-20  garlic cloves

*10 sprigs dill weed (or 10 teaspoons dried dill weed)

*10-20 bay leaves

*2 medium yellwo onions, cut into chuncks 

*1-2 jalapeno, sliced and seeds removed (optional)

*7 cups water

*7 cups white vinegar 

*1/2 cup kosher salt or canning salt

Directions:

~Get water hot in canner.

~In a large pot, bring 7 cups water, 7 cups white vinegar, and 1/42cup canning salt to a boil.

~10 pint jars heated up.

~Place 1-2 bays leafs in each hot pint jar.

~Place 1-2 garlic cloves in each pint jar.

~Place a good chucnk of onion in each pint jar.

~Put 2-4 slices of jalpeno in each jar (optional) (I take the seeds out first).

~Place 1 spring of dill weed into each jar (or 1 teaspoon dried dill).

~1/2 teaspoon black peppercons into each jar.

~1 teaspoon yellow mustard seeds into each jar.

~Layer toamtoes into each jar (do not over pack).

~Pour hot brine over toamtoes to within a 1-inch from the top of the jar.

~Wipe the tops of jars with a clean damp cloth.

~Place on lids and rings and tighten finger tight.

~Place in hot water bath and process for 20 mintues.

~Remove from hot water bath and allow to cool for 24 hours before storing.

~I would wait 4-6 weeks before eathing to get full pickled flavor.

Green Tomato Pie

 Some people say this tastes just like apple pie.  I disagree, but it's still very tasty.   It's simlar to the apple pie taste.

GREEN TOMATO PIE

(serves 8)

Ingredients:

*2 pie crusts (make your own or use refrigerated pie crust)

*4 cups green tomatoes, chopped small

*4 tablespoon corn starch

*1/2 cup light brown sugar, packed

*1 cup granulated sugar

*1 1/4  teaspoons ground cinnamon

*1/2 teaspoon ground nutmeg

*1/8 teaspoon salt

Directions:

~Preheat oven to 350 derees.

Line an 8-inch pie plate with one pie crust.

~In a small bowl,  whisk 4 tablespoons corn starc, 11/2 cup packed brown sugar, 1 cup granulated sugar, 1 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmet, and 1/8 teaspoon salt together until well combined.

~Sprinkle 1 tablespoon of mixture over the bottom crust.

~Mix 4 cups chopped green tomatoes into a large bowl.

~Stir in brown sugar-cinnamon mixture into chopped tomatoes until tomatoes are well coated.

~Pour into bottom crust.

~Place top crust over green tomato mixture and seal to bottom crust.

~Place 4 smal slits in top crust.

~Bake for 65-75 mintues or until crust is a golden brown.

~Remove from oven and allow pie ot cool before cutting.

Roasted Tomato Soup

 I am not a soup eater, but I do enjoy this one.  The flavors are so rich.  I add my homemade tomato juice to it, because it's such a thick soup.   If you prefer it really thick, omit it.

ROASTED TOAMTO SOUP

(makes 7-8 quarts)

Ingredients:

*1/2 bushel Roma tomatoes (20-25 pounds), tops cut off and seeds removed

*2 teaspoons kosher salt

*1 teaspoon ground black pepper

*3 medium red bell peppers, roughly chopped and seeds removed

*2 medium/large yellow onions, cut into quarters.

*1/2 teaspoon olive oil

*3 small garlic bulbs 

*3/4  teaspoon olive oil

*2 quarts of tomato juice (I make my own)

*10-12 basil leaves or 4 tablespoons of basil paste

Directions:

~Preheat oven to 400 degrees.

~Cut 3 sheets of aluminum foil.

~Cut off the bottom part of the garlic bulbs to expose the cloves.

~Place on aluminum foil.

~Drizzle 1/4 teaspoon olive oil over teach garlic bulb.

~Wrap aluminum foil around garlic bulb and seal completely.

~Place in oven and bake for 45 minutes.

~Remove from oven and allow to cool.

~Squeeze garlic bulb to squeeze out roasted garlic.

~Cut 1/2 bushel tomatoes in half, take core out and remove most of the seeds.

~Place tomatoes on a large cookie sheet cut side up.

~Sprinkle with 1 teaspoon ground black pepper and 2 teaspoons kosher salt.

~Quarter 2 onions and drizzle 1/4 teaspoon olive oil over them.

~Place them on the cookie sheet.

~Roughly cut 3 red bell peppers, and drizzle with 1/4 teaspoon olive oil.

~Place them on the cookie sheet.

~Roast veggies for 1 hour in preheated oven.

~Heat up water in canner while the tomatoes are roasting.

~Place roasted veggies and roasted garlic into a blender until smooth.

~Pour veggies into a large pot and stir in 2 quarts of tomato juice.

~Pour into sterile quart jars to with in 1/2 inch of top.

~Clean off tops of jars with a clean wet cloth or wet paper towel.

~Place lids on to jar and put on rings turning to finger tight.

~Place to prepared canner.

~Hot water bath for 50 minutes. 

~Remove from heat and allow to cool for 24 hours before storing.

(make sure the tops have sealed - no bubble in the center)

Canned Tomato Juice

This is great to drink, but also great when making chili or  tomato soup.

CANNED TOMATO JUICE

(makes 7 quarts)

Ingredients:

*1/2 bushel Roma tomatoes (23-25 pounds)

Directions:

~Heat up water in canner. 

~Wash and remove core and seeds.

~Quarter tomatoes.

~Puree tomatoes in a blender or food processor.

~Heat in a large stainless steel pot.

~Bring to a boil and reduce heat.

~Simmer for 10 minutes.

~Push mixture through a fine sieve or food mill.

~Add 1/2 teaspoon lime or lemon juice to the bottom of a quart jar.

~Fill sterile jars to within a quarter inch from top.

~Wipe off top of jar with a clean damp dish cloth or paper towel.

~Place on lid (that was in boiling water), and place on ring finger tight.

~Place jars in prepared hot water canner.

~Hot water bath for 20 minutes.

~Remove from hot water bath and place on a clean towel to cool.

~Allow to cool for 24 hours before storing.

Pumpkin Pie Cheesecake Dump Cake

 Yummy.   If you don't want to make the cheesecake buy some  "cheesecake no bake" and use that.

PUMPKIN PIE CHEESECAKE DUMP CAKE

(serves 12)

Ingredients:

*2 (15 ounce) cans solid pumpkin 

*1 (14 ounce) can sweetened condensed milk 

*1 tablespoon pumpkin pie spice 

*4 large eggs

*1 (4 ounce) package cream cheese, softened

*1/2 cup powdered sugar

*1 cup whipped cream or cool whip

*1 (13.25 ounce) box spice cake mix (can use white or yellow if you prefer)

*3/4 cups butter, melted

Directions:

~Preheat oven to 350 degrees.

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

~In a large mixing bowl, mix 2 (15 ounce) cans of solid pumpkin, 1 (14 ounce) can sweetened condensed milk, 4 large eggs and 1 tablespoon pumpkin pie spice together until well combined.

~Pour into prepared baking dish.

~In a clean mixing bowl, mix 1 (4 ounce) package softened cream cheese and 1/2 cup powdered sugar together until soft and fluffy.

~Scoop dollops of cream cheese mixture over pumpkin pie filling.

~Take a knife and swirl cheesecake into pumpkin pie filling.

~Sprinkle 1 (13.25 ounce) box of spice cake mix evenly over top of pumpkin pie filling.

~Drizzle melted butter over top of cake mix.

~Bake for 45 minutes.

~Remove from oven and allow to cool.

~Best served once it cools.

Peach Dump Cake

 I love to make this when the peaches are out.   It can be made with canned peaches, but I think fresh peaches make it better.

 

I like to add a little cream to mine when it's still warm.

 

DUMP CAKE

(serves 12)

Ingredients:

*6-8 peaches, peeled and sliced (29 ounce can sliced peaches in heavy syrup)

*1 cup water (if using fresh peaches)

*1 1/2 teaspoon ground cinnamon

*1/8 teaspoon ground nutmeg (optional)

*1/3 cup light brown sugar (don't use if using canned peaches)

*1 cup chopped pecans (optional)

*1 (13.25 ounce) yellow or white cake mix

*1 1/2 cups melted butter

Directions:

~Preheat oven to 350 degrees.

~Place sliced peaches into the bottom of a 9x13 inch baking dish (or use 29 ounce can of sliced peaches with the heavy syrup).

~Pour 1 cup of water over peaches.

~Sprinkle 1/3 cup brown sugar over peaches.

~Sprinkle 1 1/2 teaspoon ground cinnamon over peaches.

~Sprinkle 1/8 teaspoon ground nutmeg over peaches (optional)

~Sprinkle 1 cup chopped pecans over peaches (optional)

~Sprinkle 1 (13.25 ounce) box white or yellow cake mix evenly over peaches.

~Drizzle 1 1/4 cups melted butter evenly over dry cake mix.

~Place in preheated oven and bake for 45-50 minutes. 

~Remove from oven and allow to cool for 10 minutes before serving.

Mixed Berry Jam

 Most mixed berry jam is blueberries, raspberries, strawberries, and blackberries.   I subbed the blackberries with cherries.   It's so good.

MIXED BERRY JAM

(makes 9 pints)

Ingredients:

*5 cups crushed fresh raspberries, blueberries, cherries, and strawberries (1 1/4 cups of each)  (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries, raspberries, blueberries, and cherries (or use a blender or food processor).

~Add 5 1/2 cups of crushed fruit into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Raspberry Jam

 This is my favorite jam.   Delicious on toast, pancakes, waffles, French toast or a PB&J sandwich. 

RASPBERRY JAM

(makes 9 pints)

Ingredients:

*5 cups crushed fresh raspberries (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries (or use a blender or food processor).

~Add 5 1/2 cups of crushed raspberries into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Raspberry Pie

 This is my favorite pie.   I probably could eat the entire pie, but I won't.  I put aluminum foil around the pie's edge to prevent over browning.   I remove the foil about 10 minutes before it's done baking.

RASPBERRY PIE

(serves 8)

Ingredients:

* 2 pie crusts (you can use store bought)

*5 cups fresh raspberries (or frozen that has been thawed)

*1 cup granulated sugar

*4 tablespoons cornstarch (6 tablespoons if using frozen berries).

*1 tablespoon lemon juice

*1 tablespoon butter, cut into small pieces

*1-2 teaspoons granulated sugar

Directions:

~Preheat oven to 425 degrees.

~Line a 9-inch pie place with 1 crust.

~In a large bowl, stir 5 cups fresh raspberries, 1 cup granulated sugar, 4 tablespoons cornstarch, and 1 tablespoon lemon juice, until well combined.

~Spoon filling into pie crust.

~Place 1 tablespoon cut up butter over top of filling (optional).

~Place top crust over top of filling.

~Seal top crust and bottom crust together.

~Sprinkle top crust with 1-2 teaspoons granulated sugar.

~Bake for 10 minutes in preheated oven.

~Turn heat down to 350 and bake for another 45-50 minutes or the crust is a golden color and filing is bubbling.

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

• 
  

Fluffy Dinner Rolls

 These are so soft and flabby.  They are large, but you can cut them in half to make 12 instead of 6.

FLUFFY DINNER ROLLS

(makes 6 jumbo or 12 large)

Ingredients:

*3 cups bread flour

*1/2 cup granulated sugar

*1/2 teaspoon salt

*2 1/4 teaspoons active dry yeast

*1 1/2 cups warm milk (not hot)

*6 tablespoons butter, softened

*1 large egg, room temperature is best

Directions:

~Place 3 cups bread flour, 1/2 teaspoon salt, 2 1/4 teaspoons active dry years and whisk until well combined.

~Stir in 1 1/2 cups warm milk.

~Add in 6 tablespoons softened butter and 1 large egg and mix until well combined.

~Stir in 1 1/2 cups bread flour.

~Add remaining 1 1/2 cups bread flour add only 1/2 cup at a time.

~Knead until dough is smooth and elastic.

~Place dough into a well greased bowl and cover with plastic wrap or a clean damp tea towel.

~All to rise until doubled in size (60-90 minutes).

~Gently punch down dough.

~Grease a 9x13 inch baking dish.

~Divide the dough into 6 or 12 equal balls.

~Place into prepared pan.

~Cover with plastic wrap and allow to rise until doubled in size (30-40 minutes).

~Preheat oven to 375 degrees.

~Bake uncovered for 12-14 minutes.

~Cover lightly with aluminum foil and bake another 5 minutes.

~Remove from oven and brush some butter over top of rolls.