Slow Cooker Pear and Cherry Buckle

I was super sick with a nasty nasal cold, I needed to make something for our family late Christmas dinner. Saw this on TV, I had all the ingredients, it was EASY and AWESOME!


Pear and Cherry Buckle
Recipe courtesy Sandra Lee

Prep Time: 10 min Inactive Prep Time:--Cook Time: 4-6 hr
Level: Easy
Serves: 4 servings

Ingredients
1 (26-ounce) can cherry pie filling
2 (15-ounce) cans diced pears in syrup
1 teaspoon almond extract
1 (18.25-ounce) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19-ounce) packet maple and brown sugar instant oatmeal
1/4 cup sliced almonds
Whipped topping, for serving
Directions
Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.

In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.

IMPORTANT: Place 8 paper towels over slow cooker bowl and under the lid, then secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.

Serve warm with whipped topping.

Tater Tot Casserole

Okay, this has been a favorite around here for a long time. After all the cooking and baking I have been doing I thought that there had to be a way to kick it up. I knew I would have to improve each layer to make it great. So to the hamburger layer I added cheese soup, half and half and onions. The soup layer I added celery soup and to the tots I added french fried onions! It was awesome and as Paula Dean would say it is a diet dish because it contains NO butter! :o) Enjoy!

Tater Tot Casserole

1 lb. hamburger
1 large onion (chopped)
1 can Cheddar Cheese soup
1/4 c. half and half
2 cans cream soup (any kind you prefer I chose 1 celery and 1 mushroom)
1 lb. pk.of shredded cheddar cheese
1 lg. bag tater tots
12 oz. can of Durkee cheddar onion rings
1 c. milk
1/4 c. sour cream
pinch of parsley
salt and pepper, to taste
Preheat oven to 450°F.

Brown hamburger and drain. Add onion, cook until onions are tender. Add the can of cheddar cheese soup and a 1/4 cup of half and half. Place in the bottom of a well greased 13x9x2 baking dish.

In a bowl, combine the following ingredients:

2 cans cream soup (one celery/one mushroom)
1/4 c. sour cream
1/2 c. milk
parsley
salt and pepper

Mix well and pour over the hamburger. Sprinkle with 1/4 of the shredded cheddar cheese. Cover the top with tater tots. Add the Durkee onion rings and sprinkle with the rest of the shredded cheddar cheese and parsley for garnish. Cover with foil and bake for 45 minutes. Then remove foil and bake for an additional 15 minutes or until browned.

CHICKEN SPINACH CASSEROLE

Found this recipe on cooks.com, however I knew it needed some tweaking so here is my version. The picture is of the chicken mixture ready to be layered in the casserole dish.

CHICKEN SPINACH CASSEROLE

4 large chicken breasts (boiled and cut into bite side cubes, reserve 1cup of broth)
1 can diced green chilies
1 clove garlic
1 med. onion
2 tbsp. butter
1/2 tsp. cumin
2 cans cream of chicken soup
2 cans of milk
1 (10 oz.) pkg. spinach leaves
1/2 tsp. salt
1 pt. sour cream
8 oz. corn or tortilla chips (crushed)
2 c. grated cheddar cheese (or your choice)

1. Boil chicken until done and reserve a cup of the broth.

2. Saute butter, garlic, onions and chilies; add cumin - cook 3 minutes. Add a cup of broth, soup, then two cans of milk. Heat through and then add fresh spinach. Cook until leaves wilt. Add salt; simmer until bubbly. Add sour cream and chicken. Heat thoroughly.

Layer crushed chips, chicken mixture and cheese (2 times) in a casserole dish, cover with foil and cook for 45 minutes at 350 degrees. Remove foil and cook until cheese is lightly browned (about 15 minutes).

Enjoy!

My Tuna Casserole

Of all recipes, my boys think of this as one of their favorites. Even my mother-in-law who hates Tuna casserole, thinks this recipe is a keeper.

Ingredients:

1 box farfalle pasta
4 tablespoons butter
1 medium onion diced
1 small clove garlic, minced
1 cup milk
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 1/2 cup cheddar cheese
1/2 cups grated Parmesan cheese, divided
1/8 teaspoon pepper
4 cans (approx. 5 ounces each) tuna, drained and flaked
salt, to taste

Preparation:

Heat oven to 350°. Grease a 2 1/2-quart baking dish.
Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.

In a medium saucepan, melt butter over medium-low heat. Cook onions and garlic for about 1 minute. Add the milk and cream soups, stirring, until thickened. Add 1/4 cup of the Parmesan cheese, all the cheddar cheese, pepper, and salt. Stir in the tuna. Mix in the bowtie pasta and stir until blended well.

Transfer to the prepared baking dish and sprinkle the remaining 1/4 cup of cheese over the top. Bake for 45 minutes, or until browned and bubbly.

Serves 4 to 6. Serve with peas and garlic bread.

Bacon Cheddar Pinwheels

Bacon-Cheddar Pinwheels

Ranch dressing perks up a crowd-pleasing, cheesy crescent appetizer.
Prep Time: 15 Min
Total Time: 35 Min
Makes: 16

INGREDIENTS:
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)


DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.


Nutritional Information:
1 Serving (1 Appetizer)Calories 80(Calories from Fat 50),Total Fat 6g(Saturated Fat 2g,Trans Fat 1g),Cholesterol 5mg;Sodium 180mg;Total Carbohydrate 6g(Dietary Fiber 0g,Sugars 1g),Protein 2g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy Potato Soup

Cheesy Potato Soup


I converted this recipe from a slow cooker recipe....

12 red potatoes, peeled and cubed)
1 cup chopped onion
3 medium stalks celery, diced
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Makes 6 servings (1 1/2 cups each)

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
Success
Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

Nutrition Information:
1 Serving (1 Serving)Calories 410(Calories from Fat 140),Total Fat 15g(Saturated Fat 9g,Trans Fat 0g),Cholesterol 45mg;Sodium 1210mg;Total Carbohydrate 50g(Dietary Fiber 5g,Sugars 5g),Protein 19g;Percent Daily Value*:Calcium ;Exchanges:3 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;1 High-Fat Meat;1 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Cream Cupcakes

Made these for my students as a reward for good behavior...they loved them!

what you need
1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg

make it
HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.

BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

kraft kitchens tips
SPECIAL EXTRA
Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.

Warm Chocolate Pudding Cake

Made this on Sunday and it was gone on Tuesday!

what you need
1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1/3 cup sugar
2 cups cold milk
1-1/4 cups water
1 cup thawed COOL WHIP Whipped Topping make it
HEAT oven to 350°F.

PREPARE cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.

BAKE 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Spoon into serving dishes; top with COOL WHIP.

kraft kitchens tips:

Healthy Living
Save 40 calories per serving by preparing with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Substitute
Prepare using JELL-O Vanilla Instant Pudding.
Note
There is no need to reheat leftovers - this cake is also delicious served cold.
nutritional information
per serving


Calories 300 Total fat 13 g Saturated fat 3.5 g Cholesterol 40 mg Sodium 390 mg Carbohydrate 45 g Dietary fiber 1 g Sugars 31 g Protein 4 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 8 %DV

"Punker Browners" (aka Pumpkin Brownies)

I found this recipe and made these when Walker was four years old. He totally loved these unique brownies and called them "punker browners". I lost the recipe some how and just found it this past weekend.I remembered that is was different because they had to be stored in the fridge. He still likes them! :o)

INGREDIENTS:
1 (15 ounce) can solid pack
pumpkin
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie
spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter or
margarine, softened
1 (3 ounce) package cream
cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1 1/2 cups confectioners'
sugar

DIRECTIONS:
1. In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until brownies test done with a wooden pick. Cool.

2. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar; mix well. Frost brownies. Store in the refrigerator.

CHEESY BEAN DIP

Took this to Gambles Fall Bash, it was really yummy!!!




CHEESY BEAN DIP

1 lb. ground beef
1 lg. onion
4 cloves crushed garlic
16 oz. jar salsa
16 oz. can refried beans
1 lb. grated Cheddar cheese
1 bag dip sized corn chips

Brown ground beef in a large pan. Discard grease. Add onion and garlic. Cook until onion is done. Stir in salsa and refried beans. Continue cooking until hot. Add Cheddar cheese. Cook and stir until cheese melts and blends in.
If you like spicy food, use the hottest salsa you can find (I use "Salsa Ranchera") and add your favorite hot pepper along with the onions and garlic. Serve with corn chips for dipping.

Memphis Style Mini Burgers (or Memphis Sloppy Joes)

I used this recipe only I browned the burger n onion and then added the BBQ sauce to make it like a sloppy joe. I used shredded cheddar cheese instead of singles too. I also toasted the buns in the toaster. Walker was my taste tester...he LOVES hmbg BBQ so I was worried he would not like it. He bit into it and looked up with a smile and wide eyes....a hit! LOL! Yummy goodness! And I might add not a bad deal at 250 cal per slide!

what you need
1 lb. Lean ground beef
2 Tbsp. finely chopped red onions
4 KRAFT Singles, halved
8 Slider buns, toasted
1/2 cup Coleslaw
4 slices OSCAR MAYER Bacon, cooked, cut in half
1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce make it
HEAT grill to medium-high heat.

MIX meat and onions; shape into 8 patties. ( I browned the beef and onions and then added half a bottle of Memphis BBQ sauce.

GRILL 3 min. on each side or until done (160ºF), topping with Singles for the last minute.

FILL buns with burgers and remaining ingredients.

kraft kitchens tips
Serving Suggestion
Serve with a cold glass of prepared CRYSTAL LIGHT Iced Tea.
Substitute
Prepare using your favorite variety of BULL'S-EYE or KRAFT Barbecue Sauce.
Substitute
Prepare using split 3-inch soft dinner rolls.
nutritional information
per serving


Calories 260 Total fat 11 g Saturated fat 4 g Cholesterol 50 mg Sodium 480 mg Carbohydrate 23 g Dietary fiber 1 g Sugars 7 g Protein 18 g Vitamin A 4 %DV Vitamin C 4 %DV Calcium 20 %DV Iron 10 %DV K:59194v0:120035

Skillet Meatball Goulash

Skillet Meatball Goulash

1/2 cup chopped green bell pepper
1 medium onion, chopped (1/2 cup)
1 (12-oz.) jar beef gravy
1 (14-oz.) can beef broth
3/4 cup water
2 tablespoons chili sauce
12 oz. (3 cups) frozen cooked Italian meatballs
8 oz. (3 1/2 cups) uncooked mini lasagna noodles (mafalda)
1/2 cup light sour cream
2 tablespoons chopped fresh parsley

1. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
2. Add gravy, broth, water, chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover; cook 5 minutes or until meatballs are thawed.
3. Add uncooked noodles; mix well. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat. Stir in sour cream until well blended. Sprinkle with parsley.

Makes 4 (1 3/4-cup) servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
Goulash is a traditional Hungarian recipe of paprika-seasoned beef stew served over buttered noodles and garnished with sour cream. This fast skillet version calls for meatballs and mini lasagna noodles.
Kitchen Tip
To save time, use frozen chopped onion and bell pepper.
Make It Special
For authentic Hungarian flavor, add 1 to 2 teaspoons of paprika to the skillet along with the chili sauce. Garnish each serving with a sprinkling of poppy seed.
Serving Suggestion
Hearty rye bread and deli cabbage salad go well with this Eastern-European-style skillet meal.

Nutrition Information:
1 Serving (1 3/4 Cups)Calories 540(Calories from Fat 145),Total Fat 16g(Saturated Fat 7g,Cholesterol 90mg;Sodium 1760mg;Total Carbohydrate 69g(Dietary Fiber 4g,Sugars 12g),Protein 30g;Percent Daily Value*:Vitamin A 14%;Vitamin C 18%;Calcium 14%;Iron 32%;Exchanges:4 1/2 Starch;4 1/2 Other Carbohydrate;1 Fat;Carbohydrate Choices:4 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Game Day Chili

With football season right around the corner, I wanted to try out this new chili recipe. It didn't disappoint!

Ingredients:

2 pounds ground beef
2 cloves garlic, finely minced
1 large onion, chopped
1 can (4 ounces) chopped mild green chile peppers, undrained
3 cans (14.5 ounces each) diced tomatoes, undrained
4 tablespoons chili powder
1 teaspoon ancho or cayenne chili powder, optional
1 teaspoon ground cumin
3 teaspoon of sugar
2 tablespoons of tomato paste
1 teaspoon salt, or to taste
1/4 teaspoon fresh ground pepper
1 can of beef broth
2 tablespoons cornmeal
Preparation:

In a large skillet over medium-high heat, cook the ground beef, stirring and breaking up large chunks, until no longer pink. You will probably need to brown the beef in batches. Transfer the ground beef to the slow cooker with the minced garlic, chopped onion, chile peppers, tomatoes, chili powders, cumin, salt, pepper, water or broth, and cornmeal. Stir to combine. Cover and cook on LOW for 7 to 9 hours, checking and stirring about halfway through cooking time. Add a little more water if needed. Serve with shredded cheddar cheese, sour cream, cornbread and a tossed salad.
Serves 8 to 10.

Whaler Pannini

I was really bored with regular fish dishes and I really wanted something flavorful for supper. I found several different recipe on line for a fish sandwich so I combined five of them to create this!

1 cup whole milk
2 eggs
1/2 cups flour
1/4 cup Italian bread crumbs
2 tablespoons chopped parsley
4 flounder or tilapia fillets
Salt and pepper to taste
3 tablespoons canola or olive oil
4 sesame-seed hamburger buns or any sliced special bread
4 leaves romaine lettuceor spinach leaves
1/2 tomato, sliced
4 slices mild cheese, such as mild cheddar (optional)

For the Dill Mayo:
1 cup mayonnaise
2 teaspoons grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon dried dillweed
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce (optional)

1. In a medium-size bowl, whisk together the milk and eggs. In another medium-size bowl, mix together the flour, bread crumbs, and parsley.
2. Season the fish with the salt and pepper.
3. Dredge the fish through the egg mixture, then coat it thoroughly with the flour mixture.
4. In a large sauté pan, immediately heat the oil over medium-high heat. When it is hot but not smoking, add the fillets to the pan. Cook on one side until the batter is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2 to 3 minutes more. Using a slotted spatula, remove them from the pan and drain on paper towels.
5. Meanwhile, whisk together the dill mayo ingredients (if using).
6. Slice the buns and spread the tartar sauce (if using) on the insides. Place a fillet on each bottom bun, then top with the lettuce, tomato, and cheese, if desired. You can toast the buns prior to making the sandwich or grill it in your pannini maker.

Peanut Butter Sandwich Cookies

The boys just love these peanut butter cookies with some extra special love ... peanut butter icing!

Ingredients

1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
3 eggs
1 tsp vanilla extract
3 cups flour
2 tsps baking soda
1/4 tsp salt

Procedure

In a large mixing bowl, cream shortening, peanut butter, granulated sugar and brown sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla extract.

Combine flour, baking soda and salt. Add to creamed mixture and mix well.

Shape dough into 1-in balls and arrange 2-in apart on ungreased baking sheets. Alternatively, use a scoop to form dough. Flatten to around 3/8-in thickness with tines of fork.

Bake at 375 F until golden brown, around 7-8 minutes. Remove and cool in wire racks.


Filling

1/2 cup creamy peanut butter
1/2 cup cream cheese
2 cups confectioner’s sugar
1 tsp vanilla sugar
5 to 6 tbsps milk

In a large mixing bowl, beat peanut butter, cream cheese, confectioner’s sugar, vanilla and milk. Add more milk as needed to achieve spreading consistency.

Spread on half of the cookies and top each with another cookie.

Creamy Spinach and Cheese Baked Potatoes

I saw the Neelys on the Food Network making a Twice Baked Potato with greens. I wanted to try the same recipe only with spinach. The potatoes I had were to small to "twice bake", so I changed and tweaked the recipe to match the ingredients that I had. Turns out my recipe was completely different from the Neelys and so, this is my first official original recipe. The picture is sad at best. :o) I didn't think to take one before we ate so the picture is of the leftovers and I put it on here so cooks would know what the dish should look like. The next time I make this, I will be sure to get a better picture.

Creamy Spinach and Cheese Baked Potatoes
Melissa Bannister

Ingredients
12 medium red potatoes, scrubbed, peeled and quartered
2 tablespoons olive oil OR canola spray
1 stick of butter
sea salt, cracked pepper, garlic powder, sugar

1 tablespoon of butter
1 cup chopped red onion
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 bag fresh spinach
1/2 cup of half and half
1/2 cup grated Parmesan(or a cheese mixture with parmesan, romano, asiago, provolone), plus extra for topping.
1/4 cup shredded smoked mozzarella, plus extra for topping


Directions
Preheat the oven to 300 degrees F.

Spray the bottom of a glass casserole dish with canola oil. Place a few small slabs of butter in the bottom and cover with the chunked potato. Sprinkle the top with the sea salt, cracked pepper, garlic powder, and a pinch of sugar. Throw on a couple more small slabs of butter on top. Tent with foil. Slide them onto the center rack in the oven and bake for 1 hour at 300 degrees, then let them cool slightly as you prepare the next step.

In a heavy-bottomed skillet, melt 1 tbsp of butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the onion, garlic and red pepper flakes until fragrant, about 1 minute. Add the fresh spinach and continue sauteing until the spinach is soft and tender. Add 1/2 cup of half and half and bring the mixture to a gentle boil. Add a couple pinches of the seasonings salt, pepper, garlic powder. Stir in the Parmesan cheese mixture until the sauce thickens. Remove from heat.

Stir the spinach and cheese mixture into the potatoes and season with salt, pepper, garlic powder to taste. Mash/Mix gently making sure all the potatoes are covered and creamy. Sprinkle the mozzarella and extra Parmesan over the tops of the potatoes. Bake them once more (uncovered at 350 degrees for 30 minutes) to heat through and to melt the cheese. Remove from the oven serve with steak and desired vegetable.

2 Fathers Day recipes

Here are a couple of recipes for Fathers Day that the Dad in your life may enjoy. I could go into details of how to make your own marinades but on this holiday I like to get out of the kitchen and spend more time with the guys! So, Lawry's marinades to the rescue! First up is a steak and peppers recipe that gives a south of the border taste as the marinade is made with chilies, lime juice and Mexican herbs and spices! The second is a versatile recipe that can go with either steak or chicken.

GRILLED STEAK & PEPPERS WITH CHILE LIME SAUCE

Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 16 minutes
Makes: 6 servings.

GRILLED STEAK & PEPPERS WITH CHILE LIME SAUCE

Ingredients

1 1/2 pounds boneless beef sirloin steak
1 cup Lawry's® Mexican Chile & Lime Marinade With Lime Juice, divided
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh cilantro (optional)
3 red, yellow and/or green bell peppers, quartered
Directions

1. Place steak in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Meanwhile, for the Chile Lime Sauce, mix mayonnaise, sour cream, 2 tablespoons of the remaining marinade and cilantro in small bowl; cover. Refrigerate until ready to serve. Remove steak from marinade. Discard any remaining marinade.

3. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Grill peppers over medium heat 5 to 7 minutes or until tender, turning occasionally. Brushing steak and peppers with remaining marinade halfway through cooking time. Serve sliced steak and peppers with Chile Lime Sauce.

Nutrition Information per serving: Calories 328, Fat 20g, Protein 24g, Carbohydrates 13g, Cholesterol 67mg, Sodium 517mg, Fiber 2g

Next up, a fabulous steak OR chicken recipe that will add a little of the tropics to your dads day dinner so .... hang loose and go Hawaiian. The result is a sweet juicy steak or chicken that tastes even better on a warm summer night. Note: I know the marinade says for pork or chicken ... But when I lived in DC I ate at a restaurant called Houston's and they served the most amazing Hawaiian steak and this marinade comes real close to copying their recipe! ;o)

Hawaiian Sirloin Steak or Hawaiian Chicken Breast

Ingredients:

4 Sirloin steaks or chicken breasts
1 cup of Lawry's Hawaiian Marinade with Tropical Fruit Juice
8 pineapple rings

Directions:
1. Place the steaks or chicken breasts in a glass baking dish or sealable plastic bag. Cover with the marinade and place in the refrigerator for at least 4 hours or as long as overnight.
2. Prepare your grill. If you are using a gas grill set the temperature to medium. If you are using a charcoal barbecue get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.
3. Remove the steaks or chicken from the marinade and place on the grill.
4. Grill for 4 to 6 min per side for medium rare or until chicken breasts are cooked through. Remove and allow them to sit for 2 to 3 minutes before serving to increase the juiciness of the steaks.
5. Grill sliced pineapple about 45 seconds on each side and place 2 on top of each steak or chicken breast.
6. Drizzle some of the remaining marinade over the top.

Serve with sweet potato fries baked in the oven and spinach salad.

SPINACH-CHEESE SWIRLS

These tempting appetizers look like they're difficult to make...but they're not. They feature a spinach, onion and cheese filling simply rolled up in flaky puff pastry and sliced into pinwheels. The kids seem to like them as well .... because of all the yummy cheese they don't even notice the spinach!

Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
1/2 cup shredded Muenster cheese or Monterey Jack cheese (I used 1/4cup of each)
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained

Directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.

Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.

Spinach and Potato Frittata

I had no meat thawed out and did not feel like waiting. I saw I had a bunch of eggs and decided it was time to try an Italian Frittata! Good choice! Quick, easy and soooo yummy!

INGREDIENTS:
2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese

DIRECTIONS:
1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm. Enjoy!

THE WINNER! Chocolate Chip Cookie

After trying dozens of chocolate chip cookie recipes, I believe I found the winner! These puffed up like they are supposed to, are gooey inside, and taste unbelievable. I am going to post the recipe as it was written HOWEVER, I would back off of the sea salt to 1/2 teaspoon instead of one teaspoon. ENJOY!

INGREDIENTS:

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour

1 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.

1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips *I use Nestle Toll-House

DIRECTIONS:

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

YUM!

GREAT Steak Marinade!

SENSATIONAL STEAK MARINADE

1/4 c. soy sauce
3 tbsp. light brown sugar
3 tbsp. vinegar
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/4 tsp. seasoned pepper
1/3 c. Sprite

Whisk all ingredients together until sugar is properly dissolved. Put steaks in an air tight container, pour marinade over the steak. Marinade for at least one hour on each side. Grill to perfection!

Can also be served as kabobs:
2 green peppers (parboiled)
2 lb. boneless sirloin steak, cut in 1 1/2" cubes
1/2 lb. fresh mushroom caps
Peppers
1 pt. cherry tomatoes
1 sm. fresh pineapple
Combine all ingredients and mix well to make marinade. Put sirloin steak in marinade sauce overnight refrigerator. Turn occasionally. Parboil 2 green peppers, cubed, 1 minute; drain.
Allow meat to come to room temperature. Remove meat from marinade. Pour marinade over mushroom caps, peppers, cherry tomatoes and pineapple. Alternate meat and vegetables on skewers. Grill over medium hot fire 10-15 minutes basting frequently with marinade.

Fried Ice Cream

Peeps, this is way easier than I ever expected! I made this for our Mexican Gourmet night and everyone really enjoyed it!

FRIED ICE CREAM

1 pt. chocolate or vanilla ice cream (can use any kind of ice cream you desire)
1 beaten egg
1/4 tsp. vanilla
2 1/2 c. frosted flakes, crushed
1/2 tsp. ground cinnamon
1 beaten egg
1/4 tsp. vanilla
Cooking oil for deep-fat frying
Whipped cream (optional)
Chocolate syrup (optional)
Marachino Cherries (optional)
Mint sprigs (optional)

Place 4 scoops (about 1/2 cup each) of ice cream in a small pan. Freeze for 1 hour or until firm. In a small mixing bowl, stir together egg and vanilla. In a pie plate, carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture. Return coated ice cream balls to pan and freeze for 1 hour or until firm. Reserve remaining cereal mixture.
In a small mixing bowl, stir together egg and vanilla. Remove coated ice cream balls from the freezer. Dip balls in egg mixture, then roll them in remaining cereal mixture. Return to pan. Cover and freeze for several hours or until firm.

In a deep fat fryer or heavy saucepan(I used a sauce pan), fry frozen, coated ice cream balls, 1 or 2 at a time in deep hot oil (375 degrees) for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately with whipped cream and garnish with mint, if desired. Makes 4 servings.

SALISBURY STEAK

I found a really good Salisbury Steak recipe if anyone wants to give it a try! I had the whole meal put together while the cookies baked. All done in less than an hour, including clean up.

SALISBURY STEAK
10 3/4 ounces cream of mushroom soup, condensed
1 1/2 pounds ground beef, lean
1/2 cup dry bread crumbs, or cracker crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 onion, finely chopped
1 egg, slightly beaten
1/3 cup water

I also added some onion soup mix in with the seasonings for extra flavor, with beef it never hurts to kick it up a notch!

Heat oven to 350°F. In medium bowl, combine 1/4 of the soup with remaining ingredients except water; mix well. Shape into 6 patties; arrange in single layer in 13x9-inch or 12x8-inch baking dish. Bake uncovered at 350°F. for 30 minutes. Skim off fat.

In small bowl, combine remaining soup and water; spoon over patties. Return to oven and bake for 10 minutes. If desired, garnish with mushroom slices.

Serve with mashed or fried potatoes, green beans (with Catalina dressing) and biscuits!

Peanut Butter cookies with Nutella chocolate spread for desert!

Peanut Butter Cookies

INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
3 eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

DIRECTIONS:
1.Preheat oven to 300 degrees F (150 degrees C).
2.In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
3.In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
4.Add the flour mixture and mix at low speed until just mixed.
5.Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

SOUPer Bowl Soup

This soup is so good I couldn't believe that the only seasonings it called for were salt, pepper, and garlic powder! I will admit that the first time I made it ... no one even wanted to try it because they said it didn't look good. Eventually, hunger took over and they had to eat! They all came back for seconds and thirds. Now they ASK me to make it and they call it "THAT" soup. :o) It also is considered a "diet" soup with only 45 calories per cup. I just like all the veggies and the things you can add to it!

Ingredients

1 pound(s) carrots, sliced
3 medium (1 1/2 pounds) onions, chopped
4 stalk(s) celery, sliced
2 large cloves garlic, crushed with press
2 can(s) (28 ounces each) whole tomatoes in juice
1/2 small (1-pound) head green cabbage, thinly sliced
3/4 pound(s) green beans, trimmed and each cut into thirds
1 can(s) (48-ounce) chicken broth
2 can(s) light red kidney beans
1 can black beans
6 cup(s) water
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 tbsp garlic power
3 medium (1 1/4 pounds) zucchini, sliced into half-moons
2 bag(s) (6 ounces each) baby spinach leaves

My Additions:
After soup is done, add a couple cooked tortellini and top with shredded parmesan/asiago/romano cheese.

(After soup possible additions)chunk chicken or beef, corn, white kidney beans, chili powder, etc.)

Directions

Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Nutritional information is based on 1 cup of soup.

Nutritional Information
(per serving)

Calories 45
Total Fat 1g
Saturated Fat 0
Cholesterol 0
Sodium 410mg
Total Carbohydrate 9g
Dietary Fiber 4g
Sugars --
Protein 2g
Calcium --

BBQ Ribs

I have tried several rib recipes over the years and this one by far made everyone the happiest! Take the time to so these steps and I am sure your family will LOVE you for it!

Kansas City Rib Rub
Ingredients:

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Preparation:

Combine all ingredients together and transfer to an air tight container.

Kansas City Rib Sauce
Ingredients:

1 cup ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne
Preparation:

Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.

HOW TO:

First thing, start with a good rack of ribs. Actually start with two. One never seems enough. Once you get the hang of it you can move up to ten, twenty, enough to please the crowd that will gather.:o)

Prepare ribs by washing racks and pealing membrane from the bone side. To remove the membrane, slip a sharp knife under the membrane at one end of the rack and pealing back enough to get a good grip. Try using a paper towel to hold the membrane, then pull. You might need a little practice, but you'll get the hang of it. Once the ribs are prepared, evenly coat with the rub and let sit. You can refrigerate overnight or let sit at room temperature for about 30 minutes while you get the smoker or oven ready.

Basting is an option to making ribs. On one hand it will add more flavor to your ribs and can help keep them moist. On the other you can wash off the rub you've already applied. By using a baste (sometimes called a mop) that contains the seasonings of the rub you already used you will enhance the flavor without washing away the flavor you've already added.

Only add sauces at the very end of the cooking process or after you have removed the ribs from the smoker/oven. Sauces can cause burning or excessive caramelization to foods. I will typically remove the ribs, cut them up and then add the sauce. You might also want to put the sauce on the side for people to add as they see fit. Remember, of course sugar burns at 265 degrees F. (129 degrees C.), well below smoking temperatures, but it is best to leave sauces to the end OR you can cook your ribs slow and LOW to ensure the sugars do not burn.

Ham Pot Pie

HAM POT PIE
1 sm. bone in ham
7-9 qts. water
7 med. potatoes, peeled & cut into bite size pieces
3 carrots peeled and chopped
3 stalks of celery chopped

Boil ham in water until it falls from bone. Add potatoes to ham and water, cook until tender. While the potatoes are cooking, mix together:

1 c. flour
1/2 tsp. salt
1 tsp. sugar
1 tsp. baking powder
1/2 c. milk
Blend with fork, divide dough in half, roll out thin on floured board. Cut with knife into 1" strips then cut strips diagonally. Drop 1 at a time into boiling broth, potatoes and ham. Stir when you drop each dough piece in so they don't stick together. Do other half of dough the same. Simmer about 20 minutes.