Street Vendor Corn

This corn is delicious!!   

You can make it in

the microwave too.

2 tablespoons low-fat mayonnaise

2 tablespoons nonfat plain yogurt
1/2 teaspoon chili powder
4 ears corn, husked
4 tablespoons finely shredded Parmesan cheese
1 lime, quartered

Directions
Preheat grill to medium-high.
Combine mayonnaise, yogurt and chili powder in a small bowl.
Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges.

Baked Praline French Toast Casserole

Be prepared, this recipe is insanely good!!
My daughter, Christy, made this for our family
trip to Gulf Shores.

8 eggs

1 1/2 cups half-and-half
1/3 cup maple syrup
1/3 cup light brown sugar, packed
10-12 slices soft bread, 1 inch thick

Topping

1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup maple syrup
2 cups pecans, chopped

Directions

Generously butter a 13 X 9 inch casserole dish;.
Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
Preheat oven to 350 degrees; remove the casserole from refrigerator.
Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.

Breakfast Casserole

                                                                                      

1 pound sausage
1can refrigerated crescent rolls
1 (8-ounce) cream cheese
1 (8-ounce) package shredded medium cheddar cheese

Brown sausage; drain and remove from heat. Stir in cream cheese. Place in a greased 9- by 13-inch casserole dish. Pour sausage mixture over; sprinkle cheddar cheese over; then top with the can of crescent rolls . Bake at 375 degrees for 20 to 25 minutes or until lightly browned.

The Bright Star's Tenderloin Of Beef, Greek Style

Thanks Bright Star!!! Yummy food!!!

Thanks al.com                                                        

2 cups olive oil
4 ounces lemon juice, divided
2 tablespoons minced garlic, divided
2 teaspoons dried oregano, divided
salt and ground pepper, to taste
4 (9 to 10 ounce) beef tenderloin slices, cleaned, butter flied and scored
3/4 cup butter

Combine olive oil, 3 ounces lemon juice, 1½ tablespoons garlic, 1 teaspoon oregano, salt and pepper in zipper-top bag; allow to remain 2 to 3 hours.
In sauce pan, melt butter over medium heat on stove top.
Add remaining 1ounce lemon juice, ½ tablespoon garlic, 1 teaspoon oregano, stirring well. Set aside.
Remove tenderloins from marinade; discard marinade.
Broil tenderloins for 10 to 15 minutes or until desired degree of doneness is reached. Top with butter sauce prior to serving.

Strawberry Pretzel Salad

3/4 cup butter
2 cups pretzel crumbs
3 tablespoons sugar
8 ounces cream cheese, softened
1 cup sugar
2 cups whipped topping, softened
6 ounce package strawberry gelatin
2 cups boiling water
10 ounce package frozen strawberries, defrosted

Preparation:

Preheat oven to 400 degrees F. Melt butter in 9 x 13-inch pan in oven. Remove from oven and stir in pretzel crumbs and 3 tablespoons sugar. Spread evenly in pan. Bake for 8 to 10 minutes. Remove and cool completely. Beat cream cheese and sugar. Stir in whipped topping. Spoon onto cooled pretzel crust. Dissolve gelatin in boiling water. Stir in defrosted strawberries and juice. Smash-up berries while combining. Pour over cream cheese layer. Refrigerate until gelatin congeals. Serve cold.

Note: I used sugar-free gelatin and substituted the sugar in the cream cheese with Splenda.

Fluffy Pink Salad

1 can Eagle brand sweetened condensed milk

1/4 c. lemon juice
1 can cherry pie filling
1 (15 oz.) can crushed pineapples (drained)
1 c. shredded coconut (optional)
1 (9 oz.) Cool Whip
1 cup chopped toasted pecans
Garnish as you like.

You can use blueberry pie filling to change this recipe.



Stir lemon juice into milk and let sit for a few minutes. Add remaining ingredients. Mix well and chill.

Jalapeno, Avocado and Bacon Burger

I made this yummy recipe that I saw in Rachael Ray's

magazine. It was a recipe from a Houston Texas
eatery, RDG bar Annie's restaurant.

                                                                                              

6 jalapeno peppers

6  slices bacon

3 lbs ground beef
salt and pepper to taste
1/2 c crumbled queso fresco cheese
1/2 c mayo
1/4 c buttermilk
2 t olive oil
2 avocados
1 bunch fresh cilantro, chopped
1/2 onion
6 hamburger buns

Cook jalapenos on grill or in cast iron skillet until charred.
Chop peppers.
Cook bacon in microwave until crisp. Chop and reserve grease(if you used real bacon). 
I used turkey bacon.
Combine beef, reserved bacon grease and 1/2 jalapenos to make 6 burgers.
Cook burgers on grill or in oven under broiler.

Cilantro Mayo
Take rest of jalapenos, bacon, mayo, buttermilk, onions, cheese, and cilantro and make a mayo. Slice avocados thin. Cover burger with cilantro mayo and sliced avocados. Delicious!!!!

Camp Stew

1 can BBQ beef(Castleberry)

1 can BBQ chicken(Sweet Sue)

1 can BBQ pork(Castleberry)

1 16oz can creamed corn

6 potatoes cooked and cubed

1 16oz can stewed tomatoes

1 large onion

1 bag frozen baby Lima's

1 c BBQ sauce

few shakes of Worcestershire sauce

salt and pepper to taste

Heat all ingredients. This is fast and easy and taste great. If you want to spend the money, you can use meat from a BBQ restaurant. If you use 1lb of each meat,(double) the amount of all the vegetables and increase the BBQ sauce to 2 cups. It really taste a lot better but is expensive. This is a good family reunion recipe!

Best Ever Cheese Ring

1 lb sharp Cheddar Cheese(grated)                   

1 c chopped pecans

3/4 c mayo

1 med. onion (grated)
1 clove minced garlic and dash of garlic salt
1/2 t Tabasco
1 c Strawberry preserves

Combine all ingredients in a food processor except preserves. Mix well. Put into ring mold or press into ring shape by hand. Chill. At serving time un-mold and fill center with preserves. Serve with assorted crackers.

Ice Cream Sandwich Cake

                                                                                                      

This is sooo very good!!! Thanks Food and Family magazine.

                                                                                       

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip, thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
1 c toasted pecans(optional)
1 c Oreo cookies (chopped) about 8 cookies
12 Blue Bell vanilla ice cream sandwiches (these are the best)



Pour fudge topping into medium bowl. Whisk in 1 cup Cool Whip. Add dry pudding mix; stir 2 min. Stir in Oreo cookies and pecans.
Arrange 4 ice cream sandwiches, side-by-side, on a piece of foil; top with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining Cool Whip. Wrap and freeze 4 hours or until firm.

Coke Cola BBQ Chicken

This is Floyd, my father in law's recipe.

He used to cook this for me and my husband 40 years ago
when we were first married.

1 can Coke Cola                                                                   

1 c Heinz ketchup

1 T butter

Chicken of your choice( I use tenderloins)

In a cast iron skillet, put coke, butter and ketchup. Put in chicken and cook 10 minutes covered on one side. Flip and cook another 10 minutes. Keep flipping until bbq sauce thickens. The cooking time varies according to the chicken choice.

Debbie"s Broccoli Salad

1 bunch fresh broccoli (tops only) chopped small
6-8 slices of Bacon (fried and chopped)
1/2 c chopped pecans or walnuts
1/3 c raisins(white or dark)
1/4 c chopped onion

Dressing
2/3 c light mayo
1/2 c sugar
4 T vinegar (red wine or white)
Mix dressing and pour over salad and toss.

Party Rolls

2 lbs shaved ham                                                 

1 lb Swiss cheese

1/2 c diced onion
2 sticks butter
3 T poppy seeds
3 T dry mustard
1 t Worcestershire sauce
4 pans Pepperidge Farms party rolls

Put the ham and cheese in food processor and finely chop. Saute onions in butter, add poppy seeds and Worcestershire sauce. Split rolls in half lengthwise. Top with ham and cheese mixture. Put top layer on and pour hot butter mixture on top of rolls. Bake 400 degrees until hot. Be careful not to burn! Prepared rolls may be frozen. Thaw for 2 hours prior to baking.

Best Not Hot Wings

                                                                                               

1 pgk of frozen chicken wings(Tyson brand at Walmart) thaw

Lemon Pepper Seasoning

Dry with paper towels. Heat fry daddy with oil and cook until they rise to top of oil.
Don't overcrowd the fryer.
Drain on paper towels.
Sprinkle with Lemon Pepper Seasoning while hot.

Queso Blanco Dip

                                                                                                

1 lb land o' lakes American cheese(in the deli at Walmart)

2 4oz cans diced green chilies,undrained
1/2 c heavy cream
Melt cheese in double boiler with the cream until smooth, add chilies.

Crock Pot Meatloaf

2 lbs Ground beef

2 Eggs

3/4 c Oatmeal(uncooked)

1/2 c Ketchup

1 pgk dry onion soup

Mix all together and put in crock pot. Cook on high for 4-6 hrs. The last hour add some ketchup to the top.

Strombli Hamburger

This recipe makes me think of steak and gravy on a bun! Yummy!!!

1 pgk hamburger buns                                            

1 sliced onion

1 lb hamburger meat

1 can cream of mushroom soup

1 t garlic salt
3 T olive oil
Worcestershire sauce

Make hamburger patties out of beef. Season with a little garlic salt and a touch of Worcestershire. Fry in skillet or cook under broiler till done.
In a skillet, put oil and sliced onion, saute. Add soup and 1 t garlic salt. Make burgers and add gravy. Enjoy!

Watergate Salad

                                                                                 

                                                                                                      
1 20 oz. can crushed pineapple
1 3.5 oz. package instant pistachio pudding and pie filling
2 cups miniature marshmallows
1/2 cup chopped pecans(toasted)
1/2 cup sweetened flaked coconut
2 cups frozen whipped topping (such as Cool Whip), thawed

Preparation:

Drain the pineapple, reserving 1/4 cup of the juice.
Place the pineapple and reserved juice in a large bowl. Add the pudding mix, miniature marshmallows, pecans and coconut. Stir well.
Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.

Four Layer Delight

                                                                  
This is one of my husband's and four daughters all time favorite desserts.
I have been making this for 35 years and we never get tired

of it.

Layer One

1 cup flour

1/2 cup butter

1/4 cup sugar

1 cup pecans

Layer Two
1 cup powdered sugar
8 ounces cream cheese
5 ounces Cool Whip

Layer Three
1 (6 ounce) box instant Jell-O chocolate pudding and pie filling
3 cups milk

Layer Four

7 ounces Cool Whip

Directions

Mix first three ingredients.

Add fine chopped pecans.

press into 9x13 pan.

Bake shell at 350 for 15 min.

Soften cheese, then blend in sugar and Cool whip.

Spread over cooled crust.

Make pudding as directed.

I like instant pudding.

You can also use 2 small packages.

And any other flavor you like.

Spread on top.

You can sprinkle chopped pecans on top.

Refrigerate.

Chicken or Beef Spaghetti Casserole

1 pound ground beef or 1/2 Rotisserie chicken

1 (8-ounce) package Kraft Italian-Style Spaghetti Dinner

Tomato sauce or paste (use either as package directions state)

1 (3-ounce) can sliced mushrooms (optional)

2 eggs, beaten

2 tablespoons chopped parsley
1 (8-ounce) package shredded mozzarella cheese



Brown beef and drain. Combine meat with seasoning pack from dinner; add tomato sauce or paste and mushrooms. Let meat mixture simmer. Prepare noodles according to directions on dinner; drain. Mix eggs, parsley and pack of Parmesan cheese (from dinner). Combine noodles with egg mixture. Place half of spaghetti into a greased 9-inch pie pan; top with half the mozzarella cheese. Repeat layers. Bake at 350 degrees for 15 minutes or until bubbly. Cut pie into wedges, ladling sauce over individual servings. Recipe can be doubled and baked in a 9-inch by 13-inch dish.

Hamburger Baked Bean Casserole

2 strips bacon 1 med. onion, chopped 1 lb. hamburger 2 (1 lb.) cans pork & beans 1/2 c. molasses 1/2 c. ketchup 2 tsp. dry mustard 1/2 tsp. salt 1 tbsp. Worcestershire sauce Cut bacon in small pieces. Cook with onion until onion is half cooked, drain off grease. Add meat. Cook until meat is barely done. Add other ingredients and mix well. Pour into Pam sprayed 2 quart baking dish. Bake at 375 degrees for 30 to 40 minutes. Serves about 6.

Chicken Tetrazzini

1 Rotisserie chicken shredded(use 1/2 and freeze the rest)

2 c heavy whipping cream

1 clove minced garlic

1 chopped onion

1 t parsley

1 c Parmesan Reggiano

1/2 lb angel hair pasta or your choice of pasta(cooked al dente)

In a large skillet, saute garlic and onion. Add chicken, cream, parsley, cheese and pasta. Simmer 5 minutes or until sauce is thickened.

Fast and Easy Chicken and Dumplings

                                                                                                     

1 Rotisserie chicken shredded(use only half freeze the other)
2 cartons chicken stock
salt and pepper to taste
biscuit mix
Bring stock and chicken to a boil. In a bowl, add 2 cups biscuit mix and 1/2 c of milk. The dough should be stiff but slightly damp. Add more milk to get to this consistency. Drop by teaspoon fulls into hot stock, just 5 or 6 at a time. Do not stir, it will cause dumplings to fall apart.

Panko Fried Green Tomatoes

These are the best fried green tomatoes you will ever eat!!!

4 green tomatoes            

1 1/2 t coarse salt 

3/4 t black pepper

3 eggs beaten

1/4 c milk

1 1/2 c flour

2 c panko bread crumbs

1/4 c cornmeal

2 cups olive oil

Slice tomatoes 1/4 inch thick

Salt and pepper both sides

In small bowl whisk eggs and milk together

In another small bowl whisk flour and a little salt and pepper

Whisk panko and cornmeal in another bowl

Coat tomatoes with flour mixture and shake, then egg mixture and shake, them panko mixture and shake, put on rack to dry a few minutes

I use a cast iron skillet to fry these in. Do not let the oil get too hot. Fry in batches.

Fry in hot oil being careful not to burn, drain on paper towels, crispy and yummy!!!!

                                                                                  

Spoon Rolls

1 (1/4-ounce) envelope active dry yeast                              

2 cups lukewarm water (100° to 110°)                       

4 cups self-rising flour
1/4 cup sugar
3/4 cup butter or margarine, melted
1 large egg, lightly beaten



Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.

Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full. You can use regular greased  muffin pans also.

Bake at 400° for 20 minutes or until rolls are golden brown. Makes 14 rolls.

Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week or you can freeze rolls and thaw for later.

Sock It To Me Cake

This is an oldie but a goodie!!                                                           

Streusel Filling:

1 pkg Duncan Hines® Moist Deluxe® Golden Yellow Cake Mix
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup finely chopped pecans

Cake:

4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar

Glaze:

1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting


Preheat oven to 375°F. Grease and flour 10-inch tube pan.

To prepare streusel filling, combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside.

To prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.

Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

Place frosting in small microwave-safe bowl. Microwave at high power 10 seconds; add 5 to 10 seconds if needed. Stir until smooth and thin. Drizzle frosting over cake.

Vodka Spaghetti

I know what you are thinking, you will taste the vodka.

Wrong! No alcohol taste at all, just makes all the flavors pop.

Best sauce you will ever eat!

1 pgk mild Italian sausage(skins removed)

1medium jar Prego Traditional

1/2 c Vodka

1 chopped onion

1 chopped bell pepper

1 clove mince garlic

1 T olive oil to saute onions, peppers and garlic

1 t parsley

1 t Italian seasoning

1 c Parmesan Reggiano cheese(grated)

sea salt and pepper to taste

fresh angel hair pasta (in the dairy case)

Saute vegetables in oil, add meat and mash to get it in tiny pieces. When meat is done, add all seasonings, sauce, vodka and cheese. I add a tiny bit of water to the sauce jar and shake to get all the sauce out. Simmer 15 minutes with a lid. Bring water to a boil , add 1/2 t salt and dash of oil to the water. Cut the water off. Drop in the fresh noodles and stir. They are done in seconds. Serve with salad and garlic bread, yummy!!

Chicken Cheese and Spinach Manicotti

This is so good. A fancy dish without all the hassle. It is hard to get the shells stuffed without them breaking. It does not matter because you can just split them, fill them and turn them split side down. No one will ever know!! This is a new recipe I got from Kraft Food and Family magazine.

Bake at 350 degrees for 35-40 minutes, last 10 minutes add rest of cheese.

1 1/2 cup finely chopped  Rotisserie chicken

2 cloves garlic minced
1pgk 10oz chopped spinach, thawed, well drained                     
1 16oz cottage cheese
2 egg whites
1 c shredded mozzarella divided
10 manicotti shells cooked and drained
1 1/2 c spaghetti sauce
1/4 c fresh basil

Combine chicken and garlic in bowl. Add spinach, cottage cheese, egg whites and 1/4 c mozzarella; spoon into cooled shells. Cover with Spaghetti sauce. Bake in 13x9 Pam sprayed pan.

Creamy Calorie Saving Mac And Cheese

salt

3 c elbow macaroni                  

1/3 c flour

2 1/3 c 1 percent milk

3/4 c shredded Fontina cheese
1/2 c Parmesan Reggiano

1/2 c non fat cheddar

4 oz light velveeta

1/2 c panko bread crumbs

Preheat oven 375 degrees cook for 30-40 minutes.

Thanks Calorie Commando!
Cook noodles in salted water until al dente. Drain and run cool water over noodles. Set aside.

Over medium heat in a sauce pan, combine flour and milk whisking until smooth for 10 minutes. Stir constantly. Add cheeses and cook until melted and thickened. Remove from heat and add 1/4 t salt. Pour mixture over noodles and into casserole that is coated with Pam. Bake until bubbly.

Tex Mex Chicken Taco Soup

This is the best taco soup I have ever had!! The recipe was given to me by the Smith family.

I did slightly modify it.

1/2 c diced onions

1/2 c diced bell pepper

1 T minced garlic

olive oil

1 Rotisserie chicken shredded

1 pgk taco seasoning

1 8oz jar mild salsa

1 can niblet corn

1 can black beans

1 can tomato paste

1carton chicken broth

fresh cilantro

1 pgk cream cheese

Saute onions, peppers and garlic in small amount of oil. Add rest of ingredients and simmer for 20 minutes.

Cut cream cheese into small pieces and add to hot soup. Simmer 15 minutes. You can sprinkle grated cheese if you like.

The Best Pinto Beans Ever

Cook in crock pot on high for 4 hours

1 bag of dried pinto beans-washed and debris removed

(sometimes there will be small stones and dirt from the garden)
2 1/2 qt water
1 heaping T chicken base
1 heaping T Cajun seasoning
1/8 c olive oil
1 onion chopped
1/2 bell pepper chopped
1 t garlic powder
1/3 to 1/2 chipotle chili in adobo sauce (adds spice and heat) found canned in Mexican food isle
Note: You can use this recipe for other dried beans also.
I freeze my chipotles on a coated paper plate, then you can easily remove desired amount.

Real Southern Turnip Greens

Turnip Greens are delicious and good for you. I like to buy the ones that are pre-washed. I still salt and wash them again just to be safe. The brand I love to buy is Glory.

1 bag of pre-washed turnip greens
2 qt water(bring to boil in a large pot, I use a cast iron dutch oven) add these following ingredients to the pot after water is hot.
1/8 c olive oil
heaping T of chicken base
1 t garlic powder
1 onion chopped
1/2 chopped bell pepper
2 t Cajun seasoning
1 t sugar
a few shakes of pepper sauce
Boil covered until tender about 30 minutes.

Gina’s Chili

2 lb ground turkey

1 chopped onion

1 can chili beans( I use black beans)
1-2 chipotle peppers in Adobo (seeded)
1 can stewed tomatoes
1 can tomato juice (I use Spicy V8)
1 can tomato sauce

1T cumin

1T chili powder

1T garlic salt

1T paprika

1T salt

1T pepper
1/2 t sugar
1/2 can tomato paste

dash of Worcestershire sauce

Saute onion in a little olive oil. Saute meats. Put in Dutch oven. Add all rest of ingredients. Simmer 1 hour.

Shirley's Green Bean and Corn Casserole

2 cans french green beans drained

2 cans white niblets corn drained

1 can cream of celery soup

1/2 c sour cream

1 c shredded cheddar cheese

Mix well
top with crushed Ritz crackers

Bake 30 minutes at 350 degrees

My Aunt Flora's Old Fashioned Cornbread Dressing

Dressing

*NOTE:1 lg Cast Iron Skillet of Cornbread cooked with a chopped onion added

1 can cream of celery soup

1 can cream of chicken soup

1 Rotisserie chicken shredded (reserve part of chicken for gravy)

3 T of ground sage

1 c fresh chopped celery
2 cartons of free range chicken stock( reserve 1/2 carton for gravy)
1/2 c half and half

Crumble cornbread and toast under broiler. Add soups, chicken and sage. Start adding stock, add 1 full carton. Then add the next carton so that a small amount of stock is showing on top of dressing, add the half and half, reserve 1/2 of stock for gravy. Uncooked dressing will be wet but during cooking it will become moist. Bake 450 degrees for 50 minutes or until browned.

Gravy
1/2 carton stock
chicken (you can add a lot or a little)
1c 1/2 and 1/2
salt and pepper
3 boiled and sliced eggs(optional)
Heat
add 2 T cornstarch(dissolve in 1/2 cold water) stir vigorously until thickened

Cornbread
Preheat oven 450 degrees

*Note:When cooking cornbread for dressing, add 1 chopped onion.

2 c white self-rise cornmeal
1 c self-rise flour
1 egg
1/4 c oil(I use olive oil)
1 1/2 c buttermilk
Use a cast iron skillet for this recipe. Cover bottom of pan with some olive oil. Sprinkle corn meal lightly in oil. Beat egg and oil together, then add all other ingredients.
Heat skillet until slightly hot, add cornbread batter. Fry just 1 minute and then finish in oven. Cook for 30 minutes or until browned.

Note: My aunt Flora was an awesome cook. She made the best dressing I have ever eaten. She could fry the best chicken but she would not eat it because she had to kill the chicken and dress it!! Miss you aunt Flora!!

Sausage Breakfast Ring

Sausage turns this classy looking bread ring into a tasty favorite for your morning enjoyment.

2 loaves Rhodes™  Bread Dough thawed and allowed to rise

1 pound pork sausage
1 medium white onion, diced
1 cup mushrooms, diced
1 green pepper, chopped
4 small cloves garlic, minced
2 teaspoons basil
1 teaspoon black pepper
3/4 cup shredded medium cheddar cheese
3/4 cup shredded Monterey Jack cheese
2 teaspoons butter
1/2 cup grated Parmesan cheese

Directions:

Sauté pork sausage with vegetables and spices, drain. Combine bread loaves and roll to a 9x13-inch rectangle. Spread meat and vegetable mixture on bread rectangle. Top with cheddar and Monterey Jack cheeses. Roll along 13-inch side of dough, as if for cinnamon rolls. Join ends together to form ring and slash top at 2-inch intervals. Brush with 2 teaspoons melted butter and sprinkle top with Parmesan cheese. Place on baking sheet sprayed with non-stick cooking spray. Bake at 350°F 30 minutes.

Asian Slaw

I have served this at many family reunions and it was always the number one requested pot luck dish for my husband's work parties.

1 lg pgk coleslaw mix (not angel hair) if you can't find a large bag use (2) small bags

1 bunch green onions chopped

2 pgk chicken flavor Ramen noodles

1 c dry roasted sunflower kernels

1 c slivered almonds

Dressing
1/3 c vinegar
1/2 sugar
1/4 c oil
2 T soy sauce
This slaw is best made right at meal time. It makes a lot so if you aren't having lots of guests, half the recipe.

Boursin Garlic Smashed Potatoes

10-15 Red Potatoes

2 boxes Garlic and Fine Herb Gournay Boursin Cheese (5.2 oz size)

1/2 c Whipping cream







Wash potatoes and cut a ring around the middle leaving most of the skin on. Cover with water and salt with a teaspoon of kosher salt. Boil until fork tender, around 20-30 min. Drain almost all water leaving 1/3 cup water. Smash potatoes with a flat tipped wooden spoon, leaving small chunks. Add whipping cream. Crumble boursin. Stir gently. Enjoy

Grilled Chicken Tenderloins(Like Cracker Barrel's)

12 But when he heard it, he said, "Those who are well have no need of a physician, but those who are sick.

13 Go and learn what this means, 'I desire mercy, and not sacrifice.' For I came not to call the righteous, but sinners." - Matthew 9:12-13

These are easy and very yummy!!!


4 boneless, skinless chicken breasts, cut into strips.
1 cup zesty Italian dressing
2 t lime juice
3 t honey

Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.

Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized.

Chicken Casserole

This is one of the oldest recipes I have.



1 Rotisserie chicken chopped or shredded
1 can cream of chicken soup
1 can cream of celery soup
1 c of sour cream
Mix together and put in 13x9 greased pan
Top with crushed Ritz crackers
Bake 350 degrees for 30 minutes

Smoking a Pork Shoulder

 This recipe is from a famous BBQ joint in the deep south. There is nothing like good pulled pork!!

2 pork shoulder, roasts             

SHOULDER RUB
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic powder
2 tablespoons white salt
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon dried oregano
1 teaspoon cumin

INJECTION LIQUID

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
3 tablespoons salt
2 tablespoons Worcestershire sauce

Directions
Mix all the spice mixture together until combined.
In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
Remove the roasts from the fridge.
If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.

Cook on a pit or smoker for 1 hour per pound at 225 degrees.