Muffin Melts

                                                                                                       
Thanks Pioneer Woman!






12 whole Hard-boiled Eggs, Peeled And Chopped
2 cups Grated Cheddar Cheese
1 cup (real) Mayonnaise
12 slices Bacon, Fried And Crumbled
1 Tablespoon (heaping) Dijon Mustard
½ teaspoons Garlic Powder
3 dashes Worcestershire Sauce
6 whole English Muffins Split

Directions:

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, and then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
Serve immediately!

Green Tomato Casserole

                                                                                           







1 1/2 cups chopped green tomatoes
1/4 cup mayonnaise
1 small onions, chopped
1/2 cup cream of mushroom soup
1 eggs, beaten
1/2 teaspoon salt
1 dash black pepper
1 cup buttered cracker crumbs




Directions:

Preheat oven to 350 degrees. 
Chop the tomatoes into small pieces.
Mix all ingredients except cracker crumbs together and pour into greased casserole dish.
I use an 8-inch square. 
Top with buttered crackers. 
Bake for 45 minutes. (Check after 30 minutes because the size dish you use will make a difference.). It should be somewhat firm (not soupy) and lightly browned on top.

Mini Tacos

Thanks Bekah!

24 wonton wrappers
1 lb hamburger
1 (1 1/4 ounce) package taco seasoning
1/2 cup salsa or picante sauce
3 tablespoons salsa
1 cup shredded cheese (cheddar is good, but a Mexican blend would be good too)
sour cream
olives
guacamole


Directions

Cook hamburger until browned.
Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
Simmer for 3-5 minutes.
Press wonton wrappers into mini muffin cups.
Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
Serve with extra salsa, sour cream, olives and guacamole if desired.

Jim and Nick’s Cheddar Biscuits Knock Off Recipe

                                                                                                           

1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoon baking powder
3/4 cup milk
1 egg, beaten well
4 tablespoon butter, melted
1/4 teaspoon vanilla
1 cup shredded cheddar cheese

Bake 400 for 15-20 minutes in a regular muffin pan.
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan.
Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
Incorporate shredded cheese into batter. Do not over mix.
Divide batter evenly among greased muffin tins. Bake for 15 to 20 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a thin knife inserted into the center of the biscuits will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each biscuit from its mold.

Makes 10 to 12 biscuits.

Caramel Ice Cream Cake

This is good but very rich!!!

                                                                                                                    


1/2 cup Caramel ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O White Chocolate Instant Pudding
1/2 pgk nut topping
12 vanilla ice cream sandwiches



POUR warmed caramel topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in nut toppings.



ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.



FREEZE 4 hours or until firm.

Potatoes O'Brien

A new take on potato casserole! Thanks TX.                                                                                   

1/2 cup butter (melted)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 (8 ounce) container sour cream
1 bag frozen hash brown potatoes, thawed
2 cups sharp cheddar cheese, grated & divided




Directions
 Mix the first 4 ingredients together in large mixing bowl.
Add thawed potatoes and 1 cup of the grated sharp cheddar cheese to mixture and mix together thoroughly. 
Spread into 9 x 13 casserole dish. 
Sprinkle top with remaining cup of cheese and bake at 350 degrees for 1 to 1/2 hours.

Chicken Francese

                                                                                                                                                     
2 boneless skinless chicken breasts,thinly fillet to create 2 to 3 breasts servings
1 cup very condensed chicken broth
1/4 cup white wine
1 lemons, juice of
3 eggs
grated Parmesan cheese
flour
1 garlic cloves, crushed
 parsley
1/2 cup unsalted butter (not margarine)
 cooked linguine
canned and drained artichoke hearts




Directions

Dust chicken with flour.
In a flat container mix together eggs and enough Parmesan cheese to create a thick batter (something like pancake batter).
Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
Remove all chicken to a platter- keep warm. 
In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then de-glaze pan with wine and let"boil" a few minutes.
Add broth, butter and let cook until butter has melted.
Add parsley, quickly whisking together.
Add lemon juice 1/4 at a time until desired taste.
Thicken if desired.
Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

Blueberry Bread Pudding

                                                                                




3 eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups blueberries (fresh or frozen)
1 (10-12 ounce) package white chocolate chips
1 loaf French bread


SAUCE

1 (10-12 ounce) package white chocolate chips
1 cup heavy whipping cream Directions

In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Baked Potato Salad

Thanks Lois!

3 large baked potatoes, cooled, peeled and cubed
1/2 cup sour cream
1/2 cup mayonnaise
8 slices bacon, cooked and crumbled (I use the precooked kind)
4 ounces shredded cheddar cheese, divided
2 green onions, sliced and then chopped (green part only)
1/2 teaspoon fresh ground black pepper
1 dash celery salt or seasoning salt
1 dash garlic powder
1 dash paprika
1 tablespoon fresh parsley (optional)

Directions

Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish. Transfer to a serving dish.
Top with reserved shredded cheddar, green onion slices and bacon crumbles for a beautiful presentation.

Olive Garden CopyCat Pasta E Fagioli

As soon as cold weather hits, I am making this!!!                                                                                                

3 teaspoons oil
2 lbs ground beef
14 ounces carrots, slivered
12 ounces onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 tablespoons fresh parsley, chopped
1 1/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni

Directions

Sauté beef in oil in large 10 quart pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
Simmer until celery and carrots are tender, about 45 minute.
NOTE: Makes 9 quarts! Just cut the recipe down for smaller batches.

Pork Carnitas

I had these at a restaurant

and boy were they good!!!                                                                                                   

3 1/2 to 4 lb. pork butt, cut into large chunks (1 inch)
2 cloves garlic, minced
1/4 cup red wine
2 cups fresh orange juice
1 1/2 tsp. salt
1/2 tsp. chili powder
small hand full of chopped fresh cilantro
1 bay leaf
1 cup milk
1/4 cup coke

Directions:


Cut pork into large chunks (remove some of the fat) and place in a large frying pan or stock pot. Add the garlic, wine, orange juice, salt, chili powder, cilantro, and bay leaf. Add water if needed to cover most of the pork.
Stir ingredients and place on high heat. Once it boils, reduce the heat to low, partially cover and simmer for 2 to 2 1/2 hours.You want the pork to be very tender and easy to break apart.
Keep an eye open so the liquid doesn't boil completely away. Add more water if needed.
Add the milk and continue to simmer(without the lid) for 20 minutes or until the liquid cooks down to half. Add the coke and bring to a boil again, then lower heat to simmer and cook an additional 15 minutes.
Remove the bay leaf and spoon the pork into a roasting pan. Shred the pork with a couple of forks and spread the meat out in a thin layer. Set the gravy aside and keep warm.
Bake at 425 degrees for 15 to 20 until the meat browns and becomes crispy. You can pour the sauce back over the carnitas or use as a gravy.
Make sure you warm some tortillas.

7UP Biscuits

                                           

Thanks Stephanie!


2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown.

Grape Salad

This recipe had over 300 reviews, all favorable!!!
Thanks Zaar!

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients

1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste

Directions

Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.

For topping: Combine brown sugar, and crushed pecans.

Sprinkle over top of grapes to cover completely.
Chill overnight.

BLT Macaroni Salad

Can't wait to try this!
Thanks Tink!

2 cups salad macaroni
1 bunch green onion, thinly sliced
1 large tomato, seeded & diced
1 cup celery, diced
1-1 1/4 cup mayonnaise
4 teaspoons apple cider vinegar
1/4 teaspoon fine sea salt
1/4-1/2 teaspoon fresh ground black pepper
1 lb bacon

Directions

Boil pasta per package directions, then drain & rinse in cold water.
While pasta is cooking, trim most of the fat from the bacon, chop into 1-inch pieces & then pan fry til almost crisp; drain on paper towels & set aside.
In large bowl, combine mayo, vinegar, salt, pepper, celery, onion & bacon.
Gently stir in tomato, & pasta.
Cover tightly & refrigerate til serving.

*Note: Original recipe reserves bacon to add right before serving. I've done both but usually mix it immediately to save time.

Tequila Lime Chicken

                                                                                          

Can't wait to make this!!!                                                                                                                    

4 chicken breasts
1 cup shredded cheddar cheese or monterey jack cheese, blend
2 cups crumbled tortilla chips

Marinade

1 cup water
1/3 cup teriyaki sauce (I like the kikoman brand)
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon grated ginger
1/4 teaspoon tequila (optional)

Mexi-Ranch dressing (i usually double this recipe bc my family devours it as dip before the meal)

1/4 cup mayonnaise (generic brand is better)
1/4 cup sour cream
1 tablespoon milk (or buttermilk if you've got it handy)
2 teaspoons tomatoes
1 1/2 teaspoons white vinegar (or more if you like)
1 teaspoon canned jalapeno slices (sometimes I throw in a few more)
1 teaspoon onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco sauce
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon dill weed
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper

Directions

Marinate 2-3 hours.
For mexi-ranch blend all ingredients in blender.
Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

Fresh Salsa

                                                                                              

20-30 fresh tomatoes

2 large Vidalia onions chopped

1/2 of a seeded jalapeno peppers chopped

1 banana pepper chopped                          
1/2 t sugar
1 T cilantro chopped

1 T garlic salt

1 T sea salt

1 chipotle pepper in adobo sauce chopped

Directions

Fill stock pot 1/2 full of water and bring to a boil. Wash tomatoes. After water boils add tomatoes, ten at a time, and cook 1-2 minutes until the skin puckers. Drop into a bowl of cold water. Peel and give a chunky chop. Add tomatoes and all ingredients to food processor and pulse on low until desired consistency. Refrigerate for up to a week or freeze. This is nothing like store bought salsa, it is the best tasting salsa you will ever eat!

Taco Casserole

Looks really good!                                                                                                              

1 lb ground beef

1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 tomato, chopped
2 cups corn chips, coarsely crushed or chopped



Directions

Brown ground beef and drain.
Add taco seasoning and cook according to package directions, adding proper amount of water.
Put corn chips on bottom of 8x8" dish.
Cook refried beans on stove until hot.
Add 1 cup cheese and 1 cup salsa. Stir until combined.
Pour beans over corn chips in dish.
Add beef to top of beans.
Sprinkle remaining cheese over top.
Sprinkle green onions and black olives over cheese.
Bake in a 375 degree oven until the cheese is sufficiently melted.
Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.