Evelyn's Rub

1 c paprika
1/2 c cajun seasoning
1/4 c chili powder
1/4 c garlic salt
1/4 c kosher salt or sea salt

For use on steaks or chicken. Sprinkle a lot on both sides and rub into meat. Pierce with a large pronged fork. Grill or broil

Sour Cream Coffee Cake

Thanks Bert!                                                                                                 

1/2 cup softened butter or 1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups sour cream




Topping

1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/4-1/2 cup chopped nuts


Directions:
1 Prepare the topping first and set aside.
2 Preheat oven to 350°.
3 Grease and flour tube or bundt pan (I just spray with Pam).
4 Sift dry ingredients and set aside.
5 Combine butter and sugar.
6 Add eggs and vanilla.
7 Beat well.
8 Stir in dry ingredients.
9 Fold in sour cream.
10 Pour 1/2 batter in pan; top with 1/2 topping.
11 Pour remaining batter in pan and top with rest of topping.
12 Bake 45-50 minutes or until toothpick inserted in cake comes out clean.

Quick Chicken Parmesan

Thanks KC!                                                                                                       

4 boneless skinless chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian seasoned breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted
1 3/4 cups spaghetti sauce
1/2 cup shredded mozzarella cheese (2 ounces)
1 tablespoon grated parmesan cheese
1/4 cup chopped fresh parsley

Directions:

Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. 
Dip chicken in egg, and dredge in breadcrumbs. 
Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. 
Spoon spaghetti sauce over chicken; bring to a boil. 
Cover, reduce heat, and simmer 10 minutes.

Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.

J Alexander's Copy Cat Mac and Cheese

                                                                                         

Thanks T!!

6 cups chicken stock
2 cubes chicken base
2 cups (8 ounces) elbow macaroni
3 tablespoons Olive Oil
1/4 tsp lemon juice
1 tsp sugar
3 tablespoons butter -- divided plus extra for greasing pan
2 tablespoons flour
1 cup heavy cream
1/2 cup sour cream
1/2 cup half and half
3 slices of thick cut bacon, cooked pressed and sliced in small bite size pieces (reserve the fat)
1/2 onion -- minced and sauté in bacon fat
2 cloves of garlic pressed and sauté with onion
1 bay leaf
1/4 teaspoon Tabasco
2 1/4 cups grated Gruyere cheese divided
freshly ground black pepper


Topping
1 c Parmesan Reggiano
1/2c Panko bread crumbs



Bring 6 cups chicken stock and 1 1/2 cubes chicken base to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl, toss with Olive Oil and lemon. Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in cream. Stir in onion, bay leaf, sugar and Tabasco. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in bacon and 1 1/2 cups cheese. Season to taste with salt and pepper. Remove bay leaf. Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3-4 ramekins) and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese. Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat. Add Panko and toss to coat. Sprinkle buttered Panko and Parmesan Reggiano Cheese over top of macaroni. Bake at 350: F. until Panko is lightly browned, about 30 minutes. Let stand 5 minutes before serving..

Nutter Butter Truffles

                                                                                                                     



1 whole package Nutter Butter cookies

8 oz cream cheese, softened to room temperature

8 oz chocolate-flavored candy coating


Directions:

1. Place the cookies in a food processor and pulse them until they are fine crumbs.
2. Transfer the cookie crumbs to a medium bowl. Add the softened cream cheese, and stir with a spoon until the mixture is a paste. It should be easy to mold into balls, but not too wet or soggy.
3. Use a teaspoon, to shape small balls. Roll them between your hands to get them perfectly round, and place on a cookie sheet covered with aluminum foil. Although the balls can be dipped right away, they hold together better if they are refrigerated for at least an hour before being dipped.
4. After the candy centers have chilled, place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating.
5. Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and replace it on the foil-covered baking sheet. If desired, top the truffles with chopped peanuts while the chocolate is still wet.
6. Refrigerate the truffles to set the chocolate for about 20 minutes. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks.

Creamy Burrito Casserole

Thanks Texas Homemaker!                                                                          

1 lb ground beef or 1 lb ground turkey

1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream

jar of hot sauce, if desired to spice it up
 
Directions:
 

1. Brown ground meat/turkey and onion; drain.
2. Add taco seasoning and stir in refried beans. 
3. Mix soup and sour cream in a separate bowl.
4. Spread 1/2 sour cream mixture in the bottom of a casserole dish.
5. Tear up 3 tortillas and spread over sour cream mixture.
6. Put 1/2 the meat bean mixture over that.
7. Add a layer of cheese.
8. You could put some hot sauce on this now.

Baked Chicken

Thanks Kim! This recipe has a 5 star rating from over 200 cooks!                                                                                                   

    4 chicken breasts, with bone and skin
    1/4 cup butter, melted
    1 -2 teaspoon Season-All salt (I use McCormick's)

1. Preheat oven to 400°F.
2. Spray a shallow baking dish with non-stick cooking spray.
3. Rinse chicken breast under cool running water.
4. Pat chicken dry with paper towels.
5. Place chicken in dish.
6. Brush the melted butter over the chicken, using all the butter.
7. Sprinkle with seasoned salt.
8. Bake for 50-60 minutes or until cooked through.
9. ~NOTE~Chicken takes only 50 minutes in my oven.
10.  Don't over cook, as they might turn out tough