It's All in the Spice

Ingredients: 1½ - 2 pounds ground beef ½ medium onion, diced 2 cloves garlic, minced 2 cups enchilada sauce 2 cups grated Monterrey Jack or cheddar cheese Sour Cream (optional) Tortilla Chips (optional) Instructions: Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes. Top with sour cream and serve with tortilla chips.

What You'll Need: 1 (8-ounce) package cream cheese, softened 1 cup mayonnaise 1 / 2 cup crumbled blue cheese 1 cup shredded mozzarella cheese 3 cloves garlic, minced 1 tablespoon lemon juice 2 tablespoons Buffalo wing hot sauce 1 / 2 pound frozen salad shrimp, thawed 1 / 2 cup sliced scallion   What To Do: Preheat grill to medium heat.   In a large bowl, combine all ingredients; mix well. Place mixture in a small cast iron skillet or 8-inch-square disposable aluminum pan.   Place skillet on grill and cook 8 to 10 minutes, or until dip is heated through and bubbly, stirring often.

What You'll Need: 1 (16-ounce) package frozen mixed vegetables (see Note) 1 (10-3/4-ounce) can cream of chicken soup, undiluted 1 (10-3/4-ounce) can cream of potato soup, undiluted 2 cups chopped cooked chicken 1 cup milk 1 / 4 teaspoon poultry seasoning 1 / 4 teaspoon black pepper 1 1 / 2 cups biscuit mix 1 tablespoon sugar 3 tablespoons butter 1 (8-ounce) container sour cream What To Do: Combine first 7 ingredients in a 4- to 5-quart slow cooker. Combine biscuit mix and sugar. Cut in butter with a pastry blender or 2 forks until crumbly; add sour cream, stirring until dry ingredients are moistened and a soft dough forms. Dro...

What You'll Need: 1 (20-ounce) can crushed pineapple in heavy syrup, drained (reserve 1 tablespoon syrup) 1 (8-ounce) container frozen whipped topping, thawed 1 / 2 cup chopped walnuts grated peel of 1 lemon 2 teaspoons lemon juice 1 (9-inch) prepared graham cracker pie crust What To Do: In a large bowl, combine pineapple, the reserved syrup, whipped topping, nuts, lemon peel, and lemon juice; stir until well blended then spoon into crust.   Cover and freeze 6 hours, or until firm. Let stand at room temperature 10 minutes before serving.

What You'll Need: 1 tablespoon vegetable oil 1 (3-1/2- to 4-1/2-pound) chuck roast 2 large onions, cut in half and thinly sliced 2 cups barbecue sauce 1 cup beef broth 3 cloves garlic, minced 2 tablespoons hot sauce 1 tablespoon chili powder 1 / 4 cup water What To Do: Preheat oven to 350 degrees F. In a Dutch oven over high heat, heat oil; brown chuck roast on both sides. Place onions on top and around roast. In a large bowl, combine remaining ingredients. Mix well, pour over roast, and cover. Roast 3 to 3-1/2 hours, or until beef is fork-tender. Remove roast to a cutting board, cut into chunks, and serve topped with sauce.

What You'll Need: 1 (.25 ounce) envelope unflavored gelatin 1 / 4 cup cold water 1 (10-inch) prepared angel food cake 1 1 / 2 cups heavy cream 2 / 3 cup sugar 1 / 3 cup unsweetened cocoa 2 teaspoons vanilla extract What To Do: In a small microwave-safe bowl, sprinkle gelatin over water; let stand 2 minutes. Heat in microwave on high power 40 seconds, then stir thoroughly until gelatin is completely dissolved. Let stand until cool and slightly thickened.   Place cake on a serving plate. Cut a 1-inch horizontal layer off of top of cake.   Without cutting through bottom of cake, make a vertical cut 1/2 inch from outside edge of cake all...

What You'll Need: 1 / 2 pound sliced fresh mushrooms 2 (15-ounce) cans pinto beans, rinsed and drained 1 1 / 2 teaspoons minced garlic 6 boneless, skinless chicken breast halves (about 1-1/2-pounds total) 1 / 2 teaspoon salt 1 / 2 teaspoon black pepper 12 orange slices 2 tablespoons butter, melted 6 tablespoons frozen orange juice concentrate, thawed     What To Do: Preheat the grill to medium-high heat. Cut six 12- x 16-inch rectangles of aluminum foil.   Layer mushrooms, pinto beans, and 1/4 teaspoon garlic in center of each rectangle. Top with chicken breasts and season with salt and pepper. Top with orange slices; drizzle with butter and orange j...

"I love Eggplant Parm and this is one of the easiest and tastiest recipes I have ever found for it." Ingredients 1 large eggplant, peeled and cut into 1/3 inch slices 2 eggs, beaten ...

What You'll Need: 2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking soda 1 / 4 cup unsweetened cocoa 1 cup mayonnaise 1 cup water 1 1 / 2 teaspoons vanilla extract, divided 1 / 4 cup (1/2 stick) butter, softened 2 cups confectioners' sugar 2 tablespoons milk What To Do: Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray, and flour lightly.   In a large bowl, combine the flour, granulated sugar, baking soda, cocoa, mayonnaise, water, and 1 teaspoon vanilla extract; blend with an electric beater on medium speed until well combined.   Pour the batter into the baking dish. Bak...

Ingredients 2 -4 pork chops, 1/2 inch to 3/4 inch thick 1/4 cup chicken broth 1/8 cup honey ...

1 box refrigerated pie crusts, softened as directed on box 3/4 cup packed brown sugar 1/4 cup cornstarch 2 tablespoons lemon juice ...

Ingredients 1 lb ground beef 1 tablespoon butter 1 cup chopped onion ...

Ingredients 3/4 cup corn syrup 3/4 cup sugar 1 1/2 cups peanut butter ...

Ingredients 4 tablespoons shortening, Butter Flavor Crisco, divided 8 pork chops, 1/2 inch thick 1/3 cup onion, chopped ...

What You'll Need: 1 / 2 cup sugar 1 teaspoon ground cinnamon 2 cups vegetable oil 1 (48-ounce) package frozen bread dough loaves, thawed Flour for dusting What To Do: In a small bowl, combine sugar and cinnamon; mix well and set aside. In a large deep skillet or soup pot over medium-high heat, heat oil. Meanwhile, cut each loaf of dough into thirds. Dust your hands with flour, then stretch the dough into a 6-inch diameter, being careful not to tear the dough. Place dough in oil and fry 1 to 2 minutes, or until golden brown. Turn dough over and fry on other side 1 to 2 minutes, or until golden brown. Remove from skillet with a slotted spoon and drain on paper towels. While still hot, sprinkle with sugar-cinnamon mixture. Repeat with remaining dough. Serve warm.

What You'll Need: 1 stick butter, divided 1 / 2 cup diced onion 1 (32-ounce) package frozen shredded hash browns, thawed 2 cups shredded sharp Cheddar cheese 1 (10-1/2-ounce) can cream of celery soup 2 cups sour cream 1 / 2 teaspoon salt 1 / 4 teaspoon black pepper 1 cup coarsely crushed butter-flavored crackers Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a small skillet over medium heat, melt 1/2 stick butter. Add onion and saute 4 to 5 minutes, or until soft. In a large bowl, combine hash browns, cheese, soup, sour cream, salt, pepper, and onion; mix well. Spoon mixture into prepared baking dish. In a small microwaveable bowl, melt remaining bu...

  3 8 oz bottles of clam juice 1 pound russet potatoes, peeled and diced 3 Tbsp of butter 2 cups onions, chopped 1 ¼ cups celery, chopped w/ leaves ½ cup of parsley, chopped 2 garlic cloves, minced 1 bay leaf ¼ cup flour 6 6 ½ oz cans chopped clams, drained w/ juice reserved 1 ¼ cup heavy cream Salt, pepper & hot sauce to taste Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat. Melt butter in heavy large pot over medium heat. Add onions, celery, parsley, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams,& cream. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt, pepper & hot sauce

Ingredients 1/4 cup reduced-calorie mayonnaise 1 teaspoon Dijon mustard 2 teaspoons grated lemon zest ...

PREP TIME: 4 minutes / TOTAL TIME: 16 minutes / SERVINGS: 4 ¼ c jarred chutney 1 tsp Caribbean-style hot-pepper sauce 4 boneless, skinless chicken breasts (about 6 oz each) 2 Tbsp Jamaican jerk seasoning 1 lb fresh asparagus, trimmed 1. PREHEAT grill to medium high. In small bowl, mix chutney and hot-pepper sauce and set aside. Rub chicken with jerk seasoning. 2. GRILL breasts about 6 minutes per side or until cooked through and no longer pink inside, brushing every few minutes with chutney mixture. 3. MEANWHILE, grill asparagus about 6 minutes, turning occasionally. Remove chicken and asparagus from grill and arrange on platter to serve. NUTRITION (per serving) 242 cal, 42 g pro, 11 g carb, 2.5 g fiber, 8 g sugars, 2 g fat, 0.5 g sat fat, 567 mg sodium

2 cups pancake and baking mix 1 tablespoon light brown sugar 3 / 4 cup milk 1 cup shredded Cheddar cheese 1 / 2 stick (1/4 cup) butter, melted 1 / 2 teaspoon garlic powder 1 / 4 teaspoon salt 1 teaspoon chopped fresh parsley What To Do: Preheat oven to 400 degrees F. In a medium bowl, stir together baking mix, sugar, milk, and cheese until soft dough forms. Drop dough by heaping teaspoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes, or until golden brown. In a small bowl, combine butter, garlic powder, salt, and parsley. Brush butter mixture over warm biscuits and serve.