Beef Enchilada Dip

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.

Buffalo Shrimp Dip

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:

1. Preheat grill to medium heat.
    
2. In a large bowl, combine all ingredients; mix well. Place mixture in a small cast iron skillet or 8-inch-square disposable aluminum pan.
    
3. Place skillet on grill and cook 8 to 10 minutes, or until dip
   
   is heated through and bubbly, stirring often.

Chicken Cobbler Pie

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:

1. Combine first 7 ingredients in a 4- to 5-quart slow cooker.
   
2. 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. Drop dough by large spoonfuls on top of chicken mixture.
3. Cover and cook on LOW setting 6 hours or until topping is lightly browned.
   

Frozen Pineapple-Lemon Pie

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:

  1. 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.
      
  2. Cover and freeze 6 hours, or until firm. Let stand at room temperature 10 minutes before serving.

  
  

Firehouse Pot Roast

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:

1. 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.
2. In a large bowl, combine remaining ingredients. Mix well, pour over roast, and cover.
3. Roast 3 to 3-1/2 hours, or until beef is fork-tender.
4. Remove roast to a cutting board, cut into chunks, and serve topped with sauce.

Heavenly Surprise Angel Cake

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:

1. 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.
    
2. Place cake on a serving plate. Cut a 1-inch horizontal layer off of top of cake.
    
3. Without cutting through bottom of cake, make a vertical cut 1/2 inch from outside edge of cake all the way around cake. Then make another vertical cut (parallel to first one) 1/2 inch from inside edge of cake all around cake. Gently remove cake between 2 cuts, forming a trench, being careful not to tear bottom; reserve it for another use.
    
4. In a medium-sized bowl, with an electric beater on medium speed, beat cream until soft peaks form, then gradually add sugar and cocoa. Continue beating until mixture forms stiff peaks. Beat in gelatin and vanilla. Spoon mixture into hollowed out cake and replace top layer. Frost cake with remaining chocolate mixture. Refrigerate at least 1 hour before serving.

Orange Chicken Packets

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:

1. Preheat the grill to medium-high heat. Cut six 12- x 16-inch rectangles of aluminum foil.
    
2. 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 juice concentrate. Bring edges of foil together and seal ends of foil well.
   
   
3. Place packets on grill rack, cover, and grill 20 to 25 minutes, or until no pink remains in chicken and its juices run clear.

Easy Eggplant Parmesan

"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
• 1 1/2 cups seasoned dry bread crumbs
• 1/4 cup olive oil
• 3 cups spaghetti sauce
• 1/2 lb shredded mozzarella cheese
• 1/3 cup grated parmesan cheese

Directions

1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
2. Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
3. Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
4. Bake 20-25 minutes or until mixture is bubbly.

Homestyle Chocolate Cake

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:

1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray, and flour lightly.
    
2. 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.
    
3. Pour the batter into the baking dish. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool completely.
    
4. Meanwhile, in a medium bowl, beat the butter until creamy. Add the confectioners' sugar, milk, and the remaining 1/2 teaspoon vanilla extract; blend until smooth. Frost cooled cake.

Pork Chops Yum-Yum

Ingredients

• 2 -4 pork chops, 1/2 inch to 3/4 inch thick
• 1/4 cup chicken broth
• 1/8 cup honey
• 1/8 cup soy sauce
• 1 tablespoon ketchup
• 1/4 teaspoon ginger
• 1/8 teaspoon garlic salt

Directions

1. Brown chops on both sides.
2. Place in greased casserole dish.
3. Mix all remaining ingredients and pour over pork chops.
4. Bake, uncovered, at 350 for one hour.

Peach Slab Pie

1 box refrigerated pie crusts, softened as directed on box

3/4 cup packed brown sugar

1/4 cup cornstarch

2 tablespoons lemon juice

9 cups  frozen sliced peaches, thawed and drained (from four 10-oz bags)

1/2 roll  refrigerated sugar cookies

 

 

Directions

1. Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
2. In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)
3. Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.
    
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Taco Shepherd's Pie

Ingredients

• 1 lb ground beef
• 1 tablespoon butter
• 1 cup chopped onion
• 1 (1 1/4 ounce) envelopes taco seasoning mix
• 1 1/2 cups frozen corn
• 3 cups mashed potatoes
• 1/2 cup grated cheese

Directions

1. Preheat oven to 350°F.
2. Cook potatoes in boiling salted water until tender, about 20 minutes.
3. Drain potatoes and mash as usual.
4. Heat 1 tablespoons butter in saute pan; add onion, and saute for 5 minutes.
5. Add ground beef, and cook until beef is lightly browned; drain off any excess fat.
6. Add taco seasoning mix and cook as per package directions.
7. Remove from heat.
8. Place meat mixture into ovenproof casserole.
9. Cover with corn.
10. Cover with mashed potatoes.
11. Sprinkle with grated cheese.
12. Bake at 350 degrees for 30 minutes, or until potatoes are light golden.
13. Serve.

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Peanut Butter Cornflake Cookies

Ingredients

• 3/4 cup corn syrup
• 3/4 cup sugar
• 1 1/2 cups peanut butter
• 5 cups corn flakes

Directions

1. Put corn syrup and sugar in pan cook on medium heat.
2. bring to a boil do not over cook or it will get stiff.
3. once it starts to boil take pan off heat, add peanut butter and cornflakes.
4. stir quickly.
5. drop by tablespoon on waxed paper.
6. let cool enjoy.

Courtesy of food.com

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Creole Pork Chops & Cornbread Casserole

Ingredients

• 4 tablespoons shortening, Butter Flavor Crisco, divided
• 8 pork chops, 1/2 inch thick
• 1/3 cup onion, chopped
• 1/3 cup celery, chopped
• 1/4 cup bell pepper, green, chopped
• 1 garlic clove, minced
• 2 cups cornbread, crumbled
• 1 egg, lightly beaten
• 1 (14 1/2 ounce) cans tomatoes, whole, drained, cut up
• 1 (8 ounce) cans tomato sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 bay leaf

Directions

1. Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
2. Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
3. Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
4. Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
5. Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.

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Fried Elephant Ears

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:

1. In a small bowl, combine sugar and cinnamon; mix well and set aside.
2. 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.
3. 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.

Utah's Best Funeral Potatoes

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 butter in microwave; stir in cracker crumbs. Sprinkle cracker mixture over potatoes.

Cover baking dish with foil and bake 35 minutes. Remove foil and bake 10 to 15 additional minutes, or until golden brown and heated through.

New England Clam Chowder

 
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

Unfried Chicken

Ingredients

• 1/4 cup reduced-calorie mayonnaise
• 1 teaspoon Dijon mustard
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 4 drops hot pepper sauce
• 1 (3 1/2 lb) chicken, cut into eighths, skin removed
• 3/4 cup corn flake crumbs

Directions

1. Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
2. Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
3. Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
4. Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes. 

it's only 6 Ww points per serving.....makes 6 servings

 

#Chicken #TasteSoGood #DinnerTime

Jamaican Grilled Chicken

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

Quick Cheddar Biscuits

• 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:

1. Preheat oven to 400 degrees F.
2. 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.
3. Bake 10 to 12 minutes, or until golden brown.
4. In a small bowl, combine butter, garlic powder, salt, and parsley. Brush butter mixture over warm biscuits and serve.