Apple Cinnamon Dump Cake

What You'll Need:

• 2 (21-ounce) cans apple pie filling
• 1 (16.5-ounce) box yellow cake mix
• 1/2 cup cinnamon chips
• 1/2 cup chopped walnuts
• 2 teaspoons ground cinnamon
• 1/2 cup (1 stick) butter, melted

 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Spoon pie filling into baking dish.
2. In a medium bowl, combine cake mix, cinnamon chips, walnuts, and cinnamon. Sprinkle dry mixture evenly over pie filling, then drizzle with butter.
3. Bake 45 to 50 minutes, or until golden brown and bubbly. Serve warm or cold.

 

Bacon Explosion!

Ingredients

• 2 lbs thick cut bacon
• 2 lbs Italian sausage
• 3/4 cup barbecue sauce ( your favorite)
• 3 tablespoons barbecue seasoning ( your favorite rub, recommended Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen)

Directions

1. To kick off the construction of this pork medley you’ll need to create a 5x5 bacon weave. If the strips you’re using aren’t wide enough to span 5x5 inches, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
2. The next step is to add some barbecue seasoning on top of your bacon weave. (BBQ Addict recommends Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen's All-Purpose Rub).
3. Now that your pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like.
4. Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy.
5. Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. (BBQ Addict recommends Burnt Finger BBQ’s homemade competition sauce). Once you’ve sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.
6. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

7. At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
8. Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. BBQ Addict recommends 2.5 hours, for a roll 2.5 inches in diameter.
9. Now that the Bacon Explosion is fully cooked, you need to add some finishing flavors. Remember that barbecue sauce you used for inner flavor? You'll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
10. Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.
11. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, BBQ Addict recommends placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit.

5 Awesome Super Bowl Dips

Buffalo Chicken Dip

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup ranch dressing
• 3/4 cup red hot sauce
• 1 (10 ounce) cans chicken, drained ( or equivalent rotisserie or freshly-cooked, chopped chicken)
• shredded cheddar cheese, you decide how much
• Frito corn chip, scoops

Directions

1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees Fahrenheit for 15 minutes.
5. Add cheddar cheese to top.
6. Bake an additional 10 to 15 minutes.
7. Serve hot with Frito scoops.

 

 

Crab and Artichoke Dip

Ingredients

• 1/2 cup regular mayonnaise
• 1/2 cup sour cream
• 1/2 cup extra old cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 1 lemon, juiced
• 1 (14 ounce) cans artichoke hearts, drained and chopped
• 1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed
• 1 garlic clove, smashed
• 2 tablespoons coarse grain mustard or 2 tablespoons Dijon mustard
• 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill, if necessary

Directions

1. Mix all ingredients together in a large bowl.
2. Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
3. Serve with pita wedges or French bread or crudites.

 

 

 

 

B. L. T. Dip ( Bacon, Lettuce and Tomato) BLT

Ingredients

• 2 cups sour cream
• 2 cups mayonnaise
• 2 lbs sliced bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• assorted crackers or chips

Directions

1. In a bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions.
2. Refrigerate until serving.
3. Serve with crackers or chips.

 

Touchdown Taco Dip

Ingredients

• 1 (16 ounce) cans refried beans
• 1 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 2 tablespoons taco seasoning mix
• 2 cloves garlic, pressed
• 2 ounces cheddar cheese, shredded
• 1 can pitted ripe olives
• 1 medium tomatoes, seeded and chopped
• 2 green onions, chopped
• fresh cilantro, chopped
• tortilla chips

Directions

1. Spread the refried beans in a square stone baker (or a 9-inch square baking dish).
2. In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic.
3. Mix well with electric mixer.
4. Spread cream cheese mixture on top of refried beans.
5. Sprinkle cheddar cheese on top of cream cheese mixture.
6. Sprinkle olives, tomatoes, onions and cilantro on top.
7. Bake at 350 for about 15 minutes.
8. Serve hot with Tortilla Chips!

 

 

Cream Cheese Pizza Dip

Ingredients

• 1 (8 ounce) packages cream cheese, softened
• 2 teaspoons Italian spices
• 1 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 1 cup pizza sauce

Directions

1. Mix cream cheese with Italian seasonings.
2. Spread cream cheese mixture on a pie plate or shallow dinner plate.
3. Sprinkle 1/2 cup of both the parmesan cheese and the mozarella cheese on top of the cream cheese layer.
4. Top with the pizza sauce.
5. Sprinkle the remaining cheeses on top of the pizza sauce.
6. Cover with plastic wrap.
7. Microwave for 5 minutes.
8. (It will be hot!) Serve it with crusty french bread or crackers.
9. Tip: You can double this recipe and put it in a glass casserole dish for parties.

 

 

 

 

 

 

 

 

Unforgettable Chicken Casserole

What You'll Need:

• 3 cups chopped cooked chicken
• 2 cups finely chopped celery
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (4-ounce) can water chestnuts, drained and chopped
• 1 (10-3/4-ounce) can cream of chicken soup
• 1/2 cup slivered almonds
• 1 (6-ounce) can French-fried onion rings

 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into prepared baking dish.
    
3. Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

 

Turkey Macaroni and Cheese Alfredo

"Nice change from the ground beef and macaroni casseroles."

Ingredients

CASSEROLE

• 1 cup uncooked elbow macaroni ( 4 ounces)
• 1 lb lean ground turkey
• 3/4 teaspoon garlic pepper seasoning, blend
• 3 medium zucchini, chopped ( about 3 cups)
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
• 1 (10 ounce) containers refrigerated low-fat alfredo sauce

TOPPING

• 1/4 cup Italian style breadcrumbs
• 2 tablespoons grated romano cheese
• 1 teaspoon margarine or 1 teaspoon butter, melted

Directions

1. Heat oven to 350°F.
2. Spray 2-1/2 quart casserole with nonstick cooking spray. Cook macaroni to desired doneness as directed on package. Drain.
3. In large nonstick skillet, cook and stir turkey and garlic pepper blend over medium high heat 6 to 8 minutes or until turkey is no longer pink.
4. Add cooked macaroni, zucchini, basil and Alfredo sauce; mix well. Spoon mixture into sprayed casserole.
5. In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
6. Bake 30 to 40 minutes or until thoroughly heated.

All-in-One Southern Dinner

What You'll Need:

• 1 (16-ounce) cornbread or cornbread muffins
• 1/2 cup (1 stick) butter, melted
• 1 pound frozen breaded chicken tenderloins, baked according to package directions
• 3 cups frozen mixed vegetables, thawed
• 1 (24-ounce) jar chicken gravy

 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a food processor, pulse cornbread into fine crumbs. Place crumbs in a large bowl; add butter and mix well. Reserve 2 tablespoons crumbs. Press remaining crumbs into baking dish to form crust. Bake 10 minutes.
3. Cut chicken into 1-inch pieces and place in a large bowl. Add vegetables and gravy to chicken; mix well. Pour over crust; sprinkle with reserved crumbs.
4. Bake 25 to 30 minutes, or until hot and bubbly.

 

Creamy Custard Cake

What You'll Need:

• 4 eggs, separated
• 3/4 cup sugar
• 1 stick (1/2 cup) butter, softened
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 2 cups milk

 

What To Do:

1. Preheat oven to 325 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. In a medium bowl, beat egg whites until stiff peaks form; set aside.
3. In a large bowl, combine egg yolks and sugar and beat until smooth. Add butter and vanilla; mix well. Beat in flour, then slowly add milk until well combined. Slowly fold in egg whites; do not over mix. Pour into baking dish.
4. Bake 45 to 50 minutes, or until set in center and golden brown on top. Let cool.

 

Amish Applesauce Cake

What You'll Need:

• 1 cup sugar
• 1/2 cup vegetable shortening
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups applesauce
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. In a large bowl, cream sugar and shortening with an electric beater on low speed. Beat in the eggs, one at a time. Add flour, cinnamon, baking soda, and salt; beat until well mixed. Add applesauce and vanilla; mix well then stir in the walnuts and pour batter into prepared baking dish.
    
3. Bake 30 to 35 minutes, or until wooden toothpick inserted in center comes out clean. Let cool.

 

Italian Baked Ziti with Cheesy Crescent Pinwheels

Ingredients

2 1/2 cups (8 oz) uncooked ziti pasta

1 lb lean (at least 80%) ground beef

1 teaspoon Italian seasoning

1/4 teaspoon salt

1 jar (26 oz) marinara sauce

3 cups fresh baby spinach or kale leaves, stems removed

2 cups shredded Italian cheese blend (8 oz)

1 can (8 oz)  refrigerated crescent dough sheet

Directions

1. Heat oven to 375°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch nonstick skillet, cook beef, 1/2 teaspoon of the Italian seasoning and the salt over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir pasta, marinara and spinach into beef mixture until well blended. Spoon into baking dish. Sprinkle with 1 cup of the cheese.
3. In small bowl, mix remaining 1 cup cheese and remaining 1/2 teaspoon Italian seasoning until well blended. Set aside.
4. Unroll dough. Sprinkle cheese mixture evenly over dough; press into dough.
5. Starting at short side, roll up; press edges to seal. With serrated knife, cut roll into 12 slices; place cut side down on top of cheese in baking dish.
6. Bake 20 to 25 minutes or until crescents are golden brown and no longer doughy.

Amish Potato Salad

What You'll Need:

• 3 pounds potatoes, cut into quarters
• 3/4 cup mayonnaise
• 3/4 cup sugar
• 2 tablespoons yellow mustard
• 2 tablespoons vinegar
• 1 1/2 teaspoons salt
• 4 hard boiled eggs, peeled and chopped
• 1/2 cup onions, finely chopped
• 2 stalks celery, chopped

What To Do:

1. Place the potatoes in a large pot, fill with enough water to cover potatoes. Bring to a boil and cook about 20 minutes, or until fork tender. Drain, set aside to cool.
    
2. In a medium bowl combine mayo, sugar, mustard, vinegar and salt, mix well.
    
3. Place the potatoes, eggs, onion and celery in a large bowl. Pour in the dressing and gently stir until thoroughly mixed. Chill 2 to 3 hours before serving.

Artichoke Spinach Lasagna

Ingredients

• 1 cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 (14 1/2 ounce) cans vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 (14 ounce) cans marinated artichoke hearts, drained and chopped
• 1 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jars pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) packages feta cheese with garlic and herbs, crumbled

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray a 9x13 inch baking dish with cooking spray.
3. Bring a large pot of lightly salted water to a boil.
4. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
5. Spray a large skillet with cooking spray and heat on medium-high.
6. Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
7. Stir in broth and rosemary; bring to a boil.
8. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
9. Stir in pasta sauce.
10. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
11. Sprinkle 3/4 cup mozzarella cheese over noodles.
12. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.

13. Sprinkle crumbled feta on top.
14. Bake, covered, for 40 minutes.
15. Uncover, and bake 15 minutes more, or until hot and bubbly.
16. Let stand 10 minutes before cutting.
17. To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
18. To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

Old-Fashioned Peanut Brittle

What You'll Need:

• 2 tablespoons butter
• 1 1/2 cups sugar
• 1/2 cup light corn syrup
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 1/2 cups unsalted dry-roasted peanuts
• 1 teaspoon baking soda

 

What To Do:

1. Line a large rimmed baking sheet with aluminum foil, then grease with the butter.
    
2. In a large saucepan over high heat, bring sugar, corn syrup, water, and salt to a boil. Continue cooking until syrup is golden and hard-crack stage is reached, stirring constantly (see Note).
    
3. Remove from heat and stir in peanuts and baking soda. Spread peanut mixture in a thin layer on prepared baking sheet and allow to cool completely.
    
4. Break into bite-sized pieces and serve, or store in an airtight container until ready to serve.

 

Barbecue Joes

What You'll Need:

• 1 pound ground beef or ground turkey
• 1 small onion, chopped
• 1 cup barbecue sauce
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 4 hamburger buns, split

What To Do:

1. In a large skillet over medium heat, brown ground meat and onion 6 to 8 minutes; drain off any excess fat.
    
2. Add barbecue sauce and pepper; cook 3 to 4 minutes, or until heated through. Stir in cheese, spoon over buns, and serve.

Crockpot Chicken Quesadillas

Ingredients

• 1 lb frozen boneless, skinless, chicken breast
• 1 cup salsa
• 1 cup corn
• 8 large soft tortillas
• 8 -12 ounces mexican cheese, blend. shredded
• 1 (1 1/4 ounce) packages taco seasoning, packet

Optional Condiments

• sour cream, guacamole, tomatoes

Directions

1. Combine chicken, salsa, corn, and taco seasoning in a crock pot. Cook on low for 6-8 hours. Before serving, shred chicken with a fork.
2. Spray a skillet with cooking spray and add a tortilla. On half, add chicken mixture. Top with cheese. Fold tortilla over and let brown. After 1 minute, flip to other side.

Cheesy Baked Rigatoni

What You'll Need:

• 12 ounces rigatoni pasta
• 1 (15-ounce) container ricotta cheese
• 1 teaspoon garlic powder
• 3 cups (12 ounces) shredded mozzarella cheese, divided
• 1/2 pound mushrooms, sliced
• 1 (26-ounce) jar spaghetti sauce
• 1/2 cup grated Parmesan cheese

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. Cook rigatoni according to package directions until al dente or firm; drain. Place in a large bowl and add ricotta cheese, garlic powder, 1-1/2 cups mozzarella cheese, and the mushrooms; mix well.
    
3. Spread 1 cup spaghetti sauce evenly over bottom of baking dish. Spoon rigatoni mixture over sauce, then cover with remaining sauce. Sprinkle with Parmesan cheese.
    
4. Cover and bake 45 minutes, or until heated through. Uncover and sprinkle with remaining mozzarella cheese and bake 10 more minutes.

Almond Bear Claws

What You'll Need:

• 1 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1 (12-ounce) can almond filling
• 1 egg yolk
• 2 tablespoons water
• 1/3 cup sliced almonds
• 1 cup confectioners' sugar
• 1 tablespoon milk

What To Do:

1. Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray. 


2. Cut each pastry sheet into 9 (3-inch) squares. Place about 2 teaspoons almond filling onto one side of square. Fold dough over and press edges to seal. Cut 4 slits about 1/2-inch apart along edge of dough. Curve pastry slightly to resemble claws and place on baking sheets.
    
3. In a small bowl, whisk together egg yolk and water; brush egg mixture over pastries and sprinkle evenly with almonds.
    
4. Bake 15 to 18 minutes, or until golden. Remove from baking sheets to a wire rack; cool.
    
5. In a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over pastries and serve. 

Deli-Style Beef Barley Soup

What You'll Need:

• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound beef chuck steak, cut into 1-inch chunks
• 1 tablespoon olive oil
• 8 cups beef broth
• 1/2 cup pearled barley
• 3 carrots, diced
• 1 large onion, diced
• 1 celery stalk, diced

In a medium bowl, combine flour, salt, and pepper. Add beef and toss until evenly coated.
 

In a soup pot over high heat, heat oil; add beef and brown on all sides 5 to 7 minutes. Add remaining ingredients and bring to a boil; reduce heat to low and cook 45 to 50 minutes, or until barley is tender.

Snow-Topped Chocolate Bars

What You'll Need:

• 1 (12-ounce) package (2 cups) semisweet chocolate chips
• 1 (8-ounce) package cream cheese, softened
• 1 (5-ounce) can evaporated milk
• 1/2 cup chopped walnuts
• 1 teaspoon almond extract, divided
• 3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 tablespoon confectioners' sugar

What To Do:

1. Preheat oven to 350 degrees F.
2. In a medium saucepan over low heat, combine chocolate chips, cream cheese, and evaporated milk; stirring constantly until chips are melted and mixture is smooth. Remove from heat. Add nuts and 1/2 teaspoon almond extract blend well and set aside.
3. In a large bowl, combine flour granulated sugar, baking powder, salt, butter, eggs, vanilla, and the remaining almond extract. Beat with an electric mixer on low speed until mixture resembles coarse crumbs.
4. Press half of the crumb mixture into an ungreased 9- x 13-inch baking dish. Spread chocolate mixture over crumb mixture. Sprinkle with remaining crumb mixture (See Tip).
5. Bake 35 to 40 minutes, or until golden. Cool, sprinkle with confectioners' sugar then cut into bars.

Chicken and Broccoli Hand Pies

What You'll Need:

• 1 (11-ounce) can refrigerated thin crust pizza crust
• 3 tablespoons reduced-fat garden vegetable cream cheese spread, divided
• 1 cup cooked chicken breast, finely shredded
• 1 cup frozen chopped broccoli, thawed and drained, finely chopped
• 2 tablespoons roasted red bell peppers, chopped
• 1/4 teaspoon garlic powder

What To Do:

1. Preheat oven to 425 degrees F. Lightly coat cookie sheet with cooking spray.
2. Unroll dough onto cookie sheet. Spread out dough into 14- x 12-inch rectangle; cut into 9 squares. Spread 1 teaspoon cream cheese spread onto half of each square, spreading within 1/2-inch of edges. Top each with chicken, broccoli, bell pepper and garlic.
3. Fold each square into a triangle. Using a fork, press edges to seal. Bake for 11 to 13 minutes or until golden brown.

Traditional Tamales (Pork)

Ingredients

• 3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
• 10 cups water
• 1 medium onion, quartered
• 3 garlic cloves, minced
• 3 1/2 teaspoons salt
• 4 cups red chili sauce ( see recipe #15301 for red chili sauce)
• 3/4 cup shortening
• 6 cups masa harina
• 1 1/2 teaspoons baking powder
• 50 dried corn husks ( about 8 inches long)

Directions

1. In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
2. Simmer covered, about 2 1/2 hours or until meat is very tender.
3. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
4. Shred the meat using 2 forks, discarding fat.
5. Strain the broth and reserve 6 cups.
6. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
7. To make masa beat shortening on medium speed in a large bowl for 1 minute.
8. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
9. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).

10. In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
11. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
12. Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
13. Fold in sides of husk and fold up the bottom.
14. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
15. Lean the tamales in the basket, open side up.
16. Add water to Dutch oven just below the basket.
17. Bring water to boil and reduce heat.
18. Cover and steam 40 minutes, adding water when necessary.
19. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

 

 

Creamy Custard Cake

What You'll Need:

• 4 eggs, separated
• 3/4 cup sugar
• 1 stick (1/2 cup) butter, softened
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 2 cups milk

What To Do:

1. Preheat oven to 325 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. In a medium bowl, beat egg whites until stiff peaks form; set aside.
3. In a large bowl, combine egg yolks and sugar and beat until smooth. Add butter and vanilla; mix well. Beat in flour, then slowly add milk until well combined. Slowly fold in egg whites; do not over mix. Pour into baking dish.
4. Bake 45 to 50 minutes, or until set in center and golden brown on top. Let cool.

Creamed Cabbage

What You'll Need:

• 1 large head cabbage, coarsely chopped
• 1 onion, chopped
• 1 cup water
• 1 teaspoon salt, divided
• 1 (10-1/2-ounce) can condensed cream of mushroom soup
• 1/4 cup milk
• 1/4 teaspoon black pepper
• 1 (2-ounce) jar chopped pimientos, drained

What To Do:

1. In a large pot over medium-high heat, combine cabbage, onion, water, and 1/2 teaspoon salt; bring to a boil. Cover and allow to boil 10 minutes; drain off excess water.
    
2. Add soup, milk, remaining salt, the black pepper, and pimientos; mix well. Reduce heat to low and simmer 10 minutes, or until cabbage is tender.