Mini Chicken Caesar Salad Cups

Ingredients

1 cup cooked chicken, finely chopped
3 tablespoons caesar salad dressing
1 (12 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
1/4 cup romaine lettuce, finely sliced
1 ounce parmesan cheese, shaved

Directions

Heat oven to 400°F.
In small bowl, mix chicken and dressing.
Separate dough into 10 biscuits; divide each into 2 rounds.
Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
Fill each cup with about 2 teaspoons of the chicken mixture.
Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
Top each with lettuce and cheese; serve warm.

Bacon Ranch Cabbage

1 bag of precut cabbage mix
1/2 lb cooked bacon
1 onion .. chopped 
1 envelope ranch seasoning mix
2 T. olive oil

Cook your bacon .. drain set aside .. chop onions and caramelize in olive oil... add cabbage and onions... cook down...add ranch mix and bacon.. continue to cook down to desired tenderness.. 

Gluten free Peanut Butter Chocolate Chip Mini Muffins

Makes 34 mini muffins
INGREDIENTS:
1 cup natural peanut butter 
2 medium ripe bananas
2 large eggs
7 tablespoons raw honey (agave syrup may be substituted)
1 1/2 tablespoon pure vanilla extract
1/2 teaspoon baking soda
1/4 tsp salt
1 cup mini semi-sweet chocolate chips (I use dark chocolate)

DIRECTIONS:
Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray,set aside.
Place the first 7 ingredients into blender, and blend on high speed until creamy and smooth.
Stir in chocolate chips by hand.
Using a tablespoon drop 1 tablespoon into each cavity 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, springy to the touch, and a toothpick comes out clean. Allow muffins to cool in pans for about 10 minutes, or until they are firm enough to handle.
These are amazing fresh,, but will keep airtight at room temperature for 5 days, or in the freezer for 4 months.
These are so super yummy!!! You would never guess there was no flour in here!!! They were bouncy and soft. 

EASY BREAKFAST CASSEROLE

INGREDIENTS:
1 pound Italian sausage (hot, but mild or sweet also work)
1 medium white onion, peeled and diced
3 cloves garlic, minced
1 red bell pepper, cored and diced
6 eggs
1/3 cup unsweetened almond milk
1 (20 ounce) bag frozen hash browns, thawed
2 cups shredded cheese
1/4 teaspoon freshly-ground black pepper
thinly sliced green onions

DIRECTIONS:
Preheat oven to 375F.
Add the ground sausage to a medium pan. Cook over medium-high heat until browned. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Save 1 Tbs. of sausage grease in the pan and toss the rest. Add the onion and red pepper to the pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes. Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups of the cheese to the bowl. Stir well.
In another bowl, whisk the eggs, milk and black pepper. Add to the hash brown mixture, and stir. Pour the mix into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an extra 10-15 minutes..until the top of the potatoes begin to lightly brown. Remove and let it rest for 5 minutes. Sprinkle with green onions if you like and enjoy!

One-Pot Curried Coconut Chicken

Ingredients
1-1/2 pounds skinless, boneless chicken breasts, cut into bite-sized cubes
2 tablespoons curry powder (use yellow curry powder for milder or red for spicier)
3 cloves garlic, finely minced...
1 white onion, cut into strips
1 can lite or regular coconut milk
1 red bell pepper, seeded, stemmed and cut into strips
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground turmeric
1-1/2 tablespoons coconut palm sugar or honey

Directions
In a large pan over medium-low heat, sauté the onion and bell pepper in olive oil and sprinkle with 1/4 teaspoon salt, stirring every so often until onions are softened and translucent, for about 10 minutes.
Add the spices and chicken pieces, and cook for about 3 minutes, until spices are fragrant and the chicken is a bit golden on the outside.
Add the coconut milk and sweetener, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through.
Serve over brown rice.
Courtesy http://skinnyms.com/one-pot-curried-coconut-chicken-recipe/

Cheesy Spinach and Bacon Queso Dip

Ingredients

1 pkg (10 oz each) frozen chopped spinach, thawed, drained
1 lb (16 oz) Velveeta®, cut into 1/2-inch cubes
4 ounces (1/2 of 8-oz pkg) Cream Cheese, cubed
1 can (10 oz each Diced Tomatoes & Green Chilies, undrained
8 slices cooked Bacon, crumbled

Directions

Microwave all ingredients in microwaveable bowl on HIGH 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.

So Easy Salmon Patties

Ingredients

12 ounces skinless boneless salmon ( sold in 6 oz cans or packets)
1/2 medium onion, chopped
1/2 cup breadcrumbs, seasoned or 1/2 cup breadcrumbs, plain
1/4 cup chopped parsley (optional)
2 eggs, beaten
2 tablespoons unsalted butter
3 tablespoons olive oil
salt
pepper

Directions

Saute onions in 1 TBS olive oil until cooked through but not brown.
Drain liquid from the salmon.
Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.
Form mixture into patties.
Melt butter and oil in a pan.
Brown salmon patties on both sides (about 4-5 minutes per side).
Place cooked patties on a paper towl to absorb excess oil.

Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes

Ingredients

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted ( no substitutes)
1 teaspoon oregano ( or to taste)
1 tablespoon fresh minced garlic ( optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese ( or to taste)
chopped fresh parsley

Directions

Set oven to 375 degrees.
Butter a shallow baking dish large enough to hold the potatoes.
Peel and cut the potatoes into large wedges and place into the prepared baking dish.
In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
Pour over potatoes in the dish and stir to coat well.
Cover the dish tightly with foil.
Bake for about 40 minutes.
Uncover and turn potatoes.
Sprinkle with Parmesan cheese, and return to oven (uncovered).
Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
Sprinkle with chopped fresh parsley and serve.
*NOTE* the Parmesan may be sprinkled on just after baking if desired.

Strawberry-Lemon Cookie Cups

Ingredients

1 roll refrigerated sugar cookies 

2 teaspoons grated lemon peel 

1 1/2 teaspoons lemon extract 

1 container (8 oz) frozen whipped topping, thawed 

1 box (4-serving size) strawberry-flavored gelatin 

Directions

Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
Into medium bowl, break up cookie dough. Add lemon peel and lemon extract; knead dough with fingers until well mixed. Shape tablespoonfuls of dough into balls; place 1 ball in each muffin cup.
Bake 10 to 12 minutes or until golden brown. Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
Meanwhile, add dry gelatin to whipped topping; stir with whisk until well combined. Fill food-storage plastic bag with strawberry topping.
Cut hole in 1 bottom corner of bag; pipe topping into center of each cooled cookie cup. Serve immediately.
http://www.pillsbury.com/recipes/strawberry-lemon-cookie-

CHEESE SCALLOPED CABBAGE

INGREDIENTS

• 1/4 cup boiling water
• 1/2 teaspoon salt
• 4 cups shredded cabbage
• 2 eggs, beaten
• 1/4 cup white vinegar
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1 cup coarsely crushed potato chips

DIRECTIONS

1. Preheat oven to 350°F.
2. Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
3. Remove from heat but do not drain.
4. In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
5. Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.

Pineapple Upside-Down Cupcakes

Ingredients

1 can (20 oz) sliced pineapple, drained, juice reserved 
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half, I used whole cherry

Directions

Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
In small bowl, stir together melted butter and brown sugar. Spoon 1 teaspoon butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Adapted from Betty Crocker

Creole-Style Pork

Ingredients
3/4 lb lean boneless pork, stir-fry precut
1 cup tomato juice
1 tablespoon cornstarch
1 teaspoon chili powder
1 teaspoon lemon juice
1/2 teaspoon sugar
1/4-1/2 teaspoon ground red pepper
1 cup celery ( sliced)
9 ounces frozen cut green beans ( thawed)
1 green bell pepper ( chopped)
2 cups hot cooked rice

Directions
For sauce, stir together tomato juice cornstarch, chili powder, lemon juice, sugar, red pepper, & 1/4C water. Set aside.
Spray LARGE SKILLET WITH COOKING SPRAY & heat to medium high heat.
Add celery stirring for 2 minutes, add green pepper and thawed green beans; stir-fry bout 1 1/2minutes or until veggies are tender-crisp.
Remove, and add oil to hot skillet or wok, if necessary. Add pork and stir fry 2-3 minutesor until no longer pink. Remove from skillet.
Stir sauce and add to center of skillet /wok. Cook & stir until bubbly & thickened.
Return vegetables/pork & stir all ingredients together to coat.
Cook & stir for 2 minutes.
Serve with rice.

Crunchy Honey Garlic Pork Chops

Or you can use chicken
Ingredients:
6-9 pork chops (not too thick or chicken breasts)
4 Tbs water
2 eggs
2 cups all purpose flour
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
coconut oil for frying

Glaze:
1 1/2 cups honey
dash of cayenne pepper (to your taste)
1 tsp. fresh ginger-grated
1/2 cup Tamari or soy sauce
1 Tbs chopped garlic
2 Tbs coconut oil or butter

In a shallow dish Whisk the eggs and 4 Tbs. water together.
Mix the flour, salt, pepper and the garlic powder in a plate or shallow pan.
Dip the chops or chicken in the flour, then into the egg and then back over to the flour mixture again.(This is what puts the extra crispy coating on them), then place in a pan with about a half inch of the oil. You need to get it good and hot first and then turn to about medium, so they will not cook too fast.
Cook for about 5-6 minutes on each side without turning more than twice so you will not lose your breading .
Remove from the pan and put into a baking dish.
In the coconut oil over medium heat sauté the garlic then add the honey, soy sauce, cayenne, and ginger. Cook until bubbly then reduce to low and simmer for about 5 minutes. Watch this carefully because it might boil over.
Pour 1/2 of the glaze over the pork chops. Turn them over and pour the other 1/2 over the other side. In a preheated 350 degree oven cook uncovered for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through. When ready, place on serving dish with parsley garnish and Enjoy!

Old School Butter Pound Cake

Ingredients
1 1/2 c cake flour
1 1/2 c all purpose flour
3 stick butter, unsalted (softened at room temp)
8 oz cream cheese, room temperature
3 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs

Directions
1. Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
2. Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
3. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
4. Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.
5. Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.
6. Remove cake from pan. Let cool on wire rack.
Courtesy of http://www.justapinch.com/

Parmesan Baked Pork Chops (Oh My!)

Ingredients:
4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder

Directions:
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Easy Fruit Cobbler

1 stick butter
1 C. self rising flour 
1 C. sugar
1 C. milk
1, 1lb. 5 oz. canned pie filling

Place the stick of butter in the bottom of a 9x13 pan and put in the oven to melt as the oven preheats to 350 degrees. Whisk together the flour, sugar and milk. Once the butter is melted and the oven has preheated, pour the cobbler mixture into the pan to cover the bottom. Spoon the pie filling all over the top, DO NOT STIR, and then place back in the oven for 35-40 minutes or until golden brown on top.

★ BUBBLE UP PIZZA CASSEROLE ★

Ingredients:
2 Tbsp olive oil
1 16 oz. can of Pillsbury Grand Biscuits (cut into eighths or bite size pieces)
1 14 oz jar pizza sauce
6 oz pepperoni slices, cut in half
1/4 teaspoon Italian seasoning
1/4 teaspoon Oregano
1 teaspoon garlic powder
Pinch of crushed red pepper flakes
1/4 cup parmesan cheese
1 cup shredded Italian Mix Cheese
1 cup shredded 2% Mozzarella cheese
Optional Toppings of Choice: Jalapeños, Sauteed Mushrooms, Onions, Italian Sausage, Bacon, Black olives, Green peppers, Pineapple, Ham, etc.

DIRECTIONS:
Pre-heat the oven to 350 F.
Grease 10 X15 baking dish with olive oil and set aside.
Place cut Biscuit pieces in bottom of baking dish, top with pepperoni slices, drizzle pizza sauce over the top of pepperoni and biscuits with a spoon, sprinkle with italian seasoning, oregano, garlic powder, parmesan cheese, add toppings of your choice, and sprinkle with 1 cup Italian cheese mix. Bake for 25 minutes. Remove from oven and sprinkle the 1 cup Mozzarella over the top. Return to the oven for another 15 minutes or until hot and bubbly.
4-6 servings
Enjoy!!

Cherries Jubilee Cheesecake Bars

Makes 36 bars.

1 box cherry chip cake mix
1/2 cup margarine, butter or spread,* softened
2 (8 ounce) packages cream cheese, softened
1 tub Rich & Creamy cherry
ready-to-spread frosting
3 eggs

Heat oven to 325 degrees F.

Beat dry cake mix and margarine in large bowl on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture in bottom of ungreased 13 x 9-inch baking pan.

Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.

Bake about 45 minutes or until set; cool completely. Cover and refrigerate at least 2 hours. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Buffalo Chicken Grilled Cheese Sandwich

1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayonnaise (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/4 cup cheddar cheese, room temperature, grated
1 tablespoon butter or margarine

Mix the chicken, hot sauce, mayonnaise, carrot, celery and onion in a small bowl.

Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Million Dollar Pie

Ingredients

2 graham cracker pie crusts
1 (14 ounce) cans Eagle Brand Condensed Milk
1 (10 ounce) cans crushed pineapple
9 ounces Cool Whip
3 tablespoons lemon juice
3/4 cup pecans

Directions

Mix all ingredients.
Pour into crusts. Garnish with extra pecans if you wish.
Refrigerate 2 hours before serving.

STUFFED CABBAGE

Ingredients:

2 Heads Cabbage
2 large onion chopped
1 lb Bacon partially frozen (sliced thin)
3lbs Ground beef (leaner the better)
2 tsp minced garlic
4-5 pork neck bones
salt and pepper to taste
2 eggs scrambled
1 LG can sauerkraut
1 LG can tomato puree
1 LG can whole peeled Roma tomatoes
Rice ( I use 2 boil bags of Brown rice)

Directions:

Pre heat oven to 350°

Brown bacon and onion till just about crisp, add garlic at end of fry.

Make rice whether it be boil in bag or not... approx 4 cups. let cool slightly.

Mix Ground beef, Bacon mix ,rice and eggs together. add salt and pepper.

Blanche Cabbage

Removing leaf by leaf..

Cut away any additional core

Place ground meat mix into each leaf and roll tucking sides in as you go..

Place top leaves of Cabbage at the bottom of pan... line with neck bones... roll each cabbage and place in pan... each layer will be topped with tomato puree and sauerkraut.

when finished layering crush whole tomatoes on top and bake for 3 hours......... DELISH!

4 Ingredient Chicken

8 chicken thighs - You can use a whole chicken or other parts. We love thighs the best.... And we want them on the bone with the skin.

1 package dry french onion soup mix

1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing)

1 small jar of apricot preserves or about a cupful.

Instructions
Mix all ingredients, except chicken, in a bowl.

Place chicken pieces in a baking pan. 

Sprinkle with pepper. No extra salt is needed.

Pour sauce over chicken and make sure it’s coated well.

Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. 

Baste several times during cooking. This is the way the chicken will look when done.

John Wayne Layered Casserole

2 pounds ground beef, cooked and drained

1 (1.25-ounce) packet taco seasoning

4 ounces Daisy sour cream

4 ounces Hellman’s mayonnaise

8 ounces Kraft Cheddar cheese, shredded and divided

1 yellow onion, chopped

2 cups Bisquick

1 cup water

2 tomatoes, sliced

1 green bell pepper, chopped

1 (4-ounce) can sliced jalapeno peppers

Instructions

Preheat oven to 325 degrees F. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

In a separate bowl, combine sour cream, mayonnaise, 4 ounces of Cheddar cheese, and half of the onions; set aside.

Stir Bisquick and water together to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 inch greased casserole dish.

Saute remaining onions and bell peppers until slightly tender.

On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

Bake for 30 to 40 minutes or until edges of dough are lightly browned.