It's All in the Spice

Ingredients  Cake: 2 cups sugar 1/2 pound (2 sticks) butter, at room temperature 2 eggs 1 tablespoon cocoa powder 2 ounces blue food coloring 2 1/2 cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 tablespoon vinegar Icing: 1 (8-ounce) package cream cheese 1 stick butter, softened 1 cup melted marshmallows 1 (1-pound) box confectioners’ sugar 1 cup shredded coconut 1 cup chopped pecans Directions Preheat oven to 350 degrees F. Grease and flour 3 (8-inch) round pans. In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into pans. Bake for 25 minutes, or until a toothpick inserte...

Ingredients  1. Ranch Dressing In A Bottle. 2. 3 Cups Fine Dry Italian Bread Crumbs. 3. 1 Small Package Dry Italian Dressing Mix. 4. 2 Tablespoons Fresh Grated Parmesan Cheese. 5. 1 Tablespoon Dry Powdered Garlic. 6. 6 Large Loin Pork Chops. Directions You will want to mix ingredients 2 - 5 in a large bowl and mix together very well. Now pour a layer of ranch dressing out into a plate. Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to. Have your tin foil lined baking pan setting there ready. Spray the tinfoil with vegetable cooking spray. Place your breaded pork chops onto the tinfoil covered pan and once you have all your pork chops on the pan place it into the oven and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees....

INGREDIENTS 2 cups warm water ( not hot) 2 (1/4 ounce) package yeast ( 2 T bulk) 1/2 cup sugar 2 teaspoons salt 4 tablespoons butter ( let sit out until soft) 1 egg 6 1/2 cups flour cinnamon-sugar mixture TOPPING 1 1/2 cups brown sugar 3/4 cup butter 3 tablespoons water DIRECTIONS Mix water and yeast and wait 5 minutes. Stir in sugar, salt and 2 cups of flour. Add egg and butter and mix. Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore. Let raise until dough is double in size. Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches. Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it. Roll dough from the long side, it should look like a log. Cut into 1 inch pieces. Should be 18 pieces. Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well. Stir in 3 T water. Divide mixture into 3 pans...

Chuck Roast 1 pkg. Hidden Valley Ranch Dressing mix 1/2 stick butter potatoes, peeled and cut into chunks carrots, peeled and cut into chunks *Place roast in crock pot. Sprinkle Ranch Dressing mix over roast. Place 1/2 stick butter on top and then add potatoes and carrots. Cook on low for 6-8 hours or on high for approx. 4 hours. Enjoy!

1 Bowling Ball 1 Dust Mask  (to be used during sanding and painting) 1 Can White Appliance Epoxy 1 Tub Durham’s Water Putty 1 Can 2x gloss clear coat 2 Tubes GE gutter Silicone 3 – 3” Drywall Screws 750 Marbles (Depends on the size and shape of the marbles.) 1 package 60 grit sandpaper 1 Roll ¾ masking tape 1 – 6” Lag screw with eye end First, place a drywall screw into each of the finger holes to give some stability for the filler which we will apply to the holes. Secondly, pre-drill and add a 1” eye screw to the thumb-hole. This will be a good safety device so the ball will not injure anyone if it falls off the pedestal or rock formation you display it on. Next, fill the holes with water putty  and let it harden overnight. Sand the glossy finish off the ball, use a damp cloth or tack-cloth to wipe off excess dust. Then, spray the entire ball with 2 coats of white appliance epoxy. This will provide good reflective qualities and help ...

Ingredients: – 2 whole pineapples – 12oz Fireball Whisky – 1 cup Raw Sugar – 1 cup Brown Sugar – 1 teaspoon Ground Cinnamon Directions: – First, peel the pineapple and score the outside in a diamond pattern. Then place both pineapples in a zip-lock  storage bag and pour in the Fireball Whisky. Close the bag and squeeze as much air out as possible. Marinate for at least 2 hours in the refrigerator. Turning half way through. – You can use any grill to cook these pineapples, but you do need to be setup for rotisserie cooking. For this cook, I used a propane grill set the two outside burners to medium high and the rotisserie burner for medium. Temperature should be about 450⁰. – Next, combine the raw sugar, brown sugar, and cinnamon in a bowl. – Go ahead and skewer each pineapple with the rotisserie rod and secure with rotisserie forks. – Apply the sugar mixture to the outside of each pineapple and place the rotisserie rod into the motor on the grill. – Cook for ...

Chicken 3 quarts Water 1 3-4 pound Chicken, cut up 1 1/2 teaspoons Salt 1 small Onion, sliced 2 stalks Celery, chopped 1 clove Garlic, peeled and quartered 1 Bay Leaf 4-5 whole Parsley Leaves 1 1/2 teaspoon coarsely ground Black Pepper 1 tablespoon Lemon Juice Dumplings 2 cups All-Purpose Flour 1 tablespoon Baking Powder 1 1/4 teaspoons of Salt 1 cup plus 2 tablespoons Milk Directions 1. Bring the water to a boil in a large pot. 2. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third. 3. When the chicken has cooked, remove it from the pot and set it aside.  4. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.  5. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can b...

Ingredients For the meatballs: 1 pound ground beef or ground sausage 1/4 cup Parmesan cheese, grated 1/4 cup finely diced onion 2 tablespoons seasoned bread crumbs 1 teaspoon Italian seasoning 1/2 teaspoon red pepper flakes salt & pepper to taste For the bread bowls: 1 cup self-rising flour 1 cup nonfat Greek yogurt For the meatball pizza bowls: 1 cup marinara sauce 2 cups mozzarella cheese, shredded 20 pepperoni slices Directions Step 1:   Preheat oven to 350 degrees Fahrenheit.   Mix all the meatball ingredients together, roll into medium sized meatballs, and place on a baking sheet about 1/2 an inch from each other. Step 2:   Bake at 350 degrees Fahrenheit for 20-25 minutes until lightly brown and cooked. Step 3:   To make the bowls, mix self rising flour and nonfat Greek yogurt until it forms a dough. Step 4:   Place dough on a floured surface. Cut into four equal portions. Step 5:   Flatten each dou...

Ingredients 1/2 lb butter, softened 1 c sugar 2 eggs, beaten 8 oz sour cream 2 c all purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp vanilla TOPPING AND MIDDLE OF CAKE 1/2 c chopped walnuts 1/4 c sugar 1 tsp ground cinnamon NOTE: I ALWAYS DOUBLE THE TOPPING AND PUT 1/2 IN THE MIDDLE AND 1/2 ON TOP OF CAKE. WE LOVE IT ! **CAKE CAN BE GLUTEN FREE/WHEAT FREE BY SWAPPING GF FLOUR FOR REGULAR FLOUR. THE CAKE WILL BE DELICIOUS. Directions 1. Preheat oven to 350 degrees. Cream butter, and sugar in a large bowl. Add eggs, sour cream and vanilla, beating on medium speed until well blended. 2. In another bowl, mix flour, baking powder, baking soda and salt together. Add gradually to creamed mixture, beating after each addition. 3. Have walnuts, sugar and cinnamon mixed together. Butter a 9-inch spring form pan. Put 1/2 the batter into pan and sprinkle 1/2 the cinnamon mixture over batter. Add remaining batter and sprinkle with the rest of the cinnamon mixture. **batter...

Ingredients 3 -4 tilapia fillets, depending on size 1/4 cup breadcrumbs or 1/4 cup crushed Ritz cracker 1/4 cup grated parmesan cheese 1 tablespoon italian seasoning 1 teaspoon garlic powder 1 tablespoon lemon juice salt pepper garlic powder olive oil Directions Thaw and wash tilapia fillets if frozen. Pat dry on paper towels. Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well. On a different plate, pour 1 tbsp lemon juice. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side. Dredge fillet in the parmesan mixture patting it all over to coat. Place in an oiled baking dish, repeat with remaining fillets. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil. B...

Ingredients 1/4 cup butter 2 -3 garlic cloves, minced 2 teaspoons sesame seeds 1 (14 ounce) cans artichoke hearts, drained & chopped 1 cup shredded monterey jack cheese 1 cup grated parmesan cheese 1 cup sour cream 1 loaf French bread 1/2 cup shredded cheddar cheese ( I prefer sharp) Directions Preheat over to 350°F. Melt butter in a skillet over medium heat. Add garlic and sesame seeds. Sauté until lightly browned. Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream. Cut bread in half lengthwise. Scoop out center of each piece, leaving a 1 inch shell. Add approximately 1/2 of the removed bread pieces to the artichoke mixture. Stir to blend. Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese. Place on baking sheet and cover with foil. Bake for 25 minutes. Remove foil and bake 5 minutes more. Cool slightly and cut into slices.

Ingredients 120-ounce can crushed pineapple in juice (do not drain) 121-ounce can Regular or Premium Cherry Pie Filling 118.25-ounce package yellow cake mix 1cup butter or margarine, melted 17-ounce bag coconut, shredded 1cup macadamia nuts, chopped Instructions Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top. Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts. Bake for 50 to 60 minutes or until brown on top and bubbly. Let cool 30 minutes. Serve warm or cooled.

Ingredients 1 (16 ounce) packages miniature marshmallows 20 caramels 1/4 cup butter, cubed 10 cups popped popcorn 1 1/2 cups salted peanuts 1 cup M&M's plain chocolate candy Directions Place the popped popcorn in a large bowl or roasting pan. In a saucepan, combine the marshmallows, caramels and butter. Heat on low until melted, stirring occasionally. Pour the caramel mixture over the popcorn and mix well. Working quickly so that it doesn't harden too fast, stir in peanuts and M&Ms. Press into a well-greased 10-inch tube pan. Cool until firm. Remove from pan and cut with a serrated knife.

Ingredients 3 eggs 3/4 c sugar 3 Tbsp soft shortening 2 3/4 c flour 4 tsp baking powder 1 tsp salt 2 tsp vanilla extract 1 c mashed potatoes Directions 1. In a large bowl, beat 3 eggs well. 2. Beat in sugar and soft shortening. 3. Stir in flour, baking powder, salt, vanilla and mashed potato. 4. Chill dough for 1 hour. 5. Shape doughnuts and deep fry. 6. Glaze doughnuts or sprinkle with cinnamon and sugar when just out of the fryer. Courtesy of  www.justapinch.com

25 fresh jalapeno peppers 14 -16 ounces cream cheese 2 cups shredded cheddar cheese 2 (16 ounce) packages bacon 1 Cut stems off of peppers and cut them all in half longways. 2 Remove seeds from peppers. 3 Fill each pepper with cream cheese and sprinkle cheddar cheese on top. 4 Wrap 1/2 slice of bacon around each pepper half. 5 Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked. 6 Remove and serve when cooled. 7 Enjoy!

3 cups frozen hash browns 3⁄4 cup shredded monterey jack pepper cheese 1 cup cubed cooked ham 1⁄4 cup green onion, well chopped 4 well beaten eggs 1 (12 ounce) can evaporated milk 1⁄4 teaspoon black pepper 1⁄2 teaspoon salt Directions Grease 2 quart rectangular baking dish. Arrange potatoes evenly on bottom of baking dish. Sprinkle with cheese, ham, onions. Combine milk and eggs and seasonings. Pour over potatoes and cheese. Refrigerate over night. Bake at 350 for 40-50 minutes until set. Let rest 5 minute.

INGREDIENTS SERVINGS 4  6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks) 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup) 1 large egg 1⁄2 teaspoon seasoning salt (no more as the canned soup is salty enough) 10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons) 10 tablespoons cornstarch 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon seasoning salt 1 teaspoon ground black pepper 1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional) DIRECTIONS In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined. Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe. In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned s...

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.

INGREDIENTS 8 ounces elbow macaroni, cooked 8 ounces cheddar cheese or 8 ounces colby cheese, shredded 1/4-1/2 cup butter, melted saltine crackers or cheese crackers, crushed 2/3 cup milk salt and pepper DIRECTIONS Spray a flat bottomed casserole dish with vegetable spray. Put half of the macaroni in the dish, top with half of the shredded cheese. Sprinkle with salt and pepper. Repeat. Mix the melted butter and enough crushed saltines to absorb the butter, together. Spread on top of cheese layer. Pour milk slowly over all. Bake at 350°F for 35-45 minutes or until milk is no longer liquid. Let set for at least 10 minutes before serving.