Blue Velvet Cake

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 inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake. 

BEST PORK CHOPS EVER

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. As soon as your pork chops are done remove from the pan and serve as soon as possible.

And I really believe that once you taste these pork chops you will agree that they are truly the best pork chops you will ever eat.

CARAMEL ROLLS

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

1. Mix water and yeast and wait 5 minutes.
2. Stir in sugar, salt and 2 cups of flour.
3. Add egg and butter and mix.
4. Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
5. Let raise until dough is double in size.
6. Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
7. Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
8. Roll dough from the long side, it should look like a log.
9. Cut into 1 inch pieces.
10. Should be 18 pieces.
11. Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
12. Stir in 3 T water.
13. Divide mixture into 3 pans (8-inch cake pans).
14. Place 6 pieces in each pan.
15. Let raise for about 45 minutes.
16. Bake for 20 minutes in a 325°F oven.
17. When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
18. If you can, let them cool slightly and enjoy them when they are still warm.

Crock Pot Ranch Dressing Roast

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!

Garden Gazing Ball

• 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 the colors on your marbles pop.
  Begin working from the top by placing a bead of silicone and applying the individual marbles. We found that as you add a few rows you can tape them to the previous section to allow the silicone to set up. This process may take several days, but will ensure that you do not lose your marbles in the process.
  Finally, we painted the entire project with 2 coats of gloss clear coat to seal and protect. Additionally, it gives a nice shine to the finished project.
  As an optional embellishment you can add coins, washers, crystals from old costume jewelry – use your imagination and make the project your own!
  Another route that you can take with this project is to tape off areas of the bowling ball surface (similar prep with filling, sanding, and priming). The design can be anything – like a lady bug or bumble bee. The sky’s the limit on being able to dress your garden up this spring!
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GRILLED FIREBALL PINEAPPLE

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 approximately 25-30 minutes and apply more sugar mixture once the outside looks dry.

– Remove the pineapples once the outside is caramelized about 45-60 minutes total cook time.

– Carefully slide the pineapples off the skewer and slice into individual pieces for serving.

Cracker Barrel Chicken n Dumplings

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 be frozen). You may also want to use a smaller pot or a large saucepan for this.

6. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

7. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes.

8. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

9. Divide the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

10. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones.

11. Keep simmering the chicken and dumplings for another 5-10 minutes, but don’t stir too fast or the chicken will shred and fall apart. You want big chunks of chicken in the end.

12. When the gravy has reached the desired consistency, serve in bowl and enjoy.

Serve with your choice of steamed vegetables, if desired.

Olive Garden cheesy Meatball Pizza Bowl

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 dough ball, and place over the top of a flipped over bowl. (Make sure to first grease the bowl.)
• Step 6: 
  Place all four bowls on a baking sheet and bake in the oven at 350 degrees for about 20-25 minutes until lightly browned.
• Step 7: 
  Remove from oven and remove bread from the molds.
• Step 8: 
  To assemble the bowls, add some of the cheese to the bottom of bowls, then spoon in sauce, followed by three meatballs and five pepperonis into each bowl. (Really you can adjust ingredient amounts based on preference.) 
• Step 9: 
  Place bowls on a baking sheet and bake for another 10 minutes or so until cheese is melted, and serve.

Mom's Sour Cream Coffee Cake

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 will be thick, so I dollop it over the cinnamon layer of cake, and gently blend it together with the back of a spoon, then sprinkle cinnamon over top of cake.
4. Bake for 45-60 minutes, or until a toothpick comes out clean.

Parmesan Crusted Tilapia

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.
Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

Artichoke Bread

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.

Cherry Pineapple Cabana Cake (Dump Cake)

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.

Popcorn Cake

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.

*Mashed Potato Doughnuts*

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

Bacon Wrapped Jalapeno Poppers

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!

Farmer's Casserole

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.

Best Juicy Fried Chicken

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 salt and black pepper.
Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately.
Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
Drain on a rack.
Notes: The chicken soup and cornstarch is the secret ingredient to this delicious mouth watering juicy fried chicken, if desired you may brown the chicken pieces firstly in a little oil then finish cooking in the oven, don't bother using a different flavor of condensed soup it will not be good, this also works well using skin on chicken thighs or drumsticks, it's best to use all the same so the chicken will cook at the same time, there is enough batter for 6 large skin on chicken thighs --- plan slightly ahead as the coated chicken needs to sit at room temperature until it becomes doughy --- this is delicious!

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.

SOUTHERN MACARONI AND CHEESE

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

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