CHEESY BACON DIP

8oz cream cheese

1/2 cup sour cream

1 env. Ranch mix

1 TBL dehydrated onion OR 1 cup green onion

2 cups cheese

1/4-1/2 cup bacon

4oz green chili or jalapeno (optional)

SMOOTHIES

Basic recipe to make 2 smoothies

2 cups fruit (fresh or frozen)

1/2-1 cup yogurt (greek or regular, plain or flavored)

1/2 cup liquid (milk or juice)

Drizzle honey (1 tsp - 1 TBL for your desired sweetness)

Ice if using fresh fruit

All recipes below make 2 smoothies

Add 2 tsp flax seed or protein powder for a nutrition boost

CINNAMON STRAWBERRY

1 small ripe banana (optional)

1 cup frozen strawberries substitution Substitutions available

1 container (6 ounces) vanilla nonfat Greek-style yogurt

1/2 cup orange juice

1 TBL honey

1/2 tsp Ground Cinnamon

STRAWBERRY PEACH

1 1/2 cup milk
1 1/2 cup strawberries
1 1/2  peach
1/2 banana (optional)

1/2 cup greek yogurt (try vanilla, peach, strawberry or honey flavor)
drizzle of honey

PEACH COBBLER

2 cups peaches

3/4 cup milk

1/2 cup greek yogurt (try peach, vanilla, honey or strawberry flavor)

1/2 tsp cinnamon

1/2 tsp vanilla

3 TBL oats

Drizzle of honey

PEACH

2 peaches

8oz peach yogurt

1/2 cup orange juice

Drizzle honey

MANGO

2 cup frozen mango

1/2 cup greek yogurt (try vanilla, honey or peach flavor)

1/2 cup milk or vanilla milk

1 tsp vanilla

STRAWBERRY

10-12oz strawberries

1 cup greek yogurt (try vanilla, honey or strawberry flavor)

1/2 cup milk

Drizzle honey

MIXED BERRY

2 cups berries (raspberries, blueberries, strawberries)

1/2 cup yogurt

1 cup milk or orange juice

1 banana (optional)

Drizzle honey

BLUEBERRY MUFFIN

1/2 cup milk

4-6 oz yogurt (try vanilla, honey or blueberry flavor)

1/2 cup blueberries

1/2 banana

3 TBL oats

Splash of lemon juice

SO SIMPLE CREAM CHEESE DANISH

1 roll refrigerator crescent rolls

4oz soft cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 tsp lemon juice

Optional

Glaze: 1/3 cup powdered sugar + 1 TBL milk

Fresh or frozen fruit for topping or jam

Preheat oven to 350 degrees

Line baking pan with parchment paper

Mix cream cheese, powdered sugar, vanilla and lemon juice

Open crescents and cut into 8 equal parts while still rolled up

Make a well in center of each slice and add fill the well with cream cheese mix

If using fruit top cream cheese

Bake 16-18 minutes

If using glaze drizzle over baked danish

BAKED BREAKFAST SAUSAGE LINKS

Heat oven to 400 degrees

Place sausages on a rack in a shallow pan

Bake 10 minutes, turn over and bake 5 more minutes.

Place under broiler 2 minutes to get skins brown and snappy

ROYAL ICING

Whisk for 3 minutes

2 TBL Meringue Powder

6 TBL Water

Add

2 2/3 cup Powdered Sugar

Beat until you have stiff peaks

Use gel colors to color

Add water 1 drop at a time until desired consistency.

CREAMY RICE CEREAL

USING LEFTOVER RICE 

2 cups precooked rice 

1 cup milk 

1 TBL butter 

2 TBL maple syrup 

1 TBL sugar (white or brown) 

1 tsp cinnamon 

¼ cup raisins (or any dried fruit) 

1 tsp vanilla 

Put everything but vanilla into a sauce pan. Bring to boil over med/high heat for about 5 minutes until liquid has reduced to desired thickness. 

Remove from heat, add vanilla and serve.

IF USING UNCOOKED RICE 

½ cup (basmati, jasmin, long grain, parboiled rice) 

¾ cup water 

½ cup milk 

2 TBL butter 

1 TBL Sugar 

2 TBL maple syrup 

1 tsp cinnamon 

¼ cup dried fruit

1 tsp vanilla 

Put everything in sauce pan. Bring to boil. Cover and simmer for 20 minutes. 

Add vanilla and serve. 

OPTIONAL TOPPINGS:

Berries, nuts, honey, etc.

 

CREPES

Makes 12 

CREPES:

1 ½ cup milk 

1 cup flour 

1 TBL sugar 

¼ tsp salt 

4 eggs 

2 TBL melted butter 

OTHER NEEDS: 

¼ measuring cup 

10 inch skillet 

Pastry brush 

2 TBL butter cut into 12 cubes for brushing pan 

Combine all the ingredients for the crepes in a blender or using an immersion blender. 

Let sit in fridge for 15 minutes or overnight. 

Heat skillet to medium (I use setting 6/10 on my stove) 

Brush with 1 small cube of butter 

Pour ¼ cup of batter into skillet and gently swirl around to make thin and completely cover bottom 

Cook 3-4 minutes 

Loosen the edge with spatula and with fingers, quickly flip to other side

Cook 1 minute 

Slide out onto plate 

Repeat brushing with butter before adding the batter each time

EASY CHEESY GARLIC BREADSTICKS

1 tube of refrigerated pizza crust

2 Tablespoon butter melted 

1 clove garlic crushed 

1 cup grated mozzarella cheese* 

2 Tablespoon Parmesan cheese 

1-1.5 teaspoon dried Italian seasoning**

Preheat the oven to 425F. 

Roll out the pizza crust onto a parchment lined baking sheet. 

Mix together the melted butter and crushed garlic, then brush it evenly over the entire pizza crust. 

Sprinkle the mozzarella and Parmesan cheeses evenly onto the pizza crust. 

Sprinkle the seasonings on top. 

Bake for about 12 minutes until the cheese is melted, bubbly and slightly golden. 

Remove from the oven and cut the breadsticks into 16 equal pieces. 

*If you want your breadsticks extra cheesy feel free to double the quantity of mozzarella cheese.

**You can substitute equal amounts of basil, oregano and parsley for the Italian seasoning.

BUTTER RANCH CHICKEN

4-6 Boneless breasts

1 pkt. ranch dressing mix

1 stick butter

Cook on low 8 hours

CRISPY SHEET PAN HASHBROWNS

1/4 c. extra-virgin olive oil

*1/2 tsp. garlic powder

*1/2 tsp. paprika

*Salt

*Freshly ground black pepper

1 large egg, beaten

16-oz. bag refrigerated hash browns (3 1/2-4 cups) (you can use frozen/thawed, dehydrated/re-hydrated or fresh grated/just soak in cold water for 30 minutes first)

Optional:

1 c. shredded Cheddar

2 tbsp. finely chopped chives

Peppers

Breakfast meat, etc.

DIRECTIONS

Preheat oven to 400°.

In a bowl beat together first 6 ingredients.

Add in potatoes and mix until fully incorporated.

Mix in any optional ingredients.

Using a jelly roll pan, spread the hash browns into an even layer. Bake until crispy, about 30 minutes.

*I usually just use garlic powder and seasoning salt (Johnny's)

SO SIMPLE BEEF TIPS

1 Envelope Beefy Onion Soup Mix

24 oz (3 cups) Beef Gravy (if using a mix, you don't have to pre-make, just pour all ingredients listed on envelope into crock pot)

3 lbs Stew Meat

Salt and Pepper to taste

Put in Crock Pot

Cook on low 8 hours

Serve over, mashed potatoes, noodles or rice.

EASTER MENU

SPIRAL HAM

MY FAVORITE CHEESY POTATOES

1 HOUR SOFT AND BUTTERY DINNER ROLLS

COMPOUND BUTTER

ROASTED VEGGIES

ECLAIR CAKE

RESERECTION ROLLS

1 HOUR SOFT AND BUTTERY DINNER ROLLS

YIELD: 15 Rolls

1 cups water

2 tablespoons butter

1/2 cup milk

2 tablespoons honey

1 tablespoon active-dry yeast

3.5 to 4 cups all-purpose flour

1 teaspoon salt

extra melted butter, for brushing on top

1. Preheat the oven to 400°F.  Grease a 9 x 13-inch pan and set aside.

2. Put water, butter, milk and honey into a microwave-safe bowl or measuring cup.  Microwave the mixture for 1 minute, and give it a stir. Mixture should be warm to the touch (between 95°F-115°F).  If  not warm enough, microwave in 15 second increments until correct temperature.

3. Put yeast into mixing bowl.  Stir in heated liquid mix.  Stir and let stand 5-10 minutes until the yeast is foamy.

4. Add in 3.5 cups of flour and the salt.

5. Mix on low speed until the dry ingredients are combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (DO NOT EXCEED 4 cups of flour).  Knead the dough for 5 minutes on med-low speed.  Then form the dough into a ball with your hands and transfer it to a greased bowl. 

6. Cover the bowl with a damp towel and let it rise for 15 minutes.

7. Gently punch the dough down and divide into 15 equal-sized pieces. Shape the rolls and put into the prepared pan.  Cover the dish again with a damp towel or paper towel, and let the dough balls rise for an additional 15-20 minutes. 

8. Bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through between (185°F-190°F).

9. Remove the baking dish from the oven, and brush the tops of the rolls with butter.

10. Serve warm. And enjoy!

SHIRLEY TMEPLE

1 ounce grenadine syrup (2 TBL) 

8oz Sprite or Ginger Ale*

2 Maraschino cherries

Fill Glass with ice.

Add the grenadine.

Add the soda.

Top with cherries.

     *Try a mix of 4oz Sprite & 4oz Ginger Ale

MARSHMALLOW BROWNIES

BROWNIE INGREDIENTS:

1 cup butter, softened to room temp

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cup flour

1 tsp salt

2 tsp vanilla

1 (10-12 oz) package of miniature marshmallows

FROSTING INGREDIENTS:

1 stick butter (1/2 cup), softened

2 tablespoons milk

1 teaspoon vanilla

3-4 Tablespoons of cocoa

3 cups of powdered sugar

INSTRUCTIONS 

FOR THE BROWNIES:

1. Soften margarine and blend in sugar and cocoa.

2. Beat together and add 4 eggs, one at a time, mixing after each one.

3. Add flour, salt and vanilla and mix well.

4. Spread on large half sheet baking pan that has been lightly greased. They are about 18 x 13 x 1 inch.

5. Bake 22-25 minutes at 350.

6. Remove from oven and cover entire top with 1 package of miniature marshmallows.

7. Return to oven for 3 minutes, until marshmallows are soft and puffy.

8. Cool and frost with chocolate frosting.

FOR THE FROSTING:

1. Mix all ingredients with a hand mixer until smooth.

2. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

PAN FRIED CHICKEN WITH CREAMY LEMON PASTA SAUCE

12 oz fettuccini pasta or spaghetti

1 lb boneless skinless chicken breast (cut into 4 even pieces and pounded thin)

1 egg

1 Tbsp milk

1 cup panko bread crumbs

1/2 tsp salt

1/8 tsp black pepper

2 Tbsp olive oil

Lemon Cream Sauce

1 large lemon, zested and juiced

2 Tbsp unsalted butter

2 garlic cloves minced

1/4 tsp onion powder

2 cups heavy whipping cream

1/2 tsp salt

1/3 cup parmesan cheese

OPTIONAL INGREDIENTS:

1 Tbsp parsley optional garnish

2 Lemons (serve 1/2 lemon on plate for squeezing over plate)

Instructions

Cook Pasta:

Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)

Make Lemon Chicken:

While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1-2 tsp lemon zest, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.

Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. 

Make Lemon Cream Sauce:

In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.

Add 2 cups heavy cream, 1-2 tsp lemon zest and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.

Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt and pepper.

Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with the chicken.

CHICKEN GNOCCHI SOUP (OLIVE GARDEN)

Instant Pot Instructions

1 tablespoon oil 

1-1/2 lbs chicken breast cubed

1/2 cup chopped celery

1/2 cup chopped onion

1 cup carrots, matchsticks or diced

2 cups chicken broth

1 teaspoon thyme

3 cups half and half

1 package 16 oz, gnocchi

Salt and pepper to taste

2 cups fresh spinach or 2 oz frozen spinach

Parmesan cheese, optional

1. Place oil, chicken, celery, onion and carrots into your pressure cooker. Saute on high heat until meat is brown. 

2. Add broth and thyme and mix well. Place the lid onto the instant pot, seal shut and set high pressure for 4 minutes. Quick release pressure and open the lid. 

3. Set saute on high heat.  Stir in spinach, half and half, gnocchi and salt & pepper. Stirring frequently, bring to boil.  Boil for about 3 minutes or until gnocchi is done. 

4. Serve immediately and top with parmesan if desired. 

Recipe Notes 

Slow Cooker Instructions 

Add all ingredients except the half and half, gnocchi, and spinach in a slow cooker and cook on LOW for 6-8 hours. Add half and half and gnocchi and turn the slow cooker to high for an additional 30 minutes. Stir the spinach into the soup and allow to wilt, about 2-3 minutes and enjoy!

CHEESECAKE DUMP CAKE

1 15.25oz box cake mix. (any flavor that compliments your fruit choice)

2 21oz cans Pie Filling

8oz Whipped Cream Cheese

1 stick Butter, melted

Instructions

Preheat oven to 350 degrees. 

Spray 9×13 Casserole Dish with non-stick cooking spray.

Empty cans of Pie Filling into bottom of baking dish, and spread out evenly.

Scoop dollops of Cream Cheese on top and spread out over Pie Filling.

In a mixing bowl, combine dry Cake Mix and melted Butter.  Stir until crumbly.

Pour cake/butter crumble mixture over cream cheese layer in baking dish, and spread out evenly.

Bake for 30 minutes, or until sides are hot and bubbly.

***I have halved this recipe and baked in 9x9 pan for 30 minutes.

BACON WRAPPED SMOKIES

1 lb Bacon (cut each slice into 1/3's)
14 oz beef cocktail wieners
3/4 cup brown sugar

Heat oven to 325 degrees.
Wrap a 1/3 piece of bacon around sausage. Secure with toothpick.
Put into 9x13 pan.
Sprinkle brown sugar over all the bacon wrapped sausages.
Bake 40 minutes.
To keep warm, move to slow cooker on warm setting.

CINNAMON TOAST CRUCH MARSHMALLOW TREATS

5 TBL butter

10 oz marshmallows

12 oz box Cinnamon Toast Crunch (about 8 cups)

Spray 9x13 pan

Melt butter and marshmallows. Remove from heat

Stir in cereal

Press into pan