Strawberry Pie Yummy

Ingredients & Method

3 Tablespoons cornstarch

1 cup sugar

1 1/2 cups water

3 oz box strawberry Jell-O

2 cups sliced strawberries

Pre-bake a 10" pie shell

Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.

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IMPOSSIBLE PIE

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie 

Ingredients:

2 cups milk

1 cup shredded coconut

4 eggs

1 teaspoon vanilla extract

1/2 cup all purpose flour

8 Tablespoon butter 

3/4 cup sugar

1/4 teaspoon ground nutmeg

Directions:

Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.

Pour into a greased and floured pie plate. Sprinkle nutmeg on top.

Bake at 350 degrees for 45 minutes.

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TACO STUFFED SHELLS

Ingredients & Method :

2 pounds ground beef

2 envelopes taco seasoning

1-1/2 cups water

1 package (8 ounces) cream cheese, cubed

24 uncooked jumbo pasta shells

1/4 cup butter, melted

ADDITIONAL INGREDIENTS (for each casserole):

1 cup salsa

1 cup taco sauce

1 cup (4 ounces) shredded cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

1-1/2 cups crushed tortilla chips

1 cup (8 ounces) sour cream

3 green onions, chopped

In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Sprinkle with cheeses and chips; proceed as directed. Yield: 2 casseroles (6 servings each).

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Mississippi Roast

Ingredients:

1 Chuck Roast

1 Packet Hidden Valley Ranch Dressing Mix

1 Packet McCormick Au Jus mix

5 whole pepperoncini peppers

1 stick butter

Preparation:

1- Buy a chuck roast.

2-Put it in the crock pot.

3-Sprinkle Hidden Valley ranch dressing on top.

4-Sprinkle McCormick Au Jus mix on top.

Put a stick of butter on top.

Put about 5 pepperoncini peppers on top. (You buy them in a jar.).

Do NOT add water..

Cook in crock pot on low for about 8 hours.! And Enjoy With add carrots and potatoes too!

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Pecan Cake Bars

For crust:

2 sticks unsalted butter, softened

2/3 cup packed brown sugar

2 2/3 cups all-purpose flour

½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

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Homemade Brownie Mix

Ingredients & Method :

1 Cup Sugar

1/2 Cup All-Purpose Flour

1/3 Cup Cocoa

1/4 tsp Salt

1/4 tsp Baking Powder

At Baking Time Add:

2 Eggs

1/2 Cup Vegetable Oil

1 teaspoon Vanilla

Bake  350 degrees for 20-25 minutes in an 8x8 or 9x9 pan - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic zip-lock bags or mason jars.

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Buffalo Chicken Garbage Bread

Ingredients

2 boneless chicken breasts

1 tsp. olive oil

1 pizza dough (I used store bought and let it sit out for about 20 minutes)

8 oz. of shredded mozzarella cheese (I used part skim)

3 oz. of shredded cheddar cheese

1/2 cup of Franks Wing Sauce

1/3 cup of ranch or blue cheese dressing

Directions

Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.

Pre-heat oven to 425°F.**

On a well floured surface, spread pizza dough into a long rectangle shape.

Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.

Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking.

Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for 20 to 25 minutes.

Let sit for five minutes and cut into and enjoy!

**Some people have commented that they found this cooked too quickly and the inside is raw. All ovens vary and cook differently. I would highly recommend that the rack you use is in the middle of the oven as opposed to the bottom rack or really high up in the oven where it will brown more quickly. You could also lower the temperature to 400 degrees, but it may take a little longer to cook!

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Olive Garden Alfredo Sauce

1 pkg Pasta (penne or fettuccine)

1 stick of butter

1 clove of minced garlic

1 pint of heavy cream

1 cup of fresh Parmesan cheese

2 tbsp cream cheese

1/4 tsp salt

1/2 tsp white pepper

Make Pasta to your liking.

In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.

Add in Parmesan Cheese and mix until the cheese melts.

Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking).

Mix the hot sauce into the noodles and serve. Just like Olive Garden. {copy cat}

recipe found at Budget Savvy Diva

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FAT BURNING TURKEY BURGERS

 Ingredients  :

1 pound ground turkey

1/4 cup minced onion

3 tablespoons chopped fresh parsley

2 tablespoons Worcestershire sauce

2 tablespoons minced green bell peppers

1 tablespoon soy sauce

1 tablespoon water

1 tablespoons fresh grated ginger

salt and pepper

2 cloves garlic crushed

This fat burning recipe is good for 3 burgers, each at 184 calories, 4 carbs and 4g of fat

Preparation :

Combine all ingredients in a large mixing bowl

Mix all ingredients together, it works best if you squeeze them together with your hands

divided into three equal patties, each about three quarters of an inch thick

lightly spray a nonstick coating to your frypan

cook over medium-high heat

cook each side for about five minutes, or until entirely cooked through

Give this High Protein healthy and tasty turkey burger recipe a try for yourself, I’m sure you’ll really like it!

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Oven Baked Fried Chicken Yummy

Ingredients & Method

4 chicken breasts, skinless, boneless, pounded thin

1/2 tsp salt

1 tablespoon Season All (or other seasoning of your choice)

3/4 tsp pepper

1 cup flour

2 tsp paprika

1/2 stick butter

Put the chicken into a bowl of milk to soak for about 25 minutes. Put the salt, Season All, pepper, flour, and paprika into a zipper bag or large bowl.

Preheat the oven to 400 degrees.

Melt the butter and pour into a 9 x 13 baking dish. Make sure the bottom of the entiure dish is coated with the melted butter.

Remove the chicken from the milk and shake off any excess milk, then dip (or shake) each chicken piece in the seasoning mix that's in the zipper bag or bowl. Be sure each chicken breast is well coated with the seasoning, then place it in the baking dish.

Bake for 20 minutes, then turn each piece of chicken and bake for another 20 minutes, or until cooked through.

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Cracker Barrel Homemade Chicken and Dumplings

2 cups Flour

½ teaspoons Baking Powder

1 pinch Salt

2 Tablespoons Butter

1 cup Milk, A Bit Less Than A Full Cup

2 quarts Chicken Broth

3 cups Cooked Chicken

Directions

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done! 

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Crusty Bread

3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon Instant or Rapid-rise yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool. 

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Homemade Snack Sausage Rolls

Ingredients: 

- 2 sheets puff pastry

 -1 medium diced onion

 - 1 small grated carrot

 - 500g beef or pork mince

 - 1cup breadcrumbs

 - 2 tbsp tomato sauce 

- 1 lightly beaten egg 

Method: 

1- Cut puff pastry sheets into two equal halves 

2- Combine mince, onion, carrot, sauce and breadcrumbs in a bowl and mix well 

3 - Place filling into the middle of one half pastry 

4 - Egg wash the edges of the pastry 

5 - Roll and seal pastry. Continue until all meat us used 

6 - Place onto a greased baking tray 

7 - Place in oven and bake at 200 degrees for 30 minutes or until golden brown 

8 - Serve

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MAGIC CUSTARD CAKE

Ingredients:

4 eggs (whites separated from yolks), room temp

1 tsp vanilla extract

3/4 cup sugar

1 stick butter, melted/125g

3/4 cup all purpose flour

2 cups milk lukewarm

powdered sugar for dusting cake

Instructions:

Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

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CROCK POT CHICKEN POTATO PIE

Ingredients & Method :

1 lb. uncooked chicken, cubed

1 (26 oz) cream of chicken soup

1/2 C white wine or milk

1 can corn, drained

1 16-oz bag of frozen peas and carrots

1 small onion, chopped

4 oz mushrooms, chopped

1 t dried basil

1 t dried thyme

1/2 tsp. sage

1/2 tsp. pepper

3 red potatoes, sliced thin

Put all of the ingredients except the potatoes into the slow cooker. Mix well.

Layer the potato slices on top of the chicken mixture.

Cook on low heat for 6 hours.

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Strawberry Cream Cheese Cobbler

Ingredients :

1 stick ( 1/2 cup) butter

1 egg, lightly beaten

1 cup milk

1 cup all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 quarts whole strawberries, capped and washed

4 ounces cream cheese, cut in small pieces

Method :

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

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CHEESY NOODLE BAKE

Ingredients :

2 lbs Hamburger Meat

1 16 oz. bag of Extra Wide Egg Noodles

1 15 oz. of Ricotta Cheese

1 16 oz. of Sour Cream

1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano

1 15 oz. can of Hunts Tomato Sauce original flavor

2 Cups of Shredded Sharp cheese (See below before deciding)

 Method :

Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes.

~On the 2 Cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Parmesan

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Mississippi Roast

1. Buy a chuck roast.

2. Put it in the crock pot.

3. Sprinkle Hidden Valley ranch dressing on top.

4. Sprinkle McCormick Au Jus mix on top.

Put a stick of butter on top.

Put about 5 pepperoncini peppers on top.

(You buy them in a jar.)

.

Do NOT add water.

.

Cook in crock pot on low for about 8 hours.

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ROASTED BELL PEPPER STUFFED WITH QUINOA

Ingredients:   (4 Servings)
4 Bell Peppers
½ Cup Cooked Quinoa
1 tbsp. Olive Oil
½ Red Onion, chopped
1 Cup Mushrooms, sliced
1 Cup Carrots, grated
1 Cup Baby Spinach
1 tbsp. Dried Parsley
½ tsp. Ground Cinnamon
¼ tsp. Ground Cumin
Salt and Pepper, to taste
Directions:
1. Preheat oven to 350 F.
2. Cut the top of the peppers and discard membrane and seeds. Reserved the top for later.
3. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms and cook for 4 to 5 minutes, stirring occasionally.
4. Add carrots, spinach and parsley. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa. Toss gently to combine.
5. Add salt, pepper and cook 1 to 2 minutes more. Set aside to let filling cool until warm.
6. Divide quinoa mixture evenly among the 4 bell peppers. Top each pepper with its reserved top then arranges them upright in a glass-baking dish.
7. Cover snugly with foil and bake for about 1 hour, checking halfway through, until peppers are tender and juicy.
8. Transfer to plate and serve.

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Apple Cinnamon Loaf

Ingredients & Method 

1/3 cup brown sugar (not packed)

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

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CARAMEL APPLE CHEESECAKE BARS

Ingredients

Method

First step : preheat oven to 350 F.

Second step : in a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 min or until lightly browned.

 Step 3 : in a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Step 4 : in a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

Step 5 : for the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Step 6 : sprinkle Streusel topping over apples. Bake 40-45 min, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

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Balsamic Chicken with Tomato and Mozzarella Topping

Ingredients

Grilled Balsamic Chicken

1 pkg Good Seasons Italian dressing

1/4 c. olive oil

1/2 c. balsamic vinegar

Marinate for at least an hour then grill over medium heat.

Tomato and Mozzarella Topping:

6 large tomatoes, diced

7 sprigs of basil, finely chopped

8 sticks of mozzarella string cheese, cut into rounds

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

¼ cup olive oil

1 tsp. minced garlic

salt and pepper to taste

Mix together and marinade for at least an hour before serving.

Instructions

?Serve hot chicken over a bed of arugula then top with chilled tomato and mozzarella mix.

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