Chicken Noodle Casserole

An old family favorite that's been handed down through each generation.

Ingredients:

8 oz egg noodles, uncooked
1⁄2 cup butter (8 ounces)
1 cup sliced mushrooms (about 4 ounces)
1⁄3 cup flour
2 cups chicken broth
1 cup milk
1⁄4 cup pimiento, chopped (2 ounce jar , drained)
2 teaspoons salt
1⁄2 teaspoon pepper
2 cups cooked diced chicken
1⁄3 cup grated Parmesan cheese

Directions:

Cook noodles according to package directions and drain. Meanwhile in a large skillet , melt butter over low heat. Saute mushrooms . Blend in flour, stirring until smooth. Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2 1/2 quart casserole , combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top . Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.

Mexican Appetizer Cups

This is a great little snack or hors d'oeuvre for your next party, as they are a huge hit every time I serve them!

Ingredients:

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz) diced tomatoes with green chiles, undrained
1 package (8 oz) cream cheese, softened
1 cup sour cream
1/2 teaspoon taco seasoning mix (from 1-oz package)
40 to 45 nacho cheese-flavored tortilla chips
2 cans (12 oz each) refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)

Directions:

1. Heat oven to 375°F. Spray 30 mini muffin cups with no-stick cooking spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
2. Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
3. Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
4. Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
.5 To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

Baked Alaska Meat Loaf

This is my favorite meatloaf recipe in the world and it's so easy to make!

Ingredients:

1 package McCormick® Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons McCormick® Onions, Minced
1/4 teaspoon McCormick® Black Pepper, Ground
1 teaspoon McCormick® Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350°F.
2. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl.
3. Shape into a loaf, 2 inches high, in shallow baking pan.
4. Stir chives into prepared mashed potatoes.
5. Spread mixture over meat loaf.
6. Bake 55 minutes or until cooked through.
7. Sprinkle with cheese.
8. Bake 2 minutes longer or until cheese melts.
9. Allow to cool and serve.

Grilled Steaks with Peach Relish

I'm a steak lover who lives high on a dime and this is one of the cheapest and tastiest beef recipes around!

Ingredients:
4 thin slices lean beef top round (4 oz each)
1/8 Tsp each Salt & Pepper
2 Tsp Olive or Canola Oil
2 Scallions, finely chopped
1 Tsp Red Wine Vinegar
1 Lb fresh Peaches
1 Tbsp Honey
1 Tsp Lemon Juice
1 Tsp finely chopped fresh Ginger (or 1/4 Tsp ground)
1/8 Tsp hot Red Pepper Flakes

Directions:
1. Trim fat from steaks. Place 2 steaks between sheets of wax paper and beat to tenderize. Season with salt & pepper.

2. Marinade Mix: Combine the oil with vinegar & scallions. Place meat on a shallow tray and spoon marinade over it.

3. Turn meat in the mix to coat it thoroughly. Marinate in fridge for at least 1 hour.

4. Peach Relish: Peel peaches and coarsely chop them. Place peaches in a bowl and combine with honey, lemon juice, ginger, & hot pepper flakes. Cover and allow to stand at least 30 minutes.

5. Heat a cast iron grill pan until a drop of water evaporates immediately. Grill steaks about 2 minutes per side. Serve with peach relish.

Orange Swirl Fudge

This is the tastiest fudge I have ever made!

Ingredients:
1 bag white chocolate chips
1 can white frosting (not whipped)
1 Bottle Orange Crush Ice Cream topping

Directions:
Melt frosting in a saucepan over low heat until glossy. Pour in chips and continue melting over low heat, stirring until chips are melted and thoroughly blended with frosting. Pour mixture into a greased 8" x 8" pan. Drizzle Orange Crush Ice Cream topping over top and swirl through fudge using a fork or toothpick. Cool in refrigerator until set.

Optional combinations for different flavors:
Chocolate Fudge: Chocolate chips and fudge frosting
Peanut Butter Fudge: Peanut butter chips and white frosting
Mint Chocolate Fudge: Andes Mint chips, chocolate frosting and a little mint extract, to taste

Cheeseburger and Fries Casserole

This is a fast and easy recipe designed for the cook on the go with a hungry family!

Ingredients:
1 ½ Lbs lean ground beef
¾ Cup chopped green sweet pepper (1 medium)
½ Cup chopped onion (1 medium)
2 cloves garlic, minced
1 can (14 1/2 Oz) diced tomatoes, un-drained
1 can tomato paste (6 Oz)
1 can (10 3.4 Oz) condensed cheddar cheese soup
½ Cup light sour cream
4 Cups frozen french-fried shoestring potatoes
1 Tsp seasoned salt (optional)

Directions:
1. Preheat oven to 350 degrees F. In a 12-inch skillet cook ground beef, sweet pepper, onion, and garlic over medium heat until meat is brown and vegetables are tender. Drain off fat. Stir undrained tomatoes and tomato paste into beef mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

2. Spoon mixture into the bottom of an ungreased 2-quart rectangular baking dish. In a medium bowl stir together soup and sour cream; spread over meat mixture in baking dish. Sprinkle potatoes over top of soup mixture. If desired, sprinkle with seasoned salt.

3. Bake, uncovered, for 40 to 45 minutes or until heated through and potatoes are golden

4. Allow to cool and serve.

Earthquake Cake

This is an old family favorite that my grandmother used to make and the generations have loved!

Ingredients:
1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips

Directions:
1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Spread the coconut and pecans evenly on the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Mix cream cheese, butter or margarine, vanilla and confectioner’s sugar well and beat until smooth. Pour over cake mix.
5. Bake at 350 degrees for 40 minutes or more. You can check to make sure the bottom part is cooked by using the toothpick test - stick a toothpick into the cake and if the toothpick does not have any gooey cake on it, then it is done.
6. Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the oven
7. Cool and serve.

7-Up Bundt Cake

Your family is going to love this moist rich lemony pound cake type bundt cake!

Ingredients:

¾ lb butter
¾ cup 7-Up
5 eggs
3 cups white sugar
3 cups all purpose flour
2 tablespoons lemon extract

For the Glaze:
2/3 cup powdered sugar
1 tablespoon lemon juice

Directions:

1. Pre-heat the oven to 325°F.
2.In a large bowl mix butter and sugar for 2 minutes.
3. Add eggs one at a time, beating after each one.
4. Add flour and lemon extract
5. Fold in 7 up.
6. Pour into a greased 12-cup Bundt cake pan.
7. Bake for 1 hour and 20 minutes or until a tooth pick comes out clean.
8. Remove from oven and allow to cool.
9. To make glaze, mix powered sugar and lemon juice. When the cake has cooled drizzle the glaze over it.

Italian Braciole

Braciole are slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. This is my very favorite Italian meal!

Ingredients:

1/2 cup bread crumbs( i use regular white bread torn up)
1 garlic clove, minced
2/3 cup grated Pecorino Romano
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
1 egg
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak


Directions:

Mix everything except the the steak in a medium bowl to blend.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Place rolled Braciole in your tomato sauce, let simmer 3 hours.

Or you can place braciole in a casserole pan, pour tomato sauce over. Cover with foil and bake at 350 degrees at least 1 1/2 hours turning over every 30 minutes.

Remove string

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

Chicken Sausage Rigatoni

This is a healthy and nutritious delicious meal that the entire family will love!

Ingredients:

1 lb Rigatoni Pasta
1 pint Cherry Tomatoes
2 Green Bell Peppers
1 large onion
4 springs of Thyme, stems removed
1 Tbsp olive oil
1 pkg Italian Style Chicken Sausage
Salt and pepper to taste
Parmesan Cheese

Directions:

1.  Heat oven to 400 degrees
2.  Chop bell peppers into pieces roughly the same size as the cherry tomatoes. Cut the onion into quarters.
3.  In a medium bowl, place the cherry tomatoes, chopped peppers and onion. Add the olive oil and stir gently to coat all the vegetables. Place vegetables in a shallow baking sheet.
4.  Sprinkle with salt and pepper and add thyme leaves.
5.  Roast vegetables for approx 20 minutes, or until the tomatoes are soft and begin to loose their juices.
6.  When the vegetables are half done, prepare the pasta according to the package directions.
7.  Remove the vegetables from the oven and set aside for a moment.
8.  When the pasta is finished cooking, drain and toss with the roasted vegetables (including all their juices!)
9.  While the pasta is still cooking, place the Chicken Sausage in a skillet with about 1/2 inch of water. Bring the water to a simmer and cook covered for approx 8 minutes, or until heated through.
10. When the sausage is done, allow to cool for a few minutes to let juices redistribute.
11. Slice the sausage at an angle and serve over the rigatoni and vegetable mix.
12. Sprinkle with Parmesan cheese

Cheesy Smoked Sausage & Potato Casserole Recipe

This is such an easy to make casserole that will have the entire family will raving about!

Ingredients:

3 Cups Potatoes, peeled, boiled and cubed (approx. 1 lb)
1 lb Skinless Smoked Sausage
4 tbsp Butter
4 tbsp Flour
2 cups Milk
1/2 tsp Salt
1/4 tsp Pepper
1/8 tsp Paprika
1/2 lb Velveeta cheese, diced
1/2 cup Shredded Sharp Cheddar Cheese

Directions:

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
2. Preheat oven to 350°F
3. Place potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
4. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.)
5. Pour cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
6. Bake for 35-45 minutes (watch, until golden brown on top).

Cajun Chicken Stuffed With Pepper Jack Cheese & Spinach

This is my very favorite way to prepare chicken breasts!

Ingredients:

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded
1 cup frozen spinach, thawed and drained
2 tbsp olive oil
2 tbsp Cajun seasoning
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions:

1. Preheat oven to 350 degrees.

2. Flatten the chicken to 1/4-inch thickness.

3. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

4. Combine the Cajun seasoning and breadcrumbs together in a small bowl.

5. Spoon about 1/4 cup of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used, because you'll be glad at the end that you did!

6. Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken.

7. Place the chicken seam-side up onto a tin foil-lined baking sheet). Bake for 35 to 40 minutes, or until chicken is cooked through.

8. Remove the toothpicks before serving. Count to make sure you have removed all of the toothpicks. Serve whole or slice into medallions.

Mint Brownies

These tasty treats are perfect for St. Paddy's Day!

Ingredients:

Ingredients for Brownies:
2 cups butter (melted)
3/4 cups cocoa
2 1/4 cups sugar
6 eggs (beaten)
2 cups flour
1/8 teaspoon salt
2 teaspoon vanilla
Mint chocolate chip brownies

Ingredients for Mint Frosting:
Mint frosting
4 cups powdered sugar
1/2 cup butter
5 Tablespoons milk
6 drops green food coloring
2 teaspoons mint or peppermint extract

Ingredients for Top Layer:
1 bag of semi-chocolate chips

Directions:

1.  Preheat oven to 350 degrees
2.  Combine the butter, cocoa powder, sugar and beaten eggs and mix well.
3.  Add flour, salt, and vanilla to the mixture.
4.  Pour into 9″ x 13″ pan.
5.  Bake at 350 degrees for 23-25 minutes.
6.  Cool completely.
7.  Make Frosting by combining butter and powdered sugar and then other ingredients, mixing on medium-high speed.
8.  Spread frosting on chilled cake and then chill again.
9.  Melt a bag of semi-sweet chocolate chips by pouring into microwave safe bowl and microwaving on high 30 seconds and then stirring - repeat until melted.
10. Spread for top layer.
11. Chill.

Gluten-Free Buttermilk Doughnuts

This is one of the best gluten-free doughnut recipes ever!

Ingredients:

For Doughnuts -
Vegetable oil for deep frying
1 egg
1 cup buttermilk
2 tablespoons butter, melted
2 1/2 cups gluten-free all-purpose rice flour blend
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder

For Chocolate Glaze -
1/2 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 tablespoon butter, melted
3 to 4 teaspoons milk

Directions:

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.

2. To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.

3. Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.

4. Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.

Texas Chili Cookoff

For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time the Rodeo comes to town. It takes up a major portion of the parking lot at the Astrodome.

The notes are from an inexperienced Chili taster named "FRANK", who was
visiting Texas from the East Coast:

Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The Judge #3 called in sick at the last moment and I happened
to be standing there at the judge's table asking for directions to the
Budweiser truck, when the call came in. I was assured by the other two
judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting, so I
accepted."

Here are the scorecards from the event:

Chili # 1 Mike's Maniac Mobster Monster Chili:
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy shit, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy.

Chili # 2 Arthur's Afterburner Chili
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what
I'm supposed to taste besides pain. I had to wave off two people who
wanted to give me the Heimlich maneuver. They had to rush in more beer
when they saw the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now. Get
me more beer before I ignite. Barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting shit-faced from
all of the beer.

Chili # 4 Bubba's Black Magic
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable
to taste it. Is it possible to burn out taste buds? Sally, the barmaid,
was standing behind me with fresh refills. That 300-LB. bitch is
starting to look HOT ... . . just like this nuclear waste I'm eating! Is
chili an aphrodisiac?

Chili # 5 Linda's Legal Lip Remover
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
paramedics. The contestant seemed offended when I told her that her
chili had given me brain damage. Sally saved my tongue from bleeding by
pouring beer directly on it from the pitcher. I wonder if I'm burning my
lips off. It really pisses me off that the other judges asked me to stop
screaming. Screw those rednecks!

Chili # 6 Vera's Very Vegetarian Variety
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and
garlic. Superb!
Judge #3-- I shit myself when I farted and I'm worried it will eat
through the chair. No one seems inclined to stand behind me except that
slut Sally. She must be kinkier than I thought. Can't feel my lips
anymore. I need to wipe my ass with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. I should take note that I am worried
about Judge #3. He appears to be in a bit of distress as he is cursing
uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds
like it is made of rushing water. My shirt is covered with chili, which
slid unnoticed out of my mouth. My pants are full of lava like poop to
match my shirt. At least during the autopsy, they'll know what killed
me. I've decided to stop breathing, it's too painful. Screw it; I'm not
getting any oxygen anyway. If I need air, I'll just suck it in through
the 4-inch hole in my stomach.

Chili # 8 Tommy's Toe-Nail Curling Chili
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild
nor hot. Sorry to see that most of it was lost when Judge # 3 passed
out, fell over and pulled the chili pot down on top of himself. Not sure
if he's going to make it. Poor dude, wonder how he'd have reacted to
really hot chili?

Homemade Marshmallows

Nothing better than homemade marshmallows in hot chocolate on a cold winter night…

Ingredients:

2 cups granulated sugar
1 Tbsp light corn syrup
1.5 cups water, separated
4 Tbsp unflavored gelatin
1 Tbsp vanilla extract
2 egg whites
1/3 cup sifted powdered sugar, for dusting
1/3 cup cornstarch, for dusting
Optional food coloring or flavoring

Directions:

1. Combine the cornstarch and powdered sugar in a small bowl. Prepare a 9×13 pan by spraying it with nonstick cooking spray, and sprinkle a generous dusting of the sugar/starch mixture over the entire pan. Set the pan aside while you prepare the marshmallow, and save the sugar/starch mixture for later use.

2. Combine the granulated sugar, corn syrup, and ¾ cup water in a large pot over medium heat. Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil. Continue boiling until mixture reaches 260 degrees (hard-ball stage). This process will take awhile, so move on to the next two steps while the sugar syrup cooks, but be sure to check the sugar syrup frequently so that it does not go above 260 degrees.


3. While the sugar syrup cooks, prepare the gelatin mixture. In a small saucepan, combine 3/4 cup water and the vanilla extract. Sprinkle the gelatin over the top and stir briefly. Let the gelatin sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colors or flavors, if desired. I recommend using a few drops of food coloring and 1-1.5 tip of flavored extracts, but the exact quantity will depend on your taste and the strength of your extracts. It is better to start with less and then add more at the end if you want a stronger flavor.

4. While the sugar syrup is boiling and the gelatin is softening, place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. Once the sugar syrup nears 245 degrees, begin to beat the egg whites. Beat them until they hold firm peaks, but do not over beat or they will be crumbly. If the egg whites are ready before the sugar syrup reaches the correct temperature, stop the mixer until the sugar syrup is ready.

5. Whisk the gelatin mixture into the sugar syrup. This mixture now needs to be poured into the egg whites. If your saucepan has a spout you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters. With the mixer running on low, carefully pour the hot syrup in a thin stream into the egg whites. Once all of the sugar syrup is poured, turn the mixer to medium-high. Continue to beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.

6. Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula. Let the marshmallow sit at room temperature for several hours or overnight to fully set the marshmallow.

7. Once the marshmallow has set, dust your workstation with a generous layer of the sugar/starch mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it facedown on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more sugar/starch.

8. Spray a large, sharp chef’s knife with nonstick cooking spray. Cut the marshmallow block into small 1″ squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow. Dredge the cut edges of the marshmallows in the sugar/starch mixture so that they are not sticky. Your marshmallows are now ready to eat! They are best soon after they are made, but if your environment is not too humid, you can store them up to a week in an airtight container at room temperature. You may need to dredge the sides in sugar/starch again if they get too sticky.

Cheesy Ham Biscuit Pull Aparts

This is divine cheesy decadence! This is my absolute favorite breakfast biscuit, but it works well with any meal!

Ingredients:

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I prefer the buttery flavor).
1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic

Directions:

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 – 25 minutes or until golden brown. You can either cut into squares or just pull them apart.

Stuffed Cabbage

Want a tasty meal in a quick minute? These are so easy to make and the family simply adores them!

Ingredients:

2 heads green cabbage
3lbs ground turkey (or beef)
3 cups cooked brown rice
2 eggs
salt and pepper (to taste)
1 large can Tomato soup (low sodium)

Directions:

1. Core cabbage and put in big pot of water and boil, removing ea. leaf as it is cooked.
mix cooled rice with meat, eggs, salt and pepper.

2. After the cabbage has cooled, slice off a thick chunk and stuff with handful of the meat/rice mix and roll up, folding the sides (like a burrito).

3. Bake in 170 oven for 30 minutes uncovered.

4. Add soup with 1/2 can water and pour over,cover and bake another 45 minutes.

5. Serve.

Tator Tot Taco Bake

Before I retired, I liked to prepare this nicely seasoned casserole ahead of time and freeze it for later use. It's pairs well with a nice tossed green salad.

Ingrediets:

1 lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce

Directions:

1. Preheat the oven to 375 degrees.
2. Spray a 913 inch baking dish with cooking spray.
3. Heat a skillet to medium high heat.
4. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat.
5. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
6. In a large bowl combine ground beef mixture, half of the Mexican cheese blend, and all of the tater tots.
7. Stir well to combine.
8. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish.
9. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer.
10. Pour the remaining enchilada sauce over the tater tots.
11. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

Doughless Pizza

An old family favorite that comes out perfect everytime! If you love pizza, you’ll want to try this!

Ingredients:

For the Crust:
8 oz package of full fat cream cheese
2 eggs
1/4 tsp black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Toppings:
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese

Suggested Toppings – pepperoni, ham, sausage, peppers, onion, jalapeno, olives, tomatoes

Directions:

1. Preheat oven to 350°F
2. Coat a 9×13 baking dish with cooking spray.
3. With a hand mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until well mixed.
4. Spread into baking dish.
5. Bake for 12-15 minutes, or until golden brown.
6. Allow to cool for 10 minutes.
7. Serve