Deviled Stuffed Mushrooms

1 pound medium-sized fresh mushrooms
3 ounces cream cheese, softened
1 cup deviled ham
1 1/4 cup soft bread crumbs, divided
1 teaspoon onion powder
1/4 teaspoon black pepper
3 tablespoons butter, divided



Directions:

Rinse, pat dry and remove stems from mushrooms and set aside. Chop enough stems to make 1/2 cup; reserve for later use. In medium bowl, combine cream cheese, deviled ham, 1/2 cup bread crumbs, reserved chopped stems, onion powder and black pepper.

In a saucepan, melt 2 tablespoons butter. Lay out all mushroom caps on paper towel, tops up. Brush with melted butter. Mound stuffing into each cap. Place in shallow glass baking dish and flatten stuffing mound slightly with spoon. (This will keep bread crumbs from falling off.) Melt remaining butter and stir in remaining bread crumbs. Sprinkle over stuffed mushrooms. Bake in preheated 350 degrees oven about 15 minutes

stuffing cupcakes

I pressed an even amount of stuffing into 12 muffin cups and topped with a scoop of taters. I topped each cupcake with a bit of shredded cheese and a sprinkle of dried parsley and placed into a 400 degree oven for about 7-8 minutes.

hippy bars

dates, agave nectar, rolled oats, sunflower seeds, walnuts, almonds, flax and hemp seeds or what ever you like just toss in and coat with agave nectar,put in lined pan, place in fridge..when hard just cut into bars

Clam Chowder

* 2 tbsp. butter
* 1/2 cup diced celery
* 1 cup diced onion
* 1/4 tsp. chopped garlic
* 2 tbsp. flour
* 1 quart milk
* 1 cup clams (in juice)
* 1 cup diced potatoes
* 1 tbsp. salt
* 1/4 tsp. white pepper
* 1 tsp. dried thyme
* 1/2 cup heavy cream

Melt butter over medium heat in a large soup pot.

Add onion, celery, leeks, and garlic. Saute for 3 minutes, stirring often.

Remove from heat. Stir in flour. Mix well.

Add milk. Whisk it like you really mean it!

Set a colander over soup pot. Pour clams into the colendar, allowing the juice to drain into the pot. When completely strained, set clams aside.

Return pot to heat (med-high heat) and slowly bring to a boil, stirring constantly.

Add potatoes and seasonings. Reduce heat to low.

Let simmer for 10 minutes.

Add clams and let simmer an additional 6-9 minutes, stirring occasionally.

Stir in heavy cream. Let simmer another minute or two.

Serve in hot sourdough bread bowls or in your favorite cup or bowl.

chicken enchilada soup

my new favor tie soup!

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups Masa Harina (Mexican flour)
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound processed American cheese (Velveeta works great!), cut into small cubes
3 pounds cooked, cubed chicken breast
Mixed cheese shreds, fresh pico de gallo, and crunchy tortilla strips


In large pot, combine oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes).

In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.

Add Masa Harina "rue" to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.

Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.

Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.

Add chicken; heat through.

Ladel into BIG ;) soup bowls.

Top with mixed cheese shreds, pico de gallo, and tortilla strips

foccacia tiles

* 4 cups all-purpose flour
* 1/4 tsp. active dry yeast
* 1-1/2 tsp. salt
* Olive oil
* Toppings such as toasted pumpkin seeds, oil-packed dried tomatoes, pitted olives, thinly sliced limes, and/or thinly sliced roma tomatoes
* Seasonings such as smoked paprika, ground cumin, oregano, or sea salt

Directions

1. In large bowl combine 3 cups of the flour, the yeast, and salt. Add 1-2/3 cups warm water (120 degrees F. to 130 degrees F.). Stir until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let dough stand at room temperature for 12 to 24 hours.

2. Line a 15x10x1-inch baking pan with parchment paper. Brush parchment with olive oil. With a fork, stir the remaining 1 cup flour into the dough. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough into pan (dough will be sticky). Cover; let rest for 1 to 1-1/2 hours or until puffy.

3. Preheat oven to 400 degrees F. Using a sharp, floured knife, score dough into 6 portions. Gently press desired toppings into surface of dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30 to 35 minutes or until golden brown.

4. Transfer to wire rack. Cut into 6 tiles. Serve warm. Makes 6 tiles, 12 servings

BBQ Chicken

* 2 3-1/2-lb. whole chickens
* Kosher salt and freshly ground pepper
* 1/2 cup butter
* 1 cup finely chopped onion
* 1 Tbsp. chopped fresh garlic
* 2 Tbsp. kosher salt
* 1-1/2 tsp. crushed red pepper
* 1 Tbsp. paprika
* 1 Tbsp. chili powder
* 1/2 tsp. freshly ground black pepper
* 2 cups cold water
* 1-1/4 cups cider vinegar
* 1 cup packed dark brown sugar
* 2 Tbsp. Worcestershire sauce
* 1/4 cup molasses
* 1 cup tomato paste
* Peanut oil
* Water

Directions

1. Cut up chicken, leaving drumsticks and thighs attached. Season chicken with salt and freshly ground black pepper. Refrigerate, covered, until ready to use (up to 24 hours).

2. For sauce: In large nonreactive saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat until onion is tender. Add crushed red pepper, paprika, chili powder, and black pepper; cook and stir for 1 minute.

3. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a simmer over low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is thickened, stirring occasionally. Taste for seasoning, adding additional salt if needed. Remove 1-1/2 cups of the sauce to prepare chicken. Store remaining in the refrigerator; reheat to serve.

4. For chicken: Preheat oven to 325 degrees F. Heat 1/4 inch oil in a 12-inch skillet over medium heat. Working in batches, place chicken, skin side down, in skillet. Cook until well browned, turning once, about 5 minutes.

5. Transfer browned chicken to two 2- to 3-quart rectangular glass or nonreactive baking dishes. Place skin side up, adding breast portions to one dish and leg portions to the other. Add 2 tablespoons water to each baking dish.

6. Spoon reserved 1-1/2 cups barbecue sauce over chicken.* Cover chicken with parchment paper and then cover tightly with foil. (Refrigerate until ready to bake). Bake leg portions for 70 to 75 minutes and breast portions for 30 to 40 minutes (170 degrees F).

7. Increase oven temperature to 450 degrees F. Uncover chicken and spoon on additional sauce. Bake, uncovered, for 10 to 15 minutes or until well-glazed and meat is very tender. Serve with remaining barbecue sauce. Store any remaining barbecue sauce, covered, in the refrigerator for up to 1 week. Makes 12 servings.

*Be sure that the sauce used on the uncooked chicken is kept separate from sauce for serving.

easy chai tea

* 2 chai tea bag
* 1 cup water
* 1/2 cup nonfat milk (whichever milk you prefer, I just like skim)
* 1/2 teaspoon agave

Place water and tea bag in a small saucepan over high heat.

Bring to a boil, then lower heat and simmer for about ten minutes, until the water is reduced by half. If less than 1/2 cup of water remains after ten minutes, just top up with more water.

Remove tea bag and stir in milk and honey or sugar. Allow the chai to just return to a boil, then pour into a mug and serve.

Note that if you let chai sit for too long, it will form a "skin." This is normal, but if you'd rather not have it, periodically stir your chai while you enjoy it.
Also I love mine strong so you might want to try just one tea bag.

rice crispy seed bars

recipe from cookies and candids

This recipe makes 2 dozen squares.

Ingredients:
2 tsp. cold-pressed sesame oil
1/2 cup brown rice syrup
2 Tblsp. sesame tahini (or other nut butter of choice)
2 tsp. pure vanilla extract
6 cups plain unsweetened crispy brown rice cereal
1/2 cup pumpkin seeds
1/2 cup dried dates, chopped
1/2 cup dried cherries, chopped

In a large pot, heat oil, rice syrup, and tahini; stir until bubbly. Remove from heat and stir in vanilla.
Add remaining ingredients, mixing well with a wooden spoon.
Spoon mixture into a 13×9 inch pan and press flat. Allow to sit at room temperature until set.
Then, cut into squares and store in an airtight container at room temperature.

stuffed zucchini

I will be adding my photo any day
I found this great site zucchini recipes that has so many different recipe. This is kind of like one there but I changed it.
4 zucchini, 1/2 pound each
1 tablespoon butter
1 Tablespoon olive oil
2 scallions, chopped or 1/4 onions
6 slices of bread (i dried mine for about 5 hours)
4 eggs
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, chopped
1/2 cup grated Parmesan cheese
salt and black pepper, to taste


Directions:

Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4 inch thick. Drop shells into boiling water and boil for 5 minutes. Chop pulp and saute in butter and oil. Add scallion or onions; saute 3 minutes longer. Remove from heat. Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and bread crumbs to pulp mixture ( i let mine soak in for about 30 min). Spoon into zucchini shells which have been drained. Top with grated cheese. Place into a baking dish Add 1/2 inch of water and bake, uncovered, in preheated 350F oven for about 30 minutes. Let stand 5 minutes, then serve.

mongolian beef

not my photo
Sauce:

2 t. vegetable oil
1/2 t. minced ginger
1 T. chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

1 cup vegetable oil
1 lb. flank steak
1/4 cup cornstarch
2 large green onions

Make sauce by heating 2 t. vegetable oil in medium saucepan over low/medium heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before garlic scorches. Dissolve brown sugar in the sauce, raise heat and boil the sauce for 2 to 3 minutes or until it thickens. Remove from heat.

Slice flank steak against the grain into 1/4" thick bite sized slices. Dip the steak pieces into the cornstarch to apply a thin dusting to both sides of each piece of beef. Let the beef sit for 10 minutes so the cornstarch sticks.

Heat one cup oil over medium heat until hot but not smoking. Add beef and saute for 2 minutes or until the beef just begins to darken on the edges. Remove steak and pour oil out of the wok or skillet. Put the pan back over the heat and add the meat back into the pan, simmering for a minute. Add sauce and cook while stirring. Add all green onions. Cook for one more minute and remove to serving plate.

Stolen Shrimp Adobo Recipe

this recipe and photo was stolen by me from Jana :)
Ingredients:
1 lbs fresh shrimp / shelled or not depending on you, pat dry with paper towel
1/2 tsp chili powder
1/4 soy sauce but reduce if shelled
1/2 stick butter
2 tbs cooking oil
3-5 gloves garlic minced
black pepper

Heat oil and butter at high heat on a wok or skillet, saute garlic for a minute, add the chili powder. Add in the shrimp, pour in the soy sauce and pepper. Make sure its on high heat and keep stirring until the sauce is reduced but not dry, it will only take for about 5 minutes. Turn off the heat and serve hot with rice.

spinach and garlic

2 large bunches of spinach, about 1 lb (I used frozen and let it defrost in bag)
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste

1 Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

2 Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

3 Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
4 After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

Serves 4.

Avocado Egg Rolls

1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags. Slice egg rolls diagonally across middle and serve with the Tamarind Cashew dipping sauce.

tamarind cashew dipping sauce

1/2 cup cashew nuts chopped
2/3 cup fresh cilantro
2 x garlic cloves quartered
2 x green onions chopped
1 tbl sugar
1 tsp freshly-ground black pepper
1 tsp cumin
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp
1/2 cup honey
1 pch ground saffron
1/4 cup olive oil
Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped. They should be about half the size of a grain of rice.
Combine the vinegars, honey, tamarind and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely. Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds). Pour blended sauce into small bowl and add oil. Stir by hand. Cover and refrigerate at least 30 minutes before serving.

Balsamic and Mustard Dressing

Ingredients
1/2 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons spicy brown mustard
1 teaspoon agave (or honey)
1 clove garlic, minced
freshly ground black pepper to taste
salt to taste
I just add everything to my dressing bottle and shake very well

Wendy's Spicy Chicken

This is my boys all time favorite chicken recipe. If they see chicken out the first thing they do is smile and say: " Are you making wendy's chicken?!)
Ingredients
6-8 cups oil ( use only about 1 inch that covers my pan, adding more if needed)
1/3 cup red hot pepper sauce
2/3 cup water
1 cup flour
2 1/2 teaspoons salt
4 teaspoons (or less if you don't like it spicy)cayenne pepper
1 teaspoon pepper
1 teaspoon onion powder
2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets ( i cut mine in half because to me they are to big. I sometimes cut into strips and use these on salad or like chicken nuggets)(make sure you cute the meat before cooking)
4 plain hamburger buns
8 teaspoons mayo
4 lettuce leaves
4 slices tomatoes
Directions
Preheat 6 to 8 cups(or 1 inch if using frying pan) of oil in a deep fryer to 350 degrees. Combine the pepper sauce and water in a small bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated.
Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. On each of the bottom buns, stack one piece of chicken. Flip the top half of each sandwich onto the bottom half and serve hot.

eggnog

Ingredients:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
4 egg whites*
Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.

Southwestern Chicken Quesadillas

Ingredients
12 (6- to 8-inch) tortillas
1 cup salsa
1 cup shredded cooked chicken
1/3 cup black beans, drained and rinsed
1/2 cup fresh corn
1 cup shreddedMonterey Jack or Mexican blend cheese
1/4 cup fresh cilantro
Instructions
1. Preheat the oven to 450F.
2. Arrange 6 tortillas on baking sheet coated with nonstick cooking spray. Spread salsa on top of tortillas. In a small bowl, combine chicken, black beans, corn, cilantro and cheese. Spoon equal portions on top of tortillas. Top each with another tortilla, pressing to adhere.
3. Bake 5 to 8 minutes or until cheese melts and filling is heated through. Use pizza cutter to cut into wedges. Yield: 6 quesadillas

Moist Banana Bread

1 to 1-1/2 cups mashed ripe bananas (about 3 to 4 ripe bananas)
1/2 cup melted butter
1 cup granulated sugar
1/4 cup milk
2 cups all-purpose flour
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt · 2 eggs
1 tsp vanilla
1/4 cup milk

Preheat oven to 350°F . Grease bread pan. In a bowl, combine mashed bananas, butter, sugar and 1/4 cup milk. Mix. In a large bowl, sift together flour, baking powder, baking soda and salt. Add the banana mixture. Beat on medium speed with an electric mixer for 2 minutes. Add eggs, vanilla and 1/4 cup milk. Beat on medium speed for 1 minute. Transfer batter to a prepared pan and spread evenly. Place in the middle rack of the oven. Bake for about 55 minutes, or until toothpick comes out clean. Remove from the oven and let it cool in pan for 10 minutes. And then remove banana bread from pan and let cool completely on wire rack.
Cooking Tips:For the most flavourful and moist banana bread, use bananas that are very ripe, with brown spots all over the peel, and mash it well.

Gingerbread Waffles

I found this a few years ago on the internet and these are GREAT!

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping.

Preheat waffles iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Mulled Maple Syrup

2 cups maple syrup
1 cinnamon stick
1 large piece orange rind
3 whole cloves
Place syrup in a small sauce pot. Turn heat on low. Add cinnamon stick to the pot. Stud the orange rind with cloves and simmer for 15 minutes. Remove spices with slotted spoon and transfer to a serving pitcher.And, just to up the ante a little bit, this was also on the same episode, and I think I'm going to add it to our breakfast, too. great with gingerbread waffles

Toffee Hot Chocolate

4 cups whole milk
1/2 cup water
1/2 cup sugar
6 ounces bittersweet chocolate, chopped
2 ounces butterscotch chips
1 canister whipped cream, available on dairy aisle
1 toffee bar, crushed (recommended: Heath bars)
Heat milk, water, sugar to a boil, remove from heat and stir in chocolate and butterscotch chips until they melt into milk. Pour into small mugs or cups and top with whipped cream swirls and crushed toffee.

Chicken Wraps

OK I used this with a rotisserie chicken but with all the turkey some people have after thanksgiving I'm sure it will work with turkey also.

I used..
1 rotisserie chicken picked clean
1 onion
olive oil
2 cloves of garlic
wraps
salsa
shredded cheese
lettuce
anything else you want to top it off with

Chop the onion and garlic fine and saute in olive oil until soft. Add chicken meat and salt to taste. Top large wrap or a fajita with chicken mixture and top with what you like. We used salsa, cheese, sour cream and lettuce.

Fennel Salad

I'm posting this since Alana keeps losing this recipe.. I'm glad you enjoyed it while you were here!
2 bulbs of fennel tops cut off, wash bulbs , cut in 1/2 and slice thin
2 TBLS lemon juice
1 TBLS olive oil
S&P to taste
1 tsp of sugar or agave
mix and refrigerate for a few hours
You can add some of the fennel tips if you like. (to bitter for me)

Empanadas

Jana's photo
filling:
4 slices of bacon, half of large onion, 1 tbsp cooking oil, 2 cloves garlic chopped, 1 pound ground pork or chicken, 2 tbsp ketchup,half tsp brown sugar, 1 cup sweet potato chopped, 2 tbsp water, 2 tbsp parsley or coriander, 2 tbsp soy sauce, salt and pepper to taste. 2 hard boiled egg chop.
2 cups oil for frying
1 egg white
pastry:
2 cups flour
1 egg beaten
1 stick butter melted
1/2 cup water
1 tbsp granulated sugar
Filling:
heat 1 tbsp oil in frying pan, add bacon onion and garlic stirring regularly for 5 minutes. Add meat and cook for another 5 minutes breaking up lumps with fork, add sweet potatoes, ketchup, sugar, water, soy sauce, salt and pepper. Cook until sauce is slightly dry, sprinkle parsley.
Pastry:
combine flour, egg, water, sugar and butter until well blended. Cut in 12 even sizes.
Flour your board, roll each into a ball then platen with rolling fin, fill it with 1 tbsp of filling mixture and place couple cuts of egg, brush edge with egg white and seal, to make it fancy press your fork on the sealed side to make a nice design.
heat oil and fry until golden and dry it on paper towel. Enjoy
THANK YOU JANA FOR THE RECIPE!

Batter Fried Chicken

Grandmom Fritz's recipe, I have tried this and it is soooo good. I also used it for chicken strips instead of the cup-up frying chicken.

1 cut up frying chicken
1 cup flour
1/4 tsp salt
1/8 tsp pepper
1 cup beer
3 cups of veg oil

sift together 1 cup of lour, salt and pepper. Make a well in the flour add one cup of beer into stream stirring, continue to stir the batter to remove any lumps and let it stand at room temperature, cover with plastic for 3 hours , stir batter before using it. coat uncooked chicken with batter and fry in hot oil

Fries and Gravy

not my photo

I saw this on the food network and had no idea it was a "Baldimore" thing. I grew up eating this! Our fries came in a tin pie pan with gravy all over them from John's deli.

Cook fries and pour brown gravy over them :) add chesse if you want too.

southwestern eggrolls

Ingredients:
1 1/2 cups grilled chicken
2 pieces grilled Canadian bacon (or regular bacon)
3/4 cup drained black beans
1/2 cup corn kernels
1/3 cup chopped red pepper (fire roasted)
1 tbsp chopped jalapeno (fire roasted)2 chopped green onions
3/4 cup shredded monterey & cheddar cheese
1/2 tsp garlic powder
2 tbsp bbq sauce
6-7 burrito sized flour tortillas

Ingredients for Dip:
1 mashed avocado
3/4 cup light ranch dressing
1 tbsp chopped cilantro
1 tbsp chopped tomato
1 tbsp chopped onion
1 tsp chopped jalapeno (fire roasted)few cracks black pepper

In a bowl, combine chopped chicken, Canadian bacon, red peppers, green onions and jalapenos.
Stir in black beans and corn.
Add garlic powder and bbq sauce.
Stir in shredded cheese.
Cut flour tortilla in half.
Spoon mixture into center of tortilla.
Fold over sides and roll up.
Spray with canola oil and bake in preheated 425 (F) oven for 10-15 minutes or until crisp and golden.
Makes 12-14 rolls. Easily doubles for larger parties.Cut rolls in half before serving for easier bites to eat or leave the rolls whole to ensure maximum heat retention.

Chop cilantro, onion and tomato.
Combine mashed avocado and light ranch dressing.
Stir in cilantro, onion and tomato.
Makes 1 1/2 cups dip so there is plenty to go around!

Chicken Parmigiana

3/4 Cup plain breadcrumbs

3/4 Cup grated Parmesan cheese

8 (about 1 1/2 pounds total) chicken cutlets, or 4 boneless, skinless chicken breasts, halved horizontally

Salt and freshly ground pepper

1 large egg, lightly beaten

2 Cups jarred tomato sauce or easy chunky tomato sauce

1/4 Cup olive oil

6 Ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

Directions

Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

Chicken with Prosciutto and Sage

1/4 Cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 (6 to 8 ounces each) chicken cutlets
4 (3 ounces) thinly sliced prosciutto
4 Teaspoons olive oil
3/4 Cup dry white wine
1/3 Cup reduced-sodium canned chicken broth
1 Tablespoon cold butter
Directions
In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Baked Oatmeal

This is the best tasting oatmeal I have ever had in my life.
3 cups of milk
2 eggs
3 TBLS. melted butter
1/3 cup maple syrup
2 tsp. vanilla
2 tsp cinnamon
1/4 tsp. nutmeg
dash of salt
2 cups of rolled oats
mix together first 8 ingredients. Fold in oatmeal and pour into a greased 2 qt baking dish. cover with plastic wrap and refrigerate at least 6 hours but I do this at night and put it in in the morning. REMOVE plastic wrap and bake in preheated oven at 350 fore 45 min, stirring once or twice (its ok if you forget like I do sometimes :))Top with nuts, fruit, milk, maple syrup or what ever you like

sweet potato french fries

three or four sweet potatoes, wash, then parboil for about 10 minutes. Peel and cut into strips. Heat deep fat to 370 degrees F. Fry the strips in hot fat until they are golden brown. Drain on paper towel. You can add salt or sugar after they are done.

Spinach Artichoke Dip

posted per request of Middle Child

1 cup canned artichoke hearts or frozen artichoke hearts, chopped

8 ounces cream cheese

1/2 cup spinach, chopped, thawed

1/2 cup parmesan cheese, Grated

1/2 teaspoon red pepper flakes, Crushed

1/4 teaspoon salt

1/8 teaspoon garlic powder

pepper

Cracker, chips, veggies or toasted -bread

Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 min.Drain.Heat cream cheese in small bowl in microwave set on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well.

Add remaining ingredients to the cream cheese and combine. Serve hot.

Bean Burgers

1 can of black beans
1/2 cup of salsa
1/2 cup of bread crumbs
Mash beans add salsa and bread crumbs. Make 4 patties, heat skillet add olive oil and cook about 2 min each side, top as you would any burger.Great for when we're not in the mood for meat.

Spinach Stuffed Pasta Shells

1 (12 ounce) package jumbo pasta shells
1 (32 ounce) jar spaghetti sauce
2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese, grated or shredded
1/2 cup diced onions2 tablespoons Italian seasoning
1 (10 ounce) package frozen spinach, thawed, and squeezed dry
Cook jumbo shells according to package directions. Drain and set aside. Pour 1/2 of spaghetti sauce into crock pot. In a medium bowl, combine spinach and remaining ingredients, mixing well. Stuff each pasta shell with spinach mixture and layer in crock pot. Pour remaining spaghetti sauce over shells. Cook on LOW for 4 hours.

Bulgogi

I got this from someones bog but I really can't remember who's! (sorry) Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat and then eaten as a whole. Or you can pile it up on rice.
1 lb. pork or beef meat cut into strips
4 tbs. chili paste
sweet onion: small one is more recommended.
3 stalk scallions
2tbs.sugar
4 tbs. olive oil
Combine and mix all ingredients expect scallions. Marinate the mixed ingredient for about an hour or more.heat the pan and put your marinated Bulgogi/onions. Cook until just a little bit of sauce remains in the pan. When it is done, put scallions on top and then serve. Husband use to eat this a lot when he did his year over in Korea

spilt pea soup

INGREDIENTS
2 cup chopped onion
2 teaspoon oil
2 pound dried split peas
2 pound ham bone and meat
salt and pepper to taste
DIRECTIONSIn a medium pot, saute onions in oil. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper.Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

coconut biscuits

2 cups of flour
3/4 flake coconut, toasted
2 TBLS sugar
1 TBLS baking powder
1/2 tspm salt
1/3 c crisco shorting
1 cup milk
1/2 tsp vanilla
heat over to 425 grease baking sheet
combine flour, coconut, sugar, baking powder and salt in bowl. cut in shorting. combine milk and vanilla. add to dry ingredients mix with fork until particles are moistened and cling together. drop TBLSs onto baking sheet
bake for 12-14 min

almond crusted chicken

seasoned breadcrumbs

almonds

I forgot this recipe LOL I will try and make it this week and rememeber it...

the roasted asparagus you see is from the recipe below

roasted asparagus or carrots

heat oven to 400 in baking pan place a bunch of asparagus (washed and trimmed) drizzle olive oil over it and add salt and pepper. back about 15-20 min you can also do carrots this way but you need to let the carrots cook longer.

Stuffed Jalapenos

My husband loves it take this when he goes hunting.
about 20 whole jalapeno peppers
6 oz of cream cheese
1 cup of cheddar cheese
2 green onion sliced
Rinse and drain jalapeno peppers. Slit lengthwise on one side; remove seeds and veins, leaving stem attached. (Use gloves because the oil from the peppers are very hot!)Stuff each pepper with cheese mixture. Place on baking sheet and bake at 350 for about 40 min

BBQ Ribs

2 slabs baby back ribs (about 3 pounds)

salt and freshly ground black pepper

Thyme

Olive oil

Cooking Instructions

Preheat oven to 250 degrees F. Put 2 slabs of baby back ribs (about 3 pounds) on a baking sheet. Season the 2 slabs of ribs with salt, pepper, fresh thyme and some olive oil. Place them in the oven and bake -- low and slow -- for 2 1/2 hours.

Baste the ribs with your favorite BBQ sauce and let them continue cooking, basting once every 15 minutes until the 2 1/2 hour cooking time is finished. When the ribs are cooked, take them out of the oven. Cut ribs straight through on an angle.

Chicken Skewers

chicken breasts cut into strips

marinade:

2 tbsp soy sauce

1 tsp garlic powder

1 tsp dried basil

½ – 1 tsp cayenne pepper (try 1/2 tsp the first time you try these..very spicy!)

lime juice from ½ lime

black pepper

Add soy sauce, garlic powder, dried basil, cayenne pepper, olive oil, lime juice and black pepper. Seal bag and incorporate. Allow to marinade for at least ½ hour.Be sure to wash your hands after handling raw chicken.Fire up your grill on high!Place chicken skewers on grill. Because they are so thin, they cook fast. About 3-4 minutes per side.wrap the skewers in aluminum foil for a few minutes right after they come off the grill, so they steam a little and get extra juicy

Beef BBQ skewers

2 cup red wine vinegar
1/4 cup of soy sauce
3 tablespoons coarsely chopped garlic
2 tablespoons honey
2 tablespoons olive oil
2 tsp. black pepper
2 tsps. Worcestershire sauce
2 tsps. A1 sauce
1/2 tsp. salt
1 tablespoon of crushed pepper or cayenne pepper
2 LBS sirloin steak, jerky style
In a large bowl, mix red wine vinegar, soy sauce, garlic, olive oil, honey, pepper, salt, Worcestershire sauce, A1 and cayenne pepper.Add steaks marinade turn to coat. Chill 30 min to 1 hour or up to 24 hours
Pierce onto skewers and grill.
Don't you just love meat on a stick :)

Egg Rolls

1 lb. Ground beef
1 Cup Bean sprout
1 can water chestnuts
Cabbage(green)length/z cut
small onion
Brown and drain ground beef, add onions S&P, add a dash of soy sauce (taste test) add w/c boil cabbage put in cabbage & bean sproutsmix everything, cool squeeze out H2O wrap use h20 at end of eggroll wrapers don't get to wetDon't place touching on plate, can cook right away or precook before freezing

Lumpia

1 lbs Ground Pork
Chopped Onion(med)
1 carrot(med)
3 Stalks Celery
S&PMix, wrap and deep fry or bake until brown

Les Oeufs Jeannette

one of our favorites

Stuffing

6 jumbo eggs boiled and shelled

1 tsp chopped garlic

2 TBLS fresh chopped parsley

2 to 3 TBLS of milk

1/4 tsp S&P

2 TBLS olive oil whole milk

Dressing

2 to 3 TBLS leftover egg stuffing (from above)

4 TBLS extra-virgin olive oil

1 TBLS Dijon-style mustard

1 TBLS waterSplit eggs lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing.Heat the olive oil in a skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are browned on the stuffed side.To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Place dressing on plate top with eggs as shown on photo above, and serve lukewarm.Serve with french bread
very easy to make and great for all those easter egg left overs.

Burritos and Rice

Rice:
1/2 cup white rice
1 tsp canola oil
3/4 - 1 cup chicken broth
1 1/2 tbsp favorite salsa
Pico de gallo:
1/2 - 3/4 cup diced tomatoes
1/2 cup chopped onion
1/2 cup cilantro leaves
1 tbsp diced jalepeno
few sqeezes of fresh lime
dash salt
few cracks of pepper
Burrito:1 burrito sized flour tortilla
3 - 4 tbsp shredded cheese (Monterey Jack & Cheddar)
1/2 cup chopped grilled chicken or beef
2 tbsp pico de gallo
2 tbsp rice2 tbsp black beans (drained)
Add 1 tsp canola oil to a saucepan over medium-high heat.
Add rice, low sodium chicken broth and salsa.Bring mixture to a boil. Stir and cover. Turn the heat down to low and allow to cook for 17 minutes. Do not lift the lid or stir during cooking. Makes 1 1/2 cups rice.
Chop onion, tomato, cilantro leaves and jalepeno. Stir together and add lime, a dash of salt and a few cracks of black pepper to make pico de gallo. Makes about 1 cup pico de gallo.To assemble the burrito:
Slightly dampen tortilla with water. Start with a layer of shredded cheese. Add a layer of chicken. Top with pico de gallo. Add layer of rice. Top with black beans. Finish with another layer of shredded cheese. With damp hands, fold over the sides of the tortilla and roll up. cook over medium heat on the stovetop in a non-stick skillet until golden. Serve with guacamole and your favorite hot sauce

easy fried rice

3 cups of cold rice
about 1 cup of frozen peas and carrots
3 eggs beaten soy sauce
olive oilcooked shrimp or whatever meat you feel like using
add about 1-2 tbls of oil to pan
add peas and carrots cook for about 5 min
add rice and soy sauce (add as much or as little as you want)push some of the mixture out of the way and add your eggs to one side and cook. when eggs re done cooking mix and add your meat (shrimp in my photo) until meat is warm and now you're all done and ready to eat

stuffed mushrooms

requested by middle child
Ingredients:
1 pound medium-sized fresh mushrooms
3 ounces cream cheese, softened
1 cup deviled ham
1 1/4 cup soft bread crumbs, divided
1 teaspoon onion powder
1/4 teaspoon black pepper
3 tablespoons butter, divided
Directions:
Rinse, pat dry and remove stems from mushrooms and set aside. Chop enough stems to make 1/2 cup; reserve for later use. In medium bowl, combine cream cheese, deviled ham, 1/2 cup bread crumbs, reserved chopped stems, onion powder and black pepper. In a saucepan, melt 2 tablespoons butter. Lay out all mushroom caps on paper towel, tops up. Brush with melted butter. Mound stuffing into each cap. Place in shallow glass baking dish and flatten stuffing mound slightly with spoon. (This will keep bread crumbs from falling off.) Melt remaining butter and stir in remaining bread crumbs. Sprinkle over stuffed mushrooms. Bake in preheated 350 degrees oven about 15 minutes

Cashew Chicken

3 Chicken breast cut up into bite size pieces
1/2 soy sauce
1 TBLS cornstarch
mix and marinate overnight
next day
add a little oil and brown chicken add 1 1/2 cups of cashews
saute..
1/2 cup celery
1/2 cup green or red or yellow peppers
1/2 cup onion
cook until soft, add
garlic (as much as you like)and 1 tsp ginger rootcook for about 2 min server over rice and with lo' main noodles

shrimp wontons

2 lg. pkg. cream cheese, softened
1 can shrimp, chopped
2 green onions, chopped
2 pkg. won ton skins
Oil
Mix cream cheese, shrimp and onions until well blended. Lay out wonton skins on flat surface - wet edges with water. Place 1/2 teaspoon mixture in center; fold edges (getting all air out) to make a triangle. Wet edges again and fold sides up to the point. Brown in hot oil.you can also freeze 1/2 the mixure for later use.

crab wontons

1 pkg. wonton skins
1/4 lb. crab (fake crab works great)
1 tsp. Worcestershire sauce
1-2 drops Tabasco
4 oz. softened cream cheese
1/4-1/2 tsp. garlic powder
Oil for fryingMix crab, cream cheese, Tabasco, garlic and Worcestershire. Place 1/2 teaspoon of mixture in a wonton skin. Lay out wonton skins on flat surface - wet edges with water. Place 1/2 teaspoon mixture in center; fold edges (getting all air out) to make a triangle. Wet edges again and fold sides up to the point. Brown in hot oil.

Mom's Crab Soup

When you smell a certain smell does it remind you of anything? My home smell is crab soup! Born and raised in Baltimore Maryland... I LOVE THIS SOUP!!
Just made this last night with left overs to freeze.
1 lb of crab (picked) add claws if you can but if not its OK (don't count the claws as part of the lb.)
1 lb. of mixed frozen vegetables ( I like peas, corn and green beans)4 potatoes peeled and cubed into bite size pieces
1/4 head of cabbage (cut thin)
1-2 cans of v-8 ..this really depends on how much liquid you like.
pepper and old bay to tasteadd celery and onion if you want...cook in large pot on stove top until potatoes are done.This is more direction then I got from my mother. Now I know how my kids feel when they ask me for recipes and I say a handful of this and few pinches of that. Thanka Ma!

crab chowder

3 Tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3-4 Tablespoons flour
4 cups fresh corn (6 ears--but frozen is okay )--2 cups pureed till smooth and 2 cups left whole
3 cups chicken stock
2 potatoes, cubed1 cup heavy cream (or substitute buttermilk)½ pound backfin crabmeat, picked clean of shells (or use canned backfin)
Melt butter and sauté onion and celery. Sprinkle with flour and heat, stirring, until bubbly. Stir in pureed corn and stock, bring to a boil, and whisk until thickened. Add the potatoes and simmer 15 minutes until the potato is tender. When 15 minutes from serving, stir in cream or buttermilk, crab, and corn and season with salt and pepper. Bring just to boil, then lower heat and simmer 5-10 minutes. Ladle into bowls and garnish with chopped celery leaves.*I don’t really care for celery that much so I use carrots, diced

Crab Rangoon

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA chream cheese, softened
1/4 cup thinly sliced green onions
1/4 cup Light Mayonnaise
12 won ton wrappers
Procedures:PREHEAT oven to 350°F. Mix crabmeat, cream cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.For Mini Crab Rangoons:Use 24 won ton wrappers. Gently place 1 won ton wrapper in each of 24 miniature muffin cups sprayed with cooking spray. Fill evenly with crabmeat mixture and bake as directed. Makes 12 servings, two appetizers each.

Crab Quiche

INGREDIENTS:
1 pastry shell (9 inch), partially baked
1 tablespoon butter
2 tablespoons shallots, minced
1 cup crabmeat
1 tablespoon flour
1 1/2 cups Swiss cheese, shredded/divided
3 eggs
1 cup half and half
1/2 teaspoon salt
dash white pepper or hot pepper sauce
dash nutmeg
minced parsley
PREPARATION:Have a 9-inch pastry shell partially baked. Saute shallots in butter until tender, about 2 minutes; mix with crabmeat and flour; set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees. Serves 6 to 8

Stuffed Jalapeno Peppers with Crabmeat

large can whole jalapeno peppers (approx. 28 ounces)
Filling:
1 pound flaked crabmeat
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped onion
1/4 cup cracker meal
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 garlic clove, minced
1/4 cup milk.
Breading:
2 cups cracker meal
1 cup milk2 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
PREPARATION:Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.In a large mixing bowl, combine remaining filling ingredients. Stuff pepper halves with crab mixture and press stuffing around the pepper.Prepare breading mixture. Place 2 cups cracker meal in a flat pan, like a pie plate; in another bowl mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then roll in cracker meal to coat thoroughly. Repeat procedure with all peppers. Deep fry at 365° until golden brown. Drain on paper towels or brown paper.Serves 30.

Crab Muffins

1 pound crab meat, cooked and drained (reserve juice)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 eggs, beaten
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
8 to 10 slices white bread, crumbled
1 tablespoon butter
PREPARATION:
In a skillet over medium heat melt the butter; stir in the onion and celery. Sauté for about 4 minutes, or until the onion is translucent. In a large bowl mix crab, beaten eggs, celery and onion mixture, Worcestershire sauce and mustard. Gently stir in the bread crumbs a little at a time, until the mixture resembles a moist stuffing. If too dry, add some of the reserved juice from crab meat. Grease muffin pan cooking oil spray. Fill each muffin cup two-thirds full. Bake at 350°. for 45 minutes or until an inserted toothpick comes out clean. The crab muffins freeze well for about 6 months without freezer burn.

Crab Dip

2 ounces cream cheese
1 tablespoon mayonnaise
1/4 cup sour cream
1 tablespoon butter, softened
1/4 teaspoon seasoning salt
1/8 teaspoon paprika
4 teaspoons onions, minced
4 teaspoons green peppers, minced
1/4 cup mozzarella cheese, shredded
1 (6 ounce) can crab meat
Mix cream cheese, mayo, sour cream, and butter until smooth.Blend in salt and paprika.Stir in onion, green pepper, cheese, and crab meat.Bake at 350F for 10-15 minutes, until bubbly serve with corn chips or toasted french bread or whatever you like. We love having this when we have company over...it's always the first to go

Seafood Stuffing, Crab Balls & Crab Stuffed Shrimp (joe's crab shack)

1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 Tbls. minced garlic
1/2 Lb. pollock fillets
1/2 Lb. salad shrimp - chopped
1 oz. shrimp base
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 Lb. crab claw meat-Saute celery, onion, and garlic in margarine for until translucent.-Add pollock and cook for 5-7 minutes.-Add shrimp and cook for 2 minutes.-Drain most (but not all) of liquid from pan.-Stir in shrimp base and peppers.-Fold in croutons and breadcrumbs.-Fold in crab meat.
NOTES : Joe's Crab Shack® uses this stuffing to make their Crab Balls (roll stuffing into 1" balls, roll in flour, and deep-fry until brown), their Crab Stuffed Shrimp (peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 Tbls. stuffing into each shrimp cut, brush with melted butter, and bake in 375 degree oven for 15-20 minutes or until browned

Seasoned Potato Wedges

I made this one from someone elses recipe blog and it was great!!
INGREDIENTS:
1/3 cup all-purpose flour
1/3 cup grated parmesan cheese
1 teaspoon paprika
3 large baking potatoes (about 2-3/4 pounds)
1/3 cup milk
1/4 cup butter or margarine.melted, devided
SOUR CREAMDIP:
2 cups (16 ounces) sour cream
8 bacon strips. cooked and crumbled
2 tablespoons snipped chives
1/2 teaspoon garlic powder
DIRECTIONS:In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika. Cut each potato into eight wedges; dip milk. Place in the bag, a few time, and shake to coat. Place in a greased baking pan. Drizzle with 2 tablespoons butter. Bake, uncovered, at 400* for 20 minutes.Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes arew tender and golden brown.In a bowl. combine DIP ingredients.serve with warm potato wedges.

Macaroni & Cheese with white sauce

requested by middle child HilderBRAT
6 oz (1 1/2 cups) of elbow macaroni
4 TBLS of butter, divided1 small onion
3 TBLS flour2 cups milk
salt and pepper
1 1/2 cups shredded sharp cheese or more if you likeheat oven 325 degrees.Cook macaroni in boiling water until tender.Heat 1 TBLS of butter in skillet. Saute onion until tender.Combine flour, remaining butter, milk salt and pepper in saucepan. Cook and stir on med heat until smooth and creamy. Add onion, stir and mix.Layer half of macaroni in baking dish, add 1/2 of cheese. Add the rest of the noodles. Pour on white sauce. Top with remaining cheese. Bake at 325 for 30 min.

crab cakes

I was born in Maryland, I really love crab cakes and make them often. below is my recipe for them
1 lb. back fin crab meat
2 slices bread (no crust)

2 tsp Parsley 2 tbsp. mayonnaise
1 egg
1/2 tsp mustard
1 tsp. or more Old Bay SeasoningSalt
Put crab meat in bowl. Shake salt on. Break up bread. Add some parsley to taste. Melt the butter. Add egg, seasoning and mayonnaise. Mix. Shape into patties. Put some oil in a frying pan (medium heat) and fry up until brown on both sides. sometimes we just eat them as is and other times we put them on a potato bun

Spanish Rice

2 tablespoons olive oil more if needed
1 onion, chopped fine
1 garlic clove, minced
1 red pepper chopped fine(or what ever pepper you like)
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano1 teaspoon salt*
Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.In a large skillet brown rice in olive oil, medium/high heat.Add onion, pepper and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
* brown the rice uncomfortably long - until it's about to burn and add a squeeze of lemon at the end.you can add meat like kalbaska sausage or any other meat, cut in small pieces

Corn Spoon Bread

1 can of cream corn (about 15 0z)
1 Cup self-rising cornmeal*
1 tsp baking powder
1 cup sour cream
2 eggs, beaten
1/2 vegetable oil
Mix together cor, cornmeal, baking powder, sour cream and eggs. Heat oil until hot and pour slowly into corn bread batter. Pour mixture into 1 1/2 quart making dish. Bake at 375 for about 35-40 minyou can mix in a small can of green chilies or some jalapenos with the batter if you want.*
I looked the below information up since I know self-rising cornmeal might be hard to find in some areas.
What is Self-Rising Corn Meal?Self-rising Corn meal has leavening and salt, and is enriched with B vitamins. It does not contain flour.
How can I make Self-Rising Corn Meal from corn meal?For one cup of self-rising cornmeal:1 tablespoon baking powder1/2 teaspoon salt3/4 cup + 3 tablespoons Corn Meal

Shrimp Creole

1 large white onion, chopped (or whatever kind you like)
1 large green pepper, chopped
2 celery stalks, chopped
1 can (14.5 ounces) diced tomatoes, undrained
1 8 oz can of tomato sauce
2 cloves of garlic, minced
1 TBLS parsley
1 bay leaf
about 4 dash cayenne pepper, (or to taste)
salt and pepper to taste
1 pound of cooked shrimp (or cooked chicken)hot rice
heat pot with a little olive oil and chopped onion, pepper and celery. Cook on med for about 10 min. Add undrained tomatoes, tomato sauce, garlic, parsley, bay leaf, cayenne pepper, salt and pepper. Cover and cook about 20 min or until soft. Add shrimp the last 5 min. Serve over hot rice