Pork Chop Marinade

Simple Marinade for Pork Chops

1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder

Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!

Honey Mustard Pork Chops

Smoky Honey Mustard Pork Chops

 

4 4-6 oz. pork loin or sirloin chops

Kosher salt and pepper

Liquid Smoke

3 Tbsp. Dijon or whole grain mustard

1 1/2 Tbsp. honey

2 cloves minced garlic

Sprinkle pork chops with Kosher salt and freshly ground pepper. Give them a liberal dousing of liquid smoke (you can usually find this either near the seasonings or the BBQ sauce/condiments in the grocery store). Set aside.

Heat oven broiler to high or preheat grill. Combine honey, garlic, and mustard. Place pork chops on broiler pan/grill and cook for 4-5 minutes. Turn and cook another 4-5 minutes. You want the internal temperature to be at least 165 (that’s a little pink inside), but you also don’t want to overcook them because they’ll become tough. So you may need to adjust your cooking times a little, bearing in mind that they have two minutes to cook after the initial 8-10 minutes.

Baste with honey mustard mixture and cook an additional minute. Turn and baste other side; cook for one additional minute. Remove from heat and allow to stand a few minutes to seal in the juices.

Asian BBQ Chicken

Asian BBQ Chicken


1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.  Optional:  garnish with sliced green onions
*Tip:  When I make this I usually make 1 1/2 times the marinade.  I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Korean BBQ Beef

Korean BBQ Beef

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices

1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)

1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)

2 Tbsp. brown sugar

2 Tbsp. minced garlic

1 tsp. Sriracha chili sauce

1 1/2 tsp. sesame oil

Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.

Chicken Cordon Blue

Crock Pot Chicken Cordon Blue

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Carribean Pork Chops

Pork Chops with Caribbean Rub and Mango Salsa



Ingredients
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
3/4 tsp sugar
3/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
1/8 tsp ground red pepper
4 (6 oz) bone-in center cut pork chops (about 1/2 in thick)
1/2 cup diced peeled mango
1/2 cup diced plum tomato
1/2 cup chopped cilantro
1 tablespoon red wine vinegar
2 tsp extra virgin olive oil
Directions
1. Combine first 7 ingredients in a small bowl.  Rub pork chops with spice mixture.
2. Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  (Or heat an outdoor bbq grill and lightly brush grates with vegetable oil)  Add pork to pan; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink.)
3.  Combine mango, tomato, cilantro, red wine vinegar, and olive oil in a small bowl; toss gently.  Serve salsa over pork.

Ranch Pork Chops

Slow Cooker Creamy Ranch Pork Chops and Potatoes

Ingredients:
4-6 pork chops
6-8 medium potatoes, chopped into large pieces
2 cans fat-free cream of chicken soup*
2 packages dry Ranch dressing mix*
1 cup milk
Dried parsley to sprinkle on top (optional)

Directions:
Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

Garlic Lime Pork Chops

Garlic Lime Pork Chops

4 (6 oz) lean boneless pork chops
4 cloves garlic, crushed
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 lime, juice of
lime zest
salt and fresh pepper

Trim any fat off pork. In a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes.

Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned.

Herb Crusted Pork Roast

Herb Crusted Pork Roast

1 (2 lb) pork loin roast, with fat left on
1 Tbsp Sea Salt (or regular salt)
2 Tbsp Olive oil
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried rosemary


Preheat oven to 475 degrees. Place pork loin in a roasting pan.
Combine remaining ingredients in a small bowl. With your fingers, massage the mixture into the pork loin, covering all the meat and fat.
Roast the pork for about 15-20 minutes at 475 degrees, then reduce heat to 350 degrees. Turn the roast over and roast for an additional 35-45 minutes (the original recipe said to use a meat thermometer and when the internal temperature reached 155 degrees, pull it out . . . but I don't have a meat thermometer, so I just kept checking by slicing into the middle of the roast and when it didn't look way pink anymore, I pulled it out. It had cooked for about 45 minutes at 350 when I felt mine was done).
Allow roast to sit for 20 minutes in the roast pan after you pull it out of the oven because it will continue to cook. Carve into pieces and serve!

Wingers Wings

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

Prepare the chicken strips as directed on the back of the package.

Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy! Serve with ranch dressing for dipping.

Serves 2-3 people.

Teriyaki Chicken

Crockpot Teriyaki Chicken

1 c. soy sauce

1 c. sugar

1 tsp. garlic salt

1/2 onion, chopped

Put in pot all together over medium heat until boiling. Place 4-6 frozen chicken breasts in the bottom of the crock pot. Pour sauce mixture over chicken in crock pot. Cook on low for 6-8 hours. Serve over rice.

Roasted Garlic Brussels Sprouts

Oven Roasted Garlic Brussels Sprouts

2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced fine or pressed through a garlic press
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Move oven rack to the upper third and preheat to 425 degrees.

In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.

Chocolate Oreo Cake

Chocolate Oreo Cream Cake

• 1 pkg chocolate cake mix (I used triple chocolate)
• ingredients need to make the cake on the back of the box

Filling:

• 8 oz. reduced fat cream cheese, softened
• 1/2 cup sugar
• 2 cups Cool whip (I used the extra creamy kind)
• 12 oreo cookies, coarsely crushed

Frosting:

• 1/3 cup plus 1 Tbsp. cocoa powder
• 6 Tbsp. butter, softened
• 4 1/2 cup powdered sugar
• 1 1/2 tsp. vanilla
• 5 to 6 Tbsp milk or more if needed

1. Prepare cake mix according to package directions for 2 9-inch round cakes. For easy removal from the pan, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan. Place the parchment in the pan and then grease the parchment and sides of the pan. Cook Cake according to the package. Allow to cool for 10 minutes and remove from the pan. then allow cake to cool completely.
2. Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a hand mixer until well blended. Fold in the cool whip until almost blended then fold in the crushed oreos.
3. In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar. Then add the butter, vanilla, and milk. Blend with a mixture until smooth. Add additional milk if needed to make the frosting spreadable.
4. Now it’s time to assemble the cake. With a serrated knife, cut off the domed top of each of the rounds to make the cake even and level. Save the parts you cut off for another use. Place one round on your serving platter or cake plate. Top with half of the filling mixture and spread evenly. Top with the other cake round.
5. Now use the reaming filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers. You may not need all of the filling. Then cover the top and sides of the cake with the chocolate frosting. You may have some leftover frosting.

Baked Ziti

Baked Ziti

Makes 10 servings

1 pound dry ziti pasta

1 onion, chopped
1 pound Italian sausage ( or ground beef...I like sausage better)
2 teaspoons minced garlic
2 teaspoons Italian seasonings
2 (26 ounce) jars spaghetti sauce ( I used one Garlic and Onion and one Sausage)
6 ounces provolone cheese, sliced ( 9 rounds)
1 1/2 cups sour cream
8 ounces mozzarella cheese, shredded
grated Parmesan cheese

Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and sausage (or beef ) over medium heat. Add minced garlic and cook for a minute or so. Add spaghetti sauce and Italian seasonings, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 sauce mixture, Provolone cheese, sour cream, remaining ziti, remaining sauce mixture and then mozzarella cheese. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. You may want to cover it for the first 20 minutes with foil and then let the cheese melt and brown for the last 10 minutes.

Italian Crescent Casserole

Zesty Italian Crescent Casserole

1 lb. lean ground beef

1/4 cup chopped onion

1 cup spaghetti sauce

6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese

1/2 cup sour cream

1 (8-oz.) can Pillsbury® Recipe Creations (or Crescent Dinner Rolls pressed together along the perforations)

1/3 cup grated Parmesan cheese

2 tablespoons butter, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. *I added salt and pepper here and a 1/2 tsp. of Italian seasonings. Drain. Stir in pasta sauce; cook until thoroughly heated.Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Poppy Seed Chicken

Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 cans condensed cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp celery salt

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.

Honey Garlic Chicken

Honey Garlic Chicken

1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, minced or chopped
1/2 cup low-sodium soy sauce
1/2 cup ketchup
1/2 cup honey
(optional) fresh basil, shredded, for garnish

Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.

Cook on low for 6 to 8 hours or high for 3 to 4 hours. Be sure to check the chicken periodically. My chicken was done after 5 hours on low. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. I mixed a teaspoon of cornstarch with a tablespoon of water and added it to the sauce and continued to stir and cook on medium heat until it thickened up a bit.

Serve a little sauce over the chicken and garnish with fresh basil.

Fiesta Chicken

Fiesta Chicken

4 chicken breasts, frozen or thawed

1 (15 1/2 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas.

Creamy Chicken Noodle

Creamy Chicken Noodle Soup

6 carrots-peeled and diced
6 potatoes-peeled and diced
1 onion-diced
4 celery stalks-diced
12 c. water
12 chicken bouillon cubes
1-2 c. diced chicken-Beth shreds hers. ( I used a rotisserie chicken from Costco. I was just that lazy today )
2 sticks of butter-she said remember it makes A LOT
1 c. flour
8 oz jar cheez whiz- her secret weapon:)
2 c. egg noodles-cooked

Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.

Asparagus with Dijon Vinaigrette

Asparagus with Dijon Vinaigrette

2 tsp Dijon Mustard

2 tbsp red wine vinegar

1 tbsp extra virgin olive oil

1 tbsp fresh chopped parsley (I never have this on hand and it tastes fine without it)

kosher salt and pepper to taste

1 pound asparagus, tough ends trimmed off

In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper. Saute asparagus in a tiny bit of olive oil, salt, and pepper for 5-6 minutes or until tender.Transfer asparagus to a serving dish and drizzle with the vinaigrette. Can be served warm or chilled.

Pizza Rolls

Stuffed Pizza Rolls

1 roll refrigerated pizza dough

marinara/pizza sauce

3 Tablespoons grated Parmesan cheese

1 Tablespoon melted butter

1/2 teaspoon garlic powder

1/2 teaspoon dried Italian seasoning

8-12 ounces mozzerella cheese, diced or grated (diced is the least messy to use when stuffing the rolls)

Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate.

Unroll pizza onto a lightly floured surface and press into a 12" X 8" rectangle. Cut rectangle into 24 squares. Place pepperoni and cheese (or desired toppings) into the center of each square. Gather the sides of each square up and pinch closed to create a ball. Place each ball seam side down in the baking dish.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

In a small ramekin stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.
.
Bake for 15-18 minutes or until rolls are golden brown.

Buffalo Chicken Dip

Buffalo Chicken Dip

1 1/2 cups cooked and shredded chicken or 1 (12 ounce) can chunk chicken, drained

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and microwave it until the cheese melts. We usually only sprinkle blue cheese on half of it for those who aren’t blue cheese fans. Serve with chips for dipping.

Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Oreo Truffles

Oreo Truffles
from Kristy from Sweet Treats and More

1 package (18 oz.) Oreo cookies (or Nutter Butters), crushed into fine pieces
1 8-oz. package cream cheese, softened
White or Chocolate melts for dipping

The easiest way to do this is throw all the Oreos and the cream cheese in a food processor and process away. If you don't have a food processor you can crush your Oreos in a Ziploc bag and then add the cream cheese to the bag and blend it with your hands.

Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, about 30-60 minutes (or stick in the freezer to speed this up). Using 2 forks, dip Oreo balls into chocolate coating, shaking excess off, and place onto waxed paper to harden. Chill and serve cold or room temperature. Makes about 30 truffles.

Easter Rolls

Marshmallow Delights

by Wendy Weisenburger and found on allrecipes

1 (8 ounce) package refrigerated crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter, melted

Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. *Make sure to seal well or all the marshmallow will escape.

Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn't overflow.

Bake at 375 degrees for 13 to 15 minutes. Eat warm.

No Bake Cookies

No-Bake Cookies

1/2 cup (1 stick) butter
2 cups white sugar
1/2 cup milk
3 Tablespoons cocoa
3 cups quick cooking oats
2/3 cup creamy peanut butter
1 teaspoon vanilla

Bring butter, sugar, milk, and cocoa to a boil for one minute. To make sure cookies set up properly wait until mixture comes to a complete FULL boil and then start the timer for one minute. Remove from heat.

Add peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.

Makes 18 cookies.

Smores Bars

Smores Bars

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Sloppy Joes

Sloppy Joes

Ingredients

1 lb Hamburger

1 can (4 oz) Tomato Sauce

Swirl of Mustard

1/8 t Onion Powder

¼ cup Brown Sugar

Preparation

Brown meat. Add rest of ingredients. Let simmer 5 minutes. If too sweet add mustard. Serve on buns

Creamy Italian Chicken

Creamy Italian Chicken

Ingredients

Chicken

½ cup Italian Dressing

1/8 cup Cream Cheese

Spaghetti Noodles

Preparation

Cook noodles. Cut chicken into strips. Cook chicken. Add Italian dressing and cream cheese until melted. Place mixture over noodles

Chicken Nuggets

Chicken Nuggets

Ingredients

Chicken

Ritz cracker crumbs

Garlic Salt

Onion Powder

1 egg

Preparation

Cut chicken into strips. Dip in egg and then in crumb mixture. Place on cookie sheet. Bake 375 for 20-25 minutes.

Potato Soup

Potato Soup

Ingredients

4 c diced potatoes peeled

2 c water

2 t salt

1 small onion diced

1 T oil

Parsley

1 c grated cheese

2 T butter

1 t salt

¼ t pepper

Garlic powder

3 cups milk

Preparation

Cook potatoes in water and salt until tender. Drain potatoes but save the water. Set aside potatoes in bowl. Sauté onion in oil until soft. Put ½ potatoes, water, parsley, and onion in blender and puree. Put other ½ of potatoes in pot. Add potato mix from blender. Add milk. Stir constantly. Add cheese, butter, salt, pepper, and garlic powder. Cook on medium until cheese melts.

Chicken and Rice

Chicken and Rice

Ingredients

2-4 chicken breast

1 c raw regular (not minute) rice

1 can cream of chicken soup

2 soup cans of water

1 envelope of dry soup mix (onion or garlic/herb)

Preparation

Spread rice over bottom of 9x13 inch pan. Lay chicken over rice. Mix together soup, soup mix, and water and pour over chicken. Cover tight with foil and bake at 375 degrees for 45 minutes.

Angel Hair Pasta

Angel Hair Pasta with Chicken

Ingredients

2 T olive oil divided

2 chicken breasts cut into 1 inch cubes or strips

1 carrot sliced diagonally into ¼ inch pieces

1 oz pkg of broccoli (optional)

2 cloves garlic minced

12 oz angel hair pasta

2/3 c chicken broth

1t dried basil

¼ Parmesan cheese

Preparation

Heat 1T oil in medium skillet over medium heat. Add chicken (season with salt and pepper). Cook stirring until chicken is cooked through (about 5 minutes). Remove and drain on paper towels.

Heat remaining oil. Begin heating water for pasta. Add carrot. Cook stirring for 4 minutes. Add broccoli and garlic and cook stirring for about 2 minutes longer.

Cook pasta according to package directions. While cooking add broth, basil, and cheese to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Top with chicken sauce.

Italian Chicken

Italian Chicken

Ingredients

4 frozen (or thawed) chicken breasts

1 envelope dry Italian salad dressing mix

1 can cream of chicken soup

Preparation

Combine all ingredients in greased slow cooker. Cover and cook on high 6-8 hours or low 10 hours (I usually do 4-6 hours on high)

Chicken Enchiladas

Chicken Enchiladas

Ingredients

Flour tortillas

1 can cream of chicken soup

4 oz green chilies (optional)

1 cup sour cream

2 cups chicken cooked and cubed

1-2 cups shredded cheese

Preparation

Mix soup, chilies, and sour cream in a saucepan. Cook chicken and cut into small pieces. Pour mix, chicken and cheese into a tortilla. Roll. Put in 9x13 pan. Add any remaining mix over top and sprinkle with cheese. Bake 350 degrees until cheese melts about 10-15 minutes.

Cha Shu Pork

Cha Shu Pork

Ingredients

3-4 lb pork loin

2T sugar

2T salt

Preparation

Rub onto pork and let set for 2 hours (covered with foil in fridge)

4 cloves garlic

¼ c soy sauce

¾ c hoisin sauce

¼ c honey

Mix together ingredients and cover pork. Let marinade for 30 minutes. Bake covered at 325 degrees for 2 hours. Baste pork every 15 minutes.

Hamburger Tortilla Bake

Hamburger Tortilla Bake

Ingredients

1 can Tomato Soup

Flour Tortillas

½ can Corn

1 cup Salsa

¼ cup Water

½ cup Cheese

½ lb Hamburger

Preparation

Cook meat and drain fat. Add soup, corn, water, salsa. Stir. Cut up tortillas in to squares. Add to mixture. Let simmer 2 minutes. Top with cheese and simmer until cheese melts.

Peanut Butter Cookies

Peanut Butter Cookies

Ingredients

½ cup butter

½ cup peanut butter

½ cup sugar

½ cup brown sugar

½ t baking soda

½ t baking powder

1 egg

½ t vanilla

1 ¼ cup flour

Preparation

Beat butter and peanut butter with mixer for 30 seconds. Add sugar, brown sugar, baking soda, and baking powder. Beat in egg and vanilla. Beat in as much flour as you can and then stir in remaining flour. Place balls 2 inches apart on ungreased cookie sheet. Flatter by making crosses with fork. Bake at 375 degrees for 7-9 minutes or until bottoms are lightly browned.

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients

1 1/3 c butter or margarine

1 c sugar

1 c brown sugar

2 eggs

2 t vanilla

3 c flour

1 t baking soda

1 t salt

1 package chocolate chips

Preparation

Mix butter, sugars, eggs, and vanilla. Stir in dry ingredients. Blend in chocolate chips. Bake at 375 degrees for 8-10 minutes.

Oreo Cookies

Oreo Cookies

Ingredients

1 package of devil’s food cake

2 eggs

2/3 c Crisco

Preparation

Mix together (really thick so use a spoon to finish). Roll into small balls. Lightly grease cookie sheet. Bake 375 degrees for 8-10 minutes.

Filling:

2 c powdered sugar

2t vanilla

3T butter

1/8 c evaporated milk (may take a little more between 1/8-1/4 cup)

Work until good. Make sure it is thick. Place between two cookies.

Kiss Cookies

Kiss Cookies

Ingredients

1 ¾ cups flour

½ t salt

½ cup sugar

½ cup brown sugar

½ cup shortening

½ cup peanut butter

1 egg

2 T milk

1 t vanilla

1 t baking soda

Hershey kisses

Preparation

Cream shortening, peanut butter, eggs, milk, and vanilla. Add dry ingredients. Roll into small balls. Place on ungreased cookie sheet. Bake 375 degrees for 12-15 minutes. When done press kiss in center of each cookie while hot.

M & M Cookies

M&M Cookies

Ingredients

¼ cup sugar

½ cup brown sugar

½ cup shortening

½ t vanilla

¼ t water

1 egg

2 cup and 2T flour

½ t baking soda

½ t salt

Preparation

Roll into small balls. Add 4 M&Ms on top. Bake at 350 degrees for 10 to 12 minutes on ungreased cookie sheet.

Texas Sheet Cake

Texas Sheet Cake

Ingredients

2 cubes margarine

¼ cup cocoa

1 cup water

2 cups flour

2 cups sugar

½ cups buttermilk (1/2 c milk and 1t vinegar)

2 eggs

1 t baking soda

1 t vanilla

Preparation

In pan heat butter, cocoa, and water. Pour over flour and sugar, add remaining ingredients. Pour onto a large jellyroll cookie sheet. Bake 375 degrees for 16-18 minutes.

Chocolate Chip Cookies

Mrs. Field’s Cookies

Ingredients

2 ¼ cups margarine or butter

2 cups sugar

2 cups brown sugar

4 eggs

1 t salt

2 t baking powder

1 t baking soda

2 t vanilla

4 cups flour and 4 cups oatmeal flour

1 package of chocolate chips

Preparation

Bake at 325 degrees on ungreased cookie sheet for 7-8 minutes.

Oatmeal Pancakes

Oatmeal Pancakes

Ingredients

2 eggs

2 t salt

1 can evaporated milk

2 ½ cups water

1 to 1 ½ c flour

2 cups quick oats

Preparation

Beat eggs and salt until frothy. Add milk, water, flour, and oats. Stir until lumps are gone. Batter should be thin. Add water or flour to get the right consistency. Bake on hot griddle. Grease each time. 8 to 10 inch round (thin like tortillas). Let one side cook until set then flip quickly (loosen edges first). Cook other side until sizzling stops.

Spread butter and sprinkle sugar. Roll and eat.

Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

5 cups Hot Water

2 Chicken Bouillon Cubes

46 oz Chicken Broth

2 cups cooked Chicken

1 t Salt

4 cups Noodles

1/3 cup Celery

1/3 cup Carrots

Preparation

Put hot water in crock pot and add bouillon cubes. Add remaining ingredients. Cover and cook on low for 4-6 hours

Makes a lot… Half recipe

Flour Tortillas

Flour Tortillas

Ingredients

2 cups Flour

1 t Salt

1 t Baking Powder

1 T Oil

¾ cup Water

Preparation

Mix together with wooden spoon. Make into small balls and flatten with rolling pin. Fry on hot grill

Pizza Dough

Pizza Dough

Ingredients

1 T Yeast

1 t Sugar

2 T Oil

1 cup Warm Water

1 t Salt

2 ½ cup Flour

Preparation

Dissolve yeast in warm water. Stir in remaining ingredients. Let rest 5 minutes. Grease pan. Roll our dough on floured surface and place on pan. Bake 425 for 5 minutes. Add toppings and bake for 20-25 minutes

Chicken Enchiladas

Chicken Enchiladas

Ingredients

Shredded Chicken

1 can Enchilada Sauce

½ cup Sour Cream

Tortillas

Shredded Cheese

Preparation

Boil sauce and sour cream. Place on tortilla add chicken and cheese. Roll and place in baking dish. Continue. Pour remaining sauce over enchiladas. Top with cheese. Bake 350 for 20 minutes

Taco Soup

Taco Soup

Ingredients

½ lb Hamburger

1 T Taco Seasoning

1 can Chili

½ can Corn

1 can Vegetable Soup

½ cup Salsa

½ cup Water

Preparation

Brown meat and drain fat. Add remaining ingredients. Simmer 20-30 minutes

Grandpa's Casserole

Grandpa’s Casserole

Ingredients

1 lb Hamburger

1 chopped Onion

2 cups Egg Noodles

1 can Cream of Chicken

1 can Cream Corn

1 can Tomatoes

2 T Worcestershire Sauce

Salt and Pepper

Preparation

Brown meat and onion and drain excess fat. Cook noodles. Add all ingredients in 9x13 baking dish. Top with grated cheese. Bake 350 for 30-35 minutes

Hamburger Stroganoff

Hamburger Stroganoff

Ingredients

1 lb Hamburger

½ chopped Onion

½ t Salt

¼ t Paprika

1 can Cream of Chicken

1 can Water

1 cup Sour Cream

2 cups Egg Noodles

Preparation

Cook noodles. Brown meat and drain excess fat. Stir in salt, soup, water, paprika, and sour cream. Add noodles.