Lasagna Stew

1lb  mild Italian sausage
3cloves  garlic, minced
1 C   onion, chopped
2 C   zucchini, chopped
26oz jar spaghetti sauce
4 C  beef broth
1 C  water
frozen leftover lasagna (I used 1/2 of a family sized Stouffers)
2 t  basil

Cook sausage until no longer pink, add onions & garlic. Add spaghetti sauce, broth & water - bring to a boil. Add leftover lasagna and zucchini. Simmer 5-10 minutes until zuchinni is tender and lasagna is hot.

**I frozen my leftover lasagna until I was ready for soup. You can add extra noodles depending on how much lasagna you have leftover.

Chocolate Pumpkin Spice Bundt Cake

1 pkg   Spice Cake Mix
1 pkg (3.5) dry chocolate pudding mix
1 c   canned pumpkin puree
1/2 c  oil
3 eggs
1 1/2 t cinnamon
1/2 t nutmeg
1/2 c water

Preheat oven 350. Grease and flour bundt pan. Mix all ingredients together until well blended. Pour into pan. Bake for 50-55 min. Serve with whipped topping.

Blue Cheese Butter

Equal amounts (1/2 cup) softened butter and blue cheese. Mix together till blended well. Serve on anything related to beef. yum.

Sausage Tortellini Soup

¾ lb        hot Italian sausage

½ c          onion, chopped

1 t           garlic, minced

Brown sausage.  Add onion and cook till translucent, add garlic and cook for 1 minute.  

2 cans    diced tomatoes

6 cups   Beef stock

1 cup     carrots, diced

1 cup     celery, diced

6              mushrooms, diced

1 can      kidney beans, rinsed

1 large   potato, diced

1 pkg     tortellini’s

1 bunch spinach

Add tomatoes, stock, carrots, celery, mushrooms, beans and potato. Cook until vegetables are soft. Add tortellini and cook for suggested time on pkg (about 7-10min) Add spinach cook for 1min. Serve with blue cheese butter and French bread.

Chocolate Pecan Pudding Dessert

1 1/2 cups flour
3/4 cup butter
2/3 cup chopped nuts

Combine ingredients and cut together as a for pie crust, until they resemble coarse meal.
Press well into 9x13x2-inch baking pan. Bake at 325 degrees for 30 mins. Remove from oven and cool.

1 cup powdered sugar
2 packages (8 oz) softened cream cheese
1/2 carton (8 oz) frozen whipped topping

Beat together sugar and cheese until fluffy. Add one-half the whipped topping. Spread on cooled crust.

1 pkg (5.9oz each) instant chocolate pudding
2 cups milk

1/2 carton (8 oz) frozen whipped topping

Whisk pudding and milk together for two minutes. Spread the pudding on the cream cheese layer. Spread remaining whipped topping on pudding layer. Sprinkle with additional chopped nuts, if desired. Chill several hours or overnight.

Cajun BBQ Shrimp

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper
• 1/3 teaspoon paprika
• 1/2 cup butter
• 4 cloves garlic, minced
• 1/4 cup water or broth
• 1 tablespoon Worcestershire sauce
• 1 pound medium shrimp - peeled and deveined
• salt to taste

1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and spices and cook for a couple of minutes. Pour in the broth and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.  I like to serve with rice or pasta and a little bread to sop up all the tasty goodness.

Apple Cider Syrup

Apple Cider Syrup

1 1/2 c Apple Cider
1/4 c Brown Sugar
1/4 c Apple Cider
2 T Cornstarch
1/4 t Pumpkin or Apple Pie Spice

Mix 1/4 c apple cider with cornstarch, set aside. Boil remaining juice and sugar until sugar is dissolved. Stir in cornstarch and apple cider mixture and spice. Reduce heat and simmer for 5 minutes.  Especially good with Pumpkin Belgian Waffles.

Pumpkin Belgian Waffles

Pumpkin Belgian Waffles
2 1/2 c all-purpose flour
1/3 c packed light brown sugar
2 1/4 t baking powder
1 t baking soda
1/2 t salt
2 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
4 eggs
6 T butter, melted
1 c milk
1 c well-shaken buttermilk or 1T lemon juice plus enough milk to equal 1c
1 c canned solid-pack pumpkin
1/2 c apple cider

Preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended add cooled melted butter, then whisk in milk, buttermilk, pumpkin, and apple juice until smooth. Whisk in dry ingredients just until smooth. Spray waffle iron lightly with oil and pour about 2/3cup batter into waffle iron. Cook according to manufacturer’s instructions. Serve with Apple Cider Syrup.

Peach Cobbler via Paula Deen

YUM!!!

Thanks Paula!



Peach Cobbler

Ingredients

4 cups peeled, sliced peaches (this time used part peaches and pears. It was a great combination.)
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

Chocolate-Frosted Peanut Butter Bars

Chocolate-Frosted Peanut Butter Bars
Compliments of Lunch Ladies and Grandmothers Everywhere
via ourbestbites.com

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1 1/2 cups peanut butter (chunky or smooth)
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough. Beat to combine. Add oats and mix until incorporated. Press dough into prepared pan into a flat layer. Bake for about 10-12 minutes. The center should be puffed and set, but still soft.

While crust is baking, prepare frosting. Whisk together powdered sugar, cocoa powder and salt. Add butter (make sure it’s soft!), boiling water, and vanilla. Beat until smooth and glossy.

When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting. Let cool (or leave slightly warm) and cut into squares to serve. If also desired (and what’s not to be desired here?) serve with vanilla ice cream and hot fudge. Moan while eating.

Lemon Buddies

Lemon Buddies

9 cups Rice Chex cereal (you can use corn but rice is much better)
1 1/4 cup white chocolate chips
1/4 cup butter or margarine
4 tsp. grated lemon peel
2 T fresh lemon juice
2 cups powdered sugar

Measure cereal in a large bowl and set aside.
In a 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool.
Store in airtight container.

Easy Cheesecake

Crust
1 1/3 cups graham cracker crumbs
1/3 cup light brown sugar
1/2 teaspoon cinnamon
1/3 cup melted butter
Filling
12 ounces cream cheese, softened
2 eggs
1/2 c sugar
1/2 t vanilla
1 cup sour cream (optional)

Mix together together crust ingredients and softly press into a buttered 8-inch square baking pan.
Beat together the cream cheese, eggs, granulated sugar, and vanilla. It should be very smooth. Pour cream cheese mixture into prepared crust. Bake at 350° for 35 minutes. While hot, spread sour cream over the top; cool.

Banana Bread

1 1/4 c sugar
1/2 c butter, softened
2 eggs
1 1/2 c mashed bananas (3 to 4 medium)
1/2 c buttermilk
or
1T lemon juice + enough milk to equal
1/2cup or 1/4c sour cream + 1/4 cup milk
1 t vanilla
2 1/2 c flour
1 t baking soda
1 t salt
1 c chopped nuts (optional)

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Makes 2 loaves

Thanks to Betty Crocker

Crockpot Pizza Soup

This is a recipe from Crockpot365.blogspot.com and it is delicious.



Crockpot Pizza Soup


--1 jar (14 oz) of pizza sauce, you can also use spaghetti sauce if you need to
--3 empty jars full of water
--1 green bell pepper, seeded and chopped
--1/2 red onion, chopped
--1 cup sliced mushrooms
--1 can diced tomatoes, drained
--2 already-cooked Italian sausage
--1 cup sliced pepperoni, sliced in quarters
--8 fresh basil leaves, chopped (or 1/2 T dried)
--1 T dried oregano
--1/2 to 1/3 cup of dried pasta
--shredded mozzarella cheese (to add later)

The Directions.

Use a 5 or 6 quart crockpot for this recipe. Serves 8.

Put everything in crockpot except pasta and cheese. Cover and cook on low for 7-9 hours. You could also do this in a pot and let simmer for an hour.

Thirty minutes before serving, add the dry pasta, and turn to high.

Garnish/top with shredded mozzarella cheese and olives.

O'Henry Bars

Melt 1 cup butter, 1 cup brown sugar, 1/2 cup white corn syrup. Add 3 cups quick oatmeal and 1 cup flour. Put into greased 9x13 inch cake pan. Bake at 350' for 15 minutes.
Melt 1 (6oz) pkg chocolate chips, add 1 cup crunchy peanut butter; spread over top of baked crust. Cut and store in refrigerator.

Creamy BBQ Cilantro Lime Dressing

1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Recipe Source: Mels Kitchen Cafe

BBQ Chicken Salad

*Note: this recipe calls for already cooked chicken so plan ahead! I like to cook my chicken in the crockpot, using frozen chicken breasts and about 1 cup of chicken broth for every 2 chicken breasts. I cook on low for about 4-5 hours and then shred and refrigerate (or freeze) for later.

*Serves 4-6

3 cups cooked, shredded chicken
2 cups BBQ sauce, storebought or homemade
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded

Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

Recipe Source: Mel’s Kitchen Cafe

Apple Crisp using Dehydrated Apples

Preheat oven to 375.

3 cups dehydrated apples

Hydrate apples for 15min in 5 cups warm water plus 1 T lemon juice. drain water and place into 13/9 pan.

1 cup oats
1 cup brown sugar
1/2 cup whole wheat flour
1/2 cup pecans, chopped (optional)
1 t cinnamon
1/2 c butter, softened

In a small bowl combine topping ingredients until crumbly. Sprinkle evenly over apples. Bake for 30-35 minutes. Serve hot with whipped topping or vanilla ice cream.

Tartar Sauce

1 C Light Mayonnaise
2 T Capers
12 Baby Dill Pickles
2 T Fresh Parsley or 1T Dried Parsley
1 Lemon, Juiced
1 Dash Sirracha


Combine everything in a food processor until preferred consistency. Refrigerate for 1 hour before serving for best flavor.

Fried Rice

2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce
2 drops sesame oil
1/4 t oyster sauce
1 - 2 green onions, as desired
Peas
Carrots, diced

Chop the green onion. Lightly beat the eggs. Add salt and pepper to eggs.

Heat 2 tablespoons oil. Add the rice. Stir-fry for a few minutes. Add veggies. Stir in the soy sauce, oyster sauce, and sesame oil.

When the rice is heated through make a hole in the middle. Add 2T oil and scramble eggs. Mix thoroughly. Stir in the green onion.

***Alternate***
Slice and saute some Chinese sausage add to rice at the end.

Salmon Brown Sugar and Mustard Glaze

Salmon filet
salt and pepper
1/3 cup brown sugar
1 1/2 tbs Dijon mustard
1T fresh lemon juice
1 tsp lemon zest

Salt and pepper salmon and put in a 13x9 pan. Mix together glaze, pour glaze over salmon. Broil on one side, flip and spoon glaze over new side. Broil for another few minutes.

Lasagna Soup

I had half a party sized lasagna and didn't want them for leftovers so I made it into soup. It was delicious.

Lasagna Soup

Cooked Lasagna, sliced into 1" cubes
Beef Broth (enough cover lasagna)
Italian seasoning, to taste
Can of corn
1 can diced tomatoes
1 can tomato paste

Mix all together and heat until warmed through. Serve with shredded mozzarella cheese over the top.

Chicken and Cheese Rolls

1 can crescent rolls
chopped cooked chicken
cheese

Open the rolls and separate into 8 squares(don't break them diagonal line) Squish the diagonal line together to form a single rectangle. Place some cheese and chicken on 4 of the squares. Use another square to cover. Use a fork to press the sides of the "ravioli" together. Bake at 350 for 14min.

Carmel Corn Puffs

3/4c butter
3/4c corn syrup
1 1/2c brown sugar
cook over medium heat until bubbly around edges about 2 minutes
add 1 1/2t baking soda
-pour over bag of corn puffs. Spread on 2 cookie sheets and bake at 250 for 30min stirring every 10min. Spread on wax paper and break apart before cooled completely .

Ribs:)

Rack of Pork Loin Back Ribs
Prepare the ribs. Salt and pepper meat side of ribs. Rub generously with brown sugar. Place cooling rack on a cooking sheet. Then place Ribs on rack. Cover with foil leaving a corner open. Place ribs in 250-275 oven. Pour 2c water into bottom of pan then tightly close foil. Bake in oven for 2 1/2-3 hours. Remove tinfoil and drain bottom of pan. Coat ribs in Sweet baby rays BBQ sauce. Broil top of ribs in oven for 5-10min or until bubbly.

Chewy Crunch Cookies

* 1 stick butter (softened)
* 1/2 cup packed brown sugar
* 1/4 cup sugar
* 1 egg
* 1 teaspoon vanilla
* 1 cup flour
* 1 teaspoon baking powder
* 2 cups Honey Bunches of Oats cereal, crushed
* 1/2 cup milk chocolate chips
* 1/2 cup toffee bits

Preheat oven to 350°. Sil-pat covered cookie sheet. In large bowl cream butter and sugars. Add egg and vanilla; mix well.

Sift flour and baking powder together; stir into creamed mixture until well combined. Add cereal and chocolate pieces and mix well. Drop by full teaspoon onto prepared cookie sheet.

Bake 10-12 minutes or until lightly brown. Let stand 1 minute before removing from cookie sheet. Cool on wire rack.



These cookies are everything you want. Crunchy, chewy, sweet and just perfect.