Teriyaki Chicken and Vegetables

Ingredients


12 Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Tenderloins
1 tablespoon vegetable oil
2-1/2 cups small raw broccoli florets, about 8 ounces
2/3 cup water
1 15-ounce can baby corn or straw mushrooms, drained
2/3 cup bottled thick sweet and sour sauce
1/3 cup cashews or peanuts
4 cups hot cooked rice

Instructions

1. Wash hands. Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minutes. Pat dry. Wash hands.
2. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken; cover and cook, turning occasionally, 10 to 12 minutes or until browned and done (internal temp 170°F). Remove chicken to plate; cover and keep warm.
3. Add broccoli and water to skillet; cover immediately and cook 3 minutes over medium heat. Add chicken (and any accumulated juices), corn and sweet and sour sauce to skillet. Heat thoroughly. Stir in cashews.

Sweet and Savory Chicken Rice Bowl

Ingredients

---

2 pounds skinless, boneless chicken breast, cut into bite-size pieces
1 tablespoon minced garlic
1/2 cup Kraft hickory smoked barbecue sauce
3 tablespoon light brown sugar
2 tablespoon Kikkoman soy sauce
cooked Jasmine rice

Instructions

1. In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
2. Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
3. Remove from heat and serve over top cooked Jasmine rice in a bowl.
4. (optional) Garnish with parsley flakes.

Recipe and photo courtesy Heather Batts of TheDomesticDiva.org.

Creamy Macaroni and Cheese

Ingredients

1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese

Directions

1. Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
2. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
3. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Plank Grilled Salmon

Ingredients

• 1/4 cup soy sauce, reduced-sodium
• 1/4 cup sake, or dry white wine
• 1/4 cup mirin
• 2 tablespoons sugar
• 3 tablespoons scallions, coursely chopped
• 3 tablespoons fresh ginger, coursely chopped
• 4 5-ounce fillets wild salmon, or steaks, 3/4-1 inch thick, skin on
• 1 small lemon, thinly sliced

Instructions

Step 1

Soak a grilling plank in water for 2 to 4 hours.

Step 2

Meanwhile, combine soy sauce, sake (or white wine), mirin, sugar, scallions and ginger in a small saucepan and bring to a boil. Remove from the heat and let cool to room temperature.

Step 3

Place salmon in a shallow dish and pour the marinade over it. Place lemon slices on top. Marinate in the refrigerator for at least 30 minutes but no more than 2 hours, turning the fish once or twice.

Step 4

Preheat grill to medium-high.

Step 5

Place the soaked plank over direct heat on the grill and heat for 2 minutes. Move the plank so it’s over indirect heat. Remove the salmon from the marinade, place it skin-side down (if using fillets) on the hot plank and replace the lemon slices on top. Close the lid and cook until the fish is just cooked through, 10 to 15 minutes. Use the plank as the serving platter, if desired.

Tips

Make Ahead Tip: The salmon can be marinated for up to 2 hours

Blue Cheese Dip

Ingredients

• 4 ounces reduced-fat cream cheese, (Neufchâtel)
• 1/2 cup fresh flat-leaf parsley leaves
• 2 scallions, trimmed and coarsely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon tarragon vinegar, or white-wine vinegar
• 3/4 cup crumbled blue cheese (4 1/4 ounces)
• 2 tablespoons reduced-fat mayonnaise
• freshly ground pepper, to taste

Instructions

Step 1

Place cream cheese, parsley, scallions, garlic, lemon juice and vinegar in a food processor; pulse until the mixture is fairly smooth, scraping down the sides once or twice. Add blue cheese, mayonnaise and pepper; pulse until smooth but still textured. You don't want the dip to be too smooth. If it seems to need a little thinning, add a teaspoon or so of water. Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese.

Tips

Make Ahead Tip: Cover and refrigerate for up to 4 days

Potatoes Sauted With Garlic and Cilantro - Batata ma3 Kizbra

Ingredients
4 large potatoes
1 bunch green cilantro (or ½ cup dried cilantro leaves)
5-8 large fresh garlic cloves, crushed
1 lemon, juiced
3 tablespoons of olive oil
A dash of salt

Instructions

1. Slice the potatoes into small cubes of about ¾ inch with a thickness of about ½ inch. Fry them in oil until they are golden/crispy (or alternatively bake them in the oven until they're crispy). Salt them lightly.
2. Meanwhile rinse the cilantro leaves then discard the stems, and chop the leaves very finely. Lay the leaves on a paper towel for a few minutes to dry the water from them.
3. In a deep frying pan, add the crushed garlic then saute it on medium heat in the 3 tablespoons of olive oil just for a couple of minutes. You want the garlic to stay a bit raw, not fully cooked, or otherwise if you overcook the garlic it looses its flavor.
4. Add a tiny pinch of salt, then add the chopped cilantro and the lemon juice to the garlic and saute/mix them well for a minute or two.
5. Finally add the fried potatoes to the pot, mix it well with the saute and cook it for 3-5 more minutes while stirring, and you're done.
6. BONUS: If you love spicy food, finely chop a bit of green jalapeno or Serrano peppers and add them during the cilantro saute
7. Serve hot or cold as an appetizer.

Sugar Cookies

Sugar cookies by definition consists of sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand or rolled and cut into shapes. They are commonly decorated with frosting, sprinkles, or a combination of both. They can also be cut into decorative shapes and figures. In North America, sugar cookies are popular during the holidays of Christmas and Halloween.


Ingredients
Original recipe makes 4 dozen

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Buffalo Chicken Potato Skins Recipe

This is a great meal to eat for Iftar. Of course, if you are like me it won't take much to make you full. The idea behind Iftar is to eat something healthy that will tie you over until you have your Sehri. This can be eaten alone or with a salad. 

Ingredients

4 medium baking Potatoes
Oil for brushing
2 cups cooked Chicken, shredded or dIced
1/2 cup hot sauce
2 tablespoons Butter, melted
Salt and pepper to taste
1/2 cup Cheddar cheese
1/2 cup Mozzarella cheese
2 green Onions, sliced

1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
6. Boil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and chilli sauce for dipping.

Lime-Honey Glazed Chicken

I have to be honest here, I love chicken no matter how it's made (except in beer-yuck). Chicken is one of the main types of meat that I will buy and cook for my family. If I do buy chicken thighs I always get the kind that is skinless and have less fat on it. That is why I am more keen to buy chicken breast that are boneless and skinless. If any fat is left on it I will simply cut if off. 

This recipe here is good for people who are trying to watch their sugar intake as well as their sodium intake. The key to this recipe is not to let marinade longer than 2 hours or it will come out tasting like a sponge. 

Ingredients

• 6 tablespoons honey
• 6 tablespoons reduced-sodium soy sauce
• 2 teaspoons freshly grated lime zest
• 6 tablespoons lime juice
• 1 teaspoon crushed red pepper
• 4 6-ounce bone-in chicken thighs, skin and excess fat removed
• 2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise

Instructions

Step 1

Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.

Step 2

About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).

Step 3

If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.

Step 4

Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.

Step 5

Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.

Chicken Caesar Wraps

Who doesn't like Chicken Caesar salads? Well, this recipe is for similar to making the salad but you are going to add it to tortilla wrap. This recipe called for bacon but since I do not eat port I left that out of mine. You can always use turkey bacon if you want. This is something that I like to prepare ahead of time for my mom. This way she can eat when she is ready to eat. Plus I know it will be good for her.

3 cups loosely packed shredded romaine lettuce
2 cups chopped cooked chicken
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup croutons
1/2 cup KRAFT Classic Caesar Dressing
4 flour tortillas (8 inch)

How To Make It

Place first 4 ingredients in large bowl. Add dressing; toss lightly.
Spoon onto tortillas; roll up tightly.

PHILADELPHIA Classic Cheesecake

I had a friend ask me to make a cheesecake next time so I had to do some digging around to remember how to even make one. Of course when I do make cheesecakes then this is the recipe that I like to follow. Sometimes I like to add either chocolate or strawberries or even both to the top of the cheesecake. It may sound like it takes a long time to make, but it is great when you take that first bite.

Ingredients:

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese softened
1 cup sugar
1 tsp. vanilla
4 eggs

Directions:

Heat oven to 325°F.
Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

National Burger Day

Everyone loves hamburgers and can make them in many different ways. I read an article on World Famous Writers that went into detail about a few different burgers. You can read about it here. I like my hamburgers with just cheese, mayo, and ketchup.

Middle Eastern Tuna Salad

I love making this for my mom, who has diabetes. This recipes not only helps to stablize her diabetes but she loves the taste. I know this will be something that I make more often for her.

Ingredients

• 1/3 cup nonfat plain yoghurt 
• 2 tablespoons tahini, or fruity extra-virgin olive oil 
• 1 teaspoon lemon juice 
• 2 cloves garlic, very finely chopped 
• 1 teaspoon ground cumin 
• 1 6-ounce can solid white tuna in water, drained and flaked 
• 1 8-ounce can chickpeas, (3/4 cup), drained and rinsed 
• 1/4 cup flat-leaf parsley, chopped 
• salt & freshly ground pepper, to taste 

Instructions

Whisk together yogurt, tahini or olive oil, lemon juice, garlic and cumin in a bowl. Stir in tuna, chickpeas and parsley and season with salt and pepper.

Lebanese chicken and rice (riz ala’ dajaj)

Ingredients

1cinnamon stick
2 tsp salt, or to taste
500g  chicken breast fillets
40 g butter
1brown onion, finely chopped
350 g coarse lamb mince
300 g(1½ cups) long-grain rice, washed and drained
½ tsp black pepper
½ tspLebanese mixed spices (see Note)
2 tbsp olive oil
½ cup flaked/slivered almonds
½ cuppine nuts
½ tsp ground cinnamon
Lebanese salad, to serve

Instructions

Place the cinnamon stick, 1 teaspoon salt and 1 litre (4 cups) water in a medium-size saucepan and bring to the boil. Reduce the heat, add the chicken and simmer gently for 7 minutes. Remove from the heat and leave the chicken to poach in the water for a further 7–10 minutes until cooked through. Drain, reserving the stock. When cool enough to handle, coarsely shred the chicken.

Preheat the oven to 180˚C.

To make the rice, place a large saucepan over medium heat. Add the butter and onion and cook for 5 minutes until the onion softens. Add the lamb mince and cook, stirring regularly, for 10 minutes until the lamb just starts to brown. Stir in the rice, black pepper, mixed spices and the remaining teaspoon of salt and cook for 2 minutes, tossing to coat the rice. Add 625 ml (2½ cups) of the reserved chicken stock and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked.

Meanwhile, arrange the pine nuts and almonds on two separate oven trays. Transfer to the oven and cook the almonds for 6–8 minutes and the pine nuts for 3–5 minutes until lightly golden. Set aside.

To serve, place the rice mixture on a serving platter and cover with shredded chicken. Top with almonds and pine nuts and sprinkle over the cinnamon. Serve with salad.

Lebanese Chicken

Ingredients

4 boneless skinless chicken breasts
1/3 cup onion, chopped
1 clove garlic, minced
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons honey
1 cup couscous

Directions

1. Rinse chicken and pat dry with paper towels.
2. Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
3. Add orange zest, orange juice and salt to skillet.
4. Bring to boil; reduce heat and simmer, covered, for 5 minutes.
5. Sprinkle cinnamon and all spice onto chicken.
6. Drizzle with honey.
7. Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
8. Meanwhile, cook couscous according to package directions.
9. Top couscous with chicken and sauce before serving.

SENEGALESE CHICKEN YASSA

This is a hot dish, but it is very delicious. This could be eaten over rice or noodles.

Ingredients

1/4 cup fresh lemon juice
4 large onions -- thinly sliced
Salt and freshly ground black pepper -- to taste1/8 teaspoon fresh habanero* -- minced plus 1 habanero* pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
1chicken (2 1/2-3 1/2 lbs) -- cut in serving pieces
1/2 cup pimiento-stuffed olives
4 carrots, scraped and -- thinly sliced
1tablespoon Dijon-style mustard
*or other hot chile pepper, to taste

Directions

In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and 1/4 cup of the peanut oil. Place the chicken pieces in the marinade, making sure they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator.
Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.
When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chili, the olives, carrots, mustard and 1/2 cup water. Stir to mix well, then bring the Yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through.
Serve hot over white rice.

Lebanese Chicken and Potatoes

Lebanese is one of the oldest cuisines in the world that consists of several different cuisines mixed in together. It is also one of the best Mediterranean foods to come from that part of the world. 

INGREDIENTS:

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Pomegranate Champagne Punch Recipe

Who says you can't make a great refreshing drink at home? With this recipe, you can make your own punch and not have to worry about anyone bothering you while drinking it. It has a great taste that will leave you wanting more.

Ingredients
2 cup(s) champagne
1 cup(s) pomegranate juice
1 cup(s) seltzer
1/2 cup(s) vodka, fruit-flavored
1 small lemon peel

Preparation

1. Combine champagne, pomegranate juice, seltzer and vodka in a large bowl or pitcher.
2. Serve over ice with a twist of lemon.

Fried Ice Cream

Deep Fried Ice Cream

My friend +trenna sue hiler posted an article on BestWriters.com about how to make the best fried Ice Cream ever. She even gives suggestions about what kind of topping to add before frying it. I am so eager to try this recipe but I have to wait until I can get some ice cream and some cookies to go with it. I can just imagine all the fat inside of this one delicious product.

Trenna keep does good recipes coming.

CREAMY DEVILED EGGS

Deviled Eggs-Pixabay
http://pixabay.com/en/picnic-eggs-church-buffet-food-348043/

12 hard-boiled eggs, peeled
1/2 of an 8 oz. pkg. cream cheese, room temp.
1-2 Tbsp. sweet pickle relish
2-3 Tbsp. Miracle Whip or mayonnaise
Salt and black pepper to taste
Sprinkling of Tony's Creole seasoning

Cut the cooked eggs in half lengthwise. Remove cooked egg yolks from egg whites and mash thoroughly with a fork. Add cream cheese, Miracle Whip, sweet pickle relish, salt, black pepper and Creole seasoning to egg yolks. Stir until mixture is smooth. Place mixture in a piping bag or a resealable food storage (cut off a small hole) and refill egg whites with the yolk mixture making sure to fill them extra full. A small spoon can also be used for refilling the egg whites. Lightly sprinkle with more Creole seasoning for garnish, if desired. Chill until serving time.

Homemade Cheesy Chicken Enchiladas

One thing I do know how to cook without using a cookbook is homemade cheesy chicken enchiladas. I have been making this for quite some time now and its like second nature when making it. Yes, I love Mexican foods and can never get enough of it.

I always have two pots on the stove when making this. In one pot, I put my queso white cheese, 1/2 cup of sour cream, and one 8oz package of cream cheese into the pot. I stir it around until everything is melted and in a creamy state. I then add lime juice to the cheese mixture and chili powder. If I were to actually measure I would say about three Tbl spoons full of chili powder, but since I don't actually measure what I put in, I just use my best judgement and taste it while cooking.

While the cheese is cooking in the other pot I have my chicken already cut up into 2 inch pieces and cooking in another pot. I normally only cut up 2 large boneless and skinless chicken breast.  I cook the chicken in butter and season it with some lime juice and season salt. I will cook it until it is no longer pink on the inside. Once done I will drain off any excess butter and set it to the side.

After I get the cheese the way I want it to taste, I will then add some of the cheese mixture to the chicken, leaving some of the cheese by itself. I will then mix the chicken and cheese together, mixing well. Once done I then grab more tortilla and start adding the chicken and cheese mixture and rolling it up. I will do this until all of the chicken is used.

Once done with rolling the chicken and cheese mixture, I will then add the rest of the cheese sauce on top of the rolled product. I make sure to spread it evenly. Afterwards, I add shredded cheese on top of that and place it in the oven that is set to 350 degrees. I will let cook in the oven for 15 minutes. The cheese on top should be melted and the enchilada should have a brown tint to it.

I like to top mine with tomatoes and eat it with hot sauce. I always have leftovers, so I can eat some the next day. This is something that my son Alex loves to eat as well. This is a winner in my house.

Easy After Work BBQ Chicken

This is a great recipe to make when it is raining outside. The BBQ sauce is easy to make and taste better than store bought.

Ingredients

1 (3 1/2-pound) chicken, cut into 8 pieces
Salt and freshly ground black pepper
2 cups bottled sauce or Easy BBQ Sauce, recipe follows

Directions

1. Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
2. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.
3. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.
4. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce.

Easy BBQ Sauce:

3/4 cup ketchup
1/4 cup plus 2 tablespoons packed dark brown sugar
3 tablespoons white wine vinegar
2 tablespoons minced onion
2 tablespoons Dijon mustard
1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped scallions (white and light green parts)
1 1/2 teaspoons freshly grated lime zest
1 1/2 teaspoons freshly squeezed lime juice
Lime wedges, for serving

In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.




Yield: 1 cups




Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_491433_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

The Greatest Queso (Rotel Dip)

This recipe is good to use for any party or holiday. The kids love just as much as the adults do. Trust me, you will have no leftovers with this one.


The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Homemade Krispy Kremes

Homemade Krispy Kremes — Yes, this is the actual recipe! :)

Donut Recipe:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
a dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the donuts holes with a cloth to rise while you heat the oil to 375F.
Place the donuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.

If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Baked Apple Crisp

Ingredients:
Apples:
10 Cups of Gala Apples (Peeled, Cored, and Thinly Sliced)
1 Cup White Sugar
1 Tbsp All Purpose Flour (or GF All Purpose Flour)
1 Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
1/2 Cup Water
Additional Ground Cinnamon and Nutmeg

Topping:
1 Cup Quick Cooking Oats (or GF Oats)
1 Cup All Purpose Flour (or GF All Purpose Flour)
1 Cup Packed Brown Sugar
1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Cup Butter, Melted

Vanilla Ice Cream (Optional)


Directions:

Preheat oven to 350*.

1. In a 9x13 baking dish, place the apples evenly on the bottom of the dish. 
2. In a small bowl, mix the sugar, flour, cinnamon, nutmeg. Then, place this mixture evenly over the apples. 
3. Pour in the water. 
4. At this point, I sprinkled additional cinnamon and nutmeg over it to give it more flavor. I did another teaspoon. 
5. In another bowl, combine the oats, flour, brown sugar, baking powder, and baking soda. Then, mix in the melted butter. 
6. This mixture should be very crumbly but be sure that the butter is mixed in well. 
7. Evenly crumble the mixture over the apples. 

Bake for 45 minutes or until apples are nice and soft. Serve warm with a side of vanilla ice cream.

Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish

Ingredients

Roast Pork:
1/4 cup light brown sugar
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)


Sandwich Build:

Sweet Chile Sauce, warmed, recipe follows
Unsalted butter, softened, to toast rolls
4 soft potato rolls or sweet Hawaiian bread rolls
Grilled Pineapple Relish, recipe follows
Shredded red cabbage, to garnish


Directions

Preheat the oven to 325 degrees F with the oven rack in the middle position.

For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.

Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.

For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.

Sweet Chile Sauce:

2 cups rice vinegar
1 cup brown sugar
1 tablespoon crushed red pepper
1 teaspoon kosher salt
4 cloves garlic smashed


Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.




Grilled Pineapple Relish:

Oil, for grilling
1 fresh pineapple, skinned, cored and cut into 1-inch slices
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and grated fresh ginger
1 lime, juiced
1 jalapeno seeded and diced
1/2 red onion diced
Kosher salt and freshly ground black pepper

Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno, and onions. Season with salt and pepper.




Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/hawaiian-bbq-pulled-pork-sandwich-with-grilled-pineapple-relish-recipe/index.html?oc=linkback

Fresh Strawberry Meringue Cake

Ingredients
1 cup chopped pecans
Parchment paper
Masking tape
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups sugar, divided
7 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 (8-oz.) containers mascarpone cheese
2 teaspoons vanilla extract
3 cups whipping cream
4 1/2 cups sliced fresh strawberries
Halved fresh strawberries

Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from the oven and cool completely (about 10 minutes). Reduce oven temperature to 250°.

2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn the paper over; secure with masking tape.

3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.

4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.

5. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.

6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with the light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.

7. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.

8. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.

9. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.

Parmesan-Dijon Chicken

Ingredients

1/4 cup butter or margarine, melted

2 tablespoons Dijon mustard

3/4 cup Progresso® dry bread crumbs (any flavor)

1/4 cup grated Parmesan cheese

6 boneless skinless chicken breast halves (1 3/4 pounds)

Directions

1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.

2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in a bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in an ungreased rectangular pan, 13x9x2 inches.

3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Chipotle Chicken and Vegetable Tacos

I'm trying to cut down on my sugar intake after I tested my blood sugar yesterday and noticed that my blood sugar was higher than normal. I still want to eat my spicy foods, it's really hard to stop eating that. So I found this recipe here. Chipotle chicken paired with Green Giant® frozen vegetables make these tacos a quick and easy dinner solution!


Ingredients

1 box (8 oz) Green Giant® frozen garden vegetable medley
1 chipotle chile in adobo sauce (from 7-oz can), chopped (with 1 tablespoon sauce)
1 cup shredded chicken breast
8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
1/4 cup crumbled queso fresco cheese
1 tablespoon chopped fresh cilantro
Lime wedges, if desired


Directions
1. Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.

2. Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.


source: www.livebetteramerica.com/recipes/chipotle-chicken-and-vegetable-tacos/0c3b589b-8452-4900-a39d-57cd4d3a2865/

Cheese Stuffed Tomato Appetizer

For a fresh and light appetizer, these small bites have a Greek flavor, with low-fat feta cheese and creamy Neufchatel. The Neufchatel, which is sold near (and tastes like) cream cheese, stretches a small amount of feta while preserving its tangy flavor. Simple and delicious!

Ingredients:

2 ounces low-fat feta cheese

4 ounces Neufchatel cheese, at room temperature

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 packet grape or cherry tomatoes

Directions:

Crumble the low fat feta cheese into a medium bowl and mash it with the back of a fork.

Cut the Neufchatel cheese into cubes. Add the Neufchatel cheese to the bowl with the feta. Mash the two cheeses together with a fork.

Sprinkle the basil over the cheese mixture and stir to combine.

Cut the tomatoes in half and scoop the seeds out of each tomato half.

Place the tomato halves cut side down on a paper towel to drain away the excess juice and pat them dry.

Once dry, place the tomato halves cut side up on a plate.

Spoon cheese mixture into each tomato half.

Chill the stuffed tomatoes until you’re ready to serve them.

Tip:

The cheese mixture also makes a tasty dip for veggies -- thin with a little bit of sour cream or milk, if desired.

Read more: http://www.celebrations.com/content/cheese-stuffed-tomato-appetizer#ixzz2WgEpfGPV

Cheesy Chicken Enchiladas

Ingredients:

• 8 Burrito Size Tortilla’s
• 1 Can of Black Beans (Cans are 15 oz, I use 1/2 can for this meal)
• 2 Cups of Shredded Colby Jack Cheese
• 1 Large Tomato, Diced or 1 Can of Diced Tomatoes
• 1 10 oz Can of Green Enchilada Sauce
• 1 Package of Taco Seasoning
• 2 Chicken Breast

Directions:

Preheat oven to 375*.

While the chicken is about 1/2 way thawed, cut the chicken into small chunks then finish thawing. In a skillet, cook the chicken breast and taco seasoning. I typically do not add any water to the chicken while it’s cooking with the taco seasoning, I use it just to add flavor to the chicken. If you do need liquid add a small amount of water.

Spray a baking dish with nonstick cooking spray, then start preparing your enchiladas. In each tortilla layer with a small amount of chicken, black beans, tomato, and cheese. Roll each enchilada up until the ends meet then place into the baking dish, seam side down. Continue to do this until your dish is full with enchiladas. Pour the enchilada sauce over the tortilla’s and top with all of the remaining cheese.

This will bake in the oven for about 20 minutes or until the cheese is nice and bubbly. I serve this with a side of taco rice and corn.

Sweet but Spicy Chicken Wings

Spicy chicken wings are cooked in the crockpot with honey and barbecue sauce, along with spicy seasonings.

Ingredients:

• 3 pounds chicken wings (16 wings)
• salt and pepper to taste
• 1 1/2 cups any variety barbecue sauce
• 1/4 cup honey
• 2 teaspoons prepared mustard or spicy mustard
• 2 teaspoons Worcestershire sauce
• Tabasco to taste, optional

Preparation:

Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan. Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.

In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping the temperature on LOW. Makes about 30 chicken wings.