Shake and Bake - This week's dinners

I know I have posted all week, been sick with a cold thanks to my husband. So I haven't felt like doing much but sleep. I did have to work on a Save the Date card for an order. Other than that, grocery lists and rested as much as I could.
Dinner have been kind of uninspiring to say the least.
Monday I made Shake N' Bake pork chops - which is my favorite and I bet your saying HUH she used a processed food and I am going to say NO I didn't LOL. I made my own and it's so much better than what you buy in the store. I love this recipe.

Shake and Bake - now I have no idea where I found this recipe
3 cups bread crumbs
1 cup panko bread crumbs
1/3 cup olive oil
1 tbsp salt
1 tbsp paprika
1 tbsp celery salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 minced garlic
1/4 minced onion
pinch of basil
pinch of parsley
pinch of oregano

I only add half the salt with adding celery salt.

Tuesday night's dinner was simple, some lightly bread chicken and fettuccine alfredo and yes here I used canned alfredo sauce cause that is what my daughter likes.

Wednesday - we have one of my all time favorites Sausage, biscuits and gravy.
one of our local supermarkets here Strupples, makes the best breakfast sausage or some call country sausage. It's out of this world.

Thursday - night I made a chuck roast using this recipe
Crockpot Steak and Gravy by DeDe Smith

awesome recipe check it out 

Tonight's dinner is even going to be easier, Price Chopper here you can buy 8 cans of Cream of soups and get a free Roisterer chicken, nothing easier than that and cheep too. Along with salad and bread, nice and easy. 

Hot Pockets

For dinner tonight I saw on Rachael Ray this week or maybe last week, they made hot pockets and they looked so good so that is what we are having tonight for dinner.
Chicken, Broccoli and Cheese
Ham and Cheese
and pizza hot pockets. Plus making a pizza for my daughter. I can't wait will try to remember to take a photo for you all.

Update
I made my hot pockets and they came out really great. My family said they were the best
here are some picks but they didn't come out really great

chicken, broccoli with some alfredo sauce and creamy Havarti cheese 

                                                                     ham and montery jack cheese

                                                pepperoni and mozzarella cheese

Our Anniversary

Yes, my anniversary is on Halloween and on purpose too. LOL
For one reason I love Halloween so much. Secondly my husband can always remember our anniversary.
Since it was our anniversary, I didn't cook. We had Mr. Mikes which is the local seafood place here. Haddock, scallops, fries, onion rings and some macaroni salad and let me just tell you how good dinner was. OMG It was sooooooooooo good. I love Mr. Mikes.
Happy Halloween everyone,.

Split Pea Soup

I had a left over ham bone from Sunday's dinner of baked ham and Monday's dinner of Scalloped Potatoes and ham that I decided to try my hand at homemade split pea soup. I love peas but nobody else in my family likes them. So by bff Cindy and I get together every week and make things our families won't eat that have lots of veggies and things they won't eat.
Well, my soup came out so good, I was so proud of myself.

I took two different recipes and made my own soup.
Boiled my ham one in 6 cups of water for an hour and then just let it sit till I was ready to make my soup.
took the meat off the bone, and removed at much fat from the broth that I could.
cut the meat into bit size pieces, along with the leftover ham.

This is one of the recipes I modified, the other was on the back of the pea bag.

1 lb bag of slit peas, rinsed and sorted
1 can of chicken broth
5 cups water of which I used the broth I made with the ham bone and what ever I was lacking I used water
2 medium potatoes, peeled and cubed I didn't add these
2 large onions, chopped
2 medium carrots, bite size
2 cups cubed cooked ham
1/2 cup chopped celery
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
2 teaspoon dried thyme

Throw everything in the pot, bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally.

Smothered Chicken By Carla Hall

I made this for dinner tonight and it was so good again. Yes the second time I have made it, if you haven't tried this you need too. It's really good even my daughter will eat it without the gravy part of course. Gee children have no idea what they are missing by not eating gravy. LOL
check out the recipe. It's easy to out together.

http://oasewhatsfordinner.blogspot.com/2014/02/smothered-chicken-with-rice.html

Corn beef Hash

Yes I am one of those people who just loves corn beef hash. I used to love the one in the can, but as age creeps up on ya so does too much sodium. So for quite a few years I didn't have it unless a restaurant we would go too, served it. Till I started watching and having an affair with Food Network. LOL My favorite show Drive In, Diners and Dives. I got courage one day after having some left over corn beef to try my hand at making my own. So I found a couple recipes that I like what was in them and made my own.
I combined what I like best about the two recipes and built it from there and if I have to say so myself it's an awesome recipe.

Oase's Corn Beef Hash

5 to 6 left over boiled potatoes
1/2 to 1 pound of corn beef
1 small red pepper
1 small onion chopped
2 tsp of Thyme
2 tbsp of Worcestershire sauce
2 tsp prepared mustard
3 cloves of garlic minced
butter and olive oil

Cut everything into bite size pieces.  In a large fry pan add a little bit of olive oil and couple pats of butter. Fry your potatoes till nice and brown, remove from pan.
Add onion to pan and little more butter if you need it, saute till soft, adding your red pepper and cook till softened.
Add cornbeef and saute till nice and brown, add potatoes to warm them up again.
Add Thyme, Worcestershire sauce and mustard, combine well. Fry up a couple of
sunny side up eggs, add to the top of your hash and enjoy.

Scallop Potatoes and Ham

Don't you just get tired of all the same meals week after week after week? I know I do, it drives me nuts. As my oven self cleans, which by the way smells incredible bad, I mean it smells bad. I decided to blog, I such at blogging, really I do.
I decided Sunday to make just the basic baked ham dinner, so I could have the left overs for Scalloped Potatoes and ham, one of my favorite comfort foods. I made that last night for dinner. Here is my recipe but I didn't take a picture, forgot.

Scallop Potatoes and Ham

however much ham you want in your dish cut it into bite size pieces
peel and slice about 3 pounds of potatoes, I used Russet cause that is what I had on hand
8 oz of cheese, I used Sargento's 6 Cheese Italian blend, most times thou I just use either Parmensan
or Astiago cheese.
2 cups of milk
1 1/2 cups of heavy cream
3 cloves of garlic minced
1 small onion minced
3 pinches of Nutmet
1 tsp of thyme
black pepper to taste

Saute your minced onion in a little bit of butter in a medium size pan, when soft and translucent add your minced garlic, black pepper and cook till the garlic is fragent, about 40 seconds. Add thyme, nutmeg, milk and heavy cream and just let it warm on the stove on low.
Slice your potatoes very thin, I use a mandoline to slice mine.
Spray a large baking dish. If you keep your layers of potatoes to 3 doesn't take forever to cook
Put a layer of potatoes, sprinkle with cheese and ladel some of the milk on top, keep doing that till you us your potates, ending with some cream on top and cheese.
Bake in 350 degree oven for 1 1/2 to 2 hours. Comes out so so good.

Asain Steak Marinade

1 1/2 to 2 pouns of steak
1/4 cup low sodium soy sauce
1/4 cup balasmic vinegar
1/2 cup oil
3 tbsp honey
4 cloves of garlic minced
2 tbsp fresh grated ginger
3 scallions thinly sliced

wisk together, put in a resealable bag, add steak and marinate over night.

Steak Marinade

One that I like to use

1 cup Italian Dressing
1/2 cup A1 Steak Sauce
1/2 cup worcestershire sauce
1 tsp lemon juice

mix together, marinate steak for 24 - 48 hours

Cajun Spice Seasonings Mix

3 tbsp salt
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cayenne
1/2 tsp white pepper
1 1/2 whole thyme
3/4 tsp black pepper
1/2 whole oregano

Seasonings

Going to list a few that I have so I can import them into my chef tap app. Then I can get rid of a cookbook. YEAH

Memphis Rub
1/4 tsp cayenne
1 tsp cumin
2 tsp paprika
1 tsp dry oregano
1 tsp sugar
1 tsp salt
black pepper to taste

mix and put in a air tight container.

Smashed Potato Salad by Emeril Lagasse

I love this potato salad too. 

Smashed Potato Salad:

2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces
2 teaspoons salt
1/2 cup minced yellow onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1/2 to 3/4 cup mayonnaise or store bought mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1/2 teaspoon Worcestershire sauce

Directions
In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.
Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper.
Serve warm or chilled.

Yield: 4 servings
Recipe courtesy Emeril Lagasse, 2003

Kansas City Style Rib Rub

I started last year making a lot of my own seasoning mixes. There is just too much sodium in the mixes you buy at the store. A lot of these recipes came from 101budget.com, If you haven't checked out her site you have to, there is so much there.
The first one I am post thou is from Food Network. I love this seasoning mix, it's great on chicken, steak and makes the most awesome pulled pork.
You will need to try this, it's so great. I don't add all the salt that is required.


Kansas City Style Rib Rub:

1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence, recipe follows
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Kansas City-Style BBQ Sauce:

1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 tablespoon cane syrup
2 teaspoons chopped garlic
1/2 teaspoon finely grated onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/4 teaspoon ground cayenne pepper

Sitting here watching Sleepy Hollow, dinner is in the crockpot today. Nice hot meal for a cool rainy day. We are having Jerk Pork Roast, red beans and rice. And I can not wait. 
I use Paula Dean's recipe for Jerk seasoning. 
Now I didn't have a scotch bonnet pepper so I just added a bit of ancho chili powder, since I don't like it too hot I didn't add much. 
I put it on my pork roast the day before, so it can marinate over night. Cook in the crockpot on low for 8 hours and you have some delicious meat. LOVE it. 

Jerk Spice:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

Combine all ingredients in a bowl until well-mixed. Store in an airtight container.

Yield: 1/2 cup
Recipe courtesy Paula Deen

Italian Fries

Italian Fries

Ingredients

6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water

4 tablespoons (1/4 cup) extra-virgin olive oil

1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil

2 cups freshly grated Romano cheese

1/4 cup parsley leaves, finely chopped

4 tablespoons (1/2 stick) salted butter, cut into 6 cubes

Coarse salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees.

2. Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.

3. Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.

4. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

Italian Ranch Chicken Strips

Italian Ranch Chicken Strips

Ingredients

2/3 cup crushed cornflakes

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/3 cup reduced-fat ranch salad dressing

1 teaspoon water

1/2 pound skinless, boneless chicken breast halves – cut into strips

Directions

In a shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. In another shallow bowl, combine dressing and water. Dip chicken into dressing mixture, then coat with crumb mixture. Arrange chicken on a baking sheet coated with nonstick cooking spray. Lightly spray top of chicken with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 12-15 minutes or until juices run clear.

Lemon Brownies

These are so good, very addicting 

Here's the recipe for the Lemon Brownies. YUM!

Source: Marilyn (DanaIN, Cooking Forum)

1 1/2 cup all-purpose flour

1 1/2 cup sugar

1 teaspoon salt

1 cup (2 sticks) butter; room temperature

4 eggs

Juice from 1/2 lemon

Zest from 1 lemon

1 cup powdered sugar

2 tablespoons fresh lemon juice

Additional lemon zest for garnish

Preheat oven to 350°F.

Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set, use a toothpick to check. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup

Makes 10-inch bundt cake, serving 12 to 14

Cake

Ingredients

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

1 vanilla bean, split, seeds

1 cup sour cream

1 ½ cups diced fresh peaches

Syrup

Ingredients

⅓ cup fresh peach puree, strained

⅔ cup granulated sugar

1 tablespoon orange juice

Method

Place rack in center of oven, and preheat oven to 350.  Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl.  Set aside.

Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes.  Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes.  Beat in eggs one at a time, beating for 30 to 40 seconds after each addition.  Scrape down sides of bowl as necessary.  Beat in vanilla bean.  At low speed, add flour mixture in three additions, alternating with sour cream.  (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour. Scoop half of batter into pan and spread with spatula.  Sprinkle with peaches.  Scoop remaining half of batter on top of peaches.  Smooth with spatula.

Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack.  Place the cake, on the rack, over a baking sheet.

While cake is baking, make syrup.  Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes.  Remove pan from heat.  Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying.  Let the cake cool completely.

Slow-Cooker Honey Sesame Chicken

Slow-Cooker Honey Sesame Chicken

Ingredients

3 pounds boneless skinless chicken thighs

salt and pepper

3/4 cup honey

1/2 cup soy sauce

1/2 cup minced onion

1/4 cup plus 2 tablespoons ketchup

1 tablespoon canola oil

1 tablespoon toasted sesame oil

1 tablespoon minced or grated fresh ginger

4 cloves garlic, peeled and minced

3/4 teaspoon crushed red pepper flakes

4 teaspoons cornstarch

1/4 cup of water

Serve with:

Hot cooked rice

Sesame seeds

Scallions, thinly sliced

Instructions

Very lightly season the chicken thighs with salt and pepper and place them in the slow cooker.

Whisk the honey, soy sauce, onion, ketchup, canola and sesame oils, ginger, garlic and pepper flakes together in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.

Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the pan juices in the slow cooker.

Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the pan juices in the slow cooker. Re-cover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes.

Carefully transfer the chicken back into the slow-cooker. Serve the pieces of chicken over the hot cooked rice, spoon the sauce over the chicken and garnish with sesame seeds and scallions.

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings.

Yummy Chicken

Yummy Chicken

Cook Time: 45 Min

Ingredients

2 lb chicken boneless, skinless

1 pkg dry ranch dressing mix

1 c parmesan cheese

1/2 c corn flakes ( crushed)

1/2 c butter, melted

Directions

1

In a medium bowl, mix together ranch dressing mix, parmesan cheese and corn flakes. Dip chicken in butter, then in mixture. Place is greased pan and bake 40-50 min! Enjoy! 

Homemade Hamburger Buns

Homemade Hamburger Buns (recipe 1)

Ingredients:

buns

3/4 to 1 cup lukewarm water

2 tablespoons butter

1 large egg

3 1/2 cups All-Purpose Flour

1/4 cup sugar

1 1/4 teaspoons salt

1 tablespoon instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

topping

3 tablespoons melted butter

Directions:

Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

Brush the buns with about half of the melted butter.

Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

Cool the buns on a rack.

Amish Broccoli Salad

Amish Broccoli Salad

June 12, 2013

Ingredients

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise

1 cup sour cream

½ cup sugar

½ teaspoon salt

½ pound bacon, fried and crumbled

1 cup shredded Cheddar cheese

Directions

Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.

Dinner Rolls

going to try these one of these days. trying an experiment with my Kindle and some recipes I saved and getting them inmported into ChefTap.

30 Minute Rolls

1 C plus 2 Tbsp warm water

1/3 C oil

2 Tbsp yeast

1/4 C sugar

1 tsp salt

1 egg

3 1/2 C bread flour (seems to work better but all purpose flour will also work)

Heat oven to 400 degrees.

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.

Snicker Bar Fudge

Recipe Take from Six Siters Stuff Site

Snickers Fudge

Ingredients:

FIRST LAYER- 
1 cup milk chocolate chips
¼ cup creamy peanut butter
SECOND LAYER- 
4 tablespoons butter
1 cup sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 cup salted peanuts, chopped

THIRD LAYER- 
14-oz. bag caramels, unwrapped
¼ cup evaporated milk
FOURTH LAYER- 
1 cup milk chocolate chips
¼ cup creamy peanut butter

Directions:

Spray a 9x13" glass pan with cooking spray and set aside.

FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the
microwave in 30 seconds and stir. Microwave again for 30 seconds and stir until creamy (you may need to repeat microwaving one more time). Pour in an even layer into the bottom of the prepared pan. Place pan in freezer.

SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the
sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes.
Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla.
Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the
freezer and spread evenly. Place back in freezer.

THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over
medium-low heat, stirring constantly, until caramel is melted and smooth (I have heard that you can also do this in the microwave, but I have never tried it). Remove pan from freezer and pour caramel over the second layer. Place back in freezer.

FOURTH LAYER: In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer. Stir until creamy and pour in an even layer onto the top.

Refrigerate for at least 1 hour and cut into squares when ready to serve (they are super rich, so cut them small! I cut about 24 pieces and they were a good size!). Keep refrigerated.

Makes about 24 servings (but it really depends on how big/small you cut your pieces).

Recipe source: Pip and Ebby

BLT Pasta

This is so good. Orginal recipe from Food Network - 50 way to make with bacon
I have changed it a bit

Cook 8 Slices of bacon 

drain and chop 

clean, chop 1 leek 

3 cloves of garlic 

some red pepper flakes 

cook leeks, garlic and red pepper flakes in 3 tblsp of bacon drippings

Add 5 cups of grape tomatoes, cook 12 minutes

add 1/3 cup cream, cook 2 minutes 

Toss with 12 oz of penne 

add 4 cups or arugual or spinach, the bacon, some basil, and a splash of pasta water

top with parmesan cheese 

Marinated Grilled Chicken Sandwiches

Marinated Grilled Chicken Sandwich
Ingredients:
6 boneless skinless chicken breasts
1/4 cup olive oil
2 tablespoons honey
2 tablespoons lime juice
1/2 teaspoon chile powder
1/4 teaspoon cumin
6 hamburger buns
your favorite sandwich toppings (lettuce, tomato, pickles, mayo, avocado, cheese, etc)

Directions:
Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
If you want, you can melt your cheese on the chicken while it cooks and even toast your buns on the grill.

5 Star Grilled Teriyaki Chicken

From Six Sister's Stuff 

5-Star Grilled Teriyaki Chicken
Ingredients:
1 lb skinless, boneless chicken breasts (chicken tenders and thighs work too)
1 cup teriyaki sauce
1/4 cup lemon juice
2 cloves garlic, minced
2 teaspoons sesame oil

Directions:
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large ziploc bag. Close bag and shake to thoroughly coat the chicken. Place chicken in the refrigerator for 8-12 hours (I sometimes even marinate it overnight), turning the bag once or twice throughout the day to make sure the chicken is marinating evenly.
When ready to cook, turn the grill on to high heat.
Remove chicken from bag and immediately throw away any remaining marinade. Grill for 6 to 8 minutes on each side, or until juices run clear when chicken is pierced with a fork.

Fettuccine with Sausage

another Chew recipe - Mario Batali 

ingredients
Salt
1 1/2 pounds Fettuccine

Bring a large pot of salted water to a boil. Cook Fettuccine 1 minute
less than package instructions. Drain and reserve a cup of Pasta Water.

Extra-Virgin Olive Oil
1 pound Hot Italian Sausage (casing
removed)
1 tablespoon Thyme Leaves
1 tablespoon Oregano Leaves
2 Garlic Cloves (thinly sliced)
1 cup White Wine

Heat a large skillet with a few tablespoons of Olive Oil and add
Sausage. Cook, breaking up with a potato masher into small
pieces, until Sausage is crispy. Add the Herbs and the Garlic and
cook. Once fragrant, about a minute, deglaze with the White Wine
scraping up brown bits from the pan.

1 cup Fresh Peas
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Fennel Seeds or
Fennel Pollen
14.5 ounce can Whole Peeled San Marzano Tomatoes (crushed)
1 Yellow Onion (thinly sliced)

Add the Peas, a pinch of Crushed Red Pepper Flakes, Fennel
Seeds or Pollen, the Tomatoes, and the Onion. Bring to a boil.
Cook until sauce has thickened slightly, about 10 minutes.

Cooked Noodles
1 1/2 cups of Sauce

Remove all but about 1 1/2 cups of Sauce and reserve for another
use. Add the cooked noodles to the pan and toss with the Sauce,
thinning with reserved Pasta Water as needed.
Freshly Grated Parmigiano-Reggiano

(to serve)
Freshly Cracked Black Pepper
Garnish with freshly grated Parmigiano-Reggiano to serve.

Helpful Tips:
1. Any kind of Sausage can be used.
2. If Fennel Pollen isn’t available, just use Ground Fennel seed.
3. It’s fresh Pea season s

Tigelle Bread Recipe

One of my favorite shows The Chew, here is Chef Mario Batli's Tigelle Bread 

ingredients
8 cups Flour
4 ounces Lukewarm water (may be slightly more or less
as needed)
2 teaspoons Yeast
5 1/2 tablespoons Lard or Vegetable Shortening
3 teaspoons Salt
1 teaspoon Sugar

Add the Yeast to the 4 ounces lukewarm water and allow to bloom.

Combine the Flour, Lard, Sugar, and Salt in the bowl of a stand mixer fitted with the hook attachment. Add the Water with the bloomed yeast and knead in the mixer until dough is formed. Turn out onto a Floured work surface and knead by hand for 10 minutes, moistening your hands while you knead if the dough is not smooth enough.

Place in a bowl, and store covered in a warm place for 1 hour to rise.

To cook the Tigelle, place dough on a floured work surface and punch the dough down and roll out to 1/2-inch thickness. Cut out into 4-inch rounds.

Heat a nonstick pan over medium heat. Spray with nonstick cooking spray and cook for 3 to 4 minutes per side, covering the pan after they are flip to allow them to cook through. Remove and serve.

The Best Hamburger Recipe with a Secret Sauce

From Six Sister's Stuff 

The Best Hamburger Recipe (and secret sauce)
Ingredients:
Burger:
1 lb ground beef (I used 85/15- you want a fattier meat to make a juicier burger!)
sesame seed buns
1/2 cup Monterrey jack cheese, grated
1/4 cup BBQ sauce
seasoned salt to taste
cracked black pepper
onion powder

Secret Sauce:
3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons Worcestershire sauce
seasoned salt

Directions:

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
2. Turn grill up to high and let it get hot.
3. Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
4. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
5. Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Recipe adapted from Little Miss Momma 

Chicken Ranch Burgers and Chef Tap

I have this great app that I just love called Chef Tap. Check it out, I am in love with the app, I have it on my Kindle Fire and it's for housing recipes. I am also addicted to Pinterest, so I find recipes on there and import them into my kindle. But sometimes the recipe had problems so that is why I have some of them on my web page, then I can pin it and send it to my Kindle. Cause sometimes on other people's blog it just doesn't transfer right into Chef Tap.  It so convenient thou to have the recipes just a finger swipe away LOL.


Chicken Ranch Burgers by Six Sister's Stuff 

Chicken Ranch Burgers Recipe:
(Makes 4 servings)

Ingredients:
1 pound ground chicken
1/2 cup panko bread crumbs
1/4 cup Italian bread crumbs
1 Tablespoon dried onion
1 teaspoon seasoned salt
1 teaspoon garlic powder
2 Tablespoons BBQ sauce
4 Tablespoons ranch dressing
2 Tablespoons butter
4 hamburger buns

Directions:
Preheat your broiler or grill.  In a large bowl, combine all ingredients except butter and hambuger buns.  Form chicken mixture into 4 patties and place on greased broiler pan or grill.  Broil or grill burgers for 4-6 minutes on each side or until the internal temperature reaches 160 degrees.  Spread butter on the insides of the hamburger buns.  Place on broiler pan and broil for a few minutes until golden brown.  Serve burgers on toasted buns and top with additional ranch dressing.

(Recipe from Julie's Eats and Treats)

Special Chicken Salad

When I first saw this recipe in Palm Springs, California, I didn't think I'd like the combination, but then I tried it and, WOW!! It's that special! But you don't need a special occasion to serve this, 'cause it'll make your family feel special. (And it's so easy!)

What You'll Need:

• 1 cup mayonnaise
• 1 tablespoon honey
• 1/2 teaspoon curry powder
• 1/4 teaspoon celery salt
• 3 cups cubed, cooked chicken
• 1 cup seedless grapes
• 1/2 cup pecan halves

What To Do:

In a large bowl, mix together the mayonnaise, honey, curry powder, and celery salt. Mix in the chicken, grapes, and pecans. Cover and refrigerate until ready to serve.

1. Makes about 4 servings (4 cups).

Notes

• You can use cooked turkey instead of chicken, if you'd like

recipe from Mr.Food

Copy Cat TGI Friday's Original Jack Daniels Sauce

Try this favorite restaurant sauce on chicken, ribs, steak, shrimp or anything else you can think of. This thick and rich sauce/glaze is perfect for any protein and is a definite crowd-pleaser.

Serves: 1

Ingredients

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Tabasco sauce
• 1 cup pineapple juice
• 1/2 cup whiskey (your favorite brand)
• 2 cups brown sugar
• 2 beef bouillon cubes
• 4 tablespoons Worchestershire sauce

Instructions

1. Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.
    
2. Allow to cool and use as a sauce on a grilled meat.

Recipe from RecipeLion

Copy Cat Subway Sweet Onion Dressings

This light and sweet onion dressing made famous by Subway's sweet onion chicken teriyaki is now yours to make at home. Try this on your favorite sandwich or salad for a delightful onion flavor.

Ingredients

• 1/2 cup light corn syrup
• 1 tablespoon onion, minced
• 1 tablespoon red wine vinegar
• 2 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1 teaspoon brown sugar
• 1 teaspoon buttermilk powder
• 1/4 teaspoon lemon juice
• 1/8 teaspoon poppy seeds
• 1/8 teaspoon salt
• 1 pinch black pepper
• 1 pinch garlic powder

Instructions

1. Combine all ingredients in a small microwave-safe bowl.
    
2. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on HIGH until mixture boils rapidly.
    
3. Whisk well, cover and cool.

Recipe from RecipeLion

Copy Cat McDonald's Big Mac Sauce

Ingredients

• 1/4 cup Miracle Whip
• 1/4 cup mayonnaise
• 2 tablespoons Wishbone French salad dressing
• 1/2 tablespoon Heinz sweet relish
• 2 teaspoons Vlasic dill pickle relish
• 1 teaspoon sugar
• 1 teaspoon onion, minced
• 1 teaspoon white vinegar
• 1 teaspoon ketchup
• 1/8 teaspoon salt

Instructions

1. Mix everything very well in a small container.
    
2. Microwave 25 seconds, and stir well again.
    
3. Cover, and refrigerate at least 1 hour before using (to allow all of the flavors to "meld").

Recipe from RecipeLion

Copycat Olive Garden Toasted Ravioli's

Ingredients
1 (16 oz.) package meat-filled ravioli
(fresh or frozen, but thaw if frozen)
2 eggs, beaten
1/4 c. water
1 tsp. garlic salt
1 c. flour
1 c. plain bread crumbs
1 tsp. Italian seasoning

Instructions

Mix water with eggs and beat well; set aside. Mix Italian seasonings and garlic
salt with the bread crumbs and set this aside. Measure flour in bowl and set
aside. Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in egg wash then in bread crumbs and carefully place in
hot oil. Fry until golden, remove from oil and drain. Serve with your favorite
marinara sauce.

Mario Batali's Fusilli with Sausage

Mario Batali's Fusilli with Sausage
TheChew
Contributed by: Mario BataliThis is tasty and good for you. Enjoy it tonight.

ingredients
1/2 cup Extra Virgin Olive Oil
1 Medium Red Onion (Chopped into 1/2"
Bring 8 quarts of water to a boil in a large pasta pot.
1/2 cup Extra Virgin Olive Oil
1 Medium Red Onion (Chopped into 1/2" dice)
1 pound Italian Sausage with fennel seeds (casings removed and meat crumbled)
2 cloves garlic (sliced)
1 sprig fresh rosemary (leaves only)
1 1/2 cups Basic Tomato Sauce
1 Bunch (8 ounce) Dinosaur Kale (sliced into 1/4" wide ribbons)
2 tablespoons Salt
1 1/2 pounds Fusilli Corti

1/2 cup Freshly Grated Parmigiano-Reggiano
In a 14" sauté pan, heat 1/4 cup of the oil over medium heat.
Add the crumbled sausage and cook until no pink remains,
10-12 mins. Add the onions and garlic and cook until just
softened, 5-7 minutes. Add the tomato sauce, rosemary
and the kale. Cover the pan and simmer for 15 minutes.
Set the pan aside.

Add the salt to the boiling water. Drop the fusilli into the water and cook for 1 minute
less than the package instructions indicate. Just before the pasta is done, carefully
ladle 1/2 cup of the cooking water into the pan containing the kale.

Drain the pasta in a colander and immediately add it to the sausage kale mixture.
Toss over medium heat for about 30 seconds, until the pasta is nicely coated.
Mix in parmigiano. Pour into a warmed serving bowl and serve immediately.
Garnish with more cheese if desired.

Snicker Candy Bar Pie

Snicker Candy Bar Pie

Crust
1 Pillsbury Refrigerated Pie Crust

Filling
5 Snickers Candy Bars
1/2 cu sugar
4 (3 oz) pkg cream cheese, softened
2 eggs
1/3 c sour cream
1/3 cup creamy peanut butter

Topping
3 tbsp whipping cream
2/3 cup milk chocolate chips

Heat over to 450 F. Place pie crust in 9 inch glass pie pan as directed on pkg for 1 crust filled pie.  Bake for 5 to 7 minutes or until very light golden brown. Remove from oven; cool. Reduce temperature to 325 F.

Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Arrange candy bar pieces over bottom of partially baked crust.   In small bow, combine sugar and cream cheese; beat until smooth. Add eggs 1 at a time, beating well after each addition.  Add sour cream and peanut butter, beating until mixture is smooth. Spoon over candy bar pieces.

Bake at 325 F for 30 to 40 minutes or until center is set. Cool 2 hours or until completely cooled.

Heat whipping cream in small sauce pan until very warm. Remove from heat.  Add chocolate chips; stir until melted and mixture is smooth.  Spread over top of pie. Refrigerate for 2 to 3 hours

Phillsbury.com

Carla Hall's Smothered Chicken with Rice

Recipe by Carla Hall - The Chew

ingredients
Extra-Virgin Olive Oil
6 Chicken Things (bone-in; skin on)
Salt
Freshly Cracked Black Pepper
1 Yellow Onion (thinly sliced)
2 Garlic Cloves (minced)
3 tablespoons Flour
1/2 cup Chicken Stock
1 cup Buttermilk
3 tablespoons Parsley (chopped)
3 tablespoons Thyme (chopped)
1 Lemon (zest & juice)

 Serve with Herbed Rice.
1 1/2 cups Carolina Rice (rinsed)
3 cups Water
Salt
2 tablespoons Parsley (chopped)
2 tablespoons Thyme (chopped)
1 Lemon (zested)

In a high-sided skillet, heat a few tablespoons of Olive Oil over medium-high. Season Chicken liberally with Salt and Pepper then place skin side down in the pan. Cook for 4-5 minutes or until
golden and crispy, then flip and continue to cook on the second side for 2-3 minutes until browned. Remove from pan and set aside.

Add the Onions and sauté for 2-3 minutes, just until softened. Stir in Garlic and cook until fragrant. Sprinkle in the Flour and stir to toast and form a paste.

Whisk in the Stock to deglaze. Add the Buttermilk, Herbs, Lemon Zest and return Chicken to the pan. Bring up to a boil then reduce to a simmer. Cook for 10-12 minutes or until Chicken is cooked through.

For Herbed Rice: Cook Rice according to package instructions.
Allow Rice to sit for 5 minutes after cooking then fluff with a fork.
Add the chopped Herbs and Zest and fluff to combine.

Helpful Tips:
1. Don’t be afraid if the onions caramelize, because there’s flavor
in the brown!
2. You can substitute the chicken thighs for breasts or even pork
chops!
3. Don’t submerge the chicken thighs in buttermilk so the skin stays crisp!

Update - 2/19/14

I made this dish last night for dinner and just let me say OMG it was so goodm, I mean really good and my husband said it was even better as left overs. This is a dish I will be making again.