Fruit Salsa

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
•  
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 cups cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Shepherd's Pie Stuffed Potatoes

Ingredients
* 4 large russet potatoes, scrubbed clean
* 3 tablespoons EVOO – Extra Virgin Olive Oil, divided, plus additional for drizzling
* Salt
* 1/2 red bell pepper, seeded and chopped
* 1 medium onion, chopped, divided
* Black pepper
* 1/2 cup sour cream
* 1 tablespoon smoked paprika
* 1 cup smoked shredded Gouda cheese
* 1 pound ground sirloin
* 1 can mixed veggies (you can use fresh or frozen too)
* 2 cloves garlic, finely chopped or grated
* 2 tablespoons butter
* 2 tablespoons flour
* 1 1/2 cups beef stock
* 2 tablespoons spicy brown or Dijon mustard
* 4 tablespoons Worcestershire sauce

Yields: 4 servings

Preparation

Preheat oven to 400ºF.

On a baking sheet, toss potatoes with a hearty drizzle of EVOO and some salt. Bake in oven until tender, about 1 hour. Let cool. Turn off oven and switch on the broiler.

While the potatoes are cooling, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, and cook until the veggies are tender, 5 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika, and mash. Reserve warm.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin to the pan and cook until golden brown, 5-6 minutes.

Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, Worcestershire, some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef mixture then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

Chocolate Crinkle Cookies

Ingredients:
1/2 Cup Butter
12 Tablespoons Cocoa*
4 Tablespoons Vegetable Oil*
2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoons Salt
2 Cups Sugar
4 Large Eggs
1 1/2 Teaspoons Vanilla
Powdered Sugar
*or 4 Squares of Unsweetened Chocolate

Instructions:
Melt butter, then add cocoa and oil until smooth
Beat chocolate mixture and granulated sugar until combined
Add eggs and beat well
Mix in vanilla
Mix in flour, baking powder and salt and beat until just combined
Refrigerate dough until very firm, at least 2 hours

Preheat the oven to 350 degrees F.
Grease cookie sheet (or use parchment paper).
Place confectioner's sugar on a paper plate.
Roll dough into small balls and then roll in powdered sugar until completely covered.
Bake for 10-12 minutes, until tops of cookies are set.
Cool on cookie sheet for a few minutes and then transfer to rack to cool completely.

Makes about 5 dozen cookies.

Tis The Season!

Chex Mix

Ingredients:
  1/2 c butter
  2 T season salt
  1/2 - 2/3 c Worcestershire sauce
  2T garlic powder
  1/2 T ground mustard
  1/4 - 1/2 T curry, to taste (optional)
  6-8 c chex cereal: 2 honey nut, 2 rice, 2 corn, 2 wheat
  2 handfuls (approximately 2 c) pretzels
  1 - 2 c mixed nuts

Instructions:

• Preheat oven to 250. While oven is pre-heating, put the stick of butter in your large roasting pan and put it in the oven to melt the butter at the same time.
• Remove pan once butter is melted and combine the rest of the ingredients together with the butter and mix well to coat the majority of the ingredients.
• Heat for 1 hour, stirring every 15 minutes.
• Spread on paper towels to cool for approximately 30 minutes to cool.

Olive Garden Alfredo Sauce Recipe

Olive Garden Italian Restaurant - Recipes - Recipe Search

Ingredients
3 cups milk
3 cups heavy cream
1 cup imported Parmesan cheese, grated
1 cup imported Romano cheese, grated
12 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Procedures
1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 8

Shared via AddThis

Italian Chicken

Ingredients:
Chicken breasts (6)
8oz Italian Salad Dressing
8oz Cream Cheese
14oz Chicken Broth
10.5oz Canned Cream of Chicken Soup
1/2 teaspoon Rosemary
1/2 teaspoon Thyme
Angel Hair Pasta (or pasta of your choice)
Salt and Pepper to taste

Directions:

Put chicken breasts in a slow cooker and pour the dressing over them. Cook on low 8-10 hours. Remove the breasts from the slow cooker and discard the dressing. Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper in the slow cooker. Stir together as the ingredients melt. Meanwhile, cut the chicken into small pieces. Put the chicken back in the slow cooker with the sauce. Cook together another hour.

Prepare the pasta according to the package directions and serve the chicken mixture over the pasta.

Cheeseburger Soup

Ingredients:
1 1/2 cups water
1 small onion, chopped
1 tblspn beef bouillon granules
1 pound ground beef, cooked and drained
8oz process cheese, cubed
1/2 pound bacon, cooked and crumbled
2 cups potatoes, peeled and cubed
1/4 cup green pepper, chopped
1 garlic clove, finely chopped
1/2 tspn salt
2 1/2 cups milk (2 cups & 1/2 cup)
1/4-1 tspn cayenne pepper (optional)
2 tblspns all-purpose flour

Directions:
In a large saucepan, combine: water, potatoes, onion, green pepper, garlic, bouillon and salt; bring to a boil.

Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in beef and 2 cups of milk; heat through.

Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. While pot is heating, cube your cheese.

Reduce heat stir in cheese until melted.

Add cayenne pepper. Top with bacon just before serving.

Sausage Gravy

INGREDIENTS

* 1 (12 ounce) package maple flavored sausage
* 3 tablespoons butter
* 1/4 cup all-purpose flour
* 3 cups whole milk
* salt and pepper to taste


DIRECTIONS

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown.
Remove sausage with a slotted spoon, leaving the drippings in the pan.
Stir in the butter until melted. Add flour, and stir until smooth.
Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened.
Season with salt and pepper, and stir in cooked sausage.
Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

BBQ for Pulled Chicken or Pork

2 1/4 c chopped onion
3tbs oil
2 1/4 c ketchup
2 1/2 c chicken broth
1 c lemon juice
1/2 c + 1 c brown sugar
1/2 c + 1 tbsp Worcestershire sauce
1/4 c + 2 tbsp mustard
2 tbsp salt
1 1/2 tsp black pepper

Here's the bbq part of the recipe:

Saute onion in oil. Add to that the ketchup, chicken broth, lemon juice, brown sugar, Worcestershire sauce, mustard, salt, and black pepper. Cook 15 minutes and pour over meat.

Tastes best when cooked a day ahead so the meat can marinate in the sauce overnight.

Herb Crusted Pork Loin

Ingredients

1 (4-pound) boneless pork loin, with fat left on
1 teaspoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
brown sugar

Directions

Preheat oven to 475 degrees.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Sprinkle with brown sugar, about 2 tablespoons or to taste.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 160 degrees, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

When life gives you lemons...

make some fresh squeezed lemonade!

22 oz fresh lemon juice (about 7 large lemons)
2 1/2 to 3 cups sugar
1 cup hot water
1 gallon cold water
strawberries (optional, but recommended)

In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed.


(Fresh squeezed lemon juice can be frozen in a freezer safe container for up to 4 months! So get them while they're on sale and freeze the juice for when you need it!)

Tastes great if you add pieces of strawberries either to your glass of lemonade or to the entire pitcher of lemonade.

Grilled Potatoe Wedges

INGREDIENTS:

• 5 potatoes, peeled and halved
• 1/4 cup vegetable oil
• 2 tsp season salt
• 2 tsp garlic powder
• 1tsp onion powder

Directions:

1.	Preheat grill for high heat.
2.	Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm.
3.	Drain potatoes, and pat dry. Coat thoroughly with vegetable oil and seasoned salt.
4.	Place potatoes on the preheated grill. Cook approximately 20 minutes, turning periodically.

PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min

Slow Cooker Texas Pulled Pork

INGREDIENTS
* 1 teaspoon vegetable oil
* 1 (4 pound) pork shoulder roast
* 1 cup barbecue sauce
* 1/2 cup apple cider vinegar
* 1/2 cup chicken broth
* 1/4 cup light brown sugar
* 1 tablespoon prepared yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chili powder
* 1 extra large onion, chopped
* 2 large cloves garlic, crushed
* 1 1/2 teaspoons dried thyme
* 8 hamburger buns, split
* 2 tablespoons butter, or as needed


DIRECTIONS

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Note: The pork can also be cooked on Low for 10 to 12 hours.

PREP TIME: 15 Min
COOK TIME: 5 Hrs
Serves 8-10

Shepherd's Pie

Ingredients:
5 pounds Russet potatoes, peeled and cut into chunks
1/2 to 3/4 cup milk (use more or less depending how thick you like your mashed potatoes)
1 egg, beaten
Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil (EVOO)
2 pounds ground sirloin
1 can mixed veggies (or you can use a bag of frozen)
1 large onion, chopped
3 tablespoons flour
2 cups beef stock
1 tablespoon Worcestershire sauce
2 to 3 tablespoons chives, chopped
1 large onion, chopped

---

Yields: 6 servings

---

Preparation: Place the potatoes in a medium-size pot, cover them with cold water and bring to a boil. Salt the water and cook potatoes until fork tender, about 12-15 minutes. Drain the potatoes and allow them to cool slightly. Mash them with the milk then stir in the egg. Season with salt and fblack pepper and set aside.

While the potatoes are cooking, make the filling: Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers. Add the meat and brown it well, about 5 minutes. Add the vegetables to meat, season with salt and pepper and cook until the vegetables are softened, 8-10 minutes. Sprinkle the flour around the pan, stir and cook for about 1 minute. Add the stock and bring up to a simmer to thicken the gravy, 3-4 minutes. Season the gravy with Worcestershire sauce, salt and pepper.

Turn broiler on and place rack in the middle of the oven.

Transfer the filling to a medium-size casserole or baking dish and top it with heaping spoonfuls of the horseradish mashed potatoes so they completely cover it. Brown the potatoes under the broiler, about 2 minutes, garnish with chives and serve.

Corn Casserole

1 box Jiffy corn bread muffin mix
1 stick butter - melted
1 cup sour cream
1 can corn - drained
1 can cream corn

Mix it all up and cook it 350 for about an hour.
This recipe is for a 2qt. dish, I usually double it for a 9X13 though.