All Day Macaroni and Cheese

Ingredients 8 ounces elbow macaroni, cooked and drained 4 cups(16 ounces) shredded sharp Chedder Cheese 1 can (12 ounces) evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon black pepper Preparation Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Notes Do not remove the cover or stir until it has finished cooking.

Ham, Potato And Cheddar Quiche

9-inch pie crust
1 cup potato, boiled, peeled and diced
1 cup cooked ham, diced
2 teaspoons oil
4 eggs beaten
1/2 cup half-and-half
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 – 1/4 cup shredded Cheddar cheese

Preheat oven to 400 degrees. Pierce the sides and bottom of pie crust with a fork. Bake crust for 5 minutes. Remove from oven and set aside. In a large skillet over medium-high heat, cook potato and ham in oil for 5 to 10 minutes, until golden. Remove from heat and let cool. Transfer potato mixture to pie crust. In a bowl, whisk together eggs, half-and-half and seasonings. Pour egg mixture over potato mixture in crust. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 45-50 minutes. If edges of crust brown too quickly, cover with strips of aluminum foil. Cut into wedges. 

Turkey Tetrazzini

Turkey Tetrazzini 
1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1 cup chopped onion
1/2 tsp. minced garlic
2 Tbs. olive oil
3 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
3 cups cubed cooked turkey
1 cup chicken broth
1/3 cup sherry or additional chicken broth
1 tsp. pepper
2 cups grated Parmesan cheese, divided

Cook spaghetti according to package directions

Meanwhile, in a Dutch oven, saute the mushrooms, onions and garlic in oil until tender. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup of cheese. Drain spaghetti; stir into turkey mixture.

Transfer to two greased 8 in square baking dishes or one 9×13. Sprinkle with remaining cheese. Cover and freeze one casserole up to 3 months. Cover and bake the remaining casserole at 350 degrees for 30-40 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly:

Crunchy honey garlic pork chops or chicken

Crunchy honey garlic pork chops:
And you can use chicken

Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

California Tortilla Pizzas

California Tortilla Pizzas

Ingredients:

2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 (6 inch) flour tortillas (or whole wheat tortillas)
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1 tomato, sliced
1/2 cup shredded mozzarella cheese

Directions:

Preheat oven to 400 degrees F
Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

M&M Apple Caramel Cheese Ball

M&M Apple Caramel Cheese Ball

Ingredients

• 8 oz cream cheese, softened
• 1 tbs vanilla Greek yogurt
• 3/4 cup of finely diced Granny Smith apples
• 1/2 cup of caramel bits
• 1 tbs light brown sugar
• 1/2 tsp vanilla extract
• About a cup of fall M&Ms for rolling the cheese ball

Instructions

1. Make sure to peel and core the apple before dicing.
2. In a mixing bowl, combine cream cheese, yogurt, apples, caramels, sugar and vanilla. Mix until all evenly combined.
3. Form a cheese ball with your hands (remember to always wash your hands.)
4. Wrap the cheese ball in saran wrap and refrigerate it for about 30 minutes.
5. Roll the cheese ball in the M&M candy before serving. (The longer you will let the cheese ball sit with candy on it, the more colors will bleed. That's why I recommend that you roll it in candy right before serving.)
6. Serve with apples, pretzels or any cracker crisps that are lightly or non-salted.

Simple 5 Ingredient Crock Pot Chicken Teriyaki

Simple 5 Ingredient Crock Pot Chicken Teriyaki

1. 1lb chicken (sliced, cubed or however)
2. 1c chicken broth
3. 1/2c Teriyaki or soy sauce ( with or without sesame seeds)
4. 1/3c brown sugar
5. 3 minced garlic cloves
6. Corn Starch

Instructions

1. Place chicken in bottom of crock pot then in separate bowl whisk together remaining 4 ingredients then pour onto chicken in crock pot.
2. Cook on high for 4 to 6 hours or low 6 to 8 hours.If sauce is runny mix 2 tbs of cornstarch with 2 tbs water and pour it into the sauce.

Easy Pepperoni Bread

Ingredients

• 1 can Pillsbury Pizza Crust (or any pizza dough is fine)
• 1 small package of sliced pepperoni (7 ounces)
• 1-2 cups shredded Mozzarella cheese
• 1/4 cup parmigiano cheese
• 1-3 teaspoons Italian seasoning

Preheat oven to 375 F.Instructions

1. Stretch pizza crust/dough out on a large board or clean counter as far as you can,
2. try to keep it rectangle in shape, if you get a hole in the dough, just fold over to close
3. Place a layer of pepperoni, Cover all the way to the edges.
4. Next, a layer of Mozzarella cheese, again, use as much as you want,
5. Sprinkle the Parmigiana cheese over the mozzarella, then do the same with your Italian seasoning.
6. Starting on one corner of the long end, start rolling, working your way down the long edge of your dough. Place seam side down on lightly greased baking sheet.
7. Bake for 15-18 minutes until lightly browned on top.
8. Do not over bake, you will burn the bottom.
9. Remove from oven and let rest for 15 to 20 minutes on baking sheet. Transfer to cutting board and slice as you would a french bread loaf, diagonally.
10. Refrigerate any leftovers

Hearty Creamy Cheeseburger Soup

A delicious hearty and creamy soup that will remind you of a bacon cheeseburger!

Ingredients

• 1 pound ground beef
• 1 pound bacon, cooked and crumbled*
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups shredded cheddar cheese
• 1 cups milk
• ½ cup heavy cream
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, heavy cream salt and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon.Remove from heat and blend in sour cream.

HEALTHY LOADED CAULIFLOWER CASSEROLE

Ingredients
1 head of steamed Cauliflower
1 cup low fat sour cream
3/4 cup shredded cheddar cheese
3 green onions, finely chopped
3 -6 slices crisped turkey bacon crumbled
salt and pepper

Directions
Pre-heat oven to 350

Chop cooked cauliflower into small pieces
Mix sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl
Stir in the cauliflower
Place in medium baking dish and sprinkle remaining cheese and bacon on top
Bake for 20 minutes
Sprinkle the remaining green onions on top just before serving

Best Green Bean Casserole

Green Bean casserole.... One bite and you will never go back to the "old way" of making green bean casserole ever again. No "cream of something" soup in this baby.
This recipe is much better than the standard mushroom soup and French fried onion version

Ingredients=
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Directions=
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Deluxe Lemon Bars

 2 cups sifted flour
½ cup sifted powdered sugar
1 cup butter
...
Preheat oven to 350 degrees F. Mix and press into 9x13 baking pan. Bake 20 minutes. Remove from oven.

4 slightly beaten eggs
2 cups sugar
1/3 cup lemon juice
¼ cup flour
½ tsp baking powder

Stir together and pour over baked crust. Bake 25 minutes. Remove from oven; sprinkle with additional powdered sugar.

Artichoke & Bacon Potato Bake

Ingredients

1. 8 slices bacon, cut into 1/2-inch pieces
2. 4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz. pkg.)
3. 6 oz. (1 1/2 cups) shredded sharp Cheddar cheese
4. 1 (14-oz.) can quartered artichokes, drained
5. 4 eggs
6. 3/4 cup milk
7. 1/2 teaspoon garlic-pepper blend
8. 1/4 teaspoon salt
9. 1 medium Italian plum tomato, thinly sliced

Instructions

1. 1.Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towel.
2. 2.In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
3. 3.In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
4. 4.Heat oven to 350°F. Bake covered for 45 minutes.
5. 5.Uncover baking dish; arrange tomato slices over top. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Crock Pot Baked Apples

6-8 Apples (I used Macintosh but Granny Smith would be good ,too)
1/2 cup of oats
1/2 cup of brown sugar
2 t. cinnamon
Butter

Core your apples with a knife, making sure to remove all of the core, but the very bottom part. Mix oats, brown sugar and cinnamon together in a bowl. Fill each apple with your mixture. Place them in the crock pot. Put a pat of butter on each apple. If you have any left over topping, spoon it over the top.Cook on high for 2-3 hours. Remove from the crock pot with tongs and serve on a plate.

Chicken Cordon Bleu Crockpot Style

Chicken Cordon Bleu

4-6 Chicken Breasts
Sliced Ham
Swiss Cheese
1 can cream of chicken soup
1 cup Milk
Chicken Stuffing Mix
1/4 Cup Butter

Mix the soup with the milk. Put about half of the soup on the bottom. Place Chicken breasts on top. Layer with the sliced ham and swiss cheese. (This is where I sliced the chicken in half and put the ham and cheese inside and put swiss cheese on the top). Put the rest of the milk/soup mixture on the top of the swiss cheese. Then put the stuffing mix on the top and drizzle it with the 1/4 cup butter. Cook on low for about 4-6 hours.

Crockpot Tatar Tot Surprise

Soooo good!!
1 lb. ground beef or turkey, cooked and drained
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder
1/2 cup onion, chopped
2 cups cheese, shredded (I had mexican blend, but use whatever sounds good to you!)
32 oz. bag frozen Tator Tots
1 can Condensed Cheddar Cheese Soup
1 can Condensed Cream of Chicken Soup
1 cup milk
1 packet dry ranch dressing mix

Spray your crock pot insert with non-stick spray.Line the bottom with the ground beef or turkey, cooked with salt and pepper.Sprinkle the onions on top of that.Layer on your cheese.Dump the tator tops on top of that.Mix together the cream of chicken soup, cheddar cheese soup, onion powder, milk and ranch.Pour that over the top of the tator tots and spread evenly.cook on low for 7-8 hours

Crock Pot Honey Sesame Chicken

6 boneless, skinless chicken breasts
salt & pepper
6 green onions, sliced (all of it)
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup soy sauce
2 T EVOO (or sesame oil if you have it)
1/4 tsp red pepper flakes
4 tsp cornstarch
1/3 cup water
sesame seeds

Spray inside of crock pot with cooking spray. Cut chicken into bite sized pieces and salt and pepper them, stirring to cover each piece evenly. Place into bottom of The crock pot.Combine onion whites, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Stir well. Pour over chicken. Cook on low 6 hours.

In a small bowl dissolve the cornstarch into the water. Add to crock pot and stir in well. If you’ve been cooking on low then turn heat up to high. Cover and allow to cook another 15 to 20 minutes, or until sauce begins to thicken some.Spoon chicken over rice or noodles and top with sesame seeds and scallions (green part of onion).

Tasty Italian Crescent Rolls Bake

1. 1 (8-ounce) container refrigerated crescent rolls
2. 8 slices deli turkey (about 1/2 pound)
3. 8 slices deli ham (about 1/2 pound)
4. 12 slices deli hard salami (about 1/2 pound)
5. 8 slices Swiss cheese (about 1/2 pound)
6. 1 (12-ounce) jar roasted peppers, drained
7. 4 eggs, beaten

Instructions

1. Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.
3. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers.
4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.
5. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.

Easy Pumpkin Butter

Ingredients

1. 1 (29 ounce) can pumpkin puree
2. 3/4 cup apple juice
3. 2 teaspoons ground ginger
4. 1/2 teaspoon ground cloves
5. 1 1/2 cups white sugar
6. 2 teaspoons ground cinnamon
7. 1 teaspoon ground nutmeg

Instructions

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Caraway Pork and Cabbage

1 bone-in pork shoulder roast (about 4 pounds each), trimmed
2 teaspoon(s) caraway seeds, crushed
2 teaspoon(s) salt
2 slice(s) bacon, cut into 1/4-inch pieces
1 medium head green cabbage
1 cup(s) water
1 package(s) (16 ounces) wide egg noodles
Pat pork dry with paper towels. Rub pork with caraway seeds, then sprinkle with 1 teaspoon salt; set aside.
In wide-bottomed 6- to 8-quart Dutch oven or deep 12-inch skillet (with oven-safe handle and lid, or with handle and lid wrapped in double thickness of foil for roasting in oven later), cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain.
Preheat oven to 400° F. In drippings in Dutch oven, cook pork over medium-high heat until well browned on all sides. Meanwhile, remove tough outer leaves from cabbage. Cut cabbage into 8 wedges; remove and discard core.
Arrange cabbage around pork in Dutch oven. Return bacon to Dutch oven. Add water and remaining 1 teaspoon salt; heat to boiling. Cover Dutch oven and place in oven. Braise pork and cabbage 2 hours, stirring cabbage once halfway through cooking.`
About 30 minutes before pork is done, prepare noodles as label directs.
Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Serve pork with noodles, cabbage, and pan juices.

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Peach Cake ...No Eggs!!!

lert!!!! Peach Cake is pushing 35,000 shares! I have made it twice and it is great! NO EGGS!

Peach cake:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.