Cinnamon Rock Candy

Ingredients 1 cup water 3 3/4 cup sugar 1 1/4 cup light corn syrup 1 tsp red food coloring 1 tsp cinnamon oil (2 tsp. if you like it spicy) 1 1/2 cup powdered sugar 1 butter, for greasing the surface Directions 1 butter a 15 inch x 10 inch x 1 inch sheet cake pan.  Line the pan with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath. 2 in a large deep sauce pan combine water, sugar, corn syrup and food coloring.  Mix over medium high heat until sugar starts to dissolve.  Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature.  Continue to boil until sugar mixture reaches 300°F (hard crack stage) – about 20 minutes.  Watch closely, if mixture starts to boil too close to the edge of pan remove pan from heat and stir until bubbles subside and then return to medium high heat. 3 Once mixture reaches 300°F remove pan from heat and stir in the cinnamon oil, working quickly.  Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated.  Pour immediately into prepared pan. Allow to cool for 4 hours. 4 after 4 hours dust the top of the candy with powdered sugar.  Flip candy over onto a large cutting board or cookie sheet and remove parchment paper.  Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.

Old Fashioned Custard Pie

INGREDEINTS 4 eggs 1 cup  sugar 2 tablespoons flour 2 tablespoons butter, melted 1 cup whole milk 2/3 cup evaporated milk 1 tablesppon vanilla extract 1/2 teaspoon ground nutmeg 1 prepared 8- inch pie crust INSTRUCTIONS Preheat oven to 350 degrees F. In a medium mixing bowl, beat eggs for approximately 2 minutes.  Gradually add sugar, flour, butter, milk, evaporated milk, and vanilla extract.  Mix well, then pour mixture into pastry shell.  Bake in preheated oven for 45 to 60 minutes, until top is light brown.  Sprinkle with ground nutmeg. Serve warm or at room temperature.

Potato Bacon Casserole

Ingredients

4 cups Shredded Frozen Hashbrowns

1/2 cup Onion, finely chopped

8 ounces Bacon, cooked and crumbled

1 cup Shredded Cheese

1 Can of Evaporated Milk (12 flo. oz)

1 Egg, large, lightly beaten

1.5 teaspoons Salt

Instructions

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. 

Combine evaporated milk, egg and seasoned salt in small bowl. 

Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. 

Let stand for 10 to 15 minutes before serving.

MEXICAN RED RICE (ARROZ ROJO)

Ingredients:


2 plum/roma tomatoes finely chopped
2 tbsp. vegetable oil
1 cup onion, minced
2 cloves garlic, minced
1 cup long grain rice
1 ¾ cup chicken broth (vegetable broth or water is good, too)
¼ cup tomato sauce
¼ cup chopped fresh cilantro
1tsp. dried oregano
salt and pepper to taste (I used about 1 teaspoon of salt and about 1/4 tsp of pepper)



Instructions



Heat the oil in a pot over medium heat.
Add the onions and sauté until translucent (about 2-3 minutes).
Add the garlic and stir in the rice. Cook until slightly toasted, about 3 minutes.
Add the broth, tomato sauce, and chopped tomatoes, bring to a boil.
Add the cilantro, oregano and salt and pepper to taste.
Reduce heat to low and cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
After 15 minutes, turn off the heat and let the rice rest, covered for 8 minutes.
Fluff with a fork and serve.

Simple Perfect Enchiladas

Ingredients:


FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
FOR THE MEAT:
1-1/2 pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
1/2 teaspoon Salt
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
1/2 cup Canola Oil
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
1/2 cup Chopped Black Olives
1 cup Chopped Green Onions
1/2 cup Chopped Cilantro



INSTRUCTIONS



Step 1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step 2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step 3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step 4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Oven Baked Chicken Fajitas

Ingredients:


1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp extra virgin olive oil
2 tsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
1 (15 oz) can diced tomatoes - no salt added
1 small can diced green chiles
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)



Directions:



Preheat the oven to 400 degrees. Slice chicken and veggies into strips.
Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Mix diced tomatoes and green chiles in a bowl. You could also buy a can of diced tomatoes with green chiles already added, but I wanted to be sure my tomatoes had no salt added.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 30-35 minutes or until chicken is cooked through and the vegetables are tender.
Serve on tortillas with desired toppings. I used the La Tortilla Factory Soft Wrap minis, along with nonfat greek yogurt and mashed avocado!

Banana Pudding Poke Cake

Ingredients:


1 box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed



Directions:



Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be BIG so that the pudding has plenty of room to get down in there.
Be sure to poke right down to the bottom of the cake.
In a bowl, whisk together instant pudding mix with 4 cups milk.
Stir until all the lumps are gone.
Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, spread on whipped topping.
If you haven't done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.

THE VERY BEST SALISBURY STEAK

Ingredients:


1 (10 1/2 ounce) cans campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water



Directions

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.

Strawberry Cobbler

Ingredients:


2 cup milk
2 cup sugar
2 cup flour
3 cup strawberries
2 eggs



Instructions



1 Mix flour sugar milk and egg together pour half into a 9×10 baking dish
2 Dice strawberries sprinkle over batter pour remaining batter on top of strawberries
how to cook Strawberry Cobbler recipe
3 Bake @350 covered for about 30-45 or until golden serve topped with vanilla ice cream or whipped cream
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7UP CAKE

Ingredients:


3 Cups Sugar
3 Cups Flour
2 Sticks Butter
½ Cup Butter Flavor Solid Crisco
6 Eggs
¾ Cup 7-Up
1 Teaspoon Lemon Flavor Extract
2 Teaspoons Vanilla
1 Teaspoon Butter Flavor Extract



Directions



Cream Together sugar, butter and Crisco. Add flour and eggs alternately to the mixture and mix. Add extracts and add 7-Up last and mix. Bake at 325º for 55-60 minutes in Bundt pan sprayed with Pam. You can drizzle cake with icing of powdered sugar and 7-Up.

AWESOME SLIDERS

Ingredients:

1 pound lean ground beef
1 teaspoon salt
1 teaspoon pepper
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
12 slices cheddar cheese
12 dinner rolls
Glaze
1/2 cup (8 tablespoons) butter
2 tablespoons Brown Sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard



Directions :



Preheat oven to 350 degrees F. Coat 9x13 baking dish with non-stick cooking spray.
Place a large skillet on the stove top over high heat. When the pan is very hot, add the beef and season with salt and pepper.
Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
Place bottom half of buns in prepared pan. Top with beef & sliced cheese. Finish off with the top half of the bun.
Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.
Bake at 350 degrees F for 25 minutes.

Potluck Spaghetti Salad

Ingredients:


1 (16 ounce) package of spaghetti, broken in half
3 medium tomatoes, chopped...
1 cucumber, seeded and chopped
1 green pepper, chopped
1 red onion, chopped
1 (10 ounce) bottle of Italian salad dressing
1 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt



Directions



Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat.
Refrigerate overnight. Toss before serving. Enjoy.

PINEAPPLE DREAM DESSERT

Ingredients:


SALAD :
2 large cucumbers, peeled and thily sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
DRESSING :
1⁄3 cup low-fat sour cream
1⁄4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1⁄2-3⁄4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1⁄4 teaspoon pepper
1⁄4 teaspoon salt, to taste



Directions



Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.
Chill at least 2 hours before serving.

Crock Pot Chicken and Stuffing

Ingredients:

1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
8 oz. sour cream
1 (6 oz.) box Stove Top stuffing mix*
¾ cup water
1 (16 oz.) bag frozen green beans
3-4 large chicken breasts, salted and peppered if desired.



Instructions



Place the chicken on the bottom of the crock pot.
Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken.
Place the string beans either on one side of the crock pot or over the stuffing. You'll want to mix the stuffing periodically if possible- I don't mind mixing the string beans in with the stuffing but if you'd prefer that they remain separate, place the string beans more to the side.
Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you're leaving for the day, add the remaining water when you return if you feel you need it.
Cook on high for 4 hours, or on low for 6-7.
*No need to cook the stuffing mix prior to adding to crock pot

BETTER THAN SEX CAKE

Ingredients:


1 box of chocolate cake mix (any brad will do, I used Duncan Hines)
½ small can sweetened condensed milk (1 can is 14 oz, so use about 7 oz)
1 jar of caramel ice cream topping (I used Smuckers caramel syrup)
1 8 oz container cool whip (whipped topping)
½ cup chopped pecans
½ cup toffee bits (I used Skor bits)



INSTRUCTIONS



Bake the cake according to the instructions on the box. Note you will need additional ingredients, for example, eggs, water/milk, oil to make the cake.
Let the cake cool completely and poke holes about 1 inch apart using the end of a wooden spoon.
Pour the condensed milk into the holes of the cake. Pour the caramel topping over the cake and spread evenly.
Spread the cool whip over the caramel topping then sprinkle with the chopped pecans and toffee bits.
Refrigerate for about an hour or so then serve.

Vegan Potato Curry

Ingredients:


4 potatoes, peeled and cubed
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1/8-1/4 tsp cayenne pepper (depending on your taste–I’m a wuss)
4 tsp curry powder
4 tsp garam masala
1 in piece fresh ginger root, peeled and minced (a mini food processor is amazing for this)
2 tsp salt
1 can diced tomatoes (14.5 oz)
1 can garbanzo beans, rinsed and drained (15 oz)
1 1/4 cup frozen peas
1 can coconut milk (14 oz)
1/2 cup dried currants or raisins
1/2 cup chopped cashews, optional



Instructions



1. Put the potatoes in a pot of salted water and bring to a boil. Reduce heat to keep at a simmer and cook until just tender–about 15 minutes. Drain them and let them steam dry for a bit.
2. While the potatoes are cooking, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes, or until translucent. Add the cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. Cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes. Serve with some naan if you can find it in your grocery store. I found that biscuits were an acceptable substitute.

Creamy Dreamy Lemon Pie

Ingredients:


8 whole graham crackers
3 Tbsp. butter
1 (14 oz.) can sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp. lemon zest
Whipped cream (optional)



Instructions

Begin by crushing the graham crackers by pulsing them in a food processor or {like I do} putting them in a large Ziploc baggie and crushing them with a rolling pin or glass jar. Place the graham crumbs in a small bowl and add the butter. Mix until moistened. Press graham mixture into a 9-inch pie plate (do not use a "deep-dish" pie plate) and place it in the fridge until you are ready to fill it.
Mix together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and beat all till combined. Pour this mixture into the pie crust.
Bake pie in a preheated oven at 350 degrees for 15 minutes. Cool your pie completely and then refrigerate for best flavor. After cutting and plating the pie I add a little dollop of whipped cream and a little lemon zest onto each piece!

SPICED CUCUMBER SLICES

Ingredients:


*Wash & slice cucumbers (2 small or 1 large) and place in a container that has a lid
*Add juice of 1 lemon (fresh or bottled)
*Add 1 tsp. sea salt
*Add 1/2 tsp. pepper
*Add 1/2 tsp. chili powder (or more to taste!)
*For those who enjoy extra spice: Add 1/2 tsp. red pepper flakes
*Put lid on and shake ingredients together to coat
*Place in fridge overnight to marinate and Enjoy!

SICILIAN ORANGE CAKE

Ingredients:


Ingredients
Ingredients
250 g lightly salted butter, softened at room temperature
200 g caster sugar
4 medium eggs
250 g self raising flour, sifted
finely grated zest from 1 large navel orange or 2 regular-sized oranges
120 ml freshly squeezed orange juice



Instructions



Preheat oven to 170°C. Line and grease an 8″ x 8″ square cake tin.
Beat butter and sugar together (creaming method) till pale and fluffy.
Add 1 beaten egg to the mixture one at a time, beating thoroughly till well incorporated. If the mixture starts to curdle towards the last egg, beat in a tablespoon of flour to prevent curdling.
Mix in grated orange zest.
Alternately fold in flour and orange juice (I did this in 4 batches).
Pour mixture into cake tin. Bake in preheated oven for 50-55 mins, or until a skewer comes out clean when inserted into centre of cake.
Leave the cake, in its tin, to cool on a wire rack. Unmold, cut into slices and serve.