Cowboy Casserole Recipe

Ingredients

1/2 pound lean ground beef (90% lean)

1 can (8-3/4 ounces) whole kernel corn, drained

2/3 cup condensed cream of chicken soup, undiluted

1/2 cup shredded cheddar cheese, divided

1/3 cup 2% milk

2 tablespoons sour cream

3/4 teaspoon onion powder

1/4 teaspoon pepper

2 cups frozen Tater Tots

Directions

Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.

Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until bubbly. Yield: 2 servings.

The BEST Macaroni and Cheese Recipe EVER

Cheese Sauce Ingredients:

Flour & spices

¼ cup butter (1/2 stick)

¼ cup of flour

A generous pinch of ground cayenne pepper

¼ teaspoon smoked paprika

¼ teaspoon black pepper

½ teaspoon salt

2 cups half and half

2 cups shredded sharp cheddar cheese

How to make it:

Mix together the flour, cayenne pepper, smoked paprika, black pepper, and salt.

In a 3 ½ quart saucepan melt the ½ stick of butter over medium heat.  Add in the flour mixture and stir until it is smooth.  

Melt butter

Add flour mixture and stir

Stir until smooth

Add the half and half in small amounts, stirring well after each addition to keep the mixture smooth until all 2 cups is added.  

Slowly add half and half, stirring well.

Keep stirring while bringing the mixture to a boil over medium heat.  The mixture will thicken.  

Keep stirring until mixture boils.

Reduce the heat to low and continue to stir for about another 5 minutes.  Take the saucepan off the heat and add the 2 cups of shredded cheddar cheese.  Stir until the cheese is melted.  

Stir shredded cheese into the mixture.

Add your cooked, drained elbow macaroni to the cheese sauce, stir well, and taste for seasoning. 

Add drained macaroni to the cheese sauce.

Pour into your prepared 9” x 9” glass pan.

Macaroni and cheese sauce in 9" x 9" glass pan.

Topping:

1 ½ tablespoons butter, melted

½ cup panko bread crumbs

Stir the panko bread crumbs into the melted butter.  Sprinkle the mixture on top of your macaroni in the glass pan.

Evenly sprinkle the buttered panko crumbs on top the macaroni

Bake in a 400 degree oven for approximately 20 minutes until it is bubbly and the top begins to brown.

The BEST Macaroni and Cheese EVER!

"Shepherd's Pie With an Attitude" Casserole

1 pound ground beef (hamburg) 

1/4 cup white onion, diced

1 teaspoon fresh garlic, minced (I omitted it)

1 can (10.75 oz) tomato soup, undiluted

1 can (14.5 oz) cut green beans, drained

2 cups mashed potatoes, made in advance with milk and butter

salt and pepper to taste

Other spices as desired

Maybe a little cheese on top would be a nice addition??

How to make it:

Preheat over to 350* Fahrenheit.

Brown the hamburg in a fry pan, adding salt and pepper to taste.  Drain the fat and place the hamburg in a  casserole dish.  

In the same fry pay with a bit of butter or oil, cook the onions until translucent and combine with the hamburg.  

Add the garlic, tomato soup, and green beans.  Stir to combine.  Add the mashed potatoes and spread over the hamburg-tomato soup-green bean mixture.

You might want to put a baking sheet under this as it can bubble over.   Bake, uncovered,  for 30 minutes.  

Will serve 6 to 8, depending on how you "fluff" out the meal with another vegetable,  salad, dessert, etc.

HAMBURGER MUSHROOM BAKE

1 lb lean ground beef (0.45 kg)

1 tsp salt (5 mL)

1/2  tsp black pepper (2 mL)

6 oz cream cheese (180 g)

3 eggs

1 lb mushrooms (0.45 kg)

2 tbsp butter (30 mL)

1 tsp seasoning salt (5 mL)

1 tsp dried parsley (5 mL)

1/4  tsp black pepper (1 mL)

Grated cheese (optional)

How to make it:

Preheat oven to 350°F (180°C).

In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper.  If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool. 

In food processor, process cream cheese and add eggs one at a time until well incorporated.  Pour over ground beef and stir to combine.  Pour into bottom of a small 4-cup (1 L) casserole dish.  Press down.  

In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture.  If desired, sprinkle the top with cheese.  Bake about 20 to 25 minutes, or until set.  Do not overcook.

Chicken Breast in Shawarma Cream Sauce

INGREDIENTS: 

2   8-10-oz.  boneless, skinless chicken breasts, butterflied

2 T. unsalted butter

Dash each coarse black pepper and sea salt

½ c. heavy cream (coconut milk for Paleo version)

1/3  c. homemade mayonnaise

½ tsp. my Shawarma Spice Blend

Water (just a bit, if needed to thin sauce if too thick)

DIRECTIONS:   

Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets.  Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat.  Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done.  Remove meat to your serving platter while you make the sauce.

Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend.  Sprinkle on a dash of coarse black pepper and sea salt.  Allow to simmer stirring constantly, to deglaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.

PEANUT BUTTER CREAM CHEESE COOKIES

11/4  cups Gluten-Free Bake Mix 2 (300 mL)

1/2  tsp baking soda (2 mL)

4 oz regular cream cheese (125 g)

Liquid sweetener  (sucralose or stevia) to equal 1/2  cup sugar  (125 mL)

1/2  cup sugar-free peanut butter, OR almond butter  (125 mL)

1/4  cup granulated erythritol (60 mL)

2 eggs

2 tbsp butter (30 mL)

1 tsp unflavored gelatin  (5 mL)

1 tsp vanilla extract (5 mL)

Salt, to taste (might not need it)

How to make it:

Preheat the oven to 350°F (180°C).  Line a cookie sheet with parchment paper.

In medium bowl, combine Gluten-Free Bake Mix 2 and baking soda.  In food processor, process cream cheese, liquid sweetener, peanut butter, erythritol, erythritol, eggs, butter, gelatin and vanilla extract.  Add dry ingredients; process.  Taste and add a titch of salt, if required.

Drop cookie batter by tablespoonfuls (15 mL) on the parchment paper.  Form into little rounds.  Bake 20 minutes, or until turning brown in places on top and golden brown underneath.

Linda's JUST LIKE STUFFED BAKED POTATOES

16 ounce package frozen cauliflower

8 ounce cream cheese, softened

8 ounce cheddar cheese, shredded

4 green onions, chopped

1/4 teaspoon salt or to taste

1/4 teaspoon pepper

3 pieces bacon, chopped and fried until crisp

Paprika, optional

How to make it:

Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It's also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.

Unstuffed Cabbage Rolls

Ingredients

1 1/2 to 2 lb lean ground beef

1 Tbsp olive oil

1 large onion, chopped

2 clove garlic, minced

1 small head of cabbage, chopped

2 can(s) use 14.5 oz sized cans diced tomatoes

1 can(s) 8oz(more if needed) can tomatoe sauce

1/2 c water

1 tsp black pepper

1 tsp sea salt

Directions 

1In a large skillet, heat olive oil over medium heat. Add ground beef and onion and cook, stirring until ground beef is no longer pink and onion is tender.

2Add garlic and continue cooking for 1 minute

3Add the chopped cabbage, tomatoes, tomatoe sauce,water, pepper and salt.

4Bring to a boil. Cover and simmer for 20 to 30 minutes, or until the cabbage is tender.

Enjoy!

Manwich Tater Tot Casserole

Ingredients

1 can of Fiesta Corn - drained

1 can of your favorite Manwich - I used Original

¼ sweet onion chopped

1 lb lean ground beef

½ bag Crispy Crowns - you can also use regular tater tots

Shredded Cheddar Cheese

Instructions

Preheat oven to 425 degrees.

In a large skillet, brown the ground beef and onion until the meat is brown and cooked through out

Add in the corn and Manwich

Mix well, pour the Manwich mixture into a 8x8 baking dish.

Top with a single layer crispy crowns

Sprinkle the top with the shredded cheese

Bake for 20 minutes

Enjoy!

PREACHER CAKE

Ingredients

2 c sugar (may cut the sugar to 1 cup - 1 1/2 cups as it is very sweet)

2 c all-purpose flour

2 eggs

2 tsp baking soda

1/2 tsp salt

2 tsp vanilla

1/2 c nuts - walnuts or any that you prefer

1 can(s) 20 ounces crushed pineapple - undrained (i use pineapple in it's own juice)

FROSTING 1 pkg

8 ounce cream cheese - softened

1 3/4 c powdered sugar

1/4 c butter or margarine

1/4 tsp salt

1/2 c nuts - walnuts or any that you prefer

2 tsp vanilla

Directions 

1CAKE: Combine dry ingredients; add remaining ingredients and mix by hand.

2Bake in a 9 x 13 prepared pan at 350 degrees for approximately 30-45 minutes. Do not over bake or it will be rubbery, but still delicious :)

3FROSTING: Mix well and spread on cake in pan. Enjoy!

Baked Chicken and Dumplins

Ingredients

4-5 large chicken breast, boneless

1 stick real butter

1 1/2 c self-rising flour

1 1/2 c milk

1/2 c sour cream

3 c chicken broth (reserve for further use)

1 can(s) cream of celery soup

1/2 tsp savory (rosemary or thyme may be used)

4 Tbsp ,real butter

salt and pepper to taste

Directions 

1NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.

2Place chicken, 4 tablespoons butter and salt and pepper in a large stock pot and cover with water, at least 2 inches over the chicken. Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. Reserve broth. When cool, shred chicken into pieces.

3Preheat oven to 375 degrees. 

Melt 1 stick butter and pour into 3 quart baking dish. Spread chicken on top of butter. In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl. In the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.

4Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplins.

5If you love this recipe please visit www.southerngalscook.com for more recipes to enjoy and share!

Lemon Butter Baked Cod

Ingredients

2 lb cod fillet (any white fish)

1/4 c butter or margarine

2 Tbsp lemon juice

1/4 c all purpose flour

dash(es) paprika

SALT & PEPPER TO TASTE

Directions 

1Cut fillets into serving sizes. Melt butter in sauce pan or micro-wave. Add lemon juice to melted butter.

2In another dish, mix together flour, salt & pepper.

3Dip fish into butter/lemon mix, coating well on all sides.

4Dip buttered fish into flour mix, coating well on all sides.

5Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika.

6Bake, uncovered in 350 oven for 25-30 minutes. Fish should flake easily with a fork.

Garnish with parsley and lemon wedges.

Meat and Potato Casserole

Ingredients: 

1 lb. lean ground beef or venison 

1 onion, chopped 

1 tsp each of any of these: garlic powder, paprika, or go more savoury with rosemary (these are optional). 

Salt and pepper to taste

3 cups thinly sliced potatoes (about 5 potatoes) 

1 1/2 cups cream of mushroom soup (I had leftover homemade soup in the fridge), or 1 can of cream of mushroom soup (which might make it not gluten free) 

1/2 Cup stock (any kind)

1/4 Cup milk or cream

1 1/2 cups shredded cheese

Method:

Preheat oven to 350 degrees F and lightly grease an 11 x 7 glass baking dish. 

In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease. 

In a medium bowl, mix together the soup, stock, milk, salt and pepper.

Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and then the cheese.

Cover with lightly greased (on it's underside so the cheese doesn't stick to it) aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

French Onion Chicken Noodle Casserole

4 cups cooked chopped chicken

2 cans cream of chicken soup

16 oz container French Onion Dip

1 cup cheddar cheese

12 oz egg noodles

1 cup crushed French fried onions

How to make it:

Cook egg noodles according to package directions, drain.

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.

Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles.

Pour mixture into prepared pan. Top with crushed french fried onions.

Bake for 25-30 minutes, until heated through.

Cheesy Beef Goulash

Ingredients

2 lbs ground beef

3 tsp minced garlic

3 cups water

2 (15-ounce) cans tomato sauce

2 (15-ounce) cans diced tomatoes

2 TB Italian seasoning

3 bay leaves

3 TB soy sauce

1 TB seasoned salt

2 cups elbow macaroni, uncooked

1 cup shredded cheddar cheese

Instructions

Saute ground beef in skillet over medium-high heat until cooked. Drain. Add garlic and saute for about 5 minutes. Add water, tomato sauce, diced tomatoes, italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for 15-20 minutes.

Add the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about 30 minutes. Turn off heat, remove the bay leaves, and add 1 cup of cheddar cheese right before serving.

Baked Creamy Corn Casserole

Ingredients

1/2 cup milk, divided

1/2 cup heavy cream

2 Tbl butter, unsalted

1 1/2 Tbl sugar

2 Tbl flour

1 tsp salt

4-5 cups corn kernels, fresh or frozen (thawed) – well drained

2 large eggs

1/4-1/2 cup shredded Asiago (optional)

Chives for garnish

Instructions

Preheat oven to 400F, rack in the middle.

Lightly spray a 2 quart baking dish.

In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.

Bring to a boil.

While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.

Whisk together the eggs until well beaten.

Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly - ~30 seconds to a minute.

Remove from the heat and add in the corn and salt mixing to combine.

Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.

Pour the mixture into the prepared baking dish.

Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese

Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.

Apple and cinnamon cake

Ingredients:

2eggs

3/4 cupsugar

1/3oil

2 tbspbutter

1 tspcinnamon

1 tspbaking powder

1 cupshredded apple

1 cupflour

1 tspvanilla

3 tbspapricot jam

2 tbspcoconut 

How to make it:

Put sugar in mixing bowl, add eggs and butter then mix it well.

Add oil, cinnamon, baking powder and mix it well

Add shredded apple, flour, vanilla. Mix it together until fluffy.

Preheat the oven for 180°C and cook for 20 min. Use toothpick to check if its fully cook.

Banana Sheet Cake with Cream Cheese Frosting

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup white granulated sugar

1/2 cup brown sugar

2 eggs

The scraped insides of one vanilla bean or 1 teaspoon of vanilla extract

1 cup of mashed ripe bananas (2 large or 3 medium bananas)

1/2 cup full fat sour cream

Frosting

6 ounces cream cheese, room temp

4 Tbsp (1/4 cup) unsalted butter, room temp

2 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

How to make it:

Preheat the oven to 350°F (175°C) . In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

Beat together in a mixer the butter and sugars. Beat in the eggs one at a time. Mix in the vanilla and mashed bananas.

Mix in half of the flour mixture, then the sour cream, then the other half of the flour mixture.

Spread batter evenly in a greased 10x15 baking pan. Bake at 350°F (175°C) for 20 minutes, or until nicely browned and the surface bounces back when you press it with your finger. Cool completely before frosting.

To make the frosting, mix all of the ingredients together with an electric mixer. If too stiff to spread, add a teaspoon or two of water. Spread the frosting evenly over the cake and slice to serve.

Caramel Pretzel Magic Bars

Ingredients

1 1/2 cup graham cracker crumbs

6 Tbsp butter, melted

1-14oz can sweetened condensed milk

50+ pretzels (I used Snyder's Snaps)

20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips! So much easier than unwrapping & cutting up caramel squares. I would try 1 cup of caramel bits if you aren't using the squares.)

1 cup milk chocolate chips

1 cup sweetened coconut flakes

Instructions

Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.

Pour about half the can of condensed milk over crust.

Layer your pretzels as close together as you like over the condensed milk/crust.

Sprinkle caramels, chocolate chips, & coconut flakes.

Pour remaining half of condensed milk on top.

OPTIONAL: Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.

Bake at 350*F for 20-30 min until lightly brown. Let cool completely before cutting & serving.

Cookie Dough Cake

Chocolate Chip Cake:

1 box white cake mix, or yellow

3 eggs

½ C. butter, melted

¾ C. buttermilk or milk

¾ C. sour cream

1/3 C. brown sugar

1 Tbsp. vanilla extract

1 C. mini chocolate chips

Cookie Dough Frosting:

2 C. butter, softened

2/3 C. brown sugar

3 tsp. vanilla extract

2/3 C. flour

1 tsp. salt

5-6 C. powdered sugar

2/3 C. mini chocolate chips, for filling

For decoration:

1 ½ C. mini chocolate chips

8 chocolate chip cookies

1/3 C. crushed cookies for decoration

Directions

1. Preheat oven to 350 degrees and grease 3 8-inch pans. (I like to line the bottoms of my pans with foil or parchment for easy removal.)

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, use a whisk to combine eggs melted butter, buttermilk, sour cream, brown sugar and vanilla extract.

4. Stir in cake mix and chocolate chips.

5. Divide evenly between your prepared pans and use a spatula to spread the batter level. Bake for 17-22 minutes or until an inserted knife comes out clean. (If you are making only two layers, it will take 20-25 minutes in the oven.)

6. Cookie Dough Frosting: Beat butter and brown sugar for 2 minutes. Add vanilla extract, flour and salt and beat again. Slowly add in powdered sugar until you reach your desired consistency.

7. Remove about 2 C. of frosting (this will be what you use between your cake layers) and mix with the chocolate chips.

8. To assemble cake, place your bottom layer of cake on your cake stand. Use half of the frosting mixed with chocolate chips to frost on top of your cake. Then, place your next level of cake on top. Use the remaining frosting mixed with chocolate chips to frost that layer. Top with the final layer of cake and cover the cake with the rest of the frosting. (Save a little frosting to pipe decorations on top of the finished cake if desired.)

9. Use mini chocolate chips to cover the sides of your cake and decorate the top with piped frosting, cookies and crushed cookies.

Samoa Cupcakes

Ingredients

Chocolate Cake:

1 box devil's food cake mix

3 eggs

1/2 C. oil or melted butter

1 C. sour cream

1/2 C. milk or buttermilk

2 tsp. vanilla extract

Caramel Frosting:

1 C. butter, softened

2 1/2 -3 1/2 C. powdered sugar

3-5 Tbsp. caramel sauce

Coconut Caramel Topping:

1 1/2 C. shredded coconut, (I used the sweetened)

1/2 C. - 1 C. caramel sauce

Chocolate ganache or melted chocolate to drizzle

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. In a large bowl, sift cake mix to remove any lumps and continue to add the rest of the cake ingredients. Stir until smooth.

3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.

4. Let cool.

5. Caramel Frosting: Beat butter until smooth. Add 2 1/2 cups powdered sugar and beat again. Slowly add in caramel. Add more powdered sugar to make thicker if needed.

6. Coconut Caramel Topping: Carefully toast coconut in a pan on the stove or in the oven on broil. But be careful because the coconut can easily burn! Pour into a bowl and crush up with your hands or a spoon. Just crush it enough hot there aren't long pieces left. Pour in 1/2 cup of the caramel sauce and stir. Depending on how thick you want the topping, continue to add more caramel.

7. To decorate, pipe a circle of frosting on the top of each cupcake. Use a knife to create a "well" in the frosting and fill it with the coconut topping. Then drizzle with melted chocolate or ganache (chocolate melted with cream).

Copyright © YourCupofCake

Breakfast Casserole ‘Muffins’ & VISA Giftcard Giveaway!

3-5 slices whole grain bread (enough to fill your muffin tins almost to the top) I used Nature’s Harvest® Butter Top Made with Whole Grain White Bread

1/4-1/2 cup bacon pieces (or meat of choice; I used this)

1 cup shredded cheese 

8 eggs

1/2 cup milk

1 teaspoon dry mustard (optional)

1/2 teaspoon sage (optional)

1/2 teaspoon basil (optional)

salt and pepper, to taste

HOw to make it:

Preheat oven to 400 degrees Fahrenheit. Spray a 12 cup muffin tin with cooking spray.

Tear or cut bread into 1/2 inch pieces. Place in prepared muffin tin, filling 3/4ths full.

Sprinkle bacon pieces over bread, top with cheese.

In a medium bowl or large measuring cup, whisk together eggs, milk and spices. Carefully pour into muffin tins, dividing equally. (I just eyeballed this!)

Bake for 15-20 mins, or until eggs are set and cooked through.

Homemade ‘King’s Hawaiian’ Bread (& teacher gift)

1 cup of water

½ cup of sweetened condensed milk *I used fat-free

1 teaspoon of salt

1 tablespoon of butter

3 1/3 cups of bread flour*

2 teaspoons of yeast

How to make it:

Put ingredients in bread machine and set for dough cycle. When complete, remove and separate into three sections. Roll each out like snakes and mesh ends together. Braid and press ends together. Place in baking dish and allow to rise for 25-30 minutes. (Here’s a little trick: before braiding your bread, heat your oven to 175 degrees and then turn off. Put your braided bread in the warmed oven to rise.) Brush melted butter or egg white on top after rising. Bake at 340 for 30-45 minutes, until top is golden brown. 

*The first time I made this, I used all-purpose flour and a teaspoon of vital wheat gluten. The second time I used bread flour.  It was delicious both times, so I don’t think it makes much difference.

I’m planning on making rolls with this dough next time, and I’m going to take a loaf to my parents’ house for Christmas Eve Brunch, and I think I’m going to make a loaf for my neighbors as well. Yes, this is definitely a keeper in the Mo’Betta house!

Sweet Corn Spoonbread

Ingredients

1 (8.5-ounce) package JIFFY Corn Muffin Mix

1 (14.75-ounce) can cream style corn

1 (15-ounce) can whole kernel corn, drained

½ cup (1 stick) butter, melted

1 cup sour cream

3 eggs

½ teaspoon salt

Instructions

Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoonbread is set.

Country Breakfast Potatoes

Ingredients

1 russet potato, peeled and small diced

3 heaping Tbsp small diced red bell pepper

2 heaping Tbsp small diced red onion

2 Tbsp butter

garlic powder

salt & pepper

a couple pinches of fresh chopped parsley

Instructions

In a saute pan, over medium heat, add in the butter, potatoes, peppers and onions.

Season with salt and pepper and a little garlic powder.

Cook until the potatoes are fork tender then crank the heat just a bit to crisp up the potatoes a bit.

Turn off the heat and stir in the parsley.

Baked Potato Rounds

4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)

1/4 cup melted butter

salt and pepper to taste

2 TBL crushed garlic

8 slices bacon, cooked and crumbled

8 ounces shredded Cheddar cheese

1/2 cup chopped green onions

sour cream

How to make it:

Preheat oven to 400 degrees F (200 degrees C). 

Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine). 

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired. (I forgot it for my pics)

Cheesy Bacon Hasselback Potatoes

4 baking potatoes (1-1/2 lb.)

6 Tbsp. KRAFT Zesty Italian Dressing, divided

12 slices OSCAR MAYER Bacon, cooked, each broken into 4 pieces

4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 24 thin slices, then halved

2 Tbsp. KRAFT Grated Parmesan Cheese

1 Tbsp. chopped fresh chives

How to make it:

Heat oven to 450ºF.

Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 24 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes.

Microwave on HIGH 12 to 14 min. or until potatoes are almost tender. Place in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.

Insert bacon pieces alternately with cheese slices between potato slices. Combine Parmesan and chives; sprinkle over potatoes. Drizzle with remaining dressing.

Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned. Cut in half.

CROCK POT RED BEANS AND RICE

1 pound red beans

7 cups water

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped or minced

2 cans Campbell's chicken broth

1-1/2 pounds sausage (I used Richards)

2 tablespoons Creole Seasoning (I use Tony's)

Hot cooked rice

Southern Living, November 1997 (slightly adapted)

How to make it:

Sort your beans taking out the halves or pieces and check for small rocks or pebbles.

Rinse the beans thoroughly and pour into crock pot.

Add water and chicken broth to beans.

Add your chopped vegetables.

Note:  I love that I can buy garlic that has already been peeled.  That takes so long and this just makes cooking faster and easier (and you know how I feel about easier!)

Slice the sausage into bite size pieces.

You can skip this step and put the sausage directly in the crock pot but I like to boil the sausage for about 5 minutes to remove some of the grease.

Add the sausage and the Creole Seasoning to the other ingredients in the crock pot

Cook for 7 hours on High Setting.

Put desired amount of rice in a bowl

Ladle in the beans and......

ENJOY!

Ham and Green Beans

Ingredients

2lb ham (cubed)

2lb fresh green beans

2lb potatoes (cubed)

4 cups chicken broth

1 teaspoon garlic powder

sea salt

fresh pepper

Directions

Add Potatoes to the slow cooker, cover with chicken broth. Depending on the potato you may want to cut them into small pieces. Mine were fingerling and they are already small.

Add fresh green beans.Sprinkle with garlic powder, salt and pepper.

Add ham. Sprinkle with garlic powder.

Set slow cooker for 6 hours on low heat.

Stir and eat.

Creamy Slow-Cooker Tortellini Soup

Ingredients

6 cups of your favorite homemade meaty spaghetti sauce or 24 oz jar prepared spaghetti sauce + ½ lb browned ground beef + ½ lb browned Italian sausage

½ bag (4.5 oz) fresh spinach leaves

4 C chicken broth

8 oz cream cheese

8 oz sliced fresh mushrooms

16 oz frozen cheese tortellini

Instructions

Combine spaghetti sauce (and meat if adding it in separately), spinach, cream cheese, chicken broth, and mushrooms in a slow-cooker. Cook on low for 6 hours, on high for 2-3.

20 minutes before serving, turn heat to high if it isn't already an stir in frozen tortellini. Cover and cook for 15 minutes or until tender and hot.

Serve topped with parmesan cheese.

Cream Cheese Pound Cake

Ingredients:

1 pack (8 oz)Cream Cheese

3 sticksbutter softened

3 cupsCake Flour or All-Purpose

3 cupswhite Sugar

6Eggs

1 tablespoonVanilla Extract

1/2 tablespoonAlmond Extract (optional)

1/4 tspsalt (a pinch)

Icing:

1 to 2 cupsconfectionary sugar

1 to 1 1/2 Tbspmilk

Vanilla or lemon (optional) +

How to make it:

Preheat over at 325°

Combine all ingredients except eggs & flour. Mix with hand mixer.

Once mixed add eggs and mix another minute or two until well combined.

Add 1 cup cake flour or all-purpose flour (whichever your using) at a time to moist mixture.

Spray bunt pan with cooking spray or flour the traditional way.

Add mixture to greased bunt pan and bake for 90 minutes at 325°

Once done (check with toothpick) take out oven and let set for about 15-20 minutes. Flip cake on to serving dish and continue to let cool.

OPTIONAL....icing if desired. 1 cup confectionery sugar & 1 tablespoon milk....mix in a small bowl and drize over cake once its cooled. Use 2 cups confectionery sugar & 1-1/2 tablespoons of milk if you want your icing thicker. A tab of vanilla extract (or any flavor you desire) lemon is good as well. ENJOY

Easy No Bake Coffee Pistachio Peanut Butter Pie

Ingredients:

2 packetspistachio pudding mix

3 cupsmilk-based coffee drink

1oreo pie crust

1Hershey chocolate bar

4 tablespoonspeanut butter

1 tablespooncoconut oil 

How to make it:

Combine pudding mix packets with coffee (I used Califa Farms brand almond milk triple shot mocha) mix until all the powder has been incorporated then pour the pudding into the pie crust.

Place pudding/pie crust in the fridge and let it sit for 30 minutes.

In a mixing bowl combine coconut oil, peanut butter and chocolate. Microwave for 20-30 seconds or until chocolate starts to melt. Mix ingredients together and add on top of the pudding mix in the pie crust.

Leave in the refrigerator for another 30 minutes before serving, and enjoy!

Crock Pot Cream Cheese Chicken Chile

Ingredients

1 can(s) crescent rools

4 chicken breasts

8 oz cheddar cheese, grated

1 can(s) cream of chicken soup

1/2 can(s) chicken broth (regular size can, not large)

Directions 

1 Boil and debone the chicken (as a shortcut, you can substitute canned chicken breast in equal proportions).

2 Separate crescent rolls and place chicken on the large end of the triangle. Top the chicken with cheese, then roll from the large end to the point.

3 Place in buttered 9x13 baking dish (glass works best). Mix chicken broth and soup together and pour AROUND the rolls (not on top).

4 Bake at 350 degrees until the rolls are golden brown.

5 Serve over rice or with any of your favorite side dish. Makes 8 chicken crescents.

Chicken Crescent Rolls

Ingredients

1 can(s) crescent rools

4 chicken breasts

8 oz cheddar cheese, grated

1 can(s) cream of chicken soup

1/2 can(s) chicken broth (regular size can, not large)

Directions 

1 Boil and debone the chicken (as a shortcut, you can substitute canned chicken breast in equal proportions).

2 Separate crescent rolls and place chicken on the large end of the triangle. Top the chicken with cheese, then roll from the large end to the point.

3 Place in buttered 9x13 baking dish (glass works best). Mix chicken broth and soup together and pour AROUND the rolls (not on top).

4 Bake at 350 degrees until the rolls are golden brown.

5 Serve over rice or with any of your favorite side dish. Makes 8 chicken crescents.

CROCKPOT ZUCCHINI CHICKEN PARMESAN

Ingredients

1 1/2 pounds (about 4) chicken breasts, cut into cubes

1 small onion, diced

1 large zucchini, diced

1 green pepper, diced

1 teaspoon garlic, minced (or 1/2 tsp garlic powder)

1/2 teaspoon onion powder

1/4 teaspoon salt (or to taste)

1 tablespoon Italian seasoning

1.5 cups pasta or pizza sauce (or tomato sauce)

1 cup low fat shredded cheese

Instructions

Spray your slow cooker with non-stick spray. Combine all ingredients but shredded cheese and stir to combine.

Cover and cook on high for about 3-4 hours or low for about 6-8, or until chicken is cooked through. In the last 30 minutes of cooking, add cheese and cook until it's melted.

Serve over pasta or quinoa sprinkled with Parmesan cheese, if desired.

Taco Meatloaf

1 pound raw extra-lean ground turkey (I used extra lean ground beef)

2 slices of fat-free cheddar cheese (I used Reduced Fat Pepper jack cheese_

1/2 cup shredded fat-free cheddar cheese (again, I used reduced fat. Fat Free Sucks)

1/2 cup canned sweet corn kernels

1/4 cup chopped green bell peppers

1/4 cup chopped onions

1/2 cup salsa

1/2 packet of taco seasoning mix, dry (I used the whole packet)

How to make it:

Preheat oven to 375 degrees

Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray

In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan (about 9″x5″) sprayed with nonstick spray.

Layer the two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan’s edges). Evenly top with the remaining meat mixture.

Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes.

Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.

Maraschino Cherry Cake with Fluffy Cherry Frosting

3 cups sifted cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup butter, room temperature

1/3 cup vegetable shortening

1 1/2 cups sugar

1/4 cup maraschino cherry juice

3/4 cup milk

1/2 cup coarsely chopped nuts

16 maraschino cherries, cut into eighths

5 egg whites, stiffly beaten

Prepare ahead of time:  Coarsely chop 1/2 cup  nuts.  Cut 16 maraschino cherries into eighths and set aside.  They can be put  together in the same bowl as they will be added at the same time. 

Combine the 1/4 cup maraschino cherry juice and 3/4 cup milk in a one cup measure.  Set aside.

The timing of the stiffly beaten egg whites is a little tricky.  Wait too long and they deflate and get weepy.   After creaming the sugar and butter and shortening, I washed off my egg beaters and then beat my egg whites just before the step that adds the nuts and cherries. 

Now onto the cake...

Preheat oven to 350*F.  Generously grease and flour two 9-inch round** layer cake pans and set aside.

Sift the flour, baking powder and salt together onto waxed paper or in a medium bowl; set aside.

Cream butter, shortening, and sugar in a large bowl until fluffy (about five minutes). 

Add sifted dry ingredients to the creamed mixture alternately with the milk-maraschino cherry juice mixture, beginning and ending with the dry ingredients.  Beat well after each addition.

Fold in nuts and cherries, then fold in the beaten egg whites.

Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.

Cook cakes in pans on wire racks for about five minutes.  Using a thin blade knife loosen carefully around edges and turn out onto the racks.  Cool to room temperature.

Pink Cherry Maraschino 7-Minute Frosting

2 1/2 cups sugar

1 tablespoon light corn syrup

1/2 cup water

1/2 cup maraschino cherry juice

3 egg whites, stiffly beaten

Mix sugar, corn syrup, water and cherry juice in medium heavy saucepan, covered, but with lid askew, and heat for five minutes over moderate heat.  Remove lid, insert candy thermometer, and heat, without stirring, until syrup reaches 242*F. (takes about 10-15 minutes).

In the meantime, put three egg whites in a medium sized bowl and beat until stiff peaks form.

When the syrup reaches 242*F, add the hot syrup to egg whites in a fine stream, beating hard the entire time.  Continue beating until mixture peaks stiffly, about 7 to 10 minutes.