This Week:

These are great for a party or when watching sports- and cost a lot
less than going to a restaurant to eat!

Restaurant Style Buffalo Chicken Wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder 1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings

Directions:
1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil
should be just enough to cover wings entirely, an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in a small
saucepan over low heat. Stir together and heat until butter is melted
and mixture is well blended. Remove from heat and reserve for serving. 2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. 3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
 

Mini Key Lime Cupcakes.
With the weather getting warm- try something sweet and fruity for dessert.

Topping:
1 (4-serving size) package vanilla instant
pudding and pie filling mix
1 1/2 cups whipping cream
1/4 cup Key lime or regular lime juice
4 drops green food color
1 1/2 cups powdered sugar

Cupcakes:
48 regular-size paper baking cups
1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

Frosting:
1 (12 ounce) container Betty Crocker®
Whipped fluffy white frosting
1 tablespoon Key lime or regular lime juice
1/2 teaspoon grated Key lime or regular lime
peel

Directions:
1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate. 2. Heat oven to 375 degrees F (350 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes. 3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake. 4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in
refrigerator.

When its rainy and gloomy outside, make this easy fruit smoothie- its like sunshine in a glass! Its also low fat and high in protein, making it a tasty, healthy snack.

INGREDIENTS
1 mango - peeled, seeded, and cut into chunks
1 banana, peeled and chopped
1 cup orange juice
1 cup vanilla nonfat yogurt

DIRECTIONS
Place mango, banana, orange juice, and yogurt in a blender. Blend until smooth. Serve in clear glasses, and drink with a bendy straw!

This is perfect for a romantic dinner in. Nothing is more thoughtful than taking the time to make your date dinner. Serve with a nice salad and garlic bread.



Ingredients

• 1 pound fettucine pasta
• 1 tablespoon butter
• 1 pound cooked shrimp - peeled and deveined
• 4 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt to taste

This month I thought it would be cool to do a segment on romantic snacks. So, for the rest of February I will be doing different romantic treats.

Fudgy Milk Chocolate Fondue

• 1 (16 ounce) can chocolate-flavored syrup
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• Dash salt
• 1 1/2 teaspoons vanilla extract
• Dippers: fresh fruit, cookies, pound cake cubes, angel food cake cubes

1. In heavy saucepan, over medium heat, combine syrup,sweetened condensed milk and salt. Cook and stir 12 to 15 minutes or until slightly thickened.
2. Remove from heat; stir in vanilla. Serve warm with dippers. Store leftovers covered in refrigerator.

FOOTNOTES

• Microwave Directions: In 1-quart glass measure, combine syrup, sweetened condensed milk and salt. Cook on HIGH (100% power) 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in vanilla.
• Tip: Can be served warm or cold over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator.

The next time you are snowed in with no where to go, bake these easy muffins for breakfast. They don't take very long and are delicious.

French Breakfast Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup milk
• 1/3 cup butter, melted
•  Toppings
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup butter, melted

I'm always looking for new lunch recipes that are easy to make. I'm generally always at my house around lunch time and sometimes I just get tired of the same stuff. Here are a few different recipes for your lunch time satisfaction.

Previous Week:

Salmon is conveniently located at the grocery store, either fresh or frozen. It is generally inexpensive and very easy to make. Seriously, ANYONE can do this. Here are a few simple recipes. You can simply eat salmon or you could match it with a nice side like rice or pasta.

Previous Week:

Previous Week:

Black Forest Mousse Dessert – 12 servings
1 ½ cups cold milk
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub Cool Whip Whipped topping, thawed, divided
16 Oreo Cookies
1 ½ cups canned cherry pie filling

1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Coarsely chop 10 of the cookies; stir into pudding mixture.
2. Spoon half of the pudding mixture into 1-1/2-qt. serving bowl. Spread 1 cup of the remaining whipped topping over pudding mixture. Top with 1 cup of the pie filling, remaining pudding mixture, remaining whipped topping and 1/2 cup pie filling.
3. Cut remaining 6 cookies in half; place on top of dessert. Serve immediately. Or cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.

Store leftover dessert in refrigerator.

Previous Week:

Bruschetta
1 lb. loaf French bread or baguette, cut into serving slices
½ cup Italian dressing
½ cup Parmesan cheese
2 large tomatoes, chopped
2 green onions, chopped
1.      Preheat broiler. Place bread slices on rack of broiler pan. Broil, 4 to 6 inches from heat, 2 minutes on each side or until golden brown on both sides.
2.      Mix ¼ cup of dressing and cheese. Spread remaining dressing mixture onto one side of the toasted bread slices. Broil, dressing side up, an additional 1 to 2 minutes or until golden brown.
3.      Toss tomatoes and onions with the reserved dressing and cheese
mixture; spoon evenly over bread slices.

Previous Week:

       With the recent events our economy has faced lately, it's time to buckle down and budget. The first place is in the kitchen. It is possible to have a filling dinner for your family or friends at a low cost. Salads are the answer. You save time and money, and we can all enjoy that!

Caesar Salad with Steak – 4 servings
½ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup lemon juice
2 anchovy fillets (from a 3-ounce can)
¾ tsp. garlic powder
½ tsp. salt
½ tsp. pepper
1 package (18-ounces) romaine hearts, trimmed, rinsed and dried
2 medium-size beef filet mignon steaks (about ¾ lb. total)

1.      In a mini chopper or blender, combine mayonnaise, Parmesan, lemon juice, anchovies, ½ tsp. of the garlic powder, ¼ tsp. of the salt and ¼ tsp. of the pepper. Puree until smooth and well combined, scraping down side of the bowl if necessary.
2.      Heat grill pan to medium-high heat. Season steaks with remaining garlic powder, salt and pepper.
3.      Stack large leaves of romaine, and cut in half lengthwise along the rib. Then cut crosswise into 1-inch pieces. Repeat with remaining lettuce leaves and transfer to a large bowl.
4.      Grill steak for 4-6 minutes per side, depending on thickness. Grill an additional minute per side for medium. Remove steaks to a cutting board and tent with foil. Let rest 5 minutes.
5.      Pulse dressing again to blend, and then toss with lettuce. Serve thinly sliced steak atop each salad bowl.

Previous Week:

Beef Stew – 4-6 servings
1 lb. stewing beef, trim excess fat
1 can of green beans
1 can of corn
1 can of mixed vegetables
1 can of peas
1 can of stewed tomatoes
1 small can of tomato paste
4 potatoes, cut into bite size pieces
Season with salt, pepper, onion powder, chili powder, parsley

1.      Brown the beef in a large deep pan; drain grease. Add seasonings andall of the can goods, along with the liquid from the cans. 2.      Add potatoes and enough water to cover all ingredients; stir. Cover pan, cook on medium heat until potatoes are done (20-30 minutes). Stir constantly to prevent burning and sticking.

Taco Soup – 4 servings
1 lb. ground beef
1 med. onion
¼ cup taco seasoning mix
15 oz. can kidney beans
15 oz. can black beans
15 oz. can corn
48 oz.  V8 low sodium vegetable juice
15 oz. can Great Northern beans
10 oz. can tomatoes with green chilies
8 oz. can tomato sauce
1 package Hidden Valley Ranch dry mix

1.      Brown the meat and onion and drain. Mix ranch and taco seasonings into the meat.
2.      Without draining, add all of the other ingredients; simmer 1 hour.

Previous Week:

London Broil – 4-6 servings
1-1½ lb. London broil

Meat Marinade:
5 oz. soy sauce
½ tsp. garlic powder
½ tsp. ginger
2 tbsp. honey
¼ cup oil
2 tbsp. red wine vinegar

1.      Marinate the London broil 24-48 hours.
2.      Broil until meat is red, generally 45 minutes to 1 ½ hours, adding the meat marinade to the top of the London broil so it remains juicy.

Previous:

Previous Week:

Shrimp is hands down my favorite type of seafood. I never thought I would like any type of seafood, but there are so many different things you can do with shrimp, and they all taste amazing! Here are a few easy to make recipes that are packed with flavor.

Shrimp Scampi – 4-6 servings
2 lbs. large unpeeled shrimp (48 shrimp)
3 tbsp. margarine
1 cup chopped red bell pepper
8 garlic cloves, crushed
½ cup dry white wine
¼ cup minced fresh parsley
¼ cup fresh lemon juice
½ tsp. salt
¼ tsp. pepper
½ tsp. paprika
6 cups hot cooked angel hair (about ¾ pound uncooked pasta)

1.      Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside.
2.      Melt margarine in a small skillet over medium heat. Add bell pepper and garlic; sauté 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt and pepper. Spoon wine mixture evenly over each serving. Sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done. Serve with angel hair pasta.

Sweet and Sour Shrimp – 6 servings
1 lb. linguine or spaghetti
1 large onion, halved and sliced
4 cups broccoli flowerets
1 ½ lbs. cleaned med. shrimp
1 bottle Kikkoman sweet and sour sauce
2 tbsp. oil
½ tsp. salt
¼ tsp. pepper

1.      Bring a large pot of lightly salted water to a boil. Add noodles and cook as per package directions; drain.

Previous Week: 

As said previously, I'm crazy for Mexican food! I love finding new recipes or new twists to ordinary tacos, and these recipes are to die for. Whether you're cooking for yourself, your family, or some of your closest friends, these dishes never fail!

Previous Week:

Pork Tenderloin – 4 servings

Previous Week:

With college football starting this weekend and the NFL next weekend, I thought now was the perfect time to prepare for game day gatherings. Every tailgate I’ve ever been to has always had chips and dip; I guess it’s just an ideal food item for an abundance of people. These recipes will be sure to help get the party started!

Previous Week:

Previous Week:

When I’m looking for an easy and quick meal, I generally make a
casserole. It’s convenient, filling, and I don’t have to watch over it
so closely. While the casserole bakes, I can do other things like clean
up the house or read a book. Here are three delicious and easy to make
casseroles that won’t have you working up a sweat in the kitchen.

Ham and Potato Casserole – 4-6 servings
4 cups diced cooked potatoes
1 ¾ cups diced ham
½ cup chopped green bell pepper
¼ cup chopped diced pimiento
3 tbsp. butter
3 tbsp. flour
1 ½ cups milk
1 cup shredded cheddar cheese
½ tsp. paprika

1.      Combine potatoes, ham, green pepper, and pimiento; transfer to a
greased 1 1/2-quart casserole. In saucepan over medium-low heat, melt
butter; blend in flour until smooth and bubbly. Gradually add milk;
cook, stirring constantly, until thickened.
2.      Stir in shredded cheese and paprika. Season sauce with salt and
pepper; pour over ham mixture. Bake at 350 for 35 to 45 minutes.

Chicken and Rice Casserole – 4-6 servings
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 ½-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 ¾-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package
directions
1 cup grated sharp Cheddar
Pinch salt

1.      Preheat oven to 350. Heat butter or oil in a small skillet over
medium heat. Add onion and sauté until translucent, about 5 minutes.
Remove from heat and transfer to a large bowl.
2.      Add all remaining ingredients to bowl and mix together until
thoroughly combined.
3.      Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes
or until bubbly. Let stand for a few minutes before serving.

Potato Casserole - 4-6 servings
2 cups mashed potatoes
½ cup sour cream
House Seasoning, recipe follows
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 ½ cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crisp

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

1.      Preheat oven to 350.
2.      Spread mashed potatoes evenly on bottom of casserole dish. Layer sour
cream evenly over top. Sprinkle House Seasoning, to taste.
3.      Sauté onion and bell pepper in butter; evenly layer over top of sour
cream. Slice potatoes and layer over onions and bell peppers. Add
butter. Sprinkle House seasoning. Finally top with cheese.
4.      Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Previous Week:

Who ever said pizza has to be ordered or delivered? Not me, I love
making my own pizzas, because I can make them exactly how I want them
without an additional $.50 charge for toppings. These pizza recipes are
so simple that you don’t need help from the local pizza guy.

BBQ Chicken Calzones – 2 servings
3 cups shredded, cooked chicken breast
½ small onion, chopped
2/3 cup barbecue sauce
4 slices bacon
2 tbsp. chopped cilantro
1 cup shredded mozzarella cheese
1 (10-ounce) can refrigerated pizza dough

1. Preheat oven to 400.
2. Fry bacon in a large skillet over medium-high heat until crisp.
Remove from the pan to drain on paper towels; crumble.
3. Add the onion and shredded chicken to the hot bacon grease in the
pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of
barbeque sauce, and remove from heat. Mix in the cooked bacon.
4. Roll the pizza crust dough out onto a greased cookie shit and press
out to an even thickness; cut in half. Divide the chicken mixture
between two pieces of dough, spreading on only half of each piece to
within ½ inch of the edge.
5. Drizzle remaining sauce over the filling. Sprinkle the cheese and
cilantro over the top. Fold the uncovered portion of dough over the
filling, and press the edges together with a fork to seal.
6. Bake for 25 minutes or until browned to your liking. Cool for 5
minutes and then cut each calzone in half; serve.

Homemade Pizza bread – 2 servings
1 long loaf of French or Italian bread
1-2 cups of marina or spaghetti sauce
1 bag of Kraft mozzarella cheese
   Blend of seasonings
   Any additional pizza toppings desired

1. Cut bread in half and hollow out some of the bread in the center.
Broil for 5-10 minutes.
2. Add sauce, spreading to about ½ inch of the edge. Sprinkle cheese,
seasonings, and any additional toppings desired.
3. Broil an additional 10-20 minutes depending on whether desired soft
or crispy.

Hawaiian Pizza – 2-4 servings
5/8 cup prepared pizza sauce
1 (14-inch) prepared pizza dough
1 ½ cups shredded mozzarella cheese
½ cup diced ham
2/3 cup diced pineapple chunks

1. Preheat oven to 450. Place pizza dough on a greased pizza pan; prick
dough all over with lines of a fork to release any air bubbles.
2. Spread pizza sauce over dough, leaving a 1-inch border around the
edge. Sprinkle cheese over sauce and top with ham and pineapple. Bake
for 7 minutes or until lightly browned. Cool and cut into 8 pieces.

Previous Week:

I’m the type of person who enjoys coming home for lunch because I love
saving money, but who doesn’t. When I know that I actually have food in
my fridge, I try to not stop at the fast food joints. And when you’re on
a 30-minute to one-hour lunch break, you need something simple and
quick, and these recipes will do the trick. These recipes are made in 15
minutes or less!

Tuna Salad Sandwich – 2-4 servings
1 (12-ounce) can solid white albacore tuna in water, drained
3 tbsp. mayonnaise
½ tsp. salt
½ tsp. pepper
½ tsp. celery seed
½ tsp. parsley
½ tsp. basil
1 tbsp. sweet pickle relish

1.      Mix drained tuna fish, mayonnaise, salt, pepper, celery seed or
chopped celery and pickle relish together until well blended.
2.      Sprinkle parsley and basil on top. Can be served on green salad,
bread or crackers.

Salad Nicoise Pitas – 6 servings
4 oz. green beans, trimmed and cut in 1-inch pieces
1 (12 oz.) can chunk white tuna, drained and flaked
1 cup halved cherry tomatoes
1/3 cup chopped pitted nicoise or Kalamata olives
¼ cup finely chopped sweet onion
2 tbsp. chopped fresh mint
1 tbsp. lemon juice
2 tsp. olive oil
3 cups packaged mixed salad greens
3 pita flat breads

1.      In a medium covered saucepan cook beans in boiling water about 4
minutes until tender; drain. Rinse under cold water and drain again.
2.      Place beans in a large bowl. Stir in tuna, tomatoes, olives, onion,
and mint. Add lemon juice, oil and ¼ tsp. pepper; toss to combine. Stir
in salad mix.
3.      To serve cut pitas in half crosswise and cut each half horizontally.
Fill pitas with ½ cup mixture.

Spicy Ranch Chicken Wraps – 4 servings
2 tsp. chili powder
2 tsp. vegetable oil
1 ½ tsp. cumin
½ tsp. salt
1 ¼ lb. chicken breast tenders
½ cup buttermilk
¼ cup mayo
2 tbsp. minced parsley
2 tbsp. lime juice
2 jalapeno peppers, seeded and diced
2 garlic cloves, crushed
4 (8-inch) tortillas
3 cups chopped romaine lettuce
1 1/3 cup plum tomatoes, chopped and seeded

1.      Combine top four ingredients in a plastic bag. Add chicken, seal and
shake.
2.      Combine buttermilk and next five ingredients in a small bowl.
3.      Heat the skillet over med-high heat. Add chicken and sauté 2-5
minutes or until done. Add buttermilk mixture to pan and cook 1-3
minutes. Remove from heat.
4.      Warm tortillas. Spoon ¾ cup chicken mixture onto tortilla, top with ¾
cup lettuce, and 1/3 tomato.

Previous Week:

There are so many different twists you can take when cooking chicken, and I tend to buy and cook chicken once a week. I love trying new recipes or creating my own special dishes, but a favorite of mine is Balsamic Chicken. I was introduced to this meal by my parents, who had decided to take a healthier approach to their eating habits. Enjoy these great chicken recipes!

Apricot Glazed Chicken – 4 servings

4 chicken breast pieces
¼ cup soy sauce
2 tbsp. vegetable oil
2 tbsp. cider vinegar
2 cloves garlic, minced
1 tbsp. ginger, peeled and minced
¼ tsp. crushed red pepper flakes
¼ tsp. salt
¼ tsp. pepper
2/3 cup apricot jam

1. In a large bowl, whisk together soy sauce, vegetable oil, vinegar,
garlic, ginger, red pepper flakes, salt, pepper, and apricot jam to make
the glaze. Pour ½ of glaze over chicken evenly.
2. Grill chicken 6 minutes on each side basting with leftover marinade
until chicken is cooked thoroughly.
3. Serve with rice pilaf and vegetables for a delicious meal.

Balsamic Chicken – 4-6 servings

1-1/2 teaspoons fresh rosemary, minced, or 1/2 teaspoon dried rosemary
2 cloves garlic, minced
¾ teaspoon black pepper
½ teaspoon salt
6 boneless skinless chicken breasts (about 1/4 pound each)
1 tablespoon olive oil
¼ cup balsamic vinegar

1. Combine rosemary, garlic, pepper and salt in small bowl; mix well.
Place chicken in large bowl; drizzle chicken with oil and rub with spice
mixture. Cover and refrigerate several hours.
2. Preheat oven to 450°F. Spray heavy roasting pan or cast iron skillet
with nonstick cooking spray. Place chicken in pan; bake 10 minutes. Turn
chicken over, stirring in 3 to 4 tablespoons water if drippings begin to
stick to pan.
 3. Bake about 10 minutes or until chicken is golden brown and no longer
pink in center. If pan is dry, stir in another 1 to 2 tablespoons water
to loosen drippings.
4. Drizzle vinegar over chicken in pan. Transfer chicken to plates. Stir
liquid in pan; drizzle over chicken. Garnish, if desired

Stuffed Chicken Breasts – 4-6 servings

4 (8-ounce) skinless, boneless chicken breast halves
1 (8-ounce) container Philadelphia Garlic ‘N Herb cream cheese spread
8 slices of bacon

1. Pound the chicken until thin. Spread each chicken breast with cream
cheese and roll up.
2. Wrap 2 bacon slices around each roll and secure with toothpicks.
3. In a grill pan or on a grill over medium heat, cook, turning
occasionally, until done, about 25 minutes.

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Last Week

Do you get tired of making the same plain mashed potatoes? I know I do. Here are a few recipes I enjoy making when I have a bag full of potatoes and don’t have the appetite for mashed potatoes. My personal favorite is the Loaded Twice-Baked Potatoes. They go great with a juicy steak and  grilled vegetables; mmm, delicious!

Gruyere Potato Gratin - 4-6 servings

1 pound large red potatoes
¾ cup coarsely grated Gruyere (about 3 ounces)
1 large egg
¾ cup milk, heated just to boiling
Salt and freshly ground black pepper

1. Preheat oven to 400. Butter a 1-quart gratin or shallow baking dish.
2. Bring a large saucepan of salted water to a boil. Peel potatoes and
cut into thin slices (about 1/8-inch thick). Add potatoes to boiling
water and par cook 4 minutes. Drain potatoes well in a colander.
3. In gratin or baking dish, arrange potatoes, overlapping them, in 3
layers, sprinkling first 2 layers each with ¼ cup Gruyere and salt and
pepper, to taste.
4. In a small bowl whisk egg and add hot milk in a stream, stirring
constantly. Season mixture with salt and pepper and pour evenly over
potatoes. Sprinkle the potatoes with remaining ¼ cup cheese and bake
until top is golden and potatoes are tender, about 30 minutes.

Roasted Potatoes – 4 servings

8 potatoes
½ cup water
½ cup ketchup
Salt and pepper

1. Par boil 8 potatoes in ½ cup of water for 10 minutes.
2. Drain, peel and cut the potatoes into 4 pieces.
3. Roll in ketchup and season with salt and pepper.
4. Bake at 350 for 30 minutes.

Loaded Twice-Baked Potatoes – 4 servings

4 medium russet potatoes
8 ounces lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded cheddar cheese
½ cup sour cream
½ tsp. salt
¼ tsp. pepper
3 scallions, sliced

1. Pierce potatoes all over with a fork. Place in the microwave and cook
at 50% power, turning once or twice, until the potatoes are soft, about
20 minutes.
2. Meanwhile, brown meat in a large skillet over medium-high heat,
stirring often. Transfer to a large bowl. Increase heat to high, add
broccoli and water to the skillet, cover, and cook until tender, 4 to 5
minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the
tops for another use. Scoop the insides out into a medium bowl. Place
the potato shells in a small baking dish. Add ½ cup cheddar, sour cream,
salt and pepper to the potato insides and mash with a fork or potato
masher. Add scallions and the potato mixture to the broccoli and meat;
stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with
the remaining ½ cup cheese. Microwave on high until the filling is hot
and the cheese is melted, 2 to 4 minutes.
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Previous...

Everyone has a sweet tooth, but not as sweet as mine! I love all desserts, but I especially love chocolate (what girl doesn’t?). Here are a few recipes to cure your cravings for something sweet, and some even have your favorite fruits.

Sautéed Banana Splits – 4-6 servings

4 tablespoons dry roasted peanuts
1 tablespoon unsalted butter
4 bananas, peeled and halved lengthwise
2 cups Neapolitan ice cream
½ cup warm hot fudge sauce
1 cup whipped topping

1. Place the peanuts in a plastic bag, seal, and crush with a
heavy-bottomed skillet.
2. Melt butter in a large skillet over medium-low heat. Add bananas and
sauté for 1 minute on each side, just until golden.
3. Transfer bananas to 4 shallow dessert bowls and top with ice cream,
warm hot fudge sauce, whipped topping, and peanuts.

Red Velvet Cupcakes

2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

1. Preheat the oven to 350. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda,
salt, and cocoa powder. In a large bowl gently beat together the oil,
buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld
electric mixer. Add the sifted dry ingredients to the wet and mix until
smooth and thoroughly combined.
3. Divide the batter evenly among the cupcake tins about 2/3 filled.
Bake in oven for about 20 to 22 minutes, turning the pans once, half way
through.
4. Test the cupcakes with a toothpick for doneness. Remove from oven and
cool completely before frosting.

Chocolate Covered Strawberries

1 dozen ripe strawberries
1 cup semi-sweet chocolate chips

1. Prepare a baking sheet by lining it with aluminum foil. Wash the
strawberries and dry them thoroughly.
2. Place the chocolate chips in a microwave-safe bowl and heat until
they melt, stirring every 45 seconds. It should take about 2 minutes.
3. Holding a strawberry by the stem, dip it in chocolate, twirling it in
a circular motion to evenly cover most of the berry. As you lift it from
the chocolate, twirl it so that any excess chocolate drips back into the
bowl.
4. Place the berry on the prepared baking sheet and repeat with
remaining berries and chocolate.
5. Once all of the berries are dipped, refrigerate them for 30 minutes
to set the chocolate.

Keep in mind you do not have to use strawberries; you can use any of
your favorite fruits.

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Previous...

As said last week, I have more recipes that work perfectly for a social gathering of friends and family. Even if the weather doesn’t permit an outdoor cook out, these recipes can all be cooked inside, and will still be a crowd pleaser.

Cajun Cole Slaw – 4-6 servings

4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 tsp. pepper 
2 ½ lb. chicken, cut into pieces
Oil
House seasoning

House Seasoning:
1 cup salt
¼ cup black pepper
¼ cup garlic powder

1. Mix ingredients together for the House seasoning.
2. In a medium size bowl, beat the eggs with the water. Add enough hot
sauce so the egg mixture is bright orange. In another bowl, combine the
flour and pepper. Season the chicken with the House Seasoning. Dip the
seasoned chicken in the egg, and then coat well in the flour mixture.
3. Heat the oil to 350 in a deep pot. Do not fill the pot more than ½
full with oil.
4. Fry the chicken in the oil until brown and crisp. It should take dark
meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Baked Macaroni and Cheese – 4-6 servings

4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 tsp. pepper 
2 ½ lb. chicken, cut into pieces
Oil
House seasoning

House Seasoning:
1 cup salt
¼ cup black pepper
¼ cup garlic powder

1. Mix ingredients together for the House seasoning.
2. In a medium size bowl, beat the eggs with the water. Add enough hot
sauce so the egg mixture is bright orange. In another bowl, combine the
flour and pepper. Season the chicken with the House Seasoning. Dip the
seasoned chicken in the egg, and then coat well in the flour mixture.
3. Heat the oil to 350 in a deep pot. Do not fill the pot more than ½
full with oil.
4. Fry the chicken in the oil until brown and crisp. It should take dark
meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Southern Fried Chicken – 4-6 servings

4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 tsp. pepper 
2 ½ lb. chicken, cut into pieces
Oil
House seasoning

House Seasoning:
1 cup salt
¼ cup black pepper
¼ cup garlic powder

1. Mix ingredients together for the House seasoning.
2. In a medium size bowl, beat the eggs with the water. Add enough hot
sauce so the egg mixture is bright orange. In another bowl, combine the
flour and pepper. Season the chicken with the House Seasoning. Dip the
seasoned chicken in the egg, and then coat well in the flour mixture.
3. Heat the oil to 350 in a deep pot. Do not fill the pot more than ½
full with oil.
4. Fry the chicken in the oil until brown and crisp. It should take dark
meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

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I love having back yard barbecues in the summer. It’s a great way to bring friends and family together for summer holidays, such as Independence Day, Labor Day and/or Memorial Day. This week and next week I will be submitting some of my favorite summer cook out recipes; enjoy!

Chili Cheese Hot Dogs – 4 servings

¼ cup extra-virgin olive oil
1 med. onion, chopped
1 lb. lean ground beef
1 cup ketchup
1 tsp. chili powder
1 tbsp. prepared yellow mustard
Salt and pepper
4 hot dogs
4 hot dog buns
½  cup shredded Cheddar

1. Heat a skillet over medium heat and add 2 tbsp. of olive oil. When
the oil gets hazy, add the onion and cook, stirring, until they are soft
and translucent, about 5 minutes.
2. Add the ground beef, breaking it up with the back of a spoon, and
cook until nicely browned, about 10 minutes. Stir in the ketchup, chili
powder, and mustard; simmer for 15 minutes until thick; season with salt
and pepper.
3. Parboil the dogs first before grilling; bring a pot of water to a
boil and cook the hot dogs for about 5 minutes. Remove from the water
and grill the hot dogs just long enough to give them grill marks. Brush
the insides of the rolls with the remaining oil and place them face down
on the grill until toasty. To serve, top each hot dog with the chili and
some Cheddar cheese. 

Stuffed Turkey Burgers – 4-6 servings

1 ¼ pounds lean ground turkey breast
½ cup chopped roasted red peppers
½ cup shredded part-skim mozzarella cheese
¼ tsp. salt
Pepper

1. Divide turkey into 4 equal sized rounds. Make 2 equal sized patties
out of each round so you have 8 patties total.
2. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese,
and top with remaining patties, working the turkey around the edges to
seal burgers closed. Season with salt and a few grinds of pepper.
3. Grill or broil until cooked through, about 5 minutes per side.

Potato Salad – 6-8 servings

3 lbs. potatoes, cooked until just tender, cubed, cooled
5-6 hard cooked eggs, cooled, coarsely chopped
¼-½ cup chopped red onion
¼-½ cup chopped celery, optional
Thinly sliced tomatoes and cucumber, optional

Dressing:
¾ cup mayonnaise
1-2 tbsp. prepared mustard
Salt and pepper

1. Combine potatoes, egg, onions, and celery. Stir in mayonnaise,
mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard
in a little at a time, until you have the flavor and consistency you like.)
2. Top with thinly sliced tomatoes and cucumber, if desired.

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I absolutely love Mexican food! I enjoy having food prepared for me at a restaurant, but I enjoy making my own Mexican creations even more. I honestly make tacos or burritos once a week. Here are some of my many Mexican dish recipes.

Chicken Enchiladas – 4-6 servings

1 lb. ground beef
1 (1.25 ounces) package Taco Seasoning Mix
¾ cup Water
1 (4.6 ounces) package Taco Shells
12 small Flour Tortillas
1 (16 ounces) can refried beans, heated
¾ cup salsa
1 ½ cups shredded Lettuce
1 (4 ounces) cup shredded Monterey Jack Cheese

1. In a large skillet, brown the ground beef. Drain off most of the
fat and liquid. Stir in water and taco mix and cook over medium heat
about 10 minutes, until sauce thickens
2. Warm taco shells and tortillas. Heat refried beans. Spread 3 tbsp.
refried beans on surface of tortilla. Place warm taco shell across
center of tortilla and fold tortilla around taco shell. Spoon 3 tbsp. of
the taco mixture into each taco shell.

Double Layer Tacos – 6 servings

1 lb. ground beef
1 (1.25 ounces) package Taco Seasoning Mix
¾ cup Water
1 (4.6 ounces) package Taco Shells
12 small Flour Tortillas
1 (16 ounces) can refried beans, heated
¾ cup salsa
1 ½ cups shredded Lettuce
1 (4 ounces) cup shredded Monterey Jack Cheese

1. In a large skillet, brown the ground beef. Drain off most of the
fat and liquid. Stir in water and taco mix and cook over medium heat
about 10 minutes, until sauce thickens
2. Warm taco shells and tortillas. Heat refried beans. Spread 3 tbsp.
refried beans on surface of tortilla. Place warm taco shell across
center of tortilla and fold tortilla around taco shell. Spoon 3 tbsp. of
the taco mixture into each taco shell.

Mexican Lasagna Bake – 4-6 servings

1 lb. ground beef
4 (6-8 inch) flour tortillas
1 envelope (1.25 oz) taco seasoning mix
¾ cup water
1 cup thick and chunky salsa
1 cup shredded taco-seasoned cheese
    Sour Cream or Guacamole, if desired

1. In a 10-inch skillet, cook beef over medium heat 8 to 10 minutes,
stirring occasionally until brown; drain. Add seasoning mix and water to
beef mixture. Heat to boiling for about 5 minutes; remove from heat.
2. Place a flour tortilla in a circular baking dish and add ¼ cup of
meat mix, ¼ cup of salsa, and ¼ cup of cheese. Repeat 4 times, placing
the remaining ingredients on top.
3. Bake in the over for 10 minutes and then top with sour cream or
guacamole, if desired.

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Even though I'm a college student living on a tight budget, does not mean that I will always settle for the ever so simple spaghetti with plain sauce. I need a little flavor in my life, and these recipes are perfect for putting a twist onto pasta. 

Rigatoni with Turkey Sausage and Mozzarella – 4 servings

8 ounces rigatoni or penne
¾ pound sweet or hot Italian turkey sausages
3 cups pasta sauce
1 cup ounces shredded mozzarella cheese
½ cup chopped fresh basil
    Salt and pepper

1. Cook pasta according to package direction. Drain and set aside.
2. While pasta is cooking, heat a large nonstick skillet over medium
heat. Ass sausages and cook, turning often, until no longer pink inside,
about 15 minutes. Transfer to a cutting board and slice diagonally into
¼-inch thick pieces.
3. Heat pasta sauce over medium heat until hot. Place past, sausage,
sauce, cheese, and basil into a large bowl and toss to combine. Season
with salt and pepper. 

Fettuccine with Chicken and Vegetables – 4 servings

1 package (9 oz) refrigerated fettuccine
2 cups small fresh broccoli florets
1/3 cup Italian dressing
1 lb. uncooked chicken breast strips for stir-fry
1 med. red onion, cut into thin wedges
¼ tsp. garlic-pepper blend
½ cup sliced drained roasted red bell peppers (from 7-oz jar)
Shredded Parmesan cheese, if desired

1. Cook and drain fettuccine and broccoli as directed on fettuccine
package. Toss with 2 tbsp. of the dressing. Cover to keep warm.
2. Meanwhile, spray 12-inch skillet with cooking spray; heat over
medium-high heat. Add chicken and onion to skillet; sprinkle with
garlic-pepper blend. Cook 4 to 6 minutes stirring occasionally, until
chicken is no longer pink in the center.
3. Stir bell peppers and remaining dressing into chicken mixture. Cook 2
to 3 minutes, stirring occasionally, until warm. Serve chicken mixture
over fettuccine and broccoli, with cheese if desired. 

Pasta with Garlic and Oil – 4-6 servings

1 lb. pasta
½ cup extra virgin olive oil
1 tbsp. minced or chopped garlic
½ tsp. salt
½ tsp. pepper
½ tsp. parsley

1. Cook pasta according to package directions then drain.
2. Heat oil and garlic in skillet; remove from heat when garlic turns
pale gold.
3. Add salt, pepper, parsley, and pasta. Toss and serve.