- 3 Tomatoes,
- 3 cucumbers,
- 1 onion,
- 1/2 cup apple cider vinegar,
- 1 teaspoon of cracked pepper,
- 2 table spoons of sugar (TOTALLY YOUR CHOICE),
- 2 teaspoons of salt, 1 cup of water,
- 1/4 cup of olive oil,
How to Make It
mix well...thats it.
Let it chill for 1-2 hours... That simple...
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tablespoons sugar
- dash of salt
- 1/2 cup butter
- 3/4 cup buttermilk Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.
How to Make It
- Mix dry ingredients.
- Cut in butter, add milk and knead into soft dough. Do not over knead!
- Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever.
- Cut into serving size portions before you cook.
- Bake at 400? for 15 to 20 minutes or until done and golden brown.
- 1 to 1 1/2 lb top sirloin steak, cut in thin strips
- 1 teaspoon dried oregano
- 1 teaspoon Cavender’s All Purpose Greek Seasoning
- 1/2 teaspoon salt and pepper
- 2 large onions, sliced
- 8 fresh baby portabella mushrooms, sliced
- 2 tablespoons butter
- 5 tablespoons olive oil or canola oil, divided
- Pitas
How to Make It
- For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil.
- Once the butter has melted, throw in the onions. Stir frequently.
- The onions should cook down for at least 30 mins.
- you may need to adjust the temperature if the onions begin to brown to soon.
- The key is low and slow.
- While the onions cook, move onto preparing and cooking the steak.
- For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag.
- Mix until the seasoning has evenly coated the steak.
- Heat 1 tablespoon of oil in a cast iron skillet over medium high heat.
- Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak.
- Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry.
- Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
- Assemble the pitas with steak, onions and mushrooms .
Cake Ingredients:
- 2 eggs
- 2/3 cup white sugar
- 4 Tbsp pineapple juice
- 2/3 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Topping:
- 1/4 cup butter (1/2 stick or 4 Tbsp)
- 2/3 cup brown sugar (packed)
- 1-can pineapple rings
- 6-maraschino cherries
How to Make It
- Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
- In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
- In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
- Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
- Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.
- Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
- Place wire rack of cakes on sheet tray to cool.
- Now it's time to Enjoy!
- 1 (18.25-ounce) box white cake mix
- 1 (3-ounce) box strawberry-flavored instant gelatin
- 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup water
- Strawberry cream cheese frosting, recipe follows
- Strawberry Cream Cheese Frosting
- ¼ cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
- ½ teaspoon strawberry extract
- 7 cups confectioners’ sugar
- Freshly sliced strawberries, for garnish, optional
How to Make It
- Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
- In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
- Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
- For the frosting:
- In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in ¼ cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
- Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
- 16 oz bulk sausage cooked and crumbled (any flavor)
- 8 oz cream cheese, softened
- 2 can(s) refrigerated crescent rolls
- 1 c shredded sharp cheddar cheese (or any cheese)
How to Make It
- I have made these and they were a hit!! These look and sound like the perfect meal for breakfast...So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you'd like. Then you need to separate rolls into triangles.
- At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll&roll up.
- Finally step , bake at 375 degrees F about 15 mins (till golden brown).Serve and enjoye
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups sifted flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
How to Make It
- Preheat oven to 375?. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.
- 1 unbaked pie shell (I use Marie Callendar's deep dish)
- 3 large eggs
- ½ cup of sugar
- ½ teaspoon of salt
- ½ teaspoon of nutmeg
- 2-2/3 cups of milk
- 1 teaspoon pure vanilla extract
How to Make It
- Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.
- 1½ pounds ground beef
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 12 slices sourdough bread
- ½ cup Secret Sauce
- 3 medium Vidalia onions, thinly sliced
- 6 slices Cheddar cheese
- 8 tablespoons unsalted butter
How to Make It
- Sauce
- ¼ cup Dijon mustard
- ¼ cup mayonnaise
- 1 tablespoon barbecue sauce
- ½ teaspoon hot sauce
- In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.
- 1 pound Bacon, Cut Into Thirds
- 1 pound Lil’ Smokies (small sausages)
- 1 stick Butter
- 2 cups Brown Sugar
How to Make It
- Preheat oven to 375F.
- Cut the bacon into thirds and wrap each smokie.(small sausage)
- Place all the wrapped smokies in a single layer in a baking dish.
- Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
- Pour the butter and brown sugar mixture on the smokies and bacon.
- Then take the other cup of brown sugar and sprinkle evenly over the smokies.
- Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy
- 1 small cabbage (cut into chunks)
- 1 onion (cut into eighths)
- 1 corned beef brisket (do not use packet of spices)
- 1 quart apple juice
- 1 cup brown sugar
- 1 teaspoon prepared mustard
- 2-3 small red potatoes (cut in half)
- Baby carrots (as many as you want)
How to Make It
- Place all ingredients in a large crock pot. Stir to mix. Cook on low for 8 hours. When done, remove meat and slice thinly across the grain. Serve with vegetables and some of the liquid.
- 1 yellow cake mix
- 1 stick butter, melted
- 1 egg
- 1 (8 oz.) package cream cheese
- 2 eggs
- 1 pound box powdered sugar
- 1 teaspoon vanilla
How to Make It
- Mix first three ingredients together and put in the bottom if a 9 x 13 pan. (I sprayed my baking dish with Baker's Joy first.) Next, beat together cream cheese, eggs, powdered sugar and vanilla. (I used my mixer.) Pour over above mixture. Bake at 350 for 35 - 40 minutes. Cool, cut into squares and refrigerate.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter
- 1 1/4 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice
- 1 tablespoon cornstarch
- 6 tablespoons butter
- 3/4 cup white sugar
- 4 egg yolks, beaten
- 4 cups confectioners' sugar
- 1/2 cup butter, softened
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons milk
How to Make It
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
- 1 large onion, peeled, halved and thinly sliced
- salt and pepper
- 1 lb ground beef
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 4-8 slices American cheese
- Mayo, mustard and pickles, for serving
- 4 hamburger buns, toasted
How to Make It
- Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.
- Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.
- Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.
- Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.
- 2 large russet potatoes, cut into 1" cubes......
- 14 oz. smoked sausage, thinly sliced
- 1 small onion, chopped
- 1/2 c. chopped bell pepper (red or green)
- 1 clove garlic, minced
- 1/4 c. chicken stock
- 1 1/2 tsp. paprika
- 1/4 tsp. each salt and pepper
- 1/4 tsp. dried parsley
- 2 tbsps. veg. oil
How to Make It
- In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage.
- 2½ cups White Lily self-rising flour
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ cup butter
- 1 cup buttermilk
- 1 (3-ounce) jar diced pimentos, drained well
- 1½ cups shredded sharp cheddar cheese
How to Make It
- Preheat the oven to 475°. In a large bowl combine the self-rising flour, salt, and sugar. Add the butter, and cut it into the flour using a pastry cutter or large fork. The mixture should be crumbly. Stir in the buttermilk, pimentos, and cheese and mix until everything is just combined.
- Turn the dough out onto a well-floured surface. Knead the dough lightly, being sure to fold the dough in half 3 or 4 times. This helps create flaky layers. Gently roll the dough out to about ¾-inch thick. Use a biscuit cutter to cut the biscuits by pressing the cutter straight down. Do not twist the cutter. Transfer the biscuits to a baking pan. Bake the biscuits for 14 to 16 minutes or until just golden brown.
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 1/2 cups water
- 1 (10 ounce) can Rotel Tomatoes, chopped
- 1 (13 -16 ounce) bag plain Doritos
- 1 1/2 cups chopped onions
- 1 lb ground beef
- 1 cup grated cheddar cheese
How to Make It
- Preheat oven to 350 degrees.
- Bring to a boil the soup, water, and tomatoes.
- Cook onion with ground beef.
- Place layer of slightly crushed Doritos in the bottom of a casserole.
- Add a layer of ground beef, a layer of soup mixture and a layer of Doritos.
- Continue until all ingredients are used.
- Top with cheese.
- Bake in 350 degree oven for 25-30 minutes.
- Serve and enjoy.
- You can also add canned beans and cooked rice to this casserole!
- If you can't get Rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).
- 1 lb. (about 3 1/2 cups) powdered sugar
- 1 1/2 cups peanut butter
- 4 oz. cream cheese
- 1/2 cup butter or marg, softened
- 1/2 tsp. vanilla
How to Make It
- Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating.
- To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.
- 2lbs chicken breast
- 8 potatoes
- 1/3 cup Olive Oil
- 1 1/2 tsp salt
- 1 TBS fresh Ground Pepper
- 1 TBS Paprika
- 2 TBS Garlic Powder
- 6 TBS Hot Sauce
Toppings
- 2 cups Shredded Cheese
- 1 cup crumbled Bacon
- 1 cup diced Green Onion
How to Make It
- Preheat oven 500F
- In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
- Cube the potatoes & add to the bowl
- Coat a 9x13 dish with cooking spray
- Add potatoes, allow for excess sauce in the bowl
- Bake the potatoes for 45 minutes, stir every 15 minutes
- Cube the chicken & add it to the bowl with the left over sauce
- Mix together cheese, bacon & green onion in a small separate bowl
- Once potatoes are done, add the uncooked marinated chicken
- Then layer the toppings over the chicken
- Bake for 15 minutes or until the chicken is cooked
- 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
- 2 -3 tablespoons chopped onions
- 1 lb ground beef ( really lean is preferable)
- salt and pepper
- Cheese sauce (the same one I use for macaroni and cheese)
- 2 cups milk ( I use skim)
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces shredded sharp cheddar cheese
- ketchup ( optional condiment)
How to Make It
- I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.
- Preheat oven to 350.
- Brown hamburger and onion.
- Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
- Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
- Make Cheese sauce:.
- Melt 3 T butter in saucepan over med-high heat.
- Add 3 T flour, and the salt and pepper. Stir quickly to blend.
- Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
- Reduce heat, stir till thickened and bubbly.
- Remove from heat and add shredded cheddar. Stir until cheese melts.
- Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
- Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
- Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.
- My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).
