- 3 large eggs
- 1/2 c of light brown sugar, packed
- 1 t of nutmeg, ground
- 1 c of heavy cream
- 1 c of milk
- 1 1/4 t of vanilla extract
- 1/4 c of butter, melted
- 1/2 c of raisins
- 1/2 c of butterscotch chips
- 1/2 c pecans
- 2 T of cinnamon
- 20 slices of wheat bread, 1 inch cubed
Glaze
- 1/3 c heavy cream
- 1 c sugar
- 1/2 c of butter
- 1.5 T of rum (or other favorite liquor)
How to Make It
- Spray slow cooker with cooking spray
- Whisk eggs, brown sugar, cinnamon, and nutmeg in bowl
- Stir in milk, heavy cream, vanilla, and butter
- Add bread cubes until moistened
- Fold in butterscotch chips, raisins and pecans
- Cook on low for 2 hours or until center is firm
- Cover and let stand for 30 minutes
- Serve warm with glaze or whipping cream
- For Glaze, optional
- Melt all ingredients except for rum, do not boil
- Add rum
- Pour over bread pudding slow cooker recipe
- 3 large eggs
- 1/2 c of light brown sugar, packed
- 1 t of nutmeg, ground
- 1 c of heavy cream
- 1 c of milk
- 1 1/4 t of vanilla extract
- 1/4 c of butter, melted
- 1/2 c of raisins
- 1/2 c of butterscotch chips
- 1/2 c pecans
- 2 T of cinnamon
- 20 slices of wheat bread, 1 inch cubed
Glaze
- 1/3 c heavy cream
- 1 c sugar
- 1/2 c of butter
- 1.5 T of rum (or other favorite liquor)
How to Make It
- Spray slow cooker with cooking spray
- Whisk eggs, brown sugar, cinnamon, and nutmeg in bowl
- Stir in milk, heavy cream, vanilla, and butter
- Add bread cubes until moistened
- Fold in butterscotch chips, raisins and pecans
- Cook on low for 2 hours or until center is firm
- Cover and let stand for 30 minutes
- Serve warm with glaze or whipping cream
- For Glaze, optional
- Melt all ingredients except for rum, do not boil
- Add rum
- Pour over bread pudding slow cooker recipe
- 7-11 lb. brisket, untrimmed
- 1-2 drops liquid smoke
- 1 tablespoon salt
- 4-6 tablespoons McCormick Montreal Grill Mate Steak Seasoning .
How to Make It
- Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or in a ex large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in the refrigerator for 6-8 hours or overnight.
- Remove brisket from the refrigerator and let set for 1 hour. Preheat oven to 275 degrees F. Season brisket with salt and sprinkle Grill Mate Steak Seasoning on top of the fat side covering all the way to the edges. Place brisket fat side up on a rack inside of a roaster pan and cover with foil. Bake in the oven for 3 1/2 to 8 hours depending on the size. Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing. Serve with barbecue sauce.
- I put this in the crockpot for 8-10 hours. We did NOT need bbq sauce!
- Note: Cook brisket 30-45 minutes times per the pound of the brisket. 7 lb. brisket will cook for 3 1/2 hours to 5 1/2 hours. At the end of the resting time, you can slice the brisket and put it back in a baking dish and pour barbecue sauce over it and bake an additional 30-40 minutes .
- 1 can (28 oz) chili with beans
- 8 all-beef hot dogs, cut into bite-size pieces
- 2 cups shredded Cheddar cheese (8 oz)
- 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
How to Make It
- Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray; set aside.
- Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Top with 2 cups shredded Cheddar cheese (8 oz).
- Open 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
- Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.
- 3 pounds chicken thigh ( boneless, skinless )
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 5 clove(s) garlic ( 3-5 cloves, crushed )
- 1 ginger root ( 2-3 slices, cut thin and lengthwise )
How to Make It
- This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce.
- Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.
- After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.
- 1 cup Cocoa Powder , unsweetened
- 2 cups Caster Sugar
- 113 grams Butter (unsalted) , softened
- 4 Whole Eggs
- 2 teaspoons Vanilla Extract
- 2 cups All Purpose Flour (Maida)
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Icing Sugar
How to Make It
- First cream together the sugar and butter using a hand blender.
- When it is pale and light, beat in eggs one at a time, and mix till well combined.
- Then stir in the vanilla. Once mixed add in the cocoa powder slowly making sure to mix uniformly.
- Next, combine the flour, baking powder, and salt and add into the cocoa mixture. Mix very well.
- The dough will be very, very sticky. Spoon the dough onto a cling film, wrap it and refrigerate overnight or longer. The longer the dough is chilled, the easier it will be to handle.
- Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
- Divide the dough into three parts. With one part make 1-inch balls and place them on the parchment-lined cookie sheet. Dampen your palms while making the balls and make them as smooth as possible. Chill the cookies for 10-15 minutes to firm them up again.
- Put the icing sugar in a bowl. Roll each chilled dough ball in the sugar, making sure to coat the cookie as much as possible. Place the cookie balls back onto the parchment-lined cookie sheets.
- Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Do not overbake or they will get very hard.
- Once done, take the tray out and let it rest on a cooling rack. Repeat this with the other two parts as well.
- Store prepared cookies in an airtight container and serve the Chocola
- 1 large egg
- 2½ tablespoons mayonnaise (I like Hellman’s Real)
- 1½ teaspoons Dijon mustard (I like Maille brand)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery (you’ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat*
- ½ cup panko (I like the Whole Foods 365 brand for this recipe)
- Canola oil
How to Make It
- 1. Line a baking sheet with aluminum foil.
- 2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
- 3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
- Quick Tartar Sauce
- Ingredients:
- 1 cup mayonnaise
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
- Directions:
- Mix all ingredients together in a small bowl. Cover and chill until ready to serve .
- 1 cup butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
CHOCOLATE FROSTING
- 1/4 cup butter, softened
- 1/4 cup milk ( I use 2%)
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
How to Make It
- Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
- In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
- Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
- Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
- FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
- 6 cube steaks
- 1 medium onion peeled and sliced into rings
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 packet Lipton Onion Soup Mix
- 1/2 soup can of water
- salt and pepper
How to Make It
- Peel, slice and separate the rings of one medium sized onion.
- Salt and pepper each cube steak.
- Place 2 cube steaks in the bottom of your crock-pot.
- Top with onions and repeat. Separating each addition of meat with onions. This will help separate them later and avoid them being one melded mass of cube steak.
- In a separate bowl, add the cream of soups and water and mix it up. Pour the soup mixture over the meat..
- Sprinkle the onion soup mix on top, put the lid on the crock-pot and turn it on low.
- Soon your kitchen will start to smell delicious and 6-7 hours later you will have a dinner! Add a side of mashed potatoes to help enjoy the gravy an a salad or green veggie and you are ready to eat.
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
How to Make It
- Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
- 1 pound elbow macaroni
- 1 cup whole milk
- 2 12-ounce cans evaporated milk
- 3 eggs
- 1 cup butter, cut into small pieces
- ½ pound Colby cheese, grated
- ½ pound Monterey Jack cheese, grated
- ½ pound sharp Cheddar cheese, grated
- 1 pound Velveeta cheese, cut into small chunks
- ½ cup sour cream
- Salt, to taste
- 1 TB white pepper
- 1 TB sugar
- 1 cup grated mild Cheddar cheese for the topping
How to Make It
- i have never made a baked macaroni and cheese before ( only from the box )and have been anxious to make one so I finally got to try this one last night for dinner. Everyone loved it!! They said it's a keeper!. So to prepare this recipe you need first to heat oven 350 Degrees . and after that you need now to prepare a dish for working , i prefere a deep sided 9×13 pan by coating with cooking spray. Then for sure set aside.
- Second step : No lets move to the next step , so at this step you need to bring a large pot of water to a boil. Then you need to add salt, next make sure to follow the package instructions to cook elbow macaroni till tender. Now after all that you need next to drain then transfer the macaroni noodles to the baking pan.
- Step 3 : One time the macaroni is cooking, you need to take a separate bowl and mix the milks & eggs . So make sure to whisk till thoroughly xombined. Then all what you need is to add the other ingredients , so add the butter, cheeses, sour cream, salt, pepper, & sugar then you need to stir to combine. Next pour over the macaroni ^then again stir to combine.
- Step 4 : Finally step , At this step you need to top with the grated mild Cheddar cheese. And finally bake between 30 - 45 mins .
Graham/Oats Crust:
- ¼ cup brown sugar
- 1 cup graham cracker crumbs
- ¾ cup rolled oats
- ½ cup melted butter
Cheesecake:
- 2 8oz package softened cream cheese
- 2 tbsp corn starch
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅛ tsp ginger
- 2 tsp vanilla extract
- ½ tsp cinnamon
Apple Crisp Topping:
- ¼ cup all purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- 2 tbsp coconut oil
- 2 medium to large apple, peeled and thinly sliced
- Caramel Topping, if desired
How to Make It
- Preheat your oven to 350F.
- In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
- Press inside the bottom of a 9 or 10 inch springform pan.
- Bake for 5 minutes. Remove from oven to cool.
- Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
- Once well combined, pour on top of your graham cracker/oat crust.
- To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
- Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
- Once it's done cooking, cool for 15 minutes, then refrigerate overnight .
- 1 cup tomato sauce
- 1 1/2 tablespoons kraft barbecue sauce
- 1 tablespoon sugar
- 1 1/2 lbs lean ground sirloin
- 6 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 dash garlic powder
How to Make It
- 1 Preheat oven to 400°F.
- 2 Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
- 3 Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.
- 4 In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
- 5 Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
- 6 Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper.
- 7 Use the wooden spoon or your hands to work the spices and flour into the meat.
- 8 Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).
- 9 Wrap foil over the pan and place it into the oven for 30 minutes.
- 10 After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
- 11 Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.
- 12 This will help to cook the center of the meatloaf.
- 13 Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
- 14 Don't spread the sauce.
- 15 Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.
- 16 Remove and allow it to cool for a few minutes before serving.
- 4 green bell peppers
- 1 lb ground beef
- 1/2 cup cheddar cheese
- 32 oz spaghetti sauce
- 2 cup Cooked rice
- 1 pepper (to taste)
- 1 salt (to taste)
- 1/4 cup onion
How to Make It
- Cut the tops off of the green peppers. Clean out seeds and white membrane. I used a melon baller for this.
- In a separate bowl, mix together meat, rice, onion, salt, pepper, and cheese (use your own desired amount of cheese).
- Stuff peppers with meat mixture.
- Place in crockpot. Cover with spaghetti sauce.
- Cook on low for 6-7 hours. If desired, add more cheese on top of peppers near end of cooking.
- 1 uncooked piecrust
- 3 eggs
- 1 cup sugar
- 2/3 cup dark Karo syrup
- 1 cup pecans, broken up
- 1/2 cup margarine, melted
- 1 teaspoon vanilla
How to Make It
- Spray the slow cooker with nonstick cooking spray.
- Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides.
- In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust.
- Cover and cook on HIGH for 2 to 3 hours .
- 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
- 4 cups cold 2% milk
- 2 packages (5.1 ounces each) instant vanilla pudding mix
- 1 cup creamy peanut butter
- 4 teaspoons vanilla extract
- 2 cartons (8 ounces each) frozen whipped topping, thawed
How to Make It
- Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- Lawry's Seasoning Salt
- 6 bacon slices
- 1/4 cup regular mustard ( make sure LOW SUGAR)
- 2 Tbsp. Mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup sliced fresh mushroom
- 2 cup shredded Colby/Jack cheese
How to Make It
- First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
- While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
- Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
- MAYBERRYFAN'S LC HONEY MUSTARD
- 1/2 cup mayonnaise
- 1 tablespoon cider vinegar
- 1 teaspoon yellow mustard
- 3/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 4 teaspoons granular Splenda or equivalent liquid Splenda
- Mix all ingredients well. You can use this at once but I recommend letting it chill a few hours to allow the flavors to blend.
- Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
- Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
- Serve with the left over Honey Mustard Sauce that you made.
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 2 sticks butter, softened
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 tsp vanilla
- 1 1/2 Tbsp cinnamon & 2 Tbsp sugar combined
Glaze
- 1 1/4 cup powdered sugar
- 3 Tbsp milk
- 1/2 tsp vanilla
How to Make It
- In a large mixing bowl, cream the butter until fluffy. Mix in the sugars and continue creaming. Scrape the bowl and add the eggs and vanilla. Beat for 1-2 minutes. On low speed slowly mix in the flour and baking powder. Spread half of the batter in the bottom of a greased 9x13 pan. Sprinkle the cinnamon/sugar mixture over the batter. Take a small spoon and drop the remaining batter evenly over the cinnamon sugar. Bake at 350 for 25 minutes. Cool completely. Whisk together the powdered sugar, milk and vanilla for the glaze. Drizzle over the bars.
- 1 box Duncan Hines yellow cake mix
- 1/4 c brown sugar
- 1/4 c white sugar
- 1 box vanilla pudding instant mix
- 2 teaspoons cinnamon
- 4 eggs
- 3/4 c water
- 3/4 c oil
- 1/2 c white wine (really any kind)
How to Make It
- Preheat oven to 350 degrees.
- Mix the above ingredients by hand or hand mixer.
- Grease a bundt pan.
- Pour into pan.
- Bake for one hour.
- When cake comes out of the oven...
- Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
- Pour over hot cake.
- Cool.
- Flip out of pan onto plate and serve.
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 3 cups chicken broth
- 2 cups diced peeled potatoes
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 2 cups (8 ounces) sharp cheddar cheese
- 1-1/2 cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
How to Make It
- In a 3-qt. saucepan, brown beef. Add the onion, carrots and celery, saute for 5 minutes. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt butter. Add flour; cook and stir for 3 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts
