- 2 (8 ounce) boxes cream cheese
- 1-2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions chopped
- 1/2 lb fresh white cooked crabmeat flaked or diced
- 8-10 egg roll wrappers
- Vegetable oil for frying
How to Make It
- In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
- Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package with pictures).
- Heat oil in heavy stockpot or saucepan to 365 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
- 4 skinless boneless chicken breasts
- 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
- 1/4 cup finely chopped onion
- 1 Tablespoon chopped cilantro
- 1/2 teaspoon red pepper flakes1
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 cup chicken broth (I recommend reduced sodium)
- 3 Tablespoons heavy cream2
- 2 Tablespoons unsalted butter, cubed
How to Make It
- Preheat oven to 375°F (190°C).
- If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.
- In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
- Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.
- Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.
- Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
- 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 .
- 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 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.
- 4 c rice, prepared
- 1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
- 1 c peas and carrots, frozen
- 1 white onion, chopped
- 2 clove garlic, minced
- 2 eggs
- 3 Tbsp sesame oil
- 1/4 c soy sauce
How to Make It
- 1 Prepare rice according to package instructions to yield 4 cups cooked rice.
- 2 Heat sesame oil in a large skillet on medium heat.
- Add onion, garlic, peas, and carrots. Stir fry until tender.
- 3 Crack eggs into pan and scramble, mixing throughout vegetables.
- 4 Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat.
- 2 lbs of fresh green beans
- 2 lbs of ham
- 4 baking potatoes
- 1 small onion
How to Make It
- Dice the ham, onion and potatoes.
- Put everything in the crockpot along with 3 cups of water and season to taste with pepper.
- Put on low for about six hours.
- 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 .
- 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.
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 2 garlic cloves, finely chopped
- 2 teaspoons finely chopped ginger
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 2 cups broccoli flowerets
- 2 teaspoons cornstarch
How to Make It
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)
- Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
- Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
- 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.
- 4-6 c apple pie filling
- 1 stick butter, melted
- 1 box yellow cake mix
- 1 jar(s) caramel
How to Make It
- preheat oven to 350, butter a 13x9 cake pan, set aside.
- pour apple pie filling into pan, if your not making your own filling, use 2 16oz cans from store.
- pour the DRY cake mix over the pie filling.
- Drizzle desired amount of caramel over the cake mix.
- pour melted butter throughout. Bake 45 mins. @ 350, let cool and enjoy.
- 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.
- 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.
