Deconstructed Lasagna

This is super awesome...has to be the extra fun noodles!

1 pound of long fusilli

olive oil

salt and pepper

1 pound of ground beef

1 carrot, peeled and finely chopped

1 onion, diced

3 cloves of minced garlic

1 cup of beef broth

28 ounces of crushed tomatoes

1/4 cup chopped fresh basil

1 cup ricotta cheese

1/4 cup chopped flat leaf parsley

2 tablespoons of butter

2/3 cup of grated parm

Place a few tablespoons of olive oil in a large skillet. Brown the ground beef. Add the onion, carrot, and garlic. Season with salt and pepper. Cook for 5-6 minutes until the vegetables are softened. Add beef broth, tomatoes, and the basil. Let mixture simmer. In a small bowl stir together the ricotta, parsley, and some salt and pepper. Boil the noodles, when they are ready, drain and toss with butter. Add the parm and noodles to the meat sauce. To serve...place a scoop of the ricotta in the bottom of the bowl, top with the meat sauce noodle mixture...top with a little more parm.

Hamburger Stroganoff

This is really good, and super simple...let your sour cream sit at room temp for a while, and it will keep your sauce from breaking.

1 pound ground beef

8 ounces of sliced mushrooms

1 onion, chopped

3 cloves of minced garlic

2 tablespoons flour

1 can of beef broth

1 can of cream of mushroom soup

2 tablespoons of worcestershire sauce

salt and pepper

1 cup of sour cream

1 teaspoon of horseradish

egg noodles

In a large skillet, brown the ground beef, onion, garlic, and mushrooms. Drain if necessary. Stir in the flour and cook for two minutes. Stir in the broth, soup, worcestershire, and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for about 15 minutes, stirring occasionally. In a small bowl combine the horseradish and the sour cream. Add to the beef and mushroom mixture. Serve over the egg noodles.

Meatball Lasagna

This is different, but super fun because it has meatballs in it! I just use the ones from Sam's...they are nice to have on hand in an emergency!

1 (15 ounce) ricotta

1 (8 ounce) onion and chive cream cheese, room temp

1/2 cup chopped, fresh basil

1/2 teaspoon garlic powder

salt and pepper

1 egg

2 cups of mozzarella

1 cup shredded parm

2 jars of spaghetti sauce

1 package of egg roll wrappers

60-64 frozen, cooked meatballs

Stir first six ingredients together. Stir in 1/2 cup mozzarella and 1/2 cup of parm. Spray a 9x13 with PAM...pour a layer of sauce in the bottom of the pan. Top with a layer of egg roll wrappers, then a layer of meatballs, top with sauce, then a layer of the ricotta mixture...repeat ending with sauce. Top with remaining cheeses. Cover with foil and bake at 350 degrees for obe hour. Remove foil and cook for ten more minutes. Let rest for 15 minutes before serving.

BBQ Sandwiches

I love the sauce for this one!

one (2 1/2 pound) boneless chuck roast

2 medium onions, sliced

1 can of Coke

1/3 cup of Worcestershire sauce

1 1/2 Tablespoons of apple cider vinegar

1 1/2 teaspoons of beef granules

3/4 teaspoon dry mustard

3/4 teaspoon chili powder

1/2 teaspoon cayenne pepper

4 cloves of minced garlic

1 cup of ketchup

1 tablespoon of butter

hamburger buns

Place roast in a crock pot sprayed with PAM, and top with the onions. In a bowl mix together the Coke through garlic. Reserve one cup of the sauce. Pour the remaining over the roast and cook on high for six hours or low for nine hours. Remove the meat and shred. Heat the reserved Coke mixture with the ketchup and butter over low heat. Toss with the meat and serve on the buns.

Philly Cheese Steak Stuffed Garlic Bread

I don't even know where to start...this is just stupid good!

one round loaf of bread

1/2 cup olive oil

3 cloves of garlic minced

2 tablespoons of chopped, fresh rosemary

1 pound of thinly sliced yellow onions

1 pound very thinly sliced sirloin steak

salt and pepper

1/4 cup red wine

8 slices of provolone cheese

Slice a circle out of the top of the bread...remove chunks of bread, leaving just a shell.

In a large skillet heat 6 tablespoons of olive oil...stir in the garlic and the rosemary-toss the bread chunks in the olive oil mixture. Cook for two minutes. Place the bread shell and the chunks tossed with olive oil on a cookie sheet. Bake at 375 degrees for 10-15 minutes until they are all lightly browned and so is the shell. In the same skillet add two more tablespoons of olive oil. Add the onions, carmelize over low heat...15-20 minutes. Remove onions and add the steak to the skillet...cook for 4 minutes. Season with salt and pepper, add the wine and cook for two minutes...toss with the reserved onions. Spoon half of the steak/onion mixture into the bread bowl, top with half the croutons, and then half the cheese. Spoon the remaining steak/onion mixture into the bread bowl, top with croutons, and then the last slices of cheese. Bake for 5-10 minutes...until the cheese is bubbly. Let sit for 5 minutes and slice into wedges to serve.

Holiday Brisket

This is just a regular brisket...no need to save it for a holiday, but it is extra yummy...especially the sauce!

1 (five pound) beef brisket

1 (12 ounce) jar apricot preserves

1 bottle (10 ounces) of A.1 steak sauce

1 cup of ketchup

1/2 cup brown sugar

2 large yellow onions, sliced

Place meat in a large roasting pan. Mix the preserves, A.1, ketchup, and brown sugar. Add the onions and coat them in the sauce. Pour over the top of the meat. Cover the roasting pan with foil and cut a few slits in the top to vent. Bake for 3 1/2 to 4 hours at 350 degrees. Let stand for 10 minutes and then slice...serve with the onions.

Crock Pot Fajitas

When I found this recipe a million years ago I didn't even have a crock pot! It just sounded so good that I had to go buy one. I still love it. Unlike some crock pot recipes, I really think this one is best if you stir it every once in a while...the beans need a little help!

3-4 pound roast, coated in chili powder...don't be scared, it adds flavor, not heat!

one yellow onion, chopped

2 1/2 cups dry pinto beans

2 cans of Ro-Tel

1 can of cream of mushroom soup

2 cans of green chiles

1 teaspoon of oregano

salt and pepper

water to almost cover

Spray the crock pot with PAM and place the roast in the crock. Add the remaining ingredients in the above listed order. Cook on low for 12 hours. Stir throughout the day...break up the meat and serve with tortillas and grated cheddar.

BBQ Shredded Beef Sandwiches

The hardest part of this recipe was me trying to figure out to make the coffee in the coffee pot! If it would have called for Diet Coke I would have been in business!

1 (5 pound) beef chuck roast

4 slices of bacon, chopped into pieces

1 onion, chopped

2 tablespoons chili powder

1 tablespoons of paprika

1 1/2 cups of brewed coffee

1 1/2 cups ketchup

3/4 cup brown sugar

2 tablespoons brown, spicy mustard

1 tablespoon Tabasco

1 tablespoon of apple cider vinegar

1 teaspoon of liquid smoke

salt and pepper

hoagie/hamburger buns

Spray crock pot with PAM. Place the roast in the crock pot. In a large skillet cook the bacon until crisp. Remove the bacon and place on top of the roast. Cook the onion in the remaining bacon grease for about five minutes...add the chili powder and paprika...cook for about 30 seconds. Stir in the coffee, ketchup, brown sugar, and 1 tablespoon of mustard....simmer for 10 minutes, until it reduced by half. Add half of the sauce to the crock pot. Cook on low for 9-10 hours or on high for 5-6 hours. Remove the cooked meat from the crock pot, skim the fat off the top of the remaining sauce in the crock pot. Take the skimmed cooking liquid and add it to the reserved sauce. Add the remaining mustard, hot sauce, vinegar, and liquid smoke, mix well. Pull the meat into large chunks and toss with 1 1/2 cups of the sauce...let it sit until it absorbs most of the sauce. Season with salt and pepper and serve on the buns...top with the extra sauce.

Drunken Steak

How could this not be good?

1 cup of light rum

1/2 cup of soy sauce

2 tablespoons of brown sugar

1 tablespoons of grated ginger

2 garlic cloves, minced

2 green onions, chopped (green and white parts)

1 flank steak (about a pound and half)

Whisk together rum, soy sauce, brown sugar, ginger, and garlic. Take 1/4 cup of the mixture and place in a small bowl and add the scallions. Add the flank steak to a baggie and cover with the remaining rum mixture. Let marinate for 1 to 4 hours. Remove the steak from the marinade and grill until desired doneness. Let rest for 5 minutes and ct against the grain. Drizzle with the extra rum sauce.

Pam's Enchiladas

Pam did my nails in Lubbock. She totally rocked and so do these yummy enchiladas!

1 pound of ground beef

1 medium onion, chopped

1 cup of shredded cheddar cheese

16-24 corn tortillas

Brown the meat and onion and drain. Add the cheddar, stirring together. Roll the tortillas with the meat mixture, dividing the meat mixture equally among them. You can also layer! Place in a 9x13 pan, sprayed with PAM.

In a small sauce pan combine the following...

1/2 pound velveeta, cubed

1 can of cream of chicken soup

5 ounces of evaporated milk

2 cans of green chiles

Stir over medium heat until the cheese is melted. Pour over the enchiladas. Bake at 350 degrees for 30 minutes until hot and bubbly!

Catalina Pot Roast

This was a Supper Thyme recipe, but I've made a few changes...super easy and yummy!

one yellow onion, sliced

one two-three pound chuck roast

1/2 teaspoon salt

1/2 teaspoon pepper

3 teaspoons dried parsley flakes

1 cup of Catalina dressing (I use fat-free)

Place onions in a crock pot sprayed with PAM. Top with the roast. Mix together the remaining ingredients and pour over the roast. Cook on low for 7 hours.

Beef Brisket

Here is what I love about a brisket...you have it for dinner, and then there is plenty of meat the next day for a sandwich or to put on top of a spinach salad! After you read the ingredients you will see what I love about this recipe...red wine, baby!!!!

2 large yellow onions, sliced

1 four pound beef brisket

1 can of french onion soup

1 1/2 cups of red wine

3/4 cup of ketchup

1/2 cup brown sugar

1 package of dry onion soup mix

Place onions in a roasting pan. Top with the brisket. Mix together the remaining ingredients and pour over the brisket. Cover the pan really well with foil and cut a few slits in the top. Bake at 350 degrees for 3 1/2- 4 hours. Allow the meat to rest, covered for about 10 minutes. Slice and serve with the onions and pan sauce.

Creamy Tacos

This is Kim's recipe...I have been making it forever...I LOVE IT! It is super easy and you probably have all the ingredients in your pantry right now! I have changed the recipe a little, but I don't think she will mind!

2 pounds of ground beef

1 can of Ro-Tel

2 cans of Ranch Style Beans

1 can of pinto beans, drained

1 pound of velveeta, cubed

flour tortillas

Brown the meat and drain. Add the remaining ingredients. Cook over medium heat until the cheese is melted. Serve with warmed tortillas.

You can totally half this recipe. On Kim's recipe it originally said to serve it over chips with lettuce, onions, and tomatoes...like a hot taco salad!

Meatloaf with My Secret Sauce

I am pretty sure there is nothing Fowler loves more than this meatloaf for dinner! When he was three he asked what was for dinner, and I told him meatloaf. When I served it to him, he asked what was on top? Being vague on purpose...I just wanted him to eat, not discuss the meal...I said it is just sauce. He loved it and he turned around and looked at me and said...is that your secret sauce?? Well, of course, it was...who doesn't love secret sauce??!!!??? It has been meatloaf with secret sauce ever since...I don't even know what the real name is! I have made it soooo many times I don't even measure the ingredients for the sauce anymore!

1/2 cup of ketchup (if you know Fowler, this is what he loves about the sauce!)

1/3 cup apple cider vinegar

3 tablespoons brown sugar

1/2 beef bouillon cube or 1 teaspoon of granules

1 1/4 pounds of ground beef

2 teaspoons onion powder

1 cup of breadcrumbs

salt and pepper

1 cup of evaporated milk

Combine the first four ingredients in a saucepan...cook over medium heat until the brown sugar and the beef bouillon cube dissolve.

Combine the hamburger meat and the next four ingredients. Shape into six small loaves and place on a lined cookie sheet. Top each loaf with some secret sauce! Bake at 350 degrees for 45 minutes!

French Dip Sandwiches

The best thing about this recipe...you make it in the crock pot and it DOESN'T heat up the kitchen...this recipe is so on the summer rotation!

1 (3-4 pound) chuck roast

1/2 cup soy sauce

1 beef bouillon cube

1 bay leaf

4 peppercorns

3 teaspoons of chopped fresh rosemary

1 teaspoon thyme

2 teaspoons garlic powder

1-2 cans of beef stock

hoagie rolls

Place the roast in the crock pot. Combine the soy sauce, bouillon cube, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour over the roast and add as much beef stock to almost cover the roast. Cook on low for 7 hours. Remove the roast and shred. Place on the hoagie rolls and use the sauce in the crock pot for a dipping sauce.

BBQ Flank Steak with Chutney-Bourbon Glaze

The chutney is in the grocery by like the A-1 and worcestershire sauce. You can use any flavor, but you will usually find mango chutney...which is like basic flavor base of chutney.

Combine the following...

1/3 cup of chutney

1/3 cup of pineapple juice

3 tablespoons of bourbon

2 tablespoons of rice wine vinegar

2 tablespoons of Tobasco

salt and pepper

3 minced garlic cloves

Combine the marinade with a flank steak and allow it to marinate for a couple of hours. Remove the flank steak, and reserve the marinade. Grill the flank steak to desired doneness. Bring the reserved marinade to a boil and cook for two minutes. Cut the flank steak against the grain into thin slices after it reset for 10 minutes. Serve with the dipping sauce.

Indiana Pork Tenderloin Sandwich

I have no idea why it is called this..I think the article said they serve it at the Indy 500, anyway, it was really good! I also think you could use chicken breast.

one pork tenderloin cut into long thin slices (the length of the tenderloin)

2 eggs

2 cups of buttermilk

3 cloves of roughly chopped garlic

salt and pepper

1/4-1/2 teaspoon of cayenne pepper.

Mix the buttermilk, eggs, garlic, salt, pepper, and cayenne pepper. Add the pork slices and marinate for four hours to overnight.

2 sleeves of saltine crackers, crushed

2 cups of Wondra flour

oil for frying

buns

mustard, mayo, red onions, tomatoes, dill pickles, and lettuce

Place the crushed saltines in one pie plate and the Wondra in another. Pull the pork out of the buttermilk mixture, and reserve the mixture for battering. Dip the pork in the Wondra, back in the buttermilk, and then bread with the saltines. Fry in batches in a heavy bottomed pan for about three minutes per side. Serve on the buns with all the toppings!

The oil should be about 360 degrees...just toss a piece or two of the crushed crackers in the hot oil...you will know when it is ready if the crackers float, not sink to the bottom!

Mac and Cheese

This is a little bit different mac and cheese recipe...it isn't baked. The recipe calls for sharp white cheddar, but I have used a mixture of millions of different cheeses...it is a great way to use up what is sitting around!

2 eggs

one can of evaporated milk

four or five dashes of Tobasco

2 teaspoons of salt

1/2 teaspoon of pepper

1 teaspoon of dry mustard, dissolved in 1 teaspoon of water

one pound of macaroni (I use whole wheat!)

3 cups of grated sharp white cheddar

3 tablespoons of butter

Mix together the eggs, evaporated milk, Tobasco, salt, pepper, and dry mustard. Boil the macaroni, when it is cooked, drain it, and return it to the pot. Toss with the butter. Pour in half the milk mixture and half the cheese. Stir to melt the cheese over LOW heat, when the cheese is melted add the remaining milk mixture and the remaining cheese. Stir until combined and cheese is well melted and serve!

Plum Glazed Pork

This was super easy, fun, and everybody loved it! I had never used plum sauce before, but it in the asian foods aisle!

1/2 cup plum sauce

the juice of one lime

4 green onions, minced (white and green parts)

4 cloves of garlic minced

2 teaspoons freshly grated ginger (just buy a big knob, peel it, and what you don't use throw in the freezer and use anytime just from frozen!)

salt and pepper

1 pork tenderloin

Mix together the plum sauce, lime juice, green onions, garlic, and ginger. PLace pork in a 9x13 dish lined with foil. Salt and pepper it. Pour the glaze over the tenderloin. Bake at 375 degrees for 40 minutes. Allow it to rest before cutting.

Monkey Bread

I usually put this together as late as I can before bed! It will look like it is super over-risen, but it is fine!

one package of Rhodes rolls (still frozen)

one package of vanilla or butterscotch pudding

2 sticks of butter, divided and melted

1 cup brown sugar

1-2 teaspoons of cinnamon

1 1/2 cups of pecans, chopped

In a bundt pan sprayed with PAM, make one layer of Rhodes rolls...about half way up the pan. Sprinkle with half the brown sugar, half the pudding, half the cinnamon, half the pecans, and half of one stick of butter melted. Top with more Rhodes rolls and sprinkle with the remaining brown sugar, cinnamon, pudding, pecans, and other half of the melted stick of butter. Cover with a dish towel and place on a cookie sheet. The next morning pour the other stick of melted butter over the rolls...trying to cover the dry looking spots. Bake at 350 degrees for 45-50 minutes. Let rest for five minutes and invert onto a pan.

Smokies A LaCreme

This is a recipe from my sweet sorority sister, Traci. The day you serve this--it's not the day to be on any kind of diet!

one package of little smokies

2 pounds of frozen shredded hash browns, thawed

32 ounces of sour cream

4 cups of shredded sharp cheddar cheese, divided

1 1/2 tablespoons of onion powder

2 cans of cream of chicken soup

Spray a 9x13 inch pan with PAM. Cover the bottom of the pan with the package of little smokies. In a large bowl mix together the hash browns, sour cream, 3 cups of cheddar, onion powder, and the soup. Pour over the little smokies and top with the remaining cheese. Bake at 350 degrees for 50 minutes covered. Uncover and bake for 10 more minutes until lightly browned and bubbly.

Coconut Shrimp Beignets

At the end of the day appetizers are my FAVORITE part of any meal!!!! These are off the charts and are so worth pulling out a big pot, filling it with oil, and frying!

Dipping Sauce...

olive oil

1 jalapeno, chopped finely

I leave the seed and veins in, but that just depends on hot you want the sauce to be!

1 cup of apple jelly

2 tablespoons of apple cider vinegar

2 tablespoons of whole grain mustard

2 teaspoons of Tobasco

Add a few teaspoons of olive oil to a small sauce pan...add the jalapeno and cook over medium heat for a minute or two. Add the remaining ingredients and allow the jelly to melt and all the ingredients to combine. Set it aside. Personally, I like the sauce a little warm!

1 pound of shrimp, cooked and chopped into small pieces

2 cups of flour

salt and pepper

1 cup of coconut

1/3 cup chopped green onions, white and green part

1 tablespoon of baking powder

1 bottle of beer...I try to use a regular beer, not a light one..we usually have real Coors

Vegetable oil for frying

Heat the oil to 360 degrees.

In a medium bowl add the flour, coconut, scallions, shrimp, baking powder, salt, and pepper. Mix together. Slowly add the beer and mix completely. Using a smallish cookie scoop, drop balls of batter gently into the oil. Turn them so they brown on all sides. Transfer to a cookie sheet lined with paper towels. You can leave them in a 200 degree oven, keeping them warm as you cook the beignets in batches.

Neiman Marcus Bars

I have no idea why these are called Neiman Marcus Bars. However, I will never forget the first time I had one! It was in the fall of 1988, and one of my fav friends from high school, Grady, had his mom make us some for a bus ride to Austin to watch Permian play in a play-off game. The bus ride is a time I will never forget and every time I make these I think about my sweet friends, The Spectators!

1 yellow cake mix

1 egg

1 stick of butter at room temp

Mix together (it will be really thick!) and press into a lightly greased 9x13 pan.

Cream together...

8 ounces of cream cheese at room temp

4 cups of powdered sugar

2 eggs

Pour over the cake mix layer. Bake at 350 degrees for 45 minutes, until golden brown. It will poof up, and as it cools it will deflate!

Fresh Pesto Pasta Salad

This is a fresh tasting pasta salad! Add some chicken and you have a complete meal.

16 ounces of small shell pasta, cooked and drained

1/3 cup red wine vinegar

1 tablespoon of sugar

1 teaspoon pepper

1/2 teaspoon salt

2 tablespoons dijon mustard

3 minced garlic cloves

3/4 cup olive oil

1 cup chopped fresh basil

4 ounces shredded parmesan cheese

1/2 cup toasted pine nuts

a pint of yellow grape tomatoes (any baby tomato will do here!)

Whisk together the vinegar and the next five ingredients. Slowly incorporate the olive oil. Toss the pasta with the dressing. Add the basil, parm, pine nuts, and tomatoes. Toss and chill.

Cobb Chicken Salad

This makes a great sandwich filling! You feel like you are eating a Cobb Salad on a bun!

1/2 cup mayo

5 ounce bleu cheese

2 tablespoons of lemon juice

2 hard boiled eggs, chopped

1 avocado, diced

salt and pepper

5 cups of diced, cooked chicken breast

5 slices of bacon, crumbled

Mix mayo, cheese, and lemon juice. Add the eggs, avocado, and chicken...toss gently to coat. Season with salt and pepper. Add the bacon. Serve on a baquette.

Buffalo Chicken Salad

This makes a great light dinner on a warm summer night!

1/2 cup of mayo

5 ounces of bleu cheese

3-5 tablespoons of Tobasco

2 celery ribs, thinly sliced

1 carrot, peeled and finely chopped

salt and pepper

5 cups of cooked, diced chicken

Combine the mayo, cheese, Tobasco, celery, and carrots. Add the chicken and toss to coat. Season with salt and pepper...serve on onion rolls.

Marinated New Potatoes

The great thing about this dish is that it is able to sit out because it does not have any mayo in it!

2 pounds of small red potatoes, cut into 1/4 inch slices, cooked until fork tender

2 envelopes of Italian dressing mix

1 bunch of green onions, chopped (green and white parts)

3 tablespoons of chopped flat leaf parsley

In a small bowl mix the dressing according to the directions. Add the green onions and the parsley. Toss the potatoes in the dressing mix and allow them to marinate for two to three hours.

Red Potato Salad

This is a great summer side dish!

3 pounds of small red potatoes, diced and cooked until fork tender

Dressing ingredients...

1/2 cup chopped fresh chives

2 tablespoons of finely chopped onion

1 teaspoon of sugar

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 cup light sour cream

1/2 cup plain low-fat yogurt

2-3 tablespoons of mayo

2 teaspoons fresh lemon juice

1 tablespoon dijon mustard

Whisk together all dressing ingredients. Toss with the potatoes. Chill for two to three hours to allow the potatoes to cool and the flavors to meld.

Cobb Pasta Salad

This is hands down Roger and Caraleigh's favorite thing to eat...except cookies probably! Anyway, I got the recipe a million years ago from my friend Mallory...her mom made it for us one weekend when we went to visit. I have changed the dressing over the years, but the basic ingredients are the same. The totally crazy things is I ran into Mallory last summer when we were picking our kids up at camp...Caraleigh and her daughter, of course, turned out to be the best of buddies!!!

1 pound of cooked pasta (any shape, and I use whole wheat these days!)

2 cups of cooked, diced chicken (rotisserie is good here!)

1 pound of cooked, crumbled bacon

3 cups of fresh baby spinach

4 ounces of bleu cheese

a couple of handfuls of cherry or grape tomatoes

Toss all the ingredients in a big bowl and toss with the following dressing.

3 tablespoons of dijon mustard

1/3 cup of red wine vinegar

1/2 cup-3/4 cup of olive oil...I like mine a little more tangy, so I use less oil

salt and pepper

2 tablespoons of brown sugar

4 cloves of minced garlic

Pork Tenderloin Stuffed with Sun Dried Tomatoes and Spinach

I think the original recipe was with chops, but I just like a tenderloin more! Plus, it is way easier to stuff!

olive oil

3 minced cloves of garlic

6 sun dried tomatoes, chopped

1 (10 oz) bag of frozen spinach, thawed and water squeezed out

salt and pepper

1/4 teaspoon of thyme

3 ounces of goat cheese

1/3 cup of room temp cream cheese

2 pork tenderloins

In a medium sauce pan add some olive oil. Add the garlic and cook for about a minute. Add the tomatoes, spinach, salt, pepper, and thyme. Cook for a couple of minutes. Add the goat cheese and cream cheese.

Cut the tenderloins lengthwise, but not through to the bottom. Fill each tenderloin with half of the filling. Yo can tie the tenderloin up with kitchen twine, or just gently move them to a cookie sheet lined with foil. Bake t 375 degrees for 35-40 minutes.

Italian Chicken Breast

I think my mother-in-law made this for us on one of our visits years ago....it is still a favorite at our house.

1 pound of breakfast sausage

1 cup of sliced mushrooms

3 cloves of garlic, minced

3 (8 oz) cans of tomato sauce

1 (6oz) can of tomato paste

2 teaspoons of Italian seasoning

4 chicken breast

1 cup of mozzarella

one pound of cooked spaghetti noodles

Brown the sausage...remove the sausage and add the mushrooms and the garlic. Add the tomato sauce, paste, sausage, and the italian seasoning. Simmer for about 15 minutes. In a 9x13 pan sprayed with PAM place the chicken breast. Cover with the sauce and top with the cheese. Bake covered at 350 degrees for 40 minutes. Uncover and bake for 5 more minutes, serve over the spaghetti noodles.

Cheesy Baked Tortellini

This is super easy when you are on the go. You can make it in the morning, and just toss it in the oven when you get home. If your peeps need meat, I have done two things...one, added pre-made meatballs (like the ones from Sam's), two...just brown up a pound of ground beef and put either between the tortellini and the cheese mixture.

one jar of spaghetti sauce

1 pound of cheese tortellini ( I just throw them in there frozen!)

15 ounces of ricotta

1 egg

1 teaspoon of garlic powder

1 teaspoon of onion powder

salt and pepper

1/2 cup grated parmesan

2 cups shredded mozzarella

Spray a 9x13 pan with PAM...place the tortellini in the bottom of the pan. In a small bowl mix the ricotta, eggs, garlic powder, onion powder, salt and pepper, and the parm. Spoon over the tortellini. Pour the jar of spaghetti sauce over the cheese mixture and top with the mozzarella. Place in a 350 degree oven and bake until hot and bubbly...about 30 minutes.

Pork Chops in Mustard Sauce and Cheddar Mashed Potatoes

This meal will take you 30 minutes from start to finish, and it is super good...how could it not be...cheddar mashed potatoes!!!! Just add a little steamed broccoli or asparagus, and you have a full meal!

4 pork chops

salt and pepper

couple of turns of olive oil

1 1/2 cups of white wine

1/3 cup of honey

1/4 cup of dijon mustard

Sprinkle the chops with salt and pepper. Heat the oil in a large skillet. Brown the chops on both sides (about three minutes) and remove from the pan. Add the wine, honey, and dijon. Bring to a boil and cook for 3 minutes. Return the chops to the pan, reduce the heat, and simmer for 12 minutes turning the pork chops once.

Cheddar Mashed Potatoes....not usually a fan of frozen mashed potatoes, but if you do not have the patience or the time...once you add all these ingredients they are pretty good. Personally, I just throw two cubed russett potatoes in some boiling water, skins and all, boil til tender, mash , and then add the rest!

Prepare one bag of frozen mashed potatoes according to the directions. Stir in 1/2 cup of garlic and herb Aloutte and 1/2 cup shredded sharp cheddar cheese.

Molasses Grilled Pork Tenderloin

You will really get a better flavored tenderloin if you let this marinate overnight!

Combine the following...

1/2 cup of molasses

1/4 cup coarse-grained dijon mustard

2 tablespoons of apple cider vinegar

1 teaspoon of salt

1/2 teaspoon of pepper

Pour over two pork tenderloins or four pork chops in a baggie...allow to marinate overnight. Grill or bake. Bake at 375 for 30 minutes...basting the pork throughout the cooking process.

Apple-Stuffed Tenderloin with Praline-Mustard Glaze

Seriously...pralines for dinner? I am in!

1/4 cup raisins

1/3 cup of bourbon

2 pork tenderloins

salt and pepper

1 granny smith apple, thinly sliced

1 yellow onion, thinly sliced

3-4 garlic cloves, minced

2 tablespoons fresh rosemary, chopped

1/4 cup maple syrup

2 tablespoons brown sugar

2 tablespoons dijon mustard

Combine the raisins and the bourbon in a small bowl...microwave for 30 seconds, cover with plastic wrap and let steep for one hour.

Cut each tenderloin down the center lengthwise, but not all the way through. Salt and pepper the tenderloins. Alternate apple and onion slices down the center. Top the slices with sprinkles of garlic, rosemary, and then the raisins. Close the tenderloins...you can use some kitchen twine at this point, but if you don't have any...they will be fine! Place on a cookie sheet lined with foil...

Stir together the syrup, brown sugar, and mustard. Brush half the mixture over the tenderloins, close up the foil and bake in a 325 degree oven for 25 minutes. Open the foil up, and baste with the remaining syrup mixture....close the foil and bake for 20-25 more minutes.

Grilled Coriander Pork Chops

This recipe is from my friend Jennifer Searls. We met her and her sweet husband, John, in Odessa and then they moved to Lubbock not long after we did! Since we were new to town and they had lived there before they totally showed us the ropes. Jennifer is totally responsible for my long fall into my love for red wine....she will always have a special place in my heart for that!!!! Every time I make these pork chops I think of them!

3 cloves of garlic roughly minced

1 tablespoon of coriander seeds, crushed

1 tablespoon of coarsely ground black pepper

1 tablespoon of brown sugar

3 tablespoons of soy sauce

Combine all these ingredients and rub all over four large pork chops, and allow to marinate for 30 minutes. Grill.

Cajun Pork Tenderloin

I have had this recipe for forever!!! It is really good with some baby red potatoes roasted in garlic, olive oil, salt, and pepper.

Combine the following...

3 tablespoons of paprika

1 teaspoon of cayenne pepper

2 tablespoons of garlic powder

2 teaspoons of oregano

2 teaspoons of thyme

1 teaspoon of kosher salt

1 teaspoon of pepper

1 teaspoon of cumin

1/2 teaspoon of nutmeg

Rub the seasoning mixture all over two pork tenderloins. Bake at 350 degrees for 35-40 minutes. Allow the tenderloins to rest before you cut them!

Wildfire Horseradish Crusted Pork Chop

You have to be willing to splurge on a stick of butter for these chops, but get some big double cut pork chops from a butcher, and it will be well worth it!

3 cloves minced garlic

1 tablespoon fresh chopped rosemary and thyme

2 tablespoons olive oil

salt and pepper

Combine the above ingredients and place in a large baggie...add four large pork chops and turn them to coat. Marinate overnight in the fridge.

Horseradish Crust...

1 stick of room temp butter

6-8 tablespoons of horseradish

salt and pepper

1 cup of breadcrumbs

Mix together and set aside.

Remove the chops from the baggie. Heat some olive oil in a large oven proof skillet. Brown the pork chop on one side, turn, and carefully press a fourth of the crust mixture on the top of each pork chops. Place in a 450 degree oven until the crust is brown and the chop is cooked to desired doneness.

Pork Chops in Onion Gravy

These pork chops are just asking for a mashed potato as a side!

4 thick cut pork chops

salt and pepper

1/4 cup of flour

2-3 tablespoons of olive oil

2 yellow onions, thinly sliced

1/2 cup beer

1/2 cup beef broth

1 teaspoon cornstarch

2 tablespoons of water

Sprinkle the chops with salt and pepper. Coat them with flour and shake off the excess. Heat the oil in a large skillet. Cook the pork chops for five minutes on one side, turn them...add the onions. Stir around the skillet and add the beer and broth. Cover, reduce the heat, and simmer for 15 minutes. Remove the chops and keep warm. Mix the water and cornstarch. Add to the skillet, cooking over medium heat until the gravy is hot and bubbly.

Firecracker BBQ Pork Tenderloin

I personally like a pork tenderloin much better than a pork chop, but I think with most pork recipes you can probably do either!

In a small bowl combine the following...

3/4 cup of BBQ sauce

1/3 cup of orange marmalade

1 teaspoon of Tobasco

1 teaspoon of horseradish

salt and pepper to taste

Place two pork tenderloins on a lined cookie sheet...pour glaze over the tenderloins, reserving a fourth a cup for basting. Bake at 375 degrees for 30-35 minutes...baste three times during the cooking.

Turkey Pesto Tenderloins

This is a strange set of ingredients, but the results rock!

4 turkey tenderloins

pesto

salt and pepper

4-8 slices of provolone cheese, cut into strips

Cut each breast almost in half. Sprinkle the entire breast with salt and pepper. In the pocket spread a few tablespoons of pesto and layer strips of provolone on top of the pesto and close the breast. Place the turkey bread on alined cookie sheet and coat the top with two or three more tablespoons of pesto. Bake 375 degrees for 30-40 minutes.

Herbed Turkey Meatball Subs

I made these right before Spring Break..they were a big hit!

In a food processor pulse one hoagie roll..add to large bowl (you will need five to six hoagies in total). Place large onion and three cloves of garlic in food processor and pulse until well chopped...place the onion mixture in a large skillet with 2 T. of olive oil and cook for 5-7 minutes...place in bowl with the bread crumbs. Now in the food processor place 3/4 cup basil leaves and 6 ounces of pancetta...pulse until finely chopped and add to the bowl with onions and breadcrumbs. Add... 1 egg 1 pound of ground turkey 1 t. dried oregano salt and pepper Mix well. In the large skillet you cooked the onions in add one bottle of jarred spaghetti sauce and one large can of tomato sauce. Place over medium heat. Using a small cookie scoop, form meatballs and drop into the warming sauce. Make sure there is plenty of room around the meatball...cover the pot and cook over medium heat for 20-25 minutes. Place three or four meatballs on each hoagie roll, top with mozzarella cheese, and place under the broiler until the cheese is melted and bubbly!

Chicken and Brie Sandwich

If you spend much time with me, you will learn I do NOT love sandwiches...they must live up to very high standards if I am going to settle with a sandwich for a meal...this one FAR exceeds any standards you could dream up!!!

Tomatoes...

2-3 tablespoons olive oil

2 cups of halved cherry/grape tomatoes

2 tablespoons balsamic vinegar

2 tablespoons fresh thyme

salt and pepper

Toss all together and place on a lined cookie sheet. Bake at 300 degrees for 15 minutes. Set aside.

Spread...

1/4 cup mayo

1-2 tablespoons whole grain mustard

2 minced garlic cloves

Mix together.

Salad...

2 cups baby spinach

a drizzle of olive oil

1 teaspoon balsamic vinegar

salt and pepper

Toss together and set aside.

Rest of the sandwich...

one large loaf of french bread

3 cups shredded rotisserie chicken

3-5 ounces of brie, sliced

Cut open the french bread and scoop out a little of the bread. Spread both sides with the mayo spread. Spoon on the tomatoes on to the bottom half. Layer on the chicken and then the brie over the tomatoes. Top with the spinach and then the top of the bread loaf. Place in a 400 degree oven for 5-8 minutes until the brie is melted, and cut into servings.

Over the Top King Ranch Chicken Casserole

We had a King Ranch Casserole Cook-Off one night! I made this one and the one with the canned cream soups...this one WON one-hands down. It may be a little more effort, but it is soooo worth it!

3 cups of shredded chicken tossed with 4 teaspoons of lime juice and 2 teaspoons of ancho chili powder.

5 cloves of minced garlic

half a stick of butter

1 yellow onion, finely diced

1 red bell pepper, finely diced

1-3 poblano pepper, finely chopped

1 (10 oz) can of Ro-Tel

2 teaspoons ancho chili powder

1 teaspoon of cumin

1 cup of chicken broth

2 tablespoons of flour

1/2 teaspoon cayenne pepper

1/2 cup of half and half (room temp-ish)

1/3 cup of sour cream (room temp-ish)

2 tablespoons of lime juice

3 cups of grated pepper jack cheese

10 corn tortillas

Melt the butter and add the onions, red bell pepper, and poblanos. Cook for 10 minutes. Add the garlic, flour, cumin, cayenne, ancho chili powder, and cook for one minute. Add the chicken broth and cook on low until thickened. Stir in the Ro-Tel and the half and half. Cover and simmer for 15 minutes stirring occasionally. Add the sour cream and lime juice. Add salt and pepper to taste and remove from the heat.

Ladle 1/2 cup of the sauce into a greased 9x13 pan. Top with five tortillas. Top with half the chicken, half the remaining sauce, and 1 1/2 cups pepper jack cheese. Top with the tortillas, chicken, sauce, and finish with the remaining cheese. Cook uncovered for 30 minutes at 350 degrees. Allow it to rest for 5-7 minutes until it is set, and serve!

Pesto Stuffed Chicken Rolls

I love a stuffed chicken breast! In the summer I use homemade pesto (trying to get rid of the basil overload!!!), but it is in every grocery store next to the fresh pasta.

6 chicken breast, slightly flattened

salt and pepper

4 ounce of room temp cream cheese

13 cup pesto

1/2 cup finely chopped red bell pepper

3/4 cup panko breadcrumbs

1/2 teaspoon paprika

Combine the cream cheese, pesto, and red bell pepper. Lay the chicken breast out on wax paper, sprinkle with salt and pepper. Divide the mixture between the six chicken breast, spreading it down the middle, leaving a clean edge. Roll the breast up and secure with a toothpick. Combine the panko and paprika...dredge the chicken breast in the mixture and place on a lined cookie sheet. Bake at 305 degrees for 30-35 minutes. Let cool for 5-7 minutes before slicing.

Twice Stuffed Chicken Breast

Look, I am not usually a fan of chicken breast with the skin and bone, but it is worth it for this recipe! The small shelled pasta I used was called Acini Di Pepe (it was Ronzoni).

1/2 cup small shelled pasta, cook in salted boiling water for 4 minutes, drain, and rinse.

1/2 cup shredded mozzarella

1/2 cup ricotta cheese

1/2 cup grated parm

1/3 cup chopped, flat leaf parsley, divided

Mix first four ingredients with 1/4 cup of flat leaf parsley and season with salt and pepper.

2 eggs

1 cup bread crumbs

four bone-in, skin on chicken breast

one jar of store bought spaghetti sauce

Place eggs in a pie plate and beat. In another pie plate place breadcrumbs and remaining parsley.

Lift the skin from the chicken breast without tearing it off...take one quarter of the cheese mixture and gently place it under the skin. Dip the stuffed breast in the egg mixture and then the breadcrumbs. Place on a foil lined cookie sheet. Bake at 350 for about 50 minutes. Heat the spaghetti sauce. When the chicken is done, serve each bread on a serving of sauce.

Chicken Tostadas

This is super easy and the kiddos love it!

4 chicken breast, cut into strips

1/4 cup chopped onion

2 tablespoons of butter

16 ounces of salsa ( I always use Picante for these kinds of recipes)

1 package of taco seasoning

1 can of refried beans

6-8 corn tortillas, fried flat

lettuce, cheese, and chopped tomatoes

Melt the butter and add the chicken and onions...cook until the chicken is almost done. Add the salsa and taco seasoning. Stir well to combine and finish cooking the chicken. Heat the beans separately. On the fried corn tortillas layer the beans, chicken mixture, and top with lettuce, cheese, and tomatoes.

Jambalaya Stuffed Chicken Breast

I have made this with and without the shrimp...bacon, stuffing, and shrimp..yum!

8 slices of thick cut bacon

1 onion, finely chopped

2 celery ribs, finely chopped

1 red bell pepper, finely chopped

12 shrimp, peeled, deveined, and chopped

1 cup crumbled cornbread (you can find it made in the store in the bakery section)

salt and pepper

4 chicken breast, slightly flattened

In a large skillet cook the bacon for about three minutes...until it is half cooked and you have rendered out some of the fat. Remove to a paper towel lined plate. Add onion, celery, and red pepper to the bacon fat. Cook until soft and the onion is translucent. Add the shrimp and cook for about two minutes. Stir in the cornbread and season with salt and pepper.

Divide the stuffing between the four chicken breast. Roll them up and secure them with two strips of bacon. Place them on a greased cookie sheet seam side down and bake at 350 degrees for 30-35 minutes.

Moroccan Chicken Breast

I have made these for dinner...also made them on skewers for Julie Pitts' wedding shower...memories!

1/3 cup white wine vinegar

2 tablespoons honey

1 tablespoon olive oil

2 chopped cloves of garlic

1/2 teaspoon of cumin

1/2 teaspoon of paprika

1/4 teaspoon of ground red pepper

1/4 teaspoon of salt

1/4 teaspoon of cinnamon

Combine all ingredients.

Pour marinade over 4 boneless chicken breast and allow to marinate for 2-4 hours. Bake or grill.

Goat Cheese Stuffed Chicken Breast with Angel Hair Pasta

Since I am going back and posting recipe that I have made over the years I can see the month and year I first made the recipe and any notes I jotted down...made this one 6/97...my 13 year old was four months old, and it was two towns and about seven kitchens ago!

3 ounces, room temp goat cheese

1/2 cup chopped, fresh basil

salt and pepper

4 boneless, skinless chicken breast, flattened slightly

8 whole basil leaves

8 ounces of cooked angel hair pasta

Tomato-Basil Sauce

Stir together goat cheese, chopped basil, and salt and pepper. Lay out the chicken breast on a piece of wax paper...place two whole basil leaves on each breast...top with a fourth of the goat cheese mixture. Roll up and secure with a toothpick if necessary. Place seam side down in an 8x8 pan sprayed with PAM. Bake at 350 degrees for 30-35 minutes. Let stand for 10 minutes and slice...toss the pasta with the tomato sauce and top with the chicken breast slices.

Tomato-Basil Sauce

1 small yellow onion, chopped

5 cloves of chopped garlic

2 tablespoons of olive oil

1 cup red wine (whoohoo...you can have the rest!)

salt and pepper

2 (28 oz) cans of crushed tomatoes (use diced if you like a chunkier sauce)

1/2 cup shredded fresh basil leaves

Heat the oil in a large pot and saute the onions and garlic until tender...add the wine, salt, and pepper. Add the tomatoes, reduce the heat and let it simmer for 30 minutes...stir in the shredded basil.

Creamy Corn and Spinach Enchiladas

These might not pass for authentic El Paso enchiladas, but they are really good, and the rotisserie chicken makes it super easy!

Filling...

2 tablespoons of olive oil

1 yellow onion, chopped

one rotisserie chicken, shredded

1-2 cans of green chiles

2 teaspoons of chili powder

1 teaspoon of cumin

1/2 teaspoon of salt

1 (14 oz) can of cream corn

1 (10 oz) box of creamed spinach, thawed

1/2 cup sour cream

1 cup shredded Monterey Jack cheese

Over medium heat in a large skillet heat the oil and add the onions. Cook for about 4 minutes. Add the chicken, chiles, cumin, chili powder, and salt...cook for a few minutes. Remove from the heat and add the corn, spinach, sour cream, and cheese. Mix well.

Here's the part where you can make it easy on yourself and layer the filling with 12-15 corn tortillas (ending with tortillas) in 9x13 pan sprayed with PAM or you can roll 12-15 enchiladas and lay them seam side down in the same 9x13 pan.

Either way...cover with foil and bake at 350 degrees for 30 minutes. Meanwhile make the sauce...

Combine the following-

3/4 cup of green taco sauce or salsa verde

1/2 cup sour cream.

After 30 minutes, remove the foil and cover with the green sauce and top with another cup of Monterey Jack cheese...bake uncovered for 10 minutes until the sauce is hot and bubbly.

Pecan Chicken Rolls

My favorite part of this recipe...other than the stuffing is the sherry...gives it a special flavor!

1/3 cup chopped pecans

1/2 cup grated parmesan cheese

6 chicken breast, slightly flattened

salt and pepper

12-18 spinach leaves

1 can of fat free cream of chicken soup

1 cup of sour cream (light or fat free is fine)

2 tablespoons of sherry

1 cup of herb seasoned stuffing mix

Combine the pecans and cheese, reserve 1/4 cup. Salt and pepper the chicken breast. Top with two-three spinach leaves and sprinkle with the pecan mixture. Roll the breast up and secure with a toothpick if necessary. Place in a greased 9x9 pan, seam side down. Combine soup, sour cream, and sherry...pour over the chicken breast. Combine the reserved pecan mixture with the stuffing mix...sprinkle over the soup mixture. Cover with foil and bake at 350 degrees for 50 minutes...remove the foil and bake for 5-7 more minutes.

Raspberry BBQ Chicken

This is easy and can be used on any type of chicken...skin on or off, on the grill or in the oven!

Combine the following...

1 (10 oz) jar of seedless raspberry preserves

1/3 cup bottled BBQ sauce

2 tablespoons raspberry vinegar

2 tablespoons of dijon mustard

1 1/2 tablespoons of Tobasco

Choose desired cut of chicken and sprinkle well with McCormick's Montreal grill seasoning. Grill or bake chicken...in last 5 minutes of cooking coat with the bbq sauce.

Chicken Burgers with BBQ Onion Sauce

When I say this is the best non-hamburger, hamburger you will ever have...I am so not kidding!

2 pounds of ground chicken

2/3 cup grated parmesan

5 cloves of chopped garlic

3 tablespoons fresh rosemary, chopped

1 teaspoon crushed red pepper

1/4 teaspoon allspice

grated orange peel

salt and pepper

Mix all these ingredients together and form four hamburger patties.

BBQ Onion Sauce...

olive oil

1/4 pound of chopped pancetta (use bacon if you don't have or cannot find this)

2 red onions, chopped

1 bay leaf

1/2 cup balsamic vinegar

3 tablespoons of honey

2 tablespoons of worcestershire sauce

the juice of the orange from above

In a medium pot add a couple of tablespoons of olive oil. Add the pancetta and cook until crisp...add the onions and season with salt and pepper. Add the bay leaf and cook until the onions begin to brown over low heat...about 10 minutes. Add the remaining ingredients and cook, stirring occasionally for about 6-7 minutes.

Cook the chicken burgers on the grill or inside until desired doneness...transfer to a toasted bun and top with the onion BBQ sauce.

Caramelized Onion Chicken

This takes about five seconds to make, but taste like it has been cooking on the stove for hours!

1 pound of chicken tenders

salt and pepper

1 teaspoon of olive oil

1 yellow onion, sliced

1/2 cup seedless, raspberry jam

1 tablespoon red wine vinegar

1 tablespoon of soy sauce

1 teaspoon of minced fresh ginger

1 teaspoon chopped, fresh rosemary

Sprinkle the chicken tenders with salt and pepper. Heat the oil in a large skillet and add the onion slices. Saute for five to six minutes, add the chicken and cook for 8 minutes. Remove both from the pan and set aside. Add jam and the remaining ingredients to the pan...whisk for 2-3 minutes and return the chicken and onions to the pan and cook for an aditional four minutes.

Two Step Pound Cake

This is the best pound cake...made even better because it is simple and it comes in bundt form...Jess and I have to fight over the "big piece"!

Place the following ingredients in the Kitchen Aid bowl in this order…

4 cups of flour

then 3 cups of sugar

then 4 sticks of softened butter sticks

then ¾ cup milk

then 6 egss, and lastly 2 teaspoons vanilla

Beat at low speed for one minute…stop the mixture and scrape down the sides…mix at medium for two minutes. Pour into a Bundt pan well greased with PAM…bake at 325 for one and half hours.

Pumpkin Tea Cake

This is one of Kim's recipes as well...it is my total favorite in the fall, summer, or spring! It is truly never fail, and it makes the kitchen smell awesome!

3 cups of sugar

3 eggs

1 cup of vegetable oil

Mix together and add the following…

One can of pumpkin

3 cups of flour

½ teaspoon of salt

½ teaspoon of baking powder

1 teaspoon baking soda

1 teaspoon of ground cloves

1 teaspoon of cinnamon

1 teaspoon of nutmeg

Mix well and pour into a well greased Bundt pan. Bake at 350 for one hour and fifteen minutes.

Chocolate Bundt Cake

One chocolate cake mix

1 small pkg. instant chocolate pudding

4 eggs

1/3 cup of vegetable oil

½ cup of water

8 ounces of sour cream

Mix well and add 8 ounces of mini-chocolate chips. Pour into well greased Bundt pan and bake at 350 for an hour.

Kim's Breakfast Cake

This is my friend Kim's recipe...I admit I changed it a little, and if I am feeling lazy, I totally leave out the pecans. Fowler is the one that started calling it Breakfast Cake, but I wanted Kim to get the credit...for those of you that know Kim...the first time I had this was at her sweet mom's house while we were working on Traci's wedding shower (that's right, I said wedding)!

One yellow cake mix

One small pkg. of instant vanilla pudding

One pint of sour cream

4 eggs

1/3 cup of vegetable oil

Mix all together very well.

In a small bowl combine the following…

½ cup chopped pecans

¼ cup cinnamon

½ cup sugar

Spray Bundt pan well with PAM. Sprinkle one fourth of the pecan mixture in the bottom of the pan. Top with one half the cake batter…sprinkle the with the remaining pecan mixture and top with the remaining batter. Take a knife and swirl the batter all the way around the pan.

Bake at 325 for one hour and twenty minutes.

Spoon Bread (Corn Casserole)

I have made twenty versions of Spoon Bread and I always come back to this one! It is a super great side dish to so many dishes, and it's good hot or cold!

1 can of creamy style corn

1/3 cup oil

1 cup corn meal

1-2 cans of green chilies

1 1/2 cups shredded cheddar

1/4 cup milk

2 eggs

1/2 teaspoon of salt

1/2 teaspoon of baking soda

Mix the corn, oil, eggs, and milk. Add the corn meal, salt, and soda...mix well. Spray an 8x8 pan with PAM...add half of the batter. Sprinkle 3/4 cup of cheddar and the green chilies over the batter...top with the remaining batter, and sprinkle with the rest of the cheese. Bake at 400 degrees for 45 minutes. Remove from the oven when lightly browned and set...allow to Spoon Bread to rest for 10 minutes before serving.

Mozzarella Stuffed Meatballs

In a large bowl add-
1/4 cup breadcrumbs
1/2 cup milk...soak the breadcrumbs in the milk...when
soaked add the following...1 chopped garlic clove, 2
Tablespoons chopped parsley (or you can totally skip
it), 1/2 cup grated parmesean cheese, 1 egg, and one
pound of ground beef. Mix together. Cut some
mozzarella into 1/2 inch cubes (I used cheese sticks
the first time I made it). Make meatballs wrapping
them around one of the cubes of cheese. Set aside.

In a large pan heat 2 T. of olive oil...add 2 garlic
cloves chopped. Simmer until golden and add 2 (28
ounce) cans of crushed tomatoes. Season with salt and
let simmer about five minutes. Add the meatballs
gently into the sauce. Simmer on medium-low heat for
20 minutes without stirring...Sometimes some of the
cheese oozes out...yum! Serve over spaghetti noodles!

Turkey Meatloaf Muffins

These were extra cute in the muffin tins!

Combine the following...
1/2 cup ketchup
1 cup chopped onion or 1 1/2 teaspoons onion powder
2 slices sandwich bread torn into little pieces
1 cup grated cheddar cheese
1 tablespoon worcestershire
1 egg
2 cloves of chopped garlic
2 teaspoons dry mustard
1 teaspoon of salt
1/2 teaspoon pepper
1 1/2 to 2 pounds ground turkey

Divide into 12 portions using a ice cream scoop and
scoop into a muffin pan sprayed with PAM.

In a small bowl combine the following...
1/2 cup of ketchup
a splash or two of apple cider vinegar
a tablespoon or two of brown sugar....stir until the
sugar dissolves. Spoon over the top of the meatloaf
muffins! Bake at 350 for 30 to 40 minutes depending
on how big your muffins are!

Better Than Almost Anything Cake

If there is any doubt that this might not be the
bomb...read through the ingredients, and you will use
one of my sweet nieces fav phrases...la duh!!!

One German chocolate cake mix...make as directed on
the box and cook in a 9x13 pan...let cool for 15
minutes. Take the end of a wooden spoon and poke
holes in the cake every half inch.

Pour one can of sweetened condensed milk over the cake
Pour one jar of carmel sauce over the sweetened
condensed milk
Top with one tub of Cool Whip
Sprinkle with toffee chips

Chill the cake in the refrigerator for three hours,
and you too can join the white trash crowd at the
dessert table!!!!