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Cream Cheese Rangoon

8 ounces cream cheese, softened
2 tablespoons scallions, minced 
24 wonton wrappers Oil

In a small bowl mix the cream cheese and scallions together. Preheat oil in a heavy bottomed pot, a couple inches high to 350 degrees. Scoop 1 tablespoon mixture in a middle of a wonton wrapper and with your finger add water to the edges. Seal the edges to your liking. Fry, starting with the wontons you made first, they'll be the driest.  Cook until golden brown

Black Pepper Chicken

1 pound chicken breast 
2 stalks celery thinly sliced 
½ medium white onion, chunked 
¼ cup light soy sauce 
¼ teaspoon ginger powder 
1 tablespoon chili vinegar 
1½ tablespoons coarse fresh ground black pepper 
2 tablespoons corn starch 
4 tablespoons canola oil, divided

Cut the chicken into one inch bites, and marinade with 2 tablespoons of the soy sauce, ½ tablespoon of the chili vinegar, cornstarch and the ground ginger for 30 minutes. Using two tablespoons of canola oil, heat a wok or pan on high. When oil is hot and ripples as you move the pan, add the chicken. Cook on high heat until browned. Remove from the pan and add in the celery and onions with the remaining two tablespoons of canola oil. Cook the veggies on high for 30-45 seconds. Add in the remaining two tablespoons of soy sauce, the remaining ½ tablespoon of chili vinegar, the cooked chicken and the black pepper. Cook for 15 seconds to combine everything and and serve immediately.


Chewy Chocolate Chip Oatmeal Bars

2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 1/2 C old fashioned oats
1 1/2 C brown sugar
1 1/4 C butter, melted
2 eggs
1 Tb vanilla
2 1/2 C milk chocolate chips

Preheat your oven to 350 degrees. In your stand mixer or large mixing bowl combine flour, baking soda, baking powder, salt and cinnamon. Mix in oats and  brown sugar.  Melt butter and pour it into the bowl. Mix for one minute. Add eggs and vanilla. Mix until the dough has combined. It will be crumbly.  Mix the chips in. Spray a 9x13 pan with cooking spray and press the dough into it. Bake for 20 minutes.  It will look underdone, but when the toothpick comes out clean, they are done.

Homemade Tootsie Rolls

1/2 cup honey
6 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
1/4 cup powdered sugar, sifted
1 pinch salt
1 1/4 cups instant non-fat dry milk powder
Wax paper
In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil. Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces. Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.

Taco Bell Breakfast Crunch Wrap

2 large flour tortillas
3 eggs, scrambled
2 tablespoons cheddar cheese
1/2 cup hash browns or 2 fried hash brown patties
4 tablespoons Taco Bell Sauce
4 pieces bacon cooked crisp
non-stick spray
Taco Bell Sauce

Use a large skillet over medium heat to warm tortillas. You want the tortilla very pliable. To build the crunch wrap start by adding 1/4 cup cooked hash browns or 1 cooked hash brown patty. Add half of the eggs, 2 tablespoons of the taco bell sauce, 1 tablespoon cheese, and two pieces of bacon crumbled.

To close Crunch Wrap, flip the side closest to you, to the center, then flip the right and left side to the center. Finish by closing the top of the crunch wrap by closing the the right and left side to the center. You will end up with a five sided wrap. Spray the skillet you used to heat the tortilla in with some non-stick spray, heat for about 30-40 seconds on medium heat and then flip the wrap and heat on the other side. Both sides should be golden brown.


Breakfast Casserole

1 can Grand biscuits
1 package Sausage, cooked and crumbled
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
8 eggs, beaten
1 cup milk
¼ tsp. salt
⅛ tsp. black pepper

Preheat oven to 425.
Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal.
Sprinkle with sausage and cheese. Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.  Bake 25-30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.

Chicken Cordon Bleu Lasagna

1 stick unsalted butter
4 cloves of garlic minced 
1/2 cup flour 
4 cups milk 
1/2 teaspoon Kosher salt 
1/2 teaspoon fresh cracked black pepper 
16 ounces cream cheese, at room temperature 
12 lasagna pasta sheets, cooked two minutes shy of directions 
2 chicken breasts, cooked and chopped into 1/2 chunks 
2 cups Smithfield Ham, cut into 1/2 inch cubes 
2 cups Swiss cheese, cut into 1/2 inch cubes 
2 cups mozzarella cheese, cut into 1/2 inch cubes 

Pre-heat the oven to 375 degrees. In a large pot add the butter and garlic. When melted add in the flour and whisk. Slowly pour in the milk, add the salt and pepper and whisk until fully combined and thickened (5-7 minutes). Add in the cream cheese and whisk until fully combined. To make your lasagna add a scoop of the milk mixture to coat the bottom of your pan. Layer three sheets of pasta across the pan. Add a third of the chicken and ham. Cover with a quarter of each cheese. Add a third of the sauce. Repeat until you have three full layers. Cover with your remaining three sheets of pasta. Cover with your remaining cheese, wrap with foil and bake for 45 minutes. Remove foil and bake an additional fifteen minutes to brown. Let sit 15 minutes before serving.

No Bake Cookies

3 C Quick Oats
2 C. Sugar
1/2 C. Coconut
1/2 C. Butter
1 tsp. Vanilla
1/2 C. Milk
3 Tbsp. Cocoa
1/2 C. Nuts

Mix oatmeal, coconut, vanilla, cocoa and nuts into bowl, set aside.  In a saucepan add sugar, butter and milk and bring to a boil.  Boil for 1 minute.  Pour over oatmeal mixture and stir well.  Drop on greased cookie sheet.  Cool.

Root Beer

1 (2 oz) bottle root beer concentrate
5 lbs Sugar
5 Gallons Water
5 lbs Dry Ice

Mix contents of bottle with Sugar and water in a large container.  Stir well.  Drop dry ice into container.  Do not place a lid on the container.  Continue to stir for about 30 minutes.

Peanut Butter Bars

1 C. Butter
1 C. Sugar
2/3 C. Peanut Butter
2 C. Flour
1/4 tsp. Salt
1 C. Brown Sugar
2 Eggs
1 tsp. Vanilla
1 Tsp. Baking Soda
2 C. Quick Oats

Mix all together.  Pat into pan.  Bake at 350 for 10-15 minutes.  Top with Chocolate Frosting.

Yummy Potatoes (sometimes served at funerals)

4 lb cubed hash brown potatoes, if using frozen, make sure they are thawed.
1 pint Sour Cream
1 C. Cream of Chicken
1 C. Cream of Celery
1 C. Cream of Mushroom
2 Tbsp. Onion, chopped
2 C. Cheese, grated

Cream together soups, sour cream and onions, then mix in cheese.  Add in hash browns. Sprinkle more cheese on top if desired.  Bake in 9x13 pan for 90 minutes at 350.

Poke Turtle Brownies

1 C. Butter, melted
2 C. Sugar
3/4 C. Cocoa Powder
4 Large Eggs
2 tsp. Vanilla
1 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon (optional)
1 C. Semi-Sweet Chocolate Chips
1 1/4. C Pecans, chopped
3/4 C. Caramel Sauce
1/4 C.Mini Semi-Sweet Chocolate Chips

Chocolate Frosting:
6 Tbsp. Butter, soft
1/4 C + 2 Tbsp. Cocoa Powder
2 Tbsp. Corn Syrup or Honey
1 tsp. Vanilla
1 1/2 C. Powdered Sugar
2-3 Tbsp. Milk

Preheat oven to 350.  Prepare 9x13 pan, set aside.  Brownies: Mix butter, sugar and cocoa until well combined.  Add eggs, one at a time, beating after each addition just until incorporated.  Beat in vanilla. In separate bowl, mix flour, baking powder, salt and cinnamon then beat into batter just until combined.  Add 1 cup chocolate chips and 3/4 c pecans, stir.  Pour into prepared pan.  Bake for 30-35 minutes. Let pan cool for 5 minutes, poke holes all over with wooden spoon.  Pour 1/2 cup of the caramel sauce all over the brownies and spread into holes.  Refrigerate brownies for one hour or freeze for 30 minutes to let caramel set. Meanwhile, prepare the frosting.
Chocolate Frosting: beat butter, cocoa, corn syrup and vanilla in small bowl until blended.  Add powdered sugar and 2 tbsp milk if needed to reach spreading consistency.  Once caramel has set, from brownies with chocolate frosting, sprinkle evenly with 1/2 c pecans, 1/4 c mini chocolate chips and 1/4 c caramel.

Very Fine Lemon Punch

4 Tbsp. Pure Lemon Extract
5 Tbsp. Citric Acid
9 C. Sugar
20 C. Water

Pour over crushed ice and serve.

Ruth's Roll Out Sugar Cookies

1 C. Butter
1 C. Sugar
1 Egg
2 teaspoons Baking Powder
1 teaspoon Vanilla
3 C. Flour

Cream butter and sugar, add egg.  Combine dry ingredients, mix into creamed mixture one cup at a time, mixing the last cup by hand.  Add 1 Tbsp water, if stiff.  Roll dough 1/8 inch thick.  Cut into desired shape and bake at 400 for 6-7 minutes.

1/2 C. Shortening
1/2 C. Butter
4 C. Powdered Sugar
2 Tablespoons Milk
1 teaspoon Vanilla

Mix butter and shortening.  Add powdered sugar, 1 cup at a time.  Add milk and vanilla, whip.


Slow Cooker Taco Lasagna

2 pounds hamburger
3 Tablespoons  taco seasoning, divided
1 cup salsa
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can black beans, drained and rinsed
1 (19-ounce) can red enchilada sauce
2-3 cups shredded cheddar or monterey jack cheese
4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives

In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.  Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.  Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.  Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.

Frozen Strawberry Lemonade

1 cup Frozen Strawberries
1 Tbsp Frozen Lemonade Concentrate
¾ cup Sprite
1 Tbsp Sugar

Add ingredients to your Blender and blend thoroughly. Serve.

Italian Crazy Bread

1 loaf Italian bread
1 C mayonnaise
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
4-5 basil leaves, chopped
1 teaspoon oregano
1 teaspoon thyme
1 T pepperoncini brine from the jar
1/4 C red onion, sliced
1/4 C pepperoncini pepper slices
Assorted salamis
Sliced provolone
Sliced mozzarella
Sliced muenster cheese

Preheat the oven to 350 degrees. Slice the bread at 1-inch intervals, but don't slice all the way through the bottom. Mix the mayo, onion powder, garlic powder, parsley, basil, oregano, thyme, and the pepperoncini brine together. Spread this mixture down in between the sliced parts of the bread. Alternating the cheese varieties, shove a slice of cheese into each cut. Then alternating the salami varieties, shove about five slices into every other cut. Shove the pepperoncini slices and red onion slices into the remaining cuts, meaning the cuts with no salami in it. Wrap the whole thing tightly with foil and bake about 25-30 minutes or until the outsides are a little crispy and the cheese is all melted.

Vanilla Butter Syrup

1 cup butter (2 cubes)
1 cup brown sugar
1 1/2 cups half & half
1 TBSP corn syrup
1/2 tsp baking soda
2 TBSP vanilla

Add butter, brown sugar, half & half and corn syrup to a medium sized saucepan on medium heat. Stir to combine as butter melts and mixture melds together. Bring mixture to a boil and boil for 5 minutes. Remove from heat. Add baking soda and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down. Add in good quality vanilla and whisk intermittently until syrup is all one color.

Crock Pot Mac and Cheese

2 c. cooked, al dente elbow macaroni
2 c. shredded cheddar cheese
1 c. shredded provolone cheese
1/4 c. Parmesan cheese
1/2 c. sour cream
1/2 c. mayo
4 oz. cream cheese
14 oz. can of evaporated milk
1 t. salt
1 t. pepper
1/2 t. dry mustard

1. With cooking spray, spray a large 5-6 qt. crock pot.
2. In a pot cook the macaroni according to directions, leaving al dente, about 3-4 minutes shy of being done. Drain and rinse with cold water. Place the macaroni in the crock pot.
3. Add in the cheeses, sour cream, cream cheese, mayo and seasonings, stirring to combine.
4. Pour the evaporated milk over top the mixture.
5. Cook on low for 2 hours, stirring once half way through.
6. Serve hot.

Mississippi Chicken

3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Add chicken breasts to the bottom of the slow cooker.
Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.
Cover and cook on low for 6-8 hours.
The chicken will produce its own juices so you don't have to add any other liquid to this.