Waffles

Waffles
Source: Better Homes

Ingredients:
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla

Directions:
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
2. In another medium bowl beat eggs lightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Add batter to a preheated, lightly greased waffle baker according to manufacurer's directions (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

Ranch Bean Dip

Ranch Bean Dip
Source: allrecipes.com

Ingredients:

1 (16 ounce) can refried beans
2 cups shredded cheddar cheese
1 (1 ounce) package ranch dressing mix
1 cup sour cream

Directions:
1. In a small saucepan, combine beans, cheese, ranch dressing mix, and sour cream. Heat the mixture over medium heat, stir until the ingredients are well blended and warm.

Chicken Ranch Pasta

Chicken Ranch Pasta
I forgot where I got this recipe but I do NOT own it!

Ingredients:
8 ounces penne pasta
1 Tablespoon butter
1 Tablespoon flour
2 Tablespoons dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked, chopped chicken

Directions:
In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon, and pasta. Stir to coat.

Baked Cheese Sticks

Baked Cheese Sticks
Source: snackpicks.com

Ingredients:

4 cups Kellog's Corn Flakes cereal (crushed to 1 cup) or 1 cup Kellog's Corn Flake Crumbs
1 teaspoon garlic salt
1/2 teaspoon oregano
1/4 cup all-purpose flour
2 egg whites
2 tablespoons water
1 package (8 oz.) mozzarella cheese

Directions:

1. Combine KELLOG'S CORN FLAKES cereal, garlic salt, and oregano in pie plate or shallow bowl. Place flour in second pie plate or bowl. In another bowl, beat egg whites and water with fork until thoroughly combined.

2. Cut cheese into 12 sticks approximately 2-3/4 inches long. Dip cheese in flour, then in egg mixture, then cereal mixture. Carefully repeat dipping in egg mixture and cereal mixture to double coat completely. Place on foil-lined shallow baking pan coated with cooking spray. Coat remaining cheese using same method. Lightly spray coated cheese sticks with cooking spray. Let stand about 30 minutes.
3. Bake at 400 degrees F for 8 minutes or until cheese is soft and sticks are lightly browned. Serve hot with pizza sauce or salsa, if desired.

Baked "Fried" Pickles

Baked "Fried" Pickles
Source: http://joshandkinze.blogspot.com/

Ingredients:
1 jar pickle slices
2 eggs
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1 tsp Cajun seasoning
1 tsp pepper
1 1/2 cups panko bread crumbs

Directions:

Turn oven broiler on high.

In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.

Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, then dredge it in the panko bread crumbs.

Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.

Crock Pot Meatloaf

Crock Pot Meatloaf
Source: deepsouthdish.com
I tweeked it just a bit.

Ingredients:
For the Meatloaf:
1/4 cup water
2 pounds of lean ground beef
1/2 cup of minced onion
2 cloves of garlic, minced
1/4 cup of minced green bell pepper
1 sleeve of saltine crackers, crushed fine
1/2 teaspoon of kosher salt
1/4 teaspoon black pepper
1/2 teaspoon italian seasoning
1/4 teaspoon of Cajun seasoning, optional
1 large egg, beaten
1/4 cup milk, only if needed
For the Glaze:
1/2 cup of ketchup
1 teapoon mustard
2 tablespoons of light brown sugar

Instructions:

Place the 1/4 cup of water in the bottom of a 6 quart slow cooker. Add the ground beef to a large bowl and top with the minced vegetables, crushed saltines, seasonings, and egg. Gently mix, adding milk only as needed to moisten. Form into a loaf and place into slow cooker.

Cover and cook on low 5 to 6 hours, or until internal temperature reaches 160 degrees F in several places. Combine the glaze ingredients until well mixed; spread across the top of the meatloaf the last 15 minutes of cooking time. Use a wide spatula to carefully transfer meatloaf to a platter. Let rest for 5 minutes before serving.

Chicken Parmesan Casserole

Chicken Parmesan Casserole
Source: Food.com

Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot)
1/4 cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 1/2 cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated, divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:
1. Preheat oven to 350 degrees. Lightly mist a 9x13 inch baking dish with cooking spray.
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes, and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle 3/4 cup of the mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Spicy Pop Pulled Pork

Spicy Pop Pulled Pork
Recipe from Ree Drummond
This is the recipe from FoodNetwork.com

Ingredients:
2 onions, peeled and quartered
1 whole pork butt (pork shoulder roast)
Salt and freshly ground black pepper
One 11-ounce can chipoltle peppers in adobo sauce
2 cans pop (She uses Dr. Pepper)
4 packed tablespoons brown sugar

Directions:
Preheat the oven to 300 degrees F.

Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipoltle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.

Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

Pepperoni "Pizza-licious" Dip

Pepperoni "Pizza-licious" Dip
Recipe from kraftrecipes.com

What you need:

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup pizza sauce
1/2 cup KRAFT Finely Shredded Italian Five Cheese Blend
1/2 cup chopped OSCAR MAYER Pepperoni
1/3 cup chopped red peppers
1/3 cup chopped green peppers
RITZ Crackers with Whole Wheat

Make it:

Heat oven to 350 degrees F.

Mix first 2 ingredients until well blended; spread onto bottom of 9-inch pie plate.

Top with next 4 ingredients.

Bake 18 to 20 min. or until dip is heated through and cheese is melted. Serve with crackers.

Homemade BBQ Sauce

Homemade BBQ Sauce
Recipe from Ree Drummond
Foodnetwork.com

Ingredients:

1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
4 tablespoons minced chipoltle peppers in adobo sauce
4 tablespoons distilled vinegar
1 tablespoon Worcestershire sauce
Dash salt

Directions:
Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the kethcup, molasses, brown sugar, chipoltle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Pecan Pie Pockets

Pecan Pie Pockets
Recipe courtesy Paula Deen

Ingredients:

Vegetable Oil, for frying
1 cup sugar
2/3 cup light corn syrup
1/3 cup butter
2 large eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1/8 teaspoon salt
Flour, for dusting
1 premade pie crust
1 egg yolk, beaten
Confectioners' sugar

Directions:
In a Dutch oven, or deep fryer, heat the oil over medium heat to 350 degrees F.

In a medium saucepan, combine the sugar, corn syrup, butter, and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.

On a lightly floured surface, unroll the pie crust. Cut out rounds using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the procedure with the remaining dough. Place 1 pie crust round on a clean, flat surface. Lightly brush the edges of the crust with the beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and pecan mixture.

Fry the rounds in batches until lightly browned, 1 to 2 minutes per side. Drain on paper towels. Lightly dust with confeectioners' sugar, if desired.

Peanut Butter Cookies- SO EASY

Peanut Butter Cookies - SO EASY
Recipe courtesy Paula Deen

Ingredients:
1 large egg
1 cup smooth peanut butter
1 cup sugar
30 chocolate Hershey's Kisses, unwrapped

Directions:

Heat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a mixer bowl, beat together the egg, peanut butter, and sugar until a dough forms.

Shape the dough into small balls and place 1 inch apart on the parchment baking sheet.

Bake for 10 minutes. Remove baking sheet from oven and immediately press a chocolate kiss in the middle of each cookie.

Transfer to a rack and cool.

Copy Cat Panera Bread Broccoli Cheese Soup

Copy Cat Panera Bread Broccoli Cheese Soup

Ingredients:

1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half (or skim milk)
2 cups chicken stock
1/2 pound fresh broccoli (florets only)
1 cup carrots, julliene
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon pepper
8 ounces grated cheddar cheese

Directions:
1. Saute onions in a little butter in a small pan-set aside.
2. In a large stockpot, melt butter. Add flour and mix for 3 minutes.
3. Slowly add half and half (or skim milk), mixing the entire time.
4. Slowly add chicken stock, mixing the entire time.
5. Let simmer on low for 20 minutes.
6. Add broccoli, carrots, and onions and cook on low for 25 minutes.
7. Season with salt, pepper, and nutmeg.
8. Place soup in a blender or use an immersion blender and puree.
9. Heat soup over low heat and add cheese and mix until melted.
10. Serve.

Barbecue Meatloaf

Barbeque Meatloaf
Recipe Courtesy Paula Deen

Ingredients:

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary

Directions:

Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire, and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Chinese Honey Chicken

Chinese Honey Chicken

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts (cut into 1" chunks)
oil (for deep frying)

Batter:
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white

Sauce:
1 1/2 tablespoons oil
2 teaspoons ginger, minced
3 tablespoons garlic, minced
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
1/2 cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
sesame seeds (for garnish)

Step 1: In a large bowl mix all batter ingredients together until smooth. Cover and allow batter to sit for at least 30 minutes. Add chicken to the batter, tossing to coat.
Step 2: Heat a deep fryer or pan with oil to 350 degrees F. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
Step 3: To make the sauce, heat 1 1/2 tablespoons of oil in your pan. Add garlic and ginger and stir fry for 3 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and simmer for 2 minutes.
Step 4: Coat chicken with sauce and garnish with sesame seeds. Serve with white rice.

Dorito Chicken Cheese Casserole

Dorito Chicken Cheese Casserole

Ingredients:
3 cups cooked chicken, chopped
8 oz. Sour Cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups salsa or 1 can Rotel
1 can of corn, drained
2 cups Mexican Cheese, shredded
1 bag of nacho cheese Doritos

Instructions:
Preheat oven to 350 degrees F.
Lightly spray a 9x13 inch pan with cooking spray. Crush the entire bag of Doritos and cover the bottom of the dish. Reserve 1 cup of cheese. Mix together remaining ingredients in a large bowl. Pour chicken mixture over the Doritos. Bake for 20 minutes. Top casserole with the remaining cheese and bake 5 additional minutes or until cheese is melted.

Chicken Parmesan Casserole

Chicken Parmesan Casserole

Ingredients:
2 lbs. raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (or more if you like hot)
1/4 cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 1/2 cups 2% reduced fat shredded mozzarella cheese, divided
2 oz parmesan cheese, freshly grated, divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:
1. Preheat oven to 350 degrees F. Lightly mist a 9x13 baking dish with cooking spray.
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle 3/4 cup of the mozzarella cheese and one ounce of the parmesan cheese evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Pie Crust Recipe

Pie Crust Recipe

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable shortening (or Crisco)
1/4 cup butter
4-5 tablespoons ice water

Directions:
1. Butter a 9-inch pie plate or skillet and set aside.
2. In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
3. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
4. Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about 1/8 inch in thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of plastic wrap and place in the freezer for at least 30 minutes or overnight.
5. If pre-baking, use a fork and lightly prick the bottom and the sides of the pie dough. Then preheat the oven to 425 degrees F  and bake the pie crust for abour 8 minuttes.
6. If NOT pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.

Oreo Cheesecake Cupcakes

Oreo Cheesecake Cupcakes

Ingredients:
22 Oreos: 16 left whole, and 6 coarsely chopped
2 8-ounce packages cream cheese, at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
pinch of salt

Instructions:
1. Preheat oven to 275 degrees F.
2. Line muffin tins with paper liners.
3. Place one whole oreo in the bottom of each lined cup.
4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
6. Beat in the sour cream and salt.
7. Stir in chopped cookies by hand.
8. Pour the batter into the prepared tins. Filling each almost to the top.
9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Cream Cheese Chicken

Cream Cheese Chicken

Ingredients:
4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon chopped parsley
1 tablespoon onion, minced
2 teaspoons of lemon juice
1/4 cup flour
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs

Directions:
Pre-heat oven to 35o degrees F. Place chicken breasts between sheets of wax paper. Use a rolling pin and flatten chicken to around 1/4 inch thick. In a bowl, beat cream cheese, parsley, onion, garlic salt, pepper, and lemon juice together until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook chicken over medium heat. Make sure to brown all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and until juices run clear.