French Fried Potato Balls

Ingredients

1 cup mashed potatoes
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
5 tablespoons milk

Directions

In a large mixing bowl, mix ingredients in order given. Drop from a tablespoon into deep fryer at 360ºF. When brown, drain on brown paper. Serve hot.

Recipe can be found here.

One Pan Chicken and Potato Bake

4 chicken pieces

4 potatoes, cut in wedges

¼ cup zesty Italian dressing

¼ cup Parmesan cheese

Preheat oven to 400°

Place chicken and potatoes in 9 X 13 pan.

Pour dressing over, sprinkle with cheese

Bake for one hour.

Holiday Bacon Appetizers

Ingredients
1 package Club Crackers
1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
Grated Parmesan Cheese
Optional Alternative: Brown Sugar Instead Of Parmesan Cheese

Preparation Instructions
Lay crackers (as many as you want) face up on a cookie sheet.
Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.
Place the bacon wrapped crackers onto a baking sheet that has a rack on it.

Place in a 250-degree oven for about 2 hours.

You can make them way ahead of time, then store them in a large Ziploc in the freezer. Then, when you’re ready to serve them, just thaw and warm in the oven for about 10 minutes.

This recipe was found here.

Mashed Potatoes

5 large potatoes, boiled

½ cup milk

2 Tbsp butter

1 tsp salt

Place potatoes in bowl and break apart with a fork.  Attach bowl and flat beater to mixer.

Gradually turn to speed 4 and beat until smooth (about 1 minute).  Add milk, butter and salt.  Turn to speed 4; beat until milk is absorbed (about 30 seconds).  Gradually increase speed to 6 and continue beating until fluffy (about 1 minute.)

Change to wire whip.  Whip on speed 10 for 2-3 minutes.

recipe found in the Kitchen Aid cookbook.

Pecan Bars

Crust:

1½ sticks (3/4 cup) cold unsalted butter, cubed, plus more to butter dish

1½ cups unbleached all-purpose flour

2/3 cup light brown sugar

1 teaspoon kosher salt

Filling:

1 stick butter, softened

1 cup light brown sugar

Pinch salt

1/3 cup light corn syrup

¼ cup unbleached all-purpose flour

3 cups coarsely chopped pecans

Preheat oven to 350 degrees.

Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.

In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.

Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife. They can be stored in an airtight container up to 2 days.

Can be found here.

The Old Spaghetti Factory Creamy Pesto Dressing

INGREDIENTS:3/4 cup oil
1 cup mayonnaise
3/4 cup buttermilk
2 tablespoons grated Romano cheese
2 tablespoons crushed dried basil
1/2 teaspoon salt
1 clove garlic, minced
1/4 teaspoon hot pepper sauce or to taste
paprika, if desired

DIRECTIONS:

Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator. This also will made an excellent chicken marinade

can be found at this website

Grilled Taco Chicken

1 lb. boneless, skinless chicken breasts

2-3 juicy limes

1-2 Tbsp. red wine vinegar

3 cloves garlic, minced

1 tsp. chili powder

½ tsp. cumin

½ tsp. kosher salt

½ tsp. freshly ground pepper

Place chicken in a heavy duty Ziploc bag.  Squeeze limes over chicken.  Add splash of vinegar and the garlic.  Seal bag and shake to distribute the marinade.  Marinate 4-8 hours.

Preheat grill to medium-high heat (about 400°).

Combine seasonings in a small bowl.  Remove chicken from the bag and discard the marinade.  Rub spices into chicken.

Place chicken on hot grill.  Grill 7 minutes, turn over and grill 5-7 minutes more.  Remove from heat and allow to stand for 5 minutes before slicing and serving.

Great for tacos or a taco salad. 

(from Our Best Bites)

Pineapple Lemonade Punch

1 cup Country time Lemonade mix {or the likes}

2 cups cold water

1 can of chilled pineapple juice {46 oz}

2 cans chilled Sprite {or the likes}

Mix together and add lemon slices to make pretty 


Found on pinterest

Cheese Puffs

2 (5 oz.) jars sharp cheese spread

1 stick margarine

1½ cups flour

1 tsp. Worcestershire sauce

Dash cayenne pepper

Blend cheese and margarine.  Add flour and seasonings and mix well.

Roll into small balls and refrigerate several hours.

Bake at 400° for 10 minutes or until slightly brown.

These may be frozen or refrigerated for some time before baking.

Hummus

3 cans of garbanzo beans

3 cloves of garlic

½ cup lemon juice

1 tsp. salt

½ tsp. pepper

cumin

cayenne pepper

Jalapenos

¾ cup water

½ cup olive oil

¼ cup water

Drain and rinse the garbanzo beans.  Place the beans, garlic, lemon juice, spices, jalapenos and ¾ cup water in food processor.

Begin processing and slowly add olive oil.  Follow up with ¼ cup more of water.

Refrigerate.

Meringues

6 egg whites

¼ tsp salt

¾ tsp cream of tartar

1½ cups sugar

Beat egg whites with salt and cream of tartar until frothy.

Gradually add sugar, continuing to beat until stiff peaks are formed and sugar is dissolved.

Spoon onto baking sheet lined with unglazed paper.

Bake at 250° for 1 hour.

Transfer to wire racks to cool.

Dump Casserole

1 cup rice

1 can corn

Salt

4 cans tomato sauce

1 cup water

Chopped onion

Uncooked ground beef

Uncooked bacon

Put in casserole dish in this order: rice, corn, salt, 2 cans of tomato sauce, ½ cup water.  Layer with chopped onions.  Sprinkle ground beef and season.  Top with 2 more cans of tomato sauce, ½ cup water and top with strips of bacon.

Bake at 350° for 1 hour, covered.  Uncover and bake for 30 minutes more.

Super Easy Paella

1 boneless skinless breast, cut into bit-sized pieces

1 tsp. salt, divided; ¼ tsp. fresh ground black pepper; 2 tsp. olive oil

1 links chorizo sausage, sliced (optional)

½ large onion, chopped

½ bell pepper, chopped

1 cup uncooked Arborio rice

1 tsp. paprika

¼ tsp. saffron thread, crushed

¼ tsp. red pepper flakes

1 garlic clove, minced

2 cups chicken broth

½ lb. large shrimp, peeled and deveined

½ cup asparagus, cut diagonally

½ cup frozen peas, thawed

Sprinkle chicken with ½ tsp. salt, and black pepper. Heat the oil in a large pot over medium-high heat. Add chicken; cook over med-high heat for 3 min. on each side or until lightly browned.

Remove chicken from pan; cover and keep warm.

Add sausage and cook until lightly browned; add onion and bell pepper; cook for 5 minutes, stirring constantly.

Add rice, paprika, saffron and garlic; cook for 1 minute stirring constantly. Return chicken to pot.

Add broth and 1/2 teaspoon of salt; bring to a hard boil. Simmer for 15 minutes.

Stir in shrimp, asparagus, and peas.

Cover and cook an additional 5 minutes or until shrimp are pink and no longer translucent, and the rice is tender.

This recipe was found here.

Pizza Bubble Ring

6 – 8 Tbsp margarine, melted

1 tsp Italian seasoning

½ tsp garlic powder

¼ cup + parmesan cheese

2 cans refrigerator biscuits

2 pieces of string cheese, cut into ten pieces each

Pizza toppings

Pizza/spaghetti sauce

Heat oven to 350° Spray fluted tube pan with cooking spray.

In small bowl, mix margarine and seasonings. 

Separate biscuits and press into 3 inch circles.  Dab sauce in center and add small amount of topping and crown with string cheese.  Seal ball and roll in seasoning mix, sprinkle with parmesan and place in pan.  Sprinkle with more parmesan after 10 are in pan.  Repeat.  Pour remaining seasoning over top.

Bake 28-30 minutes.  Cool 5 minutes.  Gently loosen from sides of pan and turn onto large plate.

Serve warm with extra sauce for dipping.

French Breakfast Puffs

Ingredients

• 3 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoon Ground Nutmeg
• 1 cup Sugar
• 2/3 cups Shortening (Crisco)
• 2 whole Eggs
• 1 cup Milk
• 1-1/2 cup Sugar
• 3 teaspoons Cinnamon
• 2 sticks Butter

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Serve warm!

Found here

Crisp Little Lemon Cookies

1 pkg lemon cake mix

1 cup Rice Krispies

½ cup margarine, melted

1 egg, slightly beaten

Heat oven to 350°

In large bowl, combine all ingredients.  Mix well.

Shape into 1 inch balls, pressing firmly.

Place 2 inches apart on cookie sheet. 

Bake 9 – 12 minutes. 

Cool 1 minute; remove from cookie sheet.

Tuscon One Pot

Ingredients

1 Tbsp. olive oil

1 lb. turkey sausage, casing removed

1 small onion, chopped

2 garlic cloves, chopped

3 (15-1/2-ounce) cans great northern beans, undrained

1 (14-1/2-ounce) can diced tomatoes, undrained

2 cups chicken broth

1 tsp. Italian seasoning

¼ tsp. black pepper

2 cups fresh spinach, washed and patted dry

In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic, and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.

 Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. Stir in spinach, and serve.

found on this website

Tater Tots

Ingredients

• 6 potatoes, peeled and diced
• 2 to 3 tablespoons all-purpose flour
• Seasoned salt
• Black pepper
• Canola oil, for frying

Directions

Cook the potatoes in boiling water until tender. Then process them using a ricer or food mill OR mash them with a fork for a more lumpy texture.

Add the flour, some seasoned salt and pepper and combine.

Form into balls, and then slightly flatten into discs. Let them cool completely.

Heat some canola oil in a cast-iron skillet and fry the cooled tots until golden. Drain on a paper towel.

You can freeze the tots after frying. Remove from the freezer when you need them and reheat in a 400 degree F oven for 10 to 12 minutes.

from this website

Bucket of Awesome (or Turtle-like Trifle)

Ingredients

• 2  cups  home made whipped cream (if you can’t, then do cool whip)
• 1  9×13 cake pan sized homemade brownies, cubed
• 1 jar  chocolate fudge topping
• 1 jar caramel topping
• 1/2  cup  chopped almonds, toasted
• 1/2 cup toffee bits

Preparation

1. Make whipped cream by whipping 12 oz. of heavy whipping cream with 1 Tablespoon sugar and 1 teaspoon vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment until smooth and firm peaks form. Don’t over whip, it will collapse and then you might as well forget it, you can’t get it back.

2. Place 1/3 of brownie cubes in bottom of a 4-qt. trifle dish or tall, clear 4-qt. glass bowl. Spread 1/3 of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans and toffee bits. Repeat 2 more layers.

3. Cover and chill at least 1 hour or up to 8 hours.

Chocolate Chip Cookies (high altitude)

2½ cups flour

2 tsp water

1 tsp baking soda

1 tsp salt

1 cup margarine, softened

2/3 cup sugar

2/3 cup brown sugar

1 tsp vanilla

2 eggs

2 cups chocolate chips

1 cup chopped walnuts

Preheat oven to 375° Combine flour, water, baking soda and salt; set aside.

Beat butter, sugar, brown sugar, and vanilla in large bowl until creamy.  Add eggs one at a time, beating well after each.

Beat in flour mixture.  Stir in chips and nuts.

Bake 8 – 10 minutes.  Cool 2 minutes, then remove to wire racks to cool completely.

(from the bag of Nestle Chocolate Chips)

Banana Cake

2 cups sugar

3 cups flour

2 tsp baking soda

1 tsp salt

½ tsp baking powder

2 ripe bananas

½ cup oil

2 tsp vanilla

2 Tbsp vinegar

1½ cups water

2 cups powdered sugar

2 Tbsp margarine

1 tsp vanilla

1 tsp maple extract

milk

Combine sugar, flour, baking soda, salt and baking powder.  Combine bananas, oil, vanilla, vinegar, and water; add to dry ingredients.

Bake in 13X9 pan @ 350° for 30 minutes.

Combine powdered sugar, margarine, vanilla and maple extract.  Add milk to make it a spreadable consistency. 

When cool, frost.