HAMBURGER STEAKS WITH ONION GRAVY

INGREDIENTS:
1lb. lean ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt


INSTRUCTIONS :
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate I put paper towel to absorb any grease, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with mashed potatoes and veggie. Enjoy!

Festive Dip

 INGREDIENTS:
1 red pepper, seeded & diced
2 jalapenos- seeded & diced
2 cups frozen corn, or 1 can of corn (drained)
1/2 can diced olives,drained
1 (16 oz) pkg cream cheese (softened)
1 packet Hidden Valley Ranch dip seasoning mix.

Mix the ranch dip mix with the
cream cheese and then fold in the remaining ingredients. You can use low fat or non fat cream cheese or neufchatel cheese in place of the cream cheese.
Serve with Wheat thin crackers or raw veggies, chips, etc.

FRIENDSHIP CASSEROLE

 INGREDIENTS:
2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

INSTRUCTION:
Preheat oven to 350º
Brown meat and drain fat. Then put the meat back in the skillet. Add
spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese. Spray two
9×13 pans with non-stick spray.

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce. I added mushrooms after checking with my friend to make sure she liked them, too.

White bean salad

INGREDIENTS : 

300g white beans, 
1 medium red onion, 
1-2 tomatoes, 
half a bunch of basil,
 capers (depending on taste), 
1 teaspoon of vinegar, 
salt and fresh pepper, 
2-3 tablespoons of best olive oil


INSTRUCTIONS :

White bean salad - lettuce of white beans ... popular in the whole of Italy, as it is very quick to prepare and although it is a salad, it can be quite filling.

If you take dry, white beans, you have to take them naturally overnight. If it is really fast, go get a can from the supermarket.

 Open your can and sieve the contents completely over the sink and rinses the whole can liquid away.
Peel your onion and cut it into fine strips. Dice tomatoes and cut the basil in strips.

  
 Beans with onions, tomatoes, basil and if you like, mix capers.

 Combine the dressing from the olive oil and vinegar with salt and fresh pepper and add it over your salad.
Mix everything again and taste directly. Add some more salt or pepper to taste.

 Either you serve the salad or put it briefly in the refrigerator. 
We wish you good

Jalapeno Popper Grilled Cheese Sandwich

INGREDIENTS :
2 Jalapenos sliced lengthwise seeds and membranes removed
  4 ounces cream cheese
4 slices bacon crispy cooked
2 slices monterey jack
  2 slices sharp cheddar
  4 slices Italian bread
  Cilantro chopped
  Pats of butter

INSTRUCTIONS :
-Preheat oven to 375 degrees.

-Stuff each jalapeno half with approximately 1 ounce of cream cheese. Bake stuffed jalapenos on cookie sheet for 25-30 minutes. Remove from oven.

-Place 1 slice of cheese on each bread slice. Each sandwich will have both kinds of cheese. Slice stuffed jalapenos into bite size pieces. Add jalapeno slices to on side of the bread and 2 slices of bacon to the other side. Add chopped cilantro to one side.

-Combine slices of bread to form 2 sandwiches.

-Grill each sandwich until lightly browned. Turn and cook until light browned on other side, Cheese should be melted and gooey.

Pumpkin Roll

INGREDIENTS :
Cake:
3 eggs
2 tsp cinnamon
1 cup sugar
1 tsp ginger -- optional
2/3 cup pumpkin puree
1/2 tsp nutmeg
1 tsp lemon juice
1/2 tsp salt
3/4 cup flour
1 cup pecans -- chopped
1 tsp baking powder
Filling:
1 cup powder sugar
8 oz cream cheese
4 tbsp oleo
1/2 tsp vanilla

INSTRUCTIONS :
-Preheat oven to 375°F.
-With an electric mixer, beat eggs on high for 5 minutes.
-Add sugar and beat a moment longer, just to incorporate.
-Stir in pumpkin and lemon juice.
-Combine dry ingredients and fold in.
-Transfer to a roll cake pan or silicon mold.
-Sprinkle with pecans. Bake for 15 minutes. Do not cool.
-Sprinkle a towel generously with powdered sugar, and turn the roll out into the towel. Sprinkle powder sugar on top of roll as well. The powdered sugar will keep the cake from sticking to itself.
-Allow to cool. Unroll, spread evenly with filling. Re-roll, and refrigerate or freeze. (Wrap in foil)

Sweet Potato Pie

INGREDIENTS :
1 unbaked pie crust
1 lb sweet potatoes, cooked and peeled
¼ cup butter
2 eggs
14 oz. sweetened condensed milk
1 tsp. vanilla
1 tsp. grated orange rind
1 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. salt
I
NSTRUCTIONS :
-Preheat oven to 350 degrees F. In bowl, beat sweet potatoes and butter until smooth. Add milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into pie shell and bake 30 minutes or until golden brown cool. And top with whipped cream.

Jalapeno Poppers wrapped with bacon

INGREDIENTS :
12 large fresh jalapeno peppers
1 pkg 8oz. cream cheese
1/2 c shredded cheddar cheese
1 tsp fresh cilantro (chopped)
pinch salt & pepper
1 lb sliced bacon
24 toothpicks

INSTRUCTIONS :
-Soak toothpicks in cold water. The longer the better but at least 1 hour.
-Cut a slice lengthwise in the jalapeño to make enough space to remove seeds. Make sure not to split the pepper all the way through when you do this. Remove seeds and ribs and wash jalapeño with cold water.
-Mix cream cheese, shredded cheddar, cilantro and salt and pepper in a separate bowl. Put cream cheese mixture inside a plastic baggie and cut a small slit on one corner of baggie. Squeeze mixture from baggie into jalapenos.
-Wrap bacon in a spiral fashion around stuffed pepper and secure with a couple of toothpicks. Grill the popper until the bacon is cooked, about 20 to 30 minutes. Let rest 5 minutes before serving.

Cheesy Bacon Wrapped Hot Dogs

INGREDIENTS :
8 hot dogs (Oscar Mayer Bun Length)
3 slices American cheese, cut into strips
16 slices precooked bacon
8 hot dog buns

INSTRUCTIONS :
-Preheat oven to 450.

-Slit hot dogs lengthwise down the middle, but not all the way through. Stuff cheese strips into slit. -Wrap 2 slices of bacon around each hot dog, securing with toothpicks.

-Bake hot dogs for 10 minutes. Serve in buns with desired toppings.

Ruth's Chris Steak House Barbecue Shrimp Orleans

INGREDIENTS :
Barbecue Butter
1 lb butter
2 teaspoons black pepper (scant)
1⁄4 teaspoon cayenne pepper (scant)
1 1⁄2 teaspoons paprika
1 teaspoon salt
1⁄2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces garlic, finely chopped (1/4 cup)
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1⁄2 teaspoons water

Shrimp:
1 tablespoon olive oil
1 teaspoon olive oil
1 lb shrimp, 16-20 count, cleaned, peeled and deveined
1⁄4 cup chopped green onion
1⁄2 cup dry white wine
sourdough bread, for serving


INSTRUCTIONS :
-For Barbecue Butter -- Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.

-For Shrimp -- Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

-Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.

-Serve immediately in a bowl preheated to 160 degrees F.

Oklahoma Joe's Smoked Beans

INGREDIENTS :
1 #10 can of beans
2 15 ounce cans of black beans
2 15 ounce cans of red kidney beans
18-20 oz of BBQ sauce
1 red onion, finely chopped
1 yellow pepper and one red pepper, chopped
1 serano pepper (substitute jalapeno)
2 lbs brown sugar
1 lb of smoked brisket, chopped
1 cup bourbon

INSTRUCTIONS :
-Combine all ingredients in a large aluminum foil tray (I suggest stacking 2 or 3 trays on top of each other for stability)
-Mix together well
-Place on a smoker at 325 for 1 hour
-Remove from the heat and serve

Breakfast Biscuit Casserole

INGREDIENTS :
5 eggs
1/4 cup milk
16 oz refrigerated biscuits
1 cup shredded cheddar cheese
1 1/2 lb sausage, bacon, or ham
1 totaste season

INSTRUCTIONS :15 minutes
-Preheat oven to 350°F
-Mix eggs and milk in large bowl
-Cut each biscuit into fours
-Add biscuits to bowl
-Cook meat and season and add to bowl
-Add cheese to bowl
-Mix all up and pour into greased 9x13 pan
- Bake for 30 minutes or untill no longer runny and biscuits are browned

Chicken and Dumplings from Scratch

INGREDIENTS :
Stew:
1 4-pound whole chicken
3 quarts water
3 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 teaspoon salt
¼ teaspoon freshly ground black pepper
10 garlic cloves, peeled
4 thyme sprigs
2 bay leaves
¼ cup all-purpose flour (about 1 ounce)
2 teaspoons cornstarch
3 tablespoons heavy cream

Dumplings:
¾ cup 1% low-fat milk
1 large egg
1½ cups all-purpose flour (about 6¾ ounces)
1 tablespoon baking powder
1 tablespoon cornmeal
½ teaspoon salt

Remaining Ingredients:
1 tablespoon fresh chopped parsley
Freshly ground black pepper


INSTRUCTIONS :
-To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through sieve into a large bowl; discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.

-Pour stock into 2 zip-top plastic bags. Let stand 15 minutes. Working with one bag at a time, snip off 1 bottom corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).

- Heat a cast-iron skillet over medium-high heat 5 minutes. Lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add ⅔ cup stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thick. Reduce heat; stir in cream. Add chicken; keep warm over low heat.

-To prepare dumplings, combine milk and egg in a medium bowl. Lightly spoon 1½ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, cornmeal, and ½ teaspoon salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.

-Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook 3 minutes or until dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter. Keep warm. Repeat procedure with remaining dumpling batter.

- Remove pan from heat; slowly pour stew over dumplings. Sprinkle with parsley and freshly ground black pepper. Serve immediately.

RANCH PASTA SALAD

INGREDIENTS :
Servings 10
  1 (16 ounce) bottle Hidden Valley® Original Ranch® Dressing
2 -3 cups rotini pasta
  1 green pepper, chopped
  1 small red onion, chopped
  2 cucumbers, chopped
  2 tomatoes, chopped (I use Roma)
  1 tablespoon salad seasoning (seasoning isle)

INSTRUCTIONS :
- Cook pasta.
- Drain and rinse under cold water until noodles are cold.
- Put cold noodles into bowl.
- Pour Ranch dressing over and coat noodles.
- Chop pepper, red onion, cucumbers and tomatoes and add to bowl.
-Add Salad Seasoning and mix together.
-Refrigerate until time to serve.

Loaded Potato and Buffalo Chicken Casserole

INGREDIENTS :
2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
  1/3 cup olive oil
  1 1/2 teaspoons salt
  1 tablespoon fresh ground pepper
1 tablespoon paprika
  2 tablespoons garlic powder
  6 tablespoons hot sauce
Topping -
  2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

INSTRUCTIONS :
-Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
-In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
-Add the potatoes and stir to coat.
-Add the potatoes to a greased baking dish.
-When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
-Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. -Allow to marinate as the potatoes bake.
-Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
-Once the potatoes are fully cooked add the marinated chicken.
-Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
-In a large bowl mix all the topping ingredients together.
-Top the raw chicken with the topping.
-Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
-Serve with extra hot sauce and/or ranch dressing.

Amish Crazy Quilt Pie

INGREDIENTS :
2 cups milk, may use lower fat
4 large eggs
1/2 cup all-purpose flour
1 cup sweetened flaked coconut
1 cup granulated sugar
1/2 cup butter, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract

INSTRUCTIONS :
Place all ingredients into a blender, put blender on medium speed and count to ten -
pour into a 9" deep dish pie pan.
during the baking process, the flour drops to form the crust.and the remaining ingredients will form the filling --.
Bake at 350* for 45 minutes.

EASY BREAKFAST CASSEROLE

INGREDIENTS :
2 cups dry chicken stove top stuffing mix ( from the canister)
2 cups milk
1 1/2 cups cubed ham ( or use Bob Evans Sausage, cooked, drained well, and crumbled)
6 eggs, beaten
1 cup cheddar cheese, shredded
1/2 teaspoon salt

INSTRUCTIONS :
Preheat oven to 350 degrees Fahrenheit.
Lightly grease a 9 x 12 baking dish.
Mix all the ingredients together.
Pour into prepared baking dish.
Bake for about 45 to 50 minutes or until set.

NEW YORK CHEESECAKE

INGREDIENTS :
 15 graham crackers, crushed
 2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
 1 cup sour cream
 1 tablespoon vanilla extract
 1/4 cup all-purpose flour

INSTRUCTIONS :
-Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
-In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Golden Oreo Strawberry Cheesecake Bars

INGREDIENTS :
3 Tbls unsalted butter, melted
24 golden oreos, divided
1¼ Cup strawberries, medium dice
1 Tbls sugar
1 Tbls water
2 tsp lemon juice, fresh squeezed
½ tsp cornstarch
8 oz cream cheese, softened
⅓ Cup sour cream
⅓ Cup sugar
½ tsp vanilla extract
1 large egg

INSTRUCTIONS :
- Preheat oven to 350 degrees. Place half the golden oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
-Press crumbs into a 8 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
-Place strawberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
- Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
- Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
-Pulse until smooth and combined. Place on top of oreo crust.
- Pour half of the strawberry sauce on top of cheesecake. Use remaining sauce however you wish, I like adding it to lemonade, yum! Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
-Take out of oven and let cool on a wire rack. Crush remaining oreos and sprinkle on top, gently pushing into the bars.
- Place in a fridge covered and let set for at least 3 hours until cutting into squares.
- Take out of pan and cut into squares. Serve and enjoy!!

Apple Pie Bread

INGREDIENTS :
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup buttermilk
2 tsp baking powder
2 eggs
1 tsp vanilla extract
2 cup all-purpose flour
1/2 tsp apple pie spice
1/2 tsp salt
2 cup peeled and diced granny smith apples

Streusel Topping
1/4 cup packed brown sugar
1/2 tsp cinnamon
3 tbsp all-purpose flour
2 tbsp butter, softened
1/3 cup chopped pecans (optional)

INSTRUCTIONS :
- Preheat oven to 350°
-Grease the bottom and sides of a 9x13 inch loaf pan. If using a glass loaf pan, bake at 325°
-In a large bowl beat the butter and sugars together until combined. Add the buttermilk and baking powder; and beat until combined.
-Add eggs and vanilla; and beat until combined. Add flour, apple pie spice and salt; beat until combined.
-Toss the apples in a bit of flour before adding to the batter. By hand stir in the apples.
- Pour batter into prepared pan and spread evenly. Prepare the streusel topping. In a small bowl combine the brown sugar, cinnamon and flour. Using a pastry blender or fork cut in the butter until it resembles coarse crumbs.
-Stir in pecans and sprinkle topping over batter. Bake for 1 hour or until a wooden toothpick inserted near the center comes out clean.
- Cool bread in pan on a wire rack for 10 minutes. Remove from pan and cool completely.
how to cook Apple Pie Bread recipe
- Another use for this bread is french toast! Put in fridge overnight to get cold. Slice thick the next morning and make some hellacious french toast!