K, these are all my favorite recipes
Posting for all to enjoy and so I have a thread to reference to for those that ask
Buffalo Chicken Dip
Ingredients
16oz boneless chicken breast cubed
1 package cream cheese, softened
1 cup Sour cream
3/4 cup Franks Red Hot Sauce
1 1/2 cups shredded Cheddar cheese (not store bought shredded, shred yourself)
1 bunch celery, cleaned and cut into 4 inch pieces
Tostitos
Directions
Sautee chicken in hot sauce in a skillet over medium heat, until cooked through, drain. Stir in 1/4 cup franks red hot sauce and 1/4 cup franks buffalo wing sauce, cream cheese, then sour cream. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker or a glass pan for baking in the oven. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and tostitos.
Now that's the recipe online, but tweaked to how I make it. I also add about a tsp of chili powder and cayenne to kick mine up a notch. Then some hot sauce from the little bottles that are super spicy. It's really a recipe that once you make it a few times you adjust to how you like it. Spicy or mild, extra cheesy or a bit less. Etc. Hope you enjoy! It's always a hit and is delicious.
P.s. You can also use Ranch dressing or Bleu cheese dressing instead of sour cream
Lemon Garlic Tilapia
Ingredients
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
I also like to make tilapia by following the same steps but sprinkling old bay, salt, pepper, and garlic powder over top of them. Delicious!
Brisket with BBQ sauce
Ingredients
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
NY Cheese cake
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
Directions
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.
Italian Pasta Salad, HUGE hit
Ingredients
1 (16 ounce) package rotini pasta
1 cup Italian-style salad dressing (or more according to dryness and taste)
1 cup creamy Caesar salad dressing (same as above)
1 cup grated Parmesan cheese (same as above)
1 orange, red, or green bell pepper, diced
1 red onion, diced ( I don’t personally use this)
2 broccoli bunches (chop the stalk off and cut the florets to bite size)
1 package cherry or grape tomatoes (cut in half or quartered depending on size)
1 16 oz block off sharp cheddar cheese (cubed to bite size)
Directions
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine all ingredients. Mix well and serve chilled or at room temperature.
With this recipe I always add more of nearly everything but pasta. It makes a lot so it’s great for parties and everyone always loves it. Usually it’s best to make the day before or several hours before eating so it has time to sit in the refrigerator and soak all the juices up. I also add more of each dressing prior to serving it.
Baked Ziti
Ingredients
1 (16 ounce) package ziti pasta (or whichever you prefer. I use
Mostaccioli}
24 large tub of ricotta cheese (whole milk or 2%, not skim, makes it watery)
1 pound shredded mozzarella cheese
1 lb of browned ground beef seasoned with garlic powder, salt, pepper (optional)
2 (32 ounce) spaghetti sauce
1/4 cup grated Parmesan cheese or more
Directions
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
Cook ground beef until browned. Season with garlic powder, salt and pepper while cooking.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, browned ground beef, and 1 jar spaghetti sauce.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
Bake in preheated oven for 30 minutes or until bubbly; let stand for 15 minutes before serving.
I also top mine with mozzarella and uncover it when there’s about 10mins left to cook. I layer the bottom with sauce before adding the ziti mixture, then top with more sauce and then mozzarella and parmesan. Delicious.
Banana Nut Bread
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter or margarine
2 cups white sugar
2 cups mashed overripe bananas
4 eggs, beaten
1 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
You can opt to leave the walnuts out. I tend to make 1 loaf with and 1 without.
Chicken w/ Sun dried tomatoes served over Penne pasta or Rotini’s
Ingredients
16 ounces rotini pasta (any past you want really, I use penne often)
4 skinless, boneless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 cloves garlic, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
3/4 cup chopped sun-dried tomatoes
1 cup grated Parmesan cheese
Directions
Marinate boneless chicken over night in sun dried tomato vinegarette (you can buy it premade at the store by kraft dressings) this step is optional.
Cook and drain pasta as directed.
While pasta is cooking, in a 5-quart pot, heat olive oil and saute cubed chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.
Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.
This is soooo good. But best eaten right away! If you do reheat in the microwave keep it covered so it doesn’t dry out.
Chicken and spaghetti
Ingredients
4 Chicken thighs, 2 Chicken quarters OR 2-3 pieces of boneless chicken
2 Jars or Cans of 4 cheese spaghetti sauce
1 cup parmesan cheese
16 oz Angel Hair pasta (or whatever you prefer to use)
2 tbsp Olive oil
1. Heat olive oil in large pot, brown both sides of chicken.
2. Add in Spaghetti Sauce and cover. Simmer over low heat for approx 30-45 mins or until chicken is cooked thoroughly.
3. While Chicken is cooking boil a large pot of water for Spaghetti. Add appropriate portion for the dinner you are serving and cook 8-10 minutes.
4. Remove chicken and let cool, then remove from bone and add back to sauce. If you used boneless chicken you can cube this up before cooking it and completely eliminate this step.
5. Serve chicken and sauce over spaghetti, topping it with parmesan cheese!
Bombshell Fudge Brownie Bars
Ingredients
1 cup butter, melted
2 cups white sugar
1 cup brown sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
These are seriously the best brownies I’ve ever had and will never buy from the store again. They’re like iced fudge bars!
Delicious Chicken Nuggets
1 package boneless chicken breast
3 cups Seasoned Bread Crumbs
2 cups of olive oil (approx.)
2 cups of buttermilk (approx.) (you can make your own butter milk by adding about a capful or 2 of lemon juice to milk)
2 eggs
Cube chicken to about 1/2in of bigger cubes (your call, you can even do chicken tenders)
Put in Ziploc baggie and add butter milk. Let sit over night or at least 4 hours.
Remove from butter milk, dredge in egg, then in bread crumbs.
Heat olive oil over medium heat.
Add chicken to olive oil and cook until no longer pink in center
These are such good chicken tenders and can somewhat compare to chic fila!
Homemade Mac and Cheese baked with ham
About 2 lbs of ham
1 can Campbells Cheese Sauce
1 8 oz block of Colby jack cheese (shredded)
1 8oz block of Sharp orange cheddar cheese (shredded)
˝ block of extra sharp white cheddar cheese (shredded)
1 cup of bread crumbs
˝ cup of milk
16 oz Medium shells or elbows (I find the shells hold the cheese better)
Bake ham according to package. After cooked thoroughly, cut into bite sized pieces
Boil water for pasta, cook 8-10mins. Drain and add back to pot, but keep off burner
Heat oven to 400F
Add campbells cheese sauce and milk to pasta, stir until blended. Add each of the other cheeses one by one and stir. Lastly add ham
Spray 9x13 glass cooking dish with cooking spray. Add mixture to pan. Sprinkle bread crumbs evenly on top.
Cover and bake for 20-30 mins or until bubbly. Remove cover and cook addt’l 10 minutes until top is slightly browned.
Slow Cooker Beef Stroganoff
Ingredients
- 1 pound cubed beef stew meat
- 2 (10.75 ounce) can condensed golden mushroom soup
- 1/2 cup chopped onion
- 1 package of mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- 4 ounces cream cheese
- Salt, pepper, and garlic powder to taste
- 1 beef bouilion cube
- 2 tbsp of sour cream
- Half packet of onion soup mix
Directions
- In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
- Cook on Low setting for 5-6 hours. Sautee mushrooms about half hour before serving and add to pot. Stir in cream cheese and sour cream just before serving.
Make sure you use the campbells golden mushroom soup, not regular cream of mushroom. I serve it over egg noodles.
Slow Cooked Pulled Pork
Ingredients
- 1 (2 pound) pork tenderloin or pork roast (any roast or loin will work)
- 1 (12 fluid ounce) can or bottle root beer ( I just fill until it's half way up the roast
- 1 (18 ounce) bottle your favorite barbecue sauce (add more if needed)
- Salt, pepper, garlic salt and onion powder to taste
Directions
Poke holes through out pork. Season with salt, pepper, garlic salt and garlic powder. Place in slow cooker and pour soda over pork. Cover and cook on Low for 6-7 hours. Uncover drain all or most of root beer. Separate/shred pork. Pour in bottle of BBQ Sauce. Cover and cook another half hour or hour. Serve on desired rolls.
I personally take the root beer that I drained and reduce it on the stove in a pot and add it back to the roast. To do this you just simmer the root beer on low/med until it's thicker. Keep a good eye on it though so it doesn't burn.
I hope you love all of these recipes! If you have any questions at all feel free to ask. I’m always available! Let me know what you think and how they turn out.
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