Chocolate Chip Scones

From my friend KelliSue

4 1/2 c of bisquick baking mix
1/2 c frozen butter, shredded or finely diced. Quickly done on a box grater
1 c sugar
1 T vanilla
1 1/3 c milk

1 C. Chocolate Chips

In a large bowl measure biscuit mix and sugar, add shredded butter and mix gently. Add milk & extract, stir until combined. Add 1 cup semisweet chocolate chips, stir until evenly distributed. Divide dough into 4 equal pieces. With floured hands pat each into a smooth disk 1/2 inch high. Cut into 4-6 wedges and separate then place an inch apart on a cookie sheet. Brush with milk and sprinkle with coarse sugar.
Bake at 450 degrees until lightly golden around the edges, 8-10 min.

Lawry's Coconut Cream Pie

Adapted from
www.jancooks.blogspot.com/

COCONUT PIE SHELL

1/2 c butter, plus more for pie plate
3 c sweetened flake coconut

Lightly butter a 9-inch pie plate and set aside.

Melt the 1/2 c butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.

PIE FILLING

4 egg yolks
3/4 c sugar, divided
3 T cornstarch
1/4 t salt
1/4 c flour
1 can coconut milk
1 1/2 c half-and-half
2 t vanilla

WHIPPED CREAM:
1 c whipping cream
1 T powdered sugar
1 T nonfat dry milk
1/2 t vanilla

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add the coconut milk & stir.

Combine the half-and-half and 1/2 c of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute.

Remove from the heat. Stir in the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.

Pour the filling into the pie shell

Whip the cream with the powdered sugar, dry milk & vanilla until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.

Parmesan Crusted Chicken

Adapted from Longhorn Steakhouse
www.plainchicken.com

4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

Marinade:
1/4 c olive oil
1/2 c ranch dressing
3 T Worcestershire sauce
1 t vinegar
1 t lemon juice
1 T minced garlic
1/2 t pepper

Ranch Spread
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping:
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone or 4 slices

Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done.

While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 T ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve immediately.

Hawaiian Pineapple Coconut Poke Cake

 

Adapted from
www.melissassouthernstylekitchen.com

 

1 French vanilla or Butter cake mix, plus ingredients to prepare
2 -3.4 oz coconut cream instant pudding mix
1-20 oz can crushed pineapple, drained
4 c half & half
16 oz frozen whipped topping, thawed
1 c sweetened flaked coconut
1/2 c macadamia nuts, toasted and chopped

Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan.  (If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.) 
Bake according to directions.

Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large.  Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half.  Whip until the pudding begins to slightly thicken but is still pourable.  Mix 1 cup with the crushed pineapple.  Immediately pour the pudding over the cake and into the holes while the cake is still hot. Spread the pudding with pineapple on top next. Place into the refrigerator and cool until completely set.  Frost with thawed whipped topping.  Sprinkle with 1/2 cup toasted macadamia nuts and 1 cup flaked toasted coconut. Store covered.  Chill well. Yield: 16 pieces

Turkey Lettuce Wraps

Adapted from
www.eatyourselfskinny.com
1¼ lb. fat-free lean ground turkey
1 T olive oil
1 clove garlic, minced
⅛ t ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
3 T hoisin sauce
2 T lower-sodium soy sauce (green top)
1 T rice vinegar
2 t roasted red chili paste
⅛ t salt
12 Boston lettuce leaves

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!

World's Best Lasagna

Adapted from www.cupcakesandkalechips.com

Serves: 12
1 pound sweet Italian sausage
¾ pound lean ground beef
½ c onion, minced
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ c water
2 T sugar
1½ t dried basil leaves
1 t Italian seasoning
2 t salt
¼ t ground black pepper
4 T chopped fresh parsley
12 lasagna noodles (regular or no cook)
16 ounces ricotta cheese
1 egg
½ t salt
¾ pound mozzarella cheese, shredded
¾ c grated Parmesan cheese

In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.
Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
If using regular lasagna noodles, cook according to package instructions and drain.
In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.
To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.
Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Sprinkle with parsley if desired. 
Cover with foil and bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.

Apple Crisp

Adapted from www.tastesbetterfromscratch.com

For the crumb topping:
1/2 c flour
1/2 c old fashioned oats
1/2 c brown sugar
1/2 t baking powder
1/4 t ground cinnamon
dash of salt
1/3 c unsalted butter, diced into small chunks
For the Apple filling:
3-4 large Granny Smith apples, peeled and sliced thin
3 T butter, melted
2 T flour
1 T lemon juice
3 T milk
1/2 t vanilla extract
1/4 c brown sugar
1/2 t ground cinnamon
dash of salt
Serve with Vanilla Ice Cream and Homemade Caramel Sauce
Instructions

Preheat oven to 375 degrees.
In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with Vanilla Ice Cream

Killer Marinated Tomatoes

Recipe from www.butteryum.org 

 

6 large tomatoes, cut into wedges (or equal amount of halved cherry, grape, or pear tomatoes)
3 T fresh parsley, chopped
2 T fresh basil, chopped
1 T sugar
1 1/2 t garlic salt
1 1/2 t seasoned salt
1/2 t ground black pepper
3/4 t dried thyme
3/4 c canola oil
1/2 c red wine vinegar
3 scallions, sliced

Whisk everything but the tomato wedges together in a bowl.
Add the tomatoes and stir to coat.
Marinate at room temperature for at least 2 hours; stirring every now and then. Enjoy!
Store leftovers in the fridge, but allow them to warm to room temperature before serving.

Avacado Black Bean Corn Salad with Cumin Lime Vinaigrette

Adapted from www.averiecooks.com

Salad:
1 15 oz can black beans, drained and rinsed
1 medium ripe tomato, diced (Roma or vine-ripened)
1 medium ripe avocado, peeled and diced for garnishing
3/4 c frozen corn (I rinse it straight from the freezer and add it; I don't cook it)

Vinaigrette:
4 T lime juice
3 T honey
3 T olive oil
1 t cumin
1/2 t salt, or to taste
1/2 t black pepper, or to taste

Directions:

Salad - Combine all ingredients in a large bowl; set aside while you make the vinaigrette
Vinaigrette - Combine all ingredients in a small jar with a lid and shake vigorously (or in a small bowl and whisk together). Taste dressing and make tweaks as necessary according to taste preferences.
Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes, even if salad is kept covered and airtight in the fridge so it may not be as visually appealing. However, I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor.

Sausage Egg & Cheese Breakfast Sliders

Recipe from www.thepinningmama.com

 




2 – 12 roll packages of Hawaiian Sweet Rolls
2 – 16 oz Jimmy Dean Sausage, Original flavor
14 large eggs
1- 11 count package Great Value colby jack cheese slices
1/4 c butter
1/4 c syrup

Spread sausage evenly in the bottom of a 13×9 baking dish and pat down. Scramble eggs in a bowl, then pour into a second 13×9 well greased baking dish and bake at 350F for 18-22 minutes or until the eggs are set and the sausage is 170F.
Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in a 13×9 baking dish.
Layer the sausage, eggs and cheese slices on top and then place the tops of the rolls on top.
Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches.
Melt the butter in a microwave safe dish. Stir in the syrup until it is completely combined and appears creamy.
Brush the syrup mixture over the top of the sandwiches allowing it to drip between the cracks.
Bake at 350F for 10-15 minutes or until heated through and the cheese is melted.
Serve hot, and enjoy!

Eclair Cake



Recipe from www.the-girl-who-ate-everything.com

Crust:
1 cup water
½ cup butter
1 cup all-purpose flour
4 large eggs
Filling:
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
Topping:
1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
Bake for 30 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.

*You can also make this into 2 pies. Press half the batter in each pie pan & bake for 20-25 min. Follow remaining directions.

Old fashioned Goulash

Recipe from www.myincrediblerecipes.com

1 1/2 lbs ground beef
3 t minced garlic
1 large Yellow onion, diced
2 1/2 c water
1/2 c beef broth
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 T Italian seasoning
2 tsp Adobo Seasoning
3 bay leaves
2 tsp seasoned salt
1/2 tsp black pepper
2 c elbow macaroni, uncooked
1/2 c Shredded cheddar Cheese
1 c Shredded mozzarella Cheese

In a large pan, sauté your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
Add garlic & onions & cook until meat is fully cooked.
Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
Cover once again and allow to simmer for about 30 minutes
Once cooked, remove the bay leaves
Add only the cheddar cheese and mix until combined
Add mozzarella right before serving

Almond Coconut Chex Mix

Adapted from www.tastesbetterfromscratch.com
Yield: Makes 10-12 cups

5 cups Chex cereal (Corn, Rice, Wheat or a mixture)
3 cups cup bran cereal or Crispix
1 1/2 cups whole almonds
1 - 2 cups shredded sweetened coconut flakes, to taste
1 heaping cup pretzel sticks
2 cups honey graham bears
For the syrup coating:
1/2 cup butter
1 1/2 cups light corn syrup
1 1/2 cups granulated sugar
1/8th tsp baking soda


Add all the cereals, almonds, coconut, pretzels and honey grahams to a large mixing bowl.
Add butter to a large saucepan over medium heat. Once melted add corn syrup and sugar and stir well to combine. Bring to a boil, stirring continuously. Reduce heat and cook for 3 minutes, stirring. Remove from heat and stir in baking soda. Slowly pour syrup over the chex mix and use a wooden spoon to gently stir to coat the cereal. Allow to cool for a few minutes before eating. Store extra in an airtight container for 3-4 days

One Pan Healthy Sausage and Veggies

Adapted from www.chelseasmessyapron.com

2 cups red potato, cubed small
2 c. fresh green beans, trimmed & halved
1 large head of broccoli, chopped       
11/2 cups chopped bell peppers

8 oz pkg sliced mushrooms                  
2 small zucchini, coarsely chopped
9 oz pkg smoked sausage or kielbasa, cut in coins      
4 T olive oil
1/4 t red pepper flakes
1t paprika
1/2 t garlic powder
1 T dried oregano
1 T dried parsley
1/4 t salt
1/4 t pepper

Serve with: fresh parsley, quinoa/rice, & lots of freshly grated Parmesan cheese

Preheat the oven to 400 degrees
Line a large sheet pan with foil or parchment paper.
Place the veggies (except mushrooms & zucchini) and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Add mushrooms & zucchini. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
Enjoy with rice or quinoa and fresh parsley if desired.

Amish Friendship Cinnamon Bread

1/2 c. butter, softened (I use 1/4 c. butter and 1/4 c. applesauce)
1 c. sugar
1 egg
1 tsp. vanilla
1 c. buttermilk
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Cinnamon Sugar Topping:
1/3 c. sugar

1 tsp. cinnamon

Preheat oven to 350⁰ (325 for glass pan). Cream together butter and sugar. Add the egg and vanilla and mix to combine. Add the buttermilk, flour, baking soda and salt and mix until just combined. Spread half of the batter into a greased 9x5-inch loaf pan. Mix cinnamon sugar topping together & sprinkle 3/4 of the mixture over the top. Gently spread remaining batter over the top and sprinkle with remaining cinnamon sugar mixture. No need to swirl it with a knife, but you can if you want. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in loaf pan for 15-20 minutes, then run a knife around the edge of the pan and invert to a wire rack and cool. 

Makes 1 loaf.