RECIPE PAGE 1

 What you need

• 1 pound of chopped meat
• 1 bottle of Kraft's Original BBQ Sauce
• 1 tablespoon of cayenne pepper
• 1 tablespoon of black course pepper
• 1 large red onion (finely chopped)

What you do

Brown meat and DO NOT drain - add rest of ingredients - simmer in pot for 30 minutes while stirring occasionally (cut down on cayenne pepper if spicy hot is not your thing).

The ingredients

• 1 package of lemon cake mix (Moist Deluxe will work)
• 1 package of lemon instant pudding mix
• 4 eggs
• 1/2 cup of oil
• 1 1/2 cups of orange juice
• Zest of one lemon (If you wish... I do!!!)

Hey, do this

• Preheat the oven to 350 degrees and then grease your bundt pan
• Beat all ingredients together while leaving 1/2 cup of the above mentioned orange juice aside for later
• Bake for approx. 55 min.
• Remove from oven and pour the remaining 1/2 cup of orange juice gently and evenly around - now let the cake cool slightly and remove from pan
• Glaze if desired - enjoy!

  Make dressing first - Whisk together:

• 1 cup of mayonnaise
• 1/4 cup of vinegar
• 2 tablespoons of Dijon Mustard
• 2 teaspoons of salt
• 1/2 teaspoon of ground pepper
• 3 tablespoons of sugar (yes, sugar)
• 1 cup diced celery
• 1/2 cup grated carrot
• 3/4 cup diced red bell pepper
• 1/2 cup chopped green onion
• 1/4 cup diced poblano pepper
• 1/4 cup diced orange or yellow bell pepper

 Ok, here we go!

Refrigerate the dressing right now... go do it!  Cook 16 oz. of pasta (I recommend CELLENTANI type noodles).  Drain but DO NOT rinse.  After draining for some 5 minutes, transfer to a large bowl to cool to room temperature.  Pasta should be sticky.  Now pour the dressing over the pasta and stir until well combined.  Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best... trust me).  When ready to serve, toss with a heaping tablespoon of mayonnaise, a tablespoon of water and a teaspoon of lemon juice.  A teaspoon of sugar at this point doesn't hurt!

Get this:

1 lb. of ground sausage (Jimmy Dean is fine)
4 cups of milk in total
3 tablespoons (heaping) of flour
1 teaspoon of salt
1 tablespoon of black pepper (yes... tablespoon)
4 or so splashes of Worcestershire Sauce

Perform this:

• in skillet, brown the sausage and DO NOT drain the grease.
• when sausage is almost all browned, add the flour and stir for about 1 minute.
• add 2 cups of milk (whole milk is best) and mix in until all thickens.
• add another cup (1 cup) of milk and again stir until all thickens up.
• now add the last cup of milk along with the salt, pepper and 4 splashes of Worcestershire Sauce.
• stir until all thickens up.
• Place on top of biscuits and eat it!

Note:  Make this for dad on father's day.  Heck, make it anytime... it's just that &%#@ing good!!!

Don't be lazy, go to the store and get:

• ​All Purpose Flour (2 cups)
• ​Salted butter (3/4 cup and melt it)
• Regular Sugar (1/4 cup)
• ​Brown Sugar (1 1/4 cup loosely packed)
• Vanilla Extract (1 teaspoon)
• ​Milk (1/4 cup)
• ​Chocolate Chips (1 cup)

 I said not to be lazy.  Perform these simple steps:

1. Mix regular and brown sugar together in large bowl
2. Add melted butter to the sugar mixture and mix
3. Add vanilla extract and mix
4. Add the milk and mix it in
5. Add the flour half at a time and mix in until all combined
(Best to cook flour on baking sheet 7min. 350 degrees)
6. Fold in the chocolate chips
7. Roll into balls
8. Place in refrigerator for at least 3 hours before serving and ENJOYING !!!

Ingredients:

• ​5 or six chicken breasts (I use thinner ones)
• 1/2 cup low fat mayonnaise
• 1/4 cup low fat milk
• Parsley
• 2 cups PANKO seasoned bread crumbs
• 1 cup Parmesan cheese

Directions:

• ​Preheat oven to 350 degrees​
• Mix PANKO crumbs and Parmesan Cheese and set aside in a bowl
• Mix mayo, milk and parsley in a separate bowl
• dip chicken in mayo / milk mixture and then press both sides firmly into the bread crumb / cheese mixture.
• Place chicken breasts onto a cooking sheet (I place a raised tray on it first so heat can properly get under the chicken)
• ​Cook until chicken is thoroughly cooked (about 30 minutes)

Ready, Set, Go!

• In large bowl, place 2 packages of softened LITE cream cheese (16 oz total)
• 2 tablespoons of brown sugar
• 1/2 teaspoon of cinnamon
• Teaspoon of vanilla extract
• 2 Teaspoons of molasses
• 2 Tablespoons of honey

Mix all ingredients well and then stir in chopped walnuts.  Chill it and then spread it! 

THIS IS NOT A DIP!!! 

IT IS A SPREAD!!!

JUST SAYING...

Preheat a griddle to about 250 - 275 degrees (or you can cook them on the grill).

Mix by hand until thoroughly blended:

• 1 to 1.25 lb. of Jennie O lean ground turkey meat
• 1 cup of Monterey Jack (or the like) shredded cheese
• 2 medium sized scallions chopped
• small handful of chopped cilantro (this is a must)
• just under a 1/2 cup of panko bread crumbs (I use seasoned)
• salt, pepper, Mrs. Dash (all to taste)
• 
  

Form into 4 to 5 patties and on the griddle, cook for about 10 to 12 minutes flipping the patties every 2 minutes or so.  Check internal temperature for safety - 165 degrees F.

- ketchup on bottom of bun with mayo on the top bun - 

Rub the ribs well with a nice rub mix.

Place in slow cooker and pour 2 liters of Coca-Cola or Dr. Pepper down the sides so as not to wash off the rub mix.

Cook on low for about 6 hours.

Put ribs on a baking sheet and baste with BBQ sauce - both sides.  

​Put under oven broiler for a few minutes each side.  Keep an eye out so they DO NOT burn!

This is soooo easy!
Using a chopper, chop an entire package of Oreo cookies (the entire cookie... yes, that means the cream center too) into fine crumbs.  Place in a large bowl and add one softened package (8 oz) of cream cheese.  Mix first by hand and then with a hand mixer until very well combined.  

Roll mixture into balls and place on a parchment lined sheet. Place in freezer for about an hour.

Melt about 2 cups of white chocolate in a medium sized bowl. Drop the Oreo ball into the white chocolate and coat it.  Place back on the parchment lined sheet and immediately sprinkle with Oreo dust or colored sugar crystals as you do each one (they set and firm too fast to do this after coating all balls)

Ingredients:
3 lbs of Red Skinned Potatoes, scrubbed and cut into chunks
1/2 cup of Unsalted Butter, softened at room temperature
1/2 cup of Cream Cheese, softened at room temperature
1/2 cup of Freshly Grated Parmiggiano
about 3/4 of a cup of Whole Milk
1/4 cup of Chopped Chives
Salt and Pepper, to taste 

 Process,
1) Fill a large pot with water and sprinkle in a good pinch of salt, add the potatoes and bring to a boil. Cook the potatoes for about 20 minutes or until soft and tender.
2) Drain the potatoes making sure they are drained really well. 
3) Place the potatoes back in the large pot, place the pot over low heat and mash them with a potato masher until desired consistency.
4) Add the butter and stir it in until fully melted, then add the cream cheese and parmiggiano along with the salt and pepper. Drizzle in the milk a little at a time and continue to mix until you have creamy yet chunky delicious mashed potatoes. Stir in the chives, turn the heat off and serve right away! 

Ingredients
1 ¾ cups of All Purpose Flour
½ tsp of Baking Powder
½ tsp of Salt
¼ tsp of Baking Soda
1 cup of Unsalted Butter at room temperature
1 cup of Granulated Sugar
1 Egg
½ tsp of Vanilla Extract
½ cup of Granulated Sugar for rolling cookies in 

Preparation
1) Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
2) In a small bowl combine first 4 ingredients and set aside.
3) In a large bowl cream together the butter and 1 cup of sugar, add the egg and vanilla and mix until creamy and combined.
4) Add the dry ingredients and mix until everything incorporated.
5) Using a small (1 Tbsp measuring) cooking scoop or just using a tablespoon, form your cookies and roll them around in the extra sugar. Place them on your prepared baking sheet a few inches apart and bake for about 16 to 18 minutes rotating the baking sheet once.
6) Let cool on baking sheet for 5 minutes and remove to a wire rack to cool completely. 

* INGREDIENTS *  

• 5 Cups of Tapioca Starch!!!
• 2 Eggs
• 2 cups of Whole Milk
• 1/2 cup Vegetable Oil
• 2 tbsp Fine Salt (I like mine with 2 tbsp fine salt if you like less salty use 1 tbsp) Be exact on your tbsp use a measuring method don't guess with salt!
• 2 cups Mozzarella Cheese
• 1 cups Parmesan Cheese (4oz)

Note:  It MUST MUST MUST be tapioca starch.  Though not always easy to find, we have located it in our nearby Asian and Mexican food supermarkets.  Good Luck!

 Ingredients (Makes 3 cups of sauce)

• ​2 cups of mayo​
• 1/4 cup of prepared horseradish (hot or extra hot works)
• 1 teaspoon of kosher salt
• 1 1/2 teaspoons of freshly ground black pepper
• ​1/2 teaspoon of cayenne pepper
• 1/4 teaspoon of garlic powder
• 2 teaspoons of yellow mustard
• juice of one lemon
• ​1/2 cup of apple cider vinegar 

 Directions:

• ​Whisk ingredients together​​​​
• ​Refrigerate
• Yea, that's it.

Photo above is a quick look BEFORE going into the oven.  So just imagine how it will look when it comes out!!!

Ingredienti Necessari:

• ​A fresh French or Italian bread 
• 4 oz softened cream cheese or Mascarpone
• ​1/3 cup of prepared pesto
• 1 cup shredded mozzarella cheese
• Parmesan cheese is optional (but I think it's kinda necessary)

Indicazioni:

• ​Preheat oven to about 350 to 400 degrees​
• You may simply cook this on the grill if you like
• Cut bread into slices (just over an inch or so will do) and then return bread to its original shape (this is like an art project!)
• Mix together the cream cheese and the pesto
• Spread the mixture on each slice of bread and top with shredded cheese (adding a healthy dose of parmesan cheese between the pesto mixture and shredded cheese never hurts)
• Rearrange the bread back to its original form (so mixture is squished between each bread slice - like an accordion) and place on a large sheet of aluminum foil that you lightly sprayed with non stick spray
• Wrap it up and cook for approx. 15 minutes covered and then an additional 15 minutes uncovered.
• ​Keep an eye on it so it doesn't burn.

 Ingredients:

• ​about 24 Lady Finger Cookies
• 5 cups of raspberries
• 2 cup of blueberries or enough to cover top of cake
• 1 1/3 cup Mascarpone Cheese
• 1/4 cup & 1/2 cup confectioners sugar 
• 1/2 teaspoon vanilla extract
• pinch of salt
• 1 1/4 cup of heavy cream
• ​1/4 cup of orange juice

 Directions:

• Line an 8 inch spring pan with parchment paper on bottom and cut strips to go along the side so they stick up about one inch from the rim.  (Literally the hardest part of this recipie !!!)
• ​In bowl fold 5 cups of raspberries with 1/4 cup of confectioners sugar and 1/4 cup of orange juice.  Set aside while you prepare the next steps.
• In bowl mix 1 1/3 cups of Mascarpone Cheese with 1/2 cup of confectioners sugar.
• Mix 1 1/4 cups of heavy cream with 1/2 teaspoon of vanilla extract and a pinch of salt.  Whisk this into the Mascarpone cheese mixture until soft peaks form.  Using a mixer is best... by  hand can take about 10 minutes!
• Break up about 12 lady finger cookies (need large chuncks - maybe each cookie into about fourths) and cover the bottom of the spring form pan.
• Layer half the berry mixture on top of the lady fingers and then half of the Mascarpone cheese mixture on top of the berry mixture.  The raspberry mixture will transform the lady fingers into a nice cake texture.
• Repeat the layers (lady fingers, berry mixture, Mascarpone cheese mixture.
• Top with blueberries and refrigerate for at least 4 hours though overnight is best!

 Ingredients:

• ​Hoagie Buns (Fresh!!!)
• Rib Eye Steak Slices (Thin)
• White American Cheese
• Onions Chopped
• Green Peppers Chopped
• Ketchup as a topper

Easy Directions:

• ​Put some oil in hot pan and saute the chopped onions and peppers.  Set aside.
• In same pan, cook the thin Rib Eye Steak and shred it as it cooks.  
• When done add the onions and peppers to the pan and mix all together.
• Place 3 slices of cheese on top and allow it to melt slightly.
• Place the beautiful masterpiece into your slightly TOASTED hoagie bun(s).
• ​Top with Ketchup.

Wait!!!  I like pickles on mine... just sayin'

 You Will Need:

• 16 Nature Valley Oats 'n Honey granola bars, crushed
• ​2/3 cup of toasted coconut
• 1/2 cup of melted butter
• 2/3 cups of sugar
• Two 8 oz. blocks of cream cheese softened
• ​One 14 oz. can of sweetened condensed milk
• ​One 3.4 oz. package of coconut cream pudding mix
• ​One 8 oz. container of extra creamy whipped topping
• ​One 8 oz. can of loosely drained crushed pinapple
• Non stick cooking spray

You'll Do This:​​​​​​

• ​In large bowl stir together the granola, toasted coconut, butter and sugar
• Press half the mixture into a well sprayed 9x9 - inch baking pan
• Using a mixer, blend the cream cheese, sweetened condensed milk, coconut cream pudding mix and whipped topping until smooth. Now fold in the pineapple until well combined.
• spread this mixture on top of the granola bottom crust and then top with the remaining granola mixture.
• cover in plastic wrap and freeze until firm (6 hours - though overnight is best)
• Let sit out about 30 minutes before cutting and serving

 the stuff you need:

• ​30oz (Two 15 or 15.5oz cans) of ​​​​white kidney beans rinsed & drained
• 1 bunch of chopped Italian parsley or cilantro
• ​6 cloves of minced garlic
• 2 rounded Teaspoons of Dijon mustard
• ​4 Tablespoons of white wine vinegar
• ​6 Tablespoons of olive oil
• Salt, Black Pepper, Cayenne Pepper all to taste

the stuff you do:

• Carefully mix all ingredients
• Refrigerate as I feel it is better cold (just me)

 Items:​​​​

• 5 lbs of meatballs (frozen cocktail size)
• 24 oz of Heinz chili sauce
• 32 oz of grape jelly
• Pinch of cayenne pepper (optional)

Easy to do:

• place frozen meatballs in a slow cooker (crock-pot)
• mix the jelly, chili sauce and pepper in bowl
• pour mixture over the frozen meatballs
• cook on low for about 4 hours

 The Stuff:

• Two 8oz. cans of crescent roll dough
• Two lemons zested and juiced
• Two 8oz Packages of cream cheese
• 1 Teaspoon Vanilla Extract 
• 1/2 cup of white sugar
• Two tablespoons of butter melted
• Three tablespoons of white sugar
• Cooking Spray
• Tin Foil

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.  Bake for 15 min. and let cool down.

Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

30 min. or so in oven until golden brown (Ooooo... Golden Brown!!!)

​Let cool for 25 minutes and cut in squares.  place back in dish and refrigerate at least 1 hours.  Longer is better! Maybe.  IDK.

 Ingredients:

• ​2 Cups of hash brown shreds
• 1 tablespoon of butter
• 1/4 cup of diced onion
• 1/4 cup of BBQ sauce
• 6 slices of fully cooked bacon chopped
• 1/2 cup of shredded cheese (any type or mixture you like)

The Task:

• ​Preheat grill to medium-high heat (feel free to do this in the oven)
• Spray non stick spray on 20" x 18" aluminum foil
• Layer on hash browns, onion, cooked bacon, small butter pieces, BBQ sauce and cheese
• Seal the foil over the mixture well
• Place on grill and cook for some 15 minutes or so turning over half way through
• Don't forget to garnish it with something green before serving!

Spices:

​1 Teaspoon - Black Pepper
2 Teaspoons - Paprika
2 Teaspoons - Ground Sage
2 Teaspoons - Ground Cumin
2 Teaspoons - Ground Turmeric
2 Teaspoons - Ground Chipotle Chile Pepper
4 Teaspoons - Sea Salt
2 Tablespoons - Dry Basil or Oregano
​1 Tablespoon - Maple Syrup
​3 Bay Leaves

More Stuff:

6 Cups - White Long Grain Rice (Jasmine)

8 Cups - Stock or Broth
​1 Can or Bottle - Dark Beer
1 Cup - Tomato Sauce
2 Cans (15.5oz) - Red Beans (Rinsed)

First do this:

Sauté in 2 Tablespoons of Olive Oil:

1 Large Onion Chopped (Small Pieces)
1 Green Pepper Chopped (Small Pieces)
6 Large Garlic Cloves (Minced)

Then this:

• Bring to boil the broth, tomato paste & beer
• Stir in all the spices
• Mix in the sautéed vegetables
• Put this liquid mixture along with the rice and beans into a large rice cooker (Turn On)
• No rice cooker?  Then use 8qt. pot with a lid that has a vent hole
• Cover and cook on LOW for approx. 1 Hour stirring once after 20 min.  (Recover it)

Go Buy:

• 2 Jell-O French vanilla instant pudding boxes
• 3 1/2 cups of milk (NOT 4)
• 8oz container of Cool Whip
• Graham Crackers (a little more than one box needed)
• Container of Pillsbury Chocolate Frosting (or the like)

Your Job:

• Lightly spray a 9x13 in. dish with cooking spray.
• Mix both pudding boxes with milk and let set in refrigerator for about 15 minutes.
• Fold the Cool Whip into the pudding mixture after taking it out of the refrigerator.
• Layer graham crackers completely on bottom (breaking some for complete coverage if necessary... I always need to!).
• Pour 1/2 of the pudding over the graham crackers.
• Layer another section of graham crackers on top of the pudding and ensure complete coverage.
• Pour the last half of the pudding mixture on top of the second layer of graham crackers.
• Layer the third and last section of graham crackers on top of the pudding.
• Now, in about 20 second blasts, nuke the frosting in the microwave so that it is pourable.
• Pour the frosting over the last layer of graham crackers.
• Cover the dish and let it cool in the refrigerator for at least 8 hours.  Truth be told, this tastes better even a day or two after it is made... just saying!!!

  INGREDIENTS

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp smoked paprika (or regular paprika)

DIRECTIONS

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

NOTE:  Makes about enough for 1lb of chicken.  Maybe double up for larger portions and/or dipping!!!

In a medium pot you should mix and heat the following ingredients until it slightly thickens:

• 1/3 cup of low sodium soy sauce
• 1/2 cup of chicken stock (low sodium is fine)
• 3 Tablespoons of rice vinegar (not regular or apple cider vinegar please)
• 2 Tablespoons of hoisin sauce
• 3 Tablespoons of white sugar
• 3 Tablespoons of brown sugar
• 1 Teaspoon of minced ginger
• 1/2 Teaspoon of garlic powder
• 1/4 Teaspoon of red pepper flakes
• 1 Heaping Tablespoon of cornstarch

Seems easy enough!

请享用

YES... WE SAID, "REVERSE!"

Grab some nice filet mignons from your market or butcher.  Well...Go on, go do it!

1. Preheat oven to 250°. Season steak (which should be at or near room temperature) generously with salt and pepper. Transfer steak to a wire rack set in a sheet tray and bake until internal temperature of steak is 125° for medium rare. (If you prefer a more well done steak, adjust timing as necessary for temperature.) Medium well is about 135 degrees.
2. In a medium cast iron skillet over medium-high, heat oil until almost smoking. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 1 minute per side.  Don't forget the sides too.
3. Reduce heat to medium low and add butter, garlic, and rosemary to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Make sure that the rosemary and garlic are submerged in the butter; this will help their flavors meld together. If the steak has any excess fat around the sides, use tongs to hold up the steak on its side and render out the fat. 
4. Transfer steak onto a cutting board and let rest about 10 minutes to lock in the juices. 
5. Slice on a bias against the grain.

Remember the Garlic Butter!!!

Recipe