EGG SANDWICH

pretty self explanatory

scramble eggs with peppers and onions

turkey bacon

 cheese

 English muffins

  I cook the eggs in silicone forms to give it a round shape.  I cook the turkey bacon in the oven at 350 until crisp.  Add cheese.  Place all on the English muffin.  I, usually, do six at a time and freeze them.  Wrap them in parchment paper and place in freezer bag.  Microwave for 1 minute or place in oven until heated through.

CHILI LIME SALMON

fresh salmon fillet
salt
chili powder
juice of lime
olive oil

Lay salmon on  foil lined baking sheet sprayed with non stick cooking spray in a preheated oven at 350 degrees.  Drizzle with a little olive oil, lime juice and sprinkle salt and chili powder on top.  Bake for about 25 minutes. 

asparagus are posted in post below

SALMON WITH ASPARAGUS

fresh salmon fillet
salt
pepper
olive oil

asparagus


Line a baking sheet with foil and spray with non stick spray.  Lay salmon fillet skin side down.  Place asparagus spears next to salmon.  Drizzle both with olive oil and sprinkle with salt and pepper.  Bake in preheated oven at 350 degrees for about 25 minutes.

POTATO PANCAKES

left over mashed potatoes
shredded cheddar cheese, or any flavor.
bread crumbs
oil for frying


Mix potatoes, cheese, and bread crumbs together and form patties.  Coat patties in more breadcrumbs and fry in a little oil until crispy and warmed through.

MISSISSIPPI POT ROAST

2 -3  pound roast
1 stick butter
1 pkg. dry ranch seasoning mix
1 pkg. dry au jus gravy mix
6 whole pepperocini peppers

Place roast in crock pot.  Sprinkle ranch and gravy over pkt. over roast.  Place stick of butter on top.  Put peppers on top.  Cover and cook on high about 6 hours. 

ASPARAGUS QUICHE

• 2/3  cup half-and-half
• 3   eggs
• 1   refrigerated pie crust (from a 15-ounce package)
• 1   box (10 ounces) frozen asparagus, thawed
• 4   ounces dill-flavored Havarti cheese, shredded

   

   

   

  1.Heat oven to 400 degrees F. In bowl, mix half-and-half, eggs and 1/4 teaspoon each salt and black pepper.

  2.Fit crust into 9-inch pie plate; flute edges. Cut asparagus in thirds. Brush 1 tablespoon egg mixture over crust; top with asparagus and cheese. Pour remaining egg mixture into crust.

  3.Bake on lower rack at 400 degrees F for 25 minutes. Let cool 5 minutes; serve.

   

  recipe from:  http://www.recipe.com 

CHEESECAKE

For the Crust:

• 4 ounces graham crackers, broken into pieces
• 1/4 teaspoon coarse salt
• 1/3 cup sugar
• 4 tablespoons unsalted butter, melted

For the Filling:

• 2 1/2 pounds cream cheese (5 8-ounce packages), room temperature
• 4 ounces unsalted butter, room temperature
• 8 ounces sour cream, room temperature
• 1 3/4 cups granulated sugar
• 5 large eggs, plus 2 egg yolks
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Directions

1. Step 1

   Preheat oven to 375 degrees with rack in lower third of oven.

2. Step 2

   Butter the bottom and sides of a 9- by 13-inch springform pan. Line the sides of the pan with 4-inch-high strips of parchment and butter the parchment.

3. Step 3

   In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

4. Step 4

   In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

5. Step 5

   Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

6. Step 6

   Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

7. Step 7

   To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
   
   
   I added my raspberry puree to half of the cheesecake batter. 
   
   
   Recipe from:http://www.marthastewart.com
   
   

LIMA BEANS A.K.A BUTTER BEANS

dry lima beans
potatoes (however many you like) cleaned, peeled and chopped
butter (1/2 - 1 stick )
salt and pepper ( to taste )

Soak beans overnight.  The next morning, rinse and drain the beans.  Put in pot and cover with water by an inch or two.  Cook according to package.  When almost done add chopped potato, butter and salt and pepper to taste.

Some people add ham or a ham bone. 

CHOCOLATE RASPBERRY CAKE

chocolate cake mix
raspberry puree (recipe follows)
cool whip chocolate frosting

Make cake according to package.  I used 2 9 inch pans.  Let cool.  While the cake is cooling you can prepare the raspberry puree. 

18 oz. frozen raspberries, thawed
1/2 cup sugar
2 tbsp. cornstarch

Puree the berries in a blender or food processor. Put into a saucepan and add sugar and cornstarch, heating over medium heat until it comes to a boil, stirring constantly. Once the mixture thickens, take it off the heat and let it cool.

When cake and puree has cooled spread puree in between the two layers of cake.  I wouldn't push down too much, as the puree may ooze out.  Place cake in fridge to let set more.  Frost and eat.  

PINEAPPLE BETTER THAN SEX CAKE

1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package vanilla pudding mix
1 tub non-dairy whipped topping
flaked or shredded coconut (toasted)

Directions:
1. Grease and flour a 9x13 inch cake pan, bake the cake according to package directions.
2. Put holes into the top of the cake (use toothpicks or wooden skewers)
3. Mix pineapple and sugar then pour over cake.
4. Cook the pudding according to the package directions and pour over cake. Chill in refrigerator.
5. Spread whipped topping over cake and sprinkle coconut on top.
6. Keep refrigerated.

BISCUITS

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

 Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.

Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes).

CREAM CHEESE MASHED POTATOES

potatoes (partially peeled)
milk
butter
cream cheese
salt and pepper

Cut potatoes into chunks and boil until fork tender.  Drain and mash to desired texture.  Add milk, butter, cream cheese and salt and pepper.  All to taste. 

MEATLOAF

1 lb. ground beef
1 egg
1 box stuffing mix
1 cup water
1/2 cup diced peppers and onions

Mix all together and put in baking dish.  Cook at 350 degrees for 45 minutes.

CHOCOLATE BLISS

1 chocolate cookie pie crust
1 large box of instant chocolate pudding ( I use sugar free )
1 1/2 cups skim milk
1 8 oz. tub of fat free cool whip
Reese's peanut butter cups, Heath bar, Butterfingers, as much as you like  ( chopped in small pieces )

In a mixing bowl, mix pudding and milk together.  Fold in cool whip.  Add chopped candies.  Pour into crust and freeze.

CINNAMON BREAD

This stuff is so addictive.  Yuuuummmmm!

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

 

 

2/3 cups sugar

2 teaspoons cinnamon 

Cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake at 350 degrees for 45-50 min.  or until toothpick tester come clean.  

Cool in pan for 20 minutes before removing from pan.

 

 Recipe from:  http://www.redflycreations.com

RED VELVET CAKE BALLS

1 box red velvet cake mix
1 16 oz. can of cream cheese frosting
1 1b. of candy coating, like the candy melts at Michaels
decorations of choice

Prepare cake mix according to package and bake in 9x13 inch pan.  Let cool overnight.  When cooled, crumble cake into fine crumbs.  Mix in 3/4 - 1 can of frosting thoroughly.  Do not overwork but cake should hold together when you form balls.  Make 1 inch balls and place on a parchment lined tray.  Chill in fridge for 2-3 hours.  Melt candy coating and place balls in to coat one at a time.  Place balls back on tray.  While coating is still wet, sprinkle with decorations.  Chill in fridge another 20 - 30 minutes.  They are ready to eat.

Recipe from:http://www.justapinch.com

STRAWBERRY CHOCOLATE CHIP COOKIES

• 1 box (18.25 oz) strawberry cake mix - I used Duncan Hines
• 1 teaspoon baking powder
• 2 large eggs
• 1/3 cup vegetable/canola oil
• 1/2 teaspoon vanilla extract
• 1 and 1/4 cup semi-sweet chocolate chips - I used special dark chocolate chips

1. Preheat oven to 350F. Line large baking sheet with parchment paper. Set aside. 
2.  In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
3. Drop rounded balls of dough onto prepared baking sheet.  Make sure the balls of dough are taller than they are wide. 
4. Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. 

recipe from:http://sallysbakingaddiction.com

CHOCOLATE COBBLER

• 1 cup all-purpose flour
  
  
• 2 teaspoons baking powder
• ¼ teaspoons salt
• 7  tablespoons cocoa powder, divided
• 1 ¼ cup sugar, divided
• ½ cup milk (I used soy)
  
  
• ⅓ cup melted butter (I used Earth Balance)
• 1 ½ teaspoon vanilla extract
• ½ cup light brown sugar, packed
• 1-½ cup hot tap water

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. Do not stir!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes. Serve with homemade ice cream using the gooey sauce to spoon over all.

recipe from: http://www.beckybakes.net

CHICKEN FRIED RICE

2 bags of white minute rice 
2 chicken thighs
2 tbsp canola oil
2 tsp minced garlic
1 cup frozen peas and carrots
1 small onion, chopped
2 eggs, slightly beaten
1/4 cup soy sauce
2 tbsp HOT AND SPICY SZECHUAN STIR FRY SAUCE (optional )
 bean sprouts (optional )

Boil rice according to package.  Drain and set aside.  Cut chicken thighs into bite size pieces and saute in oil until cooked through.  Put on plate and set aside for later.  Saute onion, peas and carrots until heated through and onions are translucent.  Add garlic and mix.  Push veggie mix to one side of pan.  Add egg to pan and scramble.  Mix egg and veggies together.  Add chicken and rice and mix thoroughly.  Add soy sauce and szechuan sauce and mix. 

POTATO SOUP

4 potatoes, peeled and cut in small pieces
1/2 can chicken broth
1/2 cup half and half
4 oz. cream cheese
salt and pepper, to taste

Put potatoes in pot and cover with water.  Boil until fork tender.  Remove some of the water.  Puree to desired consistency.  Add chicken broth, half and half, cream cheese and salt and pepper.  Simmer until cream cheese has been incorporated.  Garnish with shredded Cheddar cheese, green chive and crumbled bacon.