Chinese Pepper Steak

Ingredients:

1 1/2 lbs boneless beef chunk
3 tablespoons olive oil
2 cloves garlic, minced
1 (16oz) can diced tomatoes
1 medium green pepper, cut in chunks
1 cup water
3/4 cup chopped onions
1/2 cup diced celery
2 tablespoons cornstarch
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Hot cooked rice

Directions:

1. Cut meat into 1/2-inch thick slices.
2. Brown meat in oil in large skillet.
3. Add garlic, tomatoes, and 1 cup water to browned meat.
4. Cover and simmer for 45 minutes, or until meat is tender.
5. Add green pepper, onions, and celery.
6. Cover and cook 15 minutes longer.
7. In a small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
8. Stir into meat mixture and add soy sauce, Worcestershire sauce, and pepper.
9. Cook, stirring, until slightly thickened.
10. Serve over rice.

Pizza Cupcakes

Ingredients:

1 can (8oz) refrigerated crescent rolls
1/2 cup pizza sauce
1/4 cup pepperoni (sliced into 4 pieces)
1/2 cup Italian sausage, cooked and drained
1/2 cup shredded cheese

Directions:

Heat oven to 375 F. Spray regular size muffin pan with cooking spray. Unroll dough; separate into 8 triangles. Press into muffin cups.

In a small bowl, mix sauce, pepperoni, Italian sausage and cheese. Spoon about 2 tablespoons mixture into each dough-lined cup; sprinkle each with additional cheese.

Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve.

Baked Sweet and Sour Chicken

Ingredients:

The Chicken Coating

3-4 boneless chicken breasts

salt and pepper

2 eggs, beaten

1/4 cup canola oil

cornstarch

The Sweet and Sour Sauce

3/4 cup sugar

4 tablespoons ketchup

1/2 cup distilled white vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Directions:

Start by preheating your oven to 325 F. Rinse your chicken breasts in water and then cut into cubes (1 inch works best). Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Fried Rice

Ingredients:

3 cups cooked white rice
3 tablespoons sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

Directions:

On medium-high heat, heat the oil in a large skillet. Add the peas/carrots mix, onion and garlic and stir fry until tender. Lower the heat to medium-low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

Cajun Chicken Pasta

Ingredients:

3 while boneless, skinless chicken breasts, cut into cubes
3 teaspoons Cajun spice (I used Creole seasoning), more to taste
1 pound fettuccine noodles
2 tablespoons olive oil
2 tablespoons butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 of a large red onion, sliced
3 gloves garlic, minced
4 whole Roma tomatoes, diced
2 cups chicken broth
1/2 cup white wine
1 cup heavy cream
Cayenne pepper to taste
Black pepper to taste
Salt to taste
Chopped fresh parsley, to taste

Directions:

Cook pasta according to package directions. Drain when pasta is done. Do not over cook the pasta.

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Best 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do NOT stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook and additional minute. Remove with slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spices, then add salt if needed. Cook over very high heat for several minutes, stirring gently and trying to get the vegetables as dark/black and tender as possible. Add tomatoes and cook for an additional minute stirring gently. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add pepper, cayenne paper, and/or salt to taste. Sauce SHOULD be spicy.

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1-2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down.

Taco Pizza

Ingredients:

1 pound ground beef
1 envelope taco seasoning
1 (10oz) can refrigerated pizza crust
1 (16oz) can refried beans
2-3 cups shredded cheese
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Directions:

Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef and follow package directions.

Unroll pizza crust on a 10x15 cookie sheet. Let dough set at room temperature for 5 minutes. Press the dough over the bottom and up along all 4 sides of the cookie sheet. Bake pizza dough for 8-10 minutes, or until light golden. Remove from oven.

Place refried beans in microwave safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives, and green onion.

Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy.

Store any leftovers in an air-tight container in the refrigerator for up to 2 days.

Homemade Ranch

Ingredients:

1 cup plain Greek yogurt
1/2 cup milk
1 packet ranch dressing mix

Directions:

Whisk together all 3 ingredients and place in container. Chill for one hour before serving.

Perfect Potato Soup

Ingredients:

6 slices thin bacon, cut into 1-inch pieces
1 whole medium onion, diced
3 whole carrots, scrubbed, cleaned, and diced
3 stalks celery, diced
6 small potatoes, peeled and diced
8 cups chicken or vegetable broth
3 tablespoons flour
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt, more to taste
Black pepper to taste
1/2 teaspoon Cajun spice mix
1 teaspoon fresh minced parsley
1 cup grated cheese of your choice

Directions:

Add bacon pieces to a soup pit over medium high heat and cook bacon until crisp and fast is tendered. Remove the bacon from the pot and set aside. Pour off most of the grease, but do NOT clean the pot.

Return pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until potatoes are starting to get tender. Whisk together the flour and the milk, then pour until the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food processer** until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in the cream, then stir in the parsley, reserving a little for garnishment.

Serve in bowls garnished with parsley, grated cheese, and crisp bacon pieces.

** This recipe states to BLEND the soup in a blender/food processer. I tried this and with me holding into the lid as I always do it blew the lid off and went all over me leaving some burns on my arm. My suggestion (what I ended up doing) is taking half the soup out and using a masher or hand mixer **

Easy Cheesy Biscuits

Ingredients:

2 cups of buttermilk biscuit and baking mix
1 1/2 cups of shredded cheese
2/3 cup milk
1/2 teaspoon garlic powder
2 tablespoons butter
2 teaspoons dried parsley
1 teaspoon garlic powder

Directions:

Preheat oven to 400F.
Light spray a baking sheet with non-stick cooking spray.

In a medium size bowl combine:
Biscuit mix
Cheese
1/2 teaspoon garlic powder
Milk

Mix ingredients starting with a spoon and eventually use your hands. When the mixture looks evenly blended use a tablespoon and scoop out the batter into baking sheet. You do NOT have to worry about making them perfectly round.

Let biscuits cook in oven for 10 minutes.

While your biscuits are baking, melt the butter in the microwave. In the same container add:

Dried parsley
Garlic powder

Take biscuits out of oven and spread the butter mixture on top of each one with a brush.

Return biscuits to oven for about 5 minutes.

Sloppy Joes

Ingredients:

2 tablespoons butter
2 1/2 lb ground beef
1/2 whole large onion, diced
1 whole large bell pepper, diced
5 cloves garlic, minced
1 1/2 cup ketchup
1 cup water
2 tablespoons brown sugar
2 teaspoons chili powder (more to taste)
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes (more to taste)
Worcestershire sauce, to taste
2 tablespoons tomato paste (optional)
Tabasco sauce (optional; to taste)
Salt to taste
Pepper to taste

Directions:

Add butter to a large skillet and over medium high heat and melt. Then add ground need and cook until brown. Drain most if the fat and discard.

Add onions, green peppers, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili powder, dry mustard, red pepper flakes, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desires. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle it skillet. Spoon meat mixture over the rolls and topping with a slice of cheese if desired.

Oven Baked Chimichangas

Ingredients:

1 1/2 lb ground beef
1 pkg taco seasoning
1 1/4 cup water
1 teaspoon ground cumin
2 teaspoons oregano
2 tablespoons fresh cilantro
1 (7-8oz) can chopped green chilies
1/2 cup diced fresh tomatoes
2 chopped green onions
1/2 cup sour cream
1/2 cup shredded cheddar cheese
4 tablespoons melted butter
6 four tortillas (burrito size / large)
Cheddar cheese to top

Directions:

Preheat oven to 450 F. Sauté hamburger until cooked thoroughly. Add taco seasoning and stir. Add water and stir. Over medium-low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chilies, tomatoes, and green onions. Simmer until the rest if the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup cheddar cheese.

On sheet pan lay flour tortillas and brush both sides with butter. Spoon 1/6th of the filling into center of tortilla and fold like an envelope (all 4 sides folded to center).

Put tortillas, seam side down on a nonstick sheet pan. Spaced so they do NOT touch.

Bake 20-25 minutes or until golden brown and crisp. Sprinkle with cheese and return to oven to melt.

Top with garnishes.

GARNISHES:
(I used)
Tomatoes, green onions, lettuce, and homemade salsa

You could also use sour cream, guacamole, peppers, etc

Mexican Rice

Ingredients:

1 small bell pepper
1 small onion
1 tablespoon oil
1 can corn
1 cup salsa
1 cup chicken broth
1 1/2 cups rice
Cheddar cheese

Directions:

Cook rice as directed on box.

Cook onion and bell pepper in oil until tender. Add salsa, corn, and broth and bring to a boil. Add rice and let stand 5 minutes. Stir in cheddar cheese, fluff with fork, and serve.

Homemade Vanilla Cupcakes

Ingredients:

3/4 cup butter
3 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 3/4 cup sugar
3 teaspoons vanilla
1 1/4 cup milk
2 1/2 teaspoons baking powder

Directions:

Prior to starting, get the eggs and butter to room temperature. Grease/flour cupcake pan or add cupcake wrappers to pan.

1. Stir together the salt, baking powder, and flour.
2. Preheat oven to 350 F. Beat butter in an electric mixer in high for 30 seconds. Add sugar and beat until combined. Continue to beat and add the eggs. Beat well and add vanilla.
3. Add part of the flour mixture then part if the milk, then beat on low. Repeat until all of the milk and flour mixture have been added. Spread batter into tin.
4. Bake 18-20 minutes until the cupcakes are golden brown and toothpick comes out clean from the center. Cool for at least 15 minutes. Remove from pan and frost.

Chicken & Broccoli Alfredo

Ingredients:

1/2 of 1lb package linguine
1 cup fresh broccoli
2 tablespoons butter
1 1/4 lb skinless, boneless chicken breast cut into 1 1/2 inch pieces
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper

Directions:

1. Prepare linguine according to package directions in saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine mixture.
2. Heat butter in skillet over medium-high heat. Add chicken and cook until well browned and cook through, stirring often.
3. Stir soup, milk, cheese, black pepper, linguine mixture, and chicken in pot and heat until mixture is hot, stirring occasionally. Serve with additional Parmesan cheese.

** I boiled my chicken until almost cooked while I was boiling the noodles, then took out and cut into chunks, and then cooked in butter until browned. **

Homemade Condensed Cream Of Mushroom Soup

Ingredients:

1 tablespoon butter
3 tablespoons flour
1/2 cup any broth (I used beef)
1/2 cup milk
Mushrooms, chopped and sautéed (however much you desire)
Salt and pepper to taste

Directions:

Melt butter in saucepan over medium-low heat.

Stir in flour little at a time until smooth, then remove
From heat.

Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.

Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.

Add salt and pepper to taste.

Pineapple Cheesecake

Ingredients:

8 oz cream cheese, softened
1/2 cup white sugar
2 (15oz) cans crushed pineapple, drained
1 3/4 cup frozen whipped topping, thawed
1 (9 inch) graham cracker crust

Directions:

In a large bowl mix cream cheese and sugar together. Stir in one can of pineapple and whipped topping to the cream cheese mixture. Mix until smooth.

Pour mixture into crust and top with other can crushed pineapple. Cover and chill for 2 hours.

Easy Blender Salsa

Ingredients:

1 (14oz) can diced tomatoes
1 (10oz) can rotel
1/2 small onion, roughly chopped
1 clove garlic or 1/8 tsp garlic salt
1/2 - 1 jalapeño (depends on how hot you want it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
Small to medium handful of cilantro, washed
Juice of 1 lime

Directions:

Put all ingredients in the blender and pulse for 30 seconds or so until are ingredients are finely chopped and salsa is desired consistency.

Taste for seasoning and adjust to taste.

Chill and serve.

Makes quart jar.

Chicken Spaghetti

Ingredients:

8 oz spaghetti noodles
2 cups chopped chicken or 1 large can
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10oz) can rotel
8 oz sour cream
Sprinkling of shredded cheese of choice

Directions:

Preheat oven to 350.
Boil pasta as package directs and drain. Mix all ingredients (except cheese), add to cooked pasta and put it in 9x13 baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and retune to oven to melt.