Beef Lo Mein

Ingredients:

8 ounces Thin Spaghetti; broken in half
1 teaspoon Sesame Oil
1/4 cups Hot Boiled Water
1 tablespoon Beef Better Than Bullion
3 tablespoons Soy Sauce
2 tablespoons Brown Sugar
Oil; for frying
1 pound Beef
2 large Carrots
2 cups Broccoli
1 large Onion
4 Garlic Cloves

Directions:

Cook spaghetti per box instructions. Into cooked spaghetti add sesame oil and stir to combine.

Into hot, boiled water add Better Than Bullion and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside. Using a hot skillet, brown both sides of the beef. Let beef cool and slice it into two inch pieces. Dice carrots, broccoli, and onions into 2 inch pieces.

Add sliced beef into the same skillet, fry until completely cooked. Into the cooked beef, add sauce mixture, cook all together for about a minute, set aside.

Using the skillet, where you've cooked beef, sautee onions until golden brown. Remove from the heat.

In a separate oiled skillet, sautee carrots until softened, add broccoli and cook for about three minutes. Press garlic into the same mixture and remove form the heat.

In a large dish, combine spaghetti, vegetables and beef, together. Toss to combine, serve hot.

Sour Cream Cheese Enchiladas

Ingredients

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Instructions

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Baked Parmesan Zucchini

INGREDIENTS

4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.
Serve immediately, garnished with parsley, if desired.

Applesauce Puffs

Ingredients:

2 c. Bisquick
3/4 c. sugar (divided)
3 t. cinnamon (divided)
1/2 c. applesauce
1/4 c. milk
1 egg
2 T. oil
5 T. melted butter

Directions:

Combine Bisquick, 1/4c. sugar and 1 t. innamon.
Stir in applesauce, milk, egg and oil until well mixed.
Fill greases muffin pan 2/3 full.
Back at 400 for 10 min.
In a bowl mix 1/2 c. sugar with 2 t. cinnamon.
Dip hot puffs in bowl of melted butter and then in bowl of cinnamon and sugar.

Peach & Banana Muffins

Ingredients:

1/2 cup sugar
2 large eggs
1/4 cup oil
2 ripe bananas, mashed
1/2 can sliced peaches, diced
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour

Directions:

1. Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners.
2. Beat together the eggs and sugar for about 3 minutes. Then add in oil, bananas, peaches, and vanilla. Mix until all ingredients are combined.
3. In a separate bowl combine the dry ingredients. The salt, pumpkin pie spice, baking soda, baking powder, and flour. Slowly add the dry ingredients into the wet and mix until combined, be careful not to over mix.
4. Pour the batter into each liner until it's about 3/4 of the way full.
5. Bake at 350 degrees for 15-20 minutes.

This recipe was found off of My Royal Kitchen. She suggests in recipe to use fresh peaches in which I used canned. Turned out just fine. Hope you enjoy!

Sausage Jambalaya

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell peppers
4 cloves garlic, minced
4 tablespoons oil
4 cups chicken broth
2 (14.5oz) cans diced tomatoes, undrained
16oz sausage in 1/2" slices
Cooked rice
2 tsp thyme, crushed
1 tsp dried  basil, crushed
1/2 tsp cayenne pepper
2 bay leaves
optional: 1/2lb baby shrimp or 1 cup shredded chicken

Directions:

Put all ingredients in crock-pot except rice. Cook on LOW for 6 hours. Cook rice separately and serve jambalaya over rice.

Mozzarella Sticks

Ingredients:

16 string cheese, removed from wrappers

1/2 cup flour

2 eggs

3 tablespoons milk

1 tablespoon dried parsley flakes

Canola oil, for frying

Marinara sauce for dipping

2 cups panko bread crumbs

Directions:

Slice string cheese in half for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

 

TO ASSEMBLE:

One by one roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

**Place tray in freezer for 20 to 30 minutes to flash freeze**

TO COOK:

Heat 1 1/2 inches of canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

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.

Pumpkin Cake With Cream Cheese Frosting

Ingredients:

1 (16 oz) can pumpkin
2 cups white sugar
1 cup vegetable oil
1 tsp vanilla
4 eggs, beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup finely chopped walnuts (optional)

Frosting:

1 (3 oz) package cream cheese
6 tablespoons butter, softened
1 tsp vanilla
1 3/4 to 2 cups powdered sugar
3 tsp milk
Chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
3. Add eggs and mix well.
4. Combine dry ingredients, except nuts, and gradually add to pumpkin mixture, beating until well blended.
5. Fold in nuts.
6. Pour into greased 9x13 inch baking dish.
7. Bake 35 to 40 minutes until center tests done.
8. Cool completely before frosting.
9. For the frosting: beat cream cheese, butter, and vanilla until smooth.
10. Gradually add sugar and mix until well combined and smooth.
11. Add milk and beat until the frosting is the spreading consistency you want.
12. Frost cake and sprinkle with nuts if you desire.

Marinated Creamed Cucumber & Onion Salad

Ingredients:

2 lg. cucumbers

1 lg. white onion

1/4 c. white vinegar

2 tbsp. sugar

1/2 c. vegetable oil

1 1/2 c. sour cream

1 tsp. chopped fresh dill

2 tbsp. chopped fresh parsley

Salt & fresh ground pepper

1/2 c. water

Directions:

Thin slice scored cucumber and onion. Place in bowl and pour in vinegar, oil & water. Add sugar, salt, pepper, dill & parsley. Mix well. Let cool for 1/2 hour then drain off all liquid. Add sour cream. Mix well & refrigerate 1 hour.

Banana Pudding Poke Cake

Ingredients:

 1 (10 oz.) box yellow cake mix

Ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) packages instant banana pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

20 vanilla wafers, crushed

Directions:

 Prepare cake mix according to package directions for a 9x13 cake.Once cake comes out of the oven, allow it to cool for just a couple of minutes.Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.

 You want the holes to be fairly big so that the pudding has plenty of room to get down  in there. Be sure to poke right down to the bottom of the cake.

 In a bowl, prepare pudding.Whisk together instant pudding with 4 cups milk.Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.

Pour pudding over cake. Taking care to get it into the holes as much as possible.

 Spread it all out and using the back of the spoon gently push pudding down into the holes.

Put the pudding into the fridge to set and cool.Once your cake has completely cooled, spread on whipped topping.

If you haven't done so already, crush your vanilla wafers.I just place mine in a ziploc bag and crush them with a rolling pin.Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.

 Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. 

I think this cake gets more delicious over time.To me, it's even better the next day so it's a great dessert to make ahead of time.Serve with freshly sliced bananas. Keep refrigerated.

Deep Fried Pickles

• Ingredients
  • 1 jar dill pickle spears
  • 1 cup flour
  • 1/2 cup plain yellow corn meal
  • 1 tablespoon seasoned salt
  • 1 cup milk
  • Vegetable Oil to cook in
  • Ranch Dressing for dipping
• Instructions

Lay out on paper towel to soak up the juice. Dip in milk, then flour, then milk again, then corn meal. Deep fry until golden brown.