Cheesy Snack Mix

 

Cheesy Snack Mix

Ingredients

• 4 c. popped popcorn
• 2 c. Corn Chex cereal
• 1 1/2 c. sesame sticks
• 1 1/2 c. tiny pretzels
• 8 oz. butter
• 1 tsp. garlic powder
• 1 tsp. mustard powder
• 2 c. crunchy cheese puffs

Instructions

• Melt the butter.  Add the garlic powder and mustard powder.  Whisk to combine.

  Preheat the oven to 325 degrees.
• In a large baking pan, combine the popcorn, Corn Chex, sesame sticks, and pretzels.  Pour the butter mixture over the snack mix and stir.
• Bake at 325 degrees for 20 minutes, stirring after 10 minutes.  Let cool.  Add the crunchy cheese puffs.  Stir to combine.  

Breakfast Egg Muffins

 Breakfast Egg Muffins

12 large eggs

2 T. finely chopped onion

Salt and pepper to taste

For Bacon Cheddar:

1/3 c. cooked bacon, chopped

1/3 c. shredded cheddar cheese

For Garlic Mushroom:

1/3 c. sliced mushrooms, sautéed in olive oil

1/3 c. red bell pepper, diced

1/2 tsp. garlic powder

Preheat the oven to 350 degrees.  Lightly spray a 12-cup muffin tin with nonstick oil spray.

In a large bowl, whisk the eggs and onion together.  Season with salt and pepper to taste.

Use the Bacon Cheddar ingredients in 6 of the muffin tins and use the Garlic Mushroom in the remaining 6 muffin tins.  Add the egg mixture to fill each muffin tin up almost to the top.

Bake for 15-20 minutes until set.  Let cool slightly, then serve.

You can also store the breakfast muffins in an airtight container in the refrigerator for up to 4 days.  To reheat wrap them in a damp paper towel to reheat.

Caramel Apple Popcorn Clusters

 

Caramel Apple Popcorn Clusters

Ingredients

• 8 c. popped popcorn

• 4 c. freeze dried apple slices

• 1 c. unsalted almonds roughly chopped

• 2 c. apple juice

• 2 c. packed light brown sugar

• 1/4 c. light corn syrup

• 12 T. unsalted butter cut into pieces

• 1 tsp. salt

Instructions

1. Line 2 baking sheets with parchment paper.

2. Divide the popcorn between the 2 baking sheets. Scatter the apple slices and chopped almonds on top of the popcorn.

3. Bring the apple juice, brown sugar and corn syrup to a boil in a large saucepan over medium-high heat. Cook without stirring until the mixture reaches 280 degrees on a candy thermometer, about 30 minutes. Stir the butter pieces into the caramel until melted and thoroughly combined. Add the salt and cook 1 minute more. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with 2 rubber spatulas. Let cool slightly then separate the mixture into clusters while still warm. Let cool completely.

Monkey Bread in the Slow Cooker

 

Monkey Bread in the Slow Cooker

Ingredients

• 24 frozen dinner rolls

• 18 T. butter

• 1 1/2 c. packed brown sugar

• 3 T. ground cinnamon

Instructions

1. Place the frozen dinner rolls on a cutting board to thaw, about 15 to 30 minutes. Meanwhile, melt the butter in a medium bowl, In another bowl, combine the brown sugar and cinnamon.

2. Add 1/4 cup of melted butter to the bottom of a 6 quart slow cooker, brush the butter up the sides.

3. Cut each dinner rolls into fourths. Put a handful of the pieces into the melted butter. Stir to coat. Remove with a slotted spoon. Toss in the cinnamon sugar. Remove from the cinnamon sugar with a fork. Place the pieces in the slow cooker. Continue with all the dough pieces. Pour any remaining brown sugar mixture over the top of the dough then pour any remaining butter over the top. Cover and cook on high for about 2 hours. Start checking the center pieces of dough after 1 hour 45 minutes to see if it is done.

4. Can be served with a cream cheese frosting drizzle if desired.

Apple Crisp

Apple Crisp

Filling:
6 Granny Smith apples, peeled, cored and diced
1/4 c. sugar
1 tsp. cinnamon
pinch of salt
2/3 c. butterscotch chips
1/4 c. flour
1/2 c. apple cider

Crust:
1/2 c. brown sugar
3/4 c. flour
1/2 c. quick oats
pinch of salt
1/2 c. butter

Preheat the oven to 350 degrees.  Grease a 2 quart baking dish.
In a large bowl, combine the apples and the cider.  Add the sugar, cinnamon, salt, butterscotch chips and flour.  Stir to combine then pour into the baking dish.
In a separate bowl, combine the brown sugar, flour, oats and salt.  Cut in the butter until the pieces are pea-sized.  Sprinkle the crumb topping over the apples.  Bake for 45 minutes.  Let cool for 10 minutes before serving.

Corn Chowder

Corn Chowder

7 ears corn, husked and silks removed
1 T. olive oil
2 T. butter
1 lb. Yukon Gold potatoes, cut  into 1" cubes
1 celery stalk, finely chopped
2 jalapeno peppers, ribs and seeds removed, finely chopped
1 red bell pepper, seeds removed, finely chopped
3 cloves garlic, finely chopped
1 tsp. cumin
4 oz. cream cheese, cut into 1" cubes, at room temperature
4 c. chicken stock
Salt and pepper

Cut the kernels off the ears of corn.  Scrape down the cob to release the juice from the corn.  
In a soup pot,  heat the olive oil and butter over medium-high heat.  Add the potatoes, celery, peppers, garlic and cumin.  Reduce the heat to medium, cover and cook until the vegetables soften, about 12 minutes.  Add the corn and the 4 c. chicken stock.  Bring to a boil then reduce the heat and simmer until the potatoes are tender.  Stir in the cream cheese until melted.  Season with salt and pepper.

(If fresh corn isn't available, thaw frozen corn and chop it on a cutting board.  Then add 1/4 c. whole milk to the recipe.)

Pork and Poblano Skewers

 

Pork and Poblano Skewers

Ingredients

• 3 T. brown sugar

• 3 T. soy sauce

• 2 T. orange juice

• 1 T. lemon juice

• 1 seeded minced jalapeno

• 1/2 tsp. black pepper

• 1 lb. pork tenderloin

• 1 fresh pineapple

• 2 poblano peppers

Instructions

1. Peel and core the pineapple and cut into 1 1/2" cubes.

2. Combine the brown sugar, soy sauce, orange juice, lemon juice, jalapeno and pepper. Divide this marinade into two bowls.

3. Cut the pork into 1" cubes. Put in one of the bowls with the marinade. Stir to coat.

4. Put the pineapple in the other bowl with the marinade. Stir to coat.

5. Cut the poblano peppers into 1 1/2" squares.

6. Thread the pork, pineapple and poblanos onto metal skewers. Grill over charcoal or gas for 14 minutes or until done.

Turkey Stuffing Bake

 Turkey Stuffing Bake

2 T. butter

1/2 c. chopped onion

1/4 c. finely chopped celery 

1 c. cooked long grain rice

1 (8 oz.) package herb-seasoned stuffing mix

2 c. water

4 c. diced turkey or chicken

3 eggs

1 (10.75 oz.) can cream of chicken soup

1/2 c. sour cream

1/4 c. milk

1/2 tsp. poultry seasoning

1/4 tsp. freshly ground black pepper 

Preheat the oven to 350 degrees.  Grease a 9” x 9” baking dish.

 

Melt the butter in a small saute pan.  Add the onion and celery; cook over medium heat until soft.

In a large bowl, combine the stuffing mix and the 2 cups water.  Stir in the turkey, eggs and half of the condensed soup.  Stir in the cooked rice and the cooked onion and celery.  Spread into the prepared baking dish.

Bake, uncovered, for 35 to 40 minutes or until heated through.  While this is cooking, combine the remaining 1/2 can of soup, the sour cream and the milk.  Cook over low heat until heated through, stirring occasionally.

Serve the turkey bake cut into squares with the sauce spooned over the squares.

Horseradish Pub Cheese

 

Horseradish Pub Cheese

Ingredients

• 2 Cups Shredded sharp cheddar cheese
• 4 Ounces Cream cheese
• 1/4 Cup Sour cream
• 1/4 Cup Horseradish Drained
• 1 T. Water
• 2 Teaspoons Dijon mustard
• 2 Teaspoons White wine vinegar
• 1/2 Teaspoon Salt
• 1/8 Teaspoon Ground pepper

Instructions

• Set the cream cheese out to soften.
• Place all the ingredients in a food processor.  Pulse until thoroughly combined.
• If desired, you can top with some chopped chives or green onions for color.

Crockpot Chicken Fajitas

 

Crockpot Chicken Fajitas

Ingredients

• 2 lb. chicken breast

• 1 jar your favorite salsa

• 1 red bell pepper julienned

• 1 green bell pepper julienned

• 1 orange bell pepper julienned

• 1 large yellow onion sliced

• 3 cloves garlic minced

• 2 tsp. chili powder

• 2 tsp. cumin

• 1 tsp. paprika

• 1 T. brown sugar

• salt

• pepper

To serve:

• Tortillas

• Cheese

• Sour Cream

• Salsa

Instructions

1. Slice peppers and onion and mix together. Layer 1/2 cup of salsa in crockpot. Put half of pepper mixture and minced garlic in the crockpot. Combine spices in a bowl. Sprinkle spices on both sides of chicken. Lay chicken on top of peppers in the crockpot. Put remaining peppers on top of chicken. Sprinkle remaining seasoning in crockpot. Add another 1/2 cup of salsa. Cover crockpot and cook on low for 6 hours or high for 3 hours. Remove chicken from crock pot and shred.

2. Serve with tortillas, shredded cheese, sour cream (if desired) and salsa.

Marinated Tilapia

 Marinated Tilapia  

2 shallots, minced

2 T. chopped garlic

2 T. olive oil

2 T. lime juice

1 tsp. salt

1 tsp. freshly ground black pepper

4 tilapia fillets

Combine the shallots, garlic, olive oil, vinegar, lime juice, salt and pepper in a sealable plastic bag; shake to combine. Add the tilapia and store in the refrigerator for 2 hours, turning every 30 minutes.

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the fish on the prepared baking sheet. Discard the remaining marinade. Bake in the preheated oven until the fish flakes easily with a fork, about 10 minutes.

Corn & Smoked Salmon Fritters

Corn & Smoked Salmon Fritters

1 sweet red pepper, chopped
1 1/2 c. frozen corn
6 oz. smoked salmon, chopped
5 T. flour
Freshly ground black pepper
3 eggs, lightly beaten
4 egg whites, stiffly beaten
3 T. olive oil

Heat 1 T. oil in a saute pan.  Add the red pepper and frozen corn to the saute pan and cook until lightly charred.  Turn off heat and cool slightly.  In a bowl, combine the peppers, corn, flour, smoked salmon and pepper.  Stir in the whole eggs then fold in the beaten egg whites.
Heat the remaining 2 T. oil in the saute pan over medium-high heat.  Drop batter by heaping tablespoons into the pan.  Cook until lightly browned on each side.

Queso Dip

 Queso Dip

2 poblano peppers

2 T. butter

1 small yellow onion

4 cloves garlic

8 oz. cream cheese

1 c. whole milk

1 c. salsa verde

8 oz. Monterey jack cheese

8 oz. Pepper jack cheese

Set out the cream cheese to come to room temperature.

Preheat the broiler in the oven.  Place the poblano peppers directly under the broiler burners on a large piece of aluminum foil.  Broil for 5 minutes on each side until the skin is blackened and blistered.  Remove the peppers from the oven, wrap them in the foil and allow them to steam for about 5 minutes.  Then carefully peel off and discard the skin from the poblanos.  Scoop out the stem and seeds.  Dice the peppers and set aside.

Finely dice the onion and mince the garlic.  Melt the butter in a sate pan over medium heat.  Add the onion and cook until soft then stir in the garlic and cook for 1 minute.

Cut the cream cheese and put it into a slow cooker.  Add the milk, salsa verde, poblano peppers, onion and garlic.  Cube the cheese and add it to the slow cooker.  Cook on low for 2 hours, stirring occasionally.

Serve with tortilla chips.

 

Basil Walnut Pesto

 

Basil Walnut Pesto

Ingredients

• 3 c. fresh basil packed
• 1/2 c. grated Parmesan cheese
• 1/3 c. walnuts
• 2 garlic cloves chopped
• 1/2 lemon juiced
• 1/4 tsp.salt
• 1/3 c. extra-virgin olive oil

Instructions

• Put the basil, cheese, walnuts, garlic cloves, lemon juice and salt in a blender. Turn the blender on and slowly stream the olive oil into the mixture. Blend until smooth.

Notes

Ways to use pesto: Stir into cooked pasta, mix with mayonnaise for a sandwich spread, spoon onto tacos, spread on grilled salmon, stir into hummus, stir into scrambled eggs.

Peanut Noodle Salad

 

Peanut Noodle Salad

Ingredients

• 8 oz. rice stick noodles
• 6 T. fresh lime juice
• 3 T. soy sauce
• 3 T. creamy peanut butter
• 3 T. brown sugar
• 3 T. vegetable oil
• 1 red bell pepper thinly sliced
• 1/2 c. thinly sliced green onions
• 1/2 c. chopped fresh basil
• 1/2 c. chopped fresh cilantro
• 1/2 c. chopped roasted peanuts

Instructions

• Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes, drain and rinse under cold water. Drain thoroughly.
• Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, green onions, basil and cilantro and toss to combine. Season with salt if desired. Sprinkle the peanuts on the top and serve.

BBQ Brisket Sliders

 

BBQ Brisket Sliders

Ingredients

• 4 lb. beef brisket trimmed

• 2 tsp. chile powder

• 2 T. olive oil

• 1 1/2 c. cola

• 1 14 oz. can fire-roasted crushed tomatoes

Instructions

1. Trim the brisket and pat it dry. Rub the brisket with chile powder, salt and pepper. Then rub olive oil all over the brisket. Cut into 6 equal pieces. Heat a large skillet over medium heat. Add the meat to the hot skillet and brown on both sides. As pieces are cooked, place them in a large slow cooker.

2. Pour the cola into the skillet to deglaze the pan. Pour the cola mixture and the tomatoes into the slow cooker. Cover and cook on high until the meat is tender, about 6 hours.

3. Transfer the meat to a plate. Let it cool slightly then shred the meat with 2 forks. Skim the fat from the top of the juices in the crockpot. Add the shredded beef back to the crock pot and keep warm.

4. Serve on small potato rolls with sliced dill pickles.